UA150879U - Method of preparation of bakery product "kyiv bakery 1986" - Google Patents

Abstract

A method of the preparation of bakery product consists in the preparation of yeast dough, the finished dough is laid out on the table, cakes are formed, in the middle of the cake pre-boiled peeled sausage is put, the edges of the dough are crimped with giving the product an oval shape. Semi-finished products are put on trays, left to proofing, fried in a deep fat to form a uniform golden crust over the entire surface

Description

The utility model belongs to the food manufacturing/processing industry. In particular, for the preparation of food products that can be easily and inexpensively prepared for consumption and which, when ready for consumption, are easily eaten by consumers in the absence of utensils, for example, fast food, food that can be eaten with the hands.

A known method of production "Sausages in dough according to GOST" 04/21/2009, publication pyrz//sooKraa.sot/gy/gesirev/5783057-505i5Ki-m-Peviiye-ro-dpo5ii publ. 21.04.2009), which includes stages in which: prepare the dough, heat and mix milk and water, add sugar, yeast and flour. Mix the ingredients to a homogeneous mass, cover the steam and leave for 20 minutes.

Prepare the eggs by beating them with a mixer until the foam becomes lighter and add sugar and salt, after which they are beaten to a thick foam.

The dough is kneaded, adding egg foam and flour to the dough. Then add softened butter and mix again. Put the finished dough in an oiled bowl, cover with a film and leave to stand. Heat the oven to 50", turn it off and put the dough in it. After 40 minutes, put the finished dough on the table and divide it into parts, form equal portion balls, roll out and cut into strips about 3 cm wide.

Cleaned sausages are wrapped in a strip of dough, laid out on a baking sheet, greased with yolk mixed with cream.

Send the deco to the oven heated to 1807 for about 20 minutes.

The following ingredients are used:

For the dough:

Flour 500-600 gr

Water 150 ml

Milk 100 ml

Butter 80 g dry yeast 12 g

Sugar 45 gr

Salt 5 gr

Egg 2 pcs.

For the filling:

Sausage 20-25 pcs.

Disadvantages of the known method are the overly complicated preparation process, the need to prepare the dough, the process consists of many stages, which takes a long time to prepare, and the dough according to the recipe is too sticky. The resulting product has the appearance of a sausage with a spirally wound dough.

A known method of preparation FRIED SAUSAGE IN THE Dough", pyrz:/гиихи.ги/поде/6683, publ. 11.09.2014), which consists in combining warm milk and water in a large saucepan, adding sugar and yeast, leaving for 10 -15 minutes, add a tablespoon of vegetable oil, salt, sifted flour, knead a soft, slightly sticky dough. Cover the pot with the dough and leave it to stand for 2 hours, after which form equal portions of balls, from which flat cakes and put in the middle of the sausage.

Connect the edges of the dough, form an oblong cake. Put in a large amount of vegetable oil, fry on medium heat until brown on both sides. Put the finished pies on a paper towel to absorb excess oil. The following ingredients are used:

For the dough: flour 500 g; warm water and milk (50 x 320 ml: 50) salt 1 tsp. l.; sugar With art. l.; vegetable oil b Art. l.; dry yeast 1 tbsp. l.

For the filling: "Doctor's sausages" or 15 pcs. dairy

The disadvantage of the known method is that the preparation process is too complicated, the dough is too sticky, also, milk is used, which cannot be used in case of lactose allergy.

The closest to the claimed method in terms of a set of essential features is (SAUSAGES IN THE TEST VO

FRITYURE", НЕрз//уоши.ре/-5КсзтхХмМ7Но, publ. 16.12.2016|І, which consists in the fact that the dough is kneaded, the finished dough is laid out on oiled sheets, covered with a film and left to stand for 1.5 hours.

Put the finished dough on the table, form equal portions of balls, from which form flat cakes and place in the middle of the sausage. Connect the edges of the dough and fry in a large amount of preheated vegetable oil, fry until golden brown on both sides. Put the finished pies on a paper towel to absorb excess oil.

For the dough: 500 g of flour; sugar 2 tbsp.; dry yeast 1.5 tsp;

Butter 20 g.; water 400 ml.; salt 2 teaspoons;

For filling: sausages 15 pcs.

The utility model is based on the task of creating a high-quality food product with improved taste qualities, which can be easily and inexpensively prepared, and which is easily used by consumers as a food that can be eaten with the hands.

The task is solved in the method of preparing a bakery product, which consists in preparing yeast dough, putting the finished dough on the table, forming cakes, putting a sausage peeled from the casing in the middle of the cake, pinching the edges of the dough, giving the product an oval shape, and placing the formed semi-finished products on greased sheets, leave to stand, fry the product in a deep fryer until a uniform golden crust is formed on the entire surface, according to a useful model, the sausage is pre-boiled, and used for kneading the dough, based on one portion, taking into account losses during kneading and fermentation: wheat flour (in/g) 63 g sugar 5.0 g yeast 1.75 g margarine 1.5 g egg water 21.5 g.

At the same time, during proofing, the formed semi-finished products are placed on greased sheets at a distance of 3-4 cm from each other. The formed semi-finished products are left to stand for 40-50 minutes. Fry the product in a deep fryer at a temperature of 180-190 "C until a uniform golden crust is formed over the entire surface. The product is released hot and poured with butter.

The claimed method consists of the following stages of preparation:

Yeast dough is prepared in a steamless way, the finished dough is laid out on the table, cakes with a mass of 100 g are formed, a sausage peeled from the casing is placed in the middle of the cake

Zo is boiled to better retain moisture and prevent boiling, the edges of the dough are pinched, giving the product an oval shape, the formed semi-finished products are placed on greased sheets at a distance of 3-4 cm from each other and left to stand for 40-50 minutes, fry the product in deep fry at a temperature of 180-190 "C until a uniform golden crust is formed over the entire surface. Leave it hot, pour butter over it. At the same time, the composition of the dough is used, based on one portion: wheat flour (in/g) 63 g sugar 5, 0 g yeast 1.75 g margarine 1.5 g egg god water 21.5 g.

As a result, the following is achieved: - increase in production speed; - reduction of boiling and moisture loss of the filling (sausage); - simplification of quality control of the finished product; - improving the taste qualities of the product;

The use of the proposed useful model, due to the simplicity of the processes, allows to reduce time, labor intensity and the number of employees employed in the processes.

A useful model can be used in a wide range of fast food establishments.

Claims (5)

USEFUL MODEL FORMULA 1. The method of preparing a bakery product, which consists in preparing yeast dough, putting the finished dough on the table, forming cakes, putting a sausage peeled from the casing in the middle of the cake, pinching the edges of the dough, giving the product an oval shape, the formed semi-finished products are placed on greased leaves, leave to stand, fry the product in a deep fryer until a uniform golden crust is formed over the entire surface, which differs in that the sausage is pre-boiled, and used for kneading the dough, based on one portion, taking into account losses during kneading and fermentation, g wheat flour (in/g) 63 sugar 5.0 yeast 1.75 margarine 1.5 egg 6.0 water 27.5 2. The method of preparing a bakery product according to claim 1, which differs in that during standing, the formed semi-finished products are placed on greased sheets at a distance of 3-4 cm from each other. 3. The method of preparing a bakery product according to claim 1 or 2, which differs in that the formed semi-finished products are left to stand for 40-50 minutes. 4. The method of preparing a bakery product according to any of claims 1-3, which is characterized by the fact that the product is deep-fried at a temperature of 180-190 "C until a uniform golden crust is formed over the entire surface. 5. The method of preparing a bakery product according to any of claims 1-4, which differs in that the product is released hot and poured with butter.