WO2002001966A1 - Procede de fabrication de pates 'kazmine' - Google Patents

Procede de fabrication de pates 'kazmine' Download PDF

Info

Publication number
WO2002001966A1
WO2002001966A1 PCT/RU2000/000272 RU0000272W WO0201966A1 WO 2002001966 A1 WO2002001966 A1 WO 2002001966A1 RU 0000272 W RU0000272 W RU 0000272W WO 0201966 A1 WO0201966 A1 WO 0201966A1
Authority
WO
WIPO (PCT)
Prior art keywords
products
fact
product
meat
drying
Prior art date
Application number
PCT/RU2000/000272
Other languages
English (en)
Russian (ru)
Inventor
Radj Fazilevich Kazmin
Original Assignee
Radj Fazilevich Kazmin
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Radj Fazilevich Kazmin filed Critical Radj Fazilevich Kazmin
Priority to PCT/RU2000/000272 priority Critical patent/WO2002001966A1/fr
Priority to AU2000275635A priority patent/AU2000275635A1/en
Publication of WO2002001966A1 publication Critical patent/WO2002001966A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/06—Apparatus for filling pieces of dough such as doughnuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/11—Filled, stuffed or multilayered pasta

Definitions

  • the invention is available in the food industry, in particular, as a result of the manufacture of food and may be used.
  • Patents do not mean the receipt of branded products with the beginning.
  • the product is free of charge, leaking or diluting the filler in the process of product use, as well as the multiplication of the product through multiple.
  • na ⁇ lni ⁇ elem ⁇ sle sb ⁇ a and ⁇ ulina ⁇ n ⁇ g ⁇ ⁇ ig ⁇ vleniya ( ⁇ 94015229, ⁇ 23 1/16, 1994) ⁇ ed ⁇ s ⁇ a ⁇ m yavlyae ⁇ sya sl ⁇ zhn ⁇ s ⁇ ⁇ ns ⁇ u ⁇ tsii, nev ⁇ zm ⁇ zhn ⁇ s ⁇ za ⁇ lneniya products na ⁇ lni ⁇ elem ⁇ e ⁇ ed ⁇ ulina ⁇ nym ⁇ ig ⁇ vleniem, v ⁇ zm ⁇ zhn ⁇ s ⁇ vy ⁇ adeniya or vy ⁇ e ⁇ aniya na ⁇ lni ⁇ elya.
  • the storage medium is used for various applications, but the liquid is always the same.
  • the products obtained according to this method have a structure made from the United
  • the cross-section in particular after being placed in the middle of the joint, becomes six-pointed in the cross-section, first and foremost
  • the cost of this method is the complexity of the hardware, due to the high cost of production.
  • the resulting branded products may only serve as a garage, t. ⁇ .
  • Famous technology does not allow the use of a meat filler, which contains: meat and / or mushrooms, and / or food, and / or food products, and / or
  • the invention solved the problem of expanding the assortment of large-sized products and the large-scale increase in the distribution of the product.
  • the result of the invention is the manufacture of a branded product.
  • the small box its processing, the introduction of the filler, in addition to the introduction of the filler, carry out the simultaneous installation of the mark
  • the depth of the vacuum is maintained equal to 0.065-0.09 ⁇ Pa; - in the quality of the additive, biological active compounds are used,
  • the filler is fed in raw, semi-finished or industrial form
  • additives are added to the white-fat-containing product and mixed in the test; - a short-term stability stabilization is carried out in a stable camera with climate zones and climate control;
  • the indexing is achieved by an excellent removal of air with a temperature of 30-95 ° C and a humidity of 62-85% from the drying chamber;
  • raw ingredients are used in flour and water, or in flour and white flour.
  • Whole-fatty foods are obtained by the production of meat and / or meat concentrates or dry milk or meat
  • amenia and / or food products or products with the following refining and illumination of the product are amenia and / or food products or products with the following refining and illumination of the product.
  • the batch may have to be vacuumed, and therefore the vacuum depth is kept at 0.065-0.09 Pa. Further, the washing of the product with proper cooling is carried out.
  • Change sheets Ready-made products can be pre-packaged in the factory.
  • the desired branded products with filler may be cooked in
  • Figures 1 and 2 show the construction of brand-name products. ⁇ a ⁇ ig. 1 - in
  • the invention does not limit the types of performance of branded products
  • position 1 is a beautiful product of a small size
  • Original components are supplied to storage tanks for their preparation.
  • the original water supply is heated to a temperature of 40 ° C, it is kneaded by introducing the necessary ingredients, the humidity of the food is 29%.
  • raw ingredients are used in flour and water, or in flour and white flour.
  • the white fat-containing product is pre-cooked by the processing of meat and / or meat concentrates. Disposal of dry milk or the preparation of meat and / or meat products or processed products with the subsequent processing and illumination of the product.
  • Additions are introduced into the white-based food mixture during the batch of the test, as a result of the addition they use biological compounds, minerals and vitamins. Blending is carried out while evacuating, and thus the depth of vacuuming is maintained at a constant 0.075%. Further, washing is carried out.
  • the outlet temperature is 42 ° C.
  • the case is controlled by the simultaneous stabilization of products, it is carried out in a drying chamber with climate zones and an air conditioner, an indicator
  • the drying chamber has a few climatic zones with well-defined
  • the required temperature and humidity of the air are maintained by forced ventilation and thermostat. They remove air from the camera with maximum humidity (more than 85%).
  • the ventilator for the ultimate removal of air with a maximum residual moisture supply provides a comfortable or non-removable air vent.
  • the delivery of the product is 0.2 sec. ••> - •
  • the ready-made branded product is packaged in the factory, packaged with the use of an automated packaged line in bulk
  • the desired cooked products with filler may be cooked in the water at a temperature lower than the boiling temperature or the temperature of the boiling temperature
  • the deliberate use of the invention makes it possible to expand the range of branded products, to receive the product of a higher nutritional and taste value.
  • the invention does not require a sophisticated device, which does not
  • the resulting branded products may not serve only a large portion, but they may also be a self-terminated original dish.

Abstract

L'invention relève de l'alimentaire et concerne notamment la fabrication de pâtes. Selon l'invention, le procédé de fabrication de pâtes comprend le mélangeage de la pâte, la formation d'une enveloppe creuse à base de pâtes, le traitement de celle-ci et l'injection d'une substance de remplissage; on injecte la substance de remplissage simultanément avec la formation de l'enveloppe à base de pâtes en la disposant dans la partie creuse de celle-ci, ladite substance pouvant être constituée d'émincés de viande, de poisson, de légumes ou de champignons, de produits à base de lait acidulé, de sauces épaisses, d'assaisonnements et/ou de leurs mélanges; au stade suivant, on ferme l'un ou les deux bouts de l'enveloppe de pâtes ou on le(s) laisse ouvert(s) avant de procéder à un traitement tel que le séchage, la congélation ou un traitement culinaire.
PCT/RU2000/000272 2000-07-04 2000-07-04 Procede de fabrication de pates 'kazmine' WO2002001966A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/RU2000/000272 WO2002001966A1 (fr) 2000-07-04 2000-07-04 Procede de fabrication de pates 'kazmine'
AU2000275635A AU2000275635A1 (en) 2000-07-04 2000-07-04 Method for producing a "kazmin" filled paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/RU2000/000272 WO2002001966A1 (fr) 2000-07-04 2000-07-04 Procede de fabrication de pates 'kazmine'

Publications (1)

Publication Number Publication Date
WO2002001966A1 true WO2002001966A1 (fr) 2002-01-10

Family

ID=20129525

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2000/000272 WO2002001966A1 (fr) 2000-07-04 2000-07-04 Procede de fabrication de pates 'kazmine'

Country Status (2)

Country Link
AU (1) AU2000275635A1 (fr)
WO (1) WO2002001966A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITVI20130024A1 (it) * 2013-02-07 2014-08-08 Bertagni 1882 S P A Prodotto alimentare ripieno, nonche' metodo di produzione di tale prodotto alimentare

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0475911A1 (fr) * 1990-09-12 1992-03-18 RAVIOLIFICIO BERTARINI S.r.l. Raviolis farcis et pâte alimentaire similaire comprenant des poches séparées pour le maintien de la farce
RU2085080C1 (ru) * 1994-08-03 1997-07-27 Государственный ракетный центр "Конструкторское бюро им.акад.В.П.Макеева" Кулинарный агрегат
RU2129808C1 (ru) * 1997-03-28 1999-05-10 Максимов Валерий Владимирович Макаронные изделия быстрого приготовления, способ их получения и установка для осуществления способа

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0475911A1 (fr) * 1990-09-12 1992-03-18 RAVIOLIFICIO BERTARINI S.r.l. Raviolis farcis et pâte alimentaire similaire comprenant des poches séparées pour le maintien de la farce
RU2085080C1 (ru) * 1994-08-03 1997-07-27 Государственный ракетный центр "Конструкторское бюро им.акад.В.П.Макеева" Кулинарный агрегат
RU2129808C1 (ru) * 1997-03-28 1999-05-10 Максимов Валерий Владимирович Макаронные изделия быстрого приготовления, способ их получения и установка для осуществления способа

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Sbornik teknologicheskikh instruksty po proizvodstvu makaronnykh izvely", AGRONIITEIMMP, 1991, MOSCOW, pages 83, 84-85 *
MEDVEDEV G.M.: "Teknologiya makaronnogo proizvodstva", KOLOS, 1998, MOSCOW, pages 7, 66, 206-207, 214-215 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITVI20130024A1 (it) * 2013-02-07 2014-08-08 Bertagni 1882 S P A Prodotto alimentare ripieno, nonche' metodo di produzione di tale prodotto alimentare
WO2014122611A3 (fr) * 2013-02-07 2014-11-20 Bertagni 1882 Spa Produit alimentaire rempli et procédé de production d'un tel produit alimentaire

Also Published As

Publication number Publication date
AU2000275635A1 (en) 2002-01-14

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