Apparatus for filling pieces of dough such as doughnuts (A21C9/06)

A   Human necessities(308602)
A21C9/06                     Apparatus for filling pieces of dough such as doughnuts(214)

ethod for producing pelmeni enriched with fish raw material // 2614372
FIELD: food industry.SUBSTANCE: method involves kneading the dough, preparing the raw material of beef, pork, fish of the cod family, and preparing the plant component of pearl barley porridge. Stuffing for pelmeni is prepared by mixing the animal raw materials, the plant component, fresh chopped onion, food salt, spices and water. The ground fish, beef, pork and pearl barley porridge are used at the specified weight ratio. The pelmeni are moulded, frozen, tumbled and packed.EFFECT: invention can improve the nutritional value of the product while reducing its caloric value.1 dwg, 3 tbl, 1 ex

ethod for producing pelmeni enriched with fish raw material // 2613449
FIELD: food industry.SUBSTANCE: method involves kneading the dough, preparing the raw material of beef, pork, fish of the cod family, and preparing the plant component of millet porridge. Stuffing for pelmeni is prepared by mixing the animal raw materials, the plant component, fresh chopped onion, food salt, spices and water. The ground fish, beef, pork and millet porridge are used at the specified weight ratio. The pelmeni are moulded, frozen, tumbled and packed.EFFECT: invention can improve the nutritional value of the product while reducing its caloric value.1 dwg, 3 tbl, 1 ex

ethod of product making from dough shell with two non-mixed filling components, and device for its implementation // 2603764
FIELD: machine building.SUBSTANCE: method includes supply of dough strips on placed in close proximity to each other and forming drums rotating towards each other. Dough strips are supplied on drums so, that dough strip adjacency length to drums before individual product release was at least in 20 times greater than dough strips thickness. At least, one of drums includes rows of cells. Different filling components are simultaneously suppled each on its dough strip so, that filling components were entering forming zone with speed, close to dough strips speed. Filling components supply is performed from two slit openings, located above drums and stretched along drums axes, one of which is located closer to one drum, and other is closer to other. Near to drums working surfaces by means of cells and adjacent to them drum working surface area maximum approach point providing different filling portions separation in product, forming of product outer surface, dough strips fragments edges molding to each other together with excess filling extrusion, and formation of closed dough shell. Dough strips fragments edges molding is carried out in form of molding point allowing filling traces, adjacent to product dough shell, enclosing both filling components, and encircling it. In other embodiment inner dough strip is used for formation of dough partition. Molding of all three dough strips fragments edges to each other is carried out so, that outer strips were molded from inner side with excess filling extrusion, and formation of closed dough shell. Supply of inner dough strip is performed in extended narrow channel, which minimum width does not exceed inner strip forty-fold thickness, located between filling supply slotted holes. Also disclosed is filling supply device in accordance with disclosed methods.EFFECT: invention provides moulding of product from dough shell with two non-mixed filling components with filling components supply immediately on all forming drum row cells.25 cl, 1 dwg

High-efficiency device for production of dough semi-products with filling // 2598140
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to production of composite semi-finished food products from shell with filling. Device comprises a roller intended for formation of at least two bands of coating material, said roller consisting of at least two mechanisms, including at least two counter-rotating rollers and pressure roller. Device comprises a stamping mechanism - a pair of drums configured to rotate towards each other. Device comprises a stuffing feeder configured to supply filling between bands and has a wedge-shaped fragment pointing towards drums. Device comprises a dosing unit configured to batch filling through outlet channels of stuffing feeder. Device comprises zone for moulding semi-finished products, in which are fed bands of coating material and a portion of filling. Said zone is in form of cells located in immediate proximity opposite each other, said cells having inlet holes having shape of inner surfaces, corresponding to shape of obtained semi-finished products, or including screens of corresponding shape. Structural units of device have certain shapes and dimensions.EFFECT: invention enables to create a device to manufacture a wide range of semi-finished products of high quality from dough with filling.180 cl, 14 dwg

anufacture of dough goods with filling // 2597083
FIELD: food industry.SUBSTANCE: according to the goods manufacture method, one performs supplying of a filling and two preliminarily rolled out dough ribbons into the goods moulding zone and proceeds with goods moulding with drums simultaneous rotating towards one another; halves of moulding cells are positioned in an inversed manner on the drums surfaces. The moulded goods are pushed out from the cells. The method specificity is as follows: the filling is moulded in the form of a ribbon with thickness 5-30 mm less than each dough ribbon width; the filling ribbon and dough ribbons are continuously and simultaneously supplied to the moulding place; supplying is performed so that the dough ribbons and the filling adjoin one another before moulding. In the process of moulding, the dough ribbons and filling parts, formed on the drums surfaces outside the moulding cells, are pushed out into the following goods being moulded. The dough ribbons are moistened with the filling being pushed out at the ribbons bonding spots.EFFECT: invention usage allows to enhance the quality of goods produced.2 dwg

Food product from dough with filling in a film and method of its making // 2594878
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry, namely, to production of a food product from dough with filling in a film. Food product from dough with filling in a film consists of a dough casing, inside which there is at least one filling, and a film casing surrounding the dough casing. Film casing is made of packing film strips tightly interconnected along the perimeter of the product. Film casing is arranged a close fit around the dough casing. Dough casing and the filling in it are arranged in the film casing under pressure, and the connection of surfaces of the film and the dough casings is sealed. Method for manufacturing a filled dough food product in the film includes operations of dough rolling and making dough ribbons, arrangement between the dough ribbons of the filling made in the form of a band, introduction of the dough ribbons and the filling in the forming zone between forming drums with forming grooves in them, rolling the dough ribbons and the filling between the rotating drums. Preoperative introduction of the dough ribbons and the filling in the forming zone, between each dough ribbon and adjacent to it forming drum a packing film strip is introduced and arranged longitudinally to the dough ribbon. Then from every recess of every drum air is removed and vacuum is created in it, with which the film is pulled in each recess. Then the dough ribbon and the filling ribbon are introduced in each recess under pressure and the product is formed from them, and simultaneously with forming the product the film strips are tightly interconnected by their compression and reduction with strips of elastic film of the formed product along its entire outer surface.EFFECT: use of group of inventions improves quality of ready product.2 cl, 6 dwg
ethod for manufacture of pelmeni with filling containing pair of unmixed differently tasting dominant components // 2567737
FIELD: food industry.SUBSTANCE: dough shell is formed, its thickness outside the adhesion/sealing/folding spots not in excess of 2 mm. The first hydrophilous component is produced based on lean meat with fat content less than 10% that is milled to produce the first mince; during and after milling one adds to such lean meat water in the amount necessary to provide for the required rheological properties of the first mince. The second hydrophobic component is produced based on raw material including a large (over 20%) amount of animal fats that is milled to produce the second mince, its pH provided for at a level of 5.8 or lower. The produced minces are alternatively placed inside the dough shell in immediate proximity to each other (so that to contact each other) with formation of a separation boundary, the ratio of their volumes ensured within the range of 1:5 - 5:1. At least either of the minces is placed in the dough shell in a quantity exceeding 0.5 g.EFFECT: exclusion of the levelling of the meat and the fat flavours of the filling components after the low-calorie pelmeni have been cooked.25 cl, 1 ex

Extruder for polycomponent products production // 2558968
FIELD: food industry.SUBSTANCE: invention relates to equipment for manufacture of extruded food products from vegetal raw material in processing industry. The extruder includes a body, an auger with a drive and a matrix. The auger is conic-shaped and has decreasing coil pitch. Made in the body is a ring hole with heat medium supplied therein through the lower nipple, to be discharged through the upper one. Connected to the matrix are two product conduits, one of them connected to the central pipe ensuring supplies of filling immediately into the ready product centre. The central pipe has a conic part intended to be smoothly flown over by a melted product. The second product conduit contains four nipples positioned at an angle of 90 and is connected to a ring-shaped cavity the outer part whereof has a ring-shaped conic part to ensure filling introduction between the minor and the major ring layers of extrudate.EFFECT: invention implementation allows to enhance the ready product quality.4 dwg
Device for manufacturing filled dough products and dough charger used in such device // 2552048
FIELD: food industry.SUBSTANCE: device contains a bin, a charger, units for preliminary and final moulding of a dough ribbon with sheeting rolls and a product moulding mechanism. The device is equipped with a cutting shaft installed at the output of the preliminary moulding unit and intended for longitudinal cutting of the dough ribbon moulded inside the said unit. Additionally, the device is equipped with at least one final moulding unit and separating transporters ensuring supply of dough strips produced in the course of cutting to each final moulding unit. The dough charger contains charging shafts with radial blades that rotate in an anti-parallel way. Under each shaft, a dough clipper is installed. The charging shafts have an external surface including a cylindrical surface section in the middle part and two conic sections with a conic expansion directed off the cylindrical surface and towards the shaft ends. The blades have angle recesses along the free edge forming a rectangular projection in the blade central part. Along the upper edge of each clipper is a groove the shape whereof matches that of the said blade projections.EFFECT: increased performance of the device.10 cl, 5 dwg

Construction and composition of ravioli with filler portions of different content and versions of preparation // 2550900
FIELD: food industry.SUBSTANCE: inventions group relates to food industry and can be used for production of food product. According to the invention mentioned semiproduct have dough casing which is different mostly not connected to each other chambers filled with different content filler. This way they are separated during producing, storage and cooking. EFFECT: invention group allows to expand semiproducts range with simultaneous expanding of taste range, bouquet and aftertaste as well as "biteness" versions.

anufacture of dough goods with filling // 2541387
FIELD: food industry.SUBSTANCE: according to the goods manufacture method, one performs supplying of a filling and two preliminarily rolled out dough ribbons into the goods moulding zone and proceeds with goods moulding with drums simultaneous rotating towards one another; halves of moulding cells are positioned in an inversed manner on the drums surfaces. The moulded goods are pushed out from the cells. The method specificity is as follows: the filling is moulded in the form of a ribbon with thickness 5-30 mm less than each dough ribbon width; the filling ribbon and dough ribbons are continuously and simultaneously supplied to the moulding place; supplying is performed so that the dough ribbons and the filling adjoin one another before moulding. In the process of moulding, the dough ribbons and filling parts, formed on the drums surfaces outside the moulding cells, are pushed out into the following goods being moulded. The dough ribbons are moistened with the filling being pushed out at the ribbons bonding spots.EFFECT: invention usage allows to enhance the quality of goods produced.2 dwg

Device for manufacture of dough goods with filling // 2523524
FIELD: food industry.SUBSTANCE: device for manufacturing filled dough goods with filling comprises a body, a folding mechanism and a goods receptacle appliance. The body is designed to be volumetric; in the lower rectangular-shaped base the front butt-end part of the body is designed to be positioned higher than the rear one with a partition inside the body parallel to the body upper part with a smooth slant with the butt-end parts so that to form windows in the front and the rear parts of the body. Groves are made on the inner lateral sides of the body at the partition level that are parallel to the body upper part and limited with the body butt-end wall in the front and with vertical projections - in the rear, the projections positioned at an equal distance on the inner lateral sides of the body rear window. The goods folding mechanism is designed in the form of a slider with projections on lateral sides, matching the inner grooves of the body, with a handle in the upper part and a rotary axle mounted in the front part with a clearance relative to the partition upper part. In the slider lower part, on top of the rotary axle, a tape is placed, one of its ends permanently fixed in the partition upper front part while the other end is attached to the upper part of the bar installed between the vertical projections so that to enable the tape tensioning when the slider is in the terminal front position. The goods receptacle appliance is designed in the form of a receptacle tray installed in the lower front butt-end part of the body.EFFECT: invention enables enhancement of adhesion and density without ruptures of the folded product base and to ensure smoothness and softness of the goods with filling that are rolled in the course of folding which expands the device functional capabilities.4 dwg

Apparatus for manufacture of dough goods with filling // 2522516
FIELD: food industry.SUBSTANCE: invention relates to food industry. The apparatus for production of dough goods with filling contains units for preparation and movement of dough ribbons and filling portions and stamping drums with sliders and moulding cells equipped with piston mechanisms and ring lugs; additionally, the apparatus is equipped with a pneumatic system consisting of a compressor, a regulator of pressure and air flow, an ejection chamber, a manometer and a vacuummeter. Additionally, each moulding cell is equipped with a removable air-distribution diaphragm with round shape perforations with a diameter equal to 0.2 - 1.2 mm; the perforations number is assumed within the range of 3 - 9; the perforations are positioned symmetrical to the axial line of a moulding cell.EFFECT: invention allows to enhance the apparatus operation effectiveness by way of usage of techniques duplicating the production process in the apparatus.2 dwg

ethod for manufacture of dough products with filling and dough product manufactured by such method // 2508643
FIELD: food industry.SUBSTANCE: invention relates to food industry, to production of pelmeni and similar products. Proposed is a method envisaging dough kneading and placement in the form of strips so that to form a dough partition located inside each product body with formation of an enclosed dough shell with the same partition separating the body inner space into the upper and the lower chamber stuffed with filling. A layered shape is imparted to each product; for this purpose four dough layers are included in the composition, namely - the upper and the lower shell layers and the first and the second partition layers, the weight content of structural elements is assumed to be as follows: upper shell layer - 15, upper chamber filling - 20, first partition layer - 15, second partition layer - 15, lower chamber filling - 20, lower shell layer - 15 or upper shell layer - 20, upper chamber filling - 15, first partition layer - 10, second partition layer - 10, lower chamber filling - 25, lower shell layer - 20 or upper shell layer - 15, upper chamber filling - 25, first partition layer - 10, second partition layer - 10, lower chamber filling - 25, lower shell layer - 15 or upper shell layer - 10, upper chamber filling - 25, first partition layer - 8, second partition layer - 10, lower chamber filling - 35, lower shell layer - 12 or upper shell layer - 10, upper chamber filling - 30, first partition layer - 10, second partition layer - 10, lower chamber filling - 30, lower shell layer - 10. The method additionally envisages a central chamber formation so that an upper, a central and a lower chambers stuffed with filling are differentiated within the product body inner space. The central chamber shape is assumed as similar to that of the whole product; for this purpose the first partition layer is designed as bulged upwards with the second layer downwards, the resultant walls curvature replicating that of the corresponding shell layers; the weight percentage of the product structural element is assumed as: upper shell layer - 15, upper chamber filling - 15, central chamber first layer - 15, central chamber filling - 10, central chamber second layer - 15, lower chamber filling - 15, lower shell layer - 15 or upper shell layer - 20, upper chamber filling - 10, central chamber first layer - 10, central chamber filling - 20, central chamber second layer - 10, lower chamber filling - 10, lower shell layer - 20 or upper shell layer - 10, upper chamber filling - 15, central chamber first layer - 10, central chamber filling - 15, central chamber second layer - 10, lower chamber filling - 20, lower shell layer - 20 or upper shell layer - 10, upper chamber filling - 20, central chamber first layer - 10, central chamber filling - 20, central chamber second layer - 10, lower chamber filling - 20, lower shell layer - 10 or upper shell layer - 12, upper chamber filling - 15, central chamber first layer - 8, central chamber filling - 20, central chamber second layer - 8, lower chamber filling - 25, lower shell layer - 12. Additionally proposed is a product manufactured by the said method where the both layers of the partition and/or the central chamber have perforation in the form of round holes with diameter equal to 0.3-3 mm, the number of holes assumed within the range of 1 - 12, depending on the corresponding layers thickness. Such holes are through or single, uniformly arranged across the area of the partition and/or central chamber layers surface. In case of single design the holes arrangement order is assumed as symmetrical to that of their arrangement in the first layer. As filling for all the chambers one uses meat, fish mushroom or combined mince; alternatively, mince is placed but in a single chamber with the other stuffed with potato puree and/or variegated vegetable mixture.EFFECT: invention is aimed at ensuring versatility and cost efficiency of the products manufacture technology as well as great variety of their taste properties and tones for increase of consumers' demand for such products.4 cl, 3 dwg, 2 tbl

echanism for moulding dough products with filling // 2500106
FIELD: food industry.SUBSTANCE: invention relates to food industry. The mechanism for moulding dough products with filling contains a dough mixer, a dough conduit, dough-rolling cylinders with an electric drive, dough bands, a filling conduit, a filling feeder and stamping drums with moulding cells and an electric drive; the electric drives are equipped with synchronous converters for imparting equal circumferential speed to the rotating elements; the diameters of the upper pair of the initial dough-rolling cylinders are assumed to be equal to or in excess of the diameters of the lower pair of cylinders; screw regulators are used for variation of distances between the cylinders rotation centres and clearances between the rotating elements touching surfaces.EFFECT: invention allows to simplify the design.

ethod for production of pelmeni enriched with vegetal raw materials (versions) // 2472344
FIELD: food industry.SUBSTANCE: invention relates to food industry. The method envisages dough kneading, preparation of mince for pelmeni by way of stirring milled meat raw material, a vegetal component, fresh bulb onions, culinary food salt, spices, kitchen herbs and water. The pelmeni are moulded, frozen, tumbled and packed. The vegetal component is represented by polished millet preliminarily sieved on a perforated sieve, washed, boiled, cooked and milled. According to the other version the vegetal component is represented by pearl barley.EFFECT: invention allows to enhance biological value and organoleptic indices of the ready product quality.2 cl, 2 dwg, 3 tbl, 2 ex

Device for manufacture of extruded food product with fillings // 2461201
FIELD: food industry.SUBSTANCE: invention relates to food industry. The device for production of an extruded food product with fillings involves a tubular structure with a curved elbow which tubular structure passes through the extruder matrix draw dies. The filling supply tubular structure is designed as composed of an external and an internal pipes coaxially installed including portions of conical extensions and cylindrical tail pieces of the pipes. The cylindrical tail portion of the internal pipe is rigidly fixed; the spherical radome incompletely overlaps the clear opening of the portion; the cylindrical tail portion of the internal pipe is designed to be 5-10% longer than the cylindrical tail portion of the external pipe; the clear opening area of the minimum clearance between the cylindrical tail portion of the internal pipe and the spherical radome is no more than the cross section area of the clear opening of the internal pipe before entry into the conical extension input.EFFECT: invention allows to enhance quality of the products moulding due to various lengths of the cylindrical tail portions of the fillings application channels and improve the ready products quality due to exclusion of penetration of moisture from the filling into the product body.1 dwg

Line for bakery foods production // 2450520
FIELD: food industry.SUBSTANCE: line contains bins for mince 2 and for dough 3 (mounted on a frame 1), mince and dough feed mechanisms 4, 5 respectively with a drive 6. Mince and dough are delivered into the mixing-and-displacement chamber with a central hole 7 and an annular slot 8 fixed at a clearance relative to the support drum 10 (smooth and having flanges 9) and the rotor stamp 12 with a cutting surface 11 and cells 13 for foods communicating with the compressor 17 by means of radial canals 14 inside the rotor stamp 12, the shaft cavity 15 and the pipeline 16. The rotor stamp 12 has a stamping surface able to interact with the core 18 of the foods separation mechanism. The separation mechanism is designed in the form of a core 18 cantilever fitted in the resilient element 19 mounted in a loop 20 on a post 21 attached to the frame 1 with a position regulator 22 so that to be capable of axial movement.EFFECT: invention allows to reduce labour intensity of the bakery foods manufacture due to elimination of stamped foods sticking.
Pelmeni production method // 2433593
FIELD: food industry.SUBSTANCE: invention relates to food industry. The method envisages kneading dough based on cereal crops flour, preparation of a filler and moulding dough pieces containing the filler. Then one proceeds with cooling the pieces, glasing them by way of application of a protective layer of melted edible fat on the pelmeni surface; the fat has a melting temperature higher than 30C; then one ensures a possibility for protective edible fat excesses to flow off the pelmeni. The pelmeni are frozen and packaged into containers.EFFECT: invention ensures improved preservation of pelmeni.3 cl

Line for bakery foods production // 2396751
FIELD: food industry.SUBSTANCE: line contains bins for stuffing and dough, stuffing and dough feed mechanisms, a rotor stamp for formation of products connected to the drive via a transmission, a nozzle connected to the compressor via a tube duct, the compressor valve, a control unit and an actuating mechanism. The rotor stamp is sinusoidal-shaped; its shaft is designed to be hollow with the tube duct coaxially inserted into the shaft cavity; on the tube duct generatrix a hole is arranged; over the hole, within the rotor cells containment zone a drum with radial grooves is installed. The stamp cells grooves are designed so that to enable blowing air injected by the compressor through the tube duct on the rotor stamp surface and the bakery foods; the compressor valve is connected to the control unit output via the actuating mechanism with sensors registering the rotor stamp rotation frequency and the products position connected to the control unit input.EFFECT: invention proposed allows to increase end products quality.2 dwg

Overcharger of dough // 2395969
FIELD: food industry.SUBSTANCE: invention refers to equipment for manufacture of dough products with filling and can be used in dumplings machines. Overcharger of dough containing a drive, a tank for dough where delivery mechanism is placed, comprising at least a pair of rotating elements for overcharging the dough, kinematically connected with the drive through shafts placed in the corresponding holes in the bunker wall. In each of these holes having a diametre knowingly larger than the diametre of the corresponding shaft there is a lowering for a collar of pressed in that hole of the first sleeve made of metal inside which there is the second sleeve to the corresponding shaft, pressed adjacent to its collar to the collar of the first sleeve made of elastic synthetic material, at that the total thickness of the first and the second sleeves is not less than the difference between the diametre of this hole in the bunker wall and the diametre of the corresponding shaft. The total thickness of these sleeves collars is not less than the depth of lowering in the hole in the bunker wall which is equipped with an internal sealing plate for covering these lowerings in the holes for the shafts. When operated at the overcharger, the sleeves with collars and the lining, made of different materials, provide sealing-in of the hole in the bunker wall.EFFECT: invention enables to improve functional quality.5 cl, 4 dwg

Food product production method // 2391823
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used in semi-cooked items production which contain filling and dough cover. The food product production method from dough cover with filling includes following: the filling supplying device which contains farce supply channel and stuffing pump, which contains electric motor and rotor pump, stuffing supplier connecting the last with pipeline. The stuffing supplier test sheets supply filling when production method provides alternate mass or volumetric filling consumption or alternate speed of the mentioned supply. The distinctive features which are mentioned in dependent points assist the achievement of the technical effect.EFFECT: invention allows stable mass filling consumption when changing its density in aggregate with high filling supply speed, and it also simplifies adjustment of the device.5 cl, 1 dwg

achine for production of meat dumplings // 2379894
FIELD: food industry.SUBSTANCE: invention relates to equipment for production of meat dumplings. Machine has a bin 1, dough-mixing mechanism 3-6, rolling press 8, 9, forming drums 12, 13 with forming cells, pipes 14 for feeding of mince between dough tapes 10, 11. Pipes are made out of elastic material and passed through interrupter. Interrupter contains a shaft with grooves for pipes. There are rollers mounted in the grooves for periodical pressing of the feeding pipes. During synchronised rotation of the drums and the shaft the pinch rollers periodically press pipes 14. At the same time impulse injection of a mince batch occurs between tapes 10 and 11 when the cells are open and mince flow is stopped when the cells are closed.EFFECT: invention enables to increase productivity as well as improve product quality.4 cl, 3 dwg

Depositing machine for making products with filling and improved extrusion-moulding unit for this machine // 2361402
FIELD: food industry.SUBSTANCE: invention is related to machine building, in particular, to food industry, and may be used in making products out of the main product with filler inside (filling). Depositing machine for making products with filling inside shell made of the main product comprises unit of the main product injection, unit of filling injection, extrusion-moulding unit and systems for the main product and filling supply speeds. Extrusion-moulding unit comprises channels for the main product supply with filling supply nozzles introduced in them, which consist of inlet nozzle and nozzle head, at that channels of the main product supply are arranged as alternating in cross section due to narrowing from nozzle bend inlet into channel wall to nozzle head cut and further along with supply of the main product from nozzle head cut to channel outlet section. Nozzle head has expanding cross section.EFFECT: provides for guaranteed closure of high filling content inside product in the wide range of the main product and filling properties at accelerated modes of extrusion, and also gives different shapes to product, which makes it possible to increase demand for these products.3 cl, 6 dwg

Easy to produce and convenient in use, tasty dietary small pelmeni with attractive appearance as well as relevant set // 2341958
FIELD: food industry.SUBSTANCE: allowing deep frost composite semi-finished food product of mass production has almost spherical form. Proportion value of the volume to the external surface square is within 0.5 to 2.5 mm. As filling there is mince. The coat surrounding the filling is made of two ribbons of rolled dough material, at that the maximal size of the semi-finished product is outside the places of fragment location corresponding to the coat joining is within 3 - 15 mm.EFFECT: increase of taste properties, provision of high dietary characteristics of the used product at maintenance of an attractive taste, increase of convenient use and external attraction.8 cl, 5 dwg

Device and method of manufacturing filled dough products // 2335900
FIELD: food products.SUBSTANCE: device for manufacturing filled dough products comprises dough sheet manufacturing assembly. Product-forming unit is presented as a rotating cup with odd number of cells on the side surface. It is fitted with a drive that during one operating motion provides for axial rotation at an angle α=2/n×360°, where n - number of cells. Method of manufacturing filled dough products involves sequentially forming the products of three parts. Filling is placed on the one segment of the sheet and then the sheet is wound on itself to cover the filling with another segment.EFFECT: invention allows eliminating manufacturing defects caused by tearing of dough cover seals during cooking.2 cl, 5 dwg

Device for extrusion of dough products with filling // 2335129
FIELD: food industry.SUBSTANCE: invention is related to machines and devices of food industries, in particular, to devices for production of convenience foods: dough products with filling. Device includes loading hoppers, screws for feeding dough and filling, extruding chamber and membrane cutting, which are installed on one rotational axis. Process of filling and dough feeding, process of dough tube extrusion with filling and process of product cutting are carried out on the same axis. Tube for filling feed passes through hollow shaft of screw for dough feed, forming the following system: tube in tube, and diameter of first screw turns is more than the others by 1/3. Screws have possibility of rotation with controlled frequency.EFFECT: better quality of dough products with filling with lower amount of defective goods.2 cl, 1 dwg

Attachment to domestic meat chopper for meat dumpling preparing // 2329648
FIELD: articles of domestic utility, domestic equipment.SUBSTANCE: invention refers to kitchen equipment and can be used in small public catering establishments. An attachment for meat dumpling preparing contains a dividing-closing device assembled on the exterior side surface of a case; knives of the device are equipped with flanges for mechanical closing up the edges of a paste shell of cut culinary items. The said device is equipped with a removable master form for discrete programming of culinary items length and with a cam mechanism of its drive. In a working position the attachment for meat dumpling preparing is rigidly fixed on the threaded end of a domestic mechanical meat chopper the case of which functions as the support structure of a combined kitchen utensil; a loading hopper and a worm function as a main charger of filling, while a handle equipped with an additional master form functions as a drive of chargers and a drive of the dividing-closing device. The invention mechanizes the process of preparing of paste culinary items with filling at home due to expanded functions of components of a kitchen device.EFFECT: mechanising the process of preparing of paste culinary items with filling at home.5 dwg

ethod for producing of snake containing filler and dried without frying in oil // 2318386
FIELD: food-processing industry, in particular, process which may be used for preparing of meat pockets.SUBSTANCE: method involves kneading mixture based on wheat flour for producing of dough; rolling dough for obtaining of dough sheet; processing resulted dough sheet with steam; cooling steam processed dough sheet with air; cutting cooled dough sheet into plurality of segments having predetermined size and shape; placing dry filler onto each of said segments; connecting opposite edges of each of said segments so that filler is within said segment for producing of pocket; drying said pocket using process other than frying in oil. In case wide dough sheet is used, it is cooled after processing with steam and transported to longitudinal cutting machine. Powder is applied onto surface of conveyor belt, wide dough sheet is then cut into narrow strips, each of said strips being further cut into segments.EFFECT: increased efficiency of method allowing pocket type product containing filler to be prepared, prolonged shelf life, improved taste and stabilized shape of product.4 cl, 2 tbl, 2 ex

Line for preparing of dough products // 2311781
FIELD: food-processing industry, in particular, forming of farinaceous products with filler, for example, preparing of meat and fish pockets.SUBSTANCE: line has farce hopper 1 and dough hopper 2, farce feeding mechanism 3, dough feeding mechanism 4, rotary die 7 for forming of products, said die being connected through transmission to drive 16, two toothed disks arranged in single plane in horizontal position, said disks being designed for meshing with one another and serving with its site of meshing as support for rotary die 7. Number of teeth on each of said disks is equal to or multiple the number of cells 13 of rotary die 7, and shape of surface and pitch correspond to those of respective generatrices. Each of said disks is provided with additional forming mechanism designed for additional forming of products and has radial spring-loaded bars 18 positioned on poles, with number of bars being equal to number of disk teeth, and vertical spring-loaded pairs of rods 27 and 28 fixed to one end of bars within bushings 25 and 26 and provided with mutually meshed gears 35 and 36. One of gears has greater length and is positioned for cooperation with immovable toothed rack 37 fixed to frame. Lugs 38 are fixed on one end of rods. Other ends of bars and rods are designed for cooperation with respective immovable curved plates 32 positioned in front of said ends, on frame.EFFECT: improved quality of delivered products by providing additional forming to standard round shape due to full pinching and bending ends of delivered products.6 cl, 3 dwg

Apparatus for obtaining of extruded food product with filler // 2306776
FIELD: food-processing industry, in particular, technique for extrusion forming of swollen cereal products shaped as tubes or food cushions with filler by coextrusion process.SUBSTANCE: apparatus has discharge die provided with accumulating chamber, and extrusion device for pressing out of extrudate, separating die positioned in front of discharge die and joined to the latter by means of receptacle surfaces, injector fixed in separating die in radially offset relation with respect to apparatus axis, and filler feeding channel communicating with injector. Separating die has axial receptacle core located in front part of said die and extending through axial opening provided in discharge die. Accumulating chamber and extrusion devices are positioned in axially aligned relation with respect to injector. Feeding channel is formed within receptacle core of discharge die and is communicating with ejector through radial surrounding channel formed in separating die. On rear end part of discharge die there are bypass slot extending along arc of a circle, and connection slot extending along chord running perpendicular to axis of accumulating chamber and extrusion device. Bypass and connection slots are communicating with one another, accumulating chamber and extrusion device.EFFECT: increased strength of wall of tube-shaped food product allowing pressing out of filler through said wall to be avoided.8 cl, 3 dwg

Volume batcher for pastes // 2302115
FIELD: food industry; paste material batchers.SUBSTANCE: proposed batcher has at least one measuring unit, feeder to fill unit, punch installed for reciprocating in said measuring space. According to invention, punch is provided with through axial hole and plunger installed in said hole for limited reciprocal displacement relative to punch. Plunger in initial position is arranged with deepening of its working end face relative to working end face of punch by fixed value. Batcher is furnished with punch displacement device to provide displacement of punch, device to provide displacement of plunger relative to punch, device to displace punch independently from plunger and device to return plunger in initial position.EFFECT: prevention of sticking metered out paste to working end face of punch.9 cl, 4 dwg

Dosing head for forming of dough pieces // 2300197
FIELD: process equipment for forming dough pieces, in particular, equipment for dosing and forming of dough pieces preferably toroid-shaped pieces such as dough pieces for fried cakes directly into hot deep fat from dough hopper.SUBSTANCE: dosing head has hollow casing with at least one dough discharge opening closed with forming valve, and at least one dough flowing opening provided through its side wall. Piston located within casing is adapted for axial reciprocation and closing during movement at least part of dough flowing opening for cutting-off dough portion. Dosing head of such construction allows fried cakes to be formed from dough of various consistency.EFFECT: increased precision in dough dosing which does not depend upon valve opening time, provision for complete cleaning of dosing head inner surface from dough residues to thereby increase forming quality.3 cl, 7 dwg

Apparatus for preparing of dough products with filler (versions) // 2297765
FIELD: food-processing industry, in particular, technique for preparing of dough products, preferably meat pockets.SUBSTANCE: apparatus has devices for feeding of two dough sheets or tapes, forming cell carrier with supporting surface for dough sheet, filler dosing device for feeding of portions to dough sheet portion adjoining to forming cell, and pressure device designed for joining of dough sheets together. Annular belt around forming cell is made stepped and deepened relative to supporting surface so as to define at least two annular surfaces of which one surface adjoining with its inner diameter to forming cell is deepened to less extent than other surface.EFFECT: minimized wastes of rolled dough sheet and improved gluing quality.10 cl, 6 dwg

Filler dosing device of high-capacity apparatus for preparing of semi-finished products with dough enclosure // 2297147
FIELD: food-processing industry, in particular, meat and meat-processing industry, and also fish and fish-processing industry.SUBSTANCE: apparatus for preparing of semi-finished food product from enclosure with filler has rolling device, die mechanism, dosing device, and farce feeder positioned at a distance from semi-finished product forming zone, said distance being below maximum radius of circumferential surface of drums. Dosing device is made in the form of constructive member which is arranged above apex of wedge-shaped fragment of farce feeding device to which pipeline is joined, said pipeline being connected to farce pump. Dosing device has valve made in the form of cylinder including transverse opening of predetermined diameter wherein article is positioned, or made in the form of cylinder including a number of transverse openings spaced apart from one another by a distance of at least 5 mm and having predetermined diameter, with articles being arranged within said openings. Articles are positioned for moving within openings under the action of force exceeding 0.01H.EFFECT: simplified and compact construction, reduced material usage and improved transportability of equipment for preparing of semi-finished products.15 cl, 1 dwg

Apparatus for economically effective low-scale production of wide range of meat pockets (versions) // 2297146
FIELD: food-processing industry, in particular, meat and meat-processing industry and fish and fish-processing industry.SUBSTANCE: apparatus for economically effective low-scale production of wide range of composite semi-finished food product consisting of enclosure charged with filler, for example meat pockets, is characterized in that it has units of specific constructive embodiment.EFFECT: increased efficiency of apparatus and wider range of products.85 cl, 13 dwg, 1 tbl
ethod for producing of fast-cook meat pockets // 2295242
FIELD: preparing of meat pockets from yeast-less dough and meat filler, said product being designated for people who cannot cook food, and also for fast public catering systems.SUBSTANCE: method involves preparing meat filler from frozen meat with temperature of muscular tissue below -15 C; grinding meat and mixing with other receipt components for producing of meat filler having temperature below -2 C and moisture content of 58-66%; dehydrating meat filler in containers positioned for rotation under pressure of 50-60 mm of mercury column at rotational frequency of 80-120 Hz, with pressure being increased to 570-590 mm of mercury column by the end of dehydration procedure so that filler has temperature within filler mass of 75-85 C and moisture content of 35-45%; cooling filler to temperature of 18-22 C; simultaneously preparing semi-finished flour product by kneading dough in dough mixing module; preliminarily rolling dough into dough sheet and forming into roll; finally rolling resultant roll and passing through die with forming openings for obtaining of flour blanks for individual products; compressing meat filler by means of screw positioned in vertical accumulator equipped with forming module cup; feeding portion of meat filler from cup onto flour blank; delivering blank on forming module for cutting it off in die, with dough sheet edge being clamped so that small portions in each blank are unclamped for providing air access to meat filler portion; drying formed pockets first in separator, then in cells of vertical conveyor for obtaining of product having inner temperature of 72-74 C and moisture content of 12-14%; cooling ready meat pockets to temperature of 12-20 C with moisture content of 10-11.5% and packing into thermal containers from polystyrene; packaging the latter into heat shrinkable film. During drying process, meat pockets are preliminarily treated with steam. Each thermal container has spice package fixed on outer side thereof. Packaged meat pockets may be stored at temperature of 12-20 C during less than 6 months.EFFECT: traditional taste and prolonged shelf life of product without necessity of employing refrigerating units.5 cl, 3 ex

Bakery product "pita" // 2290816
FIELD: food-processing industry, in particular, preparing of bakery products as general foods and also as dietary and curative foods.SUBSTANCE: bakery product is made in the form of thin scone having walls at least 0.4 cm thick and provided with blind pocket-shaped cavity formed during baking and adapted for placement of filler therein, said cavity being arranged between scone walls, over the entire inner volume thereof. Scone is prepared from composition containing top-grade wheat flour, baker's yeast, preferably dried yeast "Instant", edible salt, sugar and food additive "vetoron". Food additive contains β-carotene, α-tocopherol acetate (vitamin E) and ascorbic acid (vitamin C), said components being used in predetermined ratio.EFFECT: increased efficiency by imparting prophylactic and curative properties to bakery product.3 cl, 1 dwg, 1 ex

Screw-type extruder for obtaining of products with filler // 2277363
FIELD: production of extruded food products in various branches of food-processing industry, such as corn chips, combined feeds etc.SUBSTANCE: screw-type extruder has steamer and openings provided under steamer within extruder casing and adapted for supplying of steam into working chamber, said openings being oriented at an angle to axis of steamer and having different diameters. Diameters of openings are reducing from leading part of steaming and mixing zone in the course of advancement of product, while distance between openings is increasing. Screw shaft coil has portion arranged in steaming and mixing zone and consists of individual blades positioned circumferentially and at an angle to shaft axis. Product guide is made in the form of device adapted for feeding of filler and simultaneously for creating air pad between filler and enclosure of product. Said device is composed of two concentrically arranged cylindrical pipes, each of said pipes being divided into two parts arranged at an angle of 90 deg with respect to one another and interconnected through threaded joint. One of said parts is in upper portion of forming head and other part is axially aligned with forming head. Rings are inserted into space between pipes axially aligned with forming head, at their end side, and into forming channel for preventing tubes from radial displacement.EFFECT: wider range of products obtained, improved quality of product, and reduced time for processing of basic material.6 dwg

ethod and device for manufacturing food product // 2273998
FIELD: food industry.SUBSTANCE: method comprises setting continuous strip of the material of the outer product layer on the conveyor belt and setting continuous strip of stuffing material over the continuous outer layer of the product. The conveyor belt is set in motion by means of the input and output rollers. When the conveyor belt moves, its central section moves down, whereas the sides move one toward the other up to a contact between them so that the material of the outer layer envelopes the stuffing material. The device comprises the endless belt whose central section is bent when the belt moves.EFFECT: simplified structure of the device and method of production.9 cl, 18 dwg

High-capacity apparatus for obtaining of semi-finished products from dough with filler // 2272410
FIELD: food-processing industry, in particular, preparing of composite semi-finished food products consisting of enclosure and filler.SUBSTANCE: apparatus has rolling device adapted for forming of at least two strips of enclosure material and consisting of at least two rolls rotating in opposite directions, and pressure roll. Apparatus is further equipped with stamping mechanism including pair of drums having cells and positioned for rotation in opposite directions; farce feeder adapted for feeding of filler between enclosure strips and equipped with wedge-shaped portion oriented with its apex toward drums; dosing device adapted for dosed delivery of filler through discharge channels of farce feeder; semi-finished product forming zone whereto enclosure strips and filler portions are fed. This zone is made in the form of cells arranged adjacent to one another and provided with outlet apertures having predetermined shape of internal surfaces conforming to shape of semi-finished products to be obtained, or including screens of respective shape. Constructive units of apparatus have predetermined shape and sizes.EFFECT: provision for creating of apparatus allowing wide range of high-quality semi-finished products to be prepared from dough and filler.180 cl

Apparatus for preparing of dough products with filler, filler dosing device and line for preparing the same // 2269896
FIELD: food-processing industry, in particular, equipment for preparing of semi-finished dough products with filler, such as meat, curd or fruit dumplings.SUBSTANCE: apparatus has platform with horizontal supporting surface, vertical guides rigidly coupled to platform, at least one horizontal base plate mounted for predetermined reciprocation in vertical plane upon applying of external force thereto, and at least one auxiliary traverse positioned on base plate for displacement downward to predetermined fixed position. Pressing part consists of forming units and detachable die having plate with forming cells provided in the number equal to number of forming units. Forming units are axially aligned with die forming cells. Each forming unit has forming punch rigidly coupled to base plate and dressing punch of predetermined section, dressing punch being disposed on forming punch for reciprocation along the latter to predetermined distance. Ejection member located within forming punch is connected to elongated member, which is freely passed through base plate and coupled to auxiliary traverse. Filler dosing device comprises juxtaposed horizontal platform, receptacle for accommodation of replaceable forming die, movable frame adapted for placing therein of filler portion distributor with through openings provided in number equal to that of filler portions, horizontal conductor plate disposed on vertical columns and equipped with through apertures, with number of apertures being equal to the number of dies, and detachable comb with pins for ejection of filler from distributor, with number of pins being equal to the number of die cells. Frame and distributor are mounted so as to provide positioning of distributor cells relative to die cells in accordance with number of set positions. In preferred embodiment, number of distributor cells exceeds number of apertures formed in conductor plate by at least two times. Process line has zone adapted for preparing of dough sheets of predetermined size and provided with dough rolling portion, and zone for receiving of ready products. Product forming section has first and second auxiliary portions, dosing device, and product preparing device.EFFECT: wider operational capabilities and increased efficiency.7 cl, 8 dwg

Volumetric group batcher // 2269748
FIELD: food industry; engineering of batching equipment, meant for use in automatic lines performing volumetric batching of paste-like products, for instance, in composition of lines for manufacturing test products with filling for feeding portions of filling into paste cover.SUBSTANCE: volumetric group batcher has measuring channels made in immovable body with pistons mounted therein, input and output channels, filling channel, and intermediate channels, connecting measuring channels to output channels, gate, made with possible rotary movement and with shape, limited by planes on two opposite sides. Gate is mounted in position directed towards body by aforementioned plane and is made with rotation axis perpendicular to aforementioned plane, passing through circle center, along which circle measuring chambers are positioned. Output channels are made in the lid of body and are extensions of measuring chambers, and filling channel is made in the body of gate in form of radial recess, serially connecting measuring chambers to input channel.EFFECT: possible simultaneous and precise batching with effect of throw-out of several portions of paste-like product with low kinetic losses during operation.6 cl, 6 dwg

Apparatus for baking of bakery products with filler // 2262857
FIELD: food engineering, in particular, baking of products such as pizza, cheese cake etc in both bakery plants and public catering enterprises.SUBSTANCE: apparatus has pans formed as hollow cylinders manufactured from non-magnetic material and joined to one another through flexible binder so as to define endless belt, heating member, dough and filler dosing devices, mechanisms for preparing and removal of pans, said mechanism being made in the form of levers with electromagnetic drive. Through slots are provided in upper and lower parts of cylinders and upper and lower covers are disposed in said through slots for longitudinal displacement therein. Annular substrate of ferromagnetic material is located between said covers. Reciprocating ejectors with electromagnetic drive are adapted for preparing and removing of covers. Mechanisms for preparing and removal of pans and reciprocating ejectors are synchronized relative to one another.EFFECT: increased efficiency owing to provision for producing of high quality foods in single process cycle with minimal employment of industrial areas and reduced power consumption.3 dwg

ethod and apparatus for producing of dough products with filler // 2262232
FIELD: food-processing industry, in particular, production of dough products with filler, preferably of meat pockets.SUBSTANCE: method involves feeding filler portions so that feeding direction thereof coincide with direction of transportation of dough strips from which dough enclosures have to be formed. Apparatus has stamping drums and dough strip feeding units, said equipment being arranged in symmetry with respect to conventional path of feeding of filler portions.EFFECT: improved quality of meat pockets owing to eliminating falling of filler onto dough portions defining sealing places during forming of packets.22 cl, 3 dwg
Fast-cook food product "razogrill" and method for producing the same // 2259745
FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 71°C; cooling and packaging products into hermetically sealed package; pasteurizing or sterilizing packaged products. Before packaging, products may be glazed with butter and/or sauce. After thermal processing, products are cooled with air or water by dipping into or spraying with water. Package may be provided with packaged spices and/or sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven or in common oven or may be poured with boiling water.EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.10 cl, 9 ex
Fast-cook food product "razogrill" and method for producing the same // 2259744
FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-2.0 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in microwave field or in cooking vessel filled with water or by steaming for 0.5-60 min until temperature in food product center is at least 72°C; cooling products; slightly drying; freezing and charging into hermetically sealed package, or into package filled with modified gaseous medium, or in vacuum package; pasteurizing or sterilizing packaged products. After thermal processing, product is cooled with air or with water by dipping of products into or spraying with water. Meat based filler is used as filler. Package may be provided with packaged bouillon concentrate and/or spices and/or sauces. Immediately before eating, product is poured with boiling water, mixed with bouillon concentrate and left for 1-10 min for heating thereof to temperature of 50-70°C.EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.8 cl, 3 ex
Fast-cook food product "razogrill" and method for producing the same // 2259743
FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 72°C; cooling products; glazing with sauce and/or butter; charging into hermetically sealed package; pasteurizing or sterilizing packaged products; after thermal processing, cooling products with air. Before glazing procedure, products may be moistened. Meat based filler is preferably used as filler. Package is preferably provided with packaged spices. Immediately before eating, product may be heated to desirable temperature in microwave oven or in common oven.EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.9 cl, 3 ex
Fast-cook food product "razogrill" and method for producing the same // 2259742
FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.SUBSTANCE: method involves kneading yeastless dough based on cereal crop flour with gluten content of at least 23%; preparing filler and forming product from dough with filler, with thickness of dough layer being 0.1-3.0 mm and its weight being within the range of 1-50 g; subjecting resultant products to thermal processing for 0.5-30 min until temperature in food product center is at least 71°C; cooling and packing product in hermetically sealed package; pasteurizing or sterilizing packed products. Before packaging procedure, product may be glazed with butter and/or sauce. After thermal processing, product is cooled with air or water by dipping therein or spraying therewith. Package may be provided with packed spices and/sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven, common oven or is poured with boiling water.EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.10 cl, 6 ex
Fast-cook food product "razogrill" and method for producing the same // 2259741
FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-2.0 mm and its weight being within the range of 1-15 g; after forming procedure, subjecting products to thermal processing in microwave field or in cooking vessel filled with water or by steaming for 0.5-60 min until temperature in food product center is at least 72°C; cooling products; slightly drying; freezing and charging into pack made from thermally stable material undergoing flooding of product with hot water immediately before eating thereof. After thermal processing, product is cooled with air. After thermal processing, products may be cooled by dipping into or spraying with water. Meat based filler is preferably used as filler. Package may be provided with packed bouillon concentrate. Before eating, product is poured with boiling water, mixed with bouillon concentrate and left for 1-10 min for heating thereof to temperature of 50-70°C.EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.7 cl, 6 ex
 
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