Method for obtaining of dough products with filler
FIELD: food-processing industry, in particular, preparing of dough products with meat, meat-and-vegetable, fish, curd, vegetable or fruit filler.
SUBSTANCE: method involves preparing dough and filler; forming dough; placing dough in package; exposing to thermal processing prior to usage. Before forming procedure, filler is dehydrated by 20-60% and after forming procedure it is dried by microwave radiation within temperature range of 20-120° to moisture content of 6-12%. Before exposing to microwave radiation, products may be steamed-through to temperature of at least 70°C inside product. Krill or shrimp may be added to fish filler.
EFFECT: reduced costs for transportation and storage and decreased time for thermal processing of products before usage.
2 cl, 4 ex
The invention relates to food industry, in particular for the production of test products with fillings (meat dumplings, dumplings, ravioli, kankali, manta rays and the like). Products are made with meat, vegetable, fish (with the possible addition of krill or shrimp), toppings, and cheese, potatoes, vegetables, fruits and other
There is a method of cooking dumplings, which includes the preparation of the dough, the filling, forming testovaciho harness and the knurling products, freezing, the surface finishing process and storage of the products followed by heat treatment before consumption .
There is a method of production of a type of ravioli dough stuffed with meat and cheese. The principle of production is similar to making dumplings on mechanical lines. The product after molding is Packed and stored frozen for a long time .
There is a method of cooking dumplings, comprising preparing the stuffing and dough, forming dumplings, frozen dumplings to a temperature not higher than minus 10 degrees C inside the meat, grinding and storage with further cooking before consumption [3 - prototype].
Disadvantages analogs and prototypes are low quality products and high costs for transportation and storage of frozen products.
If refrigerated storage product is s fresh dough stuffed with is irreversible aging product, what affects the quality of the product: the quality is reduced. In addition, when cooking frozen pastry stuffed with the transition occurs valuable nutrients in the broth, which is then not used.
Transportation of frozen test products with filling to the place of consumption or sale and the storage require additional equipment, which is associated with large energy costs.
The problem solved by this invention is the improvement of the taste test products, simplification of conditions of transportation and storage and acceleration of the process of heat treatment test product before use.
The problem is solved due to the fact that in the method of production of products with fillings, including the preparation of the dough, the filling, molding, storage in a package with a subsequent heat treatment before use, the filling before forming dehydrated by 20-60%, and after the formation of the product dried microwave radiation in the temperature range 20-120 degrees C to a final moisture content of 6-12%.
To speed up the process of heat treatment before use products with filling before drying, the microwave radiation is additionally are steamed at a temperature of not lower than 70 degrees inside. This heat treatment increases the amount of dissolved substances in the stuffing, fabric start is try to soften, the filling gets a distinctive flavor, color and aroma to prepared products. In addition, the test membrane, in this case, it becomes welding. The temperature of the heat treatment is selected based on the type and quality of raw materials for the filling. Steaming products below a temperature of 70 degrees C inside the filling is impractical due to the fact that the dough and the filling is in this case not reached the level of maturity that is necessary for rapid heat treatment process before use.
Dehydration filling 20-60% before molding is necessary to ensure that the stuffing has become more concentrated. The magnitude of dehydration depends on the type, quality and composition of the filling. Dehydration filling less than 20% gives the effect of wet and blurry mass, and dehydration filling more than 60% makes it almost dry, pressed product.
The drying process of microwave radiation from 20 to 120 degrees C allows you to quickly preserving quality characteristics to obtain dried ready to eat after the heat treatment the product. The temperature of drying also depends on the type, quality and composition of the filling. But in any case below 20 degrees C drying is impractical due to time consuming process. And more than 120 degrees C drying is impractical due to high energy costs. Drying to a final moisture content of 6-12% selected on the basis of conditions is s long-term storage of dried test items (from 1 to 12 months).
The resulting dried product can be transported in any container designed for the carriage of dried food products (bags, boxes, etc.) at positive temperatures.
Use the finished product is very simple in terms of mass and power in the home. When additional heat treatment - steaming rather pour boiling water or hot broth and infuse until tender. And without additional heat treatment of the test product with the stuffing should be cooked in water or broth until tender.
Examples of the method of production of pastry with filling.
Example 1. Took 500 g flour, 100 g of water, 2 eggs, salt and prepared the dough for the dumplings. Then took 300 g beef, 300 grams of pork, 100 g of bone marrow, salt, sugar, pepper and cooked beef. The beef was obezbedili on microwave-vacuum equipment to a moisture content of 50% and then shaped dumplings. The obtained product was dried microwave radiation in the apparatus at a temperature of 70 degrees C to a moisture content of 8%.
Example 2. Prepared the dough and the stuffing on the above example. The beef was obezbedili 30%. Then, the formed product and steamed to a temperature of 70 degrees C inside the product. The obtained product was dried microwave radiation in the apparatus at a temperature of 70 degrees C to a moisture content of 8%.
Example 3. Took 500 g flour, 100 g of water,2 eggs, salt and prepared the dough for the dumplings. For the filling took 1 kg of fresh cabbage, 2 onions, 1 carrot, salt, sugar and prepared the filling. The filling was obezbedili 50% on microwave-vacuum apparatus. Then shaped dumplings stuffed with cabbage. The obtained product was steamed to a temperature of 70 degrees C inside the product, and then dried microwave radiation in the apparatus at a temperature of 60 degrees C to a moisture content of 10%.
Example 4. Prepared the dough for the dumplings on the above method. For the filling took 1 kg cherries and 200 g of sugar. Berries and sugar mixed and obezbedili 40% on microwave-vacuum equipment. Then cooked dumplings with cherry filling and dried microwave radiation in the apparatus at a temperature of 50 degrees C to a moisture content of 10%.
All the obtained dry product filling is easily separated from each other, had a saleable condition.
Dry test products with filling, obtained in example 1 and 4, filled with boiling water and boil until tender. Dry test products with filling, obtained according to example 2 and 3 were filled with boiling water and was kept there for 7 minutes. Cooked products with fillings compared to frozen and then cooked products with filling differed fresh taste (the taste of natural fillings).
1. The production of dumplings in small and medium enterprises. "Agrani Taip", M., 1997, pp.2-9.
2. Patent 2080803, Canada, Appl. 16.10.92, publ. 22.04.97.
3. Horns IA and other General technology of meat and meat products. M.: Kolos, 2000, s.
1. Method for the production of pastry with filling, including the preparation of the dough, the filling, molding, storage in a package with a subsequent heat treatment before use, characterized in that the filling before molding dehydrated by 20-60%, and after molding, the product is dried by microwave radiation in the temperature range 20-120°to a moisture content of 6-12%.
2. The method according to claim 1, characterized in that before drying the product are steamed to a temperature of not lower than 70°With inside the product.
FIELD: food-processing industry.
SUBSTANCE: method involves filling the entire volume of working vessel with product without formation of air plugs; saturating product with gas or gaseous mixture while continuously creating pressure of from 0.5 to 6 MPa; providing holding for time interval of from 1 s to 60 min at temperature, which does not deteriorate biological value of product; relieving pressure to atmospheric pressure value for time interval of at least 1 s.
EFFECT: increased efficiency in controlling of microorganisms in liquid food products while keeping biological value of product, simplified disinfecting procedure and reduced consumption of energy.
FIELD: food-processing industry.
SUBSTANCE: apparatus has filler chamber and dough chamber, said chamber being equipped with pistons having ejectors, and forming tip. Said chambers and pistons are made cylindrical. Cylinders are placed in stepped arrangement on single or parallel axes of symmetry. Dough chamber has greater volume than filler chamber. Filler chamber is furnished with branch pipe for communicating filler chamber cavity with tip cavity. Pistons of said chambers are provided with ejectors rigidly connected with pressure disk adapted to provide for simultaneous and synchronous movement of pistons in single direction. Ratio of dough chamber piston area to filler chamber piston area is 1.5-5.
EFFECT: simplified construction and wider range of technical facilities of similar designation.
2 cl, 1 dwg