Fast-cook food product "razogrill" and method for producing the same

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 1-10 g; after forming procedure, subjecting products to thermal processing in microwave field or in cooking vessel filled with water, or by steaming for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with butter and/or sauce; freezing and charging into pack made from thermally stable material. Pack must be of the kind to undergo heating of product immediately before eating thereof. After thermal processing, product is to be cooled with air. Before glazing procedure, product is moistened. Product may be cooled by means of water through dipping of product therein or spraying therewith. Meat based filler is used as filler. Pack may be equipped with packed spices and/or sauces. Before eating, product is to be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality, increased biological value, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

9 cl, 3 ex

 

The invention relates to food industry, namely the production of food in the form of pastry with filling, such as tortellini, ravioli, khinkali dumplings, dumplings and other products made from unleavened dough with various fillings.

Famous food product, representing the dumplings, and the method of cooking involving kneading with the introduction of melange or chicken eggs, cooking stuffing with the introduction in her bone marrow and starch, followed by forming dumplings and freeze (SU, 1158141 A, 30.05.1985).

However, the known method is time-consuming, dumplings, obtained in this way, saturated fats and starch, which adversely affects human health. These dumplings have a taste of offal, which reduces their palatability and, as a result, consumer demand. In addition, this product provides for the mandatory process of cooking before consumption, which is not always convenient for the user.

The present invention is the creation of food with traditional taste, characteristic of the products from unleavened dough with fillings, which at the same time can be used in food without cooking them immediately before use. The product according to the invention is designed for people who do not know how the sludge is not able to prepare food cooking method, and for fast food service.

The problem is solved due to the fact that the method of production of the food of fast preparation involves mixing unleavened dough based on flour of cereals with gluten content not less than 23%, the filling and shaping of dough stuffed with a thick layer of dough 0.1 to 3 mm and the weight of the product 1-50 g, then the product is subjected to heat treatment in a microwave field or in the cooking vessel with water or steam for 0.5-30 minutes until a temperature in the center of the product not less than 71°C, cooled, frozen and Packed in containers from a heat resistant material that can withstand heating of the product before its immediate use.

The unleavened dough kneading may be carried out on the basis of a flour of cereals with gluten content is less than 25%enriched in proteins of animal and vegetable origin.

Before freezing, the product is subjected to dipping oil and/or sauce.

Preferably the cooling of the product after heat treatment to carry out the air, after which the product moisturize.

Cooling products it is possible to carry out water by dipping it, or irrigation.

For the filling you can use the filling is meat-based.

In a preferred embodiment, the container provided the t Packed spices and/or sauces.

Before use, the product is heated to the desired temperature in a microwave or oven.

So get the ultimate food fast food "Razogreli", which is a separate object in the claimed group of inventions.

The technical result consists in obtaining food fast food high-quality and biological value. This is because the optimal process parameters are used in the manufacture of the product, which provide in combination with the use of flour of certain varieties obtaining plastic test that allows you to produce high-quality molding products, preserving their shape after heat treatment.

Ready-to-eat products do not stick together and are not deformed.

Due to the fact that the method of production involves the use of flour with a gluten content of not less than 23%, generated during kneading and molding dough gluten frame keeps the weight of the starch grains and cooking products not only diluted, but rather is fixed, hardened as a result of denaturation of gluten.

The preparation of the dough in the production of the claimed food product is as follows.

In a mixing bowl machine, pour the water, add according to prescriptions is ur egg products, salt, dissolve them, then flour and mix to obtain a plastic test.

Kneading using a flour with gluten content not less than 23%. This may be the flour of one species (e.g., baking) or a mixture of different types of flour. It is possible to use wheat flour of the highest, first and second grades produced from grain of durum and soft wheat. When the kneading may be used a mixture of two types of wheat flour bakery and macaroni.

In the production of food of fast preparation knead yeast-free dough based on flour of cereals with gluten content not less than 23%, prepare the filling and molded dough with filling. The thickness of the dough product of 0.1-3 mm and the weight of this product is 1-50, After onformance products subjected to heat treatment in a microwave field or in the cooking water containers, or steamed for 0.5-30 minutes until a temperature in the center of the product not less than 71°C. Then the product is cooled, glazed with butter and/or sauce, frozen and Packed in packagings of a heat resistant material. As packaging use packaging that can withstand heating of the product before its immediate use.

In those cases, when the cooling of the product after heat treatment carried out by air products and then moisturize.

Cooling isdel the th possible water by dipping it, or irrigation.

As the filling is mainly used stuffing meat-based, but can be used any other toppings milk, vegetables, etc.

Packaging supply Packed spices and/or sauces.

Before use, the product is heated to the desired temperature in a microwave or oven.

Food fast food "Razogreli" and the method of its production is illustrated by the following examples, which however do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1.

Knead yeast-free dough based on flour of cereals with gluten content of 23%. Prepare meat filling and molded products made of dough stuffed with a thick layer of dough product of 0.1 mm and a weight of 1, the Obtained product is subjected to heat treatment in the microwave field for 0.5 minutes to achieve temperature in the center of the product 71°C.

Then cooled product by air, humidify, and then glazed with butter, frozen and Packed in packagings of a heat resistant material that can withstand heating of the product before its immediate use.

Packaging supply Packed spices.

Before use, the product is heated to the desired temperature in a microwave oven.

Example 2.

Knead yeast-free dough based on flour of cereals the content of the m a gluten-25%. Cook the potato filling and molded products made of dough stuffed with a thick layer of dough products 3 mm and a weight of 50, After onformance products subjected to heat treatment in the cooking vessel with water for 30 minutes until a temperature in the center of the product 73°C. Then the product is cooled with water by immersion in it, glazed sauce, frozen and Packed in packagings of a heat resistant material.

Packaging supply Packed sauces.

Before use, the product is heated to the desired temperature in the oven.

Example 3.

Knead yeast-free dough based on flour of cereals with gluten content 25%, enriched with proteins of animal and vegetable origin. Prepare cheese filling and molded dough with filling. The thickness of the test product 1 mm, weight 10, After onformance product is subjected to heat treatment for a couple for 30 minutes until a temperature in the center of the product 74°C. Then the product is cooled irrigation, glazed with butter and sauce, frozen and Packed in packagings of a heat resistant material that can withstand heating of the product before its immediate use.

Packaging supply Packed seasonings and sauces.

So get food fast food "RAZOGRELI" high-quality and biological the values easy to use and not inferior in sensory characteristics analogs produced according to the conventional technology.

1. Method for the production of food of fast preparation, characterized in that it provides for the dough unleavened dough based on flour cereal content of wet gluten is not less than 23%, the filling and shaping of dough stuffed with a thick layer of dough 0.1 to 3 mm and the weight of the product 1-50 g, then the product is subjected to heat treatment in a microwave field, or in the cooking water containers, or steamed for 0.5 to 30 minutes until a temperature in the center of the product not less than 71°C, cooled, frozen and Packed in containers of heat-resistant material that can withstand heating of the product before its immediate use.

2. The method according to claim 1, wherein the product before freezing glazed oil and/or sauce.

3. The method according to claim 1, characterized in that the cooling of the product after heat treatment carried out air.

4. The method according to claim 3, characterized in that after the cooling air exercise hydration products.

5. The method according to claim 1, characterized in that the cooling of the products is done with water by immersion in it or irrigation.

6. The method according to claim 1, characterized in that use stuffing meat-based.

7. Ways who according to claim 1, characterized in that the supply container Packed with spices and/or sauces.

8. The method according to claim 1, characterized in that before use the product is heated to the desired temperature in a microwave or oven.

9. Food of fast preparation, characterized in that it is manufactured by a method according to any one of claims 1 to 8.



 

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13 cl, 2 ex

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13 cl, 2 ex

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3 tbl, 4 ex

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2 cl, 4 ex

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

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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

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