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 infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with sauce and/or butter; freezing and charging into pack made from thermally stable material undergoing heating of product immediately before eating thereof. After thermal processing, product may be cooled with air. Before glazing procedure, product is moistened. Meat based filler is preferably used as filler. Package is preferably provided with packed spices and/or sauces. 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.

8 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 And 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 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, after which the product is subjected to heat treatment in the IR field, or by immersion in oil for 0.5-30 minutes until a temperature in the center of the product not less than 71°C, cooled, frozen and Packed in packagings of a heat resistant material maintaining heating of the product before its immediate use.

You can batch unleavened dough to make flour of cereals with gluten content is less than 25%enriched in proteins of animal and vegetable origin.

Preferably the product before freezing dipped sauce and/or oil.

Usually cooling products after heat treatment is carried out air while before icing products should moisturize.

As the filling is preferably used stuffing meat-based.

Packaging supply Packed spices and/or sauces.

Before use the product warming up the Ute to the desired temperature in the 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 shaping the 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 recipe, egg products, salt, dissolve them, then flour and mix to obtain a plastic which CSOs 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. Can 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 cereal content of wet gluten is not less than 23%. Cook meat or other filling and molded products made of dough stuffed with a thick layer of dough 0.1 to 3 mm and the weight of the product 1-50, After which the product is subjected to heat treatment in the IR field, or by immersion in oil for 0.5-30 minutes until a temperature in the center of the product not less than 71°With cool air, humidify, glazed sauce and/or oil, frozen and Packed in packagings of 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.

The container preferably provide Packed seasonings and/or SDA is AMI.

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 cereal content of wet gluten 23%. Prepare meat filling and molded products made of dough stuffed with a thick layer of dough 0.1 mm and a weight of product 1, then the product is subjected to heat treatment in the IR field for 0.5 minutes to achieve temperature in the center of the product 71°C. Then the product is cooled by air, humidify, glazed 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 spices.

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

Example 2.

Knead yeast-free dough based on flour cereal content of wet gluten by 24%. Prepare vegetable stuffing and molded products made of dough stuffed with a thick layer of dough 3 mm and a weight of 50, After which the product is subjected to heat treatment by immersion in oil for 30 minutes prior to the achievement of the value of the temperature in the center of the product 73° C. Then the product is cooled, glazed 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 seasonings and sauces.

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

Example 3.

Knead yeast-free dough based on flour cereal content of wet gluten 25%enriched in proteins of animal and vegetable origin. Prepare cheese filling and molded products made of dough stuffed with a thick layer of dough 2 mm and a weight of articles 10, After which the product is subjected to heat treatment by immersion in oil for 20 minutes until a temperature in the centre of articles 72°C. Then the product is cooled by air, humidify, glazed sauce and 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 sauces.

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

1. Method for the production of food products is the fast food, 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, after which the product is subjected to heat treatment in the IR field, or by immersion in oil 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 packagings of a 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 sauce and/or oil.

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 use stuffing meat-based.

6. The method according to claim 1, characterized in that the supply container Packed with spices and/or sauces.

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

8. Food of fast preparation, characterized in that it is manufactured by a method according to any and what claims 1 to 7.



 

Same patents:

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

FIELD: food-processing industry.

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EFFECT: improved nutritive properties, homogeneous structure of inner layer, more uniform glossy crust and improved swelling properties of dry bread-rings.

24 cl, 6 ex

FIELD: food-processing industry, in particular, obtaining of hardtacks and hardtack products.

SUBSTANCE: method involves preparing sponge with the use of top-grade breadwheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, margarine, eggs or melange, and top-grade breadwheat flour; cutting and forming fermented dough into hardtack blocks-doughs; proofing; providing egg washing; baking; holding for cooling; cutting into slices; decorating surface of each slice by egg washing and spilling of poppy, followed by drying, cooling and packaging. Baking and drying procedures are provided at ratio of moisture release rates during each of said operations of 1:(9.2-11.0), with maximal drying temperature set being at least 65% of maximal baking temperature. Sponge is prepared with the use of 55.0-65.0 kg of top-grade breadwheat flour, 0.8-1.2 kg of compressed baker's yeast and 24.0-26.0 kg of sweet water per 100 kg of flour in dough, and dough is prepared with the use of 45.0-35.0 kg of top-grade breadwheat flour, 1.8-2.2 kg of compressed baker's yeast, 1.0 kg of edible salt, 18-22 kg of sand sugar, 8.0-12.0 kg of margarine, and water the balance. Slice surfaces are decorated with the use of 2.8-3.2 kg of poppy and 3.0-3.4 kg of eggs or melange. Hardtacks produced by method have improved nutritive and aromatic qualities, porosity with uniform structure, improved friability and swelling properties, and attractive appearance.

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13 cl, 2 ex

FIELD: food-processing industry, in particular, obtaining of hardtacks and hardtack products.

SUBSTANCE: method involves preparing sponge with the use of top-grade breadwheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, margarine, whole condensed milk, eggs or melange, and top-grade breadwheat flour; cutting and forming fermented dough into hardtack blocks-doughs; proofing; providing egg washing; baking; holding for cooling; cutting into slices; decorating surface of each slice by egg washing, followed by drying, cooling and packaging. Baking and drying procedures are provided at ratio of moisture release rates during each of said operations of 1:(4.3-5.3), with maximal drying temperature set being at least 65% of maximal baking temperature. Sponge is prepared with the use of 55.0-65.0 kg of top-grade breadwheat flour, 0.8-1.2 kg of compressed baker's yeast and 24.0-26.0 kg of sweet water per 100 kg of flour in dough, and dough is prepared with the use of 45.0-35.0 kg of top-grade breadwheat flour, 1.8-2.2 kg of compressed baker's yeast, 1.0 kg of edible salt, 14-16 kg of sand sugar, 8.0-12.0 kg of margarine, 9.0-11.0 kg of whole condensed milk, and water the balance. Slice surfaces are decorated with the use of 3.8-4.2 kg of eggs or melange. Hardtacks produced by method have improved quality, porosity with uniform structure, improved friability and swelling properties, and attractive appearance.

EFFECT: improved quality of hardtack products owing to selecting optimal weight ratio of basic raw materials used and optimal baking and drying modes providing improved physicochemical and organoleptical qualities of products.

13 cl, 2 ex

FIELD: food-processing industry, in particular, obtaining of hardtacks and hardtack products.

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EFFECT: improved quality of hardtack products owing to selecting optimal weight ratio of basic raw materials used and optimal baking and drying modes providing improved physicochemical and organoleptical qualities of products.

13 cl, 2 ex

FIELD: food-processing industry, in particular, obtaining of hardtacks and hardtack products.

SUBSTANCE: method involves preparing sponge with the use of top-grade breadwheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, margarine, nuts, eggs or melange or powdered eggs, and top-grade breadwheat flour; cutting and forming fermented dough into hardtack blocks-doughs; proofing; decorating surface by egg washing and pricking; baking; holding for cooling; cutting into slices; drying; cooling and packaging. Baking and drying procedures are provided at ratio of moisture release rates during each of said operations of 1:(5.76-6), with maximal drying temperature set being at least 65% of maximal baking temperature. Sponge is prepared with the use of 40.0-60.0 kg of top-grade breadwheat flour, 1.8-1.2 kg of compressed baker's yeast and 22.0-26.0 kg of sweet water per 100 kg of flour in dough, and dough is prepared with the use of 60.0-40.0 kg of top-grade breadwheat flour, 0.8-1.2 kg of compressed baker's yeast, 1.0 kg of edible salt, 14-16 kg of sand sugar, 7.0-9.0 kg of margarine, 14.0-16.0 kg of nuts and water the balance. Slice surfaces are decorated with the use of 3.8-4.2 kg of eggs or melange. Hardtacks produced by method have improved nutritive and aromatic properties, porosity with uniform structure, improved friability and swelling properties, and attractive appearance.

EFFECT: improved quality of hardtack products owing to selecting optimal weight ratio of basic raw materials used and optimal baking and drying modes providing improved physicochemical and organoleptical qualities of products.

13 cl, 2 ex

FIELD: food-processing industry.

SUBSTANCE: method involves preparing sponge with the use of top-grade wheat flour and compressed baker's yeast; preparing dough with the use of top-grade wheat flour, sponge, saline solution, sand sugar and fatty component; providing dough rest and rubbing; repeatedly providing rest; forming doughs; proofing; scalding; slightly drying doughs; baking; packaging. Scalding process is carried out with the use of open steam having temperature of 102-105ºC, pressure of from 10.1 kPa to 30.4 kPa and variable consumption rate increasing during scalding process and providing increase in temperature of dough surface layer beginning from value equal to or less than 72°C at the end of proofing process and increase in moisture content of doughs by no more than 2%. Doughs are dried during transportation thereof from scalding zone to baking zone by blowing with air having temperature of 15-25°C and moisture content of 40-60%, with air flow being directed tangentially to upper surface of doughs. Time ratio of scalding, slight drying and baking processes is (0.12-0.33):(0.04-0.11):1, respectively.

EFFECT: improved nutritive properties, homogeneous structure of inner layer, more uniform glossy crust and improved swelling properties of dry bread-rings.

16 cl, 3 ex

FIELD: food-processing industry.

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EFFECT: improved nutritive properties, homogeneous structure of inner layer, more uniform glossy crust and improved swelling properties of common dry bread-rings.

12 cl, 2 ex

FIELD: food-processing industry, in particular, obtaining of hardtacks and hardtack products.

SUBSTANCE: method involves preparing sponge with the use of top-grade breadwheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, margarine, vanillin, eggs or melange or egg powder, and top-grade breadwheat flour; cutting and forming fermented dough into hardtack blocks-doughs; proofing; decorating surface by providing egg washing and pricking; baking; holding for cooling; cutting into slices followed by drying, cooling and packaging. Baking and drying procedures are provided at ratio of moisture release rates during each of said operations of 1:(4.8-7.6), with maximal drying temperature set being at least 65% of maximal baking temperature. Sponge is prepared with the use of 50.0-60.0 kg of top-grade breadwheat flour, 1.8-2.2 kg of compressed baker's yeast and 24.0-26.0 kg of sweet water per 100 kg of flour in dough, and dough is prepared with the use of 50.0-40.0 kg of top-grade breadwheat flour, 0.8-1.2 kg of compressed baker's yeast, 1.0 kg of edible salt, 18.0-22.0 kg of sand sugar, 8.0-12.0 kg of margarine with fat content of 82.0%, 0.1 kg of vanillin, and water the balance. Slice surfaces are decorated with the use of 3.0-3.4 kg of eggs and melange. Hardtacks produced by method have improved nutritive and aromatic qualities, porosity with uniform structure, improved friability and swelling properties, and attractive appearance.

EFFECT: improved quality of hardtack products owing to selecting optimal weight ratio of basic raw materials used and optimal baking and drying modes providing improved physicochemical and organoleptical qualities of products.

13 cl, 2 ex

FIELD: food-processing industry, in particular, obtaining of hardtacks and hardtack products.

SUBSTANCE: method involves preparing sponge with the use of top-grade breadwheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, margarine, vanillin, eggs or melange or egg powder, and top-grade breadwheat flour; cutting and forming fermented dough into hardtack blocks-doughs; proofing; decorating surface by providing egg washing and pricking; baking; holding for cooling; cutting into slices followed by drying, cooling and packaging. Baking and drying procedures are provided at ratio of moisture release rates during each of said operations of 1:(4.45-4.8), with maximal drying temperature set being at least 65% of maximal baking temperature. Sponge is prepared with the use of 55.0-65.0 kg of top-grade breadwheat flour, 2.3-2.7 kg of compressed baker's yeast and 24.0-26.0 kg of sweet water per 100 kg of flour in dough, and dough is prepared with the use of 35.0-45.0 kg of top-grade breadwheat flour, 0.3-0.7 kg of compressed baker's yeast, 1.0 kg of edible salt, 17-21 kg of sand sugar, 10.0-12.0 kg of margarine with fat content of 82.0%, 0.1 kg of vanillin, and water the balance. Slice surfaces are decorated with the use of 3.0-3.4 kg of eggs or melange. Hardtacks produced by method have improved nutritive and aromatic qualities, porosity with uniform structure, improved friability and swelling properties, and attractive appearance.

EFFECT: improved quality of hardtack products owing to selecting optimal weight ratio of basic raw materials used and optimal baking and drying modes providing improved physicochemical and organoleptical qualities of products.

13 cl, 2 ex

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

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

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

The invention relates to the production of pastry with filling, in particular for the preparation of ravioli or dumplings

The invention relates to a method of manufacturing food products such as chocolate balls
The invention relates to the food industry and is intended for use in the manufacture of products with fillings

The invention relates to a device for manufacturing articles in the form of a shell with a filling, such as soybean paste

The invention relates to the food industry and can be used for the manufacture of culinary and pastry dough with fillings such as meat pies, dumplings, pasties, etc

The invention relates to a device for decorating food material used as filler
The invention relates to food industry, namely the production of dough with a filling, in particular dumplings

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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