Method and apparatus for producing of dough products with filler

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

 

The technical field to which the invention relates.

The invention relates to food industry, namely the technology and equipment that are intended for the industrial production of dough with a filling, mainly of meat, and may find application in large enterprises-manufacturers of these foods, and catering.

The level of technology

A widespread method of manufacture of pastry with filling, including the creation of a predominantly through the coaxially installed mouthpieces, filled test tube, which is divided into individual pieces using a variety of means, carrying out molding, sealing (i.e. connection, bonding test shell due to the plastic properties of dough and cutting, separating the part from the long cylindrical test shell, evenly filled with stuffing.

A device for making dumplings, i.e. one of the devices with which the manufacture of products by the above method (see patent RU 2042328, publ. 27.08.95). This device contains two bunkers, one for test, one for filling, in the amount of bins installed blowers, feed their content into the cylinder, forming a test tube with stuffing. Press mechanism, in which the first comes filled with filling a test tube (cylindrical shell), performed as mounted to rotate towards each other drums forming cells, having the form of hemispheres and with apertures in which are mounted the gravitational pullers stamped products. A test tube filled with enters the contact zone of the drums, using the moulding cavities molded product is sealed (i.e. glued shell, namely glued together the walls of the test tube in the zone of contact of the surfaces of the drums, others forming cells), and upon further rotation of the drums finished product is cut from a test tube.

The main disadvantage of this method and device is that in places gluing, to the inner surface of the test tube, remain displaced in the process of forming the filling (as stuffing fills the test tube completely, without dividing the mass inside the test tube in relation to a specific product), which leads to insufficient adhesion between the bonding parts of the shell products, and as a consequence, the quality of the finished product.

This disadvantage is eliminated in the ways in which the following operations:

cutting dough pieces from the pre-rolled test strips, portions of the flow of the filling in each such test preparation, formula the s and the sealing membrane in the peripheral part, i.e. the connection, bonding dough pieces with the formation of a closed test shell, inside of which the filling. In the result, get ready to freeze or heat-treated product.

Known for operating in accordance with the above method, the production line for dumplings, i.e. pastry filling (see patent RU 2134969, publ. 27.08.99)containing hopper for the dough, the mechanism of forming the test tape, the design of which set of forming rolls, and the output of this mechanism receive a test roll, and means for forming articles comprising a punch, matrix, forming rollers and plungers for supplying the stuffing. The test tape is fed in the gap between the punch and the die, and using a punch is cutting dough pieces. Simultaneously with logging using block pushers of parseparameters unit serves the filler and put it in the form of normalized dose in test preparation. Next, carry out the molding and sealing products by means of forming rollers.

As for the above-described method and a process line for making dumplings is characterized by the formation of shell products from solid billet with a minimum area (seam) sealing (bonding), they provide products with good quality show the roles. However, the main disadvantage of this technology is the low productivity, which prevents dissemination of these machines.

As a prototype for the proposed method and device for the manufacture of products made of dough stuffed with accepted technical solution according to the patent US 4996914, IPC And 21 With 9/00; And 21 With 9/06 whereby carry out the ravioli with the wrapping of the two test tapes and the formation of multiple products using a rotary press reels, which ensures high performance of the manufacturing process and the associated equipment.

A method of making the dumplings in patent US 4996914 includes the following process steps: submission of two pre-rolled test strips in the area of manufacturing products, i.e. to the feed mechanism of the filling and to the mechanism of forming, sealing (i.e. bonding due to the plastic properties of dough on the peripheral part of the product, mainly around the circumference) and cutting products, in this first othermovies in the web of one of the test tape parallel to each other and perpendicular to the direction of movement of the tape rows of indented recesses (holes), served simultaneously in two rows of recesses dosed portions of the filling, put the second test tape test tape with filling the bag filling rows of recesses and move this plot two tapes with fillings between them in the area of stamping, where carry out the final molding, sealing and segment.

The device of making dumplings for patent US 4996914 contains shaper products (press tool)that includes two rotating towards each other parallel to the installed drum, one of which is executed with many forming cells placed on the cylindrical surface of the drum evenly and orderly manner with education series by forming cylinder. The second drum is made with a solid surface. Above the drum placed dispenser that converts a lot of filler in portions of toppings. The output part of the dispenser is a nozzle arranged in two rows, with the number of nozzles in one row is equal to the number of cells in the same row on the drum surface, the location of nozzles corresponds to the location of the cells, and the distance between the rows of nozzles in proportion to the distance between the rows of cells. The feed mechanism of the test tape consists of two conveyor, one of which provides the application of the test tape on the drum on the segment of the cylindrical surface on its ascent in front of the nozzles of the dispenser, and the other on the same drum segment descent after the passage of the cylindrical surface area of the nozzles.

The main disadvantage of the technical solution according to the patent US 4996914 is what I that does not exclude the ingress of particles filling the sections of the test tape to be used for bonding (sealing seams), and as a result, deterioration in the quality of the finished product, as for cooking these dumplings observed disclosure of test membranes. The ingress of particles filling in the glue areas (i.e. seams sealing) is because formed in the test strip deepening after completing their portions and covering the other test tapes are moved to the sealing area without binding of the test strips, i.e. during rotation of the drum may be some shifting of the weight of the filling. This is especially true for dumplings, minced meat which contains meat juice, i.e. very mobile liquid fraction. However, with the increase of frequency of rotation of the drums, i.e. with the increase of centrifugal forces acting on anything that may be on the surface, and hence in the grooves on the drum surface, the probability of particles filling in the points of intersection increases significantly. This is a significant factor contributing to the containment performance of such equipment.

Disclosure of inventions

The claimed invention solves the problem of improving the quality of pastry stuffed by eliminating the ingress of particles filling in the seams sealing (CCLAC the products while enhancing the performance of their manufacture, that allows you to apply the inventive method and device at the industrial enterprises of the food industry, engaged in mass production of such products in the form of frozen semi-finished products.

The above task is solved in that in the method of manufacture of pastry with fillings that include moving two pre-rolled up to a certain width of the test strips in the area of stamping, and delivery of metered portions of the filling, combined with the molding of the test tape test shells, according to the claimed invention of the first link (exercise bonding) involved in the area of the punching test strips in areas corresponding to the side seam sealing each of the test wrapper, and then thus obtained semi-enclosed space between the test strips that get open from the receipt of the tape (i.e. the part where the tape is moving)this side of the predetermined portion of the filling, simultaneously shaping of the two test tapes internal cavity (internal volume) of the test membranes, and the completion of the submission of portions of toppings make final sealing and stamping items.

The technical result due to the sequence and content of the above is accurate feeding portion in the interior the amount of generated test shell products and guarantee to prevent the filling in its bonding. This result is due to the fact that the direction of flow of a portion of the filling coincides with the direction of movement of the test strips and molded test shell, which would cover the trajectory portion from both sides, i.e. not perpendicular to these directions, as in the prototype. With the part of the seam sealing test shell, which at the time of filing of a portion of the filling is on the path of its movement, at this point already glued, and thus the particles of the filling in these places test tapes to get can not, and the portions of the test strips, which are to be gluing after the filing of the filling, move in both directions relative to the direction of movement of this portion, i.e. outside of this path, which determines the minimum probability of the particles of the filling on these sites. Manufactured by the present method are characterized by high quality and not cooled by heat processing. However, the way allows you to create a machine for the manufacture of pastry with filling, which is characterized by high speed punching mechanism.

Hit toppings on lots of test strips to be gluing on the final stage of the process, will be removed completely, if you are applying filling to limit dvizheniemoi portions in the direction to the parcels test strips, that is, to areas subject to a connection around this portion of the educational process the rest of the seam sealing. When this block (shield) this direction, providing a contact mass filling only with the molded part shell and excluding contact with its peripheral areas. This limit, which technically can be implemented in different devices, and the following construction of the inventive device for implementing the method implemented by the teeth, separating the outlet channels of the dispenser, prevents the emission mass filling in the sides and lots of test strips (i.e. plots generated test shells), which are subject to bonding after the filing of the filling, and this provides the direction of movement of the mass of the filling inside forming cells and reflection particles, if there was a "rebound" when struck.

In the implementation of this method is preferable to supply portions of the filling with some extra kinetic energy, causing the presence of traffic signs throw filling in semi-enclosed space between the test strips. This additional kinetic energy will occur if the speed of movement of a portion of the filling more than the speed of movement of the molded test strips, i.e. greater than the speed of movement of the molded test shell. It also allows you to increase the speed of manufacture of the product, and substantially forming the inner volume of the test shell when this occurs due to the force of the impact mass portions on the test tape.

However, it is permissible to supply portions at a certain pressure with a speed close to the speed of movement of the molded test shell, using the known pumping devices with the placement of the feeding portions of the holes near the glued at the initial stage of product manufacturing sections of the test tape.

Moving the test strips in the area of stamping can be done in various known devices. It is important that in the area of the stamping tape came to the site of their original glue before applying toppings, but this is necessary to exclude them sticking together in the area adjacent to these areas, i.e. to ensure the availability of semi-enclosed spaces between the test strips. The most technologically advanced option is the method in which the test tape move towards each other with a sloped transition into a unidirectional movement in the area of stamping, i.e. possibly strict horizontal movement of the belts toward each other, and then at an angle, decreasing to zero, and towards each other up to full contact by definition the authorized line. In the particular case of the method of tape move symmetrically relative to an imaginary plane passing through the centerline of the feed dosed portions of the filling, and the flow of dosed portions of the filling in the area of the stamping is carried out in the direction of movement of the test strips and respectively being formed of them a test shells.

The task is also solved by the claimed device, whereby it is possible to implement the proposed method. The device for the manufacture of pastry with a filling containing a press tool comprising two established with a mate and to rotate towards each other stamps cylindrical surface, one of which is made with forming cells, the dispenser portions of the filling, the output of which is made in the form of a set of channels, the outlet openings which open into the respective forming cells, and the mechanism for moving the test strips, comprising two nodes, according to the claimed invention, another press of the cylindrical surface is made with forming cells, posted on her mirror relative to a forming cells placed on the originally specified stamps the cylindrical surface, the outlet channels of the dispenser is placed along the line pairing, press Jindrisska surfaces and within the angle of convergence of test strips, coming from the nodes of the mechanism for moving the test strips, placed on both sides of the line pair stamps cylindrical surfaces and ensure the delivery of each tape on its cylindrical surface, i.e. placed in the same direction as the host of the mechanism carrying the tape.

Thus, the claimed device provides movement of the test strips as necessary for implementing the method. That is, each tape, moving first towards another tape and then covering its cylindrical press surface, i.e. moving at an angle, decreasing to zero, and also towards another tape, comes from its side relative to the direction of feed of the portions of the filling and at a certain angle (angle of convergence of the tape) in the area of stamping, where the connection (bonding) who test strips in areas corresponding to the side seam sealing each test shell. Such sealing at the initial stage provide a mirror located on stamps cylindrical surfaces forming cells. Placement of feeding a metered portion of the filling outlet openings of the channels within the convergence angle of the test strips (i.e. in the volume range between the cylindrical surfaces and in the vicinity of the line of the interface is) determines the supply of these portions in a semi-enclosed space between the belts, and forming a test shell products at the expense of the kinetic energy of the feed portions and surfaces forming cells. As a result of further rotation of the press cylindrical surfaces, in which, however, is rough test strips, is the final stamping products and their exit from the device in the form of individual instances.

The execution of the channels of the dispenser in the form of a nozzle, i.e. with a tapered end part provides the most effective from the point of view of forming a test shell mass movement of the filling.

For optimum location of the outlet openings of the channels relative to the internal cavity of the molded shell and to the portion of the seam sealing, which is glued at the initial stage, is the preferred side end parts of the nozzle is turned to press the cylindrical surfaces, to perform concave and the curvature of the concave, concentric with the curvature of the cylindrical surface to which the party is facing. With such design, it is possible to install the output side of the dispenser practically the target cylindrical press surfaces and with a uniform minimum clearance between the surface of the end portion of the nozzle and the cylindrical press surface, i.e. with a gap, the necessary and sufficient only for the passage t is stovich tapes.

The task - to prevent the entry of particles filling in the seams sealing is solved with the maximum result in the case when in the inventive device, the output part of the dispenser is made with delimiters separating the space around each of the outlet from two sides and the guide portion of the filling to the walls forming the cells. As such restrictions may be elongated side walls of the channels.

When a particular device design, one option may be the execution of the exit part of the dispenser in a single piece in the form close to the horizontally oriented flattened direct parallelepiped, large faces which pass into bevels, abutting at an angle and on a line parallel to the line pair stamps cylindrical surfaces. While the channels through which flows the filling can be made in the body part in the form of through grooves, parallel to the large faces of the parallelepiped, and the output channels, i.e. in the zone of the outlet openings is rational to consider the above item from the U-shaped grooves. In this case, the remaining part will form a line joining the skew limiters in the form of teeth, separating the outlet openings. As described above, preferably, these bevels to perform concave and with a profile that follows the contour cyl is Harikesa press surfaces. With such design, the output side of the dispenser surface of the resulting teeth-limiters with maximum efficiency provides shielding of any, even minimal emissions filling.

Increases obtained by the claimed invention is the result of performing the surface of the bevel profile that follows the contour of the cylindrical press surfaces, and installation, in this case, the output side of the dispenser between the cylindrical press surfaces with a uniform minimum clearance required only for their free rotation. With such design, device profile of the teeth with maximum efficiency provides shielding of any, even minimal, emissions filling.

The most accurate and trouble-free powered device, if it is made with the axes of rotation of the cylindrical press surfaces in a hypothetical horizontal plane, and the channels of the dispenser when it is placed so that their centerlines are in conventional vertical plane passing through the line of the pair of cylindrical press surfaces. Preferred is the placement of the nodes of the mechanism for moving the test strips symmetrically with respect to the mentioned conventional vertical plane. This arrangement of components leads to uniform and without any distortions and shifts otoplenie test strips in the area of the punching and feeding portions of the filling in the middle part of the molded cavity of the test cell, when the weight of the filling affects both the test tape with a uniform force. This determines the symmetric and the correct form of the finished product, its appearance.

Typically, a cylindrical press surface is synchronously rotating press drums, providing a continuous cycle of device operation and maximum performance. Because the performance of these surfaces in the form of, for example, the segments forming cells on the cylindrical surfaces of the press mechanism will be idle when it is turned, which is undesirable. The drive spins and traffic synchronization can be implemented by any known design solutions.

Each node of the mechanism for moving the test strips can be made in the form of a coil on the outer surface of which is pre-wound roll from the test tape, and installed with the possibility of free rotation. This solution is a simple, yet reliable and technologically advanced. However, it is preferable to avoid distortion of the test tape to install the coils so that their axes of rotation are parallel to the axes of rotation of the cylindrical press surfaces, such as axes of rotation of the press drum.

The problem is solved when the mirror placement of forming the mesh is to create cylindrical surfaces, i.e. position forming cells on a single cylindrical press the surface of the mirror repeated arrangement forming cells on the other cylindrical press surface. However, the location of cells on these surfaces can be ordered with a different approach. A consequence of the location of the cell concerned is the design of the dispenser.

Forming cells on each cylindrical press surface can be placed in series for forming a cylinder of this surface. The output portion of the dispenser should be filled with the number of channels equal to the number of cells in a row, and forcing a portion of the dispenser with the possibility of simultaneous submission of portions of fillings in all cells. Specific constructive elaboration of such a dispenser may be implemented using known engineering solutions.

One of the variants of the device may be designed with a non-standard location forming cells to create cylindrical surfaces when the cell performs arranged in a checkerboard pattern, with the formation of rows, each of which is shifted relative to its neighbors. In this case, the channels of the dispenser is made with the number linked to the number of feed holes, equal to the total amount forming cells, placed in two adjacent the rows, and even channels must be opened with the orientation of the outlet openings in the cell one row and the odd - orientation in the cell of another row.

This decision to some extent improves the performance of the device because the maximum size of the stamping, as well as the manufacturability stamps cylindrical surfaces.

However, the above configuration makes the feasibility of the execution of the dispenser mechanism alternately forming and feeding portions in the even and odd channels.

Forming cells on a cylindrical press surfaces can be arranged in a row, oriented at an angle to the forming of the cylinder (along helical lines), while the output part of the dispenser is made with a number of channels equal to the number of forming cells in the row, and forcing a portion of the dispenser is made with the capability to sequentially feed portions in each channel, one by one, causing the flow of portions of the filling sequentially forming cells, one after another in the above-mentioned range and at least the rotation of the cylindrical press surfaces when filled cell is in the area of stamping.

Widely known press reels on the cylindrical surface are mirror located ormosia cells. However, these drums are stamping products from the test tubes filled with filling in all the known solutions there is no technical result achieved by the claimed method and device. This allows to make a conclusion on the conformity of the proposed solutions to the criterion of "inventive step".

Brief description of drawings

The invention is illustrated by the following drawings, in which:

figure 1 shows a block diagram of the inventive device;

figure 2 is an enlarged fragment of figure 1, schematically depicting the structure (in section) press cylindrical surfaces and revealing the process of forging products;

figure 3 - section a-a figure 1 schematically, with a test tape is not shown, depicting the output part of the dispenser and the cells are placed on a cylindrical press surface in a checkerboard pattern and arrangement of numbers on the forming cylinder.

The implementation of the invention

The implementation of the inventive method of manufacturing articles from a test tape is possible by means of the inventive device.

Depicted on the submitted drawings, the device for manufacturing products of test strips contains a press tool, including installed with a mate and to rotate towards each other press cilindri the definition of the surface, representing the press reels 1 and 2, is made with forming cells 3 on their cylindrical surfaces. The device also includes a mechanism for moving the test strips, comprising two nodes, namely parallel to the reel 1 and reel 2 reel 4 and 5 with wound in roll form test strips 6. Coils 4 and 5 is executed with a possibility of free rotation and mounted symmetrically with respect to the conventional vertical plane passing through the pair of reels, each reel about its drum. Another important node of the claimed device is a feeder filled, which includes a dispenser 7 servings of stuffing, consisting of the discharge portion 8, and an output part 9 made with channels (nozzles) 10 graduating from the outlets 11. The composition of the feed mechanism of the filling also includes a pump 12 from the hopper 13. Press reels 1 and 2 are mounted parallel to each other, with their axes of rotation in a hypothetical horizontal plane, with a mate among themselves, due to the technology of forming a soft plastic material such as dough, and with a contact (a contact) of the cylindrical surface forming the lines of the cylinders. Drive press reels 1 and 2 (not shown) causes their synchronous in Amenia towards each other, this dispenser 7 kinematic link 14 is connected with the drum 1, which is the drive. The output part 9 of the dispenser is made in a single piece in the form close to the horizontally oriented (see figure 3 and figure 2) flattened rectangular parallelepiped, large faces which pass into the bevels 15. While the channels 10 are made in the form of through grooves, and the output channels, i.e. in the zone of the outlet openings 11, the above item is made with U-shaped grooves 16. These notches form limiters - teeth 17, which separates the space near each output holes on both sides and the guides of the corresponding portion of the filling to the parts of the test strips 6, which should be pinned to the walls 18 forming cells 3. The output part of the dispenser is located relative to the cylindrical press the surfaces of the drums 1 and 2, so that the axial line of all channels 10 are placed in conventional vertical plane passing through the mating cylindrical surfaces of the drums 1 and 2. Bevels 15 are made concave, follows the contour of the cylindrical press surfaces of the drums 1 and 2 (in fact, the profile of each bevel concentric with the circumference of the corresponding drum), the output portion 9 of the dispenser is positioned in such a way that between the surface of the bevels 15 and press the surface of the BA is of abanov there was a gap for passage of the test tape 6.

On the cylindrical drum surface forming cells 3 arranged in staggered rows and are spaced forming lines of cylinder rows C and D, thus forming cell number In the offset forming cell number, the Number of nozzles (channels) 10 in the output part 9 of the dispenser fillings equal to the total number forming cells in series and, Together with the outlet openings 11 of the side channels 10, namely, channels a, b, C, d, f are oriented in the volumes created by the forming cells in series, and output apertures 11 another part of the channels 10, and it channels h, l, k, n, q in the volume created by the forming cell number, Simultaneous simultaneous batching fillings alternately in cell rows and D as they decrease relative to the plane of the outlet openings 11 of the channel 10 is provided by a kinematic connection 14.

In the lower part of the drums 1 and 2 posted by employees to remove not dropped out of the forming cell products knives (blades) 19 and 20 associated with the reels kinematic links 21 and 22. In forming the cell 3 is posted pullers 23 gravity, also contributing to the destruction of the finished products. Under press reels 1 and 2 installed conveyor 24, which provides the output from the device of finished products. The pump 12 is carried out by the motor 25.

The device roboticslab way.

When turning on the drive press reels 1 and 2 begins synchronous rotating them towards each other, with each test strip 6 covers the cylindrical press the surface of the corresponding drum 1 and 2 forming the cell 3. Due to the rotation of the drums 1 and 2 to start the movement of the test strips 6 and due to the free rotation of the coils 4 and 5 provides a smooth and uniform flow in the area stamping. Test tape 6 are moved toward each other to move in a unidirectional movement in the area of stamping, and due to the fact that the tapes cover a cylindrical press surface, in the space near the line of the pair of cylindrical surfaces has an angle of convergence of these test tapes. When closing the lower sectors paired, mirror located on reels 1 and 2, forming the cell 3, for example forming cells of a number of G, lots of test strips, which correspond to the lower parts and the adjacent side of the future shell products, i.e. which correspond to the lower part seam sealing each test membrane in the same row, are trapped between the outer surfaces of the drums 1 and 2, there is a connection and bonding involved test tapes on these sites. Between the test tape at the level of forming cells of this row about who produced a number of semi-enclosed spaces 26. Simultaneously, the motor 25 of the pump 12 and the filling (ground beef) from the hopper 13 is supplied to the dispenser 7 servings of stuffing, kinematically associated with the synchronously rotating drums 1 and 2. Forcing a portion of the dispenser forms and submits to the channels 10, namely in the channels h, l, k, n, q, a metered portion of the filling, from which through the outlet 11 servings are thrown out (popped) in semi-enclosed space 26 between the test strips. The weight of the filling effect on the test tape, is the molding of the test membranes. Due to the fact that at the time of ejection from the nozzles fillings shell products prosepective-semi-open, i.e. in the form of bags, due to the kinetic energy of touch servings of stuffing lots of test strips covering forming the cell 3, removed their space and upon further rotation of the drums 1 and 2 open surfaces of the fillings are covered test strips, which are then closer to the ground. When dropping portions of the filling teeth 17 hinder the movement of the mass of the filling on lots of test strips, which are still bonding, and thus facilitate the transfer of mass in the direction of the walls 18 forming cells 3, reflect the movement of the filling, which is possible due to a strike portions of coated test strip wall 18 forming cells. On soversheni the feed portions of the filling and upon further rotation of the drums 1 and 2 is the final sealing and stamping products 27, when a test tape is pressed (cut) edges of the cells 3 and simultaneously sealed them. The finished product when opening the volume between the paired (mirror) forming the cell 3 during the subsequent rotation of the drums 1 and 2 fall on the conveyor 24. Gravitational pullers 23 their weight contribute to the destruction of products, and sticky products are removed from the cells 3 knives 19 and 20.

During rotation of the drums 1 and 2, i.e. with decreasing rows forming cells 3 in the area of stamping comes In a number, while discarding portions of the filling is carried out by channels a, b, C, d, f, and the process of forming the test membranes, sealing and final stamping products again.

Then the cycle repeats. Discarding portions of the fillings in the cells of the rows of G and is alternately: first, in the cell one row, then in another cell number at least reduce these series when you spin the reels and at a time when they are reduced by a certain amount below the plane of the outlet openings 11 of the channel 10. Match (synchronize) moments of the ejection portions of fillings with spatial and altitudinal position of the rows of G and (the angle of rotation of the drums) may be due to the ratio of the kinematic connection 14.

1. The method of manufacture of pastry with fillings that include moving two will prefix is Ino rolled out a test tape in the area of stamping and filing dosed portions of the filling, combined with the molding of the test tape test membranes, characterized in that the first link worked in the area of the punching test tape on the areas corresponding to the side seam sealing each test membrane formed in this way semi-enclosed space between the test strips predetermined portions of the filling, simultaneously shaping of the two test tapes internal cavity of the test membranes, and the completion exerted final sealing and stamping items.

2. The method according to claim 1, characterized in that limit the movement of each portion of the stuffing in the direction of lots of test strips, which are subject to a connection around this portion of the educational process the rest of the seam sealing.

3. The method according to claim 1 or 2, characterized in that the predetermined portion of the filling with more kinetic energy, by filing a throw-filling in semi-enclosed space between the test tapes.

4. The method according to claim 3, characterized in that portions of toppings served with their speed greater than the speed of test strips and molded test shells.

5. The method according to claim 1 or 2, characterized in that the predetermined portion of the filling in the semi-enclosed space between the test strips under pressure.

6. The method according to any of the claim 1-5, characterized in that move test tape towards each other with the transition in one direction and symmetrically relative to an imaginary plane passing through the centerline of the feed dosed portions of the filling, the supply of metered portions of the filling in the area of the stamping is carried out in the direction of movement of the test strips and formed of them a test shells.

7. Device for the manufacture of pastry with a filling containing a press tool comprising two established with a mate and to rotate towards each other stamps cylindrical surface, one of which is made with forming cells, the dispenser portions of the filling, the output of which is made in the form of a set of channels and the outlet channels are open in the respective forming cells, the mechanism for moving the test strips, comprising two nodes, characterized in that the other stamps cylindrical surface is made with forming cells, posted on her mirror relative to a forming cells placed on the originally specified stamps the cylindrical surface, the outlet channels of the dispenser is placed along the line mates stamps cylindrical surfaces and within the angle of convergence of the test tapes coming from hosts on the mechanism of the movement of the test strips, placed on both sides of the line pair stamps cylindrical surfaces and ensure the delivery of each tape on its cylindrical surface.

8. The device according to claim 7, characterized in that the channels of the dispenser is made in the form of nozzles.

9. The device according to claim 8, characterized in that the turned to press the cylindrical surfaces of the side end parts of the nozzle are made concave and the curvature of the concavity of each side concentric with the curvature of the corresponding cylindrical surface.

10. The device according to claim 7 or 8, or 9, characterized in that the channels output side of the dispenser provided with opposed spaced delimiter that separates the space near each output holes on two sides and the guide portion of the filling to the walls forming the cells.

11. The device according to claim 10, characterized in that the limiter is designed as a continuation of the walls of the channel.

12. The device 10, or 11, characterized in that the output part of the dispenser is made in a single piece in the form close to the horizontally oriented flattened direct parallelepiped, large faces which pass into bevels, abutting at an angle and on a line parallel to the line pair stamps for cylindrical surfaces, the channels are made in the body parts as skvoz what's grooves, parallel to the large faces of the parallelepiped, and the output item is made with U-shaped grooves forming the limiters in the form of teeth, separating the outlet port.

13. The device according to item 12, characterized in that the surface of the bevel is made with a profile that follows the contour of the cylindrical press surfaces, while the output part of the dispenser is installed between them with a uniform gap.

14. Device according to any one of claims 7 to 13, characterized in that the cylindrical press surface with the location of their axes of rotation in a hypothetical horizontal plane, while the channels of the dispenser is made with their axial lines in conventional vertical plane passing through the line of the pair of cylindrical press surfaces.

15. The device according to 14, characterized in that the nodes of the mechanism for moving the test strips are placed symmetrically with respect to the conventional vertical plane passing through the line of the pair of cylindrical press surfaces.

16. Device according to any one of claims 7 to 15, characterized in that the cylindrical press surface in the form of synchronously rotating press reels.

17. Device according to any one of claims 7 to 16, characterized in that each node of the mechanism for moving the test strips made in the form of a coil on the outer surface of the which pre-wound roll from the test tape and installed with the possibility of free rotation, moreover, the rotation axis of the coil parallel to the axis of rotation of the cylindrical press surface, from which it is set.

18. Device according to any one of claims 7 to 17, characterized in that the forming of the cell on the cylindrical press surfaces are placed in series by forming cylinder, while the output part of the dispenser is made with a number of channels equal to the number of cells in a row, and forcing a portion of the dispenser with the possibility of simultaneous submission of portions of the stuffing into all cells of the row.

19. Device according to any one of claims 7 to 17, characterized in that the forming of the cell on the cylindrical press surfaces arranged in a checkerboard pattern, accounting for forming the cylinder rows, each of which is offset from adjacent the output portion of the dispenser is made with the number of channels arranged in a number equal to the total number forming cells, placed in two adjacent rows, and output slots even-numbered channels are open with orientation in the cell one row, and output apertures of odd channels - orientation in the cell of another row, and forcing a portion of the dispenser is configured to alternately supply portions of the filling in odd and even channels.

20. Device according to any one of claims 7 to 17, characterized in that the forming of the cell on the cylindrical press surfaces placed the number, oriented at an angle to form a cylinder, with the output part of the dispenser is made with a number of channels equal to the number of forming cells in the row, and forcing a portion of the dispenser with the capability to sequentially feed portions in each, one after another, the cell in the above-mentioned range.

21. Device according to any one of claims 7 to 20, characterized in that the forming of the cell is made in the form of hemispheres.

22. Device according to any one of claims 7 to 21, characterized in that the forming of the cell made with gravity pullers.



 

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 1-15 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

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

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

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

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

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

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

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

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, 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, 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

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

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

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

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

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

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

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