Method for manufacture of dough products with filling and dough product manufactured by such method

FIELD: food industry.

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

EFFECT: invention is aimed at ensuring versatility and cost efficiency of the products manufacture technology as well as great variety of their taste properties and tones for increase of consumers' demand for such products.

4 cl, 3 dwg, 2 tbl

 

The invention relates to food industry, namely the production of semi-finished products made of dough with filling, in particular, dumplings various modifications and similar in purpose, content and technology products.

The famous dumplings "Moscow", "Klinskoe", "Volga" method of their production (patent RU 2212145, AV 13/00, Dumplings "Moscow", "Klinskoe", "Volga" and methods of their production / A.V. Fedoseev, 20.09.2003)providing a batch of dough using flour, egg products, salt, water, vipresume minced meat of pork and beef in a given proportion, add onions, salt, spices and water.

The disadvantages of the known technical solutions are difficulty, multiple and complexity of production technology of meat, bulkiness used in this equipment and the lack of diversity in the spectrum of flavors manufactured products.

There is a method of making dumplings "Happy" (patent of the Russian Federation 2140157, A21C 9/06, a Method of making dumplings "Happy" / Zhdanov M.V., 27.10.1998), which includes operations for warming the water. add salt and flour, preparing test split into pieces and its subsequent mixing, pouring boiling water and packaging, providing laying in each package together with dumplings the other varieties of the same"happy" pelmen created according to the described technology.

However, the known method is also complicated, multi-step, time-consuming, not cost effective and does not have the ability to regulate taste of manufactured dumplings.

Known universal food (patent RU 2390999, A21C 9/06, Versatile product, food / Gavrilov, A., Saltykov astray freight, 10.06.2010), including in its manufacture batch of dough made from four varieties of flour or a combination with wheat flour, endurance test, the preparation and use of water, filling of meat or minced fish, dressings and spices.

At the same time well-known product is not universal and is characterized by complexity, multi-stage, complexity and uneconomically manufacturing, as well as the impossibility of formation of a broad range acceptable to the consumer shades of taste.

As the closest to the claimed technical solution as a prototype made structure and composition of meat and methods of their manufacture (patent RU 2375875, 21D 13/00 Device. the composition of meat and methods of their manufacture / Gavrilov, A., Couprie A.N., Shamayev A.N., 20.12.2009)providing the mixture and the layout of the test in the form of tapes with the formation of a septum, placed inside the body of each product and forming a closed test oblock the same partition, dividing the inner space of the body of the product on camera fill with stuffing.

However, the design of the known device and its composition is very complicated, including unjustified expansion of the scope of their application and, in particular, the overestimation of the number of cameras, which should not be more than three, otherwise the factory implementation of such semi-impossible, which in the aggregate resulted in a complex, multistage, complexity, unreliability, low efficiency and insufficient demand for the known method.

The objective of the proposed invention is the provision of versatility and efficiency technology manufactured products, as well as a greater variety of their taste and shades, providing growth in consumer demand for such products and solutions for its exports.

This technical result is achieved by the fact that in the present method of making pastry with filling, providing mixing and layout of the test in the form of tapes with the formation of the test partition placed within the body of each product and forming a closed test shell with the same partition separating the inner space of the body of the product on camera fill with filling, each product is given a layered form for h is th in his compositions include four test layer, namely, the peripheral upper and lower layers of the shell and the inner first and second layer of a partition, and the content of structural elements by mass, accepted, %: upper layer of the shell 15, the filling of the upper chamber 20, the first layer of the partition 15, the second elephant partitions 15, the filling of the lower chamber 20, the lower layer 15, or the top layer of the shell 20, the filling of the upper chamber 15, the first layer of the partition 10, the second layer of the partition 10, the filling of the lower chamber 25, the bottom layer of the shell 20, or the top layer of the shell 15, the filling of the upper chamber 25, the first layer the partition 10, the second layer of the partition 10, the filling of the lower chamber 25, the bottom layer of the shell 15, or top layer of the shell 10, the filling of the upper chamber 25, the first layer of the partition 8, the second layer of the partition 10, the filling of the lower chamber 35, the bottom layer of the shell 12, or the top layer of the shell 10, the filling of the upper chamber 30, the first layer of the partition 10, the second layer of the partition 10, the filling of the lower chamber 30, the bottom layer of the shell 10.

In addition, the inventive method additionally provides that in the inner space of the body products emit filled stuffing, upper, Central and lower chambers, and the shape of the Central chamber to accept such form of the entire product, for which the first layer partitions perform concave upward, and the second layer is convex downward with the curvature of the formed p and this wall, repeating the curvature of the respective layers of the shell, and the content of structural elements of the product by mass take, %: upper layer of the shell 15, the filling of the upper chamber 15, the first layer of the Central chamber 15, the filling of the Central chamber 10, the second layer of the Central chamber 15, the filling of the lower chamber 15, the bottom layer of the shell 15, or top layer of the shell 20, the filling of the upper chamber 10, the first layer of the Central chamber 10, the filling of the Central chamber 20, the second layer of the Central chamber 10, the filling of the lower chamber 10, the lower layer 20, or the top layer of the shell 10, the filling of the Central the camera 15, the second layer of the Central chamber 10, the filling of the lower chamber 20, the bottom layer of the shell 20, or the top layer of the shell 10, the filling of the upper chamber 20, the first layer of the Central chamber 10, the filling of the Central chamber 20, the second layer of the Central chamber 10, the filling of the lower chamber 20, the bottom layer of the shell 10, or top layer of the shell 12, the filling of the upper chamber 15, the first layer of the Central chamber 8, the filling of the Central chamber 20, the second layer of the Central chamber 8, the filling of the lower chamber 25, the bottom layer of the shell 12.

In the dough with filling, izgotovlena by the claimed method, the two layers of the septum and (or) the Central chamber equipped with perforations in the form of holes of circular shape with a diameter of 0.3 to 3 mm, the number of which is in the range from 1 to 12 depending the spine of the thickness of these layers, these holes are end-to-end or single and are located on the surface area of the wall layers and (or) the Central chamber uniformly, and after a single execution of the order of the holes is made symmetrical order of their arrangement in the first layer.

For filling all cameras use the same raw materials - meat, fish, mushroom beef or combo, or the last place only in one cell, while others fill raw materials such as mashed potatoes and (or) vegetable mix of different content.

Part of the numerous types of food products that fall within the scope of the practical use of the inventive technology includes the vast majority of today known modifications of ravioli and similar design foods, such as dumplings, barracks, condomi, dumplings, dumplings, Hinkley, ravioli, dumplings, pakora and other Listed products produced pelmeny and similar machines and manually worked the rules, including using a pre substituted and seasoned dough and fillings made from fish meat, mushroom, vegetable, other, or the combined stuffing. By forming the body of each article ends with a main stage production chains is key to the production of such semi-finished products, in addition to the listed ingredients, using water, salt, oil, additives, dressings and spices, and in the process of manufacturing products used grinding, crushing, mixing, pressing, ekstragirovanie, molding, freezing and packaging.

The essence of the proposed invention is illustrated in the drawing, in which figure 1 shows a section of double dough with filling, equipped with double-layer partition, figure 2 - section three products, also with a two-layer wall, the first layer which is made concave, and the second layer is convex down, and figure 3 shows a top view of the same product in the plane of the walls or edges with one of the variants of the arrangement of the holes of the perforation system wall layers and / or layers of the Central chamber.

In the composition of the described products in accordance with figure 1, 2, 3 comprises a body (1) products, the top and bottom layers of the peripheral shell (2), upper (3) camera, perforation (4), partition (5), consisting of the first and second layer, the bottom (6) Luggage, Central (7) camera and edge (8).

During the manufacture of such products using machines produce a first test strip, and then creates all the internal and external environment of semi-finished products. In this form the inner two-layer wall (5) or Central (7) camera, Ostriv the controls by bending the first layer of the septum bulges up, and the second bump down. At this stage, the Central cavity (7) of the chamber is filled with one or another kind of filling. Next, a continuous two-ply partition wall (5)or Central (7) Luggage stuffed'm entwined in other portions of the filling and placed inside the body (1) products with the formation of the upper (3) and bottom (6) of the chambers to fill with toppings or fillings. Peripheries of the upper and lower layers of the peripheral shell (2) body (1) products incorporate at this stage with edge areas of the first and second wall layers (5) or Central (7) chambers, forming a single layer edges (8) of the product. As an additional option in the production of both types of products is used, the perforation of the first and second wall layers (5)and the Central shell (7) of the camera by placing them in holes of circular shape with a diameter of from 0.3 to 3 mm, While the holes are in the wall (5) as a cross-cutting and single-layered. It is established that the perforation provides the best conditions of cooking products in the process of their preparation before eating. In addition, the single layer of perforation of the first layer is symmetrical to the second layer of the partition (5) provides greater stiffness and strength of body products, and thus its optimal architecture. The number of holes is selected according to the experimental data in the range from 1 is about 12, and the order provided for the maximum number of - 9 in the first layer (shaded background) and 12 in the second layer (highlighted in light background) partition (5), shown in figure 3. As can be seen from the drawing, the holes are arranged in a single layer symmetrically their order in the other layer. The claimed technology also enables the company to expand the range of tactile and gustatory characteristics of the pastry with the filling by combining intended for production last from high quality raw materials. Special effect in the market culinary delicacies provides the principle of multi-layer products and individual items of their body (1). In this case, this principle is provided by four test layers, including 2 - in peripheral shell (2) and 2 in the partition wall (5) or in the inner layers of the Central (5) camera. It is considered important and the variety of choice of fillings, combined in each individual product. In this case, the presence in the body (1) products 2...3 cameras allows variation of a whole complex of different raw material compositions, thus providing the best conditions for the production of semi-finished products of the highest quality varieties. Experimental verification of the proposed method in the laboratory and in the field showed that the content of structural elements by mass for double chamber is of steli should take one of the five options table %:

Options
12345
1. The top layer of the shell1520151010
2. Filling the upper chamber2015252530
3. The first layer partitions151010810
4. The second layer partitions1510101010
5. Filling the bottom of the camera2025253530
. The bottom layer of the shell1520151210

The same in relation to the mass of structural elements, which should be selected for three products in one of the five options table, %:

Options
12345
1. The top layer of the shell1520101012
2. Filling the upper chamber1510152015
3. The first layer of the Central chamber151010108
4. Filling the Central chamber10 20152020
5. The second layer of the Central chamber151010108
6. Filling the bottom of the camera1510202025
7. The bottom layer of the shell1520201012

By experienced tasting results the manufacture of the described two - and three products established that achieve extremum of taste sensations on the tongue and in the mouth of a man at the very moment raskusyvaniya multilayer element of the semi-finished product, as well as in moments of "breaking" the teeth of the walls of the chambers and partitions, followed by chewing and by connecting previously disparate ingredients WA km in a single unit. This is due, apparently, restructuring, synectics and increased recoil taste buds tactile system of perception of food that provokes the maximization of taste sensations. And listed the above design features and the interval for performing tricks, proven research and provide direct access to the implementation of the best taste sensations when using the claimed products in food. The versatility of the technology of their production is confirmed by the versatility provided the techniques and design detailing and scale of their applications, and the efficiency is greater freedom of choice of the mass of the test in comparison with a lot of toppings and variety in the choice of the weight and size of each structural element of the product.

1. The method of manufacture of pastry with filling, providing mixing and layout of the test in the form of tapes with the formation of the test partition placed within the body of each product, and with the formation of a closed test shell with the same partition separating the inner space of the body of the product on the upper and lower chambers to fill with filling, characterized in that each product is given a layered form in his compositions include four test layer, namely the upper and lower layers of the shell and the first and second layers of the septum, and the content of structural elements by mass, accepted, %: upper layer of the shell 15 filling the upper chamber 20, the first layer of the partition 15, the second layer of the partition 15, the filling of the lower chamber 20, the bottom layer of the shell 15 or top closeblock 20, filling the upper chamber 15, the first layer of the partition 10, the second layer of the partition 10, the filling of the lower chamber 25, the bottom layer of the shell 20, or the top layer of the shell 15, the filling of the upper chamber 25, the first layer of the partition 10, the second layer of the partition 10, the filling of the lower chamber 25, the bottom layer of the shell 15, or top layer of the shell 10, the filling of the upper chamber 25, the first layer of the partition 8, the second layer of the partition 10, the filling of the lower chamber 35, the bottom layer of the shell 12, or the top layer of the shell 10, the filling of the upper chamber 30, the first layer the partition 10, the second layer of the partition 10, the filling of the lower chamber 30, the bottom layer of the shell 10.

2. The method according to claim 1, characterized in that it further provides for the formation of the Central chamber so that the internal space of the body products emit filled stuffing upper, Central and lower chambers, and the shape of the Central chamber to accept such form of the entire product, for which the first layer partitions perform curved upwards, and the second layer is convex downward with a curvature formed at this wall repeating the curvature of the respective layers of the shell, and the content of structural elements of the product by mass take, %: upper layer of the shell 15, the filling of the upper chamber 15, the first layer of the Central chamber 15, the filling of the Central chamber 10, the second layer of the Central chamber 15, the beginning is and the lower chamber 15, the bottom layer of the shell 15 or the upper layer of the shell 20, the filling of the upper chamber 10, the first layer of the Central chamber 10, the filling of the Central chamber 20, the second layer of the Central chamber 10, the filling of the lower chamber 10, the lower layer 20, or the top layer of the shell 10, the filling of the upper chamber 15, the first layer of the Central chamber 10, filling the Central chamber 15, the second layer of the Central chamber 10, the filling of the lower chamber 20, the bottom layer of the shell 20, or the top layer of the shell 10, the filling of the upper chamber 20, the first layer of the Central chamber 10, the filling of the Central chamber 20, the second layer of the Central chamber 10, the filling of the lower chamber 20, the bottom layer of the shell 10, or top layer of the shell 12, the filling of the upper chamber 15, the first layer of the Central chamber 8, the filling of the Central chamber 20, the second layer of the Central chamber 8, the filling of the lower chamber 25, the bottom layer of the shell 12.

3. The dough with the filling, made by the method according to claim 1 or 2, characterized in that the two layers of the septum and/or the Central camera equipped with a perforation in the form of holes of circular shape with a diameter of 0.3-3 mm, the number of which is in the range from 1 to 12 depending on the thickness of these layers, such openings are performed end-to-end or single and are located on the surface area of the wall layers and/or the Central chamber uniformly, and after a single execution of p is the row location of the holes is made symmetrical order of their arrangement in the first layer.

4. The product according to claim 3, characterized in that for the filling of all cameras use the same raw materials - meat, fish, mushroom beef or combo, or the last place only in one cell, while others fill raw materials such as mashed potatoes and/or vegetable mix of different content.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles. Greens are cut and frozen. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes green peas, greens and pumpkin seeds extraction cake with sour cream, tomato paste and the remaining salt. The round rissoles and produced mixture are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. French beans and greens are cut and frozen. Brined cucumbers are cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, French beans, greens and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. Round rissoles, the produced mixture and bone broth are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Green beans and greens are cut and frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes green beans, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. French beans and greens are cut and frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes French beans, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce round rissoles. Sugar peas and greens are cut and frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes sugar peas, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince; the mince is moulded. Then the mince is mealed in wheat crumbs and fried in melted butter to produce round rissoles. Asparagus and greens are cut and frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes asparagus, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Greens are cut and frozen. Fresh green peas are frozen. The pickled cucumbers are cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, green peas, pickled cucumbers, greens and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt and black hot pepper and laurel leaf. Round rissoles, the produced mixture and bone broth are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Fresh white cabbages are chopped and frozen. Bulb onions are cut and sauteed in melted fat. Bulb onions are minced. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one performs bulb onions and pumpkin seeds extraction cake mixing with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf. One produces a sauce. The round rissoles, cabbages and sauce are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Fresh white cabbages are chopped and frozen. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Brined cucumbers are minced. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs mixing carrots, parsley roots, bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt and black hot pepper, allspice, cinnamon, nutmeg and laurel leaf. One produces a sauce. The round rissoles, cabbages and sauce are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Fresh white cabbages are chopped and frozen. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Brined cucumbers are minced. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs mixing carrots, parsley roots, bulb onions, brined cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt and black hot pepper, allspice, cinnamon, nutmeg and laurel leaf. One produces a sauce. The round rissoles, cabbages and sauce are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method involves syrup preparation from water, sugar and molasses, the syrup mixing with a flour mixture, melange, soda and carbon-ammonium salt, the mixture kneading to produce dough, dough moulding, baking and glazing to produce the target product; the flour mixture is represented by a mixture of wheat flour and yacon flour taken at a weight ratio of nearly 8:1; the yacon flour is prepared by way of hop extraction with liquid nitrogen with corresponding miscella separation, yacon preparation, cutting, drying in the microwave field till residual humidity is about 20% at microwave field power providing for warming of yacon inside the bits to a temperature of 80 - 90C during at least an hour, additional drying by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous yacon freezing and cryo-milling in the medium of released nitrogen.

EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured chicory flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. The produced gummy gingerbreads have increased volume combined with uniform porosity preservation.

EFFECT: method allows to increase the target product volume combined with its uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured yacon flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. The produced gummy gingerbreads have increased volume combined with uniform porosity preservation.

EFFECT: method allows to increase the target product volume combined with its uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: cooked dough is prepared. For mixture scalding one uses wheat flour and flavoured dandelion roots flour. Gingerbreads are moulded, baked and glazed.

EFFECT: method ensures the product volume increase combined with its uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol-sunflower flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of rye flour) 355-365 g of wheat dietary offal, 99-101 g of a bakery mixture for preparation of rye products (consisting of swelling rye, wheat and fried malt flour, wheat gluten, rye brew and a malt extract), 340-345 g of a food fibbers mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of salt, 9-11 g of lecithin, 1-1.2 g of food soda, 1-1.2 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

8 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of the flour mixture containing 45-55 g of medium rye flour and 45-55 g of wheat flour), 455-465 g of wheat dietary offal, 340-345 g of food fibres mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source for bakery products, 20-22 g of a bakery improver including enzymes, an emulsifier, wheat gluten, fried wheat malt flour, 14.8-15 g of food salt, 9-11 g of lecithin, 0.8-1 g of culinary soda, 0.8-1 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

8 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of wheat flour) 340-345 g of dietary wheat offal, a food fibres mixture including arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of food salt, 9-11 g of liquid soya lecithin, 4-6 g of a bread improver with components of malt, enzymes and glucose, 0.8-1 g of food soda and 0.8-1 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

9 cl, 1 ex

FIELD: food industry.

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

EFFECT: invention allows to simplify the design.

Up!