Apparatus for manufacture of dough goods with filling

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The apparatus for production of dough goods with filling contains units for preparation and movement of dough ribbons and filling portions and stamping drums with sliders and moulding cells equipped with piston mechanisms and ring lugs; additionally, the apparatus is equipped with a pneumatic system consisting of a compressor, a regulator of pressure and air flow, an ejection chamber, a manometer and a vacuummeter. Additionally, each moulding cell is equipped with a removable air-distribution diaphragm with round shape perforations with a diameter equal to 0.2 - 1.2 mm; the perforations number is assumed within the range of 3 - 9; the perforations are positioned symmetrical to the axial line of a moulding cell.

EFFECT: invention allows to enhance the apparatus operation effectiveness by way of usage of techniques duplicating the production process in the apparatus.

2 dwg

 

The invention relates to food industry, and in particular to systems for the manufacture of semi-finished products made of dough with filling and similar in purpose, content and technologies for the production of culinary products.

A device for the manufacture of semi-finished products made of dough stuffed with the patent RU 2272410 C1, AS 9/06 / Makarov A.P., Shamayev A.N., 27.03.2006 containing nodes for the preparation and movement of test strips and portions of the stuffing and stamping drums with forming cells having a shape corresponding to the shape of the obtained semi-finished products.

However, the use of such devices is limited, as the required accuracy and the strength of the joining edges of the semi-finished products in full is not provided, the operation of the device is accompanied by jam finished semi-finished products and the accumulation of excess waste.

Known methods of cooking dumplings in patent RU 2375875 C1, 21D 13/00, 23L 1/317, AS 9/06 / Gavrilov, A., kupriy A.N., 20.12.2009, ensuring the production of multiple products, is filled with a stuffing of different composition using stamps drums forming cells, komkoobrazuyuschih nodes and other elements.

Known methods differ, however, overly complex design that can be used for nodes and elements, and is imovane three or more chamber products that are technologically and economically not acceptable for use.

A device for cooking pastry with a filling of a utility model certificate EN 39448 U1, AS 9/06, AS 11/00 / kupriy A.N. and others, 10.08.2004 containing nodes for the preparation and movement of test strips and filling, press reels with floaters, and forming cells, equipped with reciprocating mechanisms and annular projections.

This device allows you to produce dough with filling in a wide range, however, is not simple and reliable design and a variety of technological methods.

The task of the invention is to increase the efficiency of the device by using a duplicate of the production process technological methods.

This technical result is achieved in that the device for the production of dough with a filling that contains the nodes for the preparation and movement of test strips and portions of the stuffing and stamping drums with floaters, and forming cells, equipped with reciprocating mechanisms and annular projections, further provided with a pneumatic system consisting of a compressor, a pressure regulator and flow ejection chamber, the discharge and suction ducts, pressure gauge and vacuum gauge, and each forming a cell equipped with replaceable air-distributing the aperture with perforations circular shape with a diameter of 0.2 to 1.2 mm, the number of which is in the range from 3 to 9, have a symmetrical centerline of each molding cell.

The scheme of the described apparatus is shown in figure 1, and figure 2 shows a General view of the air diaphragm.

The composition of the claimed apparatus includes forming cell (1), piston mechanisms (2), sliders (3), the Central node (4) each of the forming drum (5), the shaft (6), finished product (7), a compressor (8), the suction duct (9), gauge (10), a pressure regulator and flow (11) of the air ejection chamber (12), pressure gauge (13), the discharge duct (14), the air aperture (15) with perforations (16) round shape. All of these nodes, elements, and details of the device are made of metal and are known to, individually made, model, or mass-produced products, except discharge and suction ducts (9) and (14)made from plastic or metal.

Does the claimed apparatus using two technological regimes or in their combination. In each mode test tape (T) and the portions are filling (N) are fed into the space between the rotating towards each other forming drums (5), the Central nodes which use the sliders (3) result in the movement of the piston mechanisms (2)providing poocharoen the e formation of the finished product (7) in the moulding cells (1), including connection and sealing their edges. In the second process mode is in effect a pneumatic system consisting of a compressor (8), pressure regulator and flow (11) of the air ejection chamber (12), the discharge and suction ducts (14) and (9), pressure gauge (13), gauge (10) and a removable air diaphragm (15) with perforations (16) round shape. However, due to aerodynamic function of the ejector Elevator-type ejection chamber (12), the discharge duct (14) provides optimal conditions for rapid displacement of the finished product (7) of the current at this point forming cells (1) during the operation, the Completion of the manufacturing and production of finished products. And the suction duct (9) provides optimal conditions for rapid molding of the finished product (7) in other current at this point forming cell (1) during the operation, "the Beginning and the continuing education of the finished product" (7). A special role in the distribution of air flow in the operating mode in the forming cell (1) in the direction of movement of the piston mechanism (2), i.e. in the forward and reverse direction, plays a replaceable air aperture (15), placed at the entrance to each hole forming cell (1) from the side of the slide (3). The results of laboratory and production is rodstvennykh test the optimal interval for replacement air diaphragm (15) when selecting the number of perforations (16) round shape for different variants molding of finished products (7) according to their structure and composition is a numeric range from 3 to 9 when the diameter of the perforations (16) from 0.2 to 1.2 mm, have thus symmetrically to the centerline of each molding cell (1).

Apparatus for the production of dough with a filling that contains the nodes for the preparation and movement of test strips and portions of the stuffing and stamping drums with floaters, and forming cells, equipped with reciprocating mechanisms and annular projections, characterized in that the apparatus is additionally equipped with a pneumatic system consisting of a compressor, a pressure regulator and flow ejection chamber, the discharge and suction ducts, pressure gauge and vacuum gauge, and each forming a cell equipped with replaceable air aperture with perforations circular shape with a diameter of 0.2 to 1.2 mm, the number of which is in the range from 3 to 9, have a symmetrical centerline forming a cell.



 

Same patents:

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

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.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages dough kneading, preparation of mince for pelmeni by way of stirring milled meat raw material, a vegetal component, fresh bulb onions, culinary food salt, spices, kitchen herbs and water. The pelmeni are moulded, frozen, tumbled and packed. The vegetal component is represented by polished millet preliminarily sieved on a perforated sieve, washed, boiled, cooked and milled. According to the other version the vegetal component is represented by pearl barley.

EFFECT: invention allows to enhance biological value and organoleptic indices of the ready product quality.

2 cl, 2 dwg, 3 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The device for production of an extruded food product with fillings involves a tubular structure with a curved elbow which tubular structure passes through the extruder matrix draw dies. The filling supply tubular structure is designed as composed of an external and an internal pipes coaxially installed including portions of conical extensions and cylindrical tail pieces of the pipes. The cylindrical tail portion of the internal pipe is rigidly fixed; the spherical radome incompletely overlaps the clear opening of the portion; the cylindrical tail portion of the internal pipe is designed to be 5-10% longer than the cylindrical tail portion of the external pipe; the clear opening area of the minimum clearance between the cylindrical tail portion of the internal pipe and the spherical radome is no more than the cross section area of the clear opening of the internal pipe before entry into the conical extension input.

EFFECT: invention allows to enhance quality of the products moulding due to various lengths of the cylindrical tail portions of the fillings application channels and improve the ready products quality due to exclusion of penetration of moisture from the filling into the product body.

1 dwg

FIELD: food industry.

SUBSTANCE: line contains bins for mince 2 and for dough 3 (mounted on a frame 1), mince and dough feed mechanisms 4, 5 respectively with a drive 6. Mince and dough are delivered into the mixing-and-displacement chamber with a central hole 7 and an annular slot 8 fixed at a clearance relative to the support drum 10 (smooth and having flanges 9) and the rotor stamp 12 with a cutting surface 11 and cells 13 for foods communicating with the compressor 17 by means of radial canals 14 inside the rotor stamp 12, the shaft cavity 15 and the pipeline 16. The rotor stamp 12 has a stamping surface able to interact with the core 18 of the foods separation mechanism. The separation mechanism is designed in the form of a core 18 cantilever fitted in the resilient element 19 mounted in a loop 20 on a post 21 attached to the frame 1 with a position regulator 22 so that to be capable of axial movement.

EFFECT: invention allows to reduce labour intensity of the bakery foods manufacture due to elimination of stamped foods sticking.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages kneading dough based on cereal crops flour, preparation of a filler and moulding dough pieces containing the filler. Then one proceeds with cooling the pieces, glasing them by way of application of a protective layer of melted edible fat on the pelmeni surface; the fat has a melting temperature higher than 30C; then one ensures a possibility for protective edible fat excesses to flow off the pelmeni. The pelmeni are frozen and packaged into containers.

EFFECT: invention ensures improved preservation of pelmeni.

3 cl

FIELD: food industry.

SUBSTANCE: line contains bins for stuffing and dough, stuffing and dough feed mechanisms, a rotor stamp for formation of products connected to the drive via a transmission, a nozzle connected to the compressor via a tube duct, the compressor valve, a control unit and an actuating mechanism. The rotor stamp is sinusoidal-shaped; its shaft is designed to be hollow with the tube duct coaxially inserted into the shaft cavity; on the tube duct generatrix a hole is arranged; over the hole, within the rotor cells containment zone a drum with radial grooves is installed. The stamp cells grooves are designed so that to enable blowing air injected by the compressor through the tube duct on the rotor stamp surface and the bakery foods; the compressor valve is connected to the control unit output via the actuating mechanism with sensors registering the rotor stamp rotation frequency and the products position connected to the control unit input.

EFFECT: invention proposed allows to increase end products quality.

2 dwg

FIELD: food industry.

SUBSTANCE: invention refers to equipment for manufacture of dough products with filling and can be used in dumplings machines. Overcharger of dough containing a drive, a tank for dough where delivery mechanism is placed, comprising at least a pair of rotating elements for overcharging the dough, kinematically connected with the drive through shafts placed in the corresponding holes in the bunker wall. In each of these holes having a diametre knowingly larger than the diametre of the corresponding shaft there is a lowering for a collar of pressed in that hole of the first sleeve made of metal inside which there is the second sleeve to the corresponding shaft, pressed adjacent to its collar to the collar of the first sleeve made of elastic synthetic material, at that the total thickness of the first and the second sleeves is not less than the difference between the diametre of this hole in the bunker wall and the diametre of the corresponding shaft. The total thickness of these sleeves collars is not less than the depth of lowering in the hole in the bunker wall which is equipped with an internal sealing plate for covering these lowerings in the holes for the shafts. When operated at the overcharger, the sleeves with collars and the lining, made of different materials, provide sealing-in of the hole in the bunker wall.

EFFECT: invention enables to improve functional quality.

5 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in semi-cooked items production which contain filling and dough cover. The food product production method from dough cover with filling includes following: the filling supplying device which contains farce supply channel and stuffing pump, which contains electric motor and rotor pump, stuffing supplier connecting the last with pipeline. The stuffing supplier test sheets supply filling when production method provides alternate mass or volumetric filling consumption or alternate speed of the mentioned supply. The distinctive features which are mentioned in dependent points assist the achievement of the technical effect.

EFFECT: invention allows stable mass filling consumption when changing its density in aggregate with high filling supply speed, and it also simplifies adjustment of the device.

5 cl, 1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to equipment for production of meat dumplings. Machine has a bin 1, dough-mixing mechanism 3-6, rolling press 8, 9, forming drums 12, 13 with forming cells, pipes 14 for feeding of mince between dough tapes 10, 11. Pipes are made out of elastic material and passed through interrupter. Interrupter contains a shaft with grooves for pipes. There are rollers mounted in the grooves for periodical pressing of the feeding pipes. During synchronised rotation of the drums and the shaft the pinch rollers periodically press pipes 14. At the same time impulse injection of a mince batch occurs between tapes 10 and 11 when the cells are open and mince flow is stopped when the cells are closed.

EFFECT: invention enables to increase productivity as well as improve product quality.

4 cl, 3 dwg

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

Up!