Device for manufacture of dough goods with filling

FIELD: food industry.

SUBSTANCE: device for manufacturing filled dough goods with filling comprises a body, a folding mechanism and a goods receptacle appliance. The body is designed to be volumetric; in the lower rectangular-shaped base the front butt-end part of the body is designed to be positioned higher than the rear one with a partition inside the body parallel to the body upper part with a smooth slant with the butt-end parts so that to form windows in the front and the rear parts of the body. Groves are made on the inner lateral sides of the body at the partition level that are parallel to the body upper part and limited with the body butt-end wall in the front and with vertical projections - in the rear, the projections positioned at an equal distance on the inner lateral sides of the body rear window. The goods folding mechanism is designed in the form of a slider with projections on lateral sides, matching the inner grooves of the body, with a handle in the upper part and a rotary axle mounted in the front part with a clearance relative to the partition upper part. In the slider lower part, on top of the rotary axle, a tape is placed, one of its ends permanently fixed in the partition upper front part while the other end is attached to the upper part of the bar installed between the vertical projections so that to enable the tape tensioning when the slider is in the terminal front position. The goods receptacle appliance is designed in the form of a receptacle tray installed in the lower front butt-end part of the body.

EFFECT: invention enables enhancement of adhesion and density without ruptures of the folded product base and to ensure smoothness and softness of the goods with filling that are rolled in the course of folding which expands the device functional capabilities.

4 dwg

 

The invention relates to the field of machinery for food production, can be used in everyday life, small-scale production, catering for wrapping products with fillings of thinly rolled dough, pancakes, sandwiches of thin Armenian lavash, and also for wrapping dolma, stuffed cabbage using young grape leaves, cabbage leaf, beet leaves, young leaves, beans, and plantain, nettle.

The known method and device for the production of a food product, formed in a continuous strip and the conveyor belt is used for production. The device comprises a closed-loop tape having an external closed-loop tape formulates and internal closed-loop tape formulates located within the outer closed tape formulates, the Central part of the external closed-loop tape formulates and the Central part of the internal loop tape formulates connect. The device also includes input and output guides rollers to support a closed-loop tape to move, a lot of guide elements, a means of formulates located on the lateral sides of the external closed-loop tape formulates on the input side of the passage for the information of the sides of the exterior of a closed ribbon formulates. Seamless C is mknote conveyor belt place of a continuous strip of material of the outer layer of the product, and on top of it - a continuous strip of material filling. Move the tape supported input and output rollers. When moving tape, the Central part is lowered, and the sides are displaced towards each other to interact, resulting in the material of the filling turns into the material of the outer layer (Japan patent No. 2273998, publ. 20.04.2006, AS 9/06).

The disadvantage of this device is complex in structure, resulting in high cost.

The closest to the technical nature of the claimed invention is a device for wrapping the spring rolls containing the stepping conveyor, on which is hinged a few groups of horizontal rotary blades, the Cam mechanism to drive and a device for receiving wrapped pancakes. The input end of a conveyor equipped with three rotary doors, two of which are located symmetrically on each side of the conveyor, and the third perpendicular to them. In each group the rotary blades are sequentially arranged along the conveyor three perforated blades and one folding comb. The perforated blades are made with the fingers to give them a certain position, the drive includes a crank with a longitudinal groove for engagement with the finger during rotation of the blades (patent No. 247887, publ. 01.1.1969, AS 9/06).

The disadvantage of this device is the lack of grip and density wrap product, and sudden mechanical compression of the doors leads to rupture the surface of the manufactured product, which leads to a large number of nonconforming product.

The task of the claimed utility model is to increase the adhesion and density without breaks basics wrap product, as well as ensuring the smoothness and softness of prokachivanija products with fillings when screwing that extends the functionality of the device.

The problem is solved in that the device for the manufacture of pastry with filling includes a housing, a mechanism for wrapping, a device for receiving products. The body is made of volume, in the lower base of rectangular form, the front end part of the body is higher than the back, with a partition inside of it, parallel to the upper part of the body and with gradual slope at end parts with the formation of Windows in the front and rear housing parts. On the inner lateral sides of the body at the level of partitions are made grooves parallel to the upper housing and limited in the front end wall of the housing, and the rear vertical ledges, located at equal distance on the inner side of the article which the parties to the rear window of the housing. The mechanism for wrapping products are made in the form of a slider with tabs on the sides, second internal grooves of the housing, with the handle in its upper part and with a rotation shaft installed in its front part with a gap relative to the upper part of the septum. In the lower part of the slider over the rotating axis of the tape, one end of which is fixedly mounted in the upper front part of the septum, and the other end in the upper part of the strap that is installed between the vertical projections with the tape tension at the extreme forward position of the slider. Device for receiving items is made in the form of the output tray that is installed in the lower front end of the body.

The execution of the transfer mechanism in the form of a slider with tabs, second internal grooves of the housing, provides free and smooth without the effort of moving his body groove.

Due to the inner sides of the casing and a gap between the rotating axis and the partition is folded products and the formation of a product with filling a cylindrical shape with a neatly wrapped side parts, and the main part of zavertyvanija so that the filling stays inside it. Due to the fixed lower part of the tape and the translational movement of the upper part while moving the slider along the slots to the of Cusa in the extreme forward position is rolling product with filling up to the front of the case.

Move the slider to the extreme forward position due to the smooth slope of the front part of the septum varies the clearance between the rotating axis and the wall, thereby the driving of the product, filling his tight grip and pushing to the top surface of the septum. Due to the gradual prokachivanija product with filling inside of the tape as it passes through the upper part of the bulkhead stuffing is evenly distributed over the inner surface of the product is smooth seal without gaps framework, which provides waste-free production.

Vertical tabs on equal distance from each other, made on the inner sides of the rear hull Windows that provide the ability to install the bracket with a ribbon in the free opening between the edges than is provided by adjusting the slack of the tape, ensuring a certain amount of excavation that allows you to change the amount of filling.

Smooth prokachivanija product inside the tape gives the ability to use the device for other basics without breaking products in addition to test, for example cabbage, grape, plantain, beans, nettle, beet that extends the functionality of the device.

The invention is illustrated by drawings, where:

Figure 1 - General view of the condition the device is in the context of a perspective view.

Figure 2 - General view of the device in section in the position of the slider in the initial operating condition.

Figure 3.- General view of the device in section in the position of the slider on the surface of the partition.

Figure 4. - General view of the device in section in the position of the slider in its original state.

The device consists of a casing 1, a mechanism for wrapping articles 2, fit for the reception of products 3.

The body 1 is made in the bottom base of rectangular form, the front end part of the housing 1 is made above the rear Windows in the front 4 and rear part 5 of the housing. Inside the housing 1 has a partition wall 6 that is parallel to the upper housing 1 with a gradual slope at end parts.

On the inner lateral sides of the body at the level of the partitions 6 are grooves 7 that is parallel to the upper housing and limited in the front end wall of the housing 1 and the rear vertical ledges 8, located at equal distance on the inner sides of the rear window 5 of the housing 1.

In the front upper part of the partition wall 6 there is fixed bracket 9.

The mechanism for wrapping products 2 made in the form of the slider 10 with the lugs 11, the return grooves 7 of the housing 1, with the handle 12 in the upper part and the rotating axis 13 that is installed in the front part of the slider with a gap relative to perevozki 6.

The mechanism for wrapping products 2 contains the tape 14, fixedly mounted front end to the bracket 9 in the front top of the partition 6 and installed on top of the rotating axis 13 in the lower part of the slider 10 and the other end fixed to rod 15 inserted in the grooves between the vertical projections 8.

Strap 15 is made of a thickness equal to the distance at which there are vertical projections 8, which provides free insert it into the grooves between the vertical tabs.

A device for receiving articles 3 made in the form of the output tray that is installed in the lower front end of the body.

The device operates as follows.

In the initial position the strap 15 is inserted into one of the grooves between the vertical projections 8, the slider 10 is in its extreme forward position in which the tape 14 is taut.

Then, the slider 10 is given in the rearmost position until the lug 8, which is formed sagging of the tape 14 in the rear window 5. Prepared procurement of products (for example, from thinly rolled dough, pancake) is laid on top of the tape, and pressed manually into the rear window 5. The dimensions should be approximately the same, oval-elongated, when putting on the device along the length of a small portion should be for internal is the part of the device. Formed in the recess overlaps filling. With a smooth movement of the slider 10 in the front end position of the tape 14 pushes the product from the filling of a gradual slope partitions 6 up and forward on the upper part of the septum surface 6.

Due to the inner sides of the housing 1 and the clearance between the rotating axis 13 and the partition wall 6 is folded products with filling, and the main part of zavertyvanija so that the filling stays inside it. Due to the fixed lower part of the tape 14 and the translational motion of its upper part while moving the slider 10 along the slots 7 of the housing 1 at the front end position is rolling products with filling up to the front window 4, and then the finished product is placed in the tray device for receiving products 3.

By prokachivanija in the tape 14 is ready wrap the product with a filling is not deformed and retains symmetric cylindrical shape.

When the abstraction of the slider 10 in the rear position, the cycle is repeated the necessary number of times.

Due to the permutation of the strap 15 in the grooves formed between the vertical projections 8, provides slack in the tape regulating the size of the notches that allow you to change the amount of filling.

When a constant amount of filling in the product case 1 can be made without vertical projections by sasami 7 on the inner sides of the housing 1, limited in the front and rear ends of the walls of the casing 1 (not shown).

Filling for products can be as meat, vegetable and vegetable-meat and fruit.

For convenience in operation at the rear of the unit can be made pen, and for stable attachment of the housing to the work surface of the device can be equipped with suction cups, or other fastening.

After use, the device should be washed and dried, and it is again ready for use. The device does not require special conditions of storage, maintenance and lubrication, which ensures easy operation.

Device for the manufacture of pastry with the filling can also be used for wrapping sandwiches of thin Armenian lavash, different food products of thinly rolled dough with different fillings.

This device may also be used for wrapping dolma, stuffed cabbage. Source component for wrapping dolma, stuffed cabbage is possible to use young grape leaves, cabbage leaf, beet leaves, young leaves, beans, and plantain. The size of leaves should be approximately the same, oval-elongated, when putting on the device along the length of a small part should be on the inner sides of the device is TBA. If the size of leaves is small, it may be the combination to obtain the desired size. Grape leaves, beets, beans and plantain pre obducta boiling water to give it elasticity. And cabbage leaves, preferably young, also must first be parboiled, cut off from the root, cut in vysheukazannoe form. Filling for stuffed cabbage and dolma can be as meat, vegetable and vegetable-meat.

Device for the manufacture of pastry with filling for wrapping thinly rolled dough, pancakes, dolma, stuffed cabbage sandwiches can be made of the following materials, for example, by stamping from various food plastic materials: food aluminum, and stainless steel, special hard wood.

Device for the manufacture of pastry with filling, comprising a housing, a mechanism for wrapping, a device for receiving products, characterized in that the enclosure volume, the lower base of rectangular form, the front end part of the body is above the rear bulkhead inside, parallel to the upper part of the body and with gradual slope at end parts with the formation of Windows in the front and rear housing parts on the inner lateral sides of the body at the level of partitions are made p the PS, parallel to the upper housing and limited in the front end wall of the housing, and the rear vertical ledges, located at equal distance from each other on the inner sides of the rear window casing, and mechanism for wrapping products are made in the form of a slider with tabs on the lateral sides of the second recess of the housing, with the handle in its upper part and with a rotation shaft installed in its front part with a gap relative to the upper part of the septum, and the ribbon installed in the lower part of the slider over the rotating shaft, one end of which is fixedly mounted in the upper front part of the septum and at the other end in the upper part of the strap that is installed between the vertical projections with the tape tension at the extreme forward position of the slider, and a device for receiving items is made in the form of the output tray that is installed in the lower front end of the housing.



 

Same patents:

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

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-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!