Manufacture of dough goods with filling

FIELD: food industry.

SUBSTANCE: according to the goods manufacture method, one performs supplying of a filling and two preliminarily rolled out dough ribbons into the goods moulding zone and proceeds with goods moulding with drums simultaneous rotating towards one another; halves of moulding cells are positioned in an inversed manner on the drums surfaces. The moulded goods are pushed out from the cells. The method specificity is as follows: the filling is moulded in the form of a ribbon with thickness 5-30 mm less than each dough ribbon width; the filling ribbon and dough ribbons are continuously and simultaneously supplied to the moulding place; supplying is performed so that the dough ribbons and the filling adjoin one another before moulding. In the process of moulding, the dough ribbons and filling parts, formed on the drums surfaces outside the moulding cells, are pushed out into the following goods being moulded. The dough ribbons are moistened with the filling being pushed out at the ribbons bonding spots.

EFFECT: invention usage allows to enhance the quality of goods produced.

2 dwg

 

The method relates to the food industry, in particular to the manufacture of semi-finished products made of dough with the filling (meat dumplings, dumplings and other products). The invention is intended for use in the meat industry and public catering enterprises.

The simplest way of making pastry filled with moulding manually is a known method in which the matrix press mechanism placed a pre-rolled sheet, on which the dispenser is applied a number of portions of the filling, and then the filling is put the second cake. Punches, bound up with the matrix, glue the cake and cut off at the specified path, the semi-finished products. This method has relatively low productivity due to the idle strokes of the punch, a large percentage of the waste from the test cakes, remaining between punches and a small filling filling products.

It is known device, which determines the method of manufacture of pastry with filling, and operation of the device is characterized by the fact that the first one hopper load the dough, and another bunker download the filling. When enabled, drives, motion is transmitted cinecam and rolls. During the rotation of the augers and rolls the dough and the filling pipes served in the forming head, where the test cylindrical shell with filling. Next, the shell on the Inka served in the contact zone of the drums, when the rotation towards each other dough with filling is divided into the finished product in the molding cell. In the case of Hicks ravioli with ejectors eject the finished product from cells drums (EN 2042328, 27.08.1995).

There are three different versions of the method of making a food product from a test membrane and a variety of fillings, the first of which is located in close proximity to each other and rotating towards the forming drums, at least one of which includes the cells of the mechanism of unrolling serves two last sheet in the form of tapes so that they covered the part of the cell, whereas in the zone of formation and excretion of the product, located near the closest approach of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells located in this area, in the direction of the specified location from parcipitate serves stuffing, while it served at once in the form of at least two separate various components in the direction of one cell or independently in at least two separate various components in the direction of one, several or all cells arranged in a row along the axis of the drum, which supply carried out respectively from groups located close to each other holes parcipitate or from one or more of the GRU is p such holes, located above one, several or all cells of the row, while the various components to parcipitate down through various channels and to produce such components have at least two unrelated holes, and near the specified location through cell and the adjacent region of the working surface of the drum to provide separation in the product of various portions of the filling - guaranteed cross-filling of product filling, the final shaping of the outer surface of the product and via remote from each other by less than twice the thickness of the above-mentioned leaves opposite of compressing parts of the working surfaces of the drums mentioned region, the cast of the edges of the fragments mentioned sheets to each other by squeezing the excess filling and the formation of a closed test of the shell, and the edges along the perimeter of the product, allowing traces of filling space casts, whereas by surrounding cells Peredovaya parts of the working surfaces of the drums located at a minimum distance from each other, allocate a separate product by dividing by squeezing kalenich tapes with the formation of fragments that make up the shell. In this way the place casts of fragments comprising a membrane on which the Roma product perform at least one hole-slit, penetrating into the internal cavity of the product, which provide different destruction of the working surfaces of the drum near its compressing parts, despite the fact that the maximum such removal provide superior two thicknesses of the above-mentioned fragments, resulting in an incomplete impression of the fragments.

In the second embodiment, a method of making a food product from a test membrane and a variety of fillings is the fact that located in close proximity to each other and rotating towards the forming drums, at least one of which includes the cells of the mechanism of unrolling serves two last sheet in the form of tapes so that they covered the part of the cell, whereas in the zone of formation and excretion of the product, located near the closest approach of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells located in this area, in the direction of the specified location from parcipitate serves stuffing, while it serves at once as two different components in the direction of one cell or independently in two different components in the direction of one, several or all cells arranged in a row along the axis of the drum, thus provide separation of the various components of the est with a partition of a closed surface so which one of the components is concluded in the internal cavity of such partition, while the second is outside this cavity, which provide an environment hole parcipitate, which serves the first component, the hole, which serves partition material, and location in the immediate vicinity of the openings referred to the last hole, which serves the second component, the very same supply carried out respectively from groups located close to each other holes parcipitate or from one or more groups such holes located above one, several or all cells of the row while the various components and material test partitions to parcipitate down through various channels, and near the specified location through cell and the adjacent region of the working surface of the drum to provide separation in the product of various portions of the filling and partitions - they are guaranteed pruning, the final shaping of the outer surface of the product and via remote from each other by less than twice the thickness of the above-mentioned leaves opposite of compressing parts of the working surfaces of the drums mentioned region the cast edges of the fragments mentioned sheets and walls interconnected by squeezing excess start is key and with the formation of a closed test wrapper and edges along the perimeter of the product, allowing traces of filling space casts of fragments that make up the shell, and in two places - the last bulkhead, while by surrounding cells Pereladova parts of the working surfaces of the drums located at a minimum distance from each other, allocate a separate product by dividing by squeezing kalenich tapes with the formation of fragments that make up the shell. In this embodiment of the method outside the walls in the place casts of fragments comprising a shell on the edge of the product - perform at least one hole-slit, penetrating into the internal cavity of the product, which provide different destruction of the working surfaces of the drum near its compressing parts, despite the fact that the maximum such removal provide superior two thicknesses of the above-mentioned fragments, resulting in an incomplete impression of the fragments.

In the third embodiment of the method of making a food product from a test membrane and a variety of fillings, located in close proximity to each other and rotating towards the forming drums, at least one of which includes the cells of the mechanism for rolling dough, served more than two sheets of the latter, the outer of which serve for the formation of fragments, is leaving the shell, and the inner for the formation of one or more test partitions, and such filing is carried out in the form of tapes with the formation of a gap between them, sufficient to accommodate the various channels of parcipitate with outlet holes so that all the tapes covered part of the cells, whereas in the zone of formation and excretion of the product, located near the closest approach of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells located in this area, in the direction of the specified location from parcipitate serves stuffing, while it served at once in the form of at least two separate various components in the direction of the cell or independently in at least two separate various components in the direction of one, several or all cells arranged in a row along the axis of the drum, which supply carried out respectively from a group located in between the ribbons holes parcipitate or from one or more groups such holes located above one, several or all cells of the row, while the various components to parcipitate down through various channels, and near the specified location through cell and the adjacent region of the working surface of the drum to provide separation in the product razlichnihmi fillings guaranteed cross-filling of product filling, the final shaping of the outer surface of the product and via remote from each other less than three times the thickness of the above-mentioned sheets of the opposed parts of the working surfaces of the drums mentioned region, the cast of the edges of the fragments mentioned sheets to each other by squeezing the excess filling and with the formation of a closed test wrapper and edges along the perimeter of the product - allowing traces of filling space casts, and by surrounding cells Pereladova parts of the working surfaces of the drums located at a minimum distance from each other, allocate a separate product by dividing by squeezing kalenich tapes with the formation of fragments that make up the shell. In this embodiment of the method in the place casts of fragments comprising a shell and partitions, on the edge of the product to perform at least one hole-slit, penetrating into the internal cavity of the product, which provide different destruction of the working surfaces of the drum near its compressing parts, despite the fact that the maximum such removal provide superior three thicknesses of the above-mentioned fragments, resulting in an incomplete impression of the fragments partitions (EN 2375875 C1, 20.12.2009). Data var is the preferable method is relatively complex, require to perform many operations.

A known method of manufacture of pastry with fillings that include moving two pre-rolled test strips in the area of stamping and filing dosed portions of the filling, combined with the molding of the test tape test shells, with the first link worked in the area of the punching test tape on the areas corresponding to the side seam sealing each test membrane, and further educated in this way semi-enclosed space between the test strips predetermined portions of the filling, simultaneously shaping of the two test tapes internal cavity of the test membranes, and the completion exerted final sealing and stamping products (EN 2262332 C2, 20.10.2005). In this way the test tape obtained by rolling. To avoid getting the filling in place gluing use dispenser filling. The use of dosing and dosing filling reduces the occupancy of the product filling, because the molding device each time the dispenser is switched off, stop filing toppings, carry out adhesion test tape and then include the dispenser and the device. Moreover, if you do not stop the dispenser, the filling falls into place gluing the test tape. Disadvantages Dunn is the first way is the use of such a dispenser filling, which does not allow you to complete a test shell products with optimal weight parts, because the flow of the filling should be stopped before the final gluing of the test shell. The method requires the use of less reliable dispenser complex structures, which must be subjected to frequent cleaning, including disassembly and Assembly. The known method does not solve the problem of calculation of the ratio of the filling and dough in the manufacture of products. The more the product of the filling, the better its taste, however, there is an optimal ratio of the mass of filling and thickness of the test shell. At the same time test the membrane must be securely glued and not be destroyed by further heat treatment. This method does not prevent the filling between the test strips in their bonding and due to this quality product.

The technical result of the method presented in this description, is to increase productivity and quality of products.

The technical result obtained by the method of manufacture of pastry with filling, namely, that serves the filling product and two pre-rolled test tape in the area of moulding products, molded products synchronously rotating towards each other reels on the surfaces of which are mirrored halves of the moulding cells, and then the molded product is pushed out of the cells, and the filling is made in the form of a tape with a width of 5-30 mm less than the width of each of the test tape, then continuously and simultaneously moves the tape stuffing and test tape to place the moulding so that the test tape and stuffing before forming contact between them, while in the process of molding formed on the surface of the drums outside forming cells part of the test tape and stuffing displace in a later molded product and moisten superseded by filling a test tape in the places of their bonding.

The method is as follows. Rotating towards each other reels 1 and 2 (Fig.1, 2) two pre-rolled test tapes 3 and 4 are served in the area of the molding product. Simultaneously, through the nozzle 5 is extruded tape stuffing 6 zone moulding products, which are served between the test strips. Stuffing served between two contacting test strips 3 and 4. The test tape and the tape stuffing served in a zone forming simultaneously and continuously. Moreover, the tape stuffing 6 before inserting it between the test strips is formed into a nozzle 5 in the form of a continuous strip, the width B of which at 5-30 mm less than the width And each test strip (Fig.2).

The test tape and tape stuffing captured forming cells 7 each drum and Educaci removed simultaneously test tape and tape stuffing, located between cells 7 reels. The edges of the test tapes are closed and glued around the perimeter of each zamknutoi pair of cells 7 so that the filling is inside the test shell of each product separately.

The method has the minimum number of operations, significantly improves the performance of manufacturing products, simplifies the design of the device for the manufacture of products and provides the possibility of continuity of the technological process of manufacture. This significantly increases the quality of the products by providing opportunities dosing accuracy of filling.

The method of manufacture of pastry with filling, namely, that serves the filling product and two pre-rolled test tape in the area of moulding products, molded products synchronously rotating towards each other reels on the surfaces of which are mirrored half forming cells, and then the molded product is pushed out of the cells, characterized in that the filling is made in the form of a tape with a width of 5-30 mm less than the width of each of the test tape, then continuously and simultaneously moves the tape stuffing and test tape to place the moulding so that the test tape and stuffing before forming contact between them, in the forming process forming the I on the surface of the drums outside forming cells part of the test tape and stuffing displace in a later molded product and moisten superseded by filling a test tape in the places of their bonding.



 

Same patents:

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

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-processing industry.

SUBSTANCE: apparatus has filler chamber and dough chamber, said chamber being equipped with pistons having ejectors, and forming tip. Said chambers and pistons are made cylindrical. Cylinders are placed in stepped arrangement on single or parallel axes of symmetry. Dough chamber has greater volume than filler chamber. Filler chamber is furnished with branch pipe for communicating filler chamber cavity with tip cavity. Pistons of said chambers are provided with ejectors rigidly connected with pressure disk adapted to provide for simultaneous and synchronous movement of pistons in single direction. Ratio of dough chamber piston area to filler chamber piston area is 1.5-5.

EFFECT: simplified construction and wider range of technical facilities of similar designation.

2 cl, 1 dwg

FIELD: food-processing industry, in particular, preparing of dough products with meat, meat-and-vegetable, fish, curd, vegetable or fruit filler.

SUBSTANCE: method involves preparing dough and filler; forming dough; placing dough in package; exposing to thermal processing prior to usage. Before forming procedure, filler is dehydrated by 20-60% and after forming procedure it is dried by microwave radiation within temperature range of 20-120° to moisture content of 6-12%. Before exposing to microwave radiation, products may be steamed-through to temperature of at least 70°C inside product. Krill or shrimp may be added to fish filler.

EFFECT: reduced costs for transportation and storage and decreased time for thermal processing of products before usage.

2 cl, 4 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-10 g; after forming procedure, subjecting products to thermal processing in microwave field or in cooking vessel filled with water, or by steaming for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with butter and/or sauce; freezing and charging into pack made from thermally stable material. Pack must be of the kind to undergo heating of product immediately before eating thereof. After thermal processing, product is to be cooled with air. Before glazing procedure, product is moistened. Product may be cooled by means of water through dipping of product therein or spraying therewith. Meat based filler is used as filler. Pack may be equipped with packed spices and/or sauces. Before eating, product is to be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality, increased biological value, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

9 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-10 g; after forming procedure, subjecting products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with sauce and/or butter; freezing and charging into pack made from thermally stable material undergoing heating of product immediately before eating thereof. After thermal processing, product may be cooled with air. Before glazing procedure, product is moistened. Meat based filler is preferably used as filler. Package is preferably provided with packed spices and/or sauces. Before eating, product may be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

8 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-2.0 mm and its weight being within the range of 1-15 g; after forming procedure, subjecting products to thermal processing in microwave field or in cooking vessel filled with water or by steaming for 0.5-60 min until temperature in food product center is at least 72°C; cooling products; slightly drying; freezing and charging into pack made from thermally stable material undergoing flooding of product with hot water immediately before eating thereof. After thermal processing, product is cooled with air. After thermal processing, products may be cooled by dipping into or spraying with water. Meat based filler is preferably used as filler. Package may be provided with packed bouillon concentrate. Before eating, product is poured with boiling water, mixed with bouillon concentrate and left for 1-10 min for heating thereof to temperature of 50-70°C.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

7 cl, 6 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal crop flour with gluten content of at least 23%; preparing filler and forming product from dough with filler, with thickness of dough layer being 0.1-3.0 mm and its weight being within the range of 1-50 g; subjecting resultant products to thermal processing for 0.5-30 min until temperature in food product center is at least 71°C; cooling and packing product in hermetically sealed package; pasteurizing or sterilizing packed products. Before packaging procedure, product may be glazed with butter and/or sauce. After thermal processing, product is cooled with air or water by dipping therein or spraying therewith. Package may be provided with packed spices and/sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven, common oven or is poured with boiling water.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

10 cl, 6 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 72°C; cooling products; glazing with sauce and/or butter; charging into hermetically sealed package; pasteurizing or sterilizing packaged products; after thermal processing, cooling products with air. Before glazing procedure, products may be moistened. Meat based filler is preferably used as filler. Package is preferably provided with packaged spices. Immediately before eating, product may be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

9 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-2.0 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in microwave field or in cooking vessel filled with water or by steaming for 0.5-60 min until temperature in food product center is at least 72°C; cooling products; slightly drying; freezing and charging into hermetically sealed package, or into package filled with modified gaseous medium, or in vacuum package; pasteurizing or sterilizing packaged products. After thermal processing, product is cooled with air or with water by dipping of products into or spraying with water. Meat based filler is used as filler. Package may be provided with packaged bouillon concentrate and/or spices and/or sauces. Immediately before eating, product is poured with boiling water, mixed with bouillon concentrate and left for 1-10 min for heating thereof to temperature of 50-70°C.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

8 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 71°C; cooling and packaging products into hermetically sealed package; pasteurizing or sterilizing packaged products. Before packaging, products may be glazed with butter and/or sauce. After thermal processing, products are cooled with air or water by dipping into or spraying with water. Package may be provided with packaged spices and/or sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven or in common oven or may be poured with boiling water.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

10 cl, 9 ex

FIELD: food-processing industry, in particular, production of dough products with filler, preferably of meat pockets.

SUBSTANCE: method involves feeding filler portions so that feeding direction thereof coincide with direction of transportation of dough strips from which dough enclosures have to be formed. Apparatus has stamping drums and dough strip feeding units, said equipment being arranged in symmetry with respect to conventional path of feeding of filler portions.

EFFECT: improved quality of meat pockets owing to eliminating falling of filler onto dough portions defining sealing places during forming of packets.

22 cl, 3 dwg

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