Construction and composition of ravioli with filler portions of different content and versions of preparation

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry and can be used for production of food product. According to the invention mentioned semiproduct have dough casing which is different mostly not connected to each other chambers filled with different content filler. This way they are separated during producing, storage and cooking. EFFECT: invention group allows to expand semiproducts range with simultaneous expanding of taste range, bouquet and aftertaste as well as "biteness" versions.

 

Area of technology

The invention relates to the field of food industry. The invention can be used for the production of food, such as dumplings or dumplings (the dumplings).

The level of technology

Famous food product from a test membrane and a variety of toppings (Patent RF №2125799), which is a Patty produced by continuous extrusion of a test cover with a simultaneous discrete introduction in at least two separate fillings and separation zones without filling with subsequent hot individual products.

Important this product is that it includes a test membrane and various toppings.

The disadvantages of this product include low value of the ratio of the volume of the filling to the volume of the test membrane, and low variability tends to increase in such relationships form the final product. These drawbacks are related to the specific extrusion method of production.

Famous food product type pair combined dumplings (EP 0475911), two servings of toppings which are located each in his cell.

The important thing is that a camera of this product formed form the shell fragments of sheets of dough, spaced from each other by a considerable distance - known product has the appearance of �ary spaced from each other dumplings, connected by a bridge from the test.

Known product is easy to manufacture, but it has several drawbacks:

- a difficult mixture of tastes of the various portions of toppings, there is no effect of simultaneous raskusyvaniya two servings of toppings (various portions of toppings spatial considerably spaced);

- dominates the taste perception test (in the practical implementation of such a product has big ratio of its mass to the mass of toppings);

- the process of raskusyvaniya this product is a tedious procedure for simultaneous placement in the mouth of different dumplings.

The reason underlying the existence of such shortcomings, lies in the fact that different portions of the filling in this product cannot be placed on the same line passing through the cutting edges located opposite (antagonistic) teeth (respectively upper and lower jaws), through which the crushing.

Widely known products from ekstrudirovannogo test with extruded to various places of strata such different fillings (see, for example, patent RF №2143807).

The main drawback of this product is common for all dough products with filling, obtained by extrusion, - high ratio of product weight to the weight of the filling (filling enough).

In the aspect of the claimed every�of reteni important, that when consuming such a product in the process of raskusyvaniya impossible to achieve mixing of the various portions of toppings - there is a mixing of different fillings with the array of test material during subsequent formation of the final mash without localized in time and space expressed flavors inherent in the original components.

The problem here is that in such product when it is consumed between the teeth through which the crushing, in addition to a limited amount of material of various portions of the filling is greatly exceeding such quantity of test material in ekstrudirovannyh products filling is not framed by the shell of the test, and is embedded in the thickness of the latter.

While such a product in the form in which the filling is hidden in the dough, may not be comfortable for the consumer way entirely placed in the mouth that prevents the formation of taste sensations associated with the perception of the mixing flavors of juicy toppings of different composition.

Known pie (the Russian Federation No. 46410) made of a molded in the edge regions of the fragment of the sheets of dough for the shell, which include the filling further reinforced pre-boiled test layers.

This cake before zamorska� for long-term storage is subjected to a preliminary heat until fully cooked.

To the principal in the light of the objects of the present invention, the disadvantage of the pie should include the uncertainty of the gap between layers and membrane, which does not allow to ensure, on the one hand, isolation from each other of the chambers formed by the seams and the shell, and with another - dosed mixture of broth such cameras during the final cooking of the cake after thawing.

Orientation on the use of the same toppings on a preliminary high-temperature treatment, for pre-evaporation of the internal layers of the test, the use of the finished product (on the biting parts of the pie), and so on. other disadvantages of the pie.

The invention

The aim of the invention is the expansion of the range of semi-finished food products with a high ratio of the volume of the filling to the volume of the test shell while broadening the range of taste, bouquet and aftertaste, as well as variations of Kusumoto" at an acceptable perception of "fullness".

Other objectives of the invention include the provision of opportunities for 1) mass production of such semi-finished products and 2) production of dietary dumplings with required a ratio of animal and vegetable origin.

To achieve the objectives of the inventions proposed�recover it with different portions of the filling of different composition to produce a semi-finished food type dumplings.

In other words, the idea of the invention consists in coating the finest test various shell portions of toppings, and the resulting product shall be suitable for placement in a mouth of the user in its entirety.

The technical result from the use of the invention is to provide such a spatial geometry dough with different portions of the filling of different composition, in which, first, the different portions are mainly (in most of the possible variants of the mutual orientation of the product in the mouth of the user) are lying between your teeth, by which one act is crushing, and secondly, either there is no gap between the various portions of toppings, or such a small gap that corresponds to the location between the various portions of only one of the test partitions, though that relatively small amount of framing different portions of different toppings dough composition, to act as a wrapper.

The effect of using the invention is that are provided:

a) ease of raskusyvaniya dumplings separated with different fillings with a good feeling of fullness;

b) mixing a single act of raskusyvaniya various portions of the filling mostly with each other at a light (minor) DOB�of them test material allows simultaneous perception of different tastes of different portions of the filling with the rapid mixing of these flavors in a new joint taste;

b) low value of the ratio of product weight to the weight of the toppings (and hence the mass of the test mass on chinky) while filling in the product represented by different portions of different composition;

g) the ability to save partial or full integrity of the product separated with different fillings during its production, storage, transportation, final preparation and, most importantly, consumption;

e) the possibility of filing in the production process of prefabricated portions of the various toppings with a given composition (including adjustable) ratio of their number;

(e) a predetermined metered mixing of the broth learned (educated) in various portions of toppings, and/or components from different portions of the filling during cooking;

g) the possibility of rapid low-cost new design and the use of various high-performance old hardware, which is currently already used in the production of traditional dumplings with minimal modifications of the latter without increasing the number of operations and without increasing the time to produce a unit of output in comparison with the same STD�comfortable, which would allow for the rapid implementation of mass production of dumplings with various separated stuffing;

h) the ability to reduce spoilage, achieve a high reproducibility of the geometric parameters of products, reduce the cost of implementation of adjustments, to achieve a high variability in the settings of the equipment;

and) management of the interaction parameters of toppings at forming of a semi-finished product, minimizing the likelihood of marriage, associated with rupture of membranes and expulsion of one of the other toppings because of the differences in their consistency or pressure at the outlet of parcipitate;

K) the ability to obtain the desired shape of the test shell;

l) the preservation of the organoleptic qualities while eliminating the need for sauces;

m) the ability to separate different portions of toppings without significantly increasing the mass of dough;

h) increasing the number of flavor variations;

(o) the creation of a broad base range of tastes;

p) increasing the likelihood of differences in tastes in different portions after the final heat treatment.

To obtain the claimed technical result is proposed in a food product from a test membrane and a variety of fillings, enter the following identifying features:

- the product must be a subject of deep freezing and long storage�Yu, involving heat treatment of semi-finished food product;

such a semi - finished product must be made in the form of a dumpling with a closed test of a pair of shell-molded with each other or through a test layer with the formation allowing the traces of the filling place the molds in the form of edge fragments of two sheets of pasta;

- at the same time, such a semi-finished product must contain a filling comprising two or more portions, filed separately;

- in this case, these portions must be partly or wholly unmixed;

for example, these portions must be next to each other through the partition;

- in a different version of one of the said portions in contact with one another;

- in a different version of one of these portions should be surrounded by one another;

- in a different version, these portions must be partially mixed;

- and at least a couple of those various portions must be of a different composition;

- while at least one of the portions of such a pair must include one or more molten or one or more finely chopped and mixed products.

For performance without partitioning the mass of the semi-finished product shall be not less than 1 and not more than 20 g

To achieve the claimed technical result in full contributes to a number of h�STN distinguishing features.

The weight of the semi-finished product with a partition should be more than 0.2 but less than 110 g.

The ratio of the mass of the semi-finished product of the weight of its toppings should be more of 1.05 but less than 3.5.

The ratio of the volume of any of the various portions of the filling should be in the range from 1:20 to 20:1.

The thickness of the test membrane in contact with the filling excluding edges shall not exceed 3 mm.

At least one of these molten or finely chopped and mixed products may have originated in animals.

The product may include at least two formed a test wrapper and test partition different cameras, the content connection, which is difficult. The different chambers can be filled with different portions of toppings.

Test partition in the place of separation of the various portions of toppings may include at least one hole.

The number of cameras may be chosen from a number 2, 3, ..., 5.

For example, the number of chambers may be equal to 2.

The product should include one test partition that executes in place casts the role of the interlayer, and each chamber will be formed from one of the components of the shell fragments of one of the two sheets of the test and the test partition.

In a different version with the high number of cameras product may include a test Prigorodny a closed surface, for example, having a Central product of cylindrical shape. Such a partition can contain one portion of the filling, which takes place outside the casts is not in contact with the test membrane, while the other portion of the filling will be in contact with the partition, and with the shell.

The test surface of the partition may advantageously be repeated bending of the casts mentioned fragments.

The number of cameras may be more than 2 but less than 6. The product should include several test partitions, the number of which is one less than the number of cameras. And in this case, the baffles will be carried out in a place casts the role of the mentioned layer. Two of the discussed cameras will be educated with one of these fragments comprising a shell, and one of the partitions, each their own, whereas others only partitions.

The ratio of shell thickness outside the place casts to the thickness of the test partition must lie in the range from 1:1 to 1:0,1.

The shape of the product may be close to spherical. The product can be made mirror-symmetrical relative to the plane, repeatedly crossing place casts mentioned fragments that make up the shell. In this case, the test partition is predominantly located within the plane of such symmetry.

The shell of the product can have �AK at least one hole, designed to infiltrate inside the liquid product during its final preparations.

Made such a product can be the following three different ways.

1. On located in close proximity to each other and rotating in opposite of the forming drum, at least one of which includes cells, mechanism of rolling the dough must be submitted two pages of the latter. Submission should be in the form of tapes so that they covered the part of cells. Simultaneously with the filing tapes in the zone of formation and excretion of the product, located near the place of closest approach of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells in this zone, in the direction of the specified location of parcipitate must be submitted filling. The flow of the filling must be performed immediately in the form of at least two separate different components in the direction of one cell independently or also in the form of at least two separate different components in the direction of one, several or all cells arranged in a row along the axis of the drum. For this filing should be carried out respectively from groups located close to each other holes parcipitate or from one or more groups of holes arranged over a single, a few�and either all cells of the row. At the same time the various components to parcipitate should be announced through various channels and for the production of such components should be used at least two interconnected holes. In this case, near a specified location through cell and the adjacent region of the working surface of the drum will be provided apart as a product of various portions of the filling - guaranteed cutoff filling product filling. There will be a final shaping of the outer surface of the product and by remote from each other less than twice the thickness of the above-mentioned leaves opposite compressive parts of the working surfaces of the drums mentioned areas, the edges of the mould fragments of sheets together with the extrusion of excess toppings and the formation of a closed test membrane, and the edges along the perimeter of the product - allowing traces of the filling place the casts. By surrounding cells Peredovaya parts of the working surfaces of the drums located at a minimum distance from each other, will be the allocation of a separate product by dividing by displacement-molded strips with the formation of fragments that make up the shell.

2. On located in close proximity to each other and rotating�I toward the forming drum, at least one of which includes cells, mechanism of rolling out dough served with two of the last sheet in the form of tapes so that they covered the part of cells. Thus in the forming area and the selection of the product, located near the place of closest approach of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells in this zone, in the direction of the specified location of parcipitate served the stuffing. Feed the filling should be carried out immediately in the form of two different components in the direction of one cell independently or also in the form of two different components in the direction of one, several or all cells arranged in a row along the axis of the drum. At the same time there should be a separation of the various components of the test baffle with a closed surface such that one of the components is contained in the internal cavity of the wall, while the second is outside this cavity. For this purpose, a hole of parcipitate, which serves the first component must be surrounded by a hole, which serves the material of the septum, and in the vicinity of the holes, the latter should be is an opening from which the second component serves. The very same flow of toppings with a partition, you must implement a corresponding�about from groups located close to each other holes parcipitate or from one or more groups such holes, located over one, several or all cells of a row. The various components and material test partitions to parcipitate must be run through a variety of channels. Thus near a specified location through cell and the adjacent region of the working surface of the drum is ensured by the separation of the product from the various portions of toppings and partitions - their guaranteed cut. There is the final shaping of the outer surface of the product. At the same time by remote from each other less than twice the thickness of the above-mentioned leaves opposite compressive parts of the working surfaces of the drums mentioned is the impression of the edges of the fragments mentioned sheets and partition among themselves by squeezing excess toppings. This creates a self-contained test shell and the edge around the perimeter of the product - allowing traces of the filling place the casts of fragments comprising a shell, and in two places - the latest with partition. By surrounding cells Peredovaya parts of the working surfaces of the drums located at a minimum distance from each other, provides allocation of a separate product by dividing by displacement-molded strips with the formation of fragments that make up the shell.

3) located On�built in close proximity to each other and rotating in opposite the forming drums, at least one of which includes cells, mechanism of rolling the dough must be filed more than two sheets of the latter, the outer of which serve for the formation of fragments comprising a shell, and the inner for the formation of one or more test partitions. Such filings must be implemented in the form of tapes with the formation of a gap between them wide enough to fit the different channels of parcipitate with outlet holes, so that all these tapes covered part of the cells. In the area of formation and excretion of the product, located near the place of closest approach of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells in this zone, in the direction of the specified location of parcipitate must be submitted filling. Feed the filling should be carried out immediately in the form of at least two separate different components in the direction of the cell independently or also in the form of at least two separate different components in the direction of one, several or all cells arranged in a row along the axis of the drum. To do this, the supply of the filling should be carried out respectively from the group located in the spaces between the ribbons holes parcipitate or from one or more groups of holes arranged over one, several or all units�kami series. The various components of parcipitate must be run through a variety of channels. Thus near a specified location through cell and the adjacent region of the working surface of the drum is ensured by the separation of the product from the various portions of the filling - guaranteed cutoff filling product filling. There is the final shaping of the outer surface of the product. And via remote from each other by less than tripled the thickness of the above-mentioned leaves opposite parts of the working surfaces of the drums mentioned is where the impression of the edges of the fragments mentioned sheets together with the extrusion of excess toppings and with the formation of a closed test cover and edges around the perimeter of the product - allowing traces of the filling place the casts. By surrounding cells Peredovaya parts of the working surfaces of the drums located at a minimum distance from each other, provides allocation of a separate product by dividing by displacement-molded strips with the formation of fragments that make up the shell.

For all three methods in place casts of fragments comprising a shell, and in some cases and partitions - at the edge of the product can perform at least one hole-slit, penetrating into the internal �alost product. This provides a different destruction of the working surfaces of the drums in the area of his squeezing of parts given that the maximum such removal exceed three thicknesses mentioned fragments, which results in incomplete fragments of the cast and partitions.

The inventive food product may have the following composition:

- he must assume the use of the test, intended for the manufacture of pelmeni;

- each of the various portions of toppings should include the main component, selected from the list: dairy products, namely cheese, sour cream, cheese, butter; meat products, namely eggs, rabbit meat, beef, pork, lamb, horsemeat, poultry, game, fish, seafood, amphibians meat, offal; vegetables, namely: the fruits and roots, and herbs and mushrooms; fruits, namely: edible fruits non vegetables, and berries, all possible combinations of the various portions;

- at least two different portions must be of a different composition;

- at least one of the specified portions of the pair should include one or more molten or one or more finely chopped and mixed products;

- the ratio of the volume of any of the various portions of the filling should be in the range from 1:20 to 20:1, and the ratio of the mass of the semi-finished product to the mass of it �created must be greater than 1,05, but less than 3.5.

For the manufacture of the mentioned fragments comprising a shell, and the said test layers can use the dough of different composition. The composition of the test may determine the predominant orientation in its preparation for flour coarse or fine grind and/or flour of different varieties and/or different origins: rye, corn, wheat, oat, and/or with various additives: vegetable, salt, sugar, egg, and/or with additives of animal products and/or food coloring.

List of figures

Description is illustrated by four figures, which show two variants of two-dumpling corresponding n of formula 7 inventions.

Figures are given to clarify how alternative sign "...cobbled together with each other or through the test layer..." n of 7 is consistent with a symptom of the same D. p., involve obligatory presence of a partition, performing the role of the above-mentioned layer.

Fig.1 shows a side view of one of the variants of the two-chamber dumpling corresponding to n of 7. This variant is characterized in that a layer is present in any area designated casts.

Fig.2 shows a top view of a dumpling, shown in Fig.1.

Fig.3 shows a side view of another variant of two-dumpling, �appropriate n / a 7. This variant is characterized by the fact that in the place casts a region in which a layer is missing.

Fig.4 shows a top view of a dumpling, shown in Fig.3.

In the figures, the following notation:

1 - a fragment of the upper dough sheet;

2 - partition, performing the role of the interlayer;

3 - detail of the lower dough sheet;

4 - the upper portion of the filling;

5 - place casts of fragments of the two sheets of dough through an intermediate layer;

6 - the lower portion of the filling;

7 - place casts of fragments of two sheets with each other.

From the figures it follows that the availability of a septum in place casts of fragments of two sheets of dough can be modeled as each other, and through an intermediate layer, whereas in the extreme case - only through the layer.

Information confirming the possibility of implementation of inventions

Submissions under some concepts implies the following (see Explanatory dictionary of the Russian language under the editorship of D. N. Ushakov, Moscow, OOO "Publishing house Astrel", LLC "Publishing ACT", 2000).

"Shell" layer, embodying, tight outside anything (Volume II, p. 685).

"Partition" - light wall separating the space into parts (Vol. III, p. 113).

"Kusamotu" in the application materials refers to the range of tactile, acoustic and so on. sensations and imaginative �geometricheskoe perception of the product in the dynamics of raskusyvaniya.

Under the "fullness" in the application materials is understood as a spectrum of tactile sensations, as well as geometric shaped the perception of the product in statics before crushing.

The inventive food product from a test membrane and a variety of toppings can be constructed as follows.

It must be involving the heat treatment of semi-finished food product that is subject to deep freezing and long-term storage. Made he should be in the form of a dumpling with a closed test shell.

The shell of the product must consist of pairs cobbled together with each other or through a test layer of fragments of the two sheets of dough with the creation of the place casts in the form of edges. At the same time allowed the presence in such a place traces of toppings.

The filling of the product should include two or more portions, filed separately.

As a result of separate flow portions will be partially or completely unmixed. Thus, they will be next to each other, for example, being divided by a partition. In other embodiments, execution of various portions will either just touch each other, either one of them would be surrounded by another, or they will be partially (in some of its parts) are mixed.

In the latter case will occur the formation of at least three fields, the first of which� will be one serving, the second is another, and the third with both portions.

It is important that at least two different portions must be of a different composition. In this case, at least one of them must include one or more molten or one or more finely chopped and mixed products.

The weight of the semi-finished product should be more than 0.2 but less than 110.0 g (good value - 1,0-20,0 g - correspond to the semi-finished product without partitions; the optimal values of 1.5-8 g), and the ratio of the mass of the semi-finished product of the weight of its toppings should be more of 1.05 but less than 3,50 (good values - 1,1-2,0; optimal values of 1.5 to 1.8).

The maximum size of the product, excluding edges may lie in the range from 6 to 50 mm.

The ratio of the volume of any of the various portions of the filling may be in the range from 1:20 to 20:1.

The thickness of the test membrane in contact with the filling without taking into account edge shall not exceed 3 mm.

At least one of these molten or finely chopped and mixed products may have originated in animals.

The product may include at least two formed a test wrapper and test partition different cameras, the content connection, which is difficult. The different chambers must be filled with different portions of toppings.

Test partition in IU�the separation of different portions of toppings may include at least one hole for dosed mixing of the broth in the final preparation.

The number mentioned cameras can be selected, and a row of 2, 3, ..., 5.

For example, the number of chambers may be equal to 2.

The product may include a test baffle with a closed surface, such as entering a product in the form of a cylinder. Such a partition can contain one portion of the filling, which takes place outside the casts is not in contact with the test membrane, while the other portion of the filling will be in contact with the septum and the shell. The latest product can do, for example, surrounding the partition.

In a different version with the high number of cameras product should include a test partition that executes in place casts the role of the interlayer. Then each chamber will be formed from one of the components of the shell fragments of one of the two sheets of the test and the test partition.

The number of cameras may be more than 2 but less than 5. The product should include several test partitions, the number of which is one less than the number of cameras. And in this case, the baffles will be carried out in a place casts the role of the layer.

Two of the discussed cameras such multichamber dumpling will be educated one of the fragments that make up the shell, and one of the partitions, each their own, whereas others only partitions.

The ratio of shell thickness outside the place casts to t�line test partitions may lie in the range from 1:1 to 1:0,1.

The test surface of the partition may advantageously be repeated bending of the casts of fragments, and the shape of the product may be close to spherical. The product can be easily made mirror-symmetrical relative to the plane, repeatedly crossing place casts of fragments that make up the shell. In this case, the test partition is predominantly located within the plane of such symmetry.

The shell of the product can have at least one hole designed to infiltrate inside the liquid product during its final preparations.

Mass manufactured such a product can be in three ways.

1. On located in close proximity to each other and rotating in opposite of the forming drum, at least one of which includes the cell (then the second may have a cylindrical working surface), mechanism of rolling the dough must be submitted two pages of the latter.

The flow test should be carried out in the form of tapes so that they covered the part of the cell.

Simultaneously with the filing tapes in the zone of formation and excretion of the product, located near the place of closest approach of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells in this area, aside from�asanoha place from parcipitate must submit the stuffing.

The flow of the filling must be carried out immediately in the form of at least two separate different components in the direction of one cell independently or also in the form of at least two separate different components in the direction of one, several or all cells arranged in a row along the axis of the drum.

For this filing must carry out respectively from groups located close to each other holes parcipitate or from one or more groups of holes arranged over one, several or all cells of the row.

At the same time the various components to parcipitate should fail through a variety of channels, and for the release of such components must use at least two are not related to each other holes.

Near a specified location through cell and the adjacent region of the working surface of the drum due to the rotation ensures the separation of the product from the various portions of the filling - guaranteed to cut filling her product.

Ibid. as the drum rotation is carried out and the final shaping of the outer surface of the product.

Via remote from each other less than twice the thickness of the above-mentioned leaves opposite compressive parts of the working surfaces of the drums mentioned region in the course of their rotation is carried out after�ku edges of the fragments of the sheets together with the extrusion of excess toppings. The result is a self-contained test shell, and the edge around the perimeter of the product - allowing traces of toppings place casts.

By surrounding cells Peredovaya parts of the working surfaces of the drums located at a minimum distance from each other, perform the allocation of a separate product (getting a single product - the dumpling) by dividing by displacement-molded strips with the formation of fragments comprising a shell, inside which are the portions of toppings.

In place of casts of fragments that make up the shell at the edge of the product can perform at least one hole, e.g., in the form of a slit, penetrating into the internal cavity of the product. This provides a different destruction of the working surfaces of the drums in the area of his various parts. The maximum value of this removal should be larger than twice the thickness of the fragments, which will result in the provided incomplete their cast.

2. The flow of the filling can be carried out immediately in the form of only two different components. The different components can share a test partition with a closed surface is one of the components may be enclosed in the internal cavity of the wall, and the second may be located outside it.

For this hole horsepital�La, which serves one of the components must be surrounded by a hole, which serves the material of the septum, whereas the hole, which serves the other component must be located in the immediate vicinity of the holes, are listed first.

The very same flow of toppings with a partition can make similar presents for the first method.

With this method of production of the product space casts of fragments comprising a shell, in two places will coexist with places casts of fragments with a partition.

Outside the partitions in place casts of fragments comprising a membrane, can be performed, the hole is a slit.

3. Mechanism of rolling the dough may serve more than two sheets of dough. The external leaves (those that are served directly on the reels, i.e. directly in contact with them throughout the area of their working surface) will serve for the formation of fragments comprising a shell, and the inner for the formation of one or more test partitions.

Filing more than two test strips must be carried out with formation of a gap between them wide enough to fit the different channels of parcipitate with outlet holes.

The flow of the filling is carried out from the group are located in the spaces between the ribbons from�of Erste of parcipitate or from one or more groups such holes, located over one, several or all cells of the row.

Via remote from each other by less than tripled the thickness of the above-mentioned leaves opposite parts of the working surfaces of the drums carry the impression of the edges of fragments of leaves (first with second, second with third and so on).

For the formation of holes in the edge of the product provides the maximum value of removal of the relevant parts of the working surface of the drums, surpassing the total thickness of the sheets (usually component of not less than three times the thickness of the fragments that make up the shell).

The inventive food product may have the following composition.

The filling should include at least two portions, filed separately without mixing.

As a result of the filing of the portions of toppings will be partially or completely mixed.

They will be either placed next to each other or touch each other, either one of them will be surrounded by another, or they will be partially mixed.

In the composition should be included in the dough used for production of dumplings.

Each of the various portions of the filling should include the main component, selected from the list: dairy products (cheese, sour cream, cheese, butter); meat products (eggs, rabbit meat, beef, pork, sheep�on, horse meat, poultry, game, fish, seafood, amphibians meat, offal); vegetables (vegetable fruits and roots, and herbs and mushrooms); fruits (edible fruits non vegetables, and berries).

It is important that at least two different portions must be of a different composition (any possible combination of the various portions), and at least one of them must include one or more molten or one or more finely chopped and mixed products.

The ratio of the volume of any of the various portions of the filling should be in the range from 1:20 to 20:1, and the ratio of the mass of the semi-finished product of the weight of its toppings 1,05 more, but less than 3.5.

For the manufacture of fragments comprising a shell, and test layers can use the dough of different composition.

The composition of the test may determine the predominant orientation in its preparation for flour coarse or fine grind and/or flour of different varieties and/or different origins: rye, corn, wheat, oat, and/or with various additives: vegetable, salt, sugar, egg, and/or with additives of animal products and/or food coloring.

You can give the following examples of the inventive product.

1. Shell (0.8 mm thick) spherical products (total weight - 20 g) - from the dough prepared on �Snov, wheat flour, partition (thickness 0.4 mm) - rye dough. One of the portions of toppings (weight - 8 g) includes mainly the rabbit with a variety of flavors, other (weight 5 g) mashed cauliflower.

2. The spherical shell products from dough, prepared with corn flour, partition - of rye dough. One of the portions of the filling consists mainly of cheese, and the other fish.

3. The spherical shell products from dough prepared on the basis of rye flour, partition - from the oatmeal test. One of the portions of toppings includes mainly horse meat with different flavors, the other spinach.

4. The product in the form of a tape made of the same square ravioli (weight 4 grams), sheath (thickness 0.6 mm) which is made from oat flour. One of the portions of toppings (up to 3 g) includes mainly chopped eggs, this butter is the next - fried cabbage, this is pork, then toppings are repeated in that order 5 times (total product weight - not more than 104 g).

5. The product in the form of a ball shaped dumpling with three toppings, the shell of which is made from wheat flour. One serving of toppings such raviolis includes mainly beef, the other tomato paste, third - pork.

6. The product in the form of a dumpling, whose shell is cooked and� sweet oat flour. One of the portions of toppings such raviolis mainly includes cottage cheese - sour cream, a third - strawberries.

7. The product in the form of a dumpling (weight - 45 g) containing the "main" stuffing cylindrical wall, inside of which contains a portion of toppings. Shell (0.8 mm thick) products made with oat flour. Internal partition wall (0.4 mm thick) made of corn flour. The major portion of the filling (weight 20 g) includes predominantly sour cream sauce, internal (weight 10 grams) - frog meat.

8. The product in the form of a dumpling containing "main" stuffing cylindrical wall, inside of which contains a portion of toppings. The shell of the dumpling made with oat flour. Internal partition made of corn flour. The main portion of the filling consists mainly of sour cream sauce, internal - horseradish.

9. The product in the form of a dumpling, containing within the "main" portion of the filling cylindrical wall, inside of which contains a different portion of toppings. The shell products made from rye flour fine grind. Internal partition made of wheat flour. The main portion of the filling consists mainly of cheese, the interior is a mixture of Provencal herbs.

10. The product in the form of a dumpling (total weight - 20 g), consisting of four chambers, whose shell (t�lineu 0.5 mm) made from oat flour. Some of the partitions made from wheat flour, the rest of the salted rye (partition thickness - 0.8 mm). One serving of toppings includes mainly beef liver, other - spinach, third - meat Turkey, the fourth - pork (all portions of the same weight - 3 g).

11. The product in the form of dumpling consisting of three chambers, the shell of which is made from wheat flour with egg Supplement. Partitions made with rye flour. One portion of the filling consists mainly of mutton, the other beef, the third - chopped cilantro.

12. The product in the form of dumpling consisting of four chambers, the shell of which is made from tinted rye flour. Partitions made with oat flour. One portion of the filling consists mainly of fish, the other one avocado, one shrimp, one scallop meat.

Here are other examples.

1. Dumplings are not completely separated toppings:

dough made from wheat flour, finely ground, stuffing two portions: cherry jam 6 g cottage cheese 8 g,

- dough made from rye flour with a thickness of 2 mm, a filling two portions: the first cheese 5 g garlic 3 g, the second of tomatoes 5 g pepper 3 g,

- one half of the shell from the test on the basis of corn flour other of wheat with the addition of goose liver, stuffing two portions: mushroom minced 5 g cheese 5 g.

2. Dumplings with internal�her septum, containing a portion of the filling:

dough from rye flour, stuffing two portions: mayonnaise hot sauce 3 grams inside the partition and the stuffing on the basis of the eggplant around 7 g of this partition,

dough made from wheat flour, 0.5 mm thick, filling - two servings: butter 3 g inside partitions and mushroom stuffing around 10 g of this partition,

dough made from wheat flour, stuffing two portions: Apple puree 5 g inside partitions and raspberry puree around 5 g of this partition.

3) Dumplings with separate internal compartments with various portions of toppings:

- one half of the outer shell of the test based on rye flour 1 mm thick, the other on the basis of wheat flour with a thickness of 1 mm, and the partition of the oat flour to a thickness of 0.5 mm, a filling three portions: minced red bean 5 grams, minced pickles 3 g garlic 2 g in the inner chamber,

dough made of corn flour, stuffing three portions: minced pineapples 3 grams minced beef 5 g pepper 1 g in the inner chamber,

dough made from wheat flour, finely ground, stuffing three portions: minced oranges 2 g minced chicken 5 g, brown sauce 1 g in the inner chamber.

Dumplings made in accordance with the above examples may be used as a whole or as divided into parts.

The relationship of the claimed technical result with povnimatelnee signs (corresponding independent claims. the formula of the invention) of the present invention is as follows.

The final separation of the various portions of the filling is in the process of long-term storage in frozen form, while from the point of view of Kusumoto" and taste it is important that such a separation is best seen in the heat treatment of the product immediately before use.

Collocation of two different fillings in one dumpling in the form located in the immediate vicinity of each other material objects allows to achieve a high probability of simultaneous destruction of the latter in the destruction under the action of compressive load of the finished product, such as boiled dumplings.

The product is only a test of the shell or only an additional layer test (partitions) ensures that the force raskusyvaniya will concentrate on material objects representing different portions of toppings. Shell unlike the test array is not dampens the crushing and catches him away from the more dense component, allowing both crack filling.

The presence in the place casts of footprints of toppings increases the probability of connectedness of the various chambers of the dumpling, which increases the permeability test framing cameras for broth or oil�, accordingly when cooking or frying semi.

Setting casts of dumpling with various separated portions of toppings in the form of edges reduces the likelihood of mixing of portions in the event of their separation by a partition with partial destruction of the semi-finished product during storage and transport frozen.

The manufacture of the shell of dumplings with various separated portions of the filling of the two sheets of dough allows, by varying the efforts of their tension at the exit of rolling to control the parameters of the interaction of toppings at forming of a semi-finished product, to minimize the likelihood of marriage, associated with rupture of membranes and expulsion of one of the other toppings because of the differences in their consistency or pressure at the outlet of parcipitate.

Separate feeding of dumpling in different portions of toppings allows to obtain the desired shape of the test shell by compensating for differences in physico-mechanical properties of different toppings.

Partial or complete neperenosimosti various portions of the filling in the dumpling provides an opportunity to do the final mixing in the mouth of the user.

The use of partitions in the dumpling with various separated portions of toppings allows without significantly increasing the mass of the test is guaranteed to separate them from one another�.

Contact different portions of the filling of different composition in the process of cooking allows you to achieve subtle, subtle differences in the tastes of such portions.

Placing one of the portions around the other increases the probability of their joint destruction in the time of raskusyvaniya dumplings.

Partial mixing of different portions of different toppings composition allows to obtain the number of flavor variations at least n-1 the greater the number of choices of toppings.

The difference in the composition of the various portions increases the likelihood of differences in their tastes after the final heat treatment.

Orientation on melted or chopped products allows you to create a wide base line of tastes.

The use of the main distinguishing features of the claimed method will 1) implement rapid cost-effective design of new equipment for the production of ravioli separated with different fillings, and 2) use a variety of high-performance old hardware with minimal refinement.

In this case the claimed method allows to reduce spoilage, achieve a high reproducibility of the geometric parameters of products, reduce the cost of implementation of adjustments, to achieve a high variability in the configuration of equipment for the production of a wide range of dumplings with different RA�divided fillings.

The use of the main distinctive features of the composition allows you to create a wide range of dumplings with various separated portions of toppings with a wide range of tastes and kusamotu.

1. A method of manufacturing a food product from a test membrane and a variety of toppings, or fracking, which is located in close proximity to each other and rotating in opposite of the forming drum, at least one of which includes cells, mechanism of rolling out dough served with two of the last sheet in the form of tapes so that they covered part of the cells, whereas in the zone of formation and excretion of the product, located near the place of closest approach of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells in this zone, in the direction of the specified location of parcipitate served stuffing, this one is served at once in the form of at least two separate different components in the direction of one cell independently or also in the form of at least two separate different components in the direction of one, several or all cells arranged in a row along the drum axis, for which the supply is carried out respectively from groups located close to each other holes parcipitate or from one or more groups of holes arranged over one�th, several or all cells of the row, while the various components to parcipitate down through various channels and for the production of such components use at least two interconnected holes, and near the specified location through cell and the adjacent region of the working surface of the drum provide the separation of the product from the various portions of the filling - guaranteed cutoff filling product filling, the final shaping of the outer surface of the product and by remote from each other less than twice the thickness of the above-mentioned leaves opposite compressive parts of the working surfaces of the drums mentioned area, the cast of the edges of the fragments mentioned sheets together with the extrusion of excess toppings and the formation of a closed test membrane, and the edges along the perimeter of the product - allowing traces of the filling place the casts, while by surrounding cells Peredovaya parts of the working surfaces of the drums located at a minimum distance from each other, ensuring provision of a separate product by dividing by displacement-molded strips with the formation of fragments that make up the shell.

2. A method according to claim 1, characterized in that in place of casts of fragments comprising a shell - �and edge product perform at least one hole-slit, penetrating into the internal cavity of the product, which provides a different destruction of the working surfaces of the drums in the area of his squeezing of parts given that the maximum such removal provide superior twice the thickness of the mentioned fragments, which results in incomplete fragments of the cast.

3. A method of manufacturing a food product from a test membrane and a variety of toppings, or fracking, which is located in close proximity to each other and rotating in opposite of the forming drum, at least one of which includes cells, mechanism of rolling out dough served with two of the last sheet in the form of tapes so that they covered part of the cells, whereas in the zone of formation and excretion of the product, located near the place of closest approach of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells in this zone, in the direction of the specified location of parcipitate served stuffing, this one is served at once in the form of two different components in the direction of one cell independently or also in the form of two different components in the direction of one, several or all cells arranged in a row along the axis of the drum, while allowing the separation of different components of test p�regardly with a closed surface so that is one of the components is contained in the internal cavity of the wall, while the second is outside this cavity, which provide the environment hole parcipitate, which serves the first component, the hole from which serves the material of the septum, and the location in the vicinity of the outlets referred to the last hole, which serves the second component, the feed is carried out respectively from groups located close to each other holes parcipitate or from one or more groups of holes arranged over one, several or all cells of a 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 provide the separation of the product from the various portions of toppings and partitions - their guaranteed cut, final shaping of the outer surface of the product and by remote from each other less than twice the thickness of the above-mentioned leaves opposite compressive parts of the working surfaces of the drums mentioned the area of the mold the edges of the fragments mentioned sheets and partition among themselves by squeezing excess starting�Ki and with the formation of a closed test cover and edges around the perimeter of the product allowing traces of the filling place the casts of fragments comprising a shell, and in two places - the latest with partition, while by surrounding cells Peredovaya parts of the working surfaces of the drums located at a minimum distance from each other, ensuring provision of a separate product by dividing by displacement-molded strips with the formation of fragments that make up the shell.

4. A method according to claim 3, characterized in that outside the walls in place casts of fragments that make up the shell on the edge of the product - perform at least one hole-slit, penetrating into the internal cavity of the product, which provides a different destruction of the working surfaces of the drums in the area of his squeezing of parts given that the maximum such removal provide superior twice the thickness of the mentioned fragments, which results in incomplete fragments of the cast.

5. A method of manufacturing a food product from a test membrane and a variety of toppings, or fracking, which is located in close proximity to each other and rotating in opposite of the forming drum, at least one of which includes cells, mechanism of rolling out dough served more than two sheets of the latter, the outer of which serve for about�the formation of fragments, the components of 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 wide enough to fit the different channels of parcipitate with outlet holes, so that all these tapes covered a portion of the cells, whereas in the zone of formation and excretion of the product, located near the place of closest approach of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells in this zone, in the direction of the specified location of parcipitate served stuffing, in this case it is served immediately in the form of at least two separate different components in the direction of the cell independently or also in the form of at least two separate different components in the direction of one, several or all cells arranged in a row along the drum axis, for which the supply is carried out respectively from the group located in the spaces between the ribbons holes parcipitate or from one or more groups of holes arranged over one, several or all cells of the row, while the various components to parcipitate down through various channels, and near a specified location through cell and the adjacent region of the working surface of the drum provide isolated�e in the product of various portions of toppings - guaranteed cutoff filling product filling, the final shaping of the outer surface of the product and, by means remote from each other by less than tripled the thickness of the above-mentioned leaves opposite parts of the working surfaces of the drums mentioned areas, the impression of the edges of the fragments mentioned sheets together with the extrusion of excess toppings and with the formation of a closed test cover and edges around the perimeter of the product - allowing traces of the filling place the molds, and means located around cells Peredovaya parts of the working surfaces of the drums located at a minimum distance from each other, ensuring provision of a separate product by dividing by displacement-molded strips with the formation of fragments that make up the shell.

6. A method according to claim 5, characterized in that in place of casts of fragments comprising a shell and a partition - at the edge of the product - perform at least one hole-slit, penetrating into the internal cavity of the product, which provides a different destruction of the working surfaces of the drums in the area of his squeezing of parts given that the maximum such removal provide superior three thicknesses mentioned fragments, which results in incomplete fragments of the cast of the partition.

7. P�Savoy product from a test membrane and a variety of fillings, characterized by the fact that he is a subject of deep freezing and long-term storage, involving heat treatment of semi-finished food product, made in the form of a dumpling or dumpling with a closed test-sheath-molded with each other or through a test layer with the formation allowing the traces of the filling place the molds in the form of the edge fragments of the two sheets of dough, with a filling comprising two or more unmixed portions adjacent to each other through the partition, performing at the above place casts the role of the mentioned layer, with at least two different portions have different composition, and, at least one of the portions of such pair includes one or more molten or one or more finely chopped and mixed products.

8. The product according to claim 7, characterized in that its weight is more than 0.2, while its maximum size without taking into account the mentioned edge is in the range from 6 to 50 mm, and the ratio of its mass to the mass of its filling 1,05 more, but less than 3.5, whereas the volume ratio of any of the various portions of toppings ranges from 1:20 to 20:1 and the ratio of shell thickness, component in contact with the filling without taking into account the mentioned edge is not more than 3 mm, and the thickness of the test walls is in the range from 1:1 to 1:0,1.

9. Food n�keep this product according to claim 7, characterized in that the test partition in the place of separation of the various portions of the filling includes at least one hole.

10. A food product according to claim 7, characterized in that it comprises at least two formed a test wrapper and test partition different cameras, the content connection, which is difficult, given that different chambers filled with different portions of toppings.

11. A food product according to claim 10, characterized in that the number of cameras selected from a number 2, 3, ..., 5.

12. A food product according to claim 11, characterized in that the number of cameras equal to 2 for what it includes one test partition and wherein each chamber is formed by one of the components of the shell fragments of one of the two sheets of the test, and the test partition.

13. A food product according to claim 12, characterized in that the surface of the test partitions mainly follows the curve of the surface of the casts mentioned fragments that make up the shell.

14. A food product according to claim 12, characterized in that its shape is close to spherical, and it is made mirror-symmetrical relative to the plane repeatedly mentioned crossing place casts, then, as a test partition predominantly located close to the plane of such symmetry.

15. A food product according to claim 11, otlichayushiesya, the number of cameras greater than 2 but less than 6 for what it includes several test partitions whose number is one less than the number of cameras and discuss two of the chambers is formed by one of the mentioned fragments comprising a shell, and one of the partitions, each their own, whereas others only partitions.

16. A food product according to claim 11, characterized in that the number of cameras equal to 2 and it includes a test baffle with a closed surface enclosing one portion of the filling, which takes place outside the casts is not in contact with the test membrane, while the other portion of the filling is in contact with the septum and the shell.

17. A food product according to any one of claims. 7-16, characterized in that its shell has at least one hole designed to infiltrate inside the liquid product during its final preparations.

18. A food product from a test membrane and a variety of toppings, characterized by the fact that he is a subject of deep freezing and long-term storage, involving heat treatment of semi-finished food product, made in the form of a dumpling or dumpling with a closed test-sheath-molded with each other with the formation allowing the traces of the filling place the molds in the form of the edge fragments of the two sheets of dough, with macinko�, comprising two or more partially or completely unmixed portions that are touching one of the portions with one another next to each other or with the environment of one of them with one another or with their partial mixing, despite the fact that at least two different portions have different composition, and at least one of the portions of such pair includes one or more molten or one or more finely chopped and mixed products, whereas product weight is greater than 1, but less than 20 g, the ratio of its mass to the mass of its filling 1,05 more, but less than 3.5, and the ratio of the volume of any of the various portions of toppings ranges from 1:20 to 20:1 when the thickness of the test membrane in contact with the filling without taking into account the mentioned edge is not more than 3 mm.

19. A food product according to claim 18, characterized in that at least one of these molten or finely chopped and mixed product is of animal origin.

20. A food product according to claim 18, characterized in that its shape is close to spherical.

21. A food product according to any one of claims. 18 to 20, characterized in that its shell has at least one hole designed for penetration inside the liquid product during its final preparations.

22. A food product from a test membrane and a variety of fillings, presented�known involving a heat treatment of semi-finished food product, be deep freezing and long-term storage, made in the form of a dumpling or dumpling with a closed test of a pair of shell-molded with each other through the test layer with the formation allowing the traces of the filling place the molds in the form of the edge fragments of the two sheets of dough, with a filling comprising at least two portions, filed separately without mixing, which is reflected in the finding of portions adjacent to each other through the partition, including the dough intended for making ravioli or dumplings, while each of the various portions of toppings includes a major component selected from the list: cheese; sour cream; cheese; butter; eggs; rabbit; beef; pork; lamb; beef; poultry/game birds; amphibians meat; offal; fish and seafood; fruits and roots; and the herbs and mushrooms/fruits non vegetables, and berries, all possible combinations of various portions, and at least a pair of different portions has a different composition and at least one of the portions of such pair includes one or more molten or one or more finely chopped and mixed ingredients, then as the ratio of the volume of any of the various portions of toppings ranges from 1:20 to 20:1, and the ratio of the mass of the semi-finished product of the weight of its toppings 1,05 more, but less than 3.5.

23. P�Savoy product according to claim 22, characterized in that for the manufacture of the mentioned fragments comprising a shell, and mentioned test use the dough layers of different composition, defined by the preferred orientation of flour coarse or fine grind, and/or flour of different varieties and/or different origins: rye, corn, wheat, oat, and/or with various additives.



 

Same patents:

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Sandwich pizza // 2549770

FIELD: food industry.

SUBSTANCE: invention relates to products in the form of pizza with two crusts and their production methods. The product in the form of pizza with two crusts contains the lower crust layer (14) forming the base, the upper crust layer (12) placed over the lower crust layer (14) (at least 20% of the peripheral edges (30) of the lower and upper crust layers (14, 12) separated from each other for restriction of the clearance (16) between them), the first sauce layer (18) placed in close proximity to the upper surface (20) of the lower crust layer (14) (the sauce containing nearly 50 wt % of water or less), the second sauce layer (24) applied in close proximity to the upper crust layer (12) onto its lower surface (32) and positioned between the lower and upper crust layers (14, 12) (the sauce containing 47 wt % of water or more) and at least one ingredient (22). The method for manufacture of a product in the form of pizza with two crusts involves such stages as preparation of the lower crust layer (14) for formation of the product base in the form of pizza, application of the first sauce layer (18) onto the upper section (20) of the lower crust layer (14) (the sauce containing nearly 50 wt % of water or less), distribution of at least one first ingredient (22) across the first sauce layer (18), application of the second sauce layer (24) on top of at least the first ingredient layer (22) (the sauce containing 47 wt % of water or more), preparation of the upper crust layer (12) and positioning on top of and in proximity to the second sauce layer (24) so that at least 20% of the section of the peripheral edge (30) of the upper crust layer (12) is separated from the neighbouring section of the peripheral edge (30) of the lower crust layer (14) for restriction of the clearance (16) between them.

EFFECT: invention allows to prepare a pizza with two crusts ensuring a pleasantly filled appearance for consumers.

14 cl, 4 dwg, 2 tbl, 2 ex

FIELD: food industry.

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EFFECT: invention allows to enhance the ready products quality and nutritive value, improve organoleptic and physical-and-chemical quality indices and impart functional properties to the product.

4 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: according to the first version, the method envisages preparation of semi-products in the form of a flat cake, prepared from 140-250 g unfermented yeast-leavened dough and rolled to have 15-25 cm diameter and 2-5 cm height, in the form of a filling containing poultry meat, in the form of a filling consisting of cut tomatoes and in the form of a sauce. The method envisages preliminary preparation of semi-products at a stationary public catering enterprise and semi-products delivery to a public catering service point. The filling is used in the form of marinated boneless chicken meat with addition of spices; the vegetable filling - in the form of fresh white cabbages chopped into pieces sized 0.5-2.5 mm, fresh tomatoes cut into slices sized up to 1 cm, brined or pickled cucumbers cut into slices with length equal to 3-10 cm and thickness equal to 3-7 mm, fresh potatoes cut into bars sized 6*6 mm and garlic sauce. Meat is fried in a rotation oven till readiness and cut into small pieces; potatoes are fried in deep fat; the prepared flat cake semi-product is split lengthwise; the inner sides are greased with garlic sauce; the vegetable fillings are put onto garlic sauce in the following sequence: cabbages, tomatoes, cucumbers, French fries; fried chicken meat is put onto French fries; then the flat cake with fillings is put onto the grill for 30-40 sec and heated from both sides. The goods are prepared at the following components ratio, wt %: flat cake - 50-200, marinated chicken - 150, fresh white cabbages - 20-100, fresh tomatoes - 15-80, brined and pickled cucumbers - 10-80, French fries - 10-70, garlic sauce - 20-80. According to the second version, the method envisages preliminary preparation of semi-products in the form of a filling containing poultry meat, in the form of a filling consisting of cut tomatoes and in the form of a sauce. The method envisages preliminary preparation of semi-products at a stationary public catering enterprise and semi-products delivery to a public catering service point. One uses 20×80 cm - 40×60 cm lavash, a filling in the form of boneless marinated chicken with addition of spices, a vegetable filling in the form of fresh tomatoes cut into slices sized to1 cm, a garlic sauce and grated 20% fat hard cheese. Meat is fried in a rotation oven till readiness and cut into small pieces; lavash Ѕ is greased with garlic sauce from one side; grated cheese, tomatoes segments, fried chicken meat are put onto garlic sauce; then, at first, the fillings are wrapped into a major part of the lavash, then - into a lavash quarter and put onto the grill for 30-40 sec and heated from two sides. The goods are prepared at the following components ratio, wt %: lavash - 50-200, marinated chicken - 30-150, grated hard cheese - 30-100, fresh tomatoes - 20-80, garlic sauce - 20-80. Additionally, the method versions envisage the following actions: onto fried chicken meat one additionally puts fillings in the form of ketchup or sauces of industrial production and/or pickled onions and/or Korean carrot salad and/or grated cheese and/or fresh tomatoes and/or brined or pickled cucumbers and/or French fries.

EFFECT: invention is reproductive, available for implementation, may be used in the fast food system and consists in the product preparation time reduction, goods range expansion and quality enhancement by way of creation of a new dish with quality taste indices with combination of a meat filling with a vegetable one with application of a sauce without preserving agents.

4 cl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to a composition of a protein-containing edible foam-forming coating for bakery products. The composition contains gram flour, ashberry powder produced from ashberry refuses dried in vacuum-type dryers at a temperature of 55-65°C till moisture content is equal to 5-10%, culinary salt and water. The components are taken at the following ratio per 100 g of the mixture, %: gram flour - 5-15; ashberry powder - 5-10; culinary salt - 1-3, water- balance.

EFFECT: edible foam-forming coating ensures bakery products storage life increase and microbiological population decrease.

8 tbl, 3 ex

FIELD: personal use articles.

SUBSTANCE: invention relates to product for snack and method of its preparing. The product for snack comprises at least one long-term storage baked product and at least one muesli-component, at that the muesli-component comprises a binder and dry starting materials, and the ratio of the binder to the dry starting products in the mixture ranges from 25:75 to 75:25, and the long-term storage baked product and the muesli-component are connected with each other, at that the muesli-component has a value aw in the interval from 0.1 to 0.7. In the method of preparing a product for snack, at least one long-term storage baked product is connected to at least one muesli-component, and for obtaining the muesli-component the binder is prepared, which is then mixed with the dry starting materials, and the ratio between the binder and the dry starting materials in the mixture is from 25:75 to 75:25, then cooling and conditioning of the raw mass of the muesli-component is carried out, in which the value aw of the muesli-component is set in the range from 0.1 to 0.7, then the muesli-component is imparted with a desired shape, then on the long-term storage baked product or the muesli-component the connecting substance is applied, and the long-term storage baked product is combined with the muesli-component.

EFFECT: invention enables to obtain a product characterized by high degree of crunching, delicate and light taste, and retaining these properties over the long term storage.

20 cl, 2 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to bakery industry and may be used for functional purpose fancy bread products preparation. The formula of the fancy bread with sea-buckthorn extraction cake includes prime grade wheat flour, sugar sand, butter, melange, salt, pressed yeast and water. Additionally, the fancy bread contains a poly-functional additive represented by powder produced from defatted sea-buckthorn extraction cake at the following components ratio, wt %: prime grade wheat flour - 54.71; prime grade wheat flour (for sprinkling) - 2.41; sugar sand - 6.03; butter - 1.81; butter (for handling) - 2.41; melange (for lubrication) - 2.17; salt - 0.91; sea buckthorn extraction cake - 2.93; pressed yeast - 0.91; water - 25.71.

EFFECT: invention allows to accelerate the fermentation process, increase gas-forming capacity of wheat flour, increase specific volume, porosity and storage life of the ready product.

2 tbl

FIELD: food industry.

SUBSTANCE: invention relates to a fat-based creamy food filling stable during baking and to the filling production method. The fat-based creamy food filling stable during baking contains a continuous fat phase containing low-melting fat with melting temperature equal to 40°C or lower, a solid phase dispersed in the continuous fat phase and containing hygrophilous powder and high-melting fat with melting temperature equal to at least 70°C, where water activity is equal to 0.5 or less. The particles of hygrophilous powder and high-melting fat generate bimodal distribution of creamy food filling particles according to size including one dust particles fraction containing dust subfraction with dust particles sized less than 4 microns and another fraction containing a creamy subfraction with particles sized more than 4 microns. The bimodal distribution of the creamy food filling particles according to size efficiently promotes imparting stability during baking to the creamy food filling which is evidenced by essential absence of the filling spreading out and essential absence of fat isolation from the filling after heating of the creamy food filling sample during 10 minutes at a temperature of 150°C. The fat-based creamy food fillings are stable during baking at a temperature of at least up to nearly 125°C.

EFFECT: invention allows to produce creamy food fillings especially applicable in products wherein a filling is to be added before baking.

33 cl, 5 dwg, 10 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for production of a food supplement for a food product. For preparation of the said additive, one mixes an agent and distillery slops at a ratio of 5-85 wt %, agent - balance, gradually adding water; the components mixture is stirred and conditioned until thick sour cream consistence. The food product contains at least one ingredient and the food supplement.

EFFECT: ready product quality increase, exclusion of specific odour and fusel oils.

9 cl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of bakery and pastry products. method envisages preparation of soya germ flour based on germ fraction produced during manufacture of thermally treated soya bean grit or full fat soya bean flour, such germ flour mixing with flour of grain raw material at a ratio of (1.0-2.5):(9-7.5) and preparation of dough based on the produced flour composition and other recipe components. The flour of grain raw material may be represented by wheat, rye, maize, buckwheat, rice, oat, millet or barley flour or their compositions and combinations. Dough is moulded with products of the corresponding range baked.

EFFECT: proposed method allows to manufacture products of functional purpose with good organoleptic indices.

2 cl, 1 tbl, 3 dwg, 1 ex

FIELD: food industry.

SUBSTANCE: cookie with enhanced stability in the process of manufacture includes upper cookie, lower cookie and a filling between them. Each of the upper and lower cookie has a front end, a back end and two sides between them, a length between the said ends and a width between the said sides, a central part as well as an inner and an outer surfaces. The cookies inner surfaces are adjacent to the filling and contact it. The cookies inner surfaces are flat; each of the outer surfaces includes multiple areas of the outer surfaces to provide for a non-flat outer surface. At least one of the outer surface areas is flat and has width equal to 10 - 40% of the cookie width and is designed to provide for the cookie stability when the said at least one outer surface area providing for stability is positioned on a flat support surface. Additionally, one proposes a method for providing for the cookie stability and balance in the process of manufacture, including production of the cookie with an inner and an outer surface. The cookie outer surface includes multiple outer surface areas designed to provide for a non-flat outer surface. At least, one of the outer surface areas has width equal to 10 - 40% of the cookie width and is designed to provide for the cookie stability in the process of manufacture.

EFFECT: invention allows to produce a sandwich cookie with an aesthetically pleasant non-flat outer surface and with enhanced stability in the process of manufacture.

17 cl, 5 dwg

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

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