Device for manufacturing filled dough products and dough charger used in such device

FIELD: food industry.

SUBSTANCE: device contains a bin, a charger, units for preliminary and final moulding of a dough ribbon with sheeting rolls and a product moulding mechanism. The device is equipped with a cutting shaft installed at the output of the preliminary moulding unit and intended for longitudinal cutting of the dough ribbon moulded inside the said unit. Additionally, the device is equipped with at least one final moulding unit and separating transporters ensuring supply of dough strips produced in the course of cutting to each final moulding unit. The dough charger contains charging shafts with radial blades that rotate in an anti-parallel way. Under each shaft, a dough clipper is installed. The charging shafts have an external surface including a cylindrical surface section in the middle part and two conic sections with a conic expansion directed off the cylindrical surface and towards the shaft ends. The blades have angle recesses along the free edge forming a rectangular projection in the blade central part. Along the upper edge of each clipper is a groove the shape whereof matches that of the said blade projections.

EFFECT: increased performance of the device.

10 cl, 5 dwg

 

The technical field to which the invention relates

The invention relates to food industry, more specifically to equipment for processing, test, intended for primary use in the production of ravioli and similar products.

The level of technology

A device for the preparation of dough products with filling (see patent SU 1634210, IPC: A21C 9/06, publ. 15.03.1991 g) containing a hopper for filling and two bunkers to the test, the output of each of which has a corrugated it rolls to form a test tape and posted the guide plate for supplying a test strip placed below the forming drums.

With two bins for the test and two raskatyvayuschih mechanisms, the device produces simultaneously two test strips which are used for molding products. However, it can only be used for pre-prepared test and provides test strips with a relatively large thickness, which reduces the quality of the products.

A known machine for production of pelmeni (see the patent for invention RU 2379894, IPC: A21C 9/06, publ. 27.01.2010), a hopper for containing the dough with a dough kneading mechanism, raschetyvaya rollers, ensuring the formation of two test tapes, punching drums with forming the cell�AMI and tubes for the discharge of the stuffing between test tapes.

The device has high performance, but for the formation of two test tapes between raskatyvanii rolls creates a zone of high pressure, which leads to heating of the test mass to a temperature of 38°C and above, and its structural changes, resulting in reduced quality of test wrappers and quality of products in General.

Device, ensuring the formation of two test tapes are in patents: EN 71213 U1, IPC: A21C 9/06, publ. 10.03.2008 G.; RU 2500106, publ. 10.12.2013; EN 80312, publ. 10.12.2009; EN 50759, publ. 27.01.2006 G.; EN 74765, publ. 20.07.2008 G.; GB 652550, publ. 25.04.1951 However, all of these devices are similar in design, similar to the above analogue, and suffer from the same weakness - substantial heating of the dough in the process of formation of test strips.

It is known device for the manufacture of dough products with filling (see patent RU 127291 U1, IPC: A21C 9/06, publ. 27.04.2013) containing a hopper for dough, the hopper for the filling, superchargers dough and filling, the forming mechanism in the form of spinning reels with cells on the cylindrical surface. Supercharger test is made in the form of screws. On the main auger installed head for forming a test tube, made in the form of the extrusion mechanism, the output of which is placed a knife to separate the test tube into two strips which are served by on�rususa rollers in the area of the mating cylindrical surfaces of the forming drums.

As the closest analogue on the presence of signs, similar to the essential features of the claimed technical solution the device for the manufacture of dough products with filling, made a device for the manufacture of pelmeni ravioli, comprising a hopper for the dough, a blower test, blocks preliminary and final shaping of the dough ribbon with raskatyvanii rollers, and also the mechanism of formation of dumplings (see patent RU 2134969, IPC: A21C 9/06, publ. 27.08.1999.

In this decision, the formation of the dough ribbon is carried out in two stages, and thus excluded the heating test, which allows to preserve its structure and to ensure high quality of test membranes in the products. In the flattening process formed one of the test tape that is wound on a removable cumulative swath.

The formation of the two test tapes on this unit is possible with consistent rolling, but in this case, performance is halved. Significant deficiencies include the need to participate in the process of a person providing a permutation removable cumulative rolls with ribbons between the preliminary and final molding.

Known feeder for dumpling machine (see patent RU 78037 U1, IPC: A21C 9/06, publ. 20.11.2008), a hopper for containing the test�, in the lower part of which is placed two of the rotating shaft with blades and placed them under the screw, push the batter through the funnel issue, forming a test strip fed between raskatyvanii rolls.

Known feeder for dumpling machine, including the drive and a hopper for dough, the bottom of which are placed mutually perpendicular to each other two pairs of pressure rolls, one below the other, under which is placed a guide roller for feeding the test in the output window (see the patent for useful model RU 115162, IPC: A21C 9/06, publ. 27.04.2012).

Significant disadvantages of the two above-mentioned feeders include: increased pressure applied to the dough to push through the window issue, leading to violations of the structure of the test and deterioration in the quality of a test cover, significant limitations on humidity and consistency of the dough, as well as the high likelihood that the test in the support bearing shafts and rotating the dough on the shafts.

To prevent the dough in bearing assemblies use different sealing elements and special tools, such as blower test according to the patent RU 2395969, IPC: A21C 9/06, publ. 10.08.2010, or as in the roll of a pumping mechanism according to the patent SU 204956, publ. 22.01.1968.

The closest analogue to saleemah� technical solutions of the supercharger is supercharger dough for dumpling machine, disclosed in the patent for useful model RU 103444, IPC: A21C 9/06, publ. 20.04.2011 G. Similar features closest analogue to the claimed solution are: the presence of the drive, the hopper for the dough and two pumping shafts with radial blades, placed in the lower part of the hopper, under each of which is fixedly mounted knife-razor test, excluding adhesion test to the shaft and its parasitic scrolling.

Among the disadvantages of the closest analogue is possible to note significant limitations in terms of moisture and softness of the dough when using a supercharger, as made in the form of a slotted intake shafts are prone to clogging test. Additionally, the dough falls between the delivery ends of the shafts and the walls of the bunker. With the aim of reducing the negative effects of past pumping shafts made shortened and mounted on the drive element at one end, however, this has led to the reduction of the capacity of the hopper for the dough. To give direction facing the test under the supercharger install guide plates.

Disclosure of the invention

The aim of the invention is to develop high-performance devices, while maintaining high quality products and have extensive capabilities.

A positive technical result of the invention yavlyaetsyaprostota device performance due to the possibility of simultaneous production of two or more test strips and full automation of the process, while ensuring high quality products and opportunities of using the device for work with dough any moisture and softness.

The technical task mentioned positive technical results are achieved due to the fact that the device for the manufacture of dough products with filling, a hopper for containing the dough, a blower test, blocks preliminary and final shaping of the dough ribbon with raskatyvanii rolls and the mechanism of formation of products, according to the claimed invention, provided is installed at the output of a preliminary molding cutting shaft for slitting formed in this block a test tape, at least one unit of the final molding and household conveyors that supply obtained in the cutting process of test strips, each to his final block molding.

As in the prototype, the proposed device is excluded heating test, and two-step unrolling allows the formation of test strips without preliminary preparation of the test.

In contrast to the prior art, from the block preforming, after cutting out two or more �test strip, that is determined by the number of cutting annular edges, made on cutting the shaft. The resulting cutting the test strip is further subjected to final rolling, each in its block final molding. These processes final molding for all the test tapes are carried out simultaneously. Transfer the dough between operations occurs automatically, i.e., excluded participation in the process of the person is left with only the function of the observer controller.

Thus, the proposed device for the manufacture of dough products with filling provided the simultaneous production of two or more test strips in a completely automated process that contributes to high performance of the device. At the same time due to the lack of heating and the implementation of rolling in two stages provided high quality test shells products, and the device is characterized by wide possibilities of use: to work with the dough in a wide range of moisture and softness of the latter.

This also contributes to the proposed technical solution supercharger test. According to the claimed invention, the proposed supercharger test containing a counter-rotating pressure rolls having radial blades, each of which is mounted the cutter test, delivery VA�s is made with the outer surface, which includes the segment of the cylindrical surface in the middle section and two conical section with a conical extension directed from the cylindrical surface to the walls of the hopper, the blades are made with angular samples of the free (outer) edge, forming in the middle part of the blade rectangular protrusion, and the upper edge of each cutter dough is formed a groove with the form, second mentioned projections of the blades.

Supercharger test is placed in the lower part of the hopper for the dough, either directly under it. In the latter case, perform the bunker without bottoms, and a blower disposed in the casing forming a continuation of the walls of the bunker.

The main difference of the proposed supercharger is the embodiment of a bearing part of the shaft and its blades.

The proposed form of delivery shaft contributes to the concentration of the test in the middle part of the hopper and keeps it from getting into the bearing nodes. The dough tends to the conical surfaces of the shaft from the bin wall in its Central portion where gently issued a compact narrow strip of it in the mechanism.

The shape of the blades forcing the shafts contributes to the fact that the main pressure applied to the test when it fed into the gap between raskatyvanii rolls, concentrated in the area of the rectangular protrusion of the blade, also suitable for�consistent with the middle part of the shaft and the area of concentration of the main mass of dough. This prevents the extrusion of the dough outside raskatyvayuschih rolls and provides a smooth dough ribbon by rolling. In the end provides the high quality test of the shells in the finished products.

Mentioned distribution of forces in the blades allows the supercharger to work with the dough moisture and softness.

The height of protrusion of the blade is preferably from two to 15 mm. At a lower height of the projection mentioned effect is absent. Increasing the height of the ledge more than 15 mm technologically impractical because does not enhance the aforementioned effect.

As shown, the above-mentioned features that characterize the shape of the shaft and the shape of the blades, they work together. Otherwise, if you use one or the second symptom independently, it is possible the extrusion of the dough outside it rolls that yields a test tape with recurrent ragged edges.

Performing on the upper edge of the cutter groove shape, the second protrusion of the blades, allows operation of the mechanism, namely the possibility of rotation of the shaft and the possibility of removing the razor test with the blades when passing, which eliminates spurious scrolling test and can significantly reduce the load on the shafts.

Thus in p�the process of operation of the proposed supercharger dough is not experiencing high stress, which could lead to significant heating and structural changes. The dough is freely exits through the open bottom of the hopper between the test cut-offs.

In most of the known solutions raschetyvaya rolls beneath the supercharger is placed parallel to the pressure rollers. In the proposed device issuing test narrow concentrated band allowed raschetyvaya swaths perpendicular to the pressure rollers, whereby it became possible to increase the volume of the hopper for the dough.

In a specific example implementation of the device block preforming a test tape includes at least two pairs raskatyvayuschih rolls placed one below the other. The cutter shaft is preloaded cutting edge to one of raskatyvayuschih bottom pair of rolls, a second roll of this pair formed a groove for the free passage of the cutting edge.

Each block final shaping of the dough ribbon includes at least two pairs of counter rotating raskatyvayuschih rolls. Pair raskatyvayuschih rolls can be spaced apart a considerable distance. In this case, advantageously between pairs raskatyvayuschih rolls to place the tensioner to adjust the tension of the test tape.

The wall of the silo for the test perform a vertically plumb with the aim cellulite� buildup test on them.

The mechanism of formation of products includes a pair of counter rotating drums with forming cells on the outer surface, of devices for feeding test strips into the gap between the drums and horsepital for supplying the filling between test tapes.

The preferred implementation of the proposed device for the manufacture of dough products with filling involves the use of a blower test, performed above and includes a pair of delivery impeller shafts, each of which is mounted the cutter test.

It is advisable to run the top end off valves in the compressor with the bevel from the front surface in the direction of rotation of the respective delivery shaft. This eliminates the planar contact of the cutter with the blade, which can lead to jamming of the blade, and permits free rotation of the shafts.

Preferably, when one delivery shaft is rotated on its axis relative to the second so that its blades are placed in the space between the blades of the second shaft.

Brief description of the drawings

The possibility of industrial feasibility of the proposed technical solution is confirmed by the following example, illustrated by drawings, which depict:

Fig.1 - functional diagram of the device for manufacturing products of stesta stuffed with the use of the supercharger;

Fig.2 - General view of the device from above;

Fig.3 - view with cross section a-A of Fig.2;

Fig.4 is shown forcing the shaft of the supercharger test;

Fig.5 - section b-b of Fig.3, in isometric view.

The implementation of the invention

Device for the manufacture of dough products with filling contains (see Fig.1) is placed in the technological sequence of the hopper 1 to the test with a supercharger test 2, block 3 preliminary molding of the test tape, the cutter shaft 4 for longitudinal cutting of the dough ribbon mounted on the output unit 3, the distribution conveyors 5 and 6, blocks 7 and 8 of the final molding of the test tape and the mechanism of formation of products, which includes a counter-rotating drums 9 and 10 from the forming cells on the outer surface, the fixture 11 and 12 for supplying the test strips into the gap between the drums and horsepital 13 for supplying the filling between testovymi ribbons.

Unit 3 preforming a test tape includes at least two pairs raskatyvayuschih rolls placed one below the other. Cutting the shaft 4 is preloaded cutting edge for felling bottom pair 14, wherein in the second forming roll 15 of this pair formed a groove for the free passage of the cutting edge of the shaft 4 (see Fig.1, 3).

Two pairs of counter rotating raskatyvayuschih rolls placed in each block (7, 8) final shaping of the dough ribbon.

�magnetotail test contains 2 placed in the lower part of the hopper 1 counter rotating pumping vane shafts 16 and 17, under which there is a cut off test 18 and 19, respectively (see Fig.2, 3).

Every delivery shaft (16, 17) (see Fig.4) is provided with a complex outer surface, which includes the segment 20 of the cylindrical surface in the middle part and the conical portions 21 and 22 at the edges with a conical extension directed from the cylindrical surface 20 to the edges of the shaft and the walls of the hopper 1.

Radial blades 23 delivery shafts on the outer free edge have angular sampling 24 forming in the middle part of the blade rectangular protrusion 25, the height of which ranges from 2 to 15 mm. On the upper edge of each razor test 18 and 19 is made a groove 26 having a shape, the second protrusions 25 of the blades 23 (see Fig.3, 5).

The device operates as follows.

The dough from the hopper 1 by means of the compressor 2 is supplied to block 3 preliminary molding of the dough ribbon. The steep walls of the hopper 1 and the conical portions 21 and 22 of the delivery shafts 16 and 17 contribute to the fact that the dough moves from the walls of the hopper 1 by the conical surfaces of the shafts in the Central part excluding the releases to the reference nodes. The blades 23 of the shafts 16 and 17 grab the dough and send it in an open space, the so-called "window of delivery" 27 formed between the ejector 18 and 19, through which the dough comes out freely. Box 27 does not perform any "forming" functions.

The main CIDP�adivima to the test pressure by the blades 23 are concentrated in the area of its rectangular protrusion 25. The test concentration in the middle part of the delivery shafts 16 and 17 and the concentration of the pressure applied in the middle part of the blades provide a neat, compact narrow strip of the issuance of the dough into the gap between raskatyvanii unit rolls 3 and eliminates the extrusion of the dough beyond these raskatyvayuschih rolls.

The result is the formation of a smooth test tape and the high quality test of the shells in the finished products. The supercharger can work with the dough moisture and softness.

Compact, neat flow of the test in block 3 of the provisional rolling to produce a flat test tape at any position raskatyvayuschih rolls. Fig.1 shows an example where raschetyvaya unit rolls 3 are parallel pressure rollers 16 and 17. In the example implementation of the device shown in Fig.2, 3, 5, raschetyvaya swaths of the block 3 is placed perpendicular to the delivery rollers 16 and 17, which allowed to significantly expand the hopper 1 for the dough and increase its volume.

The ejector 18 and 19 prevent the sticking of the dough on the blade and its parasitic scroll that can significantly reduce the load on the shafts 16 and 17.

The upper end of the ejector 18 and 19 is provided with a bevel 28 from the front surface in the direction of rotation of the respective delivery shaft� (see Fig.1). The presence of the bevels 28 permits free rotation of the shafts 16 and 17 and prevents jamming of the blades.

Delivery shaft 16 is rotated on its axis relative to the shaft 17 at an angle of ≈45°, allowing easy placement of the blade in the space between the blades of the shaft 17.

Emerging from unit 3 of the provisional molding test tape is cut with a cutting shaft 4, by a predetermined number of parts. Cut part of the strip of the test tape are discharged by the conveyors 5 and 6 for units 7 and 8 of the final molding, each to their respectively. To adjust the tension of test strips using the tensioning rollers 29 disposed between pairs raskatyvayuschih rolls in blocks final molding.

Emerging from blocks 7 and 8 is formed of the test tape through the guide plates 11 and 12 are supplied to the forming drum 9 and 10 of the mechanism of formation of products.

The proposed device allows to obtain a sufficiently thin dough cover products and keep the test structure, since the heating device is excluded for more than 28°C and the injury test. From the block 3 preliminary molding goes a test tape with a thickness of ≈18-20 mm. After final rolling its thickness is only 0.2-1.2 mm, which ensures high quality of finished products.

Usually for the formation of the product.�th of dough with a filling, such as: dumplings, manta rays, etc., use two test tapes, between which is placed the filling, as in the example.

However, it is possible to placement in one product two or three fillings, separated from one another by a layer of dough, as for example in the solution disclosed in the patent applicant's EN 2500106, publ. 10.12.2013.

The proposed device for the manufacture of dough products with filling allows to obtain two, three or more test tapes for industrial applications. You can do this through the cutter shaft 4 with two or more cutting edges and to equip the device with additional blocks final molding, and the relevant transport mechanisms for the transmission of the dough pieces between operations.

1. Device for the manufacture of dough products with filling, a hopper for containing the dough, a blower test, blocks preliminary and final shaping of the dough ribbon with raskatyvanii rolls and the mechanism of formation of products, characterized in that it is provided mounted on the output of the pre-molding a cutting shaft for longitudinal cutting of the dough ribbon formed in this block, at least one unit of the final molding and household conveyors that supply obtained in the process of cutting the dough�'s bands, each to his final block molding.

2. The device according to claim 1, characterized in that the block preforming a test tape includes at least two pairs raskatyvayuschih rolls placed one above another, wherein the cutter shaft is preloaded cutting edge to one of raskatyvayuschih bottom pair of rolls and the second roll of this pair formed a groove for passage of the cutting edge.

3. The device according to claim 1, characterized in that each block of the final molding of the dough ribbon includes at least two pairs of counter rotating raskatyvayuschih rolls, between which are placed the tensioner pulleys for the test tape.

4. The device according to claim 1, characterized in that the blower test is placed in the lower part of the hopper to the test and made in the form of a pair of delivery impeller shafts, each of which is mounted the cutter test.

5. The device according to claim 1, characterized in that the mechanism of formation of products includes a pair of counter rotating drums with forming cells on the outer surface, of devices for feeding test strips into the gap between the drums and horsepital for supplying the filling between test tapes.

6. Supercharger test containing a counter-rotating pressure rolls having radial blades, each fitted with a dough cutter, characterized in, Thu� delivery shafts made with the outer surface, which includes the segment of the cylindrical surface in the middle section and two conical section with a conical extension directed from the cylindrical surface to the ends of the shaft, wherein the blades are made with angular samples on the free edge, forming in the middle part of the blade rectangular protrusion, and the upper edge of each cutter dough is formed a groove with the form, second mentioned projections of the blades.

7. The supercharger according to claim 6, characterized in that the height of protrusion of the blade is 2-15 mm.

8. The supercharger according to claim 6, characterized in that the upper end of each cutter is beveled in the direction of rotation of the respective delivery shaft.

9. The supercharger according to claim 6, characterized in that the one forcing the shaft is rotated on its axis relative to the second so that its blades are placed in the space between the blades of the second shaft.

10. The supercharger according to claim 6, characterized in that the hopper for the dough is made with sheer vertical walls.



 

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3 cl

FIELD: food industry.

SUBSTANCE: invention is related to machine building, in particular, to food industry, and may be used in making products out of the main product with filler inside (filling). Depositing machine for making products with filling inside shell made of the main product comprises unit of the main product injection, unit of filling injection, extrusion-moulding unit and systems for the main product and filling supply speeds. Extrusion-moulding unit comprises channels for the main product supply with filling supply nozzles introduced in them, which consist of inlet nozzle and nozzle head, at that channels of the main product supply are arranged as alternating in cross section due to narrowing from nozzle bend inlet into channel wall to nozzle head cut and further along with supply of the main product from nozzle head cut to channel outlet section. Nozzle head has expanding cross section.

EFFECT: provides for guaranteed closure of high filling content inside product in the wide range of the main product and filling properties at accelerated modes of extrusion, and also gives different shapes to product, which makes it possible to increase demand for these products.

3 cl, 6 dwg

FIELD: engines and pumps.

SUBSTANCE: device for formation of half-finished products from dough by extrusion contains a hopper, a two-roll supercharger, a prematrix chamber arranged inclined in the lower rolls flap and a matrix with forming orifices fitted at the outlet of the aforesaid chamber, one roll being arranged above the other.

EFFECT: improved quality of finished products.

FIELD: engines and pumps.

SUBSTANCE: device for formation of half-finished products from dough by extrusion contains a hopper, a two-roll supercharger, a prematrix chamber arranged inclined in the lower rolls flap and a matrix with forming orifices fitted at the outlet of the aforesaid chamber, one roll being arranged above the other.

EFFECT: improved quality of finished products.

FIELD: food industry.

SUBSTANCE: invention is related to machine building, in particular, to food industry, and may be used in making products out of the main product with filler inside (filling). Depositing machine for making products with filling inside shell made of the main product comprises unit of the main product injection, unit of filling injection, extrusion-moulding unit and systems for the main product and filling supply speeds. Extrusion-moulding unit comprises channels for the main product supply with filling supply nozzles introduced in them, which consist of inlet nozzle and nozzle head, at that channels of the main product supply are arranged as alternating in cross section due to narrowing from nozzle bend inlet into channel wall to nozzle head cut and further along with supply of the main product from nozzle head cut to channel outlet section. Nozzle head has expanding cross section.

EFFECT: provides for guaranteed closure of high filling content inside product in the wide range of the main product and filling properties at accelerated modes of extrusion, and also gives different shapes to product, which makes it possible to increase demand for these products.

3 cl, 6 dwg

FIELD: food industry.

SUBSTANCE: device contains a bin, a charger, units for preliminary and final moulding of a dough ribbon with sheeting rolls and a product moulding mechanism. The device is equipped with a cutting shaft installed at the output of the preliminary moulding unit and intended for longitudinal cutting of the dough ribbon moulded inside the said unit. Additionally, the device is equipped with at least one final moulding unit and separating transporters ensuring supply of dough strips produced in the course of cutting to each final moulding unit. The dough charger contains charging shafts with radial blades that rotate in an anti-parallel way. Under each shaft, a dough clipper is installed. The charging shafts have an external surface including a cylindrical surface section in the middle part and two conic sections with a conic expansion directed off the cylindrical surface and towards the shaft ends. The blades have angle recesses along the free edge forming a rectangular projection in the blade central part. Along the upper edge of each clipper is a groove the shape whereof matches that of the said blade projections.

EFFECT: increased performance of the device.

10 cl, 5 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

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