Method for producing pelmeni enriched with fish raw material

FIELD: food industry.

SUBSTANCE: method involves kneading the dough, preparing the raw material of beef, pork, fish of the cod family, and preparing the plant component of pearl barley porridge. Stuffing for pelmeni is prepared by mixing the animal raw materials, the plant component, fresh chopped onion, food salt, spices and water. The ground fish, beef, pork and pearl barley porridge are used at the specified weight ratio. The pelmeni are moulded, frozen, tumbled and packed.

EFFECT: invention can improve the nutritional value of the product while reducing its caloric value.

1 dwg, 3 tbl, 1 ex

 



 

Same patents:

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 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.

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

FIELD: food industry.

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

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

4 dwg

FIELD: food industry.

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

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

2 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to production of pelmeni and similar products. Proposed is a method envisaging dough kneading and placement in the form of strips so that to form a dough partition located inside each product body with formation of an enclosed dough shell with the same partition separating the body inner space into the upper and the lower chamber stuffed with filling. A layered shape is imparted to each product; for this purpose four dough layers are included in the composition, namely - the upper and the lower shell layers and the first and the second partition layers, the weight content of structural elements is assumed to be as follows: upper shell layer - 15, upper chamber filling - 20, first partition layer - 15, second partition layer - 15, lower chamber filling - 20, lower shell layer - 15 or upper shell layer - 20, upper chamber filling - 15, first partition layer - 10, second partition layer - 10, lower chamber filling - 25, lower shell layer - 20 or upper shell layer - 15, upper chamber filling - 25, first partition layer - 10, second partition layer - 10, lower chamber filling - 25, lower shell layer - 15 or upper shell layer - 10, upper chamber filling - 25, first partition layer - 8, second partition layer - 10, lower chamber filling - 35, lower shell layer - 12 or upper shell layer - 10, upper chamber filling - 30, first partition layer - 10, second partition layer - 10, lower chamber filling - 30, lower shell layer - 10. The method additionally envisages a central chamber formation so that an upper, a central and a lower chambers stuffed with filling are differentiated within the product body inner space. The central chamber shape is assumed as similar to that of the whole product; for this purpose the first partition layer is designed as bulged upwards with the second layer downwards, the resultant walls curvature replicating that of the corresponding shell layers; the weight percentage of the product structural element is assumed as: upper shell layer - 15, upper chamber filling - 15, central chamber first layer - 15, central chamber filling - 10, central chamber second layer - 15, lower chamber filling - 15, lower shell layer - 15 or upper shell layer - 20, upper chamber filling - 10, central chamber first layer - 10, central chamber filling - 20, central chamber second layer - 10, lower chamber filling - 10, lower shell layer - 20 or upper shell layer - 10, upper chamber filling - 15, central chamber first layer - 10, central chamber filling - 15, central chamber second layer - 10, lower chamber filling - 20, lower shell layer - 20 or upper shell layer - 10, upper chamber filling - 20, central chamber first layer - 10, central chamber filling - 20, central chamber second layer - 10, lower chamber filling - 20, lower shell layer - 10 or upper shell layer - 12, upper chamber filling - 15, central chamber first layer - 8, central chamber filling - 20, central chamber second layer - 8, lower chamber filling - 25, lower shell layer - 12. Additionally proposed is a product manufactured by the said method where the both layers of the partition and/or the central chamber have perforation in the form of round holes with diameter equal to 0.3-3 mm, the number of holes assumed within the range of 1 - 12, depending on the corresponding layers thickness. Such holes are through or single, uniformly arranged across the area of the partition and/or central chamber layers surface. In case of single design the holes arrangement order is assumed as symmetrical to that of their arrangement in the first layer. As filling for all the chambers one uses meat, fish mushroom or combined mince; alternatively, mince is placed but in a single chamber with the other stuffed with potato puree and/or variegated vegetable mixture.

EFFECT: invention is aimed at ensuring versatility and cost efficiency of the products manufacture technology as well as great variety of their taste properties and tones for increase of consumers' demand for such products.

4 cl, 3 dwg, 2 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The mechanism for moulding dough products with filling contains a dough mixer, a dough conduit, dough-rolling cylinders with an electric drive, dough bands, a filling conduit, a filling feeder and stamping drums with moulding cells and an electric drive; the electric drives are equipped with synchronous converters for imparting equal circumferential speed to the rotating elements; the diameters of the upper pair of the initial dough-rolling cylinders are assumed to be equal to or in excess of the diameters of the lower pair of cylinders; screw regulators are used for variation of distances between the cylinders rotation centres and clearances between the rotating elements touching surfaces.

EFFECT: invention allows to simplify the design.

FIELD: food industry.

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

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

2 cl, 2 dwg, 3 tbl, 2 ex

FIELD: food industry.

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

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

1 dwg

FIELD: food industry.

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

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

FIELD: food-processing industry.

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

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

2 cl, 1 dwg

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

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

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

2 cl, 4 ex

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

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

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

9 cl, 3 ex

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

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

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

8 cl, 3 ex

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

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

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

7 cl, 6 ex

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

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

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

10 cl, 6 ex

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

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

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

9 cl, 3 ex

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

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

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

8 cl, 3 ex

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

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

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

10 cl, 9 ex

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

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

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

22 cl, 3 dwg

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