MEAT POCKET PREPARING METHOD Russian patent published in 1999 - IPC

FIELD: food-processing industry, in particular, production of pockets containing different fillers. SUBSTANCE: method involves heating water to temperature of 35-40 C; adding salt then flour into water; kneading dough; dividing obtained dough mass into pieces and subjecting each piece to double-triple kneading in each 10-15 min; holding dough pieces for 15-20 min; preparing filling from basic material which is preliminarily subjected to separate chopping; separating fat from pork and separately chopping it; pouring hot water having temperature of 98-100 C; mixing; putting filler into dough pockets; packing pockets so that one "happy" pocket contains filler different from that in other pockets. EFFECT: improved gustatory quality and increased consumer properties. 3 cl