MEAT POCKETS "KLINSKYE" AND METHOD OF PRODUCING THE SAME (VERSIONS) Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, production of dough products with filler. SUBSTANCE: method involves kneading dough; holding for 35-40 min; preparing meat farce; adding soya protein, onion, salt and flavoring additives; forming meat pockets; freezing; tumbling and packing; kneading dough involves preliminarily mixing eggs and salt with water having temperature of 35.5-44 C, adding flour containing at least 23% of crude gluten having temperature of 16.0-21.5 C and mixing for 15-40 min until obtaining plastic dough having temperature of 25.5-28.5 C and moisture content of 37.5-42.0%; preparing farce by grinding and mixing farce components, such as raw meat and hydrated soya protein used in the ratio of (45-47): (9.5-10.5); mixing while adding water in an amount of at least 18% by weight of raw meat, comprising components, such as first-grade trimmed beef containing no more than 6% of connective tissue and fat trimmed pork containing 50-85% of fatty tissue, with beef and pork ratio being (34.3-35.3):(10.7-11.7). According to other version, method involves kneading dough by using mixture of baker's wheat flour and macaroni flour. EFFECT: improved quality, increased organoleptical properties and biological value, with traditional flavor combination being kept, and reduced production costs. 62 cl, 6 ex