FIELD: food-processing industry, in particular, production of meat pockets or curd dumplings.
SUBSTANCE: method involves kneading and holding dough; preparing dough enclosure; preparing filler in the form of pieces of dosed product; forming products by introducing dosed amounts of dense pieces of products into dough enclosure and pressing enclosure edges for complete covering of pieces of products; before product forming procedure, subjecting dosed pieces of product to thermal processing to state suitable for prolonged storage without necessity of low temperature conditions; during dough kneading procedure, introducing into dough components providing ready-to-eat state of product without additional cooking; before packaging procedure, exposing product to dehydration. Filler is meat farce containing spices. Pieces of meat farce are fried in oil before being introduced into dough enclosure. Dough product may be meat pocket or dumplings filled with dry curd mass, into which dry egg is added. Method for preparing of dough involves mixing 25 l of water with 100 kg of flour; adding 25-30 eggs or 0.25-0.30 kg of dry egg, 2.0-2.5 kg of edible salt, 2.5-3.5 kg of gluten, 0.1-0.5 kg of sugar, 0.4-0.6 kg of sodium glutamate, 3.0-4.5 kg of potassium carbonate, 1.5-2.5 g of sodium tripolyphosphate, with mixing process being continued while said components are added, so that by the end of mixing procedure, water content in mixture is 27-28 l. For fast preparing and eating of unpacked product, the latter is placed into vessel and hot boiled water is poured. Product is held in vessel until product is fully heated and dough enclosure with filler is softened.
EFFECT: increased efficiency owing to fast bringing of dough product to ready-to-eat state, and provision for keeping of high gustatory properties.
6 cl, 2 ex
