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
