METHOD FOR PRODUCING OF HARDTACKS Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, production of formed foods from raw cereal material, preferably, from semi-finished products for preparing of fried hardtacks.

SUBSTANCE: method involves grinding bread, in particular, dried rye, and/or wheat, and/or corn bread; preparing mixture of ground bread in an amount of 70-95 wt% and starch-containing product used in an amount of 5-30 wt%; wetting prepared mixture in mixer until moisture weight part is 20-50%; mixing wetted mixture; forming mixed and wetted mixture by pressing with the use of, for example, screw-type press or extruder under pressure of 5-20 MPa at temperature of 15-45°C in pressing zone; cutting formed mixture and drying at temperature of 40-90°C until moisture weight part is 5-15%; frying products in vegetable oil heated to temperature of 150-210°C for 5-20 s; using starch-containing product, and/or ground potato flakes, and/or ground rye flakes, and/or ground wheat flakes, and/or corn flakes, and/or ground buckwheat flakes. During preparing of mixture flour may be added in an amount of up to 50% by weight of mixture, said flour may be rye flour, and/or wheat flour, and/or corn flour, and/or rice flour, and/or buckwheat flour, and/or ground grits, such as rye and/or wheat grits used in an amount of 60% by weight of mixture. Before wetting procedure, edible salt may be added in an amount of up to 5% and sugar in an amount of up to 5% by weight of mixture.

EFFECT: wider range of novel semi-finished products for obtaining of fried hardtacks having prolonged shelf life and improved organoleptical properties.

10 cl, 8 ex