FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages placing filler into dough shell. In the process of the filler production one uses pork skin preliminarily smoked; pork skin is mixed with the other components of the filler at a ratio of 5:1-1:50. The moulded dish semi-product is frozen till temperature is lower than -7°C and maintained in such frozen condition for more than 24 hours. In the process of final culinary treatment one ensures heating the semi-product till temperature is higher than 85°C and maintaining it in such heated condition for more than 1 minute until the end product preparation. Thus one produces the dish semi-product composition containing dough and the filler based on an animal origin product. The filler includes smoked port skin mixed with the other filler components. The weight ratio of dough to the filler is maintained in a range of 5:1-1:6 while the filler is taken in an amount of no more than 50 g.
EFFECT: invention allows to retain the product smoky flavour after its culinary treatment.
25 cl, 3 ex
