COOKED SEMI-PRODUCT PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method envisages production of a brew of butter, salt and water and the mixture heating till boiling. Then one gradually adds wheat flour to the produced mass, stirs the mass during 1-2 minutes till formation of a homogeneous elastic mass and cools it to a temperature equal to 60-70°C. Parallel one prepares a mixture of sodium caseinate, carrageenan, xantan gum and sodium carboxymethylcellulose and water, heats up the mixture to 60-70°C and maintains it at the same temperature during 120 minutes. Then the mixture is whipped while sorbitol is gradually added. Then yolk is added into the whipped mixture. The brew and the produced mass are jointed and stirred during 15-20 minutes. Then the dough pieces are moulded by way of deposition and baked during 30-35 minutes at a temperature of 175-185°C. The components for cooked semi-product preparation are taken at the specified ratio.

EFFECT: invention allows to produce a thin crust on the product which, in the process of baking, rises fast with formation of a cavity inside, to reduce requirements to the flour quality in terms of gluten quantity and quality, to stabilise the semi-product baking process due to dough viscosity and thermal stability enhancement and better moisture retaining capacity and to increase the product storage life.

1 dwg, 1 tbl