METHOD FOR MANUFACTURE OF CULINARY FLOUR PRODUCTS WITH FILLING Russian patent published in 2014 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: method involves dough preparation, dough rolling out into sheet, dough filling putting onto the rolled sheet, the products moulding and baking. Yeast-leavened or layered dough is used. Yeast-leavened dough is rolled out into sheet 1 cm thick, 10 cm wide, 18-20 cm long. Layered dough is rolled out into two sheets, the first lower one has thickness equal to 0.5 cm, width and length equal to 10-12 cm; the second upper sheet has thickness equal to 0.5 cm and width and length equal to 15-18 cm. The filling is represented by buckwheat groats preliminarily cooked till mush condition, bulb onions sauteed with fat, salt, pepper and mushroom food product manufactured by way of pleurotus and cep mycothallus and cep micellium separate drying and milling till powdery condition. One mixes the said filling components and adds broth or water till homogeneous distribution of the components in the filling mass. The produced filling is put onto the centre of yeast-leavened dough sheet or onto the lower sheet of layered dough; products are moulded by way of sheet edge joining. Yeast-leavened dough products are baked at a temperature of 220-240°C during 45-60 minutes; layered dough products are baked at a temperature of 210-230°C during 35-45 minutes. The filling components are represented by cooked buckwheat groats, sauteed bulb onions, mushroom food product, creamy margarine, butter, pepper, salt and broth or water at the following ratio, g per 1 portion: cooked buckwheat groats - 400, sauteed bulb onions - 11, creamy margarine - 10, butter - 20, mushroom food product - 25, salt - 5, pepper - 0.1, broth or water - 100. The mushroom food product includes pleurotus and cep mycothallus and cep micellium at the following components ratio, wt %: pleurotus mycothallus - 60, cep mycothallus - 20, cep micellium - 20.

EFFECT: invention allows to manufacture products preserving their properties during storage and ensuring a stable mushroom flavour.

3 cl, 2 ex