METHOD FOR PREPARATION OF YEAST-LEAVENED DOUGH GOODS WITH FILLINGS UNDER FAST FOOD CATERING CONDITIONS Russian patent published in 2015 - IPC A21D13/00 A23P1/08 

FIELD: food industry.

SUBSTANCE: according to the first version, the method envisages preparation of semi-products in the form of a flat cake, prepared from 140-250 g unfermented yeast-leavened dough and rolled to have 15-25 cm diameter and 2-5 cm height, in the form of a filling containing poultry meat, in the form of a filling consisting of cut tomatoes and in the form of a sauce. The method envisages preliminary preparation of semi-products at a stationary public catering enterprise and semi-products delivery to a public catering service point. The filling is used in the form of marinated boneless chicken meat with addition of spices; the vegetable filling - in the form of fresh white cabbages chopped into pieces sized 0.5-2.5 mm, fresh tomatoes cut into slices sized up to 1 cm, brined or pickled cucumbers cut into slices with length equal to 3-10 cm and thickness equal to 3-7 mm, fresh potatoes cut into bars sized 6*6 mm and garlic sauce. Meat is fried in a rotation oven till readiness and cut into small pieces; potatoes are fried in deep fat; the prepared flat cake semi-product is split lengthwise; the inner sides are greased with garlic sauce; the vegetable fillings are put onto garlic sauce in the following sequence: cabbages, tomatoes, cucumbers, French fries; fried chicken meat is put onto French fries; then the flat cake with fillings is put onto the grill for 30-40 sec and heated from both sides. The goods are prepared at the following components ratio, wt %: flat cake - 50-200, marinated chicken - 150, fresh white cabbages - 20-100, fresh tomatoes - 15-80, brined and pickled cucumbers - 10-80, French fries - 10-70, garlic sauce - 20-80. According to the second version, the method envisages preliminary preparation of semi-products in the form of a filling containing poultry meat, in the form of a filling consisting of cut tomatoes and in the form of a sauce. The method envisages preliminary preparation of semi-products at a stationary public catering enterprise and semi-products delivery to a public catering service point. One uses 20×80 cm - 40×60 cm lavash, a filling in the form of boneless marinated chicken with addition of spices, a vegetable filling in the form of fresh tomatoes cut into slices sized to1 cm, a garlic sauce and grated 20% fat hard cheese. Meat is fried in a rotation oven till readiness and cut into small pieces; lavash Ѕ is greased with garlic sauce from one side; grated cheese, tomatoes segments, fried chicken meat are put onto garlic sauce; then, at first, the fillings are wrapped into a major part of the lavash, then - into a lavash quarter and put onto the grill for 30-40 sec and heated from two sides. The goods are prepared at the following components ratio, wt %: lavash - 50-200, marinated chicken - 30-150, grated hard cheese - 30-100, fresh tomatoes - 20-80, garlic sauce - 20-80. Additionally, the method versions envisage the following actions: onto fried chicken meat one additionally puts fillings in the form of ketchup or sauces of industrial production and/or pickled onions and/or Korean carrot salad and/or grated cheese and/or fresh tomatoes and/or brined or pickled cucumbers and/or French fries.

EFFECT: invention is reproductive, available for implementation, may be used in the fast food system and consists in the product preparation time reduction, goods range expansion and quality enhancement by way of creation of a new dish with quality taste indices with combination of a meat filling with a vegetable one with application of a sauce without preserving agents.

4 cl, 2 ex