FIELD: food industry.
SUBSTANCE: dough shell is formed, its thickness outside the adhesion/sealing/folding spots not in excess of 2 mm. The first hydrophilous component is produced based on lean meat with fat content less than 10% that is milled to produce the first mince; during and after milling one adds to such lean meat water in the amount necessary to provide for the required rheological properties of the first mince. The second hydrophobic component is produced based on raw material including a large (over 20%) amount of animal fats that is milled to produce the second mince, its pH provided for at a level of 5.8 or lower. The produced minces are alternatively placed inside the dough shell in immediate proximity to each other (so that to contact each other) with formation of a separation boundary, the ratio of their volumes ensured within the range of 1:5 - 5:1. At least either of the minces is placed in the dough shell in a quantity exceeding 0.5 g.
EFFECT: exclusion of the levelling of the meat and the fat flavours of the filling components after the low-calorie pelmeni have been cooked.
25 cl, 1 ex
