"GLUTEN-FREE" PELMENI AND METHOD FOR THEIR PRODUCTION Russian patent published in 2018 - IPC A21D13/47 A21D13/66 A21D13/30 

FIELD: food industry.

SUBSTANCE: pelmeni formula consists of veined beef 1 s, broiler chicken's meat, goose raw fat, flour mix "MIK'S", including rice flour, flax flour, corn starch, chickpea flour and amaranth flour, garlic, onion, salt, spices, water, milk curd whey, olive oil, sunflower oil, guar gum and xanthan gum, chicken eggs and water, flour rice or cornstarch for filling. The quantitative ratio of the ingredients is selected. For the dough, milk curd whey and water are taken in a ratio of 70:30. The method involves preparation of meat and vegetable raw materials, dough kneading, minced meat preparation, formation, freezing and tumbling of products. In the dough production, heating of gluten-free flour components is applied, and the mixture with curd whey is used with a titrated acidity of at least 67°T, water with a temperature not exceeding 37±1°C. Minced meat preparation is carried out in a periodically-operating minced meat mixer. Dough kneading is carried out in continuous or batch dough mixers for 7-9 minutes.

EFFECT: high biological and nutritional characteristics, obtaining of pelmeni dough with improved rheological properties.

4 cl, 5 tbl