METHOD FOR PREPARATION OF DOUGH GOODS WITH FILLING FROM BY-PRODUCT Russian patent published in 2018 - IPC A21D13/31 A21D13/38 A21D8/02 A23D9/00 A23L13/20 A23L13/60 A23L5/10 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely, to a method for manufacturing articles made from a dough with fillings for use in public eating outlets. Yeast dough is kneaded by pouring wheat flour of the highest grade into warm water in which sugar, salt, yeast are diluted, held for 20 minutes to obtain a semi-liquid dough, are cut on the surface, greased with vegetable oil, in the form of small lozenges weighing 20–40 g. To prepare the filling, the by-products of agricultural animals or birds are cooked in water for 2 hours with the addition of spices in the ratio of 1 liter of water: black pepper peas 1 g, crumbled onions 15 grams of garlic 5 grams. Cooked components of the filling are passed through a meat grinder, lightly stewed in vegetable oil for 10–20 minutes, at the end of quenching add onion, passed through a meat grinder in an amount of 10–20 % of the mass of the filling, mix the components of the filling with salt and pepper, form products in the form of a ball with a diameter of 3 to 6 cm, fry in a deep-frying pan at a temperature of 170–190 °C. Ingredients for frying consist of animal fat of the highest grade: pork fat, beef fat, lamb fat and vegetable oils in the amount of 40 % of the total volume of fat components or from a mixture of vegetable oils and melted butter in a 3:1 ratio. In the components for roasting, add citric acid at a rate of 2–3 g per 100–150 g of fat to prevent oxidation processes of fat changes during deep-frying and smell of animal fats and the production of crispy crust, while maintaining the softness of the test part of the products, allowing to increase the shelf life of the finished product without loss of flavor. Beef, pork and sheep's lungs, liver, kidneys, and heart are used as by-products of agricultural animals. As by-product of agricultural birds use chicken and goose stomachs, liver, heart.

EFFECT: method makes it possible to prepare products with optimal technological characteristics, which have high nutritional value and organoleptic indices of softness, juiciness, creamy taste.

3 cl, 1 tbl