METHOD FOR COOKING BAKED BUUZ WITH CHEESE Russian patent published in 2022 - IPC A21D13/30 A21D13/31 A21D13/38 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, and in particular to methods for baking dough products with meat filling, for their use in public catering establishments, including in the form of semi-finished products. A method for preparing baked buuzes with cheese is proposed, which involves the use of yeast or puff yeast dough, minced meat from beef, pork, onion, garlic and spices, rolling out the dough weighing 50 g to a circle shape, placing a portion moistened with beef broth in the middle of the resulting circle from dough minced meat weighing 40 g, closing the edges of the dough and pinching the dough shell in a circle, leaving a hole on top, while a portion of grated suluguni cheese weighing 10 g is placed on top of a portion of minced meat before closing the test shell, after closing and pinching the resulting semi-finished product is smeared with a beaten egg and baked at a temperature of 250-300°C for 15 minutes until a golden crust is formed, after which each buuz is sprinkled with grated suluguni cheese weighing 10 g on top and continue to bake at a temperature of 250-300°C for another 3 minutes until the cheese is melted and baked until golden brown, moreover, to moisten the meat minced meat use liquid beef broth, which is added directly to the minced meat, or an ice cube from beef broth is used, which, when forming a buuz, is placed on top of a portion of minced meat along with grated suluguni cheese.

EFFECT: invention provides an increase in the shelf life, an increase in the nutritional value and taste properties of finished buuzes, as well as an increase in the number of transportation methods, with the possibility of road transportation in finished form.

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