FIELD: food industry.
SUBSTANCE: method for the production of ready-made frozen second courses in dough. A method is proposed for the production of a product from dough with a filling, which includes the following steps: a) preparation of a filling, including fillings from uniformly mixed components, which are cooled to a temperature of -4 to -2°C, wherein the filling includes meat and/or chicken and/or by-products filling with or without the addition of cracklings, smoked meats, vegetables, mushrooms, cereal products, or curd filling, and/or a sweet filling, and/or custard with or without the addition of fruits, berries, candied fruits, dried fruits, chocolate products; stuffing from cereal products with or without the addition of meat, chicken, cracklings, smoked meats, vegetables, mushrooms, dried fruits; stuffing of mushrooms and/or vegetables with or without meat, chicken, cracklings, smoked meats; stuffing from fruits and/or berries with or without addition of nuts, chocolate, candied fruits; cheese filling with or without the addition of cracklings, smoked meats, vegetables, mushrooms, nuts; stuffing from fish and/or seafood with or without the addition of vegetables, mushrooms, cereal products; stuffing from stewed, fried, pickled, salted vegetables; b) preparation of a dough piece from flour of the highest grades of grain crops; c) shaping the product in the dough to centre the filling in the form of a stuffed product with a filling in a dough shell; d) heat treatment of the product obtained in step c) until ready by boiling at a temperature of 90-98°C for 8-15 minutes, or steaming, or deep-frying, which is carried out at a temperature of 150-200°C for 2-4 min; f) forming the product from dough with a filling in the form of a crescent, rectangle, triangle, ellipse; f) applying breading and liaison to the resulting stuffed dough product; g) deep-frying at a temperature of 150-200°C for 2-4 minutes until cooked; h) freezing at -30 to -25°C for 30-60 minutes; and i) packing the finished product into a container; at the same time, during forming at stage e), the filling is applied to the sheet of the dough piece in portion-wise layers, and the product in the dough obtained at stage d) is laid out in the centre, and then the filling is again applied in portion-wise layers, and after that, a dough sheet is also fed on top of all layers of fillings, so that the edges of the dough sheets coincide, and the number of layers of the filling is from 2 to 5.
EFFECT: obtaining a multi-layer dough product with a filling with improved technological and organoleptic properties with a shelf life of at least 6 months.
1 cl, 2 dwg, 2 tbl, 2 ex
