METHOD FOR PRODUCTION OF COOKED SEMI-PRODUCT Russian patent published in 2024 - IPC A21D13/04 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to flour confectionary production and catering, and can be used in production of cooked semi-product. Cooked semi-product production method involves preparation of a brew of prime grade wheat flour, black crowberry fruit extraction cake (Empetrum nigrum), butter margarine, water and salt. At the same time a mixture of wheat flour and black crowberry fruit extraction cake (Empetrum nigrum) is gradually added to the cooking pot while boiling water, margarine and salt, stirring for 5–8 minutes until a homogeneous mass is formed, then the brew is cooled to 60–65 °C. Then melange is gradually added and mixed during 15–18 minutes till homogeneous structure. Dough with temperature of 35±3 °C is formed by deposition method. Further, the molded workpieces are baked in two stages: at the first stage for 20 minutes at temperature of 195 °C, and at the second stage for 25 minutes at temperature of 175 °C. Dough with moisture content of 55–57% is prepared at the following ratio of recipe components, kg per 1,000 kg of finished products: prime grade wheat flour—302.0–321.3, black crowberry fruit extraction cake (Empetrum nigrum)—32.8–92.3, cream margarine—150.8–160.7, melange—452.3–482.0, culinary food salt—6–8, drinking water—the rest.

EFFECT: invention allows to produce a cooked semi-product of improved quality with increased nutritive value due to use of properties of a biologically active component in the form of black crowberry fruit extraction cake (Empetrum nigrum).

1 cl, 1 tbl, 3 ex