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

FIELD: food industry.

SUBSTANCE: invention relates to flour confectionary production. Cooked semi-product production method involves preparation of a brew of first grade wheat flour, ultradispersed reindeer lichen powder, butter, water and salt. Mixture of wheat flour and ultrafine reindeer lichen powder is gradually added to the cooking pot while boiling water, oil and salt, and the mixture is stirred for 10–12 minutes until a homogeneous mass is formed. Further, the brew is cooled to 60–66 °C, then melange is gradually added and stirred for 10–20 minutes to a homogeneous structure. Dough at temperature of 40±2 °C is formed by a deposition method, then the molded pieces are baked at temperature of 180–190 °C for 35 minutes. Dough is prepared with moisture content of 55–56% at the following ratio of recipe components, kg per 1,000 kg of finished products: first grade wheat flour—321.7–342.0, ultrafine reindeer lichen powder—63.9–120.2, butter—165.3–175.8, melange—390.8–415.6, culinary food salt—7–9, drinking water—the rest.

EFFECT: invention is aimed at obtaining a cooked semi-product of improved quality with increased nutritive value and extended storage life due to use of properties of biologically active component of ultrafine reindeer lichen powder.

1 cl, 1 tbl, 3 ex