| 摘要 |
FIELD: preparing of meat pockets from yeast-less dough and meat filler, said product being designated for people who cannot cook food, and also for fast public catering systems. ^ SUBSTANCE: method involves preparing meat filler from frozen meat with temperature of muscular tissue below -15 C; grinding meat and mixing with other receipt components for producing of meat filler having temperature below -2 C and moisture content of 58-66%; dehydrating meat filler in containers positioned for rotation under pressure of 50-60 mm of mercury column at rotational frequency of 80-120 Hz, with pressure being increased to 570-590 mm of mercury column by the end of dehydration procedure so that filler has temperature within filler mass of 75-85 C and moisture content of 35-45%; cooling filler to temperature of 18-22 C; simultaneously preparing semi-finished flour product by kneading dough in dough mixing module; preliminarily rolling dough into dough sheet and forming into roll; finally rolling resultant roll and passing through die with forming openings for obtaining of flour blanks for individual products; compressing meat filler by means of screw positioned in vertical accumulator equipped with forming module cup; feeding portion of meat filler from cup onto flour blank; delivering blank on forming module for cutting it off in die, with dough sheet edge being clamped so that small portions in each blank are unclamped for providing air access to meat filler portion; drying formed pockets first in separator, then in cells of vertical conveyor for obtaining of product having inner temperature of 72-74 C and moisture content of 12-14%; cooling ready meat pockets to temperature of 12-20 C with moisture content of 10-11.5% and packing into thermal containers from polystyrene; packaging the latter into heat shrinkable film. During drying process, meat pockets are preliminarily treated with steam. Each thermal container has spice package fixed on outer side thereof. Packaged meat pockets may be stored at temperature of 12-20 C during less than 6 months. ^ EFFECT: traditional taste and prolonged shelf life of product without necessity of employing refrigerating units. ^ 5 cl, 3 ex |
