| 摘要 |
FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers. ^ SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-10 g; after forming procedure, subjecting products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with sauce and/or butter; freezing and charging into pack made from thermally stable material undergoing heating of product immediately before eating thereof. After thermal processing, product may be cooled with air. Before glazing procedure, product is moistened. Meat based filler is preferably used as filler. Package is preferably provided with packed spices and/or sauces. Before eating, product may be heated to desirable temperature in microwave oven or in common oven. ^ EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes. ^ 8 cl, 3 ex
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