METHOD OF MANUFACTURING OF FOOD PRODUCTS FROM COOKED DOUGH, ESPECIALLY PIEROGI

摘要

The invention provides a solution for manufacturing a product from cooked dough with a long shelf-life, low fat content, but preserving the taste of a product prepared using traditional methods. The Method consists of pre-processing the product through scalding, cooling at a temperature of 30 DEG C to 0 DEG C, quick-frying at a temperature from 110 DEG C to 210 DEG C for 10 minutes and immediate cooling to a temperature from 4 DEG C to 0 DEG from 30 minutes to 12 hours, depending on the cooling system used. Before preliminary quick frying the product is subject to several phases of breading consisting of dredging in flour, covering with wet bread in the form of a water suspension of a breading mixture and coating with dry breading in the form of a breading mixture of a grain size from 0.20 mm to 6.30 mm. a characterisitc feature of alimentary products from cooked dough, especially pierogis, with an extended shelf-life, pre-processed before the final single-stage processing for serving is a layer of breading on the outer surface of the pre-processed product.