OSIPOV OLEG IGOREVICH,Осипов Олег Игоревич,MOSHIASHVILI EHLZA ALBERTOVNA,Мошиашвили Эльза Альбертовна,DUBTSOV GEORGIJ GEORGIEVICH,Дубцов Георгий Георгиевич,KUSOVA IRINA URUZMAGOVNA,Кусова Ирина Урузма
申请号：
RU2013141959/13
公开号：
RU0002539215C1
申请日:
2013.09.13
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method for production of portioned food products in dough shell involves portioned food products forming, dough shell preparation, dough shell application onto each portion of food products to obtain a semi-product of each portion, the food products portions semi-products frying by way of placement in a fat medium to obtain the ready product that is then isolated from the fat medium. Each portion semi-product obtainment stage is disassociated in term of time from the ready product obtainment stage for this purpose, after dough shell application, one performs each portion semi-product freezing, proceeds with placement of a group of frozen semi-products portions into a package of a flexible thermally-resistant material suitable for liquid medium penetration, such package closing and delivering of the group of frozen semi-products portions placed therein for storage in a frozen state. The ready product obtainment is performed, as necessary, by way of placement of the said closed package in a fat medium, frying of the frozen semi-products portions placed in the closed package in such medium till obtainment of the ready product that is isolated from the fat medium in the package wherefrom the product is then discharged.EFFECT: invention allows to decrease the product weight losses during frying, increase the ready product yield and nutritive value and reduce the level of fat medium negative modifications.16 cl, 2 tbl, 6 exИзобретение относится к пищевой промышленности. Способ производства порционных продуктов питания в оболочке из теста включает формирование порций продуктов питания, подготовку оболочки из теста, нанесение оболочки из теста на каждую порцию продуктов питания с получением полуфабриката каждой порции, обжаривание полуфабрикатов порций продуктов питания путем размещения в жировой среде до получения целевого продукта, который затем извлекают из жировой среды. При этом этап получения полуфабриката каждой порции отделяют во врем
