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    Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life
    1.
    发明申请
    Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life 审中-公开
    从熟面团，特别是具有延长保质期的熟面团制造食品的方法，以及来自熟面团的食品，特别是具有延长保质期

    公开(公告)号：US20050238763A1

    公开(公告)日：2005-10-27

    申请号：US10505874

    申请日：2003-03-13

    申请人： Stanislaw Kocanda ,  Lech Wysocki

    发明人： Stanislaw Kocanda ,  Lech Wysocki

    IPC分类号： A21D13/00 ,  A23G3/00 ,  A23L1/00 ,  A23L1/16 ,  A23L1/217

    CPC分类号： A23L19/19 ,  A21D13/31 ,  A21D13/60 ,  A23L7/11 ,  A23L7/111 ,  A23P20/12

    摘要： A method for manufacturing a product from cooked dough with a long shelf-life and low fat content, but preserving the taste of a product prepared using traditional methods. According to the method, the product is pre-processed through scalding, cooled at a temperature of 30° C. to 0° C., quick-fried at a temperature from 110° C. to 210° C. for 10 seconds to 10 minutes and immediately cooled to a temperature from 4° C. to 0° C. from 30 minutes to 12 hours, depending on the cooling system used. Before the preliminary quick-frying, the product is subject to several phases of breading by dredging in flour, covering with wet breading 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.

    摘要翻译： 一种具有长保质期和低脂肪含量的熟面团生产产品的方法，但保持了使用传统方法制备的产品的味道。 根据该方法，将产品通过烫伤进行预处理，在30℃至0℃的温度下冷却，在110℃至210℃的温度下快速炸10秒至10 分钟，并且立即从30分钟冷却至4℃至0℃至12小时，这取决于所用的冷却系统。 在进行初步快速煎炸之前，该产品可以通过在面粉中进行疏浚而进行多个阶段的面包，以湿面包屑的形式将面包屑混合物的水悬浮液和干面包屑以干面包屑的形式覆盖， 粒度从0.20mm到6.30mm。