Process for making filled snacks as dried by non-oil frying

Details Process for making filled snacks as dried by non-oil frying Process for making filled snacks as dried by non-oil frying

A - Human Necessities

23

L

A23L 1/16 (2006.01) A23L 1/10 (2006.01)

Patent

CA 2539305

There is provided a process for making non-oil-fried, filled snacks that keep longer, are palatable, attractive, and assure good shape retention, thereby presenting high commercial value. The process for making filled snacks as dried by non-oil--frying comprises the steps of kneading a wheat flour mixture to prepare dough, rolling said dough to prepare a dough sheet, steaming said rolled dough sheet, air cooling said steamed dough sheet, cutting said cooled dough sheet into a plurality of sections of a specified size and a specified shape, placing a dried filling on each of said sections, joining the opposite edges of each of said sections so that said filling is enclosed in said section, and drying said wrapped dumpling by means other than oil frying. If a broad dough sheet is employed, it is cooled after steaming and transported to a slitter by transport means dusted with a powder on the surface of the belt; the broad dough is then slit into strips of narrower width and each strip is cut into sections.

L'invention porte sur un procédé de préparation d'une denrée alimentaire emballée renfermant une garniture séchée non frite et ayant une longue durée de conservation, don't la texture et l'apparence sont améliorées, et présentant d'excellentes propriétés de rétention de la forme et ayant une haute valeur marchande. Selon le procédé de fabrication d'une denrée alimentaire emballée renfermant une garniture séchée non frite, on fraise et on étale un mélange de farine de blé et on cuit à la vapeur, on laisse refroidir à l'air et on découpe en morceaux de taille et de forme définies la pâte ainsi obtenue. Après avoir placé la garniture sèche sur chaque morceau de pâte découpé, on colle les bords des morceaux de pâte pour renfermer la garniture. Puis, on sèche cette préparation selon un autre procédé que la friture. Dans le cas où on utilise de la pâte à pain, on la cuit à la vapeur, on la refroidit et on l'amène dans une découpeuse au moyen d'un transporteur dont la surface de courroie est farinée, puis on la découpe en plus petits morceaux.

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