RU2014136869A - Method for the production of custard semi-finished product - Google Patents
Method for the production of custard semi-finished product Download PDFInfo
- Publication number
- RU2014136869A RU2014136869A RU2014136869A RU2014136869A RU2014136869A RU 2014136869 A RU2014136869 A RU 2014136869A RU 2014136869 A RU2014136869 A RU 2014136869A RU 2014136869 A RU2014136869 A RU 2014136869A RU 2014136869 A RU2014136869 A RU 2014136869A
- Authority
- RU
- Russia
- Prior art keywords
- custard
- followed
- resulting mixture
- finished product
- mixed
- Prior art date
Links
- 235000011950 custard Nutrition 0.000 title claims abstract 5
- 238000000034 method Methods 0.000 title claims abstract 3
- 239000011265 semifinished product Substances 0.000 title claims abstract 3
- 239000000203 mixture Substances 0.000 claims abstract 10
- 235000013312 flour Nutrition 0.000 claims abstract 6
- 241000209140 Triticum Species 0.000 claims abstract 5
- 235000021307 Triticum Nutrition 0.000 claims abstract 5
- 235000014121 butter Nutrition 0.000 claims abstract 3
- 150000003839 salts Chemical class 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 claims abstract 2
- 238000001816 cooling Methods 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 238000004898 kneading Methods 0.000 claims abstract 2
- 238000000465 moulding Methods 0.000 claims abstract 2
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Способ производства заварного полуфабриката, включающий нагревание до температуры кипения нарезанного на куски сливочного масла, смешанного с солью и водой, с последующим добавлением пшеничной муки, заваривание полученной смеси до образования однородной массы, охлаждение ее до 60-70°C с последующим введением меланжа, замесом теста, формованием и выпечкой при температуре 180-200°C, отличающийся тем, что пшеничную муку смешивают с овсяной мукой в соотношении 6:4 и полученную смесь заваривают в течение 13 мин при следующем соотношении компонентов (в г на 1 кг готового заварного полуфабриката):A method of producing a custard semi-finished product, including heating to a boiling point sliced butter mixed with salt and water, followed by the addition of wheat flour, brewing the resulting mixture until a homogeneous mass is formed, cooling it to 60-70 ° C, followed by the introduction of melange, kneading dough, molding and baking at a temperature of 180-200 ° C, characterized in that the wheat flour is mixed with oat flour in a ratio of 6: 4 and the resulting mixture is brewed for 13 minutes in the following ratio of components (in g per 1 kg of finished custard cake mix):
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014136869/13A RU2589794C2 (en) | 2014-09-10 | 2014-09-10 | Method for production of cooked semi-product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014136869/13A RU2589794C2 (en) | 2014-09-10 | 2014-09-10 | Method for production of cooked semi-product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2014136869A true RU2014136869A (en) | 2016-04-10 |
| RU2589794C2 RU2589794C2 (en) | 2016-07-10 |
Family
ID=55647435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2014136869/13A RU2589794C2 (en) | 2014-09-10 | 2014-09-10 | Method for production of cooked semi-product |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2589794C2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2689715C1 (en) * | 2018-05-05 | 2019-05-28 | федеральное государственное автономное образовательное учреждение высшего образования "Санкт-Петербургский политехнический университет Петра Великого" (ФГАОУ ВО "СПбПУ") | Method for preparing dietary custard-semi-finished product |
| RU2749838C1 (en) * | 2020-08-11 | 2021-06-17 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет технологий и управления имени К.Г. Разумовского (ПКУ)" | Method for producing choux semi-product |
| RU2749921C1 (en) * | 2020-08-12 | 2021-06-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет технологий и управления имени К.Г. Разумовского (ПКУ)" | Method for production of choux semi-finished product |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2264107C1 (en) * | 2004-03-09 | 2005-11-20 | Северо-Кавказский горно-металлургический институт (государственный технологический университет) (СКГМИ (ГТУ) | Method for producing of gingerbread |
| RU2438332C1 (en) * | 2010-06-16 | 2012-01-10 | Государственное образовательное учреждение высшего профессионального образования "Орловский государственный технический университет" (ОрелГТУ) | Cooked semi-product production method |
| RU2504962C1 (en) * | 2012-09-12 | 2014-01-27 | Валентина Андреевна Васькина | Cooked semi-product production method |
-
2014
- 2014-09-10 RU RU2014136869/13A patent/RU2589794C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2589794C2 (en) | 2016-07-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| HE9A | Changing address for correspondence with an applicant | ||
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20160911 |