Patent DE-102006006084-A1 (DE)
Title: Manufacturing of a pastry comprises manufacturing a sausage without casing, surrounding the sausage with a dough layer and backing the dough-coated intermediate along with the filled sausage
Inventor: SCHWARZMAIER ANTON
IPC: A23L13/60
Filed: 2006-02-09
Abstract: The manufacturing of a pastry comprises manufacturing a sausage (2) without casing, surrounding the sausage with a dough layer, and backing the dough-coated intermediate along with the filled sausage. A dough mixture (3) is manufactured, then flattened and cut to dough pieces (3a) of a suitable size. The sausage is wrapped around with the dough piece and the edges of the dough piece are stuck together against one another in such a manner that the sausage is completely enclosed by the dough piece. Small holes are pierced through the dough layer. The manufacturing of a pastry comprises manufacturing a sausage (2) without casing, surrounding the sausage with a dough layer, and backing the dough-coated intermediate along with the filled sausage. A dough mixture (3) is manufactured, then flattened and cut to dough pieces (3a) of a suitable size. The sausage is wrapped around with the dough piece and the edges of the dough piece are stuck together against one another in such a manner that the sausage is completely enclosed by the dough piece. Small holes are pierced through the dough layer, so that the interior, in which the sausage is present, is exposed to the environment through the holes. The dough mixture is applied in a liquid and/or pasty consistency on the frozen sausage and then the sausage is turned. A thin layer of gelatine powder is inserted as a binder between the lower surface of the sausage and the dough. The breadcrumbs are priorly dispersed on the support surface of the dough during the wrapping of the sausage. The sausage is a Bavarian veal sausage. The sausage mass is placed as a pasty strand on a surface and is solidified in its shape by scalding or vaporizing. The dough-coated intermediate is dipped in a caustic soda solution before incorporation of the holes. The soaking in caustic soda solution spans for 5-30 seconds and the caustic soda solution is made from a solution of 3-5 wt.% sodium hydroxide. The dough-coated intermediate is on its topside strewn with or turned in salt granules after immersing in the brine solution, so that the salt granules adhere to it. The dough-coated intermediate is shock frozen in the ready-to-bake condition. The frontal ends of the sausage are closely stuck together with the ends of the dough piece without considerable projection of a dough layer in the longitudinal direction of the dough-coated intermediate. The dough piece in longitudinal direction of the sausage is selected longer than the sausage. The projecting ends of the dough piece are rolled-up to a dough layer extension with a cross-section and a dough layer extension back-bent from the longitudinal direction, and are stuck together with its free end at the dough-coated intermediate in the sausage region. The cross-section of the dough layer remains the same or decreases towards the free end of the extension. An extension projects at every end of the sausage, and the extensions are looped around one another. The frozen dough-coated intermediate that is stored at a temperature of - 25 to -45[deg]C, is baked in two stages. The first- and second baking stage span for 5 minutes at 180[deg]C and 9-10 minutes at 165-170[deg]C respectively. The mentioned temperature values are valid for a cross section thickness of the sausage of 1.5-2.5 cm, and a dough layer thickness of 1.8-2.5 mm in the sausage region. An independent claim is included for pastry consisting of sausage with a dough covering.