EA032853B1 - Method for preparing a dish of non-yeasted dough with beef filling - Google Patents

Abstract

The invention relates to the category of meat products and making thereof, to ready-to-eat flour-based food, and also to meat flavor-imparting substances. The invention objective is to provide a new method for producing such filled non-yeasted dough products as manti, which will result in a new dish. The method is described in claims of the invention. The method includes processing of beef by cutting, seasoning, pickling and wrapping in dough to form capsules, and baking the capsules. The method provides reduction in the beef processing time from 105 to 60 min, preservation of the natural, not washed-out meat taste, and prevention of hydride (chemical compounds with metal) formation due to the use of a cabinet oven that provides uniform heating of a product without the use of steam or metal devices/equipment like kaskan. Moreover, the invention saves water and reduce the risk of hot water/steam or flame burns. The invention also increases the intake of vitamins.

Description

The invention relates to the category of meat products and their preparation, finished flour products, as well as substances that give the taste and aroma of meat.

Known dough products with filling, such as manti and other products from yeast-free dough with various fillings (Tasty memories. Soviet cooking according to GOST, S.V. Pashkov and V.V. Bolshakov, 2015, p. 76). These products have the form of a capsule, which is a light shell (Dictionary of the Russian language S.I. Ozhegova, editor-in-chief E.S. Gridasova, 2004, p. 262).

The closest in technical essence and the achieved result is a meat processing method such as roasting in an oven (Barilla Collezione, Lasagne Bolognesi, Barilla G. & R. Fratelli-Spa - Via Mantova 166, PARMA, Italy).

The method includes preparing beef meat by slicing, seasoning, pickling, wrapping and baking.

In the method of preparation, beef meat weighing 1000 g (1 kg), firstly, cut into small cubes with a size of 0.5-0.8 cm; secondly, seasoned with sea salt in a ratio of 0.06: 1 (sea salt to meat), red pepper in a ratio of 0.005: 1 (red pepper to meat) and olive oil in a ratio of 0.08: 1 (olive oil to meat) ; thirdly, marinate in a mixture of pumpkin in a ratio of 1: 1 (pumpkin to meat), chopped into small cubes 0.5-0.8 cm in size, and dzhusaya in a ratio of 0.3: 1 (jusaya to meat), cut into small plates of 0.5-0.8 cm, for 15 minutes at a temperature of 4 ° C; fourthly, they are wrapped in capsules from dough mixed on flour in a ratio of 1: 1 (flour to meat) with the addition of eggs in a ratio of 0.15: 1 (eggs to meat), water in a ratio of 0.6: 1 (water to meat), sea salt in a ratio of 0.02: 1 (sea salt to meat) and vodka with an alcohol content of 40 ° C in a ratio of 0.02: 1 (vodka to meat), while the meat in the capsule takes 85-90% of capsule volume; fifth, baked in tightly packed capsules in a baking dish, the inner surfaces of which are smeared with olive oil, between two layers of sauce in a ratio of 1.67: 1 (sauce to meat), cooked for 5 min at an open fire temperature of 180- 220 ° C from cream of 20% fat in a ratio of 1.35: 1 (cream to meat), flour fried in olive oil in a ratio of 0.15: 1 (flour to meat) and 0.15: 1 (olive oil to meat) and nutmeg in a ratio of 0.02: 1 (nutmeg to meat), with laying the top layer of goat cheese with 45% fat in the ratio 1: 1 (goat cheese to meat), and nutmeg in a ratio of 0.02: 1 (nutmeg meat), wherein the baking is performed in Ovens 30 minutes at a temperature of 220 ° C.

Everyone who has ever cooked manti remembers that cooking requires steam to be removed from a range of cookware / equipment or a cascade tightly installed above the boiler with water. This method of cooking involves not only a long time (usually 105 minutes), but also the dangers of burning yourself with hot steam or water. Also, this method is associated with the gentle consumption of water, salt and gas. The temperature of the wet steam is lower than the temperature of the water that boils at 100 ° С (Encyclopedic Dictionary of the Young Chemist, V. Kritsman and V. V. Stanzo, 1990) and to increase this temperature, it is necessary to add salt to the water. Considering that oil and other liquids from the dish in Kaskan flow into the salt water in the boiler, then such water will be poured out after cooking, without the possibility of reuse. In addition to technical difficulties and inefficient spending of a limited earth resource in the form of water (Encyclopedic Dictionary of a Young Chemist, Kritsman V.A. and Stanzo V.V., 1990, p. 54), cooking a meat dish in a yeast-free dough with steam helps to wash out the meat taste ( Igor Grishechkin, CoCoCo, St. Petersburg, Chef's X-Files. For the first time, star chefs reveal the secrets of mastery, compiled by Anosova E.Yu., 2017).

Thus, there is a need to use another or new, more economical and less dangerous method of preparing manti, as a result of which the meat taste will be preserved along with useful substances, in particular vitamins, the entry of which into the body is possible only with food (Encyclopedic Dictionary of the Young Chemist , Kritsman V.A. and Stanzo V.V., 1990, p. 51).

The inventor found that such a different or new method would be a method of heat treatment, namely frying in an oven (oven), in which the temperature is higher than when cooking with steam, it is not necessary to expend water, and the food is evenly heated (from the book Meat and meat dishes, http://www.skovorodnik.ru/meat/01.php). The taste as a result of this cooking method is concentrated and vibrant (Igor Grishechkin, CoCoCo, St. Petersburg, The Secret Materials of Chefs. For the first time, star chefs reveal the secrets of craftsmanship, compiled by Anosova E.Yu., 2017).

The technical results of this invention are to reduce the cooking time of meat from 105 to 60 minutes, to preserve the natural taste of meat not washed with water and to prevent the formation of hydrides (chemical compounds with metals) through the use of an oven (oven) in which the product is uniformly heated without steam and metal devices / equipments such as cascan. In addition, the invention saves water and reduces the risk of burns with hot water / steam and fire, because it does not require the use of a hot water boiler installed above the fire and hot steam, as in the classical way of preparing products from yeast-free dough with mantle filling. The invention also increases the content of vitamins supplied with

- 1 032853 meals, due to the use of jusai (contains vitamins E, K, C, B1, B2, B5, B6 and PP), pumpkin (contains vitamins C, E, B1, B2 and PP), nutmeg ( contains vitamins A, groups B, PP, H and E), olive oil (contains vitamins A, B3, C, E and K) and goat cheese (contains all the vitamins of group B, from B1 to B12, as well as A, C, PP, E and H).

Physico-chemical characteristics of the finished product.

G products - a dish of yeast-free dough with beef filling.

Name of indicator Characteristic Appearance Caramel golden color (see photo No. 1 Appearance of a dish from yeast-free dough with beef filling) Taste and smell Creamy and meaty taste with a salty hue and a nutty-cheese flavor Section View Heterogeneous appearance, pronounced pumpkin (orange) color in a creamy golden shell with meat slices that have remained soft and juicy (see photo No. 2 View on a slice of a dish from yeast-free dough with beef filling) Consistency Crispy crust, juicy and elastic filling with preserved softness of meat fibers

CLAIM

Claims (1)

CLAIM A method of preparing a dish of yeast-free dough with beef filling, which includes cutting beef into small cubes; seasoning with salt, pepper and oil; pickling in a mixture of chopped pumpkin and jusai; wrapping seasoned and pickled beef meat in dough made from flour, eggs, water, salt and vodka to form capsules; baking capsules between layers of cream, flour, butter and ground nut sauce with the addition of a top layer of cheese and ground nut in a baking dish, the inner surface of which is coated with oil, in an oven (oven) for 30-35 min at a temperature of 180-220 ° FROM.