RU189619U1 - Pelmenica - Google Patents

Abstract

The proposed utility model relates to the food industry, in particular, to devices for making meat dumplings from hard dough in living conditions and in food businesses of small businesses. The meat dumpling consists of a pelmeni-forming plate, which has holes with side ribs at least 2 mm high, tapering bases upwards in the form of incisors for gluing and separating dumplings from dough layers. On this plate is placed a mincing plate, having coinciding with the pelmenforming plate and equal with it in size of the hole, on the mince plate is placed a plate-pusher having blind cylindrical protrusions mated with holes in the mincing plate. Along the perimeter of the surface of the pelmeni forming plate, a groove is made for connection with the stuffing plate. The mincing plate and the pusher plate are interconnected by a semi-cylindrical recess and a semi-cylindrical protrusion, respectively, made from the short side of the plates. The technical result is to accelerate the process of cooking dumplings, improving their quality.

Description

The proposed utility model relates to the food industry, in particular, to devices for making meat dumplings from hard dough in the domestic environment and in food small business enterprises.

The famous dumpling is a metal or plastic small board plate, usually not less than two centimeters thick, in which identical semicircular or hexagonal holes are cut, the edges of which have ribs that rise at least 2 mm above the surface (see Culinary Dictionary , VV Pokhlebkin, 2002).

Dumpling works as follows: a layer of dough is laid out on the surface of the board-plate, then small balls of minced meat are manually formed, which are laid out on the dough at the places of the holes of the board-plate. After that, the board is covered with the next layer of dough and rolled on the surface of the dough with a rolling pin with pressure on the protruding ribs. In this case, two layers of dough are glued together and sliced dumplings are cut off. This technical solution is taken as the closest analogue.

The analogue has the following disadvantages: the formation of minced balls and the subsequent layout of them for the dough by hand is a laborious and lengthy procedure. At the same time, at the time of rolling out the top layer of dough, the minced balls do not move evenly into the holes of the board, and partially the stuffing falls between the dough layers, which leads to a weak connection of the dough layers on the dumpling and degrades its quality.

The technical objective of the proposed utility model is to accelerate the process of cooking dumplings and improve their quality.

The problem is solved due to the fact that the dumpling contains a dumpling forming plate, on which holes are made with ribs-ribs with a height of at least 2 mm, tapering from the bottom to the top in the form of cutters to form the dumpling and separation from the dough layers. Additionally, the dumpling contains a mincing plate placed on the dumpling plate and having matching and equal in size holes. A pusher plate with blind cylindrical protrusions mating with holes in the mincing plate is placed on the stuffing plate. In the upper part of the side of the pelmeni forming plate along the perimeter there is a groove for connecting with the stuffing plate. In this case, the stuffing plate and the plate-plunger are interconnected by an additional semi-cylindrical recess and a semi-cylindrical protrusion, respectively, made from the short side of the plates.

The utility model is illustrated in FIG. 1-4.

FIG. 1 shows a pelmeni-forming rectangular plate 1, along the lower perimeter of which a rim 2 is made with a height of 1.5-2 cm, providing space for forming the dumpling and serving as a support plate on a horizontal surface. The plate 1 has a surface raised to the center, with hollow holes 3 with a depth of 0.8-1.0 cm and a diameter of 2-4 cm, filled with hexagon-shaped rim flanges 0.2-0.5 in height on it. cm, tapering from base to top, serving for cutting dough and forming dumplings. On the upper surface of the rim of the plate 1 along the perimeter there is a groove 5 for connection with the stuffing plate.

FIG. 2 shows a stuffing-forming rectangular plate 6, which repeats the profile of plate 1 with lower rims 7, 1.5-2.0 cm high and hollow holes 8, 0.8-1.0 cm deep, coinciding with the holes of the pelmeni forming plate 1. On the short side of the plate 6, a semi-cylindrical recess 9 is made for connection with a plate-pusher, and on the opposite side, a notch 10 is made on the vertical part of the rim 7 for the convenience of jointly removing the stuffing plate and the pusher plate from the surface of the pelmening plate 1.

FIG. 3 shows a rectangular plate pusher 11, on a flat surface of which hollow cylindrical protrusions 12 0.5-0.8 cm in size are made, mating with holes in a stuffing plate 6. On the short side of plate 11 there is a semi-cylindrical protrusion 13 directed downwards from the surface of the plate , for connection with the semi-cylindrical recess 9 of the stuffing plate 6.

FIG. 4 shows a general view of a dumpling in a static state, where 1 plate of pelmeni-forming; 6 plate stuffing and 11 plate-pusher.

The device works as follows. A layer of rolled steep dough is laid out on a pelmeni-forming plate, a stuffing plate is laid on top of it, connecting them into a groove, which allows to combine the holes in the stuffing plate with the holes in the dumpling-forming plate. Then, a minced meat layer with a layer of 0.8-1.0 cm is applied to the mincing plate in the holes. Next, a plunger plate is placed on the mincing plate by connecting its semi-cylindrical protrusion with a semi-cylindrical recess on the mincing plate. When this stuffing under the pressure of the protrusions on the plate-pusher is pressed into a layer of dough, placed above the holes in the pelmeni forming plate. After that, the mincing plate together with the plate-pusher is removed from the surface of the pelmening plate and a second layer of dough is applied on it, the surface of which is rolled with a rolling pin pressing the cutter sides, which have a tapering shape to the top, to separate the finished ravioli.

Parts of the device are disconnected from each other in working condition, as it simplifies their cleaning after using the dumplings, which meets the requirements of sanitary standards for devices used in the food industry.

The technical result when using the proposed utility model is achieved by eliminating the operation of manual preparation of minced balls and laying them on the surface of the dough in the places of the holes in the plate, which speeds up the formation of a layer of filling and placing it in the layer of dough applied on the dumpling forming plate and then removing the stuffing form plates together with a plate pusher. The shape of the side cutters provides a tight connection of two layers of dough, which as a result improves the quality of the product.

The utility model can be used both at home and in the preparation of dumplings in catering establishments. In addition, the use of the proposed device extends to the preparation of products with any other fillings, such as dumplings, ravioli, etc.

Claims (1)

Pelmenica containing a pelmeni-forming plate, on which holes are made with ribs with a minimum height of 2 mm, characterized in that the flanges of the dumpling-forming plate taper from the base upwards in the form of incisors to ensure pasting of the dough and separation of the dumpling from dough sheets, additionally made mince-forming plate, placed on the pelmenforming plate and having equal and equal holes with it, on the stuffing plate there is a plate-pusher having blind cylinders The cusps mating with the holes in the mincing plate, while the pelmeni forming and mince forming plates are interconnected into the groove, and the mince shaping plate and the pusher plate are interconnected by additionally made from the short side of the plates by a semi-cylindrical recess and semi-cylindrical protrusion, respectively.

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