RU2464797C2 - "talkysh kaleve" dish preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The proposed method involves preparation of alba, honey mass and white fine fibres of the honey mass mixed with alba at room temperature equal to 25°C - 28°C and air humidity equal to 45% - 75%. The honey mass is boiled at the mixture temperature equal to 160°C - 180°C. Then one performs moulding and packing of the ready products at room temperature equal to 23°C - 26°C and air humidity equal to 45% - 75%.

EFFECT: method ensures extension of the ready product taste properties preservation period.

3 cl

Description

The invention relates to the food industry, and in particular to the field of manufacture of confectionery products.

A known method for the production of halva (patent No. 2199881, RU, 20.11.2001), which provides for the preparation of grated protein mass, soap or licorice root extract, caramel mass by mixing dissolved sugar-containing product and preheated molasses, followed by boiling the mixture and knocking it with soap or licorice root, mixing whipped caramel mass and grated mass, cooling and packaging the resulting product, characterized in that as a sugar-containing product in the preparation caramel mass use fructose, molasses are heated to a temperature of 100-110 ° C, dissolution of fructose is carried out directly in molasses for 3-5 minutes, the mixture is boiled at a temperature of 126-136 ° C for 12-17 minutes, while the components for cooking halva is used in the following ratio, wt.%:

Fructose - 12-15

Molasses - 27-23

Soap or licorice root extract - 0.7-0.75

Grated mass - 60.3-61.25

A known formulation for the preparation of a confectionery based on honey "Talkysh Kaleve" (resources http://cookbook.rin.ru/cookbook/recipes/821229156.html. Http://cul-info.ru/?p=l230), including cooking yourself an alba and toffee. To prepare the alba in a small bowl, melt the butter or crushed butter. Pour flour in small portions and fry, stirring, until smooth. When the mass becomes thinner and oil appears on it in an even layer, the alba is ready. To make toffee, honey is boiled, sugar mixed with water until brown. If the honey breaks with a crunch, then the toffee is ready. Ready honey is poured into a pan greased with oil and set in the cold. The mass is not allowed to harden by prying on all sides with a knife. A slightly thickened mass is transferred to a cutting board. The mass is stretched, folded in half, connecting the ends in one hand, again stretched to form a white shiny warm pulling mass. Then transfer the alba to the cutting board, put the white honey on the alba and quickly stretch on both sides. Alba is quickly absorbed into the honey mass, which begins to stretch with thin white fibrils. Fibers of tykysh kalev are scattered on the board, filled with their shape in the form of narrow glasses. A disadvantage of the known method of preparing the confectionery product "Talkysh Kaleve" is a strong dependence on external conditions, which makes the dish seasonal and reduces the yield.

The aim of the invention is to increase the reproduction of the taste of a confectionery based on honey.

The goal is achieved due to the fact that the preparation of alba, honey and thin white fibers is carried out at a room temperature from 25 ° C to 28 ° C and air humidity from 45% to 75%. And molding and packaging are carried out at room temperature from 23 ° C to 26 ° C and air humidity from 45% to 75%. As a result, it is possible to produce large batches of confectionery based on Talkysh Kaleve honey with constant consumer qualities of the dish.

A confectionery product based on honey "Talkysh Kaleve" is cooled immediately after molding, then packaged and put them in the refrigerator. Due to this, the shelf life of the taste of the dish increases.

The implementation of the invention

The shop for the production of confectionery based on honey "Talkysh Kaleve" consists of two sections equipped with climate control systems:

1) hot, where they make alba, honey and the fibers themselves. The room temperature is maintained in the range of 25-28 degrees Celsius, air humidity 45-75%;

2) packaging, where the fibers are molded and packaged in boxes.

The room temperature is maintained in the range of 23-26 degrees, air humidity of 45-75%.

Filaments of thin white fibers from a honey pulp mixed with alba are prepared as follows.

1. The following ingredients are placed on a stainless steel dish:

Sugar - from 60 to 70 wt.%.

Honey - from 13 to 18 wt.%.

Water - from 17 to 22 wt.%.

2. Put the dish on a hot stove and boil for 20 to 30 minutes. The temperature of the honey mixture is maintained in the range from 160 ° C to 180 ° C.

3. An alba is also prepared, for which melted butter or melted butter is melted in a frying pan, flour is spread in small portions, and it is fried together, stirring continuously, for 25-30 minutes. The ingredients are taken in the following amounts:

Ghee or melted butter - from 35 to 38 wt.%

Flour - from 62 to 65 wt.%

4. The finished honey mass is poured into a cold frying pan, oiled. The pan is placed in cold water and cooled to a temperature of 60-70 ° C. At the same time, the mass is poked with a knife from all sides, preventing it from hardening. Next, the honey mass is stretched to form a white, shiny pulling mass.

5. Next, the honey mass is stretched, mixing with alba. For this, the alba is transferred to a cutting board, the ends of the honey mass are blinded together, stacked with a ring on top of the alba and stretched on both sides. The honey mass begins to stretch with thin white fibrils. Brittle fibers are scattered on a cutting board; pressing with fingers, fill them with a shape, for example, geometry of a cone, and, turning the shape upside down, knock out the finished product from it. The molded products are cooled, packaged in boxes and stored in the refrigerator at temperatures from -18 ° C to + 5 ° C.

Claims (3)

1. A method of preparing a confectionery based on honey, characterized in that it includes the preparation of alba, honey mass, the preparation of thin white fibers from the honey mass mixed with alba, their molding, while the preparation of the alba, honey mass and thin white fibers from honey mass mixed with alba is carried out at a room temperature from 25 to 28 ° C and air humidity from 45 to 75%, while the honey mass is boiled at a temperature of the mixture from 160 to 180 ° C, molding and packaging are carried out at room temperature from 23 d 26 ° C and humidity of 45 to 75% after the forming step is carried out cooling and packaging of the finished products. 2. A method of preparing a confectionery based on honey according to claim 1, characterized in that the ingredients for the preparation of honey mass are put in the following amount, wt.%:
Granulated sugar 60-70 Honey 13-18 Water 17-22 3. The method of preparation of a confectionery based on honey according to claim 1, characterized in that the ingredients for the preparation of alba are put in the following amount, wt.%:
Ghee or creamy melted 35-38 Flour 62-65