RU2521507C1 - Method for preparation of pie-type flour goods with filling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves yeast-leavened dough preparation with usage of wheat flour, yam flour, whole milk, eggs, pressed yeast, margarine, salt and preparation of a filling with usage of Ossetian cheese or bryndza, sweet potatoes leaves, spring onion, dill, moulding of flour goods with the filling and the ready product smearing with melted butter. The initial components are used at a specified ratio.

EFFECT: invention allows to manufacture a functional product with high taste properties, biological value and digestibility.

Description

The invention relates to the food industry and can be used in the food industry and catering, in particular, in the preparation of functional flour products with filling.

A known composition for the preparation of flour products with filling, including meat filling and test mass.

In this case, the use of minced meat as a filling leads to a significant increase in the cost of the product and, in addition, in a significant number of cases, the use of such a product is contraindicated for people with gastric diseases. It is also important that animal proteins are absorbed worse than vegetable proteins.

Closest to the claimed invention is a pie with minced cheese and cabbage (Danilevskaya E.V. Collection of recipes for national dishes and culinary products: For catering enterprises of all forms of ownership. - M .: Gamma Press, 2003. - P.292 ), providing for the rolling into the cake of the prepared yeast dough, folding it into the middle of the forcemeat cake, molding the cake and baking.

For the preparation of minced meat, grated Ossetian cheese or feta cheese is combined with fried cabbage, peeled finely chopped passaged onions and mixed thoroughly. When serving, the pie is cut into portions weighing 100-150 g and poured with melted butter. The product is prepared in the following ratio of components, parts by weight:

wheat flour - 350,

including on the heat - 15,

egg - 15,

salt - 4.5,

pressed yeast - 15,

whole milk or water - 200,

Dough mass - 580 g.

Minced meat:

Cheese Brynza or Ossetian - 155,

white cabbage - 373,

vegetable oil - 25,

the mass of ready cabbage - 280,

onions - 130/65,

butter for lubrication - 10,

yield - 1000 g.

The disadvantage of this composition is that the product is not functional.

The technical problem solved in the present invention is the production of a functional product that has higher palatability, a rich chemical composition, high biological value and digestibility, is useful for patients with diabetes mellitus.

The technical result is achieved due to the fact that, unlike the prototype, yamma flour is used in the preparation of the dough, and the yam leaves are part of the filling.

The use of yamza flour helps to enrich the product with inulin (inulin content is 18.6%), which is indicated for patients with diabetes mellitus.

Starch contained in yam flour improves the rheological properties of the product.

Introduction to the composition of the filling of sweet potato leaves allows you to get a cheaper product (since sweet potato leaves are an illiquid waste), enrich the composition of the filling with protein (protein content - 5%), β-carotene (21.7-31.5 mg / 100 g ), which makes the product more easily digestible, because vegetable protein is easier to digest, and the vitamin composition of the target product is also enriched.

The presence of inulin in sweet potato leaves (3%) allows us to recommend the product to patients with diabetes mellitus.

These distinctive steps have been taken to bring the target product closer to the functional.

Preparation of flour products is as follows.

Knead soft dough from wheat flour in an amount of 200 g, yam flour 20 g, milk 125 g, eggs 10 g, yeast 10 g, margarine 10 g and salt 2.5 g. The dough should be allowed to come.

The filling is prepared as follows: sweet potato leaves, green onions and dill greens are finely chopped and mixed with grated cheese using components in the following parts by weight:

feta cheese or Ossetian cheese - 200,

sweet potato leaves - 80,

green onions - 15,

dill - 5.

Next, cakes are rolled out from the dough (a cake 0.5-0.7 cm thick), minced meat (from cheese, sweet potato, onion and dill) is placed in the middle of the cake. The edges of the cakes are collected, gradually pulling them into the middle. The surface of the cake is leveled (by pressing the palm). An incision is made in the middle of the pie in the middle and is left to stand for 5 minutes. The cake is baked at t = 200-240 ° C for 15-20 minutes, after which the cake is greased with butter.

The product has a higher biological value, a richer chemical composition, is functional, because useful for patients with diabetes.

1. Introduction of yam flour into the test composition allows enriching the composition of the product with vegetable protein, which improves its digestibility, enriches with inulin, and therefore makes it useful for patients with diabetes mellitus.

2. Introduction to the composition of the filling of sweet potato leaves enriches the composition of the filling with vegetable protein, which also improves its digestibility and makes it useful for patients with diabetes mellitus (due to the inulin content). The content of β-carotene in sweet potato leaves enhances the vitamin composition of the product.

In general, the product is functional. Enriched with vegetable protein, which makes it more easily digestible. The presence of inulin in both the test and the filling makes the product useful for patients with diabetes mellitus.

The presence of β-carotene enriches the vitamin composition of the product. A method of preparing a flour product with a filling like a pie contains components in the following ratio, parts by weight:

wheat flour - 200,

including on the heat - 10,

yam flour - 20,

whole milk - 125,

egg - 10,

pressed yeast - 10,

margarine - 10,

salt - 2.5,

Ossetian cheese or feta cheese - 200,

sweet potato leaves - 80,

green onions - 15,

dill - 5,

butter for lubrication - 15.

Claims (1)

A method of preparing a flour product with a pie-type filling, characterized in that it comprises preparing dough from wheat flour, yam flour, whole milk, eggs, pressed yeast, margarine, salt, preparing the filling from Ossetian cheese or feta cheese, sweet potato leaves, green onions, dill , molding, baking at t = 200-240 ° C for 15-20 minutes and lubrication with melted butter, while the starting components are used in the following ratio of components, parts by weight:
wheat flour 200 including on the heat 10 yam flour twenty whole milk 125 egg 10 pressed yeast 10 margarine 10 salt 2.5 Ossetian cheese or feta cheese 200 sweet potato leaves 80 green onion fifteen dill 5 butter for grease fifteen