RU2640372C1 - Method for preparation of culinary product from grain beans with application of by-products and dried apricots - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides beans boiling, onions frying, frying of the prepared beef liver and heart in vegetable oil and combination with fried onions and boiled beans, then grinding. Egg is injected into the resulting mass and it is mixed thoroughly. A cake is formed from the received mass, in the center of which stuffing made of finely chopped dried apricots is laid, and balls are formed. Balls are rolled in flour, dipped in eggs and breaded in breadcrumbs. The resulting semi-finished product is flash-fried. The quantitative ratio of the ingredients is selected.

EFFECT: obtaining of a product with functional properties and a bright taste composition.

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Description

The invention relates to the food industry and public catering and can be used to prepare a culinary product from cereal beans using offal and dried apricots.

A known method of producing puree from legumes to rec. No. 437 (a collection of recipes for dishes and culinary products for public catering enterprises. M. - 1982). According to this recipe, beans are carefully sorted, removing weed impurities, and washed in cold water. Before cooking, they are soaked in cold water for 5-8 hours. Pre-soaking of legumes makes it possible to reduce the time of their heat treatment and to preserve the whole (not boiled) form during cooking of grain.

To soak on one part of dry grain, take two parts of water, the temperature of which should not be higher than 15 ° C.

Before cooking, the beans are poured with cold water (2.5 liters of water per 1 kg of beans) and boiled in a sealed container with a weak but continuous boil. Cooking beans for 1-2 hours.

During cooking, cold water should not be added, as this affects the digestibility of legumes, and, in addition, grains lose their shape from cold water.

After the beans become soft, cooking is stopped, salt is added (3-4 g per serving of boiled beans) and left for 15-20 minutes in a broth, which is then drained and the beans are wiped. Salt is added to the resulting pulp mass.

The disadvantage of this method of preparation of puree from legumes include insufficiently high consumer performance of the finished product and the inability to use this product as a functional.

There is also a method for preparing meatballs or meatballs and a method for their preparation (Cooking: A superbook for gourmets. M. - 1997). The method involves inspecting, washing the beans, soaking in cold water for 5-8 hours. Before cooking, pour cold water (2.5 liters of water per 1 kg of legumes), add baking soda (3 g per 1 liter of water) and cook in a sealed container with a weak continuous boil for 1 to 1.5 hours. Semolina is boiled in water, at the rate of 2 liters of liquid per 1 kg of cereal. Cooked hot beans are passed through a rubbing machine or meat grinder, hot semolina, raw eggs, sauteed onions, salt are added and mixed. The resulting bean mass is formed in the form of meatballs or meatballs, breaded in ground breadcrumbs or flour, fried in vegetable oil until crusted and baked for 5 minutes in an oven. Serve cutlets and / or meatballs of 2-3 pieces per serving with butter, sour cream or sauce.

In this case, the ratio of components in the finished product is as follows, mass. %:

bean 58.5 semolina 30,0 the eggs 3.0 onion 1,0 vegetable oil 1,5 salt 1,0 ground wheat crackers 2.0 vegetable oil 3.0

The disadvantage of this method is the low consumer properties and the inability to use the finished product as a functional.

The technical problem to be solved in the present invention is the production of a new, functional product that has higher consumer performance and functional properties.

The technical result is achieved due to the fact that the method of producing a cooked product from cereal beans using offal and dried apricots is characterized by the fact that the beans are boiled, the onions are fried, the prepared liver and beef heart are fried in vegetable oil, combined with fried onions, boiled beans and chopped , an egg is introduced into the resulting mass, mixed thoroughly, a cake is formed from the resulting mass, in the middle of which a filling is placed from finely chopped dried apricots and balls are rolled, balls are rolled in flour, moistened in an egg and breaded in breadcrumbs, the resulting semi-finished product is deep-fried, in the following mass ratio. hours:

boiled beans fifteen egg 3 fried beef liver 12 fried beef heart four fried onions 5.5 dried apricots 2.5 flour 2.0 breadcrumbs 3.0

The method is as follows.

To prepare a culinary product, the beans should be inspected, washed, poured with cold water, brought to a boil and cooked for 15-20 minutes, then the broth should be drained, add cold water and bring to readiness. After bringing the beans to softness (after 80-90 minutes), drain the water.

In parallel is the preparation of offal. The liver is freed from the external blood vessels, gall bladder and lymph nodes. Washed in cold water, remove the film from it and cut into pieces weighing 30-40 g.

The heart is cut lengthwise, cleaned of blood vessels and films, washed and soaked in water (1-1.5 hours).

Prepared offal is fried in vegetable oil, combined with sauteed onions and boiled beans. Grind in a meat grinder with a hole diameter of 15-25 mm. An egg is introduced into the resulting mass, mixed thoroughly for 5-7 minutes, the cakes are molded, a filling from previously inspected, washed, finely chopped dried apricots is laid in the middle of the cakes, and a ball is formed. Roll the ball in flour, soak in an egg and breading in breadcrumbs, then deep-fried.

A culinary product from cereal beans using offal (for the prevention of iron deficiency anemia) is prepared in the following ratio, mass. hours:

boiled beans fifteen egg 3 fried beef liver 12 fried beef heart four fried onions 5.5 dried apricots 2.5 flour 2.0 breadcrumbs 3.0

The finished culinary product is characterized by high consumer properties and a vivid taste composition and has functional properties.

To give the product functional properties, components of animal origin are used - offal - beef liver and beef heart, which contain up to 12.4 mg / 100 g and 7 mg / 100 g of iron, respectively. Dried apricots chopped into small pieces are used as a filling.

A useful property of beef liver is to stimulate the formation of new blood cells. Due to the high content of vitamin A and its carotenes, it helps prevent anemia, increases hemoglobin. The use of the liver is also useful for physical and mental stress. Potassium, which is part of beef liver, relieves muscle tension. A huge benefit of beef liver is low calorie content and low fat intake. The increased content of B vitamins actively break down fat cells and reduce blood sugar. Hepatic protein improves digestion and bowel function. That is, the inclusion in the recipe of a culinary product of components of animal origin - offal (beef liver and beef heart) increases the biological value of the finished product, improves consumer properties, and helps prevent iron deficiency anemia. The use of cereal beans in a culinary product also helps to improve the prevention of iron deficiency anemia. The iron content in beans is up to 12.4 mg / 100 g. But since it is not easily digestible iron, it is advisable to combine grain beans with components of animal origin - offal (beef liver and heart beef), which contain heme iron, which contributes to better the absorption of iron and, as a result, the best prevention of iron deficiency anemia. That is, the target product - a culinary product from cereal beans using offal and dried apricots - is a favorable composition for the prevention of iron deficiency anemia.

One of the important components of beans is dietary fiber, which improves digestion and metabolism in general. In addition, the slower absorption of simple carbohydrates into the blood is explained by the formation of a gel when mixing soluble fiber with liquid, as well as the presence of glycine and arginine amino acids in bean proteins, which contribute to a decrease in blood levels of inulin.

Dried apricots are also a good source of iron. This chemical element is used to treat and relieve the effects of anemia. In addition, trace elements contained in dried apricots contribute to the normalization of the digestive organs and activate digestion.

Claims (2)

The method of preparing a cooked product from cereal beans using offal and dried apricots is characterized by boiling cereal beans, frying onions, frying prepared liver and beef heart in vegetable oil and combining them with fried onion, boiled bean, then crushing it, introducing an egg into the resulting mass , mix thoroughly, form a cake from the resulting mass, onto the middle of which a filling of finely chopped dried apricots is laid, and form balls, roll the balls in flour, moisten in an egg and niruyut breaded obtained semi-finished product in deep fat fried, in the following ratio by weight. hours: boiled beans fifteen egg 3 fried beef liver 12 fried beef heart four fried onions 5.5 dried apricots 2.5 flour 2.0 breadcrumbs 3.0