RU2646247C1 - Method for production of the culinary product "batata zrazy with cheese" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and catering, it may be used in production of a cooked semi-product. Method of production culinary dish zrazy with batata and cheese is characterized by the fact that batata is washed, boiled, peeled and wiped on the wiping machine. In grated and cooled to 30–35 °C batata egg is added, sifted flour, the mass is mixed well and the oval flat cakes are 0.5–0.7 cm in thick. In the middle of the flat cake is put a cheese filling made from the Ossetian aged cheese, obtained by rubbing the Ossetian aged cheese on the wiping machine. Edges of the batata cake are joint so that the cheese filling is inside the product, breaded in breadcrumbs and fried on both sides until ready-made zrazes. Moreover zrazes are prepared at the next consumption of pts. wt.: batata’s seed pieces – 185, egg – 15, wheat flour – 15, Osetian aged cheese – 25, breadcrumbs – 12, cooking butter – 13.

EFFECT: invention makes it possible to expand the range of products and to obtain a finished product with functional properties.

1 cl

Description

The invention relates to the food industry and catering and can be used to obtain culinary products.

A known method for the production of potato razra zraza. No. 32 Sat rec. dishes and culinary products for public catering establishments (Auto-comp .: A.I. Zdobnov, V.A. Tsyganenko - K .: LLC “Ariy Publishing House”, M .: ICTC “Lada”, 2009. “Potato Zrazy” ) The method is as follows. From the potato mass, prepared as for cutlets, 2 cakes are formed. per serving. Stuffing is placed in the middle of the cake and its edges are connected so that the meat is inside the product. Then the products are breaded in breadcrumbs or in flour, giving the form of a brick with oval edges, and fried on both sides.

For minced meat: onions are cut into strips and passaged, boiled mushrooms are finely cut and fried, carrots, cut into strips, are allowed with fat. Onions are mixed with fried mushrooms or boiled finely chopped eggs, or stewed carrots, salt and ground pepper are added.

Zrazy is prepared at the following component consumption (g):

Potatoes 186 Egg four Dried porcini mushrooms 10

Onion 40

Table margarine 5 Rusks or flour 12 Cooking oil 10

The disadvantage of this method is the inability to use this product as a functional.

There is also a method for the production of potato zraza (Big Culinary Encyclopedia. Moscow EKSMO, 2003). The method involves the preparation of potato mass. Hot potato mass should be divided into parts and made of them oval flat bags, on which you need to put the stuffing, connect the edges and give them the shape of a rectangle. The product is breaded in breadcrumbs and fried on both sides until golden brown. Finely chop the minced meat and fry the onions, add finely chopped boiled eggs to it, chop the parsley, add pepper and salt.

The disadvantage of this method is the lack of a functional ingredient in the product.

There is also a method for preparing zrazy from potatoes “Zrazy fishing” (potato zrazy with minced fish) rec. No. 3.46 Sat recipes for culinary products and dishes - M .: Citadel - treid, 2003 - 752 p.

According to this method, raw peeled potatoes are boiled, dried and rubbed hot. In mashed potatoes, cooled to a temperature of 40-50 ° C, add eggs, sifted flour, all mix and form cakes, 2 pcs. per serving. Stuffing is placed in the middle of the cakes, the edges are joined and molded so that the stuffing is inside the product. Then the zrazy is breaded in flour and fried on both sides. For the minced meat, the stewed fillet with boneless skin is finely chopped, combined with finely chopped hard-boiled eggs and sauteed onions, add salt, spices and mix thoroughly.

Zrazy is prepared at the next expenditure, parts by weight:

Potatoes 191 Wheat flour 5 Egg 13 Pacific hake 24 or cod 24 or ice 25 or pollock 25 Eggs twenty

Onion twenty

Butter 5 Salt 0.5 Wheat flour fourteen Margarine 10

The disadvantage of this method is the lack of a functional component, that is, the lack of a functional ingredient.

An object of the invention is:

- expanding the range of products;

- use in the component composition of a functional ingredient;

- the creation of an inulin-containing product by using sweet potato tubers containing 6.2% inulin.

The technical problem is achieved in that for the preparation of the culinary product "Sweet potato zrazy with cheese" sweet potato tubers are washed, boiled, peeled, and rubbed on a washing machine. An egg is added to the mashed sweet potato, cooled to 30-35 ° C, the sifted flour mass is mixed well, the oval flat cakes are formed from the obtained sweet potato mass. In the middle of the tortillas, a raw filling is placed, obtained by wiping the Ossetian mature cheese on a washing machine. The edges of the sweet cake are connected so that the cheese filling is inside the product. Then the product is shaped into a brick with oval edges, breaded in breadcrumbs, fried on both sides to obtain the finished zrazy, which are prepared at the next expenditure, parts by weight:

Sweet Potato Tubers 185 Egg fifteen Wheat flour fifteen Ossetian mature cheese 25 Breadcrumbs 12 Cooking oil 13

The method is as follows: preparing the filling from the Ossetian ripe cheese, which is rubbed on a washing machine. An oval flat cake is formed from sweet potato puree. Cheese filling from Ossetian ripe cheese is placed in the middle of the tortilla. The edges of the sweet potato cake are combined so that the cheese filling from the Ossetian mature cheese is inside the product. The product is shaped like a brick with oval edges breaded in breadcrumbs and fried on both sides to obtain ready-made zrazy, which are prepared at the next mass consumption. parts:

Sweet Potato Tubers 185 Egg fifteen Wheat flour fifteen Ossetian mature cheese 25 Breadcrumbs 12 Cooking oil 13

Inulin, in conjunction with fiber, can delay the absorption of glucose from food intake. Due to this, the effect of slowing down the rise of sugar after eating is achieved. Inulin improves carbohydrate and lipid metabolism and normalizes blood sugar in patients with diabetes mellitus. The absorption of readily available carbohydrates and fats slows down, which is also very important for patients with diabetes.

Sweet potato tubers contain inulin, which is necessary for patients with diabetes. It helps lower blood cholesterol. Sweet potato carbohydrates and proteins are absorbed by the human body better than potatoes. Sweet potato is a source of various nutrients. It contains a large amount of vitamins B ₁ , B ₂ , C, E, PP, as well as folic acid. Sweet potato tubers contain 19 amino acids. Ossetian cheese was used as a filling. This delicious cheese is an energetically valuable product, such vitamins and minerals as: Vitamin A - 400 mcg, Vitamin B ₂ - 0.3 mg, Vitamin B ₁₂ - 1.4 mcg, Vitamin PP - 0.2 mg, calcium - 1005 mg, magnesium - 50 mg, sodium - 860 mg, phosphorus - 540 mg, zinc - 4 mg.

The target product has a higher biological value, the introduction of a functional ingredient provides the finished product with functional properties. The finished product has high consumer properties.

Claims (2)

A method for the production of a culinary product zamata sweet potatoes with cheese, characterized in that the sweet potatoes are washed, boiled, peeled and rubbed on a washing machine, into the mashed sweet potatoes, cooled to 30-35 ° C, add the egg, sifted flour, mix well, from the resulting sweet mass is formed into an oval flat cake with a thickness of 0.5-0.7 cm, in the middle of which put cheese filling from Ossetian mature cheese, obtained by wiping the Ossetian mature cheese on a wiper, the edges of the sweet cake are connected so that the cheese I had the filling inside the product, breading in breadcrumbs and frying on both sides to get the finished zrazy, which is prepared at the next expenditure, parts by weight: Sweet Potato Tubers 185 Egg fifteen Wheat flour fifteen Ossetian mature cheese 25 Breadcrumbs 12 Cooking oil 13