RU2791310C1 - Mix for baking pancakes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: production of food concentrates, semi-finished flour products for the subsequent preparation of pancakes. A mixture for baking pancakes containing carrot tops, onions, table salt, baking soda, soy flour and water.

EFFECT: increase in the nutritional and biological value of the product.

1 cl, 2 tbl

Description

The invention relates to the food industry and can be used in the production of food concentrates, semi-finished flour products for the subsequent preparation of dishes in the form of fritters [A21D 13/44].

Known from the prior art is a MIXTURE FOR BAKING PANCAKES [RU 2636763 publ. November 28, 2017], including wheat flour and other prescription ingredients, such as egg powder, whole milk powder, baking soda, citric acid, salt, granulated sugar, in a mass ratio and wheat flour: other prescription ingredients 54.4%:10 .6%, respectively, characterized in that it additionally contains a soybean-berry binary composition in the amount of 35% of the total mass of the mixture, while the first component of the soybean-berry binary composition is soybean germ meal obtained from the waste fraction from the processing of soybean seeds into non-defatted and heat-treated grains or flour, and the second component - berry powder, included in the composition of the soybean-berry binary composition in the ratio of 25%:10%, respectively, of the total mass of the mixture.

The disadvantage of analogue is low nutritional and biological value.

Also known from the prior art is a MIXTURE FOR BAKING PANCAKES [RU 264438 publ. October 30, 2017], which includes wheat flour and other prescription ingredients, additionally contains a binary composition in the amount of 50% of the total mass of the mixture, while the first component of the binary composition is soy germ meal obtained from the waste fraction from the processing of soybean seeds into non-defatted and heat-treated grits or flour, and the second component - vegetable powder, taken in a weight ratio of 1:1.

The disadvantage of analogue is low nutritional and biological value.

The closest in technical essence is GLUTEN-FREE DRY MIX FOR PANCAKES AND PANCAKES USING RICE AND AMARANTH FLOUR AND FRUIT AND VEGETABLE AND BERRY POWDERS [RU 2733653 publ. 10/06/2020], characterized in that it contains rice flour, amaranth flour, apple powder, a powder selected from the group containing at least pumpkin, beetroot, carrot or cranberry powders, crystalline white sugar, edible salt, acid lemon, baking soda in the following ratio of the original prescription components, wt. %:

rice flour 15-75; amaranth flour 15-50; apple powder 5-30; pumpkin powder/beetroot powder/
carrot powder/cranberry powder 5-30; soda 1-4; lemon acid 0.3-2.0; salt 0.5-2.5; granulated sugar 3-10.

The main technical problem of the prototype is low nutritional and biological value, due to the small amount of vitamins.

The objective of the invention is to eliminate the disadvantages of the prototype.

The technical result of the invention is to increase the nutritional and biological value of the product.

The specified technical result is achieved due to the fact that the mixture for baking pancakes, characterized in that it contains carrot tops, onions, table salt, baking soda, soy flour and water, in the following ratio of the initial prescription components, wt. %:

carrot tops 20-40 onion 17-20 edible salt 0.3-0.8 baking soda 2-4 soy flour 20-30 water 15-30

Implementation of the invention.

According to the recipe presented in Table 1, the mixture for baking fritters includes carrot tops, onions, table salt, baking soda, soy flour and water.

Table 1 The composition of the mixture for baking fritters, wt. % Ingredient wt. %: carrot tops 20-40 onion 17-20 edible salt 0.3-0.8 baking soda 2-4 soy flour 20-30 water 15-30

The method of production of fritters for one portion includes dosing of all prescription components, their mixing and thermal processing, namely: carrot tops are finely chopped and poured into a container for cooking, then peeled onions are also finely chopped and poured into a container for cooking, then into a container for cooking, add table salt, baking soda, soy flour and mix, then add water and mix until a homogeneous mixture, then pour vegetable oil into the pan and put the resulting mixture from the cooking container with a tablespoon, then fry with the lid closed, turn over and fry until state of readiness.

The technical result of the invention, the increase in the nutritional and biological value of the product, is achieved due to the fact that the mixture includes carrot tops, onions and soy flour , which contain vitamins B1, B2, B6, PP, E, as well as vitamin A.

Only the proposed ratio of components and the method of their preparation increase the biological value of the mixture for baking fritters, and also provides high taste. Implemented in the method, the duration of heat treatment of 2-3 minutes on each side at a temperature of 90 degrees on both sides allows you to maintain the required concentration of vitamins during frying.

An example of achieving a technical result. To prepare 400 g of a mixture for baking pancakes, ingredients are taken, for example, according to option 3 shown in table 2: 160 g of carrot tops are finely chopped and poured into a cooking container, then 80 g of peeled onions are also finely chopped and poured into a cooking container , then 3.2 g of food salt, 16 g of baking soda, 80 g of soy flour are added to the cooking container and mixed, then 60 g of water are added and mixed for 3-5 minutes until a homogeneous mixture, then vegetable oil is poured into the pan and with a tablespoon put the resulting mixture from the container for cooking, then fry with the lid closed at a temperature of 90 degrees for 2-3 minutes, turn over and fry with the lid closed at a temperature of 90 degrees for 2-3 minutes.

Table 2 The composition of the options for the mixture for baking fritters mixture option carrot tops onion edible salt baking soda soy flour water Mix weight, g. 1 80 68 1.2 8 120 120 397.20 2 120 74 2.2 12 100 90 398.20 3 160 80 3.2 16 80 60 399.20

Claims (2)

A mixture for baking fritters, characterized in that it contains carrot tops, onions, table salt, baking soda, soy flour and water in the following ratio of the initial prescription components, wt.%: carrot tops 20–40 onion 17–20 edible salt 0.3–0.8 baking soda 2–4 soy flour 20–30 water 15-30