RU2791331C1 - Enriched fish dumplings - Google Patents

Abstract

FIELD: food industry; production of dumplings.

SUBSTANCE: enriched fish dumplings are presented, which consist of minced salmon fish, wheat flour, food chicken eggs, table salt, water, fresh onion, ground black pepper, passivated amaranth flour, crushed pumpkin, with the following ratio of initial components, % by weight - dough: wheat flour - 70.0; edible chicken egg - 6.0; edible salt - 0.2; water - the rest, and filling: minced salmon fish - 55.0-58.0; passivated amaranth flour - 4.8-5.5; crushed pumpkin - 21.2-23.5; fresh onion - 8.0; edible chicken egg - 6.0; edible salt - 1.95; ground black pepper - 0.05.

EFFECT: obtaining dumplings with high dietary and functional properties, which can be recommended for consumption by a wide range of people, including children.

1 cl, 1 tbl, 2 ex

Description

In the context of the ever-growing deterioration of the environmental situation, the production of special products with dietary or functional effects is very important.

The invention relates to the food industry and in particular to the production of dumplings. Dumpling dough includes wheat flour, chicken eggs, salt, water. Minced meat contains salmon fish, amaranth seed flour, pumpkin, chicken egg, onion, ground black pepper and salt. The components are selected in a certain ratio. The finished product has good dietary and functional properties and can be recommended to a wide range of the population, including for geriatric nutrition.

Known dumplings obtained by the method of production of dumplings enriched with fish raw materials (RU 2613449, application 05/29/2015, publ. 03/16/2017).

Minced meat for dumplings includes beef, pork, cod fish, millet porridge, chopped fresh onion, table salt, spices and spices, water. The components are used in a certain ratio by weight. EFFECT: invention allows to increase the nutritional value of the product while reducing its caloric content. The disadvantage of the product should be considered the limited dietary properties of the finished product due to the inclusion of pork and beef in the recipe.

Known high-protein dumplings using amaranth flour, taken by us as a prototype (Polyanskikh S.V. Collection of articles of the IX International Scientific and Practical Conf. Voronezh. 2021. P. 350-354). The composition of the product includes mechanically deboned poultry meat and amaranth flour instead of wheat flour in the amount of 20% in dough and minced meat. The ratio of meat: test shell - 1:1. The color of the dough is dark cream. The disadvantage of dumplings is the use of mechanically deboned poultry meat as the main component of the recipe, which cannot be recommended for use by the elderly or for baby food, which significantly limits the scope of such products. In addition, high-protein dumplings have a high fat content - up to 18%, which does not meet the requirements of modern nutrition.

The objective of the invention is to develop a complete food product with dietary and functional properties, which are provided by the components included in dumplings (salmon fish, amaranth flour, pumpkin).

The technical problem is solved by the fact that in the proposed product, consisting of wheat flour, minced salmon fish, chicken eggs, salt, onion, ground black pepper, flour from amaranth seeds, crushed pumpkin are additionally introduced into the minced meat, with the following ratio of the initial components, wt. %:

Wheat flour - 70.0,

Food chicken egg - 6.0,

Food table salt - 0.2,

Water is the rest.

Minced salmon fish - 55.0-58.0,

Amaranth flour - 4.8-5.5,

Crushed pumpkin - 21.2-23.5,

Fresh onion - 8.0,

Food chicken egg - 6.0,

Edible table salt -1.95,

Ground black pepper - 0.05.

In accordance with existing recommendations, amaranth flour is first sautéed for 6 minutes in order to remove a specific smell. at 120°C.

Amaranth seeds contain an average of 14.0-20.0% protein, 60-62% starch, 5.8-9.7% fat and 3.9-16.5% dietary fiber. The protein of amaranth seeds is dominated by water- and salt-soluble fractions, which account for up to 75% of the total amount of proteins. In terms of the content of the amino acid lysine, amaranth protein is 2 times higher than wheat protein. Due to the high content of lysine, tyrosine, phenylalanine, isoleucine and the balance between all essential amino acids, the biological value of amaranth protein is 15-18% higher than that of wheat protein. The basis of the lipid component is unsaturated fatty acids. The lipid fraction contains up to 8% squalene, an unsaturated hydrocarbon with antioxidant and anticarcinogenic effects. Squalene plays the role of a regulator of lipid and steroid metabolism in the human body, being a precursor of a number of hormones, cholesterol and vitamin D, and has the ability to lower cholesterol levels in blood serum and in the liver. Squalene also increases the content of atomic oxygen in tissues, which resists free radicals at the molecular level, which explains its high antitumor activity. Amaranth seeds serve as a source of vitamins (B1, B2, B9, PP, H, C, E) and minerals (P, K, Ca, Fe, Mg, etc.). Valuable composition and properties give special nutritional value to amaranth in the modern world [1].

Pink salmon meat is the main representative of salmon fish, it is considered a highly valuable food product and surpasses the meat of warm-blooded animals in many respects, it contains: g / 100 g: fats - 4.40 g, proteins - 20.50 g, water - 75.52 g, ash - 1.52 g. Cholesterol content - 46.0 mg. Pink salmon is balanced in amino acids, serves as a source of vitamin PP, pyridoxine, sodium and fluorine. In addition, it contains fat-soluble and water-soluble vitamins B12, Omega-3 polyunsaturated fatty acids, which are present in excess in the meat of this fish, which are also responsible for the aging process. This product, when eaten regularly, can make up for the lack of many trace elements and vitamins in the body. They favorably influence the structure and activity of cell membranes. Vitamin PP or nicotinic acid is necessary for the normalization of the work of the higher nervous system and the gastrointestinal tract. Sodium is indispensable in the work of the circulatory system and water metabolism; without fluorine, the processes of hematopoiesis and bone metabolism are impossible. Pink salmon proteins are more digestible than meat proteins of warm-blooded animals, since myosin in fish meat, which makes up the bulk of protein substances in muscle tissue, is more easily denatured under the influence of heating, which explains the dietary properties of fish [2].

Pumpkin is one of the valuable agricultural crops, it is a dietary vegetable. The physiological value of pumpkin is due to the vitamins, minerals and pectin contained in it. The high content of potassium strengthens blood vessels, and also improves cardiac activity. Vitamin A, contained in pumpkin in large quantities, prevents visual impairment. Pectin promotes the excretion of chlorides and "bad" cholesterol from the body. The composition of many medicines for removing radionuclides from the body includes pumpkin pulp extract. It is recommended to eat it for patients who suffer from diseases associated with a high content of salts in the body: gout, rheumatism, osteochondrosis. Pumpkin porridge, due to the high content of vitamins and minerals, is useful in baby food. Most of the substances that make up the pumpkin pulp do not lose their properties during heat treatment, which expands the possibilities of its use in the food industry. Pumpkin fruits are able to satisfy the daily requirement (with the use of 100 g) in vitamin A by 27.8%, in beta-carotene - by 30%, in vitamin B6 by 28.5%. Pumpkin has a low calorie content, which, depending on the variety, is 22-28 kcal / 100 g, which allows it to be used in dietary and preventive nutrition.

The recipe for enriched dumplings is given in the following examples.

Example 1

To prepare the dough, the following ingredients were used, wt. %:

Wheat flour - 70.0,

Food chicken egg - 6.0,

Food table salt - 0.2,

Water is the rest.

To prepare the filling, the following ingredients were used, wt. %:

Minced salmon fish - 55.0,

Passivated amaranth flour - 5.5,

Shredded pumpkin - 23.5,

Fresh onion - 8.0,

Egg - 6.0,

Food table salt - 1.95,

Ground black pepper - 0.05.

Example 2

To prepare the dough, the following ingredients were used, wt. %:

Wheat flour - 70.0,

Food chicken egg - 6.0,

Food table salt - 0.2,

Water is the rest.

To prepare the filling, the following ingredients were used, wt. %:

Minced salmon fish - 58.0,

Passivated amaranth flour - 4.8,

Crushed pumpkin - 21.2,

Fresh onion - 8.0,

Egg - 6.0,

Food table salt - 1.95,

Ground black pepper - 0.05.

Dumplings enriched with pumpkin and amaranth flour have a pleasant taste of fish, have good dietary and functional properties and comply with the concept of modern nutrition science.

Organoleptic evaluation of enriched fish dumplings

The advantage of experimental dumplings in almost all organoleptic indicators in comparison with the control batch was established.

The toxicity and safety of dumplings was determined using the Biolet automated software package by counting the surviving ciliates Paramecium Caudatum. According to the test results, the non-toxicity of enriched dumplings was established in all the studied samples.

References

1. Zvyagin A.A., Bavykina I.A., Zharkova I.M., Miroshnichenko L.A. Amaranth flour: characteristics, comparative analysis, application possibilities / Nutritional Issues, 2014. V. 83. No. 1. - S. 67-73.

2. Patieva A.M., Grechka P.E., Motrich S.A., Chernyavskaya Yu.N. Biological value and technological properties of pink salmon / Sat. beginning Art. VIII int. scientific conf. “Advanced innovative developments. Prospects and experience of use, problems of implementation in production. 2019. - P.76-78.

3. Shcherbakova E.I. Vegetable additives in the production of minced poultry dishes / Bulletin of the South Ural State University. 2013. Vol. 1 No. 2. - P.14-18.

Claims (5)

Enriched fish dumplings, characterized in that they consist of minced salmon fish, wheat flour, food chicken eggs, table salt, water, fresh onion, ground black pepper, passivated amaranth flour, crushed pumpkin, with the following ratio of initial components , wt.%: Dough: Wheat flour 70.0 edible chicken egg 6.0 Food salt 0.2 Water rest Filling: Minced salmon fish 55.0-58.0 Passivated amaranth flour 4.8-5.5 Pumpkin crushed 21.2-23.5 fresh onion 8.0 edible chicken egg 6.0 Food salt 1.95 Ground black pepper 0.05