RU2807345C1 - Method for preparing sweet potato pasties - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used in the public catering. The method for preparing sweet potato chebureks involves preparing dough. For this purpose, the sweet potato is peeled, boiled until tender, kneaded to a puree, Adyghe salt, quail eggs, wheat flour and yacon are added to the resulting puree, and the dough is kneaded. The work surface is sprinkled with flour and the dough is divided into 32 small balls, each rolled into a thin layer with a diameter of 9 cm. 15 g of filling is added to the resulting flatbreads. To prepare the filling, quail meat is separated from the skin and bones, passed through a meat grinder, Adyghe salt and quail egg are added, peeled and finely chopped onions are fried until golden brown, minced meat is added and fried until tender for 15-20 minutes. The flatbread with filling is shaped like a cheburek and fried at 180-190°C in vegetable oil for 1 minute until golden brown. In this case, the initial components are used in a certain ratio.

EFFECT: expanding the range of inulin-containing products that can be consumed by patients with diabetes mellitus.

1 cl

Description

The invention relates to the food industry and can be used in public catering, in particular for the preparation of functional pasties for patients with diabetes.

There is a recipe for Chebureka No. 1279 (Collection of recipes for public catering products. M.P. Mogilny Ed. 2nd, DeLi Plus, 2016. 888c)

Name of raw materials:

wheat flour 4,500g

milk 1,750 g

table salt 50 g

cleaned lamb 3,600 g

finely chopped onion 750 g

water 750 g

table salt 75 g

ground black pepper 10 g

vegetable oil 875 g

Total 12360 g

Cooking technology

Salt is added to the milk, mixed, flour is added and the dough is kneaded and left for 20-30 minutes. Then the dough is rolled out into flat cakes weighing 60 g on a table greased with vegetable oil, 50 g of minced meat is placed on them, the edges are joined, giving the products a crescent shape. To prepare minced meat, lamb and onions are passed through a meat grinder, seasoned with salt, pepper and diluted with water. Chebureks are fried in vegetable oil heated to a temperature of 180-190 °C. Chebureks are immersed in heated fat in an amount not exceeding 1/4 of the deep fat mass. During the frying process, the pasties are turned over and continued to fry until a uniform golden crust forms over the entire surface. The finished pasties are unloaded onto a net and the fat is allowed to drain.

The disadvantage is the lack of a functional ingredient, and the impossibility of use as a therapeutic and prophylactic product for patients with diabetes.

There are also Chebureks made from potato dough with minced meat https://www. kuharka. ru/recipes/flour/cheburek/15749.html

Filling:
125 g minced meat
1 onion
1 clove of garlic
1 tbsp flour
1 tbsp tomato paste
150 ml broth
half a bell pepper
2 tbsp. l. basilica
salt pepper
a little vegetable oil

For the filling, heat the vegetable oil, add the minced meat and fry well for 3-4 minutes. Add onion and garlic and cook over low heat until soft. Add flour and tomato paste and simmer for 1 minute. Pour in the broth, add basil, salt and pepper.
Cook over low heat for 20 minutes, remove from heat and let cool.

For potato dough:
450 gr. potatoes (crumbly)
3 small yolks
3 tbsp. spoon of olive oil
175 g flour
Vegetable oil for frying

Peel the potatoes, cut into pieces and boil in salted water, drain, crush into puree, add salt, pepper, yolks and flour. Knead the dough until it turns out soft. On a floured table, divide the dough into equal pieces, make flatbreads, put the filling on half of the flatbread, cover with the other half and press the edges.
Heat the oil in a frying pan and fry the pasties on both sides until golden brown over low heat.

The disadvantage is the lack of a functional ingredient, and the impossibility of use as a therapeutic and prophylactic product for patients with diabetes.

There are also Potato Chebureks https://www.gotovim.ru/recepts/bake/chebureky/32696.shtml

For the recipe you will need:

for test:

potatoes - 3-4 pcs.

flour - 1/2 cup

egg - 1 pc.

salt - to taste

For filling:

veal - 100g

butter - 2 tsp.

egg - 1 pc.

onion (large) - 1 pc.

water - 2-3 tbsp. l.

salt - to taste

pepper - to taste.

To prepare potato chebureks you need. Peel and boil the potatoes, pass through a meat grinder, add the egg, flour, salt and mix everything thoroughly. Then prepare the minced meat: mince the veal, add separately fried onion, egg, salt, pepper and mix everything. Make pancakes from potato dough, put minced meat in them and roll them into cheburek shapes. Fry in boiling fat until golden brown.

The disadvantage is the lack of a functional ingredient, and the impossibility of use as a therapeutic and prophylactic product for patients with diabetes.

The technical objective of the present invention is to create a product containing a functional ingredient; creation of an inulin-containing product, expansion of the range of products; giving the opportunity to diversify the menu for patients with diabetes mellitus with healthy nutrition.

The technical result is achieved by the fact that a method for preparing pasties from sweet potatoes is proposed, characterized by the fact that for preparing the dough tubers The sweet potato is peeled, boiled until tender, kneaded to a puree, Adyghe salt, quail eggs, wheat and yacon flour are added to the resulting puree, the dough is kneaded, the work surface is sprinkled with flour and the dough is divided into 32 small balls, each rolled into a thin layer with a diameter of 9 see, 15 g of filling is added to the resulting flat cakes, for the preparation of which the quail meat is separated from the skin and bones, passed through a meat grinder, Adyghe salt and quail egg are added, peeled and finely chopped onions are fried until golden brown, minced meat is added and fried until tender. for 15-20 minutes, the flatbread with filling is shaped into a cheburek and fried in vegetable oil preheated to 180-190 °C for 1 minute until golden brown, while the initial components are used in the following ratio:

dough: sweet potato tubers 250 g

Adyghe salt 8 g

quail eggs 2 pcs

wheat flour 250 g

yacon flour 50 g

filling: quail fillet 400 g

Adyghe salt 5 g

quail eggs 1 piece

onion 60 g

vegetable oil 500 ml

output: 32pcs, 20g each

Method of preparation Sweet potato chebureks are made as follows.

To prepare the filling, you need to separate the quail meat from the skin and bones. Pass the quail meat through a meat grinder, add 5g of Adyghe salt and 1 quail egg. Peel the onion, chop finely and fry until golden brown. Add minced meat to the resulting fried onion and fry for another 15-20 minutes.

To prepare the dough, you need to wash and peel the sweet potato tubers, cut them and boil them. Mash the prepared sweet potato tubers until pureed. Add 8 g of Adyghe salt, 2 quail eggs, 250 g of wheat flour, 50 g of yacon flour to the resulting puree, and knead the dough, sprinkle the work surface with flour. Make small balls of the dough in the amount of 32 pieces. Roll each ball into a thin layer with a diameter of 9 cm. Add 15 g of filling to the resulting flatbreads and shape into a cheburek. Place the resulting pasties into boiling oil and fry them in vegetable oil heated to 180-190 °C for 1 minute until golden brown.

Yield: 32pcs, 20g each

The technical result is achieved due to the fact that the proposed method uses sweet potato tubers and yacon flour, which contain inulin. The inulin content in sweet potato tubers is 6.2%. Sweet potato is a low glycemic index product. This means that it does not cause an increase in blood sugar levels, which is dangerous for diabetics. Inulin is characterized as an effective fighter against diabetes. The use of yacon flour also helps to introduce inulin into the product. Yacon flour contains 60-70% inulin. Inulin, together with fiber, can delay the absorption of glucose from food. Thanks 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 levels in patients with diabetes. The absorption of easily accessible carbohydrates and fats slows down, which is also very important for patients with diabetes.

In addition, it should be taken into account that quail eggs have antibacterial, immunomodulatory, and antitumor properties. They contain many microelements and vitamins, and all this with the complete absence of cholesterol. Quail eggs never contain salmonella. Therefore, quail eggs are the most preferable for the production of gourmet culinary products.

Adyghe salt is a unique mixture of spices. To prepare this healthy and original seasoning, all ingredients were carefully selected for a long time. That is why this mixture has a huge effect on the body. It’s not enough to just mix all the ingredients in one bowl. The Adyghe national spice is amazing because the salt in it absorbs the aroma and taste of all spices. The main feature of the seasoning is the presence of sea salt. Crushed garlic gives it a spicy taste and aroma. Adyghe salt is a carefully collected product that is very popular not only among the Caucasian peoples, but also among people around the world.

Thus, the proposed recipe allows us to expand the range and obtain a product with beneficial properties, due to the presence of a functional ingredient, expand the range of products, develop a product containing dietary fiber, a product that can be consumed by patients with diabetes.

Claims (7)

A method for preparing pasties from sweet potatoes, characterized by the fact that for preparing the dough tubers The sweet potato is peeled, boiled until tender, kneaded to a puree, Adyghe salt, quail eggs, wheat and yacon flour are added to the resulting puree, the dough is kneaded, the work surface is sprinkled with flour and the dough is divided into 32 small balls, each rolled into a thin layer with a diameter of 9 cm , add 15 g of filling to the resulting flatbreads, to prepare which the quail meat is separated from the skin and bones, passed through a meat grinder, Adyghe salt and quail egg are added, peeled and finely chopped onions are fried until golden brown, minced meat is added and fried until tender for 15 -20 minutes, the flatbread with filling is shaped into a cheburek and fried in vegetable oil preheated to 180-190°C for 1 minute until golden brown, with the initial components used in the following ratio: dough: Sweet Potato Tubers 250 Adyghe salt 8 g Quail egg 2 pcs. Wheat flour 250 g Yacon flour 50 g, filling: Quail fillet 400 g Adyghe salt 5 g Quail egg 1 PC. Onion 60 g, vegetable oil 500 ml, output: 32 pcs. 20 g each