SU1584871A1 - Method of producing mants (meat pockets) - Google Patents

Abstract

FIELD: food industry and catering. The goal is to improve the quality of manta and accelerate the process. The method of manta production involves the preparation of a semi-finished product from dough stuffed with minced meat, laid on a greased grid, steamed. The manti is exposed in stage 2 to wet saturated steam at first 7-11 minutes, then 5-9 minutes, and between cooking stages the product is exposed to microwave energy for 3-5 minutes, the value of which varies from 0.6 to 0, 2 kW / h, while sprinkling manti with water at certain intervals - 6-8 minutes after the start of the first stage of cooking and 4-6 minutes after the start of the second stage of cooking. 1 tab.

Description

FIELD: food industry and catering.

The purpose of the invention is to improve the quality of the finished product and accelerate the process

The method is carried out as follows.

From flour, eggs, salt and a small amount of water, knead the dough, roll into a bowl, cover with a napkin and leave for 30-40 minutes. Then the ball is rolled into a layer with a thickness of 1-2 mm and squares 10XY mm in size are cut from it.

The filling is prepared as follows.

The lamb meat is cut into small pieces, finely chopped onion, ground pepper, cumin, a few tablespoons of salt water are added and everything is thoroughly stirred. At the same time, 5-6 g of fat tail or internal fat are cut separately. One spoonful of prepared minced meat is placed in the center of a separate test square, and a piece of lard is added to it, after which the dough is tied at the top.

The method of heat treatment of manta is as follows. The product is first exposed to saturated steam for 7-11 minutes, and after 6-8 minutes, spraying is carried out with cold water and again within 3-1 minutes under an atmosphere of saturated steam. Then, during 3-5 minutes, the product is exposed to microwave energy, the value of which varies: 0.6 kW / kg at the initial moment of exposure, 0.4 kW / kg in the middle of the process, 0.2 kW / kg towards the end of the microwave exposure -energy. The microwave energy is absorbed by both the dough sheath and the filling. Next, the semi-finished product of a high degree of readiness is exposed to saturated steam for 6-8 minutes, and after 4-6 minutes it is sprayed with cold water. Thus, the entire heat treatment process takes 21-23 minutes.

Examples of method implementation. Example. A test semifinished product is prepared, then it is first exposed to saturated steam for 9 minutes, and after 6 minutes it is sprayed

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but

beating with cold water and again for 3 minutes it is in an atmosphere of saturated steam. Then the product is exposed to microwave energy for 5 minutes, the value of which varies gradually from 0.5 to 0.2 kW / kg. The microwave energy is absorbed by both the dough sheath and the filling. Next, the semi-finished product of a high degree of readiness is exposed to saturated steam for 6 minutes, and after 4 minutes it is sprayed with cold iodine, then exposed to saturated steam for 2 minutes.

The data for the following examples are tabulated.

Reduction of heat treatment time Leads to saving energy resources, improving the quality of the finished product & and by reducing the time of impact and heat energy on the product, increasing its juiciness due to the adopted processing method and, accordingly, increasing the yield of the finished product.

The varying power of the microwave energy is not accidentally received, but has an experimental basis. The presence of a significant specific power (for example, 0.5 kW / kg) all along the path of supplying microwave energy leads to a significant redistribution of energy, significant evaporation in minced meat and dough, and this leads to damage to the integrity of the test filling. A decrease in the supplied microwave energy leads to a lengthening of the processing time. Thus, the change in the direction of movement of the applied specific microwave energy of 0.6 kW / kg in the initial section, then 0.4 kW / kg and in the last section 0.2 kW / kg is the optimal value for this product. .

Wet saturated steam can be used in the cooking method.

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at atmospheric pressure. The parameters of wet saturated steam do not significantly affect the process flow. For carrying out the technological process, water is supplied from the water mains, the parameters of which, within the limits in which it is supplied, also do not have a significant effect.

Working with microwave energy “mants” accelerates the heat treatment process, which is also facilitated by the slight resistance of the test. The propagation time of electromagnetic waves is insignificant. At the same time, the stuffing warms up more than the dough, which prevents the dough from drying out, since the dough is moistened from two sides: from the inside due to evaporation in the stuffing and from the outside by spraying with cold water.

Claims (1)

Invention Formula The method of manta production, which includes preparation of the test semi-finished product, minced meat, molding of mantas, laying mantas on a grid lubricated with oil, and steaming with occasional spraying with cold water, characterized in that saturated steam, which is affected in 2 stages, the first of the stages is carried out for 7-11 minutes, the second - for 5-9 minutes, and between the cooking stages of manti is treated with microwave energy for 3-5 minutes with a gradual decrease in intensity vnosti processing from 0.6 to 0.2 kWh / kg, while spraying water manta carried out in 6-8 minutes after the start of the first cooking stage and in 4-6 minutes from the start of the second cooking stage.