TR2023006816A2

TR2023006816A2 - In the food industry; ?Han Tava? The production method of the dish is the process of blending boiled beef with roasted vegetables and herbs and flavoring it, then adding a sauce made of yoghurt, broth and flour and baking it until golden brown.

Info

Publication number: TR2023006816A2
Application number: TR2023/006816
Authority: TR
Inventors: Acar Abdurrahman
Original assignee: Kadiköy Abdülhami̇d Han Mesleki̇ Ve Tekni̇k Anadolu Li̇sesi̇
Filing date: 2023-06-11
Publication date: 2023-08-21

Abstract

Buluş, gıda sektöründe kullanılan ?Han Tava? yemeğinin üretim yöntemi ile ilgilidir. Buluş hayvansal kaynaklı protein kaynağı olan sığır eti ve süzme veya taze yoğurt, vitamin kaynağı olan sebze ve otlar, karbonhidrat kaynağı olan un, yağ kaynağı olan zeytinyağı ve tereyağı ile madensel madde kaynağı olan tuz birleşimi sonucu ortaya cıkmış olan yeni bir yemek ile ilgilidir.The invention is the ?Han Tava? used in the food industry. It is related to the production method of the food. The invention is related to a new dish created as a result of the combination of beef and strained or fresh yoghurt, which are sources of animal protein, vegetables and herbs, which are sources of vitamins, flour, which is a source of carbohydrates, olive oil and butter, which are sources of fat, and salt, which is a source of mineral substances.

Description

TARIFNAME Teknik Alan Bulus, gida sektöründe kullanilan "Han Tava" yemeginin üretim yöntemi ile ilgilidir. Bulus hayvansal kaynakli protein kaynagi olan sigir eti ve süzme veya taze yogurt, vitamin kaynagi olan sebze ve otlar, karbonhidrat kaynagi olan un, yag kaynagi olan zeytinyagi ve tereyagi ile madensel madde kaynagi olan tuz birlesimi sonucu ortaya cikmis olan yeni bir yemek ile ilgilidir. Teknigin Bilinen Durumu Gastronomi literatürüne bakildiginda sebze, et ve sos karisimi yemek reçetelerine varligina sikça rastlanmaktadir. Bu yemek reçetelerinde genel olarak kök sebzeler kullanilmaktadir. Sebzelerin pisirilmesinde derin yagda kizartma veya firinlama tercih edilen pisirme yöntemleri olarak göze çarpmaktadir. Domates biber gibi sebzeler ise firinlama esnasinda yemegin üstüne serilmektedir. Söz konusu birlesim içinde maydanoz ve dereotu disinda neredeyse hiç ot kullanilmadigi görülmüstür. Kullanilan maydanoz ve dereotu da yemek servisi esnasinda yemegin üzerine serpilmektedir. Et olarak farkli yöntemlerle pisirilmis sigir, küçükbas hayvan ve kümes hayvani etlerinin kullanildigina görülmektedir. Etler parça et seklinde ve çogunlukla köfte seklinde kullanilmaktadir. Sos olarak 5 temel sos ve türeyenleri kullanilmaktadir. Firinlanan yemeklerin soslarinda genel olanak akiskan kivamda domates sosu veya türeyenleri tercih edilmekte. Beyaz sos olarak ise besamel sos kullanilmaktadir. Bulusun Amaci Yeterli ve dengeli beslenme; bireyin yasamsal faaliyetlerini devam ettirebilmesi için gerekli olan temel besin ögelerinden karbonhidrat, protein, vitamin, yag ve madensel maddelerin belirli bir düzen içinde ve vücut için gerekli miktarda tüketilmesi olarak ifade edilebilir. Karbonhidratlar: Ana görevi vücuda enerji saglamaktir. Temel karbonhidrat kaynaklari tahillar, sebzeler, meyveler, bakliyatlar, yemisler, kök bitkilerdir. Proteinler: Hücre yapimindan sorumlu olan ögedir. Büyüme ve gelismenin saglanasi ile birlikte eskiyen hücrelerin yenilenmesinden sorumludur. Temel protein kaynaklari et süt ve türevleri ile birlikte bakliyatlaridir. Vitaminler: Sayisi 20 ye yakindir. Enerji olusumunda hücrelere yardim etmek, madensel maddelerin aktive edilmesinde görev almak, hücrelerin zarar görmesini engellemek ve hastaliklardan korunmaya yardimci olmak gibi görevleri vardir. Temel vitamin kaynaklari sebzeler, meyveler ve otlardir. Mineraller: Vücudun büyümesi, gelismesi, yasamin sürdürülmesi ve sagligin korunmasina yardimci olurlar. Temel mineral kaynaklari arasinda süt ve türevlerini, et ve türevlerini, yemisler, sebzeleri, meyve kurularini ve tuzu kaynak olarak söylemek mümkündür. Yag: vücut için enerji kaynagidir, normal doku çalismasi için önemlidir ve yagda eriyen vitaminlerin kullanilabilmesi için önem arz etmektedir. Temel yag kaynaklari bitkisel ve hayvansal yaglardir. Su: Oksijenden sonra insan yasaminda en fazla öneme sahip ikinci maddedir. Yetiskin bir bireyin vücut agirliginin %50 si ila %70,i sudan olusmaktadir. Yetiskin bir birey için günlük en az 1500ml ile 2000ml arasinda tüketilmesi önerilir. Temel kaynagini içme suyu, yedigimiz besinlerden aldigimiz su ve metabolik su olusturmaktadir. Yeterli ve dengeli beslenmenin en temel kosullarindan birisi günlük diyet içinde besin ögelerini içeren besin gruplarinin dengeli ve yeterli miktarda dagitilmasi gelmektedir. Günlük tüketimde tahil grubundan 6-11 porsiyon, sebze ve meyve grubundan 2-4 porsiyon, kuru baklagiller, kirmizi et ve türevleri, kümes hayvanlari ve türevleri, deniz mahsulleri ve türevleri ve süt ve türevleri grubundan 2-3 porsiyon, yaglar ve sekerler grubundan ise minimum miktarda tüketilmesi önerilir. Besin gruplarinin gün içinde ögünleri olusturan diyetlere dengeli ve yeterli dagilimi çok önemlidir. Diger bir önemli nokta ise ögün içinde tüketilen yemeklerin reçetesinde bu dagilimin yaniltilmasidir. Han tava reçetesi olusturulurken genel amaç olarak reçete içeriginin yeterli ve dengeli beslenme unsurlari çerçevesinde olmasina dikkat edilmistir. Reçete içerik dagilim yogunlugunun %25 ,ini karbonhidrat kaynakli gruplar, %30,unu vitamin kaynakli gruplar, kaynakli gruplardan olusacak sekilde tasarlanmistir. Sekillerin açiklanmasi Bulus, ilisikteki sekillere atifta bulunularak anlatilacaktir. Böylece bulusun özellikleri daha anlasilir olacak ve istemlerin hangi süreçte ise kosulacagi daha anlasilir bir sekilde görülecektir. Sekil 1. "Han Tava" yemeginin üretim prosesini gösterir semadir. Bu bulusun anlasilmasina yardimci olacak sekiller ekli resimde belirtildigi gibi numaralandirilmis olup isimleri ile beraber asagida verilmistir. 1. Haslama 2. Kavurma 3. Harmanlama 4. Sos yapimi . Firinlama Bulusun açiklamasi Sigir eti kusbasi büyüklügünde dogranir ve orta harli ateste yumusayana kadar arada bir köpükleri alinarak haslanir. Haslanan sigir eti süzülerek ayrilir, et suyu da sos yapiminda kullanmak üzere ayrilip sogutulur (l). Sebzeler ve otlar yikandiktan sonra havucun kabugu soyulur ve rendelenir. Pirasa, kapya biber ve çarliston biber jülyen seklinde, turp otu, ebegümeci, isirgan otu, ispanak chiffonade seklinde dogranir. Bir tavanin içine zeytinyagi konularak orta ateste sirasiyla pirasa, havuç kaypa biber, çarliston biber, turp otu, ebegümeci, isirgan otu ve ispanak yumusayip hafif suyunu salana kadar kavrulur (2). Sebzeler ve haslanmis sigir eti firina dayanikli bir tavada harmanlanir, karisim tuz, kirmizi toz biber ve karabiber ile tatlandirilir (3). Süzme veya taze yogurtun yogunlugu sogutulmus et suyu ile bir miktar açilir. Bir tencerenin içince tereyagi ve zeytinyagi konularak kizdirilir, un eklenir. Un kokusunu kaybedene kadar kavrulur ve üzerine yogurt et suyu karisimi ilave edilerek sos kivamina gelene kadar kaynatilmaya devam edilir. Sos kivami almis karisima; tuz, karabiber, kirimiz toz biber ve pul biber eklenerek sos tatlandirilir(4). Sigir eti, sebze ve ot karisiminin üzeri kaplanana kadar sos eklenir ve tava üzeri kizarana kadar önceden isitilmis firinda firinlanir. Sicak olarak servi edilir(5). Bulusun sanayiye uygulama biçimi Bulus kavram reçeteler kullanan ve temelde beslenme ilkelerinin gereklerini kullanmayi amaç edinmis restoranlarin menülerine eklenebilir. TR TR DESCRIPTION Technical Field The invention is related to the production method of the "Han Tava" dish used in the food industry. The invention is about a new dish created by combining beef and strained or fresh yoghurt, which is a source of animal protein, vegetables and herbs, which are sources of vitamins, flour, which is a source of carbohydrates, olive oil and butter, which are sources of fat, and salt, which is a source of mineral substances. Known Status of the Technique When we look at the gastronomy literature, we frequently encounter recipes for meals that combine vegetables, meat and sauce. Root vegetables are generally used in these recipes. Deep frying or baking are the preferred cooking methods for cooking vegetables. Vegetables such as tomatoes and peppers are spread on the food during baking. It has been observed that almost no herbs other than parsley and dill are used in the combination in question. The parsley and dill used are also sprinkled on the food during meal service. It is seen that beef, sheep and poultry meat cooked with different methods are used as meat. Meat is used in the form of pieces of meat and mostly in the form of meatballs. 5 basic sauces and their derivatives are used as sauces. In sauces for baked dishes, tomato sauce or its derivatives are generally preferred in a liquid consistency. Bechamel sauce is used as white sauce. Purpose of the Invention Adequate and balanced nutrition; It can be expressed as consuming carbohydrates, proteins, vitamins, fats and mineral substances, which are among the basic nutritional elements required for the individual to continue his vital activities, in a certain order and in the amount required for the body. Carbohydrates: Their main function is to provide energy to the body. The main carbohydrate sources are grains, vegetables, fruits, legumes, nuts and root plants. Proteins: The element responsible for cell construction. It is responsible for the renewal of old cells as well as ensuring growth and development. The main protein sources are meat, milk and its derivatives, as well as legumes. Vitamins: There are nearly 20 in number. It has functions such as helping cells in the generation of energy, taking part in the activation of mineral substances, preventing cells from being damaged and helping to protect against diseases. The main sources of vitamins are vegetables, fruits and herbs. Minerals: They help the body grow and develop, sustain life and protect health. Among the basic mineral sources, it is possible to say milk and its derivatives, meat and its derivatives, nuts, vegetables, dried fruits and salt. Fat: It is a source of energy for the body, is important for normal tissue functioning and is important for the use of fat-soluble vitamins. The main sources of fat are vegetable and animal oils. Water: It is the second most important substance in human life after oxygen. 50% to 70% of an adult's body weight consists of water. It is recommended that an adult consume at least 1500ml to 2000ml daily. Its main source is drinking water, the water we get from the food we eat, and metabolic water. One of the most basic conditions for adequate and balanced nutrition is the balanced and sufficient distribution of food groups containing nutrients in the daily diet. In daily consumption, 6-11 portions from the grain group, 2-4 portions from the vegetable and fruit group, 2-3 portions from the legumes, red meat and its derivatives, poultry and its derivatives, seafood and its derivatives, and milk and its derivatives group, and 2-3 portions from the fats and sugar group. It is recommended to consume minimum amounts. It is very important to have a balanced and adequate distribution of food groups in the diets that make up the meals during the day. Another important point is that this distribution is misleading in the recipe of the meals consumed during the meal. While creating the Han Pan recipe, care was taken to ensure that the content of the recipe was within the framework of adequate and balanced nutritional elements. The recipe is designed in such a way that 25% of the content distribution density consists of carbohydrate-derived groups and 30% consists of vitamin-derived groups. Explanation of the drawings The invention will be explained by referring to the attached figures. Thus, the features of the invention will be more understandable and the process in which the claims will be fulfilled will be seen more clearly. Figure 1. is a diagram showing the production process of the "Han Tava" dish. The figures that will help understand this invention are numbered as indicated in the attached picture and are given below with their names. 1. Boiling 2. Roasting 3. Blending 4. Making sauce. Baking Description of the invention Beef is chopped into cube-sized pieces and boiled over medium heat, removing the foam from time to time, until it becomes soft. The boiled beef is separated by straining, and the broth is separated and cooled to be used in making sauce (l). After washing the vegetables and herbs, peel the carrot and grate it. Leeks, capia peppers and green peppers are cut into julienne shapes, radishes, hibiscus, nettles and spinach are chopped into chiffonade shapes. Put olive oil in a pan and fry leeks, carrots, green peppers, green peppers, radishes, mallows, nettles and spinach over medium heat until they soften and release their water (2). Vegetables and boiled beef are mixed in an oven-proof pan, the mixture is seasoned with salt, red pepper powder and black pepper (3). The density of strained or fresh yoghurt is diluted a little with cooled broth. Heat butter and olive oil in a saucepan and add flour. The flour is roasted until it loses its smell, then the yoghurt and broth mixture is added and it continues to boil until it reaches the consistency of a sauce. The mixture has reached the consistency of sauce; The sauce is sweetened by adding salt, black pepper, ground black pepper and red pepper flakes (4). Sauce is added to the beef, vegetable and herb mixture until it is coated, and the pan is baked in the preheated oven until golden brown. It is served hot (5). Application of the invention to industry: The invention can be added to the menus of restaurants that use concept recipes and aim to meet the requirements of nutritional principles. TR TR