TR2023006884A2

TR2023006884A2 - TINY BITE-SIZED ROUND MINCED PASTRY AND ITS PREPARATION METHOD

Info

Publication number: TR2023006884A2
Application number: TR2023/006884
Authority: TR
Inventors: Korkmaz Faruk
Original assignee: Korkmaz Faruk
Filing date: 2023-06-12
Publication date: 2023-08-21

Abstract

Bu buluş, gıda endüstrisi alanında kıymalı börek hamur ve iç harcının ham madde çeşit ve oranının dengeli ve özgün kullanımı ile lezzet oranı yüksek ve sağlıklı ve doğal bir minik lokmalık yuvarlak kıymalı börek ve bunun hazırlama yöntemi ile ilgili olup, özelliği; börek hamuru için önceden belirlenmiş miktar ve sürede un, su ve tuzun yoğrulması, böreğin iç harcı için önceden belirlenmiş miktar, sıcaklık ve sürede dana kıyması, mor soğan ve pul biber, kimyon, karabiber ve tuz gibi çeşitli baharatlar ile beraber kavrulması, hazırlanan iç kıymanın soğutulması, börek hamurunun yapışmaması için özel karışımın elde edilmesi, hamurunun serileceği yüzeye özel karışımın sürülmesi, yüzey özel karışımla yağlandıktan sonra hazırlanan börek hamurunun belirli bir oranda kesilerek şekil verilecek yüzeye serilmesi, kesilen belirli bir miktardaki börek hamurunun uygun boyutta açılması, uygun boyuta ve forma getirilen börek hamurunun içine hazırlanan ve soğutulan iç kıymanın eklenmesi, uygun miktarda börek hamuru ve iç kıymanın birleştirilmesi sonucu hamurun rulo formunda kapatılması, rulo formu verilen börek hamurunun her birinin eşit parçalara bölünmesi, eşit parçalara bölünen iç kıymalı börek hamurunun önceden belirlenmiş sıcaklık ve sürede pişirilmesi sonucu minik lokmalık yuvarlak kıymalı böreklerin elde edilmesi işlem adımlarını içermesidir.This invention is related to the balanced and original use of raw material types and ratios of mincemeat pastry dough and stuffing in the field of food industry, and a healthy and natural mini bite-sized round mincemeat pastry with high flavor and its preparation method, and its feature is; kneading the flour, water and salt in the predetermined amount and time for the pastry dough, roasting the prepared minced meat with ground beef, purple onion and various spices such as chili pepper, cumin, black pepper and salt in the predetermined amount, temperature and time for the pastry filling, cooling, obtaining a special mixture to prevent the pastry dough from sticking, applying the special mixture to the surface where the dough will be spread, after lubricating the surface with the special mixture, cutting the prepared pastry dough at a certain rate and laying it on the surface to be shaped, rolling out a certain amount of cut pastry dough to the appropriate size, bringing it to the appropriate size and form. Adding the prepared and cooled minced meat into the pastry dough, closing the dough in roll form as a result of combining the appropriate amount of pastry dough and minced meat, dividing each of the pastry dough given the roll form into equal parts, cooking the mincemeat pastry dough divided into equal parts at a predetermined temperature and time, resulting in tiny tiny pieces. It includes the process steps to obtain bite-sized round minced meat pastries.

Description

TARIFNAME MINIK LOKMALIK YUVARLAK KIYMALI BÖREK VE BUNUN HAZIRLAMA YÖNTEMI Teknolojik Alan: Bu bulus, gida endüstrisi alaninda kiymali börek hamur ve iç harcinin ham madde çesit ve oraninin dengeli ve özgün kullanimi ile lezzet orani yüksek ve saglikli ve dogal bir minik lokmalik yuvarlak kiymali börek ve bunun hazirlama yöntemi ile ilgilidir. DESCRIPTION TINY BITE-SIZED ROUND MINCED PASTRY AND THIS PREPARATION METHOD Technological Field: This invention is used in the field of food industry to determine the raw material types of mincemeat pastry dough and filling. With the balanced and original use of the food and its ratio, it has a high taste rate and a healthy and natural food. It is about small bite-sized round mincemeat pastry and its preparation method.

Teknigin Bilinen Durumu: Börek gibi aperatif besinler hizli bir sekilde besin ihtiyacini karsilamak için pratik atistirmalik olarak oldukça tercih edilen gida ürünleri arasinda yer almaktadir. Ayni zamanda iç harcinin içerigine göre lezzetli bir sekilde besin degeri yüksek gida tüketimi yapmak mümkün olmaktadir. Börek çesitleri içinde kullanilan malzemeye göre çesitlilik göstermekte olup kisilerin damak zevkine göre farkli varyasyonlarda yapilmaya açik bir besin türü haline gelmistir. Known Status of the Technique: Snack foods such as pastries are practical to quickly meet nutritional needs. It is among the most preferred food products as snacks. Same At the same time, consuming delicious food with high nutritional value according to the content of the stuffing It is possible to do. Diversity in pastry types according to the ingredients used and is open to making different variations according to people's taste. It has become a type of food.

Hamur isleri pratik ve hizli bir gida ürünü olarak siklikla tercih edilse de saglikli bir sekilde imal edildigi takdirde besin degeri açisindan faydasi görülmektedir. Bu yüzden de yüksek besin degeri tasiyacak sekilde dogru bilesenler kullanilarak uygun islem adimlari takip edilerek imal edilmeli ve bu dogrultuda tüketilmesi gerekmektedir. Örnegin iç harç olarak kiymanin tercih edildigi börekler imalat proseslerine ve besin içerik ve degerlerine uygun sekilde üretilirse bu böreklerin tüketiminde Vücudumuzun günlük kalsiyum, karbonhidrat, potasyum, protein, sodyum, lif, Vitamin Vb. ihtiyacinin kayda deger bir kismini tek bir besin bilesimi ile rahatlikla karsilamamiz mümkün olmaktadir. Although pastries are often preferred as a practical and fast food product, they are not a healthy food product. If it is produced in this way, it is beneficial in terms of nutritional value. For this reason Appropriate processing using the right ingredients to carry high nutritional value It must be manufactured by following the steps and consumed accordingly. For example, pastries where minced meat is preferred as filling material are subject to manufacturing processes and nutritional requirements. If it is produced in accordance with its content and values, our body will benefit from the consumption of these pastries. daily calcium, carbohydrates, potassium, protein, sodium, fiber, Vitamin Etc. your need It is possible to easily meet a significant portion of it with a single nutritional combination. is happening.

Börekler geleneksel atistirmaliktan biri olarak hayatimiza büyük ölçüde dahil olsa da kaliteli bir börege basit bir sekilde ulasmak mümkün olmamaktadir. Basarili bir börek yapim süreci oldukça mesakkatli ve tecrübe isteyen bir konu olarak karsimiza çikmaktadir. Örnegin kiymali bir börek yapiminda kiymanin kullanim seklinin, kullanim oraninin, yapim sürecinde islem basamaklarindaki küçük detaylarin börek lezzeti için oldukça önem arz ettigi bilinmektedir. Kiymanin kullaniminin disinda börek hamurunun yapim prosesi ve hamurun biçimi de lezzet faktörünü etkileyeceginden kiymanin hamura iyi bir sekilde entegre olmasi için tüm bu faktörlere dikkat edilmelidir. Piyasadaki ürünlerin tadi sert ve agir olmakla beraber iyi bir lezzet gereksinimini karsilamamaktadir. Although pastries are largely included in our lives as one of the traditional snacks, It is not possible to reach a quality pastry in a simple way. A successful pastry The construction process is quite laborious and requires experience. is coming out. For example, the way to use minced meat in making a mince pie The ratio of the small details in the processing steps during the production process is important for the taste of the pastry. It is known that it is very important. Apart from using ground meat, pastry dough Since the production process and the shape of the dough will also affect the flavor factor, the minced meat should be mixed into the dough. All these factors must be taken into account in order to be well integrated. on the market Although the taste of the products is hard and heavy, they do not meet the requirement for a good taste.

Bu ürünler imal edilirken karmasik ve hizli üretim süreci nedeniyle pisirme sicakligi gibi tarifi dogrudan etkileyecek hususlarda yetersiz kalabilmektedir. While these products are manufactured, due to the complex and fast production process, such as cooking temperature It may be insufficient in matters that will directly affect the recipe.

CN102177938A yayin numarali basvuruda “Etli Börek ve Aynisini Hazirlama Yöntemi” ele alinmistir. Bu bulus, hamur isi ve kiymadan olusmaktadir. Un ve kaynamis su karistirilip yogrularak hamur hazirlanmaktadir. Burada un agirligin yüzde 60 ila 70'ini olusturmaktadir. Kiyma, asagidaki bilesenlerin agirlikça yüzde olarak karistirilmasiyla hazirlanir: yüzde 0,4 ila 0,6 tuz, hayvansal yagin yüzde 0,1 ila 0,2'si, bitkisel yagin yüzde su. Böregin kiymaya agirlik orani ise l:(1-1,5) olmaktadir. “Meat Pie and the Method of Preparing the Same” in the application with publication number CN102177938A It is discussed. This invention consists of pastry and minced meat. Flour and boiled water Dough is prepared by mixing and kneading. Here flour accounts for 60 to 70 percent of the weight. It constitutes. Minced meat is prepared by mixing the following ingredients in percent by weight. Prepared with: 0.4 to 0.6 percent salt, 0.1 to 0.2 percent animal fat, 0.1 percent vegetable oil This. The weight ratio of pastry to ground meat is 1:(1-1.5).

Yukaridaki örnekte yer alan teknigin bilinen durumunda da bahsedildigi üzere günümüzde ürünlerin tüketim sikliginin artirilmasi için zararli içerikler ile çesitlendirilebilir katki maddeleri eklenmektedir. Bu katki maddelerinin eklenmesi yemek zevkini yükselterek doyma hissiyatini ortadan kaldirmaktadir. Bu durumda tüketicilerin sagligi hiçe sayilarak ihtiyaçlarindan fazla tüketim yapmalarina sebep olmakta ve obezite gibi saglik sorunlari ortaya çikmaktadir. As mentioned in the known state of the technique in the example above Nowadays, in order to increase the consumption frequency of products, harmful contents are used. Variable additives are added. Adding these additives It increases the pleasure of eating and eliminates the feeling of fullness. In this situation It causes consumers to consume more than they need, disregarding their health. and health problems such as obesity arise.

CN101744306A yayin numarali basvuruda “Etli Börek ve Üretim Yöntemi” ele alinmistir. Bulus, bir sargi bileseni (wrapper) ve börek dolgularindan olusan bir etli börek ile ilgilidir. Sargi bileseni agirlikça su malzemelerin karistirilmasiyla olusturulur: 50-60 krema tozu ve 1-3 maya tozu ve su. Börek dolgusu ise agirlikça yüzde olarak asagidaki malzemelerin karistirilmasiyla olusturulur: 0,4-0,6 tuz, 0,2-0,3 tatlandirici katki -25 su ve et. Sargi bilesenin ve börek dolgularina agirlik orani 1:1-1,5'tir. “Meat Pastry and Production Method” is discussed in the application with publication number CN101744306A. has been taken. The invention is a meat pie consisting of a wrapper and pastry fillings. It is related to. The wrapping component is created by mixing the following ingredients by weight: 50-60 cream powder and 1-3 parts yeast powder and water. The pastry filling is as follows in percent by weight: It is created by mixing the ingredients: 0.4-0.6 salt, 0.2-0.3 sweetening additives. -25 water and meat. The weight ratio of the dressing ingredient and pastry fillings is 1:1-1.5.

Yukaridaki basvuruda da günümüzde siklikla tercih edilen tek bir tada sahip, agizda agir bir tat birakan, yapis yapis hisse sebep olan yemesi zor ve hijyenik olmayan bir ürün yapimi ele alinmistir. Bu besin maddesi; kabartma tozu, krema tozu, maya tozu, tatlandirici katki maddeleri ve çesitli soslar içeren oldukça sekerli ve yagli bir gida ürününe karsilik gelmektedir. Bu sebeple mevcut teknikte üretilen bu besin maddesi hem sargi bileseninde hem de dolgu maddesinde oldukça kompleks içeriklere sahip zararli ve kalitesiz gidalar arasinda yer almaktadir. In the application above, it has a single taste and is heavy in the mouth, which is frequently preferred today. A product that is difficult to eat and unhygienic, leaving an aftertaste and causing a sticky feeling Its construction is discussed. This nutrient; baking powder, cream powder, yeast powder, A highly sugary and fatty food containing flavoring additives and various sauces corresponds to the product. For this reason, this nutrient produced with the current technique is both harmful and harmful substances with very complex contents in both the dressing component and the filler. It is among the low quality foods.

Sonuç olarak yukarida bahsedilen dezavantaj larin üstesinden gelebilen besleyiciligi yüksek, yumusak ve lezzetli, yeme zevki veren, orijinal, lezzet açisindan zengin, agizda hos bir tat birakan, ham madde içerigi zengin ve dengeli, enerji gereksinimlerini ve besin ihtiyacini yüksek oranda karsilayan, yemesi, tasimasi, saklamasi kolay, ham maddelerin formülasyonu ve imalat prosesi uygun, saglikli ve kaliteli, herkesin tercih edebilecegi ve ihtiyaç duyulan besin içeriklerinin dogal içerikli tek bir üründen karsilanmasini saglayan yeni bir gidaya ihtiyaç duyulmaktadir. As a result, it is a nutritional product that can overcome the disadvantages mentioned above. high, soft and delicious, enjoyable to eat, original, rich in flavor, mouth-watering It leaves a pleasant taste, its raw material content is rich and balanced, and it meets energy requirements and nutrients. Raw materials that meet the needs at a high rate, are easy to eat, carry and store Its formulation and manufacturing process are suitable, healthy and high quality, and can be preferred by everyone. Ensuring that the required nutritional content is met from a single product with natural ingredients A new food is needed.

Bulusun Tanimi: Bu bulus, minik lokmalik yuvarlak kiymali börek ve bunun hazirlama yöntemi olup, özelligi; gida endüstrisi alaninda kiymali börek hamur ve iç harcinin ham madde çesit ve oraninin dengeli ve özgün kullanimi sayesinde lezzet açisindan benzersiz ve yüksek düzeyde saglikli ve dogal, besleyiciligi yüksek, yumusak ve lezzetli, yeme zevki veren, orijinal, lezzet açisindan zengin, agizda hos bir tat birakan, ham madde içerigi zengin ve dengeli, enerji gereksinimlerini ve besin ihtiyacini yüksek oranda karsilayan, yemesi, tasimasi, saklamasi kolay, ham maddelerin formülasyonu ve imalat prosesi uygun, saglikli ve kaliteli, herkesin tercih edebilecegi yeni bir gida olmasidir. Description of the invention: This invention is a small bite-sized round mincemeat pastry and its preparation method. feature; In the field of food industry, raw material types and ingredients of mince pie dough and filling Unique and high in taste thanks to the balanced and original use of the ratio healthy and natural, highly nutritious, soft and delicious, enjoyable to eat, original, rich in flavour, leaving a pleasant taste in the mouth, rich in raw material content and balanced diet that meets energy and nutritional needs at a high rate, easy to transport and store, formulation of raw materials and manufacturing process is suitable, It is a healthy and high-quality new food that everyone can choose.

Yukarida bahsedilen ve asagida da detayli anlatimdan ortaya çikacak tüm amaçlari gerçeklestirmek üzere bulus; enerji gereksinimlerini ve besin ihtiyacini yüksek oranda karsilayarak hizli ve pratik bir sekilde besin tüketimi yapmaya olanak saglayan zengin bir ham madde içerigine sahip bir besin grubunu ele almaktadir. Bu bulus, ihtiyaç duyulan besin içeriklerinin dogal içerikli tek bir üründen karsilanmasina imkân tanimaktadir. All the purposes mentioned above and which will emerge from the detailed explanation below. invention to realize; high energy requirements and nutritional needs It is a rich product that allows you to consume food quickly and practically. It deals with a food group with raw material content. This invention is needed It allows nutritional content to be met from a single product containing natural ingredients.

Bulus, ham maddelerin makul kombinasyonu ile insanlara yemek keyfi getiren, doyumu yüksek ve lezzet tatmini saglayan bir besin ürünü ile dengeli beslenmeye imkân tanimaktadir. The invention brings people the pleasure of eating and satisfaction with the reasonable combination of raw materials. Allows a balanced diet with a nutritional product that provides high and taste satisfaction recognizes.

Bulus konusu ürünün islenme prosedürü ve üretim süreci basit, hijyenik ve ham madde çesitlerinin ve oranlarinin dengeli ve özgün kullanimi sebebiyle güçlü olmakla beraber lezzet açisindan benzersiz, besin açisindan zengin, dogal ve saglikli bir ürün koymaya elverisli olmaktadir. The processing procedure and production process of the product subject to the invention is simple, hygienic and raw material efficient. Although it is powerful due to the balanced and original use of its varieties and proportions, to produce a product that is unique in taste, rich in nutrients, natural and healthy It is convenient.

Bulus konusu ürün harcinda bulunan kiyma ve börek hamurunun essiz formülasyonu ile bireylerin günlük ihtiyaç duydugu temel besin içeriklerini tek bir besin grubuyla almasi mümkün olmaktadir. With the unique formulation of ground meat and pastry dough contained in the product subject to the invention, individuals get the basic nutritional content they need daily from a single food group It is possible.

Bulus konusu ürün grubu ile kemik sagligi ve kemik gelisimi için son derece faydali olan kalsiyumun, bagirsaklarin hareketlerini düzenleyen lifin, oksijen tasiyan kan hücrelerinin üretimini saglayan demirin, dis ve cilt sagligi, kemik yapisinin güçlü ve dayanikli olmasi veya güçlü bir bagisiklik sistemi için A ve C gibi Vitaminlerin ve enerji için Vücudumuzun ihtiyaç duydugu yeterli miktardaki yag oraninin kayda deger bir kismi karsilanmaktadir. With the product group of the invention, it is extremely beneficial for bone health and bone development. calcium, fiber that regulates the movements of the intestines, blood cells that carry oxygen Iron, which provides the production of iron, is important for dental and skin health, and for the bone structure to be strong and durable. or vitamins such as A and C for a strong immune system and our body for energy. A significant portion of the adequate amount of fat it needs is met.

Lezzetli bir besin grubu ile kiymanin hamurla bütünlesmesi saglandigi için agizda hos bir tat ve aroma birakan saglikli bir besinin tüketim sikligi artirilmaktadir. It has a pleasant taste in the mouth as the minced meat is integrated with the dough with a delicious food group. The frequency of consumption of a healthy food that leaves taste and aroma is increased.

Bulusun Açiklanmasi: Bulus; börek hamuru için un, su ve tuzun yogurulmasi, böregin iç harci için dana kiymanin ve mor soganin baharatlar ile beraber kavrulmasi, hazirlanan iç kiymanin sogutulmasi, börek hamurunun yapismamasi için hamurun koyulacagi yüzeye sürülecek özel karisimin hazirlanmasi, börek hamurunun yapismamasi için hazirlanan özel karisimin ilgili yüzeye sürülmesi, hamurun serildigi yüzey özel karisimla yaglandiktan sonra hazirlanan börek hamurunun belirli bir oranda kesilerek yüzeye serilmesi, kesilen hamur miktarinin uygun boyutta açilmasi, uygun boyuta ve forma getirilen börek hamurunun içine hazirlanan ve sogutulan iç kiymanin koyulmasi, uygun miktarda börek hamuru ve iç kiymanin birlestirilmesi sonucu hamurun rulo formunda kapatilmasi, rulo formu verilen börek hamurunun her birinin esit parçalara bölünmesi, esit parçalara bölünen iç kiymali börek hamurunun pisirilmesi, geri kalan tüm börek hamuru için ayni islemin tekrarlanmasi ve esit oranlarda rulo formunda yuvarlak minik lokmaliklarin elde edilmesi islem adimlarini içermektedir. Description of the invention: Meet; kneading flour, water and salt for the pastry dough, using beef for the filling of the pastry. roasting ground meat and purple onion with spices, preparing the prepared minced meat To cool the pastry dough, it will be spread on the surface where the dough will be placed to prevent it from sticking. Preparation of the special mixture, special preparation to prevent the pastry dough from sticking. Applying the mixture to the relevant surface, after the surface on which the dough is spread is lubricated with the special mixture. Then, the prepared pastry dough is cut at a certain rate and spread on the surface. Rolling out the amount of dough to the appropriate size, making the pastry to the appropriate size and form. Putting the prepared and cooled ground meat into the dough, making a suitable amount of pastry. Combining the dough and minced meat, closing the dough in the form of a roll, Dividing each of the pastry dough given in the form into equal parts, Cooking the divided mincemeat pastry dough is the same for all the remaining pastry dough. Repeating the process and obtaining round tiny bites in roll form in equal proportions. It includes the processing steps.

Bulusta, börek hamuru için un, su ve tuz 15-20 dk boyunca bir karistirma araci yardimiyla yogurularak istenen kivama getirilmektedir. Bulusta; yogrulma islemi için önceden belirlenmis miktar un, su ve tuzun miktari sirasiyla agirlikça % 30-35 , agirlikça % 18 - 19 , agirlikça % 0,60-0,80 olmaktadir. In the invention, flour, water and salt for pastry dough are mixed with the help of a mixing tool for 15-20 minutes. It is kneaded to the desired consistency. In invention; beforehand for the kneading process. The specified amount of flour, water and salt is 30-35% by weight, 18% by weight, respectively. 19 is 0.60-0.80% by weight.

Bulusta hazirlanan börek hamurunun serilen yüzeye yapismasini önlemek için bitkisel margarin ve ayçiçek yagi karistirilarak özel bir karisim elde edilmektedir. Islem esnasinda yüzeyin yaglama islemi bu karisim ile gerçeklestirilmekte ve hamurun yapismasi engellenmektedir. Bulusta; agirlikça % 2 - 3 margarin ve agirlikça % 0,5 - l ayçiçek yagi karistirilmasi sonucu özel karisim elde edilmektedir. To prevent the pastry dough prepared according to the invention from sticking to the laid surface, herbal paste is applied. A special mixture is obtained by mixing margarine and sunflower oil. during transaction The lubrication process of the surface is carried out with this mixture and the sticking of the dough is achieved. is blocked. In invention; 2 - 3% by weight margarine and 0.5 - 1% by weight sunflower oil As a result of mixing, a special mixture is obtained.

Bulusta, iç kiymanin hazirlanmasi için dana kiyma ve mor sogan; pul biber, kimyon, karabiber ve tuz gibi çesitli baharatlar ile 60-70°C sicaklikta 15-20 dk boyunca kavrulmaktadir. Bulusta, kavrulma islemi için önceden belirlenmis miktar dana kiymasi, mor sogan, pul biber, kimyon, karabiber ve tuzun miktarinin sirasiyla agirlikça % 18-20, agirlikça %0,6-0,7 olmaktadir. Iç kiyma, oda sicakliginda sogutularak kullanima hazir hale getirilmektedir. In the invention, ground beef and purple onion are used to prepare the stuffing; chili pepper, cumin, with various spices such as black pepper and salt at 60-70°C for 15-20 minutes. It is roasted. In the invention, a predetermined amount of ground beef for the roasting process, The amount of purple onion, chili pepper, cumin, black pepper and salt is 18-20% by weight, respectively. It is 0.6-0.7% by weight. Minced meat is ready to use by cooling it at room temperature. is being made.

Bulusta, hazirlanan özel karisimla börek hamurunun serilecegi yüzey yaglandiktan sonra hazirlanan börek hamurundan 300 gr hamur kesilerek uygun boyutta açilmaktadir. In the invention, after the surface on which the pastry dough will be laid is greased with the special mixture prepared, 300 g of dough is cut from the prepared pastry dough and rolled out to the appropriate size.

Uygun boyuta ve forma getirilen börek hamurunun içine hazirlanan ve sogutulan 20 gr iç kiyma eklenmektedir. Uygun oranda börek hamuru ve iç kiyma bir araya getirildikten sonra börek hamuru sarilarak rulo formunda kapatilmaktadir. Rulo formu verilen börek hamuru tercihen 12 adet esit parçaya bölündükten sonra tepsiye dizilerek 200-210 oC sicaklikta 18-20 dk boyunca pisirilmektedir. Börek hamurunun geri kalan miktarlari içinde ayni islemler tekrarlanarak esit oranlarda rulo formunda yuvarlak minik. 20 g of stuffing prepared and cooled into the pastry dough brought to the appropriate size and form. minced meat is added. After combining the appropriate proportions of pastry dough and stuffing, Then the pastry dough is wrapped and closed in roll form. Pastry in roll form After the dough is preferably divided into 12 equal pieces, they are placed on a tray and heated at 200-210 oC. It is cooked for 18-20 minutes at 200 degrees Celsius. Remaining amounts of pastry dough By repeating the same processes in equal proportions, small round pieces are made in roll form.

Claims

STEMS

l- The invention is about small bite-sized round minced meat pastry and its preparation method, and its feature is; - kneading the flour, water and salt in the predetermined amount and time for the pastry dough, - roasting the pastry with ground beef, purple onion and various spices such as chili pepper, cumin, black pepper and salt in the predetermined amount, temperature and time for the filling, - cooling the prepared minced meat, - obtaining a special mixture to prevent the pastry dough from sticking, - applying the special mixture to the surface on which the dough will be laid, - after lubricating the surface with the special mixture, cutting the prepared pastry dough at a certain rate and laying it on the surface to be shaped, - cutting a certain amount of pastry dough to the appropriate size. rolling out, - adding the prepared and cooled ground meat into the pastry dough that has been brought to the appropriate size and form, - closing the dough in roll form as a result of combining the appropriate amount of pastry dough and ground meat, - dividing each of the pastry dough given the roll form into equal pieces, - filling the stuffing divided into equal pieces. It involves the process steps of obtaining small bite-sized round mincemeat pastries as a result of cooking the mincemeat pastry dough at a predetermined temperature and time.

2- It is the small bite-sized round minced meat pastry mentioned in claim 1 and its preparation method, and its feature is; It is characterized by obtaining a special mixture by mixing 2 - 3 g by weight of margarine and 0.5 - 1 g by weight of sunflower oil.

3- It is the small bite-sized round minced meat pastry mentioned in claim 1 and its preparation method, and its feature is; It is characterized by the predetermined amount for the kneading process being between 30-35% by weight for flour.

4- It is the small bite-sized round minced meat pastry mentioned in claim 1 and its preparation method, and its feature is; It is characterized by the predetermined amount of water for the kneading process being between 18 - 19% by weight.

5- It is the small bite-sized round minced meat pastry mentioned in claim 1 and its preparation method, and its feature is; It is characterized by the predetermined amount of salt for the kneading process being between 0.60-0.80% by weight.

6- It is the small bite-sized round minced meat pastry mentioned in claim 1 and its preparation method, and its feature is; It is characterized by the predetermined amount for the roasting process being between 18-20% by weight for ground beef.

7- It is the small bite-sized round minced meat pastry mentioned in claim 1 and its preparation method, and its feature is; It is characterized by the predetermined amount for the roasting process being between 23-25% by weight of purple onion.

8- It is the small bite-sized round minced meat pastry mentioned in claim 1 and its preparation method, and its feature is; The predetermined amount of chili pepper is used for the roasting process.

9- It is the small bite-sized round minced meat pastry mentioned in claim 1 and its preparation method, and its feature is; It is characterized by the predetermined time for the kneading process being in the range of 15-20 minutes.

10- It is the small bite-sized round minced meat pastry mentioned in claim 1 and its preparation method, and its feature is; It is characterized by the predetermined time for the preparation of the pastry filling being 15-20 minutes and the temperature being between 60-70°C.

11- It is the small bite-sized round minced meat pastry mentioned in claim 1 and its preparation method, and its feature is; It is the characterization of the stuffing pastry dough divided into equal pieces for cooking.