UA121995U - METHOD OF PREPARATION OF KHERSON'S VARNYKS - Google Patents

Abstract

The method of preparation of dumplings includes preparation of raw materials, kneading dough, preparation of minced meat, rolling into thin layers, teaching minced meat, molding products and cooking dumplings for 5-7 minutes. 1% of the recipe amount of wheat flour is replaced with dried zoster, and in mince 10% of the recipe quantity of potatoes is replaced with eggplant.

Description

The useful model belongs to the food industry and restaurant industry, in particular to the development of new flour products with increased biological value, with an increased content of macro- and microelements, especially iodine.

The closest analogue to the useful model is the production method of "Damplings with potatoes and mushrooms", in which water heated to a temperature of 30-35 "C is added to the flour, eggs, salt are added and the dough is kneaded, which is rolled out into thin layers, the filling is laid out and the dumplings are formed , then the dumplings are dipped in boiling salted water and cooked over low heat for 5-7 minutes.

The disadvantage of the closest analogue is the low nutritional value of dumplings due to their low content of protein, vitamins, minerals and dietary fibers.

The useful model is based on the task of increasing the nutritional and biological value of dumplings, providing them with functional properties due to increasing the proportion of iodine, magnesium, calcium, iron, balanced fatty acid and protein composition.

The task is solved by the fact that the method of production of dumplings, which involves the preparation of raw materials. Kneading the dough. Preparation of minced meat, rolling out into thin layers.

Laying out minced meat, forming products and cooking dumplings for 5-7 minutes, according to a useful model, 1 95 of the prescription amount of wheat flour is replaced with zoster, and 10 95 of potatoes are replaced with eggplants, while the content of functional ingredients in them increases (food fibers, proteins, vitamins, antioxidants, etc.), thanks to the increase in proteins, vitamins, antioxidants, etc. calorie content decreases.

A useful model is performed as follows: - dough preparation: water heated to 30-35 "C is added to the flour, then eggs, salt, sugar, zoster powder are added and the dough is kneaded until a homogeneous consistency is formed; the dough is kept for 30-40 minutes before forming. ; - preparation of minced meat: peeled potatoes are boiled, mashed, combined with sautéed onions and boiled finely chopped mushrooms and eggplants and thoroughly mixed. Preparation of eggplants consists of cleaning the skins and keeping them in salted water for 15-20 minutes, after which they are boiled , put the finished semi-finished product under the pressure for 5-10 minutes, grind it and add it to the minced meat.

Zo - preparation of dumplings: the dough for dumplings is rolled out into a layer 1.5-2 mm thick and round cakes are cut out, minced meat is placed in the middle and formed in the form of a crescent; Dumplings are formed from 10-11 g of dough and 12-13 g of minced meat per 1 dumpling; immerse in boiling salted water and boil at a low boil for 5-7 minutes, remove. Ready dumplings are served hot and doused with heated butter or fried lard with crackling.

Thanks to the use of zoster and eggplants in the production technology of dumplings with potatoes and mushrooms, the content of macro- and microelements, especially iodine, increases in them. Zoster is added at the stage of kneading the dough, and eggplants during the preparation of minced meat with potatoes and mushrooms, which contributes to an even distribution in the finished products.

The recipe for dumplings with the addition of eggplant and zoster is given in the table. 1.

The proposed method of making dumplings using dried zoster (TU U 15-011655.001-92) and eggplants has the following advantages: 1. The technological process of production is not complicated. 2. The developed dumplings have a higher biological value and contain essential substances that are deficient in zoster and eggplant (Table 2). 3. The social effect of the introduction of the developed new flour products consists in providing the population with health food products of increased biological value.

Table 1

Recipe composition of "Khersonski" dumplings

Continuation of table 1 (Output 111111 1000

Table 2

Chemical composition and energy of "Khersonski" dumplings

Component Difference about pe

Fats, 77777771 17111718956 | 8536 | BC 0 F ( 27.0 25.36 206.04 198.76 0.001 24.52 24.52 0.105 0.155 10.09

Phosphorus, mg 95 118.5

Claims (1)

82.95 64.45 0.0065 102.56 102.55 USEFUL MODEL FORMULA The method of making dumplings, which includes the preparation of raw materials, kneading the dough, preparation of minced meat, rolling it out into thin layers, laying out the minced meat, forming the products and cooking the dumplings for 5-7 minutes, which differs in that 1 95 of the prescribed amount of wheat flour is replaced with dried zoster, and in minced meat, 10 95 of the recipe quantity of potatoes is replaced by eggplants.