UA127030U - METHOD OF MANUFACTURE OF BLACK SEA WARNERS - Google Patents

Abstract

Method for the production of dumplings in which, at the stage of dough, flour of the highest grade is used, the flour germinated from whole grain wheat, previously germinated in a solution of sea salt and powder from Atherina pontica in a ratio of 6: 3: 1 and 10% solution of ascorbic acid.

Description

The useful model belongs to the field of food industry and restaurant industry, in particular to the production of flour culinary products from the fresh dough of "Black Sea" dumplings.

The closest to the proposed one is the traditional recipe for the production of dumplings, which consists of wheat flour, eggs, water, salt, potatoes, onions and vegetable oil (recipe Mo 1.437., Collection of recipes of national dishes and culinary products: for public catering enterprises of all forms of ownership / O. V. Shalyminov, T. P. Dyatchenko,

L.O. Kravchenko et al. - K.: A.S.K., 2005. - 848 p). The technological process includes preparation of raw materials, preparation of dough and minced meat, formation of semi-finished products, heat cooking.

Today, the creation of innovative technologies of flour culinary products from unleavened dough of increased nutritional and biological value using new raw materials is relevant. Creation of new types of flour culinary products from fresh dough with improved chemical composition, increased biological and nutritional value is one of the main tasks of today. A successful solution, which is possible due to the use of raw materials with a high content of biologically active substances.

It is known that flour culinary products from unleavened dough are characterized by a low content of dietary fibers, minerals, an unbalanced composition of amino acids, their limiting amino acids are lysine and threonine. The specified amino acids are contained in fish raw materials in sufficient quantities, which determines the expediency of their combination.

At the present time, AiNegip ropiis (Black Sea atherina) is harvested in Ukraine, it is not quotable in terms of catch and is the most common in the Azov-Black Sea basin. The annual catch of AiNegip ropiis is about 320 tons. annually, which is about 7% of the total domestic fish production (Volumes of fish catch in Ukraine // State Agency of Fish Farming of Ukraine. Access mode: pEruLlymly.dagu.dom.tsa/paeh.ryr"iapa id-Ibsopiepi ia-163381Ir-7| However, the aspect of the problem of rational processing of this domestic fish of secondary industrial importance remains insufficiently studied. This type of fish raw material is available at a price and year-round availability on the domestic market due to the industrial volumes of production in Azov-

From the Black Sea basin, it is characterized by a small content of lipids - 3-5595, a fairly high content of complete proteins - 16-17 95 and mineral elements - Calcium, Potassium,

Phosphorus. The above indicators characterize Ayshegipa ropiis as a valuable source of high-protein, low-fat and dietary product and determine the expediency of its processing into fish mass with subsequent drying and grinding in order to obtain a powder for use as a protein and mineral enricher for flour culinary products.

In order to expand the assortment of flour culinary products from unleavened dough, it is relevant to use in its composition flour from whole wheat grain, previously germinated in a solution of sea salt ("Health" flour) (Technical conditions "Health" Flour" (TU U 10.6- 05476322-001:2013) Y. Flour from whole wheat grain pre-germinated in a sea salt solution, in comparison with flour of the highest grade, is characterized by a lower content of mono- and disaccharides, a significant increase in the content of fiber (by 8.6 g), ash ( by 50 95), significantly higher content of macro- and microelements, in particular, Calcium by 355 95, Magnesium by 10 times, Potassium by 185 95, Ferrum by 342 95, Copper by 32 times, Iodine by almost 500 times, vitamins (ВІВ» , Vz, Ve, Vo).

Thus, the development of the technology of flour culinary products from unleavened dough with AiPegip ropiis powder and flour from whole wheat grain pre-germinated in a sea salt solution is an urgent task that will allow to expand the assortment, increase their nutritional and biological value, rationally use native components of raw materials , to implement low-waste and resource-saving technologies for processing native fish of secondary industrial importance.

The useful model is based on the task of creating dumplings from fresh dough using AiShegipa ropis powder and flour from whole wheat grain pre-germinated in a sea salt solution, to expand the assortment of dumplings with potato minced meat of increased nutritional and biological value, to increase their content of proteins and mineral elements , in particular Calcium, Potassium and Phosphorus, food fibers, ensure their quality, expand directions of rational use of domestic fish raw materials of secondary industrial importance.

The task is solved by the fact that in dumplings with minced potatoes, containing: wheat flour of the highest grade; eggs; water; kitchen salt; potatoes; onion; vegetable oil 60, according to the useful model, at the stage of dough formation, the following are additionally used:

powder from AiShegipa ropiissa, flour from whole wheat grain, previously germinated in a solution of sea salt; 10-95 ascorbic acid solution.

Production of "Black Sea" dumplings

"Black Sea" dumplings are made according to the developed recipe (Table 1) and technology.

Table 1

Recipe for dumplings "Black Sea"

Dlyatista.idH 11111111

Kvass Ban NN CHYNY PY ChNN 1712.6 1712.6

DlyafarshuidG SSS (Masafarshudlya varenyki. Ї11111115143 oVichod semi-finished food 77777711 Ї111111119250Ш (Exit of ready-made dumplings. 77777771 Ї1111111100001sh

Note: 1 - mass of boiled potatoes 2 - mass of sauteed onions

Technology of making "Black Sea" dumplings.

The technology of making the flour culinary product "Black Sea" dumplings consists of five stages.

1st stage. Preparation of raw materials for production. Wheat flour of the highest grade, powder from

AiShegipa ropiisa, flour from whole wheat grains, salt are sifted through sieves with a cell size of a-(1-3)103 m, ascorbic acid is dissolved in water, sanitary and hygienic processing of chicken eggs is carried out by separating the shell and thoroughly grinding the specified mixture. Potatoes and onions are peeled, washed and cut into slices and cubes, respectively.

The first stage. Preparation of fresh dough. The kneading of fresh dough is carried out by mixing the prepared ingredients of the recipe of raw materials for the dough according to the first stage and adding pre-pounded chicken eggs and 10 95% ascorbic acid solution.

The kneading process lasts for t-(8-12)60 seconds until a homogeneous consistency is formed. After kneading, the dough is left for (20-30) 60 seconds for the gluten to swell and become elastic.

The first stage. Preparation of minced meat. Prepared potatoes are steamed (t1-18.0-24x102 s) and mashed until a homogeneous mass is obtained, onions are sautéed in vegetable oil and cooled. Prepared potatoes and onions are combined, mixed evenly and salted.

THEM stage. Semi-finished product formation. The finished dough is rolled out on a floured table into a layer with a thickness of (1-1.5)3103 m) and shaped with a rounded metal notch, on the prepared dough circles (10-0.5 g) put mashed potatoes weighing 114-1 g and pinch, giving the shape of a crescent.

M stage. Heat treatment. The prepared semi-finished dumplings are dipped in boiling salted water and cooked in the basic way for (5-7)60 s, or they are sent to be frozen in freezers (t-(10.8-14.4)-103 s, i - - 18341 C) .

Table 2

Energy value of "Black Sea" dumplings (g per 100 g)

Indicators Prototype Varenika "Black Sea"

Belky, g

Zhiry, g

Carbohydrates, g

Energy value (kcal) 138.7

"Black Sea" dumplings have an increased biological and nutritional value, which allows you to expand the assortment of flour culinary products from fresh dough of improved quality.

According to the results of the tasting evaluation, the high taste characteristics of the developed dumplings were noted and the introduction of a new assortment of innovative flour culinary products in the production conditions of flour shops was recommended (Table 3).

Table C

Organoleptic characteristics of "Black Sea" dumplings

Name of the indicator Characteristic

Dumplings and frozen dumplings are not molded, not deformed, they have a shape

The appearance of a half-ring, the edges are well glued. The filling does not protrude, the surface is dry, when the bag is shaken, they should make a clear, distinct sound

Boiled dumplings, dumplings and noodles should have a pleasant taste and

Taste and smell aroma characteristic of the raw materials without extraneous taste and smell. Minced meat is juicy, moderately salty.

Consistency Uniform consistency, soft, juicy, the color is characteristic of minced meat.

At the edge of the dumpling.

Claims (1)

USEFUL MODEL FORMULA The method of making dumplings, which is distinguished by the fact that at the stage of dough formation, high-grade flour is used, flour sprouted from whole wheat grain, pre-sprouted in a solution of sea salt and powder from Abypegipa ropiis in a ratio of 6:31 and 10-95 ascorbic acid solution .