UA130985U - FILLING FILLET - Google Patents

Abstract

Dumplings for dumplings, which have the main stuffing and other auxiliary ingredients of the recipe, with stuffing using the stuffing, which contains the following ratio, mass fraction: potatoes - 495 g, spinach - 70 g, leeks - 50 g.

Description

A useful model belongs to the food industry, in particular to the development of new flour products.

There is a known method of producing dumplings that have the main filling and other auxiliary ingredients according to recipe 11.

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

The task of a useful model is to create dumplings with an increased level of nutrients.

The task is solved by the fact that minced meat is used for the filling, which contains the following mass fraction: potatoes - 495 g, spinach - 70 g, leek - 50 g; additionally added: salt - 0.05 g, oil - 75 g.

Dumplings are made as follows:

Preparation of the dough: water heated to 30-35 °C is added to the flour, then eggs, salt, and sugar 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: 1) peeled potatoes are boiled, mashed; 2) finely chopped spinach is thoroughly mixed with salt; 3) preparation of leeks consists of cleaning and holding for 15-20 minutes in salted water, after which this ingredient is fried until semi-cooked; 4) these ingredients (spinach and leek) are thoroughly mixed and added to the potato part of the minced meat.

I Preparation of dumplings: the dough for dumplings is rolled into a layer with a thickness of 1.5-2 mm and round cakes are cut out, minced meat is placed in the middle and formed in the form of a crescent; Dumplings are formed with 10-11 g of dough and 12-13 g of minced meat per 1 dumpling.

IM Dumplings are cooked in 2 stages: after the water boils, the dumplings are boiled for 2-3 minutes, after which a small amount of cold water is added; cook the dumplings until they are fully cooked and take them out.

This method of cooking prevents damage to the dough and adds a marketable appearance.

What is new in the useful model is that by replacing part of the potatoes with spinach - 10 95 and with leeks - 795, the content of functional ingredients in them increases (dietary fibers, proteins, vitamins, antioxidants, etc.), and due to the increase in proteins, vitamins, etc. calorie content decreases.

Thanks to the use of spinach and leeks in the production technology of dumplings with potatoes and other ingredients, the content of macro- and microelements in them increases. Spinach and leeks are added at the stage of preparation of minced meat with potatoes, which contributes to an even distribution in the finished products.

The recipe for dumplings with the addition of spinach and leeks is given in the table. 1.

Table 1

Recipe composition of dumplings "Spinach dumplings"

Flour /-/-/:/777777771111111111Ї11111111112475С 11111111

Eggs 11111111

Water ///7777777777711111111111111С1Ї111111111110011111 11111111

The developed dumplings have a higher biological value and contain the entire vitamin complex A,

C, E, H, K, PP and B vitamins contained in spinach and leeks.

The social effect of the introduction of the developed spinach dumplings consists in providing the population with healthy dietary food products of increased biological value.

The nutritional value of spinach and leeks is shown in Table 2.

Table 2

Nutritional value of spinach and leeks

Carotene./////////771Ї71111717171111714511Ї11111111111-1 Beemia ////77711111111Ї171111717171711113561111 11111108

Another advantage of using selected ingredients is the very valuable quality of spinach, which retains many useful substances even after heat treatment, in particular vitamin A (Table 3).

Table C

Chemical composition and energy value of "Spinach dumplings" dumplings

V, mgoe 77777771 Y1711711710004... | 690 | sh (686 g of ZhZ (M

The advantage of this method is that the dumplings have spinach and leek fillings in the recipe, which are useful not only as dietary products, but also as a means for the prevention and treatment of many ailments. Spinach strengthens teeth and gums, strengthens blood vessels, stimulates the work of the pancreas and normalizes the work of the intestines. Leeks are included in the diet for diseases of the liver, gall bladder and as a diuretic. The benefits of leeks are also great for obesity. This ingredient is recommended for depression, vitamin deficiency, physical exhaustion, cardiovascular diseases and atherosclerosis. The plant prevents the formation of cholesterol plaques on the walls of blood vessels and prevents the absorption of cholesterol.

The advantage of this method is that during the production of the proposed "Spinach Dumplings" we get healthy dietary food products with increased biological value, and the two-stage cooking method prevents damage to the dough and adds a marketable appearance.

Sources:

Patent No. 35517 Ukraine IPC A21C 9/00/ Method of manufacturing dough products with filling

Tkachuk S.A., Tkachuk U.M. - MO 2000131736/09; 25.09.2008 Bul. Mo. 23 (II part).

Claims (2)

USEFUL MODEL FORMULA 1. Stuffing for dumplings, which have the main filling and other auxiliary ingredients according to the recipe, which differs in that the stuffing uses minced meat, which contains in the following ratio, mass fraction: potatoes - 495 g, spinach - 70 g, leek - 50 Mr. 2. Stuffing for dumplings according to claim 1, which differs in that it is additionally added: salt - 0.05 g, oil - 75 g.