UA147867U - METHOD OF PRODUCTION OF PELMEN WITH ATHERINA PONTICA POWDER - Google Patents

Abstract

A method of producing dumplings with Atherina pontica powder. At the stage of dough formation, high-grade flour, flour germinated from whole wheat grain, pre-germinated in a solution of sea salt, and powder from Atherina pontica in a ratio of 6: 3: 1 and 10% ascorbic acid solution are used.

Description

The useful model belongs to the field of food industry and restaurant industry, in particular to the production of flour culinary products from unleavened dough - dumplings with AiNegip ropiis powder.

The closest to the proposed one is the traditional recipe for the production of dumplings, which consists of wheat flour, eggs, water, salt, beef (cutlet meat), onion, ground black pepper and water (recipe Mo 2.110, Collection of recipes of national dishes and culinary products : for public catering enterprises of all forms of ownership / 0.

V. Shalyminov, T. P. Dyatchenko, L. O. Kravchenko and others. - 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. The disadvantage of this method is the production of a product with an unbalanced chemical composition: low content of protein, dietary fibers, trace elements.

The task of creating unleavened dough for dumplings of increased nutritional value by using a flour composite mixture consisting of flour from whole wheat grain pre-germinated in a solution of sea food salt ("Health" flour)

ITechnical conditions of "Health Flour" (TU U 10.6-05476322-001:2013) and Aipegipa ropiis powder

ITechnical conditions "Fish powder from fish of the Black Sea athery (AishShegipa ropiisa)" (TU U 10.2-3262218369-001:2017)).

The development of technology for dumplings made from unleavened dough with AiNegip ropiis powder and flour from whole wheat grain pre-germinated in a solution of sea salt is an urgent task, which will allow to expand the range of flour products and increase their nutritional and biological value, increase their content of proteins and mineral elements, in particular

Calcium, Potassium and Phosphorus, dietary fiber.

The problem is solved by the fact that in dumplings with AiNegip ropiisa powder, which contain wheat flour of the highest grade; eggs; water; kitchen salt; minced fish; onion; vegetable oil, according to a useful model, at the stage of dough formation, the following are additionally used: powder from AiShegipa ropiissa, flour from whole wheat grain, pre-germinated in a solution of sea salt; 10-95 ascorbic acid solution.

The basis of the useful model is the task of developing a method for the production of dumplings with AiNegip ropiis powder.

Zo The task is solved by the fact that the method of production of dumplings with Ayegipa ropiis powder. At the stage of dough formation, we use high-grade flour, flour sprouted from whole wheat grain, pre-sprouted in a solution of sea food salt and powder from AiNegip ropiis in a ratio of 6:3:1 and a 10-95 solution of ascorbic acid.

Production of dumplings with Ainegipa ropiis powder

Dumplings with AiNegip ropiis powder are made according to the developed recipe (Table 1) and technology.

Table 1

Recipe composition of dumplings with powder AiPegip ropiisa 11010000 Ddlyatista.7///// HER (Masatistadlya pelmeniv.//////777 11111111 11111111 45000 11111111 DlyaFfarshuid/////////// HER

Continuation of table 1 (Masafarshudlyappelmeniv./-/://///////ОЙ 77777711 11111111 560001

Output of semi-finished products 77777711 111111111110000С1С (Output of ready-made dumplings.//////7777777771Ї11111711711-11111111 11111111 ЛОВЙо1

Note:! - mass of hake fillet with skin without bones

The technology of making the flour culinary product dumplings with AiNegip ropiis powder consists of five stages:

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

AiShegipa ropiis, flour of sprouted wheat grain, salt are sifted through sieves with a cell size of - (1-3) 103 m, ascorbic acid is dissolved in water, chicken eggs are separated from the shell and the indicated mixture is thoroughly ground. The hake is filleted into fillets, with the skin without bones and cut into pieces, the onion is peeled.

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 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.

II stage. Preparation of minced meat. The prepared hake fillet and onion are ground in a meat grinder (ad-5-103 m), M/U-1000 rpm, eggs, softened margarine, ground black pepper, salt are added to the ground mass and mixed thoroughly.

THEM stage. Semi-finished product formation. The finished dough is rolled out on a floured table into a layer with a thickness (n-(1-1.5) 109 m) and formed using a metal round shape, on the prepared circles of dough (6.5--0.5 g) put minced fish ( 7,520.5 g) and pinch, giving them the shape of a crescent, the tails of the resulting crescent are molded together.

M stage. Heat treatment. Prepared semi-finished dumplings are immersed in boiling salted water (1-98:1 "С) and cooked in the main method for (5-7) 60 s, or frozen in freezers (t-:(5-7) 60 s, 1-98 :-1 7).

Table 2

Chemical composition and energy value of dumplings with AiSheiipa ropiisa powder (g/100 g)

Ashegip ropiis'

Ferum. 71717171 103 | 245506 | 1955 Sh

Shtcinko 77777777 | 09834027. | 1170936 | 019 2 sh

Continuation of table 2 0.250 0.3120.004 0.120.005 0.94x0.05

Vb 771111) 0.12x0.005 0.21:0.001 009 (

Ве 71111111.) 0.17x0.001 0.250.001 0.0520.002 0.11:0.001 006 s 0.9640.2 0696 2 165.3x3.7 767.5:53.71

Dumplings with Ayegipa ropiis powder have increased biological and nutritional value (Table 2), which makes it possible to expand the assortment of dumplings of improved quality.

According to the results of the tasting evaluation, high taste characteristics of the developed dumplings were noted and the introduction of new types of dumplings in production was recommended (Table 3).

Table C

Organoleptic characteristics of dumplings with Ayegipa ropiis powder

Frozen dumplings are not molded, not deformed, have the shape of a joint

The appearance of a crescent moon, the edges are well molded. The filling does not protrude, the surface is dry, when the bag is shaken, they should make a clear, distinct sound.

Boiled dumplings should have a pleasant taste and characteristic aroma

Taste and smell of embedded raw materials without extraneous aftertaste and smell. Minced meat is juicy, moderately salty.

Consistency Uniform consistency, soft, juicy, color - gray - the characteristic color of the minced meat components, which are part of the minced fish.

Claims (1)

USEFUL MODEL FORMULA The method of production of dumplings with Ayegipa ropiis powder, 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-germinated in a solution of sea food salt, and AiNegip ropiis powder in the ratio of 6:3:1 and 10 95 ascorbic acid solution.