UA155901U - Method of preparing the filling for diet dumplings - Google Patents

Abstract

The method of preparing the filling for diet dumplings includes peeling the butternut squash, then grating it on a vegetable grater, adding sugar, mixing, leaving it for 30 minutes, then squeezing it out, pouring boiling water over the raisins for 15 minutes, putting them on a sieve and drying them. Next, the ingredients of the filling are mixed thoroughly in the following ratio, g: butternut squash - 170, raisins - 70, and granulated sugar - 0.05.

Description

The useful model belongs to the restaurant industry and the food industry, in particular to the technologies of making culinary products from dough with various fillings.

Well-known dumplings are made with various fillings, for example, with cheese, with potatoes and other ingredients according to the recipe |11.

The disadvantage of the method is that the dumplings made according to the known recipe do not ensure their use during dietary nutrition.

The useful model is based on the task of making dumplings that have an increased level of macro- and microelements and vitamins and can be used in human dietary nutrition.

The task is solved by the fact that the filling obtained in the following way is used to prepare dietary dumplings: to prepare the filling for dietary dumplings, a nutmeg is peeled, grated on a vegetable grater, sugar is added, mixed, left for 30 minutes, then squeezed, raisins are poured boiling water for 15 minutes, put on a sieve and dry, then the ingredients of the filling in the ratio, g: nutmeg - 170, raisins - 70, and granulated sugar - 0.05, mix thoroughly.

The ingredients for making dietary dumplings have the following composition:

Y. Nutmeg: - water, proteins, carbohydrates, dietary fibers (fiber), pectins, organic acids; - vitamins: A (beta-carotene), B: (thiamine), Bg (riboflamin), Bz (niacin), B0 (folic acid),

PP (nicotinic acid), VO (folic acid), C (ascorbic acid); - trace elements: potassium, calcium, magnesium, sodium, phosphorus, iron, iodine, cobalt, manganese, copper, fluorine, zinc.

II. Dried raisins: - nutrients: proteins, carbohydrates, sugar, fats, saturated fatty acids; - vitamins: B, Vy, B", Bz, B", Bhe, Bhe, A, C; - trace elements: sodium, copper, potassium, phosphorus, magnesium, iodine, iron, calcium, zinc, manganese, chromium, fluorine, selenium.

Z Vareniki are made as follows:

Y. Preparation of the filling: 1. Peel the butternut squash, grate it on a vegetable grater, add sugar, mix, leave for 30 minutes, then squeeze out the mass. 2. Pour boiling water over the raisins for 15 minutes, then put them on a sieve and dry them. 3. Mix the filling ingredients (nutmeg pumpkin - 170 g, raisins - 70 g and sugar - 0.05 g) thoroughly.

II. Preparation of the dough: 1. Add mineral water heated to 30-35 "C to the flour, then add eggs, salt, sugar, knead the dough until a homogeneous mass is formed. 2. Leave the dough for 30-40 minutes, during which the gluten in the flour swells and the dough acquires additional elasticity.

I. Preparation of dumplings: 1. Roll out the dough for dumplings with a thickness of 1.5-2 mm and cut out round cakes, put the filling in the middle and form it in the form of a crescent. 2. Form dumplings with 10-11 g of dough and 12-13 g of filling per 1 dumpling.

IM. Boil the dumplings in two stages: 1. After the water boils, the dumplings should be boiled for 2-3 minutes, then add cold water in the amount of 100 ml. 2. Cook the dumplings until fully cooked and take them out.

The recipe for dumplings with dietary nutmeg and raisins is given in Table 1.

Table 1

Dumplings recipe

The nutritional value of dietary pumpkin and raisins is given in Table 2.

Table 2

Nutritional value of dietary pumpkin and raisins

Group B vitamins, mg 7 Y7777717171717171711715277777771 Y7111111111117189811СсС1С

Due to the filling, which consists of nutmeg and raisins, an increase in the amount of vitamins, macro- and microelements, which are very well absorbed by the human body, is acquired in the dumplings.

Pumpkin contains much more beta-carotene than carrots. It contains iron, zinc, cobalt, copper, calcium, pectin, vitamins, therefore it is indicated for low hemoglobin and diseases of the human circulatory system, as well as for cardiovascular diseases and high blood pressure.

Also, the use of pumpkin normalizes metabolism and improves fat assimilation processes, prevents the accumulation of fat cells, and regulates weight. In addition, pumpkin has a laxative effect, removes cholesterol, impurities, toxins, and thanks to a large amount of iron, it helps fight anemia. Its regular use helps to avoid poisoning, edema, diseases of the urinary tract, etc.

The useful properties of raisins, which are part of the filling, are characterized by a high content of vitamins of group B and magnesium, which are contained in the product, allow to establish the work of the central nervous system, and also consist in the presence of a large number of antioxidants, which prevent degeneration of the macular area with age.

Iron helps fight anemia and general weakness of the body. Boron, phosphorus and calcium prevent the development of osteoporosis, strengthen the bone system of the human body.

The use of mineral water with gas when kneading the dough contributes to the fact that the bubbles, interacting with salt and sugar, quickly dissolve them, saving time for kneading.

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

The advantage of this method is that during the production of dietary dumplings, we get healthy dietary food products with increased biological value, and the replacement

Switching from ordinary water to mineral water when preparing dough saves time for kneading.

Source of information: 1. Collection of recipes of national dishes and culinary products / Shalyminov O.V. etc. - Kyiv:

A.S.K., 2000. - P. 208.

Claims (1)

USEFUL MODEL FORMULA The method of preparing the filling for dietary dumplings, in which the pumpkin is cleaned, grated on a vegetable grater, sugar is added, mixed, left for 30 minutes, then squeezed, the raisins are poured with boiling water for 15 minutes, placed on a sieve and dried, then the ingredients of the filling in the ratio, g: nutmeg - 170, raisins - 70, and granulated sugar - 0.05, mix thoroughly.