UA74799U - Pelmeni (dumplings) with almond and calamari ink - Google Patents

Abstract

Pelmeni (dumplings) comprise trimmed fat pork, eggs or melange, high-grade wheat flour, dusting flour, bulb onion, table salt, ground black pepper, sunflower oil, chicken fillet, chopped fried almond, hydrated pieces of wheat-bread loaf, trimmed nonfat pork, ground cinnamon and calamari or cuttlefish ink, which are added to the dough.

Description

A useful model belongs to the food industry, namely to frozen meat semi-finished products.

A well-known frozen semi-finished product containing first-grade beef tenderloin, pork semi-fat tenderloin, pork fat tenderloin, eggs or melange, wheat flour of the highest grade, flour for powder, onion, sunflower oil, table salt, granulated sugar, ground black pepper (Production frozen semi-finished products in the dough:

Directory / Zabashta A.G. - M.: "Koloss" Publishing House, 2006.-551 p.).

The disadvantage of the prototype can be considered high cost and the need to improve organoleptic indicators.

The basis of a useful model is the task of creating dumplings, which include roasted almonds, which have a high nutritional and nutritional value, squid or cuttlefish ink to improve organoleptic indicators and expand the assortment of this type of semi-finished product.

The task is solved by the fact that the dumplings contain fatty pork, eggs or melange, high-grade wheat flour, baking powder, onion, table salt, ground black pepper, sunflower oil, according to a useful model, they additionally contain chicken fillet, roasted almonds chopped, hydrated loaf, lean pork, ground cinnamon and squid or cuttlefish ink, which are added to the dough, with the following ratio of components, wt. 9o: lean pork with tendons 2.6-5.6 chicken fillet 27.0-31.8 fatty pork with tendons 11.2-13.0 hydrated loaf З3.2-4.0 roasted chopped almonds 0.3-0.5 sunflower oil 0.15-0.25 eggs or melange 1.5-2.5 high-grade flour 37.5-38.5 squid or cuttlefish ink 0.20-0.30 flour for powder 0.8-12 onions 104-112 table salt 1.5-22 ground cinnamon 0.01-0.02 ground black pepper 0.05-0.13.

The cause-and-effect relationship between the set of declared signs and the technical result is as follows: the use of fried almonds and squid or cuttlefish ink allows you to achieve optimal organoleptic indicators of the quality of dumplings; get a product with high food and nutritional value.

The minimum amount of each raw material ingredient is selected based on the data of the tasting evaluation of the finished product, as well as dictated by the rheological properties that determine the high quality and marketability of the product.

The introduction of meat raw materials - lean pork less than 2.690 worsens the organoleptic indicators and nutritional value of the product, and more than 5.6 95 - is not expedient from the point of view of cost; the introduction of pork fat less than 11.2 906 worsens organoleptic indicators, and more than 13.0 95 - zo is not advisable from the point of view of cost; the introduction of chicken fillet less than 27.0 90 worsens the organoleptic indicators and the balance of the amino acid composition, and more than 31.8 95 is not expedient from the point of view of cost.

The introduction of roasted almonds more than 0.595 and less than 0.396 leads to a deterioration of the organoleptic indicators of the product.

The addition of onions less than 10.4 95 leads to a decrease in the juiciness of the product, the addition of more than 11.2 95 gives the product a more pronounced onion taste and smell.

The use of wheat flour of a higher grade less than 37.5 90 and more than 38.5 Uo reduces the properties of the dough.

Adding chicken eggs or melange less than 1.5 96 does not ensure sufficient plasticity of the dough, and adding more than 2.5 9o reduces the plasticity of the dough.

Adding table salt less than 1.5 9o and more than 2.2 9o worsens the taste properties of the finished product.

Incorporating squid or cuttlefish ink into the dough less than 0.20 95 does not sufficiently color the shell, and more than 0.30 is not cost-effective.

The addition of ground black pepper and cinnamon significantly improves the taste and aroma of the finished product.

The use of flour less than 0.8 905 leads to the sticking of the finished product, and the use of more than 1.2 95 - to the deterioration of the appearance of the finished product.

The addition of sunflower oil less than 0.15 95 and more than 0.25 90 worsens the properties of the dough.

Examples of the composition of dumplings are given in the table.

Table

Examples of cuttlefish dumpling recipes

Conclusions:

Example Me 1: the addition of squid or cuttlefish ink in such a quantity to the dumpling recipe does not sufficiently affect the organoleptic indicators of the finished product.

Example Me 2: adding squid or cuttlefish ink in such a quantity to the dumpling recipe improves the organoleptic indicators of the finished product.

Example Me 3: adding squid or cuttlefish ink in such a quantity to the dumpling recipe significantly improves the organoleptic indicators of the finished product.

Example Me 4: the addition of squid or cuttlefish ink in such a quantity to the dumpling recipe worsens the organoleptic indicators of the finished product.

The analysis of the table shows that it is advisable to introduce squid or cuttlefish ink into the dough in the amount of 0.24-0.28 95 as part of the developed dumpling recipes.

The technical result is that the proposed recipe for dumplings with squid or cuttlefish ink makes it possible to create a semi-finished product with high organoleptic indicators and to expand the range of frozen semi-finished products in a dough shell.

Claims (1)

UTILITY MODEL FORMULA Dumplings with almonds and squid ink, containing pork fat, eggs or melange, high-grade wheat flour, baking powder, onion, table salt, ground black pepper, sunflower oil, which differ in that they additionally contain chicken fillet, roasted chopped almonds, hydrated loaf, lean pork, ground cinnamon and squid or cuttlefish ink, which are added to the dough, with the following ratio of components, mass. 9o: lean pork with tendons 2.6-5.6 chicken fillet 27.0-31.8 fatty pork with tendons 11.2-13.0 hydrated loaf З3.2-4.0 roasted chopped almonds 0.3-0.5 sunflower oil 0.15-0.25 eggs or melange 1.5-2.5 high-grade flour 37.5-38.5 squid or cuttlefish ink 0.2-0.3 flour for powder 0.8-12 onions 104-112 table salt 1.5-22 ground cinnamon 0.01-0.02 ground black pepper 0.05-0.13.