Method for production of pelmeni enriched with vegetal raw materials (versions)

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages dough kneading, preparation of mince for pelmeni by way of stirring milled meat raw material, a vegetal component, fresh bulb onions, culinary food salt, spices, kitchen herbs and water. The pelmeni are moulded, frozen, tumbled and packed. The vegetal component is represented by polished millet preliminarily sieved on a perforated sieve, washed, boiled, cooked and milled. According to the other version the vegetal component is represented by pearl barley.

EFFECT: invention allows to enhance biological value and organoleptic indices of the ready product quality.

2 cl, 2 dwg, 3 tbl, 2 ex

 

The invention relates to food industry, namely the production of dough with a filling of dumplings.

A known method for the production of dumplings, providing a batch of dough using flour, egg products, salt, sodium food and water, preparing raw meat from beef, pork fat and bold by manually trimming with removing the coarse connective and fatty tissue, and grinding for cooking meat stuffing for ravioli, cooking meat stuffing for dumplings by mixing chopped meat, vegetable component, the formation of the harness test with the introduction of stuffing, stamping dumplings and freeze. As a vegetable component use cabbage in the number of 22-28% by weight of raw meat (patent RU 1253562 C1 IPC 7 AS 9/06).

The main disadvantages of this method of production of meat are low organoleptic characteristics due to the entry of a large number of dietary fiber - cabbage - 22-28% and reduced the biological value of the product, due to the large number of fat-containing raw meat, that is pork fat and bold, which makes the absorption of the product by the body and leads to the excessive formation of cholesterol.

Closest to the proposed izaberete is the second to the technical essence and the achieved result (prototype) is a method for the production of dumplings "Klinskoe", including kneading dough using flour of first grade, egg products, salt, sodium food and water, preparing raw meat beef Giovanni first grade, pork Giovanni fat, and beef mass content mass fraction of connective and adipose tissue, consistent with their content in beef first grade. While beef mass produced by grinding on top with a hole diameter of the lattice 2-3 mm during mechanical dailouge chilled beef second grade after her hand trimming, removing the selected meat mixtures containing coarse connective tissue with the remnants of meat pulp and adipose tissue. The subsequent cooking of the meat stuffing for ravioli is carried out by mixing chopped meat with beef mixture with addition of vegetable component, onions, fresh onions, salt, cook food, spices and herbs, as well as water or lovedance mixture. Produce forming dumplings, freezing, the surface finishing process and packing. As a vegetable component use soy protein hydrated. Beef giovanny first grade, beef meat mass and fatty pork and soy protein hydrated used in a ratio by weight respectively 1:(0,1-1,22):(0,25-0,77):(0,8-1,7) (patent RU 2212142 C1 IPC 7 A21D 13/00, A23L, 1/31, AS 9/06).

The main disadvantages of the described method are the increased complexity of production of meat, because you have to grind raw meat, low-grade, low organoleptic indicators of the quality of the finished product, because you are using raw materials containing connective tissue, i.e. the quantitative content of beef mass, is 2.50-15,95%, and the lack of high biological value of the finished product, due to the large number of fat-containing raw meat, which makes the absorption of the product by the body and leads to the formation of excessive cholesterol.

The invention solves the problem of lowering the labor intensity of production, improving the organoleptic qualities of the finished product and increase its biological value.

In the first embodiment to solve the problem in the method of production of meat, rich in herbal raw materials, including kneading dough using flour of first grade, egg products, salt, sodium food and water, preparing raw meat beef Giovanni first grade and pork Giovanni by manually trimming with removing the coarse connective and fatty tissue, and grinding on top for cooking meat stuffing for dumplings, put the m mixing chopped meat, vegetable component, onions, fresh onions, salt, cook food, spices and water, forming dumplings, freezing, the surface finishing process and packaging, according to the invention as a plant component used cereal millet polished, which is pre-sifted stamped on the sieve with oblong holes of 1.220 mm and on a sieve with round holes with a diameter of 1.0 mm, then washed and boiled in the boiler with the steam jacket at a temperature of 120-130C for 30 to 40 minutes in lightly salted water, cooled to a temperature of 8C-10C, ground to the top with the diameter of the holes of the lattice 2-3 mm, obtained millet porridge as a vegetable component, add the minced meat, chopping raw meat and onion fresh produce on the wheels with the diameter of the holes of the lattice 2-3 mm, and beef giovanny first grade and pork giovanny bold and millet porridge is used in a ratio by weight of 1:1,15:0,92.

The second option to solve the problem in the method of production of meat, rich in herbal raw materials, including kneading dough using flour of first grade, egg products, salt, sodium food and water, preparing raw meat beef Giovanni first grade and pork Giovanni by manually trimming, removing the C it rough connective and adipose tissue and grinding on top for cooking meat stuffing for ravioli, by mixing chopped meat, vegetable component, onions, fresh onions, salt, cook food, spices and water, forming dumplings, freezing, the surface finishing process and packaging, according to the invention as a plant component used groats pearl barley, which is pre-sieved on a sieve with round holes with a diameter of 2.5 mm and 1.5 mm, then washed and boiled in the boiler with the steam jacket at a temperature of 120-130C from 60 to 90 minutes in lightly salted water, cooled to a temperature of 8C-10C, ground to the top with a hole diameter of the lattice 2-3 mm, obtained barley porridge as a vegetable component, add the minced meat, chopping raw meat and onion fresh produce on the wheels with the diameter of the holes of the lattice 2-3 mm, and beef giovanny first grade and pork giovanny bold and barley porridge is used in a ratio by weight of 1:1,15:0,54.

Reducing the complexity of the production of meat is achieved by using only beef Giovanni first grade and pork Giovanni bold for cooking minced meat without the addition of beef mass content mass fraction of connective and adipose tissue, consistent with their content in beef first grade that does not complicate the process and what melcene.

Improving the organoleptic quality of meat is achieved through use as a vegetable component in the first embodiment millet porridge made from cereals millet polished, which is pre-sifted stamped on the sieve with oblong holes of 1.220 mm and on a sieve with round holes with a diameter of 1.0 mm, then washed and boiled in the boiler with the steam jacket at a temperature of 120-130C for 30 to 40 minutes in lightly salted water, cooled to a temperature of 8C-10C, ground to the top with a hole diameter of the lattice of 2-3 mm and used as a vegetable component according to the second variant barley porridge made from cereals barley, which is pre-sieved on a sieve with round holes with a diameter of 2.5 mm and 1.5 mm, then washed and boiled in the boiler with the steam jacket at a temperature of 120-130C from 60 to 90 minutes in lightly salted water, cooled to a temperature of 8C-10C, ground to the top with a hole diameter of the lattice 2-3 mm.

Increasing the biological value of the obtained product is provided by introducing into the minced meat in the first embodiment millet porridge with a high content of proteins, carbohydrates, vitamins and low in fat and due to their application in the meat on the second version barley porridge, different you who akim protein, carbohydrates, dietary fiber and low in fat, which is one of the factors they use to enrich meat stuffing, thereby increasing the degree of digestibility of animal and vegetable protein (see tables 2 and 3).

Screening cereals millet polished stamped on the sieve with oblong holes of 1.220 mm and on a sieve with round holes with a diameter of 1.0 mm is carried out in accordance with the requirements of GOST 572-60 "millet polished. Technical conditions".

Used temperature of 120-130C and the cooking time from 30 to 40 minutes for cooking porridge millet are the best, because at lower temperatures, less than 120C., more time is required for cooking - 50-65 minutes, and this reduces the organoleptic characteristics of porridge, and at temperatures over 130C require large power inputs. Cooking cereals millet polished under optimal conditions allows to obtain porridge crumbly consistency that no further complicates the process of grinding on the top with the holes of the lattice 2-3 mm.

Used the ratio of beef Giovanni first grade and pork Giovanni bold in the first embodiment by weight, respectively, 1:1,15 is optimal and allows you to get soft, juicy stuff a lot. When the ratio of beef Giovanni first grade and Vinny Giovanni bold by weight of 1:1 it turns stuffing crumbling, and at a ratio by mass of 1.0:1.3 minced get sticky, greasy, heavy to digest, which affects the organoleptic characteristics of the finished dumplings.

Used the ratio of ingredients in the first embodiment, namely beef Giovanni first grade and pork Giovanni bold and millet porridge by weight, respectively, 1:1,15:0,92, i.e. add vegetable component in the amount of 30%is optimal, because when you make vegetable component is less than 30% leads to decrease in water-holding capacity and pH of ground beef when making vegetable component is more than 30% leads to decrease in water-holding capacity and pH (see figure 1).

Sifting grains of barley on sieves with round holes with a diameter of 2.5 and 1.5 mm is carried out in accordance with the requirements of GOST 5784-60 "barley. Technical conditions".

Used temperature 120-130 C and the cooking time from 60 to 90 minutes to cook porridge barley are optimal, since at lower temperatures, less than 120C, more time is required for cooking - 120-130 minutes, and this reduces the organoleptic characteristics of porridge, and at temperatures over 130C require large energy inputs. Cooking cereals barley under optimal conditions allows to obtain porridge crumbly konsisten the AI, that is not further complicates the process of grinding on the top with the holes of the lattice 2-3 mm.

Used the ratio of beef Giovanni first grade and pork Giovanni bold on the second version by weight, respectively, 1:1,15 is optimal and allows you to get soft, juicy stuff a lot. When the ratio of beef Giovanni first grade and pork Giovanni bold by weight of 1:1 it turns stuffing crumbling, and at a ratio by mass of 1.0:1.3 minced get sticky, greasy, heavy to digest, which affects the organoleptic characteristics of the finished dumplings.

Used the ratio of ingredients according to the second option, namely beef Giovanni first grade and pork Giovanni bold and barley porridge by weight, respectively, 1:1,15:0,54, i.e. add vegetable component in the amount of 20%is considered optimal, because when you make vegetable component is less than 20% leads to decrease in water-holding capacity and pH of ground beef when making vegetable component of more than 20% leads to decrease in water-holding capacity and pH (see figure 2).

The proposed invention are illustrated by table 1, which shows the organoleptic characteristics of the prepared dumplings, rich in herbal raw material received for proposed and ways, and cooked dumplings "Klinskoe", obtained by the method selected as the prototype; table 2, which shows the chemical composition and energy value of the raw materials made in the composition of meat, rich in herbal raw material obtained by the proposed methods and the method selected as the prototype; table 3, which shows the energy value of meat, rich in herbal raw material, obtained by the proposed methods and method, selected as a prototype; figure 1, which shows the dependence of the water-holding capacity and pH of ground beef, enriched wheat porridge as plant materials, and it is on the X-axis shows the number of adding vegetable component in %, on the Y - axis shows the water-holding capacity,%, Z - pH meat; figure 2, which shows the dependence of the water-holding capacity and pH of ground beef, enriched barley porridge as plant materials, namely the X-axis shows the number of adding vegetable component in %, on the Y-axis water-holding capacity,%, Z - pH minced meat.

In addition, figures 1 and 2 for additional discussion of the following:

- line, inside of which is a rectangle, which characterizes the water-holding capacity of the meat stuffing;

line, in Utri which made the triangle, characterizing the pH of minced meat.

In the first embodiment of the method of production of meat, rich in herbal raw material, includes a preliminary screening cereals millet polished stamped on the sieve with oblong holes of 1.220 mm and on a sieve with round holes with a diameter of 1.0 mm, washing and boiling of this cereal in the boiler with the steam jacket at a temperature of 120-130C for 30 to 40 minutes in lightly salted water, cooling to a temperature of 8C-10C, grinding on the top with the holes of the lattice 2-3 mm. in This way carry out the preparation of millet porridge, which is used to add to the stuffing as a vegetable component. The kneading is performed with the use of flour of first grade, egg products, salt, sodium food and water. Raw meat for cooking ground beef to prepare dumplings beef Giovanni first grade and pork Giovanni by manually trimming with removing the coarse connective and fatty tissue, and grinding on top. Cooking ground beef to make dumplings by mixing crushed by the wheels with the diameter of the holes of the lattice 2-3 mm raw meat, millet porridge as a vegetable component, onion fresh, chopped the tops with the diameter of the holes of the lattice 2-3 mm, salt powerand the th food, spices and herbs and water. The beef giovanny first grade and pork giovanny bold and millet porridge is used in a ratio by weight of 1:1,15:0,92. Next, carry out the forming dumplings, freezing, the surface finishing process and packaging.

According to the second variant of the method of production of meat, rich in herbal raw material, includes a preliminary screening cereals barley on sieves with round holes with a diameter of 2.5 mm and 1.5 mm, washing and boiling of this cereal in the boiler with the steam jacket at a temperature of 120-130C from 60 to 90 minutes in lightly salted water, cooling to a temperature of 8C-10C, grinding on the top with the holes of the lattice 2-3 mm. in This way shall barley porridge, which is used to add to the stuffing as a vegetable component. The kneading is performed with the use of flour of first grade, egg products, salt, sodium food and water. Raw meat for cooking ground beef to prepare dumplings beef Giovanni first grade and pork Giovanni by manually trimming with removing the coarse connective and fatty tissue, and grinding on top. Cooking ground beef to make dumplings by mixing crushed by the wheels with the diameter of the holes of the lattice 2-3 mm me the aqueous raw material, barley porridge as a vegetable component, onion fresh, chopped the tops with the diameter of the holes of the lattice 2-3 mm, sodium salt food, spices and water. The beef giovanny first grade and pork giovanny bold and barley porridge is used in a ratio by weight of 1:1,15:0,54. Next, carry out the forming dumplings, freezing, the surface finishing process and packaging.

Example 1 the implementation of the first variant of the method of production of meat, rich in herbal raw materials.

Method for the production of meat, enriched vegetable raw materials is as follows. Pre-sieved barley millet polished stamped on the sieve with oblong holes of 1.220 mm and on a sieve with round holes with a diameter of 1.0 mm, washed and boiled this cereal in the boiler with the steam jacket at a temperature of 125C for 35 minutes in lightly salted water, cooled to a temperature of 9C, ground to the top with a hole diameter of the lattice 2-3 mm. in This way carry out the preparation of millet porridge, which is used to add to the stuffing as a vegetable component. The kneading is performed with the use of flour of first grade, egg products, salt, sodium food and water. Raw meat for cooking ground beef for p is limena prepare beef Giovanni first grade and pork Giovanni by manually trimming with removing the coarse connective and fatty tissue, and grinding on top. Beef giovanny first grade and pork giovanny use frozen and/or chilled, pre-cut into pieces weighing from 0.5 to 1.0 kg of Cooking ground beef to make dumplings by mixing crushed on the tops of raw meat, millet porridge as a vegetable component, onions, fresh onions, salt, cook food, spices and water. While raw meat and onions fresh crushed by wypracowania through the perforated surface of the top diameter of the holes of the lattice 2-3 mm. Beef giovanny first grade and pork giovanny bold and millet porridge is used in a ratio by weight of 1:1,15:0,92. Next, carry out the forming dumplings, freezing, the surface finishing process and packing (see tables 1, 2, 3, figure 1).

Example 2 the implementation of the second variant of the method of production of meat, rich in herbal raw materials.

Method for the production of meat, enriched vegetable raw materials is as follows. Pre-sieved barley barley on sieves with round holes with a diameter of 2.5 and 1.5 mm, washed and boiled this cereal in the boiler with the steam jacket at a temperature of 125C for 75 minutes in lightly salted water, cooled to a temperature of 9C, ground to the top with a hole diameter is esedi 2-3 mm. In this way perform barley porridge, which is used to add to the stuffing as a vegetable component. The kneading is performed with the use of flour of first grade, egg products, salt, sodium food and water. Raw meat for cooking ground beef to prepare dumplings beef Giovanni first grade and pork Giovanni by manually trimming with removing the coarse connective and fatty tissue, and grinding on top. Beef giovanny first grade and pork giovanny use frozen and/or chilled, pre-cut into pieces weighing from 0.5 to 1.0 kg of Cooking ground beef to make dumplings by mixing crushed on the tops of raw meat, barley porridge as a vegetable component, onions, fresh onions, salt, cook food, spices and water. While raw meat and onions fresh crushed by wypracowania through the perforated surface of the top diameter of the holes of the lattice 2-3 mm. Beef giovanny first grade and pork giovanny bold and barley porridge is used in a ratio by weight of 1:1,15:0,54. Next, carry out the forming dumplings, freezing, the surface finishing process and packing (see tables 1, 2, 3, figure 2).

Also, for both variants of the method of production of meat, rich in herbal raw material, it is advisable the following:

as egg products for kneading dough to use chicken eggs and/or egg and/or egg powder;

- when cooking meat stuffing for ravioli mixing of the components of the stuffing to make in the equipment or in the cutter during cutting with the cutter in shuffle mode;

- forming the dumplings be done manually or on pelmeny machines;

- forming dumplings to make using flour of first grade on the filling and freezing of meat to produce quickly, ensuring that the safety of taste and other quality indicators at temperatures from minus 20C to minus 25C from 3 to 4 hours or at a temperature from -30C to -35C for 2 to 3 hours until the temperature at the center of the semi-finished product minus 10C and below.

As can be seen from table 1, which shows the organoleptic quality indicators cooked dumplings on the proposed method in comparison with the organoleptic quality indicators dumplings "Klinskoe", prepared in accordance with the method, selected as a prototype, the best organoleptic characteristics have dumplings, rich in herbal raw materials, the sentence is blennie under the proposed method, since the enrichment of the vegetable raw material is carried out by introducing into minced meat cooked millet or barley cereals, which have the property of retaining moisture associated with the processes of swelling of the starch, resulting in improved strength properties and juiciness of the product, whereas dumplings "Klinskoe", prepared by the method prototype, have a low organoleptic characteristics due to insufficient moisture in minced meat, because soy protein hydrated is deposited in dry form, without any additional training. When you make millet porridge in minced meat marked yellowish-gray meat, pleasant taste, with a slightly noticeable taste of millet and soft, homogeneous tender juicy meat consistency. When making barley porridge in minced meat marked yellowish-gray meat, pleasant taste, with a slightly noticeable taste of barley porridge and soft, homogeneous tender juicy meat consistency.

As follows from table 2, which reported a higher energy value of the raw materials used, made in the composition of meat obtained by the proposed method, in comparison with the energy value of the raw materials made in the composition of meat "Klinskoe", prepared by the method selected as the prototype, and explain the chemical composition of the raw materials brought in from the Tav these dumplings, the highest energy value have millet - 336 kcal and barley porridge - 309 kcal compared with soy protein gidratirovannym - 307,5 kcal. The data in table 2 show selected for the first variant of the proposed method, the ratio of beef Giovanni first grade and pork Giovanni bold and millet porridge by weight, respectively, 1:1,15:0.92 and selected for the second variant of the proposed method, the ratio of beef Giovanni first grade and pork Giovanni bold and barley porridge by weight, respectively, 1:1,15:0,54.

As can be seen from table 3, which shows the energy values of meat obtained by the proposed method in comparison with the energy value of meat obtained by the method prototype, the greatest energy value observed in the dumplings, made under the proposed method.

The dependence depicted in figure 1, shows that when you make millet porridge in the amount of 10% water-holding capacity of meat is 31.2% and pH - 5,08; when you make millet porridge in 20% water-holding capacity is minced meat of 32.5% and a pH of 5.15, when included in the number of millet porridge 30% water-holding capacity is 34,9% and pH 5,18, when you make millet porridge in the amount of 40% water-holding SPO is functioning minced meat is 32.0% and pH 5,15. From the dependencies depicted in figure 1, it is seen that the maximum water-holding capacity and pH of ground beef corresponds to the introduction of millet porridge in the amount of 30%.

The dependence depicted in figure 2, shows that when making barley porridge in the amount of 10% water-holding capacity of meat is 37.8% and a pH of 5.05; when making barley porridge in 20% water-holding capacity accounting for 39.3% and pH 5,18, when making barley porridge in the amount of 30% water-holding capacity of meat is 38.5% and pH - 5,12, when making barley porridge in the amount of 40% water-holding capacity is 37.8% and pH - 5,10. From figure 2 it is seen that the maximum water-holding capacity and pH of ground beef corresponds to the introduction of barley porridge in the amount of 20%.

The use of the invention in comparison with the prototype reduces the labor intensity of production; improvement of the organoleptic characteristics of the finished product; increasing the biological value of finished products; expansion of the range of the most popular types of traditional meat products due to use as a vegetable protein in the production of meat cereals - cereals millet polished and cereals barley; reducing the cost of the resulting product is and through the use of cheaper vegetable protein while maintaining high quality and consumer properties; makes better use of raw meat by attracting additional sources of protein-containing ingredients of plant origin.

Table 1
Organoleptic characteristics of the prepared dumplings, rich in herbal raw materials, received the proposed methods, and cooked dumplings "Klinskoe", obtained by the method selected as the prototype
Production nameOrganoleptic characteristics
AppearanceColorSmellTasteConsistency
Dumplings on the first version of the methodThe product is fully cooked, undeformed, have a round shape, shell dumplings without breaks, the stuffing is notDough color white with a yellowish tinge, minced - yellowish-grayPleasant, characteristic of the dough and boiled meat, minced meat with the flavor of onions and spices, without foreign smellA pleasant characteristic test and boiled meat, minced moderately salty aroma of onions and spices, with a slightly noticeable taste of milletThe dough is well cooked, elastic, minced soft, smooth, tender, juicy
Dumplings on the second version of the methodThe product is fully cooked, undeformed, have a round shape, shell dumplings without breaks, the stuffing is notDough color white with a yellowish tinge, minced-yellowish-grayPleasant, characteristic of the dough and boiled meat, minced meat with the flavor of onions and spices, without foreign smellPleasant, characteristic of the dough and boiled meat, minced moderately salty aroma of onion and spicesThe dough is well cooked, elastic, minced soft, smooth, tender, juicy
Dumplings "Klinskoe" prototypeThe product is fully cooked, undeformed, have a round shape, shell dumplings without breaks, the stuffing is notDough color white, with a yellowish tinge, minced greyTypical test and boiled meat, minced meat with the flavor of onions and spices, without foreign smellTypical test and boiled meats is, minced moderately salty aroma of onion and spicesThe dough is well cooked, elastic, minced dense, less juicy

Table 2
Chemical composition and energy value of the raw materials made in the composition of meat, rich in herbal raw material obtained by the proposed methods and method, selected as a prototype
Name of raw materialsDumplings, rich in herbal raw materialsDumplings "Klinskoe" prototype
Content, %Energy value, kcalContent, %Energy value, kcal
proteinsfatscarbohydratesproteinsfatscarbohydrates
Beef Giovanna first grade20,09,80 16820,09.80168
Pork Giovanna bold14,333,3035714,333,30357
Millet porridge11,33.365,2336----
The barley porridge9,11,165,6309----
Protein soy hydrated----49,01,528,5307,5
Onions 1,40,28,2411,40,28,241
Sugar0.1003990,100399
Wheat flour 1st grade11,11,567,832911,11,567,8329
Chicken eggsa 12.711,50,7157a 12.711,50,7157
Salt0000000 0

Table 3
The energy value of meat, rich in herbal raw material, obtained by the proposed methods according to the method selected as the prototype
Name of dumplingsEnergy value, kcal
Dumplings on the first version of the method234
Dumplings on the second version of the method228
Dumplings "Klinskoe" prototype220

1. Method for the production of dumplings, rich in herbal raw materials, including kneading dough using flour of first grade, egg products, salt, sodium food and water, preparing raw meat beef Giovanni first grade and pork Giovanni by manually trimming with removing the coarse connective and fatty tissue, and grinding on top for cooking meat stuffing for ravioli, cooking ground beef for the dumplings by mixing chopped meat, vegetable component, onions, fresh onions, salt, cook pisew the th, spices and herbs and water, forming dumplings, freezing, the surface finishing process and filling, characterized in that use cereal millet polished, which is pre-sifted stamped on the sieve with oblong holes of 1.220 mm and on a sieve with round holes with a diameter of 1.0 mm, then washed and boiled in the boiler with the steam jacket at a temperature of 120-130C for 30 to 40 minutes in lightly salted water, cooled to a temperature of 8-10C, ground to the top with a hole diameter of the lattice 2-3 mm, obtained millet porridge as a vegetable component, add in minced, grinding of raw meat and onion fresh produce on the wheels with the diameter of the holes of the lattice 2-3 mm, and beef giovanny first grade and pork giovanny bold and millet porridge is used in a ratio by weight of 1:1,15:0,92.

2. Method for the production of dumplings, rich in herbal raw materials, including kneading dough using flour of first grade, egg products, salt, sodium food and water, preparing raw meat beef Giovanni first grade and pork Giovanni by manually trimming with removing the coarse connective and adipose tissue and grinding on top for cooking meat stuffing for ravioli, cooking meat stuffing for ravioli by paramesh is of chopped raw meat, vegetable component, onions, fresh onions, salt, cook food, spices and water, forming dumplings, freezing, the surface finishing process and filling, characterized in that use barley groats, which is pre-screened on the sieves with round holes with a diameter of 2.5 mm and 1.5 mm, then washed and boiled in the boiler with the steam jacket at a temperature of 120-130C from 60 to 90 minutes in lightly salted water, cooled to a temperature from 8C to 10C, ground to the top with a hole diameter of the lattice 2-3 mm, obtained barley porridge as a vegetable component, add the minced meat, chopping raw meat and onion fresh produce on the wheels with the diameter of the holes of the lattice 2-3 mm, and beef giovanny first grade and pork giovanny bold and barley porridge is used in a ratio by weight of 1:1,15:0,54.



 

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FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used as a natural food additive during meat products manufacture. The method envisages beef paunch preparation including cleaning, washing, maintenance in 5% mustard powder solution during 20-25 minutes and repeated washing. Then paunch is milled in a mincer with 2-3 mm diameter holes. Then one performs biotechnological treatment by way of soaking in a protein product containing microbial association of kefir fungi at a ratio of paunch to biomass being 2:1 at a temperature of 0-4C during 1.5-2.5 hours. The beef paunch biomass, produced in a paste-like condition, is repeatedly milled in a mincer with 2-3 mm diameter holes. One performs drying with infrared rays in convection mode at a temperature of 63-66C during 120-140 minutes, then one proceeds with milling into powdery condition.

EFFECT: invention allows to produce a dry natural food additive having extended storage life; that additive may be used in formulations during production of various groups of meat products: sausage products, pates, chopped semi-products, mince preserves, with the products biological value enhanced.

6 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used as a natural food additive during meat products manufacture. The method envisages beef paunch preparation including cleaning, washing, maintenance in 5% mustard powder solution during 20-25 minutes and repeated washing. Then paunch is milled in a mincer with 2-3 mm diameter holes. Then one performs biotechnological treatment by way of soaking in a protein product containing microbial association of kefir fungi at a ratio of paunch to biomass being 2:1 at a temperature of 0-4C during 1.5-2.5 hours. The beef paunch biomass, produced in a paste-like condition, is repeatedly milled in a mincer with 2-3 mm diameter holes. One performs drying with infrared rays in convection mode at a temperature of 63-66C during 120-140 minutes, then one proceeds with milling into powdery condition.

EFFECT: invention allows to produce a dry natural food additive having extended storage life; that additive may be used in formulations during production of various groups of meat products: sausage products, pates, chopped semi-products, mince preserves, with the products biological value enhanced.

6 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to the field of preserved second-course lunches production technology. The described method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, green beans and greens cutting and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, packing the listed components, flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, sealing and sterilisation; before packing one performs separate mixing of green beans and greens to produce garnish and of carrots, parsley roots, strained part of bulb onions, flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce; one uses sunflower flour that is poured with bone broth and maintained for swelling before mixing.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the field of preserved second-course lunches production technology and refers to a method for production of preserves "Home-made cutlets with sour cream sauce". The described method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw beef tallow and bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, green beans and greens cutting and freezing, wheat flour sauteing in melted butter, packing the listed components, sour cream and the remaining salt, sealing and sterilisation; before packing one performs separate mixing of green beans and greens to produce garnish and of wheat flour, sour cream and the remaining salt to produce a sauce into the composition whereof one additionally adds sunflower flour that is poured with drinking water and maintained for swelling before mixing.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the field of preserved second-course lunches production technology and refers to production of preserves "Home-made cutlets with cabbages and sour cream sauce". The described method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw beef tallow and bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, fresh white cabbages shredding and freezing, wheat flour sauteing and mixing with sour cream, bone broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, cabbages and sauce packing, sealing and sterilisation; additionally sunflower flour, poured with drinking water and maintained for swelling before mixing, is introduced into the sauce.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The device for production of an extruded food product with fillings involves a tubular structure with a curved elbow which tubular structure passes through the extruder matrix draw dies. The filling supply tubular structure is designed as composed of an external and an internal pipes coaxially installed including portions of conical extensions and cylindrical tail pieces of the pipes. The cylindrical tail portion of the internal pipe is rigidly fixed; the spherical radome incompletely overlaps the clear opening of the portion; the cylindrical tail portion of the internal pipe is designed to be 5-10% longer than the cylindrical tail portion of the external pipe; the clear opening area of the minimum clearance between the cylindrical tail portion of the internal pipe and the spherical radome is no more than the cross section area of the clear opening of the internal pipe before entry into the conical extension input.

EFFECT: invention allows to enhance quality of the products moulding due to various lengths of the cylindrical tail portions of the fillings application channels and improve the ready products quality due to exclusion of penetration of moisture from the filling into the product body.

1 dwg

FIELD: food industry.

SUBSTANCE: line contains bins for mince 2 and for dough 3 (mounted on a frame 1), mince and dough feed mechanisms 4, 5 respectively with a drive 6. Mince and dough are delivered into the mixing-and-displacement chamber with a central hole 7 and an annular slot 8 fixed at a clearance relative to the support drum 10 (smooth and having flanges 9) and the rotor stamp 12 with a cutting surface 11 and cells 13 for foods communicating with the compressor 17 by means of radial canals 14 inside the rotor stamp 12, the shaft cavity 15 and the pipeline 16. The rotor stamp 12 has a stamping surface able to interact with the core 18 of the foods separation mechanism. The separation mechanism is designed in the form of a core 18 cantilever fitted in the resilient element 19 mounted in a loop 20 on a post 21 attached to the frame 1 with a position regulator 22 so that to be capable of axial movement.

EFFECT: invention allows to reduce labour intensity of the bakery foods manufacture due to elimination of stamped foods sticking.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages kneading dough based on cereal crops flour, preparation of a filler and moulding dough pieces containing the filler. Then one proceeds with cooling the pieces, glasing them by way of application of a protective layer of melted edible fat on the pelmeni surface; the fat has a melting temperature higher than 30C; then one ensures a possibility for protective edible fat excesses to flow off the pelmeni. The pelmeni are frozen and packaged into containers.

EFFECT: invention ensures improved preservation of pelmeni.

3 cl

FIELD: food industry.

SUBSTANCE: line contains bins for stuffing and dough, stuffing and dough feed mechanisms, a rotor stamp for formation of products connected to the drive via a transmission, a nozzle connected to the compressor via a tube duct, the compressor valve, a control unit and an actuating mechanism. The rotor stamp is sinusoidal-shaped; its shaft is designed to be hollow with the tube duct coaxially inserted into the shaft cavity; on the tube duct generatrix a hole is arranged; over the hole, within the rotor cells containment zone a drum with radial grooves is installed. The stamp cells grooves are designed so that to enable blowing air injected by the compressor through the tube duct on the rotor stamp surface and the bakery foods; the compressor valve is connected to the control unit output via the actuating mechanism with sensors registering the rotor stamp rotation frequency and the products position connected to the control unit input.

EFFECT: invention proposed allows to increase end products quality.

2 dwg

FIELD: food industry.

SUBSTANCE: invention refers to equipment for manufacture of dough products with filling and can be used in dumplings machines. Overcharger of dough containing a drive, a tank for dough where delivery mechanism is placed, comprising at least a pair of rotating elements for overcharging the dough, kinematically connected with the drive through shafts placed in the corresponding holes in the bunker wall. In each of these holes having a diametre knowingly larger than the diametre of the corresponding shaft there is a lowering for a collar of pressed in that hole of the first sleeve made of metal inside which there is the second sleeve to the corresponding shaft, pressed adjacent to its collar to the collar of the first sleeve made of elastic synthetic material, at that the total thickness of the first and the second sleeves is not less than the difference between the diametre of this hole in the bunker wall and the diametre of the corresponding shaft. The total thickness of these sleeves collars is not less than the depth of lowering in the hole in the bunker wall which is equipped with an internal sealing plate for covering these lowerings in the holes for the shafts. When operated at the overcharger, the sleeves with collars and the lining, made of different materials, provide sealing-in of the hole in the bunker wall.

EFFECT: invention enables to improve functional quality.

5 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in semi-cooked items production which contain filling and dough cover. The food product production method from dough cover with filling includes following: the filling supplying device which contains farce supply channel and stuffing pump, which contains electric motor and rotor pump, stuffing supplier connecting the last with pipeline. The stuffing supplier test sheets supply filling when production method provides alternate mass or volumetric filling consumption or alternate speed of the mentioned supply. The distinctive features which are mentioned in dependent points assist the achievement of the technical effect.

EFFECT: invention allows stable mass filling consumption when changing its density in aggregate with high filling supply speed, and it also simplifies adjustment of the device.

5 cl, 1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to equipment for production of meat dumplings. Machine has a bin 1, dough-mixing mechanism 3-6, rolling press 8, 9, forming drums 12, 13 with forming cells, pipes 14 for feeding of mince between dough tapes 10, 11. Pipes are made out of elastic material and passed through interrupter. Interrupter contains a shaft with grooves for pipes. There are rollers mounted in the grooves for periodical pressing of the feeding pipes. During synchronised rotation of the drums and the shaft the pinch rollers periodically press pipes 14. At the same time impulse injection of a mince batch occurs between tapes 10 and 11 when the cells are open and mince flow is stopped when the cells are closed.

EFFECT: invention enables to increase productivity as well as improve product quality.

4 cl, 3 dwg

FIELD: food industry.

SUBSTANCE: invention is related to machine building, in particular, to food industry, and may be used in making products out of the main product with filler inside (filling). Depositing machine for making products with filling inside shell made of the main product comprises unit of the main product injection, unit of filling injection, extrusion-moulding unit and systems for the main product and filling supply speeds. Extrusion-moulding unit comprises channels for the main product supply with filling supply nozzles introduced in them, which consist of inlet nozzle and nozzle head, at that channels of the main product supply are arranged as alternating in cross section due to narrowing from nozzle bend inlet into channel wall to nozzle head cut and further along with supply of the main product from nozzle head cut to channel outlet section. Nozzle head has expanding cross section.

EFFECT: provides for guaranteed closure of high filling content inside product in the wide range of the main product and filling properties at accelerated modes of extrusion, and also gives different shapes to product, which makes it possible to increase demand for these products.

3 cl, 6 dwg

FIELD: food industry.

SUBSTANCE: allowing deep frost composite semi-finished food product of mass production has almost spherical form. Proportion value of the volume to the external surface square is within 0.5 to 2.5 mm. As filling there is mince. The coat surrounding the filling is made of two ribbons of rolled dough material, at that the maximal size of the semi-finished product is outside the places of fragment location corresponding to the coat joining is within 3 - 15 mm.

EFFECT: increase of taste properties, provision of high dietary characteristics of the used product at maintenance of an attractive taste, increase of convenient use and external attraction.

8 cl, 5 dwg

FIELD: food products.

SUBSTANCE: device for manufacturing filled dough products comprises dough sheet manufacturing assembly. Product-forming unit is presented as a rotating cup with odd number of cells on the side surface. It is fitted with a drive that during one operating motion provides for axial rotation at an angle α=2/n×360°, where n - number of cells. Method of manufacturing filled dough products involves sequentially forming the products of three parts. Filling is placed on the one segment of the sheet and then the sheet is wound on itself to cover the filling with another segment.

EFFECT: invention allows eliminating manufacturing defects caused by tearing of dough cover seals during cooking.

2 cl, 5 dwg

FIELD: food-processing industry.

SUBSTANCE: apparatus has filler chamber and dough chamber, said chamber being equipped with pistons having ejectors, and forming tip. Said chambers and pistons are made cylindrical. Cylinders are placed in stepped arrangement on single or parallel axes of symmetry. Dough chamber has greater volume than filler chamber. Filler chamber is furnished with branch pipe for communicating filler chamber cavity with tip cavity. Pistons of said chambers are provided with ejectors rigidly connected with pressure disk adapted to provide for simultaneous and synchronous movement of pistons in single direction. Ratio of dough chamber piston area to filler chamber piston area is 1.5-5.

EFFECT: simplified construction and wider range of technical facilities of similar designation.

2 cl, 1 dwg

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