Filled ossetian pie preparation method

FIELD: food industry.

SUBSTANCE: method for preparation of filled Ossetian pie includes dough and filling preparation with a vegetal origin additive introduction into the filling. Milled amaranth leaves are introduced as the vegetal component at the following components ratio, g: fresh Ossetian cheese - 100-150, amaranth leaves - 250-300, spring onion - 100-130, dill greens - 50-80, sour cream - 40-50 and salt - 5-7.

EFFECT: invention allows to expand the range of flour goods with increased taste indices and nutritive value.

2 tbl

 

The invention relates to food industry and may be used for the manufacture of culinary products from dough with different fillings, and more specifically this product, as Ossetian pie with stuffing, and the method of its preparation.

The invention may find use in the system of public catering enterprises type of cafe and restaurant, and in the formation of trade organizations of the range of food products because it has high taste qualities and not difficult to prepare.

Widely known methods of manufacture of various dough products with a wide range of fillings made from any raw material.

The closest in technical essence and the achieved result is a method of preparation Ossetian pie according to traditional recipes (Ossetian cuisine, Dzagoev E. M., Chiew H. D. - Publishing Ira, 1978, p. 74), characterized by the fact that for its preparation using yeast dough and a filling of fresh Ossetian cheese and finely chopped beet leaves.

The disadvantages of this method are not sufficiently high palatability of the finished product, low nutritional value and digestibility.

The technical result of the proposed method of preparation Ossetian pie with stuffing is to expand asso�of timent breadstuff, having improved taste indicators in combination with the large number of proteins, fats, vitamins and minerals, as well as improving their nutritional value.

The technical solution lies in the fact that unlike the prototype method is the method of cooking Ossetian pie with a filling comprising preparing a dough and filling to make supplements of plant origin, characterized in that the filling in the vegetable component is administered chopped amaranth leaves with the following ratio of components, g:

Cheese fresh Ossetian100-150
Amaranth leaves250-300
Green onion100-130
Dill green50-80
Sour cream40-50
Sol5-7

To make one pie is preparing the dough and the filling.

The method is implemented as follows.

Wheat flour sift in the middle to make a hole and fill it up with warm milk, put the softened margarine, salt, yeast, sugar� and knead soft dough. Put in a warm place and cover and leave the dough for 2-3 hours until suitable.

Meanwhile prepare the filling for the pie. Amaranth leaves, green onions, dill sort out, wash in cold running water. The leaves of the amaranth crop stalks and leaves cut very finely shredded. Add chopped green onions, dill and toss gently. Separately promyat fresh cheese, put in the chopped leaves and mix lightly, add sour cream. Salt contributes to a large selection of juice, so to add salt to the stuffing before wrapping in dough. The finished dough roll out to a thickness of 0.5-1 cm On the middle of the tortillas to put pre-cooked the filling of fresh cheese, leaf amaranth, and other components to smooth the stuffing over the surface of the pellet, retreating from the edge of 3-4 cm, and then taking the ends of the pellets, gradually tightening them to the middle and connect. Palm pressure to smooth the surface of the cake, flip to the other side, just to level the surface. This operation is repeated until then, until the cake will not be given a rounded and smooth thickness.

Cake put on a heated pan with the top side of the cake in the middle to make a small hole, so that during baking the pair does not accumulate and didn't cut the cake. Bake in the oven at a temperature of 250-270°C.

Under�VAT to the table hot, brushing the cake with butter. Pie to the table can be served whole or cut into 4 or 8 triangular pieces.

The product is prepared in the following ratio of components, g:

For the dough:

Flour250-300
Milk150-165
Sugar5-7
Margarine25-30
Yeast5-10
Sol5-7

For the filling:

Cheese fresh Ossetian100-150
Amaranth leaves250-300
Green onion100-130
Dill green50-80
Sour cream40-50
Sol5-7

Amaranth leaves are a valuable source of amino acids, enzymes, vitamins, carbohydrates, with high biological activity. All useful� substances are in them in a natural, balanced quantities and combinations. In addition, the enzymes produced in the leaves of amaranth, breaks down the complex spare substances (proteins, fats, carbohydrates) into simpler amino acids, fatty acids, simple sugars), and their use in the food humans spend much less effort on their digestion and absorption compared with beet leaves. The introduction of amaranth in the diet stimulates the metabolism, improves the immune system, compensates for vitamin and mineral deficiencies. They are especially useful for children and elderly people, pregnant women and nursing mothers.

Young amaranth leaves taste similar to spinach. Amaranth seeds contain up to 16% protein, 5-6% body fat. In lysine content of amaranth protein is two times that of wheat protein. The basis of fat consists of unsaturated fatty acids (oleic, linoleic, linolenic); the lipid fraction contains up to 10% squalene. The leaves also contain vitamins (B, C, E), proteins, carbohydrates, flavonoids (quercetin, trapolin, rutin), a large number of minerals.

Nutritional value of raw set are presented in table 1.

The analysis of table 2 shows that substituting the beet leaves amaranth leaves are more useful as protein, fat, minerals and vitamin�new in Amarante much more and the carbohydrate content and energy value less.

Method of preparation Ossetian pie with a filling comprising preparing a dough and filling to make supplements of plant origin, characterized in that in the filling as the plant component is administered chopped amaranth leaves with the following ratio of components, g:

Cheese fresh Ossetian100-150
Amaranth leaves250-300
Green onion100-130
Dill green50-80
Sour cream40-50
Sol5-7



 

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20 cl, 2 tbl, 1 ex

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3 tbl, 3 ex

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