Pancakes with meat and rice "klinskoe" and the method of production of pancakes with meat and rice "klinskoe"

 

The invention relates to the meat industry, in particular to a method of production of meat products, such as pancakes with meat filling. New in the way of making pancakes with meat and rice is that it provides for the preparation of pancake sheets, cooking stuffing beef Giovanni manually with the content of the mass fraction of connective and adipose tissues to 20% in two stages, the first of which giovanny manually shredded beef on top with a hole diameter of the output grating 16 to 25 mm In the second stage of mechanical treatment is carried out in the process of mechanical dozirovki crushed Giovanni manually beef vypressovyvanii through the perforated surface hole size 2-3 mm stuffing meat mass with a lower content of the mass fraction of connective and adipose tissues, than their content in Giovanni manually beef, and release the connective tissue with the remnants of meat pulp and adipose tissue, with subsequent grinding. Then mechanically processed meat stuffing mass and crushed connective tissue with the remnants of meat pulp and adipose tissue are combined by mixing with getting cold beef with adobansu chopped onion fresh peeled and fry for 10 to 15 minutes Add drinking water, prepared blanched rice, salt cookbook: food, red pepper powder, black pepper or white ground and stew until tender. Beef giovanny content mass fraction of connective and fatty tissue, not more than 20%, blanched rice and onion fresh purified using the ratio of the average mass, respectively, 1:(0,15-0,29):(0,2-0,3), then finish stuffing shredded on top with a hole diameter of the output grid is not more than 5 mm, stirred and cooled to a temperature not exceeding 50oC. Conduct forming pancakes, portioned packing and freezing. The described method are pancakes with meat and rice "Klinskoe", which is the second object of the present invention. Technical result provided by the invention, according to all independent objects, is to improve the quality, organoleptic characteristics of the product manufactured, and economy of its manufacture by allowing the use for the production of high-grade product at least part of the source of raw meat low grade, the use of which is subject developed in the invention, the reception is by increasing the processability due to the optimization of certain operations and modes of their implementation, corresponding to the used raw meat. 2 C. and 7 C.p. f-crystals, 1 table.

The invention relates to the meat industry, in particular to a method of production of meat products, such as pancakes with meat filling.

Famous pancakes with meat filling and method of their production (see C. M. Poznyakovskiy. Inspection of meat and meat products. Novosibirsk: Publishing house of Novosibirsk University, 2001, S. 393-395, tab. 4.17). Method for the production of pancakes involves cooking pancake sheets, cooking meat filling, forming pancakes and quick freezing (see table).

The present invention all of the stated objects, is to enable the use of low-grade meat raw materials to produce finished products of high quality, with gastronomic appeal with stable functional and technological properties.

The task in terms of production method pancakes with meat and rice is solved due to the fact that the method involves the preparation of pancake sheets, cooking stuffing beef Giovanni manually with the content of the mass fraction of connective and adipose tissues to 20% in DVI lattice 16-25 mm, and at the second stage of mechanical treatment is carried out in the process of mechanical dozirovki crushed Giovanni manually beef vypressovyvanii through the perforated surface hole size 2-3 mm stuffing meat mass with a lower content of the mass fraction of connective and adipose tissue than their content in Giovanni manually beef and secretion of connective tissue with the remnants of meat pulp and adipose tissue, with subsequent grinding, and then mechanically processed meat stuffing mass and crushed connective tissue with the remnants of meat pulp and adipose tissue are combined by mixing with getting cold beef with the content of the mass fraction of connective and adipose tissues to 20%, which fry until soft, then add chopped onions, fresh peeled and fry for 10 to 15 minutes, then add drinking water, prepared blanched rice, salt cookbook: food, red pepper powder, black pepper or white ground and stew until tender and beef giovanny content mass fraction of connective and fatty tissue, not more than 20.0% of the blanched rice and onion peeled fresh modulating the Ute on the top with a hole diameter of the output grid is not more than 5 mm, stirred and cooled to a temperature not exceeding 50oWith, and then spend the formation of pancakes, portioned packing and freezing.

When preparing rice blanshirovonnogo cereal rice it is advisable to wash under warm running water, then put in boiling water and blanch for 5,0-7,0 min after boiling with occasional stirring, and then the rice should be washed under running water, cooled to 15-20oWith and stand up to cold water.

For cooking pancake sheets it is recommended to use wheat flour, pasteurized cow milk, eggs chicken or the egg, sugar and salt cookbook: the food and the preparation of the dough for pancakes in half prescription number pasteurized cow's milk, add eggs or blend with dissolved salt sodium food, sugar and stir to dissolve sugar, then it is recommended to make the sifted wheat flour, the remaining amount of pasteurized cow's milk and stir until a homogeneous mass, which it is advisable to drain and use with temperature, not exceeding 20the temperature of 160-170oWith toasting one side.

Forming pancakes recommended by dispensing on the edge of the toasted side of the pancake sheet filling mass (33,03,0) g followed by driving in the form of a rectangular flat cake.

Packaging pancakes expedient portions mass (166,06,0) , In the amount per serving is recommended to include two pancake.

Packaging servings of pancakes can produce films of polymeric materials, then Packed servings of pancakes should be spread out on baking sheets and freeze in a freezer with a temperature of minus 30oAnd the velocity of the air in the chamber from 4.0 to 6.0 m/C for no more than 2 hours, or when the chamber temperature is minus 18oWith with forced air circulation within (3,00,5) h, while freezing, it is advisable to hold up to the temperature in the thickness of pancake from minus 17oWith up to minus 19oC.

The described method are pancakes with meat and rice "Klinskoe", which is the second object of the invention.

Pancakes can contain components in the following ratio to freezing, wt. including one portion b melange - the 12.6 - 13.6 the Sugar - 0,7 - 1,7 Salt - 0,4 - 1,4 and one serving of toppings: Beef Giovanna content mass fraction of connective and fatty tissue, not more than 20% 58,0 - 62,0 blanched Rice - 12,0 - 16,0 Onion peeled fresh - 13,0 - 17,0
Salt - 1,5 - 1,7
Pepper black or white ground - 0,2
Red pepper powder - 16,0 - 17,0
Technical result provided by the invention, in the method, and the product obtained by this method is to improve the quality, organoleptic characteristics of the product manufactured, and economy of its manufacture by allowing the use for the production of the original product raw meat low grade, the use of which is subject developed in the invention the transfer of such materials in the raw materials with improved structural and mechanical properties while enhancing the processability due to the optimization of certain operations and modes of their implementation, corresponding to the used raw meat.

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict all about" prepare pancake leaves and stuffing.

For cooking pancake sheets use wheat flour, pasteurized cow milk, eggs, sugar and salt food cookbook. During preparation of the dough for pancakes in half prescription number of milk cow pasteurised add eggs chicken with dissolved salt sodium food, sugar and stir to dissolve sugar. Then make sifted the wheat flour, the remaining amount of milk cow pasteurised and stirred to obtain a homogeneous mass.

Homogeneous mass filter and use with a temperature of 20oC. Pancake leaves baked weight of the sheet (50,02,0) g at a temperature of 160,0-170,0oWith toasting one side.

The filling is prepared from beef beef with the content of the mass fraction of connective and fatty tissue, 20%, rice blanshirovonnogo, onion, fresh peeled, salt, sodium food, ground black pepper.

When preparing rice blanshirovonnogo cereal rice washed in warm running water, then put in boiling water and blanched in hot water for 6,0 min after boiling with more to flowing water.

Meat beef minced with content mass fraction of connective and fatty tissue, 20% prepared in two stages. At the first stage giovanny manually beef with the content of the mass fraction of connective and fatty tissue, 20% milled on the top with a hole diameter of the output grating 16 to 25 mm In the second stage of mechanical treatment is carried out in the process of mechanical dozirovki crushed Giovanni manually beef vypressovyvanii through the perforated surface with a hole size of 2-3 mm with getting stuff meat mass with a lower content of the mass fraction of connective and adipose tissue than their content in Giovanni manually beef and with the release of the connective tissue with the remnants of meat pulp and adipose tissue. Received connective tissue with the remnants of meat pulp and adipose tissue is crushed. Then mechanically processed meat stuffing mass and crushed connective tissue with the remnants of meat pulp and adipose tissue are combined by mixing with getting cold beef with the content of the mass fraction of connective and adipose tissues to 20% and with improved structural and mechanical properties.

This meat beef minced meat fried to pologitelno drinking, prepared blanched rice, salt cookbook: food, red pepper and black ground. Components and stew until ready. Finish stuffing shredded on top with a hole diameter of the output lattice 3-5 mm, stirred and cooled to a temperature of 50oC.

Then spend the formation of pancakes by dispensing on the edge of the toasted side of the pancake sheet filling mass (33,03,0) g followed by driving in the form of a rectangular flat cake.

Pancakes contain the components in the following ratio (before freezing), wt. including one serving of two pancakes:
The wheat flour - 70,0
Pasteurized cow milk - 104,8
Eggs chicken or the egg - 13,1
Sugar - 0,12
Salt - 0,9
and on one portion of filling:
Beef Giovanna content mass fraction of connective and fatty tissue, 20% - 60.0 sec
Blanched rice - 14,0
Onion peeled fresh - 15,0
Salt - 1,6
Ground black pepper - 0,2
Red pepper powder - 16,5
Packaging pancakes produce portions mass (166,06,0) g, and part of one serving include two pancake. Packaging produce cells with a temperature of minus 30oAnd the velocity of the air in the chamber of 5.0 m/s for 1.8 hours to a temperature in the thickness of the pancake 18oC.

Obtained according to the invention pancakes are compared to known more juicy filling with more pronounced flavor of the meat.

Example 2.

In the production of pancakes with offal "Klinskoe" prepare pancake leaves and stuffing.

For cooking pancake sheets use wheat flour, pasteurized cow milk, whole egg, sugar and salt food cookbook. During preparation of the dough for pancakes in half prescription number of milk cow pasteurised add melange with dissolved salt sodium food, sugar and stir to dissolve sugar. Then make sifted the wheat flour, the remaining amount of milk cow pasteurised and stirred to obtain a homogeneous mass.

Homogeneous mass filter and use with a temperature of 19oC. Pancake leaves baked weight of the sheet (50,02,0) g at a temperature of 160-170oWith toasting one side.

The filling is prepared from beef beef with the content of mesovarium salt sodium food, pepper white ground.

When preparing rice blanshirovonnogo cereal rice washed in warm running water, then put in boiling water and blanched in hot water for 7,0 min after boiling with occasional stirring. Then the rice is washed with running water, cooled to a temperature of 15oC and maintained to allow water to run off.

Meat beef minced with content mass fraction of connective and fatty tissue, 18% prepared in two stages. At the first stage giovanny manually beef with the content of the mass fraction of connective and adipose tissue 18% crushed on the top with a hole diameter of the output grating 16 to 25 mm In the second stage of mechanical treatment is carried out in the process of mechanical dozirovki crushed Giovanni manually beef vypressovyvanii through the perforated surface with a hole size of 2-3 mm with getting stuff meat mass with a lower content of the mass fraction of connective and adipose tissue than their content in Giovanni manually beef and with the release of the connective tissue with the remnants of meat pulp and adipose tissue. Received connective tissue with the remnants of meat pulp and adipose tissue is crushed. Then mechanically processed stuff is remesiana with getting cold beef with the content of the mass fraction of connective and fatty tissue, 18% and with improved structural and mechanical properties.

This meat ground beef fry until soft, add chopped onions, fresh peeled and roasted for 15 minutes, then add drinking water, prepared blanched rice, salt cookbook: food, red pepper and white ground. Components and stew until ready. Finish stuffing shredded on top with a hole diameter of the output lattice 3-5 mm, stirred and cooled to a temperature of 48oC. this is followed by forming pancakes by dispensing on the edge of the toasted side of the pancake sheet filling mass (33,03,0) g followed by driving in the form of a rectangular flat cake.

Pancakes contain the components in the following ratio (before freezing), wt. including one serving of two pancakes:
The wheat flour - 70,0
Pasteurized cow milk - 104,8
Eggs chicken or the egg - 13,1
Sugar - 0,12
Salt - 0,9
and on one portion of filling:
Beef Giovanna content mass fraction of connective and fatty tissue, 18% - 60.0 sec
Blanched rice - 14,0
Onion peeled fresh - 15,0
Salt - 1,6
Pepper, white pepper - 0,2
Pepper Krasnya one portion includes two pancakes. Packaging produce films of polymeric materials, Packed servings spread out on baking sheets and freeze in freezer with a temperature of minus 18oWith with forced air circulation for 3.0 hours, while the freezing is carried out before the temperature in the thickness of pancake minus 19oC.

Obtained according to the invention pancakes have a softer, more succulent stuffing with a pronounced taste of meat.


Claims

1. Method for the production of pancakes with meat and rice, characterized by the fact that it involves cooking pancake sheets, cooking stuffing beef Giovanni manually with the content of the mass fraction of connective and adipose tissues to 20% in two stages, the first of which giovanny manually shredded beef on top with a hole diameter of the output grating 16 to 25 mm, and the second stage of mechanical treatment is carried out in the process of mechanical dozirovki crushed Giovanni manually beef vypressovyvanii through the perforated surface hole size 2-3 mm stuffing meat mass with a lower content of the mass fraction of connective and adipose tissues, than their content in Giovanni brocollini, then mechanically processed meat stuffing mass and crushed connective tissue with the remnants of meat pulp and adipose tissue are combined by mixing with getting cold beef with the content of the mass fraction of connective and adipose tissues to 20%, which fry until soft, then add chopped onions, fresh peeled and fry for 10 to 15 minutes, then add drinking water, prepared blanched rice, salt cookbook: food, red pepper powder, black pepper or white ground and stew until tender, and beef giovanny content mass fraction of connective and fatty tissue, not more than 20%, blanched rice and onion fresh purified using the ratio of the average mass, respectively, 1: (0,15-0,29): (0,2-0,3), then finish stuffing shredded on top with a hole diameter of the output grid is not more than 5 mm, stirred and cooled to a temperature not exceeding 50oWith, and then spend the formation of pancakes, portioned packing and freezing.

2. The method according to p. 1, characterized in that in the preparation of rice blanshirovonnogo cereal rice washed in warm running water, then put in to the washed under running water, cooled to 15-20oC and maintained to allow water to run off.

3. The method according to p. 1, characterized in that for the preparation of pancake sheets use wheat flour, pasteurized cow milk, eggs chicken or the egg, sugar and salt cookbook: the food and the preparation of the dough for pancakes in half prescription number of milk cow pasteurised add eggs or blend with dissolved salt sodium food, sugar and stir to dissolve sugar, then bring the sifted wheat flour, the remaining amount of milk cow pasteurised and stirred to obtain a homogeneous mass, which filter and use with a temperature not exceeding 20oWith pancake leaves baked weight of the sheet (50,02,0) g at 160-170oWith toasting one side.

4. The method according to any of paragraphs. 1-3, characterized in that the forming rolls is carried out by dosing on the edge of the toasted side of the pancake sheet filling mass (33,03,0) g followed by driving in the form of a rectangular flat cake.

5. The method according to any of paragraphs. 1-4, otlob according to any one of paragraphs. 1-5, characterized in that the one portion includes two pancakes.

7. The method according to any of paragraphs. 1-6, characterized in that the packaging servings of pancakes produce films of polymeric materials, then Packed servings of pancakes spread out on baking sheets and freeze in freezer with a temperature of minus 30oAnd the velocity of the air in the chamber from 4.0 to 6.0 m/C for no more than 2 hours or when the chamber temperature is minus 18oWith with forced air circulation within (3,00,5) h, while the freezing is carried out before the temperature in the thickness of pancake from minus 17 to minus 19oC.

8. Pancakes with meat and rice, characterized by the fact that they are obtained by the process according to any one of paragraphs. 1-7.

9. Pancakes on p. 8, characterized in that they contain components in the following ratio to freezing, wt. including one serving of pancake sheet:
The wheat flour is 69.5 - 70,5
Pasteurized cow milk - 104,3 - to 105.3
Eggs chicken or the egg - 12,6 - 13,6
Sugar - 0,7 - 1,7
Salt - 0.4 and 1.4
and on one portion of filling:
Beef Giovanna content mass fraction of connective and fatty tissue, not more than 20% 58,0 - 62,0
Figure blaenau or white ground - 0,2
Red pepper powder - 16,0 - 17,0

 

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FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves kneading dough from top-grade or fist-grade wheat flour, compressed yeast, edible salt and water; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing flax-seed flour in an amount of 25% by weight of top-grade or first-grade wheat flour, dry gluten in an amount of 6.7-10.0% by weight of top-grade or first-grade wheat flour, and ascorbic acid in an amount of 0.005-0.009% by weight of top-grade or first grade wheat flour. Flax-seed flour and dry gluten are preliminarily mixed with top-grade or first-grade wheat flour. Ascorbic acid is introduced in the form of solution.

EFFECT: improved organoleptical and physicochemical properties of bread, wider range of prophylactic bakery products, increased nutritive and biological value and increased biological effectiveness of products.

2 tbl, 3 ex

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