Pancakes with offal "klinskoe" and the method of production of pancakes with offal "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 offal is that it provides for the preparation of pancake sheets, cooking stuffing from meat trimmings beef and/or pork, boiled tripe and lung, beef meat heads. These components are taken in the following ratio by weight, respectively 1:(0,5-0,7):(0,4-0,6):(1,2-1,5). When filling cuts of meat beef and/or pork and beef meat heads milled on the top with a hole diameter of the output grid is not more than 5 mm, fry until soft, then add chopped onions, fresh peeled and fry for 10-15 minutes Then add chopped on the top with a hole diameter of the output grid is not more than 5 mm boiled tripe and easy, as well as salt cookbook: food, black pepper or white pepper and components are mixed, and then finished filling cooled to a temperature not exceeding 50oC. Conduct forming pancakes, portioned packing and freezing. The described method are pancakes with offal "Klinskoe", which are the second is oduct, is to simplify the process by increasing its efficiency and technology with simultaneous optimal selection of components for the production of pancakes and enhance their quality of food and biological value, as well as improve the organoleptic characteristics of the finished product, expanding the range of products and increase consumer demand. 2 C. and 10 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 "Examination 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 in terms of both the product and the method of its production, is the simplification of the manufacturing process of the pancakes while improving the quality of the produced product, it Pisciotta products and increase consumer demand.

The task in terms of production method pancakes with offal is solved due to the fact that the method involves the preparation of pancake sheets, cooking stuffing from meat trimmings beef and/or pork, boiled tripe and lung, beef meat heads, and these components are taken in the following ratio by weight, respectively 1:(0,5-0,7): (0,4-0,6):(1,2-1,5), when the filling cuts of meat beef and/or pork and beef meat heads milled on the top with a hole diameter of the output grid is not more than 5 mm, fry until soft, then add chopped onions, fresh peeled and fry for 10-15 minutes, then add chopped on the top with a hole diameter of the output grid is not more than 5 mm boiled tripe and easy, as well as salt cookbook: food, black pepper or white ground and the components are mixed, and then finished filling cooled to a temperature not exceeding 50oWith, and then spend the formation of pancakes, portioned packing and freezing.

The scar to make the filling can cook in closed or open boilers, respectively, for 2.5-3.0 hours and during 4,0 - 5,0 h, while when cooking boilers in closed fluid with a length of up to 150.0% of the mass of raw material, moreover, as the liquid for cooking can use water, or broth, or a weak solution of acetic or ascorbic acid, in the liquid for cooking, add spices and/or herbs. Recommended fluid for boiling tripe, at least once to replace.

Easy to prepare the stuffing can be cooked in a closed or open boilers respectively within 2.0 to 3.0 h and during 3,0-4,0 h, while when cooking boilers in closed liquid for cooking it is advisable to add to the number 45,0-50,0% by weight of the raw material, and when cooked in the outdoor boilers - up to 150.0% of the mass of raw material, and as the liquid for cooking easy it is preferable to use water. Easy after cooking can be massaged in brine or subjected to rubbing with a vacuum to improve consistency.

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 you top grade, the remaining amount of pasteurized cow's milk and stir until a homogeneous mass, which it is advisable to drain and use with a temperature not exceeding 20oWith pancake leaves should bake plate weight (50,02,0) g at a 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 should preferably be portions mass (166,06,0), amount per serving it is advisable to include two pancake.

Packaging servings of pancakes recommended 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, thus freezing Celes the way to get pancakes with offal "Klinskoe", which is the second object of the invention.

Pancakes can contain components in the following ratio to freezing, wt. parts per serving pancake sheets: straight white 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 - 0,4-1,4 and one serving of toppings: Meat scraps of beef and/or pork - 34,7-35,7 Tripe boiled - 21,1-22,1 Easy boiled - 17,8-18,8
Beef meat heads 46,9-47,9
Onions, fresh peeled - for 18.3 to 19.3
Salt - 0,6-1,6
Pepper black or white ground - 0,1
The technical result in the production method, and the obtained product is to simplify the process by increasing its efficiency and technology with simultaneous optimal selection of components for the production of pancakes and enhance their quality of food and biological value, as well as improve the organoleptic characteristics of the finished product, expanding the range of products and increase consumer demand.

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire objectivesat 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 - 170oWith toasting one side.

The filling is prepared from meat trimmings beef, boiled tripe and lung, beef meat heads, onion peeled fresh and salt, cook food, ground black pepper.

The scar to make the filling, cook in closed boilers for 3.0 hours, while use for cooking broth with spices and herbs, which when cooked add in the number of 50.0% by weight of raw materials. The broth for cooking M when cooking in open cauldrons liquid for cooking - water is added in the amount of 150.0%. After cooking easy to improve consistency massaged in brine.

Cuts of meat beef meat and beef heads milled on the top with a hole diameter of the output lattice 3-5 mm, fry until soft, then add chopped onions, fresh peeled and roasted for 14 minutes Then add chopped on the top with a hole diameter of the output lattice 3-5 mm boiled tripe and easy, as well as salt cookbook: food, ground black pepper. These components are mixed, and then finished filling 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. parts per serving of two pancakes:
The wheat flour - 70,0
Pasteurized cow milk - 104,8
Chicken eggs - 13,1
Sugar - 0,12
Salt - 0,9
and on one portion of filling:
Meat scraps beef - 35,2
Tripe boiled - 21,6
Easy boiled the TS ground black - 0,1
Packaging pancakes produce portions mass (166,06,0) g, and part of one serving include two pancake. Packaging produce films of polymeric materials, Packed servings spread out on baking sheets and freeze in freezer 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.

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 (50,0

The scar to make the filling, cook in open cauldrons within 4,0 h, for cooking, use a weak solution of acetic acid with the addition of herbs and spices, which when cooked add in the amount of 150.0% of the mass of raw material. A weak solution of acetic acid for cooking scar once replaced.

Easy to make the filling, cook in closed boilers for 3.0 hours, while when cooking in open cauldrons liquid for boiling - water type in the number 150,0%. After cooking easy to improve consistency are massaging with vacuum.

Cuts of meat beef and pork and beef meat heads milled on the top with a hole diameter of the output lattice 3-5 mm, fry until soft, then add chopped onions, fresh peeled and fry for 15 minutes Then add chopped on the top with a hole diameter of the output grating 3 to 5 mm boiled tripe and easy, as well as salt cookbook: food, pepper, white pepper. These components are mixed, and then finished filling cooled to a temperature of 483,0) g followed by driving in the form of a rectangular flat cake.

Pancakes contain the components in the following ratio (before freezing), wt. parts per serving of two pancakes:
The wheat flour - 70,0
Pasteurized cow milk - 104,8
Melange - 13,1
Sugar - 0,12
Salt - 0,9
and on one portion of filling:
Meat scraps of beef and pork - 35,2
Tripe boiled - 21,6
Easy boiled - 18,3
Beef meat heads 47,4
Onion peeled fresh - 18,8
Salt - 1,1
Pepper, white pepper - 0,1
Packaging pancakes produce portions mass (166,06,0) g, and part of one serving include two pancake. 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.


Claims

1. Method for the production of pancakes stuffed with offal, characterized in that it provides for the preparation of wajih goals moreover, these components are taken in the following ratio by weight, respectively 1: (0,5-0,7): (0,4-0,6): (1,2-1,5), when the filling cuts of meat beef and/or pork and beef meat heads milled on the top with a hole diameter of the output grid is not more than 5 mm, fry until soft, then add chopped onions, fresh peeled and fry for 10-15 minutes, then add chopped on the top with a hole diameter of the output grid is not more than 5 mm boiled tripe and easy, as well as salt cookbook: food, black pepper or white pepper and components are mixed, and then finished filling 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 the scar to make the filling, cook in closed or open boilers, respectively, for 2.5-3.0 hours and during 4,0-5,0 h, while when cooking boilers in closed fluid for boiling add in the number 45,0-50,0% by weight of the raw material, and when cooked in the outdoor boilers - up to 150.0% of the mass of raw material, and as the liquid for cooking use water, or broth, or a weak solution of acetic or ascorbic acid, is here for the cooking of tripe, at least once a substitute.

4. The method according to p. 1, characterized in that easy to make the filling, cook in closed or open boilers respectively within 2.0 to 3.0 h and during 3,0-4,0 h, while when cooking boilers in closed fluid for boiling add in the number 45,0-50,0% by weight of the raw material, and when cooked in the outdoor boilers - up to 150.0% of the mass of raw material, and as the liquid for cooking light use water.

5. The method according to p. 4, characterized in that easy after cooking massaged in brine or are massaging with vacuum to improve consistency.

6. 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 mix to SIP pancake leaves baked weight of the sheet (50,02,0) g at a temperature of 160,0-170,0oWith toasting one side.

7. The method according to any of paragraphs. 1-6, 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.

8. The method according to any of paragraphs. 1-7, characterized in that the packaging pancakes produce portions mass (166,06,0) ,

9. The method according to any of paragraphs. 1-8, characterized in that the composition of one serving include two pancake.

10. The method according to any of paragraphs. 1-9, 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 30,0oAnd 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 to minus 17,0 19,0oC.

11. Pancakes with offal, characterized in that they received the m ratio before 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:
Meat scraps of beef and/or pork - 34,7-35,7
Tripe boiled - 21,1-22,1
Easy boiled - 17,8-18,8
Beef meat heads 46,9-47,9
Onions, fresh peeled - for 18.3 to 19.3
Salt - 0,6-1,6
Black pepper or white pepper - 0,1

 

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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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