Method for preparing of meat pockets

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

SUBSTANCE: method involves preparing dough from flour, eggs, salt and liquid; preparing farce including beef meat, pork meat, onion, salt and pepper; forming and freezing ready product. Lecithin is additionally introduced into dough in predetermined amount with respect to other components. While preparing farce, dry protein, carrot, garlic, pectin, lecithin, beta-carotene, lycopine and black pepper in the form of CO2-extract are introduced into farce mixture. Components are used in predetermined ratio. Method further involves preparing ready product by forming of dense meat balls; providing repeated dipping of meat balls into liquid dough and freezing after each dipping procedure.

EFFECT: low cooking property and increased yield of ready product owing to reduced amount of wastes, improved quality of product owing to balanced chemical composition of farce, and simplified production process.

5 cl, 1 tbl, 6 ex

 

The invention relates to food industry, in particular meat, and can be used for cooking dumplings.

Known, for example, the method of cooking “Siberian Dumplings,” which includes the preparation of dough comprising flour, eggs, salt and water, cooking meat, including beef, lean and fat pork, onion, salt and black pepper, followed by molding of the finished product by forming bundles of dough, cutting it into pieces, followed by rolling them in circles, on one of the halves of which put stuffing, wrapping it in the form of a Crescent and pinching the edges. [OIV. Journey into the world of the test. - SPb.: “Crystal”, 1997. - 576 S.]

The disadvantage of this method is its complexity and poor nutritional and biological value.

Closest to the claimed is a method of cooking dumplings, providing for the preparation of the dough from flour, eggs, salt and water at a ratio of 10:1:0,5:3, preparation of meat, including beef, pork, onion, black pepper, salt at a ratio of 10:10:1,5:1 and 2:1 with the subsequent forming of the finished product by forming a continuous tube of dough, minced meat inside her and feed “stuffed tube” on the machine that has the drum with scalloped cutouts. [Production of meat products and bistros orogenic dishes /Iaakov, Agiesta, Remissionem, Lquest - M.: Kolos, 1997. - 336 S.]

The above method of preparation of meat reduces the complexity of the process, but it has some significant drawbacks, such as high percentage of razvivaemosti finished product, poor nutritional and biological value, which is reflected in the quality of data, a significant amount of waste, as well as the complexity of manufacturing.

The problem solved by the invention is to develop a way of making dumplings, which allows to obtain a product with low razvarivaemost, to increase yield by reducing waste, improve quality at the expense of the balance of the chemical composition of meat, as well as to simplify the manufacturing process.

This goal is achieved due to the fact that the way of cooking dumplings, providing for the preparation of the dough from flour, eggs, salt and fluid, cooking meat, including beef, pork, onion, salt and pepper, with the subsequent formation of the finished product and its freezing the dough impose additional lecithin in the following ratio, wt.%:

flour 56,2-57

eggs 2.7-3.6V

lecithin 1,1-1,55

liquid 37,3-38

salt 1,2-1,35,

mince it impose additional dry protein, carrots, garlic, pectin, lecithin, β-carotene, which copin and black pepper in the form of CO 2-extract in the following ratio, wt.%:

beef 39-41

pork 36-39

dry protein of 5.1 and 5.4

carrots 4,1-4,3

garlic of 1.55 to 1.9

bow 6,1-6,4

the pectin of 1.15 to 1.34

lecithin 1,1-1,3

β-carotene 0,0175-0,03

lycopene 0,0175-0,03

CO2-black pepper extract 0,065-a 0.1

salt of 2,4-2,6,

followed by the formation of the finished product by forming dense meat balls, multiple dipping them in the batter and freeze after every dive.

Maximum technical result can be achieved using a liquid broth, as the meat component of the beef category II and bold or bold pork, the diameter of meat balls d=25-30 mm, dip them in the batter and freeze in freezing apparatus at a temperature of minus 35-40°C for 15-20 min, and this procedure should be performed at least 3 times.

Using mince different ingredients, in particular dry animal protein and vegetable raw materials, allows to obtain a product with a balanced chemical composition, amino acid and iraqization composition that improves the quality of the performance of the finished product.

Experimentally it has been proved that when freezing products obtained by immersing masny the balls d=25-30 mm in a VAT of batter, in freezing apparatus at a temperature of minus 35-40°C for 15-20 min, and this procedure immersion and freezing balls should be at least 3 times, razvarivaemost the finished product is reduced by 32%, output increased by 22% with high quality.

Examples of specific performance.

Example 1.

To prepare the control of the party proposed dumplings in a bowl put the components in the following ratio, wt.%: beef II grade - 40%, pork fat, or bold - 37%, dry protein - 5.3%, carrot - by 4.2%, garlic - 1,87%, onion - by 6.3%, the pectin - 1.5%), lecithin - 1,2%, β-carotene - 0,025%, lycopene is 0.025%, CO2-black pepper extract to 0.08%, salt is 2.5%. Then the meat of this cutter is fed into the apparatus for forming round balls using the volumetric method. This apparatus dense meat balls d=25-30 mm by means of the conveyor in Chan (capacity) with the test liquid, which is prepared in the mixer where the components are, wt.%: flour - 56,5%, eggs - by 3.3%, broth - 37,7%, lecithin - 1,2%, salt is 1.3%. From Chan meat balls in a test using a conveyor to freezing apparatus, where it is freezing at minus 37°C for 18 minutes This process of immersion and freezing meat balls in a liquid test is repeated 3 times.

Then the finished product will overhaul cooking to determine the percentage of razvivaemosti, as well as physico-chemical parameters, which are reflected in the table.

Example 2.

Performed as example 1, except that in the composition of the test enter the ingredients in the following ratio, wt.%:

flour 56,2

eggs 3,6

lecithin 1,55

liquid 37,3

salt 1,35,

in the composition of meat enter the ingredients in the following ratio, wt.%:

beef 39

pork 39

dry protein 5,1

carrots 4,3

garlic 1,55

bow 6,1

pectin 1,15

lecithin 1,3

β-carotene 0,0175

lycopene 0,0175

CO2-black pepper extract 0,065

salt 2,4.

Example 3.

Performed as example 1, except that in the composition of the test enter the ingredients in the following ratio, wt.%:

flour 57

eggs 2,7

lecithin 1,1

the liquid 38

salt 1,2,

in the composition of meat enter the ingredients in the following ratio, wt.%:

beef 41

pork 36

dry protein 5,4

carrots 4,1

garlic 1,9

bow 6,4

pectin 1,34

lecithin 1,1

β-carotene 0,03

lycopene 0,03

CO2-black pepper extract 0,1

salt of 2.6.

Example 4.

Performed as example 1, except that the procedure of immersion and freezing was carried out 2 times at a temperature of minus 35°C for 15 minutes.

Example 5.

Performed as example 1, except that the freezing procedure was carried out at a temperature of minus 40°during the 20 minutes.

Example 6.

Performed as example 1, except that use premium beef and lean pork.

Table.
N example p/pRazvarivaemost, %Output %Calorific value, kJPhysico-chemical indicators
Fat g per 100 g of productProtein g per 100 g of productCarbohydrates g per 100 g of productVitaminsCarotenoids mg
E mg.B1, mg.
Example 16112817,21110150,60,180,5
Example 28110825,510,89,8216,20,350,150,35
Example 38110825,510,89,8216,20,40,160,6
Example 41495817,2111015 0,60,180,5
Example 51298817,21110150,60,180,45
Example 67112743,31109,113,650,60,180,5
The placeholder3890745,9399,415,90,050,01-

Analysis of the data presented in the table shows that the variation of the ingredients included in the composition of the dough and stuffing, affects the physical and chemical characteristics, namely, the content of fat, protein, carbohydrates, vitamins, carotenoids and kaloriynosti, but does not affect razvarivaemost and the output of finished products, thus we get a product with a balanced chemical composition, amino acid and iraqization compositions, which greatly improves the quality features.

Lowering the temperature of the freezing and reduction procedures immersion meat balls in the batter and freeze increases the percentage of razvivaemosti and reduces the output of the finished product, while maintaining the same physico-chemical parameters.

Increase the tempo of atory freezing above in the formula of the invention also leads to an increase in the percentage of razvivaemosti in connection with the appearance of cracks on the surface membrane of the test.

1. The way of cooking dumplings, providing for the preparation of the dough from flour, eggs, salt and fluid, cooking meat, including beef, pork, onion, salt and pepper, with the subsequent formation of the finished product and its freezing, characterized in that the composition of the test in addition enter the lecithin in the following ratio, wt.%:

Flour 56,2÷57

Eggs 2,7÷3,6

Lecithin 1,1÷1,55

Liquid 37,3÷38

Salt 1,2÷1,35,

mince it impose additional dry protein, carrots, garlic, pectin, lecithin, β-carotene, lycopene, and black pepper in the form of CO2-extract in the following ratio, wt.%:

Beef 39÷41

Pork 36÷39

Dry protein 5,1÷5,4

Carrots 4,1÷4,3

Garlic 1,55÷1,9

Bow 6,1÷6,4

Pectin 1,15÷1,34

Lecithin 1,1÷1,3

β-Carotene 0,0175÷0,03

Lycopene 0,0175÷0,03

CO2-Black pepper extract 0,065÷0,1

Salt 2,4÷2,6

followed by the formation of the finished product by forming dense meat balls, multiple dipping them in the batter and freeze after every dive.

2. The method according to claim 1, characterized in that a liquid COI is lsout broth.

3. The method according to claim 1, characterized in that use beef category II and bold, and bold pork.

4. The method according to claim 1, characterized in that the diameter of meat balls is d=25-30 mm, and the procedure of dipping them in the batter and freeze exercise at least 3 times.

5. The method according to claim 1, wherein the freezing is carried out in a freezing apparatus at a temperature of minus 35÷40°C for 15-20 minutes



 

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