RU2243704C2 - Method for preparing of meat pockets - Google Patents

Abstract

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

Description

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

For example, there is a known method of preparing “Siberian Dumplings”, which involves the preparation of dough, including flour, eggs, salt and water, the preparation of minced meat, including beef, lean and lean pork, onion, salt and black pepper, followed by molding of the finished product by forming bundles from dough, cutting it into pieces, and then rolling them into circles, on one of the halves of which they put the forcemeat, wrapping it in the form of a crescent moon and pinching the edges. [I.I. Kulikova. Journey to the world of test. - St. Petersburg: “Crystal”, 1997. - 576 p.]

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

Closest to the claimed method is the preparation of ravioli, which involves preparing dough from flour, eggs, salt and water at a ratio of 10: 1: 0.5: 3, making minced meat, including beef, pork, onions, black pepper, salt at a ratio of 10 : 10: 1,5: 1,2: 1 with the subsequent molding of the finished product by forming a continuous tube from the dough, feeding the stuffing inside it and feeding the “stuffed tube” to the apparatus, which has a drum with curly cuts. [Production of semi-finished meat products and quick-frozen dishes / I.A. Rogov, A.G. Zabashta, P.M. Ibragimov, L.K. Zabashta - M .: Kolos, 1997. - 336 p.]

The above method of preparing dumplings somewhat reduces the complexity of the process, but also has a number of significant drawbacks, such as a high percentage of digestibility of the finished product, low nutritional and biological value, which affects the quality indicators, a significant amount of waste, and the complexity of manufacturing.

The problem solved by the invention is the development of a method for the preparation of ravioli, which allows to obtain a product with low digestibility, to increase the yield of the finished product by reducing waste, improve quality due to the balanced chemical composition of minced meat, and also to simplify the production process.

This goal is achieved due to the fact that in the method of preparing dumplings, involving the preparation of dough from flour, eggs, salt and liquid, the preparation of minced meat, including beef, pork, onions, salt and pepper, with the subsequent formation of the finished product and freezing it, in the composition the test is additionally introduced lecithin in the following ratio of components, wt.%:

flour 56.2-57

eggs 2.7-3.6

lecithin 1.1-1.55

fluid 37.3-38

salt 1.2-1.35,

when cooking minced meat, dry protein, carrots, garlic, pectin, lecithin, β-carotene, lycopene and black pepper in the form of a CO ₂ extract are additionally introduced into it 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

CO ₂ black pepper extract 0.065-0.1

salt 2.4-2.6,

then they complete the finished product by forming dense meat balls, repeatedly immersing them in batter and freezing after each immersion.

In this case, the maximum technical result can be achieved by using meat broth as liquid, as meat components of category II beef and fat or bold pork, meat balls d = 25-30 mm, immersing them in batter and freezing in a freezer at a temperature minus 35-40 ° C for 15-20 minutes, and this procedure should be carried out at least 3 times.

The use of various ingredients in the preparation of minced meat, in particular dry animal protein and vegetable raw materials, makes it possible to obtain a product with a balanced chemical composition for amino acid and fatty acid compositions, which improves the quality indicators of the finished product.

It was experimentally proven that when freezing products obtained by immersing meat balls d = 25-30 mm in a vat with batter, in a freezer at a temperature of minus 35-40 ° C for 15-20 minutes, this immersion procedure and balls should be frozen at least 3 times, the weldability of the finished product is reduced by 32%, the yield is increased by 22% with high quality indicators.

Examples of specific performance.

Example 1

To prepare a control batch of the proposed dumplings, the components are placed in a cutter in the following ratio, wt.%: Beef grade II - 40%, pork fat or bold - 37%, dry protein - 5.3%, carrots - 4.2%, garlic - 1.87%, onions - 6.3%, pectin - 1.5%, lecithin - 1.2%, β-carotene - 0.025%, lycopene - 0.025%, CO ₂ black pepper extract - 0.08%, salt - 2.5%. Then minced meat from this cutter enters the apparatus for forming round balls by the volumetric method. From this apparatus, dense meat balls d = 25-30 mm are conveyed via a conveyor to a vat (container) with batter, which is prepared in a mixer, where the components are, wt.%: Flour - 56.5%, egg - 3.3 %, meat broth - 37.7%, lecithin - 1.2%, salt - 1.3%. From the tub, the meat balls in the dough are conveyed by a conveyor to the freezing machine, where they are frozen at a temperature of minus 37 ° C for 18 minutes. This procedure of immersion and freezing of meat balls in a batter is repeated 3 times.

After that, the finished product is subjected to cooking to determine the percentage of digestibility, as well as physico-chemical parameters, which are shown in the table.

Example 2

It is carried out, as example 1, except that the ingredients are introduced into the test composition in the following ratio, wt.%:

flour 56.2

eggs 3.6

lecithin 1.55

fluid 37.3

salt 1.35,

the ingredients are introduced into the stuffing 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

Black pepper CO ₂ extract 0,065

salt 2.4.

Example 3

It is carried out, as example 1, except that the ingredients are introduced into the test composition in the following ratio, wt.%:

flour 57

eggs 2.7

lecithin 1.1

fluid 38

salt 1,2

the ingredients are introduced into the stuffing 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

Black pepper CO ₂ extract 0,1

salt 2.6.

Example 4

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

Example 5

It is carried out, as in example 1, except that the freezing procedure was carried out at a temperature of minus 40 ° C for 20 minutes.

Example 6

It is carried out, as well as example 1, except that premium beef and lean pork are used.

Table. N example p / p Digestibility,% Exit, % Calorie content, kJ physical and chemical indicators Fat g per 100 g of product Proteins g per 100 g of product Carbohydrate g per 100 g of product Vitamins Carotenoids, mg. E mg B ₁ mg Example 1 6 112 817.2 eleven 10 fifteen 0.6 0.18 0.5 Example 2 8 110 825.5 10.8 9.82 16,2 0.35 0.15 0.35 Example 3 8 110 825.5 10.8 9.82 16,2 0.4 0.16 0.6 Example 4 14 95 817.2 eleven 10 fifteen 0.6 0.18 0.5 Example 5 12 98 817.2 eleven 10 fifteen 0.6 0.18 0.45 Example 6 7 112 743.31 10 9.1 13.65 0.6 0.18 0.5 Prototype 38 90 745.93 nine 9,4 15.9 0.05 0.01 -

Analysis of the data presented in the table shows that the variation of the ingredients included in the test and minced meat affects the physico-chemical parameters, namely the content of fats, proteins, carbohydrates, vitamins, carotenoids and calorie content, but does not affect the digestibility and yield finished product, so we get a product with a balanced chemical composition of amino acid and fatty acid compositions, which significantly improves the quality characteristics.

Lowering the freezing temperature and lowering the procedure for immersing meat balls in the dough and freezing them increases the percentage of digestibility and reduces the yield of the finished product, while maintaining the same physical and chemical parameters.

An increase in the freezing temperature above those indicated in the claims also leads to an increase in the percentage of cookability due to the appearance of cracks on the surface of the dough shell.

Claims (5)

1. A method of preparing dumplings, involving the preparation of dough from flour, eggs, salt and liquid, the preparation of minced meat, including beef, pork, onions, salt and pepper, followed by the formation of the finished product and freezing, characterized in that the composition of the test is additionally introduced lecithin in the following ratio of components, wt.%: Flour 56.2 ÷ 57 Eggs 2.7 ÷ 3.6 Lecithin 1.1 ÷ 1.55 Liquid 37.3 ÷ 38 Salt 1.2 ÷ 1.35, when cooking minced meat, dry protein, carrots, garlic, pectin, lecithin, β-carotene, lycopene and black pepper in the form of a CO ₂ extract are additionally introduced into it in the following ratio, wt.%: Beef 39 ÷ 41 Pork 36 ÷ 39 Dry protein 5.1 ÷ 5.4 Carrot 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 СО ₂ - Black pepper extract 0,065 ÷ 0,1 Salt 2.4 ÷ 2.6 then they complete the finished product by forming dense meat balls, repeatedly immersing them in batter and freezing after each immersion. 2. The method according to claim 1, characterized in that the meat broth is used as the liquid. 3. The method according to claim 1, characterized in that they use category II beef and fatty and bold pork. 4. The method according to claim 1, characterized in that the diameter of the meat balls is d = 25-30 mm, and the procedure for immersing them in batter and freezing is carried out at least 3 times. 5. The method according to claim 1, characterized in that the freezing is carried out in a freezer at a temperature of minus 35 ÷ 40 ° C for 15-20 minutes