METHOD OF PREPARING PRODUCTS MADE OF DOUGH HAVING A FILLING OF BYPRODUCTS

Abstract

Kneading the yeast fermented dough in the sourdough way: the flour is poured into warm water, in which sugar, salt, yeast are diluted, the dough is matured for 20 minutes, the dough is received semi-fluid, the dough is cut on the surface with greased vegetable oil; the stuffing is prepared from offal of farm animals or poultry, with the addition in stuffing ingredients onions in an amount of 10-20% of weight of the stuffing, salts, pepper to taste and further cooking steps are carried out. The method allows to prepare products with the optimal technological characteristics having high nutritional value and organoleptic properties of softness, juiciness, creamy taste.

Claims

1. The method for manufacturing dough products with a stuffing, comprising: kneading yeast fermented dough while producing a precipitation of wheat flour in warm water in which sugar, salt, and yeast are diluted; holding the dough for 20 minutes while obtaining semi-fluid dough; cutting the semi-fluid dough on the surface with greased vegetable oil in the form of small flat cakes weighing 20-40 grams; making a stuffing that includes an offal of the farming animals or poultry that are boiled in water for 2 hours; adding spices to water in a proportion of one liter of water to: black pepper peas of 1 gram; crumbled onions 15 grams; garlic 5 grams; boiling the stuffing and passing the stuffing through a meat grinder until the stuffing is minced; slightly stewing the minced stuffing in vegetable oil for 10 min.-20 min, at the end of stewing the crumbled onions added thereto which are passed through a meat grinder in an amount of 10%-20% by weight of the stuffing; mixing components of the stuffing with salt and pepper; molding the finished products in the form of a ball with a diameter of 3 to 6 cm; frying the products in the form of balls with the stuffing in a deep-fried at a temperature 170-190 C.; at the same time, fat components for frying consist of the animal fat of the highest grade selected from pork fat, beef fat, mutton fat and vegetable oils in an amount of 40% of the total amount of fat components, or mixing vegetable oils and melted butter in a proportion of 3:1, adding citric acid to fat components for frying at a rate of 2-3 grams per 100-150 grams of fat for preventing oxidative processes of fat changes in the frying process in deep fry and for hurling back of a smell when using animal fats and obtaining a crispy crust while maintaining the softness of the dough part of the products, allowing an increase a period of storage of the finished product without loss of tastes.

2. The method on claim 1, differing in that as offal of farm animals use beef, pork and lamb lungs, a liver, kidneys, heart.

3. The method on claim 1, differing in that as offal of poultry use chicken and goose stomachs, a liver, heart.

Description

THE IMPLEMENTATION OF THE INVENTION

[0029] The method is carried out as follows:

[0030] Preparation of yeast dough is carried out in the sourdough way, all raw materials are kneaded at once. In water heated to 35 C., sugar, yeast, salt are diluted, all mixed until dissolved, add wheat flour of the highest grade, knead the dough until it falls behind the walls of the bowl, made using such leaven for 20 minutes. The consistency of the yeast dough should be medium or thick consistency, which is determined by the ratio of flour and water given in the table.1.

TABLE-US-00001 TABLE 1 Consistence of the test Ratio of components of the test middle flour:water 1:0.4-0.5 dense flour:water .sup.2.5-3:1

[0031] Under the influence of flour enzymes and a complex of enzymes of yeast and sugar, sugar added during mixing is broken down to form simple sugars: glucose and fructose, which are then fermented to form ethyl alcohol and carbon dioxide, which makes it possible to obtain a dough with a porous structure when frying with the following composition, by weight., %:

TABLE-US-00002 wheat flour of the premium of 50% yeast baking of 10% sugar of 8% salt of 2% water of 30%

[0032] The received dough is handled into small pieces weighing 20-40 grams, roll out the workpiece on the surface, greased with vegetable oil in the form of small flat cakes.

[0033] The mixture for the stuffing and the process of preparing the stuffing for the products is carried out in two stages. Preliminary processing of an offal and requirements for the quality of processed an offal are described in the book: L. M. Rein, E. V. Gritsay Technology of an offal of endocrine-farm and special raw materials, Ed. Moscow Light and food industry, 1982.

[0034] At the first stage an offal of farm animals (beef, pork, mutton), with the following composition, by weight., %: lungs 30%, liver 30%, kidneys 10%, heart 30%, boil in water for 2 hours, at the same time spices are added to water, at the rate on 1 liter of water: pepper peas 5 grams, crumbled onions 40 grams, garlic 5 grams. The boiled components of a stuffing are passed through the meat grinder.

[0035] At the second stage, the received forcemeat is slightly stewed with the addition of vegetable oil for 10-20 minutes, at the end of suppression add onions which are passed through a meat grinder in a ratio, by weight. %: 10%-20% by weight of the stuffing, add salt, pepper to taste. The received forcemeat is removed with a special grid for the purpose of removal of excessive vegetable oil.

[0036] On the rolled flat cakes in the middle, the stuffing is placed and form a product in the form of balls with a diameter of 3 to 6 cm, the finished products are fried in deep fat.

[0037] Deep frying is super fast: from a few seconds to a minute, a maximum of two. Products are simply immersed in hot fat and instantly cooked into it, covered with a delicate, beautiful and smooth equal golden crust.

[0038] So mostly fried dough productspuff pastry mince pies, doughnuts, twigletsires, food potatoes for side dishes, some vegetables that they scrunched the fish in batter and pastry, fruits in pastry (apples).

[0039] Finished products are lowered and removed with a special grid. When removing the finished product is dried from excess oil, and the spherical shape of the product gives the product a equally roasted crust.

[0040] As fat components in deep frying use animal fats of the highest grade, which add vegetable oils, increasing the amount of fat make the product more crumbly and tasty, which do not stale for a long time. Fat components are taken in the ratio of weight, %: 30% pork fat, 30% beef fat, 40% vegetable oil.

[0041] The mixture of fat components for frying is also added citric acid at the rate of 2-3 grams per 100-150 grams of fat, which helps to beat off the smell when using animal fat and establishing a crisp while maintaining the softness for pastry part of the product, which allows to increase a period of storage of a finished product without loss of tastes.

[0042] Deep-fried conveniently and quickly with a large production line, can be used in public fast food outlets.

[0043] The prepared products according to the described technological process are realized in a hot form in catering establishments, have a juicy fragrant filling, a shell from a soft yeast dough with a crispy crust and have an unusual taste, have a low caloric content.

[0044] When used as fat components for deep-frying a mixture of vegetable oils and melted butter in a proportion 3:1, a feature of finished products is enrichment by their pleasant, creamy taste. 1 point of formula of invention.

[0045] As the result of implementation of the invention the product is obtained, possessing such positive characteristics as the presence of valuable nutrients in the recipe of the stuffing and the method of preparation, organoleptic characteristics: juiciness, softness, low calorific value taking into account their preservation during all stages of preparation, including the prevention of oxidizing processes during frying in deep fat by adding citric acid. Preparation of the product is carried out with optimal technological characteristics: production time, simplicity of technological operations, accessibility of raw materials used, affordability of raw materials for stuffing.

[0046] The method of implementation of the invention is illustrated by the following examples:

[0047] Example 1. Prepare the yeast dough and stuffing according to the described method of implementation of the invention. The formation of the finished product is carried out on automatic continuous machines, with mechanical cutting the dough is fed simultaneously with the filling. In this case, the dough sleeve with filling passes through the sealing diaphragm, automatically pinching the sleeve in 2 places with simultaneous separation of the molded and sealed product. Finished products are obtained spherical shape. Mechanical production of products with filling can significantly increase productivity and improve the quality of processing of products, which contributes to the efficiency of productivity in public fast food outlets.

[0048] Example 2. Preparation of dough and stuffing and the formation of finished products, deep-frying for example 1, characterized in that the stuffing consists of offal of poultry: chicken, goose with the following composition, by weight. %: stomach 40%, liver 30%, heart 30%.

[0049] Example 3. Preparation of the dough and stuffing and the formation of finished products for deep-frying for example 1, characterized in that the composition of the fat components in deep-frying includes lamb fat of the highest grade, taking into account the addition of vegetable oil in the ratio of mass., %: 40% of the total weight of fat components.

[0050] The addition of lamb fat of the highest grade enriches the finished product with biologically valuable nutrients: saturated and unsaturated fatty acids such as stearic acid, palmitic, myristic, capric, oil, lauric; mineral compounds: sodium, magnesium, copper, zinc, selenium; vitamins A,B1,E; and lamb fat is enriched with natural lanolin.

[0051] Example 4. Preparation of dough and stuffing, the formation of finished products. The finished products are frozen at the food plant and placed in sealed food boxes of 6-10 pieces (in one box each product of the same weight) before delivery to the point of catering with a period of storage up to 24 hours.

[0052] Before deep-frying frozen products are subjected to defrosting (defrosting) in a slow way.

[0053] Cooking by deep-frying is carried out for example 1.

[0054] The presence of biologically valuable nutrients offal of farm animals is presented in the book: the Chemical composition of Russian food Ed. Delhi print, Moscow, 2002; in the book: L. M. rein, E. V. Gritsay Technology of an offal of endocrine-enzyme and special raw materials, Ed. Moscow Light and food industry, 1982

[0055] The invention makes it possible to obtain a functional product having a high nutritional value, organoleptic characteristics, satisfies the criterion of novelty, since in determining the level of technology no method is found that has inherent characters identical (that is, coinciding in the function performed by them and the form of performing these characters) to all the characters listed in the formula of the invention, including the characteristics of the purpose.

[0056] The method of preparation of dough products with stuffing involves an inventive step, since it is not identified technical solutions, having the characters coincide with the distinctive characters of the present invention, and is not installed fame of influence of distinctive characters on the specified technical result.

[0057] The claimed technical solution can be implemented in industrial food production, in public catering. This corresponds to the criterion of industrial applicability to the invention.

SOURCES

[0058] 1. Chemical composition of Russian food products Ed. Delhi print, Moscow, 2002

[0059] 2. L. M. Rein, E. V. Gritsay Technology of by-products of endocrine-enzyme and special raw materials, Ed. Moscow Light and food industry, 1982

[0060] 3. Patent RU 2280365 C2, May 12, 2004.

[0061] 4. Patent RU 2578343 C1, Jan. 20, 2015.

[0062] 5. Patent RU 2251271 C1, Oct. 6, 2003.

[0063] 6. Patent RU 2093988 C1, Mar. 17, 1997.