Method for making rasstegai

Abstract

FIELD: food industry.SUBSTANCE: production of filled flour products. The method for making rasstegai (open pie) is characterized by the fact that yeast straight dough is kneaded from wheat flour, 4DS-3 flour mixture, white sugar, salt, pressed yeast, butter, eggs, and water. The balls are formed and rested for 5–6 minutes. After resting, the balls are shaped into wrappings 4–5 cm thick, and the meat filling is placed in the middle of the wrapping. To prepare the meat filling, minced pork or beef is salted and fried in a preheated frying pan with vegetable oil until almost done. Then finely chopped onions are added and fried until the onions turn golden brown, the finished minced meat is rubbed into a homogeneous fine-grained mass. Next, the wrapping is folded in half, the edges are connected and shaped into a half moon and placed on greased pastry sheets. The products are rested for 20–25 minutes, coated with melange and baked at a temperature of 230–240 °C for 8–10 min. Moreover, the original components are used in the following ratio, wt.%: wheat flour – 31.0; white sugar – 3.5; salt – 1.0; pressed yeast – 2.0; butter – 2.5; egg – 4.0; mixture 4DS-3 – 7.0; water – 15.0; for the filling: minced meat – 27.0; onions – 2.0; salt – 1.0; vegetable oil – 4.0.EFFECT: expanding the range of filled flour products and obtaining a finished product with increased nutritional and biological value.1 cl, 1 tbl, 3 ex

Description

[0001] The invention relates to the food industry, in particular it is used in the production of filled flour products.

[0002] The closest thing to the claimed invention is a pie with minced cheese and cabbage (Patent RU2521507C1 "Method for preparing a flour product with a pie-type filling"), which involves rolling out prepared yeast dough into a crust, spreading minced meat in the middle of the crust, forming the pie and baking.

[0003] To prepare the stuffing, grated Ossetian cheese or feta cheese is combined with fried cabbage, peeled and finely chopped sautéed onions, and mixed thoroughly. When serving, the pie is cut into 100-150 g portions and poured with melted butter. The product is prepared using the following ratio of ingredients, in parts by weight: - wheat flour - 350, - including for dusting - 15, - egg - 15, - salt - 4.5, - pressed yeast - 15, - whole milk or water - 200. Dough weight - 580 g.

[0004] Minced meat: - feta or Ossetian cheese - 155, - white cabbage - 373, - vegetable oil - 25, - weight of finished cabbage - 280, - onions - 130 / 65, - butter for greasing - 10, yield - 1000 g.

[0005] The disadvantage of this composition is that the product is not functional.

[0006] The objective of the invention is to increase the nutritional and biological value of the finished product, with optimal flour consumption to minimize costs, capable of satisfying the needs of those eating by achieving consistency of quality and reducing production time.

[0007] The cost of producing rasstegai was reduced by replacing 20% ​​of wheat flour with a dry flour mixture of grain, legumes and spicy-aromatic raw materials 4DS-3, which are contained in g per 100 g:

[0008] Buckwheat flour 33.6

[0009] Millet flour 25

[0010] Pea flour 14

[0011] Pearl barley flour 10

[0012] Whole-ground rye flour 10

[0013] Spelt flour 6

[0014] Edible table salt 1.2

[0015] Spices, allspice, ground 0.2

[0016] This mixture (Table 1) is cheaper than premium wheat flour, but in terms of nutritional and biological value for individual nutrients it is superior to wheat flour:

[0017]

[0018] The technical result consists in increasing the nutritional and biological value of the finished product, as well as expanding the range of filled flour products, and reducing material costs for the production of finished products.

[0019] This result is achieved by kneading yeast straight dough from wheat flour, 4DS-3 flour mixture, white sugar, salt, pressed yeast, butter, egg, water, forming balls and leaving to rise for 5-6 minutes, after rising, the balls are shaped into flat cakes 4-5 cm thick, meat filling is placed in the middle of the flat cake, while to prepare the meat filling, minced pork or beef is salted and fried in a preheated frying pan with vegetable oil, almost until cooked, then finely chopped onions are added and fried until cooked, until the onion turns golden brown, the finished minced meat is rubbed to a homogeneous fine-grained mass, then the flat cake is folded in half, the edges are connected, formed into a crescent and placed on oiled pastry sheets, risen 20-25 minutes, grease with melange and bake at a temperature of 230-240 ° C for 8-10 minutes, while the original components are used in the following ratio, by weight.%: wheat flour - 31.0; white sugar - 3.5; salt - 1.0; pressed yeast - 2.0; butter - 2.5; egg - 4.0; 4DS-3 mixture - 7.0; water - 15.0; for the filling: minced meat - 27.0; onions - 2.0; salt - 1.0; vegetable oil - 4.0.

[0020] Thus, the proposed method allows us to obtain new pies with high organoleptic properties, increased nutritional value and meets the needs of low-income citizens.

[0021] An example of a specific implementation of the invention.

[0022] Example 1. The claimed Russian rasstegais are manufactured using the following ratio of components, wt. %:

[0023] - wheat flour 31.0

[0024] - white sugar 3.5

[0025] - salt 1.0

[0026] - pressed yeast 2.0

[0027] - butter 2.5

[0028] - egg 4.0

[0029] - mixture 4DS-3 (buckwheat, millet, peas, pearl barley, rye, spelled, salt, allspice) 7.0

[0030] - water 15.0 dough weight:

[0031] and filling, wt. %:

[0032] - minced meat 27.0

[0033] - onion 2.0

[0034] - salt 1.0

[0035] - vegetable oil 4.0.

[0036] Total: 100 g

[0037] The resulting rasstegai have well-developed porosity, no undermixing, and a soft, dry crumb. The surface is glossy and evenly colored, the center is open, and the product is well-baked. The taste and aroma are characteristic of this type of product, pleasant, without any foreign taste or odor; the aroma is that of the corresponding minced meat.

[0038] Thus, Russian rasstegais have high organoleptic properties and meet the stated conditions (technical result).

[0039] Example 2. The claimed Russian rasstegais are manufactured using the following ratio of components, wt. %:

[0040] - wheat flour 34.0

[0041] - white sugar 3.5

[0042] - salt 1.0

[0043] - pressed yeast 2.0

[0044] - butter 2.5

[0045] - egg 4.0

[0046] - mixture 4DS-3 (buckwheat, millet, peas, pearl barley, rye, spelled, salt, allspice) 4.0

[0047] - water 15.0 dough weight: 66.0 as well as filling, wt. %:

[0048] - minced meat 27.0

[0049] - onion 2.0 - salt 1.0

[0050] - vegetable oil 4.0.

[0051] Total: 100 g

[0052] The resulting rasstegai have a "spreadable" shape and low rise due to a mismatch between the liquid and dry matter components of the recipe. Consequently, porosity is insufficiently developed. The center of the rasstegai is poorly baked. Compared to Example 1, the organoleptic quality indicators are less pronounced. Reducing the proportion of the functional additive will correspondingly affect the nutritional value of the finished product, which is inconsistent with the technical result of the invention.

[0053] Example 3. The claimed Russian rasstegais are manufactured using the following ratio of components, wt. %:

[0054] - wheat flour 28.0

[0055] - white sugar 3.5

[0056] - salt 1.0

[0057] - pressed yeast 2.0

[0058] - butter 2.5

[0059] - egg 4.0

[0060] - mixture 4DS-3 (buckwheat, millet, peas, pearl barley, rye, spelled, salt, allspice) 10.0

[0061] - water 15.0 dough weight: 66.0

[0062] and filling, wt. %:

[0063] - minced meat 27.0

[0064] - onion 2.0 - salt 1.0

[0065] - vegetable oil 4.0. Total: 100 g

[0066] The resulting rasstegai have a dense consistency, a dry and crumbly crumb, and insufficient porosity. The shape is inferior to Example 1—low and poorly developed. The taste and smell are those of poorly inactivated yeast during the baking process. The grayish color is due to the high concentration of dry functional mixture, which does not correspond to the technical result of the invention.

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