Method of making dumplings with sweet potato and cheese filling

Abstract

FIELD: food industry.SUBSTANCE: method for making dumplings with a sweet potato and cheese filling is proposed, according to which sweet potatoes are baked in the oven, peeled, pureed in a blender, quail egg, salt, wheat flour, sweet potato flour and yacon flour are added to the puree and the dough is kneaded. The dough is rolled out on a floured surface with a rolling pin, circles are cut out from the dough, and the filling is placed, including sweet potato puree, shredded young Ossetian cheese, spinach, and Colchis klekachka, cut into 0.5 cm pieces, in the centre of each circle. The dough circles are folded in half, the edges are sealed, and boiled in boiling salted water until they float to the surface.EFFECT: obtaining a product comprising a functional ingredient with high organoleptic characteristics, making it possible to expand the range of products.1 cl, 1 tbl

Description

[0001] The invention relates to the food industry, in particular, concerns the production of dough products with filling, namely dumplings with sweet potato and cheese filling.

[0002] A method for preparing dumplings is known, which includes preparing the dough, preparing the filling, shaping the product, freezing and storing the product with subsequent heat treatment before consumption (Production of dumplings and vareniki in small and medium-sized enterprises. "AgroNIITEiPP", Moscow, 1997).

[0003] There is a recipe for classic Gnocchi (https: / / eda.ru / recepty / osnovnye-blyuda / nokki-klassicheskie).

[0004] Ingredients: potatoes - 0.5 kg; wheat flour - 100 g; ground nutmeg - a pinch; salt to taste.

[0005] Peel the potatoes, boil them, and mash them. Add salt, nutmeg, and a little flour, and knead into a fairly stiff dough. Form the dough into long sausages 1.5 cm in diameter and cut them into small "barrels" 1-1.5 cm thick. Drop the gnocchi into boiling, salted water; serve as soon as they float to the surface.

[0006] There is also a recipe for Sweet Potato Gnocchi (https: / / howtogreen.ru / post / 9827-sweet-potato-gnocchi).

[0007] Ingredients: 3 small sweet potatoes; 200g whole wheat flour; 1 / 2 tsp nutmeg; 1 / 2 tsp ginger; 1 / 2 tsp paprika; 1 / 2 tsp turmeric; a pinch of salt; 1 egg.

[0008] Preheat oven to 220°C. Wash the sweet potato, cut it in half, place it on a parchment-lined baking sheet, and bake for 30-35 minutes. Check for doneness with a fork. Spoon the cooked sweet potato flesh into a separate bowl, add the nutmeg, ginger, paprika, turmeric, and a pinch of salt. Mash well with a fork until smooth or use a blender. Add the egg to the sweet potato, mix well, and add flour little by little until the dough no longer sticks to your hands. Separate a portion of the dough, roll it into a long roll, cut it into several small pieces, shape it into gnocchi with your hands, and make a fork mark. Repeat with the remaining dough. Bring water to a boil, add salt, and cook the gnocchi in small batches. Once they rise and come to a boil, cook for 1 minute. Remove with a slotted spoon and place in a hot bowl greased with butter or vegetable oil.

[0009] The disadvantages of the analogues and the prototype are the reduced quality of the resulting product, which does not have a preventive effect and is not enriched with biologically active substances, due to an insufficient amount of the functional ingredient, as well as low organoleptic characteristics.

[0010] The technical objective of the proposed invention is to create a product containing a functional ingredient, expanding the range of manufactured products with high organoleptic characteristics, making it possible to diversify the menu of patients with diabetes mellitus with healthy nutrition.

[0011] The technical result is achieved due to the fact that the method for preparing dumplings with sweet potato and cheese filling is characterized by the fact that for preparing dumplings, sweet potato tubers are baked in the oven, peeled, pureed with a blender, quail egg, salt, wheat flour, sweet potato and yacon are added to the puree, the sweet potato dough is kneaded, the dough is rolled out with a rolling pin on a work surface sprinkled with flour, circles are cut out of the dough with a special device, in the center of each circle is placed the filling, including sweet potato puree, chopped young Ossetian cheese, spinach and Colchis klekachka, cut into pieces of 0.5 cm, fold the circles of dough in half, fasten the edges well and boil in boiling salted water until they float to the surface in the following ratio of components:

[0012] dough

[0013] sweet potato puree - 390 g

[0014] Wheat flour - 250 g

[0015] sweet potato flour - 30 g

[0016] Yacon flour - 20 g

[0017] quail egg - 1 pc.

[0018] salt - 2 g,

[0019] Filling

[0020] sweet potato puree - 200 g

[0021] Young Ossetian cheese - 100 g

[0022] Spinach - 80 g

[0023] Colchis kleka - 70 g

[0024] The method is based on the use of a functional ingredient, including the use of sweet potato tubers, Ossetian cheese, spinach leaves and Colchis klekacha inflorescences, which give the product, in addition to its functional properties, a special, piquant taste.

[0025] Dumplings with sweet potato and cheese filling are made using sweet potato tubers, which contain 6.2% inulin, and yacon flour, which contains up to 60-70% inulin, essential for diabetics. Sweet potato flour is also used. The biological value of sweet potato and yacon flour, the content of essential macro- and micronutrients (β-carotene, vitamins B, K, Mg, Fe, etc.), and the inulin content make it potentially useful as a food additive for preventative, dietary, and therapeutic purposes.

[0026] Inulin, when combined with fiber, can delay the absorption of glucose from food. This slows the rise in blood sugar after meals. Inulin improves carbohydrate and lipid metabolism and normalizes blood sugar levels in diabetics. It slows the absorption of readily available carbohydrates and fats, which is also very important for diabetics. It helps lower blood cholesterol. The carbohydrates and proteins in sweet potatoes are better absorbed by the body than in potatoes. Sweet potatoes are a source of a variety of nutrients. They contain large amounts of vitamins B1, B2, C, E, PP, and folate. Sweet potatoes are rich in carbohydrates, proteins, fiber, and essential micronutrients: calcium, potassium, magnesium, sodium, etc.

[0027] To make dumplings with sweet potato and cheese filling, young Ossetian cheese is also used, meaning it contains a small amount of salt. Ossetian cheese contains 10 amino acids vital for the human body, including glutamic acid, proline, and serine. 100 grams contains: 26 g protein; 26.5 g fat; 3.5 g carbohydrates. All these nutrients are 96% absorbed by the body. People diagnosed with diabetes are recommended to consume this type of brine cheese.

[0028] Spinach (Spinacia oleracea) is an annual herbaceous plant of the Amaranth family. It is cultivated as a vegetable crop, known for its edible leaves. Spinach is rich in vitamin A, which is important for vision, skin and hair, and vitamin K - a substance necessary for good blood clotting and the prevention of bleeding. It also contains calcium, iron, vitamins C, B2 and B6. Due to the high potassium content, spinach is often recommended for people prone to high blood pressure. Spinach is rich in fiber, which normalizes the function of the gastrointestinal tract and promotes bowel cleansing. It reduces blood sugar and cholesterol levels. 100 grams of fresh spinach contain: 23 kcal; 2.9 g protein; 0.3 g fat; 2 g carbohydrates; 1.3 g fiber.

[0029] Colchic scotch berry (Staphylea colchica) is the international scientific name, or jonjoli. This plant grows primarily in the Caucasus, and not everywhere there. It is a species of shrub listed in the Red Book, with white inflorescences and unusual fruits, which are widely used in Georgian cuisine. In the spring, white, brush-like inflorescences consisting of buds appear on the branches of the shrub. Before the buds open, these inflorescences are carefully collected and immediately pickled. The inflorescences of the Colchic scotch berry are arranged in layers, generously sprinkled with salt, covered with a wooden lid, and a heavy object placed on top to encourage the inflorescences to release juice under the pressure. The inflorescences are left for at least a month.

[0030] Salted japonica flowers are low in calories—only about 20 per 100 grams. However, they are rich in fiber, vitamins A, C, E, and PP, as well as iron, calcium, sodium, potassium, and magnesium. Furthermore, japonica flowers contain choline, which improves memory and stimulates mental activity. Japonica flowers also help with arthritis and osteochondrosis, treat attacks of radiculitis, and generally rejuvenate the body.

[0031] To prepare dumplings with sweet potato and cheese filling, bake sweet potatoes in the oven for about 30 minutes at 220°C, then peel and mash them. Combine 390 g of sweet potato puree with 250 g of wheat flour, 30 g of sweet potato flour, 20 g of yacon flour, a quail egg, and 2 g of salt to form the sweet potato dough. Roll the dough out with a rolling pin on a floured work surface. Use a shot glass or a special tool to cut out circles from the dough (like for pelmeni). Place the filling in the center of each circle. To prepare the filling, mix 200 g of sweet potato puree, 100 g of young shredded Ossetian cheese, 80 g of spinach, and 70 g of Colchis klekachka, cut into 0.5 cm pieces. Do not add salt to the filling, as Colchis klekachka contains a fair amount of salt.

[0032] Fold the dough circles in half, pinch the edges tightly to form crescents, place the finished dumplings with sweet potato and cheese filling in boiling, salted water and cook at a low boil for 4-5 minutes.

[0033] The resulting product has a soft, tender, uniform outer shell with noticeable inclusions of spinach and Colchicum buds throughout the sweet potato-cheese filling.

[0034] The finished product has a clean, pleasant, sweet potato-cheesy flavor. The salted buds of the Colchis klekacha are reminiscent of capers, but only vaguely so, making the overall flavor of the product much brighter and more exotic.

[0035] Table 1. Organoleptic properties of dumplings with sweet potato and cheese filling

[0036] Appearance Consistency of the filling Taste and smell Color The finished dumplings are crescent-shaped and weigh 14-15 g. Soft, tender, sweet potato-cheese with noticeable inclusions of spinach and Colchicum buds. Clean, pleasant, sweet potato-cheesy, with a slight caper flavor. Milky with a slightly creamy hue and green flecks of spinach and Colchicum buds in the filling

[0037] The proposed method for preparing dumplings with sweet potato and cheese filling allows for obtaining a product containing a functional ingredient with high organoleptic characteristics, making it possible to expand the range of products for diabetics.