METHOD FOR PELMENE PRODUCTION

FIELD: food processing industry, in particular pelmene production. ^ SUBSTANCE: claimed method includes dough kneading for dough shell and mince preparation. As starting materials for mince producing frozen poultry meat blocks and frozen speck blocks are used. Said starting materials are ground in b...

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Bibliographische Detailangaben
Hauptverfasser:	CHERNOUSOV VLADIMIR IVANOVICH, VOLOSHCHENKO ALEKSANDR VIKTOROVICH, ZARKUA LJUDMILA ANTONOVNA, KURILOV VASILIJ ANDREEVICH, STARKOV ALEKSANDR SEMENOVICH, SHOL' VIKTOR GOTLIBOVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	FIELD: food processing industry, in particular pelmene production. ^ SUBSTANCE: claimed method includes dough kneading for dough shell and mince preparation. As starting materials for mince producing frozen poultry meat blocks and frozen speck blocks are used. Said starting materials are ground in breaker at temperature of at most 0°C. Ground speck is chopped with salt and part of water up to salt dissolution. Then ground poultry meat is added and mass in chopped with gradual addition of salt, pepper and onion to produce homogeneously blended grained mass. Mince temperature is maintained at 0 - -2°C. Mince contains (mass %): poultry meat 55.9-46.8; speck 10.0-12.0; onion 8.9-9.0; water 25.0-30.0; table salt 1.0-2.0; milled black pepper 0.1-0.2. ^ EFFECT: product of balanced ratio between cost and quality, with high nutrient value and organoleptic properties. ^ 1 ex