RU2567655C1 - Method for production of baked pirozhki with fish filling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cod fillet blanching and chopping, bulb onions cutting and sauteing in vegetable oil, fresh ornamental cabbages chopping and freezing, the listed components mixing with salt and black hot pepper to produce filling, yeast dough preparation, handling, filling moulding into dough, dough proofing and baking. All the components are taken at the preset components ratio.

EFFECT: method allows to produce new pirozhki with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

The invention relates to a technology for the production of foods for catering.

A known method for the production of baked pies with fish filling, which includes preparing the recipe components, blanching and cutting the cod filet, cutting and sautéing onion in vegetable oil, shredding and freezing fresh cabbage, mixing the listed components with salt and bitter black pepper to obtain a filling, cooking yeast dough, its cutting, molding the filling into the dough, proofing and baking (RU 2280364 C2, 2006).

The technical result of the invention is to obtain new pies using non-traditional plant materials.

This result is achieved in that in a method for the production of baked pies with fish filling, which includes preparing the recipe components, blanching and cutting the cod filet, cutting and sautéing onion in vegetable oil, chopping and freezing fresh cabbage, mixing the listed components with salt and black bitter pepper with obtaining the filling, preparing the yeast dough, its cutting, molding the filling into the dough, proofing and baking, according to the invention, use decorative cabbage, and the filling u is prepared in the following ratio of component costs, parts by weight:

cod 4029 vegetable oil 164 decorative cabbage 846.9 onion 449-455 salt 25.5 black pepper 5.1

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared cod fillet is cut, blanched in and cutted.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared fresh ornamental cabbage is chopped and frozen.

The listed components in a recipe ratio are mixed with salt and ground black pepper bitter to obtain a filling.

Yeast dough is prepared, for example, with the following ratio of component costs, parts by weight:

wheat flour I grade 400 baker's yeast 9 salt 5 vegetable oil 10 sugar 25 water 150

The resulting dough is cut.

The filling is molded into the dough in a ratio by weight of 1: 2, spread and baked according to traditional technology to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The pies obtained using the described technology are similar in organoleptic properties to the product according to the closest analogue.

Thus, the proposed method allows to obtain new pies using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

A method of manufacturing baked pies with fish filling, which includes preparing the recipe components, blanching and cutting the cod filet, cutting and sautéing onion in vegetable oil, shredding and freezing fresh cabbage, mixing the listed components with salt and bitter black pepper to make the filling, preparing yeast dough , its cutting, molding the filling into the dough, proofing and baking, characterized in that they use decorative cabbage, and the filling is prepared in the following ratio moves, wt. hours:
cod 4029 vegetable oil 164 decorative cabbage 846.9 onion 449-455 salt 25.5 black pepper 5.1