Contents
Ingredients Fried pies made of yeast dough (simple with minced meat 75 g.)
| Yeast dough and yeast dough (for fried pies, simple) | 5100.0 (gram) |
| Minced meat with onions | 2500.0 (gram) |
| sunflower oil | 625.0 (gram) |
For butter pies, in the case of using liquid jam, part of it (up to 300 g) is replaced with flour. 2 The numerator indicates the gross weight, the denominator – the net weight, taking into account losses during portioning. Yeast dough for fried pies is prepared in a non-steam way of weak consistency. Inventory and equipment are lubricated with vegetable oil. It is forbidden to use flour for backing when cutting dough and forming products. Flour, charring during frying, reduces the quality of fat, as a result of which the appearance of the product deteriorates and the consumption of fat increases. The dough weighing 0,5-1 kg is rolled on a table greased with vegetable oil in a tourniquet and portioned into pieces of the required mass (50, 55 and 35 g respectively). Pieces of dough are formed into balls, laid out on tables oiled with vegetable oil at a distance of 4-5 cm from each other. After 5-6 minutes of proofing, the balls of dough are turned over to the other side and shaped into flat cakes with a thickness of 4-5 mm. Put minced meat, jam or jam in the middle of the cake, fold the cake in half, connect the edges, give the product a crescent shape and put it on greased pastry sheets.After 20-30 minutes of proofing, the pies are fried in special frying machines or in electric or gas frying machines with regulation degree of heating; it is forbidden to fry pies in a bowl. For frying pies, they use: refined vegetable oil – sunflower, cottonseed, soybean, peanut, a mixture of 50% refined vegetable oil and 50% rendered beef fat; a mixture of 50% refined vegetable oil and 50% cooking fat. The temperature of the fat in the fryer is brought to 180-190 ° C. Pies are immersed in the heated fat in an amount not exceeding 1/4 of the mass of deep fat by weight. During frying, the products are turned over and continued fry until a uniform golden crust is formed over the entire surface. The finished pies are unloaded onto a mesh surface and the fat is allowed to drain. Pies produced on machines are prepared in accordance with the technological instructions for TU 28-11-83. To prevent fat spoilage when frying pies, the following rules must be observed: do not add to the fat along with the pies dough crumbs, flour, minced meat; prevent fat overheating; stop heating the fat immediately after the end of frying the pies; when frying the pies, special attention should be paid to the quality of the frying fat. Fat with rancidity, significant darkening, regardless of the time of use, cannot be used as deep fat.
Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 339.4 kCal | 1684 kCal | 20.2% | 6% | 496 g |
| Proteins | 13.5 g | 76 g | 17.8% | 5.2% | 563 g |
| Fats | 17.7 g | 56 g | 31.6% | 9.3% | 316 g |
| Carbohydrates | 33.6 g | 219 g | 15.3% | 4.5% | 652 g |
| organic acids | 47.5 g | ~ | |||
| Alimentary fiber | 1.7 g | 20 g | 8.5% | 2.5% | 1176 g |
| Water | 73.1 g | 2273 g | 3.2% | 0.9% | 3109 g |
| Ash | 11.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 0.6% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.2 mg | 1.5 mg | 13.3% | 3.9% | 750 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 4.9% | 600 g |
| Vitamin B4, choline | 47.9 mg | 500 mg | 9.6% | 2.8% | 1044 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 2.4% | 1250 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 2.9% | 1000 g |
| Vitamin B9, folate | 24.7 μg | 400 μg | 6.2% | 1.8% | 1619 g |
| Vitamin B12, cobalamin | 0.8 μg | 3 μg | 26.7% | 7.9% | 375 g |
| Vitamin C, ascorbic | 0.7 mg | 90 mg | 0.8% | 0.2% | 12857 g |
| Vitamin E, alpha tocopherol, TE | 6.2 mg | 15 mg | 41.3% | 12.2% | 242 g |
| Vitamin H, biotin | 2.4 μg | 50 μg | 4.8% | 1.4% | 2083 g |
| Vitamin PP, NE | 4.041 mg | 20 mg | 20.2% | 6% | 495 g |
| niacin | 1.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 191.1 mg | 2500 mg | 7.6% | 2.2% | 1308 g |
| Calcium, Ca | 25 mg | 1000 mg | 2.5% | 0.7% | 4000 g |
| Silicon, Si | 1.9 mg | 30 mg | 6.3% | 1.9% | 1579 g |
| Magnesium, Mg | 16.7 mg | 400 mg | 4.2% | 1.2% | 2395 g |
| Sodium, Na | 40.3 mg | 1300 mg | 3.1% | 0.9% | 3226 g |
| Sulfur, S | 127.9 mg | 1000 mg | 12.8% | 3.8% | 782 g |
| Phosphorus, P | 126.8 mg | 800 mg | 15.9% | 4.7% | 631 g |
| Chlorine, Cl | 819 mg | 2300 mg | 35.6% | 10.5% | 281 g |
| Trace Elements | |||||
| Aluminum, Al | 506.4 μg | ~ | |||
| Bohr, B | 22.8 μg | ~ | |||
| Vanadium, V | 42.5 μg | ~ | |||
| Iron, Fe | 1.7 mg | 18 mg | 9.4% | 2.8% | 1059 g |
| Iodine, I | 3.7 μg | 150 μg | 2.5% | 0.7% | 4054 g |
| Cobalt, Co | 3.8 μg | 10 μg | 38% | 11.2% | 263 g |
| Manganese, Mn | 0.3554 mg | 2 mg | 17.8% | 5.2% | 563 g |
| Copper, Cu | 129.5 μg | 1000 μg | 13% | 3.8% | 772 g |
| Molybdenum, Mo. | 12 μg | 70 μg | 17.1% | 5% | 583 g |
| Nickel, Ni | 4.5 μg | ~ | |||
| Olovo, Sn | 32.3 μg | ~ | |||
| Rubidium, Rb | 12.7 μg | ~ | |||
| Selenium, Se | 2.8 μg | 55 μg | 5.1% | 1.5% | 1964 g |
| Titan, you | 5.2 μg | ~ | |||
| Fluorine, F | 36.1 μg | 4000 μg | 0.9% | 0.3% | 11080 g |
| Chrome, Cr | 4.3 μg | 50 μg | 8.6% | 2.5% | 1163 g |
| Zinc, Zn | 1.6574 mg | 12 mg | 13.8% | 4.1% | 724 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 28 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 4.3 mg | max 300 mg |
The energy value is 339,4 kcal.
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
- 899 kCal