How to make dumplings in Belarus
• How are the dumplings in Belarus
SPECIAL OFFER: meat, plus a side dish - for reasonable money! Before the advent of similar imported dumplings could rightly be called a national fast food. However, like any fast food, dumplings often have to make excuses. Why dough falls apart? How much can be stored in an open package dumplings? Finally, is there any meat in there? And if there is - whose?
To find answers to these questions, we went to an elephant. The local plant makes dumplings for about six years, and in the largest quantities, so they are not so unwound, like Vaukavysk. But analysis of the market leave interested parties. We would find meat dumplings ...
ravioli production technology is the same: at home, at the packing plant, in hypermarkets (by the way, pay attention that many stores offer dumplings own production?). Take the stuffing, take the test, the first wrapped into a second, frozen and sold.
If you do not go into the theory of the origin of the pig and the cow, the "path pelmeni" has its origins in the shop boning where on the roof line, "down to earth" down carcasses of dead animals. On the tables of their pick obvalschiki. Pork carcass is cut these guys for a few minutes. With thinner work help slaughterhouse employee.
Pig - it's smoked, and sausage and canned goods. Nevertheless, is it literally a place for dumplings. Each type of ravioli - is primarily the original filling (dough is the same). The most common are the dumplings with minced pork and beef. The composition of stuffing for ravioli may include crude oil (not over 28% by volume). Technologists say that he gives juiciness.
Stuffing is done on a huge meat grinder, which looks like a flying saucer, and is called the cutter (from the English cut -. Cut). The machine can do the stuffing with a fraction of all sizes. She, for example, preparing the stuffing for cooked sausages, which is generally similar to the emulsion. for ravioli meat cut into large.
At this stage add the onion and spices.
Search as part of ravioli "chemistry" is not a good idea. It is a product with a long shelf life, so to preserve it, or to moisturize the temptation to paint not so much as some other types of meat products. Typically, customers complaint is soy content. We hasten to reassure readers, is now on the Belarusian market of soy meat was somewhat smaller, because it has risen .... Now soybeans successfully replaces, for example, shredded pork skin.
Stuffing is downloaded into the cart and went to the shop, where will meet with his "half".
for the production of dumplings line is made up of several components. In one kneaded dough in the second form testolist in the third added ready minced.
Compilation of test formulation for each slaughterhouse is not quite the case profile. "We consulted with bakers - says engineer-technologist Lyudmila Nesterovich. - It was necessary to pick up a good meal, so that the dough is stretched, glued together, but does not stick to the car. " We stopped at the flour from the region, but, say, the local protectionism at anything.
ravioli dough comprises flour, water, egg powder (for elasticity and strength), sunflower oil, which avoids sticking to the test line. If the dough is cooked correctly, the dumplings will not boiled soft.
Sheet thickness can be different. But there is a standard indicator of the ratio of the mass of dough and mass fillings: meat dumplings should not be less than 49% by weight. It weighs ordinary dumpling about 10 grams.
In Slonim make dumplings shaped manual molding. While manual labor directly in this form is not in sight. Special matrix wrapped meat in the dough in a split second. By the way, fry the dumplings are extremely difficult.
To test the line periodically weighed dumplings
After forming dumpling travels through a chamber sized cargo body. This freezer where the temperature does not rise above -29 ° C. The duration of freezing the tape movement speed is regulated, but the average dumpling machine is in about an hour.
After leaving the chamber, it is on the same conveyor belt is taken up into the packaging machine. There he was waiting for the classic range of options: left, right and straight. But, already solved Unlike epic heroes fate Dumplings and does not depend on which of the three chutes get our product.
At the end of each gutter - scales. Once in the vessel accumulates the necessary weight (in this case, 430 grams), the bottom of the container is opened and the dark dumplings fly sleeve from pre-folded packaging film. At the bottom of the sleeve pack sealed and cut off the heating element. After a second sleeve portion fallen again filled ravioli.
Ready pack of frozen dumplings packer arms collected in the box and go to the camera. From there a straight road to the shops.
At a temperature of not higher than -18 ° C dumplings can be stored for six months. Shelf life ravioli Opened packages are not subject to changes in temperature. Nevertheless, in the dry air of the refrigerating chamber, among the odors of other foods better dumplings not stay. In the end, not for meat Slonim met with the dough to rest and dry.