GOST dumplings frozen specifications. Dumplings recipes for old and new guests

14.11.2020

This article shows the recipes for dumplings per 100 kg of product according to the long-forgotten GOST.

A good dumpling is a delicious dumpling and the whole trick in making dumplings is exclusively in natural minced meat. Minced meat according to the old GOST is prepared only from chilled trimmed meat, i.e. meat is not frozen, without veins and connective tissue. Sometimes the meat of the highest grade was used, as in the case of making dumplings according to the recipe "Russian dumplings No. 3". This is a tenderloin from the back, otherwise: muscle tissue without joints and fat layers. Beef of the 1st and 2nd grades was allowed. Surprisingly, meat of the 1st grade was used more often.

1st grade meat is a muscle tissue with a content of up to 6% adipose and connective tissue. These are the most delicious and highest gastronomic cuts of meat obtained by cutting off the shoulder blades, shoulders, back, loin and hip part of the carcass.

Meat of the 2nd grade is obtained from the chest, neck, shank, shank, flank; this meat contains a mass fraction of adipose and connective tissues up to 20% of the total mass.

An interesting simple fact: both homemade dumplings, classic and industrial production according to GOST were tasty and will always be when the recipe implies, in addition to chilled meat and fresh onions, and chicken eggs fresh. So it was ... Today the recipes for dumplings seem to be the same according to the new GOST, there are no differences in composition, but for some reason there is no meat in them ...

The classic recipe for delicious homemade dumplings for today is the same as described in the tables. Only be sure to add water to the minced meat for dumplings, and about 20%. Then, when cooking dumplings, you get juicy minced meat... On an industrial scale, the preparation of dumplings is carried out, allowing, subject to technological processes get good dumplings as well.

Recipes for dumplings according to the old canceled GOST

These were all recipes delicious dumplings... However, in order to reduce the cost of minced meat, soy, soy isolate (protein substitute), mechanically deboned poultry meat, offal, flour, semolina, boiled pearl barley, dyes, phosphates, vegetable and animal proteins, emulsifiers, dietary fibers, flavors, flavor enhancers and moisture-retaining components that give weight to dumplings.

GOSTs for food products: quality of dumplings

Canceled two most important GOST: GOST R 52675-2006 (Semi-finished meat and meat-containing products. General technical conditions) and GOST R 51187-98 (Semi-finished minced meat products, dumplings, minced meat for baby food).

The second GOST allowed the use of beef and pork in a fresh or frozen state as raw materials for minced meat, and it was not allowed: the use of raw materials frozen more than once, as well as meat of bulls, boars and lean meat (meat of lean animals), although the latter can be attributed to 1st grade for high protein and low fat. In the canceled GOST R 51187-98, three main classes were regulated by the content of the mass fraction of trimmed meat:

Class A - not less than 72%

Class B - not less than 55%

Class B - not less than 45%.

Such ratios were maintained in almost all the recipes for dumplings shown in this article, and this is not baby food.

According to GOST R 52675-2006, the use of semi-finished meat products categories:

A - with a mass fraction of muscle tissue in the filling recipe from 80%

B - with a mass fraction of muscle tissue in the filling recipe from 60 to 80%

B - with a mass fraction of muscle tissue in the filling recipe from 40 to 60%

D - with a mass fraction of muscle tissue in the filling recipe from 20 to 40%

D - with a mass fraction of muscle tissue in the filling recipe of less than 20%.

This GOST also turned out to be "inconvenient" due to the mandatory use of natural meat in the manufacture of semi-finished products, although it did not say about the quality of raw materials, only: "the raw materials must comply with the requirements established in the document in accordance with which they are manufactured."

Dumplings recipes according to the new GOST

Since the beginning of 2017, a new standard GOST 33394-2015 (Frozen dumplings. Technical conditions) has been in effect, which in its name has a "reservation" - technical conditions, which can significantly worsen the quality of the dumplings produced. Now dumplings are:

Class B - with mass fraction minced meat(not trimmed meat !!!) not less than 50%. It doesn't say what kind of meat: beef or poultry! Minced meat can be anything.

Class B - with a mass fraction of muscle tissue (not trimmed meat !!!) in the filling recipe from 40 to 60% (from the filling!). Muscle tissue contains connective fibers, veins and layers of fat. If the filling of dumplings, the average weight of which is 6-14 grams, is made of soy or other filler, then some semblance of meat may appear in it, only there will be no taste or benefit from such dumplings.

It is now allowed to add to minced meat:

Sheared beef of the second grade with a mass fraction of connective and adipose tissue up to 20%

Fat trimmed beef with a mass fraction of connective and adipose tissue up to 35%

Semi-fat trimmed pork with a mass fraction of adipose tissue from 30 to 50%

Fat trimmed pork with a mass fraction of adipose tissue from 50 to 85%

Poultry

Dried and frozen onions

Antioxidants E300, E301, E306, E392.

Given that this is not a complete list, it becomes clear: all these new ingredients clearly do not add flavor and benefit to modern dumplings. The task of the technologists was to bind any fat mass with various fillers in order to provide the output with something similar to meat product with a given amount of fat and protein. It is the latter that is regulated in the new GOST 33394-2015.

As a result, today we have:

Practical elimination of production of top quality products (class A) containing meat

Eliminated the production of semi-finished products of categories (from B to D) from natural meat

Lack of release of dietary semi-finished products

The almost complete lack of quality, and indeed of meat itself, in "meat" products has been legalized.

1 AREA OF USE

This technological instruction applies to frozen dumplings "Home", semi-finished product, intended for consumption after being brought to full culinary readiness.

Dumplings, depending on the filling, are produced in the following assortment:

Dumplings "Friendship"
Dumplings "Kunak Ashy"
Peking dumplings
Dumplings "Dream of the hostess"
Pelmeni "Zhenikhovskie"
Dumplings "For the Boss"
Dumplings "Pyshka"
Dumplings "Batyr"
Dumplings "Spring"
Pelmeni "Khan Ashy"

2. RAW AND MATERIALS

2.1 For the production of dumplings, the following raw materials and materials are used:

1. Fresh dill greens, approved by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation;

2. Edible hen eggs in accordance with GOST 27583;

3. Baking wheat flour of the highest grade in accordance with GOST 26574;

4. Bulb onions in accordance with GOST 1723;

5. Table salt in accordance with GOST 51574;

6. Beef meat in accordance with GOST 779;

7. Lamb meat according to GOST 1935

8. Meat of broiler chickens in accordance with GOST 25391;

9. Horse meat according to GOST 27095

10. Ground black pepper in accordance with GOST 29050;

11. Beef tongue according to TU 9212-460-00419779

12. Pork meat in accordance with GOST 7724;

13. Butter in accordance with GOST 37;

14. Dry gluten, approved by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation;

15. Plastic bags permitted by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation;

16. Paper labels permitted by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation;

17. Peking cabbage, permitted by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation.

2.2 The raw materials used for the manufacture of dumplings must comply with the hygienic requirements for the quality and safety of food raw materials and food products... Raw materials of animal origin must comply with veterinary requirements.

2.3 It is allowed to use raw materials and materials according to other regulatory documents of domestic or imported production with a certificate of conformity and approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry, ensuring the production of pelmeni in accordance with the requirements of these technical conditions.

2.4 Raw materials upon receipt are weighed on scales in accordance with GOST 29329.

3. RECIPE

3.1 Dumplings are produced according to the recipes indicated in tables 1-3.

3.2 Control of the mass of raw materials and semi-finished products in the preparation of a prescription mixture is carried out on the scales in accordance with GOST 29329.

Table 1

Pelmeni dough
name of raw materials
Wheat bakery flour of the highest grade



Dry gluten or flour

Moisture content of the test is not more than 26.0%

table 2

name of raw materials
	Kunak Ashi	Beijing	Hostess dream	The groom's




Onion

Ground black pepper


Cabbage
Chicken pulp without skin
Minced meat mass

Table 3

name of raw materials	Raw material consumption, g, per 1000 g. minced meat
	For Boss	Spring


Fatty beef (cutlet meat)
Fatty pork (cutlet meat)
Onion

Ground black pepper
Fatty lamb (cutlet meat)
Fat horse meat (cutlet meat)
Beef tongue

Minced meat mass

4. CHARACTERISTICS OF MANUFACTURED PRODUCTS

Characteristics and quality indicators of dumplings are shown in tables 4-5.

4.1 In terms of organoleptic characteristics, dumplings must meet the requirements specified in table 4.

4.2 In terms of physical and chemical characteristics, pelmeni must meet the requirements specified in table 5.

Table 4. Organoleptic indicators dumplings

Indicator name	Characteristic
	The dumplings are non-sticky, undeformed. The shape is varied (in the form of a circle, semicircle, crescent, etc.). The edges are well sealed, the minced meat does not protrude.
Surface	Smooth, dry. The presence of reliefs corresponding to the cutting is allowed
	Light gray to dark gray
	Without seals and traces of impurities
Taste and smell *	Boiled dumplings must have pleasant taste and aroma characteristic of this type of product. Minced meat is juicy, with the aroma of onions, spices, without any extraneous taste and smell.
Extraneous inclusions	The base and filling are not allowed

* The indicator is determined in finished products.

Table 5. Physical and chemical indicators of dumplings

product name	Protein mass fraction,%, not less	Mass fraction of minced meat to mass of dumplings,%, not less	Mass fraction of fat,%, no more	Mass fraction of sodium chloride,%, no more
Dumplings "Friendship"
Dumplings "Kunak Ashy"
Peking dumplings
Dumplings "Dream of the hostess"
Pelmeni "Zhenikhovskie"
Dumplings "For the Boss"
Dumplings "Pyshka"
Dumplings "Batyr"
Dumplings "Spring"
Pelmeni "Khan Ashy"

5. COOKING DUMPLINGS

5.1 Dumplings are produced in accordance with the requirements of TU 9214-004-02853907-04, this technological instruction, in compliance with the sanitary rules approved in the prescribed manner.

5.2 Technology system preparation of components:

- Preparation of cabbage, onions, herbs

- Preparation of meat, poultry

- Egg handling

- Preparation of flour, pepper, salt

5.2.1 Primary processing of cabbage, onions, herbs

Fresh onions are peeled, cutting off the bottom and neck of the bulb, removing dry leaves, washed.

Fresh greens are washed under running water, allowed to drain, then cut into a length of no more than 5 mm.

Peking cabbage, cleaned from the top green, contaminated and rotten leaves, washed in running water, cut into strips.

5.2.2 Preparation of meat, poultry

Cutlet meat is cut into pieces weighing 0.5 kg.

The separated chicken flesh without skin is washed.

Beef tongues are processed, washed.

5.2.3 Preparation of eggs

Chicken eggs are ovoscoped, washed in a three-compartment bath: first with warm water with 1-2% soda ash, then with 0.5% chloramine solution, and then rinsed with clean running water.

5.2.5 Preparation of flour, pepper, salt.

Bulk components are sieved through a sieve.

5.3.1 Cooking minced meat

Table 6. Preparation of minced meat

	Name of minced meat	Cooking method
	Dumplings "Friendship"	Horse meat, beef, lamb, onions are chopped twice in a meat grinder, salt, ground black pepper are added, and thoroughly kneaded.
	Dumplings "Kunak Ashy"	Beef, onions are chopped twice in a meat grinder, salt, ground black pepper are added, and thoroughly kneaded.
	Peking dumplings	Beef, onions are chopped twice in a meat grinder, salt is added, ground black pepper, chopped Peking cabbage is thoroughly kneaded.
	Dumplings "Dream of the hostess"	Chicken fillet, onions are chopped twice in a meat grinder, salt, ground black pepper are added, and thoroughly mixed.
	Pelmeni "Zhenikhovskie"	Beef, lamb, onion are chopped twice in a meat grinder, salt, ground black pepper are added, thoroughly kneaded.
	Dumplings "For the Boss"
	Dumplings "Pyshka"	Beef, pork, onions are chopped twice in a meat grinder, salt, ground black pepper are added, thoroughly kneaded.
	Dumplings "Batyr"	Beef, horse meat, onions are chopped twice in a meat grinder, salt, ground black pepper are added, and thoroughly mixed.
	Dumplings "Spring"	Beef, pork, onions are chopped twice in a meat grinder, salt, ground black pepper, chopped dill are added, thoroughly kneaded.
	Dumplings "Khan Ashi"	Beef, horse meat, lamb, beef tongue, onion are chopped twice in a meat grinder, add salt, ground black pepper, knead thoroughly.

Water is added in an amount of 15-20% to the mass of raw meat.

5.3.2 Dough preparation

Combine flour, dry gluten, water, eggs, salt, knead the dough until it acquires a uniform consistency. The prepared dough is kept for 30-40 minutes to give the dough elasticity.

The amount of dry gluten and drinking water used to knead the dough can be adjusted depending on the properties of the flour used.

5.4 Shaping dumplings

The finished dough is rolled out into a layer 1-1.5 mm thick, after which round cakes are cut out with a mold with pointed edges, in the middle of which the minced meat is laid out, folded in half, the edges are pinched.

The formed dumplings are placed in one row on floured wooden trays and sent to freeze.

Depending on the filling, dumplings are molded in various shapes:

5.4.1 "Friendship" - round

5.4.2 "Kunak Ashy" - the shape of a semicircle, with a "string" on top.

5.4.3 "Beijing" - crescent shape

5.4.4 "Dream of the hostess" - round

5.4.5 "Zhenikhovskie" - small (dough mass 3 g, minced meat mass 3 g), round shape

5.4.6 "For the Boss" - on one cake weighing 5 g put minced meat weighing 10 g and cover with another cake on top. The edges are pinched in a circle, with a "string"

5.4.7 "Crumpet" - round

5.4.8 "Batyr" - round

5.4.9 "Spring" - round

5.4.10 "Khan Ashy" - round

5.5 Freezing dumplings

Freezing of dumplings is carried out to a temperature in the thickness of the product minus 10 C and below on trays installed on the shelves of trolleys, which are placed in freezers with natural or artificial air movement.

To save taste and to reduce natural weight loss during freezing, dumplings should be frozen quickly.

Table 7

Technical means	Temperature, minus С	Air speed, m / s	Freezing duration, h
Freezing on trays, in freezers with natural air movement
Freezing on trays, in freezers with natural air movement
Freezing on trays, in freezers with artificial air movement
Freezing on trays, in freezers with artificial air movement

6. GALTS

Frozen dumplings are removed from the trays by hand. Dumplings are subjected to tumbling - processing, to give them a smooth surface and separate flour and dough crumbs. In the absence of tumbling drums, the dumplings are ground on a shaking sieve or other devices.

The flour obtained during tumbling and the dough crumb are sieved through a sieve with a hole diameter of 2 mm. The sifted flour is used when kneading the dough in a mixture with ordinary flour in a ratio of 1: 4.

7. MARKING

7.1 Each unit of consumer and shipping container is subject to labeling.

A label is attached to each unit of consumer packaging, in which the following is indicated by typographic printing and stamping:

- Product name;

- Net weight;

- thermal state of the product;

- composition of the product;

- nutritional value of the product;

- manufacturing methods and conditions finished products;

- storage conditions;

- date of manufacture;

- best before date;

- information about certification.

7.2 A label with a manipulation sign-image indicating the methods of handling the cargo in accordance with GOST 14192, made by printing and stamping, is attached to each unit of shipping container, which states:

- Product name;

- name and location (address) of the manufacturer;

- number of packaging units and gross weight;

- storage conditions;

Thermal state of the product;

- date of manufacture;

- best before date;

- designation of these technical conditions;

- information about certification.

8. PACKAGING

8.1 Frozen dumplings are packed on machines or manually, weighing from 250 to 1000 g, in plastic bags approved for use by the bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation for contact with food. The permissible deviation from the established mass of one package should not exceed + 2% and is established by the average mass obtained while weighing 10 packages at the same time.

The specific net weight is indicated on the label affixed to each packaging unit.

Finished products are packed in reusable shipping containers (polymer, aluminum or similar types of reusable containers approved for use by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation).

The container must be dry, clean, free of mold and foreign smell. A reusable container must have a lid; in the absence of a lid, it is allowed for local sales to cover the container with parchment, parchment.

The gross weight of dumplings in a reusable container should be no more than 30 kg.

8.2 It is allowed to use any other packaging approved for use by the bodies of the State Sanitary and Epidemiological Supervision of the Russian Federation.

8.3 For enterprises Catering dumplings are packed in bulk with a net weight of no more than 10 kg in reusable boxes with lids: polymer according to TU 10.10.01-04-89, aluminum according to TU 10.10-541-87 or similar types of reusable containers approved for use by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation. From the inside, reusable boxes are lined with parchment in accordance with GOST 1341-97 or with parchment in accordance with GOST 1760-86.

9. TRANSPORTATION AND STORAGE RULES

9.1 Pelmeni are transported by all types of transport in accordance with the rules for the carriage of perishable goods in force for this type of transport.

9.2 Shelf life of dumplings from the end of the technological process at a temperature not higher than:

minus 10 С - no more than one month,

minus 18 С - no more than three months.

10. METHODS AND CONDITIONS FOR MANUFACTURING FINISHED PRODUCTS

Dumplings at catering establishments and at home are prepared in the following way: they are dipped in boiling salted water (for 1 kg of dumplings, 4 liters of water and 20 g of salt), brought to a boil and continue to cook at a low boil. The finished dumplings are removed from the water.

Served with butter, sour cream, vinegar, tomato sauce or mayonnaise. You can sprinkle with grated cheese and chopped herbs.

11. CONTROL METHODS

11.1 General requirements to the organization and conduct of incoming control of raw materials and materials used for the preparation of dumplings must comply with the requirements of GOST 24297-87.

11.2 At all stages of the preparation of dumplings, control over the observance of technological parameters, production recipes, the quality of raw materials and materials used, quality control of finished products is carried out.

11.3 Weighing of raw materials and materials is carried out on scales in accordance with GOST 23767-70.

12. INDICATORS OF FOOD AND ENERGY VALUE

Indicators of food and energy value dumplings per 100 g of the product are given in Appendix A. in TU

13. METROLOGICAL SUPPORT OF PRODUCTION

The map of metrological support of the controlled parameters of the dumplings production process is given in the appendix to the TI

Appendix A (informative)

The list of normative documents, which are referenced in the technological instructions.


GOST R 50474 -93	Food products. Methods for the detection and determination of the number of bacteria of the group of Escherichia coli (coliform bacteria)
GOST R 50480-93	Food products. Method for detecting bacteria of the genus Salmonella.
GOST R 51289-99	Reusable polymer boxes. General technical conditions.
GOST R 51574-2000	Table salt. Technical conditions.
	Meat - beef, in half carcasses and quarters. Technical conditions.
GOST 1341-97	Vegetable parchment. Technical conditions.
GOST 1723-86	Fresh onions procured and supplied. Technical conditions.
GOST 1760-86	Underparchment. Technical conditions.
GOST 1935-55	Meat - mutton and goat - in carcasses. Technical conditions.
GOST 4288-76	Culinary products and semi-finished products from minced meat... Acceptance rules and test methods.
GOST 7724-77	Pork meat in carcasses and half carcasses. Technical conditions.
GOST 9957-73	Sausages and products from pork, lamb and beef. Method for the determination of sodium chloride.
GOST 9959-91	Meat products. General conditions for carrying out sensory evaluation.
GOST 10444.12-88	Food products. Methods for detecting yeast and mold fungi.
GOST 10444.15-94	Food products. Methods for determining the number of mesophilic, aerobic and facultative anaerobic microorganisms.
GOST 11354-93	Reusable boxes made of wood and wood-based materials for products of the food industry and agriculture. Technical conditions.
GOST 14192-96	Cargo marking.
GOST 15113.0-77	Acceptance rules, sampling and preparation of samples.
GOST 23042-86	Meat and meat products. Fat determination method
GOST 24297-87	Incoming control of products. Basic provisions.
GOST 25011-81	Meat and meat products. Protein determination method.
GOST 25391-82	Broiler chicken meat. Technical conditions.
GOST 26574-85	Wheat baking flour. Technical conditions.
GOST 26668-85	Food and flavoring products. Sampling methods for microbiological analyzes.
GOST 26669-85	Food products. Sample preparation for microbiological analyzes.
GOST 26670-91	Food products. Microorganism cultivation methods.
GOST 26927-86	Raw materials and food products. Methods for the determination of mercury.
GOST 26929-94	Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements.
GOST 26930-86	Raw materials and food products. Methods for the determination of arsenic.
GOST 26932-86	Raw materials and food products. Methods for the determination of lead.
GOST 26933-86	Raw materials and food products. Methods for the determination of cadmium.
GOST 27095 - 86	Meat. Horse meat and foal in half carcasses and quarters. Technical conditions.
GOST 27583-88	Edible hen eggs. Technical conditions.
GOST 28501-90	Dried stone fruits. Technical conditions.
GOST 29055-91	Spices. Black and white pepper. Technical conditions.
TU 10.10-541-87	Aluminum boxes. Technical conditions.
TU 10.10.01-04-89	Polymer boxes. Technical conditions.
	Polymer trays and containers. Technical conditions.
TU 9212-460-00419779-99	Processed meat by-products. Technical conditions.
MU 1-40 / 3805 dated 11.11.91	Methodological guidelines for laboratory quality control of public catering products.
MUK 4.2.1122-02	Organization of control and methods for detecting bacteria Listeria monocytogenes in food.
SanPiN 2.3.6.1079-01	Sanitary and Epidemiological Requirements for Public Catering Organizations, Manufacturing and Working Capacity of Food Raw Materials and Food Products in them
SanPiN 2.3.2.1078-01	Hygienic safety requirements and nutritional value food products.

Appendix B (reference)

Name of dumplings	Carbohydrates, g	Calorie-ness, kcal

Dumplings "Friendship"
Dumplings "Kunak Ashy"
Peking dumplings
Dumplings "Dream of the hostess"
Pelmeni "Zhenikhovskie"
Dumplings "For the Boss"
Dumplings "Pyshka"
Dumplings "Batyr"
Dumplings "Spring"
Pelmeni "Khan Ashy"

MAP Metrological support of the technological process for the production of dumplings

The name of the stage of the technological process, the controlled parameter and the unit of measure.	Normalized value of a parameter (indicator) with an allowable technological deviation	ND, regulating indicators	Measuring instruments	Measurement methods	Measurement error	Inspection frequency	Registration form, storage period of information
Incoming control		GOST 24297-89, certificate of conformity				Constantly
Control of raw materials for the content of chemical compounds in it. and biology. objects: toxic elements, pesticides, radionuclides						New control role
Air temperature control in warehouses		TI for the production of salads			3 ° C	Constantly
Air temperature control in cold rooms for storing raw materials					2 ° C	Constantly

					Selective Control
Preparation of components
Chopping cabbage, greens, onions,					Periodically
Sifting flour, pepper, salt	Grid size according to TI
Temperature control in refrigerated compartments for storing components	From +2 to + 6 ° С	Technical thermo-meters according to GOST 23544-87 or GOST 2045-71			Constantly
Cooking dumplings. Component weight control	By prescription tour	GOST 29329-92 and other similar	GOST 29329-92		Constantly
Cooking dumplings.	According to the recipe	Scales technical	GOST 29329-92	0,2 %	Constantly
Weight control of packaged dumplings		GOST 29329-92 and others similar			Constantly
Storage and implementation. Air temperature control	Minus 18 ° С	Technical thermo-meters according to GOST 23544-87 or GOST 2045-71			Constantly

INTERSTATE COUNCIL FOR STANDARDIZATION. METROLOGY AND CERTIFICATIONS

INTERSTATE COUNCIL FOR STANDARDIZATION. METROLOGY AND CERTIFICATION

INTERSTATE

STANDARD

FROZEN DUMPLINGS Specifications

Official edition

Standardinform

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic Provisions "and GOST 1.2-2009" Interstate Standardization System. Interstate standards, rules and recommendations for interstate standardization. Rules for development, acceptance, application, updating and cancellation "

Information about the standard

1 DEVELOPED by the Federal State Budgetary Scientific Institution “All-Russian Scientific Research Institute of the Meat Industry named after V.M. Gorbatov "(FGBNU" VNIIMP named after V.M. Gorbatov ")

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes dated October 27, 2015 No. 81-P)

4 By order of the Federal Agency for Technical Regulation and Metrology of November 24, 2015 N0 1950-st, the interstate standard GOST 33394-2015 was put into effect as a national standard of the Russian Federation from January 1, 2017.

5 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index "National standards". and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notice and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

In the Russian Federation, this standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology.

INTERSTATE STANDARD

DUMPLINGS FROZEN

Technical conditions

Introduction date - 2017-01-01

1 area of use

This standard applies to semi-finished meat * dough products - frozen dumplings intended for sale in trade and public catering networks (hereinafter referred to as dumplings).

This standard uses normative references to the following interstate standards:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the number of prepackaged goods in packages of any kind during their production, packaging, sale and import

GOST 21-94 Granulated sugar. Technical conditions

GOST 779-5S Meat and beef in half carcasses and quarters. Specifications GOST 1129-2013 Sunflower oil. Specifications GOST 1341-97 Vegetable parchment. Technical conditions

GOST 1723-86 Fresh onions harvested and supplied. Specifications GOST 1760-86 Parchment. Technical conditions

GOST ISO 1841-2-2013 Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

GOST 2226-2013 Bags made of paper and combined materials. General technical conditions GOST 4288-76 Culinary and semi-finished products from minced meat. Acceptance rules and test methods

GOST 6309-93 Sewing cotton and synthetic threads. Specifications GOST ISO 7218-2011 Microbiology of food and animal feed. General requirements and recommendations for microbiological research

GOST 7269-79 Meat. Sampling methods and organoleptic methods for determining freshness GOST 7977-87 Fresh harvested and supplied garlic. Specifications GOST 8273-75 Wrapping paper. Technical conditions

GOST 9957-73 Sausages and products from pork, lamb and beef. Method for determination of sodium chloride

GOST 9959-91 Meat products. General conditions for organoleptic assessment GOST 10354-82 Polyethylene film. Technical conditions

GOST 10444.12-2013 Microbiology of food and animal feed. Methods for the detection and enumeration of yeasts and molds

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 10970-87 Skimmed milk powder. Technical conditions

GOST 12303-80 Packs of cardboard, paper and combined materials. General specifications

GOST 12306-66 "* Soft glassy wheat flour for pasta... Technical conditions

GOST 12307-66 s Durum wheat flour (durum) for pasta. Technical conditions

GOST 13511-2006 Corrugated cardboard boxes for food products, matches, tobacco products and detergents. Technical conditions

GOST 13513- 86 e Corrugated cardboard boxes for meat and dairy products. Technical conditions

GOST 13830-97 Food table salt. General technical conditions GOST 14192-96 Marking of goods

GOST 16439-70 * Flour of the second grade from durum wheat (durum). Specifications GOST 16729-71 * Dried garlic. Specifications GOST 16867-71 Meat and veal in carcasses and half carcasses. Specifications GOST 17308-88 Twine. Specifications GOST 17435-72 Drawing rulers. Specifications GOST 18251-87 Paper-based adhesive tape. Specifications GOST 18321-73 Statistical quality control. Methods for random sampling of piece products

G OST 19496-2013 Meat. Method of histological examination

GOST 20477-86 Polyethylene tape with a sticky layer. Technical conditions

GOST 21237-75 Meat. Bacteriological analysis methods

GOST 21784-76 Poultry meat (carcasses of chickens, ducks, geese, turkeys, guinea fowls). Specifications GOST 23042-86 Meat and meat products. Methods for determination of fat GOST 23392-78 Meat. Methods for chemical and microscopic analysis of freshness GOST 25011-81 Meat and meat products. Methods for determination of protein GOST 25292-82 Rendered edible animal fats. Specifications GOST 25951-83 Polyethylene heat-shrink film. Specifications GOST 26574-85 Wheat baking flour. Specifications GOST 26669-85 Food and flavoring products. Sample preparation for microbiological analyzes

GOST 26670-91 Food products. Methods of cultivation of microorganisms GOST 26927-86 Raw materials and food products. Methods for determination of mercury GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Method for determination of arsenic GOST 26932-86 Raw materials and food products. Methods for determination of lead GOST 26933-86 Raw materials and food products. Methods for the determination of cadmium

GOST 27569-87 13 Fresh sold garlic. Specifications GOST 27583-88 ’4 Edible hen eggs. Specifications GOST 29045-91 Spices. Allspice. Specifications GOST 29048-91 Spices. Nutmeg. Specifications GOST 29050-91 Spices. Black and white pepper. Specifications GOST 29052-91 Spices. Cardamom. Specifications GOST 29053-91 Spices. Ground red pepper. Specifications GOST 29055-91 Spices. Coriander. Technical conditions

GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements

GOST 30363-2013 Liquid and dry food egg products. Specifications GOST 30519-97, s Food products. Method for detecting bacteria of the genus Salmonella GOST 30538-97 Food products. Method for the determination of toxic elements by the atomic emission method

GOST 31361-2008 16 White sugar. Specifications GOST 31450-2013 Drinking milk. Technical conditions

GOST 31463-2012 Durum wheat flour for pasta. Specifications GOST 31473-2012 Turkey meat (carcasses and parts thereof). General specifications GOST 31476-2012 Pigs for slaughter. Pork in carcasses and half carcasses. Specifications GOST 31477-2012 Meat and meat products. Immunoprecipitation method for determining the mass fraction of animal (pork, beef, lamb) protein

GOST 31479-2012 Meat and meat products. Method of histological identification of the composition GOST 31491-2012 Soft wheat flour for pasta. Specifications GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic GOST 31654-2012 Edible chicken eggs. Technical conditions

GOST 31659-2012 (ISO 6579: 2002) Food products. Method for the detection of bacteria of the genus Salmonella

GOST 31671-2012 (EN 13805: 2002) Food products. Determination of trace elements. Sample preparation by mineralization at elevated pressure

GOST 31694-2012 Food products, food raw materials. Method for the determination of the residual content of antibiotics of the tetracycline group using high performance liquid chromatography with a mass spectrometric detector

GOST 31707-2012 (EN 14627: 2005) Food products. Determination of trace elements. Determination of total arsenic and selenium by atomic absorption spectrometry with generation of hydrides with preliminary mineralization of the sample under pressure

GOST 31747-2012 Food products. Methods for the detection and determination of the number of bacteria of the group of Escherichia coli (coliform bacteria)

GOST 31777-2012 Sheep and goats for slaughter. Lamb, lamb and goat meat in carcasses. Technical conditions

GOST 31778-2012 Meat. Cutting pork into cuts. Specifications GOST 31796-2012 Meat and meat products. Accelerated histological method for determining the structural components of the composition

GOST 31797-2012 Meat. Cutting beef into cuts. Specifications GOST 31903-2012 Food products. Rapid method for the determination of antibiotics GOST 31904-2012 Food products. Sampling methods for microbiological testing

GOST 31962-2013 Chicken meat (chicken carcasses, broiler chickens and their parts). Specifications GOST 32008-2012 (ISO 937: 1978) Meat and meat products. Determination of nitrogen content (arbitration method)

GOST 32009-2013 Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

GOST 32031-2012 Food products. Methods for the detection and determination of bacteria Listeria monocytogenes

GOST 32065-2013 Dried vegetables. General specifications

GOST 32161-2013 Food products. Method for determination of cesium content Cs-137

GOST 32164-2013 Food products. Sampling method for determination of strontium Sr-90 and cesium Cs-137

GOST 32308-2013 Meat and meat products. Determination of the content of organochlorine pesticides by gas-liquid chromatography

GOST 32951-2014 Semi-finished meat and meat-containing products. General specifications

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "[National Standards", which was published as of January 1 of the current year , and on the issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard, the replacing (modified) standard should be followed. If the reference standard is canceled without replacement, then the provision in which the reference is made to it applies in the part that does not affect this scree.

3 Terms and definitions

The terms used in this standard apply. GOST 32951.

4 Technical requirements

4.1 Dumplings must comply with the requirements of this standard and be developed according to technological instructions 1 "for the production of dumplings in compliance with the recipes and requirements established by (1]., I

4.3.2 Microbiological indicators of ravioli should not exceed the norms established or by regulatory legal acts in force on the territory of the state that adopted the standard.

4.4 Requirements for raw materials

4.4.1 For the production of dumplings apply:

Beef in accordance with GOST 779. GOST 31797 and obtained by cutting:

trimmed beef of the highest grade without visible inclusions of connective and fatty

trimmed beef of the first grade with a mass fraction of connective and adipose tissue not exceeding 6.0%;

single-grade trimmed beef with a mass fraction of connective and adipose tissue not exceeding 10.0%;

trimmed sausage beef with a mass fraction of connective and adipose tissue not exceeding 12.0%;

trimmed beef of the second grade with a mass fraction of connective and adipose tissue not exceeding 20.0%;

trimmed fatty beef with a mass fraction of connective and adipose tissue not exceeding 35.0%;

Beef cutlet meat with a mass fraction of connective and adipose tissue no more than 20.0%;

Veal in accordance with GOST 16367 and the premium veal obtained during its cutting without visible inclusions of connective and adipose tissue;

Pork in accordance with GOST 31476. GOST 31778 and obtained by cutting:

trimmed lean pork with a mass fraction of adipose tissue not exceeding 10.0%; trimmed semi-fat pork with a mass fraction of adipose tissue from 30.0 to 50.0%; single-grade trimmed pork with a mass fraction of adipose tissue not exceeding 55.0%: trimmed sausage pork with a mass fraction of adipose tissue not exceeding 60.0%; trimmed fatty pork with a mass fraction of adipose tissue from 50.0 to 85.0%;

Pork cutlet meat with a mass fraction of adipose tissue not exceeding 35.0%;

Lamb in accordance with GOST 31777 and single-grade trimmed lamb obtained during its cutting with a mass fraction of connective and adipose tissue not exceeding 20.0%;

Lamb cutlet meat with a mass fraction of connective and adipose tissue no more than 20.0%;

Frozen trimmed meat blocks (beef, pork, lamb);

Raw fat beef, pork, mutton (subcutaneous and fat tail);

Melted animal fat food in accordance with GOST 25292;

Pork fat;

Poultry meat in accordance with GOST 21784. GOST 31473, GOST 31962 and boneless meat of legs, thighs and breast obtained during their cutting;

Wheat baking flour in accordance with GOST 26574. not lower than the first grade;

Soft wheat flour for pasta in accordance with GOST 12306, GOST 31491, first grade;

Flour of the second grade from durum wheat (durum) according to GOST 16439;

Durum wheat flour for pasta in accordance with GOST 12307, GOST 31463 ■ first grade;

Fresh onions in accordance with GOST 1723;

Dried onions in accordance with GOST 32065;

Quick-frozen onions;

Dried fried onions;

Fresh garlic in accordance with GOST 7977. GOST 27569;

Dried garlic in accordance with GOST 16729. GOST 32065;

Frozen minced garlic;

Garlic, canned with table salt;

Black or white pepper in accordance with GOST 29050;

Ground red pepper in accordance with GOST 29053;

Allspice according to GOST 29045;

Nutmeg in accordance with GOST 29S46;

Cardamom in accordance with GOST 29052;

Coriander in accordance with GOST 29055;

Dried greens:

Drinking water;

Edible table salt in accordance with GOST 13830. Evaporated or stone, cage, self-deposited, grinding N "0. No. 1 and No. 2. Not lower than the first grade;

Sugar * sand in accordance with GOST 21. GOST 31361;

Drinking milk in accordance with GOST 31450;

Skimmed milk powder in accordance with GOST 10970;

Edible chicken eggs in accordance with GOST 27583. GOST 31654;

Egg products in accordance with GOST 30363;

Sunflower oil in accordance with GOST 1129;

Nutritional supplements:

flour processing substances designed to improve baking qualities or the color of flour (dough) in accordance with;

antioxidants: EZOO. E301. E306. E392. green tea extract.

4.4.2 It is allowed to use similar raw materials in terms of quality and safety and meeting the requirements set out in 4.3.1.

4.4.3 Used in the production of ravioli:

Raw materials of animal origin are subject to veterinary and sanitary examination and must comply with the requirements (1], and.and also the requirements established in the territory of the state that adopted the standard;

Drinking water in terms of safety indicators must comply with the requirements established by regulatory legal acts in force on the territory of the state that adopted the standard;

Other raw materials (ingredients) must comply with the requirements and (4). as well as the requirements established in the territory of the state that adopted the standard.

4.4.4 It is not allowed to use:

Meat of bulls, boars, rams;

Raw meat frozen more than once:

Raw meat in a frozen state with a shelf life: for beef - more than 6 months.

for pork, lamb, raw fat - more than 3 months. for poultry meat - more than 1 month.

Raw meat that has noticeably discolored on the surface;

Pork (including bacon) with signs of oxidative damage to adipose tissue (yellowing, salting, rancidity);

Contaminated crude fat that has changed color, with an off-odor.

4.5 Marking

4.5.1 Marking of consumer packaging - according to (1), TP TS 021/2011

Technical Regulations of the Customs Union "On Security food products»

| 3] TRTS 033/2013

Technical Regulations of the Customs Union "On the safety of milk and dairy products"

TRTS 029/2012

Technical Regulations of the Customs Union "On Security food additives, flavors and technological aids "

TR CU 022/2011

Technical Regulations of the Customs Union "Food products in terms of their labeling"

TR CU 005/2011

Technical Regulations of the Customs Union "On safety of packaging"

UDC 637.521.475: 006.354 MKS 67.120.10

Key words: frozen dumplings, semi-finished product in dough, category, mass fraction of minced meat, technical requirements. "Elite". aHovyazhy ". "Veal". "Eastern". "Russians". "Siberian". "Canteens". "Traditional". aHome ". "Sheep", "Hunting". "Pork". "Uralian". "Sabantuy"

Editor DA Mezinova Proofreader M.I. Pershina Computer layout E.K. Cousin

Signed for printing on 02/08/2016. Format 60x84 "/ *.

Uel. print l. 2.33. Circulation 54. For room 63.

Prepared on the basis of the electronic version provided by the developer of the standard

FSUE "STANDARTINFORM"

123995 Moscow. Granatny lane .. 4.

"Assigning a group in accordance with GOST 32921-2014" Products of the meat industry. The procedure for assigning a group.

d The Russian Federation has GOST R 54315-2011 “Cattle for slaughter. Beef and veal in carcasses, half carcasses and quarters. Technical conditions ".

In the Russian Federation, GOST R 52791-2007 “Canned milk products. Powdered milk. Technical conditions ".

The Russian Federation has GOST 31491-2012 “Soft wheat flour for pasta. Technical conditions ".

9 The Russian Federation has GOST 31463-2012 “Durum wheat fly for pasta. Technical conditions ".

9 In the Russian Federation, GOST R 54463-2011 “Containers made of cardboard and combined materials for food products. Technical conditions ".

"In the Russian Federation, GOST R 51574-2000" Food table salt. Specifications "is in force.

The Russian Federation has GOST 31463-2012 “Durum wheat flour for pasta. Technical conditions ".

The Russian Federation has GOST 32065-2013 “Dried vegetables. General technical conditions ".

In the Russian Federation, GOST R 54315-2011 “Cattle for slaughter. Beef and veal in carcasses, half carcasses and quarters. Technical conditions ".

’’ In the Russian Federation, GOST R 54675-2011 “Meat of geese (carcasses and their parts). Technical conditions ". GOST R 54S75-2012 “Guinea fowl meat (carcasses and parts thereof). Technical conditions ". GOST 31962-2013 “Chicken meat (chicken carcasses, broiler chickens and their parts). Specifications "and GOST 31473-2012" Turkey meat (carcasses and parts thereof). General technical conditions ".

The Russian Federation has GOST 31659-2012 (ISO 6579: 2002) “Food products. Method for detecting bacteria of the genus Salmonella ".

"* In the Russian Federation, GOST 21-94" Sugar-leook. Technical conditions "is in force.

2 The Russian Federation has GOST R 52189-2003 “Wheat flour. General technical conditions ".

° The Russian Federation has GOST R 55909-2013 “Fresh garlic. Technical conditions ". u The Russian Federation has GOST 31654-2012 “Edible hen eggs. Technical conditions ".

In the labeling, it is allowed to indicate the average values of nutritional value indicators obtained by the manufacturer, taking into account the raw materials used and the production technology, while deviations from the actual values of the indicators of protein, fat, carbohydrates should not exceed ± 2 g of energy value - no more than 15%. unless otherwise specified by the manufacturer.

This article shows the recipes for dumplings per 100 kg of product according to the long-forgotten GOST.

Meat of the 2nd grade is obtained from the chest, neck, shank, shank, flank; this meat contains a mass fraction of adipose and connective tissues up to 20% of the total mass.

An interesting simple fact: both homemade, classic and industrial dumplings according to GOST were tasty and will always be when the recipe includes, in addition to chilled meat, fresh onions and fresh chicken eggs. So it was ... Today the recipes for dumplings seem to be the same according to the new GOST, there are no differences in composition, but for some reason there is no meat in them ...

The classic recipe for delicious homemade dumplings for today is the same as described in the tables. Only be sure to add water to the minced meat for dumplings, and about 20%. Then, when cooking, dumplings will turn out with juicy minced meat. On an industrial scale, the preparation of dumplings is carried out, allowing, subject to technological processes, to obtain also good dumplings.

Recipes for dumplings according to the old canceled GOST

RUSSIAN dumplings were made according to three recipes. Differences in the use of the amount of quality raw materials. Best recipe Russian dumplings №3. It used premium beef.

SIBERIAN dumplings. This recipe was conceived specifically for the inhabitants of Siberia and the North, where cold winters prevail, so a more nutritious diet was required. The calorie content was achieved by using more fatty meat.

BEEF dumplings the composition of the filling implies the dominant amount of beef meat, but in order for the filling to acquire a soft juicy consistency when cooking dumplings, it is necessary to use fatty meat.

Pork dumplings made from minced semi-fat pork. Such minced meat is self-sufficient to form the taste of the dumplings and the integrity of the filling shape.

Irkutsk dumplings produced for residents of cold regions. There is more fat in the recipe, which gives calories to the product.

CAPITAL dumplings. This classic recipe, which is used by many even now, when 2 parts of pork are added to 1 part of beef.

CUBAN dumplings. These are the only dumplings in the old days that used poultry meat and more pork than beef in the filling. And this is not surprising: earlier beef production in the southern parts of our country was poorly developed.

Snack dumplings this is almost an analogue of modern products, in which meat is not used as meat, but at best by-products. Then they were cheap and tasty, and there was nothing wrong with that. The dumplings were designed for a wide range of people in all the hinterlands of our country.

PEASANT dumplings This is an economy version of a food product "diluted" with cabbage and low quality pork, which made the cost of dumplings cheaper.

MEAT AND POTATO dumplings is the firstborn of early fast food.

These were all recipes for delicious dumplings. However, in order to reduce the cost of minced meat, soy, soy isolate (protein substitute), mechanically deboned poultry meat, offal, flour, semolina, boiled pearl barley, dyes, phosphates, vegetable and animal proteins, emulsifiers, dietary fibers, flavorings are added to it. , flavor enhancers and humectants that give weight to the dumplings.

GOSTs for food products: quality of dumplings

Two of the most important GOSTs have been canceled: GOST R 52675-2006 (Semi-finished meat and meat-containing products. General technical conditions) and GOST R 51187-98 (Semi-finished minced meat products, dumplings, minced meat for baby food).

Class A - not less than 72%

Class B - not less than 55%

Class B - not less than 45%.

Such ratios were maintained in almost all the recipes for dumplings shown in this article, and this is not baby food.

According to GOST R 52675-2006, the use of semi-finished meat products of the following categories has been canceled:

A - with a mass fraction of muscle tissue in the filling recipe from 80%

B - with a mass fraction of muscle tissue in the filling recipe from 60 to 80%

B - with a mass fraction of muscle tissue in the filling recipe from 40 to 60%

D - with a mass fraction of muscle tissue in the filling recipe from 20 to 40%

D - with a mass fraction of muscle tissue in the filling recipe of less than 20%.

Dumplings recipes according to the new GOST

Class B - with a mass fraction of minced meat (not trimmed meat !!!) not less than 50%. It doesn't say what kind of meat: beef or poultry! Minced meat can be anything.

It is now allowed to add to minced meat:

Sheared beef of the second grade with a mass fraction of connective and adipose tissue up to 20%

Fat trimmed beef with a mass fraction of connective and adipose tissue up to 35%

Semi-fat trimmed pork with a mass fraction of adipose tissue from 30 to 50%

Fat trimmed pork with a mass fraction of adipose tissue from 50 to 85%

Poultry

Dried and frozen onions

Antioxidants E300, E301, E306, E392.

Given that this is not a complete list, it becomes clear: all these new ingredients clearly do not add flavor and benefit to modern dumplings. The task of the technologists was to bind any fat mass with various fillers in order to provide the output with something similar to a meat product with a given amount of fat and protein. It is the latter that is regulated in the new GOST 33394-2015.

As a result, today we have:

Practical elimination of production of top quality products (class A) containing meat

Eliminated the production of semi-finished products of categories (from B to D) from natural meat

Lack of release of dietary semi-finished products

The almost complete lack of quality, and indeed of meat itself, in "meat" products has been legalized.

One of the main quality criteria for dumplings is the dough / minced meat ratio. The more the ratio shifts towards the mass fraction of minced meat, the more solid the product is. According to GOST in raw dumplings the ratio "dough / minced meat" is regulated - "50:50". But in the process of cooking dumplings, the dough swells and excess water is released from the minced meat. For this reason, the initial ratio "50:50" can change to "65:35", and in some cases to "75:25", in the direction of increasing the mass fraction of the dough.
Therefore, for the preparation of high-quality dumplings, it is necessary to strive to use dough with good cooking properties (low swelling capacity) and minced meat with a high moisture-binding capacity.

Dumplings made from bread flour with a gluten content of 28% swell by an average of 60-100% during cooking. For cooking properties dumplings its density, determined by the amount of pressing during molding, the quality of flour (content and properties of gluten), the degree of surface roughness of the molded dumplings, affect to one degree or another.
The preparation of minced meat must be carried out in accordance with an approved technology. After grinding chilled or defrosted meat in a meat grinder, the minced meat is sent to the meat mixer, where it is mixed with the rest of the recipe components. Stirring should be carried out until the added water is completely bound, that is, for at least 15-20 minutes. Otherwise, excess moisture is released in the form of broth, which subsequently flows out when biting ready-made dumplings. In addition, with direct contact, water from minced meat can penetrate into the dough casing, significantly deteriorating its quality.

Steep dumplings dough for the machine for the production of dumplings:

Flour / s: 700 gr, 700 gr
Egg: 2 pcs, 60 gr
Water: 260 ml, 260 ml
Salt: 15 g, 15 g
Exit: 1000 g

The flour is poured into a kneading machine, water, eggs, salt are added and the dough is kneaded until it acquires a homogeneous consistency. The prepared dough is kept for 30 minutes to swell the gluten and give the dough elasticity, after which it is used to prepare dumplings.

Dumplings (semi-finished products):

Name of raw materials Gross: Net:

Dumplings dough: 450
Beef: 272, 200
Pork: 270, 230
Onion: 50, 42
Salt: 9, 9
Black pepper: 0,5, 0,5
Sugar: 0,5, 0,5
Water: 90, 90
Water: 90, 90
Salt: 15, 15
Minced meat mass: 460
Output p / f: 1000 g

Dough for dumplings:

Raw materials: Gross: Net:

Flour / s: 695 g, 695 g
Egg: 2 pcs, 60 gr
Water: 270 ml, 270 ml
Salt: 12 g, 12 g
Exit: 1000 g

The calculation is given for 1 kg of finished dough.

Heated to 30-35 degrees is added to the flour. Water, then eggs, salt, sugar and knead the dough until it acquires a uniform consistency. The prepared dough is kept for 30 minutes to swell the gluten and give the dough elasticity, after which it is used to prepare dumplings.

Dumplings with curd mince (semi-finished product)

Name of raw materials Gross Net (kg)

Dough for dumplings: 8,2
Minced meat mass: 10,3
Output p / f: 18,5

Minced curd for dumplings:

Raw materials: Gross: Net:

Curd: 792, 784
Egg: 2 pcs, 80 gr
Sugar: 90, 90
Wheat flour: 40, 40
Butter: 40, 40
Vanillin: 0.1, 0.1
Exit: 1000 gr

The curd is passed through a pulping machine. Then add eggs, flour, butter, vanillin and mix everything thoroughly.

Minced potato with mushrooms and onions for dumplings

Raw materials: Gross: Net:

Potato: 1074, 740
Onion: 214, 90
Dried mushrooms: 90, 180
Vegetable oil: 30, 30
Salt: 10, 10
Exit: 1000 g

Peeled potatoes are boiled, the broth is completely drained. Then, hot potatoes are rubbed, mixed with onions, sautéed until tender, and chopped mushrooms.