Photo: how to make dumplings Bashny.Net

From the series "Made in Belarus".
Today advantageous offer: meat, plus a side dish - for reasonable money! Before the appearance 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 falling apart? How much can be stored in an open package dumplings? Finally, if there is meat?
And if there is - whose?

To find answers to these questions, we went to an elephant. Local plant makes dumplings of about six, and in the largest amounts, however they are not untwisted, such as Vaukavysk. But analysis of the market leave interested parties. We have found meat dumplings ...

Will be 44 photos





Technology of production of ravioli is the same: at home, at meat 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 the ceiling of the line "down to earth" down carcasses of dead animals. On the tables they pick obvalschiki. Pork carcass cut up these guys in a few minutes. With a fine job helping the employee slaughterhouse.



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Pig - that smoked, and sausage, and canned goods. Nevertheless, it is literally a place for dumplings.



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Each type of ravioli - is primarily the original filling (dough is the same thing). The most common are the dumplings with minced pork and beef. The composition of stuffing for ravioli can include raw oil (no more than 28% by volume). Technologists say that he gives juiciness.



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Stuffing is made on a huge meat grinder, which looks like a flying saucer, and is called the cutter (from the English. Cut - cut). The machine can make mincemeat of any size fraction. She, for example, prepare the stuffing for cooked sausages, which is generally similar to the emulsion. Meat ravioli to cut larger.
At this stage add the onion and spices.



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Search for a part of dumplings "chemistry" is not a good idea. It is a product with a longer shelf life, so to preserve it, to moisturize the temptation to paint or not as much as some other kinds of meat products. Normally buyers dissatisfaction is the content of soybeans. We hasten to reassure readers: Now the Belarusian market of meat products soybean was slightly less because it has risen .... Now, with the success of soy substitutes, such as shredded pork skin



Stuffing is downloaded into a cart and went to the shop, where he will meet with "half".



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The line for the production of dumplings is a multiple node. In one kneaded dough in the second form testolist, third-added finished stuffing.

Posted in [mergetime] 1380003130 [/ mergetime]
Formulating the test for each slaughterhouse profile is not quite the case. "We consulted with bakers - says production engineer Lyudmila Nesterovich. - It was necessary to pick up a good flour, the dough is stretched, glued together, but does not stick to the car



We stopped at the flour from the region, but, say, local protectionism is not to blame.



Ravioli dough comprises flour, water, egg powder (for elasticity and strength), sunflower seed oil, which avoids sticking of the dough to the line. If the dough is cooked correctly, dumplings boiled soft will not.



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Sheet thickness can be different. But there is a standard test weight ratio and weight filling: meat dumplings should be at least 49% by weight. It weighs generally about 10 grams of dumpling.



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