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Pel’meni production

Pel’meni production. By Alexandra Surodeeva. Pel’meni. Boiled piece of pastry stuffed with minced meat. Brief History. The first pel’men in 16 th century Came from Asia (China) or from Ural mountains in Russia (“pel’jan” – “bready year”)

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Pel’meni production

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  1. Pel’meni production By Alexandra Surodeeva

  2. Pel’meni Boiled piece of pastry stuffed with minced meat

  3. Brief History • The first pel’men in 16th century • Came from Asia (China) or from Ural mountains in Russia (“pel’jan” – “bready year”) • Anolog of pel’meni: China (“dim sum” with vegetables), Georgia (veal “hinkali”), Central Asia (“manti” with pumpkin), Italy (“ravioli”, “tortellini”)

  4. Original recipe of Russian pel’meni

  5. 1. Preparation of feedstock 4. Formation of pel’meni 2. Preparation of paste 5. Freezing 3. Preparation of minced meat Production process 6. Packing and storing

  6. 1. Preparation of feedstock • meal (sifting, cooling 18-20°C) • eggs (shelling, filtering) • spices (sifting, weighting) • meat (deleting vessels, bones, etc.) • onions and garlic (peeling and cutting)

  7. 2. Preparation of paste • Kneading dough • meal gluten 32-33% • all the components are mixing together at the same time until it is plastic • Parameters of product • time of mixing not less then 15 min • water percentage in a paste 39-42% • paste temperature when ready 26-28°C • time of after-preparation storing 40-60 min

  8. 2. Preparation of paste

  9. 3. Preparation of minced meat • Loading beef, salt, spices, onions and salt-water solution • cutting about 1 min • Loading pork • additional cutting about 1-2 min • speed of rotation 2650 per min

  10. 4. Formation of pel’meni for machine АИПР-0.55-60 type, three lading sections • ready paste • minced meat • pouring meal to avoid sticking pel’meni • extra meal can be collected and used for pouring again • amount deformed product can be not more the 3%

  11. 5. Freezing • Before freezing store not more then 20 min at above zero temperature • Freezing at -15 -25°C during 2-3 hours until the temperature inside the meat is -10°C

  12. 6. Packing and storing • Weighing and packing manually by 350g, 500g, 1000g, but no more than 6000g • Store at temperature -10°C about 1 month from the packing date

  13. References • http://www.agro-servis.ru/ • http://meat-pro.ru/pelmeni/ • http://www.equipnet.ru/ • http://rutube.ru/ • http://www.youtube.com/ Thank you for attention

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