Place raw or prepared minced meat into chebureks

Pasties with fish - step-by-step recipe with photos on Povar.ru

Description of preparation:

Do you want variety in your home kitchen?
Then prepare fish chebureks, which turn out no worse than meat ones. It’s very easy to do, watch the step-by-step recipe and cook with pleasure! Prepare your ingredients.

Sift the flour into a mixing bowl, make a well in the flour, and pour a glass of boiling water into it.

Whisk 1 egg, add a pinch of salt, add vegetable oil, mix everything.

Add the butter-egg mixture to the flour.

Knead the dough, knead until smooth and homogeneous. Transfer the dough into a plastic bag while you prepare the minced fish.

How long to fry the pasties and at what heat?

First, let's prepare the crispy dough for homemade chebureks.
Pour 1.5 cups of boiling water into the bowl for kneading the dough. There must be boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to brew the flour. Pour in a glass of flour and knead so that there are no lumps left. During the time we knead the dough, the water and flour will cool enough and then we will add the egg. When the egg is added, mix again into a homogeneous mass.

Next, add a glass of flour and knead the dough. The dough should be very hard. Almost as hard as dumplings. Check the amount of flour in the dough; it may take you a little less or a little more.

Then we cover the dough with a towel and while we remove it, it should lie down for a while and ripen, then it will be much better. In the meantime, let's prepare the minced meat for pasties.

Fried pies can easily be made at home yourself, the main thing is to make the dough correctly. But if you don’t want to bother with it, then you can buy puff pastry in the store or you can immediately buy ready-made semi-finished products. The dish can be prepared in any container with a thick bottom. This could be a frying pan, a saucepan, or even a slow cooker.

At what temperature should you fry the pies? If you make them in a slow cooker, then set it to the “Deep Fry” mode. It will be approximately 140-170°C. If you cook in a frying pan, then heat the oil and fry the pasties only over medium heat. This way you will avoid splashes of hot oil, and the “pies” will definitely be fried.

Many people have a question: why do chebureks burst when fried? There may be several reasons:

inelastic, dry dough;
a large amount of filling, the dough simply breaks;
air inside the “pie”;
insufficient amount of oil when frying.

If you use pre-cooked products, do not defrost them before frying, otherwise they will lose their shape and become soggy from the filling.

My acquaintance with this dish began with this recipe, and I constantly return to it. Meat pies prepared this way turn out just right: crispy, with a juicy filling and literally melt in your mouth.

Ingredients:

Minced fish

Introduction What is minced fish? How a bone separator works Advantages of minced meat Disadvantages of minced meat Preparing fish for a meat grinder Working as a separator Keeping quality of minced meat Rules for handling and storing minced meat Sensory properties of minced meat Disposal of minced meat

Introduction

This note applies primarily to minced meat produced when the fish flesh is separated from the skin and bones in a bone separator. The advantages and disadvantages of minced meat are discussed, tips are given on preparing fish for grinding, the use of a bone separator, and the transport and storage of minced meat. The quality of the mince is compared with that of other types of fish, and there are some comments about how the mince can be fully utilized.

What is minced fish?

The most common method of separating the edible flesh from the waste is by filleting, but it is possible to obtain more pulp in the form of coarse mince by putting either raw fish or the waste left over from filleting through a bone separator.

How does a bone separator work?

There are bone separators operating on different principles commercially, but the most widely used type for fish is a relatively simple design. Fish or pieces of fish are loaded from a hopper to pass between a moving rubber belt and the outer surface of a rotating perforated stainless steel drum. The flesh is pushed through the perforations into the drum, from where it is expelled as coarse mince by a fixed auger. The skin and bone are left on the outside of the drum and are continuously removed by a scraper blade. Perforation drums usually have a diameter of 5 mm, but drums with smaller or larger holes have holes from which minced meat of different textures is obtained. Profitability can be increased by increasing the tension of the belt, due to a slight increase in the degree of crushing of the pulp, as well as in the number of bones, pieces of skin and the black lining of the abdominal wall.

Benefits of minced meat

The overall yield of low-bone meat is higher only with filleting; twice as much can be obtained by separating the pulp directly from gutted headless fish. When the fish is first filleted, an additional 8-12% of the pulp can be separated from the fillet waste.

Some people don't like fatty fish, such as herring, and this is partly due to the large number of small bones left in the fillet; mince from these fish is relatively boneless and may therefore be more palatable. The flesh of underexploited species such as blue whiting, which is difficult to fillet due to its small size or awkward shape, is easily removed in a bone separator.

Grinding allows for better control of flavor, appearance and shelf life through additives. For example, rancidity in oily fish is easier to control when minced. pulp by thoroughly mixing with approved antioxidants or minced meat from different fats, the contents can be mixed to obtain a more desirable result. Minced meat can be cast into a variety of shapes and is suitable for continuous production methods.

Disadvantages of minced meat

When grinding fish meat, the texture, taste and sometimes also color are changed; hence minced fish and products derived from it now have only limited retail outlets. Small quantities are used in fish cakes and in less expensive varieties of fish stick, and some are used to fill voids in frozen laminated fillet blocks from which they are cut into portioned portions and fingers. The current market for minced meat is small compared to the volume of minced meat that may be available from all suitable types.

Minced meat spoils more quickly than fillets of the same material, mainly because the structure of the flesh is destroyed when separated, and the excess must be maintained to maintain good quality; in particular, the fish used for minced meat must initially be of very high quality, and processing must be completed quickly.

Preparing fish for minced meat

Whole white fish, such as cod and haddock, should be gutted and topped. In addition, the area of the spine directly above the abdominal cavity. should be removed; otherwise, blood along the spine will cause discoloration and spoilage of the minced meat, and large pieces may damage the rubber separator band. Fillet trimmings can be fed directly into the separator. All oily fish should be gutted and headed and then separated to allow them to pass through the separator more easily. Soft-skinned species should be skinned. before passing them through the separator; otherwise too many skin fragments will pass through the mince.

All fish or trimmings being prepared for separation should be rinsed to remove adhering debris and drained before entering the machine.

Work separator

The separator must be cleaned and cooled before use and at intervals during use; Feeding flake ice through the machine during operation, followed by rinsing with a high-pressure hose, is a simple and effective cleaning and cooling procedure. If the machine becomes clogged during operation, it should be disassembled, a fairly simple task, and the parts should be washed thoroughly with a hose.

Regular lubrication is necessary; The machines are equipped with grease nipples and suitable food grade lubricant must be injected through them. every few hours when using the machine daily.

Fish can be fed randomly from the hopper to the separator. method, but performance can be improved by placing the fish skin-side against the belt and the cut surface of the meat against the drums; The skins are removed cleanly, the separator is less clogged, and the minced meat is less likely to contain flakes and pieces of skin.

Keeping quality of minced meat

Hygienic minced meat has the same original quality as the raw materials from which it was made; when the mince is made from fresh white fish, the fillet makes the best mince, followed by the fillet trimmings, frames or skeletons from which the fillet is cut, and only the ridges in this in descending order of quality. Mince from stale fish is bad, no matter what the parts of the fish are used.

Minced cod fillets from 4 days of aging have an unacceptably high bacterial count after 24 hours of storage at 5-10°C. Minced meat made from 12-day old cod fillets has a high initial count, which changes slightly when stored for 24 hours. Therefore, minced meat should be made only from fresh raw meat. material quickly and hygienically processed and then frozen.

Handling and storage of minced meat

Minced meat should be frozen immediately after it is prepared or added to foods, and then frozen within 4-5 hours of production; Food must be kept refrigerated while waiting to freeze.

Minced meat can be frozen in blocks in cardboard boxes on a horizontal plate. freezer in the same way as for glued fillet blocks.

The shelf life of frozen good quality cod mince and haddock meat is at least 6 months at -30°C or 3 months at -20°C, without significant loss of quality, but some fish, especially hake and pollock, have been found to have a shorter shelf life shelf life in the refrigerator. All types of minced meat that include part of the active tissue of the spine and intestines will also have a reduced shelf life in the refrigerator. Minced meat washed with water holds better than unwashed minced meat, and minced meat with additives such as sucrose or sorbitol holds better than minced meat without additives. Minced fatty fish require protection from oxidation when stored in the refrigerator.

Sensory properties of minced meat

The appearance and texture of mince differs from fillets because the flesh is fragmented, but limited testing has shown that consumers are not overly put off by the unfamiliar appearance of mince when presented in fish sticks, provided they are made from fresh stock; indeed, in taste tests, children clearly preferred fish sticks made from mince rather than fillets.

There is some loss of the fresh fish's sweet flavor during grinding and, more seriously, there can sometimes be a slight "cardboard" taste. found to be more commonly associated with refrigerated storage of whole fish. There may also be a slight increase in hardness and dryness.

By including blood-rich tissue from under the spine among the raw materials, the resulting minced meat will be red in color; minced meat turns brown when cooked and has an unacceptable and sometimes extremely undesirable metallic aroma.

Bone separators do not remove all pieces; The table shows the typical average bone content of minced fish using a 5mm drum.

Kinds	Piece of fish	Bone weight mg/kg minced meat
cod	Fillet	84
	Trimmings	272
	Framework	1736
	Backbone networks	4050
Herring	Divided fish	2610

Some bone remains in minced meat from fillets or gutted whole fish are needle-shaped and sometimes more than 6 mm in length, which exceeds some bone limit specifications. Bone particles in minced meat from carcasses, that is, the skeletons of whole fish from which the fillet was made, are removed, but still carrying some pulp, dull and irregularly shaped; they will meet the specification that the bones should not be capable of penetrating the soft palate, but may not meet the specification that limits the permitted weight of the bone present. Using a drum with smaller holes reduces bone content, but also produces a mince of poorer texture; Perforations from 1 to 7 mm are available commercially, but a 5 mm drum usually offers the most reasonable compromise.

Using minced meat

Existing applications are the production of fish cutlets, as a filler in laminated fillet blocks with a minced meat content of up to 15%, and for the production of cheaper fish sticks and portions.

It is possible to prepare deep-frozen dishes. from minced meat. The fatty minced fish can be used to create a range of flavorful fish fingers. products by adding a suitable sauce, such as tomato, curry, mustard or cheese. Minced meat is also suitable for making special products such as Gefüllte. Fish: Experimentally prepared minced blue whiting was found to be suitable for preparing surimi and kamaboko, two important Japanese fish products; valuable UK export trade could emerge to satisfy this market.

Good quality frozen mince in small blocks can be found in the retail market for use from home freezers as an ingredient in home-cooked meals.

Mince allows for significant changes in texture, flavor and appearance, as well as the addition of stabilizers and additives; given creative development and marketing there may be good prospects for introducing a wide range of commercial minced fish food products.

Recipes for the correct test for chebureks with bubbles, like in cheburek

Recipes for the correct test for chebureks with bubbles.

Recipes for the correct dough for chebureks with bubbles, as in cheburek. Everyone loves chebureks, but no matter how hard the housewives try, for some reason the most delicious chebureks always turn out to be those from those same street chebureks, the quality of which we tend to actively doubt the filling.
So what is their secret then? In the dough - with bubbles, with a crispy golden crust... For some reason this never happens at home. But this is only because there is no correct recipe, or rather recipes for such cheburek dough. And after getting acquainted with them, all housewives will be able to cook chebureks like in a cheburek!

Dough for incomparable chebureks with bubbles, like in cheburek

In chebureks, as in any catering establishment, they worry not only about the taste of the food, but also about economy, so the dough for chebureks there is prepared from only 3 components: flour, water and salt, which are kneaded in approximately the following ratio:

2 glasses of water; 1 incomplete spoon of salt; 700 g flour. Time to prepare the dough: 5 minutes + standing time in the cold.

All this (the indicated ingredients) is mixed in a deep container until the dough becomes tight and stops sticking to your hands - for this you may need to add more flour. Next, it goes into the refrigerator for the time it takes to prepare the minced meat.

Dough for crispy pasties with bubbles: recipe with vodka

One of the secrets (and options) for preparing the same dough for chebureks is adding a small amount of vodka to it: it is this that makes it so crispy and airy. In addition, dough made with vodka absorbs less fat. So, the recipe:

300 ml water; 1 egg; 2 tbsp. l. sunflower oil; 2 tbsp. l. vodka; flour - how much dough will take, from 0.5 kg; a pinch of salt.

Cooking time: 5 minutes + half an hour to stand.

This dough can be prepared in two ways - mix all the ingredients and leave it to rest for about half an hour, or make it choux, for which you need to boil water with butter and salt, then pour flour into it, add vodka and egg, mix everything well and let the dough cool.

Then add as much flour as needed to obtain the correct tight consistency of the dough - the finished dough should come away from your hands.

Recipe for classic pasty dough with bubbles

The main or basic recipe for cheburek dough is very simple to prepare, as it consists of only three ingredients - flour, water and salt, which, if desired, can be supplemented with vegetable oil (in this case, the chebureks will absorb a little less fat). The classic ratio of products in this recipe is as follows:

1 glass of water; 0.5 teaspoons of salt; 3 cups flour; 2 tbsp. spoons of vegetable oil. Cooking time: 5 minutes + standing time (while the filling is being prepared).

To knead the dough, pour all the flour into a deep bowl or immediately onto the table, make a hole in it and pour water into it, and immediately add salt and vegetable oil.

Then, carefully picking up the flour from the edges, knead the dough, which turns out to be quite stiff (if suddenly there is not enough flour for this, you need to add it). Then it remains to be wrapped in cling film or a towel and allowed to “rest” for a while.

Choux pastry dough with bubbles

Dough cooked in boiling water has many advantages - first of all, it turns out to be more elastic, does not tear as much and does not stick when working with it, and the pasties themselves end up being softer, although just as crispy and with appetizing bubbles.

Classic version

The classic recipe for choux pastry requires the following set of products:

1 glass of boiling water; 0.5 teaspoons of salt; 1 tbsp. l. vegetable oil; 2.5 cups flour. Cooking time: 5 minutes + half an hour.

Pour the flour into a bowl, add salt and pour a glass of boiling water, immediately kneading the dough with a spoon, adding vegetable oil in the process. There is no need to add flour anymore, because the dough is elastic. After that, he needs to lie down for another half hour.

Cooking option with egg

Another option for preparing choux pastry for pasties is a recipe with an egg - such products will remain soft and tasty after cooling longer than usual. The ratio of ingredients in a more unusual choux pastry recipe looks like this:

150 ml water; 30 ml vegetable oil; 1 teaspoon salt; 1 egg; 650 g flour.

Time to prepare the dough: 20 minutes + an hour to stand.

First, bring water with salt and oil to a boil, then add 0.5 cups of flour into it and mix everything until smooth. When it begins to pull away from the walls of the pan, the mass should be left until it cools completely, then add the egg to it and mix everything well again.

The next step is to pour the resulting dough into flour, poured in a heap on the table or in a bowl, knead the dough until it has a smooth, tight consistency and leave it to rest for half an hour. Then knead again and leave again for half an hour.

How to make delicious homemade chebureki with bubbles

It’s not enough to prepare minced meat and dough for pasties – you also need to know how to cook them. The algorithm itself for this process is the same and consists in the fact that the dough is divided into parts the size of a tennis ball, then rolled out, stuffed with minced meat, sealed and fried in oil until ready.

But, for example, it is useful to know that if the cheburek dough is made according to the classic recipe or with vodka, then the process of preparing and frying the chebureks proceeds in parallel - otherwise the dough will soften on the table and tear. But with choux pastry it’s easier, because you can easily stick all the pasties and then fry them all.

But you still have to get to the point of frying, and first you need to roll out the dough for chebureks evenly and thinly - if some areas are thinner and some are thicker, the cheburek will most likely tear, juice will leak out of it, which will lead to splashes of fat etc.

What needs to be done to ensure that the blanks are rolled out correctly?

First, roll out a lump of dough into a small flat cake, and then roll it with a rolling pin from its center to the edges until the desired thickness is reached - approximately 1 mm. The table should be sprinkled with flour.

A very important point in preparing pasties is sealing their edges, which can also be done with a rolling pin, rolling the dough along the edges. The excess part is then cut off with a knife or a special figured wheel.

For greater strength (and beauty), they usually go around the edges with a fork, thereby making the edges of the pasties jagged.

And you need to fry them in a large amount of oil - the pasties should float in it without touching the bottom.

It is also worth mentioning the temperature of the oil in which the pasties are fried - too high or too low will spoil the quality of the finished product. In the first case, they will fry quickly, but the filling may not have time to cook, and the fat will begin to smoke and acquire a burnt taste.

In the second, the dough will absorb a lot of oil, and the pasties will turn out heavy, greasy and not crispy at all. The desired temperature is determined by dropping a piece of dough into the oil and checking how quickly it fries.

What other fillings are there besides meat?

Since chebureks came to us from the east, in the original they used lamb and fat tail fat for their filling, but the more familiar and traditional version is minced pork and beef in equal proportions with the addition of a large amount of onion, salt and pepper.

Usually a little more water or broth is added to the minced meat to make it more juicy, and also, if desired, a little greenery - most often dill or cilantro.

But it turns out that chebureks can be made not only with meat! They can be made with cheese, and with potatoes, and with cottage cheese, and with mushrooms, and with cabbage. An unusual, but also interesting option is with salmon or salmon.

The listed fillings can be used separately and mixed with each other: for example, make pasties with potatoes and cheese, etc. You can add cheese, cabbage or mushrooms to minced meat, thereby enriching its taste. Whatever the filling, the chebureks will still turn out delicious - only due to the dough.

Secrets of making chebureks: overheard in chebureks

No matter how experienced the housewife is, and no matter how successful the chosen recipe, there are secrets that remain only in the arsenal of culinary professionals. But they are not so secret that they cannot become known to everyone. For example:

1. In order for the chebureki to really turn out with crispy bubbles on the crust, it is necessary to pour boiling fat over them during the frying process (the same one in which they are fried), but it is important not to overdo it, otherwise they will swell too much;

2. To ensure that the oil in which the pasties are fried remains light for a long time and does not smoke, you must not allow anything to get into it - flour, juice from minced meat, etc. That’s why it’s so important to avoid tearing the pastry dough and brush off excess flour from the products before lowering them into boiling oil (this can be done with a brush);

3. Ready-made chebureks must first be placed on a wire rack or paper napkins and allowed to drain off excess fat - this way they will remain crispy and not immediately soften;

4. A more intense color of fried pasties can be obtained by adding a pinch of sugar to the dough when preparing it - this will make them much more golden;

5.Professionals add onions to the minced pasties in a ratio of 1 to 1, since the aroma and juiciness of the finished products largely depends on the onions. And another interesting trick in proportions - the ratio of dough and minced meat for cheburek should also be approximately the same, that is, a “ball” of one and the other.

In preparing chebureks the same way as in chebureks, the main thing is experience, because in fact this process rests on only three main points.

This is a thinly rolled dough, a juicy filling with lots of onions and a lot of oil for frying.

Preparing dough for chebureks is not at all as difficult as it seems. Crispy bubbles can be obtained by selecting a recipe and fulfilling several conditions.

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