Developing a recipe for dumplings with goat meat, tapioca and saffron

   Introduction. The research was conducted to develop a recipe and analyze the quality of dumplings made with goat meat, tapioca, and saffron.

   The goal of the research was to develop a recipe for dumplings with goat meat, tapioca, and saffron.

   The objectives and methods. Beef and pork were used as the main raw materials for the production of the control sample, while pork and goat meat were used for the test samples. Of the plant components, tapioca (from 8 to 32%) and saffron (from 1 to 6 %) were added. The organoleptic evaluation of the finished products was carried out in accordance with the requirements of GOST 33394-2015 and on a 5-point scale. The following physical and chemical indicators were assessed: the mass fraction of minced meat to the dumpling mass, the mass fraction of table salt using the Mohr method, the mass fraction of muscle tissue, the thickness of the dumpling dough shell and the thickness of the dough shell at the sealing points, and the mass of one dumpling.

   The results and discussion. A dumpling recipe was developed for 100 kg of meat and filling. The content of proteins, fats, carbohydrates and the energy value per 100 g of the semi-finished product were determined. Sample No. 1 had the highest energy value. The lowest fat content was characteristic of sample No. 2. Samples No. 4 and No. 5 had intermediate values for the main indicators. A dumpling production technology was examined, with tapioca and saffron added during the minced meat preparation stage. Organoleptic evaluation revealed that samples 1 and 4 demonstrated the best appearance, cross-sectional texture, aroma, and taste. Physical and chemical testing revealed the highest salt content in Sample 5, a higher minced meat content relative to dumpling weight (53 %), and a lower muscle mass percentage (57 %) in sample 3.

   Conclusion. Based on the results of the research, enriched Sample 4 was recognized as the best. We recommend that meat processing plants introduce dumplings with the addition of goat meat, tapioca, and saffron at a concentration of 16 % tapioca and 3 % saffron based on the meat mass.

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