Technological map of stuffed fish. Stuffed fish production technology
Pike perch or pike are cleaned of scales, gutted, the head is removed and washed. Then the rib bones are cut from the inside of the carcass and separated together with the rib bone, without cutting through the skin. Separate the pulp. Minced meat: fish pulp sautéed onion garlic wheat bread(soaked in water or milk) passed through a meat grinder, add softened margarine, eggs, salt, ground pepper and mix everything. Fill the carcass with minced meat, give it the shape of a whole fish and simmer for 15-20 minutes until cooked. The fish is served whole or in portions.
Stuffed jellied fish released with a side dish and sauce.
Quality requirements: Fish taste and smell. The fish is soft. The fish doesn't fall apart. Nicely decorated. Correct presentation.
|
Product name |
Gross for 1 p. |
Net for 1 p. |
|
or pike | ||
|
Wheat bread | ||
|
Milk or water | ||
|
Onion | ||
|
Table margarine | ||
|
Parsley (greens) | ||
|
Jelly No. 832 |
Gross for 1 p. |
Net for 1 p. |
|
Fish food waste | ||
|
Onion | ||
|
Parsley root | ||
|
or celery (root) | ||
|
Vinegar 9% | ||
|
Eggs (proteins) | ||
|
Bay leaf | ||
|
Fresh cucumbers | ||
|
Fresh tomatoes | ||
|
Sauce No. 826 |
Gross for 1 p. |
Net for 1 p. |
|
Horseradish (root) | ||
Jellied fish with garnish No. 138
Sturgeon fish is boiled with links with skin and cartilage. Plaste on links, scald, remove bugs and clean. Washed, tied, placed skin side down on the grill of the fish kettle, poured cold water, add vegetables, roots, salt and cook for 30-45 minutes at a boil of 85-90C, 10 minutes before the end of cooking, add pepper and bay leaf.
The finished fish is removed, cut into portions.
Fish with an oblique skeleton is cut into fillets and rib bones, cut into portions. 2-3 cuts are made on the surface of the skin of each piece so that the fish pieces do not deform during cooking. Then they are placed in one row in the dish, skin side up, poured hot water, the level, which should be 3-5 cm above the surface of the fish, add onions, carrots, parsley, bay leaves, black peppercorns, salt. When the liquid boils, remove the foam and cook the fish until cooked without boiling at a temperature of 85-90C for 5-7 minutes, counting from the moment the water boils. Store boiled fish in hot broth no more than 30-40 minutes.
The broth is boiled with the addition of roots. In the finished hot strained broth, put gelatin previously swollen in cold boiled water and stir it until it is completely dissolved. Then add salt, bay leaf, vinegar and introduce half the norm of egg whites, thoroughly mixed with five times the amount of cold broth (pull). All this is stirred, brought to a boil, the remaining proteins are added and brought to a boil again. The finished jelly is filtered.
Grated horseradish is added to sour cream and seasoned with salt and sugar.
On a thin layer of poured into a baking sheet and frozen jelly, place portions of boiled or chilled fish so that small gaps remain between the pieces of fish. Each portion of fish is garnished with parsley, lemon wedges and boiled carrots. Then the jewelry is fixed with chilled jelly and allowed to cool. After that, the fish is poured with the remaining jelly, so that its layer above the piece of fish is 0.5-0.8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Served with horseradish sauce, with or without vegetable garnish.
Quality requirements: Jelly clear, light yellow. Taste and smell appropriate for this type of fish. Jelly is slightly sour. The fish is soft. The consistency of the fish is firm, soft, but not crumbly. Nicely decorated. Correct presentation.
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Product name |
Gross for 1 p. |
Net for 1 p. |
|
or stellate sturgeon | ||
|
or chum | ||
|
Parsley (greens) | ||
|
Jelly No. 832 |
Gross for 1 p. |
Net for 1 p. |
|
Fish food waste | ||
|
Onion | ||
|
Parsley root | ||
|
or celery (root) | ||
|
Vinegar 9% | ||
|
Eggs (proteins) | ||
|
Bay leaf | ||
|
Garnish No. 744 |
Gross for 1 p. |
Net for 1 p. |
|
Cabbage salad | ||
|
Fresh cucumbers (unpeeled) | ||
|
or fresh tomatoes | ||
|
Sauce No. 826 |
Gross for 1 p. |
Net for 1 p. |
|
Horseradish (root) | ||
For cooking stuffed fish use low-bony marine and oceanic fish, with the exception of fish of the sturgeon and salmon families.
The quality of the raw materials must be of I grade, it is also allowed to use fish classified in grade II due to the presence of mechanical damage or due to deviations from the correct cutting. In industry, stuffed fish is most often produced from cod, perch, catfish and rasp fish, as well as from fish fillets or minced meat.
For the production of these products, fish is used chilled or frozen.
Auxiliary materials are the "Ocean" protein paste, wheat bread, vegetable and butter, margarine, onion, spices, starch, etc.
Frozen fish pre-thaw in water at a temperature not exceeding 15 ° C and with a fish-to-water ratio of at least 1: 2 or by irrigation with water in irrigation-type defrosting machines. Protein paste "Ocean", frozen fillets and minced meat are thawed in air at a temperature not exceeding 20 ° C. This process ends when the temperature reaches minus 1-3 ° C in the thickness of the fish meat or in the center of the block of fillet, minced meat and pasta.
After defrosting, the fish is cut into skinned fillets - in the case of subsequent grinding of fish raw materials on a top, or a carcass with kidney and black film stripping, if fish grinding is carried out on a neopress. With small volumes of stuffed products production, the fish is cut into pieces and fillets, which are filled with minced meat during further processing.
When preparing auxiliary materials for adding to minced meat, wheat bread is pre-soaked in fish broth or water, and after swelling, squeeze out, removing excess moisture, then peel the onion, wash. It is allowed to use pre-soaked dry onions, as well as onions sautéed in fat.
The fish, cut into a carcass, is preliminarily passed through a neopress to separate the meat from bones and skin and chop. When preparing the minced meat mixture, coarsely chopped on a neopress minced fish, fillet, as well as protein paste "Ocean" (if it replaces a part of minced fish) together with pre-prepared bread and onions are passed through a top with a grid hole diameter of no more than 2-3 mm. The resulting crushed mass is sent to a minced meat mixer, where fats, eggs or melange, salt, spices and other components provided for by the recipe are added, and everything is thoroughly mixed until a homogeneous minced mixture is obtained (Table 12).
Table 12. Recipes for the preparation of stuffed fish (in kg per 100 kg of finished product).
| Components | Recipes |
||
| Fillet, minced fish | |||
| Protein paste "Ocean" * | |||
| Wheat bread 72% | |||
| Fat (vegetable oil, margarine, etc.) | |||
| Peeled onions | |||
| Fish broth or water | |||
| Table salt | |||
| Ground black pepper | |||
| Nutmeg | |||
* Protein paste "Ocean" is used to replace up to 50% of minced fish.
When preparing stuffed fish, the minced meat mass is placed on prepared sheets of cellophane or parchment and wrapped in loaves. Loaves are formed in less than 30 minutes to avoid secondary contamination of the product with microorganisms. The formed loaves of stuffed fish are tightly tied with twine at the ends with interception in 2-3 places. For stuffing the minced meat, synthetic casings are used, which are filled by extrusion, and then the ends of the loaves are tied up.
At enterprises producing small batches of stuffed fish, loaves are molded by placing fish fillets with the skin (skin down) or placing only the skin of the fish on 2-3 layers of cellophane or parchment, and then the prepared minced meat mass. Everything is tightly wrapped in the form of a loaf so that the mass does not protrude beyond the edges of the shell.
Sometimes the minced mass is filled with pieces of fish, which are wrapped in cellophane and tied tightly with twine.
In order to avoid rupture of the shell during cooking, the loaves are pricked with a hairpin in 2-3 places.
The formed loaves of stuffed fish or pieces are then sent for cooking in 2-3% sodium chloride solution heated to 95-98 ° C. Bay leaf is added to the saline solution. The duration of cooking is 1.5-2.5 hours, depending on the size of the loaves of stuffed fish.
The temperature inside the loaf at the end of cooking should be at least 80-85 ° C. Pieces of stuffed fish are boiled for about 40 minutes.
After the end of cooking, the loaves of stuffed fish are cooled in chambers with a temperature of 0-2 ° C to a temperature inside the loaves not higher than 6 ° C, pre-piercing the shell of the loaves to drain excess liquid.
The ends of parchment or cellophane are cut off from chilled loaves of stuffed fish and the loaves are packed in metal trays made of non-corrosive materials with a capacity of up to 10 kg. The loaves are laid in one layer in even rows.
Store products at a temperature of 4-5 ° C for no more than 36 hours from the end technological process.
The quality of the finished stuffed fish is determined by the organoleptic method, while evaluating the appearance of the product, its taste, smell, consistency, uniformity of the minced meat, the appearance on the cut in accordance with technical conditions for products. The chemical method determines the content of sodium chloride, which should be in the range of 1.5-3.0%.
Technical and technological map No.Stuffed pike (SR-recipe No. 514)
Economics Publishing House, Moscow 1983
- APPLICATION AREA
This technical and technological map applies to stuffed pike, produced in object name, city.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, foodstuffs and semi-finished products used for cooking stuffed pike, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certification, etc.).
The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises and technological guidelines for imported raw materials.
- RECIPE
| Name | Raw material consumption per serving, g | ||||
| Gross weight, g | % during cold working | Net weight, g | % during heat treatment | Output, g | |
| Pike | 1600,0 | 54,00 | 735,0 | 0,00 | 735,0 |
| White bread | 100,0 | 15.00 (crust trimming) + 2.00 (crushing loss) | 83,0 | 0,00 | 83,0 |
| Cream 18% | 80,0 | 50,00 | 40,0 | 0,00 | 40,0 |
| Fried onions for minced meat, p / f | 200,0 | 2.00 (loss on grinding and stirring) | 196,0 | 0,00 | 196,0 |
| Chicken eggs | 2 pcs. | 2.00 (loss on whipping and stirring) | 96,0 | 0,00 | 96,0 |
| Salt | 10,0 | 0,00 | 10,0 | 100,00 | 0,0 |
| Ground black pepper | 1,0 | 0,00 | 1,0 | 100,00 | 0,0 |
| Output of raw semi-finished product | 1125,0 | ||||
| Salt | 10,0 | 0,00 | 10,0 | 100,00 | 0,0 |
| Black peppercorns | 2,0 | 0,00 | 2,0 | 100,00 | 0,0 |
| Bay leaf | 2,0 | 0,00 | 2,0 | 100,00 | 0,0 |
| Peeled carrots, p / f | 40,0 | 0,00 | 40,0 | 100,00 | 0,0 |
| Peeled onions, p / f | 40,0 | 0,00 | 40,0 | 100,00 | 0,0 |
| Parsley root, peeled, p / f | 40,0 | 0,00 | 40,0 | 100,00 | 0,0 |
| Parsley | 5,0 | 0,00 | 5,0 | 100,00 | 0,0 |
| Dill | 5,0 | 0,00 | 5,0 | 100,00 | 0,0 |
| Output | 900 | ||||
- Cooking technology
The pike for stuffing is cleaned of scales, washed, cut into the skin around the head and carefully, so as not to tear, remove it entirely from the head to the tail. The vertebral column is fractured so that the caudal fin remains with the skin removed. Thus, the skin with the tail and the flesh of the fish with the bones and head are obtained.
After that, the head is removed, the abdomen is cut open, the entrails are removed and the pulp is separated from the rib bones and spine. The pulp is used for minced meat.
To do this, cut it into arbitrary pieces. The stale wheat bread is cut off from the crusts, cut into arbitrary pieces, soaked in cream, and left to swell. Then squeeze lightly.
Chop onions at random, fry at moderate heat in vegetable oil(torment). Sauteed onions should be golden transparent. Thrown back on a sieve to remove excess oil, cooled to room temperature.
Pike fillet is chopped in a meat grinder 2 times along with soaked, squeezed white bread, sauteed onions. Separate the yolks from the whites. The yolks are combined with the fish and onion mass. Season with salt and black pepper. The minced meat is thoroughly mixed and knocked out.
The proteins are cooled, then beat with a mixer, adding a pinch of coarse salt, until steep peaks. Gently introduce the protein into the minced meat and gently stir by hand until smooth.
The skin of a pike (stocking) is washed with water and filled with minced meat.
The minced meat should fill the skin by about 90%. Before stuffing, the skin must be pierced in several places with a skewer. The skin can be pickled. In this case, you must not allow hitting lemon juice on the skin of the fish, because when heat treated, this can lead to tears in the skin. The fish is wrapped in cheesecloth, tied with twine, or packed in several layers cling film keeping the natural shape of the fish. The gauze is moistened with water, the workpiece is laid on it and tightly folded with gauze.
Purified onion, carrots, parsley root, celery are cut in half and fired on the surface of the electric stove or on the grill. Water is poured into a wide bowl, brought to a boil, baked vegetables, unpeeled spicy herbs, salt, spices according to the recipe are added. Carefully put the fish, cook at low boil for 60 - 180 minutes, depending on the weight of the fish. The readiness of the fish is determined by piercing. When pierced, a clear juice is released from the finished fish.
In some cases, when cooking fish, fish bones and fins are laid out on the bottom of the dish, boiled, removing noise, then baked vegetables, herbs, and spices are added. Then they lay the fish and cook in the same way as in the previous case.
Ready fish cool. The gauze (or film) is removed.
- Characteristic ready meal, semi-finished product
Appearance- the skin of the pike perch is filled with minced fish. Minced fish evenly mixed.
Taste- the ingredients included in the minced fish, without any foreign aftertaste.
Smell- ingredients included in minced fish, without foreign smell.
- Requirements for registration, implementation and storage
Expiry dates culinary products at temperatures from minus 2 ° C to plus 5 ° C:
- boiled, stewed, fried, stewed, baked, stuffed fish - no more than 36 hours;
Stuffed pike must comply with the requirements of SanPiN 2.3.2.1324-03 . microbiological indicators pike stuffed must meet the requirements SanPiN 2.3.2.1078-01.
Preparing fish for stuffing
Stuffed pike perch, pike, carp are most often prepared. Stuffed fish as a whole and in portioned round pieces. A specially prepared mass of improved quality is used as minced meat. The fish can also be stuffed with dumplings. For stuffing as a whole, it is recommended to use chilled fish, and live pike, since the skin of frozen fish is easily torn.
Pike to prepare for stuffing as a whole, they are cleaned of scales so as not to damage the skin, washed, cut the skin around the head with a sharp knife, carefully bend it back and remove it from the carcass in a "stocking". The flesh at the fins is trimmed inside with scissors, the end of the vertebral bone at the tail is broken so that the skin remains with the tail. The removed skin is washed. The fish is cut into clean fillets.
White bread soaked in milk, the fish pulp is cut into pieces, combined with bread and passed through a meat grinder. Then add sautéed finely chopped onion, salt, pepper, butter and still pass through a meat grinder again. Into the resulting mass is introduced raw eggs or egg whites and knead well until a fluffy homogeneous mass is obtained.
The pike skin is filled with the cooked mass so that it takes the shape of a fish. The minced meat is stuffed tightly, and a puncture is made at the tail to remove trapped air. The head is applied to the fish or sewn with a needle and twine. The fish is wrapped in cheesecloth or parchment and tied with twine, then placed on the grid of a fish kettle or a deep baking sheet.
If the pike came in the form of a gutted carcass, then it is plastered and skinned from both fillets. Then a mass is prepared from the pulp of the fish. Lay the skin from one fillet on moistened gauze, on it along the entire length of the mass, which is covered on top with skin from the second fillet. Connecting the ends of the gauze, the fish is formed in the form of a roller, the ends are tied up with twine, used for letting go.
In portions stuffing not only pike, but also other types of fish. The fish is cut and cut into portioned round pieces, from which the vertebral and rib bones are cut out together with the pulp, leaving it on the skin with a thin layer of up to 0.5 cm. The pulp is separated from the bones and a mass is prepared from it for stuffing, which is filled into each portion of the piece. The thickness of the rounds should be no more than 5 cm. Before heat treatment, the fish is placed in a tray or stewpan in one row.
For cooking whole stuffed pike perch fish processing begins by cutting out the dorsal fin, then carefully peeling the scales so as not to cut the skin. The gills and eyes are removed from the head. The fish is washed and dried, the flesh is deeply cut along the spine on both sides. The vertebral bone is removed, breaking at the head and tail. The insides are taken out through the hole formed; the fish is washed, the rib bones and pulp are cut off from the sides, leaving it with a thin layer of no more than 0.5 cm on the skin. The fins are cut with scissors.
The cut pulp is separated from the bones and a mass is prepared from it. The prepared pike perch is filled with minced meat through the dorsal opening so that the fish takes its previous shape and is sewn up with twine and a cook's needle. The fish is tied with twine or wrapped in cheesecloth.
General rules fish feed
At gala dinners or lunches, it is customary to serve large fish whole, while it is placed in the center of the table. More small fish served either on separate plates (one or two at a time), or on a common dish. When serving fish on separate plates, medium-sized plates are placed in front of each client of the establishment; when serving warm fish, the plates are slightly warmed up. On the left side of the plate, put a fish fork, on the right, a spatula or knife. If the fish is served with bones, then restaurant etiquette to the left of the fork, a plate for bones must be placed. Lemon is served with the fish. It should be served on a small plate, cut into small slices
Stuffed pike
We clean the pike of scales, gut, separate the head and rinse. Then, from the inside of the carcass, we cut the rib bones and separate them together with the spinal bone, without cutting through the skin.
After that, cut off the pulp, leaving it on the skin with a layer of 0.5-1 cm. we use the cut flesh for making minced meat.
For minced meat: fish pulp, sautéed onions, garlic, wheat bread soaked in milk or water, pass through a meat grinder, add softened margarine, eggs, salt, ground pepper and mix everything thoroughly. Fill the carcass with minced meat, give it the shape of a whole fish and simmer for 15-20 minutes with the addition of bay leaves and spices for 5-10 minutes until cooked.
Pike for stuffing can be processed in another way. We clean it of scales, wash it, cut the skin around the head and carefully, so as not to tear, remove it entirely from head to tail. We break the spine so that the tail fin remains with the skin removed. Thus, we get the skin with the tail and the flesh of the fish with the bones and head. After that, we remove the head, cut the abdomen, remove the insides and separate the pulp from the rib bones and spine. We use the pulp for minced meat.
Fill the skin removed from the fish with minced meat and give the product the shape of a whole fish. We tie or sew up the hole through which the fish was stuffed.
Serve the fish whole or cut into portions. On vacation, garnish the fish and pour over the sauce.
Zander, stuffed whole
We clean the fish, make an incision on the back, take out the bones, rinse the carcass inside, fill with minced meat, carefully sew it up, wrap it in a napkin and cook on a wire rack in a boiler for steam. Cut the finished fish into pieces, put on a dish and pour over with hollandaise sauce. Cooking minced meat: we pass the pike perch fillet 3 times through a meat grinder, salt, pepper and, knocking out the mass, gradually pour in 1 glass of cream; add tarragon greens. Preparation of the sauce: grind the pepper, put it in an enamel pan, pour in the vinegar, put it on fire and keep it on fire until the vinegar is completely paired.
, GBOU VPO FIRST MOSCOW STATE MEDICAL UNIVERSITY, page 58 of the Report, first paragraph, remarks..docx.
Technical and technological map
Date of introduction __________
1 area of use.This TTK applies to the dish "Fish stuffed in Azerbaijani style" produced in the canteen of the NKI and its branches.
2. Requirement for the quality of raw materials.
6.1. Organoleptic indicators.
Appearance: stuffed, portioned fish, fried.
Consistency fish - dense, soft, juicy, minced meat - loose, homogeneous, juicy.
Colour: fish - light gray, minced meat - typical for the components included in it.
Taste: typical for fish and components included in it.
Smell: typical for fish, roasted nuts, raisins and spiced lemon.
6.2. Physical and chemical indicators.
8.6% (Test method - extraction-weight.)
6.3. Microbiological indicators.
| Culinary products group | The number of mesophilic aerosols. and. fac. Anaerobic microorganisms CFU in 1 g. no more | The mass of the product in which it is not allowed | Note |
|||
| BGKP | Staphaureus | Proteus | Pathogenic microorganisms incl. salmonella |
|||
| Dish from fried fish | 1*10 3 | 0,1 | 1,0 | 0,1 | 25 | |
7. Indicators food composition and energy value dishes.
TTK No. ___ 4.5 _____
I approve
Head of the enterprise
_______________________