Roasted pollock technological card. Fried fish technology map

29.10.2019

Amount of food per 255 g serving with butter or 280 g with sauce: fish - 148-238 g (according to the norms of the collection of recipes), wheat flour - 6 g, vegetable oil or vegetable lard - 6 g, butter- 7 g or sauce - 50 g, side dish - 150 g.

Dried whole fish or portions are sprinkled with salt and pepper, breaded in flour, placed in a frying pan or baking sheet preheated with fat, skin side down and fried on both sides until a crispy golden crust is formed for 5-10 minutes at 140-160 ° C. The fish is fried in an oven until fully cooked for 5–7 minutes at a temperature of 250 ° C. The total roasting time is 10–20 minutes. By the end of the roasting, the fish inside warms up to 85–90 ° C. The readiness of the fish is determined by the presence of small air bubbles on its surface. The fried fish is released immediately after heat treatment.

On heated portioned dish or put a side dish on a plate: fried or boiled potatoes or mashed potatoes, next to them - fried fish, poured with melted butter. Separately, the fish is served with tomato, red, sour cream or mayonnaise with gherkins. The dish is garnished with parsley and sometimes lemon slices. Fried fish is also garnished with stewed cabbage, buckwheat porridge, fried zucchini, eggplants, tomatoes.

Deep-fried fish

The number of products per 330 g serving with sauce or 305 g with mayonnaise: pike perch - 192 g, or catfish - 198 g, or sea bass - 192 g, or navaga - 111 g, or mackerel - 107 g, wheat flour - 6 g, egg - 1/7 pcs., crackers - 15 g, fat - 10 g, butter - 7 g, garnish - 150 g, tomato sauce - 75 g or mayonnaise sauce - 50 g.

Prepared semi-finished product (whole fish or portions) is placed in deep fat, heated to a temperature of 160-180 ° C. The fish is lowered with a slotted spoon carefully so as not to cause splashing of fat and fry for 5-10 minutes until a golden crust forms on the surface, then take out, let the fat drain off, put in a pan and fry in an oven.

When on vacation, a side dish is placed on a heated portioned dish or plate: fried potatoes from boiled or French fries, fish is placed next to it, which is poured with melted butter, decorated with a slice of lemon and deep-fried parsley. In a gravy boat, mayonnaise sauce with gherkins or tomato sauce is served.

Fish fried in dough

Number of products per 225g serving: pike perch - 140 g, lemon acid- 0.2 g, vegetable oil - 4 g, parsley - 2 g, wheat flour - 30 g, egg - 3/4 pcs., Milk - 30, fat - 15 g, sauce - 75 g.

After marinating, pieces of fish are pricked onto a fork or a cook's needle, immersed in batter, then dipped in boiling fat, fried for 3-5 minutes. The finished fried fish floats to the surface of deep fat, it is taken out with a slotted spoon, transferred to a colander to drain the fat.

The fish is placed on a dish or plate covered with a paper napkin, 6–8 pieces at a time, giving them the shape of a pyramid. The dish is decorated with parsley and lemon slices. Served separately mayonnaise sauce with gherkins or tomato sauce. The fish can also be served with French fries. When preparing the dough, water or beer is used instead of milk. The fish is sometimes cut into cubes.

The fish should be well done but still juicy. The dough is porous and fluffy, light golden color. For deep-fried fish, the dark color of the fried fish is an unacceptable defect.

Real technical routing developed in accordance with GOST 31987-2012 and applies to the Fried fish dish produced by the public catering facility.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, foodstuffs and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \ Gross \ Net

		I		II		III
	BRUT	No	BRUT	No	BRUT	No
	THEN	O	THEN	O	THEN	O
Spotted catfish	207	149	165	119	124	89
(variegated) *
or fish captain	296	160	235	127	176	95
or cards	281	149	225	119	168	89
or whiting , or cod	194	149	155	119	116	89

or ocean horse mackerel	296	145	237	116	176	86
or sea bass *	204	149	163	119	122	89

From semi-finished products:
Spotted catfish	166	149	132	119	99	89
(motley)
or fish captain	182	160	144	127	108	95
or sea bass	171	149	137	119	102	89
or cod	169	149	135	119	101	89
or pike (except for sea)	171	145	136	116	101	86
Wheat flour	7	7	6	6	5	5

Vegetable oil	8	8	6	6	5	5
Fried fish mass	-	125	-	100	-	75
Garnish PF
	-	150	-	150	-	150

PF sauce	-	-	-	75	-	50

or butter or	10	10	7	7	5	5

table margarine
Lemon	8	7	-	-	-	-
Output: with fat	-	292	-	257	-	230
with sauce	-	-	-	257	-	275

Bookmark rates are given for spotted (variegated) catfish, whiting, sea bass, gutted headless cod.

4. TECHNOLOGICAL PROCESS

Portions fish, cut from fillets with skin and rib bones, sprinkle with salt, pepper, breaded in flour, put on a baking sheet or frying pan preheated with fat, fried on both sides until formed golden brown and brought to readiness in an oven.

Side dishes - boiled potatoes, mashed potatoes, fried potatoes, boiled vegetables with fat.

Sauces - basic red, tomato, tomato with vegetables.

REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin2.3.2.1324-03, SanPin2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.

QUALITY AND SAFETY INDICATORS

6.1 Organoleptic indicators quality:

Appearance - Characteristic of this dish.

Color - Typical for the products included in the product.

Taste and smell - Typical for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physicochemical indicators:

By microbiological and physicochemical indicators this dish complies with the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

Purpose of work: familiarization with the assortment of fish and non-fish seafood dishes.

Assortment of dishes: 1. Boiled fish, Polish sauce
(№ 623, № 1053).

2. Body (No. 676).

3. Leningrad-style fried fish with onions
(№ 643).

4. Fish baked in sour cream sauce with mushrooms in Moscow style (No. 660).

Tools, inventory and dishes:pots with a capacity of 1 and 0.5 liters; frying pans, chef knives, vestka, gauze, colander, portioned frying pan, deep fryer, meat grinder, baking sheet, oval metal dishes, gravy boats, small cutlery plates, cutlery.

Cooking technology:

1. Boiled fish (No. 623). Polish sauce (No. 1053 ) Gross Net

fish captain or 296160

sea bass * 214156

pike (except for sea pike) 306 156

cod * 197152

whiting * 203156

carrot * 55

onions54

parsley (root) 43

the mass of boiled fish - 125

side dish (No. 946) -150

sauce (No. 1053) –75

Exit-350

* Fish can be cooked without adding carrots

Work sequence "Boiled fish" (Fig. 5.6):

1. Defrost the fish, remove scales and entrails, rinse, lay and cut into portioned semi-finished products of a certain mass with skin and rib bones.

2. Prepare vegetables. Rinse, peel and cut onions, carrots and parsley roots.

3. Put the fish to cook. Put portions of fish in a saucepan, add water, add raw chopped vegetables and cook from the moment of boiling for 10-15 minutes.

4. Boil the eggs.

5. Wash and peel the potatoes (fig. 5.7).

6. Cook the potatoes until tender ... Drain the water, dry the potatoes by placing the pan on a hot stove for a few minutes. Allow to cool to a temperature of 80–85 o C.

7. Melt the butter and heat the milk for mashed potatoes.

8. Rub the potatoes through a sieve, add butter and warm milk. Beat the mass.

9. Eggs to clean,chop into thin slices.

10. Rinse the parsley, finely chop.

11. Melt the butter for the sauce.

12. Make the sauce (fig. 5.8). Add shredded eggs, herbs, salt, citric acid to the melted butter.

13. Decorate the dish. Put pieces of fish on a warm shallow dining plate, place mashed potatoes on the side. Apply a pattern on the surface of the puree using a tablespoon dipped in hot water... Pour the Polish sauce over the fish. Garnish with a slice of peeled lemon.

Rice. 5.6. Technology system production of the dish "Boiled Fish"

2. Mashed potatoes (No. 946) Gross Net

potatoes 1107830

milk 158150

table margarine 6060

or butter 6060

Exit – 1000

Rice. 5.7. Technological scheme for the production of dishes
"Mashed potatoes"

Polish sauce (No. 1053) Gross Net

butter 700 700

eggs8 pcs. 320

parsley (greens) 2720

citric acid 22

Exit – 1000

Rice. 5.8. Technological scheme for the production of dishes
"Polish sauce"

2. Body (No. 676) Gross Net

pike perch or 16780

ice fish

pike (except for sea pike) 20080

cod * 11080

sea bass 12180

wheat bread2424

milk or water 3232

fish cutlet mass – 134

ground meat:

onion 4034/17 *

cooking oil55

fresh porcini mushrooms 2620/15 *

or fresh champignons 2821/15 *

eggs1 / 4 pcs. 10

crackers22

minced meat mass - 42

eggs

crackers1010

semi-finished product weight - 194

cooking oil1414

weight of finished body-160

side dish No. 946, 948, 949, 976, 980-100

table margarine – 7

sauce No. 1038, 1039-100

Gate-367

* Mass of sautéed onions and boiled mushrooms

The sequence of work "Body" (Fig. 5.9):

1. Defrost fish, peel from scales and viscera, rinse, remove skin and remove bones.

2. Cut the clean fillet into pieces weighing 40-50 g.

3. Soak wheat bread without crusts in milk.

4. Pieces of fish and soaked bread mince with salt and pepper. Knock out the mass.

Figure 5.9. Technological scheme for the production of the dish "Telnoe"

5. Prepare vegetable mince(fig. 5.10). Peel the onions and mushrooms, rinse, boil the mushrooms, then fry. Spread the onion.

6. Boil the eggs.Clean, chop.

7. Combine browned onions, fried mushrooms, shredded eggs; bring to taste with salt and pepper and stir.

8. To shape the body. Put the amount of minced fish on a damp cloth (gauze), level it with a layer of up to 1 cm. Put the vegetable mince in the middle of the cake and use the cloth to shape the body into a crescent shape.

9. Dip the semi-finished product in beaten eggs and breaded in breadcrumbs.

10. Put ready-made semi-finished product in the refrigerator for 30 minutes.

Rice. 5.10. Technological scheme for the production of "vegetable minced meat"
to form a body

11. Prepare the sauce (fig. 5.12). Spread flour ( t = 160 about C). Peel the vegetables, wash, chop into strips and sauté with the addition of tomato.

12. Dilute the flour broth with fish broth. For the broth: boil the skin, bones and part of the fish pulp left over from cutting into semi-finished products.

Fried potatoes (No. 948) Gross Net

potatoes in cubes, slices, wedges,

cubes 19321449

cooking fat, vegetable oil 100 100

Exit – 1000

Figure 5.11. Technological scheme for the production of dishes
"Fried potato"

13. Combine sautéed vegetables and flour sauté, diluted with broth. Leave to cook for 25-30 minutes.

14. Peel and rinse potatoes (fig.5.11). Cut into cubes, rinse in running water and pat dry with a towel.

15. Fry the potatoes the main method until golden brown.

16. Deep-fry the meat until golden brown and cook in an oven.

17. Strain the sauce and rub the vegetables through a sieve. Bring the sauce to a boil. Season with creamy margarine.

18. Arrange for filing. Place a body dish on an oval dish (1-2 pcs. Per serving), place the garnish on the side with a slide. Serve the sauce separately. Decorate with parsley.

Tomato sauce (No. 1038) Gross Net

fish broth – 500

table margarine 2525

wheat flour2525

carrot 5040

onion4840

parsley (root) 4030

tomato puree 500 500

table margarine 2525

sugar1010

Exit – 1000

Rice. 5.12. Technological scheme for the production of "Tomato sauce"

3. Leningrad-style fried fish with onions (No. 643) Gross Net

cod * or 194149

sea bass 204149

mackerel261149

pike perch, or hack264145

horse mackerel296145

wheat flour77

vegetable oil88

fried fish mass - 125

deep-fried onions (No. 970)

side dish No. 947, 948

Exit-315

* Bookmarking rates are given for gutted and decapitated fish

Fig 5.13. Technological scheme for the production of dishes
"Fried fish in Leningrad style"

Fried potatoes from boiled (No. 947) Gross Net

potatoes 16561 205 *

cooking fat or butter 100 100

Exit – 1000

* Mass of boiled peeled and chopped potatoes

The sequence of performing the work "Fried fish in Leningrad style" (Fig. 5.13):

1. Defrost fish, peel and cut into fillets with skin and rib bones. Cut into portions of the mass specified in the recipe.

2. Wash and peel potatoes (Fig. 5.14) and cook for 10-15 minutes (until half cooked).

3. Peel the onion, wash, cut into rings.

4. Salt the fish (portions), pepper, breaded in flour and fry in the main way until golden brown, bring to readiness in an oven.

5. Cut the potatoes into slices and fry in the main way until golden brown.

6. Breaded onions in flour and deep-fry.

7. Arrange the dish for serving. Place the fried fish in the middle of a shallow dinner plate. Slices around fried potatoes and top the fish with a slide of deep-fried onions. Decorate with sprigs of greenery.

Fig 5.14. Production flow chart
"Fried potatoes from boiled"

4. Fish baked in sour cream sauce with mushrooms, Moscow style (No. 660)

Gross Net

Pike perch or 284145

catfish310155

ice fish

sturgeon301149

stellate sturgeon281149

beluga296149

wheat flour77

fresh porcini mushrooms 3426/17 *

or fresh champignons 5743/17 *

onion 2420/10 **

cooking oil1515

mass of fried fish - 125

eggs1 / 2 pcs. 20

side dish No. 947-150

sauce No. 1044-150

cheese 6.56

table margarine or butter 1010

semi-finished product weight - 480

Exit-430

* Mass of mushrooms after frying

** Mass of sautéed onions

The sequence of performing the work "Fish baked in sour cream sauce with mushrooms, in Moscow style" (Fig. 5.15):

1. Defrost fish, peel, rinse and fillet with skin and rib bones. Cut into portions with the paste provided in the recipe.

2. Wash the mushrooms, boil, cut into slices and fry.

3. Boil the eggs.Cut into wedges.

4. Peel the onion, cut into half rings and spasse.

5. Prepare the sauce (fig. 5.16). Spread the flour in butter. Bring the sour cream to a boil and dilute the flour sautéing with it. Bring the semi-finished product to taste with salt and pepper and boil for 3-5 minutes. Ready sauce strain and bring to a boil again.

6. Wash the potatoes, clean and cook (fig. 5.14).

7. Grate the cheese.

8. Salt fish portions, pepper, breaded in flour and fry in the main way until golden brown.

9. Boiled potatoes cut into slices and fry in a pan until golden brown.

10. Prepare the dish for baking. Pour a little sauce into a portioned pan, put a portion of fried fish in the center; line the fish with boiled fried potato slices. On top of the fish, put slices (wedges) of a boiled egg, browned onions, fried mushrooms. Top the dish with the remaining sauce, sprinkle with grated cheese.

11. Bake the dish in the oven at a temperature of 250–280 ° C until a golden brown crust forms on the surface.

12. Arrange for filing. Put a paper napkin on a small dinner plate, place a portioned pan with a dish on it. Decorate with a sprig of greenery.

Sour cream sauce (No. 1044) Gross Net

Appearance

Taste and smell

Boiled fish, polish sauce

Fish in the form of a whole piece. Side dish, figuratively decorated. The sauce completely covers the fish

In the context - pink with a yellowish tinge, or white, or light gray (depending on the type of fish)

Fish flavored with spices and sauce

The product is in the shape of a crescent with a toasted crust evenly on both sides, without cracks on the surface, poured with oil, browned. Sauce served separately

Light brown

Characteristic of fish cutlet products with the taste and aroma of fried onions, eggs, mushrooms and tomato sauce

Fried fish in Leningrad style

A piece of fish with an evenly fried crust without burnt areas, garnished with fried potato circles, watered with oil, fried onions on top

Fish - light brown, onions - straw yellow

Typical of fried fish fried onions and potatoes

Fish baked in sour cream sauce with mushrooms, Moscow style

Most of the surface is covered with a golden brown crust

Golden brown

Typical of fried fish with a taste of sour cream, sautéed onions and mushrooms

Routing

Fried fish

Recipe number 240

Spotted catfish (variegated)

Fish captain

108

Perch

102

Cod

101

Pike, except for the sea

101

Wheat flour

Vegetable oil

Fried fish

Side dish (recipes # 331,333,334, 335,338)

150

Sauce (recipes No. 364,383) or butter (or table margarine)

Output: with fat

230

Sauce

275

* industrial cut fish (gutted and decapitated)

Cooking technology.

Portions of fish, cut into pieces with skin and rib bones, sprinkle with salt, pepper, breaded in flour, put on a baking sheet or frying pan preheated with fat, fried on both sides until golden brown and brought to readiness in an oven.

Side dishes: boiled potatoes, mashed potatoes or vegetables boiled with fat.

Sauces: red basic, tomato, tomato with vegetables.

Routing

Mashed potatoes

Collection of recipes for dishes and culinary products: textbook for the beginning of professional education / N.E. Kharchenko. - 3rd ed., Ster.-M.: Publishing Center "Academy", 2008.

Recipe number 333

Name of raw materials and products

Gross, g

Net, g

Potato

1140

855

Milk

158

150*

Table margarine or butter

Output

1000

* the mass of boiled milk. In the absence of milk, you can increase the rate of fat insertion by 10 g.

Cooking technology

Peeled potatoes are boiled in water with salt until tender, the water is drained, the potatoes are dried. Boiled hot potatoes rub through a pulper or sieve. The temperature of the mashed potatoes should be at least 80, otherwise the mashed potatoes will be viscous, which sharply worsens its taste and appearance. Melted butter and boiled milk are added to the hot mashed potatoes, stirring continuously. The mixture is whipped until a homogeneous fluffy mass is obtained.

Mashed potatoes are portioned, a pattern is applied to the surface, sprinkled with herbs or hard-boiled chopped eggs... Oil can be supplied separately.

Routing

Red sauce (main)

Collection of recipes for dishes and culinary products: textbook for the beginning professional education / N.E. Kharchenko. - 3rd ed., Ster.-M.: Publishing Center "Academy", 2008.

Recipe number 364

Cooking technology

Chopped onions and carrots are sautéed with fat, tomato puree is added and sautéing is continued for another 10-15 minutes.

Sifted wheat flour saute at a temperature of 150-160, stirring occasionally in a cookware or baking sheet in an oven (with a layer of no more than 4 cm) until a light brown color is obtained.

Chilled to 70-80 flour broth is diluted with warm broth in a ratio of 1: 4, stirred thoroughly and introduced into boiling brown broth, then sautéed with tomato puree vegetables are boiled at low boil for 45-60 minutes. At the end, add salt, sugar, black peppercorns, bay leaf. Strain the sauce, rubbing boiled vegetables into it, and bring to a boil ..

Basic red sauce is used to prepare derivative sauces. When using sauce like independent dish it is seasoned with table margarine (30g).

Routing

Broth brown

Collection of recipes for dishes and culinary products: textbook for the beginning professional education / N.E. Kharchenko. - 3rd ed., Ster.-M.: Publishing Center "Academy", 2008.

Recipe number 362

Parsley (root)

Or celery (root)

Output

1000

* bones of beef, lamb, veal, pork, poultry and game (hazel grouse, black grouse, partridge, wood grouse).

Cooking technology

Raw bones, washed and chopped into pieces 5-7 cm long, are fried on a baking sheet and in an oven at a temperature of 160-170 with the addition of carrots, parsley, onions, cut into pieces of any shape.

Lamb, veal, pork, poultry and game bones are fried for 30-40 minutes, beef bones - 1-1.5 hours, turning them over. When the bones turn light brown, the frying is stopped and the fat released from the bones is drained.

Fried bones with baked roots and onions are placed in a cauldron, poured with hot water and cooked for 5-6 hours on a low boil, periodically removing fat and foam.

To improve its quality, you can add meat juice obtained after frying meat products to brown broth. To do this, on a baking sheet on which they fried meat products, pour a little meat broth or water and boil for 2-3 minutes. The finished broth is filtered.

TECHNICAL AND TECHNOLOGICAL CARD № Fried oven fish

APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Fried oven fish produced by the public catering facility.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of the current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Product name		Weight, g			Chemical composition			Energy value, kcal
		Gross		Net	B	F	Have
Far Eastern flounder	128		83/88
Azov-Black Sea flounder	131,6		84/89
Strong flounder	127		84/89
or Far Eastern mackerel	94		83/88
Wheat flour	5		5
Vegetable oil	5		5
Fried fish mass
Butter	5		5

Output: with oil 75

* - in the denominator - the mass of the semi-finished product

4. TECHNOLOGICAL PROCESS

Portions of fish, cut into fillets with skin and rib bones, sprinkle with salt, breaded in flour, put on a baking sheet or a frying pan preheated with butter, fry on both sides until golden brown, first on the stove, and then bring to readiness in an oven. Duration of frying fish 15-20 minutes.

REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving temperature 65 ° С.

Side dishes: boiled potatoes, mashed potatoes.

QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

One piece per serving. The fish is fried, retained its shape, the golden crust is not thick. The color, taste and smell correspond to the type of fish. The garnish is stacked on the side. There is a drawing on the mashed potatoes.

6.2 Microbiological and physicochemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)

FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Caloric content, kcal (kJ)

10,36

1,93

6,79 85,93

Process engineer.