Calculation card meat meat with rice. Meat meat meat with sauce (TTK2676)

18.09.2020

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Management Education, Science and Youth Policy

Ryazan region Okbo SPO "Agricultural Technical School R.P. Boot named D.M. Harmash

Protection is allowed.

Deputy. Director of U.V.R. Bushuev A.V.

Practice Report

Topic: "Cooking technology"

Graduate: Khaiko A.L. Group number 42.

Plan

1. Characteristics of the catering company

2. Calculated technological part

2.1 Dishes Quick Feature

2.2 merchant characteristics of fixed foods

2.3 Calculation of raw materials on a given number of portions

2.4 Organization of work workshops and jobs (inventory selection, dishes, equipment, sanitary requirement)

2.5 Technological process cooking dish

2.6 decoration and vacation dishes

2.7 Quality requirement, condition and deadlines

3. Secure work techniques

3.1 Safe Receptions

3.2 Operating Rules Equipment, Safety

4. Graphic part

4.1 Technological Card for Dish

Bibliography

1. Characteristic Pr.eating caviar

I passed the practice in the dining room of the Sapozhkovsky kindergarten number 3. The dining room provides hot nutrition of children of kindergarten. They are provided: breakfast, lunch and afternoon snack. The dining room is placed in a kindergarten building. It has a separate output. There are two workshops in the dining room: hot and vegetable.

Hot shop.

There is: electric stove, hot wardrobe, meat grinder, scales, table, rack, sink.

Vegetable shop.

There is: bath, 2 sinks, rack, refrigerator, chopping table, table for cutting bread.

There is also one warehouse, changing room. The company employs 2 cooks with a 4th category. They work 5 days to 5.5 hours.

Sample menu.

Breakfast.

Porridge Vermichel Dairy.

Sandwich with sausage cheese.

Dinner.

Soup brideller.

Potato mashed potatoes with a kitlet.

Dried fruits compote.

Dinner.

Cocoa with milk.

2. Estimated and technological part

2.1 Dishes Quick Feature

Products forming from a cutlet mass in the form of balls of 3-4 pcs. On the portion, stuffed in flour, fry, fold into the saucepan, poured with red, tomato or red sauce and stew until readiness. Served with rice invested, crumbly buckwheat, potato mashed potatoes.

2.2 merchant characteristics of fixed foods

The dish includes products: meat, rice rice, onion, water, water, Fed animal Food, wheat flour.

Wheat flour.

Flour - powder-shaped product obtained during grinding of bread cereals (wheat, rye, etc.).

Depending on the type of grain, flour is divided into: wheat, rye, buckwheat, soy and others.

Wheat flour are divided into:

Wheat flour bakery. It is produced by various varieties: (latter, the flour of the highest grade, flour of the 1st grade, the 2nd grade, wallpaper).

Wheat flour for pasta.

Particles are larger than bakery. It is divided into: the highest (krukka) and the 1st (half of the groove) of the variety.

Quality requirement:Flour is assessed to taste, color, smell, humidity, grinding size, impurities and bakery properties. Reception Patterns Food

Color characterizes the variety of flour. Determines the color on the standard or instrument of photometers. The taste and smell of flour peculiar to her, without acidic and bitter taste.

Groats rice.

We produce: grinding rice- Processed grains without films and shells with a rough surface. It happens the varieties of extra, the highest, 1st, 2nd, 3rd. Rice crushed grinding- crushed crumpled rice kernels. A varieties are not divided. When cooking rice increases in volume 5-7 times.

Quality requirement:Color, taste and smell Crupes must match her mind, without extraneous tastes and smells.

Crop charges pests, bread smell, with mold smell, etc. The croup is packaged in bags of 50-60kg., In packages, packs, boxes of 0.5-1kg.

Store cereals in dry sparkled rooms at t? 12-17? and humidity 70% to 10 days.

This is a valuable food. Source of proteins, fats, vitamins, carbohydrates, mineral and other substances.

For a day, a person needs 80-100g. Boiled, fried or stew meat.

Meat is a combination of various tissues. The ratio of tissues depends on the type of floor, the rock, the attitude of the animal.

Fabrics are: muscle, well, bone, connected.

Meat classify:

1. Outowing animals: beef, lamb, kozdyatnaya, pork, oison, horse, rabbit meat, wild animal meat.

2. The thermal state of meat is divided into: cooled, cooled, frozen, frozen.

3. By defense, meat is divided into categories: 1st, 2nd, 3rd, 4th, 5th.

4. Marking meat for each carcass, half-car, a quarter should be put stamp, certifying the quality, fatness of meat.

Quality requirement:

For the quality of meat of various types of animals on: Fresh, meat of dubious freshness and not fresh.

The quality of meat is determined by organoleptic, chemical, microbiological and other methods. Organoleptically determined by the state of fat and the quality of broth.

For cooking, only fresh meat is used.

Meat stored in refrigeration chambers, hanging on hooks or stacks.

Bulb onions.

The onions differ in shape (flat, rounded, oval, flat-round), painted dry scales (white, straven-yellow, brown, purple). The pulp can be (white, with a greenish tint, purple). To taste, onions are divided into: sharp varieties, peninsula, sweet varieties.

Quality requirements:The appearance of the bulbs should be caused. On the shirt of the bulbs are allowed cracks, under which they must be dry scales, without delaying juicy white tissues.

2.3 Calculation of raw materialsadadnaya number of servings

2.4 Organization of work workshops and jobs (selection of inventory, dishes, equipment, sanitary requirements)

For the preparation of meatballs use meat and hot shop.

Semi-finished products are prepared in the meat shop, and in the hot tsehi they are brought to readiness. The following operations perform in the meat shop: thawing meat, washing, a splice, meat is passed through a meat grinder, the manufacture of semi-finished products.

Towing and washing the meat is made in suspended or in the bath with brushes, soul. Then cut the stigma and make sweeping. Meat is dry by x / b napkins.

Cutout split - produce on a splice chair, a meat ax or a circular saw.

In the shops place: tanks with sideboards, discharge chair, production tables, electric drive with interchangeable mechanisms (meat grinder, costelus, meat with a ripper, stuffling, ceiling mechanism).

Meat P / f is prepared on a special table, where weighs, a meat grinder, stacked, cutting boards, knives of the cook troika, boxes for spices.

In the hot workshop, the p / f is brought to readiness first fry, then extinguish.

2.5 Technicalcause cooking process

1. Produce mechanical processing: meat, onions.

2. Meat and fat cut with pieces and passed through a meat grinder.

3. The onions are cut and passable.

4. Rice is washed (7 times) and boiled.

5. The finished mince is stirred with rice, passable onion, salt and pepper to taste.

6. Flour sieved.

7. Forming products, form round.

8. Panted in flour.

9. Fry to ruddy crust.

10. Prepare sauce.

11. The confers extinguish in sauce until readiness.

12. They are released with a garnish and watered the same sauce.

2.6 decoratedye and vacation dishes

The meters are put on a plate, the side dish is laid on the side, watered with sauce in which the products are made, and sprinkle with greens.

Meatballs can be released without a side dish as a hot snack in portion fuels or kraschelions and sprinkle with a laid-old greenery.

2.7 Quest requirementsconditions and Terms of Storage

The dish of meat cutlets must maintain their shape, be without cracks, a homogeneous mass, well-chopped, mince well mixed. In grilled form, should be used with a crust forged. Color, smell, taste - peculiar to the product.

In the product are not allowed: not the correct forms, the presence of extraneous smells, grilled crusts. Meatballs should be juicy and not cuddles.

Drop dishes right after cooking at t? - 72? C, not more than 2 hours.

Store at t? From 0 to +6? C, not more than 12 hours.

3. Safe work techniques

3.1 Safe labor techniques

Employees of the enterprise admit to work with equipment only after listening to their safety instructions. All technological processes associated with the delivery of raw materials, p / f, finished products, goods and goods are carried out by eliminating manual operations that exclude the risk of injury and physical voltage of workers.

The workplace must be convenient for the working. It is placed in the course of the technological process so as not to be created on the oncoming, intersecting and age motions of the treated raw materials and provide, with an area sufficient to install inventory auxiliary equipment and natural lighting. In the workplace under the legs of the work, equipped with a good lattice flooring with a height of 50-60 mm, the optimal distance between the planks is 25-30 mm. Derivatives for food processing, cooking products must have covers or coating from anti-corrosion materials.

The tables for cutting the dough and vegetables are allowed wooden covers with a smooth performed surface. The working surfaces of the tables must be smooth, without cracks with rounded corners, tightly adjacent to the table.

Meat defrost on the table special, cut on a marked board M.S. When working with a knife, keep it with a blade from myself.

3.2 Operating Rulescustody, safety

Mascant MS8-150.Rules of operation.

Include electric motor, mince, bread, spices (no more than 7 kg) are loaded. The mass is mixed and enriched with oxygen 60s, then the flap and the mince is discharged into the substituted container.

After the end of operation, the machine is turned off, disassembled, cleaned, washed and dried.

Do not:work without safety casing. After working, the scraper is washed, not turning off, in hot water, turn off, disassemble, wipe and lubricated with vegetable oil.

Electric stove PESM-4SBB.

Rules of operation.

Before starting work, check the condition of the frying surface, ground service and switches.

Comforts should be on the same level, do not have cracks. The dishes should have a smooth bottom, since the splashing fluid leads to the burden of the kitchen.

Include a starting device and comfort on full power. As heated, they switch to medium or weak heating.

The hot wardrobe includes a strong heating, the warning lamp lights up. The lamp goes out when the wardrobe heats up. The temperature is maintained using a thermostat that automatically turns on and off the Ten.

At the end of the work, the slab is turned off, cleaned, wipe only after cooling.

Do not:lean to the plate, touch your hands. After the work is completed, the slab is turned off.

SWESM-3 hot wardrobe.

Rules of operation.

Before starting work, the sanitary condition and grounding are checked. Using the operating cameras switches, turn on strong heating, and signal lamps light up. The lamps are extinguished when the cameras are warm up to a given temperature.

Natures with products carefully put in the closet and install the necessary heating. Temperature is supported by the thermostat.

After its operation, the wardrobe is turned off, cooled, cleaned from burnt food, the top is wiped with a damp cloth.

Do not:you can not leave the closet while working unattended.

Meat grinder Pim-82.

Rules of operation.

Before starting work, they check the sanitary and technical condition and the correctness of the assembly, work at idle.

For small grinding.

A cutting grille, a double-sided knife, a grid with medium holes, a 2nd one-sided knife, a grid with fine holes, a bodice ring and a bustic nut.

For major grinding.

A cutting grille, a double-sided knife, a grid with large holes, two bodies and a bark nut.

The meat load is produced during the machine operation. Meat pushed only with a wooden pusher. The feed meat should be uniform and sufficient.

At the end of the work, the machine is turned off, disassemble, washed, dried.

Do not:work on the meat grinder if the boot funnel does not have a safety ring.

4. Graphicaya part

4.1 Technological map

Cafe company: "Admiral"

Collection of recipes: recipe number 303

Technological card number 66Name dish: "Meatballs"

Product name	Product rate for 1 portion, G.	Calculation of the number of portions

			Number of products, kg. net.
Boiler meat
from beef

Rice croups
Bulb onions
Fat animal
Wheat flour
Fat animal
Ready meathelli

Brief description of the technological process	Brief description of the finished dish
In the meat minced meat without bread, the salt is added, a finely chopped parse onion, crumbly rice and stirred. The resulting P / F is separated in the form of balls (3 ... 4 pcs. For a portion). The balls are packaged in flour, roasted, shifted into a shallow dishes (in 1 ... 2 rows), poured with water with the addition of water (10 ... 20 g. On the portion) and extinguish for 8 ... 10 min.	Vacation dishes: The meters are put on a plate, side dishes are put, the meters are watered with sauce, you can decorate the greens. The dish must be hot, not matured. The taste and smell of the appropriate product, and not what extraneous smells.

Bibliography

1. N. A. Antimonova "Cooking" M. "Academy" 2010

2. Z. P. Matyukhina; E. P. Korolkova "Food Products" M., "Prof. Arr. Edit. " 2002

3. V. V. Usov "Organization of production and maintenance in catering enterprises", M., "Academy" 2008

4. N. E. Kharchenko "Collection of recipes and culinary products", M., "Academy", 2010

5. V. P. Zomin "Technological equipment of catering enterprises", M., "Academy", 2008

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Technical and technological map Meat meat meat with sauce

APPLICATION AREA

This technical and technological card was developed in accordance with GOST 31987-2012 and applies to dish meat meat with sauce generated by catering.

Requirements for raw materials

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

3. Reception

Product name	The rate of consumption of products for 1 portion weighing net 100 g
Product name	Gross mass, g	Net weight, g
Beef Boiler Meat DP Coolor Beef Pole Meat DP Frozen	35,53 38,5
Wheat bread 1C enriched dp
Milk ultrapasterized enriched dp
or Fresh onions	21,5
Butter

Wheat flour 1 varieties
Semi-finished mass:	–	66
Butter
The mass of the meters of finished:	–	55
Drinking water
Butter
Wheat flour 1 varieties	2,25	2,25
Tomato-paste	2,25	2,25
Carrot dining room cleaned semi-finishedor Fresh carrots
Fresh Fresh Purified Semi-finishedor Fresh onions
Sugar sand
Lavra leaf
Salt enriched with reduced sodium content	0,15	0,15
Dried parsley roots
Mass of sauce:	–	45
Output:	–	100

4. Technological process

Prepared meat cutlet cut into pieces, passed through a meat grinder together with wheat bread, pre-operated in milk. The onion is purified finely cut and allowed in a small amount of water with the addition of butter of creamy, cooled.

In the meat minced meat with bread, the salt is added, the onion is comprehensive, re-passed through the meat grinder and stirred thoroughly. Fragraft formatters in the form of balls in the form of 1st pieces for a portion, the balls are panked in sainted wheat flour and baked from all sides in the roast cabinet until readiness at a temperature of 220-250 ° C for 5-8 minutes on each side.

Baked themeters are shifted into shallow dishes, poured with red basic sauce, water (10-20 g per serving) is added and extinguished until prepared with weak boiling for 8-10 minutes.

When you leave, meatballs watered the sauce in which they were stealing.

Red main sauce: peeled carrots, onions are cut into small straws and allowed together with the dried root of parsley in a small amount of water, with the addition of creamy oil for 10-15 minutes, then a tomato-paste is administered and with weak boiling for another 10-15 minutes . Wheat flour is sieved, dried at a temperature of 150-160 ° C, periodically stirring, in a pixel dishes or on a contrary to the roast cabinet before purchasing light yellow, cooled to a temperature of 70-80 ° C and bred with warm water in a 1: 4 ratio, Thoroughly stirred and injected into boiling water, then the vegetables are added with tomato-paste and boiled boiling for 45 to 60 minutes. At the end of the cooking, salt, sugar-sand add.

The sauce is filtering by rubbing the brewing vegetables into it, and bring to a boil.

Requirements for registration, implementation and storage

Feed: The dish is prepared by order of the consumer, used according to the primary dish formulation. Storage and implementation period according to SanPiN2.3.2.1324-03, SanPine2.3.6.1079-01 Note: The technological card is compiled on the basis of an act of study.

Feed temperature: 65 ± 5 ° C.

Term of implementation: no more than 2 hours from the date of preparation.

Quality and safety indicators

6.1 Organoleptic quality indicators:

Appearance - characteristic of this dish.

Color - characteristic of products included in the composition.

Taste and smell - characteristic of products that are part of the product, without extraneous tastes and smells.

6.2 Microbiological and physico-chemical indicators.

Technical and Technological Card Results Beef BeefThe

APPLICATION AREA

This technical and technological card was developed in accordance with GOST 31987-2012 and applies to the dish meatballs made of beef with rice generated by the catering facility.

Requirements for raw materials

3. Reception

name of raw materials	Consumption of raw materials and semi-finished products
	1 portion of finished products, g		100 servings of finished products, kg
	Gross	Net	Gross	Net
Beef (cutlet meat)	52/45	38	5,2/	3,8
Milk or water	7	7	0,7	0,7
Rice croups	5	5	0,5	0,5
Mass of finished crumbigh rice	–	13	–	1,3
Bulb onions	6	5	0,6	0,5
Vegetable oil	2	2	0,20	0,20
Mass of passioned onions	–	3	–	0,30
Mass of semi-finished products	–	59	–	5,9
Mass of ready-made meblers		50,0		5,0
Sauce TK No. 56.		25,0		2,5
Garnish TK number 50		100,0		10,0
Exit finished products		175,0		17,5

4. Technological process

In the meat minced meat, crumbly boiled rice is added, chopped blanched, then passioned onions, salt 1% to mass, water or milk, stirred, form in the form of balls for 2-3 pcs. For a portion and boil for a couple of 20-25 minutes.

Ready-made meblers are poured with hot sauce with milk thick on b / g of flour and bring to a boil. The temperature inside the finished product is not below 85 ° C.

Requirements for registration, implementation and storage

When vacationing on a plate neatly laid the side dish and there are 2-3 ball balls with a sauce in which they prepared. Garnish - frosted vegetables. Optimal flow temperature 65 ° C.

Quality and safety indicators

6.1 Organoleptic quality indicators:

Appearance - Meatballs in the form of balls with the inclusion of boiled rice grains (without cracks), saturated with sauce. Nearby neatly laid a garnish;
Color Meathelers – from light gray to gray with light cream inclusions, sauce - white or orange;

Taste, smell - boiled meat, pleasant, slightly salty with the characteristic flavor of the bow and sauce;
Consistency Meathelers – moderately dense, homogeneous, juicy; Sauce - elastic homogeneous.

6.2 Microbiological and physico-chemical indicators:

On microbiological and physicochemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On Food Safety" (Tr Ts 021/2011)

Food and Energy Value

Foods, g			Energy value, kcal	Vitamins, MG.				Minerals, mg
B.	J.	W.	Energy value, kcal	B1.	C.	A.	E.	SA	MG.	P.	FE.
7,5	6,9	3,5	104	0,02	1	–	1,1	5	10	72	1

Engineer-technologist.

Routing

Meathetians

Recipe number 302.

boiler meat (options):

from beef

pork

veal

lamb, Kozdyatina

Wheat bread

Milk (or water)

Onion:

Fresh

pastened

Wheat flour

Ready semi-finished product

Fat animal fused food

Ready meathelli

Sauce (recipes №364,369,376,389)

Garnish (recipes №325,326,331,333,338)

150

Output

260

Cooking technology.

The chopped passerized onion is added to the cutlet mass (it is possible to add green onions), stirred, forming in the form of balls (3-4 pcs per portion), are packaged in flour, roasted, shifted into a shallow dishes (in 1-2 rows) Sauce, in which 10-20 g of water is added, and extinguished 8-10 minutes.

They are released with a garnish and a sauce in which they were stewed.

Sauce (options): red (main), red with roots (for meters), tomato, sour cream with tomato.

Garnish (options): crumbly porridge, boiled rice, boiled potatoes, potato mashed potatoes, boiled vegetables with fat.

The melligents can be released without a side dish as a hot snack in portion frying skills or kraschelions, before leaving sprinkle with a glorified greens.

Routing

Red sauce (main)

Collection of recipes for dishes and culinary products: studies. Available for Nach.Prof. Education / N.E. Kharchenko. - 3rd ed., Kri.-M.: Publishing Center "Academy", 2008.

Recipe number 364.

Cooking technology

Sliced \u200b\u200bonions and carrots passente with fat, add tomato mashed potatoes and continue the passage for another 10-15 minutes.

The sifted wheat flour is pateserly at a temperature of 150-160, after periodically stirring in a punching dish or disinterested in a frying cabinet (a layer of no more than 4 cm) before the purchase of light brown color.

Chilled up to 70-80 flour passer. Breaking with warm broth in a 1: 4 ratio, thoroughly stirred and injected into a boiling brown brown brief, then the vegetables are pasted with a weak boiling for 45-60 minutes. At the end of the cooking, the salt, sugar, black peas, bay leaf are added. The sauce is filtering by rubbing the brewing vegetables into it, and bring to a boil ..

Red main sauce is used to prepare derivative sauces. When using sauce as an independent dish, it is filled with margarine table (30g).

Routing

Boiled potatoes

Collection of recipes for dishes and culinary products: studies. Available for Nach.Prof. Education / N.E. Kharchenko. - 3rd ed., Kri.-M.: Publishing Center "Academy", 2008.

Recipe number 331.

Raw old potatoes or

young

1333

1290

1000

1032

Boiled potatoes

970

Margarine Table

Exit: 1000 g

Cooking technology

For cooking, potatoes are put into boiling salted water (0.6-0.7 l per 1 kg of potatoes). The water level must be 1-1.5 cm above the potato level. Salt is used at the rate of 10 g per 1 liter of water. When the potatoes are welded water, and potatoes are dried (see Reception No. 1660), for which the dishes are left with it for 5-7 minutes on the hot plot of the plate. Cooking potatoes follows small portions as they demand. They release potatoes by uncut tubers melted margarine or creamy oil.

Routing

Mashed potatoes

Collection of recipes for dishes and culinary products: studies. Available for Nach.Prof. Education / N.E. Kharchenko. - 3rd ed., Kri.-M.: Publishing Center "Academy", 2008.

Recipe number 333.

* Mass of boiled milk. In the absence of milk, it is possible to increase the rate of laying for 10g

Exit: 1000 g

Cooking technology

Purified potatoes are boiled in water with salt until readiness, water is drained, potatoes are dried. Boiled hot potatoes wipe through a spacer machine. The temperature of the rubber potato should be not lower than 80, otherwise the potato mashed potatoes will be drumming that dramatically worsens his taste and appearance. In the hot rubber potatoes, continuously stirring, add in 2-3 reception hot boiled milk. The mixture is whipped to obtain a lush homogeneous mass.

The puree is portioning, the pattern is applied to the surface, watering the melted butter or on top there are parserous onions, or cooked twisted eggs, mixed with melted cream oil, and sprinkle with greens. Oil can be served separately.

Technological card number 07041

Meatball meat with rice Steam-out production

Product name
	Gross weight, g	Net weight, g
or
Rice croups
Drinking water

Output:

Minerals, mg

Vitamins, MG.

Cooking technology: The rice croup is rotated, washed in warm water and boils in water for 8-10 minutes, cooled. The prepared meat of a beef beef is cut into pieces, passed through the meat grinder, add rice loose boiled, water, salt, core iodined. The prepared mass is knocked out and separated on the meatballs (in the form of balls), laid into a shallow tank in one or two rows and boiled a couple for 15-20 minutes.

Meat steam headters are released with butter creamy boiled.

Feed temperature: 65 ± 5 ° C.

Implementation period: Not more than 2 hours from the date of preparation.

Technological card number 07045

Meatballs Meat Steam Own Production

Product name	The rate of consumption of products for 1 portion weighing net 100 g
	Gross weight, g	Net weight, g
Beef Boiler Meat DP Cool or Beef Pole Meat DP Frozen
Wheat bread 1C enriched dp
Drinking water
Salt enriched with reduced sodium content
Semi-finished mass:
Output:

100 grams of this dish contains:

Minerals, mg

Vitamins, MG.

Cooking technology: Prepared meat, cutlet cut into pieces, passed through a meat grinder together with wheat bread, previously operated in water, passed again through the meat grinder, add salt, iodized, and knocked well.

The cutlet mass is separated in the form of balls of 4-5 pieces for a portion and boil for a couple for 10-15 minutes. When filing meatballs are watered with butter creamy boiled.

Feed temperature: 65 ± 5 ° C.

Implementation period:

Technological card number 07046

Meatballs Meat steam from P / f industrial production

Product name	Product rate rate for 1 portion
	Gross weight, g	Net weight, g
P / F chilled beef frozen DP, meatballs (111102206-05)
Output:

100 grams of this dish contains:

Minerals, mg

Vitamins, MG.

Cooking technology: The semi-finished product is placed in a shallow container in one row, poured with hot water, bring to a boil or boiled for a couple for 15-20 minutes. When filing meatballs are watered with butter creamy boiled.

Feed temperature:65 ± 5 ° C.

Implementation period: Not more than 3 hours from the date of preparation.

Technological card number 07047

Meatball meat with sewing sauce of industrial production

Product name	Product rate rate for 1 portion
	Gross weight, g	Net weight, g
P / F chilled beef frozen DP (111102206-01)
Butter
The mass of the meters of finished:
Drinking water
Butter
Wheat flour 1 varieties
Tomato-paste
Carrot dining room cleaned semi-finished orFresh carrots
Fresh Fresh Purified Semi-finished orFresh onions
Sugar sand
Lavra leaf
Salt enriched with reduced sodium content
Dried parsley roots
Mass of sauce:
Output:

100 grams of this dish contains:

Minerals, mg

Vitamins, MG.

Cooking technology: Semi-finished products are frozen folded on a baking sheet. After a complete defrost at room temperature, semi-finished products bake from all sides in the roast cabinet until the ready at a temperature of 220-250 ° C for 5-8 minutes on each side. Baked themeters are shifted into shallow dishes, poured with red basic sauce, water (10-20 g per serving) is added and extinguished until prepared with weak boiling for 8-10 minutes.

When you leave, meatballs watered the sauce in which they were stealing.

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