Natural chopped cutlets technological card. Natural and chopped cutlets, differences

18.09.2020

Composition, technology of preparation of chopped and cutlet mass from meat

The main raw material for the production of minced semi-finished products is cutlet meat. It is ground in a meat grinder or cutter. Minced meat (beef, lamb, pork) is used to prepare natural semi-finished and semi-finished products with the addition of bread and other components. Pieces of cutlet meat (for beef - the flesh of the neck, flank, trimmings, trimming from carcasses of the 1st category of fatness; for lamb - the flesh of the neck and trimmings; for pork - trimmings) should be stripped of tendons and coarse connective tissue. To improve the taste and juiciness of finished products, the composition of lean cutlet meat includes raw fat (5-20% of the mass of meat). In pork cutlet meat, adipose tissue content of no more than 30% and connective tissue is allowed - no more than 5%. In cutlet meat from beef, lamb, veal, the content of both adipose and connective tissue should not exceed 10%.

To prepare the chopped mass, the meat is cut into pieces, combined with raw lard and chopped in a meat grinder and cutter. Water (8-12% of the mass of meat), salt, pepper are introduced into the prepared mass, mix thoroughly and form semi-finished products, obtaining semi-finished products from minced meat. For 1 kg of chopped mass (net weight) take: meat - 800 g, pork fat - 120 g, water or milk - 70 g. Semi-finished products may not be breaded and breaded.

For the preparation of cutlet mass use: beef - neck pulp, flank and trim; pork - trimmings, which are obtained when cutting carcasses, and less often lamb - the flesh of the neck, trimmings. It is better to use meat from well-fed animals with a fat content of up to 10%, while the cutlet mass is of good quality. If the meat is not fat, then add lard or interior fat - 5-10%.

The meat is cleaned from tendons, bruises, rough connective tissue, cut into pieces and passed through a meat grinder. Stale wheat bread made from flour of at least 1st grade is soaked in milk or water. Chopped meat is combined with soaked bread, put salt, ground pepper, mix well, pass through a meat grinder and knock out. At the same time, the mass is enriched with air, it becomes more homogeneous and the products are lush. However, it is not recommended to knock out for a long time, since fat is separated and the products are less juicy and tasty.

For 1 kg of meat (net weight) take: wheat bread - 250 g, water or milk - 300 g, salt - 20 g, ground pepper - 1 g.

Semi-finished products from chopped mass.

Chopped steak is made from beef. Lard, cut into cubes (5x5 mm), is added to the chopped mass, portioned, give the products a flattened-rounded shape, the thickness of the products is 2 cm.

Natural chopped cutlets are prepared from lamb or pork, giving the products the shape of cutlets - oval-flattened with a pointed end.

Lula kebab is made from lamb cutlet meat. The pulp with lamb fat (fat tail), raw onions are passed 2-3 times through a meat grinder. Onions not only flavor the meat, but also soften it, as they contain proteolytic enzymes. Pepper, salt is added to the cabin, citric acid, mix well and refrigerate for 2-3 hours for pickling. After that it is portioned, shaped into small sausages.

Meatballs - finely chopped onions are introduced into the minced meat, raw eggs, ground pepper, salt, water, knead well and cut into 7-10g balls. They are put in soups on vacation.

Natural chopped schnitzel is prepared from pork, lamb, beef. The semi-finished product is given an oval-flattened shape, moistened in a lezon and breaded in breadcrumbs, the thickness of the products is 1 cm.

Semi-finished cutlet mass.

Cutlets - products of an oval-flattened shape with one pointed end, breaded in breadcrumbs (their thickness is 1-2 cm, width - 5, length 10-12 cm).

The meatballs are products of a flattened-rounded shape, 2-2.5 cm thick, 6 cm in diameter, breaded in breadcrumbs.

Schnitzels - products of an oval-flattened shape, 1 cm thick, sealed in breadcrumbs.

Meatballs - products in the form of balls with a diameter of 3 cm, breaded in flour. Chopped sautéed onions are added to the cutlet mass. Instead of bread, crumbly rice (15% of the mass of meat) can be added to the crushed meat.

Zrazy - minced meat is placed on the seresina of a 1 cm thick cutlet mass, the edges are joined, breaded in breadcrumbs, molded in the form of a brick with oval edges.

For minced meat, take sautéed onions, chopped eggs, parsley, salt, pepper and mix everything. You can also stuff with an omelet, cut into small slices.

Roll - ns a moistened napkin (gauze or plastic wrap) lay out the cutlet mass in the form of a rectangle 1.5-2 cm thick, in the middle it is laid along the minced meat. The mass is connected with a napkin so that one edge is slightly on the other, after which the roll is rolled from the napkin onto a greased baking sheet, seam down. The surface of the roll is smeared with an egg, sprinkled with breadcrumbs, sprinkled with fat, pierced in several places.

Meatballs - cutlet mass with the addition of raw onions, cut into balls weighing 10-12 g and breaded in flour.

Moscow cutlets are made from beef cutlet mass with the addition of raw fat and onions.

Kiev cutlets - from pork with the addition of raw fat and onions. Breaded in breadcrumbs.

Lamb cutlets are prepared from lamb cutlet meat with the addition of raw lamb fat and onions. Breaded in breadcrumbs.

Homemade cutlets are prepared from a mixture of beef and pork cutlet meat (64 and 36%, respectively), raw fat and onions.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://www.allbest.ru/

Technological process preparation of "Natural chopped schnitzel" and biscuit roll"Fairy tale"

INTRODUCTION

1. PREPARATION OF "NATURAL SHNITZEL CHOPPED"

1.1 CHARACTERISTICS OF RAW MATERIALS

1.2 PREPARATION OF RAW MATERIALS FOR PRODUCTION

1.3 DESCRIPTION OF THE TECHNOLOGICAL PROCESS OF "PREPARING THE NATURAL SHNITZEL"

1.4 ORGANIZATION OF WORK OF THE MEAT SHOP

1.5 EQUIPMENT, EQUIPMENT, TOOLS USED IN THE PRODUCTION

1.6 SANITARY REQUIREMENTS, STORAGE CONDITIONS AND SHELF LIFE

1.7 LABOR PROTECTION AND SAFETY REQUIREMENTS

2. PREPARATION OF SPONGE ROLL "SKAZKA"

2.1 CHARACTERISTICS OF RAW MATERIALS

2.2 PREPARATION OF RAW MATERIALS FOR PRODUCTION

2.3 DESCRIPTION OF THE TECHNOLOGICAL PROCESS OF PREPARING BISCUIT ROLLS "SKAZKA"

2.4 ORGANIZATION OF THE PASTRY WORKS

2.5 EQUIPMENT, INVENTORY, TOOLS USED IN THE PRODUCTION

2.6. SANITATION REQUIREMENTS, STORAGE CONDITIONS AND SHELF LIFE

2.7. LABOR PROTECTION AND SAFETY REQUIREMENTS

CONCLUSION

BIBLIOGRAPHY

APPLICATION

INTRODUCTION

The relevance of this topic lies in the fact that meat dishes for men, but also for girls, are an integral part of their diet.

Probably not a single person will refuse an appetizing piece of meat.

That only is "Schnitzel".

But, unfortunately, not everyone knows that the name "Schnitzel" originally referred to a Viennese cuisine dish made from veal and spread in the second half of the 19th century.

In German "Schnitzel" means "shavings"

The purpose of my work is to describe the technological process of making "Natural Chopped Schnitzel"

1. PREPARATION OF "NATURAL SHNITZEL CHOPPED"

1. 1 CHARACTERISTIC OF RAW MATERIALS

Meat is an important source of protein and fat. It contains many complete proteins - 14.5 ... 23%, fat - from 2 to 37%, minerals - 0.5 ... 1.3% (of which the most valuable are phosphorus, calcium, sodium, magnesium and iron salts). Meat contains vitamins A, D, PP and group B.

The main tissues of meat are: muscle, connective, adipose and bone.

When accepting meat, first of all, the presence of the mark of fatness and veterinary and sanitary control is checked, and the organoleptic quality of the meat is determined. According to fatness, pork can be meat, edged and fatty. Good-quality chilled meat has a dry crust on the surface of the carcass, the color is from pale pink to red, the consistency is dense, elastic (when pressed, the dimple quickly levels out). Frozen meat on the surface and cuts has a pink-red color with a grayish tint due to ice crystals, the consistency is hard (it makes a sound when tapped); has no odor, but when thawed, there is a smell of meat and dampness. You can check the good quality of frozen meat using a heated knife blade or by a test cooking. The meat supplied to the enterprises is subjected to preliminary culinary processing.

1. 2

The main raw material for the production of minced semi-finished products is cutlet meat.

The assortment of chopped semi-finished products includes natural chopped - chopped beefsteak, natural chopped cutlets, natural chopped schnitzel, village meatballs, kupaty, kebab, as well as semi-finished cutlet mass (with bread filling) - cutlets, meatballs, schnitzels, zrazy, meatballs , rolls, meatballs, dumplings

Chopped semi-finished products are prepared breaded (cutlets, meatballs, zrazy, schnitzels, meatballs) or without breading (steak, kebab, natural chopped cutlets). They are mainly used as breading breadcrumbs and less often wheat flour.

The general technological scheme for the production of chopped semi-finished products includes the following operations: preparation of raw materials and auxiliary materials; minced meat preparation; portioning and molding of semi-finished products; cooling or freezing; packaging, labeling, storage and transportation.

Preparation of raw materials and auxiliary materials. For natural minced semi-finished products, cutlet meat and raw fat, if it is included in the recipe for a semi-finished product (natural lamb cutlets, natural chopped lamb and beef schnitzel, Moscow and homemade cutlets), are ground in a meat grinder with a grill hole diameter of 3 mm. Pork fat (for steaks) is cut into cubes (5x5 mm).

1. 3 TECHNOLOGICAL PROCESS OF COOKING "SHNATURAL CHECKED NICEEL "

I. Cooking semi-finished product.

To prepare a semi-finished product, cutlet meat of beef, lamb or pork, cut into pieces, is combined with raw fat, chopped in a meat grinder, water (or milk), salt, pepper are added, mixed, after which semi-finished oval-shaped products with a thickness of 1-1.5 cm are formed.

In the process of preparing chopped semi-finished products, it is necessary to take measures to reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water; chopped meat and cutlet mass are cooled by adding cold water or food ice).

The formed semi-finished products are immediately sent to heat treatment or placed in a refrigerator for cooling to + 6 ° C.

II. Side dish preparation.

For a side dish, use crumbly porridge, pasta boiled, fried potatoes (from boiled), fried potatoes (from raw), boiled vegetables with fat, vegetables stewed with fat, pumpkin, zucchini, fried eggplants, as well as complex side dishes.

Garnish No. 744, 750, 753, 757, 760,761, 765, 766, 784, 785,798, 805 (According to the Collection).

III.Cooking the sauce.

On vacation, schnitzel is garnished and poured over with the juice released during frying.

IV. Frying semi-finished products.

Semi-finished products are moistened in a lezon, rolled in breadcrumbs, then placed in a frying pan or baking sheet with fat heated to a temperature of 150-160 C, and fried for 3-5 minutes on both sides until formed crispy crust, and then brought to readiness in an oven at a temperature of 250 - 280 ° C (5-7 minutes).

V.Leave the finished dish.

A side dish is placed in a plate, schnitzel is placed next to it, and it is poured with fat from frying.

Vi. Quality requirement or sensory evaluation of finished food.

Ready-made schnitzels must be completely fried: the temperature in the center of the finished products must be at least 85 ° С, for products made from cutlet mass - at least 90 ° С. Organoleptic signs of product readiness are the release of colorless juice at the puncture site and gray color on the cut.

1. 4 ORGANIZATION OF WORK OF THE MEAT SHOP

Meat shops are organized at large procurement factories and medium-sized enterprises that process raw materials for their production.

At large procurement enterprises, meat shops are more mechanized; conveyors, overhead and flow lines, etc. are used.

Meat semi-finished products are produced in the following assortment: lumpy semi-finished beef products (thick, thin edge, upper and inner pieces of the rear part); pork and lamb (loin, ham, shoulder, brisket); bones; portioned semi-finished products from beef, pork, lamb (entrecote, steak, escalope); small-sized semi-finished products from beef (beef stroganoff, frying, azu, goulash); from lamb and pork (shashlik, stew); minced meat (steak, cutlets, schnitzels); pepper, zucchini, stuffed with meat and rice.

The technological process of meat processing consists of the following operations: defrosting frozen meat, cleaning the surface and cutting off veterinary stamps, washing, drying, dividing into cuts, deboning cuts and separating large pieces, trimming meat and preparing semi-finished natural and chopped products.

1. 5 EQUIPMENT, INVENTORY, TOOLYOU ARE USED IN THE PRODUCTION

Equipment

Defrosters, carcass washing department, drying rooms, rooms for deboning, trimming, preparation of semi-finished products, baths for soaking bread, meat grinder with a capacity of 600-800 kg / h, meat mixers, cutlet-forming machines MFK-2240 or AK 2M-40, refrigerator.

Inventory

Cutting boards, chopping chair, production tables with tool drawers, scales.

Instruments

Grunt knife, butcher's ax, chain mail nets, boning knives (large and small).

1. 6 SANITATION REQUIREMENTS

The surface of the pieces of semi-finished products should not be windy, the color and smell should be typical for good-quality meat. There should be no rough tendons, cartilage, pieces of pulp with bruises, bones.

Portioned semi-finished products should be cut across the muscle fibers. Semi-finished products from the chopped mass must have the correct shape (depending on the type of semi-finished product). The surface is evenly coated with breading, torn and broken edges are not allowed. The mass on the cut is homogeneous, with a smell characteristic of good-quality meat with spices. Signs of spoilage, sunburn are not allowed.

In order to ensure the safety of preserving the nutritional value of products, sanitary and epidemiological rules and standards have been established (SanPiN 2. 3. 2. 1324 - 03).

Prepared semi-finished products are stored at a temperature of 2 ... 4 0 C. Large-sized semi-finished products are placed in one row on the edge at an angle of 30 0 and stored for no more than 48 hours, breaded - no more than 36 hours.

Small-sized semi-finished products are placed on baking sheets with a layer of 5 cm and stored for no more than 36 hours, pickled, with sauces - no more than 24 hours.

Minced meat produced by meat processing enterprises - no more than 24 hours, catering enterprises - no more than 12 hours.

Semi-finished products from cutlet and chopped mass are placed in one row on a baking sheet sprinkled with breading and stored for no more than 24 hours.

1. 7 LABOR PROTECTION AND DEMANDSSECURITY STATION

The work of the meat shop of the procurement enterprise is organized in one or two shifts, depending on the capacity. In large workshops, separate teams of deboners, tenants, manufacturers of semi-finished products can be organized. On the collapse of the meat, deboners of the III, IV and V categories are employed. The vein of meat is produced by the tenants of I, II and III categories. The cutting of semi-finished products is carried out by workers of the III and IV categories. Chefs of the III and IV categories work in the butcher shops of restaurants and canteens.

In large meat shops, workers during the working day are busy with homogeneous work, the operational division of labor is used. In small butcher shops, the chef performs several operations in turn.

When working in workshops, the following rules must be observed:

It is forbidden to work on a meat grinder without a safety ring; you can only push meat into the machine with a wooden pestle;

It is forbidden to work on a cutter with a faulty micro switch;

It is possible to remove or attach removable machines to the universal drive only when it is completely turned off;

Before work, lock the universal drive trolley with screws;

2 . COOKING SKAZKA BISCUIT ROLL

2.1 CHARACTERISTIC OF RAW MATERIALS

The main types of raw materials in the confectionery industry are flour, sugar, eggs, butter. In addition, dairy products, berries, nuts, essences, and baking powder are widely used. The quality of finished products largely depends on the raw materials supplied to production; it must meet the requirements established by state standards and specifications.

Flour of the highest grade is very soft, finely ground, white with a slight creamy shade, sweetish taste.

Sugar - Sand is a white crystalline powder that is produced from sugar beets and sugar cane. In confectionery products, sugar changes the structure of the dough, gives it flavor and increases the calorie content. Sugar reduces the water absorption capacity of the flour and the elasticity of the dough.

Vanillin is a synthetic product, it is a white crystalline powder with a strong aroma, which gives aroma to products.

Eggs are a high-calorie product that contains proteins, fats, minerals and other substances. Due to their properties, eggs improve the taste of products, give them porosity.

Butter is produced from cream, it contains up to 82.5% fat, vitamins A, D, E. The butter should be free of foreign odors and tastes, evenly colored (from white to cream). Butter increases the calorie content of products, improves the taste.

2.2 PREPARATION OF RAW MATERIALS FOR PRODUCTION

Before use, flour is sieved in special sifters or manually, removing lumps and impurities; at the same time, the flour is enriched with oxygen, which makes it easier to knead the dough, improves its quality and contributes to a better rise.

Sugar is sieved through a sieve with a mesh size of 2 ... 3 mm, or previously dissolved in water and filtered.

Before use, vanillin is sieved through a sieve with a mesh size of 1 ... 2 mm, or it is preliminarily dissolved in water and filtered.

Before use, eggs are processed in accordance with the current Sanitary Rules for catering establishments. technological workshop schnitzel biscuit

The oil introduced in melted form is filtered through a sieve, and used in the solid state is cut and softened.

2.3 DESCRIPTION OF THE TECHNOLOGICAL PROCESS PREPAREDNIYA BISCUIT ROLL "SKAZKA"

Drive the prepared eggs into a cup and beat with a mixer, when the mass becomes a little fluffy, while continuing to beat, add gradually prepared sugar, mixed with prepared vanilla, beat everything until fluffy. Then add the prepared flour at the slowest speed.

Lay out the pastry sheet with baking paper, pour on it ready dough and level it. We put in a baking cabinet preheated to 1800 C for 10 - 15 minutes.

We take out the finished cake and turn it over on a towel and carefully remove the paper. After removing the paper, the cake layer in the place with the towel is quickly rolled into a roll, and in this state we leave it until it cools completely.

After it has completely cooled, unfold and grease with a pre-prepared cream, and again roll it up.

Pour sugar into a small saucepan, pour in half a glass of milk and heat until the sugar is completely dissolved. Beat the egg with a mixer until fluffy and add milk syrup in a thin stream. Allow to cool to 15-200C. Put the prepared butter in a cup and beat it until slightly fluffy, while continuing to beat, add milk syrup in portions. Beat the mass well.

2.4 BODIESZATION OF THE WORK OF THE PASTRY SHOP

The technological process in the confectionery shop is carried out according to the scheme: preparation of products => preparation and baking of dough and products from it => cooling => finishing => laying => cooling and storage => transportation.

The raw materials are unloaded into the daily supply pantries. After sifting flour and preparing food, all types of dough are prepared and products are cut and baked from shortcrust, puff, choux and biscuit dough. The cooled products are trimmed with creams, jam or other finishing semi-finished products, placed in containers, cooled and stored in refrigerated and uncooled chambers of finished products before being sent on an expedition.

For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater that is included in the set of this drive. In addition, it is necessary to have a separate table or tables for preparing eggs, sugar, pouring dough onto pastry sheets or molds.

Products made from liquid dough - custard, biscuit, bush, almond, airy - are “deposited” using a pastry bag with a nozzle. The operation is time consuming, therefore, in some confectionery shops, jigging is mechanized. The confectionery sheets pass along the chain conveyor under the jigging device. A certain dose of dough is automatically squeezed out of the four cone-shaped tips. The mass of the deposited dough can be adjusted.

Creams are prepared in a separate room, in which beaters of various capacities and different capacities of bowls and boilers are installed. Creams are cooked in special overturning boilers with a steam jacket or in stove boilers. Provide a special table with drawers for storing tools.

2. 5 EQUIPMENT, INVENTORY, TOOLS USED IN PRODUCTION

At the workplace for the preparation of biscuit dough, a beating machine is installed. Whipping machines are used different types, for example? MV-6M, MV-35M (kneading and whipping). Beat sugar with egg mass or melange in a machine and combine with flour; a production table is installed next to the machine. The prepared mass is poured into baking sheets lined with parchment, or forms that are sent for baking.

Pastry sheet, baking paper, towel, spoon.

2. 6 SANITATION REQUIREMENTSVANIA, STORAGE CONDITIONS AND PERIODS

At catering establishments in the production of confectionery cream products, a number of sanitary rules should be followed:

To protect cream products from microbial contamination - to allocate separate rooms equipped with refrigerators for their preparation and decoration;

Remember that cream finishing of products is the final operation in the technological process of making cakes and cakes, therefore, it is necessary to ensure that kitchen utensils, finishing equipment (pastry bags, tips) are kept clean and strictly observe the rules of personal hygiene;

The raw materials used for the preparation of creams (eggs, milk, butter) must meet the quality requirements of the standards. Raw materials must be carefully machined;

Lead the process of making creams and finishing cakes and pastries at a temperature not exceeding 17 * C; store ready-made cakes and pastries at a temperature of 2 to 6 ° C; custard and whipped cream products intended for consumption in food outlets - 6 hours, s curd cream- 24, with butter cream - 36, with protein - 72 hours; confectionery without finishing - at a temperature of 18 ° C.

Sponge cake products with various creams are stored for 36 hours after production.

2. 7 SECURITYLABORANDSAFETY REQUIREMENTS

Labor protection includes a whole range of measures for safety, industrial sanitation and hygiene, as well as fire fighting equipment.

Safety engineering studies technological processes and equipment used in production, analyzes the causes of accidents and occupational diseases, and develops specific measures to prevent and eliminate them.

Fire fighting technology prevents and extinguishes the resulting fires.

Industrial sanitation studies the influence of the external environment and working conditions on the human body and its performance.

The layout of the catering enterprise, the dimensions of the premises of all production shops, including the confectionery shop, are determined in accordance with the current standards, which ensure safe and optimal working conditions for confectioners.

Adequate and adequate lighting is essential. Natural light is the most favorable for vision. The ratio of the area of windows to the area of the floor should be 1: 6, and the greatest distance from the windows can be up to 8 m. Artificial lighting is used in rooms that do not require constant monitoring of the process (warehouses, engine room, expedition). The workshop needs emergency lighting to provide minimal lighting in case of an accident.

At large catering enterprises, labor protection management is entrusted to the deputy director (if there is a position of chief engineer, then to him), at other enterprises - to the director. In confectionery shops, labor protection management is also assigned to the head of the shop.

CONCLUSION

Having described this topic, I came to the conclusion that biscuit rolls are in great demand among a large number of people. That is why I chose this topic. And also one more factor why I chose this theme eggs, which are the basis for this product are very useful, they are high in calories, they contain proteins, fats and minerals, which improves the taste of the products and gives them porosity.

All tasks have been completed and described. The goal is revealed.

LISTUSED LITERATURE

1. AF Shepelev, AS Turov Technology of production of food products. Phoenix Publishing House Rostov-on-Don 2010.

2. Primary vocational education N. A. Anfimova "Cookery" Moscow publishing house "Academy" 2012 year.

Internet resources of the site “Kolreferat. RU"

Posted on Allbest.ru

...

1. Chemical composition.

Meat is the name of carcasses of slaughtered animals, from which the skins, head, lower limbs and internal organs have been removed.

The composition of the pulp of meat-muscle, fat and connective tissues includes organic (proteins, fats, carbohydrates, extractives, vitamins, enzymes) and inorganic substances (water and mineral salts). The quantitative ratio of these substances depends on the species, breed, sex, age, fatness of the animal, as well as on the part of the carcass and other factors.

The proteins in the meat of various animals contain from 15 to 20%. The bulk (75 - 85%) are complete proteins, including the entire complex of amino acids necessary for building tissues of the human body.

Complete, easily digestible proteins (myosin, actin, actoliosin, myogen, myoalgushin, globulin x, myoglobin) are found mainly in muscle tissue, which determines its greatest nutritional value compared to other tissues.

Myosin is the most important protein in muscle tissue, accounting for 40 - 45% of all proteins included in it. Myosin is characterized by a great ability to swell, does not dissolve in water, its coagulation temperature is 45 - 50 0 C.

Actin makes up about 15% of all proteins in muscle tissue. Combining with myosin, it forms a complex protein actomyosin, which does not dissolve in water and, unlike myosin and actin, has a high viscosity.

Myogen is contained in muscle tissue about 20% of the total amount of proteins. Myogen easily dissolves in water, at 55 - 65 0 С it coagulates, forming a brown foam on the surface of the broth.

Myoalbumin accounts for 1–2% of all proteins in muscle tissue, dissolves in water, and coagulates at a temperature of 45–47 ° C.

Globulin X in muscle tissue ¾ about 20% of the total amount of proteins, it dissolves in saline solution.

Myoglobin is a complex protein composed of the protein globin and the non-proteinaceous substance of the gel, which contains iron. Myoglobin accounts for only 1% of the total amount of muscle tissue proteins. Myoglobin is capable of reacting with atmospheric oxygen, hydrogen sulfide and other gases.

Collagen is found in all types of connective tissue, but it is especially abundant in tendons and bones. It swells in cold water, but does not dissolve. When heated for a long time in water at a temperature of 60 - 95 ° C, collagen is boiled down and turns into glutin, which, when cooled below 40 ° C, forms a jelly.

Elastin is found in significant quantities in the occipital-cervical ligament, blood vessel walls, and abdominal muscles. Fat amount in animal meat different types varies greatly - from 2% (in veal) to 40% (in pork) of the carcass weight and depends mainly on the fatness of the animal. Carbohydrates Meats are mainly made up of glycogen, or animal starch, which is a nutrient reserve and plays an important role in the aging process of meat. In meat it is up to 0.8%, in the liver - from 2 to 5%.

Extractive substances of meat are divided into nitrogen-free and nitrogenous. Nitrogen-free substances include glycogen and its decay products - maltose, glucose, lactic acid, etc. The most important nitrogenous substances are creatine, creatine phosphate, carnosine and adenosine phosphates - adenosine triphosphoric, adenosine diphosphoric and adenosine monophosphoric acids.

Meat vitamins are represented by water-soluble and fat-soluble groups. Water-soluble vitamins B 1, B 2, B 6, B 12 are contained in the muscle tissue of slaughtered animals. Fat-soluble vitamins A, D, E are concentrated in adipose tissue.

Enzymes are protein substances that accelerate the synthesis and decay of substances in the animal's body, and in the carcasses of killed animals - only the decay of these substances. Meat contains from 47 to 78% water, depending on the fatness and age of the animal.

Mineral substances in meat can be from 0.8 to 1.3%.

The calorie content of meat is determined by its chemical composition and digestibility, which mainly depend on the species, age and fatness of the animals, as well as on the part of the carcass.

2. Assortment of dishes .

The assortment of natural minced meat dishes is quite wide and varied. There are many types of steaks, schnitzels, zraz, meatballs, rolls of various types of meat. Lula kebab is made from lamb, and kupaty is made from pork.

For further description, I have chosen 5 main courses, most often used in catering establishments.

1. Natural chopped schnitzel

2. Meatballs in sauce

3. Chopped steak

4. Lula kebab

5. Natural chopped cutlet.

3. Cooking technology.

3.1. Instructional and technological map.

Chopped natural schnitzel.

The formed semi-finished products are immediately sent to heat treatment or placed in a refrigerator for cooling to 6 ° C.

II. Side dish preparation.

For the side dish, crumbly cereals, boiled pasta, fried potatoes (from boiled), fried potatoes (from raw), boiled vegetables with fat, vegetables stewed with fat, pumpkin, zucchini, fried eggplants, as well as complex side dishes are used.

IV. Frying semi-finished products.

Semi-finished products are soaked in a lezon, rolled in breadcrumbs, then placed in a pan or baking sheet with fat heated to a temperature of 150-160 C, and fried for 3-5 minutes on both sides until a crispy crust is formed, and then brought to readiness in frying cabinet at a temperature of 250-280 ° C (5-7 minutes).

V. Vacation of the finished dish.

A side dish is placed in a plate, schnitzel is placed next to it, and it is poured with fat from frying.

Ready schnitzels must be completely fried: the temperature in the center of the finished products must be at least 5 ° С, for products made from cutlet mass - at least 90 ° С. Organoleptic signs of product readiness are the release of colorless juice at the puncture site and gray color on the cut.

Technology system.

Meatballs in sauce.

I. Cooking semi-finished product.

In the process of preparing a semi-finished product, it is necessary to take measures to reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water; chopped meat and cutlet mass are cooled by adding cold water or edible ice).

The prepared minced meat is cut into balls weighing 10-12 g.

II. Side dish preparation.

Side dishes - crumbly porridge, boiled rice, mashed potatoes, fried potatoes (from boiled), fried potatoes (from raw), boiled vegetables with fat. Garnish №№ 744, 750, 753, 757, 759-761, 765, 773, 793

III.Preparing the sauce.

Sauces - red with roots, tomato, sour cream, sour cream with tomato, sour cream with onions. Sauce №№ 824, 827, 828, 829, 863-865

IV. Bringing the dish to readiness.

Bread the semi-finished product in the form of balls in flour, put in a pan or baking sheet with fat heated to a temperature of 150-160 C, and fry for 3-5 minutes on both sides until a crispy crust is formed, and then put in a shallow dish in 1-2 rows, pour over the sauce and simmer for 10-15 minutes. until ready.

V. Vacation of the finished dish.

Put the side dish on a plate, next to the meatballs, then pour over the sauce in which they were stewed.

Vi. Quality requirement or sensory evaluation of finished food.

VII. Scheme of the dish and calculation of raw materials.

Chopped steak.

I. Cooking semi-finished product.

To prepare a semi-finished product, cutlet meat of beef, lamb or pork cut into pieces is ground in a meat grinder, pork lard, cut into 5x5 mm cubes, water (or milk), salt, pepper are added, mixed.

The prepared minced meat is cut in the form of oval-shaped products.

II. Side dish preparation.

Side dishes - friable porridge, boiled pasta, boiled potatoes, fried potatoes (from raw), fried potatoes (from boiled), fried potatoes in frutis, vegetables boiled with fat, vegetables stewed with fat, vegetables in milk sauce, pumpkin, zucchini, fried eggplants.

IV. Frying semi-finished products.

Bread (or not bread) the semi-finished product in the form of oval-shaped products in flour, put in a pan or baking sheet with fat heated to a temperature of 150-160 C, and fry for 3-5 minutes on both sides until a crispy crust is formed.

V. Vacation of the finished dish.

There are many ways to serve steaks, but the main ones are three: 1) with a side dish - fried potatoes or a complex side dish, watering with juice, in which the steak itself was fried; 2) with a bow, i.e. on top are placed rings of onions fried in frutyre, garnished with fried potatoes, sprinkled with dill or parsley (in a village style); 3) with an egg, i.e. on vacation, one-egg scrambled eggs are put on a steak (in Hamburg).

Vi. Quality requirement or sensory evaluation of finished food.

The surface is even, without cracks and breaks, evenly colored.

Sectional view - homogeneous mass, without visible individual pieces of meat, bread, tendons. Pink-red tint is not allowed. Taste of bread, rancid fat and other extraneous tastes and odors are not allowed. The consistency is juicy, soft.

VII. Scheme of the dish and calculation of raw materials.

Lula kebab.

I. Cooking semi-finished product.

To prepare a semi-finished product, chopped lamb cutlet meat, onion, raw fat are chopped in a meat grinder, add salt, pepper, mix.

The prepared minced meat is formed in the form of sausages.

II. Side dish preparation.

To prepare the side dish, use green onions, greens, and also pita bread.

To prepare it from flour, knead a tough dough in water, roll out lavash 1 mm thick, bake it on a baking sheet without fat.

IV. Frying semi-finished products.

Semi-finished products are strung on a skewer and fried over charcoal until tender.

V. Vacation of the finished dish.

When serving, the kebab is placed on pita bread, garnished with onions, herbs, and sprinkled with sumac. Lula kebab can be served without lavash.

Vi. Quality requirement or sensory evaluation of finished food.

The surface is even, without cracks and breaks, evenly colored.

Sectional view - homogeneous mass, without visible individual pieces of meat, bread, tendons. Pink-red tint is not allowed. Taste of rancid fat and other extraneous tastes and odors are not allowed.

VII. Scheme of the dish and calculation of raw materials.

Natural chopped cutlet.

I. Cooking semi-finished product.

To prepare a semi-finished product, cutlet meat of beef, lamb or pork cut into pieces is combined with raw fat, stale wheat bread of the 1st or highest grade, pre-soaked in milk or water, raw onions, chopped in a meat grinder, add water (or milk) , salt, pepper, mix.

The prepared minced meat is cut in the form of oval-flattened products with one pointed end, 1-2 cm thick.

II. Side dish preparation.

Side dishes - friable cereals, boiled legumes, boiled pasta, boiled potatoes, fried potatoes (from raw), fried potatoes (from boiled), fried potatoes in a frutier, boiled vegetables with fat, fried tomatoes, pumpkin, zucchini, fried eggplants.

№№ 744, 750, 753, 757, 760-761, 765-766, 784, 785

IV. Frying semi-finished products.

Bread the semi-finished product in the form of oval-shaped products in flour or breadcrumbs, put in a pan or baking sheet with fat heated to a temperature of 150-160 C, and fry for 3-5 minutes on both sides until a crispy crust is formed.

V. Vacation of the finished dish.

A side dish, cutlet is placed on a plate and poured with meat juice formed during frying.

Vi. Quality requirement or sensory evaluation of finished food.

Products are evenly coated with breading, the surface is even, without cracks and breaks, evenly colored, light brown in color.

VII. Scheme of the dish and calculation of raw materials.

4. Layout and placement of equipment.

The requirements for the placement of equipment are as follows: it should be located optimally in such a way as to ensure the sequence of the technological process, to separate the areas for processing raw materials from the areas for preparing semi-finished products, and at the same time to minimize the amount of time for transferring semi-finished products from one workplace to another, to make the work as convenient as possible and equipped.

Picture 1.

Section II. Labour Organization.

1. Organization of workplaces in the shop .

For the primary processing of beef, lamb, veal, pork, poultry, game, by-products and the preparation of semi-finished products from them, which are then used to prepare dishes from natural chopped mass, a meat workshop is organized at public catering enterprises.

The workplaces in the meat shop are organized for two technological processes: for the processing of cattle, pork, lamb and veal; for processing poultry, game and meat offal.

Meat should be delivered to the shop already thawed. In medium and small enterprises, it is washed with brushes, for which a special bath should be provided in the butcher's shop.

For dividing carcasses into parts, a special chopping chair should be provided in the workshop (a round log of hard wood with a diameter of 600-650mm and a height of 800mm), at large enterprises a band saw is used. For cutting and cutting, the workplace should be equipped with a butcher's ax and cleaver knives.

Further, in the course of the technological process, a cutting table is needed in the workshop for deboning, stripping and cutting meat, and each of the workers must be provided with at least 1.5 meters of table length with a table width of 1m (table height should be 0.9m). Metal table tops should have bumpers to prevent meat juice from dripping onto the floor. Install drawers under the table covers for easy storage of tools and equipment.

For cutting, beating and breading portioned semi-finished products, separate workplaces are organized, also equipped with production tables, the total length of which is determined at the rate of 1.25 m of table length for each cook. Tables can be used ordinary and specialized. A refrigerator should be installed next to regular tables for storing meat and lions. In a specialized table for these purposes, the lower part of the table is provided, and the upper part is a shelf for storing spices and breading. For short-term storage and transportation of semi-finished products, mobile shelves of various sizes can be provided.

The workplace for the preparation of minced meat and semi-finished products from it is equipped taking into account the performance of several technological operations: preparation of minced meat, dosing it in portions and molding various semi-finished products.

In large enterprises for the preparation of minced meat, meat grinders, cutters, meat mixers with an individual drive are installed, in small shops - universal drives with replaceable mechanisms. In small enterprises, tabletop meat grinders are used. They are installed on the same table where meat is boned and semi-finished products are prepared.

At the workplace for the preparation of semi-finished products, there should be table scales, medium knives, cutting boards and grinders for meat grinders, a mortar with a pestle, dishes for breading, containers for semi-finished products.

At the workplace of mechanized formation of cutlets, a cutlet-forming machine is installed, to the right of it is a mobile bath with ready cutlet mass, and to the left is a table for accepting and placing cutlets on a baking sheet, as well as a mobile rack. Workstation for manual dosing and shaping of minced meat products - schnitzels, cutlets, meatballs, etc. are organized on an ordinary or specialized production table of the same type as for cutting lumpy semi-finished products.

For storage of finished semi-finished meat products refrigerating cabinets should be provided in the workshop.

An approximate view of the cook's workplace when processing meat and forming semi-finished products from minced meat is shown in Figure 1.

The number of equipment in the workshop and the need to equip it with equipment is determined by the amount of processed raw materials per change. The calculation of the required number of workers is carried out at a production rate of approximately 20 kg / hour. Based on the required number of workers in one shift, the length of the work tables is determined, as already indicated.

To prepare meals from semi-finished products, it is necessary to provide for a hot workshop, which should be located in the immediate vicinity of the cold workshop and the distribution room, since it is connected with them.

For the most perfect organization of workplaces in a hot shop, modular equipment is considered the best. Its linear arrangement along the walls provides the necessary sequence of operations in the technological process, which saves production space and labor costs for cooks.

Above the heating equipment, ventilation pumps must be installed to remove fumes and combustion products, as well as grease filters.

The equipment can be assembled from the required number of standard modules produced by the industry, depending on the capacity of the enterprise and the expected amount of finished products. Electric or gas stoves, ovens, shashlik stove with skewers, a deep fryer for frying potatoes, electric pans with thermostats to maintain the desired temperature, cooking kettles can be provided.

The correct selection of dishes by volume and purpose is also important. The dishes must meet the following requirements: made of non-oxidizing metal, have a flat bottom, smooth walls, firmly attached handles, and markings indicating the capacity. For cooking, it is necessary to provide pots of various capacities, for sautéing, stewing, stewing - cylindrical and conical saucepans, for frying - braziers and pans.

In addition, it is necessary to be sufficiently equipped with various ladles, shovels, sauce spoons, slotted spoons, forks and other small implements.

For the delivery of dishes, it is convenient to install dispensing racks with a heated table and a heating cabinet and a bain-marie for sauces.

Production tables should be equipped with racks, shelves, built-in baths; a mobile bath for rinsing cereals may be provided.

2. Organization of labor in the shop.

The work of the workshop in large enterprises is managed by the head of the workshop, and in small and medium-sized enterprises - by the chef-foreman.

The head of the shop distributes the work between the members of the team, determines the required amount of raw materials, types of semi-finished products and their release date.

When assigning tasks, the qualifications and experience of the cooks should be taken into account.

The cutting of semi-finished products, the dressing of poultry and game, the production of portioned semi-finished products are entrusted to highly qualified cooks.

The foreman (or the head of the workshop) is obliged to monitor compliance with the rules of the technological process, the output of semi-finished products, the cleanliness and correct use of equipment, tools, and inventory. He is also responsible for the sanitary condition of the shop, the observance of labor discipline by employees and the rules of the internal order.

With a centralized supply of semi-finished products in preparatory enterprises there is no need to organize blank workshops with primary processing raw materials.

However, many semi-finished products need to be reworked before they enter the hot shop. For execution preparatory operations: preparation of minced meat from cutlet meat; minced meat filling; molding and breading of cutlets, meatballs and other operations - a workshop for finishing semi-finished products can be organized. The organization of such a workshop is advisable in large and medium preparatory enterprises. In small preparatory enterprises for this purpose are allocated special workers in a hundred in the cold shop.

When organizing work in a hot shop, the most important conditions are the availability of sufficient lighting, the correct distribution of chefs by qualifications, the correct selection and location of equipment in the shop.

3. Occupational health and safety

When working in a meat and fish shop, the following rules must be observed:

it is forbidden to work in a meat grinder without a safety ring; you can only push meat into the machine with a wooden pestle;

it is forbidden to work for cutter with a faulty microswitch;

it is possible to remove or attach replaceable machines to the universal drive only when it is completely turned off;

before work, the universal drive trolley should be locked with screws;

to singe poultry and offal, it is necessary to use special plates with an exhaust hood;

it is forbidden to take the fish out of the baths with your hands; wire ladles should be used for this purpose;

deboning workers. must wear protective chain mail;

on the floor next to the production tables, it is necessary to install foot grids;

knives should have well-secured handles and be stored in a specific place;

production baths and tables should have rounded corners.

During work, it is necessary to remove and recycle waste in a timely manner, monitor the sanitary condition of the workshop and each workplace, after finishing work, thoroughly rinse and wipe all machines, scald the cutting chair with boiling water and fill it with salt.

Hooks for hanging meat should be placed no more than 2m from the floor.

When working in a hot shop, workers must study the rules for operating mechanical and thermal equipment and receive practical instructions from the production manager. In the places where the equipment is located, it is necessary to post the operating rules.

The floor in the workshop should be flat, without protrusions, and not slippery.

The temperature in the workshop should not exceed 26 degrees C.

Disassembly, cleaning, lubrication of any equipment can be done only when the machines are completely stopped and they are disconnected from the sources of electricity, steam and gas.

Electrical equipment must be grounded.

Passages near workplaces should not be cluttered with dishes and containers.

The lids of stationary cooking kettles may only be opened after 5 minutes. after stopping the supply of steam or electricity; raise the impeller valve before opening and make sure that there is no steam. Open the lids of floor-standing boilers towards yourself.

Finished products weighing more than 20 kg should be transported on trolleys.

It is forbidden to melt the stoves with flammable liquids (kerosene, gasoline).

When frying in a frutter, the products should be dried and put in the fat away from you.

The shop must have a first aid kit with a set of medicines.

In case of accidents related to disability, an act should be drawn up in the form.

Section III.

List of used literature.

Buteykis N.G. Organization of production of public catering enterprises. M., 1985.

Gernatovskaya V.V., Schneider B.L. Fundamentals of the organization and economics of production of public catering enterprises, Moscow, 1968.

Grishin P.D., Kovalev N.I. Cooking technology. M., 1972.

Public catering technologist's guide. M., 1984.

Uspenskaya N.R. A practical guide for the cook. M., 1982.

A study guide for the cook. M., 1965.

For the preparation of chopped mass, meat of the neck, flank, edging, as well as trimmings obtained during cutting and boning of meat are used. If category II meat is used, then for juiciness and taste improvement, bacon (raw) is added to it. The cleaned meat is cut into pieces, combined with bacon, passed through a meat grinder with a double lattice once, and with one lattice - twice, add water or milk, salt, pepper and mix everything well. When preparing chopped mass from fatty meat, bacon is not used, but the meat rate is increased.

For 1 kg of chopped mass, take (net weight in g): meat - 800, bacon - 120, water or milk - 70.

The following semi-finished products are prepared from the chopped mass.

Chopped beefsteak - cut the bacon into small cubes, combine with the chopped mass, portion and give the products a flattened-rounded shape with a thickness of 2 cm. Use 1 pc. per serving.

Natural chopped cutlets - the mass is prepared from mutton, portioned, give the products an oval shape, insert a bone, moisten in a lison and breaded in breadcrumbs.

Poltava cutlets - the mass is prepared from beef-din, add to it lard, cut into small cubes, chopped garlic and mix. Then it is portioned, shaped into cutlets, breaded in breadcrumbs, 2 pieces are used. per serving.

Natural chopped schnitzel - the mass is prepared from pork, lamb or beef, portioned, given an oval shape with a thickness of 1 cm, moistened in a lezon and breaded in breadcrumbs.

Meatballs - the meat is cut into pieces, passed through a meat grinder, combined with finely chopped raw onions, raw eggs, ground pepper, salt, water is added and everything is mixed well, then cut into portions in the form of balls of 7-10 g ...

Lula kebab is made from chopped mutton. Lamb cutlet meat is cut into pieces, combined with raw onions, lamb fat (fat tail), passed through a meat-chop 2-3 times, put salt, ground pepper and mix well. You can add citric acid. Then put in a refrigerator for 2-3 hours for pickling. After that it is portioned, shaped into small sausages, attached to a skewer and 2-3 pieces are used. per serving.

PREPARATION OF CUTLET MASS AND SEMI-FINISHED PRODUCTS FROM IT

To prepare the cutlet mass, they use: beef - neck pulp, flank and trimmings, pork - trimmings that are obtained when cutting carcasses, and less often lamb - neck pulp, trimmings. It is better to use the meat of well-fed animals with a fat content of up to 10%, while the cutlet mass is of good quality. If the meat is lean, then add lard or natural lard (5-10%).

The meat is cleaned from tendons, bruises, rough connective tissue, cut into pieces and passed through a meat grinder. Wheat stale bread made from flour not lower than 1st grade is soaked in cold water or milk. Chopped meat is combined with soaked bread, put salt, ground pepper, mix well, pass through a meat grinder and knock out. In this case, the mass is enriched with air, it becomes more homogeneous, the products are lush. However, it is not recommended to knock out for a long time, since fat is separated and the products are less juicy and tasty. For 1 kg of meat take (net weight in g): wheat bread - 250, water or milk - 300, salt - 20, ground pepper - 1. The following semi-finished products are obtained from the cutlet mass.

Chopped cutlets - the cutlet mass is hung in portions of 57 g, breaded in red breading, given an oval-attached shape with one pointed end (2-2.5 cm thick, 10-12 cm long, 5 cm wide). Use 1-2 pcs. per serving.

Chopped meatballs - the cutlet mass is hung in portions of 57 g, breaded and given a flattened-rounded shape (2-2.5 cm thick, 6 cm in diameter). Use 2 pcs. per serving. Cutlets and meatballs can be prepared with the addition of onions or garlic (5-8 g of raw onions or 0.5-0.8 g of garlic). In this case, the products are immediately subjected to heat treatment, since the cutlet mass acquires a gray color, the structure and quality of the products deteriorate.

Chopped schnitzel - the cutlet mass is portioned, breaded, given an oval-flattened shape with a thickness of 1 cm. Use 1 pc. per serving.

Chopped zrazy - the cutlet mass is prepared with a smaller amount of bread, portioned, shaped into a circle 1 cm thick, minced meat is placed in the middle, the edges of the circle are connected, panted in red breading and molded in the form of a brick with oval edges. Use 1-2 pcs. per serving.

For minced meat, take sauteed onions, which are combined with boiled chopped eggs, parsley, put salt, ground pepper and mix. You can also stuff with an omelet, cut into small pieces.

Meatballs - the cutlet mass is prepared with a smaller amount of bread, sautéed onions are added, then portioned, molded into balls and breaded in flour. Use 2-4 pcs. per serving.

Roll - less bread is used to prepare the cutlet mass of bread. On a moistened napkin or gauze, lay out a mass in the form of a rectangle 1.5-2 cm thick, in the middle of it; minced meat is placed along the length.

The mass is connected with a napkin so that one edge of the mass is slightly on the other, shaped into a loaf and transferred with the seam down from the napkin to a greased baking sheet. The surface of the roll is smeared with a layer of bread, sprinkled with breadcrumbs, and punctures are made so that cracks do not form during heat treatment.

For minced meat, boiled pasta seasoned with butter, boiled chopped eggs, or sautéed onions are used. You can combine boiled eggs with sautéed onions.

BONE PROCESSING

Food waste from meat processing includes bones and tendons. The amount of waste depends on the type of meat and its fatness * Bones are used to prepare broths. Before use, the stripped bones are cut in order to better digest food substances during heat treatment. Bones are chopped up with a chopping chair. At large enterprises, bone crushers are used or bones are sawn on bone saws. In tubular bones, the thickened part is sawed off from both ends, and the tube is left intact. Vertebral bones are cut into vertebrae and across, large bones - into pieces of 5-7 cm in size. After grinding, they are washed.

The rib and shoulder bones are used for technical purposes.

SEMI-FINISHED PRODUCTS FROM PLANTS AND MEAT PROCESSING PLANTS

The supply of catering enterprises with semi-finished meat products manufactured at large procurement and meat processing enterprises makes it possible to use the equipment more efficiently and increase labor productivity.

The enterprises receive semi-finished products: lumpy, portioned small-lump and chopped products. Semi-finished products must meet specifications.

Signs of spoilage, sunburn are not allowed. Natural semi-finished products should have an unaired surface, moist but not sticky. Breaded semi-finished products should have smooth edges, the thickness of the breading layer is no more than 2 mm. Pieces of small-sized semi-finished products should be of the correct shape, have a smell and color typical for this type of meat. Semi-finished products from Minced meat the surface is evenly breaded, without cracks or broken edges.

Lumpy semi-finished products are made from beef, bar-nina, veal and pork. They are separate parts of meat, stripped of excess fat, films, tendons.

The following semi-finished products are produced from beef:

Tenderloin is a muscle covered with a shiny tendon;

Thick edge - a rectangular layer of pulp, covered with a shiny tendon on the outside; without muscles or tendons directly adjacent to the spine;

Thin edge - a rectangular layer of pulp, covered with a shiny tendon on the outside;

The upper piece is a round-shaped pulp, from which coarse tendons have been removed;

Inner piece - large muscles of a rounded shape, covered with a thin surface film;

Lateral piece - large muscles of a square-flat shape;

The outer piece is a layer of meat from two fused muscles, has an elongated flat shape;

The scapular part - the pulp is divided into two parts: the wedge-shaped shoulder and the shoulder - consisting of two elongated muscles, connected together by a film;

The subscapularis is a square-shaped pulp;

Brisket - the pulp removed from the sternum and the adjacent lower third of the costal part; edge - a rectangular layer of meat;

Cutlet meat - pieces of meat of various sizes from the neck, flank and trimmings, as well as trimming from meat carcasses of the II category.

The following semi-finished products come from lamb, veal and pork:

Loin - dorsal and lumbar parts with rib bones no more than 8 cm long, without vertebrae;

The hip is the flesh of the hind leg without stringy meat;

The scapula is the pulp, removed in one layer from the scapula and humerus, without meat adjacent to the ulna and radius;

Brisket - the rib portion of the pulp with rib bones, without the sternum and flank;

Neck - flesh removed in one layer from the neck of pork;

Cutlet meat - pieces of meat of various sizes from the neck (except for pork) and scraps obtained when cleaning large-sized semi-finished products.

Lumpy semi-finished products are delivered packed in metal or wooden boxes weighing 20 kg. Drawer lids have openings for air inlet. Large-livestock semi-finished products from the same type of meat, made at the same time, should be placed in the boxes. They are stored at a temperature not exceeding 6 ° C for no more than 48 hours from the date of manufacture. Tenderloin can be supplied frozen in blocks weighing no more than 20 kg. Large-sized semi-finished products at the enterprise are removed from the container, washed and used to prepare portioned semi-finished products.

Portion semi-finished products

The following semi-finished products are made from beef: steak, brass beef, langette, entrecote, chopped weighing 80 or 125 g, rump steak without breading weighing 70 or 110 g and breaded rump steak weighing 80 or 125 g.

Lamb and pork produce: natural cutlets, lamb or pork veneer, escalope weighing 80 or 125 g, chops and schnitzel without breading weighing 70 or PO g, breaded chops and schnitzel weighing 80 or 125 g.

Natural and breaded semi-finished products are laid on board or metal inserts in one row at an angle so that one semi-finished product is partially under the other and no more than three inserts are installed in the boxes.

Portion semi-finished products are stored at a temperature of 6 ° С, the period of implementation is from the moment of manufacture natural semi-finished products- 36 hours, breaded - 24 hours

Small-sized semi-finished products

The following semi-finished products are made from beef: beef stroganoff, frying, azu, goulash, shash-lyk, soup set.

From lamb and pork comes: shish kebab, pilaf, stew, goulash, roast (pork), soup set. Small-sized semi-finished products are delivered packed in metal boxes weighing up to 20 kg. For retail trade, they are packaged in cellophane or plastic bags of 500 and YOOG and placed on inserts.

Chopped products

The enterprises receive cutlets weighing 50 g, meatballs, chopped steaks.

Moscow cutlets are made from beef with the addition of raw fat and onions.

Homemade cutlets are made from beef and pork with the addition of raw fat and onions.

Kiev cutlets are made from pork with the addition of raw fat and onions.

Chopped cutlets and steaks have a round shape. Semi-finished kats are placed in one row on inserts sprinkled with breading, steaks are placed without breading.

Chilled semi-finished minced meat products come in the following assortment: natural chopped schnitzel, ruble schnitzel. ny, chopped natural cutlets lula-kebab. They are laid in one a row into functional containers, greased, close the lid, set in containers and subject to intensive cooling. to a temperature of 6-8 ° C inside the product. Store in refrigerators at temperatures from 4 to 8 ° C for no more than 14 hours.

PROCESSING OF WILD ANIMAL MEAT

Meat of wild animals can be supplied to catering establishments. The carcasses of wild goats are cut up like lamb, wild boar and honey. leading - like pork, elk and deer - like the carcasses of cattle. Wild meat contains a significant amount of connective tissue, it is very tough and does not soften when frying. Therefore, to improve the taste, remove the specific odor and soften the connective tissue, the meat of wild animals is marinated.

After deboning and dressing, the meat is cut into large, portioned or small pieces, placed in ceramic or stainless steel dishes, filled with a marina house, kept in a cold place for 1 to 3 days, depending on the size of the pieces, the type of animals , age. In the process of marinating, the meat is turned over several times.

To prepare the marinade, salt, sugar, bay leaf, peppercorns, finely chopped parsley, carrots, celery, onions are put in boiling water, vinegar is poured in, boiled for 10-15 minutes and cooled. Products per 1 liter of marinade (in g): salt - 20, sugar - 20, vinegar 3% - 500, bay leaf - 2, peppercorns - 1, carrots - 50, onions - 5, parsley - 25 , celery - 25.

PROCESSING OF SUB-PRODUCTS

Sub-products are divided into two categories based on nutritional value and industrial processing. KI categories include: liver, kidneys, tongues, brains, heart, beef udder, beef meat and bone tails.

By-products belong to the group of especially perishable products, since they have a moist surface and a large contamination of microorganisms. Therefore, it is necessary to carefully check their good quality and process them faster. By-products are delivered to the enterprises chilled and frozen.

Frozen by-products are thawed in the meat shop at a temperature of 15-18 ° C. To do this, they are placed in one row on a baking sheet or d O current. Brains, scars, kidneys can be thawed in water.

Heads of beef, pork, lamb are processed. They are soaked in cold water, the skin is peeled with a knife, then the pulp is cut off along with the skin.

from the heads received with the tongue and brains, the tongues are first cut out, the flesh and skin are cut off, the frontal part is removed and the brains are taken out. If the heads come without skin, but with lips, then the lips are cut off and scorched. The treated heads are washed.

Beef and pork legs come without horn shoes, hair and bristles. They are cut lengthwise into two parts, soaked for 2-3 hours in cold water.

The brains are soaked in cold water for 1-2 hours to remove blood from the blood vessels and swell the film. Then, without removing the brains from the water, carefully remove the film.

The blood vessels are cut out from the liver, washed and the film is removed. Before use, the liver can be scalded so that it does not release a lot of protein during frying, and it can be quickly cooled, as the liver may turn green during frying.

The kidneys come without a fat capsule and external ureters. Color - from light to dark brown. Beef kidneys are soaked in water for 2-3 hours to remove a specific odor. Pork and lamb kidneys are not soaked.

The tongues are cleaned from dirt and washed well with cold water.

The scars are soaked in cold water for 8-12 hours, periodically changing the water, then scalded several times, changing the water each time, washed again with cold water. Before use, roll up the rudder and tied with twine.

The heart and throat are soaked in cold water for 1-3 hours and washed several times.

The lung is washed, cut into pieces along the bronchi and washed again.

The udder is cut into pieces of 1-1.5 kg, washed, soaked in Cold water for 5-6 hours, large vessels are cut out.

Lamb and beef tails are cut into pieces along the spines, washed and soaked in cold water for 5-6 hours.

Semi-finished by-products. For the dish "fried liver", the processed liver is cut into portions, sprinkle with salt, pepper before frying, breaded in flour and immediately fried. Use 1-2 pieces per serving.

Stroganoff liver - the stripped liver is cut into portions 0.5 cm thick and cut into pieces of length A- 5 cm.

Fried brains - the processed brains are pre-boiled, then cooled, cut into slices, sprinkled with salt, and pepper breaded in flour.

Fried brains - boiled and chilled brains are sprinkled whole or in half with salt, pepper, breaded in flour, moistened in a lez-zone and breaded in ground breadcrumbs.

Send your good work in the knowledge base is simple. Use the form below

Similar documents

1. Chemical composition.

Portion semi-finished products

Small-sized semi-finished products

Chopped products