Notes:

1. Pathogenic microorganisms, incl. Salmonella, in 25 g of the product are not allowed.

2. In the rolls with cream creammade of sour oil, mesophilic aerobic and elective-anaerobic microorganisms are not determined.

1.6, 1.7. (Additionally introduced, meas. N 3).

2. Rules acceptance

2.1. Acceptance rules - according to GOST 5904.

2.2. Physico-chemical indicators of rolls are determined in semi-finished products.

2.1; 2.2. (Modified edition, meas. N 1).

2.3. The mass fraction of ash, insoluble in a 10% solution of hydrochloric acid, the manufacturer determines periodically, but at least once in a half year.

2.4. The determination of toxic elements is carried out in accordance with the procedure established by the USSR State Industry and the USSR Ministry of Health.

(Introduced additionally, meas. N 3).

3. Analysis methods

3.1. Sampling - according to GOST 5904, in terms of determining the content of toxic elements - according to GOST 26927, GOST 26930 - GOST 26934.


GOST 27543.

3.3.3. Methods of microbiological analyzes - according to the standards specified in Table 3.

Processing results of analyzes - according to GOST 26972.

3.3.4. Analysis on pathogenic microorganisms is carried out in the order of state sanitary supervision by sanitary and epidemiological stations according to methods approved by the USSR Ministry of Health.

3.3-3.3.4. (Additionally introduced, meas. N 3).

4. Packaging, Marking, Transportation and Storage

(Modified edition, meas. N 1).

4.3. Rooms are permanently wrapped and weighing without cleansing are laid in trays in one is glad, weighing net no more than 10 kg.

Trays must be aluminum, metal with anti-corrosion coating or wooden, coated with food varnish, or from another material allowed by the USSR Ministry of Health. Trays should be equipped with tightly adjacent aluminum, metal with anti-corrosion coating or wooden covers covered with food varnish, or from another material that is allowed to use the USSR Ministry of Health.

When placing weight rolls, trays should be seduced inside with one of the materials specified in clause 4.2, so that the material closes the top surface of the products.

With intracity transportation allowed to pack biscuit rolls In drawers-trays without covers according to GOST 11354 or another regulatory document, containers made of polymeric materials allowed by the USSR Ministry of Health, and packaged rolls - to the container equipment according to GOST 24831 or through another regulatory document.

When packing rolls in drawers, trays lintels and cover the surface of the rolls by parchment, a sub-step, pergamine or paraffinated paper.

(Modified edition, meas. N 1, 3).

4.4. The following deviations of the mass of the piece routing in percent, not more are allowed:

minus 6 - for mass to 125 g;

minus 4 - for the mass of St. 125 to 300 g;

minus 2.5 - for the mass of St. 300 to 500 g

Deviation by weight of the weight roll is allowed ± 0.5%.

Note. The deviation of the net mass along the upper limit is not limited.


(Modified edition, meas. N 2).

4.5. On the parcels of piece rolls and boxes, the following marking should be made:

trademark and the name of the manufacturer;

its location;

product name;

net weight r;

the date of manufacture, for rolls with cream and cottage cheese - hour of manufacture;

shelf life;

designation of this standard;

information information about food and energy value Product.

(Modified edition, meas. N 3).

4.6. In trays with a roll, a label should be invested or a label with an indication of the manufacturer, product names, net mass, production date (and hour of manufacture for rolls with cream and cottage cheese), storage period, shift or brigade, manufactured products, and notation of this standard .

4.7. Transportation of rolls should be carried out in pure, dry, not infected with pests of bread reserves of indoor cars or carts in compliance with sanitary rules.

It is not allowed to carry the rolls together with products with a sharp, specific smell or fresh bread.

Transportation, loading and unloading of rolls should be carried out carefully, without blows and sharp shakes. Routines during loading and unloading must be protected from the effects of atmospheric precipitation.

4.6, 4.7. (Modified edition, meas. N 1).

4.8. The rolls should be stored in pure, dry, well-ventilated warehouses that are not infected with the pests of bread reserves at a temperature of 6-18 ° C (without sharp oscillations) and relative humidity of 70-75%.

Rolls with cream and cottage cheese must be stored in refrigerated cabinets and chambers at a temperature of (4 ± 2) ° C.

(Modified edition, meas. N 1, 3).

4.9. It is not allowed to store rolls together with non-splashing materials, as well as products with specific smells.

4.10. The shelf life of the rolls since the production time is not more installed:

with cream - 36 hours;

with cottage cheese - 24 hours;

from fruit filling, poppy and stuffing on the confectionery fat of piece wrapped - 7 days;

with fruit filling, poppy and stuffing on pastry grease weights - 5 days.

The text of the document is drilled by:
official edition
Flour confectionery: Sat. Gostov. -
M.: IPK Publishing Standards, 2003

by commodity products

Topic: merchandise characteristics of rolls and kebabs

St. Petersburg

1. Characteristics of the roll

2. Characteristics of kebab

3. Raw material for making a roll

4. Raw materials for cooking kebab

5. Technology for making a roll

6. Skewer cooking technology

7. Packaging and labeling of the roll

8. Assortment of rolls

9. Assortment of Shashlykov

10. Rulets quality indicators

11. Requirements for the quality of kebabs

12. Storage and transportation of rolls

13. Storage of Shashlykov

Bibliography

1.) Characteristic of the roll

The roll is a product from meat, during the manufacture of which is filling or wrapping some ingredients or a mixture of ingredients into other ingredients or mixtures of ingredients.

According to GOST 16594-85, "pork products are ferocuffs. Technical conditions»The roll belongs to the highest grade of rigid products from pork. According to GOST 18255-85 "Pork products smoked and boiled. Specifications »The roll belongs to the highest grade of smoked and boiled pork products. According to GOST 18256-85 "Pork products smoked-baked. Technical conditions »The roll refers to smoked-baked products from the top grade pork. According to GOST 18236-85 "Pork products boiled. Specifications »The roll refers to the highest grade of boiled pork products.

The quality of the roll must comply with the requirements of GOST 18255-85 "Pork products smoked and boiled. Specifications ", GOST 16594-85" Pork products ferocuffs. Technical conditions ", GOST 18256-85" Pork products smoked-baked. Technical conditions "and GOST 18236-85" Pork products boiled. Technical conditions. "

2.) Characteristics of kebab

Barbecue - This is a lamb, pork, beef, fish or birds fried by small pieces on a spit.

3.) Raw materials for making a roll

The rolls are prepared from the front and rear chips and other parts of the carcass in the skin and without it, of which the bones are removed, and the meat is rolled in the form of a roll. Rolls are released in smoked, boiled-smoked and boiled form. In addition, the cooler-baked roll and the cervical roll.

According to GOST 18256-85 "Pork products smoked-baked. Specifications "To generate a smoked-baked roll, use pork according to GOST 7724 (including carcasses of cuttings weighing 30-38 kg) in the chilled state, as well as a blade unit without bones and cartilage from pork semi-tub of the first category; The second category in the skin.

According to GOST 18255-85 "Pork products smoked and boiled. Technical conditions "and GOST 16594-85" Pork products are ferocuffs. Specifications "To generate a smoked-boiled roll, a pork according to GOST 7724 is used (including carcasses of cuttings weighing 30-38 kg) in the chilled state; for the Leningrad Rutal - a hip part without bones and cartilage (with a naked or without naked) from the pork half-total of the first category; the second category in the skin, without a skins; salted bacon; for the Rostov Ruleta - the bladeless part without bones and cartilage (with or without a knob) from the pork half-total of the first category; the second category in the skin, without a skins; Salted bacon.

Made also rolls from beef and lamb. They have a dense consistency, sometimes dry, dark red muscular fabric.

4.) Raw materials for making kebab

Raw materials for cooking can serve:

Meat kebabs: lamb kebabs, pork, beef, veal, from offal.

Skewers from poultry meat: skewers from domestic bird, from game.

Fish kebabs: Skewers from sturgeon fish, from red fish, from other species of fish.

Seafood kebabs: shrimp kebabs, from squid, krill, mussels.

5.) Trement technology

For the preparation of Leningrad rolls, the meat of the rear chips from oily, bacon and meat pork semidudes are used, for the Rostov smoked-baked roll - the shoulder-blade part, for a beef routine - a hip.

Prepared meat cuts are solid, washed and separated bones. Then the meat part rolls in the equity direction to the skin to outward so that the cut muscle tissue after the bone removal was inside the rolls. For sealing meat, rolls tight tied with twine on both sides or compress into special metal cylindrical forms. Smoked rolls In the forms do not put.

Subsequent thermal processing depends on the type finished products. To prepare Leningrad boiled rolls, tied or pressed rolls are boiled in water 4-5 hours at 82 ° C, washed hot water, cooled at 0-2 ° C for 12 hours and withstand in a suspended state of another day to seal muscle tissue, after which the forms are removed from pressed rolls. Leningrad rolls are also produced in smoked-boiled and smoked species.

To obtain Rostov's smoked-boiled rolls, tied molded rolls Copyat for 1 hour in oh-frying chambers or 3-b h in smoking; Then rolls are boiled in water 3-4 hours at 82-87 ° C, cooled under the cold shower, and then in the chambers. Rostov routes are also available in boiled and smoked species.

The roll of smoked-baked is obtained with smoke (baking) with a roll with a roll with a twine at 75-85 ° C for 7-8 hours; At the end of the smoking, it is cooled to 10-12 ° C and packaged in cellophane. Store the smoked-baked roll at 10-12 ° C for no more than 6 days.

Beef roll smoked out of the rear rims are prepared as follows: the separated ham is cooled, the brine is cut, rub the mixture with the embarrassment. Then the rolls are washed and coat at 30-45 ° C for 48-72 hours, after which they are kept at 12-15 ° C for 1-2 days for cooling and uniform distribution of smoking fragrance.

6.) Shabby cooking technology

Classic kebab is undoubtedly kebab from meat. It is best for cooking cooled meat. It turns out the most juicy dish With excellent taste. If you choose pair meat for cooking, then wait when blood leaves from the carca, and the meat itself wake. If you decide to cook lamb kebabs, know: it is better to use the meat of a young, low-fat lamb. Whole excess fat must be cut off before separating meat into pieces. For kebabs from pork, neck, ham or ribs are well suited. Ribs are cut in pairs. At the moment of rolling on the skewers, pierce the meat between the bones. For kebabs from beef it is preferable to take clipping and good to soak meat in carbonated water - so beef kebabs will be soft.

The first stage of the creation of a dish is the choice of the most "correct" product, that is, meat to the kebab.

The process of cooking the product is reduced to three methods that can be combined in various proportions:

Mechanical;

Thermal;

Chemical.

Accordingly, as part of the preparation of kebab, there are three main questions:

- on what sizes sizes should fragment meat - mechanical factor;

- what fire fry (thermal factor);

- How and how much to pick up meat is a chemical factor.

It is necessary to give meat the time and conditions so that the enzymes of lysosomes of muscle cells are as "soluble" the cell elements as "solrenitated", but at the same time prevent the impact of the pathological bacterial flora to the product, causing it damage. There are the following options:

Special methods for storing the prepared meat;

The use of preservatives - vinegar, preservatives of mayonnaise;

- "native" bacteria, which are antagonists of pathogenic - milk-sour, or those that are used in sailing and marinade (for example, in acid tomatoes).

In addition, the "shielding" itself can influence the destruction of tissues.

7.) Packaging and labeling of the roll

The rolls are cleaned into the parchment, duplex, cellophane and other films or package on special equipment in packages from polymer film materials allowed by the Ministry of Health of the Russian Federation. It is allowed to install aluminum staples for clamping packaging.

Marking should be applied to each packing unit indicating:

Product names;

Manufacturing dates;

Storage period;

It is allowed to apply a similar label to the label and put under the package.

Limit deviations of the mass of net packaging unit:

for portions weighing 100, 150 g ± 4 g;

for portions weighing 200, 250, 300 g ± 6 g.

On each packaging unit there should be a label, pasted or nested under the film indicating:

Names of the manufacturer, its subordination and trademark;

Product names;

Manufacturing dates;

Storage period;

Net masses, kg;

Designations of this Standard.

When packing on special equipment is allowed to produce portions by any mass of 60 to 300 g, with an indication of the label: the names of the manufacturer, its subordination and trademark, product name, the designation of this standard. In addition, a check of a heat-sensitive check tape is placed on each packing unit, indicating the mass of the net, the date of manufacture, the term of implementation.

Smoked baked and boiled ham is packaged in wooden, board, aluminum and polymer boxes. Packages with packaging products are allowed to pack in boxes from corrugated cardboard.

The packaging should be clean, dry, without mold, outsiders. Multi-turn packaging should have a lid. In the absence of the lid is allowed for the local implementation of the container to cover with a parchment, a supplement or wrapping paper. The gross mass should be no more than 40 kg.

In each drawer pack products from pork one name. Packaging of products of different items together produce only in coordination with the consumer.

Transport markings - according to GOST 14192 with the application of the manipulating sign "Perishable goods" and mass containers. It is allowed not to apply transport label to a multi-turn container with products intended for local implementation.

The marking characterizing the products is applied to one of the end sides of each drawer of incommable, unscrupulous paint using a stamp, stencil, or label sticking indicating:

Names of the manufacturer, its subordination and trademark;

Product names and varieties;

Manufacturing and packaging dates;

Package numbers;

The number of packaging units (when packing packaged products);

Designations of this Standard.

In addition, a similar label is invested in each box with an additional indication of the net mass, gross, containers.

It is allowed when packing products for local implementation, the multi-turn container is not marked, and to invest a shortcut in each box without the instructions of the gross mass and containers.

8.) Assortment of rolls

According to the requirements of 18255-85 "Pork products smoked and boiled. Specifications ", GOST 16594-85" Pork products ferocuffs. Technical conditions ", GOST 18256-85" Pork products smoked-baked. Technical conditions "and GOST 18236-85" Pork products boiled. Technical conditions »Rolls are divided into:

Roulet Leningradsky;

Rostov's roll.

Assortment of rolls:

Roulet Leningrad Survised High Grade with Naked in Schucket;

Roulet Leningrad Survised High Sort without Golay in Schucket;

Rostov Rostov Rostov Surgeted Sold with Steering Skore;

Rostov Rostov Rostov Ruple Spring Sprouts without a knuckle in the skin;

Roulet Leningrad smoked-boiled top grade;

Roulet Leningrad smoked and boiled top grade with naked and skin;

Roulet Leningrad smoked and boiled top grade with skin and without naked;

Roulet Leningradsky smoked and boiled top grade without holling;

Roulet Leningrad smoked-boiled top grade without skins and naked;

Rostov's Rostov-boiled roll of higher grade in the skin with a knob;

Rostov's Rostov-boiled-boiled roll in the skins without a knuckle;

Rostov's Rostov-boiled-boiled hand-boiled grade with a knuckle;

Rostov's Rostov-boiled-boiled hand-boiled variety and helmets;

Roulet smoked-baked highest grade in the skins;

Roulet Leningradsky boiled top grade;

Rulet Leningradsky boiled top grade in the skin with naked;

Roulet Leningradsky boiled top grade in the skin without naked;

Roulet Leningradsky boiled top grade without a holling skin;

Rulet Leningradsky boiled top grade without skins and naked;

Rostov's ripple coat of top grade;

Rostov's coastal coaster roll in the skin with a knob;

Rostov's Rostov coaster coaster in the skin without a knuckle;

Rostov's Rostov coat ripple without a hook with a knuckle;

Rostov's Rostov Ware High Sort WITHOUT SKURSE AND ENTERHES.

9.) Assortment of kebabs

Modern assortment of kebabs:

1.) Meat kebabs:

Lamb kebab:

· Lamb kebab in Adygei;

· Basher from lamb in Armenian;

· Lamb kebab in African;

· Lamb kebabs Balkansky;

· Lamb kebabs in Bulgarian;

· Lamb kebabs in Caucasian;

· Basher from lamb in Kazakh;

· Basher from lamb in Kars;

· Basher from lamb in Tatar;

· Turkish lamb kebab;

· Machine kebabs steppe;

· Lamb kebabs in Chabanca;

· Lamb kebab in Uzbek;

· Lamb skewers in Gypsy;

· Lamb kebabs with Georgian eggplants;

· Basher from mutton in Pilovvinsky;

· Basher made of lamb chopped;

· Lamb kebabs with rice;

· Lamb kebabs in Kazan.

Pork kebab:

· Pork kebab in white wine; pork kebab with tomatoes; pork kebab with kefir;

· Caucasian kebab;

· Skewer B. lemon juice;

· Skewer with pickled apples;

· Pork kebab with coriander.

Beef kebab:

· Skewers from beef tenderloin;

· Beef kebab with peanut sauce;

· Beef kebabs with rice;

· Beef kebabs fried on a spit;

· Skewer in Lebanese;

· Georgian beef kebab;

· Siberian kebab;

· Veal kebabs, baked in paper;

· Veal kebabs in Bulgarian;

· Sokolsky kebab.

Veal kebab:

· Skewer Gintaras in Lithuanian;

· Ralency kebab;

· Veal piquant;

· Marinated veal;

· Veal on the grille.

Salt skewers:

· Skewers from the heart, lungs, liver and kidney;

· Cool livers;

· Liver kebab;

· Kidney kebab;

· Heart kebab;

· Skewers from the kidneys and heart;

· Dzhigar (liver kebab).

2.) Bird meat kebabs:

Skewers from poultry:

· Chicken kebab with sharp sauce;

· Skewer from duck in lemon;

· Turkey kebab;

· Chicken on a spit;

· Walnish chicken;

· Chicken with mint sauce;

· Japanese chicken;

· Chicken with white mushrooms;

· Skewer is eastern;

· Fried chickens;

· Turkey sazivi;

· Schnitzel from chicken fillet;

· Stuffed chicken cutlets;

· Turkey with champignons.

Skewer from game:

· Baked tanks;

· wild duck with salted mushrooms;

· Partridges on a spit;

· Partridges on the lattice;

· Baked red game;

· Kebab from quail;

· Rattle of hunting.

3.) Fish kebabs:

Street fish kebabs:

· Streck of sturgeon in white wine;

· Delicious kebab;

· Stash from sturgeon;

· Stash from sturgeon with sour cream;

· Assorted with sturgeon.

Red fish kebab:

· Skewer from pink salmon;

· Salmon kebab;

· Salmon kebab;

· Honey salmon;

· Drunk salmon;

· Trout with lemon;

· Trout on a spit;

· Salmon kebab;

· Trout kebabs;

· Trout grilled.

Skewers from other types of fish:

· Marine assorted kebab;

· River kebab;

· Baked kebab;

· Suncharge skewers;

· Pike kebab;

· Spicy fish;

· Carp on coals;

· Sig on a spit;

· Carace on coals;

· Carp with garlic;

· Grilled shark fillet;

· Acne on a spit;

· Cod Kebab in Turkish;

· Kambala A la Colbert.

4.) Seafood kebabs:

· Shrimp kebab;

· Squid kebabs, krill, mussels.

10.) Rulet quality indicators

According to the requirements of 18255-85 "Pork products smoked and boiled. Specifications ", GOST 16594-85" Pork products ferocuffs. Technical conditions ", GOST 18256-85" Pork products smoked-baked. Technical conditions "and GOST 18236-85" Pork products boiled. Specifications »The roll must comply with the following quality requirements:

- appearance : in the skin; The surface is uniformly punctured, clean, dry, without stains and pollution, without mold, without caressing meat and spick, without fringe and bristle residues, the edges are smoothly cropped. Tightly folded skin outwards, tightly bandaged with twine from two sides longitudinally and every 5-8 cm crossbar, with hinge for hanging.

- the form : cylindrical or rounded, narrowing to the leg; For small - cylindrical.

- consistency : Elastic.

- view of section : Uniformly colored muscular fabric pink-red, without gray spots, fat color white or with a pinkish tinge, without yellowed.

- smell and taste : The pronounced smoking smell, the taste of ham, salty, without extraneous taste and smell.

- the thickness of the subcutaneous striking layer With a straight cut, cm, no more than: 3.0.

- mass of finished product units , kg: At the Leningrad Rutal - no more than 7.0, the Rostov routine is not more than 6.0.

- mass fraction Crash salt ,%, no more than: 5.0.

- mass fraction of nitrite ,%, not more than 0.005.

11.) Requirements for the quality of kebabs

Meat is the main source of full food proteins that contain all indispensable amino acids balanced in the most favorable ratios. Meat products rich in vitamins group B and PP (especially many of them in the liver and kidneys). Contained in potassium and phosphorus meat. And most importantly in the kebab - meat. It should be high-quality, that is, fresh meat of a young animal - a calf, a pig, lamb, birds. In addition, it should not be very fat, then the dish will work out especially gentle. Classic kebabs are prepared from the best parts of an excellent lamb: from the rear leg pulp - ham, spinal and kidney part of the carcass. Traditional and more familiar is pork kebab, it is soft and gentle. And many prefer kebabs from beef, fish or birds. Requirements for the quality of meat for kebabs:

It should not be prepared kebabs of frozen meat, as it does not have a third of those nutrients that are contained in the fresh. No matter how you prepared it, nor marinated, neither beat off, it will remain tough and tasteless.

Do not prepare kebab from pair meat just scored animal. From the carca should stroke blood, the meat should lie down, "relax" for several hours. The same applies to game.

For kebabs, it is better to take the part of the carcass, which is located along the ridge on the neck (sishek or neck). This is the most tender piece of pork. The lodges of the fat are evenly distributed in meat. When choosing a pork, pay attention to the fact that the meat is pinking (this is an indicator of freshness). Juice should be transparent. Consistency fresh meat The more dense, the fossa, formed when pressing, is rapped quickly.

It is important to pay for fat: in fresh pork pork pink or white-pink; Beef - white, cream or yellowish and solid; The lamb is white, dense.

Fresh meat smell fresh, without extraneous impurities.

Meat of young man - light red with almost white fat, its processing does not create any problems. Meat of adult animals - juicy, red; Prepare from it simply. The meat of old animals is dark red, and fat - yellow color. To successfully prepare from it food, you need patience and skill.

Bird kebabs are no less popular than kebabs from meat. There are almost no saturated fat in poultry meat, so it is absorbed better than pork or beef. Having preferred kebabs from poultry meat, try to take a fresh carcass so that she has clean, skin and chinful breast stains. There should be no ice crystals on the meat of frozen bird. This suggests that such a carcass has repeatedly undergoes frost and defrosting.

12.) Storage and transportation of rolls

The roll must be produced in the implementation of the temperature in the thickness of the products not lower than 0 and not higher than 8c. It is transported by all types of transport, except for railway, in cooled or isothermal vehicles in accordance with the rules of cargo transportation acting on the appropriate form of transport.

The shelf life of the Leningrad boiled rout at 6-8 ° C - 3 days. The shelf life of the Rostov smoked-boiled rule at 6-8 ° C - 5 days. The shelf life of the smoked-baked rout at 10-12 ° C is not more than 6 days. The shelf life of the smoked beef tape at 6-8 ° C is 10 days.

In the trading network, all products are implemented without wrapping materials and twine. From the cut ends of the product, cellophane, parchment, protrigmentation and other materials, in which the product was additionally wrapped in disruption of the shell integrity was removed.

Before the implementation of smokedness, it is cleaned with possible contaminants, the twine is removed. The contaminated surface is recommended to wipe with a clean and dry towel.

Norms of natural loss when storing meat cells in the store depending on the type heat treatment, season and geographic area from 0.28 to 0.70%. With machine cutting of products, the norms of natural decrease to these goods increase by 0.10%. When stored in bases and warehouses, the norms of natural loss (depending on the above factors and additionally storage time) range from 0.03 to 0.20%.

13.) Storage kebabs

Skewers, according to sanitary standards, must be packaged, was marked, the date of development, manufacturer, implementation period and temperature storage should be indicated. According to Sanpin 2.3.2.1324-03 "Hygienic requirements for the expirational timing and storage conditions of food products" Shebly storage period for kebabs without sauces and spices is 36 hours, meat for pickled kebabs, with sauces - 24 hours, at temperatures (4 + -2 ) ° C.

Bibliography

1. Shevchenko V.V.; "Merchase and expertise consumer goods"; St. Petersburg: Infra, 2001.

2.Good 16594-85 "Surgery pork products. Technical conditions »

3. GOST 18236-85 "Pork products boiled. Technical conditions »

4. GOST 18255-85 "Pork products smoked and boiled. Technical conditions »

5. GOST 18256-85 "Pork products smoked-baked. Technical conditions. "

6.Sanpine 2.3.2.1324-03 "Hygienic requirements for the expirational timing and storage conditions of food products"

7. Internet site http://yesyes.ru/business-150-page-1.html (Site about the technology of cooking smoke)

8. Internet site http://www.vkysni-shashlik.ru/kavkaz_shashlik.html (Site about kebab)

9. Internet site http://ru.wikipedia.org/wiki/Shallyk.

1 AREA OF USE

1.1. This technical and technological map applies to the "beef rift with potatoes."

2. List of raw materials

2.1. For the preparation of "Roots from beef with potatoes" the following products are used:

Meat beef GOST 779-55

Potato GOST 7176-68

Onion GOST 27166--86

Sunflower oil TU 9141-002-42807343-99

Parsley (Dill) GOST 31554-00

Spices GOST 29053-91

Salt cook GOST 51574-2000

2.2. Raw materials used for the preparation of a "roll of beef with potatoes" must comply with the requirements of the regulatory documentation, have certificates and certificates of quality.

3. Reception

3.1. The recipe "beef roll with potatoes."

4. Technological process

4.1. Preparation of raw materials to the production of a "rift of beef with potatoes" is made in accordance with the collection of recipes and culinary products For public catering enterprises 2008

4.2. Rinse meat, cut, repel. Onions pass. Potatoes finely chop. Stir with fine-cut greens. Put on meat smooth layer. The meat twisted into the roll, securing the skewer. Fry before forming a crust. Put into a portion frying pan and extinguish until readiness. Before serving, decorate greens.

5. Registration, submission, implementation and storage

5.1. Served in portion pancakes.

5.2. Flow temperature 75-80? P.

5.3. The term of implementation is 2 hours.

6. Quality and safety indicators

6.1. Organoleptic Dish Indicators:

6.2. Physical and chemical indicators:

mass fraction of dry substances,% (at least) _______

mass fraction of fat,% (at least) _______

mass fraction of salt,% (at least) _______

6.3. Microbiological indicators:

the number of mesophilic aerobic and elective-aerobic microorganisms, in 1 g of the product, not more than 1x10;

group bacteria intestinal sticks, not allowed in the mass of the product, r 0.1

kaugulazo-positive staphylococci, not allowed in the mass of the product, G 1.0

Proteus is not allowed in the mass of the product, r 0.1

pathogenic microorganisms, including salmonells, are not allowed in the mass of the product, G 25.

7. Food and Energy Value

ROUTING

Name of dishes: "Steel from beef with potatoes"

Servisage of a portion: 330

Description of the technological process

Rinse meat, cut, repel. Onions pass. Potatoes finely chop. Stir with fine-cut greens. Put on meat smooth layer. The meat twisted into the roll, securing the skewer. Fry before forming a crust. Put into a portion frying pan and extinguish until readiness. Before serving, decorate greens.

Quality requirements

Exterior Product in the form of a roll.

Soft, juicy consistency; On the cut is visible to mince from potatoes, onions and greenery.

Color on section: Meat - gray, minced meat - peculiar to the part of the products.

Taste and smell characteristic of stewed meat. With the aroma of greenery.

Terms of implementation - 2 hours.

The color of the baked biscuit should be golden, not to have a pale or dark crust, without mature. The structure is soft, porous, not dense.

Rolls must have the right shape, without dents and fades. The drawing from the cream must be clear, relief. The products should not have no pleasant smell and the taste of not fresh products or other extraneous tastes and smells.

Stored at t ° 4 ± 2 ° C, not more than 36 hours.

Conclusion

Biscuit roll is beautiful decoration Any, festive or dining table, besides, this is a very tasty and nutritious dessert, perhaps there is no family in which there would be no delicious rolls.

Rolls are not complicated in cooking. Decorations and filling can be very different, you just need to give the will of fantasy.

The biscuit roll is one of the best inventions of confectioners!

biscuit Dough Roulet Dessert

Literature

• 1. Buteikis N.G., Zhukova A.A. Technology making flour confectionery: Textbook Guide for secondary education: Tutorial manual for average vocational education. - M.: Phordophood, 2001. - 304 pp.
• 2. Vorobyeva T.M., Gavrilova T.A. Traditional Russian cuisine. -M.: Eksmo, 2005-528C.
• 3. Cooking. - M.: Academy, 2000g.-336c.