Porridge with milk semolina, portion restaurant

Techno- routing № Porridge with milk semolina, portion restaurant(CP-recipe No. 154)

Publishing house Kiev "ASK" 2005

1. APPLICATION AREA

This technical and technological map applies to semolina porridge with milk, produced in object name, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, foodstuffs and semi-finished products used for cooking porridge with semolina milk, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certification, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises and technological guidelines for imported raw materials.

1. RECIPE

1. Cooking technology

Before cooking, the cereals are sifted through sieves, removing impurities, torment.

Water and milk are poured into thick-walled dishes, brought to a boil. Add sugar, salt, pour semolina in a trickle with constant stirring.

Bring to a boil, reduce the heating to 90-95 * C. Cook at a low boil for 20 minutes with constant stirring. At the end of cooking, add butter. In ready-made viscous porridge semolina must be completely swollen.

Finished semolina portioned. The moisture content of the finished viscous porridge is 81%.

1. Characteristic ready meal

Appearance- semolina milk porridge is viscous according to the method of cooking and recipe. It is a thick, homogeneous mass.

Semolina color- cream.

Consistency: thick, homogeneous, without lumps.

Taste and smell: moderately sweet and salty, with a pronounced taste of milk and butter.

1. Requirements for registration, implementation and storage

Porridge with milk semolina prepared to order. Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° С are determined in accordance with SanPiN 2.3.2.1324-03.

Porridge with milk semolina implemented immediately after the end of the technological process.

Technological map number 1

Product name: Milk semolina porridge

Recipe number: 390

Cooking technology:

Dilute milk with water, salt and bring to a boil. Then pour the groats in a trickle and, stirring continuously, cook over low heat for 10-15 minutes until thickened. After that, add butter, sugar, stir again.

Appearance - a surface without dried films. White color. The consistency is thick, slightly spreads on a plate, the cereal grains are completely swollen. The smell is characteristic of semolina milk porridge with butter, without any stranger. Taste - typical milk semolina porridge with butter, without burntness.

Technological map number 2

Product name: Rice milk porridge

Recipe number: 390

Name of the collection of recipes: Collection of recipes for dishes and culinary products... For enterprises of societies. power supply / Auto-status:,

The chemical composition of this dish

Cooking technology:

Sort the rice, wash in hot water... Gradually add cereal to boiling salted milk with continuous stirring. Boil over low heat until smooth, stirring occasionally. Then put sugar and butter, stir, cover with a lid and set for 10-15 minutes.

Organoleptic indicators quality

Appearance - a surface without dried films. White color. The consistency is thick, slightly spreads on a plate, the cereal grains are completely swollen. Smell - typical of milk rice porridge with butter, no stranger. Taste - typical milk rice porridge with butter, without burning.

Technological map number 3

Product name: Millet porridge

Recipe number: 390

The name of the collection of recipes: Collection of recipes for dishes and culinary products. For enterprises of societies. power supply / Auto-status:,

The chemical composition of this dish

Cooking technology:

The groats are sorted out, washed first with warm, then hot water. With continuous stirring, gradually put the prepared cereal into boiling water and cook until half cooked. Then add salt, sugar, hot milk, cook, stirring occasionally, until tender. Boiled butter is added to the finished porridge, and everything is thoroughly mixed.

Organoleptic quality indicators

Appearance - a surface without dried films. Color - light yellow. The consistency is thick, slightly spreads on a plate, the cereal grains are completely swollen. The smell is characteristic of millet millet porridge with butter, without a stranger. Taste - typical millet millet porridge with butter, without burnt.

Technological map number 4

Product name: Milk buckwheat porridge

Recipe number: 679

The name of the collection of recipes: Collection of recipes for dishes and culinary products. For enterprises of societies. power supply / Auto-status:,

The chemical composition of this dish

Cooking technology:

Salt is added to boiling water, sorted and washed cereals are added, mixed and cooked until half cooked. Then hot milk is poured in, sugar is added, mixed again and cooked until tender with a low boil under closed lid... Boiled butter is added to the finished porridge, everything is thoroughly mixed.

Organoleptic quality indicators

Appearance - a surface without dried films. Color - light brown. The consistency is soft, the grains are well swollen, slightly boiled. The smell is characteristic of buckwheat milk porridge with butter, without strangers. The taste is typical of buckwheat milk porridge with butter, sweetish, without burnt.

Implementation period: no more than one hour from the date of preparation.

Technological map number 5

Product name: Milk noodle soup

Recipe number: 160

The name of the collection of recipes: Collection of recipes for dishes and culinary products. For enterprises of societies. power supply / Auto-status:,

The chemical composition of this dish

The taste of semolina is familiar to most of us from early childhood. It is prepared for babies by mothers and grandmothers, children in kindergartens and schools feed it. This dish is included in the diet of most health and medical institutions. Semolina cooks quickly, therefore ready-made porridge contains almost all the nutrients that make up semolina. Well, milk, fresh fruits and berries, which are often used in cooking, only increase it nutritional value.

Of course, semolina porridge has a high calorie content, so those who follow a diet hardly need to eat it often. But for those people who suffer from diseases of the digestive system, including gastritis, peptic ulcer, colitis and enteritis, this dish, especially cooked in milk, is a real salvation. After all, porridge has the ability to envelop the stomach, eliminate pain in inflammation of its mucous membrane, soothe intestinal colic.

As you may have guessed, right now the heroine of our conversation will be semolina porridge: we will find out how to prepare this dish and, of course, consider a few interesting recipes this healthy porridge... But first, let's find out the basic rules of cooking so that the manna porridge turns out without lumps, is tasty and healthy:

Way correct preparation

According to experienced chefs, this dish cannot be cooked with water alone. Because of this, the porridge turns out to be bland and has no taste. Usually, water is used to reduce the calorie content of the porridge. In this case, dilute it by half with milk. Or, you can take 70% water and 30% milk.

Porridge often turns out to be tasteless, since the ratio of cereal and liquid in which it is boiled is violated. For a dish to have excellent taste, you need to count as follows: for 1 liter of boiled liquid we take 6-7 tbsp. l. decoys. At first, the porridge will be very thin, but gradually, during the cooking process, the consistency will become optimal.

To avoid lumps, pour the cereal in a thin stream into the boiling liquid, stirring constantly with a spoon. Then you can add salt, sugar. Butter, butter or ghee, is put into ready-made, very hot porridge.

Don't overcook porridge. After it boils, stir well and remove from the stove. Let it stand (always with the lid closed) for 5-10 minutes. Only then put a piece of butter and serve. Well, now that we know the main cooking secrets, let's cook delicious semolina porridge using different ways and recipes:

Milk

For this cooking method, we need: 1 liter of not very fat milk (you can generally take skim milk), 6 tbsp. l. semolina, salt, sugar, butter, add as you like.

Let's start cooking:

Heat a saucepan of milk on the stove. When boiling begins, quickly turn the temperature selector to the minimum setting. Now pour in the cereal in a thin stream, at the same time stir well with a wooden spoon. Now salt, add how much sugar you need. Remove from heat, cover with a warm cloth and wait 10 minutes. Add oil and serve.

On milk with the addition of dried fruits

This dish will appeal to all family members, both large and small. The porridge turns out to be very tender, pleasant to the taste. And the dried fruits added to it make the taste spicy.

For cooking, we need: 500 ml of fresh milk, the same amount of pure water, 7 tbsp. l. semolina, a handful of a mixture of medium-sized chopped dried fruits (which you like). It turns out very tasty with raisins. You also need: salt, sugar, butter according to your taste.

Let's start cooking:

Mix water and milk, place on the stove and boil. When it starts to simmer, reduce the heat to a minimum. Now pour semolina in a thin stream, stirring constantly. Then put as much salt, sugar as you need, mix well. Wait for the porridge to boil again and immediately put the mixture of dried fruits and butter into the pan. Then immediately remove from the stove.
Leave the porridge on the table, covering the pan with a napkin, for 10 minutes. Then you can serve it.

With pumpkin pulp

For this very useful and delicious food prepare the following foods: 300 g pumpkin, 7 tbsp. l. semolina, 1 liter of fresh milk, a little salt, 1 tbsp. l. sugar, a piece of butter.

Let's start cooking:

Boil milk, put pumpkin pulp cut into small pieces, salt and pepper. Simmer over low heat until the pumpkin is soft. Now pour the cereal in a thin stream, while stirring the porridge well. Cook for another three minutes, until tender. Add butter and let the porridge "rest" for 10 minutes. Then place on plates.

With egg yolk

For cooking you need: 1 liter of milk, 7-8 tablespoons of cereal, 2 egg yolk, 50 ml heavy cream, 2 tbsp. l. fresh carrot juice, salt, sugar, oil to taste.

How to cook:

Cook the thick semolina porridge as directed in the previous recipes. At the end of cooking, add raw yolks, stir quickly so that the yolks are distributed throughout the porridge. Now pour in the hot cream, add salt, sugar, stir. Add carrot juice, butter, mix well again. Remove the pan from the stove, let the porridge brew for about 10 minutes. Divide the finished dish into portions and serve. Bon Appetit!

Millet porridge with butter

TECHNICAL AND TECHNOLOGICAL CARD № Millet milk porridge with butter

1. APPLICATION AREA

This technical and technological map is developed in accordance with GOST 31987-2012 and applies to the dish Millet milk porridge with butter produced by the public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

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

Millet groats 30.00 \ 30.00
Milk 190.0 \ 190.0
Granulated sugar 5.00 \ 5.00

Mass of porridge 250.00

Butter 5.00 \ 5.00

Gate 250/5

4. TECHNOLOGICAL PROCESS

Millet groats are sorted out, washed repeatedly in cold, then in warm water until the water is clear.

Pour boiling water for 1 minute, then pour off the water, again pour boiling water, bring to a boil, cook for 2-5 minutes, drain the water.

Pour boiling water according to the calculation of the recipe, cook until thickened. Add boiling milk, salt, sugar, continue to cook until thickened, then evaporate in a water bath with the lid closed.

The process of scalding and draining the water is necessary to remove the rancid fat of the cereal so that the porridge does not have a bitter taste.

When serving, the porridge is seasoned with melted butter.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

The consistency is fluid, homogeneous, the grains are evaporated, soft.

The color is white, with a creamy shade.

Bitter taste and foreign odors are not allowed.

Serving temperature 65 ° C.

6.2 Microbiological and physicochemical indicators:

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

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calorie content, kcal

8,3\ 8,9\ 46,3\ 260,3

Process engineer.

Technological map no.Millet milk porridge, 1 kg semi-finished product(CP-recipe No. 154)

Publishing house Kiev "ASK" 2005

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cookingmillet milk porridge,must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certification, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Before you properly cook millet porridge, the cereals must be thoroughly rinsed. Several times they collect water in a bowl with cereals and stir the cereals with your hand, after which the water is drained. Such washing will remove excess gluten from the cereal, which is the reason that the porridge turns out to be sticky.

The water is drained. Water and milk are poured into thick-walled dishes, brought to a boil. Add sugar, salt, add washed millet groats. Bring to a boil, set aside on the edge of the plate. Cook at low boil for 30 minutes under a closed lid, stirring occasionally. In the finished viscous porridge, the cereal grains should be completely swollen. The finished millet porridge is portioned. It is recommended to add butter to millet porridge during cooking. The moisture content of the finished viscous porridge is 79%.

1. Characteristics of the finished dish, semi-finished product

Appearance- millet milk porridge is viscous according to the method of cooking and recipe. It is a thick mass. At t 60-70 * C, it stays on the plate with a slide, without spreading. Colour wheat porridge-light yellow.

Taste- Millet millet porridge has the taste of products included in it (millet groats, milk). Moderately sweet in taste. No foreign taste.

Smell- millet groats, milk. No foreign smell.

1. Requirements for registration, implementation and storage

Millet milk porridgemade according to the menu. Heat treatment is performed immediately before dispensing. Do not store.

Millet porridgemust comply with the requirements of SanPin 42-123-4117-86.

1. THE NUTRITIONAL VALUEmillet milk porridge:

date

Technologist / ______________ / __________ Full name ___________

Chef /______________/_________ FULL NAME___________