The technology of cooking fish in boiled portions. Boiled fish cooking technology

18.09.2020

Methods for preparing complex hot fish dishes. Combination methods and options different ways preparation of complex fish dishes.

Fish dishes are boiled, allowed, fried, baked: you can use raw fish, or first fry by combining.

Technology and rules for preparing complex hot fish dishes. Temperature, sanitary conditions and cooking rules for different types complex dishes from fish of different types. Readiness indicators and quality requirements for complex hot fish dishes. Technique for slicing cooked fish hot. Suitable side dishes, dressings, sauces for individual fish dishes. Portioning, serving and design options for complex hot fish dishes.

"Technology of cooking fish dishes"

Due to the fact that boiling and steaming are short-term processes and proceed at a temperature of no more than 90 0 С, the amount of emulsified fat in the broth is insignificant. Accumulation of free fatty acids is slower. Phospholipid hydrolysis products determine taste and aroma finished products(when lipids are oxidized, a rancid taste and odor appears).

Significant fluctuations in the content of proteins and lipids were a prerequisite for the development of objective characteristics that make it possible to recommend the type of thermal cooking. different types fish. However, it has been reliably established that the sum of lipids and water in each fish species is constant and fluctuates within 79%.

The juiciness and consistency of the finished fish depends on water cut coefficient(water / protein ratio) and from fat factor(fat / protein ratio).

A high value of the water-cut coefficient and a low coefficient of fat content are characterized by watery and flabby fish meat (catfish, cod, pollock, navaga). This group of raw materials should be used for frying. The low value of these coefficients corresponds to dry and crumbly meat (tuna, shark, horse mackerel, chum salmon, pink salmon). It is advisable to cook these types of fish. A group of fish occupying an intermediate position in terms of the values of the water cut and fat content can be used for both frying and boiling.

Losses vitamins and minerals depend on the modes and methods of thermal cooking. So, when cooking, the loss is somewhat greater than when baking and frying. However, if we compare the amount of losses during cooking fish and cooking meat of warm-blooded animals (especially beef and lamb), they will differ in lower values. This is due to both a shorter-term period of heat exposure and lower temperature regimes of thermal cooking.

Minerals and vitamins can partially pass into the cooking or frying medium, which also leads to a decrease in their content in ready-made fish dishes.

For greater preservation of the nutritional value of products, it is necessary to use semi-finished products, correctly cut and shaped, strictly observe the modes of thermal culinary processing of products and avoid unnecessary unreasonable storage of ready-made dishes.

Boiled fish dishes. For boiled dishes fish of all kinds are used, but some fish (silver hake, herring, crucian carp, omul, navaga, smelt) are more delicious when fried. For boiled fish dishes of small breeds, whole carcasses of small fish weighing up to 200 g are used, as well as portioned pieces cut from fillets with skin and bones. For the preparation of banquet dishes, large fish (pike perch, salmon, trout, pike, etc.) are also boiled with whole carcasses. Sturgeon fish is cut into links with skin and cartilage, while the links are well cleaned and washed to remove blood clots.

The fish is boiled in fish kettles, saucepans and deep baking trays with closed lid... To maintain their shape, the portions are stacked with the skin facing up; large fish with a whole carcass are tied with twine and placed on the grill of the fish kettle, belly down; links of sturgeon fish are tied with a sword-tom and put skin down.

During cooking, the fish should be completely covered with water (150 g of water
per 100 g of fish). Pour pieces are poured hot water, and whole carcasses
For better boiling, pour large fish and sturgeon links with cold water, add salt, and for aromatization - onions, carrots, peppers or celery, spices. For sturgeon fish, these additives are taken in moderation so that they do not drown out the pleasant taste and aroma of this fish, and for sea fish (cod, sea bass, flounder), which have a specific smell, they prepare a spicy broth with an increased content of spices and vegetables and put a fish in it.

Sometimes cucumber pickle is also added. When boiling trout and salmon, vinegar is added to preserve the color at the rate of 10 g per 1 liter of water. After boiling water or broth, cooking is carried out without boiling at a temperature of 90-95 ° C to preserve the juiciness and shape of the fish. The readiness of the fish is checked with a boiled needle (it enters freely, transparent juice appears). Portions are cooked for 10-15 minutes, large carcasses and links - 1 hour or more. Weight loss approx. 20%.

Store ready-made fish in the broth for 30-40 minutes at a temperature of 50-60 ° C. To prepare cold dishes, sturgeon fish links are cooled in a decoction to 30-40 ° C, then cartilage is removed, protein clots are removed and cooled on cutting boards.

Boiled fish is released with a side dish of boiled potatoes, mashed potatoes, boiled zucchini, pumpkin with green peas. In addition, fresh, pickled and pickled cucumbers and tomatoes, boiled crayfish are served as a garnish for fish. In addition, boiled fish is served with sauces ("Polish", crayfish, "Holland", tomato with vegetables, white with capers, horseradish sauce with vinegar) or separately, or pour them over the fish (do not pour the sauce on the garnish) ... The over-the-top dish is sprinkled with parsley and dill. The name of the dish is made up of the name of the fish and sauce, for example, "Boiled pike perch, Dutch sauce, etc. Boiled fish is served with a white sauce with sorrel and white sweet and sour sauce with raisins.

For pike perch or stuffed pike the fish is cleaned of scales, gutted, the head is removed, washed, the rib bones are cut from the inside and separated together with the spinal bone, without cutting through the skin. Part of the pulp is left on the skin (0.5-1.0 cm), the rest is used to prepare minced meat (with browned onions, garlic, bread soaked in water or milk, margarine, eggs and spices). The carcass is filled with minced meat, shaped with gauze and allowed to simmer for 20-30 minutes until cooked. Pike skin can be removed with a “stocking”.

The fish is served whole (before serving, it is freed from gauze and twine) or cut into portions, garnished with boiled potatoes, mashed potatoes or boiled vegetables (stewed) with fat; sauce - tomato, sour cream, tomato with vegetables.

Adding is a type of cooking with the addition of a small amount of liquid to the fish (30% to the weight of the fish). The stewed fish is more tasty and nutritious, since it has less losses during heat treatment, its tissues are softer. Therefore, this method of heat treatment is used quite often. For letting go, the small fish is cut into portions with boneless or skinless skin and bones. Small fish are used in whole carcasses (trout, pike perch). Sturgeon fish is allowed in links with skin, without cartilage or in portions cut from links with or without skin.

The fish is allowed in the same dish as boiled, under a closed lid with the addition of aromatic root crops, spices, pickles, etc. Portion pieces of small fish are placed on the grill of the fish kettle skin down, sturgeon fish links - also skin down; portioned pieces of sturgeon fish are laid with a slope one on top of the other, whole carcasses - on the belly. Pour in hot fish broth or water at the rate of 0.3 liters per 1 kg, add onions, white roots, dry white wine, mushroom decoction. For marine fish, add to the water citric acid, cucumber pickle, vinegar.

In the cuisines of the Baltic states, in Ukrainian cuisine there are fish dishes, mainly seafood, stewed in milk with the addition of onions and vegetable oil. In some foreign cuisines, fish is allowed in beer.

Portions of fish can be simmered in the oven, having previously covered them with cellophane or parchment on top. Duration of letting in portioned hammers is 10-15 minutes, links and carcasses - 30-45. Losses are 15-20%. Boiled potatoes, boiled vegetables, and crayfish tails serve as garnishes for the stewed fish.

The stewed fish is served with fish sauces(steam, tomato, "Brine", "White wine", "Russian", which are poured over the fish) to mask the surface of the pieces. An example of the cooking technology for cooked fish is the Russian Pike perch dish.

Fish in Russian(poached). Portions of fish with skin and rib bones are placed in a dish with a slope one on top of the other, pour a bouillon or water so that the fish is filled with 1/3 of its volume, add salt, peppercorns, bay leaves, celery, parsley onion(white can be added grape wine, mushroom broth) and under a tightly closed lid with a very low boil, simmer on the stove for 10-15 minutes. A cooked piece of fish is placed in a deep dish or plate, boiled hot potatoes are placed next to it and poured with sauce (tomato, "Russian") with a garnish warmed up in it. The fish can be garnished with capers, olives, peeled lemon slices and crayfish or crabs.

So you can cook pike perch, sturgeon, horse mackerel, cod, sea bass and other types of fish.

Food norm (No. 511), g: pike perch - 239, carrots - 8, onions - 4, parsley (root) - 8, pickles - 12, mushrooms - 14, capers - 8, olives - 12, sauce (No. 857) - 75, side dish (No. 757) - 150. Exit - 350.

A variety of poached fish is stuffed fish... To maintain their shape, prepared semi-finished products in the form of a whole carcass are wrapped with gauze, placed on the grill of a fish kettle and allowed to simmer with the addition of spices and white roots. This fish is served with boiled potatoes and poured over with tomato sauce or boules obtained by letting go.

Stuffed fish in the form of portioned pieces is placed on a counter, allowed in broth in an oven, covered with parchment on top.

Amateur fish cutlets prepared from cutlet mass with the addition of boiled carrots and onions. Put the finished cutlets in a saucepan greased with margarine, add a little water and let it simmer with the lid closed for 15-20 minutes. Served as a side dish mashed potatoes, steam sauce.

The weight loss when the fish is letting go is 18-21%; the steamed fish is stored on a bain-marie at a temperature of 60 0 С for 30 minutes. At a temperature of 4-8 0 С, the shelf life is increased by 24 hours.

Volga fish (marinated) prepared from fillets without skin and bones (cartilage), which are cut into two pieces per serving, poured with marinade and kept for 10-15 minutes. The marinated pieces are breaded in breadcrumbs and deep-fried. Fried fish placed in a portioned pan, decorated with whipped whites from a pastry bag and baked in an oven. On vacation, decorate with greenery. The marinade is prepared from vegetable oil, to which citric acid, salt, pepper and parsley are added.

Steam fish soufflé. Fish fillets are simmered in a small amount of water with the addition of butter, and then passed twice through a meat grinder with a fine grid. Butter, yolks are introduced into the mass raw eggs and milk sauce of medium thickness, mix until smooth and add whipped egg whites... Spread the soufflé in a greased mold and cook in a water bath for 20-30 minutes. The finished soufflé is transferred to a plate and released with mashed potatoes, potatoes in milk or viscous porridge... Sprinkle with butter.

Cod 127, milk 25, wheat flour 5, butter 3, salt 0.8, eggs 1/5 pcs. Exit 110/150/5.

Fried fish cooking technology. The fish is fried in the main way, deep-fried and over an open fire.

Main fried fish dishes... Portions or carcasses of small fish are salted, sprinkled with pepper, breaded in flour, fried in pans with heated fat (temperature 140-150 ° C) until a golden crust is formed on both sides and brought to readiness for 5-7 minutes in the oven.

Served with fried potatoes, crumbly porridge, mashed potatoes, garnished with herbs, poured with oil or served separately with coyc (tomato, tomato with vegetables, sour cream). The name of fried fish dishes is determined by the type of fish, sauce and garnish, for example "Fried crucian carp with buckwheat porridge and sour cream sauce".

The fish roll is rolled onto a greased baking sheet with the seam down, sprinkled with breadcrumbs, sprinkled with fat, punctured with a knife in two or three places so that the product is not deformed, and baked in an oven for 30-40 minutes. Served with vegetables, pasta, porridge, tomato or sour cream sauce.

Veal (crescent-shaped fish zrazy) is deep-fried for 5-7 minutes. Served with fried potatoes, green peas, poured over with fat.

In Ukrainian cuisine there is a dish "Ukrainian fish sychenyki" - zrazy made from cutlet mass with the addition of lard, onions and eggs with minced meat from browned onions, chopped eggs, bread crumbs and garlic. Zrazy is breaded in breadcrumbs, fried in the main way and fried in an oven. Served with fried potatoes and poured over with fat.

Deep-fried fish dishes... To prepare these dishes, they use very small fish (navaga, smelt, ruff), portioned pieces without skin and bones, from sturgeon fish - pieces without cartilage. Prepared pieces are breaded in flour, lezone, breadcrumbs. For deep-frying use mixtures of animals and vegetable fats... They take four or two times the amount of fat in relation to the fish and heat it to a temperature of 180 ° C. The fish is fried until golden brown just before leaving and then fried in the oven.

Fish fries. Fish, deep-fried in one piece, is released with French fries, lemon, herbs. Served separately - tomato sauce, mayonnaise with gherkins (or without sauce).

Fish with green oil... A semi-finished product in the form of an inverted rhombus or in the form of a figure eight, breaded in flour, lezone, breadcrumbs, deep-fried and released with fried potatoes, lemon slices, green butter. Tomato sauce is served separately.

Fish in the dough. Fish fillet cubes are marinated with vegetable oil, citric acid and herbs, dipped in batter ("batter") and deep-fried. They are released on a paper napkin, decorated with herbs and lemon.

Don zrazy. The fish fillet is beaten, minced from minced eggs, breaded breadcrumbs, herbs and sautéed onions are placed on it, "rolled up in the shape of a cigar, deep-fried and released with a complex side dish or fried potatoes. Tomato sauce is served separately.

Kalevala mushrooms (fish, stuffed with egg- Karelian the National dish) - the clean fillet is beaten, sprinkled with pepper and salt, a hard egg is wrapped, breaded in flour, moistened in a lezon, breaded in breadcrumbs and deep-fried. On vacation, the dish is placed on a plate, with a slice of tomato on top, giving the appearance of a mushroom. Additionally, green peas and garnish are served. Tomato sauce is served separately.

Fish cutlets with omelet and cheese- sprinkle clean fillet with salt and pepper, put an omelet in the middle, put a piece of butter on it, cover with an omelet, then a piece of fish. The products are given an oval shape, moistened in a mixture of mayonnaise and eggs, breaded in grated cheese, re-soaked in a mixture of mayonnaise and eggs, breaded in white breading and deep-fried for 5-7 minutes until a crispy crust forms. Bring to readiness in an oven. They release two pieces per serving, serve French fries as a side dish, boiled potatoes, chopped, seasoned with garlic, mayonnaise and cranberries; vegetable salad (side dish can be served in tartlets).

Table 1 Boiled fish

Cooking technology: Cut fish fillets into portions, put in a saucepan, pour water 3-5 cm above the fillet surface, add onions, carrots, when the liquid boils, remove the foam and cook until tender. They are released with boiled butter or sour cream sauce. Side dishes - potatoes in milk, mashed potatoes, boiled vegetables, stewed cabbage. Quality requirements Appearance: fish fillet laid on a plate, garnish on the side Consistency: soft, slight flaking of fish pulp is allowed Color: fish in the cut - white or light gray Taste: fish in combination with sauce or oil, pleasant, moderately salty Smell: fish flavored with sauce or oil

Table 2 Stuffed fish

Cooking technology Fillet is chopped together with bread soaked in water, eggs, vegetable oil are added, mixed and shaped into loaves, wrapped in cheesecloth, transferred to a kettle on a grid, greased with butter, steamed for 20-25 minutes. On leave, free from gauze and cut into portions. They are released with boiled butter or sour cream sauce. Side dishes - boiled potatoes in milk, mashed potatoes, boiled vegetables, stewed cabbage. Quality requirements Appearance: pieces of fish that have retained their shape, garnish on the side Consistency: soft, juicy Color: products included in the dish Taste: boiled fish, moderately salty Smell: products included in the dish

Table 3 Fish zrazy with eggs

Cooking technology: Round cakes are formed from the fish cutlet mass, chopped hard-boiled eggs mixed with stewed onions are placed in the middle, the edges of the cake are joined, give the product an oval shape, breaded in flour, transferred to a greased baking sheet, baked until cooked in an oven 15-18 minutes. They are released with boiled butter, or white or tomato sauce. Side dishes - viscous porridge, mashed potatoes, pumpkin puree, carrots stewed in sour cream sauce, stewed cabbage

Table 4 Fried fish in Leningrad style

Cooking technology: Fish fillets with skin and rib bones are cut into portions, sprinkled with salt, pepper, breaded in flour and fried on both sides, then brought to readiness in an oven. When on vacation, put fried potatoes cut into circles around the fish, deep-fried onions are placed on top of the fish

Table 5 Steamed fish with white sauce with brine

Cooking technology: The fish, cut into portions, is simmered in broth with the addition of strained cucumber pickle, onions, celery or parsley, spices. Pickled cucumbers are peeled, seeds removed, sliced and allowed to cook until tender. Mushrooms are washed, cleaned and boiled. When on vacation, put prepared mushrooms, cut into slices, pickled cucumbers on the fish, poured with white sauce with brine, garnish.

Table 6 Fish stewed in tomato sauce with vegetables

Cooking technology: Vegetables are washed, peeled, washed. Carrots, parsley, celery are chopped into strips or thin slices, onions - in half rings or rings. Portions of fish are cut from boneless skin fillets, placed in a bowl, then covered with vegetables and poured with broth or water. Vegetable oil is added, tomato puree, vinegar, salt, sugar. The dishes are covered with a lid and stewed until tender; 5-7 minutes before the end of stewing, add pepper and bay leaf. On vacation, the fish is poured with sauce with vegetables, in which it was stewed.

Table 7 Fish (fillet), poached

Cooking technology: prepared fish fillets without bones are washed on the skin, cut into portions, make several cuts on the skin and placed in trays or gastronorm containers with high sides in one row, skin up, add water (0.3 l of liquid per 1 kg of fish) like this so that the liquid covers the fish by 1/4 of its volume, add salt, onions, parsley root, bay leaf and let the fish simmer in a sealed container for 10-15 minutes.

Table 8 Fish cutlets

Cooking technology: prepared fish fillets without skin and bones are thawed, washed, allowed to drain, cut into pieces, passed through a meat grinder together with wheat bread soaked in milk, salt is added, pasteurized liquid egg product, thoroughly mixed and knocked out. Cutlets or meatballs are formed from the fish cutlet mass, breaded in breadcrumbs and baked on both sides in an oven until cooked at a temperature of 220-250 ° C for 5-8 minutes on each side.

Table 9 Fish meatballs with sauce

Product name	gross, g
Cod fillet
Wheat bread

Onion
Wheat flour

Semi-finished product weight:
Butter
Ready-made meatballs weight:
Sour cream 15%
Drinking water
Butter
Wheat flour

Tomato paste
Sauce weight:

Cooking technology: prepared fish fillets without skin and bones are washed, cut into pieces, passed twice through a meat grinder together with peeled onions washed in running water for 5 minutes and wheat bread soaked in milk. Salt is added to the resulting mass, mix well and form balls of 1-2 pieces. per serving, breaded in wheat flour and baked on both sides in an oven until tender at a temperature of 220-250 ° C for 5-8 minutes on each side. Then pour in sour cream sauce with tomato and bring to readiness in an oven.

To prepare sour cream sauce with tomato: sour cream sauce is prepared from dried wheat flour, water and sour cream. Add butter tomato paste stewed with butter, boil, stirring, at low boil for 3-5 minutes, filter and bring to a boil again.

On vacation, fish meatballs are poured over the sauce in which they were stewed.

Table 10 Zrazy Don

Product (semi-finished product)	Gross, g


or Sea Perch
or Cod
or Pacific hake
or ice fish
or Merlang
Onion
Margarine

Parsley (greens)
Wheat flour

Wheat bread
~ Weight of semi-finished product
Cooking oil
~ Mass of fried food
Loose porridge
or Mashed potatoes

Cooking technology Thin wide pieces are cut from prepared fish fillets without skin and bones or without skin and cartilage, slightly beaten into a layer 0.5-0.6 cm thick, salted, sprinkled with pepper, and then minced meat is wrapped in them, giving the product an oblong shape. Formed zrazy are breaded in flour, moistened in a lezon, breaded in white breading (grated wheat bread) and fried in fat. For minced meat: chop the onion, lightly sauté, cool, add wheat crackers, chopped eggs, chopped parsley or dill, salt, pepper and mix everything.

Zrazy are released in 1-2 pieces. per serving with a side dish, sprinkle with fat. You can serve sauces with the dish - tomato or mayonnaise.

Side dishes - crumbly buckwheat porridge, mashed potatoes, fried potatoes, vegetables, stewed with fat.

Table 11 Pike perch or pike, stuffed (whole)

Cooking technology: Pike perch or pike are cleaned of scales, gutted, the head is separated and washed. Then the rib bones are cut from the inside of the carcass and separated together with the spinal bone, without cutting through the skin.

After that, the pulp is cut off, leaving it on the skin with a layer of 0.5-1 cm. The cut pulp is used to prepare minced meat. For minced meat: fish pulp, sautéed onions, garlic, wheat bread soaked in water or milk (made from flour not lower than I grade), passed through a meat grinder, softened margarine, eggs, salt, ground pepper are added and everything is thoroughly mixed. Fill the carcass with minced meat, give it the shape of a whole fish and simmer for 15-20 minutes with the addition of spices and bay leaves for 5-10 minutes until cooked.

Pike for stuffing can be processed in another way. It is cleaned of scales, washed, the skin around the head is cut and, carefully, so as not to tear, it is removed entirely from the head to the tail. The spine is fractured so that the tail fin remains with the skin removed. In this way, skin with a tail and fish flesh with bones and a head are obtained. After that, the head is removed, the abdomen is cut open, the entrails are removed and the pulp is separated from the rib bones and spine. The pulp is used for minced meat. The skin removed from the fish is filled with minced meat and the product is shaped like a whole fish. The hole through which the fish was stuffed is tied or sewn up.

The fish is served whole or cut into portions. On vacation, the fish is garnished and poured with sauce.

Side dishes - boiled potatoes, mashed potatoes, boiled vegetables with fat, vegetables stewed with fat. Sauce - tomato, tomato with vegetables, sour cream.

The high nutritional value and pleasant peculiar taste of seafood make it possible to widely use them for the preparation of a varied assortment of independent snacks, main courses and as components in the preparation of soups, salads, dishes from vegetables and cereals. The combination of these products with sauces (mayonnaise, onion, red, horseradish sauce, milk, sour cream) gives seafood dishes a particularly piquant taste. Most dishes are prepared using a combined heat treatment method.

Crustacean dishes... Live or frozen crayfish are washed and boiled until tender in salted water with the addition of spices, in beer, kvass for 5-7 minutes. Let them go as a natural snack. If they are brewed in beer, they are served along with the broth. Boiled crayfish are also prepared as a second hot dish. To do this, use the pulp from the neck and claws and release it with rice and tomato sauce. Canned crabs are used in various fish and vegetable salads as an additional side dish for fish dishes, as well as in soups.

Shrimp prepare a range of hot and cold dishes. Boil shrimp in salted, boiling water for 3-4 minutes, separate the neck (fin), remove the shell from it, and divide the separated muscle into fibers. In this form, shrimps are introduced into the composition vegetable salads, in vegetable soups, in cold borscht, in botvinya. Shrimp muscle is served as an independent cold dish with mayonnaise or as a jellied dish. In the latter case, fish jelly is used for jellied fish jelly. Hot (as a second course), the shrimp muscle is boiled and released with boiled vegetables, potatoes and crumbly rice mixed with grated cheese and sauces (tomato, milk).

Fried foods are most often prepared as “ French fries", For which boiled shrimp muscle is breaded in flour, moistened in a lezon, breaded in breadcrumbs and deep-fried. They are released with fried potatoes, green peas, and sauce (tomato and mayonnaise) is served separately. For the dish "Fried shrimps in dough", the muscles are marinated for 15-20 minutes in a marinade of vegetable oil, citric acid, spices and parsley, then dipped in a batter (batter), deep-fried for 4-5 minutes and released with fried potatoes with lemon. Mayonnaise is served separately. Shrimps are baked with sour cream or milk sauce along with fried potatoes.

Shellfish dishes... Oysters are most often consumed raw, sprinkled with lemon juice. In addition, oysters are stewed without shells in broth with the addition of butter and lemon juice and served stewed with champignons and White Wine sauce. Raw oysters are baked in deep shells, sprinkled with grated cheese and sprinkled with butter, and steamed oysters are baked in shells with milk sauce.

From mussels prepare a wide range of dishes. For soups, mussels are boiled after thawing, for second and cold dishes they are allowed. For boiling, they are poured with cold water, brought to a boil, salt, white roots, onions are added and cooked at a low boil for 30-40 minutes. The resulting broth contains many extractives and is used for sauces and soups. Mussels are simmered in the same way as when boiling, the nose with a little water and with the addition of citric acid or white wine. Water can be replaced with milk. For salads, stewed mussels are cut into slices and combined with other components of vegetable salads or vinaigrettes. For soups, boiled mussels are cut into thin slices, fried with onions and roots and added to the soup 10-15 minutes before the end of cooking.

Dishes made from non-fish products of the sea should have a specific taste and smell inherent in this type of product. There should be no aftertaste of silt, sand impurities, remnants of shells and shells. Pieces of food in dishes should be of the same shape and size, not overcooked, without a "rubbery" consistency. It is advisable to use vegetable side dishes for these dishes to replenish the missing vitamins C, A, E and microelements. Dispensing temperature, shelf life and storage conditions for ready meals are similar to fish dishes.

Requirements for the quality and design of fish dishes. When evaluating a finished fish dish, the correctness of cutting and adherence to recipes, preparation of semi-finished products (slicing, breading), heat treatment (degree of readiness), the taste and smell of products, the compliance of the side dish and sauce with the given dish, the appearance of the dish (compliance of the dishes, the appearance of a piece of product , laying garnish, etc.).

The following defects (marriage) of fish dishes are unacceptable: the weight of the product is less than the norm, the method of cutting the fish does not correspond to the recipe or calculation; fish is not cooked (raw); the taste and smell of overcooked (did not change deep fat for a long time); pieces are crumbled, deformed, fish bones are exposed; the product is burnt, salted; signs of spoilage, foreign taste and smell are felt; lagged behind the breading.

Defects of taste and smell (discount 2-4 points): the sauce does not correspond to the type of fish, the side dish is not chosen well; the smell of spices drowns out the aroma of salmon or sturgeon fish; the smell of sea fish is not mitigated by aromatic roots and spices; the products are slightly undersalted or slightly oversalted.

Consistency defects (2-4 points discount): products are slightly overcooked; the coarseness of the sturgeon flesh; baked or fried fish is slightly dry.

Defects in appearance (discount 1-3 points): pieces are carelessly cut; slight lagging of breading; the side dish is sloppy; the pieces are deformed, strongly curved.

Color defects (2 points off): fried fish with pale or very dark surface; poorly browned crust on baked dishes.

For the preparation of boiled fish without sauces and marinades, fish of the sturgeon family are mainly used, and for boiled fish with sauces and in marinades - large sea and ocean fish, such as cod, haddock, silver hake, umbrina, notothenia and others contained in meat a small amount of intermuscular bones.

When preparing boiled sturgeon fish, it is thawed in water at a temperature not exceeding 15 ° C with a fish-to-water ratio of 1: 2 or in air at a temperature not exceeding 20 ° C until a temperature in the meat is not higher than minus 1 ° C.

Then it is cut by removing the head along with the pectoral fins. The head is removed with an oblique cut going from the humerus to the apex of the spine. To facilitate the removal of beetles (bone plates) from the surface of the body, the decapitated fish is placed for 2-3 minutes in hot water at a temperature of 94-97 ° C, after which the dorsal fin is cut off with a strip of skin on which the beetles are located. Then, small bone formations are carefully scraped off the skin surface. The pelvic, caudal and anal fins are cut at the level of the skin.

After that, the fish carcass is cut in the middle of the back along the spine into two half-carcasses, from which large dorsal cartilages are cut out. Small dorsal and costal cartilages in thin parts of the tesha can be retained. The bruises are cleaned, the abdominal film is removed and the fish is then thoroughly washed. The washed half-carcasses are cut into links (pieces) 30-75 cm long. Sevruga up to 75 cm in size is not cut into links.

Large specimens of sturgeon fish are cut into tulka (non-laminated pieces) no more than 30 cm long. The tulles, in turn, are cut into two equal half-tulles. If the weight of the half-shell exceeds 5 kg, then it is cut along the fibers into links. The fish, cut into half-cakes or links, is then thoroughly washed in running or periodically changed water.

The washed fish is sent to the ambassador. For this, the half-shells and pieces of fish are rubbed with salt, placed in bathtubs and poured with an 18-22% sodium chloride solution with a fish to brine ratio of 1: 2. The duration of salting until the content of 1-1.5% table salt in meat depends on the thickness of the fish pieces and is usually 2-6 hours, and for the thickest links of large sturgeon it reaches 9 hours. The exact time of salting is determined by a laboratory employee.

At the end of the salting process, half-shells or pieces are thoroughly washed with fresh brine or water and placed in perforated containers to drain excess moisture.

Before cooking, half-shells and pieces of fish are wrapped in parchment, cellophane or other film materials and tied with twine along the entire length. In order to prevent the fish from breaking after boiling, the strapping of the half-cups and links is made dense and frequent.

When making boiled sturgeon fish with spices ("Moscow style"), the pieces prepared for cooking are sprinkled with spices before being wrapped in films, and bay leaves and peeled onions are placed on their ends.

The recipe for laying spices and herbs (in kg) for cooking boiled sturgeon fish "Po-Moskovski" (per 100 kg of finished product) is as follows: bay leaf - 0.1; allspice - 0.15; black pepper - 0.15; nutmeg - 0.1; cumin - 0.15; fresh peeled onions - 4.8.

The half-shells and pieces of fish wrapped in films are then loaded into a 2-3% sodium chloride solution heated to 60 ° C. Cooking fish is carried out in blanchers at a temperature of 94-97 ° C for 1.5-2.5 hours, depending on the size of the pieces. Large and small half-shells and pieces are cooked separately until the temperature in the meat is at least 80 ° C. The readiness of boiled fish is determined by piercing it with a hairpin. At the same time, clear juice is released from the completely cooked fish.

At the end of cooking, parchment, cellophane or other film is pierced, and the pieces are suspended by the loops of the twine on the slats and left to drain off excess moisture, after which the fish is sent to a cooler or refrigerator with a temperature not exceeding 5 ° C. Cooling is considered complete when the temperature inside the pieces is 8 ° C. After cooling, the twine, ends of parchment, cellophane or other film are removed from the fish along with bay leaves, onions and the jelly formed after cooking and cooling.

The shelf life and sale of these products at a temperature of 0-8 ° C is no more than 48 hours, since this product is not protected from secondary contamination by microflora, and at home and in the public catering network it is used without additional heat treatment.

For the preparation of boiled fish with sauces and in a marinade, large low-bone marine and oceanic fish are used in quality not lower than grade I. The fish is sent for processing chilled or frozen. Frozen fish is pre-thawed in water at a temperature not exceeding 20 ° C at a ratio of 1: 2 or in air at a temperature not exceeding 25 ° C. The fish is cut into fillets and washed at minus 1 ° C. Then the fillet is placed in a 3% sodium chloride solution, heated to 95 ° C, and cooked until cooked at a temperature of 90-95 ° C. Cooking is considered complete when the light meat of the fish acquires a white color and the consistency of the meat becomes sufficiently dense. The boiled fish fillets are then cooled and cut into portions. It is allowed to cook fillets, previously cut into portions weighing 120-250 g. The mass of portions of boiled fillets reaches approximately 100-200 g.

The laid fish is poured with one of the sauces or marinade. Sometimes boiled fish is supplemented with a side dish, and then poured over with sauces.

Stewed cabbage is a garnish for boiled fish, boiled rice, vermicelli, buckwheat.

Boiled fish is poured with egg-oil, mayonnaise, onion, vegetable, rusk sauces or marinade.

In the manufacture of boiled fish under egg-oil sauce, eggs, butter and finely ground table salt are used as auxiliary materials.

Eggs are pre-boiled hard-boiled in 2% saline solution, cooled, peeled and cut into small pieces. Table salt is added to the crushed eggs in the amount of 1.5-2% of the egg weight and mixed thoroughly.

When cooking fish boiled under egg-oil sauce, it is placed in molds, jars or baking sheets, covered with finely chopped eggs with the addition of salt and poured with melted butter. In cans and molds, the product is packed in a weight of 0.35-0.5 kg, and in baking sheets - up to 5 kg.

The recipe for cooking boiled fish under egg-oil sauce (in kg per 100 kg of finished product) next: boiled fish fillet - 74.6; boiled eggs - 14.2; unsalted butter - 14.9; table salt - 0.3 (Table 6). Filled polymer cans and baking trays are tightly closed with lids, molds - with polymer film and sent for cooling, and then for sale.

Store the boiled fish under egg-oil sauce at a temperature of 0-6 ° C for no more than 12 hours from the date of manufacture.

Table 6. Recipe for cooking boiled fish with side dishes and sauces (in kg per 100 kg of finished product.

	Raw material consumption	Semi-finished product output
Frozen fish
Gutted cod headless
Cod fillet with skin
Pollock (back)
Blue whiting (back)
Garnish
Stewed cabbage
Buckwheat
Vermicelli

Consumption of butter

To increase the storage time, the product can be frozen at a temperature not exceeding minus 18 ° C. In frozen form at a temperature not exceeding minus 12 ° C, the product is allowed to be stored for 1 month.

The quality of the finished product is assessed by the organoleptic method, and the quality of the frozen product is determined after it is thawed.

For pouring boiled fish with side dishes, use vegetable sauce, onion and others.

Cooking recipe vegetable sauce(in kg per 100 kg of ready-made sauce): fresh carrots - 28.7; fresh onions - 15.6; tomato paste 30% - 28.0; fish broth or water - 58.4; vegetable oil - 6.1; sugar - 1.8; salt - 1.5; allspice (peas) - 0.07; ground black pepper - 0.07; bay leaf - 0.06; cinnamon - 0.06; cloves - 0.04.

Cooking recipe onion sauce (in kg per 100 kg of ready-made sauce): fresh onions - 61.9; tomato paste 30% - 27.0; vegetable oil (for frying onions) - 3.9; sugar - 4.7; fish broth or water - 49.7; acetic acid 80% - 1.44; ground bitter pepper - 0.026; coriander - 0.026; bay leaf - 0.07; cloves - 0.026; allspice (peas) - 0.026; salt - 0.52.

When preparing vegetable and onion sauces, the spices, salt, sugar provided for by the recipe are loaded into boiling fish broth or water and boiled for 15-20 minutes at a low boil, then the broth is cooled to a temperature not higher than 40 ° C and filtered. Sauteed vegetables and tomato paste are added to the finished broth, taken in accordance with the recipe, brought to a boil again and cooked for 5-10 minutes. Ready sauce cool. When making onion sauce, acetic acid is added to the chilled sauce.

1. Fish dishes

1.2 Features of cooking fish dishes

1.3 Technology of cooking fish dishes

1.4 Quality requirements and shelf life

2. Yeast sponge dough

2.1 Features of cooking yeast sponge dough

2.2 Technology of cooking products from yeast sponge dough

2.3 Quality requirements and shelf life

3. Sectional modulated electric stove PESM-4SHB

3.1 Design and purpose of PESM-4SHB

3.2 Technical characteristics of the PESM-4ShB plate

3.3 PESM-4ShB scheme

3.4 Operating instructions and safety precautions

4. Economic part Used literature

Introduction The art of cooking is called cooking. The word is Latin and means a cook, or kitchen, business. Cooking is the oldest branch of human activity. With the development of society, the methods of cooking have improved and changed. Over the centuries, mankind has accumulated vast experience in the field of processing food products and preparing food from them. However, until a certain historical time, there were no conditions for the wide development of the scientific foundations of cooking technology, or food technology. Cooking remained a cook's business, the art of only individual masters, the scientific foundations of technology were not developed, and there was no serious technical base. The organization of large mechanized public catering enterprises and the study of the physical and chemical processes occurring during the heat treatment of products led to the creation of a new technical discipline - food preparation technology. This discipline studies the rational preparation of tasty and healthy food... It is based on extensive experience in cooking and at home and the experience of professional chefs.

The need for the development of public catering, its organization is due to its social significance, tk. the introduction of industrial technologies for food production saves a significant amount of labor and time; well-organized mass meals are beneficial for the broad masses of students.

Currently, there is an increase in the number of public catering enterprises, which leads to increased competition in this industry. As a result, competing enterprises need to introduce new formulations, use a new, more efficient type of equipment, and create new technologies.

The most important condition for the creation new technology is to obtain products that are not inferior in quality to products obtained by traditional processing methods, and in some respects even surpassing them. All this confirms the need to study the properties of food products and changes at all stages. technological process production.

Fulfillment of the tasks set, as well as the introduction of advanced technologies will allow to increase not only the efficiency of the production of culinary products, but also to improve their quality, to use food resources more rationally and purposefully, to reduce the loss of raw materials at all stages of the technological cycle, up to the sale of finished food.

dish fish dough

1. Fish dishes

1.1 Features of cooking fish dishes The ancients liked the silent inhabitants of the deep sea on their table. Plutarch wrote that "sea water is unfit for drinking, and with it - all the creatures living in it." The Egyptians and Pythagoreans were convinced that those who ate fish were licentious gluttons.

Fortunately, we are not infected with these prejudices today. After all, sea fish is tasty, juicy and tender. And it is useful - it supplies an easily digestible complete protein, fat-soluble vitamins and minerals. Nourishes with phosphorus, iron, copper, iodine. It is digested twice as fast as meat. Fish dishes are prepared quickly, do not leave a feeling of heaviness in the stomach.

Yes, they do a lot with fish: boil it, let it cook, fry it in a pan or grill, stew, steam it, bake it (with or without vegetables, in foil, parchment, dough or salt). It can be salted, smoked and canned. Prepare soup, hodgepodge, aspic. Or you can eat it raw (sashimi) or slightly frozen (stroganina). But it is better for each fish to find its own recipe.

“Back in ancient times, Hellenic chefs came to the conclusion that each type of fish prefers its own culinary method. No wonder every Athenian chef specialized in a certain kind of fish. Nereus of Chios - on tuna, eels and carp fillets, Ariston - on sea urchins. Fried fish - Agis of Rhodes. "

Modern all-rounders cannot afford such a luxury. They cook different varieties and different ways, however, they delicately explain to the guests that such and such a variety should not be cooked like that, and remember the commandments of their predecessors. “Red mullet, sole or palamida are especially delicious fried or in breadcrumbs. Hamsa with lamprey will win if they are cooked using the “burgheto” method (simmered in olive oil with spices). And the zuban is the tastiest baked in the oven. In principle, any fish can be fried, baked on a wire rack or stewed with vegetables and spices. "

When preparing fish, it is necessary to follow the rules at the level of conditioned reflexes: Before cooking fish, it must be salt, pepper and acidified, in some cases it can be replaced soy sauce, it is possible to use ready-made spice mixtures for fish, in addition, the fish loves ground white pepper and dill, lemon juice.

To enhance the taste, you can use herbs - rosemary, thyme, dill. In general, there is minimal need for seasoning for fish.

“The cook should strive to ensure that as little juice as possible flows out of the fish. For this, breading, wheat flour or corn flour, batter is used. Bake fish in foil, parchment or banana leaf. And it is better to cook it in a small amount of water, by letting it go, or in a water bath. "

Fish is prepared - regardless of the variety and method of preparation - in a matter of minutes. Readiness can be determined, for example, by the appearance: the fish should become completely opaque. And on the inside: for this you need to make an incision between the ridge and the pulp.

As for the side dish, the best option is vegetables or rice, although the use of potatoes is typical for Russian cuisine.

Serve the sauce well with sea fish. It is often prepared in fish broth, vegetable or mushroom broth. The sauce can be hot or cold. The broth - the basis of the future sauce - is obtained from fish bones and heads, by removing the gills and eyes, putting onions, carrots and bay leaves. There are many options to continue, but as a rule, egg yolks, butter or olive oil, lemon juice, white wine, black pepper are added to the sauce.

Another option is fresh tomato sauce. It goes well with grilled fish, and it is made from two or three tomatoes: you need to remove the skin, take out the seeds, finely chop the pulp and drain the juice.

The fish dish is seasoned with sauce before serving, or it is served separately - for this, gravy boats were invented. Sometimes fish is baked in a sauce. How fresh fish, the more light and delicate in taste the sauce she needs. And if the fish was frozen, then it is better to make the sauce more concentrated, fatty. Just don't get carried away with sauces.

Boiled fish All kinds of fish are used for cooking: cod, flounder, catfish, perch, pike perch, catfish, pike, coal and ice fish, merow, notothenia, sturgeon fish, etc.

For cooking in portions, use fillets with skin and bones, fillets with skin without bones and round pieces. Prepared fish are placed in deep baking trays or fish pots in one row with the skin facing up and filled with hot water so that it is 2-3 cm above the level of the fish. For 1 kg of fish, take 2 liters of water. Add pieces of raw carrots, parsley and onions, salt, bay leaves and peppercorns, bring to a boil and cook the fish without boiling (temperature 85-90 ° C) for 5-10 minutes, remove the coagulated proteins from the surface of the fish. Readiness is determined by its appearance, by tasting the fish. If the fish has a pleasant smell, then it is boiled without adding bay leaves and peppers, as well as spicy roots. Cod, catfish, flounder and other sea fish with a pungent specific smell are boiled in a pre-cooked spicy broth. To do this, put roots, onions and spices in the water, boil for 5-7 minutes, and then boil the fish. You can also add cucumber pickle or pickle skins. Use 3 g of salt, 0.01 g of black pepper, 0.01 g of bay leaf per serving.

To preserve the shape, consistency and color of the fish during the cooking process, you can add vinegar (10 g per 1 liter of water). Boiled fish is stored in broth and used for 30-40 minutes.

Whole carcasses are cooked for pike perch, trout, salmon, white fish, pike, nelma, sterlet. The processed fish, tied with twine, is placed on the grill of the fish kettle, belly down. Pour cold water so that it is 3 cm above the level of the fish. Cold water is used so that the fish evenly warms up during the cooking process, and the outer and inner muscle layers come to readiness at the same time. Depending on the type of fish, add more or less roots and spices.

The fish is brought to a boil and boiled almost without boiling so that the movement of the water is barely noticeable. Foam is removed from the surface. Cooking time for large fish - 1-1.5 hours, small - 30-45 minutes.

The readiness of the fish is determined by piercing the thickest part with a cooking needle. A transparent coke should stand out at the puncture site, and if the juice is pink, then the fish should be boiled.

Boiled whole fish is cooled in broth, removed, washed off protein clots, placed on a dish, used for banquet and lunch dishes.

Sturgeon links (stellate sturgeon, sturgeon, and large pieces beluga - 2-3 kg) are placed on the grill of a fish kettle or a special device for cooking links. Putting them skin side down, pour cold water over them and boil them in the same way as whole fish. To preserve the taste and aroma of sturgeon fish, small amounts of spices and roots are added during cooking. The cooking time depends on the type of fish and the size of the links and ranges from 45 minutes to 1 hour or 1.5-2.5 hours. The readiness of the links is determined in the same way as for whole fish. Sturgeon boiling is 15%.

Boiled sturgeon fish is cooled in a decoction, protein clots are washed off with broth, cartilage is removed, and placed on trays. When stripping from cartilage, the waste is 3-10%. Chilled sturgeon fish links are cut into portions and used for cold dishes and snacks. For hot dishes, portions are heated in broth to 70 ° C. Broths obtained by cooking fish are filtered and used for making sauces and first courses.

Boiled fish. Prepared semi-finished fish is boiled until tender. Garnish in the form of boiled peeled potatoes, mashed potatoes or vegetable stew, green peas. A hot piece of boiled fish is placed next to it, skin side up. Garnish with melted butter, fish with broth, decorate with herbs. In a gravy boat they serve Polish sauce, main white tomato sauce, sour cream.

Steamed fish Steamed fish dishes used to be called steam, since the surface of the fish in the boiling process comes to readiness under the action of the steam generated by the boiling of the liquid. This method is used to prepare fish with high nutritional value, with delicate skin and flesh, since, in comparison with boiling, it makes it possible to preserve a large amount of valuable nutrients and its shape in the fish. The fish is poached whole, in links and in portions from fillets with skin and clean fillets.

Sterlet, pike perch, pike (including stuffed), sea bass, mullet, cod, eel, whitefish, flounder, halibut, burbot, notothenia, catfish are allowed.

The prepared fish is placed in a fish kettle equipped with a grate. Links and whole fish can be tied up and attached with twine to the wire rack. Moreover, the links are placed with the skin down, the whole fish - with the belly down, and portioned pieces - down with the skin or the part where the skin was. Thus, the thicker part of the piece will be submerged in the water. The fish is poured with water or fish broth so that the liquid covers it by 1/3 of its volume. For 1 kg of fish, take 300-500 g of liquid: for links and whole fish - cold, and for portioned pieces - hot. Add white roots, onions, spices, citric acid, mushroom broth, butter. The dishes with fish are tightly covered with a lid, heated to a boil and simmered at low heat for 10-20 minutes (portions) and 25-50 minutes (whole, stuffed fish and links). In the process of letting go, the inner layers of the fish must warm up to a temperature of at least 80 ° C. The stewed fish is removed from the broth, which is filtered and used to make the sauce.

The whole fish is placed on great dish, garnish and decorate, served at banquets. The sturgeon fish links are cooled, cut into portions, re-poured with broth and brought to a boil. Portions are released hot or stored on a bain-marie in broth, covering the dishes with a lid, no more than 25-30 minutes.

Steamed fish dishes differ from boiled ones in their best taste and great nutritional value. Most steamed fish dishes are named according to the sauce used. For example, dishes "steamed fish" (steamed fish, steamed sauce), "fish in tomato" (steamed fish, tomato sauce), "fish in brine" (steamed fish, brine sauce).

Fried fish All types of fish are used for frying, but this type of heat treatment gives special taste qualities to such fish as carp, bream, carp roach, herring, herring, navaga, smelt, mackerel, silver hake captain fish, zuban, grenadier, horse mackerel , ocean goby, etc. Many fried dishes are prepared from sturgeon, pike perch, catfish, perch, salmon.

Fried fish has a pronounced taste due to the crispy crust formed on the surface, contains a large amount of valuable nutrients, since they are almost not lost during frying. In the process of frying, the fish absorbs a certain amount of fat, which eats up its calorie content.

The methods of frying fish are basic with a small amount of fat and deep-fried. Fish is fried whole (small) and in portions. Sturgeon fish is fried in links or in portions.

For frying fish, vegetable oil is used, preferably sunflower or olive oil, as well as cooking oil, which, when heated to a high temperature, changes little and is not subject to smoke formation; moreover, it gives the fish best taste and beautiful appearance. The degree of change in fat depends on its purity and the intensity of heating. Refined oil changes less than unrefined oil. During frying, deep fat is periodically filtered and monitored so that it does not decrease by more than half its volume. For 1 kg of fish take 4 kg of fat. If the fish is intended for cold dishes, then it is fried only in vegetable oil.

Fish is fried on baking sheets, pans, deep saucepans, deep fryers. electric pans,

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

Garnish in the form of fried, boiled or mashed potatoes is placed on a heated plate or a portioned dish. Fried fish is placed next to it, poured with melted butter.

Separately, the fish is served with tomato, red basic or tomato sauces with vegetables. The dish is decorated with sprigs of parsley and sometimes lemon slices. Fried fish is garnished with stewed cabbage, buckwheat porridge, fried zucchini, eggplants, tomatoes, boiled vegetables with fat.

Baked fish For baking, use any river and sea fish, except for very large specimens. Baked dishes are cooked on baking sheets, portioned pans, dishes, in sinks, in which they are served.

Small fish are used for baking as a whole (crucian carp, bream, carp, ide, tench). Larger fish are cut into boneless portions. Fillets of industrial production are often used for this purpose. Semi-finished products for baking are used raw, stewed or fried.

For baking, side dishes are used in the form of boiled or fried potatoes, mashed potatoes, stewed cabbage, crumbly buckwheat porridge, boiled pasta and sauces - white, steam, milk, sour cream, tomato, etc.

Dishes are baked in an oven at a temperature of 250-280 ° C until a golden brown... Roasting time - 15 to 30 minutes. When baking, the loss is 10% of the mass of the dish.

Dishes from fish cutlet mass.

The cutlet mass is prepared from fleshy fish containing a small amount of small intermuscular bones - cod, catfish, pike, pike perch, burbot, sea bass, pollock, capelin, silver hake. Fish cutlet dishes are fried, stewed, baked.

1.2 Technology of cooking fish dishes Table 1 Boiled fish

Cooking technology: Cut fish fillets in portions, put in a saucepan, pour water 3-5 cm above the fillet surface, add onions, carrots, when the liquid boils, remove the foam and cook until tender. They are released with boiled butter or sour cream sauce. Side dishes - potatoes in milk, mashed potatoes, boiled vegetables, stewed cabbage. Quality requirements Appearance: fish fillet laid on a plate, garnish on the side Consistency: soft, slight flaking of fish pulp is allowed Color: fish in the cut - white or light gray Taste: fish in combination with sauce or oil, pleasant, moderately salty Smell: fish with sauce or oil flavor Table 2 Stuffed fish

Cooking technology Fillet is chopped together with bread soaked in water, eggs, vegetable oil are added, mixed and molded in the form of loaves, wrapped in cheesecloth, transferred to a kettle on a grid, greased with butter, steamed for 20-25 minutes. On leave, free from gauze and cut into portions. They are released with boiled butter or sour cream sauce. Side dishes - boiled potatoes in milk, mashed potatoes, boiled vegetables, stewed cabbage. Quality requirements Appearance: pieces of fish that have retained their shape, side garnish Consistency: soft, juicy Color: products included in the dish Taste: boiled fish, moderately salty Smell: products included in the dish Table 3 Fish zrazy with eggs

Table 4 Fried fish in Leningrad style

Table 6 Fish stewed in tomato sauce with vegetables

Cooking technology: Vegetables are washed, peeled, washed. Carrots, parsley, celery are chopped into strips or thin slices, onions - in half rings or rings. Portions of fish are cut from boneless skin fillets, placed in a bowl, then covered with vegetables and poured with broth or water. Vegetable oil, tomato puree, vinegar, salt, sugar are added. The dishes are covered with a lid and stewed until tender; 5-7 minutes before the end of stewing, add pepper and bay leaf. On vacation, the fish is poured with sauce with vegetables, in which it was stewed.

Table 7 Fish (fillet), poached

Cooking technology: prepared fish fillets without bones are washed on the skin, cut into portions, make several cuts on the skin and placed in trays or gastronorm containers with high sides in one row, skin up, add water (0.3 l of liquid per 1 kg of fish) like this so that the liquid covers the fish by ¼ of the volume, add salt, onions, parsley root, bay leaf and simmer the fish in a sealed container for 10-15 minutes.

Table 8 Fish cutlets

Table 9 Fish meatballs with sauce

Product name	gross, g
Cod fillet
Wheat bread

Onion
Wheat flour

Semi-finished product weight:
Butter
Ready-made meatballs weight:
Sour cream 15%
Drinking water
Butter
Wheat flour

Tomato paste
Sauce weight:

Cooking technology: prepared fish fillets without skin and bones are washed, cut into pieces, passed twice through a meat grinder together with peeled onions washed in running water for 5 minutes and wheat bread soaked in milk. Add salt to the resulting mass, mix well and form balls 1-2 pieces. per serving, breaded in wheat flour and baked on both sides in an oven until cooked at a temperature of 220-250 ° C for 5-8 minutes on each side. Then pour in sour cream sauce with tomato and bring to readiness in an oven.

On vacation, fish meatballs are poured over the sauce in which they were stewed.

Table 10 Zrazy Don

Product (semi-finished product)	Gross, g


or Sea Perch
or Cod
or Pacific hake
or ice fish
or Merlang
Onion
Margarine

Parsley (greens)
Wheat flour

Wheat bread
~ Weight of semi-finished product
Cooking oil
~ Mass of fried food
Loose porridge
or Mashed potatoes

Zrazy are released in 1-2 pieces. per serving with a side dish, sprinkle with fat. You can serve sauces with the dish - tomato or mayonnaise.

Side dishes - crumbly buckwheat porridge, mashed potatoes, fried potatoes, vegetables, stewed with fat.

Table 11 Pike perch or pike, stuffed (whole)

Product (semi-finished product)	Gross, g


Wheat bread


Onion
Margarine


Semi-finished product weight
Poached fish mass
Boiled potatoes
Tomato sauce

The fish is served whole or cut into portions. On vacation, the fish is garnished and poured with sauce.

Side dishes - boiled potatoes, mashed potatoes, boiled vegetables with fat, vegetables stewed with fat. Sauce - tomato, tomato with vegetables, sour cream.

1.3 Requirements for quality and shelf life The quality of finished fish dishes is assessed by the following indicators: compliance with the recipe; correct fish cutting, slicing and breading; compliance with the rules of heat treatment and bringing fish to readiness; the taste and smell of the prepared dish; appearance; the correspondence of the side dish and sauce to the given dish.

Boiled fish is served in one portion with bones, with skin without bones, and sturgeon - with skin without cartilage or without skin. The fish should be cooked through, but completely retain its shape. The color, taste and smell should correspond to the type of fish and the roots and spices used during cooking. Garnish - boiled potatoes, milled in the shape of barrels and selected with medium-sized whole tubers, laid next to the fish, watered with oil and sprinkled with herbs. The sauce is served separately in a gravy boat or poured over the fish.

The stewed fish is served in portions, boneless, with or without skin. Sturgeon fish - without cartilage and better without skin. Small fish - in general. The fish must be cooked through and completely retain its shape. On the surface of the stewed fish, clots of curdled protein are allowed, therefore, to improve the appearance of the dish, the fish is poured with sauce and decorated with lemon, mushrooms, crabs on top. The garnish, as for boiled fish, is laid side by side or served separately. The fish is heated in a sauce before serving.

Fried fish is served in one portion with skin and bones, with skin without bones, without skin and bones. Sturgeon - without cartilage, with or without skin. Small fish - as a whole, with a well-cleaned abdominal cavity. The fish must keep its shape. Its surface should be covered with an even crispy crust from golden to light brown color, while a slight lag in the breading of fried fish is allowed. Consistency - soft, juicy; the meat is easily separated with a fork, but not flabby. The taste of the fish is specific; without foreign taste. Smell - fish and fat. The products are not burnt, not salted. The taste and smell of deep-fried fat are unacceptable. The fish, fried with a whole link, is cut into portions at right angles. The pieces should retain their shape, and their surface should not be windy. The fish is placed on a plate next to the side dish, the sauce is served separately in a gravy boat or the fish is topped up with oil.

The fish in the dough is served in 6-8 pieces. The fish should be well done but juicy. The dough is porous and fluffy. The color is light golden. For deep-fried fish, the dark color of the fried fish is an unacceptable defect.

Baked fish dishes are prepared from fish cut into boneless, skinless and skinless portions. Whole fish is baked with bones - bream, tench, crucian carp. There should be a browned crust on the surface of the dish. The sauce should thicken but not dry out. The dish is juicy; fish and garnish - unburned and not dried to the dishes.

Dishes from fish cutlet mass should retain their shape, not have cracks, consist of a homogeneous, thoroughly chopped and mixed mass. The surface of the fried food is covered with a well-toasted crust. Sectional color - from white to gray; products are juicy, friable. Unacceptable defects are: irregular shape of the product, rolling of the breading inside the product, the presence of foreign odors, the taste of sour bread, burnt crusts, etc. pour on the side.

Boiled and stewed fish are stored on a bain-marie in broth at a temperature of 60-70 ° C for no more than 30 minutes until the release. Fried fish is stored on a stove or a warmer for no more than 2-3 hours, after which it is cooled to 6-8 ° C and stored at the same temperature for up to 12 hours. Before serving, the fish is heated in an oven at a temperature of up to 90 ° C or on the main stove way, after it is sold within 1 hour. Fried and baked fish dishes are prepared as required. Zrazy chopped from fish. Appearance: the surface is covered with a uniformly baked crust, without cracks, the shape is oval-flattened, on the side - a garnish Consistency: soft, juicy, crusty - crispy Color: surfaces - light brown, on the cut - gray Taste: typical for freshly prepared fish mass with a stewed taste and boiled egg Smell: characteristic of fried fish mass

2. Yeast sponge dough

2.1 Features of the preparation of yeast sponge dough In the confectionery shops of public catering establishments, sponge and bezoparny methods of dough preparation are used. The cooking method is selected depending on the amount of baking added. If the composition yeast dough a small amount of baking is included, then all the products are kneaded at the same time.

For the preparation of yeast dough, fine flour, premium or first grade, is used. The quality of the products depends on the quality of the flour.

In a rich thick dough, unfavorable conditions are created for fermentation, since a high concentration of sugar and oil inhibits the vital activity of yeast cells, fermentation is sluggish and gluten is formed of poor quality. In order to create conditions for the yeast for normal fermentation, the dough is first mixed with liquid and flour, water, yeast and a little sugar are added to its composition. This part of the dough is called dough, and the method of preparation is steamed. After the dough has fermented well, the baking and the rest of the flour are added to it. The method of preparing the dough when in, all the products are put into the dough at the same time, is called safety-free. The more muffins are added to the dough, the less water and more yeast are taken.

The preparation of yeast dough is based on the ability of yeast to ferment flour sugars into alcohol with the formation of carbon dioxide. The dough is not only loosened with carbon dioxide, but as a result of the vital activity of various microorganisms, it acquires new taste qualities. This type of dough is sometimes called sour. After kneading, during fermentation and baking, complex chemical changes take place in the dough, which change the taste of the dough and increase its volume.

Starch grains swell and, under the action of enzymes contained in flour, decompose into simpler substances - dextrins and sugar, i.e., starch is saccharified. Part of the starch, under the action of the enzymes of flour and yeast, breaks down to a simple sugar - glucose. Yeast ferments flour sugars for 1.5-2 hours. An enzyme converts the sugar in flour into glucose and fructose.

The yeast dough contains sugar (from 1 to 11% of the dough mass). Beet sugar, or sucrose, is also broken down by yeast into simpler sugars - glucose and fructose.

The fermented sugars are converted to alcohol and carbon dioxide. The release of carbon dioxide and alcohol occurs throughout the entire thickness of the dough. Gas bubbles gradually expanding, stretching the gluten, the dough becomes porous and greatly increases in volume. Fermentation works best at a temperature of 30 degrees.

During fermentation, the dough acquires a sour taste, since lactic acid bacteria develop in it together with the yeast, which are able to ferment sugars to form lactic acid.

The presence of lactic acid in the dough prevents the development of butyric acid and putrefactive bacteria, and also gives the products a pleasant taste. Lactic acid contributes to the swelling of proteins and to obtain products with a high rise.

Yeast fungi and lactic acid bacteria in the dough are almost immobile and, having used all the nutrients around them, gradually cease their vital activity. The carbon dioxide formed around them oppresses them, the fermentation process as a result of this slows down and may stop altogether. To restore the rate of fermentation, the dough is kneaded.

When kneading, excess carbon dioxide is removed, the dough is enriched with atmospheric oxygen, yeast moves throughout the entire volume of the dough. The kneading creates finer and more uniform porosity in the dough. The dough is kneaded two or three times. Yeast and lactic acid bacteria are evenly distributed in the dough and transferred to other more nutritious areas. After kneading, the speed of fermentation increases, and the dough increases in volume again. The number of strokes is determined by the quality of the gluten and the thickness of the dough. The thicker the dough and the stronger the gluten, the more kneading is done. Liquid dough and dough with low gluten are usually prepared without wrinkling. The dough prepared with wrinkles is usually of higher quality than dough prepared without wrinkles. But a large number of swings are harmful. When the number of strokes is overestimated, an excess of lactic acid accumulates in the dough, since it does not evaporate during strokes. An excess of lactic acid prevents the further development of yeast, and the dough after the next kneading will remain weakly loosened, this sharply worsens the taste of the products, makes them too sour.

By the end of fermentation, a sufficient amount of lactic acid is accumulated, which determines the taste of the dough, and carbon dioxide, which loosens it.

The sponge dough preparation method is used for products with a large amount of baking and consists of two stages of dough preparation and dough kneading after the end of dough fermentation. To prepare the dough, take 35-60% flour, 60-70% water and 100% yeast (according to the recipe). Requirements for the water temperature when making the dough using the dough method, as well as for the volume of the dishes or bowl, are the same as for the dough-free dough. The mixed dough should have a temperature of 27-29 * C.

Initially, heated water is poured into the bed and yeast is diluted in it, flour is added and everything is mixed. To activate the yeast, you can add up to 4% sugar to the dough in relation to the mass of flour. The dough should have the consistency of thick sour cream. The surface of the dough is sprinkled with a thin layer of flour, the bowl is closed with a lid or covered with a cloth and placed in a warm place for 2-3 hours. An intensive fermentation process begins after 30-40 minutes, when uniform cracks appear on the surface of the dough, the surface of the dough becomes convex, and it begins to move away from the walls of the dishes. After 2-3 hours, the dough increases in volume by 2-2.5 times and bursting bubbles appear on the entire surface. Dough readiness is determined by outward signs : fermentation begins to subside, there are less and less bubbles on the surface, the dough falls off a little. For dough with a lot of baking and when making it from flour with weak gluten, the dough is prepared thicker. In a thick dough, the fermentation process proceeds more slowly and more evenly, the dough turns out to be stronger. The remaining water with salt and sugar dissolved in it, eggs, fat and aromatic substances are added to the fermented dough. Mix everything well and add the remaining flour, after sifting it. Duration of kneading with flour 15 min. The temperature of the kneaded dough should be 29 32 * С. During normal fermentation, the dough rises evenly, without breaking, for 2-2.5 hours. It is elastic, does not stick to the hands. During this time, 1-2 strokes are performed. The acidity of the dough is up to 3 *. The dough preparation scheme is shown in Fig. 4. The dough with "otdoboka" is prepared in the case when it contains a lot of fat and sugar, which retard the development of yeast, or when it is necessary to prepare dough with different amounts of baking from one main dough. This method consists in the fact that the baking is introduced into the dough prepared by the sponge method, not immediately, but in two steps. The second portion of the muffin is called the “muffin”, and a little more flour is added to it. Dough and dough with dough are prepared as described above, but when kneading it, take into account that the more butter, sugar and eggs are in the dough, the more flour you need to leave for "otdobok". If the recipe relies on a lot of eggs, then partially they can be added to the dough and even to the dough. Approximately one hour after kneading the dough prepared without otdobok (when the dough doubles in volume), make the first kneading and add the remaining normal food, salt and sugar dissolved in water, softened butter. For products baked in molds, the dough is prepared more liquid than for products baked on sheets. Proms of dough with otdoboka lasts 4-5 minutes, while small islets of unmixed dough with butter remain, this allows for the normal development of yeast. After 30-40 minutes, a second kneading is done for 3-5 minutes and the products are formed. 0The dough with a slow fermentation process is prepared on a dough mixed with water or milk at a temperature of 10-15 "C. The dough mixed in the evening is placed in a room at a temperature of 18-20" C, and the remaining flour is placed in a warm place. In the morning, eggs and sugar are heated on a bain-marie to 40-60 * C and mixed with dough, and then with flour. At the end of the dough, heated fat is added. In an hour, this dough is ready for cutting. Dough with an accelerated fermentation process is prepared with an increased amount of yeast (2-3 times more than the norm) or by placing the dough in water at a temperature of 35 * C and making it more liquid than usual. The dough is kneaded more intensively and for a long time. Disadvantages of the dough caused by an incorrect fermentation process are described below.

Table 12

disadvantages

Causes of occurrence

How to fix it

The dough is not suitable or the fermentation process is not intensive enough

The dough is too sweet or salty

Sour dough

Reduced dough volume Dry layer formation

The dough has cooled below 10 "C. The dough is overheated and has a temperature above 55 * C. Poor quality yeast

Sugar or salt is overloaded, as a result of which yeast development is delayed

The dough is fermented

Insufficient wrinkle

The dough was fermented in a room with low relative humidity.

Heat the dough gradually to 30 * C. Cool the dough to ZO's and add fresh yeast. Add yeast to the dough good quality

Knead the dough without sugar or salt and combine with oversweetened or oversalted dough

Knead the yeast-free dough, using the acidified dough as a leaven

Knead the dough depending on the "strength" of the flour

Cover the dough with a lid or napkin during fermentation

Cutting and baking dough

The cutting of yeast dough consists of several operations: division, rolling, intermediate proofing, shaping and final proofing. During cutting, fermentation in the dough continues, therefore, in order to avoid spoilage, this process must be completed as soon as possible. There are several types of dough cutting and rolling machines. You can also cut the dough by hand on a table with a wooden lid. Ready dough after kneading, spread it on a table, sprinkled with flour, cut a long and even piece in thickness with a knife or scraper, which is rolled into a long rope.

Its thickness depends on the size of the finished product; the larger the product, the thicker the harness needs to be made. The tourniquet is taken in the left hand, and with the right hand, a portion of the dough is cut off with a knife, which is placed on the scales, while simultaneously dropping the previously laid piece of dough from them. The mass of the dough portions must be accurate; a slight deviation of up to +2.5 g is allowed. Portions of dough should weigh 12-15% more than finished products, since baking and cooling occur when the product is baked and shrinked. The weighed portions are lightly sprinkled with flour and placed on the table. Then they take two pieces of dough and roll them on the table with their palms in a circular motion.

When rolling, make sure that there is a little flour between the palms and the balls of dough, which prevents the dough from sticking to the hands. There should be no flour between the ball and the table, so that, when rolling, the sides of the ball stick a little to the table and the dough is pulled down from all sides, creating a so-called seam. The rolled balls are placed on a table, filed with flour, and after 5-6 minutes of intermediate proofing, different products or balls of dough are formed from them, placed seam down on a greased baking sheet, at such a distance from each other that during proofing and baking they increase in volume, did not connect and did not deform. It is best to place the balls in a checkerboard pattern on a baking sheet.

In this case, more products can be placed on the baking sheet and, moreover, they are baked evenly during baking. Proofing of molded products. In the process of cutting, carbon dioxide partially escapes from the dough and its volume decreases. In order for the dough to be enriched with carbon dioxide again and the volume of the molded products to increase, they are placed for proofing in a humid place with a temperature of 30 * C, covered with a napkin so that the products do not wind up.

The molded products are placed in a fermentation cabinet or chamber with a temperature of 35-40 * C and a relative humidity of 70-80%. Proofing lasts 25-40 minutes, depending on the activity of the yeast, air temperature and room humidity, size of products, dough recipes, flour “strength”. The higher the humidity in the proofing chamber, the less time it takes to lift the products. Small products during molding, they lose more carbon dioxide and cool down more, therefore, they require a longer proofing.

Products with a large amount of baking and with a weak yeast activity also require a longer proofing. The end of the proofing is determined by the increase in product volume. The products should be light and airy to the touch. With insufficient proofing, the products are small, poorly baked, the crust has tears. This is due to the fact that at the first moment of planting the products in the oven, the temperature rises and the fermentation process occurs more intensively.

The products begin to increase in volume, the crust formed on their surface cracks. If the products have exfoliated for too long, then they turn out to be flat, blurry, without gloss and patterns. The finished semi-finished dough in pieces weighing up to 10 kg is cooled in refrigerating chambers at a temperature of 4-8 * C. The surface of the dough is greased with fat, this prevents the formation of a crust. Packing, packaging, labeling and transportation, acceptance and research of semi-finished products are carried out in accordance with technical conditions and technological instructions MRTU 28 / 6-69. Yeast dough is packed in metal boxes greased with vegetable oil. The total shelf life should not exceed 12 hours at a temperature of 4-8 * C. In the manufacture of products from chilled yeast dough, it is cut into pieces of the required mass, defrosted and molded.

Products that are made in the workshop go to finishing and baking. Finishing molded products. To give baked products a beautiful appearance, they are lubricated with a soft hair brush. egg yolk or melange. The most beautiful gloss is obtained by smearing the products with egg yolk. In order for the egg mass to cover the product more evenly, it is slightly broken before use with a brush or a whisk (but not churned into foam); it is best to strain the grease through a sieve. The egg can be mixed with a little water, but in this case the gloss on the products turns out to be less beautiful.

The products are wound up 5-10 minutes before planting in the oven very carefully so as not to wrinkle them. During baking, a shiny crust forms on the products, which prevents gases from escaping from the dough and thereby increases the volume of the product. Immediately after greasing the products with an egg, they are sprinkled with chopped nuts, sugar, rusks or flour crumbs or a mixture of these products. Baking products. Pastries not oiled with eggs should be baked in ovens with humidifying devices. As a result of contact of the surface of products with moist air, starch on the surface is gelatinized, dextrins partially dissolve and liquid starch paste floods the surface of the product. After the condensation stops, the layer of liquid paste is quickly dehydrated, forming a film on the surface of the crust, which makes the products glossy.

Steam is generated in the baking chamber 5-6 minutes after placing the products in the oven. Baking products in a humidified chamber increases their yield and improves quality. For each type of dough, certain baking modes are established, and in order to obtain good quality products, they must be strictly observed. Therefore, pastry cabinets and ovens are supplied with a thermometer. It is very convenient to regulate the temperature in electric and gas-heated cabinets. It is important not only that they have a certain average temperature, but that it is evenly distributed, otherwise one part of the product will be ready and will begin to burn, while the other will be still damp. In addition, if the bottom or one of the walls of the oven is colder than the others, then the moisture of the product will move to its colder part and a "hardening", that is, an uncooked layer with high humidity, may form. Small yeast dough products are baked at a higher temperature (260-280 * C), as they quickly warm up and do not have time to rise until a crust forms.

At a high temperature, you should first bake products from "weak" flour, otherwise the dough has time to spread too much; these products are baked at a lower temperature. Over-standing products are also baked at high temperatures to maintain their shape. Such baked goods increase the productivity of workers and increase the throughput of the oven. Large products, rich and poorly loosened, are baked at a low temperature (200-220 C), since the slow heating of the products contributes to their uniform baking. The larger the products and the more sugar and other muffins are put in them, the lower the baking temperature should be, otherwise the crust will char and the inside of the product will be damp.

During baking, the outside “browns”, that is, a brown crust forms. Its color depends on the amount of sugar and amino acids in the dough. The sweet dough quickly turns into an intense brown color during baking. Due to the loss of moisture and a certain amount of nutrients, weight loss occurs confectionery when baking. Cooling of products and their finishing. After baking, the products begin to dry out due to the fact that moisture partially evaporates from them.

The crust of the finished products, taken out of the oven, is almost waterless, but it cools quickly, and moisture from the crumb, as a result of the difference in concentration and temperatures inside and outside the products, rushes to the crust. During cooling, the crust is moistened to about 12%. At this level, humidity remains stable as it cools further. Some products are sprinkled after baking icing sugar or a mixture of sugar and vanilla powder, using a sieve (mesh diameter 0.5 mm) or gauze. Other products are smeared with heated scented lipstick.

To obtain a good gloss, lipstick is applied to the products when they are not completely cool. Sprinkle the top with roasted chopped almonds or other nuts. Below are the disadvantages of finished yeast dough products and the reasons that caused them.

Table 13

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disadvantages

Causes of occurrence