Cooking technology fried fish under marinade. Quality requirements

Sturgeon and stellate sturgeon are cut into fillets without skin and cartilage and boiled. Ice fish is cut into skinless and boneless fillets and boiled. Boiled fish cut into thin slices, add chopped onions, green pea, season with mayonnaise or mayonnaise with sour cream, mix. On vacation, they decorate with vegetables and pickled fruits.

The vinaigrette can be cooked without tomatoes, thus increasing the setting of other vegetables.

Quality requirements: The vinaigrette is stacked with a slide. The vegetables are cut into slices. The vinaigrette is evenly mixed. The color of the beet is burgundy. Moderately salty taste. The consistency of vegetables is soft.

Product name	Gross for 200 gr.	Net for 200 gr.
or stellate sturgeon
or ice fish
Potato
Pickles
Fresh tomatoes
Canned green peas
Green onion
or onions
Cherry, pickled plum

Fried fish marinated No. 140

Process small fish and cut larger fish portions into pieces with skin without rib bones, sprinkle with salt, pepper, breaded in flour and fry in vegetable oil. Prepare a clear marinade. Carrots are cut into strips or scallops. Cut the onions into rings. Saute vegetables in vegetable oil, add tomato. Pour in the broth, put salt, pepper, bay leaf, cloves and boil for 5-7 minutes. Season the marinade with vinegar and sugar, add diluted potato starch and bring to a boil.

Put the cooled fish in a saucepan, pour hot marinade and soak in it for 1 hour. Place the fish on a snack plate and pour over the marinade.

Quality requirement.

The taste is spicy, typical of this type of fish, with a spice aroma. Fish and vegetables are soft and retain their shape. The cutting of vegetables is neat. Served cold.

Product name	Gross for 1 portion	Net for 1 serving	Gross for 2 portions	Net for 2 servings	Gross for 1 kg. marinade	Net for 1 kg. marinade	Gross for 150 gr. marinade	Net for 150 gr marinade:
Rust oil
Green onion
Marinade No. 892
Onion
Tomato puree
Fish broth

For 4 servings you will need:
500 grams of cod fillet (or any fish fillet of your choice)
2 onions
2 small carrots
3-4 cloves of garlic
1 large tomato
2 tablespoons tomato paste
5 tablespoons vegetable oil
2 tablespoons breading flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon apple cider vinegar or wine vinegar
a teaspoon of ground red pepper

The fish prepared in this way is used both as a hot main course and as a cold appetizer(after standing overnight in the refrigerator and being well saturated with marinade, it only wins in taste).
Cut the fish into 12 equal-sized pieces.




In a small bowl, combine flour, half teaspoon salt, and half teaspoon pepper.




Pour three tablespoons of vegetable oil into a skillet and place on the stove over medium heat.
Gently, one piece at a time, roll the fish on all sides in flour.




Place the fish in the skillet. Fry on both sides. Three minutes on each side.




Take out the finished fish with a slotted spoon and transfer to a deep bowl.


Cut the onion separately into half rings. Grate the carrots on a coarse grater. Cut the garlic into slices and the tomato into large cubes.


Transfer the vegetables to the pan you used to fry the fish. Add two more tablespoons of vegetable oil.


Simmer, stirring occasionally for another ten minutes. Then add half a teaspoon of salt, a tablespoon of sugar, pour in the vinegar.


Also add two tablespoons of tomato paste to the vegetables and stir well on the stove.




Pour in half a liter of water. Stir again and bring to a boil.


Let the marinade simmer for five minutes, then remove the pan from the stove and pour the contents over the fried fish pieces.

Give the hot marinade time to saturate the fish (10 minutes).


Then spoon the slices onto a plate, three fish slices per serving.
Put on top of the fish vegetable stew from the marinade.


Cold, soaked in marinade, the fish will be much tastier!

Many domestic fish processing enterprises have established cooking fried fish with various sauces, with side dishes, in marinades, in batter.

For cooking fried fish in a vegetable marinade use different kinds sea ​​and ocean fish. Vegetable marinade is prepared using auxiliary materials such as carrots, parsley or parsnips, onions, tomato paste, sugar, acetic acid, spices, etc.

Pretreatment of vegetables includes washing, cleaning from the remnants of tops, small roots, peels of carrots and parsley, which are then cut into cubes 0.3-0.5 cm thick. Peel the onion from integumentary leaves, remove the root lobe and the upper pointed part, washed and chopped. Chopped vegetables are fried in refined sunflower oil until cooked.

It is allowed to use dry vegetables and onions, which are pre-poured hot water in a ratio of 1: 8-10 and left for 40-50 minutes to swell. After swelling, they are placed on drainage nets and then fried.

Vegetable marinade recipe(in kg per 100 kg finished products or 60 kg of marinade): fried carrots - 7.3; fried parsley or parsnips - 1.0; fried onions - 4.2; tomato paste 30% - 11.4; water - 33.4; sugar - 2.2; table salt - 1.05; acetic acid 80% - 0.14; black pepper - 0.012; bay leaf - 0.012; cloves - 0.012.

When preparing a vegetable marinade, fried vegetables are placed in boiling water and brought to a boil, and then the remaining components taken according to the recipe (except for spices) are added. The mixture is brought to a boil again and cooked for 12-20 minutes. Ground spices are placed in the marinade 5 minutes before the end of cooking. The cooked marinade is poured into a tank (enameled or stainless steel) and added with stirring acetic acid.

Products are packed in glass jars or bags made of synthetic materials approved by the Ministry of Health for packaging food products, weighing no more than 0.5 kg.

Pieces of fried chilled fish are placed in jars or bags in one or two layers and poured with vegetable marinade in the ratio: fried fish - 40%, vegetable marinade - 60%.

The filled bags are hermetically sealed (welded), and glass jars are closed with lids made of synthetic materials.

In the production of fried fish in a conventional marinade (without adding vegetables), the preparation of fried fish semi-finished product is carried out as usual. Then the fried chilled fish is placed in glass jars or trays and poured with marinade.

Marinade recipe for pouring fried capelin includes components (in kg per 100 kg of finished product): sugar - 1.92; table salt - 0.4; acetic acid 80% - 1.0; water - 38.5 (taking into account 5% for evaporation); allspice - 0.076; bay leaf - 0.051; black pepper - 0.024; cloves - 0.038; cinnamon - 0.038.

Consumption of raw materials and auxiliary materials in the production of "Fried capelin in marinade" (in kg per 100 kg of finished products) is: fatty capelin frozen - 88.7; flour - 5.4; vegetable oil - 8.4; table salt - 6.4 (including fish salting - 6, marinade - 0.4; spice consumption - in accordance with the marinade recipe).

In the production of fish fried in sauces, the fried and chilled fish are placed in a container and poured with sauce in the amount of 30% of the mass of the finished product. Usually, tomato or white sauces are used to pour fried fish.

Recipe tomato sauce includes (in kg per 100 kg of finished products): wheat flour - 3.0; vegetable oil - 3.0; table salt - 0.5; tomato paste 30% - 5.0; peeled onions - 1.5; black pepper - 0.03; allspice - 0.02; bay leaf - 0.006; acetic acid 80% - 0.15; water or broth - 25.0.

The composition of the recipe white sauce used for pouring fried fish include (in kg per 100 kg of finished products): wheat flour - 4.0; vegetable oil - 3.0; table salt - 0.5; peeled onions - 1.5; broth or water - 25.0.

A type of fried fish products is fish cooked in batter or lezon (batter). Usually for the release of these products are used small species fish, as well as fish fillets, which are cut into pieces. In batter, gerbils, epigonous, capelin, squam and other fish are produced. Breading is carried out with batter and dough, followed by sprinkling with flour or bread mixture (crumb). With a large production output for this labor-consuming operation, a conveyor "Titan" breading machine is used.

Part batter for breading fish (lleison) the following components are included (in kg per 100 kg of finished product): wheat flour - 3.41; powdered milk - 1.36; egg powder - 0.68; baking soda - 0.09; granulated sugar - 0.41; table salt - 0.5; starch - 0.41; ammonium carbonate - 0.008; water - 10.5.

After frying the fish in the dough, the excess oil is allowed to drain, then it is cooled and processed in the usual way.

Fried fish in sauces and batter is a poorly stable product during storage. At a temperature of 0-45 ° C, these products are allowed to be stored until sale no more than 72 hours from the end of the technological process.

Marinated fish (No. 146)

Cut the fish into fillets with skin without rib bones, cut into portions at an angle of 30 °, salt, sprinkle with pepper, breaded in flour, fry in the main way and bring to readiness in an oven.

Prepare red marinade (vegetable marinade with tomato). Carrot, onion chop into strips, sauté in vegetable oil, add tomato puree and continue browning for another 7-10 minutes. Add fish broth, vinegar, allspice peas, bay leaves, cloves and continue cooking for 10-15 minutes. Season with salt and sugar. Pour hot fried fish over the hot marinade and keep in it until the fish and marinade are completely cooled. Place the marinated fish on a snack plate and sprinkle with green onions.

Fish (net weight) 89, wheat flour 5, vegetable oil 5. Sauce (No. 892): carrots 47/37, onions 18/15, tomato puree 15, vegetable oil 7.5, vinegar 3% 22.5 , granulated sugar 2.5, broth or water 7.5, green onions 13/17. Exit 75/75/10.

Quality requirements. The taste of the marinade is sweet and sour, spicy, with the aroma of vegetables, tomato and spices. The color is dark red. The fish is soft and juicy.

Jellied fish (No. 144)

Cut the fish into fillets with boneless skin, cut into portions, cut the skin into pieces to avoid deformation of the pieces during cooking. Prepare broth from fish waste, strain and boil fish in it. Remove the fish with a slotted spoon, cool, and strain the broth.

Prepare lanspig. Soak gelatin in cold water. Prepare an extract from egg whites, vinegar and onions. Introduce squeezed gelatin into the hot broth, dissolve. Cool the broth with gelatin, combine with a drawstring, bring to a boil and cook until the lanspig is completely lightened, let stand and strain through a dense cloth.

Pour chilled lanspig into the prepared form with a layer of 6-7 mm, put in the refrigerator or a tray with cold water. Prepare decorations from boiled carrots, herbs, lay them face down on the frozen lanspig and secure them with a lanspig.

Then put the pieces of fish skin side down in the molds and pour the remaining jelly, cool.

Prepare horseradish sauce. Soak horseradish root in cold water, peel, grate, scald with boiling water, cool in a bowl with a lid, season with salt, sugar and vinegar.

Put the fish out of the mold on a snack plate, garnish with herbs. Serve horseradish sauce in a gravy boat.

Fish (net weight) 96, lemon 5.5 / 5, parsley (greens) 2 / 1.5, carrots 6/5. Jelly (No. 897): broth 125, gelatin 5, carrots 3, onions 3, eggs 1/2 pcs. parsley 1.5, vinegar 2. Sauce (No. 891): horseradish 12, vinegar 6, salt 0.5, sugar 0.5, water 22.5. Exit 200/25.

Quality requirements. Taste and smell typical of fish, aroma of fish jelly and spices. The color of the jelly is light yellow, transparent. The fish is soft, the jelly is firm.

Fish with mayonnaise (No. 142).

Cut the fish into fillets with skin, without rib bones, boil, cool. Prepare a side dish. Cut boiled carrots and potatoes into small cubes, combine with green peas and diced pickles. Season one third of the side dish with some mayonnaise. Prepare salad dressing.

Put a side dish seasoned with mayonnaise on a snack plate, place fish on it, arrange the rest of the side dish nicely around. Pour the fish with mayonnaise, and garnish with dressing.

Sea perch 130/91, mayonnaise 35. Salad dressing 895): vegetable oil 5, vinegar 3% 10, sugar 0.6, salt 0.3, ground black pepper 0.02. Garnish (No. 810): carrots 19/15, pickled cucumbers 16.5 / 15, green peas 11.5 / 7.5, potatoes 31 / 22.5, mayonnaise 15. Yield 200.

Quality requirements.

The taste and smell of fish and mayonnaise. The fish is soft, the vegetable salad is juicy, moderately salty.

Sequence of operations.

Process fish; soak gelatin; process vegetables; cook fish broth from fish waste; cut portions of fish for cooking and frying; boil vegetables; boil fish; prepare the marinade; make jelly; fry the fish; cook fish aspic and marinade; prepare salads and sauces; prepare utensils for dispensing dishes.

Homework

1. Draw up technological maps for stuffed chicken liver pate, meatballs in tomato, jellied meat.

Self-test questions

1. Name the range of cold dishes and fish snacks.

2. What are the semi-finished products and methods of thermal culinary processing of fish for cooking: fish marinated; fish with mayonnaise, fish salad, jellied fish.

3. Tell us the rules for making jelly and mayonnaise with jelly; Explain the processes that take place during the clarification of the jelly.

4. What are the emulsifiers in the manufacture of mayonnaise sauce.

5. Tell us about the physical and chemical changes occurring in the manufacture of mayonnaise sauce. Explain the reasons for the stratification of the sauce and the measures to prevent stratification.

Lesson 16. Cooking banquet cold dishes and hot snacks

Prepare: galantine (stuffed chicken), pate, jellied meat and meatballs in tomato sauce.

Determine: the output of finished products.

Tools, inventory and dishes

Pots with a capacity of 1, 2 and 3 liters; frying pans; sieve; chef knives; skimmer; sewing needle with thread; cutting boards "OS", "MS", "OV" and "MB"; wooden and metal shovels; gauze; snack plates: multi-portion dishes, paper napkins.

Galantine (No. 163)

Process the chicken. Carefully remove the skin by incising it from the back or keel bone. Separate the fillet and pulp from the bones. Process the fillet and beat off slightly. Prepare a mass for stuffing poultry.

Pass the chicken pulp and lean pork pulp 2-3 times through a meat grinder, rub, add the raw egg whites and carefully beat the mass with a wooden spatula, gradually adding cold milk. In the process of whipping, the mass should increase in volume and turn white. Salt the mass, add pepper and nutmeg. Cut the bacon into cubes or cubes, scald the pistachios and peel them.

Place the beaten fillet and half of the minced meat on the prepared skin. Holes formed after the removal of bones from the extremities should be loosely filled with minced meat; put pistachios and bacon on a layer of mass in some pattern, and then - the remaining mass. Chicken fillet can be flaked with galantine in the same way as with bacon and pistachios. Raise the edges of the skin, join and sew. Wrap the products in a napkin or gauze loosely to keep the shape of the carcass and the pattern, tie the ends of the fabric. Pour the formed galantine with chilled broth, bring to a boil and cook without boiling for 1.5 hours. When the finished galantine is pierced, a clear juice should appear. Remove the gauze from the finished galantine, clean the surface from protein clots, wrap it up again and cool under a light press to give a better shape and compact the minced meat.

Cut galantine into portioned pieces so that a pattern is visible in each piece. Prepare vegetables for garnish.

Prepare the sauce mayonnaise with gherkins.

On an oval or round dish, place chopped galantine, beautifully chopped vegetables and green salad... Serve the sauce in a gravy boat.

Chicken 940, pork 270, pork fat 90, eggs 2 "/ 2 pcs., Pistachios 160 or green peas 120/80, milk 350, nutmeg 1, ground pepper 0.1. Garnish (No. 810): carrots 125/100 , pickled cucumbers 110/100, green peas 75/50, potatoes 205/150, mayonnaise 100. Sauce (No. 887): mayonnaise 183, pickled cucumbers 114/62, Southern sauce 10. Yield 1500 (1 portion 150 g).

Quality requirements. Boiled chicken taste and smell with nutmeg flavor. The color in the section is light gray with a pattern. The minced meat is loose, the skin is soft.

Liver pate (No. 165)

Put finely chopped bacon in a hot frying pan and, when the bacon is melted, add finely chopped carrots and onions; let it brown, put the chopped liver, sprinkled with salt and pepper, lightly fry, covering the pan with a lid to make the liver more tender.

Pass the cooled liver together with vegetables and bacon 2-3 times through a meat grinder and combine with softened butter. Season the finished pate to taste and place on a snack plate. Top with butter, boiled egg.

Beef liver 124/103, butter 8, bacon 10, onions 12/10, carrots 9/7, eggs 1/20 pcs .; milk or broth 5. Yield 100.

Quality requirements. The taste and smell of liver pate, the consistency is uniform, without lumps. The color of the pate on the cut is grayish-brown, on the surface there is a pattern of eggs, butter.

Jellied meat (No. 161)

Fry the beef and simmer with the addition of baked carrots, onions and parsley root.

Prepare dark jelly (andob) with beef stew broth. Soak gelatin in cold water to swell. Prepare an extract from egg whites and vinegar.

Add squeezed gelatin into the hot broth and dissolve. Cool the broth with gelatin, combine with a draft, bring to a boil and cook until the jelly is completely clarified; let stand and strain through a dense cloth.

Pour chilled jelly into the prepared mold with a layer of 6-7 mm, allow to harden. Prepare decorations from boiled carrots and herbs, cut the meat into 1-2 pieces per serving.

Lay the decorations on the frozen jelly, fix them with half-frozen jelly. Then put the prepared meat in the mold and pour over the remaining jelly, cool. Prepare horseradish sauce.

Put the meat on a snack plate, garnish with herbs, pickled cucumber... Serve horseradish sauce in a gravy boat.

Beef 164/121, fat 3, carrots 4/3, parsley (greens) 4/3. Jelly (No. 897): broth 125, gelatin 5, carrots 3/2, onions 3/2, parsley (root) 2, vinegar 2, eggs 1/5 pcs. Sauce (No. 891): horseradish 12, vinegar 6, water 23, salt 0.5, sugar 0.5. Garnish (No. 816): pickled cucumbers (unpeeled) 56/50. Exit 270.

Quality requirements. The taste and smell of stew and jelly. Jelly transparent, dark golden. Uncooked vegetables and meat. Horseradish finely grated, without noticeable fibers, well-seasoned, liquid.

Meatballs (No. 668)

Add well-chopped sautéed onions to the cutlet mass, mix and shape the meatballs into balls of 8-10 pcs. per serving, breaded in flour, fry.

Prepare tomato sauce.

Transfer the fried meatballs to a portioned pan, pour over the sauce and simmer for 8-10 minutes.

When leaving, put the portioned pan on a shallow plate, sprinkle the dish with herbs.

3rd grade beef 103/76, wheat bread 16, milk 24, onions 29/24, fat 4, wheat flour 8, fat 7. Sauce (No. 848): broth 53, margarine 3, flour 3, carrots 5 / 4, onion 3/2, parsley (root) 2, tomato puree 26, margarine 1, sugar 0.1. Exit 190.

Quality requirements. The shape of the meatballs is round, the surface is even, without cracks, crispy. The taste and smell is pungent with the aroma of onions, meat, sauce, without the taste of bread. The color is dark brown, the consistency is dense, juicy.

Sequence of operations. Process the chicken, remove the skin, prepare the dumplings, put the broth to boil; process the meat, put it to stew; soak gelatin; process vegetables and liver; fry the liver, cool; prepare cutlet mass for meatballs; boil vegetables for side dishes; make tomato sauce; mold galantine, put to cook; make andob jelly; pour the meat, cool; prepare a pate; take out galantine, put under the press; cook meatballs; prepare mayonnaise sauce with gherkins; prepare dishes for the holiday.

Homework

1. Draw up technological maps for chopped herring, stuffed eggs, snack sandwiches, fish baked with milk sauce (chill mold).

2. Write out the invoice claim.

3. Answer self-test questions.

Self-test questions

1. Tell us about the rules for making light and dark jelly. Explain the processes involved in lightening jelly.

2. Tell us about the features of the primary processing of poultry for the dish "poultry galantine".

3. Tell us how to prepare a mass for stuffing poultry. What is the purpose of egg and milk proteins added to the mass?

4. Tell us about the rules for cooking cutlet mass. The purpose of mincing meat.

5. What are the sanitary and hygienic requirements for the manufacture of pates and their implementation.

6. Tell us about the peculiarities of preparing and serving hot snacks.

7. What are the most common sauces for making hot snacks?

FISH UNDER THE MARINAD

Fried fish marinated Gross Net

fried perch 127 89

or Luxun 165 89

or navaga 148 90

wheat flour 5 5

vegetable oil 5 5

mass of fried fish - 75

marinade No. 1070 - 75

green onions 13 10

carrots 438 350

onion 298 250

or leek 329 250

parsley (root) 67 50

or celery (root) 74 50

tomato puree 300 300

vegetable oil 100 100

vinegar 3% 300 300

sugar 35 35

fish broth or water 100 100

Output - 1000

1. Process the fish. Cut fish thawed in water into fillets with boneless skin, cut into portions. Process the waste and boil the broth.

2. Peel and chop vegetables. For the marinade, cut the onion, carrot, parsley into strips.

3. Prepare the marinade. Saute the vegetables, then add the tomato puree and saute for another 7-10 minutes. Then add fish broth or water, vinegar, allspice, cloves, cinnamon and boil for 15–20 minutes. At the end of cooking, add bay leaves, salt and sugar.

4. Fry the fish. Roll the prepared pieces in flour and fry.

5. Arrange the fried fish. Fried fish put in a salad bowl or on a snack plate, pour hot marinade, refrigerate. Sprinkle with chopped green onions before serving.

Technology system production of the dish "Fried fish under marinade"

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