Salads.

Primary meat processing: sequence, technology. Semi-finished products from the back leg

30.06.2020

Ministry of Agriculture R. F.

FGOU VPO Ural State Agricultural Academy.

Department of livestock production technology

Course work

Refrigerating processing of meat and meat products

Artist: 5kurs student

correspondence F. T. J. SIFR 03-24Z

Leader: Luneva R.A.

Ekaterinburg 2008

Introduction

Cooling Meat and Meat Products

Sillaring meat

Freezing meat

List of used literature

Introduction

Cold processing, storage of meat and meat products at low temperatures is one of the most common canning methods. It contributes to the preservation of the product quality for a long time, allows you to transport it from the place of production in the consumption location. When the temperature decreases in meat, the speed of physicochemical and biochemical processes slows down, the metabolism metabolism is disturbed. As a result, the microflora part perishes, and the part, being in an anabiosis, temporarily loses the ability to harm. When freezing, the water contained in meat moves from a liquid state into solid, so it cannot be used by microorganisms for life. However, the use of cold even for a long time does not cause the death of the entire microflora, especially sporing-forming, and toxins produced by bacteria are not destroyed even with multiple freezing and defrosting meat. Moreover, some bacteria are able to develop at low temperatures. Therefore, cooling only slows down the damage of meat, therefore, low temperatures cannot neutralize meat, obtained from patients with animals, since the pathogenic microflora during freezing remains viable.

In the enterprises of the meat and poultry processing industry, absorption and compressor refrigeration units are used.

Cooling Meat and Meat Products

Meat and meat products are directed to cooling, as a rule, in a paired state (30-37 ° C), less often - in the cooled (no higher than 12 ° C). With slow cooling, the meat of all species is cooled at 2 ° C for 26-28 hours and a cooling air rate of 0.16-0.2 m / s.

In addition to slow cooling, intensive (accelerated and fast) cooling of meat is used. Fast method Meat cooling has a number of fundamental advantages: Provides good marketable condition (In particular, color), getting a peeling crust, a sharp decrease in the loss of meat mass and sufficiently high storage resistance. With it, on the surface of the carcass, the crust is small, permeable and transparent, ensures the absorption of oxygen, which contributes to the stabilization of the red meat for a long time. With an accelerated cooling, the temperature in the chambers are reduced to 0 ° C, the cooling duration is up to 20-24 hours, with fast - to -3 ...- 5 ° C, the cooling duration of 12-16 h (for beef), 10-13 hours ( For pork), 6-7 h (for lamb and groove).

The cooled meat temperature at a depth 6cm should be 0-4 ° C. The mass of chilled meat is less than the pair, as a result of evaporation of moisture from its surface. The degree of degree of meat depends on the species, category of fatness of animals and the method of processing meat. The bigger the carcass, the smaller the loss, the higher the temperature and below the relative humidity of the air, the greater the drying. For beef and lamb, the drier is 0.82-2.28%, for pork - slightly less, for off-products of all kinds - 1.63, carcasses of chickens - 0.5, chickens, ducks - 0.6, indeek - 0.3 %. Store cooled meat with relative air humidity 85-90%, air movement speed 0.2-0.3 m / s and temperature -1.5 ° C (for beef), -2-0 ° C (for pork), - 1-0 ° C (for lamb). Beef keep 10 days, pork and lamb -7 suite. Poultry meat is stored no more than 5 days at a temperature of 0-2 ° C and relative air humidity 80-85%, offal - no more than 3 days.

Sillaring meat

Increasing meat storage time can be achieved with a decrease in temperature. Under the reproduction, there is a decrease in temperature by 1-2 ° below the cryoscopic (minus 2-3 ° C). It is frozen meat in the chamber at a temperature of -25 °, beef for 6-10 h, pork - 4-8h, lamb -2-3 h. At -18 ° process duration increases 1.5-2 times. After filling, the meat is withstanding the day at -2 ° C. The duration of storing frostable meat is 2-3 times more cooled. Store the frozen meat at temperatures -2 .. -3 ° C, beef - up to 20-30 days, bird carcasses - up to 40 days. To increase the timing of chilled meat, it is treated with carbon dioxide, ozone, ultraviolet rays, irradiation, which cause death or slow down the development of microflora.

Freezing meat

Frozen meat in the thicker should have a temperature of -8 ° C and below. There are single and two-phase meat freezing methods (Table 1).

A single-phase method provides for the freezing of pair meat, and two-phase - pre-cooled. Two-phase freezing is largely inferior to one-phase, since the method is reduced by commodity and food qualities meat. It is preferable to single-phase freezing, since it does not cause such changes in tissues as a two-phase.

In meat, frozen in paranal state, enzymatic, hydrolytic and oxidative reactions are dramatically braked, the ripening process lasts 3-4 months. Therefore, the meat is combined with a single-phase method, which suggests not less than 6 months.

Table 1.

Methods freezing meat shops of slaughter animals

Method of freezing	Air temperature, refrigerant, ºС	Duration of freezing meat, h
		beef in semi-dryers when circulating air		residential
		natural	forced at least 0.8m / s	residential
Single-phase (pair meat)	-23	-	35	-
	-30	32	27	-
	-35	-	23	-
Two-phase (chilled meat)	-23	35	28	-
	-30	26	22	-
	-35	-	23	-
Freeze blocks: in rotary tile devices
tunnels	-30	-	-	8-10
cameras	-23…-30	-	-	21-36

Freeze meat in special freezer chambers At temperatures from -23 to -35 ° C, depending on the type of meat, the relative humidity of 90-92% and the air circulation rate 2-5m / s, the duration of freezing with a single-phase method depends on temperature and circulation of air in the chamber. Thus, at a temperature of -23 ° C and the natural circulation of air, the duration of freezing will be 36-44 hours, and with forced -29-35 h; At temperatures -35 ° C, the freeze duration will be 22-27 and 19-23h, respectively. The temperature of the frozen meat is determined at a depth of 7-10 cm (the thermometer in the metal frame is introduced to freezing). Losses of the mass of meat with single-phase freezing make up 1.48-2.48%.

Store meat in special chambers. In accordance with the view and category of fatness, the meat is placed on racks. Meat storage periods are presented in Table. 2.

The optimal storage temperature of -18 ° C (at the same time eliminates the development of mold). When packing frozen meat into polymer materials, the duration of storage increases.

Table 2.

Terms of storage of products

Product View and Category	Shelf life (month) at temperatures, ºС
Product View and Category	-12	-15	-18	-21	-25 and below
Beef and lamb i category
Beef and lamb Category II
Pork in Schucket	5	7	10	15	-
Pork without skins	4	6	8	12	-
Chickens, Turkey	5	7	10	-	12
Chickens (Broilers)	4	6	8	-	11
Geese, duck	4	5	7	-	11
Gosyat, ducklings	3	4	6	-	10
Sub-products	not more than 4-6 months

Meat and sub-products can be frozen in blocks, which is more rational compared to freezing in carcasses, semi-carcins and quarters. Matches are disengaged on cuts and firmly stacked aluminum forms.

The meat, intended for the production of sausages, is separated from the bones and in blocks of 20-30 kg are frozen in freezers at -23 ...- 27 ° C for 12-24 hours, laying stacks in a checker order.

Stored tightly laid blocks at a temperature in chamber -18 ° C and relative air humidity 90-98% for 12 months.

In addition to the traditional methods of processing meat and meat products, cold importance and other institutions have been developed and recommended to introduce new technologies to increase the efficiency of refrigerators and reduce meat drying.

These include:

1) Cooling meat with precipitation of dispersed water on its surface. To do this, use cameras with air coolers, cyclic feed systems, collecting and removing water, with nozzles for spraying it. This method allows to reduce meat drying when cooling from 1.5-1.6 to 0.2-0.3% relative to the mass of paired meat;

2) applying a food film in the form of a thin layer of monoglycerides on carcasses and half-carcasses to refrigeration. The deck of meat is reduced by 30-40%. This method is simple and does not require complex equipment;

3) freezing of meat in a system with two-circuit air circulation. This technology is particularly effective with a single-phase freezing method. Its application reduces not only the regulatory period of meat by about 30%, but also the duration of freezing to 24 hours;

4) Ultra-fast cooling or rapid freezing of meat in the refrigeration chambers of the tunnel type. This method reduces drying losses as a result of stabilizing the temperature-humid characteristics of the cooling chamber;

5) Shielding of storage chambers and shelter of frozen meat fabric. The use of ice screens, the shelter of meat with fabrics with a layer of ice glaze applied to them, the use of pure snow or crushed ice (under the stacks) reduce the dermole and retain the initial qualities of frozen meat.

List of used literature

1. Bredikhin S.A., Kosmodemyansky Yu.V., Yurin V.N. Technology and technology of milk processing. - M.: Kolossa, 2003.

2. Breaksa A.G., Zipidskaya I.A., M. M. Milochers Handbook on the cutting of meat. - M.: Franther LLC, 2002.

3. Lisenkov A.A. Development technology of slaughter products. - M.: MSC Publisher, 2002.

4. Poznyakovsky V.M. Examination of meat and meat products. - Novosibirsk: Novosibirsk University Publishing House, 2001.

5. Rogov I.A., Zakshova A.G., Kazyulin G.P. General technology of meat and meat products. - M.: "Kolos", 2000.

Meat contains many full proteins - 14.5 - 23%, fat - from 2 to 37, mineral substances - 0.5 - 1.3% (of which the most valuable salts of phosphorus, calcium, sodium, magnesium and iron). Meat there are vitamins A, D, RR and group V.

The main tissues of meat are: muscle, coupling, well and bone.

Muscular (muscular) The fabric consists of separate fibers covered with a translucent shell (sarclamma). The main protein of muscular fabric is myosin. Animal muscle tissue proteins are full - they contain amino acids, close in composition to human muscle proteins, so it is easily absorbed by the body. The inner muscles in the bones, muscle tissues located along the spine, the most valuable, as they have a gentle fine fiber meat. The muscles in the neck, abdomen are made of dense fibers, so they have a rough consistency.

Connective tissue It consists of defective proteins - collagen and elastin. The more collagen and elastin is contained in meat, the more tough it is. This is an indicator of meat quality.

Fat fabric Meat is the cells filled with fat droplets and connective tissue covered. Fat improves the taste of meat and increases its nutritional value.

Bone It consists of special cells, the basis of which is Ossein - a substance close in its composition to collagen. Bones pelvis and ending tubular bones porous, they are called sugar. Their consists of substances that, moving to the broth, give it a fortress and aroma.

On public catering enterprises, meat enters chilled and frozen form. Beef - half stuffs and quarters; lamb, kozdyatnaya and veal - carcass; Pork - Tsushy and Almights. Many catering enterprises receive meat semi-finished products: large-scale, portion, small and chopped.

In case of accepting meat, first of all check the presence of stamping and veterinary and sanitary control, determine the organolepticity of the benignness of meat. According to the fatness of beef, lamb, Kozdyatina happens I and II categories, veal - I category, pork - meat, edged, oily.

A benign cooled meat has a dry crust on the surface of the carcass, the color from the pale pink to red, the consistency is dense, elastic, when pressed, the smell is quickly leveled. Ice cream meat on the surface and cut has pink-red color with a gray tinge at the expense of ice crystals, the consistency is solid, when tapping the sound. Ice cream smell meat does not have, but when thawing, the smell of meat and dampness appears. You can check the benignness of ice cream meat with a blade of a preheated knife or test cooking. Meat, entered by enterprises, are subjected to mechanical culinary processing.

The meat contains many full proteins - 14.5-23%, fat - from 2 to 37, mineral substances - 0.5-1.3% (of which the most valuable salts of phosphorus, calcium, sodium, magnesium and iron). Meat there are vitamins A, D, RR and groups. The main meat tissues are: muscle, connecting, well and bone.

Muscular (muscular) fabricit consists of separate fibers covered with a translucent shell (sarclamma). The main protein of muscular fabric is myosin. Animal muscle tissue proteins are full - they contain amino acids, close in composition to human muscle proteins, so it is easily absorbed by the body. The inner muscles in the bones, muscle tissues located along the spine, the most valuable, as they have a gentle fine fiber meat. The muscles in the neck, abdomen are made of dense fibers, so they have a rough consistency.

Connective tissueit consists of defective proteins - Kollage-JRA and Elastin. The more collagen and elastin is contained in meat, the more tough it is. This is an indicator of meat quality.

Fat fabricmeat is the cells filled with fat droplets and connective tissue covered. Fat improves the taste of meat and increases its nutritional value.

Boneit consists of special cells, the basis of which is Ossein - a substance close in its composition to collagen. Bones pelvis and ending tubular bones porous, they are called sugar. Their consists of substances that, moving to the broth, give it a fortress and aroma.

On public catering enterprises, meat enters chilled and frozen form. Beef-custal and quarters; lamb, kozdyatnaya and veal - carcass; Pork - Tsushy and Almights. Many catering enterprises receive meat semi-finished products: large-scale, portion, small and chopped. In case of accepting meat, first of all check the presence of definition and veterinary and sanitary control, determine the organolepticity of the benignness of meat. According to the fatness of beef, lamb, Kozdyatina is I and II categories, veal -i category, pork - meat, edged, oily.

A benign chilled meat has a dry crust on the surface of the carcaste, the color - from pale pink to red, the consistency is dense, elastic (when pressed with a finger, the smell is quickly aligned). Ice cream meat on the surface and cut has rosa -0 _ color with a grayish tinge at the expense of ice crystals, the consistency is solid (when tapping there is sound); The smell does not have, but when thawing, the smell of meat and dampness appears. You can check the beardedness of ice cream meat using the blade of a preheated knife or by testing cooking. Meat, entered by enterprises, are subjected to mechanical culinary processing.

§ 1. Mechanical culinary processing of meat

The meat is treated in meat (harpping) workshop, which should be located next to meat storage cameras. The workshop is equipped with suspended paths, mostery, meat grinders, stuffling, machines for cutting and breaking meat, cutlet and dumplings, refrigerated cabinets. From non-mechanical equipment install work desks, baths, racks, etc. Equipment is placed in accordance with the technological process of meat processing and compliance with safe working conditions.

General safety requirements when working in meat and fish shop are the same as when working in vegetable. It is forbidden to work on a meat grinder that does not have a safety ring. Meat must push into a meat grinder with a pestle. It is impossible to work on the cutter without the device that turns it off when lifting the cover. All knives and musati must have firmly attached handles, and Musaty on the handles - mustache.

Knives and Musaty are placed in special sheath. Decks for the destruction of meat and bones should have a smooth working surface.

Ice cream meat is separated only after defrosting. It is forbidden to ferment meat without a safety bib and gloves.

The processing of ice cream meat consists of the following stages: defrosting, kneading, drying, culinary cutting and rollers, a performer and sorting meat, preparation of semi-finished products. The defrosting of meat is produced in order to be easier and more convenient to carry out further processing. In ice cream meat

juice is between the fibers in the form of ice crystals. When defrosting the juice is again absorbed by the fibers, and its losses are largely dependent on the method of defrosting. Meat is defrosting in special cameras slow or fast way.

With slow defrostthe chamber maintains a temperature of 0 to 6-8 ° C, air humidity - 90-95%. The meat is deflated by large parts (carcass, half-carcasses, quarters), they are suspended on the hooks so that they do not come into contact between themselves and they do not touch the floor and walls. In such conditions, muscle fibers almost completely absorb juice formed when defrosting, and their initial state is restored. The duration of defrosting depends on the type of meat, the magnitude of pieces and is 1-3 days. The defrost is stopped if the temperature in the thickness of the muscles reaches 0-1 ° C. Rightly frosthed meat is not different from chilled. The loss of meat juice with slow defrost is 0.5% of the mass of meat.

With quick defrostthe chamber maintains a temperature of 20-25 ° C, air humidity - 85-95%, for which heated moistened air is supplied. Under such conditions, the meat is defrosting for 12-24 hours, the temperature in the thickness of the muscles should be 0.5. ..1.5 ° C. After that, the meat of the day is kept at a temperature of 0-2 ° C and air humidity 80-85% to reduce the loss of meat juice when cutting.

In enterprises that do not have premises for defrosting meat, this process is carried out in the harvesting workshop. In this case, the meat is placed on wooden lattices or tables. It is impossible to break the meat into pieces before defrosting, since the losses of the meat juice increase to 10%, and the meat becomes hard and tasteless. Dispose of meat in water is not allowed, as soluble foods will be passed into water. After defrosting, stamps are cut, severely contaminated places, blood clots.

When washingfrom the surface of meat, pollution, microorganisms and their disputes are washed. At large catering enterprises, the meat is washed in washers. It is suspended on hooked and wash with special brushes (brush-shower), a jet of water from a brand or hose. In small enterprises, meat wash in baths. To do this, it is placed on the lattice and wash in running water herbal or byproke brushes. The water temperature should be from 20 to 30 ° C. Washed carcasses before drying are washed cold water With a temperature of 12-15 ° C for cooling. This delays the development of microorganisms on the surface of the meat with further processing.

The drying prevents the reproduction of microbes, in addition, when the meat cuts, it does not slip in the hands.

The meat is suspended on hooks or "lattice on the lattices located above the washing baths, and row on air or cotton fabric napkins. At large enterprises, the outer air for drying is injected with special pipelines and passed through the filters. Air temperature 1-6 ° C. In small enterprises use a natural drying.

§ 2. Culinary cutting and boding of beef pullushi

The cutting of the semi-sufficient meat consists of consecutive operations: dividing to cut, cutting bonds, housing and stripping. The main purpose of the cutting and the roller is to obtain parts of meat, different in its culinary purpose.

The roller is a bone pulp separation. This operation is carried out very carefully so that meat does not remain on the bones, and the pieces obtained did not have deep suns (no more than 10 mm). Silovka and stripping is the removal of tendons, films, cartilage. When scrolling the meat parts, coarse surface films, tendons, cartilage and excess fat are removed from the edges. Intermuscular connecting tissues and thin surface films leave. Clean the meat so that it is not deformed during thermal processing. From the stripped meat, it is more convenient to cut portion semi-finished products.

The cutting of meat is carried out indoors with an air temperature not higher than 10 ° C so that the meat is not heated. Half carut of beef divide on the front and rear quarters. The division line passes through the last edge and between the 13th and 14th vertebrae, while the edges in the front part (Fig. 6).

Cutting front quarters. During the cutting of anterior quarter, a cut is obtained: the blade portion, the cervical, sneaker and the spinal rib.

For the separation of the conversion part, the quarter is put on the table inner side, the left hand is lifted by the blade, the muscles connecting it with the thoracic part are cut down, and cut off. After that, they separate the cervical part according to the last cervical vertebra. Then sliced \u200b\u200bin the line along the line coming from the end of the first edge by the end of the latter (in the place of the junction of cartilage with edges). The ribbed part remains, consisting of a thick edge, the sublock part and the crude. Then they produce a lump.

Fig. 6. Cutting scheme beef carcass

a) the name of the bones; one-shovel; 2 - shoulder bone; 3 - elbow bone; 4- Ramary
bone; 5 - breast bone; 6 - iliac bone; 7 - bulk bone (poppy
varnish); 8 - femur; 9 - knee cup; 10 - large ber bone; 11 ~ seven
cervical vertebrae; 12 - thirteen spinal vertebrae; 13 - ribs; 14 - six belt
no vertebrae; 15 - sacral vertebra

b) the name of the parts; I.- the bladder part a) shoulder part, b) the blurred part;
II - cervical; III- the spinal part (thick edge); IV - Pokrom; V - Gr.
Dink; Vi - the subclosure part; VII- Cut; VIII - lumbar part (tone
cue edge); IX - Pashin; X - hip part: in - inner piece, g -
Upper piece, d - side slice, e is an outdoor piece.

For the roller, the bladder part is put on the table with the outside side down, meat and tendons with radius and elbow bones are cut. Surveys the articulation of these bones with the shoulder bone and separate the radiation and elbow bones. Cut the meat from the shoulder bone, the tendons connect, connecting the shoulder bone with the blade, and separate the bladder bone. After that, the shoulder bone is cut. The resulting pulp is cut off the fatty part (naked), removed from the radius and elbow bones, and the rest of the meat is cut into two pieces: the shoulder part separated from the shoulder bone and the edges of the bladed bone, and the blurred part removed from the blades.

The neck is cut into the flesh with a whole layer, trying to completely separate it from the vertebrae. The chest is cut off the pulp from the pile of nice and the rib cartilage. The ribbed rib is cut off, cutting

the pulp along the spoken spinal processes to the base of the ribs.

Then cut the pulp with the edges with a whole layer. The resulting flesh is divided into the sublock part, the thick edge and the crude. After that, the meat is housing and cleaned.

As a result of the culinary cutting of the anterior quarter, it is obtained: the blade portion (shoulder and blurred), the cervical part, the thick edge, the sublock part, the crockery, the sneaker, and the bones: cervical, vertebral, rib, shovel, shoulder, elbow and radiation.

Cutting the back of quarters.If the beef entered the cannut, then first of all separated the cutting, so as not to cut it with further processing. After that, a quarter is divided into lumbar part and a hip. The firmly cut the pulp along the spinal vertebrae and cut it off. The resulting pulp is divided into a thin edge and pasta. In the lumber of the hip part, the ileum (pelvic) is cut (pelvic), the meat is cut along the femoral bone and cut the inner piece along the separating layer. After that, the femoral and beam bones are cut. The resulting pulp is cut off the fatty pulp and tendons, and the remaining flesh is cut on films into pieces: the top, side and outdoor. As a result of the culinary cutting and rollers of the back Quaternity, it is obtained: cutting, thin edge, pairship, internal, upper, side and outer pieces of hip parts, as well as bones: lumbar and sacred vertebra, pelvic, femoral and beam bones. Losses in category I category I category are 26.4%, category II - 29.5%. Sort and culinary use of meat pieces.The stripped meat sorted depending on the culinary use. The size of the meat is affected by the number of connective tissue and its stability during thermal processing. Parts of meat containing little connective tissue are used for frying, and if it is much - for cooking and extinguishing.

Cut- And the most tender part of the meat, it is used for frying with large pieces, natural portion and small pieces.

Thick and thin edges- For frying large slices, portion natural, panned and small pieces.

Internal and top pieces- To extinguish with large and portion slices, for frying panted and small pieces.

Outdoor and side slices- to extinguish large, portion and small pieces.

Blank and sublock parts, breast, crude(Meat I category) - for cooking and quenching small pieces.

Cervical, pashin, chromatic(category II) - for the preparation of chopped products, as they contain up to 80% of the connective tissue.

§ 3. Preparation of meat semi-finished products

According to the method of preparation, semi-finished products are natural, panned and chopped. When cooking semi-finished products, the following techniques are used: cutting, chopping, cutting tendons, breading, tie, marination.

Slicing. Meat cut across the fibers at a right angle or an angle of 40-45 ° so that the portion pieces had a good appearance, less deformed.

Choosing. Sliced \u200b\u200bpieces of meat are beaten by a chopper, pre-dipped in cold water. The beat breaks breaks the connective tissue, aligns the thickness of the piece, smoothes the surface, gives a piece of appropriate shape. All this contributes to uniform thermal processing.

Cutting tendons. Tendons are cut in several places so that the portion pieces of meat are not deformed during thermal processing.

Panning. Panish semi-finished products to reduce the flow of juice and evaporation of moisture. Panning contributes to the formation of a more beautiful roasted and crispy crust. Before paning, the semi-finished products are wetted in the spine to ensure that the breading is better held on the semi-finished product.

Spiege. Meat is pinned with spies, roots, garlic to improve taste and aromatic qualities, improving juiciness.

Pickling. Marinate meat with small or portion slices. Marination contributes to the best softening of the connective tissue of meat and gives it good taste And fragrance.

For cutting semi-finished products, stripped meat are used. In size, semi-finished products are divided into large-scale, portion and small -com. In the clipping there are three parts: a thickened (head), middle and thin (tail). From each part of the cutting, the corresponding semi-finished product is cut.

Rubber semi-finished products. Meat, fried large kosk (Rostable) is prepared from scorched pieces of pulp, thick and thin edges weighing 1-2 kg.

They have tendons and films in them in several places.

Stewed meat is prepared from the upper, internal, side and outer pieces of a hip part of a mass of 1.5-2 kg. The meat is preliminarily cleaned and cut into tendons.

The swinker meat is prepared from the upper, internal, lateral and outdoor pieces of the hip part weighing 1.5-2 kg. Meat is cleaned and scattered along the fibers (or at an angle of 45 °) carrots, white roots, sliced, sliced \u200b\u200blong pars.

Chilled spiches are injected into the meat using a spying needle.

Boiled meat is prepared from the bladder and subband parts, sternum, crude (meat I category) weighing 1.5-2 kg.

Portion semi-finished products.Bifstex - cut at a right angle from the thickened piece of clippings by one piece on a portion of a thickness of 2-3 cm, slightly beton.

fillet - cut at right angles from the middle part of the clipping one piece on the thickness of the thickness 4 -5 cm, then give them a rounded form, but do not beat off.

Langet - Cut at an angle of 40-45 ° from a thin part of the tenderloin two pieces on a portion of a thickness of 1 - 1.5 cm, slightly blank.

Annecot is cut from thick and thin edges. Portion slices with a thickness of 1.5-2 cm, cut off, tendons and films. Annecot has an oval-oblong shape.

The zrazy chops are cut from the side and outer pieces of the hip part of the portion slices with a thickness of 1-1.5 cm, chopped, onto the minced stuffing, roll in the form of small sausages and tied with thread or twine. For minced meat passenger onion Connect with crushed boiled eggs or mushrooms, parsley greenery, ground breadcrumbs, pepper, pepper and stirred.

Ground beef - cut from side and outer pieces of hip part of portion pieces with a thickness of 1.5-2 cm, chop down, tendons are cut off. Use 1-2 pieces for a portion.

Roshtex is cut from thick and thin edges, the upper and inner pieces of the hip part of the portion pieces of 1\u003e 5-2 cm, chopped, cut off the tendons, sprinkle with salt and pepper, wetted in the splas, are breadned in red breading and give the shape.

Small-focused semi-finished products.Beefroganov - cut and z thick and thin edges, inner and upper pieces of hip parts, from cutting cuts into portion slices with a thickness of 1-1.5 ° C, be cut down to a thickness of 0.5 cm and cut the length of 3-4 s cutting m, weighing 5-7 g

Azu - cut from lateral and outdoor pieces of the hip part of the portion slices with a thickness of 1.5-2 cm and cut into a panel twice as thick than Beefroganov, weighing 10-15 g.

Pierced - cut from thick and thin edges, the top C of the inner pieces of the hip part of a piece of 2 cm thick, beton and cut on a paler weighing 10-15 g.

Skewers in Moscow - cut from cutting pieces in the form of cubes weighing 30-40 g and blocked slightly. Spiches cut quad. Ratikov, onions cut into circles. Then put on with a spaw-ki, alternating meat, spike and onions.

Goulash - cut from the bladder and sublock parts, crudge, sterns in the form of cubes weighing 20-30 g 4 -5 bout. For a portion.

The types of semi-finished products manufactured in public nutrition enterprises are given in Table. 3.

Table 3.

§ 4. Culinary cutting and rolling of the carcass

Baransi masters remove the kidneys (if she came with the kidneys), then to the protrusion of the pelvic bone, they divide on the front and rear parts (Fig. 7).

Cutting and roller front of the carcass.The front part at first separated the blades, then cut off the cervical part according to the last cervical vertebra. The remaining part along the spinal vertebrae is cut into the pulp on the two sides of the spine, the spine cut out, cut the chest and two halves are obtained. The resulting half- | Well, put on the table inner upward up, make an incision across the ribs so that the width of the Korean across the entire length is the same (the length of the ribs at the Koreans should be no more than 8 cm), reflect the rib bones and separate the core from the sternum.

When the cervical rolling is made a longitudinal cut of the pulp on the cervical vertebrae and cut the flesh with a whole layer. The scapular part rolls the same way as a beef carcass. At stripping, tendons and coarse connecting tissue are removed. Film from the outside do not remove. Korek and sneaker are not subjected to a full lump, the Korean with

the outdoor side is removed to the tendon, the sliced \u200b\u200bmeat (part of the paish) is cut off from the rear end.

Cutting and roller on the back of the carcass.The back is divided along the vertebrae into two hip parts. The hind legs are leading the same as the beef carcasses, the pulp of the hip part weigh no more than 5 kg. The larger tubes have a hip part of the films on 4 parts. For frying in general, the lump can be carried out completely, removing only the pelvic bone.

As a result, the culinary cutting and the bodies are obtained: the blade andcervical parts, breast and hip part. Losses in the processing of mutton I category 28.5%, II category - 33.8%.

Cutting veal is performed as lamb. Parts of the carcass obtained after the rolling and stripping are sorted depending on the culinary use. The hip is used forfrying whole, breaded portion slices and small pieces.

Korean - for frying whole, portion natural and panned slices and small pieces.

The blade portion is for frying the whole (roll), cooking, extinguishing with portion slices and small pieces.

Breast - for frying in stuffed form, cooking, quenching with small pieces.

The cervical is for the preparation of chopped mass.

The meat is treated in meat (harpping) workshop, which should be located next to meat storage cameras. The workshop is equipped with hanging paths, meat grinders, stuffling, machines for cutting and breaking meat, cutlet and dumplings, refrigerated cabinets. From non-mechanical equipment install work desks, baths, racks, etc. Equipment is placed in accordance with the technological process of meat processing and compliance with safe working conditions.

Ice cream meat is separated only after defrosting. It is forbidden to ferment meat without a safety bib and gloves.

The processing of ice cream meat consists of the following stages: defrosting, kneading, drying, culinary cutting and roller, stripping and sorting meat, preparation of semi-finished products.

The defrosting of meat is produced in order to be easier and more convenient to carry out further processing. In ice cream meat

With slow defrosting in the chamber, a temperature is maintained from 0 to 6-8 ° C, air humidity - 90-95%. The meat is deflated by large parts (carcass, half-carcasses, quarters), they are suspended on the hooks so that they do not come into contact between themselves and they do not touch the floor and walls. In such conditions, muscle fibers almost completely absorb juice formed when defrosting, and their initial state is restored.

The duration of defrosting depends on the type of meat, the magnitude of pieces and is 1-3 days. The defrost is stopped if the temperature in the thickness of the muscles reaches 0-1 ° C. Rightly frosthed meat is not different from chilled. The loss of meat juice with slow defrost is 0.5% of the mass of meat.

With a rapid defrost in the chamber, a temperature of 20-25 ° C is maintained, air humidity - 85-95%, for which heated moistened air is supplied. Under such conditions, the meat is defrosting for 12-24 hours, the temperature in the thickness of the muscles should be 0.5. ..1.5 ° C. After that, the meat of the day is kept at a temperature of 0-2 ° C and air humidity 80-85% to reduce the loss of meat juice when cutting.

When washed from the surface of the meat, pollution, microorganisms and their disputes are washed. At large catering enterprises, the meat is washed in washers. It is suspended on hooked and wash with special brushes (brush-shower), a jet of water from a brand or hose. In small enterprises, meat wash in baths. To do this, it is placed on the lattice and wash in running water herbal or byproke brushes. The water temperature should be from 20 to 30 ° C. Washing carcasses before drying is washed with cold water with a temperature of 12-15 ° C for cooling. This delays the development of microorganisms on the surface of the meat with further processing.

The drying prevents the reproduction of microbes, in addition, when the meat cuts, it does not slip in the hands. The meat is suspended on hooks or laid on the grilles located above the washing baths and dry in air or napkins from cotton fabric. At large enterprises, the outer air for drying is injected across special pipelines and passed through filters. Air temperature is 1-6 ° C. In small enterprises use a natural drying.

Mechanical processing of meat

The technological process of mechanical processing of meat consists of a series of consecutive operations: defrosting, kneading and drying; Cutting a carcass (division into cut, their roller, selection of large-scale parts, housing and sweeping of meat, preparation of semi-finished products).

The part of the carcass obtained as a result of the rod is large-scale semi-finished products. Further use of each of them is determined by nutritional value and culinary properties that depend on the number and type of connective tissue contained in meat. Cutting, thin and thick edge, top and inner parts of beef backs have little connective tissue. Therefore, they are used for roasting, in the process of which they quickly soften.

The blade, side and outdoor parts of the back legs contain a significant number of connective tissue and soften with prolonged cooking or extinguishing. Neck, Pashin and Painting Casche Animal Low Recycling, except Pork, have up to 80% of the connective tissue. Therefore, these parts before heat treatment are subjected to mechanical grinding on a meat grinder.

Cutting Calm and Baigue Tool

Machine carcass cutting diagram:

1 - blade (front leg), 2 - neck; 3 - Korean, 4 - Breast; 5 - ham (rear leg)

When cutting a calf and lamb, the following parts are distinguished: the blade (front leg), neck, core, sneaker, ham (back). First, the carcasses are destroyed on large parts (cuts), and then these parts are calcined and cleaned.

Baranja carcass, alone, first of all destroy across two parts - the front and rear. The division line passes along the contour of the back leg, then along the pelvic bone and between the sacrats, as well as the lumbar vertebrae.

When the front of the carcas is destroyed, the blade, neck, core, sneaker are sequentially highlighted.

The blade is separated, calculate and cleaned the same way as the blades of beef carcasses.

Depending on the intended use, the scapula cleaned pulp can be left entirely if its weight does not exceed 5 kg, cut into pieces of the same weight or divided into parts in the same way as is indicated for the beef carcass.

The pulp of the blades in general and large slices are used to prepare dishes in fried.

Meat is divided into parts if it is used to prepare semi-finished products with portion or small pieces.

The neck is separated between the last cervical and 1-spinal vertebrae, along the protrusion of the chest and running towards the first upper cooled spine process.

The neck is collapsed, cutting meat with a whole layer so that it is completely separated from the bodies of the vertebrae and their processes. When sweeping, the meat remove rough tendons and cut off the films from the outside of the meat layer.

Korean and sneaker are separated from the left after separation of the blade and neck of the front of the carcass (boxes). To do this, grind the chest on the cartilaginous joints of it with ribs or cut the chest along in the middle. Then along the back and lumbar part, according to both sides of the upper spinal spinal processes, the pulp is cut to the base of the ribs. After that, the spine is separated, repeated or overstaving its lateral ostic processes, and then the edges of their bases with one, and then on the other side of the spine.

Each of the obtained halves is cut or destroyed into two parts - Korean and sneaker. The cut line should pass along the ribs parallel to the spine. The length of the ribs of the Korean should not be more than 10 cm.

Cores are partially calcated. With the lumbar part of it cut off the spinning processes of the vertebrae, the ribs do not cut out, cutting off. Baranja Korean is cleaned, cut off from the outdoor side of the tendon and part of the films. From the pork Korean remove excess fat, leaving it on the meat layer no more than 1 cm.

The Korean is the muscles of the spinal and lumbar carcass, located on the upper third of the ribs, on the bodies of the vertebrae and on their oestous process.

The breast also calculates partly, that is, the ribs do not cut out. Chest bone, if it was not cut down when cutting the carcass on the part, cut along the cartilage joints with ribs. From the back end of the sneaker cut off the fatty meat (a small part of the fascines).

When destroying the rear of the lamb bones, the pelvis and sacral vertebra are cut or destroyed in the longitudinal direction and two ham is obtained. You can not divide the back of the carcass in the carcass, but to rip off entirely.

Call and cleaned the hind legs of lamb and calf carcass in the same way as beef back. The cleaned pulp, depending on the culinary use, is separated into parts or leave it entirely (if its weight is not higher than 5 kg). The entire back leg is left for frying, divided into parts when using it for cutting portion pieces.

Trimming, obtained at stripping parts, freed from coarse tendons and excess fat, the presence of the latter in total mass should be no higher than 15%.

When cooking portion and small-sided semi-finished products, meat cut across the fibers. Slices, chopped in this way, after heat treatment less deform and well chew. To break hard semi-finished products and make their surface smooth, portion pieces are blank with a flat, slightly moistened side of the chip.

At the same time, they strive to slightly smooth the surface of the meat and give a piece of a certain form.

Preparation of portioned breaded semi-finished products. Purpose Panirovka meat semi-finished products - Reduce the flow of juice and evaporation of moisture, contribute to the formation of a more beautiful trocery crust.

For the preparation of panned portioning pieces, use: from carcashed cattle and thin edges, upper and inside of the back leg (romras), and from the carcass of small livestock - the length of the Korean (6-7 ribs) adjacent to the neck (chops) , lumbar part of the Korean and a portion of the back of the legs (pischitzels). Rumps are cut as indicated above (without panicing). Prepared pieces of loose or chopped, sprinkle with salt and pepper, wetted in a leap - whipped mixture consisting of eggs, water, salt and pepper. Bed into sainted breadcrumbs and storm, flexing cuts, giving the appropriate form. In breaded, the mass of Rumps is 80 or 125 g. Cutlets chopped from lamb, pork, milk veal cut, like natural, from a core with an edge, chopped with salt, pepper, wet the splas and panic in breadcrumbs. To give a semi-finished appropriate edge shape it is stored. Chop cutlets have a lot of 70 or 110 g. Mass styled meat is 80 or 125.

Main methods of culinary meat processing

Meat is well combined with various food products, so you can prepare a large number of varied dishes from it. Maine products consisting mainly of proteins are served (vegetable, cruel and flour), containing predominantly carbohydrates. Vegetable sides contain foam minerals and vitamins. Most dishes from meat products Prepared with sauces, thanks to which you can unlimitedly diversify the taste features of these dishes.

Meat roasted products are released mainly with vegetable simple and complex side dishes. A simple garnish consists of one product. The most common simple garnish or fried potatoes. Simple garnish can also serve buckwheat porridge (For a pig, lamb), stewed cabbage (for pork, goose), stewed beet (for pork), beans in oil or tomato (for lamb). Etc.

Component parts complex garnishesIn addition to potatoes, there are carrots, turnips, collar in oil or dairy sauce, polka dot green in oil or dairy sauce, tomatoes, fried halves in oil or stuffed, cauliflower In sauce, corn in oil, mushrooms in sour cream.

Any of the listed products can also be a simple garnish to chopped cutlets, to veal, fried chicken and cutting dishes. In the preparation of complex garnishes, it is necessary to pick up various products to taste and coloring products. It is impossible to serve potatoes and corn, green peas and pods, etc.

To enrich the garnish vitamin C and give a dish more attractive appearance, it is advisable to introduce additionally sheets of fresh greenery (salad, parsley). In the manufacture of meat dishes, all types of thermal processing are used: cooking, allowance, frying, quenching and baking.

Cooking and allowance

Beef, lamb, rabbits and pork for second dishes are boiled in a small amount of water (1-1.5 liters per 1 kilogram of meat).

The meat prepared for cooking, onions, parsley, carrots and celery (15 grams of vegetables per 1 kilogram of meat) are laid in hot water and heated to a boil, after which the cooking is continued at a temperature of 90-95 until the meat is ready. As a result of this method of processing meat, the extraction of soluble substances from it is reduced, salt is put into the end of cooking. Broth after cooking meat products are used to prepare sauces or soups.

The duration of cooking meat is different and depends mainly on the type of animals, their age and fatness. The cooking time of meat of various kinds also changes (from 20 minutes to 3 hours), depending on the part of the carcass and the magnitude of pieces taken for cooking. To determine the readiness, take into account the cooking time of meat, and also pierce the cook needle the most thick part of the piece, if the needle enters with some effort and on the site of the puncture appears red juice, coagulated in boiling water, then the meat has not yet been welded. The pieces of the welded meat are placed in the dishes in one row, poured a little broth, covered with a lid and stored until the feed at a temperature of 60-65. In calf and lamb breasts now, after cooking, ribs take out.

The piglet (only white milk piglets are suitable for cooking) after the primary treatment is poured with cold water, cover the boiler with a lid and boil on low heat. When water boils, heating weakens and continue cooking without a boiling at a temperature of 85-90. To determine the readiness of the pig, the thick part between the blades is pierced with a cook needle.

The welded pig is cooled together with the broth, add salt and stored without removing from the broth in a cold place. Calf legs are poured with cold water (2 liters per 1 kilogram) and boiled 3- 3.5 hours with weak boiling; Salt put at the end of cooking.

Cooked legs are suitable for cooking in boiled and fried form. Store cooked legs chilled in broth or in cold salted water (10 g of salts per 1 liter of water). The flesh of the calf head together with the cheek and well washed with cold water (2 l per 1 kg), add roots (15 g), and by the end of the cooking salt. Store the flesh of the calf head as well as calf legs. Languages \u200b\u200bprepared for cooking are put in hot waterThe onions are added, carrots parsley, celery (only 15 g per 1 kg) by bringing water to boiling, the further cooking is continued at a temperature of 90-95. Salt (15g) is put at the end of cooking. The welded languages \u200b\u200bare immersed by 5-10 minutes in cold water and not allowing them to cool very much, they skip the skin with them.

Frying large pieces

Beef (cut, spinal and lumbar parts). The meat sprinkle with salt, pepper, put on the contractions with hot fat (layer of fat 1-1.5 cm) and roasted on a strong heat until crust. The meat is placed at intervals between pieces of at least 0.5 cm, so as not to cool the fat. With a close laying of pieces of meat, the fat temperature is significantly reduced, the temperature of the fat is significantly reduced, the crust is not formed for a long time, juice is highlighted, and the meat is not juicy and tough. After the roasting on the meat plate is destructed in the roast cabinet. During the frying meat every 10-15 minutes watered with fat, with which it is fried.

If there is an opportunity at the beginning of the roast heat the cabinet to 300-350, then the baking sheet can be placed in it immediately, without prior to frying pieces of meat on the stove. At the same time, the porch on meat is formed much faster and more evenly than when frying on the stove. The duration of frying depends on the magnitude of pieces. Veal, lamb, pork. For frying large slices of veal, lamb, porks use ham, blades, cores, sternum. In addition, a large piece are frying the renal part of the veal, as well as lamb. Pieces of lamb before hot can be polished by pieces pork Sala or parsley, carrots and garlic; Garlic can be trampled with salt and pepper and grasp them the pieces of lamb 2-3 hours before the meat frying. The slices prepared for frying sprinkle with salt and pepper, stacked with the intervals on the cold nitens the outer side of the top.

A homogeneous weight and shape of pieces are put on the baking sheet. The surface of the pieces is watered with fat (fatty pork is watered with water). The meat is roasted in the roast cabinet until full of roasting. During the frying meat of liquid on the contrary, there should be a little bit, as it interferes with the formation of a crust on roasted pieces of meat. Therefore, pouring water or broth to the meat during frying follows in small portions and only in order to the juice allocated from meat is not burned to the opposition.

With frying pork ham It is removed from the skin after it is roasted, and destruct the ham without leather. With frying with leather, the ham is pre-covered, and the skin is cut off so that the squares are obtained. To determine the readiness, pieces pierced the cook needle. If the meat is ready, the needle enters easily and smoothly, and the flowing juice is transparent. As a result of temperature control during roasting on slices, a smooth roasted crust is formed.

Frying portion and smaller pieces

Portion and smaller pieces are most often fried with a small amount of fat and less frequently in large quantities of fat (fryer). The first way is natural and panned slices raw meatAnd the second is only panned. Much less often apply roasting on a spit or lattice. Natural pork and calf cutlets, fillets, bifhtex are recommended to fry in skewers. Portioned panned pieces are frying on iron frying pans or bends. Immediately in front of hot meat sprinkled with salt and pepper. For frying, pieces are stacked in dishes with fat, preheated to a temperature of 130-140.

After the formation of a crust on one side, the meat turns over. In the process of frying, the temperature should not decrease; Only thick pieces of meat (fillet and bifhchtecs) are destructed at a lower temperature. Portionic natural pieces are fried to complete readiness. Panished pieces, if during the formation of the crust, do not spare, bring up to readiness in the roast cabinet. The readiness of the meat is determined by the absence of a bloody juice when the needle proof or the degree of elasticity of pieces during the nazhima. The ability to determine the readiness of meat on elasticity is acquired by practical experience. For frying in deep fryer, cooked or fried foods are panted in flour, eggs and breadcrumbs.

Broken pieces are laid in fat, heated to 160-170. After the formation of a crust, products are removed and, if required, they are delayed in the roast cabinet for 3-10 minutes, depending on the thickness of pieces. Above coals on the grill or without it in a barn furnace fry natural and panned meat; The duration of frying ranges from 8 to 20 minutes.

Feeding

Stew large, as well as portion and smaller pieces of meat. Before caring, the meat is roasted before the formation of a crust and then boil with a small amount of fluid in a closed dish (extinguishing), spices and seasonings are added, and sometimes ready-made sauce.

The extinguishing of large pieces. Meat extinguish with pieces weighing no more than 1.5 kg. For extinguishing, it is used mainly to top, internal, side and outdoor parts of the back leg, parts of the blade, and sometimes the lumbar and dorsal part of the beef carcasses, ham and lamb cores. The pelvic bones take out the pelvic bone and wrap the end tubular. The taste and aroma of meat and sauce complement the seasonings, aromatic vegetables and spices. Aromatic vegetables (onions, carrots, celery and parsley) are placed at the rate of 100 g of vegetables per 1 kg of meat.

Seasonings and spices to meat when carrying are added in the following quantities: pepper, bay sheet - 0.5 g, parsley -5 greenery, dill -3 G. This set can be replenished with cinnamon, carnation, nutmeg, which are put on 0.5 g per 1 kg of meat. To give meat sharpness, you can add grape white or red wine, beer, kvass, vinegar, as well as pickled berries and fruits along with juice (100-150 g per 1 kg of meat). When these products are introduced, the amount of tomato puree reduce. The finished meat is stored in a closed dish at a temperature of 50-60 and as needed to cut 2-3 pieces for a portion. If the meat is supposed to be supplied not earlier than 3 hours after the manufacturer, it is cooled and the sliced \u200b\u200bslices are heated in the sauce.

Extinguishing portion and smaller pieces. To extinguish meat, the rear and front feet and crumpled of beef carcasses, neck, sneaker and lamb blade, veal are used to extinguish meat. Portionic pieces Slightly blank and then cut off their tendons. For small pieces, the meat is cut by cubes weighing 25-40 g. When extinguishing in the dishes with meat, the above spices are put. Spirits of salt and pepper pieces of meat are fried in a frying pan before the formation of a crust, and then extinguish between 40-50 minutes as well as large pieces.

Baking

Meat products before baking are boosted, allowed or fry until complete readiness. Bake meat in the roast cabinet at high temperatures (300-350). Products are considered ready when they heat up to 80-85, and a crust is formed on their surface. Finished dishes Do not store, as their qualities deteriorate rapidly.

Any enterprise working with meat products conducts a blank of meat in accordance with a certain technological cycle. Primary meat processing involves the execution of a number of operations - from thawing and drying to cutting. Consider each stage more.

Towing meat

This is the slowest process. Thanks to this meat juice, which is contained in the form of crystals, with slow melting absorbed into muscle fibers, and this allows meats to almost completely restore its properties. Slow melting leads to the fact that the meat loses only about 0.5% of the weight, if it melted in the half carcasses. Primary processing of meat and sub-products begins with thawing, while this process involves compliance with a number of rules:

the meat must be disappeared before it is cut into parts;
towing occurs in the chambers where the humidity is 85-90% at a temperature of 4-6 degrees;
for thawing in the chambers is required 2-3 days.

The meat can be disappeared and a quick way, but at a temperature of 16-18 degrees. After thawing, the meat is withstanding in the chamber for another day, but at a temperature of +2 degrees.

Defrost features

The primary processing of meat begins with defrosting, which makes it possible to restore its initial properties. It is impossible to defrost meat in water, break the carcasses into small pieces, since in this case the raw material loses the meat juice significantly, decreases, the quality of semi-finished products becomes worse.

An important role in defrosting plays the wash of meat. It is necessary in order to remove from its surface of microorganisms, disputes, microbes and bacteria, which can be very much. When washing warm water You can remove the surface seamation from meat by almost 99%.

Washing and drying

Technology of primary meat processing necessarily includes the kneading and drying. In muscle fibers, the product is practically sterile, which cannot be said about its surface. If it does not handle the surface on time, the microorganisms from the surface of the meat will fall inside the semi-finished products, and they will be spoiled. To reduce bacterial contamination and remove mechanical contamination from the carcass, a warm water washing. This is enough to reduce the surfactant microorganisms by 95-99%. The knead is performed twice, and the same water cannot be reused.

The technology of primary meat processing and meat products involves the kneading by hanging meat on hooked and washing with clean running water from the hose, a fire as a special soul. The kneading meat can be performed in the baths using kapron or herbal brushes. Washing carcasses are cooled using cold water. After that, the meat is susceptible.

Heat

Primary meat processing involves having a carcass. To do this, the circulating, passed through air filters at a temperature of up to 60 degrees. If the enterprise is small, then the meat can fit on the lattice under special washing baths or hang on the hook, after which there is drying or in air, or wiping cotton napkins. The task of the process is not only to dry the surface of the meat, but also prevent the microbial reproduction.

Division on parts

The stages of primary meat processing are as follows:

thawing meat;
wash;
drying;
division into parts;
roller
silovka and stripping;
production of semi-finished products.

The cutting of the carcass on the part is performed in accordance with the properties of muscle and connective tissue and, taking into account how meat is used in the future - for frying, cooking, extinguishing, and so on. It should be noted that parts of the same carcass are also different and the food value and chemical composition, and calorieness, and taste properties. Therefore, the carcass is divided into commodity varieties - that is, for trading or for catering networks.

Breeding beef

Primary processing of beef meat assumes and cutting a carcass. This is done as follows: Half carcass will be destroyed on the back and front half, and the division is carried out according to the last edge. The front semide is divided into cuts in the form of a blade, neck, spinal pole, and the back - on clippings, back leg and fillets. With a culinary cutting part of the beef beef, which are seized, belong to three varieties:

The first grade is a fillet cut, spinal and lumbar parts, replace part. They are used most often for frying, as there are 3-4% of the connective tissue in such meat.
The second grade is a blade, breast and chokom. This meat is used to extinguish and cooking.
The third grade is a cutlet meat, a knob. There are already 23% connective tissue here, so this meat is used when cooking meat and broths.

For destroy, a special cutting variety is used and tools such as a meat ax or a ribbon circular saw. The cutting chair can be either round or square. They are made of solid wood wood.

Destroying different meat products

Exist different kinds Meat raw materials. Primary meat processing and quality finished products will differ I. nutrient value, and the ratio of muscles, fat and bones. Accordingly, the cutting of a carcass is performed on different varietal cuts. In Russia, there is a single scheme of the cutting of the carcass, which are offered for retailers. A separate scheme is used for culinary destroy when smoked, sausages. Beef, according to standards, is divided into 3 varieties, veal - on 3 varieties, pork - two varieties.

Obet and hill

The primary processing of meat includes and work on the lumber. This process involves the removal of bones of the semi-stuff. The roller is performed on a special table with the help of folk knives. After this operation, hilovka is performed, that is, meat is finally cleaned from films, bones, cartilage, lived to obtain different varieties meat. In these operations, the skill of the ribbling and the center plays an important role, since the commercial approach depends on the yield of commercial meat.

Treatment of poultry meat

The sequence of the primary bird is somewhat different, since the main task of the initial processing stage is to reduce the amount of blood in the adhesive. The freight view of the carcasses and features of them depends on the degree of bleeding further storage. If the carcasses are badly blended, then the tissues are partially or completely blushing, it will especially be noticeable in the neck and wings. And if blood remains in the blood vessels of the carcass, it creates favorable conditions for the development of microbes.

The technology of primary meat processing assumes and removal of the plumage, on the quality of which the quality of the carcasters depends. Rales, scratches affect the decrease in the crying of the chicken. Before removing the plumage, the bird is thermal processing. When scalding, the bird is immersed in a thermal processing bath, where water is actively circulating. It loosens the relationship between the pen and the skin, so the feathers are easily removed. The water temperature in the bath is maintained at the desired level due to automatic regulation.

Depending on the cooling methods, heat treatment can be soft and rigid. Soft modes are used when cooled by carbon broilers carcasses, and rigid modes are used to cool the carved carcasses. Depending on whether heat treatment technologies are complied with the quality of the scalding. If the heat treatment temperature is below the norm, the removal of the plumage will be more complicated.

Removal of plumage is performed using automata and machines of different typesThrough what about 95% of the featured cover is automatically removed. During the operation of the automata, water is constantly fed, the temperature of which is 45-50 degrees. Removed feathers are washed off with water into a special chute, which is mounted in the floor of the shop. After the plumage is removed, the carcasses are served on the scenery section, which is performed manually. The remaining feathers from wings, necks, backs and other sections of the carcass are first removed by a special knife. The hair-like feather is removed by the gas sowing chamber.

Curving chicken

The quality of the meat affects the quality of carbureness of the carcasses. With primary processing of raw materials, close attention is paid to this process. All procedures are carried out on a carefully cleaned workplace of a veterinary expert, equipped with special equipment. Most often, the groove is performed manually using a number of automatic systems. Everything technological operations Must be performed correctly, so as not to damage the intestines, the gallbladder - otherwise it will lead to the contamination of meat with microbes and deterioration of its quality.

Features of frost chicken

For long-term storage or transportation, chicken meat is frozen. For this, cool and cooled carcasses are taken. Freezing should be performed quickly, which will affect the uniform distribution of ice crystals in muscle tissue. Slow freezing will affect the formation of a small amount of ice crystals, which will break the composition of the fabric and will affect the decrease in the composition and tenderness of the product. At large enterprises, freezing is performed in cameras and devices, in which the coolant performs air. Depending on the reaptiness of the chicken, the freezing time can be up to 72 hours. The consumer gets chicken meat or in chilled, or frozen. If the carcasses were stored and transported correctly, it would not affect the deterioration of the taste properties of the chicken.

How semi-finished products are created

After primary processing, the meat is divided into different parts that come to production. Smoking pieces of meat are also used for the production of semi-finished products. Most of these products are created from minced. It, in turn, is prepared and crushed into the primary and its task, to bring the product to the state of culinary readiness, destroying the microorganisms and increasing the storage conditions to any storage conditions. Due to heat treatment of meat and meat products, the product undergo a number of changes - physical and chemical.

Sub-products

After the primary processing of meat, internal organs remain valuable from the point of view of cooking. The nutritional value of the language and the liver is not inferior to the value of meat, and in the lungs, ears, trachea the nutritional value Low. Sub-products are used in the preparation of a number culinary products. Thus, after primary processing, the meat is divided into a number of products that are used in trading purposes. Subject to observance technological process and all of his stages meat products It is selected and comes on the counters in the proper state.