Production of frozen semi-finished products in a mini-factory. "Meat semi-finished products" Technological process of production of natural meat semi-finished products

purpose of work: To familiarize yourself with the technological schemes and technology of manufacture of semi-finished products.

Materials and equipment: Methodical instructions, bathrobes.

Method of execution. Meat semi-finished products include large-scale, natural (portion and small-sided; meat and meat-bearing), abusive chopped, chilled and frozen foods, dumplings. In addition, a wide range of semi-finished products for children and diet food is produced at the meat industry enterprises.

Rubber semi-finished products. Allocate from the dangling meat. They are the flesh or layers of meat, removed from certain parts of the alternate carcass in the form large pieces, stripped from the tendons and coarse surface films, while preserving intermuscular connecting and adipose tissues. The surface of large pieces should be smooth, unetebler, with foam edges. Specific species Rubber semi-finished products are used for the manufacture of portion and meal small small-scale semi-finished products.

Cutting, long back muscle (the spinal part - thick edge and lumbar - thin edge), a hip part (top, inner slices, side and outer pieces), a blatant part (shoulder and gloss), a sublock part, thoracic part, Pokrom (from the 1st category beef) and cutlet meat.

From pork isolated (clipping, core, sneaker, hip, blade, cervical, cervical meat, from lamb and kings - Korean, sneaker, hip and shovel parts, as well as cutlets.

In the production of large-scale semi-finished things in the carcass, half-doors and quarters are pre-separated. The bran lumps are produced on conveyor and inpatient tables and in suspended position so that there are no deep cuts of muscle tissue (a depth of more than 10 cm). The collapse of the half-total (carcass) is made with a complete or partial stripping of the bones and allocate meat-type semi-finished products (soup set, stew, a meat kit, a table set, etc.).

In order to rationally use the most valuable parts of the carcass, it is advisable to carry out a combined cutting section of the semi-sufficient (Tui), highlighting large lumpy semi-finished products, of which the portion is then cut, and the remaining parts of the semi-tub (carcass) are directed to the columns.

Portion and small-sided semi-finished products. They are obtained from large-sized semi-finished products or individual parts of the car. Semi-finished products, the portion of which consists of one or two pieces, approximately the same by weight and size, are called portion. Pieces remaining after receiving portion semi-finished products are used for the manufacture of small-sided semi-finished products,

The portion of semi-finished products from beef includes cutting, bipfstex natural, langenet, annecot, Romshtex (in breading and without it), zrazy natural, beef arthow; To small-scale - Best-free semi-finished products (Beefstoganov, Azu, Pierced and Guliai) and meat-type (soup set, beef for extinguishing, breast for Harcho).

Powder semi-finished pork - this is a clipping, a natural cutlet (in breading or without it), escalop, pork brazovaya, Schnitzel (in breading and without it); Small-lump - boneless (roasted, goulash and meat for kebabs) and meat-bearing (stew, stew at home).

From lamb getting portion semi-finished products - a natural kitlet (in breading and without it), the escalop, lamb brave, a schnitzel in breading and without panicing, small-sided - boneless (meat for pillings, meat for kebabs) and meat-bearing (stew, soup).

The portion natural semi-finished products are cut across the fibers perpendicular to the fibers or at an angle of 45 ° (oblique slice). Semi-finished products, chopped across fibers, preserve better marketable conditionless deformed in raw form, and with heat treatment less losing juice and are obtained more juicy and tasty.

For the manufacture of panted semi-finished products, spring and breading are used. The spines are prepared from melange, water and cook salt in a 40: 10: 1 ratio, mixing them before receiving a homogeneous mass. Sliced \u200b\u200bnatural semi-finished products after chopping on special machines are immersed in the spine and after stretching the excess is panted in sugar flour. The spring covers the film surface of natural semi-finished products and prevents the flow of meat juice with thermal processing. Panished semi-finished products are obtained by more juicy and gentle.

Bestless small-sided semi-finished products are cut on spit-growing machines. For the manufacture of meat-point semi-finished products, ribbon saws are used, equipped with special devices (cassettes), where the meat-bearing raw materials are placed, as well as rubbing machines (guillotines) of continuous action.

The introduction of meat natural semi-finished products was developed at the complex cutting of beef and lamb of the 1st category, as well as the pork of the 2nd category for culinary purposes. Technology allows you to use 85 90% carcasses for the manufacture of natural boneless and small-sided (meal and meat-binding) semi-finished products.

Chopped semi-finished products. Cutlets, bifshes, schnitzels, romsttecses, stuffing are produced in chilled or frozen form. Along with meat raw materials in the production of chopped semi-finished products, protein drugs of animal origin are used (blood plasma, dairy proteins) or vegetable (soy concentrate), as well as melange, egg powder-, pork skirt, wheat bread-potatoes (Fresh or in powder form), breadcrumbs and spices. The technology of chopped semi-finished products is shown in Scheme 33.

For molding of chopped semi-finished products, AK-2M-40, KB-TAB-50/75 and C6-FL-200, K6-FL1K-200, K6-FL1K-200 are used. Fasuine stuffing on automata AR-1M.

To chopped semi-finished products produced only in frozen. Wide includes meatballs, Küfta, bed and dumplings. For the production of dumplings, beef, pork, poultry, sub-products, fat, eggs and eggs, flour, cabbage, potatoes, onion, core salt and spices are used. An important step in the production of dumplings is the preparation of a test, which should have a high plasticity and contain from 39 to 42% water.

The dumplings are molded on the units of continuous operation of SUV-2-67, PB-PPV and sub-6 on metal or plastic trays or directly on the metal tape and sent to freezing. The period between stamping and freezing by dumplings should not be longer than 20 minutes.

Table 7.

The norms of the exit of large-scale semi-finished products produced from beef,% of meat mass on the bones

Meat semi-finished products include products prepared for culinary processing.

Main raw materials for manufacture meat semi-finished products serves meat different species And by-products. For the preparation of individual semi-finished products, flour, eggs, bread and spices are used.

Depending on the method of processing and culinary purposes, semi-finished products are divided into natural, panned and chopped. To semi-finished products also refer: chopped meat, dumplings, sets of poultry meat.

Natural semi-finished products are made mainly of chilled meat. They are divided into portion, small -com and large-scale.

Portion semi-finished products are prepared mainly of chilled meat better quality. Produce their following names: from beef, annecot - a piece of oval-oblong shape, from muscles of the spinal and lumbar parts, Langes - two approximately equal to the mass of the pieces of pulp without fat, from the inner lumbar muscles, bipfstex with a fracture of the oval pulp, without fat, from the replacement part; from pork and lamb - natural chop cutlets, a chinite chop, ovens pork or lamb, escalop; from veal - natural cutlets and Escalop.

Small-focused semi-finished products are made of spinal, lumbar and replacement parts from the pulp. The assortment of small -coming semi-finished products includes: from beef - befstrogen, roasted, azu, goulash, soup and meat for kebab; from pork - pierced, stew, goulash, stew at home, meat for kebabs and soup set; From lamb - stew, meat for pill, meat for kebabs and soup set. Rubber semi-finished products produce from all types of meat mainly for mass power enterprises. These semi-finished products are pieces of pulp separated from the rear parts of the carcass.

It is allowed to sell in retail trade in large-scale semi-finished products of non-standard mass.

Panished semi-finished products are prepared from chilled or frosthed meat, pre-bombarding muscle tissue. To prevent the flow of meat juice, the serving of meat is panic - wetted with an egg mass whipped with water and roll in a crunchy crumb. The mass of portions of these semi-finished products 125. The beef is prepared Romshtex and Beefsteks with a notch; from sub-products - brains in breadcrumbs; from pork, lamb and poultry meat - schnitzels, chop cutlets; From veal - chop cutlets.

Chopped semi-finished products are made of pittal or residential meat, raw fat, egg products, blood plasma and spices, collapse in a crunchy crumb. It is not allowed to use twice frozen meat and pork with a darkened stuffing. Bread from wheat varietal flour is added to the cutlets. Chopped manufactures Moscow, homemade cutlets and Kiev, as well as chopped biphstex. Bifhtecs give a round fighter shape. In the mince for chopped bifhtecs add fine-crumbled spikes.

Meat mince is manufactured in the store and on meat processing enterprises from residential meat. Farm cooked in the store is realized only by cooled. Minced meat, cooked in the enterprises of the meat industry, is packaged into parchment, cellophane or other films and give the form of bars weighing up to 250 grams.

Pelmeni is prepared from wheat varietal flour, residential meat, bow, egg products. The dough is prepared out wheat flour With the addition of eggs, egg powder or melange and table salt. Dumplings are molded on high performance machines, frozen at a temperature not higher than -15 ° C, after which they are failed. Depending on the recipe, Russian, Siberian, Pork, Beef, Baranja, Sub-Products, etc. are manufactured.

The quality of semi-finished products is evaluated in appearance, consistency, taste, smell. Measuring methods determine the content of moisture, bread and salt. Freshness of semi-finished products determine the same as freshness of meat. The surface of the semi-finished products should be without damage, form - undeformed and appropriate product name.

It is unacceptable for the presence of coarse connective tissue, tendons, films and cartilage. In chops, the length of the bone should not exceed 8 cm. In stew, the bones content of no more than 20%, fat - no more than 15%; In stew at home bones - no more than 10%, fat - no more than 15%. Meat for kebabs, pilas must contain fat no more than 15%, up to 50% of bones are allowed in the soup set. The escalops are not allowed pork spikes with a thickness of more than 1 cm.

Breaded products must be flat, with properly cropped edges and coated with a smooth, thin layer of crushed crumb chicken. In semi-finished products, unscrewed bread and fat, as well as small bones are not allowed.

Ice cream dumplings should be the right form in the form of a semicircle, tightly sealed edges without stuffing protrusions. Dough's lumpy lumps are not allowed, broken parts and test content over 50% of the mass of dumplings.

The smell of natural semi-finished products should be peculiar to benign meat relevant. The taste and smell of chopped semi-finished products after culinary processing are pleasant, to the measure of salted, with a flavor of onion and pepper, a consistency is a screaming and juicy; Drabs of bread and spoiled fat are not allowed.

Boiled dumplings should have a pleasant taste and smell corresponding to meat with onions and pepper, minced dumplings should be juicy.

Consistency of semi-finished products should be elastic, and finished products - soft, juicy, ulusy; Panished products should have a crispy crust. Consistency of frozen products solid; Dumplings when shaking must publish a characteristic sound. After cooking, the minced consistency should be elastic, dense, and the surface of the dumplings is not sticky.

The deviation of the mass of individual servings of natural and panned semi-finished products should not exceed ± 3%, chopped + 5%; Mass deviation is not allowed. The deviation of the mass of individual boxes of dumplings is allowed ± 7 g, the deviation of the net is not allowed 10 boxes.

Packaged semi-finished products into wooden and metal boxes with liners or in boxes made of polymeric materials and tightly covered with covers. The mass of the drawer with products is allowed not more than 20 kg. Semi-finished products can additionally be wrapped individually or 5-10 pcs. in Parchment, Podrigament, Cellofan and polymer films. Dumplings are packaged in cardboard boxes or packages of 300-350 g.

Transport semi-finished products in cars with cooling or with isothermal body. Transportation must last no more than 2 hours.

Store semi-finished products in the store at a temperature of 0-6 ° C. Minced meat, cooked in the store, store not more than 6 hours. The implementation of the cooled minced meat since the end of production at a temperature not higher than 6 ° C - 12 hours, of which at the manufacturer at a temperature of 4 ° C - no more than 4 hours. The shelf life of frozen minced meat at the manufacturer at a temperature not higher than - 10 ° C to 1 month. The term for the sale of frozen minced meal at a temperature not higher than 20 ° C is not more than 3 hours, at a temperature not higher than 6 ° C - 16, at temperatures below 0 ° C - 48 hours; Semi-finished products of natural portions - 36 hours, panned and small -com - 24 hours, chopped - 12, packed meat - 36, large-scale - 48 hours. Ice cream dumplings are stored at the manufacturer at a temperature not higher than 5 ° C - 24 hours, below 0 ° C - 72 h.

When sawing meat and packing semi-finished products, losses arise that are normalized. So, when preparing soups, the losses of only 1.3% of the mass of the feedstock are allowed, including sawdust - 0.8%; When preparing a pork stew - 1.5%, including sawdust - 0.1%.

In our rapid century, the most valuable is time. The accelerated pace of life and a huge desire to do everywhere and do everything in the root changed the food culture. Today, it is much less likely to meet people who prefer unhurried lunch or dinner, accompanied by a long friendly conversation.

Mostly welcome food takes from ten to twenty minutes. In a short time, we strive to satisfy and satisfy the need of the body in energy and vital biologically active substances. It is not surprising that interest in frozen increases annually. Many catering establishments, seeking to take into account the wishes of customers, are injected into their menu preheated dishes that do not require long-term preparation.

On the russian market There are several large enterprises specializing in the production of deep frozen semi-finished products.

"Miratorg"

Miratorg is one of the largest Russian enterprises that implement meat and meat semi-finished products.

The brand positions itself as a market leader in the production of pork. Founded in 1995 by Brothers Alexander and Viktor Lynnics. Entrepreneurs began their activities with import of imported food.

From 1993 to 1994 it was imported to Russia powdered milk, beef, bird and pork. After the base of the brand, the brothers switched to the organization own production. In the Belgorod region they built twelve pig farms. And exactly two years later, a branch opened in Kaliningrad. In 1999, the company has already acquired fame began to conclude beneficial partnership agreements. The first partner was the domestic "Golden Cockerel" - a brand engaged in the production of poultry meat. In 2000, the company began cooperation with the South American manufacturer of "Minerva" beef. Since 2004, the Branch of Miratga has been successfully operating in St. Petersburg. Investments in the agricultural industry were made. In 2008, the company was recognized as one of the system-forming enterprises of the Russian Federation.