Cutlet mass and semi-finished products from it. Meat dishes from cutlet and chopped mass
Meatball cutlets with garnish.
The prepared p\f is fried in a frying pan and brought to the ready in the oven. When on vacation, a side dish is placed on the dish, vegetable oil is poured next to the cutlet or sauce is added. Serve with a simple or complex side dish.
Chopped Zrazy
Prepared zrazy are fried and brought to the ready in the oven. When you leave, put a side dish on a plate (buckwheat rive porridge, mashed potatoes) next to zrazy 1-2 pcs. per serving. Drizzle with oil or add red or onion sauce.
Meatballs
Shredded sautéed is added to the cutlet mass. onion(you can add green onion), mixed and molded into balls of 3-4 pcs. per serving, breaded in flour, fried, transferred to a shallow dish in 1-2 rows, poured with sauce, to which 10-20 g of water is added, and stewed for 8-10 minutes.
They release meatballs with a side dish and the sauce in which they were stewed.
Sauces - red main, red with roots (for meatballs), tomato, sour cream with tomato.
Side dishes - crumbly cereals, boiled rice, boiled potatoes, mashed potatoes, boiled vegetables with fat.
Meatballs baked under sour cream sauce with rice (in Cossack)
Rice stewed with tomato is placed on a portioned frying pan, greased with fat, fried meatballs are placed on top, poured with sour cream sauce, sprinkled with grated cheese and baked.
Roll with pasta.
The cutlet mass is laid out on a linen napkin moistened with water in an even layer 1.5-2 cm thick. Minced meat is placed on the cutlet mass - boiled pasta seasoned with oil. Then the edges of the napkin are connected so that one edge cutlet mass slightly found on the other, and the roll is rolled off the napkin onto a greased baking sheet with the seam down. The surface of the roll is smeared with an egg, sprinkled with breadcrumbs, sprinkled with oil, pierced in several places and baked for 30-40 minutes. The finished roll is cut into portions and poured with sauce. Released with sour cream sauce, sour cream with tomato or sour cream with tomato and onion. Side dishes - crumbly cereals, pasta boiled, boiled potatoes, boiled vegetables, mashed potatoes. quality requirements Appearance: the roll is cut into even pieces, the surface is without cracks, the product is poured with sauce Consistency: soft, tender Color: characteristic of the products included in the dish Taste: characteristic of the products included in the dish Smell: baked meat with pasta or eggs, sauce
Baked cottage cheese pudding
Vanillin is dissolved in hot water, then poured semolina and, stirring, brew. Add to grated curd egg yolks, mashed with sugar, chilled brewed semolina, softened butter, salt, prepared and dried raisins. The mass is thoroughly mixed. egg whites beat until formed thick foam and injected into the prepared mass before baking. The resulting mass is spread in a layer 3-4 cm thick on a baking sheet (or molds) greased with oil and sprinkled with breadcrumbs, greased with sour cream and baked in an oven for 25-35 minutes at a temperature of 220-250 ° C. The finished pudding is kept for 5-10 minutes and removed from the molds. Pudding baked on a baking sheet, without laying out, cut into portioned pieces. Released with milk or sweet sauce. quality requirements Appearance: portioned pieces are browned, without cracks and burnt places, poured with sauce Consistency: homogeneous, tender, interspersed with raisins Color: crusts - golden yellow, on the cut - white with brown blotches of raisins Taste: characteristic of the products included in the dish Odor: cottage cheese and products included in the dish.
Ticket 11.
Assrtiment of dishes from stuffed vegetables.
stuffed tomatoes
top the tomatoes are partially cut so that it forms a lid. In the lower part of the tomato, a recess is made for minced meat, taking out part of the pulp. Tomatoes are sprinkled with salt and pepper and filled with minced meat, while on vacation they are poured over with mayonnaise or smetnoy with the addition of “Southern” or “East” sauce and sprinkled with herbs.
To prepare minced meat, chilled, hard-boiled eggs are chopped, chopped tomato pulp and chopped onions are added. For minced meat finely chopped mushrooms are combined with chopped tomato pulp and chopped onions. The stuffing is filled with tomatoes. On vacation, pour over with mayonnaise or dressing.
Peppers stuffed.
Sweet peppers are sorted, washed, cut around the stalk and removed along with the seeds, without violating the integrity of the pod. Pepper is poured hot water and boil for 1-2 minutes, then recline in a colander and fill with minced meat.
For minced meat: cut carrots and parsley into small strips and sauté; separately sauté onions, cut into half rings. All mix, add browned tomato puree or fried tomatoes. Then the minced meat is seasoned with sugar, vinegar and everything is brought to a boil.
Prepared Bell pepper With minced vegetable put on a baking sheet and bake with a small amount of liquid until cooked in the oven.
Before serving, pour over the pepper with the juice remaining after poaching.
Stuffed pepper, cooked in vegetable oil, can be served hot or cold.
Stuffed zucchini.
Stuffed eggplants.
Syrniki
2/3 flour, eggs, sugar, salt, vanillin are added to the mashed cottage cheese (after dissolving it in hot water). The mass is well mixed, shaped into a bar 5-6 cm thick, cut across, breaded in flour, shaped into round meatballs 1.5 cm thick, placed in an oven and baked at a temperature of 200-220 ° C for 15-20 minutes . Released with jam or sauces milk, sour cream or sweet. Quality requirements Appearance: products of the correct round-flattened shape; surface without cracks, baked evenly; poured with jam, or sauce, or oil Consistency: soft, moderately dense, lush Color: crusts - golden, on the cut - light cream or yellowish Taste: sweet, characteristic of cottage cheese, without excessive acidity, moderately salty Odour: products included in the dish .
Epigraph:
When masterpieces are created, love and inspiration are needed! An abundance of skillful dishes - skillful chefs' creations!
The purpose of the lesson:
To teach students various technologies for preparing and decorating dishes from meat cutlet mass. Ability to work in a team and analyze work situations.
Today we will have a lesson with elements of a competitive program.
Stage 1 - theoretical;
Stage 2 is practical.
1. What is the nutritional value of meat?
2. What fatness of animal meat is better to use?
3. If the meat is not fatty, what should I do?
4. Why is chilled water or milk added to the cutlet mass? 5. What is the importance of the liquid in the cutlet mass?
6. Why is bread added to the cutlet mass?
7. What kind of bread should be added to the cutlet mass and why?
8. Why are semi-finished products from cutlet mass, to which onions and garlic are added, recommended to be immediately heat treated?
9. Why is the cutlet mass knocked out?
10. Why bread products from cutlet mass?
11. Name the ratio of components per 1 kg of meat pulp for making cutlet mass.
1. What is the nutritional value of meat? The nutritional value of meat depends on the quantitative ratio of water, protein, fat, content essential amino acids, polyunsaturated fatty acids, vitamins, micro and macro elements, as well as organoleptic indicators meat.
2. What fatness of animal meat is better to use? It is better to use the meat of well-fed animals with a fat content of up to 10%
3. If the meat is not fatty, what should I do? Add bacon or lard
4. Why is chilled water or milk added to the cutlet mass? When preparing the cutlet mass, it must be taken into account that the meat heats up during grinding, so the water or milk should be cooled.
5. What is the importance of the liquid in the cutlet mass? liquid gives juiciness
6. Why is bread added to the cutlet mass? Bread in the cutlet mass acts as a binding and water-retaining material that helps soften the connective tissue during heat treatment.
- 7. What kind of bread should be added to the cutlet mass and why? X wheat bread from flour not lower than the 1st grade.
- 7. What kind of bread should be added to the cutlet mass and why? X wheat bread from flour not lower than the 1st grade.
- 7. What kind of bread should be added to the cutlet mass and why? X wheat bread from flour not lower than the 1st grade.
8. Why is p / f from the cutlet mass, in which onions and garlic are added, is it recommended to immediately heat treat? as the cutlet mass acquires a gray color, the structure and quality of the product deteriorate
9. Why is the cutlet mass knocked out? knocked out, from which the mass is enriched with air, becomes more homogeneous and the products are lush.
10. Why bread products from cutlet mass? In order for products to retain their shape.
11. Name the ratio of components per 1 kg of meat pulp for making cutlet mass. wheat bread - 250 g, water or milk - 300 g, salt - 20 g, ground pepper- 1 year
For the preparation of cutlet mass, they use: beef - neck pulp, flank and trimmings, pork - trimmings that are obtained
when cutting carcasses,
less often lamb - the pulp of the neck, trimmings.
For 1 kg of meat they take (net weight in g):
Wheat bread - 250
Water or milk - 300
Salts - 20
Pepper - 1
Losses during frying of products are 19%
Preparation of cutlet mass
Semi-finished products from cutlet mass
(from right to left): schnitzels, zrazy, cutlets, meatballs, meatballs
Schnitzel chopped
Chopped Zrazy
Chopped cutlets
Chopped meatballs
Competition number 2.
Conduct a study of the good quality of meat by an organoleptic method.
№ p/p
Name
Quality control
Surface
Color
Consistency
Smell
Fat condition
Competition number 3.
Solve a problematic situation:
1. What needs to be done so that when frying products from the cutlet mass do not fall apart and do not stick to the pan?
2. Is it possible to correct the error if the cutlet mass is oversalted, and if so, how?
3. On fried cutlets too fried crust formed?
Competition number 4.
In this competition, you need to calculate the amount of raw materials for the preparation of two servings of your dishes. And also complete the quality requirements.
Appearance
Taste
Smell
Color
Consistency
Competition number 5.
"Knot for memory":
-Checking safety precautions when working on electrical equipment.
1. Check the grounding of electrical equipment;
2. The presence of a rubber mat;
3. Check for bare wires;
4. Buttons "Start" and "Stop" turn on and off with wet hands;
5. At the electric meat grinder, check the correct assembly;
6. Check the meat grinder at idle;
7. When working with a meat grinder, use a fork or knife;
8. At the end of the work, turn off the meat grinder from the network, disassemble it, clean it from the remnants of raw materials and carry out sanitization;
9. When working with an electric stove: do not lean on the sides of the stove;
10. Put dishes with an uneven, dirty and wet bottom on the stove;
11. Use pot holders;
12. If fat gets on the surface of the plate, pour sugar on the stain;
13. At the end of work, turn off the stove, let it cool down and sanitize;
14. When working with the oven: turn on the knife switch;
1 5. Set the thermostat flag to the desired temperature;
16. Use doors oven as a stand;
17. At the end of work, turn off the thermostat box and turn off the knife switch;
18. After complete cooling, sanitize;
19. Do not leave electrical equipment unattended;
20. Don't forget about sanitary rules: before work, you need to wash your hands up to the elbow twice and process the disinfectant. solution;
21. Before going to the toilet - put on overalls;
22. After visiting the toilet, wash your hands up to the elbow twice and process.
Practical competition: "Lord of Taste".
You need to cook your own dish from cutlet mass .
This assignment will be graded by me. The points you received for the “Lord of Taste” task you sum up with the points scored for the previous tasks and set your own grades according to the number of points.
The final stage of educational practice:
Serving meals.
Bottom line: Reflexive circle method:
1. R Tell us about your emotional state during the lesson, what new did you learn, what did you learn?
2. What are the reasons for this?
Developed by:
Poddubnaya Anzhela Vladimirovna master, industrial training, "Yarovsky Polytechnic College".
Homemade cutlets
Cutlet meat of beef or pork with the addition of pork or beef crude fat pass through a meat grinder, add onions, egg, water, soaked and squeezed bread, salt, pepper, crackers, mix and again pass through a meat grinder. The resulting cutlet mass is well kneaded. From the lush mass we form cutlets and fry in a pan until cooked. Serve with a side dish, drizzle with butter, or margarine, or sauce.
Products for 5 servings: 200 g beef (cutlet meat), 100 g pork (cutlet meat), 10 g raw pork fat, 20 g of onion, 20 g of crackers, 1/2 egg, 50 g of wheat bread, 100 ml of water, salt, pepper, 50 g of melted animal fat, 750 g of garnish, 250 g of sauce or 50 g of butter or margarine.
We cut schnitzels from the pulp of the back leg of veal, or lamb, or goat meat. We beat off portioned pieces, loosen (we make many punctures with the end of a knife or a fork), moisten in a lezon and bread in breadcrumbs. Breaded schnitzels are fried on both sides in a pan.
When serving, put the schnitzel on a side dish, pour over with melted butter and put a slice of lemon without peel on top. Garnish - all kinds of potatoes, pumpkin, zucchini, fried eggplant.
Products for 5 servings: 700 g of veal hind leg pulp, or 750 g of lamb or goat meat, 1 egg, a pinch of salt and 60 ml of water for the lezon, 150 g of crackers, 60 g of rendered animal fat, 750 g of garnish, 50 g butter, 5 circles of lemon.
Meatballs baked in Cossack style
We prepare the cutlet mass, from which we form meatballs with moistened hands, bread them in breadcrumbs and fry in a pan until half cooked. Cooking crumbly rice porridge, mix it with sautéed tomato puree and butter, put it on a greased pan, put the meatballs fried until half cooked on top, pour sour cream sauce, sprinkle with grated cheese and bake in the oven.
Products for 5 servings: 400 g of beef (cutlet meat), or pork, or lamb, 100 g of wheat bread, 120 ml of water or milk, 50 g of breadcrumbs, 30 g of melted animal fat, 250 g rice groats, 500 ml water, 50 g margarine, 50 g tomato puree, salt, pepper, 500 g sauce, 20 g cheese (grated).
Moscow Liver Schnitzel
We thoroughly wash the liver, cut out large blood vessels and separate the films covering it. We cut the processed liver into wide pieces about 1 cm thick, slightly beat off with the blunt side of the knife, but so that the pieces retain their shape, salt, pepper and bread in breadcrumbs, not very finely ground. We fry the schnitzel in melted lard in a frying pan. Serve with mashed potatoes or bean puree, put browned onions on top of the schnitzel.
Products for 5 servings: 850 g raw unprocessed beef liver, 100 g crackers, 80 g melted bacon, 750 g garnish, 100 g browned onions, salt, pepper.
Schnitzel chopped
Cutlet beef cut in small pieces and together with pork fat we pass through a meat grinder, add salt, pepper, water or milk and knead.
From the resulting mass, we form oval-shaped cakes 7-8 mm thick (one piece per serving), sprinkle with salt and pepper, moisten in an egg, bread in ground breadcrumbs and fry on a stove in a pan. Drizzle with butter or margarine when serving, serve with fried potatoes.
Products for 5 servings: 700 g of pork (cutlet meat) or 600 g of lamb, 100 g of raw lamb fat or 600 g of beef (cutlet meat), 100 g of pork or raw beef fat, 60 ml of water, 1 egg, 100 g of crackers, 60 g melted animal fat, 750 g garnish, 50 g butter or margarine, salt, pepper.
Cutlets, meatballs, schnitzels
Cut beef cutlet meat into small pieces and pass through a meat grinder, add salt, pepper, water or milk and knead. From this mass, wetting our hands in water, we form products of an oval-flattened shape with a pointed end (cutlets) or a round-flattened shape with a thickness of 2–2.5 cm (meatballs) or a flat-oval shape with a thickness of 1 cm (schnitzels).
Cutlets, meatballs and schnitzels can be cooked with the addition of onions and garlic. The molded products are breaded in breadcrumbs and fried as described in the heat treatment methods. Serve with a side dish, drizzle with butter, or margarine, or sauce.
Side dishes - crumbly cereals, boiled pasta and legumes, stewed cabbage, mashed potatoes, fried potatoes. Sauces - tomato, sour cream, sour cream with tomato, sour cream with onion. If desired, you can put in a mass of 50 g of onion and 3 cloves of garlic (5 g). By this amount, water or milk should be reduced.
Products for 5 servings: 400 g chopped cutlet meat beef, or pork, or lamb, 90 g of wheat bread, 120 ml of water or milk, 50 g of ground crackers, 30 g of melted animal fat, 750 g of garnish, 250 g of sauce or 40 g of butter.
Hedgehog meatballs
Grind cutlet meat in a meat grinder, add salt, pepper, finely chopped sauteed onion, boiled crumbly rice, mix and form meatballs in the form of balls of 3 - 4 pcs. per serving. Bread the balls in flour, fry in a pan, transfer to a shallow dish in 1 - 2 rows, pour sauce with water and simmer for 20 - 25 minutes.
Serve the meatballs with a side dish and the sauce in which they were stewed. Sauce - tomato or sour cream with tomato. Side dishes - boiled potatoes, mashed potatoes.
Products for 5 servings: 400 g beef (cutlet meat), or pork, or lamb, 60 ml of water, 150 g boiled rice, 60 g of sautéed onions, salt, pepper, 40 g of flour, 40 g of melted animal fat, 400 g of sauce, 100 ml of water, 600 g of garnish.
Country style cue balls
We pass beef together with raw beef or pork fat through a meat grinder with a large grill, add finely chopped raw onion, water, salt, sprinkle with pepper and mix. We form meatballs from minced meat (1 piece per serving), bread them in flour, fry, put on a saucepan, pour sauce (onion or mushroom with onions) and simmer for 10-15 minutes, adding broth as necessary. Serve with stewed potatoes and the sauce in which the cue balls were stewed.
Country-style cue balls are prepared in a different way. We put part of the browned onion on the bottom of the saucepan, put boiled dried or dried onion on top. fresh mushrooms and fried cue balls, again a layer of onions and mushrooms, pour mushroom broth and simmer until done.
Garnish preparation: cut the potatoes into large cubes, fry until tender, then mix with carrots, cut into medium cubes and fried separately also until tender, raw finely chopped onion, sauteed with tomato puree, pour broth and simmer until tender. At the end of the stew, add Bay leaf, pepper and salt.
Products for 5 servings: 750 g of beef meat, 100 ml of water, 100 g of onion, 25 g (1 tablespoon) wheat flour, 25 g of raw fat, 750 g of garnish.
For the sauce: 25 g dry mushrooms, 250 ml mushroom broth, 200 g onion, 100 g tomato paste, 25 g of fat for passivation, pepper, bay leaf. Products for 5 servings of garnish: 750 g potatoes, 100 g carrots, 150 g onions, 50 g tomato paste, 50 g fat, salt, spices.
Meatballs in tomato
Prepare minced meat, add finely chopped green onions (previously sorted and washed) or a head of grated onion to it and mix it all well. Then cut balls weighing 20 - 30 g each from minced meat, roll them in flour and fry on all sides in oil in a heated frying pan.
Put the fried meatballs in a shallow pan, add tomato puree, a glass meat broth, 1 - 2 bay leaves, 5 - 6 peppercorns (or 1/10 capsicum), 2 - 3 cloves of garlic mashed with salt, cover the pan with a lid and simmer the meatballs on low fire 10 - 20 minutes, then season with salt, a spoonful of spicy tomato sauce and sprinkle with finely chopped parsley when serving. Serve with boiled rice buckwheat porridge, fried potatoes or mashed potatoes. For 500 g of meat (pulp) - 100 g of green onions or a head of onion, 1/2 cup of tomato puree, 100 g white bread, 2 tbsp flour and 2 tbsp oil.
Hare meatballs in sour cream with onions
We cut the meat from the carcass of the hare, clean it from films and tendons, sprinkle with salt and pepper and pass it through a meat grinder along with bread soaked in milk and lard(bacon). We mix everything well and form meatballs, which we bread in flour.
Put the meatballs in a pan with hot ghee, around them we lay raw, sliced onions and fry the meatballs, stirring the onions. Fried meatballs and onions, without removing from the pan, pour sour cream and boil.
When serving as a side dish, put the meatballs with onions, pour over the sour cream in which they were cooked. Sprinkle the dish with parsley or dill. Side dishes - boiled or mashed potatoes or boiled pasta.
Products for 5 servings: 600 g of rabbit meat, 100 g of wheat bread, 150 ml of milk, 100 g pork fat, salt, pepper, 30 g flour, 300 g onion, 50 g melted butter, 150 g sour cream, 750 g garnish, greens.
Rabbit cutlets
Wash the carcass of the rabbit, separate the meat from the bones, cut it into pieces and pass it through a meat grinder along with internal lard or lard. We combine the chopped meat with bread soaked in water or milk, put salt, pepper, mix well and pass through a meat grinder again, after which we knock out the mass. From the resulting cutlet mass, we form cutlets, bread them in breadcrumbs and fry on both sides in a pan, bring to readiness in the oven.
Serve cutlets with a side dish and sauce or pour over melted margarine. Side dishes - crumbly cereals, boiled green pea, mashed potatoes. Sauces - tomato or milk with onions.
Products for 5 servings: 600 g rabbit meat, 20 g internal fat or bacon, 150 g of wheat bread, 200 ml of water or milk, salt, pepper, 100 g of ground crackers, 50 g of margarine, 750 g of garnish, 250 g of sauce or 50 g of margarine.
Zrazy chopped
Cutlet meat of beef (pork, veal) with the addition of pork or beef raw fat is passed through a meat grinder, add an egg, water, soaked and squeezed bread, salt, pepper, crackers, mix and again pass through a meat grinder. We form cakes 1 cm thick from the cutlet mass. Put the minced meat in the middle of the cake (chopped sautéed onions and greens, chopped boiled eggs). After that, we connect the edges of the cake, bread in breadcrumbs, give them an oval-flattened shape and fry. Serve with garnish and sauce. Side dishes - crumbly cereals, mashed potatoes, boiled vegetables with butter. Sauces - tomato or sour cream.
Products for 5 servings: 400 g of beef (cutlet meat), or veal, or pork, 100 g of wheat bread, 100 ml of water or milk, salt, pepper, 50 g of rendered animal fat, minced meat: 300 g of onion, 40 g of fat baked animal, 1 egg, 20 g parsley (greens); 60 g ground crackers, 500 g garnish, 250 g sauce.
Cutlet meat of beef (pork, lamb) with the addition of pork or beef raw fat is passed through a meat grinder, add water, soaked and squeezed bread, salt, pepper, mix and again pass through a meat grinder. Add chopped sautéed onion to the cooked cutlet mass (you can add green onions). Next, mix and form in the form of balls of 3 - 4 pcs. per serving, breaded in flour, fry to a crust on all sides in a pan, transfer to a shallow dish in 1 - 2 rows, pour sauce diluted with water, and simmer for 20 - 25 minutes.
Serve the meatballs with a side dish and the sauce in which they were stewed. Side dishes - crumbly cereals, boiled potatoes or mashed potatoes. Sauce - tomato or sour cream with tomato.
Products for 5 servings: 400 g of beef (cutlet meat), or pork, or lamb, or goat meat, 80 g of wheat bread, 120 ml of milk or water, 120 g of onion, 20 g of melted fat (for sautéing onions), 40 g flour, salt, pepper, 40 g melted animal fat, 400 g sauce, 100 ml water, 500 g garnish.
Cutlets baked with milk sauce
We prepare the cutlet mass, form cutlets from it and, without breading, put them on a greased baking sheet or large frying pan. We make a deepening along the length of the patty in the middle, fill it with a thick milk sauce, sprinkle with grated cheese, drizzle with butter and bake in the oven for 15-20 minutes. Serve cutlets with a side dish and pour tomato sauce on the side. Side dishes - boiled potatoes, boiled vegetables with butter.
Products for 5 servings: 400 g of beef (cutlet meat) or veal, 100 g of wheat bread, 120 ml of water or milk, 300 g of minced meat - thick milk sauce, 50 g of butter or margarine, 20 g of cheese (grated), 500 g garnish, 250 g tomato sauce, salt, pepper.
As you know, the cutlet mass is prepared from the pulp of the meat of the shoulder blades, neck, flank, as well as from scraps of other parts of the carcass. Of course, food dietary value cutlet mass increases if parts of the carcass are used for its preparation, which contain few connective tissue proteins. In any case, the meat used to prepare the cutlet mass is stripped of tendons, fascia and bruised areas. The semi-finished product necessarily prepared in this way is passed through a meat grinder twice, and in some cases three times. Moreover, each subsequent grating should have smaller holes than the previous one. If the cutlet mass is not intended for patients diabetes, then wheat bread soaked in water and then squeezed out is added to it. Stale wheat bread is most suitable for this purpose. Chopped meat and the bread is well stirred and once again passed through a meat grinder with a medium grate. According to diets No. 7, 10, salt is not added to the cutlet mass. Steamed cutlets, meatballs, schnitzels, zrazy, meatballs and rolls are most suitable for dietary purposes, i.e. when these products are cooked on the grate of a steam pan. If, according to especially strict diets, it is required to remove nitrogen-containing extractive substances and purine bases from the cutlet mass as much as possible, then it is advisable to boil products from such a mass in boiling water.
When a piece of meat weighing 100 g is boiled until cooked, approximately 65% of nitrogen-containing extractive substances turn out to be in the broth, when boiling a pure (without bread) cutlet - about 50, from a cutlet with bread - about 40, and when replacing bread with boiled rice - no more than 30 % nitrogen-containing extractives. Approximately 70% of these compounds remain in the steamed bread patty. With diseases of the heart, blood vessels and kidneys, it is also better not to get carried away with such cutlets. A piece boiled beef compared to steam cutlets, the food is more dietary. A fairly common dish made from cutlet mass is a steam roll. To do this, the cutlet mass is laid out in an even layer 1.5 cm thick on a two-layer gauze moistened with water. In the middle, either boiled rice with herbs, or a hard-boiled egg and finely chopped, or other minced meat are also laid in an even layer. Then, lifting the gauze on one side, cover the minced meat - the filling in such a way that the edges of the cutlet mass layer are connected to each other. After that, it remains to roll the roll with a seam down from gauze onto the grate of a steam pan and steam it. You can steam the roll, leaving it in gauze.
Diet meatballs are small balls of 10 - 12 pcs. per serving, steam them, or simply boil them in a saucepan, dropping them into boiled water, or boil them in a saucepan, pouring them warm water. To prepare a portion of meat dumplings, it is taken (in g): beef - 100, milk - 30, butter - 5 and vegetable oil 3, wheat flour - 3 - 5.
per portion of meat steam cutlets on diets No. 1, 5a, 5, 15 take (in g): beef - 100, wheat bread- 15, butter - 5, vegetable oil - 3, water - 15. For the same portion of steam cutlets, but on the Xa 4 diet, 8-10 g of boiled rice is taken instead of bread. To prepare a portion of meat steam cutlets baked with milk sauce, you need to take (in g): beef - 100, wheat bread - 15, milk - 50, wheat flour - 3, water - 15. Cutlets are baked as follows: steamed cutlets put in a saucepan moistened with water, cook white sauce, fill them with cutlets and bake them in the oven. And this is a recipe for meat steam roll stuffed with rice and herbs. Taken (in g): beef - 100, butter, rice and greens - 10 each, vegetable oil - 3 - 5, wheat bread - 15, eggs - 1/6 - 1/4 pcs., water - 15 - all this for one serving.
Offal dishes have a high nutritional value and good taste. Some offal contains more protein than meat. They are rich in vitamins minerals and have high calorie content. When preparing dishes from offal, it is necessary to strictly observe the rules of sanitation and hygiene, since if the rules are violated, offal can serve as a medium for the development of microorganisms.
Prepared by-products are immediately subjected to heat treatment. They are most often boiled and then fried or stewed. Some offal is immediately used for frying.
Boiled tongue. Prepared languages are placed in hot water bring to a boil, add raw carrots, parsley, onions and cook at a low boil for 2-3 hours, put salt at the end of cooking. If salted tongues are used for cooking, then they are placed in cold water, as this contributes to a more complete extraction of salt. The boiled tongues are placed in cold water for a few minutes and the skin is removed from the hot tongues. Tongues are cut into portions, poured with a small amount of broth and brought to a boil. Until the holiday is stored in the broth.
They release it on a plate or a la carte dish, first put a side dish - mashed potatoes or green peas, put the tongue next to it, pour it with red sauce, red with onions and cucumbers, sour cream with horseradish.
Beef tongue 126, or lamb 143, or pork, or veal 127, carrots 4, onions 4, parsley 3, garnish 150, sauce 75 Yield 300.
Kidneys in Russian. Processed kidneys are soaked, poured cold water, bring to a boil, drain the broth, wash the kidneys, pour cold water again and boil for 1-1.5 hours at a low boil. Ready kidneys are washed and stored without broth, covered with a damp cloth.
Lamb, veal or pig kidneys raw, and beef - pre-cooked cut into slices and fried. Pickled cucumbers are peeled, cut into diamonds or slices and stewed. Potatoes - sliced \u200b\u200band cubes, fried. Browned vegetables are combined with cucumbers, browned tomato is added and stewed for 10-15 minutes. Then diluted flour sauté is introduced, fried kidneys, potatoes, peppercorns, bay leaf are put and stewed for 20-25 minutes.
Kidneys in Russian can be cooked in red sauce. In this case, fried kidneys, potatoes, browned vegetables, poached cucumbers are put in a deep bowl, poured with red sauce and stewed. When stewing, add bay leaf, peppercorns.
When on vacation, put in a lamb or a la carte pan, sprinkle with finely chopped garlic and herbs. If a dish is prepared in large quantities, then the potatoes are not put during stewing, but they are used as a side dish when on vacation.
Kidneys fried in sauce. Pork, lamb and veal kidneys are raw, and beef kidneys, pre-boiled, are cut into slices or circles, sprinkled with salt and pepper, put in a frying pan heated with fat and fried for 5-6 minutes, poured with red, onion, tomato or sour cream sauce and bring to a boil.
When on vacation, fried potatoes or crumbly porridge are placed in a lamb or a portioned pan, next to them are kidneys and sprinkled with chopped herbs.
Brains are boiled. The processed brains are placed in a dish in one row so that they do not deform, they are poured with cold water so as to cover only the surface of the product, carrots, parsley, onions, peppercorns, bay leaves, salt are added and vinegar is poured in. Water is acidified in order to improve the taste and color of the brains, as the proteins coagulate better and the brains acquire a denser texture. Bring to a boil, cover the dishes with a lid and cook for 25-30 minutes at low heat without boiling. Store them in the same decoction. Boiled brains are portioned.
When on vacation, boiled or stewed rice, mashed potatoes or green peas are placed on a plate or a la carte dish, next to them are brains, boiled champignons or porcini mushrooms, cut into slices, are placed on top and poured with steam or white sauce, you can let go without mushrooms.
Brains are fried. The boiled brains are cooled, cut into slices, sprinkled with salt and pepper, breaded in flour, put in a frying pan heated with fat and fried until golden brown.
On vacation, a side dish is put on a portioned dish: fried potatoes, mashed potatoes, poached vegetables, complicated side dish, consisting of 3-4 types of vegetables, next to them - brains, pour them with melted butter with lemon juice or put a slice of lemon, sprinkle with chopped herbs.
Free brains. Boiled brains in halves or whole sprinkled with salt, pepper, breaded in flour, moistened in lezon and breaded in ground breadcrumbs, deep-fried until formed crispy crust, removed from the fat, placed in a frying pan and heated in an oven.
When on vacation, fried potatoes, mashed potatoes, green peas or a complex side dish are placed on a portioned dish, brains are nearby, poured with melted butter or tomato sauce is served separately.
Fried liver. The liver, cut into portions, is sprinkled with salt, pepper, breaded in flour (it can be scalded before breading), placed on a baking sheet heated with fat, fried at high heat until a crispy crust is formed, and brought to readiness in the oven. It is impossible to overcook the liver, as its quality worsens (it becomes tough).
When on vacation, fried or boiled potatoes or mashed potatoes are placed on a portioned dish or plate, next to it is the liver, pour it with melted butter, you can put fried onions on top.
Liver stewed in sauce. The semi-finished product prepared for frying is placed on a baking sheet heated with fat, fried, then poured with sour cream or sour cream sauce with onions and stewed for 15-20 minutes.
When on vacation, boiled or fried potatoes, mashed potatoes or crumbly porridge are placed in a lamb or a plate, next to it is a liver, poured over it with sauce.
Beef liver 127, or lamb, or pork, or veal 119, wheat flour 5, melted animal fat 7, sauce 75, garnish 150. Yield 300.
Liver Stroganoff. The liver, cut into sticks 3-4 cm long and weighing 5-7 g, is placed on a frying pan heated with fat with a layer of 1-1.5 cm, sprinkled with salt, pepper and fried for 3-4 minutes. Then pour sour cream sauce with onions, add browned tomato puree, sauce "South" and bring to a boil. The dish can be prepared without Southern sauce.
On vacation, the liver, along with the sauce, is placed in a lamb or a portioned pan, sprinkled with chopped parsley. Garnish - fried or boiled potatoes, mashed potatoes, boiled pasta- served separately or together with the liver.
Tripes in sauce. The treated scars are rolled up, tied with twine, put in a bowl, poured with cold water, salted, brought to a boil and boiled for 4-5 hours at a low boil. 30 minutes before the end of cooking put raw vegetables, bay leaf and pepper. When the scars become soft, they are taken out, freed from twine, cut into noodles, combined with red, onion or tomato sauces and stewed for 15-20 minutes. When on vacation, a garnish is put in a lamb or a la carte dish - boiled potatoes or stewed rice, scars are placed next to them in sauce, sprinkled with herbs.
Heart or lung in sauce (goulash). The heart or lung is pre-boiled, cut into pieces in the form of cubes weighing 20-30 g, lightly fried, then put in a deep bowl, browned onions are added, poured with red sauce and stewed for 15-20 minutes. IN ready goulash add finely chopped garlic.
When on vacation, a side dish is put in a lamb or on a plate - boiled or fried potatoes, mashed potatoes, boiled pasta, crumbly porridge, next - goulash with sauce.
Cutlet mass is prepared from beef, veal, pork, rabbit and less often from lamb. IN industrial environment When processing whole carcasses, half-carcasses and quarters of cattle, for the cutlet mass, first of all, they take the flesh of the neck, flank, as well as all the small pieces remaining when cutting the carcasses.
The meat, cleaned of coarse tendons, is cut into pieces weighing from 50 to 200 g and passed through a meat grinder or cutter. The chopped meat is combined with white bread soaked in water or milk, salt, pepper and kneaded with a wooden spatula in a wide and shallow bowl or in meat mixers. The mixed mass is again passed through a meat grinder, then mixed well again. Can be added to lean meats internal fat(up to 5% by weight of meat).
The best bread for cutlet mass is from wheat flour 72% and 30% yield. Bread should be non-sour, without burnt crusts and a little stale; soft bread, especially warm, gives the cutlet mass a viscous consistency. Relying on the norm of water or milk (30% by weight of meat) when soaking is completely absorbed by the bread; it is not required to squeeze the soaked bread before joining with the meat. If the mass turns out to be too thick (when meat from old animals is processed), more water or milk is added to it while kneading, but in such a way that the total amount of liquid in the mass does not exceed 40% by weight of the meat.
During the passage through the meat grinder, the temperature of the cutlet mass rises by 3-5°C. To ensure that the mass has the lowest possible temperature when leaving the meat grinder, the meat, bread and water must be cooled, and the meat grinder must be well adjusted. Sometimes chopped fried or raw onions are placed in the meat cutlet mass.
Cutlets, meatballs, meatballs, meatballs and other products made from chopped very fatty pork, as you know, are obtained excessively loose consistency due to their content of too a large number fat.
To prepare these products from fatty pork, normal, i.e. the consistency determined for them, lean meat of other animals or birds should be added to the cutlet mass from such pork.
To do this, you can use lean beef meat (better than young animals), veal, young lamb, rabbit, chickens and turkeys of the 3rd grade, pheasants, hazel grouses, the so-called sirloins with a heavily shot through the breast, and lean meat of some other animals and birds.
The amount of lean meat to add to the fatty pork cutlet mass can be different and range from 10 to 50%, depending on the degree of fat content of the pork.
Bread, salt, milk, water and other components are added to the fatty pork cutlet mass at the usual rate adopted for various products from minced beef, veal, etc.
Cutlets, cue balls and schnitzels are prepared as follows: with a hand dipped in water or in a diluted egg, parts equal in weight are separated from the cutlet mass, which are shaped with a knife, breaded in breadcrumbs or in ground breadcrumbs (cutlets and cue balls are made 1, 2 and 3 pieces per serving, schnitzels - 1 piece).
Cutlets are given an ovoid-flattened shape; their length is 12 cm, width 5.5 cm and thickness 1.75 cm. The shape of the cue balls is flattened round; diameter 6.5 cm, thickness 2 cm. Schnitzels are oval; when cutting, schnitzels are broken with a wide knife to a thickness of 0.5 cm.
Zrazy is prepared in the form of cutlets having an oval shape; they are stuffed with specially prepared minced meat, breaded in breadcrumbs.
Rolls are stuffed most often with eggs, pasta, but can also be taken as minced meat. various cereals, as well as browned onions.
Products: for 1 kg of meat (pulp) put 250 g of white bread, 300-400 g of water, 20 g of salt, 0.5 g of ground pepper.
