Technological process of processing fresh and canned mushrooms. How to properly process raw mushrooms

Mushrooms are exposed to high temperatures in order to completely or partially eliminate their poisonousness, bitter taste or bad smell. It should be remembered that such processing worsens nutritional qualities mushrooms, and also weakens their aroma and taste. Therefore, if there is such an opportunity, it is better not to boil the mushrooms at all, but to fry them in natural, fresh. This is quite possible with, and young, as well as many and. Let's say even more: some varieties of mushrooms become viscous after boiling. This happens, for example, with , as well as legs and . These features are worth knowing when preparing mushroom dishes.

But with some mushrooms, cooking is indispensable. We have to sacrifice nutritional value in order to dissolve harmful substances in water. These mushrooms include: volnushki (and), some russula (and), milk mushrooms (and). They need to be boiled for about 15-30 minutes, and then be sure to pour the broth. The bitter taste of some mushrooms (as well as some and) is removed by short-term cooking (5-15 minutes is enough). But cooking is generally useless - the bitterness will not disappear.

Stage one — primary processing mushrooms. Consists of several consecutive steps:

1) Sort. Different types of mushrooms differ not only in taste, but also in cooking technology. That's why presort won't hurt at all. For example, you can separate mushrooms that need to be boiled from those that can be thrown into the pan fresh. To make it convenient to process mushrooms, it is recommended to arrange them into piles, depending on the size.

2) Clean up debris. Together with mushrooms, we bring leaves, needles, pieces of moss and twigs from the forest that have stuck to hats and legs. All this inedible debris, of course, must be removed - scraped off with a kitchen knife or gently cleaned with a clean cloth. You should be especially careful with mushrooms that are planned to be dried for the winter. Here you can clean the entire surface of the mushroom with a brush, without missing a single fold.

3) Clean with a knife. Some parts of the mushroom are definitely not suitable for food. They must be carefully cut with a knife so as not to risk your health. These are, for example, all softened, damaged or darkened places. If the mushroom is old, then the inside of the cap should also be removed. For some mushrooms, it is recommended to cut off the leg so that the dish does not turn out to be viscous. And in late and russula they clean the hat - there the skin becomes slimy and bitter during the cooking process.

4) Rinse with running water. The time for washing mushrooms should be short so as not to spoil taste qualities this product. If the mushrooms are planned to be fried, then it is enough to pour over them cold water. Drying mushrooms are not washed at all. All other processing methods involve a quick wash in cold water and leaning back in a colander to drain excess liquid from the glass. For these purposes, by the way, a sieve or a sloping board without recesses and depressions is also suitable. Some mushrooms have an uneven surface; dust and sand often collect in their folds. These are hedgehogs, lines, morels and some others. Naturally, such species need to be washed a little longer to remove all debris. True, experts say that you still won’t get rid of the sand completely with plain water, and they recommend boiling the mushrooms in boiling water for five minutes, and then drain the water and rinse in a colander.

5) Soak. This is done in order to remove bitter or salty notes from the mushrooms in taste. In this case, it is recommended to change the water once an hour so that harmful substances leave faster. Soaking also helps restore dried mushrooms to their original moisture content. Such water can be used as a base for mushroom broth.

6) Cut. This is needed for large mushrooms that cannot be cooked whole. Many people separate the caps from the legs and cook them separately to make the dish or canned food in a jar look more attractive. The hat is cut into an even number of parts (two, four, six - it all depends on the size). The leg is carefully cut across, making sure that the pieces do not turn out too thick.

II stage- subsequent (thermal) processing of mushrooms. Includes several options for you to choose from:

1) Boiling. Boil the water first, add salt to your taste and put the mushrooms. The foam formed during the cooking process must be removed. Boil the mushrooms for about 15-30 minutes. The finished product is thrown into a colander or cooled in cold water.

2) Boiling. Initially, the mushrooms are placed in cold salted water and brought to a boil as quickly as possible. Immediately after boiling, the dishes are removed from the stove. Mushrooms can be gradually cooled in the same water in which they were boiled, or poured over with cold water. When the mushrooms have cooled, they must be placed in a cloth bag or on a sieve to remove any remaining moisture. It is impossible to squeeze mushrooms: with this method, along with water, useful substances also irrevocably leave the product.

3) Scalding (or blanching). First, the mushrooms are thoroughly washed, and then they are placed on a sieve or in a colander and poured over very hot water. After that, briefly lowered into boiling water (you can hold it over a pot of boiling water). Blanching is the most fast way heat treatment. After it, the mushrooms do not break, which is very important if you are going to salt or pickle them. As a rule, mushrooms or russula with a flat or just a large hat are subjected to scalding.

Summary

Not all mushrooms (even edible ones!) are suitable for food. For example, old or overgrown specimens are soft, flabby and extremely unappetizing in aroma. It is better not to risk your health and throw away such mushrooms without regret. But the problem is that even young mushrooms quickly deteriorate if they are not processed immediately after returning from the forest. If this is not possible, then processing can be postponed until the next day, but not later. At the same time, it is advisable to clean the mushrooms from debris, but in no case cut or wash. It is best to keep the gifts of the forest in a wide basket or other flat dish. Mushrooms need coolness and good ventilation. Therefore, a basement, corridor, barn or underground is the best place for storage. In urban conditions, a refrigerator is also suitable. Just do not forget to set the temperature mode + 2 ° - + 6 °. If you plan to boil the mushrooms, you can fill them with cold water during storage.

What if the next day it was not possible to process the mushrooms? There is a proven way to extend their "life". The product must be washed with cold water, let the moisture drain (a colander or sieve is suitable for this purpose), pour boiling water over it, and then put it in neat rows in a bowl and sprinkle with table salt. The container must be glass or enameled, and you need to put it on ice. In this form, the mushrooms will retain their freshness for another week.

kerescan - Oct 16th, 2015

For a long time, mushrooms have been harvested for future use. To enjoy mushroom dishes all winter, they were mostly salted and dried. Mushrooms harvested by the proposed methods retain almost all of their useful and gustatory qualities. They can be further used for the preparation of various mushroom dishes. Later mushrooms they began to pickle and preserve, hermetically sealing them in glass jars.

Even our ancestors, while harvesting mushrooms, noticed that dried mushrooms are well preserved throughout the winter. This is due to the fact that in mushrooms harvested in this way, only about 24% of moisture is retained. Under such conditions, the vital activity of microorganisms stops or is disturbed. Therefore, dried mushrooms can be consumed without harm to health. The main condition for their storage is the absence of moisture in the room where these mushrooms are located.

During the process of preserving mushrooms, microorganisms are adversely affected by heat, which mushrooms are exposed to when using this method of harvesting them.

During the process, mushrooms are affected not only by high temperature, as in canning, but also acetic acid, and table salt, which also adversely affects the state of microorganisms.

During the fermentation process that occurs when pickling mushrooms, lactic acid is formed, which, along with salt, destroys pathogenic microflora.

All edible mushrooms contain many protein compounds, as well as carbohydrates and water. Therefore, in mushrooms a favorable environment is created for the reproduction of various kinds of microorganisms. Because of this, mushrooms do not store fresh for longer than a day. Fresh mushrooms, for the same reason, cannot be transported over long distances.

Starting the processing of mushrooms, it is necessary to carefully review each mushroom separately. First of all, this requirement applies to morels and agaric mushrooms. In the pits of morels, small midges often get stuck, and between the plates of the corresponding mushrooms there may be lumps of earth or grains of sand. For processing, mushrooms cleaned from forest debris are used, which must be whole and strong. If worms are found in mushrooms, they are by no means used. Firstly, it spoils the appearance of such blanks, and secondly, toxins accumulate in worm mushrooms that contribute to the poisoning of the body.

If it is necessary to pickle mushrooms and hermetically seal them in jars, it is necessary to use only mushroom caps, only a sock is used for pickling mushrooms, and only a curl is taken from other mushrooms. It is advisable not to preserve all the mushrooms en masse, but to sort them according to their places of growth. This means that mushrooms collected in a spruce forest are rolled up separately from mushrooms collected in a pine forest. Accordingly, they come with mushrooms of different species collected in different forests. When sorting mushrooms, it is necessary to cut and clean the stem of each mushroom separately. In addition, with a knife, they carefully clean the hats from the skin, if necessary, and from various debris. If you come across a mushroom in which the wormhole hit a small part of it, you can cut it out with a knife. If the wormhole has captured half of the fungus, it is better to throw it away. Mushrooms intended for drying do not need to be washed. They are cleaned of debris and each mushroom is individually wiped with a clean, damp cloth. Mushrooms intended for salting, pickling and canning must be thoroughly washed in running water.

How to wash mushrooms.

Not only their safety, but also the health of those who will consume them depends on how thoroughly the mushrooms are washed. Therefore, the process of washing mushrooms should be given special attention and not save water. At the same time, it should be taken into account that prolonged washing causes the loss of aromatic substances present in mushrooms. If it is not possible to rinse the mushrooms in running water, they are washed in a separate container, while changing the water several times. Mushrooms are best washed in running water, as pressurized water removes dirt stuck between the plates and in natural folds well.

See video: How to pre-clean mushrooms (Oil, Polish, chelyshi, aspen, porcini)

Since ancient times, they have firmly entered Russian cuisine. Our ancestors not only prepared dishes based on them, but also stocked up on mushrooms for future use. In other cuisines, mushrooms have also always been given pride of place. French julienne, fragrant European chanterelles with vegetables, expensive truffles - huge variety options, among which you can find something of your own.

A little about the benefits and disadvantages of mushrooms

As for vitamins, there are more of them in mushrooms than in cereals - for example, vitamins PP, D, A. Mushrooms contain a lot of sulfur and polysaccharides, so they are useful for preventing cancer. It is believed that a reliable cancer prevention is dried porcini mushrooms. Oils also contain a substance that alleviates the symptoms of gout.

Any mushrooms are rich in extractive substances, they make the most fragrant and rich in flavor broths, sauces, gravies. Their taste allows you to combine mushrooms with many other products - meat, fish, vegetables, seafood.

Dry mushrooms ground into flour are best absorbed. That is, if you are a big lover of mushrooms and cannot live without them, then you can use them a little more often in the form of pancakes.

In dried mushrooms there is a substance fungin, which gives an additional load on the liver. Nutritionists advise eating mushrooms no more than 2 times a week. Pediatricians recommend giving mushrooms to children no earlier than from the age of 7.

Mushrooms accumulate nitrates and harmful substances of the area in which they grow. Therefore, it is important to collect them in ecologically clean areas and, when buying from the market, ask what locality they are from.

People with chronic gastritis, ulcers, diseases of the liver, duodenum and kidneys should better consult with their doctor about the systematic use of mushrooms. Do not eat overripe, old and softened mushrooms.

Each dish has its own mushroom

Broths, sauces are prepared from white mushrooms, they are fried, pickled and salted. Boletus and boletus are never used to make soups and broths. They are best fried, stewed, marinated.

Butter can be dried, boiled, marinated. They should not be fried and stewed, as they secrete a slippery specific juice. Chanterelles are great for frying. They can also be pickled, although they are not very elastic. They are also used for open pies, quiches. But we do not recommend drying or boiling chanterelles. They are bitter, and dried are generally almost tasteless.

Mushrooms and oyster mushrooms can be cooked as you like. Grilled champignon caps lightly sprinkled with olive oil and salt are very tasty.

Black and white milk mushrooms are ideal for salting, they are prepared only in this way. These are noble and very tasty mushrooms used exclusively in Russian cuisine.

For julienne good choice there will be white mushrooms, mushrooms. Mushrooms are also used in julienne, but their taste is quite neutral. Dried mushrooms make very fragrant soups and broths, gravies for meat and vegetables.

mushroom preparation

In old mushrooms, it is recommended to cut off the tubular layer under the cap, as spores form there. It is important to cook peeled mushrooms immediately, as mushroom fibers absorb excess odors very quickly.

Mushrooms are not recommended to be washed before drying, it is enough to clean them of litter, cut off the roots, separate the caps from the legs and cut too large parts in half.

The preparation of dried mushrooms is that they are washed, doused with boiling water and soaked in cold water for 4 hours. Such mushrooms are subsequently boiled in this very water in which they lay.

General rules cooking

Mushrooms change their taste and smell very easily, so we do not recommend adding spicy-smelling spices to them. Salted or pickled mushrooms should be rinsed in cold water before being added to a salad to remove excess salt and acid.

You can freeze any mushrooms. In this form, they are stored for a long time and are easy to prepare. Moreover, they do not need to be defrosted, it is enough to put them in the dish being prepared at the right time.

You can cook a hot dish from salted and pickled mushrooms or use them in salads if you boil them in water for 5-7 minutes to remove excess salt and acid. If you use salted mushrooms, then they can be soaked in cold water for about 5 hours.

Sour cream, onions, garlic, dill, parsley, and apples are most often used to season mushroom dishes. In minimal quantities, we recommend adding nutmeg, cloves, allspice. Especially few spices are required for mushrooms, milk mushrooms, chanterelles and whites.

We advise you not to use vinegar when cooking, but to replace it with lemon juice. Mix while cooking different types mushrooms are not recommended, each type is better to cook separately. The exception is heat.

Roasting and stewing mushrooms

It is very tasty to stew mushrooms in sour cream, rabbit broth or white wine. Such stewed mushrooms can be used as an independent side dish, or as part of a complex dish.

Boiling mushrooms and broths

Any mushrooms are cooked no more than 20 minutes after boiling. Milk mushrooms and russula are boiled for 5 minutes, boletus - 7 minutes, white and boletus - 10 minutes. Morels are boiled in salted water for 15 minutes. Chanterelles and Valui - 20 minutes. After boiling the mushrooms, rinse with cold boiled water. Large mushrooms cook faster than small ones.

Dried chanterelles will boil better if you add a pinch to the water. baking soda. The peeled legs of the boletus will not darken during cooking if they are cooked without cutting. So that the mushrooms do not lose their taste and aroma during cooking, we advise you to cook them only on medium heat. When cooking mushrooms and mushrooms, try adding to boiling water Bay leaf, the aroma will become more pleasant.

Checking the readiness of mushrooms is easy - raw mushrooms float, and the finished ones sink to the bottom.

Salting and pickling mushrooms

If you salt or pickle mushrooms yourself, do not use metal lids. It is best to cover the jar with several layers of wax paper, tie it tightly with twine and put it in a cool place. When marinating, try adding a little cloves, star anise and cinnamon to the marinade - this will give a spicy original flavor.

Some types of mushrooms can be eaten raw, but in most cases, heat treatment is still preferable. Therefore, if your favorite dish- fried mushrooms with potatoes, for starters, learn not to cook this dish, but to properly process mushrooms.

Sorting and processing forest mushrooms

What should you do with mushrooms after you come home from the forest? Experts recommend:

Sort the harvested mushrooms (by size and type);
Thoroughly clean each mushroom from debris, dirt and needles;
Check the mushrooms for any damage/cracks/dents;
Darkened spots and bruises must be removed with a knife;
Sometimes it is necessary to remove the crumpled mushroom cap, especially when it comes to oils or russula, since it is the caps that contain a large amount of alkaloids.

When should mushrooms be processed?

If you want to cook fried mushrooms with potatoes, then ideally, process the mushrooms directly on the day they are harvested. Why? This is extremely important so that in mushrooms, even during thermal processing, all useful qualities. If for some reason it is not possible to process the mushrooms (sort out, sort by type and size, clean) on the day of collection, it is allowed to leave them until the morning. But, at the same time, it is extremely important to clean the mushrooms at least from dirt and leaves, but in no case wash. Next, place the mushrooms in a cold place (refrigerator, cellar). Mushrooms intended for cooking can be poured with a large amount of water.

Wash and soak harvested mushrooms

Washing and soaking mushrooms is often the first step in any mushroom cooking process. If the mushrooms are not intended for cooking, but for drying, they should never be washed and soaked! Such mushrooms only need to be cleaned of debris and wiped with a damp, clean cloth. If the mushrooms were cleaned and washed correctly and on time, then any dish with their participation, including fried mushrooms with potatoes, will acquire an amazing taste and aroma!

A few rules for competently washing mushrooms;

Do not wash the mushrooms for too long under hot water, because if they absorb a lot of water, then during the cooking process you will encounter certain problems (long cooking);
Mushrooms should be washed under running water for 1-2 minutes, and then left on a dry, clean towel (drain);
Porcini mushrooms must be scalded several times with boiling water before cooking so that in the future they do not crumble when cut and are more resilient and elastic.

Fresh mushrooms are sorted by type and size, the worms are separated, and then the lower part of the stem contaminated with soil is cut off, the caps and legs are cleaned of leaves, needles, litter, the hat is cut off (except for mushrooms) and washed thoroughly.

In champignons, the film covering the plates is removed, the legs are cleaned, the skin is removed from the caps, the cap is cut off, leaving 1.5 ... 2 cm of the legs with it, and thoroughly washed with water. To prevent browning, peeled champignons are placed in water acidified with citric acid or vinegar.

Roots and a hat are cut off from morels and soaked in cold water for 20-30 minutes to remove dirt (sand, litter). After that, the morels are washed with water, then poured with hot water and boiled for 5-7 minutes. The resulting broth is not used.

Processed mushrooms are sorted by size. Mushrooms with large caps are finely chopped and used for minced meat and soups, medium-sized caps, after separation from the roots, are used for garnishes, and small ones are used for custom-made dishes and fried whole. Processed mushrooms are immediately sent for thermal cooking.

Dried mushrooms are sorted out, removing low-quality specimens, poured with cold water and left in it for 10 ... 15 minutes, then washed several times, changing the water. After that, the washed dried mushrooms are poured with cold water (the ratio of mushrooms: water is 1: 7) and soaked for 3-4 hours to swell. An increase in the mass of fungi occurs due to the hydration of non-denatured proteins and polysaccharides and the filling of macro- and microcapillaries with water. Mushrooms are boiled in the same water until cooked, then they are removed from the broth, washed and used to make soups, sauces and as side dishes. The resulting broth, into which water-soluble flavoring and aromatic substances have passed, is filtered and used to make soups and mushroom sauces.

Salted and pickled mushrooms are freed from the filling liquid, washed, cut and used to prepare cold appetizers, side dishes and minced meat.

3. PROCESSING OF GRAINS

During mechanical and hydro machining cereals are sorted out (rice, millet, pearl barley, buckwheat - unground, etc.) or sifted (crushed, semolina) in order to remove mucheli, impurities, unbroken kernels. Some cereals (rice, millet, barley) are washed to remove shell particles, defective hollow cores, as well as to remove products of hydrolysis and oxidation of fats from the surface. It is recommended to wash the cereals two or three times, each time changing the water. Rice, millet and pearl barley are washed first with warm water (30 ... 40 ° C), and then with hot water (55 ... 60 ° C). Barley groats are washed only with warm water (not higher than 35 ... 40 ° C). The buckwheat group, as well as crushed cereals and oatmeal "Hercules" are not washed.

As a result of washing, cereals absorb water (10 ... 30% by dry weight) mainly due to the swelling of proteins, hemicelluloses and partially starch. This leads to an increase in the volume and mass of cereals after washing (up to 30%). The amount of water absorbed by the cereals during the washing process depends on the duration of the process, the structure of the nuclei, their flouriness or vitreousness. With an increase in the washing time, the mass of cereals increases, but the amount of water absorbed by different cereals is not the same. During the same rinsing time (for example, 10–15 min), millet absorbs water most intensively (about 40%), and to a lesser extent pearl barley (about 30%). For complete saturation of pearl barley with water, its long soaking (7 ... 8 hours) is required, while rice (about 1 hour) and millet (30 ... 40 minutes) require much less time. These data indicate significant differences in the structure of the nuclei and the properties of the substances contained in the cereals.

The penetration of water into the endosperm of the croup occurs not only at different speeds, but is also characterized by uneven uniformity. Pearl barley is characterized by a slow and uniform penetration of water into the kernel, while water penetrates much faster into the kernels of rice groats, but the distribution of water over the volume of the kernel is uneven, which leads to noticeable violations of the integrity of the internal structure of the endosperm (formation of cracks) and a decrease in grain hardness.

The hardness of soaked rice groats compared with unsoaked groats is reduced by 3.5 times, while pearl barley is only 1.5 times. In the process of soaking, the absorbed water loosens the cellular structure of cereals, which leads to a reduction in the cooking time of cereals.

When washing cereals, a certain amount of nutrients is lost (starch, sugars, nitrogenous and minerals, vitamins). So, washing rice groats before cooking leads to the following loss of vitamins (in% of the original content): thiamine - 6.5; riboflavin - 10.5 and nicotinic acid - 16.0.

4. Fish processing

For enterprises Catering fish used for cooking culinary products, may depend on:

From the thermal state - live, chilled, frozen;

From the method of preservation - salted, smoked, dried, dried, in the form of canned food and preserves;

From the method of industrial cutting - undivided, gutted with a head, gutted headless, in the form;

From the weight of the carcass - large, medium and small;

According to the method of processing in cooking - scaly, scaleless and sturgeon. Small-scaled fish - saffron cod, burbot - are treated in the same way as scaleless fish, therefore it is referred to this group.

Preliminary processing of fish (thawing, soaking), its cleaning, cutting, preparation of semi-finished products is carried out in fish shops.

Defrosting frozen fish. Skin and scales protect fish from significant loss of nutrients during thawing. During freezing and subsequent storage, complex changes occur in fish, some of which are irreversible. The water contained in fish meat turns into a crystalline state. Ice crystals are formed primarily between muscle fibers, while moisture is redistributed (part of it from the muscle fibers passes into the space between them). When frozen, the volume of water increases by 10%, which can lead to the destruction of the structure of muscle fibers. Small crystals that form during rapid freezing change the structure of muscle fibers to a lesser extent. Since rapid freezing reduces water loss by muscle fibers, fish tissue retains juiciness and elasticity after thawing.

Cell sap is a colloidal solution of proteins, which are partially denatured during freezing and storage; after thawing, their original properties are completely restored.

When thawed, the properties of the fish cannot be fully restored, as fat changes occur. These changes occur especially intensively in the temperature range from 1 to –5 °С. Therefore, defrosting should be carried out quickly. The fish is thawed in water at a temperature not exceeding 20 ° C at a ratio of the mass of fish and liquid 1: 2. In this case, the fish swells and its mass increases by 5–10%. When thawing in water, some of the soluble nutrients are lost. To reduce losses, salt is added to the water (7–10 g of salt per 1 liter of water). The concentration of salts in water and muscle juices is equalized, and their diffusion decreases. During the defrosting process, the fish must be stirred to prevent freezing of the carcasses. The total duration of thawing is 2-3 hours. The thawing is considered complete if the temperature in the body of the fish rises to -1 °C.

Large fish (sturgeon) and fillets are thawed in the air. To do this, fish and fillet briquettes are laid out on racks or tables. At a temperature of 20 °C, the duration of defrosting sturgeon fish 10-24 hours, and fillets in blocks - 24 hours (up to a temperature in the thickness of -1 ° C). The defrosting of fish in the microwave field is also used.

Combined way some types of uncut ocean fish (squama, goby, sardinops, butterfish, ocean horse mackerel, Far Eastern mackerel) are defrosted. It is placed in cold water for 30 minutes, salt is added (10 g per 1 liter), then removed, the water is allowed to drain and continue to defrost in air to a temperature in the thickness of the muscles of 0 °C.

Thawed fish is not stored, but immediately used for cooking.

Soaking salted fish. When stored in the tissues of salted fish, irreversible changes occur nutrients that reduce its quality. Therefore, the proportion of salted fish in the diet is relatively small.

Salted fish supplied to enterprises contains from 6 to 17% salt. In fish intended for frying, there should be no more than 1.5-2%, and for cooking - no more than 5% salt. Excess salt is removed by soaking. The fish is placed in cold water to swell, scaled, cut off the head, fins and flattened. When soaking fish, part of the mineral salts, soluble proteins, flavoring substances passes into the water, which reduces nutritional value salted fish dishes. You can soak the fish in replaceable and running water. In the first case, the fish is poured with cold water in a ratio of 1: 2.

Since the difference in the concentration of salt in the fish and in the water at the beginning of soaking is large, diffusion passes quickly and stops after 1 hour, as the concentration equilibrium sets in. As the salt content of the fish decreases, diffusion slows down, so the water can be changed less frequently.

Change the water after 1, 2, 3 and 6 hours. After 12 hours, the salt concentration is usually reduced to 5%. Then a test cooking is carried out, and if necessary, the soaking is continued, changing the water after 3 hours. The disadvantage of this method is that as salt accumulates in the water between separate water changes, the soaking process slows down. In addition, by the end of the soaking, due to the decrease in the salt concentration in the flesh of the fish, spoilage may begin.

When soaking in running water, the fish is placed in a bath with a slatted floor, under which there are pipes that supply water. Remove water through the drainage pipe at the top of the tub. Soaking continues for 8–12 hours, after which a test cooking is carried out.

Herring is soaked after cutting. To do this, the skin is removed, starting from the head, gutted, the head and tail are cut off, the spine and costal bones are taken out. Butchered carcasses are soaked in water, tea infusion, milk or milk with water. The infusion of tea contains tannins that prevent the softening of the pulp during soaking. Milk gives herring a special tenderness and aroma. You can also soak uncut herring (in water).

Processing of fish with a bone skeleton. Mechanical cooking fish with a bone skeleton includes the following operations: cleaning of scales, removal of the head, fins, humerus, gutting, washing, cutting and cutting of semi-finished products (Fig. 1).

Rice. 1. Cutting fish with a bone skeleton

Fish are scaled by hand or mechanical scrapers. If the scales are difficult to remove (tench, etc.), the carcasses are immersed in boiling water for 25-30 seconds. Scalded before cleaning and flounder, which has bugs on the skin. The cleaned fish is washed. In scaleless fish, the removal of scales is replaced by cleaning their surface from mucus.

After removing the scales, the fins are removed from the fish (starting from the dorsal). To do this, the fish is placed on its side and the flesh is cut along the fin, first from one side and then from the other side. The clipped fin is pressed with a knife and, holding the fish by the tail, is taken to the side, while the fin is easily removed. With this method, an injection on the fin is excluded, which is especially important when processing pike perch and sea bass. The anal fin is also removed, after which the remaining fins (ventral, pectoral) are cut off or cut off. The fins (all except the tail) are cut at the level of the skin, and the tail - at a distance of 1-2 cm from the base of its middle rays.

The head is removed along the contour of the gill covers. In decapitated fish, the humerus bones are removed, for this, by cutting the flesh of the fish, they are partially exposed, and then separated. The pulp, removed along with the shoulder bones, is later used to prepare the broth.

The fish is gutted in two ways: without cutting the abdomen, but removing the insides along with the head; cutting the abdomen from the head to the anus. The insides are taken out carefully so as not to damage gallbladder otherwise the fish will taste bitter. The inner cavity is cleaned from a dark film, as it spoils the presentation, and sometimes it is poisonous (marinka fish). After gutting, the carcasses are thoroughly washed with cold water, dried on wire racks for 20-30 minutes.

Depending on the size and culinary use, fish can be cut in a variety of ways. In this case, a whole fish is obtained with or without a head; unplastered; layered on fillet with skin and rib bones, with skin without rib bones, without skin and rib bones (pure fillet). In addition, the fish is prepared for stuffing.

Cutting fish used whole. Baltic herring, smelt, gobies, sabrefish, small trout, saffron cod, grayling and other fish weighing up to 200 g, as well as larger fish intended for preparing banquet dishes, are cut whole, leaving the head (without gills) or removing it. The fish is cleaned of scales, fins are cut off, gutted and washed. Waste during this cutting is 14-20%, and in the case of removal of the head, it increases by another 15%. Sometimes the entrails are removed simultaneously with the gills, without an incision in the abdomen (smelt processing).

Cutting fish used unplastered. Almost all types of medium-sized fish (weighing up to 1.5 kg) are cut in this way. The fish is cleaned of scales, fins are cut off, the head is removed and with it most of the entrails. Then, without cutting the abdomen, the internal cavity is cleaned, the humerus bones are removed, washed and dried. You can remove the insides and through the incision of the abdomen. Waste with this method of processing averages 30-40%. Prepared carcasses are used for cutting portioned semi-finished products.

Filleting of fish (layering). Fish weighing more than 1.5 kg is cut into fillets by plating, after which they are cut into portions.

To obtain a fillet with skin, costal bones, the fish is cleaned of scales, the fins and head are removed, the abdomen is cut and the insides are taken out, washed, and dried. After that (starting from the head or tail), cut off half of the fish (fillet), leading the knife parallel to the spine, but so that no pulp remains on top of it.

As a result of plating, two fillets are obtained: with skin and costal bones (upper fillet) and with skin, costal and vertebral bones (lower fillet). To remove the vertebral bone, the lower fillet is turned over, placed on the board with the skin up and the flesh is cut off from the vertebral bone, leaving the spine on the board. So get two fillets with skin and rib bones. Waste in this case averages 40–50% (10% is the vertebral bone).

To obtain a fillet with skin without rib bones, additional rib bones are cut off from each half. To do this, they are placed across the cutting board with the skin down. The bones are cut off, holding them with the left hand. Waste is increased by the removal of costal bones by another 5–8%.

To obtain a fillet without skin and rib bones (clean fillet), the fish is not cleaned of scales so that the skin does not tear when removed. The fish is cut in the same way as on a fillet with skin without rib bones. The fillets are then placed across the cutting board, skin side down, with the tail toward you. Cut the skin near the tail by 1–1.5 cm, holding it with your left hand, cut off the flesh (Fig. 2). Waste increases by another 5–6% and averages 50–60%.

With all methods of cutting, the amount of waste (in%) depends not only on the methods of industrial and culinary processing, the type of fish, but also on its size: the larger the fish, the less waste, as a rule, except for bream and pike perch.

Cutting fish for stuffing. Whole fish is stuffed (perch, pike, carp, nettle, trust), in portions and in the form of a loaf.

Rice. 2. Cutting fish into clean fillets:

a - an incision from the base of the pectoral fin to the spine (removal of blood); b - cutting the fillet from head to tail above and below the ridge; c - plating, d - cutting of costal bones

When stuffing the whole pike perch, the scales are removed, trying not to damage the skin. Then the fins are cut off, deep incisions are made on the back, cutting through the costal bones along the spine. After that, the spine is broken or cut at the tail and head and removed. Thus, a hole is formed on the back of the fish from head to tail, through which the insides are removed. The fish is washed thoroughly. The flesh and costal bones are cut off with a thin knife, leaving a layer of pulp on the skin of no more than 0.5 cm. The fins and bones inside the fish are cut with scissors. Gills and eyes are removed from the head. Carefully washed fish is filled with minced meat, wrapped in clean gauze, tied with twine and sent for heat treatment.

When stuffing the whole fish, you can cut it differently: the pike is carefully cleaned of scales, the skin is cut around the head and the end of the knife is used to separate it from the pulp. Then with the left hand they hold the fish with a towel behind the head, with the other hand they grab the skin and remove it with a “stocking” (Fig. 3) in the direction from head to tail, cutting the flesh at the fins with a knife or scissors. At the very tail, the flesh and the vertebral bone are cut and two parts are obtained: the everted skin with the tail and the carcass.

Rice. 3. Removing the skin with a stocking

The skin is well washed, and the carcass is gutted, washed and the flesh is separated from the bones. The pulp is used to make minced meat. Then the skin is filled with minced meat, the treated head is attached, wrapped in gauze, tied with twine and sent for heat treatment.

Carp, carp and cod are stuffed in portions. The non-plastered fish is cut into rounds about 5 cm thick. The flesh is cut out on both sides of the spine with the end of a knife so that a layer of pulp 0.3–0.5 cm thick remains on the skin. The hole is filled with minced meat and the prepared fish is sent for heat treatment.

In mass production, fish is stuffed in the form of a loaf. To do this, use the river and ocean fish, in the muscles of which there are few bones. At the same time, part of the fish is cut into fillets without rib bones, and part is cut into clean fillets, which are used to prepare minced meat. The fillet is placed skin down on the cellophane, and on it - minced fish, from above close its fillet with the skin up. The formed loaves are tightly wrapped in cellophane, tied with twine and sent for heat treatment.

To prepare minced meat, fish fillets are ground twice in a meat grinder along with wheat bread (without crusts), soaked in milk or water, browned onions and garlic. Softened margarine, eggs, salt, ground pepper are added to the minced meat and mixed until a homogeneous consistency. You can use frozen minced fish of industrial production.

The processing of some fish with a bony skeleton has a number of differences.

Burbot, eel. The skin is cut around the head and removed with a “stocking”. Then the abdomen is cut, and after gutting and washing, the head and tail are cut off and the fins are cut out.

Som. The fish is cleaned with a knife from mucus. In small specimens, the head and fins are cut off, and then gutted and washed. In large specimens, the skin is previously removed with a “stocking”.

Eel-pout. The body of the fish is round, tapering towards the tail and covered with sparse small scales barely visible on dark skin. The skin is rough, so it is removed by removing it with a “stocking”, like a burbot.

Lampreys. This fish is not gutted. The mucus that covers the fish can be poisonous, so it must be removed. To do this, the carcass is thoroughly rubbed with salt and washed well.

Navaga. Frozen navaga is cut without defrosting. In small specimens, the lower jaw is cut off with part of the abdomen, gutted through the hole formed, leaving caviar in the carcass, the skin is cut along the spine, it is removed from both sides of the carcass, starting from the head, after which the dorsal fin is removed. In a large fish, the head is cut off, gutted, the skin is cut along the back, the dorsal fin is cut out and the skin is removed in the direction from the back to the abdomen. Large fish are being fished.

Cod, haddock. Cod fish usually come without a head and entrails. In this case, their processing consists in removing the black film (on abdominal cavity), descaled and washed.

Hake(silver and pacific). The film is removed from the abdominal cavity of the fish. Small specimens (weighing up to 250 g) are cut entirely with a carcass and used for frying. Large specimens are cut without plasty, and cut into portions. Hake skin is rough and it is better to remove it.

Flounder. All flounder fish have a flat body, covered on one side with dark skin, and on the other with light skin. On the light side, the fish peel off the scales. The head and part of the abdomen are removed with an oblique cut. Gutted through the hole formed, then the fins are cut off and washed. Skin is removed from the dark side of the carcass. Small flounder is cut into portions across, large flounder is cut lengthwise along the spine, and then cut into portions. The thorns of the flounder (Kalkan) are removed after cooking.

saber fish. It has a flat body, so it is not plastified or cut into fillets. Gutted fish arrives. She cleans the black film and, starting from the tail, cut off the fins from the back and abdomen along with a strip of pulp. The processed carcass is cut into portioned pieces at a right angle.

Horse mackerel. The fish is covered with tough scales that adhere tightly to the skin, so they are scalded before cleaning.

Tench. This fish has scales that adhere tightly to the skin, covered with mucus, which is difficult to clean. Therefore, before cleaning, the fish is immersed in boiling water for 20–30 seconds, and then quickly transferred to cold water. The fish is taken out of the water, the mucus and scales are removed with a knife, the fins, entrails are removed and washed.

Processing of fish with bone and cartilage skeleton. Sturgeon fish, with the exception of sterlet, is supplied frozen and completely gutted. Its processing includes defrosting, removal of heads, dorsal scutes, fins, squeals, division into links, scalding, cleaning, washing, preparation of semi-finished products (Fig. 4).

Rice. 4. Scheme for cutting fish of medium and

large-sized fillets without skin and bones

In thawed carcasses, the head is cut off along with the pectoral fins and bones of the shoulder girdle with two oblique cuts along the gill covers. After that, the dorsal bugs with the dorsal fin are cut off from the fish, the anal and ventral fins are removed along the line of their base, the caudal fin is separated in a straight line perpendicular to the spine at the level of the beginning of the rays, and the screech is removed. Sometimes the caudal fin is not cut off until the screech is removed, a dense cartilage that replaces the spine in sturgeon fish. At the same time, the flesh around the squeal is cut near the tail and pulled out along with the tail, carefully so as not to tear. You can also extract the screech in another way - after the fish is plating, but at the same time it can be damaged. In some cases, the fish arrives without a squeal, which is removed simultaneously with the entrails during industrial processing.

They fish, cutting along the middle of the fatty layer on the back into two halves - links. Large links are cut in the longitudinal and transverse directions so that the length of the piece does not exceed 60 cm, and the weight is 4–5 kg.

To facilitate further cleaning of the fish from bone bugs, the links are scalded by immersing them skin down in a fish boiler or a special hot water bath for 2-3 minutes. Moreover, water is taken in such an amount that only the lower part of the link with the skin is immersed in it, and the pulp is above the water. Then the link is quickly cleaned of lateral, abdominal bugs and small bone formations, the abdominal film is removed. Further processing of the links depends on their culinary use.

For whole cooking, after scalding and stripping the bugs, the links are washed, the thin abdominal part is tucked, tied with twine for better conservation molds, and then put on the grate of the fish boiler. As a result of scalding, the mass of links decreases by 5–10%.

When using links of sturgeon fish for stewing or frying as a whole or in portions with or without skin, cartilage is first cut off, then scalded and cleaned from bugs.

Before heat treatment, portioned pieces are scalded again. To do this, they are lowered for 1–2 minutes into water at a temperature of 95–97 ° C (3–4 liters per 1 kg of fish). After scalding, the pieces are washed in water to wash off the protruding protein clots. In the process of scalding, the fish decreases in volume and compacts, therefore, during heat treatment, its shape is preserved and, when frying, the breading does not lag behind it. Water that is scalded for the second time can be used to make broths.

Sterlet after defrosting, without scalding, is cleaned of bugs, the abdomen is cut, the entrails, gills and screech are removed. In sterlet intended for poaching in its entirety, the dorsal bugs are separated after heat treatment, and in sterlet intended for boiling, poaching, frying in portions, before it. To prepare portioned pieces, the gutted sterlet is plaited after removing the dorsal bugs, and then cut across into pieces. The amount of waste in the processing of sterlet is 42%.

The main semi-finished fish products are processed fish carcasses and fillets. Without any additional preparation, they can be sent for heat treatment for cooking. At the same time, carcasses and fish fillets are the basis for the preparation of portioned and small-sized semi-finished products, as well as products from cutlet and dumpling masses (Table 5).

Table 5

Culinary use semi-finished products from fish

End of table 5

Depending on the use, semi-finished products are distinguished for boiling, poaching, frying in the main way, deep-frying, baking.

For cooking use: whole fish; prepared links of sturgeon fish; portioned pieces from the carcass (kruglyashi); portioned pieces of plastified fish with skin and bones, with skin and without bones. Pieces are cut across the fibers, holding the knife at a right angle to the fish. On each piece, to prevent deformation during heat treatment, the skin is cut in two or three places.

For stewing, they use: whole fish (mainly for banquets), links (sturgeon fish), portioned pieces of plastified fish with skin without bones, without skin and bones. It is allowed to cut portioned pieces from fish carcasses with pulp that is well separated from the bones (flounder, halibut, hake, etc.). Portion pieces are cut at an acute angle (45 °) in wide thin layers. Such pieces are evenly heated in a small amount of liquid. Incisions are made on the skin.

To cut portioned pieces of sturgeon fish, prepared links (cleaned of cartilage and bugs) are placed on the boards with the skin down and cut into pieces at an acute angle, cutting off the flesh from the skin. The resulting pieces are scalded and washed.

Sterlet for poaching is used entirely with the head, giving it the shape of a ring. To do this, an incision is made in the tail section, then the fish is placed back up on the table and rolled up in the form of a ring, while the nose is inserted into the incision made in the tail section.

Portioned pieces of plastified sterlet are cut with skin at an acute angle. Small sterlet is cut into portioned pieces without plasty.

For frying, the following are recommended in the main way: whole fish, links (sturgeon fish), portioned pieces of non-plastered fish (round fish), portioned pieces of laminated fish with skin and bones, with skin without bones, without skin and bones. From the fillet, portioned pieces are cut at an acute angle, from non-plastered fish - at a right angle. The skin is incised in several places.

Portioned pieces of sturgeon fish are prepared in the same way as for poaching.

Prepared semi-finished products (except for the links of sturgeon fish) are breaded before frying, i.e. cover their surface with a layer of breading to reduce the loss of juice and nutrients dissolved in it and to form a golden crust.

Breading and various methods of breading depend on the method of frying. The most common breadings: flour - Wheat flour 1 grade, pre-sifted; red breading - ground wheat bread crackers; white breading - stale wheat bread, without crusts, crushed by rubbing through a sieve (roar). Sometimes wheat is used as a breading. stale bread without crusts, cut into strips. Coconut flakes, chopped almonds, cornflakes and etc.

In order for the breading to better adhere, the product is moistened in an egg-milk mixture - lezon (the word is borrowed from French and means "bond"). To prepare the lezon, eggs or melange (670 g) are mixed with water or milk (340 g), salt (10 g) and mixed well.

The most common methods are: simple breading, or simple breading, and double, or double breading.

Plain breading is used for fish fried in the main way. Whole fish (navaga, mackerel, crucian carp, smelt, etc.), as well as portioned pieces before frying, are sprinkled with salt, ground pepper and breaded (rolled) in flour or ground breadcrumbs or in a mixture of flour and breadcrumbs. In order for salt and pepper to be distributed evenly, they are mixed with flour or breadcrumbs during mass cooking. Pieces of fish cut from fillets without skin and bones are breaded in flour, as it retains the juice well.

Double breading is used for deep-fried semi-finished products. Prepared semi-finished products are first breaded in flour, then moistened in lezon and rolled in red or white breading.

For deep-frying, they use: portioned pieces of plastified fish without skin and bones, small fish (sprat, anchovy, tyulka, etc.) as a whole with or without a head. Prepared semi-finished products are breaded in double breading. Sturgeon fish are cut into portions, as for stewing, and after scalding and washing, they are also breaded in double breading.

When preparing the dish "Pike-perch fried with green oil(colbert)" semi-finished products are given the appearance of eights or bows. In the first case, a clean fish fillet is cut into a ribbon 4–5 cm wide, 1 cm thick, 15–20 cm long, lightly beaten, breaded in double breading, rolled up in the shape of a figure eight, chopped off with a skewer and deep-fried. To get semi-finished products in the form of bows, fillet pieces are cut into rhombuses, a slit is made in the middle and turned inside out, breaded in double breading.

When preparing the dish “Fish fried in dough (orly)”, a clean fillet is cut into sticks 1 cm thick, 5–6 cm long. Then the fish is marinated for 20–30 minutes in vegetable oil mixed with citric acid or lemon juice, salt, pepper and finely chopped parsley. In the process of pickling, collagen fibers swell, which accelerates the softening of the fish during heat treatment, giving it a delicate taste. Before frying, the fish is dipped in batter(batter).

For grilling (grilled fish) use: portioned pieces of plastified fish without skin and bones or portioned pieces of sturgeon fish without skin and cartilage. The pieces are cut at an acute angle, marinated with the addition of vegetable oil, citric acid, pepper, salt and chopped parsley for 10–20 minutes, or moistened with melted butter and breaded in white breading.

For roasting on a spit, semi-finished products are prepared from the links of sturgeon fish, cutting off the skin and cartilage. Cut at a right angle in 2-4 pieces per serving, scalded, washed, dried, sprinkled with salt, pepper, strung on skewers, greased. Sometimes pickled, as for frying on a grill.

For baking, they use: whole fish, portioned pieces of plastified fish with skin without bones, without skin and bones. Portioned pieces of sturgeon fish are prepared in the same way as for poaching.

When preparing semi-finished products from cutlet and dumpling masses it is best to use fish with a small amount of bones (pink salmon, captain fish, chum salmon, hake, silver hake, catfish, pike perch, pike, grayling, etc.). The fish is cut into fillets with skin, without bones or without skin and bones (for quenelles without skin and bones).

Cutlet mass can be prepared from thawed, well-soaked salted fish and chilled fish. In addition, industrial minced meat is used.

Cut into pieces of fillet, add stale wheat bread soaked in milk or water from flour of at least 1 grade (without crusts), salt, pepper, mix well, pass through a meat grinder, then mix again and beat out.

A raw egg is added to the cutlet mass if it is not viscous enough (from cod, hake, haddock, etc.). In a too viscous cutlet mass, to increase friability, put chilled boiled fish passed through a meat grinder in an amount of 25–30% of the mass of the pulp raw fish. Milk of fresh fish can be added to the cutlet mass, but not more than 6% of the mass of the pulp by reducing its bookmark.

The cutlet mass is used for the preparation of cutlets, meatballs, meatballs, fish loaves, rolls, zrazy, body. For cutlet mass, from which meatballs are prepared, bread is taken in smaller quantities, browned onions are introduced, passed through a meat grinder along with soaked wheat bread. For fish loaves, cutlet mass is prepared (with bread) and softened butter is introduced into it, egg yolks, salt, pepper and mix thoroughly. Then add, gently mixing, beaten egg whites. The finished mass is laid out in oiled molds, filling them 2/3 of the height.

Give cutlets an oval-flattened shape with one pointed end; bitochki - round-flattened shape. Breaded and those and other products in breadcrumbs. Meatballs are formed into balls with a diameter of 3-4 cm, 3-5 pieces per serving and breaded in flour. To prepare the roll, the cutlet mass is laid out on a wet cloth or cellophane in the form of a rectangle with a layer 1.5–2 cm thick. Minced meat is placed in the middle of the rectangle in the longitudinal direction and, raising the ends, connect the edges of the cutlet mass (butt). The roll is rolled onto a greased baking sheet with the seam down, greased with ice cream, sprinkled with breadcrumbs, sprinkled with oil and made several punctures so that the vapors formed during heat treatment do not break the shell.

When preparing the body cutlet mass is placed on a wet cloth or cellophane in the form of a cake, in the middle of which the minced meat is placed. The cake is folded in half, giving the body the shape of a crescent. Moisten the semi-finished product in a lezon and bread in breadcrumbs.

Fish zrazy is prepared from cutlet mass, molded in the form of an oval. Fresh or dried mushrooms for minced meat are boiled (dried are pre-soaked) and chopped. Onions are chopped into strips and sautéed. Dill or parsley finely chopped. Combine all products, add crumbs, salt, ground pepper and mix well. You can add finely chopped hard boiled eggs, as well as chopped boiled screech and boiled sturgeon cartilage.

Cutlets and meatballs and can be cooked without bread. To do this, fish fillets without skin and bones are cut into pieces, sprinkled with salt, pepper, chopped onions are added, mixed and passed through a meat grinder with a large grill. Cutlets are formed from the resulting mass, moistened in a le-zone and breaded in white breading.

Fish meatballs are prepared from a mass to which finely chopped browned onions, raw eggs, and margarine are added. They are molded in the form of small balls weighing 12–15 g, 8–10 pieces per serving. Used for stewing or stewing.

Knelnuyu mass is used for the preparation of delicate and loose products. Clean fish fillets and stale wheat bread (without crusts), soaked in milk, are passed together through a meat grinder with a very fine grate 2-3 times. Then the mass is rubbed, egg whites are added and beaten well, adding milk or cream. A well-whipped mass floats on the surface of the water. At the end of whipping, the mass is salted. Instead of stale wheat bread, you can use unleavened puff or choux pastry. The dumpling mass is cut into dumplings and boiled in salted water. It is also used for preparing cold dishes (bouche).

5. Processing of non-fish aquatic raw materials

This group includes non-fish seafood (invertebrates and algae) and crayfish. Among commercial marine invertebrates, the largest nutritional value have molluscs (bivalves and cephalopods), crustaceans and echinoderms, and among seaweed- seaweed.

marine invertebrates. Invertebrate meat is distinguished by high nutritional value, preventive and medicinal properties. In terms of nutritional value, they are close to eggs, cottage cheese and significantly exceed the meat of warm-blooded animals and fish. Their meat is different high content protein (up to 20%), which is dominated by biologically valuable essential amino acids. Invertebrates are rich in minerals (especially trace elements), unsaturated fatty acids, B vitamins, and provitamin D. The use of invertebrates in the diet helps reduce blood cholesterol, has a positive effect on overall metabolism, some of them secrete antimicrobial substances that can kill viruses.

bivalves. Of this group of invertebrates, mussels, oysters and scallops have the greatest nutritional value.

Mussels. The edible part of the mussel is the whole body enclosed between the shells (10–15% of the total mass). The body of the mussel inside the shell is covered with a fleshy film - the mantle. During storage, the mass of live mussels decreases as a result of fluid loss. fresh mussels should be consumed immediately. Mussels are delivered to public catering enterprises in the form of canned food, boiled and frozen in briquettes (without wings) weighing up to 1 kg and live (in shells). Boiled-frozen meat is prepared from live mussels: they are steamed for 15–20 minutes, while the shell opens, the meat is removed, washed, placed in briquettes and frozen. In briquettes, mussel meat should be whole, gray or pale orange with a brown tint. To prepare dishes (snacks, soups, main courses), the briquettes are thawed in air, then they are carefully examined, the byssus is removed (the formation with which the mussels are attached to the bottom or other objects), after which the mussels are washed several times in changing water to completely remove the sand, and depending on the use, boil or stew.

Mussels are processed in shells as follows: adhering small shells are removed from the shells, kept in cold water for several hours and washed well in running water. After that, the mussels are poured with water (1: 2) and boiled at a low boil for 15-20 minutes (until the wings open and the meat is rolled into a ball). The boiled meat attached to the wings is separated, the byssus is removed, washed until the sand is completely removed. Then, depending on the purpose, the meat is boiled or stewed.

Oysters. Oysters, which are a delicacy, have an edible body (10–15% of the total mass), which lies in a deep valve, while a shallow valve is like a lid. Oysters, unlike other bivalve mollusks, are eaten alive or cooked. Oysters are delivered to public catering enterprises alive, in the form of frozen meat briquettes, as well as natural and canned snacks. sinks after the same pre-treatment, like a mussel, put on a cutting board with the flat side up, from the side of the thickened end (lock) a thin knife blade is inserted between the wings and the flesh is cut at the upper flat leaf. After that, the valves are opened and, depending on the culinary purpose, the mollusk is left on the sink or separated and transferred to a bowl. Shells are opened before use, long-term storage is not allowed. The meat of shells that open spontaneously during storage is unsuitable for cooking.

Scallop. The lids of the shells of this mollusk are fan-shaped. Between the two valves of the scallop shell is the body of the mollusk (muscle) in a yellowish-pink film - the mantle. Both the muscle and the mantle are edible in the scallop (20–28% of the total mass). Muscle is a particularly delicacy product, it is a bundle of muscle fibers of light yellow color, dense consistency. The scallop muscle is supplied to public catering establishments in ice cream, dried, and canned form. Before cooking, the frozen scallop muscle is thawed in cold water or in air at room temperature. The thawed muscle is washed and then boiled or used raw for frying.

cephalopods. From the molluscs of this group, squids come to catering establishments. Pacific squids are of the greatest industrial importance.

The body of a squid consists of a mantle, a tail fin and a head with tentacles (legs). The mantle makes up 31–32% of the total mass of the mollusk, the caudal fin, 19–20%, and the head with tentacles, 20–21%. The edible parts of the squid are the mantle and head with tentacles. The average weight of a squid is 200 g.

Frozen squid are supplied to public catering establishments in two types: cut (carcasses) and in the form of fillets (headless squid with skin). Squid blocks are defrosted in cold water (it is not recommended to add hot water to avoid staining fabrics). Defrosting is considered completed when the temperature in the thickness of the block reaches -1 °C.

In thawed carcasses, the remains of the entrails and chitinous plates are removed, if they were left. Carcasses and fillets are dipped for 3–6 minutes in water at a temperature of 60–65 ° C (the ratio of water and squid is 3: 1) and the skin (film) is removed with a grassy brush. Prepared carcasses and squid fillets are thoroughly washed and sent for heat treatment.

Marine crustaceans. This group of invertebrates includes shrimp, crabs, lobsters and lobsters, crayfish.

crayfish to public catering establishments come in live form. They are washed and placed in boiling water with salt and spices for cooking (10-12 minutes).

Boiled crayfish are used as a snack in in kind. The edible part of the crayfish is the neck. Therefore, for the preparation of salads, cold and hot dishes, crayfish are cleaned of shells. boiled crayfish and cancer necks decorate fish dishes.

Shrimps. The edible part of the shrimp is the flesh of the tail (neck). Raw-frozen or boiled-frozen shrimp are supplied to catering establishments. Shrimp are frozen whole or just their necks. In addition, shrimp can come in dried and canned form.

Frozen shrimp are preliminarily thawed in air at a temperature of 18–20 °C for 2 hours in order to divide the block into parts. It is not recommended to completely defrost shrimp, as their heads darken and their appearance worsens. After washing, they are boiled.

Dried shrimp are first washed several times in warm water, then poured with hot salted water, brought to a boil and left to swell in the same water.

Crabs- the largest crustaceans, their mass sometimes reaches 5 kg. The body of the crab is covered with a hard shell and consists of a cephalothorax, under which a modified abdomen is bent, two claws and six legs. Edible meat, which is found in the limbs and abdomen, in its raw form has the consistency of a jelly, its color is grayish; after cooking, it becomes white and fibrous. Mostly natural canned food is produced from crabs. During the fishing period, boiled-frozen crabs (whole or separately crab legs), as well as boiled-frozen crab meat in briquettes weighing 250–500 g, go on sale. The consistency of boiled-frozen crab meat after thawing should be dense and juicy.

Lobsters and lobsters. There are 37 types of lobsters (lobsters). In structure, they are close to crayfish, they are up to 50 cm in size. They eat the meat of the neck and claws. They come in live form in special aquariums or cut raw-frozen and boiled-frozen.

Spiny lobsters are similar to lobsters, but do not have claws; can be up to 60 cm in size. Spiny lobsters usually arrive at public catering establishments cut (necks with shells), raw-frozen or boiled-frozen. Frozen lobsters and lobsters (necks with a shell) are thawed in air at a temperature of 18–20 ° C for 2–3 hours until the necks are completely separated from each other and boiled.

Echinoderms. Echinoderms include such commercial species as trepang, cucumaria, sea ​​urchins and others. At public catering establishments, trepangs are most often used. For their resemblance to cucumbers, they are often called "sea cucumbers".

The body of the trepang is covered with outgrowths (thorns, tentacles), formed by a muscular membrane, inside which all vital organs are located. The trepang body freed from the entrails is a very valuable food product.

Trepangs come to public catering establishments in boiled-frozen and dried form. Dried trepang contains no more than 30% moisture and therefore is well preserved. Powder used for drying charcoal Therefore, dried sea cucumbers are thoroughly washed with cold water until it becomes transparent. Then they are poured with cold water and kept in it for 24-30 hours at a temperature of 18-20 ° C, changing the water. 2-3 times. The next day, the water is drained, the trepangs are washed, poured again with cold water and brought to a boil. Then they are removed from the stove and left in the broth until the next day. The next day, the broth is drained, the sea cucumbers are washed with cold water and gutted, cutting the abdomen along the entire length with scissors. After gutting, the sea cucumbers are thoroughly washed, poured with cold water, brought to a boil again, removed from the stove and left in the broth until the next day. If the sea cucumbers have a rubbery hard consistency, then the process of processing them, followed by washing, is repeated two more times within two days. Trepangs are stored in cold boiled water with ice in the refrigerator.

Boiled-frozen sea cucumbers are thawed in water at a temperature of 15 °C. Defrosting is considered completed when the temperature of the trepangs reaches 1 °C. Defrosting is allowed in water heated to 40 °C, at a ratio of the mass of water and sea cucumbers 2: 1 for 40 minutes. Thawed trepangs are cut along the abdomen, cleaned from the remnants of the insides and washed.

Before using the treated sea cucumbers, they are scalded for 1-2 minutes.

sea ​​kale(kelp) is the only type of algae that is directly eaten. The industry produces dried and frozen sea ​​kale. Dried seaweed practically does not lose its qualities, it is very convenient for transportation and long-term storage. Before cooking, it is cleaned of mechanical impurities and soaked for 10–12 hours in cold water at a ratio of product and water of 1: 8. frozen cabbage thawed in cold water and washed.

Prepared seaweed is poured with cold water, brought to a boil and boiled for 15-20 minutes. Then the broth is drained, the cabbage is poured with warm water (40-50 ° C), brought to a boil and boiled for 15-20 minutes, the broth is drained. The process is repeated one more time. Three times cooking helps to remove excess iodine, improve the taste, smell and color of cabbage. To determine the readiness of cabbage, you need to squeeze a piece of it with your fingers, and if it is easily deformed, the cabbage is ready. It is important not to overcook the cabbage (in this case, when pressed with your fingers, the fabric spreads).

6. Meat processing

Public catering enterprises operating on raw materials receive chilled meat (having a temperature in the thickness of carcasses and bones from 0 to 4 ° C) and ice cream (with a temperature in the thickness of not higher than -6 ° C). Technological process meat processing is represented by a diagram (Fig. 5).

Rice. 5. Scheme of mechanical processing of meat

Reception and storage of raw materials. Upon receipt of meat, its good quality, the presence of veterinary and commodity marking are checked. Meat is a perishable product, and therefore enterprises should only have a minimum supply of it, which ensures the uninterrupted operation of the enterprise. The meat is kept hanging.

Defrosting. The purpose of defrosting is to restore the original properties of the meat as much as possible. Defrosting can be slow or fast.

With slow defrosting of the carcass , half-carcasses or quarters are hung on hooks in special chambers so that they do not touch each other, the walls and the floor. Humidity in the chambers is maintained within 90-95%. The air temperature is gradually increased from 0 to 6–8 °С. The process lasts 3-5 days and is considered complete when the temperature in the thickness of the meat reaches 0...1 °C. In this mode, ice crystals melt slowly, and the resulting moisture has time to be absorbed into the muscle fibers, which swell and largely restore their properties. However, this method is very time-consuming, and since it requires cold rooms, it can only be used in large enterprises.

When meat is quickly defrosted (carcasses, half carcasses and quarters), it is placed in special chambers, into which air is supplied at a temperature of 20–25 ° C and a humidity of 85–95%. Under these conditions, defrosting lasts only 12–24 hours. Quick defrosting can be carried out directly in the workshops. To do this, carcasses or half carcasses are thawed at room temperature, and then placed in refrigerators with a temperature of 0 to 2 ° C and kept there for about 24 hours at a relative humidity of 80–85%.

To equalize the temperature in all parts of the carcass, to complete the hydration process, exposure is necessary. It helps reduce losses. meat juice when cutting. The loss of meat juice and the decrease in the mass of meat during slow defrosting in air ranges from 0.5 to 3%, with fast - up to 12%. Meat juice contains: water - about 88%, proteins - 8%, extractive and mineral substances - about 3% and B vitamins - up to 12% of their total content in meat.

It is not recommended to defrost meat in water, as well as cut carcasses, half carcasses and quarters to speed up their defrosting into smaller pieces, as this leads to even more significant losses of meat juice, a decrease in the nutritional value of meat and a deterioration in the quality of semi-finished products.

Washing and drying. In the thickness of the muscles, the meat is practically sterile, and its surface is heavily contaminated. During further processing, microorganisms can get inside the semi-finished products and cause their deterioration. To reduce bacterial contamination and remove mechanical impurities, carcasses (or parts thereof) are washed. Washing with warm water (20–30 °C) reduces surface microbial contamination by 95–99%. The use of the same water for repeated washing of meat is unacceptable. The meat is hung on hooks and washed with clean running water from a hose, hose or a special shower brush. You can also wash the meat in bathtubs with nylon or herbal brushes. Washed carcasses for cooling are washed with cold water (temperature 12-15 ° C). Then they are dried and cut.

The carcasses are dried with circulating air passed through filters, the temperature of which is from 1 to 6 °C. In small enterprises, the meat is placed on grates located above the washing baths, or hung on hooks and dried in the air or with cotton napkins. Drying prevents the reproduction of microbes, in addition, when cutting the meat does not slip in the hands.

Division into parts. After drying, the carcasses are divided into parts (cuts) depending on the properties of muscle and connective tissues (suitable for frying, boiling, stewing, preparing minced meat, etc.) and on the characteristics of the anatomical structure (loin of small livestock carcasses with costal bones - for preparation of natural and chopped cutlets, whole brisket - for stuffing, boneless pulp - for cutting portioned and small-sized semi-finished products, etc.).

Boning. Separate parts of the carcass are subjected to full or partial deboning (removal of tubular, pelvic, shoulder bones, etc.).

Housing and cleaning. After deboning, trimming is performed - removing coarse films and tendons and stripping - leveling the pieces of the resulting meat.

General methods of preparing semi-finished meat products. Meat semi-finished products are divided into the following groups:

Large pieces (stuffed brisket; thick edge, thin edge - roast beef, etc.);

Portioned semi-finished products, consisting of one or two pieces, prepared for heat treatment, can be natural (steaks, fillets, natural cutlets, etc.) and breaded (schnitzels, rump steaks, chops, etc.);

Small-sized (beef stroganoff, stew, goulash, azu, etc.);

Chopped (from natural felling and cutlet mass).

In their preparation, a number of special techniques are used (cutting, loosening, beating, etc.).

Slicing. Semi-finished products are cut across the fibers of the muscle tissue, which causes less deformation of the pieces during heat treatment and easier chewing. In this case, muscles with a simple structure (cutting) are cut at an angle of 90 °; muscles with a single-pinnate structure (thick and thin edges, etc.) - at an angle of 45 °; muscles of a more complex structure (shoulder part or triceps, lateral piece of the hip part, etc.) are cut, changing the angle of the knife depending on the direction of the fibers.

Loosening, beating. When preparing semi-finished products, parts of meat with coarser connective tissues are subjected to loosening. To do this, they are beaten off with the help of special hammers, choppers, etc., or the surface is cut with a knife or special devices (meat loosening machines). In the latter case, shallow cuts are made on the surface, the piece is turned over and cuts are made on the other side at an angle of 90 °. Loosening allows you to mechanically destroy the structure of the remysium in parts of the carcasses, which facilitates the biting and chewing of the finished product. In the process of beating, the thickness of the pieces is leveled and their surface is smoothed, which contributes to uniform heating of semi-finished products and, in addition, they better retain their shape during heat treatment.

Breading. To reduce moisture loss and obtain a beautiful crust on the surface of products during frying, breading (rolling) is used. Semi-finished meat products are breaded: in flour (meatballs, etc.); in ground breadcrumbs or grated stale wheat bread.

6.1. Cutting beef sides and quarters

Division into cuts. Half carcasses of beef are divided into the following cuts: shoulder, neck, brisket, dorsal-rib part (fore quarter), as well as hip and lumbar parts (hind quarter).

The cutting of the half carcass begins with the division into two quarters - front and back. The line of division runs along the last rib and between the 13th and 14th vertebrae, while all the ribs remain in the anterior part (Fig. 6).

Rice. 6. Half carcass of beef

1 - neck part; 2 - subscapular part; 3 - the dorsal part of the longest muscle of the back, or a thick edge; 4 - the lumbar part of the longest muscle of the back, or a thin edge; 5 - tenderloin; 6 - hip part (a - inner piece; b - outer piece; c - side piece; d - upper piece); 7 - flank; 8 - dressing;

9 - brisket; 10 - scapular part (d - shoulder; e - shoulder)

To do this, the flesh of the flank is cut against the 13th (last rib), then the flesh is cut along the back line of this rib to the spine, cutting it along the articulation of the 13th and 14th vertebrae.

The scapular part is separated along its contour. To do this, the muscles connecting the scapular part with the brisket are cut, the muscles located along the line that goes from the elbow tuber to the upper corner of the posterior edge of the scapular part, and the muscles lying along the upper and front edges of the scapular part are cut, then the scapular part is pulled away from the body and cut the muscles located under the humerus and scapular bones.

The cervical part is separated along the line passing between the last cervical and 1st dorsal vertebrae. To do this, the pulp is cut to the spine along the line of the spinous process of the 1st dorsal vertebra to the protrusion of the sternum, then the joints of the last cervical vertebra with the 1st dorsal vertebra are cut.

The brisket is cut along a line running from the end of the 1st rib to the end of the last (at the junction of the cartilage with the ribs).

The dorsal-costal part remains after the separation of the scapular, cervical parts, brisket and includes the dorsal part of the longest back muscle (thick edge), subscapular part and hem. The lines of separation of the dorsal-costal part pass: anterior - in a straight line at the last cervical vertebra; back - along the last rib and between the last dorsal and 1st lumbar vertebrae; lower - along the line running from the end of the 1st rib to the end of the last (at the junction of the cartilage with the ribs).

The hip part is separated along a line passing directly in front of the maklak (iliac tubercle) between the last lumbar and 1st sacral vertebrae in the direction of the knee joint of the hind leg. At the same time, the flank and other adjacent muscles are cut along the contour of the leg in the direction

ilium to the spine, then the joints of the latter are cut

lumbar vertebra with the 1st sacral vertebra.

Loin - part of the longissimus dorsi (thin edge) with flank remains after separation from the hindquarter of the carcass of the hip.

The resulting cuts are subjected to deboning, division into parts, trimming and cleaning.

Deboning and trimming the forequarter of a beef carcass. The scapular part is placed on the table with the outer side down, the meat and tendons are cut off from the radius and ulna. After that, the joints of these bones with the humerus are cut and separated, then the meat is cut off from the edges of the humerus, the joints with the humerus are cut and broken, separating the scapula. To do this, they rest with their left hand on the humerus, and with their right hand they tear off the shoulder bone from the meat. After separation of the scapular bone, the humerus is cut out of the meat. From the resulting pulp, the sinewy part is cut off, taken from the radius and ulna. The rest of the meat is cut into two large pieces - the shoulder part, separated from the humerus and the rear edge of the scapula, and the shoulder part, removed from the scapula.

Large pieces of the scapular part, after deboning, are trimmed and trimmed, highlighting: the shoulder part (wedge-shaped muscle); shoulder part (two oblong-shaped muscles connected by a film).

The neck part is processed as follows: the meat is cut off in a whole layer, trying to completely separate it from the vertebrae; cut meat is trimmed - tendons and remnants of the periosteum are removed.

The brisket is separated by cutting the flesh in one layer from the sternum and costal cartilages.

The remaining dorsal-costal part is rolled, cutting the pulp along the spine along the spinous processes to the base of the ribs. Then gradually cut off the pulp from the ribs with a whole layer. The removed pulp is divided into a subscapular part, a thick edge, a hem.

At the thick edge, all adjacent muscles and tendons are separated, including the superficial shiny tendon. When stripped, the thick edge is a layer of meat of an irregular rectangular shape; hem - a thin muscular layer of a rectangular shape; the subscapular part is square in shape.

Deboning and trimming the hind quarter of a beef carcass. The lumbar part of the longissimus dorsi muscle is cut from the lumbar vertebrae. To do this, meat is cut along the spinous processes to the spine, then it is cut off from the bones in a whole layer along with the flank. The removed layer of pulp is cut along a line passing 1 cm below the transverse processes, dividing it into a thin edge and flank. Selected large-sized semi-finished products live. At the thin edge, all adjacent muscles and tendons are separated, including the superficial shiny tendon. When stripped, the thin edge is a rectangular layer of meat.

The flank is a muscular layer located in the lower abdominal part of the carcass.

Hip part. At the tibia, starting from its outer end, the meat and tendons are cut, the joints of this bone with the femur are cut, after which the tibia is separated, the meat and tendons are cut off from it, then the ilium is separated and, cutting the meat from the bone, separate it. Next, the meat is cut along the femur and the muscle located on the back of the bone (the inside of the leg) is separated, after which the femur is cut out. The rest of the pulp is cut into three parts: lateral, outer, upper. The lateral part is located on the front side of the femur; external - from the outside of the same bone, the upper one - from above, on the ilium of the pelvis.

Pieces of meat after separation of the bones are cleaned from tendons, excess fat and rims. At the outer part, sinewy meat is cut off and coarse tendons are removed from the inside. At the upper part, coarse tendons and the inner tendon layer are cut off, and a thin surface film is left. At the inner part, the intermuscular connective tissue is left.

As a result of cutting, boning and trimming of beef half-carcasses, the following large-sized semi-finished products are distinguished: scapular (shoulder and shoulder), brisket pulp, dorsal part of the longissimus dorsi muscle (thick edge), subscapular part, hem (for carcasses of I category of fatness), tenderloin (iliac muscle ), lumbar part of the longest back muscle (thin edge), upper, inner, outer and lateral pieces of the hip part, cutlet meat.

Cutlet meat includes: the pulp of the neck, flank, trimmings obtained by deboning the carcass and stripping large-sized semi-finished products, as well as the trim of the carcasses of the II category of fatness.

Culinary uses of beef parts. Cleaned meat is sorted for culinary use. The culinary use of carcass parts depends on the amount, structure, and composition of the connective tissue.

Tenderloin is the most tender part of the carcass; it is used for whole frying, natural portioned and small pieces.

Thick and thin edges fry c