Storage conditions and shelf life of semi-finished products and culinary products at catering establishments. Abstract: Semi-finished meat products, nutritional value, assortment, quality assessment, conditions and shelf life

Potatoes, carrots, beets and other vegetables in the fall, at harvest time, have a better taste and are more nutritious than the same vegetables in the spring after a long storage period.
Mass harvesting of fruits, berries, vegetables, meat, fish, poultry in the form of so-called food (natural) sterilized canned food significantly weakens the influence of seasonal fluctuations in the use of food products in public catering and in the household. However, high temperature sterilization, which is an integral and necessary part of the canning process, limits the use of canned products only to those types of dishes in which they can be introduced in boiled form. In addition, sterilized products in some cases turn out to be less tasty, healthy and valuable than fresh ones.
Freezing and storing food and supplies at low temperatures has significant benefits. Modern technology of freezing, packaging, packaging and storage in refrigerators allows for the majority of foodstuffs and supplies to preserve their natural nutritional and taste properties and quality for a sufficiently long period of time.

More recently, food service workers and consumers have pointed out that the taste of frozen foods is worse than fresh ones.
Fatty foods when stored in refrigerators acquired a rancid taste and smell; especially quickly rancid fatty fish products, which have areas of subcutaneous liquid unstable fat that are poorly protected from air access. Thus, for example, the subcutaneous fat of mackerel, herring and other fish, when stored in chambers with a temperature of -8, -10°, by the end of the first month of storage, acquired a yellow color and a characteristic odor1 and taste of rancidity.

Fish products frozen in brine were quickly moistened during storage, darkened and acquired the characteristic smell of salted fish.
But all this belongs to the past, when refrigerators had low-power freezers that froze food for many hours or even days at a temperature of -12, -15 ° on racks, without stimulating circulation, or brine freezers, where the products, when frozen, came into direct contact with brine, and the salt penetrated into the surface layers of the product, causing undesirable changes in its taste, smell and appearance during further storage.

On new refrigerators, products in most cases are frozen in packaged form for 2-5 hours, either in a hurricane of very cold air at a temperature of -30 ° C or even lower, or clamped between aluminum plates cooled to -30 ° C in the so-called multi-plate freezers and frozen in even shorter periods.

Under such freezing conditions, the product does not change its natural taste, small ice crystals that quickly form in the tissues do not tear or loosen the membranes of cell tissues, as was the case with slow freezing, the delicate product remains tender after thawing, and the dense one does not loosen.
- The new freezing technique guarantees the production of a high quality ice cream product, and the low (-18, -20°) temperature of subsequent storage reduces, and in most cases completely eliminates adverse changes in the appearance, texture, smell and taste of products after thawing.
Rapid freezing and storage of products at low temperatures not only improved the quality of frozen food products, but also significantly expanded their range.
It became possible to freeze and store such products that were previously considered unsuitable for freezing: berries, even as tender as raspberries, strawberries, strawberries; fruits, including apples, pears, peaches, apricots, plums; vegetables of all kinds and varieties, especially green peas, asparagus, cauliflower, tomatoes, eggplant.

The transition of refrigeration enterprises to quick freezing and storage at low temperatures has expanded the range of frozen products by freezing and cold storage of fatty fish,
meat products, offal (liver, kidneys, etc.).

In order to clearly present and understand the commercial properties of frozen products and the storage and packaging conditions necessary to ensure their high quality, one should understand the essence of the processes occurring in food products during their freezing and storage.
Spoilage of fresh products occurs under the action of bacteria - the smallest living organisms that decompose protein, carbohydrates and fat in products of plant and animal origin. The development of bacteria at room temperature occurs very quickly and at an increasing rate; when the temperature drops, the reproduction of bacteria slows down and their vital activity weakens; at a temperature of -8, -10°C, it can practically be considered that the bacterial processes of spoilage are completely stopped.

However, in addition to bacterial processes, in the tissues of living organisms, both plant and animal, there are processes of the so-called enzymatic order, which take place under the influence of organic enzymes "accelerators" of tissue decay processes.
Post-mortem enzymatic processes of the so-called self-digestion, like bacterial ones, are accelerated with an increase in temperature (up to 45-50°C) and slow down with a decrease in temperature. A temperature of -8, -10° does not stop enzymatic processes, they continue at lower temperatures.
However, a storage temperature of the order of -18, -20° slows down these processes so much that the stability of the products increases significantly.

All enzymes are complex protein substances that change their properties and lose the ability to activate (accelerate) spoilage processes when the temperature rises above 50-70 °, therefore preheating of the product is in many cases a prerequisite for its good stability when stored frozen. On this basis, many vegetables and fruits are blanched (heated) with steam or hot water before freezing, thus stopping enzymatic (not bacterial) spoilage processes.
The third group of processes that occur in frozen food products is associated with direct exposure of the refrigerator chamber air to the surface of the products.

If the products are stored in the open, they are freely washed by air. Moisture from their surface settles in the form of frost or snow on the cooling devices of the chamber, which leads to the drying of the surface layers of stored products and significantly impairs their appearance and taste.
In addition, aromatic volatile substances, which largely determine the taste properties, are freely released from the products, which drastically reduces their taste and aroma.

Finally, atmospheric oxygen freely acts on the open surface of the product and causes its chemical changes (oxidation of fat in meat, fish, vegetables, fruits and berries). Therefore, to protect the surface of the product from drying, interaction with atmospheric oxygen and loss of flavoring substances, the product is either placed in a protective environment before freezing (for example, fruits and berries are frozen and stored in sugar syrup, and some vegetables in weak brine), or created on it. on the surface, an ice crust that is practically impermeable to air (the fish is “glazed” with water), or they are packed in several layers of vapor and gas-tight packaging material.

As such a packaging material that hinders gas exchange, waxed cardboard boxes, cellophane (a thin film of a material similar in composition to rayon), aluminum foil (thin sheets of aluminum), glassine (specially processed) paper, etc. are used.
For food packaging, in particular ice cream, the Soviet chemical industry is mastering the production of lacquered cellophane, coated with special varnishes to improve its protective properties and gas impermeability, packaging films are being created from synthetic rubber and a number of other films of beautiful, durable and impermeable or slightly permeable to gases and vapors. water, volatile flavoring and aromatic substances.

The wide development of the production and application of these new packaging materials, combined with the pre-heating of products with quick freezing and storage at low temperatures, opens up huge opportunities for expanding the range of frozen products and creating an industry producing frozen culinary products. These culinary semi-finished products, fully prepared for consumption, should only be defrosted (thawed), reheated in an oven or in boiling water, or subjected to other simple, strictly regulated heat treatment before serving.
The inventiveness of the Russian people has given us excellent samples of frozen food products and semi-finished products, the production, distribution and consumption of which was based on the persistent winter frosts of Siberia and our North.
In Siberia, meat dumplings have long been prepared in large quantities in winter and eaten all winter; a rare traveler riding horses along the Siberian highway in winter did not have one or several bags of frozen dumplings with him, which it was enough to dip in boiling water for a few minutes to get a hot, tasty and nutritious dish.
Currently, frozen dumplings in waxed cardboard packaging are produced by many meat processing plants.
Small herring was caught in the White Sea in winter, “in dozens of artisanal smokehouses it was processed by the so-called semi-hot smoking, which gives a relatively short-lived product under normal storage conditions. This fish, in the form of a kind of smoked-frozen product, filled the fish markets of both capitals and all major cities in the north of Russia for Shrovetide.It was one of the favorite snacks for pancakes.
Soviet industry is now organizing on a mass scale the production of frozen kopchushka throughout the year from the Caspian sprat, herring, anchovy, Baltic smelt and other small fish.
Smoked herring is a cheap and tasty snack. Soviet chefs will prepare delicious and inexpensive dishes from it.

Frozen cranberries are known to everyone, and there is no need to write about its importance and value. Currently, the range of frozen berries is not limited to cranberries and covers many other berries and various fruits.
In a number of foreign countries, the factory production of a wide variety of frozen semi-finished products ready for boiling, frying, baking or stewing, as well as ready-made dishes already thermally processed, which need only be heated up and served, is rapidly developing. The range of these products is extremely large, practically unlimited and can satisfy any most refined taste.

The new range of frozen convenience foods and culinary specialties is of particular value to those catering establishments where there is no well-equipped kitchen with large utility rooms and machines for heavy cleaning, washing and other primary food processing.
Meanwhile, with an abundant assortment of frozen ready meals and semi-finished products, it is enough to have only a refrigerator and a gas or electric stove to serve consumers with a large assortment of culinary products, including the most complex ones.
With the improvement of aviation technology, non-stop flights are becoming longer and longer and it is more and more difficult for dozens of passengers on each aircraft to do without hot food on the way. The installation on the aircraft of a refrigerating cabinet of an appropriate lightweight design and an electronic (high-frequency current) heater will make it possible to serve a passenger with hot meals 3-4 minutes after ordering.

Dining car, as a rule, is extremely limited to utility rooms for cleaning, cutting, washing products and other preparatory work, as well as rooms and equipment for washing dishes and equipment.
The presence of a refrigerating cabinet of the proper capacity, as well as a device for heating ready meals or heat treatment of semi-finished products will make it possible to include a large number of frozen ready-made meals and semi-finished products in the menu of the dining car and will facilitate the work of the attendants.
Frozen products, dishes and semi-finished products should be stored in basic refrigerators and warehouses with storage rooms with a temperature not exceeding -18 °. Under these conditions, most well-packaged products can be stored for up to six months. If longer storage is necessary, it is advisable that the temperature in the chambers reach -25 °, which will allow storing the frozen product for a year, and if necessary, even more.

Observations made on foodstuffs and frozen culinary products during storage under the specified temperature conditions and in proper packaging show that already during the first month of storage, the number of living microorganisms decreases sharply and reaches very insignificant limits. But the transfer of these products to a room with a higher temperature creates conditions for a new increase in the bacterial contamination of the product.
Therefore, it is necessary to avoid long-term storage of frozen products in home refrigerators and small refrigerators in commercial premises and catering establishments. Experience shows that storage in refrigerating devices at a temperature of -0, -2° should not exceed two to three days, and at -4, -5 ° - four to five days.

However, for each mass product produced by refrigeration factories, depending on its characteristics, a mode of preparing its serving to the table is set. This exact, best final preparation regimen is indicated on the label or on the packaging and must be followed.
As a general rule, it should be noted that in order to avoid overcooking or overcooking before freezing, the product is not given the full duration of the heat treatment and therefore the indicated duration and temperature of heating exceed the usual by as much as necessary so that the total amount of heat received by the product in two steps it to the desired state of readiness.

At present, our industry produces a wide range of frozen berries, fruits and vegetables. The assortment of semi-finished and ready-made culinary frozen products is still small and limited to a few names, but the time is not far off when new frozen products, culinary frozen semi-finished products and ready meals will increase the range of these culinary products by tens and hundreds of times.
What range of new frozen products can the food industry bring to the foodservice industry now and in the near future?
This assortment is very rich:

berries - strawberries, strawberries, raspberries, blackberries, black, red and white currants, gooseberries, grapes, lingonberries, cranberries, cherries, cherries, blueberries, blueberries;
fruits - apples, pears, peaches, plums, tangerines, lemons;
vegetables, legumes and cereals - melon, carrots, beets, celery, pumpkin, zucchini, sweet peppers, tomatoes, eggplants, cauliflower, asparagus, spinach, spicy plants (dill, parsley), Brussels sprouts, green peas, green beans, lima beans, corn in grains and on the cob;
mushrooms of various varieties.

The range of culinary semi-finished products and ready-made dishes is practically unlimited, just as the number of ready-made dishes that an experienced and skilled chef can make, provided with an endless variety of food raw materials of plant and animal origin, is not limited.
The production of non-frozen semi-finished products has already received significant development in a number of large cities. The meat industry produces in mass quantities chopped cutlets of various types and varieties (Moscow, Kyiv, etc.), prepared for frying, rump steaks, langets, chopped steaks, pork chops, shish kebabs packed with onion slices, and other semi-finished products.

Fishing enterprises produce breaded fish in carcasses, freed from heads, entrails, scales and other waste, fish links subjected to similar processing and packed in cellophane.
However, the assortment of these semi-finished products is insufficient, and their distribution and increase in production is limited mainly by the forced short terms of possible sale, as highly perishable products.
It turned out to be practically impossible, for example, to produce raw fish cutlets in the same order as meat cutlets, since the deadline for their storage in the distribution network and at the consumer is so short that it makes their release impossible.
It is also impossible to produce various pies prepared for heat treatment without freezing, since unbaked or not fried dough without freezing very quickly becomes unusable.
The situation is even worse with semi-finished vegetable products: such a widespread side dish as mashed potatoes, every housewife, every public catering establishment can only make at home.
As experience has shown, dough of any kind and variety perfectly withstands freezing and cold storage, so one of the first tasks is to significantly expand the experience in the production of meat dumplings and create a wide range of frozen pies of various types and varieties.
The dumpling machine will be transferred to the fish, dairy and fruit and vegetable industries, and the consumer will receive a wide range of frozen fish dumplings, dumplings with cottage cheese, as well as pies with vegetable and fruit fillings.
We have almost forgotten pies like "pates". "Pate" is a kind of open pies baked in special forms.

In the household, pottery of a special type was previously used for these dishes. The dishes were filled three-quarters with a sauce-soup made from any kind of meat, poultry or fish (turkey and carp “pates” are especially good), which was covered with a layer of dough and baked. This pie is especially delicious.
Under the present conditions, it is possible to produce such products in the form of frozen semi-finished products in dishes made of very thin-walled aluminum foil, produced by stamping.
Aluminum molds with their high thermal conductivity are very good both for freezing products in them, and for heating and serving. Each such form may contain a serving for one, two or more people. If the serving is for one person, then this form can replace the plate.
Such products, after freezing in aluminum molds, are packed in cellophane or other similar film and placed in waxed cardboard boxes of the appropriate standard shape and size.
Pancake pies and pies with various fillings produced in the form of frozen semi-finished products and finished products are very convenient.
Due to the fact that the preparation and molding of such pies lends itself well to mechanization and there are already automatic and semi-automatic machines for their molding, the time is not far off when, instead of quickly stale fried and baked pies, it will be possible to have a wide range of freshly baked pies in any catering establishment. , boiled or fried pies from frozen semi-finished products made in factory conditions.

The second group of frozen culinary products and semi-finished products, which are extremely convenient both for mass factory production and for thermal processing in catering establishments, are various frozen products from minced meat and fish.
In the fishing industry, preparatory work is currently underway to produce a number of products of this range.
It is known that the nutritional and taste qualities of chopped culinary products from sea fish mixed with potato mass
very high at a relatively low price of these products.

Below are the layout and procedure for preparing cod meatballs with potato mass. Cod fillets (without skin) are thoroughly washed and placed on perforated baking sheets so that the glass is water, and after 20 minutes they are boiled (blanched) with sharp (open) steam for 20-25 minutes at a temperature of 100 °. Boiled fish is passed through a top (meat grinder). At the same time, prepared potatoes are boiled in boiling water, immersing the potatoes in nets or baking sheets to a depth of at least 10 cm from the surface of the water. Boiled for 25-30 minutes, the potatoes are passed through the top. The processing of both potatoes and fish is carried out on a top with a grate with a hole diameter of 2.5-3.0 mm or less.

To prepare minced meat, you need to take boiled cod fillet 50 parts (by weight), potato mass 43.5 parts, butter 5 parts, table salt 1.5 parts. Spices can be added to minced meat: white pepper or nutmeg and bitter pepper.
The resulting minced meat is thoroughly kneaded on a minced meat machine for 20-25 minutes. The finished mass should be homogeneous, viscous and tender.

From the resulting mass, products are molded in the form of balls or cylinders weighing 10-16 g. These balls are breaded in ground breadcrumbs and fried, immersing for 1/2 minute in a large amount of vegetable oil (deep frying) heated to 180 °.
Ready meatballs are placed on baking sheets inclined to allow the fat to drain, and immediately after cooling they are packed in waxed cardboard boxes lined with cellophane. The meatballs are then sent for freezing.
Freezing should be carried out in a freezer, preferably with intensive air movement, at a temperature not exceeding -18 ° for 3-4 hours.
For transportation, the boxes are packed in special boxes (boxes) made of corrugated cardboard.

Warm up the meatballs before serving. They can be served without sauce or with sauces: mayonnaise, tomato, etc.
Tastings carried out after a month of storage of products in a refrigerator at a temperature of -15 ° C showed exceptionally high taste qualities of the product, especially when served hot.
Another dish, no less tasty, differs sharply in its characteristics; These are cod fillet quenelles.

To prepare cod fillet quenelles, the fish is cut in the usual way. The resulting fillet is passed twice through tops with a lattice hole diameter of 1.2 mm; minced meat is cooled to 5 ° and then kneaded for 20-30 minutes in a meat mixer until a homogeneous viscous mass is obtained. In the process of kneading, milk (or fish broth) cooled to 5 ° and melted butter are added to the minced meat; milk (or broth) is added 20, and butter 5 parts per 75 parts (by weight) of minced meat. To determine the end of kneading, it is recommended to make trial cooking of quenelles in heated vegetable oil or fish broth.
Quenelles are molded in weight of 35-40 g. Quenelles are cooked for 8-10 minutes in fish broth, which is heated to 85-90 °, or in vegetable oil, heated to 100 °. The end of cooking is determined by the emergence of the quenelles.
Freeze quenelles in the same way as meatballs. Frozen quenelles are stored in the refrigerator at a temperature of -18. Before serving, the quenelles need to be warmed up in water, after which they are served with a sauce, preferably white.
The tastings showed exceptionally good taste and good cold storage stability.

Minced frozen semi-finished products in a large assortment are produced by the foreign refrigeration industry. Chopped beef steaks packaged in cardboard boxes are especially widespread, with the addition of a portion of oil necessary for frying to each steak.
Chopped chicken cutlets, vegetable and cereal cutlets are also widely used.
Another group of culinary dishes verified by the development of experimental batches and trial storage are fish saltwort sauces. These dishes are based on sauerkraut, pickles and fish.
The range of boiled and fried culinary ice cream dishes with a wide variety of side dishes and sauces is almost limitless.

Abroad, dishes such as fried chicken with rice, stew and fried meat (beef, lamb, pork) with vegetables, fried turkey and duck with sour cream sauce, etc. are also widely used. Fried and boiled chicken with various sauces and side dishes is also of interest. , individually packaged and frozen legs, wings, etc., so that everyone can get the pieces they prefer.
We have prepared a number of fish dishes for such production; in particular, fried cod with potatoes, boiled pike perch with egg-butter sauce, etc. In addition to various dishes with side dishes, frozen snacks of the widest range will be widely used.
Abroad, packaged frozen fried potatoes are very widespread: the potatoes are peeled, cut into strips and fried in a large amount of fat (deep-fried). Potatoes fried to brittleness are packaged in waxed cardboard boxes lined with cellophane and frozen. Bakery products are widely used, including sliced ​​bread wrapped in moisture and vapor-proof paper and then frozen; such bread products do not stale and are not affected by mold; well preserved, without aging, also packaged and frozen sandwiches of a varied assortment.
Of this kind of fish snacks, we have tested for freezing and refrigerated storage smoked Baltic herring, sprats and anchovies of hot and semi-hot smoked — an exceptionally tasty and cheap snack convenient for public catering establishments.
Hot smoked kopchushki made from fresh fish have a salinity of 1.5-2%. and are a very delicate and tasty food product.

Semi-hot smoked kopchushki are prepared from lightly salted semi-finished product (salinity 5-8%) by slight soaking, drying and smoking at a temperature of 70-90 °. This kopchushka has a peculiar taste and is very good as a snack for beer and other drinks.
Experimental storage showed the need for good vapor-tight packaging, since smoked meat partially weakened the delicate flavor of smoked meat in ordinary unvarnished cellophane during the second month of storage. When stored at -18°, the structure of the product did not change, but long-term storage at -5, -8° caused tissue loosening with the formation of large ice crystals, which worsened the taste properties.
A new technology for freezing and cold storage of delicacy snack products makes it possible to make products that are not stable under normal storage conditions stable: very lightly salted pieces of smoked herring or smoked herring fillets, packed in cans and filled with vegetable oil, are well preserved, even at a salinity of 3-4% , at a temperature of -10, -15 ° and are recognized as a product of very delicate taste.

On the basis of refrigeration technology, it is possible to cook very tasty chopped herring, tender, fragrant and lightly salted, without the risk of spoilage during storage.
As a general rule, applicable to all without exception frozen semi-finished products, ready-made culinary products, gourmet snacks and fine gastronomy, the following can be recommended: packaging in a vapor-moisture-proof cellophane or other film, the use of waxed cardboard boxes, possible sealing of closures, long-term storage at a temperature -18° or below and storage in home or store refrigerators at -2, -5° for no more than 3-4 days. Under these conditions, it is possible to guarantee the good quality of the product, on average, for at least six months from the moment of cooking at the factory.

See next article.

31. Semi-finished meat products, nutritional value, assortment, quality assessment, conditions and shelf life of meat semi-finished products. Canned meat, (make a table of assortment, composition). Signs of division into varieties. defects in canned meat (with what defects canned meat is unacceptable in the sale). Types of bombing of canned meat. Types of canned food used in the manufacture of canned meat. Packaging, labeling, shelf life. Draw up a scheme for decoding canned meat (in the form of a table). See attachments.

Semi-finished products are products from various types of meat that are sold prepared for cooking.

Meat semi-finished products are in high demand among the population.

According to the type of meat, semi-finished products are distinguished from beef, lamb, pork and from poultry meat; according to the processing method - natural, breaded, chopped, dumplings, minced meat and others, and according to the thermal state - chilled and frozen.

Natural semi-finished products

For the preparation of these semi-finished products, cooled, chilled and thawed beef and mutton of categories I and II, pork of categories II and III, veal, as well as poultry carcasses of categories I and II are used.

By size, natural semi-finished products are divided into portioned, small-sized and large-sized ones.

Portioned semi-finished products are made from the most tender muscle tissue, cut across the muscle fibers in the form of one or two pieces of meat with a total weight of 125 g (tenderloin - 250 g).

Portion semi-finished products from beef are produced in the following types.

Tenderloin - internal lumbar muscles; comes in one piece.

Steak prepared from tenderloin in the form of one piece of pulp without fat, oval or irregularly rounded, 2-3 cm thick.

Fillet differs from a beefsteak with a thickness of 4-5 cm.

Langet, unlike a steak, these are 2 pieces of pulp, almost identical in size and weight, 1–1.2 cm thick.

Beefsteak with a notch - one piece 2-3 cm thick, oval or irregularly rounded, from the pulp of the posterior part. To give it a loose consistency, muscle tissue is beaten off, and cuts in the form of checkers are made on the surface of the piece, which speeds up the heat treatment.

Entrecote - a piece of meat of an oval-oblong shape, 1.5–2 cm thick with a layer of fat up to 1 cm, prepared from the pulp of the dorsal and lumbar parts.

Braised beef - this is one and less often 2 pieces of pulp from the lateral and outer layers of the posterior pelvic part, irregular in shape, 2–2.5 cm thick.

A portion of small-sized semi-finished beef products, in contrast to portioned ones, consists of finely chopped pieces of meat with a total weight of 125 to 1000 g. Azu, beef stroganoff and goulash can be sold as goods by weight.

Assortment of small-sized semi-finished beef products: azu, beef stroganoff, shish kebab, meat for shish kebab, goulash, frying, stew, soup set.

Azu has the form of cubes or sticks of meat 3–4 cm in size, 10–15 g each, cut from the pulp of the lumbar, dorsal and posterior pelvic parts of the carcass. Portion weight - 125 g.

beef stroganoff, unlike azu, they are cut into pieces in the form of oblong sticks weighing 5–7 g.

Kebab prepared from cuttings. Pieces of 30–40 g are strung on a stick, alternating with slices of bacon and onion. The portion includes 110 g of meat, 8 g of pork fat and 7 g of onions.

Meat for barbecue pieces of tenderloin, 30–40 g each, packaged in portions of 250 and 500 g.

Goulash - pieces of pulp, cut from the hem, as well as from the scapular and subscapular parts, 30–40 g each, with a fat content of not more than 10%. Packed goulash in portions of 125 g.

Roast special - pieces of pulp weighing up to 50 g each, cut across the muscle fibers from the hip and shoulder parts, as well as from the chest part (from the 1st to the 5th rib). This semi-finished product is packaged in portions weighing 250, 500 and 1000 g, as well as in portions of an indefinite mass - from 250 to 1000 g.

Roasting - pieces of pulp from the shoulder part and meat trimmings, indefinite shape, weighing 10–15 g, containing up to 20% fat and connecting films. Packed in portions of 250 and 500 g.

Stew - meat and bone pieces from 40 to 60 g each, meat with fat and bones should be 50% each. For stew, use the cervical, dorsal, lumbar, sacral and thoracocostal parts.

Soup set differs from stew in that the meat and bone pieces are larger and weigh 100–120 g each. The soup set is packed mainly in 1000 g.

Stew beef - meat and bone pieces from the rib part of beef of category I, weighing no more than 200 g, with a bone content of up to 25% by weight of the semi-finished product.

Large-sized semi-finished products from beef produce two types.

Boneless semi-finished product of the highest grade prepared from chilled meat of category I from young animals. This is the pulp of the dorsal, lumbar, hip and scapular parts, freed from tendons and coarse surface films. A boneless semi-finished product is produced in portions of an indefinite mass - from 250 to 1000 g, as well as packaged in 250, 500 and 1000 g.

cutlet meat- pulp in the form of scraps obtained by cleaning large-sized semi-finished products and bones, or pieces from the cervical and intercostal parts and from the flank. Cutlet meat is used, as a rule, for industrial processing (preparation of chopped semi-finished products).

Semi-finished products from pork, lamb and veal are also portioned, small-sized and large-sized.

Portioned semi-finished products from pork and lamb - natural cutlet with bone, escalope, schnitzel and tenderloin; from milk veal - only natural cutlet and escalope. The mass of most semi-finished products is 125 g, and tenderloins - 250 g.

Cutlet natural prepared from the dorsal and lumbar parts of the carcass in the form of one piece of meat with a rib bone. In pork and veal cutlets, the length of the bone is not more than 8 cm, in lamb - 7 cm. The cutlet has an oval-flat shape, and on the side of the costal bone it is concave.

Escalope cut from the pulp of the dorsal and lumbar parts in the form of two slices of approximately the same size and weight, 1–1.5 cm thick.

Schnitzel - a piece of meat of an oval-oblong shape, 2–3 cm thick, prepared from the pulp of the posterior pelvic part.

Pork tenderloin is produced packaged, in portions of 250 g, and lamb - 125 g.

Small-sized semi-finished products from pork(kebab, meat for barbecue, goulash, roast, stew) and lamb (kebab, meat for barbecue, stew, soup set) differ from semi-finished beef products of the same name mainly in the type of meat. In addition, bacon is not added to a portion of pork and lamb skewers, so it contains slightly more meat (115 g) and onions (10 g); in a serving of pork goulash, 2 times (i.e., up to 20%) more fat; in lamb stew, the mass of pieces is less (20–30 g), as well as less fat (up to 15%) and bones (up to 20%).

They produce small-sized semi-finished products in portions of various weights (g): goulash and roast - 125, 250 and 500 each; meat for barbecue - 250 and 500 each; stew and soup set - 500 and 1000 each.

Large-sized semi-finished products from pork, lamb and veal.

Boneless semi-finished pork products They produce two types: for natural chops (from the pulp of the loin with a subcutaneous fat thickness of not more than 1 cm) and pork for stewing (pieces of pulp from the neck).

Boneless semi-finished lamb are prepared from the pulp of the hip, dorsal-scapular (except for the neck and brisket) and lumbar (except for the flank) cuts with a layer of subcutaneous fat of not more than 1 cm.

Made from dairy veal loin(pulp of the dorsal and lumbar parts with costal bones) and brisket(costal part without sternum and without rough part of the flank).

Boneless semi-finished products from pork and mutton are produced in packaged weights of 250 and 500 g and indefinite weight - from 250 to 500 g. Semi-finished products from veal are only of indefinite weight.

Cutlet meat from pork and lamb made from the same parts as beef cutlet meat.

Semi-finished products from poultry meat. At the enterprises of the meat industry, these semi-finished products are made mainly from meat and offal of chickens and hens in the following assortment.

chickens amateur-carcasses or half-carcasses of chickens are laid in rows back up in stainless steel baskets, sprinkling each row with a mixture of salt, black pepper and chopped garlic. Then the baskets are placed in vats with brine (water, salt, mustard powder, acetic acid) and left for a day at a temperature 2– 4 °C. Chickens are sold without brine.

Tobacco Chickens– the carcasses are plaited, beaten to loosen the tissues and rubbed with a mixture of salt, black pepper, chopped garlic and mustard.

Chicken fillet - the pectoral muscles are white, oval in shape, with a superficial film, without skin.

Chicken leg - part of the carcass, including the femur and tibia with adjacent muscles and skin.

To the set for the broth includes the dorsal-scapular and lumbosacral parts without lungs and kidneys, wings, skin and bones from the chest part, trimmings from fillet processing.

Soup set - processed heads with the addition of legs up to 40%.

Set for stew– stomachs and hearts, wings and necks in equal numbers.

Jelly set - heads (up to 40%), necks, wings, hearts, stomachs and legs in approximately equal amounts.

Amateur chickens, tobacco chickens are sold as a bulk product, chicken fillet and chicken legs, as a rule, in packaged portions of various weights, from 250 to 1000 g; sets - in portions of a certain weight - 500 or 1000 g.

Chopped semi-finished products

Meat semi-finished products These are meat products that are only boiled or fried before being eaten. They are prepared at industrial or catering enterprises, from where they are sent directly to the store.

The range of semi-finished products is varied. They can be divided into the following groups: natural, breaded, chopped, dumplings and minced meat, as well as quick-frozen main courses and semi-finished products.

The raw material for the preparation of semi-finished products in most cases is chilled meat of various types and fatness (except for lean meat), which meets the requirements of standards in terms of freshness and good quality.

Preservation of semi-finished products is largely determined by the technology of their manufacture. So, under the same storage conditions, natural semi-finished products have the greatest resistance.

Chopped semi-finished products and minced meat are classified as especially perishable products due to the significant contamination with microorganisms that appear at the stage of the manufacturing process. It is known that the greater the degree of meat grinding, the more microorganisms are contained both on the surface and in the depth of the product.

All semi-finished products are transported in refrigerated or isothermal vehicles, ensuring the safety of product quality. In the spring and summer, they are transported in refrigerated trucks. The duration of the journey should not exceed 2 hours.

The manufacturer delivers semi-finished products to the store in terms of quantity and quality. The semi-finished products accepted for sale must be without signs of deterioration: without sour and putrefactive odors, mucus and mold deposits. Natural semi-finished products should have a bright red surface, unweathered, slightly damp, but not sticky; breaded - evenly covered with breadcrumbs; chopped, in addition, meet the requirements of regulatory documents and the content of bread, salt and water.

Chilled semi-finished products should enter the trade with a temperature not exceeding 8 ° C. Frozen semi-finished products should not be thawed and produced from the manufacturer at a temperature in the thickness of minced meat not higher than -10 ° C.

Storage of chilled semi-finished products at retail trade enterprises should be carried out at a temperature of 4-8 ° C, frozen at -10 to -12 ° C.

In the distribution network, quick-frozen ready-made meat dishes can be stored for no more than a month at -18 ° C and no more than 10 days at -12 ° C, and at 4-8 ° C for no more than 24 hours. In the absence of cold, quick-frozen dishes are not subject to storage.

The sale of semi-finished products in the warm season is not allowed in stores, stalls and other small retail chains that do not have refrigeration equipment.

The shelf life of semi-finished products from the moment of their manufacture is given in Table. 18. The data presented in the table show that the longest shelf life is set for frozen semi-finished products in the test (1-3 months, depending on the storage temperature), the shortest - for chopped semi-finished products (up to 12 hours chilled). The lower the storage temperature, the longer the shelf life. The use of vacuum packaging makes it possible to extend the shelf life of meat semi-finished products of various types by 2-7 times.

Thus, semi-finished meat products can be divided into the following groups according to their expiration dates:

Particularly perishable semi-finished products with a shelf life of 0.5-2 days. (meat large-sized, small-sized and chopped semi-finished products, quick-frozen ready-made meals in chilled and supercooled form;

Table 18Conditions and expiration dates of semi-finished meat products

• perishable semi-finished products with a shelf life of 5 to 30 days, which include most of the subgroups of meat semi-finished products, except for those listed in the first and second groups;
• medium-storage semi-finished products with a shelf life of more than 1 to 4 months. (frozen semi-finished products in the test).

Semi-finished pizza is produced in chilled and frozen form of the following items:
- sausage;
- with ham;
- with mushrooms;
- with beef;
- assorted.
Regulatory documentation provides for the preparation of dough for baking a dough piece. It is allowed to use ready-made Arabic bread (pitta).
For the manufacture of semi-finished pizza, cheese, semi-smoked sausage, ham, mushrooms, boiled, smoked-boiled or smoked-baked beef, ketchup, fresh onions, sweet peppers, greens are used.
Mass fraction of the filling to the mass of pizza - not less than 30%.
Semi-finished pizza is packed in transparent plastic films or plastic bags or cardboard boxes. The mass of one pizza is from 150 to 1500 g.
Shelf life of semi-finished pizza at a temperature:
- from 2ºС to 6ºС - no more than 3 days;
- from minus 18ºС - no more than 90 days.

2. FROZEN Dumplings “Surprise”, “Riddle”, “Desired”, “Favorite” TU 9214-311-00419779-06 with Amendment No. 1 (instead of TU 9214-311-00419779-97)

Pelmeni are produced frozen in the following assortment:
- category B: "Desirable", "Favorite".
- category G: "Surprise", "Mystery".
Recipes for frozen dumplings include the use of first-grade trimmed beef or cutlet beef, or single-grade trimmed beef; mechanically deboned poultry meat or trimmed pork, semi-fat, or single-grade; bacon or raw beef fat, or trimmed fatty pork; fresh cabbage; boiled or dry potatoes; onion or dry; salt; spices or flavoring additives; wheat flour; eggs; water. It is allowed to use hydrated soy proteins (isolates, concentrates or flour) in an amount of up to 5% by weight of raw materials.
The mass of dumplings is not standardized. Pelmeni are packaged in cardboard packs or packages with a net weight of 250 to 1000 g. The yield of finished products is 105%.
The documentation provides for both mechanized and manual molding.
Shelf life of dumplings at a temperature:
- not higher than minus 18ºС - no more than three months.

3. SEMI-FINISHED BEEF MEAT PRODUCTS TU 9214-345-00419779-06 with Amendments No. 1, 2 (instead of TU 9214-345-00419779-98)

Semi-finished beef meat products are produced in a chilled or frozen state in the following range (38 items):
1. Large lumpy boneless:
- category A: "Extra" tenderloin, "For baking" beef, "Jubilee" beef;
- category B: beef "Homemade", beef "For jelly".
2. Portion boneless:
- category A: "Extra" beef, "Extra" entrecote, "Extra" steak, "Extra" rump steak, "Extra" langet, "Extra" wind beef.
3. Stuffed:
- category A: “Fragrant” laces, “Original” laces.

4. Small-sized boneless:
- category A: beef stroganoff "Extra", roast "Extra", azu "Extra", goulash "Extra";
- category B: shish kebab "Piquant".
5. Meat and bone:
- category B: beef ragout;
- category D: set for broth;
- category D: beef borscht dressing.
6. Chopped:
6.1. Weight (minced meat):
- category B: minced meat "For stuffing";
- category B: minced meat “For steaks”, minced meat “For meatballs”, minced meat “For kebab”, minced meat “For schnitzels”, minced meat “For kupat”;
- category G: minced meat "For cutlets".
6.2. Molded:
- category B: steak "Special", meatballs "Peasant";
- Lyulya - kebab "Extra", schnitzel "Extra", kupaty "Domashnie";
- "Meat" quenelles, "Favorite" meatballs, "Tender" croquettes;
- category G: meatballs "Lublin", cutlets "Hunting".
The proposed technology for the manufacture of semi-finished products "allows to reduce losses as a result of the isolation of muscles with a natural surface film that preserves their natural shape.
Large-sized, portioned and small-sized boneless semi-finished products are injected with brine with a different amount of brine injection from 10% to 15% by weight of unsalted raw materials, then massaged or produced from unsalted raw materials. Large-sized and portioned boneless semi-finished products are produced using decorative sprinkles. In the production of small-sized boneless semi-finished products, marinade (sauce) is used (except for “Piquant” shish kebab). For portioned semi-finished products (zraz), fillings are used, consisting of mushrooms, onions, herbs, cheese, salt and mayonnaise.
For chopped semi-finished products, flank, slaughter or trimmed beef of the first or second grade, or one-grade, or sausage, or cutlet beef or pork meat, or fur-bonded poultry meat, raw fat, pork skin emulsion, hydrated soy protein in an amount of up to 20 % by weight of raw materials, onions, garlic, bread, breadcrumbs, chicken eggs, salt, water, spices, complex food additives, decorative mixtures.
For packaging, modern polymeric packaging materials are used.
The output of semi-finished products (unsalted) is: portioned - 96.0%, small pieces - 98.0%, chopped chilled - 99.5%, chopped frozen - from 99.0% to 98.5%, minced meat - 99.5% , frozen minced meat - 98.5%.
1. Shelf life of large-sized boneless, including salted, semi-finished products:
1.1. Without vacuum
1.1.1. Chilled at temperature:
- from 2ºС to 6ºС - from 2 to 3 days,
- from minus 1ºС to plus 1ºС - from 5 to 7 days;
1.1.2. Frozen:
- not higher than minus 10ºС - 30 days,

1.2. Using a vacuum
1.2.1. Chilled at temperature:
- from 2ºС to 6ºС - from 5 to 7 days,
- from minus 1 to plus 1ºС - from 10 to 15 days;
1.2.2. Frozen:

2. Shelf life of portioned and small-sized boneless, including with sauces, semi-finished products:
2.1. Without using a vacuum:
2.1.1. Chilled at temperature:

- from minus 1ºС to plus 1ºС - no more than 2 days;
2.1.2. Frozen
- not higher than minus 10ºС - 30 days.
2.2. using vacuum:
2.2.1. Chilled at temperature:
- from 2ºС to 6ºС - no more than 7 days;
- from minus 2ºС to minus 1ºС - no more than 10 days.
2.2.2. Frozen:
- not higher than minus 10ºС - 30 days.
3. Shelf life of small-sized meat and bone semi-finished products (without the use of vacuum)
3.1. Chilled at temperature:
- from 2ºС to 6ºС - no more than 1 day;
- from minus 2ºС to minus 1ºС - no more than 3 days.
3.2. Frozen:
- not higher than minus 10ºС - no more than 25 days.
4. Shelf life of semi-finished chopped molded and minced meat (without the use of vacuum)
4.1. Chilled at temperature:
- from 0 to 6ºС - no more than 12 hours.
4.2. Frozen:
- not higher than minus 10ºС for no more than 30 days.
5. Shelf life of semi-finished products with the food additive "Purasal Opti form SD4", packed in a modified atmosphere in multilayer bags of polymer film materials:

Change 2 provides updated data on the mass fraction of carbohydrates and calories.

4. SEMI-FINISHED PORK MEAT PRODUCTS TU 9214-456-00419779-03 with Amendments No. 1, 2, 3 (instead of TU 10.02.01.221-95)

Semi-finished meat products from pork are produced in a chilled and / or frozen state.
Regulatory documentation includes a wide range of semi-finished pork products (35 items), including:
1. Meat semi-finished products
1.2. large lumpy
1.2.1. Boneless:
- category A: pork tenderloin "Extra", pork escalope "Extra", stuffed pork escalope, pork schnitzel "Extra";
- category B: pork neck, pork "For stewing";
- category B: pork "For frying", pork belly;
1.2.2. Boneless salted
category B: pork “Lux”, pork “For baking luxury”;
category B: pork “For stewing”, pork brisket “Lux”, pork neck “Lux”.
1.2.3. Meat and bone:
- category B: pork loin;
- category B: pork neck "Homemade".
1.2.4. Meat and bones in salted form:
- category B: pork loin "Lux";
- category B: pork neck "Homemade luxury".
It is allowed to produce large-sized semi-finished products (except for “Extra” pork tenderloin and “For frying” pork) sprinkled with decorative mixtures of spices.
2. Portioned.
2.1. Boneless:
- category A: pork tenderloin "Extra", pork escalope "Extra", stuffed pork escalope; pork schnitzel "Extra";
- category B: pork neck "Tender", wind pork "Extra";
- category B: pork belly "Extra".
2.3. Meat and bone:
- category B: natural cutlet "Extra";
- category B: pork neck "For roasting".
It is allowed to produce portioned semi-finished products (except for “Extra” pork tenderloin, “Extra” pork brisket, breaded stuffed pork escalope (with or without lezon) sprinkled with decorative spice mixtures, in sauce. Two types of fillings are used for Stuffed Pork Escalope consisting of mushrooms, onions, herbs, cheese, mayonnaise, salt.
3. Small-sized
3.1. Boneless:
- category B: pork roast "Extra", pork goulash "Extra";
- category B: pork kebab "Extra".
3.2. Meat and bone:
- category G: pork stew "Extra", semi-finished product "For jelly".
It is allowed to produce small-sized semi-finished products (except pork shish kebab "Extra") in sauce.
4. Chopped
4.1. Weight (minced meat)
- category D: minced pork "Amateur", kebab "Extra".
4.2. Molded
- category G: minced meat for kebab "Extra".
5. Meat-containing semi-finished products
5.1. Chopped
5.1.1. Weight:
- category G: minced meat for cutlets "Special", minced meat for kupat "Dachny";
- category D: minced meat for meatballs; minced meat for cabbage rolls "Rural".
5.1.2. Molded:
- category G: kupaty "Country", cutlets "Special".
- category D: meatballs "Urban"; minced meat for cabbage rolls "Domashnye";
6. Stuffed:
- category D: cabbage rolls "Homemade", cabbage rolls "Rural".
For stuffed semi-finished products, the category refers to the component containing meat ingredients.
For chopped semi-finished products, flank, slaughtered meat or trimmed semi-fat, single-grade pork, cutlet pork meat are used; raw fat, onion, fresh cabbage, garlic, semolina, rice, wheat flour, varietal flour (oatmeal, barley, rice) in an amount up to 5%, food additives, spices, salt, water.
1. Shelf life of semi-finished pork products:
1.1. Boneless large lumps, including in salted form, at a temperature of:
- from 2ºС to 6ºС chilled from steam raw materials without the use of vacuum - 3 days, with the use of vacuum - 7 days;
- from chilled raw materials without the use of vacuum - 2 days, with the use of vacuum - 5 days;
- frozen at a temperature not higher than minus 12ºС - no more than 30 days, not higher than minus 18ºС - no more than 90 days.
1.2. Boneless portioned and small-sized pieces, including those with sauces, at a temperature of:
- from 2 to 6 ºС chilled from steam and chilled raw materials without the use of vacuum - 1 day, with the use of vacuum - 7 days;
- frozen at a temperature not higher than minus 12 ºС - no more than 30 days;
- meat and bone from steam and chilled raw materials at a temperature of 2 to 6 ºС - 1 day;
- frozen at a temperature not higher than minus 12 ºС - no more than 25 days;
- chopped and minced meat chilled from steam and chilled raw materials at a temperature of 2 to 6 ºС - no more than 12 hours;
- frozen at a temperature not higher than minus 12 ºС - no more than 30 days.
Change No. 3 contains new updated data on the mass fraction of carbohydrates and calories.
1.3. The shelf life of semi-finished products from large-sized pork in salted form, chopped (including minced meat) with the food additive "Purasal Opti Form SD4", packed under modified atmosphere conditions in multilayer bags of polymer film materials, has been established:
- at a storage temperature from 2ºС to 6ºС - no more than 15 days.

5. SEMI-FINISHED CHOPPED PRODUCTS TU 9214-485-00419779-07 (instead of TU 9214-485-00419779-02)

These technical conditions apply to minced meat and meat-containing semi-finished products intended for sale in trade and public catering networks.
Semi-finished products are produced chilled or frozen in the following range:
1. Meat semi-finished products:
1.1. Category B:
- minced meat - "Popular", "Pokrovsky", "For the whole family", "Urban";
- schnitzels - "Guards", "Streletsky".
2. Meat-containing semi-finished products:
2.1. Category G:
- cutlets - "Volga", "Valdai", "For gourmets";
- schnitzel - "Danilovsky".
2.2. Category D:
- cutlets - "Well done".
For the production of semi-finished products, the following raw materials are used: trimmed beef of the second grade or single-grade, or sausage, or cutlet meat; trimmed semi-fat or single-grade pork, or sausage, cutlet meat; fat trimmed pork; mechanically separated poultry meat; connective tissue from beef trimming; textured hydrated soy flour; semolina; protein-carbohydrate stabilizer "Polysomin - F"; breadcrumbs, salt; phosphates; onion; garlic; spices; water.
1. Shelf life of minced meat:
1.1. Chilled:
- at a storage temperature of minus 3ºС - no more than 48 hours.
1.2. Frozen:
- at a storage temperature not higher than minus 10ºС - no more than 30 days;
2. Shelf life cutlets and schnitzels:
2.1. Chilled:
- at a storage temperature from 2ºС to 6ºС - no more than 12 hours;
- at a storage temperature of minus 5ºС - no more than 48 hours.
2.2. Frozen:
- at a storage temperature not higher than minus 10ºС - no more than 20 days;
- at a storage temperature not higher than minus 18ºС - no more than 2 months.

6. SEMI-FINISHED MEAT AND MEAT-CONTAINING CHOPPED PRODUCTS TU 9214-553-00419779-2008 (instead of TU 9214-553-00419779-2005)

Semi-finished products are produced in chilled and frozen form of the following names and categories:
1. Semi-finished meat products:
- category B: "Chopped steak";
- category G: "Rump steak chopped".
2. Semi-finished meat-containing products:
- category B: "Moscow cutlets";
- category G: "Cutlets home"; "Family cutlets"; "Cutlets Kyiv".
For the production of semi-finished products, cutlet beef meat or trimmed beef of the second grade, or single-grade, or sausage, cutlet pork or trimmed pork, semi-fat, or single-grade, or sausage meat, sausage bacon or raw beef fat, or pork, hydrated soy protein in the amount of 20 % (for chopped rump steak), bread, eggs, breadcrumbs, fresh or dried garlic, salt, water, ground black or white pepper.

Net weight of packaged semi-finished products from 100 to 1000 g.
Shelf life of semi-finished products:
- refrigerated at a storage temperature of 2ºС to 6ºС - no more than 24 hours from the end of the technological process;
- frozen at storage temperature: not higher than minus 10ºС - no more than 30 days; not higher than minus 18ºС - no more than 90 days from the end of the technological process.

7. SEMI-FINISHED PRODUCTS IN DOUGH FROZEN TU 9214-554-00419779-08 with Amendment No. 1 (instead of TU 9214-5540041977-00)

The technical documentation has been brought into line with GOST R 52675-2006 “Meat and meat-containing semi-finished products. General technical conditions” and other regulatory documents.
Semi-finished products in the test are produced in the following range:
1. Semi-finished products in dough with meat filling:
1.1. Category B:
- dumplings: "Table", "Russian beef".
1.2. Category B:
- dumplings: "Russian", "Russian pork", "Siberian", "Taiga", "Irkutsk", "Capital";
- sticks: "Rural", "Capital";
- manti: "Southern", "Caspian";
- khinkali: "Sochi", "Sukhumi".
1.3. Category G:
- dumplings: "Snack bars".
2. Semi-finished products in dough with meat-containing filling:
2.1. Category B:
- meat and potato dumplings.
2.2. Category G:
- dumplings - "Peasant", "Danilov".
For the manufacture of semi-finished products frozen in the dough, the use of trimmed beef (highest, first, second grade, fatty, single-grade, sausage), trimmed pork (bold-fat, fatty, single-grade, sausage), offal (for dumplings "Snacks"), trimmed single-grade lamb, mechanically deboned poultry meat, pork skin emulsion, raw fat (beef, pork or mutton), soy and hydrated animal proteins (for Danilovskie dumplings), boiled potatoes or mushrooms (for Meat and Potato dumplings), fresh or rice cereals (for Peasant dumplings, Rural sticks), cow's milk, eggs, fresh or dried onions, fresh or dried garlic, ground black or white pepper, ground red pepper, coriander, herbs.
The mass fraction of the filling (minced meat) to the mass of the product is at least 40% (for dumplings "Taiga") and at least 50% for other types of semi-finished products.
In the manufacture of semi-finished products in the test, it is allowed to use both mechanical and manual molding.
Semi-finished products are packaged in cardboard packs or bags of polymeric film materials, or trays with a net weight of 250 to 1000 g.
The shelf life from the end of the process of manufacturing semi-finished products in the dough frozen in packaged form is:
- at a temperature not higher than minus 10ºС - no more than one month;
- at a temperature not higher than minus 18ºС - no more than three months (for sticks, manti, khinkali) and no more than six months (for dumplings).

8. SEMI-FINISHED LAMB MEAT PRODUCTS TU 9214-575-00419779-09 (instead of TU 9214-575-00419779-00)

Semi-finished natural meat products produce the following items:
1. Large-sized:
1.1. Boneless:
- lamb tenderloin "Juicy";
- ham "Capital";
- shovel "Steppe".
1.2. Meat and bone:
- loin "Prima";
- brisket "Homemade".
2. Portions:
2.1. Boneless:
- escalope "Gentle", escalope "Stuffed";
- Schnitzel "Beloved";
- wind mutton;
- lamb steak;
- Meat for shawarma.
2.2. Meat and bone:
- lamb cutlet;
- mutton rack.
3. Small-sized:
3.1. Boneless:
- roast "Hunting";
- meat for barbecue;
- meat for pilaf.
3.2. Meat and bone:
- soup set;
- stew.
4. Chopped:
- Lamb kebab.
Semi-finished products from lamb are made from the hip, shoulder, chest and dorsal-lumbar parts of carcasses. The amount of brine introduced is 10% by weight of the raw material, followed by massaging.
In the production of large-sized semi-finished products, decorative sprinkling is used.
Portioned semi-finished products are produced in breadcrumbs or in sauce.
For the manufacture of portioned boneless semi-finished product "Stuffed Escalope" they use the longest muscle of the back and lower back and two types of fillings, consisting of mushrooms, sauteed onions, herbs, cheese, mayonnaise, salt.
For the production of "Meat for Shawarma" use the muscles of the hip, sugar, salt, garlic, ground black pepper, ground red pepper, kefir, vinegar.
For the production of chopped semi-finished products, single-grade mutton, mutton fat, hydrated soy protein, onion, herbs (parsley, dill), salt, and water are used.
Semi-finished products from lamb are produced in a chilled and frozen state in a packaged mass:
- large-sized - from 500 to 5000 g;
- portioned - from 70 to 500 g;
- small-sized boneless from 125 to 500 g;
- meat and bone - from 500 to 2000 g;
- chopped - from 200 to 1000 g.
1. Shelf life of chilled semi-finished products:


2. Shelf life of semi-finished products portioned and small-sized chilled:

- using vacuum at a temperature from 2ºС to 6ºС - no more than 5 days;
- frozen - at a temperature not higher than minus 18ºС - no more than 30 days.
3. Shelf life of semi-finished meat and bone chilled:
- without the use of vacuum at a temperature of 2ºС to 6ºС - no more than 1 day;
- frozen - at a temperature not higher than minus 18ºС - no more than 25 days.
4. Shelf life of chilled chopped semi-finished products:
- without the use of vacuum at a temperature of 2ºС to 6ºС - no more than 18 hours;
- frozen - at a temperature not higher than minus 18ºС - no more than 30 days.

9. MEAT MEAT TU 9214-608-00419779-08 (instead of TU 9214-608-00419779-05)

Minced meat is produced in chilled and frozen form of the following names and categories:
- category A: "Beef mince", "Lamb mince";
- category B: "Minced pork", "Minced home";
- category B: "Special minced meat".
Minced meat recipes provide for the use of cutlet beef or trimmed beef of the second grade, cutlet pork or trimmed semi-fat pork meat, cutlet mutton or trimmed lamb meat of a single grade, textured hydrated soy flour in the amount of 30% (for “Special Minced Meat”).
Minced meat is packed in parchment, subparchment, laminated aluminum foil, artificial casings or trays made of polymeric materials, or bags made of polymeric film materials with a net weight of 250 g, 500 g and 1000 g.
Minced meat expiration date:
- refrigerated at a storage temperature of 2ºС to 6ºС - no more than 24 hours;
- in frozen form at a storage temperature not higher than minus 18ºС - no more than 90 days from the date of production;
- in a modified atmosphere at a storage temperature of 2ºС to 6ºС - no more than 5 days from the date of production.

10. FROZEN MEATBALLS TU 9214-609-00419779-08 (instead of TU 9214-609-00419779-05)

Assortment: meatballs "Kyiv", "Ostankino", "New", "Rural", "Moskvoretsky", "Leningrad", "Zvenigorod".
For the production of meatballs, first-class trimmed beef, trimmed semi-fat pork, cutlet pork meat, trimmed fat pork, raw fat, sausage lard, pork cheek, cereals (semolina, boiled rice), hydrated soy protein (for meatballs "Moskvoretsky" and " Rural"), boiled potatoes (for Moskvoretsky meatballs), breadcrumbs, onion, eggs, dried milk, black or white pepper, or allspice, salt, water.
The estimated yield of finished products to the mass of unsalted raw materials is 99%.
The documentation provides for mechanized molding.
Meatballs are packed with a net weight of 300 to 1000 g.
Shelf life at temperature:
- not higher than minus 5ºС - no more than 48 hours;
- not higher than minus 10ºС - no more than 1 month;
- no higher than minus 18ºС - no more than 90 days.

11. SEMI-FINISHED FROZEN DUMPLINGS TU 9265-635-00419779-06 with Amendment No. 1 (instead of TU 9265-635-00419779-2001)

Assortment of dumplings: "Fragrant", "Spring", "Favorite", "Summer".
For the production of dumplings, stewed cabbage, stewed carrots, boiled potatoes, sautéed onions, sweet peppers, cottage cheese, apples, eggs, wheat flour, spices are used.
Instead of fresh or frozen apples, it is allowed to use cherries, strawberries, blackcurrants, fresh or frozen blueberries, as well as dried fruits (apples, prunes, dried apricots, dates) in Summer dumplings. Instead of cottage cheese in an amount of up to 30%, it is allowed to use dried fruits in “Lubimykh” dumplings. In "Fragrant", "Noble" and "Spring" dumplings, it is allowed to use boiled mushrooms instead of cabbage or potatoes, partially or completely.
The mass fraction of the filling to the mass of the dumpling is at least 40%.
The documentation provides for mechanized and manual molding.
Frozen semi-finished dumplings are packed in cardboard or polymer boxes, or plastic bags with a net weight of 350, 500 to 1000 g.
1. Shelf life of dumplings:
1.1. Packed in cardboard or polymer boxes, at storage temperature:
- minus 10ºС - no more than one month;
- minus 18ºС - no more than three months;
1.2. Packed in a polymer film, at a storage temperature:
- minus 18ºС - no more than six months.

12. SEMI-FINISHED PRODUCTS FROZEN PELMENI, CHEBUREKI, MANTY, COLLED CUFFS TU 9214-678-00419779-06 with Amendment No. 1, 2 (instead of TU 9214-678-00419779-01)

Semi-finished products are produced frozen in the following range:
1. Semi-finished products in dough with meat-containing filling:
- category B: "Pelmeni rural";
- category G: "Homemade dumplings", "Appetizing dumplings", "Merchant dumplings", "Savory pasties", "Rural pasties",
"Siberian manti";
- category D: "Good dumplings", "Fruitous dumplings".
2. Semi-finished products chopped stuffed with meat-containing stuffing:
- category G: "Amateur stuffed cabbage".
For the production of semi-finished products, trimmed beef of the highest, first or second grade, or single-grade, or sausage beef is used; trimmed pork, bold or single-grade, or sausage; by-products (for dumplings "Dobrye"), single-grade trimmed horse meat, single-grade trimmed mutton, mechanically deboned poultry meat; raw beef or pork fat, or horse fat; soy flour or animal protein or pork skin emulsion; boiled potatoes, or mushrooms; fresh or sauerkraut; blanched radishes or carrots; rice groats; fresh or dried onion; fresh or dried garlic; soy sauce; ground black or white pepper; ground red pepper; coriander; nutmeg.
The mass fraction of minced meat to the mass of dumplings is at least 40%, to the mass of manta, cheburek and cabbage rolls - at least 50%.
The documentation provides for mechanized and manual molding.
Frozen semi-finished products in the dough are packed in cardboard packs, trays or plastic bags with a net weight of 250 to 1000 g.
The approximate output of the semi-finished product to the mass of the feedstock is:
dumplings, pasties, manti - 110-113%,
cabbage rolls - 98.5%.
Shelf life of semi-finished products frozen at a temperature:
- no higher than minus 10ºС - no more than one month,
- at minus 18ºС - no more than three months.

13. SEMI-FINISHED BEEF AND PORK (with the use of food additives from the Mill of Spice Nesse, Germany) TU 9214-741-00419779-08 (instead of 9214-741-00419779-02)

The documentation provides for the production of semi-finished meat products of 28 types from pork, beef and poultry meat:
1. Large-sized semi-finished products:
- pork for roasting (cat. B);
- beef for baking (cat. A);
2. Portion semi-finished products:
- Brass pork "Amateur" (cat. B);
- beef wind "Siberian" (cat. A);
- pork roll (cat. B);
3. Small-sized semi-finished products:
- pork skewers "Ural-style" (cat. B);
- beef kebab "Siberian" (cat. A);
4. Chopped semi-finished products:
- kupaty "Ural" (cat. B);
- kupaty "Siberian" (cat. B);
- Lula-kebab "Vostochny" (cat. B);
- cutlets "Volzhsky" (cat. B);
- zrazy "Izmailovsky" (cat. D);
- minced meat - Ural (cat. B), Siberian (cat. B), Amateur (cat. B).
Large-sized semi-finished products from beef, pork and poultry meat are injected with brine using food additives from Nesse Spice Mill with different amounts of brine (from 20% to 30% by weight of the raw material) and massaged.
Portioned semi-finished products are made from salted large-sized semi-finished products.
Small-sized semi-finished products (shish kebab) are made from salted large-sized semi-finished products, cut into pieces, sprinkled with vinegar, onions are added.
For the production of chopped semi-finished products, mechanically deboned poultry meat, lumpy poultry meat, onion, semolina, boiled rice, bread, breadcrumbs, eggs, spice mixtures and a protein-fat emulsion made using food additives from Nesse's Spice Mill company are used.
For the production of minced meat, trimmed beef of the first grade, trimmed pork, semi-fat, protein-fat emulsion, made using food additives from the Mill of Spice Nesse company, are used.
Semi-finished meat products are produced in chilled and frozen form.
1. Shelf life of bulk semi-finished products:
1.1.Without the use of vacuum:
- at a temperature from 2ºС to 6ºС chilled and frozen - no more than 2 days;

1.2. Using a vacuum:

- at a temperature not higher than minus 12ºС - no more than 30 days.
2. Shelf life of portioned and small-sized semi-finished products:
2.1. Without using a vacuum:
- at a temperature from 2ºС to 6ºС - no more than 1 day;
- at a temperature not higher than minus 12ºС - no more than 30 days.
2.2. Using a vacuum:
- at a temperature from 2ºС to 6ºС - no more than 5 days;
- at a temperature not higher than minus 12ºС - no more than 30 days.
3. Shelf life of semi-finished minced meat and minced meat:
- at a temperature from 2ºС to 6ºС - no more than 12 hours;
- at a temperature not higher than minus 12ºС - no more than 30 days.

14. SEMI-FINISHED BEEF, PORK, LAMB PRODUCTS (with the use of food additives from BK Giulini, Germany) TU 9214-756-00419779-08 (instead of TU 9214-756-00419779-05)

1. Semi-finished meat lumps of beef:

- category A: "Tender beef tenderloin", "Beef fillet";
- category B: “Beef for baking”, “Beef at home”.
1.2. Portion boneless:
- category A: “Beef steak”, “Tender beef entrecote”, “Tender beef rump steak”, “Tender beef steak”, “Tender beef langet”.
- category B: "Brown beef", "Argentinean beef".
1.3. Stuffed with meat coating:
- Category B: "Gentle Zrazy".
1.4. Small-sized boneless:
- category A: "Tender beef goulash", "Tender beef Azu", "Tender beef stroganoff", "Rustic beef roast";
- category B: "Spicy Beef", "Country Beef", "Greek Beef", "Beef for barbecue", "Beef for stewing".
2. Semi-finished products from pork:

- category A: "Tender pork tenderloin", "Pork fillet";
- category B: "Pork for baking";
- category B: “Amateur brisket”.
2.2. Portion boneless:
- category A: "Tender pork escalope", "Tender cutlet";
- category B: "Pork in French", "Pork Butterfly", "Pork Steak";
- category B: Argentinean Pork, Pork Schnitzel, Oven Pork.
2.3. Portion meat and bone:
- category A: "European-style pork".
2.4. Stuffed with meat coating:
- category B: "Homemade zrazy".
2.5. Small-sized boneless:
- category A: “Rustic pork roast”, “Tender pork goulash”;
- category B: "Pork for barbecue", "Pork for stewing", "Pork in Greek".
2.6. Small-sized meat and bone:
- category G: “Homemade pork stew”, “Pork ribs”.
3. Semi-finished products lumpy lamb:
3.1. Large lumpy boneless:
- category A: "Tender lamb tenderloin";
- category B: "Lamb at home".
3.2. Portion boneless:
- category A: “Lamb steak;
- category B: "Lamb rack".
3.3. Small-sized boneless:
- category B: "Lamb for barbecue", "Lamb for pilaf".
3.4. Small-sized meat and bone:
- category G: "Lamb ragout".
4. Semi-finished products chopped:
4.1. Molded:
- category B: "Lulya-kebab lamb", "Schnitzel in Kiev", "School nuggets", "Nuggets with beef", "Cordon-bleu delicacy";
- category G: "Table steak", "Quelles for frying", "Lula-kebab home", "Assorted croquettes".
4.2. Coated stuffed*:
- category G: "Schnitzel with stuffing";
- category G: "Amateur zrazy".

Large-sized semi-finished products from beef, pork and mutton are subjected to injection with brine using food additives from the BK Giulini company with different amounts of brine from 10% to 20% by weight of unsalted raw materials, then massaging.
Breadcrumbs are allowed.
Portion and small-sized semi-finished products are made from salted large-sized semi-finished products or from unsalted raw materials, which are salted in a tumbler. For the manufacture of meat and bone semi-finished products, salted raw materials are also used.
For portioned boneless, small-sized boneless and meat-and-bone semi-finished products, breadcrumbs or marinade or sauce are used.
For chopped semi-finished products, second-class trimmed beef or cutlet beef meat, fatty trimmed beef are used; trimmed semi-fat or single-grade pork, or cutlet pork meat, single-grade trimmed lamb; fur-cutting poultry meat; lump poultry meat; fat; pork skin emulsion or fat, soy protein hydrated in an amount of 12.5% ​​to 23%, onions, wheat flour, chicken eggs, cereals - semolina, rice, barley; salt; water; complex food additives, breadcrumbs. For the manufacture of "Cordon-bleu delicacy", durum cheese and ham are additionally used.
For "Zraz amateur" 10 types of fillings are used, consisting of cheese, onions, beef or pork liver, or boiled potatoes, or eggs, or mushrooms, or cabbage, or prunes, or buckwheat. Chopped semi-finished products are made in a breading coating.
1. Shelf life of large-sized semi-finished products chilled at a temperature of 2ºС to 6ºС:
- without the use of vacuum - no more than 2 days (using "Tari Fresh" - no more than 3 days);

2. Shelf life of portioned and small-sized semi-finished products chilled at a temperature of 2ºС to 6ºС:
- without the use of vacuum - no more than 1 day (using "Tari Fresh" - no more than 3 days);
- with the use of vacuum or in conditions of a modified gas environment - no more than 5 days;
- frozen at a temperature not higher than minus 18ºС - no more than 180 days.
3. Shelf life of meat and bone semi-finished products chilled at a temperature of 2ºС to 6ºС:
- without the use of vacuum - no more than 18 hours;
- frozen at a temperature not higher than minus 18ºС - no more than 180 days.
4. Shelf life of chopped semi-finished products chilled at a temperature of 2ºС to 6ºС:
- without the use of vacuum - no more than 1 day;
- frozen at a temperature not higher than minus 18ºС - no more than 180 days.

15. SEMI-FINISHED PRODUCTS: MANTY, SAMSA, FROZEN MEAT BELYASHI TU 9214-769-00419779-09 (instead of 9214-769-00419779-02)

The documentation includes a wide range of semi-finished products (7 items), including:
- manti - 3 items ("Manti Domashniye", "Eastern Manti", "Original Manti");
- samsa - 3 items ("Asian samsa", "domestic samsa", "wind samsa");
- belyashi - 1 name (“Belyashi special”).
For the production of semi-finished products, trimmed beef of the first grade, lamb, poultry meat, tail fat, pumpkin, greens are used.
It is allowed to replace up to 10% of any type of raw meat with soy protein and up to 20% with an emulsion of pork skin and vein.
To preserve taste and reduce natural weight loss, the process of freezing semi-finished products must be fast. The document provides a comparative table on the recommended air parameters in freezers and quick freezers, the duration of the process.
Approximate output 110-113% by weight of the feedstock.
Shelf life of semi-finished meat products at a storage temperature not higher than minus 12ºС:
- no more than 1 month.

16. SEMI-FINISHED VEAL MEAT PRODUCTS TU 9214-793-00419779-09 (instead of TU 9214-793-00419779-02)

Regulatory documentation includes a wide range of veal semi-finished products (18 items), incl. large-sized boneless and meat-and-bone - 10 (Cat A: Veal Fillet, Extra Veal, Roast Veal, Extra Veal Roll, Veal Neck, Cutlet Veal; Cat B: Veal for stewing”, “Veal loin”, “Veal shoulder”; cat B: “veal hunting roll”; cat G: “Set for veal jelly”); portioned boneless and meat-and-bone - 4 (Cat A: "Veal steak", "Veal for baking", "Veal Schnitzel"; Cat B: "Veal Steak"); small-sized boneless and meat-and-bone - 4 (cat A: “Veal goulash”, “Veal ragout”; cat B: “Veal brisket”, “Veal broth set”).
The assortment of large-sized boneless semi-finished products includes veal rolls, in which veal kidneys (“Extra”), fresh chopped onions and garlic (“Hunting”), black and red ground peppers, table salt are used as fillings.
Semi-finished products are produced in a chilled form.
The shelf life of semi-finished products from veal at a temperature of 2ºС to 6ºС is for:
- large lumpy boneless - 48 hours;
- large-sized meat and bone - 72 hours;
- portioned boneless and meat-and-bone - 36 hours;
- small-sized boneless and meat-and-bone - 24 hours.

17. READY QUICK FROZEN PRODUCTS TU 9214-810-00419779-10 (instead of 9214-810-00419779-03)

Quick-frozen ready-made products are intended for sale and consumption after heating.
The regulatory documentation provides for the production of ready-made quick-frozen minced meat products in the following range:
- cutlets "Petrovsky";
- meatballs "Appetizing";
- Beefsteak "Amateur".
For the production of ready-made quick-frozen products, second-class trimmed beef, semi-fat trimmed pork, sausage bacon, cereals (semolina, rice, pearl barley, buckwheat), wheat flour bread, wheat flour, fresh and browned onions, melange and breadcrumbs are used.
It is allowed to release ready-made quick-frozen products with the following side dishes:
- crumbly buckwheat porridge;
- rice stewed with butter;
- potatoes fried or deep-fried and with sauces - tomato or vegetable.
Ready quick-frozen products with or without garnish and/or sauce are packaged in trays or boxes made of polymeric materials, aluminum foil molds, containers with lids (single-section or multi-section), paper trays laminated with polyethylene.
Shelf life of ready-made quick-frozen products with or without garnish and / or sauce, in packaged form at a temperature not exceeding minus 18ºС:
- no more than 60 days from the date of manufacture.

18. SEMI-FINISHED PRODUCTS "CELLPANCHES" TU 9214-816-00419779-08 (instead of TU 9214-816-00419779-03)

Pancakes are produced in a chilled and frozen state of the following names and categories:
1. With meat filling:
- category B - "Domestic";
- category B - "Gentle";
- category G - "Appetizing".
2. with meat-containing filling:
- category D - "Amateur".
For the production of pancakes, it is planned to use second-class trimmed beef or cutlet beef meat, offal (liver, heart, lung), rice or buckwheat (for "Amateur" pancakes), eggs, browned onion, margarine for filling. Grains can be replaced with potatoes.
Pancake expiration date:
- chilled at a temperature of 4ºС to 8ºС - no more than 48 hours;
- frozen at a temperature not higher than minus 18ºС - no more than 6 months.

19. SEMI-FINISHED MEAT (WITH FOOD ADDITIVES BY ALMI) TU 9214-843-00419779-08 (instead of TU 9214-843-00419779-04)

TU 9214-843-00419779-08 Semi-finished meat products (with food additives from Almi) are given in accordance with GOST R 52675-2006 “Meat and meat-containing semi-finished products. OTU". The assortment, which includes 55 items of semi-finished products from beef - 22 items, pork - 23 items and lamb - 10 items, is grouped by type (large-sized, portioned, small-sized) and categories by mass fraction of muscle tissue.
1. From beef:
- “Tender tenderloin of beef”, “Gourmet tenderloin”, “Tender tenderloin in marinade”, “Gourmet tenderloin in marinade”, “Moscow-style steamed beef”, “French beef languette”, “Venice beef entrecote” , Appetizing beef steak, Appetizing beef rump steak, Moscow style beef in marinade, French Languette in marinade, Venice entrecote in marinade, Appetizing rump steak in marinade, Appetizing rump steak in a marinade”, “Azu spicy beef”, “Beef kebab Porostovski”, “Beef stroganoff in a marinade”, “Azu spicy in a marinade”, “Beef stroganoff in an oriental marinade”, “BBQ porostovski in a marinade”, "Spicy beef goulash", "Spicy marinated goulash".
2. From pork:
- Choice pork tenderloin, Choice marinated tenderloin, Cracow-style pork fillet, Polish-style stew pork, Cossack roast pork, Warsaw-style pork loin, Pork brisket home style”, “Marble pork neck”, “Ministerial schnitzel”, “Elite escalope”, “Ministerial schnitzel in marinade”, “Elite escalope in marinade”, “Karski pork on ribs”, “Milanese cutlet” , "Karski pork in marinade", "Milanese cutlet in marinade", "Picnic pork kebab", "Hungarian pork kebab", "Country roast", "Hutsul pork goulash", " Country-style frying in a marinade”, “Hungarian barbecue in a marinade”, “Hutsul goulash in a marinade”.
3. From lamb:
- “Juicy mutton tie-in”, “Spanish-style mutton fat”, “Juicy tenderloin in marinade”, “Spanish-style meat in marinade”, “Azu mutton in Tatar”, “Caucasian lamb skewers”, “Munich goulash in the marinade”, “Tatar-style Azu in the marinade”, “Caucasian barbecue in the marinade”.
Recipes, requirements for physicochemical, organoleptic and safety indicators have not been changed.
Shelf life of semi-finished products at a temperature:
- from 2ºС to 6ºС - from 24 hours - up to 5 days;
- not higher than minus 12ºС - from 2 days - up to 30 days depending on the method of packaging and type of product.

20. SEMI-FINISHED CHOP FOOD (with the use of food additives from Almi) TU 9214-873-00419779-08 (instead of TU 9214-873-00419779 -05)

These technical specifications apply to minced meat and meat-containing semi-finished products with food additives from Almi, intended for sale in trade and catering. The semi-finished product is produced in chilled and frozen form.
Semi-finished products produce the following names and categories:
1. Meat semi-finished products:
- category B: "Excellent hamburgers";
- category B: “Kiev cutlets”, “Lublin cutlets”, “Viennese schnitzel”, “Homemade kupaty”, “Kupaty with cheese”, “Delicacy minced meat”, “Special minced meat”, “Caucasian Chevapchichi”.

- category G: "Cutlets with cheese", "Meatballs refectory", "Cutlets at home", "Meatballs kolobok", "Stuffed cabbage lazy Ural";
- category D: “Juicy cutlets”, “Lazy Siberian cabbage rolls”.
3. Stuffed with meat stuffing*:
- category G: “Liver cutlets”, “Boyar cutlets”, “Cossack steak”, “Khutorskoy steak”, “Taiga meatballs”, “Bavarian sausages”, “Taiga minced meat”, “Chevapchichi oriental”;
- category B: "Stuffed zucchini";
- Category G: "Stuffed Peppers".
*For stuffed semi-finished products, the group and category refers to the component (filling or coating) containing meat ingredients.
For the production of semi-finished products, trimmed beef of the first, second grade, or sausage, or beef cutlet meat is used; trimmed low-fat, semi-fat, fatty pork, or cutlet pork meat; mutton or horse meat trimmed single-grade; fur-cutting poultry meat; lump poultry meat; fat; pork skin emulsion; soy protein hydrated in an amount of 9% to 20% by weight of the raw material; onion; garlic; wheat flour; chicken eggs; semolina, rice, bread; breadcrumbs; cheese; Sweet pepper; fresh cabbage; zucchini; salt; water; phosphates; complex nutritional supplements from Almi.
It is allowed to sprinkle the surface of cutlets and hamburgers with a thin layer of breadcrumbs. For molding kupats and sausages, natural casings are used. Semi-finished products are packed in cardboard packs, trays made of polymeric materials, bags made of polymeric film materials, minced meat is packed in artificial casings or aluminum laminated foil, parchment, parchment.
Shelf life of semi-finished products:
1. Chilled at a storage temperature of 2ºС to 6ºС:
- no more than 24 hours.
2. Frozen at storage temperature:
- not higher than minus 10ºС - no more than 30 days;
- no higher than minus 18ºС - no more than 60 days from the end of the technological process.

21. SEMI-FINISHED MEAT CHILLED PRODUCTS packed with protective atmosphere TU 9214-880-00419779-09 (instead of TU 9214-880-00419779-05)

Chilled semi-finished meat products are produced in the following range:
1. Semi-finished products from beef:
1.1. Large lumpy boneless:
- beef tenderloin, beef fillet, Lunch beef.
1.2. Portion boneless:
- beef entrecote, beef rump steak, beef zrazy, “Wind” beef.
1.3. Small-sized boneless:
- beef azu, beef goulash, beef roast, meat for beef barbecue, beef barbecue.
2. Semi-finished products from pork:
2.1. Large lumpy boneless:
- pork tenderloin, pork neck, pork chop, pork ham, pork shoulder, pork brisket.
2.2. Portion meat and bone:
- pork cutlet with bone.
2.3. Portion boneless:
- Pork escalope, pork schnitzel, pork zrazy.
2.4. Small-sized boneless:
- roasted pork, pork goulash, meat for pork barbecue, pork barbecue.
3. Semi-finished products from lamb:
3.1. Large-sized meat and bone:
- leg of lamb.
3.2. Large lumpy boneless:
- lamb fillet.
3.3. Portion meat and bone:
- lamb cutlet with bone.
3.4. Portion boneless:
- lamb escalope, lamb schnitzel, Oven lamb.
3.5. Small-sized boneless:
- roast lamb, meat for lamb shish kebab, lamb shish kebab.
3.6. Semi-finished products chopped:
- meatballs "Favorite", meatballs "Homemade", kebab "Prima".
3.7. Ground meat:
- minced beef, minced meat "Domashniy", minced pork, minced lamb.
Semi-finished products are produced chilled under modified atmosphere conditions.
The shelf life of semi-finished products packed in Cryovac film under modified atmosphere conditions at a temperature not lower than 0ºС and not higher than 4ºС is no more than 10 days.

22. SEMI-FINISHED POULTRY MEAT FOR GRILL AND BBQ TU 9214-897-00419779-06

Regulatory documentation provides for the production of the following range of semi-finished products from poultry meat:
1. Meat and bone:
- marinated grilled chicken;
- chicken in a barbecue marinade;
- Abkhazian grilled chicken;
- stuffed legs;
- Mexican leg;
- Mexican thigh;
- shin - Mexican;
- BBQ wings
- chicken in wine;
- chicken skewers.
2. Boneless:
- stuffed rolls;
- sausages "Original";
- chicken brizol;
- breast fillet with mayonnaise.
Semi-finished products are produced in a chilled or frozen state.
For the production of semi-finished products, chicken carcasses, the thigh part of the carcass, chicken wings, white and red meat fillets without skin, onions, garlic, fresh carrots, mushrooms, sweet paprika, honey, vegetable oil, suluguni cheese, fresh greens, ketchup, mayonnaise, flour wheat, breadcrumbs, egg powder, vinegar, tomato paste, salt, spices.
Semi-finished products produced from the enterprise must have a temperature in the thickness of the product:
- chilled - not higher than 8ºС;
- frozen - not higher than minus 10ºС.
Shelf life of semi-finished products from the end of the technological process:
- chilled - no more than 24 hours at a temperature of 2ºС to 6ºС;
- frozen - no more than 30 days at a temperature not higher than minus 18ºС.

23. MEAT MOSCOW 9214-916-00419779-07 with Change No. 1 (instead of TU 9214-046-00008064-95 with Changes No. 1, 2, 3)

Minced beef Moscow is made from steamed, chilled or frozen beef (including in blocks) of the first, second grade, single-grade, sausage, trimmed pork or pork trimmings, or single-grade, or sausage, hydrated soybean tree. It is allowed to produce minced meat from blocks without their preliminary defrosting.
Minced meat is packaged in bags, trays, containers made of polymeric film materials, parchment, subparchment, and other types of packaging. It is allowed to stuff minced meat into artificial casings. Minced meat is produced in weights from 250 to 1000 g in a chilled, sub-frozen and frozen state.
Shelf life minced beef Moscow:
- chilled at a temperature of 2ºС to 6ºС - no more than 24 hours;
- frozen at a temperature from minus 3ºС to 0ºС - no more than 48 hours;
- frozen at a temperature not higher than minus 8ºС - no more than 30 days.

24. SEMI-FINISHED POULTRY MEAT (with the use of food additives from BK Giulini, Germany) TU 9214-947-00419779-08 (instead of TU 9214-756-00419779-05)

Semi-finished products from poultry meat are produced chilled or frozen in the following range:
1. Large-sized meat and bone
- “Tender chicken for grill”, “Chicken legs”, “Chicken breasts”, “Chicken wings”, “Tender turkey”, “Turkey legs”, “Turkey breasts”, “Turkey wings”.
2. Portions:
- “Chicken fillet”, “Chicken schnitzel for frying”, “Delicacy Kiev cutlet”, “Turkey fillet”, “Turkey schnitzel for frying”.
3. Small-sized boneless:
- “Chicken meat for barbecue”, “Chicken leg meat”, “Chicken fillet”, “Turkey meat for barbecue”, “Turkey fillet”, “Turkey leg meat”;
4. Small-sized meat and bone:
- "Set for chakhokhbili";
5. Chopped:
- “Schnitzel in Kiev”, “Chicken Nuggets”, “Tender Croquettes”, “Chicken Cordon Blue”, “Tender Cordon Blue”.
Large-sized semi-finished products from poultry meat are injected with brine using food additives from the BK Giulini company with different amounts of brine from 15% to 20% by weight of unsalted raw materials, then massaging. It is allowed to use decorative sprinkles or marinade.
Portion and small-sized semi-finished products are made from salted large-sized semi-finished products or from unsalted raw materials, which are salted in a tumbler. For the manufacture of meat and bone semi-finished products, salted raw materials are also used.
For portioned boneless and small-sized boneless or meat-and-bone semi-finished products, decorative sprinkles or breading, or marinade are used.
For chopped semi-finished products, meat of poultry meat, second-class trimmed beef or cutlet beef meat, trimmed semi-fat or fatty pork, or cutlet pork meat, bacon, pork skin emulsion or fat, hydrated soy protein in an amount of 12.5% ​​to 15% , onions, wheat flour, chicken eggs, boiled barley grits in an amount of up to 10%, salt, water, complex food additives, breadcrumbs, decorative mixtures. For the manufacture of "Chicken Cordon Blue", "Gentle Cordon Blue", durum cheese and ham are additionally used. Chopped semi-finished products are made in a breading coating.
1. Shelf life of large-sized, portioned and small-sized chilled semi-finished products:
- without the use of vacuum at a temperature of 2ºС to 6ºС - no more than 2 days;
- using "Tari Fresh" - no more than 3 days;
- with the use of vacuum or in conditions of a modified gas environment - no more than 5 days;
- frozen at a temperature not higher than minus 18ºС - no more than 180 days.
2. Shelf life of chilled meat and bone semi-finished products:
- without the use of vacuum at a temperature of 2ºС to 6ºС - no more than 18 hours;
- frozen at a temperature not higher than minus 18ºС - no more than 180 days.
3. Shelf life of chopped chilled semi-finished products:
- without the use of vacuum at a temperature of 2ºС to 6ºС - no more than 1 day;
- frozen at a temperature not higher than minus 18 ° C - no more than 180 days.

25. SEMI-FINISHED CHOP ITEMS TU 9214-949-00419779-08

Semi-finished products are produced chilled or frozen in the following range:
1. Meat semi-finished products:
- category B - steak "Beef", Schnitzel "Pork";
- category G - minced meat "For dumplings".
2. Meat-containing semi-finished products:
- category B - minced meat "For the whole family";
- category G - cutlets "Siberian", "Homemade".
For the production of semi-finished products, beef, pork, sausage fat, pork skin, eggs, etc. are used.
Best before date:
1. minced meat:

- frozen - at a temperature not higher than minus 10ºС - no more than 30 days;

2. Cutlets, schnitzels and steaks:
- chilled - at a temperature from 2ºС to 6ºС - no more than 24 hours;
- frozen - at a temperature not higher than minus 10ºС - no more than 20 days;
- at a temperature not higher than minus 18ºС - no more than 2 months.

26. SEMI-FINISHED POULTRY MEAT PRODUCTS (with the use of food additives from Nesse Spice Mill) TU 9214-973-00419779-08

Semi-finished products from poultry meat are produced chilled or frozen, also vacuum-packed in the following range:
1. Large-sized meat and bone:
- “Bird carcasses for baking”, “Poultry half-carcasses for baking”.
2. Large lumpy boneless:
- Piquant roll.
3. Portion boneless:
- “Stuffed ham”, “Appetizing” fillet, “Ministerial style” schnitzel, “Delicacy” roll.
4. Small-sized boneless - chicken barbecue "Lux";
5. Small-sized meat and bone:
- chicken barbecue "Prima".
6. Chopped:
- kupaty "Siberian", meatballs "Tender", cutlets "Peasant", zrazy "Original".
For the production of semi-finished products, poultry meat, beef, pork, sausage bacon, melted animal fats, soy proteins, eggs, food additives from Nesse Spice Mill, etc. are used.
Best before date:
1. Large-sized:
1.1. Chilled:


1.2. Frozen:
- without vacuum at a temperature not higher than minus 12ºС - no more than 30 days;

2. Portion, small pieces:
2.1. Chilled:
- without vacuum at a temperature from 2ºС to 6ºС - no more than 1 day;
- with vacuum at a temperature from 2ºС to 6ºС - no more than 5 days.
2.2. Frozen:
- without vacuum at a temperature not higher than minus 12ºС - no more than 30 days;
- with vacuum at a temperature not higher than minus 12ºС - no more than 30 days.
3. Chopped (no vacuum):
3.1. Chilled:
- at a temperature from 2ºС to 6ºС - no more than 12 hours.
3.2. Frozen:
- at a temperature not higher than minus 12ºС - no more than 30 days.

27. SEMI-FINISHED MEAT LARGE PIECES FROM STEAM AND CHILLED PORK TU 9214-990-00419779-09 (introduced for the first time)

Semi-finished products are produced chilled, vacuum-packed in the following range:
1. Large-sized boneless unsalted semi-finished products:
- category A: pork tenderloin, boneless pork loin, boneless pork shoulder, outer part of pork leg, inner part of pork leg, side part of pork leg, upper part of pork leg;
- category B: boneless pork neck;
- category B: boneless pork belly.
2. Large-sized boneless salted semi-finished products:
- Category A: salted pork tenderloin, salted boneless pork loin, salted outer part of pork leg, salted inner part of pork leg, salted side part of pork leg, salted upper part of pork leg;
- category B: boneless pork shoulder salted, boneless pork neck salted.
3. Large-sized boneless semi-finished products in the marinade:
- category B: pork tenderloin in marinade, boneless pork loin in marinade, boneless pork shoulder in marinade, outer part of pork leg in marinade, inner part of pork leg in marinade, side part of pork leg in marinade, upper part of pork leg in marinade;
- category B: boneless pork neck in marinade.
Best before date. Storage of semi-finished products is carried out at a temperature from 0ºС to 2ºС and relative air humidity not higher than 75%:
- chilled unsalted semi-finished products packed under vacuum - no more than 10 days.
- chilled semi-finished products salted, packed under vacuum - no more than 30 days.
- chilled semi-finished products salted in marinades, packed under vacuum - no more than 30 days.

28. SEMI-FINISHED PRODUCTS - MEAT CUTLETS TU 9214-999-00419779-10

Cutlet meat is produced in a chilled and frozen state in the following assortment:
1. Large-sized:
- category A: beef cutlet large-sized, mutton cutlet large-sized, pork cutlet large-sized;
2. Portion:
- category A: beef cutlet portion, lamb cutlet portion, pork cutlet portion.
3. Small-sized:
- category A: small-sized cutlet beef, small-sized cutlet lamb, small-sized cutlet pork.
Best before date:
1. Lumpy:
1.1. Chilled:
- without vacuum at a temperature from 2ºС to 6ºС - no more than 2 days;
- with vacuum at a temperature from 2ºС to 6ºС - no more than 7 days.
1.2. Frozen:
- at a temperature not higher than minus 18ºС - no more than 30 days.
2. Portion, small-sized:
2.1. Chilled:
2.1.1. Without vacuum at temperatures from 2ºС to 6ºС:
- no more than 36 hours.
2.1.2. With vacuum at temperatures from 2ºС to 6ºС:
- lamb no more than 5 days;
- beef, pork no more than 7 days.
2.2. Frozen at a temperature not higher than minus 18ºС:
- no more than 30 days.

A little about the shelf life in public catering. The State Sanitary and Epidemiological Program, which must be carried out at each enterprise in accordance with the norms and rules of SanPiN 2.3.2.1324-03 "Hygienic requirements for shelf life and storage conditions of food products.", Approved by the Chief State Sanitary Doctor of the Russian Federation on May 21, 2003, from 25 June 2003.

The highest air temperature in the refrigerator for storing frozen meat should be -18 °C. Relative humidity in storage rooms varies from 95% to 98%. It is possible to store frozen meat at -12 °C, if the refrigerator is not equipped with technical means to create the required temperature. Shelf life limits for frozen bulk meat products of various types are listed in Table 1.

Table 1.

Frozen meat down to -8 °C in the thickness of the thigh must be stored in refrigerators, stacked in tight stacks. Beef (quarters) and pork (half carcasses) are stored folded in the same way in containers. Containers are installed in two or three tiers along the height of the chamber. Different types of meat should not be placed in the same container.

Storage of frozen blocks with meat and offal

The term is not more than six months. The temperature in the offal storage room should not exceed -12 °C. In some cases, it is possible to store offal in the same refrigerator compartment with frozen meat. The maximum periods for meat and offal blocks are listed in Table 2.

Table 2.

Frozen poultry meat complies with the specifications of GOST 21784-76. Poultry meat is stored in refrigerators, where relative humidity ranges from 85% to 95%. The shelf life of poultry meat from the date of production is listed in Table 3.

Table 3

Storage of frozen meat from the date of production

Chilled and supercooled meat is stored in a suspended position. Carcasses and half carcasses are fixed in storage chambers on overhead rails. The gaps between the carcasses are 20 - 30 mm. The maximum shelf life of frozen meat from the date of manufacture is listed in Table 4.

Table 4

SanPiN food products

The shelf life and storage conditions of food products are established by SanPiN 42-123-4117-86. Sanitary rules are intended for all enterprises that are somehow connected with perishable products.

The maximum shelf life for rapidly perishable products that cannot be stored without cold, at t not higher than +6 ° C, is no more than 3 days. Such products include: dairy, meat, fish, vegetable, confectionery products, etc.

The maximum shelf life of perishable products, as well as the shelf life of the final product with a temperature regime of 4 ± 2 ° C, are listed in Table 5.

Table 5

If the catering establishment does not comply with the established terms and conditions for storing food and end products, pathogenic microorganisms can multiply that can cause acute intestinal and bacterial poisoning.