Semi-finished meat products and culinary products. Production of semi-finished meat products What products are classified as semi-finished meat products

Semi-finished products are products that have been previously prepared for culinary processing. For the production of semi-finished meat products, cooled, chilled and defrosted beef and lamb of categories I and II, pork of category II (young meat) and trimmed poultry are used.

Depending on type of meat There are semi-finished products made from beef, lamb, pork and poultry. Depending on nature of processing semi-finished products are divided into natural, breaded and chopped.

Natural semi-finished products They are pieces of meat from certain parts of the carcass. Depending on the size, natural semi-finished products are divided into large-piece, portioned and small-piece. They are produced mainly from chilled meat.

Lump semi-finished products. They are large pieces of pulp obtained from various parts of the carcass with the obligatory separation of coarse connective tissue from them. Cutlet meat is produced from all types of meat; from pork and lamb - loin and brisket; from beef and pork - tenderloin.

Portioned semi-finished products. These are one or two pieces of meat, approximately equal in size, with a total weight of 125 g, cut transversely to the location of the muscle fibers. The following types of portioned semi-finished products are produced from beef.

Entrecote- one piece of oval-oblong shaped pulp 1.5-2 cm thick from the pulp of thick and thin edges, a layer of fat no more than 1 cm.

Beefsteak, fillet and languette prepared from tenderloin; they have an irregular round shape and do not contain fat. Beefsteak - one piece of flesh 2-3 cm thick, fillet - a piece of flesh 4-5 cm thick, langet - two pieces of flesh, approximately equal in weight, about 1 cm thick. Semi-finished products are made from pork and lamb.

Natural cutlet- a piece of pulp with a rib bone no more than 8 cm long. The rib bone must be cleaned and trimmed of the pulp by 2-3 cm. The shape of the cutlet is oval-flat, concave on the side of the rib bone.

Escalope - two pieces of pulp, approximately equal in weight, oval-flat in shape, 1-1.5 cm thick.

Schnitzel- one or two pieces of pulp, approximately equal in weight, oval-oblong in shape, 2-3 cm thick.

Small-piece semi-finished products. These are small-sized pieces of meat, the weight of a portion is often equal to 125 g. Beef is used to prepare azu, beef stroganoff, roast, goulash, barbecue meat, shish kebab, soup set, etc. Azu- cubes or sticks of meat 3-4 cm long and weighing 10-15 g, cut from the posterior pelvic part.

Beef Stroganoff- the same blocks of meat as azu, but smaller in mass (5-7 g), made from the posterior pelvic, dorsal and lumbar parts.

Roasting- pieces of meat of any shape weighing 10-15 g, cut from the same parts of the carcass as beef stroganoff.

Goulash- pieces of meat 20-30 g each. Meat for shish kebab prepared from tenderloin in the form of pieces weighing 30-40 g, packaged in portions of 250-500 g.

Soup set- meat and bone pieces, 100-200 g each, obtained from the cervical, dorsal, lumbar, sacral, caudal and thoracic parts, packaged in 0.5 and 1 kg.

Meat for barbecue - 15-20 g pieces of meat, cut from the dorsal, lumbar and posterior pelvic parts.

Stew- meat and bone pieces, 40-60 g each, from the same parts of the carcass as the beef soup set.

Semi-finished poultry meat products made mainly from chicken and chicken meat. Assortment: Amateur chickens, tobacco chickens, chicken fillets, chicken legs, broth set; from chicken by-products - a set for soup, stew, jelly.

Quality of natural semi-finished products must meet the following requirements. The shape is correct, corresponding to this type of product, the surface is not weathered. The color is characteristic of benign meat. The consistency is elastic. The smell is characteristic of benign meat. Tendons, rough connective tissue, crushed bones, as well as products that are contaminated or show signs of deterioration are not allowed.

Breaded semi-finished products. Pieces of meat for the production of breaded semi-finished products are beaten to loosen the tissues, dipped in lezon (beaten egg mass) and breaded in bread flour. Breaded semi-finished products are produced in portions of 125 g.

From beef (dorsal, lumbar and posterior pelvic parts) they produce rump steak- a piece of oval-oblong pulp, 8-10 mm thick. Pork and lamb are used to produce chop cutlets (from the loin) and schnitzel chops (from the posterior pelvic part).

Chop cutlet- a piece of oval-oblong pulp with a rib bone no more than 8 cm long.

Schnitzel chop- a piece of oval-flat pulp, 15-20 mm thick.

Breaded semi-finished products must have the correct shape, without deformation, a surface evenly covered with bread flour, and the color and smell characteristic of good-quality meat. Moistened and loose breading is not allowed.

Chopped semi-finished products. Such semi-finished products are prepared from minced meat with the addition of fat, bread made from premium and 1st grade wheat flour, salt, pepper, onions, and eggs. After molding, they are rolled in bread flour.

Chopped semi-finished products include cutlets, schnitzels, steaks, etc.

Cutlets Moscow, Kyiv and Domashnye have a round shape, weighing 50 and 100 g.

Chopped schnitzel Depending on the type of meat, it can be beef or pork, weight 100 g, oval shape.

Chopped beefsteak made from ground beef with salt and pepper. Pieces of unsalted bacon are placed on top. The shape of the steak is round, weight is 75 and 100 g.

When determining the quality of chopped semi-finished products pay attention to appearance, consistency, smell. Products must have the appropriate shape, not be deformed, have a surface evenly covered with bread flour, a uniform consistency, without tendons, cartilage, finely crushed bones, well mixed, without pieces of bread and fat, a smell characteristic of good-quality meat, with the aroma of spices.

Other semi-finished meat products include zrazy, dumplings, minced meat, special semi-finished meat products and frozen semi-finished products.

Minced meat - This is meat removed from the bones, with the tendons and coarse connective tissue removed and ground on a grinder with a grid having a hole diameter of 2-3 mm. Minced meat is packaged in 250 and 500 g and wrapped in parchment, parchment, cellophane, laminated foil and other transparent films. It is released chilled and frozen. They produce minced beef, pork, homemade, and special.

Frozen semi-finished products: dumplings, meatballs, etc. All these products are frozen at a temperature not exceeding -18°C. Dumplings are dough products stuffed with minced meat. Depending on the characteristics of the recipe, dumplings are distinguished into Russian, Siberian, Pork, Beef, Lamb, and Snack dumplings. They are prepared from premium wheat flour; they all contain eggs (Russians - 4%, others 2%), onions, salt, pepper. The main difference lies in the type and amount of meat included in the recipe for one or another type of dumpling. The dumplings should have the shape of a semicircle with well sealed edges (the minced meat does not protrude), and a dry surface. They should not stick together into lumps; when shaken, they should produce a clear, distinct sound. The dough should not tear when cooking. The taste and smell of boiled dumplings are pleasant, without any foreign flavors, with the aroma of spices. The content must be no less (in%): minced meat - 53 by weight of dumplings, fat in minced meat - 2 (Snack Food) and 10 (Russian), salt - no more than 1.7; dough thickness - no more than 2 mm. Weight 1 pc. - 12 ± 1.2 g.

Packed semi-finished meat products are wrapped in wrapping paper or various films and placed in metal or polymer boxes with lids. Portioned natural, breaded and chopped semi-finished products are placed on liners without wrapping in cellophane in one row, semi-obliquely so that one semi-finished product is partially under the other. The cutlets are also placed in a row or obliquely.

Implementation deadlines chilled semi-finished products at a temperature not exceeding 6°C are as follows: natural portioned - 36 hours; natural small pieces - 21 hours; breaded - 24 hours; chopped - 14 hours; chilled minced meat - 12 hours; frozen minced meat - 16 hours; dumplings and other frozen semi-finished products (from the moment they arrive at the store) - 24 hours. At 0°C and below, the shelf life of frozen semi-finished products is 72 hours.

Meat culinary products- These are meat products that have been subjected to culinary processing and are suitable for direct consumption. The raw materials for the production of meat culinary products are meat of various types of slaughtered animals and poultry, semi-finished products, vegetables, cereals, eggs, fats, salt and spices.

According to the method of pre-processing of culinary products divided into natural and chopped. Depending on the nature of processing, culinary meat products are divided into boiled, fried, stuffed, jellied, and pies. A special group is represented by quick-frozen meat culinary products - ready-made meat dishes frozen in aluminum foil forms or in plastic film bags.

Boiled products- these are boiled beef, lamb, pork, tongues, udders and chickens. The finished boiled products are cooled and packaged. The meat should be juicy and well cooked.

Fried products prepared by frying semi-finished meat products (cutlets, kebabs, etc.), as well as pieces of meat and poultry carcasses, in fat. Fried culinary products should be evenly fried, with a golden-brown crust, the meat should be juicy, well-done, the color should be white (chicken meat) or gray (beef, etc.), the taste and smell should be characteristic of this type of fried meat.

Stuffed products prepared from chickens and ducks. Washed gutted carcasses are salted, after which their abdominal cavity and the cavity of the removed crop are filled with minced meat. Only rice or rice with eggs or prunes can be used as minced meat. Jellied most often prepared from chicken meat. To do this, pieces of boiled chicken meat are placed in molds, green peas, pieces of carrots, parsley and a slice of egg are added, after which they are poured with chicken broth, which, when hardened, forms a transparent jelly.

Pies depending on the baking method, they are divided into baked and fried, and depending on the dough - into yeast and puff pastry. Meat by-products, sausages, meat with the addition of rice, onions, etc. can be used as filling. The pies must have the correct shape, not deformed; the surface of fried ones is golden, baked ones are from yellow to light brown, unburned; the dough is well baked. The taste and smell are characteristic of fried or baked products filled with meat products.

Not allowed for sale culinary products are dirty, dented, with signs of incomplete readiness, burnt, with a pink tint on the cut, stale (pies), with foreign tastes and odors, with signs of spoilage.

Packaging culinary products in clean metal or wooden trays or boxes.

Culinary products are perishable products. Store them at a temperature of -8°C for the following periods (in hours): fried, boiled, stuffed products - 36, aspic - 12, pies - 24. The shelf life of quick-frozen culinary products at a temperature of -18°C is up to 3 months.

Contrary to popular belief, semi-finished meat products are not only harmless, but extremely healthy and tasty.

Indeed, for a long time, all the meat that would not have come from the tray was sent to the production of cutlets and meatballs: giblets, veins, fat, etc. Everyone, regardless of income, could afford to buy semi-finished meat products and, despite their dubious benefits, supplement the family menu with hearty pork, chicken or lamb dishes.

But the range of semi-finished meat products presented in the Eco-Gourmet store is something completely different. First of all, these are products made from environmentally friendly ingredients, strictly balanced in the composition of proteins, fats and carbohydrates. These are homemade semi-finished meat products prepared according to classic recipes. They are rich in vitamins, beneficial microelements and do not contain any artificial impurities. Including because they are created from chilled meat fillet that has not been frozen, which fully retains both taste and nutritional properties.

Semi-finished pork products

Semi-finished pork products are the most juicy and satisfying. For those who strictly monitor the caloric content of their diet, we recommend steaming or baking semi-finished meat products. Due to the high fat content in pork, such dishes can be baked to an appetizing golden brown crust and without the use of oil.

Chicken semi-finished products

Semi-finished chicken products have a particularly delicate consistency and belong to the category of dietary products. Even if you or your loved ones are on a strict diet, you can buy semi-finished chicken products and prepare a delicious and healthy lunch or dinner in a matter of minutes.

Semi-finished lamb products

Lamb meat, low in fat, rich in iron and iodine, will surely appeal to all family members. This is a dietary product that makes delicious, low-calorie shish kebab and kebab.

Natural semi-finished poultry products

Natural semi-finished products are large-piece semi-finished meat products, often cooked on the bone. This is exactly what the traditional cutlet recipe was. In our store you can buy semi-finished poultry meat products prepared according to original recipes and find out what dishes with world-famous names actually are.

NOTE!

If you store them in the freezer, before cooking, take out exactly as many cutlets or meatballs as you plan to cook.

"Eko-Gourmand" offers you a wide selection of dishes for every day. From us you can buy semi-finished products from lamb, pork and beef (including mixed varieties of meat), as well as dishes from the most tender chicken meat. Dalma and meatballs, cutlets and zrazy, cabbage rolls and kupaty, meatballs and meatballs, stuffed peppers and schnitzels are already awaiting the appreciation of true gourmets.

Homemade semi-finished meat products - fast, healthy and extremely tasty!

Semi-finished meat products are meat products that are previously prepared for culinary processing.

For the production of semi-finished meat products, cooled, chilled and defrosted beef and lamb of categories I and II, pork of category II (young meat) and trimmed poultry are used. Depending on type of meat There are semi-finished products made from beef, lamb, pork and poultry.

Depending on nature of processing semi-finished products are divided into natural and chopped (with or without breading). Natural ones, in turn, are divided into large-piece, portioned and small-piece.

Depending on temperature a distinction is made between chilled and frozen semi-finished products.

Semi-finished products for baby food and dietary food are also distinguished according to their intended purpose.

3 Technology of natural semi-finished products

Natural semi-finished products They are pieces of meat from certain parts of the carcass. Depending on the size, natural semi-finished products are divided into large-piece, portioned and small-piece. They are produced mainly from chilled meat.

Lump semi-finished products . They are large pieces of pulp obtained from various parts of the carcass with the obligatory separation of coarse connective tissue from them while preserving the intermuscular connective and fatty tissues. The surface of large pieces should be smooth, not weathered, with smoothed edges. Made from boneless meat.

Certain types of large-lump semi-finished products are used for the production of portioned and pulpy small-lump semi-finished products.

Cutlet meat is produced from all types of carcasses. Beef is divided into tenderloin, longissimus dorsi (dorsal part - thick edge and lumbar part - thin edge), hip part (upper, inner pieces, side and outer pieces), scapular part (shoulder and shoulder parts), subscapular part, chest part, trim (from beef of the 1st category) and cutlet meat.

Pork is divided into tenderloin, loin, brisket, hip, shoulder, neck and cutlet meat.

In the production of large-piece semi-finished products, carcasses, half-carcasses and quarters are pre-cut. Deboning of cuts is carried out on conveyor and stationary tables and in a suspended position so that there are no deep cuts in muscle tissue (more than 10 cm deep). Boning of half-carcasses (carcasses) is carried out with full or partial stripping of bones and semi-finished meat and bone products are separated (soup set, stew, meat and bone set, table set, etc.).

In order to rationally use the most valuable parts of carcasses, it is advisable to carry out a combined cutting of half-carcasses (carcasses), separating large-piece semi-finished products, from which they are then cut into portions, and the remaining parts of the half-carcasses (carcasses) are sent to deboning for sausage production.

Large-piece semi-finished products shipped from the manufacturer are packaged in reusable or disposable containers and cooled to 0-8 °C. The period of storage, transportation and sale of large-piece semi-finished products at a temperature of 0-8 ° C is no more than 48 hours, including at the manufacturer no more than 12 hours. It is advisable to pack large-piece semi-finished products under vacuum in a polymer film, in this case the shelf life at 0- 4°C increases to 7 days, and at t from minus 2 to 0°C - up to 10 days.

Portioned and small-piece semi-finished products. They are obtained from large-piece semi-finished products or individual parts of carcasses. Semi-finished products, a portion of which consists of one or two pieces, approximately equal in weight and size, are called portioned. The pieces remaining after receiving portioned semi-finished products are used for the production of small-piece semi-finished products.

Portioned semi-finished beef products include tenderloin, natural beefsteak, languette, entrecote, rump steak (with or without breading), natural zrazy, oven-baked beef; small-pieces include boneless semi-finished products (beef stroganoff, azu, roast and goulash) and meat and bones (soup set, beef for stewing, brisket for kharcho).

Portioned semi-finished pork products are tenderloin, natural cutlet (with or without breading), escalope, oven-baked pork, schnitzel (with or without breading); small-piece – boneless (fried, goulash and meat for barbecue and meat and bone (stew, homemade stew).

Portioned natural semi-finished products are cut across the fibers, perpendicular to the fibers or at an angle of 45° (oblique cut). Semi-finished products, cut across the fibers, better retain their presentation, are less deformed in their raw form, and during heat treatment they lose less juice and are more juicy and tasty.

Entrecote- one piece of oval-oblong shaped pulp 1.5-2 cm thick from the pulp of thick and thin edges, a layer of fat no more than 1 cm.

Beefsteak, fillet and languette prepared from tenderloin; they have an irregular round shape and do not contain fat. Beefsteak - one piece of flesh 2-3 cm thick, fillet - a piece of pulp 4-5 cm thick, langet - two pieces of flesh, approximately equal in weight, about 1 cm thick. Semi-finished products are made from pork and lamb.

Natural cutlet- a piece of pulp with a rib bone no more than 8 cm long. The rib bone must be cleaned and trimmed of the pulp by 2-3 cm. The shape of the cutlet is oval-flat, concave on the side of the rib bone. Escalope- two pieces of pulp, approximately equal in weight, oval-flat in shape, 1-1.5 cm thick.

Schnitzel- one or two pieces of pulp, approximately equal in weight, oval-oblong in shape, 2-3 cm thick.

Small-piece semi-finished products. These are small-sized pieces of meat, the weight of a portion is often equal to 125 g. Beef is used to prepare azu, beef stroganoff, roast, goulash, barbecue meat, shish kebab, soup set, etc. Azu - cubes or sticks of meat 3-4 cm long and weighing 10-15 g, cut from the posterior pelvic part.

Beef Stroganoff- the same blocks of meat as azu, but smaller in weight (5-7 g), made from the posterior pelvic, dorsal and lumbar parts.

Roasting- pieces of meat of any shape weighing 10-15 g, cut from the same parts of the carcass as beef stroganoff. Goulash- pieces of meat 20-30 g each.

Meat for shish kebab prepared from tenderloin in the form of pieces weighing 30-40 g, packaged in portions of 250-500 g.

Soup set- meat and bone pieces of 100-200 g each, obtained from the cervical, dorsal, lumbar, sacral, caudal and thoracic parts, packaged in 0.5 and 1 kg.

Small-piece semi-finished pork and lamb products are most often prepared from the same parts of the carcass as semi-finished beef products of the same name. Roasting - pieces of meat 10-15 g each, cut from the dorsal, lumbar and posterior pelvic parts. Goulash- pieces of meat 20-30 g each from the shoulder and neck parts. Meat for shish kebab- pieces of meat 15-20 g each, cut from the dorsal, lumbar and posterior pelvic parts. Stew- meat and bone pieces, 40-60 g each, from the same parts of the carcass as the beef soup set.

For the production of breaded semi-finished products, lezon and breading are used. Liezon is prepared from melange, water and table salt in a ratio of 40:10:1, mixing them until a homogeneous mass is obtained. Sliced ​​natural semi-finished products, after beating on special machines, are immersed in a lezon and, after draining off the excess, they are breaded in bread flour. Liezon covers the surface of natural semi-finished products with a film and prevents meat juice from leaking out during heat treatment. Breaded semi-finished products are more juicy and tender.

Boneless small-piece semi-finished products are cut using machines such as lard cutters. To produce semi-finished meat and bone products, band saws are used, equipped with special devices (cassettes) into which meat and bone raw materials are placed, as well as continuous chopping machines (guillotines).

The quality of natural semi-finished products must meet the following requirements. The shape is correct, corresponding to this type of product, the surface is not weathered. The color is characteristic of good quality meat. The consistency is elastic. The smell is characteristic of benign meat. Tendons, rough connective tissue, crushed bones, as well as products that are contaminated or show signs of deterioration are not allowed.

Breaded semi-finished products must have the correct shape, without deformation, a surface evenly covered with bread flour, and the color and smell characteristic of good-quality meat. Moistened and loose breading is not allowed.

The outside of the lamb loin is trimmed of tendons, and excess fat is trimmed off from the pork loin. The loin has two parts: renal (lumbar) and dorsocostal. Large-piece, portioned and small-piece semi-finished products are prepared from lamb and pork (Table 4).

Lump semi-finished products. For the “fried lamb (pork)” dish, large pieces of meat weighing 1.5-2.0 kg are used from the loin, hip part, shoulder blade (for pork carcass - from the neck). The shoulder blade is first rolled up and tied with a sword.

Stuffed brisket- on the flank side of the brisket, the films are cut between the outer layer of flesh and the flesh on the rib bones so that a deep “pocket” is formed. The resulting hole is filled with minced meat, the cut is secured with a skewer or sutured. On the inside of the brisket, the films are cut along the rib bones to make it easier to remove the bones after cooking.

Table 4

For minced meat, use buckwheat or rice porridge, meat with rice. Buckwheat porridge (or rice) is combined with sauteed onions, boiled chopped egg, ground pepper, parsley and mixed well. Raw meat is crushed, water, salt, ground pepper, sautéed onions, boiled rice are added and mixed.

Portioned semi-finished products.Natural lamb and pork cutlets cut from half of the loin adjacent to the kidney part, from the 13th to the 6th rib. To cut the loin, place it on the table with the ribs up and, starting from the kidney part, cut portions at an angle of 45° along with the rib bone. The flesh of the cut pieces is trimmed along the rib by 2-3 cm, the bone is peeled, the cutlets are beaten and the tendons are cut.

Lamb and pork cutlets cut from the loin left over after cutting natural cutlets, from the 6th rib. Portion pieces are cut at an angle of 45 ° along with the rib bone. The flesh is trimmed along the stone, the stone is cleaned, the pulp is beaten, the tendons are cut, sprinkled with salt and pepper, dipped in lezone and breaded.

Escalope- from pork loin without rib bones, cut into portions 1.5-2 cm thick, beat, and cut the tendons. Use 1-2 pieces per serving.

Schnitzel chop- from the pulp of the thigh part of lamb, pork, cut into portions 1.5-2 cm thick. The pulp is beaten, the tendons are cut, sprinkled with salt, pepper, moistened in lezone and breaded in breadcrumbs, given the appropriate shape.

Braised pork, lamb- from the pulp of the shoulder (from the neck of a pork carcass) cut into portions at an angle of 45°, 2-2.5 cm thick.

Small-piece semi-finished products. Kebabs are cut from the flesh of the loin and thigh of lamb and marinated. To marinate, place the meat in a non-oxidizing container, sprinkle with lemon juice or vinegar, add finely chopped onions, ground pepper, salt, parsley and dill (vegetable oil can be added), mix everything and put in the refrigerator for 4-5 hours.

For barbecue in Caucasian style the meat is cut into pieces in the form of cubes weighing 30-40g. and marinate. Before frying, put 5-6 pieces on a skewer.

For shish kebab in Karski style the meat is cut from the kidney part of the loin, one piece per serving and marinated. The kidneys are marinated along with the meat. Before frying, first put half a kidney on a skewer, then the meat and the other half of the kidney.

Stew- lamb or pork belly is cut into pieces together with the bone in the form of cubes weighing 30 - 40 g. 3-4 pieces per serving.

Pilaf- from the pulp of the lamb shoulder, cut pieces in the form of cubes weighing 10-15g. 6-8 pieces per serving.

Pilaf- cut pieces of lamb breast and shoulder together with the bone, weighing 25 g, 5-6 pieces per serving.

Goulash- from the pulp of the pork shoulder and neck, cut pieces in the form of cubes weighing 20-30 g, with a fat content of no more than 20%.

Roasting- from pork loin (without rib bones) and hip part, cut into cubes weighing 10-15g.

Semi-finished products include products made from natural and minced meat without heat treatment. These are products that are maximally prepared for culinary processing.

Semi-finished meat products are divided into: natural (large pieces, small pieces, portioned, portioned breaded); chopped; semi-finished products in dough; minced meat

Natural semi-finished products. These are pieces of meat pulp of various weights, cleared of tendons and coarse surface films. Natural small-piece semi-finished products also include meat and bone pieces of meat with a certain bone content.

Semi-finished products are produced chilled or frozen. The raw material is meat in chilled or frozen states. The meat of bulls, boars, sheep, meat frozen more than once, and lean meat is not used.

Lump semi-finished products. Depending on the type of meat, large-piece semi-finished products are divided into four groups:

• - first group: from beef - longissimus dorsi muscle (dorsal part, lumbar part), tenderloin (iliopsoas muscle, located under the bodies of the last thoracic and all lumbar vertebrae), hip part (upper, inner, side and outer pieces); from pork - loin, tenderloin; from lamb - hip part;
• - second group : from beef - shoulder blade (shoulder and shoulder parts), subscapularis, chest, as well as rib (supracostal muscles removed from the 4th to 13th ribs, remaining after separating the subscapularis, brisket and longissimus dorsi muscles) from beef 1st category of fatness: from pork - hip, scapular, cervical-subscapular parts; from lamb - shoulder, loin;
• - third group : from beef - cutlet meat and beef trim of the 2nd category; from pork - brisket; from lamb - brisket, cutlet meat;
• - fourth group : from pork - cutlet meat. Cutlet meat (using the example of beef) - pieces of meat pulp from the neck, flank, intercostal meat, pulp from the tibia, radius and ulna bones, trimmings obtained by stripping large-sized semi-finished products and bones.

Portioned semi-finished products. They are made from large-piece semi-finished products, cut manually or using special machines across the muscle fibers obliquely or perpendicularly.

Assortment of portioned semi-finished products:

beef

• · - natural beefsteak (from tenderloin),
• · langet (from the tenderloin, two thinner pieces than steak),
• entrecote (from the longissimus dorsi muscle),
• · rump steak (from the longissimus dorsi muscle or the most tender pieces of the hip part - upper and inner),
• natural zrazy (from the same pieces of the hip part),
• · roast beef (from the side and outer pieces of the hip).

The range of portioned semi-finished pork products includes:

• · natural cutlet (from loin),
• escalope (from the longissimus dorsi muscle),
• · brass pork (from the cervical-scapular part),
• · tenderloin, schnitzel - from the hip part.

Portioned breaded semi-finished products: rump steak (beef), natural cutlet and schnitzel (pork and lamb).

For portioned breaded semi-finished products, pieces of meat are lightly beaten to loosen the tissues and rolled in finely crushed white bread crumbs to preserve meat juice.

Small-piece semi-finished products. From beef we get:

beef stroganoff (from tenderloin, longissimus dorsi and the upper and inner piece of the hip),

• azu (from the side and outer pieces of the hip part),
• · goulash (from the scapular and subscapular parts, as well as the edge),
• · soup set (meat and bone pieces weighing 100-200 g with the presence of pulp at least 50% of the serving weight),
• · beef for stewing (pieces of ribs with the presence of pulp at least 75% of the portion weight),
• · brisket for kharcho (with a pulp content of at least 85% of the serving weight).

Small-piece semi-finished pork products are represented by the following names:

• · frying (from the hip and loin with a fat content of no more than 10%), goulash (the same as beef goulash),
• · meat for shish kebab (from the hip part),
• · stew (pulp content of at least 50% of the serving weight),
• · home-style stew (bone content no more than 10% and fat tissue no more than 15% by weight of the serving).

Large-piece semi-finished products are sold mainly by weight, portioned - packaged, product weight 125 g (tenderloin 250 and 500 g), small-piece - portion weight 250, 500 and 1000 g (meat and bone).

Salting and massaging can be used in the production of natural semi-finished products.

The brine contains salt, phosphates, granulated sugar; For some items, a dusting of spices and decorative spices is used.

Semi-finished products in dough. The technical specifications developed by VNIIMP present the traditional and new assortment of dumplings, as well as other semi-finished dough products: meat sticks, manti, khinkali.

According to other specifications, several dozen types of dumplings are produced, designed for buyers with both high and low income levels.

The stuffing of dumplings includes trimmed beef and pork, onions, ground black or white pepper. To prepare the dough, use premium flour (sometimes 1st grade) with a standardized quantity and quality of gluten, and egg products.

Meat sticks have a cylindrical or rectangular shape and are up to 10 cm long. Manti is a dish of Uzbek cuisine. They are larger in size than dumplings. They are not boiled in water, but steamed in a special vessel - manti-kaskan. Khinkali is a dish of Transcaucasian cuisine such as dumplings in the shape of a diamond or square. The meat for manti and khinkali is chopped coarser than for dumplings and sticks; the minced meat for these products contains an increased amount of onion. frozen meat soy semi-finished product

The minced ravioli also contains mushrooms and rennet cheese; they have the shape of a semicircle, rectangle, or square.

Chopped semi-finished products. They are prepared from minced meat with the addition of other ingredients according to the recipe. The traditional range of chopped semi-finished products includes: Moscow cutlets, homemade cutlets, Kyiv cutlets, rump steak, beefsteak. The main raw materials in their production are beef and pork cutlet meat, 2nd grade trimmed beef, and fatty trimmed pork. During the years of the economic crisis, the range of chopped semi-finished products expanded due to the use of cheaper raw materials - mechanically separated poultry meat, soy protein preparations, mainly textured soy flour, vegetables, and cereals.

The cutlet recipe consists of cutlet meat: Moscow - beef, Kyiv - pork, homemade - beef cutlet and half-and-half fatty pork.

The composition of all items includes (%): wheat flour bread - 13-14, onions - 1-3, water - 20, breadcrumbs - 4, salt, pepper, in Kyiv - egg melange. Rump steak uses hydrated soy protein instead of bread; in a steak - beef cutlet meat - 80%, sausage lard -12%, water - 7.4%, pepper, salt, no breading. It is allowed to replace 10% of raw meat in cutlets with soy concentrate or texturate and in all types of 20% of raw meat with mechanically separated poultry meat. Chopped semi-finished products are produced chilled (0-6 °C) and frozen (not higher than -10 °C).

Minced meat. Minced meat is obtained from meat by grinding it on a grinder with a grid hole diameter of 2-3 mm. Traditional assortment of minced meat: beef, pork, homemade, lamb, special meat and vegetable. For the production of minced meat, meat that has been frozen more than once, boars, bulls, lean meat, and pork with signs of yellowing is not allowed. The main raw materials for minced meat: beef cutlet meat or trimmed beef of the 2nd grade (minced beef), lean pork or pork cutlet meat (minced pork). The composition of homemade minced meat includes (%): beef (50) and pork (50) meat; special minced meat - beef (20), pork (50), soy concentrate (30).

A new direction in the production of minced meat is the addition of salt, onion, spices, water, and in some types - bread (minced meat for meatballs, for cutlets, etc.).