“preparation of natural chopped and cutlet mass and semi-finished products from them. storage rules, temperature conditions, rules for cooling, freezing and storage of semi-finished meat products

1. Composition, technology of preparation of chopped and cutlet mass from meat.

2. The sequence and rules for preparing semi-finished products from chopped and cutlet mass: chopped steak, cutlets, meatballs, schnitzels, meatballs, kebab, zraz, meatballs.

3. Requirements for the quality of the main semi-finished meat products.

4. Rules for cooling and freezing prepared basic semi-finished meat products. Storage rules.

5. Methods for processing meat by-products.

6. Ways to minimize waste in the processing and preparation of semi-finished products from meat by-products.

7. The sequence and rules for the processing and preparation of semi-finished products from meat by-products.

8. Technology for the preparation of marinades for meat by-products. Requirements for the quality of semi-finished products from by-products.

9. Rules for refrigeration and freezing. Rules for the storage of prepared semi-finished products in chilled and frozen form.

Composition, technology of preparation of chopped and cutlet mass from meat

Cutlet meat is the main raw material for the production of chopped semi-finished products. It is ground in a meat grinder or cutter. Minced meat (beef, lamb, pork) is used to prepare natural semi-finished products and semi-finished products with the addition of bread and other components. Pieces of cutlet meat (for beef - the pulp of the neck, flank, trimmings, trimmings from carcasses of the 1st category of fatness; for lamb - the pulp of the neck and trimmings; for pork - trimmings) should be stripped of tendons and coarse connective tissue. To improve the taste and juiciness of finished products, raw fat (5-20% of the mass of meat) is included in the composition of lean cutlet meat. In pork cutlet meat, the content of adipose tissue is not more than 30% and connective tissue is not more than 5%. In cutlet meat from beef, lamb, veal, the content of both adipose and connective tissue should not exceed 10%.

To prepare the chopped mass, the meat is cut into pieces, combined with raw bacon and crushed in a meat grinder and cutter. Water (8-12% of the mass of meat), salt, pepper are introduced into the prepared mass, thoroughly mixed and semi-finished products are formed, obtaining semi-finished products from minced meat. For 1 kg of chopped mass (net weight) they take: meat - 800 g, pork fat - 120 g, water or milk - 70 g. Semi-finished products can be not breaded and breaded.

To prepare the cutlet mass, use: beef - neck pulp, flank and trimmings; pork - trimmings that are obtained when cutting carcasses, and less often lamb - neck pulp, trimmings. It is better to use meat from well-fed animals with a fat content of up to 10%, while the cutlet mass is of good quality. If the meat is not fatty, then add bacon or lard - 5-10%.

The meat is cleaned from tendons, bruises, coarse connective tissue, cut into pieces and passed through a meat grinder. Stale wheat bread made from flour of at least 1st grade is soaked in milk or water. The chopped meat is combined with soaked bread, put salt, ground pepper, mix well, pass through a meat grinder and beat out. At the same time, the mass is enriched with air, becomes more homogeneous and the products are lush. However, it is not recommended to knock out for a long time, as the fat is separated and the products are less juicy and tasty.

For 1 kg of meat (net weight) take: wheat bread - 250 g, water or milk - 300 g, salt - 20 g, ground pepper - 1 g.

The sequence and rules for preparing semi-finished products from chopped and cutlet mass: chopped steak, cutlets, meatballs, schnitzels, meatballs, kebab, zraz, meatballs

Semi-finished products from chopped mass.

Chopped beef steak is made from beef. Add bacon cut into cubes (5x5 mm) to the chopped mass, portion it, give the products a flattened-rounded shape, the thickness of the products is 2 cm.

Natural chopped cutlets are made from lamb or pork, giving the products the shape of cutlets - oval-flattened with a pointed end.

Lula kebab is made from cutlet lamb meat. Pulp with lamb fat (fat tail), raw onions are passed 2-3 times through a meat grinder. Onion not only flavors the meat, but also softens it, as it contains proteolytic enzymes. Add pepper, salt, citric acid to the cabin, mix well and put in the refrigerator for 2-3 hours for pickling. After that, they are portioned, shaped into small sausages.

Meatballs - finely chopped onions, raw eggs, ground pepper, salt, water are introduced into minced meat, knead well and cut into balls of 7-10g each. They are put in soups on vacation.

Natural chopped schnitzel is prepared from pork, lamb, beef. The semi-finished product is given an oval-flattened shape, moistened in a lezon and breaded in breadcrumbs, the thickness of the products is 1 cm.

Semi-finished products from cutlet mass.

Cutlets - products of an oval-flattened shape with one pointed end, breaded in breadcrumbs (their thickness is 1-2 cm, width - 5, length 10-12 cm).

Meatballs are products of a flattened-rounded shape, 2-2.5 cm thick, 6 cm in diameter, breaded in breadcrumbs.

Schnitzels are oval-flattened products, 1 cm thick, breaded in breadcrumbs.

Meatballs - products in the form of balls with a diameter of 3 cm, breaded in flour. Chopped browned onions are added to the cutlet mass. Instead of bread, crumbly rice (15% of the mass of meat) can be added to the minced meat.

Zrazy - minced meat is placed on the middle of the cakes from the cutlet mass 1 cm thick, the edges are connected, breaded in breadcrumbs, molded in the form of a brick with oval edges.

For minced meat, they take browned onions, chopped eggs, parsley, salt, pepper and mix everything. You can also stuff with an omelet, cut into small slices.

Roll - ns moistened napkin (gauze or plastic wrap) lay out the cutlet mass in the form of a rectangle 1.5-2 cm thick, in the middle it is laid along the minced meat. The mass is connected with a napkin so that one edge of it is slightly on the other, after which the roll is rolled from the napkin onto a greased baking sheet, seam down. The surface of the roll is smeared with an egg, sprinkled with breadcrumbs, sprinkled with fat, pierced in several places.

Meatballs - cutlet mass with the addition of raw onions is cut into balls weighing 10-12 g and breaded in flour.

Moscow cutlets are made from cutlet mass of beef meat with the addition of raw fat and onions.

Cutlets Kyiv - from pork with the addition of raw fat and onions. Breaded in breadcrumbs.

Lamb cutlets are prepared from lamb cutlet meat with the addition of raw mutton fat and onions. Breaded in breadcrumbs.

Homemade cutlets are made from a mixture of cutlet meat of beef and pork (64 and 36%, respectively), raw fat and onion.

Quality requirements for basic semi-finished meat products

All semi-finished products must meet the requirements of regulatory and technological documentation for their weight, shape, size, organoleptic characteristics. For some semi-finished products, humidity, fat content, bones, and connective tissue are also regulated.

Beef goulash should contain no more than 10% fat, pork - no more than 20%, lamb stew should contain no more than 20% bones, fat - 15%. In meat for lamb kebabs, fat should be no more than 16%, from pork - no more than 20%, in roasted pork - 20%.

In cutlets, the moisture content should be no more than (in%): in Moscow - 68, home - 66, lamb - 65; bread - no more than 18% in home-made and no more than 20% in Moscow cutlets (including breadcrumbs).

The surface of large pieces should be flat, without tendons. No signs of spoilage, sliminess, etc. are allowed. Natural portioned semi-finished products should have a slightly moist, but not sticky surface. The edges of the breading semi-finished products are even; the thickness of the breading layer is not more than 2 mm. The smell is characteristic of this type of meat. The consistency of muscle tissue on the cut of chilled meat is dense, elastic; thawed - softer. The shape of the pieces of small-sized semi-finished products is correct, the release of juice is not allowed. The color and smell are natural, characteristic of this type of meat. The surface of semi-finished products from minced meat is evenly breaded, without cracks or broken edges.

The mass of semi-finished products should be controlled by piece weighing at least 10 products. A deviation from the mass for individual semi-finished products within +/- 3% is allowed.

Rules for cooling and freezing prepared basic semi-finished meat products. Storage rules.

Prepared semi-finished products are stored at a temperature not exceeding 6C. Large-sized semi-finished products are placed in one row on baking sheets and stored for no more than 48 hours. Portioned semi-finished products are placed on baking sheets in one row on an edge at an angle of 30 0. Natural semi-finished products are stored for no more than 36 hours, breaded - no more than 24 hours. Small-sized semi-finished products are placed on baking sheets 5 cm layer and stored for no more than 24 hours. Minced meat (unseasoned) - no more than 6 hours. Products from cutlet mass are placed in one row on a baking sheet sprinkled with breading and stored at a temperature of 6-8C for no more than 12 hours.

Uncut bones are stored for no more than 3-5 hours.

Meat offal processing methods

By-products are delivered to POP in chilled and frozen form. Frozen offal is placed in one row on baking sheets or trays and thawed in the meat shop at a temperature of 15 - 16C, scars and kidneys can be thawed in water.

By-products include: heads of large and small livestock, legs of large and small livestock, lamb and beef tails, brains, liver, kidneys, tongues, stomachs, heart, lung, udder.

The heads of cattle arrive processed, but if they arrive with wool, they are first singeed or scalded, then cleaned and washed. After that, the lips are separated, the tongue is cut off, the upper cranial bone is chopped off and the brains are taken out. The lips are singeed and washed.

The heads of veal, pork and lamb are scalded or singeed, cleaned and washed. After that, an incision is made in the pulp from the forehead to the nose and the flesh is cut off along with the ears. You can cut the whole pulp. The brains are taken out in the same way as from the heads of cattle.

The legs of cattle arrive mostly cleaned, they are thoroughly washed, cut into two parts across, and then each part is cut lengthwise. Chopped legs are soaked in cold water for 2-3 hours.

Calf's and pig's feet are scalded or singeed, trimmed and knocked down. The pulp is cut on both sides along the bone, cuts are made in the joints and removed along with the skin.

Lamb and beef tails are cut into pieces along the vertebrae, washed and soaked in cold water for 5-6 hours.

The brains are soaked in cold water acidified with vinegar for 1-2 hours to remove blood from the blood vessels and swell the films. Then, without removing the brains from the water, the film is carefully removed.

The liver is thawed, the bile ducts are cut out, washed in cold water and the film is removed.

Beef kidneys are completely freed from fat, for which a longitudinal incision is made on one side and the fat is removed along with the film. Then the kidneys are cut in half lengthwise and soaked in cold twice-changed water for 3-4 hours to remove the specific smell, poured with fresh water and brought to a boil. The water is drained, the kidneys are washed, re-filled with water (3 liters per 1 kg) and boiled until tender.

In lamb, pork, veal kidneys, excess fat is cut off, leaving a layer 0.5 cm thick, and washed.

The tongues are cleaned of dirt, the neck is cut off and washed thoroughly.

The stomachs (scars) are turned inside out, washed, soaked in cold water for 6-8 hours, periodically changing the water. After that, they are scalded several times, cleaned and washed until the smell disappears completely. Roll up before cooking and tie with twine.

The heart and throat are cut lengthwise, blood clots are removed from the heart, soaked in cold water for 1-3 hours and washed thoroughly.

The lung is washed, cut into pieces along the bronchi and washed again.

The udder is cut into pieces weighing 1.5 - 2 kg, soaked in cold water for 3-5 hours, large vessels are removed.

Methods for minimizing waste in the processing and preparation of semi-finished products from meat by-products.

When processing, we get waste in the form of fat, blood, intestines. Fat is added during the preparation of the cutlet mass. The blood is sent for the manufacture of blood sausages (for this, cow's milk is added to the collected blood (50-100 g of milk, salt and spices per 1 liter of blood) and boiled for 20-30 minutes. Cooking options are possible with cereals - buckwheat, millet or rice .Blood is added to any of these porridges, cooked until half cooked).

Preparation of the intestines that are used in the preparation of sausages. They are washed, removing all the contents, then they are turned inside out and the walls are carefully scraped off without violating the integrity of the shell, washed. After cleaning, we put the intestines in an enamel bowl, fill it with saline (for 1 liter of water - 2 tablespoons of salt and 1 tablespoon of vinegar) and hold for 2 hours. Ready-made intestines for making homemade sausages should be thin and transparent.

The sequence and rules for the preparation of semi-finished products from meat by-products.

For the Fried Liver dish, the processed liver is cut into portioned pieces, sprinkled with salt and pepper before frying, breaded in flour and immediately fried. Use 1-2 pieces per serving.

Liver Stroganoff. The cleaned liver is cut into portioned pieces 0.5 cm thick and cut into sticks 4-5 cm long.

Brains fried. Processed brains are pre-boiled, then cooled, cut into slices, sprinkled with salt, pepper, breaded in flour.

Cutlet meat is the main raw material for the production of chopped semi-finished products. It is ground in a meat grinder or cutter. Minced meat (beef, lamb, pork) is used to prepare natural semi-finished products and semi-finished products with the addition of bread and other components. Pieces of cutlet meat (for beef - the pulp of the neck, flank, trimmings, trimmings from carcasses of the 1st category of fatness; for lamb - the pulp of the neck and trimmings; for pork - trimmings) must be cleaned from tendons and coarse connective tissue. To improve the taste and juiciness of finished products, raw fat (5-10% of the mass of meat) is included in the composition of lean cutlet meat. In pork cutlet meat, the content of adipose tissue is allowed no more than 30% and connective tissue - no more than 5%. In cutlet meat from beef, lamb, veal, the content of both adipose and connective tissue should not exceed 10%.

Chopped natural semi-finished products. The meat is cut into pieces, combined with raw lard and ground in a meat grinder or cutter. Water (8-12% of the mass of meat), salt, pepper are introduced into the prepared mass, thoroughly mixed and semi-finished products are formed. Semi-finished products can be non-breaded (steak, natural cutlets, kebab, meatballs) and breaded (natural chopped schnitzel, Poltava cutlets).

Chopped beefsteak made from beef. Add bacon cut into cubes (5x5 mm) to the chopped mass, portion it, give the products a flattened-rounded shape, the thickness of the products is 2 cm.

Cutlets natural chopped prepared from lamb or pork, giving the products the shape of cutlets - oval-flattened with one pointed end.

Lula kebab prepared from cutlet lamb meat. Pulp with lamb fat (fat tail), raw onions are passed 2-3 times through a meat grinder. Onion not only flavors the meat, but also softens it, as it contains proteolytic enzymes. Add pepper, salt, citric acid to the cabin, mix well and put in the refrigerator for 2-3 hours for pickling. After that, they are portioned, shaped into small sausages.

Meatballs- finely chopped onions, raw eggs, ground pepper, salt, water are introduced into minced meat, knead well and cut into balls of 7-10 g each. They are put in soups on vacation.

Schnitzel natural chopped prepared from pork, lamb, beef. The semi-finished product is given a flat-oval shape, moistened in a lezon and breaded in breadcrumbs, the thickness of the products is 1 cm.

Cutlets Poltava made from beef. In the chopped mass, add lard, cut into small cubes, chopped garlic and mix. Then they are portioned, shaped into cutlets and breaded in breadcrumbs.

Chopped semi-finished products with bread (products from cutlet mass). To prepare products with the addition of bread, cutlet meat minced in a meat grinder is combined with stale wheat bread (20-25% of the mass of meat) of the 1st or highest grade, pre-soaked in water or milk (the total amount of liquid is 30-35% of the mass of meat) and squeezed , salt, pepper are introduced and again passed through a meat grinder, water is added and thoroughly kneaded (whipped).

During the initial grinding, the meat is heated by 1.5-2 ° C, therefore, in order to reduce bacterial contamination, it is necessary either to cool the water or add food ice to the mass.

The quality of semi-finished products and finished products from chopped mass is affected by the thermal state of raw materials, the degree of meat grinding, its water-binding capacity, the amount of added components (bread, water, etc.).

When grinding meat, its surface increases and, accordingly, the amount of adsorption-bound moisture increases.

To increase the yield of finished products, increase their juiciness, tenderness, the water-binding ability of chopped mass is of great importance. Thus, the water-binding capacity of minced meat from cooled or chilled meat is higher than minced meat from defrosted meat. Therefore, chilled meat products are juicier than thawed meat products. The water-binding capacity of the latter is the less, the longer it was stored in a frozen state.

The addition of bread to minced meat significantly affects the structural and mechanical properties of the cutlet mass, since bread is a good moisture-absorbing material.

The bread added to the cutlet mass must be stale, since fresh bread after soaking has a viscous texture, when introduced into the mass, it forms lumps and is not evenly distributed in it.

From the cutlet mass with a bread content of 25% of the mass of meat, cutlets, meatballs, schnitzels are formed. From the cutlet mass with a slightly smaller amount of bread (about 20% of the mass of meat), meatballs, chopped zrazy, roll, meatballs, Moscow, Kiev, lamb, homemade cutlets are prepared.

cutlets- products of an oval-flattened shape with one pointed end, breaded in breadcrumbs (their thickness is 1-2 cm, width - 5, length - 10-12 cm).

meatballs- flattened-rounded products, 2-2.5 cm thick, 6 cm in diameter, breaded in breadcrumbs.

Schnitzels- products of an oval-flattened shape, 1 cm thick, breaded in breadcrumbs.

Meatballs- products in the form of balls with a diameter of 3 cm, breaded in flour. Chopped browned onions are added to the cutlet mass. Instead of bread, crumbly rice (15% of the mass of meat) can be added to the minced meat.

Zrazy chopped- minced meat is placed in the middle of the cake from the cutlet mass 1 cm thick, the edges are connected, breaded in breadcrumbs, molded in the form of a brick with oval edges. For minced meat, they take browned onions, chopped eggs, parsley, salt, pepper and mix everything. You can also stuff with an omelette cut into small slices.

Roll- on a moistened napkin, gauze or plastic wrap, spread the cutlet mass in the form of a rectangle 1.5-2 cm thick, minced meat is placed in the middle of it along the length. The mass is connected with a napkin so that one edge of it is slightly on the other, after which the roll is rolled from the napkin onto a greased baking sheet, seam down. The surface of the roll is smeared with an egg, sprinkled with breadcrumbs, sprinkled with fat, pierced in several places.

Meatballs- cutlet mass with the addition of raw onions is cut into balls weighing 10-12 g and breaded in flour.

Moscow cutlets prepared from beef cutlet meat with the addition of raw fat and onions.

Cutlets Kyiv- from pork with the use of raw fat and onions. Breaded in breadcrumbs.

Lamb cutlets prepared from lamb cutlet meat with the addition of raw mutton fat and onions. Breaded in breadcrumbs.

Homemade cutlets prepared from a mixture of cutlet meat of beef and pork (respectively 64 and 36%), raw fat and onion.

Knel mass products. For its preparation, side and outer pieces of the hip part of beef are used. The pre-cut meat is passed through a meat grinder with a pate lattice, the crumb of stale wheat bread soaked in milk or cream (10% of the meat mass) is added, mixed and again passed through a meat grinder with a pate lattice twice, mixed and rubbed. Then the mass is beaten with egg white, gradually adding the remaining milk or cream; a piece of well-whipped mass does not sink in water. Salt the mass at the end of whipping. The finished knelling mass is placed in special molds, lubricated with oil, and steamed or released from a pastry bag and stewed.

This presentation can be used when studying MDK.05.01 on the topic "Preparation of natural chopped mass and semi-finished products from it."

It presents the technology of preparation of chopped meat mass, molding products from it. Quantitative ratios between the components of chopped meat mass, characteristics of semi-finished products.

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Lesson topic: Preparation of natural chopped mass and semi-finished products from it Developed by: Balakhnina R. V., teacher spec. disciplines, the first qualification category, bu "Kogalym Vocational School", Kogalym, 2014

For the preparation of minced mass, use: meat of the neck, flanks, tails bacon milk water pepper salt

For 1 kg of minced mass take (net weight in g): Meat - 800 Fat - 120 Water or milk - 70 Quantitative ratios between the components of minced meat Losses during frying products are 30%

Preparation of chopped mass and semi-finished products from it The meat is cut into small pieces and ground in a meat grinder with a large grate,

Add water, bacon (in cubes), salt, sprinkle with pepper, stir well and pass through a meat grinder again, beat, form semi-finished products

Molding of semi-finished products

5 The following semi-finished products are prepared from natural chopped mass: cutlets beefsteak schnitzels meatballs kupaty

Chopped beef steak Lula - kebab

Cutlets Poltava Schnitzel natural chopped

Meatballs

Characteristics of natural chopped semi-finished products Semi-finished product from chopped mass Appearance Type of breading Type of heat treatment Type of meat Recipe features Chopped beef steak Cutlet Poltava Schnitzel natural chopped Meatballs Lula-kebab Kupaty

Checking the degree of assimilation of the material Specify the parts of the carcass used for the preparation of chopped mass: (from beef, lamb, pork) Specify the quantitative ratios between the components of the minced mass. What is the purpose of adding water to minced meat? List naturally - chopped semi-finished products. 5. Name the features of the recipe and the type of breading of the following semi-finished products: Chopped beef steak Cutlet Poltava Schnitzel natural chopped Meatballs Lula-kebab Kupaty

Homework: Repeat the material, fill in the tables with the characteristics of minced meat semi-finished products.

On the topic: methodological developments, presentations and notes

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For the preparation of chopped mass, meat of the neck, flanks, hem, as well as trimmings obtained during cutting and deboning of meat are used. If category II meat is used, then bacon (raw) is added to it for juiciness and taste improvement. The cleaned meat is cut into pieces, combined with bacon, passed through a meat grinder with a double grate once, and with one grate twice, water or milk, salt, pepper are added and everything is mixed well. When preparing chopped mass from fatty meat, bacon is not used, and the rate of meat is increased.

For 1 kg of chopped mass they take (net weight in g): meat - 800, bacon - 120, water or milk - 70.

The following semi-finished products are prepared from the chopped mass.

Chopped beefsteak - the bacon is cut into small cubes, combined with the chopped mass, portioned and the products are given a flattened-rounded shape 2 cm thick. Use 1 pc. per serving.

Cutlets natural chopped - the mass is prepared from lamb, portioned, oval-shaped products are inserted, a bone is inserted, moistened in a lezon and breaded in breadcrumbs.

Poltava cutlets - the mass is prepared from beef, bacon cut into small cubes, chopped garlic are added to it and mixed. Then portioned, shaped into cutlets, breaded in breadcrumbs, used 2 pcs. per serving.

Schnitzel natural chopped - the mass is prepared from pork, lamb or beef, portioned, given an oval shape 1 cm thick, moistened in a lezon and breaded in breadcrumbs.

meatballs - the meat is cut into pieces, passed through a meat grinder, combined with finely chopped raw onions, raw eggs, ground pepper, salt, water is added and everything is mixed well, then cut into portions in the form of balls of 7-10 g.

Lula kebab is made from minced lamb. Lamb cutlet meat is cut into pieces, combined with raw onions, mutton fat (fat tail), passed through a meat grinder 2-3 times, put salt, ground pepper and mix well. You can add citric acid. Then put in the refrigerator for 2-3 hours to marinate. After that, they are portioned, shaped into small sausages, attached to a skewer and used 2-3 pieces. per serving.

§ 8. PREPARATION OF CUTLETS AND SEMI-FINISHED PRODUCTS FROM IT For the preparation of cutlets, use: beef - neck pulp, flank and trimmings, pork - trimmings that are obtained when cutting carcasses, and less often lamb - neck pulp, trimmings. It is better to use the meat of well-fed animals with a fat content of up to 10%, while the cutlet mass is of good quality. If the meat is lean, then Add bacon or natural fat (5-10%).

The meat is cleaned from tendons, bruises, coarse connective tissue, cut into pieces and passed through a meat grinder. Stale wheat bread made from flour of at least 1st grade is soaked in cold water or milk. The chopped meat is combined with soaked bread, put salt, ground pepper, mix well, pass through a meat grinder and beat out. At the same time, the mass is enriched with air, becomes more homogeneous, the products are lush. However,

it is not recommended to beat it, as the fat is separated and the products are less juicy and tasty. For 1 kg of meat they take (net weight in g): wheat bread - 250, water or milk - 300, salt - 20, ground pepper -1. The following semi-finished products are obtained from the cutlet mass.

Chopped cutlets - the cutlet mass is hung in portions of 57 g, breaded in red breading, given an oval-flattened shape with one pointed end (2-2.5 cm thick, 10-12 long, 5 cm wide). Use 1-2 pcs. per serving.

Chopped meatballs - the cutlet mass is hung in portions of 57 g, breaded and given a flattened-rounded shape (2-2.5 cm thick, 6 cm in diameter). Use 2 pcs. per serving. Cutlets and meatballs can be cooked with the addition of onions or garlic (5-8 g of raw onions or 0.5-0.8 g of garlic). In this case, the products are immediately subjected to heat treatment, since the cutlet mass becomes gray, the structure and quality of the products deteriorate.

Chopped schnitzel - the cutlet mass is portioned, breaded, given an oval-flattened shape 1 cm thick. Use 1 pc. per serving.

Chopped zrazy - cutlet mass is prepared with a smaller amount of bread, portioned, shaped into a circle 1 cm thick, minced meat is placed in the middle, the edges of the circle are connected, breaded in red breading and molded in the form of a brick with oval edges. Use 1-2 pcs. per serving.

For minced meat, browned onions are taken, which are combined with boiled chopped eggs, parsley, salt, ground pepper and mixed. You can also stuff an omelette cut into small pieces.

Meatballs - cutlet mass is prepared with a smaller amount of bread, browned onions are added, then portioned, shaped into balls and breaded in flour. Use 2-4 pcs. per serving.

Roll - for the preparation of cutlet mass of bread, they take less. On a moistened napkin or gauze, lay out the mass in the form of a rectangle 1.5-2 cm thick, in the middle of it; put minced meat along the length.

The mass is connected with a napkin so that one edge of the mass is slightly on the other, shaped into a loaf and shifted seam down from the napkin onto a greased baking sheet. The surface of the roll is smeared with ice cream, sprinkled with breadcrumbs, and punctures are also made so that cracks do not form during heat treatment.

For minced meat, use boiled pasta seasoned with butter, boiled chopped eggs, or browned onions. You can combine boiled eggs with browned onions.

§ 9. PROCESSING OF BONES

Food waste from meat processing includes bones and tendons. The amount of waste depends on the type of meat and its fatness * Bones are used to make broths. Before use, the cleaned bones are cut in order to better digest food substances during heat treatment. Cut the bones with an ax on a cutting chair. In large enterprises, bone crushers are used or bones are sawn on bone saws. For tubular bones, a thickened part is sawn off from both ends, and the tube is left intact. Vertebral bones are cut into vertebrae and across, large bones - into pieces 5-7 cm in size. After grinding, they are washed.

Costal and scapular bones are used for technical purposes.

Section 10

The supply of catering enterprises with semi-finished meat products manufactured at large procurement and meat processing plants makes it possible to use equipment more efficiently and increase labor productivity.

The enterprises receive semi-finished products: large-sized, portioned small-sized and chopped products. Semi-finished products must meet the specifications.

Signs of damage, sunburn are not allowed. Natural semi-finished products should have a non-weathered surface, moist but not sticky. Breaded semi-finished products must have even edges, the thickness of the breading layer should not exceed 2 mm. Pieces of small-sized semi-finished products must be of the correct shape, have a smell and color characteristic of this type of meat. Semi-finished minced meat has a uniformly breaded surface, without cracks or broken edges.

Large-sized semi-finished products are made from beef, bar-Nina, veal and pork. They are separate parts of the jar, stripped of excess fat, films, tendons. The following semi-finished products are produced from beef:

tenderloin - a muscle covered with a shiny tendon;

thick edge - a layer of rectangular pulp, with c a > outer side covered with a shiny tendon; without muscles and dry bones adjacent directly to the spine;

thin edge - a layer of pulp of a rectangular shape, from the outside ^. the other side is covered with a shiny tendon;

the upper piece is the pulp of a rounded shape, in which coarse tendons have been removed;

the inner piece is large rounded muscles covered with a thin surface film;

lateral piece - large muscles of a square-flat shape;

the outer piece is a layer of meat from two fused muscles, has an elongated flat shape;

scapular part - the pulp is divided into two parts: the shoulder wedge-shaped and the shoulder - consisting of two oblong-shaped muscles connected together by a film;

subscapular part - square-shaped pulp;

brisket - pulp removed from the sternum and the lower third of the costal part adjacent to it; pokromka - a layer of meat of a rectangular shape;

cutlet meat - pieces of meat of various sizes from the neck, flank and trimmings, as well as trim from carcasses of meat of category II.

The following semi-finished products come from lamb, veal and pork:

loin - dorsal and lumbar parts with costal bones no more than 8 cm long, without vertebrae;

hip part - the pulp of the hind leg without sinewy meat;

scapular part - pulp removed in one layer from the scapular and humerus bones, without meat adjacent to the ulna and radius bones;

brisket - the rib part of the pulp with the rib bones, without the sternum and flank;

cervical part - the pulp removed in one layer from the cervical part of pork;

cutlet meat - pieces of meat of various sizes from the neck (except for pork) and trimmings obtained when stripping kruYA "nokuskovy semi-finished products.

Large-sized semi-finished products arrive packed in metal ** "chesky or wooden boxes weighing 20 kg. The lids of the boxes have

pstiya for air access. The boxes should be stacked large

SKO semi-finished products from one type of meat, made in one

"name. Store them at a temperature not exceeding 6 ° C for no more than 48 hours from the moment

preparation. Tenderloin can be delivered frozen in blocks

aCC oh no more than 20 kg. Large-sized semi-finished products at the enterprise

removed from the container, washed and used to prepare por-

long semi-finished products.

Portion semi-finished products. The following semi-finished products come from beef: beef steak, brass beef, langet, entrecote, sliced with a mass of 80 or 125 g, rump steak without breading with a mass of 70 or 110 g and breaded rump steak with a mass of 80 or 125 g.

From lamb and pork come: natural cutlets, lamb or oven pork, escalope weighing 80 or 125 g, chops and schnitzel without breading weighing 70 or PO g, cutlets chops and breaded schnitzel weighing 80 or 125 g.

Natural and breaded semi-finished products are placed on plank or metal inserts in one row obliquely so that one semi-finished product is partially under the other and no more than three inserts are installed in boxes.

Portioned semi-finished products are stored at a temperature of 6 ° C, the implementation period from the moment of production of natural semi-finished products is 36 hours, breaded - 24 hours.

Small-sized semi-finished products. The following semi-finished products come from beef: beef stroganoff, roast, azu, goulash, shish kebab, soup set.

From lamb and pork come: barbecue, pilaf, stew, goulash, roast (pork), soup set. Small-sized semi-finished products arrive packed in metal boxes weighing up to 20 kg. For retail trade, they are packaged in cellophane or plastic bags of 500 and 1000g and placed on liners.

Chopped products. The enterprises receive cutlets weighing 50 g, meatballs, chopped steaks.

Moscow cutlets are made from beef with the addition of raw fat, onions.

Homemade cutlets are made from beef and pork with the addition of raw fat and onions.

Kyiv cutlets are prepared from pork with the addition of raw fat and onions.

Chopped cutlets and steaks are round in shape. Semi-finished products are placed in one row on liners sprinkled with breading, steaks are placed without breading.

Chilled chopped meat semi-finished products come in the following assortment: natural chopped schnitzel, ruble schnitzel. ny, cutlets natural chopped lyulya-kebab. They are placed in one row in functional containers, greased, close the lid, mi, set in containers and subjected to intensive cooling. up to a temperature of 6-8°C inside the product. Store in refrigerators at a temperature of 4 to 8 ° C for no more than 14 hours.

§eleven. WILD MEAT PROCESSING

Catering establishments may receive meat from wild animals. The carcasses of wild goats are cut like sheep, wild boar and honey. leading - like swine, elk and deer - like carcasses of cattle. The meat of wild animals contains a significant amount of connective tissue, it is very tough and does not soften when fried. Therefore, to improve the taste, remove the specific smell and soften the connective tissue, the meat of wild animals is marinated. After deboning and stripping, the meat is cut into large, portioned or small pieces, placed in ceramic or stainless steel dishes, poured with marinade, kept in a cold place for 1 to 3 days, depending on the size of the pieces, type of animal, age. During the marinating process, the meat is turned over several times.

To prepare the marinade, salt, sugar, bay leaf, peppercorns, finely chopped parsley, carrots, celery, onions are put in boiling water, vinegar is poured in, boiled for 10-15 minutes and cooled. Products per 1 liter of marinade (in g): salt - 20, sugar - 20, vinegar 3% - 500, bay leaf - 2, peppercorns - 1, carrots - 50, onions - 5, parsley - 25, celery - 25.

§ 12. PROCESSING OF BY-PRODUCTS

Depending on the nutritional value and industrial processing, by-products are divided into two categories. KI categories include: liver, kidneys, tongues, brains, heart, beef udder, beef meat and bone tails.

By-products belong to the group of especially perishable products, as they have a wet surface and are highly contaminated with microorganisms. Therefore, it is necessary to carefully check their good quality and process them faster. By-products are delivered to enterprises chilled and frozen.

End of work -

This topic belongs to:

Mechanical culinary processing of raw materials. Thermal cooking preparation and serving of dishes

Aesculapius, the illustrious doctor of antiquity, had all-powerful assistants, the daughter of Hygiene and the cook Kulina, who delighted the days.

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