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Technological process preparation of "Natural Chopped Schnitzel" and biscuit roll"Story"
INTRODUCTION
1. PREPARATION OF "NATURAL SHOPPED SCHNITZEL"
1.1 CHARACTERISTICS OF THE RAW MATERIAL
1.2 PREPARATION OF RAW MATERIALS FOR PRODUCTION
1.3 DESCRIPTION OF THE TECHNOLOGICAL PROCESS "COOKING NATURAL SHOPPED SCHNITZEL"
1.4 ORGANIZATION OF THE WORK OF THE MEAT SHOP
1.5 EQUIPMENT, EQUIPMENT, TOOLS USED IN PRODUCTION
1.6 SANITARY REQUIREMENTS, CONDITIONS AND STORAGE TERMS
1.7 HEALTH AND SAFETY REQUIREMENTS
2. PREPARATION OF BISCUIT ROLL "SKAZKA"
2.1 CHARACTERISTICS OF THE RAW MATERIAL
2.2 PREPARATION OF RAW MATERIALS FOR PRODUCTION
2.3 DESCRIPTION OF THE TECHNOLOGICAL PROCESS OF PREPARING THE ROLL OF BISCUIT "SKAZK"
2.4 ORGANIZATION OF THE WORK OF THE PASTRY SHOP
2.5 EQUIPMENT, EQUIPMENT, TOOLS USED IN PRODUCTION
2.6. SANITARY REQUIREMENTS, CONDITIONS AND STORAGE TERMS
2.7. HEALTH AND SAFETY REQUIREMENTS
CONCLUSION
BIBLIOGRAPHY
APPENDIX
INTRODUCTION
The relevance of this topic lies in the fact that meat dishes for men, but also for girls, are an integral part of their diet.
Probably not a single person will refuse a delicious piece of meat.
What is only "Schnitzel" worth.
But, unfortunately, not everyone knows that the name "Schnitzel" originally referred to a Viennese cuisine dish made from veal and spread in the second half of the 19th century.
Schnitzel means shavings in German.
The purpose of my work is to describe the technological process of preparing "Natural Chopped Schnitzel"
1. PREPARATION OF "NATURAL SHOPPED SCHNITZEL"
1. 1 CHARACTERISTICS OF THE RAW MATERIAL
Meat is an important source of proteins and fats. It contains many complete proteins - 14.5 ... 23%, fat - from 2 to 37%, minerals - 0.5 ... 1.3% (of which the most valuable salts are phosphorus, calcium, sodium, magnesium and iron). Meat contains vitamins A, D, PP and group B.
The main tissues of meat are: muscle, connective, fat and bone.
When accepting meat, first of all, the presence of the stigma of fatness and veterinary and sanitary control is checked, and the quality of the meat is determined by organoleptic means. According to fatness, pork can be - meat, trimmed and fatty. Benign chilled meat has a dry crust on the surface of the carcass, the color is from pale pink to red, the texture is dense, elastic (when pressed, the dimple quickly levels out). Frozen meat on the surface and cuts has a pink-red color with a grayish tint due to ice crystals, the consistency is solid (it makes a sound when tapped); It has no smell, but when thawed, the smell of meat and dampness appears. You can check the quality of frozen meat with a heated knife blade or by test cooking. The meat received at the enterprises is subjected to preliminary culinary processing.
1. 2
Cutlet meat is the main raw material for the production of chopped semi-finished products.
The range of chopped semi-finished products includes natural chopped - chopped beef steak, natural chopped cutlets, natural chopped schnitzel, village meatballs, kupaty, kebab, as well as semi-finished products from cutlet mass (filled with bread) - cutlets, meatballs, schnitzels, zrazy, meatballs , rolls, meatballs, quenelles
Chopped semi-finished products are prepared breaded (cutlets, meatballs, zrazy, schnitzels, meatballs) or without breading (steak, kebab, natural chopped cutlets). As a breading, mainly breadcrumbs are used and less often wheat flour.
The general technological scheme for the production of chopped semi-finished products includes the following operations: preparation of raw materials and auxiliary materials; minced meat preparation; portioning and molding of semi-finished products; cooling or freezing; packaging, labeling, storage and transportation.
Preparation of raw materials and auxiliary materials. For natural chopped semi-finished products, cutlet meat and raw fat, if it is included in the recipe of the semi-finished product (natural cutlets from lamb, natural chopped schnitzel from lamb and beef, Moscow and homemade cutlets), are ground in a meat grinder with a lattice hole diameter of 3 mm. Pork fat (for steaks) cut into cubes (5x5 mm).
1. 3 TECHNOLOGICAL PROCESS OF PREPARING "SHNATURAL SHOPPED NICEL»
I. Preparation of a semi-finished product.
To prepare a semi-finished product, the cutlet meat of beef, lamb or pork, cut into pieces, is combined with raw fat, ground in a meat grinder, water (or milk), salt, pepper are added, mixed, and then oval-shaped semi-finished products 1-1.5 cm thick are formed.
In the process of preparing chopped semi-finished products, it is necessary to take measures to reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water; chopped meat and cutlet mass are cooled by adding cold water or food ice).
Molded semi-finished products are immediately sent to heat treatment or placed in a refrigerator to cool down to + 6°C.
II. Side dish preparation.
For garnish, crumbly cereals are used, pasta boiled, fried potatoes (from boiled), fried potatoes (from raw), boiled vegetables with fat, vegetables poached with fat, pumpkin, zucchini, fried eggplant, as well as complex side dishes.
Garnish Nos. 744, 750, 753, 757, 760,761, 765, 766, 784, 785,798, 805 (According to the Collection).
III.Sauce preparation.
On vacation, the schnitzel is garnished and poured over with the juice released during frying.
IV. Roasting semi-finished product.
Semi-finished products are moistened in a lezon, rolled in breadcrumbs, then put on a frying pan or baking sheet with fat heated to a temperature of 150-160 C, and fried for 3-5 minutes on both sides until a crispy crust is formed, and then brought to readiness in an oven at a temperature 250 - 280°C (5-7 min).
v.Release of the finished dish.
A side dish is put on a plate, a schnitzel is placed next to it, poured over with fat from frying.
VI. quality requirement or organoleptic evaluation prepared food.
Ready schnitzels must be completely fried: the temperature in the center finished products should not be lower than 85°С, for products from cutlet mass - not lower than 90°С. Organoleptic signs of the readiness of products are the release of colorless juice at the puncture site and gray color on the cut.
1. 4 ORGANIZATION OF THE WORK OF THE MEAT SHOP
Meat shops are organized at large procurement enterprises and medium-sized enterprises that process raw materials for their production.
At large procurement enterprises, meat shops are more mechanized; conveyors, overhead and production lines, etc. are used.
Meat semi-finished products are produced in the following range: large-sized semi-finished products from beef (thick, thin edge, upper and inner pieces of the posterior part); from pork and lamb (loin, ham, shoulder part, brisket); bones; portioned semi-finished products from beef, pork, lamb (entrecote, steak, escalope); small-sized semi-finished products from beef (beef stroganoff, roast, azu, goulash); from lamb and pork (kebab, stew); from minced meat(beef steak, cutlets, schnitzels); peppers, zucchini, stuffed with meat and rice.
The technological process of meat processing consists of the following operations: defrosting frozen meat, cleaning the surface and cutting off veterinary marks, washing, drying, dividing into cuts, deboning cuts and separating large pieces, trimming meat and preparing semi-finished products natural and chopped.
1. 5 EQUIPMENT, EQUIPMENT, TOOLSYOU USED IN PRODUCTION
Equipment
Defrosters, washing department of carcasses, rooms for drying, rooms for deboning, trimming, preparation of semi-finished products, baths for soaking bread, meat grinders with a capacity of 600-800 kg / h, meat mixers, cutlet molding machines MFK-2240 or AK 2M-40, refrigerator.
Inventory
Cutting boards, cutting chair, production tables with drawers for tools, scales.
Tools
Slasher knife, butcher's axe, chain mail nets, boning knives (large and small).
1. 6 SANITARY REQUIREMENTS
The surface of the pieces of semi-finished products should not be winded, the color and smell should be characteristic of benign meat. There should be no coarse tendons, cartilage, pieces of flesh with bruises, bones.
Portioned semi-finished products should be cut across the muscle fibers. Semi-finished products from chopped mass must have the correct shape (Depending on the type of semi-finished product). The surface is evenly covered with breading, torn and broken edges are not allowed. The mass on the cut is homogeneous, with a smell characteristic of benign meat with spices. Signs of damage, sunburn are not allowed.
In order to ensure the security of conservation nutritional value products, sanitary and epidemiological rules and regulations are established (SanPiN 2. 3. 2. 1324 - 03).
Prepared semi-finished products are stored at a temperature of 2 ... 4 0 C. Large-sized semi-finished products are placed in one row on the edge at an angle of 30 0 and stored for no more than 48 hours, breaded - no more than 36 hours.
Small-sized semi-finished products are placed on baking sheets with a layer of 5 cm and stored for no more than 36 hours, marinated, with sauces - no more than 24 hours.
Minced meat produced by meat processing enterprises - no more than 24 hours, enterprises Catering- no more than 12 hours.
Semi-finished products from cutlet and chopped mass are placed in one row on a baking sheet sprinkled with breading and stored for no more than 24 hours.
1. 7 HEALTH AND REQUIREMENTSNIA SAFETY
The work of the meat shop of the procurement enterprise is organized in one or two shifts, depending on the capacity. In large workshops, separate teams of deboners, tenants, and manufacturers of semi-finished products can be organized. Deboners of the III, IV and V categories are engaged in meat deboning. The trimming of meat is done by trimmers of I, II and III categories. The cutting of semi-finished products is carried out by workers of the III and IV categories. Chefs of the III and IV categories work in the meat shops of restaurants and canteens.
In large meat shops, workers during the working day are engaged in homogeneous work, a division of labor is applied. In small meat shops, the cook performs several operations in turn.
When working in workshops, the following rules must be observed:
It is forbidden to work on a meat grinder without a safety ring; meat can only be pushed into the machine with a wooden pestle;
It is forbidden to operate the cutter with a defective micro switch;
It is possible to remove or attach interchangeable machines to the universal drive only when it is completely turned off;
Before work, lock the universal drive trolley with screws;
2 . PREPARATION OF BISCUIT ROLL "SKAZKA"
2.1 RAW CHARACTERISTICS
The main types of raw materials in confectionery production are flour, sugar, eggs, butter. In addition, dairy products, berries, nuts, essences, baking powder are widely used. The quality of finished products largely depends on the raw materials supplied to the production, it must meet the requirements established by state standards and specifications.
Flour premium very soft, fine grinding, white color with a slight creamy tint, sweetish taste.
Sugar - sand is a white crystalline powder that is produced from sugar beet and sugar cane. In confectionery products, sugar changes the structure of the dough, gives them taste and increases the calorie content. Sugar reduces the water absorption capacity of the flour and the elasticity of the dough.
Vanillin - a synthetic product, is a white crystalline powder with a strong aroma, which gives flavor to products.
Eggs are a high-calorie product that contains proteins, fats, minerals and other substances. Due to their properties, eggs improve the taste of products, give them porosity.
Butter is produced from cream, it contains up to 82.5% fat, vitamins A, D, E. The butter should be free of foreign odors and flavors, evenly colored (from white to cream). Butter increases the calorie content of products, improves taste.
2.2 PREPARATION OF RAW MATERIALS FOR PRODUCTION
Flour before use is sifted in special sieves or manually, removing lumps and impurities; at the same time, the flour is enriched with oxygen, which facilitates the kneading of the dough, improves its quality and contributes to a better rise.
Sugar is sifted through a sieve with a mesh size of 2 ... 3 mm, or pre-dissolved in water and filtered.
Before use, vanillin is sieved through a sieve with a mesh size of 1 ... 2 mm, or pre-dissolved in water and filtered.
Eggs are processed before use in accordance with the current Sanitary Rules for Public Catering Establishments. technological shop schnitzel biscuit
The butter introduced in melted form is filtered through a sieve, and the butter used in the solid state is cut and softened.
2.3 DESCRIPTION OF THE TECHNOLOGICAL PROCESSNIA BISCUIT ROLL "FAIRY TALE"
Beat the prepared eggs into a cup and beat with a mixer, when the mass becomes a little fluffy, continuing to beat, gradually add the prepared sugar, mixed with the prepared vanilla, beat everything until fluffy. Then, at the slowest speed, add the prepared flour.
Spread the confectionery sheet with baking paper, pour on it ready dough and level out. We put in a baking cabinet heated to 1800 C for 10 - 15 minutes.
We take out the finished cake, turn it over on a towel and carefully remove the paper. After removing the paper, quickly roll up the cake in a place with a towel, and leave it in this state until it cools completely.
After it has completely cooled down, unfold and grease with a pre-prepared cream, and again roll it into a roll.
Pour sugar into a small saucepan, pour in half a glass of milk and heat until the sugar is completely dissolved. Beat the egg with a mixer until fluffy foam and add milk syrup in a thin stream. Allow to cool down to 15-200C. Put the prepared butter in a cup and beat it until slightly fluffy, continuing to beat, add milk syrup in portions. Beat the mass well.
2.4 ORGANIZATIONSZATION OF WORK OF THE CONFECTIONERY SHOP
The technological process in the confectionery shop is carried out according to the scheme: product preparation => preparation and baking of dough and products from it => cooling => finishing => stacking => cooling and storage => transportation.
Raw materials are unloaded into the pantries of the daily stock. After sifting the flour and preparing the products, all types of dough are prepared and the cutting and baking of products from sand, puff, custard and biscuit dough. The cooled products are finished with creams, marmalade or other finishing semi-finished products, placed in containers, cooled and stored in the cooled and uncooled chambers of finished products until sent to the expedition.
For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, as the dough is whipped in a mechanical beater, which is included with this drive. In addition, it is necessary to have a separate table or tables for preparing eggs, sugar, pouring dough into confectionery sheets or molds.
liquid products custard dough, biscuit, bush, almond, airy - “deposit” using a pastry bag with a nozzle. The operation is time-consuming, therefore, in some confectionery shops, jigging is mechanized. Confectionery sheets on the belt chain conveyor pass under the jigging device. A certain amount of dough is automatically squeezed out of the four cone-shaped tips. The mass of deposited dough can be adjusted.
Creams are prepared in a separate room, in which beaters of various capacities and capacities of bowls and boilers are installed. Creams are cooked in special tipping boilers with a steam jacket or in stovetop boilers. Provide a special table with drawers for storing tools.
2. 5 EQUIPMENT, EQUIPMENT, TOOLSS USED IN PRODUCTION
A beater is installed at the workplace for the preparation of biscuit dough. Beaters are used different types, for example? MV-6M, MV-35M (kneading and whipping). In the machine, sugar is beaten with egg mass or melange and combined with flour; a production table is installed next to the machine. The prepared mass is poured into baking sheets lined with parchment, or molds that are sent for baking.
Confectionery sheet, baking paper, towel, spoon.
2. 6 SANITARY REQUIREMENTSVANIA, CONDITIONS AND STORAGE TERMS
At food establishments in the production of confectionery cream products, a number of sanitary rules should be followed:
Protect cream products from microbial contamination - allocate separate rooms equipped with refrigerated cabinets for their preparation and finishing;
Remember that cream finishing of products is the final operation in the technological process of making cakes and cakes, so it is necessary to ensure that kitchen utensils, finishing equipment (pastry bags, tips) are kept clean and personal hygiene is strictly observed;
Raw materials used for the preparation of creams (eggs, milk, butter) must meet the quality standards. Raw materials must be carefully machined;
Conduct the process of preparing creams and finishing cakes and pastries at a temperature not exceeding 17 * C; keep ready-made cakes and cakes at a temperature of 2 to 6°C; products with custard and whipped cream, intended for consumption in catering establishments - 6 hours, with curd cream- 24, s oil cream- 36, with protein - 72 hours; confectionery without finishing - at a temperature of 18 "C.
Biscuit products with various creams are stored for 36 hours after production.
2. 7 SECURITYLABORAndSAFETY REQUIREMENTS
Occupational safety includes a whole range of measures for safety, industrial sanitation and hygiene, as well as fire fighting equipment.
Safety engineering studies technological processes and equipment used in production, analyzes the causes that give rise to accidents and occupational diseases, and develops specific measures to prevent and eliminate them.
Fire fighting equipment prevents and eliminates fires that have arisen.
Industrial sanitation studies the influence of the external environment and working conditions on the human body and its performance.
The layout of a public catering enterprise, the dimensions of the premises of all production workshops, including the confectionery workshop, are determined according to current standards that ensure safe and optimal working conditions for confectioners.
Correct and sufficient lighting plays an important role. The most favorable for vision is natural light. The ratio of the window area to the floor area should be 1:6, and the greatest distance from the windows can be up to 8 m. Artificial lighting is used in rooms that do not require constant monitoring of the process (warehouses, engine room, expedition). The workshop needs emergency lighting to provide minimal illumination in case of an emergency.
At large public catering enterprises, the management of labor protection is assigned to the deputy director (if there is a position of chief engineer, then to him), at other enterprises - to the director. In confectionery shops, the management of labor protection is also assigned to the head of the shop.
CONCLUSION
Having described this topic, I came to the conclusion that biscuit rolls are in great demand among a large number of people. That is why I chose this topic. And also another factor why I chose this topic eggs, which are the basis for this product, are very useful, they contain high-calorie proteins, fats and minerals, which improves the taste of products, gives them porosity.
All tasks were completed and described. Target revealed.
LISTLITERATURE USED
1. A. F. Shepelev, A. S. Turov Technology of food production. Publishing house "Phoenix" Rostov-on-Don 2010.
2. Primary vocational education N. A. Anfimova "Culinary" Moscow publishing house "Academy" 2012.
Internet resources of the site “Kolreferat. RU"
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To prepare a semi-finished product, chopped cutlet meat of beef, lamb or pork is crushed in a meat grinder, pork fat cut into 5x5 mm cubes, water (or milk), salt, pepper are added, mixed.
Cooked minced meat is cut in the form of oval-shaped products.
II. Side dish preparation.
Side dishes - crumbly cereals, boiled pasta, boiled potatoes, fried potatoes (from raw), fried potatoes (from boiled), fried potatoes, boiled vegetables with fat, vegetables poached with fat, vegetables in milk sauce, pumpkin, zucchini, eggplant fried.
IV. Roasting semi-finished product.
Semi-finished product in the form of oval-shaped products breaded (or not breaded) in flour, put in a frying pan or baking sheet with fat heated to a temperature of 150-160 C, and fry for 3-5 minutes on both sides until a crispy crust forms.
V. Release of the finished dish.
There are many ways to serve steaks, but the main ones are three: 1) along with a side dish - fried potatoes or complicated side dish, pouring over the juice in which the steak itself was fried; 2) with onions, i.e. on top, rings of onion fried in friutir are laid, garnished with fried potatoes, sprinkled with dill or parsley (rustic); 3) with an egg, i.e. on vacation, they put scrambled eggs from one egg (in Hamburg style) on a steak.
 |
||
Lula kebab.
To prepare a semi-finished product, cut into pieces lamb cutlet meat, onions, raw fat are crushed in a meat grinder, salt, pepper are added, mixed.
Cooked minced meat is formed in the form of sausages.
II. Side dish preparation.
For the preparation of a side dish, green onions, greens, and also pita bread are used.
To prepare it, a stiff dough is kneaded from flour on water, rolled out pita bread 1 mm thick, baked on a baking sheet without fat.
IV. Roasting semi-finished product.
Semi-finished products are strung on a skewer and fried on coals until cooked.
V. Release of the finished dish.
When serving, kebab is placed on pita bread, garnished with onions, herbs, and sprinkled with sumac. Lula kebab can be served without lavash.
VI. Quality requirement or organoleptic evaluation of finished food.
The surface is smooth, without cracks and gaps, evenly colored.
The sectional view is a homogeneous mass, without visible individual pieces of meat, bread, tendons. Rose-red shade is not allowed. The taste of rancid fat and other extraneous tastes and odors is not allowed.
VII. The scheme of the dish and the calculation of raw materials.
Cutlet natural chopped.
I. Preparation of a semi-finished product.
To prepare a semi-finished product, cutlet meat of beef, lamb or pork, cut into pieces, is combined with raw fat, stale wheat bread of the 1st or highest grade, previously soaked in milk or water, raw onion, crushed in a meat grinder, add water (or milk), salt, pepper, mix.
Cooked minced meat is cut in the form of oval-flattened products with one pointed end, 1-2 cm thick.
II. Side dish preparation.
Side dishes - crumbly cereals, boiled beans, boiled pasta, boiled potatoes, fried potatoes (raw), fried potatoes (boiled), fried potatoes, boiled vegetables with fat, fried tomatoes, pumpkin, zucchini, fried eggplant.
№№ 744, 750, 753, 757, 760-761, 765-766, 784, 785
IV. Roasting semi-finished product.
Bread the semi-finished product in the form of oval-shaped products in flour or breadcrumbs, put in a frying pan or baking sheet with fat heated to a temperature of 150-160 C, and fry for 3-5 minutes on both sides until a crispy crust forms.
V. Release of the finished dish.
Put a side dish, cutlet on a plate and pour over the meat juice formed during frying.
VI. Quality requirement or organoleptic evaluation of finished food.
Products are evenly coated with breading, the surface is even, without cracks and breaks, evenly colored, light brown.
The sectional view is a homogeneous mass, without visible individual pieces of meat, bread, tendons. Rose-red shade is not allowed. The taste of bread, rancid fat and other extraneous tastes and odors is not allowed. The texture is juicy, soft.
VII. The scheme of the dish and the calculation of raw materials.
 |
|
 |
4.Planning and placement of equipment.
The requirements for the placement of equipment are as follows: it must be located optimally in such a way as to ensure the sequence of the technological process, separate the areas for processing raw materials from the areas for preparing semi-finished products, and at the same time minimize the amount of time for transferring semi-finished products from one workplace to another, make work as convenient and convenient as possible. equipped.
Chopped chicken cutlets
TECHNICAL AND TECHNOLOGICAL CARD № Chopped chicken cutlets
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Chopped chicken cutlets produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
3. RECIPE
| Consumption of raw materials and semi-finished products | ||||
| name of raw materials | 1 serving | 100 servings | ||
| gross, g | net, g | gross, kg | net, kg | |
| CHICKEN BREAST | 75,93 | 69,1 | 7,59 | 6,91 |
| WHEAT BREAD FLOUR EXCELLENT | 13,1 | 13,1 | 1,31 | 1,31 |
| MILK PASTER. 3.2% FAT | 18,4 | 18,4 | 1,84 | 1,84 |
| BREADCRUMBS | 7 | 7 | 0,7 | 0,7 |
| BUTTER 72.5% | 2,6 | 2,6 | 0,26 | 0,26 |
Yield: 70 g
4. TECHNOLOGICAL PROCESS
The pulp of a bird or rabbit is cut into pieces and passed through a meat grinder, combined with bread soaked in milk or water, salt is added, mixed well, passed a second time through a meat grinder and beaten out.
The finished cutlet mass is portioned, cutlets are formed, breaded in breadcrumbs, placed on a greased baking sheet and baked until cooked in the oven.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01
Chopped cutlets are released with a side dish, poured over with sauce or melted boiled butter.
The optimum serving temperature is 65°C.
Side dishes - crumbly cereals, mashed potatoes.
Sauces - sour cream, sour cream with onions.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance: the product is oval-flattened with one pointed end, the surface is evenly baked, the garnish is laid side by side
Consistency: cutlets - soft, juicy
Color: cutlets - white-gray, garnish - characteristic of garnish
Taste: products included in the dish
Smell: products included in the dish
6.2 Microbiological and physico-chemical parameters:
According to microbiological and physico-chemical indicators, this dish meets the requirements technical regulations Customs Union “On food safety” (TR TS 021/2011)
- NUTRITIONAL AND ENERGY VALUE
Technological engineer.
Cutlet natural chopped.
I. Preparation of a semi-finished product.
To prepare a semi-finished product, chopped cutlet meat of beef, lamb or pork is combined with raw fat, stale wheat bread of the 1st or highest grade, previously soaked in milk or water, raw onions, chopped in a meat grinder, water (or milk) is added , salt, pepper, mix.
Cooked minced meat is cut in the form of oval-flattened products with one pointed end, 1-2 cm thick.
II. Side dish preparation.
Side dishes - crumbly cereals, boiled beans, boiled pasta, boiled potatoes, fried potatoes (raw), fried potatoes (boiled), fried potatoes, boiled vegetables with fat, fried tomatoes, pumpkin, zucchini, fried eggplant.
№№ 744, 750, 753, 757, 760-761, 765-766, 784, 785
IV. Roasting semi-finished product.
Bread the semi-finished product in the form of oval-shaped products in flour or breadcrumbs, put in a frying pan or baking sheet with fat heated to a temperature of 150-160 C, and fry for 3-5 minutes on both sides until a crispy crust forms.
V. Release of the finished dish.
Put a side dish, cutlet on a plate and pour over the meat juice formed during frying.
VI. Quality requirement or organoleptic evaluation of finished food.
Products are evenly coated with breading, the surface is even, without cracks and breaks, evenly colored, light brown.
The sectional view is a homogeneous mass, without visible individual pieces of meat, bread, tendons. Rose-red shade is not allowed. The taste of bread, rancid fat and other extraneous tastes and odors is not allowed. The texture is juicy, soft.
VII. The scheme of the dish and the calculation of raw materials.
|
Products |
Gross |
Net |
|
Lamb (boiler meat) | ||
|
Raw mutton fat | ||
|
Or pork (boiler meat) | ||
|
Weight p/f | ||
|
Animal fuel fat | ||
|
Mass of fried cutlets | ||
 |
 |
4.Planning and placement of equipment.
The requirements for the placement of equipment are as follows: it must be located optimally in such a way as to ensure the sequence of the technological process, separate the areas for processing raw materials from the areas for preparing semi-finished products, and at the same time minimize the amount of time for transferring semi-finished products from one workplace to another, make work as convenient and convenient as possible. equipped.
Section II. Labour Organization.
1. Organization of workplaces in the workshop.
For the primary processing of beef, lamb, veal, pork, poultry, game, offal and the preparation of semi-finished products from them, which are then used to prepare dishes from natural chopped mass, a meat workshop is organized at catering establishments.
Jobs in the meat shop are organized for two technological processes: for the processing of meat of cattle, pork, lamb and veal; for processing poultry, game and meat by-products.
The meat should be delivered to the shop already thawed. In medium and small enterprises, it is washed with brushes, for which a special bath should be provided in the meat workshop.
To divide carcasses into parts, a special cutting chair should be provided in the workshop (a round deck made of hardwood with a diameter of 600-650mm and a height of 800mm), at large enterprises a band saw is used. For cutting and butchering, the workplace must be equipped with a butcher's ax and cutter knives.
Further, during the technological process in the workshop, a cutting table is needed for deboning, cleaning and cutting meat, and each of the workers must be provided with at least 1.5 meters of table length with a table width of 1 m (table height should be 0.9 m). The metal table tops should be provided with bumpers so that the meat juice does not flow onto the floor. Install drawers under the table covers for easy storage of tools and inventory.
For cutting, beating and breading portioned semi-finished products, separate workplaces are organized, also equipped with production tables, the total length of which is determined at the rate of 1.25 m of table length for each cook. Tables can be used ordinary and specialized. Next to ordinary tables, it is necessary to install a refrigerator for storing meat and ice cream. In a specialized table, the lower part of the table is provided for these purposes, and the upper part is a shelf for storing spices and breading. For short-term storage and transportation of semi-finished products, mobile racks of various sizes can be provided.
“PREPARATION OF NATURAL CHOP AND CUTLETS MASS AND THEIR SEMI-FINISHED PRODUCTS. RULES OF STORAGE, TEMPERATURE CONDITION, RULES OF COOLING, FREEZING AND STORAGE OF SEMI-FINISHED MEAT. PROCESSING OF BY-PRODUCTS»
Preparation of natural chopped and cutlet mass
Purpose: To review technological scheme mechanical culinary processing of offal. To teach how to determine the amount of by-products by weight "Gross", "Net", waste. Work out the preparation of natural chopped and cutlet mass and semi-finished products from them.
Equipment: meat grinder MIM-105, desktop dial scales, production tables.
Inventory, tools, utensils: chef's knives and cutting boards marked "MS", dishes for laying semi-finished products, shovels for shaping semi-finished products.
Raw materials: meat, bacon, onion, pepper, salt, breadcrumbs, milk or water.
Task 1. Prepare a natural chopped mass
The sequence of technological operations in the preparation of natural chopped mass
Workplace organization.
Getting raw materials. Raw materials are received and weighed.
3. Determination of good quality of raw materials. The good quality of meat, lard is determined by an organoleptic method, according to appearance. The surface of the meat must be dry, elastic, and its color must correspond to the color of benign meat.
4. Processing and preparation of raw materials. The meat is washed, dried and stripped of tendons. The fat is cleaned from excess salt and spices.
5. Cutting meat into pieces.
6. Grinding meat in a meat grinder. Assemble the meat grinder, check its operation at idle. The meat is passed through a meat grinder along with lard, pushing them with a pestle or a pusher. Salt, pepper, milk or water are added to the resulting mass, kneaded and the mass is knocked out, preventing the fat from peeling off.
Task 2. Prepare a natural chopped mass for a steak
The sequence of preparation of natural chopped mass for steak
1. The meat is cleaned from films, tendons.
2. Cut the meat into cubes, approximately the same size.
3. Lay out the cubes on the board and chop them with two identical knives, while working with the same wrists, trying to keep the knives parallel to each other and not strain the hands.
During cutting, the mass is transferred from the edges to the middle, which makes it possible to obtain a homogeneous structure of the meat mass (Fig. 1.).
Rice. one.
4. Work with knives until the minced meat reaches the required degree of grinding.
5. Add salt, pepper, milk to the minced meat and beat it out.
Task 3. Prepare semi-finished products from natural chopped mass
Preparation of semi-finished products from natural chopped mass of meat
Chopped beefsteak. The bacon is cut into cubes. Chopped meat is combined with lard. Portioned. They give the semi-finished product a flattened-rounded shape 2 cm thick.
Cutlets natural chopped. Prepare minced lamb. Portioned. The semi-finished products are given an oval shape, moistened in a lezon and breaded in breadcrumbs.
Schnitzel natural chopped. The chopped mass is portioned, the semi-finished product is given an oval-oblong shape, 1 cm thick. Moistened in a lezon and breaded in breadcrumbs.
Meatballs. Chopped mass is combined with passivated onions, raw eggs, knead and divide into portions of 1-10 g in the form of balls.
Lula kebab. Chopped mass is prepared from lamb, add lamb fat, onions, pepper, salt, citric acid and marinate in the refrigerator for 2-3 hours. Portioned, giving the semi-finished products the shape of small sausages, and prick them on skewers, 2-3 pieces per 1 serving.
quality requirements
Chopped beef steak should have a flattened-rounded shape, be 1.5-2 cm thick. The surface of the semi-finished product should be unwinded, the edges aligned. The smell should correspond to the smell of benign meat with spices. On the cut of the semi-finished product, the meat should be homogeneous with a uniform interspersing of bacon cubes.
Cutlets naturally chopped should have an oval-flattened shape with one pointed end, 1-1.5 cm thick. Their surface should be evenly covered breadcrumbs.
Natural chopped schnitzel should have an oval-flattened shape, be 1 cm thick and have a surface evenly covered with breadcrumbs
Meatballs should be in the form of balls weighing 7-10 g. Their smell should correspond to the smell of benign meat with spices.
Lula kebab should be in the form of small sausages with the smell of onions and spices.
Shelf life
Minced meat should be stored for no more than 6 hours at a temperature of 2-6°C.
1. Determine the mass of meat for cooking 25 servings of minced steak, if 1 serving requires meat with a gross weight of 109 g.
2. Calculate how many cutlets can be prepared from 20 kg of natural minced lamb mass, if 85 g of meat, 14 g of fat, 10 g of water are consumed to prepare one cutlet.
3. Calculate the amount of natural minced meat to prepare 25 servings of pork schnitzel, if one schnitzel consumes meat with a net weight of 109 g and water 14 g.
Task 4. Prepare cutlet mass and semi-finished products from it
Preparation of cutlet mass and semi-finished products from it
Material and technical equipment
Equipment: meat grinder, desktop dial scales, refrigerators, production tables.
Inventory, tools, utensils: chef's knives and cutting boards marked "MS", containers for laying semi-finished products, baking sheets for rolls, meatballs, spatulas.
Raw materials: meat, bread, milk, pepper, salt, breadcrumbs, wheat flour, eggs, onions.
The sequence of technological operations in the preparation of cutlet mass
1. Processing and preparation of raw materials. The meat is cleaned from tendons and films, cut into small pieces, washed. The bread is soaked in cold water or milk, onions are peeled and washed, rice is sorted, washed, boiled crumbly porridge. Eggs are washed and hard boiled. Sift flour and breadcrumbs.
2. Cooking minced meat. Cutlet meat is crushed in a meat grinder with a double grate, after which the chopped meat is combined with soaked squeezed bread, passed through a meat grinder. Add salt, pepper, mix and beat out the mass.
Preparation of semi-finished products from cutlet mass
Cutlets and meatballs. The cutlet mass is weighed and it is calculated how many semi-finished products will come out of it. The entire cutlet mass is hung in parts to obtain cutlets or meatballs from each 10 semi-finished products. Then these parts are portioned piece by piece. Each semi-finished product is breaded, sprinkling sifted crackers. After that, they give the cutlets an oval-flattened
a shape with one pointed end (the length of the semi-finished product is 10-11 cm, the width is 5 cm, the thickness is 1-2 cm), and the meatballs are flattened-rounded (the thickness of the semi-finished product is 2 cm, the diameter is 6 cm). Ready-made semi-finished products evenly bread, smooth out wrinkles, broken edges and cracks.
Schnitzel. The cutlet mass for schnitzels is weighed. Then they are hung into parts of 10 servings, and the resulting parts into servings. Semi-finished products are given an oval-flattened shape with a thickness of 0.5-1 cm.
Meatballs. Sauteed onions are added to the cutlet mass intended for meatballs, and the resulting mass is mixed and semi-finished products in the form of balls are prepared from it. They are breaded in flour. Place semi-finished products in a baking sheet. Meatballs can be cooked with rice.
Roll. The cutlet mass is laid out in a thin layer on a damp cloth, and minced meat is placed in the middle of this layer. After that, the edges of the cutlet mass layer are wrapped so that one edge is on the other (Fig. 2) and the semi-finished product is carefully placed with the seam down. Its surface is smeared with lezon, sprinkled with breadcrumbs and pierced in several places. Minced meat for rolls can be made from hard-boiled eggs and boiled pasta.
Rice. 2..
Zrazy chopped. Minced meat is placed in the middle of the cake from the cutlet mass 1 cm thick, its edges are wrapped, giving the semi-finished product the appropriate shape. Minced meat for chopped zrazy can be prepared from hard-boiled eggs and sautéed onions.
quality requirements
The cutlet mass should be homogeneous, juicy, have a pink-gray color, and the smell should be of good-quality meat with spices.
Cutlets and meatballs should be without cracks and broken edges, have a surface evenly breaded in wheat breadcrumbs. Tendons and pieces of bread should not be visible on the break. The smell is characteristic of benign meat with spices. Cutlets should have an oval-flattened shape with one pointed end, their thickness is 1-1.5 cm. The shape of the meatballs is flattened-rounded, the thickness of the semi-finished product is 1 cm.
The schnitzel should have an oval-flattened shape, 0.5-1 cm thick.
Chopped zrazy should be oval, decorated with chopped parsley and sprinkled with wheat breadcrumbs.
Meatballs should be ball-shaped, breaded in wheat flour, have the smell of benign meat, spices and onions.
Shelf life
Store semi-finished products from natural chopped mass of livestock meat for no more than 12 hours, and minced meat for no more than 6 hours at a temperature of 2-6 ° C.
1. Calculate the necessary raw materials and prepare the cutlet mass for 20 cutlets, if beef with a net weight of 56 g, wheat bread 14 g, milk or water 17 g are used for 1 cutlet.
2. How much can be cooked from 3.2 kg of pork cutlet mass, minced, if 89 g of meat, 16 g of bread, 23 g of milk are used for one semi-finished product?
Task 5. Process offal and prepare semi-finished products from them
Material and technical equipment
Equipment: gas burners for singeing feet and heads.
Inventory, tools, utensils: cutting boards, baking sheets, trays, knives, an ax, musat, a knife-slasher.
Raw materials: by-products. liver, brains, tongue, kidneys, heart, udder, tail, heads, legs.
The sequence of technological operations in the culinary processing of offal
Organize your workplace
Culinary use of offal is given in table. 2.
table 2
|
offal |
culinary appointment |
Cutting method |
|
For frying, stewing, Stroganoff |
Portion pieces of rectangular shape 1-2 pieces per serving. Bars - Stroganoff |
|
|
For frying, cooking |
Cut into two halves |
|
|
For cooking |
||
|
For cooking, frying |
||
|
For boiling, stewing, deep-frying |
Whole, cubed (goulash) |
|
|
For cooking, stewing |
Whole, pieces |
|
|
Lips, ears, tail |
For cooking |
Whole, pieces |
|
Heads, legs |
For cooking, stewing |
Whole, pieces |
Offal processing
Head processing. The heads of cattle are singeed, washed, cleaned. They separate the lips and tongue, cut off the upper cranial bone and take out the brains. Pig and calf heads and ears are scalded, cleaned and washed. Having cut the flesh from the forehead to the nose, cut it off along with the ears.
Foot treatment. The legs of cattle, if they came with wool, are singeed, cleaned, the hooves are removed from them, washed thoroughly, cut into two parts across, and then along. Soak in cold water for 2-3 hours. Veal and pig legs are scalded, cleaned, hooves are removed from them and then singeed. The meat on the legs is cut on both sides along the bones, cuts are made in the joints and the meat is removed from the bone along with the skin.
Brain processing. The brains are soaked in cold acidified water for 1-2 hours. Then, without removing them from the water, the film and blood vessels are removed from them.
Liver processing. The liver is washed, the bile ducts are cut out of it, lightly beaten with the flat side of the knife and the film is removed from it. When processing ice cream beef liver waste is 17%, pork -12%.
Language processing. The tongue is cleaned of impurities, the neck is removed and washed thoroughly.
Heart processing. The heart is cut lengthwise, large vessels are cut out, washed.
Kidney processing. Remove fat from the kidneys. beef kidneys cut in half lengthwise, soak in cold water for 2-3 hours (the water is changed every hour).
Treatment of stomachs. The stomachs of cattle are turned out, washed, soaked for 8-12 hours in running water, after which they are thoroughly cleaned and washed again. Then they are scalded, cleaned of the mucous membrane and soaked again in cold water for 3-4 hours, changing the water every hour.
Bone processing. The bones are cut and washed.
Lung processing. The lung is washed, cut into pieces, having previously cut out the bronchi, and washed thoroughly again.
Udder processing. The udder is cut into pieces and soaked in cold water.
Tail processing. Tails of beef, veal, lamb are cut into pieces, washed and soaked in cold water for 5-.6 hours
quality requirements
All by-products must be of good quality, not have foreign odors, be properly processed, washed. A specific smell in the kidneys or the presence of mucus in the stomachs is not allowed. Feet and heads must be singed, cleaned and washed.
Shelf life
Chilled food bones and offal are stored for no more than 24 hours at a temperature of 2-6 °C.
Fill out the data in a notebook and hand over the work to the teacher.
