Meat is the main source of complete food proteins, which contain all essential amino acids, balanced in the most favorable ratios. Fat makes this product high in calories and filling. Meat products contain a lot of vitamins B and PP (especially in the liver and kidneys), as well as potassium and phosphorus. It is rich in iron and microelements. Vitamins in meat are represented mainly by the vitamin B complex. Meat contains many extractive substances, which, when cooked, turn into broth. They tone the body and stimulate the intestines.
Dishes made from natural cut meat.
From chopped meat obtained by grinding beef, pork, lamb or veal in a meat grinder, natural chopped products are prepared without the addition of bread (steaks, schnitzels, cutlets), and with the addition of bread (cutlets, meatballs, zrazy, meatballs). For the production of chopped products, both with and without the addition of bread, the following large-piece semi-finished products are used: beef - the flesh of the neck, flank and trimmings resulting from cutting the carcass, as well as the trim from a category II carcass; lamb, goat meat, veal - neck meat and trimmings; pork - trimmings. All pieces of pulp must be cleared of tendons and coarse connective tissue. This kind of meat is called cutlet. To improve the taste and juiciness of finished products, raw fat (5 - 10%) is included in the composition of lean cutlet meat. Pork cutlet meat is allowed to contain no more than 30% fatty tissue and no more than 5% connective tissue. In cutlet meat made from beef, lamb and veal, the content of fat and connective tissue should not exceed 10%.
To prepare products with the addition of bread, meat minced in a meat grinder is combined with stale wheat bread of the 1st or highest grade, previously soaked in milk or water, salt and pepper (sometimes onions) are added and mixed.
In the process of preparing chopped semi-finished products, it is necessary to apply measures that reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water: the chopped meat and cutlet mass are cooled using cold water or food ice).
It should be noted that only very well-seasoned minced meat can become the basis of a gourmet dish. A mixture of seasonings enriches the taste and aroma of minced meat dishes.
An assortment of minced meat second courses: minced beef zrazy, beef roll with eggs in sour cream sauce, beef rolls stuffed with pork, beef meatballs, beef cutlets, chopped mixed meat cutlets, beef cutlets, cutlets with garlic, cutlets with milk sauce, chopped mixed meat cutlets, meat cutlets fried in leison, homemade cutlets, meatballs, homemade meatballs, pork meatballs, meatballs in Bulgarian sauce, meatballs in sour cream, meatballs in tomato, baked meatballs, pork meatballs , baked in horseradish sauce, chopped beefsteak, chopped beefsteak with herring, Mexican steak, chopped schnitzel, chopped schnitzel with rice, chopped zrazy, chopped zrazy with mushroom filling, lula kebab, beef pudding.
To make beef pudding, boiled meat is used, minced twice, which makes this dish recommended for baby and diet food; it is steamed and has a delicate texture. There is also a wide range of side dishes and sauces for minced meat dishes. So the meatballs are served with steamed rice, boiled potatoes or mashed potatoes and topped with sauces: sour cream, tomato, red with onions and gherkins. Schnitzels are served with a complex side dish or fried potatoes and drizzled with butter. Zrazy is served with crumbly buckwheat porridge and topped with butter or red sauce added on the side. The meatballs are released with stewed mashed potatoes and the sauce in which they were stewed. Beef pudding is served with boiled rice, potatoes in milk, mashed potatoes, boiled or stewed vegetables with fat, and beet and carrot puree.
minced meat pudding recipe
Products made from minced meat are prepared fried. They are fried immediately before serving, as the taste and consistency of the products deteriorate during storage. Minced meat products are fried on both sides until a crispy crust forms, then cooked in the oven. Losses during frying of products are 30%. When leaving, they are poured with meat juice or melted butter.
Chopped beefsteak. The prepared semi-finished product is placed in a frying pan heated with fat, fried on both sides and placed in the oven for 5-7 minutes. Before frying, the steak can be breaded in flour.
When serving, place a side dish on a portioned dish or plate, next to it is a steak, and pour meat juice over it. Fried potatoes, boiled vegetables, and a complex side dish are used as a side dish. Chopped beefsteak can be served with an egg or onion, just like a natural beefsteak.
Beef 109, bacon 12.5, milk 6.76, ground pepper 0.04, salt 1.2, rendered animal fat 7, side dish 150. Yield 220.
Natural chopped schnitzel. Chopped mass is prepared from beef, lamb or pork. No lard is added to the pork mass. The prepared semi-finished product is placed in a frying pan heated with fat, fried until a crispy crust is formed and brought to readiness in the oven.
When on vacation, a side dish is placed on a portioned dish - fried or boiled potatoes, crumbly porridge, a complex side dish of 3-4 types of vegetables, next to it is schnitzel, pour melted butter over it.
Lula kebab. The prepared semi-finished product is threaded onto a skewer and fried over hot coals. When leaving, a thin flatbread of wheat bread (lavash) is placed on a portioned dish, a lula kebab removed from a skewer is placed on it (2-3 pieces per serving) and covered with the other end of the flatbread. A side dish is placed next to or around: green or onions, tomatoes, a slice of lemon, herbs. “Yuzhny” sauce is served separately in a gravy boat or dry barberry is served on a socket. Lula kebab can be served without lavash.
For lavash, knead a stiff dough from flour, water and salt, roll out the lavash 1 mm thick, and bake on a baking sheet without fat.
Lamb 277, raw fat 10, onion 20, salt 5, pepper 0.1, flour 45, water 12, green onion 50, parsley (greens) 11, sumac 3. Yield 235.
§ 6. Dishes made from cutlet mass
Products made from cutlet mass are prepared fried, stewed and baked. In order for the products to be fluffy, tasty and juicy, they are fried immediately before release on both sides and brought to readiness in the oven. Readiness is determined by the appearance of white bubbles on the surface of the product. Losses during heat treatment of products made from cutlet mass are 19%. When leaving the product, pour melted butter, meat juice or add sauce.
Cutlets, meatballs with garnish. The prepared semi-finished cutlets or meatballs are placed on a baking sheet or frying pan heated with fat, fried until a crispy crust forms, placed in the oven and brought to readiness. When leaving, put a side dish on a portioned dish or plate, cutlets next to it, pour over melted butter or add red, onion, red with onions and gherkins, tomato, sour cream, sour cream with onions sauces. Served with a simple or complex side dish. When leaving, the meatballs are placed in a lamb and topped with sour cream sauce, sour cream and onions.
Prepared semi-finished products for the “chopped schnitzel” dish are fried and served in the same way as cutlets.
Chopped zrazy. The prepared zrazy are placed on a baking sheet heated with fat, fried until a crispy crust forms and finished in the oven.
When on vacation, put a side dish on a portioned dish or plate - buckwheat or rice porridge, mashed potatoes, next to it - zrazy (1-2 pieces per serving), pour over oil or add red or onion sauce.
Meatballs. Prepared semi-finished meatballs are placed on a baking sheet in one row, fried on a stove or in an oven, poured with red, tomato or sour cream sauce with tomato and simmered for 10-12 minutes in an oven. Meatballs can be deep-fried, then placed in a shallow dish in 1-2 rows, poured with sauce and simmered.
When leaving, put a side dish in a lamb or plate - crumbly rice, buckwheat porridge or mashed potatoes, next to them - meatballs, pour over the sauce in which they were stewed, sprinkle with chopped parsley, you can sprinkle with chopped garlic.
Meatballs baked in sour cream sauce with rice (Cossack style). The crumbly rice porridge is seasoned with sauteed tomato and placed in a portioned frying pan, greased, two fried meatballs are placed on the porridge, poured with sour cream or sour cream with tomato sauce and baked. They are released in the same portioned frying pan in which they were baked; when released, they are sprinkled with chopped parsley.
Pasta roll. The prepared roll is baked for 30-40 minutes in an oven at a temperature of 220-230 °C. The finished roll is cut into portions.
When leaving, place 1-2 pieces of roll on a portioned dish or plate and pour over red or onion sauce, you can pour over meat juice. If the roll is stuffed with sauteed onions and eggs, then add a side dish when leaving.
| Ingredients (18) |
|---|
| Zucchini 850 g |
| Onion 1 pc. |
| Garlic cloves 3 teeth. |
| Olive oil 5 pcs. |
| Assorted minced meat 400 g |
| Show all (18) |
| Ingredients (19) |
|---|
| 850 g zucchini (I used 2 small zucchini) |
| 1 medium onion |
| 3 cloves garlic |
| 2 tbsp. l. olive oil |
| 400 g minced assorted meat (I used beef + pork) |
| Show all (19) |
| edimdoma.ru |
| Hope |
| Ingredients (13) |
|---|
| pork meat (neck) - 600-700 g |
| onions - 2 pcs |
| potatoes - 2-3 pcs |
| large egg - 1 pc. |
| hard cheese - 40-50 g |
| Show all (13) |
| edimdoma.ru |
| LapSha (Maria) |
| Ingredients (12) |
|---|
| - pork (I have pulp |
| you can take neck or tenderloin) 500g |
| - 3 tbsp. decoys |
| - 2 tbsp. fresh sour cream |
| - 1 small onion |
| Show all (12) |
| edimdoma.ru |
| Tsvetana |
| Ingredients (12) |
|---|
| breading mixture with cheese and herbs |
| minced pork and beef-500g |
| cheese -200g |
| egg-1 piece |
| salt pepper |
| Show all (12) |
| edimdoma.ru |
| AnastasiaV |
| Ingredients (17) |
|---|
| 200g champignons |
| 3 cloves garlic |
| 2 shallots (I used red onions) |
| half a bunch of basil (I used dry) |
| 1 leek |
| Show all (17) |
| edimdoma.ru |
| AnastasiaV |
| Ingredients (13) |
|---|
| 300g Brussels sprouts |
| salt |
| 175g flour |
| 50g ground walnuts |
| 100g soft drain butter |
| Show all (13) |
| edimdoma.ru |
| AnastasiaV |
| Ingredients (13) |
|---|
| Red pepper |
| green |
| yellow |
| 1 onion |
| 400g minced meat (50/50) |
| Show all (13) |
| edimdoma.ru |
| Amaralis |
| Ingredients (11) |
|---|
| 2 buns |
| 100g smoked bacon |
| 1 bunch of parsley |
| 100g emmental cheese |
| 1kg ground beef |
| Show all (11) |
| eda.ru |
| Anastasia Zotova |
| Ingredients (9) |
|---|
| Wheat flour 3 tablespoons |
| Pork 700 g |
| Mayonnaise 3 tablespoons |
| Potato starch 2 tablespoons |
| Chicken egg 3 pieces |
| Show all (9) |
| Ingredients (11) |
|---|
| Canned red beans 1 can |
| Minced beef 600 g |
| Bell pepper 1 piece |
| Onion 1 piece |
| Garlic 0.17 pieces |
Introduction
Classification of dishes and their brief characteristics
General rules for cooking
Preparation of raw materials
Preparation of semi-finished products
Workplace organization
Description of the main workshop
Workshop equipment
Cooking technology
Technological cards of traditional dishes, their diagrams
Technological cards of non-traditional dishes, their diagrams
preparations, quality requirements.
Conclusion
Used Books
Application
Introduction.
Meat occupies one of the most important places in our diet. The nutritional value of this healthy product is determined primarily by the fact that it is a carrier of animal protein and fat.
Meat proteins include complete and incomplete proteins. The main part consists of complete proteins. The carcasses of cattle and sheep contain 75-85 percent of them, and the carcasses of pigs contain 90 percent. Complete meat proteins contain all amino acids, some of which are not synthesized by the human body. Thus, the main muscle protein, myosin, which makes up about 50 percent, and actin, which makes up 12-15 percent of all muscle tissue proteins, together contain all the amino acids. Essential amino acids of meat (valine, tryptophan, leucine, isoleucine, arginine, histidine, threonine, methionine, cystine, phenylalanine, tyrosine) perform essential functions in the human body. They are necessary for the normal functioning of the nervous system, promote the growth of a young body, and stimulate metabolism. The content of complete proteins in meat is determined by the amount of tryptophan, and the content of incomplete proteins is determined by the amount of hydroxyproline. This is a fairly reliable indicator of the concentration of connective tissue and the hardness of meat.
Meat from different breeds varies significantly in protein composition. Thus, the meat of the specialized meat breeds Kazakh Whitehead, Aberdeen-Angus, and Hereford contains more complete proteins compared to the meat of Alatau, Black-and-White (Aulieatinskaya) and Charolais.
When comparing meat from animals of different sexes, heifers have more complete proteins compared to castrated animals, and castrated animals have more complete proteins compared to bulls. There are also age-related differences in the usefulness of meat proteins. The meat of young animals is much more tender and contains more complete proteins than the meat of adult animals. Due to the lower content of connective tissue formations, pork contains less incomplete, difficult-to-digest proteins (collagen, elastin) than beef and lamb. The content of essential amino acids in muscle tissue proteins of beef, lamb and pork does not differ.
Meat proteins are highly digestible and are digested slowly, so meat dishes create a feeling of fullness longer than fish, dairy, and especially vegetable dishes.
Classification of dishes and their brief characteristics.
Large pieces Portioned Small pieces
P/f. P/f. P/f.
Roast beef. -Beefsteak -Beef Stroganoff
1.5-2 kg -Latet -Frying
(cooking, stewing) - Entrecote - Azu
Zrazy chops - Moscow style shashlik
Roast beef - Goulash
Rashitex 5g. up to 40g.
50g.-150g. (frying, stewing).
(frying, stewing)
3.3. General rules for preparing dishes.
From chopped meat obtained by grinding beef, pork, lamb or veal in a meat grinder, natural chopped products are prepared without the addition of bread (steaks, schnitzels, cutlets), and with the addition of bread (cutlets, meatballs, zrazy, meatballs).
For the production of chopped products, both with and without the addition of bread, the following pieces of pulp are used: beef - the flesh of the neck, flank and trimmings obtained from cutting the carcass, as well as the trim from a category II carcass; lamb, goat, veal - neck meat and trimmings; pork - trimmings. All pieces of pulp must be cleared of tendons and coarse connective tissue. This kind of meat is called cutlet. To improve the taste and juiciness of finished products, raw fat (5 - 10%) is included in the composition of lean cutlet meat. Pork cutlet meat is allowed to contain no more than 30% fatty tissue and no more than 5% connective tissue. In cutlet meat made from beef, lamb and veal, the content of fat and connective tissue should not exceed 10%.
To prepare products with the addition of bread, meat minced in a meat grinder is combined with stale wheat bread of the 1st or highest grade, previously soaked in milk or water, salt and pepper (sometimes onions) are added and mixed.
In the process of preparing chopped semi-finished products, it is necessary to apply measures that reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water: the chopped meat and cutlet mass are cooled, cold water or food ice).
The formed semi-finished products are immediately sent for heat treatment or placed in a refrigerator to cool to +6 o C.
It is recommended to fry minced meat products immediately before serving. Semi-finished products are placed in a frying pan or baking tray with fat heated to a temperature of 150-160 o C and fried for 3-5 minutes. on both sides until a crispy crust forms, and then brought to readiness in the oven at a temperature of 250-280 o C (5-7 minutes). Finished minced products must be completely fried: the temperature in the center for natural minced products must be no lower than 85 o C, for products made from cutlet mass - no lower than 90 o C. Organoleptic signs of the readiness of minced meat products are the release of colorless juice at the puncture site and gray color on the section.
When leaving, natural chopped products are poured with fat or meat juice, and products made from cutlet mass are poured with fat or sauce. Fried potatoes, boiled potatoes, mashed potatoes, boiled or stewed vegetables, boiled pasta, and crumbly porridge are served as a side dish.
Preparation of raw materials.
Characteristics of the raw materials used.
The main tissues of meat are: muscle, connective, fat and bone.
Primary processing consists of the following processes: thawing, washing, drying, culinary cutting, deboning, stripping, sorting, production of semi-finished products.
Carcasses, half-carcasses, quarters of meat are thawed in a chamber at a temperature from 0 o to 6-8 o C for 1-3 days. or at 20-25 o C for 12-24 hours. With slow thawing, loss of nutrients does not defrost the meat in water. After thawing, the mark is cut off, the meat is washed with water (20-30 o C) using brushes, rinsed with water (12-15 o C) and dried in air or with cloth napkins.
Preparation of semi-finished products
Chopped beefsteak.
For steaks, the meat of young animals is chosen, preferably the flesh of the back or thighs, because this meat is the most juicy and tasty. The best meat is the fillet, which is located on both sides of the spine and is an elongated, round muscle. A steak is prepared from the thick part of this muscle, and the meat must be cut across the fibers rather than along them.
Natural chopped schnitzel.
Schnitzel (German: Schnitzel from schnitzen - cut) is a thin layer of veal, pork, lamb, chicken or turkey breast, breaded in breadcrumbs or flour and fried by deep immersion in hot oil (deep fat). It differs from a chop in that the meat may not be chopped and in the method of frying. From escalope - breading. Properly cooked schnitzel has a golden-orange color and a crispy crust.
The word “schnitzel”, like the dish itself, came to the Russian language from Germany in the 20th century. In German, “schnitzel” means “tenderloin,” which is simply a piece of meat.
Lula kebab.
An oriental dish in the form of an oblong cutlet fried on a skewer. Made from lamb, ground with onions (no bread or eggs). A special feature of preparing lula kebabs is the long kneading of the minced meat. The minced meat must be thoroughly mixed so that it becomes viscous and dense. In this form, it sits firmly on the skewers and does not fall apart. Usually wrapped in pita bread, ground sumac is added.
Mechanical cooking scheme
Beef is supplied to baby food enterprises in whole carcasses, half carcasses and quarters; lamb, goat meat and veal - whole carcasses, pork - half carcasses and carcasses.
The technological process of mechanical processing of meat consists of a number of sequential operations: defrosting, washing and drying; cutting of carcasses (dividing into cuts, deboning them, separating large pieces, trimming and trimming meat, preparing semi-finished products).
The parts of the carcass obtained as a result of deboning and stripping are large-piece semi-finished products. The further use of each of them is determined by its nutritional value and culinary properties, which depend on the amount and type of connective tissue contained in the meat.
The tenderloin, thin and thick edges, top and inside hind legs of beef have little connective tissue. Therefore, they are used for frying, during which they quickly soften.
The scapula, lateral and outer parts of the hind leg contain
a significant amount of connective tissue and soften during prolonged cooking or stewing.
Dishes made from minced meat can be natural and with the addition of bread.
Here are the approximate proportions for preparing minced meat: per 1 kg. meat - 300 g of water or milk, 250 g of white bread, add onions as desired, salt to taste.
DISHES MADE FROM NATURAL MEAT MEAT
CHECKED BEEFSTEAK
Cooking minced meat.
Roll into round balls about 2 cm thick. Fry in hot fat on both sides, without covering the pan with a lid, until a golden brown crust forms. Meanwhile, preheat the oven to 200°C. Place the fried steaks in the oven for 10 minutes. Serve according to all the rules: place a heap of fried potatoes on a plate, steak on top, and fried eggs on top. Or onions, cut into rings and fried in a lot of fat.
Note
1. To give the onion a beautiful golden color, you can bread it in flour before frying.
2. There are also subtleties in preparing the familiar fried egg:
Do not salt the yolk so that white spots do not remain on it. Better salt the fat well. in which scrambled eggs are fried, and a little ground black pepper is sprinkled on the side of the yolk - you get a real “eye”;
3. As always, chopped herbs to decorate the dish, pickled or fresh cucumbers, tomatoes, and sweet peppers will not be amiss.
CUTLETS "POLTAVSKIE"
Add chopped garlic to the prepared minced meat, form cutlets: rounded at one end, pointed at the other, about 5-6 cm long. Bread in breadcrumbs and fry on both sides, serve with a side dish (potatoes, rice, pasta, cabbage)
CHOPED RUMSTEAK
We make it from minced beef.
We make an oval-oblong rump steak, 1 cm thick, soak it in lezone, bread it in breadcrumbs, serve with potatoes (fried or mashed), crumbly rice or buckwheat, garnish with chopped herbs.
Chopped disarray
It is prepared like a steak, has the shape of a round flatbread, thickness is 0.5-0.7 cm. Fry until done in a frying pan with a thick bottom or in a roasting pan on both sides, do not put in the oven.
Normal">And now about minced meat with bread
Normal">CUTLETS
Wash the meat of the indicated varieties (shoulder, neck, hem, flank), clean it of tendons and films, cut it into pieces and pass it through a meat grinder twice: first with a large one, then with a fine one. Ask why twice? The fact is that the better the meat is chopped, the more firmly it holds the liquid, the cutlets turn out juicy and soft.
Add stale wheat bread soaked in water or milk, again pass through a meat grinder with a fine grid. Add salt and pepper, beat the whole mass well and knead with your hands - it is not advisable to use a mixer, the minced meat will turn out creamy, and the cutlets will fall apart.
For 1 kg of meat - 300 g of water or milk (in which the bread was soaked), 259 g of white bread.
This ratio must be observed. Why?
The types of meat that go into cutlets contain up to 80% of particularly strong connective tissue - collagen, which does not soften well during heat treatment. Only in the presence of water does it change its consistency and turns into a jelly-like state. The water must be taken very cold: when grinding in a meat grinder, the temperature of the minced meat increases by 2-30, and for the quality of the cutlets it is important that the mass remains cold when it comes out from under the knife.
It is this ratio of meat and bread that gives the best taste. Stale bread (2 or 3 days old) retains moisture well and gives the cutlet the necessary juiciness. Soft bread gives the minced meat a sticky consistency.
Soak the bread an hour or two before using (depending on its staleness and quantity). When combining with minced meat, do not squeeze it too hard! Otherwise, it will not be distributed evenly in the meat mass.
If you add less bread, the cutlets will come out dry, dense, and taste and smell like boiled meat.
Bread added in excess of the norm will turn the cutlet mass into a “mush” and give an unnecessary bready aftertaste.
