Introduction
1. Primary processing of fish
1.2 Soaking salted fish
1.3 Fish cutting
3.1 Assortment of dishes
4. Organization of workplaces
4.1 Organization of a fish workshop
5. Safety precautions
Conclusion
Bibliography
Introduction
To a person not privy to the secrets of fish cuisine, it will seem strange that the taste of the future dish depends 50% on compliance with the rules of pre-processing of products. This is the first stage of the technological cycle. The second stage is the heat treatment itself, the third is bringing the dish to taste.
To make a fish dish tasty and nutritious, first of all, strict adherence to culinary rules is necessary. The quality of dishes prepared at home also largely depends on the correct selection of kitchen equipment and utensils. Unfortunately, housewives sometimes do not give due importance to the choice of dishes. You need to know that you can cook and bake fish only in enamel or clay dishes. Aluminum and other metal pots and pans (except black cast iron) give the fish an unpleasant gray color and significantly worsen the taste. In addition, trace elements contained in fish are destroyed.
What determines the nutritional value of fish? What is valuable in fish meat is, first of all, proteins - the basis of life. Of course, fish oil is valuable. Its content in the meat of various types of fish ranges from 1 to 20%.
The nutritional value of fish is not limited to the content of high-quality and easily digestible fats. Fish products can satisfy our body's needs for essential minerals such as phosphorus, potassium, calcium, sodium, magnesium, sulfur and chlorine, iron, copper, manganese, cobalt, zinc, molybdenum, iodine, bromine, fluorine and other elements. But this is not about fish being an exclusive type of food. Today no one argues which is better - meat or fish, vegetables or milk? Food should be varied. Fish dishes at catering establishments are in great demand and are sold in large quantities.
Fish contains from 40 to 65% edible meat, rich in proteins. The amount of protein in soft raw fish ranges from 6.5 to 27%, and in boiled and fried fish - from 8 to 35%. About 90% of proteins are complete. The ratio of amino acids in them is close to optimal.
Dishes prepared from perch, pike, bream, roach, burbot, crucian carp and other fish from central Russia contain a lot of proteins that are extremely necessary for the functioning of the body. Here are comparative figures indicating the nutritional value of fish dishes. In 100 gr. beef contains 19% protein, 9.5% fat, 0.4% carbohydrates, calorie content is 166. And in 100 g. river fish on average contains 15.9% protein, 2.5% fat, 0.1% carbohydrates, calorie content is 91.
Fish from central Russia are considered low-fat. In terms of taste, pike, pike perch and bream come first. Burbot is distinguished by the fact that its liver reaches 7-9% of its own weight and it contains many nutrients.
Many nutrition experts claim that a fish table is healthier and more hygienic than a meat table. It is especially useful to alternate fish meat with meat of warm-blooded animals in the diet.
Fish dishes are widely used in medicinal or sparing nutrition. Doctors recommend a fish diet for obesity.
Fish dishes are widely used in the everyday diet, but are especially valued in dietary nutrition. This is explained not only by its high nutritional value and taste, but also by its easy digestibility and beneficial effect on the body.
1. Primary processing of fish
The fish comes fresh (live, chilled, frozen), salted, dried and smoked.
Catering enterprises receive fish uncut or from procurement enterprises in the form of semi-finished products - cut carcasses of partial fish and sturgeon fish links. From the latter, the corresponding semi-finished products are cut, and the uncut fish is first subjected to primary processing.
The technological process of primary processing of uncut fish depends on its condition, size, culinary purpose and consists of thawing frozen fish, soaking salted fish, cutting, and preparing semi-finished products.
1.1 Thawing fish
Sturgeon fish and large specimens of catfish are thawed in air in a fish shop at room temperature on tables or suspended on hooks for 16-18 hours. Frozen fillets in paper packaging are thawed on tables, small fish are immersed in a bath, poured with cold milk (2 l per 1 kg of fish) and thaw for 1.5-4 hours, depending on the type and size of fish. To reduce the loss of mineral salts in fish during thawing, salt is added to the water at the rate of 7 - 10 g per 1 liter of water. When thawed, the fish swells and increases in weight by 5-10%. At fish processing plants and procurement factories, blocks of frozen fish are thawed in bunkers with water at a temperature of 15-20 ° C.
1.2 Soaking salted fish
Salted fish tastes worse than fresh fish, since during salting some of the nutrients are lost and the fish becomes tougher. Strongly salted fish contains up to 20% salt. Soaking is done to remove excess salt. Fish intended for frying should contain up to 1.5% salt, for cooking - up to 3% salt. Before soaking, the fish is placed in cold water to swell for 30 minutes, cut up, cut into portions, poured with cold water at a temperature of no higher than 12 ° C at the rate of 2 liters of water per 1 kg of fish and soaked for 24 hours, changing the water every 1, 2, 3 and 6 hours after the start of soaking. It is necessary to strictly monitor the water temperature and its changes, since violation of the regime can lead to the development of microorganisms and food poisoning. In summer, the water should be changed every hour. You can soak fish in running water for 9-10 hours.
1.3 Fish cutting
Cutting fish involves removing low-value and inedible parts and preparing it for cutting into semi-finished products. In large procurement enterprises and fish processing plants, scaly fish are cleaned of scales on cleaning drums. The fins are removed using a fin cutter, and the heads are cut off using a decapitating machine with a cylindrical knife. After gutting on a conveyor belt and washing the fish in washing machines, it is sent for 5-6 minutes into a fixative bath with a 15% saline solution cooled to 4-6°C. The saline solution slows down the growth of microbes, fish carcasses treated with it are stored longer, and juice loss during storage and transportation is reduced.
After the brine has drained, the carcasses are cooled to a temperature of 1-5 ° C, packaged in containers and stored in forwarding until transported to pre-processing plants.
In enterprises that work on raw materials, incoming scaly fish are cut depending on its size and further culinary use.
Cutting scaly fish. Cutting into carcasses for whole use is used for small fish weighing from 75 to 200 g or for large fish for banquet dishes. First, remove the scales with a knife or RO-1 scraper, cut the abdomen from the anus to the head so as not to crush the gall bladder, remove the entrails and gills from the head, then wash the fish. Particular care must be taken to remove the dark film lining the abdominal cavity, which is poisonous in some fish species. Cutting without flaking for cutting into round pieces. Fish weighing 1 - 1.5 kg is used for preparing semi-finished products without layering. With this method, the fish is first cleaned of scales, then the flesh is cut at the edges of the gills and the spine is cut, the head is separated and the insides are removed along with it, the tail and fins are cut off, the dorsal and anal fins are cut out. The cut fish is washed.
Cutting into fillets with skin and bones is used for large fish. The fish is cleaned of scales, the belly is cut, gutted, washed, and the dorsal fin is removed. The flesh is cut from the side of the head or tail to the vertebral bone and the fillet is cut from the vertebral bone, cutting the costal bones at the base, then the head of the fish, tail, and fins are separated. Two types of fillets are obtained: one with the vertebral and rib bones, the other with only the rib bones. The fillet is washed. If you fillet fish with only rib bones, then first cut the fillet from the vertebral bone on one side of the fish, then turn it over and also cut off the fillet on the other side,
Cutting fish into fillets with skin and bones and into fillets without skin and bones. The fillet is placed on the table with the inside up and the bones are cut off, holding them with your left hand for convenience.
To obtain skinless and boneless fillets, the skin is removed after separating the rib bones, but in order for it to separate better, the fish is not scaled. To remove the skin, place the fillet skin side down and use a sharp knife to trim the flesh from the skin along a length of 2-3 cm, then take it by the skin with your left hand and, slightly lifting it, make movements with your hand left and right, and move the knife in the direction from the left hand, cutting the skin to end. This way you get a clean fillet.
Cutting scaleless fish. Small catfish are cut in the same way as scaly fish, but there is no need to remove the scales.
In burbot, large catfish and eel, an incision is made in the skin around the head and the skin is removed with a “stocking”, gutted through the abdomen, the head and tail are cut off, the fins are cut out, and washed; the catfish is filleted, an oblique cut is made on the flounder carcass to separate the head and part of the abdomen, the entrails are removed through the hole formed, then the skin is removed from the dark side of the fish, starting from the head, the fins are cut off, the scales are cleaned from the light side and washed. To remove bugs, the flounder is scalded and cleaned.
Sturgeon fish are supplied gutted and frozen. Before you start cutting sturgeon fish, you need to defrost it in air, first laying the fish out on tables or hanging it on hooks and defrosting it for 16-18 hours.
Cutting sturgeon fish. In a thawed fish, the head is cut off along with the pectoral fin, the pelvic and dorsal fins and dorsal bugs are cut off, an incision is made around the tail and the tail is separated, simultaneously pulling out the ligature, then it is laminated into links. In large fish, the ligature is removed after layering, and in small fish it can be removed with a chef's needle through the abdomen. To quickly remove abdominal and lateral bugs, the links are scalded, immersing them for 5-8 minutes in water at a temperature of 85-90 ° C. After removing the bugs and keratinized plates, the links are cleaned of protein clots formed during scalding and washed. Large links are divided into pieces weighing up to 4 kg.
In procurement enterprises, sturgeon fish, after removing the head and pectoral fin, are scalded whole and then the bugs are removed; the fish is stripped, the string is removed, the links are cleaned, washed, and divided into pieces. This processing procedure reduces technological losses during cutting. Sturgeon fish links are fixed for 10-15 minutes. After the brine has drained and cooled in the fish to a temperature of minus 1-5° C, the links are packaged and stored on expedition.
1.4 Preparation of semi-finished fish products
Procurement enterprises produce only one semi-finished product - cut-up fish, chilled. In enterprises that use raw materials, various semi-finished products are prepared from fish for boiled, fried and baked dishes. When preparing semi-finished fish products intended for frying, breading is done to reduce the leakage of juice and evaporation of moisture when frying fish, as well as to obtain a golden brown, crispy crust, which gives fish dishes a beautiful appearance. Pieces of fish are breaded in ground white bread crumbs (red breadcrumbs) or in flour with added salt (flour breading). To strengthen the breading on pieces of fish, before breading they are moistened with leison - a mixture of raw egg, water, salt and pepper (60 g of water for 1 egg). Breading is done before frying, since during storage the breading becomes wet and lags off the piece.
Semi-finished products for the “Fried Fish” dish. For this dish, use scaly small fish, cut whole, cut into portioned pieces of unlayered fish in the form of rounds or portioned pieces of fillet with skin and bones, with skin without bones.
When cutting pieces for frying, the knife is held at an angle of 30-40 ° C to obtain a large surface of the pieces. Incisions are made on the skin with a knife. Before frying, whole fish or portioned pieces are breaded in flour.
Semi-finished products are also prepared from sturgeon fish, which are breaded in flour.
Semi-finished fish products must have a certain shape, whole skin on pieces, a dense, elastic consistency of fish pulp, the smell of fresh fish; There should be no blood clots, scales, remains of entrails, fins or bones. Semi-finished cutlet mass products must have a certain shape, a smooth surface without cracks, and evenly coated with breading.
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Semi-finished fish products should be immediately fried or boiled. If necessary, they should be stored separately by type at a temperature of 0 to 4 ° C for no more than 24 hours, and products made from cutlet mass - up to 12 hours. Semi-finished products from soaked salted fish are not allowed to be stored.
1.5 Use of fish waste
When cutting fish, waste is generated. Their quantity depends on the breed of fish, its anatomical structure and cutting method and varies widely (from 10 to 50-60% of the carcass weight). Large specimens of most fish species produce less waste when cut.
The waste obtained from cutting fish is divided into food and non-food. Food includes heads without gills, skin, bones, fat, fins, caviar, milk, ligatures and cartilage of sturgeon fish. Heads, bones, fins, cartilage, skin, and scales are used to cook fish broths; appetizers are prepared from caviar and milt; elm is used to prepare minced meat for pies and fish kulebyaks.
The “Collections of Recipes” contain tables for calculating raw materials, yield of semi-finished products and finished fish products. The tables indicate the rate of fish waste for various cutting methods, and the rate of waste for various methods of heat treatment. Waste standards for fresh fish are set taking into account losses during thawing. The yield of finished fish in fish dishes is 75-100-125 g; the yield of semi-finished products is calculated according to the yield of finished fish. The rate of input of fish with gross weight is determined based on the receipt of uncut fish of medium size (with the exception of some types of fish) in the “Collection of Recipes” of 1955, large fish and all sizes - in the “Collection of Recipes” of 1965
2 Fish baking technology, assortment of dishes
Baking fish is as follows. Fish products are placed in a shallow container with a small amount of fat, but without preheating to a high temperature. Then the dishes with fish are placed in the oven.
Mostly whole small fish or fish fillets are baked. Especially tasty when baked: carp, crucian carp, dentex, cod, halibut, notothenia, grenadier, merrow, bluefish, butterfish, sole, sardine, mackerel, sea bass.
You can bake fish with sour cream sauce or mayonnaise, in dough.
Under no circumstances should you bake (or fry) sea fish in breadcrumbs. Wheat flour is best suited for these purposes, into which 1/4 of potato flour is sometimes mixed.
Some housewives bake fish this way. Place a special grate or 3-4 wooden sticks on a greased frying pan or in a stewpan (this simple technique allows you to avoid burning the fish from below). On top of the fish place boiled potatoes cut into nickels, pieces of butter, and then pour sour cream (or white, sour cream or milk sauce), sprinkle with grated cheese, sprinkle with melted butter and place in a very heated (up to 250-280 ° C) oven Bake for 15 - 30 minutes, then reduce the heat in the cabinet. While baking in moderate heat, the fish is poured with broth from a baking sheet.
There is an old way of baking fish in parchment paper. The whole fish or cut into pieces is placed on parchment paper, greased with butter or vegetable oil, sprinkled with chopped herbs. Wrap tightly in paper and grease the outside with oil or fat. The fish wrapped in this way is placed on a baking sheet, which is placed in the oven. After about 20-30 minutes. the fish will be ready. Instead of parchment paper, you can use aluminum foil, the edges of which are folded up and compressed.
The finished fish is removed from parchment (or foil), beautifully placed on a dish and served hot with boiled potatoes or sour cream, and cold with vegetable salad.
Housewives' failures in preparing fried or baked fish are most often associated with a violation of thermal processes. You can often notice that the housewife in a hurry fries fish in a frying pan that is not hot enough. Often in the process of preparing dishes, such housewives blur the distinctions between frying and stewing, frying and sautéing, boiling and poaching. This means that the fish dish, which should have been served fried, was cooked in a stew.
To avoid such failures, you need to know the rules for cooking fish. We remind them:
low-fat types of fish can be subjected to any heat treatment (boil, fry, bake);
Fatty fish must be well breaded with spices before frying;
It is recommended to dry cleaned and prepared fish with a napkin or paper before frying;
for frying, fish is cut into pieces diagonally at an angle of 45°;
To prevent the fish from falling apart during frying, it is recommended to salt it 10-15 minutes before frying;
for frying fish, it is advisable to use a cast-iron frying pan, in which the fish is gradually browned and evenly cooked;
the taste of fried fish is significantly improved if, before heat treatment, you keep it for 1-2 hours in a mixture of vegetable oil, lemon juice, chopped onions, roots and herbs;
the taste of fried fish will also improve if before frying it is kept in milk, and then breaded in flour and fried in vegetable oil;
the fat will not splatter if you cover the pan with an overturned colander;
To prevent the fish from burning in the pan, add a little salt to the oil;
To prevent pieces of fish from falling apart during frying, you need to salt them, bread them in flour and let them sit for 10-15 minutes, then put them in a frying pan in hot oil;
fish can be fried in butter, although it loses many of its beneficial properties;
It’s better to use vegetable oil, and just before serving, pour melted butter over the finished fish - it will give it a delicate flavor;
any products, including fish, must be fried or boiled first over high heat, and then reduce the heat in order to finish frying, finish cooking slowly, over low heat;
when baking fish in sour cream sauce, first pour part of the sauce into the frying pan, and then add the fried fish;
the fish is baked in a very heated oven, then a golden brown crust forms on the surface of the sauce and the dish turns out juicy;
It is best to fry or bake fish just before lunch and serve it immediately; After standing for some time after cooking and drying out, fish dishes lose their taste and quality.
The fish is baked with or without sauce. I usually bake whole fish without sauce. To do this, it is cleaned, sprinkled with salt, pepper and baked in ovens. Fish is often baked with sauces. Portion pans are greased, a little sauce is poured, a side dish is placed, the prepared fish is added, the sauce is poured, grated cheese is sprinkled, oil is sprinkled and baked at a temperature of 250 - 2800C. Fish cut into portions from fillets without rib bones is baked with sauces. You can bake fish raw, poached or fried. Raw fish is baked in white sauce with boiled potatoes. Poached - in steam or milk sauce with boiled potatoes or pasta. Fried - with fried potatoes or crumbly buckwheat porridge with sour cream or tomato sauce with onions and mushrooms.
2.1 Technology for preparing baked fish
1. Baked fish in Russian style.
Pieces of raw boneless fish with skin are placed in a greased frying pan, salted and peppered, slices of peeled boiled potatoes are placed around them, poured with white sauce, sprinkled with grated cheese or ground breadcrumbs and baked. After this, place the frying pan on the stove and bring the sauce to a boil, otherwise the fish may turn out raw; When leaving, I pour vegetable oil over the fish and sprinkle with chopped herbs. Sturgeon fish is cut into portions without cartilage and skin, scalded and baked as described above.
2. Fish baked in sour cream sauce with mushrooms (Moscow style).
Portioned pieces of catfish, pike perch, sturgeon fish are fried with fat, then placed in a portioned frying pan, onto which a small amount of sauce is poured. Sautéed onions, porcini mushrooms or champignons poached with butter, and boiled egg slices are placed on the fish. Fried potatoes are placed around the fish, everything is covered with medium-thick sour cream sauce, baked and sprinkled with herbs.
3. Fish baked in sour cream sauce.
Boneless fillet is cut into portions. Crucian carp, tench, ide, flounder, and bream can be baked whole carcasses or in portioned pieces. The fish is fried with fat, placed in a greased frying pan, a side dish is placed next to it, poured with sour cream sauce, sprinkled with grated cheese, sprinkled with oil and baked.
2.2 Assortment of baked fish dishes
1. Pike perch baked with milk sauce
Ingredients: Fish 125, butter or margarine 7, mushrooms 15, crabs 10, cheese 5, white sauce 25, milk sauce 100.
Preparation: Cut the pike perch fillet into 3 - 4 pieces per serving and simmer along with chopped porcini mushrooms or champignons, crayfish tails or crabs.
Add a small amount of white sauce to the finished fish, mix gently and place in a heap in shells greased with butter or creamy margarine, pour in a medium-thick milk sauce, sprinkle with grated cheese, drizzle with butter and bake.
Pour melted butter over the finished fish and garnish with pieces of crab or boiled mushroom caps.
2. Baked perch
Ingredients: 4 pieces of perch fillet (175 g each), Salt, pepper, 2 tbsp. l. bite, 600 g tomatoes, 1 bunch of green onions, 1 bunch of basil, 150 g processed cheese, 3 tbsp. l. olive oil.
Preparation: Rinse the fish fillet with hot water, salt and pepper to taste, and sprinkle with a little vinegar. Cut the tomatoes into slices, wash the green onions and cut into thin rings. Wash the basil too, tear off a few leaves and set aside, chop the rest. Heat the oven to 200° C. Grease the pan, lay out 2/3 of the tomatoes, onions, basil, salt and pepper in layers. Place the fish on top and drizzle with a little oil. Cut the cheese into slices and place on top of the fish along with the remaining tomatoes. Bake for 20-25 minutes. Garnish with basil.
3. Fish baked with mushrooms and potatoes
Ingredients: Fish fillet 600 g, Mushrooms 60 g, Boiled potatoes 3 pcs., Onions 80 g, Dill 20 g, Flour 24 g, Ghee 80 g, Butter 20 g, Eggs 2 pcs., Grated cheese 2 tablespoons spoons, sour cream sauce 1 glass, Salt to taste
Preparation: Cut the fish fillet into portions, add salt, bread in flour and fry in a little melted butter until golden brown. Cut the mushrooms into slices, the onion into strips and fry in melted butter. Boil the eggs and cut into slices.
Pour a little sour cream sauce into the frying pan, place the fried fish, and around it - slices of boiled potatoes. Place fried mushrooms and onions, sliced eggs on the fish and pour sour cream sauce over everything. Then sprinkle with grated cheese, drizzle with butter and bake in the oven.
Serve sprinkled with chopped dill.
3. Technology for preparing fried fish, assortment of dishes.
3.1 Assortment of dishes
1. Fish roasted on a spit
Sturgeon (or stellate sturgeon, or salmon) - 1.2 kg.
sour cream - 1 tbsp. spoon
lemon - 1 pc. (or pomegranate juice - 250 g)
onions - 7 pcs.
parsley - 60 gr.
Fish fried in dough.
fillet or cut fish - 500 g
fat or vegetable oil - 100 g
jars of mayonnaise - 0.5
cucumber - 1-2pcs
For the test:
flour - 5 tbsp. spoons,
eggs - 2 pcs.
water or milk and salt to taste.
Roasted halibut
Flounder and halibut - 600 g
Wheat flour - 30 g
Vegetable oil - 100 g
Onions - 200 g
Potatoes - 600 g
Tomatoes - 400 g
Garlic - 2-3 cloves
Salt, pepper and herbs to taste
Fish fried with green oil.
Continuation
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fish - 500g
flour - 1 tbsp. spoon
egg - 1 pc.
ground crackers - 1 tbsp. l
fat (for deep frying) - 60g
green oil - 60g
ground black pepper and salt - to taste
5. Deep-fried fish.
small fish - 1 kg
garlic - 1 small head
salt - 1 coffee spoon
ground black pepper - a pinch
cumin - a pinch
hot pepper - 1 pod
adjika - 1 coffee spoon
ground sweet red pepper - 1 coffee spoon
vegetable oil - 2 tbsp. spoons
flour and vegetable oil - for deep frying
3.2 Technology for preparing fried fish
1. Fish roasted on a spit
Portioned pieces of fish without skin and bones are scalded and washed.
Sprinkle with salt and put on a skewer, grease the spit with sour cream and fry over hot coals or grill. When on vacation, garnish with finely chopped onion, parsley and a slice of lemon; you can serve ketchup and mayonnaise separately in a gravy boat.
2. Fish fried in dough.
Peel small fish, gut them, wash, dry, lightly salt, dip in dough and fry in plenty of hot oil. You can also fry navaga with bones. Cut cod, hake and other large but dry fish into fillets without skin and bones, cut into pieces 1-1.5 cm thick, 5-7 cm long, salt, dip in dough and fry. Liquid dough (batter). Mix flour with salt, add yolks and dilute with warm water or milk so that there are no lumps, pour in vegetable oil, mix and let stand for 15-20 minutes. Before frying, add whipped egg whites. Before serving, place in the shape of a “well”, serve separately mayonnaise with finely chopped salted or pickled cucumbers.
3. Roast halibut
Cut the flounder or halibut fillet into large noodles, sprinkle with salt and pepper, bread in flour and fry in vegetable oil. Mix the prepared fish with separately fried onions and potatoes. Place all this on a dish, garnish with fried tomato halves and sprinkle with parsley mixed with chopped garlic.
4. Fish fried with green oil.
Clean the fish and cut into portions, wash, dry, sprinkle with pepper and salt, varnish in milk, dip in egg and again breaded in breadcrumbs or white bread crumbs. Fry in a large amount of fat for 3-5 minutes, then put in the oven and fry for another 3-5 minutes.
When serving, garnish with potatoes and place a piece of green butter on the fish.
5. Deep-fried fish.
Dip the prepared fish in flour, fry in well-heated vegetable oil, browning on both sides, and dry on a paper towel. Prepare a sauce from crushed garlic and hot pepper, salt, black pepper, cumin, red pepper, vegetable oil and a glass of water. Cook this mixture over low heat for 15 minutes. Cover the fish with sauce. Serve hot or cold.
4. Organization of workplaces
4.1 Organization of a fish workshop
Fish arrives to the workshop frozen, salted and chilled. In addition to fish, the workshop processes crabs, shrimp, lobsters, oysters, mussels, and squid.
The fish processing line at public catering establishments is designed for the following operations: thawing frozen fish or soaking salted fish, cleaning fish scales, gutting, chopping off heads and fins, washing and manufacturing semi-finished products.
Thaw the fish in air or cold water (2 liters of water per 1 kg of fish), adding 10 g of salt per 1 liter of water to reduce the loss of minerals.
Salted fish is soaked in cold water for 4 - 6 hours in baths, periodically changing the water.
For cleaning and gutting fish, there are special tables on wheels with small sides along the edges. Sometimes tables with a groove at one edge are used. The scales are cleaned with a knife, mechanical or manual scrapers or graters. To remove mucus, some types of fish are rubbed with salt or scalded, and sometimes the skin is simply removed. Fins and heads are cut off using special machines or manually.
The processed fish is washed in baths with two compartments.
The workplace for preparing semi-finished fish products is equipped with a special production table, scales, a set of chef’s knives, various boards, and a set of spices and seasonings. Finished semi-finished products are placed in special containers and transported on carts or racks to refrigeration chambers or a hot shop.
Fish waste (heads, bones and fins) is used for cooking fish broths and preparing marinades, caviar and milt are used for casseroles.
In a small fish production workshop located in one room, the processing lines for meat, fish and poultry, as well as equipment and tools, are strictly demarcated.
Semi-finished fish products are perishable products and therefore require strict adherence to sanitary rules. Storage temperature of semi-finished products is from - 4 to + 60C.
All work is performed by cooks of III - V categories, under the guidance of a cook - foreman or shop manager.
4.2 Organization of a hot shop
Hot shops are organized at enterprises performing the full production cycle. “The hot shop is the main workshop of a public catering enterprise, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products, cooking broth, preparation of soups, sauces, side dishes, main courses is carried out, as well as heat treatment of products for cold and sweet dishes.
In addition, the workshop prepares hot drinks and bakes flour confectionery products (pies, pies, kulebyaki, etc.) for clear broths. From the hot shop, ready-made meals go directly to dispensers for sale to consumers.
The hot shop occupies a central place in a catering enterprise. In the case where the hot shop serves several sales areas located on different floors, it is advisable to locate it on the same floor with the sales area that has the largest number of seats. On all other floors there should be serving rooms with a stove for frying portioned dishes and food warmers. The supply of these dispensing places with finished products is ensured using lifts.
The hot shop should have a convenient connection with the procurement shops and a convenient connection with the cold shop, with the distribution and sales area, washing kitchen utensils. The hot shop is divided into two specialized departments: soup and sauce.
The sauce department equipment can be grouped into 2-3 lines.
The first line is intended for heat treatment and cooking of meat, fish, vegetables, as well as for preparing side dishes and sauces in stovetop dishes. The line consists of sectional modulated equipment and includes an oven, stoves, electric frying pans, and deep fryers. In restaurants, this line is equipped with food warmers designed for short-term storage of main courses in a hot state.
The second line is intended for auxiliary operations and includes sectional modulated tables: a table with a built-in washing tub, a table for installing small-scale mechanization equipment, a table with a refrigerated slide and a cabinet (in restaurants).
On production tables, meat, fish, and vegetable preparations are prepared for heat treatment. A production table with a refrigerated slide is used in restaurants for portioning and decorating dishes.
5. Safety precautions
It is strictly forbidden to allow persons who do not know the operating instructions to operate the machines. Each machine must have operating rules and safety manuals posted. It is necessary to regularly provide each employee with ongoing training on the rules of equipment operation.
The temperature in the fish shop should not be lower than 160C, and in the hot shop no higher than 260C. Drafts are not allowed.
Switches and fuses must be installed in a closed type. You can turn machines on and off only using the “Start” and “Stop” buttons located directly on the machine body. All moving parts of machines must be guarded and electric motors must be grounded. Replacement parts and lubricating machines should only be done when the drive is switched off.
The floor must be level, non-slippery, with a slope towards the drains for water drainage. Production tables and baths must have no sharp corners.
Women have the right to lift weights of no more than 20 kg (two people - 50 kg), men - up to 80 kg. To move larger loads, you need to use trolleys.
During work, it is necessary to promptly remove and process waste, monitor the sanitary condition of the workshop and each workplace, thoroughly rinse and wipe all machines after finishing work, scald the cutting table with boiling water and cover it with salt.
Fish can only be removed from the bath using special scoops. Knives must have firmly fixed handles and sharp blades.
The general requirements for labor protection and safety in fish shops are the same as in other shops. In addition, the following rules must be observed: during work, promptly remove and process waste, monitor the sanitary condition of the workshop and each workplace, thoroughly rinse and wipe all machines after finishing work, scald the cutting chair with boiling water and cover it with salt.
When operating any electrical appliances or machines, you need to know that they must be grounded, rubber mats must be placed near them, and all current-carrying parts must be insulated.
The layout and dimensions of the premises of all production workshops ensure the safety of the cooks. Proper lighting plays an important role; the ratio of window area to floor area should be 1:6.
5.1. Rules for using electric frying pans
Before starting work, check the cleanliness of the bowl, as well as the serviceability of the grounding and ballasts. The frying pan is greased if it is necessary to fry food, or food for stewing is placed in it and only then is it plugged into the mains. For a frying pan with a thermostat, the dial is set to the required temperature.
The pan is heated at maximum power. After finishing work, turn off the pan and cool it. Use a wooden scraper to scrape off any food stuck to its surface and wipe with a dry cloth. The outer surface of the pan is washed with warm water and soap and wiped dry.
5.2. Grill operating instructions
Check the sanitary and technical condition of the grill. The quartz tube must be clean, transparent, free from grease and fingerprints.
A dirty tube will degrade infrared radiation. Due to the fragility of the quartz tube, care should be taken when wiping it. Then the product to be fried is placed on the spit, placed in the oven and the door is closed. Connect the grill to the mains and turn on the electric heating elements.
At the same time, the electric motor is turned on, which rotates the spit at a speed of 2...2.5 revolutions per minute. Then, turning off the grill, open the door and take out the spit with the finished culinary products. After finishing work, disconnect the grill from the power supply and wash the inside surface of the cabinet with warm water and detergents. The aluminum reflector is removed after unscrewing the screw on the back wall of the grill and washed
6. Equipment and instruments used to conduct the cooking process
Equipment
Safety Rule
Electric stove PE-0.51
Check the sanitary and technical condition, the presence of grounding, rubber mat and package switches
Do not leave the burner unloaded in heating mode.
The surface must be smooth, without cracks
Upon completion of work, turn off the tiles and carry out sanitary cleaning
Inventory
Tools
1. Table spoon
2. Cutting board
2. Spatula
3. Frying pan
4. Saucepan
5. Plate
Conclusion
Fish is a valuable food product. In terms of nutritional value, it competes with the best varieties of meat. But unlike the latter, it is easier and faster absorbed by the body, and for this reason it is widely used in dietary nutrition, in menus for children and the elderly. The inhabitants of rivers, ponds and lakes contain microelements, vitamins, fats and proteins that our body needs. In terms of the amount of protein, for example, pike perch is superior to chicken, and carp is superior to beef. Fish also contains boron, lithium, iron, copper, potassium, calcium, cobalt, magnesium, manganese, bromine, and phosphorus. Even gold was discovered in the fish of the Voronezh River.
Fish is rich in nitrogenous extractives. Thanks to this feature, fish broths stimulate appetite and stimulate gastric secretion. Fish meat proteins are better absorbed by the human body than meat proteins from land animals. And fish oil contains polyunsaturated fatty acids that have biological effectiveness. It is rich in vitamins A and D. Fish meat contains B vitamins - B1, B2, PP, B12, biotin and pantothenic acid, as well as small amounts of vitamin C.
Marine fish meat is rich in valuable minerals, the bulk of which are potassium, sodium, calcium, magnesium, phosphorus, and chlorine. As well as iodine and fluorine.
Fish proteins are easier to digest and absorb by the body. The calorie content of fish is slightly lower than that of meat. Fish oil is healthy; it contains a lot of vitamin A and a large amount of essential polyunsaturated fatty acids. The amount of fat varies between different types of fish. River predators like pike, perch, and pike perch have less than 1% fat. Bream, catfish, carp have fat content of up to 2.5%.
Bibliography
1. Anfimova N.A., Tatarskaya L.L. Cooking. - M.: Education, 2002.
2. Bordunov V.V. Commodity Science, 1987
3. Ermakova V.I. Cooking. - M.: Education, 1993.
4. Matyukhin Z.P. Fundamentals of nutrition, hygiene and physiology. - M.: Education, 1999.
5. Bogdanova M.A., Smirnova Z.M., Bogdanov. G.A. Equipment for public catering establishments: M., Economics, 1991
6. Radchenko L.A. Organization of production of public catering enterprises: Rostov-on-Don, Phoenix, 2004
7. Collection of recipes for national dishes: M., SVOROG, 1994
8. Sidorov A.P. Invitation to the table: Irkutsk, East Siberian Book Publishing House, 1988
9. Filatov S.M. Fish cooking: M., World of the Seeker, 2001
Introduction
The Russian people have always been distinguished by the abundance of fish dishes served. The menu of Russian National Cuisine restaurants will not leave even the most demanding gourmet indifferent, because they revive ancient recipes and use them to prepare dishes that served as decoration for royal tables.
It’s not for nothing that in the past, every Thursday was a fish day in catering establishments. And although fish, unlike meat, has never been considered an energy food due to its low calorie content, its main value is in easily digestible protein.
In addition, fish is a real storehouse of various minerals, which, together with vitamins, ensure the normal functioning of the entire body.
The high nutritional value and taste of fish have determined its great importance in our diet. Fish dishes are widely used in the everyday diet, in children's and dietary nutrition.
Fish goes well with complex hot types of culinary dishes; it can be eaten hot, and goes well with various side dishes.
A huge range of fish dishes can satisfy the tastes of the most sophisticated gourmets.
The purpose of this course work is to analyze the technology for preparing complex hot fish dishes specializing in restaurants of Russian national cuisine.
1. Characteristics of the selected assortment of complex hot fish dishes
.1 General culinary characteristics of complex hot fish dishes
Fish is a highly nutritious food product, not inferior to the best varieties of domestic animal meat. It contains the most important nutrients necessary for humans: a large amount of proteins, easily digestible fat, a lot of vitamins A and D, a significant amount of B complex vitamins, minerals and trace elements, especially potassium, phosphorus, iodine. By eating, for example, 100 grams of cod fillet, a person covers his body’s daily need for iodine.
The tenderness, softness of fish, the sharpness of taste and aromatic sensations, the abundance of seasonings and spices, spices, aromatic herbs, sauces all contribute to the preparation of a wide range of delicious fish dishes.
According to the method of heat treatment, fish is distinguished between poached, fried, stewed and baked.
1.2 Boiled fish
The fish is cooked whole carcasses, links and portioned pieces. In general, they cook pike perch, salmon, trout, pike, and nelma. To do this, the prepared carcass is tied with twine and placed on the grill of a fish pot, belly down. The grate is placed in a fish pot, filled with cold water, salted, onions and parsley roots are added and put on fire. When cooking trout and salmon, vinegar is added to help them retain their color.
Sturgeon fish is cooked in sections. The prepared links are folded over, the links are tied with twine and placed on the grate of the fish pot, skin side down. The boiled links are cut into portions, and before leaving they must be heated in fish broth.
Boiled potatoes or mashed potatoes are mainly used as a side dish for boiled fish. Additionally, salted or pickled cucumbers, fresh tomatoes, cabbage salad or green salad are served.
Dishes are sprinkled with chopped parsley, celery or dill. The sauce is served in a gravy boat or poured over the fish. The most commonly used sauces are: Hollandaise, Polish, tomato, Hollandaise sauce with lemon juice or capers, white sauce with capers, white crayfish.
Sturgeon fish is served with horseradish sauce with vinegar and hot tomato sauce. The name of a boiled fish dish includes the name of the fish and the sauce with which it is served. For example, boiled salmon, tomato sauce, boiled cod, Polish sauce, etc.
1.3 Poached fish
The fish is poached in a small amount of liquid, so the nutrients are better preserved and the dish turns out tastier and more nutritious.
For poaching, the same types of fish are used as for boiling. It is poached in whole carcasses, links and portioned pieces. Most often, fish fillets or whole links with skin, or portioned pieces with or without skin are used. The prepared fish is placed in a bowl in one row, skin side down, salted, peppercorns are added, water or broth is added, onions, parsley, and celery are added. To improve the taste, add dry white wine and a decoction of champignons.
The fish is poached on the stove under a lid or in an oven, covered with oiled paper or cellophane.
Vegetable salads, cucumbers, and tomatoes are also used as an additional side dish.
Poached fish is served with various sauces, the choice of which depends on its type. The most common sauces served with poached fish are steam sauce, white wine, brine sauce, tomato sauce, Russian sauce, and sailor sauce.
1.4 Steam fish
Most often, pike perch, pike, catfish, beluga, sturgeon, whitefish and some other types of fish are used to prepare this dish. The fish is cut into fillets with skin without bones or fillets without skin and bones and cut into portions. Place the chopped fish in one row in a saucepan, sprinkle with salt, add onions, parsley, champignons or champignon broth, dry white wine, broth and simmer.
Sturgeon fish links are cut into portions and simmered in broth with white wine without spices. The resulting broth is used to prepare the sauce.
The cooked fish is placed in an oval ram, sliced heated champignons or porcini mushrooms, crabs or crayfish necks are placed on it and poured with steam sauce. Place a side dish on the side and sprinkle with herbs.
1.5 Baked fish
The fish is baked raw, poached or fried. Cut it into portioned fillet pieces without rib bones, with or without skin. Small fish are baked whole. The fish is baked along with side dishes - fried, raw or boiled potatoes, buckwheat porridge. The frying pans are greased with oil, the sauce is added, prepared pieces of fish fillet without skin and bones are placed, a side dish is placed, poured with sauce, sprinkled with oil and baked in an oven at a temperature of 250 to 280 degrees until golden brown. Raw fish is baked with white sauce. When leaving, pour oil over the dish and sprinkle with parsley or dill.
1.6 Stewed fish
Before stewing, portioned pieces of fish are most often fried, but sometimes raw or salted fish are also stewed. Small fish are used whole.
The prepared fish is placed in a saucepan, poured with broth, various aromatic and spicy vegetables are added and everything is simmered over low heat under a closed lid until cooked.
1.7 Fried fish
All types of fish are used for frying. It is first cut into fillets with or without rib bones, with or without skin. Small fish are fried whole with the head, navaga, trout, crucian carp, herring, smelt and others, sturgeon in links and portioned pieces. To preserve the shape of the pieces of fish during frying, two or three cuts are made on its surface. The prepared fish is salted, sprinkled with pepper and breaded in flour and wheat breadcrumbs.
There are several ways to fry fish: with a small amount of fat in a frying pan, with a large amount of fat in deep fat.
Table 1 - Complex hot fish dishes
No. Name of the dish Appearance of the dish Assortment of raw materials 1 Boiled Pike perch Quality requirements. Appearance: should be well cooked, but not falling apart, retaining its shape. Consistency: soft, slight separation of fish pulp is allowed. Color: cut fish are white or light gray. Taste and smell: characteristic of approved fish. - Pike perch - carrots - parsley - onions - bay leaf - black peppercorns - salt2 Carp poached with tomato sauce Quality requirements. Appearance: Should be boneless and skinless, neatly coated with sauce. The fish is decorated with a side dish. Fish that retains its shape. Consistency: soft, juicy. Color: from white to gray. Taste: poached fish. Taste and smell: characteristic of admitted fish. Color: from white to light blue. - carp - onion - parsley - mushroom decoction - celery - bay leaves - tomato sauce - garnish3 Stuffed carp Quality requirements Appearance: stuffed fish is released whole. The side dish is placed neatly, topped with butter. Taste and smell: characteristic of fish with onion flavor. Cut color: light grey. Consistency: soft, juicy - carp - White bread - Onions - Eggs - Ground black pepper - Salt 4 Fried smelt Quality requirements. Appearance: solid piece shape, evenly fried. Taste and smell: specific, characteristic of this type of fish. Smell of fish and fat. Color: golden crust on the surface. Consistency: soft, juicy. - Smelt - vegetable oil - broccoli - ground black pepper - salt 5 Cod stewed in milk with wine Quality requirements. Appearance: stewed pieces of fish placed on a plate, in milk, with wine Consistency: soft cod, slight separation of the pulp is allowed Color: cut fish fillet is white or light gray, Taste: fish Smell: products included in the dish - cod - Vegetable oil - dried chili pepper; - garlic - milk - dry white wine - mascarpone - chopped herbs - basil - salt - ground black pepper 6 6 Pollock, baked Quality requirements. Appearance: the surface is covered with an evenly toasted crust, without cracks. Consistency: soft, juicy; crispy crust Color: surface - light brown when cut, gray Taste and smell: characteristic of the products included in the recipe. Consistency: soft, juicy. - pollock - potatoes - onions - carrots - tomatoes - steppe cheese - salt - ground pepper - mayonnaise - sunflower oil
2. Range and characteristics of raw materials
The chemical composition of fish is not constant and depends on the type of fish, age, sex, habitat, time of fishing and other factors. The content of basic substances in fish meat is in percentage: water from 52 to 83, proteins from 12 to 23, fats from 0.2 to 3.3, minerals from 0.5 to 3. The composition of fish also includes vitamins A, group B , RR, D, E.
Fish meat proteins are mostly complete. These include simple proteins globulins and albumins and complex nucleoproteins, phosphoproteins and glucoproteins). They contain all the essential amino acids, which are easily digestible and are of great importance in the functioning of the body. Connective tissue also contains the defective protein collagen. When cooked, collagen turns into glutin, forming jelly. When cooking fish, extractive nitrogenous substances are easily extracted by water and give the broth a specific taste and smell that stimulate appetite and promote better absorption of food.
Fish oil contains many unsaturated fatty acids, including linoleic and arachidonic acids, which are of great biological importance for the human body. Fish oil is easily digestible and is a source of fatty acids and vitamins A, D, E, and K that are not synthesized in the body.
Depending on the fat content, fish are divided into lean (at least 2 percent), medium fat (2 to 8 percent), fat (5 to 15 percent), and extra fat (15 percent).
Of the mineral substances in fish meat, calcium, phosphorus, potassium, sodium, magnesium, sulfur, and chlorine predominate. There is also iron, copper, cobalt, manganese, iodine, bromine, fluorine, etc. Marine fish contains more minerals than freshwater fish.
One of the most valuable root vegetables. They contain a lot of easily digestible sugars, provitamin A-carotene and minerals. They must be fresh, unfaded, without diseases, mechanical damage, not ugly in shape, with the length of the remaining petioles no more than 2 cm. Carrots are divided into two commercial grades: selected and ordinary.
Onion vegetables
Onion vegetables contain, in percentage, no more than: sugar up to 9, proteins up to 3, minerals up to 1.2, vitamins C, B. The presence of essential oils and glycosides gives onion vegetables a sharp taste and aroma that stimulates appetite and promotes better digestion and food absorption. They also contain phytoncides that kill microbes.
Alliums include onions, green onions, types of onions, and garlic. Store greens for no more than 2 days.
Sugar consists of pure sucrose, which is a valuable food product and raw material for the confectionery industry. Consists of individual crystals. The taste of sugar should be sweet without any foreign odors or tastes. The consistency is free-flowing without lumps, the color is white with a shine, the solution in water is transparent.
Sugar is packaged in paper or plastic bags.
Store sugar in dry, ventilated areas without sudden temperature fluctuations, at temperatures from 0 to 30 degrees, relative humidity not higher than one percent.
Salt
It is a crystalline substance containing up to 99 percent sodium chloride. Salt can be rock salt, evaporated salt, self-salt, or cage salt.
According to the processing method, the salt is finely crystalline and ground. Also iodized per 1 ton of salt is 25 g of potassium iodide. In terms of quality, table salt is produced in the following grades - extra, premium, 1st and 2nd grade.
Store salt in dry rooms at a relative humidity of no more than 75 percent; iodized salt must be stored for no more than 6 months in dark rooms. Salt is supplied to the POP packaged and weighed.
Butter
Butter contains in percentage: fat from 52 to 82.5, protein from 0.6 to 5.1, lactose from 0.6 to 1.8, ash from 0.3 to 1.3, water from 15 7 to 32 ,6, vitamins A, D E, group B. The energy value of 100 g of unsalted butter is 748 kcal, or 3130 kJ.
Butter is obtained by churning cream or converting high-fat cream. B Appendix A Table 2 Separation of raw materials
Appendix A, Table 2 of the division of raw materials, lists the main and auxiliary raw materials for the preparation of fish main courses. However, it is not possible to list all raw materials. Only the elements most often found in the recipes I have chosen are described. In addition, some raw materials marked in the table as main ones can be used in other recipes and as auxiliary ones. Therefore, we can assume that the only raw material that appears in each recipe is fish.
2.1 Characteristics of the main raw materials according to regulatory and technical documentation
The quality of finished products largely depends on the raw materials entering production. It must meet the requirements established by GOSTs and technical specifications.
The main raw material is an integral part of the raw material that significantly influences the formation of the commodity characteristics of the finished product at the production stage. The main raw materials, along with the production technology, largely determine the assortment group of finished products. Table 2 - Characteristics of the main raw materials
No. Name of raw materials No. GOST Chemical composition, % Energy value, Kcal Commodity characteristics Proteins Fats Carbohydrates 1 Fish Pike perch, smelt, carp 814-96 18.41.1-84 Fish of the perch family have two dorsal fins, the first of which is spiny, the second is soft. The greatest commercial importance are pike perch, perch, ruff, and bersh. They are used for cooking and canning. The meat of fish of this family is white, tender, without small bones, but skinny; all fish have a lateral line. Cod Family of cod. This family includes cod, pollock, blue whiting, navaga, pollock, and hake. In all cod fish, the pelvic fins are located in front of or below the pectoral fins. The fish have three dorsal and two anal fins. The burbot has two dorsal and one anal fin. The body is covered with small scales. All cod are marine; fish, except burbot, which lives in fresh water. Their meat is white, low-boned, tasty, with a specific sea smell, skinny, but the liver contains up to 70 percent fat. Cod are used for the preparation of fish fillets, canned food, smoked and dried fish products, and delicacy canned liver products. 2 Butter R 529710.582.50.8748 Cow butter is a concentrated fatty milk product with good digestibility and high taste. The composition of cow butter includes milk fat, water, a certain amount of protein and mineral substances, milk sugar, vitamins A, D, E, K, group B; table salt, fillers sugar, honey, cocoa, etc. can also be added. Cow butter contains from 50 to 98 percent fat. Its digestibility is from 95 to 98 percent, the melting point is from 28 to 35 degrees. The calorie content of 100 g of oil ranges from 500 to 775 kcal. According to physiological standards, each person should consume 15 g of cow butter per day, not counting other fats. 3 White asparagus R 546991.9-6.888 Asparagus. Young juicy underground shoots, 18 to 20 cm long, are used for food. Young asparagus shoots have a sweetish, delicate taste and smell, and are white-pink in color. Shoots that appear above the ground are unsuitable for food, as they turn green and become bitter from sunlight. Asparagus is harvested in early spring and used as a side dish and canned. Asparagus is valued for its high taste. It ripens earlier than other vegetables and is a source of vitamin C.4 Tomato puree 3343-893.6-11.881 Tomato puree is a product of heat treatment of tomatoes. During its production (manufacturing), ripe tomatoes (tomatoes) are peeled from seeds and skin and boiled. During the cooking process, the moisture contained in tomatoes evaporates and the concentration of dry matter increases. Logically, the higher the proportion of dry matter in tomato paste, the more tomatoes were used in its production and the better it is. Normally, no additional ingredients are added to the paste, because... Everything you need is already contained in tomato fruits, including some sugars and salts. Content: B-carotene - 1.8. Vitamin B1 - 0.05, vitamin PP - 0.6, vitamin C - 26.0.5 Fresh champignon mushrooms 28649-90<#"justify">4.31.00.127 Mushrooms belong to lower spore plants; they do not contain chlorophyll, cannot absorb carbon dioxide from the air and feed on ready-made organic substances found in the soil, humus. The caps and stems of edible mushrooms are eaten. The nutritional value of the cap is higher than the legs. Edible mushrooms contain a percentage of nitrogenous substances from 1.5 to 7; fat up to 0.9; carbohydrates to I; minerals up to I; vitamins A, group B, C, D, PP. Mushrooms are valued for their high content of extractive and aromatic substances, which give them a good taste and facilitate the absorption of food. 6 Pasteurized milk 3.5% fat 13277-792.793.54.6961 Natural cow's milk is the secretion of the animal's mammary gland and is a homogeneous white liquid with a creamy tint, with a pleasant specific sweetish taste. Milk is a source of minerals (0.7% on average), especially calcium and phosphorus. Milk contains almost all trace elements - cobalt, copper, zinc, bromine, iodine, manganese, fluorine, sulfur, etc. Minerals contribute to proper metabolism, the formation of hormones, vitamins, and enzymes. There are about 30 vitamins in milk: A, B, B2, B3, B9, B|2, C, D, H, PP, etc. There is a lot of water in milk, so its calorie content is low - 600-700 kcal per 1 liter.
Table 3 - Characteristics of auxiliary raw materials
No. Name of raw materials No. GOST Chemical composition, % Energy value, kcal Commodity characteristics Proteins Fats Carbohydrates 1 Premium grade wheat flour 26574-8510.31.168.9334 Wheat flour. Wheat flour is produced for retail trade, confectionery and baking industries. Premium flour is made from soft vitreous and semi-vitreous wheat. The flour is soft to the touch, the color is white or white with a creamy tint; flour yield from 10 to 15 percent; 40 percent ash content up to 0.55 percent; wet gluten content up to 28 percent. Used for sale.2 Chicken eggs27583-8812,711,50,7157The egg consists of 12 percent shell, 56 percent white and 32 percent yolk. The shell protects the contents of the egg from external influences and moisture evaporation. The egg white consists of an outer and inner liquid and middle dense layer, as well as grains, the densest part of the protein, thanks to which the yolk is located in the center of the egg. The amount of dense protein is an indicator of the freshness of the eggs. When whipped, the protein forms a thick, fluffy foam. The yolk is enclosed in the yolk membrane and is located in the center of the egg.3 Onions, onion vegetablesOnions. Onions and green feathers are used for food. The bulb consists of a bottom, from which roots extend downward, and fleshy scales extend upward. When the onion ripens, the top two or three scales dry out, forming a shirt that protects the fleshy scales from drying out and being damaged by microorganisms. The upper narrowed part of the bulb is called the neck. According to the shape of the bulbs, the onion can be flat, round, flat-round; By color they distinguish between white, yellow, purple; According to taste, onions are divided into hot, semi-sharp and sweet varieties. 4 Cooking fat 28414-89-99.7-897 Cooking fats are an anhydrous mixture of various animal and vegetable fats. Hydrogenated vegetable oils, rendered animal fats and whale oil are used as raw materials for their production. The fat mixture is prepared according to the approved recipe. Various components are added to cooking fats depending on the melting point of the mixture, which should be between 30 and 40 degrees. The prepared fat mixture is heated, stirred to ensure uniform distribution of the introduced components and quickly cooled. Cooking fats are substitutes for rendered animal fats. The color of cooking fats should be from white to light yellow. The taste and smell must correspond to the name of the fat. The consistency is solid and homogeneous. When melted, cooking fats should be transparent. Cooking fats contain no less than 99.7 percent fat and no more than 0.3 percent moisture. Their melting point is from 18 to 36 ° C, depending on the type. 5 Dry white wine R 52523-20060.2-0.2272 Grape wines are produced by complete or partial fermentation of grape juice with or without pulp. The alcohol content of grape wines ranges from 9 to 20 percent. Grape wines have a natural chemical composition and have dietary and medicinal properties. Wines contain sugars, mainly glucose and fructose, organic acids, vitamins C, B, PP and P, minerals, tannins, coloring and aromatic substances. White wines are produced mainly from white grape varieties by fermenting grape must without skins and seeds. Dry table natural wines contain alcohol from 9 to 14 percent revolutions. and sugars up to 3 percent. Assortment: Riesling, Aligote, Razdorskoe white, Fetyaska, Rkatsiteli, etc.6 Refined vegetable oil 1129-93-99.9-899Sunflower oil is produced by pressing or extracting sunflower seeds. Depending on the organoleptic and physico-chemical indicators, it is divided into the following commercial grades and brands: unrefined oil - premium grade I and grade II; hydrated oil - premium, I and II grades; 2.2 Conditions and periods of storage of raw materials
Chilled and frozen fish
Chilled fish.
Store chilled fish at temperatures from 1 to 5 degrees and relative humidity from 95 to 98 percent. The shelf life of large fish is from 10 to 12 days, small fish is from 7 to 9 days. In stores, the shelf life of chilled fish should not exceed 1 to 2 days.
Frozen fish.
Frozen fish is packaged in wooden or cardboard boxes with a capacity of up to 40 kg. Wooden boxes are lined with wrapping paper. The fish are laid in rows, and the blocks are covered with thick paper. Packing in baskets with a capacity of up to 60 kg, wicker boxes up to 30 kg and dry barrels is also allowed. Larger fish are packed in bales, which are wrapped in matting or cotton cloth and tied.
In stores, frozen fish is stored in the container in which it came from the supplier: in the absence of cold for up to 1 day, at a temperature of about 0 degrees for up to 3 days, at a temperature of up to 5 degrees for up to 14 days.
Vegetable oil
Vegetable oils are packaged in boxes. They are produced packaged and bulk.
Refined deodorized oils for retail are produced only in packaged form, in glass bottles with a capacity of 500, 400, 250 g, as well as in bottles made of colored polymer materials from 400 g or more. Oil bottles must be hermetically sealed.
Bottles of oil are placed in wooden nesting boxes or in containers made of polymer materials. It is allowed to pack bottles made of polymer materials in cardboard boxes, and for local transportation in metal open boxes. The boxes are also marked accordingly.
Store bottled vegetable oil in dark rooms at a temperature not exceeding 18 degrees and a relative air humidity of 85 percent for no more than 4 months.
Onion vegetables
Onions and garlic are packaged weighing up to 5 kg or any weight in mesh, polymer bags or bags made of transparent film. Store in dry rooms at temperatures from 0 to 10 degrees and relative humidity from 75 to 80 degrees.
Butter
At a temperature no higher than minus 3 degrees and a relative air humidity of no more than 80 percent, butter is stored from the day of packaging: 10 days in parchment; 20 days in foil; 15 days in cups and boxes made of polymer materials; 90 days in metal cans.
The shelf life of Vologda oil should be no more than 30 days. After the specified time, it is sold as unsalted sweet butter of the appropriate grade. Ghee at a temperature of 0 to 3 degrees is stored for 3 months if packaged in glass jars, and 12 months in metal jars.
When storing oil, it is necessary to protect it from light and ensure air circulation.
Dry white wine
Store wines in darkened rooms in a horizontal position at a temperature of 8 to 16 degrees. Semi-sweet wines should be stored at a temperature of 2 to 8° degrees. The relative humidity of the room should be between 70 and 75 percent for bottled wine. Wines should not be frozen and stored at temperatures below minus 6 degrees.
The guaranteed shelf life of wines supplied to the domestic market, depending on the type, ranges from 3 to 5 months; sparkling up to 6 months; cognac up to 24 months from the date of release.
Products in which no turbidity or sediment has appeared after the expiration of the warranty period are suitable for further storage and sale.
Fresh mushrooms
Fresh mushrooms must be clean, unbruised, worm-free, without soil and sand. They cannot be stored fresh for a long time, and therefore, after sorting, they are immediately processed, dried, salted and pickled.
Cooking fats
Cooking fats are packaged in plywood or cardboard boxes weighing up to 30 kg, as well as in wooden barrels and plywood drums. They are produced in small packaging in bags made of greaseproof polymer films or in the form of bars wrapped in parchment, from 200 to 500 g, as well as in cans of 0.5 and 1 kg.
Cooking fats are stored at temperatures from 4 to 6 degrees for up to 12 months, from 1 to 4 degrees for up to 6 months, from 5 to 10 degrees for up to 3 months, from 11 to 18°C for up to 1 month. Relative humidity should be 80 percent
Chicken eggs
Eggs are packed in corrugated cardboard or polymer boxes with a capacity of 360 pieces using tuberous gaskets. Eggs can be sold packaged in cardboard or polymer boxes from 6 to 12 pieces. Dietary and table eggs are packaged separately by category.
Eggs are stored at a temperature not lower than 0 degrees and not higher than 20 degrees with a relative humidity of 85 to 88 percent: dietary eggs can be no more than 7 days, table eggs from 8 to 25 days, washed eggs can be no more than 12 days.
Wheat flour premium
Store flour at temperatures up to 18 degrees and relative humidity 60 percent for 6 months. At low temperatures down to 0 degrees, the shelf life of flour is extended to 2 years.
Pasteurized milk
Cow's milk should be stored at a temperature of up to 8 degrees and no more than 36 hours from the end of the technological process. Sterilized milk is stored at a temperature from 0 to 10 degrees for up to 6 months; at a temperature from 0 to 20 degrees it should be no more than 4 months.
2.3 Morphological structure of raw materials
Rice. 4 - Structure of fish muscles
According to the morphological structure, striated, smooth and mixed muscle tissues are distinguished. Smooth muscle tissue is the muscles of the gastrointestinal tract, blood vessels and others. Mixed muscle tissue is the muscles of the heart.
Striated muscle tissue is represented by three muscle groups: muscles of the head, fins and torso. The most developed muscles of the fish are the trunk muscles, which consist of four groups - two dorsal and two abdominal, separated lengthwise by connective tissue partitions. They are divided transversely into a number of sections - myomeres, separated from each other by thin partitions - septa.
Rice. 5 - Cheese structure: 1- macrograins; 2 - micrograins; 3 - interlayers; 4 - microvoids
Rice. 6 - Structure of a plant cell: 1- cell wall; 2- cytoplasm; 3 -vacuole; 4-core; 5-chloroplasts; 6-cell membrane
<#"justify">3. Technological process for preparing COMPLEX hot fish dishes
.1 Technological processes for primary processing of raw materials
The main goal of primary processing of raw materials is to obtain semi-finished products from products, which then undergo further, mainly thermal, processing. Semi-finished products are, for example, peeled potatoes, cut fish, and so on.
As a rule, primary processing takes place in a fish procurement workshop.
Fish processing
Fish comes to restaurants live, chilled, frozen, or in the form of frozen fillets produced by industry.
The technological process of fish processing consists of the following operations: thawing frozen fish, cleaning, gutting, cutting and preparing semi-finished products. (Appendix B Fig. 2 technological scheme for processing fish)
Scaly fish are cleaned of scales manually or with mechanical scrapers. Scaleless fish with a bony skeleton, burbot, eel, and large catfish, are skinned. Then, depending on the size of the fish and the type of further use, it is gutted and cut in various ways.
The belly of a small fish is cut open, the entrails and gills are removed, but the head is left behind. For heat treatment, it comes as a whole carcass; large fish are used as a whole carcass only for preparing banquet dishes.
After gutting, medium and large fish are plastered and the fillets are cut from the vertebral bone. As a result of plating, fillets with skin and bones, fillets with skin and rib bones, fillets with skin without bones, fillets without skin and bones are obtained. When cutting into fillets without skin and bones, the fish is gutted and washed, without removing scales, a clean fillet. Then the fillet is washed, cut into portions or semi-finished products are prepared from it.
Sometimes fish weighing from 1 to 1.5 kg are used unlined. In this case, the head is separated along with the entrails attached to it, the fish is gutted without cutting the abdomen, washed and cut into portioned pieces called round pieces.
To prepare stuffed fish by eye, pike perch or pike, gut the fish in portions without cutting the belly, cut into round pieces about 5 cm thick and carefully, so as not to damage, cut out the flesh on both sides of the spine, which is then used to prepare minced meat. This stuffing is used to fill the holes of the rounds.
Pike and pike perch are also stuffed whole. In this case, the skin of the pike is removed with a stocking, the insides are removed and the flesh is separated from the bones. Minced meat is prepared from the pulp, the skin is filled with it, the head with the gills removed is attached, and the whole thing is wrapped in cellophane. In pike perch, longitudinal cuts are made on the back, the rib bones are cut on both sides of the spine and it is removed. Then the flesh is cut out, leaving it on the skin in a layer of up to 0.5 cm. The carcass is filled with minced meat prepared from the pulp, wrapped in cellophane and tied with twine.
Fish with a cartilaginous skeleton are cut as follows. After thawing, the sturgeon's dorsal bugs are cut off, the head with pectoral fins is cut off, the dorsal fin is cut off, and the vizig is removed. As a rule, all sturgeon, with the exception of sterlet, are supplied to public catering establishments gutted. Therefore, after removing the vizigi, they immediately begin layering.
Waste from primary fish processing:
fish used whole from 14 to 20 percent, with the head removed up to 15 percent,
fish used unlayered from 17 to 45 percent,
filleted fish with skin and rib bones from 27 to 50 percent,
filleted fish with skin without rib bones from 40 to 52 percent,
fish fillet without skin and rib bones, clean fillet from 50 to 58 percent.
Storage of semi-finished products
Fish and semi-finished products from it are perishable products, as they contain a lot of water. Prepared fish carcasses for cutting portioned semi-finished products, as well as sturgeon fish links, after cooling, are stored at a temperature of 0 to 4 degrees for no more than 24 hours.
Semi-finished products should be cut no earlier than 2 hours before cooking.
Mushroom processing
The most common types of mushrooms: porcini, boletus, boletus, boletus, saffron milk caps, milk mushrooms. Champignons, which many restaurants source from greenhouses, are especially widely used. Catering establishments supply mushrooms fresh, dried, salted and pickled.
Fresh mushrooms are sorted by type and size: large, medium and small. Then the lower part of the leg is cleared of soil. Some mushrooms, champignons, etc. have their skins removed from their caps. After this, the mushrooms are immersed in cold water for 30 minutes, and then washed, changing the water 3 to 4 times. To protect the champignons from darkening, after cleaning, place them in water acidified with citric acid.
The caps of large mushrooms are finely chopped for minced meat; chopped for soups; Whole medium-sized and small mushrooms are used to prepare side dishes. Dried mushrooms are sorted, washed and soaked in cold water. Salted and pickled mushrooms are removed from the brine, washed and sorted. Large mushrooms are cut into slices or slices. Waste up to 24 percent
Processing onion vegetables.
The bottom and neck of the onion are cut off and dry scales are removed. Wash the onions only before heat treatment. The main forms of cutting onions: half rings for dressing soups, except naval borscht and soups with cereals, solyanka, beef stroganoff, onion sauce, cubes for daily cabbage soup, soups with cereals, minced meat, onion sauce with gherkins, wedges for stews, rings as side dish raw, for deep-frying. The root, yellowed and rotten leaves of the leek are removed, then the greens are cut off. The remaining part is cut lengthwise and washed. Leeks are sorted and cut into strips. The white part is cut into strips or slices.
Garlic is peeled in the same way as onions, the heads are divided into cloves and the shell is removed from them.
Table 4 - Form of cutting vegetables
Slice shapeApproximate dimensions, cmMethod of heat treatmentCulinary useStrawsLength from 4.0 to 5.0 Cross section from 0.2 to 0.3; from 0.2 to 0.3 Sautéing For complex hot fish dishes Cubes With ribs from 0.2 to 0.4 Sautéing For complex hot fish dishes Slices Varying length, height up to 3.5 Sautéing For stewed complex hot fish dishes
Potato processing
Potato processing is carried out as follows: potatoes are sorted, washed and peeled in potato peelers. Young potatoes are peeled while being washed in baths or in potato peelers without abrasive lining. The prepared potatoes are cut into pieces of various sizes and shapes. The most common forms of cutting are slices, circles, sticks, cubes, and straws. Potatoes must be cut immediately before cooking, as they darken when stored in air. Waste from 20 to 40 percent depending on the season.
Processing Asparagus
The asparagus is sorted, peeled so as not to break the heads, washed in cold water and tied into bunches. The stems in each bunch should be the same thickness and length. To do this, the protruding lower ends of the stems are cut off. Waste up to 27 percent.
Storage of semi-finished vegetable products
Peeled and chopped vegetables cannot be stored for long periods of time. In order for them to retain their taste and color, they must be immediately sent for heat treatment. The maximum shelf life of peeled vegetables is from 2 to 3 hours at a temperature of 12 degrees.
Peeled carrots and parsley are stored on baking sheets or in trays covered with a damp cloth. Raw peeled potatoes are stored in water to prevent them from darkening. Potatoes treated with sulfated sodium bisulfate can be stored in air at a temperature of 15 to 16 degrees for up to 24 hours, from 5 to 6 degrees for up to 48 hours. Parsley, celery, leeks, lettuce, sorrel and spinach are stored in baskets and sieves in refrigerated areas. Prepared asparagus is stored in water acidified with citric acid.
.2 Technological processes of heat treatment of the resulting semi-finished products
Table 5 - Heat treatment of semi-finished products
Type of heat treatment List of semi-finished products Culinary purpose Basic Cooking Basic method Boiled fish Until ready, boiled fish Poaching Fish without bones Until ready, fish poached with white wine sauce Stuffed fish Until ready, stuffed pike perch Carrots and parsley cubes For sauce Frying In a frying pan Until ready Combined Stew Fish in milk with wine Fish stewed in milk and wine until readyBakingFish + eggUntil ready, baked fish with egg
Technology for preparing boiled pike perch
Fish, filleted with skin and rib bones, is cut into portions. Two or three cuts are made on the surface of the skin of each piece so that the pieces of fish do not become deformed during cooking. Then they are placed in one row in a bowl, skin side up, filled with hot water, the level of which should be from 3 to 5 cm above the surface of the fish, onions, carrots, parsley, bay leaves, black peppercorns, and salt are added. When the liquid boils, remove the foam and cook the fish until tender without boiling at a temperature of 85 to 90 degrees for 5 to 7 minutes, counting from the moment the water boils. Store boiled fish in hot broth for no more than 30 to 40 minutes. Appendix G Calculated portion of boiled fish
Technology for preparing carp poached with tomato sauce
In a small amount of broth with the addition of cucumber brine, boil carrots, parsley, champignons, turnips, onions, peeled cucumbers, and capers. Vegetables are cut into cubes. Fish fillets are placed in a saucepan, poured with broth with roots, allowed to stand for a while, then simmered under a lid over low heat until cooked with the addition of tomato puree. Serve on a platter with vegetables and the resulting sauce. Grated horseradish and boiled potatoes are served separately. Appendix 3 Estimated portion of fish poached with tomato sauce.
Cooking technology Stuffed carp
Cut the meat from the backbone and grind in a meat grinder with soaked and squeezed bread, finely chopped and fried onions. Season the prepared minced meat with pepper, salt, add eggs, mix and refrigerate for 20 minutes. After the time has passed, place the minced meat into the skin of the carp, distribute throughout the carcass and place on a greased baking sheet. Grease the prepared stuffed carp with vegetable oil, cover with onion slices and place in an oven preheated to 180 degrees. Bake the stuffed fish for 30 minutes. When serving stuffed carp, cut into portions, decorate and serve. Appendix And Calculation Part Stuffed carp
Technology for preparing fried smelt
Let's remove the head of the fish, while simultaneously pulling out the insides. Some people find it more convenient to do this with their hands, but I still prefer a knife. Rinse the carcasses under cold water. Next, put flour with salt and fish in a bag, tie the bag and shake. This way the smelt is evenly coated in flour.
Then fry the fish in a frying pan heated with oil until golden brown on both sides. Appendix 3 Calculated portion of fried smelt.
Technology for preparing cod stewed in milk and wine
Heat the oil in a deep frying pan wide enough to accommodate all the fish fillets in a single layer. Rinse the cod under running water and dry, season with salt and pepper and place in a frying pan. Fry over medium heat on both sides until the fish flesh turns white and thickens, avoiding the appearance of a golden crust.
Add chopped garlic and dried peppers, fry for no more than 1 minute, just to allow the flavors of the seasonings to be extracted. Pour in the wine and milk, increase the heat and simmer for 5-8 minutes until the meat begins to fall off the bones. Remove the fish and place on a plate, remove the spices from the sauce with a slotted spoon, add mascarpone to the milk mixture, beat lightly with a whisk, add basil, pour over the cod and serve. Appendix K Calculation part Fish stewed in milk and wine.
Baked pollock preparation technology
Wash the potatoes, peel them and grate them on a coarse grater. To prevent the potatoes from darkening, place them in a cup of cold salted water and leave for 20-30 minutes. Peel the onion and cut into thin rings. Wash the carrots, peel and grate on a coarse grater. Cut the fish fillet into pieces, place in a baking dish greased with sunflower oil, add salt and pepper. Place chopped onion on the fish. Place grated carrots on the onion and brush with a little mayonnaise. Place the grated potatoes in a colander and let them dry a little. Place the potatoes on top of the carrots, add salt and coat with a little mayonnaise. Cut the tomatoes into rings and place them on the potatoes. Lubricate the layer of tomatoes well with mayonnaise and sprinkle with finely grated cheese. Place the pan in an oven preheated to 180°C for about 45-50 minutes. If the cheese browns earlier, cover the pan with a lid or foil and continue baking until the potatoes are ready. Appendix L Calculated portion of baked pollock fish.
3.3 Physico-chemical changes in food components during culinary processing of food products
Processes occurring during heat treatment of fish
When cooking fish, regardless of the method, the following are observed: changes in the nutritional value of the product associated with processes occurring with proteins, fats, minerals, and extractives; mass change; softening the product, as well as developing taste and aroma.
Changes in muscle proteins. As pieces of fish are heated, muscle proteins denature. It begins at a fairly low temperature of 30 to 35 degrees. In the range from 60 to 65 degrees, denaturation proceeds quickly until 80 degrees denatures 90 to 95 percent of the proteins.
Denaturation of proteins causes their coagulation, the gels of muscle fibers of myofibrils become denser. At the same time, hydration decreases and a significant part of the water is squeezed out along with minerals, extractives, and vitamins dissolved in it. As a result, the diameter of the fibers decreases, the nutritional value of the product and the weight of the semi-finished product decrease. The higher the heating temperature, the more intense the compaction of the fibers and the greater the loss of mass and soluble substances. Therefore, it is recommended to cook and simmer fish at a temperature of 80 to 90 degrees. When frying, the fish warms up in the center of the product only from 80 to 85 degrees, as a result of which the muscle fibers are compacted to a lesser extent.
When boiling and poaching, some of the soluble proteins pass into the broth before they denature. The amount is small and does not exceed 1 percent of the total content. Subsequently, these proteins also denature and coagulate, forming flakes and foam on the surface of the broth.
In addition to coagulation, hydrolytic processes partially occur during the heat treatment of fish.
Changes in connective tissue proteins.
Connective tissue consists mainly of the protein collagen. It is also part of the organic part of bones, skin, scales, gill covers, bone bugs of sturgeon fish, etc. When fish is heated, just as when meat is cooked, the collagen bundles of connective tissue swell in the presence of water. Further heating leads to the breaking of intermolecular bonds and a decrease in the length of the fibers by approximately 1/3 of their original length due to welding or shrinkage. As a result of denaturation, the volume of fish pieces is reduced, but less significantly than meat.
In the skin of fish, welding of collagen causes a greater reduction in linear dimensions and shrinkage of the skin than muscle tissue. This leads to deformation of the pieces, so before heat treatment, cuts are made on the skin of semi-finished products. Fish skin after heat treatment is relatively well digestible, since collagen after denaturation is more easily destroyed by proteolytic enzymes of the digestive tract.
With further heating, collagen fibers are destroyed, disintegrating into separate polypeptide chains, and collagen disaggregation. As a result, collagen is converted into soluble glutin gelatin. The transition of collagen to glutin is the main reason for the softening of fish and a decrease in the mechanical strength of its tissues. With excessively long heat treatment, all septal collagen is converted into glutin, the muscles disintegrate into myocomas, as a result, the quality of the finished products deteriorates.
Changing fats.
When cooking and poaching, the fat is rendered. The amount of such fat depends on the fat content of the fish and the nature of its distribution in tissues.
When frying semi-finished products from lean fish (pike perch, cod, and pike), the fat is absorbed, and when frying fatty fish (flounder, halibut, and herring), the fat is rendered. However, not only the fat content of the fish matters, but also the structural features of the adipose tissue. For example, sturgeon fish, despite their high fat content, lose little fat with all methods of heat treatment. This is explained by the fact that the fat in them forms deposits along the spine and between the myocomas, while it is located in cells of connective tissue.
When frying, some of the fat is sprayed and lost due to “burning”; some is absorbed by the breading when frying breaded products. With all methods of heat treatment of fish, the content of unsaturated fatty acids decreases and the content of saturated fatty acids increases.
Change in mass and content of soluble substances.
The change in the weight of semi-finished fish products depends, on the one hand, on the loss of moisture and soluble substances, and on the other, on the absorption of moisture by collagen. In addition, the change in mass is affected by the amount of fat released or absorbed, as well as the evaporation of moisture during poaching and frying of fish. During heat treatment, the weight loss of fish averages from 18 to 20 percent, which is half the loss of cattle meat. When boiling and frying fish, the weight loss is almost the same, ranging from 1 to 2 percent. All other things being equal, the weight of natural unbreaded fish pieces decreases more during frying than breaded ones. Frying fish in the field of infrared radiation in electric grills is accompanied by less weight loss of 4 to 5 percent. This is explained by the fact that a crust forms faster and the duration of heat treatment is reduced.
Mass losses during heat treatment of fish in a microwave oven microwave oven occupy an intermediate position between losses during cooking and frying.
When fried, products from the cutting lose only up to 15 percent of their weight. This is explained by two reasons. Firstly, in these products the structure of the connective tissue is disrupted and welding of collagen has less effect on the pressing out of moisture. Secondly, the moisture released by muscle proteins is retained in the pores of the crushed bread filler.
During cooking, 1.5 to 1.6 percent of the fish’s weight of soluble substances passes into the broth. When allowing in, the losses are somewhat less and range from 1.3 to 1.4 percent. Most of the extracted substances, up to 50 percent, are proteins that partially coagulate when heated, partially remaining in the broth, the rest is gluten, extractives, mineral elements, and fat. The composition of extractive substances includes amino acids, dipeptides carnosine, anserine, amines, nitrogen-free extractives, etc.
When frying, the loss of soluble substances is significantly less.
4. Presentation, design and serving of COMPLEX hot fish dishes
The quality of finished fish dishes is assessed according to the following indicators: compliance of the type of fish with the name of the dish, compliance with the type of processing accepted in the calculation, correctness of cutting the fish, correctness of cutting portions, condition of the breading (for fried dishes), degree of readiness, consistency, smell, taste, presentation of the dish .
Assessing the design of a dish should be approached in a differentiated manner. Thus, restaurants require that the fish be served on a platter, boiled potatoes be peeled, sauce served in a gravy boat, in addition to poached and baked dishes, additional side dishes: crabs, crayfish necks, shrimp. Regardless of the type of food establishment, general rules must be followed: the sides of the dishes are not covered with garnish and sauce; the main product and side dish are placed neatly; The dishes are heated, the temperature of the dish is not lower than 65 degrees. A side dish of fresh vegetables is served separately in a salad bowl to prevent the main product from getting cold.
To serve fish dishes, use the following dishes: for boiled fish, oval cupronickel dishes, for fried fish, cupronickel frying pans placed on small plates or oval metal dishes. Boiled fish is served in a lamb, the sauce for it, for example, for pike perch in Russian, separately in a metal sauce boat. When ordering fish dishes, pike perch in Russian, mirror carp and others, the table is served with fish knives and forks. The plates must also be warmed. It is advisable to place a plate for bones next to the pie plate.
Metal utensils
If the fish is prepared as a whole carcass from a live one, then it is also served whole, and on a utility table the waiter places it on plates if he has received the visitor’s permission.
Before release, boiled and poached fish should be stored on a steam table in broth at a temperature of 60 to 70 degrees for no more than 30 minutes. Fried fish on the stove or steam table should be no more than 2 to 3 hours, after which it is cooled to 6 to 8 degrees and stored at the same temperature for up to 12 hours. Before serving, the fish is heated in the oven or on the stove in the main way, after which it is sold for up to 1 hour. Fried and baked fish dishes are prepared according to demand.
Preparing complex hot fish dishes
Hot fish dishes can be made not only tasty, but also beautiful with the help of simple decoration, created from correctly processed and beautifully laid out elements.
The decoration elements themselves are created, as a rule, from fruits, vegetables, and seafood. The only food product that does not go well with seafood is meat, so it should not be used to decorate a fish table. Appendix B Fig. 1 decoration of dishes.
5. Sanitary and hygienic requirements for the technological process of preparing dishes
.1 Sanitary and hygienic requirements for the workplace, equipment and utensils
Requirements for inventory and tools.
Inventory includes devices that make the cook’s work easier: cutting boards, paddles, skimmers, screens, sieves, pastry bags, tips, special syringes, rolling pins, molds, recesses, combs, etc.
Cutting boards are made from a whole piece of hardwood: oak, beech, birch, maple with a smooth surface. It is allowed to make boards from synthetic materials approved by the State Sanitary and Epidemiological Supervision Authority. All boards must be marked in accordance with the product processed on them: OS - raw vegetables, OV - boiled vegetables, PC - raw fish, RV - boiled fish, RG - fish gastronomy, "Herring", X - bread and so on. During the work, they strictly monitor the correct use of boards according to the markings. After each operation, the boards are washed with hot water with detergents and a brush, having previously cleaned them with a knife from product residues, scalded with boiling water and stored on edge on a rack in special cassettes in the appropriate workshop.
All equipment is washed with hot water and detergents.
After use, sieves and gauze for straining the broth are thoroughly washed in hot water with the addition of detergents.
After washing with hot water, all metal instruments are disinfected by boiling in water or calcined in an oven.
Requirements for kitchen utensils and containers.
Kitchen utensils: pots, stovetop boilers with a volume of no more than 60 liters, stewpans, kettles, are made of stainless steel, aluminum and duralumin with a smooth surface. To avoid the transfer of odors to dishes, all boilers are assigned to certain workshops and labeled depending on the dishes being prepared. Baking trays are made of bare iron, and frying pans are made of cast iron. New forms, baking sheets, sheets must be calcined in ovens. Do not use molds, baking trays or sheets with carbon deposits for baking.
To wash kitchen utensils, bathtubs with two compartments are used. Dry and store kitchen utensils upside down on racks at a height of 0.5 to 0.7 meters from the floor. Kitchen utensils are not disinfected, as they are constantly subjected to heat treatment.
It is prohibited to use enamel cookware in restaurants, as it is fragile, especially cookware with damaged enamel. Aluminum and duralumin kitchen utensils can only be used for cooking and short-term storage of food.
Requirements for tableware.
For mechanized washing of dishes, universal dishwashers are used.
Plates, glasses, cutlery, cups, trays are washed in machines using detergents approved by the Ministry of Health of the Russian Federation.
Dishes in the dishwasher pass through processing zones:
Jet cleaning with cold water to remove small food residues for 10 seconds;
Washing with a detergent solution at temperatures up to 50 degrees for 70 seconds;
Rinsing with hot water at temperatures up to 60 degrees for 10 minutes;
Secondary rinse with hot water at 96 to 98 degrees for 10 seconds.
2Inventory marking
Marking - application of symbols
Cutting equipment is assigned to each workshop and has special markings. In its pure form, it is stored in workshops in special cassettes that prevent contact between cutting equipment for raw and finished products. Cutting boards and knives must be clearly marked in accordance with the product being processed on them: CP - raw fish, CO - raw vegetables, BP - boiled fish, BO - boiled vegetables, Greens, Salad, X - bread, RG - fish gastronomy.
Conclusion
In this course work, I examined the preparation of complex hot fish dishes, namely: baked fish, poached fish, fried fish. In addition, I reviewed the main raw materials needed to prepare these dishes. By the time the work was completed, I was convinced that the fish was indeed not only tasty, but also very healthy. However, when preparing fish dishes, you should always remember some details:
You should not use the meat of some fish: mackerel, tuna, saury when preparing dishes for children and adolescents, since the meat of these fish contains an increased amount of histidine, which turns into histamine during long-term storage, which is very harmful in large quantities;
when using fish with dark meat, it is better to prepare cutlet mass;
Fish should not be stored after defrosting;
the nutritional value of fish can be increased with side dishes and sauces; As a side dish, they usually use boiled or fried potatoes, which contain a lot of carbohydrates, which are not found in fish;
many sauces for fish dishes, containing a significant amount of fat, are served with skinny fish;
select sauces for fish dishes that have a pronounced aroma and taste of garlic, tomato, Russian, since fish has a specific smell; For the same reason, fish should be boiled with a lot of spices.
ensure that the fish retains its shape during cooking;
All these subtleties must be taken into account when preparing complex hot fish dishes to obtain optimal quality and taste that can surprise even the most sophisticated gourmet.
Literature
fish dish culinary processing
1.Bogushova V.I., Food preparation technology. - Rostov / D: Denisk, 2009 - 374 p. 2.N.I. Kovalev, M.N. Kutkina, V.A. Kravtsov “Technology of cooking”. M.: “Business literature, Omega - L.” 2010 .Radchenko L.A. "Organization of production at public catering establishments." Rostov n/d: publications. .Volskis R.S., Popova M.S., Podgorny M.I., Milerene E.Yu., Lebenka A.Yu., Nikolaeva T.S., Luksha R.K.. Biology and commercial significance of fish fish in Kaunas, Tsimlyansky, Sengileevsky and Tkibulsky reservoirs. - In the book: Rybets. Vilnius: Mokslas, 2009. 159-209 p. .Zdobnov A.I., Tsyganenko V.A., “Collection of recipes for dishes and culinary products.” - K.: “Ariy”, M.: IKTC “Lada”, 2009. - 680 p. .Korshunov N. V., “Organization of service in restaurants,” Textbook for secondary vocational and technical students. schools, - 2nd ed., revised. and additional - M.: “Higher School”, 2009. - 238 p. .Matyukhina Z.P. Commodity science of food products / Z.P. Matyukhina - M: Publishing Center Academy 2009. - 90 p. .Novozhenov Yu.M., Tityunnik A.I., “Culinary characteristics of dishes.” - Vladimir: “Light and food industry”, 2009. - 265 p. .Commodity research of food products Marina Burova - M.: PRIOR Publishing House, 2009. - 144 p. .GOST 50.763-85. Conditions and terms of storage, transportation and sale of products. .GOST 50.763-95. Culinary products sold to the public. General technical conditions. .GOST 26.669-85. Food and flavoring products. Sampling methods for microbiological analyses. .GOST 87.5621-89. Processed products of fruits and vegetables. Methods for determining fat. .GOST 15.1134-77. Food concentrates. Methods for determining the content of impurities and infestation with barn pests. .GOST 15.1139-77. Food concentrates. Methods for determining fat. .GOST 51.157-98. Original and grape wines. .GOST 26.313-84. Processed products of fruits and vegetables. Acceptance rules, sampling methods. .Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1078-01. .Hygienic requirements for shelf life and storage conditions of food products SanPiN 2.3.2.1324-03. 20.<#"justify">Appendix A
Separation of raw materials raw materials necessary for preparing complex fish dishes: main auxiliary - fish - cooking oil - potatoes - dry white wine - eggs - wheat flour - onion vegetables - vegetable oil Appendix B
Technological scheme of fish processing Appendix B
Preparing complex hot fish dishes Appendix D
Fish shop Appendix D
Equipment and dishes Appendix E
Vegetable shop Appendix G
Hot shop Appendix 3
Boiled pike perch Name of raw materialsGrossNetPike perch0.1390.122Carrot0.00 40.003Onion0.00 40.003Parsley0.00 30.002Weight of boiled fish-0.100Yield230 Appendix I
Poached carp with tomato sauce Name of raw materials Gross Netto Carp 0.2390.112 Onion 0.0050.004 Parsley 0.0050.004 Weight of poached fish - 0.100 Champignons 0.0280.021 broccoli - Garnish - 0.150 Sauce - 0.075 Yield 0.466 Tomato sauce Name of raw materials Gross Netto Basic white sauce-0.050 Eggs 0.0030.002 Margarine 0.0100.009 Citric acid 10.001 White wine 130.013 Yield 75 Name of raw materialsGrossNetWater0.0200.020Butter0.0100.010Wheat flour0.0100.010Onion0.0100.005Aaa Parsley0.0100.003Salt0.0020.002Yield50 Appendix K
Stuffed carp Name of raw materials Gross Netto Carp 0.1430.073 Wheat bread 0.0140.014 Water 0.0150.015 Onions 0.0360.030 Table margarine 0.0040.004 Eggs 0.0010.001 Garlic 0.0020.001 Weight of semi-finished product - 0.125 Weight of stewed fish-0.100 Output 325 Appendix L
Fried smelt Name of raw materials Gross Netto Smelt 0.1350.119 Wheat flour 0.0060.006 Vegetable oil 0.0080.008 Output 133 Appendix M
Cod stewed in milk and wine Name of raw materials Gross Netto Cod 0.2390.122 milk 0.0370.037 Carrots 0.0450.036 Parsley 0.0080.006 Onions 0.0190.016 White wine 0.0200.020 Vegetable oil 0.0100.010 Vinegar 0.0050.005 Sugar 0.0040.004 Cloves0.010.01 Cinnamon0.010.01 Bay leaf0 .010.01 Weight of stewed fish - 0.100 Weight of finished fish with stewed vegetables - 0.200 Yield - 350
Lecture plan: 1 Characteristics and primary processing of raw materials 2 Fish and seafood dishes: a boiled and poached fish dishes b fried fish dishes c stewed fish dishes d baked fish dishes f seafood dishes 3 Requirements for the quality of dishes and shelf life
1 Characteristics and primary processing of raw materials Fish contains % edible meat rich in proteins. About 90% of proteins are complete. Fish meat has a high content of extractive substances. Based on fat content, fish are divided into categories: lean - up to 2% fat, medium fat - from 2 to 5%, fatty - from 5 to 15%. Fish is subjected to all types of heat treatment. The choice of processing method is determined by the taste characteristics of the fish, taking into account their type, size, bone content, moisture and fat in muscle tissue.
The most common types of fish are perch, pike perch, sea bass, ruffe, which have very tasty lean meat and produce good sticky broths; salmon, chum salmon, pink salmon, salmon, nelma, whitefish, whitefish, trout, characterized by fatty tender meat; sturgeon fish - sturgeon, stellate sturgeon, beluga, sterlet - the most valuable fish with tender and very tasty meat; cod, burbot, haddock, navaga, silver hake are sea fish that have become widespread. The meat is skinny, there are very few small bones. Fish is rich in minerals and is widely used in dietary nutrition. Used for preparing cutlet mass, fried and boiled dishes;
The most common types of fish are carp, bream, carp, carp, crucian carp, tench, roach, fisherman, ram, silver carp, carp, mainly freshwater fish. They are distinguished by tightly fitting scales, the presence of a large number of small bones, and an average fat content: herring, herring, sprat, sardines, sprat, and are sold in salted, canned form, and less often fresh. Fresh herring is prepared fried; flounder flounder and halibut are distinguished by their flat body shape.
Primary fish processing Thawing of frozen fish (defrosting): - sturgeon, catfish, fillets are thawed at room temperature - placed in one row on a table or rack and kept for 6-10 hours. Weight loss - 2%. - in water – scaly and scaleless fish. For 1 kg of fish 2 liters. water. Small fish 2-2.5 hours, large fish 4-5 hours. The weight increases by 5-10%, but the amount of minerals decreases - add salt - about 10 g per 1 liter of water.
Cutting fish used whole Used for small fish, gross weight g, gills removed. The head of the larger one is removed. The scales are cleaned from tail to head. Remove the fins. The abdomen is cut open and the entrails are removed.
Cutting fish into fillets (layering) Weight of fish more than 1.5 kg. Fish without scales, fins, or entrails is cut lengthwise along the vertebral bone from head to tail - two fillets - with skin, spine and rib bones and - with skin and rib bones. The spine and rib bones are removed from the fillet - a clean fillet. Used for preparing portioned p/f, cutlet and dumpling masses, minced meat.
Cutting fish for stuffing Use pike perch and pike. Pike - carefully clean the scales, cut the skin around the head, remove it with a “stocking” from head to tail, trimming the fins. - At the base of the tail, the spine is broken, the stocking is turned inside out, and washed. - The meat is separated from the bones, a cutlet mass is prepared, and stuffed. - The processed head (without eyes and gills) is placed, everything is wrapped in gauze.
Pike perch - cut off the fins (poisonous), clean the scales. A deep cut of the flesh is made along the back on both sides of the dorsal fin and vertebral bone. The vertebral bone at the head and tail is broken and removed. Through the resulting hole, the entrails are removed, the pulp is cut off (to a thickness of no more than 0.5 cm), washed, and filled with minced meat.
Processing of scaleless fish Catfish - cleaned of mucus, rubbed with salt, washed, removed entrails, head, fins, washed, cut into portions. The skin of large catfish is removed. Burbot, eel - remove the skin with a “stocking”, remove the fins, entrails, and head. Lampreys - do not gut, remove mucus, rub with salt, wash.
Processing sturgeon fish The head is cut off along with the pectoral fins. The dorsal bone bugs are cut off from the tail to the head - scalding. Remove the fins. The flesh of the tail is cut and the visigu (dense cartilage that replaces the fish’s spine) is pulled out along with the tail. The fish is layered into sections.
The prepared pieces are placed in a fish cauldron (an elongated pan) in one row, skin side up, and filled with hot water in the ratio of 2 liters of water per 1 kg of fish during cooking and 0.3 liters per 1 kg of fish when poaching. To improve the taste, add white roots and onions to the water; pepper; cucumber pickle; and when poaching dry white wine, citric acid, butter, chopped champignons. Cooking time (on average) – minutes.
Before frying, semi-finished products are salted, breaded in flour, white breading (crumbs of dry white bread) or batter; products made from cutlet mass - semi-finished products are fried in breadcrumbs and white breading on both sides until a golden brown crust forms on the surface and kept for 5 - 10 minutes in the oven. The total roasting time is 30 – 50 minutes.
Fish fried using the basic method. Portioned pieces or whole small fish are sprinkled with salt, pepper, and breaded in flour or red breading. Fish fries. Skinless and boneless fillet pieces of small-boned fish (pike perch, catfish, cod) or portioned pieces of sturgeon fish are dried, breaded in flour, moistened in leison and breaded in red or white breading. Colbert fish (curly semi-finished product). From fillet without skin and bones (pike perch or other small-boned fish), cut into portions in the form of diamonds. The diamonds are cut lengthwise in the middle and turned out like a bow (like brushwood), after which they are dried and breaded like fried fish. Fried in fat.
Eight fish. Strips of 5-6 cm wide and long according to the required portion weight are cut from skinless and boneless fillets. The cut strips are aligned by slightly beating them. The ends of the strip are rolled toward the middle in different directions, in the shape of a figure eight, secured with wooden pegs or skewers and breaded like fried fish. Fried in fat. Fish fried in dough (orli). Pike perch fillet without skin and bones or sturgeon fish is cut into cubes up to 8 cm long, 1 cm thick along the grain. Marinate for 12 hours, remove from the marinade with a chef's needle and, shaking off any stuck-on pieces of greenery, dip into the dough (batter), after which they are immediately transferred to heated fat.
P/f from fish cutting The prepared fish is passed through a meat grinder, wheat bread from flour of at least 1st grade soaked in milk, salt and pepper are added, mixed and passed through the meat grinder again 12 times, then the beaten butter is added. For 1 kg of fish (pulp): white bread (stale) 250 g, water g, salt 20 g, pepper 1 g. Cutlets, meatballs, meatballs, telnoe, rolls, etc. are formed from fish cutlets. Place the fish chop in the form of a round cake on a damp cloth. Place minced meat in the middle and use a napkin to connect the edges of the flatbread, giving the product a crescent shape. The body is breaded in flour, leisonné and white breading. Minced meat: mushrooms and onions or chopped eggs with onions.
Serving fried fish Serve hot, with fried and boiled potatoes, vegetable puree, boiled and stewed vegetables. Additional garnishes include pickles, tomatoes, lemon, and herbs. Tomato, red, white sauces with wine, mayonnaise with gherkins are served separately. Fried products made from cutlet mass (cutlets, meatballs) differ in the way they are served. They are topped with butter or sauces and garnished with fried or boiled potatoes, mashed potatoes, and crumbly porridge.
2. from a dish of stewed fish It is most often prepared from small fish, since this method of heat treatment softens not only muscle tissue, but also bone tissue. It is recommended to stew salted and sea fish with a sharp, specific smell and taste. The fish is stewed raw or pre-fried with chopped vegetables, vinegar, spices and vegetable oil. The duration of stewing is from 0.5 hours to 1.5 hours, depending on the size of the semi-finished product. Serve with boiled potatoes or crumbly porridge.
2. d baked fish dishes Prepared from small fish (whole), cut into clean fillets (without skin and bones) and fillets with skin; as well as from semi-finished fish cutlet masses. Before baking, fish and semi-finished products are poached or fried in the main way. The products are baked with or without a side dish under various sauces at 200 – 250 C until a golden brown crust forms on the surface. Assortment of side dishes recommended for serving: boiled and fried potatoes, boiled and stewed vegetables; crumbly cereals, pasta, etc. Sauces - white, sour cream, steam.
Fish baked in Russian style. Sturgeon, perch, salmon, cod, and flounder fish are cut into boneless pieces. Steam sauce is added to a greased frying pan, a piece of fried fish is placed, sautéed onions are placed on top, and boiled potatoes cut into slices are placed around the fish. Pour in steam sauce, sprinkle with grated cheese, sprinkle with oil and bake. Release in the same frying pan. Sprinkle with herbs. Fish baked Moscow style. Pieces of fish without bones and skin are sprinkled with salt, pepper, breaded in flour and fried. Grease the frying pan with oil, add sour cream sauce, add fried fish, and circles of boiled or fried potatoes around it. Sautéed onions, fried mushrooms and a boiled egg cut into slices are placed on top of the fish. Everything is poured with sour cream sauce, sprinkled with grated cheese, and sprinkled with oil. Bake before leaving.
2. e seafood dishes These are among the most exquisite and are prepared from squid, mussels, sea cucumbers, whelk, scallops, crayfish, shrimp, crabs, seaweed and other hydrobionts. Most often, seafood is boiled or poached and served natural with various sauces - white with brine, Dutch, tomato with vegetables and fluffy rice as a side dish. Some seafood (shrimp, scallops) are deep-fried and served with tomato sauce or mayonnaise and a side dish of fried potatoes and green peas. Squids, mussels, octopuses are baked with or without a side dish in onion and tomato sauces. Requirements for the quality of dishes and shelf life Fish retains its shape; Fried fish is covered with an even crispy crust from golden to light brown; fried fish may have a slight peeling of the breading, no burnt marks, not over-salted; The consistency is soft, juicy, the meat is easily separated with a fork, but not flabby; The taste of fish is specific, without any foreign flavors, the smell is fishy; Store on the bain-marie for no more than 2-3 hours; after cooling to 6-8°C, store for up to 12 hours.
Questions for self-test 35 1 What are the culinary uses of various fish raw materials? 2 What are the features of the culinary use of fish with a cartilaginous and bony skeleton? 3 What semi-finished products can a fish carcass be divided into? 4 Name the distinctive features of the methods of cooking and poaching fish. 5 What are the rules for cutting fish for boiling and frying? 6 What dishes are prepared from fish cutlet mass? 7 List the most famous dishes in the range of fish dishes in restaurant cuisine. 8 How are seafood used in restaurant cuisine: crab, shrimp, oyster, sea cucumber, cucumber, squid? 9 What side dishes and sauces can be recommended for fish dishes?
Recommended reading 36 1 Technology of public catering products: a textbook for university students / [ed. Col.: A.I. Mnlinets, N.A. Akimova, G.N. Dziuba and others]; edited by A.I. Mglintsa. - St. Petersburg: Trinity Bridge, p. 2 Domarevtsky V.A. Food technology: a textbook for students. education institutions prof. education / V.A. Domarevtsky. - M.: FORUM, p. 3 Technology of public catering products: laboratory workshop: textbook for university students / [author: N.A. Akimova, B.A. Baranov, G.N. Dziuba and others]; edited by L.P. Lipatova. - M.: FORUM, p. 4 Kozlova S.N. Culinary characteristics of dishes: a textbook for students of education. institutions early prof. education / S.N. Kozlova, E.Yu. Fedinishina. - 4th ed.. erased. - M.: Academy, p. 5 Fominykh I.L. Fundamentals of technology and food service: textbook / I.L. Fominykh. - Vladivostok: Publishing house VGUES, p. 6 Technology of restaurant products: Workshop / I.L. Fominykh, E.V. Shemetova. - Vladivostok, VGUES Publishing House, – 96 p.
37 Use of presentation materials Use of this presentation can only be carried out subject to the requirements of the laws of the Russian Federation on copyright and intellectual property, as well as taking into account the requirements of this Statement. The presentation is the property of the authors. You may print a copy of any part of the presentation for your personal, non-commercial use, but you may not reprint any part of the presentation for any other purpose or make changes to any part of the presentation for any reason. Use of any part of the presentation in another work, whether in print, electronic or other form, or use of any part of the presentation in another presentation by reference or otherwise, is permitted only after obtaining the written consent of the authors.
Rules for cooking fish. For cooking, whole fish carcasses with and without heads, sturgeon fish links and portioned pieces are used.
When boiling fish in water, up to 2% of the soluble substances by weight of the fish are transferred into the broth, including up to 0.5% of extractive and mineral substances. To improve the taste, add white roots, onions, carrots, bay leaves and pepper. The combination of herbs and spices depends on the type of fish. In order for boiled fish dishes to have a good taste and aroma, it is better to cook the fish in a broth made from fish waste. You cannot cook fish in an aluminum pan, as it will have an unpleasant taste. During the cooking process of fish with a delicate aroma and taste (trout, salmon, sturgeon), no spices or vegetables are added. To preserve the color of trout and salmon fish, table vinegar is added to the water (10 g per 1 liter of water).
Sea fish, which has a sharp, specific smell, is boiled in a spicy broth, for the preparation of which white roots, onions, carrots, salt, allspice and bitter pepper, bay leaves are placed in water, boiled for 5-7 minutes, filtered, and vinegar is added.
In cooking cod, horse mackerel, catfish, tench, and pike, cucumber brine or the peel and seeds of pickled cucumbers are used, which softens the taste of the fish and weakens its specific smell. At the same time, the meat acquires a more tender consistency.
The taste of fish depends to a certain extent on the amount of water in which it is boiled. Therefore, the water level should be 2-3 cm above the surface of the fish. For 1 kg of fish you will need 2 liters of water.
They boil pike perch, salmon, trout, pike, sterlet, nelma, and white fish whole. Before cooking, the carcasses are tied with twine, and the sterlet is shaped into a ring (so that the fish does not become deformed). The prepared fish is placed on the grill of a fish boiler, belly down, poured with cold water or broth (so that the fish is evenly heated during cooking, and the outer and inner muscle layers are simultaneously cooked), add onions, roots, spices according to the recipe, bring to a boil, heat reduce, remove foam from the surface and cook at low heat almost without boiling (temperature 85-90 ° C) until cooked: large fish - 1-1.5 hours, small fish - 15-20 minutes. In this case, the boiling point of the water should be very low.
The readiness of the fish is determined by piercing the thick part with a chef's needle. If the fish is boiled sufficiently, clear juice will be released at the puncture site; if the juice is pink, then the fish should be cooked.
Boiled whole fish (pike perch, trout, sterlet) are cooled in broth, removed, the protein clots are washed off, and used for feasts. Small boiled fish are stored in hot broth for 30-40 minutes before serving. The water in which fish is cooked should be salted more to serve hot than to serve cold. During the cooking process, the fish flesh absorbs very little salt, and when cooled in the broth, it absorbs almost all the salt and is well salted. It is recommended to sprinkle fish that is red in color with acetic acid before cooking.
The red pigment in its tissues will turn into a chemical compound such as natural saltpeter, and during the heating process the fish flesh will not lose color.
For cooking in portioned pieces, the prepared semi-finished product is placed in deep letters or fish pots in one row, skin side up, filled with hot water, the required amount of onions, roots and spices is added, brought to a boil, the heat is reduced, the foam is removed from the surface and brought to readiness on low heat. (7-10 min.). Readiness is determined by the appearance and taste of the fish.
Links of sturgeon fish, pre-tied with twine, are placed on the grate of a fish boiler, skin side down, filled with cold water and cooked in the same way as whole fish carcasses. Spices and white roots are not added during cooking to preserve the taste and aroma of the fish. The duration of cooking depends on the type and size of the links. Sevruga is boiled for 45-60 minutes, sturgeon - 1.5-2 hours. Readiness is determined in the same way as for whole fish.
Boiled sturgeon fish is cooled in the broth, removed, protein clots are washed off with broth, removed from cartilage and placed on trays. Chilled boiled fish is used for cold appetizers. If the fish is used for hot dishes, then the links are cut into portions, placed in a deep baking tray, poured with broth and heated to a temperature of 70 ° C
Fish broths are filtered and used to prepare first courses and sauces.
Rules for steaming fish.
For steaming, all types of fish are used, as well as plastovana fish, fish fillets or portioned pieces.
The fish is cooked in steamed broth with spices, herbs or wine.
Suggested with the addition of wine, mushroom broth, fruit juice, rock brine, spices, vegetables at a temperature of 85-90 ° C
Boiled fish. The prepared semi-finished fish product is cooked as described above. A side dish is placed on a heated plate, next to it is a piece of boiled fish (skin side up). The side dish is poured with melted butter, the fish with broth or sauce, and the dish is sprinkled with chopped herbs. In restaurants, the sauce is served separately in a gravy boat.
As a side dish for boiled fish, use boiled potatoes or mashed potatoes, vegetable stew, zucchini and pumpkins. Additionally, salted or pickled cucumbers, fresh tomatoes, cabbage salad, green salad, and boiled crayfish tails are served.
The following sauces are accepted: white main, white with sorrel, white with kapartsyama, tomato, sour cream, sour cream with horseradish, horseradish with vinegar, etc. Pike perch - 145/94, pike (except sea pike) - 162/94, catfish (except oceanic) - 155/96; Azov-Black Sea mackerel - 132/94, pollock - 152/91, ocean mackerel - 154/94, ice fish - 160/91, gutted without head: sea bass - 113/94, cod, haddock, pollock - 105/91, halibut chornokori - 145/94; from semi-finished products: grenadier - 98/94 or Far Eastern mackerel - 99/94; carrots - 4/3, onions - 4/3, parsley (root) - 3/2; weight of boiled fish - 75, side dish - 150, sauce - 50. Yield - 275.
Banquet dishes from boiled fish. Banquets use valuable fish (pike perch, stellate sturgeon, sturgeon, trout, sterlet). After cooking, the dorsal “bugs” and the thread that attached the head to the caudal fin are removed from the sterlet.
When cooked, fish does not absorb the aromatic compounds of the spices and vegetables with which it is cooked, but this taste and aroma are transferred into the broth. If boiled fish is cooled in this broth, it will acquire the taste and aroma of spices and aromatic vegetables. It is good to serve boiled fish with salads and horseradish.
Boiled whole fish is placed on a heated metal oval or round dish, a side dish is laid out next to it - boiled potatoes, peeled into barrels, pears, garnished with parsley, boiled crayfish, lemon, mushrooms. The sauce is served separately in a gravy boat.
Rice. 4. 7.
Table 1 Boiled fish
Cooking technology: Fish fillets are cut into portions, placed in a pan, poured with water 3-5 cm above the surface of the fillet, add onions and carrots, when the liquid boils, remove the foam and cook until tender. Serve with boiled butter or sour cream sauce. Side dishes - potatoes in milk, mashed potatoes, boiled vegetables, stewed cabbage. Quality requirements Appearance: fish fillet placed on a plate, garnish on the side Consistency: soft, slight separation of the fish pulp is allowed Color: fish when cut is white or light gray Taste: fish in combination with sauce or butter, pleasant, moderately salty Smell: fish flavored with sauce or oil
Table 2 Stuffed fish
Cooking technology The fillet is crushed together with bread soaked in water, eggs and vegetable oil are added, mixed and shaped into loaves, wrapped in gauze, transferred to a cauldron on a greased grate with butter, and steamed for 20-25 minutes. When leaving, remove the gauze and cut into portions. Serve with boiled butter or sour cream sauce. Side dishes - potatoes boiled in milk, mashed potatoes, boiled vegetables, stewed cabbage. Quality requirements Appearance: pieces of fish that have retained their shape, garnish on the side Consistency: soft, juicy Color: products included in the dish Taste: boiled fish, moderately salty Smell: products included in the dish
Table 3 Fish zrazy with eggs
Cooking technology: Round cakes are formed from the fish cutlet mass, chopped hard-boiled eggs mixed with poached onions are placed in the middle, the edges of the cake are joined, the product is given an oval shape, breaded in flour, transferred to a baking sheet greased with oil, baked until ready in the oven 15-18 minutes. Served with boiled butter, or white or tomato sauce. Side dishes - viscous porridge, mashed potatoes, pumpkin puree, carrots stewed in sour cream sauce, stewed cabbage
Table 4 Fried fish in Leningrad style
Cooking technology: Fish fillet with skin and rib bones is cut into portions, sprinkled with salt, pepper, breaded in flour and fried on both sides, then cooked in the oven. When leaving, fried potatoes cut into slices are placed around the fish, and deep-fried onions are placed on top of the fish.
Table 5 Poached fish with white sauce and brine
Cooking technology: Fish, cut into portions, is simmered in broth with the addition of strained cucumber brine, onions, celery or parsley, and spices. Peel the pickled cucumbers, remove the seeds, cut into slices and simmer until cooked. Mushrooms are washed, peeled and boiled. When leaving the fish, put prepared mushrooms, cut into slices, pickled cucumbers, pour over white sauce with brine, and garnish.
Table 6 Fish stewed in tomato with vegetables
Cooking technology: Vegetables are washed, peeled, washed. Carrots, parsley, celery are chopped into strips or thin slices, onions - into half rings or rings. Portioned pieces of fish are cut from boneless skin-on fillets, placed in a bowl, then covered with vegetables and filled with broth or water. Add vegetable oil, tomato puree, vinegar, salt, sugar. Cover the dish with a lid and simmer until done; 5-7 minutes before the end of stewing, add pepper and bay leaf. When released, the fish is poured with the sauce with vegetables in which it was stewed.
Table 7 Poached fish (fillet)
Preparation technology: prepared boneless fish fillet with skin on is washed, cut into portions, several cuts are made on the skin and placed in trays or gastronorm containers with high sides in one row, skin side up, water is added (0.3 liters of liquid per 1 kg of fish) so so that the liquid covers the fish by 1/4 of the volume, add salt, onion, parsley root, bay leaf and simmer the fish in a sealed container for 10-15 minutes.
Table 8 Fish cutlets
Preparation technology: prepared fish fillet without skin and bones is thawed, washed, drained, cut into pieces, passed through a meat grinder along with wheat bread soaked in milk, salt is added, pasteurized liquid egg product is mixed thoroughly and beaten. Cutlets or balls are formed from the fish cutlet mass, breaded in breadcrumbs and baked on both sides in an oven until cooked at a temperature of 220-250°C for 5-8 minutes on each side.
Table 9 Fish meatballs with sauce
|
Product Name |
gross, g |
|
|
Used cod fillet |
||
|
Wheat bread |
||
|
Bulb onions |
||
|
Wheat flour |
||
|
Weight of semi-finished product: |
||
|
Butter |
||
|
Weight of finished meatballs: |
||
|
Sour cream 15% |
||
|
Drinking water |
||
|
Butter |
||
|
Wheat flour |
||
|
Tomato paste |
||
|
Sauce weight: |
||
Preparation technology: prepared fish fillet without skin and bones is washed, cut into pieces, passed through a meat grinder twice along with peeled onions, washed in running water for 5 minutes and wheat bread soaked in milk. Add salt to the resulting mass, mix well and form into 1-2 balls. per serving, breaded in wheat flour and baked on both sides in the oven until cooked at a temperature of 220-250°C for 5-8 minutes on each side. Then pour in sour cream and tomato sauce and bring to readiness in the oven.
To prepare sour cream sauce with tomato: prepare sour cream sauce from dried wheat flour, water and sour cream. Add tomato paste poached with butter, boil, stirring, at low boil for 3-5 minutes, filter and bring to a boil again.
When leaving, fish meatballs are poured with the sauce in which they were stewed.
Table 10 Don Zrazy
|
Product (semi-finished product) |
Gross, g |
|
|
or Sea Perch |
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or Cod |
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or Pacific hake |
||
|
or Ice fish |
||
|
or whiting |
||
|
Bulb onions |
||
|
Margarine |
||
|
Parsley (greens) |
||
|
Wheat flour |
||
|
Wheat bread |
||
|
~ Weight of semi-finished product |
||
|
Cooking fat |
||
|
~ Lots of fried zraz |
||
|
Porridge crumbly |
||
|
or Mashed potatoes |
Cooking technology From the prepared fish fillet without skin and bones or without skin and cartilage, cut into thin wide pieces, lightly beat them into a layer 0.5-0.6 cm thick, salt, sprinkle with pepper, and then wrap the minced meat in them, giving the product an oblong shape. form. Formed zrazy are breaded in flour, dipped in lezon, breaded in white breading (grated wheat bread) and fried in fat. For minced meat: chop the onion, lightly sauté, cool, add wheat crackers, chopped eggs, chopped parsley or dill, salt, pepper and mix everything.
Zrazy are sold in 1-2 pieces. per serving with garnish, pour over fat. You can serve the dish with sauces - tomato or mayonnaise.
Side dishes - crumbly buckwheat porridge, mashed potatoes, fried potatoes, vegetables poached with fat.
Table 11 Pike perch or pike, stuffed (whole)
Preparation technology: Pike perch or pike is cleaned of scales, gutted, the head is separated and washed. Then the rib bones are cut from the inside of the carcass and separated along with the spinal bone without cutting through the skin.
After this, the pulp is cut off, leaving it on the skin in a layer of 0.5-1 cm. The cut pulp is used to prepare minced meat. For minced meat: fish pulp, sautéed onions, garlic, wheat bread soaked in water or milk (from flour of at least grade I), pass through a meat grinder, add softened margarine, eggs, salt, ground pepper and mix everything thoroughly. The carcass is filled with minced meat, given the shape of a whole fish and simmered for 15-20 minutes with the addition of spices and bay leaves 5-10 minutes before readiness.
Pike for stuffing can be processed in another way. It is cleared of scales, washed, the skin around the head is cut and carefully, so as not to tear, it is removed entirely in the direction from the head to the tail. The spine is broken so that the caudal fin remains with the skin removed. In this way, the skin with the tail and the flesh of the fish with bones and head are obtained. After this, the head is removed, the abdomen is cut, the entrails are removed and the flesh is separated from the rib bones and spine. The pulp is used for minced meat. The skin removed from the fish is filled with minced meat and the product is given the shape of a whole fish. The hole through which the fish was stuffed is tied or sewn shut.
The fish is served whole or cut into portions. When released, the fish is garnished and poured with sauce.
Side dishes - boiled potatoes, mashed potatoes, boiled vegetables with fat, vegetables stewed with fat. Sauce - tomato, tomato with vegetables, sour cream.
