Chopped meat cutlet steam - technological map of cooking. Name of the dish: Meat cutlet chopped steam. Routing (recipe) . Cutlets or meatballs are formed from the prepared cutlet mass, steamed or boiled in water until tender for 1. Back to the list of dishes: SECOND COURSES.

Routing. Routing. Product name: Meat cutlet chopped steam. P align='left'>1.5 Technology system cooking meat cutlets. Technological process consists of the following operations: preparation of raw materials, preparation of minced meat, molding of semi-finished products, storage and sale. 1.6 Technological map. Culinary recipe ‘Meat-potato cutlets Khlynovsky’. The recipe includes a list of products, indicating the quantity and method of processing, & nbsp. Collection of technological maps Boarding school: Cutlets, meatballs, school chopped meat schnitzels: Prepared cutlet meat is cut into pieces, minced in a meat grinder along with wheat bread, pre-soaked in water, onions. TECHNOLOGICAL CHART OF THE CULINARY PRODUCT (DISH) . 43 boiled beef 37. 44 beef soufflé 38.

Mushroom sauces can be prepared in vegetable oil, ghee or butter. Development of a draft technological map of the dish and development of the recipe. Organoleptic and laboratory quality control, calculation of cutlet recipe organoleptic dish. Poultry dishes, as well as meat dishes, are important. Recipe for a dish Big meat platter · 7. Technological map. Cutlets baked in natural sauce. Roasting in an oven. 1.5 Technological scheme for the preparation of meat cutlets. Table 6 Technological map of cabbage. Product name. The norm of products for 1 serving, g. Chopped meat cutlet steam: Prepared cutlet meat is cut into pieces, passed through a meat grinder twice, mixed with & nbsp. Technological map as a departmental technical document. 3 technological cards of dishes from minced meat— » Cutlets.

TECHNOLOGICAL CHART Recipe. TECHNOLOGICAL CHART Recipe. Product name Product consumption per 1 ed. Cutlets with meat of young bull-calves 'Classic' series tm 'MLM Cutlets', 335 g. Cutlets "Volga with garlic", Mozhaisk Meat Yard (box 5 kg). Technological maps - Main dishes (563.5 kb.) Available files (48). Chopped beef cutlets with stewed cabbage. Name of raw materials, food products. Tools, technological equipment, abrasive materials. Products of the meat, dairy, fish, flour and cereal, feed and microbiological industries.

1. 1.5 Technological scheme for the preparation of meat cutlets. 2.6 Technological map. Table 6 Technological map of cabbage.
2. Routing. Routing. 2 Product name: Chopped meat cutlet steam.
3. Cooking technology: meat cutlets, garnish stewed cabbage, Technical and technological map and calculation of raw materials for sour cream.
4. Technological preschool cards. Meat cutlet chopped steam. Technological map (culinary recipe). Type of processing: Cooking.
5. Culinary recipe ‘Khlynovskiy meat and potato cutlets’. The recipe includes a list of products, indicating the quantity and method of processing.
6. The instructional and technological map for preparing the dish "Cutlets, meatballs, meat schnitzels" is presented in Appendix 1.
7. 1.5 Technological scheme for the preparation of meat cutlets. 2.6 Technological map. Table 6 Technological map of cabbage .
8. Technological scheme for the preparation of meat salad, cutlets. Routing. Mass of boiled meat products.
9. Cooking technology: meat cutlets, stewed cabbage as a side dish. Technical and technological map and calculation of raw materials for sour cream.
10. Some cooks believe that meat should be chopped with a knife or minced in a blender, and not in a meat grinder, arguing that a meat grinder destroys the structure of the meat fibers and flattens them, but does not grind. In their opinion, although such cutlets are soft, they do not melt in the mouth.
11. Name Meatballs *. Meatballs from semi-finished products industrial production*. Beet cutlets baked with vegetable oil.

Collection of technological maps Boarding school: Cutlets, steam meat chops: Prepared cutlet meat is cut into pieces, passed through a meat grinder twice, mixed with wheat bread soaked in water, again passed through a meat grinder. Technical and technological map. Name of raw materials Consumption of raw materials for 1 serving finished products, city. Technological map as a departmental technical document. 3 technological cards of minced meat dishes - "Cutlets & nbsp.

The technological map for making cabbage soup from fresh cabbage was violated meat broth with sour cream, compote. Meat chopped cutlets. Chopped cutlets are traditionally made from minced meat, to which bread or crackers are added. Cutlets are made from meat, fish, poultry and vegetables. Originally the word ‘cutlet’. Meat cutlet chopped steam: Prepared cutlet meat is cut into pieces, passed through a meat grinder twice, mixed with. Semi-finished products from cutlet mass.) Instructional and technological map for preparing the dish "Cutlets, meatballs, meat schnitzels" & nbsp.

Technological map No.Meat cutlet Sytnaya, 1 pcs serving catering(SR-recipe No. 154)

Publishing house "Economy", Moscow 1983

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cookingmeat cutlets Sytnaya,must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Pork and beef meat is washed under cold running water, left in a perforated container for a stack of water, then dried, cut into pieces of arbitrary shape.

White bread is cut into pieces, soaked in water, left to swell, then squeezed. Onions are cut into random pieces.

Chopped meat soaked in water White bread, onions are passed through a meat grinder with an average diameter of the holes of the grate 1 time. Then add salt, ground black pepper, eggs, mix well until smooth, beat out. Wet hands form cutlets of a rounded flattened shape, weighing 105-110 g each. Breaded in flour.

Semi-finished cutlets are fried in a pan in the main way on both sides until a golden crust is formed. Bring to readiness in a steam convection oven at a temperature of 150 * C (20% steam) for 10 minutes.

Onions are cut into strips, fried until golden brown.

Fried eggs with fried eggs from 1 egg.

Mayonnaise is applied to the finished cutlet with a mesh. Then spread the fried onions, on top - fried egg. Cutlets are placed on a baking sheet, cooled in a shock freezer to + 3 * C, placed in gastronorm containers. Stored before shipping in the refrigerator.

Transported in a refrigerated car body.

1. Characteristic ready meal, semi-finished product

Appearance- Meat cutlets of a rounded flattened shape, fried until golden brown. Fried onions and a fried egg are laid on top of the cutlets.

Taste- the ingredients included in the cutlets, without foreign aftertaste.

Smell- the ingredients included in the cutlets, without foreign smell.

1. Requirements for registration, implementation and storage

Meat cutlets Sytynyemade as needed. Permissible shelf life of cutlets, according to SanPin 42-123-4117-86 at a temperature of + 2 + 4 * C, no more than 3 hours from the end of the technological process.

Technological map no.Cutlet home frozen, semi-finished product(SR-recipe No. 658)

Publishing house "Economy", Moscow 1983

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cookinghomemade frozen cutlets, p / f,must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Goodnessmeatdetermined by organoleptic, chemical and bacteriological examination of the carcass, its parts or individual organs.

In the organoleptic evaluation of meat, it is determined appearance and color, texture, smell, condition of subcutaneous and bone fat, condition of tendons, quality of broth after cooking meat.

Meat good quality characterized by the following indicators:

• The surface of cutlet meat pieces should have a dry, pale pink or pale red crust. Fat inclusions - evenly distributed in the thickness of the meat piece. On the cut, the meat should be slightly moist, but not sticky. Meat juice is clear. The consistency on the cut is dense and elastic, the pits formed by pressing with the fingers should quickly level out. The smell of good quality meat is pleasant and characteristic of pork.

Meat entering the facility must be properly processed, without signs of spoilage, defects , marked.

Diet eggsor canteens with bright orange yolks.

White wheat bread- shaped or loaf. It is better to use stale bread.

Onion, sautéed for minced meat,freshly prepared.

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Stale wheat bread cut into pieces. Soaked in cold water, leave to swell. Then squeeze (50%).

Pork (cutlet meat) is ground in a meat grinder. Minced meat is combined with soaked bread and sautéed onions once again passed through a meat grinder with medium mesh cells. Then add eggs, salt, spices. Minced meat is thoroughly mixed and beaten out.

Minced meat for homemade cutlets is portioned. The mass of 1 billet is 74-75 g. From the finished cutlet mass, products of an oval - flattened shape with a pointed end are cut. Breaded in breadcrumbs. Lay on a baking sheet. Freeze in a shock freezer.

Then they are placed in a vacuum bag of 10 pieces. Vacuum "hard" vacuum. Packages are marked (name of p / f, date and time of production, quantity or weight).

1. Characteristics of the finished dish, semi-finished product

Appearance- cutlets of an oval-flattened shape, having the shape of a leaf with a pointed end, breaded in white breading.

Taste- characteristic of frozen meatballs. No foreign aftertaste.

Smell- characteristic of frozen meatballs. No foreign smell.

1. Requirements for design, implementation and storage.

Frozen homemade cutletsmade as needed.

Permissible shelf life of the product, according to SanPin 42-123-4117-86.

Chopped semi-finished products:

– at a temperature from minus 5°С to 0°С – no more than 3 days

- in a vacuum package at a temperature of minus 18 ° C - no more than 3 months.

- at a temperature of minus 18 ° C - no more than 3 months.

Fried meat cutlet, 1 pc.

Technical and technological map No.Fried meat cutlet, 1 pc.

(SR-recipe No. 154)

Publishing house "Economy", Moscow 1983

1. APPLICATION AREA

This technical and technological map applies to fried meat cutlet, produced in the name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking fried meat cutlets, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Frozen semi-finished meat cutlets are defrosted in a refrigerator. Shape with a wide knife. Fry in a frying pan in the main way on both sides until golden brown.

Bring to readiness in a steam convection oven at a temperature of 150 * C (20% steam) for 10 minutes. Ready cutlets put on a baking sheet, cool in a shock freezer to + 3 * C, put in gastronorm containers. Stored before shipping in the refrigerator.

Mark (name of products, quantity, date and time of preparation).

Transported in a refrigerated car body.

1. Characteristics of the finished dish, semi-finished product

Appearance- products of an oval-flattened shape with a pointed end 1 cm thick, fried until golden brown.

Taste- ingredients included in meat cutlets, without foreign taste.

Smell- ingredients included in meat cutlets, without foreign smell.

1. Requirements for registration, implementation and storage

Fried meat cutlet made as needed.