Home Salads and appetizers Technology for the preparation of chicken roll with a technological map. Chicken roll with cheese, blank. Chicken roll with scrambled eggs, semi-finished product

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Technology for the preparation of chicken roll with a technological map. Chicken roll with cheese, blank. Chicken roll with scrambled eggs, semi-finished product

Recipes meatloaf there are many on the forum, but I want to offer you a recipe for the very roll that was given and is still being given in Kindergartens. He is very different delicate taste, the absence of a strong crust. The recipe is suitable for the whole family. The roll can be steamed or baked in the oven. Who has a slow cooker, you can also cook in it.

So:

Meatloaf with egg and green onions from Kindergarten

We need:

Any meat (beef, pork, chicken, turkey) or prepared minced meat - 400 grams
Dried White bread- 2-3 pieces
Milk or water for soaking bread - 50-100ml
Onion optional - 1 small head
Egg - 1 piece
Boiled egg for filling - 2 pcs + a little green onion
Salt to taste

Scroll the meat through the fine grate of the meat grinder. Add soaked-not-wrung white bread and onions. Scroll again. If you make out minced meat, then scroll it again with onions and bread. Add a raw egg, salt to taste and knead the cutlet mass well.

Spread the cutlet mass on the film in an even layer with a layer of 1.5-2 cm. Top with finely chopped: boiled eggs and green onions.

Then connect the edges of the film so that the edges of the cutlet mass are closed. Pinch the top and side edges of the roll.

Line a baking dish with baking paper or foil. Open the roll and carefully, holding the front edge of the film, turn it over with the seam down. Remove the film. Pierce the roll several times with a fork so that it does not crack during baking.

Bend the front and back edges of the paper or foil and make a kind of cradle. If desired, the roll can be greased with an egg and sprinkled with breadcrumbs, sprinkled with a little oil. (I didn't).

Pour a little boiling water inside the cradle - 50 grams. This is necessary so that our roll does not burn and does not form a strong lower crust.

Bake the roll in an oven preheated to T \u003d 220 degrees for 30 minutes until golden brown.

Cut the finished and slightly cooled roll into portions and serve with any side dish, lightly sprinkled with melted butter. You can pour it with milk or milk-sour cream sauce.

Recipe milk cream sauce can be found here:
Meatloaf stuffed with scrambled eggs (Technical card D.sad)

Cutlet meat of beef is crushed through a meat grinder, bread soaked in water is added and crushed again through a meat grinder, salt is added and mixed. For minced meat raw eggs(processed in accordance with the Sanitary Rules) are broken and combined with milk, salt is added and whipped. The scrambled mass is poured onto a heated functional container, lubricated with oil, and baked in an oven at a temperature of 210-220 ° C for 15-20 minutes. A cutlet mass is laid out on a cling film with a layer of 1.5-2 cm, an omelette is placed on it, the edges of the film are connected, the roll is transferred to a functional container, lubricated with oil. 2-3 punctures are made on the surface of the roll and steamed for 25-30 minutes or baked at a temperature of 210-220 ° C for 20-25 minutes. The finished roll is cut into portions. Organoleptic quality indicators Appearance- the surface is even, without cracks, minced meat in the cut is in the center of the product. Color - meat gray or light brown, minced meat - light yellow. Consistency - products are homogeneous, juicy, minced meat (scrambled eggs) - tender, porous, elastic. The smell is characteristic of products made from cutlet mass, without any foreign smell. Taste - typical for meat products from cutlet mass, minced meat - eggs and milk.

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SPbGTEU Approved by DirectorLaboratory ETKP__________ S.A. Baranova Technico - flow sheet No. 21 dated 03/26/2013 Chicken roll with ham1. Scope This technical and technological map applies to the dish (product) Chicken roll with ham produced by SPbGTEU and sold in the ETCP Laboratory and branches - Name of branches (if any) -.2. Requirements for raw materials Food raw materials, food products and semi-finished products used to prepare this dish (product) must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality etc.).3. Retseptura№Naimenovanie polufabrikatovRaskhod raw materials and p / f 1 portion gBrutto, gNetto, g1Kurinoe file1111042Vetchina osobaya20193Syr Gollandskiy26,5244Bekon streaky zhira20205Maslo sunflower rafinirovannoe10106Bulon kurinyy5050 7Sol sodium pischevaya0,050,058Hleb wheat formovoy30309Maslo creamy nesolenoe141410Ris333311Svekolny bulon141412Spetsii Kurkuma0,010,0113Pomidory (Tomatoes) ground 1008514 Green onion (feather) 32.415 Unsalted butter 1010 Yield of semi-finished product, g: 410 Yield of finished product, g: 4704. Technological process, requirements for execution, sale and storage The 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. Clean chicken fillet, beat (0.5 mm), salt, pepper, cut ham into a thin slice, cheese 1x1 bar , roll up. Wrap with bacon, fry in a pan, then bring to readiness in a combi oven 170C for 20-25 minutes. Psh. peel the bread, cut into 1 cm thick, fry in butter. Prepare rice: sort, rinse, 1 part in beetroot broth, 2nd in water with turmeric, 3rd in water. Season each with oil, blanch the tomatoes, remove the skin, cut out ..., remove the core, salt, fill with rice, drizzle with oil, warm in the heat. closet 3 min. Warm green onions in oil. Serving: put ready-made tomatoes on a plate, style. toast, fillet on it, decorate with onion and butter. 65 С The allowable shelf life of the dish (product) is set in accordance with SanPiN 2.3.2.1324-03. The document was prepared using the "Chief Expert" program5. Quality and safety indicators5.1. Organoleptic characteristicsAppearanceColorConsistencyTaste and smellChicken roll with hamThe meat is evenly fried, the color is golden even. An indicator of meat readiness is the release of colorless juice or pink juice on the cut. The crust is golden, the color of the meat on the cut is grayish. The crust is soft, the pulp is juicy. Dish with no signs of weathering. Baked, fried meat, with the aroma of spices. Moderately spicy, salty. Without discrediting signs.5.2. Normalized physico-chemical parameters: Mass fraction, % Dry matter Fat Sugar Salt Min. Max. Min. Max. Chicken roll with ham (in the whole dish (product)) ------5.3. Microbiological indicators (SanPiN 2.3.2.1078-01, index 1.9.15.12) KMA-FanM CFU / g, not more Product weight (g), in which it is not allowed: BGKP (coliforms) E / coli S. aureus Proteus Pathogenic, incl. Salmonella Chicken Ham Roll 1 x 10^31.0-1.00.1256. Nutritional and energy valueProteins, gFats, gCarbohydrates, gCalorie content, kcal1 serving (470 grams) contains 48.9446.3532.54743.04100 grams of the dish (product) contains 10.49.856.92157.94 "

Chicken rolls look very impressive, they turn out delicious, they are not difficult to prepare. They also have a huge number of toppings. Inside you can wrap prunes, mushrooms, cheese, scrambled eggs and various vegetables.

Here are collected the most interesting recipes chicken rolls, the cooking process is described step by step.

Chicken rolls - general cooking principles

Rolls can be prepared in two types: hot dishes that are served with side dishes for lunch or dinner. But there are also chilled rolls. They will completely replace the sausage, they will become a wonderful decoration for cold cuts, such a recipe is also below.

For rolls, breast fillet or meat cut from the thigh is usually used. If a roll is being prepared like a sausage, then you can simply boil all parts of the carcass, then pick the meat from the bones and use it according to the recipe.

What usually goes into the filling:

prunes, dried apricots, nuts, pineapples;
pickled or fried mushrooms;
vegetables alone or with other ingredients;
cheese, cheese, chicken or quail eggs.

Garlic is often added, mayonnaise and sour cream give the rolls juiciness. They can be used in a filling, marinade, or in a sauce just like cheese. It can be added inside or sprinkled on top of the rolls for a beautiful crust.

Hot rolls are baked in the oven immediately or after preliminary frying, but can be stewed in a saucepan on the stove with the addition of different sauces. Cold rolls can be prepared with gelatin, so they require refrigeration. Or also baked, then cooled, it all depends on the recipe.

Chicken roll recipe: step by step with prunes

One of the most popular chicken recipes. The technology of poultry preparation, stuffing, twisting and cooking the dish, sauce is described step by step.

Ingredients

550 g chicken breasts;
70 g prunes;
2 tbsp. l. mayonnaise or sour cream;
a clove of garlic;
70 grams of cheese;
10 ml of oil;
salt pepper.

Preparation

Rinse the prunes, put in a bowl and pour hot water for half an hour. It is advisable not to use boiling water, otherwise the fruit will turn sour. Enough water 60-80 degrees.
From this amount of products you will get two rolls. We take two small fillets, they can be a little less or a little more in weight than indicated in the ingredients, that's okay.
We put it on the board, cover with a film and beat it off with a hammer. First we make one fillet cake, and then another one.
Peel a clove of garlic, but you can take more, squeeze it into mayonnaise, add salt and pepper, stir. In general, you can use any seasoning for chicken.
We rub both pieces of fillet on both sides, put in a bowl and cover with something so that the product does not dry out.
We take out the prunes from the water, squeeze them with our hands. We spread on a cutting board, cut into small cubes or straws.
Turn on the oven, let the stove warm up to 190 degrees.
Take the pieces out of the bowl chicken fillet in mayonnaise, they have already marinated a little. It is better to immediately put both in front of you to evenly divide the filling.
Lay the pieces of prunes on the fillet.
We rub hard cheese and separate half, remove. This part will be needed for the finishing sprinkle.
With the remaining cheese, lightly sprinkle pieces of prunes. The product will help the roll to hold together, make the filling tastier.
Carefully twist the roll and tie it with a thread, you can take absolutely any.
In a similar way, we twist the second roll with prunes.
Lubricate the mold with oil, lay the rolls with the seam down. Top them with oil too.
Bake for 15 minutes in a preheated oven.
We take out the form, carefully remove the threads. The rolls by this point should already have seized and strengthened.
brush the rolls again with a brush, you can collect the oil immediately from the mold.
Sprinkle the chicken rolls on top with the remaining cheese. You can just put a few pieces, they will melt and spread.
We put the rolls back in the oven and cook for another 15-20 minutes. When serving, we supplement the dish with herbs, fresh vegetables, olives.

Chicken roll recipe: step by step with mushrooms and cream

Option very delicious food with sauce. The recipe for chicken rolls describes step by step the preparation of the mushroom filling and creamy filling. If desired, you can use diluted sour cream.

Ingredients

4 chicken fillets;
190 g mushrooms;
onion head;
100 g of cheese;
50 g oil;
vegetable oil;
180 g cream;
1 tsp flour;
two cloves of garlic.

Preparation

Let's start with the fillet. Rinse, dry, cut into two plates, but not completely. We make a book, unfold it and put it on the board. We beat with a hammer.
We rub the chicken chops with spices, let them marinate.
Cooking mushroom stuffing. Let's start with the bow. We clean the head, cut into small cubes.
Set aside a teaspoon butter for the sauce, put the rest on the pan. Add onion and fry in oil for just a minute.
Wash the mushrooms quickly. Shake off the water and cut into cubes. Shift to the bow. Cook everything together in butter for about ten minutes. Add spices to taste.
Cool the mushroom filling. You can transfer from the hot pan to a bowl to make it faster.
We rub the cheese and divide it in half. Add one part to the cooled mushrooms, throw crushed garlic, stir. The filling is ready.
We lay the fillet in front of us, distribute the mushroom filling with cheese between all the pieces.
We roll the rolls. We fasten with a thread or sew with toothpicks.
Warming up vegetable oil fry in a frying pan until smokey and over high heat chicken rolls with mushrooms, first on one side, then on the other.
We remove the rolls in a baking dish, carefully remove the strings or toothpicks. We lay at a distance of 3-4 millimeters from each other.
Melt a teaspoon of butter, add flour and lightly fry them. Add cream in a thin stream, heat the sauce until it boils. We throw salt into it, add a pinch of pepper, remove from heat.
The remaining cheese can be added to the sauce and stirred, or used as a topping. We do what we like best.
Pour the sauce over the rolls, sprinkle with cheese on top, if you didn’t add it right away.
Preheat the oven to 180 degrees.
Place the chicken rolls in the oven. Bake for approximately 20 minutes. The fillet is cooked quickly and it is already fried, the filling is also almost ready, so you should not overdo the dish in the oven.
Serve the dish along with the sauce, you can add a potato side dish, pasta, buckwheat.

Chicken Roll Recipe: Gelatin Step by Step (in a bottle)

very interesting and delicious recipe chicken roll, the technology of its preparation in a bottle is described step by step. This dish can replace sausage, it is very tasty, juicy, suitable for festive table and everyday morning sandwiches.

Ingredients

3 large legs;
25 g gelatin;
four glasses of water;
salt pepper;
bay leaf.

Preparation

You can use a whole chicken for this roll, any parts of the carcass, only the drumsticks, just take an amount equal to about three legs. This is about 1.2-1.5 kg. If the chicken is whole, then there are more bones in it, we take this into account.
Washing the main ingredient cold water, put in a saucepan.
We throw peppercorns, laurel and pour four glasses of water. In general, you can also add an onion, carrot, parsley or celery root to make the broth even more aromatic.
Put on the stove, cook the chicken until soft. There is not much water, so carefully remove the foam, do not capture the excess. If you add more liquid, then the broth will not turn out so saturated. At the end of ten minutes, add salt.
We take out the finished chicken, leave to cool in a bowl.
The broth must also be cooled, filtered from all that is superfluous. Dissolve gelatin in a glass of broth. We insist for as long as indicated on the package.
The cooled chicken must be disassembled. The roll can be prepared only from pure meat or add skins cut into small pieces. The pulp itself is simply disassembled by hand into small pieces.
Add to chicken meat a glass of broth.
We heat the gelatin so that it dissolves, we also send everything to a bowl with chicken, stir. If the amount of liquid suits, then the rest of the broth can be omitted.
It is advisable to taste the broth, it should be slightly salty, because after the roll hardens, some of the taste will be lost.
We take a bottle with a wide neck from kefir or milk, there are juices in plastic, put everything out of the bowl and send the liquid with gelatin.
Close, shake several times to distribute the pieces evenly.
We put the future roll in the refrigerator, leave for 5 hours until completely solidified.
Before use, the bottle must be carefully cut, remove the roll. Cut it into round slices across, like a sausage.

The most delicious rolls obtained from domestic and farm poultry. Chickens that are stuffed with vitamins and hormones do not have a pronounced flavor.
Chicken fillet does not like prolonged heating and baking. It is not necessary to cook the rolls for more than half an hour, otherwise the meat will become dry and tough.
So that the filling does not fall out of the rolls and is securely fixed, you can add a little grated cheese. It goes well with mushrooms, eggs, prunes, various vegetables.
Chicken does not like rich tomato sauces and sauces. It is better to bake rolls under cream, sour cream, ideal for pouring classic sauce Bechamel.

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Background information includes.

This technical and technological map applies to chicken fillet roll with shrimp and wild rice, produced in a hot shop and sold at the Nostalzhi restaurant

2. REQUIREMENTS FOR RAW MATERIALS

food raw materials, foodstuffs and semi-finished products used for the preparation of chicken fillet roll with wild rice must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and products	Consumption of raw materials and products for 1 serving, g

seaweed noria
Peeled tiger prawns
green asparagus

Chicken fillet
Ground white pepper
Sesame oil
Thyme fresh
Cream 22%
Garganzola cheese

Sweet red pepper
Onion sibulet
Rice wild (boiled)

4. TECHNOLOGICAL PROCESS

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.

Noria algae are cut into strips. Peel tiger prawns, cut, release from the abdominal wreath, flatten.

Cut off the top of the asparagus. Peel the ginger and chop coarsely. Cut the chicken fillet into strips, beat off with the back of a knife, trim.

Put the shrimps on flat elevators, trim with a knife, place the tops of the asparagus on top, wrap in the form of rolls, wrap the rolls with beaten chicken fillet.

Put chopped ginger in a vacuum bag, pour white ground pepper.

5. REQUIREMENTS FOR FORMULATION, IMPLEMENTATION AND STORAGE

The dish is beautifully decorated

Shelf life of chicken fillet roll with shrimp and wild rice according to SanPiN 2.3.2.1324 -48 hours at a temperature of 0 to 6 0C.