Currently, modern technological processes and food production industries make life much easier for cooks and housewives. The time spent on cooking should be minimal, and the taste of the dish should be perfect. Isn’t this the same principle you adhere to when preparing your own lunch?
Semi-finished products are food products that make cooking much easier for us, making the process simpler and faster in time. Today we will talk about semi-finished fish products.
They are one of the most popular product groups among customers. How are they produced, how should they be stored correctly, and what can you prepare from such semi-finished products in your kitchen? Let's figure it out.
Semi-finished fish products
Any semi-finished fish product is a culinary “product” that is at the stage of intermediate readiness. Semi-finished fish products are mainly carcasses cut in a special way, devoid of bones and inedible parts. Also semi-finished fish products include cutlet and dumpling mass, small-piece and portioned products.
Simple and complex semi-finished fish products can be combined into one huge list. The main demand, of course, is for fish that are deboned and divided into fillets, which are easy to cook. Cutlets, dumplings, minced fish, zrazy, etc. are in great demand among culinary experts.
Main advantages
As you know, any food product has its own culinary advantages and disadvantages, production technological pros and cons. The same applies to semi-finished products.
Defrosting fish
The fish, which will later be used to prepare semi-finished products, is subjected to mechanical processing. Frozen fish is most often used for production. Before you start processing, it must be thawed. This is done in two ways. Firstly, the fish can be defrosted in the air. Secondly, in special volumetric baths with water.
As a rule, defrosting in air is used for fish in large briquettes. It is placed in the air, covered with a special protective film, in order to reduce the amount of evaporation and leaking juice. The use of plastic film helps to avoid weight losses that will certainly accompany the process with this type of defrosting of fish.
Water is usually used to defrost individual fish carcasses. The fish is placed on special metal grids in the form of baskets. The incoming water washes the carcasses, helping to defrost them, and then flows into the sewer pipe. The duration of the defrosting process will depend on the amount of fish (in kg). During the entire process, temperature measurements are taken several times. As soon as it is about -1 degree, the carcass has defrosted - you can begin further work with it.
If we compare the two methods, manufacturers use the second one an order of magnitude more often. Firstly, the maximum possible amount of nutrients remains in the fish. Secondly, the process takes less time. And thirdly, when defrosting in air, the product loses up to ten percent of its mass, which does not happen in the case of water.
Processing scheme
After the fish is thawed, it is cleaned of scales, fins are removed, the head is separated and all entrails are removed. Once all these important steps have been completed, the fish carcasses are washed under running water and placed on special racks. Careful processing of fish is very important in production. In this case, preparing semi-finished products is much simpler, faster and of better quality.
Types of semi-finished products
- For cooking. Whole fish or individual links (pieces) are used. Portioned pieces for cooking can be with or without bones. In order to prevent deformation during cooking, each fish piece is pierced or cut in several places.
- For allowance. As a rule, this method of preparing fish is most often used for big holidays and special banquets. The fish is poached (warmed up) in water or sauce. Here they use semi-finished fish products in the form of a whole carcass or individual pieces without skin and bones. Small incisions are also made on the skin.
- For frying. This is the main preparation of semi-finished fish products. Links, whole fish, portioned pieces, boneless and skinless fillets can be used here.
- Also, semi-finished fish products include salted fish, as well as separately marinated pieces.
Breading
Preparing semi-finished fish products using breading guarantees not only a golden brown crust and a pleasant crispy taste, but also maximum preservation of all nutrients and juices.
The type of breading of the fish will directly depend on the type of frying. Flour breading is the most commonly used. For this, premium flour is used, most often wheat. There is also red and white breading. Red is dried wheat bread, ground to a dry mass. White bread is black, usually already stale bread, ground with a sieve to the state of crushed peas.
There is also a special preparation of semi-finished products from Signature dishes - these are semi-finished products for which crushed almonds, corn flakes and coconut are used for breading. In order for the breading to have better adhesion to the product, the fish is first dipped into the egg mixture. Eggs can be mixed with milk, water or in their pure form.
Types of breading of semi-finished products
Types of semi-finished fish products may differ not only in the processing method, but also in the breading method. There are simple and double breading methods.
Simple breading is most often used for regular frying, which is used for semi-finished fish products. Portioned pieces or a whole fish carcass are seasoned with salt, ground pepper is added, and rolled in flour or a breadcrumb mixture. If a large batch of semi-finished products is being prepared, then the flour is mixed with salt and the pieces are immediately rolled in such a mixture so that the saltiness is uniform.
Double breading is used in cases where further deep-frying will occur. Here, as a rule, two types of breading and an egg composition are used. First, the pieces are dredged in flour, then dipped in the egg mixture, and then dredged a second time in red or white breading.
Frying semi-finished products
In addition to those intended for regular frying, there are semi-finished products for deep-frying, on a grill, on a spit, etc.
Fish for grilling (on the grill), as a rule, is taken whole. Portioned pieces, free of bones and skin, are also used. The pieces can be pre-marinated in lemon juice with the addition of spices, salt, ground red or black pepper, and herbs.
Semi-finished fish products for spit frying are links from sturgeon and other valuable species of fish. Portioned pieces are cut (to preserve juiciness after cooking), salted, peppered, spices and dried herbs are added. In some cases, they are pickled. Then they put it on skewers.
Dumplings and cutlets
Also semi-finished fish products include dumplings and cutlets. Most often, fish is used for cooking, which contains a minimal amount of bones. This could be grayling and pike, pike perch and pink salmon, silver hake or catfish. To begin with, the fish is processed, the fillets are separated and a mass is prepared from it for making cutlets or quenelles.
The cutlet mass can be used both for the preparation of semi-finished fish products and immediately packaged for sale. Products such as milk, chicken eggs, and wheat bread are also used in the cutlet mass.
What can you cook from it?
Dumpling mass differs from cutlet mass in that when preparing it, a looser and more delicate structure is achieved. Fish for this type of semi-finished product is passed through a special very fine grid in a meat grinder. Bread soaked in milk and a raw chicken egg are also added. More expensive versions of quenelle use high quality cream instead of milk.
The most popular types of semi-finished fish products
Semi-finished fish products are a very popular product in the modern food market. Since fish contains a large amount of substances, vitamins, polyunsaturated fatty acids, etc. that are beneficial for our body, it will never be left out of the kitchen.
Particularly popular are:
- Smooth, neat pieces of deboned fish or fish fillet.
- Special cutting of fish - gutted carcass, freed from bones, skin, head and entrails.
- Chopped fish meat (cutlet semi-finished products).
- Semi-finished shaped product. This includes not only cutlets, zrazy and meatballs, but also
- And, of course, everyone’s favorite and most often used steaks for picnics and outdoor celebrations. These are pieces of fish with a thickness of one to three centimeters. They are very convenient for grilling.
Storage of semi-finished fish products
Many housewives are interested in such issues as storing semi-finished fish products. Most people think that fish can be stored in the freezer for any number of hours, days, months. Of course, no one argues that semi-finished fish products will not spoil in any way, because they are covered with a thick layer of ice. But you should understand that such long-term freezing will only lead to the fact that you will eat a completely bland product devoid of vitamins.
The longest shelf life for fish products in the freezer is six months. Moreover, fish fillets can be stored there only for three to four months, minced fish even less - from two to three months. Fish dumplings have the shortest shelf life - one month.
A whole fish carcass, freed from the head and entrails, will last for five to six months. If you store semi-finished fish products at a temperature of 0 degrees, the shelf life will be only 24 hours. But remember: the sooner you eat a fresh fish product, the tastier and healthier it will be.
Tip 1: if you want to slightly extend the shelf life of semi-finished fish products, you can salt them a little before putting them in the freezer. Just remember this when you start preparing them. There is no need to salt the dish a second time.
Tip 2: As soon as you bring a fish product home, immediately remove the layer of plastic film in which it is packaged. Under such “armor”, semi-finished products are perfectly transported, but are completely deprived of air access. Long-term storage in a plastic bag is also not recommended. It is better to purchase special “breathable” containers and place the fish in them, and then store it in the refrigerator or freezer.
The quality of semi-finished fish products and ready-made dishes from them is determined primarily by the quality of raw materials.
Upon acceptance, the weight and quality of the raw materials, the presence of a certificate of conformity or a hygienic certificate are checked. Whole carcasses of freshly dried, chilled or thawed fish after freezing are elastic, do not sink in water, the gill covers fit tightly, the intestines are not swollen, and the muscles do not separate from the spine. The temperature in the thickness of frozen fish should not be higher than -8 0 C.
Well-frozen fish makes a distinct sound when tapped with a hard object. Secondary frozen fish has a dull surface and deeply sunken eyes; the color of her meat when cut is changed. Such fish is not suitable for cooking. The freshness of fish is determined by the smell, consistency of the pulp, and its color when cut.
To determine the smell, cut out the gills and lower them into warm water or boil several pieces of fish in water. To determine the smell of frozen fish, a slightly heated knife is inserted into the body. Particular attention should be paid to the presence of oxidized fat (rust) in fatty frozen fish, which gives the product an unpleasant taste. Fish with any defects must be subjected to laboratory analysis before use.
The internal surface of semi-finished products must be thoroughly cleaned of entrails, blood stains, and dark films. The pulp should adhere tightly to the bone; we do not allow darkening of its inner part or exposure of the rib bones. The skin of the processed fish must be intact, without fins or scale residues. The bony parts of the fins that penetrate the flesh of the fish must be cut out. Chilled specially cut fish should contain no more than 1% table salt, have the smell of fresh fish, have a dense consistency, a clean carcass surface, and a natural color.
Specially cut frozen fish should be in the form of carcasses without heads (for small fish weighing up to 200 g, the head is left without gills), scales, and entrails. Industrially produced fillets should look like properly cut pieces of flesh without deep cuts, remnants of fins, humerus, vertebral and large rib bones, remnants of viscera, black abdominal film, blood clots, and the fillet with skin should be well cleaned of scales. In ice cream briquettes, the upper and lower fillet layers are laid out in pieces with the skin facing out so that the type of fish can be determined by its pattern. Fish and semi-finished products from it are particularly perishable products. The conditions and periods of their storage are shown in table. .
-Table. Conditions and terms of storage of semi-finished fish products at public catering establishments
Portioned semi-finished products should not be stored; they must be immediately sent for heat treatment.
-Processing of non-fish seafood products and production of semi-finished products from them
The group of non-fish marine products includes invertebrate seafood, seaweed and crayfish.
Among commercial marine invertebrates, the greatest nutritional value is:
Cephalopods (squid, cuttlefish and octopus);
Bivalves (oysters, mussels and scallops);
Echinoderms (cucumaria, sea cucumbers and sea urchins);
Marine crustaceans (shrimp, crabs, lobsters, lanterns) and crayfish;
Gastropods (trumpet, mactra), and among seaweeds - sea kale.
Cephalopods
-Squid. As a rule, squid are delivered to catering establishments in frozen, canned, dried and chilled form. The squid's body consists of a mantle, a head with tentacles (legs) and a caudal fin. The connective tissue of the mantle, located between the muscular tissues of the production of high-quality semi-finished products, is their breading. Adding products with antioxidant (oatmeal, soy flour) and bactericidal (onion, garlic, horseradish, pepper, mustard) properties to breading helps to increase the shelf life of semi-finished and finished products.
Various types of semi-finished products are prepared from the mantle of squid. When preparing a cutlet, the chop is prepared by stewing, steaming, cooking in microwave ovens). For rolls, the prepared mantle is cut lengthwise, passed twice (lengthwise and crosswise) through a ripper, salted, peppered, minced meat is placed in a thin layer, rolled up and double-breaded. For minced meat, use buckwheat or rice crumbly porridge, finely diced and sautéed onions, sliced and poached salted vegetables, finely diced and fried lard.
Then all components are combined, mixed and adjusted to taste with spices. Numerous other options for minced meat are also possible. From squid meat, semi-finished products are prepared from natural chopped mass (Fig. 5.17), as well as cutlet mass (Fig. 5.18). Minced squid meat products have high taste and nutritional properties, but due to the high stickiness of minced squid meat, various fillers are used to prepare chopped semi-finished products.
To give chopped products optimal rheological properties, the recipe includes up to 50% boiled squid or fish meat (cod, pollock), as well as components that reduce stickiness: starch (including modified corn), fats, fatty pork, vegetables (white cabbage, carrots, beets, mashed potatoes), cereals (rice, millet, semolina). The amount of vegetables introduced into the cutlet mass ranges from 25 to 30%. Egg powder (5%) is also added to increase the water-binding capacity of the mass. Squid meat is also widely used for minced meat with subsequent use in the production of flour-based cooking (dumplings, kulebyaki, pies, pies). In addition, squid meat is an excellent raw material for the production of quenelles and soufflés, used in children's dietary and medical nutrition.
Cuttlefish are supplied frozen whole; in the form of carcasses (entrails, head with tentacles removed); cut with head and tentacles (entrails, eyes, beak removed, abdominal cavity cleaned) and decapitated. Primary processing of cuttlefish is carried out almost according to the same scheme as for squid. The difference is due to some characteristics of this mollusk. The yield of edible parts without skin is 73%. Cuttlefish meat, similar to squid meat, is used to produce a wide range of semi-finished products - natural breaded, stuffed, small-sized, minced meat. the mantle is cut into pieces weighing 120-125 g, beaten or passed through a ripper, sprinkled with salt, pepper and double-breaded.
When making small-piece semi-finished products, the mantle is cut crosswise into two or three parts 4-5 cm wide and, depending on the thickness of the mantle, chopped into cubes with a cross-section of 0.3 ... 0.5 cm. For pilaf, the prepared pieces are cut into cubes. When producing mass dishes, squid meat for pilaf, salting, baking and stewing can be passed through a grinder with a grid hole diameter of no more than 1.4 cm. Stuffed semi-finished products are also prepared. When preparing them, the mantle, which has the shape of a hollow cylinder, is passed through a ripper. If a mantle with skin is used, it is turned inside out, filled with minced meat, salted and peppered.
Mixtures consisting of vegetable, cereal, fish and meat components are used as minced meat, making it possible to expand the taste and nutritional benefits, as well as the range of finished products, in a wide range. Stuffed products are prepared double breaded (deep frying, basic method, baking) and unbreaded.
-Octopuses Available in frozen and dried form.
Pieces of octopus meat differ in thickness (diameter) not only among different individuals, but also within the limbs of the same octopus (0.5 -5 cm). To obtain finished products with the same characteristics, it is necessary to assemble raw meat into identical (in terms of the size of the pieces) groups. Small-sized semi-finished products for stewing and baking, products from cutlet mass and minced meat are prepared from octopus meat.
-Crustaceans - shrimp, crab, lobster, lanternfish and crayfish.
Shrimps. The edible part of a shrimp is the pulp of the tail part (neck). Catering establishments supply shrimp mainly raw frozen or boiled frozen. Freeze whole shrimp or just their necks. In addition, shrimp can be supplied dried or canned. Frozen shrimp are pre-thawed in air at a temperature of 18...20 0 C for 2 hours to divide the block into parts.
It is not recommended to completely defrost shrimp, as when defrosting their heads darken, which worsens the appearance of the product. After washing the shrimp, boil them. Dried shrimp are first washed several times in warm water, then poured with hot salted water, brought to a boil and left in the same water to swell. Cold, first and second courses are prepared from shrimp meat.
Crabs- the largest crustaceans, their weight sometimes reaches 5 kg. The body of the crab is covered with a hard shell and consists of a cephalothorax, under which a modified abdomen is folded, two claws and six legs. Edible meat, which is found in the limbs and abdomen, is gray in color when raw and has the consistency of jelly; after cooking it becomes white and fibrous.
Mostly natural canned food is produced from crabs. During the fishing period, boiled crabs (whole or separately crab legs), boiled-frozen crab meat in briquettes weighing 250-500 g are also available for sale. The consistency of boiled-frozen crab meat after thawing should be dense and juicy, with a delicious piquant taste and aroma. used for preparing cold and hot appetizers, pureed soups and main courses.
- Lobsters. There are 37 species of lobsters (lobsters). In structure they are close to crayfish, but larger, reaching a length of 50 cm. They eat the meat of the neck and claws. They are supplied live in special aquariums or cut up raw-frozen and boiled-frozen.
Lansousty. They are similar to lobsters, but do not have claws, up to 60 cm long. Langysts are usually delivered to public catering establishments cut (necks with shell), raw frozen or boiled frozen.
Frozen lobsters and lobsters (necks with shell) are defrosted in air at a temperature of 18-20 0 C for 2-3 hours until the necks are completely separated from each other and boiled. Lobster and lobster meat is used mainly for preparing delicious hot appetizers, first and second courses.
Crayfish. Crayfish meat contains about 16% easily digestible protein, 0.5% lipids, nitrogen-free substances (glycogen), etc. Crayfish are supplied to catering establishments live (mainly in the areas where they are fished), fresh frozen and boiled frozen . Edible meat is contained in the neck and claws. In raw crayfish, the meat is difficult to separate from the shell, so they are cut after cooking. In this case, special forceps are used. The meat is removed from the shell carefully, without disturbing the integrity of the pieces. The vein is removed from the neck, after which snacks and hot dishes are prepared from the meat.
-Bivalves. Of this group of invertebrates, mussels, oysters and scallops have the greatest nutritional value and are most often used in public catering. Shells with open valves should be discarded during processing.
Mussels. The edible part of the mussel is the body, covered with a fleshy film - the mantle and enclosed in a shell consisting of two valves. Body weight makes up 10-15% of the mass of the whole mussel. During storage, the weight of live mussels decreases as a result of loss of liquid. Fresh mussels should be cut immediately. Mussels come in the form of canned food, boiled and frozen without
The shells, weighing up to 1 kg and live (in shells), frozen meat is prepared from live mussels: they are treated with steam for 15 ... 20 minutes, while the shell is opened, the meat is removed, washed, placed in briquettes and frozen. In briquettes, mussel bodies should be undamaged and gray or pale orange in color. Before cooking, the briquettes are thawed in air, then thoroughly washed, boiled and the byssus (a bundle of threads with which the mussels are attached to the bottom or other objects) is removed, after which the mussels are washed several times in changing water to completely remove the sand.
Small shells stuck to the shells are removed from the mussels, kept in cold water for several hours and washed in running water. After this, the mussels are boiled at low boil for 15...20 minutes (until the flaps open and the meat is rolled into a ball. Processing the mussels in microwave ovens reduces the processing time by 30%. The boiled meat is separated from the flaps and washed to remove sand. Then, depending on depending on the purpose, they are boiled or allowed to simmer.
Oysters. Oysters have an edible body (10 ... 15% of the total mass), which lies in a deep valve; the small valve is like a lid.
Oysters, unlike other bivalves, are used as food either alive or processed. Mussels are supplied to public catering establishments alive, in the form of frozen meat briquettes, as well as in the form of natural and canned snack foods. The shells, after the same pre-treatment as for mussels, are placed on a cutting board with the flat side up, from the side of the thickened end (lock) a thin knife blade is inserted between the flaps and the flesh is trimmed at the upper flat flap.
After this, the valves are opened and, depending on the culinary purpose of the mollusk, they are left on the sink or separated and transferred to a bowl. The shells are opened before use; long-term storage is not allowed. Meat from shells that have opened spontaneously during storage is unsuitable for cooking. Oysters are widely used to prepare various products. For frying, prepared oysters are salted, peppered, and double-breaded. When preparing baked oysters, they are treated with pepper, salt, sprinkled with onions or cheese, sprinkled with oil and placed in molds.
Scallops. The covers of the shells of this mollusk are fan-shaped. Between the two shell valves there is a body (muscle) in a yellowish-pink film - the mantle. Both the muscle and mantle of the scallop are edible (20...28% of the total mass). Muscle is a particularly delicious product; it is a bundle of light yellow muscle fibers with a dense consistency. Scallop muscle is supplied to catering establishments in frozen, dried, and canned form. Before preparing dishes, frozen scallop muscle is thawed in cold water or in air at room temperature.
The thawed muscle is washed and then boiled or fried. Breaded semi-finished products are prepared from scallops for subsequent deep-frying or the main method. In addition, scallop meat is used for cooking and poaching, as well as for the production of cutlet mass. When preparing small-sized semi-finished products, the prepared meat is cut across the grain into circles or cubes. Prepared pieces for deep frying are sprinkled with salt, pepper and double breaded.
For the cutlet mass, the defrosted scallop muscle is washed, dried, and passed through a meat grinder. Add wheat bread soaked in water or milk, salt, ground pepper, mix and pass through a meat grinder a second time. Then cutlets and balls are formed and breaded.
-Gastropods
-Trumpeter. Ice cream is supplied to enterprises either cut or uncut (in shells). It is stored at a temperature of -1-8 0 C for up to 6 months. Trumpeter meat is defrosted in water at a ratio of 1:2 at a water temperature of 15-20 0 C and in air at a temperature of 18-20 0 C.
After this, the trumpeter is gutted, removing the entrails and sole, then the meat is washed and, after draining the water, it is sent for the production of semi-finished products. When frozen shellfish arrive in shells, they are also defrosted in water or in air, then thoroughly washed to remove sand and silt. To avoid turning blue trumpeter meat, it is boiled in the sink for 30-35 minutes.
Then the shells are quickly cooled and sent for cutting. In well-cooked shells, the meat comes off easily. When cutting, the meat is separated from the shells, and inedible parts (gills, trunk, entrails) are removed. The meat is washed with water and sent for the production of semi-finished products or dishes (semi-finished products: whole body for boiling, small pieces (straws 5 cm long, 0.4 cm wide; sticks for stewing, baking, frying in batter), as well as cutlet mass in combination with fish, pork, vegetables (cabbage, carrots).
Mactras. The received mollusks are cut raw, less often - boiled. After thorough washing, they are boiled in a 3% saline solution; small shells are boiled for 10-12 minutes, large ones - 15-20 minutes. Used for stewing and baking.
-Echinoderms
-Cucumaria. The industry produces frozen cut-up, boiled-frozen and dried cucumaria. Frozen cucumaria is thawed in water. The dried one is restored at a ratio of water to cucumaria of 10: 1. Once frozen, the cucumaria is gutted, washed thoroughly, and then boiled. Ready-made cucumber has high organoleptic properties, so it is used for preparing a wide range of dishes.
Sea trepangs. Due to their external resemblance to a cucumber, they are often called “sea cucumbers”. The body of the sea cucumber is formed by a muscular membrane covered with growths (spikes, tentacles), inside which all vital organs are located. The sea cucumber body, freed from its entrails, is a very valuable product. Sea cucumbers are supplied to public catering establishments in boiled, frozen and dried form.
Sea cucumbers are processed according to the following scheme:
1 Dried sea cucumber;
2 Rinsing with water, swelling in water at a ratio of water: sea cucumber 3:1 for 24 ... 48 hours at a temperature of 18 ... 28 ° C;
Fresh sea cucumber (Washing with water);
Cooking at a ratio of water: sea cucumber 2:1 for 1.5 ... 3 hours;
Grinding on a grinding grinder with a grid hole diameter of 14 mm;
Defrosting in water at a temperature of 15 o 0 C for 4 - 6 hours;
Washing with water at a temperature of 15.... 20 0 C -;
Pre-fabricated baked goods (cubes, blocks).
A wide range of semi-finished products are produced from sea cucumber: sea cucumber in batter, sea cucumber in marinade, stewed sea cucumber, as well as semi-finished products from cutlet mass and small-piece semi-finished products.
In the centralized production of culinary products from sea cucumber, it can be passed through a grinder with a grid hole diameter of 14 mm.
-Seaweed
For the preparation of culinary products, seaweed is used - fresh, frozen, dried or canned. Frozen seaweed should be stored at a temperature no higher than -12 0 C for up to 3.5 months, and dried - at a temperature of 10-15 0 C, relative humidity 70 ... 75% for 1.5 years .
Technological processing of seaweed is carried out according to the following scheme:
Seaweed (air-dried, frozen, fresh);
Defrosting at a temperature of 15-20 0 C for 0.5 hours;
Soaking in cold water (cabbage: water ratio 1:8) for 12 hours with periodic changes of water;
Rinsing with running water to remove mucus;
Cooking in water (cabbage: water ratio 1:2) for 10 minutes at a temperature of 40-50 0 C;
Drain the broth;
Drain the broth I;
Secondary cooking for 15 ... 20 minutes at a temperature of 40 ... 50 0 C;
Cooling;
Ready-made poultry product.
Even after soaking and thawing seaweed (kelp), a lot of mineral substances remain in its tissues, which does not allow it to be used in the future without additional processing. Therefore, the technological processing scheme provides for 3-fold cooking in vacuum devices, which ensures not only an improvement in taste, smell and color, but also the digestibility of seaweed by the body.
Cooking cabbage reduces mineral content and acquires an organoleptically acceptable consistency. A significant amount of iodine, sodium, magnesium, iron and other elements goes into the decoction. Boiled seaweed is a semi-finished product for the production of a wide range of products. It is used for preparing salads, side dishes, sauces, and soups.
When preparing seaweed puree, used as a side dish for fish, meat, cereals, bean dishes, cutlets, meatballs, the prepared seaweed is passed through a meat grinder with a hole diameter of 2.5-3 mm. Seaweed paste and puree can be used as consistency stabilizers in the production of soufflés, puddings, mayonnaise, cutlet mass and other culinary products.
In this case, the amount of paste introduced should not exceed 10%, otherwise the biological value of the finished products is significantly reduced. Caviar is prepared from seaweed at public catering establishments. The prepared seaweed is passed through a meat grinder twice and fried for 20...25 minutes in vegetable oil. At the end of frying, add chopped sautéed onions and tomato sauce. The mass is thoroughly mixed, cooled and packaged.
- Production of finished products. Preparing food and serving it to consumers
Finished culinary products are a collection of dishes and products.
culinary product refers to a food product or a combination of products and semi-finished products that have undergone primary and thermal processing and are ready to be consumed as food after appropriate portioning and presentation. A dish is a food product or a combination of products or semi-finished products that have undergone primary and heat processing, brought to culinary readiness, portioned and decorated.
The internal surface of semi-finished products must be thoroughly cleaned of entrails, blood clots, and dark film. The pulp should adhere tightly to the bone; darkening of its inner part and exposure of the rib bones are unacceptable. The skin of processed fish must be intact, without fins or scale residues. The bony parts of the fins that penetrate the flesh of the fish must be cut out.
Sanitary requirements for the process of preparing semi-finished fish products and their storage. Fish is a breeding ground for the development of microorganisms due to its high water content. In chilled fish, their reproduction processes are suspended. The largest number of microorganisms is found in uneviscerated fish, the smallest in the carcasses of semi-processed fish, but this number increases with further processing and storage of semi-finished products. To avoid this, the fish is cut on a special table and board designed for this purpose. Before and after cutting, the fish is washed with cold running water. The fish is cut into portions and breaded on another table specially designed for this purpose. It is necessary to remove the resulting waste in a timely manner. At the end of processing, the fish are thoroughly washed and the equipment and equipment are dried. During operation, they are rinsed repeatedly with hot water.
Semi-finished fish products intended for additional preparation at catering establishments and sale through culinary stores are cooled for 2–3 hours at a temperature of 0 to 4 °C. Whole cut fish or large pieces are stored for 24 hours, portioned pieces and minced fish - 6-8 hours, the cutlet mass is placed on a baking sheet in a layer of no more than 5 cm and stored for 2-3 hours, and semi-finished cutlet mass products - up to 12 hours.
The total period for the sale of semi-finished products, provided they are stored in refrigerators, should be no more than 24 hours from the end of their preparation, this also includes storage and transportation time. If uncooled transport is used, the transportation period should be no more than 2 hours.
Seafood
Non-fish seafood products are increasingly used in catering establishments to prepare a variety of dishes and snacks. The most valuable of them - crustaceans, mollusks and algae - contain a large amount of proteins (up to 22%), minerals, vitamins B, PP, C, D, fat, glycogen, enzymes, microelements necessary for the functioning of the body. Due to the content of microelements and tonic substances, seafood is widely used in medical nutrition.
Dishes prepared from non-fish seafood products have good taste.
Crustaceans. These include crabs, shrimp, lobsters, lobsters and crayfish. Their meat is very tender and sweetish in taste.
Crabs- the largest sea crayfish. Canned crabs are used in cooking. Before preparing food, cans are opened and the contents are removed. After removing the paper and bone plates, separate whole pieces of pulp with a red surface from small individual white fibers. Crabs are used in the preparation of portioned dishes - salads, appetizers and main main courses. Pieces of crab are used to decorate various fish dishes; they are included in additional side dishes and sauces.
Shrimps are swimming crayfish weighing up to 100 g. The edible part is the abdomen located in the tail part. Shrimp meat is second only to crab in taste. Shrimp are supplied fresh-frozen, boiled-frozen, boiled-chilled, and also canned.
Frozen shrimp are thawed in air or in water and, after washing, cooked in boiling salted water for 3–4 minutes. Canned shrimp are not pre-processed. Shrimp are used in their natural form, and for cooking, the neck is freed from the shell. Shrimp are included in salads, they are used to prepare appetizers, soups, main courses in boiled, fried or baked form, or to decorate fish dishes with them.
Protein paste "Ocean" prepared by isolating the protein part from shrimp, which is subjected to heat treatment and formed into briquettes weighing 0.2; 2; 3 kg and frozen. To prepare dishes from protein paste, it is thawed in air, after which the paste is simmered in its own juice for 3–5 minutes, cooled and used for preparing salads and cold dishes. For the first and second hot courses, the pasta is not pre-cooked.
Krill paste "Ocean" goes well with potatoes, rice, cabbage, onions, mayonnaise, cheese, butter.
Lobsters and spiny lobsters are large sea crayfish weighing 5–10 kg. Just like shrimp, they can be supplied fresh-frozen, boiled-frozen, or canned. Lobsters and spiny lobsters have the greatest nutritional value when they are supplied live and boiled without prior preparation, placed in boiling salted water. Frozen crustaceans are pre-thawed in air or water for 1 to 3 hours. Lobsters and lobsters are used boiled or fried, and canned ones are used for preparing various cold dishes and hot snacks.
Crayfish They are supplied to public catering establishments in live form. They are washed and placed in boiling water with salt and spices for cooking. Boiled crayfish are used as a snack in their natural form. The edible part of crayfish is the crayfish neck. Therefore, to prepare salads, cold and hot dishes, crayfish are peeled from their shells. Boiled crayfish and crayfish necks are used to decorate fish dishes.
Shellfish. Squid- cephalopods weighing up to 350 g, but some specimens reach 750 g. The quality of dishes prepared from squid depends on proper storage and processing of the products. Squids are supplied to catering establishments uncut, frozen, where they are stored for 2–3 days, and also canned.
Frozen squid are thawed in air or in water at a temperature of 18–20 ° C, gutted, removing the entrails, mouth and eyes. To remove the skin from the mantle, tentacles and heads, squids are scalded with hot water (1:3) at a temperature of 65–70 °C for 4–5 minutes, stirred vigorously, then washed with cold water. To reduce weight loss, it is recommended to scald the squid with boiling water for 30 seconds and rinse with cold water, but with this method the meat becomes pink.
Squid is boiled in salted water in the main way for 2.5 minutes after secondary boiling (for 1 kg, take 2 liters of water and 15 g of salt) and cooled in the broth. You can steam it for 7–10 minutes. Boiled squid is cut up and used to prepare a wide variety of cold and hot dishes. Squid is added to salads and vinaigrettes, minced meat, and soups. Second hot squid dishes are prepared in combination with vegetables, cereals, legumes, fish, and cheese. To prevent squid meat from being tough, boil it in boiling water for 1 minute before frying.
Scallop– bivalve mollusk (shell). The edible part of the scallop is the muscle and mantle, which can be obtained fresh frozen, boiled or canned.
Frozen scallop meat is thawed in water, then washed and cooked for 7–10 minutes in boiling salted water with the addition of roots and spices, cooled and cut. Scallop meat is very tender and tasty. It is used for preparing gourmet dishes and snacks - salads, cold and hot dishes in their natural form and with sauce, first courses, minced meat, baked and fried dishes.
Mussel- a very common bivalve marine mollusk. They eat muscle and mantle, which taste like the white of a boiled egg, but with a fishy taste and smell. In addition, mussels also have medicinal and dietary significance, since due to their high iodine content they are recommended for feeding patients with atherosclerosis.
To prepare dishes, they use canned mussels or live mussels in shells, as well as boiled frozen mussels in briquettes without wings, weighing up to 1 kg. The mussel shells are sorted out, dirt and small shells stuck to them are cleaned off with a knife, poured with cold water and kept for several hours, after which they are washed several times and boiled for 20 minutes. The shells are opened, the meat is removed from them and washed again in boiled water. Boiled frozen mussels are thawed in air or water and washed. Salads, cold and hot appetizers, minced meat, soups, and main hot dishes are prepared from mussels. Fresh live mussels are stored for 3–5 hours at a temperature of 15–17 C.
Sea cucumbers are representatives of echinoderm mollusks. Because of their elongated but round shape, they are called sea cucumbers. The taste of sea cucumber meat resembles the cartilage of sturgeon fish. Dried, frozen and canned sea cucumbers are used for preparing dishes.
The inner surface of semi-finished products must be thoroughly cleaned of entrails, blood clots, and dark film. The pulp should adhere tightly to the bone; darkening of its inner part and exposure of the rib bones are unacceptable. The skin of processed fish should be
whole, without fins and remains of scales. The bony parts of the fins that penetrate the flesh of the fish must be cut out.
Sanitary requirements for the process of preparing semi-finished fish products and their storage. Fish is a breeding ground for the development of microorganisms due to its high water content. In chilled fish, their reproduction processes are suspended. The largest number of microorganisms is found in uneviscerated fish, the smallest in the carcasses of semi-processed fish, but this number increases with further processing and storage of semi-finished products. To avoid this, the fish is cut on a special table and board designed for this purpose. Before and after cutting, the fish is washed with cold running water. The fish is cut into portions and breaded on another table specially designed for this purpose. It is necessary to remove the resulting waste in a timely manner. At the end of processing, the fish are thoroughly washed and the equipment and equipment are dried. During operation, they are rinsed repeatedly with hot water.
Semi-finished fish products intended for additional preparation at catering establishments and sale through culinary stores are cooled for 2-3 hours at a temperature of 0 to 4°C. Whole cut fish or large pieces are stored for 24 hours, portioned pieces and minced fish - 6-8 hours, the cutlet mass is placed on a baking sheet in a layer of no more than 5 cm and stored for 2-3 hours, and semi-finished cutlet mass - up to 12 hours.
The total period for the sale of semi-finished products, provided they are stored in refrigerators, should be no more than 24 hours from the end of their preparation, including storage and transportation time. If uncooled transport is used, the transportation period should be no more than 2 hours.
§ 12. SEAFOOD
Non-fish seafood products are used in catering establishments to prepare a variety of dishes and snacks. The most valuable of them - crustaceans, mollusks and algae - contain a large amount of proteins (up to 22%), minerals, vitamins B, PP, C, D, fat, glycogen, enzymes, microelements necessary for the functioning of the body. Due to the content of microelements and tonic substances, seafood is widely used in medical nutrition.
Dishes prepared from non-fish seafood products have good taste.
Crustaceans. These include crabs, shrimp, lobsters, lobsters and crayfish. Their meat is very tender and sweetish in taste.
Crabs are the largest sea crayfish. Canned crabs are used in cooking. Before preparing food, cans are opened and the contents are removed. After removing the paper and plates, separate whole pieces of pulp with a red surface from small individual white fibers. Crabs are used in the preparation of portioned dishes - salads, appetizers, soups, sauces, main courses, minced meat. Pieces of crab are used to decorate various fish dishes and are included in additional side dishes for sauces.
For preparing dishes, in addition to canned ones, you can use cooked and cut crabs, boiled uncut crabs and live crabs that need to be boiled and cut up.
Live crabs are placed in a bowl of boiling salted water and brought back to a boil. When the crabs sink and change their color to orange-red, reduce the heat and continue cooking for another 16-18 minutes (for crabs weighing 900-1000 g). After cooking, remove from the water and cool for up to 2 hours.
The chilled crabs are laid on their backs, the claws and legs are separated, the meat is split and removed, and the membranes and cartilage are removed. The abdominal part is lifted and separated from the shell, the spongy gills are removed and the white meat is carefully separated with a needle. To remove the gastric part, press on the oral part of the shell until it cracks. The cartilaginous membrane located inside the shell is also removed, then the brown meat is taken out.
Crabs taste well with mayonnaise, salad dressings, boiled eggs, parsley, and lemon juice.
Shrimp are decapod swimming crustaceans. The edible part is the abdomen, located in the tail. Shrimp meat is second only to crab in taste. Shrimp are supplied fresh-frozen, boiled-frozen, boiled-chilled, raw or live, as well as canned.
Frozen shrimp are defrosted slowly (preferably in the refrigerator) so that they lose less moisture, as they become hard. Boiled and frozen ones are laid out on a layer of paper napkins and covered with the same layer so that excess moisture is absorbed, but the shrimp remain juicy. When thawing in air, they lose 10-11% of their mass. Such shrimps are stored in the refrigerator until cooked, but not more than 24 hours.
After washing, raw or live shrimp are boiled in boiling salted water for 3-4 minutes. Used in its natural form.
When cutting, for preparing dishes, the head and neck of the shrimp are removed, the shell is removed, opening it from below, and the neck is released. For large shrimp, the food tract is removed from the back side.
Canned shrimp are not pre-processed. Shrimp are included in salads, they are used to prepare appetizers, soups, main courses in boiled, fried and baked form, or to decorate fish dishes with them.
Lobsters and l a n g u s t s are large sea crayfish weighing 5-10 kg. Just like shrimp, they can be supplied fresh frozen, boiled-frozen, or canned. Lobsters and spiny lobsters have the greatest nutritional value when they are supplied live and boiled without prior preparation, placed in boiling salted water. Frozen crustaceans are pre-thawed in air or in water for 1 to 3 hours. Boiled lobsters are cut by cutting them in half lengthwise and removing the glossy stomach and intestines near the head, which runs from head to tail. You can extract the caviar and the greenish liver (near the head). The claws and legs are separated, split with tongs, the meat is removed using a special needle or wooden stick, and the entire meat is removed from the tail part and cut into slices.
Lobsters and lobsters are used boiled or fried for main hot courses, cold dishes and hot appetizers. Crustacean shells are used to flavor soups.
Crayfish are supplied to catering establishments live. They are washed and placed in boiling water with salt and spices for cooking (10-12 minutes).
Boiled crayfish are used as a snack in their natural form. The edible part of crayfish is the crayfish neck. Therefore, to prepare salads, cold and hot dishes, crayfish are peeled from their shells. Boiled crayfish and crayfish necks are used to decorate fish dishes.
Shellfish. Squids are cephalopods weighing up to 350 g, but some specimens reach 750 g. The quality of dishes prepared from squid depends on proper storage and processing of the products. Squids are delivered to catering establishments uncut, frozen, where they are stored for 2-3 days, and also canned.
Frozen squids are thawed in air or in water at a temperature of 18-20°C, gutted, removing the entrails and oral cavity
and eyes. To remove skin from the mantle, tentacles and heads, squid are scalded with hot water (1:3) at a temperature of 65-70°C for 4-5 minutes, stirred vigorously, then washed with cold water. To reduce weight loss, it is recommended to scald the squid with boiling water for 30 seconds and rinse with cold water, but with this method the meat becomes pink.
Squid is boiled in salted water in the main way for 2.5 minutes after secondary boiling (for 1 kg, take 2 liters of water and 15 g of salt) and cooled in the broth. You can steam for 7-10 minutes. Boiled squid is cut up and used to prepare a wide variety of cold and hot dishes. Squid is added to salads and vinaigrettes, minced meat, and soups. Second hot squid dishes are prepared in combination with vegetables, cereals, legumes, fish, and cheese. To prevent squid meat from being tough, boil it in boiling water for 1 minute before frying.
A scallop is a bivalve mollusk (shell). The edible part of the scallop is the muscle and mantle, which can be obtained fresh frozen, boiled or canned. Frozen scallop meat is thawed in water, then washed and cooked for 7-10 minutes in boiling salted water with the addition of roots and spices, cooled and cut. Scallop meat is very tender and tasty. It is used for preparing gourmet dishes and snacks - salads, cold and hot dishes in their natural form and with sauce, first courses, minced meat, baked and fried dishes.
The mussel is a very common bivalve marine mollusk. They eat muscle and mantle, which taste like the white of a boiled egg, but with a fishy taste and smell. In addition, mussels also have medicinal and dietary significance, since due to their high iodine content they are recommended for feeding patients with atherosclerosis.
To prepare dishes, they use canned mussels or live mussels in shells, as well as boiled frozen mussels in briquettes without wings, weighing up to 1 kg. The mussel shells are sorted out, dirt and small shells stuck to them are cleaned off with a knife, poured with cold water and kept for several hours, after which they are washed several times and boiled for 15-20 minutes. The shells are opened, the meat is removed from them and washed again in boiled water. Boiled frozen mussels are thawed in air or water and washed. Salads, cold and hot appetizers, minced meat, soups, and main hot dishes are prepared from mussels. Fresh live mussels are stored for 3-5 hours at a temperature of 15-17°C.
Sea cucumbers are representatives of echinoderm mollusks. Due to their elongated round shape, they are called sea cucumbers. The taste of sea cucumber meat resembles the cartilage of sturgeon fish. Dried, frozen and canned sea cucumbers are used for preparing dishes. Dried sea cucumbers are coated with charcoal powder, which is used during the drying process. Therefore, they are thoroughly washed with warm water to wash off the powder, after which the sea cucumbers are poured with cold water and left to swell for a day, during which the water is changed 2-3 times. During the swelling process, the mass of sea cucumbers increases 5 times. After this, the sea cucumbers are cut along the abdomen and the remaining entrails are removed. Cleaned sea cucumbers are washed and boiled for 2-3 hours until their meat becomes soft, after which it is used for preparing culinary products. Cold dishes, sauces are prepared from sea cucumbers, they are added to first courses, and second hot dishes are prepared in fried, stewed and baked forms. Used as minced meat.
Questions and tasks for review
1. What types of fish are used for preparing dishes
catering events?
2.What nutrients are contained in fish?
3.How do you thaw frozen fish?
4.How is salted fish soaked?
5.Draw up a technological scheme for processing scaly fish
for use in its entirety.
6.Draw up a technological scheme for processing scaly fish
For use in portions with skin and bones.
7.What is the peculiarity of processing navaga, flounder, and cod?
8.Why is fish breaded? List the types of breadings.
9. Make a table of the use of semi-finished fish products in
depending on the heat treatment methods.
10.Draw up a technological scheme for preparing cutlet butter
sy from fish.
11. Compile a table of data characterizing semi-finished products from
Fish cutlet mass.
12.How are lobsters cut?
Chapter 3. PROCESSING OF MEAT AND MEAT PRODUCTS
Meat contains a lot of complete proteins - 14.5-23%, fat - from 2 to 37, minerals - 0.5-1.3% (of which the most valuable salts are phosphorus, calcium, sodium, magnesium and iron). Meat contains vitamins A, D, PP and group B. The main tissues of meat are: muscle, connective, fat and bone.
Muscle tissue consists of individual fibers covered with a translucent membrane (sarcolemma). The main protein of muscle tissue is myosin. Animal muscle tissue proteins are complete - they contain amino acids similar in composition to human muscle tissue proteins, so they are easily absorbed by the body. Internal muscles located near the bones, muscle tissue located along the spine, are the most valuable, as they have tender, fine-fiber meat. The muscles located in the neck and abdomen are composed of dense fibers, so they have a rough consistency.
Connective tissue consists of defective proteins - collagen-jra and elastin. The more collagen and elastin the meat contains, the tougher it is. This is an indicator of the quality of the meat.
Adipose tissue meat consists of cells filled with fat droplets and covered with connective tissue. Fat improves the taste of meat and increases its nutritional value.
Bone consists of special cells, the basis of which is ossein - a substance similar in composition to collagen. The pelvic bones and the ends of the tubular bones are porous and are called sugar bones. They contain substances that, when transferred to the broth, give it strength and aroma.
Meat is supplied to catering establishments that use raw materials chilled and frozen. Beef - half carcasses and quarters; lamb, goat and veal - carcasses; pork - carcasses and half-carcasses. Many catering establishments receive semi-finished meat products: large-piece, portioned, small-piece and minced. When accepting meat, first of all, the presence of a fatness mark and veterinary and sanitary control is checked, and the good quality of the meat is determined organoleptically. In terms of fatness, beef, lamb, and goat meat are of categories I and II, veal is category I, pork is meat, trim, and fat.
Good-quality chilled meat has a dry crust on the surface of the carcass, the color is from pale pink to red, the consistency is dense, elastic (when pressed with a finger, the dimple quickly evens out). Frozen meat on the surface and cuts has a pinkish-red color with a grayish tint due to ice crystals, the consistency is hard (it makes a sound when tapped); It has no smell, but when it thaws, the smell of meat and dampness appears. You can check the quality of frozen meat using a heated knife blade or by test cooking. Meat received at the enterprises is subjected to mechanical cooking.
§ 1. MECHANICAL CULINARY PROCESSING OF MEAT
Meat is processed in a meat (procurement) shop, which should be located next to the meat storage chambers. The workshop is equipped with overhead tracks, bone grinders, meat grinders, minced meat mixers, machines for slicing and loosening meat, cutlet and dumpling machines, and refrigerated cabinets. Non-mechanical equipment includes work tables, bathtubs, shelving, etc. The equipment is placed in accordance with the technological process of meat processing and compliance with safe working conditions.
The general safety requirements when working in a meat and fish shop are the same as when working in a vegetable shop. Do not operate a meat grinder that does not have a safety ring. The meat must be pushed into the meat grinder using a pestle. You cannot operate the cutter without a device that turns it off when the lid is lifted. All knives and handles must have firmly attached handles, and handles must have tendrils on the handles. Knives and musats are placed in special sheaths. Blocks for cutting meat and bones must have a smooth working surface.
Frozen meat is cut only after defrosting. It is forbidden to cut meat without a safety bib and gloves.
Processing of frozen meat consists of the following stages: defrosting, washing, drying, culinary cutting and deboning, cleaning and sorting of meat, preparation of semi-finished products. Defrosting meat is done to make further processing easier and more convenient. In frozen meat
the juice is found between the fibers in the form of ice crystals. When defrosting, the juice is again absorbed by the fibers, and its loss largely depends on the method of defrosting. Meat is defrosted in special chambers in a slow or fast way.
During slow defrosting The temperature in the chamber is maintained from 0 to 6-8°C, air humidity is 90-95%. Meat is defrosted in large parts (carcasses, half-carcasses, quarters), they are hung on hooks so that they do not touch each other and do not touch the floor and walls. Under such conditions, muscle fibers almost completely absorb the juice formed during thawing, and their original state is restored. The duration of defrosting depends on the type of meat, the size of the pieces and is 1-3 days. Defrosting is stopped if the temperature in the thickness of the muscles reaches 0-1°C. Properly thawed meat is no different from chilled meat. The loss of meat juice during slow defrosting amounts to 0.5% of the meat mass.
During rapid defrosting The temperature in the chamber is maintained at 20-25°C, air humidity is 85-95%, for which heated humidified air is supplied into it. Under such conditions, the meat is defrosted in 12-24 hours, the temperature in the thickness of the muscles should be 0.5. ..1.5°C. After this, the meat is kept for 24 hours at a temperature of 0-2°C and air humidity of 80-85% in order to reduce the loss of meat juice during cutting.
In enterprises that do not have premises for defrosting meat, this process is carried out in the procurement workshop. In this case, the meat is placed on wooden grids or tables. You cannot cut meat into pieces before defrosting, as this increases the loss of meat juice by up to 10%, and the meat becomes tough and tasteless. Defrosting meat in water is not allowed, as soluble nutrients will pass into the water. After defrosting, cut off the mark, heavily soiled areas, and blood clots.
When washing Contaminants, microorganisms and their spores are washed away from the surface of the meat. At large catering establishments, meat is washed in washing facilities. It is hung on hooks and washed using special brushes (brush-shower), a stream of water from a fire hose or a hose. In small enterprises, meat is washed in baths. To do this, it is placed on grates and washed in running water with grass or nylon brushes. The water temperature should be between 20 and 30°C. Before drying, washed carcasses are washed with cold water at a temperature of 12-15°C for cooling. This retards the development of microorganisms on the surface of the meat during further processing.
Drying prevents the growth of microbes; in addition, when cutting the meat does not slip in your hands. The meat is hung on hooks or placed on grates located above the washing baths and dried in air or with cotton napkins. In large enterprises, outside air for drying is pumped through special pipelines and passed through filters. Air temperature 1-6 ° C. In small enterprises, natural drying is used.
§ 2. CULINARY CUT-UP AND BONENING OF BEEF HALF CARCASS
Cutting half-carcasses of meat consists of successive operations: dividing into cuts, boning cuts, trimming and trimming. The main purpose of cutting and deboning is to obtain parts of meat that differ in their culinary purpose.
Boning is the process of separating the flesh from the bones. This operation is performed very carefully so that there is no meat left on the bones, and the resulting pieces do not have deep cuts (no more than 10 mm). Trimming and stripping is the removal of tendons, films, and cartilage. When stripping parts of meat, coarse surface films, tendons, cartilage and excess fat are removed, and the edges are cut off. Intermuscular connective tissue and thin surface films are left. Clean the meat so that it does not deform during cooking. It is more convenient to cut into portioned semi-finished products from trimmed meat.
Meat cutting is carried out in a room with an air temperature no higher than 10°C, so that the meat does not heat up. The beef side is divided into forequarters and hindquarters. The division line runs along the last rib and between the 13th and 14th vertebrae, with the ribs in the anterior part (Fig. 6).
Forequarter cutting. When cutting a forequarter, the following cuts are obtained: shoulder, neck, brisket and back-ribs.
To separate the shoulder part, the quarter is placed on the table with the inside down, the shoulder blade is lifted with the left hand, the muscles connecting it to the chest part are cut along the determined contour, and cut off. After this, the cervical part is separated along the last cervical vertebra. Then cut the brisket along a line running from the end of the first rib to the end of the last (at the junction of the cartilage with the ribs). What remains is the dorso-costal part, consisting of a thick edge, a subscapular part and a hem. Then deboning is carried out.
Rice. 6. Scheme for cutting beef carcass
a) name of the bones; 1- shoulder blade; 2 - humerus; 3 - ulna; 4-beam
bone; 5 - chest bone; 6 - ilium; 7 - iliac tubercle (poppy
varnish); 8 - femur; 9 - kneecap; 10 - tibia; 11~seven
cervical vertebrae; 12 - thirteen dorsal vertebrae; 13 - ribs; 14 - six belt
vertebrae; 15 - sacral vertebrae
b) names of parts; I- scapular part a) shoulder part, b) shoulder part;
II - cervical part; III- dorsal part (thick edge); IV - hem; V - gru
Dinka; VI - subscapular part; VII- tenderloin; VIII - lumbar part (tone
cue edge); IX - flank; X - hip part: c - inner piece, g -
top piece, d - side piece, e - outer piece.
For deboning, the shoulder blade is placed on the table with the outer side down, the meat and tendons are cut off from the radius and ulna bones. The articulation of these bones with the humerus is cut and the radius and ulna are separated. The meat is cut from the humerus, the tendons connecting the humerus to the scapula are cut, and the scapula is separated. After this, the humerus is cut out. The sinewy part (shank) taken from the radius and ulna bones is cut off from the resulting pulp, and the rest of the meat is cut into two pieces: the shoulder part, separated from the humerus and the edge of the scapula, and the shoulder part, removed from the scapula.
At the neck part, cut off the flesh in a whole layer, trying to completely separate it from the vertebrae. From the brisket, the flesh is cut off from the breast bone and costal cartilages. The dorsal costal part is deboned, cutting off
flesh along the spinous processes of the spine to the base of the ribs. Then the flesh is cut off from the ribs in a whole layer. The resulting pulp is divided into the subscapular part, the thick edge and the edge. After this, the meat is veined and trimmed.
As a result of culinary cutting of the forequarter, the following are obtained: scapular part (shoulder and shoulder), neck part, thick edge, subscapular part, hem, brisket, as well as bones: cervical, vertebral, costal, scapular, humeral, ulnar and radial.
Cutting the hind quarter. If the beef arrived at the enterprise with tenderloin, then first of all the tenderloin is separated so as not to cut it during further processing. After this, the quarter is divided into the lumbar part and the hip part. The flesh of the lumbar part is trimmed along the dorsal vertebrae and cut off. The resulting pulp is divided into thin edge and flank. When deboning the hip part, the ilium (pelvic bone) is cut out, the meat is cut lengthwise along the thigh bone and the inner piece is cut off along the separating layer. After this, the femur and tibia are cut out. The stringy pulp and tendons are cut off from the resulting pulp, and the remaining pulp is cut into films into pieces: top, side and outer. As a result of culinary cutting and deboning of the hind quarter, the following are obtained: tenderloin, thin edge, flank, inner, upper, side and outer pieces of the hip, as well as bones: lumbar and sacral vertebrae, pelvic, femur and tibia. Losses during processing of category I meat are 26.4%, category II - 29.5%. Sorting and culinary use of meat parts. Cleaned meat is sorted depending on culinary use. The quality of meat is influenced by the amount of connective tissue and its stability during heat treatment. Parts of meat containing little connective tissue are used for frying, and if there is a lot of it, for boiling and stewing.
Tenderloin- the most tender part of meat, used for frying in large pieces, natural portions and small pieces.
Thick and thin edges- for frying in large pieces, portioned natural, breaded and small pieces.
Inner and top pieces- for stewing in large and portioned pieces, for frying in breaded and small pieces.
Outer and side pieces- for stewing in large, portioned and small pieces.
Scapular and subscapular parts, brisket, edge(meat category I) - for cooking and stewing in small pieces.
Neck, flank, hem(meat II category) - for the preparation of minced products, as they contain up to 80% connective tissue.
§ 3. PREPARATION OF SEMI-FINISHED MEAT PRODUCTS
According to the method of preparation, semi-finished products are distinguished: natural, breaded and chopped. When preparing semi-finished products, the following techniques are used: slicing, beating, trimming tendons, breading, stuffing, marinating.
Slicing. The meat is cut across the grain at a right angle or an angle of 40-45° so that the portioned pieces have a good appearance and are less deformed.
Batting. Sliced pieces of meat are beaten with a hoe, previously soaked in cold water. Beating loosens the connective tissue, evens out the thickness of the piece, smoothes the surface, and gives the piece the appropriate shape. All this contributes to uniform heat treatment.
Tendon cutting. The tendons are cut in several places so that the portioned pieces of meat do not become deformed during cooking.
Breading. Semi-finished products are breaded to reduce juice leakage and moisture evaporation. Breading promotes the formation of a more beautiful crispy and crispy crust. Before breading, semi-finished products are moistened in a leison so that the breading adheres better to the semi-finished product.
Stuffing. The meat is stuffed with lard, roots, and garlic to improve taste and aroma and increase juiciness.
Pickling. Marinate the meat in small or portioned pieces. Marinating helps to better soften the connective tissue of meat and gives it a good taste and aroma.
To cut semi-finished products, trimmed meat is used. Based on size, semi-finished products are divided into large-piece, portioned and small-piece. The tenderloin has three parts: thick (head), medium and thin (tail). The corresponding semi-finished product is cut from each part of the tenderloin.
Lump semi-finished products. Meat fried in large pieces (roast beef) is prepared from trimmed pieces of tenderloin pulp, thick and thin edges weighing 1-2 kg.
Their tendons and membranes are cut in several places.
Stew is prepared from the top, inner, side and outer pieces of the hip part weighing 1.5-2 kg. The meat is pre-cleaned and the tendons are cut.
Stuffed meat is prepared from the top, inner, side and outer pieces of the hip part weighing 1.5-2 kg. The meat is cleaned and stuffed along the grain (or at an angle of 45°) with carrots, white roots, bacon, and cut into long pieces.
Cooled lard is injected into the meat using a lard needle.
Boiled meat is prepared from the shoulder and subscapular parts, brisket, and trim (category I meat) weighing 1.5-2 kg.
Portioned semi-finished products. Beefsteak - cut at right angles from the thickened part of the tenderloin, one piece per serving 2-3 cm thick, lightly beaten.
fillet - cut at right angles from the middle part of the tenderloin, one piece per serving, thick 4 -5 cm, then give them a rounded shape, but do not beat them.
Langet - cut at an angle of 40-45° from the thin part of the tenderloin, two pieces per portion 1 - 1.5 cm thick, lightly beaten.
Entrecote - cut into portions 1.5-2 cm thick from the thick and thin edges, beat them, cut the tendons and films. Entrecote has an oval-oblong shape.
Zrazy chops - cut portions 1-1.5 cm thick from the side and outer pieces of the hip part, beat them, put minced meat in the middle, roll them up in the form of small sausages and tie them with thread or twine. For minced meat, sautéed onions are combined with chopped boiled eggs or mushrooms, parsley, ground breadcrumbs, add salt and pepper and mix.
Roast beef - cut into portions 1.5-2 cm thick from the side and outer pieces of the hip part, beat them, cut the tendons. Use 1-2 pieces per serving.
Rump steak - cut into portions 1>5-2 cm thick from the thick and thin edges, the upper and inner pieces of the hip part, beat, cut the tendons, sprinkle with salt and pepper, moisten in lezone, breaded in red breading and shape.
Small-piece semi-finished products. Beef Stroganoff - cut from thick and thin edges, inner and upper pieces of the hip part, from trimmings of the tenderloin into portioned pieces 1-1.5 cm thick, beaten to a thickness of 0.5 cm and cut into cubes 3-4 cm long m, weighing 5-7 g.
Azu - cut portions 1.5-2 cm thick from the side and outer pieces of the hip part and cut into sticks twice as thick as beef Stroganoff, weighing 10-15 g.
Frying - cut from the thick and thin edges, upper and inner pieces of the hip part into pieces 2 cm thick, beat and cut into cubes weighing 10-15 g.
Moscow-style shish kebab - cut pieces from the tenderloin into cubes weighing 30-40 g and lightly beat. The bacon is cut into squares. ratiki, onions are cut into circles. Then they put it on skewers, alternating meat, bacon and onions.
Goulash - cut from the shoulder and subscapular parts, trim, brisket into pieces in the form of cubes weighing 20-30 g each 4 -5 pcs. per serving.
The types of semi-finished products produced at public catering establishments are given in Table. 3.
Table 3
§ 4. CULINARY CUT-UP AND BONING OF LAMB CARASS
The kidneys are removed from the lamb carcass (if it arrived with kidneys), then up to the protrusion of the pelvic bone they are divided transversely into the front and back parts (Fig. 7).
Cutting and deboning the front part of the carcass. At the front part, the shoulder blades are first separated, after which the cervical part is cut off along the last cervical vertebra. From the remaining part along the dorsal vertebrae, the flesh is cut off on both sides of the spine, the spine is cut out, the sternum is cut and two halves are obtained. The resulting half is placed on the table with the inside side up, an incision is made across the ribs so that the width of the loin along the entire length is the same (the length of the ribs of the loin should be no more than 8 cm), the rib bones are cut and the loin is separated from the brisket.
When deboning the neck part, a longitudinal cut is made in the pulp along the cervical vertebrae and the pulp is cut off in a whole layer. The shoulder part is deboned in the same way as a beef carcass. When stripping, tendons and coarse connective tissue are removed. The film on the outside is not removed. The loin and brisket are not completely deboned;
The tendons are removed from the outside, and the stringy meat (part of the flank) is cut off from the rear end of the brisket.
Cutting and boning the back of the carcass. The back part is divided along the vertebrae into two hip parts. The deboning of the hind legs is carried out in the same way as for a beef carcass; the flesh of the hip part, weighing no more than 5 kg, is left entirely. For larger carcasses, the hip part is cut into films into 4 parts. For frying as a whole, deboning can be done incompletely, removing only the pelvic bone.
As a result of culinary cutting and deboning you get: blade And neck, brisket and hip. Losses during processing of category I lamb are 28.5%, category II - 33.8%.
Veal is cut in the same way as lamb. Parts of carcasses obtained after deboning and trimming are sorted depending on culinary use. The hip part is used For frying whole, breaded portions and small pieces.
Loin - for frying whole, in natural and breaded portions and small pieces.
The shoulder part is for frying whole (rolled), boiling, stewing in portions and small pieces.
Brisket - for frying, stuffed, boiling, stewing in small pieces.
The neck part is for preparing chopped mass.
Invalid
Particularly perishable products include products that cannot be stored without refrigeration, and the maximum shelf life at a temperature not exceeding +6°C ranges from 6 to 72 hours, depending on the type of product. These are meat, dairy, fish, vegetable products, confectionery, etc. If storage conditions and periods are violated, microorganisms that cause spoilage of products, as well as potentially pathogenic and pathogenic microorganisms that can cause bacterial poisoning and acute intestinal diseases, can multiply in them.
The approved shelf life of especially perishable products is calculated from the moment the technological process is completed, cooling and includes the time the product remains at the manufacturing plant, transportation and storage in public catering and trade establishments.
For each batch of particularly perishable products, the manufacturer must issue documents certifying the quality (certificate), an invoice (collection sheet) indicating the date and hour of production of the product at the enterprise from the end of the technological process, the storage temperature and the end of its shelf life (date, hour) in accordance with these Rules.
The manufacturer must mark the batch of particularly perishable products, indicating the temperature and expiration date on the labels or packaging. When releasing bulk products, labels must be sent by manufacturers to the retail chain, and when selling products they must be placed on the counter.
Transportation of particularly perishable products must be carried out in closed, labeled containers by refrigerated or insulated vehicles with bodies that have a hygienic coating. Local sanitary and epidemiological organizations must issue sanitary passports for each vehicle transporting particularly perishable products. In the warm season, transportation is carried out in esothermic transport with ice - no more than 3 hours, without ice - no more than 1 hour.
Storage of particularly perishable products in trade and public catering establishments is permitted provided that the temperature regime is maintained from +2°C to +6°C. The exception is some semi-finished and finished products, the storage temperature of which is indicated in the list.
In special cases, local sanitary and epidemiological service institutions are given the right to extend the shelf life of large quantities of highly perishable products, provided that their quality is maintained and storage conditions are met. The maximum extension period should not exceed half of the established storage period.
Sanitary rules do not cancel all other storage regimes for fish and frozen products specified in the “Instructions for the storage of fish products” (N 2977-84) and documents reflecting the conditions and periods of storage of frozen products.
Semi-finished products of a high degree of readiness and culinary products intended for sale at pre-production enterprises and in culinary stores and having a longer shelf life are marked with a “*”.
These Sanitary Rules were developed taking into account the current regulatory and technical documentation, as well as in accordance with the results of many years of research of products by health authorities and institutions. When revised and supplemented, existing documentation must be brought into compliance with the requirements of these Sanitary Rules.
Responsibility for compliance and control of Sanitary Rules lies with the heads of enterprises producing and transporting highly perishable products, trade and public catering enterprises.
Sanitary rules must be brought to the attention of employees of all trade enterprises, public catering establishments, ministries and departments producing, transporting and selling highly perishable products, as well as specialists of sanitary and epidemiological services monitoring their compliance.
┌─────────────────────────────────────────────────┬────────┬────────────┐
│Product name │ Duration │Temperature │
│ │storage│storage, °C│
│Meat products │ │ │
│Semi-finished products from beef, pork, lamb │ │ │
│(goat meat) │ │ │
│ │ │ │
│1. Large pieces │ 48 │from+ 2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│2. Packaged meat (from 0.25 to 1.0 kg) │ 36 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│3. Portioned without breading (tenderloin; steak │ │ │
│ natural; splint; entrecote; │ 36 │ "│
│ rump steak; beef, lamb, oven-baked pork;│ │ │
│ escalope, schnitzel, etc.) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│4. Portioned breaded (rump steak, cutlet nat-│ │ │
│ ural lamb and pork, schnitzel) │ 31 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│6. Small pieces (beef stroganoff, azu, frying, │ │ │
│ goulash, beef for stewing, meat for barbecue │ │ │
│ etc.) │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│7. Special roast, cold cuts │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│8. Food bones │ 34 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│9. Chilled livestock by-products │ 24 │ "│
│ │ │ │
│ frozen │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│10. Marinated shashlik (semi-finished product) │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│11. Semi-finished minced meat products: │ │ │
│ │ │ │
│ natural chopped schnitzel, natural cutlets - │ │ │
│ chopped, chopped steak, cutlets │ │ │
│ Moscow, homemade, Kyiv, lula kebab │ 12 │ " │
│ │ │ │
│ chopped frozen beefsteak increased │ │ │
│ nutritional value │ 48 │ "│
│ │ │ │
│ beef cutlets, low-fat and school cutlets, │ │ │
│ beef patties, meat quenelles │ 12 │not higher than -5° │
│ │ │ │
│ combined (meat and potato cutlets, │ │ │
│ meat-vegetable, meat-cabbage, etc.) │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│12. Minced meat produced by meat processing plants - │ │ │
│ by various public catering establishments: │ │ │
│ │ │ │
│ natural minced meat (dietary, etc.) │ 12 │from +2 to +6°│
│ │ │ │
│ frozen minced meat │ 18 │ " │
│ │ │ │
│ combined minced meat: meat (with the addition of │ │ │
│ soy protein) │ 48 │below 0° │
│ │ │ │
│ minced meat for lazy cabbage rolls │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│13. Minced meat produced by enterprises │ │ │
│ trade and catering │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│14. Dumplings, frozen meatballs │ 48 │not higher than -5° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│Semi-finished poultry and rabbit products │ │ │
│ │ │ │
│15. Packaged chilled poultry and rabbit meat │ 48 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│16. Frozen poultry and rabbit meat │ 72 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│17. Semi-finished poultry meat products (carcass, prepared-│ │ │
│ flax for culinary processing, │ 48 │ " │
│ legs, fillets, hindquarters, chickens - │ │ │
│ tobacco and amateur, thigh, shin, │ │ │
│ brisket) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│18. Sets for jelly, stew, soup │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│19. Semi-finished products chopped from poultry meat │ │ │
│ (Pozharsky chicken cutlets, cutlets │ 12 │ " │
│ special chicken and turkey, school chicken │ │ │
│ etc.) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│20. Poultry and rabbit by-products and semi-finished products │ │ │
│ of which │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│Culinary products from beef, pork, │ │ │
│lamb (goat meat) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│21. *Boiled meat, produced centrally -│ │ │
│ but at procurement enterprises │ 24 │from +2 to +6°│
│ public catering (large piece for │ │ │
│ cold dishes; large piece, cut into │ │ │
│ portions for first and second courses, in jelly) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│22. Boiled meat, cooked in all pre- │ │ │
│ catering, │ 12 │ "│
│ except blanks │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│23. *Roasted meat produced at stocking stations│ │ │
│ catering establishments (beef │ 48 │ "│
│ and pork fried in large pieces for cold ones│ │ │
│ dishes; beef and pork fried large │ │ │
│ in pieces, cut into portions for main courses,│ │ │
│ in jelly) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│24. Fried meat, prepared at all enterprises-│ │ │
│ catering establishments, except │ │ │
│ blanks │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│25. *Stewed meat (in large pieces, │ │ │
│ cut into portions for main courses, in jelly)│ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│26. Meat by-products, boiled (tongue, udder, │ │ │
│ heart, kidneys, brains) │ 18 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│27. Fried liver │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│28. Fried culinary products from minced meat │ │ │
│ (cutlets, steaks, meatballs, schnitzels) │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│29. Meat jellies and jellied meat │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│30. Pastes from meat, liver and poultry, produced - │ │ │
│ industrially used │ 24 │from 0 to +2° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│31. Meat and liver pates produced by │ │ │
│ catering establishments │ 6 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│32. Food broths produced by enterprises│ │ │
│ meat industry: │ │ │
│ │ │ │
│ concentrated │ 24 │ "│
│ │ │ │
│ liquid │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│33. *Broths with gelatin, semi-finished products: │ │ │
│ │ │ │
│ meat │ 48 │ "│
│ │ │ │
│ chicken │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│34. *Chicken bone broth, semi-finished product │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│35. *Concentrated bone broths, │ │ │
│ semi-finished products │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Culinary products from poultry and rabbits │ │ │
│ │ │ │
│36. Baked duck and chicken carcasses │ 48 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│37. Poultry carcasses smoked, smoked-baked and │ │ │
│ smoked-boiled │ 72 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│38. *Fried poultry and rabbit meat, produced - │ │ │
│ mine is centralized at the procurement enterprises - │ 48 │ " │
│ public catering and poultry processing industries - │ │ │
│ manufacturing industry │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│39. Fried, cooked poultry and rabbit meat│ │ │
│ at all catering establishments, │ 24 │ " │
│ except blanks │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│40. *Boiled poultry carcasses, produced by cent-│ │ │
│ implemented at procurement enterprises │ 24 │ " │
│ catering and poultry processing│ │ │
│ industry │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│41. Boiled poultry carcasses, cooked on │ │ │
│ all catering establishments, │ 18 │ " │
│ except blanks │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│42. *Boiled poultry, chopped into portions, │ │ │
│ in jelly │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│43. *Poultry pulp, boiled in the form of a briquette │ 24 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│44. Poultry cutlets │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│45. Boiled eggs │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Sausages and cold cuts │ │ │
│ │ │ │
│46. Jellied meat in a casing │ 36 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│47. Seltz: │ │ │
│ │ │ │
│ premium │ 48 │ "│
│ │ │ │
│ first and second grade │ 24 │ " │
│ │ │ │
│ third grade │ 12 │ "│
│ │ │ │
│ second class special │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│48. Third grade tripe roll │ 12 │ " │
│ │ │ │
│ new and red third grade │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│49. Boiled sausages: │ │ │
│ │ │ │
│ premium │ 72 │ "│
│ │ │ │
│ │ │ │
│ third grade │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│50. Sausages and sausages of the highest, first and │ │ │
│ second grade │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│51. Meat breads: │ │ │
│ │ │ │
│ premium │ 72 │ "│
│ │ │ │
│ first and second grade │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│52. Liver sausages: │ │ │
│ │ │ │
│ highest and first grade │ 48 │ " │
│ │ │ │
│ second grade │ 24 │ "│
│ │ │ │
│ third grade │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│53. Blood sausages: │ │ │
│ │ │ │
│ first and second grades │ 24 │ " │
│ │ │ │
│ third grade │ 12 │ "│
│ │ │ │
│ smoked first grade │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│54. Boiled products in casings (assorted ham, │ │ │
│ breakfast ham, casing ham │ │ │
│ etc.) │ 72 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│55. Boiled sausages with the addition of offal, │ │ │
│ protein and offal sausages │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│56. Packaged sausages, packed in │ │ │
│ polymer film under vacuum: sausages │ 48 │from +2 to +6°│
│ boiled, pork, beef and │ │ │ products
│ boiled lamb │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│57. Vegetable liver sausage (with the addition of │ │ │
│ cereals) │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│58. Sausages for baby food │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│59. Premium quality boiled poultry sausages │ 72 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│60. Sausages boiled from first grade poultry, │ │ │
│ sausages │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Fish products and seafood │ │ │
│ │ │ │
│Semi-finished products │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│61. Chilled fish of all types │ 48 │from 0 to -2° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│62. Fish and fish products of all types │ │ │
│ frozen and glazed │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│63. Specially cut fish, not frozen │ 24 │from -2 to +2°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│64. Portioned fish in breadcrumbs │ 12 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│65. Kebabs and frying │ 24 │from -2 to +2°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│66. Cutlets, meatballs, minced meat, fish-cartoon zrazy - │ │ │
│ felny, pancakes (without freezing) │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│67. Frozen cutlets, cabbage rolls and minced meat │ 72 │from -4 to -6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│68. Frozen fish dumplings │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Culinary products │ │ " │
│ │ │ │
│69. Fried fish of all types │ 36 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│70. Baked fish of all types │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│71. Boiled fish of all types │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│72. Stuffed fish │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│73. Products chopped from salted fish (herring, │ │ │
│ mackerel, sardines, etc.) │ 24 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│74. Fish cutlets of all types │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│75. Meatballs, fish meatballs with tomato sauce│ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│76. Fish of all types and hot rolls │ │ │
│ smoking │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│77. Boiled fish sausages │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│78. Zeltsy “Fisherman”, “Special”, etc. │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│79. Boiled crayfish and shrimp │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│80. Crab sticks │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│81. Squid with vegetables in sour cream sauce, chops│ │ │
│ squid, squid cutlets │ 24 │ " │
│ │ │ │
│ marinated squid │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│82. Industrial culinary products│ │ │
│ from protein paste "Ocean" │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│83. Fish and caviar oils of all types │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│84. Jellied fish │ 24 │from -2 to +2°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│85. Fish pastes in polymer consumer │ │ │
│ container │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│86. Second fish courses in consumer containers: │ │ │
│ │ │ │
│ without freezing │ 12 │ "│
│ │ │ │
│ frozen │ 24 │from -4 to -6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│87. Frozen protein paste "Ocean" │ 72 │from -1 to -3°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Dairy and fermented milk products │ │ │
│ │ │ │
│88. Pasteurized milk, cream, acidophilus │ 36 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│89. Kefir │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│90. Curdled milk │ 24 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│91. Whey drinks (milk kvass, “New”,│ │ │
│ whey drink with tomato juice) │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│92. Buttermilk, fresh and drinks made from it │ 36 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│93. Natural kumiss (from mare’s milk), │ │ │
│ cow's milk kumiss │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│94. Sour cream │ 72 │ "│
│ │ │ │
│ diet sour cream │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│95. Fat and low-fat cottage cheese, dietary │ 36 │ " │
│ │ │ │
│ Peasant 5% │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│96. Soy cheesecakes, soy curdled milk │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│97. Curd semi-finished products; cheesecakes, dough for │ │ │
│ cheesecakes, dough for lazy dumplings, │ 24 │ " │
│ semi-finished product for cottage cheese casserole with raisins│ │ │
│ │ │ │
│ dumplings with cottage cheese │ 24 │not higher than -5° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│98. Cheese and curd products │ 36 │from 0 to +2° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│99. *Curd cheese casserole and pudding. Culinary │ │ │
│ products produced at all enterprises │ 48 │from +2 to +6°│
│ catering │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│100. Curd, culinary, manufacturing products │ │ │
│ washed at all public food establishments - │ 24 │ " │
│ tania, except for prepared items: curd pudding │ │ │
│ bold and semibold │ │ │
│ │ │ │
│ curd zrazy with raisins, fat and semi-bold│ 36 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│101. Homemade cheese │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│102. Cream cheeses in polystyrene boxes │ │ │
│ and other polymer materials: │ │ │
│ │ │ │
│ sweet and fruity │ 48 │ " │
│ │ │ │
│ spicy, Soviet, Roquefort │ 72 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│103. Soft and brine cheeses without ripening: │ │ │
│ │ │ │
│ "Moale" │ 48 │from +2 to +6°│
│ │ │ │
│ bladed │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│104. Cheese mass "Caucasus" │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│105. Cheese butter │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│106. Butter in sticks │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│107. Creamy drinks │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│108. Drink "Southern" │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│109. Drinks "Amateur", "Snowball" │ 36 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│110. Baby food products: │ │ │
│ │ │ │
│ bottled baby kefir │ 24 │ " │
│ │ │ │
│ in bags │ 36 │ " │
│ │ │ │
│ children's cottage cheese │ 24 │ " │
│ │ │ │
│ acidophilus mixture "Malyutka" in bottles │ 24 │ " │
│ │ │ │
│ in bags │ 36 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│111. Products of children's dairy kitchens │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│112. Humanized milk "Vitalakt DM" for │ │ │
│ infants │ 36 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│113. Humanized milk "Vitalakt │ │ │
│ enriched" │ 36 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│114. "Vitalact fermented milk" for children and │ │ │
│ dietary nutrition │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Vegetable products │ │ │
│ │ │ │
│Semi-finished products │ │ │
│ │ │ │
│115. Raw peeled, sulfated potatoes │ 48 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│116. Fresh white cabbage, peeled │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│117. Carrots, beets, onions, raw │ │ │
│ cleaned │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│118. *Radishes, processed radishes, sliced │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│119. *Parsley processed: │ │ │
│ │ │ │
│ greens │ 18 │from +2 to +6°│
│ │ │ │
│ root │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│120. *Celery processed: │ │ │
│ │ │ │
│ greens │ 18 │ "│
│ │ │ │
│ root │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│121. *Processed green onions │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│122. *Processed dill │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│123. *Tarragon (greens) processed │ 18 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│124. *Parsnip (root) processed │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│Semi-finished products that have undergone heat treatment │ │ │
│ │ │ │
│125. *Casserole, carrot, vegetable, │ │ │
│ potato with meat │ 18 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│126. *Balls (cutlets) of cabbage, carrot, │ │ │
│ beetroot, potato │ 18 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│127. Cabbage schnitzel, minced cabbage, minced meat │ │ │
│ carrot │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│128. *Sliced, poached pickled cucumbers │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│129. *Fresh chopped white cabbage │ │ │
│ blanched │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│130. *Sauerkraut stewed for first courses │ 72 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│131. Sauteed onions, carrots │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│132. *Concentrated sauces: │ │ │
│ │ │ │
│ red main and tomato │ 72 │ "│
│ │ │ │
│ white basic, sour cream, apple │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│133. *Semi-finished cabbage rolls (vegetables, with meat and │ │ │
│ rice, with fish and rice, with cottage cheese and rice, │ 12 │ " │
│ with millet and bacon) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│134. Semi-finished cabbage rolls with meat and rice, with - │ │ │
│ prepared in canteens │ 6 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│135. *Sauerkraut salad │ 24 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│136. *Boiled peeled vegetables: │ │ │
│ │ │ │
│ carrots │ 24 │ "│
│ │ │ │
│ beets │ 24 │ " │
│ │ │ │
│ potatoes │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│137. *Boiled, peeled, chopped vegetables: │ │ │
│ │ │ │
│ carrots │ 18 │ "│
│ │ │ │
│ beets │ 18 │ "│
│ │ │ │
│ potatoes │ 12 │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│138. *Salads (meat, capital, fish) in the non- │ │ │
│ straightened │ 12 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│139. Salads, vinaigrettes of all types in un- │ │ │
│ straightened, cooked │ 6 │ " │
│ in canteens │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│140. Boiled, unpeeled vegetables │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Flour products │ │ │
│ │ │ │
│Semi-finished products │ │ │
│ │ │ │
│141. Yeast dough for pies, baked and │ │ │
│ fried, for kulebyak, pies, etc. │ 9 │ " │
│ flour products │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│142. Unleavened puff pastry for cakes, pastries │ │ │
│ and other flour products │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│143. Shortbread dough for cakes and pastries │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│144. Dough for lazy dumplings │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│145. Pancake blanks │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│146. Pancakes with minced meat: │ │ │
│ │ │ │
│ with meat, cottage cheese, apple │ 12 │ " │
│ │ │ │
│ with jam and marmalade │ 16 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│Culinary products │ │ │
│ │ │ │
│147. Cheese sticks │ 72 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│148. Cheesecakes, juicers, half-open pies from │ │ │
│ yeast dough: │ │ │
│ │ │ │
│ with cottage cheese │ 24 │ " │
│ │ │ │
│ with jam and fruit fillings │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│149. Chebureks, belyashi, table pies, fried,│ │ │
│ baked, kulebyaki, pies │ 24 │from +2 to +6°│
│ │ │ │
│ (with meat, eggs, cottage cheese, cabbage, │ │ │
│ liver and other fillings) │ 3 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│Cereal products │ │ │
│ │ │ │
│Semi-finished products │ │ │
│ │ │ │
│150. Semolina, millet meatballs (cutlets) │ 18 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Culinary products │ │ │
│ │ │ │
│151. Sourdough semolina, rice, rice with cottage cheese│ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│152. Milk pudding, rice │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│153. Krupenik with fat and semi-fat cottage cheese │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│154. Fruit pilaf │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Flour confectionery products, sweet dishes, │ │ │
│drinks │ │ │
│ │ │ │
│155. Cakes and pastries: │ │ │
│ │ │ │
│ without finishing with cream, with protein-whipping │ │ │
│ cream or with fruity finish │ 72 │from +2 to +6°│
│ │ │ │
│ with butter cream, including cake │ │ │
│ "Potato" │ 36 │ " │
│ │ │ │
│ with custard, with whipped cream │ │ │
│ cream │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│156. Biscuit rolls: │ │ │
│ │ │ │
│ with cream │ 36 │ " │
│ │ │ │
│ with cottage cheese │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│157. Jelly, sambuca, mousses │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│158. Fruit creams and curds │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│159. Whipped cream │ 6 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│160. Curd cake │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│161. Kvass produced by industry: │ │ │
│ │ │ │
│ unpasteurized bread kvass │ 48 │ " │
│ │ │ │
│ kvass "Moskovsky" │ 72 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│162. Non-alcoholic non-carbonated drinks │ │ │
│ (lemon, cherry without preservative), │ 48 │ " │
│ produced by industry │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│Frozen foods │ │ │
│ │ │ │
│Salads and appetizers │ │ │
│ │ │ │
│163. Red cabbage salad │ 24 │from 0 to +4° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│164. Beetroot salad with horseradish │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│165. Vegetable snack with tomato │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Main courses and side dishes │ │ │
│ │ │ │
│166. Beef goulash │ 96 │not higher than -5° │
│ │ │ │
│ │ 48 │not higher than -0° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│167. Beef stew │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│168. Homemade meat │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│169. Beef Stroganoff │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│170. Meatballs │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│171. Bits "Health" without sauce │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│172. “Health” patties in sauce │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│173. Beefsteak │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│174. Sausages │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│175. Sausages │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│176. Sausage │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│177. Peasant pancakes │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│178. Caucasian pancakes │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│179. Pancakes with cabbage │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│180. Pancakes with cottage cheese │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│181. Pancakes with fruit filling │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│182. Croquettes │ 48 │not higher than -5° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│183. Peasant cutlets in sauce │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│184. Peasant cutlets without sauce │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│185. Minced meat for croquettes │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│186. Stewed sauerkraut │ 24 │from 0 to +4° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│187. Fresh stewed cabbage │ 24 │ " │
└─────────────────────────────────────────────────┴────────┴────────────┘
