EntranceChopped meatballs stuffed with champignons technological map. Chopped poultry cutlets according to GOST
Any good housewife has more than one recipe for delicious homemade cutlets. The popularity of this dish is understandable - there are no hard-to-find products here, and cutlets are prepared quickly enough, and they always turn out to be surprisingly appetizing and satisfying. Today we will replace the traditional pork / ground beef for this dish with more light meat birds and cook simple, but at the same time surprisingly tasty chopped cutlets from chicken breast with greens. Try it too! Perhaps this recipe will become your “favorite”!
Ingredients: 
- chicken breast - 500 g;
- bulb - 1 pc.;
- garlic cloves (optional) - 1-2 pcs.;
- eggs - 2 pcs.;
- sour cream (or mayonnaise) - 4 tbsp. spoons;
- flour - 4 tbsp. spoons;
- dill - a small bunch;
- vegetable oil - 2-3 tbsp. spoons;
- salt, pepper - to taste.
- My chicken breast, get rid of excess moisture - dry on paper towels / napkins, then remove the skin and bones. Cut the bird fillet into small cubes, put in a deep container.
- Sprinkle with salt, pepper, add raw eggs, sour cream (or mayonnaise). Lilac or ordinary white onions, after removing the husk, cut into small cubes or chop with a blender, and then put in a container with chicken meat. Optionally, for a rich flavor, add garlic cloves passed through a press. Clean and dry dill, finely chopped, also spread to the meat.
- We mix the meat mass, and then pour in the flour so that the cutlets keep their shape and do not spread during frying (you can replace the dosage of flour with 2 tablespoons of starch). Mix chicken meat again and leave it like this for 20-30 minutes.
- After the specified time, we collect the chicken mixture with a tablespoon and spread it in the form of cutlets on a hot, oiled surface of the pan.
- Fry the blanks over medium heat for about 3-5 minutes on each side. Next, reduce the heat and, covering the pan with a lid, bring the chicken meat to full readiness for 10-15 minutes.
- Chopped chicken breast cutlets are a hearty and tasty main course, served with any side dish, vegetable cuts or pickles, as well as herbs. And these cutlets are perfect for making
Chopped chicken cutlets
TECHNICAL AND TECHNOLOGICAL CARD № Chopped chicken cutlets
- APPLICATION AREA
Real techno- routing developed in accordance with GOST 31987-2012 and applies to the dish Chopped chicken cutlets produced by the facility Catering.
- REQUIREMENTS FOR RAW MATERIALS
food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
3. RECIPE
| Consumption of raw materials and semi-finished products | ||||
| name of raw materials | 1 serving | 100 servings | ||
| gross, g | net, g | gross, kg | net, kg | |
| CHICKEN BREAST | 75,93 | 69,1 | 7,59 | 6,91 |
| WHEAT BREAD FLOUR EXCELLENT | 13,1 | 13,1 | 1,31 | 1,31 |
| MILK PASTER. 3.2% FAT | 18,4 | 18,4 | 1,84 | 1,84 |
| BREADCRUMBS | 7 | 7 | 0,7 | 0,7 |
| BUTTER 72.5% | 2,6 | 2,6 | 0,26 | 0,26 |
Yield: 70 g
4. TECHNOLOGICAL PROCESS
The pulp of a bird or rabbit is cut into pieces and passed through a meat grinder, combined with bread soaked in milk or water, salt is added, mixed well, passed a second time through a meat grinder and beaten out.
The finished cutlet mass is portioned, cutlets are formed, breaded in breadcrumbs, placed on a greased baking sheet and baked until cooked in the oven.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01
Chopped cutlets are released with a side dish, poured over with sauce or melted boiled butter.
The optimum serving temperature is 65°C.
Side dishes - crumbly cereals, mashed potatoes.
Sauces - sour cream, sour cream with onions.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance: the product is oval-flattened with one pointed end, the surface is evenly baked, the garnish is laid side by side
Consistency: cutlets - soft, juicy
Color: cutlets - white-gray, garnish - characteristic of garnish
Taste: products included in the dish
Smell: products included in the dish
6.2 Microbiological and physico-chemical parameters:
According to microbiological and physico-chemical parameters this dish complies with requirements technical regulations Customs Union “On food safety” (TR TS 021/2011)
- NUTRITIONAL AND ENERGY VALUE
Technological engineer.
From a bird, a game and a rabbit prepare cutlet and knelny masses.
Products from cutlet mass are poached or fried in the main way.
Products made from knelling mass are stewed or steamed.
Chopped meatballs from poultry, game or rabbit steamed.
The meatballs, without breading, are put in a saucepan, the bottom of which is greased with oil, and allowed to cook for 15-20 minutes. They are served with boiled or stewed rice, mashed potatoes, a complex side dish (stewed vegetables, canned green peas, boiled or mashed potatoes), poured with steam or white sauce with egg.
Additionally, when you leave on meatballs, you can put slices of boiled porcini mushrooms or stewed champignons.
Chopped cutlets from poultry, game or rabbit fried.
The cutlet mass is portioned, breaded in breadcrumbs, grated white bread;
diced white bread (pozharsky cutlets), cutlets are formed, fried on both sides and brought to readiness in the oven.
Release cutlets with fried potatoes, mashed potatoes, green peas, a complex side dish, boiled or stewed rice.
When serving cutlets watered butter.
Ingredients for Lamb Chops with Onions For: 6 people
Preparing a Recipe for Lamb Chops with Onions
Peel and finely chop the onion. Put the chops in a hollow dish with chopped onions, coat them with peppers, sprinkle them with rosemary, sprinkle them with a drizzle of olive oil and brush them well so that they are soaked in the marinade and leave to marinate for at least 30 min.Remove the ribs from the refrigerator 30 minutes before cooking and place on a rack. Heat plansha or cast iron plate or thick bottom pan over high heat. Place the chops on a hot plate and add the onions. Cook chops 1. 30 minutes to 3 minutes on each side depending on their thickness and heat output under the stove; They should be golden on the outside while remaining pink at heart. Salt them with corn at the end of cooking and taste immediately.
Chopped meatballs from poultry, game or rabbit, stuffed with champignons.
Meatballs stuffed with finely chopped boiled mushrooms are breaded, fried on both sides, and brought to readiness in the oven.
Released, poured with oil, with a side dish of potatoes in milk, mashed potatoes, fried potatoes, etc.
Steam poultry quenelles.
Portion molds are greased with butter or margarine, filled 3/4 with knelling mass and steamed for 20-25 minutes.
Quenelles can be cut with two spoons and stew in a saucepan with a slight boil for 10-12 minutes.
Released with boiled green peas, cauliflower, stewed rice.
Drizzle with white sauce with egg or melted butter.
Quality requirements for poultry, game and rabbit dishes
Portioned pieces of boiled poultry should consist of two parts (fillet and chicken legs).
Color- from gray-white to light cream.
The meat of this recipe is for sale. Place the chop in a saucepan and cover with water, bring to a boil and let simmer gently for about 6 hours so that the meat is always covered with water. Mix drained oil with tapioca starch and mix into powder. Reduce red wine and stock by 2/3 until juiced. Cover the carrots in a bowl chicken broth and whipped cream. Bring to a boil, reduce heat and simmer until tender, about 6-8 minutes. Drain excess liquid, save it and put hot carrots in a blender. Blend into a smooth liquid, adding a bit of reserved liquid if needed. Cut cabbage into thin pieces and boil in salt water for about 2 min until tender. Drain thoroughly and keep warm. Heat the beef in a medium oven for 5-10 minutes until just warm and place it in the middle of each plate. Pour hot red wine sauce, a spoonful of carrot puree, hot cabbage, horseradish and finally chopped tarragon.
- After cooking, cut into strips and keep warm.
- Clean and cut the horseradish into small pieces.
- Mix with vegetable oil to form a paste.
- Filter in a colander and let the mixture drip.
Appearance- neatly chopped pieces are stacked next to the side dish and poured with sauce.
Consistency juicy, soft, tender.
Smell- boiled poultry or rabbit.
Taste- moderately salty, without bitterness, with an aroma inherent in this type of bird.
Roasted poultry and rabbit should be golden brown.
The color of chicken and turkey fillets is white,
legs - gray or light brown,
goose and duck - light or dark brown,
rabbit - brown.
In boiling liquid, the flesh will stretch and loosen during cooking. Ideally, a very soft piece of meat will be obtained while remaining compact, which can be left to cool and which can be easily cut before reheating. As with many other ingredients, the key to successful carrot and mustard puree is to check the seasoning and correct if needed. Add the mustard carefully so you can enhance the flavor until you're satisfied. If you find something is still missing, add a few pints of salt and pepper, or a little more cream if the taste is still too sour.
Consistency- soft and juicy.
Leather- clean, without feather residues and bruises.
Breaded chicken fillet cutlets should be golden brown.
Consistency - soft, juicy, with a crispy crust.
Breading should not lag behind.
On the surface of chopped chicken cutlets there is a light golden crust.
The color on the cut is from light gray to creamy gray.
Consistency - lush, juicy, loose.
Reddening of meat and taste of bread are not allowed.
Organic meat and poultry farms
Grind oatmeal with a blender. Finely chop fresh herbs.
Crack the eggs into a bowl and mix in the oatmeal. Fold the minced meat, herbs, add salt, pepper. Knead everything until smooth.
For greater benefit, these diet chicken cutlets should be baked in the oven. Create medium-sized cutlets from minced meat and put on a covered iron sheet. Cook 30-40 minutes.
Chicken cutlets with zucchini
Juicy meat product with a vegetable supplement will be a useful dish for any diet.
This is a simple meatball recipe. minced chicken with zucchini for people with food restrictions will replenish the body with the necessary elements and vitamins.
Required Ingredients:
- chicken - 500 gr;
- egg - 2 pcs.;
- zucchini - 400 gr;
- carrots - 80 gr;
- parsley - a bunch;
- salt, spices - to taste.
How to cook:
Minced meat can be bought or prepared from any parts of the bird. Skin and fat should be kept to a minimum.
Grate young zucchini into long strips. Grate the carrots as well. Chop the parsley leaves with a knife.
Put all the prepared ingredients in a deep bowl, add salt and pepper. Stir vigorously, distributing the vegetables evenly over the meat mass.
Beat in the eggs and mix the minced meat again. From the resulting mixture form round cakes.
Such chicken cutlets with zucchini are obtained with a high content of protein and fiber. Arrange them in a baking dish. And if you spread the minced meat in silicone molds, then the cutlets will turn out in the form of a cake. Bake for 35-40 minutes at 180-200°C.
Original chicken cutlets
You can cook cutlets, zrazy, meatballs not only from poultry meat alone. And regular recipes minced chicken cutlets can be enriched not only with vegetables. From them you can make delicacies stuffed with cheese or mushrooms.
And chicken liver, popular in cooking, can replace white meat, because. they have the same protein content.
Liver chicken cutlets from offal
Juicy and tasty cutlets in the form of pancakes will appeal to many. And any housewife will appreciate the speed of their preparation.
Required Ingredients:
- liver - 250 gr;
- hearts - 250 gr;
- egg - 2 pcs.;
- onions - 2 pcs.;
- flour - 5 tbsp. spoons;
- salt, pepper - to taste.
How to cook:
Rinse offal, cut off excess fat, hymen, blood vessels. To remove the bitterness of the liver, pour boiling water over it until it turns white.
Grind offal in any way. Chop the onion with a knife, grater or blender.
Mix liver, heart, onion. Drive eggs into them and knead the minced meat. The liver mass is liquid, so add flour to it. Mix thoroughly.
Fry the liverworts hot pan. The liquid dough spreads and the products are obtained in the form of pancakes. Bake on both sides, being careful not to overcook the thin chicken liver patties, otherwise they will become dry.
In such a recipe for the density of the mass, you can add grated vegetables or bread. They will give the patties a dense texture.
Variants of Chicken Cordon Bleu
French stuffed schnitzel has gained immense popularity in the world. This is a quick, effective and tasty dish that is easy to prepare at home with many options.
Required Ingredients:
- chicken breast - 4 pcs.;
- champignons - 300 gr;
- ham - 4 pcs.;
- onion - 1 pc.;
- egg - 1 pc.;
- crackers - 6 tbsp. spoons;
- flour - 5 tbsp. spoons;
- salt, pepper - to taste.
How to cook:
Boil mushrooms. Pass large champignons through a meat grinder or cut with a knife.
Finely chop the onion. Fry the onion with mushrooms with a little flour.
Each chicken fillet wash, dry, cut in the form of a pocket. Lightly beat off the breast.
Put a piece of ham in the center of each fillet, and pour fried mushrooms with onions on top. Roll up the fillet and secure with a toothpick.
So that chicken cutlets with mushrooms do not fall apart and have a crust, they should be sprinkled alternately with flour, roll in a beaten egg, and then in breadcrumbs.
Fry Cordon Bleu over high heat on both sides, and then simmer under the lid.
You don’t know what to cook from chicken breast, you want a quick, but very tasty dish without extra hassle? Prepare chopped chicken cutlets. Ruddy, fried, with a crispy crust and a juicy center. No dry chicken meat just tender and soft. A variety of flavors and recipes make this dish a great field for imagination. You can add vegetables or herbs, you can wrap the filling. Use the products you love.
We have already cooked with you before, but they were classic, scrolled through a meat grinder, and this time they will consist of small pieces cut with a knife. This preserves the structure and juiciness of chicken meat. Great variation when regular cutlets already tired.
Chopped chicken breast cutlets are loved by both adults and children. I can vouch for this from my own experience, because this is one of the most beloved dishes in the family. It is very simple and inexpensive, but the taste is always excellent. No long preparations are required; frying such cutlets is no more difficult than or, but only from meat.
Let's start cooking chopped cutlets with classic version where additional flavorings are not used. Only chicken meat and binding products. So that cutlets from chicken pieces do not crumble when frying, they need to be glued with something. The easiest way to do this is to add eggs and starch, the most common potato starch. Since there will be only a couple of tablespoons of starch, it will not taste like it, but it will become an excellent “cement” that will hold all the pieces together and turn them into cutlets. The egg that we will add will also help this, and will also give our cutlets the necessary ruddy and crust, which will fry very appetizingly. It will be something like meat in batter, if you have ever cooked this, you will understand why.
You will need:
- chicken breast fillet - 500 grams (1 whole breast);
- eggs - 2 pcs;
- potato starch - 2-2.5 tablespoons;
- mayonnaise - 2 tablespoons;
- salt and black pepper to taste;
- fresh herbs optional.
Cooking:
1. Lightly rinse fresh chicken breast cold water and pat dry with paper towels. It is advisable to do this before cooking any raw meat. Remove the bones, if any, and thin remnants of films and fat. Cut the breast lengthwise into thin plates, then each plate into thin strips, and then into small cubes.
2. Transfer the chicken pieces to a bowl and break two raw eggs into them. Mix well so that the eggs coat all the pieces.
3. Add mayonnaise, salt and ground black pepper to the same place. Freshly ground in a mill is better, it is more fragrant. Take the mayonnaise that you usually use, it does not matter.
Stir everything so that it is salted evenly.
4. Now add to the bowl potato starch and stir again. You will see how our meat dough thickens slightly and becomes more viscous and sticky. This is exactly what we need.
5. If you like greens, such as dill, then now you can add it, having chopped it well before that. Just mix everything and the future chopped cutlets are ready for frying.
By the way! Chopped chicken cutlets with mayonnaise do not have to be fried immediately. You can leave them to marinate from half an hour to several hours. So chicken meat will become even more tender, because mayonnaise has good marinating properties. Try both cooking options, immediately and after marinating.
6. And now the easiest point in the recipe, heat a frying pan with vegetable oil and fry the cutlets over medium heat until golden brown on both sides. This is done very simply, literally like pancakes or squash fritters that we have recently prepared. Spread a portion of the meat “dough” with a tablespoon and lightly crush it so that the cutlet is flat and well-fried inside. When the bottom side is browned, turn over and wait for the crust on the other side.
7. Put the finished chopped chicken cutlets on a flat dish covered with napkins or paper towels so that the excess oil is absorbed into them, and does not make the food more greasy.
It's time to set the table and call everyone to dinner, until the cutlets have cooled down. Enjoy your meal!
Another way to make delicious minced chicken cutlets. Let's add some cheese and garlic to them, it will be very satisfying and fragrant. The cheese will melt during the frying process, but will not leak into the pan, but will hide securely inside the cutlets. You can add your favorite chicken spices if you find the taste of chicken breast too simple.
You will need:
- chicken breast - 500-600 gr.;
- cheese - 100 gr.;
- eggs - 2 pcs;
- flour - 2 tablespoons;
- grainy mustard (French, Dijon) - 2 tablespoons;
- garlic - 1 clove;
- salt - 0.5 teaspoon;
- spices for chicken or turkey - 0.5-1 teaspoon;
- fresh herbs (dill, parsley) - a few branches.
Cooking:
1. First of all, cut the washed and dried chicken breast into small pieces. Finely chop the greens. Squeeze the garlic through a press or use a fine grater. Put it all in a bowl and add two raw eggs. Stir.
2. hard cheese grate on a coarse grater and add to the chicken with herbs in a bowl. Put two tablespoons of mustard in there. This amount is suitable if the mustard is not spicy, but slightly sweet. Put less spicy mustard.
3. Add two tablespoons of flour to the bowl and mix. The flour will play a binding role. In the previous recipe, we used starch. From my experience I can say that the taste will vary, but both options are good.
4. Mix everything very well so that not a single lump of flour remains, and the cheese and herbs are evenly distributed between the chicken pieces.
The whole mass should be thick and dense.
5. Using a spoon, put cutlets of the same size on a preheated pan. Don't forget the oil. Fry on one side over high heat until crispy, then flip and fry on the other side.
6. After browning on both sides, add just a little hot water to the pan and cover with a lid. Reduce the heat to low and bring the chopped chicken cutlets under the lid until cooked through for 2-3 minutes.
7. Serve a salad of fresh vegetables with ready-made cutlets, do not forget about greens and delicious sauces. Sour cream, mayonnaise and other homemade sauces are ideal.
Very tasty and fast! And the main thing is simple.
Zucchini can be cooked in different ways, one of the ways is zucchini pancakes, including with the addition of meat. And in this recipe, the situation is reversed, you can cook chopped chicken cutlets with the addition of zucchini. Of course, the proportions in which these products are used will play an important role. But the cooking method will also affect the taste. Chicken breast cutlets consist mostly of chicken meat, and zucchini is a pleasant and tasty addition that gives them a twist. I really like this option for lightness and juiciness. I highly recommend trying it.
You will need:
- chicken fillet - 1 whole breast;
- young small zucchini - 2 pieces (or 1 medium size);
- eggs - 2 pcs;
- flour - 4-5 tablespoons;
- salt and pepper to taste.
Cooking:
1. Start by cutting the chicken breast into small pieces. Wash the zucchini, cut off both ends and remove the skin if it is too thick. Grate the zucchini on a coarse grater and put in a separate plate. Lightly salt and leave for a few minutes, then squeeze out the released juice. Mix zucchini with chicken.
2. Add 2 eggs to the chicken with zucchini and mix. Now put the flour and add a little salt, but keep in mind that there is already a little salt in the zucchini. Pepper at will.
3. Put the pan on the stove and heat it over high heat. Pour vegetable oil and spoon cutlets into the pan. Slightly flatten them on top so that the cutlets are baked.
4. As soon as the bottom side is browned, turn the patties over and fry the other side until cooked through. Since the chicken breast cooks quickly, the cutlets will only take a few minutes on one side to cook.
Ready chopped chicken cutlets with zucchini are very juicy and tasty, fried zucchini gives them a special tenderness. Be sure to try!
Recipe for chopped chicken cutlets with sweet peppers and tomatoes
Combining tender chicken breast with vegetables only adds to the dish's excellent qualities. And the taste becomes more interesting, and juiciness is added, because the chicken breast is very lean meat without a single fat, and sometimes it is difficult to cook it so that it does not dry out. Bell pepper, in my opinion, goes well with chicken, as well as tomatoes. But it is best to take red or yellow pepper.
You will need:
- chicken breast fillet - 2 pieces without bone;
- sweet bell pepper - 1 pc;
- tomato - 1-2 pieces;
- eggs - 2 pcs;
- sour cream - 1 tablespoon;
- flour - 3-4 tablespoons;
- salt, pepper and fresh herbs.
Cooking:
1. Before cooking chicken breast, you need to remove the skin from it and remove the bones if any remain. If you buy a ready-made butchered fillet, then be sure to wash the meat before slicing it. Cut the breast first lengthwise into strips, and then into smaller pieces.
2. Wash the pepper, cut the stem and remove the seeds. Cut into thin strips, and then into small cubes, no larger than chicken pieces.
3. Do not forget to wash the tomatoes and cut them into the same cubes as the pepper. If desired, you can remove the skin from them, to do this, make a cross-shaped incision in the area of \u200b\u200bthe stalk and scald them with boiling water. The skin can be easily removed.
4. Put all the chopped ingredients in a convenient bowl, add eggs, sour cream and salt. Stir until smooth.
5. Add flour to the bowl and mix. Instead of flour, you can use potato starch, it also helps to get the minced meat the right viscosity, and when frying, it almost does not affect the taste. Try both options and choose the one you like best.
6. It remains only to fry the cutlets on vegetable oil. Make them small, it is most convenient to measure with a spoon and immediately spread on hot pan. As soon as a golden crust forms on both sides, chopped chicken cutlets are ready.
Such cutlets can be prepared for every day, or you can make a hot treat for the sudden arrival of guests. They cook very quickly, and the result is not only tasty, but also beautiful.
Chopped chicken cutlets with bell pepper, onion and oatmeal
Another variation of chopped chicken cutlets with bell pepper but this time with onions. And in order for the cutlets to be dense and keep their shape well, it is proposed to add cereals or flour. Past recipes have used flour and potato starch for this. So such a thickener for cutlet "dough" is also great. They don't taste like cutlets at all. oatmeal, chicken and vegetables are felt. You can add spices, fresh herbs, and, if desired, a little garlic. You will get very fragrant and bright cutlets in taste.
Chicken breast with champignons is very tasty. You can stew with sauce, you can fry with stuffing, or you can cook chopped chicken cutlets with mushrooms. In fact, mix the pieces of champignons fried with the onion directly into the cutlets.
You will need:
- chicken fillet - 2 pcs;
- fresh champignons- 400 gr;
- egg - 1 pc;
- onions - 1 pc;
- butter - 50 gr;
- flour - 2-3 tablespoons;
- salt, pepper and spices to taste.
Cooking:
1. Cooking chopped cutlets with mushrooms, you should start with cooking champignons. First, cut the onion into small cubes.
2. Cut clean fresh champignons into small pieces. Heat the butter in a frying pan, let it melt. Add the onion to the oil and sauté until soft and slightly translucent. Now put the mushrooms in the pan and fry them until cooked.
3. While the champignons are fried, cut the chicken fillet into small pieces. Put it in a deep bowl and add a raw egg.
4. Add the fried champignons to the chicken when ready. Put the flour there, salt and pepper to taste.
5. Mix all ingredients well. Fry in a skillet in vegetable oil until golden brown on both sides. When ready, you can remove excess fat by placing the cutlets on a paper towel.
Serve hot chopped chicken cutlets with mushrooms with fresh vegetables and herbs. It will be delicious served with mashed potatoes. Enjoy your meal!
From a bird, a game and a rabbit prepare cutlet and knelny masses.
Products from cutlet mass are poached or fried in the main way.
Products made from knelling mass are stewed or steamed.
Chopped meatballs from poultry, game or rabbit steamed.
The meatballs, without breading, are put in a saucepan, the bottom of which is greased with oil, and allowed to cook for 15-20 minutes. They are served with boiled or stewed rice, mashed potatoes, a complex side dish (stewed vegetables, canned green peas, boiled or mashed potatoes), poured with steam or white sauce with egg.
Additionally, when you leave on meatballs, you can put slices of boiled porcini mushrooms or stewed champignons.
Chopped cutlets from poultry, game or rabbit fried.
The cutlet mass is portioned, breaded in breadcrumbs, grated white bread;
diced white bread (pozharsky cutlets), cutlets are formed, fried on both sides and brought to readiness in the oven.
Release cutlets with fried potatoes, mashed potatoes, green peas, a complex side dish, boiled or stewed rice.
When serving, cutlets are poured with butter.
Chicken cutlet recipes for all occasions
Labeling of packaged, fresh or frozen fish. Trade name Country and area of origin Price per kilogram. . For citrus fruits, the commercial category and commercial variety should also be reported. And in the case of kiwi, peaches and nectarines and strawberries should be informed about the commercial category.
Category A or "fresh eggs" are those suitable for direct human consumption: characteristics, classification, mandatory code, labeling and bulk sale. Category A eggs or "fresh eggs" must have the following minimum characteristics.
Chopped meatballs from poultry, game or rabbit, stuffed with champignons.
Meatballs stuffed with finely chopped boiled mushrooms are breaded, fried on both sides, and brought to readiness in the oven.
Released, poured with oil, with a side dish of potatoes in milk, mashed potatoes, fried potatoes, etc.
Steam poultry quenelles.
Portion molds are greased with butter or margarine, filled 3/4 with knelling mass and steamed for 20-25 minutes.
Quenelles can be cut with two spoons and stew in a saucepan with a slight boil for 10-12 minutes.
Released with boiled green peas, cauliflower, stewed rice.
Drizzle with white sauce with egg or melted butter.
Quality requirements for poultry, game and rabbit dishes
Portioned pieces of boiled poultry should consist of two parts (fillet and chicken legs).
Color- from gray-white to light cream.
Air chamber: fixed height no more than 6mm; however, in the case of eggs sold as "surplus", it may not exceed 4 millimetres. Yolk: Only visible in the backlight as a shadow, without a clearly distinguishable outline that does not intelligently detach from the center, subjecting the egg to a revolving motion and free from foreign matter of any kind. Smell: No strange odors.
- Peeling and cuticle: clean and intact.
- Germ: imperceptible development.
Appearance- neatly chopped pieces are stacked next to the side dish and poured with sauce.
Consistency juicy, soft, tender.
Smell- boiled poultry or rabbit.
Taste- moderately salty, without bitterness, with an aroma inherent in this type of bird.
Roasted poultry and rabbit should be golden brown.
The color of chicken and turkey fillets is white,
legs - gray or light brown,
goose and duck - light or dark brown,
rabbit - brown.
All category A eggs or "fresh eggs", packed or in bulk, white or light colored, must be marked on the shell with a printed and mandatory code expressing the breeding system, country of origin and producer's distinguishing number. The following digits are the code of the province, municipality, farm or farm. . After fresh egg will be selected and classified, proceed to packaging and labeling. The bags must be impact-resistant, dry, well-maintained and cleaned and made of suitable materials to protect the eggs from foreign odors and possible quality changes.
Consistency- soft and juicy.
Leather- clean, without feather residues and bruises.
Breaded chicken fillet cutlets should be golden brown.
Consistency - soft, juicy, with a crispy crust.
Breading should not lag behind.
On the surface of chopped chicken cutlets there is a light golden crust.
The color on the cut is from light gray to creamy gray.
Consistency - lush, juicy, loose.
Reddening of meat and taste of bread are not allowed.
Original chicken cutlets
- First digit: the form of raising chickens.
- Next two letters: Member State of production.
- The rest of the numbers: production farm.
- Packaging marking insignia.
- Quality category "Fresh eggs".
- Weight classification.
- The number of eggs packed.
Boiled and fried whole carcasses are kept hot for no more than an hour.
For more long-term storage they are cooled, and chopped and heated before use.
Poultry fillets and small game carcasses are cooked to order, as their quality deteriorates during storage.
Dishes from cutlet mass can be stored hot for no more than 30 minutes, stews - no more than 2 hours.
These statements must in any case be objective and provable. However, the following expressions can be used as additional guidance. Bread prepared for normal daily consumption may be sold without packaging, but it must be wrapped with authorized materials before delivery, which cannot be newspaper, print, etc. it should always be placed on the shelves, and each should have a label that clearly and visibly indicates the name of the product, its weight and price. Shelves must be placed behind the counter, and if the seller charges us the amount of goods, then when serving us, adequate sanitary protection must be used. Bread and bread products intended for self-service must be packaged and labelled. If packaged bread is not sold on a self-service basis, it should be placed in the compartments in the same way and with the same information as unpackaged. Personnel that produces, distributes and sells bread and special breads must have a separate health card under the conditions established by the current regulations and is completely prohibited: to carry out this activity at the same time as any other that may be a source of pollution; Eating, smoking and chewing gum or tobacco in the premises of processing, distribution and sale; Wear work clothes that do not meet normal cleaning conditions and handle raw materials, bulk or finished goods by hand without rinsing. In particular, the personnel involved in the production process must properly style the hair. Personnel in charge of distribution and sales processes may not place containers or baskets of bread, whether containing product or empty, in contact with the floor or on countertops. All establishments selling unpackaged bread must display in a conspicuous place a sign, at least 40 cm wide by 30 cm, with the following text: "The consumer has the right to check the weight of the pieces of Bread he wants to buy", "The consumer may request and use official complaint sheets, claims and complaints” that this institution has at its disposal. Institutions must have a balance in the eyes of the public if we want to check the weight It is strictly forbidden to sell bread from the assembly line in urban areas where there is no sales office. To establish an authorized sale, parts must be completed, each of which is completely covered. In addition, the sale of breadcrumbs without packaging is prohibited. . Accreditation of the direct sale of agri-food products.
instruction card №1.
Meal preparation: "Siberian borscht" cooking broth, boiling beans, cutting vegetables, sauteing, laying vegetables, bringing to taste, cooking meatballs, serving rules, cleaning workplaces.
Raw material: Meat, potatoes, cabbage, beets, onions, beans, garlic, cooking oil, salt, sugar, vinegar, tomato puree, herbs, sour cream.
Sale of proximity. Direct sale: Produced directly by producers or groups of agricultural producers. Selling in a short time: made by producers or groups of agricultural producers with the intervention of an intermediary. Field of activity - direct sale or sale in a short time own production and products of our own design. They will be excluded.
Create a system of voluntary accreditation for people who want to make intimacy. Shorten the process of transmission, intermediation and sale and reduce the cost for the benefit of producers and consumers. Encourage agrifood value added and income diversification for farm viability.
- Products collected in the natural environment.
- Own products for self-consumption.
- Meat from animals that have not been slaughtered in approved slaughterhouses.
- Those products for which specific rules are defined.
- Contribute to the consolidation of rural tourism and recovery.
Tools, inventory : utensils for cooking borscht, veselka, skimmer, shovels, boards, chef's three knives, spoons, ladle, dishes for serving dishes.
Equipment : electric stove, dial scales, production tables.
Operation #2Broth preparation
The meat is washed, poured with water, boiled meat and bone broth. Straining the broth.
Compliance with the relevant standards at all stages of production, processing, packaging, transportation and sale of its products. Identify the establishments to which they supplied agricultural products.: Be the owner of the farm whose data they appear in the Catalonia Integrated Agricultural Operations Data System. Report joining the Proximity Sale Accreditation System through the Uniform Agricultural Declaration. Comply with the requirements set out in the regulation governing the production and processing of agri-food products, which are applicable in each case.
- The safety of the products they make or manufacture.
- Establish, implement and maintain self-monitoring systems.
Operation #3
Preparing vegetables
Beets are cut into slices, put in a bowl, poured with broth, fat is added, tomato puree, vinegar, sugar, cover with a lid and stew for 30-40 minutes.
Cabbage - cut into checkers; potatoes - a cube.
Carrots, onions are sautéed with a slice.
Operation #4
Borscht cooking
In the case of a direct sale, the accreditation and logo must be displayed in a visible and preferred location in a mandatory manner. In the event of a short sale, products must be identified before being sold with a logo. The sale of the course must include the reproduction of the accreditation and logo in all pre-documented information and on the Internet.
Accreditation has an indefinite period of validity if the conditions necessary to obtain it and the obligations required in this Decree are met and his data will be included in the database. Birds are a whole world to be discovered in our centres, from white chicken to poultry passing through local produce such as lumagorri or pita pinta Asturian, guinea chicken, dairy pigs, partridges, etc.
Ready strained boiling broth put the cabbage cut into checkers, bring to a boil, put the potatoes cut into cubes, and, cooking for about 10 minutes, cut the rest of the vegetables into slices,cook for 10-15 minutes, put passivated vegetables, stewed beets, bring to a boil, put the boiled beans and cook until tender. Salt and spices are added 10-15 minutes before the end of cooking. Garlic mashed with salt is placed in the finished borscht.
For poultry lovers, the breasts are the best part: lean, juicy, boneless, lightly seasoned and very tender. From quail to duck or turkey, the breast of a bird raised on farms or in the wild of any size is a delicacy for lovers of good food in various varieties.
An animal that can use any part of the menu is economical, healthy and in demand. Chicken is the main thing for your menu. Strong flavor and firmer texture. Ideal for recipes with sauces or macerated. The cymbal was much needed for its great intensity.
Operation No. 5
cooking meatballs
Beef meat is cut into pieces, passed through a meat grinder 2-3 times, combined with raw eggs, raw finely chopped onions, water is added, ground pepper, salt. The mass is well mixed and balls weighing 7-10 g are formed from it, then they are stewed in the broth until cooked.
Rabbit meat is valued throughout our geography, offering a wide variety of typical dishes made in Spain. From Valencian paellas to armrests in Madrid. It has an excellent flavor, low fat content and low cost. A value marked since the Greco-Roman era, Domestic bird considered a delicacy for everyone.
Duck products are a treat for the most demanding tastes. Synonymous with distinction in all gastronomic cultures due to its strong flavor and soft textures of its meat and liver. One of the reasons why bird breasts are so popular is that they are extremely lean meats, with an average fat content of 2 or 2.5 percent. However, cooking requires great sensitivity on the part of cooks: as with other defatted meats, the poultry breast must be cooked very thoroughly, i.e. not much or little time, because if not the meat will remain dry and hard .
Operation #5
Submission rules :
2-4 meatballs are placed in a heated deep plate, borscht weighing 500 grams is poured, sour cream is put, sprinkled with herbs on top.
Serving temperature +75°С.
Operation #6
Quality requirements:
The consistency of vegetables - soft, undigested.
Quail: small bird, great fun
Its flesh has a slight nutty flavor and is a bit deer-like. The quail breast has a biological characteristic that makes it very attractive to cooks and food lovers: of all poultry, the quail bird is the one that has a higher proportion of breast meat in relation to their body weight, approximately 40 percent.
Duck: Crispy on the outside, juicy on the inside
By the way, quails are the only migratory birds of all game birds: in autumn they migrate from Europe to North Africa; their Japanese counterparts spend the winter in southern China. Usually the meat is completely fried with the skin on; If you moisten the duck with honey, you get a particularly hard and tasty rind.
Borscht color - crimson red.
Taste - sweet and sour, with the smell and taste of garlic, without the taste of raw beets.
Operation #7
Workplace cleaning
Instruction card number 2.
Meal preparation: "Bitochki chopped from poultry meat stuffed with champignons."
Exercises: organization of the workplace, preparation of semi-finished meat products, cooking mushrooms, frying a semi-finished product, preparing a side dish, vacation, cleaning the desktop.
Raw material: Chicken meat, internal fat, potatoes, vegetable oil, salt, pepper, greens, champignon mushrooms, onion, cooking fat, fresh vegetables for a complex side dish
Inventory: marked knives, cutting boards "MS" and "OS", a frying pan, dishes for serving dishes
Equipment: production table, electric stove, oven, meat grinder.
Exercise # 1Workplace organization
Prepare a workplace
1. cutting boards are placed in front of you
2. pick up dishes, inventory, tools, install scales.
3. products are placed on the left, and dishes, tools, inventory on the right.
Exercise number 2
Food preparation
1. Chicken meat into pieces and passed through a meat grinder along with internal fat, chopped meat is combined with bread soaked in milk, put salt, pepper, mix
2. Chopped mushrooms, onions, lightly sauté.
3.. The finished cutlet mass is portioned, shaped into a cake 1 cm thick, mushroom minced meat is placed in the middle, the cake is combined, breaded in breadcrumbs, shaped into meatballs
Exercise number 3
frying semi-finished meat products
1. put the frying pan on the stove, pour melted fat, heat up to 150 - 180 ° C
2. place the meatballs in a hot frying pan, fry on both sides and bring to readiness in the oven for 5 minutes
Exercise number 4
Preparation of a side dish
Process the potatoes, cut into shapes, boil in salted water, drain the water. Tomatoes, cucumbers are processed, cut, peas are heated, greens are prepared.
Exercise number 5
Submission rules
quality requirements
Shelf life
Submission rules:
When you leave, put 2 meatballs on a plate, pour butter on top, put complicated side dish, decorated with greenery. Serving temperature +65*.
Taste - moderately salty, with the taste of mushrooms.
Consistency - juicy, smooth.
Exercise number 6
Workplace cleaning