Meatball cutlets technological map. Cutlet meat technological map

Routing

Cutlets, meatballs, schnitzels

Recipe No. 298

cutlet meat (options):

beef

pork

veal

lamb

50

43

56

52

37

37

37

37

wheat bread

9

9

Milk (or water)

12

12

crackers

5

5

Ready semi-finished product

62

Animal fat, rendered edible

3

3

fried cutlets

50

Garnish (recipes №325,330,331,334…336,338…341)

150

Sauce (recipes #364,366…368,388…390)

Or table margarine (or butter)

5

50

5

Exit: with sauce

With fat

250

205

Cooking technology.

From the finished cutlet mass, products of an oval-flattened shape with a pointed end (cutlets), or a rounded-flattened shape, 2.2 ... 2.5 cm thick (meatballs), or an oval-flat shape 1 cm thick (schnitzels) are cut.

Cutlets, meatballs, schnitzels can be prepared with the addition of onions (5 g net) and garlic (0.5 g net). In this case, the output of products does not change, since the rate of milk or water decreases accordingly.

Products are released with a side dish, poured over with fat or sauce.

Cutlets, meatballs are released 1-2 pieces each. Per serving, schnitzels - 1 piece per serving.

Garnish (options): crumbly cereals, boiled beans, pasta boiled, boiled potatoes, mashed potatoes, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat, stewed cabbage, a complex side dish.

Sauce (options): red (basic), onion red with cucumbers, onion with mustard, sour cream, sour cream with tomato, sour cream with onions.

Routing

Onion sauce with mustard

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 368

Cooking technology.

Finely chopped browned onions are placed in the main red sauce, and boiled for 10-15 minutes. The sauce is seasoned with mustard, salt, South sauce and margarine.

The sauce is served with chopped meat products, fried sausages, sausages and sausages, boiled offal (udder).

Routing

Red sauce (basic)

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 364

Cooking technology

Routing

Red sauce with onions and cucumbers

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 367

pickled cucumbers or

Pickles

91

83

50

50

Exit

1000

Cooking technology.

Finely chopped onion is lightly sautéed, vinegar, black peppercorns are added, boiled for 5-7 minutes, combined with the main red sauce and boiled for 10-15 minutes, South sauce is added, finely chopped stewed pickled or pickled cucumbers, peeled from skins and seeds. The sauce is seasoned with margarine.

The sauce can be prepared without the addition of the South sauce. The sauce is served with boiled and fried meat and minced meat products.

Routing

Red sauce (basic)

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 364

Cooking technology

Sliced ​​onions and carrots are sautéed with fat, tomato puree is added and sautéing is continued for another 10-15 minutes.

sifted wheat flour sauté at a temperature of 150-160, stirring occasionally in a plate dish or a baking sheet in an oven (with a layer of no more than 4 cm) until a light brown color is acquired.

Cooled to 70-80 flour sautéing is diluted with warm broth in a ratio of 1: 4, thoroughly stirred and introduced into boiling brown broth, then sautéed with tomato puree vegetables at a low boil boil for 45-60 minutes. At the end of cooking add salt, sugar, black peppercorns, bay leaf. The sauce is filtered, rubbing boiled vegetables into it, and brought to a boil.

The main red sauce is used for the preparation of derivative sauces. When using sauce self-dish it is seasoned with table margarine (30g).

Routing

Boiled potatoes

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 331

Raw potatoes, old or

young

1333

1290

1000

1032

Boiled potatoes

970

table margarine

35

35

Yield: 1000 g

Cooking technology

For cooking, potatoes are placed in boiling salted water (0.6-0.7 liters per 1 kg of potatoes). The water level should be 1-1.5 cm above the level of the potatoes. Salt is used at the rate of 10 g per 1 liter of water. When the potatoes are cooked, the water is drained, and the potatoes are dried (see recipe No. 160), for which the dishes with it are left for 5-7 minutes on the hot section of the stove. Potatoes should be boiled in small portions as needed. Potatoes are released uncut tubers with melted margarine or butter.

Routing

Mashed potatoes

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 333

* mass of boiled milk. In the absence of milk, you can increase the rate of fat bookmarking by 10g

Yield: 1000 g

Cooking technology

Peeled potatoes are boiled in water with salt until cooked, the water is drained, the potatoes are dried. Boiled hot potatoes are rubbed through a masher. The temperature of the potatoes to be mashed must be at least 80, otherwise mashed potatoes will be viscous, which sharply worsens its taste and appearance. In hot mashed potatoes, stirring continuously, add hot boiled milk in 2-3 doses. beat the mixture until fluffy homogeneous mass.

The puree is portioned, a pattern is applied to the surface, poured with melted butter or browned onions are placed on top, or hard-boiled chopped eggs, pre-mixed with melted butter, and sprinkled with herbs. Oil can be served separately.

Fried meat cutlet, 1 pc.

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

(SR-recipe No. 154)

Publishing house "Economy", Moscow 1983

1. APPLICATION AREA

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

1. REQUIREMENTS FOR RAW MATERIALS

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

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for enterprises Catering and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

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

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

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

Transported in a refrigerated car body.

1. Characteristic ready meal, semi-finished product

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

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

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

1. Requirements for registration, implementation and storage

Fried meat cutlet made as needed.

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

Publishing house "Economy", Moscow 1983

1. REQUIREMENTS FOR RAW MATERIALS

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

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

1. RECIPE

Name	Consumption of raw materials per serving, g
	Gross weight, g	% cold working	Net weight, g	% during heat treatment	Yield, g
Beef pulp cleaned (act)	35,0		34,0	20,00	27,2
Pork pulp cleaned (act)	35,0	2.86 (loss on grinding)	34,0	20,00	27,2
chicken eggs	0.2 pcs.	3.00 (loss on stirring)	9,7	20,00	7,8
Peeled onion, semi-finished	10,6	2.86 (loss on grinding)	10,3	20,00	8,2
White bread	14,4	2.86 (loss on grinding)	14,0	20,00	11,2
Water	10,0	60,00	4,0	25,00	3,0
Salt	1,0	0,00	1,0	100,00	0,0
Ground black pepper	0,1	0,00	0,1	100,00	0,0
Wheat flour	10,0	20.00 (breading)	8,0	20,00	6,4
Vegetable oil	7,0	0,00	7,0	80,00	1,4
Peeled onion, semi-finished	10,0	0,00	10,0	30,00	7,0
Vegetable oil	10,0	0,00	10,0	80,00	2,0
chicken eggs	1 PC.	0,00	50,0	12,00	44,0
Mayonnaise	5,3	5.00 (portioning)	5,0	0,00	5,0
Exit					150 g

1. Cooking technology

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

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

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

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

Onions are cut into strips, fried until golden brown.

Fried eggs with fried eggs from 1 egg.

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

Transported in a refrigerated car body.

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

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

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

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

1. Requirements for registration, implementation and storage

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

Heat treatment

Table 3 Heat treatment

Technological scheme for the preparation of meat cutlets

Technological process consists of the following operations: preparation of raw materials, preparation of minced meat, molding of semi-finished products, storage and sale.

Preparation of raw materials. Cutlet meat is ground in a meat grinder, bread is soaked in water or milk. Then the chopped meat is combined with soaked bread and once again passed through a meat grinder. When preparing cutlets of Moscow, Domashnye and Kyiv, onions are crushed together with meat and bread, and for meatballs, onions are finely cut and sautéed. Pre-prepare minced meat for rolls (boiled pasta, chopped boiled eggs, browned onions) and zraz (chopped browned onions and herbs, chopped boiled eggs). Dried onions are pre-soaked.

Compilation of stuffing. The prepared raw materials are loaded into a meat mixer according to the recipe, salt, pepper, water are added and thoroughly mixed (4-6 minutes). In the manufacture of semi-finished products in a small amount, minced meat is mixed and knocked out manually. In the process of mixing, the components are evenly distributed throughout the entire volume of minced meat, water is bound by destroyed structures of muscle tissue (muscle bundles and individual fibers, fragments of connective tissue, blood and lymphatic vessels) and crushed bread.

Minced meat structure. Minced meat is a complex dispersion system in which the role of the dispersion medium is played by an aqueous solution of proteins, low molecular weight organic and inorganic substances, and the dispersed phase is fragments (particles) of muscle, connective and adipose tissues, as well as bread and other components. Particles in minced meat are interconnected by molecular cohesive forces and form a continuous volumetric network or a kind of spatial frame. At the same time, the particles are connected with the dispersion medium, with which they form a single whole, and part of the dispersion medium is connected to the particles of the dispersed phase more strongly than the particles to each other.

Structure minced meat(natural or with fillers), i.e. its internal structure, and the nature of the interaction of individual particles are determined chemical composition, biochemical parameters, temperature, dispersion, state of aggregation and a number of technological factors.

An important characteristic of raw minced meat is stickiness, which is determined by the amount of protein that is in a dissolved state in the aqueous phase. Stickiness determines the coherence of the structure of the finished stuffing.

The properties of minced meat depend on its composition, degree of grinding, moisture content, nature and concentration of water-soluble substances, water-binding ability of minced meat components and bond strength between dispersed particles.

The degree of grinding of raw meat determines the nature of the destruction of the cellular structure and the transition to environment intracellular structural elements, as well as the size of dispersed particles.

With an increase in the degree of grinding, the dispersion of particles and the proportion of dissolved protein in the dispersion medium increase, which increases the water-binding capacity of minced meat. The latter also depends on the quality of the original meat raw materials and, first of all, on its pH. Meat with a high pH value (6.2 or more) is able to retain a significant amount of water. With the introduction of bread, other starch-containing products (cereals, starch, etc.), protein products (protein isolates, eggs, etc.) into minced meat, the water-binding capacity of the system increases. An increase in the proportion of strongly bound water leads to an increase in strength properties in the system, which is undesirable. Therefore, the amount of water added during the preparation of minced meat should be such that raw minced meat well formed, and the finished product was tender and juicy. When producing minced meat semi-finished products, the amount of water is determined by the recipe, but to obtain finished product quality, it is necessary to take into account the quality of meat raw materials and additives (their water-binding capacity).

Formation of semi-finished products. Ready minced meat is dosed, molded and breaded in breadcrumbs on automatic machines (AK-2M-40, MFK-2240, etc.) or manually. Semi-finished products made on automatic machines have a round shape, while those made by hand are oval-flattened.

Ready-made semi-finished products are placed on a frying pan heated with fat, fried on both sides and brought to readiness in the oven.

Routing

Equipment for the preparation of meatballs

Equipment:

Electric meat grinder

Electric stove

oven

Refrigerator

Desktop dial scales

production table

Washing baths

Cutting chair

Shelving.

Tools, inventory used in the preparation of meat cutlets

Inventory:

Cutting boards marked "MS", "OS", "Greens"

Tool:

Knives marked "MS", "OS", "Greens".

Safety rules for cooking meatballs

1. All electrical equipment must be properly grounded.

2. Posters should be hung near the machines on the rules for operating the machine.

3. There should be rubber mats near the cars

4. Before working on a meat grinder, you need to check for idling

6. Push the meat into the meat grinder only with a wooden pestle

7. Production tables and tubs should have rounded corners

8. When working with a knife (with a well-fixed handle), be careful: hold your hands and knife correctly

9. The surface of the slab must be flat, without cracks or gaps. There should be handrails around the slab

10. Stoveware should have tightly fixed handles and a flat bottom.

11. Move the dishes with liquid on the surface of the stove carefully, without jerking

12. Put food into water or hot fat away from you

13. Open the cookware lid towards you

14. Potholders must be dry

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

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

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

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

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

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

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