The main semi-finished products from meat. Technology for the production of semi-finished meat products

Semi-finished products include products made from natural and minced meat without heat treatment. These are products that are maximally prepared for culinary processing.

Meat semi-finished products are divided into: natural (large-sized, small-sized, portioned, portioned breaded); chopped; semi-finished products in the test; chopped meat.

Natural semi-finished products. These are pieces of meat pulp of various weights, cleaned of tendons and coarse surface films. Natural small-sized semi-finished products also include meat-and-bone pieces of meat with a certain bone content. Semi-finished products are released chilled or frozen. The raw material is meat in chilled or frozen states. Meat of bulls, boars, rams, meat frozen more than once, and lean meat is not used.

Large-sized semi-finished products. Depending on the type of meat, large-piece semi-finished products are divided into four groups:

• - the first group: from beef - the longest muscle of the back (dorsal part, lumbar part), tenderloin (lumboiliac muscle, located under the bodies of the last thoracic and all lumbar vertebrae), hip part (upper, inner, lateral and outer pieces); from pork - loin, tenderloin; from lamb - the hip part;
• - the second group: from beef - the scapular part (shoulder and shoulder parts), the subscapular part, the chest part, as well as the hem (supracostal muscles removed from the 4th to the 13th rib, remaining after the separation of the subscapular part, brisket and longissimus muscle back) from beef of the 1st category of fatness: from pork - hip, scapular, cervical-subscapular parts; from lamb - scapular part, loin;
• - the third group: from beef - cutlet meat and beef trimmings of the 2nd category; from pork - brisket; from lamb - brisket, cutlet meat;
• - the fourth group: from pork - cutlet meat. Cutlet meat (for example, beef) - pieces of meat pulp from the neck, flank, intercostal meat, pulp from the tibia, radius and ulna, trimmings obtained by stripping large-sized semi-finished products and bones.

Portion semi-finished products. They are made from large-sized semi-finished products, cut manually or on special devices across the muscle fibers obliquely or perpendicularly. Assortment of portioned semi-finished products: from beef - natural steak (from tenderloin), langet (two thinner pieces from tenderloin than steak), entrecote (from the longest back muscle), rump steak (from the longest back muscle or the most tender pieces of the hip part - upper and internal), natural zrazy (from the same pieces of the hip part), beef wind (from the side and outer pieces of the hip part).

The range of portioned semi-finished products from pork includes: natural cutlet (from the loin), escalope (from the longest muscle of the back), wind pork (from the neck and shoulder part), tenderloin, schnitzel - from the hip part.

Portion breaded semi-finished products: rump steak (from beef), natural cutlet and schnitzel (from pork and lamb). For portioned breaded semi-finished products, pieces of meat are lightly beaten to loosen the tissues and rolled in finely crushed breadcrumbs from white bread to preserve meat juice.

Small-sized semi-finished products. From beef they get: beef stroganoff (from the tenderloin, the longest muscle of the back and the upper and inner piece of the hip part), azu (from the side and outer pieces of the hip part), goulash (from the scapular and subscapular parts, as well as the hem), soup set (meat and bone pieces weighing 100-200 g with the presence of pulp at least 50% by weight of a serving), beef for stewing (pieces of ribs with pulp at least 75% by weight of a serving), brisket on kharcho (with a pulp content of at least 85% by weight of a serving) .

Small-sized semi-finished products from pork are represented by the following names: roast (from the hip part and loin with a fat content of not more than 10%), goulash (the same as beef goulash), meat for barbecue (from the hip part), stew (pulp content not less than 50% of the serving weight), home-style stew (the content of bones is not more than 10% and adipose tissue is not more than 15% of the serving weight).

Large-sized semi-finished products are sold mainly by weight, portioned - packaged, the mass of the product is 125 g (tenderloin 250 and 500 g), small-sized - portions of 250, 500 and 1000 g (meat and bone).

In the production of natural semi-finished products, salting and massaging can be used. The brine contains salt, phosphates, granulated sugar; for some items, a sprinkling of spices and decorative spices is used.

Semi-finished products in the test. The specifications developed by VNIIMP present the traditional and new assortment of dumplings, as well as other semi-finished products in dough: meat sticks, manti, khinkali. According to other specifications, several dozen types of dumplings are produced, designed for buyers with both high and low incomes. The composition of minced dumplings includes trimmed beef and pork, onions, black or white ground pepper. Flour is used to make dough premium(sometimes of the 1st grade) with a normalized quantity and quality of gluten, egg products.

Meat sticks are cylindrical or rectangular in shape up to 10 cm long. Manty is a dish Uzbek cuisine. They are larger than dumplings. They are not boiled in water, but steamed in a special dish - manti-kaskan. Khinkali is a dish of Transcaucasian cuisine such as dumplings in the form of a rhombus, a square. Meat for manti and khinkali is chopped larger than for dumplings and sticks, minced meat for these products contains an increased amount of onion.

Ravioli in minced meat also contain mushrooms and rennet cheese, they have the shape of a semicircle, rectangle, square.

Chopped semi-finished products. They are prepared from minced meat with the addition of other components according to the recipe. The traditional assortment of chopped semi-finished products includes: Moscow, homemade, Kyiv cutlets, rump steak, beef steak. The main raw materials in their production are beef and pork cutlet meat, trimmed beef of the 2nd grade, trimmed fatty pork. During the years of the economic crisis, the range of chopped semi-finished products expanded due to the use of cheaper raw materials - mechanically deboned poultry meat, soy protein preparations, mainly textured soy flour, vegetables, cereals.

The recipe for cutlets consists of cutlet meat: Moscow - beef, Kyiv - pork, domestic - beef cutlet and fatty pork in half. The composition of all items includes (%): bread from wheat flour- 13-14, onion - 1-3, water - 20, breadcrumbs - 4, salt, pepper, in Kyiv - egg melange. The rump steak uses hydrated soy protein instead of bread; in a steak - beef cutlet meat - 80%, sausage bacon - 12%, water - 7.4%, pepper, salt, no breading. It is allowed to replace 10% of raw meat in cutlets with soy concentrate or texturate and in all items 20% of raw meat with mechanically deboned poultry meat. Chopped semi-finished products are produced chilled (0-6 °С) and frozen (not higher than -10 °С).

Chopped meat. Minced meat is obtained from meat by grinding it on a top with a lattice hole diameter of 2-3 mm. The traditional range of minced meat: beef, pork, homemade, lamb, special meat and vegetable. For the production of minced meat, meat frozen more than once, boars, bulls, lean, pork with signs of yellowing is not allowed. The main raw material for minced meat: beef cutlet meat or trimmed beef of the 2nd grade (minced beef), semi-fat pork or pork cutlet meat (minced pork). Part homemade minced meat includes (%): beef (50) and pork (50) meat; special minced meat - beef (20), pork (50), soy concentrate (30).

Meat chopped semi-finished products after manufacturing can be raw chilled or raw frozen. As an example, the following chopped raw semi-finished products can be given: cutlets, meatballs, hamburgers, schnitzels, steaks, rump steaks, kebabs, meatballs, meatballs, quenelles and croquettes.

To prepare minced meat for chopped semi-finished products, frozen meat raw materials (blocks) are crushed in a crusher. Also, for the preparation of minced meat, mechanically deboned meat obtained on a meat and bone separator can be used.

Then the minced meat is passed through the top. Pork bacon is added to minced meat, which is pre-crushed on a top or on a bacon cutting machine. Salt is added to the minced meat, preliminarily chilled with ice water, additives, spices and everything is well mixed in a meat mixer. A cutter can also be used for mixing.

Minced meat ready for molding semi-finished products is loaded into the bunker of the machine for molding semi-finished products, where the product of the required shape and weight is molded, for which, depending on the volume of production, a rotary or auger product molding system is used. In the molding machine, the patties are formed and dosed onto a belt, after which the product can be sent to the ice cream machine and / or breading machine for thin and dry breading, respectively.

Then the cutlets are sent on trolleys to the chamber shock freezing or automatically by conveyor to the spiral freezer in case of high line capacity. The duration of freezing cutlets w75x20 mm weighing 85 g in a shock freezing chamber is 2 hours, and in a spiral quick freezer - 40-45 minutes. After freezing, cutlets are packed and moved to a cold store for storage.

Main raw material.

Beef, pork, lamb, horse meat, as well as the meat of other types of slaughter animals are used as the main raw materials.

Do not use double-frozen meat and pork with darkened bacon.

Along with meat raw materials, various protein preparations of plant and animal origin (soya, blood, milk proteins, etc.) are widely used, as well as melange, egg powder, vegetables and other components, depending on the direction of use of the meat product.

Auxiliary materials.

Auxiliary materials for all products are salt (1.2% by weight of minced meat), black pepper (0.04-0.08%) and water (6.7-20.8%) added to minced cutlets to increase its juiciness. Introduction to minced minced semi-finished products isolated soy protein, high-protein milk concentrate in an amount of 10-20% allows you to replace up to 10% of meat, improve their organoleptic qualities, increase nutritional and biological value, increase water-binding capacity, reduce losses during frying. When preparing auxiliary raw materials, onions and vegetables are washed and chopped. Bread is soaked and also crushed. Melange is thawed in advance in baths with water, the temperature of which is not higher than 45C.

Basic technological equipment.

Crusher of frozen blocks - a machine for grinding deep-frozen meat (with a temperature of up to - 30 ° C) for further processing on a cutter or top. It does not require prior defrosting of the product, which allows you to save taste qualities product and prevent nutrient loss.

The crushing of the block, depending on the subsequent destination of the raw material obtained after the crusher (pieces of the size of a fist or into slices), can be carried out on a machine with a rotating shaft with knives or rollers or on a guillotine-type machine.

The grinder for meat is designed for industrial grinding of meat, meat products, fats in order to produce sausages and other food products.

Meat grinder is the main machine in technological lines for the production of sausages and semi-finished products. The quality of the products obtained directly depends on how finely and accurately the top cuts the lumpy meat.

The principle of grinding lumpy meat used in meat grinders has not changed for many years: the meat in the receiving hopper is captured by an auger or augers and fed through a housing with internal ribs to a cutting tool, which is a set of fixed grates, usually consisting of three pieces, and movable knives, consisting of two pieces.

Different tops for meat, despite the same method of grinding and the apparent simplicity of design, have completely different quality of grinding. It is affected by even minor design features inherent in each of the designs, as well as the degree of wear of both the cutting tool and the housing with the screw.

Meat mixer. The purpose of the meat mixers is to mix the crushed products with spices and other ingredients. Usually minced meat, cereals and other products are mixed in meat mixers.

The main components of the meat mixer are the bowl, the lid and the mixing mechanism.

Dezha is a mixing bowl connected to a kneading unit. Usually the meat mixer bowl is made of stainless steel with a smooth surface, which greatly facilitates its cleaning and operation in general. The meat mixer is designed in such a way that it contributes to uniform mixing of all minced meat ingredients. Mixing takes place by means of kneading screws.

The design features of the bowl (dezha) and the blades of the meat mixer ensure an even distribution of the ingredients over the minced meat.

Meat mixers are vacuum and open (non-vacuum). Mixing minced meat in a vacuum mixer ensures a dense, pore-free structure of minced meat, increases the color fastness of products.

All meat mixers have protective mechanisms. In particular, it is a mechanism for blocking one or more kneading augers when the bowl lid is opened. The process of loading and unloading raw materials is usually fully automated.

Meat-and-bone separators, or minced meat machines, are used to separate meat from bone in the production of edible minced meat, chicken or fish.

The minced meat obtained in this way can be used for the production of high-quality products, since it retains the structure of muscle tissue.

The principle of operation of the machine is that the incoming raw material is loaded into the separator hopper without prior grinding (with some exceptions). Pork or beef bones are recommended to be pre-shredded into fist-sized pieces, without the need for an additional grinder, which optimizes the use of production space.

All designs of mechanical separators are based on the principle of separation, taking into account the physical characteristics of the processed raw materials.

Using different pressure, meat or other product is forced through the slotted or round holes of the separating head, and the bones, cartilage and (or) veins are removed through the front of the machine. The product output is adjusted manually using the cones at the front of the separating auger and the restrictor.

The minimum temperature increase in the case of an incoming raw material temperature of 0-2ºC (this temperature is optimal) is usually 1-2ºC for chicken, 4-7ºC for turkey, and approximately 10ºC for beef.

Cutter - turns meat into soft airy minced meat for cooking boiled sausages, sausages, wieners. The cutter grinds products in a vacuum. Fast rotating knives (up to 4500 rpm) instantly turn the meat into minced meat, which retains its flavor in the absence of oxygen. natural color, vitamins, nutrients. Thanks to the processing without access to air, the quality of the final product and its shelf life are significantly increased.

Cuttering is the process of fine grinding of meat raw materials. The duration of cuttering significantly affects the quality of minced meat. Cuttering lasts an average of 5-12 minutes, depending on the minced meat being prepared, the design features of the cutter, the shape of the knives, and the speed of their rotation. Cuttering not only ensures the proper degree of meat grinding, but also the binding of the added ice. And it is the cutting process that largely determines the quality of the final product.

Ice maker. In the meat processing industry, the production of various products requires a large number of water ice. Flake ice produced on flake ice machines is optimal for use. It has a flat shape, thanks to which it has a large heat exchange surface, so it cools the minced meat better than other types of ice.

The temperature of the produced flake ice at the exit from the ice generator is up to minus 12°C, the thickness is from 0.8 to 2.8 mm. The productivity of the machines is from 380 kg to 23 tons / day.

Lard cutter - allows you to cut into cubes, strips or circles fresh, boiled and frozen (up to - 5 ° C) meat, lard, as well as ready-made sausages, ham, vegetables. Products containing bones should not be cut.

Machine for molding semi-finished products. After grinding meat raw materials, adding other ingredients, mixing and cooling, the minced meat is ready for molding. With the help of forming equipment, you can give products a variety of shapes.

Breading machine. The next stage after the molding of chopped meat products is the stage of breading (coating) of the product. The breading process consists of three operations - pre-sprinkling, liquid breading and coating breadcrumbs. Various combinations of these operations or all three coatings may be used in the manufacturing process. However, there are standards for the amount of sprinkling used, the amount of which should not exceed 30% by weight of the finished product.

In fact, breading improves the product in many ways: it makes the product more juicy while retaining moisture and flavor. Breading makes products more attractive. In addition, breading increases the weight of products, increasing the cost.

Pre-sprinkling is often used in the manufacture of breaded products to improve the adhesion of the wet breading. This operation is very important for products with a wet or greasy surface. For this operation, flour or a dry protein mixture for breading is usually used.

There are many various kinds dry breading used in the manufacture of meat products. They come in a variety of sizes, shapes, textures, colors and flavors. Finely ground breadings are very popular and traditional. They give the product an airy look and feel like a homemade product.

Laying machine. Liquid breading plays a very important role in the coating technology for semi-finished meat products. When preparing products, two types of breading can be used: yeast and unleavened. The choice of one type or another depends on the recipe of the product. Liquid breading is a mixture of various ingredients that may include flour, starches, eggs, milk, spices and herbs, leavening agents and stabilizers.

When applying a liquid breading in order to increase adhesion, it is used in combination with dry breadings. In this case, fresh breadings with different viscosities are more often used.

Chopped ice cream equipment semi-finished meat products from minced meat raw materials (minced meat) of beef, veal, pork, lamb without filling (cutlets, hamburgers, meatballs and other similar products).

Shock freezer. Now the freezing of products occurs thanks to a special technology for removing heat from the product. At the same time, the temperature drops and at a certain point the water in the product begins to turn into ice crystals.

The product is considered frozen if its temperature is -6 degrees. In meat, 75 percent of the water freezes at minus 5°C; 80 percent - at minus 10°C; and 90 percent - at minus 20 degrees.

Freezing products is used primarily for their long-term storage.

Technologically, the freezing process can take a different amount of time. Best of all, product quality is preserved by quick (shock) freezing. As a result of this process, very small ice crystals are formed inside the product, which has a positive effect on the quality of the product, since there is minimal damage to the tissue of the product.

It was for these purposes that special devices were created - shock freezing chambers. They allow you to quickly freeze a product or dish, while maintaining its beneficial properties.

Packing machine. Filling and packaging machines, multiheads (electronic high-precision weighers), packaging systems for food or non-food small-piece, free-flowing, non-dusty products. The equipment uses the principle of weight dosing and is used for packaging.

Refrigerated warehouses and storage chambers include: a heat-insulating circuit (chambers) with doors and a refrigeration supply system.

As a heat-insulating circuit, chambers made of PPU sandwich panels with refrigerated doors produced by our own factory are used. The refrigeration system includes: a refrigeration compressor unit, a condenser, an oil cooler, a circulation receiver and a pumping station (in the case of a pump-circulation refrigerant supply scheme), an electrical control panel, refrigerant pipelines and electrical cable lines.

Meat semi-finished products enjoy a well-deserved recognition of the consumer and every year they occupy an increasingly strong place in the diet of the population.

For businesses Catering these semi-finished products are of particular value, since without them it would be impossible to satisfy the demand of visitors for such widely popular and favorite dishes as steak, beef stroganoff, etc., even in the most limited quantities. After all, from a whole carcass of cattle, which contains only two tenderloins (with a total weight of not more than 3 kg), it would be possible to cook at best 20-25 servings of steak, langet or beef stroganoff, that is, an amount that in no way satisfies the needs of a large dining room and restaurant.

The advantage of semi-finished meat products is that, by facilitating and reducing the work of preparation shops, reducing the time required for preparing hot meat dish or snacks, they allow you to increase the throughput of the enterprise.

Meat processing plants produce semi-finished products under conditions that fully guarantee the freshness, good quality, purity and hygiene of products. Technological process and the recipe are built in such a way that for this type of semi-finished product only that part of the meat is used, which strictly corresponds to the product in terms of tissue structure, fatness, quality and culinary properties.

Every year, meat semi-finished products will be supplied to public catering establishments in a wider and more varied assortment, every year these products will increase the range of dishes and snacks, reduce and facilitate the production processes of cooking while preserving all the taste and nutritional properties of the best gourmet and gourmet meals. dishes.

For the preparation of semi-finished products, meat processing plants use the meat of cattle, sheep and pigs.

Depending on the tissue structure of the meat, machining and culinary value, all semi-finished meat products are divided into natural, breaded, chopped and culinary cutting meat. In addition, the industry puts on sale such semi-finished products as frozen dumplings.

NATURAL SEMI-FINISHED PRODUCTS.

These semi-finished products are prepared from the best in structure parts of meat, the most tender and soft, which do not need mechanical processing (loosening, chopping, chopping). These products are produced either in portions, that is, containing 1-2 pieces per serving, or in small pieces.

From beef meat, natural semi-finished products are produced in the following range.

Steak - This is a tenderloin cut into portions, the most tender part of beef meat. Each serving of steak weighs 125 g.

Entrecote prepared from the pulp of the dorsal part (thick edge), cut into portions. Previously, the muscle is released from the tendons. A serving of entrecote weighs 125 g.

Langet made from cuttings. A portion of this semi-finished product consists of two pieces of meat with a total weight of 125 g.

beef stroganoff - small-sized product beef tenderloin and back muscles. The meat is pre-cleaned from excess fat and connective tissue, slightly loosened, and then cut into small pieces of 20-30 mm thick.

Goulash are made from the posterior pelvic pulp, taken from beef carcasses of fatty, above-average and medium fatness. To develop this semi-finished product, young meat can also be used. A serving of goulash contains cut pieces of 10–20 g with a total weight of 125 g of meat.

Beef stew - the sacral or chest part of the carcass, chopped into medium-sized pieces together with the bones, packaged in plastic bags in portions of 200 g.

Azu also is a small-sized semi-finished product made from beef tenderloin, stripped of excess Fat, and connective tissue. A serving of azu contains several cubes of meat with a total weight of 125 g.

Kebab from tenderloin are classified as small-sized beef semi-finished products. Pieces of tenderloin are put on a wooden hairpin - a stick - interspersed with slices of raw pork fat and pieces of onion. Each serving of barbecue contains 110 g of meat, 8 g of bacon and 7 g of onion.

Roast Moscow is produced from meat trimmings and meat of the 2nd and 3rd grades, freed from tendons, bones and cartilage and cut into small pieces - 20-30 g each. Moscow roast is packaged in portions of 250 g.

NATURAL SEMI-FINISHED PORK PRODUCTS ARE PRODUCED IN THE FOLLOWING RANGE.

Pork cutlet cut from the back of the carcass. This cutlet has a rib bone, stripped of meat and chopped off obliquely. Cutlet freed from excess fat. According to the requirements of the standard, the layer of bacon on it should not exceed 10 mm.

Pork schnitzel are made from the pulp of the hip or dorsal part of the carcass, cut into portions weighing 125 g.

Escalope prepared from pork fillet, stripped of excess fat (the layer of fat on it is not more than 10 mm). This semi-finished product does not have a bone. A serving of escalope contains two slices of meat with a total weight of 125 g.

Pork stew is a medium-sized pieces of meat sawn together with bones (weighing up to 40 g each); packaged in portions but 200 g.

Pork kebab- pieces of fillet (tenderloin) or ham, put on interspersed with onion slices on a wooden stick. A serving contains 115 g of pork and 10 g of onions.

FROM LAMB NATURAL SEMI-FINISHED PRODUCTS ARE PRODUCED IN THE FOLLOWING RANGE.

lamb cutlet- a portioned piece of meat with a rib bone, cut from the dorsal or lumbar part of a lamb carcass. Cutlet weight 125 g.

Lamb schnitzel is a pulp removed from the dorsal, kidney and hip parts of the carcass, freed from tendons and cut into portions weighing 125 g.

Escalope prepared from the fillet of selected lamb carcasses. A 125g serving of escalope contains two slices of meat.

Lamb stew- medium-sized pieces of meat sawn together with bones; prepared from the same parts as pork stew.

Ring notch is a lumbar or dorsal muscle, coiled and cleaved with a wooden hairpin. For this semi-finished product, tender and soft meat is used.

Moscow shish kebab prepared from the pulp cleaned from tendons and bruises, taken from lamb hams, dorsal or lumbar parts of the carcass. Meat-packing plants use meat of fatty, above-average and medium fatness for cooking kebabs in Moscow, which ensures softness and juiciness of the finished product.

Shish kebab pieces weighing 10-15 g each are strung on a thin wooden stick interspersed with onion slices. The total weight of one serving of shish kebab in Moscow is 125 g.

Shashlik in Baku prepared as follows: necks, flanks, shanks and shanks are separated from mutton carcasses of fatty, above-average and medium fatness, and the rest is cut together with bones into medium-sized pieces weighing 25 g each.

PANE SEMI-FINISHED PRODUCTS.

For breaded semi-finished products, soft parts of meat are used, but still needing a little loosening.

So that after mechanical processing, the meat tissue does not lose valuable meat juice and does not release it during the roasting process, but ready product was not dry and tough, these semi-finished products are breaded (rolled) in ground breadcrumbs.

Rump steak prepared from beef meat (dorsal or lumbar carcass). After the removal of bones, tendons, bruises, the meat is cut into portions, beaten and, moistened with an egg mixed with water and salt, breaded in ground breadcrumbs. Semi-finished product weight 125 g.

Steak with a notch is prepared from fillet, rump, butt, rump of beef carcasses. The pulp removed from the bones is freed from tendons and bruises and notched - loosened, then moistened with an egg mixture and breaded.

Pork chops moistened with egg mixture and breaded in ground breadcrumbs. Semi-finished product weight 125 g.

Pork chop schnitzel prepared from the same parts of meat as natural, but it is additionally beaten and breaded in ground breadcrumbs. Semi-finished product weight 125 g.

Brains in breadcrumbs prepared from veal or beef brains, slightly boiled in water, freed from the shell, divided into separate parts, dipped in an egg and breaded in ground breadcrumbs.

CHOP SEMI-FINISHED PRODUCTS.

Neck, thigh, shoulder muscles , containing coarser and tougher connective tissue, are the main raw material for the preparation of chopped semi-finished products.

Careful grinding of meat on special technically advanced machines and the addition of fat, eggs, spices to minced meat ensures good quality for these semi-finished products.

Moscow cutlets contain beef meat (any fatness category) - 25 g, raw bacon - 4.47 g, wheat bread - 7 g, as well as onion, pepper, salt and water. Prepared minced meat is given an oval-flattened shape. Cutlet weight 50 g.

amateur cutlets prepared from meat of beef carcasses of fat, above-average and average fatness. After stripping, the pulp is crushed, mixed with spices, white bread and other ingredients, shaped into a large cutlet with a pointed end and breaded in ground breadcrumbs. Semi-finished product weight 75 g.

Pozharsky pigs cutlets prepared from semi-fat pork (45 g) with the addition of egg melange (2 g), wheat bread (10 g), pepper, salt and water. Meat processing plants at the request of the customer in fire departments pork cutlets, as well as in amateur ones, add onions. Cutlet weight 75 g.

Kyiv cutlets prepared from pork containing up to 30% fat. The semi-finished product recipe contains approximately 30 g of pork, 7 g of wheat bread, onion, pepper, salt, water. The weight of one cutlet is 50 g.

beef schnitzel prepared from minced beef meat of the best quality, having the shape of a flat oval cake. Schnitzel weight 100 g.

Pork schnitzel differs from a pork pozharsky cutlet in weight and shape. Pork schnitzel given a flat oval shape. This semi-finished product weighs 100 g.

Meatballs have the shape of a ball. They are made according to the same recipe and from the same raw materials as Moscow cutlets. The weight of one piece is 25 g.

Zrazy work out from ground beef stuffed with hard-boiled chopped eggs mixed with fried onions and ground breadcrumbs. The weight of the zrazy is 100 g.

MEAT OF CULINARY CUTTING.

Coolie cut meat is separate parts of beef, mutton or pork carcasses, chopped and packaged in relation to their culinary purpose.

The assortment of this semi-finished product, in addition, includes packaged kidneys, brains, pork legs, tenderloin, pork loin, pork ribs, meat blocks.

Frozen meat blocks, meat tenderloin, pork loin and pork ribs are prepared by the industry mainly for public catering establishments.

Culinary cut meat in small packages (0.5 and 1 kg each) is not widely used in large catering establishments.

A frozen meat block contains meat of one type and one category of livestock fatness.

The ice-cream block is made from beef, pork, lamb meat or offal, chopped into pieces weighing from 0.5 to 1 kg, placed in special forms and frozen.

By appearance ice cream block resembles a rectangular bar.

Beef tenderloin goes on sale chilled or frozen in the form of a meat block. The weight of one tenderloin varies depending on the breed of livestock and its fatness from 0.6 to 1.5 kg.

Pork loin is cut off from pork carcasses of semi-greasy or ham fatness. The dorsal vertebrae, spinous processes and excess fat are removed.

Pork ribs are cut from chilled pork carcasses. The pulp and fat pork ribs must be at least 50% of the weight of this semi-finished product.

Beef meat is packaged in 0.5 and 1 kg. For packaging, chilled meat of beef carcasses of below-average, medium, above-average and fatty fatness, as well as young meat is used.

Depending on the structure of the fabric and culinary purpose, packaged meat is divided into two grades: grade 1 - dorsal part, fillet, butt, rump, rump and brisket; 2nd grade - shoulder blade, subrenal edge, brisket and thighs.

Pork meat is also packaged in 0.5 and 1 kg. For packaging, trimmed pork of greasy, semi-greasy and meat fatness is used. The 1st grade includes ham, loin, brisket; to the 2nd - the scapular-cervical part.

Lamb meat is also packaged in 0.5 and 1 kg.

For packaging, chilled lamb carcasses of below-average, medium, above-average and fatty fatness are used.

Packed kidneys are beef kidneys carcasses of fat and above-average fatness, packaged in 0.5 and 1 kg.

DUMPLINGS.

The range of these semi-finished products, which have received such wide popularity and recognition from consumers, includes extra dumplings, Siberian dumplings and beef, lamb and meat dumplings.

Pelmeni extra are among the highest quality products.

Pelmeni dough is made from premium wheat flour with the addition of eggs or egg melange.

The filling for these dumplings should consist of premium beef meat, fatty pork, onions and black pepper are also added to it. ground pepper.

Public catering establishments receive this semi-finished product frozen and in large packaging - 5 kg each.

Siberian dumplings prepared from flour of the 1st grade, eggs or egg melange.

The filling for these dumplings should consist of beef and pork meat.

To improve the taste, onions and black pepper are added to the filling.

Beef, lamb and meat dumplings prepared from flour of the 1st or 2nd grade with the addition of eggs. The filling for these dumplings is prepared from trimmed meat, as well as meat from heads and hearts. Onions and red peppers are added to the filling.

The lamb loin is stripped of tendons from the outside, excess fat is cut off from the pork. The loin has two parts: the kidney (lumbar) and the dorsal-costal. Large-sized, portioned and small-sized semi-finished products are prepared from lamb and pork (Table 4).

Large-sized semi-finished products. For the dish "lamb (pork) fried" use big chunks meat weighing 1.5-2.0 kg from the loin, hip part, shoulder blade (for pork carcass - from the neck). The shoulder blade is preliminarily rolled up and tied with a sword.

Brisket stuffed- at the brisket from the side of the flank, films are cut between the outer layer of the pulp and the pulp on the costal bones so that a deep "pocket" is formed. The resulting hole is filled with minced meat, the incision is fixed with a skewer or sewn up. On the inside of the brisket, films are cut along the costal bones to make it easier to remove the bones after heat treatment.

Table 4

Pieces of meat	Types of semi-finished products
lumpy	portioned	ms-pcb
Mutton
Loin	For frying purpose com	Cutlets natural chops, karski shish kebab	kebabs
hip part	For whole frying	Schnitzel	kebabs
Blade part	For frying whole (roll), for cooking	Lamb wind	Plov, Pilav
Brisket	For stuffed frying, for boiling	-	Stew
Pork
Loin	For frying purpose com	Cutlets natural chops, escalope	Shish kebabs, frying
hip part	For whole frying	Schnitzel	Shish kebabs, frying
Blade part	For whole frying	Pork	Goulash, pilaf
grudnik	For cooking	-	Stew, pilaf
Neck	For whole frying	Pork	Goulash

For stuffing use buckwheat or rice porridge, meat with rice. Buckwheat porridge(or rice) is combined with sautéed onions, boiled chopped egg, ground pepper, parsley and mix well. Raw meat is crushed, water, salt, ground pepper, browned onions, boiled rice are added and mixed.

Portion semi-finished products.Natural cutlets from lamb and pork cut from half of the loin adjacent to the kidney part, from the 13th to the 6th rib. For cutting, the loin is placed on the table with the ribs up and, starting from the kidney part, cut into portions at an angle of 45 ° along with the costal bone. In sliced ​​​​pieces, the flesh is cut along the rib by 2-3 cm, the bone is cleaned, the cutlets are beaten off and the tendons are cut.

Cutlets lamb and pork chops cut from the loin left after cutting natural cutlets, from the 6th rib. Portion pieces are cut at an angle of 45 ° along with the costal bone. The flesh is cut along the stone, the stone is cleaned, the flesh is beaten off, the tendons are cut, sprinkled with salt and pepper, moistened in a lezon and breaded

Escalope- portioned pieces 1.5-2 cm thick are cut from a pork loin without rib bones, beaten off, tendons are cut. Use 1-2 pieces per serving.

Schnitzel chop- from the pulp of the hip part of lamb, pork, cut portioned pieces 1.5-2 cm thick. The pulp is beaten off, the tendons are cut, sprinkled with salt, pepper, moistened in a lezon and breaded in breadcrumbs, give the appropriate shape.

Wind pork, lamb- from the pulp of the shoulder blade (for pork carcass - from the neck), portioned pieces are cut at an angle of 45 °, 2-2.5 cm thick.

Small-sized semi-finished products. Shish kebabs are cut from the pulp of the loin and the hip part of the lamb and marinated. For pickling, the meat is placed in a non-oxidizing dish, sprinkled lemon juice or vinegar, put finely chopped onions, ground pepper, salt, parsley and dill (you can add vegetable oil), mix everything and put in the refrigerator for 4-5 hours.

For barbecue in Caucasian style the meat is cut into pieces in the form of cubes weighing 30-40g. and pickle. Before frying put on a skewer 5-6 pieces.

For shish kebab in kara style the meat is cut from the kidney part of the loin, one piece per serving, and marinated. The kidneys are marinated along with the meat. Before frying, first half of the kidney is put on the skewer, then meat and the second half of the kidney.

Stew- from lamb or pork belly chop the pieces together with the bone in the form of cubes weighing 30 - 40g. 3-4 pieces per serving.

Pilaf- from the pulp of the lamb shoulder cut pieces in the form of cubes weighing 10-15g. 6-8 pieces per serving.

Pilaf- from the lamb brisket and shoulder blades cut into pieces together with the bone, weighing 25g., 5-6 pieces per serving.

Goulash- slices are cut from the pulp of the pork shoulder and neck in the form of cubes weighing 20-30 g each, with a fat content of not more than 20%.

Roasting- from pork loin(without rib bones) and the hip part cut into small pieces weighing 10-15g.

Characteristics of portioned and small-sized semi-finished beef products

Portion semi-finished products. Portion semi-finished products are called meat products, a portion of which consists of one or two pieces, approximately the same in weight and size. They are obtained from large-sized semi-finished products or individual parts of the carcass. Portion and small-sized semi-finished products are produced in a chilled state.

They are intended for frying in whole pieces. For their manufacture, only the most tender parts of the carcass are used - tenderloin, the pulp of the dorsal, lumbar and hip parts, which make up 14-17% of the mass of beef or horse carcasses, 29-30% of pork or mutton carcasses.

The meat of other parts of the carcass (the pulp of the hind leg, shoulder blade, brisket), although complete in protein composition, is characterized by increased rigidity, therefore it is used for stewing or cooking minced meat. It can be used for portioned semi-finished products only after softening, which is possible with prolonged maturation of meat when exposed to enzyme preparations. Under the influence of enzyme preparations, the processes that cause tenderness, juiciness, taste and aroma of meat are accelerated by 2-3 times.

To increase the tenderness of meat, such enzyme preparations are suitable, which do not reduce the nutritional value meat and amino acids are not broken down in it, but some structural changes in proteins occur, as during the natural maturation of meat.

For artificial softening of the meat of hard parts of the carcass, proteolytic enzymes of microbial, animal and vegetable origin can be used, which makes it possible to increase the yield of meat from beef and horse carcasses for the manufacture of natural semi-finished products up to 25-27%.

The range and characteristics of portioned semi-finished products are presented in table 27.

		Characteristic semi-finished product	Mass of portions, g
Raw material	Semi-finished products		for obshest. food	for retail trade
tenderloin	Steak natural	A piece of meat pulp of irregular rounded shape, 20-30 mm thick.	80 125	125
	Langet tenderloin	Two pieces of meat pulp of irregular round shape, approximately equal in weight, 10-12 mm thick.	80 125	125
		One or two pieces of meat pulp of an oval-oblong shape, not more than two weights are allowed in a serving.	80 125	125
Longissimus dorsi muscle	Entrecote Rump steak	A piece of meat pulp is oval-oblong or irregularly rounded, 15-20 mm thick. A piece of meat pulp is oval-oblong, irregular or quadrangular in shape, 8-10 mm thick.	80 125 70 110	125 125
Upper and interior pieces	Rump steak	A piece of meat pulp is oval-oblong or irregularly rounded, 8-10 mm thick.	70 110	125
	Zrazy natural	One or two pieces of pulp of irregular round shape, approximately equal in weight, 10-15 mm thick.	80 125	125
Side and outer pieces	Oven beef	One or two pieces of pulp of irregular quadrangular or oval shape, approximately equal in weight, 20-25 mm thick.	80 125	125

Small-sized semi-finished products. Small-sized semi-finished products produce two types: pulp and meat and bone. Small-sized semi-finished products are pieces with a given content of meat tissue.

Pulp semi-finished products are cut from the raw materials remaining after cutting portioned semi-finished products, as well as from large-sized semi-finished products of increased rigidity, not used for the manufacture of portioned semi-finished products (shoulder and sub-shoulder parts and beef trim of category I).

Meat and bone small-sized semi-finished products are produced from cervical, thoracic, costal, lumbar, pelvic, sacral, tail bones, brisket (including ribs) with a certain content of pulp obtained from combined beef deboning.

Small-sized semi-finished products should have a non-windy surface, color and smell characteristic of benign meat, elastic muscle tissue, without tendons and coarse connective tissue, cartilage and crushed bones. On semi-finished products from the hip part, a surface film and adipose tissue may be left. In terms of mass and shape, deviations of no more than 10% of the pieces from the mass of the serving are allowed.

The range and characteristics of small-sized semi-finished products are presented in table 28.

Table 28 - Assortment and characteristics of small-sized meat semi-finished products from beef

Raw material	Semi-finished products	Characteristic semi-finished product	Mass of portions, g
			for ob- sixth food	for retail trade
Tenderloin, longissimus dorsi, upper and inner pieces	beef stroganoff	Meat pulp sticks, 3040 mm long, weighing from 5 to 7 g each.	product weight	250 500
Longissimus dorsi muscle, upper and inner pieces

According to the method of preparation, semi-finished products are distinguished natural, breaded and chopped. In the preparation of semi-finished products, the following methods are used: cutting, beating, cutting tendons, breading, stuffing, pickling.

Slicing. The meat is cut across the fibers at a right angle or an angle of 40-45 °, so that the portioned pieces have a good appearance and are less deformed.

Beating. Chopped pieces of meat are beaten off with a chopper, 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 portioned pieces of meat are not deformed during heat treatment.

Breading. Semi-finished products are breaded to reduce juice leakage and moisture evaporation. Breading contributes to the formation of a more beautiful crispy and crispy crust. Before breading, the semi-finished products are moistened in a lezon so that the breading keeps better on the semi-finished product.

Forcing. They stuff meat to increase its juiciness, improve taste and aromatic qualities.

Pickling. Marinate the meat in small or portioned pieces. Marinating helps soften the connective tissue of meat, gives it good taste and aroma.

For cutting semi-finished products, peeled meat is used. Semi-finished products are divided by size into large-sized, portioned and small-sized. The tenderloin has three parts: thickened (head), medium and thin (tail). A corresponding semi-finished product is cut from each part of the tenderloin.

Large-sized semi-finished products. Roast beef are made from whole stripped pieces of tenderloin pulp, thick and thin edges. They have tendons and films incised in several places.

Canned stewed meat prepared from the upper, inner, lateral and outer parts of the hind leg, weighing 1.5-2.5 kg. The meat is pre-cleaned and the tendons are cut.

stuffed meat prepared from the upper, inner, lateral and outer parts of the hind leg, weighing 1.5-2.5 kg. The meat is cleaned and stuffed along the fibers (or at an angle of 45 °) with carrots, white roots, bacon, cut into long sticks. Chilled lard is injected into the meat with a lard needle.

boiled meat prepared from the pulp of the lateral and outer parts of the hind leg, shoulder blade, subscapular part, brisket, hem, weighing 1.5-2.5 kg.

Portion semi-finished products. Steak cut at a right angle from a thickened

parts of the tenderloin, one piece per serving, 2-3 cm thick, lightly beaten.

Beefsteak with notch cut from the upper and inner parts of the hind leg. On the surface, on one side and the other, cuts are made or passed through a loosening machine.

Fillet cut at a right angle from the middle part of the tenderloin, one piece per serving, 4-5 cm thick, then give them a rounded shape, but do not beat off.

Langet cut at an angle of 40-45 ° from a thin part of the tenderloin 1-1.5 cm thick, lightly beat off, use two pieces per serving.

Entrecote- cut portioned pieces 1.5-2 cm thick from thick and thin edges, beat off, cut tendons and films. The entrecote has an oval-oblong shape.

Zrazy chops- cut portioned pieces 1-1.5 cm thick from the side and outer parts of the hind leg. Then beat them off, put minced meat in the middle, wrap them in the form of small sausages and tie them with thread or twine. To prepare minced meat, browned onions are combined with chopped boiled eggs or mushrooms, parsley, ground breadcrumbs, put salt, pepper and mix.

Beef- from the side and outer parts of the pulp of the hind leg, portioned pieces 1.5-2 cm thick are cut and beaten off. Use 1-2 pieces per serving.

Rump steak- from the thick and thin edges, the upper and inner parts of the pulp of the hind leg, cut portioned pieces 1.5-2 cm thick, beat off, cut the tendons, sprinkle with salt and pepper, moisten in a lezon, breaded in red breading and give shape.

Small-sized semi-finished products. beef stroganoff- cut from the thick and thin edges, the inner and upper parts of the pulp of the hind leg, from the cuttings of the tenderloin in portioned pieces 1-1.5 cm thick, beat off to a thickness of 0.5 cm and cut into sticks 3 long

cm, weighing 5-7 g.

Azu - slices 1.5-2 cm thick are cut from the pulp of the lateral and outer parts of the hind leg, beaten off and cut into sticks twice as thick as beef stroganoff, weighing 10-15 g.

Roasting- cut from the thick and thin edges, the inner and upper parts of the pulp of the hind leg into pieces about 2 cm thick, beat off and cut into sticks weighing 10-15 g.

Moscow shish kebab- pieces of meat are cut from the tenderloin in the form of cubes weighing 3040 g. and rebound slightly. The bacon is cut into squares, the onion is cut into circles. Then put on skewers, alternating meat, bacon and onions.

Goulash- from the hem, scapular and subscapular parts, cut into pieces in the form of cubes weighing 20-30g. 4-5 pcs. per serving.

Types of semi-finished products manufactured at public catering establishments are given in table. 3.

Table 3

Pieces of meat	Types of semi-finished products
	lumpy	portioned	small-sized
tenderloin	For frying	Beefsteak, fillet, langet	Beef stroganoff, barbecue
Thick and thin edges	For frying	Entrecote, rump steak	Beef stroganoff, roast
Upper and inner hind legs	For extinguishing	Rump steak, zrazy chops	Beef stroganoff, roast
Lateral and outer parts of the hind leg	For stewing, stuffed meat	Braised beef, zrazy chops
Scapular and subscapular parts	For cooking		Goulash
Brisket	For cooking		Goulash
Pokromka	For cooking		Goulash