Recipe Aspic of poultry or game, or meat products in the form. Calorie, chemical composition and nutritional value

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Ministry of Education and Youth Policy

Stavropol Territory

State budgetary professional educational institution

"Kislovodsk State Multidisciplinary College"

COURSE WORK

Topic: "Development of the range and technology for the preparation of cold jellied dishes"

discipline: "Organization of the cooking process and preparation of complex cold culinary products"

Completed by a student

Kubanova Alina Umaralievna

Work manager

Fedorova Angelina Grigorievna

Kislovodsk 2016

Introduction

1. Theoretical foundations of technology

1.1 General information on the topic being developed. Importance in nutrition

1.2 Classification of dishes. Product range

1.3 Commodity characteristics of raw materials and products

2. Technological processes for the preparation of culinary products

2.1 Organization of the workplace when preparing meals

2.2 Mechanical cooking of raw materials

2.3 Features of cooking dishes on the topic being developed

3. Sales of finished products

3.1 Organization of the release of dishes on the topic under development

3.2 Storage conditions for ready meals

4. Drawing up regulatory and technological documentation

4.1 Technological map No. 1 "Jellyfish"

4.1.1 Technical and technological map

4.1.2 Technological process

4.1.3 Execution, submission, sale and storage

4.1.4 Quality and safety indicators

4.2 Technological map No. 2 "Jellied veal"

4.2.1 Technical and technological map No. 1

4.2.2 Technological process

4.2.3 Execution, submission, sale and storage

4.2.4 Quality and safety indicators

Bibliography

Application

Introduction

Public catering is a branch of the national economy, a set of enterprises involved in the production, sale and organization of consumption. The main significance of public catering enterprises is that they satisfy the primary human need - the need for food - and have the opportunity to influence the rational consumption of food, the structure of good nutrition.

Cold meals and snacks are usually served at the beginning of the meal. In the menu of breakfasts and dinners, they can be the main dish.

The topic of this coursework was chosen due to its relevance, since in our time cold aspic dishes are increasingly used in nutrition. They occupy a large place in the menu of catering establishments.

The purpose of the course: to develop an assortment, draw up documentation and study the technology of preparing cold jellied dishes.

Course objectives: to study the physical, chemical and organoleptic characteristics of the raw materials used for the preparation of cold aspic dishes, for this: the importance of cold aspic dishes in the nutrition of culinary products; features of their design and vacation; classification of culinary products; conditions and terms of storage; development of production technology.

Previously, for the production of this type of product, fish of the sturgeon family and large small-boned partial fish served as raw materials. AT last years many species of marine and oceanic fish (sea bass, cod, haddock, horse mackerel, etc.), as well as seafood (small Antarctic shrimp meat, Okean protein paste, etc.) are used for the production of jellied fish.

1. Theoretical foundations of technology

1.1 General information on the topic being developed. Importance in nutrition

Jellied - a dish of a cold table, an appetizer. Until the beginning of the 19th century. aspic as special dishes did not exist.

In Russia they made different jellies - both meat and fish, using crumble in them.

Solid in material and taste, these dishes did not have an attractive ceremonial appearance, and remained common folk dishes for a long time.

French chefs who worked in Russia used the idea of ​​aspics, processing jellies in such a way that they turned them into a new dish.

First of all, they refused crumbling, on the contrary, they began to choose the best, most delicious, beautifully cut pieces of fish.

Then French chefs introduced the clarification of broths.

Having supplied these broths with fish glue, they brought the fillers to a strong and transparent state, combined with the most delicate consistency.

At first, the jellies were only fish, then the French extended this principle to meat, game and poultry.

The benefits and harms of aspic. Since the main component of jellies is gelatin, nutritionists usually talk about it.

Gelatin is a mixture of peptides, a derivative of collagen.

Collagen itself is practically not absorbed. In the human stomach, there is an enzyme gelatinase that breaks down gelatin, but it works differently for different people, so not everyone can take full advantage of the valuable properties of jelly.

Perhaps its main advantage is the high content of the amino acid glycine, which has a beneficial effect on the nervous system, helps to calm down and concentrate.

In addition, glycine binds toxic substances, including neutralizing acetaldehyde, which is formed during the decomposition of ethanol and causes a hangover.

So it’s good to have a snack with aspic.

Gelatin contains two more rare amino acids, hydroxyproline and oxylysin, and is rich in iron and calcium.

However, you should not abuse jelly dishes. They are high-calorie, but not nutritious, because they do not contain all the amino acids necessary for a person.

Gelatin increases blood clotting. For others, this is only beneficial, but for someone, extra pounds and blood clots are useless.

In addition, gelatin contains oxalates and can provoke the formation of kidney and gallbladder stones.

So there is no need to eat a lot of aspic. He is not designed for this.

Aspic is not food, but an appetizer designed to stimulate appetite. Eat a bite and that's it.

What products are combined aspic. Usually aspic is served with horseradish or mustard, washed down with kvass. But, as we just found out, this is a great snack for stronger drinks, so a pickle will also come in handy.

1. 2 Classification of dishes. Product range

range of cookery semi-finished products

For jellied dishes use slices of boiled sturgeon fish, slices salmon fish or from fish with a bone skeleton (cod, haddock, pike perch).

For jellied dishes, fish jelly broth is pre-prepared. It is prepared from food fish waste, followed by clarification.

To do this, use a chilled, slightly beaten, salted egg white: add 8-10% of well-mixed egg whites, diluted with water, mix and heat to a boil.

Before clarification, vinegar is sometimes added to the broth, which improves the taste of the jelly and contributes to its clarification.

The clarified broth is filtered.

For normal gelation of fish broth-jelly per 1 kg of broth, 30-35 g of gelatin is used, which is pre-washed using a sieve, and then soaked for 30 minutes - 1.5 hours.

Gelatin is added to the strained and clarified broth at the end of cooking.

Jellied dishes are prepared from boiled meat products, cut into portions or small pieces.

Use boiled tongue, boiled veal, boiled beef.

Jelly is prepared on concentrated meat broths. Soaked gelatin is dissolved in hot broth.

Lighten the broth with egg whites. If the jelly is intended for the preparation of game dishes, then chopped game bones are added to the guy.

When clarifying the broth, spices are added (bay leaf, allspice, cloves) and vinegar.

The product range is very diverse:

jellied dishes from fish and non-fish products;

jellied meat; eggs

aspic; mushrooms and vegetables in aspic;

jellied languages;

jellied poultry;

jellied game, etc.

Technological map No. 1 "Jellyfish"

	Gross weight, g
			Sturgeon fish is boiled in links with skin and cartilage. Portioned pieces of boiled or stewed chilled fish are placed on a thin layer of frozen jelly poured into a baking sheet so that small gaps remain between the pieces of fish. Each serving of fish is garnished with parsley, lemon wedges and boiled carboated carrots. Then the decorations are fixed with chilled jelly cooked in fish broth and allowed to harden. After that, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When the fish is released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Sea fish is served with horseradish sauce, with and without vegetable garnish, and also without sauce and garnish.
Mass of boiled fish
Parsley (greens)
Yield for 1 serving

Technological map No. 2"Jellied veal"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, designing and serving a dish (product)
Veal			Fried veal is cut into 1-2 pieces per serving. A thin layer of jelly is poured into the tray and allowed to harden. Then prepared pieces of veal are placed on it, it is decorated with carrot greens on top, poured with a thin layer of jelly and cooled. When the jelly hardens, the products are poured over the jelly again so that its layer is 0.5 cm above the products. The sauce is served separately. The dish can be released without sauce and garnish.
Mass of roast veal
Parsley (greens)
Yield for 1 serving

Technological map No. 3. "Jellied bird"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g
			The finished poultry pulp is cut into thin slices. Jelly is poured into the mold and cooled. When it hardens at the walls of the mold with a layer of 1 cm, the unhardened part of the jelly is poured in two or three steps, the mold is filled with thinly sliced ​​\u200b\u200bbirds, as well as figuratively chopped vegetables. Each layer of products is filled with jelly and cooled. Aspic is prepared in portioned forms. Before serving, the form is lowered for a few seconds in hot water and spread the filling on a dish. Aspic can be cooked without sauce and garnish.
Weight of boiled bird
Tomatoes
pickled cauliflower
Yield for 1 serving

Technological map No. 4. "Jellied stellate sturgeon"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, designing and serving dishes (products)
			Fish with a bone skeleton is cut into fillets with skin without rib bones and cooked. On a thin layer of frozen jelly poured into a baking sheet, portioned pieces of boiled or poached chilled fish are placed so that gaps remain between the pieces of fish. Each serving of fish is decorated with parsley, lemon slices and boiled carrots. Decorations are fixed with chilled jelly cooked in fish broth and allowed to harden. After that, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When the fish is released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Sea fish is served with horseradish sauce, with and without vegetable garnish, and also without sauce and garnish.
Mass of boiled fish
Parsley (greens)
Yield for 1 serving

Technological map No. 5. "Aspic of meat products"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, designing and serving a dish (product)
			Meat products are cooked. Jelly is poured into the mold and cooled. When it hardens at the walls of the form with a layer of 1 cm, the unhardened part of the jelly is poured in two or three steps, the form is filled with thinly sliced ​​\u200b\u200bmeat cuts, as well as figuredly chopped vegetables. Each layer of products is filled with jelly and cooled. Aspic is prepared in portioned forms. Before serving, the form is dipped in hot water for a few seconds and the aspic is laid out on a dish. Aspic can be cooked without sauce and garnish.
beef tongue
Mass of boiled tongue
Weight of finished products
Meat jelly
Tomatoes
Yield for 1 serving

Technological map No. 6. "Jellied Shrimp"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, designing and serving a dish (product)
			Peeled carrots are boiled. Then the shrimp are boiled and thrown into a colander. Jelly is poured into the mold and cooled. When it hardens at the walls of the mold with a layer of 1 cm, the unhardened part of the jelly is drained in two or three steps, the mold is filled with shrimps, as well as figuredly chopped vegetables. Each layer of products is filled with jelly and cooled. Aspic is prepared in portioned forms. Before serving, the form is dipped in hot water for a few seconds and the aspic is laid out on a dish. Aspic can be cooked without sauce and garnish.
Parsley (greens)
Canned green peas
chicken broth
Yield for 1 serving

1 . 3 Commodity characteristics of raw materials and products used for cookingdishes

	Chemical composition	The nutritional value	Classification	quality requirements	Terms and conditions of storage
	Vitamin A, RAE: 280 mcg Vitamin D, ME: 642 IU Vitamin K: 0.1 mcg Vitamin E, alpha Tocopherol: 0.5 mcg Vitamin B, Thiamin: 0.09 mg Vitamin B12, Cobalamin: 2.9 mcg Vitamin PP, Niacin: 11.1 mg Vitamin B4, Choline: 87.3 mg	16.4g -- proteins 10.9g -- fat 71.4g -- water 1.3g -- ash		The sturgeon fish is delivered to the POP in frozen form. The sturgeon belongs to the 1st grade fish, i.e. It must be well-fed, the surface of the fish is clean, of natural color, without external damage, the cutting is correct, the consistency is dense, the smell of fresh fish.	The temperature in the thickness of the frozen fish should be at least -8°C. Prepared for cutting portioned semi-finished products or using them as a whole, carcasses and links of sturgeon fish after cooling are stored at a temperature of 2--6 ° C for no more than 24 hours. Portioned, semi-finished products should not be stored, they are immediately sent for heat treatment. Products from cutlet mass, minced meat are stored at the same temperature for no more than 12 hours. Fish of a special cut, not frozen, are stored at a temperature of -2 to +2 ° C for 24 hours; cutlets, minced meat frozen at ~4 + -6°C - 72 hours
	Vitamin A, RE: 2 mcg beta carotene: 0.01 mg Vitamin B1, Thiamin: 0.04 mg Vitamin C, ascorbic: 40 mg Vitamin PP: 0.2 mg Potassium: 163 mg Calcium: 40 mg Magnesium: 12 mg Sodium: 11 mg Sulfur: 10 mg	0.7g -- proteins 3.3g - carbohydrates	The fruit of a plant from the genus Citrus (Citrus) subtribe Citrus (Citreae) of the Rutaceae family (Rutacea)	Lemons are fruits that are oval or egg-shaped. The slices of lemon pulp should grow together tightly with each other and with the peel. By taste, pomological varieties of lemons are divided into the following groups: ordinary (sour) - contain 5-8% acids; sweet - contain 7-9% sugar.	Lemons are stored in boxes. Fruits are stored at catering establishments for up to 3 days in the same container at a temperature of 4 ° C and a relative humidity of 85%.
Parsley (greens)	Vitamin A: 950 mcg beta carotene: 5.7 mg Vitamin B1: 0.05 mg Vitamin C: 150 mg Vitamin E: 1.8 mg Vitamin PP: 1.6 mg Potassium: 800 mg Calcium: 245 mg Iron: 1.9 mg	3.7 g -- proteins 0.4 g -- fat 7.6 g - carbohydrates	The parsley genus is a member of the Umbelliferae order Umbelliferae.	Parsley greens should have a peculiar taste and aroma. Outwardly, parsley should be clean, fresh, without yellow spots, and mechanical damage.	Parsley can be stored for about a week at a temperature of + 10 degrees and a relative humidity of 95-100%. The shelf life of parsley in the refrigerator is several weeks, approximately 2 to 3, in the lower compartment of the refrigerator. The shelf life of parsley in the freezer can be up to several months. The shelf life of dried parsley is quite long, at least 2 years. It should be in a separate container made of porcelain or glass. It should be stored in a dark place where the rays of the sun do not fall.
	Vitamin A: 2000 mcg beta carotene: 12 mg Vitamin B1: 0.06 mg Vitamin C: 5 mg Vitamin E: 0.4 mg Vitamin PP: 1.1 mg Niacin: 1 mg Potassium: 200 mg Calcium: 27 mg Aluminum: 323 mcg Iron: 0.7 m	1.3 g -- proteins 0.1 g -- fat 6.9 g - carbohydrates 88 g -- water	The carrot species (Daucus carota L.) includes three subspecies: maximus, western (European) and eastern (Asian). The eastern subspecies is divided into two groups of varieties: A group of varieties cultivated carrots - convar. afganicus. A group of varieties wild carrot - convar. orientalis	The root crop must be fresh, clean, unwilted, uncontaminated, not cracked, free of signs of disease and pest damage.	Carrots can be stored in crates, crates, bags or in bulk. The recommended height of the embankment is 2-3 m. When storing carrots in bags, the maximum stack height is 3 m. The storage temperature must be maintained between 0 and 5°C. The optimum storage temperature is from 0 to 1 °C. In refrigerating chambers, in which the temperature is maintained from 0 to 1 ° C, the relative humidity of the air must be maintained in the range from 95 to 98%; in chambers with a forced ventilation system (without artificial cooling), in which the temperature varies from 1 to 5 ° C, the relative humidity of the air must be maintained in the range from 90 to 95%. The average shelf life during storage is 4-6 months.
Veal	Vitamin B1: 0.14 mg Vitamin B4: 105 mg Vitamin E: 0.2 mg Vitamin PP: 9.9 mg Niacin: 5.8 mg Potassium: 345 mg Calcium: 12 mg Magnesium: 24 mg Sodium: 108 mg Sulfur: 213 mg Phosphorus: 206 mg Iron: 2.9 mg Iodine: 2.7 mcg	19.7 g -- proteins 2 g -- fat 77.3 g -- water 1 g -- ash	Veal is divided into two categories: Veal I category from dairy calves has satisfactorily developed muscles of a pinkish color. Fat accumulations are located in the region of the kidneys and pelvic cavity, on the ribs and in some places on the hips, the spinous parts of the dorsal and lumbar vertebrae do not protrude. Category II veal from fed calves has less well-developed muscles, is pink in color, there are small amounts of fat in the kidney and pelvic area. The spinous parts of the dorsal and lumbar vertebrae protrude slightly.	According to organoleptic parameters, the meat should have: The consistency is elastic, dense, with a drying crust on top. Color characteristic of veal. Smell characteristic of fresh meat. The condition of the fat is not darkened, partially stained red with blood, not sticky. The broth should be clear and fragrant.	Long-term storage of veal is not recommended in any way. Even subjecting this meat to freezing, it is necessary to eat it as early as possible. Due to the increased juiciness, it quickly loses its taste properties and becomes tough, therefore, the longer the veal is stored, the more drastically its structure will change. On average, the shelf life of this type of meat in the freezer is a maximum of 10 months.
Animal fat, rendered edible (beef)	Vitamin A: 27 mcg Retinol: 0.02 mg beta carotene: 0.04 mg Vitamin E: 1.3 mg Potassium: 6 mg Sodium: 10 mg Phosphorus: 7 mg Chlorine: 18 mg	99.6 g -- fat 0.3 g -- water 0.1 g - ash	The main types of animal rendered fats are: beef, mutton, pork, horse, bone, poultry, prefabricated.	Taste and smell indicators should be characteristic for this type of fat. Extraneous smell and taste are not allowed for premium grade fats. For grade I fats, a pleasant fried smell and taste is allowed. Combined fats can have a fried smell and taste, as well as broth and greaves. The consistency is determined by pressing a metal spatula on the fat at a temperature of 15--20 ° C. According to the degree of freshness, fats are divided into fresh, not subject to storage; questionable freshness and spoiled.	Animal fats, rendered, are stored at a temperature of -5 to -8°C for up to 6 months. In trade, fats are stored at a relative humidity of 80% and a temperature of 0 to 6 ° C. for up to 1 month.
	Vitamin A: 72 mcg Retinol: 0.07 mg beta carotene: 0.01 mg Vitamin B1: 0.07 mg Vitamin B2: 0.15 mg Vitamin C: 1.8 mg Vitamin E: 0.5 mg Vitamin PP: 12.5 mg Potassium: 194 mg Calcium: 16 mg Sulfur: 186 mg Iron: 1.3 mg	18.2 g -- proteins 18.4 g fat 62.6 g -- water 0.8 g -- ash	Chicken is classified: according to the processing method (semi-gutted, gutted, gutted with a set of giblets) by age (carcasses of adult birds and young birds) by thermal state (cooled, chilled, frozen)	By freshness, the bird is divided into fresh and dubious freshness. A fresh bird has a glossy beak, bulging eyes, dry white-yellowish skin, and pink muscles in chickens. The fat is white with a yellowish tint, not sticky. The broth is clear and fragrant. Smell characteristic of fresh poultry.	The temperature in the thickness of the muscles is in the range from 0 to +4 °C. At temperatures from -1 to +4 ° C and relative humidity of 85%, storage is allowed for 7 - 12 days. By-products are the most perishable. Their storage time at a temperature of -1 to +4 °C and a relative humidity of 85% does not exceed 3 days.
	Vitamin A: 10 mcg beta carotene: 0.06 mg Vitamin B1: 0.03 mg Vitamin C: 10 mg Vitamin E: 0.1 mg Vitamin K: 16.4 mcg Vitamin PP: 0.3 mg Potassium: 141 mg Aluminum: 425 mcg	0.8 g -- proteins 0.1 g -- fat 2.5 g - carbohydrates 95 g -- water 0.5 g -- ash	Cucumbers are classified according to: 1. Maturing time 2. Culture selection 3. Type of pollination 4. Type of flowering 5. Fruit size 6. The nature of the surface.	Cucumbers should be clean, fresh, whole, healthy in shape and color, and have a pleasant taste and smell.	Cucumbers are delivered to catering establishments in boxes of 30 kg. Store them up to 3 days at a temperature of 4 degrees, and a relative humidity of 85-90%
Tomatoes	Vitamin A: 133 mcg beta carotene: 0.8 mg Vitamin B1: 0.06 mg Vitamin C: 25 mg Vitamin E: 0.7 mg Vitamin PP: 0.7 mg Potassium: 290 mg Magnesium: 20 mg	1.1 g -- proteins 0.2 g -- fat 3.8 g - carbohydrates 92 g -- water 0.7 g - ash	Tomatoes are distinguished by color: red, pink, yellow, black. In shape: flat, rounded, elongated, plum-shaped. By surface: smooth, ribbed. By weight: from 60 g to 100 g or more.	In appearance, the fruits must be fresh, whole, clean, healthy, dense, typical for the botanical variety form, with or without a stalk, not damaged by agricultural pests, not overripe, without mechanical damage and sunburn. Allowed fruits with minor defects in shape and color, with slight pressure from the container, slight bruising and healed cracks for the first class, no more than 1%, the second - no more than 3%	Depending on the ripeness, they are stored for different periods. Ripe (red) fruits are stored for 1-1.5 months. in a glacier or refrigerator at a temperature of 1-2°C and a relative humidity of 85-90%. Pink and brown at a temperature of 4..5 ° C - up to 2 months. Storing pink tomatoes at temperatures below 4°C leads to discoloration of the fruit, loss of firmness and shortens the shelf life. Dairy and green tomatoes are ripened in chambers with ethylene. The optimum temperature for storing green tomatoes is 12...21°C, for hard pink and red ones 8...10°C.
Canned green peas	Vitamin A: 76 mcg alpha carotene: 15 mcg beta carotene: 0.91 mg Vitamin B9: 24 mg Vitamin E: 0.02 mg Potassium: 106 mg Iron: 1.29 mg	3.01 g -- proteins 0.48 g -- fat 10.6 g - carbohydrates 85.13 g -- water	Canned peas are produced in 3 main varieties: top grade, first grade and table.	The highest grade contains no more than 6% of broken grains, the first - no more than 8%, and in the table - no more than 20%. Product color - green to olive green, texture	Green peas are packed: in glass jars in accordance with GOST 5717 with a capacity of not more than 1 dm3 with corking with varnished metal lids; in varnished metal cans according to GOST 5981 with a capacity of not more than 1 dm3. The shelf life of canned food is 2 years from the date of manufacture.
pickled cauliflower	Vitamin A: 20 mcg Vitamin B1: 0.1 mg Vitamin C: 70 mg Vitamin PP: 1.015 mcg Potassium: 210 mg Phosphorus: 51 mg	2.5 g -- proteins 0.3 g -- fat 4.2 g - carbohydrates 90 g -- water		Vegetables used for pickling must be fresh, not overripe, clean, firm-fleshed, free from diseases and pests, free from mechanical damage, ugly, unsteamed and unfrozen.
	Vitamin A: 40 mcg Retinol: 0.04 mg Vitamin B1: 0.04 mg Vitamin C: 1.2 mg Vitamin PP: 5.6 mg Potassium: 335 mg Phosphorus: 220 mg	16.9 g -- proteins 10.3 g -- fat 71.6 g -- water 1.2 g -- ash	A genus of freshwater, semi-anadromous and anadromous fish from the sturgeon family.	The stellate sturgeon arrives at the POP in a frozen form. The stellate sturgeon belongs to the 1st grade fish, i.е. It must be well-fed, the surface of the fish is clean, of natural color, without external damage, the cutting is correct, the consistency is dense, the smell of fresh fish.	Fish must be frozen directly after being caught on the high seas. The storage temperature of frozen fish should not rise above -18 degrees Celsius. Shelf life of stellate sturgeon (from 3 to 6 months). Once defrosted, the fish will last for about a couple of days in the refrigerator.
Smoked-boiled ham (with skin and bones)	Vitamin A: 1 mcg Vitamin D: 0.1 mcg Vitamin E: 0.12 mg Vitamin C: 0.3 mg Vitamin PP: 4.73 mg Potassium: 319 mg Phosphorus: 195 mg	18.22 g -- proteins 14.79 g -- fat 65.99 g -- water	Classification: 1) raw smoked hams 2) boiled-smoked hams 3) boiled hams	Appearance: the surface is clean, dry, without snatches of meat and bacon, without fringes and remnants of bristles, the edges are evenly cut. Consistency: elastic. Sectional view: evenly colored pink-red muscle tissue, without gray spots, the color of fat is white or with a pinkish tinge, without yellowing.	The shelf life and sale of hams at a temperature of 0 to 8 C and relative humidity (75 ± 5)% is no more than 5 days from the end of the technological process, including the shelf life at the manufacturer - no more than 24 hours.
beef tongue	Vitamin B1: 0.12 mg Vitamin B5: 1.98 mg Vitamin E: 0.4 mg Vitamin PP: 7.7 mg Potassium: 255 mg Calcium: 8 mg Sodium: 100 mg	16 g -- proteins 12.1 g -- fat 2.2 g - carbohydrates 68.8 g -- water 0.9 g -- ash		The offal must be clean, uniform in color (preferably lighter), without defects (cuts, cuts).	The shelf life of offal is very small, because. they contain a lot of moisture and there are many microorganisms. Without a refrigerator, they cannot be preserved in fresh more than half a day. It can be kept in the refrigerator for two to three days.
	Vitamin A: 149 mcg beta carotene: 0.011 mg Vitamin B1: 0.066 mg Vitamin D: 2.2 mcg Potassium: 023 mg Sodium: 124 mg Magnesium: 10 mg	12.52 g -- proteins 10.61 g -- fat 1.12 g - carbohydrates 74.62 g -- water	Most often eat chicken, duck and goose eggs. But turkey, quail, ostrich eggs and eggs of other birds are also eaten.	When immersed in water, a fresh egg sinks down. At fresh eggs the yolk is strong, held in the center of the egg. The protein should be strong, light, transparent, without foreign inclusions. The shell should be clean, without any traces of droppings or other damage.	Eggs are packed in cardboard boxes with cells. Packing is calculated from 6 to 12 pcs, and for 30 pcs. Eggs are stored at a temperature of 0 to 20 degrees.
Frozen peeled shrimp	A (as beta-carotene and retinol) B (B2, B9, B12), C (ascorbic acid), PP (nicotinic acid), E (tocopherol). Mineral macro- and microelements: iodine, sulfur, phosphorus, potassium, calcium, iron, fluorine	14 g -- proteins 1 g -- fat	Depending on the production method: 1) fresh-frozen, preserving the largest number nutrients; 2) boiled-frozen, not requiring heat treatment after defrosting. According to the method of cutting: 1) uncut 2) without a head - butchered 3) without head and shell - cleaned.	The shrimp tail must certainly be bent, and the tighter it flies to the carcass, the fresh product. The bent peeled shrimp were frozen in time. The color of fresh frozen shrimp should be uniformly pink.	Shrimp can be stored in the freezer for several months. It is recommended to eat them in 3-4 months from the date of freezing. This is due primarily to the special property of seafood, remaining fresh on appearance lose their taste characteristics. Shrimps become tasteless and lose their texture after 6 months of storage in frozen form.
	Vitamin PP: 14.4752 mcg Potassium: 1 mg Calcium: 700 mg Magnesium: 80 mg Phosphorus: 300 mg Iron: 2 mg	87.2 g -- proteins 0.4 g -- fat 0.7 g - carbohydrates 10 g -- water	Types of gelatin: 1.Food 2. Confectionery 3.Medical 4. Food packaged at 15, 25 grams / pack. 5.Technical	Organoleptic indicators: edible gelatin should be externally in the form of granules or grains, or plates, or powder, from light yellow to yellow, insipid taste, odorless. Physico-chemical parameters: duration of dissolution 25 minutes, humidity 16% The presence of foreign odors, tastes, impurities is unacceptable.	Food gelatin GOST-11293-89 - 1 year from the date of manufacture. Food gelatin TU U 24.6-00418030-002-2007 - 2 years from the date of manufacture. Gelatin is packed in packs of 0.5 kg, in the form of a powder of 20, 50 g, packed in boxes of 20 kg. Shelf life 12 months.
	Fluorine: 100 mcg Manganese: 0.0016 mg Copper: 0.6 mg Sulfur: 1 mg Chlorine: 1.4 mg Calcium: 4.5 mg	0 g -- proteins 0 g -- fat 0 g -- carbohydrates	Consumer types: 1. Drinking table water 2. Mineral drinking table water 3. Mineral drinking medical table water 4. Mineral drinking medical water.	Water for drinking and cooking should be clear, without foreign tastes and odors, with a temperature of 8-12 degrees.	Bottled water has a shelf life of 6 to 12 months. After opening the bottle, the water can be stored for up to 4 days.
Black ground pepper	Calorie 255 kcal Proteins 11 g Carbs 38.3 g Dietary fiber 26.5 g Water 10.51 g Ash 4.33 g vitamins Vitamin A, RE 15 mcg Beta Carotene 0.156 mg Beta Cryptoxanthin 48 mcg Lycopene 6 mcg Lutein + Zeaxanthin 205 mcg Iron 28.86 mg Manganese 5.625 mg Copper 1127 mcg Selenium 3.1 mcg Fluorine 34.2 mcg Zinc 1.42 mg	Calories 255 kcal Proteins 11 g Carbs 38.3 g Dietary fiber 26.5 g Water 10.51 g	Black pepper is a spice obtained from the dried unripe fruits of the tree vine (Piper nigrum), a plant of the pepper family.	Appearance: Powdery. Colour: Dark grey, various shades. Aroma and taste: Aroma characteristic of black pepper. The taste is pungent. Foreign taste and smell are not allowed.	Ground black pepper is packed with a net weight of up to 100 g inclusive in: bags (single) of combined paper-based heat-sealing materials and of combined heat-sealing film materials based on aluminum foil; bags (double), consisting of an outer paper bag and an inner one of glassine or sub-glassine (except star anise, vanilla, cinnamon sticks, nutmeg and saffron) according to GOST 28750. Ground black pepper is stored in dry, clean, well-ventilated warehouses, not infected with pests at a temperature not exceeding 20 ° C and relative humidity - not more than 75%. At the same time, strict observance of the commodity neighborhood is necessary.

2 . Technological processes for the preparation of culinary products

2.1 Organization of the workplace in the preparation of dishes

Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. So, in a 1st class restaurant, at least 10 dishes should be included in the assortment of cold dishes daily, and 15 dishes of the highest class. The product range of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, compotes etc.), cold drinks, cold soups.

The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of the products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.

When organizing a cold shop, it is necessary to take into account its features: the products of the shop after manufacturing and portioning are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in a short time. Salads and vinaigrettes in unseasoned form are stored in refrigerators at a temperature of 2-6 ° C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before vacation, products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, aspic dishes and other especially perishable cold dishes, as well as compotes and drinks of our own production.

Cold dishes are released after cooling in refrigerated cabinets and should have a temperature of 10-14 ° C, therefore, a sufficient number of refrigeration equipment is provided in the workshop.

If the assortment of cold dishes includes jellied dishes, then it is recommended to organize a specialized workplace for their preparation. Boiled and meat products are cut on production tables SP-1050, SP-1470, equipped with VNTs-2 scales for weighing portions of products, chef's three knives, cutting boards marked "MB", "RV", trays for laying weighed products. Before decorating aspic dishes, products are prepared and decorated using the following equipment: knives for carving and curly cutting vegetables, cuts of various shapes, etc. Portions of meat or fish are placed in prepared trays (with a capacity of 30-50 servings), dishes, forms; decorate with products in the hill; pour lanspig using a pouring spoon and place in a refrigerator or use a table with a SOESM-2 or SOESM-3 refrigerated cabinet for this. If jellied dishes are prepared in trays, then on vacation they are cut into portions and transferred to tableware (trays, snack plate) using special spatulas.

2. 2 Mechanical culinary processing of raw materials

Culinary processing includes a number of processes for the cold processing of food products, the preparation of semi-finished products, the thermal processing of food products and the sale of ready-made meals and culinary products.

Culinary processing has sanitary-hygienic, physiological and anti-epidemic significance, since during the processing the products are freed from contaminants and inedible parts, and heat treatment increases the digestibility and nutritional value of the products and ensures their epidemiological impeccability. During culinary processing, a decrease in the biological value and deterioration of the organoleptic properties of products, as well as infection of raw materials, semi-finished products and finished products is not allowed. During the culinary processing of products, the flow of the technological process must be strictly observed.

Cold (primary) processing of products : Cold processing of products consists in the processes of sorting, defrosting, washing, cleaning, grinding, shaping, etc. Frozen meat is defrosted (defrosted) in special refrigerating chambers (defrosters) at temperatures from 0 to 6 ° C with a gradual increase in temperature in the thickness of the meat. Do not defrost meat carcasses in water or near heating equipment. The defrosting process lasts 1-3 days, depending on the size of the carcass and the temperature inside the meat. In the absence of a defroster, defrosting is allowed on the tables of the meat shop at a temperature not exceeding 18 ° C for 18-30 hours. It is recommended to use a shower brush for this purpose. Next, carcass deboning (separation of pulp from bones) and trimming (removal of tendons, films) is carried out.

Offal is thawed at 15--18 ° C, laid out in trays in one row. Defrosting is considered complete when the temperature reaches 2--3 ° C. Then the by-products are cleaned from vascular bundles, films, washed, some by-products are pre-scorched (legs, ears, heads), the kidneys are cut lengthwise and soaked in cold water for 2 --3 hours

The bird is thawed in boxes or trays, singeed, cleaned and washed.

Small and medium fish are thawed in cold water in baths for 2-4 hours. To reduce the loss of minerals that dissolve in water, it is recommended to add salt (7-8 g / l) to the water. Large fish is thawed on tables at 15--18 ° C. The defrosting of fish is considered complete when the temperature in the thickness reaches -1 ° C. Then the fish is cleaned of inedible parts and washed.

Further cold processing of semi-finished products should be carried out on clean equipment to avoid infection. Special attention should be paid to the production of meat and minced fish and semi-finished products from it, since minced products represent a favorable environment for the development of microorganisms. Minced meat is made as needed and stored in refrigerators at 0--2 ° C.

Corned beef is subjected to soaking in pieces up to 1.5 kg in cold water with a change of water 3--6 times within 20-24 hours. Water should be taken 2 times more than the mass of corned beef. In the warm season, the duration of soaking is reduced to 6 hours with a more frequent change of cold water.

Soaking of salted fish is carried out in cold running water (12 ° C) for 5-6 hours. Soaked salty fish storage and transportation is not subject, it must immediately undergo heat treatment.

Vegetables, greens, mushrooms, fruits after sorting are cleaned, washed in cold water. Mushrooms and herbs are washed in boilers or baths by repeated immersion in water to better remove sand and earth. Vegetables and herbs used in raw food should be especially carefully processed. Root crops after processing in a potato peeler are cleaned manually. Peeled potatoes (to prevent darkening due to the formation of melanin pigment) are stored with tubers in cold water (12 ° C) for no more than 3 hours. Peeled root crops (beets, carrots) are stored covered with a damp cloth to protect them from drying out for no more than 2-3 hours.

Sliced ​​potatoes are not allowed to be stored in water due to significant losses of mineral salts, starch and vitamin C.

If it is necessary to transport, in order to avoid browning, the peeled potatoes are immediately subjected to sulfitation by immersion for 5 minutes in a 1% sodium bisulfite solution, followed by rinsing in clean water. Residual amounts of sodium bisulfite in potatoes should not exceed 0.002%. Sulfated potatoes without reducing its nutritional value can be stored at 4--8 ° C for up to 48 hours, at 15--17 ° C for up to 24 hours. Sulfated potatoes are packed in plastic bags or flasks.

Products that have undergone cold processing should be subjected to heat treatment as soon as possible, or, if required, consumed raw (Table 17).

Under the action of high temperature, a number of processes occur in products (due to swelling and changes in the structure of proteins, splitting of protopectin, swelling and gelatinization of starch), in which the color, smell, taste of products changes, and the consistency softens. Products acquire the ability to better digestion, microorganisms present in raw products and semi-finished products are destroyed.

Violation of the heat treatment regime can cause undesirable changes in products: the appearance of an unpleasant odor and taste that is unusual for this product, a decrease in biological value due to excessive destruction of vitamins and protein and other nutrients. With insufficient heat treatment, a high contamination with microorganisms can remain.

Two main types of heat treatment are used - boiling and frying (roasting). Combined types of heat treatment are also widespread - stewing, baking, frying or baking boiled foods, blanching, etc.

Cooking is the most commonly used type of heat treatment and the most reliable in epidemiological terms. When cooking, deep heating of the product to 95--100 ° C is ensured. However, when cooking, there are significant losses of water-soluble nutrients that pass into the broth (mineral salts, vitamin C, amino acids, extractives). To prevent the loss of nutrients, a number of methods are used: the use of stepped heating modes - high temperatures for rapid boiling and cooking at a low boil, placing food in boiling water, using vegetable broths for cooking first courses and sauces, etc.

When cooking meat for second courses, the ability of proteins to coagulate (clotting) is taken into account, therefore it is recommended to put the meat in boiling water - a layer of coagulated proteins on the surface of the meat delays the transition of nutrients into the broth. In this case, boiled meat has better organoleptic properties compared to meat put into cold water for boiling. When cooking for first courses, meat is placed in cold water, while the broth is maximally saturated with extractive substances. The cooking time of meat varies depending on the size of the pieces, the type and grade of meat. With full culinary readiness, the meat juice flowing out when pierced with a chef's fork will be colorless, the temperature in the thickness of the piece is not lower than 80 ° C, in the cut there is no pink areas in the thickness.

Fish for cooking can be laid in both cold and hot water. Readiness is determined when it reaches a soft consistency, which is established by a puncture with a chef's fork.

The preparation of jelly is carried out according to the technological scheme. The mass of jelly when grinding meat on cutting boards or meat grinders is highly contaminated with microorganisms. To destroy microorganisms, the mass is boiled for 10 minutes and hot poured into clean (scalded or calcined in an oven) marked trays. After cooling, the jelly must be stored in refrigeration units at 0-2 ° C. If one of these requirements is not met, the preparation of jelly should be prohibited.

Pate is prepared from hot liver fried to full culinary readiness by grinding it in a meat grinder designed for boiled meat (marking - "VM"). Then the mass is formed. Patés are prepared baked and without baking.

A good nutrient medium for microorganisms are aspic dishes, herring oil, pancakes with meat. In this regard, the preparation of jelly, pate, pancakes with meat, jellied meat and fish dishes in the warm season (May-September) can only be done with the permission of the sanitary and epidemiological service.

An important measure in the prevention of food poisoning is the secondary heat treatment of portioned pieces of meat, tongue, poultry for the first and second courses. Secondary heat treatment is carried out by boiling them in water or broth for 5-10 minutes.

The main raw material for the production of jellied fish is frozen fish, relatively large and low-boned, which is preliminarily thawed in running or periodically replaced water with a temperature not exceeding 15 ° C at a ratio of fish and water of 1: 2-3 or irrigation of fish blocks with water carried out in defrosting machines .

Fish thawed to a temperature not exceeding minus 1 ° C in the thickness of the meat is cut into a carcass or fillet with the removal of the head, fins, entrails, scales, with stripping the abdominal cavity from blood clots and a black film.

The chopped fish is washed, the carcasses and fillets of large fish are portioned into pieces and kept for a short time in a saline solution with a density of 1.13-1.20 g/cm3 for flavoring salting. The duration of salting depends on the type of fish and its size, on the temperature of the brine and other factors.

After that, the pieces of fish are placed in mesh liners and boiled in blanchers or electric digesters in a 7-8% saline solution (in the latter case, the fish is not pre-salted). Fish is boiled at a temperature of 90-95 ° C for 20-30 minutes.

Sometimes whole fillets and carcasses of fish are boiled, which are then carefully removed so as not to violate their integrity, cooled, freed from large bones, and only after that they are portioned into pieces. In this case, cooking is carried out at a temperature of 85-90°C for 15-25 minutes.

At the end of cooking and excess moisture draining off, the fish is cooled to a temperature not exceeding 40 ° C in special cooling devices, and then large bones are removed from the boiled pieces of fish. Prepared fish meat is sent for packaging in special molds or boxes.

To fill the fish, a gelling solution or lanspig is used, which is prepared on the basis of the broth obtained by cooking the waste from the butchering of fish (heads, spinal bones, fins), with the addition of vegetables, spices, gelatin and other components.

Lanspig is prepared as follows: food waste from butchering fish, table salt and peeled fresh vegetables (parsley, carrots, onions) are loaded into the digester and all this is cooked at a low boil for 1.5-2 hours until adhesive substances form. 10 minutes before the end of cooking, spices are added to the broth. At the end of cooking, the broth is separated from the fish waste and filtered, or immediately after cooking it is pumped into a settling tank, where it is freed from suspended particles of fish and other components. To obtain a clear lanspig after boiling the broth and separating the dense part from it, it is treated with egg white to clarify, and then filtered to separate the suspension. Consumption egg white is 1.2 kg per 100 kg lanspig. After that, gelatin pre-soaked in water is added to the broth and acetic acid and all heated with stirring to a boil. For soaking gelatin use water at a temperature of 15-20°C. The ratio of gelatin and water is 1:3. Soaking time 1-2 hours.

To decorate fish aspics and give them a piquant taste when packing prepared boiled fish in small consumer containers, it is garnished with slices of boiled or pickled carrots, pickled cucumber, slices of hard-boiled eggs, lemon, pickled with grapes, onions, horseradish, cranberries or lingonberries, fresh parsley or celery.

Vegetables used as garnishes for jellied fish are first washed thoroughly, freed from superficial leaves, thin roots, peeled, then washed again and sent for further processing.

Boiled pickled vegetables are beautifully cut into slices, slices, pieces and used in this form for packaging.

Packing of fish and garnish in foil molds or polymer-coated cardboard boxes is done manually. The containers filled with these components are fed through the conveyor to the filling with lanspeg.

The lanspig is poured so that it completely covers the surface of the fish and garnish.

On modern mechanized lines for the production of fish jellies, the full norm of lanspig is immediately poured into containers (boxes), then the boxes are sealed, welding a lid to them, and transferred to a weighing machine that weighs and sticks a label with a price on the boxes, and from there - into the air freezer, where gelation of the lanspig takes place.

On other lines, fish and garnish packaged in molds are first poured with a small amount of lanspig (10-15% of the norm) and cooled to fix the components in the container, and then lanspig is topped up to the norm and the product is cooled at a temperature of 2-5 ° C in for 2-3 hours. In the process of cooling, the lanspig gels.

Store jellied fish at a temperature of 0-8 ° C for no more than 12 hours from the end of the technological process.

Abroad, fish aspics are produced not only from boiled fish, but also from fried and smoked fish, etc. The raw materials for the preparation of aspics, for example, in the GDR are herring, mackerel, smelt, carp, prickly shark, eel, and shrimp.

Cooking fish for aspic is carried out in a solution containing 4-6% table salt and 0.5-4% vinegar. The duration of cooking at a temperature of 80-85°C is 10-15 minutes.

In recent years, there has been an expansion of the domestic range of aspics. It is proposed to produce aspic using salted fatty herring and Far Eastern salmon, mackerel spicy salting, meat of small Antarctic shrimp.

When used for the preparation of jellied salted fish, the content of table salt in fish meat should not exceed 6%. If the salinity is higher, the fish is soaked in weak brine (2-3% NaCl). After that, the fish is cut into skinned fillets and portioned into slices. The slices laid in a container are beautifully garnished with pre-prepared vegetables, fruits and other additives and poured with lanspeig.

After pouring the lanspig, the boxes with jellied fish are cooled at a temperature of 0-5 ° C to gel the lanspig. The modes of storage and sale of products are the same as for jellied boiled fish.

When evaluating the quality of jellied fish, the appearance of the product, its taste and smell are determined organoleptically. Check the ratio of fish and jelly along with vegetables, which should be in the range of 67-55:33-45%. The chemical method determines the content of table salt in the product, which should be in the range of 1.5-2%.

2. 3 Features of cooking dishes on the topic being developed

Jellied dishes are prepared from fish, meat and vegetables. For fish fillets, pike perch, sturgeon, beluga, sterlet, as well as bream, carp, perch fillets are especially recommended. Meat jellies are prepared from piglet, tongue, veal, corned beef, ham, poultry and game (chickens, turkeys, ducks, hazel grouse, partridges, etc.).

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As already mentioned, jellied dishes are cold appetizers. The range of products is very wide: aspic is prepared from meat and fish, poultry and game, eggs and even vegetables. It is customary to serve horseradish with vinegar or horseradish with sour cream and other spices, sauces (for example, mayonnaise), various seasonings separately for meat and fish aspics. spices, as well as salads and vegetables - salted and pickled.

Meat aspics can be made from veal, piglet, tongue, ham, sausage, chicken, turkey, duck, and game such as hazel grouse and partridge.

For fish aspic, pike perch, herring, sturgeon, sterlet, carp, carp, bream, perch, pike are especially good.

A wonderful aspic is obtained from stuffed meat and fish products: from pike perch, pike, poultry and even liver sausage. Products are cut into thin slices, decorate such dishes with slices of lemon, eggs, tomatoes, fresh cucumbers. Thinly sliced ​​apples, green leaves can also serve as decoration. The possibilities for those who like to invent and experiment are endless!

For vegetable fillers, it is good to use carrots, cauliflower, turnips, asparagus, green pea. Fruits are sometimes added to vegetables - apples, peaches, pears, etc.

General rules for the preparation of aspic dishes

From the broth, which is obtained by boiling fish, meat or vegetables, jelly is prepared.

The amount of gelatin (animal glue) that is added to the broth to make jelly is determined by its strength. For example, for a broth from under a pikeperch boiled with head and skin, 1-2 g of gelatin per glass is enough. And for the same volume of chicken broth, 4–5 g is already required. The largest amount of gelatin is placed in vegetable broth: to get good jelly, 6–7 g of gelatin per 1 glass should be added to it. Gelatin is soaked in cold water in the following weight ratio: 5 parts of water to 1 part of gelatin.

The broth is boiled over low heat for 3-5 minutes, then the gelatin is added and stirred until the broth boils and the gelatin is completely dissolved. Next, the broth is filtered into another bowl, allowed to cool slightly and poured over cooked foods. To get a more transparent and tender jelly, cooks are advised to beat raw egg white in a bowl (1 egg for 4-5 glasses of broth), then add a glass of chilled broth, a tablespoon of vinegar or lemon juice, mix it all well and pour it into a saucepan with the bulk broth, which at this time should boil. Next, cover the pan with a lid, put on low heat, and after boiling, remove from heat so that the broth settles for 15-20 minutes. Then it is filtered. This operation should be carried out carefully, avoiding shaking the broth.

Fresh meat used for cooking should be of normal color, odor and firm texture. The fossa, formed by pressing with a finger, quickly levels out in benign meat.

And now a few recipes for aspic dishes from meat, fish, mushrooms, vegetables, etc.

Jellied beef

Compound

Beef (sirloin or other pulp) - 500 g, a bag of gelatin - 1 pc., onions - 2 pcs., garlic - 2-3 cloves, bay leaf, black peppercorns, salt - to taste, parsley for decoration.

Cooking method

Beef is cooked in a whole piece, the dishes for cooking it should be high enough. After boiling, drain the first broth, then cook over low heat for 4-5 hours. Don't forget to skim off the foam.

Add onion with upper scales, pepper, bay leaf, salt to the broth. When the meat is ready, take it out of the pot.

Cool the broth. With a glass of chilled broth, pour gelatin for swelling for 40 minutes. Next, heat the swollen gelatin with the remaining broth, stirring and not boiling. Cool again, add finely chopped garlic to the broth.

To peel onions without tears, you should do it under a stream of cold water or by dipping a knife in cold water.

Cut the meat into equal slices, put on a dish. Pour in the prepared broth. Arrange parsley on a platter for garnish.

Jellied veal

Compound

Veal fillet - 3 kg, bacon - 100 g, melted butter - 50 g, finely chopped veal legs - 3 pcs., Onion - 3 pcs., Carrots - 3 pcs., Large beets - 1 pc., Bay leaf - 3– 4 pcs., black peppercorns - 15 pcs., salt.

For garnish: green salad - 100 g, grated horseradish - 10 g, small beets - 1 pc., mayonnaise - 2 tablespoons.

Cooking method

Stuff the veal. Then rub with salt, in a deep brazier, fry in oil on all sides. Add vegetables and veal legs, pepper and bay leaf. Salt and pour water so that it covers all the products in the pan by 4-5 cm. Next, close the lid, bring to a boil over high heat, then reduce the fire to low: cook so that the water barely boils.

The meat can be kept in the refrigerator for 1-2 days without freezing if it is pre-greased with olive oil.

Remove the pan from the heat when the meat on the legs becomes soft and can be easily separated from the bones, and the veal has also been boiled down to softness. Remove the meat from the pan, cut into thin slices and place on a deep dish. Strain the broth through a sieve, salt to taste. Pour broth over meat and refrigerate. Decorate the frozen dish with circles cut from the salad. On each of these circles put a small amount of grated horseradish mixed with boiled beets, also grated on a fine grater. Add mayonnaise.

jellied pig

Compound

Piglet weighing 2–2.5 kg, gelatin - 30 g, boiled egg - 1 pc., Boiled carrots - 1 pc., Lemon - 1 pc., Onion head - 1 pc., Bay leaf - 2 pcs., roots ( parsley, celery, parsnips), pepper, cloves, salt.

Cooking method

Singe the bristles of a piglet, then rinse and gut it. Cut into pieces as follows: separate the head, cut the carcass in the region of the kidneys across, additionally, you can cut each half along - along the spine.

After the piglet is chopped, it must be lowered into a saucepan, poured with cold water, salted, put onion and carefully peeled roots there. Put the pan on the fire, having previously covered with a lid.

After boiling water, remove the foam and continue cooking on low heat for another 40–50 minutes. When the pig is cooked, take it out, put it on a dish, covered with a damp cloth, and cool.

Put the broth obtained during cooking back on the fire, put bay leaf, pepper and cloves in it, boil. Add gelatin, previously soaked in cold water, and bring the broth to a boil again, stirring it, then strain through cheesecloth.

When the pig has cooled down, cut it into portioned pieces and put them on a dish, keeping a distance of 0.5 cm between adjacent pieces. Decorate the dish with egg halves, carrots and/or lemon slices. In a large saucepan, you can cook a piglet with a whole carcass without dividing it into parts. Before this, the vertebral bones should be cut from the inside to the pulp. After cooking, cut the carcass into portions and put it on the dish again so that the impression of a whole piglet is created.

Fill the dish with gelatin in 2-3 doses, making sure that the decorations do not move from the place and each piece of meat is soaked with jelly.

Separately, serve horseradish sauce with sour cream or horseradish with vinegar.

jellied tongue

Compound

Tongue - 700 g, gelatin - 30 g, boiled carrots - 100 g, parsley leaves, salt.

Cooking method

Boil the tongue with carrots in salted water. After the broth has cooled, remove the meat, cut into slices in the form of rings and put in a deep tray. Add a parsley leaf and a circle of boiled carrots to each slice of tongue to make the dish look beautiful. Pour gelatin for 20-30 minutes / a glass of water, then add it to the cooled broth. Bring the broth back to a boil, strain. Pour the resulting jelly into a tray with meat and place the dish in the cold so that it freezes well.

The jellied tongue is served separately with mayonnaise, sour cream sauce with horseradish or horseradish with vinegar.

Jellied pate in molds

Compound

Liver - 500 g, unsalted lard - 300 g, vegetable oil - 1 tablespoon, carrots - 1 pc., onion - 2 pcs., bay leaf - 2 pcs., white bread (loaf) - 2 slices, milk - 1 a glass, Swiss cheese - 150 g, black peppercorns - 1 teaspoon, salt.

For jelly: meat broth - 4 cups, gelatin - 2 tablespoons.

For decoration: green salad - 100 g, beets - 1 pc., horseradish root - 2 pcs., mayonnaise - 1 can, sugar - 2 tablespoons.

Cooking method

Wash the liver, bacon, peeled carrots, put them in a saucepan, pour in 1/4 cup of water, add bay leaf and pepper, salt, cover and simmer over medium heat. Finely chop the onion, fry in oil until golden brown and add to the pan. When the water evaporates, the fat becomes transparent, and the carrots become soft, remove the pan from the heat, cool its contents. Take out the bay leaf, and pass everything else through a meat grinder 3 times, adding bread soaked in milk and squeezed out. Add grated cheese, mix everything, roll a thin sausage from the mixture and place in the cold. From the broth and gelatin, prepare jelly. To do this, strain the broth and boil, pour in the gelatin and stir, not letting it boil, then pour it into the bottom of the molds, cool slightly. Cut the cooled pate into circles, put in a mold, pour the remaining jelly and cool. Before serving, remove the aspic from the molds, spread it on a plate covered with lettuce leaves, decorate each plate with a teaspoon of a mixture of boiled and finely grated beets, mixed with grated horseradish, mayonnaise and sugar.

Jellied ham mousse

Compound

Ham - 300 g, egg - 2 pieces, gelatin - 1 tablespoon, table wine - 1 tablespoon, broth - 2 cups, cream - / cup, mustard - 1 teaspoon, pepper and salt - to taste.

Cooking method

2 hard-boiled eggs and ham mince twice, add wine, pepper, salt and mustard; mix everything well.

From the broth and gelatin (1 teaspoon of gelatin per / glass of broth), prepare jelly, add whipped cream to it, cool, pour into small molds so that the jelly covers only their walls. To do this, the molds must be well cooled in advance, you can even put them in a bowl of snow. Then slowly and gradually pour the jelly into each mold, turning it so that it hardens on the walls in a thin layer.

After that, fill the molds with the prepared mixture of ham and eggs, but not to the top, and pour it with the remaining jelly. Place in the refrigerator for several hours to harden. To easily remove the mousse from the mold, you need to dip it in hot water for a few seconds, then immediately tip it onto a plate.

Put a salad bowl with mayonnaise in the center of a round plate, and put mousse around.

Jellied chicken

Compound

Chicken, gelatin (soaked in / glass of cold water) - 1 tablespoon, carrots - 1 pc., hard-boiled egg - 1 pc., green peas, mayonnaise, parsley, spices: parsley root - 1 pc., bay leaf, ground black pepper, salt.

Cooking method

Wash and divide the chicken into sufficiently large pieces, pour water over them so that it completely covers the meat. Then put on fire until the water boils, be sure to remove the foam. Add salt and spices. Boil the broth over low heat in a covered saucepan. After the chicken is ready, it should be removed, the bones separated, and the meat put in special molds, which are rinsed with cold water before that. The meat is garnished with neatly chopped egg pieces, green parsley leaves, boiled carrot slices and green peas.

Strain the broth, add pre-soaked gelatin, put on fire again, bring to a boil, but do not boil. Next, molds with meat are poured with broth and placed in the cold until solidified.

To make the meat of an old bird more juicy and tender, you need to put the carcass in water with vinegar for about 1 hour before cooking or rub it with lemon juice both inside and out.

The finished dish is served with mayonnaise.

Jellied goose liver

Compound

Goose liver - 1 piece, bacon - 50 g, vegetable oil - 1 tablespoon, milk - 1 / cup, white wine - / cup.

For jelly: meat broth- / l, gelatin - 15 g, black peppercorns - 6 pcs., bay leaf - 1 pc., juice from / lemon.

Cooking method

Add spices to the prepared meat broth, let it boil over low heat under the lid, then strain, pour lemon juice and gelatin, dissolved in advance in 2 tablespoons of water. Boil, cool slightly the jelly and pour it into the molds so that it covers only their walls. This is done in the same way as during the preparation of the ham mousse, the recipe of which is placed above.

Peel the liver from the film and pour milk for 1-2 hours. When it turns white, it should be transferred to a saucepan with bacon and butter, then pour wine and simmer until the liver is soft.

Poultry meat is hearty and tasty. It contains a large amount of proteins. Chicken meat is lean and more tender. Turkey, goose, and duck are firmer, denser, and have more fat. According to tradition, goose and turkey are served on a festive table, for example, on a wedding or New Year's table.

Cool the finished liver, cut into neat pieces and beautifully put in molds. Fill it with the remaining jelly to the very top.

fish jelly

Compound

Waste from fish (bones, head, skin, tail) - / kg, water - 1 l, onions - 1 pc., carrots - 1-2 pcs., parsley root - 1 pc.

Cooking method

Place the fish scraps in a pot of cold water, peel the onion and, together with the whole parsley root, put in the water. Cook for 2-3 hours over low heat. Strain the finished broth through a sieve. Finely grate the carrots, add it to the broth. Together with carrots, the turbidity will gradually settle to the bottom, as a result, the broth will become transparent. After that, strain it a second time.

The broth is used in the preparation of fish aspic as a gelling agent.

Jellied fish

Compound

Fresh fish - 1 kg, gelatin - 40-50 g, water - 1 l, hard-boiled egg - 1 piece, parsley, celery, parsnip and carrot roots - 1 piece each, green peas, bay leaf, parsley, black ground pepper and salt - to taste.

The broth for sauce and aspic dishes is almost not salted.

Cooking method

Clean the fish (perch, carp, pike, etc.), gut and rinse well, cut off the heads and tails, cut into pieces and remove the bones. Put the heads and tails in a pot of cold water, boil, remove the foam. After that, add the roots, pepper, bay leaf, salt the broth and cook it for another 15-20 minutes, removing the foam. Next, remove the heads and tails from the pan and put the pieces of fish into it, which are cooked over low heat until tender. Then carefully remove them from the broth with a slotted spoon and place on a dish or place in special molds. Prepare gauze from 2-3 layers and strain the broth through it. Let the gelatin swell in warm water, then lower it into the strained broth and bring to a boil, but do not boil. Fill them with fish pieces. The dish is traditionally garnished with boiled carrots cut in the form of stars, egg circles, green peas and parsley and placed in the refrigerator to harden. Lemon slices can also be used for decoration, but this should be done after the jelly has solidified, otherwise it will acquire a bitter taste.

Serve mayonnaise or horseradish with aspic fish.

Jellied pike perch (recipe one)

Compound

Pike perch - 1 kg, gelatin - 15 g, carrots - 100 g, parsley root - 50 g, horseradish root - 50 g, cucumber - 100 g, bay leaf, herbs, salt.

Cooking method

Clean the fish from scales, gut, separate the head and remove the bones. Finely chop the fish fillet. Salt water in a saucepan and boil the head and bones of pike perch in it for 10–15 minutes, along with bay leaves, parsley roots, horseradish and carrots. After that, put the fish fillet in the broth. The base for the filling is ready. Then, using a slotted spoon, remove the finished fish from the pan and arrange the individual pieces on a dish so that together they take the shape of a fish. The parts should not lie closely, between them you need to leave a little space. Arrange neatly sliced ​​cucumber, carrots and herbs around the edges of the dish. Then soak the gelatin in 100 g of water for 20 minutes, add 2/ cup of the broth obtained by boiling the fish. Bring the mixture to a boil, then strain the resulting jelly. Pour them with pieces of pike perch on a dish and keep in the cold until the jelly completely hardens.

Jellied pike perch (second recipe)

Compound

Pike perch - 1.2-1.5 kg, parsley root - 1 pc., carrots - 2 pcs., black peppercorns - 6-8 pcs., bay leaf - 3 pcs., onions - 1-2 pcs., parsley, lemon - 1 pc., salt.

Cooking method

Wash the pike perch, remove the scales and gut. Next, cut off the head and tail with a small amount of meat, cut out the gills. Put the scales in gauze, tie a loose knot. Wash pike perch in cold water, cut into portions.

Place the pike head, tail and scales (in gauze) in an enamel pan, add cold water, boil. When the broth boils, remove the foam, add salt and pieces of fish.

After 15–20 minutes, remove the boiled pike perch pieces from the pan with a slotted spoon. Lay them in a jellied dish, leaving small gaps between them. Close and place in the cold.

Cook the remaining ingredients in the pan over low heat for another 2–2.5 hours.

Before the end of cooking (in 15-20 minutes), add carrots, onions and parsley root to the broth, and spices in 7-8 minutes. When the broth is ready, strain it through a sieve.

Then peel the lemon from the peel and white film, cut into thin slices. Slice boiled carrots. If there is a curly knife, then it is better to cut carrots with it. Rinse the parsley well, cut off the tough stems, leaving only the leaves. Use lemon slices, carrots and parsley leaves to decorate the fish.

Pour pike perch with cooled broth. It is not recommended to do this in one step, it is better to divide the process into several stages. After each filling, you should wait until the fish broth in the tray takes on the consistency of jelly, and only then repeat the action. And so several times. Pour carefully so that the decorations do not move. Jellied pike perch is considered ready when the frozen jelly covers all the pieces of fish.

Whole fish aspic

Compound

Whole fish - 1/kg, onion - 1 piece, carrot - 1 piece, gelatin - 1 tablespoon, bay leaf - 3 pieces, black peppercorns - 1 teaspoon.

For garnish: boiled beets - 1 pc., green peas - 1 can, pickle- 3 pcs., pickled mushrooms - 1 can, boiled potatoes - 4 pcs., hard-boiled eggs - their number is determined by the size of the fish, mayonnaise.

Cooking method

Clean and gut the fish. Without cutting off the head and tail, make a longitudinal incision on the back so that the skin does not burst during cooking. Put the fish in an oblong bowl, cover with cold water, add onions, carrots and spices. Put on low fire. It is necessary to ensure that the water does not boil, otherwise the fish may be digested and fall apart. Cool the finished fish in the broth, then remove it, and evaporate the broth so that 4 cups remain. Strain through cheesecloth and boil again, pour in gelatin, previously filled with water, bring the broth to a boil, but do not boil.

Pour the fish jelly into a deep dish, put it in the cold so that the jelly gets stronger. Next, put the fish on it (on its side), put egg quarters, carrot stars, green peas around it. Pour everything with the remaining jelly. Cool down the dish again. When the jelly hardens, tip the dish onto another, larger diameter, cover for several minutes with a hot towel so that the aspic easily separates from the mold. Surround the aspic with mushrooms and vegetables, cut into small cubes, pour over them with mayonnaise.

Jellied carp stuffed (recipe one)

Compound

Carp - 700-800 g, carrot - 30 g, onion - 20 g, butter - 10 g, mushrooms and milk - 40 g each, egg - 1 pc., Wheat bread - 50 g, semolina - 10 g, bay leaf - 1 pc., gelatin - 3 g, broth - 100 g, ground black pepper - 2 g, salt.

For the sauce: beets - 75 g, horseradish root - 10 g, mayonnaise - 40 g, granulated sugar - 10 g, salt.

Cooking method

Clean the fish and wash thoroughly. Cut the skin around the head and spinal part. Do not cut the belly. Separate the head and remove the insides, then cut the fish into pieces of 2-3 cm, trying to make them the same, rinse them.

From the head and bones, cook the broth with the addition of carrots and bay leaves. Strain the finished broth and add gelatin diluted in water to it.

Rinse the mushrooms well, cut the onion into rings. Then fry them, salt, add pepper and simmer in oil. Grind with a meat grinder the flesh of the tail of the carp, bread soaked in milk, stewed mushrooms and bow. Pour the egg white into the broth, beat the liquid and combine with the crushed mass. Next, add semolina, salt and pepper the minced meat, grind it thoroughly. Gently fill the pieces of fish with prepared minced meat. Put the stuffed pieces of fish on the grill and immerse in warm broth. Cook for 20-30 minutes over low heat. Next, cool the broth, remove the fish, put it on a dish. Pour each piece of stuffed carp with hardening jelly.

To store part of the bulb, you need to lubricate the cut with oil or fat.

Then prepare the sauce. Mix boiled and grated beets with peeled and also grated horseradish, add sugar, mayonnaise, salt. Mix the sauce well and put it around the edges of the dish, surrounding the frozen fish with it.

Jellied carp stuffed (second recipe)

Compound

Carp - 1/-2 kg, carrots - 1 pc., black peppercorns - 10 pcs., bay leaf - 2 pcs., onion - 1 pc., butter - 1 teaspoon, champignons - 200 g, milk - 1 glass, raw egg - 2 pcs., boiled egg - 1 pc., city bun - / part, semolina - 1 tablespoon, gelatin - 1 tablespoon, broth - / l, ground black pepper and salt - to taste.

For the sauce: small boiled beets - 1 piece, horseradish root - 50 g, mayonnaise - 1 can, sugar - 2 tablespoons, salt - to taste.

Cooking method

Rinse well the carp cleaned from the scales, cut the skin around the head and along the ridge and, without cutting the abdomen, remove the head and entrails. Cut the fish into 4–5 cm thick transverse pieces, rinse again and set aside the pieces for stuffing.

From carrots, peppercorns, bay leaf, fish head and bones, cook the broth. Strain the finished broth and add gelatin diluted in water to it. Peel mushrooms, cut into very thin slices. Onion cut into rings. Heat the oil in a frying pan, put the mushrooms and onions in it, salt, pepper and simmer, closing the lid. Pass the bun soaked in milk and squeezed out, boiled pulp removed from the head of the fish, raw fish pulp of the tail and champignons stewed with onions through a meat grinder. Mix eggs with 3 tablespoons of broth, beat well and mix with the mass passed through a meat grinder. Add semolina, salt, pepper, grind well.

Fill the pieces of prepared fish with the minced meat, trim with wet hands, put on a wire rack and lower into a warm broth. Cook on low heat for 1 hour.

Cool the finished fish in the broth, remove and arrange on a platter. Pour each piece with hardening jelly, put circles of boiled egg on top. Put in the cold, and then pour the remaining jelly on top in 2 doses. Serve with hot sauce. To prepare it, mix peeled and grated horseradish with grated boiled beets, sugar, salt and mayonnaise. Spread the sauce around the frozen fish.

Sea fish with mayonnaise

Compound

Fish - 500 g, gelatin - 30 g, hard-boiled eggs - 2 pcs., mayonnaise - 120 g, green peas - 150 g, parsley, salt - to taste.

Cooking method

Clean, gut, rinse and boil the fish. Drain the broth into a separate saucepan. Separate the pulp from the bones, chop. Add gelatin to the broth, bring to a boil. Then cool the broth, put mayonnaise, add salt, green peas and grated eggs. Arrange the fish in forms, pour over the broth, sprinkle with chopped parsley, put in a cold place.

Jellied sturgeon

Compound

Sturgeon - 1 kg, gelatin - 25–30 g, carrots - 1 pc., cucumber - 1 pc., capers, pieces of crabs or crayfish, onion head - 1 pc., parsley.

Cooking method

Boil sturgeon with the addition of carrots and onions and cool. From the broth obtained by boiling the fish, prepare 3-4 cups of transparent jelly by adding gelatin to it. Cool the finished jelly. Cut the boiled fish into thin slices, put on a dish so that there is free space for jelly around each piece. Decorate fish pieces with parsley leaves, carrot slices, circles fresh cucumber, pieces of crabs or crayfish, capers. After that, in 2-3 doses, fill the pieces of fish with an even layer of jelly. When the aspic has cooled, cut each piece of fish with a knife and lay it beautifully on a platter.

Serve horseradish with vinegar or mayonnaise separately.

Jellied fish with garnish

Compound

Fish - 1 kg, hard-boiled eggs - 2 pieces, small pickled cucumbers - 10 pieces, canned porcini mushrooms - 1 can, gelatin - 1 tablespoon, onion, carrot, bay leaf - 1 piece each, black peppercorns, salt.

For chauffroy sauce: flour - 50 g, butter - 50 g, fish broth - 2 cups, white table wine - / cup, gelatin - 1 tablespoon, salt.

Cooking method

Clean the fish, gut, separate the fillet from the bones. Put the head, fins, bones, tail and, if any, caviar and milk into a saucepan, pour 4-5 glasses of cold water, add onion, carrot, bay leaf, coarsely crushed black pepper, salt to taste and put to boil, cover with a lid, on a small fire. Cook until all bones are tender. Strain the broth through cheesecloth, pour it into a clean saucepan, bring to a boil, then put the sliced fish fillet, bring to a boil and reduce heat to low. The broth should not boil, otherwise the fish will boil.

Carefully remove the finished fish with a slotted spoon and cool. Gelatin, poured with 2 tablespoons of cold fish broth, put on the edge of the stove to make it more liquid. Strain the broth again, let it boil and add gelatin to it, stir, not letting it boil. Cool the finished jelly. When it hardens to the consistency of raw egg white, take a jellied mold and pour the liquid into the bottom with a finger-thick layer, put the mold in the refrigerator to harden the jelly.

After that, put the form on its side and fill all the walls with jelly, gradually turning the form so that it is completely covered with frozen jelly. Put it in the refrigerator so that the jelly is well strengthened.

Prepare the chauffroy sauce: rub the butter with flour in a hot frying pan, do not allow browning, salt and dilute with fish broth, remove the frying pan from the stove. Put the well-ground mixture back on the fire and, stirring constantly, let it boil, then dilute with wine, pour in the gelatin, previously diluted in water, heat everything again so that the gelatin dissolves well in the sauce.

eggs and canned mushrooms cut into large pieces, and cucumbers into very small cubes. Take out the form with frozen jelly, put the boiled fish fillet, place finely chopped cucumbers on it in layers, then pieces of the egg, cucumbers again and mushrooms on top; Top it all with chauffroy sauce.

Place in the refrigerator to chill the filling. Before serving, wrap the form with a hot towel and tip it onto a round flat dish.

Around the aspic put a wreath of coarsely chopped green lettuce, lightly sprinkled with mayonnaise.

Jellied meatballs "Starfish" from squid

Compound

Squid - 150-200 g, cod fillet - 150-200 g, gelatin - 10 g, bread soaked in water - 50 g, onions - 3-4 pieces, wheat flour - 1 teaspoon, egg - 1 piece, onion with dry scales - 1 pc., peeled beets - 1 pc., carrots - 2-3 pcs., parsley root - 1 pc., olives - 5-6 pcs., Walnut- 1 pc., dogwood berries - 6-8 pcs., parsley, sugar, pepper, salt.

Cooking method

Prepare squids and pass them through a meat grinder along with cod fillet, soaked bread, onions. Put wheat flour, chopped walnut, egg, salt, pepper, sugar into the mass and form meatballs.

Put an onion with dry scales, peeled beets, carrots, parsley root into a saucepan, pour in 2-2 cups of water, add salt, pepper and cook for 40-45 minutes.

Jellied dishes can be prepared in advance. One-they will spend two days in the refrigerator without losing their freshness and aroma.

Strain the decoction. Pour meatballs with broth for 3-4 cm and cook at a low boil for 50-60 minutes. Add gelatin to the broth and make jelly. Put meatballs in the form of a starfish on a dish, decorate with boiled carrot stars, parsley, olives and dogwood berries, pour over jelly. Cool down. Serve with horseradish.

jellied eggs

Compound

For one egg: meat salad - 100 g, butter - 10 g, spinach puree - 50 g, meat jelly - 100 g, green salad - 10 g, sweet pepper - 5 g, parsley.

Cooking method

Pour a little meat jelly into egg molds so that, when it hardens, it forms a kind of “shirt” on their walls. Then, for decoration, add parsley leaves and pieces of pepper. Next, put one hard-boiled cold egg into each mold, pour it with jelly and leave to cool.

Before serving, remove the eggs from the molds and place on a dish along with the meat salad. Using a pastry bag, put the butter mixed with spinach puree on a dish along the edge, giving it the appearance of leaves. Place pieces of jelly between them, giving them the shape of rhombuses or triangles. Garnish meat salad with chopped lettuce leaves.

Jellied eggs with tomatoes

Compound

Egg - 2 pcs., Tomatoes - 100 g, parsley - 20 g, meat jelly - 100 g, salad dressing (with mayonnaise) - 40 g.

Cooking method

Using the method described in the previous recipe, make a “shirt” of light meat jelly on the walls of a cone-shaped mold. Place sprigs of parsley greens on its bottom, then put hard-boiled and cooled eggs in the top shape, and pour them with a small amount of jelly. On the jelly, which is not completely frozen, lay a layer of tomato circles with a thickness of / cm. Pour the jelly again, then lay a layer of boiled eggs, also cut into circles and the same thickness, and pour the jelly again. Continue alternating layers of tomatoes and eggs with layers of jelly until the mold is complete. The last layer should consist of jelly with herbs.

Jellied cool, place on a round dish. As a side dish, you can use a variety of vegetables and herbs. Separately, in a gravy boat, serve salad dressing mixed with mayonnaise in equal proportions.

jellied mushrooms

Compound

Salted mushrooms - 100 g, boiled carrots - 1 pc., Gelatin - 2 teaspoons, water - 1 cup.

For garnish: boiled carrots, pickled cucumber and boiled potato tuber - 1 each, vegetable oil - 2 tablespoons, vinegar - 1 teaspoon, greens.

Cooking method

Pour 2-3 tablespoons of mushroom brine into water, boil, add gelatin swollen in water, dissolve it, strain.

Pour jelly into molds in a thin layer. After it hardens, put the mushrooms cut into small pieces, figuredly chopped carrot circles and pour the remaining jelly.

To prepare a side dish, cut boiled carrots, pickles and potatoes into small pieces and pour it with vegetable oil mixed with vinegar.

When the jelly thickens, put it on a dish, spread the garnish around the edges, sprinkle the finished dish with chopped herbs.

Aspic of vegetables

Compound

Kohlrabi - 300 g, vegetable oil - 2 tablespoons, garlic - 1 clove, pieces of canned tomatoes - 750 g, gelatin - 2 / teaspoon, tofu ( soy cheese) with herbs - 100 g, basil - 1 bunch, granulated sugar, ground black pepper, salt.

Cooking method

Chop kohlrabi into very thin slices, salt. Vegetable oil heat up and simmer the kohlrabi slices in it over low heat for 5 minutes, covering the pan with a lid. Let cool. Prepare puree from tomatoes.

Peel the garlic, pass it through a press and mix with tomato puree. Season with salt, pepper and granulated sugar. Stir in 6 tablespoons of gelatin mixture. Remaining tomato puree boil. Add mashed potatoes with gelatin to it, boil again and cook, stirring, for 2 minutes.

Tofu cut into thin slices. Wash the basil, separate the leaves from the stems, set aside a few pieces for decoration, chop the rest coarsely. Put 2 tablespoons of tomato mass into a rectangular shape with a volume of 1 liter, gently level it. Top with 1 layer of tofu slices, sprinkle with basil, then top with a layer of kohlrabi slices, then 2 tablespoons of tomato paste, etc. Gently shake the mold several times and tap it on the table so that no air bubbles remain in it.

Refrigerate for at least 60 minutes. After that, carefully separate the aspic from the mold, tip onto a dish, cut into slices. Use leftover basil leaves for garnish.

48. Cooking cold soups. Vacation, quality requirements, storage conditions, terms of implementation.

49. Processing vegetables for salads.

50. Preparation of yeast dough in a non-dough way and products .: pies, chebureks, whites.

51. Cooking sandwiches, snacks from vegetables, mushrooms, eggs. Vacation, quality requirements, implementation deadlines.

2.6.1. Egg snacks

2.7. Snacks from vegetables and mushrooms. Technological requirements for preparation, rules for serving. Range

52. Calculate the amount of products for the preparation of minced meat for 200 pieces of fried pies.

53. Preparation and distribution of clear soups and side dishes for them. quality requirements.

54. Unleavened puff pastry and products made from it. Preparation and use.

55. Calculate the amount of products for making puff pastry per 100 tubes if egg powder is used.

56. Characteristics of cooking methods, new methods of heat treatment.

57. Meat processing. Cutting of beef. Technological characteristics of large-sized semi-finished products.

58. Preparation of semi-finished products and dishes from boiled and poached meat. Vacation, quality requirements, implementation deadlines.

59. Preparation and distribution of cold meat and poultry dishes. Vacation, quality requirements, implementation deadlines.

60. Calculate the amount of raw materials for cooking 50 servings of beef baked with onion sauce if beef of the 2nd category is used.

61. Organization of a workplace in the fish shop of a restaurant for processing fish with a bone skeleton.

62. Perform a preliminary table setting in a restaurant for lunch at daily service.

63. Make a menu for a business lunch in a restaurant with the inclusion in the menu of the dish "Cutlet in Kiev"

64. Describe this form of service and set the table for a business lunch.

65. List the equipment, tools, inventory used in the workplace for preparing main dishes in a restaurant.

66. Classification of public catering enterprises according to various criteria: the nature of the services provided, the nature of production, the range of products manufactured, the time and place of operation.

67. Create a menu and wine list for a New Year's Eve dinner for 70 people. With the inclusion in the menu of the dish "Assorted fish"

59. Preparation and distribution of cold meat and poultry dishes. Vacation, quality requirements, implementation deadlines.

Cold snacks are prepared from gastronomic meat products, boiled and fried beef, veal, pork, rabbit, poultry and game. Lamb is rarely used for cooking cold dishes, since its fat has a very high melting point. The nutritional value of these appetizers is very high, since they contain up to 30% of proteins (boiled and fried meat, pates), vegetable side dishes enrich them with vitamins and mineral salts, and sauces (horseradish, mayonnaise) give a spicy taste.

Gastronomic meat products (ham, smoked loin) are peeled, cut and served with a garnish of fresh, salted and pickled cucumbers, tomatoes, lettuce or boiled vegetables and green peas seasoned with mayonnaise sauce.

Cold dishes from boiled and fried meat

Prepared from beef of the 1st grade, pork, veal and sometimes lean lamb. In this case, tenderloin, thick and thin edges (beef), the flesh of the hind leg and loin (veal and pork) are used. The meat is fried and boiled in large pieces and cut into pieces after cooling. Served with garnishes of cucumbers, tomatoes, green salad, boiled vegetables and sauces (mayonnaise with gherkins and horseradish). A dish of beef fried in a large piece is called roast beef.

Roast beef sometimes not fully cooked. When serving, decorate with meat jelly, garnish with fresh and pickled cucumbers, boiled vegetables and planed horseradish.

boiled tongue without cooling, immerse in cold water and cleanse the skin. Then cooled, cut into portions and served with vegetable side dishes, green peas, and horseradish sauce separately.

small game for cold dishes, fry until golden brown on the stove, and then bring to readiness in the oven. Served with pickled fruits, pickled lingonberries, vegetable salads, salted and pickled cucumbers and decorate with herbs. one

Large poultry (goose, turkey, duck) fried whole in an oven, periodically basting with the released fat and juice. Then cool, chop into portions, stack.

piglets for the preparation of cold dishes boiled whole. To do this, they are scalded, singeed, gutted, washed and soaked. Then the carcasses of the pigs are rubbed with lemon, wrapped in a towel or parchment, tied with twine and boiled for about 1 hour. To preserve the white color, the meat of the pigs is salted before the end of cooking. Cool and store in salted broth. Boiled piglets are chopped into portions, served with vegetable side dishes and horseradish seasoned with sour cream.

Assorted meat served on oval platters. Slices of various products are laid on them: boiled and fried meat, boiled tongue, poultry, etc. Garnish with pickled and pickled cucumbers, boiled vegetables seasoned with mayonnaise, cabbage salads, decorate with herbs and lettuce. Mayonnaise or horseradish sauce is served separately.

Jellied dishes prepared from meat products, cut into portions or small pieces. Jelly can be light or dark. Light is used for cooking aspic dishes from poultry, piglets, and dark - from beef, veal and game. Jelly is a gluten jelly cooked in concentrated meat broths. Broth for dark jelly is made from fried bones. Meat products are cooked in the same broth. During the cooking process, carrots, onions and white roots are added, which are fried without fat for dark jellies.

The products of caramelization of sugars and melanoidins formed during frying give the broths a brown color. Soaked gelatin is dissolved in hot broth. Lighten it with a brace of proteins. If the jelly is intended for the preparation of game dishes, then chopped game bones are added to the guy. When clarifying the broth, spices (bay leaf, allspice, cloves) and vinegar are introduced. The latter gives the jelly a more pronounced taste and contributes to better clarification. You can make jelly without gelatin if you boil the broth from pigskin, which consists mainly of collagen. When cooking such a broth, up to 40% of collagen passes into glutin.

There are two ways to prepare jellied meat and poultry dishes:

Fried veal or boiled tongue is cut into 1 - 2 pieces per serving, a thin layer of jelly is poured onto a baking sheet; when it hardens, meat products are put in, each piece is decorated with herbs, boiled vegetables and jelly is poured;

In a mold, they make a “shirt” of jelly, put meat products cut into small cubes, and pour jelly.

Forms with frozen jelly are immersed for a few seconds in warm water, take out the aspic and put it on a dish. Horseradish sauce is served separately.

Beef, veal, aspic tongue. Beef or veal fried in a large piece is cut across the fibers into portions. The boiled tongue is peeled and cut, holding the knife at an angle of about 30 °. Prepared chilled products are placed on baking sheets, decorations made of greens, lemon, cucumbers, boiled carrots soaked in jelly are fixed on them and cooled. Then the jelly is poured so that it covers the products with a layer of about 0.5 cm. When the jelly hardens, each piece is cut with a knife so that the edges are corrugated. The aspic is transferred with a spatula to a dish or plates and garnished with pickles, boiled vegetables with mayonnaise, lettuce, garnished with herbs and lettuce. You can cook aspic in forms in pieces or cut food into cubes. Horseradish with vinegar is served separately.

Bay pig. The boiled pig is cut into portions and placed on baking sheets with the skin up. Then the jelly is poured in a layer about 1/3 of the height of the pieces of the piglet, the decorations are strengthened and cooled. From above, the pieces are covered with a mesh of jelly. For banquets, whole boiled piglets are cut into pieces along and then across. Each piece is smeared with jelly and placed on a dish so that the whole carcass is again obtained. Olives are inserted instead of eyes. The piglet is cooled, decorated and covered with a net of light jelly.

Jellies. One of the most common Russian snacks. They are prepared from beef, pork, organ meats, poultry. For cooking jelly, a fetlock joint, beef ears, pork lips, skin from pork carcasses and smoked rolls, offal (diaphragms, scars), beef, pork and mutton heads are used. They are cooked for a long time, so a significant part of the collagen contained in the products has time to turn into glutin and, despite the fact that its gelling ability decreases with prolonged heating, the resulting broths solidify when cooled without the addition of other gelling substances. If the jellies are cooked from meat (beef or pork), then gelatin (about 1%) is introduced into their recipe.

The processed by-products are washed, chopped, poured with cold water (2 liters of water per 1 kg of offal) and boiled at a low boil for 0-8 hours, periodically removing fat. The pulp is separated from the cooked offal, finely chopped or minced in a meat grinder, combined with broth, salted and boiled for at least 45 minutes. At the end of boiling add spices (bay leaf, pepper). Before pouring the jelly on baking sheets or into molds, chopped garlic is introduced, which is not only a flavoring seasoning, but also protects the jelly from spoilage due to the presence of bactericidal substances. Served with horseradish seasoned with vinegar.

Stuffed chickens (galantine) and piglets. The skin is removed from the chicken carcass by cutting it on the back. Pulp of chicken, pork or veal is passed 2-3 times through a meat grinder with a fine (knell) grate, wiped, eggs are added, then milk and knead well. Minced meat is seasoned with salt, pepper and nutmeg (in powder). Peeled pistachios and diced bacon are added to the minced meat. You can also add boiled tongue, cut into cubes. The chicken skin is filled with this stuffing, the incision is sewn up, the product is shaped into a carcass, wrapped in a napkin, its ends are tied and the carcass is tied with twine.

Prepared stuffed chicken is poured with cold broth, brought to a boil and cooked at a low boil for about 1 - 1.5 hours. Readiness is determined by the fact that the tissue begins to separate from the chicken. Boiled chicken is cooled in broth, put under a light press and put in the refrigerator. Then unroll and cut into portions. Served with mayonnaise sauce with gherkins.

The pig for stuffing is cut along the abdomen and the bones are removed. The abdomen is sutured, leaving a small hole in the middle. Through this hole fill the carcass with minced meat (see above) and then cook in the same way as stuffed chicken.

Pates. Two types are prepared: from the liver and from the liver with the addition of chopped veal, pork, lamb, poultry or game. Beef liver contains 17 - 20% proteins, including 15 - 16% complete. When fried, its mass decreases by 23%, so the protein content in fried liver reaches 22 - 26%. The liver is very rich in vitamins A (55 mg%), B 2 , B 12 , PP, pantothenic acid, biotin, choline, pyrodoxine. Therefore, pates are among the most nutritious cold appetizers.

To prepare a pate from the liver, the latter is fried together with bacon and chopped vegetables (carrots, onions), passed twice through a meat grinder with a fine grate, butter is added and mixed. On vacation, the pate is sprinkled with chopped boiled eggs and herbs.

To prepare pates with meat products, the liver is fried and crushed. Separately grind the raw pulp of poultry, game or meat in a meat grinder and combine them with the liver, add a little broth and beat well. Pieces of bacon, spices are added to this mass and mixed. Unleavened pastry is rolled out, put on minced meat, covered with the same dough, molded in the form of kulebyaki. Holes are made in the dough for steam to escape, the pate is baked in an oven. The finished pate is cooled, the gaps between the dough and minced meat are filled with semi-hardened dark jelly. You can bake pate in special forms or in the form of pies. Before serving, it is cut into portions. Separately, you can serve fruit sauce with wine.

Cheese from game and poultry (fromege). Poultry (hens) or game (grouse, white partridges, black grouse, pheasants) are fried, the pulp is removed from the carcasses and passed 2-3 times through a meat grinder with a fine grate. Then add grated cheese (Soviet, Dutch, etc.) and butter, stir thoroughly, add wine (madera), ground nutmeg, strong broth and beat thoroughly. The prepared mass is laid out in molds and jelly is poured.

Cold dishes and snacks, as well as semi-finished products for them, are stored in refrigerated cabinets at a temperature of 0 - 6 ° C in porcelain or enamelware(without cracks and chipped enamel), covered with a lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets

Meat and fish cold dishes with a side dish, as well as seasoned with sauces, can be stored for no more than 30 minutes. Prepared products for decorating salads can be stored in the cold for no more than 12 hours. The maximum shelf life of dressed salads from boiled vegetables is 30 minutes, from raw vegetables - 15 minutes.

Aspic, jellies, fish under mayonnaise, under marinade, mushrooms are stored for a day.

In jellied meat, jelly is elastic, transparent, with the taste and aroma of concentrated broth, without turbidity (especially around lemon slices), its layer is at least 0.5 - 0.7 cm, for meat products the surface should be without color changes (greening, dark spots, etc.); in jelly, jelly should be dense, well frozen, and the products are finely chopped and evenly distributed throughout the mass. In dishes seasoned with mayonnaise, there should be no signs of its delamination (yellowing).

The ingenuity and talent of the observant French chef gave the world a cold dish of amazing taste and luxurious decoration. Jellied chicken, performed in a variety of culinary variations, is an exquisite decoration of any festive feast.

Ingredients:

• poultry carcass - 1 kg;
• onion head;
• laurel leaves, peppercorns (up to 10 pieces);
• high-quality gelatin - 40 g;
• salt (to taste), parsley.

Cooking:

1. Wash the chicken, remove the insides, cut off the “wen” on the tail. We divide the carcass into 4 parts, place them in an enamel pan, fill with bottled water, completely covering the product.
2. Add a peeled onion, carrots to the container, turn on a strong fire. After the start of boiling, we reduce the heating temperature to a minimum, cook the aspic from the chicken until the bird is fully cooked. In the process of cooking, remove the foam and excess fat.
3. 10 minutes before the end of cooking, put peppercorns, salt, laurel leaves into the broth. We take out the boiled pieces of poultry, separate the meat from the bones, chop finely, put it in deep plates or a mold. We decorate the dish with carrot rings, parsley sprigs.
4. How to use gelatin? A thin plate (2.5 g) is placed in 100 ml of filtered water. The thickener, produced in the form of a powder, is poured with water (1: 4), stirred, left for 40 minutes. for swelling. We carefully study the manufacturer's instructions.
5. We filter the broth, constantly stirring, we introduce the gelatin that has increased in volume. We heat the composition, but do not boil! After 2 min. fill the dish with jelly mass.

The cooled filler is sent to the refrigerator. Serve with garlic-sour cream sauce, horseradish or mustard.

Jellied chicken in a slow cooker

Ingredients:

• carrot and onion;
• domestic chicken - from 2 kg;
• gelatin - 40 g;
• garlic (3 cloves), peppercorns (up to 10 pcs.), salt, bay leaves.

Cooking:

1. We remove the skin from the carcass, cut it in the usual way. We place the bird in the bowl of the home unit, pour in bottled water (the maximum possible amount). We turn on the multicooker to the "Extinguishing" mode, set the time to 4 hours.
2. For 20 min. before the end of cooking, add root vegetables, bay leaves, salt and pepper.
3. We remove the bird from the container, disassemble the meat, lay it out in forms along with chopped garlic and diced carrots. We filter the broth, add the prepared gelatin, pour the products with a thick composition. We send the prepared food to the refrigerator.

We cover the forms with the frozen mass with lids, the plates with a film. Tastes and aromas of food must be preserved!

Jellied chicken in a bottle

Ingredients:

• boiled eggs - 2 pcs.;
• pickled green peas - 100 g;
• poultry - up to 1.7 kg;
• onion and carrot;
• gelatin - 30 g;
• kernels of walnuts;
• bay leaf, herbs, peppercorns, salt.

Cooking:

1. Boil the prepared chicken or its parts (fillets, drumsticks, wings, throat) until tender, along with root crops and peppercorns. At the end of the process, add a bay leaf and salt.
2. We divide the meat separated from the bones into pieces, mix with cubes of carrots, chopped nuts, chopped herbs. Strained broth is combined with prepared gelatin.
3. We cut off the necks of clean bottles, lay out the meat and vegetables, pour in the jelly solution. We turn the containers over several times, distributing the broth between the products, send the blanks to the refrigerator.

When the mass hardens, carefully cut the bottle, remove the formed roll, place it on a beautiful dish, decorate with greens.

Delicious chicken fillet

Ingredients:

• onion and carrot;
• gelatin - 30 g;
• chicken fillet - 800 g;
• hard-boiled eggs - 3 pcs.;
• a jar of green peas;
• salt, pepper, bay leaf.

Cooking:

1. We spread the bird fillet in a saucepan with bottled water. We place the peeled vegetables, spices and spices, boil the food until cooked. Do not forget to remove the foam, at the end of the process, salt and pepper the broth.
2. We remove the meat from the pan, finely chop the product.
3. We filter the broth, combine with prepared gelatin, following the already known rules.
4. We spread in a dish with a corrugated bottom part of the diced eggs, half of the meat composition, green peas, boiled carrot rounds. Add a new layer of chicken mass, the remaining pieces of eggs, chopped greens.
5. Very carefully pour in the broth, trying not to destroy the order of the placed products. We put the food in the cold.

We cover the form with flat dishes, turn it over, leaving the aspic of the chicken fillet on a beautiful plate. I can’t even believe that we created such a great dish!

How to cook aspic from cold cuts

Ingredients:

• carbonade, chicken meat, boiled sausage - 150 g each;
• pepper fruits of different colors - 3 pcs.;
• olives (pitted) - 50 g;
• carrot;
• salt, coriander seeds;
• gelatin - 30 g.

Cooking:

1. Boil the chicken fillet for 20 minutes along with the peeled root crop. Salt and pepper the broth, remove the risen foam. We remove the meat from the pan, dip it for a second in purified ice water.
2. Divide the cooled breast into medium-sized cubes. We cut sausage, carrots and carbonade in the same form. We chop the peeled peppers smaller, then scald with boiling water.
3. We mix all the ingredients, add crushed coriander seeds, halves of olives, spices and spices. We send the products for an hour in the refrigerator, then lay them out in small figured molds.
4. We combine the strained broth with the prepared gelatin composition, fill the containers with cold cuts, again put in the cold.

How to remove food from dishes? For a second, we lower the form into boiling water, turn it over and easily, without damaging the integrity of the dish, “shake” it onto a plate. That's the whole secret!

Dietary aspic chicken

Ingredients:

• boiled quail eggs - from 10 pcs.;
• chicken fillet - 500 g;
• carrot;
• gelatin - 40 g;
• fruits of sweet peppers of different colors - 2 pcs.;
• salt, seasonings and spices.

Cooking:

1. Boil chicken and carrot broth. Add salt, spices and seasonings.
2. Cut the cooled meat into cubes. We divide the root crop into circles, which can be beautifully arranged in the form of daisies. We combine the components of the dietary aspic, add halves of shelled quail eggs and scalded pepper cubes.
3. We lay out the products in transparent bowls. From gelatin and hot broth we prepare a jelly composition, fill in the filled forms.

The blanks need only a few hours to stay in the cold, so that a very healthy and unusually beautiful dish appears on the festive table.

Agar agar in aspic chicken

Brown and red algae from the Black Sea work wonders! Agar-agar created on their basis - an animal product of plant origin - allows you to get healthy, tender and fragrant aspic chicken.

Ingredients:

• onion and carrot;
• chicken - 1.5 kg;
• agar-agar - 40 g per 2 liters of water;
• garlic cloves - 2 pcs.;
• salt, bay leaf, pepper.

Cooking:

1. We cut the carcass into pieces, place in a saucepan with filtered water, heat to a boil. Pour out the first liquid, place the washed pieces of poultry in a clean bowl, fill the container with purified water. We lower the peeled vegetables into the broth along with a bay leaf, the desired amount of salt and allspice, and continue cooking.
2. After the start of boiling, reduce the intensity of the fire to a minimum, cook the chicken aspic for 40 minutes.
3. We remove the bird from the broth, separate the meat from the bones, chop into small cubes. Cut the carrots in the same way.
4. We place in the strained broth 1 tbsp. l. agar-agar, carefully mix the composition with a whisk, boil for no more than 2 minutes until a homogeneous mass is obtained.
5. We spread a layer of meat in the form, place cubes of carrots, chopped garlic on top. Carefully pour in the broth, keeping the "design" of the laid out products. We send the cooled dish to the refrigerator.

The gelling "power" of agar-agar is many times greater than the capabilities of gelatin. After three hours, the aspic of the chicken will completely harden and thicken.

Cooking without adding gelatin

Ingredients:

• "village" rooster;
• onion and carrot;
• garlic cloves (3 pcs.), salt, pepper, bay leaf.

Cooking:

1. To get aspic without adding gelatin, you need to buy an “old” domestic cockerel who was lucky enough to “live” to 4 or more years. Shop bird will not work!
2. Wash, clean, gut the carcass in the usual manner, place in a saucepan with 3 liters of bottled water (cold!). This time we do not pour out the first liquid, since we need to get the richest broth.
3. After the start of the boil, add the peeled onion, salt, carrots, pepper and bay leaf. We remove the gray foam, set the heating temperature to the minimum. Be sure to follow this requirement to get a clear broth. The cooking process takes at least 6 hours!
4. We take the bird out of the pan, separate the meat from the bones, chop into pieces of the desired size.
5. We spread the chicken composition in the prepared dishes, combine with chopped garlic and chopped carrots, pour strained broth.

We send the cooled aspic from the rooster to the refrigerator for final solidification. Serve with mustard, horseradish or your favorite hot sauce.

Jellied chicken with sour cream

Ingredients:

• onion, celery root, carrot;
• half a sweet pepper;
• chicken fillet - 300 g;
• cherry tomatoes - 100 g;
• fresh sour cream - 200 g;
• gelatin - 20 g;
• salt, spices.

Cooking:

1. Boil the chicken fillet in a liter of bottled water, adding carrots, onions, salt and spices. Cut the cooked meat into small pieces.
2. Mix gelatin with cold purified water, leave for 40 minutes. for swelling. We filter the broth, cool a little, dissolve half the amount of gelatin in warm liquid. The rest of the granules are combined with sour cream, heated to room temperature.
3. We collect aspic from the chicken. At the bottom of the form lay out the cherry halves, then place the poultry meat, slices of chopped pepper and celery. Pour the broth with gelatin, filling half the container. We send the dish to the refrigerator.
4. After 2 hours, we take out the food, spread the sour cream composition, return the dish to the cold.

After 3 hours, the aspic of chicken with sour cream will finally harden, it will acquire an unusual pleasant taste and original look.

Aspic with mayonnaise for the festive table

Ingredients:

• chicken legs - 4 pcs.;
• gelatin - 30 g;
• fresh mayonnaise - 150 g;
• carrots, onions, salt, pepper and herbs are used to taste.

Cooking:

1. We remove the skin from the meat, place the legs in filtered water, boil for 1.5 hours. We spread root vegetables, salt, spices and spices in the broth, continue cooking for another hour.
2. We take out the chicken parts, separate the meat, cut it into pieces, and carrots into thin circles or decorate with delicate daisies.
3. As in the previous recipe, we combine half the amount of gelatin with warm strained broth, the other part with mayonnaise.
4. We form layers of jellied dishes in containers. We lay out the products in the same sequence as we did in the process of preparing aspic with sour cream, replacing it with white sauce, and cherry tomatoes with carrot slices.

Saltison from chicken at home

This tasty and healthy dish will be the best alternative to the most delicious sausage, because such a product is made by hand from natural and high-quality products.

Ingredients:

• domestic chicken - up to 1.5 kg;
• garlic cloves - 3 pcs.;
• spices, salt, herbs and spices are selected according to your preferences;
• gelatin - 30 g.

Cooking:

1. We rid the carcass of the skin, separate the fillet from the bones, cut the meat into pieces up to 1.5 cm. Add salt, spices, spices, including Provence herbs. We spread the dry gelatin granules into the fragrant composition, mix the mass thoroughly.
2. Put the cooked chicken meat in the culinary sleeve. We form the product in the form of a sausage loaf, wrap it in another layer of cellophane, tie it with twine, carefully fixing the edges.
3. We lower the products into a saucepan with bottled water, salt the liquid, boil the workpiece for up to one and a half hours.

Ready satilson, cooled to room temperature, sent to the refrigerator. In the morning we cut the meat into slices and enjoy the wonderful taste of a hearty, appetizing and fragrant snack.

Ingredients:

• regular sugar - 5 g;
• horseradish roots - 200 g;
• garlic cloves - 4 pcs.;
• lemon juice (½ tbsp.) and tomatoes (20 ml);
• boiled bottled water - 100 ml;
• a pinch of salt.

Cooking:

1. We clean the horseradish roots well, finely rub or break with a blender. We place the odorous mass in a jar, add chopped garlic. The amount of salt and sugar can be adjusted according to your wishes.
2. Pour the vegetable composition with chilled boiled water, add tomato juice (for beauty) and lemon, mix the ingredients, close the container tightly and leave for up to 4 days. Horseradish sauce turned out vigorous and fragrant.

Jellied chicken is incredibly popular and in demand not only among adult admirers of cold dishes, but also among kids. It takes a little imagination to simple products turn into a real work of culinary art!

Aspic and aspic are hearty and very tasty dishes known to many. But the traditional Russian recipe implies its preparation only from pork legs and head. In the article we will offer options for jelly or aspic from meat and fish.

A transparent and tasty dish is obtained only if the following rules are observed.

Firstly, you need to cook aspic or aspic for at least four hours if pork or beef is being prepared; chicken and fish - at least two hours.

Thirdly, when cooking, be sure to remove the foam, add a whole carrot to the broth, which is cut into circles at the end, and an onion, which you must then pull out.

Fourthly, the fire must be very, very small so that the liquid practically does not evaporate. Adding water during cooking is not recommended.

Let's dwell on the fact that the pork is correct. It is necessary to pour at least seven liters of water, place the pork knuckle and legs in it, bring to a boil and reduce the heat. Cook in this way for two hours, taking into account all the rules that were outlined above. Now you can add the chicken and cook for another two hours. After the meat begins to "fall off" from the bones, pull it out and chop it very finely. If desired, add seasonings at the end of cooking (peppercorns, parsley, dill) and raw garlic, sliced. Put the meat on the bottom of the molds, pour in the broth, put it to harden for a day.

Saturated jelly chicken. The recipe is the following. It is necessary to make a thick chicken broth from the bones, strain. Then add chopped chicken to it, reduce the heat and simmer for a very long time, putting circles of peeled carrots. If necessary, you need to use the mixture for jelly, based on the instructions. At the very end, chop the meat very finely, you can even through a large meat grinder, lay it on the bottom and pour liquid. Then place in the refrigerator for a day. It is better to serve such a jelly with horseradish sauce with sour cream.

Original jellied chicken. The recipe is quite simple, but the dish will turn out to be very unusual. All steps will need to be repeated, as in the previous recipe. Only cut the carrots into strips, and at the end add pickled cucumbers chopped in the same way to the broth.

Hearty jelly chicken. The recipe implies that it is cooked from the wings and legs of a bird. In cold water, put the meat, peeled onion, whole carrot, constantly removing the foam. At the end of cooking, add spices. Boil the eggs in a separate saucepan. After everything is ready, chop the meat, cut the carrots into slices, the eggs into halves, and strain the broth. It is necessary to take a deep bowl, on the bottom of which put eggs and carrots, then chopped meat and broth. After twelve hours, chicken jelly will be completely ready. The recipe can be supplemented by adding different greens, roots and ham.

Let's dwell a little on how to do it. It will be best if you take a fresh big silver carp, clean it very carefully, remove the bones, fins and backbone. Send the pieces of fish into cold water, along with circles of carrots and straws of Bulgarian sweet pepper. Boil for about two hours, at the end add cubes of ham, spices, a little salt. Soak gelatin or a special mixture for aspic in advance, pour into the broth. It is better that such aspic is served in portioned forms, put a clove of garlic, a sprig of parsley, a piece of fish, circles of carrots on the bottom of each and pour the broth. Place the filling in the refrigerator to chill.

Enjoy your meal!