EntranceMake a scheme for preparing mushroom main sauce. Instruction card "Tomato sauce with mushrooms
Mushrooms contain a significant amount of extractive, flavoring and aromatic substances. For this reason, they are widely used for making sauces. In European cuisine, fresh and canned champignons and other artificially grown mushrooms are used mainly as flavoring and aromatic additives to food. various sauces. In Russian cuisine, on the basis mushroom broth cook a lot mushroom sauces, to which boiled mushrooms are added, finely chopped or chopped into strips.
Mushroom main sauce. White fat passerovka is bred mushroom broth, boil for 45 ... 60 minutes, salt, filter. Boiled mushrooms and onions are cut into strips or finely chopped. Onions are sautéed, combined with mushrooms and fried for 5 minutes, then added to strained sauce and boiled for 10 ... 15 minutes. The finished sauce is seasoned with margarine or butter.
Mushroom sauce with tomato. Tomato puree is sautéed with fat and combined with mushroom sauce.
Sweet and sour mushroom sauce. AT mushroom sauce with tomato add sorted and washed raisins, prunes (pitted), black peppercorns and boil for 10 ... 15 minutes, at the end of cooking add bay leaf.
6.2. Sauces
Milk sauces
Milk sauces have a mild taste and contain proteins, carbohydrates and fats in an easily digestible form. They are prepared with whole milk or milk diluted with broth, vegetable broth, water. Given the dependence on the use, milk sauces are prepared in various thicknesses:
liquid - for serving with dishes (50 g of flour per 1 liter of sauce);
medium density - for baking vegetables, meat and fish dishes (raw egg yolks are added to the sauce), as well as for dressing poached and boiled vegetables(100 ... 110 g of flour per 1 kg of sauce);
thick - for stuffing poultry and game cutlets, minced meat products, for adding as a binding base to carrot cutlets, cheesecakes and other dishes (130 g of flour per 1 liter of sauce);
Milk sauce (bechamel). White fatty flour sauteing is diluted with hot milk, boiled for 7 ... 10 minutes, salted, filtered, brought to a boil.
Sweet milk sauce. AT liquid milk sauce is added with sugar and vanillin dissolved in hot water.
Milk sauce with onion (subise). Finely chop the onion, sauté in butter, stirring so that it does not fry. Next add meat broth and simmer until soft. The prepared onion is introduced into the milk sauce, boiled for 7 ... 10 minutes, salt, ground red pepper are added, filtered, while rubbing the onion. Next, the sauce is brought to a boil, seasoned with margarine or butter.
Sour cream sauces
Sour cream sauces are used mainly in Russian cuisine. In the old days, they were prepared without flour sautéing: sour cream was evaporated two or three times, and now white flour sautéing is introduced (with or without fat). Natural sour cream sauces are prepared on sour cream alone as a liquid base or with the addition of broth, vegetable broth, i.e. on the base white sauce(more economical option).
6. Production finished products
Sour cream sauce (natural). Wheat flour is heated at a temperature of 110 ... 120 ° C without fat, cooled to 50 ... 60 ° C and mixed with butter. Sour cream is brought to a boil and gradually poured into the flour sauté, seasoned with salt, pepper, boiled for 3 ... 5 minutes, filtered and brought to a boil again.
Sour cream sauce (based on white). Wheat flour is prepared in the same way as in the previous version, diluted with broth and boiled for 10 ... 15 minutes. Then they are combined with boiled sour cream, salted and boiled for 3 ... 5 minutes. Strain and bring to a boil. The amount of sour cream ranges from 250 to 750 g per 1 kg of sauce. Given the dependence on this, the amount of flour and broth changes.
Sour cream sauce with tomato. Tomato puree is rubbed through a sieve, evaporated to half the original volume and put in seasoned sour cream sauce.
Sour cream sauce with onions. The onion is finely chopped or chopped, sautéed with butter or margarine until fully cooked, avoiding browning. The prepared onion is placed in the seasoned sour cream sauce, the ʼʼSouthernʼʼ sauce is added and brought to a boil.
Sour cream sauce with tomato and onion. Finely chopped onion is sauted, tomato puree is added and sautéed for another 5 ... 7 minutes, then combined with sour cream sauce and allowed to boil.
Sour cream sauce with horseradish (lefort). Grated horseradish is heated in oil to remove a sharp taste, vinegar, black peppercorns, bay leaf are added and boiled for 3 ... 5 minutes. Next, pepper and bay leaf are removed, mixed with ready-made sour cream sauce and allowed to boil.
The preparation of sauces is carried out in the hot shop of the sauce department. The main equipment of the sauce department is cookers, ovens, electric frying pans, deep fryers, as well as cooking pots, a universal drive. At the workplace of the cook, there should be desktop scales, a set of knives "cooking ...Technological process preparation of white sauce on meat and fish broths
For the preparation of sauces, broths obtained by boiling or stewing meat, poultry and fish are used. The main difference between white and red sauces is that almost all of them are less spicy and more delicate taste. White sauces are less juicy than red sauces. To enhance the secretion of digestive...(Organization of the process of preparation and preparation of complex hot culinary products)
Mushroom sauces
Features of sauce preparation technology
Currently, there are at least 10 thousand sauces in the world. A trendsetter in culinary fashion and the birthplace of the majority classic sauces considered to be France. There are now about three thousand recipes in the French gastronomic encyclopedia, including a thousand classic ones. Among the fashionable today ...(Organization of the process of preparation and preparation of complex hot culinary products)
Mushroom sauces
Mushroom sauces go well with potato and cereal dishes - cutlets, meatballs, casseroles, rolls, etc. Less often they are used in the manufacture of fish and meat dishes, since, having a pronounced taste and aroma, they can drown out their own pleasant taste and the aroma of the main product ....(Encyclopedia of nutrition. Volume 7. Technology of culinary products)
Evaluation and quality indicators of mayonnaise and mayonnaise sauces
In accordance with GOST, mayonnaise is a finely dispersed homogeneous emulsion product with a fat content of at least 50%, made from refined deodorized vegetable oils, water, egg products in an amount of at least 1.0% in terms of egg yolk (dry), with or without adding...(Organization and conduct of examination and assessment of the quality of food products)
Sauces
sauces in diet food used as a flavor component, because the exception fried foods in many diets impoverishes the flavor range of the diet. In addition, as in general nutrition, sauces allow you to diversify the range of dishes, often increasing their calorie content. Sauces are divided into hot and cold.(Encyclopedia of nutrition. Volume 9. Fundamentals of therapeutic and preventive nutrition)
How to make red base sauce:
Cooking brown broth → sautéing vegetables with tomato puree→ connection of prepared ingredients → sauce cooking → sauce dressing → straining → boiling.
Recipe No. 778. Basic white sauce.
Preparation technology of white base sauce:
In boiling meat broth, white fat sauté is placed, white roots and onions, cut into slices, boil for 30 minutes. Add salt and citric acid, filter, bring to a boil, season with butter.
Routing.
Recipe No. 763 Red sauce with onions and cucumbers.
Derivative sauce.
The technology for preparing red sauce with onions and cucumbers:
Saute finely chopped onions, add vinegar, black peppercorns, boil for 5-10 minutes, put the main red sauce in the sauce and cook for 10-15 minutes. The sauce is seasoned with margarine.
Routing
Recipe No. 782. White sauce with capers.
Derivative sauce.
How to make White Sauce with Capers:
Ready white basic sauce is seasoned with salt, citric acid, red pepper, heated capers without brine are added and seasoned with fat. Sauce is served with boiled pork, lamb, rabbit dishes.
Preparation of milk, sour cream and mushroom sauces.
Routing:
Recipe No. 794. Milk sauce.
Cooking technology milk sauce:
A white fat passer is prepared, bringing it to a light cream color. Boil for 7-10 minutes over low heat, put salt, sugar and filter, then bring to a boil and pinch with pieces of butter.
Routing.
Recipe No. 789. Sour cream sauce.
Sour cream sauce preparation technology:
White dry sautéing is cooled, diluted with a small amount of chilled broth and the broth is added, boiled for 10 ... 15 minutes, sour cream is brought to a boil, combined with white sauce, salt is added, boiled for 3 ... 5 minutes, filtered and brought to a boil, pinched with butter. Used for meat, fish, vegetable, cottage cheese dishes, for the preparation of derivative sauces.
Routing.
Recipe No. 803. Mushroom sauce.
Mushroom sauce preparation technology:
boiled mushrooms and onion cut into strips or finely chopped. Onions are sautéed, combined with mushrooms and fried for 5 minutes. White fat sauté is prepared, diluted with hot mushroom broth and a = boil with stirring for 10 ... 15 minutes, salt is added. Then the sauce is filtered, fried onions and mushrooms are put in it and boiled for another 10 minutes.
Preparation of dishes and side dishes from cereals and pasta. Current briefing on labor protection and safety. Organization of a workplace in a hot shop.
Cooking viscous cereals and products from them.
Routing.
Recipe No. 384. Cooking porridge viscous.
Technology for the preparation of viscous cereals:
Prepared cereals are poured into boiling salted water and boiled for 5 ... 7 minutes, then the cereals are poured with hot milk and the porridge is cooked until tender. Sugar is added to the finished porridge, butter, mix thoroughly and serve.
Cooking pasta.
Routing.
Recipe No. 413. Boiled pasta.
Pasta preparation technology:
Prepared products are poured into boiling salted water and boiled until softened in rapidly boiling water, stirring occasionally for 10 ... 20 minutes. pasta lean back on a sieve (colander), let the broth drain or wash, transfer the products to a bowl with melted butter and mix so that they do not stick together and no lumps form.
Mushroom sauce, semi-finished product
Technical and technological map No.Mushroom sauce, semi-finished product(CP formulation No. 1.377)
Publishing house Moscow "Gamma Press" 2003
- APPLICATION AREA
This technical and technological map applies to Mushroom sauce, p/f produced in the name of the object, city.
- REQUIREMENTS FOR RAW MATERIALS
food raw materials, food products and semi-finished products used to prepare a semi-finished product mushroom sauce, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).
Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for enterprises Catering and technological recommendations for imported raw materials.
- RECIPE
| Name | Consumption of raw materials per serving, g | ||||
| Gross weight, g | % cold working | Net weight, g | % during heat treatment | Yield, g | |
| Peeled onion, semi-finished | 203,0 | 0,00 | 203,0 | 26,00 | 150,0 |
| Champignons | 360,0 | 0,00 | 360,0 | 50,00 | 180,0 |
| Water | 281,0 | 0,00 | 281,0 | 30,00 | 197,0 |
| Vegetable oil | 80,0 | 0,00 | 80,0 | 50,00 | 40,0 |
| Sauce Bechamel, p/f | 496,0 | 3,00 | 481,0 | 10,00 | 433,0 |
| Mushroom seasoning | 6,0 | 0,00 | 6,0 | 100,00 | 0,0 |
| Salt | 5,0 | 0,00 | 5,0 | 100,00 | 0,0 |
| Ground black pepper | 1,0 | 0,00 | 1,0 | 100,00 | 0,0 |
| Exit | 1000 | ||||
- Cooking technology
Peeled onion cut into cubes of arbitrary size. Mushrooms are washed, dried, cut into small slices. Roasted in hot vegetable oil separately: chopped onion and mushrooms. Roast until golden brown.
The fried onions are interrupted with a submersible blender until smooth, along with the liquid formed after roasting the mushrooms.
In a saucepan, combine the broken pasty mass, water and Bechamel sauce. Stir with a whisk until smooth, without lumps. At the end of cooking, fried mushrooms are added. Adjust to taste with salt, black ground pepper, mushroom mivina. Boil at low heat for 3-5 minutes.
- Characteristic ready meal, semi-finished product
Appearance- Mushroom sauce has a creamy consistency with inclusions of chopped champignons. Color - light brown.
Taste- the sauce has the taste of mushrooms, cream sauce. No foreign aftertaste.
Smell- the sauce has the smell of mushrooms, creamy sauce. No foreign smell.
- Requirements for registration, implementation and storage
Mushroom sauce, semi-finished product, prepare as needed, do not store. The permissible shelf life of the semi-finished sauce, according to SanPiN 2.3.2.1324-03 at a temperature of + (2 + 4) degrees C, is no more than 24 hours from the end of the technological process.