Teh card soup noodles homemade. Chicken broth with noodles, portion (TTK1716)

Technical and technological map No. 5 for noodle soup

Application area

1.1 This technical routing applies to the dish "Soup-noodles"

List of raw materials

2.1 For cooking, raw materials are needed:

Chicken GOST 25391-82

Noodles GOST R 51865-2002

Potato GOST 7194-81

Bulb onion GOST 51783-2001

· Vegetable oil P 52465-2005

Salt GOST 13830-91

Water GOST R 51232-98 (2002)

2.2 The raw materials used for the preparation of the Noodle Soup dish must comply with normative documentation, have a certificate of conformity or quality certificate.

Recipe

3.1. Recipe "Noodle Soup"

Technological process

4.1. The preparation of raw materials for the production of "Soup-noodles" is carried out in accordance with the "Collection of recipes for dishes and culinary products for enterprises Catering"(1996).

4.2. Boil chicken broth. Add the onion to the boiling broth, put the noodles, salt and pepper to taste. Pour into bowls, sprinkle with finely chopped herbs.

Registration, submission, sale, storage

5.1. Appetizer "Noodle Soup" is served in the pot in which it was cooked.

The pot is placed on a snack plate covered with a paper napkin.

Storage conditions and shelf life: 1 - 3 hours at a temperature not lower than +75°C.

5.2. Serving temperature not less than +75°С

5.3. Prepared as needed.

Quality and safety indicators

6.1. Organoleptic indicators of the dish

Appearance- a mixture of homemade noodles and onions with the liquid part of the dish.

Color - yellowish.

Consistency - broth - liquid, noodles - soft.

Taste - chicken, moderately salty.

Smell - chicken with onion aroma.

6.2. Physical and chemical indicators:

Mass fraction solids, % (not less than) 30%.

Mass fraction of fat, % (not less), Gerber's method 11%

6.3. Microbiological indicators:

The number of MAFAM, CFU per year of the product is not more than 1-10 2

BCGP (coliforms), not allowed in the mass of the product, g. 1.0

E. coli, not allowed in the mass of the product, g. - 1.0

S.aureus, not allowed in the mass of the product, g. 1.0

Proteus, not allowed in the mass of the product, g - 0.1

Pathogenic, incl. salmonella, not allowed in the mass of the product, g. 25

Potato soup with pasta №18/2

Name of the dish: Potato soup with pasta

№18/2

Type of processing: Cooking

Product (semi-finished product)	Gross, g
Pasta
Potato
Carrot
Vegetable oil
Salt food iodized
meat broth

Carbohydrates, g
Calorie content, kcal

Cooking technology

Peeled carrots and onions are cut into strips and stewed with the addition of water (20% by weight) and oil. Peeled potatoes are cut into cubes, put into boiling water or broth and boiled for 7-10 minutes, then vermicelli or noodles, poached vegetables, salt are added and boiled for 7-10 minutes. until ready. When vacationing, finely chopped greens (1-2 g) can be added to the soup. Organoleptic quality indicators Appearance - on the surface of the spangles of fat, vegetables and vermicelli (noodles) retain their shape. Color - liquid part - light cream, vegetables and pasta typical for their species. Consistency - pasta and vegetables are soft, the ratio of liquid and dense parts. Smell - characteristic of boiled products included in the recipe, without foreign. Taste - characteristic of boiled products included in the recipe.

Potato soup with grits №16/2

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Name of the dish: Potato soup with cereal

Routing ( recipe) №16/2

Type of processing: Cooking

Recipe (product layout) for 1 serving gram netto dish:

Product (semi-finished product)		Gross, g
Potato
Rice groats
Carrot
Vegetable oil
Salt food iodized
meat broth

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Name of the indicator calculated in accordance with the new SanPiN
Carbohydrates, g
Calorie content, kcal

Cooking technology

Peeled carrots and onions are cut into small cubes and stewed with the addition of water (20% by weight) and oil. Diced potatoes are placed in boiling water, washed oatmeal is added, brought to half-cooked, then stewed carrots, onions are added and boiled until cooked, salt is added at the end of cooking. When vacationing, finely chopped greens (1-2 g) can be added to the soup. Organoleptic quality indicators Appearance - the form of cutting potatoes, carrots and onions - into cubes. Color - liquid - grayish-brown, vegetables and cereals - characteristic of their species. Consistency - cereals and vegetables are soft, the ratio of liquid and dense parts corresponds. Smell - characteristic of boiled products included in the recipe, without foreign. Taste - characteristic of boiled products included in the recipe.

Soup noodles chicken broth №20/2

Name of the dish: Noodle soup with chicken broth

Technological card (culinary recipe) №20/2

Type of processing: Cooking

Recipe (product layout) for 1 serving gram netto dish:

Product (semi-finished product)	Gross, g
Pasta
Carrot
Butter
Salt food iodized
Chicken broth

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Name of the indicator calculated in accordance with the new SanPiN
Carbohydrates, g
Calorie content, kcal

Cooking technology

Vegetables are peeled, potatoes are cut into cubes, carrots and onions are cut into strips. Chopped carrots and onions are stewed with the addition of broth (20% by weight) and oil. In boiling chicken broth put chopped potato cubes, cook for 7-10 minutes, then add pasta, poached vegetables, salt and cook until tender (7-10 minutes). When vacationing, finely chopped greens (1-2 g) can be added to the soup. Organoleptic quality indicators Appearance - fat glosses on the surface, vegetables and pasta have retained their shape. The color of the broth is amber, the dense part is characteristic of the products included in the recipe. Consistency - pasta and vegetables - soft, the ratio of liquid and dense. The smell is characteristic of chicken broth and vegetables, without foreign. The taste is characteristic of chicken broth, vegetables and pasta.

Milk soup with noodles №21/2

Name of the dish: Milk soup with noodles

Technological card (culinary recipe) №21/2

Type of processing: Cooking

Recipe (product layout) for 1 serving gram netto dish:

Product (semi-finished product)	Gross, g
Milk
Pasta
Drinking water
Butter
Sugar
Salt food iodized

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Name of the indicator calculated in accordance with the new SanPiN
Carbohydrates, g
Calorie content, kcal

Cooking technology

Put the pasta in boiling salted water (1:6 ratio), cook for 5-10 minutes, then put it in a colander, let the water drain and put it in boiling milk with water, add sugar, salt, cook for 3-5 minutes, at the end add butter and bring to a boil. Organoleptic quality indicators Appearance - on the surface of the glitter of fat, pasta is not boiled. Color - liquid part - light cream, pasta - white. Consistency - pasta - soft, the ratio of dense and liquid parts. The smell is characteristic of boiled pasta with milk and butter without an outsider. Taste - characteristic of boiled pasta with milk and butter, sweetish.

Name of the dish: milk rice porridge

Technological card (culinary recipe) №22/2

Type of processing: Cooking

Recipe (product layout) for 1 serving gram netto dish:

Product (semi-finished product)	Gross, g
Milk
Drinking water
Butter
Sugar
Salt food iodized

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Name of the indicator calculated in accordance with the new SanPiN
Carbohydrates, g
Calorie content, kcal

Cooking technology

Rice groats are washed and boiled in salted water until half cooked for 10-15 minutes, then hot boiled milk, salt, sugar are added and boiled until cooked, at the end of cooking put butter and bring to a boil. Organoleptic quality indicators Appearance - on the surface of the glitter of fat, the groats are not boiled. Color - liquid part - light cream, cereals - white. Consistency - cereals are soft, the ratio of the dense and liquid parts corresponds. Smell - characteristic of boiled rice with milk and butter, without foreign. Taste - characteristic of boiled rice with milk and butter, sweetish.

Name of products			Chemical composition			energy value. kcal
Pasta
Onion
Butter
broth or water
Mince for meatballs:
Beef (cutlet meat)
Onion
ox for stuffing
Semi-finished product weight
Mass of finished meatballs

Yield: 250/25. On diets number 2, 9.

Cooking technology. In a boiling broth (water), put potatoes, cut into cubes, cubes. Add carrots stewed with butter, blanched and browned onions. Cook until done. Add salt.

Meatballs are stewed in a small amount of water until tender and stored in the broth, brought to a boil again before leaving.

On vacation, hot meatballs are placed on a plate and soup is poured.

Meatballs. The meat is ground 2-3 times in a meat grinder, finely chopped blanched onions are added. egg, salt, water, the mass is thoroughly mixed, balls weighing 7-9 g are formed.

Serving temperature - 65 "C.

quality requirements. The color of the spangles of fat on the surface is light yellow, meatballs are gray. The broth is transparent, the vegetables should retain the shape of the cut, the texture of the vegetables is soft, the meatballs are loose. Taste and aroma of freshly cooked meat and vegetables.

Technological map No. 39 Name of the dish: Beef steak at home

List of raw materials: beef meat, milk, onion, flour, butter

prudent.

Requirements for the quality of raw materials: food raw materials, food

products and semi-finished products used for the preparation of this

dishes (products), meet the requirements of regulatory documents and

have certificates of conformity and (or) quality certificates.

Name of products	The norm of bookmarking products for 1 serving, g
beef (cutlet meat)
Milk or water
onion
Semi-finished product weight
Vegetable oil
Exit finished product

Cooking technology The prepared meat is passed through a meat grinder 2 times, onions are added the second time. Add milk or water, salt and mix thoroughly. Products of a round flattened shape are formed, breaded in flour, fried on both sides until a golden crust is formed and brought to readiness in an oven.

Requirements for registration, submission and implementation

They release 1 piece per serving with a side dish. The term of implementation - the finished product is no more than 2-3 hours.

Serving temperature - 65 0 С.

TECHNICAL AND TECHNOLOGICAL CARD № Chicken broth with noodles, portion

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Chicken broth with noodles, portion produced by the catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

1. RECIPE

Name of raw materials and products		Unit	consumption of raw materials and
			products on
				for 1 time
			Gross		Net
Chicken broth with / r		ml	200,000		200,000
Leg fillet without skin		G	40,000		40,000
Spaghetti boiled s/r		G	30,000		30,000
Carrots, peeled s/r”		G	20,000		20,000
Salt extra		G	1,000		1,000
Ground black pepper		G	1,000		1,000
Chicken table egg 1 cat		PCS	0,250		0,250
Dill p / f "		G	2,000		2,000
Spices s/r		since	1,000		1,000
Dish yield (in grams):					300

1. TECHNOLOGICAL PROCESS

The broth and spaghetti are prepared according to the layouts. Carrots 3-4mm thick and chicken cut into slices 6-7mm thick.

Carrots are added to the boiling broth (vegetables are cooked until cooked so that the carrots are soft), bring to a boil.

Add chicken (plus chicken from broth 25 g), warm up. Bring to taste with spices. Boiled spaghetti on a plate

(cut into 5 cm), pour the broth with vegetables.

Decorate with greens and a quarter of an egg.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators this dish complies with requirements technical regulations Customs Union “On food safety” (TR TS 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Technological engineer.

Nutrients	Min. substances	Vitamins, mg
		Carbohydrates,	Energy value

Cooking technology: Noodle soup is recommended to cook on chicken broth.

Preparing homemade noodles:

APPROVE

Head of MDOU

d / s "Cherry"

___________

"____" ___________ 2013

Technological map No.

Name of the dish: Homemade noodle soup

Recipe number: 30

Name of products	Consumption of raw materials and semi-finished products
Gross, g
Wheat flour
Flour for dust
Mass of dry noodles
Mass of boiled noodles
Onion
Butter
Parsley (root)

Nutrients	Min. substances	Vitamins, mg
		Carbohydrates,	Energy value

Cooking technology: Noodle soup is recommended to cook on chicken broth.

In a boiling broth, put carrots, chopped into strips stewed with butter, parsley, blanched and lightly browned onions, cook at a low boil for 8-10 minutes, and then add the prepared homemade noodles, salt, boil until tender. Chopped greens are added 2 minutes before the end of cooking.

Preparing homemade noodles:

Salt, eggs are added to cold boiled water, mixed. Flour of at least grade 1 is sifted on the table in the form of a slide, a recess (funnel) is made, a mixture of water and eggs is poured into it, and a stiff dough is kneaded. Withstand the dough for up to 30 minutes to swell the gluten, roll it into a layer 1.5-2.0 mm thick. The layers are sprinkled with flour, stacked one on top of the other and cut into strips 34-45 mm wide, and then chopped into strips. The noodles are dried at a temperature of 40-50 ˚С with a layer of 10 mm for 2-3 hours, sifted from flour. The noodles are placed in boiling salted water for 1-2 minutes, discarded, allowed to drain (so that the broth in the soup does not become cloudy), and then placed in the broth.

APPROVE

Head of MDOU

d / s "Cherry"

___________

"____" ___________ 2013

Technological map No.

Name of the dish:

Recipe number: 36

Name of the collection of recipes: Collection of technological standards, recipes for dishes and culinary products for preschool educational institutions

Name of products	Consumption of raw materials and semi-finished products
Gross, g
White cabbage
Potato
Onion
Parsley (root)
Butter or vegetable oil
broth or water

Chemical composition this dish

Nutrients	Min. substances	Vitamins, mg
		Carbohydrates,	Energy value

Cooking technology:

APPROVE

Head of MDOU

d / s "Cherry"

___________

"____" ___________ 2013

Technological map No.

Name of the dish: Fresh cabbage soup with potatoes

Recipe number: 36

Name of the collection of recipes: Collection of technological standards, recipes for dishes and culinary products for preschool educational institutions

Name of products	Consumption of raw materials and semi-finished products
Gross, g
White cabbage
Potato
Onion
Parsley (root)
Butter or vegetable oil
broth or water

The chemical composition of this dish

Nutrients	Min. substances	Vitamins, mg
		Carbohydrates,	Energy value

Cooking technology: Prepared cereals are placed in boiling broth or water, brought to a boil, then put cabbage, cut into checkers, potatoes, cut into cubes. 10 minutes before the end of cooking, add stewed carrots, onions and cook the soup until tender. At the end of cooking season with sour cream and herbs, bring to a boil.

APPROVE

Head of MDOU

d / s "Cherry"

___________

"____" ___________ 2013

Technological map No.

Name of the dish: Soup with dumplings

Recipe number: 155

Name of products	Consumption of raw materials and semi-finished products
Gross, g
Onion
Butter
Broth or water:
For dumpling soup
Dumplings ready No. 000

The chemical composition of this dish

Nutrients	Min. substances	Vitamins, mg
		Carbohydrates,	Energy value

Cooking technology:

APPROVE

Head of MDOU

d / s "Cherry"

___________

"____" ___________ 2013

Technological map No.

Name of the dish: Soup with dumplings

Recipe number: 155

Name of the collection of recipes: Collection of recipes for dishes and culinary products for public catering establishments, edited by

Name of products	Consumption of raw materials and semi-finished products
Gross, g
Onion
Butter
Broth or water:
For dumpling soup
Dumplings ready No. 000

The chemical composition of this dish

Nutrients	Min. substances	Vitamins, mg
		Carbohydrates,	Energy value

Cooking technology: Browned carrots and onions are boiled in boiling broth until tender. Salt is added 5-10 minutes before the end of cooking. Dumplings are boiled in a small amount of liquid and put into the soup when you leave.