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Technological map of the Rostov fish ear. Collection of recipes for dishes and culinary products

Introduction

2. Labor protection

3. Sanitary requirements for storage and culinary processing of products

3.2.1 Cold processing of raw materials

4. Organization of the work of the hot shop

5. Technology for preparing a hot dish - “Fish Ear”8

5.1 General information

5.2 Fish processing

5.3 Vegetable processing

Conclusion

List of used literature

Introduction

The main directions of development of enterprises Catering is the successful introduction of cooking technology based on modern methods for the production of finished culinary products, as well as semi-finished products of a high degree of readiness.

The secrets of cooking have absorbed the vast experience of many generations, which contributed to the development of various directions in cooking technology for various population groups.

In modern society, new types of food raw materials required the introduction of new methods of its processing, new culinary recipes based on a scientific approach to cooking technology. As a result, fast-frozen and canned raw materials, processed on modern machines with sophisticated mechanical, thermal and refrigeration equipment, have become more widely used at large public catering enterprises.

In this regard, the specialist needs to know the technological parameters of the processed raw materials, which must be provided by machines or apparatus, and to know the nature of the impact of this equipment on the product. Since ancient times, fish has been used as food as a high-protein, nutritious and delicious product. IN modern technology cooking fish dishes such fundamentally new methods of processing and bringing fish dishes to readiness as biochemical, enzymatic, electrophysical and others are used.

Our country has huge stocks of fish and aquatic non-fish raw materials. Various families and species of fish live in reservoirs, of which about 250 species are commercial. Among them there are valuable species, representatives of which are rarely found in water bodies of other countries.

Fish dishes should be more widely introduced into the daily diet of the population.

1. Sanitary requirements and personal hygiene of workers

Persons entering the work in public catering organizations undergo mandatory medical examinations.

The main purpose of the medical examination of personnel is to protect their health and prevent the admission to work of sick persons or bacteria carriers, which can be a source of mass infectious diseases and food poisoning. The obligation to conduct medical examinations of catering workers is indicated by articles of the laws of the Russian Federation and SanPiN 2.3.6. 1079-01 (959-00) "Sanitary and Epidemiological Requirements for Public Catering Organizations, Production and Handling of Food Raw Materials and Food Products". Medical examinations are subject to all persons who come to work at enterprises and will come into contact with food products, inventory, equipment, utensils and containers.

The results of medical examinations, examinations for bacteriocarrier, helminthiases, tuberculosis, venereal diseases, as well as information on preventive vaccinations, on passing the test for hygienic training (sanitary minimum) are recorded in the personal medical books of employees. Personal medical books of employees are entered for each in the prescribed form with the obligatory indication of the last name, first name, patronymic, position, place of work. Books must have a photo and a seal.

In the future, catering workers undergo a medical examination by a therapist and dermatovenereologist once every 6 months. chest x-ray once a year. Hygienic training with the passing of a test according to the sanitary minimum is carried out 1 time in 2 years according to the established program. All these data must be entered in the personal medical books of the personnel of the enterprise.

Persons with angina, pustular skin diseases, festering burns or cuts are temporarily suspended from work with finished products. To identify such persons, it is necessary daily before starting work to check the hands of the personnel for the absence of pustular diseases with a record of the results of the check and the measures taken in a special examination log for pustular diseases.

Employees of catering establishments must strictly observe the rules of personal hygiene. Gross violations of personal hygiene requirements can affect not only their own health, but also cause massive intestinal infectious diseases and food poisoning. Before starting work, having handed over things to the dressing room, you must thoroughly wash your hands with soap and water with a brush, it is advisable to use Hygiene disinfectant soap. To dry hands, use an electric hand dryer, individual towels or disposable napkins. Then you need to put on cleaned shoes, clean sanitary clothes, pick up your hair under a cap or put on a special hair net, a scarf. This gives workers a neat appearance and prevents hair from getting into food. It is forbidden to fasten sanitary clothes with pins and keep cigarettes, pins, money and other foreign objects in the pockets of dressing gowns, as well as wear brooches, rings, beads, earrings, clip-on earrings, badges, etc., so that they do not get into food. Smoking is prohibited in industrial premises. Sanitary clothing should be changed as it gets dirty, but at least 1 time in 2 days.

When visiting the toilet, sanitary clothing must be removed in a specially designated place, after visiting the toilet, wash your hands thoroughly with soap, preferably disinfectant.

Food service workers should cut their nails short, as microorganisms and helminth eggs can accumulate under the nails. Persons in contact with products that have undergone heat treatment do a production manicure - a complete treatment of nails without varnishing them. With barbs, cuts and burns, suppuration should not be allowed. To do this, the first-aid kit of the enterprise must have disinfectants, dressings, etc. If it is necessary to switch from processing raw products or semi-finished products to working with finished culinary products, it is imperative to wash your hands. It is forbidden to wear sanitary clothing outside the working premises; it should be stored separately from home clothing.

Locksmiths, electricians and other workers engaged in repair work in production and storage facilities must also work in workshops in clean sanitary (special) clothing, carry tools in special closed boxes to prevent contamination of raw materials, semi-finished products and finished products.

2. Labor protection

At a public catering enterprise, measures should be taken to protect the health of personnel aimed at ensuring normal working conditions - lighting, heating, ventilation, and the prevention of industrial injuries. Typically, injuries are observed in those enterprises where labor protection and safety requirements are violated. Prevention of occupational injuries, in addition to protecting the health of the company's personnel, is of great importance for preventing the contamination of food products with certain pathogens. For example, cuts, burns lead to inflammatory processes and pustular diseases of the skin, most often of the hands. This poses a great danger of food contamination with pyogenic (plasma coagulating) staphylococci, which cause acute food toxicosis. To prevent skin irritation and burns when washing dishes, dishwashers should use rubber or canvas gloves, aprons. For immersing dishes in hot water use mesh baskets with handles. Do not open the washing machine doors during operation. To avoid cuts, you should open cans not with ordinary knives, but use a special key or a can opener.

Wooden inventory (chopping boards, mixers, paddles) should not have roughness, burrs. All moving parts of machines must be guarded. The company hangs out posters and warning signs in hazardous work areas.

When working on potato peelers, meat grinders, mashers and other machines, you should not load processed raw materials and semi-finished products with your hands. For this, special wooden spatulas and pestles should be allocated. Products are loaded only after the machine has completely stopped.

Special care must be taken when moving tanks and pots with boiling dishes across the stove, as well as when removing cooked food from the stove and transferring it to distribution or to a cold shop. To do this, it is necessary to use specially allocated towels, and the stove plates must be even, without bumps, cracks, etc. To avoid falls and bruises of workers, the floors must be smooth, without potholes and non-slip, spilled liquids and food must be promptly and thoroughly removed from the floor.

All employees of the enterprise must know the safety regulations and be provided with personal protective equipment, which should be noted in a special safety journal.

Responsibility for the admission to work of persons who have not passed medical examinations, for the organization of measures necessary for the implementation of personal hygiene and safety of working conditions, lies with the head of the public catering enterprise.

3. Sanitary requirements for the storage and culinary processing of products Sanitary and epidemiological requirements for public catering organizations, the production and handling of food raw materials and food products in them: SanPin 2.3.6.959-00. - M.: "Intersen", 2000.-S.19-22.

3.1 Transportation and storage of products and raw materials

Raw materials entering the organization must be transported by special, clean vehicles, for which, after a thorough check, a sanitary passport is issued. To maintain cleanliness, the body is upholstered with a material that can be easily sanitized and equipped with racks, and persons performing loading operations must have a personal medical book of the established form. Such transport for other purposes is not allowed. During transportation, food raw materials and finished products should not come into contact with each other.

Perishable products are transported by refrigerated or isothermal transport.

For all incoming raw materials and food products there must be accompanying documentation certifying their quality and safety, and the products themselves must not be infected with pests, have mold, or rot. It is forbidden to accept meat and offal without a stamp and a veterinary certificate, fish, crayfish, poultry without a veterinary certificate. Do not allow duck and goose eggs, canned food with a violation of the tightness of cans, bombed, cans with rust, rumpled, without labels.

Products are stored in accordance with the type of product: dry (flour, cereals, sugar, pasta, etc.); bread; meat, fish; milk fat; gastronomic, vegetables and fruits.

The joint storage of raw products or semi-finished products and finished products; products suitable for human consumption without any restrictions or conditionally suitable and definitely unsuitable for food; pungent-smelling products (herring, cheeses, spices, etc.) and easily perceiving the smell (sugar, flour, cereals, tea, butter and ghee, eggs, etc.); food and household materials and non-food products, etc.

For the storage of perishable products in the organization, it is necessary to have refrigeration units. In the absence of a source of cold, the work of a public catering establishment is prohibited. Refrigeration chambers should be equipped with easy-to-clean racks, if necessary, hanging beams with hooks.

Chilled carcasses, half carcasses, quarters are hung without touching each other, frozen meat is stored on racks; offal, poultry, frozen fish (fish fillets) - in the supplier's containers on racks with ventilation provided.

Dairy products - sour cream, cottage cheese are stored in a container with a lid, butter and ghee - in the factory container.

Large cheeses are stored without containers on clean racks, lined with cardboard or plywood when stacked on top of each other. Small cheeses - in consumer packaging on shelves or racks.

Finished meat products (sausages, hams, etc.) are stored in the supplier's container or production container.

Eggs are stored in boxes on pallets, egg powder in containers in dry, cool rooms, and melange in a dry room at a temperature not exceeding minus 60C.

Cereals and flour are stored in bags on undercarriages with a height of at least 15 cm from the floor. Pasta, sugar, salt, tea, coffee in the supplier's containers on racks or pedestals in dry, ventilated areas.

Storing bread is a responsible operation. Bread is stored on racks, in cabinets. Usually, they try to allocate a separate room for storing bread. rye and wheat bread it is better to store separately. Shelves where bread is stored at least once a week are wiped with a 1% solution of acetic acid.

Potatoes and root crops are stored in a dry, dark room; cabbage - on separate racks. Pickled and salted vegetables in barrels are stored at a temperature not exceeding + 10 0C. Fruits and greens are stored in boxes in a cool place at a temperature not exceeding + 12 0C.

Frozen vegetables, fruits, berries are stored in the supplier's container in low-temperature refrigerating chambers, preventing them from defrosting. Labeling labels must be retained on all products and on each shipping item until the product is fully used.

When carrying out sanitary and hygienic control over the storage of food products at catering establishments, it is necessary to pay attention to the timing of the sale of especially perishable products and the temperature conditions for their maintenance, in accordance with the sanitary rules “Conditions, terms of storage of especially perishable products”.

For compliance with the rules for checking the quality of products accepted by the enterprise, their correct storage and compliance with the deadlines for the implementation, the responsibility of the administration of the enterprise (warehouse manager, base or storekeeper) is responsible. With computer accounting of incoming products, it is necessary to enter into the database information about the quality of products, the date of their manufacture and the timing of their implementation.

3.1.1 Transport and storage of fish and fish products

The transportation of fish is almost the same as the transportation of other food products, semi-finished products and raw materials. It is not allowed to accept fish without a veterinary certificate, with expired storage periods and signs of poor quality. Without packaging, the fish is weighed in a container or on a clean oilcloth, paper. Products that have a specific smell, such as herring, are stored separately from products that perceive odors (butter, salt, cheese, sugar, etc.). The fish is stored on racks or pedestals in the supplier's container. Marking labels are kept until the full use of fish and fish products.

3.2 Culinary processing of products

For the preparation of tasty, nutritious and high-quality food, it is necessary to ensure the correct technological processing of products. An important sanitary requirement for the technological processing of products is the observance of the flow of the production process when processing meat, fish, vegetables, etc. Counter flows of raw materials and prepared food should not be allowed. In the process of culinary processing of products, such conditions should be created that not only protect them from microbial contamination, but also contribute to the maximum preservation of the nutritional and biological value of products, lead to a significant increase in the taste of prepared dishes and the destruction of pathogenic microorganisms, larvae and eggs of helminths that were in raw materials.

The cooking technology includes two main stages - primary (cold) processing of raw materials, the task of which is to obtain high quality semi-finished products, and subsequent heat treatment, which most semi-finished products undergo to bring food to readiness.

3.2 1 Cold processing of raw materials

Primary processing of raw materials is carried out in procurement workshops on special production tables using appropriate cutting boards and knives. According to sanitary rules, the processing of raw materials and finished products should be carried out on different tables, on different cutting boards and with different knives.

Animal meat is delivered to enterprises chilled or frozen. Frozen meat is thawed in half carcasses or quarters in a suspended state in a special room (defroster) with a gradual increase in temperature from 0 to + 6 ... + 8C or on tables in a meat preparation shop at room temperature. The meat cannot be thawed in small pieces, in water or near the stove, as this worsens its quality due to significant losses of meat juice, rapid defrosting of microflora on the surface of the meat. After thawing, the marks are cut off from the meat and the contaminated areas of its surface are cleaned. Then the meat is washed with a brush-shower or with a hose, less acceptable - in a bath of running water with a herbal brush. Do not use a cloth or washcloth to wash meat. The washed meat is dried, chopped into separate parts, and then the pulp is separated from the bones, as well as the tendon, blood vessels, films, cartilage, and excess fat are removed. The meat is cut into pieces of various sizes depending on the dishes (steak, beef stroganoff, stew, etc.). Minced meat is prepared in quantities that can immediately be subjected to heat treatment. The rest of minced meat can be stored in a refrigerator or in a refrigerator for no more than 6 hours at a temperature of 2 ... 6C.

By-products (liver, kidneys, brains, heart, etc.) are more contaminated with microorganisms than meat, and are less stable during storage and transportation. Frozen offal is thawed in the meat shop on racks at room temperature or in water. Before heat treatment, brains, udders, kidneys, scars are soaked in cold water. Thawed offal is thoroughly washed in cold water and cleaned from the remnants of blood, mucus, wool. After washing and stripping, the prepared by-products are immediately sent for heat treatment. It is prohibited to manufacture products from trimmed meat, pork tanks, diaphragm, blood, head pulp, as well as the manufacture of naval pasta.

Poultry arrives chilled or frozen in a gutted, semi-gutted and non-gutted form, except for waterfowl, which are not allowed to be accepted in a gutted form. Frozen poultry is thawed at room temperature in the meat shop on tables, laid in one row without contact. In the presence of remnants of fluff and hairs, the carcass is singeed. The entrails are removed from the gutted bird. After removing blood clots and excess fat, the carcass is washed well in cold running water.

Eggs must be scanned through an ovoscope, washed warm water with 1% soda ash solution and 0.5% chloramine solution and rinse with clean water. It is forbidden to bring unprocessed eggs into the production workshops and store them in them. Melange (a frozen mixture of proteins and yolks) is thawed in air or in water at a temperature not exceeding + 50C. When the melange thaws, the jar is opened, and its contents are filtered. You can not store thawed melange. Sift the egg powder, pour cold water (3.5 parts of water to 1 part of the powder) and stir well. After 30 minutes, when the powder swells, the mixture is salted and used instead of fresh eggs.

Vegetables are processed only in a harvesting shop isolated from other premises. When processing vegetables, special attention is paid to reducing possible losses of vitamin C, mineral elements, etc. To clean potatoes in a potato peeler, they are preliminarily sorted, calibrated and washed until contamination is removed. The cleaning time for potatoes in a potato peeler should not exceed 1 1/2 ... 2 minutes, for root crops - 3 ... 5 minutes. When cleaning potatoes manually with a groove knife, the eyes, skin, spoiled parts and green areas containing the toxic substance solanine are removed. Then rinse again with clean water. Potato peeling should be carried out no earlier than 2 ... 3 hours before heat treatment so that vitamin C, minerals and starch do not pass into the water. In this case, the water temperature should not exceed 12 C. After removing the upper contaminated leaves and the outer part of the stalk, the cabbage is thoroughly washed with cold running water. Leaves are removed from cauliflower, dirty and darkened places on the head are protected, washed in cold water. In the presence of worms, cabbage is immersed for 30 minutes in a 6% cold solution. table salt, floating worms are removed. Sauerkraut should not be washed, as up to 60% of vitamin C and mineral salts are lost. Squeeze and wash with cold water only excessively sour cabbage.

Zucchini and pumpkin are washed, the stalks, seeds and peel are removed. Carrots, beets, turnips, rutabaga are washed with brushes in the bath, changing cold water, and then cleaned.

Particularly thorough washing requires tomatoes, cucumbers, radishes, lettuce, green and onions, herbs, fruits and berries, eaten raw without heat treatment. Softened and severely damaged (or severely unripe - green tomatoes) vegetables and fruits are prohibited.

Fresh mushrooms are carefully inspected to determine if any of them are poisonous, flabby or wormy.

Bulk products - granulated sugar, flour, salt, semolina and other finely crushed cereals are sifted through a sieve. The rest of the cereals are carefully sorted, removing damaged grains and impurities, and then washed in warm water to remove shell particles, incomplete feeble grains, etc. Rice, millet and pearl barley should be washed twice - first with warm water (30 ... 40C), then hot (55 ... 60C) in order to remove hydrolysis and oxidation products of their own lipids from the surface of the nuclei, which give the boiled porridge a bitter taste.

Legumes after sorting are washed and soaked. The duration of soaking peas and beans is 6 ... 8 hours, lentils - 5 ... 6 hours, shelled peas are not soaked.

3.2.2 Heat treatment products

The main goal of heat treatment is to destroy microorganisms, make food products available to the action of digestive juices, preserve their biological value to the maximum and increase taste qualities prepared food. Heat treatment (boiling, stewing, frying, baking, blanching, sautéing) is the final stage in the technological processing of most products. The most effective method of heat treatment is boiling, during which the product is evenly heated. At the same time, inside the products, even those that conduct heat poorly like meat, the temperature reaches 80 C or more, which is enough to kill the vegetative microflora. When frying, uneven heating of the product occurs: if the temperature on the surface of the product can reach 180 ... microflora.

Products from natural meat reach culinary readiness and the best organoleptic indicators at a temperature in the middle of the product of 75 C (clear juice is released when pierced with a fork), which is sufficient to destroy pathogenic and potentially pathogenic vegetative microflora. A further increase in temperature already leads to a change in organoleptic parameters and an increase in the loss of nutrients.

Cooking methods also affect the loss of nutrients. So, if when steaming meatballs, the weight loss (loss of moisture with nutrients dissolved in it) is 13%, then when frying chopped semi-finished products - 24 ... 41%.

To intensify heat treatment culinary products infrared heating is widely used, which gives a sterilizing effect, leading to the death of not only vegetative, but also spore forms of microorganisms.

The bactericidal effect of heat treatment is reduced by massive microbial contamination of raw materials and semi-finished products, as well as a reduction in the time of thermal exposure. Therefore, compliance with hygiene rules, temperature standards and processing time is important. Heat treatment of products leads to the breakdown of connective tissue, the formation of new flavoring and aromatic substances, which improves the taste, digestion and assimilation of food. At the same time, heat treatment can lead to an undesirable loss of vitamins, minerals, proteins, and the accumulation of unfavorable products of fat oxidation. Taking into account all the above factors, it is necessary to properly conduct the heat treatment of products.

The time of cooking and roasting meat depends on the type and type of meat, the size of the pieces, however, in all cases, the mass of the pieces should not exceed 1.5 kg, and the thickness is 8 cm. When the meat is fully cooked, the temperature in the thickness of the piece should not be lower than 85 ° C, as indicated by the colorless juice that stands out from the piece when it is pierced with a chef's fork. Minced meat cutlets and meatballs, chopped schnitzels should be fried on the stove on both sides in heated fat for 10 minutes. Then they are cooked in an oven or oven at a temperature of 220 ... 250 ° C for 5 ... 8 minutes. Boiled meat and poultry, after cutting into portions or chopping for first and second courses, should be subjected to secondary boiling in broth or frying due to repeated microbial contamination during cutting. Boiled meat and poultry portioned for the first courses should be stored in hot broth (70°C) for 2 ... 3 hours before being served directly on the visitor's plates. Offal for jellies, pates, casseroles must be subjected to double heat treatment, since during the cutting process, boiled products are again contaminated with microorganisms. To prepare jelly, well-washed and peeled offal is boiled until fully cooked (free separation of meat from bones), the cooked pelt is disassembled, the meat is separated from the bones, finely cut, chopped or passed through a meat grinder. The chopped meat is poured with strained broth and boiled again for 10 minutes, and then hot poured into clean (previously scalded with boiling water) dry forms or baking sheets and cooled in the refrigerator after cooling.

In the warm season (from May to September), cooking jelly and pate, jellied poultry meat, fish, pancakes, pies with minced meat and liver, meat and fish salads and other products of increased epidemiological risk is allowed only with the permission of the territorial center of sanitary and epidemiological surveillance for a particular enterprise, based on production capabilities and climatic conditions.

To control the correctness of the heat treatment of meat and fish culinary products, methods of both organoleptic and physico-chemical analysis are used.

When preparing an omelet, a mixture of eggs (or egg powder) with other components is poured onto a greased baking sheet or portioned pan with a layer of 2.5 ... 3 cm and placed in an oven with a temperature of 180 ... 200 ° C for 8 ... 10 min. Making an omelet from melange is prohibited.

Raw and pasteurized flask milk should be boiled and then sold for 4 hours. Sour milk in bottles or in flasks, the so-called samokvass, is strictly forbidden to eat directly. This sour milk can be used for cooking dishes exposed to high temperatures (kulebyaks, pancakes and other farinaceous products). At catering establishments, the manufacture of curdled milk, cottage cheese, curd mass and other lactic acid products is prohibited.

Cottage cheese made from pasteurized milk, with the permission of the local territorial regulatory authority, is used in its natural form, and from non-pasteurized milk is used only for cooking dishes that undergo high-temperature processing (cheesecakes, cheesecakes, puddings, casseroles). It is forbidden to make pancakes from unpasteurized milk.

The production of deep-fried pies and donuts (boiling fat) is carried out in special frying equipment with an adjustable degree of heating. The fat remaining after settling can be reused in a mixture with fresh fat only if it has good organoleptic characteristics, which are checked daily before and after frying. If the fat has noticeably darkened, acquired a sharp unpleasant odor and has a rancid taste, then it is not allowed for further use.

Cakes, pastries, finished with cream, are a favorable environment for the development of microorganisms, so the manufacture of these products requires strict adherence to sanitary rules.

Milk, cream used to make creams are pasteurized, and the eggs are washed in a 1 ... 2% soda ash solution, and then disinfected in a 0.5% solution and rinsed thoroughly.

Cream for finishing and finished cream products are stored in the cold. In the summer, the production confectionery With custard(sugar concentration in it is less than 50%, which creates a potential danger of the rapid growth of staphylococci and the accumulation of its enterotoxins) is allowed only in agreement with the Center for Sanitary and Epidemiological Surveillance.

Vegetables and fruits should be properly cooked to maximize the preservation of vitamin C, minerals and other valuable nutrients. When cooking peeled potatoes, it is recommended to immerse them in boiling water, while losing only 7% of vitamin C and 4 ... 14% of minerals, while when immersed in cold water and subsequent boiling, the loss of vitamin C is 35%, and minerals -- 13...31%. To preserve vitamin C, soups must be boiled in pots filled to the top, closed with a lid, so that there is no access of oxygen that destroys ascorbic acid. Vegetables should be completely covered with water or broth. In addition, from the moment of boiling, the heating should be weakened. It is important to follow the sequence of laying vegetables: first, vegetables that require long-term heat treatment (beets, cabbage, carrots, etc.) are laid, and then products that are easily exposed to heat (sorrel, spinach, young cabbage, young potatoes, etc.).

The safety of vitamin C in vegetables is also affected by the material of the dishes in which food is cooked. Stainless steel almost does not destroy vitamin C, and poorly tinned copper and iron utensils lead to significant losses.

The greatest losses of vitamin C (70 ... 90%) are caused by such types of heat treatment of vegetables as stewing, mashed potatoes, casseroles, cutlets. in the best way cooking vegetables is steaming, which retains 80% or more of vitamin C. When frying, vitamin C is preserved better than when boiling peeled potatoes, since fats protect ascorbic acid from oxidation. However, in peeled potatoes, much more vitamin C is stored than when boiled peeled potatoes and even more than in fried potatoes, therefore it is recommended to cook vegetables intended for preparing cold dishes (salads, vinaigrettes) in crude form. Up to 30% or more of vitamins and minerals pass into vegetable broths, so broths should be used for making soups and sauces. To preserve vitamin C in vegetables, it is necessary to reduce the time from cooking as much as possible. vegetable dishes before their distribution. Cleaning, cutting vegetables is carried out only by workers of the cold shop on tables for finished products but not in the vegetable harvester.

According to the current sanitary rules, boiled vegetables are stored unpeeled for no more than 6 hours. The maximum shelf life of salads and vinaigrettes in unseasoned form is 12 hours, and they are seasoned immediately before sale. Dressed salads and vinaigrettes are stored in a refrigerator for 3 hours, in a showcase - no more than 1 hour, salads from fresh vegetables and greens - no more than 30 min.

fish soup culinary processing

3.3 Cooking and cooking fish

Fish products include live fish, chilled fish, frozen fish products, frozen fish fillets, salted fish products and fish delicacies. The nutritional value fish determined by her chemical composition and the ratio of edible and inedible parts. Fish contains proteins, fats, carbohydrates, minerals, water, vitamins and enzymes.

To protect against spoilage, freshly caught fish is cooled to a temperature of 4 - 0 0C, but not brought to freezing.

Chilled fish is stored in a container with ice. Upon acceptance chilled fish it is necessary to check whether the ice has been preserved between the layers of fish and whether the melt water has stagnated. The quality of the chilled fish is checked and looked at, taking the carcass by the middle - does it bend from its own gravity, which indicates a weakening of its consistency; examine the eyes and gills; check the purity and transparency of the mucus, the change in the meat when pressed and the smell.

Freezing is the best way to preserve fish. Frozen fish frozen at low temperatures (from - 18 0C) retains the taste and nutritional value of fresh fish for a long time.

The fish is thawed in air or in cold water with a temperature not exceeding +12 0C at the rate of 2 liters per 1 kg of fish. To reduce the loss of minerals in water, it is recommended to add salt at the rate of 7-10 g per 1 liter. Not recommended for defrosting in water fish fillet, sturgeon fish. Thaw frozen fillets in air at room temperature, as when thawing it loses a lot of nutrients.

It must be taken into account that fatty foods are heated worse than low-fat ones, and microorganisms remain in them longer. So, under the same frying conditions, microbes survive in fatty fish in 50% of cases, and in lean fish - in 23%.

It is necessary to carry out the heat treatment of fish products correctly, since improper processing leads to the loss of vitamins, minerals, proteins, and the accumulation of unfavorable products of fat oxidation.

Readiness of products from minced fish and fish is determined by the formation of a crispy crust and easy separation of meat from the bone in portioned pieces. The rest of the pre-treatment of fish products and fish does not differ from other products.

Cutlets and meatballs from minced fish, fish pieces should be fried on the stove on both sides in heated fat for 10 minutes. Then they are cooked in an oven or oven at a temperature of 220 ... 250 ° C for 5 ... 8 minutes.

3.4 Spices and curing ingredients

Spices are used to enhance the external attractiveness of the product and give it a specific smell and aroma. spices are used.

Black pepper comes in the form of peas and ground, packed in two-layer paper bags of 0.5-5 kg and in plywood boxes of 20 kg. Contains pepper up to 1.5% volatile oils and 16% non-volatile essential oils. Ground pepper is a dark gray powder, its moisture content should not exceed 12%.

The bay leaf has a light olive color, moisture content is not more than 14%. Stored in bags of 50-60 kg at a temperature of 10-15C and a relative humidity of 70-75%. If stored improperly, bay leaves can easily deteriorate, so it is best to keep them pressed.

Onion. It has a specific sharp and pungent taste. On the cut, the color is from white to red-violet, depending on the variety. Sometimes dried onions are used in an amount of 25% of the fresh norm. Before use, dried onions are soaked in 4-5 times the amount of water for an hour and ground on a top with a lattice hole diameter of 6-8 mm.

Salting ingredients. Table salt, edible salt has four grinding numbers: No. 0 - grain size 0.8 mm; No. 1 - 1.25 mm; No. 2 - 2.5 mm and No. 3 - 4.5 mm.

4. Organization of the work of the hot shop Nikulenkova T.T., Lavrinenko Yu.I., Yastina G.M. Design of catering establishments. - M.: Kolos, 2000. - 216 p.

At catering establishments, which provide halls for serving consumers, regardless of their capacity, hot and cold shops are organized.

The hot shop is intended for preparation of hot dishes and culinary products.

The hot shop organizes: a section for preparing soups, equipped with boilers of various capacities; a section for preparing second courses, equipped with stoves, small-capacity boilers, ovens, frying pans, deep fryers, barbecue ovens, food warmer counters for first courses and sauces, distributing racks with a heated surface; area for preparing hot drinks, equipped with electric boilers and electric coffee makers.

The fish shop is located on the first floor of the building as a single block with a meat shop, rooms for receiving and storing raw materials, providing a convenient connection between the fish shop and the culinary shop and with the expedition.

The use of sectional modular equipment in a hot shop places high demands on the organization of workplaces. These requirements consist in the correct placement at the workplace of equipment interconnected by the course of the technological process: heating devices, refrigerators, washing baths, production tables, mechanical equipment, etc.

The main requirement for the workplace is its location, which would minimize the transitions of the cook from one type of equipment to another and, without violating the principle of direct flow, that is, exclude unproductive movements of the cook in the opposite direction.

Cooks in the process of work should only move along the line of equipment with a turn of no more than 900.

For fish production, when planning it, it is necessary to take into account the technological specifics of the processing of fish raw materials.

The technological process of fish processing is organized according to the following scheme:

The raw material processing shop is not presented in this work.

The hot shop is located on the ground floors of the building, in rooms with natural light, on the same level as the halls. The hot shop should be conveniently connected with the washing canteen and kitchen utensils, a room for cutting bread, shops - meat and fish, vegetables when the enterprise works on raw materials and shops - pre-cooking and processing of herbs, if the enterprise works on semi-finished products, with premises for receiving and storing raw materials.

The inventory must be convenient, as safe as possible, and the equipment located in the hot shop must meet the requirements of labor protection for maintenance personnel. Thus, the loading openings of machines with mechanical drives (meat grinders, meat mixers, etc.) and most heating devices should be located on the right, and the discharge openings or receiving trays on the left. Thus, the processing will be directed from right to left.

The mode of operation of the workshops depends on the type of enterprise, the volume of production and the way the semi-finished products are sold.

Figure 1 shows the plan of the hot meat and fish shop of the restaurant.

Rice. 1 - Plan of the hot shop of the restaurant

The equipment located in the workshop meets the functional responsibilities, is conveniently located and allows the maintenance personnel to work efficiently.

Table 4.1 - The need for equipment and mechanization for the hot shop of the restaurant

item number	Name
	Four-burner stove EPK-48-P
	Stove with oven EP-4ZhShk
	Bain-marie for sauces PMES-70-60
	Mobile rack ST-1500
	Frying pan SESM-02
	Deep fryer RF 5DS (France)
	oven
	barbecue oven
	Boiler EKG-100
	Universal drive UKM-01
	Digestion electric boilers
	Digestion electric kettle
	Table for the installation of small-scale mechanization
	Table with refrigerated cabinet
	Production table SN-1800 and SNB-1500
	Table with washing bath VM 1-500
	Food warmer counter for soups PMES-70-2
	Heated dispensers
	Dispensing rack
	Refrigerating case ШХ-1,4
	Refrigerated table RM-99
	Inserts for equipment
	Mobile bath

For processing fish, such equipment is used (Fig. 1) as a cutting board, scissors, a knife, a fish peeler, spoons, forks, cookware, as well as napkins and potholders.

For large volumes of fish processing, mechanical fish scalers are used (Fig. 2). Bogusheva V.I. Cooking technology: Teaching aid. - M.: ICC "Mart"; Rostov n / a: Publishing Center "Mart", 2005. - P.31

1 - cutting board; 2 - scissors; 3 - knife; 4 - fish scale

Rice. 1 - Equipment for fish processing

Rice. 2 - Mechanical fish scaler RO-1M

At the end of the work, all inventory is carefully processed, washed and dried. Store in a dry place. The equipment is turned off, the lines are de-energized and cleaning, washing of surfaces, and wiping dry are also carried out.

5. Technology for preparing a hot dish - “Fish Ear”

5.1 General information

According to the assignment, it is required to cook fish soup, which can be attributed to soups, widespread dishes that are an integral part of the dinner.

Fish soup or vologa was once called a variety of decoctions of meat, poultry, fish, and even sweet soups. But under the influence french cuisine, meat broths were called "broth" and in Russia only fish soup or, more precisely, a decoction of fresh fish with spices began to be called fish soup.

There are many ways to prepare soup. Let's take "Fishing fish soup" prepared from fresh fish.

It is believed that the most delicious ear is obtained not from one type of fish, but from a minimum of two and a maximum of four. Perches and ruffs give the ear taste and stickiness, and whitefish, burbot and other types of fish - sweetness and tenderness.

Pike perch meat is white, low-boned, very good taste though not greasy. Burbot also has very tasty meat and liver and is a scaleless fish.

Table 5.1 - Recipe for fish soup

Name	Quantity
Small fish of group II, kg
Pike perch, kg
Burbot, kg
Potato, kg
Onion, kg
Black and allspice pepper, peas, g
Parsley root, g
Greens, g
Bay leaf, g

5.2 Fish processing

Fish processing is carried out according to the following technological scheme:

Burbot. An incision in the skin is made around the head and removed with a “stocking”. Carefully remove the liver and separate the gallbladder. The fish is washed. Then the rest of the insides are removed, opening the film at the spine, cleaning the cavity, the fish is washed. Cut into portions with bones.

Pike perch has very dense, poorly removable scales, therefore, before cleaning, the fish is immersed in boiling water for 25-30 seconds. Cleaned by hand with a scraper-grater. The fish is cleaned of scales in the direction from the tail to the head; first remove the scales from the sides, and then from the abdomen.

For gutting, the fish is turned with its head towards itself and, holding it by the head, with a medium chef's knife, make a cut between the head fins, holding the knife edge towards you. The incision is made from the middle of the fins to the head, cutting through the abdomen to the gills, then the knife is turned and the abdomen is cut with the tip away from you to the anus.

The insides are removed with a knife, cleaning the internal cavity. After gutting, the fins are removed. The fish is thoroughly washed with water. Cut into portions with bones.

Small fish - ruffs and perches are gutted, but not cleaned of scales. They cut off the heads so as not to give bitterness to the ear. Rinse thoroughly. Small fish often come to a catering establishment already gutted.

5.3 Vegetable processing

Potatoes are washed and peeled, cut into slices or cubes. Parsley is cleaned and cut into cubes. The greens are sorted out, the yellowed leaves are separated, finely cut.

5.4 Preparing fish broth

Fish broth is made from fish and fish waste (heads, bones, fins, skin). In our case, we use the heads of pike perch and burbot, gutted ruffs and perches without a head, but whole.

Pour small fish and heads with cold water to obtain a strong broth;

Bring to a boil, remove the foam to obtain a clear, beautiful broth;

Add chopped parsley, onion (whole), salt, bay leaf and cook for about 1 hour at a low boil;

At the end of cooking, strain the broth, put it on fire again, put the sliced \u200b\u200bpotatoes and cook until it is fully cooked;

15 minutes before the end of cooking, lower the prepared portioned pieces of fish into the boiler with the fish soup.

When you leave in a plate with fish soup finely chopped parsley or dill.

To improve the color and add flavor to the ear, onions can be cut in half, fried in a pan without fat and boiled with fish.

5.5 Calculation of the gross mass of raw materials during the mechanical cooking of fish and vegetables for "fish soup"

5.5.1 Calculation of gross weight for mechanical processing of raw materials

To receive products from the warehouse, you need to know the gross mass of raw materials.

The gross mass is determined by the following formula Kharchenko N.E. Cooking technology: Proc. allowance for the beginning prof. Education / N.E. Kharchenko, L.G. Chesnokova.- M.: Publishing Center "Academy", 2004.- S. 15 - 18.:

where Mn - net weight, kg;

% otkh - the percentage of waste during cold mechanical processing of raw materials, established for this type of raw material.

The percentage of waste is found in the reference book Collection of recipes and culinary products for public catering establishments. / Compiled by L.E. Golunov. SPb.: PROFI-INFORM, 2004.- P.603 - 638..

Trifle II group

Potato

Bulb onions

parsley root

parsley

Table 5.2

We fill in table 5.3 - a raw list for "Fishing fish soup", for 4 servings after cold processing of raw materials.

Table 5.3

Name of raw materials, methods of culinary cutting	fish soup
	Gross weight of raw materials	Mass of raw materials net or semi-finished product
Fine fish of II group, kg
Pike perch, kg,
Burbot, kg
Potato, kg
Onion, kg
Parsley root, g


Bay leaf, g
Dill or parsley greens, g
Drinking water, l

5.6 Calculation of the amount of products for the preparation of "fish soup" for 50 servings

We carry out the calculation in the form of a table, in which we enter data on the mass of raw materials, taking into account production waste.

Table 5.4

Name of products	Gross weight for 4 servings	Net weight for 4 servings	Net weight for 50 servings	Percentage of waste, %	Gross weight for 50 servings
Fine fish of II group, kg
Pike perch, kg,
Burbot, kg
Potato, kg
Onion, kg
Parsley root, g


Bay leaf, g
Parsley or dill, g
Drinking water, l

During heat treatment, part of the products is lost in the waste. Taking into account heat treatment, we fill in table 5.5

Losses during heat treatment are determined according to the reference book Collection of recipes and culinary products for public catering establishments. / Compiled by L.E. Golunov. SPb.: PROFI-INFORM, 2004.- P.603 - 638.

Table 5.5

Name of products	The mass of semi-finished raw materials before heat treatment for 4 servings	Net weight for 4 servings finished fish soup	The mass of semi-finished raw materials before heat treatment for 50 servings	Percentage of waste during heat treatment, %	Net weight for 50 servings ready-howl
Fine fish of II group, kg
Pike perch, kg,
Burbot, kg
Potato, kg
onion, kg
Parsley root, g


laurel
Parsley or dill, g
Drinking water, l

6. Technical and technological map (TTK)

Technical and technological maps (TTK) are developed for new and specialty dishes and culinary products - those that are developed and sold only in this enterprise. The term of the TTC is determined by the enterprise itself. TTK includes sections:

1. Name of the product and scope of the TTC. Specify the exact name of the dish, which cannot be changed without approval.

2. List of raw materials for making the dish.

3. Requirements for the quality of raw materials. Be sure to make a record that raw materials, food products, semi-finished products for a given dish (product) comply with regulatory documents (GOSTs, OSTs, TUs) and have certificates and quality certificates.

4. Bookmark rates, raw materials in gross and net weight, output rates for semi-finished products and finished products.

5. Description of the technological process, the mode of cold and heat treatment, ensuring the safety of the dish, are given by the nutritional supplements, dyes, etc.

6. Requirements for registration, submission, sale and storage. The design features, the rules for filing, the procedure for selling, storing

7. Indicators of quality and safety. Indicate the organoleptic characteristics of the dish (taste, smell, color, texture), physico-chemical and microbiological indicators that affect the safety of the dish.

8. Indicators of nutritional composition and energy value. They provide data on the nutritional and energy value of the dish, which is important for the organization of nutrition of certain consumer groups (dietary, therapeutic and prophylactic, baby food and etc.)

Each technical and technological map receives a serial number and is stored in the company's file cabinet. The TTK is signed by the responsible developer. The TTC for Fisherman's Fish Ear is presented below.

I approve:

Director ……….

"_____" _________ 200 ....

TECHNICAL AND TECHNOLOGICAL CARD №

"Fishing Ear"

1 area of use

This technical and technological map applies to the product "Fishing fish soup" produced by the enterprise.

2 List of raw materials

For the preparation of the product "Fishing fish soup" use the following raw materials:

name of raw materials	Regulatory document regulating quality
Small change of group II, fish, chilled
Pike perch, chilled	GOST 814 (TU)
Burbot, chilled	GOST 814 (TU)
Fresh potatoes, kg	GOST 7176-85
Fresh onion, kg	GOST 1723-86
Fresh parsley root and greens, g	RST RSFSR 370-77
Food salt	GOST 13830-84

Bay leaf	GOST 17594-81
Drinking water	GOST 2874-82

Raw materials used for the manufacture of "fish soup" must meet the requirements normative documentation, to have certificates and certificates of quality.

6. Technical and technological map (TTK)

1. Name of the product and scope of the TTC. Specify the exact name of the dish, which cannot be changed without approval.

2. List of raw materials for making the dish.

4. Bookmark rates, raw materials in gross and net weight, output rates for semi-finished products and finished products.

5. Description of the technological process, the mode of cold and heat treatment, ensuring the safety of the dish, give the food additives used, dyes, etc.

6. Requirements for registration, submission, sale and storage. The design features, the rules for filing, the procedure for selling, storing

8. Indicators of nutritional composition and energy value. They provide data on the nutritional and energy value of the dish, which is important for the organization of nutrition for certain groups of consumers (dietary, therapeutic and prophylactic, baby food, etc.)

I approve:

Director ……….

"_____" _________ 200 ....

TECHNICAL AND TECHNOLOGICAL CARD №

"Fishing Ear"

1 area of use

This technical and technological map applies to the product "Fishing fish soup" produced by the enterprise.

2 List of raw materials

For the preparation of the product "Fishing fish soup" use the following raw materials:

The raw materials used for the manufacture of Fisherman's Fish Soup must comply with the requirements of regulatory documentation, have certificates and quality certificates.

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Technological map of Rostov soup

According to this document, the product layout is as follows (per 100 g net):

pikeperch fillet - 34 g gross, 19 g net;
tomatoes - 20 g gross, 17 g net;
potatoes - 40 g gross, 30 g net;
parsley root - 5 g gross, 4 g net;
dill (or parsley) - 0.5 gross, 0.4 g net;
water - 110 g.

100 g of Rostov fish soup contains:

fat - 2.2 g;
proteins - 6 g;
carbohydrates - 5.7 g;
vitamin B 1 - 0.044 g, B 2 - 0.038 g;
Ca -11.81 g;
Fe - 0.45 g.

The energy value of the dish is 66 kcal.

Cooking technology:

Cooking broth from fish bones.
Bookmark in the boiling broth of potatoes.
Bookmark fish with ribs and skin, chopped tomatoes and spices 15 minutes before readiness.
Addendum butter(optional) and greens at the end of cooking.

Festival

In May 2018, Rostov Veliky hosted the 5th All-Russian Festival "Great Rostov Ear". This national gastronomic holiday is dedicated to all fish lovers. It is held annually and takes place outdoors.

Fishermen from all over the country come to taste fish soup, which is boiled in a large cauldron of 30 liters. It is cooked on a fire according to old recipes from fish caught in Lake Nero. In addition to tasting, competitions and performances are held, guests are invited on an excursion to the Rostov Kremlin and the Museum of the People's Academy of Fish Soup.

The historical and theatrical program awaits the participants of the festival in the museum "Pike Yard". Guests will be transported to the world of fairy-tale characters and learn the stories of mythical fish.

And of course, the holiday cannot do without the secrets of fishing, fishing tales, recipes for fish dishes.

Rostov fish soup recipe from Lazerson

Famous chef Ilya Lazerson shares his vision of cooking this dish.

Ingredients:

pike perch (fillet) - 200 g;
potatoes - 1 tuber;
onion - half an onion;
tomatoes - 2 pcs.;
carrots - 2 pcs.;
dill;
green onion;
Bay leaf;
salt;
sugar;
peppercorns.

Cooking.

Boil water in a saucepan.
Slice large pieces carrots, potatoes and onions.
Send carrots to boiling water first, then potatoes and onions.
Cut off the head of a pike perch and, having removed the gills, lower it into a saucepan where the broth is cooked.
Rip open the belly of the fish, remove the insides, do not peel off the scales. Cut the carcass into two halves along the ridge. Cut off the spine, fins and carcass and send it all to the pan. Separate the pulp from the skin, add the skin to the ear.
Put the resulting pike perch fillet on foil and sprinkle on both sides with salt and granulated sugar.
After ten minutes, remove the fish from the broth.
Peel the skin from the tomatoes, make cross-shaped cuts on them, place in a boiling ear for 30 seconds, then immediately transfer to cold water. Now the skin can be easily removed.
Cut the tomatoes (do not remove the seeds) and put in the ear.
Add peppercorns, half a bay leaf and salt.
Rinse the fish under water to remove excess salt, and cut into small pieces.
Slice green onion.
Put the fish and onion in the pan and cover with a lid.
Boil 3 minutes.

How to apply

Rostov fish soup is served hot, but you can also eat it cold. It is poured into plates, decorated with a circle of tomatoes and herbs on top. If desired, add a piece of butter. Eat with pies or brown bread.

Real Rostov fish soup is cooked from pike perch, but this does not mean that this fish cannot be replaced with another one.
Enamel and earthenware dishes are best suited for cooking fish soup.
The dish is cooked without a lid over low heat without a violent boil.
It is allowed to add oil to the ear, but it is not necessary.
The broth should be clear.
Greens are recommended to be added at the very end of cooking, and even better right into the plates.
Do not leave the ear for later, it is better to eat it right away while it is fresh.

Name	Consumption of raw materials per serving, g
Name	Gross weight, g	% cold working	Net weight, g	% during heat treatment	Yield, g
Fish broth p.f	350,0	0,00	350,0	15,00	298,0
Boiled potatoes, peeled, semi-finished	43,0	3,00	42,0	0,00	42,0
Bulb onion, p / f	32,0	0,00	32,0	15,00	27,0
Garlic peeled, p / f	1,0	0,00	1,0	40,00	0,6
Boiled carrots, peeled, semi-finished	13,0	3,00	13,0	0,00	13,0
Salt	2,0	0,00	2,0	100,00	0,0
Ground black pepper	0,5	0,00	0,5	100,00	0,0
Vinegar	10,0	0,00	10,0	0,00	10,0
Fish boiled for fish soup, p/f	115,0	4,35	110,0	0,00	110,0
Dill cleaned, p / f	1,0	0,00	1,0	0,00	1,0
Exit					500

Technological map of the Rostov fish ear. Collection of recipes for dishes and culinary products

"Fishing Ear"

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