Technological scheme for the preparation of cutlets natural chopped. Abstract: Dishes from natural chopped mass

For the preparation of chopped mass, neck, flank, hem, as well as trimmings obtained during cutting and deboning meat are used. If category II meat is used, then bacon (raw) is added to it for juiciness and taste improvement. The cleaned meat is cut into pieces, combined with bacon, passed through a meat grinder with a double grate once, and with one grate twice, water or milk, salt, pepper are added and everything is mixed well. When preparing chopped mass from fatty meat, bacon is not used, and the rate of meat is increased. For 1 kg of chopped mass they take (net weight in g): meat - 800, bacon - 120, water or milk - 70.

The following semi-finished products are prepared from the chopped mass.

Chopped beefsteak- the fat is cut into small cubes, combined with the chopped mass, portioned and the products are given a flattened-rounded shape 2 cm thick. Use 1 pc. per serving.

Chopped fillet- the chopped mass is portioned and shaped into a cylinder. Use 1 pc. per serving.

Langet chopped- the chopped mass is portioned, the products are given a flattened round shape with a thickness of 1-1.5 cm. Use 2 pcs. per serving.

Cutlets natural chopped- the mass is prepared from lamb, then it is portioned, the products are given an oval shape, a bone is inserted, moistened in a lezon and breaded in breadcrumbs.

Schnitzel natural chopped- the chopped mass is portioned, the products are given an oval-oblong shape 1 cm thick, moistened in a lezon and breaded in ground breadcrumbs.

Rump steak chopped- the mass is hung in portions, given an oval shape, moistened in a lezon, breaded in ground breadcrumbs.

Meatballs- the meat is cut into pieces, passed through a meat grinder, combined with browned onions, raw eggs, ground pepper with salt, add water and mix everything well, then cut into portions in the form of balls of 7-10 g.

Lula kebab is made from minced lamb. Lamb cutlet meat is cut into pieces, combined with raw onions, lamb fat (fat tail), passed through a meat grinder 2-3 times, put salt, ground pepper and mix well. You can add citric acid. Then put in the refrigerator for 2-3 hours for pickling. After that, they are portioned, shaped into small sausages, attached to a skewer and used 2-3 pieces. per serving

§ 8. Preparation of cutlet mass and semi-finished products from it

For the preparation of cutlet mass, beef is used - neck pulp, flank and trimmings, pork - trimmings that are obtained when cutting carcasses, and less often mutton - neck pulp, trimmings. It is better to use the meat of well-fed animals with a fat content of up to 10%, while the cutlet mass is of good quality. If the meat is lean, then add bacon or natural fat (5-10%)

The meat is cleaned from tendons, bruises, coarse connective tissue, cut into pieces and passed through a meat grinder. Stale wheat bread made from flour of at least the 1st grade is soaked in cold water or milk. The chopped meat is combined with soaked bread, put salt, ground pepper, mix well, pass through a meat grinder and beat out. At the same time, the mass is enriched with air, becomes more homogeneous and the products are lush. However, it is not recommended to knock out for a long time, as the fat is separated and the products are less juicy and tasty.

For 1 kg of meat they take (net weight in g): wheat bread - 250, water or milk - 300, salt - 20, ground pepper - 1.

The following semi-finished products are obtained from the cutlet mass.

Chopped cutlets- the cutlet mass is hung in portions of 57 g, breaded in red breading, given an oval-flattened shape with one pointed end (2-2.5 cm thick, 10-12 long, 5 cm wide). Use 1-2 pcs. per serving.

Chopped meatballs- the cutlet mass is hung in portions of 57 g, breaded and given a flattened-rounded shape (2-2.5 cm thick, 6 cm in diameter). Use 2 pcs. per serving.

Cutlets and meatballs can be cooked with the addition of onions or garlic (5-8g raw onions or 0.5-0.8g garlic). In this case, the products are immediately subjected to heat treatment, since the cutlet mass becomes gray, the structure and quality of the products deteriorate.

Schnitzel chopped- the cutlet mass is portioned, breaded, given an oval-flattened shape 1 cm thick. Use 1 pc. per serving.

Zrazy chopped- cutlet mass is prepared with a smaller amount of bread, portioned, shaped into a circle 1 cm thick, minced meat is placed in the middle, the edges of the circles are connected, breaded in red breading and molded in the form of a brick with oval edges. Use 1-2 pcs. per serving.

For minced meat, browned onions are taken, which are combined with boiled chopped eggs, parsley, salt, ground pepper and mixed. You can also stuff an omelette cut into small pieces.

Meatballs- cutlet mass is prepared with a smaller amount of bread, browned onions are added, then portioned, shaped into balls and breaded in flour. Use 2-4 pcs. per serving.

Roll- for the preparation of cutlet mass of bread take less. On a moistened napkin or gauze, the mass is laid out in the form of a rectangle 1.5-2 cm thick, minced meat is placed in the middle of it along the length. The mass is connected with a napkin so that one edge of the mass is slightly on the other, shaped into a loaf and shifted seam down from the napkin onto a greased baking sheet. The surface of the roll is smeared with ice cream, sprinkled with breadcrumbs, and punctures are also made so that cracks do not form during heat treatment.

For minced meat, use boiled pasta seasoned with butter, or boiled chopped eggs, or browned onions.

Can connect boiled eggs with sautéed onions.

The meat of the outer, lateral parts of the hind leg, trimmings, the pulp of the shoulder blade, the meat of the neck, flanks, hem is passed through a meat grinder with a rare grate (hole diameter is 3 mm), then water is added to swell the meat, salt, ground pepper, pork fat (cubes) and everything is well mixed. When adding internal fat it is passed through a meat grinder along with meat. For 1 kg of chopped mass, 120 g of bacon, 70 g of water or milk, 800 g of meat are required.

Chopped mass for signature dishes prepared in the following way: prepared meat without films and tendons is chopped simultaneously with two sharp knives (the knives must be held in two hands parallel to each other, chop the chopped meat into small cubes.

With this cooking method, the meat retains more juice and it tastes better. With the addition of spices and spices, the mass is kneaded.

Chopped mass can be prepared by passing the meat through the cutter.

From chopped mass, prepared traditional way, receive semi-finished products.

Chopped beefsteak- chopped mass is cut in the form of balls of a flattened-rounded shape, thickness 2 cm. Use 1 pc. per serving, can be breaded in flour breading.

Chopped fillet- the chopped mass is portioned and shaped into a cylinder. Use 1 pc. per serving.

Langet chopped- the chopped mass is portioned, given a flattened-rounded shape with a thickness of 1 - 1,5 see Serve 2 pcs. per serving.

Chopped broth- the mass is cut in the form of thin cakes with a thickness 0,5 cm, weighing 100 g. Use 1 pc. per serving.

Cutlets natural chopped- the mass is cut in the shape of an oval, a bone is inserted, moistened in a lezon, breaded in breadcrumbs.

Schnitzel natural chopped- the mass is portioned, molded in the form of an oval 1 cm thick, moistened in a lezon, breaded in breadcrumbs.

Cutlets Poltava- chopped garlic is added to the chopped mass, portioned, shaped into cutlets, breaded in breadcrumbs. Use 2 pcs. per serving.

Meatballs- put raw eggs, salt, pepper into the minced meat with the addition of sauteed onions, pour in milk or water, knead the mass thoroughly. Form balls weighing 7- 10 y.

Lula kebab prepared from chopped mass of mutton II category. Lamb meat is cut into pieces, then passed through a meat grinder with a large grill with the addition of raw onions and fat tail fat(mutton), put salt, in front, citric acid and put in a cold place for 2-3 hours to marinate. A semi-finished product is portioned from the chopped mass, shaped into small sausages, attached to a metal skewer.

In order to prepare the dish "Natural Chopped Cutlets (Pork Cutlets)" do the following. Minced meat prepared according to the recipe is cut into cutlets and fried. On vacation, they are garnished and poured with meat juice. Onions can be added to minced meat (used from 5 to 10 grams net). At the same time, the output of cutlets does not change, since the amount of water decreases accordingly. The side dishes for this dish are crumbly cereals, boiled beans, pasta boiled, boiled potatoes, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat, vegetables poached with fat, fried tomatoes, pumpkin, zucchini, fried eggplant.

From minced meat obtained by grinding beef, pork, lamb or veal in a meat grinder, natural minced products are prepared without the addition of bread (steaks, cutlets, schnitzels, etc.) and with the addition of bread (cutlets, meatballs, zrazy, meatballs, etc.). For the manufacture of minced products, both with and without the addition of bread, the following pieces of pulp are used: beef - the pulp of the neck, flank and trimmings obtained by cutting the carcass, as well as the trim from the carcasses of category II: lamb, goat meat, veal - the pulp of the neck parts and trimmings; pork - trimmings. All pieces of pulp must be stripped of tendons and coarse connective tissue. Such meat is called cutlet. To improve taste and juiciness finished products the composition of lean cutlet meat includes raw fat (used from 5 to 10% of the total mass). In pork cutlet meat, the content of adipose tissue is allowed no more than 30% and connective tissue - no more than 5%. In cutlet meat from beef, lamb and veal, the content of both adipose and connective tissue should not exceed 10%. To prepare natural chopped products, cutlet meat cut into pieces is combined with raw fat, ground in a meat grinder, water (or milk), salt, pepper are added, mixed, and then semi-finished products are formed. To prepare products with the addition of bread, minced meat in a meat grinder is combined with stale wheat bread 1st or premium, previously soaked in milk or water, add salt, pepper (sometimes onions) and mix. After passing through the meat grinder again, the cutlet mass is mixed again. In the process of preparing chopped semi-finished products, it is necessary to take measures to reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water; chopped meat and cutlet mass are cooled by adding cold water or food ice). Formed semi-finished products are recommended to be immediately sent to heat treatment or place in the refrigerator to cool down to +6°C. Chopped meat products are best fried just before the holiday. Semi-finished products are placed on a frying pan or baking sheet with fat heated to a temperature of 150-160 ° C. and fry for 3-5 minutes on both sides until a crispy crust forms, and then bring to readiness in an oven at a temperature of 250-280 ° C (5-7 minutes). Finished chopped products must be completely fried: the temperature in the center for natural chopped products must be at least 85 ° C, for products from cutlet mass - at least 90 ° C. Organoleptic signs of the readiness of minced meat products are the release of colorless juice at the puncture site and gray color on the cut.

For the preparation of chopped mass, meat of the neck, flanks, hem, as well as trimmings obtained during cutting and deboning meat are used. If category II meat is used, then bacon (raw) is added to it for juiciness and improvement of taste. The cleaned meat is cut into pieces, combined with bacon, passed through a meat grinder with a double grate once, and with one grate twice, water or milk, salt, pepper are added and everything is mixed well. When preparing chopped mass from fatty meat, bacon is not used, but the rate of meat is increased.

For 1 kg of chopped mass they take (net weight in g): meat - 800, bacon - 120, water or milk - 70.

The following semi-finished products are prepared from the chopped mass.

Chopped beefsteak - the bacon is cut into small cubes, combined with the chopped mass, portioned and the products are given a flattened-rounded shape 2 cm thick. Use 1 pc. per serving.

Cutlets natural chopped - the mass is prepared from lamb, portioned, oval-shaped products are inserted, a bone is inserted, moistened in a lezon and breaded in breadcrumbs.

Poltava cutlets - the mass is prepared from beef, add bacon cut into small cubes, chopped garlic and mix. Then portioned, shaped into cutlets, breaded in breadcrumbs, used 2 pcs. per serving.

Schnitzel natural chopped - the mass is prepared from pork, lamb or beef, portioned, given an oval shape 1 cm thick, moistened in a lezon and breaded in breadcrumbs.

Meatballs - meat is cut into pieces, passed through a meat grinder, combined with finely chopped raw onions, raw eggs, ground pepper, salt, water is added and everything is mixed well, then cut into portions in the form of balls of 7-10 g .

Lula kebab is made from minced lamb. Lamb cutlet meat is cut into pieces, combined with raw onions, mutton fat (fat tail), passed through a meat grinder 2-3 times, put salt, ground pepper and mix well. You can add citric acid. Then put in the refrigerator for 2-3 hours to marinate. After that, they are portioned, shaped into small sausages, attached to a skewer and used 2-3 pieces. per serving.

PREPARATION OF CUTLETS AND SEMI-FINISHED PRODUCTS FROM IT

For the preparation of cutlet mass, they use: beef - neck pulp, flank and trimmings, pork - trimmings that are obtained when cutting carcasses, and less often lamb - neck pulp, trimmings. It is better to use the meat of well-fed animals with a fat content of up to 10%, while the cutlet mass is of good quality. If the meat is lean, then Add bacon or natural fat (5-10%).

The meat is cleaned from tendons, bruises, coarse connective tissue, cut into pieces and passed through a meat grinder. Wheat stale bread made from flour of at least 1st grade is soaked in cold water or milk. The chopped meat is combined with soaked bread, put salt, ground pepper, mix well, pass through a meat grinder and beat out. At the same time, the mass is enriched with air, becomes more homogeneous, the products are lush. However, it is not recommended to knock out for a long time, as the fat is separated and the products are less juicy and tasty. For 1 kg of meat they take (net weight in g): wheat bread - 250, water or milk - 300, salt - 20, ground pepper - 1. The following semi-finished products are obtained from the cutlet mass.

Chopped cutlets - the cutlet mass is hung in portions of 57 g, breaded in red breading, given an oval-flattened shape with one pointed end (2-2.5 cm thick, 10-12 long, 5 cm wide). Use 1-2 pcs. per serving.

Chopped meatballs - the cutlet mass is hung in portions of 57 g, breaded and given a flattened-rounded shape (2-2.5 cm thick, 6 cm in diameter). Use 2 pcs. per serving. Cutlets and meatballs can be cooked with the addition of onions or garlic (5-8 g of raw onions or 0.5-0.8 g of garlic). In this case, the products are immediately subjected to heat treatment, since the cutlet mass becomes gray, the structure and quality of the products deteriorate.

Chopped schnitzel - the cutlet mass is portioned, breaded, given an oval-flattened shape 1 cm thick. Use 1 pc. per serving.

Chopped zrazy - cutlet mass is prepared with a smaller amount of bread, portioned, shaped into a circle with a thickness of 1 cm, minced meat is placed in the middle, the edges of the circle are connected, breaded in red breading and molded in the form of a brick with oval edges. Use 1-2 pcs. per serving.

For minced meat, browned onions are taken, which are combined with boiled chopped eggs, parsley, salt, ground pepper and mixed. You can also stuff with an omelet, cut into small pieces.

Meatballs - cutlet mass is prepared with a smaller amount of bread, browned onions are added, then portioned, shaped into balls and breaded in flour. Use 2-4 pcs. per serving.

Roll - for the preparation of cutlet mass of bread, they take less. On a moistened napkin or gauze, lay out the mass in the form of a rectangle with a thickness of 1.5-2 cm, in the middle of it; put minced meat along the length.

The mass is connected with a napkin so that one edge of the mass is slightly on the other, shaped into a loaf and shifted seam down from the napkin onto a greased baking sheet. The surface of the roll is smeared with ice cream, sprinkled with breadcrumbs, and punctures are also made so that cracks do not form during heat treatment.

For minced meat use boiled pasta seasoned with oil, boiled chopped eggs, or browned onions. You can combine boiled eggs with browned onions.

BONE PROCESSING

The food waste obtained during the processing of meat includes bones and tendons. The amount of waste depends on the type of meat and its fatness * Bones are used to make broths. Before use, the cleaned bones are cut in order to better digest food substances during heat treatment. They cut the bones with an ax on a cutting chair. In large enterprises, bone crushers are used or bones are sawn on bone saws. For tubular bones, a thickened part is sawn off from both ends, and the tube is left intact. Vertebral bones are cut into vertebrae and across, large bones - into pieces 5-7 cm in size. After grinding, they are washed.

Costal and scapular bones are used for technical purposes.

SEMI-FINISHED PRODUCTS COMING FROM PROCESSING ENTERPRISES AND MEAT PRODUCTS

Enterprise supply Catering semi-finished meat products manufactured at large procurement and meat processing plants, makes it possible to use equipment more efficiently and increase labor productivity.

The enterprises receive semi-finished products: large-sized, portioned small-sized and chopped products. Semi-finished products must meet the specifications.

Signs of damage, sunburn are not allowed. Natural semi-finished products should have a non-weathered surface, moist but not sticky. Breaded semi-finished products must have even edges, the thickness of the breading layer should not exceed 2 mm. Pieces of small-sized semi-finished products must be of the correct shape, have a smell and color characteristic of this type of meat. Semi-finished minced meat has a uniformly breaded surface, without cracks or broken edges.

Large-sized semi-finished products are made from beef, bar-Nina, veal and pork. They are separate parts of meat, stripped of excess fat, films, tendons.

The following semi-finished products are produced from beef:

The tenderloin is a muscle covered with a shiny tendon;

The thick edge is a layer of rectangular pulp, covered on the outside with a shiny tendon; without muscles and tendons adjacent directly to the spine;

Thin edge - a layer of pulp of a rectangular shape, on the outside covered with a shiny tendon;

The upper piece is the pulp of a rounded shape, in which coarse tendons have been removed;

The inner piece is large rounded muscles covered with a thin surface film;

Lateral piece - large muscles of a square-flat shape;

The outer piece is a layer of meat from two fused muscles, has an elongated flat shape;

The scapular part - the pulp is divided into two parts: the shoulder wedge-shaped and the shoulder - consisting of two oblong-shaped muscles connected together by a film;

The subscapular part is the pulp of a square shape;

Brisket - the pulp removed from the sternum and the lower third of the costal part adjacent to it; dressing - a layer of meat of a rectangular shape;

Cutlet meat - pieces of meat of various sizes from the neck, flank and trimmings, as well as trim from carcasses of meat of category II.

The following semi-finished products come from lamb, veal and pork:

Loin - dorsal and lumbar parts with costal bones no more than 8 cm long, without vertebrae;

The hip part is the pulp of the hind leg without sinewy meat;

The scapular part is the pulp removed in one layer from the scapular and humerus bones, without meat adjacent to the ulna and radius bones;

Brisket - the costal part of the pulp with the costal bones, without the breastbone and flank;

The cervical part is the pulp, taken in one layer from the cervical part of the pork;

Cutlet meat - pieces of meat of various sizes from the neck part (except for pork) and scraps obtained by cleaning large-sized semi-finished products.

Large-sized semi-finished products come packed in metal or wooden boxes weighing 20 kg. The lids of the boxes have holes for air access. In the boxes must be packed cattle semi-finished products from the same type of meat, made at the same time. Store them at a temperature not exceeding 6°C for no more than 48 hours from the date of manufacture. The tenderloin can be delivered frozen in blocks weighing no more than 20 kg. Large-sized semi-finished products at the enterprise are taken out of the container, washed and used to prepare portioned semi-finished products.

Portion semi-finished products

The following semi-finished products come from beef: beefsteak, beef, languette, entrecote, sliced ​​​​with a mass of 80 or 125 g, rump steak without breading with a mass of 70 or 110 g and breaded rump steak with a mass of 80 or 125 g.

From lamb and pork come: natural cutlets, lamb or oven pork, escalope weighing 80 or 125 g, cutlets and schnitzel without breading weighing 70 or PO g, cutlets chops and breaded schnitzel weighing 80 or 125 g.

Natural and breaded semi-finished products are placed on wooden or metal liners in one row obliquely so that one semi-finished product is partially under the other and no more than three liners are installed in boxes.

Portioned semi-finished products are stored at a temperature of 6 ° C, the implementation period from the date of manufacture natural semi-finished products- 36 hours, breaded - 24 hours.

Small-sized semi-finished products

The following semi-finished products come from beef: beef stroganoff, frying, azu, goulash, kebab, soup set.

From lamb and pork come: barbecue, pilaf, stew, goulash, roast (pork), soup set. Small-sized semi-finished products arrive packed in metal boxes weighing up to 20 kg. For retail trade, they are packaged in cellophane or plastic bags of 500 and 1000g and placed on liners.

Chopped products

The enterprises receive cutlets weighing 50 g, meatballs, chopped steaks.

Moscow cutlets are made from beef with the addition of raw fat, onions.

Homemade cutlets are made from beef and pork with the addition of raw fat and onions.

Kyiv cutlets are made from pork with the addition of raw fat and onions.

Chopped cutlets and steaks are round in shape. Semi-finished products are placed in one row on liners sprinkled with breading, steaks are laid without breading.

Chilled chopped meat semi-finished products come in the following assortment: natural chopped schnitzel, ruble schnitzel. ny, cutlets natural chopped lyulya-kebab. They are placed in one row in functional containers, greased, close the lid, mi, set in containers and subjected to intensive cooling. niyu to a temperature of 6-8 ° C inside the product. Store in refrigerators at a temperature of 4 to 8 ° C for no more than 14 hours.

WILD MEAT PROCESSING

Catering establishments may receive meat from wild animals. The carcasses of wild goats are cut like sheep, wild boar and honey. leading - like swine, elk and deer - like carcasses of cattle. The meat of wild animals contains a significant amount of connective tissue, it is very tough and does not soften when fried. Therefore, to improve the taste, remove the specific smell and soften the connective tissue, the meat of wild animals is marinated.

After deboning and stripping, the meat is cut into large, portioned or small pieces, placed in ceramic or stainless steel dishes, poured into the marinade, kept in a cold place for 1 to 3 days, depending on the size of the pieces, the type of animal , age. During the marinating process, the meat is turned over several times.

To prepare the marinade, salt, sugar, bay leaf, peppercorns, finely chopped parsley, carrots, celery, onions are put in boiling water, vinegar is poured in, boiled for 10-15 minutes and cooled. Products per 1 liter of marinade (in g): salt - 20, sugar - 20, vinegar 3% - 500, bay leaf - 2, peppercorns - 1, carrots - 50, onions - 5, parsley - 25 , celery - 25.

PROCESSING OF BY-PRODUCTS

Depending on the nutritional value and industrial processing sub-products are divided into two categories. KI categories include: liver, kidneys, tongues, brains, heart, beef udder, beef meat and bone tails.

By-products are classified as special perishable products, as they have a wet surface and a high contamination by microorganisms. Therefore, it is necessary to carefully check their good quality and process them faster. By-products are delivered to enterprises chilled and frozen.

Frozen offal is defrosted in the meat shop at a temperature of 15-18°C. To do this, they are placed in one row on a baking sheet or d O current. Brains, scars, kidneys can be thawed in water.

Heads of beef, pork, mutton come processed. They are soaked in cold water, skinned with a knife, then the flesh is cut off along with the skin.

in the heads that came with the tongue and brains, the tongues are first cut out, the flesh is cut off with the skin, the frontal part is removed and the brains are taken out. If the heads come without a skin, but with lips, then the lips are cut off and singeed. The treated heads are washed.

Legs of beef and pork come without horn shoes, hair and bristles. They are cut lengthwise into two parts, soaked for 2-3 hours in cold water.

The brains are soaked in cold water for 1-2 hours to remove blood from the blood vessels and swell the film. Then, without removing the brains from the water, the film is carefully removed.

Blood vessels are cut out from the liver, washed and the film is removed. Before use, the liver can be scalded so that a lot of protein is not released during frying, and quickly cooled, as the liver may turn green during frying.

The kidneys come without a fatty capsule and external ureters. Color - from light - to dark brown. Beef kidneys are soaked in water for 2-3 hours to remove a specific odor. Pork and lamb kidneys are not soaked.

Tongues are cleaned of dirt and washed well with cold water.

The scars are soaked in cold water for 8-12 hours, periodically changing the water, then scalded several times, each time changing the water, washed again cold water. Before use, roll up the roll and tie it with twine.

The heart and throat are soaked in cold water for 1-3 hours and washed several times.

The lung is washed, cut into pieces along the bronchi and washed again.

The udder is cut into pieces of 1-1.5 kg, washed, soaked in cold water for 5-6 hours, large vessels are cut out.

Lamb and beef tails are cut into pieces along the spines, washed and soaked in cold water for 5-6 hours.

Semi-finished products from by-products. For the "fried liver" dish, the processed liver is cut into portions, sprinkled with salt and pepper before frying, breaded in flour and immediately fried. Use 1-2 pieces per serving.

Liver Stroganoff - peeled liver is cut into portioned pieces 0.5 cm thick and cut into long sticks BUT- 5 cm

Fried brains - processed brains are pre-cooked, then cooled, cut into slices, sprinkled with salt, pepper and breaded in flour.

Fried brains - boiled and chilled brains whole or in halves sprinkled with salt, pepper, breaded in flour, moistened in the ice zone and breaded in ground breadcrumbs.

“PREPARATION OF NATURAL CHOP AND CUTLETS MASS AND THEIR SEMI-FINISHED PRODUCTS. RULES OF STORAGE, TEMPERATURE CONDITION, RULES OF COOLING, FREEZING AND STORAGE OF SEMI-FINISHED MEAT. PROCESSING OF BY-PRODUCTS»

Preparation of natural chopped and cutlet mass

Purpose: To review technological scheme mechanical culinary processing of offal. To teach how to determine the amount of by-products by weight "Gross", "Net", waste. Work out the preparation of natural chopped and cutlet mass and semi-finished products from them.

Equipment: meat grinder MIM-105, desktop dial scales, production tables.

Inventory, tools, utensils: chef's knives and cutting boards marked "MC", dishes for laying semi-finished products, shovels for shaping semi-finished products.

Raw materials: meat, bacon, onion, pepper, salt, breadcrumbs, milk or water.

Task 1. Prepare a natural chopped mass

The sequence of technological operations in the preparation of natural chopped mass

Workplace organization.

Getting raw materials. Raw materials are received and weighed.

3. Determination of good quality of raw materials. The good quality of meat, lard is determined by an organoleptic method, according to appearance. The surface of the meat must be dry, elastic, and its color must correspond to the color of benign meat.

4. Processing and preparation of raw materials. The meat is washed, dried and stripped of tendons. The fat is cleaned from excess salt and spices.

5. Cutting meat into pieces.

6. Grinding meat in a meat grinder. Assemble the meat grinder, check its operation at idle. The meat is passed through a meat grinder along with lard, pushing them with a pestle or a pusher. Salt, pepper, milk or water are added to the resulting mass, kneaded and the mass is knocked out, preventing the fat from peeling off.

Task 2. Prepare a natural chopped mass for a steak

The sequence of preparation of natural chopped mass for steak

1. The meat is cleaned from films, tendons.

2. Cut the meat into cubes, approximately the same size.

3. Lay out the cubes on the board and chop them with two identical knives, while working with the same wrists, trying to keep the knives parallel to each other and not strain the hands.

During cutting, the mass is transferred from the edges to the middle, which makes it possible to obtain a homogeneous structure of the meat mass (Fig. 1.).

Rice. one.

4. Work with knives until the minced meat reaches the required degree of grinding.

5. Add salt, pepper, milk to the minced meat and beat it out.

Task 3. Prepare semi-finished products from natural chopped mass

Preparation of semi-finished products from natural chopped mass of meat

Chopped beefsteak. The bacon is cut into cubes. Chopped meat is combined with lard. Portioned. They give the semi-finished product a flattened-rounded shape 2 cm thick.

Cutlets natural chopped. Prepare minced lamb. Portioned. The semi-finished products are given an oval shape, moistened in a lezon and breaded in breadcrumbs.

Schnitzel natural chopped. The chopped mass is portioned, the semi-finished product is given an oval-oblong shape, 1 cm thick. Moistened in a lezon and breaded in breadcrumbs.

Meatballs. Chopped mass is combined with passivated onions, raw eggs, kneaded and divided into portions of 1-10 g in the form of balls.

Lula kebab. Chopped mass is prepared from lamb, lamb fat, onion, pepper, salt, citric acid are added and marinated in the refrigerator for 2-3 hours. Portioned, giving the semi-finished products the shape of small sausages, and prick them on skewers, 2-3 pieces per 1 portion.

quality requirements

Chopped beef steak should have a flattened-rounded shape, be 1.5-2 cm thick. The surface of the semi-finished product should be unwinded, the edges aligned. The smell should correspond to the smell of benign meat with spices. On the cut of the semi-finished product, the meat should be homogeneous with a uniform interspersing of bacon cubes.

Cutlets naturally chopped should have an oval-flattened shape with one pointed end, 1-1.5 cm thick. Their surface should be evenly covered breadcrumbs.

Natural chopped schnitzel should have an oval-flattened shape, be 1 cm thick and have a surface evenly covered with breadcrumbs

Meatballs should be in the form of balls weighing 7-10 g. Their smell should correspond to the smell of benign meat with spices.

Lula kebab should be in the form of small sausages with the smell of onions and spices.

Shelf life

Minced meat should be stored for no more than 6 hours at a temperature of 2-6°C.

1. Determine the mass of meat for cooking 25 servings of minced steak, if 1 serving requires meat with a gross weight of 109 g.

2. Calculate how many cutlets can be prepared from 20 kg of natural minced lamb mass, if 85 g of meat, 14 g of fat, 10 g of water are consumed to prepare one cutlet.

3. Calculate the amount of natural minced meat to prepare 25 servings of pork schnitzel, if one schnitzel consumes meat with a net weight of 109 g and water 14 g.

Task 4. Prepare cutlet mass and semi-finished products from it

Preparation of cutlet mass and semi-finished products from it

Material and technical equipment

Equipment: meat grinder, desktop dial scales, refrigerators, production tables.

Inventory, tools, utensils: chef's knives and cutting boards marked "MS", containers for laying semi-finished products, baking sheets for rolls, meatballs, spatulas.

Raw materials: meat, bread, milk, pepper, salt, breadcrumbs, wheat flour, eggs, onions.

The sequence of technological operations in the preparation of cutlet mass

1. Processing and preparation of raw materials. The meat is cleaned from tendons and films, cut into small pieces, washed. Bread is soaked in cold water or milk, onions are peeled and washed, rice is sorted, washed, boiled. crumbly porridge. Eggs are washed and hard boiled. Sift flour and breadcrumbs.

2. Cooking minced meat. Cutlet meat is crushed in a meat grinder with a double grate, after which the chopped meat is combined with soaked squeezed bread, passed through a meat grinder. Add salt, pepper, mix and beat out the mass.

Preparation of semi-finished products from cutlet mass

Cutlets and meatballs. The cutlet mass is weighed and it is calculated how many semi-finished products will come out of it. The entire cutlet mass is hung in parts to obtain cutlets or meatballs from each 10 semi-finished products. Then these parts are portioned piece by piece. Each semi-finished product is breaded, sprinkling sifted crackers. After that, they give the cutlets an oval-flattened

a shape with one pointed end (the length of the semi-finished product is 10-11 cm, the width is 5 cm, the thickness is 1-2 cm), and the meatballs have a flattened-rounded shape (the thickness of the semi-finished product is 2 cm, the diameter is 6 cm). Ready-made semi-finished products evenly bread, smooth out wrinkles, broken edges and cracks.

Schnitzel. The cutlet mass for schnitzels is weighed. Then they are hung into parts of 10 servings, and the resulting parts into servings. Semi-finished products are given an oval-flattened shape with a thickness of 0.5-1 cm.

Meatballs. Sauteed onions are added to the cutlet mass intended for meatballs, and the resulting mass is mixed and semi-finished products in the form of balls are prepared from it. They are breaded in flour. Place semi-finished products in a baking sheet. Meatballs can be cooked with rice.

Roll. The cutlet mass is laid out in a thin layer on a damp cloth, and minced meat is placed in the middle of this layer. After that, the edges of the cutlet mass layer are wrapped so that one edge is on the other (Fig. 2) and the semi-finished product is carefully placed with the seam down. Its surface is smeared with lezon, sprinkled with breadcrumbs and pierced in several places. Minced meat for rolls can be made from hard-boiled eggs and boiled pasta.

Rice. 2..

Zrazy chopped. Minced meat is placed in the middle of the cake from the cutlet mass 1 cm thick, its edges are wrapped, giving the semi-finished product the appropriate shape. Minced meat for chopped zrazy can be prepared from hard-boiled eggs and sautéed onions.

quality requirements

The cutlet mass should be homogeneous, juicy, have a pink-gray color, and the smell should be of good-quality meat with spices.

Cutlets and meatballs should be without cracks and broken edges, have a surface evenly breaded in wheat breadcrumbs. Tendons and pieces of bread should not be visible on the break. The smell is characteristic of benign meat with spices. Cutlets should have an oval-flattened shape with one pointed end, their thickness is 1-1.5 cm. The shape of the meatballs is flattened-rounded, the thickness of the semi-finished product is 1 cm.

The schnitzel should have an oval-flattened shape, 0.5-1 cm thick.

Chopped zrazy should be oval, decorated with chopped parsley and sprinkled with wheat breadcrumbs.

Meatballs should be ball-shaped, breaded in wheat flour, have the smell of benign meat, spices and onions.

Shelf life

Store semi-finished products from natural chopped mass of livestock meat for no more than 12 hours, and minced meat for no more than 6 hours at a temperature of 2-6 ° C.

1. Calculate the necessary raw materials and prepare the cutlet mass for 20 cutlets, if beef with a net weight of 56 g, wheat bread 14 g, milk or water 17 g are used for 1 cutlet.

2. How much can be cooked from 3.2 kg of pork cutlet mass, minced, if 89 g of meat, 16 g of bread, 23 g of milk are used for one semi-finished product?

Task 5. Process offal and prepare semi-finished products from them

Material and technical equipment

Equipment: gas burners for singeing feet and heads.

Inventory, tools, utensils: cutting boards, baking sheets, trays, knives, an ax, musat, a knife-slasher.

Raw materials: by-products. liver, brains, tongue, kidneys, heart, udder, tail, heads, legs.

The sequence of technological operations at cooking offal

Organize your workplace

Culinary use of offal is given in table. 2.

table 2

Offal	culinary appointment	Cutting method
	For frying, stewing, Stroganoff	Portion pieces of rectangular shape 1-2 pieces per serving. Bars - Stroganoff
	For frying, cooking	Cut into two halves
	For cooking
	For cooking, frying
	For boiling, stewing, deep-frying	Whole, cubed (goulash)
	For cooking, stewing	Whole, pieces
Lips, ears, tail	For cooking	Whole, pieces
Heads, legs	For cooking, stewing	Whole, pieces

Offal processing

Head processing. The heads of cattle are singeed, washed, cleaned. They separate the lips and tongue, cut off the upper cranial bone and take out the brains. Pig and calf heads and ears are scalded, cleaned and washed. Having cut the flesh from the forehead to the nose, cut it off along with the ears.

Foot treatment. The legs of cattle, if they came with wool, are singeed, cleaned, the hooves are removed from them, washed thoroughly, cut into two parts across, and then along. Soak in cold water for 2-3 hours. Veal and pig legs are scalded, cleaned, hooves are removed from them and then singeed. The meat on the legs is cut on both sides along the bones, cuts are made in the joints and the meat is removed from the bone along with the skin.

Brain processing. The brains are soaked in cold acidified water for 1-2 hours. Then, without removing them from the water, the film and blood vessels are removed from them.

Liver processing. The liver is washed, the bile ducts are cut out of it, lightly beaten with the flat side of the knife and the film is removed from it. When processing ice cream beef liver waste is 17%, pork -12%.

Language processing. The tongue is cleaned of impurities, the neck is removed and washed thoroughly.

Heart processing. The heart is cut lengthwise, large vessels are cut out, washed.

Kidney processing. Remove fat from the kidneys. beef kidneys cut in half lengthwise, soak in cold water for 2-3 hours (the water is changed every hour).

Treatment of stomachs. The stomachs of cattle are turned out, washed, soaked for 8-12 hours in running water, after which they are thoroughly cleaned and washed again. Then they are scalded, cleaned of the mucous membrane and soaked again in cold water for 3-4 hours, changing the water every hour.

Bone processing. The bones are cut and washed.

Lung processing. The lung is washed, cut into pieces, having previously cut out the bronchi, and washed thoroughly again.

Udder processing. The udder is cut into pieces and soaked in cold water.

Tail processing. Tails of beef, veal, lamb are cut into pieces, washed and soaked in cold water for 5-.6 hours

quality requirements

All by-products must be of good quality, not have foreign odors, be properly processed, washed. A specific smell in the kidneys or the presence of mucus in the stomachs is not allowed. Feet and heads must be singed, cleaned and washed.

Shelf life

Chilled food bones and offal are stored for no more than 24 hours at a temperature of 2-6 °C.

Fill out the data in a notebook and hand over the work to the teacher.