Technological scheme for the preparation of schnitzel from poultry meat. Pork schnitzel - meat "king" at any celebration

One of the most popular dishes all over the world is chop. cook it up tasty dish from the loin of pork, chicken or turkey. Before frying in a pan, a piece of meat must be beaten off with a special hammer and dipped in breadcrumbs. Schnitzel is considered similar to a chop in terms of the method of preparation. But still, these two dishes have a row distinctive features. In our article we will talk about what a schnitzel is, what is its history of origin and what are the secrets of cooking. Also, be sure to present the best of his recipes.

What is a schnitzel?

This word, translated from German, means "a piece of meat." So what is a schnitzel? The origin of the dish is directly related to Austrian cuisine, which at one time fell under the direct influence of German. The world's most popular Wiener Schnitzel is a large, thin piece of veal breaded in flour, egg, breadcrumbs and deep-fried until golden brown and crispy. It is in the special breading that the whole secret of cooking lies. The main difference between chop and schnitzel is that the latter is not beaten with a special hammer. Today, when preparing the dish, not only veal is used, but also other types of meat and even poultry.

The origin of the schnitzel is associated with the Milanese chop and the name of the Austrian emperor Ferdinand I. Once he heard a report from his field marshal on the military situation in Lombardy and noticed that his story mentions the famous Italian "cutlets". The emperor demanded that his cook prepare a similar dish, which later received the name "Viennese schnitzel". Subject to certain technology, it will be easy to cook it at home.

Classic Viennese veal schnitzel

This dish is one of the most popular in Austrian cuisine. You can figure out what schnitzels are only by trying to master classic recipe. In the cooking process, it is necessary to take into account several secrets at once, allowing you to get the very crisp that has become calling card dishes.

You can learn how to cook schnitzel from the following step by step instructions:

1. Subject to the classic recipe for this dish, it is necessary to prepare a piece of veal 4 mm thick. It is not recommended to beat it with a hammer, but be sure to cut the edges.
2. Salt and pepper the piece of meat.
3. Eggs (2 pcs.) Beat well with a fork and salt. Pour onto one plate breadcrumbs(80 g), and on the other - flour (60 g).
4. First dip the prepared veal in flour, roll on all sides, and then dip in a beaten egg. Finish the breading by wrapping the schnitzel in breadcrumbs. Put the prepared pieces of meat on a plate and send for 5 minutes in the cold. This will allow the breading to set well.
5. Heat enough vegetable oil in a frying pan. Put schnitzels in it. Fry on each side for 5 minutes until a copper-colored crust forms. In the process of cooking, make sure that the oil gets on the top of the schnitzel. Otherwise, it will turn out dry.

Perfect marbled beef schnitzel

AT traditional recipe of this dish, the meat is not beaten off with a special hammer. Indeed, if the schnitzel is made from real marbled beef, this step can be easily skipped. If more rigid meat is used and the thickness of the piece exceeds 1 cm, it is still recommended to slightly beat it off. Otherwise, the beef will not have time to cook in the pan and it will turn out tough.

The schnitzel recipe is as follows:

1. Prepare marbled beef(3 pieces), salt and pepper.
2. In a deep bowl, beat 2 eggs with a fork. Add some salt and pepper to this mixture. Pour a glass of flour and breadcrumbs into separate plates.
3. Pour into the pan vegetable oil 1.5 cm thick. Real schnitzel must be deep-fried.
4. Bread the pieces of meat first in flour, then in the egg, and then in breadcrumbs.
5. Heat the oil over medium heat and dip the breaded schnitzels into it.
6. Fry the meat for about 1.5 minutes on each side. You should be guided by the ruddy crust.

Chicken fillet schnitzel

The peculiarity of this dish is a thin crispy crust on the outside and tender meat inside. Chicken schnitzel is prepared very quickly, but it turns out no less tasty than veal or beef. And most importantly, it always bakes well inside, but at the same time remains juicy. Schnitzel recipe with photo is presented below.

Step by step the dish is prepared in the following sequence:

1. FROM chicken breast the skin is separated, the bones are removed. The fillet is cut into steaks 1 cm thick.
2. In a separate plate, a clove of garlic squeezed through a press, salt, ground black pepper and nutmeg. Pieces of meat are rubbed with a dry mixture and left on the table for 5 minutes.
3. Meanwhile, three types of breading are being prepared: an egg beaten with salt, crackers and flour.
4. Vegetable oil is heated in a skillet over medium heat.
5. Chicken steaks are first dipped in flour, then in egg and breadcrumbs. The crumbs should be beaten in with your fingers to make the breading denser.
6. Fry alternately chicken schnitzels In oil. Lay them out on a paper towel to remove excess oil.

Delicious turkey schnitzel

Fans will also like this dish. fried meat, and adherents diet food. To prepare such a schnitzel according to the recipe with a photo, you will need four halves of a turkey breast. In the process of preparing the dish, it is recommended to beat off the meat to get large and thin pieces. From this amount of products, you can fry four delicious schnitzels.

Step by step cooking is as follows:

1. The turkey fillet is covered with a film and beaten off with a special hammer on both sides.
2. Then it needs to be salted and peppered.
3. Dip the prepared fillet in the beaten egg, then in the breadcrumbs. The breading should be dense so that the meat inside is juicy.
4. Fry schnitzels in in large numbers oils. Serve with green or potato salad.

How to cook pork schnitzel in a pan?

As you know, for the preparation of this dish today are used different types meat. Pork is no exception. The only caveat is that ready schnitzel It is recommended that after cooking in a pan, send it to the oven for 5 minutes. This will allow you to be 100% sure that the dish is completely ready.

In a step-by-step instruction, we will tell you how to cook pork schnitzel in a pan:

1. Pork neck (500 g) cut into portioned steaks 1.5 cm thick.
2. Salt, pepper the meat and beat it under the film. The thickness of the finished piece should be 5 mm.
3. Marinate the pork in chopped onion and garlic (1 each) for 10 minutes.
4. For breading, beat 2 eggs in a bowl, salt them and pour a little ice water (3 tablespoons). On separate plates, prepare flour and breadcrumbs.
5. Heat oil in a frying pan.
6. Dip the meat into the flour, then into the egg, and lastly into the breadcrumbs.
7. Fry the schnitzels alternately for 1.5 minutes on each side.
8. Transfer them to a baking dish and send to the oven preheated to 250 ° C for 5 minutes.

Minced meat schnitzel in a pan

This dish cannot be called a cutlet in any way, despite the fact that it is prepared from meat minced in a meat grinder. Schnitzel in a frying pan minced pork prepared in breading, as in the traditional recipe. However, it tastes more tender and soft.

Minced meat schnitzel in a pan is prepared in the following sequence:

1. Add salt and pepper to chopped pork (300 g).
2. Gather the meat into a ball and beat it well, throwing it from the height of your height onto the table up to 15 times. Thanks to this, the minced meat will become more elastic and it will be easy to form a schnitzel out of it.
3. Divide minced meat into 2 parts. Put each one on cling film and use your hands to form a flat cake.
4. Transfer the schnitzel blank to the palm of your hand. Then dip it first in the beaten egg and then in the breadcrumbs.
5. Fry the schnitzel in hot oil. After the pan, transfer the finished product to a paper towel.

Pork schnitzel in the oven

There is no doubt that the meat cooked according to this recipe will be completely baked. It remains only to figure out how to cook schnitzel in the oven so that it turns out tender and juicy inside.

First, pork (400 g) is cut into steaks 2 cm thick. Then the meat is lightly beaten and smeared with mayonnaise on all sides. While the steaks are marinating, you need to prepare the breading: a beaten egg and flour with salt and pepper.

The oven heats up to 200°C. The meat is dipped first in the egg and then in the flour. Breading should be repeated up to three times to make the crust more dense. Place the schnitzels on a greased baking sheet. Bake meat for 40 minutes.

Now you know what a schnitzel is. It remains only to cook it for dinner tonight.

For those who are tired of my J cakes
I cooked this schnitzel by analogy with the Vienna schnitzel, but the difference is that the "Viennese" is made from veal, and today I cooked pork. An important feature of such a schnitzel is that it is prepared in a breading consisting of flour, eggs and crackers, which allows you to achieve a very beautiful and crispy crust. So, very fast, very simple, very tasty - the thinnest chop with a beautiful golden crisp. Lunch in 10 minutes! Ready?

INGREDIENTS:
500 g pork fillet
150 g flour
2-3 eggs
150 g breadcrumbs
Salt pepper
frying oil

COOKING METHOD:
Cut the meat into pieces about 1 cm thick, and beat off very thinly - about 3 mm. Salt and pepper on both sides.
Prepare 3 bowls for breading. Pour flour into one, break eggs into another and mix them with a fork until smooth, pour crackers into the third.

In a frying pan, heat up the oil for frying. It should cover the bottom by about 1 cm. That is, when frying, the schnitzels should float in oil. So that the schnitzels are not greasy and do not absorb excess oil, it must be warmed up really strongly, literally, hot.

Dip each schnitzel first in flour on both sides.
Then - in the egg on both sides. And last but not least, the breadcrumbs.

We send the schnitzels to the pan and fry until golden brown.

Flip over to the other side and fry until golden brown. This will only take a couple of minutes. In this case, the crust will be crispy, and the meat will be sufficiently fried, as it is very thin. Remove the schnitzels and place on a plate lined with several layers of kitchen paper towels to soak up excess fat.

Serve hot with green salad or any side dish of your choice. Enjoy your meal!

Schnitzel chop - from the pulp of the hip part of lamb, pork is cut into portioned pieces 1.5-2 cm thick. The pulp is beaten off, the tendons are cut, sprinkled with salt, pepper, moistened in a lezon and breaded in breadcrumbs, give the appropriate shape.

Heat treatment p / f. Put on a frying pan heated with fat, fry on both sides until golden brown and bring to readiness in the oven.

Dispense Rules

When vacationing, a garnish is placed on a portioned dish or plate, next to it is a schnitzel, poured with melted butter. As a side dish, use fried potatoes, poached vegetables, stewed cabbage, crumbly cereals, complex side dish. Schnitzel can be served with capers and lemon. In this case, fried potatoes are placed on a portioned dish, schnitzel is nearby, watered butter, warmed up with lemon zest(chopped straws and scalded), capers squeezed from the brine and a slice of lemon are placed on top.

Quality requirements for fried meat dishes:

Fried breaded meat dishes have a well-fried golden crust. Fully fried. The meat is cut across the fibers into thin slices. The cut color is gray to brown. The consistency is soft. The taste is moderately salty, the smell of fried meat. The taste of fats that were used for frying is allowed.

Technological scheme for the preparation of portioned semi-finished pork (schnitzel)

The technological scheme for the preparation of portioned semi-finished pork (schnitzel) is shown in Figure 3.1.

A technical and technological map has also been developed for the schnitzel.

Rice. 3.1. Scheme for the production of portioned semi-finished pork: "Schnitzel"

Technical and technological map No. 1.

Name of the dish (product): "Schnitzel"

Scope: retail trade network List of raw materials: pork (thigh part), egg, crackers.

Requirements for the quality of dishes: food raw materials and food products used for cooking this dish(products), meet the requirements of regulatory documents and have certificates of conformity.

Cooking technology

Portion pieces cut from the soft hip part are beaten and loosened, giving them an oval-oblong shape, moistened in a lezon, breaded in breadcrumbs.

Packaging and distribution requirements

The finished semi-finished product is cooled, placed in containers in one row semi-obliquely, packed, labeled, sent for transportation.

Each box is labeled with the details of the manufacturer.

The temperature of the product before shipment must be between 0C and 8C.

The period of storage, transportation and sale is no more than 24 hours, incl. at the manufacturing plant 8 h.

Literature

1. Departmental norms for the technological design of blank enterprises Catering(VNTP-04-86): Order of the Ministry of Trade of the Russian Federation No. 44 dated 28.02.1986.

2. Nikulenkova T.T., Lavrinenko Yu.I., Yastina G.M. Design of catering establishments. - M.: Kolos, 2000.

3. Designing catering establishments. Guidelines Part 1.2. - Novosibirsk: NSTU, 2001.

4. Collection of recipes for dishes and culinary products for catering establishments. - M.: Economics, 1996.

5. Collection of technical conditions and technological instructions for culinary semi-finished products, M .: "Economics", 1971.

PLAN.

Section I. Introduction. Stages of development of public catering. 2

Section II. Technology for the preparation of products from natural chopped mass. 6

1. Chemical composition of dishes from natural chopped mass. 6

2. Assortment of dishes. 7

3. Cooking technology. eight

4. Layout of the workshop and equipment placement. 24

Section III. Organization of labor in the production of meat dishes from natural chopped mass. 24

1. Organization of the workshop and workplaces 24

2. Organization of work in the shop. 27

3. Safety in the shop. 27

Section IV. List of used literature. thirty

Introduction. Stages of development of public catering.

On November 8 (October 27), 1917, V.I. Lenin signed a decree on the organization of public canteens, control over their activities and the distribution of food funds. The first canteens arose at the Putilov factory in Petrograd, and then in Moscow and other cities. In conditions of acute shortage of food and economic disruption during the civil war and foreign intervention, public canteens played an important role in providing food to the population.

During the NEP period, public canteens were transferred to the jurisdiction of consumer cooperatives and transferred to economic accounting. By the beginning of 1921, over 8 million people ate in them.

Until the thirties, the industry did not receive proper development, since the country's attention was directed to industrialization and the organization of the collective farm economy.

Having created the material base for the development of public catering in the country, on August 19, 1931, the Central Committee of the Communist Party of Bolsheviks adopted a resolution “On measures to improve public catering”, in which he noted the importance of public catering and provided for a number of measures aimed at improving the quality and expanding the range of dishes, improving sanitary conditions and strengthening the material and technical base of enterprises, to increase the interest of workers in the results of their work. First commissioned culinary schools, technical schools, institute. Commercial engineering factories produced the first domestic equipment. To improve the supply of raw materials, public catering enterprises received the right to procure agricultural products and organize subsidiary plots. Marriage was introduced finished products and culinary products.

During the Great Patriotic War of 1941-1945. the public catering system contributed to a more even distribution of food among the population, depending on the quality and quantity of their labor, helped to provide additional food for workers in the leading sectors of the economy, and primarily the defense industry.

In the post-war years, the network of public catering enterprises expanded at a significant pace and by 1955 reached 118 thousand units (in 1940 there were 87.6 thousand enterprises); the assortment of dishes has increased and the provision of enterprises with technological and refrigeration equipment has improved, the culture of serving the population has improved.

On February 20, 1959, the Central Committee of the CPSU and the Council of Ministers of the USSR adopted a resolution "On the further development and improvement of public catering", which provided for the transition of the industry to industrial rails in connection with the transition of canteens, restaurants, cafes and eateries to work with semi-finished products. It was planned to organize the production of semi-finished products at large kitchen factories, procurement factories, as well as at enterprises of meat and dairy, fish and Food Industry. The centralized production of semi-finished products makes it possible to organize their production more rationally, increase the productivity of cooks, create production lines, make better use of production space and waste, and reduce cooking costs.

After the September (1965) Plenum of the Central Committee of the CPSU, public catering enterprises began to gradually switch to a new planning system based on three or two indicators - trade with the allocation of turnover for the sale of their own products and profits, or only for the sale of their own products and profits. Particular attention was paid to the quality of dishes and forms of public service.

Public catering, which has become an important branch of the national economy, is closely connected with the development of the entire economy of the socialist state and with the solution of major social problems. In 1977, the turnover of public catering amounted to 21.1 billion rubles, 2333 thousand people were employed in the industry, 97 million people used the services of enterprises every day. Many new enterprises have been opened, and workers', school and student meals have been especially strengthened and improved. Progressive forms of service (set meals, food delivery to workplaces, a subscription system, mechanized lines for distributing set meals, etc.) have been introduced and widely approved, and the nutrition of people working in the evening and night shifts has improved.

By 1980, the turnover of public catering reached the volume of 24.4 billion rubles, which was 25% higher than in 1975. Output own production increased by 27%.

The industry has increased the production of quick frozen meals. In this regard, electrophysical processing methods are introduced. food products, devices of periodic and continuous action with infrared and microwave heating are created and produced.

Automated washing departments are being created, including a number of specialized machines and vehicles. Particular attention was paid to rational nutrition, to the introduction of complex meals compiled on a scientific basis. Nutrition rations were developed for various professional groups, depending on the nature of work, taking into account energy costs and physiological needs for basic nutrients (for example, in a research institute for public catering using a computer).

Branch management is carried out by the Ministry of Trade of the USSR, the Ministries of Trade of the Union and Autonomous Republics, the Department of Trade and Public Catering of the Executive Committees of the Soviets of Working People's Deputies.

In cities with a wide network of public catering establishments, there are trusts of canteens, cafes, and restaurants. In small towns, the management of the public catering system and trade is combined into trade. Ministries and departments develop and implement measures to develop, locate and specialize a network of enterprises, introduce progressive forms of service, improve the culture of production and the quality of dishes, train personnel, monitor compliance by enterprises with sanitary rules, prices and margins, standing scales, and so on.

At the end of the 1980s, many public catering enterprises began to work on the basis of cost accounting, i.e. have their own balance. Many cooperative catering establishments were opened, although most of them continued to remain part of state trade associations. They supplied enterprises with raw materials, semi-finished products and items of material and technical relations, directed the work of all enterprises to fulfill the instructions of higher levels, engaged in the selection and training of personnel, set the working hours of enterprises, introduced new equipment and progressive forms of service, new technology, organized equipment repairs and laundry underwear.

Planned in 1986 Considerable attention was paid to the main directions of economic and social development of our country and the improvement of the public catering system. Further complex automation of the processes of cooking and serving the population, the introduction of large procurement enterprises and the centralized supply of enterprises with semi-finished products, the introduction of new progressive technologies were assumed.

However, the change of planned relations in the economy to market ones in the early 1990s determined a sharp turn in the development of public catering enterprises. It has taken the path of creating small, compact, self-sustaining enterprises with a high level of service and quality of cooking, i.e. The priority was not quantity, but quality.

Of course, large catering establishments still exist today. But the level of their equipment, the quality of food preparation, and the culture of service are entering into increasingly fierce competition with the McDonald's that have appeared in our country, various cafes, snack bars, and other enterprises opened by foreign firms in our country.

Creation in Russia of public catering enterprises with high quality of prepared products, level of service, most convenient for visitors is one of the most important tasks facing the public catering system today.

II section. The technological process of preparing meat dishes from chopped mass.

1. Chemical composition.

Meat is the carcass of slaughtered animals, whose skins, head, lower limbs and internal organs have been removed.

The composition of the pulpy part of the meat-muscle, adipose and connective tissues includes organic (proteins, fats, carbohydrates, extractives, vitamins, enzymes) and inorganic substances (water and mineral salts). The quantitative ratio of these substances depends on the species, breed, sex, age, fatness of the animal, as well as on the part of the carcass and other factors.

Proteins in the meat of various animals contain from 15 to 20%. The bulk (75 - 85%) are complete proteins, including the entire complex of amino acids necessary for building tissues of the human body.

Complete, easily digestible proteins (myosin, actin, actoliosin, myogen, myoalgushin, globulin x, myoglobin) are found mainly in muscle tissue, which determines its greatest nutritional value compared to other tissues.

Myosin is the most important protein in muscle tissue, accounting for 40-45% of all its proteins. Myosin is characterized by a high ability to swell, does not dissolve in water, its coagulation temperature is 45 - 50 0 C.

Actin makes up about 15% of all muscle proteins. When combined with myosin, it forms the complex protein actomyosin, which is insoluble in water and, unlike myosin and actin, has a high viscosity.

Myogen is contained in muscle tissue about 20% of the total amount of proteins. Myogen is easily soluble in water, at a temperature of 55 - 65 0 C it coagulates, forming a brown foam on the surface of the broth.

Myoalbumin makes up 1–2% of all proteins in muscle tissue, dissolves in water, coagulates at a temperature of 45–47 0 C.

Globulin X in muscle tissue ¾ about 20% of the total amount of proteins, it dissolves in saline.

Myoglobin is a complex protein consisting of the protein globin and the non-protein substance gelg, which contains iron. Myoglobin accounts for only up to 1% of the total amount of muscle tissue proteins. Myoglobin is able to react with atmospheric oxygen, hydrogen sulfide and other gases.

Collagen is found in all types of connective tissue, but it is especially abundant in tendons and bones. It swells in cold water, but does not dissolve. With prolonged heating in water at a temperature of 60 - 95 0 C, collagen is boiled down and passes into glutin, which, when cooled below 40 0 ​​C, forms a jelly.

Elastin is found in significant amounts in the occipito-cervical ligament, walls of blood vessels, and abdominal muscles. Amount of fat in animal meat various kinds varies greatly - from 2% (for veal) to 40% (for pork) of carcass weight and depends mainly on the fatness of the animal. Carbohydrates Meat consists mainly of glycogen, or animal starch, which is a reserve nutrient material and plays an important role in the process of meat maturation. In meat it is up to 0.8%, in the liver - from 2 to 5%.

Extractive substances of meat are divided into nitrogen-free and nitrogenous. Nitrogen-free substances include glycogen and its decay products - maltose, glucose, lactic acid, etc. The most important nitrogenous substances are creatine, creatine phosphate, carnosine and adenosine phosphates - adenosine triphosphoric, adenosine diphosphoric and adenosine monophosphoric acids.

Meat vitamins are represented by water-soluble and fat-soluble groups. Water-soluble vitamins B 1 , B 2 , B 6 , B 12 are contained in the muscle tissue of slaughter animals. Fat-soluble vitamins A, D, E are concentrated in adipose tissue.

Enzymes are protein substances that accelerate the synthesis and breakdown of substances in the body of an animal, and in the carcasses of slaughtered animals - only the breakdown of these substances. Water in meat contains from 47 to 78%, depending on the fatness and age of the animal.

Mineral substances in meat can be from 0.8 to 1.3%.

The calorie content of meat is determined by its chemical composition and digestibility, which mainly depend on the species, age and fatness of the animals, as well as on the part of the carcass.

2. Assortment of dishes .

The range of dishes from natural minced meat is quite wide and varied. There are many types of steaks, schnitzels, zrazy, meatballs, rolls from various types of meat. Lula kebab is prepared from lamb, kupaty is made from pork.

For further description, I have chosen 5 main dishes that are most often used in catering establishments.

1. Schnitzel natural chopped

2. Meatballs in sauce

3. Chopped beefsteak

4. Lula kebab

5. Cutlet natural chopped.

3. Cooking technology.

3.1. Instructional-technological map.

Schnitzel natural chopped.

To prepare a semi-finished product, the cutlet meat of beef, lamb or pork cut into pieces is combined with raw fat, crushed in a meat grinder, water (or milk), salt, pepper are added, mixed, and then oval-shaped semi-finished products 1-1.5 cm thick are formed.

In the process of preparing chopped semi-finished products, it is necessary to take measures that reduce the bacterial contamination of raw materials and finished semi-finished products(cutlet meat is washed with cold running water; minced meat and cutlet mass are cooled by adding cold water or edible ice).

Molded semi-finished products are immediately sent to heat treatment or placed in a refrigerator to cool to 6°C.

II. Side dish preparation.

For garnish, crumbly cereals are used, pasta boiled, fried potatoes (from boiled), fried potatoes (from raw), boiled vegetables with fat, vegetables poached with fat, pumpkin, zucchini, fried eggplant, as well as complex side dishes.

IV. Roasting semi-finished product.

Semi-finished products are moistened in a lezon, rolled in breadcrumbs, then put on a frying pan or baking sheet with fat heated to a temperature of 150-160 C, and fried for 3-5 minutes on both sides until a crispy crust is formed, and then brought to readiness in fryer cabinet at a temperature of 250-280°C (5-7 min).

V. Release of the finished dish.

A side dish is put on a plate, a schnitzel is placed next to it, poured over with fat from frying.

Ready-made schnitzels must be completely fried: the temperature in the center of the finished products must be at least 5 ° C, for products from cutlet mass - at least 90 ° C. Organoleptic signs of the readiness of products are the release of colorless juice at the puncture site and gray color on the cut.

Technology system.

Meatballs in sauce.

I. Preparation of a semi-finished product.

In the process of preparing a semi-finished product, 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; minced meat and cutlet mass are cooled by adding cold water or food ice).

Cooked minced meat is cut in the form of balls weighing 10-12g.

II. Side dish preparation.

Side dishes - crumbly cereals, boiled rice, mashed potatoes, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat. Garnish №№ 744, 750, 753, 757, 759-761, 765, 773, 793

III. Preparation of the sauce.

Sauces - red with roots, tomato, sour cream, sour cream with tomato, sour cream with onion. Sauce №№ 824, 827, 828, 829, 863-865

IV. Bringing the dish to readiness.

Bread the semi-finished product in the form of balls in flour, put in 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 fold into a shallow dish in 1-2 rows, Pour sauce over and simmer for 10-15 minutes. until ready.

V. Release of the finished dish.

Put a side dish on a plate, next to the meatballs, then pour over the sauce in which they were stewed.

VI. Quality requirement or organoleptic evaluation of finished food.

VII. The scheme of the dish and the calculation of raw materials.

Chopped beefsteak.

I. Preparation of a semi-finished product.

To prepare a semi-finished product, chopped cutlet meat of beef, lamb or pork is crushed in a meat grinder, pork fat cut into 5x5 mm cubes, water (or milk), salt, pepper are added, mixed.

Cooked minced meat is cut in the form of oval-shaped products.

II. Side dish preparation.

Side dishes - crumbly cereals, boiled pasta, boiled potatoes, fried potatoes (from raw), fried potatoes (from boiled), fried potatoes, boiled vegetables with fat, vegetables stewed with fat, vegetables in milk sauce, pumpkin, zucchini, eggplant fried.

IV. Roasting semi-finished product.

Semi-finished product in the form of oval-shaped products breaded (or not breaded) in flour, put in 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.

V. Release of the finished dish.

There are many ways to serve steaks, but the main ones are three: 1) along with a side dish - fried potatoes or complicated side dish, pouring over the juice in which the steak itself was fried; 2) with onions, i.e. on top, rings of onion fried in friutir are laid, garnished with fried potatoes, sprinkled with dill or parsley (rustic); 3) with an egg, i.e. on vacation, a fried egg is placed on a steak from one egg (Hamburg style).

VI. Quality requirement or organoleptic evaluation of finished food.

The surface is smooth, without cracks and gaps, evenly colored.

Sectional view - homogeneous mass, without visible individual pieces of meat, bread, tendons. Rose-red shade is not allowed. The taste of bread, rancid fat and other extraneous tastes and odors are not allowed. The texture is juicy, soft.

VII. The scheme of the dish and the calculation of raw materials.

Lula kebab.

I. Preparation of a semi-finished product.

To prepare a semi-finished product, cut into pieces lamb cutlet meat, onions, raw fat are crushed in a meat grinder, salt, pepper are added, mixed.

Cooked minced meat is formed in the form of sausages.

II. Side dish preparation.

Used to make garnish green onion, greens, as well as pita bread.

To prepare it, a stiff dough is kneaded from flour on water, rolled out pita bread 1 mm thick, baked on a baking sheet without fat.

IV. Roasting semi-finished product.

Semi-finished products are strung on a skewer and fried on coals until cooked.

V. Release of the finished dish.

When serving, kebab is placed on pita bread, garnished with onions, herbs, and sprinkled with sumac. Lula kebab can be served without lavash.

VI. Quality requirement or organoleptic evaluation of finished food.

The surface is smooth, without cracks and gaps, evenly colored.

The sectional view is a homogeneous mass, without visible individual pieces of meat, bread, tendons. Rose-red shade is not allowed. The taste of rancid fat and other extraneous tastes and odors is not allowed.

VII. The scheme of the dish and the calculation of raw materials.

Cutlet natural chopped.

I. Preparation of a semi-finished product.

To prepare a semi-finished product, cutlet meat of beef, lamb or pork, cut into pieces, is combined with raw fat, stale wheat bread 1st or premium, previously soaked in milk or water, raw onions, crushed in a meat grinder, add water (or milk), salt, pepper, mix.

Cooked minced meat is cut in the form of oval-flattened products with one pointed end, 1-2 cm thick.

II. Side dish preparation.

Side dishes - crumbly cereals, boiled beans, boiled pasta, boiled potatoes, fried potatoes (raw), fried potatoes (boiled), fried potatoes, boiled vegetables with fat, fried tomatoes, pumpkin, zucchini, fried eggplant.

№№ 744, 750, 753, 757, 760-761, 765-766, 784, 785

IV. Roasting semi-finished product.

Bread the semi-finished product in the form of oval-shaped products in flour or breadcrumbs, put in 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.

V. Release of the finished dish.

Put a side dish, cutlet on a plate and pour over the meat juice formed during frying.

VI. Quality requirement or organoleptic evaluation of finished food.

Products are evenly coated with breading, the surface is even, without cracks and breaks, evenly colored, light brown.

The sectional view is a homogeneous mass, without visible individual pieces of meat, bread, tendons. Rose-red shade is not allowed. The taste of bread, rancid fat and other extraneous tastes and odors are not allowed. The texture is juicy, soft.

VII. The scheme of the dish and the calculation of raw materials.

4.Planning and placement of equipment.

Equipment placement requirements are as follows: it must be located optimally in such a way as to ensure consistency technological process, to separate the areas for processing raw materials from the areas for preparing semi-finished products, and at the same time to minimize the amount of time for transferring semi-finished products from one workplace to another, to make work as convenient and equipped as possible.

Picture 1.

Section II. Labour Organization.

1. Organization of workplaces in the workshop .

For primary processing of beef, lamb, veal, pork, poultry, game, offal and the preparation of semi-finished products from them, which are then used to prepare dishes from natural chopped mass, a meat workshop is organized at catering establishments.

Jobs in the meat shop are organized for two technological processes: for the processing of meat of cattle, pork, lamb and veal; for processing poultry, game and meat by-products.

The meat should be delivered to the shop already thawed. In medium and small enterprises, it is washed with brushes, for which a special bath should be provided in the meat workshop.

To divide carcasses into parts, a special cutting chair should be provided in the workshop (a round deck made of hardwood with a diameter of 600-650mm and a height of 800mm), at large enterprises a band saw is used. For cutting and butchering, the workplace must be equipped with a butcher's ax and cutter knives.

Further, during the technological process in the workshop, a cutting table is needed for deboning, cleaning and cutting meat, and each of the workers must be provided with at least 1.5 meters of table length with a table width of 1 m (table height should be 0.9 m). The metal table tops should be provided with bumpers so that the meat juice does not flow onto the floor. Install drawers under the table covers for easy storage of tools and inventory.

For cutting, beating and breading portion semi-finished products separate workplaces are organized, also equipped with production tables, the total length of which is determined at the rate of 1.25 m of table length for each cook. Tables can be used ordinary and specialized. Next to ordinary tables, it is necessary to install a refrigerator for storing meat and ice cream. In a specialized table, the lower part of the table is provided for these purposes, and the upper part is a shelf for storing spices and breading. For short-term storage and transportation of semi-finished products, mobile racks of various sizes can be provided.

The workplace for the preparation of minced meat and semi-finished products from it is equipped taking into account the performance of several technological operations: preparing minced meat, dosing it into portions and shaping various semi-finished products.

In large enterprises for the preparation of minced meat, meat grinders, cutters, meat mixers with an individual drive are installed, in small workshops - universal drives with interchangeable mechanisms. In small enterprises, desktop meat grinders are used. They are installed on the same table where meat is deboned and semi-finished products are prepared.

At the workplace for the preparation of semi-finished products, there should be bench scales, medium knives, cutting boards and grills for meat grinders, a mortar and pestle, breading utensils, containers for semi-finished products.

At the workplace for mechanized molding of cutlets, a cutlet-forming machine is installed, to the right of it - a mobile bath with a finished cutlet mass, and to the left - a table for receiving and placing cutlets on a baking sheet, as well as a mobile rack. Workplace for manual dosing and shaping of minced meat products - schnitzels, cutlets, meatballs, etc. are organized on an ordinary or specialized production table of the same type as for cutting lumpy semi-finished products.

For storage of finished semi-finished meat products Refrigerated cabinets should be provided in the workshop.

An approximate view of the workplace of the cook during the processing of meat and the formation of semi-finished minced meat products is shown in Figure 1.

The number of equipment in the workshop and the need to equip it with equipment is determined by the amount of raw materials processed per shift. Calculation required amount workers are produced according to production rates of approximately 20 kg / hour. Based on the required number of workers in one shift, it is determined, as already indicated, the length of the desktops.

For the preparation of dishes from semi-finished products, it is necessary to provide a hot shop, which should be located in close proximity to the cold shop and the dispensing room, since it is connected with them.

For the most perfect organization of workplaces in a hot shop, modular equipment is considered the best. Its linear arrangement along the walls ensures the necessary sequence of technological process operations, which saves production space and labor costs for cooks.

Above the heating equipment it is necessary to install ventilation pumps that remove vapors and products of combustion, as well as grease filters.

The equipment can be assembled from the required number of standard modules produced by the industry, depending on the capacity of the enterprise and the expected number of finished products. Electric or gas stoves, ovens, a barbecue oven with skewers, a deep fryer for frying potatoes, electric frying pans with thermostats to maintain desired temperature, digester boilers.

Also important is the correct selection of dishes by volume and purpose. The dishes must meet the following requirements: be made of non-oxidizing metal, have a flat bottom, smooth walls, firmly attached handles, marking indicating the capacity. For cooking, it is necessary to provide pots different capacity, for passivating, stewing, poaching - cylindrical and conical stewpans, for frying - braziers and pans.

In addition, sufficient equipment is required with various scoops, spatulas, sauce spoons, skimmers, forks, and other small implements.

For serving dishes, it is convenient to install distributing racks with table heating and a heating cabinet and a food warmer for sauces.

Production tables should be equipped with racks, shelves, built-in baths, a mobile bath for washing cereals can be provided.

2.Organization of labor in the shop.

The work of the shop in large enterprises is managed by the head of the shop, and in small and medium-sized enterprises - by the cook-foreman.

The head of the workshop distributes the work among the members of the team, determines the required amount of raw materials, types of semi-finished products and the time for their release.

When distributing tasks, the qualifications and experience of the cooks should be taken into account.

Slicing semi-finished products, dressing poultry and game, making portioned semi-finished products are entrusted to chefs of higher qualification.

The foreman (or shop manager) is obliged to monitor compliance with the rules of the technological process, the output of semi-finished products, the serviceability and proper use of equipment, tools, and inventory. He is also responsible for the sanitary condition of the workshop, compliance with labor discipline and internal regulations by employees.

With a centralized supply of semi-finished products in preparation enterprises there is no need to organize blank shops with primary processing of raw materials.

However, many semi-finished products need to be finished before they enter the hot shop. For execution pre-training operations: preparation of minced meat from cutlet meat; minced meat dressings; molding and breading cutlets, meatballs and other operations - a workshop for the completion of semi-finished products can be organized. The organization of such a workshop is expedient in large and medium pre-training enterprises. In small pre-training enterprises for this purpose are allocated special jobs in the cold shop.

When organizing work in a hot shop, the most important conditions are the availability of sufficient lighting, the correct distribution of chefs by qualification, the correct selection and arrangement of equipment in the workshop.

3.Occupational health and safety

When working in a meat and fish shop, the following rules must be observed:

it is forbidden to work on a meat grinder without a safety ring; meat can only be pushed into the machine with a wooden pestle;

prohibited from working on cutter with a faulty microswitch;

it is possible to remove or attach interchangeable machines to the universal drive only when it is completely turned off;

before work, lock the universal drive trolley with screws;

for singeing poultry and offal, it is necessary to use special plates with an exhaust hood;

it is forbidden to take the fish out of the baths with your hands; wire scoops should be used for this purpose;

meat workers. must wear protective chain mail;

foot gratings must be installed on the floor next to the production tables;

knives should have well-fixed handles and be stored in a specific place;

production baths and tables should have rounded corners.

During work, it is necessary to remove and recycle waste in a timely manner, monitor the sanitary condition of the workshop and each workplace, thoroughly rinse and wipe all machines after work is completed, scald the cutting chair with boiling water and cover it with salt.

Hooks for hanging meat should be placed no more than 2m from the floor.

When working in a hot shop, employees must necessarily study the rules for operating mechanical and thermal equipment and receive practical instructions from the production manager. In the places where the equipment is located, the rules of operation must be posted.

The floor in the workshop should be flat, without protrusions, not slippery.

The temperature in the workshop should not exceed 26 degrees C.

Disassembly, cleaning, lubrication of any equipment can be carried out only when the machines are completely stopped and disconnected from sources of electricity, steam and gas.

Electrical equipment must be grounded.

Passages near workplaces should not be cluttered with dishes and containers.

The lids of stationary cooking pots may only be opened after 5 minutes. after the cessation of the supply of steam or electricity; before opening, lift the turbine valve and make sure that there is no steam. Open the lids of wall-mounted boilers towards you.

Finished products weighing more than 20 kg should be transported on trolleys.

It is forbidden to melt the plates with flammable liquids (kerosene, gasoline).

When deep frying, the products should be dried and put into the fat away from you.

There must be a first aid kit with a set of medicines in the workshop.

In case of accidents associated with disability, an act should be drawn up in the form.

Section III.

List of used literature.

Buteykis N.G. Organization of production of public catering enterprises. M., 1985.

Gernatovskaya V.V., Schneider B.L. Fundamentals of organization and economics of production of public catering enterprises. M., 1968.

Grishin P.D., Kovalev N.I. Cooking technology. M., 1972.

Handbook of catering technologist. M., 1984.

Uspenskaya N.R. A practical guide for the cook. M., 1982.

Training manual for the cook. M., 1965.