Cutlet mass is prepared from fleshy fish containing a small amount of small intermuscular bones - cod, catfish, pike, pike perch, burbot, sea bass, saithe, capelin, silver hake. fish dishes cutlet mass fry, stew, bake.
Cutlets or meatballs fish. Cutlets are formed from the fish cutlet mass, breaded, fried in the main way on both sides until golden brown 8-10 minutes and bring to readiness in the oven for 5 minutes.
Cutlets (1-2 pieces per serving) are garnished with fried or boiled potatoes, mashed potatoes, boiled or poached vegetables with fat, crumbly buckwheat porridge. Products are poured with butter. Meatballs can be poured with tomato sauces, basic red, sour cream or sour cream with onions. You can serve the cutlets separately with tomato or sour cream sauce or pour it on a plate next to the cutlets.
Fish meatballs. Meatballs are prepared in the form of balls of 3-4 pieces. per serving, placed on a baking sheet, fried in the main way on both sides, poured with sauce and stewed for 10-15 minutes. This dish can be prepared by replacing bread with stewed rice, as well as baked.
When serving, place in a warmed plate boiled potatoes or rice, mashed potatoes, ready-made meatballs are placed nearby, which are poured over with the sauce used for stewing. The garnish is poured with oil, the dish is sprinkled with chopped herbs.
Fish body. This dish is crescent-shaped zrazy made from fish cutlet mass, which in Russian cuisine was called telny. Hence the name of the dish. The shaped body is moistened in a lezon and breaded in breadcrumbs, deep-fried for 3-4 minutes until a crispy crust is formed, removed with a slotted spoon and transferred to a colander to drain the fat. The body is placed in a frying pan, placed in a fried cabinet, preheated to 250 ° C, and kept there for 4-5 minutes until small air bubbles appear on the surface of the product.
They release 2 pcs. per serving with fried potatoes, green peas seasoned with butter or milk sauce, or with a complex side dish, pour over melted margarine, sprinkle with chopped herbs. Tomato sauce is served separately in a gravy boat. Fish zrazy can also be cooked in the form of bricks, like meat.
Catfish, or ice fish 144, or pike 163, or cod 89, or sea bass 98, wheat bread 18, water or milk 25 - fish cutlet mass 106; onion 26, cooking oil 4, fresh porcini mushrooms 17; or fresh champignons 18, eggs] /6 pcs., crackers 1.5
weight of minced meat 28; eggs 1/6 pcs., crackers 6 - semi-finished product weight 145, cooking oil 12, garnish 100, table margarine 5, sauce 75. Yield 300.
Fish meatballs with tomato sauce. Finely chopped sautéed is added to the fish cutlet mass. onion, eggs, table margarine, mix, form meatballs weighing 15-18 g, stew in water or broth for 10-15 minutes.
When serving, a side dish is placed on a plate - boiled rice or potatoes, mashed potatoes or boiled vegetables with fat, meatballs next to it. Pour over tomato sauce, sour cream or sour cream with tomato.
Products from cutlet mass are prepared in fried, stewed and baked form. In order for the products to be lush, tasty and juicy, they are fried immediately before the holiday on both sides and brought to readiness in the oven. Readiness is determined by the appearance of white bubbles on the surface of the products. Losses during heat treatment of products from cutlet mass are 19%. When you leave the products poured with melted butter, meat juice or pour the sauce.
Cutlets, meatballs with garnish. Prepared semi-finished cutlets or meatballs are placed on a baking sheet or a frying pan heated with fat, fried until a crispy crust is formed, put in an oven and brought to readiness. When on vacation, a garnish is placed on a portioned dish or plate, next to it are cutlets, poured with melted butter or red, onion, red sauces with onions and gherkins, tomato, sour cream, sour cream with onions are added. Serve with a simple or complex side dish. On vacation, meatballs are placed in a ram and poured with sour cream sauce, sour cream with onions.
Prepared semi-finished products for the "chopped schnitzel" dish are fried and released in the same way as cutlets.
Zrazy chopped. Prepared zrazy are placed on a baking sheet heated with fat, fried until a crispy crust is formed and brought to readiness in an oven.
When on vacation, a garnish is placed on a portioned dish or plate - buckwheat or rice porridge, mashed potatoes, next - zrazy (1-2 pieces per serving), pour over with oil or add red or onion sauce.
Meatballs. Prepared semi-finished meatballs are placed on a baking sheet in one row, fried on a stove or in an oven, poured with red, tomato or sour cream sauce with tomato and stewed for 10–12 minutes in an oven. Meatballs can be deep-fried, then placed in a shallow dish in 1-2 rows, pour over the sauce and simmer.
When on vacation, a side dish is put in a lamb or a plate - crumbly rice, buckwheat porridge or mashed potatoes, next to meatballs, pour over the sauce in which they were stewed, sprinkle with chopped parsley, you can sprinkle with chopped garlic.
Meatballs baked under sour cream sauce with rice (in Cossack). Loose rice porridge is seasoned with sautéed tomato and placed on a portioned frying pan, greased, two fried meatballs are placed on the porridge, poured with sour cream or sour cream with tomato sauce and baked. They are released in the same portioned pan in which they were baked, sprinkled with chopped parsley when released.
Roll with pasta. The prepared roll is baked for 30-40 minutes in an oven at a temperature of 220-230 ° C. The finished roll is cut into portions.
When vacationing, put 1-2 pieces of roll on a portioned dish or plate and pour red or onion sauce, you can pour meat juice. If the roll is stuffed with browned onions and eggs, then a side dish is put on vacation.
Dishes from fish cutlet mass are widely used in the nutrition of children of different ages, since due to their homogeneous delicate texture, such products are easily digested. They are served boiled, fried, stewed and baked.
Telnoe boiled . Fish pulp is prepared from the fish pulp with the addition of bread (18%) and milk (20%). Enter into the mass a raw egg and butter (for 1 kg of fish pulp 1 egg and 50 g of butter). The mass is kneaded and molded into a loaf 5-6 cm thick, wrapped in a napkin or parchment paper, oiled, tied with twine. The body is placed on the grate of a fish boiler or in a deep baking sheet, poured with fish broth or water and boiled for 30-40 minutes, then cooled, removed from the dish, unfolded and cut across and portioned round pieces 1 cm thick.
Before serving, the body is placed in a saucepan, poured with broth and heated, then placed on a plate (1-2 pieces per serving) and poured with broth or butter.
The dish can be served with a side dish - boiled potatoes or mashed potatoes.
Telnoye is also prepared in the form of crescent-shaped zrazy stuffed with sautéed onions and chopped eggs. Zrazy are fried and released (1-2 pieces per serving) with green peas or other vegetable side dish. This dish is used in the nutrition of older children.
Steamed fish meatballs with garnish. The fish cutlet mass is molded in the form of meatballs, placed on the grate of a steam box, greased with oil, and steamed, closing the box with a tight lid.
Ready meatballs are released (1 pc per serving)! With vegetable puree, buckwheat porridge, boiled vermicelli, pour over melted butter or sauces - white, milk, sour cream.
fish pudding . Raw egg whites are separated from the yolks and beaten. Prepare a fish cutlet mass, add yolks and softened butter to it, mix, carefully add whipped proteins. The resulting mass is laid out in a mold greased with oil and boiled in a steam box for 25-30 minutes. Ready pudding is taken out and served with butter or milk sauce. Fish pudding goes well with a side dish of mashed potatoes, viscous or crumbly rice.
Fried fish cutlets with garnish. Cutlets formed from cutlet mass are breaded, placed on a heated frying pan with oil, fried on both sides until a light fried crust is formed, then frying is continued in the oven at a temperature of 220 ° C for 10-12 minutes.
The readiness of cutlets is determined by the appearance of light air bubbles on their surface.
When serving, put on a plate fried potatoes, mashed potatoes, buckwheat porridge or another simple side dish, a cutlet is placed next to it (1 pc per serving), sauce is added on the side - red, tomato, the dish is decorated with greens. Cutlet can be poured with butter.
Fish (hake) 74, wheat bread 12, milk 17, wheat flour 3, vegetable oil 4, garnish (mashed potatoes) 100, butter 3. Yield 70/100/3.
Fish meatballs with garnish. Add chopped sautéed onions to the cutlet fish mass, mix. Then meatballs are formed into balls, breaded in flour, placed on a baking sheet and fried in the main way for 5 minutes. Meatballs are poured with sour cream or tomato sauce, put in an oven and baked for 10-15 minutes.
The dish can also be prepared in another way: the products are fried, put in a saucepan, poured with ‘sauce, cover the dishes with a lid and stew for 15 minutes,
Meatballs (2-3 pieces per serving) are released with vegetable puree or crumbly porridge th (rice, buckwheat), pour sauce or butter, sprinkle with herbs "
Fish roll . Cutlet mass is prepared from the fish pulp. Minced meat is prepared from chopped boiled eggs and sautéed onions.
On a towel or gauze moistened with water, lay out the cutlet mass in the form of a rectangle with a layer of 1.5-2 cm, minced meat along the entire length of it. The edges of the towel are raised so as to cover the minced meat with a layer of cutlet mass. The product is shaped into a roll and laid with a seam on a greased baking sheet.
The surface is poured with oil, sprinkled with breadcrumbs "pierced in the middle in several places so that the product does not deform during heat treatment"
The roll is baked in an oven at a temperature of 220-230 ° C. Readiness is determined by the presence of a light browned crust on its surface, colorless air bubbles, and also by the color of the juice that stands out.
The finished roll is slightly cooled, cut across into portioned pieces and released (1-2 pieces per serving) without garnish or with crumbly cereals, vegetable purees, boiled or - stewed vegetables. , The dish is poured with sauce - red "tomato or butter.
The roll can be prepared with minced omelet and chopped herbs.
Homemade cutlets
Cutlet meat of beef or pork with the addition of pork or beef raw fat is passed through a meat grinder, add onion, egg, water, soaked and squeezed bread, salt, pepper, crackers, mix and again pass through a meat grinder. The resulting cutlet mass is well kneaded. From the lush mass we form cutlets and fry in a pan until cooked. Serve with a side dish, drizzle with butter, or margarine, or sauce.
Products for 5 servings: 200 g beef (cutlet meat), 100 g pork (cutlet meat), 10 g raw pork fat, 20 g of onion, 20 g of crackers, 1/2 egg, 50 g of wheat bread, 100 ml of water, salt, pepper, 50 g of melted animal fat, 750 g of garnish, 250 g of sauce or 50 g of butter or margarine.
We cut schnitzels from the pulp of the back leg of veal, or lamb, or goat meat. Portions we beat off, loosen (we make a lot of punctures with the end of a knife or a fork), moisten in a lezon and bread in breadcrumbs. Breaded schnitzels are fried on both sides in a pan.
When serving, put the schnitzel on a side dish, pour over with melted butter and put a slice of lemon without peel on top. Garnish - all kinds of potatoes, pumpkin, zucchini, fried eggplant.
Ingredients for 5 servings: 700 g of veal hind leg pulp, or 750 g of lamb or goat meat, 1 egg, a pinch of salt and 60 ml of water for the lezon, 150 g of crackers, 60 g of rendered animal fat, 750 g of garnish, 50 g butter, 5 circles of lemon.
Meatballs baked in Cossack style
We prepare the cutlet mass, from which we form meatballs with moistened hands, bread them in breadcrumbs and fry in a pan until half cooked. We prepare friable rice porridge, mix it with browned tomato puree and butter, spread on a greased pan, put the meatballs fried until half cooked on top, pour sour cream sauce, sprinkle with grated cheese and bake in the oven.
Products for 5 servings: 400 g of beef (cutlet meat), or pork, or lamb, 100 g of wheat bread, 120 ml of water or milk, 50 g of breadcrumbs, 30 g of melted animal fat, 250 g rice groats, 500 ml water, 50 g margarine, 50 g tomato puree, salt, pepper, 500 g sauce, 20 g cheese (grated).
Moscow liver schnitzel
We thoroughly wash the liver, cut out large blood vessels and separate the films covering it. We cut the processed liver into wide pieces about 1 cm thick, lightly beat off with the blunt side of the knife, but so that the pieces retain their shape, salt, pepper and bread in breadcrumbs, not very finely ground. We fry the schnitzel in melted lard in a frying pan. Serve with mashed potatoes or bean puree, put browned onions on top of the schnitzel.
Products for 5 servings: 850 g raw unprocessed beef liver, 100 g crackers, 80 g melted bacon, 750 g garnish, 100 g browned onion, salt, pepper.
Schnitzel chopped
Cut beef cutlet meat into small pieces and, together with pork fat, pass through a meat grinder, add salt, pepper, water or milk and knead.
From the resulting mass we form oval-shaped cakes with a thickness of 7 - 8 mm (one piece per serving), sprinkle with salt and pepper, moisten in an egg, bread in ground breadcrumbs and fry on the stovetop in a frying pan. Drizzle with butter or margarine when serving, serve with fried potatoes.
Products for 5 servings: 700 g pork (cutlet meat) or 600 g lamb, 100 g raw lamb fat or 600 g beef (cutlet meat), 100 g pork or raw beef fat, 60 ml of water, 1 egg, 100 g of crackers, 60 g of melted animal fat, 750 g of garnish, 50 g of butter or margarine, salt, pepper.
Cutlets, meatballs, schnitzels
Cut beef cutlet meat into small pieces and pass through a meat grinder, add salt, pepper, water or milk and knead. From this mass, wetting our hands in water, we form products of an oval-flattened shape with a pointed end (cutlets) or a round-flattened shape with a thickness of 2–2.5 cm (meatballs) or a flat-oval shape with a thickness of 1 cm (schnitzels).
Cutlets, meatballs and schnitzels can be cooked with the addition of onions and garlic. The molded products are breaded in breadcrumbs and fried as described in the heat treatment methods. Serve with a side dish, drizzle with butter, or margarine, or sauce.
Side dishes - crumbly cereals, boiled pasta and legumes, stewed cabbage, mashed potatoes, fried potatoes. Sauces - tomato, sour cream, sour cream with tomato, sour cream with onion. If desired, you can put in a mass of 50 g of onion and 3 cloves of garlic (5 g). By this amount, water or milk should be reduced.
Products for 5 servings: 400 g chopped cutlet meat beef, or pork, or lamb, 90 g of wheat bread, 120 ml of water or milk, 50 g of ground crackers, 30 g of melted animal fat, 750 g of garnish, 250 g of sauce or 40 g of butter.
Hedgehog meatballs
Grind cutlet meat in a meat grinder, add salt, pepper, finely chopped sautéed onion, boiled crumbly rice, mix and form meatballs in the form of balls of 3 - 4 pieces. per serving. Bread the balls in flour, fry in a pan, transfer to a shallow dish in 1 - 2 rows, pour sauce with water and simmer for 20 - 25 minutes.
Serve the meatballs with a side dish and the sauce in which they were stewed. Sauce - tomato or sour cream with tomato. Side dishes - boiled potatoes, mashed potatoes.
Products for 5 servings: 400 g beef (cutlet meat), or pork, or lamb, 60 ml of water, 150 g boiled rice, 60 g of sautéed onions, salt, pepper, 40 g of flour, 40 g of melted animal fat, 400 g of sauce, 100 ml of water, 600 g of garnish.
Country style cue balls
We pass the beef together with raw beef or pork fat through a meat grinder with a large grill, add finely chopped raw onions, water, salt, sprinkle with pepper and mix. We form meatballs from minced meat (1 piece per serving), bread them in flour, fry, put on a saucepan, pour sauce (onion or mushroom with onions) and simmer for 10-15 minutes, adding broth as necessary. Serve with stewed potatoes and the sauce in which the cue balls were stewed.
Country-style cue balls are prepared in a different way. We put part of the browned onion on the bottom of the saucepan, put boiled dried or dried onion on top. fresh mushrooms and fried cue balls, again a layer of onions and mushrooms, pour mushroom broth and simmer until done.
Garnish preparation: cut the potatoes into large cubes, fry until cooked, then mix with carrots, cut into medium cubes and fried separately also until cooked, raw finely chopped onion, sautéed with tomato puree, pour the broth and simmer until tender. At the end of the stew, add Bay leaf, pepper and salt.
Products for 5 servings: 750 g of beef meat, 100 ml of water, 100 g of onion, 25 g (1 tablespoon) wheat flour, 25 g of raw fat, 750 g of garnish.
For the sauce: 25 g dry mushrooms, 250 ml mushroom broth, 200 g onion, 100 g tomato paste, 25 g of fat for passivation, pepper, bay leaf. Products for 5 servings of garnish: 750 g potatoes, 100 g carrots, 150 g onions, 50 g tomato paste, 50 g fat, salt, spices.
Meatballs in tomato
Prepare minced meat, add finely chopped green onion(previously sorted and washed) or a head of grated onion and mix it all well. Then cut balls weighing 20 - 30 g each from minced meat, roll them in flour and fry on all sides in oil in a heated frying pan.
Put the fried meatballs in a shallow pan, add tomato puree, a glass meat broth, 1 - 2 bay leaves, 5 - 6 peppercorns (or 1/10 capsicum), 2 - 3 cloves of garlic mashed with salt, cover the pan with a lid and simmer the meatballs over low heat for 10 - 20 minutes, then season with salt, a spoon acute tomato sauce and sprinkle with finely chopped parsley when serving. Garnish with boiled rice, buckwheat porridge, fried potatoes or mashed potatoes. For 500 g of meat (pulp) - 100 g of green onions or a head of onion, 1/2 cup of tomato puree, 100 g white bread, 2 tbsp flour and 2 tbsp oil.
Hare meatballs in sour cream with onions
We cut the meat from the carcass of the hare, clean it from films and tendons, sprinkle with salt and pepper and pass it through a meat grinder along with bread soaked in milk and lard(bacon). We mix everything well and form meatballs, which we bread in flour.
Put the meatballs in a pan with hot ghee, around them we lay raw, sliced onions and fry the meatballs, stirring the onions. Fried meatballs and onions, without removing from the pan, pour sour cream and boil.
When serving as a side dish, put the meatballs with onions, pour over the sour cream in which they were prepared. Sprinkle the dish with parsley or dill. Side dishes - boiled or mashed potatoes or boiled pasta.
Products for 5 servings: 600 g of hare meat, 100 g of wheat bread, 150 ml of milk, 100 g of pork fat, salt, pepper, 30 g of flour, 300 g of onion, 50 g of ghee, 150 g of sour cream, 750 g of garnish , greenery.
Rabbit cutlets
Wash the carcass of the rabbit, separate the meat from the bones, cut it into pieces and pass it through a meat grinder along with internal lard or lard. We combine the chopped meat with bread soaked in water or milk, put salt, pepper, mix well and pass again through a meat grinder, after which we knock out the mass. From the resulting cutlet mass we form cutlets, bread them in breadcrumbs and fry on both sides in a pan, bring to readiness in the oven.
Serve cutlets with a side dish and sauce or pour over melted margarine. Side dishes - crumbly cereals, boiled green pea, mashed potatoes. Sauces - tomato or milk with onions.
Products for 5 servings: 600 g of rabbit meat, 20 g of internal fat or bacon, 150 g of wheat bread, 200 ml of water or milk, salt, pepper, 100 g of ground crackers, 50 g of margarine, 750 g of garnish, 250 g of sauce or 50 g margarine.
Zrazy chopped
Cutlet meat of beef (pork, veal) with the addition of pork or beef raw fat is passed through a meat grinder, add an egg, water, soaked and squeezed bread, salt, pepper, crackers, mix and again pass through a meat grinder. We form cakes 1 cm thick from the cutlet mass. Put minced meat in the middle of the cake (chopped sautéed onions and herbs, chopped boiled eggs). After that, we connect the edges of the cake, bread in breadcrumbs, give them an oval-flattened shape and fry. Serve with garnish and sauce. Side dishes - crumbly cereals, mashed potatoes, boiled vegetables with butter. Sauces - tomato or sour cream.
Products for 5 servings: 400 g of beef (cutlet meat), or veal, or pork, 100 g of wheat bread, 100 ml of water or milk, salt, pepper, 50 g of rendered animal fat, minced meat: 300 g of onion, 40 g of fat baked animal, 1 egg, 20 g parsley (greens); 60 g ground crackers, 500 g garnish, 250 g sauce.
Cutlet meat of beef (pork, lamb) with the addition of pork or beef raw fat is passed through a meat grinder, add water, soaked and squeezed bread, salt, pepper, mix and again pass through a meat grinder. Add chopped sautéed onion to the cooked cutlet mass (you can add green onions). Next, mix and form in the form of balls of 3 - 4 pcs. per portion, breaded in flour, fry to a crust on all sides in a pan, transfer to a shallow dish in 1 - 2 rows, pour sauce diluted with water, and simmer for 20 - 25 minutes.
Serve the meatballs with a side dish and the sauce in which they were stewed. Side dishes - crumbly cereals, boiled potatoes or mashed potatoes. Sauce - tomato or sour cream with tomato.
Products for 5 servings: 400 g of beef (cutlet meat), or pork, or lamb, or goat meat, 80 g of wheat bread, 120 ml of milk or water, 120 g of onion, 20 g of melted fat (for sautéing onions), 40 g flour, salt, pepper, 40 g melted animal fat, 400 g sauce, 100 ml water, 500 g garnish.
Cutlets baked with milk sauce
We prepare the cutlet mass, form cutlets from it and, without breading, put them on a greased baking sheet or large frying pan. We make a deepening along the length of the patty in the middle, fill it with a thick milk sauce, sprinkle with grated cheese, drizzle with butter and bake in the oven for 15-20 minutes. Serve cutlets with a side dish and pour tomato sauce on the side. Side dishes - boiled potatoes, boiled vegetables with butter.
Products for 5 servings: 400 g of beef (cutlet meat) or veal, 100 g of wheat bread, 120 ml of water or milk, 300 g of minced meat - thick milk sauce, 50 g of butter or margarine, 20 g of cheese (grated), 500 g garnish, 250 g tomato sauce, salt, pepper.
As you know, the cutlet mass is prepared from the pulp of the meat of the shoulder blades, neck, flank, as well as from scraps of other parts of the carcass. Of course, the nutritional, dietary value of the cutlet mass increases if parts of the carcass that contain little connective tissue proteins are used for its preparation. In any case, the meat used to prepare the cutlet mass is stripped of tendons, fascia and bruised areas. The semi-finished product necessarily prepared in this way is passed through a meat grinder twice, and in some cases three times. Moreover, each subsequent grating should have smaller holes than the previous one. If the cutlet mass is not intended for patients diabetes, then wheat bread soaked in water and then squeezed out is added to it. Stale wheat bread is most suitable for this purpose. Chopped meat and the bread is well stirred and once again passed through a meat grinder with a medium grate. According to diets No. 7, 10, salt is not added to the cutlet mass. Steamed cutlets, meatballs, schnitzels, zrazy, meatballs and rolls are most suitable for dietary purposes, i.e. when these products are cooked on the grate of a steam pan. If for special strict diets it is required to remove as much as possible nitrogen-containing extractives and purine bases from the cutlet mass, then it is advisable to boil products from such a mass in boiling water.
When a piece of meat weighing 100 g is boiled to readiness, approximately 65% of nitrogen-containing extractive substances are found in the broth, when boiling a pure (without bread) cutlet - about 50, from a cutlet with bread - about 40, and when replacing bread with boiled rice - no more than 30 % nitrogen-containing extractives. Approximately 70% of these compounds remain in the steamed bread patty. With diseases of the heart, blood vessels and kidneys, it is also better not to get carried away with such cutlets. A piece boiled beef compared to steam cutlets, the food is more dietary. A fairly common dish made from cutlet mass is a steam roll. To do this, the cutlet mass is laid out in an even layer 1.5 cm thick on a two-layer gauze moistened with water. In the middle, either boiled rice with herbs, or a hard-boiled egg and finely chopped, or other minced meat are also laid in an even layer. Then, lifting the gauze on one side, cover the minced meat - the filling in such a way that the edges of the cutlet mass layer are connected to each other. After that, it remains to roll the roll with a seam down from gauze onto the grate of a steam pan and steam it. You can steam the roll, leaving it in gauze.
Diet meatballs are small balls of 10 - 12 pcs. per serving, steam them, or simply boil them in a saucepan, dropping them into boiled water, or boil them in a saucepan, pouring them warm water. To prepare a portion of meat dumplings, it is taken (in g): beef - 100, milk - 30, butter - 5 and vegetable oil 3, wheat flour - 3 - 5.
per portion of meat steam cutlets according to diets No. 1, 5a, 5, 15 they take (in g): beef - 100, wheat bread - 15, butter - 5, vegetable oil - 3, water - 15. For the same portion of steam cutlets, but on the Ha diet 4 instead of bread, 8-10 g of boiled rice is taken. To prepare a portion of meat steam cutlets baked with milk sauce, you need to take (in g): beef - 100, wheat bread - 15, milk - 50, wheat flour - 3, water - 15. Cutlets are baked as follows: steamed cutlets put in a saucepan moistened with water, cook white sauce, fill them with cutlets and bake them in the oven. And this is a recipe for meat steam roll stuffed with rice and herbs. Taken (in g): beef - 100, butter, rice and greens - 10 each, vegetable oil - 3 - 5, wheat bread - 15, eggs - 1/6 - 1/4 pcs., water - 15 - all this for one serving.
- 47.40 Kb1.3. Cooking technology, shelf life, serving temperature, quality requirements
Dishes from cutlet mass
Products from cutlet mass are prepared in fried, stewed and baked form. In order for the products to be lush, tasty and juicy, they are fried immediately before the holiday on both sides and brought to readiness in the oven. Readiness is determined by the appearance of white bubbles on the surface of the products, t in the center of the products should be at least 90 degrees. Losses during heat treatment are 19%. When you leave the products poured with melted butter, meat juice or pour the sauce.
Cutlets with mashed potatoes
To prepare p / f, pork meat is cut into pieces, combined with raw fat, stale wheat bread 1st or highest grade, pre-soaked in milk or water, raw onions, chopped in a meat grinder, add water or milk, salt, pepper, mix. Form cutlets oval - flattened shape with a pointed end.
Prepared p / f cutlets are placed on a baking sheet or a frying pan heated with fat, fried until a crispy crust is formed, put in an oven and brought to readiness. When on vacation, a garnish is placed on a portioned dish, next to it is a cutlet, poured with melted butter or red, onion, red sauces with onions and gherkins, tomato, sour cream or sour cream with onions are added. Serve with a simple or complex side dish.
The patty should hold its shape and be breaded in a thin layer. The surface is without cracks and breaks, smooth, covered with a ruddy crust. The taste is moderately salty, without the taste of bread, the smell of meat. The consistency is juicy, lush, homogeneous on the cut without separate pieces of meat, bread and tendons, pink-red tint is not allowed.
To prepare mashed potatoes, put the peeled potatoes in boiling water, then add salt.
Readiness is checked with a fork or knife; the tip should easily pierce the vegetable.
When the potatoes are cooked, leave a small amount of liquid, then knead until homogeneous mass, gradually pouring into it a decoction, butter, egg.
When vacationing, put mashed potatoes on a plate, put a pattern on the surface with a spoon, pour over with butter, sprinkle with chopped.
Puree can be served with sautéed onions or boiled chopped eggs mixed with vegetable butter. Most often, mashed potatoes are used as a side dish for meat and fish dishes.
Mashed potatoes should be of a thick consistency, the mass is lush, homogeneous, without lumps, the color is from cream to white, without dark inclusions.
It is allowed to keep main dishes on a hot stove for no more than 2 - 3 hours. In case of forced storage, the remaining food is cooled and stored for no more than 12 hours at a temperature not exceeding 8 degrees. Before being released for distribution, chilled food is tasted by the production manager. With satisfactory taste, it is subjected to secondary heat treatment. The implementation period after heat treatment should not exceed 1 hour. Serving temperature not lower than 65 degrees Output: 75/150/5
Chopped zrazy with buckwheat porridge
To prepare p / f, cut pork meat into pieces, combine with raw fat, stale wheat bread, pre-soaked in milk or water, add salt, pepper and mix. The resulting cutlet mass is divided into parts. Separately prepare the filling; chop the hard-boiled eggs, cut the onion into small cubes and fry until golden brown. Combine onions with eggs.
Beat off the cutlet mass and give it the shape of a cake, put the minced meat in the middle, roll the stuffing inside at once, close the edges and give it the shape of a brick.
Prepared zrazy are placed on a baking sheet heated with fat, fried until a crispy crust is formed and brought to readiness in an oven.
On vacation, a garnish is placed on a portioned dish, next to zrazy (1-2 pieces per serving), poured with oil or poured with red or onion sauce.
Zraza should retain its shape and be breaded in a thin layer. The surface is without cracks and breaks, smooth covered with a golden crust. Taste - moderately salty, without the taste of bread; the smell is meat. The consistency is juicy.
Loose cereals are prepared in water or broth, less often with the addition of milk; from buckwheat, rice, barley, millet and other cereals. Serve as an independent dish, or as a side dish.
Salt and prepared cereals are introduced into boiling water, boiled, removing hollow grains from the surface, stirring until thickened. Oil is added and cooking is continued at low heat until the cereal is completely steamed. Loose buckwheat porridge is served with butter or milk, or sugar, or with sautéed onions and chopped boiled eggs. Porridge is served as a side dish to roast pig, lamb, goose, meat zrazy and other meat and fish dishes. Used as mincemeat.
In the finished friable porridge, the grains should be well swollen, but retain their shape. Easily separated from each other.
Implementation period 2 - 3 hours from the moment of their distribution. The serving temperature is not lower than 65 degrees. Yield:140/100/50
2. Organization of workplaces when performing this task
For primary processing meat and preparation of semi-finished products from them, which are then used for cooking dishes from natural chopped mass, a meat shop is organized on the pop.
Jobs in the meat shop are organized for two technological processes: for processing cattle meat; and for poultry, game, and offal.
The meat should be delivered to the shop already thawed. In medium and small enterprises, it is washed with brushes, for which there should be a special bath in the meat workshop.
To divide the carcasses into parts, there should be a cutting table; for large pops, a band saw is used. For cutting and cutting, the workplace must be equipped with a butcher's ax and knives - cutters.
A cutting table is needed for deboning, stripping and cutting meat. Sides should be provided for metal table tops. Under the covers of the tables, install drawers for tools and inventory.
For cutting, beating and breading portioned semi-finished products, separate workplaces equipped with production tables are organized. Tables can be used ordinary and specialized. Next to the usual it is necessary to install a refrigerator. In a specialized one, the lower part of the table is provided, and the upper one is a shelf. Mobile racks can be provided for short-term storage and transportation of p / f.
The workplace for the preparation of minced meat and p / f from it is equipped taking into account the performance of several technological operations: preparation of minced meat, dividing it into portions and molding p / f.
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 accepting the laying of cutlets on a baking sheet, as well as a mobile rack. Workplace for manual dosing and molding of products from minced meat- schnitzels, cutlets, meatballs, etc. are organized on an ordinary or specialized production table of the same type as for cutting lumpy semi-finished products.
Refrigeration cabinets must be provided for the storage of ready-made meat semi-finished products in the workshop.
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. The calculation of the required number of workers is carried out according to the production rate 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 p / f dishes, it is necessary to provide a hot shop, which should be located in close proximity to the cold shop and the dispensing room.
For the most perfect organization of workplaces in a hot shop, modular equipment is considered the best. Its linear arrangement along the walls provides 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, and cooking boilers can be provided.
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.
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, 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.
3.Operation of equipment, safe working conditions when working on machines, according to dishes on assignment
The most important measure aimed at preventing accidents is the mandatory conduct of production briefings. At the EPP, various types of electrical equipment are used for cooking and serving food, which requires employees to have a good knowledge of the basics of electrical safety.
Since improper use of electrical equipment can lead to serious injury. Rubber mats and posters or inscriptions should be placed in front of the switches and machines.
Meat grinders are designed for grinding meat and fish. At POP, meat grinders MIM-82 and MIM-105 are widely used. MIM-82 is a desktop machine with individual mounting. It consists of a body, a processing chamber, a loading device, an auger, working elements, a drive mechanism and a push-button control of the machine.
The cast-iron body of the meat grinder is lined with stainless steel sheets, in which there are holes for cooling the electric motor.
Work description
The range of dishes from natural minced meat is quite wide and varied. There are many types of steaks, schnitzels, zraz, cutlets, meatballs, rolls from various kinds meat.
The topic of my qualifying work is "Dishes from cutlet mass"
