Jellied fish is in great consumer demand. Previously, the raw materials for the production of this type of product were fish of the sturgeon family and large small-boned fish. In recent years, many types of sea and ocean fish (sea bass, cod, haddock, horse mackerel, etc.), as well as seafood (small Antarctic shrimp meat, “Ocean” protein paste, etc.) have been used for the production of jellied fish.
The main raw material for the production of jellied fish is frozen fish, relatively large and low-boned, which is pre-defrosted in running or periodically changed water at a temperature not exceeding 15 ° C with a fish-water ratio of 1: 2-3 or by irrigating fish blocks with water, carried out in defrosting devices .
Fish, defrosted to a temperature not higher than minus 1 °C in the thickness of the meat, is cut into a carcass or fillet, removing the head, fins, entrails, scales, and cleaning the abdominal cavity from blood clots and black film.
The cut fish is washed, the carcasses and fillets of large fish are portioned into pieces and kept for a short time in a saline solution with a density of 1.13-1.20 g/cm 3 for flavoring salting. The duration of salting depends on the type of fish and its size, on the temperature of the brine and other factors.
After this, the pieces of fish are placed in mesh inserts and boiled in blanchers or electric digesters in a 7-8% saline solution (in the latter case, the fish is not pre-salted). Fish is cooked at a temperature of 90-95 °C for 20-30 minutes.
Sometimes whole fish fillets and carcasses are cooked, which are then carefully removed so as not to disturb their integrity, cooled, freed from large bones, and only then portioned into pieces. In this case, cooking is carried out at a temperature of 85-90°C for 15-25 minutes.
After cooking is completed and excess moisture has drained off, the fish is cooled to a temperature not exceeding 40 °C in special cooling devices, and then large bones are removed from the boiled fish pieces. The prepared fish meat is sent for packaging in special molds or boxes.
To fill the fish, use a gelling solution or lanspig, which is prepared on the basis of broth obtained by cooking waste from cutting fish (heads, spinal bones, fins), with the addition of vegetables, spices, gelatin and other components.
Preparation of lanspig is carried out as follows: food waste from cutting fish, table salt and peeled fresh vegetables (parsley, carrots, onions) are loaded into the digester and all this is boiled at low boil for 1.5-2 hours until adhesive substances form. 10 minutes before the end of cooking, add spices to the broth. At the end of cooking, the broth is separated from fish waste and filtered, or immediately after cooking it is pumped into a settling tank, where it is freed from suspended fish particles and other components. To obtain a clear lanspig after boiling the broth and separating the dense part from it, it is treated with egg white to clarify it, and then filtered to separate the suspension. Egg white consumption is 1.2 kg per 100 kg of lanspig. After this, gelatin and acetic acid, previously soaked in water, are added to the broth and everything is heated with stirring to a boil. To soak gelatin, use water at a temperature of 15-20°C. The ratio of gelatin and water is 1:3. Duration of soaking is 1-2 hours.
Recipe for preparing lanspig (in kg per 100 kg of lanspig) includes components: food waste and fish bones - 120; water - 120; gelatin - 5; fresh root parsley - 0.8; peeled onions - 2.1; fresh peeled carrots - 1.5; acetic acid 80% - 0.25; bay leaf - 0.03; allspice - 0.015; hot pepper - 0.015; table salt - 1.5. The prepared lanspig is then sent to the packaging department.
To decorate fish jellies and give them a piquant taste when packing prepared boiled fish into small consumer containers, it is garnished with pieces of boiled or pickled carrots, pickled cucumber, slices of hard-boiled egg, lemon, pickled grapes, onions, horseradish, cranberries or lingonberries, fresh parsley or celery.
Vegetables used as side dishes for jellied fish are first thoroughly washed, freed from surface leaves and thin roots, peeled, then washed again and sent for further processing.
Boiled pickled vegetables are beautifully cut into slices, slices, pieces and used in this form for packaging.
Packing of fish and side dishes into foil molds or cardboard boxes with a polymer coating is done manually. The container filled with these components is transported via a conveyor to be filled with lanspig.
The lanspig is poured so that it completely covers the surface of the fish and the side dish.
On modern mechanized lines for the production of fish aspic, containers (boxes) are immediately filled with the full amount of lanspig, then the boxes are sealed by welding a lid to them, and transferred to a weighing machine that weighs and sticks a price tag on the boxes, and from there to the air a freezing unit where the lanspig is gelled.
On other lines, fish and side dish packaged in molds are first filled with a small amount of lanspig (10-15% of the norm) and cooled to fix the components in the container, and then lanspig is added to the norm and the product is cooled at a temperature of 2-5 °C for 2-3 hours. During the cooling process, the lanspig gels.
Recipe for preparing fish aspic (in kg per 100 kg of finished product): portioned boiled fish - 44.5; lanspig - 52.5; boiled carrots - 2.0; lemon - 0.8; parsley - 0.2.
The weight of one portion of jellied fish is 220-300 g. At the end of the gelling process, the molds and boxes with jellied fish are transferred to the packaging department. Each mold is wrapped in cellophane or other cling film. Boxes and molds with jellied fish are then placed in strong, dry and clean inventory containers with a capacity of up to 10 kg.
Store jellied fish at a temperature of 0-8 °C for no more than 12 hours from the end of the technological process.
Abroad, fish jellies are produced not only from boiled fish, but also from fried and smoked fish, etc. The raw materials for preparing jellied fish, for example, in the GDR are herring, mackerel, smelt, carp, spiny shark, eel, and shrimp.
Cooking fish for aspic is carried out in a solution containing 4-6% table salt and 0.5-4% vinegar. The cooking time at a temperature of 80-85°C is 10-15 minutes.
In recent years, there has been an expansion of the domestic assortment of aspics. It is proposed to produce aspic using salted fatty herring and Far Eastern salmon, spicy-salted mackerel, and small Antarctic shrimp meat.
When using jellied salted fish, the content of table salt in the fish meat should not exceed 6%. If the salinity is higher, the fish is soaked in weak brine (2-3% NaCl). After this, the fish is cut into skinned fillets and portioned into slices. The slices placed in containers are beautifully garnished with pre-prepared vegetables, fruits and other additives and filled with lanspig.
After pouring the lanspig, the boxes with jellied fish are cooled at a temperature of 0-5 ° C to gel the lanspig. The modes of storage and sale of products are the same as for jellied boiled fish.
When assessing the quality of jellied fish, the appearance of the product, its taste and smell are determined organoleptically. Check the ratio of fish and jelly along with vegetables, which should be in the range of 67-55:33-45%. The content of table salt in the product is determined using a chemical method, which should be in the range of 1.5-2%.
TECHNICAL AND TECHNOLOGICAL CARD No. Jellied fish with garnish
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Jellied fish with a side dish produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
3. RECIPE
Name of raw materials and semi-finished products \Gross\Net
| I and II | III | |||||||||||||||
| BRUTT | NET | BRUTT | NET | |||||||||||||
| ABOUT | ABOUT | |||||||||||||||
| Sturgeon | 160 | 96 | 107 | 64 | ||||||||||||
| Or sturgeon | 150 | 96 | 100 | 64 | ||||||||||||
| Or catfish | 192 | 96 | 128 | 64 | ||||||||||||
| or chum salmon | 157 | 91 | 105 | 61 | ||||||||||||
| Weight of boiled fish | - | 75 | - | 50 | ||||||||||||
| Lemon | 5,5 | 5 | 5,5 | 5 | ||||||||||||
| Parsley (greens) | 2 | 1,5 | 2 | 1,5 | ||||||||||||
| Carrot | 6 | 5 | 6 | 5 | ||||||||||||
| Jelly No. 605 | - | 125 | - | 100 | ||||||||||||
| - | 200 | - | 150 | |||||||||||||
| Weight of jellied fish | ||||||||||||||||
| Garnish | - | 50 | - | 50 | ||||||||||||
| Sauce | - | 25 | - | 15 | ||||||||||||
| Exit | - | 275 | - | 215 | ||||||||||||
4. TECHNOLOGICAL PROCESS
Sturgeon fish is boiled in sections with skin and cartilage. Fish with a bone skeleton is cut into fillets with skin without rib bones and prepared as indicated in the TTK boiled fish.
Place portioned pieces of boiled or poached chilled fish on a thin layer of jelly poured into a baking tray and frozen so that there are small gaps between the pieces of fish.
Each serving of fish is decorated with parsley, lemon slices and boiled carved carrots. The decorations are then secured with chilled jelly prepared in fish broth and allowed to harden. After this, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm.
When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Jellied fish is served with horseradish sauce, with or without a vegetable side dish, or without sauce and side dish.
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance – Characteristic of this dish.
Color – Characteristic of the products included in the product.
Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
Sturgeon fish is boiled in sections with skin and cartilage. They are layered onto the links, scalded, bugs are removed and cleaned. Wash, bandage, place skin side down on the grill of a fish boiler, fill with cold water, add vegetables, roots, salt and cook for 30-45 minutes at a boil of 85-90C, add pepper and bay leaf 10 minutes before the end of cooking.
The finished fish is taken out and cut into portions.
Fish with an inert skeleton is cut into fillets and rib bones, and cut into portions. 2-3 cuts are made on the surface of the skin of each piece so that the pieces of fish do not become deformed during cooking. Then they are placed in one row in a bowl, skin side up, filled with hot water, the level should be 3-5 cm above the surface of the fish, add onions, carrots, parsley, bay leaves, black peppercorns, and salt. When the liquid boils, remove the foam and cook the fish until tender without boiling at a temperature of 85-90C for 5-7 minutes, counting from the moment the water boils. Store boiled fish in hot broth for no more than 30-40 minutes.
Boil the broth with the addition of roots. Place gelatin, previously swollen in cold boiled water, into the prepared hot, strained broth and stir until it is completely dissolved. Then add salt, bay leaf, vinegar and add half the norm of egg whites, thoroughly mixed with five times the amount of cold broth (pull). Stir all this, bring to a boil, add the remaining proteins and bring to a boil again. The finished jelly is filtered.
Add grated horseradish to the sour cream and season with salt and sugar.
Portioned pieces of boiled or chilled fish are placed on a thin layer of jelly poured into a baking sheet and frozen so that there are small gaps between the pieces of fish. Each serving of fish is decorated with parsley, lemon slices and boiled carved carrots. The decorations are then secured with chilled jelly and allowed to cool. After this, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Served with horseradish sauce, with or without vegetable side dish.
Quality requirements: The jelly is transparent, light yellow. Taste and smell corresponding to this type of fish. The jelly is slightly sour. The fish is soft. The consistency of the fish is dense, soft, but not crumbly. Beautifully decorated. Correct delivery.
| Product Name | Gross per 1 p. | Net per 1 p. |
| Sturgeon | ||
| or stellate sturgeon | ||
| or catfish | ||
| or chum salmon | ||
| Lemon | 5,5 | |
| Parsley (greens) | 1,5 | |
| Carrot | ||
| Jelly No. 832 | Gross per 1 p. | Net per 1 p. |
| Food fish waste | ||
| Gelatin | ||
| Carrot | 3,1 | 2,5 |
| Bulb onions | 2,5 | |
| Parsley root | 1,6 | 1,5 |
| or celery (root) | 1,8 | 1,5 |
| Vinegar 9% | 6,25 | 6,25 |
| Eggs (whites) | ||
| Bay leaf | 0,03 | 0,03 |
| Side dish No. 744 | Gross per 1 p. | Net per 1 p. |
| Cabbage salad | - | |
| Fresh cucumbers (unpeeled) | 26,5 | |
| or fresh tomatoes | 29,5 | |
| Sauce No. 826 | Gross per 1 p. | Net per 1 p. |
| Horseradish (root) | 13,7 | 8,8 |
| Sour cream | 16,3 | 16,3 |
| Sugar | 0,4 | 0,4 |
| Salt | 0,4 | 0,4 |
| Exit | - |
Fish jelly No. 142
Prepared food waste is poured with cold water (1-1.5 per 1 kg of waste) and boiled for 1.5 hours. Vegetables are added 30-20 minutes before the end of cooking and spices are added at the end of cooking.
The cooked waste is separated from the bones. Sturgeon cartilage is cooked separately. Everything is crushed and combined with the strained broth, boiled for another 10 minutes, then pre-soaked gelatin is added, allowed to boil again, chopped garlic is added, cooled, poured and put in the cold to harden. The jelly is dispensed in portions of 200-150-100g. Can be served with a side dish - fresh, salted, pickled cucumbers, tomatoes, sauerkraut salad, etc. 75-50 g per serving.
Quality requirements
Fish jelly No. 143
The fish is cut into fillets with boneless skin, washed, filled with cold water (in a ratio of 1:1.5) and cooked for 30-40 minutes at a low boil. Add spices before finishing cooking. After cooking, the broth is filtered, combined with chopped fish pulp, boiled for another 10 minutes, then pre-soaked gelatin is added and allowed to boil again. After cooking is complete, add chopped garlic to the jelly, cool, pour and put in the cold to harden.
Dispense 150-100-75 g per serving. When on holiday, horseradish sauce is served separately, 30–15 g per serving.
Quality requirements: Appearance: well-frozen jelly with pieces of frozen fish. Color: from light to dark gray. The taste and smell of fish, with the aroma of garlic and spices. The consistency of jelly is dense, elastic, and that of fish products is soft.
LABORATORY WORK No. 6
TOPIC: Preparation of light cold appetizers, meat dishes, using various cooking technologies, safely using production tools and technological equipment.
Goal of the work:
Repeat and consolidate theoretical information
Pike perch or pike are prepared for stuffing. For minced meat: fish pulp, sauteed onions, garlic, wheat bread soaked in water or milk from flour of at least 1st grade, pass through a meat grinder, add softened margarine, eggs, salt, ground pepper and mix everything thoroughly for 15... 20 minutes with added spices.
The fish is filled with minced meat and cooked until tender for 60 minutes at low boil. Bay leaf and peppercorns are added 5... 10 minutes before readiness. The chilled fish is placed on a thin layer of frozen jelly poured onto a dish, decorated with lemon, parsley, boiled carrots and secured with chilled jelly. After this, the fish is filled with the remaining jelly. Stuffed jellied fish is served with or without garnish and sauce.
3.Boiled crayfish.
Pour water into a bowl, add salt, black peppercorns, bay leaves, finely chopped carrots, parsley, dill, tarragon and bring to a boil. Place prepared crayfish into boiling water, cover the dish with a lid and cook for 12...15 minutes from the moment the water boils. Then the dishes are placed on the edge
plate and let stand for 10... 15 minutes so that the crayfish acquire a pleasant aroma. It is better to serve them in a small porcelain container with a lid in the broth in which they were boiled
Crayfish in bread kvass.
Add salt to the kvass and bring to a boil. Place the prepared crayfish and cook for 12...15 minutes. Boiled crayfish are left in the broth for 10... 15 minutes.
Jellied crabs.
The prepared chilled jelly is poured into the form for jellied dishes. When it hardens near the walls of the mold (in a layer 1.0...1.5 cm thick), the unfrozen part is drained. The jelly mold is filled with pieces of crab (canned), chopped vegetables, completely filled with jelly and placed in a cold place to harden. When releasing, immerse the form with crabs in warm water for a few seconds, shake it and lay out the aspic.
Topic: Cold appetizers from complexly prepared fish and meat
1.fish appetizers
2. meat snacks
1.Assorted fish
The composition of the fish assortment includes three or four or more types of fish products Salmon,
salmon is cut into clean fillets. You can add various jellied fish to the dish. Decorate the assortment with pickled cucumbers or gherkins, fresh tomatoes, boiled carrots, canned green peas and lemon. The dish can be decorated with lemon and butter.
Herring fillet with pomegranate and lime.
Prepare the marinade: mix white wine vinegar, sea salt, ginger, olive oil, sugar. Prepare the sauce: peel the pomegranate, squeeze the juice out of the grains, leaving a few grains for decoration. Mix pomegranate juice, lime juice and sesame oil. The fennel is peeled, cut into thin slices, and poured over the sauce. Herring fillets are placed in the marinade and kept for several hours. Place fennel slices with sauce on a dish, pickled herring fillets on them, and sprinkle pomegranate seeds on top.
2.Assorted meats. Boiled meat products (beef or veal, tongue), smoked pork (smoked and boiled ham) are cut into slices, poultry (chicken or turkey) is cut into portioned pieces. The prepared products are laid out on a dish, a side dish is placed next to it (fresh cucumbers, fresh tomatoes, green salad), the dish is beautifully sauced (mayonnaise sauce with gherkins) served separately.
Buzhenina.
The meat is washed, allowed to drain and dried with a napkin. Pre-peeled onions and garlic are chopped. Stuff the meat with onion slices and garlic slices. Sprinkle the meat with salt and rub with ground black pepper.
The prepared meat is poured with kvass, a bay leaf is added, marinated for 1.5...2.0 hours and baked, basting with marinade every 10 minutes. Cool, cut into slices, place on a dish, garnish with onion rings, mint, dill and green peas. Baked pork can be baked, coated with a thin layer of rye dough to make it more tender and juicy.
Appetizer in Belarusian style.
Boiled meat and sauteed onions are passed through a meat grinder with a fine grid, combined with grated cheese, part of the butter, and milk. The mass is thoroughly mixed and shaped into sausages (2 pieces per serving). Place sausages on a thin layer of jelly poured into a tray and frozen, decorate them with mayonnaise with jelly in the form of a lattice, herbs, and cool. The jelly is poured again so that its layer above the sausages is 0.5 cm. Dispensed without garnish.
Amount of products per serving weighing 200 g: pike perch – 178 g, or sturgeon – 141 g, or salmon – 157 g, or pike – 175 g, or catfish – 175 g, or carp or carp – 202 g, lemon – 1/15 pcs., parsley – 2 g, carrots – 6 g, ready-made jelly – 125 g.
Pour the jelly into a deep baking sheet in a layer of 0.5 cm and, when it hardens, place portioned pieces of boiled fish at a distance of 3-4 cm from each other and from the sides of the baking sheet. Each piece of fish is decorated with lemon slices, carbed carrots, cucumbers, green salad, parsley, onions, and a design is made. Then the decorations are poured over the semi-hardened jelly and allowed to harden, after which the jelly is poured in a layer of 0.3–0.5 cm above the product and cooled. The frozen pieces of fish are cut out with a knife so that there is a layer of jelly of at least 3–5 mm on all sides, and the edges of the jelly are made corrugated. You don’t need to pour the lemon along with the fish, but place it on the fish when it’s on vacation.
Jellied fish is served without a side dish or with a side dish. When served with a side dish, a piece of fish in jelly is placed on a dish, next to it is a side dish consisting of 3-4 types of vegetables in bouquets. Horseradish sauce with vinegar or mayonnaise is served separately. If the fish is poured into portioned molds, then a pattern of vegetables is applied to a layer of frozen jelly, then pieces of fish are laid out on the decorations, the jelly is poured to the edges of the mold and cooled. Before release, the molds with the aspic are dipped in hot water for 3–5 seconds, then they are turned over, held slightly at an angle, shaken slightly and the aspic is placed on a dish; the garnish is placed in bouquets. Just like fish, crabs, shrimp, squid, and scallop meat are poured.
End of work -
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The liquid base of sweet soups is fruit infusions. To prepare these soups, fresh, canned and dried berries and fruits are used, as well as fruit and berry juices, purees, syrups and extracts.
Flour sautes
Depending on the cooking method, flour sauté is divided into dry and fatty, and according to color - into red and white. Sautéing that is prepared without heating is called cold sautéing. For co
Red sauces
Floury red sauté is diluted with brown broth. Flour sauteed with fat can be diluted with hot broth, dry sauteed flour can only be diluted with broth cooled to 40–50 °C. Pour into the cauldron
White Base Sauce Recipe
Meat broth - 1100 g, table margarine or butter - 100 g, wheat flour - 50 g, onions - 36 g, parsley (root) or celery - 29 g, citric acid - 1 g. Roots and
Milk sauces
Milk sauces belong to the group of hot sauces prepared with flour. They are prepared on the basis of white fat sauté and milk with the addition of water. Whole milk or diluted with water
Mayonnaise sauce
Vegetable oil – 750 g, eggs (yolks) – 6 pcs., table mustard – 25 g, sugar – 20 g, 3% vinegar – 150 g. The yolks of raw eggs are separated from the whites. Refined vegetable oil, cooled
Requirements for the quality of sauces
Hot sauces with flour should have the consistency of liquid sour cream, be velvety, homogeneous, without lumps of undissolved flour and particles of pureed vegetables. The sauce should lightly coat a spoon, tbsp.
Meat dishes
Meat is the main source of proteins and essential amino acids. In addition to them, it contains extractives and fats. Proteins serve to build and repair body tissues, and fat is a source
Boiled meat
Beef, lamb, pork, smoked products, offal and sausages are prepared boiled for second courses. Cooking is carried out on those parts of meat that contain a significant amount of
Boiled meat
Meat prepared for cooking (beef, lamb, pork or veal) weighing up to 2.5 kg is placed in hot water, quickly brought to a boil, the foam is removed and boiled without boiling (at a temperature of 90 ° C)
Grilled meat
The following frying methods are used in cooking: the main method, deep-frying, over coals or in an electric grill. Meat is fried in large, portioned, small pieces and chopped.
Roast beef
Beef (tenderloin, thick and thin edges) is cleaned into a large piece weighing 1–2.5 kg, sprinkled with salt and pepper, and placed on a preheated baking sheet, greased. The distance between the pieces is at least 5 cm.
Roasted pig
Small piglets are fried whole, and large ones (4–6 kg) are cut along the vertebral bone along with the head, sprinkled with salt on the inside and placed on a baking sheet, skin side up (whole piglets are placed with their backs up
Canned stewed meat
For stewing, meat is used in large, portioned and small pieces. Before stewing, the meat is sprinkled with salt and pepper and fried until a crispy crust forms. Then place it in a deep bowl,
Canned stewed meat
Amount of products per serving, yield 75/75, where meat 75 g and sauce 75 g: beef - 169 g, or lamb - 165 g, or pork - 129 g, carrots - 10 g, onions - 7 g, parsley - 8 G
Roast meat
Amount of products per serving, where meat is 75 g and side dish is 250 g: beef - 169 g, or lamb - 165 g, or pork - 129 g, fat - 12 g, potatoes - 193 g, carrots - 25 g, turnips - 20 g, p
Kidneys in Russian
The treated buds are soaked, poured with cold water, brought to a boil, the broth is drained, the buds are washed, poured again with cold water and boiled for 1–1.5 hours at a low boil. The finished kidneys are washed
Chickens, fried chickens
Seasoned, salted carcasses of hens and chickens are placed back down on a baking sheet heated with fat and fried until golden brown. In this case, the carcass is turned from the back to one side, then to the other side.
Fish and seafood dishes
Fish dishes are rich in proteins, which are easier to digest than meat proteins. Fish tissue is softer and more tender, as it contains much less connective tissue than animal meat. The fat contained in
Boiled fish
For cooking in portioned pieces, use fillet with skin and bones, fillet with skin and round pieces. The prepared fish is placed in deep baking trays or fish kettles in one row, skin side up, and poured
Poached fish
They include sterlet, pike perch, pike (including stuffed pike), sea bass, mullet, cod, eel, whitefish, flounder, halibut, and burbot. The prepared fish is placed in a bowl. Links and kisses
Fried fish
All types of fish are used for frying, but this type of heat treatment gives special taste to fish such as carp, bream, carp, roach, herring, herring, navaga, smelt, mackerel, silverfish
Basic fried fish
Amount of products per serving weighing 255 g with butter or 280 g with sauce: fish - 148–238 g (according to the standards of the collection of recipes), wheat flour - 6 g, vegetable oil or lard -
Deep fried fish
Amount of products per serving weighing 330 g with sauce or 305 g with mayonnaise: pike perch - 192 g, or catfish - 198 g, or sea bass - 192 g, or navaga - 111 g, or mackerel - 107 g, wheat
Fish fried in dough
Amount of products per serving weighing 225 g: pike perch – 140 g, citric acid – 0.2 g, vegetable oil – 4 g, parsley – 2 g, wheat flour – 30 g, egg – 3/4 pcs., milk – 30 , fat –
Fish baked with potatoes in Russian
Amount of products per serving weighing 350 g: pike perch - 227 g, or catfish - 234 g, or hake - 248 g, side dish - 150 g, sauce - 125 g, cheese - 5.4 g or crackers - 4 g, butter – 11 years
Fish solyanka in a frying pan
The fish is processed into fillets without skin and bones and cut into pieces weighing 25–30 g (3–4 per serving). The cucumbers are peeled and seeded, cut into thin slices, and the onion into strips. Prepare the carcass
Vegetable dishes and side dishes
Vegetables play an important role in human nutrition as sources of carbohydrates, vitamins, fiber and microelements. Vegetables and fruits are almost the only source of vitamin C, significantly covering the
Boiled vegetables
To prepare hot dishes and side dishes, vegetables are steamed or in water. Potatoes and carrots are boiled peeled, beets - in their skins, corn - on the cob without removing the leaves, bean pods - chopped
Mashed potatoes
To prepare mashed potatoes, it is better to use potato varieties with a high starch content. Peeled potatoes, uniform in size, boil until tender, drain the broth, soak the potatoes
Boiled green peas
To prepare this dish, green peas are used, fresh, dried, frozen and canned. Fresh green peas are peeled from the pods, placed in boiling salted water and cooked in
Fried vegetables
Raw and boiled vegetables are used for frying. Vegetables containing unstable protopectin and a sufficient amount of moisture are fried raw. Such vegetables include potatoes, zucchini, pumpkin, tomato
Deep fried potatoes
Potatoes are cut into cubes, strips, slices, cubes, balls, shavings, washed and dried well. Place prepared potatoes into fat heated to 180–190 °C and fry until
Stewed cabbage
Amount of products per serving weighing 250 g: fresh cabbage - 325 g or sauerkraut - 321 g, fat - 10 g or bacon - 12.6 g, carrots - 12 g, onions - 18 g, parsley - 7 g, tomato puree –
Vegetable stew
Amount of products per serving weighing 250 g: potatoes - 67 g, fresh cabbage - 38 g, carrots - 50 g, turnips - 53 g, parsley - 13 g, canned peas - 31 g, pumpkin or zucchini - 4
Stuffed peppers
First way. Carrots and onions, cut into strips, are sautéed, fresh tomatoes or tomato are added and sautéed together. Then combine with boiled rice, add salt, pepper, herbs
Requirements for the quality of vegetable and mushroom dishes and side dishes
Boiled vegetables should retain their shape; potato tubers may be slightly boiled. The color of the potatoes is from white to yellowish; redness or darkening of the tubers is not allowed. Rest color
Dishes from semi-finished products
Catering enterprises purchase semi-finished vegetable products and culinary products from vegetables. The semi-finished product “fried potatoes” consists of potato blocks,
Porridges, cereals, legumes and pasta
Cereals and legumes contain a large amount of starch (up to 72%), proteins, especially in legumes (up to 20%), and are rich in vitamins BP B2, PP. Cereals before heat treatment
Liquid porridge
Liquid porridges are considered to be those whose yield is 5–6 kg from 1 kg of cereal. Porridge is cooked with whole milk, a mixture of milk and water, or with water. They are prepared in the same way as viscous porridges, but more liquid is used.
Pasta dishes
Pasta is cooked in two ways. The first method is drainage. The prepared products are poured into a bowl with boiling salted water (5–6 liters per 1 kg of pasta and 50 g of salt).
Bean dishes
Legumes are distinguished by a high content of fiber and protein; in addition, legume grains are covered with a thick shell on top, so they do not boil well. Some varieties of colored beans contain poison
Beans in tomato
The prepared beans are poured with cold water and cooked until tender so that they completely absorb all the water, then the beans are combined with the prepared tomato sauce, heated for 5 minutes, seasoned with salt,
Egg dishes
To prepare egg dishes, eggs, melange and egg powder are used. Their nutritional value is determined primarily by the content of proteins, fat, vitamins A, D, BP B2,
Scrambled eggs
Eggs are boiled in boiling water for 2.5–3 minutes from the moment the water boils. No salt is added during cooking. Remove the finished eggs with a slotted spoon and wash with cold water. Soft-boiled eggs have semi-liquid whites and liquid
Natural fried eggs
Prepare fried eggs in portioned cast iron or aluminum frying pans. You can use large frying pans, baking sheets or special frying pans with a recess for the yolk. Well warmed up
Stuffed omelettes
Such omelettes are prepared with meat or vegetable side dishes or sweet ones. The omelette mixture is poured into a frying pan heated with oil and fried until the mixture thickens. The prepared f is placed in the middle
Requirements for the quality of egg dishes
Soft-boiled eggs should have a runny yolk and semi-liquid white. Eggs “in a bag”: the yolk is semi-liquid, the white is thickened on top, and semi-liquid in the center. A shelled egg is slightly deformed
Cold shop device
The purpose of the cold shop is to prepare cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When locating a cold shop, provisions must be made
White cabbage salad
Amount of products for preparing one serving weighing 150 g: fresh cabbage - 90 g, cranberries - 15 g, green onions - 15 g or carrots - 15 g, 3% vinegar - 15 g, sugar - 7 g, vegetable oil
Requirements for the quality of cold dishes
Sandwiches. Products must be laid in an even layer over a piece of bread, have a smooth surface, taste and smell characteristic of the products used. Salads
Cottage cheese dishes
Cottage cheese itself is a product that does not require mandatory heat treatment, so cottage cheese dishes are prepared in a cold or confectionery shop. Hot dishes made from cottage cheese (casseroles, pu
Cold dishes made from cottage cheese: cottage cheese with milk, cream, sour cream or sugar
To serve in its natural form, use full-fat or semi-fat ungrated cottage cheese. It is placed on a plate or in a salad bowl in a small mound, poured with milk or cream, previously cooled.
Dumplings with cottage cheese
Amount of products per serving weighing 225 g: for the dough: wheat flour - 60 g, water - 20 g, sugar - 2 g, egg - 1/10 pcs.; for minced meat: cottage cheese – 86 g, sugar – 10 g,
Syrniki
Amount of products per serving weighing 175 g: cottage cheese – 140 g, wheat flour – 18 g, egg – 1/3 pcs., sugar – 15 g, butter – 5 g, jam – 25 g or sour cream – 15 g, sugar – 10 g.
Pancakes with curd
The technological process of preparing pancakes consists of preparing liquid yeast-free dough, baking pancakes, preparing minced meat, stuffing and frying pancakes. In youth
Cottage cheese pudding
Amount of products per serving weighing 200 g (pudding weight): cottage cheese - 152 g, semolina - 15 g, sugar - 15 g, egg - 1/4 pcs., raisins - 20 g, nuts - 10 g, butter - 5 g, vanillin – 0
Sweet dishes
Sweet dishes are served at the end of dinner for dessert, which is why they are also called dessert, or third courses. They can be used during breakfast, dinner, and afternoon snack. For making sweets
Compote of fresh fruits, fruits, berries
Amount of products for preparing 1 liter of compote: apples - 340 g, or pears - 335 g, or quinces - 340 g, or peaches - 334 g, or apricots - 350 g, or plums - 334 g, or prunes - 315 g,
Sambuco from apricots
Gelatin is soaked. The apricots are sorted, washed, cut and pitted, placed in a bowl, a little hot water is added (200 g per 1 kg of apricots) and boiled for 5-10 minutes. Softened a
Rice pudding
Amount of products per serving weighing 250 g: rice - 48 g, milk - 75 g, water - 80 g, sugar - 15 g, egg - 1/2 pcs., butter - 10 g, raisins - 10 g, crackers - 5 g, sour cream – 5 g, vanilla
Purpose and structure of the confectionery shop
At enterprises where mass production of confectionery products is carried out, the workshop for their production operates separately and independently from other workshops. If products with oil or white are produced
Dough products
The main product range of the confectionery shop is dough products. Their nutritional value depends on the content of carbohydrates (starch), as well as vegetable proteins, fats and B vitamins and
Yeast dough
The raw materials for making yeast dough are flour, water, salt and yeast. Yeast fungi and lactic acid bacteria that get into the dough with them cause fermentation: the first - alcoholic, the second - milk.
Unleavened dough
Amount of products per 1 kg of flour: sugar - 62 g, margarine - 25 g, salt - 15 g, yeast - 25 g, water - 450 g. Dough is prepared using a straight method from flour with good gluten and
Sponge method of preparing dough
The proportion of products is the same as for straight dough. With the sponge method, first prepare the dough - a liquid dough containing 40% flour, 60% water, 100% yeast. Preparation of dough
Preparing products for baking
The finished dough is placed on a table sprinkled with flour or greased with vegetable oil (for fried products) and cut. The dough is divided into pieces of the required mass manually or using a dough divider
Fried pies
The dough for fried pies is prepared using a straight method with a weak consistency. The prepared dough is cooled before cutting to 10 °C so that it does not become acidic during cutting. Lay out the finished dough
Sbiten
Sbiten is a Russian national drink based on honey. It is prepared in two ways: with yeast and without yeast. Natural bee honey is dissolved in hot water (1:4), sugar is added
Dispensing and washing kitchen utensils
The kitchen utensil washing area is usually located next to the hot shop. Used dishes coming from the workshops are placed on a shelf, next to which containers for leftover food are placed. For M
Storage facilities
One of the critical moments that largely determine the profitability and smooth operation of the enterprise, as well as the quality and sanitary safety of the finished product, is the correct organization
Rules for releasing products from the warehouse
The basis for releasing products to production is the requirement (application) of the production manager. This requirement must be approved by the director of the enterprise. Carryover products
Reception of products and material assets
When receiving products, they check their quantity and quality, as well as the condition of the container, determine the number of places, count piece products, and reweigh weighted products. When taking sauerkraut
Procedure and methods of quality control
If we are guided by the standard definition and taking into account the specifics of public catering products, the quality of public catering products should be understood as the totality of product properties, about
Sampling procedure
Sampling of raw materials, semi-finished products and finished products for which technical documentation has been developed is carried out by opening a certain number of transport packaging units specified in the specified
Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 14, 2001 No. 36
“On the implementation of sanitary rules” (as amended on May 31, 2002) Based on the Federal Law of March 30, 1999 No. 52-FZ “On Sanitary and Epidemiological
Enter into force on July 1, 2002
I. Scope 1.1. Sanitary and epidemiological rules and regulations “Hygienic requirements for the safety and nutritional value of food products” (hereinafter referred to as Sanitary
