This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Boiled Fish (fillet) 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	Consumption of raw materials and semi-finished products
	1 serving of finished product, g		100 servings of finished products, kg
	Gross	Net	Gross	Net
Gutted cod with head	81	61	8,1	6,1
Carrot	3	2	0,3	0,2
Bulb onions	3	2	0,3	0,2
Parsley (root)	2	1	0,2	0,1
Weight of boiled fish	–	50	–	5,0
Garnish TK No. 54		150		15,0
Output of finished products		200		20,0

4. TECHNOLOGICAL PROCESS

Fish, filleted with skin and without bones, is 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 of which should be 3-5 cm above the surface of the fish, and onions are added.

Carrots, parsley, bay leaf, salt. When the liquid boils, remove the foam and cook the fish until tender without boiling at a temperature of 85-90°C for 5-7 minutes, counting from the moment the water boils.

Store boiled fish in hot broth for no more than 30-40 minutes.

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.

When leaving, place a side dish and a portion of boiled fish on a plate. The optimal serving temperature is 65°C. Side dish – crumbly rice porridge with butter.

QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - pieces of fish of the correct shape, slightly deformed, the side dish is laid out neatly;
Color – corresponds to the type of fish in combination with spices;

Taste, smell - the taste of fish combined with spices, the smell of boiled fish with the aroma of spices;
Consistency – soft, the pulp may separate.

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)

FOOD AND ENERGY VALUE

Nutrients, g			Energy value, kcal	Vitamins, mg				Minerals, mg
B	AND	U	Energy value, kcal	B1	C	A	E	Sa	Mg	P	Fe
11,1	3,6	–	76	0,07	–	0,01	0,2	5	6	73	0,3

Technological engineer.

TECHNOLOGICAL CARD No. 3. Name of dish (product) Boiled fish (sturgeon family)

Product Name	Gross weight, g	Net weight, g	Weight of the finished product, g


Bulb onions
Parsley (root)

Exit - - 125 - -

The fish is cut into sections, scalded, bugs removed, and cleaned. The links are washed, tied up, placed skin down on the insert grate of a fish boiler, filled with cold water, vegetables, roots, salt are added and boiled for 30-45 minutes. at a temperature of 85-90? C; in 10 minutes Before the end of cooking, add pepper and bay leaf.

The finished fish is taken out, cartilage and protein clots are removed, cut into portions and stored until release in a small amount of broth at a temperature of 50-60? C for no more than 30-40 minutes.

Side dishes - boiled potatoes, mashed potatoes.

Sauces - white with capers, white wine.

The fish is served in one piece, a side dish is placed next to it, the sauce is added to the side or served separately. Serving temperature - 85°C. Store at a temperature of 60-65° C for no more than 30 minutes.

Appearance: the fish was not overcooked and retained its shape.

Color: corresponds to this type of fish.

Consistency: soft.

Smell: corresponds to this type of fish and roots

Taste: corresponds to this type of fish and roots, moderately salted.

Technologist (calculator):

Business name

Restaurant "Golden Fish"

Recipe source Recipe No. 481/I Collection of recipes 2011

TECHNOLOGICAL CARD No. 4. Name of dish (item) Fish in Russian

Product Name	Gross weight, g	Net weight, g	Weight of the finished product, g	Weight (net) for 50 servings, kg	Weight (net) per 100 servings, kg

Weight of poached fish

Bulb onions
Parsley (root)
Pickles
Fresh champignons



Mass of sauce with filling

Exit - - 382 - -

The technological process of preparing, decorating and serving a dish (product). Conditions and terms of implementation.

Portioned pieces of fish with skin and bones are poached. Prepare a side dish for the sauce: cut the carrots and parsley into small cubes and simmer. The mushrooms are boiled and cut into slices. Pickled cucumbers are peeled and seeded, cut into slices and poached. The onion is cut into half rings and scalded, the capers are squeezed out of the brine, and the pits are removed from the olives. The prepared products are mixed, placed in tomato sauce and brought to a boil. Olives can be used instead of olives.

Cartilage can be added to a dish of fish from the sturgeon family - 25, 15, 10 g, respectively, per column, and the yield also increases.

When leaving, the fish is poured with sauce, slices of lemon are placed on top, and garnished. Side dish - boiled potatoes. The sauce is tomato.

Serving temperature - 85°C. Store at a temperature of 60-65° C for no more than 30 minutes.

Qualitative assessment of the finished dish

Appearance: the fish was not overcooked, retained its shape well, and was completely covered in sauce.

Color: reddish.

Consistency: soft.

Smell: characteristic of this dish, with the aroma of fish, tomato and pickles.

Taste: corresponds to this type of fish, moderately salty, sour, slightly spicy.

Head of production (chef):

Technologist (calculator):

Business name

Restaurant "Golden Fish"

Recipe source Recipe No. 497/I Collection of recipes 2011

Routing

Technological map No. 118 Product name: Fish balls 2 sp

Recipe number: 61

name of raw materials
	1 serving
	Gross, g	Net, g
The fish is fresh.
Bread
Egg
Vegetable oil
Milk
Flour
Exit:

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
6,458	3,724	6,442	83,506	33,220	0,594	0,066	0,090	0,330

Preparation technology: Clean the fish, rinse, separate the flesh from the bones. Soak the bread in milk. Grind the fish pulp together with the bread through a meat grinder, add milk and egg, mix thoroughly to make meatballs. Steam.

Routing

Technological map No. 119

Product name: Baked fish with potatoes in Russian

Recipe number: 63

Name of the collection of recipes:

A. Klyavinya "Big recipe culinary dictionary."

Publisher: Agropromizdat Collection of recipes.

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Pollock fillet	81,45	76,5
Potato	107,1
Flour
Butter
Milk
Butter
Crackers
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
13,005	16,727	26,871	303,329	90,720	1,581	0,219	0,229	15,930

Cooking technology: The prepared fish fillet is washed, cut into portions, sprinkled with iodized table salt, placed in a frying pan greased with butter, slices of boiled peeled potatoes are placed on top, poured with milk sauce (for baking fish), sprinkled with wheat breadcrumbs, poured with melted butter and bake in an oven at a temperature of 200-250C for 20-30 minutes until cooked and golden brown on the surface. The fish is released along with the potatoes and sauce with which it was baked. Serving temperature: not lower than 65C. Delivery time: no more than two hours from the moment of preparation.

Technology for preparing milk sauce for baking fish: sift wheat flour, dry in a frying pan (without oil) until light yellow with constant stirring, cool, dilute with milk or milk with the addition of broth or water and, stirring continuously, cook at low boil for 7-10 min. Then salt is added to the sauce of medium thickness, filtered, and brought to a boil. Season the finished sauce with boiled butter, mix thoroughly, heat to a temperature of 80 to 85C, but do not boil. Delivery time: no more than two hours from the moment of preparation.

Routing

Technological map No. 120

Product name: Fish stew with vegetables and tomato 1 sp

Recipe number: 64

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
The fish is fresh.
Carrot
Parsley
Bulb onions
Tomato
Vegetable oil
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
6,785	4,733	3,102	81,374	45,110	0,792	0,077	0,077	12,35

Routing

Technological map No. 121

Product name: Fish stew with vegetables and tomato 2 sp

Recipe number: 64

Name of the collection of recipes:

Polyakovsky Yu.I. "Collection of technological cards, recipes for dishes and culinary products

For preschool educational and children's health institutions. Ufa

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
The fish is fresh.
Carrot
Parsley
Bulb onions
Tomato
Vegetable oil
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
4,737	3,274	2,114	56,343	30,920	0,546	0,054	0,054	8,275

Cooking technology: Remove the fish from bones and skin, cut into portions. Peel the carrots, parsley, chop finely, chop the onion. Place pieces of fish in a bowl in two rows, alternating with layers of chopped vegetables, pour in broth, vegetable oil, add tomato, close with a lid and place in a cupboard for 1-1.5 hours. Sprinkle with herbs before serving.

Routing

Technological map No. 122

Product name: Fish in Polish 1 sp

Recipe number: 65

Name of the collection of recipes:

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
The fish is fresh.
Egg
Milk
Butter
Greenery
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
12,301	6,871	3,658	124,763	106,900	0,750	0,063	0,219	3,006

Routing

Technological map No. 123

Product name: Fish in Polish 2 sp

Recipe number: 65

Name of the collection of recipes:

Korovka L.S. "Collection of technological standards,

Recipes for dishes and culinary products for preschool educational institutions" Perm 2004.

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
The fish is fresh.
Egg
Milk
Butter
Greenery
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
8,849	5,019	2,592	90,290	90,840	0,847	0,086	0,200	1,906

Preparation technology: Remove scales from the fish, cut into portions, rinse, make a cut on the skin, add hot water and cook for 10-15 minutes. Remove the finished fish, pour milk mixed with egg and bake in the oven. When serving, pour over oil.

Note: Portion fish for toddlers and kindergarteners into fillets with skin and bones.

Goal of the work: familiarization with the range of fish and non-fish seafood dishes.

Assortment of dishes: 1. Boiled fish, Polish sauce
(№ 623, № 1053).

2. Telnoe (No. 676).

3. Fried fish with onions in Leningrad style
(№ 643).

4. Fish baked in sour cream sauce with mushrooms, Moscow style (No. 660).

Tools, equipment and utensils:pans with a capacity of 1 and 0.5 l; frying pans, chef's knives, veselka, gauze, colander, portioned frying pan, deep fryer, meat grinder, baking sheet, metal oval dishes, gravy boats, small plates, cutlery.

Cooking technology:

1. Boiled fish (No. 623). Polish sauce (No. 1053 ) Gross Net

captain fish or 296160

sea bass*214156

pike (except sea)306156

cod*197152

whiting*203156

carrot*55

onion54

parsley (root)43

weight of boiled fish – 125

side dish (No. 946)–150

sauce (No. 1053)–75

Output–350

* Fish can be cooked without adding carrots

Work sequence “Boiled fish” (Fig. 5.6):

1. Defrost the fish, remove scales and entrails. rinse, layer and cut into portioned semi-finished products of a certain mass with skin and rib bones.

2. Prepare vegetables. Wash the onions, carrots and parsley roots, peel and cut into slices.

3. Let the fish cook. Place portioned pieces of fish into a pan, add water, add raw chopped vegetables and cook from the moment of boiling for 10–15 minutes.

4. Boil the eggs.

5. Wash and peel the potatoes (Fig. 5.7).

6. Boil potatoes until tender . Drain the water and dry the potatoes by placing the pan on a hot stove for a few minutes. Allow to cool to a temperature of 80–85 o C.

7. Melt the butter and heat milk for mashed potatoes.

8. Wipe the potatoes Through a sieve, add butter and warm milk. Beat the mass.

9. Peel the eggschop into thin slices.

10. Wash the parsley, finely chop.

11. Melt the butter for the sauce.

12. Make the sauce (Fig. 5.8). Add chopped eggs, herbs, salt, citric acid to the melted butter.

13. Decorate the dish. Place pieces of fish on a warm shallow dinner plate and place mashed potatoes on the side. Apply a pattern to the surface of the puree using a tablespoon dipped in hot water. Pour Polish sauce over the fish. Garnish with a slice of peeled lemon.

Rice. 5.6. Technological diagram for the production of the “Boiled Fish” dish

2. Mashed potatoes (No. 946) Gross Net

potatoes1107830

milk158150

table margarine6060

or butter6060

Output–1000

Rice. 5.7. Technological diagram of dish production
"Mashed potatoes"

Polish sauce (No. 1053) Gross Net

butter700700

eggs8 pcs.320

parsley (greens) 2720

citric acid22

Output–1000

Rice. 5.8. Technological diagram of dish production
"Polish sauce"

2. Telnoe (No. 676) Gross Net

pike perch or 16780

ice fish17880

pike (except sea)20080

cod*11080

sea bass12180

wheat bread2424

milk or water3232

fish cutlet mass–134

ground meat:

onion4034/17*

cooking fat55

fresh porcini mushrooms2620/15*

or fresh champignons 2821/15*

eggs 1/4 pcs. 10

crackers22

minced meat mass – 42

eggs1/410

crackers1010

semi-finished product weight – 194

cooking oil1414

weight of the finished body – 160

garnish No. 946, 948, 949, 976, 980–100

table margarine–7

sauce No. 1038, 1039–100

Exit–367

* Mass of sautéed onions and boiled mushrooms

Sequence of work “Telnoe” (Fig. 5.9):

1. Defrost the fish, clean it from scales and entrails, rinse, remove skin and remove bones.

2. Cut clean fillet into pieces weighing 40–50 g.

3. Soak wheat bread without crusts in milk.

4. Pieces of fish and soaked bread mince with salt and pepper. Knock out the mass.

Figure 5.9. Technological diagram for the production of the Telnoe dish

5. Prepare minced vegetables (Fig. 5.10). Peel the onions and mushrooms, rinse, boil the mushrooms, then fry. Sauté the onion.

6. Boil the eggs.Peel, chop.

7. Combine sauteed onions, fried mushrooms, chopped eggs; Season to taste with salt and pepper and stir.

8. Form the body. Place an amount of minced fish on a damp cloth (gauze), spread in a layer up to 1 cm. Place minced vegetables in the middle of the flatbread and use the cloth to form the body into a crescent shape.

9. Dip the semi-finished product in beaten eggs and breaded in breadcrumbs.

10. Place the finished semi-finished product in the refrigerator for 30 minutes.

Rice. 5.10. Technological scheme for the production of “minced vegetables”
for the formation of a body

11. Prepare the sauce (Fig. 5.12). Saute the flour ( t = 160 o C). Peel the vegetables, wash them, chop them into strips and sauté with the addition of tomatoes.

12. Dilute the flour sauté with fish broth. For the broth: boil the skin, bones and some of the fish flesh left over from cutting into semi-finished products.

Fried potatoes (No. 948) Gross Net

potatoes in cubes, slices, wedges,

cubes19321449

cooking fat, vegetable oil100100

Output–1000

Figure 5.11. Technological diagram of dish production
"Fried potato"

13. Combine sauteed vegetables and flour sauté, diluted with broth. Let cook for 25–30 minutes.

14. Peel and rinse the potatoes (Fig. 5.11). Cut into cubes, rinse in running water and dry with a towel.

15. Fry potatoes the main way until a golden brown crust forms.

16. Deep fry the body until golden brown and cook in the oven.

17. Strain the sauce and rub the vegetables through a sieve. Bring the sauce to a boil. Season with creamy margarine.

18. Prepare the body for submission. Place the cauliflower on an oval dish (1–2 pieces per serving), place the side dish in a mound on the side. Serve the sauce separately. Garnish with parsley.

Tomato sauce (No. 1038) Gross Net

fish broth–500

table margarine2525

wheat flour 2525

carrot5040

onion4840

parsley (root) 4030

tomato puree500500

table margarine2525

sugar1010

Output–1000

Rice. 5.12. Technological diagram for the production of “Tomato sauce”

3. Fried fish with onions in Leningrad style (No. 643) Gross Net

cod* or 194149

sea bass204149

mackerel261149

pike perch, or hake264145

horse mackerel296145

wheat flour77

vegetable oil88

weight of fried fish – 125

deep-fried onion (No. 970)

garnish No. 947, 948

Exit–315

* Storing standards are given for gutted and headless fish

Figure 5.13. Technological diagram of dish production
“Fried fish in Leningrad style”

Fried potatoes from boiled (No. 947) Gross Net

potatoes16561205*

cooking fat or butter100100

Output–1000

* Weight of boiled, peeled, chopped potatoes

The sequence of work “Fried fish in Leningrad style” (Fig. 5.13):

1. Defrost the fish, clean it and cut into fillets with skin and rib bones. Cut into portions of the mass specified in the recipe.

2. Wash and peel the potatoes (Fig. 5.14) and cook for 10–15 minutes (until half cooked).

3. Peel the onion, wash it, cut it into rings.

4. Salt the fish (portioned pieces), pepper, breaded in flour and fried in the main method until golden brown, and bring to readiness in the oven.

5. Cut potatoes into slices and fry in the main method until golden brown.

6. Breaded onions in flour and deep fry.

7. Decorate the dish for serving. Place fried fish in the middle of a shallow dinner plate. Place slices of fried potatoes around it and top the fish with a mound of deep-fried onions. Decorate with sprigs of greenery.

Figure 5.14. Production flow diagram
"Fried from boiled potatoes"

4. Fish baked in sour cream sauce with mushrooms, Moscow style (No. 660)

Gross Net

Pike perch or 284145

som310155

ice fish302145

sturgeon301149

stellate sturgeon281149

beluga296149

wheat flour77

fresh porcini mushrooms3426/17*

or fresh champignons5743/17*

onion2420/10**

cooking oil1515

weight of fried fish – 125

eggs 1/2 pcs. 20

garnish No. 947–150

sauce No. 1044–150

cheese6.56

table margarine or butter 1010

semi-finished product weight – 480

Exit–430

* Mass of mushrooms after frying

**Weight of sautéed onions

Sequence of work “Fish baked in sour cream sauce with mushrooms, Moscow style” (Fig. 5.15):

1. Defrost the fish, clean it, rinse and cut into fillets with skin and rib bones. Cut into portions with the masa provided in the recipe.

2. Wash and boil the mushrooms cut into slices and fry.

3. Boil the eggs.Cut into slices.

4. Peel the onion, cut into half rings and save.

5. Prepare the sauce (Fig. 5.16). Saute the flour in butter. Bring the sour cream to a boil and stir in the flour mixture. Season the semi-finished product with salt and pepper and simmer for 3–5 minutes. Strain the finished sauce and bring to a boil again.

6. Wash the potatoes peel and cook (Fig. 5.14).

7. Grate the cheese.

8. Salt fish portions pepper, breaded in flour and fry in the main method until golden brown.

9. Cut boiled potatoes into slices and fry in a frying pan until golden brown.

10. Prepare the dish for baking. Pour a little sauce into a portioned frying pan and place a portion of fried fish in the center; Cover the fish with slices of fried boiled potatoes. Place boiled egg slices (slices), sautéed onions, and fried mushrooms on top of the fish. Pour the remaining sauce over the top of the dish and sprinkle with grated cheese.

11. Bake the dish in the oven at a temperature of 250–280 o C until a golden brown crust forms on the surface.

12. Prepare for submission. Place a paper napkin on a shallow dinner plate and place a portioned frying pan with the dish on it. Decorate with a sprig of greenery.

Sour cream sauce (No. 1044) Gross Net

Appearance

Taste and smell

Boiled fish, Polish sauce

Fish in the form of a whole piece. Garnish on the side, figuratively decorated. The sauce completely covers the fish

In cross section – pink with a yellowish tint, or white, or light gray (depending on the type of fish)

Fish with the aroma of spices and sauce

A crescent-shaped product with an evenly fried crust on both sides, without cracks on the surface, poured with oil, garnished. Sauce served separately

Light brown

Characteristic of products made from fish cutlet mass with the taste and aroma of fried onions, eggs, mushrooms and tomato sauce

Fried fish Leningrad style

A piece of fish with an evenly fried crust without burnt areas, garnished with circles of fried potatoes, sprinkled with oil, fried onions placed on top

Fish – light brown, onion – straw yellow

Characteristic of fried fish, fried onions and potatoes

Fish baked in sour cream sauce with mushrooms, Moscow style

Most of the surface is covered with a golden brown crust

Golden brown

Characteristic of fried fish with a taste of sour cream, sautéed onions and mushrooms

ROUTING

Recipe No. 84

Product molded from fillet or minced fish

(industrial production)

Gross weight, g Net weight, g

Product molded from

Fillet or minced fish 100.0 100.0

Refined sunflower oil 3.0 3.0

Output 100

Directions for use:

Fish products are removed from packaging and placed on a baking sheet, greased with oil, lightly fried on both sides until a light golden brown crust forms and baked until cooked in an oven at 250-280 C for 10-20 minutes.

ROUTING

Recipe No. 85

Boiled fish dumplings

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Cod fillet 1 (c/o – 6%) 85.2 80.0

Sea bass fillet 1 (c/o – 6%) 85.2 80.0

Hake fillet 1 (c/o – 10%) 88.9 80.0

Pollock fillet 1 (cold – 5%) 84.2 80.0

Pink salmon fillet 1 (cold – 6%) 85.2 80.0

Sterilized milk 3.2%

fat content fortified 30.0 30.0

Wheat flour 1 grade 5.0 5.0

Sauce weight 30

Weight of semi-finished product 120

Industrial fish dumplings

production* 120.0 120.0

Weight of boiled dumplings 100

Output 100

1 – fish dumplings are prepared from industrially produced fish fillets without bones and skin

Cooking method:

The prepared fish fillet without skin and bones is washed, cut into pieces, and passed through a meat grinder with a fine grid. A thick milk sauce is prepared from dried flour, milk and iodized table salt and cooled. Milk sauce is added to the minced fish, raw chicken eggs (the eggs are pre-treated according to SanPin 2.3.6.1079-01), kneaded thoroughly, cut into dumplings (weighing 20-25 g), dipped in boiling water and cooked for 15-20 minutes until cooked.

*Method of preparing fish dumplings from semi-finished industrial production:

option 1: from minced fish from industrial production (TU 9261-133-00472124-02). Minced fish is defrosted. Add milk sauce to it, raw chicken eggs (the eggs are pre-treated according to SanPiN 2.3.6.1079-01), knead thoroughly, cut into dumplings (weighing 20-25 g), dipped in boiling water and cooked for 15-20 minutes until cooked.

option 2: from semi-finished industrial production (TU 9266-134-00472124-04). Without defrosting, fish dumplings are dipped into boiling water and cooked until tender for 15-20 minutes.

ROUTING

Recipe No. 86

Amateur fish cutlets

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Cod fillet 1 (c/o – 6%) 71.0 67.0

Sea bass fillet 1 (c/o – 6%) 71.0 67.0

Pike-perch fillet 1 (c/o – 8%) 72.8 67.0

Hake fillet 1 (c/o – 10%) 74.4 67.0

Pollock fillet 1 (c/o – 5%) 70.5 67.0

Pink salmon fillet 1 (cold – 6%) 71.0 67.0

Red carrots (coloured – 20%) 25.0 20.0

Wheat bread 8.0 8.0

Onions (cotton – 16%) 10.0 8.4

Weight of poached onions (t/o – 50%) 4.2

Dietary chicken egg 0.25 10.0

Sterilized milk 3.2% fat 10.0 10.0

fortified

Low iodized salt

Unsalted butter 1.0 1.0

Weight of semi-finished product 120

Butter for lubrication 2.0 2.0

T/o – 17%

Output 100

1 – fish cutlets are prepared from industrially produced boneless and skinless fish fillets

Cooking method:

Peeled onions are finely chopped and simmered in a small amount of water with the addition of butter until tender. The prepared boneless and skinless fish fillet is cut into pieces and passed through a meat grinder twice along with wheat bread soaked in milk, boiled peeled carrots and poached onions. Add raw chicken eggs and iodized table salt to the fish mass, mix well and form cutlets, place them in a saucepan greased with butter, add a little water and simmer with the lid closed for 15-20 minutes.

ROUTING

Recipe No. 87

Steamed fish cutlets

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Cod fillet 1 (c/o – 6%) 85.0 80.0

Sea bass fillet 1 (c/o – 6%) 85.0 80.0

Pike-perch fillet 1 (c/o – 8%) 87.0 80.0

Hake fillet 1 (c/o – 10%) 89.0 80.0

Pollock fillet 1 (c/o – 5%) 70.5 80.0

Pink salmon fillet 1 (coloured – 6%) 85.0 80.0

Wheat bread 15.0 15.0

Drinking water 19.0 19.0

Dietary chicken egg 0.1 4.0

Low iodized salt

Weight of semi-finished product 118

T/o – 15%

Output 100

Cooking method:

The prepared boneless and skinless fish fillet is washed, cut into pieces and passed together with wheat bread, previously soaked in water, through a meat grinder with a fine grid. Add iodized table salt to the fish mass, raw chicken eggs, knead, pass through a meat grinder, and beat well. The prepared mass is shaped into cutlets or meatballs, placed in a saucepan or other container and steamed for 20-30 minutes until cooked.

ROUTING

Recipe No. 88

Fish stewed in tomato with vegetables

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Cod fillet 1 (cold – 6%) 65.0 61.0

Sea bass fillet 1 (c/o – 6%) 65.0 61.0

Pike-perch fillet 1 (c/o – 8%) 66.3 61.0

Hake fillet 1 (c/o – 10%) 67.8 61.0

Pollock fillet 1 (c/o – 5%) 64 61.0

Pink salmon fillet 1 (cold - 6%) 65 61.0

Drinking water 19.0 19.0

Low iodized salt

Red carrots

until 01.01 cold-20% 25.0 20.0

from 01.01 cold-25% 27.0 20.0

Parsley (root) 6.0 4.5

Onions (cold-16%) 10.0 8.4

Tomato puree 2.0 2.0

Edible citric acid (2% solution) 3.0 3.0

Granulated sugar 2.0 2.0

Refined sunflower oil 5.0 5.0

Weight of stewed fish 50

Weight of fish prepared with vegetables

stewed and sauce 100

Output 100

1 – commercially produced boneless, skinless fish fillet is used to prepare the dish.

Cooking method:

The prepared fish fillet is washed, cut into portions, placed in a bowl in two layers, alternating with layers of chopped carrots, onions and parsley root. Fill with water or broth, add vegetable oil, tomato puree, 2% citric acid (100 ml of solution contains 98 ml of water, 2 g of citric acid), granulated sugar, iodized table salt. Cover the dish with a lid and simmer until done for 45-60 minutes. It is allowed to cook fish without citric acid.

When released, the fish is poured with the sauce with vegetables in which it was stewed.

ROUTING

Recipe No. 89

Fish baked with potatoes in Russian

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Cod fillet 1 (cold – 6%) 54.3 51.0

Sea bass fillet 1 (c/o – 6%) 54.3 51.0

Pike-perch fillet 1 (c/o – 8%) 55.4 51.0

Silver hake fillet 1 (c/o – 10%) 56.7 51.0

Pollock fillet 1 (c/o – 5%) 53.7 51.0

Pink salmon fillet 1 (cold – 6%) 54.3 51.0

Low iodized salt

Weight of finished fish 42

Potato

Weight of boiled peeled potatoes 48.5

Low iodized salt

Milk sauce:

Wheat flour 1 grade 10.0 10.0

Unsalted butter 10.0 10.0

Sterilized milk 3.2%

fat content fortified 26.0 26.0

Sauce weight 26

Unsalted butter 4.0 4.0

Breadcrumbs 2.0 2.0

semi-finished weight 118.5

t/o-15%

Output 100

1) Industrially produced fish fillet without skin and bones is used to prepare the dish.

Cooking method:

The prepared fish fillet is washed, cut into portions, sprinkled with iodized salt, placed in a frying pan greased with butter, slices of boiled peeled potatoes are placed on top, poured with milk sauce (for baking fish), sprinkled with wheat breadcrumbs, poured with melted butter and baked in oven at a temperature of 200-250C for 20-30 minutes until cooked and golden brown on the surface.

The fish is released along with the potatoes and sauce with which it was baked. Serving temperature: not lower than 65C.

Method for preparing milk sauce for baking fish: The wheat flour is sifted, dried in a frying pan (without oil) until light yellow with constant stirring, cooled, diluted with milk or milk with the addition of broth or water and, stirring continuously, cooked at a low boil for 7-10 minutes. Then iodized table salt is added to the medium-thick sauce, filtered, and brought to a boil. Season the finished sauce with boiled butter, mix thoroughly, heat to a temperature of 80 to 85C, but do not boil. Delivery time: no more than two hours from the moment of preparation.

ROUTING

Recipe No. 90

Fish meatballs

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Cod fillet 1 (cold – 6%) 69.3 65.0

Sea bass fillet 1 (c/o – 6%) 69.3 65.0

Pike perch fillet 1 (cold – 8%) 71.0 65.0

Hake fillet 1 (c/o – 10%) 72.5 65.0

Pollock fillet 1 (c/o – 5%) 68.5 65.0

Pink salmon fillet 1 (cold – 6%) 69.3 65.0

Wheat bread made from premium flour 13 13.0

Sterilized milk 3.2% fat content

fortified 20.0 20.0

Onions 14.5 12.0

Wheat flour 1st grade 8.0 8.0

Low iodized salt

semi-finished product weight 118

Fish meatballs made from semi-finished products

industrial production* 118.0 118.0

Butter

for greasing the baking tray 6.0 6.0

t/o-15%

mass of stewed meatballs 100

Output 100

1 – fish meatballs are prepared from industrially produced boneless and skinless fish fillets

Cooking method: The prepared fish fillet without skin and bones is washed, cut into pieces, passed through a meat grinder twice along with peeled onions and wheat bread soaked in milk. Add iodized table salt (3/4 of the recipe norm) to the resulting mass, knead well and form into balls weighing 25-35 g, breaded in wheat flour and lightly fried in oil on both sides in a frying pan in heated butter.

A thick milk sauce is prepared from dried wheat flour (1/4 of the recipe norm). Place the fried meatballs in a bowl, pour in the prepared milk sauce, add water (10% of the sauce weight) and simmer at low boil for 15-20 minutes. When leaving, fish meatballs are poured with the sauce in which they were stewed.

Serving temperature: not lower than 65C.

Delivery time: no more than two hours from the moment of preparation.

*Method of preparing fish meatballs from semi-finished industrial production:

option 1: from minced fish from industrial production (TU 9261-133-00472124-02). Minced fish is defrosted. Add salt to it (3/4 of the recipe norm) and mix thoroughly. Form into balls weighing 25-35 g, breaded in flour, lightly fried on both sides in a frying pan in heated butter. Place the fried meatballs in a bowl, pour in the prepared milk sauce, add water (10% of the sauce weight) and simmer at low boil for 15-20 minutes. When leaving, fish meatballs are poured with the sauce in which they were stewed.

option 2: from semi-finished industrial production (TU 9266-134-00472124-04). Without defrosting, fish meatballs are lightly fried in oil on both sides in a frying pan in heated butter. Place the fried meatballs in a bowl, pour in the prepared milk sauce, add water (10% of the sauce weight) and simmer at low boil for 15-20 minutes. When leaving, fish meatballs are poured with the sauce in which they were stewed.