Routing

Cutlets, meatballs, schnitzels

Recipe No. 298

cutlet meat (options):

beef

pork

veal

lamb

Wheat bread

Milk (or water)

Crackers

Ready semi-finished product

Rendered food fat

Fried cutlets

Garnish (recipes No. 325,330,331,334…336,338…341)

150

Sauce (recipes No. 364,366…368,388…390)

Or table margarine (or butter)

Yield: with sauce

With fat

250

205

Cooking technology.

From the finished cutlet mass, products are cut into oval-flattened shapes with a pointed end (cutlets), or rounded-flattened shapes, 2.2...2.5 cm thick (bitochki), or oval-flat shapes, 1 cm thick (schnitzels).

Cutlets, meatballs, schnitzels can be prepared with the addition of onions (5 g net) and garlic (0.5 g net). The yield of products does not change, since the amount of milk or water decreases accordingly.

The products are served with a side dish, doused with fat or sauce.

Cutlets and meatballs are sold in 1-2 pcs. Per serving, schnitzels - 1 piece per serving.

Side dish (options): crumbly porridge, boiled beans, boiled pasta, boiled potatoes, mashed potatoes, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat, stewed cabbage, complex side dish.

Sauce (options): red (basic), red onion with cucumbers, onion with mustard, sour cream, sour cream with tomato, sour cream with onions.

Routing

Onion sauce with mustard

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 368

Cooking technology.

Finely chopped sautéed onions are placed in the red main sauce and boiled for 10-15 minutes. Season the sauce with table mustard, salt, “Yuzhny” sauce and margarine.

The sauce is served with minced meat products, fried sausage, frankfurters and sausages, and boiled offal (udder).

Routing

Red sauce (basic)

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 364

Cooking technology

Routing

Red sauce with onions and cucumbers

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 367

Pickled cucumbers or

Pickles

Exit

1000

Cooking technology.

Finely chopped onions are lightly sautéed, vinegar and black peppercorns are added, boiled for 5-7 minutes, combined with red main sauce and boiled for 10-15 minutes, “Yuzhny” sauce is added, finely chopped stewed pickled or pickled cucumbers, peeled from skins and seeds. The sauce is seasoned with margarine.

The sauce can be prepared without adding Yuzhny sauce. The sauce is served with boiled and fried meat dishes and minced meat products.

Routing

Red sauce (basic)

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 364

Cooking technology

Sliced onions and carrots are sautéed with fat, tomato puree is added and sautéing continues for another 10-15 minutes.

Sifted wheat flour is sautéed at a temperature of 150-160, stirring occasionally in a stovetop dish or baking tray in an oven (in a layer of no more than 4 cm) until it turns light brown.

The flour sauté, cooled to 70-80, is diluted with warm broth in a ratio of 1:4, stirred thoroughly and added to the boiling brown broth, then vegetables sautéed with tomato puree are added and boiled at low boil for 45-60 minutes. At the end of cooking, add salt, sugar, black peppercorns, and bay leaf. Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

Basic red sauce is used to prepare derivative sauces. When using the sauce as an independent dish, it is seasoned with table margarine (30g).

Routing

Boiled potatoes

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 331

Potatoes raw old or

young

1333

1290

1000

1032

Boiled potatoes

970

Table margarine

Yield: 1000 g

Cooking technology

To cook potatoes, place them in boiling salted water (0.6-0.7 l per 1 kg of potatoes). The water level should be 1-1.5 cm above the potato level. Salt is used at the rate of 10 g per 1 liter of water. When the potatoes are cooked, the water is drained and the potatoes are dried (see recipe No. 160), for which the dishes with them are left for 5-7 minutes on a hot section of the stove. Potatoes should be cooked in small portions according to demand. Potatoes are released into uncut tubers with melted margarine or butter.

Routing

Mashed potatoes

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 333

*weight of boiled milk. In the absence of milk, you can increase the fat intake by 10g

Yield: 1000 g

Cooking technology

Peeled potatoes are boiled in water with salt until tender, the water is drained, and the potatoes are dried. Boiled hot potatoes are rubbed through a potato masher. The temperature of the mashed potatoes should not be lower than 80 degrees, otherwise the mashed potatoes will be viscous, which sharply worsens its taste and appearance. Add hot boiled milk in 2-3 additions to the hot mashed potatoes, stirring continuously. beat the mixture until a fluffy, homogeneous mass is obtained.

The puree is portioned, a pattern is applied to the surface, poured over with melted butter, or sautéed onions are placed on top, or hard-boiled chopped eggs, previously mixed with melted butter, and sprinkled with herbs. Oil can be served separately.

Heat treatment

Table 3 Heat treatment

Technological diagram for preparing meat cutlets

The technological process consists of the following operations: preparation of raw materials, preparation of minced meat, molding of semi-finished products, storage and sales.

Preparation of raw materials. Cutlet meat is ground in a meat grinder, bread is soaked in water or milk. Then the chopped meat is combined with soaked bread and passed through a meat grinder again. When preparing Moscow, Domashny and Kyiv cutlets, onions are chopped together with meat and bread, and for meatballs, onions are finely chopped and sautéed. Pre-prepare minced meat for rolls (boiled pasta, chopped boiled eggs, sauteed onions) and zraz (chopped sautéed onions and herbs, chopped boiled eggs). Dried onions are pre-soaked.

Preparation of minced meat. The prepared raw materials are loaded into a minced meat mixer according to the recipe, salt, pepper, water are added and mixed thoroughly (4-6 minutes). When producing semi-finished products in small quantities, the minced meat is mixed and beaten by hand. During the mixing process, the components are evenly distributed throughout the entire volume of the minced meat, the water is bound by the destroyed structures of muscle tissue (muscle bundles and individual fibers, scraps of connective tissue, blood and lymphatic vessels) and crushed bread.

Minced meat structure. Minced meat is a complex dispersion system in which the role of the dispersion medium is played by an aqueous solution of proteins, low-molecular organic and inorganic substances, and the dispersed phase is scraps (particles) of muscle, connective and fatty tissue, as well as bread and other components. The particles in the minced meat are interconnected by molecular adhesion forces and form a continuous three-dimensional network or a kind of spatial frame. At the same time, the particles are connected with the dispersion medium with which they form a single whole, and part of the dispersion medium is connected with the particles of the dispersed phase more firmly than the particles are with each other.

The structure of minced meat (natural or with fillers), i.e. its internal structure and the nature of the interaction of individual particles are determined by the chemical composition, biochemical parameters, temperature, dispersity, state of aggregation and a number of technological factors.

An important characteristic of raw minced meat is stickiness, which is determined by the amount of protein dissolved in the aqueous phase. Stickiness determines the cohesiveness of the structure of the finished minced meat.

The properties of minced meat depend on its composition, the degree of grinding, humidity, the nature and concentration of water-soluble substances, the water-binding ability of the minced meat components and the strength of the bond between dispersed particles.

The degree of grinding of raw meat determines the nature of the destruction of the cellular structure and the transition of intracellular structural elements into the environment, as well as the size of dispersed particles.

With an increase in the degree of grinding, the dispersion of particles and the proportion of dissolved protein in the dispersion medium increase, which increases the water-binding ability of minced meat. The latter also depends on the quality of the original meat raw materials and, first of all, on its pH. Meat with a high pH value (6.2 or more) is able to retain a significant amount of water. When introducing bread, other starch-containing products (cereals, starch, etc.), protein products (protein isolates, eggs, etc.) into minced meat, the water-binding capacity of the system increases. An increase in the proportion of strongly bound water leads to an increase in strength properties in the system, which is undesirable. Therefore, the amount of water added when preparing minced meat should be such that the raw minced meat is well shaped and the finished product is tender and juicy. When producing chopped semi-finished meat products, the amount of water is determined by the recipe, but to obtain a high-quality finished product, it is necessary to take into account the quality of raw meat and additives (their water-binding ability).

Forming semi-finished products. The finished minced meat is dosed, shaped and breaded in breadcrumbs using automatic machines (AK-2M-40, MFK-2240, etc.) or manually. Semi-finished products made on automatic machines have a round shape, while those made by hand have an oval-flattened shape.

The finished semi-finished products are placed in a frying pan heated with fat, fried on both sides and brought to readiness in the oven.

Routing

Equipment for preparing meat cutlets

Equipment:

Electric meat grinder

Electric stove

Oven

Refrigerator cabinet

Tabletop dial scales

Production table

Washing tubs

Cutting chair

Shelving.

Tools and equipment used in preparing meat cutlets

Inventory:

Cutting boards marked "MS", "OS", "Greens"

Tool:

Knives marked "MS", "OS", "Green".

Safety rules when preparing meat cutlets

1. All equipment operating on electric current must have proper grounding

2. Posters on the rules for operating the machine should hang near the machines.

3. There should be rubber mats near cars

4. Before using the meat grinder, you need to check the idle speed

6. Use only a wooden pestle to push the meat into the meat grinder.

7. Production tables and baths should have rounded corners

8. When working with a knife (with a well-secured handle), be careful: hold your hands and knife correctly

9. The surface of the slab must be smooth, without cracks or gaps. There should be handrails around the slab

10. Stovetop cookware must have tightly secured handles and a flat bottom.

11. Move dishes with liquid along the surface of the stove carefully, without jerking

12. Place food in water or hot fat away from you

13. Open the lid of the cookware toward you

14. Potholders must be dry

Technological maps of preschool educational institutions

Technological maps for preparing dishes in preschool educational institutions according to the new SanPiN

Technological maps for preparing dishes in kindergartens (preschool educational institutions) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, chemical composition and nutritional value of dishes, permitted dishes.

In this section you will find new collection of recipes(reference book, recipe book), which contains technological maps (recipes) for preparing 178 dishes for kindergarten(DOW).

In preparing the collection, the official publication was used: Catering in preschool educational institutions: Guidelines for the city of Moscow, 2007. Developed by: Kon I.Ya. (State Research Institute of Nutrition of the Russian Academy of Medical Sciences); Mosov A.V. (Department of Rospotrebnadzor for the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents of the State Institution NCCH RAMS); Tobis V.I., (Moscow Foundation for Promoting the Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Moscow Department of Education) and others.

Standards for storing foodstuffs, semi-finished products (nested dishes) gross and net per 100 grams of weight of the finished dish have been published. The recommended yield of the dish is indicated for feeding both toddlers (1-3 years old) - nurseries, and children 3-7 years old. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie content (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals (microelements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) for preparing the dish is provided.

You can view these culinary recipes both on our website and in the program, the demo version of which you can download for free on our website and install on your computer. This program contains all the technological maps published here, as well as a menu plan for 8-10, 12, 24 hours of keeping a child in a preschool educational institution and much more.

The recipes for the dishes here are given per 100 grams net of the finished dish. For your convenience, the program recalculates these masses for a specific dish yield, for example, when a dish yields 200 grams, the weight of the products is multiplied by 2. The program contains reports on the chemical composition of both the prospective (planned) menu and the actual one for any period. There is also a menu-requirement, accumulation sheets and other documentation on organizing meals for preschoolers and accounting for products in the warehouse.

Dishes included in the diet can consist not only of simple products, but also of semi-finished products (previously prepared dishes), for example, baked goods are made from dough, and soup is cooked in broth. In this case, the recipes contain a link to the recipe for the enclosed dish. All our computer programs in the series calculate the complete tab, including all nested dishes (of any depth of nesting), resulting in the composition and weight of elementary products.

You can find out the nutritional value of the product and its chemical composition by clicking on the name of the product in the recipe, which will take you to the Catalog of products and their nutritional value. Indicators are given per 100 grams.

Minced steamed meat cutlet - technological map for preparing the dish. Name of dish: Steamed minced meat cutlet. Technological map (culinary recipe). Cutlets or meatballs are formed from the prepared cutlet mass, steamed or in water until tender for 1. Return to the list of dishes: SECOND COURSES.

Routing. Routing. Product name: Steamed minced meat cutlet. P align=’left’>1.5 Technological diagram for preparing meat cutlets. The technological process consists of the following operations: preparation of raw materials, preparation of minced meat, molding of semi-finished products, storage and sales. 1.6 Technological map. Culinary recipe ‘Khlynovsky-style meat and potato cutlets’. The recipe includes a list of products, indicating the quantity and method of processing, . Collection of technological maps Boarding school: School cutlets, meatballs, minced meat schnitzels: The prepared cutlet meat is cut into pieces, crushed in a meat grinder along with wheat bread, previously soaked in water, and onions. TECHNOLOGICAL CARD OF A CULINARY PRODUCT (DISHER). 43 boiled beef 37. 44 beef soufflé 38.

Mushroom sauces can be prepared with vegetable, ghee or butter. Development of a draft technological map of the dish and development of the recipe. Organoleptic and laboratory quality control, calculation of cutlet recipe, organoleptic dish. Poultry dishes, as well as meat ones, are important. Recipe for the dish Large cold cuts · 7. Technological map. Natural cutlets baked in sauce. Frying in an oven. 1.5 Technological scheme for preparing meat cutlets. Table 6 Technological map of cabbage. Product name. Norm of products for 1 serving, g. Steam chopped meat cutlet: The prepared cutlet meat is cut into pieces, passed through a meat grinder twice, mixed with... Technological map as a departmental technical document. 3 technological maps of minced meat dishes - » Cutlets.

TECHNOLOGICAL CARD Recipe. TECHNOLOGICAL CARD Recipe. Product name Product consumption per 1 item. Cutlets with meat from young bulls series ‘Classic’ TM ‘MLM Cutlets’, 335 g. Cutlets “Volga with garlic”, Mozhaisk Meat Yard (5 kg box). Technological maps - Main courses (563.5 kb.) Available files (48). Chopped beef cutlets with stewed cabbage. Name of raw materials, food products. Tools, technological equipment, abrasive materials. Products of the meat, dairy, fish, flour and cereals, feed and microbiological industries.

1.5 Technological scheme for preparing meat cutlets. 2.6 Technological map. Table 6 Technological map of cabbage.
Routing. Routing. 2 Product name: Steamed minced meat cutlet.
Cooking technology: meat cutlets, side dish stewed cabbage, technical and technological map and calculation of raw materials for sour cream.
Technological maps of preschool educational institutions. Minced steamed meat cutlet. Technological map (culinary recipe). Type of processing: Cooking.
Culinary recipe ‘Khlynovsky-style meat and potato cutlets’. The recipe includes a list of products, indicating the quantity and method of processing.
The instructional and technological map for preparing the dish “Cutlets, meatballs, meat schnitzels” is presented in Appendix 1.
1.5 Technological scheme for preparing meat cutlets. 2.6 Technological map. Table 6 Technological map of cabbage .
Technological diagram for preparing meat salad, cutlets. Routing. A lot of boiled meat products.
Cooking technology: meat cutlets, side dish stewed cabbage. Technical and technological map and calculation of raw materials for sour cream.
Some chefs believe that meat should be chopped with a knife or chopped in a blender, rather than in a meat grinder, arguing that a meat grinder destroys the structure of the meat fibers and flattens them, rather than grinding them. In their opinion, although such cutlets are soft, they do not melt in the mouth.
Name Meat meatballs *. Meatballs from semi-finished industrial products*. Beetroot cutlets baked with vegetable oil.

Collection of technological maps Boarding school: Cutlets, steamed meat balls: The prepared cutlet meat is cut into pieces, passed through a meat grinder twice, mixed with wheat bread soaked in water, passed through a meat grinder again. Technical and technological map. Name of raw materials Consumption of raw materials per 1 serving of finished product, g. Technological map as a departmental technical document. 3 technological maps of minced meat dishes - “Cutlets .

The technological map for making cabbage soup from fresh cabbage in meat broth with sour cream and compote was violated. Minced meat cutlets. Chopped cutlets are traditionally made from minced meat, to which bread or crackers are added. Cutlets are made from meat, fish, poultry and vegetables. Originally the word ‘cutlet’. Minced steamed meat cutlet: The prepared cutlet meat is cut into pieces, passed through a meat grinder twice, mixed with. Semi-finished products from cutlet mass.) Instructional and technological map for preparing the dish “Cutlets, meatballs, meat schnitzels” .

Technological map No.Hearty meat cutlet, 1 piece catering portion(CP-recipe No. 154)

Publishing house "Economy", Moscow 1983

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cookingNourishing meat cutlets,must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

RECIPE

Name	Raw material consumption per serving, g
Name	Gross weight, g	% when cold processed	Net weight, g	% during heat treatment	Output, g
Beef pulp cleaned (act)	35,0		34,0	20,00	27,2
Pork pulp, trimmed (act)	35,0	2.86 (losses during grinding)	34,0	20,00	27,2
Chicken eggs	0.2 pcs.	3.00 (loss during stirring)	9,7	20,00	7,8
Peeled onions, semi-finished	10,6	2.86 (losses during grinding)	10,3	20,00	8,2
White bread	14,4	2.86 (losses during grinding)	14,0	20,00	11,2
Water	10,0	60,00	4,0	25,00	3,0
Salt	1,0	0,00	1,0	100,00	0,0
Ground black pepper	0,1	0,00	0,1	100,00	0,0
Wheat flour	10,0	20.00 (breading)	8,0	20,00	6,4
Vegetable oil	7,0	0,00	7,0	80,00	1,4
Peeled onions, semi-finished	10,0	0,00	10,0	30,00	7,0
Vegetable oil	10,0	0,00	10,0	80,00	2,0
Chicken eggs	1 PC.	0,00	50,0	12,00	44,0
Mayonnaise	5,3	5.00 (portioning)	5,0	0,00	5,0
Exit					150 g

Cooking technology

Pork and beef meat is washed under cold running water, left in a perforated container to drain water, then dried, cut into pieces of arbitrary shape.

White bread is cut into pieces, soaked in water, left to swell, then squeezed out. Onions are cut into arbitrary pieces.

Sliced meat, white bread soaked in water, and onions are passed through a meat grinder with a medium-diameter grid hole once. Then add salt, ground black pepper, eggs, mix well until smooth, beat. With wet hands, form round-flat cutlets weighing 105-110 g. Breaded in flour.

Semi-finished cutlets are fried in a frying pan using the basic method on both sides until golden brown. Bring to readiness in a steam convection oven at a temperature of 150* C (20% steam) for 10 minutes.

Cut the onions into strips and fry until golden brown.

Fried eggs with fried eggs from 1 egg.

Mayonnaise is applied to the finished cutlet using a mesh. Then lay out the fried onions and a fried egg on top. The cutlets are placed on a baking sheet, cooled in a shock freezer to +3* C, and placed in gastronorm containers. Store in the refrigerator before shipping.

Transported in a refrigerated car body.

Characteristics of the finished dish, semi-finished product

Appearance– meat cutlets are rounded and flattened, fried until golden brown. Fried onions and a fried egg are placed on top of the cutlets.

Taste– ingredients included in the cutlets, without any foreign taste.

Smell– the ingredients included in the cutlets are free of foreign odor.

Requirements for registration, sale and storage

Hearty meat cutletsmanufactured as needed. The permissible shelf life of cutlets, according to SanPin 42-123-4117-86 at a temperature of +2+4* C, is no more than 3 hours from the end of the technological process.