Schemes for preparing vegetable marinade sauce with tomato. Fruit and vegetable marinades. Vegetable marinade with tomato

Required Products:

pollock - 250 g fillet

wheat flour - 1 teaspoon

vegetable oil - 4 teaspoons

vegetable marinade with tomato - 200 g

green onion

parsley

salt

ground black pepper - to taste

Number of servings: 4

Cooking time: 30 min.

Cut the pollock fillet into portions, roll in flour mixed with salt and pepper, and fry in oil until cooked.

Place the fried fish on a plate and pour over the marinade. Keep in the refrigerator for 2-3 hours.

Finely chop the parsley and green onions. Before serving, decorate the fish with herbs.

Vegetable marinade with tomato:

Required Products:

carrots - 2 pcs.

onion - 1 head

parsley root - 1/2 pcs.

vegetable oil - 3 tbsp. spoons

tomato puree - 3 tbsp. spoons

vinegar 3% - 1 glass

fish broth or water - 1 cup

black peppercorns - 3 pcs.

ground cinnamon and cloves - 1 teaspoon each

salt, bay leaf, sugar - to taste

Cooking method:

Cut the carrots and parsley root into strips, the onion into rings and half rings.

Saute the vegetables in oil, add tomato puree and continue sautéing for another 5 minutes.

Add fish broth or water, vinegar, pepper, cloves, cinnamon and simmer over low heat for 15-20 minutes.

At the end of cooking, add bay leaf, salt and sugar.

Recipe borrowed from the Million Menu website

Required Products:
pollock - 250 g fillet
wheat flour - 1 teaspoon
vegetable oil - 4 teaspoons
vegetable marinade with tomato - 200 g
green onion
parsley
salt
ground black pepper - to taste

Number of servings: 4

Cooking time: 30 min.

Recipe preparation method:
Cut the pollock fillet into portions, roll in flour mixed with salt and pepper, and fry in oil until cooked.
Place the fried fish on a plate and pour over the marinade. Keep in the refrigerator for 2-3 hours.
Finely chop the parsley and green onions. Before serving, decorate the fish with herbs.

Vegetable marinade with tomato:

Required Products:
carrots - 2 pcs.
onion - 1 head
parsley root - 1/2 pcs.
vegetable oil - 3 tbsp. spoons
tomato puree - 3 tbsp. spoons
vinegar 3% - 1 glass
fish broth or water - 1 cup
black peppercorns - 3 pcs.
ground cinnamon and cloves - 1 teaspoon each
salt, bay leaf, sugar - to taste

Cooking method:
Cut the carrots and parsley root into strips, the onion into rings and half rings.
Saute the vegetables in oil, add tomato puree and continue sautéing for another 5 minutes.
Add fish broth or water, vinegar, pepper, cloves, cinnamon and simmer over low heat for 15-20 minutes.
At the end of cooking, add bay leaf, salt and sugar.

Vegetable marinades are snack-type products prepared from fresh or pre-salted vegetables as a whole, chopped or assorted - a mixture of whole or chopped vegetables and filled with a solution of acetic acid, salt, sugar and spices.

Pickled onions are only sour and hot, and sweet peppers and purslane are only slightly acidic.

Recipes for vegetable marinades are listed in the table of technological standards on pages 190 - 191 and 194 - 195.

Technological instructions

Requirements for raw materials. The raw materials used for the preparation of vegetable marinades must meet the requirements of the current RTU for fresh vegetables and auxiliary materials. Vegetables must be fresh, not overripe, healthy, clean, with dense pulp that does not become soft during blanching and pasteurization, evenly colored both fresh and blanched or pasteurized and without signs of spoilage, not limp, not frostbitten or damaged.

Vegetable marinades are also prepared from salted vegetables that meet the requirements of the specifications.

The following raw materials are used to produce vegetable marinades: cucumbers, tomatoes, onions, squash, green beans, bell peppers, white, red and cauliflower cabbage, pumpkin, beets, purslane, horseradish, garlic; for assorted vegetables - a mixture of various whole and chopped vegetables.

Pickled vegetables as a whole should have the following dimensions (in mm) in their greatest linear dimension, no more than:

Premium quality cucumbers......70 "1st"......110 Round tomatoes............ .60 "plum......65 Squash................60 Beet......... ..........50 Onion........................25 Sweet red pepper, no less...... .............70

Cucumbers more than 110 mm long and squash up to 80 mm with underdeveloped watery seeds and uncoarsened skin, as well as round tomatoes with a diameter of more than 60 mm and beets with a diameter of more than 50 mm are used in the preparation of sliced marinades.

Pickled cucumbers, tomatoes and sliced squash are rated no higher than 1st grade.

The most suitable for pickling are:

cucumbers with dense pulp, thin skin, underdeveloped seeds, a small seed chamber, as well as large gherkins from 51 to 70 mm long and small gherkins up to 50 mm long; the best varieties of cucumbers: Nezhinsky, Berlizovsky, Borshchagovsky, Akselsky, Dolzhik, Vyaznikovsky, as well as hybrids from Gribovskaya station.

Non-fruit cucumbers, Far Eastern cucumbers and other varieties that produce large fruits that ripen quickly are not suitable for marinades.

Tomatoes are small-fruited, small-chambered, with dense pulp, plum-shaped or round in shape (Alpatieva, ground early, Humbert, best of all, etc.)! Red, pink, brown and milky green fruits are pickled.

Cauliflower (snow globe, early Gribovskaya, perfect Moscow, etc.), whose heads are white, dense, large or medium-sized and not sprouted.

Salad onion varieties or onion sets, onion selections, sweet and semi-sweet varieties (Belozersky, Barletta, annual, Tsitaussky, Yalta, Derbent, Khatu-narsky, Myachkovsky, kaba, Kabardian pink, etc.).

Green beans or green beans, harvested before or at the moment of seed formation, when they are no larger in size than a grain of millet. Beans should not contain fibrous threads or parchment shells. They should be meaty, tasty when boiled and pickled, intensely green or amber-yellow in color. The best varieties: bush canning, triumph sugar, bush without fiber B-85, bush without fiber 615 Gribovskaya station, bush northern star B-690.

Green peas of shelling varieties, harvested at the milky-waxy stage of grain maturity (canned early, brain, Albanian Gribovskaya station, belladonna of Glavkonserva, standard brain, as well as early green, May, canned Gribovskaya station, etc.). The varieties most suitable for pickling have tasty grains, large and non-starchy, with a high sugar content, which do not ripen for a long time, but ripen together.

Green peas of sugar varieties (sugar marrow, Zhegalov peas, Rostov sugar low, inexhaustible, etc.), in which the beans do not have a parchment shell and fibrous threads.

Table carrots (Carotel, Moscow winter, Nantes, Chantenay, etc.), whose roots are short or semi-long, tasty, delicate in consistency, uniformly orange in color, without a noticeable core.

Table beet varieties (Gribovskaya flat, Leningradskaya round, incomparable, Biryuchekutskaya Crosby, etc.), in which the root crops are of a delicate consistency, good taste, regular, not ugly shape, uniform, intense burgundy or dark red, color does not change when heated, without visible white rings and no fibrous threads.

Raw materials to be pickled cannot be stored beyond the established time limits until processed.

In cold storage facilities, such as ice houses, ice warehouses and refrigerators, the shelf life of raw materials can be extended.

Preparation of raw materials. The raw materials are sorted, washed in running water, blanched and cooled in water.

Cucumbers are sorted and washed. To fix the green color of cucumbers, it is recommended to immerse them for 2 - 3 seconds. into boiling water and then cool quickly in cold water. Cucumbers longer than 110 mm are cut into circles with a thickness of 20 to 30 mm.

Tomatoes are sorted by quality, the stems are removed and washed thoroughly. Tomatoes for pickling are not blanched. Large fruits with a diameter of more than 60 mm are cut into halves.

After washing, the carrots are first peeled by machine and then manually peeled, removing the green parts of the heads. Then it is blanched as a whole in boiling water or steam for 2 - 10 minutes, depending on the size.

Carrots with a diameter of 1 - 2 cm are blanched for 2 - 3 minutes, with a diameter of 2.5 - 3 cm - 3 - 4 minutes. and with a diameter over 3.5 cm - 8 - 10 minutes. Then the carrots are cooled in water and cut into pieces of different shapes (columns, cubes, stars or circles) with a thickness of 3 - 4 mm. Sometimes the carrots are peeled after blanching using herb brushes. It is also possible to clean carrots in a weak (0.5%) boiling alkali solution, followed by thorough washing with water.

If steam is available, carrots are blanched (after peeling, washing) in chopped form for 2 - 3 minutes. After this, cool in cold water.

The beets are peeled from the roots, the upper part of the head is cut off and at the same time calibrated by size. Then the root vegetables are washed and blanched in boiling water in their entirety for 20 - 45 minutes, depending on their size. After this, the beets are cooled in water or in air on tables and peeled by hand. Next, the beets are cut into pieces of various shapes - corrugated plates 20 - 30 mm long and 5 - 10 mm thick or into cubes with sides measuring 12 X 12 mm.

Small beets are pickled as a whole. If there are autoclaves, the beets are blanched in them with steam at a temperature of 110 - 120 ° for 10 - 15 minutes.

The onion as a whole is cleaned of integumentary scales, root lobes and necks, and then washed in the shower and blanched in boiling water for 2 - 3 minutes. and cool in cold water.

Garlic is soaked in warm water at 40 - 50° for 2 hours, after which the outer scales are easily removed. When cleaning, cut off the neck. The resulting whole slices are washed with cold water.

Cauliflower is cleaned of green leaves; The cabbage heads are divided into separate inflorescences 2 - 3 cm in diameter, while removing the sprouted green leaves and rough parts of the stumps (peduncles). To prevent cauliflower from darkening before blanching, it is immersed (for no more than 1 hour) in a 1 - 2% solution of table salt.

Then the cauliflower is blanched in a weak solution of table salt and citric acid. For 100 liters of water take 5 kg of salt and 50 - 70 g of citric or tartaric acid. The duration of blanching of prepared cauliflower is 3 - 4 minutes. depending on the size of the inflorescences. Blanched cabbage is cooled by immersion in cold water or under the shower. It is allowed to prepare whole heads of cauliflower in the form of a semi-finished product.

After cleaning the top green and contaminated leaves and removing the stump, red and white cabbage is chopped into shavings no more than 5 mm wide and blanched for 1 minute. in boiling water or steam and cooled in water.

To better preserve the color of red cabbage, as well as white cabbage of easily boiled varieties, it is recommended to dry salt it in a wooden bowl, adding 2% salt. After thorough mixing and standing for 1 - 2 hours. At room temperature, the cabbage is served for packaging. The added salt is taken into account when preparing the filling.

For beans and green peas that are pickled with spatulas, the ends of the beans are trimmed. At the same time, the beans are cut into pieces 25 - 30 mm long. Then the prepared raw materials are blanched for 2 - 3 minutes. in water at a temperature of 100° and quickly cooled with water.

Green peas, which are pickled with grains, are shelled, rinsed in the shower and blanched in boiling water or steam for 2 - 4 minutes, depending on the size of the grains and their degree of maturity, and immediately cooled in water.

Horseradish is peeled; cut off the top and bottom parts and wash. For the “beets with horseradish” marinade, the horseradish, after peeling and washing, is crushed using a potato masher or in grinders with grates having holes no more than 5 mm in diameter.

Bell peppers are cleaned of seeds, removing them along with the cut out stalk and water into which the peeled fruits are immersed. Then the whole pepper or cut into slices at least 30 mm wide is blanched in boiling water or steam for 1 1/2 - 1 minutes. and quickly cooled in water.

Purslane is sorted by removing woody shoots, and then blanched with steam or in boiling water for 1 1/2 - 2 minutes. and cool with water.

Processing of semi-finished products salted in barrels is carried out as follows. The outside of the barrels with salted vegetables is washed with a stream of water from a hose and then uncorked. Next, the vegetables are sorted on tables or on a conveyor belt, removing all defective ones. If necessary, vegetables are calibrated. When salting vegetables (onions, cucumbers, cauliflower and Brussels sprouts, green beans, green peas) with strong salting, they are desalted by soaking in running or changing (4 - 5 times) water until the salt content in them is 2 - 3%. The duration of soaking is from 8 to 24 hours, depending on the type of vegetables and the strength of salting.

The amount of salt remaining in the vegetables must be taken into account when preparing the filling. Desalted onions are blanched in the same way as fresh ones.

Preparing containers for marinades. Pasteurized vegetable marinades are prepared only in hermetically sealed containers - glass or lacquered tin containers with a capacity of no more than 3 liters.

Unpasteurized marinades are prepared in oak or beech barrels with a capacity of no more than 50 liters and glass containers with a capacity of no more than 3 liters. Preparation of semi-finished products for marinades is allowed in barrels made of hard wood with a capacity of no more than 150 liters.

The barrels are prepared in the same way as for salted and pickled vegetables. Glass containers - bottles and jars - are carefully sorted and lowered for 10 minutes. into a dilute solution of bleach, the temperature of which is 40 - 45 °. First, prepare a 4% solution of bleach. The resulting 4% solution is left to settle for 24 hours. The liquid is drained from the sediment and diluted with water (take 100 parts of water per 1 kg of solution) and heated to 45°. Glassware treated with bleach solution is washed in water using brushes (outside) and brushes (inside). After this, the container is rinsed first with warm water heated to 60 - 65°, then in hotter water at a temperature of 80 - 95°. The lids and stoppers are boiled in water for 10 minutes.

Preparing the filling. The main preservative for spicy vegetable marinades is acetic acid. In pasteurized marinades it is an auxiliary preservative and flavoring agent.

For marinades, various vinegars and vinegar essence are used.

Vinegar for marinades can be: alcoholic - prepared by fermentation from diluted alcohol containing 4 or 8% acetic acid (double strength); wine or grape (the best vinegar is made from white or red grape wine), strength 4 - 5%; fruit - made from fruit and berry wine, 4% alcohol.

Vinegar used for marinades must be transparent, containing at least 4% acetic acid, at least 0.3% extractive substances and no more than 1:% alcohol. The presence of mineral acids and heavy metals in vinegar (iron, copper, lead etc.) is not allowed. Vinegar contaminated with vinegar eel (larvae) cannot be used for marinades.

Food vinegar essence used for marinades should not contain arsenic. It should have about 80% (permissible deviation within +0.5%) acetic acid, dry residue no more than 0.01%, formic acid no more than 0.5%. The specific gravity of such an essence at 20° is 1.070 - 1.068.

Vinegar essence must be food grade and meet the requirements of OST in all respects.

The rules for packaging and reception, as well as testing methods for vinegar essence are specified in OST 235 NK of the forest industry.

Acetic acid is a good preservative for fruits and vegetables (fresh and pickled cucumbers and tomatoes) in doses of 1.2 to 1.5%, for other vegetables and assorted vegetables - in doses of 1.2 to 1.8%. Marinades with a high content of acetic acid have a pungent taste. Sugar added when pickling fruits and vegetables improves the taste of the finished product.

Sugar and salt must meet the requirements of current GOSTs. The aqueous solution must be salty, without odors, tastes and mechanical impurities.

Drinking water used for marinades must meet sanitary and hygienic requirements.

When producing marinades, the following spices are necessarily used: bay leaf, pepper, cloves and cinnamon. In the absence of these spices, they are replaced (for pickling vegetables) with anise, tarragon, garlic, etc., in accordance with current standards or

Spices improve the taste and aroma of marinades. Bay leaves are sold plucked (without branches) and chopped (with branches). Its humidity should not exceed 14%. Only fresh cloves are used. But its color is brown or dark brown.

Cinnamon should have walls up to 2 mm thick, a spicy taste, slightly sweet, tart and pungent. Bitter and allspice peppers are used whole for marinades. Black pepper grains should be full-bodied, round, with a strong, pleasant aroma and pungent taste.

Spices should be stored in a ventilated, dry, cool room at a temperature not exceeding 15° and at a relative humidity not exceeding 75%.

The marinade filling is prepared simultaneously with the preparation of vegetables in fire or steam boiler copper boilers, tinned with pure tin, without lead. If possible, use wooden or glass utensils. Place pre-sifted sugar and salt, taken by weight, into a clean cauldron, and then add the appropriate amount of water (see recipe for preparing the filling, page 191). The contents are boiled for 10 - 15 minutes, adding water to replace what has boiled away. Towards the end of boiling, add spices and vinegar, after which the pouring is further heated for 5 - 20 minutes. at 90 - 95°. Then it is poured into a wooden (oak) vat or barrel with lids. Warming up the vinegar is necessary to prevent the development of eel larvae in marinades. Boiling the filling with vinegar is not allowed, since at 100° acetic acid and aromatic substances of spices quickly evaporate.

In the case when the marinade filling is prepared with the addition of vinegar essence, it is added in accordance with the recipe not into the boiler, but directly into a vat or barrel. Warming up the essence is not required.

On the second day, the extract along with the spices is again brought to 90 - 95° in the boiler and, after cooling, filtered. The spices remaining on the filter are added in even portions to the vegetables when placing them in containers.

You can place the spices in a glass bottle and fill them with a 20% solution of acetic acid or vinegar heated to 95°. But in this case, the bottles must first be rinsed first with warm and then with hot water. Otherwise they will burst.

Of 1.25 kg of spices there should be (in kg): cinnamon 0.3, cloves 0.2, allspice 0.2, hot pepper (red or black) 0.15, bay leaf 0.4.

Imported spices are replaced with domestic ones. For 1 ton of pickled vegetables, including the weight of the filling, take (in kg): chopped horseradish 1.8, fresh dill 5.0, dill seeds 0.16, celery leaves and parsley 3.75 or chopped parsley root 1.8, red capsicum or black hot pepper (peas) 0.2, bay leaf 0.18, garlic 1.6, tarragon 0.6, or anise seeds 0.16. Mutual replacement of celery, parsley and tarragon leaves is allowed; 0.18 kg of bay leaf replaces 0.4 kg of black currant leaves; tarragon is replaced with an equal amount of basil; 0.16 kg of anise seeds can be replaced with 0.6 kg of chopped parsley root.

When recalculating the recipe for 1 ton of fill, you need to multiply the data related to fill 300 by 3.3, for 350 - by 2.9, for 380 - by 2.6, for 400 - by 2.5 and for 430 - by 2 ,3. For example, when preparing 1 g of filling for spicy “whole cucumber” marinades, you need to take: vinegar essence 80% concentration - 46.9 kg, sugar 90 kg, salt 61.2, spices 3.4 kg; total - 201.5 kg. You need to take 798.5 liters of water, or approximately 800 liters.

When using alcohol, fruit, beer or grape vinegar for marinades instead of vinegar essence, the recipe is recalculated using the formula:

where y is the amount of vinegar that should be taken instead of essence (in l);

a - the amount of vinegar essence required to prepare the filling according to the recipe (vl);

80 - strength of vinegar essence (in%);

k is the strength of vinegar (in%).

For example, the recipe requires 0.8 liters of vinegar essence with a strength of 80%. You should find out how many liters of alcohol vinegar with a strength of 6% should be taken instead.

Using the formula we find:

or 9.9 liters more than essence. Therefore, the water for pouring should be taken 1 bucket (10 l) less than when it is prepared with the addition of vinegar essence.

The amount of filling required to prepare 1 ton of certain vegetable marinades is indicated in the technological standards (see page 194). In ready-made marinades, the weight of the filling should not exceed 45% when marinating chopped vegetables and no more than 50% of the total weight of vegetables marinated as a whole.

Placing vegetables in containers. Prepared vegetables are placed in containers - clean barrels with a capacity of no more than 50 liters or glass containers. The barrels are preliminarily inspected and weighed. When stacking, the products are shaken so that they are placed as tightly as possible in the container, then the barrels with vegetables and spices are weighed, sealed with bottoms, and only after that the prepared marinade solution is poured through the tongue hole. Under no circumstances should the barrels be sealed with their bottoms after adding the filling, as it will leak out when the hoops are settled. After 12 hours, the barrels are topped up with a second fill and the tongue and groove holes are sealed with wooden plugs wrapped in clean cloth. Then the barrels of products are weighed, labeled and sent for storage.

Pasteurization and cooling of marinades. Fresh or salted vegetables (desalted if necessary) are placed in jars. Vegetables of uniform size and color are placed in one jar. When placing a mixture of assorted vegetables in jars, a shaped laying is used, for example, cauliflower inflorescences with stalks inside the jar, carrots with stars against the walls of the jar, etc. In all cases, the laying should be tight.

Notes: 1. When calculating the consumption rates of vinegar, sugar, salt and spices, production losses of 2% were taken into account.

2. When packaging marinades from a barrel into jars, the consumption rates of raw materials and filling increase by 5%.

3. In the given consumption rates for raw materials, cucumbers, cauliflower and green beans are taken salted. When calculating consumption rates for fresh vegetables, additional waste should be taken into account when preparing raw materials in quantity; for cauliflower - 10%, green beans - 10%, cucumbers - 2%.

4. In the norms for the consumption of raw materials for marinades - assorted cucumbers and tomatoes, whole cucumbers and tomatoes are taken; when pickling sliced cucumbers, the consumption rate increases by 1%.

When producing pickled cabbage from mid-season varieties, adding carrots is not necessary. Cucumbers over 90 mm long are placed in 1 liter jars or bottles.

Vegetables placed in glass containers are poured with a marinade solution at a temperature of at least 80° and sealed with lids using seaming machines. If you have a vacuum sealing machine, vegetables can also be filled with cold solution. Slightly acidic and acidic marinades are pasteurized according to the following regime:

After pasteurization, the marinades are cooled with water to 40 - 45°. Jars with ready-made marinades are covered with labels.

Storing vegetable marinades. It is best to store marinades in barrels in refrigerators, ice warehouses of the Krylov system or in glaciers at 10°. It is allowed to store marinades in basements at a temperature not exceeding 6°.

Pasteurized marinades are stored in warehouses at a temperature no higher than 15 and no lower than 0°.

During storage, products are systematically inspected. In case of marinade liquid leakage, serviceable barrels are replenished with freshly prepared filling. If necessary, the filling is drained, filtered, heated in boilers to a boil, filtered a second time and, after cooling, used again. If there is a musty smell or mold, the vegetables are first washed and then poured with freshly prepared marinade solution. During storage, marinades mature. At the same time, acetic acid saturates the food. The process of diffusion or equalization of the concentration of acetic acid takes a long time - for 25 - 60 days, depending on the type and size of vegetables, methods of pre-treatment and storage temperature. Blanched and pasteurized vegetables ripen faster than unblanched or unpasteurized vegetables.

Spicy vegetable marinades prepared in barrels are packaged in winter in prepared glass jars or 3-liter containers. The filling is drained through a filter, and the products are inspected, removing all defects. If necessary, vegetables are washed in clean water, after which they are placed in clean jars and filled with marinade liquid.

The filling level should be 1 cm higher than the level of the vegetables placed in the container. Jars with spicy vegetable marinades are sealed with tin lids or cardboard mugs with cellophane and tied with beautiful braid. Pasteurization of spicy marinades packaged in glass containers is not necessary. The shelf life of unpasteurized spicy marinades in glass containers at a temperature of 10 - 15° is no more than 15 days (from the moment of packaging to sale).

Consumption of containers, fuel and other materials for the production of 1 ton of vegetable marinades in barrels

100-liter barrels...................16 pcs. Firewood........................0.25 m 3 "for assorted vegetables....... ..........0.6" Sulfur.................................0 .2 kg Caustic soda..................1.3 "or soda ash.................. 3.2 "Stencil paint....................0.3" Paraffin.................... ..........0.5"

registration on the site

Before using FOODCOST, users must register. Link to registration form

In the window that opens, select the tab Registration and fill out all the fields of the form:

Specify Name And Last name.
Think and enter Login, which should contain only Latin letters.

Attention!!!

Do not use your email address as a login!
Using Cyrillic and special characters in the login NOT ALLOWED!

Please provide a real email address where you can be contacted.
Password may contain letters of the Latin alphabet and numbers.

Attention!!!

Using Cyrillic characters in the password NOT ALLOWED!

Reenter password.
Select your main profile to optimally customize the interface and click the button Registration

After completing the registration procedure, a message with a link to activate your account will be sent to your email address. Without account activation, your account will remain inactive!

Authorization on the site

To start using FOODCOST services, users must log in. Link to authorization form located on the top panel of the site. Clicking on this link will open the Authentication window.

Search for recipes

To open the recipe search form, click the button Find the recipe located on the top panel of the site.

In the window that opens, you must specify the recipe parameters that it must comply with.

Name of the dish- a word or phrase included in the name of the dish
Menu group- select from the list the menu group that includes the dish.

By the way...

When selecting this option, selection will be made only from the specified section group Portioned dishes our Collection of Recipes.

If you need to include all sections of the Collection of Recipes in the search, set the flag Search in blanks and semi-finished products. In this case, there is no need to specify a menu group!

Highlight additional properties of recipes:

Only for authorized users!!!

Composition of the dish- if necessary, select from the list the main products from which the dish is prepared.
National cuisine- from the list you can select the cuisine to which the dish belongs.

After specifying all the necessary parameters, click the button Find the recipe.

To quickly clear all filter parameters, click the Reset button

If, when creating a request, you specified Menu section, the group you selected from the section will open Portioned dishes and a list of dishes that meet the previously specified properties.

If you used the search in all sections (checked the Search in blanks and semi-finished products property), you will see common list recipes for dishes and culinary products that meet the previously stated properties.

Site search

The site is searched in all sections, including recipes, news, regulatory documents, product directories and company directories.

To call the search string, click the button located on the top panel of the site.

In the line that opens, enter a search query and press Enter

Rationale for use

The collection of recipes was compiled on the basis of control studies and compares favorably with other analogues in that it contains the most frequently used recipes in modern practice.

The recipes published in the Collection can be successfully and absolutely legally used in public catering establishments, because they comply with all currently valid laws and regulations.

Regulatory documents on certification and standardization in force on the territory of the Russian Federation include industry standards (a set of business entities, regardless of their departmental affiliation and forms of ownership, developing or producing certain types of products that have a homogeneous consumer purpose); enterprise standards; scientific and technical and a number of other standards.

Standards are developed and approved by enterprises independently, based on the need for their application in order to ensure the safety of life, human health and the environment. When producing the products described in the Collection, the manufacturer has the right to make some changes to the recipes of dishes, expand the lists of components, while avoiding violations of sanitary rules, the technological regime of product production, or deterioration of its consumer properties and qualities.

Not everything is clear?...

Learning to work with FOODCOST services is not difficult, but it will require attention and a certain amount of perseverance. Various types of reference information will help with this, links to which are located in the User Support Center.

Reference information includes.

TECHNICAL AND TECHNOLOGICAL CARD No. Vegetable marinade with tomato

APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Vegetable marinade with tomato 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		II		III
	BRUTUS	NOTT	BRUTUS	NOTT	BRUTUS	NOTT
	THAT	ABOUT	THAT	ABOUT	THAT	ABOUT
Carrot	438	350	625	500	750	600
Bulb onions	298	250	238	200	179	150
Or leek	329	250	263	200	-	-

Parsley (root)	67	50	-	-	-	-
Or celery (root)	74	50	-	-	-	-

Tomato puree	300	300	200	200	150	150
Vegetable oil	100	100	100	100	100	100
Vinegar 3%	300	300	300	300	300	300
Sugar	35	35	30	30	25	25

Fish broth or water	100	100	100	100	120	120
Exit	-	1000	-	1000	-	1000

4. TECHNOLOGICAL PROCESS

Vegetables are cut into strips, sautéed in vegetable oil, then tomato puree is added and sautéed for another 7-10 minutes. After this, add fish broth or water, vinegar, allspice, cloves, cinnamon and boil for 15-20 minutes.

At the end of cooking, add bay leaf, salt, and sugar.

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)

FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

The quality of the sauce is determined by consistency, color, taste, and aroma. For sauces with fillers, take into account the shape of the cut and the thickness of the filler.

Hot sauces with flour should have the consistency of liquid sour cream, be “velvety”, homogeneous, without lumps of undissolved flour and particles of ungrated vegetables.

The sauce should lightly coat the spoon and drip off it. Medium-thick sauces used for baking have the consistency of thick sour cream. The thick milk sauce should look like viscous semolina porridge.

Vegetables included in the sauce as a filler must be finely and neatly chopped, evenly distributed in the sauce, and not overcooked.

There should be no film on the surface of the sauce; to do this, sauces are sealed with butter or margarine, that is, small pieces of fat are placed on the surface.

Hollandaise sauce should have a uniform consistency and should not contain grains or flakes of coagulated protein. There should be no oil (fat glitter) on the surface of the sauce. In Polish and rusk sauces, the butter should be free of protein clots. The eggs for the Polish sauce are coarsely chopped. Mayonnaises should not contain any oil on the surface. The consistency is homogeneous. Marinades should contain properly chopped and fairly soft vegetables. Horseradish for sauce with vinegar is finely grated.

The color of the sauce should be characteristic of each group of sauces: for red - from brown to brownish-red; for whites - from white to slightly grayish; for tomatoes - red. Milk and sour cream sauces range in color from white to light cream, sour cream with tomato - pink, mushroom - brown, marinade with tomato - orange-red, mayonnaise - white with a yellow tint. The color depends on the products used and the sauce preparation technology.

The taste and smell of the sauce are the main indicators of its quality. Broth-based sauces are characterized by a pronounced taste of meat, fish, mushrooms with the smell of sautéed vegetables and seasonings.

The red base sauce and its derivatives should have a meaty taste with a sweet and sour aftertaste and the smell of onions, carrots, parsley, pepper, and bay leaves. White sauces should have the taste of broths with a subtle smell of white roots and onions, with a slightly sour taste. Tomato sauce has a pronounced sweet and sour taste. Fish sauces should have a sharp, specific smell of fish, white roots and spices, mushroom sauces - the taste of mushrooms and sautéed onions with the smell of flour. Milk and sour cream sauces should taste like milk and sour cream. You cannot use burnt milk or very sour sour cream to prepare them.

In sauces with flour, unacceptable defects are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the presence of a large amount of salt, the taste and smell of raw tomato puree.

Egg-butter sauces and rusk sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste, the aroma of vinegar, vegetables, and spices. The taste of raw tomato puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not have a bitter taste or be too spicy, and horseradish sauce with vinegar should not be bitter or not spicy enough.

Store basic hot sauces in a water bath at temperatures up to 80°C for 3 to 4 hours. The surface of the sauce is protected with butter, and the container with the sauce is covered with a lid. Basic sauces can be stored for up to three days. To do this, they are cooled to room temperature and placed in a refrigerator at a temperature of 0-5°C. When storing sauces cold, their taste and smell are preserved much better than when stored hot.

Sour cream sauces are stored at a temperature of 75°C for no more than 2 hours from the moment of preparation. Milk liquid sauce is stored hot at a temperature of 65-70°C for no more than 1-1.5 hours, since during longer storage it darkens due to caramelization of milk sugar - lactose; and the taste of the sauce also deteriorates. The thick milk sauce is stored refrigerated for no more than a day at a temperature of 5°C. Medium-thick milk sauces cannot be stored and must be prepared immediately before use. Polish and rusk sauces can be stored for up to 2 hours.

Oil mixtures are stored in the refrigerator for several days. To increase shelf life, the formed oil mixtures are wrapped in parchment, foil or plastic film. Oil mixtures cannot be stored for a long time, since the surface of the oil is oxidized by atmospheric oxygen and turns yellow when exposed to light. This also leads to a deterioration in taste.

Industrially prepared table mayonnaise is stored at a temperature of 18°C for up to 45 days, and at a temperature of 5°C for 3 months. Mayonnaise sauce prepared at a catering establishment, its derivative sauces, as well as salad dressings are stored for 1-2 days at a temperature of 10-15 ° C in non-oxidizing containers; dressings are stored in bottles.

Marinades and horseradish sauce are stored refrigerated for 2-3 days in the same container with a closed lid.

Questions and tasks for review

1. By what criteria are sauces classified?

2. What sautés and broths are used to prepare sauces?

3. Draw up a technological scheme for preparing the red main sauce.

4. How are white base sauces made with meat and fish stock?

5. Draw up a technological scheme for preparing tomato sauce.

6. What amount of flour is needed to prepare 5 liters of medium-thick milk sauce?

7. For what dishes are sour cream sauce and its derivatives used?

8. Draw up technological schemes for preparing sauces based on butter.

9. Name the quantity of products required to prepare 1000 g of salad dressing, mustard dressing.

10. How is vegetable marinade with tomato prepared and what is it used for?

11. Draw up a technological scheme for preparing fish jelly.

12. How are sweet sauces made from apricots and apples?