Hippocrates

PROCESSING OF MEAT AND MEAT PRODUCTS

Meat refers to a carcass or part of a carcass obtained from the slaughter of livestock and representing a combination of muscle, fat, connective and bone tissue.

Meat is rich in proteins, fats, minerals and extractives, vitamins A, D, PP and group B. Proteins serve to build and restore body tissue, and fat is a source of energy. Extractive substances add flavor and aroma to meat dishes. Thanks to this, they promote the secretion of digestive juices and good absorption of food.

Fill out the diagram:

Main meat tissues

Muscle consists of individual fibers covered with a translucent sheath. Muscle tissue proteins are complete. Internal muscles located near the bones, muscle tissue located along the spine have tender, fine-fiber meat. The muscles located in the neck and abdomen are composed of dense fibers, so they have a rough consistency.

Connective tissue consists of incomplete proteins - collagen And elastin. The more collagen and elastin the meat contains, the tougher it is. This is an indicator of the quality of the meat. The culinary use of meat depends on the quality and content of connective tissue.

Adipose tissue meat consists of cells filled with fat droplets and covered with connective tissue. Fat improves the taste of meat and increases its nutritional value.

Bone consists of special cells, the basis of which is ossein- a substance similar in composition to collagen. The pelvic bones and the ends of the tubular bones are porous and are called sugar bones. They contain substances that, when transferred to the broth, give it strength and aroma.

At POP, meat arrives at chilled(temperature in the thickness of the muscles from 4 to 0 * C) and frozen(temperature in the thickness of the muscles from -6 to -8*C) form.

Signs of good quality of chilled meat:

· has a dry crust on the surface of the carcass;

· color – from pale pink to red;

· consistency – dense, elastic (when pressed with a finger, the dimple quickly levels out).

Signs of good quality frozen meat:

the color on the surface and cuts is pink-red with a grayish tint due to ice crystals;
consistency – hard (makes a sound when tapped);
There is no smell, but when it thaws, the smell of meat and dampness appears.

You can check the quality of frozen meat using a heated knife blade or by test cooking.

Defrosting meat

In frozen meat, the juice is in the form of ice crystals between the fibers. When defrosted, the juice is again absorbed by the fibers and juice loss is reduced.

During slow defrosting, t*0..8*С is maintained, humidity –90…95%. Under such conditions, muscle fibers are restored by absorbing the juice formed during thawing. The duration of thawing depends on the type of meat, the size of the parts and is 1…3 days. Losses during slow defrosting amount to 0.5% of the meat weight.

During rapid defrosting, the temperature is maintained at 20...25*C, air humidity at 85...95%. Under such conditions, the meat defrosts in 12…24 hours. After this, the meat is kept at a temperature of 0...2*C to reduce the loss of meat juice during cutting.

The process of defrosting meat is carried out on wooden grates or tables. You should not cut meat into small pieces before defrosting, as the loss of meat juice increases and the meat becomes tough.

Defrosting meat in water is not allowed, since soluble nutrients pass into the water.

After defrosting, cut off the brand, heavily soiled areas and bloody clots.

When washing, dirt, microorganisms and their spores are washed away from the surface of the meat.

Drying prevents the growth of microbes; in addition, when cutting the meat does not slip in your hands. Dry the meat in air or with cotton napkins.

Which method of defrosting meat is considered the best and why?________________________________________________________________________________________________________________________________________________________________

Portioned semi-finished products

Steak(from the English beef (beef) + steaks (pieces), fillet steak is a dish of fried beef, originally one of the types of steak, steak from the head part of the tenderloin) cut at right angles from the thickened part of the tenderloin, one piece per serving, thick 2-3cm, lightly beat .

Fillet– cut at right angles from the middle part of the tenderloin, one piece per serving, 4-5 cm thick, give a rounded shape, don't beat back .

Langet– cut at an angle of 40-45* from the thin part of the tenderloin, two pieces per serving, 1-1.5 cm thick, lightly beat .

Entrecote– cut from thick and thin edges 1.5-2 cm thick, beaten, giving an oval-oblong shape, tendons and films are cut.

Zrazy chops– cut from the side and outer pieces of the hip part with a thickness of 1-1.5 cm, beat it, put minced meat in the middle, roll it into sausages and tie it with thread or twine.

Roast beef– cut from the side and outer pieces of the hip part, 1.5-2 cm thick, 1-2 pieces per serving, beat, cut the tendons.

Rump steak- cut from thick and thin edges, upper and inner pieces of the hip part 1.5-2 cm thick, beat, cut the tendons, sprinkle with salt and pepper, moisten in lezone, breaded in red breading.

Small-piece semi-finished products

Beef Stroganoff– cut from the tenderloin or the upper and inner part of the hind leg into pieces 1-1.5 cm thick, beaten to a thickness of 0.5 cm and cut into cubes 3-4 cm long, weighing 5-7 g.

Azu– cut portions 1.5-2 cm thick from the side and outer pieces of the hip part and cut into sticks twice as thick as beef stroganoff, weighing 10-15 g.

Roasting– cut pieces 2cm thick from the thick and thin edges, beat them, cut them into cubes weighing 10-15g.

Moscow style shashlik– cut the tenderloin into cubes weighing 30-40g and lightly beat. The bacon is cut into squares, the onion into circles, then put on skewers, alternating meat, bacon and onion.

Goulash– cut the shoulder and subscapular parts, trim, and brisket into pieces in the form of cubes weighing 20-30g, 4-5 pieces per serving.

Label the parts of the beef half carcass with numbers according to their name:

1 - neck part; 2 - scapular part; 3 - brisket; 4 - hem; 5 - thick edge; 6 - thin edge; 7 - tenderloin; 8 - flank; 9 - upper piece of the hip; 10 - outer piece of the hip; 11 - side piece of the hip part; 12 - inner piece of hip

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Offal processing

By-products include: tongues, heart, liver, lungs, brains, kidneys, etc., as well as heads, legs, tails.

Category II - pork, beef and lamb legs (tarsus), beef and lamb heads, pork tails, stomach, lung, lips, neck.

Why is it necessary to process by-products faster?_______________________________________________

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Brain soak in cold water for 1–2 hours to remove blood and swelling of the films, which are removed without removing the brains from the water.

U liver bile ducts and blood vessels are cut out, washed in cold water and the film is removed.

Kidneys Beef kidneys are freed from fat (for lamb, pork and veal kidneys a layer of no more than 0.5 cm is left), for this purpose longitudinal cuts are made on one side and the film is removed along with the fat. Then soak in cold water for 3-4 hours. to remove a specific odor., washed and soaked.

Languages clean off dirt with a knife and rinse with cold water.

Stomachs(scars) are turned inside out, washed, soaked in cold water for 8–12 hours, periodically changing the water; scald, clean off the mucous membrane and soak until the odor is completely removed, changing the water 2-3 times, then rinse. Before cooking, roll it up and tie it with twine.

Heart cut lengthwise, remove blood clots, soak in cold water for 1–3 hours and wash several times.

Lung washed, cut into pieces along the bronchi and washed again.

Roasting meat

For frying, parts of meat that contain delicate connective tissue and unstable collagen are used. When frying such parts, collagen has time to turn into glutin and softens the meat tissue.

In veal, pork, lamb and goat, collagen is less stable than in beef, so almost all parts of them are used for frying.

Meat is fried in large pieces, portioned, small and chopped.

The meat is fried natural and breaded. Some meat products (brisket) are pre-cooked, then cooled, breaded and used for frying.

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Frying meat in large pieces

To fry meat in large pieces, use meat weighing up to 1–2 kg. When frying, a golden brown crust quickly forms on the surface of the meat, during which time the meat inside is not cooked through.

The fried meat is placed in the oven and fried at a temperature of 180–200°C, while every 10–15 minutes it is turned over and poured with the juice and fat flowing from it.

When pieces of meat are placed closely together, the temperature of the fat drops significantly, so a crust does not form for a long time, a lot of juice flows out and the meat turns out not juicy.

The readiness of meat is determined by the elasticity of the meat and the juice released from the puncture with a chef's needle. Before release, the meat is cut across the grain into portions of 1–3 pieces. per serving (yield 50, 75 or 100g).

Roast beef doneness levels:

Rare (the meat is fried until a crispy crust forms),

Medium-cooked (meat is pinkish in color towards the center)

Well done (the meat inside is grey).

The degree of doneness is judged by the elasticity of the meat: roast beef with blood is very springy, half-done - weaker, fully fried - has almost no elasticity. The finished roast beef is cut into portions of 2-3 pieces.

The juice remaining after frying on a baking sheet is evaporated, the fat is drained, a small amount of broth is poured, boiled and filtered. The resulting meat juice is used when releasing meat.

Why can’t you place pieces of meat on a baking sheet so that they touch each other?

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Baked meat dishes

Meat products for baking are pre-cooked or fried until cooked. Baking is carried out with a side dish in portioned frying pans or dishes in an oven at a temperature of 250-350°.

The finished baked product should be heated to 75-85°, and have a crispy crust on the surface.

Serve baked dishes in the same container in which they were baked, immediately when ready. When leaving, pour melted butter over it.

Potato casserole with meat. Wipe hot boiled potatoes, add margarine or butter, you can add raw eggs, and mix. Ground meat : raw meat is cut, fried, stewed until cooked; pass through a meat grinder, combine with sautéed onions, add salt and ground pepper.

On a baking sheet, greased and sprinkled with ground breadcrumbs, place a small layer of potato mass, then a layer of minced meat, and again a layer of potato mass on it. The surface is leveled, greased with ice cream and baked in an oven. When leaving, the finished casserole is cut into portions and poured with melted butter or red or tomato sauce.

Stuffed cabbage rolls with meat and rice. The meat passed through a meat grinder is mixed with boiled rice, sautéed onions, salt, ground pepper, chopped parsley are added and mixed. Sometimes rice is used raw, in which case the cabbage rolls are stewed for at least 1 hour.

Place minced meat on the prepared cabbage leaves, wrap it, place it on a greased baking sheet, fry in the oven, pour in sauce: sour cream with tomato, sour cream or tomato and bake in the oven. When on vacation, add 2 cabbage rolls. per serving, pour over the sauce in which it was cooked.

What gives fried meat a special taste and aroma and has a stimulating effect on the digestive organs?

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Minced meat dishes

Products made from minced meat are fried immediately before serving, as the taste and consistency of the products deteriorate during storage. They are fried on both sides until a crispy crust forms, then cooked in the oven. Losses during frying of products are 30%.

Chopped beefsteak. The prepared semi-finished product is placed in a frying pan heated with fat, fried on both sides and placed in the oven for 5–7 minutes. When leaving, place the side dish next to the steak and pour meat juice over it. Fried potatoes, boiled vegetables, and a complex side dish are used as a side dish. Chopped beefsteak can be served with an egg or onion, just like a natural beefsteak.

Lula kebab. The prepared semi-finished product is threaded onto a skewer and fried over hot coals. When leaving, place a thin flatbread of wheat bread (lavash), on it - a lula kebab removed from a skewer (2-3 pieces per serving) and cover with the other end of the flatbread. A side dish is placed next to or around: green or onions, tomatoes, a slice of lemon, herbs. “Yuzhny” sauce is served separately in a gravy boat or dry barberry is served on a socket. Lula kebab can be served without lavash.

For what dish is the chopped mass marinated for 2...3 hours in the cold?

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Dishes made from cutlet mass

Products made from cutlet mass are prepared fried, stewed and baked. They are fried immediately before release on both sides and brought to readiness in the oven. Losses during heat treatment of products made from cutlet mass are 19%. When leaving the product, pour melted butter, meat juice or add sauce.

Readiness is determined by the appearance of white bubbles on the surface of the product.

Chopped zrazy. The prepared zrazy are placed on a baking sheet heated with fat, fried until a crispy crust forms and finished in the oven.

When leaving, put a side dish on a portioned dish or plate - buckwheat or rice porridge, mashed potatoes, next to it - zrazy (1-2 pieces per serving), pour over oil or add red or onion sauce.

Meatballs. The prepared semi-finished products are placed on a baking sheet in one row, fried on a stove or in an oven, poured with red, tomato or sour cream sauce with tomato and simmered for 10–12 minutes in an oven.

When on vacation, put a side dish - crumbly rice, buckwheat porridge or mashed potatoes, next to them - meatballs, pour over the sauce in which they were stewed, sprinkle with chopped parsley, you can sprinkle with chopped garlic.

List the range of dishes made from cutlet mass

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Fill out the table of meat cutlet dishes

Offal dishes

Dishes made from offal have high nutritional value and good taste. Some offal products contain more protein than meat. They are rich in vitamins, minerals and have high calorie content. When preparing dishes from offal, it is necessary to strictly observe the rules of sanitation and hygiene, since if the rules are not followed, offal can serve as a medium for the development of microorganisms, so they are immediately subjected to heat treatment: most often boiled, and then fried or stewed. Some offal is immediately used for frying.

Boiled tongue. Place prepared tongues in hot water, bring to a boil, add raw carrots, parsley, onions and cook at low boil for 2-3 hours, add salt at the end of cooking. The boiled tongues are placed in cold water for a few minutes and the skin is removed from the hot tongues.

Kidneys fried in sauce. Pork, lamb and veal kidneys are raw, and beef kidneys are pre-boiled (pour in cold water, bring to a boil, drain the broth, wash the kidneys, pour in cold water again and cook for 1–1.5 hours at a low boil), cut into slices or circles, sprinkle salt and pepper, place in a frying pan heated with fat and fry for 5-6 minutes, pour in red, onion, tomato or sour cream sauce and bring to a boil.

Boiled brains. The processed brains are placed in a bowl in one row so that they do not deform, pour cold water so as to cover only the surface of the product, add carrots, parsley, onions, peppercorns, bay leaves, salt and add vinegar to improve the taste and color. brains, since proteins coagulate better and brains acquire a denser consistency. Bring to a boil, cover the dish with a lid and cook for 25–30 minutes on low heat without boiling. Store them in the same broth.

Liver Stroganoff style. The liver, cut into cubes 3–4 cm long and weighing 5–7 g, is placed in a frying pan heated with fat in a layer of 1–1.5 cm, sprinkled with salt and pepper and fried for 3–4 minutes. Then pour in sour cream sauce with onions, add sautéed tomato puree, “Yuzhny” sauce and bring to a boil. The dish can be prepared without Yuzhny sauce.

How are kidneys processed and cooked?

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Requirements for the quality of meat dishes

Boiled meat dishes should be cut across the grain into thin pieces, the surface should not be weathered. The color of the meat is from light gray to dark, the consistency is soft, juicy, the taste is moderately salty, with an aroma characteristic of this type of meat.

Fried natural meat dishes in large pieces those made from beef and lamb can be lightly, medium and well-done, while those from pork and veal can be fully cooked. The meat is cut across the grain into thin pieces, their edges should have a crispy crust. The cut color of lightly cooked meat is from red to pink, that of medium-cooked meat is from pink to gray, and that of fully cooked meat is from gray to brown. The consistency is soft; lightly and medium-roasted meat has a juicier consistency. The taste is moderately salty, the smell of fried meat.

Portioned natural pieces have a crispy crust on the surface. The bone of the cutlets is well cleaned and evenly chopped. The consistency is soft; for steaks, fillets and splints it is tender and juicy; for other products it may be less juicy.

Breaded fried foods They have an oval-flat shape, a light yellow to light brown crust on the surface, and the product is evenly covered with breading. The taste is moderately salty, the consistency is soft, juicy, with a crispy crust.

Canned stewed meat It has a dark red color, soft consistency, taste and smell of vegetables and spices. Large pieces are cut across the grain; portioned and small pieces must retain their cut shape. Vegetables stewed with meat should retain their shape.

Baked meat dishes with sauce have a golden brown crust, the consistency of the meat is soft, the sauce is not allowed to dry out. The color is light brown.

Dishes made from chopped mass have a golden brown crust, the surface and edges are smooth, without cracks. The taste is moderately salty, the smell of spices. The color when cut is light or dark gray. The consistency is juicy, homogeneous, without coarse connective tissue and tendons.

Dishes made from cutlet mass should retain their shape and be breaded with a thin layer. The surface is without cracks or tears, smooth, covered with a golden brown crust. The taste is moderately salty, without the taste of bread, the smell of meat. The consistency is juicy, fluffy, uniform when cut, without individual pieces of meat, bread and tendons, a pink-red tint is not allowed.

Fill out the table, indicating meat dishes, type of semi-finished products, side dish and sauce used.

Semi-finished poultry products

Whole poultry and game carcasses seasoned using one of the methods listed above and used for boiling or frying.

Stew– poultry carcasses are cut into pieces of 2–3 pieces. per serving, weighing 40–50 g each.

Pilaf– the carcass is cut into pieces of 4–5 pieces. per serving, weighing 25–30 g each.

Semi-finished poultry fillet products. To prepare them, you need to remove and clean the fillet. The fillet is moistened in cold water, placed on a board with the inside facing up and the outer film is cut off. After this, longitudinal cuts are made in the large fillet and the fillet is opened.

Natural cutlets– in a large, cleaned and opened fillet with a bone, the tendons are cut in 2-3 places. A small fillet is inserted into the cut, the edges of the large fillet are tucked into the middle, covering the small fillet, and given an oval shape.

Bird in the capital (schnitzel capital)– the shoulder bone of a large fillet is cut off, the fillet is cleaned and opened. Then lightly beat it, cut the tendons in 2-3 places, place a small fillet on it and cover it with the edges of a large fillet, giving it an oval shape. Soaked in lezone, breaded in a breading of stale wheat bread without crusts, cut into strips.

The Kiev's cutlets – a large, cleaned and opened fillet with a bone is lightly beaten, the tendons are cut, and broken pieces of flesh cut from a small fillet are placed on the resulting cuts. Place chilled butter, shaped like a sausage, in the middle of the prepared fillet, cover the top with the remaining small fillet and wrap the edges of the large fillet. Then they are dipped in lezone, breaded in white breading, again moistened in lezone, again breaded in white breading and stored in the refrigerator until frying so that the butter is frozen.

Cutlet mass. From poultry carcasses, fillet pulp and legs are used, and from game carcasses (except pheasants and partridges) - only fillet. The pulp is separated from the bones and skin, passed through a meat grinder along with the internal fat, bread without crusts soaked in milk and salt are added, mixed well and passed through the meat grinder again, then knocked out. You can add ground pepper to the game cutlet mass. Internal fat can be replaced with butter or margarine.

Dumpling mass . The peeled fillet pulp is passed through a meat grinder with a fine grid 2-3 times, stale wheat bread without crusts soaked in milk or cream is placed, mixed and passed through a meat grinder. After this, grind the mass in a mortar and then rub through a sieve. The pureed mass is cooled and beaten, adding egg white in small portions. While whipping, gradually pour in cold cream or milk. Add salt to the prepared dumpling mass and mix gently.

To determine readiness, a piece of quenelle mass is placed in water; if it floats on the surface, then the mass is ready.

Dumplings are prepared from the dumpling mass, which are cut using two spoons or released from a pastry bag in the form of various figures.

How to prepare semi-finished Pozharskie cutlets?

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DISHES FROM FARMED POULTRY

Poultry dishes are easily digested by the body. Poultry fillet dishes are especially appreciated, as they have a more delicate consistency and contain more nitrogenous substances.

Poultry connective tissue softens easily. The method of heat treatment depends on the type of bird, its fatness, age and other factors. Chickens and turkeys are boiled, fried and stewed, ducks and geese are fried and stewed.

Boiled poultry

For second courses, chickens, chicks, turkeys, and, less often, geese and ducks are cooked. Sauce is prepared from the broth obtained by cooking chickens, chickens, and turkeys. The cooking time depends on the type of poultry, age and ranges from 20 minutes to 1.5 hours. Losses during poultry cooking are 25%.

Chickens, chickens, boiled turkeys. Seasoned poultry carcasses are placed in hot water (2-2.5 liters of water per 1 kg of product), quickly brought to a boil, skim off the foam, add onions, chopped white roots, salt, reduce heat and cook at a temperature of 85-90 ° C until ready.

The readiness of the bird is determined by piercing the thick part of the leg flesh with a chef's needle (the needle passes freely, the juice flowing from the puncture is clear).

The cooked bird is taken out, allowed to cool and cut into portions of two pieces (from the leg and fillet). First, the carcass is cut in half lengthwise, then each half is divided into fillet and leg and chopped into the same number of pieces, placed in a deep bowl, poured with hot broth, brought to a boil and stored on a steam table in a sealed container.

Game meat has a bitter taste because it contains _______________________________________________

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Roast poultry

Poultry is fried whole carcasses and portioned pieces in the main way, in the oven and less often in deep fat. From the liquid remaining on the baking sheet, meat juice is prepared, which is used to baste the poultry during release. Losses when frying poultry range from 25–40%, depending on its type and fat content. When frying fatty ducks and geese, up to 15% of the fat is rendered.

Chickens, fried chickens . Whole poultry carcasses are rubbed with salt from the surface and inside.

Before frying, chickens and lean chickens are brushed with sour cream to create a more golden brown crust..

Seasoned carcasses of hens or chickens are placed back down on a heated baking sheet with fat and fried until a golden brown crust forms on the surface. In this case, the carcass is turned from the back to one side, then to the other and onto the breast. The carcasses are fried in an oven at a temperature not exceeding 200 °C. While frying in the cabinet, they are periodically turned over and watered with the released fat and juice.

Readiness is determined by piercing the thick part of the flesh with a chef's needle: clear juice flows out of the finished bird.

Fried poultry carcasses are cut lengthwise into two parts, then each half is divided into fillet and leg and chopped into the same number of pieces. The fillet is chopped in a transverse direction, and the legs are chopped obliquely. Use two pieces per serving (fillet and leg).

The Kiev's cutlets. Deep-fry for 5–7 minutes until golden brown, place in a frying pan and place in the oven for 2–3 minutes.

When leaving, put a complex side dish consisting of 3-4 types of vegetables, next to it is a wheat bread crouton, place the finished cutlet on it, pour oil over it, and put a curler on the bone.

Capital-style poultry (schnitzel). The prepared semi-finished product is placed in a frying pan heated with oil, fried until a crispy crust forms, then fried for 3-5 minutes in the oven.

When leaving, a complex side dish of 3-4 types of vegetables is placed on a portioned dish or plate, next to it is a crouton, and on top of it is a schnitzel.

Old chickens before frying _________ or after frying _______________ until tender.

Poultry stews

Poultry and game are stewed in portions and small pieces, sometimes whole carcasses (chickens). They are first fried whole or in chopped pieces, then stewed in a sauce or broth with the addition of roots, onions, spices, you can add tomatoes and mushrooms.

Poultry stewed in sauce. The fried bird carcasses are cut into portions, placed in a saucepan, poured with red or onion sauce and simmered for 15–20 minutes.

When leaving, put steamed rice or fried potatoes in a lamb or on a plate, next to them are pieces of stewed poultry, pour over the sauce in which they were stewed, and sprinkle with herbs.

Chakhokhbili. The bird, chopped into pieces, is placed in a frying pan heated with fat, sprinkled with salt and pepper, and fried over high heat. Place in a deep bowl, add sautéed onions, finely chopped tomatoes, dry flour sauté, broth or water, vinegar, cilantro and basil, crushed garlic, pepper, bay leaf and simmer until tender.

Requirements for the quality of poultry dishes. Shelf life

Portioned pieces boiled poultry consist of part of the carcass and part of the leg. The color ranges from gray-white to light cream, the consistency is soft and juicy. The taste is moderately salty, without bitterness, with the aroma characteristic of this type of bird.

Roast poultry should have a golden brown crust, chicken and turkey fillets should be white, chicken legs should be gray or light brown, goose and duck should be light or dark brown, the consistency should be soft and juicy. The skin is clean, without feather residue or bruises.

Breaded chicken fillet cutlets They have a golden color, a delicate, juicy taste, a soft consistency, with a crispy crust. The breading should not lag behind.

Mechanical culinary processing of meat, meat products, poultry and game/h1>

When accepting meat, its good quality is checked organoleptically for the presence of a fatness mark and veterinary and sanitary control. Meat without a sanitary inspection mark is not allowed into public catering establishments.

The good quality of meat is determined by organoleptic, chemical and bacteriological examination of the carcass, its parts or individual organs.

When assessing meat, its appearance and color, consistency, smell, condition of subcutaneous fat, and the quality of the broth after cooking the meat are determined.

In public catering organizations it is prohibited to produce and store products from meat trimmings, diaphragm, blood, and rolls from the pulp of heads.

When making second courses from boiled meat or when serving boiled meat for first courses, portioned or chopped meat should be re-boiled for 5-7 minutes or frying. Meat portioned for first courses can be stored in broth during serving (2-3 hours) at a temperature not lower than +75 C.

The production of shish kebab and other dishes on barbecues, braziers, grates, in cauldrons in recreation areas and on the streets requires permission from the authorities and institutions of the State Sanitary and Epidemiological Service.

Frozen meat is thawed in the form in which it arrives at the enterprise - carcasses, half-carcasses, quarters. Frozen meat is defrosted in air. Defrosting in water is not allowed.

Defrosting is slow and fast. When harvesting slowly, half carcasses or quarters are hung on hooks so that they do not touch each other, the walls or the floor. Humidity in the chambers is maintained within 90-95% with a temperature from 0 to 6-8 C. The defrosting process lasts 3-5 days and is considered complete when the temperature in the muscle thickness reaches 0-1 C.

With the fast defrosting method, the meat is placed in baths or laid out on tables in the meat shop, and they are thawed at a temperature of 20-25C and a relative humidity of 80-95% during the day. Defrosting is considered complete when the temperature in the thickness of the muscles reaches -1.5-0.5 C

Washing, drying. After defrosting, contaminated areas, blood clots, veterinary brands are cut off from the carcasses. Then the meat is washed in a suspended state on hooks above the baths with a brush or with a hose. For cooling, the washed carcasses are washed with cold water at a temperature of 12-15 C, and then dried, because . The surface of the meat is slippery, which makes cutting difficult.

Dry the carcasses with a clean cotton cloth and air.

Cutting beef quarters. Cutting carcasses consists of the following operations: dividing into cuts, boning cuts, dividing large pieces of meat, trimming and trimming.

Cut is the meat and bone part of the carcass, separated in accordance with the accepted cutting scheme.

Deboning of cuts is done manually using a knife. In this case, the pulp is separated from the bones, avoiding deep cuts in large muscles.

Trimming and trimming - freeing meat from tendons, rough surface film, cartilage and excess fat.

Division into cuts. Beef half carcasses are divided into the following cuts: shoulder, neck, brisket, dorsal costal, as well as hip and lumbar.

The scapular part is separated along its contour. To do this, cut the muscles connecting the shoulder blade to the chest part of the carcass and cut the muscles located along the line running from the ulnar tubercle to the upper and anterior edges of the shoulder blade, then the shoulder blade is pulled away from the body and the muscles lying under the humerus and shoulder blades are cut.

The cervical part is separated along a line passing between the last cervical 1st dorsal vertebrae.

The brisket is cut along a line running from the end of the first rib to the end of the last

The dorsal costal part remains after the separation of the scapular, cervical parts, and brisket and includes the dorsal part of the longissimus dorsi muscle, the subscapular part and the edge.

The hip portion is separated along a line passing just anterior to the vertebrae between the last lumbar and first sacral vertebrae and running towards the stifle joint of the hind leg.

Lumbar part - part of the longissimus dorsi muscle with the flank remains after separation of the hip part from the hind quarter of the carcass.

The technological process of poultry processing consists of the following operations: thawing, plucking, singeing, gutting, washing, drying.

Defrosting is carried out in a cooled room with a temperature of 8-15 C and a relative humidity of 85-95% for 10-20 hours.

Defrosting is carried out until the temperature in the thickness of the muscles reaches 1 degree

Searing. To remove any remaining hair feathers or fluff from the skin of carcasses, they are singed. Before scorching, they are dried with a stream of air or a cloth, rubbed with flour or bran.

Evisceration. The bird's head, neck, legs, internal organs: stomach, liver, lungs, heart, esophagus, kidneys and internal fat are removed. Gutted carcasses are washed well.

5. Task 5. Cooking soups

1. All preparations of soups are carried out in a hot shop. It has electric stoves, a hood above each tile, an oven in which the products are prepared, sinks for washing hands, an electric frying pan for frying products, a cooking kettle, scales for the control weight of products, production tables, marking equipment, and dishes.

2. Bone broth - clear or slightly cloudy; A small protein sediment is allowed. There may be flecks of fat on the surface of the broth. The taste and smell are characteristic of the broth and added roots.

Borscht - in all types of borscht, cabbage and roots should be cut into strips. Vegetables should be soft, but not boiled. The color is raspberry-red, the taste is sour and sweet. When serving, place in sour cream.

Rassolnik - in all rassolniks, vegetables should retain their cut shape, not overcooked. Cucumbers are olive or dark green in color, without skin. The taste and smell are pungent.

Cabbage soup In all types of cabbage cabbage should be cut into strips or square pieces; form of cutting other vegetables - respectively, cutting cabbage. Sauerkraut - shredded or chopped. The taste of cabbage soup made from sauerkraut is without sharp acidity.

Meat hodgepodge - products should be cut into slices, cucumbers without seeds and skin - into diamonds. The broth is cloudy with sour cream and tomato puree. A slice of lemon - without peel and seeds.

Soups with pasta - these soups necessarily include carrots and onions; you can add white roots.

Potato soups - all potato soups should include carrots and onions. Vegetables are not cooked.

Milk soups are white in color, taste is sweetish, lightly salted. The smell of burnt milk is not allowed.

Puree soups - soups - puree should be a homogeneous mass without brewed flour and pureed vegetables.

Clear soups. The broth for soups should be transparent, with traces of fat on the surface. The aroma of the broth should correspond to the product from which it is prepared, with a pronounced taste and smell.

Okroshka. Meat and vegetables should be cut into small cubes

Beetroot soup. Beets and cucumbers are cut into small cubes or chopped into strips, the egg is chopped.

Botvinya should have a bright green or olive color and be a homogeneous mass without pieces or fibers of greenery.

When preparing soups in bulk, they should be served in small portions. A new portion must not be mixed with the remainder of the previous one.

Refilling SOUPs

The peculiarity of seasoning soups is that potatoes, vegetables, cereals, legumes, and pasta are boiled in broth, mushroom broth or water. At the same time, new flavoring and aromatic substances are formed that determine the quality of soups. These soups are often seasoned with sautéed vegetables. Many soups add browned flour and tomato. Soups prepared with mushroom broth or water are called vegetarian. Products that are added to soups during their preparation are called side dishes. There are general rules for cooking seasoning soups.

1. All products are placed in broth or water after they boil. This promotes the inactivation of enzymes that oxidize vitamins, as a result of which the latter are better preserved. You should not add water or broth during the cooking process.

2. It is necessary to strictly adhere to the timing of cooking products, put them in the boiler in a certain sequence, since during prolonged cooking a significant part of the vitamins is lost, the taste properties of soups are reduced, and potatoes, vegetables and other products are overcooked and lose their shape. Cooking times for various products are given in recipe books.

3. When cooking soups, which include pickles, sauerkraut, sorrel, vinegar, potatoes are first added, and only after a while - foods containing acid. This is due to the fact that in an acidic environment the conversion of protopectin into pectin occurs slowly and vegetables soften poorly. It is necessary that after adding each type of product, the broth quickly boils again.

4. Carrots, onions, and tomato puree are sautéed before adding to soups. This improves the taste and appearance of the soup. Fat for sautéing takes 10-15% of the weight of Vegetables. Its temperature should not exceed 11°C.

When sautéing carrots, carotene dissolves in fat, making it better absorbed, and the soup acquires a beautiful orange color. In addition to carotene, carrot essential oils dissolve in fat. In this state, they are well preserved when cooking soups and give them a pleasant flavor and aroma.

When sautéing onions, essential oils dissolve in the fat; in addition, disulfides, substances that have a pungent taste and tear-producing effect, are removed from it.

It is recommended to sauté vegetables separately. In small quantities, they can be sauteed in one bowl, and first sauté the onions for 5 minutes, then add the carrots and heat them together for another 15 minutes. When sautéing, vegetables are brought to half-cookedness. Place them in the soup 10-15 minutes before the end of cooking.

When tomato puree is sauteed, carotene and lycopene (substances from the group of carotenoids) dissolve in fat. In addition, acidity is reduced, the smell of dampness is removed, and new aromatic substances are formed. Tomato puree is sautéed in fat separately for 15-20 minutes or added to vegetables before the end of sautéing.

5. Parsley, celery, parsnips are placed raw in the soup 20-25 minutes before the end of cooking, since the essential oils they contain are well preserved during cooking. Processed sweet pepper pods finely. Chop and add to soup, sautéed or raw.

6. Wheat flour is added to many soups (except potato soups with cereals and pasta). It is sauteed without fat until light yellow, cooled, diluted with a small amount of cold broth or water, filtered and added to the soup 5-10 minutes before the end of cooking. Flour sautéing gives soups the desired consistency and is a vitamin C stabilizer.

7. Cook soups at a low simmer, since with vigorous boiling the vegetables boil heavily and the aromatic substances evaporate with the steam.

8. Spices (bay leaf, front) and salt are added to the soup 5-7 minutes before it is ready. Excess salt and spices impairs the taste and aroma of the soup. Per serving (500 g) use 3-5 g of salt, 0.05 g of peppercorns, 0.02 g of bay leaf.

9. Boiled soups are left without boiling for 10-15 minutes so that they infuse, the fat floats to the surface and becomes more transparent, and the soup becomes aromatic.

10. Serve hot soups in a heated plate or soup bowl. First, put pieces of meat, poultry, fish heated in the broth, pour in the soup, sprinkle with finely chopped herbs (2-3 g per serving). If soups are served with sour cream, then it is placed in a plate with the soup or served separately in a gravy boat. The amount of soup sold can be 500, 400, 300 or 250 g, depending on consumer demand.

Shchi is an ancient liquid dish of Russian national cuisine. Prepared from fresh cabbage and pickled white cabbage, savoy cabbage, sorrel, spinach. They are boiled in bone broth, meat and bone broth, decoctions (mushroom, vegetable, cereal), served with various meat products, goose, duck, lard. Sauerkraut cabbage soup is also cooked in fish broth and served with smelt, anchovy, and salted sprat.

Cabbage soup made from fresh cabbage. The recipe for cabbage soup includes: white or savoy cabbage, onions, carrots, tomato puree or fresh tomatoes, parsley root, wheat flour, and sometimes turnips. Cabbage is cut into strips or pieces of 2--3 cm, early cabbage - into slices along with a stump (5--6 cm). If the cabbage is bitter, then it is blanched. The roots are cut into strips, slices or cubes. If the turnip is bitter, then it is blanched. Tomatoes are cut into slices.

Place cabbage in boiling broth or water, bring to a boil, add sautéed roots and onions and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add chopped tomatoes or tomato puree, sautéed flour diluted with broth or water, spices, and salt to the cabbage soup. Early cabbage. Introduced together with the spice, cabbage soup can be seasoned with garlic

They serve cabbage soup with sour cream, herbs, and a piece of meat. Separately, on a pie plate, you can serve cheesecake with cottage cheese, pies or kulebyaka.

Fresh cabbage soup with potatoes. They are prepared in the same way as cabbage soup from fresh cabbage, but after adding cabbage to the broth or water and boiling the liquid again, add potatoes. Cabbage soup with potatoes is not seasoned with flour sauté. Served with sour cream, herbs, and a piece of meat.

Cabbage soup made from sauerkraut. The cabbage soup recipe includes: sauerkraut, carrots, parsley root, onions, tomato puree, wheat flour

Sauerkraut should have an acidity of no more than 1.8% lactic acid. It is undesirable to use cabbage with higher acidity, since... You have to squeeze it out and even wash it, which leads to large losses of nutrients (especially Vitamin C). Lactic Acid is not only biologically active, but also contributes to the Normalization of intestinal microflora. It is a strong stimulant of the secretion of the digestive glands.

Sauerkraut contains on average about 20 mg of vitamin C. It is preserved quite well when cooked. However, it should be remembered that violations of technology can lead to significant losses of ascorbic acid. Thus, when washing cabbage with high acidity, up to 60% of vitamin C is lost, and when storing cabbage without brine for 3 hours, up to 30% is lost. Due to freezing and subsequent thawing of sauerkraut, the content of this vitamin is reduced by 20-40%.

Sauerkraut for cabbage soup is pre-stewed. To do this, large pieces of it are additionally chopped or chopped, then placed in a cauldron, broth is poured (20-30% of the mass of cabbage), tomato puree and fat are added and simmered for 1.5-2 hours. Carrots, parsley root, and onion are chopped into strips or cut into small cubes (if the cabbage was chopped), sauté and add to the cabbage 10-15 minutes before the end of stewing. Place stewed cabbage with vegetables in boiling broth or water, cook for 25-30 minutes, adding flour sauté diluted with water or broth, salt, spices and cook for another 5-10 minutes.

Boyar cabbage soup. Place a piece of fried meat (thick or thin edge of beef), stewed cabbage with vegetables, chopped mushrooms in a pot, add mushroom broth, add flour sauté, add salt and spices, cover with dough and bring to readiness in the oven for 15-- 20 minutes. The flatbread is made from yeast dough. Boyar cabbage soup is released in a pot covered with a flat cake.

Ural cabbage soup. They are prepared like sauerkraut cabbage soup without potatoes, but separately cooked pearl barley is added. To do this, pearl barley is sorted, washed, filled with hot water (take 3 liters of water per 1 kg of grain), salt is added and cooked until tender. The cooked cereal is introduced into the cabbage soup 10 minutes before the end of cooking. If pearl barley is cooked until half cooked, then first add it to the boiling broth, and then all the other components. You can also use other cereals (rice, millet), they are sorted, washed, placed in boiling broth, brought to a boil, stewed cabbage with sautéed vegetables is added, boiled for 15-20 minutes, salt and spices are added and cooked until tender. You can add garlic, mashed with salt. It is released in the same way as cabbage soup from sauerkraut.

Borscht

The main component of borscht is beets. Almost all varieties of borscht include cabbage (fresh or pickled), and many include potatoes. In addition, when preparing borscht, onions, carrots, white roots, and tomato puree are used. This set of vegetables provides a special taste and aroma to the dishes. The mineral composition of borscht is very valuable: the ratio of calcium and phosphorus compounds in them is close to optimal, and in terms of microelements they are significantly superior to other seasoning soups.

Beet pigments (betacyans) not only give dishes a beautiful color, but are also biologically active. The most important of them - betanin - is unstable when heated and therefore, in order for it not to collapse when cooking borscht, a number of rules must be followed. Chopped beets are stewed with a small amount of liquid before adding them to the broth. This ensures a high concentration of betanin and preserves the color of the product. The pigment is more stable in an acidic environment, so when stewing beets, vinegar and tomato puree are added.

If the beets are weakly colored, then in order to preserve the color, they are boiled whole or baked, and then peeled, cut and placed in the broth. With this method of preparing beets, the pigment has a higher concentration and is better preserved during heat treatment. Sometimes beetroot paint is prepared: part of the beets or well-washed peelings are crushed, filled with water, vinegar is added, brought to a boil and left for about 30 minutes. The paint is filtered and added to the borscht.

Stewing chopped beets with vinegar helps preserve the color, but lengthens the cooking time. This is explained by the fact that in an acidic environment the transition of protopectin to pectin and, consequently, the softening of vegetables slows down.

During mass preparation, in order to ensure that the borscht is prepared as it is sold and not to store the finished dish for a long time for serving, borscht dressings are usually prepared. To do this, the beets are washed, peeled, washed again, chopped into strips, broth or water (15-20% of the beet weight), fat, tomato puree are added and stewed in a sealed container for 20-30 minutes (young beets) to 1--1.5 hours (ripe root vegetables). Before the end of stewing, add sautéed onions, carrots, white roots, and vinegar.

Borsch. Place fresh shredded cabbage into the boiling broth and boil for 10-15 minutes. Then add borscht dressing, salt, spices, sugar and cook for another 5-10 minutes. Borscht can be seasoned with flour sauté. If you are preparing borscht from boiled beets, then after boiling the cabbage in broth for 10-15 minutes, add sautéed vegetables with tomato puree and 5-10 minutes before readiness add shredded boiled beets.

Sauerkraut is stewed separately and added to the borscht at the same time as the borscht dressing. They serve borscht with sour cream and herbs.

Borscht with cabbage and potatoes. Place shredded cabbage into the boiling broth, bring to a boil, add potatoes cut into cubes, cook for 10-15 minutes, add borscht dressing or sautéed vegetables and stewed beets, then cook the borscht until tender. 5-10 minutes before the end of cooking, add salt, sugar, and spices. They are also served with sour cream and herbs.

Moscow borscht. To prepare this borscht, the broth is boiled with the addition of smoked pork bones. It is prepared without potatoes and flour sauteing in the same way as borscht with fresh cabbage. Sent with a selection of meat products: beef, ham, sausages.

In restaurants, Moscow borscht is prepared to order: a set of meat (1-2 slices of each type of product) is placed in a soup bowl, poured over with borscht, brought to a boil and served with herbs, sour cream, and cheesecakes.

For mass preparation, the set heated in broth is placed in a plate and poured with borscht.

Ukrainian borscht. It is prepared in the same way as borscht with cabbage and potatoes, but at the same time with spices they add sweet pepper, cut into strips, and flour sauté diluted with broth or water. Before serving, the finished borscht is seasoned with bacon, ground with garlic. It is recommended to serve borscht with beef or pork. Separately, you can serve pampushki with garlic - buns made from yeast dough, sprinkled with sauce. To make the sauce, garlic is ground with salt, combined with vegetable oil and cold boiled water.

Borscht with prunes and mushrooms. Dried porcini mushrooms and prunes are boiled. Prune broth is added to the mushroom broth and then cooked like borscht with fresh cabbage without potatoes. Sliced boiled mushrooms are added to borscht along with spices, and prunes are added when leaving.

Milk soups

They are prepared with whole milk or a mixture of milk and water. In addition to natural milk, you can use sterilized condensed milk without sugar, as well as whole cow's milk powder.

Soups are prepared with pasta, cereals, and vegetables. Pasta, whole grain cereals, and vegetables do not cook well in milk, so they are first boiled until half cooked in water, and then in milk. Soup filling is boiled directly in milk.

Milk soups are prepared in small portions, since their color, smell, consistency and taste deteriorate with prolonged storage.

The finished soup is seasoned with butter or table margarine.

Sweet soups.

Soups are prepared from fresh, canned and dried fruits and berries. To prepare soups in this group, fruits, juices, purees, syrups, and extracts produced by the food industry are also used.

Before cooking, fresh fruits and berries are sorted and washed thoroughly. Dried fruits and berries are sorted by type; before cooking, they can be soaked in cold water so that they boil faster. Large dried fruits (pears, apples) are cut into several parts. Berries for making soups are used in their whole form; fresh fruits are cut into slices or cubes. For pome fruits (apples, pears, quinces), the seed nest is removed. The waste is poured with 4-5 times the amount of water, boiled for 5 minutes, the broth is filtered, sugar and chopped fruits are added to it and boiled until tender. At the end of cooking, add starch, diluted with four times the amount of water, and, stirring, bring the mixture to a boil. Soup is also made from prepared dried fruits.

You can make puree soups from fruits and berries.

Cinnamon, cloves, and lemon zest are used to flavor soups. Sweet soups are served cold, but can be served hot. Soups are served with a side dish and sour cream or cream. Boiled rice, sago, small pasta (soup filling), dumplings, dumplings with berries, rice and semolina puddings, casseroles, wheat or corn flakes are used as a side dish. Separately on a pie plate you can serve dry biscuit, cupcake, dry cookies. These soups are served for breakfast or dinner, and also as a first course.

Cranberry and apple soup. The cranberries are sorted, washed, wiped, and the juice is squeezed out. The remaining pulp is poured with water, boiled for 10-15 minutes and filtered. The apples are peeled, the seed nest is removed and cut into slices. Add sugar and chopped apples to the cranberry broth, bring to a boil, add prepared starch, bring to a boil, then add cranberry juice and cool. Serve as described above.

Rhubarb, dried apricots and apples soup. Sliced apples, pre-soaked dried apricots and peeled rhubarb are boiled with added sugar. The finished broth is filtered. Some of the fruits and rhubarb are rubbed, some are chopped, poured with the broth, brought to a boil and brewed with starch. Serve as described above.

Citrus soup. Oranges or tangerines without skin are cut into slices. The zest is cut into strips, blanched, poured with hot water and brought to a boil. The resulting broth is filtered, sugar is added, chopped fruits are added, boiled from the moment of boiling for 3-4 minutes, brewed with starch, brought to a boil, cooled and grape wine is added. You can make soup without wine.

Soup puree from dried fruits. Dried apples and dried apricots are sorted, washed, large apples are cut into pieces, poured with cold water and boiled until tender, wiped, add sugar, cinnamon, bring to a boil, brew with starch and bring to a boil again.

Hippocrates

PROCESSING OF MEAT AND MEAT PRODUCTS

Meat refers to a carcass or part of a carcass obtained from the slaughter of livestock and representing a combination of muscle, fat, connective and bone tissue.

Fill out the diagram:

Main meat tissues

Connective tissue consists of incomplete proteins - and elastin. The more collagen and elastin the meat contains, the tougher it is. This is an indicator of the quality of the meat. The culinary use of meat depends on the quality and content of connective tissue.

Adipose tissue meat consists of cells filled with fat droplets and covered with connective tissue. Fat improves the taste of meat and increases its nutritional value.

At POP, meat arrives at chilled(temperature in the thickness of the muscles from 4 to 0 * C) and frozen(temperature in the thickness of the muscles from -6 to -8*C) form.

Signs of good quality of chilled meat:

· has a dry crust on the surface of the carcass;

· color – from pale pink to red;

· consistency – dense, elastic (when pressed with a finger, the dimple quickly levels out).

Signs of good quality frozen meat:

the color on the surface and cuts is pink-red with a grayish tint due to ice crystals;
consistency – hard (makes a sound when tapped);
There is no smell, but when it thaws, the smell of meat and dampness appears.

You can check the quality of frozen meat using a heated knife blade or by test cooking.

For cooking, you can use cooled, chilled, ice cream and salted meat. Cooled and chilled meat is washed and dried; frozen meat is also pre-thawed; the corned beef is soaked.

Thawing. Meat must be thawed slowly in whole carcasses, half carcasses or large parts.

At slow defrosting meat, the meat juice formed when ice crystals melt has time to be absorbed into the muscle fibers. As a result of this, the meat almost completely restores its properties. Frozen meat, thawed at a temperature of 3-8° for 1-3 days, depending on the type and size of the pieces, is almost no different from chilled meat.

TO rapid defrosting meat should be used only as a last resort, in the absence of the necessary conditions for its slow thawing or in the event that the meat needs to be sold immediately. In 13 public catering establishments, rapid thawing of meat is carried out in a meat preparation or hot shop at a temperature of 18-20°. The meat is hung on hooks or placed in baths, on tables and left for 10-24 hours, depending on the size of the pieces. The released meat juice is collected in a special container. When meat quickly thaws, the muscle fibers do not have time to completely absorb the released meat juice. As a result, some of the nutrients are lost and the meat does not restore its original properties. After heat treatment, such meat turns out to be less juicy and tasty than slowly thawed meat.

Washing and drying. The meat is washed from a fire hose or in baths. Beef is washed in baths in separate parts in running water, and lamb and pork are washed in carcasses. The water temperature should be no higher than 25°. To better remove dirt, use grass brushes. Uncleaned areas and marks must be cut off.

For drying, the meat is hung on hooks in a special room or placed in the procurement workshop on grates located above the washing baths.

Washed, dried meat that arrives at a catering establishment in carcasses and half-carcasses is cut into pieces. These parts of meat are deboned, trimmed and semi-finished products are prepared.

Soaking corned beef. Corned beef and lamb can be heavily salted - with a salt content of 12% or lightly salted - with a salt content of 8%.

To prepare main courses from corned beef, the salt content is reduced by soaking to 2-3%. To do this, the corned beef is thoroughly washed, cleaned, cut into pieces weighing 1-1.5 kg and filled with water at the rate of 2 liters per 1 kg. The water is changed 5 times - after 1, 2, 3, 6, 12 hours, counting from the start of soaking. The water temperature should be no higher than 12°. To maintain this temperature, ice is added to the water.

Salted tongues are soaked in cold water for 5-6 hours, changing the water 2-3 times.

Offal processing

By-products arrive chilled or frozen. Frozen offal is thawed in the workshop at room temperature (18-20°) in baking trays or other containers, after which they are processed. Brains, beef kidneys and tripe can be thawed in water.

Heads must be delivered without skin or with hair and stubble carefully removed, cut symmetrically lengthwise into two parts, without tongues and brains, well washed on the inside and outside.

Before cooking, the heads are placed in cold water and washed thoroughly after an hour.

Veal heads from a freshly slaughtered animal, intended for hot dishes, are scalded, and the wool is cleaned off with a knife.

The flesh from the heads is cut off along with the skin.

From heads received with tongue and brains, the tongues are first cut out, the brains are removed after the flesh and skin are cut off from the head. To do this, carefully, so as not to crush the brain, cut off the frontal bone with a cleaver and take out the brains.

Sometimes heads arrive without skin, but with lips. In this case, the lips are cut off and, if there are remains of wool and hair, they are singed.

Legs Pork and veal meats should be received well washed and thoroughly cleaned of bristles and hair, without horn shoes. Feet that arrive with bristles and hair are singed or scalded, after which the hooves are knocked off. The veal legs are scalded, then, making a cut between the hooves, the flesh is cut off from both sides of the tubular bone. The foot bones are removed after cooking.

Brain must be intact, without damage to the shell, without the presence of blood. 1-2 hours before cooking, pour the brains with cold water to swell the film. After this, without removing the brains from the water, carefully separate the film from them.

Liver should be supplied free of external blood vessels, lymph nodes, and gallbladder and duct.

Before culinary use, the liver is washed in cold water and the film is removed from it.

Languages must be delivered free of fat, sublingual muscle tissue, lymph nodes, larynx, hyoid bone, mucus and blood; salted tongues should have a uniform color of the tissue on the cut. Before cooking, fresh tongues are thoroughly washed with cold water, and salted tongues are pre-soaked.

Lungs should be received without mucus and blood, thoroughly washed.

Throat and esophagus cut lengthwise and washed.

Kidneys must be whole, freed from the fatty membrane (capsule), with the exception of veal ones, without ureters and external blood vessels.

Before culinary use, excess fat is cut off from veal kidneys, leaving a layer no more than 1 cm thick. Beef kidneys are cut halfway on one side and soaked in water for 2-3 hours. Lamb, pork and veal kidneys are not soaked.

Scarring Large and small livestock must be supplied well cleaned of dirt, mucous membranes, and fringes. and well washed. Before cooking, they are soaked in cold water for 6-9 hours, and the water is changed every 2-3 hours.

Udder should be delivered cut into two to four pieces, washed to remove dirt and milk residues. Before cooking, the udder is soaked in cold water for 5-6 hours, cut into pieces of 1-1.5 kg, and then washed in cold water.

Tails Beef and lamb meat and bones are delivered free of fat and thoroughly cleaned of remaining skin and hair, and pork tails are well cleaned of bristles.

Before cooking, beef and lamb tails are washed in cold water and chopped into pieces.

Meat trimmings must not contain dirt, skin or hair residues. Before culinary use, the meat trimmings are carefully sorted and then washed in cold water.

Heart should be delivered cut lengthwise, cleared of protruding blood vessels and films, and well washed from the inside and outside.

Before cooking, the heart is soaked in cold water for 1-2 hours.

Diaphragm should be free of dirt, bruises and hair and should be thoroughly washed.

Ears All types of livestock are supplied thoroughly cleaned of hair. The base of the ear must be cut.

Before cooking, wash the ears thoroughly in cold water.

Lips Cattle must be supplied thoroughly free of hair and washed well. The lips that arrived with the wool are singed, soaked in warm water for one hour, after which the soot is removed with a knife and washed thoroughly in cold water.

The large pieces of meat obtained during cutting go directly to heat treatment or they are used to prepare portioned semi-finished products, cutting them and subsequently processing them accordingly.

Slicing.

Large pieces of meat can be cut into individual portions and small-piece semi-finished products. Portioned and small pieces must be cut across the grain. Pieces of meat cut in this way have a better appearance, are less deformed during heat treatment and are easier to chew when eaten.

Batting.

To loosen the connective tissue, level out the thickness and smooth the surface, cut portions of meat are beaten with a hoe. Beating makes it possible to give the piece the appropriate shape and uniform thickness, which contributes to better thermal processing. When beating, the hoe must be held flat so that the blow falls simultaneously on the entire surface of the piece. Portioned pieces of tenderloin (fillet) are not cut.

Breading.

A number of meat products are made breaded, which gives the finished products a unique taste, preserves their juiciness and improves their appearance. For breading meat products, wheat flour, white breading (white wheat bread without crusts rubbed through a screen), and crushed wheat crackers are used.

Before breading, portioned pieces of raw meat are moistened with a raw egg beaten with salt or a mixture of an egg with a small amount of water or milk, and then breaded in white breading or breadcrumbs with or without the addition of grated cheese, and the flat pieces are then leveled with a knife.

Pieces of raw meat for frying on a grill are sometimes moistened with vegetable or melted butter before being coated in breadcrumbs or white breading.

Boiled foods are first breaded in flour, then moistened with egg and again breaded in breadcrumbs or white breading.

Liver, brains, and kidneys are sometimes breaded in only one flour, and no prior moistening with egg is required.

Stuffing.

Sometimes, to improve the taste of meat intended for stewing, the trimmed pieces are stuffed with raw roots (parsley, celery, carrots), and garlic. Lean meat is stuffed with lard (lard).

Thin edge slicing into entrecotes

The roots for stuffing are cut into long pieces. Using a pointed wooden peg, punctures are made in the meat at an angle of 45° in the direction of the fibers and sticks of carrots, parsley, and celery are inserted into the resulting hole.

Beating entrecotes

The lard is cut into cubes 4-6 cm long, 0.5-0.7 cm thick. A puncture is made in the meat using a pin, which is a hollow needle with a compressible socket; A piece of lard is inserted into the socket of this needle and the needle is pulled through so that the protruding ends of the lard are the same size.

Pickling.

To soften tough pieces of meat, they are marinated. Most often, small or portioned pieces of lamb or wild animals are marinated for barbecue. The pieces are sprinkled with pepper, finely chopped onion, parsley, sprinkled with citric acid, lemon juice or vinegar and kept in the cold for at least 4 hours in a ceramic bowl under slight pressure.

For 1 kg of barbecue meat add: 100 g onions, 0.1 g ground pepper, 40 g 3% citric acid or 3% vinegar, 15 g parsley.

To obtain the marinade, add salt, sugar, bay leaf, peppercorns and chopped vegetables to 2% vinegar. All this is boiled for 15-20 minutes and then cooled.

For 1 liter of vinegar add: sugar 20 g, salt 20 g, bay leaf 1 g, peppercorns 0.5 g, onions 50 g, carrots 25 g, parsley or celery 25 g.

Semi-finished tenderloin products.

There are three parts in the tenderloin: the head, middle and thin (tail) parts. Prepared from the head beefsteaks; To do this, the heads are cut into pieces 2 cm thick. From the middle, thinner part of the tenderloin, cut fillet, which are pieces of meat 4-5 cm thick. Cut from the thin part of the tenderloin splints two pieces per serving. The thinnest part of the tenderloin is intended for beef stroganoff. To obtain beef stroganoff, the tenderloin is cut first into thin slices (0.5 cm), and then into sticks measuring 3-4 cm.

Semi-finished products from thick and thin edges.

These semi-finished products are cut into pieces 1.5 cm thick.

When slicing, the knife is held at an angle of 45° to make the pieces wider. This position of the knife is especially important when cutting the lumbar part directly adjacent to the pelvic bone. The direction of the fibers in this part deviates somewhat from the horizontal, so it is necessary that the cut be exactly across. The cut pieces are beaten with a hoe, then in each piece the tendons and films, which stand out most clearly when the pieces are beaten, are cut with the end of a knife. The prepared pieces in their natural form are entrecotes, and breaded in breadcrumbs - rump steaks.

Semi-finished tenderloin products, from left to right: two steaks, two fillets, two langets

Pieces of the upper and inner parts of the hind leg can be used for breaded frying.

Slicing meat for beef stroganoff

For getting beef stroganoff the meat is cut into pieces 1-2 cm thick, beaten with a hoe to a thickness of 0.5 cm, then the meat is cut into cubes 3-4 cm long.

On basics for portioned dishes prepared according to the consumer's order, the meat is cut in the same way as for beef stroganoff, only the size of the pieces of meat for this dish should be twice as thick. When preparing azu in large quantities, the meat of the hind leg or shoulder blade is sometimes used.

Semi-finished products from front and back legs, trim and brisket.

Large pieces of meat are cut along the grain, which allows you to later cut the meat into portions across the grain. The flesh of the hind leg and shoulder is used for boiling or stewing, and the trim and brisket are used only for cooking in pieces of 2-2.5 kg.

Portioned pieces are cut for stewing from the pulp of the hind leg and shoulder blade. First, the piece is cut along the fibers into pieces corresponding to the width of the portioned pieces (about 10 cm), and then across the fibers into portions 2.5-3 cm thick. The cut portions are beaten with a hoe, after which the tendons and film are cut.

For goulash the meat is cut into cubes weighing from 15 to 30 g each; the pieces must be of the same weight.

Semi-finished products from neck, flank and trimmings.

These parts are used in chopped form for products made from cutlet mass.

The meat, cleared of coarse tendons, is cut into pieces weighing from 50 to 200 g and passed through a meat grinder or cutter. The chopped meat is combined with white bread soaked in water or milk, salt, pepper and kneaded with a wooden spatula in a wide and shallow bowl or in meat mixers. The kneaded mass is again passed through a meat grinder, then mixed well again. You can add internal fat to lean meat (up to 5% of the weight of the meat).

The maximum fat content in the cutlet mass should not exceed 15% (by weight of meat).

The best bread for cutlet mass is made from 1st or higher grade wheat flour. The bread should be non-sour, without burnt crusts and slightly stale: soft bread, especially warm, gives the cutlet mass a viscous consistency. The required water or milk (30% by weight of meat) is completely absorbed by the bread when soaked; There is no need to squeeze out the soaked bread before combining it with the meat. If the mass turns out to be too thick (when meat from old animals is processed), more water or milk is added to it during kneading, but in such a way that the total amount of liquid in the mass does not exceed 40% of the weight of the meat.

When passing meat through a meat grinder, the temperature of the cutlet mass increases by 3-5°. To ensure that the mass comes out of the grinder at the lowest possible temperature, the meat, bread and water must be cooled and the grinder must be well adjusted. Sometimes chopped fried onions are added to the meat cutlet mass.

For 1 kg of meat (pulp) add: 250 g of wheat bread, 300 g of water, 20 g of salt, 0.5 g of ground pepper. For meatballs and chopped schnitzels, add a little less bread.

Cutlets, schnitzels, balls cut like this: with a hand dipped in water or beaten egg, separate equal parts by weight from the cutlet mass, which are shaped using a knife, while simultaneously breading in white breading or ground breadcrumbs. Cutlets and balls are made in 1, 2 and 3 pieces. per serving, schnitzels - 1 pc.

The cutlets are given an ovoid-flattened shape: their length is 12 cm, width 5.5 cm and thickness 1.75 cm. The shape of the cutlets is flattened-round; diameter 6.5 cm, thickness 2 cm. Schnitzels are oval in shape; When cutting, the schnitzels are broken with a wide knife to a thickness of 0.5 cm.

Zrazy prepared in the form of oval-shaped cutlets; they are stuffed with specially prepared minced meat and breaded in breadcrumbs.

Rolls They are most often stuffed with eggs and pasta, but various porridges, as well as sautéed onions, can also be used as minced meat.

Handling wild goat, deer, elk and bear

Catering establishments may receive carcasses of wild goat, deer, elk and bear.

Wild goat carcasses are butchered in the same way as lamb carcasses; bear - like pork; elk and deer are like cattle carcasses.

After cutting up the carcasses of wild animals, all their parts are cleaned, cutting off the tendons and membranes from the dorsal part of a wild goat, deer and elk, as well as from the shoulder blades and hams of a bear.

The meat of bear, elk, deer, and wild goat is marinated before cooking to improve its taste. Depending on the size of the pieces, they are marinated for 1 to 4 days.

Pieces of meat are poured with chilled marinade, making sure that the spices are evenly distributed. During the marinating process, the meat must be turned over several times.

To give the meat of wild goat, elk and deer more juiciness and enrich it with fat, after marinating it is stuffed with well-chilled lard.

Processing of rabbit, hare

Rabbits and hares arrive at the enterprise as carcasses without skins and usually gutted, but often with heart, liver, kidneys, lungs, and neck. The liver and neck of the carcasses are removed, parts of the bones of the front and hind legs are cut off, and the outermost cervical vertebra is trimmed or chopped off at the notch.

The carcass of a rabbit and hare is cut into two parts - front and back. The dividing line should run along the last lumbar vertebra.

The back part (leg, dorsal part) of a rabbit contains less connective tissue, its muscle fibers are tender and do not require long-term heat treatment, so it is prepared mainly fried. You can also make minced cutlets, meatballs, schnitzels, rolls, etc. from rabbit. For the production of cutlet mass, mainly the pulp of the front and back parts is used, and for stewing, the front part of the rabbit is used.

To improve the taste, hare meat is marinated. The meat is placed in a ceramic dish, poured with cold marinade and left for a day in a cold place.

To make the hare meat more juicy, after marinating it is stuffed with well-chilled lard, cut into 5x0.5 cm cubes.

From hare with the addition of beef or veal, you can prepare chopped cutlets, meatballs, schnitzels and other stewed or fried dishes.

Piglet processing

Piglets arrive with skin and without bristles, scalded or singed. If some bristles remain after scalding, they are removed by singeing. To do this, the carcass is pre-dried. To better dry the skin and bristles, the carcass is rubbed with flour bran.

After the bristle cover is removed, the pig carcass is cut lengthwise along the chest and abdomen and washed thoroughly.

For carcasses weighing up to 4 kg, before heat treatment, only the inside of the spine is cut between the shoulder blades, as the thickest part of the carcass, and the pelvic bone up to the spine and sometimes the remaining part of the rectum is removed from the pelvic cavity. This ensures uniform roasting. After this, the carcass is flattened (the sides are folded back).

Carcasses weighing more than 4 kg are cut into halves along the spine, and carcasses weighing more than 6 kg are cut into 4-6 parts.

Semi-finished lamb products

Semi-finished loin products. This part of the carcass is cut natural chops, escalopes, as well as from veal loin.

When cutting chops from small-sized lamb loins, the cutlets are cut with two or even three ribs, so as to obtain cutlets of the prescribed weight. When cleaning cutlets, excess ribs are cut off.

Lamb loin is cut out shish kebab in Karski style. To do this, separate the cervical part with the first 6-7 ribs and the hem, leaving the loin along with the kidney part. The tendons are cut from the back.

The meat prepared for barbecue is marinated, and the lamb kidney is first cleaned of excess fat. After marinating, the meat is pierced onto a skewer along with the kidney (the kidney is not marinated).

Semi-finished products from the hind leg.

The flesh of the hind leg can be used for frying whole and for cooking kebabs, schnitzels. For kebabs, the pulp is cut into pieces weighing 30-50 g. The pieces should be in the shape of cubes and be of the same weight and size. Pieces of meat cut for shish kebab are marinated, after which they are put on a skewer, sometimes interspersed with onion mugs (shish kebab with onions).

There is another way to prepare lamb kebab. The pulp is cut into rectangular pieces, beaten to a thickness of 0.5 cm. Then a slice of bacon of the same size, but less thick, is placed on each piece (if the kebab is made with onions, onion mugs are also placed). Pieces of meat with bacon and onions are put on a skewer (the first and last pieces must be meat).

Semi-finished products from shoulder blades, brisket.

These parts are used for cooking stew and pilaf. The shoulder blade for stews and pilaf is deboned, the tubular bones are removed, and the flat shoulder bone is left. Cut the shoulder and brisket into stews and pilaf into pieces weighing 30-40 g.

The pulp of young lamb shoulder blades can also be used for cooking kebabs, which are prepared in the same way as from the hind leg.

Semi-finished products from scraps.

The trimmings are used in chopped form for lula kebab, cutlets, chopped schnitzels and other products.

Cutlet mass and products from it are prepared in the same way as from beef.

Semi-finished pork products

Pork loin, like veal loin, is used to prepare natural cutlets, chops, escalopes, schnitzels.

From the hind leg, the shoulder blade can also be prepared escalopes, schnitzels, kebabs and goulash.

From the scraps obtained by stripping large pieces, natural chopped products or products from cutlet mass are prepared. Cutlet mass and pork products are prepared in the same way as described in semi-finished beef products.

Cutlets, meatballs, meatballs, meatballs and other products made from very fatty pork, as is known, are obtained with an excessively loose consistency due to the content of too much fat.

To obtain these products from fatty pork with a normal, i.e., specific consistency for them, lean meat of other animals or birds should be added to the cutlet mass from such pork.

To do this, you can use lean beef (preferably young), veal, young lamb, rabbits, chickens and turkeys, 2nd category pheasants, hazel grouse, the so-called sirloin, with a heavily shot breast, and lean meat of some other wild animals and birds.

The amount of lean meat to add to a cutlet mass made from fatty pork can be different and range from 10 to 50%, depending on the degree of fat content of the pork.

Bread, salt, milk, water and other components are added to the fatty pork cutlet mass according to the usual norms adopted for various products made from chopped beef, veal, etc.

Semi-finished veal products

Semi-finished loin products.

There are two parts of veal loin: kidney (lumbar) without bones and back with ribs. From the kidney part, cut into pieces 1.5-2 cm thick - escalopes, and from the back - pieces with ribs - cutlets. From half of the loin adjacent to the kidney part up to the 6th rib inclusive, prepare natural cutlets, and from the rest - breaded chops. This is due to the fact that the loin meat located closer to the kidney part is more tender and its structure is homogeneous. Closer to the neck part, the meat is rougher, it has a large number of films and flakes.

The loin for slicing is placed on the table with its ribs up. First, cut portions from the kidney part or cut it off entirely. Then the cutlets are cut. To ensure that the cutlets have a certain width, the meat is cut at an angle of 45°. Veal cutlets are cut with one rib bone in each cutlet. In the loins of well-fed carcasses, each cutlet can weigh more than the established norm. In such cases, along with the loin cutlets, boneless portions are cut into portions.

The cutlets are cleaned as follows: the flesh is cut into the bone, 2-3 cm from its end, then the meat along with the film is peeled off the bone, which is cut off at an angle of 45° (at the cut site the bone should be smooth and uncrushed).

After cleaning, the cutlets are beaten. For natural cutlets, the pieces are beaten lightly, and for breaded ones - to a thickness of 0.5-0.7 cm. After beating, the tendons are carefully cut, especially for natural cutlets. Before breading, cutlets are slightly chopped in different directions with a knife to loosen the connective tissue. The chops are dipped in egg and breaded in breadcrumbs, then trimmed with a knife.

Semi-finished products from the hind leg.

The flesh of the hind leg of veal is used for cooking schnitzels.

The pulp removed from the bone is first cut along the fibers into large pieces, from which transverse pieces 1.5-2 cm thick are cut across the fibers. Then they are beaten with a hoe, the tendons are cut, dipped in egg and breaded in breadcrumbs.

The rest of the veal and trimmings can be cooked cutlet mass and products made from it in the same way as from beef.

The beef carcass is divided into the following parts: tenderloin, thick edge (dorsal part), thin edge (lumbar part), hind leg (inner, side, outer, upper parts), shoulder blade (shoulder and shoulder parts), brisket, neck, edge, flank To isolate these parts, the carcass is first cut into separate large parts (cuts), which are then deboned and trimmed.

Boning consists of separating the pulp from the bones. This operation is performed very carefully, that is, so that there is no pulp left on the bones and the pieces of meat do not have unnecessary deep cuts.

Scheme for cutting beef carcass:

shoulder blade:

shoulder part;

shoulder part;

thick edge (dorsal part);

hem;

brisket;

tenderloin;

hind leg:

inner part;

side part;

outer part;

top part;

thin edge (lumbar part);

flank.

Stripping involves removing coarse tendons and films from the meat. In addition, when stripping, excess fat is cut off, as well as thin edges of large pieces of meat to give them a more regular shape. Small pieces of meat (trimmings) resulting from deboning parts of the carcass are also trimmed.

The carcass is cut into pieces, boned and these parts are cleaned as follows.

A whole carcass or a longitudinal half-carcass must first be cut into front and back parts along a line passing along the last rib and between the 13th and 14th vertebrae. To do this, the flank of a carcass or a longitudinal half-carcass is cut against the 13th (last) rib, then the flesh is cut along the back line of this rib to the spine, which is then cut at the junction of the 13th and 14th vertebrae. In this case, the ribs should remain at the front.

When cutting front of the carcass They distinguish the shoulder blade, neck, thick edge, hem, and brisket.

Spatula separated along its contour. To do this, cut the muscles connecting the scapula with the thoracic part of the body, cut the muscles located along the line running from the ulnar tubercle to the upper corner of the posterior edge of the scapula, and the muscles lying along the upper and anterior edges of the scapula. The scapula is then pulled away from the body and the muscles underlying the humerus and scapula are cut.

Stripped parts of beef carcass (large-piece semi-finished products):

tenderloin (outer side);

thin edge:

outer side;

inner side;

thick edge:
outer side;

inner side;

hind leg:

outer side (inner part);

inner side (inner part);

inner side (top);

outer side (top);

inner side (outer part);

outer side (side);

inner side (side);

shoulder blade:

outer side (shoulder part);

inner side (shoulder part);

outer side (shoulder part);

inner side (shoulder part);

brisket:

outer side;

inner side;

hem:

outer side;

inner side.

For deboning, the shoulder blade is placed on the table with the outer side down and the meat and tendons are cut off from the radius and ulna bones. After this, the articulation of these bones with the humerus is cut and the bones are separated, the meat is cut off from the edges of the humerus, and its articulation with the scapula is cut and broken.

Stripping the tenderloin

To separate the shoulder blade, the bones are pressed against the humerus with the left hand, and the shoulder bone is torn off from the meat with the right hand, then the humerus is cut out. From the resulting pulp, cut off the sinewy part (shank), removed from the radius and ulna bones. The rest of the meat is cut into two large pieces: the shoulder part, separated from the humerus and the back edge of the shoulder blade, and the shoulder part, removed directly from the shoulder blade.

The pulp is cleaned by cutting off coarse tendons and films from its surface. In large pieces, in addition, thin edges of meat and excess fat are cut off.

As a result of boning and stripping the shoulder blade, the following are obtained: the shoulder part is a wedge-shaped muscle, the shoulder part is two oblong muscles connected to each other.

neck separated by cutting through the flesh to the spine along the line from the spinous process of the 1st dorsal vertebra to the protrusion of the sternum, then the spine is cut at the junction of the last cervical vertebra with the 1st dorsal vertebra. The neck is deboned, cutting off the meat in a whole layer, trying to separate it completely from the vertebrae. Stripping the pulp consists of removing coarse tendons.

Remaining after separation of the shoulder blade and neck dorso-thoracic part includes thick edge, sirloin, brisket. When dividing a whole carcass, the dorsal-thoracic part (box) is sawed or cut lengthwise, exactly in the middle of the vertebrae, into two parts.

Thick edge separated from the dorso-thoracic part after deboning. To do this, cut the flesh along the spine along the spinous processes to the base of the ribs. Then the flesh is gradually cut off from the ribs and breastbone in a whole layer.

The removed layer of pulp is cut parallel to the spine into three pieces: thick edge, brisket, trim. The thick edge is cut from the spine at a distance of 1/3 of the length of the ribs; brisket - along a line running from the end of the first rib to the end of the last. The edge is the middle part of the layer remaining after separating the thick edge and the brisket.

The thick margin is a muscular layer covering the processes and bodies of the dorsal vertebrae and the upper third of the ribs. When stripping the thick edge (dorsal part), the rough tendon is separated, located along the length of the piece between the muscles that are adjacent directly to the spine. Part of the tendons is also cut off from the outer surface of the thick edge. Tendons covered with a layer of fat are not cut. Part of the thick edge located on the first three ribs is cut off because it is a muscle that easily separates (flakes) from each other, as a result of which it cannot be used for cutting portions. For meat above average fatness, part of the thick edge located on the first three ribs is not cut off, since the muscles connected by the fat layer do not separate.

When trimmed, the thick edge is a rectangular layer of meat.

Brisket is a muscular layer covering the lower part of the costal bones and cartilage. When stripping the brisket, cut off the sinewy part - the flank - and cut off the edges (flanges).

Edge- a muscle layer lying on the surface of the middle part of the ribs. When trimming from carcasses above average fatness, it is trimmed by cutting off the edges.

The trim isolated from carcasses of other fatnesses is not trimmed and is used in the same way as trimmings.

When cutting back carcasses highlight the tenderloin, hind leg, thin edge, hem, and flank.

Tenderloin represents muscles located along the lumbar vertebrae (on the inside). To separate the tenderloin, it is trimmed at the spine along its entire length. The thick end of the tenderloin (the head) is cut from the ilium and muscles of the hind leg. Then, pulling the cutting by the head, it is separated from the spine.

Clean the tenderloin, separating the thin layer of pulp adjacent to it along the entire length, consisting of muscles, and cut off the tendons and films. When cleaned, the tenderloin is a muscle covered with a thin layer of films.

Hind leg separated as follows: cut along the contour of the leg through the flank and other adjacent muscles in the direction of the ilium to the spine, then cut the articulation of the last lumbar vertebra with the 1st sacral vertebra. When cutting a whole carcass, the hind legs, after separating the lumbar part from them, are sawed or cut along the sacral vertebrae.

The hind leg is deboned as follows: from the tibia, starting from the outer end, the meat and tendons are trimmed, the joints of this bone with the femur are cut, and the tibia is separated, cutting off the meat and tendons from it. Then the ilium is separated, cutting its articulation with the femur, and the meat is cut off from the bone. Next, cut the meat along the thigh bone and separate the muscle located on the back side of the bone, the inner part of the leg, layer by layer. After this, the femur is cut out. The remaining pulp is then cut into layers into three parts: side, outer and top.

The lateral part is located on the front side of the femur, the outer part is located on the outside of the same bone, and the upper part is on top, on the ilium of the pelvis.

After separating the bones, parts of the meat are cleaned of films, coarse tendons, edges and excess fat.

From the outer part, stringy meat is cut off layer by layer, cut from the lower end of the tibia (thigh and shank).

Thin edge separated from the remaining part of the hind leg (sirloin), which also includes the trim and flank. The thin edge is separated from the hem and flank along a line passing at a distance of 2 cm from the lateral spinous processes of the lumbar vertebrae.

When deboning a thin edge, the meat of the spine is cut along the dorsal part along the upper spinous processes, after which it is cut off from the bones in a layer. In this form, the thin edge is a muscular layer covering the processes and bodies of the lumbar vertebrae.

Clean the thin edge by cutting off the rough tendons from its outer surface. Thin tendons, covered with a layer of subcutaneous fat, are not cut. In very fatty meat, cut off the fat, leaving it on the meat no more than 1 cm thick. The thin edges of the meat are cut off.

The trimmed thin edge is a layer of meat that has a rectangular shape.

Hem and flank cleaned of coarse tendons and films.

These parts of meat from carcasses of medium and below-average fatness are used in the same way as meat trimmings. The trim of carcasses above average fatness is separated and used for cooking. To do this, the part remaining after separating the thin edge is divided approximately in half. The flank is the muscular layer of the lower peritoneal part of the carcass.

Trimming a thin edge

trimmings, those remaining after stripping all parts are also stripped of coarse tendons, films and excess fat is separated. The presence of fat in the total mass of trimmings should not exceed 15%.

Bones, cleaned of meat, they are crushed so that during heat treatment the nutritional substances are better digested from them. Tubular bones are not crushed, their thickened part is sawed off, and the “tarsus” (tube) is left whole, since with this cutting the fat is well digested.

Culinary uses of parts Beef carcasses are determined by their nutritional value and culinary properties, which depend on the amount and type of connective tissue contained.

Tenderloin, thin and thick edges have a small percentage of connective tissue, so when frying they quickly soften.

Shoulder blade, lateral and outer parts of the hind leg contain a significant amount of connective tissue and soften during prolonged cooking or stewing.

Neck, flank, hem from carcasses of low fatness have up to 80% connective tissue. Therefore, before heat treatment, these parts of the carcass are ground in a meat grinder or boiled whole. Poromka is sometimes boiled with bones and used for soups.

Semi-finished products in large pieces can be used without any additional processing for cooking and stewing, and some of them for frying.

When used for other culinary products, semi-finished products are pre-prepared from them in the form of individual portions or smaller pieces.

Below is the rational use of beef carcass parts in cooking.

Name of parts
Tenderloin	For frying in its natural form whole, in portions and small pieces (roast beef, fillet, steak, languette, beef stroganoff)
Thick and thin edges	For frying in its natural form whole, in portions and small pieces, as well as in portions breaded in breadcrumbs (roast beef, entrecote, beef stroganoff, rump steak)
Upper and inner parts of the hind leg	For frying in portioned pieces, breaded in breadcrumbs, small pieces in their natural form (rump steak, beef stroganoff)
Side and outer parts of the hind leg, brisket, trim, shoulder and shoulder parts of category I carcasses	For stewing in large portions and small pieces, for frying in chopped natural form and for boiling (meat stewed in large pieces, braised beef, goulash, chopped beefsteak, boiled meat for soups, boiled beef)
The shoulder part of the shoulder of meat of category II, neck, edge, flank and trimmings (small pieces resulting from trimming meat)	For products made from cutlet mass, minced meat and for clarification of broths (cutlets, balls, schnitzels, rolls, zrazy, meatballs, etc.)

When cutting a pork carcass, the same parts are separated as when cutting a lamb carcass.

Cutting carcasses and half-carcasses into pieces, as well as deboning and trimming various parts of pork, is carried out in the same way as parts of lamb carcasses.

Before deboning, the subcutaneous layer of fat - backfat and lard - is cut off from all parts of the pork tugai, leaving it on the meat in a layer of no more than 1 cm. Thick layers of fat (fat), mainly from the loins and hind legs of the pork carcass, are cut off in large layers, and from the rest parts - small pieces.

Trimmed fat from pork carcasses is sorted into lard and lard.

Lard includes layers of fat up to 1.5 cm thick, soft layered fat and small pieces of internal and subcutaneous fat; to the bacon - layers of dense, non-exfoliating subcutaneous fat more than 1.5 cm thick.

Pork carcass cutting diagram:

shoulder blades (front leg);

brisket;

loin;

ham (hind leg).

The culinary use of parts of pork carcasses is determined in the same way as for beef.

Cleaned parts of pork carcass (large-piece semi-finished products):

Korean:

outer side;

inner side;

ham:

outer side;

inner side;

shoulder blade:

outer side;

inner side;

brisket:

outer side;

inner side;

neck:

outer side;

inner side.

Below is the rational use of various parts of pork carcass in cooking.

Name of parts	Method of use and name of products
	For frying in its natural form whole, in large and portioned pieces. Portioned pieces are fried in their natural form or breaded in breadcrumbs (fried pork, natural cutlets, escalope, schnitzel, chops)
Shoulder (front leg), brisket, neck	For frying in its natural form whole or in large pieces and for stewing in large and small pieces (fried pork, stewed pork, goulash)
Trimmings	For products made from minced meat and minced meat (cutlets, meatballs, schnitzels, meatballs, etc.)

When cutting veal and lamb carcasses, the following parts are distinguished: shoulder (front leg), neck, loin, brisket, ham (hind leg). First, the carcasses are cut into large parts (cuts), and then these parts are deboned and cleaned.

A lamb carcass or half-carcass is first of all cut crosswise into two parts - front and back. The division line runs along the contour of the hind leg, then along the pelvic bone and between the sacral and lumbar vertebrae.

When cutting front of the carcass Shoulder, neck, loin, and brisket are consistently distinguished.

Spatula separated, deboned and trimmed in the same way as beef shoulder blades.

Depending on the intended use, the trimmed shoulder meat can be left whole if its weight does not exceed 5 kg, cut into pieces of the same weight, or divided into parts in the same way as indicated for a beef carcass.

The pulp of the shoulder blade in its entirety and in large pieces is used for preparing fried dishes.

Meat is divided into parts if it is used for preparing semi-finished products in portions or small pieces.

neck separated between the last cervical and 1st dorsal vertebrae, along the line of the protrusion of the sternum and going towards the first superior spinous process of the spine.

Scheme for cutting lamb carcass:

shoulder blade (front leg);

loin;

brisket;

ham (hind leg).

The neck is deboned, cutting off the meat in a whole layer so that it is completely separated from the vertebral bodies and their processes. When stripping meat, coarse tendons are removed and films are cut off from the outside of the meat layer.

Loin and brisket separated from the front part of the carcass (box) remaining after separation of the shoulder blade and neck. To do this, cut down the breast bone along its cartilaginous articulations with the ribs or saw the breast bone along the middle. Then along the back and lumbar part, on both sides of the upper spinous processes of the spine, the flesh is cut to the base of the ribs. After this, the spine is separated by sawing or chopping its lateral spinous processes, and then the ribs at their bases on one and then on the other side of the spine.

Each of the resulting halves is sawn or cut into two parts - loin and brisket. The incision line should run across the ribs, parallel to the spine. The length of the loin ribs should not be more than 10 cm.

The loin is partially deboned. The spinous processes of the vertebrae are cut off from the lumbar part, the ribs are not cut out, the edges are cut off. The lamb loin is trimmed by cutting off the tendons and part of the membranes from the outside. Excess fat is removed from the pork loin, leaving it on the meat in a layer of no more than 1 cm.

Cleaned parts of lamb carcass (large-piece semi-finished products):

Korean:

outer side;

inner side;

ham parts:

outer side;

inner side;

blade parts:

outer side;

inner side;

brisket:

outer side;

inner side.

The loin is the muscles of the dorsal and lumbar parts of the carcass, located on the upper third of the ribs, on the vertebral bodies and on their spinous processes.

The brisket is also partially deboned, meaning the ribs are not cut out. The breast bone, if it was not cut down when cutting the carcass into pieces, is cut off along its cartilaginous joints with the ribs. The stringy meat (a small part of the flank) is cut from the rear end of the brisket.

When cutting back From a lamb carcass, the pelvic bones and sacral vertebrae are sawed or chopped lengthwise and two hams are obtained. The back of the lamb carcass can not be divided into two hams, but deboned entirely.

The hind legs of lamb and veal carcasses are boned and trimmed in the same way as the hind leg of beef. Depending on the culinary use, the peeled pulp is divided into parts or left whole (if its weight is not more than 5 kg). The entire hind leg is left for frying; it is divided into parts when used for cutting portions.

trimmings, obtained by stripping the parts, they are freed from coarse tendons and excess fat, the presence of the latter in their total mass should not exceed 15%.

Bones processed.

Culinary uses of carcass parts veal and lamb are defined in the same way as parts of beef carcasses.

Below is the rational use of various parts of veal and lamb carcasses in cooking.

Name of parts	Method of use and name of products
Loin, ham (hind leg)	For frying in its natural form whole or in large pieces, portioned and small pieces and portioned pieces breaded in breadcrumbs (fried lamb, natural cutlets, kebabs, chops)
Shoulder (front leg), brisket	For stewing in portions and small pieces, for boiling whole and for frying in its natural form whole. Brisket is also suitable for frying in its natural form in small and portioned pieces and portioned pieces breaded in breadcrumbs (stew, pilaf, boiled lamb, stuffed brisket, fried lamb, barbecue with ribs, brisket fries)
Neck and trim	For products made from minced meat and minced meat (cutlets, meatballs, schnitzels, rolls, zrazy, meatballs)

PROCESSING OF MEAT AND MEAT PRODUCTS

Meat contains a lot of complete proteins - 14.5 - 23%, fat - from 2 to 37, minerals - 0.5 - 1.3% (of which the most valuable salts are phosphorus, calcium, sodium, magnesium and iron). Meat contains vitamins A, D, PP and group B.

The main tissues of meat are: muscle, connective, fat and bone.

Muscular (muscular) the tissue consists of individual fibers covered with a translucent membrane (sarcolemma). The main protein of muscle tissue is myosin. Animal muscle tissue proteins are complete - they contain amino acids similar in composition to human muscle tissue proteins, so they are easily absorbed by the body. Internal muscles located near the bones, muscle tissue located along the spine, are the most valuable, as they have tender, fine-fiber meat. The muscles located in the neck and abdomen are composed of dense fibers, so they have a rough consistency.

Connective tissue consists of defective proteins - collagen and elastin. The more collagen and elastin the meat contains, the tougher it is. This is an indicator of the quality of the meat.

Adipose tissue meat consists of cells filled with fat droplets and covered with connective tissue. Fat improves the taste of meat and increases its nutritional value.

Bone consists of special cells, the basis of which is ossein, a substance similar in composition to collagen. The pelvic bones and the ends of the tubular bones are porous and are called sugar bones. They contain substances that, when transferred to the broth, give it strength and aroma.

Meat is supplied to catering establishments that use raw materials chilled and frozen. Beef – half carcasses and quarters; lamb, goat and veal - carcasses; pork - carcasses and half-carcasses. Many catering establishments receive semi-finished meat products: large-piece, portioned, small-piece and minced.

When accepting meat, first of all, the presence of a fatness mark and veterinary and sanitary control is checked, and the good quality of the meat is determined organoleptically. In terms of fatness, beef, lamb, and goat meat are of categories I and II, veal is of category I, pork is meat, trim, and fat.

Good-quality chilled meat has a dry crust on the surface of the carcass, the color ranges from pale pink to red, the consistency is dense, elastic, and when pressed with a finger, the dimple quickly evens out. Frozen meat on the surface and cuts has a pink-red color with a grayish tint due to ice crystals, the consistency is hard, and makes a sound when tapped. Frozen meat has no smell, but when it thaws, the smell of meat and dampness appears. You can check the quality of frozen meat using a heated knife blade or test cooking. Meat received at the enterprises is subjected to mechanical culinary processing.