History of fish cuisine. The role of fish in Russian cuisine

Russian International Academy of Tourism

Hospitality Institute RMAT

Faculty of Hospitality and Food Technology

Department of hospitality management

Course work

By discipline:

"Technology of production Catering»

On the topic "Dishes of Russian cuisine from fish"

Work completed

Student 203 group

Buzdenkova E.V.

Work manager:

Averichev

Moscow 2007

INTRODUCTION

“Oh, bright and beautifully decorated Russian land! You are glorified by many beauties: you are famous for many lakes, locally revered rivers and springs, mountains, steep hills, high oak forests, clear fields, marvelous animals, various birds, countless great cities, glorious villages, monastery gardens, temples of God ... - wrote the ancient chronicler . - You are full of everything, the Russian land! .. ”Here in the vast expanses - from the White Sea in the north to the Black Sea in the south, from the Baltic Sea in the west to the Pacific Ocean in the east, Russians live in the neighborhood with other peoples - a single nation in language, culture and life.

Cuisine is an integral part of the culture of every nation. It is not for nothing that ethnographers begin their study of the life of any nation by studying its cuisine, because it reflects the history, way of life and customs of the people in a concentrated form. Russian cuisine is no exception in this sense, it is also part of our culture, our history.

The first meager information about Russian cuisine is contained in the oldest written sources of the XI-XVII centuries, chronicles, lives, words, teachings, etc. The most complete information about Old Russian cuisine can be found in Domostroy, a literary monument of the XV-XVI centuries, which summarized the previous experience and regulating the conduct of affairs within the framework of domestic life. Old Russian cuisine began to take shape from the 9th century and reached its peak by the 15th century. Naturally, the natural and geographical conditions had the greatest influence on the formation of the cuisine in the first place. The abundance of rivers, lakes, forests contributed to the appearance in Russian cuisine of a large number of dishes from fish, game, mushrooms, wild berries.

The originality of Russian dishes national cuisine was determined not only by the set of products from which food was prepared, but also by the peculiarities of their preparation in the Russian oven. Initially, Russian stoves were made without chimneys and were heated "in a black way". Later, stoves with pipes appeared, and then slabs began to be added to the stoves and embedded ovens. Food was cooked in the Russian stove, bread was baked, kvass and beer were brewed, edible stocks were dried on the stove. The stove heated the dwelling, old people and children slept on the stove, and in some areas they steamed in a large firebox of a Russian stove, like in a bathhouse.

Food cooked in a Russian oven was different excellent taste. This was facilitated by the shape of the dishes, temperature regime and uniform heating from all sides. In the Russian stove, food was cooked in clay pots and cast iron. Both had a narrow neck, a small bottom and large convex sides. The narrow neck reduced evaporation and contact with air, thereby contributing to a better preservation of vitamins, nutrients and aromatics.

Food in the Russian oven was cooked almost without boiling due to the fact that the temperature in the oven gradually decreased, because the oven was first heated and then cooked in it. Thus, the food in the Russian oven steamed more, or, as they said before, languished. Fish dishes, soups, etc. were especially delicious.

From time immemorial, Russians settled along the banks of rivers, lakes and seas, which abounded in fish at that time. The abundance, cheapness and availability of all kinds of fish determined the abundance and diversity fish table. There were no special prohibitions on fish from the church: on most fast days, fish was allowed to be eaten, with the exception of only some days strict fast. The fish was boiled, steamed, baked, stewed, stewed, fried, stuffed, watered with various broths, brines, gravies. River, lake and anadromous fish, that is, those that spawn in rivers, were especially valued. But sea fish were not uncommon on the Russian table: cod, herring, navaga, haddock, saury, smelt, flounder and others. To this day, the favorite fish of Arkhangelsk residents is cod, and the inhabitants of the Black Sea region - horse mackerel and mackerel.

On the home table live, fresh, frozen and salted fish are included.

Live fish is considered the most delicious. In order to keep the fish alive for several days, in ancient cookbooks it was advised to pour a glass of vodka into the fish's mouth, cover it with wet moss and put it in the cellar, or put a piece of bread soaked in water in the fish's mouth and place it in the snow. Live fish were recommended to be slaughtered, not letting it fall asleep, since sleeping fish was considered much worse than freshly slaughtered. To kill the fish, it was advised to make an incision behind the head, separating the brain from the spinal column. In modern books, on the contrary, it is recommended to make a deep incision in the throat so that the blood drains. More often we buy fresh or fresh frozen fish. In this case, you need to make sure that it is fresh. Fresh fish have bright red gills, bulging transparent eyes, smooth shiny scales, and an unbloated belly.

Frozen fish and fish fillets must be properly thawed before cooking in order to preserve their taste and nutritional value. Whole frozen fish should be thawed in salted cold water(for 1 kg of fish - 2 liters of water and 2 teaspoons of salt). Fish fillet, as well as headless, gutted fish, it is better to defrost in the air. In any case, the fish should not be thawed completely. Defrosting ends as soon as the temperature inside the frozen fish reaches -1-0°C.

Salted fish should be soaked in cold water, changing the water several times.

1. Characteristics of fish, nutritional value

The ratio of nutrients in fish depends on its species, sex, stage of development, period of fishing, nature of nutrition, and also on how deep post-mortem changes occurred during storage. The content of individual substances in different organs and muscles of the same individual is not the same. For example, dark muscles contain more chromoproteins (myoglobin, hemoglobin, cytochrome C), fats, fatty acids, lecithin, methionine, vitamin B 12 , iron, sulfur and less total nitrogen, unsaponifiable substances and cholesterol than light muscles.

Mass fraction water in the muscles of the fish depends on the species, fatness, physiological state and can range from 53% (common eel) to 89% (blue catfish). The main part of the water contained in the tissues is associated with a hydrophilic substrate (protein) due to capillary and osmotic forces.

The water-holding capacity of the muscle tissue of fish and seafood changes during post-mortem biochemical processes, during refrigeration. This property affects the juiciness, tenderness, texture finished products, largely determines the loss of muscle juice during cooking and conservation of aquatic organisms.

During curing and drying of aquatic organisms, steam blanching of a canned semi-finished product, the mass fraction of water in the tissues decreases sharply, while the nutritional and energy value of the products increases.

The mass fraction of protein and hydrobionts ranges from 7-8% (trepang, cucumaria, smoothhead) to 22-23% (tuna, chum salmon, bonito, yellowtail snapper, whale meat). The proportion of complete proteins (with the exception of holothurians) is 95-97% of their total amount, the digestibility of proteins reaches 97%.

The taste properties of fish products are largely due to non-protein nitrogenous extractive substances, among which free amino acids and gaunidine derivatives (creatine, creatinine, creatine phosphate, methylguanidine) are the main ones for a long time.

Trimstilamine, from the group of nitrogenous volatile bases, is the key substance that determines the typical "herring" smell of salty foods. Along with low molecular weight nitrogenous substances, carbonyl compounds, organic acids and sulfur compounds are involved in the formation of flavoring properties. In particular, hydrogen sulfide, which is formed during heat treatment fish, is the main component of the smell of sterilized canned fish. In creating a characteristic aroma dried fish amino acid lipid complexes play an important role.

Anchovy, herring, salmon and some other fish families are distinguished by the presence of active proteolytic ferts (pepsin, trypsin, erepsin of the digestive organs and muscle cathepsins), which play an important role in the maturation of salted fish products.

The mass fraction of lipids in the muscles ranges from 0.2-0.6% (Haddock, squid, pollock, cod, crustaceans) to 30-34% (common eel, Siberian sterlet, Caspian lamprey, herring in the feeding period), cod liver reaches 70%, in sturgeon and salmon caviar - 10-17%.

lean (up to 2% fat) - perch, cod, pike, etc.;

medium fat content (from 2 to 8%) - sea bass, Caspian sprat, etc.;

fatty (over 8%) - sturgeon, mackerel, whitefish, saury;

especially fatty (more than 15 to 34%) - Pacific and Caspian lampreys, herring during the feeding period, cyprinids, salmon.

In many bony fish (cyprinids, herring, salmon, etc.), the connective tissue located between the skin and muscles is the main place for fat accumulation. In cartilaginous fish (sharks, honeycombs), cod, macrourid and some others, fat accumulates in the liver (25-72%), and in the subcutaneous tissue and muscles, its content does not exceed 0.2-1%. At sea bass, halibut, tuna fat deposition occurs both in the liver and in muscle tissues. In lampreys, fat is deposited in the thickness of the mouse, in myosepts and subcutaneous tissue.

BAKED FISH
Fish Cooking Tips
Roasting is one of the favorite ways of cooking fish in Russian cuisine, which allows you to best preserve beneficial features and reveal the taste of fish dishes.
A wide variety of wonderful Russian recipes for cooking baked fish have been developed and, importantly, recorded over the centuries in Russian monasteries, whose monks always had a lot of good food and loved to eat deliciously.
As Russian monks joke, fish is not only valuable "fish fur", but also dietary, easily digestible fish meat and nutritious fish caviar.
The monks have always preferred baked fish to any other, considering it the main dish on their lenten monastic table. This tradition is preserved in Russian monasteries to this day.
Unfortunately, the recipes for many wonderful Russian dishes, incl. fish, until the 19th century, almost no one wrote down, and if he wrote down, then very briefly, believing that everyone knew the nuances of their preparation. And now these recipes for the most part are irretrievably lost - only the names remain from them.
Trout baked whole in foil according to the recipe of the Holy Trinity Sergius Lavra
Trout, baked whole, on a pillow of thinly sliced (like noodles) daikon, flavored with olive oil.
COOKING THE BAKED TROUT IN FOIL:
1. We take a whole fresh trout (or you can take a piece of trout, salmon), clean, gut, wash, dry with a napkin and stuff inside with lemon slices.
2. Sprinkle the inside with seasoning to taste.
3. We put parsley sprigs into the abdomen, sprinkle with olive oil.
4. Sprinkle the fish with seasoning on the outside on both sides and put it on the foil.
5. Wrap in foil and place in the oven at a temperature of 180 gr. C for 30-40 minutes (depending on the size of the fish).
6. 10 minutes before the end of baking, open the foil on top, brush the fish with olive oil with a brush and bake open until appetizing browning.
Then carefully lay the baked fish on a dish on a pillow of thinly sliced daikon, decorate with vegetables and herbs, as shown in the photo at the beginning of the recipe, and serve hot.

Lenten monastery-style fish baked in the oven in foil
Wash the sturgeon, gut it, remove the gills (do not remove the skin), brush with olive oil and bake in the oven at a temperature of 160 gr. C until ready (cooking time is about 30-40 minutes and depends mainly on the size of the fish). If the sturgeon is large, it is necessary to wrap it in foil before baking, and unfold the foil 15-20 minutes before cooking so that the fish is beautifully baked. Before serving, carefully put on a dish covered with lettuce leaves and decorate according to your imagination.
CARP BAKED IN FOIL
(Lenten recipe of St. Danilov Monastery)
We clean the fish from scales and entrails, remove the gills.
Rub the carcass with salt and pepper. Let's make transverse cuts and put a slice of lemon into each resulting "pocket".
We spread parchment oiled with olive oil on the foil and lay out a layer of chopped onion rings. Put the carp on the onion and cover it with another layer of onion on top.
Carefully wrap everything in parchment, then in foil and place in preheated to 160-170 gr. From the oven for 40 minutes (the time depends on the size of the fish).
After 40 minutes, open the foil, parchment and place in the oven for another 10 minutes until an appetizing golden brown. Serve immediately on the table.
NOTE.
Salmon is baked in the same way, additionally sprinkling it with olive oil.
If the fish is large, it can be baked in separate pieces of 1-2 kg.
- For baking, it is important to choose good fish. It is better to buy a live carp, ask to kill it in the store by piercing the cerebellum, quickly deliver it home and immediately start cooking.
- Freshly caught freshwater fish is much tastier than sea fish, but very quickly (in a couple of hours) loses its qualities. Therefore, a real fish soup can only be prepared on the shore from freshly caught fish. Otherwise, it will not be an ear, but fish soup. When buying non-living fish, we first of all pay attention to the gills. They should be red or scarlet to burgundy. Never take fish with gray or black gills. Second important point- the eyes should not be cloudy. The smell should be fresh fish. It can be determined by lifting the gills. The third important point is that the fish carcass should be sufficiently elastic; when pressed on it with a finger, there should be no dents.
- If before baking we coat the fish with fat sour cream, the baking sheet can not be greased with oil, in addition, the fish itself still gives a little juice during the baking process.
- You can bake fish in foil. If you want the fish baked in foil to get golden crust, 20 minutes before cooking, unfold the foil on top of the fish.
TIPS FOR CLEANING FISH:
1) To clean the scales, it is convenient to use a special knife for cleaning fish with teeth on the blade - it allows you to avoid scattering the scales around the kitchen.
2) If you don’t have a special knife for cleaning fish at hand, don’t be discouraged. Just fill an ordinary deep large bowl with water and, placing the carp there, peel it off the scales with an ordinary sharp knife. Then your kitchen will remain as clean as it was, because the scales will settle to the bottom of the container.
3) The fish will be cleaned much easier and faster if it is dipped in boiling water for 30 seconds.

As you know, life on planet Earth originated in the oceans, and only then, as a result of evolution, fish (aquatic invertebrates) began to gradually settle on land.

In primitive times, people baked unpeeled fish right in the fire. And nowadays, in first-class restaurants, you will be served an exquisite and excellent fish cuisine dish, which was made by the chef himself.

Fish cuisine recipes are not in vain considered one of the oldest. Today we invite you to take a short journey into the past of fish cuisine and trace its development from antiquity to the present. I would like to note that in almost any national cuisine you can find fish dishes.

Among the islanders or residents of coastal areas, fish is considered the main ingredient in cooked dishes. Fish is considered lean product Therefore, eating fish dishes is not prohibited by any world religion. True, there are some regulations regarding the days on which you can eat fish.

Modern fish cuisine originated in Ancient Greece. Greek recipes fish cuisine are included in the golden list of world culinary masterpieces. Greece is surrounded by seas in which various fish Therefore, it is not surprising that both the nobility and the simple poor ate fish dishes.

The Greeks were considered good sailors and fishermen. Most of the men of the coastal villages had their own boats and were engaged in fishing. Sturgeon was considered delicacy product during the time of ancient Greece. The Romans adopted most of the traditions of ancient Greece, including the boundless love for fish dishes.

In the Middle Ages, they continue to fry and bake fish for open fire, served fish with vegetables. The court chefs specially order fresh sea fish to prepare unusual culinary masterpieces for their monarchs.

The commoners also ate fish, as did the aristocrats. However, the peasant fish cuisine was distinguished by its simplicity and unpretentiousness. The peasant or worker could not afford elite varieties fish, so the entrance was simple herring or carp.

In Russia, fish dishes were no less popular than in the West. Mother Russia is rich in lakes, rivers and seas, so the Russian nobility could always afford to taste outlandish types of fish. In the 18th century in Russian Empire fish cuisine has reached its peak.

There was a fashion for France and everything French, so the nobility began to massively write out cooks from abroad who brought dishes of the rich french cuisine to the court of Russian Emperors. At that time there were famous fish snacks, which were made only from fresh fish, which was specially delivered from the Caspian, Baltic or Black Sea, from the Don, Ladoga or Onega.

Anchovy and eel were considered a delicacy among the Russian nobility. The turbulent time of revolutions, upheavals and changes, the turn of the 19th and 20th centuries, influenced the taste preferences of people. However, the fish has not lost its relevance. And it was still eaten, perhaps abandoning excesses and delicacies.

A Soviet tradition that has survived to our time is to serve sandwiches or tartlets with red caviar or "red" fish (pink salmon, salmon, salmon), as well as bake stuffed fish on holidays and special occasions. It can take a day to list recipes for fish cuisine.

Fish can be subjected to various processing - bake, fry, boil, make minced fish, aspic from fish, canned fish and so on. Fish goes well with various products, as well as with sauces, spices and spices.

In the new millennium, it is fashionable to lead a healthy lifestyle and monitor the balance of your diet. In every city you can easily find a fish restaurant. And in truth, fish cuisine dishes provide an excellent opportunity to eat tasty and varied, you just need to master a couple simple recipes and buy fresh fish.

Russian International Academy of Tourism

Hospitality Institute RMAT

Faculty of Hospitality and Food Technology

Department of hospitality management

Course work

By discipline:

"Technology for the production of catering products"

On the topic "Dishes of Russian cuisine from fish"

Work completed

Student 203 group

Buzdenkova E.V.

Work manager:

Averichev

Moscow 2007

INTRODUCTION

“Oh, bright and beautifully decorated Russian land! You are glorified by many beauties: you are famous for many lakes, locally revered rivers and springs, mountains, steep hills, high oak forests, clear fields, marvelous animals, various birds, countless great cities, glorious villages, monastery gardens, temples of God ... - wrote the ancient chronicler . “You are full of everything, the Russian land! ..” Here, in the vast expanses - from the White Sea in the north to the Black Sea in the south, from the Baltic Sea in the west to the Pacific Ocean in the east, Russians live in the neighborhood with other peoples - a single nation in language, culture and life.

The first meager information about Russian cuisine is contained in the oldest written sources of the 11th-17th centuries, chronicles, lives, words, teachings, etc. The most complete information about ancient Russian cuisine can be found in Domostroy, a literary monument of the 15th-16th centuries, which summarized the previous experience and regulating the conduct of affairs within the framework of domestic life. Old Russian cuisine began to take shape in the 9th century and reached its peak by the 15th century. Naturally, the natural and geographical conditions had the greatest influence on the formation of the cuisine in the first place. The abundance of rivers, lakes, forests contributed to the appearance in Russian cuisine of a large number of dishes from fish, game, mushrooms, wild berries.

The originality of the dishes of Russian national cuisine was determined not only by the set of products from which the food was prepared, but also by the peculiarities of their preparation in the Russian oven. Initially, Russian stoves were made without chimneys and were heated "in a black way". Later, stoves with pipes appeared, and then stoves began to be added to the stoves and ovens were built in. Food was cooked in the Russian stove, bread was baked, kvass and beer were brewed, edible stocks were dried on the stove. The stove heated the dwelling, old people and children slept on the stove, and in some areas they steamed in a large firebox of a Russian stove, like in a bathhouse.

The food cooked in the Russian oven had excellent taste. This was facilitated by the shape of the dishes, the temperature regime and uniform heating from all sides. In the Russian stove, food was cooked in clay pots and cast iron. Both had a narrow neck, a small bottom and large convex sides. The narrow neck reduced evaporation and contact with air, thereby contributing to a better preservation of vitamins, nutrients and aromatics.

From time immemorial, Russians settled along the banks of rivers, lakes and seas, which abounded in fish at that time. The abundance, cheapness and availability of all kinds of fish determined the abundance and variety of the fish table. There were no special prohibitions on fish from the church: on most fasting days, fish was allowed to be eaten, with the exception of only some days of strict fasting. The fish was boiled, steamed, baked, stewed, stewed, fried, stuffed, watered with various broths, brines, gravies. River, lake and anadromous fish, that is, those that spawn in rivers, were especially valued. But sea fish were not uncommon on the Russian table: cod, herring, navaga, haddock, saury, smelt, flounder and others. To this day, cod remains the favorite fish of Arkhangelsk residents, and horse mackerel and mackerel are the favorite fish of the inhabitants of the Black Sea region.

Live, fresh, frozen and salted fish get on the home table.

Live fish is considered the most delicious. In order to keep the fish alive for several days, in old cookbooks it was advised to pour a glass of vodka into the fish's mouth, cover it with wet moss and put it in the cellar, or put a piece of bread soaked in water in the fish's mouth and place it in the snow. Live fish were recommended to be slaughtered, not letting it fall asleep, since sleeping fish was considered much worse than freshly slaughtered. To kill the fish, it was advised to make an incision behind the head, separating the brain from the spinal column. In modern books, on the contrary, it is recommended to make a deep incision in the throat so that the blood drains. We often buy fresh or frozen fish. In this case, you need to make sure that it is fresh. Fresh fish have bright red gills, bulging transparent eyes, smooth shiny scales, and an unbloated belly.

Frozen fish and fish fillets must be properly defrosted before cooking in order to preserve their taste and nutritional value as much as possible. Whole frozen fish is recommended to be thawed in salted cold water (for 1 kg of fish - 2 liters of water and 2 teaspoons of salt). Fish fillets, as well as decapitated, gutted fish, are best defrosted in the air. In any case, the fish should not be thawed completely. Defrosting ends as soon as the temperature inside the frozen fish reaches -1-0°C.

Salted fish should be soaked in cold water, changing the water several times.

Characteristics of fish, nutritional value

The mass fraction of water in the muscles of fish depends on the species, fatness, physiological state and can range from 53% (common eel) to 89% (blue catfish). The main part of the water contained in the tissues is associated with a hydrophilic substrate (protein) due to capillary and osmotic forces.

The water-holding capacity of the muscle tissue of fish and seafood changes during post-mortem biochemical processes, during refrigeration. This property affects the juiciness, tenderness, consistency of the finished product, and to a large extent determines the loss of muscle juice during cooking and canning of aquatic organisms.

Trimstilamine, from the group of nitrogenous volatile bases, is the key substance that determines the typical "herring" smell of salty foods. Along with low molecular weight nitrogenous substances, carbonyl compounds, organic acids and sulfur compounds are involved in the formation of flavoring properties. In particular, hydrogen sulfide, which is formed during the heat treatment of fish, is the main component of the smell of sterilized canned fish. Amino acid-lipid complexes play an important role in creating the characteristic aroma of dried fish.

The mass fraction of lipids in the muscles ranges from 0.2-0.6% (haddock, squid, pollock, cod, crustaceans) to 30-34% (common eel, Siberian sterlet, Caspian lamprey, herring during the feeding period), cod liver reaches 70%, in caviar of sturgeon and salmon - 10-17%.

lean (up to 2% fat) - perch, cod, pike, etc .;

medium fat content (from 2 to 8%) - sea bass, Caspian sprat, etc.;

fatty (over 8%) - sturgeon, mackerel, whitefish, saury;

especially fatty (more than 15 to 34%) - Pacific and Caspian lampreys, herring during the feeding period, cyprinids, salmon.

In many bony fish (cyprinids, herring, salmon, etc.), the connective tissue located between the skin and muscles is the main place for fat accumulation. In cartilaginous fish (sharks, honeycombs), cod, macrourids and some others, fat accumulates in the liver (25-72%), and in the subcutaneous tissue and muscles, its content does not exceed 0.2-1%. In sea bass, halibut, tuna, fat deposition occurs both in the liver and in muscle tissues. In lampreys, fat is deposited in the thickness of the mouse, in myosepts and subcutaneous tissue.

The distribution of lipids in the body also depends on the fatness of the fish. For example, if during the feeding period the bulk of lipids is concentrated in the tissues of the internal organs and in the subcutaneous tissue, then during the spawning period this category of lipids is practically absent. For example, capelin during the feeding period contains 10-11% lipids, during the spawning period - 2-3%. In the anadromous Caspian herring in the sea, the content of lipids and meat is 17 - 22%, and in the Ufa region after spawning - 1.5 - 2%. In the Pacific herring during the feeding period, the mass fraction of lipids is 25-33%, and they accumulate both in the subcutaneous tissue and in deposits on the stomach and intestines (fats). As the gonads develop and mature, fats disappear in herring, and by the spawning period, the lipid content in the muscles decreases to 2–3%. Significant lipid losses are observed during spawning migrations and starvation of Far Eastern salmon. For example, in the Amur autumn chum after spawning, the mass fraction of lipids in meat drops to 0.1%.

The fat content varies significantly depending on the species of fish. For example, among halibuts, the most fat are arrow-toothed (up to 21% fat in muscles), and the least fat are white-skinned (up to 6% fat in muscles). In marine invertebrates, the fat content in tissues is low (0.1–2.5%), with the exception of the liver (6–16%) and caviar (4–16%).

A feature of the composition of fish lipids is the predominance of unsaturated fatty acids, including pentaenoic and hexaenoic acids, which determine the instability of fats to oxidative deterioration. Fats of marine and oceanic fish differ more a high degree unsaturation compared to freshwater fish. Therefore, frozen fish products and fillets from sea and ocean fish have a shorter shelf life compared to freshwater fish products.

Due to the low melting point (22...35 °C), the fats of fish and non-fish aquatic organisms are well absorbed by the body (by 95-97%). Along with high energy value they serve as biological carriers active substances, including vitamins A, D and essential fatty acids that perform vitamin-like functions. The occurrence of duodenal ulcers, ulcerative colitis, arthritis, dental caries, eczema, dry skin, and impaired cholesterol metabolism are associated with a lack of polyunsaturated fatty acids in the diet. In terms of the content of essential fatty acids (especially the so-called linoleic type), fish lipids are inferior to vegetable oils (with the exception of cocoa and coconut oils), but superior to butter. Fish fats have been found to play an important role in lowering blood cholesterol levels.

Phospholylides are a valuable building material for cellular structures. As a structural element of phospholipids, essential fatty acids are part of very complex liporiboprotein complexes, including a complex of various cell membranes.

The content of carbohydrates in hydrobionts is low. The meat of marine fish contains from 0 to 1.5% glycogen, freshwater fish - from 0.9 to 1.8; invertebrates - from 0.1 to 5%, In the muscle tissue of a calm, well-fed fish, about 0.03% of glucose was also found immediately after death. With biochemical post-mortem changes, the amount of carbohydrates in fish decreases rapidly.

In marine fish fats, vitamin A1 is present, which is biologically more active than vitamin A 2 . The content of vitamins of group A in the muscles different types fish is rather unstable, but exceeds its content in the meat of cattle. The highest mass fraction of vitamin A is in the liver of cod and many other fish, in the caviar of sturgeon and salmon fish, in the muscles of fatty and especially fatty fish(eel, halibut, sardine, etc.). The content of B vitamins in fish muscles is relatively low, but dark muscles can accumulate 10 times more vitamin B 2 than light ones, and fish liver accumulates vitamins B 6 and B, 12.

The presence of mineral substances in the tissues of hydrobionts depends on the physiological and anatomical purpose of the tissues, as well as on the biochemical characteristics of the species. Unlike representatives of the terrestrial world, hydrobionts live in an environment saturated with salts (from 50 to 290 mg / l fresh and from 15,000 to 38,000 mg / l - sea water).

The content of some elements in the tissues of hydrobionts can be hundreds and even tens of thousands of times higher than their concentration in the aquatic environment, and the content of other elements can be lower than in the hydrosphere. For example, selective concentration of sulfur, phosphorus, calcium, iodine and other elements occurs in the tissues of marine fish, but the content of chlorine, magnesium, and sodium is much lower than in water. Some types of brown algae, on the contrary, are able to selectively accumulate potassium, sodium, chlorine, iodine, bromine and a number of other elements. Specific for fish is the accumulation of iron in the blood, for crustaceans and mollusks - copper.

The concentration of sodium ions in sea water is the highest. However, in the tissues of gilrobionts, the content of sodium salts is low—from 30 to 160 mg per 100 g in fish muscles and up to 380 mg per 100 g in mollusk meat. The mass fraction of potassium salts in the muscles of fish ranges from 60 to 520 mg per 100 g. seaweed sodium and potassium salts are several times more.

The main depot of calcium salts in the body of animal hydrobionts is the bone tissue of fish, shells of mollusks and the shell of crustaceans. Magnesium is also an essential component of bone tissue. In muscles, most of the calcium and about 10% of magnesium are bound to the proteins actin and myosin.

The mass fraction of phosphorus in the tissues of hydrobionts varies from 50 to 500 mg per 100 g. About 85% of phosphorus is concentrated in bone tissue. The main part of phosphorus in muscles is associated with creatine and adenosine. Phosphorus is one of essential elements: it is part of a variety of organophosphorus compounds - nucleoproteins, phospholipids, coenzymes, ATP, ADP, etc. Mass fraction of other macroelements (mg per 100 g): sulfur -25-450, iron - 0.3-20, aluminum - 0, 1-20.

The content of trace elements in the tissues of aquatic organisms will vary considerably. The richest in iodine are brown algae (kelp), in which there is hundreds of thousands of times more iodine than sea water. The presence of iodine in fish depends on the type of fish and the physiological characteristics of tissues. In the tissues of freshwater fish, the content of iodine is insignificant (from 0.002 to 0.07 mg per 100 g), in marine and oceanic fish it is dozens of times higher (from 0.01 to 0.8 mg per 100 mg), in caviar and liver of marine fish, the iodine content reaches 2 and 3 mg per 100 g, respectively.

The content of copper salts in fish tissues is low - from 0.001 to 0.09 mg per 100 g, in shellfish meat - from 0.1 to 15 mg per 100 g, and in the edible part of crustaceans - up to 1.6 mg per 100 g. Others microelements, including manganese, cobalt, zinc, fluorine, molybdenum, are present in hydrobionts in a well-balanced ratio, and their content in marine and oceanic fish species is usually higher than in freshwater, and in non-fish objects - 5- 10 times more than in fish.

2. Range and technology of cooking

Pomakuha Pskovopcherskaya
boiled fish
poached fish
Fish poached in milk
Sterlet or other fish poached in white wine
baked fish
Moscow baked fish
Fish a la Neva
Fish in Yaroslavl
Pomeranian cod casserole with cottage cheese
Far Eastern fish casserole with sea kale
Suzdal fish with buckwheat porridge
Braised fish
Fish stewed in Novgorod style
Fish stewed peasant style
Calamari stewed in sour cream
Fish baked with fried horseradish and onions
Fish baked in foil
Fish baked with mayonnaise
Fish baked under the egg
Fish baked in an omelette
Solyanka from fish in a pan
Fish Stuffed Perm
Choryg Tver
Carp fried in sour cream
Fish fried in Northern Russian style cranberry juice with honey
"Chestnuts" fish Ryazan
Fried fish stuffed with sprats
Cutlets " gold fish»
Fried fish stuffed with cabbage
Fish "Pie"
Telnoe
Pomeranian zrazy
Body fried fish
Fish fried in dough
spicy fish
fish in pork fat
Fish in South Russian
Severodvinsk cutlets

Technology of preparation of the most interesting dishes:

"Suzdal-style fish with buckwheat porridge"

Products included in the recipe:

Fish - 800 g

Buckwheat - 2/3 cup

dried mushrooms- 50 g

Eggs - 4 pcs

Sour cream - 4 tbsp. l.

Vegetable oil - 4 tbsp. l.

Breadcrumbs - 2 tbsp. l.

Salt - 1 tsp

Cooking technology

Mushrooms soak, boil and finely chop. Cut the fish into pieces, salt and fry on butter, separately fry onion with mushrooms. Cook crumbly buckwheat porridge, add chopped eggs and mix. Clay pots or grease a frying pan with oil, sprinkle with breadcrumbs, put buckwheat porridge with eggs, onions with mushrooms, fish, pour sour cream, sprinkle with grated cheese and bake in the oven.

"Squid stewed in sour cream"

Products included in the recipe:

Squid fillet - 600 g

Sour cream - 200 g

Onions - 2-3 pcs.

Flour - 2 tbsp. l.

Butter - 50 g

Salt - 1 tsp

Pepper - ½ tsp

3. Processes that occur with the main food substances during heat treatment. Formation of taste, smell, aroma, mass change

Different types of fish differ in palatability and nutrient content. Therefore, when preparing fish dishes, it is necessary to choose a cooking method that allows not only to prepare a delicious dish, but also to preserve valuable ingredients in it. nutrients. Depending on the methods of heat treatment, fish dishes are divided into boiled, stewed, fried in the main way, fried in in large numbers fat, stewed, baked.

In the process of heat treatment, the fish undergoes complex physical and chemical changes. When cooking and frying fish, proteins coagulate, collagen protein, fat, vitamins and extractives change, water is released, and the mass and volume of the fish change. As a result of heat treatment, the digestibility of fish increases, tissue fibers soften and bacteria die, which can be seeded with fish semi-finished products. AT sturgeon fish sometimes there may be spores of pathogenic bacteria and secreted by them harmful substances- toxins. Therefore, it is necessary to carefully monitor the thermal process and complete bringing the fish to readiness.

Fish contains albumin proteins, soluble in water, globulins, soluble in salt solutions, as well as complex phosphorus-containing proteins, which, when heated to 35 ° C, begin to coagulate (denature). This process ends when 65 °C is reached. Coagulated proteins in the form of light foam appear on the surface when cooking fish. The fish contains from 1.6 to 5.1% collagen, which almost completely consists of its connective tissue. Fish collagen is less stable than meat collagen. At a temperature of 40 ° C, it coagulates and passes into glutin, which is a sticky substance that is easily soluble in hot water, due to which saturated fish broths form jelly when solidified. Fish glutin can retain water to a greater extent than meat glutin, so fish loses less weight when cooked than meat. When fish is boiled, the proteins of myofibrils are compacted, as a result of which the volume and weight of the fish decrease.

The change in fish mass is 18–20%, i.e. half that of cattle meat. The main part of these losses is water separated by proteins. When cooking and frying, the weight loss is almost the same, the difference is 1-2% in one direction or another. The mass of breaded fish pieces varies less than unbreaded ones. When frying in the field of infrared radiation, weight loss is reduced by reducing the heat treatment time.

The total amount of soluble substances passing from fish to broth is 1.5-2% of its mass, including extractive and mineral substances - 0.3-0.5%. Extractive substances during cooking pass into a decoction, giving the broths good taste and the ability to stimulate appetite.

4. Development of recipes, cooking technology and preparation of regulatory and technological documentation for the dish "Fish in Yaroslavl"

fish - 800 g

potatoes - 5-6

bulbs - 3-4

pickles - 1-2

dried mushrooms - 50 g

cups of sour cream - 2/3

mayonnaise - 100 g

cheese - 30 g

vegetable oil - 4 tbsp. l.

Cooking technology

4.1 Calculation of gross and net weight of raw materials

According to Table. 4 Collection of recipes to obtain 125 g net fish Caspian salmon, special cuts, carcass, fillet without skin and bones, 147 g gross is required, and for 800 g gross - X g net. We make a proportion:

147 g (gross) - 125 g (net)

800 g (gross) - X g (net)

According to tab. 1 Collection of recipes to obtain 100 g net potatoes (weight of 1 potato 100 g) requires 167 g gross, and to obtain 600 g net (6 potatoes) - X g gross. We make a proportion:

X g (gross) - 600 g (net),

Calculation of onion mass

According to tab. 1 of the Collection of recipes, the net weight of onions is 180 g (3 onions), the waste percentage is 16%, and the gross weight is X g. We make up the proportion:

X \u003d (180 g (net) / (100-16%)) * 100%,

Calculation of the mass of pickled cucumber

According to tab. 1 Collection of recipes, the net weight of a cucumber is 100 g (1 cucumber), the percentage of waste is 10%, and the gross weight is X g. We make up the proportion:

X \u003d (100 g (net) / (100-10%)) * 100%,

Calculation of the mass of cheese

According to Table 19 of the Collection of Recipes, the net weight of cheese is 33 g, the percentage of waste is 8%, and the gross weight is X g. We make up the proportion:

X \u003d (33 g (net) / (100-8%)) * 100%,

Calculation of the mass of products given in volume measures:

Using the table "Information on the mass food products in the most commonly used measures of volume”, we accept:

4 tbsp vegetable oil \u003d 4 x 15 \u003d 60 g,

¾ sour cream = 134 g.

4.2 Calculation of losses during cooking of a dish

The mass of the raw set of the main course - 1937.3 g

Loss during heat treatment (19%) - 368.6 g

The mass of the dish after frying and baking - 1568.7 g

Name of products	Gross weight, g	Net weight, g

Potato

Salted cucumbers
dried mushrooms
A glass of sour cream


Vegetable oil
Semi-finished product weight

Output of the main dish

4.3 Technology development and compilation technological scheme cooking

Clean the fish, gut, wash, cut into pieces and fry. Chop and fry the onion. Cucumbers finely chopped and put in a small amount water. Peeled potatoes crumble and put on a greased pan, on top - fish, mushrooms with onions, poached cucumbers. Then pour mayonnaise mixed with sour cream, sprinkle with grated cheese, drizzle with butter and bake in the oven. The layout of products for cooking is given for 4 servings.

5. Development of a recipe, cooking technology and preparation of regulatory and technological documentation for the dish "Pomakuha Pskovopcherskaya"

Products included in the recipe:

Harbusha - 600 gr

Potato - 8 pcs

Parsley - 10 g

Dill - 10 g

For sauce:

Onion - 2 pcs

Flour - 1 tbsp. a spoon

fish broth- ½ l

Salt - 1 tsp

Cooking technology

Divide the salted salmon into fillets, soak, pour over the sauce and bring to a boil. Sprinkle with herbs and serve with hot boiled potatoes.

Sauce. Fry flour until slightly creamy. Gradually pour in the broth, stir until homogeneous mass, put finely chopped onion, salt and cook for 20-25 minutes.

5.1 Calculation of gross and net weight of raw materials

Calculation of gross and net weight of fish:

According to Table. 4 Collection of recipes to obtain 125 g net of salmon fish, special cutting, carcass, fillet without skin and bones, 181 g gross is required, and for 600 g gross - X g net. We make a proportion:

181 g (gross) - 125 g (net)

600 g (gross) - X g (net)

Calculation of the gross and net weight of potatoes

According to tab. 1 Collection of recipes to obtain 100 g net potatoes (weight of 1 potato 100 g) requires 167 g gross, and to obtain 800 g net (8 potatoes) - X g gross. We make a proportion:

167 g (gross) - 100 g (net),

X g (gross) - 800 g (net),

Calculation of the gross mass of parsley and dill

According to Table. 1 Collection of recipes waste when cold working parsley and dill make up 26%. We make a proportion:

X g (gross weight) - 100%

Calculation of onion mass

According to tab. 1 of the Collection of recipes, the net mass of onions is 80 g, the percentage of waste is 16%, and the gross mass is X g. We make up the proportion:

X \u003d (80 g (net) / (100-16%)) * 100%,

X = 95.2 g (gross).

Calculation of the mass of products given in units of volume

Using the table "Information on the mass of food products in the most commonly used measures of volume" (3), we accept:

1 st. l flour = 30 g.

1 tsp salt = 10 g.

½ l fish broth = 1110 g

We summarize the obtained data in a table:

Name of products	Gross weight, g	Net weight, g

Potato
Parsley (greens)
Dill (Green)
Mass of the raw material set of the dish
Onion
Wheat flour
fish broth

Weight of sauce
Mass of the dish

5.2 Calculation of losses during cooking of a dish

To determine the amount of loss during heat treatment, we assume that the total losses, including losses during cooking, are 17% of the mass of the raw material set of the dish:

Mass of the dish - 2464.37 g

Loss during heat treatment (17%) - 419 g

The mass of the dish after cooking - 2046 g

Drawing up a recipe for a given dish yield

We adjust the output of the main dish by 300 g:

Name of products	Gross weight, g	Net weight, g

Potato
Parsley (greens)
Dill (Green)
Mass of the raw material set of the dish
Onion
Wheat flour
fish broth

Weight of sauce
Mass of the dish

5.3 Development of technology and drawing up a technological scheme for preparing a dish

Conclusion

Hot fish dishes occupy a significant place in the assortment of dishes prepared at catering establishments. AT fish dishes ah a lot of proteins that are easier to digest than meat proteins. The muscle tissue of fish is softer and more tender compared to meat, since the collagen in the connective tissue layers of fish is less resistant to heat and quickly turns into glutin.

Depending on the types of fish used, fish dishes contain different amounts of fat. The largest number fat contain dishes made from sturgeon, salmon fish, herring, mullet, halibut, flounder. Low-fat dishes are considered cod, pike, perch, carp. The fat content must be known in order to select the appropriate garnish and sauce for the dishes.

To distinctive properties fish fat is attributed to its ability to melt easily and remain in liquid form at a fairly low temperatures, so it is absorbed much better than beef or lamb fat. Thanks to this, fish dishes are also used cold. With fish fat, valuable unsaturated fatty acids enter the human body. In the tissues of most fish, fat is distributed unevenly. the greatest culinary value represents fish with a uniform distribution of fat in the tissues (salmon, sturgeon). The presence of fat gives fish dishes a high calorie content and better taste.

Fish dishes are rich minerals(sodium, potassium, phosphorus, iodine, sulfur, chlorine, iron, copper, etc.), especially dishes prepared from sea fish. Vitamins D, A are contained in large quantities in fish, and vitamins B1 and B2 are in some types of fish. Among the extractive substances of fish there are substances that stimulate appetite.

Hot fish dishes are prepared in the sauce shop. To do this, use pots, stewpans, elongated fish boilers in which fish are boiled and stewed, baking sheets, frying pans, deep fryers for frying, portioned frying pans, various equipment in the form of spatulas, colanders, chef's needles, etc.

They release fish dishes on heated small plates, round metal or oval dishes, portioned pans. The serving temperature of hot dishes must be at least 65 °C. The amount of fish per serving is 75, 100 or 125 g.

Bibliography

1) Collection of recipes for dishes and culinary products: For public catering enterprises / Authors-compilers: A.I. Zdobnov, V.A. Tsyganenko, M.I. Peresochny. - K.: A.S.K., 2002. - 656 p.: ill.

2) Cooking. Collection of recipes - M.: MSP Publishing House, 2001. - 567 p.: ill. Author-compiler A.S. Town Hall

3) Cooking: textbook for Wednesdays. Prof.- tech. Uch-shch / N.A. Anfimova, T.I. Zakharova, L.L. Tatarskaya.- 4th ed., Rev.- m.: Economics, 1991.- 368 p.

4) Commodity reference food products/ T.G. Rodina, M.A. Nikolaeva, L.G. Eliseeva and others; Ed. T.G. Motherland. - M.: KolosS, 2003. - 608 p.: ill.

5) Russian cuisine. / E.D. Medzhitova.; 4th edition, supplemented and revised. - M .: Eksmo Publishing House, 2002. - 416 p.

Fish in Yaroslavl

Norms for laying raw materials

	Bookmark rates, g
	Gross weight for 10 servings	Net weight for 10 servings

Potato
Onion
Salted cucumbers
dried mushrooms
A glass of sour cream


Vegetable oil
Mass of the dish
Mass of the dish after heat treatment

Technological process

Clean the fish, gut, wash, cut into pieces and fry. Chop and fry the onion. Finely chop the cucumbers and put them in a little water. Peeled potatoes crumble and put on a greased pan, on top - fish, mushrooms with onions, poached cucumbers. Then pour mayonnaise mixed with sour cream, sprinkle with grated cheese, drizzle with butter and bake in the oven.

The dish is served in a clay plate garnished with dill sprigs.

The supply temperature is not lower than 60 0 С.

Technical - technological map No. ___

Pomakuha Pskovecherskaya

Norms for laying raw materials

Name of products	Gross weight, g	Net weight, g

Potato
Parsley (greens)
Dill (Green)
Mass of the raw material set of the dish
Onion
Wheat flour
fish broth

Weight of sauce
Mass of the dish
Mass of the dish after heat treatment

Technological process

Cut the salted salmon, soak, pour over the sauce and bring to a boil. Sprinkle with herbs and serve with hot boiled potatoes.

Sauce. Fry flour until slightly creamy. Gradually pouring in the broth, knead until a homogeneous mass is formed, put finely chopped onion, salt and cook for 20-25 minutes. The layout of products for cooking is given for 4 servings.

Requirements for registration, submission, implementation and storage

Served in a cast iron bowl.

The serving temperature must be at least 70°C.

The finished dish is not subject to transportation.

The abundance of fish dishes in Russian cuisine is due to natural conditions, wealth of reservoirs. In the old days, traditional fasts also contributed to the widespread use of fish (fresh, salted, smoked, dried, dried). Fish was allowed to be eaten during the periods of many fasts, and dishes from it were called "half-fast". During the period of all fasts, the use of meat and dairy food was forbidden, and then fish dishes acquired special significance. These dishes are definitely

Generally fish dishes were decoration holiday table on fast days, and therefore their design at feasts was given great importance.

There is another reason for the widespread use of fish dishes in our cuisine. The fact is that the Slavic tribes did not settle in the steppes, as Central Asian peoples, not in the mountains, like the Caucasian tribes, but along the banks of the rivers, which were for them both transport arteries and a source of food. Russian settlements arose, as a rule, on the banks of the Volga, Volkhov, Dnieper, Dvina, Oka and other countless small and large rivers.

Assortment of fish hot dishes antique kitchen was so great that it would be necessary to confine ourselves only to characterizing the methods of heat treatment of fish and describing the most interesting dishes. Cooked fish boiled, fried, poached in the dough, steam.

Large pieces of fish (links) were lightly scalded before frying in a Russian oven. Any large fish was fried in the oven, sprinkled with oil, and small fish in frying pans, breaded in flour. another small fish fried in a large amount of fat - deep-fried. Modern interpretation- Deep-fried fish nuts.

fried fish served under onion broth from berries (cranberry) or watered with vinegar, lemon juice, brine, etc. Examples of such vintage dishes were: a link of sturgeon with onion broth, minnows fried with vinegar or lemon juice, sturgeon fried in chunks with juice or cabbage broth, bream under a boil with berries, fried barrel pike, etc.

The methods of frying were very diverse. For example, they fried fish on a spit (pike "twisted"), etc.

Frying fish in dough was also used, for example: “herring in dough in walnut oil”. True, frying in the test was not always the same modern ways deep-fried dishes - rather, these dishes resembled fish baked in dough, or modern "fishmen". In addition to the usual frying, baking was also used, but without sauces.

Very widely used fish steam cooking . They cooked it in frying pans, covered with a lid. Fish boiled in salt water was served with lemon, cucumbers, herbs. They also used stuffing with porridge. Such dishes were called “repaired”, and fish stuffed with minced fish was called “telny”. For stuffing, buckwheat porridge, millet with the addition of caviar, milk, and fried onions were used.

A delicacy and highly valued dish in Russia was “fish giblets”. It was prepared from offal of sturgeon fish.

Solyanka occupied a special place among fish dishes. Initially, they were prepared only with stewed cabbage seasoned with onion, flour, butter, pepper and pieces of fried or salted boiled fish. They were baked in pans in the oven, sprinkled with breadcrumbs. Solyanka was seasoned to taste with kvass or vinegar. Then the recipes for saltworts became more complicated, they began to introduce salted mushrooms, olives and lemon.

Some of the fish dishes were difficult to prepare, pike perch and pike were used to make flesh (cutting), pies (zrazy) were formed from it.

Concluding the review of fish dishes of pre-Petrine Russia, it should be noted that many now forgotten traditions of Russian cuisine in the preparation of fish dishes deserve to be restored. To such good traditions should include: a wide range of fried fish.

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