ROUTING
Recipe No. 91
Boiled beef stroganoff in milk-sour cream sauce
Cooking method:
Prepared meat is poured with cold water (1-1.5 liters of water per 1 kg of meat) so that the pieces of meat are completely covered, quickly brought to a boil, reduce heat and cook at a low boil. To improve the taste and aroma of boiled meat, onions, carrots and salt are added to the broth 25-30 minutes before cooking. Boiled meat is cut into 3-4 cm cubes. Approximately 0.3-0.4 cm thick. The sauce is prepared from dried flour, boiled carrots, sour cream, with the addition of oil and broth. Prepared meat is placed in a saucepan, poured with sauce and stewed for 10-15 minutes.
Requirements: meat color - light brown; cream sauce.
The consistency of the meat is juicy soft, the sauce is homogeneous. Taste and smell correspond to boiled meat and sauce.
ROUTING
Recipe No. 92
Cabbage rolls lazy with boiled meat
Cooking method:
Prepared meat is boiled, cooled, passed through a meat grinder 2 times. Rice groats are sorted, washed and boiled until half cooked. The meat is combined with boiled rice, salt is added and mixed. White cabbage is cut into small strips, placed in boiling salted water, boiled until half cooked, transferred to a colander, let the broth drain. Prepared cabbage is combined with meat and rice, mixed, broth, oil, tomato paste are added and stewed for 30-40 minutes. At the end of the stew, sour cream is added and the dish is brought to a boil.
Requirements:
The cabbage is small, the minced meat is juicy, the taste and smell are characteristic of stewed meat and cabbage.
ROUTING
Recipe No. 93
Boiled meat goulash in milk-sour cream sauce
Cooking method:
The prepared meat is washed, cut into pieces weighing 1-1.5 kg, 8 cm thick, put in hot water, brought to a boil, remove the foam, add salt (1/2 part of the prescription norm), cook in a sealed container at a low boil until ready. Ready boiled meat is cooled and cut into small cubes. Peeled carrots and onions are cut into strips and stewed in a small amount of water (broth) (frozen vegetables are not thawed). A sauce is prepared from dried flour, with the addition of broth, milk and sour cream. Sliced boiled meat is placed in a bowl, poached onions and carrots, salt (the rest) are added, poured with sauce, mixed and stewed in a sealed container for 10-20 minutes. Goulash is released along with the sauce in which it was stewed.
Implementation period: no more than 3 hours from the moment of preparation.
Requirements:
The consistency of the meat is soft, juicy, the color is light brown, the taste and smell of the dish is characteristic of a set of products, with the aroma of meat, milk-sour cream sauce.
ROUTING
Recipe No. 94
Roast at home
Cooking method:
Prepared portioned pieces of meat (1-2 pieces per serving) are put in a bowl, water, tomato paste are added and stewed for 45-60 minutes. Cut potatoes, carrots and onions into cubes. Onions and carrots (frozen vegetables are not thawed) are stewed in a small amount of water with the addition of oil and combined with meat. The potatoes are placed on top of the meat (quick-frozen potatoes are not thawed), salt is added, water is poured so that it covers the potatoes. The roast is stewed for 20 minutes. Release the meat with sauce and stew.
Requirements: Pieces of meat are uniform in shape and size. The texture is soft and juicy. The meat is easily chewed. Stewed potatoes with meat retain the shape of the cut.
ROUTING
Recipe No. 95
Potato casserole with boiled meat
Cooking method:
Rinse the meat, remove tendons, boil, cool, cut into pieces and pass through a meat grinder 2 times together with onions. Mix well. Peel potatoes, wash and boil until tender. Drain the water, dry the potatoes and rub them hot. In mashed potatoes (chilled to 50 ° C), add a raw egg (eggs are pre-processed according to SanPin 2.3.6.1079-01), milk and knead well. Spread 1/2 of the mashed potatoes on a greased baking sheet. Put minced meat on it, cover with the remaining mashed potatoes on top, grease with butter and bake in an oven for 15-20 minutes at a temperature of 220-280 C with a layer of no more than 4-5 cm.
Requirements. The surface is smooth, without cracks. The taste and smell are characteristic of potatoes with a taste of boiled meat.
ROUTING
Recipe No. 96
Boiled boiled children's sausage
Cooking method:
Peel the sausage from the shell, cut into portions, simmer in a small amount of boiling water for 5 minutes.
ROUTING
Recipe No. 97
Children's sausages (sausages) boiled
Cooking method:
Remove the artificial casing from sausages (wieners), rinse the sausages (wieners), put in boiling water, cook at a low boil for 5 minutes.
ROUTING
Recipe No. 98
Chopped meat cutlet baked with milk sauce
Cooking method:
Prepared cutlet meat is cut into pieces, ground in a meat grinder together with wheat bread, previously soaked in water, iodized table salt is added, thoroughly mixed and unbreaded cutlets are formed, which are placed on a baking sheet pre-lubricated with butter. In the middle along the length of the cutlets, a recess is made, filled with a thick milk sauce, sprinkled with grated cheese, sprinkled with melted butter and baked in an oven or oven at a temperature of 250-280 ° C for 15-20 minutes.
ROUTING
Recipe No. 99
Meat cutlet chopped steam
Cooking method:
Prepared cutlet meat is cut into pieces, passed through a meat grinder twice, mixed with wheat bread soaked in water, passed through a meat grinder again, iodized table salt is added, beaten well. Cutlets or meatballs are formed from the cooked cutlet mass, steamed or in water until cooked for 15-20 minutes.
ROUTING
Recipe No. 100
Meat boiled stew with potatoes at home
Cooking method:
The prepared meat is cut (1-2 pieces per serving), put in a bowl, add the broth and stew for 45-60 minutes. Potatoes, onions and carrots are washed, peeled, cut into cubes (quick-frozen vegetables are not thawed). Onions and carrots are stewed in broth with the addition of butter and tomatoes, combined with meat. Potatoes are placed on top of the meat, salt is added. The broth is poured so that it covers the potatoes. The roast is stewed for 20 minutes.
Requirements:
The stew is light brown in color, portioned pieces of meat are the same in shape and size and should retain their shape. The consistency of meat and potatoes is soft and juicy. The meat is easily chewed.
ROUTING
Recipe No. 101
Dumplings for feeding children
from a semi-finished product of industrial production
Finished industrial product
Cooking method:
Pelmeni, without defrosting, dip into boiling water, bring to a boil and cook for 7-10 minutes.
ROUTING
Recipe No. 102
Liver Stroganoff
Cooking method:
The liver is thawed, washed, cleaned of the bile ducts, the film is removed, cut into sticks 3-4 cm long, weighing 5-7 g, stewed in a small amount of water with the addition of butter. Processed carrots and onions are simmered until cooked in a decoction of the liver. The liver and steamed vegetables are combined, salted, poured with sour cream sauce made from dried flour, broth (or water), sour cream and stewed until tender (10-15 minutes). Released with sauce. Serving temperature +65 C. Implementation period 2-3 hours.
Method of preparation from canned food for baby food: Heat the Stroganoff liver (canned food) without opening it in a water bath (t=60 °С). Then open the canned food and portion it.
Requirements: The consistency of the liver and vegetables is soft, the cut shape is preserved. The taste and smell are characteristic of boiled liver, vegetables and sour cream.
ROUTING
Recipe No. 103
Liver stewed in sour cream
Cooking method:
Clean the liver from films and bile ducts, rinse, cut into thin slices, stew in a small amount of water with the addition of oil for 3-5 minutes. Pour sauce made from dried flour, sour cream, salt, simmer until tender (10-15 minutes).
Method of preparation from canned food "Stewed liver for baby food" TU 9216-006-45157804-2006:
Put the stewed liver in a container, pour over the sauce made from dried flour, sour cream, salt and simmer in it for 5-10 minutes.
Requirements: The consistency of the liver is soft, the sauce is homogeneous, slightly viscous, without lumps of boiled flour. The color is light brown. Taste and smell of liver and sauce.
ROUTING
Recipe No. 104
Baked boiled meat soufflé
Cooking method:
Rinse the meat, cleaned from tendons and fat, rinse, boil, cool, pass twice through a meat grinder, combine with milk sauce, mix well, add egg yolks (eggs are pre-processed according to SanPin 2.3.6.1079-01), melted butter and beaten in protein foam. Put the resulting mass on a greased baking sheet with a layer of 3-4 cm and bake in the oven at a temperature of 220-230 ° C for 20-25 minutes. Meat soufflé can be prepared from minced meat.
Requirements: The surface is flat. Consistency is homogeneous, loose, juicy. Color grayish brown. Color and smell characteristic of boiled meat.
ROUTING
Recipe No. 105
Beef meatballs
Cooking method:
The meat is washed, cleaned of tendons, passed 2 times through a meat grinder, mixed with wheat bread soaked in water and squeezed out, onions and again passed through a meat grinder, salted, an egg is added (eggs are pre-processed according to SanPin 2.3.6.1079-01) and beaten well . From the prepared mass, meatballs are formed in the form of balls, placed on a baking sheet, greased with oil, poured with water and boiled until tender.
Requirements: Products must be round, not broken, juicy. The surface is grayish-cream. Taste and smell characteristic of meat.
*Method of preparing meatballs from p / f industrial production: Beef meatballs, without defrosting, are placed on a baking sheet, greased with oil, poured with water and boiled until tender.
ROUTING
Recipe No. 106
Meat and cereal meatballs
Cooking method:
Meat, stripped of coarse connective tissue, is passed through a meat grinder. Rice is boiled. Minced meat is combined with rice, finely chopped onion and raw egg (eggs are pre-processed according to SanPin 2.3.6.1079-01), mixed and formed into meatballs in the form of balls of 2-3 pieces per serving, put in a bowl, poured with water and stewed for 15- 20 minutes.
Requirements: Meatballs are round, not falling apart, juicy, the surface is grayish-cream; taste and smell characteristic of stewed meat.
* Method for preparing meatballs from p / f industrial production:
Meat and cereal meatballs, without defrosting, put in a bowl, pour water and simmer for 15-20 minutes.
ROUTING
Recipe No. 107
Meatballs
Cooking method:
The meat is washed, cleaned of tendons, passed 2 times through a meat grinder, mixed with wheat bread soaked in water and squeezed out and again passed through a meat grinder. Add salt, beat well. The cutlet mass is cut into balls (2-3 pieces per serving) and boiled in boiling water for 15-20 minutes.
Requirements: Products of the same size in the form of balls, not falling apart, juicy. Color - grayish brown. Taste and smell of the product from the cutlet mass.
*Method of preparing meatballs from p / f industrial production:
Meatballs, without defrosting, are boiled in boiling water for 15-20 minutes.
ROUTING
Recipe No. 108
boiled chicken
Cooking method:
The processed chicken carcass (or poultry meat fillet) is placed in boiling water and cooked until tender at a low boil, periodically removing the foam. Salt is added at the end of cooking. Boiled chicken (or poultry fillet) is cooled, the dorsal bone is removed, chopped into portions, placed on a baking sheet, poured with broth and boiled for 5-7 minutes.
Requirements: The consistency of the chicken pulp (or poultry meat fillet) is tender, juicy, not fibrous; the color of the loin is white, the legs are brown, the taste and smell are corresponding to boiled chicken.
ROUTING
Recipe No. 109
Boiled turkey soufflé
Cooking method:
Put the prepared turkey fillet in hot water, bring to a boil, remove the foam and cook over low heat until tender. Pass the boiled turkey pulp through a meat grinder with a fine grate 2 times, then gradually add milk sauce, melted butter, and salt into the minced meat. Beat the mass, add the yolks (eggs are pre-processed according to SanPin 2.3.6.1079-01). At the last moment - knead the whipped proteins from the bottom up. Put the mass in a saucepan with a layer of 3 cm and steam it.
Requirements:
The consistency of the soufflé is homogeneous, loose, tender. Color - grey. Taste and smell characteristic of a set of products.
ROUTING
Recipe No. 110
Boiled chicken soufflé
Cooking method:
The pulp of boiled chickens (or poultry meat fillet) is passed through a meat grinder twice. Then gradually introduce milk sauce into the minced meat (dilute flour with hot milk for sauce and boil for 10-15 minutes), add egg yolks (eggs are pre-processed according to SanPin 2.3.6.1079-01) and melted butter. Mix the mass, add egg whites, whipped into a thick foam. Knead everything carefully, put on a baking sheet, greased with oil, a layer of 3 cm, level and bake until cooked. Bake at t=220-250° until a soft crust forms on the surface.
Requirements: The consistency of the soufflé is homogeneous, loose, tender. Color grey. Taste and smell characteristic of a set of products.
ROUTING
Recipe No. 48
Stewed cabbage
It is allowed to use fresh quick-frozen vegetables in the same quantity (net) instead of fresh vegetables. They are sent for heat treatment without prior defrosting.
Cooking method: Cabbage is cut into checkers or strips, boiled in boiling salted water for 5-10 minutes, then the broth is drained. Carrots and onions are simmered in water with the addition of butter and tomato paste. The flour is dried in a hot frying pan. Poached vegetables, vegetable oil are added to the boiled cabbage and stewed for 5-10 minutes. Then add dried flour, diluted with water (in a ratio of 1 to 2), salt and stew until tender. Sprinkle with herbs before serving.
Requirements: The consistency of cabbage is soft. The taste and smell are characteristic of stewed cabbage.
ROUTING
Recipe No. 49
Boiled cauliflower, baked in breadcrumbs sauce
Cooking method:
Boil cauliflower (frozen - without defrosting) in salted water. Drain through a colander, let the water drain. Put on a baking sheet greased with butter. To prepare the sauce, dried milk is brought to a boil, butter is added to it, ground fried crackers, iodized table salt. Cabbage is poured with sauce and baked in an oven at t 170-200 C until golden brown.
ROUTING
Recipe No. 50
Boiled cauliflower with butter
Cooking method:
Cauliflower is sorted, peeled, washed, disassembled into inflorescences, immersed for 20-30 minutes in cold salted water, and then washed again. Prepared cauliflower is placed in boiling salted water and boiled in a sealed container with a slight boil until cooked (quick-frozen cauliflower is placed in boiling water without defrosting). Then the broth is drained, the cabbage is thrown into a colander. On vacation, cauliflower is poured with boiled butter.
Requirements: Cream color, soft texture. The smell is characteristic of boiled cauliflower.
ROUTING
Recipe No. 51
Potato baked in sour cream
Cooking method:
Raw peeled potatoes are boiled until cooked in salted water, the water is drained, the potatoes are dried, cut into slices, the young potatoes are used as whole tubers. Prepared potatoes are placed in a layer of 4-5 cm on a baking sheet greased with butter, poured with sour cream and baked in an oven for 20-30 minutes at a temperature of C.
ROUTING
Recipe No. 52
Potatoes and vegetables stewed in sauce
Cooking method:
Prepared peeled vegetables (potatoes, carrots, parsley root) are cut into slices, onions are chopped and lightly stewed separately in a small amount of water or broth with the addition of butter. Then the vegetables are combined, red main sauce, iodized table salt are added to them and stewed. 5 minutes before readiness, canned green peas are added, preheated in their own broth at a low boil for 5 minutes.
Note. Instead of fresh vegetables, it is allowed to use the corresponding fresh quick-frozen vegetables in the same quantities (net). They are used without prior defrosting.
SAUCE: carrots, onions, parsley root are peeled, finely chopped into strips and stewed in a small amount of water or meat broth with the addition of butter for 10-15 minutes, then add tomato puree and stew for another 10-15 minutes. Sift wheat flour, dry it in a frying pan (without oil) to a light yellow color, stirring occasionally, cool to a temperature of 60-70 C, add 1/4 of the hot broth (water), knead until a homogeneous mass is formed, then add the remaining broth ( water), butter and cook at a low boil, stirring, for 20-30 minutes. Ready white sauce is combined with stewed vegetables and tomato puree and boiled for 25-30 minutes. At the end of cooking, iodized table salt and granulated sugar are added. The finished sauce is filtered, while rubbing the boiled vegetables into it, and brought to a boil.
Serving temperature: not lower than 65 C.
Implementation period: no more than two hours from the moment of preparation.
ROUTING
Recipe No. 53
Boiled potatoes, baked
with vegetable oil
Cooking method:
Potatoes are boiled in their skins, peeled, cut in half, laid out on a baking sheet, cut side down, salted, poured with oil and baked in an oven at t 100-120 C for 10 minutes. Serve at t 45-60 C.
Requirements:
ROUTING
Recipe No. 54
Boiled potatoes
Cooking method:
Rinse potatoes, sort and peel thoroughly. Pour the peeled, washed potatoes with hot boiled water (the water level should be 1-1.5 cm higher than the potatoes), add salt and cook at a slight boil for 15-20 minutes, covering the dishes with a lid. Then drain the broth, and put the dishes with the prepared potatoes on a small fire for 1-2 minutes and, shaking, dry the potatoes. Ready potatoes are poured with melted boiled butter.
Requirements: Potato tubers are homogeneous, whole in size or retaining the cut shape, slightly boiled. The texture is soft and fluffy. Color from white to light cream, without dark spots. Taste and smell characteristic of freshly boiled potatoes.
ROUTING
Recipe No. 55
Boiled potatoes baked with butter
Cooking method:
The potatoes are boiled in their skins, peeled, cut in half, laid out on a baking sheet, cut side down, poured with melted butter and baked in an oven at t 100-120 C for 10 minutes. Served at t 45-60 C.
Requirements:
The color of the surface of the potato is golden. The consistency is soft. Taste and smell characteristic of potatoes.
ROUTING
Recipe No. 56
Mashed potatoes
Cooking method:
Peeled potatoes are poured with boiling, salted water and boiled until tender. The broth is drained, the potatoes are rubbed hot through a masher. Hot boiled milk, boiled butter are added to the mashed potatoes and mixed thoroughly until a fluffy homogeneous mass is obtained.
Requirements: The color is white-cream, the consistency is thick, fluffy, homogeneous, the taste and smell are delicate, with the aroma of milk and butter. Not allowed: Color with a bluish tinge, with dark eyes, pieces of intact potato, smell of burnt milk, taste watery.
ROUTING
Recipe No. 57
Vegetable stew
Instead of fresh vegetables, it is allowed to use the corresponding fresh quick-frozen vegetables in the same quantities (net). They are used without prior defrosting.
Cooking method:
Peel potatoes, carrots, rinse, cut into slices or cubes and simmer in a small amount of water with butter until half cooked. Cut white cabbage into checkered pieces and simmer in water. Then combine potatoes and vegetables, pour hot milk, add salt and continue to simmer until tender.
Requirements: Vegetables must retain their cut shape. The taste and smell are typical for stewed vegetables.
ROUTING
Recipe No. 58
Boiled rice with vegetables
Cooking method:
Rice groats are sorted, washed, put in salted boiling water and boiled at a low boil. At the end of cooking add butter (50%). Carrots are pre-washed, carefully sorted, peeled, re-washed, chopped. Then stew with finely chopped onions (frozen vegetables are stewed without defrosting) in a small amount of water with the addition of butter (the remaining butter is used) for 5-8 minutes. Combine with boiled rice and, stirring, warm up for 10-15 minutes.
The serving temperature of the dish is +65 C. The implementation period is 2-3 hours from the moment of preparation.
ROUTING
Recipe No. 59
Stewed beets
Cooking method:
Boiled peeled beets are rubbed on a grater, the onion is cut into half rings, mixed, seasoned with oil, salt is added and stewed for 10-15 minutes (quick-frozen vegetables are stewed without defrosting). On vacation, the dish is sprinkled with herbs.
ROUTING
Recipe No. 60
Complex side dish (boiled rice, stewed vegetables)
Cooking method:
Prepared rice is placed in boiling salted water and boiled at a low boil.
Prepared carrots and onions (frozen vegetables - without defrosting) simmer in a small amount of water with the addition of vegetable oil. Add boiled butter, steamed vegetables, salt and everything to the finished rice porridge and mix. Serve as a side dish to meat, fish and poultry dishes.
Name of the dishpoached vegetables
2005 year Rec. No.310
|
№ p/p |
Name of raw materials |
NET weight in kg |
||||
|
Gross |
Net |
Ports. |
Ports. |
Ports. |
||
|
table margarine | ||||||
|
Weight of prepared vegetables | ||||||
|
table margarine | ||||||
|
EXIT 165 1650 4950 8250 |
||||||
COOKING TECHNOLOGY: Cabbage is cut into large pieces, the rest of the vegetables - into slices or cubes, then put in a bowl with a layer of no more than 5 cm, stewed in a small amount of meat broth or water with the addition of fat.
When cooking vegetables with sauce, poached vegetables are seasoned with milk sauce and heated. When using carrots, sugar is added to the sauce in an amount of 3 g per serving
Quality requirements:
Appearance:
Consistency: soft
Taste: slightly salty with the aroma of vegetables and milk
Smell: stewed carrots, the smell of burnt vegetables is not allowed
Color: peculiar to this dish of carrots
Technological map No. 3
Name of the dishwhite cabbage with sauce
Collection of recipes for dishes and culinary products2005 year Rec. No.311
|
№ p/p |
Name of raw materials |
The consumption of raw materials for 1 portion in gr. |
NET weight in kg |
|||
|
Gross |
Net |
Ports. |
Ports. |
Ports. |
||
|
White cabbage | ||||||
|
table margarine | ||||||
|
Mass of cooked cabbage | ||||||
|
Sauce No. 794 | ||||||
|
EXIT 300 3000 9000 15000 |
||||||
COOKING TECHNOLOGY: The head of cabbage is cut lengthwise into large slices with a part of the stalk for fastening the leaves and stewed with fat.
Poached cabbage is poured with sauce or served separately. Sauces - milk, sour cream with tomato.
Quality requirements:
Appearance: the shape of the cut cabbage should be preserved (slices)
Consistency: soft
Taste: lightly salted, poached cabbage
Smell: stewed cabbage
Color: white to cream
TECHNOLOGICAL CARD No. 4
Name of the dishvegetables stewed in milk or sour cream sauce
Collection of recipes for dishes and culinary products2005 year Rec. No.314
|
№ p/p |
Name of raw materials |
The consumption of raw materials for 1 portion in gr. |
NET weight in kg |
|||
|
Gross |
Net |
Ports. |
Ports. |
Ports. |
||
|
Canned green peas | ||||||
|
White cabbage | ||||||
|
Cauliflower | ||||||
|
table margarine | ||||||
|
Weight of stewed vegetables | ||||||
|
Sauce No. 794 | ||||||
|
EXIT 200 2000 6000 10000 |
||||||
COOKING TECHNOLOGY : Vegetables are cut into cubes or slices, white cabbage - in checkers, cauliflower is sorted into small pieces.
Separately stewed vegetables with fat, warmed canned green peas are combined with milk or sour cream sauce, sugar, salt are added and boiled for 1-2 minutes. When you leave, you can add butter 5-10 g per serving, changing the output accordingly.
In the absence of one or another type of vegetables specified in the recipe, you can cook a dish from other vegetables, changing their bookmark accordingly.
Quality requirements:
Appearance: the shape of cutting vegetables must be preserved
Consistency: soft
Taste: slightly salty with the aroma of vegetables laid in the dish
Smell: peculiar to this dish, the smell of burnt vegetables is not allowed
Color: characteristic of the vegetables from which the dish is prepared
Potatoes and vegetables stewed in sauce
| Product name | Product consumption for 1 ed. | |
| Gross weight, g | Net weight, g | |
| Potato | ||
| from 01.09 to 31.10 x / o - 25% | 93,3 | 70,0 |
| from 01.11 to 31.12 x / o - 30% | 100,0 | 70,0 |
| from 01.01 to 28-29.02 x / o - 35% | 107,7 | 70,0 |
| from 01.03 to 31.08 x/o - 40% | 116,7 | 70,0 |
| or | ||
| Frozen potatoes | 70,0 | 70,0 |
| red carrot | ||
| until 01.01 x/o-20% | 12,4 | 10,0 |
| from 01.01 x/o-25% | 13,0 | 10,0 |
| or | ||
| Frozen red carrots | 10,0 | 10,0 |
| Parsley (root) | 4,4 | 3,0 |
| Bulb onions | 9,6 | 8,0 |
| Or | ||
| Frozen onion | 8,0 | 8,0 |
| Low sodium iodized salt | 0,2 | 0,2 |
| Canned green peas natural | 12,4 | 8,0 |
| Butter unsalted | 3,0 | 3,0 |
| Drinking water | 15,0 | 15,0 |
| Butter unsalted | 0,5 | 0,5 |
| Wheat flour 1 grade | 0,5 | 0,5 |
| red carrot | 1,0 | 0,8 |
| Bulb onions | 0,96 | 0,8 |
| Parsley (root) | 0,8 | 0,6 |
| tomato puree | 4,4 | 4,4 |
| Butter unsalted | 0,5 | 0,5 |
| Sugar | 0,2 | 0,2 |
| Exit |
Energy value (kcal): 94,31
Cooking method:
Prepared peeled vegetables (potatoes, carrots, parsley root) are cut into slices, onions are chopped and lightly stewed separately in a small amount of water or broth with the addition of butter. Then the vegetables are combined, red main sauce, iodized table salt are added to them and stewed. 5 minutes before readiness, canned green peas are added, preheated in their own broth at a low boil for 5 minutes.
Note. Instead of fresh vegetables, it is allowed to use the corresponding fresh quick-frozen vegetables in the same quantities (net). They are used without prior defrosting.
Sauce:
Carrots, onions, parsley root are peeled, finely chopped into strips and stewed in a small amount of water or meat broth with the addition of butter for 10-15 minutes, then tomato puree is added and stewed for another 10-15 minutes. Sift wheat flour, dry it in a frying pan (without oil) to a light yellow color, stirring occasionally, cool to a temperature of 60-70 C, add 1/4 of the hot broth (water), knead until a homogeneous mass is formed, then add the remaining broth ( water), butter and cook at a low boil, stirring, for 20-30 minutes. Ready white sauce is combined with stewed vegetables and tomato puree and boiled for 25-30 minutes. At the end of cooking, iodized table salt and granulated sugar are added. The finished sauce is filtered, while rubbing the boiled vegetables into it, and brought to a boil.
Supply temperature: not lower than 65 C.
Implementation period: no more than two hours from the moment of preparation.
Technological map for the dish "Roast at home"
Recipe No. 590
-350
350/3
Cooking technology
The meat is cut into 2-4 pieces per serving weighing 30-40 grams, potatoes and onions are sliced, then the meat and vegetables are fried separately. The fried meat and vegetables are placed in layers in the dishes so that there are vegetables below and above the meat, add tomato puree, salt, pepper and broth (the products should only be covered with liquid), cover with a lid and stew until tender. 5-10 minutes before the end of the quenching put a bay leaf. The roast is released along with the broth and garnish in pots. The dish can be prepared without tomato puree.
quality requirements
Appearance: the shape of meat cutting is preserved
Consistency: The meat is soft, juicy, the potatoes are not boiled.
Technological map for the dish "Azu"
Recipe No. 596
-350
350/3
Cooking technology
The meat is cut into cubes of 10-15 grams, fried, poured with hot broth or water, browned tomato puree is added and stewed until almost cooked in a sealed container at a low boil. On the remaining broth, a sauce is prepared, in which pickles, sautéed onions, chopped into strips, pepper, and salt are placed. Pour the meat with the resulting sauce, add fried potatoes and stew for another 15-20 minutes. 5-10 minutes before readiness put fresh tomatoes, bay leaf. Ready meals are seasoned with crushed garlic. For ease of portioning, potatoes and tomatoes can be stewed separately. Azu is released along with sauce and garnish.
quality requirements
Appearance: the form of cutting meat and vegetables is preserved.
Consistency: Meat is soft, juicy, vegetables are soft.
Colour: Matches the colors of the components used.
Taste and smell: The taste is moderately salty, spicy, the smell of fried meat with the aroma of vegetables and seasonings.
Technological map for the dish "Brown meat"
Recipe No. 588
-350
350/3
Cooking technology
Stew fried portioned pieces of beef (1-2 pieces per serving) with broth and sautéed tomato puree until almost half cooked. Potatoes, vegetables, cut into slices, fried separately (turnips are pre-blanched). A sauce is prepared on the broth obtained after stewing the meat, the meat is poured over it, carrots, parsley, turnips and onions are fried, as well as spices and aromatic herbs. After 10 minutes of stewing, fried potatoes are added, stewed until the vegetables are ready, and then the spices and herbs are removed. On vacation, meat is placed on stewed vegetables and poured with sauce.
quality requirements
Appearance: the shape of cutting meat and vegetables is preserved
Consistency: Meat is soft, juicy, vegetables are soft.
Colour: Matches the colors of the components used.
Taste and smell: The taste is moderately salty, spicy, the smell of fried meat with the aroma of vegetables and seasonings.
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