Carrot cutlets according to a collection of recipes. Technological instructions (TI) for the production of frozen vegetable cutlets with fillings (appendix to the technical specifications)

Carrot cutlets

Recipe No. 179

Sour cream

Sauce (recipes No. 384, No. 388))

10.

Yield: with fat

155

11.

With sauce

200

12.

With sour cream

170

Cooking technology.

Peeled potatoes are boiled, dried, and wiped hot. The mass, cooled to 40-50, is mixed, cutlets are formed from it (2 pieces per serving) and breaded in breadcrumbs or flour.

The prepared cutlets are fried on all sides. When leaving, pour melted margarine or butter on the side, or add sour cream or sauces to the side of the cutlets: tomato, sour cream with onions or mushroom. Sour cream or sauces can be served separately.

Routing

Sour cream sauce

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

Recipe No. 388

Cooking technology

To prepare sour cream sauce with the addition of white sauce, add boiled sour cream and salt to the hot white sauce, cook for 3-5 minutes, filter and bring to a boil.

The sauce is served with meat, vegetable and fish dishes, used for preparing hot appetizers, and for baking mushrooms, fish, meat and vegetables.

Routing

Main white sauce

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

Recipe No. 372

Celery (root)

0.5

0.6

0.5

0.6

Exit

37.5

Cooking technology

Pour sifted flour into the melted fat and sauté with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. Pour into sauteed flour, cooled to 60 - 70 ⅟ 4 hot broth and stir until a homogeneous mass is formed, then gradually add the remaining broth. After this, add chopped parsley, celery, and onion to the sauce and cook for 25 - 30 minutes. At the end of cooking, add salt, black peppercorns, and bay leaf. Then the sauce is filtered, rubbing the boiled vegetables, and brought to a boil. The finished sauce is used to prepare derivative sauces. If the sauce is used on its own, it is seasoned with citric acid (1g) and fat (30g).

Routing

Bouillon

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

Recipe No. 371

Celery (root)

16

18

12

12

Exit

1000

Cooking technology

The bones, washed and chopped into pieces 5-7 cm long (the bone marrow is removed from the vertebral bones), are poured with cold water, brought to a boil, the foam is removed and boiled at low boil for 3-4 hours, periodically removing fat. 40-60 minutes before the end of cooking, add vegetables to the broth. The finished broth is filtered.

Routing

Milk sauce (for serving with the dish)

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

Recipe No. 384

Flour sauteed in oil is diluted with hot milk or milk with the addition of broth or water and cooked for 7-10 minutes at a low boil. Then add sugar and salt, strain and bring to a boil.

To prepare milk sauce with onions, sauté onions, combine with ready-made milk sauce (1000g) and cook for 7-10 minutes. Strain the sauce, rubbing the onion, bring to a boil and season with red pepper. Net weight of onions is 150 g, butter is 50 g per 1000 g of sauce yield.

The carrots are cut into thin strips or passed through a vegetable cutter, then they are simmered with fat in milk, or in milk with the addition of broth, or in water. Before the end of poaching, add semolina in a thin stream, stirring well, and cook until tender.

The resulting mass is cooled to 40-50 °C, salt, eggs, and grated cottage cheese are added (according to column II), mixed, and cutlets are formed into 2 pieces. per serving, breaded in breadcrumbs or flour and fried on both sides.

When leaving, add fat or add sour cream or milk or sour cream sauce on the side.

Beetroot cutlets

The beets, boiled in their skins, are peeled, rubbed or passed through a vegetable cutter and heated with fat, then add semolina in a thin stream while stirring and cook until tender.

The further method of preparation is the same as for carrot cutlets. Served with sour cream or milk sauce, sour cream, sour cream with onions.

Cabbage cutlets

The cabbage is cut into strips or finely chopped, then simmered with fat in milk, or milk with the addition of broth, or water until half cooked. After this, add semolina in a thin stream, mix thoroughly and cook for 10-15 minutes. When preparing cutlets with apples, apples with the seed nest removed are cut into strips, simmered with the addition of a small amount of fat and combined with the finished cabbage mass. The resulting mass is cooled to 40-50 °C, raw eggs and salt are added to it, mixed thoroughly, and cutlets are formed into 2 pieces. per serving, breaded in breadcrumbs and fried on both sides. When leaving, pour over melted margarine, or butter, or sour cream, or milk or sour cream sauce.

The carrots are cut into thin strips or passed through a vegetable slicer, placed in a deep bowl, milk, or milk with broth, or water, margarine or butter is added and simmered until almost done. Then add semolina in a stream, stir well and cook until tender. The resulting mass is cooled to 40-50°C, eggs, salt, grated cottage cheese are added and everything is mixed well.

Cutlets can be prepared without cottage cheese, and semolina can be replaced with thick milk sauce.

The resulting mass is cut into portions, breaded in breadcrumbs or flour, shaped into cutlets, placed on a baking sheet with heated fat, fried on both sides and brought to readiness in the oven.

Carrot cutlets can be prepared in another way. To do this, peeled carrots are cut into pieces and simmered with a small amount of water. Then the carrots are crushed in a grinding machine or meat grinder, milk and margarine are added, heated to a boil, semolina is added and boiled. After this, cool, add eggs, salt and mix everything well. You can add sugar to the mass (3-5 g per serving). The finished mass is cut into portions, breaded and fried.

When releasing, cutlets are placed in 2 pieces. per serving on a plate or serving dish, pour with butter or margarine. Separately, sour cream, milk or sour cream sauce is served in a sauce boat.

3.Dish preparation technology: “Krupenik”

Cook soft, crumbly buckwheat porridge in a mixture of milk and water, add sugar, eggs, sour cream, grated cottage cheese and mix. The resulting mass is placed on a baking sheet, greased with oil and sprinkled with breadcrumbs. The surface is leveled, greased with sour cream and baked in the oven until a crispy crust forms. After cooling slightly, the krupenik is cut into portions. Dispense one per serving with butter or sour cream.

Ticket number 23

1.Technology for preparing the dish: “Napshevnik with cottage cheese”

The cottage cheese is pureed, mixed with raw eggs, seasoned to taste with salt and sugar. Non-drained noodles or vermicelli are mixed at 60°C with prepared cottage cheese. The mixed mass is placed on a baking sheet, greased with oil and sprinkled with breadcrumbs, or in a mold. The surface is leveled, greased with sour cream and baked in an oven at a temperature of 250°C. The slightly chilled noodle soup is cut into pieces and served one at a time with butter, sour cream or sweet sauce.

2.Dish preparation technology: “Boiled meat”

Meat prepared for cooking (beef, lamb, goat, pork or veal) weighing up to 2 kg is placed in hot water, quickly brought to a boil, the foam is removed and cooked without boiling (at a temperature of 90°C) until cooked. With this cooking mode, the loss of soluble nutrients and water is reduced, the meat turns out juicy, and the cooking process occurs more evenly. To flavor the meat, add raw carrots, onions, parsley 30-40 minutes before the end of cooking, and salt 10-15 minutes before the end of cooking. You can add bay leaf and peppercorns.

The finished meat is cut across the grain into portions of 1-2 pieces. per serving (yield: 50,75,100 g), pour in hot broth, bring to a boil and store on a steam table so that it does not weather and dry out.

When leaving, a side dish is placed on a plate or dish, next to the meat, poured with butter or broth, sour cream with horseradish, red, onion sauces are served separately, or sauce is poured over the meat.

Beef is served with boiled potatoes, mashed potatoes, stewed vegetables, carrots or green peas in milk sauce, and crumbly porridge; lamb - better with steamed rice; pork with stewed cabbage. Beef and pork go well with red sauce, and lamb goes well with white sauce.

“I approve” Head. Laboratory of N.V. Solomatin

Technological map Name of the dish "Carrot cutlets"

Recipe No. 361 "Collection of recipes for dishes and culinary products"

Name of the dish "Sour cream sauce"

Recipe No. 863 "Collection of recipes for dishes and culinary products"

Conclusion

Vegetable dishes are valued for their content of vitamins, carbohydrates, minerals, and organic acids, which are necessary for the normal functioning of the body.

Fiber and bactericidal substances (phytoncides) have a beneficial effect on the digestion process. Vegetables, especially greens, contain substances that have an anti-sclerotic effect.

Vegetables in a variety of forms are widely used in dietary nutrition: fresh, stewed, boiled, fried. An interesting option for preparing vegetables are cutlets. In addition, carrot cutlets are recommended for various therapeutic diets.

Carrot dishes are recommended to be consumed to prevent vitamin deficiency, maintain immunity, for visual impairment and general loss of strength. Carrot dishes, in particular cutlets, are especially useful for children, pregnant women and nursing mothers.

From the potato mass, prepared as for cutlets, flat cakes are formed into 2 pieces. per serving. Place minced meat in the middle of the flatbread and connect its edges so that the minced meat is inside the product. Then the product is breaded in breadcrumbs or flour, giving the shape of a brick with oval edges, and fried on both sides.

For minced meat: onions are cut into strips and sautéed, boiled mushrooms are finely chopped and fried, carrots, cut into strips, are simmered with fat. Onions are mixed with fried mushrooms, or boiled finely chopped eggs, or poached carrots, salt and add ground pepper. When leaving, zrazy is poured with fat, sour cream or tomato, sour cream, or mushroom sauce.

Quality requirements:

Appearance: must be of the correct shape without cracks

Consistency: fluffy, not sticky, without lumps of ungrated potatoes

Taste: characteristic of this dish

Smell : corresponding to potato zrasas

Color: white or cream when cut

Technological map No. 6

"Carrot cutlets." Collection of recipes for dishes and culinary products, rec. No. 361

Cooking technology.

The carrots are cut into thin strips or passed through a vegetable cutter, then they are simmered with fat in milk, or in milk with the addition of broth, or in water. Before the end of poaching, add semolina in a thin stream, stirring well, and cook until tender.

The resulting mass is cooled to 40-50 0 C, salt and eggs are added, mixed, cutlets are formed into 2 pieces. per serving, breaded in breadcrumbs or flour and fried on both sides

When leaving, add fat or add sour cream or milk or sour cream sauce on the side.

Quality requirements:

Appearance: must be of the correct shape

Consistency: loose, homogeneous, without large pieces of carrots and lumps of semolina

Taste: slightly sweet

Smell : appropriate for the given dish

Color: light orange when cut

Technological map No. 7