Shelf life p f from the cutlet mass. About retention rules

The possibility of preparing many dishes is often limited by the seasonality of the use of food products and the decrease in their nutritional and taste properties during long-term storage. So, for example, young potatoes are an excellent side dish, and for many dishes it is also the main product. However, it can be kept fresh only for 1% - 2 months.

Potatoes, carrots, beets and other vegetables in the fall, at harvest time, have a better taste and are more nutritious than the same vegetables in the spring after a long storage period.
Mass harvesting of fruits, berries, vegetables, meat, fish, poultry in the form of so-called food (natural) sterilized canned food significantly weakens the influence of seasonal fluctuations in the use of food products in public catering and in household. However, high temperature sterilization, which is an integral and necessary part of the canning process, limits the use of canned products only to those types of dishes in which they can be introduced in boiled form. In addition, sterilized products in some cases turn out to be less tasty, healthy and valuable than fresh ones.
Freezing and storing food and supplies at low temperatures has significant benefits. Modern technology of freezing, packaging, bagging and cold storage allows most foodstuffs and supplies to be stored for enough long terms their natural nutritional and taste properties and quality.

More recently, workers Catering and consumers indicated that frozen foods taste worse than fresh ones.
Fatty foods when stored in refrigerators acquired a rancid taste and smell; especially quickly rancid fatty fish products, which have areas of subcutaneous liquid unstable fat that are poorly protected from air access. Thus, for example, the subcutaneous fat of mackerel, herring and other fish, when stored in chambers with a temperature of -8, -10°, by the end of the first month of storage, acquired a yellow color and a characteristic odor1 and taste of rancidity.

Fish products frozen in brine were quickly moistened during storage, darkened and acquired the characteristic smell of salted fish.
But all this belongs to the past, when refrigerators had low-power freezers that froze food for many hours or even days at a temperature of -12, -15 ° on racks, without stimulating circulation, or brine freezers, where the products, when frozen, came into direct contact with brine, and the salt penetrated into the surface layers of the product, causing undesirable changes in its taste, smell and appearance during further storage.

On new refrigerators, products in most cases are frozen in packaged form for 2-5 hours, either in a hurricane of very cold air at a temperature of -30 ° C or even lower, or clamped between aluminum plates cooled to -30 ° C in the so-called multi-plate freezers and frozen in even shorter periods.

Under such freezing conditions, the product does not change its natural taste, small crystals ice quickly formed in the tissues does not tear or loosen the membranes of cell tissues, as was the case with slow freezing, a delicate product remains tender after thawing, and a dense one does not loosen.
-New freezing technique guarantees an ice-cream product High Quality, and low (-18, -20 °) temperature of subsequent storage reduces, and in most cases completely eliminates adverse changes in the appearance, texture, smell and taste of products after thawing.
Rapid freezing and storage of products at low temperatures not only improved the quality of frozen food products, but also significantly expanded their range.
It became possible to freeze and store such products that were previously considered unsuitable for freezing: berries, even as tender as raspberries, strawberries, strawberries; fruits, including apples, pears, peaches, apricots, plums; vegetables of all kinds and varieties, especially green pea, asparagus, cauliflower, tomatoes, eggplant.

The transition of refrigeration enterprises to quick freezing and storage at low temperatures has expanded the range of frozen products by freezing and cold storage of fatty fish,
meat products, offal (liver, kidneys, etc.).

In order to clearly present and understand the commercial properties of frozen products and the storage and packaging conditions necessary to ensure their high quality, one should understand the essence of the processes occurring in food products during their freezing and storage.
Spoilage of fresh products occurs under the action of bacteria - the smallest living organisms that decompose protein, carbohydrates and fat in products of plant and animal origin. The development of bacteria room temperature occurs very quickly and at an increasing pace; when the temperature drops, the reproduction of bacteria slows down and their vital activity weakens; at a temperature of -8, -10°C, it can practically be considered that the bacterial processes of spoilage are completely stopped.

However, in addition to bacterial processes, in the tissues of living organisms, both plant and animal, there are processes of the so-called enzymatic order, which take place under the influence of organic enzymes "accelerators" of tissue decay processes.
Post-mortem enzymatic processes of the so-called self-digestion, like bacterial ones, are accelerated with an increase in temperature (up to 45-50°C) and slow down with a decrease in temperature. A temperature of -8, -10° does not stop enzymatic processes, they continue at lower temperatures.
However, a storage temperature of the order of -18, -20° slows down these processes so much that the stability of the products increases significantly.

All enzymes are complex protein substances that change their properties and lose the ability to activate (accelerate) spoilage processes when the temperature rises above 50-70 °, therefore preheating of the product is in many cases a prerequisite for its good stability when stored frozen. On this basis, many vegetables and fruits are blanched (heated) with steam or hot water before freezing, thus stopping enzymatic (not bacterial) spoilage processes.
The third group of processes that occur in frozen food products is associated with direct exposure of the refrigerator chamber air to the surface of the products.

If products are stored in open form, they are freely washed by air. Moisture from their surface settles in the form of frost or snow on the cooling devices of the chamber, which leads to the drying of the surface layers of stored products and significantly impairs their appearance and taste.
In addition, aromatic volatile substances, which largely determine the taste properties, are freely released from the products, which drastically reduces their taste and aroma.

Finally, atmospheric oxygen freely acts on the open surface of the product and causes its chemical changes (oxidation of fat in meat, fish, vegetables, fruits and berries). Therefore, to protect the surface of the product from drying out, interaction with atmospheric oxygen and loss of flavoring substances, the product is either placed in a protective environment before freezing (for example, fruits and berries are frozen and stored in sugar syrup, and some vegetables in a weak brine), or create an ice crust that is practically impermeable to air on its surface (the fish is “glazed” with water), or packed in several layers of steam and gas-tight packaging material.

As such a packaging material that hinders gas exchange, waxed cardboard boxes, cellophane (a thin film of a material similar in composition to rayon), aluminum foil (thin sheets of aluminum), glassine (specially processed) paper, etc. are used.
For food packaging, in particular ice cream, the Soviet chemical industry is mastering the production of lacquered cellophane, coated with special varnishes to improve its protective properties and gas impermeability, packaging films are being created from synthetic rubber and a number of other films of beautiful, durable and impermeable or slightly permeable to gases and vapors. water, volatile flavoring and aromatic substances.

The wide development of the production and application of these new packaging materials, combined with the pre-heating of products with quick freezing and storage at low temperatures, opens up huge opportunities for expanding the range of frozen products and creating an industry producing frozen culinary products. These culinary semi-finished products, fully prepared for consumption, should only be defrosted (thawed), reheated in an oven or in boiling water, or subjected to other simple, strictly regulated heat treatment before serving.
The inventiveness of the Russian people has given us excellent samples of frozen food products and semi-finished products, the production, distribution and consumption of which was based on the persistent winter frosts of Siberia and our North.
In Siberia, meat dumplings have long been prepared in large quantities in winter and eaten all winter; a rare traveler riding horses along the Siberian highway in winter did not have one or several bags of frozen dumplings with him, which it was enough to dip in boiling water for a few minutes to get a hot, tasty and nutritious dish.
Currently, frozen dumplings in waxed cardboard packaging are produced by many meat processing plants.
On the White Sea in winter they caught a small herring, "in dozens of artisanal smokehouses it was processed by the so-called semi-hot smoking, which gives normal conditions storage of a relatively short-term product. But the White Sea smoked meat, packed in boxes made of veneer (wood tape) and a box, was frozen after smoking in natural conditions. This fish, in the form of a kind of smoked-frozen product, filled the fish markets of both capitals and all major cities in the north of Russia by Shrovetide. It was one of my favorite pancake snacks.
Soviet industry is now organizing the production of frozen kopchushkas on a mass scale during all year round from the Caspian sprat, herring, anchovy, Baltic smelt and other small fish.
Smoked herring - cheap and tasty snack. Soviet chefs will prepare delicious and inexpensive dishes from it.

Frozen cranberries are known to everyone, and there is no need to write about its importance and value. Currently, the range of frozen berries is not limited to cranberries and covers many other berries and various fruits.
In a number of foreign countries, the factory production of a wide variety of frozen semi-finished products ready for boiling, frying, baking or stewing, as well as ready-made dishes already thermally processed, which need only be heated up and served, is rapidly developing. The range of these products is extremely large, practically unlimited and can satisfy any most refined taste.

Of particular importance is the new range of frozen convenience foods and culinary specialties has for those catering establishments where there is no well-equipped kitchen with large utility rooms and machines for heavy cleaning, washing and other work primary processing products.
Meanwhile, with an abundant assortment of frozen ready meals and semi-finished products, it is enough to have only a refrigerator and a gas or electric stove to serve consumers with a wide range of culinary products, up to and including the most complex ones.
With the improvement of aviation technology, non-stop flights are becoming longer and longer and it is more and more difficult for dozens of passengers on each aircraft to do without hot food on the way. The installation on the aircraft of a refrigerating cabinet of an appropriate lightweight design and an electronic (high-frequency current) heater will make it possible to serve a passenger with hot meals 3-4 minutes after ordering.

Dining car, as a rule, is extremely limited to utility rooms for cleaning, cutting, washing products and other preparatory work, as well as rooms and equipment for washing dishes and equipment.
The presence of a refrigerating cabinet of adequate capacity, as well as a device for heating ready-made meals or heat treatment of semi-finished products will make it possible to include restaurant cars in the menu a large number of frozen ready meals and semi-finished products and will facilitate the work of service personnel.
Frozen products, dishes and semi-finished products should be stored in basic refrigerators and warehouses with storage rooms with a temperature not exceeding -18 °. Under these conditions, most well-packaged products can be stored for up to six months. If longer storage is necessary, it is advisable that the temperature in the chambers reach -25 °, which will allow storing the frozen product for a year, and if necessary, even more.

The observations made on food products and culinary frozen products during storage at the specified temperature conditions and in proper packaging, show that already during the first month of storage, the number of living microorganisms decreases sharply and reaches very small limits. But the transfer of these products to a room with more high temperature creates conditions for a new increase in the bacterial contamination of the product.
Therefore, it is necessary to avoid long-term storage of frozen products in home refrigerators and small refrigerators in commercial premises and catering establishments. Experience shows that storage in refrigerating devices at a temperature of -0, -2° should not exceed two to three days, and at -4, -5 ° - four to five days.

However, for each mass product produced by refrigeration factories, depending on its characteristics, a mode of preparing its serving to the table is set. This exact, best final preparation regimen is indicated on the label or on the packaging and must be followed.
As a general rule, it should be noted that in order to avoid overcooking or overcooking before freezing, the product is not given the full duration of the heat treatment and therefore the indicated duration and temperature of heating exceed the usual by as much as necessary so that the total amount of heat received by the product in two steps it to the desired state of readiness.

At present, our industry produces a wide range of frozen berries, fruits and vegetables. The assortment of semi-finished and ready-made culinary frozen products is still small and limited to a few names, but the time is not far off when new frozen products, culinary frozen semi-finished products and ready meals will increase the range of these culinary products by tens and hundreds of times.
What range of new frozen products can the food industry bring to the foodservice industry now and in the near future?
This assortment is very rich:

berries - strawberries, strawberries, raspberries, blackberries, black, red and white currants, gooseberries, grapes, lingonberries, cranberries, cherries, cherries, blueberries, blueberries;
fruits - apples, pears, peaches, plums, tangerines, lemons;
vegetables, legumes and cereals - melon, carrots, beets, celery, pumpkin, zucchini, sweet peppers, tomatoes, eggplants, cauliflower, asparagus, spinach, spicy plants(dill, parsley), Brussels sprouts, green peas, green beans, lima beans, corn in grains and on the cob;
mushrooms of various varieties.

Range culinary semi-finished products and ready meals is practically unlimited, just as the number of ready meals that can be prepared by an experienced and skillful cook, provided with an endless variety of food raw materials of plant and animal origin, is not limited.
We have already received the release of non-frozen semi-finished products significant development in a number of large cities. The meat industry produces in mass quantities chopped cutlets of various types and varieties (Moscow, Kiev, etc.), prepared for frying, rump steaks, langets, chopped steaks, pork chops, shish kebabs packed with onion slices, and other semi-finished products.

Fishing enterprises produce breaded fish in carcasses, freed from heads, entrails, scales and other waste, fish links subjected to similar processing and packed in cellophane.
However, the assortment of these semi-finished products is insufficient, and their distribution and increase in production is limited mainly by forced short terms possible sale as highly perishable products.
It turned out to be almost impossible, for example, to produce raw fish cakes in the same order as meat, since deadline their storage in the trading network and with the consumer is so small that it makes their release impossible.
It is also impossible to produce various pies prepared for heat treatment without freezing, since unbaked or not fried dough without freezing very quickly becomes unusable.
The situation is even worse with semi-finished vegetable products: such a widespread side dish as mashed potatoes, every housewife, every public catering establishment can only make at home.
As experience has shown, dough of any kind and variety perfectly withstands freezing and cold storage, so one of the first tasks is to significantly expand the experience in the production of meat dumplings and create a wide range of frozen pies of various types and varieties.
The dumpling machine will be transferred to the fish, dairy and fruit and vegetable industries, and the consumer will receive a wide range of frozen fish dumplings, dumplings with cottage cheese, as well as pies with vegetable and fruit fillings.
We have almost forgotten pies like "pates". "Pate" is a kind of open pies baked in special forms.

In the household, pottery of a special type was previously used for these dishes. The dishes were filled three-quarters with a sauce-soup made from any kind of meat, poultry or fish (turkey and carp “pates” are especially good), which was covered with a layer of dough and baked. This pie is especially delicious.
Under the present conditions, it is possible to produce such products in the form of frozen semi-finished products in dishes made of very thin-walled aluminum foil, produced by stamping.
Aluminum molds with their high thermal conductivity are very good both for freezing products in them, and for heating and serving. Each such form may contain a serving for one, two or more people. If the serving is for one person, then this form can replace the plate.
Such products, after freezing in aluminum molds, are packed in cellophane or other similar film and placed in waxed cardboard boxes of the appropriate standard shape and size.
Pancake pies and pies with various fillings produced in the form of frozen semi-finished products and finished products are very convenient.
Due to the fact that the preparation and molding of such pies lends itself well to mechanization and there are already automatic and semi-automatic machines for their molding, the time is not far off when, instead of quickly stale fried and baked pies, it will be possible to have a wide range of freshly baked pies in any catering establishment. , boiled or fried pies from frozen semi-finished products made in factory conditions.

The second group of frozen culinary products and semi-finished products, which are extremely convenient both for mass factory production and for thermal processing in catering establishments, are various frozen products from minced meat and fish.
In the fishing industry, preparatory work is currently underway to produce a number of products of this range.
It is known that food and taste qualities chopped culinary products marine fish mixed with potato mass
very high at a relatively low price of these products.

Below are the layout and procedure for preparing cod meatballs with potato mass. Cod fillets (without skin) are thoroughly washed and placed on perforated baking sheets so that the glass is water, and after 20 minutes they are boiled (blanched) with sharp (open) steam for 20-25 minutes at a temperature of 100 °. Boiled fish is passed through a top (meat grinder). At the same time, prepared potatoes are boiled in boiling water, immersing the potatoes in nets or baking sheets to a depth of at least 10 cm from the surface of the water. Boiled for 25-30 minutes, the potatoes are passed through the top. The processing of both potatoes and fish is carried out on a top with a grate with a hole diameter of 2.5-3.0 mm or less.

To prepare minced meat, you need to take boiled cod fillet 50 parts (by weight), potato mass 43.5 parts, butter 5 parts, table salt 1.5 parts. Spices can be added to minced meat: white pepper or nutmeg and hot pepper.
The resulting minced meat is thoroughly kneaded on a minced meat machine for 20-25 minutes. The finished mass should be homogeneous, viscous and tender.

From the resulting mass, products are molded in the form of balls or cylinders weighing 10-16 g. These balls are breaded in ground breadcrumbs and fried, immersing for 1/2 minute in a large amount of vegetable oil (deep frying) heated to 180 °.
Ready meatballs are placed on baking sheets inclined to allow the fat to drain, and immediately after cooling they are packed in waxed cardboard boxes lined with cellophane. The meatballs are then sent for freezing.
Freezing should be carried out in a freezer, preferably with intensive air movement, at a temperature not exceeding -18 ° for 3-4 hours.
For transportation, the boxes are packed in special boxes (boxes) made of corrugated cardboard.

Warm up the meatballs before serving. They can be served without sauce or with sauces: mayonnaise, tomato, etc.
Tastings carried out after a month of storage of products in a refrigerator at a temperature of -15 ° C showed exceptionally high taste qualities of the product, especially when served hot.
Another dish, no less tasty, differs sharply in its characteristics; These are cod fillet quenelles.

To prepare cod fillet quenelles, the fish is cut in the usual way. The resulting fillet is passed twice through tops with a lattice hole diameter of 1.2 mm; minced meat is cooled to 5 ° and then kneaded for 20-30 minutes in a meat mixer until a homogeneous viscous mass is obtained. In the process of kneading, milk (or fish broth) cooled to 5 ° and melted butter are added to the minced meat; milk (or broth) is added 20, and butter 5 parts per 75 parts (by weight) of minced meat. To determine the end of kneading, it is recommended to make trial cooking of quenelles in heated vegetable oil or fish broth.
Quenelles are molded in weight of 35-40 g. Quenelles are cooked for 8-10 minutes in fish broth, which is heated to 85-90 °, or in vegetable oil, heated to 100 °. The end of cooking is determined by the emergence of the quenelles.
Freeze quenelles in the same way as meatballs. Frozen quenelles are stored in the refrigerator at a temperature of -18. Before serving, the quenelles need to be warmed up in water, after which they are served with a sauce, preferably white.
The tastings showed exceptionally good taste and good cold storage stability of the product.

Minced frozen semi-finished products in a large assortment are produced by the foreign refrigeration industry. Particularly widespread are chopped steak beef meat, packaged in cardboard boxes, with the addition of a portion of oil necessary for frying to each steak.
Chopped chicken cutlets, vegetable and cereal cutlets.
Another group of culinary dishes verified by the development of experimental batches and trial storage are fish saltwort sauces. These dishes are based on sauerkraut, pickles and fish.
An assortment of boiled and fried culinary ice cream dishes with the most various side dishes and sauces are almost limitless.

Abroad, dishes such as fried chicken with rice, stew and fried meat (beef, lamb, pork) with vegetables, roast turkey and duck with sour cream sauce, etc. Of interest is also fried and boiled chicken with various sauces and garnishes, separately packaged and frozen legs, wings, etc., so that everyone can get the pieces they prefer.
We have prepared a number of fish dishes for such production; in particular, fried cod with potatoes, boiled pike perch with egg-butter sauce, etc. In addition to various dishes with side dishes, frozen snacks of the widest range will be widely used.
Abroad, packaged frozen fried potatoes are very widespread: the potatoes are peeled, cut into strips and fried in a large amount of fat (deep-fried). Potatoes fried to brittleness are packaged in waxed cardboard boxes lined with cellophane and frozen. Get a big spread bakery products, including sliced ​​bread, wrapped in moisture and vapor-proof paper and then frozen; such bread products do not stale and are not affected by mold; well preserved, without aging, also packaged and frozen sandwiches of a varied assortment.
Of this kind of fish snacks, we have tested for freezing and refrigerated storage smoked Baltic herring, sprats and anchovies of hot and semi-hot smoked — an exceptionally tasty and cheap snack convenient for public catering establishments.
Hot smoked kopchushki made from fresh fish have a salinity of 1.5-2%. and are a very delicate and tasty food product.

Semi-hot smoked kopchushki are prepared from lightly salted semi-finished product (salinity 5-8%) by slight soaking, drying and smoking at a temperature of 70-90 °. This kopchushka has a peculiar taste and is very good as a snack for beer and other drinks.
Experimental storage showed the need for a good vapor-tight packaging, since in the usual unvarnished cellophane, smoked on the second month of storage partially weakened delicate fragrance smoked meats. When stored at -18°, the structure of the product did not change, but long-term storage at -5, -8° caused tissue loosening with the formation of large ice crystals, which worsened the taste properties.
A new technology for freezing and cold storage of deli snack foods makes it possible to make products that are not stable under normal storage conditions: very lightly salted pieces smoked herring or fillets of smoked herring, placed in tins and filled with vegetable oil, are well preserved, even at a salinity of 3-4%, at a temperature of -10, -15 ° and are recognized as a product of very delicate taste.

On the basis of refrigeration technology, it is possible to cook very tasty chopped herring, tender, fragrant and lightly salted, without the risk of spoilage during storage.
As a general rule, applicable to all without exception frozen semi-finished products, ready-made culinary products, gourmet snacks and fine gastronomy, the following can be recommended: packaging in a vapor-moisture-proof cellophane or other film, the use of waxed cardboard boxes, possible sealing of closures, long-term storage at a temperature -18° or below and storage in home or store refrigerators at -2, -5° for no more than 3-4 days. Under these conditions, it is possible to guarantee the good quality of the product, on average, for at least six months from the moment of cooking at the factory.

See next article.

31. Semi-finished meat products, nutritional value, assortment, quality assessment, conditions and shelf life of meat semi-finished products. Canned meat, (make a table of assortment, composition). Signs of division into varieties. defects in canned meat (with what defects canned meat is unacceptable in the sale). Types of bombing of canned meat. Types of canned food used in the manufacture of canned meat. Packaging, labeling, shelf life. Draw up a scheme for decoding canned meat (in the form of a table). See attachments.

Semi-finished products are products from various types of meat that are sold prepared for cooking.

Meat semi-finished products are used high demand population.

According to the type of meat, semi-finished products are distinguished from beef, lamb, pork and from poultry meat; according to the processing method - natural, breaded, chopped, dumplings, minced meat and others, and according to the thermal state - chilled and frozen.

Natural semi-finished products

For the preparation of these semi-finished products, cooled, chilled and thawed beef and mutton of categories I and II, pork of categories II and III, veal, as well as poultry carcasses of categories I and II are used.

By size, natural semi-finished products are divided into portioned, small-sized and large-sized ones.

Portioned semi-finished products are made from the most tender muscle tissue, cut across the muscle fibers in the form of one or two pieces of meat with a total weight of 125 g (tenderloin - 250 g).

Portion semi-finished products from beef are produced in the following types.

Tenderloin - internal lumbar muscles; comes in one piece.

Steak prepared from tenderloin in the form of one piece of pulp without fat, oval or irregularly rounded, 2-3 cm thick.

Fillet differs from a beefsteak with a thickness of 4-5 cm.

Langet, unlike a steak, these are 2 pieces of pulp, almost identical in size and weight, 1–1.2 cm thick.

Beefsteak with a notch - one piece 2-3 cm thick, oval or irregularly rounded, from the pulp of the posterior part. To give it a loose consistency, muscle tissue is beaten off, and cuts in the form of checkers are made on the surface of the piece, which speeds up the heat treatment.

Entrecote - a piece of meat of an oval-oblong shape, 1.5–2 cm thick with a layer of fat up to 1 cm, prepared from the pulp of the dorsal and lumbar parts.

Braised beef - this is one and less often 2 pieces of pulp from the lateral and outer layers of the posterior pelvic part, irregular in shape, 2–2.5 cm thick.

A portion of small-sized semi-finished beef products, in contrast to portioned ones, consists of finely chopped pieces of meat with a total weight of 125 to 1000 g. Azu, beef stroganoff and goulash can be sold as goods by weight.

Assortment of small-sized semi-finished beef products: azu, beef stroganoff, shish kebab, meat for shish kebab, goulash, frying, stew, soup set.

Azu has the form of cubes or sticks of meat 3–4 cm in size, 10–15 g each, cut from the pulp of the lumbar, dorsal and posterior pelvic parts of the carcass. Portion weight - 125 g.

beef stroganoff, unlike azu, they are cut into pieces in the form of oblong sticks weighing 5–7 g.

Shashlik prepared from cuttings. Pieces of 30–40 g are strung on a stick, alternating with slices of bacon and onion. The portion includes 110 g of meat, 8 g of pork fat and 7 g onion.

Meat for barbecue pieces of tenderloin, 30–40 g each, packaged in portions of 250 and 500 g.

Goulash - pieces of pulp, cut from the hem, as well as from the scapular and subscapular parts, 30–40 g each, with a fat content of not more than 10%. Packed goulash in portions of 125 g.

Roast special - pieces of pulp weighing up to 50 g each, cut across the muscle fibers from the hip and shoulder parts, as well as from the chest part (from the 1st to the 5th rib). This semi-finished product is packaged in portions weighing 250, 500 and 1000 g, as well as in portions of an indefinite mass - from 250 to 1000 g.

Roasting - pieces of pulp from the shoulder part and meat trimmings, indefinite shape, weighing 10–15 g, containing up to 20% fat and connecting films. Packed in portions of 250 and 500 g.

Stew - meat and bone pieces from 40 to 60 g each, meat with fat and bones should be 50% each. For stew, use the cervical, dorsal, lumbar, sacral and thoracocostal parts.

Soup set differs from stew in that meat and bone pieces have larger size and a mass of 100–120 g. The soup set is packed mainly in 1000 g.

Stew beef - meat and bone pieces from the rib part of beef of category I, weighing no more than 200 g, with a bone content of up to 25% by weight of the semi-finished product.

Large-sized semi-finished products from beef produce two types.

Boneless semi-finished product premium prepared from chilled meat of category I from young animals. This is the pulp of the dorsal, lumbar, hip and scapular parts, freed from tendons and coarse surface films. A boneless semi-finished product is produced in portions of an indefinite mass - from 250 to 1000 g, as well as packaged in 250, 500 and 1000 g.

cutlet meat- pulp in the form of scraps obtained by cleaning large-sized semi-finished products and bones, or pieces from the cervical and intercostal parts and from the flank. Cutlet meat is used, as a rule, for industrial processing (preparation of chopped semi-finished products).

Semi-finished products from pork, lamb and veal are also portioned, small-sized and large-sized.

Portioned semi-finished products from pork and lamb - natural cutlet with bone, escalope, schnitzel and tenderloin; from milk veal - only natural cutlet and escalope. The mass of most semi-finished products is 125 g, and tenderloins - 250 g.

Cutlet natural prepared from the dorsal and lumbar parts of the carcass in the form of one piece of meat with a rib bone. In pork and veal cutlets, the length of the bone is not more than 8 cm, in lamb - 7 cm. The cutlet has an oval-flat shape, and on the side of the costal bone it is concave.

Escalope cut from the pulp of the dorsal and lumbar parts in the form of two slices of approximately the same size and weight, 1–1.5 cm thick.

Schnitzel - a piece of meat of an oval-oblong shape, 2–3 cm thick, prepared from the pulp of the posterior pelvic part.

Pork tenderloin is produced packaged, in portions of 250 g, and lamb - 125 g.

Small-sized semi-finished products from pork(kebab, meat for barbecue, goulash, roast, stew) and lamb (kebab, meat for barbecue, stew, soup set) differ from semi-finished beef products of the same name mainly in the type of meat. In addition, bacon is not added to a portion of pork and lamb skewers, so it contains slightly more meat (115 g) and onions (10 g); per portion pork goulash 2 times (i.e. up to 20%) more fat; in lamb stew, the mass of pieces is less (20–30 g), as well as less fat (up to 15%) and bones (up to 20%).

They produce small-sized semi-finished products in portions different weight(d): goulash and roast - 125, 250 and 500 each; meat for barbecue - 250 and 500 each; stew and soup set - 500 and 1000 each.

Large-sized semi-finished products from pork, lamb and veal.

Boneless semi-finished pork products They produce two types: for natural chops (from the pulp of the loin with a subcutaneous fat thickness of not more than 1 cm) and pork for stewing (pieces of pulp from the neck).

Boneless semi-finished lamb are prepared from the pulp of the hip, dorsal-scapular (except for the neck and brisket) and lumbar (except for the flank) cuts with a layer of subcutaneous fat of not more than 1 cm.

Made from dairy veal loin(pulp of the dorsal and lumbar parts with costal bones) and brisket(costal part without sternum and without rough part of the flank).

Boneless semi-finished products from pork and mutton are produced in packaged weights of 250 and 500 g and indefinite weight - from 250 to 500 g. Semi-finished products from veal are only of indefinite weight.

Cutlet meat from pork and lamb made from the same parts as beef cutlet meat.

Semi-finished products from poultry meat. At the enterprises of the meat industry, these semi-finished products are made mainly from meat and offal of chickens and hens in the following assortment.

chickens amateur-carcasses or half-carcasses of chickens are placed in rows back up in baskets of of stainless steel, sprinkling each row with a mixture of salt and black ground pepper and minced garlic. The baskets are then placed in vats of brine (water, salt, mustard powder, acetic acid) and left for a day at a temperature 2– 4 °C. Chickens are sold without brine.

Tobacco Chickens– the carcasses are plaited, beaten to loosen the tissues and rubbed with a mixture of salt, black pepper, chopped garlic and mustard.

Chicken fillet - pectoral muscles white color, oval, with a surface film, without skin.

Chicken leg - part of the carcass, including the femur and tibia with adjacent muscles and skin.

To the set for the broth includes the dorsal-scapular and lumbosacral parts without lungs and kidneys, wings, skin and bones from the chest part, trimmings from fillet processing.

Soup set - processed heads with the addition of legs up to 40%.

Set for stew– stomachs and hearts, wings and necks in equal numbers.

Jelly set - heads (up to 40%), necks, wings, hearts, stomachs and legs in approximately equal amounts.

Amateur chickens, tobacco chickens are sold as a bulk product, chicken fillet and chicken legs, as a rule, in packaged portions of various weights, from 250 to 1000 g; sets - in portions of a certain weight - 500 or 1000 g.

Chopped semi-finished products

The inner surface of the semi-finished products must be carefully cleaned from the insides, blood clots, dark film. The pulp should hold tightly to the bone, darkening of its inner part, exposing the costal bones is unacceptable. The skin of the treated fish must be intact, free of fins and scale residues. The bony parts of the fins that penetrate the flesh of the fish must be cut out.

Sanitary requirements for the process of preparation of semi-finished products from fish and their storage. Fish is a breeding ground for the development of microorganisms due to the high water content. In chilled fish, the processes of their reproduction are suspended. The largest number of microorganisms is found in non-gutted fish, the smallest - in the carcasses of semi-finished fish, but this number increases with further processing and storage of semi-finished products. To avoid this, the fish is butchered on a special table and board designed for this purpose. Before and after cutting, the fish is washed with cold running water. The fish is cut into portions and breaded on another table, specially designed for this. Waste must be disposed of in a timely manner. At the end of the processing, the fish are thoroughly washed and dried equipment and inventory. During operation, they are repeatedly rinsed with hot water.

Fish semi-finished products intended for cooking at catering establishments and sale through culinary shops are cooled for 2-3 hours at a temperature of 0 to 4 °C. Whole chopped fish or large pieces are stored for 24 hours, portioned pieces and minced fish - 6-8 hours, the cutlet mass is placed on a baking sheet with a layer of no more than 5 cm and stored

3 h, and semi-finished products from cutlet mass- up to 12 noon

The total period for the sale of semi-finished products, provided they are stored in refrigerators, should be no more than 24 hours from the end of their preparation, this also includes the time of storage and transportation. If unrefrigerated transport is used, then the period of transportation should be no more than 2 hours.

§ 12. Seafood

Non-fish food products from the sea are increasingly being used in catering establishments for the preparation of a variety of dishes and snacks. The most valuable of them - crustaceans, mollusks and algae - contain a large amount of proteins (up to 22%), minerals, vitamins, B, PP, C, D, fat, glycogen, enzymes, trace elements necessary for the life of the body. Due to the content of trace elements and tonic substances, seafood is widely used in clinical nutrition.

Made from non-fish products sea ​​dishes have good taste.

Crustaceans. These include crabs, shrimp, lobsters, spiny lobsters and crayfish. Their meat is very tender and sweetish in taste.

Crabs- the largest sea crayfish. Canned crab is used in cooking. Before cooking, tin cans are opened and the contents are removed from them.

After removing the paper and bone plates, whole pieces of pulp with a red surface are separated from small individual white fibers. Crabs are used in the preparation of portioned dishes - salads, snacks and second hot dishes. Pieces of crabs decorate various fish dishes; they are part of additional side dishes, sauces.

Shrimps- these are floating crayfish weighing up to 100 g. The edible part is the abdomen located in the tail section. Shrimp meat is second only to crab meat in taste. Shrimps are supplied fresh-frozen, boiled-frozen, boiled-chilled, as well as canned.

Frozen shrimp are thawed in air or in water, and after washing, boiled in boiling salted water for 3-4 minutes. Canned shrimp are not pre-processed. Shrimps are used in their natural form, and for cooking, the neck is freed from the shell. Shrimps are part of salads, they are used to prepare appetizers, soups, main dishes in boiled, fried or baked form, or decorate fish dishes with them.

Protein paste "Ocean" is prepared by isolating the protein part from shrimp, which is subjected to heat treatment, molded into briquettes weighing 0.2; 2; 3 kg and freeze. To prepare dishes from protein paste, it is thawed in air, after which the paste is stewed in its own juice for 3-5 minutes, cooled and used to prepare salads and cold dishes. For the first and second hot dishes, the pasta is not subjected to preliminary poaching.

Krill paste "Ocean" goes well with potatoes, rice, cabbage, onions, mayonnaise, cheese, butter.

Lobsters and lobsters are large sea crayfish weighing 5-10 kg. Just like shrimp, they can come fresh-frozen, boiled-frozen, canned. Lobsters and spiny lobsters that come in live form, which are cooked without prior preparation, are placed in boiling salted water, have the greatest nutritional value. Frozen crustaceans are pre-thawed in air or in water from 1 to 3 hours. Lobsters and lobsters are used in boiled or fried, and canned - for the preparation of various cold dishes and hot snacks.

crayfish to public catering establishments come in live form. They are washed and placed in boiling water with salt and spices for cooking. Boiled crayfish are used as a snack in its natural form. The edible part of the crayfish is the neck. Therefore, for the preparation of salads, cold and hot dishes, crayfish are cleaned of shell. Boiled crayfish and crayfish necks decorate fish dishes.

Shellfish. squids- cephalopods weighing up to 350 g, but some specimens reach 750 g. The quality of dishes prepared from squid depends on the correct storage and processing of products. Squids are delivered to public catering enterprises uncut, in frozen form, where they are stored for 2-3 days, as well as canned.

Frozen squids are thawed in air or in water at a temperature of 18-20 ° C, gutted, removing the insides, mouth and eyes. To remove the skin from the mantle, tentacles and heads of squids, they are scalded with hot water (1:3) at a temperature of 65-70 ° C for 4-5 minutes, vigorously mixed, then washed with cold water. To reduce weight loss, it is recommended to scald the squid with boiling water for 30 seconds and rinse with cold water, but with this method, the meat becomes pink.

Squids are boiled in salted water in the main way for 2.5 minutes after the secondary boil (2 liters of water and 15 g of salt are taken per 1 kg) and cooled in the broth. Can be steamed for 710 min. Boiled squids are cut and used to prepare a wide variety of cold and hot dishes. Squids are added to salads and vinaigrettes, minced meat, soups. The second hot squid dishes are prepared in combination with vegetables, cereals, legumes, fish, and cheese. So that squid meat is not tough, it is boiled in boiling water for 1 minute before frying.

Scallop- bivalve mollusk (shell). edible part scallop are muscle and mantle, which can come in fresh frozen, boiled and canned form.

Ice cream scallop meat is thawed in water, then washed and boiled for 7-10 minutes in boiling salted water with the addition of roots and spices, cooled and cut. Sea scallop meat is very tender and tasty. It is used for the preparation of gourmet dishes and snacks - salads, cold and hot dishes in their natural form and with sauce, first courses, minced meat, baked and fried dishes.

Mussel- a very common bivalve marine mollusk. The muscle and mantle are used for food, which taste like boiled egg white, but with a fishy taste and smell. In addition, mussels also have a therapeutic and dietary value, since due to the high content of iodine they are recommended for the nutrition of patients with atherosclerosis.

For cooking, they use canned mussels or live mussels in shells, as well as boiled-frozen briquettes without flaps, weighing up to 1 kg. Mussel shells are sorted out, dirt and small shells stuck to them are cleaned with a knife, poured with cold water and kept for several hours, then washed several times and boiled for 20 minutes. The shells are opened, the meat is taken out of them and washed again in boiled water. Boiled-frozen mussels are thawed in air or in water and washed. Salads, cold and hot appetizers, minced meats, soups, second hot dishes are prepared from mussels. Fresh live mussels are stored for 3-5 hours at a temperature of 15-17 C.

Trepangs are representatives of echinoderms. Due to their elongated but rounded shape, they are called sea cucumbers. The taste of trepang meat is reminiscent of sturgeon cartilage. Dried, frozen and canned sea cucumbers are used for cooking.

Dried sea cucumbers are covered with coal powder, which is used in the drying process. Therefore, they are thoroughly washed with warm water to wash off the powder, after which the trepangs are poured with cold water and left to swell for a day, during which

Change water 3 times. In the process of swelling, the mass of trepangs increases by 5 times. After that, the trepangs are cut along the abdomen and the remains of the entrails are removed. Cleaned sea cucumbers are washed and boiled for 2-3 hours until their meat becomes soft, after which it is used to prepare culinary products. Cold dishes are prepared from trepangs, sauces are added to first courses, second hot dishes are prepared in fried, stewed and baked forms. Used as stuffing.

The surface of the pieces of semi-finished products should be unwinded, the color and smell should be characteristic of benign meat. There should be no coarse tendons, cartilage, pieces of pulp with bruises, bones.

Portioned semi-finished products should be cut across the muscle fibers. Semi-finished products from chopped mass must have the correct shape (depending on the type of semi-finished product). The surface is evenly covered with breading, torn and broken edges are not allowed. The mass on the cut is homogeneous, with a smell characteristic of benign meat with spices. Chopped semi-finished products are produced in accordance with OST 49121-78. It is not allowed to have any signs of damage, sunburn.

Prepared semi-finished products are stored at a temperature not exceeding 6°C. Large-sized semi-finished products are placed in one row on baking sheets and stored for no more than 48 hours. Portioned semi-finished products are placed on baking sheets in one row on an edge at an angle of 30 °, natural semi-finished products are stored for no more than 36 hours, breaded - no more than 24 hours. Small-sized semi-finished products are placed on baking sheets 5 cm layer and stored for no more than 24 hours, minced meat (unseasoned) - no more than 6 hours. Products from cutlet mass are placed in one row on a baking sheet sprinkled with breading and stored at a temperature of 6-8 ° C for no more than 12 hours. Bones 5 uncut form is stored no more than 3-5 hours.

\ . What are the successive stages of mechanical cooking meat processing?

2. How is meat thawed?

3. What parts is the forequarter of beef divided into?

4. What parts is the back quarter of beef divided into?

5. Make a table of portioned semi-finished beef products.

6. What small-sized semi-finished products are prepared from go
veggie?

7. How is lamb mechanically cooked?

8. How to mechanically cook the carcass
nina?

9. Make a table of the use of parts of lamb meat,
pork.

10. What portioned semi-finished products are prepared from lamb
us pork?

11. What small-sized semi-finished products are prepared from the bar
nina, pork?

12. What is included in the natural chopped mass?

13. What products are included in the cutlet mass?

14. What is the difference between cutlet mass and natural chopped mass?

15. Make a table of semi-finished products from cutlet mass.

16. How are by-products processed: brains, kidneys, liver?

Chapter 4. PROCESSING OF AGRICULTURAL POULTRY AND GAME

Carcasses of chickens, geese, turkeys, ut 01 (chickens and ducklings) are classified as agricultural poultry. Poultry meat contains proteins, minerals"fats, extractives, vitamins PP, A, D, group B.

The muscle tissue of agricultural poultry has a fine-fibered, thin structure, contains half as much collagen and elastin as tho. veggie. Fat has a low melting point. Large quantity. The presence of extractive substances determines the special taste qualities of the bird. There are fewer extractive substances in the meat of a dairy bird than in an adult, therefore it is better to use an adult, but not an old bird to prepare the broth. From the old bird, the broths are cloudy and non-aromatic. It is used mainly for boiling and stewing, young - for frying.

Farm poultry arrives beaten, without feathers, half-gutted, gutted and gutted with a set of giblets and a neck. The poultry comes chilled and frozen, according to fatness and quality it is divided into categories I and II.

Feathered game comes to public catering enterprises: steppe, upland, marsh and waterfowl. The steppe includes quail, gray and white partridges; to upland game - hazel grouse, black grouse, pheasants; to marsh game - snipes, waders; to the waterfowl - ducks and geese.

Game meat, unlike poultry meat, contains more protein and extractives, but less fat. It has a specific taste and aroma. Light bitterness and resinous smell are considered especially valuable. Game meat is dark in color and firmer in texture than poultry meat.

Game is mainly used for frying, since its spine contains bitterness and is therefore unsuitable for cooking.

The game arrives unplucked, in a frozen state, according to its quality it is divided into the 1st and 2nd grades.

§ 1. MECHANICAL CULINARY PROCESSING OF AGRICULTURAL POULTRY AND GAME POULTRY

Mechanical culinary processing of agricultural poultry b1 consists of the following operations: thawing; singeing; removal of the head, neck, legs; gutting; washing and preparing semi-finished products.

defrosting. If possible, frozen carcasses of birds are straightened, laid on tables or racks in one row so that the carcasses do not touch each other. Thaw at a temperature of c_- 15 ° C geese and turkeys for 20 hours, chickens and ducks - 8-10 hours.

Singeing. On the surface of the bird carcass there are hairs, remnants of feathers and down, which must be removed. First, the carcasses are dried with a towel or cloth, they can be dried with a stream of warm air, then they are rubbed with bran or flour (in the direction from the buttocks to the head) so that the hairs take a vertical position and it is easier to singe them. Singe over a non-smoky flame, carefully so as not to damage the skin and melt subcutaneous fat. If the bird has underdeveloped feathers ("hemp"), then they are removed with tweezers or a small knife.

Removal of the head, neck and legs. Before gutting, the head of a half-gutted bird is cut off between the second and third cervical vertebrae. Then, a longitudinal skin incision is made on the back of the neck, the neck is freed from the skin and the neck is cut off along the last cervical vertebra so that the skin remains with the carcass. In chickens and chickens, the skin is cut off from half of the neck, in turkeys, ducks and geese - from two-thirds in order to close the place where the neck is cut and the goiter.

The legs are cut off at the tarsal joint. The wings of a bird (except for chickens) are cut off, as a rule, at the elbow joint.

Evisceration. For evisceration, a longitudinal incision is made in the abdominal cavity from the end of the sternum (keel) to the anus. The stomach, liver, omentum, lungs, kidneys are removed through the resulting hole, and the goiter and esophagus are removed through the throat opening. The omentum, lungs, and kidneys are removed from the bird entering the gutted form. After gutting, the anus and areas of pulp soaked in bile are cut out.

Washing. Gutted poultry is washed with running cold water having a temperature not exceeding 15°C. When washing Remove impurities, blood clots, remnants of the insides. Washing for a long time is not recommended, as this will cause large losses. nutrients. The washed bird for drying is laid on baking sheets with a cut down so that the water is glass.

Game processing. It consists of the following operations: plucking; singeing; removal of wings, neck and legs; gutting and washing.

Defrost game in the same way as a bird.

$ Cooking 81

I \ .\

Plucking starts from the neck. At the same time, they grab several feathers and quickly pull them out in the direction opposite to natural growth. So that the skin does not tear during plucking, it is pulled with the fingers of the left hand in places where the feathers are pulled out. The skin protects the game from excessive drying during frying.

Singe only large game (grouse, black grouse, wild ducks and geese). They are pre-dried with a towel, rubbed with flour and singeed.

In game, wings, neck are completely removed, paws are cut off at the legs. In marsh game (snipe, great snipe c etc.) remove the skin from the head and neck, leave the head with the beak, but remove the eyes.

Gutting the game is done in the same way as And birds. In small game, an incision is made on the neck from the back, the goiter and throat are removed, and then the rest of the insides. Gutted game carcasses are well washed in cold water.

Processed poultry and game carcasses are used for heat treatment as a whole or portioned semi-finished products are prepared, as well as chopped mass.

Whole poultry is pre-shaped (filled) to give it a compact shape, speed up the cooking process and make it easier to cut into portions.

Before refueling, poultry and game carcasses are sorted: carcasses with damaged fillets are not seasoned, but used to prepare cutlet mass or for cooking.

Refueling poultry. Carcasses of a bird fill: "in a pocket", in one thread, in two threads.

Filling "in the pocket" is the simplest and most common way. To do this, make skin incisions ("pockets") on the abdomen on both sides and insert the ends of the legs into these slots. The skin from the neck closes the cervical opening, the wings are tucked to the back so that they hold the skin of the neck.

Apply And another way of refueling "into a pocket".

In this case, when processing poultry, the legs are cut off by 1-1.5 cm below the heel joint at a 30° angle to get a pointed bone. The skin from the neck and wings is filled in the same way as in the first method. Then the prepared carcass is placed back down, the legs are pressed tightly against the carcass, their ends are placed on top of each other (cross-n ^ "

^rest) and set inside the incision of the abdomen in the direction of the tail wen so that the ends of the pointed bones are hooked on the pulp. Chickens, chickens, turkeys for cooking, geese and ducks for frying are filled "in the pocket".

Dressing in one thread - the bird's carcass is laid with a kick down, the legs are pressed to the carcass with the left hand, and they are pierced with a needle and thread in the center of the leg under the loin with the right hand so that the needle comes out from the opposite side in the flank under the leg. A doglu with a thread is dragged through, the end of the thread is left at the initial puncture. Then they put the thread on the leg, pierce the end of the loin with a needle and thread so that the needle comes out on the opposite side, put the thread on the other leg, pierce the flank under the leg, dragging the needle obliquely so that it comes out at the other leg on the opposite side. The carcass is turned on its side, one wing is pierced, the neck skin is attached to the back muscles with a thread, the other wing is pierced, the threads are pulled together and a knot is tied. In one thread fill the bird for frying.

Dressing in two threads - the carcass is placed on the table with its back down, the legs are pressed against the carcass, the legs are pierced with a needle and thread at the bend of the legs, they are passed under the sirloin and the second leg is pierced, the thread is pulled through, leaving the end at the initial puncture. Then the carcass is turned on its side, the skin from the neck is thrown over the back, closing the neck opening. A needle and thread are passed through one wing, the skin of the neck is fixed with a thread on the muscles of the back and passed through the other wing. After that, the end of the thread at the wing and the end of the thread left at the leg are pulled together and tied into a knot. Thus, the wings are filled with one thread.

The legs are attached to the carcass with the second thread. To do this, the carcass is placed on the back, the legs are pressed against the carcass, pierced with a needle under the legs, the thread is thrown over the leg and pierced under the legs in the opposite direction, the ends of the threads are pulled together and tied into a knot. Chickens, chickens, turkeys for frying, as well as large game birds - capercaillie, black grouse are seasoned in two threads.

Filling with a needle worsens the appearance of the bird, while you have to make deep punctures in the flesh, the needle is covered with fat and slips in your hands. Therefore, it is possible to apply threading methods without a needle, which are simpler and speed up the process of threading the bird (Fig. 9).

First way. The skin of the neck and wings are tucked in the same way as when refueling "into the pocket". They take threads 0.5-0.6 m long. The carcass is placed on the back, a loop is tied on the sternum, for this

F" ■

the length of the thread is hooked to the tip of the sternum (you can make a shallow 0, cue incision), then the ends of the loop are passed in the middle of the wing bone, the threads are brought under the back, encircle the carcass crosswise. After that, threads are applied to the ends of each leg, pulled together, pressed. may be denser to the carcass, tied in a knot. This method is used for refueling chickens, chickens.

The second way. The processed carcass is placed back down. They take threads 0.7-0.8 m long. They tie a loop on the tail wen, then they throw a loop on the chopped ends of the legs, the ends of the threads are passed along the back and encircle the carcass crosswise. The ends of the threads are brought out in the middle of the wing bones, the threads are pulled together and tied into a knot on the sirloin of the breast. In this way it is better to fill the carcasses of large birds.

Filling game. Carcasses of feathered game are tucked into one thread (cross), leg to leg, beak.

Grouses, partridges, black grouses, pheasants are filled in one thread (cross).

To do this, press the legs to the carcass, pierce the center of the legs under the loin, drag the needle and thread to the other side, leaving the end of the thread at the original puncture. After that, the needle and thread are transferred under the carcass, I throw 1 "

spoon, pierce at the end of the protrusion of the sirloin, put the thread on the second leg, the ends of the threads are pulled together and tied.

A spoon in a leg is filled with small game. In game, a cut is made along the bone on one leg closer to the heel joint, and the other leg is inserted into this cut.

Swamp game is filled with a beak. To do this, with the blunt side of a knife or a chopper, the bones of the legs in the legs are crushed, after which they are intertwined and pressed to the chest, the head and neck are applied to the carcass on the right side, a puncture is made in the leg with a needle, the beak is passed into the puncture, fastening the twisted legs.

If the game arrived skinny, then to give the meat juiciness And confusion after refueling loin large game (black grouse, capercaillie, pheasants, white partridge) are stuffed with chilled lard, cut into small sticks. To facilitate the stuffing process and improve the appearance, the carcasses are immersed in hot broth or water (60-70 ° C) for 3-5 minutes. In small game, the loin is wrapped in thin strips of bacon and tied with twine.

§ 3. SEMI-FINISHED PRODUCTS FROM POULTRY AND GAME

Various semi-finished products are prepared from poultry and game: whole bird carcasses (for cooking and frying), portioned, small-sized And chopped.

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

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

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

Semi-finished products from poultry and game fillet. To prepare them, you need to remove and clean the fillet. The processed carcass of a bird or game is placed on its back with its legs towards itself, the skin and flesh in the flanks are cut, the legs are pulled back and placed on a cutting board. Remove the skin from the pectoral Muscles. Then turn the carcass with the chest part towards you, along the protrusion of the sternum sharp knife they cut the muscle on one side of the bone, cut the fork-bone (arch), cut the tendons that make up the humerus with the frame, and remove one fillet. After that, they cut the muscle on the other side of the sternum and also cut off the other fillet.

The resulting fillet is cleaned. To do this, separate the inner muscle (small fillet) from the outer (large fillet). A tendon is pulled out of a small fillet, and the pulp is beaten off. A fork-bone is removed from a large fillet, the shoulder bone is cleaned from pulp and tendons, it is shortened, leaving 3-4 cm, the thickened part of the bone (mak-lachok) is cut off. The fillet is moistened in cold water, placed on the board with the inside up and the outer film is cut off. After that, longitudinal cuts are made in a large fillet and the fillet is opened.

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

Breaded cutlets - a semi-finished product is prepared, as for a natural cutlet, then moistened in lezon and breaded in white breading.

Bird or game in the capital (schnitzel capital) - the shoulder bone is cut off from a large fillet, the fillet is trimmed and opened. Then they lightly beat off, cut the tendons in 2-3 places, put a small fillet on it and cover it with the edges of a large fillet, giving it an oval shape. Moistened in a lezon, breaded in a breading of stale wheat bread without crusts, cut into strips.

Kiev cutlets - a large, peeled and open fillet with a bone, are slightly beaten off, the tendons are cut, broken pieces of pulp cut from a small fillet, or trimmings from a large fillet are applied to the cuts formed. Chilled butter shaped like a sausage is placed in the middle of the prepared fillet, covered with the remaining small fillet and the edges of the large fillet are wrapped. Then it is dipped in lezon, breaded in white breading, again dipped in lezon, again breaded in white breading and stored in the refrigerator until frying so that the oil is frozen.

Cutlet mass. For cutlet mass, chickens, turkeys, hazel grouses, black grouse, partridges, capercaillie and pheasants are used. From bird carcasses, fillet pulp and legs are used, and from game carcasses (except for pheasants and partridges), only fillets are used. The pulp is separated from the bones and skin, passed through a meat grinder along with internal fat, bread without crusts soaked in milk, salt are added, mixed well and again passed through a meat grinder, then beaten out. Ground pepper can be added to the game cutlet mass.

The internal fat can be replaced with butter or margaria OM. Cutlets, meatballs, meatballs, etc. are prepared from the cutlet mass of the bird.

For cutlets and meatballs, the cutlet mass is portioned-fX, breaded in white breading, shaped into cutlets or meatballs. If meatballs are cooked steam, then they are not breaded.

For Pozharsky cutlets, the cutlet mass is cut according to

3 4 pcs. per serving, breaded in curly breading (small cubes

or straw) and give an ovoid-flattened shape.

Chopped poultry meatballs stuffed with champignons - the cutlet mass is portioned, shaped into circles 1 cm thick, finely chopped are placed in the middle boiled champignons, the edges are connected, breaded in white breading, shaped into meatballs.

§ 4. PROCESSING OF POULTRY AND GAME BY-PRODUCTS

From food by-products, birds use heads, necks, scallops, wings, legs, heart, stomach, skin and trimmings left during the preparation of semi-finished products. Of the game waste, only necks are used, since the rest of the waste has a bitter taste. Poultry by-products are processed and used for cooking.

The heads are scalded, the remains of feathers are plucked, the combs are cut off, the eyes are removed, the beak is cut off and washed. Used for cooking broths, making jelly.

The film is removed from the scallops, washed. Used to make jelly, jellied scallops.

The necks are scalded, feathers are removed, then dried, rubbed with flour and singeed. Cleaned from "stumps" and washed. Used to make broths, stews, jelly.

The legs are scalded or singeed, skinned, claws cut off, washed and used for broth, jelly preparation.

The wings are singeed, the "hemp" is removed and washed. Used to make jelly, stew, broth.

The stomach is cut between the thickenings, turned out and the contents removed, the film is removed from the inside and washed well. Used for cooking broths, making stews.

The liver is carefully cut off the gallbladder, washed. Is-Use for making pates, soups-puree.

The heart is cut lengthwise, blood clots are removed and washed.

§ 5. QUALITY REQUIREMENTS. SHELF LIFE OF SEMI-FINISHED POULTRY AND GAME PRODUCTS

The surface of bird carcasses should be clean, free of feathers and "stumps", without mucus, dry, pale yellow fat, beak shiny. Minor skin burns are allowed, two or three skin cuts no more than 2 cm long. Color and smell are characteristic of this type of bird, without foreign smell. The consistency of the pulp is dense, elastic. Carcasses should be free of blood clots and bile-soaked areas.

Natural cutlets - without skin and surface film, the tendons are cut in 2-3 places, the shoulder bone is cleaned from the pulp, its length is 3-4 cm with a chopped off part of the head. The mass of the bone is 5 g. The semi-finished product may contain a small fillet or 1-3 pieces of the pulp of another fillet inside. The shape of the fillet is oval. Color - from white-pink to pink. Smell - characteristic of fresh chicken meat. The consistency of the meat is dense, elastic.

Breaded cutlets must meet the same requirements as natural cutlets. Their surface should be covered with an even layer of white breading; moisturizing and lagging of breading are not allowed.

Chopped cutlets have an oval-flattened shape, the surface is evenly breaded, without cracks, broken edges. The consistency is soft, the smell is characteristic of benign meat.

Prepared semi-finished products are cooled to a temperature not exceeding 6°C and stored at a temperature of 0 to 4°C. Processed carcasses are placed in metal boxes or trays and stored for no more than 36 hours, breaded cutlets - up to 24 hours, offal, soup sets and bones - up to 18 hours, chopped products - up to 12 hours.

Cutlets natural, breaded and products from chopped mass (cutlets, meatballs) are placed on the edge at an angle in one row. Chicken Kiev and stuffed are also placed in one row, but not on the edge. Cutlet mass is placed on baking sheets with a layer of 5-7 cm and cooled.

Questions and tasks for repetition

1. In what form and condition the farm poultry arrives and
feathered game?

2. Draw up a poultry processing scheme.

3. Why are poultry and game seasoned?

4. What are the ways to refuel poultry and game?

5. How is the fillet removed?

6. How are fillets cleaned?

7. What semi-finished products are prepared from poultry fillet?

8. How to cook cutlet mass from poultry?

9. What semi-finished products are prepared from cutlet mass?

10. What poultry waste is used? their processing.

Obsolete

Particularly perishable are products that cannot be stored without cold, and the maximum shelf life at a temperature not exceeding +6 ° C is from 6 to 72 hours, depending on the type of product. These are meat, dairy, fish, vegetable products, confectionery etc. If the conditions and terms of storage are violated, microorganisms can multiply in them that cause spoilage of products, as well as potentially pathogenic and pathogenic microorganisms that can cause bacterial poisoning and acute intestinal diseases.

The approved storage periods for especially perishable products are calculated from the end of technological process, cooling and include the time spent by products at the manufacturing plant, transportation and storage at public catering and trade establishments.

For each batch of especially perishable products, the manufacturer must issue documents certifying the quality (certificate), an invoice (pick list) indicating the date and hour of production at the enterprise from the end of the technological process, the storage temperature and the end of its shelf life (date, hour) in accordance with these Rules.

The manufacturer should mark a batch of especially perishable products, indicating on the labels or packaging the temperature and the end of the shelf life. When producing bulk products, labels must be sent by manufacturers to the distribution network, and when selling products, they must be laid out on the counter.

Transportation of especially perishable products should be carried out in closed labeled containers by refrigerated or isothermal vehicles with bodies that have a hygienic coating. Local sanitary and epidemiological organizations should issue sanitary passports for each vehicle carrying special perishable products. In the warm season, transportation is carried out in esothermic transport in the presence of ice - no more than 3 hours, without ice - no more than 1 hour.

Storage of especially perishable products at trade and public catering establishments is allowed subject to compliance with temperature regime from +2°С to +6°С. The exception is some semi-finished products and finished products, the storage temperature of which is indicated in the list.

IN special occasions institutions of the local sanitary and epidemiological service are given the right to extend the shelf life of large batches of especially perishable products, provided that their quality is maintained and storage conditions are observed. The maximum renewal period should not exceed half of the established retention period.

Sanitary regulations do not cancel all other modes of storage of fish and frozen products specified in the "Instructions for the storage of fish products" (N 2977-84) and documents reflecting the conditions and terms of storage of frozen products.

Semi-finished products of a high degree of readiness and culinary products intended for sale at pre-cooking enterprises and in culinary shops and having more long terms storage are marked with "*".

These Sanitary Rules have been developed taking into account the current regulatory and technical documentation, as well as in accordance with the results of many years of product research by health authorities and institutions. The current documentation, when reviewed and supplemented, must be brought into line with the requirements of these Sanitary Rules.

Responsibility for compliance with and control of the Sanitary Rules is borne by the heads of enterprises producing and transporting especially perishable products, trade and public catering enterprises.

Sanitary rules should be brought to the attention of employees of all trade enterprises, public catering, ministries and departments that produce, transport and sell especially perishable products, as well as specialists of sanitary and epidemiological services who monitor their observance.

┌─────────────────────────────────────────────────┬────────┬────────────┐
│Product name │Term │Temperature │
│ │storage│storage, °С│

│Meat products │ │ │
│Semi-finished products from beef, pork, lamb │ │ │
│(goat meat) │ │ │
│ │ │ │
│1. Large lumps │ 48 │from+ 2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│2. Packaged meat (from 0.25 to 1.0 kg) │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│3. Portion without breading (tenderloin; steak │ │ │
│ natural; langet; entrecote; │ 36 │ "│
│ rump steak; beef, lamb, roast pork;│ │ │
│ escalope, schnitzel, etc.) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│4. Portion breaded (rump steak, cutlet nat-│ │ │
│ Ural from lamb and pork, schnitzel) │ 31 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│6. Small-sized (beef stroganoff, azu, roast, │ │ │
│ goulash, beef for stewing, meat for barbecue │ │ │
│ etc.) │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│7. Roast special, cold cuts │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│8. Food bones │ 34 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│9. Livestock offal chilled │ 24 │ "│
│ │ │ │
│ frozen │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│10. Marinated barbecue (semi-finished product) │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│11. Semi-finished minced meat: │ │ │
│ │ │ │
│ natural chopped schnitzel, natural cutlets - │ │ │
│ ral chopped, chopped steak, cutlets │ │ │
│ Moscow, homemade, Kiev, kebab │ 12 │ "│
│ │ │ │
│ chopped frozen steak increased │ │ │
│ nutritional value │ 48 │ " │
│ │ │ │
│ beef cutlets, fat-free and school, │ │ │
│ beef patties, meat dumplings │ 12 │ not higher than -5° │
│ │ │ │
│ combined ( meat and potato cutlets, │ │ │
│ meat-vegetable, meat-cabbage, etc.) │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│12. Minced meat, produced by meat processing - │ │ │
│ leading catering establishments: │ │ │
│ │ │ │
│ natural minced meat (dietary, etc.) │ 12 │from +2 to +6°│
│ │ │ │
│ minced meat frozen │ 18 │ "│
│ │ │ │
│ minced meat combined: meat (with the addition of │ │ │
│ soy protein) │ 48 │below 0° │
│ │ │ │
│ minced meat for lazy cabbage rolls │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│13. Minced meat produced by enterprises │ │ │
│ trade and catering │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│14. Frozen meat dumplings, meatballs │ 48 │not higher than -5° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│Semi-finished products from poultry and rabbit │ │ │
│ │ │ │
│15. Packaged chilled poultry and rabbit meat │ 48 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│16. Frozen poultry and rabbit meat │ 72 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│17. Semi-finished products from poultry meat (carcass, prepared-│ │ │
│ lazy for cooking, │ 48 │ "│
│ legs, fillet, back quarter, chickens - │ │ │
│ tobacco and amateur, thigh, drumstick, │ │ │
│ brisket) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│18. Sets for jelly, stew, soup │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│19. Semi-finished products chopped from poultry meat │ │ │
│ (pozharsky chicken cutlets, cutlets │ 12 │ "│
│ special chickens and turkeys, chicken school │ │ │
│ etc.) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│20. By-products of poultry and rabbits and semi-finished products │ │ │
│ of which │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Culinary products from beef, pork, │ │ │
│ lamb (goat) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│21. * Boiled meat, produced centrally-│ │ │
│ but at harvesting enterprises │ 24 │from +2 to +6°│
│ catering (large piece for │ │ │
│ cold dishes; large piece, cut into │ │ │
│ servings for the first and second courses, in jelly) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│22. Boiled meat, cooked on all pre- │ │ │
│ catering establishments, │ 12 │ "│
│ except blanks │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│23. *Meat fried, produced at billets│ │ │
│ catering establishments (beef │ 48 │ "│
│ and pork fried in a large piece for cold│ │ │
│ dishes; beef and pork fried large │ │ │
│ a piece, cut into portions for second courses, │ │ │
│ in jelly) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│24. Fried meat, cooked at all enterprises-│ │ │
│ catering facilities, except │ │ │
│ blank │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│25. * Meat stuffed stew (large piece, │ │ │
│ cut into portions for second courses, in jelly) │ 24 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│26. Meat offal, boiled (tongue, udder, │ │ │
│ heart, kidneys, brains) │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│27. Fried liver │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│28. Fried minced meat culinary products │ │ │
│ (cutlets, steaks, meatballs, schnitzels) │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│29. Meat jellies and jellied meat │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│30. Pates from meat, liver and poultry, produced by - │ │ │
│ industry accepted │ 24 │from 0 to +2° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│31. Meat and liver pates produced by │ │ │
│ catering establishments │ 6 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│32. Food broths produced by enterprises│ │ │
│ meat industry: │ │ │
│ │ │ │
│ concentrated │ 24 │ "│
│ │ │ │
│ liquid │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│33. *Bouillons with gelatin, semi-finished products: │ │ │
│ │ │ │
│ meat │ 48 │ "│
│ │ │ │
│ chicken │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│34. * Chicken bone broth, semi-finished product │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│35. * Concentrated bone broths, │ │ │
│ semi-finished products │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Culinary products from poultry and rabbits │ │ │
│ │ │ │
│36. Roasted duck and chicken carcasses │ 48 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│37. Poultry carcasses smoked, smoked-baked and │ │ │
│ smoked-boiled │ 72 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│38. * Poultry and rabbit meat fried, produce- │ │ │
│ mine centrally at procurement enterprises │ 48 │ "│
│ catering and poultry processing facilities - │ │ │
│ manufacturing industry │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│39. Poultry and rabbit meat fried, cooked│ │ │
│ at all catering establishments, │ 24 │ "│
│ except blanks │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│40. *Bird boiled carcasses, produced cent-│ │ │
│ ralized at harvesting enterprises │ 24 │ "│
│ catering and poultry processing│ │ │
│ industry │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│41. Poultry boiled with carcasses, cooked on │ │ │
│ all catering establishments, │ 18 │ "│
│ except blanks │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│42. * Poultry boiled, chopped into portions, │ │ │
│ in jelly │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│43. *Pulp of poultry, boiled in the form of a briquette │ 24 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│44. Poultry cutlets │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│45. Boiled eggs │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Sausages and sausages │ │ │
│ │ │ │
│46. Jellied meat in a shell │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│47. Selz: │ │ │
│ │ │ │
│ premium │ 48 │ "│
│ │ │ │
│ first and second grade │ 24 │ "│
│ │ │ │
│ third grade │ 12 │ "│
│ │ │ │
│ special second varieties │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│48. Third grade tripe roll │ 12 │ "│
│ │ │ │
│ new and red third grade │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│49. Boiled sausages: │ │ │
│ │ │ │
│ premium │ 72 │ "│
│ │ │ │

│ │ │ │
│ third grade │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│50. Sausages and sausages of the highest, first and │ │ │
│ second grade │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│51. Meat loaves: │ │ │
│ │ │ │
│ premium │ 72 │ "│
│ │ │ │
│ first and second grade │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│52. Liver sausages: │ │ │
│ │ │ │
│ higher and first class │ 48 │ " │
│ │ │ │
│ second grade │ 24 │ "│
│ │ │ │
│ third grade │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│53. Blood sausages: │ │ │
│ │ │ │
│ first and second grades │ 24 │ "│
│ │ │ │
│ third grade │ 12 │ "│
│ │ │ │
│ smoked first grade │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│54. Boiled products in a shell (assorted ham, │ │ │
│ ham for breakfast, ham in the shell │ │ │
│ etc.) │ 72 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│55. Boiled sausages with the addition of offal, │ │ │
│ protein and offal sausages │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│56. Packaged sausages packed in │ │ │
│ polymer film under vacuum: sausages │ 48 │from +2 to +6°│
│ boiled, products from pork, beef and │ │ │
│ boiled lamb │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│57. Vegetable liver sausage (with the addition of │ │ │
│ cereals) │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│58. Sausages for baby food │ 36 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│59. Boiled sausages of the highest grade from poultry │ 72 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│60. Sausages boiled from poultry of the first grade, │ │ │
│ sausages │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Fish products and seafood │ │ │
│ │ │ │
│Semi-finished products │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│61. Chilled fish of all types │ 48 │from 0 to -2° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│62. fish and fish products all items │ │ │
│ frozen and glazed │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│63. Fish of special cutting, not frozen │ 24 │from -2 to +2°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│64. Portioned fish in breadcrumbs │ 12 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│65. Shish kebabs and frying │ 24 │from -2 to +2°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│66. Cutlets, meatballs, minced meat, fish-cartoon zrazy │ │ │
│ felny, pancakes (without freezing) │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│67. Frozen cutlets, cabbage rolls and minced meat │ 72 │from -4 to -6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│68. Frozen fish dumplings │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Culinary products │ │ "│
│ │ │ │
│69. Fried fish of all types │ 36 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│70. Fish of all types baked │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│71. Fish of all types boiled │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│72. Stuffed fish │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│73. Products chopped from salted fish (herring, │ │ │
│ mackerel, sardine, etc.) │ 24 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│74. Fish cutlets of all kinds │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│75. Meatballs, fish meatballs with tomato sauce│ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│76. Fish of all kinds and hot rolls │ │ │
│ smoking │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│77. Boiled fish sausages │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│78. Zeltsy "Fisherman", "Special", etc. │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│79. Crayfish and shrimp boiled │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│80. Crab sticks │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│81. Squid with vegetables in sour cream sauce, chops│ │ │
│ from squid, cutlets from squid │ 24 │ "│
│ │ │ │
│ squid in marinade │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│82. Culinary products of industrial production│ │ │
│ from protein paste "Ocean" │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│83. Fish and caviar oils of all kinds │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│84. Jellied fish │ 24 │from -2 to +2°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│85. Fish pastes in polymer consumer │ │ │
│ container │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│86. Second fish dishes in consumer packaging: │ │ │
│ │ │ │
│ without freezing │ 12 │ "│
│ │ │ │
│ frozen │ 24 │from -4 to -6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│87. Ice cream protein paste "Ocean" │ 72 │from -1 to -3°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│ Dairy and sour-milk products │ │ │
│ │ │ │
│88. Pasteurized milk, cream, acidophilus │ 36 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│89. Kefir │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│90. Curdled milk │ 24 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│91. Whey drinks (milk kvass, "New",│ │ │
│ whey drink with tomato juice) │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│92. Buttermilk, fresh and drinks from it │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│93. Koumiss natural (from mare's milk), │ │ │
│ koumiss from cow's milk │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│94. Sour cream │ 72 │ "│
│ │ │ │
│ diet sour cream │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│95. Fatty and fat-free cottage cheese, dietary │ 36 │ "│
│ │ │ │
│ Peasant 5% │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│96. Soy cheesecakes, soy curdled milk │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│97. Curd semi-finished products; syrniki, dough for │ │ │
│ syrniki, dough for lazy dumplings, │ 24 │ "│
│ semi-finished product for cottage cheese casserole with raisins│ │ │
│ │ │ │
│ dumplings with cottage cheese │ 24 │not higher than -5° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│98. Cheese-curd products │ 36 │from 0 to +2° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│99. * Casserole and cottage cheese pudding. Culinary │ │ │
│ products manufactured at all enterprises │ 48 │from +2 to +6°│
│ catering │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│100. Curd products, culinary products, │ │ │
│ washed at all public pi- │ 24 │ "│
│ tania, except for blanks: curd pudding │ │ │
│ bold and bold │ │ │
│ │ │ │
│ curd zrazy with raisins fat and bold │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│101. Homemade cheese │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│102. Cream cheeses in polystyrene boxes │ │ │
│ and other polymeric materials: │ │ │
│ │ │ │
│ sweet and fruity │ 48 │ "│
│ │ │ │
│ sharp, Soviet, Roquefort │ 72 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│103. Cheeses soft and pickled without ripening: │ │ │
│ │ │ │
│ "Moale" │ 48 │from +2 to +6°│
│ │ │ │
│ bladed │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│104. Cheese mass "Caucasus" │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│105. Cheese butter │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│106. Butter cubes │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│107. Creamy drinks │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│108. Drink "Southern" │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│109. Drinks "Amateur", "Snowball" │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│110. Products for baby food: │ │ │
│ │ │ │
│ baby kefir in bottles │ 24 │ "│
│ │ │ │
│ in packages │ 36 │ "│
│ │ │ │
│ children's cottage cheese │ 24 │ " │
│ │ │ │
│ acidophilic mixture "Baby" in bottles │ 24 │ "│
│ │ │ │
│ in packages │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│111. Products of children's dairy kitchens │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│112. Humanized milk "Vitalakt DM" for │ │ │
│ infants │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│113. Humanized milk "Vitalakt │ │ │
│ enriched" │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│114. "Vitalakt fermented milk" for children and │ │ │
│ diet food │ 48 │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│Vegetable products │ │ │
│ │ │ │
│Semi-finished products │ │ │
│ │ │ │
│115. Raw peeled potatoes, sulphated │ 48 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│116. White cabbage fresh peeled │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│117. Carrots, beets, raw onions │ │ │
│ peeled │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│118. * Radish, radish processed, sliced ​​│ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│119. * Processed parsley: │ │ │
│ │ │ │
│ greenery │ 18 │from +2 to +6°│
│ │ │ │
│ root │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│120. * Processed celery: │ │ │
│ │ │ │
│ greens │ 18 │ "│
│ │ │ │
│ root │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│121. * Processed green onion │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│122. * Dill processed │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│123. * Tarragon (greens) processed │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│124. * Parsnip (root) processed │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Semi-finished products that have undergone heat treatment │ │ │
│ │ │ │
│125. * Casserole cabbage, carrot, vegetable, │ │ │
│ potato with meat │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│126. * Meatballs (cutlets) cabbage, carrot, │ │ │
│ beet, potato │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│127. Schnitzel cabbage, minced cabbage, minced meat │ │ │
│ carrot │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│128. * Sliced ​​pickled cucumbers poached │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│129. *Fresh chopped white cabbage │ │ │
│ blanched │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│130. *Sauerkraut stewed for first courses │ 72 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│131. Onions, carrots passivated │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│132. *Concentrated sauces: │ │ │
│ │ │ │
│ red basic and tomato │ 72 │ "│
│ │ │ │
│ white basic, sour cream, apple │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│133. * Stuffed cabbage semi-finished products (vegetable, with meat and │ │ │
│ rice, with fish and rice, with cottage cheese and rice, │ 12 │ "│
│ with millet and bacon) │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│134. Stuffed cabbage semi-finished products with meat and rice, with- │ │ │
│ cooked in canteens │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│135. *Sauerkraut salad │ 24 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│136. * Boiled peeled vegetables: │ │ │
│ │ │ │
│ carrots │ 24 │ "│
│ │ │ │
│ beets │ 24 │ "│
│ │ │ │
│ potatoes │ 18 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│137. *Vegetables boiled peeled sliced: │ │ │
│ │ │ │
│ carrots │ 18 │ "│
│ │ │ │
│ beets │ 18 │ "│
│ │ │ │
│ potatoes │ 12 │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│138. * Salads (meat, capital, fish) in non- │ │ │
│ corrected form │ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│139. Salads, vinaigrettes of all kinds in non- │ │ │
│ corrected, cooked │ 6 │ "│
│ in canteens │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│140. Boiled unpeeled vegetables │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Flour products │ │ │
│ │ │ │
│Semi-finished products │ │ │
│ │ │ │
│141. Yeast dough for pies, baked and │ │ │
│ fried, for pie, pies, etc. │ 9 │ "│
│ flour products │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│142. Fresh puff pastry for cakes, pastries │ │ │
│ and other flour products │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│143. Sand dough for cakes and pastries │ 36 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│144. Dough for lazy dumplings │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│145. Pancake preparations │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│146. Pancakes with minced meat: │ │ │
│ │ │ │
│ with meat, cottage cheese, apple │ 12 │ "│
│ │ │ │
│ with jam and marmalade │ 16 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Culinary products │ │ │
│ │ │ │
│147. Cheese sticks │ 72 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│148. Cheesecakes, succulents, half-open pies from │ │ │
│ yeast dough: │ │ │
│ │ │ │
│ with cottage cheese │ 24 │ "│
│ │ │ │
│ with jam and fruit fillings │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│149. Chebureks, belyashi, table pies, fried,│ │ │
│ baked, kulebyaki, pies │ 24 │from +2 to +6°│
│ │ │ │
│ (with meat, eggs, cottage cheese, cabbage, │ │ │
│ liver and other fillings) │ 3 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Cereal products │ │ │
│ │ │ │
│Semi-finished products │ │ │
│ │ │ │
│150. Meatballs (cutlets) semolina, millet │ 18 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Culinary products │ │ │
│ │ │ │
│151. Sourdough semolina, rice, rice with cottage cheese│ 12 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│152. Milk pudding, rice │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│153. Krupenik with fat and bold cottage cheese │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│154. Fruit pilaf │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Flour confectionery, sweet dishes, │ │ │
│drinks │ │ │
│ │ │ │
│155. Cakes and pastries: │ │ │
│ │ │ │
│ without cream finishing, with whipped protein │ │ │
│ cream or fruit finish │ 72 │from +2 to +6°│
│ │ │ │
│ co butter cream, including cake │ │ │
│ "Potato" │ 36 │ "│
│ │ │ │
│ with custard, with whipped cream │ │ │
│ cream │ 6 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│156. Biscuit rolls: │ │ │
│ │ │ │
│ with cream │ 36 │ "│
│ │ │ │
│ with cottage cheese │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│157. Jelly, sambuca, mousses │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│158. Butter and curd fruit creams │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│159. Whipped cream │ 6 │from +2 to +6°│
├─────────────────────────────────────────────────┼────────┼────────────┤
│160. Curd cake │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│161. Kvass produced by industry: │ │ │
│ │ │ │
│ unpasteurized bread kvass │ 48 │ "│
│ │ │ │
│ kvass "Moscow" │ 72 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│162. Non-alcoholic non-carbonated drinks │ │ │
│ (lemon, cherry without preservative), │ 48 │ "│
│ produced by industry │ │ │
├─────────────────────────────────────────────────┼────────┼────────────┤
│Quick frozen products │ │ │
│ │ │ │
│Salads and snacks │ │ │
│ │ │ │
│163. Red cabbage salad │ 24 │from 0 to +4° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│164. Beet salad with horseradish │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│165. vegetable snack with tomato │ 24 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│Second courses and side dishes │ │ │
│ │ │ │
│166. Beef goulash │ 96 │not higher than -5° │
│ │ │ │
│ │ 48 │not higher than -0° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│167. Stewed beef │ "│" │
├─────────────────────────────────────────────────┼────────┼────────────┤
│168. Meat at home │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│169. Beef stroganoff │ "│" │
├─────────────────────────────────────────────────┼────────┼────────────┤
│170. Meatballs │ "│" │
├─────────────────────────────────────────────────┼────────┼────────────┤
│171. Meatballs "Health" without sauce │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│172. Meatballs "Health" in sauce │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│173. Beefsteak │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│174. Sausages │ "│" │
├─────────────────────────────────────────────────┼────────┼────────────┤
│175. Sausages │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│176. Sausage │ "│" │
├─────────────────────────────────────────────────┼────────┼────────────┤
│177. Peasant pancakes │ "│" │
├─────────────────────────────────────────────────┼────────┼────────────┤
│178. Caucasian pancakes │ "│" │
├─────────────────────────────────────────────────┼────────┼────────────┤
│179. Pancakes with cabbage │ "│" │
├─────────────────────────────────────────────────┼────────┼────────────┤
│180. Pancakes with cottage cheese │ "│" │
├─────────────────────────────────────────────────┼────────┼────────────┤
│181. Pancakes with fruit filling │ " │ " │
├─────────────────────────────────────────────────┼────────┼────────────┤
│182. Croquettes │ 48 │not higher than -5° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│183. Peasant cutlets in sauce │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│184. Peasant cutlets without sauce │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│185. Minced meat for croquettes │ 48 │ "│
├─────────────────────────────────────────────────┼────────┼────────────┤
│186. Sauerkraut stewed │ 24 │from 0 to +4° │
├─────────────────────────────────────────────────┼────────┼────────────┤
│187. Fresh stewed cabbage │ 24 │ "│
└─────────────────────────────────────────────────┴────────┴────────────┘