Terms of use of stuffing from meat. Sanitary and epidemiological rules and regulations
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 enterprises Catering and trade.
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 rules 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 culinary shops and having a longer shelf life are marked with an "*".
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, steamed 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 │ │ │
│ portions for 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. Jelly 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 the 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 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: │ │ │
│ │ │ │
│ children's 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 │ │ │
│ children infancy │ 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 │ "│
└─────────────────────────────────────────────────┴────────┴────────────┘
The surface of the pieces of semi-finished products should be airless, the color and smell 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 49 121-78. 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. Portion semi-finished products are placed on baking sheets in one row on the 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 with a layer of 5 cm and stored for no more than 24 hours chopped meat(unfilled) - no more than 6 hours. cutlet mass they 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. Uncut bones are stored for no more than 3–5 hours.
Chapter IV
POULTRY PROCESSING
AND FEATHERS
Carcasses of chickens, geese, turkeys, ducks, guinea fowls, 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 poultry has a fine-fibred structure, contains half as much collagen and elastin as beef. Fat has a low melting point. A large number of extractive substances causes special taste qualities birds. There are fewer extractive substances in the meat of a young 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 bird comes cooled, 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.
Mechanical culinary processing of poultry
And feathered game
Mechanical culinary processing of poultry 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 the bird are straightened, laid on tables or racks in one row so that the carcasses do not touch each other. Thaw at a temperature of 8–15 ° C for geese and turkeys for 8 hours, for chickens and ducks for 5–6 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 legs 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 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, impurities, blood clots, and remnants of the viscera are removed. Washing for a long time is not recommended, as this will cause a large loss of 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.
Thaw out game as well as birds.
Plucking start with the neck. At the same time, several feathers are captured and quickly pulled out in the direction opposite to natural growth. In order to prevent the skin from being torn 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.
The game is completely remove wings, neck, chop off legs at the legs. In marsh game (snipe, great snipe, etc.), the skin is removed from the head and neck, the head is left with the beak, but the eyes are removed.
gutting game is produced in the same way as 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 washed well in cold water.
Refueling poultry and game
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. Bird carcasses are filled: “into a pocket”, in one thread, in two threads.
Refueling "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.
Another method of filling "in the pocket" is also used. In this case, when processing the bird, the legs are cut off 1–1.5 cm below the heel joint at an angle of 30 ° to obtain 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 laid on top of each other (crosswise) and set inside the abdominal incision towards 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”.
Filling in one thread- the carcass of the bird is laid back down, the legs are pressed against the carcass with the left hand, and the right hand is pierced with a needle and thread in the center of the leg under the loin so that the needle comes out from the opposite side in the flank under the leg. The needle and thread are pulled through, the end of the thread is left at the original 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.
Filling 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 were 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.
Threading with a needle worsens appearance birds, while it is necessary to make deep punctures of the pulp, the needle is covered with fat and slides in the hands. Therefore, threading methods without a needle can be used, which are simpler and speed up the process of threading the bird (Fig. 11).
a - the first way; b - the second way
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 the middle of the thread is hooked to the tip of the sternum (a shallow incision can be made), then the ends of the loop are passed in the middle of the wing bone, the threads are brought under back, encircle the carcass crosswise. After that, threads are applied to the ends of each leg, pulled together, pressing more tightly to the carcass, tied into a knot. This method is used for dressing 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 cut off 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.
In one thread (cross) refuel hazel grouses, partridges, black grouses, pheasants. 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 with the thread is transferred under the carcass, thrown over the leg, pierced at the end of the protrusion of the sirloin, the thread is thrown over the second leg, the ends of the threads are pulled together and tied.
Leg to leg handle small game. In game, an incision is made along the bone on one leg closer to the heel joint, and the other leg is inserted into this incision.
beak run swamp game. 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 tenderness 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.
Similar information.
For semi-finished meat products, a variety of consumer packaging is used. For minced meat, natural and chopped semi-finished products, trays-liners (substrates) are widely used, followed by wrapping the product with a polymer film, as well as boxes made of cardboard or a combined material. Minced meat and chopped steak are packed on automatic machines in parchment, laminated aluminum foil. Portions of small-sized natural and portioned semi-finished products of non-standard weight are packed in napkins made of cellophane, parchment, parchment, polyethylene film and in bags of polymer film materials. Bags made of polymeric materials are used for packing dumplings, frozen chopped semi-finished products. Pelmeni are also packed in cardboard boxes.
Portioned natural and breaded semi-finished products for public catering and retail trade are laid on liners of plank, plywood, aluminum, polymer reusable boxes without wrapping in one row, semi-inclined so that one semi-finished product is partially under the other. Each box should contain no more than three inserts. Boxes must allow air to enter when the lid or insert is closed.
Large-sized (boneless), portioned and small-sized semi-finished products produced according to specifications can be packed under vacuum.
The labeling of consumer packaging, in addition to the information required for all meat products, must contain the following information: thermal state semi-finished product (chilled, frozen); date of manufacture and date of packaging, and for especially perishable ones, the time (hour) of the end of the technological process; cooking method.
Transport containers for semi-finished products are reusable boxes (polymer, aluminum, wooden), packaging equipment. In addition, for frozen, as well as vacuum-packed semi-finished products, corrugated cardboard boxes are used.
Transport markings for frozen semi-finished products must have handling signs: "Compliance with the temperature range" or "Perishable goods".
Meat semi-finished products are transported by refrigerator cars or vans with an isothermal body (with one-way communication). Frozen semi-finished products are also transported by refrigerated railway and other modes of transport.
Cooling and storing meat in a chilled state is the most advanced method of preserving them. Cooling significantly delays enzymatic and microbiological processes in meat and offal. During the period of mass slaughter of livestock, in addition to chilled, cooled meat comes into trade. However, chilled meat is less suitable for cooking than chilled meat.
The meat is cooled in special chambers at a temperature of about 0 ° C and high relative humidity. Cooling starts at negative temperature, then as the meat cools, the air temperature is increased. Cooling is completed when the temperature in the thickness of the meat reaches from 0 ° to 4 ° C.
When meat is cooled, which lasts from 16 to 30 hours, physical and biochemical processes take place.
As a result of biochemical processes, muscle tissue contracts somewhat, loses elasticity and becomes elastic. The surface of the tissue becomes brighter due to the conversion of myoglobin to oxymyoglobin.
Physical processes are manifested in the shrinkage of meat. The loss of meat mass due to moisture evaporation is, depending on the cooling methods, from 1 to 2.8%. Properly chilled meat is characterized by the presence of a drying crust, the color of chilled beef is bright red, pork is pale pink and lamb is dark red. Beef meat has a specific smell, pork has almost no smell. The consistency of all types of meat is elastic, the muscles do not secrete meat juice with light pressure.
Chilled meat is sent mainly to retail trade, and is also used in the production of boiled sausage products and chopped semi-finished products.
Storage chilled meat it is necessary to maintain its temperature at a constant level. The fluctuation of the ambient temperature leads to a deterioration in quality, an increase in losses and significantly reduces the duration of meat storage due to moisture condensation on its surface. Even little change air temperature at high relative humidity is sufficient to reach the dew point and moisten the surface of the carcasses. During storage of meat, some evaporation of moisture occurs, but this process is undesirable. To reduce losses due to evaporation of moisture, air circulation is reduced. However, low circulation leads to air stagnation and the development of microbiological processes - sliming and molding of meat. Therefore, the intensity of air circulation is created such as to slow down the development of microbes. It is recommended to store chilled meat at 0°C, 80-85% relative humidity and air circulation within 0.1 m/s. Under these conditions, the duration of storage of beef is up to 15-20 days, and pork and lamb - up to 10-15 days.
The loss of meat mass depends not only on the temperature and humidity conditions, but also on its type, fatness and specific surface area. Meat carcasses covered with a layer of fat evaporate moisture less, meat in small cuts, having a large specific surface area, evaporates moisture more. Carcasses of meat of high fatness and with a lower specific surface area are stored for a longer period.
Due to the relatively limited shelf life of chilled meat, methods have been developed to store it in a frozen state, in an atmosphere with the addition of carbon dioxide, the use of ultraviolet rays, antibiotics and penetrating radiation. However, these methods have not received wide industrial application.
The relatively limited shelf life of chilled meat makes it necessary to freeze it. Long-term storage of frozen meat is possible at temperatures below - 10 ° C. Chilled meat or without preliminary cooling is frozen. The production and storage of frozen meat is associated with additional costs for freezing and maintaining the required storage conditions. In addition, during freezing and storage, loss of meat is inevitable.
Frozen meat is inferior in quality to chilled meat. As frozen meat is stored, both organoleptic characteristics and nutritional value due to partial loss of vitamins, denaturation of proteins and spoilage of fat. However, freezing is still the best preservation method for significantly extending the shelf life of meat. Frozen meat also has some advantages. Such meat in the form of blocks or small packaging of portions of semi-finished products is easy to transport and store in trade enterprises, at home and use in sausage production without defrosting.
Freezing of meat is carried out mainly at a temperature of -18; -25 ° C, but much lower temperatures up to -40 ° C are also used. Freezing is carried out in freezers and freezers.
When meat is frozen, the bulk of the water and tissue fluid passes into a crystalline state, so the muscle tissue becomes hard, and the fat acquires a crumbly texture. Microbiological processes in frozen meat stop, and enzymatic processes slow down sharply.
The quality of frozen meat and the reversibility of the freezing process are affected by both the initial state of the meat - the depth of the ripening process, and the speed of freezing. Increasing the freezing speed has a positive effect on the quality of defrosted meat. The natural loss during freezing of chilled meat to -15° C in the thickness of the muscles at an air temperature of -23° C, depending on the type of meat, ranges from 0.72 to 1.82%.
Frozen meat, tightly packed in stacks, is stored in chambers equipped with brine or direct evaporation refrigerant batteries. Storage is accompanied by a loss of mass and a change in the quality of the meat. The surface of muscle tissue is gradually dehydrated and becomes porous. Recrystallization associated with the growth of some crystals at the expense of others leads to deformation and partial destruction of muscle fibers. Adipose tissue changes color, goes rancid and imparts an unpleasant taste to the meat. The state of proteins changes, their aging process occurs, leading to a decrease in the water-holding capacity of thawed meat. Most fat-soluble vitamins are destroyed, except for vitamin A. Water-soluble vitamins are less susceptible to destruction, with the exception of vitamins found in organ meats. The shelf life of frozen meat depends on the temperature, type of meat and its fatness.
At a temperature of -18°C and relative humidity close to 100%, beef and lamb can be stored for up to 12 months, pork in the skin - up to 8 months, skinless - 6 months and offal - no more than 6 months. At a temperature of - 23 ° C, the duration of meat storage increases to 18 months.
For better preservation of frozen meat, the possibility of evaporation of moisture from its surface is minimized. The natural loss decreases with an increase in relative humidity and a decrease in the rate of air circulation. In summer, shrinkage as a result of increased heat transfer through the walls of the refrigerator chambers can increase significantly. The average shrinkage during storage of frozen meat is 0.3--0.5% for each month during the first two months, then decreases to 0.1%.
In stores and bases, the shelf life of chilled and frozen meat is significantly reduced due to changing thermal conditions. The shelf life of chilled and frozen meat at a temperature of 0--6 ° C is up to 3 days; at a temperature of about 0 ° C, frozen meat can be stored for up to 5 days; at a temperature not exceeding 8 ° C, chilled and frozen meat is stored for no more than 2 days.
Culinary products are perishable products.
The terms of their implementation (since the end of the technological process) at a temperature not exceeding 6 ° C are as follows: fried, boiled, stuffed products - 36 hours, aspic - 12, pies - 24 (in the absence of cold - 12 hours), frozen products-- 24 hours.
Smoked products are prepared from the carcasses of chickens, turkeys and geese, mainly in the fatness category. Salted carcasses are smoked at a high temperature (up to 80 ° C), cooled and wrapped in cellophane.
Meat culinary products of the same name are packed when sent to the distribution network in clean metal or wooden boxes.
Store culinary products, depending on the name, at a temperature of 0-8 ° C from 12 to 48 hours, and frozen at a temperature of -18 ° C - up to 3 months.
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. 5 uncut form is stored no more than 3-5 hours.
End of work -
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Mechanical culinary processing of raw materials. Thermal cooking preparation and serving of dishes
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Processing cabbage and onion vegetables
Cabbage. cabbage vegetables rich in vitamins, contain sugars, proteins, minerals. White cabbage, Savoy and red cabbage are processed the same way. She removes rotten and dirty
Processing of canned vegetables
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Preparing vegetables for stuffing
For stuffing, zucchini, peppers, eggplants, tomatoes and cabbage are most often used. Zucchini stuffed in portions or whole (small). Sliced zucchini crosswise
quality requirements. Shelf life
Peeled vegetables and prepared semi-finished products must be immediately subjected to heat treatment, as their quality deteriorates during storage. When stored in air, raw peeled potatoes
mushroom processing
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Types of fish commonly used in food
For cooking, various types of fish belonging to different families are used. The most common are the following: perch - perch, pike perch, ruff, chop, percari
Sturgeon processing
Sturgeon fish differs from other fish species in that it does not have a bone skeleton and its surface is covered with several rows of bones of bug plates. For catering establishments
Requirements for the quality of semi-finished products. Shelf life
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 is unacceptable.
Preparation of chopped mass and semi-finished products from it
For the preparation of chopped mass, meat of the neck, flanks, trimmings, as well as trimmings obtained during cutting and deboning of meat are used. If category II meat is used, then for juiciness and improvement
Culinary processing
Heat treatment of products is of great importance. It increases the digestibility of food, since flavoring and aromatic substances are formed that improve digestion processes. Products are not only softened
Basic ways
Cooking. Cooking is the heating of food products in a liquid (water, milk, broth, broth) to a temperature of lOO^C or in an environment of saturated water vapor. In this case, they use our own or station
Change in nutrients during heat treatment
Proteins coagulate at a temperature of 70°C, while releasing water. Water-soluble and salt-soluble proteins (albumins and globulins) form foam or flakes during cooking on the surface of the broth or broth
Rassolniki
Mandatory integral part pickles are pickles, cucumber pickle and white roots. Vegetarian pickles are prepared, on bone, meat and bone, fish broths, with giblets, with
Potato soups with vegetables, cereals, legumes and pasta
A varied assortment of soups is prepared from potatoes and vegetables - with cereals, pasta and legumes. These soups are cooked on bone, meat and bone broth, mushroom and vegetable broths. If, soups
Soups with cereals, pasta and legumes
For soups of this group, millet is used, pearl barley, rice, semolina, oatmeal; from legumes - beans, peas, lentils .. Pasta, horns, noodles are used from flour products, including additional
Preparation of sauces with flour. Red meat sauces
Sauces with flour are prepared in broth - meat, fish, mushroom broth, milk, sour cream. These include the main red sauce and its derivatives, the main white sauce and its derivatives.
White sauces in meat broth
White main sauce. For white sauce(Fig. 13) prepare the broth. Roots and onions are cut into strips. In a heavy-bottomed bowl, sauté flour on margarine until creamy. Gore
White sauces in fish broth
The basis of white fish sauce is white flour sautéing and fish broth, which is obtained after boiling and poaching fish or from fish food waste. The broth is prepared in the same way as for
Egg-butter sauces
Polish sauce. Hard-boiled eggs, cool, peel, finely chop. Finely chopped parsley or dill. Butter is melted, combined with prepared eggs and
Oil mixtures
Oil mixtures are softened butter, mixed with crushed additives in the form of cheese, mustard, herring, sprat, herbs, molded and chilled. When oil is dispensed
General rules for cooking cereals
1. Select the dishes you need in terms of volume, taking into account the welding of this porridge. 2. Prepare the cereal. 3. Bring the liquid to a boil, add salt (10 g per 1 kg of finished porridge and 5 g per 1 kg g
Quality requirements for poultry and game dishes. Shelf life
Portions boiled poultry consist of part of the carcass and part of the leg. Color - from gray-white to light cream. Consistency - soft, juicy. Taste - moderately salty, without bitterness, with aroma, with
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 the 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, food service workers and consumers have pointed out that the taste of frozen foods is 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. 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 yellow 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 there were low-power freezers on refrigerators that froze food for many hours or even days at a temperature of -12, -15 ° on racks, without stimulating circulation, or brine freezers, where products, when frozen, came into direct contact with brine, and the salt penetrated into the surface layers of the product, causing further storage undesirable changes in its taste, smell and appearance.
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 ice crystals that quickly form in the tissues do not tear or loosen the membranes of cell tissues, as was the case with slow freezing, the delicate product remains tender after thawing, and the dense one does not loosen.
- The new freezing technique guarantees the production of a high quality ice cream product, and the 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.
Quick freezing and storage of food 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.
Corruption fresh food 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 so-called self-digestion, as well as 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 durability 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, 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 weak brine), or created on it. on the surface, an ice crust that is practically impermeable to air (the fish is “glazed” with water), or they are packed in several layers of vapor 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 aluminum), glassine (specially processed) paper, etc.
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 widespread development of the production and application of these new packaging materials in combination with pre-heating of products with quick freezing and storage at low temperature, it opens up huge opportunities for expanding the range of frozen products and creating an industry that produces 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, winter has long been harvested in large quantities meat dumplings and ate them 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 is a 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 foreign countries the factory production of a wide variety of frozen semi-finished products, ready for cooking, frying, baking or stewing, as well as ready-made dishes already thermally processed, which need only be heated and served, is developing rapidly. The range of these products is extremely large, practically unlimited and can satisfy any most refined taste.
The new range of frozen convenience foods and culinary products is of particular importance to those catering establishments where there is no well-equipped kitchen with large utility rooms and machines for heavy cleaning, washing and other tasks. 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 of a refrigerating cabinet of an appropriate lightweight design and an electronic (high-frequency current) heater on the aircraft will make it possible to serve hot meals to passengers 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 meals or heat treatment of semi-finished products will make it possible to include a large number of frozen ready-made meals and semi-finished products in the menu of the dining car 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.
Observations made on foodstuffs and frozen culinary 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 a higher 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 preparation for 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.
The production of non-frozen semi-finished products has already received 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 implementation 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 of making meat dumplings and the creation of 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 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.
Very convenient produced in the form of frozen semi-finished products and finished products pancake pies and pies with various fillings.
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 made 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 the nutritional and taste qualities of chopped culinary products from sea 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 water is glass, 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 bitter 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 test cooking 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 steaks from 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 meals are based on sour cabbage, pickles and fish.
The range of boiled and fried culinary ice cream dishes with a wide variety of side dishes and sauces is almost limitless.
Abroad, dishes such as fried chicken with rice, stew and fried meat (beef, lamb, pork) with vegetables, roast turkey and duck under 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. variety of dishes with side dishes, ice-cream snacks of the widest range will have a wide distribution.
Abroad, packaged frozen fried potatoes: potatoes are peeled, cut into strips and fried in in large numbers fat (deep-fried). Potatoes fried to brittleness are packaged in waxed cardboard boxes lined with cellophane and frozen. Bakery products are widely used, 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.
From fish snacks This kind of smoked herring, sprat and anchovies of hot and semi-hot smoked herring has been tested for freezing and refrigeration storage - an exceptionally tasty and convenient cheap snack 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 °. Such a kopchka has 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.
The new technology of freezing and cold storage of delicacy snack products makes it possible to make products that are not stable under normal storage conditions: very lightly salted pieces of smoked herring or smoked Baltic herring fillet, packed in cans 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.
Based on refrigeration technology, you can cook very tasty chopped herring, tender, fragrant and lightly salted, without the risk of spoiling it during storage.
As a general rule, applicable to all without exception frozen semi-finished products, ready-made culinary products, gourmet snacks and fine gastronomy, we can recommend the following: packaging in a vapor-moisture-proof cellophane or other film, the use of paraffin 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 good quality product on average for at least six months from the moment of culinary processing at the factory.
See next article.
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