To use the preview of presentations, create a Google account (account) and sign in: https://accounts.google.com

Slides captions:

Bird and game

Farm poultry include: chickens, geese, ducks, turkeys, chickens, ducklings. The old bird is used for cooking broths and stewing. Game is not used for cooking broths, because in their spine there are substances that give bitterness. The content of nutrients in meat depends on its type, age and sex.

Farm poultry arrives beaten, without feathers, half-gutted, gutted, and gutted with a complex of giblets and with a neck. The bird arrives chilled and frozen. According to fatness and quality, it is divided into 1 and 2 categories.

Feathered game enters the POP: steppe, upland, swamp and waterfowl. The steppe includes: quail, gray and white partridges. Upland game - hazel grouse, black grouse, pheasants. To marsh game - snipes, waders. To the waterfowl - ducks and geese.

The bird is rich in proteins, fats, trace elements, vitamins A, B, D and PP. Poultry fat is easily digestible, because. he is lightweight. Game meat, unlike poultry meat, contains more protein and extractives, but less fat.

Primary processing of poultry and game Birds are defrosted (geese - 20 hours, chickens, ducks - 8-10 hours); Singe; Remove heads, necks, legs; Gutted; Washed; Dry (in the conditions of the workshop, cotton napkins); Prepare P / F.

P/F preparation Whole carcass Dressing: “into the pocket” (in one, two threads) with and without a needle. Portion P/F P/F (for eight parts) P/F from fillet - natural - breaded - stuffed P/F from hams - stuffed

Technological scheme for the preparation of cutlet mass Chickens, turkeys, hazel grouses, partridges (fillets, legs without skin). The pulp is separated from the bones and skin Passing through a meat grinder Passing through a meat grinder Milk-soaked bread without crusts + water

Offal from poultry and game

From food by-products, birds use heads, necks, scallops, wings, legs, heart, stomach, skin and trimmings left during the preparation of P / F. of 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, breaded with flour and scalded. Cleaned from "stumps" and washed. Used to make broths, stews, jelly. The legs are scalded or singeed, the skin is removed from them, the nails are chopped off, washed and used for broth, making jelly. 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 gallbladder, washed. Used to make pates, soups, puree. The heart is cut lengthwise, blood clots are removed and washed.

Quality requirements and shelf life The surface of poultry carcasses must 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 - corresponding to this type of bird, without foreign smell. The consistency of the pulp is dense, elastic. Carcasses must be free of blood clots and bile-soaked areas

The presentation was made by Epatko Nadezhda, 2nd year student of group 828. Thank you for your attention!

Plan Plan 1. Culinary use of lumpy p / f. 1. Culinary use of large lump p / f. 2. Portion and small-sized p / f. 2. Portion and small-sized p / f. 3. P \ f from minced meat: 3. P \ f from minced meat: chopped natural p / f, chopped natural p / f, p / f from cutlet mass. p / f from cutlet mass. 4. Culinary cutting of meat of wild animals. 5. Mechanical cooking of offal and corned beef. Plan Plan 1. Culinary use of lumpy p / f. 1. Culinary use of large lump p / f. 2. Portion and small-sized p / f. 2. Portion and small-sized p / f. 3. P \ f from minced meat: 3. P \ f from minced meat: chopped natural p / f, chopped natural p / f, p / f from cutlet mass. p / f from cutlet mass. 4. Culinary cutting of meat of wild animals. 5. Mechanical cooking of offal and corned beef.

Large-sized p / f are used whole for cooking, frying and stewing, as well as for the production of portioned and small-sized p / f. Different culinary use of large lump p / f is due to the unequal content and structure of the connective tissue, as well as the peculiarities of the anatomical structure of the muscles of certain large lump p / f. Pork tenderloin Pork neckPork shoulder Back part (pork) Beef. Cutlet meat Beef. Blade part

The cutting of portioned and small-sized semi-finished products should be carried out across the muscle fibers, which contributes to less deformation of the pieces during heat treatment and their easier chewing. First, portioned, and then small-sized semi-finished products are cut, it allows you to use as the last trimmings that are obtained after cutting portioned semi-finished products. Large-sized semi-finished products of large size are pre-cut into strips, the cross section of which allows the production of semi-finished products of certain shapes and sizes. Portioned and small-sized semi-finished products, which contain a significant amount of tight connective tissue, are subjected to mechanical processing (beating, loosening). Pork goulash Pork schnitzel Beef Stroganoff

It is advisable to carry out breading of some portioned semi-finished products, which helps to improve the quality and expand the range of fried meat dishes. Broken or loose portioned semi-finished products are moistened in a lezon (a mixture of eggs, salt and water) and breaded in sifted white bread crumbs.

To intensify technological processes, improve the consistency of meat containing a significant amount of connective tissue, and improve its taste, pickling is done with solutions of acetic or citric acids. Prepared semi-finished products (for example, barbecue) are poured with chilled marinade (ratio 10:1) and kept for 4 hours at a temperature of 4-60C. The marinating time depends on the content of connective tissue (for example, meat of wild animals is marinated for 1-4 days).

Name of large-piece semi-finished products Semi-finished products that are produced Large-sized portionsSmall-sized pieces 1234 From beef TenderloinFor roasting whole (roast beef) Beef steaks, fillets, beef stroganoff langets, meat for shashlik Dorsal part of the longissimus dorsi muscle (thick edge) lumbar part of longissimus back muscles (thin edge) For whole frying (roast beef) entrecote, rump steaks fried, beef stroganoff Upper and inner pieces of the hip part for stewing whole rump steaks, natural zrazy roast, beef stroganoff Lateral and outer piece of the hip part For stewing and boiling whole beef oven azu Shoulder and sub-shoulder parts for cooking - goulash Brisket pulp for cooking whole goulash Beef trim of the І category for cooking whole - goulash Culinary use of large-sized semi-finished products

From lamb, goat meat LoinFor frying whole Cutlets natural, chops, escalopes Meat for shish kebab Hip partFor frying whole Schnitzels Meat for shish kebab Shoulder partFor frying whole (roll) lamb ovenMeat for pilaf BrisketFor frying stuffed brisket, deep-fried Ragout Pork Tenderloin , loinFor whole fryingTenderloin natural, natural cutlets, chops, escalopes meat for shish kebab, frying Hip partFor whole frying Schnitzels Meat for shish kebab, frying Shoulder partFor frying whole Pork OvenGoulash BrisketFor frying whole In its natural form - Homemade stew LoinFor whole frying Cutlets natural, chops, escalopes - Hip partFor whole frying Schnitzels - Shoulder partFor boiling and frying whole -- BrisketFor boiling and frying whole in natural and stuffed form Deep-fried brisket -

SEMI-FINISHED PRODUCTS FROM MINUTED MEAT The main raw material for their production is cutlet meat (flank, trimmings). Water is added to cutlet meat, and fillers (bread, cereals), bacon, onion, and garlic are added to some products. Chopped p / f produce breaded and not breaded.

Chopped natural p / f. Assortment: chopped beef steak, natural chopped cutlets, natural chopped schnitzel, national products - peasant-style cue balls, Poltava cutlets, kupaty (minced meat is stuffed into soaked dry intestines, the ends are tied, formed in the form of a horseshoe), kebab (sausage shape), kiima-kabob (sausage shape). Assortment: chopped beef steak, natural chopped cutlets, natural chopped schnitzel, national products - peasant-style cue balls, Poltava cutlets, kupaty (minced meat is stuffed into soaked dry intestines, the ends are tied, formed in the form of a horseshoe), kebab (sausage shape), kiima-kabob (sausage shape). Chopped natural p / f. Assortment: chopped beef steak, natural chopped cutlets, natural chopped schnitzel, national products - peasant-style cue balls, Poltava cutlets, kupaty (minced meat is stuffed into soaked dry intestines, the ends are tied, formed in the form of a horseshoe), kebab (sausage shape), kiima-kabob (sausage shape). Assortment: chopped beef steak, natural chopped cutlets, natural chopped schnitzel, national products - peasant-style cue balls, Poltava cutlets, kupaty (minced meat is stuffed into soaked dry intestines, the ends are tied, formed in the form of a horseshoe), kebab (sausage shape), kiima-kabob (sausage shape).

Cooking technology: Cutlet meat together with raw fat is crushed in a meat grinder. The bacon for chopped steak and Poltava cutlets is cut into cubes (5 by 5 mm). Onions are finely chopped (peasant-style cue balls), finely chopped (kupaty), minced together with meat in a meat grinder (lyulya-kebab, keima-kabob); minced garlic (Poltava cutlets, kupaty). The components are combined according to the recipe, salt, spices, water (except for kupat, kebab) are added in the amount of 8-12% of the meat mass and thoroughly mixed, formed. Breaded: natural chopped schnitzel (lezon, crackers), Poltava cutlets (crackers), country style cue balls (flour). Others don't panic. They are stored at T=4-80С for no more than 14 hours, in the case at the enterprise where they were produced - 6 hours. Cooking technology: Cutlet meat together with raw fat is crushed in a meat grinder. The bacon for chopped steak and Poltava cutlets is cut into cubes (5 by 5 mm). Onions are finely chopped (peasant-style cue balls), finely chopped (kupaty), minced together with meat in a meat grinder (lyulya-kebab, keima-kabob); minced garlic (Poltava cutlets, kupaty). The components are combined according to the recipe, salt, spices, water (except for kupat, kebab) are added in the amount of 8-12% of the meat mass and thoroughly mixed, formed. Breaded: natural chopped schnitzel (lezon, crackers), Poltava cutlets (crackers), country style cue balls (flour). Others don't panic. They are stored at T=4-80С for no more than 14 hours, in the case at the enterprise where they were produced - 6 hours.

SEMI-FINISHED FROM CUTLETS Assortment: - cutlets - cutlets - cue balls - cue balls - schnitzels - schnitzels - zrazy - zrazy - meatballs - meatballs - rolls - rolls - meatballs - meatballsAssortment: - cutlets - cutlets - cue balls - cue balls - schnitzels - schnitzels - zrazy - zrazy - meatballs - meatballs - rolls - rolls - meatballs - meatballs

Cooking technology: Cutlet meat is crushed in a meat grinder, bread (20-25%) is soaked in water or milk, combined and again passed through a meat grinder, water (30-35%) is added, beaten out, formed, breaded. Cutlets, cue balls, zrazy, and schnitzels are breaded in breadcrumbs, meatballs are in flour, and rolls are smeared with egg, sprinkled with breadcrumbs and sprinkled with fat. Raw chopped onion is added to the cutlets Domashniye, Kievsky, Moskovsky, and the onion is cut and sautéed in meatballs. Minced meat for rolls: boiled pasta, chopped boiled eggs, browned onions; for zraz: chopped browned onions and herbs, chopped boiled eggs. They are stored at T=4-80С for no more than 14 hours, in the case at the enterprise where they were produced - 6 hours.

Culinary cutting of meat of wild animals is carried out according to schemes similar to those for cutting carcasses of domestic animals. Carcasses wild goat- like sheep, wild boar and bear - like pork, elk and deer - like beef. The veined pulp of wild animals is marinated for 1-4 days before heat treatment, depending on the mass of the pieces, to improve the taste and texture. During the marinating process, the pieces of meat are turned over several times. Carcasses of a wild goat - like a lamb, a wild boar and a bear - like pork, an elk and a deer - like beef. The veined pulp of wild animals is marinated for 1-4 days before heat treatment, depending on the mass of the pieces, to improve the taste and texture. During the marinating process, the pieces of meat are turned over several times. To prepare the marinade in a 1.5-2% solution acetic acid put salt, sugar, Bay leaf, peppercorns and chopped vegetables. The resulting mixture is boiled for minutes, then cooled and used for pickling. To increase the juiciness and calorie content, marinated meat is stuffed with chilled pork fat, cut into sticks mm long and up to 5 mm wide. Hare meat is stewed in large pieces or chopped for stew and used to make cutlet mass. Natural cutlets and chops are prepared from wild goat meat. The meat of elk, deer and wild goat is used for barbecue and frying in large pieces. Culinary cutting of meat of wild animals is carried out according to schemes similar to those for cutting carcasses of domestic animals. Carcasses of a wild goat - like a lamb, a wild boar and a bear - like pork, an elk and a deer - like beef. The veined pulp of wild animals is marinated for 1-4 days before heat treatment, depending on the mass of the pieces, to improve the taste and texture. During the marinating process, the pieces of meat are turned over several times. Carcasses of a wild goat - like a lamb, a wild boar and a bear - like pork, an elk and a deer - like beef. The veined pulp of wild animals is marinated for 1-4 days before heat treatment, depending on the mass of the pieces, to improve the taste and texture. During the marinating process, the pieces of meat are turned over several times. To prepare the marinade, put salt, sugar, bay leaf, peppercorns and chopped vegetables in a 1.5-2% solution of acetic acid. The resulting mixture is boiled for minutes, then cooled and used for pickling. To increase the juiciness and calorie content, marinated meat is stuffed with chilled pork fat, cut into sticks mm long and up to 5 mm wide. Hare meat is stewed in large pieces or chopped for stew and used to make cutlet mass. Natural cutlets and chops are prepared from wild goat meat. The meat of elk, deer and wild goat is used for barbecue and frying in large pieces.
Frozen by-products are defrosted in the air in the meat shop at t=15-18C. Brain, kidneys, scars, can be thawed in water. Then the by-products are processed. The brain is soaked in cold water for 1-2 hours to swell the film. The film is removed without removing the brain from the water. Waste %. Frozen by-products are defrosted in the air in the meat shop at t=15-18C. Brain, kidneys, scars, can be thawed in water. Then the by-products are processed. The brain is soaked in cold water for 1-2 hours to swell the film. The film is removed without removing the brain from the water. Waste %. Brain beef Blood vessels are cut out in the liver, then it is washed in cold water and the film is removed. Waste - 12-17%. beef liver

The kidneys are freed from fat along with the film (beef) or leave a layer of no more than 5 mm (calf, pork, lamb). Beef kidneys are cut to half on one side and soaked in water for 2-3 hours, changing it several times. Lamb, pork and veal kidneys are not soaked. Waste - 10-14%. Beef kidneys Scars are first soaked in cold water for 6-9 hours, changing it, then scalded several times and washed again cold water. Waste - 5%. Waste - 5%. The scars are first soaked in cold water for 6-9 hours, changing it, then scalded several times and washed again with cold water. Waste - 5%. Waste - 5%. ScarScar

Corned beef (salted meat, dried) contains 6-12% salt. In order for corned beef to be used as food, the salt content is reduced to 2-3%. To do this, it is cut into pieces weighing 1-1.5 kg and poured with cold water at the rate of 2 liters per 1 kg of corned beef. Water must be changed after 1, 2, 3, 6, 12 hours after the start of soaking.

Mechanical culinary processing of meat Meat of beef, pork, lamb Defrosting Slow 0 0 C to C from 1-3 days Slow 0 0 C to C from 1-3 days Fast C from h Fast C from h Cutting off the brand and cleaning the surface from contamination Washing carcasses Drying Cut carcasses Cut cuts Deboning cuts

After defrosting, the meat is cleaned from dirt, blood clots and the veterinary brand is cut off; Cutting carcasses - division into cuts, deboning, trimming, separation of large-sized semi-finished products and their cleaning. Deboning is the separation of the muscle and connective tissue of the carcass from the bones. Thinning - removal of small bones, cartilage, tendons, excess fat from the pulp. Stripping - removal of films, giving the pieces the appropriate shape. The cutting of carcasses is carried out at a temperature of 10 C. If the meat comes in half carcasses, then they are divided between 13 and 14 vertebrae into two quarters - front and back.

Forequarter Hindquarter Cut SemisCut Semis - Neck - Shoulder - Dorsal 1 - Shoulder 2 - Shoulder 3 - Infrascapular 4 - Thick Edge 5 - Rim 6 - Brisket - Lump - Hip 7 - Thin Edge 8 - Tenderloin 9 - flank 10 - upper part 11 - side part 12 - outer part 13 - inner part

Large-sized semi-finished products - pieces of pulp, consisting of one or more large muscles, have a mass of 1.5-2 kg Portion semi-finished products - pieces of pulp of a certain shape, size and weight, cut across muscle fibers from certain large-sized semi-finished products and subjected to additional technological processing. Portion semi-finished products are divided into natural and breaded, have a mass of g. Small-sized semi-finished products are pieces of pulp weighing 5-40 g, of a certain size and shape, cut across muscle fibers from large-sized semi-finished products characterized by a certain ratio of muscle and connective tissue. Chopped semi-finished products - culinary products of a certain shape, size and weight, made from chopped cutlet meat. Chopped semi-finished products are divided into natural and cutlet mass. In the cutlet mass, bread is mainly used as a filler. Chopped semi-finished products are breaded and not breaded.

General rules for the preparation of semi-finished products: 1) Cutting - carried out across the fibers, as it contributes to less deformation during heat treatment. 2) The sequence when cutting semi-finished products: large-sized, portioned, small-sized. 3) Semi-finished products containing a significant amount of connective tissue are subjected to the following operations: loosening, beating, while the strength of the connective tissue layers is weakened and the cooking time is reduced. 4) Pickling - to soften the meat, food acids and enzymes are used, the meat is softened because collagen swells, and its taste qualities change. 5) Breading - to improve the quality and expand the range of products.

Prepared from the upper, inner, side and outer pieces of the hip part weighing 1.52 kg. The meat is cleaned and stuffed along the fibers (or at an angle of 45 °) with carrots, white roots, bacon, cut into long sticks. Chilled lard is injected into the meat with a lard needle. I use for stewing, baking

STORAGE TIME At a temperature of 6 0 C no more than 48 hours QUALITY REQUIREMENTS surface of the pieces unwinded surface of the pieces unwinded color and smell - of good-quality meat color and smell - of good-quality meat no rough tendons, cartilage, bruising no rough tendons, cartilage, bruising BRIKATOV

It is cut from thick, thin edges of fat and rough tendons cleaned of fat and rough tendons in the form of an irregular round or oval oblong shape cut in the transverse direction to the location of the fibers, 1.5-2 cm thick, beaten off Tendons and films are cut.

Cut at an angle from the thin part of the tenderloin (tail), two pieces per serving, 11.2 cm thick. The semi-finished product is slightly beaten off. Type of heat treatment - frying Langet

They are cut from the side and outer pieces of the hip part, 11.5 cm thick, beaten off, minced meat is placed in the middle, rolled up in the form of sausages and tied with thread or twine. For minced meat: passivated onion combined with boiled chopped eggs or mushrooms, parsley, ground breadcrumbs; add salt, pepper and mix. Type of heat treatment - quenching ZRAZY CHOPS

Cut from thick and thin edges, top and internal pieces the hip part, 1.5-2 cm thick, beat off, cut the tendons, sprinkle with salt, pepper, moisten in the lezon, breaded in red breading, give shape. Type of heat treatment - frying ROMSHTEKS

SHELF LIFE QUALITY REQUIREMENTS Sliced ​​across the fibers Sliced ​​across the fibers The surface of breaded semi-finished products is completely covered with breading, torn and broken edges are not allowed color and smell - good-quality meat The surface of breaded semi-finished products is completely covered with breading, torn and broken edges are not allowed color and smell - no good-quality meat rough tendons, cartilages, bruises no rough tendons, cartilages, bruises At a temperature of 6 0 C Natural no more than 36 hours Breaded no more than 24 hours

Cut from tenderloin, thick and thin edges, upper and inner pieces of the hip part. From a large piece, portioned pieces are cut off with a thickness of 1-1.5 across the fibers, beaten to a thickness of 0.5 cm, cut into cubes 3-4 cm long, weighing from 5 to 7 g.

Portion pieces 1.5-2 cm thick are cut from the lateral and outer pieces of the hip part, cut into sticks 3-4 cm long, weighing g. Type of heat treatment - quenching AZU

Cut from the thick and thin edges, from the upper and inner pieces of the hip part into pieces 2 cm thick, beat off and cut into sticks weighing g. Type of heat treatment - frying

From the pulp of the scapular and subscapular parts, brisket, hem in pieces in the form of cubes weighing 4-5 pieces per serving. The fat content must not exceed 10%. Before cutting the semi-finished product, large pieces from the surface film are not cleaned. Type of heat treatment - stewing GOULIASH

Pieces of mass g are cut from the tenderloin, lightly beaten off, sprinkled with salt, pepper and pricked on a skewer interspersed with pieces of bacon, chopped squares, onions in circles. Put on a skewer, alternating meat, bacon, onions. Type of heat treatment - frying SHASHLIK PO-MOSKOVSKI

Storage conditions for small-sized semi-finished products STORAGE CONDITIONS AND DATES At a temperature of 6 0 C for no more than 24 hours QUALITY REQUIREMENTS QUALITY REQUIREMENTS color and smell - of benign meat color and smell - of benign meat no rough tendons, cartilage, bruising no rough tendons, cartilage, bruising Sliced across the grain Sliced ​​across the grain

Teacher: Yurchenko E.A.

slide 2

Meat products are products prepared from various kinds meat that has undergone mechanical cooking and prepared for heat treatment.

slide 3: raw material

For the production of semi-finished meat products, cooled, chilled and thawed beef and mutton of categories I and II, pork of category II (meat - young animals) and trimmed, poultry meat are used.

slide 4

slide 5

Natural semi-finished products are pieces of meat from certain parts of the carcass. Produced mainly from chilled meat.

Slide 6: Large-sized semi-finished products

They are large pieces of pulp obtained from various parts carcasses with the obligatory separation of coarse connective tissue from them.

Slide 7: Large-sized semi-finished products

slide 8: pork loin

Slide 9: Beef tenderloin

10

Slide 10: Lamb shoulder

11

Slide 11: Portioned semi-finished products

Portion semi-finished products. This is one or two pieces of meat, approximately the same in size, with a total weight of 125 g, cut in the transverse direction to the location of the muscle fibers.

12

Slide 12: Portioned semi-finished products

13

slide 13: entrecote

Entrecote - one piece of oval-oblong pulp 1.5-2 cm thick from the pulp of thick and thin edges, a layer of fat no more than 1 cm.

14

Slide 14: Beefsteak, fillet and langet

Beefsteak, fillet and langet are prepared from tenderloin; they have an irregular rounded shape, do not contain fat. Beefsteak - one piece of pulp 2-3 cm thick, fillet - a piece of pulp 4-5 cm thick, langet - two pieces of pulp, approximately equal in weight, about 1 cm thick.

15

slide 15: steak

16

slide 16: beef fillet

17

Slide 17: Natural cutlet

Cutlet natural - a piece of pulp with a rib bone no more than 8 cm long.

18

Slide 18: Pork escalope

Escalope - two pieces of pulp, approximately equal in weight, oval-flat, 1-1.5 cm thick.

19

slide 19: schnitzel

Schnitzel - one or two pieces of pulp, approximately the same in weight, oval-oblong, 2-3 cm thick.

20

Slide 20: Breaded semi-finished products

Pieces of meat for the production of breaded semi-finished products are beaten off to loosen the tissues, dipped in lezon (whipped egg mass) and breaded in breadcrumbs. Breaded semi-finished products are produced in portions of 125 g.

21

Slide 21: Rump steak

22

Slide 22: Small-sized semi-finished beef products

23

Slide 23: Small-sized semi-finished products

These are small-sized pieces of meat, the mass of a portion of which is often 125 g. Azu, beef stroganoff, roast, goulash, meat for barbecue, barbecue, soup set, etc. are prepared from beef. Azu - cubes or sticks of meat 3-4 cm long and weighing 10-15 g, sliced ​​from the posterior part. Beef stroganoff - the same meat sticks as azu, but smaller in weight (5-7 g), made from the posterior, dorsal and lumbar parts. Roast - pieces of meat of any shape weighing 10-15 g, cut from the same parts of the carcass as beef stroganoff. Goulash - pieces of meat of 20-30 g. Meat for barbecue is prepared from tenderloin in the form of pieces weighing 30-40 g, packaged in portions of 250-500 g. Soup set - meat and bone pieces of 100-200 g each, obtained from the neck , dorsal, lumbar, sacral, tail and chest parts, packaged in 0.5 and 1 kg.

24

Slide 24: Beef Azu

25

slide 25: roast pork

26

slide 26: beef goulash

27

slide 27: barbecue meat

28

Slide 28: Beef soup set

29

Slide 29: Requirements for the quality of natural semi-finished products

Natural semi-finished products must have a regular, undeformed shape, corresponding to the type of product, the surface is not winded. Elastic consistency; color, smell - characteristic of benign meat. Breaded semi-finished products should have a surface evenly covered with breading. Humidification and backlog of breading is not allowed.

30

Slide 30: Semi-finished minced meat

Semi-finished chopped meat products - cutlets "Moscow", homemade, "Kyiv", rump steak, beef steak, etc. Semi-finished products are produced in chilled and frozen forms. Freezing is subjected to semi-finished products only from chilled raw materials. For the production of semi-finished minced meat, beef, lamb, pork, textured soy protein, cereals, bread, onions, egg powder, melange, raw fat, crackers, etc. are used.

31

Slide 31

32

slide 32

33

slide 33: dumplings

Pelmeni - dough products with minced meat. For minced meat, beef, lamb, pork, offal, onions, peppers, salt, eggs are used. The content of minced meat must be at least 53% by weight of dumplings. Dumplings are frozen at a temperature of -18 ... -23 ° C. Depending on the recipe, there are dumplings "Russian", "Siberian", "Bogatyr", etc.

34

slide 34: dumplings

35

Slide 35: Requirements for the quality of dumplings

dumplings must have correct form, the edges are well sealed, the stuffing does not protrude; the surface is dry; should not stick together in lumps. After cooking, the shell of the dough is not torn. Taste, smell - pleasant, with the aroma of spices, without foreign tastes and odors.

36

slide 36: minced meat

Minced meat - minced meat, removed from the bones, freed from the tendons. It is served chilled and frozen. They produce special minced meat, beef, etc.

37

slide 37 quality requirements

Chopped semi-finished products must have the correct shape, the surface is evenly sprinkled with breadcrumbs, without torn and broken edges. Minced meat should be well mixed. The smell in raw form is characteristic of good-quality raw materials; in fried form, the taste and smell are characteristic of a fried product. The consistency of fried products is juicy, not crumbly. The mass fraction of moisture is from 62 to 68%, bread - from 18 to 20%, salt - from 1.2 to 1.5%, fat - from 20 to 26%. Rump steak, beef steak are released without bread.

38

Slide 38: According to organoleptic indicators, semi-finished products must meet the following requirements

39

Slide 39: Packaging meat products

Portioned natural and breaded semi-finished meat products are packed in plank, plywood, aluminum boxes, laying them on liners in one row, small-sized and large-sized semi-finished products - in aluminum, wooden, polymer, special containers. Chopped beef steak, packed in capped foil or parchment, is placed in the same container; frozen cutlets or rump steaks, packed in 2 pieces in polyethylene cellophane bags.

40

Slide 40: Packaging meat products

Store natural semi-finished products at a temperature not lower than +4...-2° С; large pieces - 48 hours, portions without breading - 48 hours, portions in breading and small pieces - 36 hours, chopped meat- 24 hours (produced by a meat processing plant) and 12 hours (produced by a public catering enterprise). The shelf life of large-sized semi-finished products packed under vacuum in a film at a temperature of +4 ... -2 ° C - no more than 7 days, at a temperature of 0 ... -2 ° C - no more than 10 days. Chilled semi-finished chopped products are stored at a temperature of +4 ... -2 ° C for no more than 24 hours from the end technological process. Frozen cutlets and rump steak can be stored for no more than 20 days, beefsteak - no more than 1 month. from the date of manufacture at a temperature not exceeding -10 ° C. Frozen chopped meat semi-finished products, dumplings and minced meat are stored at a temperature not exceeding -5 ° C for no more than 48 hours.

Plan: 1. Characteristics and nutritional value of raw materials. 2.Mechanical culinary processing of poultry and game in enterprises operating on raw materials. 3. Production of p / f. 4. Production of products from cutlet and knel mass. 5. Centralized p/f production. 6. P / f from a rabbit. Plan: 1. Characteristics and nutritional value of raw materials. 2.Mechanical culinary processing of poultry and game in enterprises operating on raw materials. 3. Production of p / f. 4. Production of products from cutlet and knel mass. 5. Centralized p/f production. 6. P / f from a rabbit.

The bird arrives at the FRP different types(chickens, hens, ducks, geese, turkeys) Poultry enters the FFP of various types (chickens, hens, ducks, geese, turkeys) - the first and second categories of fatness, - cooled, chilled or frozen, - gutted or semi-gutted. In half-gutted carcasses, feathers, intestines, and blood have been removed; and in gutted - all internal organs, head, neck, paws.

Poultry meat contains proteins, fats, vitamins, minerals and extractives, water, and is highly valuable. food product. The content of the main substances depends on its fatness category, type and age. Fat in the meat of young poultry and game is much less than in the meat of an adult. Poultry meat of different species differs significantly in chemical composition. Thus, a high protein content is characteristic of turkey meat (19-21%) and chickens (18-21%), fats - for geese and duck meat (24-39%). Game meat contains more proteins (23-25%) and less fats (1-2%), with the exception of quails (proteins-18%, fats-18.6%). The meat of chickens and turkeys is lighter than the meat of waterfowl. The color of the muscle tissue of chickens and turkeys is different: the breasts and muscles of the wings have White color while others are dark red. The color of the muscles of waterfowl does not depend on the location. The nutritional value white meat is higher than red meat due to the higher protein content and a more favorable ratio between complete and incomplete proteins. Dark meat has more fat than white meat. There are fewer connective tissue proteins in poultry meat than in the meat of slaughtered animals.

1.Defrosting. In a chilled room at T=8C and relative air humidity of 90-95% for an hour. Feathers are removed from thawed game carcasses by plucking, starting from the neck. In order not to damage the skin, it is slightly pulled back. 2. Singeing. With a gas burner on a flexible hose. Game is singeed only when, after plucking, villi and fine fluff remain. Stumps are removed with tweezers. 3. Removal of heads, necks and paws. The head is cut off at the second cervical vertebrae. Before removing the neck, a longitudinal skin incision is made from the side of the back, then the skin is shifted, the neck is released and chopped off, 5-6 cm of skin is left to cover the place of the cut. After that, the esophagus, trachea and goiter are removed. In small game - snipes, great snipes, woodcocks - the heads are not cut off, but the skin is removed from them and from the neck and the eyes are removed. Then the wings are cut off at the elbow joint and paws 1-2 cm below the knee joint. 4. Evisceration. In a half-gutted bird, the internal fat (omentum), liver with gallbladder, stomach, heart, kidneys, lungs, spleen, ovaries, oviduct are removed; gutted - omentum, lungs, kidneys. Gutted through a hole in the abdominal cavity from the anus to the keel of the sternum. For gutting small game, cut the neck from the back. Pieces of carcasses soaked in bile are cut off.

Chickens, hens, turkeys are tucked into two threads, which are fried, for cooking this bird is tucked into a pocket. Game is tucked into one thread (except for small ones); geese, ducks, turkeys are stuffed into a pocket. Small game is tucked in without twine. Quails are made on one leg, closer to knee joint, an incision between the bone and the tendon and insert the second leg into it. Hazel grouse, black grouse, capercaillie, pheasants are tucked into one thread. The meat of black grouse, capercaillie, pheasants, white partridges is not juicy enough, therefore it is stuffed after refueling. Before stuffing them for 3-5 minutes. immersed in hot water (60-70C), which facilitates the stuffing process due to tissue compaction and improves appearance carcasses. The main semi-finished product is a cut, processed carcass. It is used completely for cooking and frying, as well as for the manufacture of p / f for stewing, stewing and frying. 6. Processing offal. At the liver, the gallbladder is cut along with a small part of the liver tissue so as not to damage the gallbladder. The cuticle is removed from the stomach. To do this, the stomach is cut to the middle, turned inside out, and then the cuticle is removed. The heart is incised and freed from blood clots. Offal (except liver) is washed in cold water, not higher than 15C. TO food waste poultry include heads, necks, paws, scallops, wings, liver, stomach and heart; to the food waste of game - only the neck.

In chickens, much less in pheasants, hazel grouses, black grouses and partridges, fillets are removed for making cutlets and schnitzels (natural). clavicle and remove the right and left muscles (fillets) along with the humerus; the removed pectoral muscles are cleaned. At the same time, the inner muscle (small fillet) is separated from the outer muscle (large fillet). The tendon is removed from the small one, the rest of the clavicle is removed from the large one. The humerus is stripped of pulp and tendons and shortened to 3-4 cm, chopping off approximately half of the head of the shoulder joint. Further, the film is cut from the large fillet, and 1-2 small oblique cuts are made along the inner side and the fillet is unfolded so that its tendon opens inside, which is cut in 2-3 places, after which the fillet is formed.

Fillet cutlets are made stuffed and unstuffed. For poultry fillet cutlets, butter (Kiev cutlets) or thick milk sauce is used as minced meat, and for game fillet cutlets, pate or knel mass is used. Unstuffed cutlets are made natural or breaded, stuffed - only breaded.

To make stuffed cutlets, the cleaned large fillet is cut lengthwise, turned in both directions, then lightly beaten with a chopper to a thickness of 2-3 mm and cut in 2-3 places. Chopped pieces of meat cut from a small fillet are placed on the incisions. Chilled minced meat is placed in the middle of a large fillet, covered with a small beaten fillet, and the edges of a large fillet are wrapped, giving the cutlet a rounded pear-like shape. The cutlets are sprinkled with salt, moistened in a lezon and breaded in breadcrumbs. Kiev cutlets are breaded 2 times so that oil does not leak during frying. In addition to the fillet, they get chicken legs, wings (fried), trimmings (for cutlet mass) and frames (for cooking broths).
Use the flesh of chickens, turkeys and big game. The technology for the production of cutlet mass is the same as from the meat of slaughtered animals, only butter and omentum are added. Products - cutlets and meatballs, only less than meat. The technology for the production of knelling mass is the same as for fish. Used for stuffing game fillet cutlets and making dumplings different shapes as a side dish for clear soups.

Rabbit meat is 1 (pulp 75%) and 2 (pulp 70%) fatness categories. Rabbit meat is a high-value protein product (21% protein), fat - 13%. It contains B vitamins, minerals and extract substances. During mechanical processing, the stigma is cut off from the carcasses, the neck, cervical vertebrae, kidneys are removed, after which the carcasses are cleaned and cut into 2 parts - front and back according to the last cervical vertebra. The pulp of the back part contains little connective tissue, therefore, natural and stuffed (with milk sauce) cutlets are made from it. The front part is used for stewing. Products from cutlet mass (cutlets, meatballs) are also made from rabbit meat. Prepared rabbit carcasses are used completely (boiling, frying) or for preparing portioned (natural cutlets, stuffed cutlets, capital-style rabbit), small-sized (stew, pilaf, rabbit, amateurish) and chopped (cutlets, meatballs) p / f according to the same technology by which p / f is made from poultry.