Technological map for preparing meat cutlets. Cutlet meat technological map

Fried meat cutlet, 1 pc.

Technical routing № Fried meat cutlet, 1 pc.

(CP-recipe No. 154)

Publishing house "Economy", Moscow 1983

1. APPLICATION AREA

This technical and technological map applies to fried meat cutlet, generated into the name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking cutlets fried meat, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Raw materials are prepared in accordance with the recommendations of the Collection of technological standards for enterprises Catering and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Frozen semi-finished meat cutlets are defrosted in a refrigerator. Shape using a wide knife. Fry in a frying pan using the basic method on both sides until golden crust.

Bring to readiness in a steam convection oven at a temperature of 150* C (20% steam) for 10 minutes. The finished cutlets are placed on a baking sheet, cooled in a shock freezer to +3* C, and placed in gastronorm containers. Store in the refrigerator before shipping.

Mark (name of products, quantity, date and time of preparation).

Transported in a refrigerated vehicle body.

1. Characteristics of the finished dish, semi-finished product

Appearance– oval-flattened products with a pointed end 1 cm thick, fried until golden brown.

Taste– ingredients included in meat cutlets, without any foreign taste.

Smell– ingredients included in meat cutlets, without foreign odor.

1. Requirements for registration, sale and storage

Fried meat cutlet manufactured as needed.

Heat treatment

Table 3 Heat treatment

Technological diagram for preparing meat cutlets

Technological process consists of the following operations: preparation of raw materials, preparation of minced meat, molding of semi-finished products, storage and sale.

Preparation of raw materials. Cutlet meat is ground in a meat grinder, bread is soaked in water or milk. Then the chopped meat is combined with soaked bread and passed through a meat grinder again. When preparing Moscow, Domashny and Kyiv cutlets, onions are chopped together with meat and bread, and for meatballs, onions are finely chopped and sautéed. Pre-prepare minced meat for rolls (boiled pasta, chopped boiled eggs, sauteed onions) and zraz (chopped sautéed onions and herbs, chopped boiled eggs). Dried onions are pre-soaked.

Preparation of minced meat. The prepared raw materials are loaded into a minced meat mixer according to the recipe, salt, pepper, water are added and mixed thoroughly (4-6 minutes). In the production of semi-finished products in small quantity the minced meat is mixed and beaten by hand. During the mixing process, the components are evenly distributed throughout the entire volume of the minced meat, the water is bound by the destroyed structures of muscle tissue (muscle bundles and individual fibers, scraps of connective tissue, blood and lymphatic vessels) and crushed bread.

Minced meat structure. Minced meat is a complex dispersion system in which the role of a dispersion medium is played by an aqueous solution of proteins, low-molecular organic and inorganic substances, and the dispersed phase is scraps (particles) of muscle, connective and fatty tissue, as well as bread and other components. The particles in the minced meat are interconnected by molecular adhesion forces and form a continuous three-dimensional network or a kind of spatial frame. At the same time, the particles are connected with the dispersion medium with which they form a single whole, and part of the dispersion medium is connected with the particles of the dispersed phase more firmly than the particles are with each other.

Structure minced meat(natural or with fillers), i.e. its internal structure and the nature of the interaction of individual particles are determined chemical composition, biochemical indicators, temperature, dispersion, state of aggregation and a number of technological factors.

An important characteristic of raw minced meat is stickiness, which is determined by the amount of protein dissolved in the aqueous phase. Stickiness determines the cohesiveness of the structure of the finished minced meat.

The properties of minced meat depend on its composition, the degree of grinding, humidity, the nature and concentration of water-soluble substances, the water-binding ability of the minced meat components and the strength of the bond between dispersed particles.

The degree of grinding of raw meat determines the nature of the destruction of the cellular structure and the transition of intracellular structural elements into the environment, as well as the size of dispersed particles.

With an increase in the degree of grinding, the dispersion of particles and the proportion of dissolved protein in the dispersion medium increase, which increases the water-binding ability of minced meat. The latter also depends on the quality of the original meat raw materials and, first of all, on its pH. Meat with a high pH value (6.2 or more) is able to retain a significant amount of water. When introducing bread, other starch-containing products (cereals, starch, etc.), protein products (protein isolates, eggs, etc.) into minced meat, the water-binding capacity of the system increases. An increase in the proportion of strongly bound water leads to an increase in strength properties in the system, which is undesirable. Therefore, the amount of water added when preparing minced meat should be such that raw minced meat It molded well and the finished product was tender and juicy. When producing chopped semi-finished meat products, the amount of water is determined by the recipe, but to obtain finished product high quality, it is necessary to take into account the quality of meat raw materials and additives (their water-binding ability).

Forming semi-finished products. The finished minced meat is dosed, shaped and breaded in breadcrumbs using automatic machines (AK-2M-40, MFK-2240, etc.) or manually. Semi-finished products made on automatic machines have a round shape, while those made by hand have an oval-flattened shape.

The finished semi-finished products are placed in a frying pan heated with fat, fried on both sides and brought to readiness in the oven.

Routing

Equipment for preparing meat cutlets

Equipment:

Electric meat grinder

Electric stove

Oven

Refrigerator cabinet

Tabletop dial scales

Production table

Washing tubs

Cutting chair

Shelving.

Tools and equipment used in preparing meat cutlets

Inventory:

Cutting boards marked "MS", "OS", "Greens"

Tool:

Knives marked "MS", "OS", "Green".

Safety rules when preparing meat cutlets

1. All equipment operating on electric current must have proper grounding

2. Posters on the rules for operating the machine should hang near the machines.

3. There should be rubber mats near cars

4. Before using the meat grinder, you need to check the idle speed

6. Use only a wooden pestle to push the meat into the meat grinder.

7. Production tables and baths should have rounded corners

8. When working with a knife (with a well-secured handle), be careful: hold your hands and knife correctly

9. The surface of the slab must be smooth, without cracks or gaps. There should be handrails around the slab

10. Stovetop cookware must have tightly secured handles and a flat bottom.

11. Move dishes with liquid along the surface of the stove carefully, without jerking

12. Place food in water or hot fat away from you

13. Open the lid of the cookware toward you

14. Potholders must be dry

Minced steamed meat cutlet - technological map for preparing the dish. Name of dish: Steamed minced meat cutlet. Routing ( recipe) . Cutlets or meatballs are formed from the prepared cutlet mass, steamed or in water until tender for 1. Return to the list of dishes: SECOND COURSES.

Routing. Routing. Product name: Steamed minced meat cutlet. P align=’left’>1.5 Technology system preparations meat cutlets. The technological process consists of the following operations: preparation of raw materials, preparation of minced meat, molding of semi-finished products, storage and sale. 1.6 Technological map. Culinary recipe ‘Khlynovsky-style meat and potato cutlets’. The recipe includes a list of products, indicating the quantity and method of processing, . Collection of technological maps Boarding school: School cutlets, meatballs, minced meat schnitzels: The prepared cutlet meat is cut into pieces, crushed in a meat grinder along with wheat bread, previously soaked in water, and onions. TECHNOLOGICAL CARD OF A CULINARY PRODUCT (DISHER). 43 boiled beef 37. 44 beef soufflé 38.

Mushroom sauces can be prepared with vegetable, ghee or butter. Development of a draft technological map of the dish and development of the recipe. Organoleptic and laboratory quality control, calculation of cutlet recipe, organoleptic dish. Poultry dishes, as well as meat ones, are important. Recipe for the dish Large cold cuts · 7. Technological map. Natural cutlets baked in sauce. Frying in an oven. 1.5 Technological scheme for preparing meat cutlets. Table 6 Technological map of cabbage. Product name. Norm of products for 1 serving, g. Steam chopped meat cutlet: The prepared cutlet meat is cut into pieces, passed through a meat grinder twice, mixed with... Technological map as a departmental technical document. 3 technological maps of minced meat dishes - » Cutlets.

TECHNOLOGICAL CARD Recipe. TECHNOLOGICAL CARD Recipe. Product name Product consumption per 1 item. Cutlets with meat from young bulls series ‘Classic’ TM ‘MLM Cutlets’, 335 g. Cutlets “Volga with garlic”, Mozhaisk Meat Yard (5 kg box). Technological maps - Main courses (563.5 kb.) Available files (48). Chopped beef cutlets with stewed cabbage. Name of raw materials, food products. Tools, technological equipment, abrasive materials. Products of the meat, dairy, fish, flour and cereals, feed and microbiological industries.

1. 1.5 Technological scheme for preparing meat cutlets. 2.6 Technological map. Table 6 Technological map of cabbage.
2. Routing. Routing. 2 Product name: Steamed minced meat cutlet.
3. Cooking technology: meat cutlets, side dish stewed cabbage, Technical and technological map and calculation of raw materials for sour cream.
4. Technological preschool education cards. Minced steamed meat cutlet. Technological map (culinary recipe). Type of processing: Cooking.
5. Culinary recipe ‘Khlynovsky-style meat and potato cutlets’. The recipe includes a list of products, indicating the quantity and method of processing.
6. The instructional and technological map for preparing the dish “Cutlets, meatballs, meat schnitzels” is presented in Appendix 1.
7. 1.5 Technological scheme for preparing meat cutlets. 2.6 Technological map. Table 6 Technological map of cabbage .
8. Technological diagram for preparing meat salad, cutlets. Routing. A lot of boiled meat products.
9. Cooking technology: meat cutlets, side dish stewed cabbage. Technical and technological map and calculation of raw materials for sour cream.
10. Some chefs believe that meat should be chopped with a knife or chopped in a blender, rather than in a meat grinder, arguing that a meat grinder destroys the structure of the meat fibers and flattens them, rather than grinding them. In their opinion, although such cutlets are soft, they do not melt in the mouth.
11. Name Meat meatballs *. Meatballs from semi-finished products industrial production*. Beetroot cutlets baked with vegetable oil.

Collection of technological maps Boarding school: Cutlets, steamed meat balls: The prepared cutlet meat is cut into pieces, passed through a meat grinder twice, mixed with wheat bread soaked in water, passed through a meat grinder again. Technical and technological map. Name of raw materials Consumption of raw materials per 1 serving of finished product, g. Technological map as a departmental technical document. 3 technological maps of minced meat dishes - “Cutlets .

The technological map for making cabbage soup from fresh cabbage was violated meat broth with sour cream, compote. Meat chopped cutlets. Chopped cutlets are traditionally made from minced meat, to which bread or crackers are added. Cutlets are made from meat, fish, poultry and vegetables. Originally the word ‘cutlet’. Minced steamed meat cutlet: The prepared cutlet meat is cut into pieces, passed through a meat grinder twice, mixed with. Semi-finished products from cutlet mass.) Instructional and technological map for preparing the dish “Cutlets, meatballs, meat schnitzels” .

Technological map No.Hearty meat cutlet, 1 piece catering portion(CP-recipe No. 154)

Publishing house "Economy", Moscow 1983

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cookingNourishing meat cutlets,must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Pork and beef meat is washed under cold running water, left in a perforated container to drain water, then dried, cut into pieces of arbitrary shape.

White bread is cut into pieces, soaked in water, left to swell, then squeezed out. Onions are cut into arbitrary pieces.

Sliced ​​meat soaked in water White bread, onion pass through a meat grinder with an average diameter of the grid holes 1 time. Then add salt, ground black pepper, eggs, mix well until smooth, beat. With wet hands, form round-flat cutlets weighing 105-110 g. Breaded in flour.

Semi-finished cutlets are fried in a frying pan using the basic method on both sides until golden brown. Bring to readiness in a steam convection oven at a temperature of 150* C (20% steam) for 10 minutes.

Cut the onions into strips and fry until golden brown.

Fried eggs with fried eggs from 1 egg.

Mayonnaise is applied to the finished cutlet using a mesh. Then they post it fried onion, above - fried egg. The cutlets are placed on a baking sheet, cooled in a shock freezer to +3* C, and placed in gastronorm containers. Store in the refrigerator before shipping.

Transported in a refrigerated vehicle body.

1. Characteristics of the finished dish, semi-finished product

Appearance– meat cutlets are rounded and flattened, fried until golden brown. Fried onions and a fried egg are placed on top of the cutlets.

Taste– ingredients included in the cutlets, without any foreign taste.

Smell– the ingredients included in the cutlets are free of foreign odor.

1. Requirements for registration, sale and storage

Hearty meat cutletsmanufactured as needed. The permissible shelf life of cutlets, according to SanPin 42-123-4117-86 at a temperature of +2+4* C, is no more than 3 hours from the end of the technological process.