Technology for preparing meatballs. Meatballs with sauce (TTK2676)

TECHNICAL AND TECHNOLOGICAL CARD No. Meatballs with sauce

1. APPLICATION AREA

Real technical routing developed in accordance with GOST 31987-2012 and applies to the dish Meatballs with sauce produced by the facility Catering.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc.)

3. RECIPE

4. TECHNOLOGICAL PROCESS

The prepared cutlet meat is cut into pieces and passed through a meat grinder along with wheat bread, previously soaked in milk. Peeled onions are finely chopped and simmered in small quantity water with added butter, cool.

IN chopped meat add salt and poached onions with the bread, pass through the meat grinder again and mix thoroughly. Meatballs are formed from the minced meat into balls, 1 piece per serving, the balls are breaded in a sifted bowl. wheat flour and bake on all sides in the oven until cooked at a temperature of 220-250°C for 5-8 minutes on each side.

Place the baked meatballs in a shallow bowl, pour in the red sauce, add water (10-20 g per serving) and simmer until tender at a low simmer for 8-10 minutes.

When leaving, the meatballs are poured with the sauce in which they were stewed.

Basic red sauce: peeled carrots and onions, cut into small strips and simmer with dried root parsley in a small amount of water, with the addition of butter for 10-15 minutes, then add tomato paste and simmer for another 10-15 minutes at a low boil. Wheat flour is sifted, dried at a temperature of 150-160°C, stirring occasionally, in a stovetop dish or on a baking sheet in an oven until it acquires a light yellow color, cooled to a temperature of 70-80°C and diluted warm water in a ratio of 1:4, stir thoroughly and add to boiling water, then add vegetables stewed with tomato paste and cook at low boil for 45 - 60 minutes. At the end of cooking, add salt and granulated sugar.

Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

Serving temperature: 65±5°C.

Delivery time: no more than 2 hours from the moment of preparation.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators.

Serving temperature: 65±5°С.

Implementation period:

ROUTING

Meatballs with sauce

Cooking technology: The prepared cutlet meat is cut into pieces and passed through a meat grinder along with wheat bread, previously soaked in milk. Peeled onions are finely chopped and simmered in a small amount of water with the addition of butter, cool. Salt and poached onions are added to the minced meat with bread, passed through the meat grinder again and mixed thoroughly. Meatballs are formed from the minced meat into balls, 1 piece per serving, the balls are breaded in sifted wheat flour andbake on all sides in the oven until cooked at a temperature of 220-250 °C for 5-8 minutes on each side. Place the baked meatballs in a shallow bowl, pour in the red sauce, add water (10-20 g per serving) and simmer until tender at a low simmer for 8-10 minutes.

When leaving, the meatballs are poured with the sauce in which they were stewed.

Basic red sauce: peeled carrots and onions are cut into small strips and simmered together with dried parsley root in a small amount of water, with the addition of butter for 10-15 minutes, then tomato paste is added and simmered at a low boil for another 10-15 minutes. . Wheat flour is sifted, dried at a temperature of 150-160°C, stirring occasionally, in a stovetop dish or on a baking sheet in an oven until it acquires a light yellow color, cooled to a temperature of 70-80°C and diluted with warm water in a ratio of 1:4, Stir thoroughly and add to boiling water, then add vegetables stewed with tomato paste and cook at low boil for minutes. At the end of cooking, add salt and granulated sugar. Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

Serving temperature: 65±5°С.

Implementation period: no more than 2 hours from the moment of preparation.

ROUTING

Liver Stroganoff style

100 grams of this dish contains:

TECHNOLOGICAL CARD No. 07041

Homemade steamed meatballs with rice

Cooking technology: Rice cereals are sorted, washed in warm water and boiled in water for 8-10 minutes, cooled. The prepared beef cutlet meat is cut into pieces, passed through a meat grinder, crumbly boiled rice, water, and iodized table salt are added. The prepared mass is knocked out and cut into meatballs (in the form of balls), placed in a shallow container in one or two rows and steamed for 15-20 minutes.

Steamed meatballs are served with boiled butter.

Serving temperature: 65±5°С.

Implementation period: no more than 2 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 07045

Homemade steamed meatballs

100 grams of this dish contains:

Cooking technology: The prepared cutlet meat is cut into pieces, passed through a meat grinder along with wheat bread, previously soaked in water, passed through the meat grinder again, iodized table salt is added and beaten well.

The cutlet mass is cut into balls, 4-5 pieces per serving, and steamed for 10-15 minutes. When serving, the meatballs are poured with boiled butter.

Serving temperature: 65±5 °C.

Implementation period:

TECHNOLOGICAL CARD No. 07046

Steamed meatballs made from semi-finished meat industrial production

100 grams of this dish contains:

Cooking technology: the semi-finished product is placed in a shallow container in one row, poured with hot water, brought to a boil or steamed for 15-20 minutes. When serving, the meatballs are poured with boiled butter.

Serving temperature: 65±5 °C.

Implementation period: no more than 3 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 07047

Meatballs with commercially produced sauce

100 grams of this dish contains:

Cooking technology: Frozen semi-finished products are laid out on a baking sheet. After complete defrosting at room temperature semi-finished products are baked on all sides in an oven until cooked at a temperature of 220-250°C for 5-8 minutes on each side. Place the baked meatballs in a shallow bowl, pour in the red sauce, add water (10-20 g per serving) and simmer until tender at a low simmer for 8-10 minutes.

When leaving, the meatballs are poured with the sauce in which they were stewed.

Basic red sauce: peeled carrots and onions are cut into small strips and simmered together with dried parsley root in a small amount of water, with the addition of butter for 10-15 minutes, then tomato paste is added and simmered at a low boil for another 10-15 minutes. . Wheat flour is sifted, dried at a temperature of 150-160°C, stirring occasionally, in a stovetop dish or on a baking sheet in an oven until it acquires a light yellow color, cooled to a temperature of 70-80°C and diluted with warm water in a ratio of 1:4, Stir thoroughly and add to boiling water, then add vegetables stewed with tomato paste and cook at low boil for 45 - 60 minutes. At the end of cooking, add salt and granulated sugar. Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

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TECHNICAL AND TECHNOLOGICAL CARD No. Beef meatballs with rice

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Beef Meatballs with Rice produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

4. TECHNOLOGICAL PROCESS

Add crumbly boiled rice to the minced meat, shredded, blanched, then sautéed onion, salt 1% by weight, water or milk, mix, form into balls of 2-3 pieces. per serving and steam for 20-25 minutes.

The finished meatballs are poured with hot thick milky sauce based on white flour and brought to a boil. Temperature inside finished product not lower than 85°C.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

When leaving, carefully place the side dish on the plate and place 2-3 balls of meatballs with the sauce in which they were cooked next to them. Garnish – steamed vegetables. Optimal temperature feed 65°C.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

• Appearance - meatballs in the form of balls with inclusions of grains boiled rice(without cracks), soaked in sauce. A side dish is neatly placed nearby;
• Color meatballs – from light gray to gray with light cream inclusions, sauce - white or orange;

• Taste, smell - boiled meat, pleasant, slightly salty with a characteristic taste of onions and sauce;
• Consistency meatballs – moderately dense, homogeneous, juicy; sauce – elastic and homogeneous.

6.2 Microbiological and physico-chemical indicators:

According to microbiological and physical and chemical parameters this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Technological engineer.