Minced steamed meat cutlet - technological map for preparing the dish. Name of dish: Steamed minced meat cutlet. Technological map (culinary 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.

Technological map. Technological map. Product name: Steamed minced meat cutlet. P align=’left’>1.5 Technological diagram preparations meat cutlets. 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 dishes from minced meat— "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. Technological map. Technological map. 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 maps of preschool educational institutions. 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. Technological map. 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.Home-frozen cutlet, semi-finished product(CP-recipe No. 658)

Publishing house "Economy", Moscow 1983

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cookinghomemade frozen cutlets, semi-prepared,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.).

Goodnessmeatdetermined by organoleptic, chemical and bacteriological examination of the carcass, its parts or individual organs.

When organoleptically assessing meat, it is determined appearance and color, consistency, smell, condition of subcutaneous and bone fat, condition of tendons, quality of broth after cooking meat.

Meat good quality characterized by the following indicators:

• The surface of the cutlet meat pieces should have a dry pale pink or pale red crust. Fat inclusions are evenly distributed throughout the meat piece. When cut, the meat should be slightly moist, but not sticky. Meat juice is clear. The consistency of the cut is dense and elastic; the pits formed when pressing with your fingers should quickly level out. The smell of good quality meat is pleasant and characteristic of pork.

Meat arriving at the facility must be properly processed, without signs of spoilage, defects, with markings.

Diet eggsor table ones with bright orange yolks.

White wheat bread– molded or loaf. It is better to use stale bread.

Onions, sautéed for minced meat,freshly prepared.

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

Stale wheat bread cut into pieces. Soak in cold water and leave to swell. Then squeeze (50%).

Pork (cutlet meat) is ground in a meat grinder. The minced meat is combined with soaked bread and sautéed onions and once again passed through a meat grinder with medium mesh grids. Then eggs, salt, and spices are added. The minced meat is thoroughly mixed and beaten.

Minced meat for homemade cutlets is portioned. Weight of 1 piece is 74 -75 g. From the finished cutlet mass, products are cut into oval-flattened shapes with a pointed end. Breaded in breadcrumbs. Place on a baking sheet. Freeze in a blast freezer.

Then they put 10 pieces in a vacuum bag. Vacuum with a “hard” vacuum. The packages are marked (print name, date and time of production, quantity or weight).

1. Characteristic ready-made dish, semi-finished product

Appearance– cutlets are oval-flattened, leaf-shaped with a pointed end, breaded in white breading.

Taste– typical for frozen cutlets. No foreign taste.

Smell– typical for frozen cutlets. No foreign smell.

1. Requirements for registration, sale and storage.

Homemade frozen cutletsmanufactured as needed.

Permissible shelf life of the product, according to SanPin 42-123-4117-86.

Chopped semi-finished products:

– at temperatures from minus 5°С to 0°С – no more than 3 days

– in vacuum packaging at a temperature of minus 18°C ​​– no more than 3 months.

– at a temperature of minus 18°C ​​– no more than 3 months.

Fried meat cutlet, 1 pc.

Technical and technological map No.Fried meat cutlet, 1 pc.

(CP-recipe No. 154)

Publishing house "Economy", Moscow 1983

1. AREA OF APPLICATION

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 fried 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

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 a golden crust forms.

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 car 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.

Cutlets, meatballs, schnitzels

Recipe No. 298

beef

pork

veal

lamb

50

43

56

52

37

37

37

37

Wheat bread

9

9

Milk (or water)

12

12

Crackers

5

5

Ready semi-finished product

62

Rendered food fat

3

3

Fried cutlets

50

Garnish (recipes No. 325,330,331,334…336,338…341)

150

Sauce (recipes No. 364,366…368,388…390)

Or table margarine (or butter)

5

50

5

Yield: with sauce

With fat

250

205

Cooking technology.

From the finished cutlet mass, products are cut into oval-flattened shapes with a pointed end (cutlets), or rounded-flattened shapes, 2.2...2.5 cm thick (bitochki), or oval-flat shapes, 1 cm thick (schnitzels).

Cutlets, meatballs, schnitzels can be prepared with the addition of onions (5 g net) and garlic (0.5 g net). In this case, the yield of products does not change, since the rate of milk or water decreases accordingly.

The products are served with a side dish, doused with fat or sauce.

Cutlets and meatballs are sold in 1-2 pcs. Per serving, schnitzels - 1 piece per serving.

Side dish (options): crumbly porridge, boiled beans, pasta boiled, boiled potatoes, mashed potatoes, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat, stewed cabbage, complex side dish.

Sauce (options): red (basic), red onion with cucumbers, onion with mustard, sour cream, sour cream with tomato, sour cream with onions.

Technological map

Onion sauce with mustard

Collection of recipes and culinary products: textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 368

Finely chopped sautéed onions are placed in the main red sauce and boiled for 10-15 minutes. Season the sauce with table mustard, salt, “Yuzhny” sauce and margarine.

The sauce is served with minced meat products, fried sausage, sausages and sausages, boiled offal (udder).

Technological map

Red sauce (basic)

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 364

Technological map

Red sauce with onions and cucumbers

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 367

Pickled cucumbers

91

83

50

50

Exit

1000

Cooking technology.

Finely chopped onions are lightly sautéed, vinegar and black peppercorns are added, boiled for 5-7 minutes, combined with red main sauce and boiled for 10-15 minutes, “Yuzhny” sauce is added, finely chopped stewed pickled or pickled cucumbers, peeled from skins and seeds. The sauce is seasoned with margarine.

The sauce can be prepared without adding Yuzhny sauce. The sauce is served with boiled and fried meat and to minced meat products.

Technological map

Red sauce (basic)

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 364

Sliced ​​onions and carrots are sautéed with fat, tomato puree is added and sautéing continues for another 10-15 minutes.

sifted wheat flour sauté at a temperature of 150-160, stirring occasionally in a stovetop dish or baking sheet in an oven (in a layer of no more than 4 cm) until it turns light brown.

The flour sauté, cooled to 70-80, is diluted with warm broth in a ratio of 1:4, stirred thoroughly and added to the boiling brown broth, then vegetables sautéed with tomato puree are added and boiled at low boil for 45-60 minutes. At the end of cooking, add salt, sugar, black peppercorns, bay leaf. Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

Basic red sauce is used to prepare derivative sauces. When using the sauce as an independent dish, it is seasoned with table margarine (30g).

Technological map

Boiled potatoes

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 331

young

1333

1290

1000

1032

Boiled potatoes

970

Table margarine

35

35

Yield: 1000 g

Cooking technology

To cook potatoes, place them in boiling salted water (0.6-0.7 l per 1 kg of potatoes). The water level should be 1-1.5 cm above the potato level. Salt is used at the rate of 10 g per 1 liter of water. When the potatoes are cooked, the water is drained and the potatoes are dried (see recipe No. 160), for which the dishes with them are left for 5-7 minutes on a hot section of the stove. Potatoes should be cooked in small portions according to demand. Potatoes are released into uncut tubers with melted margarine or butter.

Technological map

Mashed potatoes

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 333

Yield: 1000 g

Cooking technology

Peeled potatoes are boiled in water with salt until tender, the water is drained, and the potatoes are dried. Boiled hot potatoes are rubbed through a potato masher. The temperature of the potatoes to be mashed must be at least 80, otherwise mashed potatoes will be viscous, which sharply worsens its taste and appearance. Add hot mixture to hot mashed potatoes, stirring continuously, in 2-3 additions. boiled milk. beat the mixture until a fluffy, homogeneous mass is obtained.

The puree is portioned, a pattern is applied to the surface, poured over with melted butter, or sautéed onions are placed on top, or hard-boiled chopped eggs, previously mixed with melted butter, and sprinkled with herbs. Oil can be served separately.

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, onions 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 lay out the fried onions, on top - 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 car 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.