Garnish for jellied fish. Recipe Fish aspic with garnish

Suitable fish for aspic is fleshy, without small intermuscular bones, with white flesh. Can be used: wolffish, burbot, grenadier, hake, cod, sea bass, notothenia. Ruffs are added for stickiness.

Method for preparing jellied fish

To prepare aspic, cut the fish into boneless fillets. Fish food waste (bones, heads without gills, skin and fins) is poured with cold water (2-2.5 l) and boiled at low boil for 20-30 minutes. Then add chopped vegetables (onions, carrots, parsley), spices and continue cooking for another 10-15 minutes. Then the heat is increased, pieces of fish are placed in the boiling broth and brought to a boil. Reduce heat and bring the fish to a low simmer for about 15-20 minutes until cooked. 5-7 minutes before the end of cooking, add salt to the broth. Remove the finished fish with a slotted spoon.
To prepare jelly, strain the broth, add gelatin, previously soaked in cold water, taken in five times the weight of gelatin, and bring to a boil while stirring.
The amount of gelatin that must be added to the broth or decoction to obtain jelly depends on the strength of the broth or decoction. For example, add 1-2 g of gelatin per 1 glass to a broth made from pike perch, boiled with head and skin.
To get a more transparent jelly, it needs to be lightened. To do this, after dissolving the gelatin, add egg whites (from 3-4 eggs) to the broth, thoroughly mixed first with 4-5 times the amount of cold broth (1-1.5 cups). After introducing the mixture, the broth is stirred. Cover the pan with the broth and place on low heat; As soon as it boils, remove the pan from the heat and let the broth settle for 15-20 minutes. Pour pre-prepared and strained lemon juice into the prepared jelly, add sherry or burnt sugar if desired, cover with a lid and let sit for 15-20 minutes. Then carefully, without shaking, filter through a napkin.
Pour a little already cooled but not yet hardened jelly onto the bottom of a round or oval shape and let it cool. The bottom and sides of the mold are lined with thin half-slices of hard-boiled eggs, capers, chopped boiled carrot stars and green parsley leaves - in a word, a little bit of everything. Having put some of this in, the jelly is poured again. When it has almost hardened, add the finished boiled fish whole or in pieces, skin side up, pour in the semi-hardened jelly and cool.
Before serving, dip the pan in hot water for a minute. Then wipe the mold dry, cover it with a round or oblong dish, tip it over and remove the mold. If it does not come off immediately, run it over it with a towel soaked in boiling water. Horseradish sauce is served with the jellied fish; you can add a side dish: salted or pickled cucumbers, tomatoes, red cabbage salad, sweet peppers.

Sturgeon fish is boiled in sections with skin and cartilage. They are layered onto the links, scalded, bugs are removed and cleaned. Wash, bandage, place skin side down on the grill of a fish boiler, fill with cold water, add vegetables, roots, salt and cook for 30-45 minutes at a boil of 85-90C, add pepper and bay leaf 10 minutes before the end of cooking.

The finished fish is taken out and cut into portions.

Fish with an inert skeleton is cut into fillets and rib bones, and cut into portions. 2-3 cuts are made on the surface of the skin of each piece so that the pieces of fish do not become deformed during cooking. Then they are placed in one row in a bowl, skin side up, filled with hot water, the level should be 3-5 cm above the surface of the fish, add onions, carrots, parsley, bay leaves, black peppercorns, and salt. When the liquid boils, remove the foam and cook the fish until tender without boiling at a temperature of 85-90C for 5-7 minutes, counting from the moment the water boils. Store boiled fish in hot broth for no more than 30-40 minutes.

Boil the broth with the addition of roots. Place gelatin, previously swollen in cold boiled water, into the prepared hot, strained broth and stir until it is completely dissolved. Then add salt, bay leaf, vinegar and add half the norm of egg whites, thoroughly mixed with five times the amount of cold broth (pull). Stir all this, bring to a boil, add the remaining proteins and bring to a boil again. The finished jelly is filtered.

Add grated horseradish to the sour cream and season with salt and sugar.

Portioned pieces of boiled or chilled fish are placed on a thin layer of jelly poured into a baking sheet and frozen so that there are small gaps between the pieces of fish. Each serving of fish is decorated with parsley, lemon slices and boiled carved carrots. The decorations are then secured with chilled jelly and allowed to cool. After this, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Served with horseradish sauce, with or without vegetable side dish.

Quality requirements: The jelly is transparent, light yellow. Taste and smell corresponding to this type of fish. The jelly is slightly sour. The fish is soft. The consistency of the fish is dense, soft, but not crumbly. Beautifully decorated. Correct delivery.

Product Name	Gross per 1 p.	Net per 1 p.
Sturgeon
or stellate sturgeon
or catfish
or chum salmon
Lemon	5,5
Parsley (greens)		1,5
Carrot
Jelly No. 832	Gross per 1 p.	Net per 1 p.
Food fish waste
Gelatin
Carrot	3,1	2,5
Bulb onions		2,5
Parsley root	1,6	1,5
or celery (root)	1,8	1,5
Vinegar 9%	6,25	6,25
Eggs (whites)
Bay leaf	0,03	0,03
Side dish No. 744	Gross per 1 p.	Net per 1 p.
Cabbage salad	-
Fresh cucumbers (unpeeled)	26,5
or fresh tomatoes	29,5
Sauce No. 826	Gross per 1 p.	Net per 1 p.
Horseradish (root)	13,7	8,8
Sour cream	16,3	16,3
Sugar	0,4	0,4
Salt	0,4	0,4
Exit	-

Fish jelly No. 142

Prepared food waste is poured with cold water (1-1.5 per 1 kg of waste) and boiled for 1.5 hours. Vegetables are added 30-20 minutes before the end of cooking and spices are added at the end of cooking.

The cooked waste is separated from the bones. Sturgeon cartilage is cooked separately. Everything is crushed and combined with the strained broth, boiled for another 10 minutes, then pre-soaked gelatin is added, allowed to boil again, chopped garlic is added, cooled, poured and put in the cold to harden. The jelly is dispensed in portions of 200-150-100g. Can be served with a side dish - fresh, salted, pickled cucumbers, tomatoes, sauerkraut salad, etc. 75-50 g per serving.

Quality requirements

Fish jelly No. 143

The fish is cut into fillets with boneless skin, washed, filled with cold water (in a ratio of 1:1.5) and cooked for 30-40 minutes at a low boil. Add spices before finishing cooking. After cooking, the broth is filtered, combined with chopped fish pulp, boiled for another 10 minutes, then pre-soaked gelatin is added and allowed to boil again. After cooking is complete, add chopped garlic to the jelly, cool, pour and put in the cold to harden.

Dispense 150-100-75 g per serving. When on holiday, horseradish sauce is served separately, 30–15 g per serving.

Quality requirements: Appearance: well-frozen jelly with pieces of frozen fish. Color: from light to dark gray. The taste and smell of fish, with the aroma of garlic and spices. The consistency of jelly is dense, elastic, and that of fish products is soft.

LABORATORY WORK No. 6

TOPIC: Preparation of light cold appetizers, meat dishes, using various cooking technologies, safely using production tools and technological equipment.

Goal of the work:

Repeat and consolidate theoretical information

Jellied fish is in great consumer demand. Previously, the raw materials for the production of this type of product were fish of the sturgeon family and large small-boned fish. In recent years, many types of sea and ocean fish (sea bass, cod, haddock, horse mackerel, etc.), as well as seafood (small Antarctic shrimp meat, “Ocean” protein paste, etc.) have been used for the production of jellied fish.

The main raw material for the production of jellied fish is frozen fish, relatively large and low-boned, which is pre-defrosted in running or periodically changed water at a temperature not exceeding 15 ° C with a fish-water ratio of 1: 2-3 or by irrigating fish blocks with water, carried out in defrosting devices .

Fish, defrosted to a temperature not higher than minus 1 °C in the thickness of the meat, is cut into a carcass or fillet, removing the head, fins, entrails, scales, and cleaning the abdominal cavity from blood clots and black film.

The cut fish is washed, the carcasses and fillets of large fish are portioned into pieces and kept for a short time in a saline solution with a density of 1.13-1.20 g/cm 3 for flavoring salting. The duration of salting depends on the type of fish and its size, on the temperature of the brine and other factors.

After this, the pieces of fish are placed in mesh inserts and boiled in blanchers or electric digesters in a 7-8% saline solution (in the latter case, the fish is not pre-salted). Fish is cooked at a temperature of 90-95 °C for 20-30 minutes.

Sometimes whole fish fillets and carcasses are cooked, which are then carefully removed so as not to disturb their integrity, cooled, freed from large bones, and only then portioned into pieces. In this case, cooking is carried out at a temperature of 85-90°C for 15-25 minutes.

After cooking is completed and excess moisture has drained off, the fish is cooled to a temperature not exceeding 40 °C in special cooling devices, and then large bones are removed from the boiled fish pieces. The prepared fish meat is sent for packaging in special molds or boxes.

To fill the fish, use a gelling solution or lanspig, which is prepared on the basis of broth obtained by cooking waste from cutting fish (heads, spinal bones, fins), with the addition of vegetables, spices, gelatin and other components.

Preparation of lanspig is carried out as follows: food waste from cutting fish, table salt and peeled fresh vegetables (parsley, carrots, onions) are loaded into the digester and all this is boiled at low boil for 1.5-2 hours until adhesive substances form. 10 minutes before the end of cooking, add spices to the broth. At the end of cooking, the broth is separated from fish waste and filtered, or immediately after cooking it is pumped into a settling tank, where it is freed from suspended fish particles and other components. To obtain a clear lanspig after boiling the broth and separating the dense part from it, it is treated with egg white to clarify it, and then filtered to separate the suspension. Egg white consumption is 1.2 kg per 100 kg of lanspig. After this, gelatin and acetic acid, previously soaked in water, are added to the broth and everything is heated with stirring to a boil. To soak gelatin, use water at a temperature of 15-20°C. The ratio of gelatin and water is 1:3. Duration of soaking is 1-2 hours.

Recipe for preparing lanspig (in kg per 100 kg of lanspig) includes components: food waste and fish bones - 120; water - 120; gelatin - 5; fresh root parsley - 0.8; peeled onions - 2.1; fresh peeled carrots - 1.5; acetic acid 80% - 0.25; bay leaf - 0.03; allspice - 0.015; hot pepper - 0.015; table salt - 1.5. The prepared lanspig is then sent to the packaging department.

To decorate fish jellies and give them a piquant taste when packing prepared boiled fish into small consumer containers, it is garnished with pieces of boiled or pickled carrots, pickled cucumber, slices of hard-boiled egg, lemon, pickled grapes, onions, horseradish, cranberries or lingonberries, fresh parsley or celery.

Vegetables used as side dishes for jellied fish are first thoroughly washed, freed from surface leaves and thin roots, peeled, then washed again and sent for further processing.

Boiled pickled vegetables are beautifully cut into slices, slices, pieces and used in this form for packaging.

Packing of fish and side dishes into foil molds or cardboard boxes with a polymer coating is done manually. The container filled with these components is transported via a conveyor to be filled with lanspig.

The lanspig is poured so that it completely covers the surface of the fish and the side dish.

On modern mechanized lines for the production of fish aspic, containers (boxes) are immediately filled with the full amount of lanspig, then the boxes are sealed by welding a lid to them, and transferred to a weighing machine that weighs and sticks a price tag on the boxes, and from there to the air a freezing unit where the lanspig is gelled.

On other lines, fish and side dish packaged in molds are first filled with a small amount of lanspig (10-15% of the norm) and cooled to fix the components in the container, and then lanspig is added to the norm and the product is cooled at a temperature of 2-5 °C for 2-3 hours. During the cooling process, the lanspig gels.

Recipe for preparing fish aspic (in kg per 100 kg of finished product): portioned boiled fish - 44.5; lanspig - 52.5; boiled carrots - 2.0; lemon - 0.8; parsley - 0.2.

The weight of one portion of jellied fish is 220-300 g. At the end of the gelling process, the molds and boxes with jellied fish are transferred to the packaging department. Each mold is wrapped in cellophane or other cling film. Boxes and molds with jellied fish are then placed in strong, dry and clean inventory containers with a capacity of up to 10 kg.

Store jellied fish at a temperature of 0-8 °C for no more than 12 hours from the end of the technological process.

Abroad, fish jellies are produced not only from boiled fish, but also from fried and smoked fish, etc. The raw materials for preparing jellied fish, for example, in the GDR are herring, mackerel, smelt, carp, spiny shark, eel, and shrimp.

Cooking fish for aspic is carried out in a solution containing 4-6% table salt and 0.5-4% vinegar. The cooking time at a temperature of 80-85°C is 10-15 minutes.

In recent years, there has been an expansion of the domestic assortment of aspics. It is proposed to produce aspic using salted fatty herring and Far Eastern salmon, spicy-salted mackerel, and small Antarctic shrimp meat.

When using jellied salted fish, the content of table salt in the fish meat should not exceed 6%. If the salinity is higher, the fish is soaked in weak brine (2-3% NaCl). After this, the fish is cut into skinned fillets and portioned into slices. The slices placed in containers are beautifully garnished with pre-prepared vegetables, fruits and other additives and filled with lanspig.

After pouring the lanspig, the boxes with jellied fish are cooled at a temperature of 0-5 ° C to gel the lanspig. The modes of storage and sale of products are the same as for jellied boiled fish.

When assessing the quality of jellied fish, the appearance of the product, its taste and smell are determined organoleptically. Check the ratio of fish and jelly along with vegetables, which should be in the range of 67-55:33-45%. The content of table salt in the product is determined using a chemical method, which should be in the range of 1.5-2%.

Boiled fish with garnish and horseradish

Chopped herring

Herring with onions

Herring with potatoes and butter

Herring with garnish

Herring fillet (pulp) is cut into thin pieces and garnished with various raw or boiled vegetables, cut into small cubes, and a slice of boiled egg. The side dish is placed alternating vegetables by color. Before release, the herring and side dish are topped with dressing. The dish can be served without eggs, reducing the yield accordingly.

Herring fillet (pulp) is cut into thin pieces. Potatoes for herring are served hot, sprinkled with vegetable oil, or with a piece of butter.

Herring fillet (pulp) is cut into thin pieces, sprinkled with onions cut into thin rings or chopped green onions on top.

The dish is topped with salad dressing. You can add boiled potatoes (100, 75, 50 g) to the dish; instead of dressing, add sour cream or mayonnaise (20, 10 g).

Herring fillets (pulp), apples, peeled, with the seed nest removed, onions are chopped, soaked and squeezed white bread is added and passed through a meat grinder. Add oil and vinegar to the resulting mass and beat it out. When tempered, the finished mass is molded into the shape of a herring.

Dispensed in portions of 50-100 g.

When leaving, add a side dish. In columns I and II, horseradish sauce is served separately. You can serve it without a side dish, reducing the yield of the dish accordingly.

	I and II	III
	GROSS	NET	GROSS	NET
Sturgeon
Or sturgeon
Or catfish
or chum salmon
Weight of boiled fish	-		-
Lemon	5,5		5,5
Parsley (greens)		1,5		1,5
Carrot
Jelly No. 605	-		-
Weight of jellied fish	-		-
Garnish No. 550 or No. 552	-		-
Sauce No. 600	-		-
Exit	-		-

Sturgeon fish is boiled in sections with skin and cartilage. Fish with a bone skeleton is cut into fillets with skin without rib bones and prepared as indicated in the recipe. No. 331.

Place portioned pieces of boiled or poached chilled fish on a thin layer of jelly poured into a baking tray and frozen so that there are small gaps between the pieces of fish. Each serving of fish is decorated with parsley, lemon slices and boiled carved carrots. The decorations are then secured with chilled jelly prepared in fish broth and allowed to harden. After this, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Jellied fish is served with horseradish sauce, with or without a vegetable side dish, or without sauce and side dish.

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Ministry of Education and Youth Policy

Stavropol Territory

State budgetary professional educational institution

"Kislovodsk State Multidisciplinary College"

COURSE WORK

Topic: “Development of assortment and technology for preparing cold aspic dishes”

in the discipline: “Organization of the cooking process and preparation of complex cold culinary products”

Completed by a student

Kubanova Alina Umaralievna

Head of work

Fedorova Angelina Grigorievna

Kislovodsk 2016

Introduction

1. Theoretical foundations of technology

1.1 General information on the topic being developed. Importance in nutrition

1.2 Classification of dishes. Range of products

1.3 Commodity characteristics of raw materials and products

2. Technological processes for preparing culinary products

2.1 Organization of the workplace when preparing dishes

2.2 Mechanical culinary processing of raw materials

2.3 Features of cooking dishes on the topic being developed

3. Sales of finished products

3.1 Organization of food distribution on the topic being developed

3.2 Storage conditions for prepared dishes

4. Drawing up regulatory and technological documentation

4.1 Technological map No. 1 “Jellied fish”

4.1.1 Technical and technological map

4.1.2 Technological process

4.1.3 Registration, submission, sale and storage

4.1.4 Quality and safety indicators

4.2 Technological map No. 2 “Veal aspic”

4.2.1 Technical and technological map No. 1

4.2.2 Technological process

4.2.3 Registration, submission, sale and storage

4.2.4 Quality and safety indicators

Bibliography

Application

Introduction

Public catering is a branch of the national economy, a set of enterprises engaged in production, sales and organization of consumption. The main importance of public catering establishments is that they satisfy the primary human need - the need for food - and have the opportunity to influence the rational consumption of food, the structure of a nutritious diet.

Cold dishes and snacks are usually served at the beginning of the meal. They can also be the main dish on the breakfast and dinner menu.

The topic of this coursework was chosen due to its relevance, since nowadays cold jellied dishes are increasingly used in nutrition. They occupy a large place in the menu of catering establishments.

The purpose of the course: to develop an assortment, draw up documentation and study the technology of preparing cold aspic dishes.

Objectives of the course: to study the physical, chemical and organoleptic characteristics of the raw materials used for the preparation of cold jellied dishes, for this purpose: the nutritional value of cold jellied dishes in culinary products; features of their design and release; classification of culinary products; storage conditions and periods; development of production technology.

Previously, the raw materials for the production of this type of product were fish of the sturgeon family and large small-boned fish. In recent years, many types of sea and ocean fish (sea bass, cod, haddock, horse mackerel, etc.), as well as seafood (small Antarctic shrimp meat, “Ocean” protein paste, etc.) have been used for the production of jellied fish.

1. Theoretical foundations of technology

1.1 General information on the topic being developed. Importance in nutrition

Jellied is a cold table dish, an appetizer. Until the beginning of the 19th century. Aspics did not exist as special dishes.

In Russia they made different jellies - both meat and fish, using crumbled meat in them.

Good in material and taste, these dishes did not have an attractive ceremonial appearance and remained common folk dishes for a long time.

French chefs working in Russia used the idea of aspic, processing jellies in such a way that they turned them into a new dish.

First of all, they abandoned crumbled fish; on the contrary, they began to choose the best, most delicious, beautifully cut pieces of fish.

Then French chefs introduced clarification of broths.

By supplying these broths with fish glue, they brought the aspic to a strong and transparent state combined with the most delicate consistency.

At first, there were only fish aspics, then the French extended this principle to meat, game and poultry.

The benefits and harms of aspic. Since the main component of aspic is gelatin, nutritionists usually talk about it.

Gelatin is a mixture of peptides, a derivative of collagen.

Collagen itself is practically not absorbed. The human stomach contains the enzyme gelatinase, which breaks down gelatin, but it works differently in different people, so not everyone can take full advantage of the valuable properties of jelly.

Perhaps its main advantage is the high content of the amino acid glycine, which has a beneficial effect on the nervous system, helping to calm down and concentrate.

In addition, glycine binds toxic substances, including neutralizing acetaldehyde, which is formed during the decomposition of ethanol and causes a hangover.

So it’s good to have a snack with aspic.

Gelatin contains two more rare amino acids, hydroxyproline and oxylysine, and is rich in iron and calcium.

However, you should not overuse jelly dishes. They are high in calories, but not nutritious because they do not contain all the amino acids necessary for humans.

Gelatin increases blood clotting. For others, this is only beneficial, but for others, extra pounds and blood clots are of no use.

In addition, gelatin contains oxalates and can cause the formation of kidney and gallstones.

So you don’t need to eat a lot of aspic. It's not designed for that.

Jellied is not a meal, but a snack designed to whet the appetite. You ate a piece and that’s enough.

What products does the aspic go with? Usually the aspic is served with horseradish or mustard, washed down with kvass. But, as we just found out, this is an excellent snack for stronger drinks, so a pickled cucumber will also come in handy.

1. 2 Classification of dishes. Range of products

assortment of culinary semi-finished products

For jellied dishes, slices of boiled sturgeon fish, slices of salmon fish or fish with a bone skeleton (cod, haddock, pike perch) are used.

For jellied dishes, fish broth-jelly is pre-prepared. It is prepared from food fish waste followed by clarification.

To do this, use chilled, lightly beaten, salted egg whites: add 8-10% of well-mixed egg whites, diluted with water, mix and heat to a boil.

Before clarification, vinegar is sometimes added to the broth, which improves the taste of the jelly and helps clarify it.

The clarified broth is filtered.

For normal gelling of fish broth-jelly, 30-35 g of gelatin is used per 1 kg of broth, which is pre-washed using a sieve and then soaked for 30 minutes - 1.5 hours.

Gelatin is added to the strained and clarified broth at the end of cooking.

Jellied dishes are prepared from boiled meat products, cut into portions or small pieces.

They use boiled tongue, boiled veal, boiled beef.

Jelly is prepared using concentrated meat broths. Soaked gelatin is dissolved in hot broth.

The broth is lightened with egg whites. If the jelly is intended for preparing game dishes, then chopped game bones are added to the guy.

When clarifying the broth, add spices (bay leaf, allspice, cloves) and vinegar.

The range of products is very diverse:

jellied dishes from fish and non-fish products;

jellied meat; eggs

aspic; mushrooms and jellied vegetables;

jellied tongues;

poultry aspic;

jellied game, etc.

Technological map No. 1 “Jellied fish”

	Gross weight, g
		Sturgeon fish is boiled in sections with skin and cartilage. Place portioned pieces of boiled or poached chilled fish on a thin layer of jelly poured into a baking tray and frozen so that there are small gaps between the pieces of fish. Each serving of fish is decorated with parsley, lemon slices and boiled carved carrots. Then the decorations are fixed with chilled jelly prepared in fish broth and allowed to harden. After this, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Jellied fish is served with horseradish sauce, with or without a vegetable side dish, or without sauce and side dish.
Weight of boiled fish

Parsley (greens)


YIELD for 1 serving

Technological map No. 2"Veal aspic"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	Technological process of manufacturing, decorating and serving a dish (product)
Veal			Fried veal is cut into 1-2 pieces per serving. A thin layer of jelly is poured into the tray and allowed to harden. Then prepared pieces of veal are placed on it, decorated with carrots and herbs on top, poured with a thin layer of jelly and cooled. When the jelly has hardened, pour the jelly over the food again so that its layer is 0.5 cm above the food. The sauce is served separately. The dish can be served without sauce and side dish.

Mass of fried veal

Parsley (greens)

YIELD for 1 serving

Technological map No. 3. "Poultry Jellied"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g
			The finished poultry pulp is cut into thin slices. Pour jelly into the mold and cool. When it hardens at the walls of the mold with a layer of 1 cm, the unfrozen part of the jelly is poured out in two or three steps, the mold is filled with thinly sliced poultry slices, as well as figuratively chopped vegetables. Each layer of products is filled with jelly and cooled. The aspic is prepared in portioned forms. Before serving, immerse the mold in hot water for a few seconds and place the aspic on a plate. Jellied can be prepared without sauce and side dish.
Weight of boiled poultry



Tomatoes

Pickled cauliflower
YIELD for 1 serving

Technological map No. 4. "Sevruga aspic"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	Technological process of manufacturing, decorating and serving a dish (product)
			Fish with a skeleton is cut into fillets with skin without rib bones and cooked. Portioned pieces of boiled or poached chilled fish are placed on a thin layer of jelly poured into a baking sheet and frozen so that there are gaps between the pieces of fish. Each serving of fish is decorated with parsley, lemon slices and boiled carrots. The decorations are secured with chilled jelly prepared in fish broth and allowed to harden. After this, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Jellied fish is served with horseradish sauce, with or without a vegetable side dish, or without sauce and side dish.
Weight of boiled fish

Parsley (greens)


YIELD for 1 serving

Technological map No. 5. "Jellied meat products"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	Technological process of manufacturing, decorating and serving a dish (product)
			Meat products are prepared. Pour jelly into the mold and cool. When it hardens at the walls of the mold with a layer of 1 cm, the unfrozen part of the jelly is poured out in two or three steps, the mold is filled with thinly sliced slices of cold cuts, as well as figuratively chopped vegetables. Each layer of products is filled with jelly and cooled. The aspic is prepared in portioned forms. Before serving, immerse the mold in hot water for a few seconds and place the aspic on a plate. Jellied can be prepared without sauce and side dish.
Beef tongue
Mass of boiled tongue
Weight of finished products
Meat jelly



Tomatoes
YIELD for 1 serving

Technological map No. 6. "Shrimp Jellied"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	Technological process of manufacturing, decorating and serving a dish (product)
			Peeled carrots are boiled. Then boil the shrimp and drain in a colander. Pour jelly into the mold and cool. When it hardens at the walls of the mold with a layer of 1 cm, the unfrozen part of the jelly is poured out in two or three steps, the mold is filled with shrimp, as well as figuratively chopped vegetables. Each layer of products is filled with jelly and cooled. The aspic is prepared in portioned forms. Before serving, immerse the mold in hot water for a few seconds and place the aspic on a plate. Jellied can be prepared without sauce and side dish.
Parsley (greens)

Canned green peas
chicken broth

YIELD for 1 serving

1 . 3 Commodity characteristics of raw materials and products used for preparationdishes

	Chemical composition	The nutritional value	Classification	Quality requirements	Storage conditions and periods
	Vitamin A, RAE: 280 mcg Vitamin D, ME: 642 IU Vitamin K: 0.1 mcg Vitamin E, alpha Tocopherol: 0.5 mcg Vitamin B, Thiamine: 0.09 mg Vitamin B12, Cobalamin: 2.9 mcg Vitamin PP, Niacin: 11.1 mg Vitamin B4, Choline: 87.3 mg	16.4g -- proteins 10.9g -- fat 71.4g -- water 1.3g - ash		Sturgeon fish arrives at the POP frozen. Sturgeon belongs to the 1st grade fish, i.e. Must be well-fed, the surface of the fish is clean, of natural color, without external damage, the cutting is correct, the consistency is dense, the smell of fresh fish.	The temperature inside frozen fish should be at least -8°C. After cooling, carcasses and links of sturgeon fish prepared for cutting into portioned semi-finished products or for use as a whole are stored at a temperature of 2-6°C for no more than 24 hours. Portioned, semi-finished products should not be stored; they are immediately sent for heat treatment. Products made from cutlet mass and minced meat are stored at the same temperature for no more than 12 hours. Specially cut fish, not frozen, is stored at a temperature from -2 to +2°C for 24 hours; cutlets, minced meat frozen at ~4 + -6°C - 72 hours.
	Vitamin A, RE: 2 mcg beta carotene: 0.01 mg Vitamin B1, Thiamine: 0.04 mg Vitamin C, ascorbic acid: 40 mg Vitamin PP: 0.2 mg Potassium: 163 mg Calcium: 40 mg Magnesium: 12 mg Sodium: 11 mg Sulfur: 10 mg	0.7g -- proteins 3.3g --carbohydrates	The fruit of a plant from the genus Citrus (Citrus) of the subtribe Citrus (Citreae) of the Rutacea family.	Lemons are fruits that have an oval or ovoid shape. The lemon pulp slices should grow tightly together and with the peel. Based on their taste, pomological varieties of lemons are divided into the following groups: ordinary (sour) - contain 5-8% acids; sweet - contain 7-9% sugar.	Lemons are stored in boxes. The fruits are stored in catering establishments for up to 3 days in the same container at a temperature of 4°C and a relative humidity of 85%.
Parsley (greens)	Vitamin A: 950 mcg beta carotene: 5.7 mg Vitamin B1: 0.05 mg Vitamin C: 150 mg Vitamin E: 1.8 mg Vitamin PP: 1.6 mg Potassium: 800 mg Calcium: 245 mg Iron: 1.9 mg	3.7 g -- proteins 0.4 g -- fat 7.6 g -- carbohydrates	The genus parsley is included in the Apiaceae family of the order Umbelliferae.	Parsley should have a unique taste and aroma. Externally, parsley should be clean, fresh, without yellow spots or mechanical damage.	Parsley can be stored for about a week at a temperature of + 10 degrees and a relative humidity of 95-100%. Parsley can be stored in the refrigerator for several weeks, about 2 to 3, in the bottom compartment of the refrigerator. Parsley can be stored in the freezer for several months. The shelf life of dried parsley is quite long, at least 2 years. It should be in a separate container made of porcelain or glass. It should be stored in a dark place where the rays of the sun do not reach.
	Vitamin A: 2000 mcg beta carotene: 12 mg Vitamin B1: 0.06 mg Vitamin C: 5 mg Vitamin E: 0.4 mg Vitamin PP: 1.1 mg Niacin: 1 mg Potassium: 200 mg Calcium: 27 mg Aluminum: 323 mcg Iron: 0.7 m	1.3 g -- proteins 0.1 g -- fats 6.9 g -- carbohydrates 88 g -- water	The carrot species (Daucus carota L.) includes three subspecies: maximus, western (European) and eastern (Asian). The eastern subspecies is divided into two groups of varieties: Group of cultivated carrot varieties - convar. Afghanicus. A group of wild carrot varieties is convar. orientalis	The root crop must be fresh, clean, unfaded, uncontaminated, uncracked, and free of signs of disease and pest damage.	Carrots can be stored in pallets, boxes, bags or in bulk. The recommended height of the embankment is 2-3 m. When storing carrots in bags, the maximum stack height is 3 m. Storage temperature should be maintained between 0 and 5 °C. The optimal storage temperature is from 0 to 1 °C. In refrigeration chambers in which the temperature is maintained from 0 to 1 ° C, the relative air humidity should be maintained in the range from 95 to 98%; in chambers with a forced ventilation system (without artificial cooling), in which the temperature varies from 1 to 5 ° C, the relative air humidity should be maintained in the range from 90 to 95%. The average shelf life is 4-6 months.
Veal	Vitamin B1: 0.14 mg Vitamin B4: 105 mg Vitamin E: 0.2 mg Vitamin PP: 9.9 mg Niacin: 5.8 mg Potassium: 345 mg Calcium: 12 mg Magnesium: 24 mg Sodium: 108 mg Sulfur: 213 mg Phosphorus: 206 mg Iron: 2.9 mg Iodine: 2.7 mcg	19.7 g -- proteins 2 g -- fat 77.3 g -- water 1 g - ash	Veal is divided into two categories: Veal I category from dairy calves has satisfactorily developed muscles of a pinkish color. Fat accumulations are located in the area of the kidneys and pelvic cavity, on the ribs and in places on the hips; the spinous parts of the dorsal and lumbar vertebrae do not protrude. Veal of category II from calves that received additional feeding has muscles that are less well developed, pink in color, and there are small amounts of fat in the kidney and pelvic area. The spinous parts of the dorsal and lumbar vertebrae protrude slightly.	According to organolyptic indicators, meat should have: The consistency is elastic, dense, with a drying crust on top. The color is characteristic of veal. The smell is characteristic of fresh meat. The condition of the fat is not darkened, partially stained with blood red, not sticky. The broth should be clear and aromatic.	It is not recommended to store veal for a long time in any way. Even if this meat is frozen, it must be eaten as early as possible. Due to increased juiciness, it quickly loses its taste properties and becomes tough, therefore, the longer the veal is stored, the more radically its structure will change. On average, the shelf life of this type of meat in the freezer is a maximum of 10 months.
Rendered food fat (beef)	Vitamin A: 27 mcg Retinol: 0.02 mg beta carotene: 0.04 mg Vitamin E: 1.3 mg Potassium: 6 mg Sodium: 10 mg Phosphorus: 7 mg Chlorine: 18 mg	99.6 g -- fat 0.3 g -- water 0.1 g -- ash	The main types of rendered animal fats: beef, lamb, pork, horse, bone, poultry, prefabricated.	Taste and smell indicators must be characteristic of this type of fat. For premium fats, foreign odors and tastes are not allowed. For grade I fats, a pleasant crispy smell and taste are allowed. Collected fats can have a crispy smell and taste, as well as broth and greaves. The consistency is determined by pressing the fat with a metal spatula at a temperature of 15-20°C. According to the degree of freshness, fats are divided into fresh, not subject to storage; of questionable freshness and spoiled.	Rendered animal fats are stored at temperatures from -5 to -8°C for up to 6 months. In trade, fats are stored at a relative air humidity of 80% and a temperature of 0 to 6° C. for up to 1 month.
	Vitamin A: 72 mcg Retinol: 0.07 mg beta carotene: 0.01 mg Vitamin B1: 0.07 mg Vitamin B2: 0.15 mg Vitamin C: 1.8 mg Vitamin E: 0.5 mg Vitamin PP: 12.5 mg Potassium: 194 mg Calcium: 16 mg Sulfur: 186 mg Iron: 1.3 mg	18.2 g -- proteins 18.4 g -- fat 62.6 g -- water 0.8 g -- ash	Chicken is classified: by processing method (half gutted, gutted, gutted with a set of giblets) by age (carcasses of adult birds and young birds) by thermal state (cooled, chilled, frozen)	Based on freshness, poultry is divided into fresh and questionable freshness. A fresh bird has a glossy beak, bulging eyes, dry white-yellowish skin, and the color of the muscles in chickens is pink. The fat is white with a yellowish tint, not sticky. The broth is clear and aromatic. The smell is characteristic of fresh poultry.	The temperature in the thickness of the muscles ranges from 0 to +4 °C. At temperatures from -1 to +4 °C and relative humidity 85%, storage is allowed for 7 - 12 days. The most perishable are offal products. Their storage time at a temperature of -1 to +4 °C and a relative humidity of 85% does not exceed 3 days.
	Vitamin A: 10 mcg beta carotene: 0.06 mg Vitamin B1: 0.03 mg Vitamin C: 10 mg Vitamin E: 0.1 mg Vitamin K: 16.4 mcg Vitamin PP: 0.3 mg Potassium: 141 mg Aluminum: 425 mcg	0.8 g -- proteins 0.1 g -- fats 2.5 g -- carbohydrates 95 g -- water 0.5 g -- ash	Cucumbers are classified according to: 1. Ripening time 2. Crop selection 3. Type of pollination 4. Type of flowering 5. Fruit size 6. Character of the surface.	Cucumbers must be clean, fresh, whole, healthy in shape and color, and have a pleasant taste and smell.	Cucumbers are supplied to catering establishments in 30 kg boxes. They are stored for up to 3 days at a temperature of 4 degrees and a relative humidity of 85-90%
Tomatoes	Vitamin A: 133 mcg beta carotene: 0.8 mg Vitamin B1: 0.06 mg Vitamin C: 25 mg Vitamin E: 0.7 mg Vitamin PP: 0.7 mg Potassium: 290 mg Magnesium: 20 mg	1.1 g -- proteins 0.2 g -- fats 3.8 g -- carbohydrates 92 g -- water 0.7 g -- ash	Tomatoes are distinguished by color: red, pink, yellow, black. Shape: flat, round, elongated, plum-shaped. Surface: smooth, ribbed. By weight: from 60 g to 100 g or more.	In appearance, the fruits must be fresh, whole, clean, healthy, dense, of a typical shape for the botanical variety, with or without a stalk, not damaged by agricultural pests, not overripe, without mechanical damage and sunburn. Fruits with minor defects in shape and color, with light pressure from the container, slight bruising and healed cracks are allowed for the first class - no more than 1%, the second - no more than 3%	Depending on their ripeness, they are stored for different periods. Ripe (red) fruits are stored for 1-1.5 months. in a glacier or refrigerator at a temperature of 1-2°C and a relative air humidity of 85-90%. Pink and brown at a temperature of 4..5°C - up to 2 months. Storing pink tomatoes at temperatures below 4°C leads to discoloration of the fruit, loss of firmness and shortens shelf life. Milk and green tomatoes are ripened in chambers with ethylene. The optimal temperature for storing green tomatoes is 12...21°C, for hard pink and red tomatoes 8...10°C.
Canned green peas	Vitamin A: 76 mcg Alpha Carotene: 15 mcg beta carotene: 0.91 mg Vitamin B9: 24 mg Vitamin E: 0.02 mg Potassium: 106 mg Iron: 1.29 mg	3.01 g -- proteins 0.48 g -- fat 10.6 g -- carbohydrates 85.13 g -- water	Canned peas are available in 3 main varieties: premium, first grade and table.	The highest grade contains no more than 6% of broken grains, the first - no more than 8%, and the table - no more than 20%. Product color - from green to olive green, consistency	Green peas are packaged: in glass jars in accordance with GOST 5717 with a capacity of no more than 1 dm3, sealed with metal varnished lids; in varnished metal cans in accordance with GOST 5981 with a capacity of no more than 1 dm. The shelf life of canned food is 2 years from the date of manufacture.
Pickled cauliflower	Vitamin A: 20 mcg Vitamin B1: 0.1 mg Vitamin C: 70 mg Vitamin PP: 1.015 mcg Potassium: 210 mg Phosphorus: 51 mg	2.5 g -- proteins 0.3 g -- fat 4.2 g -- carbohydrates 90 g -- water		Vegetables used for pickling must be fresh, not overripe, clean, with dense pulp, not damaged by diseases and pests, without mechanical damage, not ugly, not steamed and not frozen.
	Vitamin A: 40 mcg Retinol: 0.04 mg Vitamin B1: 0.04 mg Vitamin C: 1.2 mg Vitamin PP: 5.6 mg Potassium: 335 mg Phosphorus: 220 mg	16.9 g -- proteins 10.3 g -- fat 71.6 g -- water 1.2 g -- ash	A genus of freshwater, semi-anadromous and migratory fish from the sturgeon family.	Stellate sturgeon arrives at the popu- ration plant frozen. Sevruga belongs to the 1st grade fish, i.e. It must be well-fed, the surface of the fish is clean, of natural color, without external damage, the cutting is correct, the consistency is dense, the smell of fresh fish.	Fish must be frozen immediately after being caught on the high seas. The storage temperature of frozen fish should not rise above -18 degrees Celsius. Shelf life of stellate sturgeon (from 3 to 6 months). Once defrosted, the fish will last about a couple of days in the refrigerator.
Smoked-boiled ham (with skin and bones)	Vitamin A: 1 mcg Vitamin D: 0.1 mcg Vitamin E: 0.12 mg Vitamin C: 0.3 mg Vitamin PP: 4.73 mg Potassium: 319 mg Phosphorus: 195 mg	18.22 g -- proteins 14.79 g -- fat 65.99 g -- water	Classification: 1) raw smoked hams 2) boiled-smoked hams 3) boiled hams	Appearance: the surface is clean, dry, without snatches of meat and lard, without fringes and stubble residues, the edges are evenly trimmed. Consistency: elastic. Section view: uniformly colored muscle tissue of pink-red color, without gray spots, fat color is white or with a pinkish tint, without yellowing.	The shelf life and sale of hams at temperatures from 0 to 8 C and relative air humidity (75±5)% is no more than 5 days from the end of the technological process, including the shelf life at the manufacturer - no more than 24 hours.
Beef tongue	Vitamin B1: 0.12 mg Vitamin B5: 1.98 mg Vitamin E: 0.4 mg Vitamin PP: 7.7 mg Potassium: 255 mg Calcium: 8 mg Sodium: 100 mg	16 g -- proteins 12.1 g -- fat 2.2 g -- carbohydrates 68.8 g -- water 0.9 g -- ash		The offal must be clean, uniform in color (preferably lighter), without defects (cuts, cuts).	The shelf life of offal is very short, because... they contain a lot of moisture and many microorganisms are present. Without a refrigerator, they will not be able to stay fresh for more than half a day. Can be kept in the refrigerator for two to three days.
	Vitamin A: 149 mcg beta carotene: 0.011 mg Vitamin B1: 0.066 mg Vitamin D: 2.2 mcg Potassium: 023 mg Sodium: 124 mg Magnesium: 10 mg	12.52 g -- proteins 10.61 g -- fat 1.12 g -- carbohydrates 74.62 g -- water	The most commonly eaten eggs are chicken, duck and goose eggs. But turkey, quail, ostrich eggs and eggs of other birds are also eaten.	When immersed in water, a fresh egg sinks down. Fresh eggs have a strong yolk that stays in the center of the egg. The protein should be strong, light, transparent, without foreign inclusions. The shell must be clean, without traces of droppings or other damage.	Eggs are packed in cardboard packages with cells. Packaging is calculated from 6 to 12 pcs., and 30 pcs. Eggs are stored at temperatures from 0 to 20 degrees.
Frozen peeled shrimp	A (as beta-carotene and retinol), B (B2, B9, B12), C (ascorbic acid), PP (nicotinic acid), E (tocopherol). Mineral macro- and microelements: iodine, sulfur, phosphorus, potassium, calcium, iron, fluorine	14 g -- proteins 1 g -- fats	Depending on the production method: 1) fresh frozen, retaining the greatest amount of nutrients; 2) boiled-frozen, which does not require heat treatment after defrosting. By cutting method: 1) uncut 2) without a head - butchered 3) without head and shell - cleaned.	The shrimp tail must certainly be bent, and the tighter it flies to the carcass, the fresher the product. The bent peeled shrimp were frozen in time. Fresh frozen shrimp should be uniformly pink in color.	Shrimp can be stored in the freezer for several months. It is recommended to eat them within 3-4 months from the date of freezing. This is primarily due to the special property of seafood, while remaining fresh in appearance, to lose its taste characteristics. Shrimp become tasteless and lose their texture after 6 months of frozen storage.
	Vitamin PP: 14.4752 mcg Potassium: 1 mg Calcium: 700 mg Magnesium: 80 mg Phosphorus: 300 mg Iron: 2 mg	87.2 g -- proteins 0.4 g -- fat 0.7 g -- carbohydrates 10 g -- water	Types of gelatin: 1.Food 2.Confectionery 3.Medical 4.Food packaged in 15, 25 grams/pack. 5.Technical	Organoleptic characteristics: food gelatin should be externally in the form of granules or grains, or plates, or powder, from light yellow to yellow in color, bland taste, odorless. Physico-chemical indicators: dissolution time 25 minutes, humidity 16% The presence of foreign odors, tastes, and impurities is unacceptable.	Edible gelatin GOST-11293-89 - 1 year from the date of manufacture. Edible gelatin TU U 24.6-00418030-002-2007 - 2 years from the date of manufacture. Gelatin is packaged in packs of 0.5 kg, in the form of powder of 20, 50 g, packed in boxes of 20 kg. Shelf life 12 months.
	Fluoride: 100 mcg Manganese: 0.0016 mg Copper: 0.6 mg Sulfur: 1 mg Chlorine: 1.4 mg Calcium: 4.5 mg	0 g -- proteins 0 g -- fat 0 g -- carbohydrates	Consumer types: 1. Drinking table water 2. Mineral drinking table water 3. Mineral drinking medicinal table water 4. Mineral drinking medicinal water.	Water for drinking and cooking should be clear, free of foreign tastes and odors, with a temperature of 8-12 degrees.	Bottled water can be stored for 6 to 12 months. After opening the bottle, the water can be stored for up to 4 days.
Ground black pepper	Calorie content 255 kcal Proteins 11 g Carbohydrates 38.3 g Dietary fiber 26.5 g Water 10.51 g Ash 4.33 g Vitamins Vitamin A, RE 15 mcg Beta Carotene 0.156 mg Beta Cryptoxanthin 48 mcg Lycopene 6 mcg Lutein + Zeaxanthin 205 mcg Iron 28.86 mg Manganese 5.625 mg Copper 1127 mcg Selenium 3.1 mcg Fluoride 34.2 mcg Zinc 1.42 mg	Calories 255 kcal Proteins 11 g Carbohydrates 38.3 g Dietary fiber 26.5 g Water 10.51 g	Black pepper is a spice obtained from the dried unripe fruits of the tree vine (Piper nigrum), a plant of the pepper family.	Appearance: Powdery. Color: Dark grey, various shades. Aroma and taste: Aroma characteristic of black pepper. The taste is pungent. Foreign tastes and smells are not allowed.	Ground black pepper is packaged with a net weight of up to 100 g inclusive in: packages (single) made of combined heat-sealing materials based on paper and combined heat-sealing film materials based on aluminum foil; packages (double), consisting of an outer paper bag and an inner one made of glassine or glassine paper (except for star anise, vanilla, cinnamon sticks, nutmeg and saffron) according to GOST 28750. Ground black pepper is stored in dry, clean, well-ventilated warehouses, not infected with pests at a temperature not exceeding 20°C and relative air humidity - not more than 75%. In this case, strict adherence to the commodity neighborhood is necessary.

2 . Technological processes for preparing culinary products

2.1 Organization of the workplace when preparing dishes

Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The assortment of cold dishes depends on the type of enterprise and its class. Thus, in a 1st class restaurant, the assortment of cold dishes must include at least 10 dishes daily, and in a top class restaurant - 15 dishes. The range of cold shop products includes cold snacks, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuca, jelly, compotes etc.), cold drinks, cold soups.

The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning a workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of products necessary for preparing cold dishes is carried out, as well as with the distribution and washing of tableware.

When organizing a cold shop, it is necessary to take into account its features: the products of the workshop, after manufacturing and portioning, are not subjected to secondary heat treatment, therefore it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in quantities that can be sold in a short time. Undressed salads and vinaigrettes are stored in refrigerated cabinets at a temperature of 2-6°C for no more than 6 hours. Salads and vinaigrettes should be seasoned immediately before leaving; items left over from the previous day are not allowed for sale: salads, vinaigrettes, jellies, jellied dishes and other especially perishable cold dishes, as well as compotes and drinks of our own production.

Cold dishes are released after cooling in refrigerated cabinets and must have a temperature of 10-14°C, so the workshop has a sufficient amount of refrigeration equipment.

If the assortment of cold dishes includes jellied dishes, then it is recommended to organize a specialized workplace for their preparation. Boiled and meat products are cut on production tables SP-1050, SP-1470, equipped with VNTs-2 scales for weighing portions of products, chef’s knives, cutting boards marked “MB”, “RV”, trays for placing weighed products. Before preparing the aspic dishes, prepare the products and decorate them using the following equipment: knives for carving and cutting vegetables, various shapes, etc. Portions of meat or fish are placed in prepared trays (with a capacity of 30-50 servings), dishes, forms; decorated with products located in the slide; pour lanspig using a pouring spoon and place it in a refrigerated cabinet or use a table with a refrigerated cabinet SOESM-2 or SOESM-3 for this purpose. If jellied dishes are prepared in trays, then upon release they are cut into portions and transferred to tableware (trays, snack plate) using special spatulas.

2. 2 Mechanical culinary processing of raw materials

Culinary processing includes a number of processes for cold processing of food products, preparation of semi-finished products, thermal processing of food products and sale of ready-made dishes and culinary products.

Culinary processing has sanitary, hygienic, physiological and anti-epidemic significance, since during processing, products are freed from contaminants and inedible parts, and heat treatment increases the digestibility and nutritional value of products and ensures their epidemiological integrity. During culinary processing, a decrease in the biological value and deterioration of the organoleptic properties of products, as well as infection of raw materials, semi-finished products and finished products are not allowed. When cooking products, the flow of the technological process must be strictly observed.

Cold (primary) processing of products : Cold processing of products consists of the processes of sorting, defrosting, washing, cleaning, grinding, molding, etc. Frozen meat is defrosted in special refrigeration chambers (defrosters) at temperatures from 0 to 6 ° C with a gradual increase in temperature in the thickness of the meat. It is prohibited to defrost meat carcasses in water or near heating equipment. The defrosting process lasts 1-3 days depending on the size of the carcass and the temperature inside the meat. In the absence of a defroster, defrosting is allowed on the tables of the meat shop at a temperature not exceeding 18 ° C for 18-30 hours. At the end of defrosting, the carcasses are cleaned of visible dirt and washed with warm water. It is recommended to use a shower brush for this purpose. Next, the carcass is deboned (separating the flesh from the bones) and trimming (removing tendons and films).

By-products are defrosted at 15--18 ° C, laid out in trays in one row. Defrosting is considered complete when the temperature in the thickness reaches 2-3° C. Then the by-products are cleaned of vascular bundles, films, washed, some by-products are pre-scorched (legs, ears, heads), the buds are cut lengthwise and soaked in cold water for 2 --3 hours

The bird is defrosted in boxes or trays, singed, cleaned and washed.

Small and medium-sized fish are defrosted in cold water in baths for 2-4 hours. To reduce the loss of minerals dissolved in water, it is recommended to add salt to the water (7-8 g/l). Large fish are defrosted on tables at 15--18° C. Thawing of fish is considered complete when the temperature in the thickness reaches -1° C. Then the fish is cleaned of inedible parts and washed.

Further cold processing of semi-finished products should be carried out on clean equipment to avoid infection. The production of minced meat and fish and semi-finished products from it requires special attention, since minced products provide a favorable environment for the development of microorganisms. Minced meat is prepared as needed and stored in refrigerators at 0--2° C.

Corned beef is soaked in pieces up to 1.5 kg in cold water, changing the water 3-6 times for 20-24 hours. Water should be taken 2 times more than the weight of corned beef. In the warm season, the duration of soaking is reduced to 6 hours with more frequent changes of cold water.

Soaking salted fish is carried out in cold running water (12 ° C) for 5-6 hours. Soaked salted fish cannot be stored or transported; it must be immediately subjected to heat treatment.

After sorting, vegetables, herbs, mushrooms, and fruits are cleaned and washed in cold water. Mushrooms and herbs are washed in cauldrons or baths by repeated immersion in water to better remove sand and soil. Vegetables and herbs that are eaten raw should be processed especially carefully. After processing in a potato peeler, root vegetables are peeled manually. Peeled potatoes (to prevent darkening due to the formation of the melanin pigment) are stored with tubers in cold water (12 ° C) for no more than 3 hours. Peeled root vegetables (beets, carrots) are stored covered with a damp cloth to protect them from drying out for no more than 2-3 hours.

Sliced potatoes should not be stored in water due to significant losses of mineral salts, starch and vitamin C.

If it is necessary to transport, in order to avoid darkening, peeled potatoes are immediately subjected to sulfation by immersing for 5 minutes in a 1% sodium bisulfite solution, followed by rinsing in clean water. Residual amounts of sodium bisulfite in potatoes should not exceed 0.002%. Sulfated potatoes, without reducing their nutritional value, can be stored at 4-8° C for up to 48 hours, at 15-17° C for up to 24 hours. Sulfated potatoes are packed in plastic bags or flasks.

Products that have undergone cold processing must be subjected to heat treatment in the shortest possible time, or, if required, consumed raw (Table 17).

When exposed to high temperatures, a number of processes occur in products (due to swelling and changes in the structure of proteins, breakdown of protopectin, swelling and gelatinization of starch), during which the color, smell, taste of products changes, and the consistency softens. Products acquire the ability to be better digested, microorganisms present in raw products and semi-finished products are destroyed.

Violation of the heat treatment regime can cause undesirable changes in products: the appearance of an unpleasant odor and taste unusual for this product, a decrease in biological value due to excessive destruction of vitamins and protein and other nutrients. With insufficient heat treatment, a high contamination of microorganisms may remain.

Two main types of heat treatment are used - boiling and frying (frying). Combined types of heat treatment are also widespread - stewing, baking, frying or baking boiled products, blanching, etc.

Cooking is the most commonly used type of heat treatment and the most reliable in epidemiological terms. During cooking, the product is deeply heated to 95-100° C. However, during cooking, significant losses of water-soluble nutrients that pass into the decoction (mineral salts, vitamin C, amino acids, extractives) occur. To prevent the loss of nutrients, a number of techniques are used: the use of stepped heating modes - high temperatures for rapid boiling and cooking at a low boil, placing food in boiling water, using vegetable broths for preparing first courses and sauces, etc.

When cooking meat for second courses, the ability of proteins to coagulate (clotting) is taken into account, so it is recommended to place the meat in boiling water - a layer of coagulated proteins on the surface of the meat delays the transfer of nutrients into the broth. Boiled meat in this case has better organoleptic properties compared to meat placed in cold water for cooking. When cooking for first courses, meat is placed in cold water, while the broth is maximally saturated with extractive substances. The cooking time for meat varies depending on the size of the pieces, type and grade of meat. When the meat is fully cooked, the juice flowing out when pierced with a chef's fork will be colorless, the temperature in the thickness of the piece will not be lower than 80 ° C, and on the cut there will be no pink areas in the thickness.

Fish for cooking can be placed in both cold and hot water. Readiness is determined when it reaches a soft consistency, which is determined by piercing it with a chef's fork.

The preparation of jelly is carried out according to the technological scheme. When grinding meat on cutting boards or meat grinders, the mass of jelly is highly susceptible to contamination with microorganisms. To destroy microorganisms, the mass is boiled for 10 minutes and poured hot into clean (scalded or baked in an oven) labeled trays. After cooling, the jelly must be stored in refrigeration units at 0--2 ° C. If one of these requirements is not met, the preparation of jelly should be prohibited.

The pate is prepared from hot liver fried until fully cooked by grinding it in a meat grinder designed for boiled meat (marked “VM”). The mass is then shaped. Pates are prepared baked or without baking.

A good breeding ground for microorganisms are jellied dishes, herring oil, and pancakes with meat. In this regard, the preparation of jelly, pate, pancakes with meat, jellied dishes from meat and fish in the warm season (May - September) can only be done with permission from the sanitary and epidemiological service.

An important measure in the prevention of food poisoning is secondary heat treatment of portioned pieces of meat, tongue, and poultry for first and second courses. Secondary heat treatment is carried out by boiling them in water or broth for 5-10 minutes.

The cut fish is washed, the carcasses and fillets of large fish are portioned into pieces and kept for a short time in a saline solution with a density of 1.13-1.20 g/cm3 for flavoring salting. The duration of salting depends on the type of fish and its size, on the temperature of the brine and other factors.