Jellied technological map. Recipe Aspic of poultry or game, or meat products in the form

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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 the range and technology for the preparation of cold jellied dishes"

discipline: "Organization of the cooking process and preparation of complex cold culinary products"

Completed by a student

Kubanova Alina Umaralievna

Work manager

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. Product range

1.3 Commodity characteristics of raw materials and products

2. Technological processes for the preparation of culinary products

2.1 Organization of the workplace when preparing meals

2.2 Mechanical cooking of raw materials

2.3 Features of cooking dishes on the topic being developed

3. Sales of finished products

3.1 Organization of the release of dishes on the topic being developed

3.2 Storage conditions for ready meals

4. Drawing up regulatory and technological documentation

4.1 Technological map No. 1 "Jellyfish"

4.1.1 Technical routing

4.1.2 Technological process

4.1.3 Execution, submission, sale and storage

4.1.4 Quality and safety indicators

4.2 Technological map No. 2 "Jellied veal"

4.2.1 Technical and technological map No. 1

4.2.2 Technological process

4.2.3 Execution, submission, sale and storage

4.2.4 Quality and safety indicators

Bibliography

Appendix

Introduction

Public catering is a branch of the national economy, a set of enterprises involved in the production, sale and organization of consumption. The main significance of public catering enterprises 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 good nutrition.

Cold meals and snacks are usually served at the beginning of the meal. In the menu of breakfasts and dinners, they can be the main dish.

The topic of this coursework was chosen due to its relevance, since in our time cold aspic 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 jellied dishes.

Course objectives: to study the physical, chemical and organoleptic characteristics of the raw materials used for the preparation of cold aspic dishes, for this: the importance of cold aspic dishes in the nutrition of culinary products; features of their design and vacation; classification of culinary products; conditions and terms of storage; development of production technology.

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

1. Theoretical foundations of technology

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

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

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

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

French chefs who worked in Russia used the idea of ​​aspics, processing jellies in such a way that they turned them into a new dish.

First of all, they refused crumbling, on the contrary, they began to choose the best, most delicious, beautifully cut pieces of fish.

Then French chefs introduced the clarification of broths.

Having supplied these broths with fish glue, they brought the fillers to a strong and transparent state, combined with the most delicate consistency.

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

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

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

Collagen itself is practically not absorbed. In the human stomach there is an enzyme gelatinase that breaks down gelatin, but it works differently for 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, helps 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 oxylysin, and is rich in iron and calcium.

However, you should not abuse jelly dishes. They are high-calorie, but not nutritious, because they do not contain all the amino acids necessary for a person.

Gelatin increases blood clotting. For others, this is only beneficial, but for someone, extra pounds and blood clots are useless.

In addition, gelatin contains oxalates and can provoke the formation of kidney and gallbladder stones.

So there is no need to eat a lot of aspic. He is not designed for this.

Aspic is not food, but an appetizer designed to stimulate appetite. Eat a bite and that's it.

What products are combined aspic. Usually aspic is served with horseradish or mustard, washed down with kvass. But, as we just found out, this is a great snack and more strong drinks, so a pickle will also come in handy.

1. 2 Classification of dishes. Product range

range of cookery semi-finished products

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

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

To do this, use chilled, slightly whipped, salted egg white: 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 contributes to its clarification.

The clarified broth is filtered.

For normal gelation of fish broth-jelly per 1 kg of broth, 30-35 g of gelatin is used, 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.

Use boiled tongue, boiled veal, boiled beef.

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

Lighten the broth with egg whites. If the jelly is intended for the preparation of game dishes, then chopped game bones are added to the guy.

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

The product range is very diverse:

jellied dishes from fish and non-fish products;

jellied meat; eggs

aspic; mushrooms and vegetables in aspic;

jellied languages;

jellied poultry;

jellied game, etc.

Technological map No. 1 "Jellyfish"

	Gross weight, g
			Sturgeon fish is boiled in links with skin and cartilage. On a thin layer poured into a baking sheet and frozen jelly is placed portioned pieces boiled or poached chilled fish so that there are small gaps between the pieces of fish. Each serving of fish is garnished with parsley, lemon wedges and boiled carboated carrots. Then the decorations are fixed with chilled jelly cooked in fish broth and allowed to harden. After that, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When the fish is released, the fish is cut into portions, leaving a layer of jelly around each piece. Sea fish is served with horseradish sauce, with and without vegetable garnish, and also without sauce and garnish.
Mass of boiled fish
Parsley (greens)
Yield for 1 serving

Technological map No. 2"Jellied veal"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, designing 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 carrot greens on top, poured with a thin layer of jelly and cooled. When the jelly hardens, the products are poured over the jelly again so that its layer is 0.5 cm above the products. The sauce is served separately. The dish can be released without sauce and garnish.
Mass of roast veal
Parsley (greens)
Yield for 1 serving

Technological map No. 3. "Jellied bird"

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. Jelly is poured into the mold and cooled. When it hardens at the walls of the mold with a layer of 1 cm, the unhardened part of the jelly is poured in two or three steps, the mold is filled with thinly sliced ​​\u200b\u200bbirds, as well as figuratively chopped vegetables. Each layer of products is filled with jelly and cooled. Aspic is prepared in portioned forms. Before serving, the form is lowered for a few seconds in hot water and spread the filling on a dish. Aspic can be cooked without sauce and garnish.
Weight of boiled poultry
Tomatoes
pickled cauliflower
Yield for 1 serving

Technological map No. 4. "Jellied stellate sturgeon"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, designing and serving dishes (products)
			Fish with a bone 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 frozen jelly poured into a baking sheet so that gaps remain between the pieces of fish. Each serving of fish is decorated with parsley, lemon slices and boiled carrots. Decorations are fixed with chilled jelly cooked in fish broth and allowed to harden. After that, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When the fish is released, the fish is cut into portions, leaving a layer of jelly around each piece. Sea fish is served with horseradish sauce, with and without vegetable garnish, and also without sauce and garnish.
Mass of boiled fish
Parsley (greens)
Yield for 1 serving

Technological map No. 5. "Aspic of meat products"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, designing and serving a dish (product)
			Meat products are cooked. Jelly is poured into the mold and cooled. When it hardens at the walls of the form with a layer of 1 cm, the unhardened part of the jelly is poured in two or three steps, the form is filled with thinly sliced ​​\u200b\u200bmeat cuts, as well as figuredly chopped vegetables. Each layer of products is filled with jelly and cooled. Aspic is prepared in portioned forms. Before serving, the form is dipped in hot water for a few seconds and the aspic is laid out on a dish. Aspic can be cooked without sauce and garnish.
beef tongue
Mass of boiled tongue
Weight of finished products
Meat jelly
Tomatoes
Yield for 1 serving

Technological map No. 6. "Jellied Shrimp"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, designing and serving a dish (product)
			Peeled carrots are boiled. Then the shrimp are boiled and thrown into a colander. Jelly is poured into the mold and cooled. When it hardens at the walls of the mold with a layer of 1 cm, the unhardened part of the jelly is drained in two or three steps, the mold is filled with shrimp, as well as figuredly chopped vegetables. Each layer of products is filled with jelly and cooled. Aspic is prepared in portioned forms. Before serving, the form is dipped in hot water for a few seconds and the aspic is laid out on a dish. Aspic can be cooked without sauce and garnish.
Parsley (greens)
Canned green peas
chicken broth
Yield for 1 serving

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

	Chemical composition	The nutritional value	Classification	quality requirements	Terms and conditions of storage
	Vitamin A, RAE: 280 mcg Vitamin D, ME: 642 IU Vitamin K: 0.1 mcg Vitamin E, alpha Tocopherol: 0.5 mcg Vitamin B, Thiamin: 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		The sturgeon fish is delivered to the POP in frozen form. The sturgeon 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.	The temperature in the thickness of the frozen fish should be at least -8°C. Prepared for cutting portioned semi-finished products or using them as a whole, carcasses and links of sturgeon fish after cooling 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 from cutlet mass, minced meat are stored at the same temperature for no more than 12 hours. Fish of a special cut, not frozen, are stored at a temperature of -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, Thiamin: 0.04 mg Vitamin C, ascorbic: 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) subtribe Citrus (Citreae) of the Rutaceae family (Rutacea)	Lemons are fruits that are oval or egg-shaped. The slices of lemon pulp should grow together tightly with each other and with the peel. By palatability 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. Fruits are stored at public catering enterprises 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 parsley genus is a member of the Umbelliferae order Umbelliferae.	Parsley greens should have a peculiar taste and aroma. Outwardly, parsley should be clean, fresh, without yellow spots, and mechanical damage.	Parsley can be stored for about a week at a temperature of + 10 degrees and a relative humidity of 95-100%. The shelf life of parsley in the refrigerator is several weeks, approximately 2 to 3, in the lower compartment of the refrigerator. The shelf life of parsley in the freezer can be up to 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 fall.
	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 -- fat 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: A group of varieties cultivated carrots - convar. afganicus. A group of varieties wild carrot - convar. orientalis	The root crop must be fresh, clean, unwilted, uncontaminated, not cracked, free of signs of disease and pest damage.	Carrots can be stored in crates, crates, 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. The storage temperature must be maintained between 0 and 5°C. The optimum storage temperature is from 0 to 1 °C. In refrigerating chambers, in which the temperature is maintained from 0 to 1 ° C, the relative humidity of the air must 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 humidity of the air must be maintained in the range from 90 to 95%. The average shelf life during storage 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 region of the kidneys and pelvic cavity, on the ribs and in some places on the hips, the spinous parts of the dorsal and lumbar vertebrae do not protrude. Category II veal from fed calves has less well-developed muscles, is pink in color, 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 organoleptic parameters, the meat should have: The consistency is elastic, dense, with a drying crust on top. Color characteristic of veal. Smell peculiar fresh meat. The condition of the fat is not darkened, partially stained red with blood, not sticky. The broth should be clear and fragrant.	Long-term storage of veal is not recommended in any way. Even subjecting this meat to freezing, it is necessary to eat it as early as possible. Due to the increased juiciness, it quickly loses its taste properties and becomes tough, therefore, the longer the veal is stored, the more dramatically its structure will change. On average, the shelf life of this type of meat in the freezer is a maximum of 10 months.
Animal fat, rendered edible (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 animal rendered fats are: beef, mutton, pork, horse, bone, poultry, prefabricated.	Taste and smell indicators should be characteristic for this type of fat. Extraneous smell and taste are not allowed for premium grade fats. For grade I fats, a pleasant fried smell and taste is allowed. Combined fats can have a fried smell and taste, as well as broth and greaves. The consistency is determined by pressing a metal spatula on the fat at a temperature of 15--20 ° C. According to the degree of freshness, fats are divided into fresh, not subject to storage; questionable freshness and spoiled.	Animal fats, rendered, are stored at a temperature of -5 to -8°C for up to 6 months. In trade, fats are stored at a relative 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: according to the processing method (semi-gutted, gutted, gutted with a set of giblets) by age (carcasses of adult birds and young birds) by thermal state (cooled, chilled, frozen)	By freshness, the bird is divided into fresh and dubious freshness. fresh bird has a glossy beak, bulging eyes, dry white-yellowish skin, the color of the muscles in chickens is pink. The fat is white with a yellowish tint, not sticky. The broth is clear and fragrant. Smell characteristic of fresh poultry.	The temperature in the thickness of the muscles is in the range from 0 to +4 °C. At temperatures from -1 to +4 ° C and relative humidity of 85%, storage is allowed for 7 - 12 days. By-products are the most perishable. 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 -- fat 2.5 g - carbohydrates 95 g -- water 0.5 g -- ash	Cucumbers are classified according to: 1. Maturing time 2. Culture selection 3. Type of pollination 4. Type of flowering 5. Fruit size 6. The nature of the surface.	Cucumbers should be clean, fresh, whole, healthy in shape and color, and have a pleasant taste and smell.	Cucumbers are delivered to catering establishments in boxes of 30 kg. Store them 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 -- fat 3.8 g - carbohydrates 92 g -- water 0.7 g - ash	Tomatoes are distinguished by color: red, pink, yellow, black. In shape: flat, rounded, elongated, plum-shaped. By surface: smooth, ribbed. By weight: from 60 g to 100 g or more.	In appearance, the fruits must be fresh, whole, clean, healthy, dense, typical for the botanical variety form, with or without a stalk, not damaged by agricultural pests, not overripe, without mechanical damage and sunburn. Allowed fruits with minor defects in shape and color, with slight pressure from the container, slight bruising and healed cracks for the first class, no more than 1%, the second - no more than 3%	They are stored according to their ripeness. different dates. 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 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 the shelf life. Dairy and green tomatoes are ripened in chambers with ethylene. The optimum temperature for storing green tomatoes is 12...21°C, for hard pink and red ones 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 produced in 3 main varieties: top grade, first grade and table.	The highest grade contains no more than 6% of broken grains, the first - no more than 8%, and in the table - no more than 20%. Product color - green to olive green, texture	Green peas are packed: in glass jars in accordance with GOST 5717 with a capacity of not more than 1 dm3 with corking with varnished metal lids; in varnished metal cans according to GOST 5981 with a capacity of not more than 1 dm3. 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, firm-fleshed, free from diseases and pests, free from mechanical damage, ugly, unsteamed and unfrozen.
	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 anadromous fish from the sturgeon family.	The stellate sturgeon arrives at the POP in a frozen form. The stellate sturgeon belongs to the 1st grade fish, i.е. It should 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 directly 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 for 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 bacon, without fringes and remnants of bristles, the edges are evenly cut. Consistency: elastic. Sectional view: evenly colored pink-red muscle tissue, without gray spots, the color of fat is white or with a pinkish tinge, without yellowing.	The shelf life and sale of hams at a temperature of 0 to 8 C and relative 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 small, because. they contain a lot of moisture and there are many microorganisms. Without a refrigerator, they will not be able to keep fresh for more than half a day. It 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	Most often eat 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. At fresh eggs the yolk is strong, held in the center of the egg. The protein should be strong, light, transparent, without foreign inclusions. The shell should be clean, without any traces of droppings or other damage.	Pack eggs in cardboard packaging with cells. Packing is calculated from 6 to 12 pcs, and for 30 pcs. Eggs are stored at a temperature of 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 -- fat	Depending on the production method: 1) fresh frozen, retaining the greatest amount of nutrients; 2) boiled-frozen, not requiring heat treatment after defrosting. According to the method of cutting: 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. The color of fresh frozen shrimp should be uniformly pink.	AT freezer shrimp can be stored for several months. It is recommended to eat them in 3-4 months from the date of freezing. This is due primarily to the special property of seafood, while remaining fresh in appearance, to lose their taste characteristics. Shrimps become tasteless and lose their texture after 6 months of storage in frozen form.
	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 at 15, 25 grams / pack. 5.Technical	Organoleptic indicators: edible gelatin should be externally in the form of granules or grains, or plates, or powder, from light yellow to yellow, insipid taste, odorless. Physical and chemical parameters: duration of dissolution 25 minutes, humidity 16% The presence of foreign odors, tastes, impurities is unacceptable.	Food gelatin GOST-11293-89 - 1 year from the date of manufacture. Food gelatin TU U 24.6-00418030-002-2007 - 2 years from the date of manufacture. Gelatin is packed in packs of 0.5 kg, in the form of a powder of 20, 50 g, packed in boxes of 20 kg. Shelf life 12 months.
	Fluorine: 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 medical table water 4. Mineral drinking medical water.	Water for drinking and cooking should be clear, without foreign tastes and odors, with a temperature of 8-12 degrees.	Bottled water has a shelf life of 6 to 12 months. After opening the bottle, the water can be stored for up to 4 days.
Black ground pepper	Calorie 255 kcal Proteins 11 g Carbs 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 Fluorine 34.2 mcg Zinc 1.42 mg	Calories 255 kcal Proteins 11 g Carbs 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. Colour: Dark grey, various shades. Aroma and taste: Aroma characteristic of black pepper. The taste is pungent. Foreign taste and smell are not allowed.	Ground black pepper is packed with a net weight of up to 100 g inclusive in: bags (single) from combined paper-based heat-sealing materials and from combined heat-sealing film materials based on aluminum foil; bags (double), consisting of an outer paper bag and an inner one of glassine or sub-glassine (except 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 humidity - not more than 75%. At the same time, strict observance of the commodity neighborhood is necessary.

2 . Technological processes for the preparation of culinary products

2.1 Organization of the workplace in the preparation of dishes

Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. So, in a 1st class restaurant, at least 10 dishes should be included in the assortment of cold dishes daily, and 15 dishes of the highest class. The product range of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, 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 the workshop, it is necessary to provide for a convenient connection with the hot workshop where heat treatment products necessary for the preparation of cold dishes, as well as with the distribution and washing tableware.

When organizing a cold shop, it is necessary to take into account its features: the products of the shop 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 such quantities that can be sold in a short time. Salads and vinaigrettes, unseasoned, are stored in refrigerators at a temperature of 2-6 ° C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before the holiday; products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, aspic 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 should have a temperature of 10-14 ° C, therefore, a sufficient amount of refrigeration equipment is provided in the workshop.

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 the production tables SP-1050, SP-1470, equipped with VNTs-2 scales for weighing portions of products, chef's three knives, cutting boards marked "MB", "RV", trays for laying weighed products. Before decorating aspic dishes, products are prepared and decorated using the following equipment: knives for carving and curly cutting vegetables, cuts of various shapes, etc. Portions of meat or fish are placed in prepared trays (with a capacity of 30-50 servings), dishes, forms; decorate with products located in the hill; pour lanspig using a pouring spoon and place in a refrigerator or use a table with a SOESM-2 or SOESM-3 refrigerated cabinet for this. If jellied dishes are prepared in trays, then on vacation 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 the cold processing of food products, the preparation of semi-finished products, the thermal processing of food products and the sale of ready-made meals and culinary products.

Culinary processing has sanitary-hygienic, physiological and anti-epidemic significance, since during the processing the products are freed from contaminants and inedible parts, and heat treatment increases the digestibility and nutritional value of the products and ensures their epidemiological impeccability. 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 is not allowed. During the culinary processing of products, the flow of the technological process must be strictly observed.

Cold (primary) processing of products : Cold processing of products consists in the processes of sorting, defrosting, washing, cleaning, grinding, shaping, etc. Frozen meat is defrosted (defrosted) in special refrigerating chambers (defrosters) at temperatures from 0 to 6 ° C with a gradual increase in temperature in the thickness of the meat. Do not 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. It is recommended to use a shower brush for this purpose. Next, the deboning of the carcass is carried out (separation of the pulp from the bones) and trimming (removal of tendons, films).

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

The bird is thawed in boxes or trays, singeed, cleaned and washed.

Small and medium fish are thawed in cold water in bathtubs for 2-4 hours. To reduce losses minerals soluble in water, it is recommended to add salt to the water (7--8 g / l). Large fish is thawed on tables at 15--18 ° C. The defrosting 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. Special attention should be paid to the production of meat and minced fish and semi-finished products from it, since minced products represent a favorable environment for the development of microorganisms. Minced meat is made as needed and stored in refrigerators at 0--2 ° C.

Corned beef is subjected to soaking in pieces up to 1.5 kg in cold water with a change of water 3--6 times within 20-24 hours. Water should be taken 2 times more than the mass of corned beef. In the warm season, the duration of soaking is reduced to 6 hours with a more frequent change of cold water.

Soaking of salted fish is carried out in cold running water (12 ° C) for 5-6 hours. Soaked salty fish storage and transportation is not subject, it must immediately undergo heat treatment.

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

Sliced ​​potatoes are not allowed to 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 browning, the peeled potatoes are immediately subjected to sulfitation by immersion 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 its 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, or, if required, consumed raw (Table 17).

Under the action of high temperature, a number of processes occur in products (due to swelling and changes in the structure of proteins, splitting of protopectin, swelling and gelatinization of starch), in which the color, smell, taste of products changes, and the consistency softens. Products acquire the ability to better digestion, 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 that is unusual for this product, a decrease in biological value due to excessive destruction of vitamins and protein, and others. nutrients. With insufficient heat treatment, a high contamination with microorganisms can remain.

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

Cooking is the most commonly used type of heat treatment and the most reliable in epidemiological terms. When cooking, deep heating of the product to 95--100 ° C is ensured. However, when cooking, there are significant losses of water-soluble nutrients that pass into the broth (mineral salts, vitamin C, amino acids, extractives). To prevent the loss of nutrients, a number of methods 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 cooking first courses and sauces, etc.

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

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

The preparation of jelly is carried out according to the technological scheme. The mass of jelly when grinding meat on cutting boards or meat grinders is highly contaminated with microorganisms. To destroy microorganisms, the mass is boiled for 10 minutes and hot poured into clean (scalded or calcined in an oven) marked 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.

Pate is prepared from hot liver fried to full culinary readiness by grinding it in a meat grinder designed for boiled meat (marking - "VM"). Then the mass is formed. Patés are prepared baked and without baking.

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

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

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

Fish thawed to a temperature not exceeding minus 1 ° C in the thickness of the meat is cut into a carcass or fillet with the removal of the head, fins, entrails, scales, with stripping the abdominal cavity from blood clots and a black film.

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

After that, the pieces of fish are placed in mesh liners 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 boiled at a temperature of 90-95 ° C for 20-30 minutes.

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

At the end of cooking and excess moisture draining 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 pieces of fish. Prepared fish meat is sent for packaging in special molds or boxes.

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

Lanspig is prepared as follows: food waste from butchering fish, table salt and peeled fresh vegetables(parsley, carrots, onions) and cook it all at a low boil for 1.5-2 hours until adhesive substances form. 10 minutes before the end of cooking, spices are added to the broth. At the end of cooking, the broth is separated from the fish waste and filtered, or immediately after cooking it is pumped into a settling tank, where it is freed from suspended particles of fish 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, and then filtered to separate the suspension. The consumption of egg white is 1.2 kg per 100 kg of lanspig. After that, gelatin pre-soaked in water is added to the broth and acetic acid and all heated with stirring to a boil. For soaking gelatin use water at a temperature of 15-20°C. The ratio of gelatin and water is 1:3. Soaking time 1-2 hours.

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

Vegetables used as garnish for jellied fish, first thoroughly washed, freed from surface leaves, 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 garnish in foil molds or polymer-coated cardboard boxes is done manually. The containers filled with these components are fed through the conveyor to the filling with lanspeg.

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

On modern mechanized lines for the production of fish jellies, the full norm of lanspig is immediately poured into containers (boxes), then the boxes are sealed, welding a lid to them, and transferred to a weighing machine that weighs and sticks a label with a price on the boxes, and from there - into the air freezer, where gelation of the lanspig takes place.

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

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 aspics are produced not only from boiled fish, but also from fried and smoked fish etc. The raw materials for the preparation of aspics, for example, in the GDR are herring, mackerel, smelt, carp, prickly shark, eel, shrimp.

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

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

When used for the preparation of jellied salted fish, the content of table salt in fish meat should not exceed 6%. If the salinity is higher, the fish is soaked in weak brine (2-3% NaCl). After that, the fish is cut into skinned fillets and portioned into slices. The slices laid in a container are beautifully garnished with pre-prepared vegetables, fruits and other additives and poured with lanspeig.

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 evaluating 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 chemical method determines the content of table salt in the product, which should be in the range of 1.5-2%.

2. 3 Features of cooking dishes on the topic being developed

Jellied dishes are prepared from fish, meat and vegetables. For fish fillets, pike perch, sturgeon, beluga, sterlet, as well as fillets of bream, carp, perch are especially recommended. Meat jellies are prepared from piglet, tongue, veal, corned beef, ham, poultry and game (chickens, turkeys, ducks, hazel grouses, partridges, etc.).

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Jellied poultry

Jellied chicken

Compound: chicken - 1 kg, gelatin (soaked in 1/2 cup cold water) - 1 tbsp. spoon, carrots - 1 pc., hard-boiled egg - 1 pc., green pea, mayonnaise, parsley, spices: parsley root - 1 pc., bay leaf, ground black pepper, salt.

Wash and divide the chicken into sufficiently large pieces, pour water over them so that it completely covers the meat. Then put on fire until the water boils, be sure to remove the foam. Add salt and spices. Boil the broth over low heat in a covered saucepan. After the chicken is ready, it should be taken out, the bones separated, and the meat put in special molds, which are rinsed before cold water. Garnish the meat with neatly chopped egg slices, green parsley leaves, boiled carrot slices and green peas. Strain the broth, add pre-soaked gelatin, put on fire again, bring to a boil, but do not boil. Next, molds with meat are poured with broth and placed in the cold until solidified. To make the meat of an old bird more juicy and tender, you need to put the carcass in water with vinegar for about 1 hour before cooking or rub it with lemon juice both inside and out. Serve the finished dish with mayonnaise.

Simple aspic from poultry

Compound: chicken breast- 1 pc., chicken legs - 2 pcs., carrots - 2 pcs., salt and pepper to taste, bay leaf, gelatin - 30 g, hard-boiled eggs - 2 pcs., corn and peas - 150 g each, fresh parsley.

Bring 1 liter of water to a boil in a saucepan, add chicken and carrots. Season with salt and pepper to taste, add bay leaf. Boil the broth for about an hour over very low heat under the lid. Strain the broth, add gelatin and stir until completely dissolved. Separate the meat from the bones and cut into cubes. Clear boiled eggs and cut them into pieces, Drain the liquid from the corn and peas. Remove the carrots from the broth and cut into cubes. Put meat, carrots, green peas, corn and eggs into molds. Sprinkle with finely chopped parsley and pour over the broth. Put in the refrigerator for several hours.

Chicken or game cheese

Compound: chicken - 1 pc., butter - 200 g, hard cheese- 150 g, Madeira - 100 g, nutmeg, salt, pepper, lanspic - 700 g, fume, boiled vegetables.

with boiled or fried chicken remove the pulp. Turn it through a meat grinder 2-3 times. Combine with grated cheese butter. Mix thoroughly, add Madeira, nutmeg, fume (concentrated meat broth), mix well again. Pour the cheese prepared in this way into molds or into skewers and let it harden.

When serving, put the cheese on a dish and garnish with lanspic (see Aspic of beef or veal), boiled vegetables.

Jellied goose liver

Compound: goose liver - 1 pc., bacon - 50 g, vegetable oil- 1 tbsp. spoon, milk - 11/2 cups, white wine - 1/2 cup; for jelly: meat broth - 1/2 l, gelatin - 15 g, black peppercorns - 6 pcs., bay leaf - 1 pc., juice from 1/2 lemon.

Add spices to the prepared meat broth, let it simmer over low heat under a lid, then strain, pour in lemon juice and gelatin, dissolved in advance in 2 tablespoons of water. Boil, cool slightly the jelly and pour it into the molds so that it covers only their walls. This is done in the same way as during the preparation of the ham mousse, the recipe of which is placed above. Peel the liver from the film and pour milk for 1-2 hours. When it acquires a white hue, it should be transferred to a saucepan with bacon and butter, then pour wine and simmer until the liver is soft. Cool the finished liver, cut into neat pieces and beautifully put in molds. Fill it with the remaining jelly to the very top.

Duck in jelly

Compound: lean duck - 1 carcass, lettuce and parsley: ground meat: veal - 200 g, veal liver - 100 g, pork - 150 g, poultry offal (liver, stomach, heart), roll - 80 g, broth - 100 ml, eggs - 2 pcs., pepper, salt, nutmeg; bouillon: bird bones, bay leaf, aromatic roots (parsley root, onion, carrot) - 100 g, water - 1.5 l, clove bud, salt; jelly: broth - 750 g, protein of 1-2 eggs, 15 g of 3% vinegar; filling: pickles - 130 g, boiled sausage- 200 g.

It is good to clean the duck carcass, singe, gut, wash, dry. Cut off the wings to the first joint, then carefully cut the flesh at the shoulder joint and remove the bones. Also remove the bones from the legs. Put the carcass back up, cut the back lengthwise with a sharp knife and, carefully separating the meat from the bones, remove the skeleton. Carefully cut the meat from the bones. Level the resulting layer of meat with the remaining skin, cut off the meat from thick pieces and put it where it is less. Grate the resulting layer of meat with salt. Broth preparation: peel the vegetables, pour them with water and boil over low heat, add salt and spices at the end of cooking. Filling preparation: soak the bun in a small amount of cold broth. Pass veal, pork, veal liver through a meat grinder 3 times, then offal and squeezed bun. Add the egg, pepper, salt, nutmeg to the minced meat. Mix everything thoroughly until a fluffy mass is obtained. While whipping, gradually pour in 3-4 tbsp. spoons of broth or boiled water. Spread poultry meat on the table and cover it with an even layer of filling, and put pieces of sausage along the edges alternately with cucumber strips of the same size. Twist the meat into a roll and wrap it in a napkin, which should be tightly laced. Put the resulting package into hot strained broth and cook for about two hours (cook old and large poultry even longer). Cool the finished roll in the broth, then take it out and press it with a board with a load. Bouillon boil down to 3/4 volume. Pour the bottom of the dish with a part of the broth, cool. On the resulting jelly put the roll, cut into slices 1 cm thick, again pour the broth and cool. Decorate the edges of the aspic with lettuce or parsley leaves.

Jellied turkey

Compound: turkey meat - 1 kg, onion - 1 pc., bay leaf - 2-3 pcs., salt and pepper to taste, gelatin - 20-25 g, water - 2.5-3 l, garlic.

Pour water over meat. As soon as it boils, let it boil for 5 minutes and pour out the water. Pour again, put the carrots and cook for 3-3.5 hours. It all depends on the turkey, when the meat begins to move away from the bones - it's ready. You can put the onion in the husk in one layer. Then the broth will have a brownish-golden hue. Turkey is generally lean, but the top must be skimmed off. Strain. Soak the gelatin in advance and put in the broth. At the end of cooking, salt, pepper, put a bay leaf. Then separate the meat from the bones and skins, a clean boiled fillet should remain. Arrange on plates, add garlic and refrigerate.

Stuffed chicken aspic

Compound: chicken (medium size) - 1 pc., veal (or pork) - 200 g, roll (without crust) - 1 piece, milk - 1 glass, egg - 1 pc., pepper, salt, carrots - 2 pcs., greens parsley - 1 bunch, broth (prepared for jelly) - 2 cups.

Wash the gutted chicken under running water, chop off the neck, cut off the wings (up to the first joint), and the legs - up to the knees and remove the skin without damaging the integral appearance of the bird. Leave the wings and thighs with bones on the skin. Remove the chicken meat intended for the filling from the bones, remove all the veins, add a small amount of veal (or pork) and scroll through a meat grinder. Add a roll without a crust, previously soaked in milk, mix the mass and scroll through the meat grinder again. Then put the rolled meat mass into a bowl, mix thoroughly (with a wooden spoon), and, continuing to mix, add the egg yolk, salt and pepper to taste, dilute with milk and finally add the egg white (whipped). The mass should be as lush as possible. Part chicken skin sew up, and through the hole left, it is not very tight to fill it with the cooked mass. Then the skin is completely sutured, stuffed chicken wrap in a napkin or gauze, transfer to a saucepan, pour non-hot water, add carrots, parsley, pepper to taste and send for an hour and a half to cook on the stove over low heat. The boiled chicken should cool down, then you need to get it out of the pan, remove the napkin from it, remove all the threads, cut into small pieces (while trying not to damage the general appearance of the bird). Transfer chicken parts to a festive dish (the back should be at the bottom) and pour over the cooked chicken broth. Cool the rest of the broth separately and decorate the top of the chicken with the resulting jelly.

Jellied chicken with vegetables

Compound: chicken weighing 1.5 kg, pork or veal - 200 g, lard - 100 g, eggs - 2 pcs., leek or onion head, a little garlic, pickled cucumber - 1 pc., chicken broth - 2 cups, gelatin - 1 teaspoon; for decoration: green salad, carrots, cucumbers and tomatoes, radishes, sprigs of dill or parsley.

Cut the skin on the back of the chicken and carefully, so as not to damage, remove it from the whole carcass, cutting off the base and wings at the end of the legs. Cut the breast fillet into slices and set aside. Remove the bones and boil the broth from them in a small amount of water. All the rest of the meat, together with veal and lard, scroll 3-4 times in a meat grinder with a frequent grate. Add eggs, grated onion and garlic, salt, pepper and a little broth to the minced meat, knead well. Spread out the skin and stuff, interspersing the minced meat with breast slices and circles of pickled cucumbers, from which the seeds have been previously removed. If there is, add more pieces of boiled tongue, ham and chicken liver. Sew up the skin, wrap around the carcass in 2-3 layers of gauze and secure. Place in a saucepan of boiling salted water and simmer over low heat until tender. If you don’t want to waste time stuffing, then we can simply bake the same ingredients in a mold. Boil gelatin pre-soaked in water over low heat for about 30 minutes in strained broth and let cool. Cut the finished chicken into neat slices, put on a dish with sides, decorate with lettuce, green sprigs, slices of cucumbers, carrots, tomatoes, radishes. Pour over the cooled and almost thickened jelly, under a layer of which both chicken and greens with vegetables will be clearly visible.

Aspic with chicken, egg and peas

Compound: chicken legs - 3 pcs., carrots - 1 pc., black peppercorns - 76 pcs., onions - 1 pc., garlic - 3 pcs., bay leaf, salt, peas - 200 g, cloves - 2 buds, eggs - 1 piece, gelatin - 45 g.

Rinse the chicken thoroughly and put in a saucepan, add water and put on fire. Let it boil, remove the foam, put bay leaf, black pepper, cloves, chopped vegetables. You do not need to finely chop the vegetables, as they will need to be taken out. When the broth starts to boil, reduce the heat and simmer for about an hour. Then take out the cooked chicken, let it cool and take it apart, freeing it from the bones. Cut the meat into small pieces. Strain the broth, leave 2 cups, pour the rest into a saucepan, bring to a boil, pour in all the gelatin and, stirring, let it dissolve. Remove pot from stove and let cool until room temperature. Then take a mold and pour the broth with gelatin into it, approximately 5 mm. Remove the form for 15 minutes in the refrigerator, during which time the broth will have time to harden a little, but not completely. Then put a circle of boiled eggs and some green peas on the bottom, pour them over with a few tablespoons of broth and put them in the refrigerator again for 15 minutes. Now lay out the chicken meat and pour the broth again. Put in the refrigerator overnight.

Jellied chicken

Compound: chicken - 1 kg, carrots - 1 pc., parsley, celery, salt, pepper 3 peas, bay leaf, gelatin - 20 g, hard-boiled eggs - 2 pcs., pickled cucumber - 1 pc., peas - 200 g.

Rinse the chicken, cut into small pieces, put in a saucepan, add water, add vegetables and seasonings (salt, pepper and bay leaf). Boil for an hour and a half. Separate the cooked meat from the bones and cut into small pieces. Eggs and cucumbers cut into small cubes. Drain liquid from peas. Mix meat with vegetables and eggs. Divide into bowls.

Dissolve gelatin in a little water. Add the soaked gelatin to the strained broth in which the chicken was cooked, bring to a boil, but do not boil. Pour the chicken with broth, cool slightly and refrigerate for 4-5 hours.

Jellied chicken fillet

Compound: chicken fillet - 1 kg, egg- 1 pc., boiled carrots - 1 pc., black pepper, salt, bouillon cube, gelatin - 25 g, greens for decoration, vegetable oil.

Cut the washed chicken fillet like a book, that is, from the edge to the middle, almost cutting it so that it can be laid out and thus increased in volume. Beat with a hammer trying to maximize the volume, but do not make holes. Salt, pepper the resulting chops. Whisk an egg in a bowl and brush over the top. Put a carrot cut into the shape of a rectangular bar on the edge. Roll up the roll. Wrap the resulting rolls randomly several times with threads and fry for sunflower oil until ready. This is done in a deep frying pan with a lid, over low heat. Rolls during frying need to be turned over several times. You need to fry for at least ten minutes. Then the hot rolls for the jellied dish must be put under pressure. Then they take on a flattened shape. Keep under pressure for 20 minutes. At this time in half liter jar dilute 25 g of gelatin and one bouillon cube with 450 ml of hot water. Remove the rolls from under the press, remove the threads, cut obliquely. Put in a large dish. Garnish with the remaining boiled carrots and parsley. Pour in broth with diluted gelatin. Put the jellied dish in the refrigerator for an hour. Leftover rolls can be used as cold cuts.

Jellied "Hearts"

Compound: chicken fillet - 200 g, chicken broth - 150 ml, gelatin - 5 g, bell pepper, lemon, cucumber, egg - 1 pc., greens.

Boil the chicken fillet so that the broth is tasty and fragrant. Dissolve gelatin in warm broth and let it swell. Cut the chicken fillet or disassemble it into fibers, cut out hearts from red pepper according to the size of heart molds (these can be molds for muffins), cut small hearts from cucumber peel. Heat the broth with gelatin until it dissolves, but do not boil. In the molds, first put the small cucumber hearts, then the pepper hearts. Mix a third of the broth with gelatin with mayonnaise. First, pour the broth with mayonnaise into the molds, then put the chicken and pour in the clear broth. Let it dry completely in the refrigerator.

Jellied chicken in a slow cooker

Compound: chicken - 700 g, garlic - 3 cloves, black pepper -5 peas, bay leaf, gelatin - 25 g, salt, bay leaf.

Wash the chicken, cut into pieces. Put chicken pieces in a multicooker saucepan, add black pepper, bay leaf, salt and garlic. Turn on the "Extinguishing" mode for 2 hours. Then take out the chicken, cool, drain the broth, strain, add gelatin to the broth. Cut the chicken into pieces, remove the bones. Heat the broth to dissolve the gelatin. Put the chicken pieces in a mold, pour the broth, put in the refrigerator for complete solidification.

Poultry jellied with vegetables

Compound: bird fillet homemade boiled or fried - 500 g, broth - 5 cups, carrots - 3 pcs., parsley root - 1 pc., canned green peas - 2 tbsp. spoons, cauliflower - 5 inflorescences, boiled egg - 2 pcs., gelatin - 3 tbsp. spoons, lemon juice, black pepper, salt.

Cut the poultry flesh into small pieces. Boil diced carrots and parsley together with cauliflower inflorescences, pouring 1 glass of broth. Strain the broth, season the vegetables with lemon juice and pepper to taste. Soak gelatin in cold boiled water. When the grains become transparent, combine with the remaining warm broth, add to a boil and dissolve the gelatin. Pour the jelly into a mold and chill. When the jelly hardens, place the eggs cut into circles on it, lay the chicken pulp in the center, and vegetables around it. Carefully pour in the rest of the jelly and place in the refrigerator. Before serving, dip the mold in hot water for a minute and put on a dish. Garnish with pickles, pickled vegetables, olives, lemon slices.

This text is an introductory piece. From the book Jellied Dishes. Aspic author Ulyanova Irina Ilyinichna

Jellied dishes As already mentioned, jellied dishes are cold appetizers. The range of products is very wide: aspic is prepared from meat and fish, poultry and game, eggs and even vegetables. It is customary to serve horseradish with vinegar or horseradish separately with meat and fish aspics.

From the book Etudes on Nutrition the author Mogilny N P

Jellied eggs Composition Per egg: meat salad - 100 g, butter - 10 g, spinach puree - 50 g, meat jelly - 100 g, green salad - 10 g, sweet pepper - 5 g, parsley. pour jelly into egg molds so that it,

From the book Delicious and varied cutlets and rolls author Ermakova Svetlana Olegovna

Filled mushrooms IngredientsSalted mushrooms - 100 g, boiled carrots - 1 piece, gelatin - 2 teaspoons, water - 1 glass. For garnish: boiled carrots, pickle and boiled potato tuber - 1 each, vegetable oil - 2 tablespoons, vinegar - 1 teaspoon, greens. Method

From the book A Million Salads and Appetizers author Nikolaev Yu. N.

Mushrooms in aspic 100-150 g salted mushrooms, 2 teaspoons of gelatin, 1 tbsp. water. Garnish: 1 boiled carrot, 1 pickled cucumber, 1 boiled potato, 2 tablespoons of vegetable oil, 1 teaspoon of 3% vinegar, herbs. Prepare jelly: add 2-3 tablespoons to water

From the book Dishes for Fasting Days. Eat and not full author Lagutina Tatyana Vladimirovna

JELLY ROLLS Components Ham - 16 slices Beef - 16 slices Pickled cucumbers - 8 pcs. Egg - 1 pc. Dry white wine - 1/2 cup Diluted gelatin - 1 l Vegetable oil Meat broth Ground black pepper Salt Method of preparation

From the book Recipes with a "secret" author Zvonareva Agafya Tikhonovna

Bay crabs Ingredients: 200 g canned crabs, 300 ml fish broth, 2 tablespoons mayonnaise, 1 hard-boiled egg, 2 teaspoons lemon juice, 5 g gelatin, 1 bunch of parsley, 1 bay leaf, 2 black peppercorns, 1 clove bud, salt by

From the book Secrets of Russian Cuisine author Alkaev Eduard Nikolaevich

Jellied oyster mushrooms Ingredients: 400 g oyster mushrooms, 15 g gelatin, 600 ml chicken broth, 2 hard-boiled eggs, 1 bunch of dill, salt to taste. Dilute gelatin with water. Peel the eggs and cut into slices. Wash and chop the dill greens. Mushrooms sort, wash, peel,

From the book Aspic and other fish dishes author

Jellied shrimp Ingredients: Shrimps - 500 g, carrots - 1 pc., parsley root - 60 g, celery root - 60 g, onions - 1 pc., heads, tails and bones of fish - 500 g, gelatin - 15 g, boiled hard boiled egg - 1 pc., lemon - 0.5 pc., bay leaf - 1 pc., black peppercorns - 4

From the book of Lecho, canned vegetables and their dishes author Cooking Author unknown -

Mushrooms in aspic Fresh porcini mushrooms or champignons, peeled, cut large pieces and boil in a small amount of water, then discard, salt and, after standing for a while, finely chop. Dissolve pre-soaked and swollen gelatin in mushroom broth,

From book Delicious food on the hastily. For 10, 20, 30 minutes author Recipe collection

JELLY EGGS Cut hard-boiled eggs in half. Separately, prepare meat jelly (see the recipe "Studen"), cool it, but do not let it completely harden. Cut the ham into small cubes, and the gherkins into strips. Pour some jelly into the bottom of the mold. When it freezes

From book The best meals from fish on holidays and for every day author Kashin Sergey Pavlovich

Jellied shrimp 400–500 g shrimp, 1–2 carrots, 1 parsley (root), salt, 1/2 lemon, jelly. Boil the shrimp, peel the shell, cut into pieces and refrigerate. Pour a little jelly onto a dish or plate and, when it hardens, put the prepared shrimp,

From book Meat salads and snacks author Kashin Sergey Pavlovich

JELLY MUSHROOMS 100 - 150 g salted mushrooms 2 tsp gelatin 1 glass of water 1 carrot 1 pickled cucumber 100 g potatoes 2 tbsp. tablespoons of vegetable oil 1 teaspoon of 3% vinegar greens

From the book Jellied Dishes. Meat, fish, fruit… author Zvonareva Agafya Tikhonovna

78. Shrimps aspic products 1 cup boiled shrimp (squid, scallops), 1 1/2 - 2 cups of ready-made jelly (or gelatin broth), 1 carrot, 8-10 olives, 1/2 lemon, 10-12 sprigs of greens , 1 tbsp. l. canned peas. Cooking time - 20 min. In molds with

From the author's book

Filled crabs Ingredients: 200 g canned crabs, 300 ml fish broth, 40 g mayonnaise, 1 hard-boiled egg, 40 ml lemon juice, 5 g gelatin, parsley, 1 clove, bay leaf, black peppercorns, salt. Method Preparation: Peel and chop the egg

From the author's book

Jellied rolls Ingredients 16 slices of ham, 16 slices of beef, 8 cucumbers (pickled), 1 egg, 1/2 cup of dry white wine, 1 liter of diluted gelatin, vegetable oil, meat broth, ground black pepper, salt. Method of preparationCut the cucumbers in half

From the author's book

Aspic with ham Aspic in ham rolls Ingredients: gelatin - 50 g, broth - 1 l, boiled eggs - 2 pcs., canned peas - 200 g, boiled carrots - 1 pc., boiled chicken fillet - 100 g, ham - 200 g, greens. Disassemble the boiled chicken into fibers or finely chop,

Description of the technological process for the production of "Jellied chicken"

Technological scheme for the preparation of "Jellied chicken"

Description of the technological process of preparing "Jellied chicken"

Gutted chicken carcasses are thawed, washed and placed in a container for cooking with hot water (200-250 liters per 100 kg of product), quickly brought to a boil, and then the heat is reduced. The foam is removed from the boiled broth, chopped roots, onions, salt are added, boiled at a low boil until cooked, after which the cooked carcasses are removed from the broth, allowed to cool. The chicken flesh is separated from the skin, cartilage and bones and cut into thin slices. The broth is filtered and prepared gelatin is added, it is allowed to boil again. Layers lay chicken, chopped vegetables and lettuce, pour broth into molds. Leave in the cold to harden.

Product calculation

The calculation of products is made taking into account the output ready meal per 100,000 g (100 kg.)

Grocery calculation for the preparation of "beef jelly".

Table 1.4.1.1: “Product norms taken into account the yield of a dish per 100,000 g (100 kg.)”

Beef jelly
Beef putty joint
Parsley (root)
Onion
Bay leaf
Black peppercorns

Table 1.4.1.2: "Calculation of the consumption of raw materials, the yield of a semi-finished product and a finished product, taking into account 100,000 g. (100 kg.)"

66*Weight of boiled products.

Onion

Grocery calculation for the preparation of "Jellied zander"

Table 1.4.2.1: “Product norms taken into account the yield of a dish per 100,000 g (100 kg.)”

Table 1.4.2.2: "Calculation of the consumption of raw materials, the yield of a semi-finished product and a finished product, taking into account 100,000 g. (100 kg.)"

Grocery calculation for the preparation of "Jellied chicken"

Table 1.4.3.1: "Product norms taken into account the yield of a dish per 100,000 g. (100 kg.)"

Table 1.4.3.2: "Calculation of the consumption of raw materials, the output of the finished product, taking into account 100,000 g. (100 kg.)"

Name	Heat Treatment Method	Gross weight of raw materials, g	Net weight of raw materials, g	Losses during heat treatment, % by weight of raw materials net or semi-finished product	Waste from deboning and portioning, % by weight of poultry after heat treatment	Finished product output,
chicken
Fresh unpeeled cucumbers
fresh tomatoes
Canned green peas
pickled cauliflower

4400 * Waste and wastage from washing, removing stalk, top, pressure marks, sunburn and

portioning.

Analysis of technological processes for the production of jellied dishes

The rational use of various technical means is of great importance for the growth of labor productivity and the efficiency of the production of jellied dishes. Since the preparation of jellied dishes has many common technological production processes, it is necessary to mechanize and automate them.

To do this, in the culinary workshop for the production of jellied dishes, the following must be installed:

Production tables for portioning pieces raw product, for cutting a boiled product, for manually cleaning vegetables;

Defrosters for defrosting fish and chicken;

Washing baths for washing raw materials;

Vegetable cutting machines raw vegetables and

chafing;

Cooking kettles necessary for cooking directly jellied dishes and preparing gelatin;

Meat grinders for grinding meat;

Filtering devices for filtering broths and gelatin;

Racks for placing jellied dishes during their cooling;

Refrigerating cases for short storage of jellied dishes.

The ingenuity and talent of an observant French chef gave the world a cold dish amazing taste and luxurious decor. Jellied chicken, performed in a variety of culinary variations, is an exquisite decoration of any festive feast.

Ingredients:

• poultry carcass - 1 kg;
• onion head;
• laurel leaves, peppercorns (up to 10 pieces);
• high-quality gelatin - 40 g;
• salt (to taste), parsley.

Cooking:

1. Wash the chicken, remove the insides, cut off the “wen” on the tail. We divide the carcass into 4 parts, place them in enamel pan, fill with bottled water, completely covering the product.
2. Add a peeled onion, carrots to the container, turn on a strong fire. After the start of boiling, we reduce the heating temperature to a minimum, cook the aspic from the chicken until the bird is fully cooked. In the process of cooking, remove the foam and excess fat.
3. 10 minutes before the end of cooking, put peppercorns, salt, laurel leaves into the broth. We take out the boiled pieces of poultry, separate the meat from the bones, chop finely, put it in deep plates or a mold. We decorate the dish with carrot rings, parsley sprigs.
4. How to use gelatin? A thin plate (2.5 g) is placed in 100 ml of filtered water. The thickener, produced in the form of a powder, is poured with water (1: 4), stirred, left for 40 minutes. for swelling. We carefully study the manufacturer's instructions.
5. We filter the broth, constantly stirring, we introduce the gelatin that has increased in volume. We heat the composition, but do not boil! After 2 min. fill the dish with jelly mass.

The cooled filler is sent to the refrigerator. Serve with garlic-sour cream sauce, horseradish or mustard.

Jellied chicken in a slow cooker

Ingredients:

• carrot and onion;
• domestic chicken - from 2 kg;
• gelatin - 40 g;
• garlic (3 cloves), peppercorns (up to 10 pcs.), salt, bay leaves.

Cooking:

1. We remove the skin from the carcass, cut it in the usual way. We place the bird in the bowl of the home unit, pour in bottled water (the maximum possible amount). We turn on the multicooker to the "Extinguishing" mode, set the time to 4 hours.
2. For 20 min. before the end of cooking, add root vegetables, bay leaves, salt and pepper.
3. We remove the bird from the container, disassemble the meat, lay it out in forms along with chopped garlic and diced carrots. We filter the broth, add the prepared gelatin, pour the products with a thick composition. We send the prepared food to the refrigerator.

We cover the forms with the frozen mass with lids, the plates with a film. Tastes and aromas of food must be preserved!

Jellied chicken in a bottle

Ingredients:

• boiled eggs - 2 pcs.;
• pickled green peas - 100 g;
• poultry - up to 1.7 kg;
• onion and carrot;
• gelatin - 30 g;
• kernels of walnuts;
• bay leaf, herbs, peppercorns, salt.

Cooking:

1. Boil the prepared chicken or its parts (fillets, drumsticks, wings, throat) until tender, along with root crops and peppercorns. At the end of the process, add a bay leaf and salt.
2. We divide the meat separated from the bones into pieces, mix with cubes of carrots, chopped nuts, chopped herbs. Strained broth is combined with prepared gelatin.
3. We cut off the necks of clean bottles, lay out the meat and vegetables, pour in the jelly solution. We turn the containers over several times, distributing the broth between the products, send the blanks to the refrigerator.

When the mass hardens, carefully cut the bottle, remove the formed roll, place it on a beautiful dish, decorate with greens.

Delicious chicken fillet

Ingredients:

• onion and carrot;
• gelatin - 30 g;
• chicken fillet - 800 g;
• hard-boiled eggs - 3 pcs.;
• a jar of green peas;
• salt, pepper, bay leaf.

Cooking:

1. We spread the bird fillet in a saucepan with bottled water. We place the peeled vegetables, spices and spices, boil the food until cooked. Do not forget to remove the foam, at the end of the process, salt and pepper the broth.
2. We remove the meat from the pan, finely chop the product.
3. We filter the broth, combine with prepared gelatin, following the already known rules.
4. We spread in a dish with a corrugated bottom part of the diced eggs, half of the meat composition, green peas, boiled carrot rounds. Add a new layer of chicken mass, the remaining pieces of eggs, chopped greens.
5. Very carefully pour in the broth, trying not to destroy the order of the placed products. We put the food in the cold.

We cover the form with flat dishes, turn it over, leaving the aspic of the chicken fillet on a beautiful plate. I can’t even believe that we created such a great dish!

How to cook aspic from cold cuts

Ingredients:

• carbonade, chicken meat, boiled sausage - 150 g each;
• pepper fruits of different colors - 3 pcs.;
• olives (pitted) - 50 g;
• carrot;
• salt, coriander seeds;
• gelatin - 30 g.

Cooking:

1. Boil the chicken fillet for 20 minutes along with the peeled root crop. Salt and pepper the broth, remove the risen foam. We remove the meat from the pan, dip it for a second in purified ice water.
2. Divide the cooled breast into medium-sized cubes. We cut sausage, carrots and carbonade in the same form. We chop the peeled peppers smaller, then scald with boiling water.
3. We mix all the ingredients, add crushed coriander seeds, halves of olives, spices and spices. We send the products for an hour in the refrigerator, then lay them out in small figured molds.
4. We combine the strained broth with the prepared gelatin composition, fill the containers with cold cuts, put them in the cold again.

How to remove food from dishes? For a second, we lower the form into boiling water, turn it over and easily, without damaging the integrity of the dish, “shake” it onto a plate. That's the whole secret!

Dietary aspic chicken

Ingredients:

• boiled quail eggs - from 10 pcs.;
• chicken fillet - 500 g;
• carrot;
• gelatin - 40 g;
• fruits of sweet peppers of different colors - 2 pcs.;
• salt, seasonings and spices.

Cooking:

1. Boil chicken and carrot broth. Add salt, spices and seasonings.
2. Cut the cooled meat into cubes. We divide the root crop into circles, which can be beautifully arranged in the form of daisies. We combine the components of the dietary aspic, add the halves of the shelled quail eggs and scalded pepper cubes.
3. We lay out the products in transparent bowls. From gelatin and hot broth we prepare a jelly composition, fill in the filled forms.

The blanks need only a few hours to stay in the cold, in order to be very useful and unusually beautiful dish appeared on the festive table.

Agar agar in aspic chicken

Brown and red algae from the Black Sea work wonders! Agar-agar created on their basis - an animal product of plant origin - allows you to get healthy, tender and fragrant chicken aspic.

Ingredients:

• onion and carrot;
• chicken - 1.5 kg;
• agar-agar - 40 g per 2 liters of water;
• garlic cloves - 2 pcs.;
• salt, bay leaf, pepper.

Cooking:

1. We cut the carcass into pieces, place in a saucepan with filtered water, heat to a boil. Pour out the first liquid, place the washed pieces of poultry in a clean bowl, fill the container with purified water. We lower the peeled vegetables into the broth along with the bay leaf, the desired amount of salt and allspice, continue cooking.
2. After the start of boiling, reduce the intensity of the fire to a minimum, cook the chicken aspic for 40 minutes.
3. We remove the bird from the broth, separate the meat from the bones, chop into small cubes. Cut the carrots in the same way.
4. We place in the strained broth 1 tbsp. l. agar-agar, carefully mix the composition with a whisk, boil for no more than 2 minutes until a homogeneous mass is obtained.
5. We spread a layer of meat in the form, place cubes of carrots, chopped garlic on top. Carefully pour in the broth, keeping the "design" of the laid out products. We send the cooled dish to the refrigerator.

The gelling "power" of agar-agar is many times greater than the capabilities of gelatin. After three hours, the aspic of the chicken will completely harden and thicken.

Cooking without adding gelatin

Ingredients:

• "village" rooster;
• onion and carrot;
• garlic cloves (3 pcs.), salt, pepper, bay leaf.

Cooking:

1. To get aspic without adding gelatin, you need to buy an “old” domestic cockerel who was lucky enough to “live” to 4 or more years. Shop bird will not work!
2. Wash, clean, gut the carcass in the usual manner, place in a saucepan with 3 liters of bottled water (cold!). This time we do not pour out the first liquid, since we need to get the richest broth.
3. After the start of the boil, add the peeled onion, salt, carrots, pepper and bay leaf. We remove the gray foam, set the heating temperature to the minimum. Be sure to follow this requirement to get a clear broth. The cooking process takes at least 6 hours!
4. We take the bird out of the pan, separate the meat from the bones, chop into pieces of the desired size.
5. We spread the chicken composition in the prepared dishes, combine with chopped garlic and chopped carrots, pour strained broth.

We send the cooled aspic from the rooster to the refrigerator for final solidification. Serve with mustard, horseradish or your favorite hot sauce.

Jellied chicken with sour cream

Ingredients:

• onion, celery root, carrot;
• half a sweet pepper;
• chicken fillet - 300 g;
• cherry tomatoes - 100 g;
• fresh sour cream - 200 g;
• gelatin - 20 g;
• salt, spices.

Cooking:

1. Boil the chicken fillet in a liter of bottled water, adding carrots, onions, salt and spices. Cut the cooked meat into small pieces.
2. Mix gelatin with cold purified water, leave for 40 minutes. for swelling. We filter the broth, cool a little, dissolve half the amount of gelatin in warm liquid. The rest of the granules are combined with sour cream, heated to room temperature.
3. We collect aspic from the chicken. At the bottom of the form lay out the cherry halves, then place the poultry meat, slices of chopped pepper and celery. Pour the broth with gelatin, filling half the container. We send the dish to the refrigerator.
4. After 2 hours, we take out the food, spread it sour cream composition, return the dish to the cold.

After 3 hours, the aspic of chicken with sour cream will finally harden, acquire an unusually pleasant taste and original appearance.

Aspic with mayonnaise for the festive table

Ingredients:

• chicken legs - 4 pcs.;
• gelatin - 30 g;
• fresh mayonnaise - 150 g;
• carrots, onions, salt, pepper and herbs are used to taste.

Cooking:

1. We remove the skin from the meat, place the legs in filtered water, boil for 1.5 hours. We spread root vegetables, salt, spices and spices in the broth, continue cooking for another hour.
2. We take out the chicken parts, separate the meat, cut it into pieces, and carrots into thin circles or decorate with delicate daisies.
3. As in the previous recipe, we combine half the amount of gelatin with warm strained broth, the other part with mayonnaise.
4. We form layers of jellied dishes in containers. We lay out the products in the same sequence as we did in the process of preparing aspic with sour cream, replacing it with white sauce, and cherry tomatoes with carrot slices.

Saltison from chicken at home

It's delicious and healthy dish will be the best alternative to the most delicious sausage, because such a product is made with your own hands from natural and high-quality products.

Ingredients:

• domestic chicken - up to 1.5 kg;
• garlic cloves - 3 pcs.;
• spices, salt, herbs and spices are selected according to your preferences;
• gelatin - 30 g.

Cooking:

1. We rid the carcass of the skin, separate the fillet from the bones, cut the meat into pieces up to 1.5 cm. Add salt, spices, spices, including Provencal herbs. We spread the dry gelatin granules into the fragrant composition, mix the mass thoroughly.
2. Put the cooked chicken meat in the culinary sleeve. We form the product in the form of a sausage loaf, wrap it in another layer of cellophane, tie it with twine, carefully fixing the edges.
3. We lower the products into a saucepan with bottled water, salt the liquid, boil the workpiece for up to one and a half hours.

Ready satilson, cooled to room temperature, sent to the refrigerator. In the morning we cut the meat into slices and enjoy the wonderful taste of a hearty, appetizing and fragrant snack.

Ingredients:

• regular sugar - 5 g;
• horseradish roots - 200 g;
• garlic cloves - 4 pcs.;
• lemon juice (½ tbsp.) and tomatoes (20 ml);
• boiled bottled water - 100 ml;
• a pinch of salt.

Cooking:

1. We clean the horseradish roots well, finely rub or break with a blender. We place the odorous mass in a jar, add chopped garlic. The amount of salt and sugar can be adjusted according to your wishes.
2. We fill vegetable composition chilled boiled water, add the juice of tomatoes (for beauty) and lemon, mix the ingredients, tightly close the container and leave for up to 4 days. Horseradish sauce turned out vigorous and fragrant.

Jellied chicken is incredibly popular and in demand not only among adult admirers of cold dishes, but also among kids. It takes a little imagination to simple products turn into a real work of culinary art!

Technological map No. 1

Name of the dish: Aspic from a bird in the form

chicken 286 197

weight boiled chicken - 75

meat jelly - 100

egg 1/3 - 3

carrots 19 15

cucumbers 31 25

fresh tomatoes 29 25

green peas

canned 23 15

cauliflower

marinated 27 15

salad 21 15

Exit, g 328

The flesh of the boiled bird is cut into thin slices. Meat jelly is poured into the mold and cooled. When it hardens at the walls of the form with a layer of 1 cm, the unfrozen part of the jelly is drained in two or three doses, the form is filled with thinly sliced ​​\u200b\u200bbird or game, or cold cuts, as well as figuredly chopped vegetables and salad. Each layer of products is filled with jelly and cooled. Aspic is prepared in portioned forms.

Before serving, the form is dipped in hot water for a few seconds and the aspic is laid out on a dish. Aspic can be cooked without sauce and garnish.

Quality requirements:

Appearance: The salad is stacked in a pile, decorated with slices of poultry meat, cucumbers, boiled egg slices, crabs, green lettuce leaves.

Color: Cream. Products decorating the salad have a natural color Taste and smell: Pungent from mayonnaise, cucumbers, with the smell of mayonnaise.

Technological map No. 2

Name of the dish: Galantine

Name of products Gross weight, g Net weight, g

chicken 940 940

pork 270 270

pork fat 90 90

green peas 120 80

milk 50 50

nutmeg 1 1

ground pepper 0.1 0.1

carrots 125 100

pickled cucumbers 110 100

green peas 75 50

potatoes 205 150

Yield, g 1500 (1 portion 150 gr)

Process the chicken. Carefully remove the skin by incising it from the side of the back or keel bone. Separate the fillets and flesh from the bones. Process the fillet and lightly beat off. Prepare a mass for stuffing poultry.

Pass chicken pulp and lean pork pulp 2-3 times through a meat grinder, rub, add raw egg whites and carefully beat out the mass with a wooden spatula, gradually adding cold milk. In the process of whipping, the mass should increase in volume and turn white. Salt the mass, add pepper and nutmeg. Cut the lard into cubes or cubes, scald the pistachios and free from the skin.

Place the beaten fillet and half of the minced meat on the prepared skin. The holes formed after the removal of bones from the limbs should be loosely filled with minced meat; lay pistachios and bacon on a layer of mass with some pattern, and then the remaining mass. Chicken fillet you can layer galantine in the same way as with lard and pistachios. Raise the edges of the skin, connect and sew. Wrap the products loosely in a napkin or gauze to keep the shape of the carcass and pattern, tie the ends of the fabric.

Pour the formed galantine with chilled broth, bring to a boil and cook without boiling for 1.5 hours. When piercing the finished galantine, clear juice should appear. Remove gauze from the finished galantine, clean the surface of protein clots, wrap again and cool under a light press to give a better shape and compact the minced meat.

Cut the galantine into portioned pieces so that a pattern is visible in each piece. Prepare vegetables for garnish. Prepare mayonnaise sauce with gherkins. On an oval or round dish, lay the galantine cut into portions, beautifully chopped vegetables and a green salad. Serve the sauce in a gravy boat.

quality requirements. Taste and smell of boiled chicken with nutmeg aroma. The cut color is light gray with a pattern. The stuffing is loose, the skin is soft.