Semi-finished products are products that are pre-prepared for cooking. For the production of semi-finished meat products, cooled, chilled and thawed beef and mutton of categories I and II, pork of category II (meat - young animals) and trimmed, poultry meat are used.
Depending on the type of meat, semi-finished beef, lamb and pork products are distinguished, from poultry meat. Depending on the nature of processing, semi-finished products are divided into natural, breaded and chopped.
Natural semi-finished products are pieces of meat from certain parts of the carcass. Depending on the size, natural semi-finished products are divided into large-sized, portioned and small-sized. Produced mainly from chilled meat.
Large-sized semi-finished products. They are large pieces of pulp obtained from various parts of the carcass with the obligatory separation of coarse connective tissue from them. Cutlet meat is produced from all types of meat; from pork and lamb - loin and brisket; from beef and pork - tenderloin.
Portion semi-finished products. This is one or two pieces of meat, approximately the same in size, with a total weight of 125 g, cut in the transverse direction to the location of the muscle fibers. The following types of portioned semi-finished products are produced from beef.
Entrecote - one piece of oval-oblong pulp 1.5-2 cm thick from the pulp of thick and thin edges, a layer of fat no more than 1 cm.
Beefsteak, fillet and langet are prepared from tenderloin; they have an irregular rounded shape, do not contain fat. Beefsteak - one piece of pulp 2-3 cm thick, fillet - a piece of pulp 4-5 cm thick, langet - two pieces of pulp, approximately equal in weight, about 1 cm thick.
Semi-finished products are made from pork and lamb. Cutlet natural - a piece of pulp with a costal bone no longer than 8 cm. The costal bone must be peeled and trimmed from the pulp by 2-3 cm.
Escalope - two pieces of pulp, approximately equal in weight, oval-flat, 1-1.5 cm thick.
Schnitzel - one or two pieces of pulp, approximately the same in weight, oval-oblong, 2-3 cm thick.
Small-sized semi-finished products. These are small-sized pieces of meat, the mass of a portion of which is often 125 g. Azu, beef stroganoff, roast, goulash, meat for barbecue, barbecue, soup set, etc. are prepared from beef. Azu - cubes or sticks of meat 3-4 cm long and weighing 10-15 g, sliced from the posterior part. Beef stroganoff - the same meat sticks as azu, but smaller in weight (5-7 g), made from the posterior, dorsal and lumbar parts. Roast - pieces of meat of any shape weighing 10-15 g, cut from the same parts of the carcass as beef stroganoff. Goulash - pieces of meat of 20-30 g. Meat for barbecue is prepared from tenderloin in the form of pieces weighing 30-40 g, packaged in portions of 250-500 g. Soup set - meat and bone pieces of 100-200 g each, obtained from the neck , dorsal, lumbar, sacral, tail and chest parts, packaged in 0.5 and 1 kg.
Small-sized semi-finished products from pork and lamb are most often prepared from the same parts of the carcass as the beef semi-finished products of the same name. Fried - pieces of meat 10-15 g each, cut from the dorsal, lumbar and posterior pelvic parts. Goulash - pieces of meat of 20-30 g from the shoulder and neck parts. Meat for barbecue - pieces of meat 15-20 g each, cut from the dorsal, lumbar and posterior pelvic parts. Ragu - meat and bone pieces of 40-60 g each of the same parts of the carcass as the beef soup set.
Semi-finished products from poultry meat are made mainly from the meat of chickens and chickens. Assortment: amateur chickens, tobacco chickens, chicken fillet, chicken legs, broth set; from chicken offal - a set for soup, stew, jelly.
The quality of natural semi-finished products must meet the following requirements. The shape is correct, corresponding to this type of product, the surface is not winded. The color is characteristic of benign meat. The consistency is elastic. The smell is characteristic of benign meat. Tendons, coarse connective tissue, crushed bones, as well as products contaminated and with signs of damage are not allowed.
Breaded semi-finished products. Pieces of meat for the production of breaded semi-finished products are beaten to loosen the tissues, immersed in lezon (whipped egg mass) and breaded in breadcrumbs. Breaded semi-finished products are produced in portions of 125 g.
From beef (dorsal, lumbar and posterior pelvic parts) a rump steak is produced - a piece of oval-elongated pulp, 8-10 mm thick. Chops (from loin) and chop schnitzel (from the posterior part) are produced from pork and lamb. Chop cutlet - a piece of pulp of an oval-oblong shape with a rib bone no more than 8 cm long. Schnitzel chop - a piece of pulp of an oval-flat shape, 15-20 mm thick.
Breaded semi-finished products must have the correct shape, without deformation, a surface evenly covered with breadcrumbs, a color and smell characteristic of benign meat. Wet and lagging breading is not allowed.
Chopped semi-finished products. Such semi-finished products are prepared from minced meat with the addition of fat, bread from wheat flour of the highest and 1st grade, salt, pepper, onion, eggs. After molding, they are rolled in breadcrumbs.
Chopped semi-finished products include cutlets, schnitzels, beef, steaks, etc. Cutlets Moscow, Kyiv and Home have I round shape, weight 50 and 100 g. Chopped schnitzel, depending on | type of meat is beef and pork, weight 100 g, oval shape. Chopped beef steak is prepared from ground beef with salt and pepper. Pieces of unsalted bacon are placed on top of it. Form, round steak, weight 75 and 100 g.
When determining the quality of chopped semi-finished products, attention is paid to the appearance, texture, and smell. Products must have an appropriate shape, be not deformed, have a surface evenly covered with breadcrumbs, a uniform consistency, without tendons, cartilage, finely crushed bones, well mixed, without pieces of bread and fat, smell - ! characteristic of benign meat, with the aroma of spices.
Other semi-finished meat products include zrazy, quenelles, minced meat, special semi-finished meat and frozen semi-finished products.
Minced meat is meat removed from the bones, with the removal of tendons and coarse connective tissue, and ground on a top with a grid having a hole diameter of 2-3 mm. Minced meat is packed in 250; and 500 g and wrapped in parchment, parchment, cellophane, laminated foil and other transparent films. It is served chilled and frozen. Minced beef, pork, homemade, special are produced. Frozen semi-finished products: dumplings, meatballs, etc. All these products are subjected to freezing at a temperature not higher than -18°C. Dumplings are dough products stuffed with minced meat. Depending on the characteristics of the recipe, Russian, Siberian, Pork, Beef, Lamb, Snack dumplings are distinguished. They are prepared from wheat flour of the highest grade; they all contain eggs (Russians - 4%, the rest 2% each), onions, salt, pepper. The main difference lies in the type and amount of meat included in the recipe of one or another type of dumplings.
Dumplings should be in the shape of a semicircle with well-sealed edges (minced meat does not protrude), a dry surface. They should not stick together in lumps, when shaken they should make a clear, distinct sound. When cooking, the dough should not tear. The taste and smell of boiled dumplings are pleasant, without foreign flavors, with the aroma of spices.
Meat semi-finished products are packed in wrapping paper or various films and placed in metal, polymer boxes with lids. Portioned natural, breaded and chopped semi-finished products are placed on liners without wrapping in cellophane in one row semi-obliquely so that one semi-finished product is partially under the other. Cutlets are also laid in a row or obliquely.
Terms of sale of chilled semi-finished products at a temperature not exceeding 6 ° C are as follows: natural portioned - 36 hours; natural small pieces - 21 hours; breaded - 24 hours; chopped - 14 hours; chilled minced meat - 12 hours; frozen minced meat - 16 hours; dumplings and other frozen semi-finished products (from the moment they arrive at the store) - 24 hours. At 0 ° C and below, the shelf life of frozen semi-finished products is 72 hours.
Meat culinary products are meat products that have been cooked and are suitable for direct consumption. The raw materials for the production of meat culinary products are the meat of various types of slaughter animals and poultry, semi-finished products, vegetables, cereals, eggs, fats, salt and spices.
According to the method of pre-treatment, culinary products are divided into natural and chopped. Depending on the nature of processing, meat culinary products are divided into boiled, fried, stuffed, jellied, pies. A special group is represented by quick-frozen meat culinary products - ready-made meat dishes frozen in aluminum foil molds or in plastic film bags.
Boiled products are boiled beef, lamb, pork, tongues, udders and chickens. Finished boiled products are cooled and packaged. The meat should be juicy and well cooked. Fried products are prepared by frying semi-finished meat products (cutlets, shish kebabs, etc.), as well as pieces of meat and poultry carcasses, in fat. Fried culinary products should be evenly fried, with a golden brown crust, meat - juicy, well-done, color - white (chicken meat) or gray (beef, etc.), taste and smell - characteristic of this type of fried meat. Stuffed products are made from chickens and ducks. The washed gutted carcasses are subjected to salting, after which their abdominal cavity and the cavity of the removed goiter are filled with minced meat. Only rice or rice with eggs or prunes can be used as minced meat. Aspic is most often prepared from chicken meat. ; To do this, pieces of boiled chicken meat are placed in molds, green peas, carrot pieces, parsley and an egg slice are added, after which they are poured with chicken broth, which, when solidified, forms a transparent jelly.
Pies, depending on the method of baking, are divided into baked and fried, and depending on the dough - into yeast and | puff. Meat sub can be used as a filling; products, sausages, meat with the addition of rice, onions, etc. Patties [should have a regular shape, not deformed; the surface of fried - golden, baked - from yellow to light brown, unburned; the dough is well baked. Taste and smell - characteristic of fried or baked goods stuffed with meat products.
Contaminated, dented, with signs of incomplete readiness, burnt, with a pink tint on the cut, stale (pies), with foreign tastes and odors, with signs of spoilage are not allowed for sale.
Pack culinary products in clean metal or wooden trays or boxes.
Culinary products are perishable products. They are stored at a temperature of O-8 ° C for the following periods (in hours): fried, boiled, stuffed products - 36, aspic - 12, pies - 24. The shelf life of quick-frozen culinary products at a temperature of -18 ° C is up to 3 months .
Sausages
Sausage products are products prepared from minced meat with salt and spices, with or without a casing, and subjected to heat treatment until ready to eat. Sausage products are characterized by higher nutritional value and digestibility compared to the main raw material (meat), since during the production of sausages less nutritionally valuable components (bones, cartilage, tendons) are removed from meat, the meat is finely ground, additional components are introduced into the recipe , instead of refractory beef fat - easily digestible pork (lard). Cooking sausages allows you to rationally use lean meat, conditionally fit, as well as the meat of bulls and boars. Sausage products contain a lot of proteins (from 12% - boiled tea to 21% - Moscow raw smoked) and fats (from 10% - sausages to 50% - smoked). Calorie content of 100 g of sausages is from 200 (brawns, jelly) to 560 kcal (smoked).
Depending on the method of heat treatment, sausages are divided into boiled, semi-smoked and smoked. According to the composition of raw materials - for meat, offal, blood. According to the type (pattern) of minced meat on the cut - structureless (with homogeneous minced meat) and structural (with a pattern formed by pieces of bacon, tongue, coarsely chopped muscle and adipose tissue).
Depending on the characteristics of the raw materials and the method of forming products, boiled sausages can be divided into groups: boiled sausages, sausages and small sausages, stuffed sausages, meat loaves, liver sausages, blood sausages, pates, brawns, jellies. Smoked sausages according to the method of heat treatment are divided into raw smoked and boiled smoked.
Raw materials for the production of sausages are divided into main and auxiliary. The main raw materials include beef, pork, lamb, bacon, brisket, offal, blood.
Beef (veal, young meat) is used in steamed, chilled and frozen form. Beef is the binding material of minced meat, which has a great influence on the texture, color and taste of finished products. Instead of beef, mutton, horse meat, poultry meat, rabbits and other animals are used for the production of individual sausages.
Pork improves the taste of sausages, increases their nutritional value and affects the color: the more pork is included in the sausage recipe, the lighter they are.
Fat, depending on the part of the carcass from which it is obtained, is divided into solid (spinal) and semi-solid (lateral). Hard fat contains little connective tissue and does not have a meat layer; it is used for the production of sausages of the highest grades. Semi-solid bacon contains connective tissue and has meat layers; used in the production of sausages of lower grades; this lard has elasticity, therefore it is used for wrapping the stuffing of stuffed sausages. Fat tail fat is mainly used for the manufacture of lamb, horse and other sausages.
Brisket is used in the production of smoked, semi-smoked, and sometimes boiled sausages instead of lard.
Of the by-products, tongues, liver, lungs, brains, heart, tripe, trimmings, adhesive offal (legs, lips, ears, patches, veins), etc. are used. in addition, they are widely used in the production of stuffed sausages. Blood enriches sausages with high-grade proteins, vitamins, mineral salts. It is used in the production of blood sausages, brawns.
Auxiliary raw materials and materials for sausage production include dairy products, eggs, starch, protein stabilizer and protein fortifier, sugar, spices or their extracts, sodium nitrate and sodium ascorbate (to give a pink-red color to minced meat and enhance taste and aroma), table salt and others. Sausage casings give shape to sausages, protect them from contamination, penetration of microorganisms, and contribute to the preservation of their taste and nutritional value. They are divided into natural (processed intestines, bladders, esophagus, stomachs) and artificial: vegetable - cellophane, viscose, parchment; protein - proteincosine, naturin, cutizin, produced on the basis of animal collagen; polymeric - polyethylene, etc.
Twine is used for knitting loaves of sausages, while each name of the sausage corresponds to a specific knitting pattern. It is allowed to manufacture sausages in an artificial casing without cross-links or with one to three dressings if there is a marking on the casing or a label between the layers of the casing.
The production of sausages of each type has its own characteristics. Common and identical operations for the production of many sausages are the preparation of raw materials (boning, trimming, sorting of meat), primary grinding, salting, secondary grinding and preparation of minced meat according to the recipe, stuffing the casings with minced meat and knitting loaves, sediment (for minced meat compaction), thermal processing (roasting, boiling, smoking, drying).
Sausages made from by-products are mainly prepared from boiled or blanched raw materials without the use of nitrites (except for blood sausages), therefore they have a gray color of minced meat on the cut.
Boiled sausages. Depending on the quality of raw materials, the characteristics of the recipe, boiled sausages are divided into grades: the highest, 1st and 2nd.
The highest grade includes Doctor's, Amateur, Amateur pork, Dairy, Russian, Ostankinskaya, Admiralteyskaya, Stolichnaya, Veal, Krasnodar, Belarusian, Diabetic, Beef sausages, etc. These sausages are made from premium grade beef, pork, hard and semi-hard bacon, spices : pepper, nutmeg or cardamom.
Sausages of the 1st grade (Moscow, Ordinary, Otdelnaya, Dining room, Onega, Novaya, Ham, Special, etc.) are made from 1st grade beef, pork and semi-solid bacon. From spices use pepper and garlic. Minced meat is coarser, inclusions of connective tissue are visible.
Sausages of the 2nd grade (Tea, Youth, Diner, Rural) are made from beef of the 2nd grade, meat trimmings; they have a pronounced garlic aroma, all contain starch.
Sausages and wieners are a type of boiled sausage; differ in that they are made from finely ground minced meat, they do not contain pieces of bacon (except for bacon) and are smaller in size (sausage diameter - 14-32 mm, length - 12-13 cm; sausages - respectively 32-44 mm and 7 -9 cm). Sausages of the highest grade include Amateur, Creamy, Dairy, Special, Moscow Region (without casings, produced in a transparent film, 4-5 pieces, packed under vacuum); 1st grade: : Russian, Beef, City, Podolsk. Assortment of sausages: : premium: Pork, Spikachki, Admiralty; 1st grade: 1 Beef, Sausage 1st grade, Youth. "" Meat loaves. A feature of the production of meat loaves is that the minced sausage is not stuffed into the shell, but fits tightly into metal molds. After laying the minced meat, its surface is smoothed, marked with letters and signs (put the initial letter of the name of the bread, for example, “L +” - Amateur) and baked at a temperature of 150-300 ° C for 2.5-3 hours. After cooling, the products are wrapped in parchment or cellophane, stick a label indicating the name of the bread and the date of production. section are the same as boiled sausages.Assortment of meat loaves of the highest grade: Amateur and Custom; 1st grade: Separate, Beef, Ham; 2nd grade -. Tea, Youth.
Stuffed sausages are boiled sausages of the highest grade with a special hand-formed pattern, wrapped in puff bacon and enclosed in a casing. They have the shape of a wide, slightly curved loaf with a knitting in 5 cm; they are prepared with the addition of boiled tongue. You can distinguish stuffed sausages from boiled ones by the bacon under the shell. They produce stuffed sausages of two types: Linguistic and Puff.
Liver sausages. The raw materials for the production of liver sausages are by-products (liver, kidneys, trimmings, cheeks, pork skin, etc.), boiled or sterilized meat, chicken eggs, onions, melted fat, wheat flour, spices: nutmeg or cardamom (they are added only in sausages of the highest grade), pepper and coriander. Liver sausages differ from other sausages in the gray color of the casing (sausages are not roasted before cooking) and minced meat (nitrites are not used), as well as in the buttery consistency of minced meat. Liver sausages are divided into the highest grade: Egg, 1st grade - Liver ordinary, Liver smoked; 2nd - Liver with bacon; 3rd - Liver vegetable.
Blood sausages, like liver sausages, are offal and contain up to 50% defibrinated blood. They differ from other sausages by the red-brown color of the surface of the long loaf and minced meat, the taste of blood and a pronounced spicy aroma, since cloves and cinnamon are added to these sausages in addition to pepper. The lower the grade of the sausage, the more blood it contains. So, sausages of the highest grade contain 14% of blood, and the 3rd grade - 50%. Assortment: premium: Blood smoked; 1st grade: Blood boiled; Blood smoked 2nd grade; Blood boiled 3rd grade.
Pates, like liverwursts, are made from pre-blanched or boiled offal and meat.
The color of minced meat is the same as that of liver sausages - grayish or brown, and the consistency is buttery. Assortment: premium: Delicious, Stolichny, Ham; 1st grade: Liver, Liver, Breakfast Pate.
Zeltsy. The raw materials for the production of brawn are by-products. They are boiled until completely softened, the bones and cartilages are separated, crushed, and then the minced meat mixed according to the recipe is stuffed into the bladders and pork stomachs and boiled again for 1-2 hours at a temperature of 75-85 ° C. They have an oval shape, compressed on both sides (the result of pressing during cooling). The color of the shells and minced meat is gray or dark red (when using blood). Zeltsy produce the highest grade - Red, Russian; 1st - White; 2nd - Red head; 3rd - Gray, Red, Assorted, Beef, Snack, etc.
Jellies. Unlike brawns, the second boiling for jellies is carried out in boilers, after which the mass for solidification is placed in molds. For jelly, the mass is poured into a cellophane shell.
Jellies are produced in the following range: Jellies of the highest grade; Student of the 1st grade; Student of the 2nd grade; Jellied meat in a shell.
Requirements for the quality of boiled sausages. The quality of boiled sausages is determined by organoleptic, physico-chemical and microbiological indicators. The shape of the products must be correct and correspond to its type and name. So, Veal sausage has a wide and slightly curved loaf, Doctor's, Dairy, Liver egg - straight, and Liver ordinary - in the form of a ring. Meat loaves and pates should have a rectangular shape, narrower at the bottom, brawns should be flat-round. The size and knitting of the loaf must correspond to the name of the sausage. The surface of the product must be clean, without mucus and mold; in sausages and brawns - without damage to the shell. In meat loaves and pates, the upper crust is evenly fried, the markings on it are clear, the side and bottom surfaces are smooth, large cracks and tears are not allowed. The consistency of boiled sausages, with the exception of liver and blood sausages, is dense, elastic; liver and blood sausages have a spreadable texture. The type of minced meat on the cut (to determine this indicator, the products are cut along) must correspond to the name of the sausage. For unstructured sausages, evenly chopped and mixed pink minced meat should be visible on the cut (for liver sausages and pates - gray, for blood sausages - red-brown). Structural sausages have pieces of white bacon or pork of a certain size evenly distributed in minced meat. The taste and smell are pleasant, without foreign tastes and smells, the taste is slightly salty, with the aroma of spices.
From physical and chemical indicators, the mass fraction of moisture is normalized (55-80%, the lower the grade of the product, the more moisture it contains); mass fraction of fat, protein, salt - 1.5-3.5%; starch - 1-3% (in liver sausages - up to 5, and in pates of the 1st grade - up to 10); nitrites in boiled sausages, sausages, sausages, meat loaves should be no more than 5 mg per 100 g of the product (or 0.005%), there are no nitrites in other products.
Of the microbiological indicators, the standard provides for: residual activity of acid phosphatase, mesophilic aerobic and facultative anaerobic microorganisms; pathogenic microorganisms, including salmonella, are not allowed.
Products with the following defects are not allowed to be sold: dirt, mold or slime on the shell or surface; burst or broken loaves; influxes of minced meat over the casing or slips on sausages of the highest grade more than 5 cm long, on sausages of the 1st grade - more than 10 cm long, on sausages of the 2nd grade - more than 30 cm long; gray spots in minced meat; with the presence of bouillon-fat edema in sausages (in cm): premium - more than 2, in the rest more than 5; with loose minced meat.
In the trading network, boiled sausages are stored at a temperature not lower than 0 and not higher than 8 ° C and a relative humidity of 75-80%. Terms of sale of boiled sausages (from the moment of production) are as follows (in hours): boiled sausages of the highest grade, meat loaves - 72; boiled sausages of the 1st and 2nd grades, stuffed, sausages and sausages, pates, brawns (except for the 3rd grade), liver and blood sausages (except for the 3rd grade) - 48; aspic 36; liver and blood sausages, brawns of the 3rd grade, as well as jelly - 12.
Semi-smoked sausages are products made from minced meat with salt and spices, in a casing, fried, boiled and hot smoked. They have a pleasant aroma of smoking, garlic and spices. They differ from boiled sausages in a denser texture, lower moisture content (35-60%), they have more salt, so they can be stored longer; more fat and protein and they have a correspondingly higher energy value (400-450 kcal per 100 g).
The main raw materials for the production of semi-smoked sausages are trimmed beef, low-fat and semi-fat pork. Brisket, hard and semi-hard bacon, tail fat and fatty beef are used as fat. Most often, half-smoked sausages contain brisket; pepper, garlic, coriander, caraway seeds are used from spices.
The production of semi-smoked sausages is in many ways similar to the production of boiled sausages. However, there are also distinctive features. Minced meat is stuffed into shells more tightly than for boiled sausages, so that during further processing, due to a decrease in the volume of minced meat, voids - “lanterns” do not form. After roasting and boiling, it is subjected to hot smoking at a temperature of 35-50°C for 12-24 hours, and after cooling - drying. During smoking, sausages are impregnated with substances contained in the smoke and acquire the aroma of smoking.
Depending on the characteristics of the recipe, semi-smoked sausages are divided into the highest, 1st, 2nd grade. The highest grade sausages include Poltava, Krakow, Armavir, Hunting sausages, Tallinn, Ukrainian fried, Prima, etc .; to sausages of the 1st grade: Ukrainian, Minsk, Pork, Odessa, Moscow, Protein, Moskvoretskaya, etc.; to sausages of the 2nd grade: Polish, Semipalatinsk, Lamb.
Requirements for the quality of semi-smoked sausages. Loaves must be with a clean, dry surface, without stains, damage to the shell, influx of minced meat. The consistency is elastic. Sectional view - minced meat is evenly mixed, the color of minced meat is from pink to dark red, without gray spots, voids and contains pieces of bacon or brisket of the size established for each name of the sausage. Taste and smell - with a pronounced aroma of spices, smoking, without foreign taste and smell; the taste is slightly spicy, moderately salty. The shape, size and knitting of loaves must correspond to the name of the sausage. The standard for semi-smoked sausages normalizes the mass fraction of moisture (35-60%); table salt (no more than 4.5%); nitrites (no more than 5 mg); the presence of bacteria of Escherichia coli, salmonella is not allowed.
Loaves with dirt, mucus and mold on the shell are not subject to sale; unnatural shell color; deformed and broken products; with large influxes of minced meat; with streaks of fat; with loose minced meat; the presence of a yellow fat, with voids and a burst shell.
In the distribution network, semi-smoked sausages are stored in a suspended state at a temperature not exceeding 12 ° C and a relative humidity of 75-78% for up to 10 days; at temperatures from minus 7 to -9 ° C - up to 3 months.
Smoked sausages, depending on the method of heat treatment, are divided into raw smoked and boiled-smoked. Raw-smoked sausages are coated products made from minced meat with the addition of salt and spices and subjected to cold smoking and drying. Compared to boiled and semi-smoked sausages, they contain less moisture (25-30%), so they can be stored for up to 9 months. Of all types of sausages, they have the highest taste and energy value (up to 560 kcal per 100 g), have a dense texture, a sharp salty-sour taste, and a peculiar aroma of smoking and spices.
Raw smoked sausages produce the highest and 1st grades. The range of sausages of the highest grade - Moscow, Polish, Pork, Braunschweig, Maykop, Servelat, Soviet, Nevskaya, Tambov, Granular, Tourist sausages, Special, Stolichnaya, Sudzhuk; 1st grade - Amateur.
Boiled smoked sausages differ from raw smoked sausages in higher moisture content (up to 43%), softer texture and shorter shelf life.
Cooked smoked sausages are divided into the highest and the 1st grade. Assortment of sausages of the highest grade - Moscow, Servelat, Delicacy; 1st grade - Custom, Amateur, Lamb.
Requirements for the quality of smoked sausages. Loaves must be with a clean, dry surface, without stains, slips, damage to the shell, sagging of minced meat. Consistency is dense. Cut-away view: minced meat is evenly mixed, the color of minced meat is from pink to dark red, without gray spots, voids and contains pieces of bacon (white or pinkish, near the casing - yellowish from smoking), bold pork, brisket of the size established for the given name of the sausage . The taste and smell are pleasant, characteristic of this type of product, with a pronounced aroma of spices and smoking, without foreign taste and smell; the taste is slightly spicy, salty. The shape, size and knitting of loaves must correspond to the name of the sausage. The mass fraction of moisture is normalized (in cooked smoked products - 43%; in raw smoked products - 25-30%); table salt - respectively, no more than 5 and 6%; nitrites - no more than 3 mg.
Smoked sausages that have the following defects are not allowed for sale: extraneous taste and smell, loose texture, yellowed bacon, hardening (compaction of the outer layer due to intensive drying of smoked sausages) more than 3 mm, bursting, broken loaves, with mold and mucus on the shell, etc. .
During storage of raw smoked sausages, a white coating may appear on the surface of the loaves. This plaque is not an indicator of damage to sausages, as it is a crystallized salt.
In the distribution network, smoked sausages are stored in a suspended state at a temperature not exceeding 12 ° C and a relative humidity of 75-78%; boiled smoked - no more than 15 days, and raw smoked - no more than 4 months. As the temperature decreases, the shelf life increases.
Sausages are packed in clean, dry boxes: plank, plywood or corrugated cardboard, and for local sale - in reusable aluminum, polymer boxes or special containers. Meat loaves and pates, previously wrapped in parchment or cellophane, are packed in trays or boxes with a capacity of not more than 20 kg. Lay them in no more than two rows. Brawns are also packed in the same trays or boxes. Semi-smoked sausages in barrels can be poured with pork or beef fat to better preserve the quality. Raw smoked sausages in boxes and barrels are sprinkled with dry sawdust of non-coniferous trees.
Semi-smoked and smoked sausages covered with a protective film are packed in tight boxes, the voids between the loaves and the walls of the box are filled with paper or shavings.
The container must be clean, dry and free from foreign odor. Sausages of only one type and name are packed in each container unit.
Meat smoked products
Meat and smoked products are parts of carcasses of slaughtered animals subjected to salting and some kind of heat treatment. They have a high nutritional value (260-630 kcal per 100 g) and excellent taste.
Depending on the type of meat, smoked meats are pork, beef, lamb; according to the method of heat treatment, smoked meat is divided into raw smoked, boiled, smoked-boiled, smoked-baked, baked and fried; depending on the nutritional and taste value of smoked pork, they are divided into varieties: the highest (boiled pork, carbonade, ham Tambov, Soviet, etc.), 1st (smoked shoulder blade, etc.), 2nd (smoked head and ribs) and 3- th (smoked shank and knuckle); depending on the part of the carcass used and the method of processing - hams, rolls, various smoked meats.
Pork meats have the highest taste qualities, and they are produced in a wider range. The technology for the production of smoked pork meats consists of the following operations: cutting the carcass into pieces, salting them, soaking them to remove salt from the surface layer, heat treatment, and drying.
Assortment of pig products. Smoked pork products are distinguished depending on the part of the carcass from which they are obtained and the method of processing and are divided into hams, rolls and various smoked products (Fig. 30). Hams are hip and humeroscapular parts of half carcasses. They are produced by the method of all types of heat treatment, with and without skin, the bones are partially left. Assortment: pork hams of the highest grade - Tambov (Fig. 30, 1), Voronezh, Fat-free, Smoked-baked ham; 1st grade - Raw smoked spatula.
Rolls are made from salted hams, from which the bones have been completely or partially removed. The soft part is rolled up with skin or bacon (for rolls without skin) outward, tied with twine every 5-8 cm and subjected to heat treatment (smoked or boiled or smoked and boiled). Boiled rolls are formed and placed in metal molds with holes. In this case, the rolls are not tied with twine. Pork rolls are produced only of the highest grade: Leningrad (Fig. 30, 2), Rostov
Rice. 30. Smoked pork: 1 - Tambov ham; 2 - Leningradsky roll; 3 - loin;
4 - brisket
in raw-smoked, smoked-boiled and boiled forms; smoked-baked roll. Smoked-boiled beef roll and smoked-boiled mutton roll are also produced.
Raw-smoked hams and rolls are sold cut with skin and bones. When selling boiled and smoked-boiled hams, the bones and skin are separated and sold at a different price. The meat located on the shank or shank of hams and rolls is not separated from the bones, but is sold along with them, like shank and shank from hams and rolls. Rolls are sold with the skin.
Different smoked meats are produced in a wide range, but the highest grade smoked pork products are most often produced: loin, brisket, bacon, carbonade, boiled pork, neck, ham, etc.
Loin, brisket and bacon are prepared from the middle part of the pork side. Loin and brisket are raw-smoked, smoked-boiled and smoked-baked, and bacon is raw-smoked and smoked-baked.
From beef, lamb, pork and veal at the procurement enterprises produce large-sized, portioned, small-sized and chopped semi-finished products.
Large-sized semi-finished products are obtained by dividing the carcass of an animal into parts that have a relatively homogeneous morphological structure of the connective tissue, the features of which determine their culinary use.
Portion semi-finished products - pieces of a certain shape and mass, intended for the preparation of one serving of a dish. They can be natural and breaded, that is, covered with breadcrumbs or other types of breading. Some semi-finished products from the meat of the carcasses of small livestock are cut with bones.
Small-sized semi-finished products are small pieces of muscle tissue of various shapes and masses. Some semi-finished products are chopped with bones.
The basis of minced meat semi-finished products is minced (chopped) muscle tissue. In accordance with the recipe, chopped muscle tissue is mixed with pork fat, wheat flour bread, water or milk, and some other products and flavorings. The share of minced meat accounts for at least 50% of the total mass of semi-finished products. Semi-finished products can be natural and breaded.
| The content of the article: |
Semi-finished products meat natural large-sized
The raw material for semi-finished products is cooled or chilled beef and lamb of categories I and II, trimmed meat pork, dairy veal. In addition, it is allowed to use thawed meat.
The technological process for the production of large-sized semi-finished products provides for: 1. Defrosting. 2. Washing and drying. 3. Cutting carcasses: a) division into cuts, b) deboning of cuts, separation of large-sized parts, their trimming and stripping. 4. Packaging, packaging, labeling, transportation. 5. Storage and implementation.
Frozen meat usually has a temperature of 18 to -8 ° C. At harvesting enterprises, it is subjected to rapid or slow defrosting. With slow defrosting, the temperature in the chamber is gradually increased from 0 to 6-8 ° C.
Under these conditions, it takes 2-3 days to thaw mutton carcasses and pork carcasses, 3-4 days for beef carcasses and pork carcasses. By the end of defrosting, the temperature in the thickness of the muscles reaches 0-1°C. Rapid defrosting is carried out in two stages. First, the meat is thawed at a temperature of 20-25 ° C with heated and humidified air for 12-24 hours. .
Then the thawed meat is kept at a temperature of 0-2 ° C for at least 24 hours. , which is necessary for better restoration of its structure and reduction of juice losses during subsequent cutting. Total defrost time is approx. 48 hours .
To remove dirt, blood clots, veterinary inspection marks, and to reduce bacterial contamination, carcasses, half carcasses or quarters are trimmed and then washed. Washing is done with special brushes (brush-shower, herbal). First, water with a temperature of 20 to 30 ° C is used, and before the end of washing (to cool the carcass), it is lowered to 12-15 ° C.
So that during subsequent cutting the meat does not slip in the hands, it is dried with a cotton cloth or air. The disadvantage of the second method is its duration.
The beef carcass is divided into cuts in a certain sequence, taking into account the structure and various culinary uses of individual parts.
Cattle meat is supplied to catering establishments in the form of carcasses, half carcasses (most often) and quarters.
Carcasses and half carcasses are divided into front and back halves (or quarters) by cutting the muscle tissue along the last rib and cutting the spine between the 13th and 14th vertebrae (Fig. 10). From the front half carcass (quarter) the following cuts are distinguished: shoulder blade, neck and dorso-thoracic part. The tenderloin, as well as the lumbar and posterior pelvic parts, are isolated from the back half carcass (quarters).
Rice. 10. Beef carcass cutting scheme:I - shoulder blade (a - shoulder part; b - shoulder part); II - neck; III-dorsal part (thick edge); IV - hem; V - brisket; VI-cut; VII - posterior pelvic part (a - internal; b - lateral; c - external; d - upper); VIII - lumbar part (thin edge); IX - flank; X - subscapular part
To obtain large-sized semi-finished products, cuts are deboned, and muscle tissue is trimmed and trimmed. Deboning - separation of muscle tissue from bones; stripping - removal of tendons, rough surface films, cartilage, excess fat from muscle tissue, alignment of pieces in order to give them a certain shape; trimming - removal of small bones, tendons, cartilage, blood vessels, films, fat from small pieces of meat, which are obtained by deboning cuts. The yield of semi-finished products and the amount of waste depend on the thoroughness of these operations.
Fore quarter. After removing the muscle tissue from the bones, the shoulder blade is divided into two large pieces - the shoulder and shoulder parts. The muscle tissue of the neck is cut from the vertebrae in a whole layer. Cut from the vertebrae and ribs, the muscle tissue of the dorsal-thoracic part is divided into four large pieces: the chest part (brisket), the dorsal part (thick edge), the subscapular part and the hem.
Back quarter. The tenderloin does not contain bones, so it is not rolled, but only cleaned. The lumbar part is cut off from the vertebrae and divided into a thin edge (lumbar part), a hem and a flank. From category II beef, you don't have to cut divide, and divide the lumbar part into a thin edge and flank.
After deboning, the muscle tissue of the posterior pelvic part is divided into four large pieces: lateral, outer, upper and inner parts. Cutting carcasses of small livestock (pork, sheep, veal) in operations does not differ from cutting beef carcasses.
Carcasses or half carcasses are divided into front and back halves by cutting the muscle tissue along the contour of the hind leg and cutting the spine between the last lumbar and sacral vertebrae. From the front half carcass (quarter) the following cuts are distinguished: shoulder, neck, loin and brisket. The back of the carcass is cut into two hams (Fig. 11, 12).
Rice. 12. Scheme for cutting pork carcasses:I - scapula (front leg); II - brisket; III - neck; IV - loin; V - ham (hind leg)
Rice. 11. Lamb carcass cutting scheme:
1-scapula (front leg): II - neck; III - loin; IV - brisket; V - ham (hind leg)
Excess fat is cut off from the pork carcass before deboning, leaving it on the meat with a layer of no more than 1 cm . The shoulder and ham are completely deboned and, after stripping the muscle tissue, two large pieces are obtained: the shoulder and the ham. If the weight of the pieces of lamb and veal carcasses exceeds 5 kg, they are additionally divided in the same way as the corresponding parts of the beef carcass.
When deboning the loin, only the transverse processes of the dorsal and lumbar vertebrae are removed, and the ribs are not cut out. The brisket is not deboned. Only the sternum bone is removed, if this has not been done before, and a part of the coarse flank is cut off. Muscle tissue is cut from the neck in a whole layer.
Semi-finished products portioned (natural, breaded) and small pieces
From large-sized semi-finished products, portioned semi-finished products are first cut, and small-sized ones are cut from the remaining raw materials. Cut portioned semi-finished products across the fibers obliquely or perpendicularly. Under this condition, it is easier to maintain the shape and partly the mass of the semi-finished product.
During heat treatment, a piece of meat is less deformed and, therefore, warms up more evenly, and the finished product is easier to cut and chew.
Preparation of portioned semi-finished products natural. Beef is cut into: steaks, langets, entrecote, rump steaks without breading, meat for natural zrazy, oven beef. The mass of semi-finished products is 80 and 125 g (rump steak without breading - 70 and 110 g). Before use, natural semi-finished products are beaten off (except for the fillet, which is made from the most tender part of the muscle tissue).
Beefsteak, fillet and langet cut respectively from the thickened (head), middle and thin parts of the tenderloin into oval-shaped pieces 20-30, 40-50 and 10-12 thick mm. Two pieces are used per serving of the splint. Entrecote is cut from a thick and thin edge at an angle of 40-50 ° with a piece of oval-oblong shape 15-20 mm thick.
For rump steaks without breading, in addition to the thick and thin edges, the top and inner pieces are used. Pieces of meat are cut into 8-10 thick mm. Natural zrazy is cut from the upper and inner pieces of the posterior part; cutting thickness - 10-15 mm .
Beef wind is cut from the side or outer pieces of the posterior part; cutting thickness - 20-25 mm . From lamb, veal and pork cut: escalopes, natural cutlets, schnitzels, lamb and oven pork. The escalope is cut from the lumbar part of the loin in 1-2 pieces per serving; cutting thickness - 10-15 mm .
Natural cutlets are cut from the rib part of the loin. Depending on the size of the loin and the weight of the cutlets, they can be cut with or without the rib bone. Schnitzel is cut from ham into pieces of oval-oblong shape; cutting thickness -20-50 mm .
The lamb is cut from the shoulder blade, the pork is cut from the neck and shoulder. Pieces are cut at an angle and used 1-2 pieces. per serving; cutting thickness - 20-25 mm .
Preparation of portioned semi-finished breaded products. The manufacturing process of these semi-finished products includes additional operations: beating, loosening, breading. The meat is beaten off on both sides with a chopper held flat (a chopper is a metal plate with a handle; the thickness of the chopper is about 1 cm, area about 100 cm 2 ).
When beating, the connective tissue is loosened, the thickness of the product is leveled, its surface is smoothed, which ensures uniform heating of the semi-finished product and better preservation of the shape of the finished product.
Loosening - cutting pieces of meat on both sides using a special mechanism. When loosening, the unity of the connective tissue is disturbed and the surface of the semi-finished product increases two to three times.
Breading - covering the surface of pieces of meat and other products with a thin layer of flour, ground wheat bread crumbs, grated stale wheat bread crumbs (white breading) and other types of breading. Breading reduces the loss of moisture in the product and contributes to the formation of a ruddy fried crust on it, which gives the product a peculiar smell and color.
To better keep the breading on the surface of the semi-finished product, it is pre-moistened in a lezon, which is a whipped mixture of eggs, milk or water, salt and pepper (75-100 g of milk or water is taken for 1 egg).
Breaded portioned semi-finished products are made of the following types: rump steaks, chops, schnitzels. The mass of breaded semi-finished products (80 and 125 g) consists of the mass of non-breaded semi-finished products (70 and 110 g), breading (7 and 10 g) and lezon (3 and 5 g), respectively.
Rump steak is cut from large pieces of beef (see rump steak without breading), then loosened or beaten, moistened in lezon and breaded in breadcrumbs.
Chops cutlets are cut from the rib part of the loin of the carcasses of small livestock, beaten off, moistened in a lezon and breaded.
Schnitzels are cut from the hams of small livestock carcasses, beaten and breaded like chops.
Preparation of small-sized semi-finished products. For small-sized semi-finished products, the muscle tissue of large pieces of meat is cut into pieces in the transverse direction.
Semi-finished minced meat
Semi-finished products are prepared from beef, pork and lamb cutlet meat, which consists of pieces of muscle tissue of unequal mass and shape, remaining during the cleaning of large lumpy and portioned semi-finished products from the pulp of the neck, flank and hem of beef (the latter from category II carcasses), as well as from the neck lamb and veal.
The increased content of connective tissue in cutlet meat and the complexity of its structure necessitate its grinding. When the connective tissue is crushed, its structure is destroyed, and significant compression and the resulting extrusion of moisture from the muscle tissue are eliminated.
In addition, when grinding muscle tissue, the surface of the protein systems that form it and the water-retaining capacity sharply increase, especially when salt is added, which makes it possible, by adding water or milk to minced meat, to increase the juiciness of finished products.
Products made from natural minced meat (without the addition of bread) have a porous-spongy structure, are well chewed, but are characterized by excessive density and "rubbery". Therefore, to increase the juiciness and tenderness of minced meat products, bread is added to it.
Since fresh bread is lumpy and unevenly distributed in the cutlet mass, stale bread is added to it, which has a crumbly texture, absorbs moisture well and is evenly distributed in the minced meat.
The melange is thawed and filtered, the breading is sifted, the salt is used dry or dissolved and filtered. The bacon for steaks is crushed on bacon cutters or by hand.
Minced meat is prepared in meat mixers of periodic or continuous action. Stirring minced meat continues 4-6 minutes . To reduce the temperature of the finished minced meat, part of the water laid down according to the recipe is replaced with food ice. Automatic machines are used to form cutlets and steaks. Finished semi-finished products are round-flattened, without torn and broken edges.
The surface of the steak is even, unbreaded, cutlets - covered with breadcrumbs. The taste and smell are characteristic of high-quality raw materials.
Packaging, transportation and storage of semi-finished products
Portioned, natural and breaded semi-finished products are packed in special boxes. Semi-finished products are stacked in one row so that one piece partially lies on the other. Chopped semi-finished products are placed in boxes with liners.
Large-sized and small-sized semi-finished products are placed in boxes without liners. Semi-finished products of the same name and weight, made from meat of a certain type and at the same time, are placed in each box (gross weight should not exceed 20 kg ).
Large-sized semi-finished products can be of different names, but must have the same price. The tenderloin can also be produced in frozen blocks weighing up to 20 kg . The labels placed in boxes with semi-finished products or pasted on them indicate the name of the semi-finished products, the number of pieces and weight, the time of manufacture, the period of storage and sale, and some other data that allow you to control their quality.
Packaged semi-finished products are cooled to a temperature of 6 ° C, and then stored and sold in accordance with the data in Table. 24.
Semi-finished products are transported by transport with a refrigerated or isothermal body within two hours.
Semi-finished products from chickens and chickens
Procurement enterprises produce from chickens - cut carcasses, natural fillet, breaded fillet, chicken legs, offal, soup set, chopped cutlets, bones; from chickens - carcasses butchered.
The raw materials for the manufacture of semi-finished products are hens and chickens of categories I and II, half-gutted or gutted, cooled, chilled or frozen. Natural fillet is made in portions of 90 g , breaded fillet - 110 each, chopped cutlets - 63 and 94 a each; other semi-finished products by weight.
The technological process for the manufacture of semi-finished products from chickens and chickens provides for: 1. Defrosting. 2. Singeing. 3. Removal of heads, necks, legs. 4. Evisceration. 5. Wash. 6. Forming cut carcasses. 7. Processing offal. 8. Production of semi-finished products. 9. Cooling. 10. Packing and packing. 11. Marking. 12. Storage. 13. Transportation.
Carcasses are thawed in a chilled room at a temperature of 0 to 8 ° C. To do this, they are laid out on racks so that they do not touch each other. The defrosting process lasts 10-20 hours .
Singeing is done to remove the hairs and fluff that remain on the carcasses of the bird after plucking. Before singeing, the carcasses are straightened and dried. The remaining stumps are removed with tweezers. Singe carcasses on a non-smoky flame. After singeing, the heads and necks of the carcasses are cut off separately, the esophagus, trachea, and goiter are removed, the legs are cut off at the heel joint, and in chickens, wings are additionally cut off at the elbow joint.
When gutting, the carcass is cut from the anus to the keel of the chest. Through the hole formed, the omentum, lungs, kidneys are removed from gutted carcasses, and from half-gutted carcasses, additionally the liver, stomach, heart, spleen, ovaries and oviduct. The gutted carcass is washed with water at a temperature not exceeding 15 ° C.
During subsequent processing, the above semi-finished products are obtained. Butchered chicken and chicken carcasses are made without a head and neck, with chopped off legs (up to the heel joint) and wings up to the elbow joint (hens), without entrails, tucked into a pocket or stitched with thread (Fig. 13, 14). The place of the cut of the neck is covered with skin.
Semi-finished products have a clean surface, a soft, dense and elastic texture of muscle tissue, a color and smell characteristic of a benign bird, and a brand on the skin with the image of the numbers "1" or "2", indicating the fatness category of butchered hens and chickens.
Natural chicken fillet - pectoral muscle without skin and surface film with tendons cut in several places. The semi-finished product contains a part of the cleaned humerus and a chopped off head of the shoulder joint. Inside the muscle tissue there may be a small fillet or several pieces (2-3) of another fillet. The shape of the semi-finished product is oval, the consistency of muscle tissue is dense, elastic with the color and smell of fresh chicken meat.
Breaded chicken fillet is a pectoral muscle (left-handed or right-handed), processed as for a natural fillet, and covered with white breading. The breading should not lag behind the fillet and be moist. Chicken legs - tibia and femur with muscles and skin covering them.
Chopped chicken cutlets are products made from cutlet mass of an oval-flattened shape without cracks and broken edges, covered with white breading and having the smell of benign chicken meat.
The mass for chopped cutlets is prepared from the pulp of the legs, fillet trimmings, skin from the legs and fillets, stale wheat bread, milk, raw chicken fat.
The prepared components are ground in a meat grinder with a lattice hole diameter of 2.5-3 mm. , mix thoroughly and add butter and salt. Cutlets are molded and breaded on automatic and semi-automatic machines. Offal - processed food chicken waste without foreign smell and signs of spoilage.
Chicken soup set - processed offal and meat and bone pieces (50-100 g ), remaining after cutting carcasses of chickens. Bones - the sternum and ribs, chopped off from the frame after cutting the carcasses.
Storage of semi-finished products
Manufactured semi-finished products are cooled to a temperature of 6 ° C and packaged. Store at a temperature of 0 to 6°C.
Meat semi-finished products are products made from natural and minced meat without heat treatment. These are products that are maximally prepared for cooking.
Meat semi-finished products are divided into: natural (large-sized, small-sized, portioned, portioned breaded); chopped; semi-finished products in the test; chopped meat.
Natural semi-finished products. These are pieces of meat pulp of various weights, cleaned of tendons and coarse surface films. Natural small-sized semi-finished products also include meat-and-bone pieces of meat with a certain bone content. Semi-finished products are released chilled or frozen. The raw material is meat in chilled or frozen states. Meat of bulls, boars, rams, meat frozen more than once, and lean meat is not used.
Large-sized semi-finished products. Depending on the type of meat, large-piece semi-finished products are divided into four groups:
The first group: from beef - the longest muscle of the back (dorsal part, lumbar part), tenderloin (lumboiliac muscle, located under the bodies of the last thoracic and all lumbar vertebrae), hip part (upper, inner, lateral and outer pieces); from pork - loin, tenderloin; from lamb - the hip part;
The second group: from beef - the scapular part (shoulder and shoulder parts), the subscapular part, the chest part, as well as the hem (supracostal muscles removed from the 4th to the 13th rib, remaining after the separation of the subscapular part, brisket and longest back muscle ) from beef of the 1st category of fatness: from pork - the hip, scapular, cervical-subscapular parts; from lamb - scapular part, loin;
The third group: from beef - cutlet meat and beef trimmings of the 2nd category; from pork - brisket; from lamb - brisket, cutlet meat;
Fourth group: cutlet meat. Cutlet meat (for example, beef) - pieces of meat pulp from the neck, flank, intercostal meat, pulp from the tibia, radius and ulna, trimmings obtained by stripping large-sized semi-finished products and bones.
Portion semi-finished products. They are made from large-sized semi-finished products, cut manually or on special devices across the muscle fibers obliquely or perpendicularly. Assortment of portioned semi-finished products: from beef - natural beefsteak (from tenderloin), langet (two thinner pieces from tenderloin than beefsteak), entrecote (from the longest back muscle), rump steak (from the longest back muscle or the most tender pieces of the hip part - upper and internal), natural zrazy (from the same pieces of the hip part), beef wind (from the side and outer pieces of the hip part).
The range of portioned semi-finished products from pork includes: natural cutlet (from the loin), escalope (from the longest muscle of the back), wind pork (from the neck and shoulder part), tenderloin, schnitzel - from the hip part.
Portion breaded semi-finished products: rump steak (from beef), natural cutlet and schnitzel (from pork and lamb). For portioned breaded semi-finished products, pieces of meat are lightly beaten to loosen the tissues and rolled in finely crushed white bread crumbs to preserve the meat juice.
Small-sized semi-finished products. From beef they get: beef stroganoff (from the tenderloin, the longest muscle of the back and the upper and inner piece of the hip part), azu (from the side and outer pieces of the hip part), goulash (from the scapular and subscapular parts, as well as the hem), soup set (meat and bone pieces weighing 100-200 g with the presence of pulp at least 50% by weight of a serving), beef for stewing (pieces of ribs with pulp at least 75% by weight of a serving), brisket on kharcho (with a pulp content of at least 85% by weight of a serving) .
Small-sized semi-finished products from pork are represented by the following names: roast (from the hip part and loin with a fat content of not more than 10%), goulash (the same as beef goulash), meat for barbecue (from the hip part), stew (pulp content not less than 50% of the serving weight), home-style stew (the content of bones is not more than 10% and adipose tissue is not more than 15% of the serving weight).
Large-sized semi-finished products are sold mainly by weight, portioned - packaged, the mass of the product is 125 g (tenderloin 250 and 500 g), small-sized - portions of 250, 500 and 1000 g (meat and bone).
In the production of natural semi-finished products, salting and massaging can be used. The composition of the brine includes salt, phosphates, granulated sugar; for some items, a sprinkling of spices and decorative spices is used.
Semi-finished products in the test. The technical conditions developed by VNIIMP present the traditional and new assortment of dumplings, as well as other semi-finished products in dough: meat sticks, manti, khinkali. According to other specifications, several dozen types of dumplings are produced, designed for buyers with both high and low incomes. The composition of minced dumplings includes trimmed beef and pork, onions, black or white ground pepper. To prepare the dough, use flour of the highest grade (sometimes the 1st grade) with a normalized quantity and quality of gluten, egg products.
Meat sticks are cylindrical or rectangular in shape up to 10 cm long. Manty is a dish of Uzbek cuisine. They are larger than dumplings. They are not boiled in water, but steamed in a special dish - manti-kaskan. Khinkali is a dish of Transcaucasian cuisine such as dumplings in the form of a rhombus, a square. Meat for manti and khinkali is chopped larger than for dumplings and sticks, minced meat for these products contains an increased amount of onion.
Ravioli in minced meat also contain mushrooms and rennet cheese, they have the shape of a semicircle, rectangle, square.
Chopped semi-finished products. They are prepared from minced meat with the addition of other ingredients according to the recipe. The traditional assortment of chopped semi-finished products includes: Moscow, homemade, Kyiv cutlets, rump steak, beef steak. The main raw materials in their production are beef and pork cutlet meat, trimmed beef of the 2nd grade, trimmed fatty pork. During the years of the economic crisis, the range of chopped semi-finished products expanded due to the use of cheaper raw materials - mechanically deboned poultry meat, soy protein preparations, mainly textured soy flour, vegetables, cereals.
The recipe for cutlets consists of cutlet meat: Moscow - beef, Kyiv - pork, domestic - beef cutlet and fatty pork in half. The composition of all items includes (%): wheat flour bread - 13-14, onions - 1-3, water - 20, breadcrumbs - 4, salt, pepper, in Kyiv cutlets - egg melange. The rump steak uses hydrated soy protein instead of bread; in a steak - beef cutlet meat - 80%, sausage bacon - 12%, water - 7.4%, pepper, salt, no breading. It is allowed to replace 10% of raw meat in cutlets with soy concentrate or texturate and in all items 20% of raw meat with mechanically deboned poultry meat. Chopped semi-finished products are produced chilled (0-6 °С) and frozen (not higher than -10 °С).
Chopped meat. Minced meat is obtained from meat by grinding it on a top with a lattice hole diameter of 2-3 mm. The traditional range of minced meat: beef, pork, homemade, lamb, special meat and vegetable. For the production of minced meat, meat frozen more than once, boars, bulls, lean, pork with signs of yellowing is not allowed. The main raw material for minced meat: beef cutlet meat or trimmed beef of the 2nd grade (minced beef), semi-fat pork or pork cutlet meat (minced pork). The composition of homemade minced meat includes (%): beef (50) and pork (50) meat; special minced meat - beef (20), pork (50), soy concentrate (30).
A new direction in the production of minced meat is the addition of salt, onions, spices, water, and, in some items, bread (minced meat for meatballs, cutlets, etc.).
semi-finished meat consumer demand
31. Semi-finished meat products, nutritional value, assortment, quality assessment, conditions and shelf life of meat semi-finished products. Canned meat, (make a table of assortment, composition). Signs of division into varieties. defects in canned meat (with what defects canned meat is unacceptable in the sale). Types of bombing of canned meat. Types of canned food used in the manufacture of canned meat. Packaging, labeling, shelf life. Draw up a scheme for decoding canned meat (in the form of a table). See attachments.
Semi-finished products are products from various types of meat that are sold prepared for cooking.
Meat semi-finished products are in high demand among the population.
According to the type of meat, semi-finished products are distinguished from beef, lamb, pork and from poultry meat; according to the processing method - natural, breaded, chopped, dumplings, minced meat and others, and according to the thermal state - chilled and frozen.
Natural semi-finished products
For the preparation of these semi-finished products, cooled, chilled and thawed beef and mutton of categories I and II, pork of categories II and III, veal, as well as poultry carcasses of categories I and II are used.
By size, natural semi-finished products are divided into portioned, small-sized and large-sized ones.
Portion semi-finished products are made from the most tender muscle tissue, cut across the muscle fibers in the form of one or two pieces of meat with a total weight of 125 g (tenderloin - 250 g).
Portion semi-finished products from beef are produced in the following types.
Tenderloin - internal lumbar muscles; comes in one piece.
Steak prepared from tenderloin in the form of one piece of pulp without fat, oval or irregularly rounded, 2-3 cm thick.
Fillet differs from a beefsteak with a thickness of 4-5 cm.
Langet, unlike a steak, these are 2 pieces of pulp, almost identical in size and weight, 1–1.2 cm thick.
Beefsteak with a notch - one piece 2-3 cm thick, oval or irregularly rounded, from the pulp of the posterior part. To give it a loose consistency, muscle tissue is beaten off, and cuts in the form of checkers are made on the surface of the piece, which speeds up the heat treatment.
Entrecote - a piece of meat of an oval-oblong shape, 1.5–2 cm thick with a layer of fat up to 1 cm, prepared from the pulp of the dorsal and lumbar parts.
Braised beef - this is one and less often 2 pieces of pulp from the lateral and outer layers of the posterior pelvic part, irregular in shape, 2–2.5 cm thick.
A portion of small-sized semi-finished beef products, unlike portioned ones, consists of finely chopped pieces of meat with a total weight of 125 to 1000 g. Azu, beef stroganoff and goulash can be sold as a commodity by weight.
Assortment of small-sized semi-finished beef products: azu, beef stroganoff, shish kebab, meat for shish kebab, goulash, frying, stew, soup set.
Azu has the form of cubes or sticks of meat 3–4 cm in size, 10–15 g each, cut from the pulp of the lumbar, dorsal and posterior pelvic parts of the carcass. Portion weight - 125 g.
beef stroganoff, unlike azu, they are cut into pieces in the form of oblong sticks weighing 5–7 g.
Shashlik prepared from cuttings. Pieces of 30–40 g are strung on a stick, alternating with slices of bacon and onion. The portion includes 110 g of meat, 8 g of pork fat and 7 g of onions.
Meat for barbecue pieces of tenderloin, 30–40 g each, packaged in portions of 250 and 500 g.
Goulash - pieces of pulp, cut from the hem, as well as from the scapular and subscapular parts, 30–40 g each, with a fat content of not more than 10%. Packed goulash in portions of 125 g.
Roast special - pieces of pulp weighing up to 50 g each, cut across the muscle fibers from the hip and shoulder parts, as well as from the chest part (from the 1st to the 5th rib). This semi-finished product is packaged in portions weighing 250, 500 and 1000 g, as well as in portions of an indefinite mass - from 250 to 1000 g.
Roasting - pieces of pulp from the shoulder part and meat trimmings, indefinite shape, weighing 10–15 g, containing up to 20% fat and connecting films. Packed in portions of 250 and 500 g.
Stew - meat and bone pieces from 40 to 60 g each, meat with fat and bones should be 50% each. For stew, use the cervical, dorsal, lumbar, sacral and thoracocostal parts.
Soup set differs from stew in that the meat and bone pieces are larger and weigh 100–120 g each. The soup set is packed mainly in 1000 g.
Stew beef - meat and bone pieces from the rib part of beef of category I, weighing no more than 200 g, with a bone content of up to 25% by weight of the semi-finished product.
Large-sized semi-finished products from beef produce two types.
Boneless semi-finished product of the highest grade prepared from chilled meat of category I from young animals. This is the pulp of the dorsal, lumbar, hip and scapular parts, freed from tendons and coarse surface films. A boneless semi-finished product is produced in portions of an indefinite mass - from 250 to 1000 g, as well as packaged in 250, 500 and 1000 g.
cutlet meat- pulp in the form of scraps obtained by cleaning large-sized semi-finished products and bones, or pieces from the cervical and intercostal parts and from the flank. Cutlet meat is used, as a rule, for industrial processing (preparation of chopped semi-finished products).
Semi-finished products from pork, lamb and veal are also portioned, small-sized and large-sized.
Portioned semi-finished products from pork and lamb - natural cutlet with bone, escalope, schnitzel and tenderloin; from milk veal - only natural cutlet and escalope. The mass of most semi-finished products is 125 g, and tenderloins - 250 g.
Cutlet natural prepared from the dorsal and lumbar parts of the carcass in the form of one piece of meat with a rib bone. In pork and veal cutlets, the length of the bone is not more than 8 cm, in lamb - 7 cm. The cutlet has an oval-flat shape, and on the side of the costal bone it is concave.
Escalope cut from the pulp of the dorsal and lumbar parts in the form of two slices of approximately the same size and weight, 1–1.5 cm thick.
Schnitzel - a piece of meat of an oval-oblong shape, 2–3 cm thick, prepared from the pulp of the posterior pelvic part.
Pork tenderloin is produced packaged, in portions of 250 g, and lamb - 125 g.
Small-sized semi-finished products from pork(kebab, meat for barbecue, goulash, roast, stew) and lamb (kebab, meat for barbecue, stew, soup set) differ from semi-finished beef products of the same name mainly in the type of meat. In addition, bacon is not added to a portion of pork and lamb skewers, so it contains slightly more meat (115 g) and onions (10 g); in a serving of pork goulash, 2 times (i.e., up to 20%) more fat; in lamb stew, the mass of pieces is less (20–30 g), as well as less fat (up to 15%) and bones (up to 20%).
They produce small-sized semi-finished products in portions of various weights (g): goulash and roast - 125, 250 and 500 each; meat for barbecue - 250 and 500 each; stew and soup set - 500 and 1000 each.
Large-sized semi-finished products from pork, lamb and veal.
Boneless semi-finished pork products they produce two types: for natural chops (from the pulp of the loin with a subcutaneous fat thickness of not more than 1 cm) and pork for stewing (pieces of pulp from the neck).
Boneless semi-finished lamb are prepared from the pulp of the hip, dorsal-scapular (except for the neck and brisket) and lumbar (except for the flank) cuts with a layer of subcutaneous fat of not more than 1 cm.
Made from dairy veal loin(pulp of the dorsal and lumbar parts with costal bones) and brisket(costal part without sternum and without rough part of the flank).
Boneless semi-finished products from pork and mutton are produced in packaged weights of 250 and 500 g and indefinite weight - from 250 to 500 g. Semi-finished products from veal are only of indefinite weight.
Cutlet meat from pork and lamb made from the same parts as beef cutlet meat.
Semi-finished products from poultry meat. At the enterprises of the meat industry, these semi-finished products are made mainly from meat and offal of chickens and hens in the following assortment.
chickens amateur-carcasses or half-carcasses of chickens are laid in rows back up in stainless steel baskets, sprinkling each row with a mixture of salt, black pepper and chopped garlic. Then the baskets are placed in vats with brine (water, salt, mustard powder, acetic acid) and left for a day at a temperature 2– 4 °C. Chickens are sold without brine.
Tobacco Chickens– the carcasses are plaited, beaten to loosen the tissues and rubbed with a mixture of salt, black pepper, chopped garlic and mustard.
Chicken fillet - the pectoral muscles are white, oval in shape, with a superficial film, without skin.
Chicken leg - part of the carcass, including the femur and tibia with adjacent muscles and skin.
To the set for the broth includes the dorsal-scapular and lumbosacral parts without lungs and kidneys, wings, skin and bones from the chest part, trimmings from fillet processing.
Soup set - processed heads with the addition of legs up to 40%.
Set for stew– stomachs and hearts, wings and necks in equal numbers.
Jelly set - heads (up to 40%), necks, wings, hearts, stomachs and legs in approximately equal amounts.
Amateur chickens, tobacco chickens are sold as a bulk product, chicken fillet and chicken legs, as a rule, in packaged portions of various weights, from 250 to 1000 g; sets - in portions of a certain weight - 500 or 1000 g.
Chopped semi-finished products
Meat semi-finished products enjoy a well-deserved recognition of the consumer and every year they occupy an increasingly strong place in the diet of the population.
For catering establishments, these semi-finished products are of particular value, since without them it would be impossible to satisfy the demand of visitors for such widely popular and favorite dishes as steak, beef stroganoff, etc., even in the most limited quantities. After all, from a whole carcass of cattle, which contains only two tenderloins (with a total weight of no more than 3 kg), it would be possible to cook at best 20-25 servings of steak, langet or beef stroganoff, i.e., an amount that in no way satisfies the needs of a large dining room and restaurant.
The advantage of semi-finished meat products is that, by facilitating and reducing the work of procurement shops, reducing the time required to prepare a hot meat dish or snack, they allow increasing the throughput of the enterprise.
Meat processing plants produce semi-finished products under conditions that fully guarantee the freshness, good quality, purity and hygiene of products. The technological process and recipe are built in such a way that for this type of semi-finished product only that part of the meat is used, which strictly corresponds to the product in terms of tissue structure, fatness, quality and culinary properties.
Every year, meat semi-finished products will be supplied to catering establishments in a wider and more varied assortment, every year these products will increase the range of dishes and snacks, reduce and facilitate the production processes of cooking while preserving all the taste and nutritional properties of the best gourmet and gourmet meals. dishes.
For the preparation of semi-finished products, meat processing plants use the meat of cattle, sheep and pigs.
Depending on the structure of meat tissues, mechanical processing and culinary purpose, all semi-finished meat products are divided into natural, breaded, minced and culinary cutting meat. In addition, the industry puts on sale such semi-finished products as frozen dumplings.
NATURAL SEMI-FINISHED PRODUCTS.
.jpg)
These semi-finished products are prepared from the best in structure parts of meat, the most tender and soft, which do not need mechanical processing (loosening, chopping, chopping). These products are produced either in portions, that is, containing 1-2 pieces per serving, or in small pieces.
From beef meat, natural semi-finished products are produced in the following range.
Steak - This is a tenderloin cut into portions, the most tender part of beef meat. Each serving of steak weighs 125 g.
Entrecote prepared from the pulp of the dorsal part (thick edge), cut into portions. Previously, the muscle is released from the tendons. A serving of entrecote weighs 125 g.
Langet made from cuttings. A portion of this semi-finished product consists of two pieces of meat with a total weight of 125 g.
beef stroganoff - a small-sized product made from beef tenderloin and spinal muscle. The meat is pre-cleaned from excess fat and connective tissue, slightly loosened, and then cut into small pieces of 20-30 mm thick.
Goulash are made from the posterior pelvic pulp, taken from beef carcasses of fatty, above-average and medium fatness. To develop this semi-finished product, young meat can also be used. A serving of goulash contains cut pieces of 10–20 g with a total weight of 125 g of meat.
Beef stew - the sacral or chest part of the carcass, chopped into medium-sized pieces together with the bones, packaged in plastic bags in portions of 200 g.
Azu also is a small-sized semi-finished product made from beef tenderloin, stripped of excess Fat, and connective tissue. A serving of azu contains several cubes of meat with a total weight of 125 g.
Shashlik from tenderloin are classified as small-sized beef semi-finished products. Pieces of tenderloin are put on a wooden hairpin - a stick - interspersed with slices of raw pork fat and pieces of onion. Each serving of barbecue contains 110 g of meat, 8 g of bacon and 7 g of onion.
Roast Moscow it is produced from meat trimmings and meat of the 2nd and 3rd grades, freed from tendons, bones and cartilage and cut into small pieces - 20-30 g each. Moscow roast is packaged in portions of 250 g.
NATURAL SEMI-FINISHED PORK PRODUCTS ARE PRODUCED IN THE FOLLOWING RANGE.
Pork cutlet cut from the back of the carcass. This cutlet has a rib bone, stripped of meat and chopped off obliquely. Cutlet freed from excess fat. According to the requirements of the standard, the layer of bacon on it should not exceed 10 mm.
Pork schnitzel are made from the pulp of the hip or dorsal part of the carcass, cut into portions weighing 125 g.
Escalope prepared from pork fillet, stripped of excess fat (the layer of fat on it is not more than 10 mm). This semi-finished product does not have a bone. A serving of escalope contains two slices of meat with a total weight of 125 g.
Pork stew is a medium-sized pieces of meat sawn together with bones (weighing up to 40 g each); packaged in portions but 200 g.
Pork kebab- pieces of fillet (tenderloin) or ham, put on interspersed with onion slices on a wooden stick. A serving contains 115 g of pork and 10 g of onions.
FROM LAMB NATURAL SEMI-FINISHED PRODUCTS ARE PRODUCED IN THE FOLLOWING RANGE.
lamb cutlet- a portioned piece of meat with a rib bone, cut from the dorsal or lumbar part of a lamb carcass. Cutlet weight 125 g.
Lamb schnitzel is a pulp removed from the dorsal, kidney and hip parts of the carcass, freed from tendons and cut into portions weighing 125 g.
Escalope prepared from the fillet of selected lamb carcasses. A 125g serving of escalope contains two slices of meat.
Lamb stew- medium-sized pieces of meat sawn together with bones; prepared from the same parts as pork stew.
Ring notch is a lumbar or dorsal muscle, coiled and cleaved with a wooden hairpin. For this semi-finished product, tender and soft meat is used.
Moscow shish kebab prepared from the pulp cleaned from tendons and bruises, taken from lamb hams, dorsal or lumbar parts of the carcass. Meat-packing plants use meat of fatty, above-average and medium fatness for cooking kebabs in Moscow, which ensures softness and juiciness of the finished product.
Shish kebab pieces weighing 10-15 g each are strung on a thin wooden stick interspersed with onion slices. The total weight of one serving of shish kebab in Moscow is 125 g.
Shashlik in Baku prepared as follows: necks, flanks, shanks and shanks are separated from lamb carcasses of fatty, above-average and medium fatness, and the rest is cut together with bones into medium-sized pieces weighing 25 g each.
PANE SEMI-FINISHED PRODUCTS.
For breaded semi-finished products, soft parts of meat are used, but still needing a little loosening.
So that after mechanical processing the meat tissue does not lose valuable meat juice and does not release it during the roasting process, and the finished product is not dry and hard, these semi-finished products are breaded (rolled) in ground breadcrumbs.
Rump steak prepared from beef meat (dorsal or lumbar carcass). After removing the bones, tendons, bruises, the meat is cut into portions, beaten and, moistened with an egg mixed with water and salt, breaded in ground breadcrumbs. Semi-finished product weight 125 g.
Steak with a notch is prepared from fillet, rump, butt, rump of beef carcasses. The pulp removed from the bones is freed from tendons and bruises and notched - loosened, then moistened with an egg mixture and breaded.
Pork chops moistened with egg mixture and breaded in ground breadcrumbs. Semi-finished product weight 125 g.
Pork chop schnitzel prepared from the same parts of meat as natural, but it is additionally beaten and breaded in ground breadcrumbs. Semi-finished product weight 125 g.
Brains in breadcrumbs prepared from veal or beef brains, slightly boiled in water, freed from the shell, divided into separate parts, dipped in an egg and breaded in ground breadcrumbs.
CHOP SEMI-FINISHED PRODUCTS.
Neck, thigh, shoulder muscles
, containing coarser and tougher connective tissue, are the main raw material for the preparation of chopped semi-finished products.
Careful grinding of meat on special technically advanced machines and the addition of fat, eggs, spices to minced meat ensures good quality for these semi-finished products.
Moscow cutlets contain beef meat (any fatness category) - 25 g, raw bacon - 4.47 g, wheat bread - 7 g, as well as onion, pepper, salt and water. Prepared minced meat is given an oval-flattened shape. Cutlet weight 50 g.
amateur cutlets prepared from meat of beef carcasses of fat, above-average and average fatness. After stripping, the pulp is crushed, mixed with spices, white bread and other ingredients, shaped into a large cutlet with a pointed end and breaded in ground breadcrumbs. Semi-finished product weight 75 g.
Pozharsky pigs cutlets prepared from semi-fat pork (45 g) with the addition of egg melange (2 g), wheat bread (10 g), pepper, salt and water. At the request of the customer, meat processing plants add onions to Pozharsky pork cutlets, as well as to amateur cutlets. Cutlet weight 75 g.
Kyiv cutlets prepared from pork containing up to 30% fat. The semi-finished product recipe contains approximately 30 g of pork, 7 g of wheat bread, onion, pepper, salt, water. The weight of one cutlet is 50 g.
beef schnitzel prepared from minced beef meat of the best quality, having the shape of a flat oval cake. Schnitzel weight 100 g.
Pork schnitzel differs from a pork pozharsky cutlet in weight and shape. The pork schnitzel is given a flat oval shape. This semi-finished product weighs 100 g.
Meatballs have the shape of a ball. They are made according to the same recipe and from the same raw materials as Moscow cutlets. The weight of one piece is 25 g.
Zrazy
made from ground beef stuffed with hard chopped eggs mixed with fried onions and ground breadcrumbs. The weight of the zrazy is 100 g.
MEAT OF CULINARY CUTTING.
Coolie cut meat is separate parts of beef, mutton or pork carcasses, chopped and packaged in relation to their culinary purpose.
The assortment of this semi-finished product, in addition, includes packaged kidneys, brains, pork legs, tenderloin, pork loin, pork ribs, meat blocks.
Frozen meat blocks, meat tenderloin, pork loin and pork ribs are prepared by the industry mainly for public catering establishments.
Culinary cut meat in small packages (0.5 and 1 kg each) is not widely used in large catering establishments.
A frozen meat block contains meat of one type and one category of livestock fatness.
The ice-cream block is made from beef, pork, lamb meat or offal, chopped into pieces weighing from 0.5 to 1 kg, placed in special forms and frozen.
In appearance, the ice cream block resembles a rectangular bar.
Beef tenderloin goes on sale chilled or frozen in the form of a meat block. The weight of one tenderloin varies depending on the breed of livestock and its fatness from 0.6 to 1.5 kg.
Pork loin is cut off from pork carcasses of semi-greasy or ham fatness. The dorsal vertebrae, spinous processes and excess fat are removed.
Pork ribs are cut from chilled pork carcasses. Pulp and fat on pork ribs must be at least 50% of the weight of this semi-finished product.
Beef meat is packaged in 0.5 and 1 kg. For packaging, chilled meat of beef carcasses of below-average, medium, above-average and fatty fatness, as well as young meat is used.
Depending on the structure of the fabric and culinary purpose, packaged meat is divided into two grades: grade 1 - dorsal part, fillet, butt, rump, rump and brisket; 2nd grade - shoulder blade, subrenal edge, brisket and thighs.
Pork meat is also packaged in 0.5 and 1 kg. For packaging, trimmed pork of greasy, semi-greasy and meat fatness is used. The 1st grade includes ham, loin, brisket; to the 2nd - the scapular-cervical part.
Lamb meat is also packaged in 0.5 and 1 kg.
For packaging, chilled lamb carcasses of below-average, medium, above-average and fatty fatness are used.
Packaged kidneys are beef kidneys from carcasses of fat and above-average fatness, packaged in 0.5 and 1 kg.
DUMPLINGS.
The assortment of these semi-finished products, which have received such wide popularity and recognition from consumers, includes extra dumplings, Siberian dumplings and beef, lamb and meat dumplings.
Pelmeni extra are among the highest quality products.
Pelmeni dough is made from premium wheat flour with the addition of eggs or egg melange.
The filling for these dumplings should consist of premium beef meat, fatty pork, onions and black pepper are also added to it.
Public catering establishments receive this semi-finished product frozen and in large packaging - 5 kg each.
Siberian dumplings prepared from flour of the 1st grade, eggs or egg melange.
The filling for these dumplings should consist of beef and pork meat.
To improve the taste, onions and black pepper are added to the filling.
Beef, lamb and meat dumplings prepared from flour of the 1st or 2nd grade with the addition of eggs. The filling for these dumplings is prepared from trimmed meat, as well as meat from heads and hearts. Onions and red peppers are added to the filling.
