Content

Introduction. 3

1. The importance of poultry meat in the human diet. 5

2. Preparation of raw materials for preparing poultry dishes. 10

2.1 Preparation of semi-finished products for stuffing. 19

2.2 Methods of heat treatment. 24

2.3 Preparation of stuffing fillings and sauces used for stuffed poultry dishes. 25

2.3.1 Stuffing fillings. 25

2.3.2 Sauces for stuffed poultry. thirty

3. Development of an assortment and technological process for preparing poultry dishes. 36

3.1 Stuffing whole. 36

3.2 Stuffing in portions. 41

3.3 Stuffing chopped semi-finished products. 45

4. Serving poultry dishes. 48

Conclusion. 50

References: 52

TECHNICAL AND TECHNOLOGICAL MAP No. 1. 54

TECHNOLOGICAL MAP.. 56

TECHNICAL AND TECHNOLOGICAL MAP No. 2. 58

TECHNOLOGICAL MAP.. 60

TECHNICAL AND TECHNOLOGICAL MAP No. 3. 62

TECHNOLOGICAL MAP.. 64

TECHNICAL AND TECHNOLOGICAL MAP No. 4. 66

TECHNOLOGICAL MAP.. 68

TECHNICAL AND TECHNOLOGICAL MAP No. 5. 70

TECHNOLOGICAL MAP.. 72

CALCULATION OF THE CHEMICAL COMPOSITION AND ENERGY VALUE OF DISHES 74

Poultry meat is an important component in human nutrition. It contains many valuable proteins, vitamins, minerals and amino acids.

Three quarters of the total amount of meat consumed is poultry. It occupies 29% in general production meat and about 44% of global trade in meat products. Over the past half century, poultry meat production has increased 19 times. The share of poultry meat in total production is 52.7%

Chicken meat is almost universal: it will help with stomach diseases with high acidity and if it is low. Soft, tender meat fibers play the role of a buffer, attracting excess acid during gastritis, irritable stomach syndrome, and duodenal ulcer. The special properties of chicken meat are irreplaceable in the form of a broth containing extractive substances - with reduced secretion, they force the “lazy” stomach to work. Chicken is one of the easiest meats to digest. It is easier to digest: chicken meat has less connective tissue - collagen, than, for example, beef. Chicken meat is an important component of dietary nutrition for diseases of the gastrointestinal tract, diabetes, obesity, as well as for the prevention and treatment of cardiovascular diseases. In addition, chicken meat, despite the highest protein content, is the lowest in calories.

Bird meat is boiled, stewed, fried, baked, made into cutlets and many other tasty and healthy dishes. However, it is worth considering that about half of the vitamins are lost during heat treatment, so all kinds of salads, herbs and fresh vegetables are an excellent addition to poultry dishes. Sauerkraut is also good with goose or duck.

The topic of our thesis is “ Modern technologies preparing dishes from stuffed poultry."

When researching the topic of this work, we were given the following tasks:

Studying the range of poultry dishes;

Development of assortment and technology for the cooking process;

Analysis of modern trends in food design.

In our work, we offer calculations of the composition and energy value of dishes, ready-made technological maps and cooking diagrams.

The importance of poultry meat in the human diet

Meat and meat products in human nutrition serve as a source of complete protein, fat, minerals and extra active substances, vitamins, the consumption of which is necessary for the normal functioning of the body.

Meat is one of the staple foods. It contains complete proteins, fats, minerals and extractives, vitamins and other vital nutrients, which are presented in optimal quantitative and qualitative ratios and are easily absorbed by the body.

The nutritional value of products is determined by a complex of properties that provide the physiological needs of the human body for energy and basic nutrients ah-nutrients. It is determined by the chemical composition and significance of its individual components.

The most valuable thing in chicken meat is protein. In chicken and turkey meat it is about 20%, in goose and duck - a little less. In addition, it contains polyunsaturated fatty acids to a greater extent than other types of meat, due to which it is not only well absorbed by the body, but also helps prevent ischemia, myocardial infarction, stroke, hypertension, and also maintains a normal level of metabolism and increase immunity. Chicken meat contains more protein than any other type of meat, while its fat content does not exceed 10%. For comparison: chicken meat contains 22.5% protein, while turkey meat - 21.2%, duck - 17%, geese - 15%. There is even less protein in the so-called “red” meat: beef -18.4%, pork -13.8%, lamb -14.5%. But it should be especially emphasized that chicken protein contains 92% of the amino acids necessary for humans (in the protein of pork, lamb, beef - 88.73% and 72%, respectively). According to the minimum cholesterol content of meat chicken breasts, the so-called “white meat”, is second only to fish.

The meat of waterfowl birds (geese - 28-30%, ducks - 24-27%), as a rule, has more fat, while young chickens have only 10-15%.

Poultry meat contains large quantities of vitamins B2, B6, B9, B12, and minerals - phosphorus, sulfur, selenium, calcium, magnesium and copper.

Depending on the nature of the needs and usefulness for the human body, the following values ​​are distinguished: energetic, biological (completeness and effectiveness), physiological, organoleptic, as well as digestibility and safety. Based on the content (g/100g of product) of the three most important nutrients - proteins (B), fats (F) and carbohydrates (C) - the energy value of the product is calculated (kcal/YOg): EC = 4xB + 9xF + 4xU, where 4;9; 4 - coefficients of energy value of proteins, fats and carbohydrates, respectively, kcal/g.

Based on the available data on the chemical composition of the meat of various animals, we can compare their energy value according to Table 1.

Table 1

Indicators of nutritional and energy value of animal and poultry meat, per 100 g of product

Thus, according to literary sources, geese and ducks have the highest energy value among poultry meats, followed by turkeys, then chickens and broilers. Among animal meats, pork has the highest energy value, followed by beef and lamb.

It is believed that the nutritional value and digestibility of animal proteins is higher than that of plant proteins. However, excess or deficiency of complete proteins in food leads to dysfunction of human organs. Biological efficiency is an indicator of the quality of fatty components of food products, reflecting the content of polyunsaturated fatty acids.

Physiological value is determined by the ability of food components to activate the activity of the main systems of the body, due to the presence of physiologically active substances. A special place among physiologically active substances is occupied by vitamins and minerals, organic acids, ballast and phenolic substances.

Poultry meat is a valuable food product. Poultry meat includes carcasses of chickens, ducks, geese, turkeys and guinea fowl, OKP 92 1160 (GOST 21784-76). It contains complete proteins, fats, carbohydrates, vitamins, macro- and microelements. More than 85% of the proteins in poultry muscle tissue are considered complete. They contain all the essential amino acids. The amino acid composition of poultry meat is represented by various amino acids. Highest value of which have lysine (8.7%), leucine (7.8%), isoleucine (3.6%), valium (4.8%), etc. The content of incomplete proteins (elastin, collagen) in poultry meat is 1 .5%, in beef 3% and pork 5%. The limiting amino acids are sulfur-containing amino acids, isoleucine, and valine. The EBC of chicken meat is 2.0.

table 2

Amino acid composition of poultry meat and eggs, mg per 100 g of edible part

Poultry fat contains more unsaturated fatty acids, which are not synthesized by the body in sufficient quantities, but play an important role in human nutrition. It is low in cholesterol. Due to the high content of oleic acid, poultry fat is highly fusible.

The melting point of chicken fat is 23-40°C, turkey 31-32, duck 31 and goose 27-34°C, and beef fat 50°C. There are relatively small amounts of carbohydrates in poultry meat. Poultry muscle tissue contains all water-soluble vitamins; there are very few fat-soluble vitamins. Poultry meat is a good source of B vitamins for humans (mg%): Bi - 0.2-0.4; B2 - 0.1-0.4; B,2 - 0.1-0.4; B6 - 0.5-0.8; RR-4-7 and S-2-6. Other vitamins are found in small quantities.

Muscle tissue is rich in minerals - iron, phosphorus, potassium, sodium, calcium, magnesium, zinc. Microelements - copper, manganese, nickel, cobalt, aluminum and others - are found in small quantities in muscles. The chemical composition of poultry meat varies depending on the type of bird, cross, age, fatness and other factors. Poultry meat has high taste qualities, this is due to both the morphological characteristics of muscle tissue and its physical properties- tenderness and juiciness. A bird's muscle fibers are thinner and there is less connective tissue between them than in other animals. Unlike livestock meat, the intramuscular connective tissue of poultry is less developed and does not have fat deposits.

Poultry meat has a pleasant smell, this is explained by the formation during heat treatment of a specific ratio of substances involved in creating a “bouquet” of taste and aroma. Poultry meat varies in color (white and red) and quality. White meat is mainly the pectoral muscles, red meat is the thigh muscles. Differences in muscle color are due to the presence of the protein myoglobin, which gives the red color to muscle fibers.

Myoglobin (myochrome) is a complete sarcoplasmic protein and is a pigment consisting of globin and a non-protein part - heme, which includes iron. When combined with oxygen, oxymyoglobin is formed, which has a bright red color. Myoglobin acts as an oxygen transmitter, being a kind of oxygen reserve. White meat (pectoral muscles) contains slightly more complete protein, less fat, cholesterol, and phosphatides. White meat is more tender than red meat, which is explained by the thin structure of muscle fibers and less connective tissue. However, red meat is juicier compared to white meat.

2. Preparation of raw materials for preparing poultry dishes

In trade, all broken poultry is sorted by age, sex, fatness and processing method.

Depending on age and sex, chickens are divided into several categories.

Chickens (hens and cockerels) up to seven months of age; weight of an ungutted carcass is from 500 to 1100 g, gutted - from 350 to 750 g.

Pullets and roosters aged from 7 months to 1 year. The average weight of pullets is over 1 kg. In cockerels, spurs are no longer than 1 cm.

Chicken carcasses of chickens over 1 year of age.

Roosters - carcasses of roosters over 1 year of age with spurs longer than 1 cm.

Turkeys, chickens, ducks and geese are supplied to catering establishments plucked, ungutted, semi-gutted and gutted.

An uneviscerated bird has all its entrails, head and limbs left. The intestines are removed from semi-gutted carcasses and a paper swab is inserted. In gutted carcasses, all entrails are removed through a cut in the abdomen, and the head, legs and wings are also cut off.

Poultry is classified into one class or another based on fatness, proper processing (plucking) and appearance of the carcasses.

In terms of body condition, carcasses must meet the requirements given below.

Chickens. Chickens of the highest quality should have well-developed muscle tissue, the ridge of the breast bone should not stand out; the subcutaneous layer of fat is located in a continuous strip from the neck to the tail, and stripes of fat on both sides of the breast; the skin is delicate, smooth, the scales on the legs are smooth.

Chickens of the 1st grade should have well-developed muscle tissue, a slightly noticeable ridge of the breastbone; subcutaneous fat on the back - located in the form of a strip from the neck to the tail.

In 2nd grade chickens, the muscle tissue should be satisfactorily developed, the ridge of the breast bone can stand out, and there should be a narrow strip of subcutaneous fat on the back.

The muscle tissue of grade 3 chickens is poorly developed, the ridge of the breast bone stands out significantly; subcutaneous fat in small quantities only in the tail. With satisfactorily developed muscles, chickens without fat deposits are classified as 3rd grade.

Pullets and cockerels. The fatness indicators for this category are the same as for chickens, but the requirements for the amount of fat are increased. The highest grade pullets and cockerels should have significant deposits of subcutaneous fat on the back and on both sides of the breast. 1st grade pullets and cockerels, unlike chickens, must have fatty deposits in the form of stripes on the breast, etc.

Chickens and turkeys. Top-grade poultry carcasses must have well-developed muscle tissue, a non-protruding brisket ridge, and a rounded fillet; subcutaneous fat should cover the entire carcass in a continuous layer with small gaps on the hips and sides under the wings. The skin is delicate, the scales on the legs are smooth.

The muscle tissue of 1st grade carcasses is well developed, the fillet is round, the ridge of the breast bone is not prominent; significant deposits of fat on the back, at the tail and in the form of stripes on both sides of the breast.

The muscle tissue of grade 2 carcasses is developed satisfactorily. The ridge of the sternum is not very prominent; subcutaneous fat deposits are located in the form of a strip from the neck to the tail.

The muscle tissue of grade 3 carcasses is poorly developed, the ridge of the breast bone is noticeably prominent; fat deposits only in the tail. If the muscle tissue is better developed, then fat deposits may be insignificant, in the form of traces in the tail.

Roosters. The carcasses of 1st grade roosters have developed muscle tissue, a non-prominent sternum ridge, and a rounded fillet; significant deposits of subcutaneous fat in the tail area and on the back, as well as in the form of stripes on both sides of the breast.

The muscle tissue of grade 2 carcasses is developed quite satisfactorily, the ridge of the sternum is outlined; subcutaneous fat at the tail and in the form of a strip on the back.

The muscle tissue of grade 3 carcasses is poorly developed, the sternum crest is prominent; small deposits of fat in the tail. With better development of muscle tissue, fat deposits are allowed only in the form of traces in the tail.

Ducks and geese. High-grade carcasses have well-developed muscle tissue, a rounded breast, and abundant fat deposits. Top grade geese must have a layer of subcutaneous fat at the tail no less than 1.5 cm thick.

To protect the fat from turning green, a triangular cut is made in the tail area to the depth of the entire layer of fat.

The muscle tissue of 1st grade carcasses is well developed, the ridge of the breast bone is barely noticeable; deposits of subcutaneous fat are located in an even layer throughout the carcass, significant accumulations of it in the tail, gaps on the hips and wings.

The muscle tissue of grade 2 carcasses is developed satisfactorily, the ridge of the sternum stands out slightly; a subcutaneous layer of fat covers the entire carcass with gaps on the hips, wings and sides.

The muscle tissue of grade 3 carcasses is poorly developed, the sternum crest is prominent; deposits of subcutaneous fat in small quantities, mainly in the tail.

For processing, carcasses must meet the requirements given below.

Top grade carcasses must be carefully plucked, without any remaining feathers or stumps; There should be no skin breaks, spots or bruises on the carcass. Single light abrasions are allowed, but not on the chest. For 1st grade carcasses, single stumps on the back, light abrasions (there should be none on the breast), no more than two skin tears and no longer than 1 cm each are allowed. In the 2nd grade, carcasses may have slight hemp, mild bruises, abrasions and skin tears no longer than 1 cm each. Carcasses of the 3rd grade may not be plucked clean enough; remains of feathers and hemp, abrasions, scratches and minor bruises are allowed.

The birds' legs should be thoroughly washed and cleaned of limescale build-ups, and their heads should be wrapped in paper.

Killed poultry carcasses arrive at catering establishments cooled, chilled and frozen.

Cooled carcasses are those that have cooled for at least two hours after slaughter. For chilled ones, the temperature inside the carcass should be from 0 to +4°. Frozen carcasses should have a temperature no higher than -6°.

The culinary qualities of frozen poultry are worse than chilled poultry. Poultry, frozen for the second time, has a very mediocre taste and therefore cannot be classified as either the highest or 1st grade.

The variety and fat category of the bird must be indicated on a paper ring attached to the leg or on the paper wrapping of the head. The boxes with birds are also marked with the type and age of the bird. So, on a box with chickens the letter C is placed, on a box with geese - the letter G, etc.

Gutted poultry is designated by the letters EE, semi-gutted poultry by the letter E. Therefore, if there is a designation EE2K, this means that 2nd grade gutted chickens arrived.

Poultry is considered stale if its skin is darkened, covered with mucus, mold, green in areas of fat deposits, or blue in the crop and tail.

A stale bird has sunken eyes and a dull beak. The smell of meat, especially entrails, is unpleasant and putrid.

Culinary use of poultry. The culinary use of poultry depends on the structure of its tissues.

Due to the softness of the tissues, all poultry is generally suitable for roasting. Young chickens and chickens are also used for cooking.

Chickens that are steamed and fried in pieces (sauteed) have a delicate taste.

Adult, but not fatty, chickens are especially good for making broths. Broths made from chickens and old roosters are not aromatic. Broths made from low-fat turkeys have a good taste. Ducks and geese are not used for preparing broths, since broths from these birds are too fatty and cloudy, and the specific smell of poultry, pleasant in fried dishes, is unpleasant in broths. Duck and geese meat is sometimes added to some varieties of borscht, solyanka and rassolnik.

Turkeys are good roasted and are also used for stuffing.

Ducks and geese are usually fried whole carcasses. It is better to stew old poultry, especially geese. Fat ducks and geese are often stuffed. When soaked in fat, minced apples or potatoes acquire a very good taste.

Chicken and rooster meat is used to prepare dumplings and cutlets.

Chicken fillet products - natural and stuffed cutlets - should be prepared from selected chickens, preferably pullets. In this case, complex stripping (cutting the film) is not required, which reduces processing time, reduces the percentage of waste, and most importantly, improves the quality of products. Chicken Kiev is especially tasty.

Poultry meat is also used for preparing cold appetizers and jellied dishes, for pates, and for filling vol-au-vents.

Snack dishes such as chicken and turkey with mayonnaise have a pleasant taste. Cold meat from boiled or fried chickens, chickens or turkeys is added to a variety of salads. Cold goose or duck, as well as cold turkey and chicken meat are included in the “cold meat” snack. Chickens, chickens and turkeys are mainly used for jellied dishes. Boiled or fried poultry can be served cold with a variety of ready-made sauces and ready-made vegetable marinades. Pates, minced meats and fillings are prepared from goose and duck livers. Scallops also have valuable qualities; they are used as side dishes for poultry dishes. The stomach, heart, liver and other offal of poultry are used for pickles and stewing.

Primary processing of poultry and game consists of the following operations: thawing, plucking, singeing, gutting, washing, shaping (dressing) and preparing semi-finished products.

Thawing

Frozen poultry and game are thawed in a storage chamber at a temperature of 3 to 6° or directly in the workshop at 15-20°.

The paper is removed from the carcasses and placed in one row on tables or racks so that the carcasses do not touch. If the carcasses are packed tightly, they become moist, which makes plucking and singeing difficult.

At a room temperature of 14-16°, the carcasses of geese and turkeys thaw after 8 hours, chickens, ducks, wood grouse, grouse and pheasants - after 5 hours, hazel grouse and partridges - after 2-3 hours.

Plucking

The feathers of thawed carcasses are plucked, starting from the neck. In order not to damage the skin, it should be stretched with the fingers of your left hand in the place where the feathers are pulled out.

Pluck the carcass with quick movements of the hands, pulling out several feathers in the direction opposite to their natural growth.

Feathers on the legs and neck of the carcass and stumps on the skin are removed from poultry. The stumps are plucked out with a small knife.

Poultry is plucked immediately after slaughter, since the feathers of a cooled bird are difficult to pull out and the skin can tear. To speed up and facilitate plucking a freshly killed bird, immerse it in hot water (70-80°) for one minute.

singeing

All types of poultry and game are scorched.

Before singeing, the carcasses are straightened so that there are no folds of skin on them. To do this, the wings should be unfolded and, taking the carcass by the head with one hand and the legs with the other hand, stretch it a little and scorch it on a non-smoking flame of a gas or alcohol burner.

Carcasses should be rubbed with bran or flour only if they are wet or if they have to be scorched in a smoky flame (a bunch of dry straw, a splinter, paper rolled up in a tube, etc.). Flour absorbs moisture, as a result of which small hairs remaining on the bird carcass after plucking are easily separated from the skin and quickly burn. When singed in a smoky flame, the soot deposited on the skin of the carcass along with the flour is quickly washed off.

The bird should be seared carefully so as not to damage the skin or melt the subcutaneous fat.

Gutting and washing

Before gutting, in adult poultry, except chickens, and large game, the neck, legs, wings are cut off and the abdomen is cut; The wings of hens and chicks are not cut off.

When removing the neck, they first cut through the skin on it, and then cut off the neck, leaving part of the skin covering it on the chest side, so that when filling the carcass, it can be used to cover the crop part and the place where the neck was cut. The legs are cut off 1-2 cm below the heel joint, the wings - at the first joint. The bird is gutted through a cut in the abdomen; When gutting, the intestines, stomach, liver, heart and lungs are removed. The goiter and esophagus are removed through the cervical opening.

Small game - woodcocks, great snipes, snipe and quails - are skinned from the neck and head, the eyes are removed and gutted through a cut in the neck, from the back, after first removing the throat and crop. Gutted carcasses are thoroughly washed in cold water, changing it two to three times.

Carcasses should only be in water during washing. Excessive exposure of birds to water leads to loss of nutrients and extractive substances. Washed poultry and game carcasses are placed on baking sheets.

Molding (filling)

To give beautiful appearance to poultry and game carcasses appearance, to ensure a more uniform effect of heat during culinary processing, and also for the convenience of cutting finished carcasses into portions, they are shaped (dressed).

Before molding, the thoroughness of the primary processing is checked and at the same time sorting is carried out. Carcasses of old poultry, as well as game carcasses with severely damaged fillets, without shaping, are used for cutlet mass or boiled for preparing cold dishes (salads).

Poultry and game carcasses are shaped in three ways: “in a pocket”, in one thread (cross) and in two threads.

The simplest and easiest way is to mold carcasses “into a pocket”. To do this, the skin is cut on the abdomen and the legs are inserted into these cuts; in chickens, in addition, the wings are tucked towards the back. This method is used when dressing geese, ducks and chickens intended for cooking.

Forming (filling) the carcass “into a pocket”

Carcass tucked into the pocket

“In one thread (cross)” they sew mainly hazel grouse, partridges, black grouse, and pheasants. The carcass is placed on the table with its back down, held with the left hand, and with the right hand a chef's needle and thread are passed through the center of the leg. Then the needle and thread are moved under the carcass to its original position, passed a second time under the end of the sirloin protrusion, the legs are pressed against the carcass and a knot is tied on the back.

“Two threads” are used to stitch hens, chicks and turkeys intended for frying, as well as large game birds (wood grouse, etc.).

To stitch in two threads, the carcass is also placed on its back and a chef's needle and thread are passed through the soft parts of the legs (legs). After this, turning the carcass on its side, the needle is passed first through one wing, then through the skin of the neck, which is used to first cover the place where the neck is cut, and finally through the second wing; The ends of the thread are pulled together and a knot is tied. The second thread is passed through the back muscles, closer to the tail and fillet, the legs are pressed against the carcass and a knot is tied.

Small game is shaped without twine.

Woodcocks, snipes and snipes are shaped as follows: with the blunt side of a knife, the legs in the lower legs are slightly crushed, after which they are intertwined and pressed against the pectoral muscles. The head is bent to the same place and the carcass is secured with a beak, which is passed through a puncture in the soft part of the legs.

In quails and blackbirds, an incision is made on one leg, closer to the knee joint, between the bone and the tendon, and the other leg is inserted into this incision.

To protect small game meat from excessive drying during frying in the oven, the sirloin part of the carcass is usually covered with pork lard, which is cut into thin slices and tied to the carcass with thread. Carefully remove the threads from the finished bird.

The formed carcasses are placed on baking sheets in one row and stored in the cold until cooked.

2.1 Preparation of semi-finished products for stuffing

Stuffing a carcass with bones

Stuffing of poultry carcasses is most often done through a hole in the abdominal cavity or through the throat. Ducks, geese, chickens, broilers (large chickens) are filled completely with stuffing - the entire carcass and neck. When stuffing a turkey carcass with stuffing, it is advisable to fill only the crop of the gutted bird.

It is recommended to stuff chickens and young pigeons by placing the filling under the skin, which must first be carefully separated from the carcass so that a thin layer of filling can be inserted from the edges of the breast to the wings and back. Place the rest of the filling inside the carcass. There should not be too much filling under the skin, otherwise during baking the thin young skin of the chicken will burst and the filling will simply fall out from under the skin.

If the chicken carcass is fried in the oven, then to prevent the carcass from drying out during the frying process, you need to use a kitchen syringe to inject into the wings, legs and breast of the chicken carcass a mixture of hot wine (approximately 100 g), salt and finely ground spices, taken to taste , or a mixture of butter melted in wine.

After filling the prepared bird with the stuffing, you need to carefully sew up the holes through which the stuffing was inserted with thick (spool No. 10) white thread.

Place the stuffed poultry carcasses on a greased sheet or baking sheet with the breast side up, pour over the melted fat or butter and place in a hot oven. While baking, baste the bird with the juices that have accumulated.

When the bird's breast is browned, the carcass should be turned back up. After the bird is fried until soft (when the carcass is pierced with a knife or fork, blood juice stops escaping), you need to lower the oven heat as much as possible and bring the bird to readiness.

Stuffing boneless poultry carcass

Prepare the bird carcass for stuffing, cut off the neck and wings at the second joint. Using a sharp thin knife, cut the skin on the back of the carcass (along from the neck to the tail) and carefully separate the skin and meat from the bones. Break off the wings under the skin at the shoulder joint, break off the legs at the hip joint, and remove the bird’s skeleton, separated from the meat. Salt the remaining skin with meat, legs and wings and leave for 1.5-2 hours.

Place the prepared filling inside the skin with meat and carefully sew it up with white thread. Squeeze the carcass with your hands and shape it, tying the legs and wings with thread.

Preparation for stuffing the necks of fatty birds

Carefully remove the skin from fatty goose or duck necks, thoroughly seared and washed. Sew it up on one side with white thread, fill it tightly with minced meat and sew it up on the other side. Prick the stuffed necks with a fork in several places. Next, the stuffed necks can be baked in the oven, fried in a frying pan with fat, or stewed on a “vegetable bed”, selecting vegetables to taste.

For stuffing, you can also use fatty chicken necks (old poultry or broilers).

Fillet cutlets

Cutlets are prepared from fillets of chickens, turkeys, hazel grouse, partridges, grouse and pheasants. They can be natural or stuffed.

To prepare natural cutlets from processed and washed poultry, first remove the skin from the loin part of the carcass. Then cuts are made in the flanks, the carcass is placed on the back and, giving it a more stable position, first the right and then the left fillet is cut off.

The wing bone of chickens is cut off along with the fillet.

Each fillet consists of a large (outer) and small (inner) fillet. Stripping begins with separating the small fillet from the large one; The tendons are removed from the inner fillet, and the fork bone is cut out from the outer fillet. Then the wing bone is stripped of meat and tendons and at the same time the thickened part is cut off.

The cleaned fillet, moistened with cold water, is placed on a table or board and the outer film is cut off from it with a sharp, damp knife. After this, the large fillet is cut with inside in the longitudinal direction, slightly unfold and cut the tendons in two to three places; then a small fillet is inserted into the cut, from which the tendons are first removed, it is covered with the unfolded part of the large fillet and a cutlet is formed.

To prepare stuffed cutlets, the trimmed fillet is trimmed lengthwise, unfolded in both directions, and then lightly beaten with a hoe to a thickness of 2-3 mm and trimmed in two to three places at the tendon. Thinly chopped pieces of meat, cut from small fillets, are placed on the resulting cuts to avoid breakthroughs. Place chilled minced meat in the middle of the prepared fillet, cover it with a small fillet, which is previously beaten, and wrap the edges of the large fillet, giving the cutlet a rounded pear-shaped shape.

The cutlets are sprinkled with salt, dipped in a mixture of raw eggs with milk or water and breaded in bread crumbs.

The cutlets are breaded immediately before cooking. Cutlets stuffed with oil (Kiev style) are breaded twice so that the oil does not leak out during frying. The shaped cutlet is dipped in a raw egg and breaded in bread crumbs, then dipped in the egg again and sprinkled with bread crumbs.

Semi-finished products are placed in one row on wooden or metal baking sheets, lightly sprinkled with breadcrumbs, and stored in the cold.

Cutlet mass

Cutlet mass is most often prepared from the meat of chickens, turkeys, hazel grouse, black grouse, partridges, wood grouse and pheasants.

When making cutlet mass from poultry carcasses, fillet and leg pulp are used, and from game carcasses (except pheasant and partridge) - only fillet. Pheasant and partridge legs can also be used to prepare cutlet mass, as they do not have a bitter aftertaste. Remove the skin from the fillet and leg flesh and separate the meat from the bones.

The prepared meat is passed through a meat grinder twice, combined with stale wheat bread previously soaked in milk (the crust is cut off from the bread and soaked in milk 30 minutes before use), salted and mixed thoroughly. In addition to bread and salt, ground hot pepper is added to the game cutlet mass. Then the cutlet mass is again passed through a meat grinder, butter is added to it, which is kneaded well before this, and everything is thoroughly mixed again.

Composition of the cutlet mass: for 1 kg of meat - 250 g of wheat bread, 320-350 g of milk or cream, 30 g of butter, 20 g of salt, 0.1 g of ground pepper (the latter is only added to the game cutlet mass).

Cutlets and balls are formed from the cutlet mass.

To check the quality, test fry one cutlet. If the consistency of the finished cutlet is very dense, then milk, cream, and butter are added to the cutlet mass; on the contrary, if the consistency of the cutlet is too weak, add raw poultry or game meat.

Semi-finished products are placed on wooden trays or metal tinned baking sheets, sprinkled with ground breadcrumbs, and before heat treatment they are stored at a temperature of 0 to 5° in refrigerators, refrigerators or on ice for 24 hours.

Dumpling mass

The dumpling mass is prepared from the meat of the same types of poultry and game as the cutlet mass (see above).

Poultry and game meat is separated from the bones, stripped of large tendons and skin, and ground in a mortar until homogeneous mass, then add wheat bread soaked in milk (without crusts). The resulting mass is rubbed through a sieve, placed in a bowl and, setting it on ice, beat the mass with a spatula until fluffy, gradually adding egg white and followed by small doses of milk. Add salt to the beaten dumpling mass and stir well.

The dumpling mass can be prepared in another way. Poultry and game fillets are passed through a meat grinder with a fine grid, white bread crumbs soaked in milk are added, mixed and passed through a grinding machine, and if it is passed through a meat grinder with a fine grid a second time, the resulting mass is additionally rubbed through a sieve.

For 1 kg of meat, take 100 g of wheat bread (without crusts) made from premium flour, 500 g of milk or cream, 3 egg whites, 15 g of salt.

The readiness of the quenelle mass is determined as follows: a small piece of the quenelle mass should be dipped into hot water and, if it floats and remains on the surface (does not sink), then the mass is considered ready.

The longer and more thoroughly the dumpling mass is beaten, the better and more magnificent the products made from it.

When making dumpling mass in large quantities, it should be beaten mechanically - in a food processor or blender.

Food waste

Poultry food waste includes heads, necks, legs, scallops, wings, liver, stomach and heart, while game food waste includes only necks.

Poultry food waste is subjected to the following treatment:

The gallbladder and those areas of tissue on which bile has got in are carefully cut off from the liver;

The heart is cut open and blood clots are removed from it;

The stomachs are cut and the membrane is peeled off from the inside;

The paws are immersed in hot water for 2-3 minutes or scorched over the flame of a gas burner, after which the skin is removed and the claws are cut off;

The heads are also scalded or singed, feathers are removed, the film is removed from the beak and tongue, and the eyes are removed;

The scallops are immersed in hot water for 2-3 minutes and, after being removed from the water, the film is removed with salt and the feathers are cut off at the base; if there are bloody spots on the scallops, then soak the scallops in cold water;

The necks and wings are singed and cleared of stumps.

All processed food waste Before heat treatment, rinse thoroughly in cold water several times.

2.2 Heat treatment methods

Poultry is boiled, poached, fried, stewed, baked. The method of heat treatment depends on the type, fatness, and age of the bird. Processed poultry carcasses are molded before cooking, that is, they are given a beautiful and compact shape. The prepared carcasses are placed in a bowl, poured with hot water (1-1.5 liters per 1 kg of product) and quickly brought to a boil.

Remove the foam from the boiling broth, add chopped roots, onions, salt, cover the dish with a lid and cook at low boil until tender, after which the cooked bird carcasses are removed from the broth, allowed to cool and cut into portions.

The duration of cooking depends on the type of bird and its age. Chickens reach readiness in 20-30 minutes, young chickens in 50-60 minutes, old chickens in 2-3 hours. Geese, ducks, and turkeys are cooked for 1 to 2 hours. Duration of cooking game is 20-40 minutes. Mass loss is 25-28%. Poached chicken, chicken and game fillets, as well as products made from cutlet mass. The prepared semi-finished products are placed in a bowl, filled with broth or water to 1/3-1/4 of their height, aromatic vegetables and salt are added, covered with a lid and simmered. To improve the taste you can add dry wine. To preserve the white color, chicken and game fillets are sprinkled with lemon juice. During the poaching process, the loss of nutrients is less than during cooking. Weight loss when poaching fillets and cutlet products is 12%.

Turkeys, geese and chickens are given 2 pieces per serving (a piece of fillet and a leg). To do this, the carcass is first cut in half lengthwise, each half is divided into fillet and leg, and then chopped into the same number of pieces.

When portioning poultry, especially large ones (turkeys, geese, ducks and chickens), you can cut out the back bone. To do this, the bird is cut lengthwise into two parts so that one half is left without the back bone. Then the dorsal bone is cut off from the second half, and then proceed as indicated above.

Boiled poultry, cut into portions, is poured with hot broth and stored on a steam table in a sealed container. The broth remaining after cooking is used to prepare sauce or side dish (crumbly rice porridge).

2.3 Preparation of stuffing fillings and sauces used for stuffed poultry dishes

2.3.1 Stuffing fillings

Minced meat for stuffed chicken breast "cordon bleu"

Minced bread with raisins and apples.

Cut the bread into small cubes and fry in oil. Saute onion, parsley and dill and combine with prepared bread, raisins, water, diced apples. Mix everything well and use for stuffing poultry.

Minced meat with pistachios for stuffing chicken

Chicken meat, dry white bread soaked in milk, mince, add pistachios (not crushed); salt, pepper and other spices to taste.

Minced meat with bread and potatoes

Cut the bread into small cubes and fry in butter until golden brown. Fry on vegetable oil chopped onion, diced potatoes. Combine all the prepared products, add herbs, pour over melted butter and use for stuffing turkey and duck.

Minced meat with cranberries.

Cut the bread into cubes and fry in oil. Wash the cranberries, dry, crush, add sugar and after an hour mix with the prepared bread, season with pepper, salt and mix carefully. Use for stuffing poultry.

Minced pork and tongue

Pass the chicken pulp and pork meat through a meat grinder, add eggs, milk, salt and spices. Add diced boiled tongue to the prepared minced meat.

Flour filling with onions (for stuffing pizza necks)

Grind the flour with chicken or goose fat cut into small pieces, add grated onion, salt, ground black pepper and mix well.

Filling with raw potatoes and onions

Grate the potatoes on a coarse grater, pour boiling milk over them, let stand for a while and strain through a sieve. Add fat, flour, sautéed onions, salt, ground pepper and mix everything well.

Filling with grated cheese and liver

Mix flour and semolina, add finely chopped onion, liver and raw poultry fat, season to taste with salt and ground black pepper.

Porridge filling with cracklings

Cook steep buckwheat or millet porridge, add finely chopped onion, well fried with fresh pork cracklings, and add salt and pepper to taste.

2.3.2 Sauces for stuffed poultry

Red wine and garlic sauce

Pour grape vinegar into the pan, add crushed ham bones, chopped parsley, celery, green onions, garlic, peppercorns and cook over low heat for 15-20 minutes. Then pour in the hot red base sauce and cook until it reaches the consistency of regular cream. After this, strain the sauce, pour in red wine, add red pepper, salt and boil again. The sauce is served with game and poultry dishes.

Red main sauce 800 g, ham bones 150 g, red wine 100 g, grape vinegar 200 g, green onions 50 g, celery and parsley 60 g, garlic 5 g, red hot pepper 0.01, peppercorns 2 g.

Mushroom sauce with fresh tomatoes

Pour chopped tomatoes with chicken broth, add pepper, bay leaf, finely chopped onion, parsley root and cook for 40-50 minutes. Combine with mushroom sauce and cook for another 15-20 minutes. After this, rub through a sieve, pour in the wine and bring to a boil. Season the finished sauce butter.

Serve with poultry dishes, stewed meats, potato croquettes and stewed vegetables.

Mushroom sauce - 800g; tomatoes - 400g; chicken broth - 250 ml; onions - 50g; parsley root - 30g; black pepper (peas) – 5 g; bay leaf - 2 pcs.; dry white wine - 100 ml; butter - 50g.

Mix flour and sugar, add pineapple juice little by little, mix well. Pour in the pepper, pour in the vinegar. Mix the mixture well. Warm in an open container for 15 minutes. Stir several times during cooking. Bring to a boil, cook until thickened.

Bell pepper - 800 g, pineapple juice - 1/2 cup, sweet vinegar 3% - 100 g, flour - 30 g, sugar - 15 g, salt to taste.

Pyongyang sauce

Peel the champignons, boil in salted water, strain well and cut into strips, fry in butter. When the mushrooms begin to take on a golden hue, add finely chopped shallots, wine and evaporate half over high heat.

Then combine with golden gravy and tomato sauce and leave on low heat for 20 minutes. And season with salt and ground black pepper to taste.

Remove from heat, add the remaining butter and finely chopped herbs. Serve the sauce with grilled meat or poultry dishes.

800 g champignons, 150 g butter, 50 g tomato sauce, 100 ml dry white wine and 150 g shallots. 50 g finely chopped parsley and tarragon, ground black pepper and salt to taste.

Nut sauce with meat broth

Finely chop the onion and fry in butter until golden brown. Pour in the broth, stir and bring to a boil. Add flour diluted in a small amount of cold broth and cook in a water bath while stirring until thickened. Add chopped garlic, nuts, vinegar, ground cinnamon and cloves, red sweet pepper and bay leaf. At the end of cooking, add finely chopped parsley, dill, and mint.

600 ml strong meat broth, 150 g onions, 150 g butter, 150 g crushed nuts, 15 g wheat flour, 5 g garlic, 15 g vinegar, 3 g each ground cinnamon, cloves, red pepper, 2 bay leaves, 20 g each parsley, dill and mint, salt to taste.

Garo sauce (Georgian cuisine)

Grind nuts, finely chopped cilantro, salt together, dilute with wine vinegar, then broth, adding both gradually and stirring all the time, and then add finely chopped onion, boil for about 10 minutes and remove from heat.

Beat the egg yolks thoroughly, dilute them gradually with a few spoons of warm, but not hot sauce, and then just as gradually pour this mixture into the sauce, stirring continuously to prevent the eggs from curdling.

400 ml chicken broth, 200 g peeled walnuts, 100 g onions, 2-3 eggs (yolks), 15 g cilantro, 50 ml 3% wine vinegar, 5 g garlic, salt to taste.

This sauce is usually served with roasted turkey or chicken.

Applesauce

Rinse the apples in cold water, chop, remove the seeds and cook in a sealed container until tender. The boiling of water should be at least 1/3 of the original volume. Cool the cooked apples and rub through a fine sieve. Add sugar and cinnamon powder to the resulting applesauce and cook for 10-12 minutes, stirring with a spatula. Before serving, whisk the sauce.

600 g apples, 350 ml water, 250 g sugar, a little ground cinnamon.

Serve hot with roast goose, duck, or meat.

Apple and white wine sauce

Cut the washed apples into slices, remove the core, pour in sugar syrup (cooked from 300 g of sugar, 400 ml of water, lemon juice, zest and nutmeg) and cook in a sealed container for 10-15 minutes. After this, rub the mass through a sieve, pour in the wine and bring to a boil. The consistency of the sauce should resemble that of heavy cream.

800 g Antonov apples, 400 ml water, 300 g sugar, 60 g lemon, 1 g nutmeg, 200 ml dry white wine.

Serve with roast goose, duck, and also use to prepare sweet and sour sauce.

This sauce can also be prepared from different fragrant varieties of apples.

Berry or fruit sauce

Add the puree to the sauce a few minutes before the end of cooking. First rub the jam with seeds and peel through a sieve. Season the sauce with sugar, you can also add cloves and cinnamon.

Brown main sauce 700, 150 g apple, currant, lingonberry or plum puree, 150 g sugar.

Serve with boiled and fried beef, leggings and dishes made from minced meat and tongue.

Currant, cherry, lingonberry or gooseberry sauce

Melt the margarine and brown the flour in it until light yellow. Add liquid, bring to a boil, add fresh berries and cook until fully cooked. Pass the sauce through a sieve, bring to a boil again and season.

If berry puree is used instead of fresh berries, then there is no need to strain the juice through a sieve.

600 ml of broth or water, 60 g of margarine, 60 g of wheat flour, 400 g of fresh berries and 20 g of sugar or 600 g of berry puree, grated lemon zest, parsley, salt to taste.

Serve with poultry and game, rabbit and hare.

Gooseberry sauce

Peel the gooseberries, rinse, pour in sugar syrup (cooked from 200 g of sugar and 800 ml of water with the addition of nutmeg, cinnamon and cloves) and cook for 10-15 minutes. Rub the berries along with the broth through a fine sieve so that the gooseberry seeds remain on the sieve. Bring the resulting puree mass to a boil and, while continuously stirring, pour in the starch diluted in cold water in a stream, then add wine and bring to a boil again.

Serve with fried meat, poultry, rabbit. Can be served with puddings.

400 g gooseberries, 200 g sugar, 35-40 g potato starch, 100 ml dry white wine, 800 ml water, 2 g spices (cinnamon, nutmeg and cloves).

Barberry sauce

Melt the margarine and brown the flour in it until light yellow. Add liquid, cook for 5-6 minutes. Then add crushed barberries or jam from them, cook for another 10 minutes, add salt, season with parsley and sugar, strain.

500 ml of broth or water, 30 g of margarine, 30 g of wheat flour, 100 g of fresh barberries or jam from them, parsley, 15 g of sugar, salt to taste.

Serve with goose, duck and game, as well as wild game meat.

Grape sauce

Wash fresh grapes and remove seeds. Wash the raisins, soak and chop. Heat the margarine and fry the flour in it until it turns light brown. Add liquid and grapes, cook for 10-15 minutes, then pour in the egg yolk mixed with cream, add seasonings. No more cooking.

500 g of fresh grapes or 200 g of raisins and 300 ml of water, 40 g of margarine, 40 g of wheat flour, 400 ml of broth or water, 200 g of cream, 2 eggs (yolk), 10 g of sugar, salt to taste.

Serve with poultry and rabbit dishes.

Lingonberry jam sauce

Chop the onion and pour boiling water over it, then rinse it in cold water and put it in a saucepan, pour in wine vinegar, lemon juice, water, add spices, “Yuzhny” sauce, lingonberry jam and cook for 7-10 minutes. After this, rub the mixture and bring to a boil, pour in the starch diluted in cold water with continuous stirring and bring to a boil again.

300 g lingonberry jam, 60 g lemon, 50 ml wine vinegar, 40 g Yuzhny sauce, 120 g onions, 3 g spices (cinnamon, cloves, nutmeg), 20 g potato starch, 700 ml water.

Serve with dishes of black grouse, wood grouse, hazel grouse, partridge, game meat and roast turkey.

. Development of assortment and technological process for preparing poultry dishes

3.1 Stuffing whole

Chicken stuffed with vegetable salad

Using a knife, remove the fillet from the chicken ribs. Place the prepared vegetable mixture on the ribs, season with mayonnaise, and garnish with herbs.

For the vegetable mixture:

Cut cucumbers, tomatoes, peppers, cheese into cubes, add olives cut into slices and pitted olives, green peas.

Chicken stuffed with fruit mixture

Wash the chicken, dry it, rub it with a mixture of salt and pepper and fry it whole in the oven in grill mode.

Using a knife, remove the fillet from the chicken ribs. Place the prepared fruit mixture on the ribs, season with yogurt, and garnish with fruit.

Prepare fruit salad: cut orange, mango, apple into slices. Add chopped walnuts. Mix.

Chicken stuffed with rice and prunes

Season the thoroughly gutted chicken with salt and pepper inside and out, and fry until golden brown.

Giblets - stomach and heart - boil and chop finely, fry along with finely chopped onion and mix with washed rice. Wash the prunes and pitted raisins, cut the prunes into noodles. Mix everything, add salt and pepper, pour in a cup of the broth in which the giblets were cooked, and cook until the liquid reduces. Stuff the chicken with this mixture, sew it up and simmer, adding carrots, celery, onions, white wine broth.

Serve the chicken with fried potatoes, cutting the bird into pieces.

Sunday Stuffed Turkey

Clean the turkey. Remove the bones, add water and cook. Prepare the filling: mince the turkey liver, gizzard, heart, stew and lard twice. Then add breadcrumbs, softened butter, eggs, ground or chopped nuts, finely chopped parsley, nutmeg, grated zest, salt. Mix the filling thoroughly, dilute with cream if necessary. Fill the turkey with stuffing, sew it up, press the wings and legs to the body, and tie it with thread. (Do not stuff the turkey too tightly with stuffing; the seam may rip during frying). Strain the bone broth and add dried mushrooms, whole onions, carrots, salt, parsley. Place the prepared turkey wrapped in cheesecloth into the broth and simmer covered over low heat. After 1 hour, add pepper and bay leaf. If you want to give the stuffed turkey the taste of a fried bird, shortly before the end of stewing, remove the turkey from the broth, remove the cheesecloth, place the bird on a baking sheet with thin slices of bacon, grease it with oil or cover it with strips of bacon. Fry in the oven until a brown crust forms, pouring broth or sour cream. Place the fried turkey on a plate with potato croquettes, a salad of pickled fruits (pears, pumpkin, plums, apples, cherries) or stewed vegetables.

Honey duck

Chicken stuffed with pork and garlic

Weigh the processed chicken carcass (plucked, gutted, singed and well washed), remove it from the bones - to do this, cut it along the ridge and, pulling off the skin with the flesh of the meat, carefully remove all the bones from the carcass, cutting the tendons with a knife.

Wash the boneless pork, cut into small pieces (no larger than 5x5 mm), add salt and pepper, add mashed garlic and finely chopped marjoram, mix everything, adding a glass of water.

Stuff the prepared chicken carcass with the resulting minced meat, roll it into a roll, wrap it in food foil and, placing it in a mold or frying pan, bake in an oven heated to 180C. Bake for 2 hours.

Then cool, put under a press and place in the refrigerator. Serve cold.

Tutyrgan tavyk - stuffed chicken(Tatar dish)

Take a young chicken (fat or medium fat). When processing freshly slaughtered poultry, feathers should be pulled out carefully (so as not to damage the skin). The chicken needs to be scorched so that no small fluff and hairs remain. The neck should be cut off from the body approximately 3-4 cm higher, the legs lower knee joint, 2 cm, wing tips - along the edges, salt and pepper to taste. Pull the skin on the neck away from the breast, and trim the neck (without skin) by another half.

Make an incision in the abdomen, remove the entrails, and remove the crop through the throat opening. The chicken treated in this way is washed outside and inside with cold water. From the front, starting from the neck, carefully, so as not to tear, separate the skin from the meat of the carcass with your finger (from the back, brisket, hind legs). The chicken skin separates easily from the meat. The peritoneum needs to be sewn up with thin threads, and the neck should be pushed inside the brisket so that the minced meat does not leak into the carcass. Then try to inflate the separated skin from the neck side. The skin puffs up well, which means the chicken is ready for stuffing. If air is escaping anywhere, that spot on the skin needs to be found and stitched up.

To stuff the chicken, take fresh eggs, release them into a separate bowl, add salt, pepper and mix thoroughly with a wooden spoon. Then pour in the cream and mix again. If the chicken is lean, you can add a little butter to the eggs. Pour the resulting mixture - minced meat with a spoon between the skin and meat of the chicken from the neck side. After stuffing the chicken, tie the neck hole in the skin tightly with white thread. To prevent the skin from bursting and to maintain its shape, the chicken should be wrapped in a napkin or gauze and placed in slightly boiling salted water.

It is necessary to carefully monitor how the stuffed chicken is cooked. If you are not careful, the skin may burst and the minced meat will leak into the broth. Cook over low heat for 1-1.5 hours. When the chicken puffs up in the hot broth, pierce the skin in several places with a thin needle and release the air. The cooked chicken should be placed in the oven and baked until golden brown. Serve with boiled potatoes or rice.

3.2 Portion stuffing

Peel the mushrooms, onions and garlic, chop finely and fry in vegetable oil.

Cut the ham and pickles into small cubes. Mix with mushrooms, onions and garlic. Add chopped herbs and mustard.

Wash the chicken fillet, cut it in half, and cut a pocket in each piece with a knife. Stuff the fillet with the prepared minced meat.

Dip stuffed chicken fillet first in milk, then breaded in flour and breadcrumbs.

Fry the prepared fillet in a frying pan in vegetable oil until cooked.

Chicken breast rolls with mushrooms

Grate the cheese on a coarse grater and mix with crushed nuts. Fry the champignons together with the onion until golden brown. Wash the chicken breasts, dry and pound. Add salt and pepper to taste. Place mushrooms and onions in the middle of each breast, wrap it with a roll, secure the edges with toothpicks or tie with thread.

Place in water, let it boil and remove. Place on a greased baking sheet, sprinkle with cheese and nuts and bake in the oven at 200 C for 20 minutes.

Boiled chicken rolls with omelet

You will need 3 large legs. They must be carefully removed from the bones, being careful not to damage the skin. Pour cold water over the bones with the remaining meat and cook a little broth - about half a liter. Prepare an omelet. To do this, mix 4 eggs, 250 g of mayonnaise, finely chopped garlic and parsley in a bowl.

Bake three omelet pancakes.

Place the chicken skin side down on a sheet of cellophane for baking, add salt and pepper, place the omelette and carefully and tightly roll the roll.

Fold the edges of the cellophane and tie with thread.

Carefully place the resulting rolls into the boiling broth and cook for an hour.

Cool in the broth, then transfer to a plate under pressure and cool.

Slice before serving.

Chicken roll with bacon and melted cheese

Lightly beat the fillet pieces, add salt and pepper. Place a slice of bacon on each piece. Spread with melted cheese. Roll it all up. Pinch the roll with a wooden toothpick. Place the rolls on a baking sheet or tray, sprinkle with vegetable oil. Bake in the oven at a temperature of 200. Baking time - 20-25 minutes.

Chicken fillet cutlet stuffed with liver

Prepare these cutlets in the same way as described above. Prepare minced meat from a mixture of thick milk sauce and half and half with liver, prepared as for pate. Add raw egg yolk, boiled chopped champignons, salt and pepper to the minced meat. Cut the minced meat into pieces weighing 40 g, giving them a flattened pear shape.

Salt the formed cutlets, moisten them in egg and bread them in white bread crumbs, giving the cutlet an oval shape. Fry the cutlets in a shallow saucepan or in a cast iron frying pan with oil and finish frying in the oven.

When serving, place the cutlet on a dish, pour over oil and garnish with potatoes (straws) and baskets of unleavened or puff pastry filled with peas and carrots.

Serve the Madeira sauce separately.

Stuffed cutlet cheese

Pass the chicken pulp through a meat grinder twice, add salt and mix.

Serve boiled rice and fresh vegetables as a side dish. Decorate with greenery.

Chicken cutlets “Lakomstvo”

Pass the fillet through a meat grinder, add salt and pepper, mix well with milk, and beat. Prepare minced meat. Boil pre-soaked mushrooms, chop finely and mix with fried onions. Roll out the meat mass into 4 thin layers, put minced meat in the middle of each and form cutlets. Dip them in beaten egg, coat in breadcrumbs and fry. Garnish with potatoes, cabbage, cucumbers, apples.

Chicken cutlets stuffed with nuts

Pass the chicken fillet through a meat grinder. Add milk, salt, eggs, melted butter, semolina (if you used minced meat and not fillet).

Chop the walnuts, fry in a dry frying pan, sprinkle with flour, stir, add milk, salt, boil until thickened and cool.

Make a flatbread with a diameter of about 10 cm from the minced meat, place about a tablespoon of filling in the center, connect the edges of the flatbread and form an oblong cutlet.

Then dip the cutlet in the egg, roll in breadcrumbs and fry in vegetable oil. Place the cutlets in the pan and place in the oven for 5-10 minutes.

4. Serving poultry dishes

Technological process The preparation of the dish ends with its decoration and release. A beautifully decorated dish stimulates the appetite, attracts attention and improves the absorption of food.

The design of the dish largely depends on the combination of side dishes, the shape and size of the food cut, taste and color.

Products must be in harmony with each other not only in color, but also in taste. White sauces go well with poultry in color and taste.

The following are served as a side dish for poultry: boiled or fried potatoes, boiled or stewed vegetables, potatoes and vegetables in milk sauce, mashed potatoes, crumbly porridge, boiled or steamed rice, green peas. It is recommended to serve boiled poultry with steam or white sauce and an egg.

When preparing a dish, the dishes in which the food is served are of great importance. Each dish must be served in appropriate containers. It should be without broken edges, chips or cracks. The sides of the dishes should not be completely covered with food. In combination with colorfully decorated side dishes, the dish will have a particularly attractive appearance.

The taste of food largely depends on its temperature. Some dishes are only tasty when served hot, while others are only tasty when served cold. It has been established that hot main courses at the time of consumption should have a temperature of no lower than 55 - 60 C. To maintain this optimal temperature, the dishes are heated to 30 - 40 C before serving hot dishes.

The whole stuffed bird is served on a round porcelain dish, with curlers placed on the legs. Green salad, canned fruits and berries, white and red cabbage are used as a side dish.

Hot poultry cutlets are served on a nickel silver dish at the festive table, shish kebab is served on an oval metal dish with a skewer, a side dish and sauce are served separately in a salad bowl in a porcelain gravy boat. It is customary to eat poultry dishes with a knife and fork, while chopped products (cutlets, meatballs, zrazy, etc.) are eaten only with a fork.

Conclusion

Stuffing presupposes the presence of any whole, intact, closed-shell food product (for example, a whole chicken, duck, goose, turkey or whole pumpkin, zucchini, whole fish - pike, carp). Its internal cavity is freed from natural filling (entrails, seeds) and filled with some kind of filling prepared from other food materials (vegetables, fruits, grains) or from part of the same food materials (meat, fish, poultry), but crushed and flavored with spices so that they differ in taste from the main food shell.

Stuffing is the preparation of fillings and their use in dishes and products. The Russian term corresponding to stuffing is repairing. “Chopped” means stuffed. “Chopped chicken” and “pickled pumpkin” have been known since the 17th century.

Stuffing can be complete, when only the outer shell of a particular product is used (for example, only the skin of chicken or pike), and the filling is the meat of this bird or fish, turned into minced meat and mixed with other products - rice, dried fruits, beets, onions and so on.

Stuffing can be ordinary, ordinary or natural, when some natural cavity is simply filled with minced meat (for example, the stomach, abomasum of a cow, calf or sheep, or whole apples are placed instead of the entrails of a duck or goose) and, therefore, preparatory operations for stuffing are reduced to a minimum, determined by the natural need to simply fill the void and thereby facilitate the heat treatment of the product.

Finally, stuffing can be partial, when minced meat is introduced into a particular product as a by-product, constituting a smaller part of the dish, or stuffing does not involve penetrating the main raw material to its full depth. So, for example, rolls, casseroles, and zrazy can be considered partially stuffed, where the minced meat forms a narrow layer, barely noticeable in appearance, but in terms of taste creates only a slight accent to the dish. Partial stuffing can also be considered as adding a small amount of garlic and celery filling into a shallow cut of eggplants intended for pickling.

Natural stuffed dishes have been preserved and remain unchanged in all national cuisines. It is they who today have become increasingly associated with festive, solemn, traditional - therefore, goose stuffed with Antonovka, and turkey with potatoes and pickled cherries or plums, and chicken with rice and dried apricots remain an eternal monument to the best works of national culinary art and composition and are accepted as Europe and the East as ceremonial dishes among different nations.

List of used literature:

1. Bird. Lagutina L.A., Lagutina S.V., series “The Lagutins’ Culinary School”, publishing house “Phoenix”, Rostov n/a, 2006

2. Bogucheva V.I. Cooking technology. – Rostov n/d: Phoenix, 2007. – 374 p.

3. GOST R 50647-94. Public catering. Classification of enterprises. – M.: Gosstandart of Russia, 1995. – 21 p.

4. GOST R 50763-95. Catering. Culinary products sold to the public. Are common technical specifications. – M: Gosstandart of Russia, 1995.

5. one system technological documentation ST SEV 875-78.3.1001-81. General provisions. – M.: Standards Publishing House, 1981..

6. Kovalev V.M., Malinin N.P. Russian cuisine: traditions and customs. – M.: Soviet Russia, 1990.

7. Cooking. Reference manual. /N.I.Guba, B.G. Lazarev. – K.: Vishcha school, 1987. – 263 p.

8. Nutrition culture. Encyclopedic reference book / edited by I.A. Chekhovsky. – Minsk, 1993. – 544 p.

9. National standard of the Russian Federation GOST R 50762-2007. “Catering services. Classification"

10. Public catering. Collection of documents. – M.: Omega-L, 2006.

11. Organization of production and service in public catering establishments. – M.: Economics, 1986.

12. Parfentyeva T.R., Starodubtseva Z.A. Meat and fish products. M.: Economics, 2001.

13. Nutrition and Society No. 1 – No. 12. – M.: 2007.

14. Pokhlebkin V.V. National cuisines of the peoples of the world. – M.: Tsentrpoligraf, 1990. // www.kylinaria.ru

15. Pokhlebkin V.V. National cuisines of our peoples. – M.: Tsentrpoligraf, 2009. - 639 p.

16. Collection of recipes for culinary products and dishes. - M.: Citadel-trade, 2005. - 752 p.

17. Collection of recipes for culinary products and dishes. Regulatory and technological documentation. - M.: Khlebprodinform, 1986. -386 p.

18. Cook's Handbook / Ed. MM. Efimova. M.: PROGRESS, 2003. -471 p.

19. Directory of catering technologist / A.I. Mglinets, G.N. Lovacheva, L.M. Aleshina et al. M.: Kolos, 2003. -541 p.

20. Handbook of catering technologist / Ed. O.I. Ovsyannikov. M.: Food industry, 2001. -489 p.

TECHNICAL AND TECHNOLOGICAL CARD No. 1

Honey duck

1 AREA OF USE

1.1 This technical and technological map applies to “Honey Duck”.

2. LIST OF RAW MATERIALS

2.1 The following products are used to prepare Honey Duck:

Duck GOST 21784-76

Rice groats GOST 6292-93

Onions GOST 27166--86

Carrot RST RSFSR 369-77

Honey GOST R 52451-2005

Spices GOST 29053-91

Salt GOST 51574-2000

2.2 The raw materials used for the preparation of “Honey Duck” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. RECIPE

3.1. Recipe for Honey Duck.

4. TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the “Honey Duck” dish is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2 Wash the duck well and dry. Peel and chop the onion and carrots, fry in vegetable oil. Wash the mushrooms, chop finely and fry in vegetable oil. Boil the rice until half cooked, rinse. Mix everything, salt, pepper and stuff the duck. Rub the top of the carcass with salt and pepper. Coat with honey and bake until done.

5.3 Implementation time – 2 hours.

ROUTING

Name of dish: “Honey Duck”

Portion yield: 150 g.

Wash the duck well and dry. Peel and chop the onion and carrots, fry in vegetable oil. Wash the mushrooms, chop finely and fry in vegetable oil. Boil the rice until half cooked, rinse. Mix everything, salt, pepper and stuff the duck. Rub the top of the carcass with salt and pepper. Coat with honey and bake until done.

Quality requirements

Appearance – a whole duck carcass laid out on a porcelain dish, with a golden-brown crust;

Consistency - soft, juicy with a crispy crust;

Color – light or dark brown when cut;

The taste and smell are delicate with an aroma characteristic of baked duck.

Implementation time – 2 hours.

TECHNICAL AND TECHNOLOGICAL MAP No. 2

Stuffed chicken duck "cordon bleu"

1 AREA OF USE

1.1 This technical and technological map applies to “Stuffed chicken breast “cordon bleu”.

2. LIST OF RAW MATERIALS

2.1 The following products are used to prepare Stuffed Chicken Breast Cordon Bleu:

Chicken meat GOST 21784-76

Fresh champignons TU 9735-002-55941439-2001

Onions GOST 27166--86

Garlic GOST 27569-87

Mustard RST RSFSR 253-87

Pickled cucumbers GOST 7180-73

Greens OST 10-269-2000

Ham TU 9213-007-000002255-99

Wheat flour GOST R 52189-2003

Spices GOST 29053-91

2.2 The raw materials used for the preparation of “Stuffed chicken breast “cordon bleu” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. RECIPE

3.1. Recipe for Stuffed Chicken Breast Cordon Bleu.

4. TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the dish “Stuffed chicken breast “cordon bleu”” is produced in accordance with the collection of recipes and culinary products for public catering establishments 2008.

4.2 Peel mushrooms, onions and garlic, chop finely, fry in vegetable oil. Cut the ham and pickles into small cubes. Mix with mushrooms, onions and garlic. Add chopped herbs and mustard. Wash the chicken fillet, cut it in half, and cut a pocket in each piece with a knife. Stuff the fillet with the prepared minced meat. Dip the stuffed chicken fillet first in milk, then bread in flour and breadcrumbs. Fry the prepared fillet in a frying pan in vegetable oil until cooked.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

5.1 Served on a round porcelain dish. Before serving, decorate with greens.

6. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic characteristics of the dish:

Consistency - soft, juicy with a crispy crust;

6.2 Physico-chemical indicators:

mass fraction of dry substances, % (not less) _______

mass fraction of fat, % (not less) _______

mass fraction of salt, % (not less) _______

6.3 Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10;

bacteria of the coli group, not allowed in the product mass, g 0.1

caugulase-positive staphylococci, not allowed in the product mass, g 1.0

Proteus are not allowed in the product mass, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.

7. FOOD AND ENERGY VALUE

ROUTING

Name of dish: “Stuffed chicken breast “cordon bleu”

Portion yield: 150 g.

Description of the technological process

Peel the mushrooms, onions and garlic, chop finely and fry in vegetable oil. Cut the ham and pickles into small cubes. Mix with mushrooms, onions and garlic. Add chopped herbs and mustard. Wash the chicken fillet, cut it in half, and cut a pocket in each piece with a knife. Stuff the fillet with the prepared minced meat. Dip the stuffed chicken fillet first in milk, then bread in flour and breadcrumbs. Fry the prepared fillet in a frying pan in vegetable oil until cooked.

Quality requirements

Appearance – fillet with a golden-brown crust, decorated with herbs;

Consistency - soft, juicy with a crispy crust;

Color – golden-brown, white when cut;

The taste and smell are delicate, with an aroma characteristic of chicken.

Implementation time – 2 hours.

Chicken cutlets, stuffed chicken liver and mushrooms

1 AREA OF USE

1.1 This technical and technological map applies to “Chicken cutlets stuffed with chicken liver and mushrooms.”

2. LIST OF RAW MATERIALS

2.1 To prepare “Chicken cutlets stuffed with chicken liver and mushrooms” the following products are used:

Chicken meat GOST 21784-76

Wheat bread GOST R 52189-2003

Milk GOST 13277-79, OST 40140-79

Chicken liver TU 9216-226-23476484-99

Eggs GOST 2531-01

Breadcrumbs TU 9196-032-00370797-04

Spices GOST 29053-91

Table salt GOST 51574-2000

2.2 The raw materials used for the preparation of “Chicken cutlets stuffed with chicken liver and mushrooms” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. RECIPE

3.1. Recipe for the dish “Chicken cutlets stuffed with chicken liver and mushrooms.”

4. TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the dish “Chicken cutlets stuffed with chicken liver and mushrooms” is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2 Prepare minced meat from ¼ chicken meat and bread soaked in milk, to which add fried or stewed, finely chopped liver and finely chopped mushrooms; mix all this and put it on a cleaned, thinly pounded chicken fillet, wrap it in the shape of a pear, dip it in beaten egg, roll in crushed breadcrumbs and fry in oil. After the crust has formed, place in the oven for 5-7 minutes. Serve with various vegetable side dishes.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

5.1 Served on a round porcelain dish. Before serving, decorate with greens.

5.2 Serving temperature 75-80˚С.

5.3 Implementation time – 2 hours.

6. QUALITY AND SAFETY INDICATORS

Appearance – fillet with a golden-brown crust, decorated with herbs;

Consistency - soft, juicy with a crispy crust;

The taste and smell are delicate, with an aroma characteristic of chicken.

6.2 Physico-chemical indicators:

mass fraction of dry substances, % (not less) _______

mass fraction of fat, % (not less) _______

mass fraction of salt, % (not less) _______

6.3 Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10;

bacteria of the coli group, not allowed in the product mass, g 0.1

caugulase-positive staphylococci, not allowed in the product mass, g 1.0

Proteus are not allowed in the product mass, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.

7. FOOD AND ENERGY VALUE

ROUTING

Name of dish: “Chicken cutlets stuffed with chicken liver and mushrooms”

Portion yield: 150 g.

Description of the technological process

From ¼ chicken meat and bread soaked in milk, prepare minced meat, to which add fried or stewed, finely chopped liver and finely chopped mushrooms; mix all this and put it on a cleaned, thinly pounded chicken fillet, wrap it in the shape of a pear, dip it in beaten egg, roll in crushed breadcrumbs and fry in oil. After the crust has formed, place in the oven for 5-7 minutes. Serve with various vegetable side dishes.

Quality requirements

Appearance – fillet with a golden-brown crust, decorated with herbs;

Consistency - soft, juicy with a crispy crust;

The color of the meat is golden-brown, white when cut, the filling is dark gray;

The taste and smell are delicate, with an aroma characteristic of chicken.

Implementation time – 2 hours.

TECHNICAL AND TECHNOLOGICAL MAP No. 4

1 AREA OF USE

1.1 This technical and technological map applies to “Chicken breast roll with mushrooms”.

2. LIST OF RAW MATERIALS

2.1 To prepare “Chicken breast roll with mushrooms” the following products are used:

Chicken meat GOST 21784-76

Fresh champignons RST RSFSR 608-79

Onions GOST 27166--86

Cream TU 9222-003-00437197-2000

Walnuts GOST 16832-71

Cheese GOST 7616-85

Vegetable oil TU 9141-002-42807343-99

Butter TU 9221-053-04610209-97

Spices GOST 29053-91

Salt GOST 51574-2000

2.2 The raw materials used for the preparation of “Chicken breast roll with mushrooms” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. RECIPE

3.1. Recipe for the dish “Chicken breast roll with mushrooms.”

4. TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the dish “Chicken breast roll with mushrooms” is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2 Grate the cheese on a coarse grater and mix with crushed nuts. Fry the champignons along with the onion in vegetable oil until golden brown. Wash the chicken breasts, dry and pound. Add salt and pepper to taste. Place mushrooms and onions in the middle of each breast, wrap it with a roll, secure the edges with toothpicks or tie with thread.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

5.1 Served on a round porcelain dish. Before serving, decorate with greens.

5.2 Serving temperature 75-80˚С.

5.3 Implementation time – 2 hours.

6. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic characteristics of the dish:

Appearance – fillet with a golden-brown crust, decorated with herbs;

Consistency - soft, juicy with a crispy crust;

The taste and smell are delicate, with an aroma characteristic of chicken.

6.2 Physico-chemical indicators:

mass fraction of dry substances, % (not less) _______

mass fraction of fat, % (not less) _______

mass fraction of salt, % (not less) _______

6.3 Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10;

bacteria of the coli group, not allowed in the product mass, g 0.1

caugulase-positive staphylococci, not allowed in the product mass, g 1.0

Proteus are not allowed in the product mass, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.

7. FOOD AND ENERGY VALUE

ROUTING

Name of dish: “Chicken breast roll with mushrooms”

Portion yield: 180 g.

Description of the technological process

Grate the cheese on a coarse grater and mix with crushed nuts. Fry the champignons along with the onion in vegetable oil until golden brown. Wash the chicken breasts, dry and pound. Add salt and pepper to taste. Place mushrooms and onions in the middle of each breast, wrap it with a roll, secure the edges with toothpicks or tie with thread.

Place in water, let it boil and remove. Transfer to a baking sheet greased with butter, sprinkle with cheese and nuts and bake in the oven at 200 C for 20 minutes.

Quality requirements

Appearance – fillet with a golden-brown crust, decorated with herbs;

Consistency - soft, juicy with a crispy crust;

The color of the meat is golden-brown, white when cut;

The taste and smell are delicate, with an aroma characteristic of chicken.

Implementation time – 2 hours.

TECHNICAL AND TECHNOLOGICAL MAP No. 5

Cutlet stuffed with cheese

1 AREA OF USE

1.1 This technical and technological map applies to “Cutlet stuffed with cheese”.

2. LIST OF RAW MATERIALS

2.1. To prepare “Cutlets Stuffed with Cheese” the following products are used:

Chicken meat GOST 21784-76

Cheese GOST 7616-85

Butter TU 9221-053-04610209-97

Breadcrumbs TU 9196-032-00370797-04

Egg GOST 2531-01

Greens OST 10-269-2000

Salt GOST 51574-2000

2.2. The raw materials used for the preparation of “Cutlets stuffed with cheese” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. RECIPE

3.1. Recipe for the dish “Cutlets stuffed with cheese.”

4. TECHNOLOGICAL PROCESS

4.1. Preparation of raw materials for the production of the dish “Cutlet Stuffed with Cheese” is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2. Pass the chicken pulp through a meat grinder twice, add salt and mix.

Form cutlets, put a slice of cheese inside each, dip in eggs, roll in breadcrumbs and fry in butter. Bring to readiness in the oven.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

5.1. Served on a round porcelain dish. Before serving, decorate with greens.

5.2. Serving temperature 75-80˚C.

5.3. Implementation time – 2 hours.

6. QUALITY AND SAFETY INDICATORS

6.1. Organoleptic characteristics of the dish:

6.2. Physical and chemical indicators:

mass fraction of dry substances, % (not less) _______

mass fraction of fat, % (not less) _______

mass fraction of salt, % (not less) _______

6.3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10;

bacteria of the coli group, not allowed in the product mass, g 0.1

caugulase-positive staphylococci, not allowed in the product mass, g 1.0

Proteus are not allowed in the product mass, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.

7. FOOD AND ENERGY VALUE

ROUTING

Name of dish: “Cutlet stuffed with cheese”

Portion yield: 150 g.

Description of the technological process

Pass the chicken pulp through a meat grinder twice, add salt and mix.

Form cutlets, put a slice of cheese inside each, dip in eggs, roll in breadcrumbs and fry in butter. Bring to readiness in the oven.

Quality requirements

Appearance – oval-flat cutlets, light golden brown, decorated with greens;

Consistency - lush, juicy, loose;

Color – on the cut from light gray to creamy gray;

The taste and smell are moderately salty, with an aroma characteristic of chicken.

Implementation time – 2 hours.

CALCULATION OF THE CHEMICAL COMPOSITION AND ENERGY VALUE OF DISHES

Calculation of energy value

Honey duck

B (15.45 x 4) + F (8.78 x 9) + U (19.52 x 4) = 61.8 + 79.02 + 78.08 = 218.90 kcal

218.90x4.18 =915.00 kJ

Stuffed chicken breast "cordon bleu"

B (19.15x4)+W (21.05x9)+U(6.43x4)=76.6+189.45+25.72=286.77 kcal

286.77x4.18 =1198.70 kJ

Chicken cutlets stuffed with chicken liver and mushrooms

B (18.98 x 4) + F (21.06 x 9) + U (6.53 x 4) = 75.92 + 189.54 + 26.12 = 291.58 kcal

291.58x4.18 =1218.80 kJ

Chicken breast roll with mushrooms

B (27.54 x 4) + F (38.65 x 9) + U (2.72 x 4) = 110.16 + 347.85 + 10.88 = 468.69 kcal

468.69x4.18 =1959.96 kJ

Cutlet stuffed with cheese

B (25.25 x 4) + F (29.95 x 9) + U (3.69 x 4) = 101.00 + 269.55 + 14.76 = 385.31 kcal

In this article you will get acquainted with the production technology of stuffed broiler chicken legs, as well as the current recipe using classical technology. The production of this type of product is labor-intensive, so this type of product belongs to the gourmet group of products.

Assortment of stuffed legs:

stuffed ham Classic;

stuffed ham with cheese;

stuffed ham with ham;

stuffed ham with smoked meats;

Types of raw materials used for the production of stuffed legs:

broiler chicken leg, ham fillet;

hand-boned poultry (breast fillet is used to add marbling to the cut);

• Forming stuffed legs:

  Forming of stuffed legs is done by hand; the prepared minced meat is placed inside the skin-stocking removed from the leg. The large open end of the leather is covered with an envelope. If necessary, secure with a skewer or toothpick.

  Sometimes, to add some flavor to the product, the shaped semi-finished products are sprinkled with sweet ground paprika and dried crushed paprika.

  Cooling, freezing, storage and sales:

  Freezing, storage and sales are carried out in accordance with

The range of semi-finished products from poultry, game birds and rabbits depends on the type of enterprise where they are produced.

table 2

Classification of semi-finished products from poultry, game birds and rabbits produced by public catering enterprises

Production of semi-finished products

Carcass prepared for cooking- the part of the skin of the neck remaining with the carcass is tucked into the hole formed after removal of the goiter, trachea and esophagus, then the carcass is placed on its back, with the tailbone towards itself, incisions are made on both sides of the abdominal cavity below the keel of the sternum, into which the tarsal joint is set (molding in feeders). It is allowed to mold carcasses “in one” or “in two threads,” or using threads without a needle, since punctures with a needle worsen the appearance of the bird. Game can be dressed “leg to leg” or “beak”.

Fillet selection- the carcass is placed on the table with its back, tailbone towards itself, cuts are made on both sides of the skin and muscle tissue between the thigh, ribs and ischium and the skin is removed from the pectoral muscles.

In production boneless fillet on each side of the carcass, the muscles are cut along the sternum, then along the collarbone and separated, carefully trimming them with a knife. Then the tendons are removed from the minor muscle; the tendons connecting the major and medius muscles are cut in two or three places. The edges of the fillet are smoothed, cutting off any irregularities.

When producing bone-in fillets (from chicken carcasses), the muscles on each side of the carcass are cut along the breast bone, then along the collarbone and, carefully trimming with a knife, are separated along with the shoulder bones. The humerus is then cleared of skin, connective and muscle tissue, shortened to 3-4 cm and approximately half of the head of the humeral joint is cut off. The processing of the pectoral muscles is carried out similarly to the production of boneless fillets.

Table 3

Range of semi-finished products produced

in the poultry shop of a procurement enterprise

NOTE: Offal, dry broth, paste broth, and blood-liver pate are made from all types of poultry and rabbit.

Isolation of legs- the carcass is placed with the keel up, the legs are bent until the hip joints are freed from the articular fossae. Then the carcass is turned with the keel down, the tailbone towards you, and by moving the knife towards you from top to bottom, the left leg is separated; turning the carcass with the keel away from you, separate the right leg.

Brisket highlighting(from duck carcasses) - produced after separating the legs and lumbosacral part. The thoracic part is separated from the dorsal-scapular part of the carcass along the line of connection of the sternum with the ribs and caracoid bone.

Semi-finished product “set for broth”- prepared from the remaining humerus, spinoscapular and lumbosacral parts after separating the fillets and legs.

Dry poultry broth- the neck (without skin), spinal and costal bones are crushed to a size of 10-20 mm, heated at a temperature of 110-120 0 C for 25-30 minutes, the fat is drained, air-dried at a temperature of 70-80 0 C for 17- 30 minutes, crush and sift. By eliminating the drying of the broth, you can get semi-finished broth in the form of a paste.

Semi-finished product for jelly - prepared from the spinal bone, neck (without skin), legs, heads without chopping with scallops removed and wings.

Stuffed necks- obtained by boiling stomachs, hearts, scallops, and raw fat. After this, salt and spices are added, crushed, filled with skin, tied, boiled and cooled.

Blood-liver pate- liver, eggs (from carcasses), canned blood and raw fat are mixed in the ratio (%): 45-40-15, respectively, steamed, crushed, spices are added, beaten and packaged.

Dumpling mass prepared from pulp without skin: passed through a meat grinder with a fine grid two or three times along with bread made from premium flour, soaked in a portion of milk or cream. After this, the mass is combined with egg whites and rubbed through a sieve. The resulting mass is added to cream or milk and beaten.

Poultry soufflé- the meat is boiled, passed through a meat grinder two or three times, combined with thick milk sauce and yolks, and kneaded. Whisk the whites into a thick foam and combine with the boiled meat so that the foam does not settle.

The shelf life of semi-finished products is presented in table. 4.

Requirements for the quality of semi-finished products

When monitoring the quality of semi-finished products, an average sample is compiled, guided by the requirements of regulatory documentation (but not less than three packaging units for semi-finished duck and chicken products and at least 10 for other types of semi-finished products).

When organoleptically assessing semi-finished products (GOST 77020), attention is paid to the appearance, smell, consistency of muscle tissue (for chilled semi-finished products), the condition of the muscles when cut, their moisture and stickiness, the transparency and aroma of the broth.

Table 4

Shelf life of semi-finished products, hours, no more at t = 4-8 0 C and j = 85%

All semi-finished products must have a skin surface free of residues of hair-like feathers. The muscles are dense, elastic, the hole formed when pressing is quickly leveled. The smell (on the surface, in the chest cavity, deep layers, especially near the bone) is specific, characteristic of fresh meat.

The mass of semi-finished products is determined without packaging and compared with the normalized yield, taking into account the deviations specified in the regulatory documentation (permissible deviations in the mass of sets of by-products are + 10%).

The temperature is measured in the thickness of the muscles in three samples and compared with the standard.

In sets of by-products, the ratio of individual components is determined (the sample consists of at least three packages).

Table 5

Microbiological quality indicators of semi-finished products

Breaded semi-finished products are examined for the content of dry substances, bread (taking into account breadcrumbs); in chopped semi-finished poultry products, in addition to the listed indicators, the fat content is determined. For special chicken and turkey cutlets, the amount of dry matter, bread, fat and salt is: 70 and 71%; 21 and 21%; 9 and 10%; 0.9 and 0.9%, respectively.

Method I - prepared carcasses are shaped, greased with salt, placed on a greased baking sheet; the pan is placed in an oven with a temperature of 210-2200C for 5-10 minutes to form a golden brown crust, then the heat is reduced to 150-1600C and brought to readiness at this temperature. In this case, the carcasses are poured with fat or juice that formed during the frying process.

Method II (for small birds) - prepared carcasses are fried on a baking sheet with fat heated to a temperature of 150-1600C until golden brown, then placed in an oven with a temperature of 1800 and brought to readiness. Portioned pieces are fried in the main way and brought to readiness in the oven. Portion the bird into 2 pieces per serving (fillet and leg, the back can be cut out). Served as a side dish are crumbly buckwheat porridge, boiled or steamed rice, boiled peas, fried raw potatoes, stewed cabbage, baked apples, and complex side dishes. As an additional side dish, use dill, parsley, lettuce, fresh cucumbers, red and white cabbage. Sauces - red main, tomato, tomato with mushrooms. Stuffed goose, duck - the prepared poultry is stuffed with small or medium potatoes, prunes or apples and fried in the oven for 45-60 minutes. When leaving, the stuffed bird is portioned, placed on a dish along with the minced meat and sprinkled with juice or butter.

Tobacco chickens - the carcass of a young bird is formed into a feeder, cut along the keel bone, unfolded, sprinkled with salt, brushed with sour cream and fried in a frying pan under a heated press. Served on a platter with herbs, fried tomatoes, pickled onions. Tkemali or garlic sauce is served separately in a gravy boat. Poultry according to the capital - trimmed fillet (boneless), the flesh of the hind legs or back of the rabbit is beaten, dipped in eggs, breaded in white bread and fried for 12-15 minutes. When leaving, put butter, put canned fruits and side dishes on the side (green peas, deep-fried potatoes, complex side dishes). The side dish can be served in baskets. Chicken casserole with ham - chicken meat and ham are passed through a meat grinder, bechamel sauce (milk sauce without butter) is added, placed in a portioned frying pan, sprinkled with grated cheese on top and baked for 30 minutes at a temperature of 180-1900C. The dish is served with mashed potatoes and tomato sauce. Poultry fries - chickens, chickens or turkeys are boiled, chopped into portions, breaded, dipped in lezon, breaded in white breading, deep-fried until a crust forms and cooked in the oven. When serving, pour over butter and garnish with fried potatoes. Tomato sauce with wine is served separately. The dish is decorated with lettuce or parsley. Natural, breaded, stuffed cutlets and schnitzels are prepared from chicken and turkey fillets.

Quality requirements

Fried poultry should have a golden brown crust. The color of chicken and turkey fillets is white, hams are gray or light brown, goose and duck are light or dark brown. Consistency - soft, juicy. The skin is clean, without feather residues or bruises. Boiled and fried whole poultry carcasses are stored hot for no more than 1 hour. For longer storage, they are cooled, and before use, cut into portions and heated. Dishes from poultry fillets and small game carcasses are prepared to order, since the quality of these products deteriorates during storage. Dishes made from cutlet mass are stored hot for no more than 30 minutes, stewed dishes - no more than 2 hours. Storage of semi-finished poultry products. Semi-finished poultry products are stored in refrigerated rooms at a temperature not exceeding +6 C. At the manufacturing plant, chicken carcasses, chickens, natural fillets, chicken legs for no more than 8 hours, chopped chicken cutlets for no more than 6 hours.

Portioned pieces of boiled poultry should consist of two parts (fillet and leg). Color - from gray-white to light cream. Appearance - neatly chopped pieces are placed next to the side dish and topped with sauce. Consistency - juicy, soft, tender. Smell: poultry or rabbit when cooked. The taste is moderately salty, without bitterness, with the aroma characteristic of this type of bird.

Fried poultry should have a golden brown crust. The color of chicken and turkey fillets is white, the legs are gray or light brown, the goose and duck are light or dark brown, the consistency is soft and juicy. The skin is clean, without feather residues or bruises.

Breaded chicken fillet cutlets should be golden brown. The consistency is soft, juicy, with a crispy crust. The breading should not lag behind.

The surface of minced chicken cutlets has a light golden crust. The color on the cut ranges from light gray to creamy gray. Consistency - lush, juicy, loose. Redness of the meat and taste of bread are not allowed.

Boiled and fried whole carcasses are stored hot for no more than an hour. For longer storage, they are cooled, then chopped and heated before use. Dishes from poultry fillets and small game carcasses are prepared to order, as their quality deteriorates during storage. Dishes made from cutlet mass can be stored hot for no more than 30 minutes, stewed dishes - no more than 2 hours.

Poultry is stored both chilled and frozen.

Chilled poultry is stored in stacked boxes or on racks. Shelf life at a temperature of 0 to 4 "C and a relative humidity of 80-85% is up to 4-5 days. When storing chilled poultry and rabbits, it is necessary to carefully monitor compliance with storage conditions and, if a slight foreign odor appears or a change in surface color, immediately sort the carcasses The quality of poultry deteriorates during storage, and due to loss of moisture their weight decreases.

Frozen poultry is stored in boxes stacked tightly. The permissible shelf life depends on storage conditions and the type of bird. Maximum shelf life at temperatures from -12 to -15 "C and 85-90% relative humidity for geese and ducks - 7 days, chickens, turkeys and guinea fowl - 10 days; at temperatures -25 °C and below - 12 and respectively 14 months

During storage, the appearance of the carcasses changes significantly: the skin becomes dry and brittle, and yellow stripes or spots appear in places where the carcasses touch. When stored for a long time, fat goes rancid and its color and taste change. The fat of geese and ducks deteriorates especially quickly.

In the store, the shelf life of poultry carcasses of all types at temperatures from 0 to 6 °C is up to 3 days; at a temperature not higher than 8 °C, chilled poultry is stored for 24 hours, and frozen poultry is stored for up to 2 days.

In distribution refrigerators and retail establishments, during the storage and movement of meat and offal, their natural loss occurs due to the evaporation of moisture and the leakage of tissue fluid

32. nutritional and technological value of meat products. Technological process of processing lamb. Assortment and features of preparation of semi-finished lamb products. Quality requirements. Storage conditions and periods

Nutritional value is determined by the chemical composition of meat and the importance of its individual components in human nutrition. According to modern ideas, the concept of “nutritional value” reflects the entirety of useful properties product, including such more specific definitions as “biological value” (protein quality), “energy value” (the amount of energy released in the body from a food product), etc.

Magnitude nutritional value meat and meat products (and any other food product) can be defined as the percentage of satisfaction of each of the most important nutrients, the average values ​​of human needs for nutrients and energy, which are approved and published by the Ministry of Health of the Russian Federation.

It is known that meat and meat products are predominantly protein foods, so the characteristics of proteins are considered first.

PROTEINS are the most valuable component of meat, making up 95% of all nitrogenous substances in the body. In terms of amino acid composition, they are closest to “ideal” animal proteins, since they contain all the essential amino acids in optimal quantities and ratios.

The recommended proportion of animal proteins in the diet of an adult should be on average 55% of their total amount. It has been shown that the combination of animal and plant proteins in the diet has greater biological activity than their separate use. In addition, the combined consumption of animal and plant proteins increases their digestibility. The optimal content of total protein in the daily diet is on average 12% of the calorie intake, which approximately corresponds to 85 g.

LIPIDS (FATS). Meat is one of the main sources of animal fats in human nutrition. The fat content of individual types of meat varies. For example, pork fat contains 90-92% fat.

Fats consist of triglycerides and lipid substances. The latter include phospholipids, sterols, and a number of other compounds of lipid nature.

Triglycerides. They contain glycerol (about 9%) and fatty acids. Fatty acids are divided into saturated and unsaturated. Saturated fatty acids - palmitic, stearic and others - are found in the greatest quantities.

Unsaturated fatty acids are divided into mono- and polyunsaturated. Among the monounsaturated ones, the importance of oleic acid is noted; it is found in the greatest quantities in pork (43%) and beef fat (37%), as well as in goose meat (11-16%).

A special role belongs to polyunsaturated fatty acids: linoleic, linolenic and arachidonic, which are not synthesized in the human body, but must be supplied with food, and therefore are called essential. Unlike saturated fatty acids, polyunsaturated fatty acids help remove cholesterol from the body and are precursors for the synthesis of hormone-like substances - prostaglandins, which prevent the deposition of cholesterol in the walls of blood vessels.

In many countries, the production of meat products with the addition of linoleic acid and other polyunsaturated fatty acids is beginning to prevent and comprehensively treat lipid-related diseases.

Animal fats are the main sources of vitamins A and D and promote their absorption in the body. Thus, animal fats and their individual components play an important role in human life processes, subject to their reasonable consumption.

CARBOHYDRATES.

Meat and meat products contain a relatively small amount of glycogen polysaccharide and are not a source of carbohydrates in human nutrition.

VITAMINS. The largest amount of vitamins is found in the liver - this is a real storehouse of biologically active substances. For example, the content of ascorbic acid in beef liver is the same as in its most common sources: cabbage, potatoes, green peas.

In general, meat is not a vitamin product in human nutrition; however, attention is drawn to the high level of thiamine in pork and B vitamins in the liver, which must be taken into account when drawing up balanced diets.

^ MINERAL SUBSTANCES in meat are represented by a certain qualitative composition. Meat has a high iron content, the bioavailability of which is much higher compared to iron of plant origin. Iron from meat products is absorbed by the body by 30%, from plants - by 10%.

Meat is also one of the main sources of sulfur, the content of which is proportional to the content of proteins.

Technological value – degree of suitability for the production of culinary products High Quality

The quality of meat is assessed by organoleptic indicators. The surface should be dry during the ripening process, pale pink color, the cut surface is moist, the consistency is dense and elastic, the smell is pleasant, corresponding to the product

Structural and mechanical properties (consistency, rigidity, mechanical strength) determined by the spatial distribution of proteins, lipids and

water in the product, the shape and strength of the bonds between them, determine the state of organoleptics, the nature and degree of destruction of the product in the process

chewing. The last factor determines the specific contact surface and physical accessibility of food particles to the action of enzymes, i.e.

digestibility.

Technological process of processing lamb

Defrost at room temperature, cut off the mark, wash (in water at a temperature of 10-15 C). Cutting meat consists of the following operations: cutting into separate parts, deboning parts (separating the pulp from the bones), trimming and stripping parts (removing tendons, films, cartilage). The main purpose of cutting and deboning is to obtain pieces of meat that differ in their culinary qualities.

Carcasses are butchered in a room with an air temperature of no higher than 10 °C.

Scheme of culinary cutting of lamb carcass: 1 – neck, 2 – shoulder, 3 – loin, 4 – brisket, 5 – hind leg

The lamb carcass is divided into two halves along the protrusion of the pelvic bone - front and back, and the kidneys are removed. The front part is divided into shoulder, neck, loin, and brisket. First, the shoulder blade is separated, then the neck along the last cervical vertebra. From the remaining part along the dorsal vertebrae, the flesh is cut off on both sides of the spine and the spine is cut out, the chest bone is cut and two halves are obtained. They are placed on the table with the inside side up, an incision is made across the ribs so that the width of the loin along the entire length is the same (the length of the ribs of the loin should be no more than 8 cm), the rib bones are cut and the loin is separated from the brisket.

When deboning the neck, make a longitudinal cut in the flesh along cervical vertebrae and cut off the pulp in a whole layer. The shoulder is deboned in the same way as beef. When cleaning, remove

They contain tendons and rough connective tissue. The films on the outside are not removed.

The tendons are removed from the outside of the loin; the stringy meat (part of the flank) is cut off from the rear end of the brisket.

Large-piece, portioned and small-piece semi-finished products are prepared from lamb and pork.

Lumpy

For frying, use large pieces of meat weighing 1.5–2 kg from loin, ham, shoulder blade. The shoulder blade is first rolled up and tied with twine.

Stuffed brisket At the flank side of the brisket, the membranes are cut between the outer layer of flesh and the flesh on the rib bones so that a deep “pocket” is formed. The resulting hole is filled with minced meat, the cut is secured with a skewer or sutured.