The dish's message is about fish. From the history of fish cooking

31.03.2024 From fish

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Plan

fish food shop preparation

1. Main part

2. Commodity characteristics

3. Cooking technology

4. Equipment

5. Organization of workshops

6. Sanitation

7. Useful tips

Literature

1. Main part

History of the origin of fish dishes

Many nutrition experts claim that a fish table is healthier and more hygienic than a meat table. It is especially useful to alternate fish meat with meat of warm-blooded animals in the diet. Fish dishes are widely used in the everyday diet, but are especially valued in dietary nutrition. This is explained not only by its high nutritional value and taste, but also by its easy digestibility and beneficial effect on the body. . There are many legends about the history of fish dishes. Fish is a very ancient food. It is known that due to the absence of fire, in ancient times our ancestors ate it raw. The fire appeared relatively later. Fish dishes, which the body of every creature living on the planet needs to consume, are one of the main components of the diet. They are enriched with natural nutrients and vitamins (calcium, phosphorus). Since we live in a modern civilized world and society, we have the opportunity to eat dishes prepared in various ways: steamed, grilled, baked in foil, fried. The abundance of fish dishes in Russian cuisine is due to natural conditions and the abundance of reservoirs. In the old days, traditional fasting also contributed to the widespread consumption of fish (fresh, salted, smoked, dried, dried). Fish was allowed to be eaten during many fasting periods, and dishes made from it were called “semi-lenten”. During all fasts, the consumption of meat and dairy foods was prohibited, and then fish dishes acquired special significance. In general, fish dishes were a decoration for the festive table on fasting days, and therefore their decoration at feasts was given great importance. There is another reason for the widespread use of fish dishes in our cuisine. The fact is that the Slavic tribes settled not in the steppes, like the Central Asian peoples, not in the mountains, like the Caucasian tribes, but along the banks of rivers, which were both transport arteries and a source of food for them. The assortment of hot fish dishes in ancient cuisine was so large that we will have to limit ourselves to only describing the methods of cooking fish and describing the most interesting dishes. They prepared fish boiled, fried, poached in dough, and steamed. Large pieces of fish (links) were lightly fried before frying in a Russian oven. All large fish were fried in the oven, sprinkled with oil, and small fish were fried in frying pans, breaded in flour. Other small fish were fried in large amounts of fat. Modern interpretation - Deep-fried fish nuts. Fried fish was served with onion broth made from berries (cranberry) or sprinkled with vinegar, lemon juice, brine, etc. Examples of such ancient dishes were: a link of sturgeon with onion broth, gudgeons fried with vinegar or lemon juice, sturgeon fried in slices with juice or cabbage broth, boiled bream with berries, fried barrel pike, etc. The methods of frying were very diverse. For example, they fried fish on a spit. Frying fish in dough was also used. True, frying in dough was not always similar to modern methods of deep-frying - rather, these dishes resembled fish baked in dough, or modern “rybniks”. In addition to regular frying, they also used dipping, but without sauces. Steamed fish was widely used. They cooked it in frying pans, covering it with a lid. The fish boiled in salt water was served with lemon, cucumbers, and herbs. They also used stuffing with porridge. Such dishes were called “fixed”, and fish stuffed with minced fish was called “telny”. For stuffing they used buckwheat porridge, millet with the addition of caviar, milk, fried onions. A delicacy and highly valued dish not in Rus' was “fish entrails”. It was prepared from the offal of sturgeon fish. Solyanka occupied a special place among fish dishes. Initially, they were prepared only with stewed cabbage, seasoned with onions, flour, butter, pepper and pieces of fried or salted boiled fish. They were baked in frying pans in the oven, sprinkled with breadcrumbs. Season the solyankas with kvass or vinegar to taste. Then the recipes for solyanka became more complicated; salted mushrooms, olives and lemon began to be added to them. Some of the fish dishes were difficult to prepare; a body was made from pike perch and pike, and pies (zrazy) were formed from it. Concluding the review of fish dishes of pre-Petrine Rus', it should be noted that many now forgotten traditions of Russian cuisine for preparing fish dishes deserve restoration. Such good traditions include a wide range of fried fish.

2. Commodity characteristics

Fish

Fish is the oldest food product. Man has long valued fish for its nutritional qualities. It occupies an important place in the cuisines of many nations in our time. Any fish contains a lot of magnesium, potassium and phosphorus, as well as various minerals: iron, calcium, manganese, zinc.

1. Chemical composition and nutritional value of fish.

The chemical composition of fish is not constant. It significantly depends not only on its species and physiological state, but also on age, sex, habitat, fishing time and other environmental conditions.

Nitrogenous substances in fish meat are represented by proteins and non-protein nitrogenous substances, the ratio of which varies among different fish. Thus, in bony fish, nitrogenous substances consist of approximately 85% proteins and 15% non-protein substances; in cartilaginous animals, the amount of non-protein nitrogenous substances is usually much greater and can reach 35 - 45%, and sometimes 50% of total nitrogen. Fish meat proteins are not inferior in value to meat proteins of warm-blooded animals; their amino acid composition is in optimal proportions for human nutrition. Among them are all the essential amino acids, including those that are especially important for the human body: lysine, methionine, tryptophan, the presence of which determines the complete absorption of food and all proteins.

Fish oil is represented mainly by unsaturated fatty acids (up to 84%). Fish oil is easily digestible, characterized by high nutritional value and vitamin activity, and is a valuable source of linoleic, linolenic and arachidonic acids that are not synthesized in the body, which help remove excess cholesterol from the body and give elasticity to blood vessels.

The mineral composition of fish meat is characterized by exceptional diversity. Most of all, fish meat contains phosphorus, potassium, sodium, calcium, magnesium; trace elements such as iodine, copper, bromine, zinc, cobalt, etc. are found in significant quantities.

Bulb onions

In total, there are about 30 genera and 650 species of onions in the world. Onions grow wild all over the world. And only in Australia they are not. No matter how a plant of this family looks, one property will always set it apart from others - a special onion smell. The most common and well-known types of bows are:

Onions are the most common in this group. According to its chemical composition, it is conventionally divided into spicy, semi-sharp and sweet. Acute is distinguished by a high (up to 15%) content of dry substances, including sugars (up to 12-15%), essential oils (up to 155 mg/100 g) and glycosides. The less pronounced sensation of sweetness of onion varieties with a high sugar content is explained by the lower amount of water and significant amount of glycosides in them, the bitter taste of which reduces the sensation of sweetness. The chemical composition of onion vegetables depends on the variety, place of growth, conditions and shelf life. Onions are eaten fresh, boiled, fried, canned and dried, and are also used for medicinal purposes. It has been known in culture for over 5 thousand years. Many varieties have been bred, differing in taste and number of bulbs, as well as early ripening. Onions are very popular in Russia.

Vegetable oil

Vegetable oil is an everyday food product, the quality of which determines our health. It is not only a building and energy material, but also exhibits functional properties. Vegetable oil occupies the main share of the domestic fat and oil products market. Recently, the assortment of the oilseed segment has expanded significantly. Manufacturers have mastered the production of oils from various fruits, nuts and grains. When assessing the quality of vegetable oil by physical and chemical indicators, the most important are: color number, acid number, mass fraction

The quality indicators of oils of the same name are closely related to the degree of their purification. For example, unrefined oils are intensely colored, have a pronounced taste and smell, they “have turbidity and a noticeable amount of sediment, which is due to accompanying substances. In contrast, refined oils are transparent, devoid of sediment, less colored and do not have their characteristic taste and smell in the case of deodorization. According to the standard, vegetable oils are divided into varieties according to their organoleptic and physico-chemical indicators. Vegetable oils of the same trade name, but isolated from plant seeds grown in different areas, differ in physico-chemical indicators: iodine number , saponification number.These indicators characterize the fatty acid composition of the oil, which does not change significantly during isolation and processing.

flour

The flour milling industry is the largest branch of the food industry, which produces flour for retail trade, as well as for bakery, confectionery and other industries. Flour is the main product of grain processing; it is of paramount importance in supplying the population with essential products, as it is used to produce baked bread. Wheat flour is flour obtained from wheat grains.

Wheat flour is perhaps the most popular baking flour in the world. It comes in several types. Premium flour (the word “extra” is written on some packages) has quite a bit of gluten, and it looks completely white. This flour is ideal for baked goods; it is often used as a thickener in sauces. First grade flour is good for savory baked goods, and its products go stale much more slowly. In France, it is customary to bake bread from first-grade wheat flour. As for second-grade flour, it contains up to 8% bran, so it is much darker than first-grade. It is used in our country - it is from it that non-food products and ordinary white bread are made, and when mixed with rye flour, black bread is made.

salt

Table salt is an inorganic substance containing 97-99.7% pure chlorine. Table salt ranks first among seasonings in terms of volume. Its significance is not limited to its influence on the taste properties of food. Salt also affects physiological processes in the body. The intake of sodium chloride in insufficient quantities can lead to disturbances in water-salt and other metabolic processes in the human body. The daily share of salt consumption for an adult is 10-15 g. According to the origin and method of production, table salt is distinguished between rock salt, evaporated salt, self-planting salt and cage salt. Extraction of evaporated salt accounts for about 40% of the total production of table salt. Depending on the nature of the occurrence of layers in the bowels of the earth, it is mined either by a mine method or by a quarry method, if the salt layers rise to the surface of the earth. Rock salt contains few impurities and water, its hygroscopicity is minimal, and the content of pure sodium chloride is the highest - 98-99%. Evaporated salt is a product of evaporation of natural or artificial brines extracted from the bowels of the earth. Table salt in packaging is stored in dry warehouses at a temperature of 20C and a relative humidity of no more than 75%. At the same time, the shelf life of salt packaged in packs with an inner bag is 2.5 years; in a pack without a package 1 year; in plastic bags no more than 5 years, in paper bags 1 year. The guaranteed shelf life of iodized table salt is 2-3 months; after this period, such salt is sold as regular salt. When storing salt in conditions of high relative humidity, partial dissolution of the crystals occurs, a feeling of stickiness of the crystals appears, and the salt begins to “flow.” Sometimes during storage, salt can cake, forming a monolith and becoming cemented. To prevent salt loss during storage. reducing its quality, various additives are introduced into it.

Salt is transported by rail and water transport in well-washed and dried wagons or ships with closed doors and hatches so as not to contaminate the goods.

Pepper

Peppers are distinguished between sweet and bitter. The fruit of pepper is a pod or a fleshy 2-3-lobed multi-seeded false berry. Pepper fruits are cone-shaped, cylindrical, prism-shaped, pyramid-shaped, rounded - flattened, and in color at different stages of maturity - light and dark green, yellow, cream, red, dark red. Varietal and commodity characteristics of peppers are early ripening, fruit size, pulp thickness, taste, transportability, shelf life and use. The fruits should be fresh, clean, healthy, with a stalk, a sweetish taste, with a slight pungency. Hot pepper should be hot and bitter to taste. Varieties of sweet pepper: Bulgarian, Gift of Moldova.

potato

Potatoes are a tuber crop. Tubers are modified shoots in which plants store nutrients, mainly starch. Among tuber crops, potatoes and sweet potatoes (in tropical countries) are used for food, and Jerusalem artichoke (earthen pear) is used for livestock feed. The main indicator of the quality and value of potatoes is its chemical composition, i.e. its content of basic nutrients. The chemical composition of tubers varies quite widely and depends on a number of factors: variety, degree of maturity, soil and climatic conditions, quantity and quality of fertilizers, etc. Thus, the water content in tubers ranges from 64 to 86%, respectively, the dry matter content is 14-36%. Potato varieties with a high dry matter content are roughly distinguished. Starch makes up 70-80% of all tuber dry matter; it is found in cells in the form of layered starch grains ranging in size from 1 to 100 microns, but more often 20-40 microns. The starch content depends on the early ripening of the varieties. During storage, the amount of starch in the tubers decreases as a result of its hydrolytic breakdown to sugars. Sugars in potatoes are represented by glucose. There are few sugars in ripe potatoes, but they can accumulate or disappear completely, which is observed during long-term storage.

egg

Depending on the type of bird, eggs are divided into chicken, duck, goose, and turkey eggs. The main commercial products are chicken eggs. Waterfowl eggs are not used in public catering, as they may contain microorganisms harmful to the human body.

Egg structure: A chicken egg consists of three main parts: the shell (approximately 12% of the egg’s mass), the white (56%) and the yolk (32%). The surface of the egg is covered with a supra-shell film, and under the shell there is a sub-shell membrane, which prevent bacteria from penetrating into the egg. The shell is permeated with pores and contains carbon dioxide and phosphoric acid calcium, magnesium, and organic substances. The egg white is covered with an albuginea. In a freshly laid egg, the white and shell membranes fit tightly to each other. Egg white has a viscous consistency and consists of alternating liquid and dense layers. The amount of dense protein is an indicator of egg quality. The yolk is covered by a vitelline membrane and is supported in the center of the egg by hailstones (a dense white). The yolk consists of alternating light and dark layers. The embryo is located on the surface of the yolk. Chemical composition and nutritional value of eggs. The composition of a chicken egg includes proteins (12.7%), fats (11.5%), carbohydrates (0.7%), minerals (1.0%), water (74.0%), vitamins B1, B2 , RR, etc. The energy value of 100 g of chicken eggs is 157 kcal. The chemical composition of white and yolk is not the same. The protein part of eggs includes proteins that are easily digestible by the human body (10.8%). Of the carbohydrates (0.9%), egg whites contain glucose, of minerals - sodium, potassium, calcium, iron, phosphorus, chlorine, sulfur, magnesium, iodine, zinc, lead, bromine and manganese. Protein is low in fat (0.03%) and contains vitamins B1, B2, B12. Coagulation and compaction of the protein occurs at 60-65°C. Protein is absorbed by 98%. The energy value of 100 g of protein is 47 kcal. When whipped, egg whites form a thick, strong foam. The yolk of eggs is rich in proteins (16.2%), containing all the amino acids necessary for humans. The yolk contains a lot of fat (32.6%), which has a low melting point, since it contains oleic, linoleic and other unsaturated fatty acids. Among the saturated acids there are palmitic, stearic, etc. The fat is in the yolk in the form of an emulsion. Of carbohydrates, it contains galactose and glucose (1.0%). The minerals are the same as in egg whites. The yolk contains vitamins A, D, B1, B2, B3 and PP. Fat-like substances contain lecithin and cholesterol. Yolk digestibility is 96%. The energy value of 100 g of yolk is 370 kcal. Classification of eggs: Depending on the shelf life and quality, eggs are divided into dietary and table. Dietary eggs include eggs whose shelf life does not exceed 7 days, not counting the day of laying. Table eggs include eggs whose shelf life does not exceed 25 days from the date of sorting, not counting the day of laying, and eggs stored in refrigerators for no more than 120 days. Categories, requirements for egg quality. Dietary and table eggs, depending on the weight, are divided into 3 categories: selective - the weight of one egg is 65g, the first - 55g, the second - 45g. The categories of dietary and table eggs are designated: selective -0, the first - 1, the second -2. The quality of dietary and table eggs are determined by the state of the air chamber, white, and yolk. Dietary eggs have a fixed air chamber no more than 4 mm high; the protein is dense, light, transparent; the yolk is strong, barely visible, but the outlines are not visible, occupies a central position and does not move.

bread

Bread products are products of various shapes and sizes obtained by kneading, fermenting, loosening, shaping, proofing and baking the dough. They belong to the main food products and have an average calorie content and biological value, contain 33-50% carbohydrates, mainly starch; as well as 4.9-8.5% of proteins, which include all essential amino acids (especially in rye bread and low-grade flour); B vitamins and minerals (calcium, phosphorus, sodium, etc.). There are few sugars in bread (1-2%), only improved varieties of bread contain 3-5% sugars. Bread differs from the flour from which it is made by having 3-4 times higher humidity and a lower content (almost 2 times) of carbohydrates and proteins. In addition, the ash content of bread increases due to the addition of table salt and acids formed during fermentation.

3. Cooking technology

Primary processing of potatoes

Primary processing of potatoes can be done in the following ways: mechanical method. With this method, the process of primary processing of potatoes consists of the following operations: sorting, washing, peeling and finishing. Potatoes are sorted by size, separating foreign impurities (stones, chips, lumps of earth), rotten, damaged potatoes and sprouted ones, since their eyes contain a toxic substance - solanine. They are sorted by size in order to reduce waste during machine peeling, since large potato tubers are peeled faster and by the time all the potatoes are peeled, a valuable layer of pulp, which contains a large amount of nutrients, is removed from large tubers. Washing potatoes promotes faster and better cleaning and improves sanitary conditions for further processing. At the same time, contamination is removed from the surface of the tubers, so that sand does not fall on the moving parts of potato peelers, maintaining the rough surface of the grating discs and increasing their service life. Higher quality starch is obtained from washed potato peelings. Potatoes are washed by hand in bathtubs with grated flooring. Large enterprises use washing machines, potato peelers with a disc without a grating surface, and washing and cleaning machines in which the skin and part of the surface cells are removed from the upper compartment of the potato. Peel potatoes in potato peelers. When using a batch potato peeler, first open the water supply valve, turn on the machine and load the potatoes through the hopper. Potatoes are peeled by rubbing against the rough surface of the disk and the walls of the potato peeler. The duration of cleaning is 2-2.5 minutes; with longer cleaning, a layer containing a large amount of starch is peeled off. The peeled potatoes are unloaded without turning off the electric motor; to do this, the machine door is opened and the potatoes are thrown into the container provided.

Potatoes are peeled manually using root or groove knives. When finishing cleaning, the eyes, cavities, dark spots, and remaining skin are removed from the peeled tubers. The processed potatoes are washed in cold water.

Potato cooking technologyboiled

Peeled potato tubers of the same small size (large potatoes are cut into pieces) are placed in a dish in a layer of no more than 50 cm so that their shape is preserved during cooking, pour hot water so that it covers the potatoes by 1-1.5 cm, add salt, close the dish cover, bring to a boil and cook at low simmer until tender. Then the broth is drained and the potatoes are dried; for this, the dishes are covered with crumbs and placed on a less hot section of the stove for 2-3 minutes.

Some varieties of potatoes are overcooked and soaked in water, as a result of which the taste of the finished dish deteriorates. Therefore, when boiling such potatoes, the water is drained 15 minutes after boiling, the potatoes are covered with a lid and brought to readiness without water - with the steam generated in the boiler. Potatoes that have been peeled into barrels are cooked in the same way.

Potatoes are cooked in small portions, since long-term storage deteriorates their taste, reduces their nutritional value, and changes color. Boiled potatoes are used as an independent dish and side dish.

When on vacation, boiled potatoes are placed in a lamb, on a plate or in a portioned frying pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs. You can serve potatoes with sauces: red with onions and cucumbers, tomato, sour cream, sour cream with onions, mushroom.

Quality requirements.

Boiled vegetables should retain their shape; potato tubers may be slightly boiled. The color of potatoes is from white to yellowish; redness or darkening of the tubers is not allowed. The color of root vegetables is characteristic of their natural color. Potatoes and root vegetables, well cleaned of eyes, black spots and rotten parts; consistency - loose.

Pprimary egg processing

Processing of eggs used for cooking is carried out in a designated place in special marked containers in the following sequence: with a warm 1-2% solution of soda ash, a 0.5% solution of chloramine or other detergents and disinfectants approved for these purposes, then rinse with cold running water. Place a clean egg in a clean, labeled container. Storing unprocessed eggs in cassettes or boxes in production workshops is not permitted. Egg mass is stored for no more than 30 minutes

Primary processing of onions

Onions are valued for their content of sugar, essential oils, and phytoncides. Primary processing of onions is carried out in a vegetable shop. Onions are peeled on tables with a fume hood. The worker’s hands are behind the glass, inside the cabinet; essential oils are removed through an extractor. In small canteens, they clean near the fan or pre-wet it - this reduces the release of essential oils. Store peeled onions in mobile tubs with a mesh bottom.

Primary fish processing

Primary processing of fish includes the following processes: thawing frozen fish, freeing it from contaminants and inedible parts, as well as cleaning it from scales, separating parts from the fish that have low nutritional value (head, fins, tail), gutting; flattening or giving fish the size and shape corresponding to the type of culinary product.

Fish meatballs in tomato sauce

The good thing about this fish meatballs recipe is that the sauce makes them more tender and makes a great addition to any side dish you want to make.

Ingredients:

fillet of any fish - 500 g;

egg - 1 pc.;

bread - 70 g;

salt and ground black pepper;

onion - 1 pc.;

vegetable oil - 3 tbsp. spoons;

Cooking technology

Cut the fish into pieces and pass through a meat grinder. Soak the bread briefly in water, then squeeze and crumble. Combine minced fish, bread, egg, salt, pepper and finely chopped herbs.

Technology for preparing fish meatballs.

Meatballs are prepared in the form of balls of 3-4 pieces. per serving, place on a baking sheet, fry in the main way on both sides, pour in tomato or sour cream sauce and simmer for 10-15 minutes. This dish can be prepared by replacing bread with steamed rice, as well as baked.

When serving, boiled potatoes or rice and mashed potatoes are placed on a heated plate; ready-made meatballs are placed next to them, which are poured over with the sauce used for stewing. The side dish is poured with oil, the dish is sprinkled with chopped herbs.

Quality requirement.

Dishes made from fish cutlet mass must retain their shape, have no cracks, and consist of a homogeneous, thoroughly crushed and mixed mass. The surface of fried products is covered with a well-fried crust. Color on the cut - from white to gray; the products are juicy and loose. Unacceptable defects are: irregular shape of the product, rolling of breading inside the product, presence of foreign odors, taste of sour bread, burnt crusts, etc. When releasing, the products are placed on a plate, the side dish is placed on the side, the sauce is poured over only the meatballs and meatballs, the sauce is added to the other products on the side.

4. Equipment

Equipment and inventory

Pan with a capacity of -1 liter, 2 liters, 0.5 liters

Pans for frying fish and potatoes-2

Chef's knives

Wooden spatula

Cotton cloth for drying fish and potatoes

Dishes, small plates

Cutting boards "OS", "RS"

Operating principle and technical characteristics of MOK-250

The MOK-250 potato peeling machine is used in catering establishments to remove the peels of root crops - potato tubers, carrots, beets, as well as hard vegetables. Installed in vegetable shops.

Potato peeling machine MOK-250: 1 - lid; 2 - working chamber; 3 - abrasive removable segment; 4 - working body (cone); 5 And 10 - pulleys; 6 - base; 7 - cladding; 8 - electric motor; 9 - belt; 11 - loading tray

The working chamber is made in the form of a cylinder. The internal surfaces of the working chamber and cone are covered with abrasive material: in the form of removable segments on the working chamber and in the form of a continuous coating on the cone. On the side surface of the chamber there is a door for unloading peeled tubers. The door is sealed with a rubber gasket and closed with an eccentric lock. For better mixing of tubers, the bottom of the abrasive cone has three radial waves. On the outside of the cone there are two blades (for removing pulp). Inside the chamber (in the upper part) there is a nozzle for supplying water.

The driving device of the machine consists of an electric motor and a V-belt drive consisting of pulleys and a belt. The electric motor is mounted on a movable plate. The working shaft is sealed with cuffs. The base of the machine is a slab through which the foundation bolts pass. Rotation from the drive device is transmitted to the cone. In the working chamber, potato tubers, making a complex movement, rub against abrasive surfaces. The principle of operation of MOK-250 is that rotation is transmitted from the electric motor through a V-belt transmission to the abrasive cone. Potato tubers entering the working chamber are pressed against its abrasive surfaces by centrifugal force, and are thrown up by the wavy surface of the rotating abrasive cone and, under the influence of gravity, fall again onto the rotating cone. In this way, the potato tubers make a complex movement and are cleaned by friction against abrasive surfaces. The pulp is washed off with water continuously flowing into the working chamber.

Electric stove PESM-4Sh

4-burner stove with oven. The working and front surfaces are made of stainless steel, the side surfaces are made of galvanized steel.

The electric stove is intended for preparing dishes in cookware, as well as for frying semi-finished products in public catering establishments, both as a stand-alone unit and as part of technological lines.

Nutrition: 17/380 kW/V

Dimensions: 1000x800x850 mm

Weight: 125 kg

Working surface area: 0.48m2

Time to heat up the burners to 400°C: 60 min

The 4-burner stove with oven is made of stainless steel, the side lining is made of galvanized steel. The electric stove PESM has rectangular burners. The working surface area of the burners is 0.48 m2. The hotplate temperature is at least 400°C. The burners are height-adjustable using adjustment bars, which allows you to install the working surface of the burners in the same plane with the tabletop - this ensures convenient and easy movement of cookware. The range of adjustment of the burners is ±5mm. During maintenance/repair, the burners are installed and fixed in a vertical position, which facilitates the maintenance/repair process. The burner power regulators, made in three-position versions, provide the ability to cook food in the required thermal mode. The model is equipped with an oven with four rows of guides for baking sheets or gastronorm containers of size GN1/1 (4 baking sheets are included in the delivery package). The cabinet door is made of stainless steel and has reinforced hinges (made in Italy). The door is fixed in the open position to prevent closing during operation. To reduce heat loss between the oven and the door, a seal (made in Italy) is used. The cabinet chamber is heated by 4 heating elements, located two at the bottom and two at the top with separate regulators, the air temperature in the chamber is at least 260°C. To prevent overheating of the cabinet in the event of failure of the control thermostat (temperature exceeding 320°C), an emergency thermal switch without self-reset is installed.

Fish cleaning machine RO-1M

In catering establishments, a fish cleaning machine is used to clean fish from scales.

The machine consists of a body, a cover, a working tool, a flexible shaft and an electric motor. An electric motor is installed on the body, covered with a lid on top, and a bracket for attaching the device to the production table.

The working tool is a scraper made of stainless steel in the form of a milling cutter with longitudinal special teeth.

Characteristics of equipment, inventory, utensils. Operating rules and safety precautions. Occupational Safety and Health

The use of technical equipment reduces the labor intensity of primary processing of raw materials, reduces the percentage of waste, etc.

The selection of equipment is made based on the needs of the enterprise. The need for equipment is identified on the basis of technological calculations or scientifically based standards. These standards are developed for mechanical, thermal, refrigeration, lifting and transport, weighing equipment and cash registers.

MRZP machine for slicing frozen foods

The machine is designed for slicing frozen products of the following range: blocks of fish fillets, boneless meat, offal.

It is a rectangular table, inside of which an electric motor, gearbox, and switching mechanism are located. Control panel, crank and crank shaft. A cast iron column is attached to the back of the table, with a treaded slider guide. A knife is attached to the slide. When the electric motor is turned on, the movement is transmitted to the crank, which in turn lowers and raises the slide with the knife and cuts the product.

Refrigerated cabinets

Refrigerated cabinets are designed for storing semi-finished and ready-made meals in production workshops, as well as for storing food supplies at the workplaces of bartenders and waiters.

Refrigerating cabinets ШХ-0.56, ШХ-0.4ОМ, ШХ-0.8ОМ, ШХ-0.8ОУ, ШХ-1.12.

Cabinets differ from each other in the number of doors, the capacity of refrigeration chambers and other parameters. Cabinets ШХ-0.56, ШХ-0.40М, ШХ-0.80М have a lower location of the machine room, which is closed with louvered grilles. Temperature control is carried out with a manometric thermometer, the scale of which is located on the front surface of the cabinet. When one of the doors is opened, the cabinet light comes on.

General operating rules and safety precautions when working on mechanical equipment

Before starting work, the cook must put his workplace in order and check the safety of work:

Check the idle speed of the equipment,

Check the presence and direction of barriers,

Availability and serviceability of electrical wiring and grounding,

The presence of an independent starting device - a switch, a batch switch, a magnetic starter,

Check the serviceability of other equipment,

Check idle speed.

While working, the cook must:

The machine should only be loaded after it has been started,

Fill the work surface of the electric stove with dishes as much as possible,

Turn off the electric grill of the stoves in a timely manner or switch them to a lower power,

Do not allow the burners to turn on at maximum and medium power without loading,

Do not use cauldrons, pans with deformed bottoms and edges, handles that are not securely fastened or without them,

Monitor the pressure and temperature in the devices within the limits specified in the operating instructions,

Monitor the presence of draft in the combustion chamber of gas equipment and the pressure gauge readings when operating equipment operating under pressure.

After finishing work:

The car is turned off

Partially disassemble it and clean it of product residues,

Then rinse thoroughly until all product residues are completely removed.

The outer surfaces of the machine are wiped first with a damp and then with a dry cloth,

The washed parts of the machine are dried, after which all rusting parts and surfaces in contact with food are lubricated with food-grade unsalted fat.

Once a week, wipe with a dry cloth or flannel until the shine is restored,

The machine should be regularly disassembled and inspected to replace worn parts,

5. Organization of workshops

Organization of a fish workshop.

The fish arrives to the workshop frozen, salted and chilled. In addition to fish, the workshop processes crabs, shrimp, lobsters, oysters, mussels, and squid.

The fish processing line at public catering establishments is designed for the following operations: thawing frozen fish or soaking salted fish, cleaning fish scales, gutting, chopping off heads and fins, washing and manufacturing semi-finished products.

Thaw the fish in air or cold water (2 liters of water per 1 kg of fish), adding 10 g of salt per 1 liter of water to reduce the loss of minerals. Salted fish is soaked in cold water for 4-6 hours in baths, changing the water periodically. For cleaning and gutting fish, there are special tables on wheels with small sides along the edges. Sometimes tables with a groove at one edge are used. The scales are cleaned with a knife, mechanical or manual scrapers or graters. To remove mucus, some types of fish are rubbed with salt or scalded, and sometimes the skin is simply removed. Fins and heads are cut off using special machines or manually. The processed fish is washed in baths with two compartments. The workplace for preparing semi-finished fish products is equipped with a special production table, scales, a set of chef’s knives, various boards, and a set of spices and seasonings. Finished semi-finished products are placed in special containers and transported on carts or racks to refrigeration chambers or a hot shop. Fish waste (heads, bones and fins) is used for cooking fish broths and preparing marinades, caviar and milt are used for casseroles. In a small fish production workshop located in one room, the processing lines for meat, fish and poultry, as well as equipment and tools, are strictly demarcated. Semi-finished fish products are perishable products and therefore require strict adherence to sanitary rules. The storage temperature of semi-finished products is from -4 to + 6 C. All work is performed by cooks of 3-4 categories, under the guidance of a cook - foreman or workshop manager.

Organization of a hot shop

Hot shops are organized at enterprises performing the full production cycle. The hot shop is the main workshop of a catering enterprise, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products, cooking broth, preparation of soups, sauces, side dishes, main courses is carried out, as well as heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes flour confectionery products (pies, pies, kulebyaki, etc.) for clear broths. From the hot shop, ready-made meals go directly to dispensers for sale to consumers.

The hot shop occupies a central place in a catering enterprise. In the case where the hot shop serves several sales areas located on different floors, it is advisable to locate it on the same floor with the sales area that has the largest number of seats. On all other floors there should be serving rooms with a stove for frying portioned dishes and food warmers. The supply of these dispensing places with finished products is ensured using lifts. The hot shop should have a convenient connection with the procurement shops and a convenient connection with the cold shop, with the distribution and sales area, washing kitchen utensils. The hot shop is divided into two specialized departments: soup and sauce. The sauce department equipment can be grouped into 2-3 lines. The first line is intended for heat treatment and cooking of meat, fish, vegetables, as well as for preparing side dishes and sauces in stovetop dishes. The line consists of sectional modulated equipment and food warmers are installed in this line, intended for short-term storage of main courses in a hot state. The second line is intended for auxiliary operations and includes sectional modulated tables: a table with a built-in washing tub, a table for installing small-scale mechanization equipment, a table with a refrigerated slide used in restaurants for portioning and decorating dishes

Organization of a vegetable shop

Vegetable shops are organized at large and medium-sized enterprises.

The vegetable shop is located, as a rule, in the part of the enterprise where the vegetable chamber is located in order to transport raw materials, bypassing the general production corridors. The shop must have a convenient connection with the cold and hot shops, in which the production of finished products is completed. The technological process of processing vegetables consists of sorting, washing, peeling, finishing after mechanical cleaning, washing, slicing.

Equipment for a vegetable shop is selected according to Equipment Standards, depending on the type and capacity of the enterprise. The main equipment of the vegetable shop is potato peelers MOK-125, MOK-250, MOK-400, universal vegetable cutter MPO-50-200, MPO-350. The vegetable cutting wiper mechanism MOP-1 is included in the set of replaceable drive mechanisms for universal general purpose. In the vegetable workshop there is a line for processing potatoes and root vegetables and a line for processing fresh cabbage and other vegetables and herbs. The equipment becomes as the technological process progresses. A washing bath and potato peeler are installed on the potato and root crop processing line. After machine cleaning, manual cleaning is carried out on special tables. The table cover has a recess into which peeled vegetables are placed, and two holes: for peeled vegetables and for waste. After cleaning, the potatoes are placed in a bath of water and stored for no more than 2-3 hours. Peeling of onions and garlic is carried out on special tables with an exhaust device. On the cabbage and greens processing line, production tables and washing baths are installed. Peeled vegetables are washed and, depending on their purpose, some of them are used for cooking as a whole, and the rest are cut by machine or manually. Peeled and chopped vegetables are covered with a damp cloth to protect them from contamination and drying out. In procurement enterprises, high-capacity vegetable shops are organized, processing 1 ton of vegetables or more. These shops operate on the basis of contracts concluded with other catering establishments. Technical conditions and technological instructions provide for the production of semi-finished products: peeled sulfated potatoes that do not darken in air; fresh white cabbage, peeled, carrots, beets, peeled onions.

The technological process of processing vegetables in large vegetable shops is the same as in medium-sized shops, only it is more mechanized.

In the vegetable shop of a large procurement enterprise, to speed up the processing of vegetables, two technological lines are installed: a mechanized production line for processing potatoes (PLSK-63) and a line for processing root crops (carrots, beets) LMO. The potato processing line uses equipment that ensures a continuous production process: inclined conveyors, a vibrating washing machine, a KNA-600M continuous potato peeler, an inspection and cleaning conveyor, a sulfitation machine, and an automatic scale.

Potato cleaning and sulfitation line: container dumper cage; bunker; receiving trays; inclined material handlers; dispensing feeder; vibration washing machine; mud sump; stone trap; potato peeler; pulp collection; finishing conveyor; chairs; sulfitation machine; automatic weighing dispenser; capacity.

On this line, calibrated potatoes are fed into a vibratory washing machine, pass through a stone trap, are cleaned in a potato peeler, enter the inspection and finishing conveyor, then enter a sulfitation machine and a weigher. Potatoes are peeled manually using root or groove knives. The conveyor is equipped with special chairs for indigenous women.

Potato sulfation is carried out with a 0.5-1% solution of sodium bisulfite for 5 minutes. Potatoes treated in this way can be stored without darkening in air for 48 hours at a temperature of 2-7C.

Waste from mechanical processing of potatoes (pulp with water) goes to the starch department to obtain starch. The LMO production line has a capacity of 300-500 kg/h. A distinctive feature of the technological process is that after washing the root vegetables, they are thermally fired in an oven at a temperature of 1000C, and then the skin is washed off from the surface of the root vegetables in shower devices. The remaining production processes (finishing, weighing, packaging) are carried out at workplaces in the same way as on the PLSK-63 line, excluding the sulfitation process. Processing of onions on the LMO line begins with roasting, then the technological process is carried out similarly to that described above. In vegetable shops where the LMO line is not used, onions are processed manually. For each employee, a workplace is organized, equipped with a special table with an exhaust hood. The prepared vegetable semi-finished products are placed in containers, labeled and sent on an expedition. Organization of work in the workshop. The work of small vegetable shops is organized by the production manager; Vegetable shops are headed by a shop manager or a foreman. Vegetable peelers of the 1st and 2nd categories perform all operations when processing vegetables and preparing semi-finished products. According to the production program, a schedule is drawn up for the release of semi-finished vegetable products in batches, depending on the timing of the sale of dishes during the day. At the end of the working day, the responsible workshop employee draws up a report on the amount of raw materials consumed and semi-finished products produced

6. Sanitation

Sanitary requirements for the cook

1. Before work, wash your hands with soap.

2. Wear proper clothing.

3. Tuck your hair under your headdress.

4. Tuck the sleeves of the garment up to the elbows or fasten with buttons.

5. Do not prick clothes with needles.

6. Do not keep pins or sharp objects in your pockets.

7. Tidy up your workspace.

8. Inspect the inventory and make sure it is in good condition.

During work

1. Cut frozen fish only after thawing.

2. When working with a knife, be careful and hold your hand correctly when processing food.

3. The surface of the kitchen stove must be flat.

4. Do not allow fats to overheat; they can flare up due to high temperatures.

5. When frying fish, place the product tilted away from you.

6. Take measures to clean up spilled liquids and food dropped on the floor.

7. Place cutting boards on a flat table surface.

8. Be attentive - do not be distracted yourself and do not distract others from their work.

SANITARY REQUIREMENTS FOR EQUIPMENT, Utensils and Containers.

Public catering establishments may use equipment, utensils, utensils and containers made from materials approved by the Russian Ministry of Health. Equipment, inventory, utensils and containers must be resistant to temperature changes and the effects of approved detergents and disinfectants.

YOU SHOULD WASH TABLEWARE BY HAND IN THIS ORDER:

1. Remove food residues with a brush or wooden spatula into special waste containers;

2. Degrease the dishes with approved detergents in the first slot of the washing machine;

3. In the second slot of the washing machine, wash dishes at a temperature of at least 40 degrees C;

4. Rinse the dishes in the third cavity of the bath with hot (not lower than 65 degrees C) water, immersing the plates placed on edge in metal mesh with handles;

5. Dry the dishes in a drying cabinet or on a shelf-rack

Spoons, forks, and knives are also washed with the addition of detergents, followed by rinsing with hot running water. It is recommended to roast in a frying oven or oven for 2-3 minutes.

Glassware is washed in the first section in a 2-cavity bath at a temperature of at least 40 degrees C with the addition of detergents.

Glassware in restaurants is polished with clean, labeled towels or napkins.

Sanitary and hygienic requirements when preparing food

During the preparation and storage of food, sanitary and hygienic requirements must be observed.

1. When preparing food, you should wear special clothing.

2. When starting to prepare food, you need to thoroughly wash your hands with soap and tuck your hair under a scarf.

3. If there are scratches on your fingers, then these places need to be protected with an adhesive plaster or put on a rubber finger guard.

4. Before starting food preparation, food must be thoroughly washed and then rinsed with boiled water.

5. Different types of food should be processed on different cutting boards, marked accordingly.

6. You cannot cook food in dishes with damaged enamel.

7. You should not eat stale food. Perishable foods must be stored in the refrigerator.

8. Products and prepared meals can be stored for no more than a certain period of time.

9. Ready-to-eat foods should be stored closed and separate from raw foods.

10. Various products and prepared dishes require a certain storage temperature, so they should be placed in the refrigerator in the appropriate compartments: products that do not require long-term storage, such as apples, vegetables, eggs, cooked dishes - on the shelves; products that require longer storage, such as meat, fish, etc., should be stored in the freezer.

Cooking requires impeccable frequency and careful adherence to sanitary and hygienic rules. Very often, the cause of gastrointestinal diseases and food poisoning can be not only poor quality products, but also the unsanitary condition of the kitchen, kitchen utensils and appliances.

Sanitary requirements for culinary processing of food products and the process of preparing dishes.

Culinary processing of products has great physiological, sanitary and hygienic importance. The physiological significance is that mechanical and thermal processing improves the taste, nutritional value and digestibility of food. The sanitary and hygienic significance is that the contamination and contamination of food with microbes is reduced. Therefore, when preparing food, it is necessary to strictly observe the cooking technology, the sequence of the technological process, and the flow of the production process.

Inside the enterprise, products must be transported only in closed containers, on which an inscription corresponding to the product is written ("meat", etc.)

The quality of processed raw materials depends on the sanitary condition of the cook’s workplace, equipment, and inventory. According to existing sanitary regulations, the table should be wiped with a damp cloth before work, and at the end of the working day, washed with detergents and rinsed with hot water.

To obtain high-quality products, it is necessary to strictly observe sanitary requirements for the initial processing of products, as well as the preparation and storage of semi-finished products from them.

7. Byuseful tips

To add spice to the tomato sauce, you can add garlic passed through a press.

You can make very tasty meatballs with cottage cheese from pollock.

cooking potatoes

* When peeling potatoes, you need to cut the peel as thin as possible, there are vitamins under the peel.

* Potatoes will taste better if they are boiled for 10 minutes in salted water and then in milk. To prevent it from burning, shake the pan and reduce the heat.

Using fish in cooking

Fish is used as an independent dish. The fish is salted, marinated, boiled, fried. Appetizers, first and second courses, and fillings for pies are prepared from fish. The fish is used to make aspic and minced meat for cutlets. Canned fish are very popular.

Fish storage

Fresh fish has a very short shelf life; it is recommended to process it as quickly as possible. To increase shelf life, fish is salted or frozen. Quick freezing at a temperature of -18C increases the shelf life of fish to several months. Frozen fish is stored in the freezer. Fish cannot be defrosted or re-frozen.

Kitchen utensils for fish

History of the origin of fish

Even primitive man used fish for food, using the most primitive methods for fishing. Since the rivers and lakes were full of fish, it was possible to catch them even with your hands, throwing the catch ashore.

Over time, catching more fish than could be eaten, man learned to first dry the fish and then salt it. Northern peoples salted fish in specially prepared pits, and this method of salting was used until the beginning of the 20th century.

Let us note that fishing was practiced everywhere where there were seas, lakes, and rivers. This is evidenced by archaeological finds in Europe, Asia, Africa, and America. Fish bones found at cave sites indicate that fish was part of the diet of ancient man.

In the Neolithic era, fishing was very important; the main settlements arose along the banks of reservoirs. There is no reliable information about what fishing gear was used then. Apparently some kind of fishing rod was used.

Gradually, the gear was improved, and by the middle of the 15th century, a book dedicated to the fishing rod was even published in England.

In Ancient Rus', fishing was of utmost importance, which was reflected in numerous literary sources.

Fish is one of the most famous dietary foods. It contains proteins, vitamins A and D, and fats.
There are a huge number of types of fish, each of which has its own beneficial qualities.
In modern Russian cuisine, there are many different methods for preparing a fish dish. Fish can be boiled, steamed, stewed, fried, baked. However, the individual characteristics of each type of fish should be taken into account. Some breeds of river fish may have an unpleasant odor of mud, so such fish should be cooked with the addition of various spices that can drown out the unpleasant odor.
Many types of sea fish, such as flounder, cod, halibut, also have a special smell, so it is preferable to fry the fish.
You can cook fish in both large and small amounts of water (poach). Before cooking, you can cut the fish into small and large pieces, depending on the dish being prepared. Very large fish (catfish, sturgeon) are cut into large transverse pieces - links.
Frying fish can be done either in a small amount of oil or in deep fat. Deep-fried fish is more soft and original in taste than conventionally fried fish.
You can bake fish raw, or you can pre-boil it until half cooked. The best baked dishes are made from pike, pike perch, sturgeon, and catfish. Fish is baked with or without a side dish. Most often, sour cream sauce is used for baking.
Excellent dishes are made from minced fish. Unlike minced meat products, fish products are much more healthy and much easier to digest. Dishes made from chopped fish can be successfully used in dietary nutrition.
The best side dish for fish dishes is potatoes, which can be prepared in a variety of ways. Boiled potatoes or mashed potatoes go with boiled fish, and fried ones go with fried fish. You can use stewed cabbage, mushrooms, various cereals, vegetable stews and salads as a side dish for fish. Baked fish and minced fish products can be served with pasta, cereals, boiled and stewed vegetables.
Before cooking fish, you should make sure that it is suitable for consumption. The easiest way to identify stale fish is by smell, but appearance can also determine the freshness of the fish.
Fresh fish has smooth, shiny scales, its flesh is elastic, its eyes are transparent, and its gills are red. Fresh fish meat should fit tightly to the bones and be difficult to separate from them.
The scales of fresh sea fish should adhere well to the skin, be clean, and free of foreign stains. The skin of scaleless fish should be smooth and light. If fish has been thawed and then re-frozen, spots will appear on the skin and the nutritional value will be significantly reduced, even if the fish did not spoil when defrosted.
If you are using live fish, then before cutting it, you need to make a deep cut between the pectoral fins with a sharp knife, then tilt the carcass and wait until the blood drains.
Frozen fish should be thawed before cooking. Fish thaws best in cold water; warm water can negatively affect the taste of the fish. Thawed fish must be washed thoroughly.

Introduction. 3

1. Fish baking technology, assortment of dishes. 4

2. Recipes for preparing baked fish dishes... 8

3. Safety precautions. 10

Conclusion. eleven

References... 12

Fish dishes at catering establishments are in great demand and are sold in large quantities. Fish contains from 40 to 65% edible meat, rich in proteins. The amount of protein in soft raw fish ranges from 6.5 to 27%, and in boiled and fried fish - from 8 to 35%. About 90% of proteins are complete. The ratio of amino acids in them is close to optimal.

Dishes prepared from perch, pike, bream, roach, burbot, crucian carp and other fish from central Russia contain a lot of proteins that are extremely necessary for the functioning of the body. Here are comparative figures indicating the nutritional value of fish dishes. In 100 gr. beef contains 19% protein, 9.5% fat, 0.4% carbohydrates, calorie content is 166. And in 100 g. river fish on average contains 15.9% protein, 2.5% fat, 0.1% carbohydrates, calorie content is 91.

Fish from central Russia are considered low-fat. In terms of taste, pike, pike perch and bream come first. Burbot is distinguished by the fact that its liver reaches 7-9% of its own weight and it contains many nutrients.

Fish dishes are widely used in medicinal or sparing nutrition. Doctors recommend a fish diet for obesity.

Fish dishes are widely used in the everyday diet, but are especially valued in dietary nutrition. This is explained not only by its high nutritional value and taste, but also by its easy digestibility and beneficial effect on the body.

1. Fish baking technology, assortment of dishes

Baking fish is as follows. Fish products are placed in a shallow container with a small amount of fat, but without preheating to a high temperature. Then the dishes with fish are placed in the oven.

Mostly whole small fish or fish fillets are baked. Especially tasty when baked: carp, crucian carp, dentex, cod, halibut, notothenia, grenadier, merrow, bluefish, butterfish, sole, sardine, mackerel, sea bass.

You can bake fish with sour cream sauce or mayonnaise, in dough.

Under no circumstances should you bake (or fry) sea fish in breadcrumbs. Wheat flour is best suited for these purposes, into which 1/4 of potato flour is sometimes mixed.

Some housewives bake fish this way. Place a special grate or 3-4 wooden sticks on a greased frying pan or in a stewpan (this simple technique allows you to avoid burning the fish from below). On top of the fish place boiled potatoes cut into nickels, pieces of butter, and then pour sour cream (or white, sour cream or milk sauce), sprinkle with grated cheese, sprinkle with melted butter and place in a very heated (up to 250-280 ° C) oven Bake for 15-30 minutes, then reduce the heat in the cabinet. While baking in moderate heat, the fish is poured with broth from a baking sheet.

There is an old way of baking fish in parchment paper. The whole fish or cut into pieces is placed on parchment paper, greased with butter or vegetable oil, sprinkled with chopped herbs. Wrap tightly in paper and grease the outside with oil or fat. The fish wrapped in this way is placed on a baking sheet, which is placed in the oven. After about 20-30 minutes. the fish will be ready. Instead of parchment paper, you can use aluminum foil, the edges of which are folded up and compressed.

The finished fish is removed from parchment (or foil), beautifully placed on a dish and served hot with boiled potatoes or sour cream, and cold with vegetable salad.

Housewives' failures in preparing fried or baked fish are most often associated with a violation of thermal processes. You can often notice that the housewife in a hurry fries fish in a frying pan that is not hot enough. Often in the process of preparing dishes, such housewives blur the distinctions between frying and stewing, frying and sautéing, boiling and poaching. This means that the fish dish, which should have been served fried, was cooked in a stew.

To avoid such failures, you need to know the rules for cooking fish. We remind them:

· low-fat types of fish can be subjected to any heat treatment (boiled, fried, baked);

· Fatty fish must be well breaded with spices before frying;

· It is recommended to dry cleaned and prepared fish with a napkin or paper before frying;

· for frying, fish is cut into pieces diagonally at an angle of 45°;

· To prevent the fish from falling apart when frying, it is recommended to salt it 10-15 minutes before frying;

· for frying fish, it is advisable to use a cast-iron frying pan, in which the fish is gradually browned and evenly cooked;

· the taste of fried fish is significantly improved if, before heat treatment, you keep it for 1-2 hours in a mixture of vegetable oil, lemon juice, chopped onions, roots and herbs;

· the taste of fried fish will also improve if before frying it is kept in milk, and then breaded in flour and fried in vegetable oil;

· fat will not splatter if the pan is covered with an overturned colander;

· To prevent the fish from burning in the pan, add a little salt to the oil;

· To prevent pieces of fish from falling apart during frying, you need to salt them, bread them in flour and let them sit for 10-15 minutes, then put them in a frying pan in hot oil;

· fish can be fried in butter, although it loses many of its beneficial properties;

· it is better to use vegetable oil, and just before serving, pour melted butter over the finished fish - it will give it a delicate taste;

· any products, including fish, must be fried or boiled first over high heat, and then reduce the heat in order to finish frying, finish cooking slowly, over low heat;

· when baking fish in sour cream sauce, first pour part of the sauce into the frying pan, and then add the fried fish;

· the fish is baked in a very heated oven, then a golden brown crust forms on the surface of the sauce and the dish turns out juicy;

· It is best to fry or bake fish just before lunch and serve it immediately; After standing for some time after cooking and drying out, fish dishes lose their taste and quality.

The fish is baked with or without sauce. I usually bake whole fish without sauce. To do this, it is cleaned, sprinkled with salt, pepper and baked in ovens. Fish is often baked with sauces. Portion pans are greased, a little sauce is poured, a side dish is placed, the prepared fish is added, the sauce is poured, grated cheese is sprinkled, oil is sprinkled and baked at a temperature of 250 - 2800C. Fish cut into portions from fillets without rib bones is baked with sauces. You can bake fish raw, poached or fried. Raw fish is baked in white sauce with boiled potatoes. Poached - in steam or milk sauce with boiled potatoes or pasta. Fried - with fried potatoes or crumbly buckwheat porridge with sour cream or tomato sauce with onions and mushrooms.

Baked fish in Russian style. Pieces of raw boneless fish with skin are placed in a greased frying pan, salted and peppered, slices of peeled boiled potatoes are placed around them, poured with white sauce, sprinkled with grated cheese or ground breadcrumbs and baked. After this, place the frying pan on the stove and bring the sauce to a boil, otherwise the fish may turn out raw; When leaving, I pour vegetable oil over the fish and sprinkle with chopped herbs. Sturgeon fish is cut into portions without cartilage and skin, scalded and baked as described above.

Fish baked in sour cream sauce with mushrooms (Moscow style). Portioned pieces of catfish, pike perch, sturgeon fish are fried with fat, then placed in a portioned frying pan, onto which a small amount of sauce is poured. Sautéed onions, porcini mushrooms or champignons poached with butter, and boiled egg slices are placed on the fish. Fried potatoes are placed around the fish, everything is covered with medium-thick sour cream sauce, baked and sprinkled with herbs.

Fish baked in sour cream sauce. Boneless fillet is cut into portions. Crucian carp, tench, ide, flounder, and bream can be baked whole carcasses or in portioned pieces. The fish is fried with fat, placed in a greased frying pan, a side dish is placed next to it, poured with sour cream sauce, sprinkled with grated cheese, sprinkled with oil and baked.

2. Recipes for preparing baked fish dishes

Pike perch baked with milk sauce

Ingredients: Fish 125, butter or margarine 7, mushrooms 15, crabs 10, cheese 5, white sauce 25, milk sauce 100.

Preparation: Cut the pike perch fillet into 3 - 4 pieces per serving and simmer along with chopped porcini mushrooms or champignons, crayfish tails or crabs.

Add a small amount of white sauce to the finished fish, mix gently and place in a heap in shells greased with butter or creamy margarine, pour in a medium-thick milk sauce, sprinkle with grated cheese, drizzle with butter and bake.

Pour melted butter over the finished fish and garnish with pieces of crab or boiled mushroom caps.

Baked perch

Ingredients: 4 pieces of perch fillet (175 g each), Salt, pepper, 2 tbsp. bite, 600 g tomatoes, 1 bunch of green onions, 1 bunch of basil, 150 g processed cheese, 3 tbsp. olive oil.

Preparation: Rinse the fish fillet with hot water, salt and pepper to taste, and sprinkle with a little vinegar. Cut the tomatoes into slices, wash the green onions and cut into thin rings. Wash the basil too, tear off a few leaves and set aside, chop the rest. Heat the oven to 200° C. Grease the pan, lay out 2/3 of the tomatoes, onions, basil, salt and pepper in layers. Place the fish on top and drizzle with a little oil. Cut the cheese into slices and place on top of the fish along with the remaining tomatoes. Bake for 20-25 minutes. Garnish with basil.

Fish baked with mushrooms and potatoes

Ingredients: Fish fillet 600 g, Mushrooms 60 g, Boiled potatoes 3 pcs., Onions 80 g, Dill 20 g, Flour 24 g, Ghee 80 g, Butter 20 g, Eggs 2 pcs., Grated cheese 2 tablespoons spoons, sour cream sauce 1 glass, Salt to taste

Preparation: Cut the fish fillet into portions, add salt, bread in flour and fry in a little melted butter until golden brown. Cut the mushrooms into slices, the onion into strips and fry in melted butter. Boil the eggs and cut into slices.

Pour a little sour cream sauce into the frying pan, place the fried fish, and around it - slices of boiled potatoes. Place fried mushrooms and onions, sliced eggs on the fish and pour sour cream sauce over everything. Then sprinkle with grated cheese, drizzle with butter and bake in the oven.

Serve sprinkled with chopped dill.

3. Safety precautions

The general requirements for labor protection and safety in fish shops are the same as in other shops. In addition, the following rules must be observed: during work, promptly remove and process waste, monitor the sanitary condition of the workshop and each workplace, thoroughly rinse and wipe all machines after finishing work, scald the cutting chair with boiling water and cover it with salt.

When operating any electrical appliances or machines, you need to know that they must be grounded, rubber mats must be placed near them, and all current-carrying parts must be insulated.

The layout and dimensions of the premises of all production workshops ensure the safety of the cooks. Proper lighting plays an important role; the ratio of window area to floor area should be 1:6.

Conclusion

Fish is a valuable food product. In terms of nutritional value, it competes with the best varieties of meat. But unlike the latter, it is easier and faster absorbed by the body, and for this reason it is widely used in dietary nutrition, in menus for children and the elderly. The inhabitants of rivers, ponds and lakes contain microelements, vitamins, fats and proteins that our body needs. In terms of the amount of protein, for example, pike perch is superior to chicken, and carp is superior to beef. Fish also contains boron, lithium, iron, copper, potassium, calcium, cobalt, magnesium, manganese, bromine, and phosphorus. Even gold was discovered in the fish of the Voronezh River.

Fish is rich in nitrogenous extractives. Thanks to this feature, fish broths stimulate appetite and stimulate gastric secretion. Fish meat proteins are better absorbed by the human body than meat proteins from land animals. And fish oil contains polyunsaturated fatty acids that have biological effectiveness. It is rich in vitamins A and D. Fish meat contains B vitamins - B1, B2, PP, B12, biotin and pantothenic acid, as well as small amounts of vitamin C.

Marine fish meat is rich in valuable minerals, the bulk of which are potassium, sodium, calcium, magnesium, phosphorus, and chlorine. As well as iodine and fluorine.

Fish proteins are easier to digest and absorb by the body. The calorie content of fish is slightly lower than that of meat. Fish oil is healthy; it contains a lot of vitamin A and a large amount of essential polyunsaturated fatty acids. The amount of fat varies between different types of fish. River predators like pike, perch, and pike perch have less than 1% fat. Bream, catfish, carp have fat content of up to 2.5%.

Bibliography

1. Anfimova N.A., Tatarskaya L.L. Cooking. – M.: Education, 2002.

2. Bordunov V.V. Commodity Science, 1987

3. Ermakova V.I. Cooking. – M.: Education, 1993.

4. Matyukhin Z.P. Fundamentals of nutrition, hygiene and physiology. – M.: Education, 1999.

Russian International Academy of Tourism

Institute of Hospitality RMAT

Faculty of Hospitality and Food Technology

Department of Hospitality Management

Course work

By discipline:

"Technology for the production of public catering products"

On the topic “Russian fish dishes”

Work completed

Student of group 203

Buzdenkova E.V.

Head of work:

Averichev

Moscow 2007

INTRODUCTION

“Oh, bright and beautifully decorated Russian land! You are famous for many beauties: you are famous for many lakes, locally revered rivers and springs, mountains, steep hills, high oak forests, clean fields, wondrous animals, various birds, countless great cities, glorious villages, monastery gardens, temples of God... - wrote the ancient chronicler . “You are filled with everything, Russian land!..” Here, in the vast expanses - from the White Sea in the north to the Black Sea in the south, from the Baltic Sea in the west to the Pacific Ocean in the east, Russians live in proximity to other peoples - a nation united in language, culture and life.

An integral part of the culture of every nation is cuisine. It is not without reason that ethnographers begin their study of the life of any people by studying their cuisine, for it reflects in a concentrated form the history, life and customs of the people. Russian cuisine in this sense is no exception; it is also part of our culture, our history.

The first meager information about Russian cuisine is contained in the oldest written sources of the 11th-17th centuries, chronicles, lives, words, teachings, etc. The most complete information about ancient Russian cuisine can be found in Domostroy, a literary monument of the 15th-16th centuries, which summarized the previous experience and regulating the procedure for conducting affairs within the framework of home life. Old Russian cuisine began to take shape in the 9th century and reached its peak by the 15th century. Naturally, the formation of cuisine was primarily influenced by natural and geographical conditions. The abundance of rivers, lakes, and forests contributed to the appearance in Russian cuisine of a large number of dishes from fish, game, mushrooms, and wild berries.

The originality of the dishes of Russian national cuisine was determined not only by the set of products from which the food was prepared, but also by the peculiarities of their preparation in the Russian oven. Initially, Russian stoves were made without chimneys and heated “black”. Later, stoves with pipes appeared, and then stoves began to be added to the stoves and ovens were built into them. In the Russian stove they cooked food, baked bread, brewed kvass and beer, and dried food supplies on the stove. The stove heated the home, old people and children slept on the stove, and in some areas they steamed in the large firebox of the Russian stove, as if in a bathhouse.

The food cooked in a Russian oven had excellent taste. This was facilitated by the shape of the dishes, temperature conditions and uniform heating on all sides. In the Russian oven, food was cooked in clay pots and cast iron pots. Both had a narrow neck, a small bottom and large convex sides. The narrow neck reduced evaporation and contact with air, thereby promoting better preservation of vitamins, nutrients and aromatic substances.

Food in a Russian oven was cooked almost without boiling due to the fact that the temperature in the oven gradually decreased, because the oven was first heated and then cooked in it. Thus, the food in the Russian oven steamed more, or, as they used to say, simmered. Fish dishes, soups, etc. were especially tasty.

From time immemorial, Russians settled along the banks of rivers, lakes and seas, which at that time abounded in fish. The abundance, cheapness and availability of all kinds of fish determined the abundance and diversity of the fish table. There were no special prohibitions on fish from the church: on most fasting days, fish was allowed to be eaten, with the exception of only some days of strict fasting. The fish was boiled, steamed, baked, stewed, poached, fried, stuffed, doused with various decoctions, brines, and gravies. River, lake and migratory fish, that is, those that spawn in rivers, were especially valued. But sea fish were not uncommon on the Russian table: cod, herring, navaga, haddock, saury, smelt, flounder and others. To this day, cod remains the favorite fish of Arkhangelsk residents, and horse mackerel and mackerel for residents of the Black Sea region.

Live, fresh, frozen and salted fish comes to the home table.

Live fish is considered the most delicious. In order to keep the fish alive for several days, ancient cookbooks advised pouring a glass of vodka into the fish’s mouth, covering it with damp moss and placing it in the cellar, or putting a piece of bread soaked in water in the fish’s mouth and placing it in the snow. It was recommended to slaughter live fish without allowing it to fall asleep, since asleep fish was considered much worse than freshly slaughtered fish. To slaughter a fish, it was advised to make an incision behind the head, separating the brain from the spinal column. In modern books, on the contrary, they recommend making a deep cut in the throat to drain the blood. More often we buy fresh or frozen fish. At the same time, you need to make sure that it is fresh. Fresh fish have bright red gills, bulging transparent eyes, smooth shiny scales, and an unswollen abdomen.

Frozen fish and fish fillets must be properly defrosted before cooking in order to preserve their taste and nutritional value as much as possible. Whole frozen fish is recommended to be defrosted in salted cold water (for 1 kg of fish - 2 liters of water and 2 teaspoons of salt). It is better to defrost fish fillets, as well as headless and gutted fish in air. In any case, the fish should not be thawed completely. Defrosting ends as soon as the temperature inside the frozen fish reaches -1-0°C.

Salted fish should be soaked in cold water, changing the water several times.

1. Characteristics of fish, nutritional value

The ratio of nutrients in fish depends on its type, sex, stage of development, period of fishing, nature of nutrition, and also on how deeply post-mortem changes occurred during storage. The content of individual substances in different organs and muscles of the same individual is not the same. For example, dark muscles contain more chromoproteins (myoglobin, hemoglobin, cytochrome C), fats, fatty acids, lecithin, methionine, vitamin B 12, iron, sulfur and less total nitrogen, unsaponifiable substances and cholesterol than light muscles.

The mass fraction of water in the muscles of fish depends on the species, fatness, physiological state and can range from 53% (river eel) to 89% (blue catfish). The main part of the water contained in the tissues is associated with the hydrophilic substrate (protein) due to capillary and osmotic forces.

The water-holding capacity of muscle tissue of fish and seafood changes during post-mortem biochemical processes and during refrigeration. This property affects the juiciness, tenderness, and consistency of the finished product, and largely determines the loss of muscle juice during culinary processing and canning of aquatic organisms.

When drying and drying hydrobionts, and steam blanching of canned semi-finished products, the mass fraction of water in the tissues sharply decreases, while the nutritional and energy value of the products increases.

The mass fraction of squirrels and hydrobionts ranges from 7-8% (sea cucumber, cucumber, smoothhead) to 22-23% (tuna, chum salmon, bonito, yellowtail snapper, whale meat). The share of complete proteins (with the exception of sea cucumbers) is 95-97% of their total quantity, the digestibility of proteins reaches 97%.

The taste properties of fish products are largely due to non-protein nitrogenous extractive substances, the main ones of which are free amino acids and gaunidine derivatives (creatine, creatinine, creatine phosphate, methylguanidine).

Trimstylamine, from the group of nitrogenous volatile bases, is a key substance that determines the typical “herring” smell of salty foods. Along with low molecular weight nitrogenous substances, carbonyl compounds, organic acids and sulfur compounds participate in the formation of flavor and aromatic properties. In particular, hydrogen sulfide, which is formed during heat treatment of fish, is the main component of the odor of sterilized canned fish. Amnoacid-lipid complexes play an important role in creating the characteristic aroma of dried fish.

The families of anchovies, herrings, salmons and some other fish are distinguished by the presence of active proteolytic fertes (pepsin, trypsin, erepsin of the digestive organs and cathepsins of muscles), which play an important role in the ripening of salted fish products.

The mass fraction of lipids in muscles ranges from 0.2-0.6% (haddock, squid, pollack, cod, crustaceans) to 30-34% (river eel, Siberian sterlet, Caspian lamprey, herring during the feeding period), "cod liver reaches 70%, in sturgeon and salmon caviar - 10-17%.

skinny (up to 2% fat) - perch, cod, pike, etc.;

medium fat content (from 2 to 8%) - sea bass, Caspian sprat, etc.;

fatty (over 8%) - sturgeon, mackerel, whitefish, saury;

especially fatty (more than 15 to 34%) - Pacific and Caspian lampreys, herrings during the feeding period, cyprinids, salmon.

In many bony fish (carp, herring, salmon, etc.), the connective tissue located between the skin and muscles is the main site of fat accumulation. In cartilaginous fish (sharks, honeycombs), cod, grenadiers and some others, fat accumulates in the liver (25-72%), and in the subcutaneous tissue and muscles its content does not exceed 0.2-1%. In sea bass, halibut, and tuna, fat deposition occurs both in the liver and in muscle tissue. In lampreys, fat is deposited in the thickness of the mouse, in the myosepts and subcutaneous tissue.

The distribution of lipids in the body also depends on the nutritional status of the fish. For example, if during the feeding period the bulk of lipids is concentrated in the tissues of internal organs and subcutaneous tissue, then during the spawning period this category of lipids is practically absent. For example, capelin contains 10-11% lipids during the feeding period, and 2-3% during the spawning period. In the migratory Caspian herring, the lipid content in sea water and meat is 17 - 22%, and in the Ufa region after spawning - 1.5 - 2%. In Pacific herring during the feeding period, the mass fraction of lipids is 25 - 33%, and they accumulate both in the subcutaneous tissue and in deposits on the stomach and intestines (fat). As the gonads develop and mature, fat in herring disappears, and by the spawning period the lipid content in the muscles decreases to 2-3%. Significant losses of lipids are observed during spawning migrations and starvation of Far Eastern salmon. For example, in Amur autumn chum salmon after spawning, the mass fraction of lipids in the meat drops to 0.1%.

The fat content varies significantly depending on the species of fish. For example, among halibuts, the fattiest are the arrowtooths (up to 21% fat in the muscles), and the least fatty are the whitetails (up to 6% fat in the muscles). In marine invertebrates, the fat content in tissues is low (0.1 - 2.5%), with the exception of liver (6-16%) and caviar (4-16%).

A peculiarity of the composition of fish lipids is the predominance of unsaturated fatty acids, including pentaenoic and hexaenoic acids, which make fats unstable to oxidative spoilage. Fats from marine and oceanic fish have a higher degree of unsaturation compared to freshwater fish. Therefore, frozen fish products and fillets from sea and ocean fish have a shorter shelf life compared to products from freshwater fish.

Due to the low melting point (22...35 °C), fats from fish and non-fish aquatic organisms are well absorbed by the body (95-97%). Along with their high energy value, they serve as a carrier of biologically active substances, including vitamins A, D and essential fatty acids, which perform vitamin-like functions. A lack of polyunsaturated fatty acids in the diet is associated with the occurrence of duodenal ulcers, ulcerative colitis, arthritis, dental caries, eczema, dry skin, and impaired cholesterol metabolism. In terms of the content of essential fatty acids (especially the so-called linoleic type), fish lipids are inferior to vegetable oils (with the exception of cocoa and coconut oils), but superior to butter. It has been established that fish fats play an important role in reducing cholesterol levels in the blood.

Phospholylides are valuable building materials for cellular structures. As a structural element of phospholipids, essential fatty acids are part of very complex liporiboprotein complexes, including a complex of various cell membranes.

The carbohydrate content in hydrobionts is low. The meat of marine fish contains from 0 to 1.5% glycogen, freshwater fish - from 0.9 to 1.8; invertebrates - from 0.1 to 5%, About 0.03% glucose was also found in the muscle tissue of calm, well-fed fish immediately after death. With biochemical post-mortem changes, the amount of carbohydrates in fish quickly decreases.

Marine fish fats contain vitamin A1, which is more biologically active than vitamin A2. The content of group A vitamins in the muscles of different types of fish is quite variable, but exceeds its content in the meat of cattle. The highest mass fraction of vitamin A is in the liver of cod and many other fish, in the caviar of sturgeon and salmon, in the muscles of fatty and especially fatty fish (eel, halibut, sardine, etc.). The content of B vitamins in fish muscles is relatively low, but dark muscles can accumulate 10 times more vitamin B 2 than light ones, and the liver of fish accumulates vitamins B 6 and B 12.

The presence of minerals in the tissues of aquatic organisms depends on the physiological and anatomical purpose of the tissues, as well as on the biochemical characteristics of the species. Unlike representatives of the terrestrial world, hydrobionts live in an environment saturated with salts (fresh water from 50 to 290 mg/l and sea water from 15,000 to 38,000 mg/l).

The content of some elements in the tissues of hydrobionts can be hundreds and even tens of thousands of times higher than their concentration in the aquatic environment, and the content of other elements can be lower than in the hydrosphere. For example, in the tissues of marine fish there is a selective concentration of sulfur, phosphorus, calcium, iodine and other elements, but the content of chlorine, magnesium, and sodium is much lower than in water. Some types of brown algae, on the contrary, are capable of selectively accumulating potassium, sodium, chlorine, iodine, bromine and a number of other elements. Specific for fish is the accumulation of iron in the blood, for crustaceans and mollusks - copper.

The concentration of sodium ions in seawater is the highest. However, in the tissues of gilrobionts the content of sodium salts is low - from 30 to 160 mg per 100 g in fish muscles and up to 380 mg per 100 g in shellfish meat. The mass fraction of potassium salts in fish muscles ranges from 60 to 520 mg per 100 g. There are several times more sodium and potassium salts in seaweed.

The main depot of calcium salts in the body of aquatic animals is the bone tissue of fish, shells of mollusks and the shell of crustaceans. Magnesium is also an essential component of bone tissue. In muscles, most calcium and about 10% magnesium are bound to the proteins actin and myosin.

The mass fraction of phosphorus in the tissues of hydrobionts varies from 50 to 500 mg per 100 g. About 85% of phosphorus is concentrated in bone tissue. The bulk of phosphorus in muscles is bound to creatine and adenosine. Phosphorus is one of the most important elements: it is part of a variety of organophosphorus compounds - nucleoproteins, phospholipids, coenzymes, ATP, ADP, etc. Mass fraction of other macroelements (mg per 100 g): sulfur -25-450, iron - 0.3- 20, aluminum - 0.1-20.

The content of microelements in the tissues of aquatic organisms varies within significant limits. The richest iodine is brown algae (kelp), which contains hundreds of thousands of times more iodine than sea water. The presence of iodine in fish depends on the type of fish and the physiological characteristics of the tissues. In the tissues of freshwater fish, the iodine content is insignificant (from 0.002 to 0.07 mg per 100 g), in sea and ocean fish it is tens of times higher (from 0.01 to 0.8 mg per 100 mg), in the caviar and liver of marine In fish, the iodine content reaches 2 and 3 mg per 100 g, respectively.

The content of copper salts in fish tissue is low - from 0.001 to 0.09 mg per 100 g, in shellfish meat - from 0.1 to 15 mg per 100 g, and in the edible part of crustaceans - up to 1.6 mg per 100 g. Others microelements, including manganese, cobalt, zinc, fluorine, molybdenum, are present in hydrobionts in a well-balanced ratio, and in marine and oceanic fish species their content is usually higher than in freshwater, and in non-fish objects - 5- 10 times more than in fish.

2. Assortment and cooking technology

1) Pomakukha Pskovopecherskaya

2) Boiled fish

3) Poached fish

4) Fish poached in milk

5) Sterlet or other fish poached in white wine

6) Baked fish

7) Fish baked Moscow style

8) Fish in Nevsky style

9) Fish in Yaroslavl style

10) Pomeranian cod casserole with cottage cheese

11) Far Eastern fish casserole with seaweed

12) Suzdal-style fish with buckwheat porridge

13) Stewed fish

14) Fish stewed Novgorod style

15) Fish stewed peasant style

16) Squid stewed in sour cream

17) Fish baked with fried horseradish and onions

18) Fish baked in foil

19) Fish baked with mayonnaise

20) Fish baked with egg

21) Fish baked in an omelette

22) Fish solyanka in a frying pan

23) Fish cabbage rolls in Perm style

24) Choryg Tver

25) Crucian carp fried in sour cream

26) Fish fried in Northern Russian style with cranberry juice and honey

27) “Chestnuts” fish in Ryazan style

28) Fried fish stuffed with sprats

29) Goldfish cutlets

30) Fried fish stuffed with cabbage

31) Fish “pie”

32) Telnoe

33) Pomeranian zrazy

34) Tender fried fish

35) Fish fried in dough

36) Spicy fish

37) Fish in pork fat

38) Fish in South Russian

39) Severodvinsk cutlets

Technology for preparing the most interesting dishes:

“Suzdal-style fish with buckwheat porridge”

Products included in the recipe:

Fish - 800 g

Buckwheat - 2/3 cup

Dried mushrooms - 50 g

Eggs - 4 pcs.

Sour cream - 4 tbsp. l.

Vegetable oil - 4 tbsp. l.

Breadcrumbs - 2 tbsp. l.

Salt - 1 tsp.

Cooking technology

Soak the mushrooms, boil and chop finely. Cut the fish into pieces, add salt and fry in butter, fry the onions and mushrooms separately. Cook crumbly buckwheat porridge, add chopped eggs and stir. Grease clay pots or frying pans, sprinkle with breadcrumbs, add buckwheat porridge with eggs, onions and mushrooms, fish, pour sour cream, sprinkle with grated cheese and bake in the oven.

"Squid stewed in sour cream"

Products included in the recipe:

Squid fillet - 600 g

Sour cream - 200 g

Onions - 2-3 pcs.

Flour - 2 tbsp. l.

Butter - 50 g

Salt - 1 tsp.

Pepper - ½ tsp.

3. Processes that occur with basic food substances during heat treatment. Formation of taste, smell, aroma, change in mass

Various types of fish differ in taste and nutritional content. Therefore, when preparing fish dishes, it is necessary to choose a cooking method that allows you not only to prepare the dish tasty, but also to preserve valuable nutrients in it. Depending on the methods of heat treatment, fish dishes are divided into boiled, poached, fried in the main method, fried in a large amount of fat, stewed, baked.

During the heat treatment process, fish undergoes complex physical and chemical changes. When boiling and frying fish, protein coagulation occurs, collagen protein, fat, vitamins and extractives change, water is released, and the weight and volume of the fish changes. As a result of heat treatment, the digestibility of fish increases, tissue fibers soften and bacteria that can be contaminated with semi-finished fish products die. Sturgeon fish can sometimes contain spores of pathogenic bacteria and the harmful substances they produce - toxins. Therefore, it is necessary to carefully monitor the thermal process and complete preparation of the fish.

Fish contains albumin proteins, soluble in water, globulins, soluble in salt solutions, as well as complex phosphorus-containing proteins, which when heated to 35 ° C begin to coagulate (denature). This process ends when it reaches 65 °C. Curled proteins in the form of light foam appear on the surface when cooking fish. Fish contains from 1.6 to 5.1% collagen, of which almost all its connective tissue consists. Fish collagen is less stable than meat collagen. At a temperature of 40 ° C, it coagulates and transforms into glutin, which is a sticky substance that is easily soluble in hot water, due to which saturated fish broths form a jelly when they solidify. Fish gluten can retain water to a greater extent than meat gluten, so when cooked, fish loses less weight than meat. When cooking fish, the myofibril proteins become denser, resulting in a decrease in the volume and weight of the fish.

The change in fish mass is 18-20%, i.e. half that of cattle meat. The main part of these losses is water separated by proteins. When boiling and frying, the weight loss is almost the same, the difference is 1-2% in one direction or another. The weight of breaded fish pieces changes less than unbreaded ones. When frying in the field of infrared radiation, weight loss is reduced by reducing the heat treatment time.

The total amount of soluble substances passing from fish into the broth is 1.5-2% of its mass, including extractive and mineral substances - 0.3-0.5%. When boiled, extractive substances turn into a decoction, giving broths a good taste and the ability to stimulate appetite.

4. Development of a recipe, cooking technology and preparation of regulatory and technological documentation for the dish “Fish in Yaroslavl style”

fish - 800 g

potatoes - 5-6

bulbs - 3-4

pickled cucumbers - 1-2

dried mushrooms - 50 g

cups sour cream - 2/3

mayonnaise - 100 g

cheese - 30 g

vegetable oil - 4 tbsp. l.

Cooking technology

4.1 Calculation of gross and net mass of raw materials

According to table. 4 Collection of recipes for obtaining 125 g net of Caspian salmon fish, special cuts, carcass, fillet without skin and bones, 147 g gross is required, and for 800 g gross – X g net. Let's make a proportion:

147 g (gross) – 125 g (net)

800 g (gross) – X g (net)

According to tab. 1 Collection of recipes to obtain 100 g of net potatoes (the weight of 1 potato is 100 g) requires 167 g gross, and to obtain 600 g net (6 potatoes) – X g gross. Let's make a proportion:

X g (gross) – 600 g (net),

Calculation of onion mass

According to tab. 1 Collection of recipes, the net weight of onions is 180 g (3 onions), the waste percentage is 16%, and the gross weight is X g. We make up the proportion:

X=(180 g (net)/(100-16%))*100%,

Calculation of the mass of pickled cucumber

According to tab. 1 Collection of recipes The net weight of a cucumber is 100 g (1 cucumber), the waste percentage is 10%, and the gross weight is X g. We make up the proportion:

X= (100 g (net)/(100-10%))*100%,

Calculation of cheese mass

According to Table 19 of the Collection of Recipes, the net weight of the cheese is 33 g, the waste percentage is 8%, and the gross weight is X g. We make up the proportion:

X= (33 g (net)/(100-8%))*100%,

Calculation of the mass of products given in volume measures:

Using the table “Information on the mass of food products in the most commonly used measures of volume”, we accept:

4 tbsp. vegetable oil = 4 x 15 = 60 g,

¾ sour cream = 134 g.

4.2 Calculation of losses during cooking of a dish

Weight of raw materials for the main course – 1937.3 g

Heat loss (19%) – 368.6 g

Weight of the dish after frying and baking – 1568.7 g

4.3 Development of technology and preparation of a technological scheme for preparing a dish

Clean the fish, gut it, wash it, cut it into pieces and fry. Chop and fry the onion. Finely chop the cucumbers and simmer in a small amount of water. Chop the peeled potatoes and place in a greased frying pan, top with fish, mushrooms and onions, and poached cucumbers. Then pour mayonnaise mixed with sour cream, sprinkle with grated cheese, drizzle with oil and bake in the oven. The layout of ingredients for preparing the dish is given for 4 servings.

5. Development of a recipe, cooking technology and preparation of regulatory and technological documentation for the dish “Pskovopecherskaya Pomakukha”

Products included in the recipe:

Garbusha – 600 gr

Potatoes – 8 pcs.

Parsley – 10 g

Dill – 10 g

For the sauce:

Onions – 2 pcs.

Flour – 1 tbsp. spoon

Fish broth – ½ l

Salt – 1 tsp.

Cooking technology

Divide the salted garbush into fillets, soak, pour in the sauce and bring to a boil. Sprinkle with herbs and serve with hot boiled potatoes.

Sauce. Fry the flour until slightly creamy. Gradually pour in the broth, stir until a homogeneous mass is formed, add finely chopped onion, salt and cook for 20-25 minutes.

5.1 Calculation of gross and net mass of raw materials

Calculation of gross and net weight of fish:

According to table. 4 Collections of recipes to obtain 125 g net of garbush fish, special cuts, carcass, fillet without skin and bones, 181 g gross is required, and for 600 g gross – X g net. Let's make a proportion:

181 g (gross) – 125 g (net)

600 g (gross) – X g (net)

Calculation of gross and net weight of potatoes

According to tab. 1 Collection of recipes to obtain 100 g of net potatoes (the weight of 1 potato is 100 g) requires 167 g gross, and to obtain 800 g net (8 potatoes) – X g gross. Let's make a proportion:

167 g (gross) – 100 g (net),

X g (gross) – 800 g (net),

Calculation of gross mass of parsley and dill

According to table. 1 Collection of recipes waste during cold processing of parsley and dill is 26%. Let's make a proportion:

X g (gross weight) – 100%

Calculation of onion mass

According to tab. 1 Collection of recipes, the net weight of onions is 80 g, the waste percentage is 16%, and the gross weight is X g. We make up the proportion:

X=(80 g (net)/(100-16%))*100%,

X = 95.2 g (gross).

Calculation of the mass of products given in volume measures

Using the table “Information on the mass of food products in the most commonly used measures of volume” (3), we accept:

1 tbsp. l flour = 30 g.

1 tsp. salt = 10 g.

½ l fish stock = 1110 g

We summarize the obtained data in a table:

5.2 Calculation of losses during cooking of a dish

To determine the amount of loss during heat treatment, we assume that the total losses, including losses during cooking, amount to 17% of the mass of the raw material for the dish:

Dish weight – 2464.37 g

Losses during heat treatment (17%) – 419 g

Weight of the dish after cooking – 2046 g

Drawing up a recipe for a given dish yield

We adjust the yield of the main dish to 300 g:

5.3 Development of technology and preparation of a technological scheme for preparing a dish

Conclusion

Hot fish dishes occupy a significant place in the range of dishes prepared in catering establishments. Fish dishes contain a lot of proteins, which are easier to digest than meat proteins. The muscle tissue of fish is softer and more tender compared to meat, since the collagen in the connective tissue layers of fish is less resistant to heat and quickly turns into gluten.

Depending on the types of fish used, fish dishes contain different amounts of fat. The greatest amount of fat contains dishes prepared from sturgeon, salmon, herring, mullet, halibut, and flounder. Dishes made from cod, pike, perch, and carp are considered low-fat. You need to know the fat content in order to choose the appropriate side dish and sauce for your dishes.

The distinctive properties of fish fat include its ability to easily melt and remain in liquid form at fairly low temperatures, so it is absorbed much better than beef or lamb fat. Thanks to this, fish dishes are also used cold. Valuable unsaturated fatty acids enter the human body with fish oil. In the tissues of most fish, fat is distributed unevenly. The greatest culinary value is fish with a uniform distribution of fat in the tissues (salmon, sturgeon). The presence of fat gives fish dishes higher calorie content and better taste.

Fish dishes are rich in minerals (sodium, potassium, phosphorus, iodine, sulfur, chlorine, iron, copper, etc.), especially dishes prepared from sea fish. Fish contains large quantities of vitamins D, A, and some types of fish contain vitamins B1 and B2. Among the extractive substances of fish there are substances that help stimulate appetite.

Hot fish dishes are prepared in the sauce shop. To do this, use pots, stewpans, elongated fish kettles in which fish are boiled and poached, baking sheets, frying pans, deep fryers for frying, portioned frying pans for baking, various equipment in the form of spatulas, colanders, chef's needles, etc.

Fish dishes are served on heated small plates, round metal or oval dishes, and portioned frying pans. The temperature for serving hot dishes must be at least 65 °C. Amount of fish per serving - 75, 100 or 125 g.

Bibliography

1) Collection of recipes for dishes and culinary products: For public catering establishments / Authors and compilers: A.I. Zdobnov, V.A. Tsyganenko, M.I. Peresochny.- K.: A.S.K., 2002. – 656 pp.: ill.

2) Cooking. Collection of recipes - M.: SME Publishing House, 2001. - 567 pp.: ill. Author-compiler A.S. Ratushny

3) Cooking: a textbook for Wednesdays. Prof.-techn. Uch-sch / N.A. Anfimova, T.I. Zakharova, L.L. Tatarskaya. - 4th ed., revised - Moscow: Economics, 1991. - 368 p.

4) Handbook on commodity research of food products / T.G. Rodina, M.A. Nikolaeva, L.G. Eliseeva and others; Ed. T.G. Homeland. – M.: KolosS, 2003. – 608 p.: ill.

5) Russian cuisine. / E.D. Medzhitova; 4th edition, supplemented and revised. - M.: Eksmo Publishing House, 2002. - 416 p.

Fish in Yaroslavl style

Norms for laying raw materials

Technological process

The dish is served in a clay plate, decorated with sprigs of dill.

The supply temperature is not lower than 60 0 C.

Technical and technological map No. ___

Pomakhakha Pskovopecherskaya

Norms for laying raw materials

Technological process

Cut the salted garbush, soak, pour in the sauce and bring to a boil. Sprinkle with herbs and serve with hot boiled potatoes.

Sauce. Fry the flour until slightly creamy. Gradually pour in the broth, stir until a homogeneous mass is formed, add finely chopped onion, salt and cook for 20-25 minutes. The layout of ingredients for preparing the dish is given for 4 servings.

Requirements for registration, submission, sale and storage

Served in cast iron dishes.

The supply temperature must be at least 70 o C.

The finished dish cannot be transported.