Meat semi-finished products- These are products prepared from various types of meat, which have undergone mechanical culinary processing and are prepared for heat treatment.

According to the type of raw materials, semi-finished products are divided into beef, lamb, pork, according to the nature of processing - into natural, breaded, chopped. Semi-finished products include dumplings and minced meat.

Types of meat semi-finished products. Natural semi-finished products- pieces of meat of the most delicate muscle tissue from beef, pork, mutton carcasses. These semi-finished products are divided into large-sized, portioned and small-sized.

Large-sized semi-finished products from beef - tenderloin, hip, shoulder, chest parts, beef trim of the I category of fatness; from pork - loin, brisket, hip, shoulder, neck parts, tenderloin; from lamb, goat meat - loin, brisket, hip, shoulder parts. Portioned semi-finished products from beef - tenderloin in a film, beefsteak, langet, entrecote, rump steak in breading and without breading, natural zrazy, wind beef; from pork - natural cutlets in breading, without breading, tenderloin in a film,

Schnitzel without breading and breaded, oven-baked pork; from lamb, goat meat - natural cutlet and schnitzel breaded or without breading, escalope, wind mutton.

Small-sized semi-finished products from beef - beef stroganoff, azu, frying, goulash, beef for stewing, soup set; from pork - roast, goulash, stew, home-style stew, meat for barbecue; from lamb, goat meat - meat for barbecue and pilaf, stew, soup set.

Natural semi-finished products must have a regular, undeformed shape, corresponding to the type of product, the surface is not winded. Elastic consistency; color, smell - characteristic of benign meat. Breaded semi-finished products must have a surface evenly covered with breading. Humidification and backlog of breading is not allowed.

Semi-finished minced meat- cutlets "Moscow", homemade, "Kiev", rump steak, beef steak, etc. Semi-finished products are produced in chilled and frozen forms. Freezing is subjected to semi-finished products only from chilled raw materials.

For the production of semi-finished minced meat, beef, lamb, pork, textured soy protein, cereals, bread, onions, egg powder, melange, raw fat, crackers, etc. are used.

Chopped semi-finished products must have the correct shape, the surface is evenly sprinkled with breadcrumbs, without torn and broken edges. Minced meat should be well mixed. The smell in raw form is characteristic of good-quality raw materials; in fried form, the taste and smell are characteristic of a fried product. The consistency of fried products is juicy, not crumbly.

The mass fraction of moisture is from 62 to 68%, bread - from 18 to 20%, salt - from 1.2 to 1.5%, fat - from 20 to 26%. Rump steak, beef steak are released without bread.

Dumplings- dough products with minced meat. For minced meat, beef, lamb, pork, offal, onions, peppers, salt, eggs are used. The content of minced meat must be at least 53% by weight of dumplings. Dumplings are frozen at a temperature of -18 ... -23 ° C. Depending on the recipe, there are dumplings "Russian", "Siberian", "Bogatyr", etc.

Dumplings should have the correct shape, the edges are well sealed, the minced meat does not protrude; the surface is dry; should not stick together in lumps. After cooking, the shell of the dough is not torn. Taste, smell - pleasant, with the aroma of spices, without foreign tastes and odors.

Chopped meat- minced meat, removed from the bones, freed from the tendons. It is served chilled and frozen. They produce special minced meat, beef, etc.

Packing and storage of semi-finished meat products. Portioned natural and breaded meat semi-finished products are packed in plank, plywood, aluminum boxes, laying them on liners in one row, small-sized and large-sized semi-finished products - in aluminum, wooden, polymer, special containers. Chopped steak packed in foil is placed in the same container capped or parchment; frozen cutlets or rump steaks, packed in 2 pcs. in polyethylene cellophane bags.

Store natural semi-finished products at a temperature not lower than +4...-2° С; large pieces - 48 hours, portions without breading - 48 hours, portions breaded and small pieces - 36 hours, minced meat - 24 hours (produced by a meat processing plant) and 12 hours (produced by a public catering enterprise).

Semi-finished products are products that are pre-prepared for cooking. For the production of semi-finished meat products, cooled, chilled and thawed beef and mutton of categories I and II, pork of category II (meat - young animals) and trimmed, poultry meat are used.

Depending on the type of meat distinguish semi-finished beef, lamb and pork, from poultry meat. Depending on the nature of processing semi-finished products are divided into natural, breaded and chopped.

Natural semi-finished products are pieces of meat from certain parts of the carcass. Depending on the size, natural semi-finished products are divided into large-sized, portioned and small-sized. Produced mainly from chilled meat.

Large-sized semi-finished products. They are large pieces of pulp obtained from various parts of the carcass with the obligatory separation of coarse connective tissue from them. Cutlet meat is produced from all types of meat; from pork and lamb - loin and brisket; from beef and pork - tenderloin.

Portion semi-finished products. This is one or two pieces of meat, approximately the same in size, with a total weight of 125 g, cut in the transverse direction to the location of the muscle fibers. The following types of portioned semi-finished products are produced from beef.

Entrecote- one piece of pulp of an oval-oblong shape 1.5-2 cm thick from the pulp of thick and thin edges, a layer of fat no more than 1 cm.

Beefsteak, fillet and langet prepared from tenderloin; they have an irregular rounded shape, do not contain fat. Beefsteak - one piece of pulp 2-3 cm thick, fillet - a piece of pulp 4-5 cm thick, langet - two pieces of pulp, approximately equal in weight, about 1 cm thick. Semi-finished products are made from pork and lamb.

Cutlet natural- a piece of pulp with a rib bone no longer than 8 cm. The rib bone should be peeled and trimmed from the pulp by 2-3 cm.

Escalope - two pieces of pulp, approximately equal in mass, oval-flat, 1-1.5 cm thick.

Schnitzel- one or two pieces of pulp, approximately equal in weight, oval-oblong, 2-3 cm thick.

Small-sized semi-finished products. These are small-sized pieces of meat, the mass of a portion of which is often 125 g. Azu, beef stroganoff, roast, goulash, meat for barbecue, barbecue, soup set, etc. are prepared from beef. Azu- cubes or sticks of meat 3-4 cm long and weighing 10-15 g, cut from the posterior pelvic part.

beef stroganoff- the same meat sticks as azu, but smaller in weight (5-7 g), made from the posterior, dorsal and lumbar parts.

Roasting- pieces of meat of any shape weighing 10-15 g, cut from the same parts of the carcass as beef stroganoff.

Goulash- pieces of meat for 20-30 g. Meat for barbecue prepared from tenderloin in the form of pieces weighing 30-40 g, packaged in portions of 250-500 g.

Soup set- meat and bone pieces of 100-200 g each, obtained from the cervical, dorsal, lumbar, sacral, tail and chest parts, packaged in 0.5 and 1 kg.

Meat for barbecue - pieces of meat 15-20 g each, cut from the dorsal, lumbar and posterior pelvic parts.

Stew- meat and bone pieces of 40-60 g each of the same parts of the carcass as the beef soup set.

Semi-finished products from poultry meat are made mainly from the meat of chickens and chickens. Assortment: amateur chickens, tobacco chickens, chicken fillet, chicken legs, broth set; from chicken offal - a set for soup, stew, jelly.

The quality of natural semi-finished products must meet the following requirements. The shape is correct, corresponding to this type of product, the surface is not winded. The color is characteristic of benign meat. The consistency is elastic. The smell is characteristic of benign meat. Tendons, coarse connective tissue, crushed bones, as well as products contaminated and with signs of damage are not allowed.

Breaded semi-finished products. Pieces of meat for the production of breaded semi-finished products are beaten off to loosen the tissues, dipped in lezon (whipped egg mass) and breaded in breadcrumbs. Breaded semi-finished products are produced in portions of 125 g.

From beef (dorsal, lumbar and posterior pelvic parts) produce rump steak- a piece of pulp of an oval-oblong shape, 8-10 mm thick. Chops (from loin) and chop schnitzel (from the posterior part) are produced from pork and lamb.

Cutlet chop- a piece of pulp of an oval-oblong shape with a costal bone not more than 8 cm long.

Schnitzel chop- a piece of oval-flat pulp, 15-20 mm thick.

Breaded semi-finished products must have the correct shape, without deformation, a surface evenly covered with breadcrumbs, a color and smell characteristic of benign meat. Wet and lagging breading is not allowed.

Chopped semi-finished products. Such semi-finished products are prepared from minced meat with the addition of fat, bread from wheat flour of the highest and 1st grade, salt, pepper, onion, eggs. After molding, they are rolled in breadcrumbs.

Chopped semi-finished products include cutlets, schnitzels, steaks, etc.

cutlets Moscow, Kiev and Domashnye have a round shape, weight 50 and 100 g.

Schnitzel chopped depending on the type of meat, it can be beef and pork, weight 100 g, oval shape.

Chopped beefsteak made from ground beef with salt and pepper. Pieces of unsalted bacon are placed on top of it. The shape of the steak is round, weight 75 and 100 g.

When determining the quality of chopped semi-finished products pay attention to the appearance, texture, smell. Products must have an appropriate shape, be not deformed, have a surface evenly covered with breadcrumbs, a uniform texture, without tendons, cartilage, finely crushed bones, well mixed, without pieces of bread and fat, the smell is characteristic of good-quality meat, with the aroma of spices.

To other semi-finished meat products include zrazy, quenelles, minced meat, special semi-finished meat and frozen semi-finished products.

Chopped meat - this is meat taken from the bones, with the removal of tendons and coarse connective tissue and chopped on a top with a grate having a hole diameter of 2-3 mm. Minced meat is packaged in 250 and 500 g and wrapped in parchment, parchment, cellophane, laminated foil and other transparent films. It is served chilled and frozen. They produce minced beef, pork, homemade, special.

Frozen semi-finished products: dumplings, meatballs, etc. All these products are subjected to freezing at a temperature not higher than -18°C. Dumplings are dough products stuffed with minced meat. Depending on the characteristics of the recipe, Russian, Siberian, Pork, Beef, Lamb, Snack dumplings are distinguished. They are prepared from wheat flour of the highest grade; they all contain eggs (Russians - 4%, the rest 2% each), onions, salt, pepper. The main difference lies in the type and amount of meat included in the recipe of one or another type of dumplings. Dumplings should be in the shape of a semicircle with well-sealed edges (minced meat does not protrude), a dry surface. They should not stick together in lumps, when shaken they should make a clear, distinct sound. When cooking, the dough should not tear. The taste and smell of boiled dumplings are pleasant, without foreign flavors, with the aroma of spices. The content should be at least (in%): minced meat - 53 by weight of dumplings, fat in minced meat - 2 (Snack bars) and 10 (Russian), salt - no more than 1.7; dough thickness - no more than 2 mm. Weight 1 pc. - 12 ± 1.2 g.

Pack up semi-finished meat products in wrapping paper or various films and placed in metal, polymer boxes with lids. Portioned natural, breaded and chopped semi-finished products are placed on liners without wrapping in cellophane in one row semi-obliquely so that one semi-finished product is partially under the other. Cutlets are also laid in a row or obliquely.

Implementation timeline chilled semi-finished products at a temperature not exceeding 6 ° C are as follows: natural portioned - 36 hours; natural small pieces - 21 hours; breaded - 24 hours; chopped - 14 hours; chilled minced meat - 12 hours; frozen minced meat - 16 hours; dumplings and other frozen semi-finished products (from the moment they arrive at the store) - 24 hours. At 0 ° C and below, the shelf life of frozen semi-finished products is 72 hours.

Meat culinary products are meat products that have been cooked and are suitable for direct consumption. The raw materials for the production of meat culinary products are meat of various types of slaughter animals and poultry, semi-finished products, vegetables, cereals, eggs, fats, salt and spices.

According to the method of pre-treatment of culinary products subdivided into natural and chopped. Depending on the nature of processing, meat culinary products are divided into boiled, fried, stuffed, jellied, pies. A special group is represented by quick-frozen meat culinary products - ready-made meat dishes frozen in aluminum foil molds or in plastic film bags.

Boiled products- these are boiled beef, lamb, pork, tongues, udders and chickens. Finished boiled products are cooled and packaged. The meat should be juicy and well cooked.

Fried products prepared by frying semi-finished meat products (cutlets, shish kebabs, etc.), as well as pieces of meat and poultry carcasses, in fat. Fried culinary products should be evenly fried, with a golden brown crust, meat - juicy, well-done, color - white (chicken meat) or gray (beef, etc.), taste and smell - characteristic of this type of fried meat.

Stuffed products made from chickens and ducks. The washed gutted carcasses are subjected to salting, after which their abdominal cavity and the cavity of the removed goiter are filled with minced meat. Only rice or rice with eggs or prunes can be used as minced meat. Jellied most often prepared from chicken meat. To do this, pieces of boiled chicken meat are placed in molds, green peas, carrot pieces, parsley and an egg slice are added, after which they are poured with chicken broth, which, when solidified, forms a transparent jelly.

Patties depending on the method of baking, they are divided into baked and fried, and depending on the dough - into yeast and puff. Meat by-products, sausages, meat with the addition of rice, onions, etc. can be used as a filling. Pies should have a regular, undeformed shape; the surface of fried - golden, baked - from yellow to light brown, unburned; the dough is well baked. Taste and smell - characteristic of fried or baked goods stuffed with meat products.

not allowed to be sold culinary products contaminated, rumpled, with signs of incomplete readiness, burnt, with a pink tint on the cut, stale (pies), with foreign tastes and odors, with signs of spoilage.

Packing culinary products in clean metal or wooden trays or boxes.

Culinary products are perishable products. store them at a temperature of O-8 ° C for the following periods (in hours): fried, boiled, stuffed products - 36, aspic - 12, pies - 24. The shelf life of quick-frozen culinary products at a temperature of -18 ° C is up to 3 months.

Portioned semi-finished products from beef include: langet, entrecote, beefsteak, fillet, natural zrazy without minced meat, steak with a notch, beef, rumpsteak without breading.

Small-sized semi-finished beef products include: beef stroganoff, azu, frying, goulash, barbecue meat and soup set.

From each type of large-sized semi-finished products, certain portioned and small-sized semi-finished products are made (cut).

Portioned natural semi-finished products are necessarily cut across the fibers, perpendicular to the fibers or at an angle of 45 ° (oblique cut). Semi-finished products, cut across the fibers, better retain their presentation, are less deformed in their raw form. During heat treatment, they lose less meat juice and therefore, in a ready-to-eat form, they turn out to be more juicy and tasty than semi-finished products cut along the fibers.

Portion beef semi-finished products are cut from tenderloin, thick and thin edges, upper, inner, side and outer pieces of the posterior pelvic part.

Semi-finished products from beef tenderloin.

A shiny tendon is removed from the surface of the beef tenderloin with a trimming knife. The presence of deep cuts in the muscle tissue of the tenderloin is not allowed.

The following semi-finished products are made from beef tenderloin: natural beef steak, fillet, langet, beef stroganoff, meat for shish kebab.

Beefsteak natural is a piece of pulp of irregular round shape 20-30 mm thick without fat. It is cut from the thick end of the tenderloin (head) I weighing 125 and 80 g.

Fillet- this is a piece of pulp of irregular rounded shape 40-50 mm thick without fat, cut from the middle part of the tenderloin (thinner) weighing 125 and 80 g.

Langet- two approximately equal in size and mass, pieces of pulp of irregular rounded shape, 10-12 mm thick, without fat. It is cut from a thin part of the tenderloin (tail) weighing 125 and 80 g.

beef stroganoff is a meat pulp sticks 30-40 mm long and weighing 5-7 g each. When making it, first the tail of the tenderloin is cut into slices 0.5 cm thick, and then the slices are cut into sticks. Sliced ​​beef stroganoff is hung in portions weighing 125, 250 and 500 g. Each portion is wrapped in cellophane or other transparent films used for food packaging.

In beef stroganoff, the presence of intermuscular connective tissue is allowed.

Meat for barbecue- these are pieces of pulp weighing 25-30 g of any shape. It is packed in portions of 250-500 g in cellophane or other transparent films.

Semi-finished products from thick and thin edges.

A shiny tendon is carefully cut off from the surface of large-sized semi-finished products of thick and thin edges with a trimming knife, avoiding deep cuts in muscle tissue. Then, portioned semi-finished products are cut. It is recommended to hold the knife blade at a 45° angle so that the semi-finished products are cut across the fibers. Entrecote and roast are made from thick and thin edges.

Entrecote cut in the form of pieces of pulp of an oval-oblong shape 15-20 mm thick. Intermuscular connective tissue and intermuscular fat are not removed from the entrecote. The presence of a surface layer of fat with a thickness of not more than 10 mm is allowed. Entrecote is cut with a mass of 80 and 125 g.

Roasting represents pieces of meat weighing 10-15 g of any form. It is packaged in portions of 125, 250 and 500 g and packed in cellophane or other transparent films. In frying, the presence of intermuscular connective tissue and fat is allowed.

Semi-finished products from the pulp of the posterior part.

Rump steak without breading, beef steak with a notch, natural zrazy without minced meat, beef stroganoff and fry are cut from the upper and inner pieces of the posterior part of the pelvis.

The upper and inner pieces are cut into wide strips along the fibers, then portioned semi-finished products are cut from these strips across the fibers.

Rump steak without breading- this is a piece of oval-oblong pulp with a thickness of 8-(10 mm and a weight of 70 and 110 g. Rump steak without breading is produced only for the public catering network.

Beefsteak with notch is a piece of pulp 20-30 mm thick, oval or irregularly rounded, weighing 125 g.

Natural zrazy without minced meat cut in the form of one or two pieces of pulp 10-(15 mm thick, weighing 125 and 80 g of irregular rounded shape.

After separating portioned semi-finished products from scraps from the upper and inner pieces, beef stroganoff and frying are made.

From the side and outer pieces of the posterior pelvic part, cut beef and azu. Large pieces are first cut into wide strips along the fibers, and then portions of beef are cut across the fibers from the prepared strips.

Beef is a portion of one or two pieces of meat of approximately equal size and weight. The pieces have an irregular quadrangular or oval shape, 20-25 mm thick, weighing 80 and 125 g.

Azu cut from the outer and side pieces (cuts) after the extraction of beef wind. Azu looks like pieces of meat (bars) 30-40 mm long, weighing 10-15 g. It is packaged in cellophane and other transparent films of 125, 250 and 500 g.

In semi-finished products made from the pulp of the posterior pelvic part, the presence of a surface film of subcutaneous fat and intermuscular connective tissue is allowed.

Semi-finished products from scapular, subscapular parts and trimmings from beef of category I.

The scapular part, consisting of the shoulder and shoulder parts, the subscapular part and the hem from beef of the I category of fatness, are used only for the manufacture of small-sized semi-finished product - goulash.

Goulash are made in the form of cubes of meat weighing 20-30 g, which contain no more than 10% fat. In goulash, the presence of a surface film and intermuscular connective tissue is allowed. It is packaged in portions of 125, 250 and 500 g, produced in the distribution network and in the public catering network.

Meat semi-finished products enjoy a well-deserved recognition of the consumer and every year they occupy an increasingly strong place in the diet of the population.

For catering establishments, these semi-finished products are of particular value, since without them it would be impossible to satisfy the demand of visitors for such widely popular and favorite dishes as steak, beef stroganoff, etc., even in the most limited quantities. After all, from a whole carcass of cattle, which contains only two tenderloins (with a total weight of no more than 3 kg), it would be possible to cook at best 20-25 servings of steak, langet or beef stroganoff, i.e., an amount that in no way satisfies the needs of a large dining room and restaurant.

The advantage of semi-finished meat products is that, by facilitating and reducing the work of procurement shops, reducing the time required to prepare a hot meat dish or snack, they allow increasing the throughput of the enterprise.

Meat processing plants produce semi-finished products under conditions that fully guarantee the freshness, good quality, purity and hygiene of products. The technological process and recipe are built in such a way that for this type of semi-finished product only that part of the meat is used, which strictly corresponds to the product in terms of tissue structure, fatness, quality and culinary properties.

Every year, meat semi-finished products will be supplied to catering establishments in a wider and more varied assortment, every year these products will increase the range of dishes and snacks, reduce and facilitate the production processes of cooking while preserving all the taste and nutritional properties of the best gourmet and gourmet meals. dishes.

For the preparation of semi-finished products, meat processing plants use the meat of cattle, sheep and pigs.

Depending on the structure of meat tissues, mechanical processing and culinary purpose, all semi-finished meat products are divided into natural, breaded, minced and culinary cutting meat. In addition, the industry puts on sale such semi-finished products as frozen dumplings.

NATURAL SEMI-FINISHED PRODUCTS.

These semi-finished products are prepared from the best in structure parts of meat, the most tender and soft, which do not need mechanical processing (loosening, grinding, chopping). These products are produced either in portions, that is, containing 1-2 pieces per serving, or in small pieces.

From beef meat, natural semi-finished products are produced in the following range.

Steak - This is a tenderloin cut into portions, the most tender part of beef meat. Each serving of steak weighs 125 g.

Entrecote prepared from the pulp of the dorsal part (thick edge), cut into portions. Previously, the muscle is released from the tendons. A serving of entrecote weighs 125 g.

Langet made from cuttings. A portion of this semi-finished product consists of two pieces of meat with a total weight of 125 g.

beef stroganoff - a small-sized product made from beef tenderloin and spinal muscle. The meat is pre-cleaned from excess fat and connective tissue, slightly loosened, and then cut into small pieces of 20-30 mm thick.

Goulash are made from the posterior pelvic pulp, taken from beef carcasses of fatty, above-average and medium fatness. To develop this semi-finished product, young meat can also be used. A serving of goulash contains cut pieces of 10–20 g with a total weight of 125 g of meat.

Beef stew - the sacral or chest part of the carcass, chopped into medium-sized pieces together with the bones, packaged in plastic bags in portions of 200 g.

Azu also is a small-sized semi-finished product made from beef tenderloin, stripped of excess Fat, and connective tissue. A serving of azu contains several cubes of meat with a total weight of 125 g.

Shashlik from tenderloin are classified as small-sized beef semi-finished products. Pieces of tenderloin are put on a wooden hairpin - a stick - interspersed with slices of raw pork fat and pieces of onion. Each serving of barbecue contains 110 g of meat, 8 g of bacon and 7 g of onion.

Roast Moscow it is produced from meat trimmings and meat of the 2nd and 3rd grades, freed from tendons, bones and cartilage and cut into small pieces - 20-30 g each. Moscow roast is packaged in portions of 250 g.

NATURAL SEMI-FINISHED PORK PRODUCTS ARE PRODUCED IN THE FOLLOWING RANGE.

Pork cutlet cut from the back of the carcass. This cutlet has a rib bone, stripped of meat and chopped off obliquely. Cutlet freed from excess fat. According to the requirements of the standard, the layer of bacon on it should not exceed 10 mm.

Pork schnitzel are made from the pulp of the hip or dorsal part of the carcass, cut into portions weighing 125 g.

Escalope prepared from pork fillet, stripped of excess fat (the layer of fat on it is not more than 10 mm). This semi-finished product does not have a bone. A serving of escalope contains two slices of meat with a total weight of 125 g.

Pork stew is a medium-sized pieces of meat sawn together with bones (weighing up to 40 g each); packaged in portions but 200 g.

Pork kebab- pieces of fillet (tenderloin) or ham, put on interspersed with onion slices on a wooden stick. A serving contains 115 g of pork and 10 g of onions.

FROM LAMB NATURAL SEMI-FINISHED PRODUCTS ARE PRODUCED IN THE FOLLOWING RANGE.

lamb cutlet- a portioned piece of meat with a rib bone, cut from the dorsal or lumbar part of a lamb carcass. Cutlet weight 125 g.

Lamb schnitzel is a pulp removed from the dorsal, kidney and hip parts of the carcass, freed from tendons and cut into portions weighing 125 g.

Escalope prepared from the fillet of selected lamb carcasses. A 125g serving of escalope contains two slices of meat.

Lamb stew- medium-sized pieces of meat sawn together with bones; prepared from the same parts as pork stew.

Ring notch is a lumbar or dorsal muscle, coiled and cleaved with a wooden hairpin. For this semi-finished product, tender and soft meat is used.

Moscow shish kebab prepared from the pulp cleaned from tendons and bruises, taken from lamb hams, dorsal or lumbar parts of the carcass. Meat-packing plants use meat of fatty, above-average and medium fatness for cooking kebabs in Moscow, which ensures softness and juiciness of the finished product.

Shish kebab pieces weighing 10-15 g each are strung on a thin wooden stick interspersed with onion slices. The total weight of one serving of shish kebab in Moscow is 125 g.

Shashlik in Baku prepared as follows: necks, flanks, shanks and shanks are separated from lamb carcasses of fatty, above-average and medium fatness, and the rest is cut together with bones into medium-sized pieces weighing 25 g each.

PANE SEMI-FINISHED PRODUCTS.

For breaded semi-finished products, soft parts of meat are used, but still needing a little loosening.

So that after mechanical processing the meat tissue does not lose valuable meat juice and does not release it during the roasting process, and the finished product is not dry and hard, these semi-finished products are breaded (rolled) in ground breadcrumbs.

Rump steak prepared from beef meat (dorsal or lumbar carcass). After the removal of bones, tendons, bruises, the meat is cut into portions, beaten and, moistened with an egg mixed with water and salt, breaded in ground breadcrumbs. Semi-finished product weight 125 g.

Steak with a notch is prepared from fillet, rump, butt, rump of beef carcasses. The pulp removed from the bones is freed from tendons and bruises and notched - loosened, then moistened with an egg mixture and breaded.

Pork chops moistened with egg mixture and breaded in ground breadcrumbs. Semi-finished product weight 125 g.

Pork chop schnitzel prepared from the same parts of meat as natural, but it is additionally beaten and breaded in ground breadcrumbs. Semi-finished product weight 125 g.

Brains in breadcrumbs prepared from veal or beef brains, slightly boiled in water, freed from the shell, divided into separate parts, dipped in an egg and breaded in ground breadcrumbs.

CHOP SEMI-FINISHED PRODUCTS.

Neck, thigh, shoulder muscles , containing coarser and tougher connective tissue, are the main raw material for the preparation of chopped semi-finished products.

Careful grinding of meat on special technically advanced machines and the addition of fat, eggs, spices to minced meat ensures good quality for these semi-finished products.

Moscow cutlets contain beef meat (any fatness category) - 25 g, raw bacon - 4.47 g, wheat bread - 7 g, as well as onion, pepper, salt and water. Prepared minced meat is given an oval-flattened shape. Cutlet weight 50 g.

amateur cutlets prepared from meat of beef carcasses of fat, above-average and average fatness. After stripping, the pulp is crushed, mixed with spices, white bread and other ingredients, shaped into a large cutlet with a pointed end and breaded in ground breadcrumbs. Semi-finished product weight 75 g.

Pozharsky pigs cutlets prepared from semi-fat pork (45 g) with the addition of egg melange (2 g), wheat bread (10 g), pepper, salt and water. At the request of the customer, meat processing plants add onions to Pozharsky pork cutlets, as well as to amateur cutlets. Cutlet weight 75 g.

Kiev cutlets prepared from pork containing up to 30% fat. The semi-finished product recipe contains approximately 30 g of pork, 7 g of wheat bread, onion, pepper, salt, water. The weight of one cutlet is 50 g.

beef schnitzel prepared from minced beef meat of the best quality, having the shape of a flat oval cake. Schnitzel weight 100 g.

Pork schnitzel differs from a pork pozharsky cutlet in weight and shape. The pork schnitzel is given a flat oval shape. This semi-finished product weighs 100 g.

Meatballs have the shape of a ball. They are made according to the same recipe and from the same raw materials as Moscow cutlets. The weight of one piece is 25 g.

Zrazy made from ground beef stuffed with hard chopped eggs mixed with fried onions and ground breadcrumbs. The weight of the zrazy is 100 g.

MEAT OF CULINARY CUTTING.

Coolie cut meat is separate parts of beef, mutton or pork carcasses, chopped and packaged in relation to their culinary purpose.

The assortment of this semi-finished product, in addition, includes packaged kidneys, brains, pork legs, tenderloin, pork loin, pork ribs, meat blocks.

Frozen meat blocks, meat tenderloin, pork loin and pork ribs are prepared by the industry mainly for public catering establishments.

Culinary cut meat in small packages (0.5 and 1 kg each) is not widely used in large catering establishments.

A frozen meat block contains meat of one type and one category of livestock fatness.

The ice-cream block is made from beef, pork, lamb meat or offal, chopped into pieces weighing from 0.5 to 1 kg, placed in special forms and frozen.

In appearance, the ice cream block resembles a rectangular bar.

Beef tenderloin goes on sale chilled or frozen in the form of a meat block. The weight of one tenderloin varies depending on the breed of livestock and its fatness from 0.6 to 1.5 kg.

Pork loin is cut off from pork carcasses of semi-greasy or ham fatness. The dorsal vertebrae, spinous processes and excess fat are removed.

Pork ribs are cut from chilled pork carcasses. Pulp and fat on pork ribs must be at least 50% of the weight of this semi-finished product.

Beef meat is packaged in 0.5 and 1 kg. For packaging, chilled meat of beef carcasses of below-average, medium, above-average and fatty fatness, as well as young meat is used.

Depending on the structure of the fabric and culinary purpose, packaged meat is divided into two grades: grade 1 - dorsal part, fillet, butt, rump, rump and brisket; 2nd grade - shoulder blade, subrenal edge, brisket and thighs.

Pork meat is also packaged in 0.5 and 1 kg. For packaging, trimmed pork of greasy, semi-greasy and meat fatness is used. The 1st grade includes ham, loin, brisket; to the 2nd - the scapular-cervical part.

Lamb meat is also packaged in 0.5 and 1 kg.

For packaging, chilled lamb carcasses of below-average, medium, above-average and fatty fatness are used.

Packaged kidneys are beef kidneys from carcasses of fat and above-average fatness, packaged in 0.5 and 1 kg.

DUMPLINGS.

The assortment of these semi-finished products, which have received such wide popularity and recognition from consumers, includes extra dumplings, Siberian dumplings and beef, lamb and meat dumplings.

Pelmeni extra are among the highest quality products.

Pelmeni dough is made from premium wheat flour with the addition of eggs or egg melange.

The filling for these dumplings should consist of premium beef meat, fatty pork, onions and black pepper are also added to it.

Public catering establishments receive this semi-finished product frozen and in large packaging - 5 kg each.

Siberian dumplings prepared from flour of the 1st grade, eggs or egg melange.

The filling for these dumplings should consist of beef and pork meat.

To improve the taste, onions and black pepper are added to the filling.

Beef, lamb and meat dumplings prepared from flour of the 1st or 2nd grade with the addition of eggs. The filling for these dumplings is prepared from trimmed meat, as well as meat from heads and hearts. Onions and red peppers are added to the filling.

Semi-finished products include products made from natural and minced meat without heat treatment. These are products that are maximally prepared for culinary processing.

Meat semi-finished products are divided into: natural (large-sized, small-sized, portioned, portioned breaded); chopped; semi-finished products in the test; chopped meat.

Natural semi-finished products. These are pieces of meat pulp of various weights, cleaned of tendons and coarse surface films. Natural small-sized semi-finished products also include meat-and-bone pieces of meat with a certain bone content.

Semi-finished products are released chilled or frozen. The raw material is meat in chilled or frozen states. Meat of bulls, boars, rams, meat frozen more than once, and lean meat is not used.

Large-sized semi-finished products. Depending on the type of meat, large-piece semi-finished products are divided into four groups:

• - the first group: from beef - the longest back muscle (dorsal part, lumbar part), tenderloin (lumboiliac muscle, located under the bodies of the last thoracic and all lumbar vertebrae), hip part (upper, inner, lateral and outer pieces); from pork - loin, tenderloin; from lamb - the hip part;
• - second group : from beef - the scapular part (shoulder and shoulder parts), the subscapular part, the chest part, as well as the hem (supracostal muscles removed from the 4th to the 13th rib, remaining after the separation of the subscapular part, brisket and longest back muscle) from beef 1st category of fatness: from pork - hip, scapular, cervical-subscapular parts; from lamb - scapular part, loin;
• - third group : from beef - cutlet meat and beef trim of the 2nd category; from pork - brisket; from lamb - brisket, cutlet meat;
• - fourth group : from pork - cutlet meat. Cutlet meat (for example, beef) - pieces of meat pulp from the neck, flank, intercostal meat, pulp from the tibia, radius and ulna, trimmings obtained by stripping large-sized semi-finished products and bones.

Portion semi-finished products. They are made from large-sized semi-finished products, cut manually or on special devices across the muscle fibers obliquely or perpendicularly.

Assortment of portioned semi-finished products:

beef

• - natural steak (from tenderloin),
• langet (two thinner pieces from the tenderloin than a steak),
• entrecote (from the longest muscle of the back),
• rump steak (from the longest muscle of the back or the most tender pieces of the hip part - upper and inner),
• Zrazy natural (from the same pieces of the hip part),
• · beef wind (from the side and outer pieces of the hip part).

The range of portioned pork semi-finished products includes:

• natural cutlet (from loin),
• escalope (from the longest muscle of the back),
• Pork wind (from the cervico-scapular part),
• tenderloin, schnitzel - from the hip part.

Portion breaded semi-finished products: rump steak (from beef), natural cutlet and schnitzel (from pork and lamb).

For portioned breaded semi-finished products, pieces of meat are lightly beaten to loosen the tissues and rolled in finely crushed white bread crumbs to preserve the meat juice.

Small-sized semi-finished products. From beef get:

beef stroganoff (from the tenderloin, the longest muscle of the back and the upper and inner piece of the hip part),

• azu (from the side and outer pieces of the hip part),
• goulash (from the scapular and subscapular parts, as well as the hem),
• soup set (meat and bone pieces weighing 100-200 g with the presence of pulp at least 50% by weight of the serving),
• beef for stewing (pieces of ribs with the presence of pulp at least 75% by weight of the serving),
• brisket on kharcho (with a pulp content of at least 85% by weight of the serving).

Small-sized semi-finished products from pork are represented by the following items:

• fry (from the hip part and loin with a fat content of not more than 10%), goulash (the same as beef goulash),
• meat for barbecue (from the hip part),
• stew (pulp content of at least 50% by weight of the serving),
• home-style stew (bone content is not more than 10% and adipose tissue is not more than 15% of the serving weight).

Large-sized semi-finished products are sold mainly by weight, portioned - packaged, the mass of the product is 125 g (tenderloin 250 and 500 g), small-sized - portions of 250, 500 and 1000 g (meat and bone).

In the production of natural semi-finished products, salting and massaging can be used.

The composition of the brine includes salt, phosphates, granulated sugar; for some items, a sprinkling of spices and decorative spices is used.

Semi-finished products in the test. The specifications developed by VNIIMP present the traditional and new assortment of dumplings, as well as other semi-finished products in dough: meat sticks, manti, khinkali.

According to other specifications, several dozen types of dumplings are produced, designed for buyers with both high and low incomes.

The composition of minced dumplings includes trimmed beef and pork, onions, black or white ground pepper. To prepare the dough, use flour of the highest grade (sometimes the 1st grade) with a normalized quantity and quality of gluten, egg products.

Meat sticks are cylindrical or rectangular in shape up to 10 cm long. Manty is a dish of Uzbek cuisine. They are larger than dumplings. They are not boiled in water, but steamed in a special dish - manti-kaskan. Khinkali is a dish of Transcaucasian cuisine such as dumplings in the form of a rhombus, a square. Meat for manti and khinkali is chopped larger than for dumplings and sticks, minced meat for these products contains an increased amount of onion. meat soy frozen semi-finished product

Ravioli in minced meat also contain mushrooms and rennet cheese, they have the shape of a semicircle, rectangle, square.

Chopped semi-finished products. They are prepared from minced meat with the addition of other ingredients according to the recipe. The traditional assortment of chopped semi-finished products includes: Moscow, homemade, Kiev cutlets, rump steak, beef steak. The main raw materials in their production are beef and pork cutlet meat, trimmed beef of the 2nd grade, trimmed fatty pork. During the years of the economic crisis, the range of chopped semi-finished products expanded due to the use of cheaper raw materials - mechanically deboned poultry meat, soy protein preparations, mainly textured soy flour, vegetables, cereals.

The recipe for cutlets consists of cutlet meat: Moscow - beef, Kiev - pork, domestic - beef cutlet and fatty pork in half.

The composition of all items includes (%): wheat flour bread - 13-14, onion - 1-3, water - 20, breadcrumbs - 4, salt, pepper, in Kiev - egg melange. The rump steak uses hydrated soy protein instead of bread; in a steak - beef cutlet meat - 80%, sausage bacon - 12%, water - 7.4%, pepper, salt, no breading. It is allowed to replace 10% of raw meat in cutlets with soy concentrate or texturate and in all items 20% of raw meat with mechanically deboned poultry meat. Chopped semi-finished products are produced chilled (0-6 °С) and frozen (not higher than -10 °С).

Chopped meat. Minced meat is obtained from meat by grinding it on a top with a lattice hole diameter of 2-3 mm. The traditional range of minced meat: beef, pork, homemade, lamb, special meat and vegetable. For the production of minced meat, meat frozen more than once, boars, bulls, lean, pork with signs of yellowing is not allowed. The main raw material for minced meat: beef cutlet meat or trimmed beef of the 2nd grade (minced beef), semi-fat pork or pork cutlet meat (minced pork). The composition of homemade minced meat includes (%): beef (50) and pork (50) meat; special minced meat - beef (20), pork (50), soy concentrate (30).

A new direction in the production of minced meat is the addition of salt, onions, spices, water, and, in some items, bread (minced meat for meatballs, cutlets, etc.).