Technical and technological map No.Stuffed pike (SR-recipe No. 514)

Publishing house "Economy", Moscow 1983

1. APPLICATION AREA

This technical and technological map applies to stuffed pike, produced in object name, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking stuffed pike, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

Name	Consumption of raw materials per serving, g
	Gross weight, g	% cold working	Net weight, g	% during heat treatment	Yield, g
Pike	1600,0	54,00	735,0	0,00	735,0
White bread	100,0	15.00 (crusting) + 2.00 (grinding loss)	83,0	0,00	83,0
Cream 18%	80,0	50,00	40,0	0,00	40,0
Onion fried for minced meat, p / f	200,0	2.00 (loss on grinding and mixing)	196,0	0,00	196,0
chicken eggs	2 pcs.	2.00 (loss on whipping and mixing)	96,0	0,00	96,0
Salt	10,0	0,00	10,0	100,00	0,0
Ground black pepper	1,0	0,00	1,0	100,00	0,0
Yield of raw semi-finished product					1125,0
Salt	10,0	0,00	10,0	100,00	0,0
Pepper black peas	2,0	0,00	2,0	100,00	0,0
Bay leaf	2,0	0,00	2,0	100,00	0,0
Carrots, peeled	40,0	0,00	40,0	100,00	0,0
Peeled onion, semi-finished	40,0	0,00	40,0	100,00	0,0
Parsley root, peeled, semi-finished	40,0	0,00	40,0	100,00	0,0
Parsley	5,0	0,00	5,0	100,00	0,0
Dill	5,0	0,00	5,0	100,00	0,0
Exit					900

1. Cooking technology

The pike for stuffing is cleaned of scales, washed, the skin around the head is cut and carefully, so as not to tear, remove it entirely in the direction from head to tail. The spine is broken so that the caudal fin remains with the skin removed. In this way, the skin with the tail and the flesh of the fish with the bones and the head are harvested.

After that, the head is removed, the abdomen is cut, the entrails are removed and the pulp is separated from the costal bones and spine. The pulp is used for stuffing.

To do this, cut it into arbitrary pieces. Stale wheat bread is cut off from crusts, cut into arbitrary pieces, soaked in cream, left to swell. Then squeeze lightly.

Onions are cut arbitrarily, fried at moderate heat in vegetable oil (simmer). Sauteed onions should be golden-transparent. Throw on a sieve to remove excess oil, cool to room temperature.

Pike fillet is crushed in a meat grinder 2 times along with soaked, squeezed white bread, browned onions. Separate the yolks from the whites. The yolks are combined with fish and onion mass. Season with salt, black ground pepper. Minced meat is thoroughly mixed and beaten out.

Proteins are cooled, then whipped with a mixer, adding a pinch of coarse salt, until steep peaks. Gently introduce the protein into the minced meat and gently mix with your hand until smooth.
The skin of the pike (stocking) with the head is washed with water and filled with minced meat.
The stuffing should fill the skin by about 90%. Before stuffing, the skin must be pierced in several places with a skewer. The skin can be marinated. At the same time, lemon juice should not be allowed to get on the skin of the fish, because. during heat treatment, this can lead to tears in the skin. The fish is wrapped in gauze, tied with twine, or packed in several layers of cling film, preserving the natural shape of the fish. Gauze is moistened with water, the workpiece is laid on it and tightly rolled up with the help of gauze.

Peeled onions, carrots, parsley root, celery are cut in half and burned on the surface of an electric stove or on a grill. Water is poured into a wide bowl, brought to a boil, roasted vegetables, unpeeled spicy herbs, salt, and spices according to the recipe are added. Gently put the fish, cook at a low boil for 60 - 180 minutes, depending on the weight of the fish. The readiness of the fish is determined by piercing. When pierced, a clear juice is released from the finished fish.

In some cases, when cooking fish, fish bones and fins are laid out on the bottom of the dishes, boiled, removing noise, then baked vegetables, herbs, and spices are added. Then lay the fish and cook in the same way as in the previous case.

Ready fish is cooled. The gauze (or film) is removed.

1. Characteristics of the finished dish, semi-finished product

Appearance– pike-perch skin with a head filled with minced fish. Minced fish is evenly mixed.

Taste- ingredients included in minced fish, without foreign taste.

Smell– ingredients included in minced fish, without foreign smell.

1. Requirements for registration, implementation and storage

Expiration dates for culinary products at temperatures from minus 2ºС to plus 5ºС:

- boiled, poached, fried, stewed, baked, stuffed fish - no more than 36 hours;

Pike stuffed must comply with the requirements of SanPiN 2.3.2.1324-03 . microbiological indicators pike, stuffed, must meet the requirements SanPiN 2.3.2.1078-01.

Routing

Zander or pike stuffed (whole)

Recipe No. 238

* weight of browned onion

Cooking technology.

Pike perch or pike are descaled, gutted, decapitated and washed. Then, from the inside of the carcass, the costal bones are cut and separated along with the spinal bone without cutting through the skin.

After that, the pulp is cut off, leaving it on the skin with a layer of 0.5 - 1 cm. The cut pulp is used to prepare minced meat.

To prepare minced meat, fish pulp, browned onions, garlic, wheat bread soaked in water or milk (from flour of at least grade 1) are passed through a meat grinder, softened margarine, eggs, salt, ground black pepper are added and everything is thoroughly mixed. The carcass is filled with minced meat, shaped into a whole fish and stewed for 15-20 minutes with the addition of spices and bay leaf 5-10 minutes before readiness.

Pike for stuffing can be processed in another way. It is cleaned of scales, the skin around the head is cut and carefully, so as not to tear, it is removed entirely in the direction from head to tail. The spine is broken so that the tail fin remains with the skin removed. In this way, a skin with a tail and fish flesh with bones and a head are obtained. After that, the head is removed, the abdomen is cut, the entrails are removed and the pulp is separated from the costal bones and spine. The pulp is used for stuffing.

The skin removed from the fish is filled with minced meat and the product is shaped into a whole fish. The hole through which the fish was stuffed is tied or sewn up.

The fish is served whole or cut into portions. On vacation, the fish is garnished, poured with sauce.

Side dishes: boiled potatoes, mashed potatoes, boiled vegetables with fat or vegetables stewed with fat.

Sauces: tomato, tomato with vegetables or sour cream.

Routing

Boiled potatoes

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 331

Raw potatoes, old or

young

1333

1290

1000

1032

Boiled potatoes

970

table margarine

35

35

Yield: 1000 g

Cooking technology

For cooking, potatoes are placed in boiling salted water (0.6-0.7 liters per 1 kg of potatoes). The water level should be 1-1.5 cm above the level of the potatoes. Salt is used at the rate of 10 g per 1 liter of water. When the potatoes are cooked, the water is drained and the potatoes are dried (see recipe No. 160), for which the dishes with it are left for 5-7 minutes on the hot section of the stove. Potatoes should be boiled in small portions as needed. Potatoes are released uncut tubers with melted margarine or butter.

Routing

sour cream sauce

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 388

Cooking technology

To prepare sour cream sauce with the addition of white sauce, put boiled sour cream, salt into hot white sauce, boil for 3-5 minutes, filter and bring to a boil.

The sauce is served with meat, vegetable and fish dishes, used for preparing hot appetizers, for baking mushrooms, fish, meat and vegetables.

Routing

Basic white sauce

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 372

Parsley (root) or

Celery (root)

0.5

0.6

0.5

0.6

Exit

37.5

Cooking technology

Sifted flour is poured into the melted fat and sautéed with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. In browned flour, cooled to 60 - 70, pour ⅟ 4 hot broth and knead until smooth, then gradually add the remaining broth. After that, chopped parsley, celery, onion are put in the sauce and boiled for 25-30 minutes. At the end of cooking add salt, black peppercorns, bay leaf. Then the sauce is filtered, while rubbing the boiled vegetables, and brought to a boil. The finished sauce is used to prepare derivative sauces. If the sauce is used as an independent sauce, it is seasoned with citric acid (1g) and fat (30g).

Routing

Bouillon

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 371

Parsley (root) or

Celery (root)

16

18

12

12

Exit

1000

Cooking technology

The bones, washed and chopped into pieces 5-7 cm long (the bone marrow is removed from the vertebral bones), are poured with cold water, brought to a boil, the foam is removed and boiled at a low boil for 3-4 hours, periodically removing fat. 40-60 minutes before the end of cooking, put vegetables in the broth. Ready broth is filtered.

TECHNICAL AND TECHNOLOGICAL CARD № Zander or pike stuffed whole

1. APPLICATION AREA

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the whole pike perch or pike stuffed dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

																						I			II					III
																					GROSS	NET			GROSS	NET			GROSS	NET
		Zander																			178	91			143	73			106	54
		Or pike (except sea)																			198	91			159	73			117	54
		wheat bread																			17	17			14	14			10	10
		Milk or water																			20	20			15	15			12	12
																					48		40/20*		36		30/15*		29		24/12*
		Onion
																					8	8			7	7			5	5
		table margarine
		Eggs																			1/10 pcs.	4			1/10 pcs.	4			1/20 pcs.	2
		Garlic																			1	0,8			1	0,8			0,5	0,4
																					-	156			-	125			-	94
		Semi-finished product weight
		Weight																			-	125			-	100			-	75
		fish
		Garnish PF																			-	150			-	150			-	150
		Sauce PF																			-	75			-	75			-	50
		Exit																			-	350			-	325			-	275

• * Mass of browned onions.

4. TECHNOLOGICAL PROCESS

Pike perch or pike are cleaned of scales, gutted, the head is separated and washed. Then, from the inside of the carcass, the costal bones are cut and separated along with the spinal bone without cutting through the skin.

After that, the pulp is cut off, leaving it on the skin with a layer of 0.5-1 cm. The cut pulp is used to prepare minced meat. For minced meat; fish pulp, browned onions, garlic, wheat bread soaked in water or milk (from flour not lower than I

varieties), pass through a meat grinder, add softened margarine, eggs, salt, ground pepper and mix everything thoroughly. The carcass is filled with minced meat, shaped into a whole fish and stewed for 15-20 minutes with the addition of spices and bay leaf 5-10 minutes before readiness.

Pike for stuffing can be processed in another way. It is cleaned of scales, washed, the skin around the head is cut and carefully, so as not to tear, it is removed entirely in the direction from head to tail. The spine is broken so that the tail fin remains with the skin removed. In this way, a skin with a tail and fish flesh with bones and a head are obtained. After that, the head is removed, the abdomen is cut, the entrails are removed and the pulp is separated from the costal bones and spine. The pulp is used for stuffing.

The skin removed from the fish is filled with minced meat and the product is shaped into a whole fish. The hole through which the fish was stuffed is tied or sewn up.

The fish is served whole or cut into portions. On vacation, the fish is garnished, poured with sauce.

Pike perch, stuffed whole

We clean the fish, make an incision on the back, take out the bones, wash the carcass inside, fill it with minced meat, carefully sew it up, wrap it in a napkin and cook it on a wire rack in a boiler for a couple. We cut the finished fish into pieces, put on a dish and pour the hollandaise sauce. Preparation of minced meat: pass the pike perch fillet 3 times through a meat grinder, salt, pepper and, knocking out the mass, gradually pour in 1 cup of cream; add tarragon greens. Preparation of the sauce: crush the pepper, put it in an enamel pan, pour in the vinegar, put it on the fire and keep it on the fire until the vinegar has completely evaporated.

Pour in cold water, add the yolks, butter, cut into pieces. Salt. We put the pan on steam and continuously stir with a wooden spatula in one direction until the sauce thickens to the consistency of sour cream. Strain the sauce through a sieve, add lemon juice to taste.

We clean and wash the fish, rub salt on the inside and leave for 30 minutes. We pass the onion and nuts through a meat grinder, add cinnamon, cloves and pomegranate seeds, mix gently, making sure not to crush the pomegranate seeds ...

Cooking stuffed fish

Table Name of raw material Gross Net Bream 242 150 Buckwheat porridge 41 40 Eggs 1/2 pc. 20 Onion 25 20 Butter 20 20 We clean the fish. Without cutting the belly...

Cooking stuffed fish

Table Name of raw materials Gross Net Carp 1600 1000 Processed cheese 140 70 Cream 100 100 Dill bunch 16 15 Garlic 6 5 Peeled shrimps 100 100 Salt 5 5 Black pepper 1 1 Lemon juice 10 10 Olive...

Cooking stuffed fish

Table Name of raw materials Gross Net Garlic 5 4 Onion 32 30 Carrot 55 50 Celery 4 4 Butter 15 15 Chicken broth 150 150 Thyme 5 5 Boiled shrimps 100 100 Halibut fillet 770 500 Corn...

Cooking stuffed fish

Table Name of raw materials Gross Net Perch 1600 1300 Shrimp 300 300 Salmon fillet 130 100 Shallot 110 100 Parsley 22 20 Dry white wine 200 200 Olive oil 34 34 Sage 0.5 0.5 Rosemary 0.5 0...

Balanced diet

Name of raw materials, food products Gross weight per 1 serving Net weight, per 1 serving Weight of finished products Net weight, per 20 servings Onion 13.9 11.66 0.232 Chicken fillet 133.3 83.3 1.666 Black pepper 0.3 0.3 0.006 Carrot 29.1 23.3 0...

Characteristics of the restaurant of the hotel complex "Naroch"

The technological scheme of production is a consistent description or graphical representation of the sequence of technological operations (processes) from the transformation of raw materials into finished products ...

Once upon a time it seemed to me that stuffed pike is the height of cooking. Nothing like this. Preparing is easy. Sometimes I even keep a semi-finished product in the freezer: a head, a stocking and ready-made minced meat. When I urgently need to impress people much older than me, I take it out and quickly cook it. The main thing is not to be afraid.

You will need: pike - weighing 3-3.5 kilograms; pork layer or unsalted lard - 300 g; rice - 1 cup; egg - 2 pcs.; for decoration: three lemons; 1 jar of olives; dill.

##

We carefully clean the whole pike from scales, trying not to damage the skin. We separate the head. We remove the skin from the body with a stocking, cutting with a knife near the fins and tail. Remove the eyes and gills from the head. We wash, rub the head with salt.

Cooking minced meat: pour a glass of rice with two glasses of water and cook until tender. Separate the pike fillet. Fish fillet, cooked rice, pork layer are skipped in a meat grinder with a large grate. Add two eggs, spices to taste, mix. Stuff the stocking of the pike with the minced meat.

On a baking sheet greased with vegetable oil, lay the pike back up.

Bake in the oven until done. In order for the fish not to crack in the oven, you need to fill it not very tightly and put it in a slightly heated oven, gradually adding temperature.

Let cool, then cut into portions and put on a dish. We decorate. For decoration, we cut longitudinal grooves on the lemon, and then cut into rings. If you do not have a special knife, then you can use a regular canned food lid (with a ring) to cut the grooves by bending it in half.