Chicken aspic. Recipe and cooking technology. Development of assortment and technology of preparation of cold aspicable dishes Technological chart of aspic from chicken

Jellied meat and aspic are hearty and very tasty dishes known to many. But the traditional Russian recipe implies its preparation only from pork legs and head. In the article, we will offer options for jellied meat or aspic from meat and fish.

A transparent and tasty dish is obtained only if the following rules are observed.

Firstly, you need to cook jellied meat or aspic for at least four hours if pork or beef is being cooked; chicken and fish - at least two hours.

Thirdly, when cooking, it is imperative to remove the foam, add whole carrots to the broth, which are cut into slices at the end, and an onion, which must be removed later.

Fourthly, the fire must be very, very small so that the liquid practically does not evaporate. It is not recommended to add water during cooking.

Let's dwell on the right pork. It is necessary to pour at least seven liters of water, place the pork shank and legs in it, bring to a boil and reduce the heat. Cook in this way for two hours, taking into account all the rules that were set out above. Now you can add the chicken and cook for another two hours. After the meat begins to "fall off" from the bones, take it out and chop it very finely. If desired, add spices at the end of cooking (peppercorns, lavrushka, dill) and raw garlic, cut into wedges. Put the meat on the bottom of the molds, pour the broth, set to freeze for a day.

Saturated chicken jelly. The recipe is as follows. It is necessary to make a thick chicken broth from the bones, strain. Then add the chicken cut into pieces, reduce the heat and simmer for a very long time, putting the slices of peeled carrots. If necessary, you need to use a mixture for jellied meat, based on the instructions. At the very end, chop the meat very finely, you can even through a large meat grinder, lay it on the bottom and fill it with liquid. Then put it in the refrigerator for a day. It is better to serve such jellied meat with horseradish sauce with sour cream.

Original chicken jellied meat. The recipe is pretty simple, but the dish will turn out to be very unusual. All steps will need to be repeated as in the previous recipe. Only cut the carrots into strips, and at the end add pickled cucumbers chopped in the same way into the broth.

Hearty chicken jelly. The recipe assumes that it is cooked from the wings and legs of a bird. Put meat, a peeled onion, a whole carrot into cold water, constantly removing the foam. Add spices at the end of cooking. Boil eggs in a separate saucepan. After everything is ready, chop the meat, cut the carrots into slices, the eggs in halves, and strain the broth. You need to take a deep bowl, on the bottom of which put eggs and carrots, then chopped meat and broth. After twelve hours, the chicken jelly will be completely ready. The recipe can be supplemented by adding different herbs, roots and ham.

Let's dwell a little on how to do it. It will be best if you take a fresh large silver carp, peel it very thoroughly, remove bones, fins and a ridge. Send the fish pieces into cold water, along with carrot circles and strips of bell peppers. Cook for about two hours, at the end add ham cubes, seasonings, a little salt. Soak in advance gelatin or a special mixture for aspic, pour into the broth. It is better that such aspic is served in portioned forms, on the bottom of each put a clove of garlic, a sprig of parsley, a piece of fish, slices of carrots and pour the broth. Put the aspic in the refrigerator to freeze.

Bon Appetit!

The ingenuity and talent of an observant French chef gave the world a cold dish of amazing taste and luxurious decoration. Jellied chicken, made in a variety of culinary variations, is an exquisite decoration for any festive feast.

Ingredients:

• poultry carcass - 1 kg;
• onion head;
• laurel leaves, peppercorns (up to 10 pcs.);
• high-quality gelatin - 40 g;
• salt (to taste), parsley.

Preparation:

1. Wash the chicken, take out the insides, cut off the "wen" on the tail. Divide the carcass into 4 parts, place them in an enamel pan, fill them with bottled water that completely covers the product.
2. Add the peeled onion, carrots to the container, turn on high heat. After the start of boiling, reduce the heating temperature to a minimum, cook chicken aspic until the poultry is fully cooked. In the process of cooking, remove the foam and excess fat.
3. 10 minutes before the end of cooking, put peppercorns, salt, laurel leaves in the broth. We take out the boiled pieces of poultry, separate the meat from the bones, chop finely, put them in deep plates or a dish. Decorate the dish with carrot rings, parsley sprigs.
4. How to use gelatin? Place a thin plate (2.5 g) in 100 ml of filtered water. Fill the thickener, produced in the form of a powder, with water (1: 4), stir, leave for 40 minutes. for swelling. We carefully study the manufacturer's instructions.
5. We filter the broth, constantly stirring, add the increased volume of gelatin. We heat the composition, but do not boil it! After 2 min. fill the dish with a jelly mass.

We send the cooled aspic to the refrigerator. Serve the dish with garlic-sour cream sauce, horseradish or mustard.

Jellied chicken in a slow cooker

Ingredients:

• carrot and onion;
• homemade chicken - from 2 kg;
• gelatin - 40 g;
• garlic (3 cloves), peppercorns (up to 10 pcs.), salt, laurel leaves.

Preparation:

1. Remove the skin from the carcass, cut it in the usual way. We place the bird in the bowl of the home unit, pour in bottled water (as much as possible). We turn on the multicooker to the "Quenching" mode, set the time to 4 hours.
2. In 20 min. until the end of cooking, add root vegetables, laurel leaves, salt and pepper.
3. We take the bird out of the container, disassemble the meat, and arrange it into shapes along with chopped garlic and diced carrots. We filter the broth, add the prepared gelatin, fill the products with a thick composition. We send the prepared food to the refrigerator.

We cover the forms with the frozen mass with lids, the plates with foil. Food tastes and aromas must be preserved!

Jellied chicken in a bottle

Ingredients:

• boiled eggs - 2 pcs.;
• pickled green peas - 100 g;
• poultry - up to 1.7 kg;
• onion and carrot;
• gelatin - 30 g;
• walnut kernels;
• laurel leaf, herbs, peppercorns, salt.

Preparation:

1. Cook the prepared chicken or parts of it (fillets, drumsticks, wings, throat) until tender, along with root vegetables and peppercorns. At the end of the process, add a laurel leaf and salt.
2. Divide the pitted meat into pieces, mix with carrot cubes, chopped nuts, chopped herbs. Combine the strained broth with prepared gelatin.
3. Cut off the necks of clean bottles, lay out the meat and vegetables, pour in the jelly solution. We turn the containers over several times, distributing the broth between the products, send the blanks to the refrigerator.

When the mass hardens, carefully cut the bottle, remove the formed roll, place it on a beautiful dish, decorate with herbs.

Delicious aspic chicken fillet

Ingredients:

• onion and carrot;
• gelatin - 30 g;
• chicken fillet - 800 g;
• hard-boiled eggs - 3 pcs.;
• a can of green peas;
• salt, pepper, laurel leaf.

Preparation:

1. Place the poultry fillet in a pot of bottled water. We place the peeled vegetables, spices and herbs, boil the food until tender. Do not forget to remove the foam, at the end of the process, salt and pepper the broth.
2. We remove the meat from the pan, finely chop the product.
3. We filter the broth, combine with the prepared gelatin, following the already known rules.
4. Put part of the diced eggs, half of the meat composition, green peas, boiled carrots in a bowl with a grooved bottom. Add a new layer of chicken mass, the remaining pieces of eggs, chopped greens.
5. Pour in the broth very carefully, trying not to destroy the order of the placed products. We put the food in the cold.

We cover the form with flat dishes, turn over, leaving the chicken fillet jellied on a beautiful plate. It’s hard to believe that it was we who created such a great dish!

How to cook cold cuts aspic

Ingredients:

• carbonade, chicken meat, boiled sausage - 150 g each;
• peppers of different colors - 3 pcs.;
• olives (pitted) - 50 g;
• carrot;
• salt, coriander seeds;
• gelatin - 30 g.

Preparation:

1. Boil the chicken fillet for 20 minutes along with the peeled root vegetable. Salt and pepper the broth, remove the rising foam. We remove the meat from the pan, dip it in purified ice water for a second.
2. Divide the cooled breast into medium-sized cubes. Cut the sausage, carrots and chop in the same form. Chop the peeled peppers smaller, then scald with boiling water.
3. We mix all the ingredients, add crushed coriander seeds, halves of olives, spices and herbs. We send the products to the refrigerator for an hour, then arrange them into small curly molds.
4. Combine the strained broth with the prepared gelatin composition, fill the containers with cold cuts, put them back in the cold.

How to remove food from the dishes? For a second, lower the form into boiling water, turn it over and easily, without damaging the integrity of the dish, “shake it off” onto the plate. That's the whole secret!

Diet chicken aspic

Ingredients:

• boiled quail eggs - from 10 pcs.;
• chicken fillet - 500 g;
• carrot;
• gelatin - 40 g;
• fruits of sweet peppers of different colors - 2 pcs.;
• salt, herbs and spices.

Preparation:

1. Boil chicken and carrot broth. Add salt, spices and seasonings.
2. Chop the cooled meat into cubes. We divide the root crop into circles, which can be beautifully decorated in the form of daisies. We combine the components of dietary aspic, add halves of quail eggs peeled from shells and scalded cubes of peppers.
3. We lay out the products in transparent bowls. Prepare a jelly composition from gelatin and hot broth, fill in the filled forms.

The blanks only need to be in the cold for a few hours in order for a very useful and unusually beautiful dish to appear on the festive table.

Chicken aspic agar agar

Brown and red algae from the Black Sea work wonders! Agar-agar created on their basis - an animal product of plant origin - allows you to get a healthy, tender and aromatic aspic from chicken.

Ingredients:

• onion and carrot;
• chicken - 1.5 kg;
• agar-agar - 40 g per 2 liters of water;
• chives - 2 pcs.;
• salt, laurel leaf, pepper.

Preparation:

1. Cut the carcass into pieces, place in a saucepan with filtered water, heat to a boil. Pour out the first liquid, place the washed pieces of poultry in a clean dish, fill the container with purified water. Dip the peeled vegetables into the broth along with a laurel leaf, the desired amount of salt and allspice, and continue cooking.
2. After the start of the boil, reduce the intensity of the fire to a minimum, cook the chicken aspic for 40 minutes.
3. We remove the bird from the broth, separate the meat from the bones, chop it into small cubes. Cut the carrots in the same form.
4. We place in strained broth 1 tbsp. l. agar-agar, thoroughly mix the composition with a whisk, boil for no more than 2 minutes until a homogeneous mass is obtained.
5. Put a layer of meat in a mold, place carrot cubes, chopped garlic on top. Gently pour in the broth, keeping the "structure" of the laid out products. We send the cooled dish to the refrigerator.

The gelling "power" of agar-agar is many times greater than the capabilities of gelatin. After three hours, the chicken aspic will completely solidify and thicken.

Cooking without adding gelatin

Ingredients:

• "Village" rooster;
• onion and carrot;
• chives (3 pcs.), salt, pepper, laurel leaf.

Preparation:

1. To get aspic without adding gelatin, you need to buy an “old” domestic cockerel, who was lucky enough to “live” up to 4 or more years. A shoplifting bird won't do!
2. We wash, clean, gut the carcass in the usual way, place it in a saucepan with 3 liters of bottled water (cold!). This time we do not pour out the first liquid, since we need to get the most rich broth.
3. After the boil starts, add the peeled onions, salt, carrots, pepper and laurel leaves. We remove the gray foam, set the heating temperature to the minimum. Be sure to comply with this requirement to get a transparent broth. The cooking process takes at least 6 hours!
4. We take the bird out of the pan, separate the meat from the bones, chop it into pieces of the desired size.
5. We spread the chicken composition in a prepared dish, combine with chopped garlic and chopped carrots, fill with strained broth.

We send the cooled jellied rooster to the refrigerator for final solidification. Serve the dish with mustard, horseradish or your favorite hot sauce.

Jellied chicken with sour cream

Ingredients:

• onion, celery root, carrot;
• half sweet pepper;
• chicken fillet - 300 g;
• cherry tomatoes - 100 g;
• fresh sour cream - 200 g;
• gelatin - 20 g;
• salt, spices.

Preparation:

1. Boil the chicken fillet in a liter of bottled water, adding carrots, onions, salt and spices. Cut the finished meat into small pieces.
2. Mix gelatin with cold purified water, leave for 40 minutes. for swelling. We filter the broth, cool it a little, dissolve half the amount of gelatin in a warm liquid. Combine the rest of the granules with sour cream warmed up to room temperature.
3. We collect aspic from chicken. Put the cherry halves on the bottom of the mold, then place the poultry meat, slices of chopped pepper and celery. Fill with broth with gelatin, filling half of the container. We send the dish to the refrigerator.
4. After 2 hours, we take out the food, lay out the sour cream composition, return the dish to the cold.

After 3 hours, aspic from chicken with sour cream will finally solidify, acquire an unusually pleasant taste and original appearance.

Jellied with mayonnaise for a festive table

Ingredients:

• chicken legs - 4 pcs.;
• gelatin - 30 g;
• fresh mayonnaise - 150 g;
• we use carrots, onions, salt, pepper and herbs according to taste.

Preparation:

1. Remove the skin from the meat, place the legs in filtered water, boil for 1.5 hours. Put the root vegetables, salt, spices and herbs in the broth, continue cooking for another hour.
2. We remove the chicken parts, separate the meat, cut it into pieces, and cut the carrots into thin circles or decorate them with delicate chamomiles.
3. As in the previous recipe, combine half the amount of gelatin with warm strained broth, the other part with mayonnaise.
4. We form layers of jellied dishes in containers. We lay out the products in the same sequence as we did in the process of cooking aspic with sour cream, replacing it with white sauce, and cherry with carrot slices.

Chicken saltison at home

This tasty and healthy dish will be the best alternative to the most delicious sausage, because such a product is prepared with your own hands from natural and high-quality products.

Ingredients:

• homemade chicken - up to 1.5 kg;
• chives - 3 pcs.;
• we select spices, salt, herbs and spices according to our preferences;
• gelatin - 30 g.

Preparation:

1. We remove the skin from the carcass, separate the fillets from the bones, cut the meat into pieces up to 1.5 cm. Add salt, spices, spices, including Provencal herbs. We spread dry gelatin granules in a fragrant composition, mix the mass thoroughly.
2. Place the cooked chicken meat in the culinary sleeve. We form the product in the form of a sausage loaf, wrap it in another layer of cellophane, tie it with twine, carefully securing the edges.
3. We lower the products into a saucepan with bottled water, salt the liquid, boil the workpiece for up to an hour and a half.

The finished satilson, cooled to room temperature, is sent to the refrigerator. In the morning we cut the meat into slices and enjoy the wonderful taste of a hearty, mouth-watering and aromatic snack.

Ingredients:

• regular sugar - 5 g;
• horseradish roots - 200 g;
• chives - 4 pcs.;
• lemon juice (½ tbsp. l.) and tomatoes (20 ml);
• boiled bottled water - 100 ml;
• a pinch of salt.

Preparation:

1. We clean the horseradish roots well, rub them finely or break them with a blender. We place the fragrant mass in a jar, add chopped garlic. The amount of salt and sugar is adjusted according to your wishes.
2. Pour the vegetable composition with chilled boiled water, add tomato juice (for beauty) and lemon, mix the components, close the container tightly and leave for up to 4 days. Horseradish sauce turned out to be vigorous and aromatic.

Jellied chicken is incredibly popular and in demand not only among adult fans of cold dishes, but also among kids. With a little imagination, simple products turn into a real work of culinary art!

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Ministry of Education and Youth Policy

Stavropol Territory

State budgetary professional educational institution

"Kislovodsk State Multidisciplinary College"

COURSE WORK

Topic: "Development of assortment and technology of preparation of cold jellied dishes"

on discipline: "Organization of the cooking process and preparation of complex cold culinary products"

Completed by a student

Kubanova Alina Umaralievna

Work manager

Fedorova Angelina Grigorievna

Kislovodsk 2016

Introduction

1. Theoretical foundations of technology

1.1 General information on the topic being developed. Significance in nutrition

1.2 Classification of dishes. Range of products

1.3 Commodity characteristics of raw materials and products

2. Technological processes for the preparation of culinary products

2.1 Organization of the workplace for cooking

2.2 Mechanical culinary processing of raw materials

2.3 Features of the preparation of dishes on the topic being developed

3. Realization of finished products

3.1 Organization of the delivery of dishes on the topic being developed

3.2 Storage conditions for ready meals

4. Drawing up regulatory and technological documentation

4.1 Technological map No. 1 "Jellied fish"

4.1.1 Technical technological map

4.1.2 Technological process

4.1.3 Design, submission, sale and storage

4.1.4 Quality and safety indicators

4.2 Technological map No. 2 "Jellied veal"

4.2.1 Technical and technological map No. 1

4.2.2 Technological process

4.2.3 Design, submission, sale and storage

4.2.4 Quality and safety indicators

Bibliography

Appendix

Introduction

Public catering is a branch of the national economy, a set of enterprises engaged in the production, sale and organization of consumption. The main importance of public catering enterprises is that they satisfy the primary human need - the need for food - and have the ability to influence the rational consumption of food, the structure of good nutrition.

Cold meals and snacks are usually served at the beginning of a meal. On the breakfast and dinner menu, they can also be the main course.

The topic of this course was chosen due to its relevance, since nowadays cold aspic dishes are increasingly used in nutrition. They occupy a large place in the menu of catering establishments.

The purpose of the course: to develop an assortment, draw up documentation and study the technology of preparing cold jellied dishes.

Objectives of the course: to study the physical, chemical and organoleptic characteristics of raw materials used for the preparation of cold jellied dishes, for this: the value in the nutrition of culinary products of cold jellied dishes; features of their registration and leave; classification of culinary products; storage conditions and periods; development of production technology.

Earlier, for the production of this type of product, fish of the sturgeon family and large, low-bony fish were used as raw materials. In recent years, many species of sea and ocean fish (sea bass, cod, haddock, horse mackerel, etc.), as well as seafood (meat of small Antarctic shrimp, "Ocean" protein paste, etc.) have been used for the production of aspic.

1. Theoretical foundations of technology

1.1 General information on the topic being developed. Significance in nutrition

Jellied - a cold table dish, an appetizer. Until the beginning of the 19th century. aspic as special dishes did not exist.

In Russia, they made various jellies - both meat and fish, using crushenin in them.

Solid in material and taste, these dishes did not have an attractive ceremonial appearance, and remained common dishes for a long time.

French chefs working in Russia used the idea of ​​jellied jellies, treating the jellies in such a way that they turned them into a new dish.

Firstly, they abandoned the crumbina, on the contrary, they began to choose the best, most delicious, beautifully cut pieces of fish.

Then the French chefs introduced clarification of broths.

Having supplied these broths with fish glue, they brought the jellies to a strong and transparent state, combined with the most delicate consistency.

At first, aspic were only fish, then the French extended this principle to meat, game and poultry.

The benefits and harms of aspic. Since the main component of aspic is gelatin, nutritionists usually talk about it.

Gelatin is a mixture of peptides derived from collagen.

Collagen itself is practically not absorbed. In the human stomach there is an enzyme called gelatinase, which breaks down gelatin, but it works differently for different people, so not everyone can take full advantage of the valuable properties of the jelly.

Perhaps its main advantage is the high content of the amino acid glycine, which has a beneficial effect on the nervous system, helps to calm down and concentrate.

In addition, glycine binds toxic substances, including neutralizing acetaldehyde, which is formed during the decomposition of ethanol and causes a hangover.

So it's good to have a jellied snack.

Gelatin also contains two rare amino acids, hydroxyproline and oxylysine, it contains a lot of iron and calcium.

However, you should not overuse jelly dishes. They are high in calories, but not nutritious, since they do not contain all the amino acids a person needs.

Gelatin increases blood clotting. For some it is only for the benefit, but for someone extra pounds and blood clots are useless.

In addition, gelatin contains oxalates and can cause kidney and gallstones.

So you don't need to eat a lot of aspic. He's not designed for that.

Aspic is not a food, but an appetizer designed to whet your appetite. We ate a bite and that's enough.

With what products the aspic is combined. Usually aspic is served with horseradish or mustard, washed down with kvass. But, as we just found out, this is a great snack for stronger drinks, so pickles will also come in handy.

1. 2 Classification of dishes. Range of products

assortment of cookery semi-finished product

For jellied dishes, slices of boiled sturgeon fish, slices of salmon fish or fish with a bone skeleton (cod, haddock, pike perch) are used.

For jellied dishes, fish broth-jelly is pre-prepared. It is prepared from fish food waste with subsequent clarification.

To do this, use chilled, slightly beaten, salted egg white: add 8-10% of well-mixed egg whites, diluted with water, mix and heat to a boil.

Before clarification, vinegar is sometimes added to the broth, which improves the taste of the jelly and helps to clarify it.

The clarified broth is filtered.

For normal gelation of fish broth-jelly, 30-35 g of gelatin is used per 1 kg of broth, which is pre-washed using a sieve, and then soaked for 30 minutes - 1.5 hours.

Gelatin is added to the strained and clarified broth at the end of cooking.

Jellied dishes are prepared from boiled meat products, cut in portions or small pieces.

Use boiled tongue, boiled veal, boiled beef.

Jelly is prepared in concentrated meat broths. The soaked gelatin is dissolved in the hot broth.

The broth is clarified with an egg whites drawing. If the jelly is intended for cooking game dishes, then minced game bones are added to the guy line.

When clarifying the broth, spices (bay leaves, allspice, cloves) and vinegar are added.

The range of manufactured products is very diverse:

aspic dishes from fish and non-fish products;

jellied meat; eggs

jellied; jellied mushrooms and vegetables;

jellied languages;

aspic from poultry;

jellied game, etc.

Technological map No. 1 "Jellied fish"

	Gross weight, g
			Sturgeon fish is boiled with links with skin and cartilage. Portion pieces of boiled or stewed chilled fish are placed on a thin layer of frozen jelly poured into a baking sheet so that small gaps remain between the pieces of fish. Each portion of the fish is garnished with parsley, lemon wedges and boiled carrots. Then the decorations are fixed with chilled jelly cooked in fish broth and allowed to harden. After that, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Jellied fish is served with horseradish sauce, with and without vegetable garnish, and it is also possible without sauce and garnish.
Boiled fish mass
Parsley (greens)
OUTPUT for 1 portion

Technological map number 2"Jellied veal"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, design and serving of a dish (product)
Veal			Roasted veal is cut in 1-2 pieces per serving. A thin layer of jelly is poured into the tray and allowed to harden. Then prepared pieces of veal are put on it, decorated with carrots with herbs on top, poured with a thin layer of jelly and cooled. When the jelly hardens, the products are again poured into the jelly so that its layer is 0.5 cm above the products. The sauce is served separately. The dish can be released without sauce and garnish.
Roast veal mass
Parsley (greens)
OUTPUT for 1 portion

Technological map number 3. "Jellied poultry"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g
			Cut the finished poultry flesh into thin slices. Jelly is poured into the mold and cooled. When it hardens at the walls of the mold with a layer of 1 cm, the uncured part of the jelly is poured in two or three steps, the mold is filled with thinly sliced ​​poultry slices, as well as figuratively chopped vegetables. Each layer of food is poured into jelly and cooled. Aspic is prepared in portioned forms. Before serving, the mold is immersed in hot water for a few seconds and the aspic is spread on a dish. Aspic can be prepared without sauce or garnish.
Boiled poultry mass
Tomatoes
Pickled cauliflower
OUTPUT for 1 portion

Technological map number 4. "Jellied sevruga"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, design and serving of a dish (product)
			The skeletal fish is cut into fillets with skin without rib bones and cooked. Portions of boiled or stewed chilled fish are placed on a thin layer of poured into a baking sheet and frozen jelly so that there are gaps between the pieces of fish. Each portion of the fish is garnished with parsley, lemon wedges and boiled carrots. Decorations are fixed with chilled jelly cooked in fish broth and allowed to harden. After that, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Jellied fish is served with horseradish sauce, with and without vegetable garnish, and it is also possible without sauce and garnish.
Boiled fish mass
Parsley (greens)
OUTPUT for 1 portion

Technological map number 5. "Jellied meat products"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, design and serving of a dish (product)
			Meat products are cooked. Jelly is poured into the mold and cooled. When it hardens at the walls of the mold with a layer of 1 cm, the uncured part of the jelly is poured in two or three steps, the mold is filled with thinly cut slices of cold cuts, as well as figuratively chopped vegetables. Each layer of food is poured into jelly and cooled. Aspic is prepared in portioned forms. Before serving, the mold is immersed in hot water for a few seconds and the aspic is spread on a dish. Aspic can be prepared without sauce or garnish.
Beef tongue
Boiled tongue mass
Weight of finished products
Meat jelly
Tomatoes
OUTPUT for 1 portion

Technological map number 6. "Jellied shrimp"

Name of raw materials, food products	Gross weight, g	Net weight or semi-finished product, g	The technological process of manufacturing, design and serving of a dish (product)
			Peeled carrots are boiled. Then the shrimps are boiled and discarded in a colander. Jelly is poured into the mold and cooled. When it hardens at the walls of the form with a layer of 1 cm, the uncured part of the jelly is poured in two or three steps, the form is filled with shrimps, as well as figuratively chopped vegetables. Each layer of food is poured into jelly and cooled. Aspic is prepared in portioned forms. Before serving, the mold is immersed in hot water for a few seconds and the aspic is spread on a dish. Aspic can be prepared without sauce or garnish.
Parsley (greens)
Canned green peas
chicken broth
OUTPUT for 1 portion

1 . 3 Commodity characteristics of raw materials and products used for preparationdishes

	Chemical composition	The nutritional value	Classification	Quality requirements	Storage conditions and periods
	Vitamin A, RAE: 280 mcg Vitamin D, ME: 642 IU Vitamin K: 0.1 mcg Vitamin E, Alpha Tocopherol: 0.5 mcg Vitamin B, Thiamin: 0.09 mg Vitamin B12, Cobalamin: 2.9 mcg Vitamin PP, Niacin: 11.1 mg Vitamin B4, Choline: 87.3 mg	16.4g - proteins 10.9g - fat 71.4g - water 1,3 g - ash		Sturgeon fish arrives at FOP frozen. Sturgeon is a 1st grade fish, i.e. It should be well-fed, the surface of the fish is clean, of natural color, without external damage, the cut is correct, the consistency is dense, the smell of fresh fish.	The temperature in the thickness of frozen fish should be at least -8 ° С. After cooling, the carcasses and links of sturgeon fish prepared for cutting portioned semi-finished products or use as a whole are stored at a temperature of 2-6 ° C for no more than 24 hours. Products made from cutlet mass, minced meat are stored at the same temperature for no more than 12 hours. Special cut unfrozen fish are stored at temperatures from -2 to + 2 ° C for 24 hours; cutlets, minced meat frozen at ~ 4 + -6 ° С - 72 hours
	Vitamin A, RE: 2 μg Beta Carotene: 0.01 mg Vitamin B1, Thiamin: 0.04 mg Vitamin C, ascorbic: 40 mg Vitamin PP: 0.2 mg Potassium: 163 mg Calcium: 40 mg Magnesium: 12 mg Sodium: 11 mg Sulfur: 10 mg	0.7g - proteins 3.3g - carbohydrates	Fruit of a plant from the genus Citrus, subtribe Citreae, of the Rutacea family	Lemons are oval or egg-shaped fruits. Slices of lemons pulp should grow tightly together and with the peel. According to their taste, pomological varieties of lemons are divided into the following groups: ordinary (sour) - contain 5-8% acids; sweet - contain 7-9% sugar.	Lemons are kept in boxes. The fruits are stored in catering establishments for up to 3 days in the same container at a temperature of 4 ° C and a relative humidity of 85%.
Parsley (greens)	Vitamin A: 950 mcg Beta Carotene: 5.7 mg Vitamin B1: 0.05 mg Vitamin C: 150 mg Vitamin E: 1.8 mg Vitamin PP: 1.6 mg Potassium: 800 mg Calcium: 245 mg Iron: 1.9 mg	3.7 g - proteins 0.4 g - fat 7.6 g - carbohydrates	The genus parsley is a member of the Umbrella family of the order Umbrella flowers.	Parsley greens should have a distinctive flavor and aroma. Externally, parsley should be clean, fresh, without yellow spots and mechanical damage.	Parsley can be stored for about a week at a temperature of + 10 degrees and a relative humidity of 95-100%. The shelf life of parsley in the refrigerator is several weeks, approximately 2 to 3, in the lower compartment of the refrigerator. The shelf life of parsley in the freezer can be up to several months. The shelf life of dried parsley is quite long, at least 2 years. It should be in a separate porcelain or glass container. It should be stored in a dark place out of the sun's rays.
	Vitamin A: 2000 mcg Beta Carotene: 12 mg Vitamin B1: 0.06 mg Vitamin C: 5 mg Vitamin E: 0.4 mg Vitamin PP: 1.1 mg Niacin: 1 mg Potassium: 200 mg Calcium: 27 mg Aluminum: 323 mcg Iron: 0.7m	1.3 g - proteins 0.1 g - fat 6.9 g - carbohydrates 88 g - water	The carrot species (Daucus carota L.) includes three subspecies: maximus, western (European) and eastern (Asian). The eastern subspecies is divided into two groups of varieties: The cultivated carrot group is convar. afganicus. A group of varieties of wild carrots - convar. orientalis	The root crop must be fresh, clean, unfading, uncontaminated, not cracked, without traces of disease or damage from pests.	Carrots can be stored in box pallets, crates, bags or in bulk. The recommended height of the embankment is 2-3 m. When storing carrots in bags, the maximum stack height is 3 m. The storage temperature should be kept between 0 and 5 ° C. The optimum storage temperature is from 0 to 1 ° C. In refrigerating chambers, in which the temperature is maintained from 0 to 1 ° C, the relative humidity of the air must be maintained in the range from 95 to 98%; in chambers with a forced ventilation system (without artificial cooling), in which the temperature varies from 1 to 5 ° C, the relative humidity of the air must be maintained within the range from 90 to 95%. The average shelf life during storage is 4-6 months.
Veal	Vitamin B1: 0.14 mg Vitamin B4: 105 mg Vitamin E: 0.2 mg Vitamin PP: 9.9 mg Niacin: 5.8 mg Potassium: 345 mg Calcium: 12 mg Magnesium: 24 mg Sodium: 108 mg Sulfur: 213 mg Phosphorus: 206 mg Iron: 2.9 mg Iodine: 2.7 mcg	19.7 g - proteins 2 g - fat 77.3 g - water 1 g - ash	Veal is divided into two categories: Veal I category from dairy calves has satisfactorily developed pinkish muscles. Fat accumulations are located in the region of the kidneys and pelvic cavity, on the ribs and in some places on the thighs, the spinous parts of the dorsal and lumbar vertebrae do not protrude. Veal of the II category from calves that have received additional feeding has less well developed muscles, pink in color, there are small amounts of fat in the region of the kidneys and pelvis. The spinous parts of the dorsal and lumbar vertebrae protrude slightly.	In terms of organoliptic indicators, meat should have: The consistency is elastic, dense, drying crust on top. Veal color. The smell is characteristic of fresh meat. The state of the fat is not darkened, partially colored red with blood, not sticky. The broth should be clear and fragrant.	It is not recommended to store veal for a long time in any way. Even after freezing this meat, you should eat it as early as possible. Due to the increased juiciness, it quickly loses its taste properties and becomes tough, therefore, the longer the veal is stored, the more dramatically its structure will change. On average, this type of meat can be stored in the freezer for a maximum of 10 months.
Melted edible animal fat (beef)	Vitamin A: 27 mcg Retinol: 0.02 mg Beta Carotene: 0.04 mg Vitamin E: 1.3 mg Potassium: 6 mg Sodium: 10 mg Phosphorus: 7 mg Chlorine: 18 mg	99.6 g - fat 0.3 g - water 0.1 g - ash	The main types of animal rendered fats: beef, mutton, pork, horse, bone, poultry, combined.	Taste and odor indicators should be characteristic of the given type of fat. For fats of the highest grade, foreign smell and taste are not allowed. For grade I fats, a pleasant crispy smell and taste are allowed. Combined fats can have a roasty smell and taste, as well as broth and greaves. Consistency is determined by pressing a metal spatula on the fat at a temperature of 15-20 ° C. According to the degree of freshness, fats are divided into fresh ones that cannot be stored; of questionable freshness and spoiled.	Melted animal fats are stored at temperatures from -5 to -8 ° C for up to 6 months. In trade, fats are stored at a relative humidity of 80% and a temperature of 0 to 6 ° C. for up to 1 month.
	Vitamin A: 72 mcg Retinol: 0.07 mg Beta Carotene: 0.01 mg Vitamin B1: 0.07 mg Vitamin B2: 0.15 mg Vitamin C: 1.8 mg Vitamin E: 0.5 mg Vitamin PP: 12.5 mg Potassium: 194 mg Calcium: 16 mg Sulfur: 186 mg Iron: 1.3 mg	18.2 g - proteins 18.4 g - fat 62.6 g - water 0.8 g - ash	The chicken is classified: by the method of processing (half-gutted, gutted, gutted with a set of giblets) by age (carcasses of an adult bird and young bird) by thermal state (cooled, cooled, frozen)	By freshness, the bird is divided into fresh and doubtful freshness. A fresh bird has a glossy beak, bulging eyes, dry white-yellowish skin, and pink muscles in chickens. The fat is white with a yellowish tinge, not sticky. The broth is transparent, fragrant. The smell is typical of fresh poultry.	The temperature in the thickness of the muscles ranges from 0 to +4 ° С. At temperatures from -1 to +4 ° С and relative humidity of 85%, storage is allowed for 7 - 12 days. The most perishable are offal. Their storage time at a temperature of -1 to +4 ° C and a relative humidity of 85% does not exceed 3 days.
	Vitamin A: 10 mcg Beta Carotene: 0.06 mg Vitamin B1: 0.03 mg Vitamin C: 10 mg Vitamin E: 0.1 mg Vitamin K: 16.4 mcg Vitamin PP: 0.3 mg Potassium: 141 mg Aluminum: 425 mcg	0.8 g - proteins 0.1 g - fat 2.5 g - carbohydrates 95 g - water 0.5 g - ash	Cucumbers are classified by: 1. Ripening time 2. Crop breeding 3. Type of pollination 4. Type of flowering 5. Size of fruits 6. The nature of the surface.	Cucumbers should be clean, fresh, whole, healthy in shape and color, and have a pleasant taste and smell.	Cucumbers are delivered to catering establishments in boxes of 30 kg. They are stored for up to 3 days at a temperature of 4 degrees, and a relative humidity of 85-90%.
Tomatoes	Vitamin A: 133 mcg Beta Carotene: 0.8 mg Vitamin B1: 0.06 mg Vitamin C: 25 mg Vitamin E: 0.7 mg Vitamin PP: 0.7 mg Potassium: 290 mg Magnesium: 20 mg	1.1 g - proteins 0.2 g - fat 3.8 g - carbohydrates 92 g - water 0.7 g - ash	Tomatoes are distinguished by color: red, pink, yellow, black. In shape: flat, rounded, elongated, plum-like. Surface: smooth, ribbed. By weight: from 60 g to 100 g or more.	In appearance, the fruits should be fresh, whole, clean, healthy, dense, typical for a botanical variety, with or without a peduncle, not damaged by agricultural pests, immature, without mechanical damage and sunburn. Fruits with slight defects in shape and color, with light pressure from the container, slight bruising and healed cracks are allowed for the first class no more than 1%, the second - no more than 3%	Depending on their ripeness, they are stored for different periods. Ripe (red) fruits last 1-1.5 months. in a glacier or refrigerator at a temperature of 1-2 ° C and a relative humidity of 85-90%. Pink and brown at a temperature of 4..5 ° C - up to 2 months. Storing pink tomatoes at temperatures below 4 ° C leads to discoloration of the fruit, loss of firmness and shortens shelf life. Milk and green tomatoes are ripened in chambers with ethylene. The optimum temperature for storing green tomatoes is 12 ... 21 ° С, for hard pink and red tomatoes it is 8 ... 10 ° С.
Canned green peas	Vitamin A: 76 mcg alpha carotene: 15 mcg Beta Carotene: 0.91 mg Vitamin B9: 24 mg Vitamin E: 0.02 mg Potassium: 106 mg Iron: 1.29 mg	3.01 g - proteins 0.48 g - fat 10.6 g - carbohydrates 85.13 g - water	Canned peas are produced in 3 main varieties: premium grade, first grade and table peas.	The highest grade contains no more than 6% of broken grains, the first - no more than 8%, and in the table - no more than 20%. Product color - from green to olive green, consistency	Green peas are packaged: in glass jars in accordance with GOST 5717 with a capacity of not more than 1 dm 3 with sealing with metal lacquered lids; in lacquered metal cans in accordance with GOST 5981 with a capacity of not more than 1 dm3. The shelf life of canned food is 2 years from the date of production.
Pickled cauliflower	Vitamin A: 20 mcg Vitamin B1: 0.1 mg Vitamin C: 70 mg Vitamin PP: 1.015 mcg Potassium: 210 mg Phosphorus: 51 mg	2.5 g - proteins 0.3 g - fat 4.2 g - carbohydrates 90 g - water		Vegetables used for pickling must be fresh, unripe, clean, with firm pulp, not damaged by diseases and pests, free from mechanical damage, ugly, not steamed and not frozen.
	Vitamin A: 40 mcg Retinol: 0.04 mg Vitamin B1: 0.04 mg Vitamin C: 1.2 mg Vitamin PP: 5.6 mg Potassium: 335 mg Phosphorus: 220 mg	16.9 g - proteins 10.3 g - fat 71.6 g - water 1.2 g - ash	A genus of freshwater, semi-anadromous and anadromous fish from the sturgeon family.	The stellate sturgeon arrives at POP frozen. Sevruga belongs to the 1st grade fish, i.e. It should be well-nourished, the surface of the fish is clean, of natural color, without external damage, the cut is correct, the consistency is dense, the smell of fresh fish.	Fish should be frozen immediately after being caught on the high seas. The storage temperature of frozen fish should not rise above -18 degrees Celsius. Shelf life of starred sturgeon (from 3 to 6 months). After thawing, the fish will be able to hold out for about a couple of days in the refrigerator.
Smoked-boiled ham (with skin and bones)	Vitamin A: 1 mcg Vitamin D: 0.1 mcg Vitamin E: 0.12 mg Vitamin C: 0.3 mg Vitamin PP: 4.73 mg Potassium: 319 mg Phosphorus: 195 mg	18.22 g - proteins 14.79 g - fat 65.99 g - water	Classification: 1) raw smoked hams 2) boiled and smoked hams 3) boiled hams	Appearance: the surface is clean, dry, without snags of meat and bacon, without fringes and bristle residues, the edges are evenly cut. Consistency: elastic. Sectional view: uniformly colored muscle tissue of pink-red color, without gray spots, fat color is white or with a pinkish tinge, without yellowing.	The shelf life and sale of hams at temperatures from 0 to 8 C and relative air humidity (75 ± 5)% is no more than 5 days from the end of the technological process, including the shelf life at the manufacturer's plant - no more than 24 hours.
Beef tongue	Vitamin B1: 0.12 mg Vitamin B5: 1.98 mg Vitamin E: 0.4 mg Vitamin PP: 7.7 mg Potassium: 255 mg Calcium: 8 mg Sodium: 100 mg	16 g - proteins 12.1 g - fat 2.2 g - carbohydrates 68.8 g - water 0.9 g - ash		The offal should be clean, uniform in color (better lighter), without defects (cuts, cuts).	The shelf life of offal is very short, because they contain a lot of moisture and many microorganisms. Without a refrigerator, they will not be able to keep fresh for more than half a day. It can be kept in the refrigerator for two to three days.
	Vitamin A: 149 mcg Beta Carotene: 0.011 mg Vitamin B1: 0.066 mg Vitamin D: 2.2 mcg Potassium: 023 mg Sodium: 124 mg Magnesium: 10 mg	12.52 g - proteins 10.61 g - fat 1.12 g - carbohydrates 74.62 g - water	Chicken, duck and goose eggs are most often eaten. But turkey, quail ostrich eggs and eggs of other birds are also eaten.	When immersed in water, a fresh egg sinks down. In fresh eggs, the yolk is strong and is kept in the center of the egg. The protein should be strong, light, transparent, free of impurities. The shell must be clean, free from droppings and other damage.	Eggs are packed in cardboard boxes with cells. Packing is calculated from 6 to 12 pcs, and for 30 pcs. Eggs are stored at temperatures from 0 to 20 degrees.
Peeled frozen shrimps	A (as beta-carotene and retinol), B (B2, B9, B12), C (ascorbic acid), PP (nicotinic acid), E (tocopherol). Mineral macro- and microelements: iodine, sulfur, phosphorus, potassium, calcium, iron, fluorine	14 g - proteins 1 g fat	Depending on the production method: 1) fresh frozen, preserving the greatest amount of nutrients; 2) boiled-frozen, not requiring heat treatment after defrosting. By the method of cutting: 1) uncut 2) headless - butchered 3) without head and shell - peeled.	The tail of the shrimp must certainly be bent, and the tighter it flies to the carcass, the fresher the product. The bent peeled prawns were frozen in time. Fresh frozen shrimp should be evenly pink in color.	The shrimp can be stored in the freezer for several months. It is recommended to eat them in 3-4 months from the date of freezing. This is due primarily to the special property of seafood, while remaining fresh in appearance, to lose its taste characteristics. The shrimp become tasteless and lose their texture after 6 months of frozen storage.
	Vitamin PP: 14.4752 mcg Potassium: 1 mg Calcium: 700 mg Magnesium: 80 mg Phosphorus: 300 mg Iron: 2 mg	87.2 g - proteins 0.4 g - fat 0.7 g - carbohydrates 10 g - water	Types of gelatin: 1.Food grade 2.Confectionery 3.Medical 4. Food grade packaged in 15, 25 grams / pack. 5.Technical	Organoleptic characteristics: food gelatin externally should be in the form of granules or grains, or plates, or powder, from light yellow to yellow color, fresh taste, odorless. Physicochemical indicators: dissolution duration 25 min, humidity 16% The presence of foreign odors, tastes, impurities is unacceptable.	Food gelatin GOST-11293-89 - 1 year from the date of manufacture. Food gelatin TU U 24.6-00418030-002-2007 - 2 years from the date of manufacture. Gelatin is packed in packs of 0.5 kg, in the form of a powder of 20, 50 g, packed in boxes of 20 kg. Shelf life is 12 months.
	Fluoride: 100 mcg Manganese: 0.0016 mg Copper: 0.6 mg Sulfur: 1 mg Chlorine: 1.4 mg Calcium: 4.5 mg	0 g - proteins 0 g - fat 0 g - carbohydrates	Consumer types: 1. Drinking table water 2. Mineral drinking table water 3. Mineral drinking medicinal table water 4. Mineral drinking medicinal water.	Water for drinking and cooking should be clear, without foreign tastes and odors, with a temperature of 8-12 degrees.	The water in the bottle has a shelf life of 6 to 12 months. After opening the bottle, the water can be stored for up to 4 days.
Ground black pepper	Caloric value 255 kcal Protein 11 g Carbohydrates 38.3 g Dietary fiber 26.5 g Water 10.51 g Ash 4.33 g Vitamins Vitamin A, RE 15 μg Beta Carotene 0.156 mg Beta Cryptoxanthin 48 mcg Lycopene 6 mcg Lutein + Zeaxanthin 205 mcg Iron 28.86 mg Manganese 5.625 mg Copper 1127 mcg Selenium 3.1 mcg Fluorine 34.2 μg Zinc 1.42 mg	Calories 255 kcal Protein 11 g Carbohydrates 38.3 g Dietary fiber 26.5 g Water 10.51 g	Black pepper is a spice obtained from the dried unripe fruits of the tree liana (Piper nigrum), a plant in the pepper family.	Appearance: Powdery. Color: Dark gray, various shades. Aroma and taste: Aroma characteristic of black pepper. The taste is pungent. Foreign taste and smell are not allowed.	Ground black pepper is packed with a net weight of up to 100 g inclusively into: packages (single) from heat-sealable materials combined on the basis of paper and from combined heat-sealable film materials based on aluminum foil; bags (double), consisting of an outer paper bag and an inner one made of glassine or subpergamine (except for star anise, vanilla, cinnamon in sticks, nutmeg and saffron) in accordance with GOST 28750. Ground black pepper is stored in dry, clean, well-ventilated warehouses, not infested with pests at a temperature not exceeding 20 ° C and a relative humidity of not more than 75%. In this case, strict adherence to the commodity neighborhood is necessary.

2 ... Technological processes for the preparation of culinary products

2.1 Organization of the workplace when preparing meals

Cold shops are designed for the preparation, portioning and decoration of cold dishes and snacks. The range of cold dishes depends on the type of enterprise and its class. So, in a 1st-class restaurant, at least 10 dishes should be included in the range of cold dishes every day, in the highest class - 15 dishes. The range of products of the cold shop includes cold snacks, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousse, sambuca, jelly, compotes etc.), cold drinks, cold soups.

The cold shop is usually located in one of the lightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of products necessary for the preparation of cold dishes is carried out, as well as with the distribution and washing of tableware.

When organizing a cold shop, it is necessary to take into account its features: the products of the shop, after manufacturing and portioning, are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be prepared in such quantities that they can be sold in a short time. Salads and vinaigrette in unfilled form are stored in refrigerated cabinets at a temperature of 2-6 ° C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before the vacation, products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, jellied dishes and other especially perishable cold dishes, as well as compotes and drinks of our own production.

Cold dishes are released after cooling in refrigerated cabinets and must have a temperature of 10-14 ° C, therefore, a sufficient amount of refrigeration equipment is provided in the workshop.

If the assortment of cold dishes includes jellied dishes, then it is recommended to organize a specialized workplace for their preparation. Boiled and meat products are cut on production tables SP-1050, SP-1470, equipped with VNTs-2 scales for weighing food portions, chef's three knives, cutting boards marked "MB", "RV", trays for placing weighed products. Before decorating jellied dishes, prepare products and decorate them using the following inventory: knives for carving and curly cutting vegetables, notches of various shapes, etc. Portions of meat or fish are placed in prepared trays (with a capacity of 30-50 servings), dishes, forms; decorate with products located in the hill; pour lanspig using a pouring spoon and place it in a refrigerator or use a table with a SOESM-2 or SOESM-3 refrigerated cabinet for this. If jellied dishes are prepared in trays, then on vacation they are cut into portions and transferred to tableware (trays, snack plate) using special scoops.

2. 2 Mechanical culinary processing of raw materials

Culinary processing includes a number of processes for the cold processing of food products, preparation of semi-finished products, heat treatment of food products and the sale of ready-made meals and culinary products.

Culinary processing has a sanitary and hygienic, physiological and anti-epidemic significance, since during processing the products are freed from contaminants and inedible parts, and heat treatment increases the digestibility and nutritional value of products and ensures their epidemiological perfection. During culinary processing, a decrease in the biological value and deterioration of the organoleptic properties of products, as well as infection of raw materials, semi-finished products and finished products, are not allowed. During the culinary processing of products, the flow of the technological process must be strictly observed.

Cold (primary) processing of products : Cold processing of products consists in the processes of sorting, defrosting, washing, cleaning, grinding, shaping, etc. Ice cream meat is defrosting (defrosting) in special refrigerating chambers (defrosters) at temperatures from 0 to 6 ° C with a gradual increase in temperature in the meat. It is forbidden to defrost meat carcasses in water or near heating equipment. The defrosting process lasts 1-3 days, depending on the size of the carcass and the temperature inside the meat. In the absence of a defroster, defrosting is allowed on the tables of the butcher's shop at a temperature not exceeding 18 ° C for 18-30 hours. At the end of defrosting, the carcasses are toilet cleaned from visible contamination and rinsed with warm water. It is recommended to use a shower brush for this purpose. Further, the carcass is deboned (separation of the pulp from the bones) and trimming (removal of tendons, films).

The offal is thawed at 15-18 ° C, laid out in trays in one row. Defrosting is considered complete when a temperature in the thickness of 2-3 ° C. --3 hrs.

The bird is thawed in boxes or trays, singed, cleaned and washed.

Small and medium-sized fish are thawed in cold water in baths for 2-4 hours. To reduce the loss of minerals that dissolve in water, it is recommended to add salt (7-8 g / l) to the water. Large fish are thawed on tables at 15-18 ° C. The defrosting of fish is considered complete when the temperature in the thickness reaches -1 ° C. Then the fish is cleaned of inedible parts and washed.

Further cold processing of semi-finished products should be carried out on clean equipment to avoid infection. The manufacture of minced meat and fish and semi-finished products from it requires special attention, since minced meat products represent a favorable environment for the development of microorganisms. Minced meat is made as needed and stored in refrigerators at 0-2 ° C.

The corned beef is soaked in pieces up to 1.5 kg in cold water with a change of water 3-6 times for 20-24 hours. Water should be taken 2 times more than the mass of corned beef. In the warmer months, the soaking time is reduced to 6 hours with more frequent cold water changes.

Salted fish are soaked in cold running water (12 ° C) for 5-6 hours. The soaked salted fish cannot be stored and transported; it must be immediately heat treated.

Vegetables, herbs, mushrooms, fruits after the bulkhead are cleaned, washed in cold water. Mushrooms and greens are washed in cauldrons or baths by repeated immersion in water to better remove sand and earth. Vegetables and herbs used in raw food should be especially carefully processed. After processing in a potato peeler, root crops are cleaned by hand. Peeled potatoes (to prevent darkening due to the formation of melanin pigment) are stored in tubers in cold water (12 ° C) for no more than 3 hours. Peeled root crops (beets, carrots) are stored covered with a damp cloth to protect them from drying for no more than 2-3 hours.

Sliced ​​potatoes are not allowed to be stored in water due to significant losses of mineral salts, starch and vitamin C.

If it is necessary to transport, in order to avoid browning, peeled potatoes are immediately subjected to sulfitation by immersion for 5 minutes in a 1% sodium bisulfite solution, followed by rinsing in clean water. Residual amounts of sodium bisulfite in potatoes should not exceed 0.002%. Sulfitated potatoes can be stored at 4-8 ° C for up to 48 hours without reducing their nutritional value, at 15-17 ° C for up to 24 hours. Sulfitated potatoes are packed in plastic bags or flasks.

Cold-processed products should be heat-treated as soon as possible, or, if required, consumed raw (Table 17).

When exposed to high temperatures, a number of processes occur in products (due to swelling and changes in the structure of proteins, cleavage of protopectin, swelling and gelatinization of starch), in which the color, smell, taste of the products change, and the consistency softens. Foods acquire the ability to better digest, microorganisms present in raw foods and semi-finished products are destroyed.

Violation of the heat treatment regime can cause undesirable changes in products: the appearance of an unpleasant odor and taste unusual for this product, a decrease in the biological value due to the excessive destruction of vitamins and protein and other nutrients. With insufficient heat treatment, a high contamination of microorganisms may remain.

There are two main types of heat treatment - cooking and frying (roasting). Combined types of heat treatment are also widespread - stewing, baking, frying or baking boiled products, blanching, etc.

Cooking is the most commonly used type of heat treatment and the most epidemiologically reliable. During cooking, the product is deeply warmed up to 95-100 ° C. However, during cooking, there are significant losses of water-soluble nutrients that pass into the broth (mineral salts, vitamin C, amino acids, extractives). To prevent the loss of nutrients, a number of techniques are used: the use of stepped heating modes - high temperatures for rapid boiling and cooking at low boiling, placing food in boiling water, using vegetable broths for preparing first courses and sauces, etc.

When cooking meat for second courses, the ability of proteins to coagulate (clotting) is taken into account, so it is recommended to put the meat in boiling water - a layer of coagulated proteins on the surface of the meat delays the transition of nutrients into broth. In this case, boiled meat has better organoleptic properties in comparison with meat laid for cooking in cold water. When cooking for the first courses, laying meat in cold water, while the broth is saturated with extractives as much as possible. The cooking time of meat is different depending on the size of the pieces, the type and type of meat. With full culinary readiness, the meat juice flowing out when punctured with a chef's fork will be colorless, the temperature in the thickness of the piece will not be lower than 80 ° C, on the cut there will be no pink areas in the thickness.

Fish for cooking can be placed in both cold and hot water. Readiness is determined when it reaches a soft consistency, which is established by a puncture with a chef's fork.

The preparation of the jelly is carried out according to the technological scheme. The mass of jelly when grinding meat on cutting boards or meat grinders is highly contaminated with microorganisms. To destroy microorganisms, the mass is boiled for 10 minutes and poured hot into clean (scalded or calcined in an oven) marked trays. After cooling, the jelly must be stored in refrigeration units at 0-2 ° C. If one of these requirements is not met, the preparation of the jelly should be prohibited.

The pâté is prepared from the hot liver, fried to full culinary readiness, by grinding it in a meat grinder designed for boiled meat (marking - "VM"). Then the mass is molded. The pates are cooked baked and not baked.

Aspic dishes, herring oil, pancakes with meat are a good breeding ground for microorganisms. In this regard, the preparation of jelly, pâté, pancakes with meat, aspic meat and fish dishes in the warm season (May - September) can be carried out only with the permission of the sanitary-epidemiological service.

An important measure in the prevention of food poisoning is the secondary heat treatment of portioned pieces of meat, tongue, poultry for the first and second courses. Secondary heat treatment is carried out by boiling them in water or broth for 5-10 minutes.

The main raw material for the production of jellied fish is frozen fish, relatively large and low-bone, which is pre-thawed in running or periodically changed water at a temperature not exceeding 15 ° C with a fish-to-water ratio of 1: 2-3 or irrigation of fish blocks with water carried out in defrosting machines ...

Fish thawed to a temperature not higher than minus 1 ° C in the thickness of the meat is cut into a carcass or fillet with the removal of the head, fins, viscera, scales, and cleaning the abdominal cavity from blood clots and black film.

The cut fish are washed, the carcasses and fillets of large fish are portioned in pieces and kept for a short time in a saline solution with a density of 1.13-1.20 g / cm3 for flavoring. The duration of the salting depends on the type of fish and its size, the brine temperature and other factors.

After that, the pieces of fish are placed in mesh inserts and boiled in blanchers or electric cooking kettles in a 7-8% saline solution (in the latter case, the fish is not pre-salted). The fish is cooked at a temperature of 90-95 ° C for 20-30 minutes.

Sometimes whole fish fillets and carcasses are cooked, which are then carefully removed so as not to violate their integrity, cooled, freed from large bones and only then portioned in pieces. In this case, cooking is carried out at a temperature of 85-90 ° C for 15-25 minutes.

At the end of cooking and draining off excess moisture, the fish is cooled to a temperature not exceeding 40 ° C in special cooling devices, and then large bones are removed from the cooked pieces of fish. Prepared fish meat is sent for packing in special molds or boxes.

For pouring fish, use a gelling solution or lanspig, which is prepared on the basis of the broth obtained during cooking waste from butchering fish (heads, backbones, fins), with the addition of vegetables, spices, gelatin and other components.

Lanspig is prepared as follows: food waste from cutting fish, table salt and peeled fresh vegetables (parsley, carrots, onions) are loaded into the digester and all this is boiled at low boiling for 1.5-2 hours until the formation of adhesive substances. 10 minutes before the end of cooking, spices are added to the broth. At the end of cooking, the broth is separated from fish waste and filtered, or immediately after cooking it is pumped into a settling tank, where it is freed from suspended fish particles and other components. To obtain a transparent lanspig, after boiling the broth and separating the dense part from it, it is treated with egg white for clarification, and then filtered to separate the suspension. The consumption of egg white is 1.2 kg per 100 kg of lanspig. After that, gelatin and acetic acid, previously soaked in water, are added to the broth and everything is heated with stirring to a boil. To soak gelatin, use water with a temperature of 15-20 ° C. The ratio of gelatin and water is 1: 3. Duration of soaking 1-2 hours.

To decorate fish jellies and give them a piquant taste when packing prepared boiled fish into small consumer containers, it is garnished with slices of boiled or pickled carrots, pickled cucumber, slices of hard-boiled eggs, lemon, pickled grapes, onions, horseradish, cranberries or lingonberries, fresh parsley or celery.

Vegetables used as garnishes for jellied fish are first thoroughly washed, freed from surface leaves, thin roots, peeled, then washed again and sent for further processing.

Cooked pickled vegetables are beautifully cut into slices, wedges, slices and in this form are used for packaging.

Fish and garnish are packed in foil molds or polymer-coated cardboard boxes by hand. The container filled with these components is conveyed along the conveyor to the lanspig filling.

The lanspig is poured so that it completely covers the surface of the fish and the side dish.

On modern mechanized lines for the production of fish jellies, the full norm of lanspig is immediately poured into containers (boxes), then the boxes are sealed, welding a lid to them, and transferred to a weighing apparatus that weighs and sticks a label with a price on the boxes, and from there - into the air a freezer where the lanspig is gelled.

On other lines, fish and garnish, packaged in molds, are first poured with a small amount of lanspig (10-15% of the norm) and cooled to fix the components in the container, and then the lanspig is added to the norm and the product is cooled at a temperature of 2-5 ° C in for 2-3 hours. In the process of cooling, the lanspig gellies.

Jellied fish are stored at a temperature of 0-8 ° C for no more than 12 hours from the end of the technological process.

Abroad, fish jellies are produced not only from boiled fish, but also from fried and smoked fish, etc. Raw materials for making jellied fish, for example, in the GDR are herring, mackerel, smelt, carp, prickly shark, eel, shrimp.

Cooking fish for aspic is carried out in a solution containing 4-6% sodium chloride and 0.5-4% vinegar. The duration of cooking at a temperature of 80-85 ° C is 10-15 minutes.

In recent years, there has been an increase in the domestic assortment of aspic. It was proposed to produce aspic with the use of salted fatty herring and Far Eastern salmon, spicy salted mackerel, meat of small Antarctic shrimp.

When used for cooking jellied salted fish, the content of table salt in fish meat should not exceed 6%. If the salinity is higher, the fish is soaked in a weak brine (2-3% NaCl). After that, the fish is cut into skinned fillets and portioned into slices. The slices packed in a container are beautifully garnished with pre-prepared vegetables, fruits and other additives and poured over with lanspig.

After pouring the lanspig, the boxes with the jellied fish are cooled at a temperature of 0-5 ° C for the lanspig to gel. The modes of storage and sale of products are the same as for aspic from boiled fish.

When evaluating the quality of jellied fish, the appearance of the product, its taste and smell are determined organoleptically. Check the ratio of fish and jelly with vegetables, which should be in the range of 67-55: 33-45%. The chemical method determines the content of table salt in the product, which should be in the range of 1.5-2%.

2. 3 Features of the preparation of dishes on the topic being developed

Jellied dishes are prepared from fish, meat and vegetables. For fish aspic, pike perch, sturgeon, beluga, sterlet, as well as fillets of bream, carp, perch are especially recommended. Jellied meat is prepared from pig, tongue, veal, corned beef, ham, poultry and game (chickens, turkeys, ducks, hazel grouses, partridges, etc.).

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As already mentioned, jellied dishes are cold snacks. The range of products is very wide: aspic is prepared from meat and fish, poultry and game, eggs and even vegetables. For meat and fish jellies, it is customary to serve separately horseradish with vinegar or horseradish with sour cream and other spices, sauces (for example, mayonnaise), various seasonings, herbs, as well as salads and vegetables - salted and pickled.

Meat jellies can be made from veal, pig, tongue, ham, sausage, chicken, turkey, duck, and game such as hazel grouses and partridges.

For fish jellies, pike perch, herring, sturgeon, sterlet, carp, carp, bream, perch, pike are especially good.

A wonderful aspic is obtained from stuffed meat and fish products: from pike perch, pike, poultry and even liver sausage. Products are cut into thin slices, such dishes are decorated with slices of lemon, eggs, tomatoes, fresh cucumbers. Thinly sliced ​​apples, leaves of greenery can also serve as decoration. The possibilities for those who like to invent and experiment are endless!

For vegetable jellies, it is good to use carrots, cauliflower, turnips, asparagus, green peas. Fruits are sometimes added to vegetables - apples, peaches, pears, etc.

General rules for the preparation of jellied dishes

Jelly is made from the broth that is obtained by cooking fish, meat or vegetables.

The amount of gelatin (animal glue) that is added to the broth to make jelly is determined by its strength. For example, for broth from under the pike perch cooked with the head and skin, 1-2 g of gelatin per glass is enough. And for the same volume of chicken broth, 4–5 g is required. The largest amount of gelatin is put into the vegetable broth: to get a good jelly, add 6–7 g of gelatin per 1 glass to it. Gelatin is soaked in cold water in the following proportion by weight: 5 parts of water to 1 part of gelatin.

The broth is boiled over low heat for 3-5 minutes, then add gelatin and stir until the broth boils and the gelatin is completely dissolved. Next, the broth is filtered into another dish, allowed to cool slightly and the cooked products are poured into it. To obtain a more transparent and delicate jelly, cooks advise to beat raw egg white in a bowl (1 egg for 4-5 cups of broth), then add a glass of chilled broth, a tablespoon of vinegar or lemon juice, mix it all well and pour it into a saucepan with the bulk broth, which at this time should boil. Next, cover the pan with a lid, put on low heat, and after boiling, remove from heat to let the broth settle for 15–20 minutes. Then it is filtered. This operation should be carried out carefully, avoiding agitation of the broth.

Fresh meat used for cooking should have a normal color, odor and firm consistency. The finger-pressed fossa quickly flattens out in benign meat.

And now a few recipes for jellied dishes from meat, fish, mushrooms, vegetables, etc.

Jellied beef

Compound

Beef (sirloin or other pulp) - 500 g, a bag of gelatin - 1 pc., Onions - 2 pcs., Garlic - 2-3 cloves, bay leaf, black peppercorns, salt to taste, parsley for decoration.

Cooking method

The beef is cooked in one piece, the cooking utensil must be high enough. After boiling, drain the first broth, then cook over low heat for 4–5 hours. Remember to skim off the foam.

Add onion with top scales, pepper, bay leaf, salt to the broth. When the meat is done, remove it from the pan.

Cool the broth. Pour gelatin with a glass of chilled broth for 40 minutes to swell. Next, heat the swollen gelatin with the remaining broth, stirring and not bringing to a boil. Cool again, add finely chopped garlic to the broth.

To peel onions without tears, you should do it under running cold water or dipping a knife in cold water.

Cut the meat into equal slices and place on a dish. Pour over the cooked broth. Arrange the parsley on a platter for garnish.

Jellied veal

Compound

Veal fillet - 3 kg, bacon - 100 g, ghee - 50 g, finely chopped veal legs - 3 pcs., Onion - 3 pcs., Carrots - 3 pcs., Large beets - 1 pc., Bay leaf - 3– 4 pcs., Black peppercorns - 15 pcs., Salt.

For a side dish: green salad - 100 g, grated horseradish - 10 g, small beets - 1 pc., Mayonnaise - 2 tablespoons.

Cooking method

Stuff the veal. Then rub with salt, fry in oil on all sides in a deep roasting pan. Add vegetables and veal legs, pepper and bay leaf. Season with salt and water so that it covers all the food in the pan by 4–5 cm. Then close the lid, bring to a boil over high heat, then reduce the heat to low: cook until the water barely boils.

Meat can be kept in the refrigerator for 1-2 days without freezing if it has been greased with olive oil.

Remove the pan from the heat when the meat on the legs becomes soft and easily separates from the bones, and the veal is also boiled down to tenderness. Remove the meat from the pan, cut into thin slices and place on a deep dish. Strain the broth through a sieve, salt to taste. Pour the broth over the meat and place in the cold. Decorate the frozen dish with circles cut from the salad. On each of these circles, put a small amount of grated horseradish mixed with boiled beets, also grated on a fine grater. Add Mayo.

Watering pig

Compound

Piglet weighing 2-2.5 kg, gelatin - 30 g, boiled egg - 1 pc., Boiled carrots - 1 pc., Lemon - 1 pc., Onion - 1 pc., Bay leaf - 2 pcs., Roots ( parsley, celery, parsnip), pepper, cloves, salt.

Cooking method

Singe the piglet's bristles, then rinse and gut. Cut into pieces as follows: separate the head, cut the carcass in the kidney area across, in addition, you can cut each half lengthwise - along the spine.

After the pig is chopped up, it must be lowered into a saucepan, filled with cold water, salt, put onions and carefully peeled roots there. Put the pan on fire, after covering it with a lid.

After boiling the water, remove the foam and continue cooking over low heat for another 40-50 minutes. When the piglet is cooked, take it out, put it on a dish, cover with a damp cloth, and cool.

Put the broth obtained during cooking on the fire again, put bay leaf, pepper and cloves in it, boil. Add gelatin, previously soaked in cold water, and again bring the broth to a boil, stirring it, then strain through cheesecloth.

When the piglet has cooled down, cut it into portions and place them on a dish, keeping a distance of 0.5 cm between adjacent pieces. Decorate the dish with egg halves, carrots and / or lemon slices. In a large saucepan, you can boil a piglet with a whole carcass, without splitting it into parts. Before this, the vertebral bones should be cut from the inside to the pulp. After cooking, cut the carcass into portions and put it back on the dish so that the impression of a whole pig is created.

The dish should be poured with gelatin in 2-3 steps, making sure that the decoration does not budge and each piece of meat is saturated with jelly.

Serve separately horseradish sauce with sour cream or horseradish with vinegar.

Jellied tongue

Compound

Tongue - 700 g, gelatin - 30 g, boiled carrots - 100 g, parsley leaves, salt.

Cooking method

Boil the tongue with the carrots in salted water. After the broth has cooled, remove the meat, cut into ring-shaped slices and place in a deep tray. To each slice of tongue add a leaf of parsley and a circle of boiled carrots to make the dish look beautiful. Pour gelatin for 20-30 minutes / glass of water, then add it to the cooled broth. Bring the broth to a boil again, drain. Pour the resulting jelly into a tray with meat and place the dish in the cold so that it hardens well.

Mayonnaise, sour cream sauce with horseradish or horseradish with vinegar are served separately with the jellied tongue.

Jellied pate in tins

Compound

Liver - 500 g, unsalted pork lard - 300 g, vegetable oil - 1 tablespoon, carrots - 1 pc., Onion - 2 pcs., Bay leaf - 2 pcs., White bread (loaf) - 2 slices, milk - 1 glass, Swiss cheese - 150 g, black peppercorns - 1 teaspoon, salt.

For jelly: meat broth - 4 cups, gelatin - 2 tablespoons.

For decoration: green salad - 100 g, beets - 1 pc., Horseradish root - 2 pcs., Mayonnaise - 1 can, sugar - 2 tablespoons.

Cooking method

Wash the liver, bacon, peeled carrots, put them in a saucepan, pour in 1 / glass of water, add bay leaves and pepper, season with salt, cover and simmer over medium heat. Finely chop the onion, fry in oil until golden brown and add to the saucepan. When the water evaporates, the bacon becomes transparent, and the carrots become soft, remove the pan from the heat, cool its contents. Take out the bay leaf, and pass the rest through a meat grinder 3 times, adding bread soaked in milk and squeezed out. Add grated cheese, mix everything, roll a thin sausage out of the mixture and place in the cold. Prepare jelly from broth and gelatin. To do this, strain the broth and boil, pour gelatin there and stir without letting it boil, then pour it onto the bottom of the molds, cool slightly. Cut the cooled pate into circles, put in a mold, pour over the remaining jelly and cool. Before serving, remove the aspic from the molds, put it on a plate covered with lettuce leaves, decorate each plate with a teaspoon of a mixture of boiled and finely grated beets, mixed with grated horseradish, mayonnaise and sugar.

Jellied ham mousse

Compound

Ham - 300 g, egg - 2 pcs., Gelatin - 1 tablespoon, table wine - 1 tablespoon, broth - 2 cups, cream - / glass, mustard - 1 teaspoon, pepper and salt - to taste.

Cooking method

Mince 2 hard-boiled eggs and ham, add wine, pepper, salt and mustard; mix everything well.

Prepare jelly from broth and gelatin (1 teaspoon of gelatin per 1 cup of broth), add whipped cream to it, cool, pouring into small molds so that the jelly covers only their walls. To do this, the molds must be well cooled in advance, you can even put them in a bowl of snow. Then slowly and little by little pour the jelly into each mold, turning so that it solidifies on the walls in a thin layer.

After that, fill the molds with the prepared mixture of ham and eggs, but not to the top, and pour the remaining jelly over it. Place in the refrigerator for several hours to harden. To easily remove the mousse from the mold, you need to lower it in hot water for a few seconds, and then immediately overturn it on a plate.

Place a salad bowl with mayonnaise in the center of a round plate, and put mousse around.

Jellied chicken

Compound

Chicken, gelatin (soaked in / glass of cold water) - 1 tablespoon, carrots - 1 pc., Hard-boiled egg - 1 pc., Green peas, mayonnaise, parsley, spices: parsley root - 1 pc., Bay leaf, ground black pepper, salt.

Cooking method

Wash and cut the chicken into large enough pieces, fill them with water so that it completely covers the meat. Then put on fire until the water boils, be sure to remove the foam. Add salt and spices. Cook the broth over low heat in a covered saucepan. After the chicken is ready, take it out, separate the bones, and put the meat in special molds, which are rinsed with cold water beforehand. The meat is garnished with neatly chopped egg pieces, green parsley leaves, boiled carrot slices and green peas.

Strain the broth, add the pre-soaked gelatin, put it back on the fire, bring to a boil, but do not boil. Next, molds with meat are poured with broth and placed in the cold until they solidify.

To make the meat of old poultry more juicy and tender, you need to put the carcass in water with vinegar for about 1 hour before cooking, or grate it with lemon juice both outside and inside.

The finished dish is served with mayonnaise.

Jellied goose liver

Compound

Goose liver - 1 pc., Bacon - 50 g, vegetable oil - 1 tablespoon, milk - 1 / glass, white wine - / glass.

For jelly: meat broth - / l, gelatin - 15 g, black peppercorns - 6 pcs., Bay leaf - 1 pc., Juice from / lemon.

Cooking method

Add spices to the finished meat broth, let it boil over low heat under a lid, then strain, pour in lemon juice and gelatin, dissolved in 2 tablespoons of water in advance. Boil, slightly cool the jelly and pour it into the molds so that it covers only their walls. This is done in the same way as during the preparation of jellied ham mousse, the recipe for which is placed above.

Peel the liver from the film and fill it with milk for 1-2 hours. When it acquires a white hue, it should be transferred to a saucepan with bacon and butter, then pour over with wine and simmer until the liver becomes soft.

Poultry meat is hearty and tasty. It contains a large amount of proteins. Chicken meat is lean and more tender. Turkey, goose and duck are firmer, denser and more fat. By tradition, goose and turkey are served on a festive table, for example, for a wedding or New Year's.

Cool the finished liver, cut into neat pieces and put nicely in the molds. Pour it with the remaining jelly to the very top.

Fish jelly

Compound

Waste from fish (bones, head, skin, tail) - / kg, water - 1 l, onions - 1 pc., Carrots - 1–2 pcs., Parsley root - 1 pc.

Cooking method

Place the fish scraps in a saucepan with cold water, peel the onion and place in the water along with the whole parsley root. Cook for 2-3 hours over low heat. Strain the finished broth through a sieve. Grate the carrots finely, add them to the broth. Together with the carrots, the dregs will gradually settle to the bottom, as a result, the broth will become transparent. Then strain it a second time.

The broth is used in the preparation of aspic from fish as a gelling agent.

Jellied fish

Compound

Fresh fish - 1 kg, gelatin - 40-50 g, water - 1 liter, hard-boiled egg - 1 pc., Parsley, celery, parsnip and carrot roots - 1 pc., Green peas, bay leaf, parsley, black ground pepper and salt to taste.

Broth for sauce and jellied dishes is almost never salted.

Cooking method

Fish (pike perch, carp, pike, etc.), clean, gut and rinse well, cut off the heads and tails, cut into pieces and remove the bones. Put the heads and tails in a saucepan with cold water, boil, remove the foam. Then add the roots, pepper, bay leaf, salt the broth and cook it for another 15–20 minutes, removing the foam. Next, remove the heads and tails from the pan and put the pieces of fish into it, which are cooked over low heat until tender. Then carefully remove them from the broth with a slotted spoon and place them on a dish or place in special molds. Prepare cheesecloth from 2-3 layers and strain the broth through it. Let the gelatin swell in warm water, then put it in strained broth and bring to a boil, but do not boil. Pour fish pieces over them. The dish is traditionally decorated with boiled carrots, sliced ​​in the form of stars, egg circles, green peas and parsley and placed in the refrigerator to solidify. You can also use lemon slices for decoration, but this should be done after the jelly has solidified, otherwise it will acquire a bitter taste.

Serve mayonnaise or horseradish with fish jellied.

Jellied pike perch (first recipe)

Compound

Pike perch - 1 kg, gelatin - 15 g, carrots - 100 g, parsley root - 50 g, horseradish root - 50 g, cucumber - 100 g, bay leaf, herbs, salt.

Cooking method

Scale the fish, gut, separate the head and remove the bones. Cut the fish fillets into small pieces. Salt water in a saucepan and boil the head and pike perch bones in it for 10-15 minutes, along with bay leaves, parsley roots, horseradish and carrots. Then put the fish fillets in the broth. The base for the aspic is ready. Then, using a slotted spoon, remove the finished fish from the pan and arrange the individual pieces on a platter so that together they take the shape of a fish. The parts should not lie close to each other, leaving a little space between them. Arrange neatly cut slices of cucumber, carrots and herbs beautifully around the edges of the dish. Then soak the gelatin in 100 g of water for 20 minutes, add 2 ⁄ cup of the broth obtained by cooking the fish. Bring the mixture to a boil, then strain the resulting jelly. Pour pieces of pike perch on a platter with them and keep in the cold until the jelly hardens completely.

Jellied pike perch (second recipe)

Compound

Pike perch - 1.2–1.5 kg, parsley root - 1 pc., Carrots - 2 pcs., Black peppercorns - 6–8 pcs., Bay leaves - 3 pcs., Onions - 1–2 pcs., parsley, lemon - 1 pc., salt.

Cooking method

Wash the pike perch, remove the scales and gut. Next, cut off the head and tail with a small amount of meat, cut out the gills. Put the scales in cheesecloth, tie with a loose knot. Wash the pike perch in cold water, cut into portions.

Place the pike perch head, tail and scales (in gauze) in an enamel saucepan, add cold water, boil. When the broth boils, remove the foam, add salt and fish pieces.

After 15–20 minutes, remove the cooked pieces of pike perch from the pan with a slotted spoon. Place them in a jellied dish, leaving small gaps between them. Close and place in the cold.

Cook the remaining ingredients in the saucepan over low heat for another 2–2.5 hours.

Before the end of cooking (15–20 minutes) add carrots, onions and parsley root to the broth, and 7–8 minutes later - add spices. When the broth is ready, strain it through a sieve.

Then peel the lemon from the peel and white film, cut into thin slices. Cut the boiled carrots into slices. If you have a curly knife, then it is better to cut carrots with it. Rinse the parsley well, cut off the tough stems, leaving only the leaves. Use slices of lemon, carrots and parsley leaves to decorate the fish.

Pour the pike perch with cooled broth. It is not recommended to do this in one go, it is better to divide the process into several stages. After each pouring, you should wait until the fish broth in the tray takes on the consistency of jelly, and only then repeat the action. And so several times. Pour in carefully so that the decorations do not move. Jellied pike perch is considered ready when the frozen jelly covers all the pieces of fish.

Jellied whole fish

Compound

Whole fish - 1 / kg, onion - 1 pc., Carrots - 1 pc., Gelatin - 1 tablespoon, bay leaf - 3 pcs., Black peppercorns - 1 teaspoon.

For a side dish: boiled beets - 1 pc., Green peas - 1 can, pickled cucumber - 3 pcs., Pickled mushrooms - 1 can, boiled potatoes - 4 pcs., Eggs, hard-boiled, - their quantity is determined by the size of the fish, mayonnaise.

Cooking method

Peel and gut the fish. Without cutting off the head and tail, make a longitudinal incision on the back so that the skin does not burst during cooking. Put the fish in an oblong bowl, cover with cold water, add onions, carrots and spices. Put on low heat. It is necessary to ensure that the water does not boil, otherwise the fish may be overcooked and fall apart. Cool the finished fish in the broth, then remove it, and evaporate the broth so that 4 glasses remain. Strain through cheesecloth and boil again, pour in gelatin, previously filled with water, bring the broth to a boil, but do not boil.

Pour the fish jelly into a deep dish, put it in the cold to make the jelly stronger. Next, put the fish on it (on its side), put quarters of eggs, carrot stars, green peas around it. Pour the remaining jelly over everything. Cool the dish again. When the jelly hardens, overturn the dish onto another, larger diameter, cover for a few minutes with a hot towel so that the jellied can easily separate from the mold. Surround the jellied mushrooms and vegetables, cut into small cubes, pour over them with mayonnaise.

Jellied carp stuffed (first recipe)

Compound

Carp - 700-800 g, carrots - 30 g, onions - 20 g, butter - 10 g, mushrooms and milk - 40 g each, egg - 1 pc., Wheat bread - 50 g, semolina - 10 g, bay leaf - 1 pc., gelatin - 3 g, broth - 100 g, ground black pepper - 2 g, salt.

For the sauce: beets - 75 g, horseradish root - 10 g, mayonnaise - 40 g, granulated sugar - 10 g, salt.

Cooking method

Peel the fish and wash thoroughly. Cut the skin around the head and backbone. Do not cut the abdomen. Separate the head and remove the entrails, then cut the fish into pieces of 2-3 cm, trying to make them the same, rinse them.

Cook the broth from the head and bones with the addition of carrots and bay leaves. Strain the finished broth and add gelatin diluted in water to it.

Rinse the mushrooms well, cut the onion into rings. Then fry them, season with salt, add pepper and simmer in oil. Grind the carp tail pulp, bread soaked in milk, stewed mushrooms and onions with a meat grinder. Pour the egg white into the broth, beat the liquid and combine with the chopped mass. Then add semolina, salt and pepper the minced meat, grind it thoroughly. Gently fill the pieces of fish with the prepared minced meat. Put the stuffed fish pieces on a wire rack and immerse them in warm broth. Cook for 20-30 minutes over low heat. Then cool the broth, remove the fish, spread on a platter. Pour hardening jelly over each piece of stuffed carp.

To store part of the onion, grease the cut area with oil or fat.

Then prepare the sauce. Mix boiled and grated beets with peeled and also grated horseradish, add sugar, mayonnaise, salt. Stir the sauce well and place around the edges of the dish, surrounding the frozen fish.

Jellied carp stuffed (second recipe)

Compound

Carp - 1 / -2 kg, carrots - 1 pc., Black peppercorns - 10 pcs., Bay leaf - 2 pcs., Onion - 1 pc., Butter - 1 teaspoon, champignons - 200 g, milk - 1 glass, raw egg - 2 pcs., boiled egg - 1 pc., city roll - / part, semolina - 1 tablespoon, gelatin - 1 tablespoon, broth - / l, black pepper and salt - to taste.

For the sauce: small boiled beets - 1 pc., Horseradish root - 50 g, mayonnaise - 1 can, sugar - 2 tablespoons, salt - to taste.

Cooking method

Rinse well cleaned carp scales, cut the skin around the head and along the ridge and, without cutting the abdomen, remove the head and entrails. Cut the fish into 4–5 cm thick transverse pieces, rinse again and set aside for stuffing.

Cook broth from carrots, peppercorns, bay leaves, fish heads and bones. Strain the finished broth and add gelatin diluted in water to it. Peel the champignons, cut into very thin slices. Cut the onion into rings. Heat oil in a frying pan, put mushrooms and onions in it, season with salt, pepper and simmer, covering with a lid. Soaked in milk and squeezed bun, boiled pulp removed from the head of the fish, raw fish pulp of the tail and mushrooms stewed with onions, pass through a meat grinder. Mix eggs with 3 tablespoons of broth, beat well and mix with the mass passed through a meat grinder. Add semolina, salt and pepper, grind well.

Fill pieces of prepared fish with the minced meat, rinse with wet hands, put on the wire rack and dip in warm broth. Cook over low heat for 1 hour.

Cool the prepared fish in the broth, remove and spread on a platter. Pour over each piece with hardening jelly, put boiled egg circles on top. Put in the cold, and then pour the remaining jelly on top in 2 steps. Serve with hot sauce. To prepare it, mix peeled and grated horseradish with grated boiled beets, sugar, salt and mayonnaise. Spread the sauce around the frozen fish.

Jellied fish with mayonnaise

Compound

Fish - 500 g, gelatin - 30 g, hard-boiled eggs - 2 pcs., Mayonnaise - 120 g, green peas - 150 g, parsley, salt - to taste.

Cooking method

Fish clean, gut, rinse and boil. Pour the broth into a separate saucepan. Separate the pulp from the bones, chop. Add gelatin to the broth, bring to a boil. Then cool the broth, put in mayonnaise, add salt, green peas and grated eggs. Arrange the fish in shapes, pour over the broth, sprinkle with chopped parsley, put in a cold place.

Jellied sturgeon

Compound

Sturgeon - 1 kg, gelatin - 25-30 g, carrots - 1 pc., Cucumber - 1 pc., Capers, pieces of crab or crayfish, onion - 1 pc., Parsley.

Cooking method

Boil the sturgeon with the addition of carrots and onions and chill. Prepare 3-4 glasses of clear jelly from the broth obtained by cooking fish, adding gelatin to it. Cool the finished jelly. Cut the boiled fish into thin slices, put on a dish so that there is free space for jelly around each piece. Decorate the pieces of fish with parsley leaves, carrot slices, slices of fresh cucumber, pieces of crabs or crayfish, capers. After that, in 2-3 doses, pour the pieces of fish with an even layer of jelly. When the aspic has cooled down, cut each piece of fish with a knife and lay it beautifully on a platter.

Serve horseradish with vinegar or mayonnaise separately.

Jellied fish with garnish

Compound

Fish - 1 kg, hard-boiled eggs - 2 pcs., Small pickled cucumbers - 10 pcs., Canned porcini mushrooms - 1 can, gelatin - 1 tablespoon, onion, carrots, bay leaves - 1 pc., Black peppercorns, salt.

For shofrua sauce: flour - 50 g, butter - 50 g, fish broth - 2 cups, white table wine - 1⁄2 cup, gelatin - 1 tablespoon, salt.

Cooking method

Peel the fish, gut, separate the fillet from the bones. Put the head, fins, bones, tail and, if any, caviar and milk in a saucepan, pour 4-5 glasses of cold water, add onion, carrot, bay leaf, coarsely crushed black pepper, salt to taste and put to cook, covering with a lid, on a small fire. Simmer until all bones are tender. Strain the broth through cheesecloth, pour it into a clean saucepan, let it boil, then put the sliced ​​fish fillets in it, bring to a boil and reduce heat to low. The broth should not boil, otherwise the fish will boil.

Carefully remove the finished fish with a slotted spoon and cool. Put the gelatin in 2 tablespoons of cold fish broth on the edge of the stove to make it thinner. Strain the broth again, let it boil and add gelatin to it, stir without letting it boil. Cool the finished jelly. When it hardens to the consistency of a raw egg white, take a jellied mold and pour the liquid onto the bottom with a finger-thick layer, put the mold in the refrigerator so that the jelly hardens.

After that, put the mold on its side and pour over all the walls of the jelly, gradually turning the mold so that it is all covered with the frozen jelly. Put it in the refrigerator so that the jelly is well strengthened.

Prepare shofrua sauce: grind butter with flour in a hot frying pan, preventing browning, salt and dilute with fish broth, remove the frying pan from the stove. Put the well-pounded mixture on the fire again and, stirring continuously, let it boil, then dilute with wine, pour in the gelatin previously diluted in water, warm it up again so that the gelatin dissolves well in the sauce.

Cut eggs and canned mushrooms into large pieces, and cucumbers into very small pieces. Take out the form with frozen jelly, put boiled fish fillet, put finely chopped cucumbers on it in layers, then pieces of egg, again cucumbers and mushrooms on top; Pour all this with shofrua sauce.

Put in the refrigerator to freeze the aspic. Before serving, wrap the dish in a hot towel and tip over onto a round flat dish.

Around the aspic, lay out a wreath of coarsely chopped green salad, lightly poured with mayonnaise.

Jellied meatballs "Starfish" from squid

Compound

Squid - 150-200 g, cod fillet - 150-200 g, gelatin - 10 g, bread soaked in water - 50 g, onions - 3-4 pcs., Wheat flour - 1 teaspoon, egg - 1 pc., onion with dry scales - 1 pc., peeled beets - 1 pc., carrots - 2–3 pcs., parsley root - 1 pc., olives - 5–6 pcs., walnuts - 1 pc., dogwood berries - 6 –8 pcs., Parsley, sugar, pepper, salt.

Cooking method

Prepare the squids and mince them along with cod fillets, soaked bread, onions. Put wheat flour, chopped walnuts, egg, salt, pepper, sugar into the mass and mold the meatballs.

Put an onion with dry scales, peeled beets, carrots, parsley root in a saucepan, add 2–2 / glass of water, add salt, pepper and cook for 40–45 minutes.

Jellied dishes can be prepared in advance. One-they will spend two days wonderfully in the refrigerator without losing their freshness and aroma.

Strain the broth. Pour 3–4 cm broth over the meatballs and cook at low boil for 50–60 minutes. Add gelatin to the broth and prepare the jelly. Place the starfish-shaped meatballs on a dish, decorate with boiled carrots, parsley, olives and dogwood berries, pour over the jelly. Refrigerate. Serve horseradish to the dish.

Jellied eggs

Compound

For one egg: meat salad - 100 g, butter - 10 g, spinach puree - 50 g, meat jelly - 100 g, green salad - 10 g, sweet pepper - 5 g, parsley.

Cooking method

Pour a little meat jelly into the egg tins so that it solidifies and forms a kind of "shirt" on their walls. Then add parsley leaves and pepper pieces for decoration. Then put one cold hard-boiled egg in each mold, pour jelly over it and put it to cool.

Before serving, remove the eggs from the molds and place them on a plate along with the meat salad. Using a pastry bag, place the butter mixed with the spinach puree on the edge of the dish, making it look like leaves. Place pieces of jelly between them, giving them the shape of rhombuses or triangles. Decorate the meat salad with sliced ​​lettuce strips.

Jellied eggs with tomatoes

Compound

Egg - 2 pcs., Tomatoes - 100 g, parsley - 20 g, meat jelly - 100 g, salad dressing (with mayonnaise) - 40 g.

Cooking method

Using the method described in the previous recipe, make a "shirt" of light meat jelly on the walls of a cone-shaped mold. Place sprigs of parsley at the bottom, then put the tops of hard-boiled and cooled eggs in the mold, and pour a little jelly over them. On the incompletely frozen jelly, place a layer of 1 / cm thick tomato circles. Pour the jelly again, then put a layer of boiled eggs, also cut into circles and of the same thickness, and pour the jelly again. Continue alternating layers of tomatoes and eggs with layers of jelly until the shape is complete. The last layer should be jelly with greens.

Cool the filler, place on a round dish. Various vegetables and herbs can be used as a side dish. Serve separately in a gravy boat salad dressing mixed with mayonnaise in equal proportions.

Jellied mushrooms

Compound

Salted mushrooms - 100 g, boiled carrots - 1 pc., Gelatin - 2 teaspoons, water - 1 glass.

For garnish: boiled carrots, pickled cucumber and boiled potato tuber - 1 pc., Vegetable oil - 2 tablespoons, vinegar - 1 teaspoon, herbs.

Cooking method

Pour 2-3 tablespoons of mushroom brine into the water, boil, add gelatin swollen in water, dissolve it, strain.

Pour the jelly into the molds in a thin layer. After it hardens, put mushrooms, cut into small pieces, sliced ​​carrot circles and pour over the remaining jelly.

To prepare a side dish, cut boiled carrots, pickled cucumbers and potatoes into small pieces and pour over it with vegetable oil mixed with vinegar.

When the jelly thickens, put it on a dish, arrange the garnish around the edges, sprinkle the prepared dish with chopped herbs.

Jellied vegetables

Compound

Kohlrabi - 300 g, vegetable oil - 2 tablespoons, garlic - 1 clove, pieces of canned tomatoes - 750 g, gelatin - 2 / teaspoon, tofu (soy cheese) with herbs - 100 g, basil - 1 bunch, granulated sugar, ground black pepper, salt.

Cooking method

Chop the kohlrabi into very thin slices and season with salt. Heat the vegetable oil and simmer the kohlrabi slices in it over low heat for 5 minutes, covering the pan with a lid. Let cool. Make mashed potatoes from the tomatoes.

Peel the garlic, pass it through a press and mix with tomato puree. Season with salt, pepper and granulated sugar. Stir 6 tablespoons of the mixture with gelatin. Boil the remaining tomato puree. Add puree with gelatin to it, boil again and cook, stirring occasionally, for 2 minutes.

Cut the tofu into thin slices. Wash the basil, separate the leaves from the stems, set aside a few for decoration, chop the others coarsely. Put 2 tablespoons of tomato mass into a rectangular dish with a volume of 1 liter, gently level. Put 1 layer of tofu slices on top, sprinkle with basil, then cover with a layer of kohlrabi slices, then 2 tablespoons of tomato mass, etc. Shake the mold slightly and knock it on the table so that no air bubbles remain in it.

Refrigerate for at least 60 minutes. After that, carefully separate the aspic from the mold, overturn on a dish, cut into slices. Use the remaining basil leaves for decoration.