Technology for preparing assorted meats, presentation and release. Assorted meats: recipes with photos. Meat plate decoration. Cold meat dishes and snacks

Technological map No. Cutted meat 200 g, portion (Collection of recipes for dishes and culinary products for
catering establishments. Order of the Ministry of Trade dated 07/06/99 No. 484)

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for the preparation of sliced ​​meat 200 g, serving, must comply with the current requirements, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Baked boiled pork of our own production - a longitudinal piece of baked pork neck, stuffed with garlic and spices. Chicken roll stuffed with omelette, ham, cheese and dried apricots – homemade, freshly prepared.

In cross section it has an integral structure and does not fall apart. It is not permissible to use a stale roll with a foreign smell unusual for fresh products.

Pork roll, inside which is liver pate with small pieces of apples.

Basturma is a dried beef tenderloin.

Lettuce is the young leaves of an annual plant. They have a rounded shape and wavy edges. Collected on a common stem. Lettuce leaves have a bright green color.

Parsley should be fresh, without yellow, rough stems and leaves.

Mustard is a cold sauce made from dry mustard, boiled water, salt, and sugar.

Mustard and horseradish are domestically produced sauces, packaged.

RECIPE

No.	Name of raw materials and semi-finished products	Unit measurements	Norm for adding raw materials or semi-finished products in a dish or product, kg
			Gross	Net	Exit
1	Baked boiled pork, semi-finished	kg	0,053	0,050	0,050
2	Chicken roll with omelette and dried apricots, p/f	kg	0,053	0,050	0,050
3	Pork roll, stuffed pate, semi-finished	kg	0,053	0,050	0,050
4	Basturma	kg	0,056	0,050	0,050
6	Lettuce Salad	kg	0,008	0,006	0,006
7	Parsley	kg	0,003	0,002	0,002
8	Sea salt	kg	0,001	0,001	0,001
9	Ground pepper	kg	0,001	0,001	0,001
10	Horseradish is ready	kg	0,027	0,025	0,025
11	Ready-made domestic mustard	kg	0,027	0,025	0,025
	Output of the finished dish or culinary product				200/50/10 G

COOKING TECHNOLOGY

Lettuce leaves and parsley are peeled, washed under running cold water, and dried.

Meat products are cut into slices across the grain. Horseradish and mustard sauces are placed in gravy boats.

The sliced ​​meat is laid out on a dish in a fan pattern on lettuce leaves. Sauce boats with horseradish and mustard are placed in the center of the dish. The dish is decorated with a sprig of parsley.

Characteristics of a finished dish or culinary product

Appearance Meat products are cut into slices and placed in portioned dishes on lettuce leaves. Garnished with a sprig of fresh parsley. Separately in gravy boats are horseradish and mustard.

Consistency Meat products retain their natural structure and are easy to cut.

Smell and taste Color and smell are characteristic of high-quality meat products, fresh herbs, and sauces.

Norm of microbiological indicators for a given dish (product)

Norm of physical and chemical indicators for a given dish (product)

TECHNOLOGICAL CARD No. 1

Name of dish: Cold cuts (2nd option)

recipe No. 160 Collection of recipes for dishes and culinary products: For public catering establishments / Author-comp. 6 A.I. Zdobnov, V.A. Tsyganenko, M.I. Peresichny. - K.: A.S.K., 2012

Boiled, fried meat products, sausage are cut into thin slices, poultry is cut into portions. In addition to the products indicated in the recipe, you can use boiled pork, carbonate, ham neck, brisket, brisket, fried turkey, game, and rabbit.

RAW MATERIAL QUALITY REQUIREMENTS:

The prepared meat products are placed on a dish, a side dish (fresh vegetables) is placed next to it, and the dish is decorated with a lettuce leaf. Horseradish sauce is served separately. Only semi-finished meat products can be stored in the freezer. Sold according to demand or within 1 hour.

Appearance: sliced ​​meat products are laid out neatly on a dish, decorated with vegetables and lettuce leaves. The sauce is served separately.
Taste and smell: relevant meat products.
Color: characteristic of the incoming components.
Consistency: soft, dense, juicy.

Checked:

Head production:

Cook: Kondarev M.S.

Accountant: (signature)

Appendix 2

I approve

Director of the enterprise

_________________

"___"____________ 201_

TECHNOLOGICAL CARD No. 2

Name of dish: Fried meat in large pieces

recipe 579 Collection of recipes for dishes and culinary products: For public catering establishments / Author-comp. 6 A.I. Zdobnov, V.A. Tsyganenko, M.I. Peresichny. - K.: A.S.K., 2012

COOKING TECHNOLOGY:

For frying, meat is prepared in the form of large (weighing 1-2 kg) pieces of approximately the same thickness. The pulp of the shoulder blade is rolled up and tied. Prepared large pieces of meat are sprinkled with salt and pepper, placed on a heated baking sheet or frying pan with fat so that the pieces do not touch each other, fried on the stove or placed in an oven heated to 200-250°C. Under such conditions, a crust quickly forms on the surface, after which the meat is fried at a temperature not exceeding 150°C, periodically basting with fat and juice.

With this frying mode, the finished meat turns out juicy and tasty. The readiness of the meat is determined with a chef's needle. The needle enters the fried meat easily, and colorless juice is released at the puncture site.

Fried beef is cut into thin slices (37 g per serving) for cold cuts, the rest of the meat is vacuum-sealed and stored in the freezer.

RAW MATERIAL QUALITY REQUIREMENTS:raw materials meet the requirements of GOSTs, State Standards and have documents certifying their quality and safety.

ORDER OF DESIGN, SERVING, SALE AND STORAGE OF DISH: Designed for preparing cold cuts. Store in broth for about an hour or in the freezer as a p/f.

CHARACTERISTICS OF THE READY DISH:

Appearance: pieces of pork meat - with a layer of bacon no more than 2 mm, cutting thickness - 2 cm. The surface is clean with an evenly fried crust. When portioning, the meat is cut across the grain.

Taste and smell: moderately salty, pleasant smell, typical of fried meat.

Color: golden brown pork;

Consistency: soft, elastic, juicy, the outer layer is slightly crispy.

Checked:

Head production:

Cook: Kondarev M. S.

Accountant: (signature)

Appendix 3

Branch of Kronos LLC "Crimean Riviera" I approve

Director of the enterprise

_________________

"___"____________ 201_

TECHNOLOGICAL CARD No. 3

Name of dish: Boiled tongue

recipe No. 570 Collection of recipes for dishes and culinary products: For public catering establishments / Author-comp. 6 A.I. Zdobnov, V.A. Tsyganenko, M.I. Peresichny. - K.: A.S.K., 2012

COOKING TECHNOLOGY:

The prepared tongue is placed in hot water (1-1.5 liters of water per 1 kg of tongues) and boiled at low boil. The tongue should be completely covered with water. To improve the taste and aroma, roots and onions are added to the broth during cooking. Salt and spices are added to the broth 15-20 minutes before the tongues are ready, bay leaves - 5 minutes. The readiness of the tongue is determined with a chef's needle; it penetrates easily into the cooked meat, and colorless juice is released.

After cooking, the tongue is immersed in cold water and, without allowing it to cool too much, the skin is removed.

Boiled peeled tongue is cut into thin slices by weight (42 grams per serving) for cold cuts.

RAW MATERIAL QUALITY REQUIREMENTS:raw materials meet the requirements of GOSTs, State Standards and have documents certifying their quality and safety. _______

ORDER OF DESIGN, SERVING, SALE AND STORAGE OF DISH:used for cold cuts, stored in broth for an hour or in the freezer as a semi-finished product for cold cuts.

CHARACTERISTICS OF THE READY DISH:

Appearance: pieces of tongue are cut into thin 2 mm plates and laid out in a fan on a dish.

Taste and smell: characteristic of boiled tongue; the taste is moderately salty, with the aroma of spices, roots and onions.

Color: Light gray to grey.

Consistency: elastic, soft, juicy.

Checked:

Head production:

Cook: Kondarev M.S.

Accountant: (signature)

Appendix 4

Branch of Kronos LLC "Crimean Riviera"

I approve

Director of the enterprise

_________________

No holiday is complete without cold cuts. Of course, supermarkets sell a lot of ready-made products so that you can prepare cold cuts. But you can do everything yourself so that you get a real work of culinary art. Let's look at some interesting options.

What products should I use for cold cuts?

To prepare cold cuts, you can take any meat product. It can be boiled pork, balyk, sausage, or brisket. Moreover, you can use your own meat. We will provide several recipes in our article. In general, there are no rules or restrictions. Rely on your taste.

How to beautifully decorate assorted meats?

If you want to diversify your holiday table, then you can’t do without meat. But the main thing here is to remember that a lot depends on the presentation. If you just cut the same sausage and it won’t be original. Everything needs to be arranged so that it looks like a culinary masterpiece.

To make the cold cuts beautiful, it would be nice to use green lettuce leaves, slices of cucumbers, cherry tomatoes, olives, olives, and curly parsley. Take everything you have at hand and, as they say, use your imagination. We will give some examples of how you can serve cold cuts. The design (the photographs used in the article show many options) should be bright and original.

Little tricks

Assorted meats will look beautiful if the sliced ​​balyk is rolled into a tube or roll. In addition, you can fill these envelopes with pate and add vegetables, you will get a more satisfying snack. You can place sauce, ketchup, and mustard in the middle of the serving dish. Jewelry made from pomegranate seeds turns out bright. And from green onions you can make a curly serpentine.

Assorted meats, as well as fruits, can be decorated with fresh flowers. This cut will look very festive and exotic.

Even the most ordinary sausage, decorated with several branches of arugula, looks appetizing and very attractive, no worse than in a restaurant. Therefore, do not hesitate to experiment in your culinary creativity.

The cut, decorated with Chinese cabbage leaves, canned corn, and peas, has an excellent appearance. It goes well with grapes, lemon and kiwi.

In expensive restaurants, to add sophistication to a sliced ​​dish, they sprinkle the plate with spices.

Meat rose

People often decorate cold weather with roses. Well, or sausages, here, as they say, it all depends on desire and capabilities. In any case, it turns out very beautiful.

Instructions for preparing this decor:

You can also make a more original rose; for this, the center is made from one type of meat, and the petals from another, or you can combine sausage with balyk. The flower will be multi-colored. Decorating cold cuts (photos are given in the article) with roses is a very good solution that does not require more effort, and the result will exceed all expectations.

DIY assorted meats

You can prepare a meat snack for yourself. To do this you need to stock up on the following products:

1. Pork (neck) - 2 kg.
2. Veal tenderloin - 0.5 kg.
3. Chicken fillet - 0.4 kg.
4. Pickled chili peppers - at your discretion.
5. Cranberries - half a glass.
6. Walnut - one third of a cup.
7. Dried oregano - 1 tsp.
8. Ground black pepper - 1 tsp.
9. Salt - to taste.
10. Dry red wine - 0.5 cups.
11. Olive oil - 0.5 cups.
12. A bunch of parsley.

The set of spices can be changed according to your taste.

How to prepare such cold cuts? The recipe is quite simple. Take the pork and rinse it in water, and then dry it with a towel. Next, cut the neck into pieces (slices) on both sides, alternately, without cutting to the edges. There will be a kind of zigzag.

Cut the chicken and veal into slices (up to a centimeter thick). Their number should be equal to the number of cuts in the pork.

Pour oregano, black pepper, cumin into a plate, grinding them in a mortar in advance. Then pour this mixture of spices with wine, vinegar and oil. Add salt there and mix everything well. Coat the neck with the resulting marinade, and simply dip the chicken and veal. Chop the greens. Finely chop the nuts, garlic and chili peppers.

Let's take two plates. In the first one, put half of the entire mixture of nuts, herbs and peppers. And in the second - the remaining part and add more cranberries there.

Now you need to stuff the pork. We will put the minced meat from the first plate and a piece of veal into one slot, and the mixture with cranberries and chicken into the other. So, one by one, we stuff the entire neck. Threads can be used to hold the meat together. If you have marinade and filling left, you can spread them on top of the neck.

Now let's put our meat in a baking sleeve. Use toothpicks to make several holes so that steam can escape. Place the container in the preheated oven. Bake for two hours.

After the time has passed, we take out our assortment, give it the opportunity to cool, and remove the sleeve. The product must be intact. Then we put him under pressure for ten hours in a cold place.

Now our cold cuts are ready. The photos presented on the page demonstrate other options for decorating such a dish. Any housewife can diversify the recipe by adding something of her own. As already mentioned, fantasizing is not forbidden. Especially with decor!

Well, we'll get back to our treat. It is served on the table with wine.

Homemade brisket

We would like to give you another recipe for preparing tasty, juicy and appetizing meat. This will be a loin marinated in a decoction of onion skins.

To prepare, you need to take pork lard with good layers of meat. You can, of course, use the loin itself.

First, prepare the brine in an enamel pan.

For a liter of water we take:

1.Salt - 0.5 cups.

2. Onion peels.

3. Garlic - several cloves.

4. Spices to your taste.

Let's put our lard in the brine so that it is completely immersed in the liquid. All this needs to be put on the stove and boiled for ten minutes. Then remove the pan from the heat. Let the broth cool down along with the lard and sit for another day. Then the loin should be taken out, coated with chopped garlic, and sprinkled with spices. We'll wrap it all in film and put it in the refrigerator for another day, and then put it in the freezer. As soon as the product freezes, it can be consumed.

Brisket prepared in this way has a very beautiful color, as if it had been smoked. You can also use it in an Assortment, the design of which we are mastering will turn out to be more vibrant and unusual. This will work to your advantage when cutting.

Assorted seaweed

There are so many options for beautifully decorating and serving cold cuts. Recipes with photographs demonstrate the uniqueness and sophistication of the dishes. And of course, they help novice housewives comprehend the subtleties and intricacies of cooking and decorating the treats served on the table.

Meat can be combined with different foods. Even with seaweed. To prepare this recipe we need to take the following set of products:

1. Beef - 0.3 kg.
2. Pork - 150 g.
3. Chicken breast - 150 g.
4. Carrot - 1 pc.
5. Sea kale - 100 g.
6. Chicken eggs - 6 pcs.
7. Milk - 50 ml.
8. Vegetable oil - 2 tablespoons.
9. Salt, dill, ground black pepper.

So, we will cook bright with seaweed. To do this, wash the pork and beef and then dry it. Cut the beef into two pieces. Let's make transverse cuts on it. Cover with cling film and beat well, making thin layers. Rub with salt and pepper. Set one piece of beef aside for now.

Beat eggs with salt and milk, pour into a frying pan and cook for five minutes. Then allow the mixture to cool.

Now let's do the same with the chicken breast. First we beat it, then add salt and pepper. Grind the yolks until white. Let's add dill. The carrots must first be boiled, peeled and thinly sliced.

Place the chicken on the remaining piece of beef, coat everything with the yolk mixture and place the carrots on top. Let's roll up the second roll and fasten it too. Next, all this beauty must be cooked in a steam bath for about 50 minutes. The meat should become soft.

Before serving, the roll should be thinly sliced ​​and decorated with vegetables and herbs. So we got another cold cut. The composition of the cuts can be very different. Sometimes it is possible to combine seemingly incompatible products. And the result, it should be noted, is pleasing.

Product combination

When preparing for the holiday, think in advance about how you want your cold cuts to look. Decoration (photos will help you navigate) will take some time, but your dish will become a table decoration. And don't forget about the possibility of combining products. Cheese slices also look very good with meat. You can use several types of it. Cut each of them differently (slices, pieces, cubes). And then feel free to decorate your creation with cheese. In addition, you can create compositions by alternating layers of meat and cheese. Here you can dream up.

And also a favorite option for many - Here, too, there is room for your imagination to run wild. Who said that cold cuts are only balyk, sausages and other cuts? Not at all! Delicacies baked on the grill look no less appetizing and are welcome dishes on any table.

Instead of an afterword

Take note of the examples of original and beautiful design of cuts, combine our options with your ideas - and you will get a unique holiday dish. We wish you bon appetit!

AND MEAT GASTRONOMIC PRODUCTS (COLLECTION OF RECIPES)

Meat, offal, poultry and game for cold dishes are boiled and fried in the same way as for hot ones. The same parts of the carcass are used for boiling and frying meat.

For cold dishes of meat and meat gastronomic products, instead of the side dishes indicated in the recipes, you can serve cucumbers, tomatoes, pickled and fresh fruits, salads from fresh white and red cabbage, and sauerkraut.

125. Boiled meat, or tongue, or poultry, or rabbit with garnish

	I and II
	GROSS	NET	GROSS	NET
Beef
or pork
or lamb
or beef tongue
or ram tongue
or pork tongue
or chicken
or turkey
or goose
or rabbit
Mass of boiled meat products
Garnish №№ , ,
Sauce №№,
Exit

Meat products are boiled as indicated in the recipe. No. , , . Boiled chilled meat or tongue is cut across the grain into thin slices. The bird and rabbit are cut into 2 pieces per serving (from the chest and legs). When served, add a side dish, and the sauce is served separately or poured next to the main product. The dish can be served without sauce, reducing the yield accordingly.

126. Meat or poultry, or rabbit, or game fried with a side dish

	I and II
	GROSS	NET	GROSS	NET
Beef
or pork
or lamb
or veal
Mass of fried poultry, or, or a rabbit	-	100	-	75
Garnish №№,
Sauce №№ , ,
Yield: beef, or pork, or lamb or veal	-	175	-	120
bird, or rabbit, or game

______________

* The weight of fried game is indicated taking into account the average weight.

Meat, poultry, game and rabbit are prepared as indicated in the recipe. No. and . Fried chilled meat is cut across the grain into thin slices; poultry, rabbit and game are chopped into two pieces per serving. Served with a side dish (for poultry, rabbit and game, in addition to fresh, salted, pickled vegetables and mushrooms, you can serve pickled fruits and green salad) and sauce (for meat, in addition to mayonnaise and its derivatives, horseradish sauce is also served).

127. Assorted meats

	GROSS	NET	GROSS	NET	GROSS	NET
1st option
Beef
or veal
Beef tongue
or pork tongue
or ram tongue
Mass of boiled meat products	-	25	-	25	-	-
Smoked and boiled ham (with skin and bones): Tambov, Voronezh
Chicken
or turkey
	1,25	1,25
Mass of fried poultry
Mass of meat products
Garnish №№,
Sauce No.
Exit

128. Assorted meats

	GROSS	NET	GROSS	NET	GROSS	NET
2nd option
Beef tongue
Or ram's tongue
Or pork tongue
Mass of boiled tongue
Pork
	1,25	1,25
Lot of fried chicken
Mass of meat products
Garnish №№,
Sauce №№,
Exit

Meat products are prepared as indicated in the recipe. No. , , , . Boiled, fried meat products, smoked pork, sausage are cut into thin slices, poultry is cut into portions.

The prepared meat products are placed on a dish, a side dish is placed next to it, and the dish is beautifully decorated. The sauce is served separately. In addition to the products indicated in the recipe, you can use boiled pork, carbonate, patrimonial neck, brisket, brisket, fried turkey, game, and rabbit.

129. Meat or tongue or jellied pig

	I and II
	GROSS	NET	GROSS	NET
Beef
or lamb
or pork
or beef tongue
or ram tongue
or pork tongue
or piglet
Mass of boiled meat products
or veal
Animal fat baked food

Roast beef

Cold meat dishes and snacks

To prepare cold meat dishes and snacks, gastronomic products (ham, sausage), boiled meat (beef, pig, veal, pork, lamb, poultry), fried foods (beef, veal, pork, poultry, game, rabbit), as well as by-products from the meat of large and small livestock, which are boiled (tongue, heads, legs, ears of large and small livestock) or fried (liver).

For the preparation of boiled meat, various large-sized semi-finished products weighing 2-3 kg are used, for fried meat - tenderloin, thin or thick edge, veal, pork, lamb hind legs.

Heat-treated meat products are cooled and stored at a temperature of 2-6°, cut before serving.

Among the cold dishes and appetizers, ham with a side dish, cold cuts, fried and boiled meat, suckling pig with horseradish and aspic, poultry stuffed with mayonnaise, meat and poultry aspic, beef or pork jelly, etc. are widely popular.

All cold dishes of meat and meat gastronomic products are served with side dishes of vegetables, as well as pickled fruits. Horseradish sauces and mayonnaise are served separately with dishes. Yield rates for the main product of cold meat dishes and snacks are 75, 100, 125 g; side dishes -75, 125, 150; sauces -30, 35 g.

Large pieces of tenderloin, thick or thin edge are fried in the main way until golden brown, and then placed in the oven and poured with the resulting juice every 5-10 minutes. Roast beef can be roasted until fully cooked (the meat is greyish in color on the inside), medium-rare (the meat is pink on the inside towards the centre) and until a crust has formed (the meat is bloody on the inside).

The fried roast beef is cut into thin pieces across the grain (2-4 per serving) and placed on a dish. I place it on the right side; a side dish of boiled carrots and potatoes, cut into small cubes, cucumbers, sliced, tomato slices and red cabbage salad. Meat jelly, finely chopped pickled fruits, and sliced ​​horseradish are also used as a side dish. The dish is decorated with green lettuce leaves and chopped horseradish. In a gravy boat you can serve mayonnaise sauce with finely chopped gherkins, mayonnaise sauce with pickles, or horseradish sauce with vinegar.

This dish includes a set of three to four or more types of meat products. For example, roast beef, fried veal, ham, fried chicken or boiled tongue, raw smoked sausage, fried pork, fried duck, etc. The assortment may also include fried game, capital salad laid in rolls, meat salad in tartlets, stuffed chicken ( galantine), etc.

There are many ways to decorate cold cuts, depending on the artistic taste of the chefs. Here are two of them.

1. Place a fresh tomato stuffed with vegetable salad in the middle of a round dish. At the ends of the dish

place one rolled piece of roast beef at a time, and place a piece of fried veal and ham along the edges. The dish is decorated with fresh cucumbers, sliced ​​​​slices of red tomatoes, lettuce leaves and sprigs of parsley. Horseradish is served in a gravy boat with vinegar.

2. Place half of the fried hazel grouse on a round dish. A valovan with capital salad is placed next to it. A piece of chicken galantine and raw smoked sausage is placed along the edges. The dish is decorated with pickled tomatoes, sliced ​​​​slices, halves of pickled plums, lettuce leaves, and parsley. Sauce - mayonnaise with gherkins.