Organoleptic properties of steamed beef roll. Abstract: Commodity characteristics of rolls and shish kebab. Roll preparation technology

on merchandising of foodstuffs

Subject: Commodity characteristics rolls and shish kebab

Saint Petersburg

1. Characteristics of the roll

2. Characteristics of kebab

3. Raw materials for preparing the roll

4. Raw materials for cooking shish kebab

5. Roll preparation technology

6. Kebab cooking technology

7. Packaging and labeling of the roll

8. Assortment of rolls

9. Assortment of kebabs

10. Quality indicators of rolls

11. Requirements for the quality of kebabs

12. Storage and transportation of rolls

13. Storing kebabs

Bibliography

1.) Characteristics of the roll

A roll is a meat product, during the manufacturing process of which one ingredient or mixture of ingredients is filled or wrapped into other ingredients or mixtures of ingredients.

According to GOST 16594-85 “Raw smoked pork products. Specifications» roll belongs to the highest grade of raw smoked pork products. According to GOST 18255-85 “Smoked and boiled pork products. Technical specifications" the roll is of the highest quality smoked-boiled products from pork. According to GOST 18256-85 “Smoked and baked pork products. Technical specifications" roll refers to smoked and baked pork products of the highest grade. According to GOST 18236-85 “Boiled pork products. Technical specifications" roll refers to the highest grade of cooked pork products.

The quality of the roll must meet the requirements of GOST 18255-85 “Smoked and boiled pork products. Technical conditions", GOST 16594-85 "Raw smoked pork products. Technical specifications", GOST 18256-85 "Smoked-baked pork products. Technical conditions" and GOST 18236-85 "Boiled pork products. Technical conditions".

2.) Characteristics of kebab

Shashlik is a loin of lamb, pork, beef, fish or poultry, fried in small pieces on a spit.

3.) Raw materials for preparing the roll

Rolls are prepared from the front and rear legs and other parts of the carcass, with or without skin, the bones are removed, and the meat is rolled into a roll. Rolls are produced in raw smoked, cooked-smoked and boiled form. In addition, they produce smoked-baked roll and neck roll.

According to GOST 18256-85 “Smoked and baked pork products. Technical conditions for the production of smoked-baked rolls use pork in accordance with GOST 7724 (including gilt carcasses weighing 30-38 kg) in a chilled state, as well as the shoulder part without bones and cartilage from pork half-carcasses of the first category; second category in skin.

According to GOST 18255-85 “Smoked and boiled pork products. Technical specifications" and GOST 16594-85 "Raw smoked pork products. Technical conditions” for the production of smoked-boiled rolls use pork in accordance with GOST 7724 (including carcasses of gilts weighing 30-38 kg) in a chilled state; for Leningrad roll- hip part without bones and cartilage (with or without shank) from pork carcasses of the first category; second category with skin, without skin; salted bacon; for Rostov roll- shoulder part without bones and cartilage (with or without shank) from pork half carcasses of the first category; second category with skin, without skin; salted bacon.

Beef and lamb rolls are also made. They have a dense consistency, sometimes dryish, dark red muscle tissue.

4.) Raw materials for cooking shish kebab

The raw materials for preparation can be:

Meat kebabs: lamb, pork, beef, veal, offal.

Poultry kebabs: poultry kebabs, game kebabs.

Fish kebabs: fish kebabs sturgeon fish, from red fish, from other types of fish.

Seafood kebabs: skewers of shrimp, squid, krill, mussels.

5.) Roll preparation technology

To prepare Leningrad rolls, use the meat of the hind legs from fatty, bacon and meat pork half carcasses, for the Rostov smoked-baked roll - the shoulder-scapula part, for the beef roll - the hip part.

Prepared meat cuts are salted, washed and separated from the bones. Then the meat part is rolled up in a longitudinal direction with the skin facing outward, so that the cut muscle tissue, after removing the bones, is inside the rolls. To seal the meat, the rolls are tightly tied with twine on both sides or pressed into special metal cylindrical shapes. Smoked rolls are not placed in forms.

Subsequent heat treatment depends on the type finished products. To prepare Leningrad boiled rolls tied or pressed rolls are boiled in water for 4-5 hours at 82°C, washed hot water, cooled at 0-2°C for 12 hours and kept in a suspended state for another day to compact the muscle tissue, after which the molds are removed from the pressed rolls. Leningrad rolls are also produced in smoked-boiled and smoked forms.

To obtain Rostov smoked-boiled rolls, tied shaped rolls are smoked for 1 hour in frying chambers or 3 hours in smokehouses; then the rolls are boiled in water for 3-4 hours at 82-87°C, cooled under a cold shower, and then in the chambers. Rostov rolls are also available in boiled and smoked forms.

Smoked-baked roll is produced by smoking (baking) a roll tied with twine at 75-85°C for 7-8 hours; at the end of smoking, cool to 10-12°C and pack in cellophane. Store smoked-baked roll at 10-12°C for no more than 6 days.

Smoked beef roll from the hind legs is prepared as follows: the cut hams are cooled, syringed with brine, rubbed with a curing mixture, then the meat is tightly rolled into a roll with the subcutaneous part up, tied with twine, placed in barrels, filled with brine and salted for 15-25 days. Then the rolls are washed and smoked at 30-45°C for 48-72 hours, after which they are kept at 12-15°C for 1-2 days to cool and distribute the smoked aroma evenly.

6.) Kebab cooking technology

Classic kebab is undoubtedly a kebab made from meat. Chilled meat is best suited for cooking. He will make the most juicy dish with excellent taste. If you choose fresh meat for cooking, then wait until the blood drains from the carcass, and marinate the meat itself thoroughly. If you decide to cook lamb kebab, know: it is better to use the meat of young, lean lamb. All excess fat should be trimmed off before cutting the meat into pieces. Neck, ham or ribs work well for pork skewers. The ribs are cut in pairs. At the moment of threading on skewers, the meat is pierced between the bones. For beef kebab, it is preferable to take tenderloin and it would be good to pre-soak the meat in sparkling water - this will make the beef kebab soft.

The first stage of creating a dish is choosing the most “correct” product, that is, meat for the kebab.

The process of preparing the product comes down to three methods, which can be combined in different proportions:

Mechanical;

Thermal;

Chemical.

Accordingly, when preparing barbecue, three main questions arise:

– what size pieces should the meat be fragmented into – mechanical factor;

– at what heat to fry (thermal factor);

– how and how much to marinate meat is a chemical factor.

It is necessary to give the meat time and conditions so that the enzymes of the lysosomes of muscle cells “dissolve” the cellular elements as much as possible, but at the same time prevent the influence of pathological bacterial flora on the product, causing its spoilage. The following options exist:

Special methods for storing prepared meat;

Use of preservatives – vinegar, mayonnaise preservatives;

- “native” bacteria that are antagonists of pathogenic ones - lactic acid bacteria, or those used in fermentation and marinade (for example, in sour tomatoes).

In addition, the “shielding” factors themselves can influence tissue destruction.

7.) Packaging and labeling of rolls

The rolls are wrapped in parchment, sub-parchment, cellophane and other films or packaged using special equipment in bags made of polymer film materials approved by the Ministry of Health of the Russian Federation. It is allowed to install aluminum brackets for clamping packages.

Each packaging unit must be marked with the following information:

Product names;

Dates of manufacture;

Shelf life;

Similar markings may be applied to the label and placed under the packaging.

Maximum deviations of the net mass of a packaging unit:

for portions weighing 100, 150 g ±4 g;

for portions weighing 200, 250, 300 g ±6 g.

Each packaging unit must have a label pasted or inserted under the film indicating:

Name of the manufacturer, its subordination and trademark;

Product names;

Dates of manufacture;

Shelf life;

Net weight, kg;

Symbols of this standard.

When packaging on special equipment, it is allowed to produce portions of any weight from 60 to 300 g indicating on the label: the name of the manufacturer, its subordination and trademark, the name of the product, the designation of this standard. In addition, a receipt made of heat-sensitive receipt tape is affixed to each packaging unit indicating the net weight, production date, and sell-by date.

Smoked-baked and boiled ham Packed in wooden, plank, aluminum and polymer boxes. It is allowed to pack packages with packaged products in corrugated cardboard boxes.

The container must be clean, dry, free of mold and foreign odors. Reusable containers must have a lid. If there is no lid, it is permissible for local sales to cover the container with parchment, sub-parchment or wrapping paper. Gross weight should be no more than 40 kg.

Each box contains one type of pork product. Products of different names are packaged together only upon agreement with the consumer.

Transport marking - in accordance with GOST 14192 with the application of the handling sign “Perishable cargo” and the tare weight. It is allowed not to apply transport markings to reusable containers containing products intended for local sale.

Markings characterizing the products are applied to one of the end sides of each box with indelible, odorless paint using a stamp, stencil or sticking a label indicating:

Name of the manufacturer, its subordination and trademark;

Names and varieties of product;

Dates of manufacture and packaging;

Packer numbers;

Number of packaging units (when packaging packaged products);

Symbols of this standard.

In addition, a similar label is placed in each box with an additional indication of net, gross, and tare weight.

When packaging products for local sale, it is permissible not to mark reusable containers, but to put a label in each box without indicating the gross and container weight.

8.) Assortment of rolls

According to the requirements of GOST 18255-85 “Smoked and boiled pork products. Technical conditions", GOST 16594-85 "Raw smoked pork products. Technical specifications", GOST 18256-85 "Smoked-baked pork products. Technical conditions" and GOST 18236-85 "Boiled pork products. Technical specifications" rolls are divided into:

Leningrad roll;

Rostov roll.

Assortment of rolls:

Premium quality raw smoked Leningrad roll with shank in skin;

Premium quality raw smoked Leningrad roll without shank in skin;

Raw smoked Rostov roll of the highest quality with skinned knuckle;

Raw smoked Rostov roll of the highest quality without knuckle in skin;

Smoked-boiled Leningrad roll of the highest quality;

Smoked-boiled Leningrad roll of the highest quality with shank and skin;

Smoked-boiled Leningrad roll of the highest quality with skin and without shank;

Smoked-boiled Leningrad roll of the highest quality without skin with shank;

Smoked-boiled Leningrad roll of the highest quality without skin and shank;

Rostov smoked and boiled roll of the highest quality in skin with knuckle;

Rostov smoked and boiled roll of the highest quality in skin without knuckle;

Rostov smoked and boiled roll of the highest quality without skin with knuckle;

Smoked-boiled Rostov roll of the highest quality without skin and shank;

Premium quality smoked-baked roll in skin;

Boiled Leningrad roll of the highest quality;

Boiled Leningrad roll of the highest quality in skin with shank;

Boiled Leningrad roll of the highest quality in skin without shank;

Boiled Leningrad roll of the highest quality without skin with shank;

Boiled Leningrad roll of the highest quality without skin and shank;

Boiled Rostov roll of the highest quality;

Boiled Rostov roll of the highest quality in skin with knuckle;

Boiled Rostov roll of the highest quality in skin without knuckle;

Boiled Rostov roll of the highest quality without skin with knuckle;

Boiled Rostov roll of the highest quality without skin and shank.

9.) Assortment of kebabs

Modern assortment of kebab:

1.) Meat kebabs:

Lamb kebab:

· lamb shish kebab in Adyghe style;

· lamb shish kebab in Armenian style;

· African-style lamb shish kebab;

· Balkan-style lamb shish kebab;

· Bulgarian-style lamb shish kebab;

· lamb shish kebab in Caucasian style;

· lamb shish kebab in Kazakh style;

· Kara-style lamb shish kebab;

· Tatar-style lamb shish kebab;

· Turkish lamb shish kebab;

· steppe lamb shashlik;

· shepherd-style lamb shish kebab;

Uzbek-style lamb shish kebab;

· Gypsy-style lamb shish kebab;

· lamb shish kebab with Georgian eggplants;

· lamb shish kebab in Plovdvin style;

· minced lamb shish kebab;

· lamb kebab with rice;

· lamb shish kebab in a cauldron.

Pork shish kebab:

Pork kebab in white wine; pork kebab with tomatoes; pork kebab with kefir;

· Caucasian-style shish kebab;

· shish kebab in lemon juice;

· kebab with pickled apples;

Pork kebab with coriander.

Beef shish kebab:

· shish kebab from beef tenderloin;

· beef kebab with peanut sauce;

· beef kebab with rice;

· beef kebab, grilled on a spit;

Lebanese kebab;

· beef shish kebab in Georgian style;

· Siberian-style shish kebab;

· veal kebab baked in paper;

· Bulgarian-style veal shish kebab;

· shish kebab in Sokol style.

Veal shish kebab:

· Gintaras kebab in Lithuanian style;

· shish kebab Ralenchi;

· spicy veal;

· marinated veal;

· veal on the grill.

Shish kebab from offal:

· shish kebab from heart, lungs, liver and kidneys;

· liver on coals;

· liver shish kebab;

· kidney shish kebab;

· kebab from the heart;

· kidney and heart kebab;

· jigar (liver kebab).

2.) Poultry kebabs:

Poultry shish kebab:

chicken kebab with hot sauce;

· duck kebab in lemon;

Turkey shish kebab;

· chicken on a spit;

· Welsh chicken;

· chicken with mint sauce;

· Japanese chicken;

· chicken with porcini mushrooms;

· oriental shish kebab;

· fried chicken;

· turkey satsivi;

· chicken fillet schnitzel;

· stuffed chicken cutlets;

· turkey with champignons.

Game shashlik:

· baked hazel grouse;

· wild duck with salted mushrooms;

· partridges on a spit;

· partridges on the grill;

· baked red game;

· quail kebab;

· hazel grouse in hunting style.

3.) Fish kebabs:

Sturgeon shashlik:

· sturgeon kebab in white wine;

· shish kebab Tender;

· sturgeon kebab;

· sturgeon kebab with sour cream;

· assorted sturgeon.

Red fish kebab:

pink salmon shish kebab;

· salmon shish kebab;

· salmon kebab;

· honey salmon;

drunk salmon

· trout with lemon;

· trout on a spit;

· salmon kebab;

trout shish kebab;

· Grilled trout.

Shish kebab from other types of fish:

· shish kebab assorted seafood;

· River shish kebab;

· baked kebab;

· zander shish kebab;

· pike shish kebab;

· spicy fish;

· carp on coals;

· whitefish on a spit;

· crucian carp on coals;

· carp with garlic;

Grilled shark fillet;

· eel on a spit;

· Turkish cod kebab;

· flounder A la Colbert.

4.) Seafood kebabs:

Shrimp kebab;

· kebab of squid, krill, mussels.

10.) Roll quality indicators

According to the requirements of GOST 18255-85 “Smoked and boiled pork products. Technical conditions", GOST 16594-85 "Raw smoked pork products. Technical specifications", GOST 18256-85 "Smoked-baked pork products. Technical conditions" and GOST 18236-85 "Boiled pork products. Technical specifications" the roll must meet the following quality requirements:

- appearance : in skin; the surface is evenly smoked, clean, dry, without stains and dirt, without mold, without snatches of meat and lard, without fringes and stubble residues, the edges are evenly trimmed. Tightly rolled with the skin facing out, tightly tied with twine on both sides longitudinally and every 5-8 cm transversely, with a loop for hanging.

- form: cylindrical or round, tapering towards the stem; for small ones - cylindrical.

- consistency: elastic.

- sectional view: uniformly colored muscle tissue of pink-red color, without gray spots, fat color is white or with a pinkish tint, without yellowing.

- smell and taste: pronounced smoky smell, ham, salty taste, without any foreign taste or smell.

- thickness of the subcutaneous layer of fat with a straight cut, cm, no more: 3.0.

- unit mass finished product , kg: for Leningrad roll - no more than 7.0, for Rostov roll - no more than 6.0.

- mass fraction of table salt, %, no more than: 5.0.

- mass fraction of nitrite, %, no more than 0.005.

11.) Requirements for the quality of kebabs

Meat is the main source of complete food proteins, which contain all essential amino acids, balanced in the most favorable ratios. Meat products rich in vitamins B and PP (there are especially many of them in the liver and kidneys). Meat contains potassium and phosphorus. And the most important thing in barbecue is the meat. It must be high-quality, that is, fresh meat from a young animal - calf, pig, lamb, poultry. In addition, it should not be very fatty, then the dish will turn out especially tender. Classic kebab is prepared from the best parts of excellent lamb: from the pulp of the hind leg - the ham, the dorsal and kidney parts of the carcass. Pork kebab is traditional and more familiar; it is soft and tender. And many people prefer kebabs made from beef, fish or poultry. Requirements for the quality of meat for kebabs:

You should not cook kebabs from frozen meat, as it does not have even a third of the nutrients found in fresh meat. No matter how you cook it, marinate it, or beat it, it will remain tough and tasteless.

You should not cook shish kebab from the fresh meat of a freshly slaughtered animal. The blood should drain from the carcass, the meat should lie down and “rest” for several hours. The same applies to game.

For kebabs, it is better to take that part of the carcass that is located along the ridge on the neck (neck or neck). This is the most tender part of the pork. The streaks of fat are evenly distributed in the meat. When choosing pork, pay attention to the fact that the meat is pinkish (this is an indicator of freshness). The juice should be clear. Consistency fresh meat more dense, the hole formed by pressing is quickly leveled.

It is important to pay attention to the fat: fresh pork has pale pink or white-pink fat; in beef - white, cream or yellowish in color and firm; for lamb it is white and dense.

Fresh meat has a fresh smell, without foreign impurities.

Young meat is light red with almost white fat; its processing does not create any problems. The meat of adult animals is juicy and red in color; It's easy to cook with. The meat of old animals is dark red, and the fat is yellow. It takes patience and skill to successfully cook it into a meal.

Poultry kebabs are no less popular than meat kebabs. Poultry meat has almost no saturated fat, so it is digested better than pork or beef. When giving preference to poultry kebabs, try to take a fresh carcass so that it has clean, spotless skin and a plump breast. There should be no ice crystals on frozen poultry meat. This suggests that such a carcass was subjected to freezing and thawing more than once.

12.) Storage and transportation of rolls

The roll must be released for sale with a temperature in the thickness of the product not lower than 0 and not higher than 8C. It is transported by all modes of transport, except railway, in refrigerated or isothermal vehicles in accordance with the rules of cargo transportation in force for the relevant mode of transport.

The shelf life of Leningrad boiled roll at 6-8°C is 3 days. The shelf life of Rostov smoked-boiled roll at 6-8°C is 5 days. The shelf life of smoked-baked roll at 10-12°C is no more than 6 days. The shelf life of smoked beef roll at 6-8°C is 10 days.

In the retail chain, all products are sold without wrapping materials and twine. Cellophane, parchment, sub-parchment and other materials in which the product was additionally wrapped if the integrity of the shell is damaged are removed from the cut ends of the product.

Before sale, smoked meats are cleaned of possible contamination and the twine is removed. It is recommended to wipe the contaminated surface with a clean and dry towel.

Norms of natural loss when storing smoked meat products in a store, depending on the type heat treatment, time of year and geographical area from 0.28 to 0.70%. When cutting products by machine, the rate of natural loss for these products increases by 0.10%. When stored in bases and warehouses, the rates of natural loss (depending on the above factors and additional storage periods) range from 0.03 to 0.20%.

13.) Storing kebabs

Shish kebab, according to sanitary standards, must be packaged, labeled, the production date, manufacturer, sell-by date and temperature regime storage According to SanPiN 2.3.2.1324-03 “Hygienic requirements for shelf life and storage conditions of food products,” the shelf life of barbecue meat without sauces and spices is 36 hours, marinated barbecue meat with sauces is 24 hours, at a temperature of (4+-2 )°C.

Bibliography

1. Shevchenko V.V.; “Commodity research and examination of consumer goods”; SPb.:INFRA, 2001.

2.GOST 16594-85 “Raw smoked pork products. Technical specifications"

3. GOST 18236-85 “Boiled pork products. Technical specifications"

4. GOST 18255-85 “Smoked and boiled pork products. Technical specifications"

5. GOST 18256-85 “Smoked and baked pork products. Technical conditions".

6.SanPiN 2.3.2.1324-03 “Hygienic requirements for shelf life and storage conditions of food products”

7. Website http://yesyes.ru/business-150-page-1.html (site about the technology of cooking smoked meats)

8. Website http://www.vkysni-shashlik.ru/kavkaz_shashlik.html (site about kebab)

9. Website http://ru.wikipedia.org/wiki/Shashlik.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://www.allbest.ru/

Cooking technology biscuit dough and rolls from it

Introduction

4. Quality requirements

Conclusion

Introduction

Biscuit products are very pleasant and delicate in taste, they are popular and in demand in the modern world; we cannot imagine a single celebration or holiday tea party without a delicious, beautifully decorated cake or pastries.

A cup of coffee or tea with a glazed biscuit helps you take your mind off the hustle and bustle of the day. It is possible that the predecessor of this delicacy was just an ordinary bun with honey, fruit and spices. But confectionery production always flourished, in the 18th century cooks invented new sweets. Confectioners did not trust yeast alone for long in making cakes. They realized that using eggs gives excellent results when creating airy biscuits.

Both before and now, confectionery products are of great importance in people’s nutrition. The basis of confectionery products is flour, which contains a significant amount of carbohydrates in the form of starch, as well as vegetable proteins. Starch is converted into sugar in the body and serves as the main source of energy; proteins are plastic material for building cells and tissues. Sugar is added to most flour confectionery products, as a result of which they are enriched with easily digestible carbohydrates. Eggs, used in the manufacture of many products, contain complete proteins, fats and vitamins. Thanks to the use of eggs, fats ( butter, margarine) or fat-rich foods (milk, cream, sour cream), the content of vitamins in confectionery products increases. In their production, spices and other substances are used that not only improve the taste and aroma, but also accelerate the absorption of these products.

1. Preparation of raw materials for production

To prepare confectionery products, various main and auxiliary products are used, which, depending on their type, structure, as well as purpose, are subject to preliminary preparation and processing. The quality of raw materials supplied to production must meet the requirements of state standards.

For the test:

Flour is a powdered product obtained by grinding wheat grains. For the cake, premium flour is used because it is very soft, finely ground, white in color with a light creamy tint, and has a sweetish taste. Before use, sift the flour.

Starch is a powdery product white, with a crystalline sheen, a scraping sound is heard when rubbed between fingers. Used to reduce gluten. Dissolves only at t° 65-70°C.

The egg is high-calorie product, the main ingredient for making sponge cake. Before use, it undergoes a special treatment consisting of 4 baths:

1) Cleansing from impurities

2) Washing in a 2% solution of calcined salt

3) Rinsing in 0.5% bleach

4) Thorough rinsing in running water.

Each egg is broken into a separate bowl and filtered through a sieve with 3 mm cells.

Sugar is a white crystalline powder produced from cane or sugar beets. It has a sweet taste and is dry to the touch. Improves taste, increases calorie content of the product, improves the structure of the dough. With a large excess of sugar, the dough liquefies and the product becomes glassy.

For cream:

Butter - produced from cream, contains 82.5% fat, as well as vitamins A, D, E. It improves the taste of the product, adds calories, enhances taste and aroma. Store at 2-4°C, in closed containers and indoors. Clean before use.

Powdered sugar is a white powder with a sweet taste. Indispensable for making cream.

Condensed milk is a viscous liquid, white with a yellowish tint, and sweet taste. Before use, it is necessary to heat it in a water bath at 40-50°C.

Vanillin is a vanilla substitute, a synthetic white crystalline powder with a very strong aroma. Used for flavoring.

Dessert wine - most often used is white table wine. Used for flavoring.

Cocoa powder is obtained by grinding and defatting cocoa beans. Has a characteristic cocoa taste. Used to aromatize, add flavor and tint the product brown.

2. Biscuit preparation technology

A sponge cake is a fluffy, finely porous semi-finished product with a soft elastic crumb, which is obtained by vigorous beating egg melange with sugar, mixing the whipped mass with flour and then baking the resulting dough.

To prepare the sponge cake, use flour with a low gluten content, otherwise it will turn out to be too long and will not rise well. To reduce gluten, 25% of flour can be replaced with starch. In addition, thanks to starch, the biscuit turns out drier, the products have even pores and do not crumble so much when slicing.

Preparing a sponge cake consists of the following operations: combining eggs with sugar, heating and beating them, mixing the egg-sugar mass with flour. Melange with granulated sugar combine and, stirring, heat in a water bath to 45°C. At the same time, the yolk fat melts faster and has a more stable structure.

Beat the egg-sugar mixture until it increases in volume by 2.5 - 3 times and until a stable pattern appears on the surface. Next, add flour, previously mixed with starch, to the whipped mass and mix for no more than 15 seconds. The short duration of kneading the beaten egg-sugar mass with flour is caused by the need to reduce the swelling of gluten. Longer kneading may result in a dense, lingering dough, and the sponge cake will be low-porous and dense.

Biscuit dough has very unstable air phases, so ready dough should not be subjected to strong mechanical stress.

Forming the biscuit dough:

The resulting dough, which has a liquid consistency, is molded into rectangular, square or round shapes, previously greased or lined with paper. The molds should be filled with dough to no more than * the height of the sides, so that the baked semi-finished product does not extend beyond the mold. The dough in the molds is quickly loaded into the baking oven, since during proofing it becomes compacted, which negatively affects the porosity and density of the sponge cake.

Bakery biscuit semi-finished product:

It is recommended to bake at t° 190-220 °C for 40-65 minutes and at t° 170-175 °C for 65-75 minutes with a semi-finished product thickness of at least 30 millimeters; The dough, spread onto sheets and obtained in the form of a ribbon, should be baked for 10-15 minutes at t°240-250 °C.

Placement of molds into the oven should be done carefully, without tilting the molds. Do not rearrange the forms with dough during the first baking period, as the sponge cake may settle.

The humidity of the finished semi-finished product should be within 22-27%; High humidity of the semi-finished product, that is, premature removal from the oven, can lead to compaction of the biscuit and the formation of pale crusts.

The end of the baking process is determined by the elasticity of the sponge cake - after pressing with a finger, there should be no depression left on the surface of the sponge cake. A well-baked sponge cake should have a golden yellow color with a brown tint. A lighter color of the crusts indicates an insufficient baking time, which may result in the formation of a raw crumb, and a dark brown thickened crust indicates an excessive baking time; such a sponge cake is also a defect.

3. Technology for preparing rolls

Sponge roll is an interesting dessert that can be prepared with with different fillings. You can combine whipped cream, berries, jams, cottage cheese or cream cheese.

Roll with jam

Grease the finished layer of sponge cake with jam (or jam), roll it into a roll, sprinkle with powdered sugar on top. Let cool, cut into pieces and serve.

Roll with boiled condensed milk

Spread the hot biscuit layer with condensed milk and roll it up.

All that remains is to decorate it. You can grease the roll with white condensed milk and sprinkle coconut flakes or melt the chocolate (in a water bath), grease the top of the roll and cover with confectionery powder.

Roll with butter cream

Butter cream preparation technology

Cut the refined butter into pieces and beat for 5-7 minutes. Powdered sugar is combined with condensed milk and gradually added to the whipped butter. Beat for another 7-10 minutes. At the end of whipping, add vanilla powder and dessert wine to give the cream chocolate taste and you can add cocoa powder to tint it brown.

Ready hot biscuit spread with buttercream and roll up. You can decorate the top of the roll with powdered sugar or buttercream using a pastry bag.

Sponge roll with a pattern

This roll is not only incredibly tasty, but also looks very original, because... it is decorated with a pattern. The application technology is quite simple - part of the biscuit dough is mixed with cocoa and decorations are made from it. Knead the dough in two containers, add cocoa powder to one of them, the dough will turn brown.

Pour the white dough onto a baking sheet lined with oiled paper and smooth it out. Apply brown blotches onto the white dough lying on the baking sheet. Using a toothpick, you can adjust the design - make spirals, sun shapes, etc. Bake for 15-20 minutes (200C).

4. Quality requirements

The color of the baked biscuit should be golden color, do not have a pale or dark crust, without burnt areas. The structure is soft, porous, not dense.

The rolls must have the correct shape, without dents or kinks. The cream pattern should be clear and embossed. Products should not have an unpleasant odor or taste of not fresh food or other foreign tastes and odors.

Store at t°4 ± 2 °C, no more than 36 hours.

Conclusion

A sponge roll is a beautiful decoration for any holiday or dinner table, and it is also a very tasty and nutritious dessert; perhaps there is no family that does not love delicious rolls.

Rolls are not difficult to prepare. Decorations and fillings can be very different, you just need to give free rein to your imagination.

The sponge roll is one of the best inventions of confectioners!

biscuit dough roll dessert

Literature

1. Buteykis N.G., Zhukova A.A. Technology for preparing flour confectionery products: Textbook for secondary education: Textbook for secondary vocational education. - M.: ProfObrIzdat, 2001. - 304 pages

2. Vorobyova T.M., Gavrilova T.A. Traditional Russian cuisine. -M.: Eksmo, 2005 - 528 p.

3. Cooking. - M.: Academy, 2000 - 336 p.

Posted on Allbest.ru

...

Similar documents

Processing of poultry and game meat: classification, quality, storage, mechanical processing and seasoning, recipes for preparing chicken dishes. Preparation of confectionery raw materials for production, requirements for the confectioner. Preparation of biscuit dough and products.

course work, added 07/03/2008


Characteristics of raw materials and methods of their preparation. Mechanical and cooking original products. Technology of cooking, requirements for their quality. Design and submission chicken roll. Kneading the dough for the pie. Forming and baking the product.

abstract, added 01/07/2015


Scheme for preparing pancake dough. Technology for preparing products from choux pastry. Secrets of making biscuit roll. Calculation of raw materials for making baked pies. Operating rules and safety precautions when working with equipment.

practice report, added 11/12/2013


Technological process preparation of cold appetizers from non-fish aquatic raw materials, requirements for quality and timing of implementation. A safe way to make dishes from yeast dough. Products made from biscuit dough: storage modes, main defects.

test, added 11/25/2010


general characteristics confectionery product. Technological process of preparing biscuit dough, cream, soak. Methods of heat treatment. Kinds festive decoration cakes Equipment for a confectionery shop, sanitary requirements for its maintenance.

course work, added 12/17/2010


Organization of the confectioner's workplace. The process of preparing the main and finishing semi-finished products. Technology system preparing the “Sea Surf” cake based on semi-finished sponge cake in combination with soufflé. Requirements for the quality of the finished product.

practice report, added 01/08/2013


Types of yeast dough. Non-steamed and sponged methods of preparing dough. Baking mode. The process of preparing yeast puff pastry. Technology for preparing flour confectionery products: butter pancakes, cheesecakes, homemade and puff pastries.

abstract, added 12/10/2011


Studying the technology of preparing clear soups: the “draw” stage, clarification of the broth. Review of dough preparation technology butter sponge cake, products made from it. Commodity characteristics of raw materials. Analysis of quality requirements and workplace organization.

course work, added 03/14/2010


Features and recipes for preparing fish dishes. Quality requirements and shelf life. Sponge and straight methods for producing yeast dough. Cutting and baking products from it. Calculations of costs incurred during the production of a set lunch.

thesis, added 11/19/2014


The importance of custard confectionery products in the nutrition of the population. Types of raw materials for the production of choux pastry. Methods of preparation, cutting and baking of custard semi-finished product. Product quality requirements. Organization of workplaces in a confectionery shop.

Biscuit rolls must meet the requirements for organoleptic and physicochemical parameters. Organoleptic indicators include shape, surface appearance, cross-sectional appearance, taste and smell. The shape of the rolls must correspond to the name of the product and be free of foreign smell and taste. Products containing fat should not have a greasy or rancid taste. There should be no damage to the surface, the filling should not protrude beyond the edges of the even edge of the roll. Burning of the product is not allowed. The surface must be sprinkled or finished in accordance with the recipe.

The biscuit semi-finished product must be well baked, have developed porosity, without hardening or traces of unmixing, uniform in thickness, evenly layered with filling.

In terms of physical and chemical indicators (humidity, mass fraction of total sugar (sucrose) in terms of dry matter, mass fraction of fat in terms of dry matter), the baked semi-finished product and filling must comply with the recipes, taking into account permissible deviations. The thickness of the layer of baked semi-finished product is 6.0... 9.0 mm.

The mass fraction of ash insoluble in 10% hydrochloric acid should not exceed 0.1% (for baked semi-finished product and for filling). Rolls with butter cream must comply with established microbiological parameters. The content of toxic elements should not exceed the standards approved by health authorities.

For a piece roll, weight deviations are allowed, in %, no more than:

For weights up to 125 g................................................... ........................................ - 6

For weights over J 25 to 300 g.................................................... ......................... -4

For weights over 330 to 500 g.................................................... .................... - 2.5

The weight deviation of the weight roll is allowed ±0.5%. The mass deviation at the upper limit is not limited.

During the production of sponge rolls, returnable waste is generated from semi-finished and finished products, which, after processing, are reused in production. These include waste in the form of scraps and crumbs (2... 2.5%). The biscuit scraps are ground in a crushing machine, sifted, passed through magnetic installations, fried and used for sprinkling.

With proper accounting of raw materials and semi-finished products, precise control of the moisture content in raw materials and finished products, as well as compliance with technological parameters, product yield can be increased by reducing waste, losses and defects of finished products.

7.2.2. Packaging, transportation and storage of sponge rolls

Piece rolls are wrapped in waxed paper, parchment, parchment, glassine or cellophane. The wrapped rolls are covered with a label in the form of a parcel.

Unwrapped rolls may be placed in artistically decorated cardboard boxes. The bottom of the box is covered with a napkin made of parchment and sub-parchment, waxed paper and cellophane.

Piece wrapped and weighted rolls without wrapping are placed in trays in one row with a net weight of no more than 10 kg. Trays must be aluminum, metal with anti-corrosion coating or wooden, coated with food varnish and equipped with lids. During loading and unloading, rolls must be protected from exposure to precipitation. Transportation, loading and unloading of rolls must be done carefully, without impacts or sudden shocks.

Rolls should be stored in clean, dry, well-ventilated warehouses that are not infested with pests of grain stocks, at a temperature of 6... 18 ° C (without sharp fluctuations) and a relative humidity of 70... 75%.

Rolls with cream and cottage cheese should be stored in refrigerated cabinets and chambers at a temperature of (4 ± 2) °C.

Do not store rolls together with food materials that have specific odors.

The shelf life of rolls depends on the type of filling and is from the time of production, no more than:

With cream................................................... ........................................................ .36 h

With cottage cheese................................................ ........................................... 24 hours

WITH fruit filling, poppy seeds and stuffing on

Confectionery fat................................................... ........................ 7 days

Piece wrapped with fruit filling, poppy seeds and filling in confectionery fat, weight 5 days

Along with products with a short shelf life, they produce sponge rolls with a shelf life of 6 months (TU 9136-001-46063520-97). They contain sugar, wheat flour, eggs, vegetable fats, milk powder, food alcohol, salt, soda, corn starch, baking powder (E450), emulsifier (E471), lemon acid, flavor identical to natural, dye (E102), chocolate glaze, vanillin, preservative (sorbic acid salts). Examples of such rolls include: Russian lemon sponge cake, Russian strawberry sponge cake (300 g each). Energy value their amount is 382.61 kcal. 100 g contains: proteins - 6.27 g, fats - 13.83 g, carbohydrates - 65.06 g.

1 AREA OF USE

1.1. This technical and technological map applies to “Beef roll with potatoes”.

2. LIST OF RAW MATERIALS

2.1. The following products are used to prepare Beef and Potato Roll:

Beef meat GOST 779-55

Potatoes GOST 7176-68

Onions GOST 27166--86

Sunflower oil TU 9141-002-42807343-99

Parsley (dill) GOST 31554-00

Spices GOST 29053-91

Table salt GOST 51574-2000

2.2. The raw materials used to prepare the Beef and Potato Roll must comply with the requirements regulatory documentation, have certificates and quality certificates.

3. RECIPE

3.1. Recipe: Beef roll with potatoes.

4. TECHNOLOGICAL PROCESS

4.1. Preparation of raw materials for the production of the dish “Beef roll with potatoes” is carried out in accordance with the collection of recipes and culinary products for enterprises Catering 2008

4.2. Wash the meat, cut it, beat it. Sauté the onion. Finely chop the potatoes. Mix with finely chopped herbs. Place on meat in an even layer. Roll the meat into a roll, securing with a skewer. Fry until a crust forms. Place in portioned frying pan and simmer until done. Before serving, decorate with herbs.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

5.1. Served in portioned frying pans.

5.2. The temperature for serving the dish is 75-80? C.

5.3. Implementation time - 2 hours.

6. QUALITY AND SAFETY INDICATORS

6.1. Organoleptic characteristics dishes:

6.2. Physical and chemical indicators:

mass fraction of dry substances, % (not less) _______

mass fraction of fat, % (not less) _______

mass fraction of salt, % (not less) _______

6.3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10;

bacteria of the coli group, not allowed in the product mass, g 0.1

caugulase-positive staphylococci, not allowed in the product mass, g 1.0

Proteus are not allowed in the product mass, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.

7. FOOD AND ENERGY VALUE

ROUTING

Name of dish: “Beef roll with potatoes”

Portion yield: 330 g.

Description of the technological process

Wash the meat, cut it, beat it. Sauté the onion. Finely chop the potatoes. Mix with finely chopped herbs. Place on meat in an even layer. Roll the meat into a roll, securing with a skewer. Fry until a crust forms. Place in a portioned frying pan and simmer until done. Before serving, decorate with herbs.

Quality requirements

Appearance The product is in the form of a roll.

Consistency Soft, juicy; The cut shows minced potatoes, onions and herbs.

Color On the cut: meat - gray, minced meat - characteristic of the products included.

Taste and smell characteristic of stewed meat. With the aroma of greenery.

Implementation time - 2 hours.

Sponge roll is an interesting dessert that can be prepared with different fillings. You can combine whipped cream, berries, jams, cottage cheese or cream cheese.

Roll with jam

Grease the finished layer of sponge cake with jam (or jam), roll it into a roll, sprinkle with powdered sugar on top. Let cool, cut into pieces and serve.

Roll with boiled condensed milk

Spread the hot biscuit layer with condensed milk and roll it up.

All that remains is to decorate it. You can grease the roll with white condensed milk, sprinkle with coconut flakes or melt the chocolate (in a water bath), grease the top of the roll and cover with confectionery powder.

Roll with butter cream

Butter cream preparation technology

Cut the refined butter into pieces and beat for 5-7 minutes. Powdered sugar is combined with condensed milk and gradually added to the whipped butter. Beat for another 7-10 minutes. At the end of whipping, vanilla powder and dessert wine are added to give the cream a chocolate taste and you can add cocoa powder to tint it brown.

Spread the finished hot sponge cake with butter cream and roll it up. You can decorate the top of the roll with powdered sugar or buttercream using a pastry bag.

Sponge roll with a pattern

This roll is not only incredibly tasty, but also looks very original, because... it is decorated with a pattern. The application technology is quite simple - part of the biscuit dough is mixed with cocoa and decorations are made from it. Knead the dough in two containers, add cocoa powder to one of them, the dough will turn brown.

Pour the white dough onto a baking sheet lined with oiled paper and smooth it out. Apply brown blotches onto the white dough lying on the baking sheet. Using a toothpick, you can adjust the design - make spirals, sun shapes, etc. Bake for 15-20 minutes (200C).

4. Quality requirements

The color of the baked biscuit should be golden in color, not have a pale or dark crust, and no burnt marks. The structure is soft, porous, not dense.

The rolls must have the correct shape, without dents or kinks. The cream pattern should be clear and embossed. Products should not have an unpleasant odor or taste of not fresh food or other foreign tastes and odors.

Store at t°4 ± 2 °C, no more than 36 hours.

Conclusion

A sponge roll is a beautiful decoration for any holiday or dinner table, and it is also a very tasty and nutritious dessert; perhaps there is no family that does not love delicious rolls.

Rolls are not difficult to prepare. Decorations and fillings can be very different, you just need to give free rein to your imagination.

The sponge roll is one of the best inventions of confectioners!

biscuit dough roll dessert

Literature

1. Buteykis N.G., Zhukova A.A. Technology for preparing flour confectionery products: Textbook for secondary education: Textbook for secondary vocational education. – M.: ProfObrIzdat, 2001. – 304 pages

2. Vorobyova T.M., Gavrilova T.A. Traditional Russian cuisine. – M.: Eksmo, 2005 - 528 p.

3. Cooking. - M.: Academy, 2000 - 336 p.