Many domestic fish processing enterprises have established preparation of fried fish under various sauces, with side dishes, in marinades, in a grain.

For cooking fried fish in vegetable marinade Use various types of marine and ocean fish. Vegetable marinade is prepared using such auxiliary materials such as carrots, parsley or pastenak, onions, tomato paste, sugar, acetic acid, spices, etc.

Preliminary processing Vegetable includes washing, cleaning from the residues of the tops, small roots, carrot and parsley skin, which further cut the camp with a thickness of 0.3-0.5 cm. The bow is cleaned of the coating leaves, remove the root lobe and the upper pointed part, washed and washed Shinkut. Sliced \u200b\u200bvegetables are roasted in sunflower refined oil until complete readiness.

It is allowed to use dry vegetables and onions that pre-pour hot water In the ratio of 1: 8-10 and leave for 40-50 min for swelling. After swelling, they are placed on mesh for running, and then fry.

Reception of vegetable marinade (kg per 100 kg finished products or 60 kg of marinada): fried carrots - 7.3; Parsley or Pasternak fried - 1.0; Fried onion - 4.2; Tomato paste 30% - 11.4; water - 33.4; Sugar - 2.2; Salt cook - 1.05; acetic acid 80% - 0.14; Black pepper - 0.012; Bay sheet - 0.012; Carnation - 0.012.

When cooking vegetable marinade in boiling water, fried vegetables lay and bring it to a boil, and then add other components taken according to the recipe (except spices). The mixture is re-adjusted to a boil and boiled for 12-20 minutes. Spices in the hammer lay in marinade 5 minutes before the end of the cooking. The welded marinade is drained into the tank (enamelled or stainless steel) and added with stirring acetic acid.

Fossious Products B. glass cans Or packs of synthetic materials made by the Ministry of Health for, packaging food, weighing no more than 0.5 kg.

Slices of fried cooled fish are laid in banks or packages in one or two layers and poured vegetable marinade in the ratio: fried fish - 40%, vegetable marinade - 60%.

The filled packets are sealed (brewed), and glass jars are closed with synthetic materials with covers.

In the production of fried fish in a conventional marinade (without adding vegetables), the preparation of fried fish semi-finished products is carried out as usual. Then the roasted chilled fish is placed in glass jars or trays and poured marinade.

Filling Marinade Recipe fried washing Includes components (in kg per 100 kg of finished products): sugar - 1.92; Salt cook - 0.4; Ancient acetic acid 80% - 1.0; water - 38.5 (including 5% for evaporation); pepper fragrant - 0.076; Bay sheet - 0.051; Black pepper - 0.024; Carnation - 0.038; Cinnamon - 0.038.

The consumption of raw materials and auxiliary materials in the production of "washing fried in marinade" (in kg per 100 kg of finished products) is: Moisa fat ice cream - 88.7; flour - 5.4; Vegetable oil - 8.4; Salt cook - 6.4 (including a fish ambassador - 6, in marinade - 0.4; spice consumption - in accordance with the recipe of the marinade).

In the production of fried fish in sauces, frozen and cooled fish are placed in the container and poured with a sauce in the amount of 30% of the mass of the finished product. Usually, tomato or white sauces are used for pouring fried fish.

Reception tomato Sauce. Includes (kg per 100 kg of finished products): Wheat flour - 3.0; vegetable oil - 3.0; Salt cook - 0.5; Tomato paste 30% - 5.0; The onion is purified - 1.5; Black pepper - 0.03; pepper fragrant - 0.02; Bay leaf - 0.006; Ancient acetic acid 80% - 0.15; Water or broth - 25.0.

In the formulation white Sauce.used for pouring fried fish includes (kg per 100 kg of finished products): wheat flour - 4.0; vegetable oil - 3.0; Salt cook - 0.5; The onion is purified - 1.5; Broth or water - 25.0.

A variety of fried fish products is a fish prepared in a grain or leap (liquid test). Usually, small types of fish are used to release this products, as well as fish fillet, which is cut by pieces. In the batter produce sand, epigalus, washing, squamus and other fish. Brokes are carried out by a liquid test and a test with a subsequent spraying of flour or a sugar mixture (crumb). With a large production of products, the conveyor belonging machine "Titan" is used to perform this time consuming operation.

The composition of the liquid dough for panning the fish (spise) includes components (in kg per 100 kg of finished products): Wheat flour - 3.41; milk dry - 1.36; egg powder - 0.68; Food soda - 0.09; Sugar sand - 0.41; Salt cook - 0.5; Starch - 0.41; carbonate ammonium - 0.008; Water - 10.5.

After frying the fish in the test, it is allowed to drain excess oil, then it is cooled and processed in the usual way.

Fried fish In sauces and grains - the product is small-built during storage. At a temperature of 0-45 ° C, this product is allowed to be stored before the implementation of not more than 72 hours from the end of the technological process.

Fish under Maroyadom

Holidays low-headed or smoked fish (fish assorted)

Preparation of low-salted fish

Cold dishes and snacks from fish and fish gastronomic products, preparation, design, vacation, quality requirements, conditions and storage time.

Dranian

The assortment of cold dishes and snacks from fish includes:

· Fish gastronomy and canned fish,

· Flower fish,

· Fish under mayonnaise, fish under marinade,

· Assorted fish and other dishes.

Low-headed fish (salmon, ket, salmon, trout, etc.) are separated on fillet with skin without bones. Then the skin is trimmed and, starting from the tail, cut fish with thin wide pieces, holding a knife at an angle of 30-45 °, in the required quantity. If part of the fillet remained on the skin for subsequent storage of non-carbonated, then that the fish is not pulled out, the skin is not cut off, and it is covered with a fillet from above or wrapped into the parchment. If you cut not from the whole fillet, but from a piece of fish, then chop start with a thinner part, holding a knife under an acute angle.

Pisces of fish are beautifully lay out on an oval dish or a herring, turning them in the form of roses or a ladder. Nearby lay down the lemon slices and twig of the greenery. You can additionally garnish with olives.

For fish assorted, at least three types of fish gastronomy are used: salmon, salmon, cold and hot smoked fish, cold boiled fish or pieces stuffed fish, caviar (ketto, grainy), canned crabs, sprats, etc. The pieces of fish are laid out, alternating color. The caviar is laying out on the dish in the currencies (baskets of puff pastry) or in halves of eggs.

Sprots, sardines with lemon are laying out on a snack plate with smooth rows or fan, so that the back of the subsequent fish covered the abdomen of the previous one. Decorated with lemon slices, parsley or lettuce, watered with canned butter.

Portion pieces of fish are panted in flour and fry in the main way, without reroying. Hot fish put into the portion salad bowl or on the dish and top lay out hot marinade. They give well cool and breed.

The flow temperature of cold snacks is 10-12 ° C, the fuel supply temperature is 7-10 ° C.

Bay fisher: Jelly elastic, but gentle, transparent, tasteful and aroma of concentrated broth, without clouds, to the measure of salt, without an extraneous lift and smell. Pieces of fish have retained the form. A layer of jelly around fish pieces of at least 0.5-0.7 cm, decorations are located directly on pieces of fish. Shelf life no more than 24 hours. .

Fish under marinade: Fish pieces have retained the shape, slightly saturated with marinade. Consistency marinade juicy, but not liquid, vegetables (carrots, onions) are cut with straw, retained the form. Marinade color orange. Color vegetable oil - Orange from tomato puree. The taste of moderately salted with an acidic taste, moderately acute with the taste and aroma of fish and spices. Shelf life no more than 24 hours.

Fish gastronomic products : Well-cleaned, neatly cut, sturgeon without cartilage and skin. The herring is modeled salted, well cleaned, without a dark film from the inside of the abdominal cavity.

Ticket number 22.

1. Semi-finished products from beef: large-scale, portion, small-sided; Their characteristics, cooking technology.

Fish under Maroyadom

Fried fish under marinade gross net

perch fried 127 89

or Luxun 165 89

or Navaga 148 90

wheat flour 5 5

vegetable oil 5 5

heavy Fish Mass - 75

marinade number 1070 - 75

onions green 13 10

carrot 438 350.

onions on 298 250

or onion pore 329 250

parsley (root) 67 50

or celery (root) 74 50

tomato Mashed 300 300

vegetable oil 100 100

vinegar 3% 300 300

sugar 35 35.

fish or water broth 100 100

Exit - 1000.

1. Treat fish. Throwing out fish in water to separated on fillet with skin without bones, cut into portion pieces. Waste process and cook broth.

2. Clear and chop vegetables. For marinade onions, carrots, parsley cut into straw.

3. Prepare marinade. Space vegetables, then add tomato puree and pass another 7-10 minutes. Then enter fishery or water broth, vinegar, allspice Peas, carnation, cinnamon and boil 15-20 minutes. At the end of the cooking, add a bay leaf, salt, sugar.

4. Fish fish. Prepared pieces of cutting in flour and fry.

5. Form roasted fish. Roast fish put in a salad bowl or on a snack plate, pour hot marinade, put in the refrigerator. Before serving, sprinkle with chopped green bow.

Technology system Production of dishes "Fish fried under marinade"

Recipes and cooking technology. "Fried fish under marinade"

1 The name of the bookmark is given on the perch sea gutted beheaded.

Cooking technology

Fish is separated on fillet with skin without rib bones, it is soldered. Prepared pieces of fish roll in flour and fry.

Roasted fish are unfolded on portions. Pour marinade and sprinkled with chopped green onions. The dish can be released and without a bow.

"Marinade Vegetable with Tomato"

(reception number 570 Collection of recipes 1996),

Cooking technology

Vegetables are cut with straws, pass on oil vegetable, then tomato mashed potatoes and passenger 7-10 minutes pass. After that, broth is introduced fish or water, vinegar, fragrant pepper peas, carnation, cinnamon and boil 15-20 minutes. At the end of the cooking, a bay leaf, salt, sugar add.

"Sea scallop or shrimp filled"

(recipe number 345 Collection of recipes 1996),

1 Mass of boiled seafood.

Cooking technology

Boiled sea scallop or shrimp, cleaned from the shell, lay on a thin layer of poured on the shape and frozen jelly, decorated with lemon slices, greens, boiled carrots. The decoration is fixed with chilled jelly and give to frozen. Then add the remaining jelly and cooled.

Separately serve mayonnaise or sauce horseradish.

"Jelly meat or fish"

(recipe No. 574 Collection of recipes 1996),

Cooking technology

Bouillon is boiling with the addition of root. In the finished hot liquid and low-fat broth, the gelatin is pre-swollen in cold boiled water and stirred to the complete dissolution. Then add salt, bay leaf, black peas, carnation, vinegar, and half the norms of egg proteins, carefully mixed with a five-fold amount of cold broth (delay). All this is stirred, adjusted to boil, add the rest of the proteins and again bring to a boil. Ready jelly filter.

Fried fish under marinade

Technical and Technological Card No. Fried Fish under Maroyadom

APPLICATION AREA

This technical routing Designed in accordance with GOST 31987-2012 and applies to the dish fried fish under the marinade produced by the object catering.

Requirements for raw materials

Food raw materials food products and semi-finished products used to prepare a dish must comply with the requirements of existing regulatory documents, to have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.)

3. Reception

Name of raw materials and semi-finished products \\ gross \\ net

Okun sea *	127	89	85	60

Or Muksun	165	89	111	60
Or Navaga Far Eastern	148	90	98	60
Wheat flour	5	5	3	3
Vegetable oil	5	5	4	4
Mass of fried fish	-	75	-	50
Marinade for PF fish	-	75	-	50

Green onion	13	10	6	5
Output	-	160	-	105

* The name of the bookmark is given to the perch sea gutted beheaded.

4. Technological process

Fish is separated on fillet with skin without rib bones, it is soldered. Prepared pieces of fish roll in flour and fry.

Fried fish lay out on portions, poured marinade and sprinkled with chopped green onions. The dish can be released and without a bow.

Requirements for registration, implementation and storage

Feed: The dish is prepared by order of the consumer, used according to the primary dish formulation. Storage and implementation period according to SanPiN2.3.2.1324-03, SanPine2.3.6.1079-01 Note: The technological card is compiled on the basis of an act of study.

Quality and safety indicators

6.1 Organoleptic quality indicators:

Appearance - characteristic of this dish.

Color - characteristic of products included in the composition.

Taste and smell - characteristic of products that are part of the product, without extraneous tastes and smells.

6.2 Microbiological and physico-chemical indicators:

On microbiological I. physico-chemical indicators this dish Complies with the requirements of the technical regulation of the Customs Union "On Food Safety" (Tr Ts 021/2011)

Food and Energy Value

Proteins, r fats, carbohydrates, calorie, kcal (kJ)

Engineer-technologist.