Mechanical culinary processing of mushrooms. How to properly process porcini mushrooms after collection Processing fresh dried salted mushrooms

Mushroom sorting. Each type of mushroom has its own taste and processing method. Some mushrooms can be fried fresh, while others only after boiling. But it is best to pre-boil all the mushrooms, and then apply other types of heat treatment, although the taste of some of them is reduced. It is advisable to distribute the mushrooms by size to facilitate their subsequent processing.

Cleaning mushrooms from debris. Needles, moss, leaves and other forest debris are cleaned with a soft brush, cotton swab or soft cloth. Remove debris from the top of the cap using a knife, because he sometimes sticks very tightly. Dirt is removed from the folds of the mushroom with a brush. For drying, you should especially carefully clean the mushrooms from contamination; cut off the damaged, darkened and softened parts with a knife. For very mature mushrooms, the spore-bearing part of the cap is cut off. In some mushrooms, the stem has a viscous consistency; it is completely cut off. In russula, they oil the late ones, starting from the edges, remove the skin from the cap, because after heat treatment it becomes slimy.

Washing and soaking mushrooms. You should not get carried away with prolonged washing of mushrooms, because... they absorb a very large amount of water and their consistency deteriorates. It is better to rinse them under running water and let the water drain. Porcini mushrooms are doused with boiling water 2-3 times, tubular and lamellar mushrooms are cooked for 4-5 minutes. This is necessary to reduce volume, add softness, and eliminate crumbling when slicing.

To remove acid from marsupial mushrooms that is harmful to the body, which turns into water during cooking, boil them twice in boiling water; after each boiling, the broth is poured out and the mushrooms are washed with hot water.

Dried mushrooms are washed several times in warm water and soaked in cold water for 2-4 hours. After this, these mushrooms are boiled without salt in water in which they swell for 40-60 minutes.

When using salted and pickled mushrooms, they are separated from the brine and the spices are removed. Excess salt and vinegar is removed by washing or soaking.

In addition to cooking, mushrooms are subjected to: poaching, stewing, frying, baking. Washed large mushrooms are cut into pieces. Porcini mushrooms, champignons, saffron milk caps, and russula are consumed together with the stems. For other mushrooms, the stems are separated from the cap, the cap is cut into equal pieces, and the stem is cut into circles.

Heat treatment of mushrooms. Heat treatment significantly changes the properties of mushrooms. First of all, it reduces or eliminates their toxicity, eliminates the bitter taste, reduces the nutritional value and weakens their taste and aroma. It is imperative to cook mushrooms that contain toxic substances that dissolve in water: common strings, brittle russula, pink frills, yellow and black milk mushrooms. They are boiled in a large amount of water for 15-20 minutes and the broth is drained. Because of their bitter taste, bitter mushrooms, real milk mushrooms, white milk mushrooms, fire mushrooms, pig mushrooms and others require heat treatment. They are boiled for 5-15 minutes to remove the bitter taste.

The following heat treatment methods can be used:

• - bring the water to a boil (1/2 tablespoon of salt per 1 liter of water), lower the mushrooms and leave for 5-15 minutes, and then quickly rinse with cold water and allow to drain;
• - place the mushrooms in cold salted water, bring to a boil, remove from the heat and allow the mushrooms to cool in the same water.

You cannot dry mushrooms using a weight, because... they crumble and lose a lot of nutrients.

For some types of processing, mushrooms are blanched (russula, saffron milk caps). They are doused with boiling water or immersed in boiling water for several minutes, or kept over steam.

If the mushrooms cannot be processed on the day of collection, then they can be stored for one night, peeled, but without washing or cutting them, in a cold room or in the refrigerator at t = 2... 6 ° C.

If the mushrooms are cooking, you can pour cold water over them.

During heat treatment, various physical and chemical changes occur in mushrooms, as a result of which they acquire new properties characteristic of culinary processed products. They acquire a pleasant taste and smell, which contributes to better absorption of products. The importance of heat treatment is that it destroys microorganisms located on the surface of the raw material. When cooked, the tissue of mushrooms softens to some extent. The main reason for this is the physicochemical changes in cell wall carbohydrates. The membrane of fungal cells is fiber impregnated with chitin. It is the main carbohydrate of cell walls.

The connection between cells becomes weak during heat treatment. The dissolution of pectin substances and half of the fiber in cell membranes weakens them, but does not lead to complete destruction. Since mushrooms contain fat, its partial change occurs during heat treatment. Hydrolysis of fats is accompanied by oxidation, since free fatty acids are oxidized faster than glycerides. Proteins are denatured during heat treatment and coagulate in protoplasm and cell sap. During coagulation of protoplasm, the leathery layer is destroyed and diffusion of cell sap substances occurs through the cell membranes.

This leads to the fact that during cooking, poaching and stewing, the mass of mushrooms decreases, because There is a loss of water and nutrients as a result of their diffusion into the broth. Mushrooms mainly contain vitamins A, B, C and D. It has been proven by many studies that vitamin A is retained completely or almost completely during heat treatment. B vitamins are partially destroyed, and some of them turn into decoction during cooking and stewing. Of all the B vitamins, only B 1 (riboflorin) can be distinguished, which is the most resistant to heat, regardless of the processing method, its loss is no more than 11%. The loss of vitamins also depends on the amount of water taken for the decoction. The more water, the less vitamins remain in the product. Vitamin PP is significantly better preserved than B 1 and B 2.

Those mushrooms that soften better, i.e., are fried. in which, during the formation of the crust, protopectin has time to transform into pectin. For baking, mushrooms are pre-cooked. When baking, the same processes occur as during cooking. However, some processes are different. This is the formation of melanoidins in the crust, caramelization of sugars. The formation of a specific taste and smell is due to the formation of new substances during heat treatment. When cooking mushrooms, various volatile substances are released, which are not contained in the raw form in the products. A constant component of volatile substances is hydrogen sulfide. It is formed as a result of post-denaturation changes in proteins. Hydrogen sulfide is formed gradually as a result of the elimination of sulfur, which is part of amino acids. These substances dissolve in the water in which the product is cooked. Thus, they play a significant role in shaping the taste and smell of boiled mushrooms.

The formation of a specific taste and smell during frying and baking is caused by melanoidins, as well as breakdown products of proteins and carbohydrates.

High-quality processing of porcini mushrooms allows you to preserve the maximum amount of nutrients in them. It should be remembered that heat treatment of porcini mushrooms is not always a mandatory procedure. You can salt them without exposure to high temperatures. Usually, fresh porcini mushrooms are processed immediately after returning home from the forest. First, the harvested crop is sorted, sorted and cleared of debris and soil. Subsequent processing of porcini mushrooms before cooking depends on what dishes will be prepared with them. For example, before processing porcini mushrooms after collection for salting using a dry method, they are cleaned and not washed, but only the most contaminated areas are cut off. And for pickling, they need to be thoroughly washed and boiled. Read about how to properly process porcini mushrooms on this page and put the acquired knowledge into practice during the “silent hunting” season.

In Russia, the porcini mushroom is considered the most valuable in cooking. It is distinguished by dense white pulp, which will not change color during heat treatment. Dishes made from fresh porcini mushrooms have a special taste, and dried mushrooms of this type, unlike all others, are the most aromatic. They are recommended to be added to first courses, sauces and pie fillings. Before use, dried mushrooms are washed with water and soaked in clean cold water, and then boiled until tender. Only then are they cut into pieces and added to other ingredients.

There is a simple way to process porcini mushrooms that is available to every housewife; it consists of the following operations. Processing of porcini mushrooms before cooking begins with cleaning of debris (adhered blades of grass and insects), removing darkened or damaged areas. Mushroom caps are cleaned with a knife with a stainless steel blade or a soft cloth. The cut on the legs is updated, removing the most contaminated part. If mushrooms from the forest are heavily contaminated, they are soaked in water and pressed down with a weight to ensure complete immersion. After 10–20 minutes, the caps can be easily washed off from adhering grass and leaves. You should not leave mushrooms in water for a long time, as they will actively absorb it, which will ultimately negatively affect their taste and aroma and make the caps brittle. Then the mushrooms are washed with clean running water. Particular attention is paid to washing the lower surface of the mushroom caps, which can be spongy or lamellar, and therefore most susceptible to contamination. Then the mushrooms are left in a colander or sieve to drain the liquid. To prepare dishes, mushrooms are cut in a variety of ways (slices, slices, strips, cubes, sticks) or ground into minced meat using a meat grinder or blender. By the way, dishes with chopped mushrooms are better digestible.

How to process porcini mushrooms before frying

We invite you to learn how to process porcini mushrooms before frying and during the preparation of other dishes without cooking. The first and main requirement when processing mushrooms is a thorough inspection, as they can be heavily soiled and clogged with sand. Mushrooms should be processed only when they are young, completely healthy, free from worms, with their roots trimmed, without any debris, needles, leaves, soil, and only freshly picked. If there are few mushrooms, then first of all you should separate mushrooms that can be fried fresh from mushrooms that require additional heat treatment.

It is even advisable to distribute the mushrooms by size. Needles, leaves, moss and other forest debris are cleaned off with a wide soft brush, cotton swab or soft cloth. Debris adhering to the smooth mushroom cap is scraped off with a knife. From mushrooms that do not require heat treatment, debris is removed especially carefully, cleaning the folds with a brush. Using a sharp stainless steel knife, cut out all darkened and softened areas, as well as those parts that are damaged by forest pests. For old mushrooms, the tubular part of the cap is cut out. The viscous leg is cut off entirely. You should wash and soak the mushrooms as little as possible. Mushrooms that are used for frying or drying are not washed.

The washed mushrooms are placed in cold water and soaked for usually 2–6 hours. Dried mushrooms are soaked to restore their moisture. The water in which they were soaked is used for food. Washed larger mushrooms are cut into pieces. Porcini mushrooms are consumed together with the stems. To make the prepared dish or canned food look more beautiful, mushroom stems are cooked separately.

The mushroom cap is carefully cut into several identical parts. The mushroom stem is cut into thin slices. The purpose of cooking mushrooms is to reduce or completely eliminate the bitter taste or toxicity. But it reduces the nutritional value of mushrooms and weakens their taste and aroma. Boil porcini mushrooms for 15–30 minutes in plenty of water. The broth is poured out. There are two ways: bring the water to a boil (add 1/2 tablespoon of salt to 1 liter of water), put the mushrooms in boiling water, leave for 5-15 minutes and transfer to cold water. Or the mushrooms are dipped in cold salted water and quickly brought to a boil. After boiling, remove the dishes from the heat and allow the mushrooms to cool in the same water or fill them with clean water. After the water is drained, the mushrooms are transferred to a cloth bag or on a sieve to drain the water. Do not dry them by squeezing them firmly, as many valuable substances are removed.

How to process porcini mushrooms for freezing for the winter

Young, tender mushrooms are chosen for freezing. Before processing the porcini mushroom for the winter, clean it with a hard brush from the outside and between the plates. The hard and dark parts of the legs are cut off, and the mushrooms are cut in half lengthwise. Add 200 g of mushrooms and fry for 2 minutes in 1 teaspoon of oil in a frying pan over medium heat, turning so that the juice evaporates. The mushrooms are boiled, quickly cooled and frozen in bags. Store for up to 12 months at –18 °C. It is better to cut porcini mushrooms raw into slices and freeze them, then pack them and keep them in the freezer for up to 4 months. Cook frozen mushrooms in the same way as fresh ones, for example, quickly fry them in butter heated until brown and add spices.

These are the main points on how to process porcini mushrooms for freezing using the cold shock method in a home freezer.

Processing porcini mushrooms before drying

Mushrooms intended for drying cannot be washed; they must first be cleaned with a knife to remove dirt, moss and leaves, cut out damaged and wormy areas and wipe with a clean, damp cotton cloth. Then cut large mushrooms into several pieces, so that each piece has part of the cap and stem. For uniform drying, all pieces should be the same size. To process porcini mushrooms before drying, they are strung on raw threads and dried outdoors in the shade or in the sun. You can dry mushrooms by spreading them in a thin layer on baking sheets, tables, trays, previously lined with clean paper or cotton cloth. Under natural conditions, mushrooms usually take 2–3 days to dry; they must be removed indoors at night.

If during this time the mushrooms are still not dry, they can be dried in stoves or ovens. In unfavorable weather, mushrooms can be dried immediately in ovens or stoves. At the same time, the mushrooms should not come into contact with metal baking sheets, as this will cause them to darken. Baking trays must be lined with cotton cloth or clean paper. The mushrooms are placed in an oven or oven heated to a temperature of 40–45 degrees and dried for 3–4 hours, with the door slightly opened. Then the temperature is raised to 70 degrees and dried until ready. Mushrooms are considered completely dried if, when pressed on the caps, they do not release moisture, are elastic, do not crumble or break. Dried mushrooms can be used to make mushroom powder. Dried mushrooms are very hygroscopic, so they are best stored in glass, hermetically sealed jars in dark, dry rooms.

How to process porcini mushrooms for frying

The following describes how to process porcini mushrooms before frying and then storing them in jars for storage for several months. Meanwhile, at home, along with salting, pickling, fermentation, mushrooms are often canned, fried, stewed in their own juice, and also boiled in lightly salted or acidified (citric acid, vinegar) water, after which the jars are rolled up. In such cases, it is necessary, at least before seaming, to sterilize the jars in boiling salted water (400 g of salt per 1 liter of water), since its boiling point is above 100 °C.

Picking mushrooms is a pleasure. It’s not for nothing that such an event is called a silent hunt. You can take a leisurely walk through the forest, admire nature, breathe in fresh air, listen to the singing of birds and the buzzing of insects. And at the same time collect a full basket of forest gifts. When you bring mushrooms home, they must be processed. Sort, make another responsible inspection of all the mushrooms and make them tasty so that they please us with their taste. Collected mushrooms should be processed immediately if possible, no more than 5-6 hours after collection, since with prolonged snoring they are quickly affected by insect larvae (worms), mold, become limp and are spoiled by putrefactive bacteria. Mushrooms, especially tubular ones, as the more delicate ones, left overnight in a basket will become so damaged that they will be almost completely unfit for consumption. If necessary, mushrooms can be left overnight, but only by spreading them out in a thin layer in a cool place.

Processing of mushrooms begins with sorting them by type. It is important that not a single mushroom of another species falls into the wrong “company”, and most importantly, that inedible and especially poisonous ones do not end up along with edible ones. Mushrooms can be used fresh - boiled or fried, or you can prepare them for future use. To prepare porcini mushrooms, Caesar mushrooms, chanterelles, champignons, camelina, honey mushrooms, boletus, boletuses, some russulas, variegated flakes and others, it is enough to boil them, season them with sour cream, pepper and salt, or fry them immediately. Other mushrooms must first be boiled, drained and boiled or fried again. Oil is added after the water from the mushrooms has evaporated sufficiently.

There are four main ways to prepare mushrooms for future use: drying, salting, pickling and canning.

Drying mushrooms

This is one of the best and simpler methods of processing, in which mushrooms can be stored for several years without losing their value. Only fresh, young, strong and healthy mushrooms, that is, mushrooms undamaged by insect larvae and sorted by size, can be dried. Do not dry flabby and rotten mushrooms.

During government procurement, only tubular mushrooms are dried: porcini mushrooms, aspen mushrooms, boletus mushrooms, and sometimes boletus mushrooms; from marsupials - strings and morels. Lamellar mushrooms are usually not dried, since poisonous lamellar mushrooms can also get in with the edible ones. As an exception, honey fungus is sometimes dried, but under the strict control of the harvester during selection.

At home, in addition to the above, you can successfully dry Caesar mushrooms, puffballs and hedgehog mushrooms, champignons, chanterelles, cattails and others. You cannot dry milk mushrooms, volnushki, pepper milk mushrooms, valui, skripitsa, since when they dry, they do not lose their characteristic bitterness.

To dry, mushrooms are thoroughly cleaned of leaves, twigs, and pieces of soil. Use a knife to remove areas affected by slugs and insect larvae. Then wipe well with a slightly damp towel, but do not wash. Wet mushrooms dry slowly and darken.

The oldest drying method is drying in Russian ovens. When 2-3 hours have passed after the stove has been heated, the ashes are well raked out, swept away, and mushrooms prepared for drying are scattered in a thin layer under the stove. Place them on straw in a layer of 5-6 cm or on pieces of plywood, iron sieves or sieves. In all cases, mushrooms must be laid out in one row (with their caps up and so that they do not touch each other. The pipe and the oven damper must be open. (Drying begins at a temperature of 40-45 °. In this case, the mushrooms better retain their inherent aroma. In addition, later, when the temperature in the oven increases (but not above 70°), they dry out quickly. At an initial temperature of 60-70°, a crust forms on the surface of the mushrooms, and they dry slowly; at higher temperatures (over 70°), they burn and lose their qualities.

In conditions of organized procurement, more advanced devices such as drying cabinets are used. In modern life, a stove with an oven is more commonly used. The drying principle remains the same as for the Russian oven. At home, it is good to dry mushrooms in two stages. First, they can be dried in the sun or over the stove, and then dried in the oven.

Well-dried mushrooms should not stick together when squeezed in your hand, but should not crumble. Mushrooms that are not completely dried spoil quickly, while mushrooms that are overdried are difficult to soften and are poorly cooked. Dried mushrooms are stored in boxes lined with wax, in paper bags, in glass jars with a ground stopper, in dry rooms. Air humidity should not exceed 70%. If the room has higher humidity, then after 1-2 months the mushrooms must be checked and if mold appears, they should be dried thoroughly. Dried mushrooms easily absorb foreign odors, so they should not be stored together with strong-smelling foods, such as fish, smoked meats, etc.

From finely chopped mushrooms, dried or crumbled, you can prepare mushroom powder. The powder from champignons has a particularly good taste and aroma; it is also good from puffballs at a young age. These mushrooms need to be cut into thin slices, strung on threads or placed on baking sheets covered with a towel, dried, then ground in a coffee mill or crushed in a mortar. The powder is stored in closed glass jars and used for soups and sauces.

Pickling mushrooms

Mostly lamellar mushrooms are pickled, and most often of them are laticifers, that is, mushrooms that secrete milky juice. They mostly have a very pungent taste, which does not disappear with all methods of preparation, except salting. At the same time, non-bitter milkweeds (saffron milk caps) and other lamellar plants that are not related to milkweeds, such as russula and honey mushrooms, are also salted. In the case when a lot of mushrooms are collected and there is not enough time or there is no opportunity to dry or pickle them, they resort to pickling and tubular mushrooms.

At home, almost all mushrooms can be salted, with the exception of very brittle mushrooms, morels, dung beetles, as well as garlic mushrooms, honey mushrooms, etc., which can only be collected for soup or seasoning due to the small quantity. After cleaning and sorting, the mushrooms are thoroughly washed with running water (under the tap), preferably one mushroom at a time. If the mushrooms are dense, you can use a brush for washing. When salting, the stems are cut off completely and most mushrooms do not go into pickling, with the exception of saffron caps, porcini mushrooms, boletuses and boletuses, in which a part of the stem 1-2 cm long is left. The rest is cut off and processed separately. Mushrooms that are crumbled, overripe, insufficiently fresh and beginning to worm are not suitable for pickling.

At home, you can pickle various mushrooms together, but you need to boil them separately. Such assorted mushrooms are tastier than pickling from one type. Pickling mushrooms is done in three ways: dry, cold and hot.

Dry salting method

It is considered the best, since the mushroom product is of the highest quality. This method is used to salt mostly saffron milk caps and the best types of russula, that is, mushrooms that do not have a bitter taste and, therefore, do not require pre-processing (soaking, blanching and boiling). In addition, these are juicy mushrooms, and therefore they themselves will provide enough juice for the brine when salted. You can also salt milkweed.

It is better not to wash the saffron milk caps before dry salting, but only wipe them thoroughly with a damp cloth. You can salt in barrels, enamel buckets, pans, porcelain or glass jars. Simply salting in a metal container is unacceptable due to its oxidation. In all cases, dishes should be thoroughly washed or even steamed with blackcurrant, nettle leaves or juniper branches. A little salt is poured into the bottom, the mushrooms are laid in a layer 5-6 cm thick with the caps facing down, then each layer is sprinkled with salt at the rate of 40 g for saffron milk caps per 1 kg of fresh mushrooms, for other types of mushrooms 50-60 g (this is for bulk harvesting, but for homemade, you can take less, about 30 g). The top of the mushrooms is covered with a clean (boiled) cloth, then with a wooden circle that fits freely into the container, on which a weight is placed.

After a few days, the pickled mushrooms will thicken, release juice and gradually settle. As the dishes settle, they should be replenished with new portions of mushrooms until they are filled to the top. Fresh mushrooms are sprinkled with salt in the same way as when adding mushrooms for the first time. However, it must be taken into account that the settling of mushrooms is slow, and replenishment may be delayed due to the lack of new mushroom collections. In this case, you can fill the bowl with boiled chilled water to the top at the rate of 1 liter per 10 kg of mushrooms. After this, the barrel or other container must be tightly closed. This way the prepared mushrooms will not spoil.

Cold salting method

It differs from dry in that the mushrooms are pre-soaked in cold, slightly salted water. For this kind of pickling, mushrooms that are sharp, bitter and have an unpleasant taste are used - volnushki, real milk mushroom, pepper milk mushroom, violin mushroom, valui and some others. Soak in a cool room in salted water for 1-2 and no more than 3 days. The water is changed 2-3 times a day. You need to make sure that the mushrooms are completely immersed in water; to do this, you can put a wooden circle or plate on them, and a small weight on top.

After soaking, the mushrooms are washed well, lightly dried and salted in the same way as with dry salting. The brine should cover the top of the circle; if this does not happen, then you need to increase the load. Most types of mushrooms salted using dry and cold methods are considered suitable for consumption after 1-1.5 months. However, russula are ready after 5-6 days.

Hot salting method

They are used in the same way as cold milk for real milk mushrooms, oak milk mushrooms, valuuya, violin, pepper milk mushrooms, chanterelles, russula, firehouse pork and others. This method differs from the previous one in that the mushrooms are prepared and washed in cold water (Table 2). The processing regime for different types of mushrooms is different. Most of the listed mushrooms are prepared using both cold and hot methods. But thin pork can only be salted hot, since it is poisonous without boiling. Boil it for about an hour in a strong salt solution (3-4 tablespoons of salt per 1 liter of water). As a result of processing, toxic substances are transferred into a decoction. It is poured out, the mushrooms are washed and, after slightly drying, they are salted. Mushrooms processed in this way can be marinated and fried, then they are not poisonous.

After boiling or scalding, water from mushrooms of all types is not used again, it is poured out. The cauldron or pan in which the mushrooms were cooked is washed, wiped with dry salt and washed again to avoid burning and darkening of the mushrooms in the next batch.

After hot processing, the mushrooms are pickled in the usual way, that is, in the same way as with dry and cold pickling methods, often only with an unequal dose of salt and the use of different spices (Table 2) for different types of mushrooms. In table 2 in columns 3 and 4 the weight of salt is indicated from smaller to larger, for example, for chanterelle 30-45 g per 1 kg. This means: take 45 g of salt per 1 kg of mushrooms in production conditions and 30 g per 1 kg of mushrooms at home. In addition, you should take into account: at home in the cool season less, in early summer more. Mushrooms are mostly salted with garlic, dill, bay leaf and pepper, and often without any spices at all.

Salted mushrooms should be stored in a cool, dry room (cellar, basement), preferably in the refrigerator, at a temperature of 0 to + 2° and no more than +6°. In a warm room, mushrooms can turn sour and mold on top. Mushrooms should not be allowed to freeze - they become soft, crumbly, darken and spoil.

You can make delicious lightly salted milk mushrooms from salted milk mushrooms. They are especially good from caps 2-3 cm in size. Before use, mushrooms salted in the usual way are soaked in cold water for 6-8 hours. Then put into jars, tie the jars with parchment or cover with plastic:! lids and store in a cool place.

Name of the mushroom

Nature and duration of heat treatment, minutes.

Salt requirement g/kg

Spices

After how many days can you use it?

for boiling

for pickling

black currant leaf

dill

garlic

pepper beans

Bay leaf

cinnamon

star anise

carnation

Real milk mushroom

+

+

—

—

—

—

—

—

30-35

Loader white

+

+

+

+

+

—

—

—

30-35

Cook 20-30-60

+

+

+

+

+

—

—

—

50-55

Boil 20-25

—

—

—

+

+

—

—

+

30-35

Volnushka pink

Scald 1-2 times

+

+

+

+

+

—

—

—

40

Volnushka white

Scald 1-2 times

+

+

+

+

+

+

+

+

40

Russula

+

+

+

+

+

+

+

+

1-2-6

Greenfinch

+

+

+

+

+

+

+

+

25-35

Scald 1-2 times

Salt without spices, because... with them they lose their own aroma and darken

Thin pig

Cook 25-30-60

+

+

+

+

+

+

+

+

25-30

Honey fungus, oyster mushroom, poplar mushroom

Boil 20-25

+

+

+

+

+

+

+

+

10-20

Tubular (ceps, boletus, boletus, boletus)

Cook for 10-15

—

—

—

+

+

+

+

+

25-30

* Valuy is boiled for 20-30 minutes if pre-soaked in water for 1-2 days, without soaking it is boiled for about 1 hour.

Pickling

This is a processing method in which the preservative is mainly acetic acid. In certain concentrations, it inhibits microorganisms that cause spoilage of products. Porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, saffron milk caps, honey mushrooms, milk mushrooms, and milk mushrooms are marinated. You can also pickle chanterelles, russula, poplar mushrooms, garden entoloma, and oyster mushrooms.

There are several methods of marinating. We will focus on the two main ones, the most convenient at home.

The first method is to cook mushrooms in a marinade. Pour 1/2-2/3 cup of water into a cauldron or pan (necessarily enameled), add 1-1.5 tablespoons of table salt (good quality), 1/2-2/3 faceted glass of 8% vinegar, add to a boil and add 1 kg of pre-cleaned, thoroughly washed mushrooms. You can cook 2-3 kg of mushrooms at once, and therefore take 2-3 times more water and other ingredients, respectively. Different amounts of water (1/2-2/3 cup) are taken depending on the juiciness of the mushrooms, which depends on their type and on the weather conditions under which they were collected (mushrooms naturally contain more water in rain than in dry conditions). weather). Cook the mushrooms over low heat, carefully (so as not to crumble) and remove the foam with a slotted spoon. When the foam stops rising, add 1 teaspoon of granulated sugar for each kilogram of mushrooms, allspice - 5 peas, cinnamon - 2 pieces, cloves - 2 pieces, a little star anise, citric acid (to preserve color) and a bay leaf.

The duration of cooking mushrooms in the marinade is not the same. It depends on the age, type, size of the mushroom and on average is: for boletus, boletus, boletus, boletus, 8-10 minutes; for value and chanterelle 15-25 minutes; for saffron milk cap and honey mushroom 5-8 min.

The moment of completion of cooking should be exactly right. Usually it is stopped when foam no longer forms in the pan, the liquid is clarified, and the tribes are immersed in the solution. If overcooked, the tribes will be flabby; if undercooked, they can quickly go bad. The finished mushrooms are quickly cooled, then placed in well-rinsed jars with hot water (preferably 0.5 liter capacity) and filled to the top with chilled marinade. The jars are covered with a layer of parchment and tied.

The second method is more suitable in this regard, but mushrooms are not stored for such a long time, since there are fewer preservatives in the marinade. With this method, well-prepared - peeled, washed mushrooms - are boiled in salted water (2 tablespoons of salt per 1 liter of water). Then they are thrown into a sieve, laid out on baizes (also sterilized) and poured with chilled marinade. For 1 kg of mushrooms, 250-300 g of marinade is required. The marinade is prepared as follows. 0.4 liters of water is poured into a cauldron or enamel pan. Add table salt - 1 teaspoon (incomplete), allspice - 6 peas, bay leaf - 1 piece, cinnamon - 1-2 pieces, cloves - 2 pieces, citric acid - on the tip of a knife.

Considering the specificity of individual types of mushrooms, the amount of salt, acetic acid and spices can be changed. The liquid is boiled for 20-30 minutes. After removing from heat, cool slightly and add 1/3 of a faceted glass of 8% vinegar. The jars, as in the first method, are covered with parchment paper and tied.

Pickled mushrooms are stored in a dry, cool room at a temperature of +4 to +6° and make sure that in the jars they are completely covered with the marinade filling and do not become moldy.

Fresh mushrooms are sorted by type and size, the wormy ones are separated, and then the lower part of the stem, contaminated with soil, is cut off, the caps and stems are cleaned of leaves, needles, and debris, the cap is cut off (except for champignons) and washed thoroughly.

Remove the film covering the plates from the champignons, peel the stems, remove the skin from the caps, cut off the cap, leaving 1.5-2 cm of the stem, and rinse thoroughly with water. To protect against darkening, peeled champignons are placed in water acidified with citric acid or vinegar.

The roots and caps of morels are cut off and soaked in cold water for 20...30 minutes to remove dirt (sand, debris). After this, the morels are washed with water, then poured with hot water and boiled for 5...7 minutes. The resulting decoction is not used.

Processed mushrooms are sorted by size. Mushrooms with large caps are finely chopped and used for minced meat and soups, medium-sized caps, after being separated from the roots, are used for side dishes, and small ones are used for custom dishes and fried whole. The processed mushrooms are immediately sent for thermal cooking.

Dried mushrooms are sorted, removing low-quality specimens, filled with cold water and left in it for 10...15 minutes, then washed several times, changing the water. After this, the washed dried mushrooms are poured with cold water (ratio mushrooms: water - 1: 7) and soaked for 3...4 hours to swell. The increase in the mass of mushrooms occurs due to the hydration of undenatured proteins and polysaccharides and the filling of macro- and microcapillaries with water. Mushrooms are boiled in the same water until tender, then they are removed from the broth, washed and used to prepare soups, sauces and as side dishes. The resulting decoction, into which water-soluble flavoring and aromatic substances have passed, is filtered and used to prepare soups and mushroom sauces.

Salted and pickled mushrooms are freed from the filling liquid, washed, chopped and used for preparing cold appetizers, side dishes and minced meat.

3. GREAT PROCESSING

During mechanical and hydromechanical processing, cereals are sorted (rice, millet, pearl barley, buckwheat - kernels, etc.) or sifted (crushed, semolina) in order to remove flour, impurities, and unhulled kernels. Some cereals (rice, millet, pearl barley) are washed to remove particles of shells, defective hollow kernels, as well as to remove products of hydrolysis and oxidation of fats from the surface. It is recommended to wash the cereals two or three times, changing the water each time. Rice, millet and pearl barley are washed first with warm water (30...40 °C) and then with hot water (55...60 °C). Barley groats are washed only with warm water (not higher than 35...40 °C). The buckwheat group, as well as crushed cereals and Hercules oat flakes, are not washed.

As a result of washing, cereals absorb water (10...30% by dry weight) mainly due to the swelling of proteins, hemicelluloses and partly starch. This leads to an increase in the volume and weight of cereals after washing (up to 30%). The amount of water absorbed by grains during the washing process depends on the duration of the process, the structure of the kernels, their powderiness or glassiness. With increasing washing time, the mass of cereals increases, but the amount of water absorbed by different cereals is not the same. During the same washing time (for example, 10...15 minutes), millet absorbs water most intensively (about 40%), and to a lesser extent, pearl barley (about 30%). To completely saturate pearl barley with water, it requires a long soaking (7...8 hours), while for rice (about 1 hour) and millet (30...40 minutes) much less time is needed. These data indicate significant differences in the structure of the kernels and the properties of the substances contained in the cereals.

The penetration of water into the endosperm of cereals occurs not only at different speeds, but is also characterized by unequal uniformity. Pearl barley is characterized by slow and uniform penetration of water into the kernel, while water penetrates into the kernels of rice grain much faster, but the distribution of water throughout the volume of the kernel is uneven, which leads to noticeable violations of the integrity of the internal structure of the endosperm (formation of cracks) and a decrease in grain hardness.

The hardness of soaked rice cereal compared to unsoaked cereal is reduced by 3.5 times, while that of pearl barley is reduced by only 1.5 times. During the soaking process, the absorbed water loosens the cellular structure of the cereals, which leads to a reduction in the cooking time of the cereals.

When washing cereals, a certain amount of nutrients is lost (starch, sugars, nitrogenous and mineral substances, vitamins). Thus, washing rice cereals before cooking leads to the following loss of vitamins (in% of the original content): thiamine - 6.5; riboflavin – 10.5 and nicotinic acid – 16.0.

4. Fish processing

Catering establishments may receive fish used for preparing culinary products depending on:

From the thermal state - live, chilled, frozen;

From the method of canning - salted, smoked, dried, dried, in the form of canned food and preserves;

From the method of industrial cutting - undivided, gutted with the head, gutted headless, in the form;

Based on carcass weight – large, medium and small;

According to the method of processing in cooking - scaly, scaleless and sturgeon. Small-scaled fish - navaga, burbot - are processed in the same way as scaleless fish, so they are classified in this group.

Pre-processing of fish (thawing, soaking), cleaning, cutting, preparation of semi-finished products is carried out in fish shops.

Thawing frozen fish. The skin and scales protect the fish from significant losses of nutrients during thawing. During the process of freezing and subsequent storage, complex changes occur in fish, some of which are irreversible. The water contained in fish meat turns into a crystalline state. Ice crystals form primarily between the muscle fibers, and a redistribution of moisture occurs (some of it moves from the muscle fibers into the space between them). When frozen, the volume of water increases by 10%, which can lead to destruction of the structure of muscle fibers. Small crystals that form during rapid freezing change the structure of muscle fibers to a lesser extent. Since rapid freezing reduces water loss from muscle fibers, fish tissue retains its juiciness and elasticity after thawing.

Cell sap is a colloidal solution of proteins that are partially denatured during freezing and storage; after thawing, their original properties are completely restored.

When thawing, the properties of fish cannot be completely restored, as changes in fats occur. These changes occur especially intensively in the temperature range from 1 to –5 °C. Therefore, defrosting should be carried out quickly. Thaw the fish in water at a temperature not exceeding 20 °C with a ratio of the mass of fish and liquid of 1: 2. At the same time, the fish swells and its mass increases by 5–10%. When water thaws, some of its soluble nutrients are lost. To reduce losses, add salt to the water (7–10 g of salt per 1 liter of water). The concentration of salts in water and muscle juices is equalized, and their diffusion decreases. During the defrosting process, the fish must be stirred to avoid freezing of the carcasses. The total duration of thawing is 2–3 hours. Thawing is considered complete if the temperature in the fish depth rises to –1 °C.

Large fish (sturgeon) and fillets are thawed in air. To do this, fish and fillet briquettes are laid out on racks or tables. At a temperature of 20 °C, the duration of thawing of sturgeon fish is 10–24 hours, and fillets in blocks are 24 hours (up to a temperature in the thickness of –1 °C). Defrosting fish in a microwave field is also used.

Combined method defrost some types of uncut ocean fish (squama, goby, sardinops, butterfish, ocean mackerel, Far Eastern mackerel). It is placed in cold water for 30 minutes, salt is added (10 g per 1 liter), then taken out, the water is allowed to drain and defrosted in air until the temperature in the muscle mass reaches 0 °C.

Thawed fish is not stored, but is immediately used for cooking.

Soaking salted fish. During storage, irreversible changes in nutrients occur in the tissues of salted fish, reducing its quality. Therefore, the proportion of salted fish in the diet is relatively small.

Salted fish supplied to enterprises contains from 6 to 17% salt. Fish intended for frying should contain no more than 1.5–2%, and for cooking – no more than 5% salt. Excess salt is removed by soaking. The fish is placed in cold water to swell, cleaned of scales, the head and fins are cut off and stripped. When fish is soaked, some of the mineral salts, soluble proteins, and flavoring substances pass into the water, which reduces the nutritional value of salted fish dishes. You can soak the fish in replaceable and running water. In the first case, the fish is filled with cold water in a ratio of 1:2.

Since the difference in salt concentration in the fish and in the water at the beginning of soaking is large, diffusion occurs quickly and stops after 1 hour, as concentration equilibrium occurs. As the salt content of the fish decreases, diffusion slows down, so the water can be changed less frequently.

Change the water after 1, 2, 3 and 6 hours. After 12 hours, the salt concentration usually decreases to 5%. Then a test boil is carried out, and, if necessary, soaking is continued, changing the water after 3 hours. The disadvantage of this method is that as salt accumulates in the water between individual water changes, the soaking process slows down. In addition, towards the end of soaking, due to a decrease in the salt concentration in the fish pulp, spoilage may begin.

When soaking in running water, the fish is placed in a bath with a grated flooring, under which there are pipes supplying water. Remove water through a drainage pipe at the top of the bath. Soaking continues for 8–12 hours, after which test cooking is carried out.

The herring is soaked after cutting. To do this, the skin is removed, starting from the head, gutted, the head and tail are cut off, and the spine and rib bones are removed. Dressed carcasses are soaked in water, tea infusion, milk or milk with water. The tea infusion contains tannins that prevent the pulp from softening during soaking. Milk gives herring a special tenderness and aroma. You can also soak uncut herring (in water).

Processing of fish with a bony skeleton. Mechanical culinary processing of fish with a bone skeleton includes the following operations: cleaning from scales, removing the head, fins, humerus, gutting, washing, cutting and slicing semi-finished products (Fig. 1).

Rice. 1. Cutting fish with bone skeleton

The fish is descaled manually or with mechanical scrapers. If the scales are difficult to remove (tench, etc.), the carcasses are immersed in boiling water for 25–30 seconds. Flounder that has bugs on its skin is also scalded before cleaning. The cleaned fish is washed. In scaleless fish, the removal of scales is replaced by stripping their surface of mucus.

After removing the scales, the fins of the fish are removed (starting with the dorsal). To do this, the fish is placed on its side and the flesh is cut along the fin, first on one side and then on the other. They press the cut fin with a knife and, holding the fish by the tail, move it to the side, while the fin is easily removed. With this method, a prick on the fin is eliminated, which is especially important when processing pike perch and sea bass. The anal fin is also removed, after which the remaining fins (ventral, pectoral) are cut off or cut off. The fins (all except the caudal fin) are cut off at the level of the skin, and the caudal fin is cut off at a distance of 1–2 cm from the base of its middle rays.

The head is removed along the contour of the gill covers. The humerus bones of headless fish are removed by cutting into the flesh of the fish, partially exposing them, and then separating them. The pulp, removed along with the humerus bones, is subsequently used to prepare broth.

The fish is gutted in two ways: without cutting the belly, but by removing the entrails along with the head; cutting the abdomen from the head to the anus. The entrails are removed carefully so as not to damage the gall bladder, otherwise the fish will have a bitter taste. The internal cavity is cleaned of dark film, as it spoils the presentation, and sometimes is poisonous (marinka fish). After gutting, the carcasses are thoroughly washed with cold water and dried on wire racks for 20–30 minutes.

Depending on size and culinary use, fish can be cut in a variety of ways. This produces a whole fish with or without a head; unlayered; plated fillet with skin and rib bones, with skin without rib bones, without skin and rib bones (pure fillet). In addition, the fish is prepared for stuffing.

Cutting fish for whole use. Herring, smelt, gobies, sabrefish, small trout, navaga, grayling and other fish weighing up to 200 g, as well as larger fish intended for preparing banquet dishes, are cut whole, leaving the head (without gills) or removing it. The fish is cleaned of scales, fins are cut off, gutted and washed. Waste from such cutting is 14–20%, and in the case of removing the head, it increases by another 15%. Sometimes the entrails are removed simultaneously with the gills, without cutting the abdomen (smelt processing).

Cutting fish used unlayered. Almost all types of medium-sized fish (weighing up to 1.5 kg) are cut in this way. The fish is cleaned of scales, the fins are cut off, the head and most of the entrails are removed. Then, without cutting the abdomen, the internal cavity is cleaned, the humerus bones are removed, washed and dried. The entrails can also be removed through an abdominal incision. Waste with this processing method averages 30–40%. Prepared carcasses are used for cutting portioned semi-finished products.

Cutting fish into fillets (layering). Fish weighing more than 1.5 kg is filleted by flattening, and then cut into portions.

To obtain fillets with skin and rib bones, the fish is cleaned of scales, the fins and head are removed, the belly is cut and the entrails are removed, washed and dried. After this (starting from the head or tail), cut off half of the fish (fillet), moving the knife parallel to the spine, but so that there is no pulp left on top.

As a result of plating, two fillets are obtained: with skin and rib bones (upper fillet) and with skin, rib and vertebral bones (lower fillet). To remove the vertebral bone, the lower fillet is turned over, placed on a board, skin side up, and the flesh is cut off from the vertebral bone, leaving the spine on the board. This way you get two fillets with skin and rib bones. The waste amounts to an average of 40–50% (10% is the vertebral bone).

To obtain fillets with skin without rib bones, additional rib bones are cut from each half. To do this, place them across the cutting board, skin side down. The bones are cut off while holding them with the left hand. The waste is increased by removing the rib bones by an additional 5–8%.

To obtain fillets without skin and rib bones (clean fillet), the fish is not scaled so that the skin does not tear when removed. The fish is cut in the same way as for fillets with skin without rib bones. The fillets are then placed across the cutting board, skin side down, tail end facing you. Trim the skin at the tail by 1–1.5 cm, holding it with your left hand, cut off the flesh (Fig. 2). Waste increases by another 5–6% and averages 50–60%.

For all cutting methods, the amount of waste (in%) depends not only on the methods of industrial and culinary processing, the type of fish, but also on its size: the larger the fish, the less waste, as a rule, except for bream and pike perch.

Cutting fish for stuffing. The fish is stuffed whole (pike perch, pike, carp, crab, trust), in portioned pieces and in the form of a loaf.

Rice. 2. Cutting fish into clean fillets:

a – an incision from the base of the pectoral fin to the spine (blood removal); b – cutting the fillet from head to tail above and below the ridge; c – flattening, d – cutting of rib bones

When stuffing whole pike perch, remove scales, being careful not to damage the skin. Then the fins are cut off and deep cuts are made in the back, cutting through the rib bones along the spine. After this, the spine at the tail and head is broken or cut and removed. Thus, a hole is formed on the back of the fish from head to tail, through which the entrails are removed. The fish is washed thoroughly. The flesh and rib bones are cut off with a thin knife, leaving a layer of pulp on the skin of no more than 0.5 cm. The fins and bones inside the fish are cut out with scissors. The gills and eyes are removed from the head. Thoroughly washed fish is filled with minced meat, wrapped in clean gauze, tied with twine and sent for heat treatment.

When stuffing a whole fish, you can cut it differently: the pike is carefully cleaned of scales, the skin is cut around the head and the pulp is removed with the end of a knife. Then with the left hand they hold the fish by the head with a towel, with the other hand they grab the skin and remove it with a “stocking” (Fig. 3) in the direction from the head to the tail, cutting off the flesh near the fins with a knife or scissors. At the tail itself, the flesh and vertebral bone are cut and two parts are obtained: the inverted skin with the tail and the carcass.

Rice. 3. Removing skin with stockings

The skin is washed well, and the carcass is gutted, washed and the pulp is separated from the bones. The pulp is used to prepare minced meat. Then the skin is filled with minced meat, the processed head is placed, wrapped in gauze, tied with twine and sent for heat treatment.

Carp, carp and cod are stuffed in portions. The unfinished fish is cut into round pieces approximately 5 cm thick. Using the end of a knife, cut out the flesh on both sides of the spine so that a layer of pulp 0.3–0.5 cm thick remains on the skin. The hole is filled with minced meat and the prepared fish is sent for heat treatment.

In mass production, the fish is stuffed in the form of a loaf. For this purpose, river and ocean fish are used, the muscles of which have few bones. In this case, part of the fish is cut into fillets without rib bones, and part is cut into clean fillets, which are used to prepare minced meat. Place the fillet skin side down on cellophane, and mince fish on top of it; cover the fillet skin side up on top. The formed loaves are tightly wrapped in cellophane, tied with twine and sent for heat treatment.

To prepare minced meat, fish fillets are minced twice in a meat grinder along with wheat bread (without crusts), soaked in milk or water, sautéed onions and garlic. Add softened margarine, eggs, salt, ground pepper to the minced meat and mix until smooth. You can use frozen commercial minced fish.

The processing of some fish with a bony skeleton has a number of differences.

Burbot, eel. The skin around the head is cut and removed with a “stocking”. Then the belly is cut open and after gutting and washing, the head and tail are cut off and the fins are cut out.

Som. The fish is cleaned of mucus with a knife. In small specimens, the head and fins are cut off, and then gutted and washed. For large specimens, the skin is first removed with a “stocking”.

Eel-pout. The body of the fish is round, tapering towards the tail and covered with sparse small scales, barely noticeable on the dark skin. The skin is rough, so it is removed by removing it with a “stocking”, like that of a burbot.

Lampreys. This fish is not gutted. The mucus that covers the fish can be poisonous and must be removed. To do this, the carcass is thoroughly rubbed with salt and washed well.

Navaga. Frozen navaga is cut without defrosting. In small specimens, the lower jaw with part of the abdomen is cut off, gutted through the resulting hole, leaving caviar in the carcass, the skin is cut along the spine, it is removed from both sides of the carcass, starting from the head, after which the dorsal fin is removed. The head of a large fish is cut off, gutted, the skin is cut along the back, the dorsal fin is cut out, and the skin is removed from the back to the belly. Large fish are stripped.

Cod, haddock. Cod fish are usually supplied without heads and entrails. In this case, their processing consists of removing the black film (on the abdominal cavity), cleaning the scales and washing.

Hake(silver and pacific). The film from the abdominal cavity of the fish is removed. Small specimens (weighing up to 250 g) are cut whole and used for frying. Large specimens are cut without plastering and cut into portions. The skin of hake is rough and it is better to remove it.

Flounder. All flounder fish have a flat body, covered on one side with dark skin and on the other with light skin. On the light side of the fish, the scales are cleaned off. The head and part of the abdomen are removed with an oblique cut. Gutted through the resulting hole, then the fins are cut off and washed. The dark side of the carcass is skinned. Small flounder is cut crosswise into portioned pieces, large flounder is cut lengthwise along the spine, and then cut into portioned pieces. The spines of flounder (kalkan) are removed after cooking.

Saber fish. It has a flat body, so it is not stripped or filleted. The fish arrives gutted. The black film is peeled off and, starting from the tail, the fins are cut off from the back and abdomen along with a strip of flesh. The processed carcass is cut into portions at right angles.

Horse mackerel. The fish is covered with tough scales that adhere tightly to the skin, so it is scalded before cleaning.

Tench. This fish has scales that fit tightly to the skin and are covered with mucus, which is difficult to clean. Therefore, before cleaning, the fish is immersed in boiling water for 20–30 seconds, and then quickly transferred to cold water. The fish is taken out of the water, the mucus and scales are cleaned off with a knife, the fins and entrails are removed and washed.

Processing fish with an osteochondral skeleton. Sturgeon fish, with the exception of sterlet, are supplied frozen and completely gutted. Its processing includes defrosting, removing heads, dorsal bugs, fins, vizigs, dividing into links, scalding, cleaning, washing, and preparing semi-finished products (Fig. 4).

Rice. 4. Scheme for cutting medium and medium-sized fish

large size fillet without skin and bones

The head of thawed carcasses is cut off along with the pectoral fins and bones of the shoulder girdle using two oblique cuts along the gill covers. After this, the dorsal bugs with the dorsal fin are cut off from the fish, the anal and ventral fins are removed along the line of their base, the caudal fin is separated in a straight line perpendicular to the spine at the level of the beginning of the rays, and the vizig is removed. Sometimes the caudal fin is not cut off until the vizier, the dense cartilage that replaces the spine of sturgeon fish, is removed. At the same time, cut the flesh around the tail and pull it out along with the tail, being careful not to tear it. You can also remove the viziga in another way - after layering the fish, but in this case it can be damaged. In some cases, the fish arrives without vizig, which is removed simultaneously with the entrails during industrial processing.

The fish is flattened by cutting along the middle of the fat layer on the back into two halves - links. Large links are cut in the longitudinal and transverse directions so that the length of the piece does not exceed 60 cm and the weight does not exceed 4–5 kg.

To facilitate further cleaning of fish from bone bugs, the links are scalded by immersing them skin side down in a fish kettle or a special bath with hot water for 2–3 minutes. Moreover, they take such an amount of water that only the lower part of the link with the skin is immersed in it, and the pulp is above the water. Then the link is quickly cleaned of lateral, abdominal bugs and small bone formations, and the abdominal film is removed. Further processing of the links depends on their culinary use.

To boil the whole links, after scalding and stripping, the bugs are washed, the thin abdominal part is tucked in, tied with twine to better preserve the shape, and then placed on the grate of a fish boiler. As a result of scalding, the weight of the links decreases by 5–10%.

When using sturgeon fish links for poaching or frying whole or in portioned pieces with or without skin, the cartilage is first cut off, then scalded and cleaned of bugs.

Before heat treatment, portioned pieces are scalded again. To do this, they are immersed for 1–2 minutes in water at a temperature of 95–97 °C (3–4 liters per 1 kg of fish). After scalding, the pieces are washed in water to wash away any protruding protein clots. During the scalding process, the fish decreases in volume and becomes denser, so during heat treatment its shape is preserved and the breading does not lag behind it when frying. The water with which the fish is scalded a second time can be used to prepare broths.

After thawing, the sterlet, without scalding, is cleaned of bugs, the abdomen is cut, and the entrails, gills and viz are removed. In sterlet intended for poaching as a whole, the dorsal bugs are separated after heat treatment, and in sterlet intended for boiling, poaching, and frying in portions, before it. To prepare portioned pieces, the gutted sterlet is flattened after removing the dorsal bugs, and then cut crosswise into pieces. The amount of waste when processing sterlet is 42%.

The main semi-finished fish products are processed fish carcasses and fillets. Without any additional preparation, they can be sent for heat treatment for cooking. At the same time, fish carcasses and fillets are the basis for the preparation of portioned and small-piece semi-finished products, as well as products from cutlet and dumpling masses (Table 5).

Table 5

Culinary use of semi-finished fish products

End of table 5

Depending on the use, semi-finished products are distinguished for boiling, poaching, frying in the main method, deep-frying, and baking.

For cooking use: whole fish; prepared links of sturgeon fish; portioned pieces from the carcass (round pieces); portioned pieces of layered fish with skin and bones, with skin and without bones. The pieces are cut across the grain, holding the knife at a right angle to the fish. On each piece, to prevent deformation during heat treatment, the skin is cut in two or three places.

For poaching they use: whole fish (mainly for banquets), links (sturgeon fish), portioned pieces of flattened fish with boneless skin, without skin and bones. It is permissible to cut portioned pieces from fish carcasses with flesh that separates well from the bones (flounder, halibut, hake, etc.). Portioned pieces are cut at an acute angle (45°) into wide thin layers. Such pieces are heated evenly in a small amount of liquid. Incisions are made on the skin.

To cut portions of sturgeon fish, prepared links (cleaned of cartilage and bugs) are placed on boards skin side down and cut into pieces at an acute angle, cutting off the flesh from the skin. The resulting pieces are scalded and washed.

For poaching, use the whole sterlet with the head, giving it the shape of a ring. To do this, a cut is made in the tail part, then the fish is placed back up on the table and rolled up in the form of a ring, while the nose is inserted into the cut made in the tail part.

Portioned pieces of layered sterlet are cut with the skin at an acute angle. Small sterlet is cut into portions without plastering.

For frying in the main way, the following are recommended: whole fish, links (of sturgeon fish), portioned pieces of unlayered fish (round fish), portioned pieces of layered fish with skin and bones, with skin without bones, without skin and bones. Portion pieces are cut from fillet at an acute angle, from unlayered fish - at a straight angle. The skin is cut in several places.

Portioned pieces of sturgeon fish are prepared in the same way as for poaching.

Prepared semi-finished products (except for sturgeon fish links) are breaded before frying, i.e. cover their surface with a layer of breading to reduce the loss of juice and nutrients dissolved in it and to form a golden brown crust.

The breading and different breading methods depend on the frying method. The most common breadings: flour – first grade wheat flour, pre-sifted; red breading - ground wheat bread crackers; white breading - stale wheat bread, without crusts, crushed by rubbing through a sieve (sieve). Sometimes stale wheat bread without crusts, cut into strips, is used as breading. Coconut flakes, chopped almonds, corn flakes, etc. are also used to prepare signature dishes.

In order for the breading to adhere better, the product is moistened in an egg-milk mixture - leison (the word is borrowed from French and means “connection”). To prepare lezon, eggs or melange (670 g) are mixed with water or milk (340 g), salt (10 g) and mixed well.

The most common methods are simple breading, or simple breading, and double breading, or double breading.

Simple breading is used for fish fried in the main way. Before frying, whole fish (navaga, mackerel, crucian carp, smelt, etc.), as well as portioned pieces, are sprinkled with salt, ground pepper and breaded (rolled) in flour or ground breadcrumbs or in a mixture of flour and breadcrumbs. To ensure that salt and pepper are distributed evenly, they are mixed with flour or breadcrumbs during mass cooking. Pieces of fish, cut from skinless and boneless fillets, are breaded in flour, as it retains the juice well.

Double breading is used for deep-fried semi-finished products. Prepared semi-finished products are first breaded in flour, then moistened in lezone and rolled in red or white breading.

For deep-frying, use: portioned pieces of layered fish without skin and bones, small fish (sprat, anchovy, sprat, etc.) in their entirety, with or without the head. Prepared semi-finished products are double-breaded. Sturgeon fish are cut into portioned pieces, as for poaching, and after scalding and washing, they are also double breaded.

When preparing the dish “Pike-perch fried with green butter (colbert),” semi-finished products are given the appearance of figure eights or bows. In the first case, clean fish fillet is cut into a ribbon 4–5 cm wide, 1 cm thick, 15–20 cm long, lightly beaten, double-breaded, rolled into a figure eight, skewered and deep-fried. To obtain semi-finished products in the form of bows, fillet pieces are cut into diamond shapes, a slit is made in the middle, turned inside out, and double-breaded.

When preparing the dish “Fish fried in dough (orli),” clean fillets are cut into cubes 1 cm thick and 5–6 cm long. Then the fish is marinated for 20–30 minutes in vegetable oil mixed with citric acid or lemon juice, salt, pepper and finely chopped parsley. During the marinating process, collagen fibers swell, which accelerates the softening of the fish during cooking and gives it a delicate taste. Before frying, the fish is dipped in a batter (batter).

For frying on a grill (grilled fish), use: portioned pieces of flattened fish without skin and bones or portioned pieces of sturgeon fish without skin and cartilage. The pieces are cut at an acute angle, marinated with the addition of vegetable oil, citric acid, pepper, salt and chopped parsley for 10–20 minutes, or moistened with melted butter and coated in white breading.

For spit frying, semi-finished products are prepared from sturgeon fish links, cutting off the skin and cartilage. Cut into 2-4 pieces per serving at right angles, scald, wash, dry, sprinkle with salt and pepper, string on skewers, grease. Sometimes marinated, as for frying on a grill.

For baking, use: whole fish, portioned pieces of flattened fish with boneless skin, without skin and bones. Portioned pieces of sturgeon fish are prepared in the same way as for poaching.

When preparing semi-finished products from cutlet and dumpling masses It is best to use fish with a small amount of bones (pink salmon, captain fish, chum salmon, hake, silver hake, catfish, pike perch, pike, grayling, etc.). The fish is cut into fillets with skin without bones or without skin and bones (for dumpling mass without skin and bones).

The cutlet mass can be prepared from thawed, well-soaked salted fish and chilled fish. In addition, industrially produced minced meat is used.

Cut the fillet into pieces, add stale wheat bread made from flour of at least 1 grade (without crusts) soaked in milk or water, salt, pepper, mix well, pass through a meat grinder, then mix and beat again.

A raw egg is added to the cutlet mass if it is not viscous enough (from cod, hake, haddock, etc.). In order to increase the looseness of the cutlet mass, which is too viscous, add chilled boiled fish passed through a meat grinder in an amount of 25–30% of the mass of raw fish pulp. Fresh fish milk can be added to the cutlet mass, but not more than 6% of the pulp mass by reducing its content.

Cutlet mass is used to prepare cutlets, meatballs, meatballs, fishbread, rolls, zraz, and veal. For the cutlet mass from which meatballs are prepared, bread is taken in smaller quantities, sautéed onions are introduced, passed through a meat grinder along with soaked wheat bread. For fishbread, prepare a cutlet mass (with bread) and add softened butter, egg yolks, salt, pepper and mix thoroughly. Then add, stirring gently, the beaten egg whites. The finished mass is poured into greased molds, filling them to 2/3 of the height.

Give the cutlets an oval-flattened shape with one pointed end; bits - round-flattened shape. Both products are breaded with breadcrumbs. Meatballs are formed into balls with a diameter of 3–4 cm, 3–5 pieces per serving and breaded in flour. To prepare the roll, the cutlet mass is laid out on a wet cloth or cellophane in the form of a rectangle with a layer 1.5–2 cm thick. The minced meat is placed in the middle of the rectangle in the longitudinal direction and, lifting the ends, the edges of the cutlet mass are connected (end-to-end). The roll is rolled onto a greased baking sheet, seam side down, greased with leison, sprinkled with breadcrumbs, sprinkled with oil and several punctures are made so that the vapors generated during cooking do not rupture the shell.

When preparing a vegetable, the cutlet mass is placed on a wet cloth or cellophane in the form of a flat cake, with minced meat placed in the middle. The flatbread is folded in half, giving the flatbread a crescent shape. The semi-finished product is soaked in lezone and breaded in breadcrumbs.

Fish zrazy is prepared from cutlet mass, shaped into an oval. Fresh or dried mushrooms for minced meat are boiled (dried ones are pre-soaked) and chopped. The onions are chopped into strips and sautéed. Finely chop the dill or parsley. All products are combined, breadcrumbs, salt, ground pepper are added and mixed well. You can add finely chopped hard-boiled eggs to the minced meat, as well as chopped boiled viziga and boiled sturgeon cartilage.

Cutlets and meatballs can be cooked without bread. To do this, fish fillets without skin and bones are cut into pieces, sprinkled with salt and pepper, chopped onions are added, mixed and passed through a meat grinder with a large grid. Cutlets are formed from the resulting mass, moistened in a lie-zone and breaded in white breading.

Fish meatballs are prepared from a mass to which finely chopped sautéed onions, raw eggs, and margarine are added. They are formed into small balls weighing 12–15 g, 8–10 pieces per serving. Used for poaching or stewing.

Dumpling mass is used to prepare tender and loose products. Clean fish fillets and stale wheat bread (without crusts), soaked in milk, are passed together through a meat grinder with a very fine grid 2-3 times. Then the mass is rubbed, egg whites are added and beaten well, adding milk or cream. A well-beaten mass floats on the surface of the water. At the end of beating, the mass is salted. Instead of stale wheat bread, you can use unleavened puff pastry or choux pastry. The dumpling mass is cut into dumplings and boiled in salted water. It is also used for preparing cold dishes (bouche).

5. Processing of non-fish aquatic raw materials

This group includes non-fish seafood (invertebrates and seaweed) and crayfish. Among commercial marine invertebrates, mollusks (bivalves and cephalopods), crustaceans and echinoderms are of greatest nutritional importance, and among seaweeds, seaweed.

Marine invertebrates. Invertebrate meat has high nutritional value, preventive and medicinal properties. In terms of nutritional value, they are close to eggs and cottage cheese and are significantly superior to the meat of warm-blooded animals and fish. Their meat is distinguished by its high protein content (up to 20%), which is dominated by biologically valuable essential amino acids. Invertebrates are rich in minerals (especially microelements), unsaturated fatty acids, B vitamins, and provitamin D. The use of invertebrates in nutrition helps reduce blood cholesterol, has a positive effect on general metabolism, some of them secrete antimicrobial substances that can kill viruses.

Bivalves. Of this group of invertebrates, mussels, oysters and scallops are of greatest nutritional importance.

Mussels. The edible part of the mussel is the entire body enclosed between the shells (10–15% of the total mass). The body of the mussel inside the shell is covered with a fleshy film - the mantle. During storage, the weight of live mussels decreases as a result of loss of liquid. Fresh mussels should be consumed immediately. Mussels are supplied to public catering establishments in the form of canned food, boiled and frozen in briquettes (without flaps) weighing up to 1 kg and live (in shells). Boiled-frozen meat is prepared from live mussels: they are steamed for 15–20 minutes, the shell is opened, the meat is removed, washed, placed in briquettes and frozen. In briquettes, mussel meat should be whole, gray or pale orange in color with a brown tint. To prepare dishes (appetizers, soups, main courses), the briquettes are thawed in air, then they are carefully inspected, the byssus (the formation with which the mussels are attached to the bottom or other objects) is removed, after which the mussels are washed several times in changing water to completely remove sand, and depending on use, boil or poach.

Mussels are processed in shells as follows: small stuck shells are removed from the shells, kept in cold water for several hours and washed well in running water. After this, the mussels are poured with water (1: 2) and cooked at low boil for 15–20 minutes (until the valves open and the meat rolls into a ball). The boiled meat attached to the valves is separated, the byssus is removed, and washed until the sand is completely removed. Then, depending on the purpose, the meat is boiled or poached.

Oysters. Oysters, which are a delicacy, have an edible body (10–15% of the total mass), which lies in a deep valve, while the shallow valve is like a lid. Oysters, unlike other bivalves, are eaten alive or cooked. Oysters are supplied to catering establishments alive, in the form of frozen meat briquettes, as well as natural and canned snack foods. The shells, after the same pre-treatment as mussels, are placed on a cutting board with the flat side up, from the side of the thickened end (lock), a thin knife blade is inserted between the flaps and the flesh is trimmed at the upper flat flap. After this, the valves are opened and, depending on the culinary purpose of the mollusk, they are left on the sink or separated and transferred to a bowl. The shells are opened before use; long-term storage is not allowed. The meat of shells that have opened spontaneously during storage is unsuitable for cooking.

Scallop. The covers of the shells of this mollusk are fan-shaped. Between the two valves of the scallop shell there is the body of the mollusk (muscle) in a yellowish-pink film - the mantle. Both the muscle and mantle of the scallop are edible (20–28% of the total mass). Muscle is a particularly delicious product; it is a bundle of muscle fibers of light yellow color and dense consistency. Scallop muscle is supplied to catering establishments in frozen, dried, and canned form. Before cooking, frozen scallop muscle is thawed in cold water or in air at room temperature. Thawed muscle is washed and then boiled or used raw for frying.

Cephalopods. From the mollusks of this group, squid are supplied to public catering establishments. Pacific squid are of greatest industrial importance.

The squid's body consists of a mantle, a caudal fin and a head with tentacles (legs). The mantle makes up 31–32% of the total mass of the mollusk, the caudal fin – 19–20%, the head with tentacles – 20–21%. The edible parts of the squid are the mantle and head with tentacles. The average weight of squid is 200 g.

Frozen squid is supplied to public catering establishments in two types: cut (carcasses) and in the form of fillets (headed squid with skin). Squid blocks are thawed in cold water (it is not recommended to add hot water to avoid staining the fabrics). Defrosting is considered complete when the temperature inside the block reaches –1 °C.

From thawed carcasses, the remaining entrails and chitinous plates are removed, if they were left. Carcasses and fillets are immersed for 3–6 minutes in water at a temperature of 60–65 °C (the ratio of water to squid is 3: 1) and the skin (film) is removed with a grass brush. Prepared squid carcasses and fillets are thoroughly washed and sent for heat treatment.

Marine crustaceans. This group of invertebrates includes shrimp, crabs, lobsters and lobsters, and crayfish.

Crayfish They are supplied to public catering establishments in live form. They are washed and placed in boiling water with salt and spices for cooking (10–12 minutes).

Boiled crayfish are used as a snack in their natural form. The edible part of crayfish is the crayfish neck. Therefore, to prepare salads, cold and hot dishes, crayfish are peeled from their shells. Boiled crayfish and crayfish necks are used to decorate fish dishes.

Shrimps. The edible part of a shrimp is the flesh of the tail part (neck). Catering establishments supply raw-frozen or boiled-frozen shrimp. Freeze whole shrimp or just their necks. In addition, shrimp can be supplied dried or canned.

Frozen shrimp are pre-thawed in air at a temperature of 18–20 ° C for 2 hours to divide the block into parts. It is not recommended to completely defrost shrimp, as their heads darken and their appearance deteriorates. After washing, they are boiled.

Dried shrimp are first washed several times in warm water, then filled with hot salted water, brought to a boil and left to swell in the same water.

Crabs– the largest crustaceans, their weight sometimes reaches 5 kg. The body of the crab is covered with a hard shell and consists of a cephalothorax, under which a modified abdomen is folded, two claws and six legs. Edible meat, which is found in the limbs and abdomen, when raw, has the consistency of jelly and its color is grayish; after cooking it becomes white and fibrous. Mostly natural canned food is produced from crabs. During the fishing period, boiled-frozen crabs (whole or separately crab legs), as well as boiled-frozen crab meat in briquettes weighing 250–500 g are also available for sale. The consistency of boiled-frozen crab meat after thawing should be dense and juicy.

Lobsters and lobsters. There are 37 species of lobsters (lobsters). In structure they are close to crayfish and can be up to 50 cm in size. They eat the meat of the neck and claws. They are supplied live in special aquariums or cut up, raw frozen and boiled frozen.

Lobsters are similar to lobsters, but do not have claws; can be up to 60 cm in size. Lobsters are usually delivered to public catering establishments cut (necks with shell), raw frozen or boiled frozen. Frozen lobsters and lobsters (necks with shell) are defrosted in air at a temperature of 18–20 ° C for 2–3 hours until the necks are completely separated from each other and boiled.

Echinoderms. Echinoderms include commercial species such as sea cucumbers, cucumbers, sea urchins, etc. Sea cucumbers are most often used in public catering establishments. Due to their external resemblance to a cucumber, they are often called “sea cucumbers”.

The body of the sea cucumber is covered with growths (spikes, tentacles) and is formed by a muscular membrane, inside which all vital organs are located. The sea cucumber body, freed from its entrails, is a very valuable food product.

Sea cucumbers supplied to public catering establishments in boiled, frozen and dried form. Dried sea cucumber contains no more than 30% moisture and is therefore well preserved. When drying, charcoal powder is used, so the dried sea cucumbers are thoroughly washed with cold water until it becomes clear. Then they are filled with cold water and kept in it for 24–30 hours at a temperature of 18–20 °C, changing the water. 2–3 times. The next day, the water is drained, the sea cucumbers are washed, again filled with cold water and brought to a boil. Then remove from the stove and leave in the broth until the next day. The next day, the broth is drained, the sea cucumbers are washed with cold water and gutted, cutting the abdomen along the entire length with scissors. After gutting the sea cucumbers, they are thoroughly washed, poured with cold water, brought to a boil again, removed from the stove and left in the broth until the next day. If the sea cucumbers have a rubbery, hard consistency, then the process of processing them, followed by washing, is repeated two more times within two days. Store sea cucumbers in cold boiled water with ice in a refrigerator.

Thaw boiled-frozen sea cucumbers in water at a temperature of 15 °C. Defrosting is considered complete when the temperature of the sea cucumbers reaches 1 °C. Defrosting is allowed in water heated to 40 °C, with a weight ratio of water and sea cucumbers of 2: 1 for 40 minutes. Thawed sea cucumbers are cut along the abdomen, cleaned of any remaining entrails and washed.

Before using, the treated sea cucumbers are scalded for 1–2 minutes.

Sea kale(kelp) is the only type of algae that is directly consumed as food. The industry produces dried and frozen seaweed. Dried seaweed practically does not lose its quality and is very convenient for transportation and long-term storage. Before preparing dishes, it is cleaned of mechanical impurities and soaked for 10–12 hours in cold water at a product to water ratio of 1:8. Frozen cabbage is thawed in cold water and washed.

The prepared seaweed is poured with cold water, brought to a boil and cooked for 15–20 minutes. Then the broth is drained, the cabbage is poured with warm water (40–50 °C), brought to a boil and boiled for 15–20 minutes, the broth is drained. The process is repeated again. Cooking three times helps remove excess iodine and improve the taste, smell and color of cabbage. To determine the readiness of the cabbage, you need to squeeze a piece of it with your fingers, and if it is easily deformed, the cabbage is ready. It is important not to overcook the cabbage (in this case, when pressing with your fingers, the tissue will spread).

6. Meat processing

Catering establishments that use raw materials supply chilled meat (with a core temperature of carcasses and bones from 0 to 4 °C) and ice cream (with a core temperature of no higher than –6 °C). The technological process of meat processing is represented by a diagram (Fig. 5).

Rice. 5. Scheme of mechanical processing of meat

Reception and storage of raw materials. When meat arrives, it is checked for good quality and the presence of veterinary and product markings. Meat is a perishable product, and therefore enterprises should have only a minimum supply of it to ensure uninterrupted operation of the enterprise. Meat is stored in a suspended state.

Defrosting. The purpose of thawing is to restore the original properties of meat as much as possible. Defrosting can be slow or fast.

When slowly defrosting the carcass , half carcasses or quarters are hung on hooks in special chambers so that they do not come into contact with each other, with the walls and floor. Humidity in the chambers is maintained within 90–95%. The air temperature is gradually increased from 0 to 6–8 °C. The process lasts 3–5 days and is considered complete when the temperature in the meat reaches 0…1 °C. In this mode, the ice crystals melt slowly, and the resulting moisture has time to be absorbed into the muscle fibers, which swell and largely restore their properties. However, this method is very time-consuming, and since it requires refrigeration chambers, it can only be used in large enterprises.

When quickly defrosting meat (carcasses, half-carcasses and quarters), it is placed in special chambers into which air is supplied at a temperature of 20–25 °C and a humidity of 85–95%. Under such conditions, defrosting lasts only 12–24 hours. Rapid defrosting can be carried out directly in the workshops. To do this, carcasses or half-carcasses are thawed at room temperature, and then placed in refrigeration chambers with a temperature of 0 to 2 ° C and kept there for about 24 hours at a relative humidity of 80–85%.

To equalize the temperature in all parts of the carcass and complete the hydration process, exposure is required. It helps reduce the loss of meat juice during cutting. The loss of meat juice and reduction in meat weight during slow defrosting in air ranges from 0.5 to 3%, and with rapid defrosting - up to 12%. Meat juice contains: water - about 88%, proteins - 8%, extractive and mineral substances - about 3% and B vitamins - up to 12% of the total content in meat.

It is not recommended to defrost meat in water, as well as to cut carcasses, half-carcasses and quarters to speed up their thawing into smaller pieces, as this leads to even more significant losses of meat juice, a decrease in the nutritional value of meat and a deterioration in the quality of semi-finished products.

Washing and drying. In the thickness of the muscles, the meat is almost sterile, and its surface is heavily contaminated. During further processing, microorganisms can get inside the semi-finished products and cause them to spoil. To reduce bacterial contamination and remove mechanical contamination, carcasses (or parts thereof) are washed. Washing with warm water (20–30 °C) reduces surface microbial contamination by 95–99%. Using the same water to repeatedly wash meat is unacceptable. The meat is hung on hooks and washed with clean running water from a fire nozzle, hose or a special shower brush. You can also wash the meat in baths with nylon or grass brushes. Washed carcasses are washed with cold water (temperature 12–15 °C) for cooling. Then they are dried and cut.

The carcasses are dried with circulating air passed through filters, the temperature of which is from 1 to 6 °C. In small enterprises, meat is placed on grates located above washing baths, or hung on hooks and dried in air or with cotton napkins. Drying prevents the growth of microbes; in addition, when cutting the meat does not slip in your hands.

Division into parts. After drying, the carcasses are divided into parts (cuts) depending on the properties of muscle and connective tissue (suitable for frying, boiling, stewing, preparing meat, etc.) and on the characteristics of the anatomical structure (loin of small livestock carcasses with rib bones - for preparing natural and chopped cutlets, whole brisket - for stuffing, boneless pulp - for cutting portioned and small-sized semi-finished products, etc.).

Boning. Individual parts of the carcass are subjected to full or partial boning (removal of tubular, pelvic, scapular bones, etc.).

Trimming and cleaning. After deboning, trimming is performed - removing coarse films and tendons and stripping - leveling the pieces of resulting meat.

General techniques for preparing semi-finished meat products. Semi-finished meat products are divided into the following groups:

Large pieces (stuffed brisket; thick edge, thin edge - roast beef, etc.);

Portioned semi-finished products, consisting of one or two pieces, prepared for heat treatment, can be natural (steaks, fillets, natural cutlets, etc.) and breaded (schnitzels, rump steaks, chops, etc.);

Small pieces (beef stroganoff, stew, goulash, azu, etc.);

Chopped (from natural chopping and cutlet mass).

When preparing them, a number of special techniques are used (cutting, loosening, beating, etc.).

Slicing. Semi-finished products are cut across the fibers of muscle tissue, which causes less deformation of the pieces during heat treatment and easier chewing. In this case, muscles with a simple structure (tenderloin) are cut at an angle of 90°; muscles that have a single-pinnate structure (thick and thin edges, etc.) - at an angle of 45°; muscles of a more complex structure (the shoulder part or triceps muscle, the lateral piece of the hip part, etc.) are cut by changing the angle of the knife depending on the direction of the fibers.

Loosening, beating. When preparing semi-finished products, parts of the meat that have coarser connective tissues are loosened. To do this, they are beaten using special hammers, hoes, etc. or the surface is cut with a knife or special devices (machines for loosening meat). In the latter case, shallow cuts are made on the surface, the piece is turned over and cuts are made on the other side at an angle of 90°. Loosening allows you to mechanically destroy the structure of the perimysium in parts of the carcass, which makes it easier to bite and chew the finished product. During the beating process, the thickness of the pieces is equalized and their surface is smoothed, which promotes uniform heating of semi-finished products and, in addition, they better retain their shape during heat treatment.

Breading. To reduce moisture loss and obtain a beautiful crust on the surface of the product during frying, breading (coating) is used. Semi-finished meat products are breaded: in flour (meatballs, etc.); in ground breadcrumbs or grated stale wheat bread.

6.1. Cutting beef sides and quarters

Division into cuts. Beef half carcasses are divided into the following cuts: shoulder, neck, brisket, back-costal (forequarter), as well as hip and lumbar (hindquarter).

Cutting a half carcass begins with dividing it into two quarters - fore and hind. The division line runs along the last rib and between the 13th and 14th vertebrae, with all ribs remaining in the anterior part (Fig. 6).

Rice. 6. Beef half carcass

1 – cervical part; 2 – subscapular part; 3 – dorsal part of the longissimus dorsi muscle, or thick edge; 4 – lumbar part of the longissimus dorsi muscle, or thin edge; 5 – tenderloin; 6 – hip part (a – inner piece; b – outer piece; c – side piece; d – upper piece); 7 – flank; 8 – edge;

9 – brisket; 10 – scapular part (e – shoulder; e – shoulder)

To do this, cut through the flesh of the flank against the 13th (last rib), then along the back line of this rib the flesh is cut to the spine, cutting it at the joint of the 13th and 14th vertebrae.

The scapular part is separated along its contour. To do this, cut the muscles connecting the scapular part with the brisket, cut the muscles located along the line that runs from the ulnar tubercle to the upper corner of the posterior edge of the scapular part, and the muscles lying along the upper and anterior edges of the scapular part, then the scapular part is pulled away from the body and cut the muscles located under the humerus and scapula bones.

The cervical part is separated along a line passing between the last cervical and 1st dorsal vertebrae. To do this, cut through the flesh to the spine along the line of the spinous process of the 1st dorsal vertebra to the protrusion of the sternum, then cut the articulations of the last cervical vertebra with the 1st dorsal vertebra.

The brisket is cut along a line running from the end of the 1st rib to the end of the last (at the junction of the cartilage with the ribs).

The dorsal costal part remains after the separation of the scapular, cervical parts, and brisket and includes the dorsal part of the longissimus dorsi muscle (thick edge), the subscapular part and the edge. The lines of separation of the dorso-costal part are: anterior - in a straight line at the last cervical vertebra; posterior - along the last rib and between the last dorsal and 1st lumbar vertebrae; lower - along a line running from the end of the 1st rib to the end of the last (at the junction of the cartilage with the ribs).

The hip part is separated along a line passing directly in front of the maklak (iliac tubercle) between the last lumbar and 1st sacral vertebrae in the direction of the knee joint of the hind leg. In this case, the flank and other adjacent muscles are cut along the contour of the leg in the direction

ilium to the spine, then cut the joints of the latter

lumbar vertebra with the 1st sacral vertebra.

Lumbar part - part of the longissimus dorsi muscle (thin edge) with the flank remains after separation of the hip part from the hind quarter of the carcass.

The resulting cuts are deboned, divided into parts, trimmed and trimmed.

Boning and trimming the forequarter of a beef carcass. The scapular part is placed on the table with the outer side down, the meat and tendons are cut off from the radius and ulna bones. After this, the joints of these bones with the humerus are cut and separated, then the meat is cut off from the edges of the humerus, the joints with the humerus are cut and broken, separating the scapula. To do this, they rest their left hand on the humerus, and with their right hand they tear off the shoulder blade from the meat. After separating the shoulder blade, the humerus is cut out of the meat. From the resulting pulp, cut off the sinewy part taken from the radius and ulna bones. The rest of the meat is cut into two large pieces - the shoulder part, separated from the humerus and the back edge of the scapula, and the shoulder part, removed from the scapula.

Large pieces of the shoulder part, after deboning, are veined and cleaned, highlighting: the shoulder part (wedge-shaped muscle); shoulder part (two oblong muscles connected by a film).

The neck part is processed as follows: the meat is cut off in a whole layer, trying to completely separate it from the vertebrae; cut meat is veined - tendons and remnants of periosteum are removed.

The brisket is separated by cutting off the flesh in one layer from the breast bone and costal cartilages.

The remaining dorsal costal part is deboned, cutting through the flesh along the spine along the spinous processes to the base of the ribs. Then the flesh is gradually cut off from the ribs in a whole layer. The removed pulp is divided into the subscapular part, the thick edge, and the hem.

At the thick edge, all adjacent muscles and tendons, including the superficial shiny tendon, are separated. When trimmed, the thick edge is a layer of meat of an irregular rectangular shape; hem – a thin muscle layer of a rectangular shape; the subscapular part is square in shape.

Boning and trimming the hind quarter of a beef carcass. The lumbar part of the longissimus dorsi muscle is cut from the lumbar vertebrae. To do this, cut the meat along the spinous processes to the spine, then cut it off the bones in a whole layer along with the flank. The removed layer of pulp is cut along a line passing 1 cm below the transverse processes, dividing it into a thin edge and flank. Selected large-piece semi-finished products live. At the thin edge, all adjacent muscles and tendons, including the superficial shiny tendon, are separated. When trimmed, the thin edge is a rectangular layer of meat.

Flank is a muscle layer located in the lower abdominal part of the carcass.

Hip part. The meat and tendons of the tibia, starting from its outer end, are cut, the articulations of this bone with the femur are cut, after which the tibia is separated, the meat and tendons are cut off from it, then the ilium is separated and, cutting the meat from the bone, it is separated. Next, the meat is cut along the thigh bone and the muscle located on the back of the bone (the inside of the leg) is separated, after which the thigh bone is cut out. The rest of the pulp is cut into three parts: side, outer, top. The lateral part is located on the front side of the femur; outer - on the outside of the same bone, upper - on top, on the ilium of the pelvis.

After separating the bones, pieces of meat are cleaned of tendons, excess fat and edges. The stringy meat is cut off from the outer part and the coarse tendons from the inside are removed. At the top, the rough tendons and inner tendon layer are cut off, and the thin surface film is left. The intermuscular connective tissue is left at the inner part.

As a result of cutting, deboning and trimming of beef sides, the following large-piece semi-finished products are distinguished: shoulder (shoulder and shoulder), brisket flesh, dorsal part of the longissimus dorsi muscle (thick edge), subscapular part, trim (for carcasses of the I fatness category), tenderloin (iliac muscle ), lumbar part of the longissimus dorsi muscle (thin edge), upper, inner, outer and side pieces of the hip part, cutlet meat.

Cutlet meat includes: neck meat, flank meat, trimmings obtained by deboning the carcass and stripping large-sized semi-finished products, as well as the trimmings of carcasses of the II fatness category.

Culinary uses of beef parts. Cleaned meat is sorted according to culinary use. The culinary use of carcass parts depends on the quantity, structure, and composition of connective tissue.

Tenderloin is the most tender part of the carcass; it is used for frying whole, in natural portions and small pieces.

Thick and thin edges fry

primary processing of statistical data. Histograms, polygons and empirical distribution functions.

Information support for economic analysis. Systematization and processing of economic information

Experienced mushroom pickers treat a walk in the forest as a certain ritual. Families can spend hours walking and picking mushrooms, and at home carefully and lovingly clean them. They pay special attention to each one and wash them thoroughly. But not everyone knows how to process mushrooms correctly. If there are doubts about the quality, the product should not be consumed under any circumstances; it is better to throw it away immediately.

Cleaning mushrooms from debris

Mushrooms spoil very quickly, so you need to prepare them for storage quickly. A walk in the forest is a tiring activity; after returning home you want to lie down and relax. How to process mushrooms in the forest? To save time, it is worth starting processing immediately after they are picked. To do this, you need to clean each mushroom from debris and leaves, and if the skin on the cap is easily removed, then it can be removed. The mucous top must be cleaned and the film removed. Naturally, in the forest you need to spend more time walking, but at home you can relax a little.

Preparing mushrooms

After arriving home, you should immediately distribute them by type to make it easier to figure out how to process mushrooms and what to cook from them. Then you need to take a sharp knife and cut out all the dark places, and also check the product for the presence of insects or worms. The caps must be carefully wiped with a brush or brush, and then the tip of the stem must be cut off.

When all the mushrooms are cleaned, they should be washed thoroughly. But this must be done with extreme caution, since a long stay in water will not have the best effect on the quality, and their taste will change slightly. The mushrooms must be placed in a colander and rinsed a little with cold water, and then allowed to drain.

If you know how to properly process mushrooms, then the juice that remains should not be thrown away. It can be used to prepare other dishes.

If there are a small number of wormholes on the mushrooms, the product should be soaked in cold water, after adding salt. Then the worms will come out and remain in the container with water. In the case where the mushroom is very difficult to wash, since it is excessively contaminated, it can be placed in water and left for some time.

It is more convenient to wash in a basin or in a large saucepan. It is important that the mushrooms are covered with water. To prevent them from floating up, you can put plywood or a board with a small weight on top. Once the leaves and other debris are soaked, it will be very easy to separate them.

Those mushrooms that are intended for pickling must be soaked. For milk mushrooms, you should scrape off the top black layer with a knife, and for buttermilks, remove the films from the caps. When thinking about how to process volushka mushrooms, you should remember that they are soaked raw and then pickled.

Those species that contain milky bitter juice need to be soaked for 2-3 days, changing the water at least three times a day. It is better to place the container in a cool place so that the mushrooms do not sour.

Experienced mushroom pickers claim that soaking is not as beneficial as is commonly believed. This is due to the fact that along with bitterness, nutrients and protein substances leave, the nutritional value of the product decreases, and the mushroom becomes soft and flabby. Therefore, experts do not recommend soaking for more than 2 days. If you figure out how to process mushrooms, then after cooking they will always turn out delicious.

When sorting, you need to pay special attention to whether there are any poisonous species in the basket. Some toadstools are very similar to russula. You can distinguish them by their stem: if the russula is real, its stem is straight to the very base, while in a false mushroom it expands downward. It will also be useful for beginners to know that the skin of the toadstool cap is removed from the edge to the center. If there are doubts about the quality, you should never use them; it is better to throw them away immediately. You should not collect those mushrooms that grow near highways or landfills: they can cause severe poisoning.

Preparing for salting

Inexperienced cooks are often concerned about how to properly process mushrooms for pickling. After cleaning, they need to be placed in a container for soaking; large ones should be cut into pieces. Red-legged russulas can be very hot, so it is better to place them in boiling water for a few minutes. The yellow ones don’t need soaking; just peel them, boil them and put them in the refrigerator. It is better to discard old and flabby mushrooms immediately.

Pickling

Most often, tubular types that do not contain bitterness are pickled. Small mushrooms are marinated separately, and large ones should be cut into pieces. The legs need to be separated from the caps, and they can be marinated either together or separately. Mushroom pickers advise selecting the caps and using the stems for preparing other dishes.

If the boletus is young, it is necessary to remove the lower film. It is more convenient to do this with the tip of a thin knife. The stem should be left a couple of centimeters from the cap.

Those mushrooms that will be pickled cannot be washed, as they will absorb water, which is extremely undesirable. It is better to wipe them with a damp cloth.

How to dry mushrooms?

To dry the product, you need to know how to process fresh mushrooms. A product that is not properly prepared for storage will quickly deteriorate. For drying, tubular types (white, boletus, boletus) or lamellar (russula, honey mushrooms or chanterelles) are most suitable.

It is better to dry strong, not old mushrooms without damage. They should never be soaked or washed. To remove dirt and debris, use a damp cloth. Mushrooms are dried separately for each type, if necessary, cut into pieces. Hats can also be divided into parts. In order for the mushrooms to dry faster, their thickness should be 3-5 mm. Cut conveniently with a sharp knife, placing the spongy side up.

Preparing porcini mushrooms

They are very tasty, nutritious and are highly respected by chefs. But not everyone knows how to process it. First of all, use a small knife to trim the tip of the stem, grabbing a little on the sides to remove foreign particles.

Use a paper towel to wipe the mushroom and remove small particles of debris. If drying is intended, the product should not be wetted.

To check if the mushroom is wormy, you need to trim the stem. If the caps are very large, you can cut them into pieces. In cases where the contamination is very strong, it is necessary to boil the product for some time or soak it in salt water.

When thinking about how to process porcini mushrooms, you should use a toothbrush. It removes debris well and does not damage the cap.