Description of the technological process for the production of "Jellied chicken"

Technological scheme for the preparation of "Jellied chicken"

Description of the technological process of preparing "Jellied chicken"

Gutted chicken carcasses are defrosted, washed and placed in a container for cooking with hot water (200-250 liters per 100 kg of product), quickly brought to a boil, and then the heat is reduced. Remove the foam from the boiled broth, add chopped roots, onions, salt, cook at a low boil until cooked, after which the cooked carcasses are removed from the broth, allowed to cool. The chicken flesh is separated from the skin, cartilage and bones and cut into thin slices. The broth is filtered and prepared gelatin is added, it is allowed to boil again. Layers lay chicken, chopped vegetables and lettuce, pour broth into molds. Leave in the cold to harden.

Product calculation

The calculation of the products was made taking into account the yield of the finished dish per 100,000 g. (100 kg.)

Grocery calculation for the preparation of "beef jelly".

Table 1.4.1.1: “Product norms taken into account the yield of a dish per 100,000 g (100 kg.)”

Table 1.4.1.2: "Calculation of the consumption of raw materials, the yield of a semi-finished product and a finished product, taking into account 100,000 g. (100 kg.)"

66*Weight of boiled products.

Grocery calculation for the preparation of "Jellied zander"

Table 1.4.2.1: “Product norms taken into account the yield of a dish per 100,000 g (100 kg.)”

Table 1.4.2.2: "Calculation of the consumption of raw materials, the yield of a semi-finished product and a finished product, taking into account 100,000 g. (100 kg.)"

Grocery calculation for the preparation of "Jellied chicken"

Table 1.4.3.1: "Product norms taken into account the yield of a dish per 100,000 g. (100 kg.)"

Table 1.4.3.2: "Calculation of the consumption of raw materials, the output of the finished product, taking into account 100,000 g. (100 kg.)"

4400 * Waste and wastage from washing, removing stalk, top, pressure marks, sunburn and

portioning.

Analysis of technological processes for the production of jellied dishes

The rational use of various technical means is of great importance for the growth of labor productivity and the efficiency of the production of jellied dishes. Since the preparation of jellied dishes has many common technological production processes, it is necessary to mechanize and automate them.

To do this, in the culinary workshop for the production of jellied dishes, the following must be installed:

Production tables for portioning pieces of a raw product, for cutting a boiled product, for manual cleaning of vegetables;

Defrosters for defrosting fish and chicken;

Washing baths for washing raw materials;

Vegetable cutting machines for cutting raw vegetables and

chafing;

Cooking kettles necessary for cooking directly jellied dishes and preparing gelatin;

Meat grinders for grinding meat;

Filtering devices for filtering broths and gelatin;

Racks for placing jellied dishes during their cooling;

Refrigerating cases for short storage of jellied dishes.

Aspic of poultry or game, or meat products in the form rich in such vitamins and minerals as: vitamin A - 66.7%, vitamin B2 - 16.7%, vitamin B5 - 14%, vitamin B6 - 15%, vitamin B12 - 20%, vitamin PP - 34.5%, potassium - 11.3%, phosphorus - 25.5%, iron - 18.3%, cobalt - 60%, chromium - 12.2%, zinc - 13.1%

What is useful Aspic from poultry or game, or meat products in the form

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Ministry of Education and Youth Policy

Stavropol Territory

State budgetary professional educational institution

"Kislovodsk State Multidisciplinary College"

COURSE WORK

Topic: "Development of the range and technology for the preparation of cold jellied dishes"

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

Completed by a student

Kubanova Alina Umaralievna

Work manager

Fedorova Angelina Grigorievna

Kislovodsk 2016

Introduction

1. Theoretical foundations of technology

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

1.2 Classification of dishes. Product range

1.3 Commodity characteristics of raw materials and products

2. Technological processes for the preparation of culinary products

2.1 Organization of the workplace when preparing meals

2.2 Mechanical cooking of raw materials

2.3 Features of cooking dishes on the topic being developed

3. Sales of finished products

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

3.2 Storage conditions for ready meals

4. Drawing up regulatory and technological documentation

4.1 Technological map No. 1 "Jellyfish"

4.1.1 Technical and technological map

4.1.2 Technological process

4.1.3 Execution, submission, sale and storage

4.1.4 Quality and safety indicators

4.2 Technological map No. 2 "Jellied veal"

4.2.1 Technical and technological map No. 1

4.2.2 Technological process

4.2.3 Execution, submission, sale and storage

4.2.4 Quality and safety indicators

Bibliography

Application

Introduction

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

Cold meals and snacks are usually served at the beginning of the meal. In the menu of breakfasts and dinners, they can be the main dish.

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

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

Course objectives: to study the physical, chemical and organoleptic characteristics of the raw materials used for the preparation of cold aspic dishes, for this: the importance of cold aspic dishes in the nutrition of culinary products; features of their design and vacation; classification of culinary products; conditions and terms of storage; development of production technology.

Previously, for the production of this type of product, fish of the sturgeon family and large small-boned partial fish served as raw materials. In recent years, many species of marine and oceanic fish (sea bass, cod, haddock, horse mackerel, etc.), as well as seafood (small Antarctic shrimp meat, Okean protein paste, etc.) have been used for the production of jellied fish.

1. Theoretical foundations of technology

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

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

In Russia they made different jellies - both meat and fish, using crumble in them.

Solid in terms of material and taste, these dishes did not have an attractive front view and remained common folk dishes for a long time.

French chefs who worked in Russia used the idea of ​​aspics, processing jellies in such a way that they turned them into a new dish.

First of all, they refused crumbling, on the contrary, they began to choose the best, most delicious, beautifully cut pieces of fish.

Then French chefs introduced the clarification of broths.

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

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

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

Gelatin is a mixture of peptides, a derivative of collagen.

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

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

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

So it’s good to have a snack with aspic.

Gelatin contains two more rare amino acids, hydroxyproline and oxylysin, and is rich in iron and calcium.

However, you should not abuse jelly dishes. They are high-calorie, but not nutritious, because they do not contain all the amino acids necessary for a person.

Gelatin increases blood clotting. For others, this is only beneficial, but for someone, extra pounds and blood clots are useless.

In addition, gelatin contains oxalates and can provoke the formation of kidney and gallbladder stones.

So there is no need to eat a lot of aspic. He is not designed for this.

Aspic is not food, but an appetizer designed to stimulate appetite. Eat a bite and that's it.

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

1. 2 Classification of dishes. Product range

range of cookery semi-finished products

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

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

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

Before clarification, vinegar is sometimes added to the broth, which improves the taste of the jelly and contributes to its clarification.

The clarified broth is filtered.

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

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

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

Use boiled tongue, boiled veal, boiled beef.

Jelly is prepared on concentrated meat broths. Soaked gelatin is dissolved in hot broth.

Lighten the broth with egg whites. If the jelly is intended for the preparation of game dishes, then chopped game bones are added to the guy.

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

The product range is very diverse:

jellied dishes from fish and non-fish products;

jellied meat; eggs

aspic; mushrooms and vegetables in aspic;

jellied languages;

jellied poultry;

jellied game, etc.

Technological map No. 1 "Jellyfish"

Technological map No. 2"Jellied veal"

Technological map No. 3. "Jellied bird"

Technological map No. 4. "Jellied stellate sturgeon"

Technological map No. 5. "Aspic of meat products"

Technological map No. 6. "Jellied Shrimp"

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

2 . Technological processes for the preparation of culinary products

2.1 Organization of the workplace in the preparation of dishes

Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. So, in a 1st class restaurant, at least 10 dishes should be included in the assortment of cold dishes daily, and 15 dishes of the highest class. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, compotes etc.), cold drinks, cold soups.

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

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

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

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

2. 2 Mechanical culinary processing of raw materials

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

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

Cold (primary) processing of products : Cold processing of products consists in the processes of sorting, defrosting, washing, cleaning, grinding, shaping, etc. Frozen meat is defrosted (defrosted) in special refrigerating chambers (defrosters) at temperatures from 0 to 6 ° C with a gradual increase in temperature in the thickness of the meat. Do not defrost meat carcasses in water or near heating equipment. The defrosting process lasts 1-3 days, depending on the size of the carcass and the temperature inside the meat. In the absence of a defroster, defrosting is allowed on the tables of the meat shop at a temperature not higher than 18 ° C for 18-30 hours. It is recommended to use a shower brush for this purpose. Next, the deboning of the carcass is carried out (separation of the pulp from the bones) and trimming (removal of tendons, films).

Offal is thawed at 15--18 ° C, laid out in trays in one row. Defrosting is considered complete when the temperature reaches 2--3 ° C. Then the by-products are cleaned from vascular bundles, films, washed, some by-products are pre-scorched (legs, ears, heads), the kidneys are cut lengthwise and soaked in cold water for 2 --3 hours

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

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

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

Corned beef is subjected to soaking in pieces up to 1.5 kg in cold water with a change of water 3--6 times within 20-24 hours. Water should be taken 2 times more than the mass of corned beef. In the warm season, the duration of soaking is reduced to 6 hours with a more frequent change of cold water.

Soaking of salted fish is carried out in cold running water (12 ° C) for 5-6 hours. Soaked salted fish is not subject to storage and transportation, it must immediately undergo heat treatment.

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

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

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

Products that have undergone cold processing should be subjected to heat treatment as soon as possible, or, if required, consumed raw (Table 17).

Under the action of high temperature, a number of processes occur in products (due to swelling and changes in the structure of proteins, splitting of protopectin, swelling and gelatinization of starch), in which the color, smell, taste of products changes, and the consistency softens. Products acquire the ability to better digestion, microorganisms present in raw products and semi-finished products are destroyed.

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

Two main types of heat treatment are used - boiling and frying (roasting). Combined types of heat treatment are also widespread - stewing, baking, frying or baking boiled foods, blanching, etc.

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

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

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

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

Pate is prepared from hot liver fried to full culinary readiness by grinding it in a meat grinder designed for boiled meat (marking - "VM"). Then the mass is formed. Patés are prepared baked and without baking.

A good nutrient medium for microorganisms are aspic dishes, herring oil, pancakes with meat. In this regard, the preparation of jelly, pate, pancakes with meat, jellied meat and fish dishes in the warm season (May-September) can only be done with the permission of the sanitary and epidemiological service.

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

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

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

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

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

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

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

To fill the fish, a gelling solution or lanspig is used, which is prepared on the basis of the broth obtained by cooking the waste from the butchering of fish (heads, spinal bones, fins), with the addition of vegetables, spices, gelatin and other components.

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

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

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

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

Packing of fish and garnish in foil molds or polymer-coated cardboard boxes is done manually. The containers filled with these components are fed through the conveyor to the filling with lanspeg.

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

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

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

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

Abroad, fish aspics are produced not only from boiled fish, but also from fried and smoked fish, etc. The raw materials for the preparation of aspics, for example, in the GDR are herring, mackerel, smelt, carp, prickly shark, eel, and shrimp.

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

In recent years, there has been an expansion of the domestic range of aspics. It is proposed to produce aspic using salted fatty herring and Far Eastern salmon, spicy salted mackerel, meat of small Antarctic shrimp.

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

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

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

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

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

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Comparative analysis of the range of cold dishes and snacks of European cuisine in the restaurants of the city of Omsk. Substantiation of recommendations for updating the restaurant menu. Development of technological maps of branded dishes and snacks in order to introduce them into the menu of the enterprise.

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Technological scheme of the centralized production of cold soups. Characteristics of the recipe, assortment and implementation rules. Technology of dishes from boiled and steamed vegetables, potatoes and mushrooms. Features of the preparation of gelled sweet dishes.

59. Preparation and distribution of cold meat and poultry dishes. Vacation, quality requirements, implementation deadlines.

Cold snacks are prepared from gastronomic meat products, boiled and fried beef, veal, pork, rabbit, poultry and game. Lamb is rarely used for cooking cold dishes, since its fat has a very high melting point. The nutritional value of these appetizers is very high, since they contain up to 30% of proteins (boiled and fried meat, pates), vegetable side dishes enrich them with vitamins and mineral salts, and sauces (horseradish, mayonnaise) give a spicy taste.

Gastronomic meat products (ham, smoked loin) are peeled, cut and served with a garnish of fresh, salted and pickled cucumbers, tomatoes, lettuce or boiled vegetables and green peas seasoned with mayonnaise sauce.

Cold dishes from boiled and fried meat

Prepared from beef of the 1st grade, pork, veal and sometimes lean lamb. In this case, tenderloin, thick and thin edges (beef), the flesh of the hind leg and loin (veal and pork) are used. The meat is fried and boiled in large pieces and cut into pieces after cooling. Served with garnishes of cucumbers, tomatoes, green salad, boiled vegetables and sauces (mayonnaise with gherkins and horseradish). A dish of beef fried in a large piece is called roast beef.

Roast beef sometimes not fully cooked. When serving, they decorate with meat jelly, garnish with fresh and pickled cucumbers, boiled vegetables and planed horseradish.

boiled tongue without cooling, immerse in cold water and cleanse the skin. Then cooled, cut into portions and served with vegetable side dishes, green peas, and horseradish sauce separately.

small game for cold dishes, fry until golden brown on the stove, and then bring to readiness in the oven. Served with pickled fruits, soaked lingonberries, vegetable salads, pickled and pickled cucumbers and garnished with herbs. one

Large poultry (goose, turkey, duck) fried whole in an oven, periodically basting with the released fat and juice. Then cool, chop into portions, stack.

piglets for the preparation of cold dishes boiled whole. To do this, they are scalded, singeed, gutted, washed and soaked. Then the carcasses of the pigs are rubbed with lemon, wrapped in a towel or parchment, tied with twine and boiled for about 1 hour. To preserve the white color, the meat of the pigs is salted before the end of cooking. Cool and store in salted broth. Boiled piglets are chopped into portions, served with vegetable side dishes and horseradish seasoned with sour cream.

Assorted meat served on oval platters. Slices of various products are laid on them: boiled and fried meat, boiled tongue, poultry, etc. Garnished with pickled and pickled cucumbers, boiled vegetables seasoned with mayonnaise, cabbage salads, decorated with herbs and lettuce. Mayonnaise or horseradish sauce is served separately.

Jellied dishes prepared from meat products, cut into portions or small pieces. Jelly can be light or dark. Light is used for cooking aspic dishes from poultry, piglets, and dark - from beef, veal and game. Jelly is a gluten jelly cooked in concentrated meat broths. Broth for dark jelly is made from fried bones. Meat products are cooked in the same broth. During the cooking process, carrots, onions and white roots are added, which are fried without fat for dark jellies.

The products of caramelization of sugars and melanoidins formed during frying give the broths a brown color. Soaked gelatin is dissolved in hot broth. Lighten it with a brace of proteins. If the jelly is intended for the preparation of game dishes, then chopped game bones are added to the guy. When clarifying the broth, spices (bay leaf, allspice, cloves) and vinegar are introduced. The latter gives the jelly a more pronounced taste and contributes to better clarification. You can make jelly without gelatin if you boil the broth from pigskin, which consists mainly of collagen. When cooking such a broth, up to 40% of collagen passes into glutin.

There are two ways to prepare jellied meat and poultry dishes:

Fried veal or boiled tongue is cut into 1 - 2 pieces per serving, a thin layer of jelly is poured onto a baking sheet; when it hardens, meat products are put in, each piece is decorated with herbs, boiled vegetables and jelly is poured;

In a mold, they make a “shirt” of jelly, put meat products cut into small cubes, and pour jelly.

Forms with frozen jelly are immersed in warm water for a few seconds, the aspic is taken out and placed on a dish. Horseradish sauce is served separately.

Beef, veal, aspic tongue. Beef or veal fried in a large piece is cut across the fibers into portions. The boiled tongue is peeled and cut, holding the knife at an angle of about 30 °. Prepared chilled products are placed on baking sheets, decorations made of greens, lemon, cucumbers, boiled carrots soaked in jelly are fixed on them and cooled. Then the jelly is poured so that it covers the products with a layer of about 0.5 cm. When the jelly hardens, each piece is cut with a knife so that the edges are corrugated. The jellied spatula is transferred to a dish or plates and garnished with pickles, boiled vegetables with mayonnaise, lettuce, garnished with herbs and lettuce. You can cook aspic in forms in pieces or cut food into cubes. Horseradish with vinegar is served separately.

Bay pig. The boiled pig is cut into portions and placed on baking sheets with the skin up. Then the jelly is poured in a layer about 1/3 of the height of the pieces of the piglet, the decorations are strengthened and cooled. From above, the pieces are covered with a mesh of jelly. For banquets, whole boiled piglets are cut into pieces along and then across. Each piece is smeared with jelly and placed on a dish so that the whole carcass is again obtained. Olives are inserted instead of eyes. The piglet is cooled, decorated and covered with a net of light jelly.

Jellies. One of the most common Russian snacks. They are prepared from beef, pork, organ meats, poultry. For cooking jelly, a fetlock joint, beef ears, pork lips, skin from pork carcasses and smoked rolls, offal (diaphragms, scars), beef, pork and mutton heads are used. They are cooked for a long time, so a significant part of the collagen contained in the products has time to turn into glutin and, despite the fact that its gelling ability decreases with prolonged heating, the resulting broths solidify when cooled without the addition of other gelling substances. If the jellies are cooked from meat (beef or pork), then gelatin (about 1%) is introduced into their recipe.

The processed by-products are washed, chopped, poured with cold water (2 liters of water per 1 kg of offal) and boiled at a low boil for 0-8 hours, periodically removing fat. The pulp is separated from the cooked offal, finely chopped or minced in a meat grinder, combined with broth, salted and boiled for at least 45 minutes. At the end of boiling add spices (bay leaf, pepper). Before pouring the jelly on baking sheets or into molds, chopped garlic is introduced, which is not only a flavoring seasoning, but also protects the jelly from spoilage due to the presence of bactericidal substances. Served with horseradish seasoned with vinegar.

Stuffed chickens (galantine) and piglets. The skin is removed from the chicken carcass by cutting it on the back. Pulp of chicken, pork or veal is passed 2-3 times through a meat grinder with a fine (knell) grate, wiped, eggs are added, then milk and knead well. Minced meat is seasoned with salt, pepper and nutmeg (in powder). Peeled pistachios and diced bacon are added to the minced meat. You can also add boiled tongue, cut into cubes. The chicken skin is filled with this stuffing, the incision is sewn up, the product is shaped into a carcass, wrapped in a napkin, its ends are tied and the carcass is tied with twine.

Prepared stuffed chicken is poured with cold broth, brought to a boil and cooked at a low boil for about 1 - 1.5 hours. Readiness is determined by the fact that the tissue begins to separate from the chicken. Boiled chicken is cooled in broth, put under a light press and put in the refrigerator. Then unroll and cut into portions. Served with mayonnaise sauce with gherkins.

The pig for stuffing is cut along the abdomen and the bones are removed. The abdomen is sutured, leaving a small hole in the middle. Through this hole fill the carcass with minced meat (see above) and then cook in the same way as stuffed chicken.

Pates. Two types are prepared: from the liver and from the liver with the addition of chopped veal, pork, lamb, poultry or game. Beef liver contains 17 - 20% proteins, including 15 - 16% complete. When fried, its mass decreases by 23%, so the protein content in fried liver reaches 22 - 26%. The liver is very rich in vitamins A (55 mg%), B 2 , B 12 , PP, pantothenic acid, biotin, choline, pyrodoxine. Therefore, pates are among the most nutritious cold appetizers.

To prepare a liver pate, the latter is fried together with bacon and chopped vegetables (carrots, onions), passed twice through a meat grinder with a fine grate, butter is added and mixed. On vacation, the pate is sprinkled with chopped boiled eggs and herbs.

To prepare pates with meat products, the liver is fried and crushed. Separately grind the raw pulp of poultry, game or meat in a meat grinder and combine them with the liver, add a little broth and beat well. Pieces of bacon, spices are added to this mass and mixed. Unleavened pastry is rolled out, put on minced meat, covered with the same dough, molded in the form of kulebyaki. Holes are made in the dough for steam to escape, the pate is baked in an oven. The finished pate is cooled, the gaps between the dough and minced meat are filled with semi-hardened dark jelly. You can bake pate in special forms or in the form of pies. Before serving, it is cut into portions. Separately, you can serve fruit sauce with wine.

Cheese from game and poultry (fromege). Poultry (hens) or game (grouse, white partridges, black grouse, pheasants) are fried, the pulp is removed from the carcasses and passed 2-3 times through a meat grinder with a fine grate. Then add grated cheese (Soviet, Dutch, etc.) and butter, mix thoroughly, add wine (madera), ground nutmeg, strong broth and beat thoroughly. The prepared mass is laid out in molds and jelly is poured.

Cold dishes and snacks, as well as semi-finished products for them, are stored in refrigerated cabinets at a temperature of 0 - 6 ° C in porcelain or enameled dishes (without cracks and broken enamel), covered with a lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets

Meat and fish cold dishes with a side dish, as well as seasoned with sauces, can be stored for no more than 30 minutes. Prepared products for decorating salads can be stored in the cold for no more than 12 hours. The maximum shelf life of seasoned salads from boiled vegetables is 30 minutes, from raw vegetables - 15 minutes.

Aspic, jellies, fish under mayonnaise, under marinade, mushrooms are stored for a day.

In jellied meat, jelly is elastic, transparent, with the taste and aroma of concentrated broth, without turbidity (especially around lemon slices), its layer is at least 0.5 - 0.7 cm, for meat products the surface should be without color changes (greening, dark spots, etc.); in jelly, jelly should be dense, well frozen, and the products are finely chopped and evenly distributed throughout the mass. In dishes seasoned with mayonnaise, there should be no signs of its delamination (yellowing).

Jellied poultry

Jellied chicken

Compound: chicken - 1 kg, gelatin (soaked in 1/2 cup cold water) - 1 tbsp. spoon, carrots - 1 pc., hard-boiled egg - 1 pc., green peas, mayonnaise, parsley, spices: parsley root - 1 pc., bay leaf, ground black pepper, salt.

Wash and divide the chicken into sufficiently large pieces, pour water over them so that it completely covers the meat. Then put on fire until the water boils, be sure to remove the foam. Add salt and spices. Boil the broth over low heat in a covered saucepan. After the chicken is ready, it should be removed, the bones separated, and the meat put in special molds, which are rinsed with cold water before that. Garnish the meat with neatly chopped egg slices, green parsley leaves, boiled carrot slices and green peas. Strain the broth, add pre-soaked gelatin, put on fire again, bring to a boil, but do not boil. Next, molds with meat are poured with broth and placed in the cold until solidified. To make the meat of an old bird more juicy and tender, you need to put the carcass in water with vinegar for about 1 hour before cooking or rub it with lemon juice both inside and out. Serve the finished dish with mayonnaise.

Simple aspic from poultry

Compound: chicken breast - 1 pc., chicken legs - 2 pcs., carrots - 2 pcs., salt and pepper to taste, bay leaf, gelatin - 30 g, hard-boiled eggs - 2 pcs., corn and peas - 150 each g, fresh parsley.

Bring 1 liter of water to a boil in a saucepan, add chicken and carrots. Season with salt and pepper to taste, add bay leaf. Boil the broth for about an hour over very low heat under the lid. Strain the broth, add gelatin and stir until completely dissolved. Separate the meat from the bones and cut into cubes. Peel the boiled eggs and cut them into pieces. Drain the liquid from the corn and peas. Remove the carrots from the broth and cut into cubes. Put meat, carrots, green peas, corn and eggs into molds. Sprinkle with finely chopped parsley and pour over the broth. Put in the refrigerator for several hours.

Chicken or game cheese

Compound: chicken - 1 pc., butter - 200 g, hard cheese - 150 g, Madeira - 100 g, nutmeg, salt, pepper, lanspic - 700 g, fume, boiled vegetables.

Remove the flesh from boiled or fried chicken. Turn it through a meat grinder 2-3 times. Combine with grated cheese and butter. Mix thoroughly, add Madeira, nutmeg, fume (concentrated meat broth), mix well again. Pour the cheese prepared in this way into molds or into skewers and let it harden.

When serving, put the cheese on a dish and garnish with lanspic (see Aspic of beef or veal), boiled vegetables.

Jellied goose liver

Compound: goose liver - 1 pc., bacon - 50 g, vegetable oil - 1 tbsp. spoon, milk - 11/2 cups, white wine - 1/2 cup; for jelly: meat broth - 1/2 l, gelatin - 15 g, black peppercorns - 6 pcs., bay leaf - 1 pc., juice from 1/2 lemon.

Add spices to the prepared meat broth, let it simmer over low heat under a lid, then strain, pour in lemon juice and gelatin, dissolved in advance in 2 tablespoons of water. Boil, cool slightly the jelly and pour it into the molds so that it covers only their walls. This is done in the same way as during the preparation of the ham mousse, the recipe of which is placed above. Peel the liver from the film and pour milk for 1-2 hours. When it turns white, it should be transferred to a saucepan with bacon and butter, then pour wine and simmer until the liver is soft. Cool the finished liver, cut into neat pieces and beautifully put in molds. Fill it with the remaining jelly to the very top.

Duck in jelly

Compound: lean duck - 1 carcass, lettuce and parsley: ground meat: veal - 200 g, veal liver - 100 g, pork - 150 g, poultry offal (liver, stomach, heart), roll - 80 g, broth - 100 ml, eggs - 2 pcs., pepper, salt, nutmeg; bouillon: bird bones, bay leaf, aromatic roots (parsley root, onion, carrot) - 100 g, water - 1.5 l, clove bud, salt; jelly: broth - 750 g, protein of 1-2 eggs, 15 g of 3% vinegar; filling: pickles - 130 g, boiled sausage - 200 g.

It is good to clean the duck carcass, singe, gut, wash, dry. Cut off the wings to the first joint, then carefully cut the flesh at the shoulder joint and remove the bones. Also remove the bones from the legs. Put the carcass back up, cut the back lengthwise with a sharp knife and, carefully separating the meat from the bones, remove the skeleton. Carefully cut the meat from the bones. Level the resulting layer of meat with the remaining skin, cut off the meat from thick pieces and put it where it is less. Grate the resulting layer of meat with salt. Broth preparation: peel the vegetables, pour them with water and boil over low heat, add salt and spices at the end of cooking. Filling preparation: soak the bun in a small amount of cold broth. Pass veal, pork, veal liver through a meat grinder 3 times, then offal and squeezed bun. Add the egg, pepper, salt, nutmeg to the minced meat. Mix everything thoroughly until a fluffy mass is obtained. While whipping, gradually pour in 3-4 tbsp. spoons of broth or boiled water. Spread poultry meat on the table and cover it with an even layer of filling, and put pieces of sausage along the edges alternately with cucumber strips of the same size. Twist the meat into a roll and wrap it in a napkin, which should be tightly laced. Put the resulting package into hot strained broth and cook for about two hours (cook old and large poultry even longer). Cool the finished roll in the broth, then take it out and press it with a board with a load. Bouillon boil down to 3/4 volume. Pour the bottom of the dish with a part of the broth, cool. On the resulting jelly put the roll, cut into slices 1 cm thick, again pour the broth and cool. Decorate the edges of the aspic with lettuce or parsley leaves.

Jellied turkey

Compound: turkey meat - 1 kg, onion - 1 pc., bay leaf - 2-3 pcs., salt and pepper to taste, gelatin - 20-25 g, water - 2.5-3 l, garlic.

Pour water over meat. As soon as it boils, let it boil for 5 minutes and pour out the water. Pour again, put the carrots and cook for 3-3.5 hours. It all depends on the turkey, when the meat begins to move away from the bones - it's ready. You can put the onion in the husk in one layer. Then the broth will have a brownish-golden hue. Turkey is generally lean, but the top must be skimmed off. Strain. Soak the gelatin in advance and put in the broth. At the end of cooking, salt, pepper, put a bay leaf. Then separate the meat from the bones and skins, a clean boiled fillet should remain. Arrange on plates, add garlic and refrigerate.

Stuffed chicken aspic

Compound: chicken (medium size) - 1 pc., veal (or pork) - 200 g, roll (without crust) - 1 piece, milk - 1 glass, egg - 1 pc., pepper, salt, carrots - 2 pcs., greens parsley - 1 bunch, broth (prepared for jelly) - 2 cups.

Wash the gutted chicken under running water, chop off the neck, cut off the wings (up to the first joint), and the legs - up to the knees and remove the skin without damaging the integral appearance of the bird. Leave the wings and thighs with bones on the skin. Remove the chicken meat intended for the filling from the bones, remove all the veins, add a small amount of veal (or pork) and scroll through a meat grinder. Add a roll without a crust, previously soaked in milk, mix the mass and scroll through the meat grinder again. Then put the rolled meat mass into a bowl, mix thoroughly (with a wooden spoon), and, continuing to mix, add the egg yolk, salt and pepper to taste, dilute with milk and finally add the egg white (whipped). The mass should be as lush as possible. Sew up a part of the chicken skin, and through the hole left, stuff it with the cooked mass not very tightly. Then completely sew up the skin, wrap the stuffed chicken in a napkin or gauze, put it in a saucepan, pour it with non-hot water, add carrots, parsley, pepper to taste and send it to the stove for an hour and a half to cook over low heat. The boiled chicken should cool down, then you need to get it out of the pan, remove the napkin from it, remove all the threads, cut into small pieces (while trying not to damage the general appearance of the bird). Transfer chicken parts to a festive dish (the back should be at the bottom) and pour over the cooked chicken broth. Cool the rest of the broth separately and decorate the top of the chicken with the resulting jelly.

Jellied chicken with vegetables

Compound: chicken weighing 1.5 kg, pork or veal - 200 g, lard - 100 g, eggs - 2 pcs., leek or onion, a little garlic, pickled cucumber - 1 pc., chicken broth - 2 cups, gelatin - 1 teaspoon; for decoration: green salad, carrots, cucumbers and tomatoes, radishes, dill or parsley sprigs.

Cut the skin on the back of the chicken and carefully, so as not to damage, remove it from the whole carcass, cutting off the base and wings at the end of the legs. Cut the breast fillet into slices and set aside. Remove the bones and boil the broth from them in a small amount of water. All the rest of the meat, together with veal and lard, scroll 3-4 times in a meat grinder with a frequent grate. Add eggs, grated onion and garlic, salt, pepper and a little broth to the minced meat, knead well. Spread out the skin and stuff, interspersing the minced meat with breast slices and circles of pickled cucumbers, from which the seeds have been previously removed. If there is, add more pieces of boiled tongue, ham and chicken liver. Sew up the skin, wrap around the carcass in 2-3 layers of gauze and secure. Place in a saucepan of boiling salted water and simmer over low heat until tender. If you don’t want to waste time stuffing, then we can simply bake the same ingredients in a mold. Boil gelatin pre-soaked in water over low heat for about 30 minutes in strained broth and let cool. Cut the finished chicken into neat slices, put on a dish with sides, decorate with lettuce, green sprigs, slices of cucumbers, carrots, tomatoes, radishes. Pour over the cooled and almost thickened jelly, under a layer of which both chicken and greens with vegetables will be clearly visible.

Aspic with chicken, egg and peas

Compound: chicken legs - 3 pcs., carrots - 1 pc., black peppercorns - 76 pcs., onions - 1 pc., garlic - 3 pcs., bay leaf, salt, peas - 200 g, cloves - 2 buds, eggs - 1 piece, gelatin - 45 g.

Rinse the chicken thoroughly and put in a saucepan, add water and put on fire. Let it boil, remove the foam, put bay leaf, black pepper, cloves, chopped vegetables. You do not need to finely chop the vegetables, as they will need to be taken out. When the broth starts to boil, reduce the heat and simmer for about an hour. Then take out the cooked chicken, let it cool and take it apart, freeing it from the bones. Cut the meat into small pieces. Strain the broth, leave 2 cups, pour the rest into a saucepan, bring to a boil, pour in all the gelatin and, stirring, let it dissolve. Remove saucepan from stove and let cool to room temperature. Then take a mold and pour the broth with gelatin into it, approximately 5 mm. Remove the form for 15 minutes in the refrigerator, during which time the broth will have time to harden a little, but not completely. Then put a circle of boiled eggs and some green peas on the bottom, pour them over with a few tablespoons of broth and put them in the refrigerator again for 15 minutes. Now lay out the chicken meat and pour the broth again. Put in the refrigerator overnight.

Jellied chicken

Compound: chicken - 1 kg, carrots - 1 pc., parsley, celery, salt, pepper 3 peas, bay leaf, gelatin - 20 g, hard-boiled eggs - 2 pcs., pickled cucumber - 1 pc., peas - 200 g.

Rinse the chicken, cut into small pieces, put in a saucepan, add water, add vegetables and seasonings (salt, pepper and bay leaf). Boil for an hour and a half. Separate the cooked meat from the bones and cut into small pieces. Eggs and cucumbers cut into small cubes. Drain liquid from peas. Mix meat with vegetables and eggs. Divide into bowls.

Dissolve gelatin in a little water. Add the soaked gelatin to the strained broth in which the chicken was cooked, bring to a boil, but do not boil. Pour the chicken with broth, cool slightly and refrigerate for 4-5 hours.

Jellied chicken fillet

Compound: chicken fillet - 1 kg, chicken egg - 1 pc., boiled carrots - 1 pc., black pepper, salt, bouillon cube, gelatin - 25 g, greens for decoration, vegetable oil.

Cut the washed chicken fillet like a book, that is, from the edge to the middle, almost cutting it so that you can expand it and increase it in this way in volume. Beat with a hammer trying to maximize the volume, but do not make holes. Salt, pepper the resulting chops. Whisk an egg in a bowl and brush over the top. Put a carrot cut into the shape of a rectangular bar on the edge. Roll up the roll. Wrap the resulting rolls randomly several times with threads and fry in sunflower oil until cooked. This is done in a deep frying pan with a lid, over low heat. Rolls during frying need to be turned over several times. You need to fry for at least ten minutes. Then the hot rolls for the jellied dish must be put under pressure. Then they take on a flattened shape. Keep under pressure for 20 minutes. At this time, dilute 25 g of gelatin and one bouillon cube with 450 ml of hot water in a half-liter jar. Remove the rolls from under the press, remove the threads, cut obliquely. Put in a large dish. Garnish with the remaining boiled carrots and parsley. Pour in broth with diluted gelatin. Put the jellied dish in the refrigerator for an hour. Leftover rolls can be used as cold cuts.

Jellied "Hearts"

Compound: chicken fillet - 200 g, chicken broth - 150 ml, gelatin - 5 g, bell pepper, lemon, cucumber, egg - 1 each, greens.

Boil the chicken fillet so that the broth is tasty and fragrant. Dissolve gelatin in warm broth and let it swell. Cut the chicken fillet or disassemble it into fibers, cut out hearts from red pepper according to the size of heart molds (these can be molds for muffins), cut small hearts from cucumber peel. Heat the broth with gelatin until it dissolves, but do not boil. In the molds, first put the small cucumber hearts, then the pepper hearts. Mix a third of the broth with gelatin with mayonnaise. First, pour the broth with mayonnaise into the molds, then put the chicken and pour in the clear broth. Let it dry completely in the refrigerator.

Jellied chicken in a slow cooker

Compound: chicken - 700 g, garlic - 3 cloves, black pepper -5 peas, bay leaf, gelatin - 25 g, salt, bay leaf.

Wash the chicken, cut into pieces. Put chicken pieces in a multicooker saucepan, add black pepper, bay leaf, salt and garlic. Turn on the "Extinguishing" mode for 2 hours. Then take out the chicken, cool, drain the broth, strain, add gelatin to the broth. Cut the chicken into pieces, remove the bones. Heat the broth to dissolve the gelatin. Put the chicken pieces in a mold, pour the broth, put in the refrigerator for complete solidification.

Poultry jellied with vegetables

Compound: poultry fillet boiled or fried - 500 g, broth - 5 cups, carrots - 3 pcs., parsley root - 1 pc., canned green peas - 2 tbsp. spoons, cauliflower - 5 inflorescences, boiled egg - 2 pcs., gelatin - 3 tbsp. spoons, lemon juice, black pepper, salt.

Cut the poultry flesh into small pieces. Boil diced carrots and parsley together with cauliflower inflorescences, pouring 1 glass of broth. Strain the broth, season the vegetables with lemon juice and pepper to taste. Soak gelatin in cold boiled water. When the grains become transparent, combine with the remaining warm broth, add to a boil and dissolve the gelatin. Pour the jelly into a mold and chill. When the jelly hardens, place the eggs cut into circles on it, lay the chicken pulp in the center, and vegetables around it. Carefully pour in the rest of the jelly and place in the refrigerator. Before serving, dip the mold in hot water for a minute and put on a dish. Garnish with pickles, pickled vegetables, olives, lemon slices.