Applied methods of thermal processing of products. Borscht cooking technology Technological card Ukrainian borscht for 1 portion

Borscht is a multi-component filling soup and is a technologically difficult dish to prepare. The main component of any borscht is beets, first of all, it creates the taste, aroma and color of borscht, and therefore borscht belongs to vegetable soups.

A feature of borscht cooking is the pre-processing of vegetables, and again, this primarily applies to beets (their pre-heat treatment reduces the duration of cooking borscht, preserves color and taste). Before putting it in the soup, beets can be prepared in several ways: stewing in chopped form (with the addition of vinegar, tomato puree and fat (1.5 hours); vinegar and tomato puree are added 10-15 minutes before the end of cooking beets or cooking ( with or without peel: after the beets will be cut into slices or strips and added to the borscht simultaneously with sauteed tomato puree and vegetables) As a rule, when pre-cooking the beets, some acid is added to the medium where the preparation takes place in order to preserve the color. Beets are always cooked separately from other vegetables, and onions, carrots, parsley are usually sautéed separately, followed by the addition of tomatoes or tomato paste.

As a rule, borscht is cooked in meat, bone or meat-and-bone broth or poultry broth. The broth, in turn, is prepared for the best borscht not on water, but on specially prepared kvass-sirovts. Borsch is a thick soup, and no more than one and a half glasses of broth should fall on one serving.

Borscht comes in many varieties and is prepared differently in each region.

The difference in local varieties of borscht lies, firstly, in the type of broth and combinations of different types of meat, poultry, possibly sausages in it, and secondly, in the set of vegetables. Along with the obligatory ingredients of borscht in the form of beets, cabbage, carrots, potatoes, onions and tomatoes, in various regions beans, apples, zucchini, turnips, and sometimes bell peppers can be included in the soup. Thirdly, borscht can differ in the set of used spices - they can be used up to twenty or more. Along with the commonly used spices in the form of black, red and allspice, dill, parsley and celery, often garlic, bay leaves, lovage, thyme, tarragon, angelica, basil, marjoram can be used.

The preparation of Old Lithuanian borscht is technologically no different from the preparation of Little Russian, however, it uses porcini mushrooms, uncharacteristic for Little Russia, boiled separately and as a spice, caraway seeds, as well as apples, turnips, and kohlrabi. In addition, the so-called sorcerer is added to the Old Lithuanian borscht - meat and dough products, like small dumplings stuffed with finely chopped bacon with the addition of minced meat or mushrooms.

When preparing Moscow borscht, broth is cooked with smoked meats, and when serving, a meat set is placed (sausages, ham, boiled meat)

When serving, borscht is almost always seasoned with sour cream, excluding some varieties, for example, Odessa.

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Scheme 1. Classification of soups

Scheme 2. Preparation of filling soups

Scheme 3. Cooking borscht

Scheme 4. Preparation of pickles

Scheme 5. Cooking hodgepodge of meat collective

Technical and technological map No. 1

Product name: Ukrainian borsch.

Cooking technology:

Cut the beets into strips, add salt, vinegar, fat, sugar and simmer until tender. Carrots and parsley, chopped into strips, onion, chopped into slices, sauté with fat. Put cabbage cut into strips in the broth and cook for 10-15 minutes, then add the sautéed and vegetable stew, sautéed flour, bell pepper, spices and cook until tender. Season the ready-made borscht before serving with garlic, pounded with herbs and bacon

Requirements for decoration: When leaving, add sour cream to a plate and sprinkle with herbs.

Head signature

Technical and technological map No. 2

Product name: "Assorted meat solyanka".

Sauces are a large, extremely variegated in name and, in essence, a very monotonous group of auxiliary seasoning dishes in terms of technology. The word "sauce" came to our cookery from the French language in the 18th century. It comes from the Latin root "sal", which means - salt. With the help of sauces, taste, smell, sometimes color and always a special, delicate consistency are given to a wide variety of food products that have undergone heat treatment - boiled, baked, fried - meat, fish, vegetables, mushrooms, fruits, confectionery and flour products, vegetables, eggs and curd casseroles, etc. Sauces play a masking, neutralizing or reinforcing role, imparting a new quality, in a finished food product or dish.

The division of sauces into separate groups is purely external, in culinary relation - conditional, because the principles, methods of preparation often coincide, although not always. According to their taste direction, they are divided into two groups - savory sauces and sweet sauces. Unsweetened sauces are divided into cold ones (serving temperature - 14 о С), intended mainly for salads and cold dishes; and hot ( t = 65–70 о C). (Fig. 7).

The vast majority of sauces, both cold and hot, sweet and savory, are prepared with thickeners. These are the so-called French sauces, i.e. invented and applied in France. Their constituent parts are broths (meat, fish, mushroom) or decoctions (vegetable, fruit), combined with browned flour, vegetables, butter, sour cream, cream, milk and other products. Each addition to the browned flour and broth of any of the above components and the combination of these components or layering them sequentially one on top of the other and give all the variety of sauces.

Rice. 7. Classification of sauces

Saute flour necessary to give the sauces a certain consistency. To do this, the flour is heated without changing color at t = 120 o C or to light brown at t = 150 o C. In the first case, the flour sautéing is called "white", in the second "red".

Sauteing vegetables(onions, carrots, white roots) is carried out with the aim of bringing vegetables to half-readiness, removing the taste of dampness, fixing aromatic compounds contained in raw vegetables.

The preparation of the liquid base (broths and broths) is carried out according to the technologies discussed in the previous chapter - "Soups".

A sauce prepared on a certain liquid basis and containing a minimum amount of products in an additional part is called the main one. The addition of various foods to basic sauces (chopped herbs, spices, seasonings, etc.) results in derivative sauces.

In culinary practice, red basic sauces, white basic sauces and their derivatives are most often used (Fig. 8 and 9). Red and white sauces are prepared on the basis of meat and fish broths and "red" and "white" flour sausages, respectively. Used with fried, boiled, stewed meat and meat products.

Rice. eight. Technology system for the production of red basic sauce

Rice. 9. Technological scheme for the production of basic white sauce

Milk and sour cream sauces are prepared both basic and with the addition of tomato, onion, horseradish and are used to serve boiled and stewed fish and vegetables, the best are considered to be butter sauces - rusk, Polish, Dutch. These sauces add juiciness, special aroma and taste to dishes, enrich the composition of dishes and increase their calorie content.

For the production of sweet fruit and berry sauces, various fruits, berries, sugar, vanillin, honey, cinnamon, wines, liqueurs, and starch are used as a thickener. They go well with pancakes, pancakes, puddings, casseroles, cereal cutlets and meatballs.

All kinds of spices - peppers, cloves, cinnamon, vanilla, ginger, herbs from parsley and dill to onions, garlic, chervil and fennel - are finally introduced into ready-made base sauces and allow infinitely vary and complicate the taste and aroma of both spicy unsweetened and and sweet sauces.

English sauces are slightly different from French sauces, where there are many different spices, a high percentage of natural meat juice and fat, thickeners are practically absent, and very significantly - sauces of oriental origin, which are called sauces only by the nature of their use as seasonings. These are Moldovan, Romanian, Bulgarian, Italian sauces or original Georgian sauces that have experienced the Iranian and Turkish influences.

The principles of the selection of sauces for dishes- are mainly determined by the taste and aroma of the product. There are no strict rules, but there are some patterns:

- hot sauces are served to hot dishes, cold sauces to cold ones;

- to dishes that have an unattractive appearance (for example, lumps of protein on the surface of a piece of stewed fish), serve opaque sauces that mask products;

- for low-calorie foods - fatty sauces (sour cream, Polish, Dutch);

- To fried fish serve tomato sauce and its varieties, as well as mayonnaise sauce;

- To fried meat- red sauces, to boiled sauces with horseradish, sour cream;

- for poultry - white sauces;

- for vegetable dishes - tomato, mushroom, dairy.

The history of borscht dates back to the times of Kievan Rus. Even then, the southern peoples appreciated the first dish with the addition of beets, which eventually became national. Exists different recipes cooking borscht. One of the famous - Moscow, has such an interesting taste that if you try it at least once in your life, you will definitely not forget it. After all, the peculiarity lies in seemingly completely incompatible products.

Meat, ready-made sausages, fried vegetables, raw cabbage- all this creates an amazing taste and aroma, typical for the first course, which can satisfy hunger well, as well as satisfy the taste needs of any gourmet. The recipe below is for a 3 liter saucepan. To find out how much a particular ingredient weighs for your volume, change the amount in proportion to the water used.

Ingredients

Servings: - + 12

• beef 200 g
• smoked meats 100 g
• carrot 100 g
• onion 150 g
• beet 200 g
• water 2 l
• tomato paste 50 g
• sugar 1 tbsp. l.
• salt 1 tsp
• lemon acid 5 g
• cabbage 350 g
• parsley 1 bundle
• ham 100 g
• sausages 120 g
• vegetable oil 65 ml
• butter 50 g

Per serving

Calories: 289 kcal

Proteins: 20.8 g

Fats: 18 g

Carbohydrates: 11.5 g

2 hours 30 minutes. Video Recipe Print

Throw meat and smoked meats into the water, bring to a boil, boil for 20 minutes.

Fry carrots and onions on vegetable oil, after cutting the vegetables into strips.

Then add the tomato and simmer for 5 minutes.

Chop the beets and heat them in butter for 10 minutes. Add all the spices listed in the recipe and stir well. Keep on fire for 5-8 minutes.

Chop the cabbage and send to the broth. Cook until half cooked for 5-7 minutes.

Cut the ham and sausages into small ring-shaped pieces and send to the borscht.

Add chopped herbs after 5 minutes.

Turn off the heat and remove the pan from the stove. After cooling down, move it to the refrigerator, where it can be stored for a week.

Moscow borscht is not an easy dish, but if you cook according to the detailed plan suggested above, you will definitely get it like in the photo. This recipe is considered a classic. It is he who is reflected in the technological map of catering establishments, but in your own kitchen you can safely supplement it with various spices or ingredients. The main thing is to follow the correct technology and all the requirements, strictly follow the scheme for preparing borscht. Watch the video recipe for clarity and you will understand that there is nothing complicated.

Choose only fresh and tested products for borscht, the quality of your dish directly depends on this. And the result will surely please both you and your family.

Puree soups

Puree soup can be made from vegetables, cereals, legumes, meat or fish products. Vegetable Soup - Mashed potatoes are made from one or more types of vegetables.

Products intended for the preparation of soup - puree, after cooking, rub through a sieve. So that the mashed products do not settle in the broth, flour slightly fried in butter is added to it and boiled for 20-30 minutes.

The group of puree soups includes:

· Soups-puree, dressed with white sauce;

· Cream soups dressed with milk sauce;

· Bisque soups made from crustaceans.

Flow chart for making soup - carrot puree:

Clear soups

All clear soups are based on a strong broth made from beef, chicken or game. The familiar fish soup also refers to soups cooked in clear broth (with the exception of fish soup, to which potatoes are added). Rice, eggs, dumplings, noodles and various vegetables are usually prepared separately, put on a plate before serving and poured with hot broth. This preserves the clarity of the broth and gives the soup an appetizing, appetizing appearance. Cut vegetables into strips or cubes. The calorie content of clear soups depends mainly on the additional products included in them. But a significant amount of extractive substances contained in the broth eliminates the increased secretion of gastric juice and, therefore, helps to stimulate the appetite and improve the absorption of food eaten after the soup.

Cold soups

These are seasonal soups as they are prepared in summer. Cold soups are especially common in hot climates.

Assortment of cold soups okroshka: meat, vegetable, cold borscht, green cabbage soup.

Sweet soups

Soups are prepared from fresh, canned dried fruits and berries. Assortment of sweet soups cranberry and apple soup from citrus fruits, dried fruit puree soup.

Storage and dispensing of soups

When stored for a long time, the taste and appearance and the vitamin activity of soups deteriorates. Therefore, ready-made soups should be stored no more than 1-2 hours. To avoid burning, soups are stored in a water bath (bain-marie). Soups seasoned with lezon are stored at a temperature of 60-65 0 С. Greens are often served in a power outlet. Also a slice of lemon for hodgepodge. Sour cream is put in soup on vacation or served in a gravy boat. Dishes and broth bowls for soups should be warmed up, and cooled for cold ones. First courses should be served to the consumer at a temperature not lower than 75 0 С.

Thus, I mastered the skills of making soups and the skills of assessing the quality of soups.

Routing

Organization name GOU SPO TO TKPTS

Enterprise UPM No. 4

Name of dish No. 174 "Assorted meat solyanka"

Cooking technology:

Sauteed onions and tomato puree, stewed cucumbers, capers (together with brine), prepared meat or fish products, spices are placed in the boiling broth and cooked for 5-10 minutes.

Quality requirements:

Meat products, onions, cucumbers have retained the shape of the slices, on the surface there are glitters of fat, herbs, sour cream, a circle of lemon without a skin. The taste of the hodgepodge is spicy, moderately salty, the aroma of the broth and the products that make up the hodgepodge.