Solyanka with rib in a frying pan. Technology for preparing fish solyanka in a frying pan and juiced with cheese Fish solyanka in a frying pan New look

Cooking “Fish solyanka in a frying pan”

Place the prepared shpatkas near greased dishes, add sliced salted cucumbers, broth and simmer until ready. Then add capers, sautéed tomato puree and zucchini, spices, bay leaf and boil for 8-10 minutes in a closed container.

Place a ball of stewed cabbage on a frying pan greased with fat, on it pieces of cooked fish along with a side dish and sauce, in which it was stewed, a wild ball of cabbage that was left over. Top with a knife, sizzle with cheese and breadcrumbs, pour with fat and bake for 10-15 minutes.

When ready to serve, place a circle of lemon, olive, and pickled fruit on the hodgepodge.

Straws from fish of the sturgeon family can be prepared with added cartilage (25, 20 g) to suitably change the yield.

Preparation technology Cabbage is stewed.

Place the fresh cabbage, cut into strips, in a bowl up to 30 cm in diameter, add broth or water (20-30% to the mass of raw cabbage), ocet, fat, tomato puree, which is cooked, and simmer until ready, stirring occasionally. Then add sautéed carrots, carrots and cibul, bay leaf, pepper and simmer until tender. 5 minutes before the end of the cooking season, season the cabbage with black bean paste, zukr, sill and bring to a boil again.

When fresh cabbage is hot, scald for 3-5 minutes before cooking. When preparing herb from sauerkraut, turn off the ocet from the recipe, add a small amount of broth or water, and increase the strength of the caramel to 10 g per serving.

When stewed cabbage is prepared with bacon or smoked brisket, coat them first and place the cabbage on the cob. The fat that has been rendered when the bacon or brisket is coated is recovered for sautéing the vegetables.

Ribna solyanka, of course, is served with sauce (basic, white, tomato). You can serve it with the sauce, or you can add it to the hodgepodge during cooking (spread the top of the hodgepodge) and bake it with the sauce at the same time.

Technology for preparing tomato sauce.

Dry thoroughly in the oven to a light cream color, preventing burning, stirring occasionally to remove the breasts. Properly pasted borosno povinne mother trochki cream color. Cool thoroughly to 60-70 °C, pour in a quarter of the hot raspberry and stir until a homogeneous mass is formed, then gradually add the raspberry that is lost, bring to a boil. Finely chop the root, simmer the cibul, add tomato puree, and continue to simmer for another 15-20 minutes. Add prepared stewed vegetables to the sauce and cook for 25-30 minutes. For example, add salt and zuccor. Strain the finished sauce, strain the boiled vegetables, and bring to a boil. Tomato sauce serves as the basis for preparing similar sauces. If you choose it as a stand-alone sauce, season the tomato sauce with citric acid (0.5 g) and vershkov oil (30 g). Tomato sauce is served before the stews from boiled, poached, baked fish and fish cutlets, sauces from baked meat, vegetables for children of another age group.

Serve Solyanka fish in a frying pan at t70 - 75? C, do not put the finished Solyanka on a dish, but place it on a portioned plate on a neatly and beautifully placed serving dish. Place sliced olives on top of the Solyanka, decorate with sliced lemon slices and sprinkle with fresh parsley and dill. Serve with tomato, sour cream and other sauces. Implemented over a period of 8-12 years, saving them on a bain marie.

Organoleptic characteristics of fish solyanka in a frying pan.

External appearance: golden, well baked.

Color: Light brown.

Consistency: soft, juicy, powerful to this type of herb.

Taste and Smell: fish and vegetables, without any extraneous flavors or odors.

4. Solyanka ribna in a frying pan

Table 3

Name

The masa is left to chance. ribi
Cabbage stewed
Pickles

Tomato puree
Cybula ripchasta
Sir chi crackers
Table margarine
Masa p/f
Masa goth. Solyanki
Plodi marin.

Preparation of products:

The cod is cut into fillets with the skin on without brushes and washed. Soak the cabbage in salted water, rinse, and cut. Pickles, capers, tsibula, olives, lemon, rinse and cut.

Preparation technology:

Skin-on fillets without brushes or pre-scalded portioned skin-on fillets without cartilage, cut into pieces with a mass of 25-30 g, place in greased dishes, add chopped salts, broth and allow until done. Then add capers, sauteed tomato puree and cibul, spices, bay leaf and boil for 8-10 minutes in a closed container.

Place a ball of cabbage on a frying pan greased with fat, on it pieces of fish along with a side dish and sauce, in whichever it was stewed, for the beast - a ball of cabbage that was left over. Top with a knife, sprinkle with cheese and breadcrumbs, pour with fat and bake for 10-15 minutes.

Be careful, understand the terms and save them:

Consistency – pulp, juice;

Color – brown-red;

Relish – stewed vegetables, fish;

The smell of products that enter the warehouse;

The term of implementation is 30-40 minutes long.

Solyanka ribna in a frying pan is served in a portioned frying pan, placed on a snack plate with a cut-out paper cutlery. Put the right-hander against the guest. Spread with a dessert spoon; When ready to serve, place a circle of lemon, olive, and pickled fruit on the hodgepodge. The hodgepodge serving temperature is not lower than 65 °C.

Small 4 Preparation scheme

White cabbage is cut into squares with a side size of 2 centimeters. The cabbage is cut into square bowls, placed in a large tray and sifted with salt, then mixed with light kneading using hands. In a vikory and deep saucepan, heat up the olive oil, in which the cabbage is lightly coated until half done.

Salted cucumbers are cleaned using a surface skin and trimmed into thin plates.

The fillet is cleaned, cut into slices, after which it is coated in a container on oil until a golden color appears. At the end of the frying process, additional bitters and capers are added to the tsibula.

At the end of the greasing process, add tomato puree to the frying pan, diluting it first in one bottle of water, add zuccor and salt until it tastes good. After adding the zucchini and salt, mix the sauce and add to the pan. You manage to bring everything to a boil.

Sea fish fillet is cut into medium-sized pieces. The fish pieces are placed in a tray and sprinkled with dill, after which they are washed with a stream of cold water.

Pieces of prepared fish are placed in a saucepan before the cabbage has been coated and topped with sauce with cucumbers and capers. All herbs are seasoned with bay leaf and black peppercorns. The frying pan is then covered with a lid and extinguished over a small fire for 7 minutes. Before serving, the grass is garnished with olives, black olives and lemon slices.

Rib hodgepodge, cooked in a frying pan, with herbs, which will delight any member of the family with its unique taste.

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Fish is a necessary food product. For its chemical storage, a small amount is given to the meat of local animals, and instead of minerals, vitamins, the level of absorption of proteins overwhelms the meat. Fish contains: proteins, fats, minerals, vitamins, and some extractive substances. The protein warehouse includes essential amino acids that are necessary for the body to produce new cells and tissues, which is why fish proteins are called valuable. Due to its structure, the fish is easily absorbed by the human body. Instead of fat, the savory berries of fish and culinary ingredients are added. Fat melts easily and is absorbed by the human body, and the presence of vitamins significantly increases its value. Extractive speech in the process of thermal processing proceeds to the broth. The stench is formed from keratin, which stimulates the awakened appetite and secretory activity of the vulva.

Boroshnyan confectionery products are of great importance to the food people. The basis of these viruses is flour, such as starch and vegetable proteins. In the human body, starch is converted into sugar and serves as one of the sources of energy. Proteins are a plastic material for forming cells and tissues. Invariably, viscous eggs, fats and other fat-rich products in confectionery products are replaced by vitamins.

The purpose of the written qualification work is to learn the technology of preparing “Fish solyanka in a frying pan” and preparing a convenient unleavened dough and dough from it “Juicy with cheese”.

Wednesday you can see the following:

· Learn about the availability of goods on POP.

· Consider the organization of the work place when preparing fish solyanka in a frying pan and juice with cheese.

· Follow the technology for preparing fish solyanka in a frying pan and juice with cheese.

· Proceed with the technology of preparing fish solyanka in a frying pan and juice with cheese.

· Rozrakhunok vartosti strav.

1. Safety techniques, special hygiene of the cook

The first thing you need to start with is safety techniques and the special hygiene of the cook. All workers are required to know the rules of safety precautions and general sanitation. Persons who have undergone safety procedures and sanitation procedures are allowed to work, before entering work and undergoing induction training immediately at the work site, and then periodically, at least once per day.

All possessions must be at the police station and in the sanitary station. Wiring the cable to a portable electrical equipment is not subject to sticking to wet or hot surfaces.

In the POP, the incidence of injury is associated with the process of preparing food, and injury can occur due to fires, injuries from certain products, injuries when working on improperly equipped equipment without defects, unsafe places and significant grounding.

To avoid unfortunate attacks on POP.

1. Put on overalls, tuck hair under your headdress, sleeves will be fastened to your hands, and your clothes will be pulled up by hand.

2. Organize your work space, do not block passages.

3. Look at your inventory and check with your reference.

4. After an hour of looking at the property, turn it over:

a) correctness of selection;

b) reliability of machine fastening;

c) the presence and correctness of grounding;

d) reference quality of the starting device;

e) the visibility and validity of the fence.

Help for special hygiene for communal food workers:

It is necessary to wash the body clean.

Carefully stretch your hands to the elbow.

Take a shower today.

Hair may be tidied up or cut short.

You can straighten your comb and brush your hair only in the toilet rooms.

Live peacefully with cosmetics and don’t wear perfume that smells strong.

Mother's nails are cut short and without varnish.

Don’t wear a one-year-old dress.

It is not your fault to have pustular wounds on your hands.

You can’t get your work done if you have a cold.

Sanitary clothing is worn in the following order: shirt (by hand), headdress, robe.

Don’t wear your stiletto heels when you’re wearing your clothes.

Do not put any foreign objects in the casket.

Before leaving the laboratory area, take off your sanitary clothing.

Change clothes in a troubled world.

Keep your sanitary clothes away from the top.

The sanitary regime of behavior requires workers of a large kitchen to ensure the cleanliness of the work area, equipment, equipment and utensils. The smokestacks near the virobniks and commercial premises are fenced off. It is not possible to accept hedgehogs from the production shops; the scraps of surplus hedgehogs will contaminate the working tables.

2. Organizing a work place for preparing fish solyanka in a frying pan.

2.1 Reliability of goods in POP:

Depending on the size of the fish you find, divide it into small (up to 200 g), medium (1 - 1.5 kg) and large (over 1.5 kg). What kind of culinary fish is there, the method of processing, as well as the number of inputs. Outputs are grub and technical surpluses that are created during the process of mechanical culinary processing. The whole fish is cooked whole, the middle is cut into large pieces or filleted, large plaster.

At the municipal food processing plant, fish of various types of industrial processing is produced: uncut, gutted with the head and gutted with the head, as well as specially processed (fabricated product). Frozen ribi. More fish can be found in the freezer. They should be defrosted in the air, near water or in a combined way. The faster the fish is defrosted, the better it is to preserve its savory fruits and preserve their moisture content.

In the open air at room temperature, defrost all types of fillets without brushes, large fish: sturgeon, catfish, fish-chablue, notothenia, rostrum fish, which makes down the fabric, and specially processed carcasses (terpug, pollock, krizhana). ba).

The fish is placed in one row on tables or racks in the procurement workshop and left for 4-10 years. The time for defrosting depends on the size of the fish. Large blocks of commercially produced fish fillets are thawed, without heating the paper, in a cold room for 24 years to a temperature of -2°C, so that there is no loss of juice. The fragments of the outer fillet balls are thawed further, then the inner ones are periodically reinforced in the block.

When defrosting on the surface, add 2% of the fish mass to the juice that is visible and evaporate the water from the surface.

Defrost the luscious and flaky fish in water. Pour cold water into the bath at a temperature of 10-15 ° C and add frozen fish. For 1 kg of ribi take 2 liters of water. Frozen dry fish for 2-2.5 years, large fish for 4-5 years. Allow more time until the fish is tender. Due to the loss of water and tissue swelling, the fish mass will increase by 5-10%. In this case, the fish experiences a change in the amount of mineral compounds. To change the consumption, add salt to the water (from 7 to 13 g per 1 liter of water).

Use a combined method to defrost several types of unbroken ocean fish (scallop, ocean horse mackerel, common mackerel). Place in cold water for 30 minutes, add salt (10 g per 1 l), then remove, let the water drain and continue to defrost on the surface until the temperature in the meat is 0°C.

2.2 Primary processing of fish and production of fish juice in the finished product

Filling of fish (flattening).

Fish weighing about 1.5 kg is filleted and flaked, then cut into portions.

To remove the fillet from the skin, costal and spine bones, clean the fish from the fish, remove the swimmers, head, cut the stem and remove the fillings, then rinse and dry.

After this, starting from the head or tail, cut half of the fish (fillet), leading the bottom parallel to the ridge, so that the animal does not lose its flesh.

As a result of this layering, two fillets are removed: fillet with skin and rib bones (upper fillet) and fillet with skin, costal bones and rib bone (lower fillet).

Once the fillet has been removed, cut it into portioned pieces across, and the mass of pieces from the spinal bone can be made into 10 pieces.

To remove the backbone, turn the bottom fillet over and place it on a board skin side up. Starting from the side of the head or tail, trim the flesh and cut it from the brushes that line the backbone.

In this manner, remove the skin and rib bones from the fillet, which is then cut crosswise into portions. The quantity of outputs with this processing method will increase by 7 - 10%.

Place the fillet with the skin and costal bones on the board, skin side down, and starting with the thicker part of the back flesh, cut the costal bones and inner fins. Once the fillet is removed, cut crosswise into portioned pieces. Whose output is 48 - 49%.

To keep the fillet clean, remove the skin.

For this fillet, place the cutlets on the board, skin side down, and cut the flesh to the skin from the side of the tail; Having protruded 1 cm from the end (make the cut carefully so as not to cut through the skin), it is better to fillet the fish without the skin and brushes, remove the skin with a luster, not visible on the cob.

Fillet without skin and brushes is cut crosswise into portioned pieces or vikorist for preparing cutlet paste, dumpling paste and minced meat.

When processing fish fillets, the output quantity should be 50 to 68%.

2.3 Cooking “Fish solyanka in a frying pan”

When ready to serve, place a circle of lemon, olive, and pickled fruit on the hodgepodge.

Straws from fish of the sturgeon family can be prepared with added cartilage (25, 20 g) to suitably change the yield.

Preparation technology Cabbage is stewed.

Technology for preparing tomato sauce.

Color: Light brown.

3. Organization of work in the preparation of delicious unleavened dough and the creation of “Compose with cheese”

3.1 Preparation of cheese

To prepare the dough and filling, use only fresh and acidic products: eggs, category 1, beard, sour cream and milk, fresh olive oil. Eggs can be coated with zalom, or you can use melange, but you can also check the eggs for good acidity.

Vikory is thoroughly simmered with strong gluten; before cooking, it is thoroughly sifted so that the viscous is more absorbent. The zukor is dry, without any extraneous flavors or odors; the zukor gives the dough a sweet taste, increases its calorie content and changes the structure of the dough. Eggs are thoroughly checked for good acidity; before scooping, the eggs are disinfected and then rinsed thoroughly. If you dilute the egg powder with warm water, so that it swells for 30 minutes, defrost the melange before pouring, and disinfect the jar first. The melange is thick after it has thawed, process and immediately vikorize. The sour cream is fresh and creamy. Margarine without third-party flavors and odors, cleaned as needed. The cheese is fresh, not sour, without any foreign additives or odors.

3.2 Preparing delicious unleavened dough and dough from it.

Manual kneading of dough.

Carefully sift the bowls on the table, having previously mixed it with soda, pour into it a watering can, where you pour in the strained fruits and acids, eggs and softened butter, mix everything well, mix well.

Mechanical kneading of dough.

When thoroughly wrapped, it is important to soften the margarine until it becomes plastic, stretching 5...8 khvilins. Sometimes, when the oil is mixed, a grain appears, to which you need to add a little beard. Gently cook the acid and turmeric in water, mix it with the eggs, strain through a sieve with a mesh diameter of 1...2 mm and gradually pour in the softened oil. Add the remaining blackberries thoroughly, first mixing with baking soda. After adding the beard dough, knead a little more than 1 cup to remove the soda.

Fresher dough - softer, lighter, more pliable. The little ones prepared from this are miraculously preserved during the baking hour. That’s why pies are decorated with decorativeness, richness, and a great number of embellishments.

Technology for preparing juice syrups.

Knead like fresh dough and leave in the cold for 1 year, after which press into a layer 0.5 ... 0.8 cm thick and press into a new toothed round crust. When slightly irritated, press them into a knitted shape. Spread one edge of the crust with melange, place the minced meat and cover with the other edge of the crust. Brush the top with the egg. Bubble at 230-240 C?.

Preparing the cheese filling.

Grind the cheese, add eggs, boron, zukor, vanilla and mix everything thoroughly.

Serving juices with cheese.

When the juices are ready, place the dish on the garnish and sprinkle with cinnamon powder.

4. Practical part

Having studied the theoretical part, it is necessary to analyze the following:

1. Solyanka ribna in a frying pan.

2. Write with sire.

To prepare fish and confectionery cheese, high-grade curd was distilled, which meets GOST and standards. All products have undergone preliminary processing and evaluation of their viscosity using an organoleptic method.

1. Cooking fish solyanka in a frying pan:

When preparing, the following methods of mechanical processing of cheese were used (cleaning, washing, gutting fish); (cleaning, slicing, washing vegetables).

Thermal processing of cheese (tolerance, lubrication, extinguishing, baking).

The prepared herb is poured into one serving and the yield of the finished herb is 120 grams.

Organoleptic characteristics of fish solyanka in a frying pan.

External appearance: golden, well baked.

Color: Light brown.

Consistency: soft, juicy, powerful to this type of herb.

Taste and Smell: fish and vegetables, without any extraneous flavors or odors.

As a new type of sylvestris and capers, the stench significantly reduces the taste of the syringe and is good to eat with fish, which is always piquant, hot, slightly tart, sour, with a hint of mustard taste. The strong aroma of capers comes from mustard oil, which appears when the stems of the plant are crushed. Just like olives and olives taste sour and slightly salty, just as capers are good to eat with fish and vegetables.

Solyanka ribna in a frying pan is decorated with black olives, olives, parsley and dill, as well as lemon slices.

2. Preparation of juice syrup:

When preparing, the following methods of mechanical processing of cheese were used (washing, peeling, processing, molding).

Thermal processing of cheese (baked).

The prepared herb is packaged for one serving and the finished herb yield is 100-120 grams.

Organoleptic characteristics of this virus:

External appearance: the image has retained its shape, without damage. Pishna ta rumyana skorinkka.

Consistency: siru juice, dough soft.

Color: Light brown, creamy in siru.

The taste and smell: bitterly sweet, syringe. We will give the authorities to the products that are included in the list.

When the eggs are ready, place them on a garnished dish. As you decorate the herb, you use peeling powder to add flavor to the scraps and decorate the herb and the vibrator itself.

Visnovok

Ribniya solyanka healthy organoleptic

As a result of the research, the technology of preparing fish solyanka in a frying pan and preparing a delicious unleavened dough Sochi with cheese was developed. Fish is rich in minerals and vitamins, proteins, fats and carbohydrates. The head and bark lie in it with fish fat, natural fluids necessary for the synthesis of vitamin D in the body, which we need for the proper absorption of calcium and phosphorus. Therefore, fish is an indispensable product for everyone. Mechanical processing of fish and filleting, as well as thermal processing of not only fish and vegetables, are used, which also play an important role in this herb. The rules for serving hodgepodge and juice with cheese have also been mastered.

The technology for preparing a rich unleavened dough was also applied. It is known how dough can be kneaded manually or mechanically. The preparation of the viroba itself, its filling and serving rules have been mastered. Transferred additional (new) products that can be used when preparing these herbs. As a result of this research, it is possible to develop a product that can be extracted from fish and beetroot sprouts, which are widely used in modern cooking.

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Ribi solyanka recipe

1. Cut the cabbage into strips, place in a bowl, pour in a little water, add spices and cover the bowl with a lid, set to simmer the cabbage.

2. If the cabbage is warming up well, then change the heating.

3. Lightly grease the trimmed plate. Finally, add tomato puree, salt, zukor, and sprinkle with beard. Mix with cabbage and simmer until softened, about 1-1.5 years.

4. Scald the prepared sturgeon fish, rinse with water and, without removing the skin, cut into strips (30-40 g of skins each), then scald again, rinse and fold into a saucepan lined with olive oil at once with salted slices with edges (without skin and filling).

5. Pour in hot water until the liquid covers the product by half. Cover the pan with a lid and put it on the stove.

6. When it starts to boil, add capers, olives, olives.

7. Place half of the seasoned stewed cabbage on the bottom of a frying pan, well greased with olive oil, top the fish with the cucumbers and sauce and cover with another ball of cabbage. Smooth the surface, grate with cheese and crushed breadcrumbs, and sprinkle with oil.

8. Place the safa in the oven.

9. When ready to garnish the herb with lemon juice, black olives, olives.

Solyanka with rib in a frying pan. Technology for preparing fish solyanka in a frying pan and juiced with cheese Fish solyanka in a frying pan New look

Cooking “Fish solyanka in a frying pan”

4. Solyanka ribna in a frying pan

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Ribi solyanka recipe