Assortment and technology for preparing minced meats and fillings for flour confectionery products. Assortment, cooking technology and rules for serving sweet dishes Preparation of minced meat and cream fillings
800 g mass of prepared fish, 1 onion, 10 g flour, 100 g margarine, 10 g parsley, 1/2 g ground black pepper, salt.
Cut the fillet into small pieces, put in a saucepan, add a small amount of water and simmer over low heat until cooked. Cool the fish, finely chop it, add sautéed onions, crumbly boiled rice, chopped eggs, salt, pepper, finely chopped parsley, butter, and the broth in which the fish was cooked. Mix everything thoroughly.
Fish filling
1 kg fish fillet, 60 g vegetable oil, 60 g flour.
Cut the fillet into flat pieces, add salt, bread in flour and fry, then cool and use as a filling (each piece of fish for one pie).
Minced fried meat
700 g fried beef, 40 g margarine, 2 onions, 10 g wheat flour (for white sauce), 1/2 g ground black pepper, 10 g parsley, salt.
Cut the beef into pieces, put in a deep frying pan, greased with margarine, fill 1/3 with water, place in the oven and fry until cooked.
After cooling, chop the meat or pass it through a meat grinder, add chopped eggs, sautéed onions, salt, pepper, finely chopped parsley, pour over the juice in which it was fried, and mix everything. If the meat is lean, you can add a little butter or margarine to the filling.
Minced boiled meat
600 g boiled meat, 60 g margarine, 2 onions, 10 g wheat flour for sauce, 3 eggs, 1/2 g ground black pepper, salt.
Boil the meat until tender, remove from the broth, cool, mince or finely chop, add chopped eggs, sautéed onions, salt, pepper, a little broth and finely chopped parsley, mix everything.
Minced meat with rice
700 g cutlet meat, 60 g margarine, 1 onion, 200 g boiled rice, 2 eggs, 10 g parsley, salt.
Prepare the meat according to one of the above methods, add crumbly boiled rice, chopped eggs to it, mix everything.
Rice and egg filling
300 g rice cereal, 3 hard-boiled eggs, 80 g butter, salt.
Sort the rice, rinse, place in boiling water and cook for 5 minutes, stirring and skimming off the foam. Then add butter or margarine to it and continue cooking in a sealed container in a water bath for 30-40 minutes. Salt the cooled rice and mix with chopped eggs.
Pickled cucumber filling
800 g pickled cucumbers, 4 onions, 2 hard-boiled eggs, 50 g vegetable oil.
Remove the cucumbers from the skin and seeds, finely chop or cut into thin slices, put in a saucepan, simmer, place on a sieve, and drain. Combine onion and chopped eggs with cucumbers.
Salted mushroom filling
900 g salted mushrooms, 200 g vegetable oil, 4-5 onions, ground black pepper.
Rinse salted mushrooms (any) under running cold water, sort, chop finely, fry in vegetable oil, combine with sautéed onions, pepper.
900 g green onions, 7 hard-boiled eggs, 1 raw egg, 50 g margarine.
Chop the onion, lightly sauté, cool, mix with eggs, add salt (add 1 egg raw).
Potato and mushroom filling
800 g potatoes, 2 onions, 200 g boiled mushrooms, 30 g vegetable oil, 1 raw egg, salt, pepper.
Peel the potatoes, rinse, grate or mince to obtain a homogeneous mass, combine with a raw egg, butter, sautéed onions, boiled mushrooms, salt and pepper, mix everything thoroughly.
Sorrel filling
1 kg sorrel, 200 g sugar, 50 g starch.
Sort the sorrel, cut off the petioles. Soak the sorrel leaves, rinse thoroughly in running water after 30 minutes, squeeze, chop, mix with starch and granulated sugar.
Carrot filling
900 g boiled carrots, 4 hard-boiled eggs, 10 g sugar, 80 g margarine or butter, salt.
Peel the carrots, rinse them, grate them on a coarse grater, put them in a saucepan, add margarine and a little water. Simmer the carrots, then add salt and mix with granulated sugar and chopped eggs.
Cabbage filling
800 g cabbage, 100 g margarine, 3 eggs, pepper, salt.
Wash the cabbage, pour over boiling water, chop finely, put in a deep frying pan with vegetable oil, cover with a lid and bring to readiness. Chop the onion, sauté, mix with cabbage, salt and pepper everything, cool, then combine with chopped eggs.
Fresh mushroom filling
850 g mushrooms, 100 g butter, 3 onions, 50 g sour cream, salt.
Peel the mushrooms, rinse, boil, cut into pieces, fry in oil, add salt, mix with finely chopped onion and sour cream, simmer for 15-20 minutes, cool. You can add chopped dill to the finished tribes.
Bryndza filling
900 g cheese, 100 g milk, 70 g wheat flour, 2 eggs.
Grate the cheese on a coarse grater or chop finely, add milk, flour, raw eggs. Mix everything thoroughly until a homogeneous mass is obtained.
Cottage cheese filling
800 g cottage cheese, 80 g margarine, 3 yolks, 50 g sugar, 150 g raisins, 50 g flour, salt, vanillin to taste.
Add melted butter, yolks, granulated sugar, raisins (or candied fruits), flour, salt, vanillin to the cottage cheese passed through a meat grinder or grated through it. Mix everything thoroughly until a homogeneous mass is obtained.
Apple and lingonberry filling
900 g apples, 300 g sugar, 50 g butter, 100 g lingonberries, 5 g cinnamon (powder).
Wash the apples, peel (you don’t have to cut the skin), cut into slices, put in a saucepan, add granulated sugar, butter, cinnamon and a little water. Simmer the apples and combine with lingonberries.
Rhubarb filling
500 g rhubarb, 300 g sugar, 4 g cinnamon.
Rinse the rhubarb, peel, cut into small cubes, mix with granulated sugar and cook until softened. Cool the finished rhubarb, add cinnamon to it, mix thoroughly.
Lemon filling
3 lemons, 300 g sugar, 50 g starch.
Scald the lemon with boiling water, cut it, remove the seeds, pass through a meat grinder along with the peel, add granulated sugar, starch, mix everything.
Dried apricot filling
600 g dried apricots, 200 g sugar.
Sort the dried apricots, soak for 10-15 minutes in warm water, rinse thoroughly, put in a saucepan, add a little water (so that it covers the dried apricots). Let the dried apricots simmer. Cool, finely chop or mince, add sugar.
500 g poppy seeds, 140 g honey or 250 g sugar, 1 raw egg.
Rinse the sifted poppy seeds several times in warm water, add water, bring to a boil and cook over low heat for an hour. Place the finished poppy seeds on a sieve or cheesecloth, cool, mix with honey or granulated sugar, you can add raisins. Pass the resulting mixture through a meat grinder twice. For greater viscosity, add a raw egg to the filling.
Dried fruit filling
200 g apricots, 200 g prunes, 100 g raisins, 160 g dried apples, 200 g sugar.
Sort and rinse dried fruits in warm water (pre-soak apricots and prunes in cold water for 10-15 minutes). Then pour them with a small amount of water and cook for 10-15 minutes. Remove seeds from apricots and prunes. Pass the cooked dried fruits through a meat grinder, add granulated sugar and mix well.
Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
41st page of the section
Bakery. Flour culinary and confectionery products
TRADITIONAL MEATS AND FILLINGS
Ingredients:
700 g white cabbage, 2 eggs, 4 tbsp. spoons of fat, salt.
Chop the cabbage and fry with fat until half cooked.
Add hard-boiled and chopped eggs, salt and mix.
Ingredients:
2 cups shredded cabbage, 2 onions, 4 tbsp. spoons of fat, sugar and salt to taste.
Rinse the sauerkraut in warm water and scald with boiling water (to remove excess acid).
Place the cabbage in a saucepan with fat, add fried chopped onion, salt, sugar and simmer until tender.
Ingredients:
400 g green onions, 3 tbsp. spoons of fat, 2-3 eggs, pepper, salt.
Finely chop the green onions, place in a saucepan or deep frying pan with fat and simmer until softened.
Then add finely chopped boiled eggs, salt and pepper and mix.
Ingredients:
500 g carrots, 2-3 eggs, 1-2 tbsp. tablespoons butter, 1/2 teaspoon sugar, salt.
Finely chop the carrots, put them in a saucepan, add butter, sugar, salt and simmer until tender.
Add chopped hard-boiled eggs to the prepared minced meat.
Ingredients:
400 g carrots, 2 eggs, 1 tbsp. spoon of flour, 6 tbsp. tablespoons butter, 6 tbsp. spoons of sour cream, herbs, salt, broth (meat or vegetable).
Pass the carrots through a meat grinder and fry in oil.
Remove the carrots from the frying pan, fry the flour in the remaining oil and, after cooling, combine with sour cream.
Add carrots, hard-boiled chopped eggs, herbs, salt, a little broth and stir.
Ingredients:
1 kg of fresh porcini mushrooms, 1-2 tbsp. tablespoons butter, 1 onion, 1/2 cup sour cream, herbs, dill or parsley, salt.
Boil the mushrooms, cut into slices, fry in oil, add separately fried onions, sour cream, salt and simmer covered for about 20 minutes.
Cool and add finely chopped herbs.
Ingredients:
200 g dried mushrooms, 1 onion, 1 teaspoon flour (without top), 10 g butter, salt.
Wash the dried mushrooms, cook, drain in a sieve or colander, rinse again, finely chop and fry in oil with onions, add salt to taste.
Prepare a sauce using mushroom broth from flour sautéed in butter and season the minced meat with it.
Ingredients:
500 g potatoes, 3-4 tbsp. spoons of milk, 1 onion, 40 g butter, 2 eggs, salt.
Peel the potatoes, boil them, then drain the water, dry them slightly, crush them, add raw eggs, butter, milk, lightly fried chopped onions and mix.
You can add boiled chopped mushrooms.
Ingredients:
400 g cucumbers, 1.5 onions, 1 egg, 60 g fat.
Peel thick pickled cucumbers from the skin and seeds, cut into slices, put in a saucepan, add a little water and simmer, covering with a lid.
Then place the cucumbers in a sieve, combine them with chopped boiled eggs and fried onions.
Ingredients:
1 glass of rice or millet, 1 egg, 40-50 g of butter, salt.
Pour the sorted and washed cereal into boiling salted water and cook crumbly porridge.
Add butter, chopped egg and mix.
Ingredients:
3 tbsp. spoons of rice, 100-150 g of fresh mushrooms, 4 tbsp. spoons of butter, 3 glasses of water for cooking rice, 1 onion, 1 tbsp. spoon of flour, pepper, salt.
Rinse the rice in several waters, add to boiling salted water and boil. Then drain in a colander and rinse with hot water.
Peel the mushrooms, boil in salted water, mince and fry in butter.
Prepare the sauce: sauté finely chopped onion in butter, add flour and fry until light brown. Then, stirring vigorously, pour in about a glass of mushroom broth (the mixture should have the consistency of thick sour cream).
Salt and pepper the sauce, mix with rice and minced mushrooms.
Ingredients:
1 cup buckwheat, 1.5 cups water, 4 tbsp. tablespoons fat, 2 onions, salt.
Sort the grains and lightly fry in a dry frying pan.
Boil water, add salt, add cereal and steam in a water bath until cooked.
Add finely chopped onion fried in fat to the porridge and stir.
Ingredients:
1/2 cup buckwheat, 1 cup water for cooking, 300 g liver, 4 tbsp. tablespoons fat, 2 onions, salt, pepper.
Cook crumbly buckwheat porridge.
Cut the liver into slices and fry in fat until cooked (without drying out).
Pass it through a meat grinder, combine with finely chopped onion, fry in fat, salt and pepper and mix with porridge.
If the minced meat turns out to be a bit dry, add a little milk or broth to it.
Ingredients:
1 cup buckwheat, 3 onions, 70 g dried mushrooms, salt, pepper, butter for frying.
Prepare crumbly buckwheat porridge, fry in oil and combine with separately fried onions.
Then add boiled and chopped mushrooms.
Season the filling with salt, pepper and, if necessary, dilute with a small amount of mushroom broth to make it more juicy.
Ingredients:
1/3 cup millet, 1 cup water, 1/2 cup raisins, 1 tbsp. spoon of sugar, 2 tbsp. spoons of butter.
Sort the millet, rinse and cook in salted water for 6-8 minutes.
Then drain the water through a fine sieve, add butter, sugar, washed raisins, mix and cook in the oven until cooked.
Ingredients:
600 g meat pulp, 2 onions, 1 tbsp. spoon of flour, 3 tbsp. spoons of butter, pepper, salt.
Cut the meat into pieces, pass through a meat grinder and fry in fat in the oven or on the stove until cooked. Then pass through the meat grinder again.
Fry finely chopped onion with flour in a frying pan with butter, dilute with broth, add salt and pepper and mix with meat.
You can add hard-boiled chopped eggs or crumbly boiled rice to the minced meat.
Ingredients:
500 g meat, 30 g butter, 1 onion, 1 teaspoon flour, 1-2 eggs, pepper, salt, herbs.
Boil the meat until half cooked, cool, pass through a meat grinder, add chopped boiled eggs, onions sautéed with flour, salt, pepper, a little broth, finely chopped parsley and mix everything.
Ingredients:
700 g liver, 2 onions, 3 tbsp. tablespoons fat, 1 teaspoon flour, pepper, salt.
Cut the liver (heart, lung) into pieces weighing about 40 g, rinse and cook in salted water until tender. Then pass through a meat grinder, lightly fry and season with sauce.
To prepare the sauce, fry finely chopped onion with fat and flour until light brown, pour in half a glass of broth or water and boil for 10 minutes, adding pepper and salt at the end of cooking.
Ingredients:
500 g poultry, 2 tbsp. spoons of butter, 2 tbsp. spoons of cream, 2 tbsp. spoons of rice, 1 egg, 1/2 nutmeg, salt.
Boil or fry the bird until cooked. Separate the pulp from the bones and chop finely.
Cook the fluffy rice, add butter.
Finely chop the hard-boiled egg and grate the nutmeg. Mix all ingredients and add salt.
Ingredients:
150 g cheese (brynza), 2 eggs, a bunch of greens.
Grate cheese or feta cheese on a coarse grater, add finely chopped dill, parsley or celery, raw and chopped boiled egg, mix.
Ingredients:
2 half glasses of cottage cheese, 2 eggs, 2 tbsp. spoons of sugar, 1 tbsp. spoon of flour, 1/2 teaspoon of vanilla sugar, salt.
Rub the cottage cheese through a sieve, add sugar, raw eggs, flour, salt, vanilla sugar and mix.
Ingredients:
5 apples, 1 cup sugar, 25 g butter, 1/2 cup lingonberries, 1/2 teaspoon cinnamon.
Core the apples with seeds (you don't have to cut off the skin), cut them into slices, put them in a saucepan, add sugar, butter, cinnamon and a little water.
Simmer the apples and combine with lingonberries.
Ingredients:
2 lemons, 1 cup sugar, 1 tbsp. spoon of starch, 1 egg white.
Remove the seeds from the lemon, grate it with the zest on a fine grater and mix with sugar, starch and raw egg white.
Ingredients:
1/2 kg apples, 1 cup sugar.
Peel the apples, cut into 4 parts and cut out the core. Cut each quarter into small slices.
Place the chopped apples in a saucepan, add sugar and, stirring, heat over low heat until they soften.
Ingredients:
1 kg apples, 4 tbsp. spoons of sugar, 2 glasses of cognac or vodka.
Peel the apples, cut into thin slices, sprinkle with sugar, sprinkle with cognac or vodka and let stand for 1.5-2 hours.
Ingredients:
1 kg apples, 1 glass of sugar.
Wash the apples, remove the core, peel and cut into slices.
Add sugar, 3-4 tbsp. spoons of water and cook over low heat until you get a thick jam.
Ingredients:
400 g apples, 1/2-1 cup sugar.
Sort the apples, rinse, add water and leave for 2-3 hours in water to swell, then cook in the same water until they become soft.
Then pass through a meat grinder, add sugar and, stirring, cook over low heat until thickened.
You can also use other dried fruits: apricots, prunes, pears, raisins.
Ingredients:
1 kg of cherries, 1.5 cups of sugar.
Remove the seeds from the berries, cover with sugar and leave for 3-4 hours.
Drain the juice and use it to make drinks and sweet sauces, and use the cherries for minced meat.
Ingredients:
1 cup poppy seeds, 3 tbsp. spoons of raisins, 1/2 eggs, 1/2 cup sugar, 2 tbsp. spoons of butter.
Rinse the poppy seeds in warm water, drain and boil in a small amount of water for 5-8 minutes.
Cool, mince, mix with washed raisins, sugar, egg and softened butter.
Ingredients:
1/2 cup poppy seeds, 6 tbsp. spoons of honey.
Rinse poppy seeds in warm water, place in a saucepan with honey and cook, stirring, for 5-8 minutes.
Ingredients:
1 glass of poppy seeds, 75 g of honey, 2 tbsp. spoons of raisins.
Rinse the poppy seeds, pour boiling water over them, place them on a sieve covered with a cloth, let the water drain and grind them in a mortar.
Mix it first with honey, then with raisins.
Ingredients:
1 kg blueberries, 1.5 cups sugar, 2 tbsp. spoons of flour.
Sort the blueberries, rinse, add sugar, heat, add flour and boil.
Ingredients:
100 g dried bird cherry, 1/2 cup sugar, 1/2 cup water, 2 eggs.
Grind the dried bird cherry, add hot water and let it swell.
Then mix with sugar and raw eggs.
Ingredients:
1 kg rhubarb, 1/2 cup sugar, 1 teaspoon ground cinnamon.
Peel the rhubarb, cut into pieces, add water until it just covers them, add sugar and cook until half cooked, then place in a sieve or colander and let the syrup drain.
Add cinnamon to the cooled filling.
Ingredients:
400 g dried apricots, 1/3-1/2 cup sugar.
Sort the dried apricots, rinse in warm water, put in a saucepan, pour boiling water over them, boil for 10-15 minutes and place in a sieve.
Place the cooked dried apricots on the cut dough and sprinkle with sugar.
The decoction can be used to make jelly or sweet sauce.
Sauté chopped onions in vegetable oil.
Place sauerkraut in a bowl, add fried onions, peppercorns, bay leaves, cover with a lid and, stirring, simmer until tender, periodically adding 1-2 tbsp. spoons of hot fish broth or water.
Cut the salted fish fillet into thin slices and lightly fry.
When preparing dough products, cabbage and fish are laid in layers.
Ingredients:
1/2 kg sauerkraut, 5 tomatoes, 1 onion, 1 tbsp. spoon of sugar, pepper, 3 tbsp. spoons of vegetable oil.
Rinse the sauerkraut with warm boiled water and rinse with cold water, squeeze and mix with tomatoes (fresh or canned) rubbed through a sieve.
Add onion, sugar and pepper fried in vegetable oil.
Honey in combs is of great value.
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Minced meats and fillings
Many flour confectionery products are baked with fillings (minced meat), for the production of which a variety of products are used: meat, offal, fish, vegetables, mushrooms, cereals, eggs, etc.
In many minced meats that do not include grains, sauce is used to bind and create a consistency that improves the taste of the minced meat. The sauce contains browned flour, butter or margarine and broth. For 1 kg of minced meat add 100-150 g of sauce.
Sautéing flour. Flour is sauteed to change its properties: when heated, gluten loses its ability to swell and cannot form an adhesive mass (due to protein coagulation). Flour is sautéed with and without fat. Flour sautéing without fat is done as follows: sifted flour is poured onto a frying pan or baking sheet in a thick layer of no more than 3 cm and, stirring with a wooden paddle, heated on the stove until the flour acquires a slightly creamy (fawn) tint and a pleasant aroma of roasted nuts. Sauteed flour should be crumbly, without lumps and the taste of raw flour.
Flour can also be sauteed in an oven at a temperature of 110-120*C, stirring every 2-3 minutes and kneading lumps. The browned flour is sifted through a sieve with 1-2 mm mesh.
Flour sauteing with fat is done as follows: melt butter or margarine in a saucepan or pan with a thick bottom and heat until the moisture completely evaporates. Then add the sifted flour and, continuously stirring with a paddle, continue heating until the bubbles disappear, i.e., until the moisture is completely removed from the flour. In this case, the composition should not darken. For 1 kg of flour take 1 kg of fat. Sautéed flour should be free of lumps, slightly yellowish in color, and without the taste of raw flour.
Making the broth. For sauces, broths left over from cooking or poaching meat, fish, and mushrooms are most often used.
You can specially cook meat broth from bones. For 1 kg of bones take 4 liters of water. Boil the broth for 4-6 hours. Fish food waste is used for fish broth. For 1 kg of fish food waste, take 4 liters of oxen. Boil the broth for 1.5-2 hours. Mushroom broth is prepared from pre-washed dried mushrooms. Before cooking, mushrooms are soaked for 3-4 hours (for swelling), and then boiled for
1.5-2 hours in the same water. The finished broths are filtered.
Preparing the sauce. The flour sauté is cooled to 60-70*C, diluted with hot broth and, stirring continuously, cooked at low boil until the consistency of thick sour cream. Before finishing cooking, season the sauce with salt. The finished sauce is filtered.
Onions and fat are sautéed to preserve aromatic essential oils. To do this, heat the oil in an electric frying pan or saucepan to 110-120°C and add chopped onions.
Sauté the onion with continuous stirring until it turns light golden brown.
Minced meat with onions
Beef (cutlet meat) 1258, margarine 40, onion 100, flour 10, pepper 0.5, salt 10, parsley (greens). Yield 1000.
The meat is washed, freed from bones and tendons, cut into pieces (40-50 g) and fried in fat until a crust forms. Then the meat is transferred to a saucepan or cauldron, poured with broth or water (15-20% of the mass) and simmered over low heat until softened. The finished meat is passed through a meat grinder along with pre-sautéed onions. A white sauce is prepared using the broth obtained from stewing meat. The cooled minced meat is mixed with sauce, ground pepper, finely chopped herbs and salt.
The second method of preparing minced meat differs from the first in that before frying, the meat is minced in a meat grinder, fried and passed through a meat grinder again. Otherwise, this method of preparing minced meat is similar to the first.
When preparing minced meat using the third method, the meat is placed in boiling water (the ratio of water to meat is 1.5:1), brought to a boil, after which the heat is reduced and cooking is continued without boiling (at 85-90°C). The readiness of meat is determined by piercing a chef's needle: the needle enters the finished meat without effort. The boiled meat is carefully separated from the bones and, together with sautéed onions, passed through a meat grinder, then ground pepper, herbs, sauce, salt are added and everything is mixed. Minced meat can be prepared with eggs, with rice and eggs, with rice and green onions.
Minced onion with egg
Onions 500, rendered pork lard 150, ground crackers 200, sour cream 100, eggs 5 pcs., parsley 10, salt 10. Yield 1000.
Peeled onions are finely chopped and sautéed in rendered pork lard until golden brown. Add crackers, sour cream, coarsely chopped hard-boiled eggs, chopped parsley, salt to the prepared onion and mix everything thoroughly.
Minced liver
Lung 920, heart 364, table margarine 60, onion 84, flour 10, pepper 0.5, salt 10. Yield 1000.
The offal is washed, cut into pieces and boiled in salted water with the addition of pepper. Blood clots are first removed from the heart. The boiled offal is passed through a meat grinder, then laid out on baking sheets in a layer of 2-3 cm and fried. Add sautéed onions and peppers to the mixture, season with white sauce and mix everything well. You can prepare minced liver with crumbly porridge, which is cooked separately (rice, wheat, buckwheat and pearl barley).
Fish firsh
Fish 1026, onions 126, flour 10, margarine 100, parsley 7, pepper 0.5, salt 12. Yield 1000.
Fils of fresh fish is cut into pieces weighing 40-50 g, placed on a baking sheet, water is added (for 1 kg of fish, 0.3 liters of water and salt and simmered for 15-20 minutes until cooked. You can boil the fish. The finished fish is crushed, combined with sautéed onions, peppers, finely chopped herbs, white sauce and mix well.
You can cook minced fish with rice. In this case, crumbly rice is added to the prepared minced fish instead of white sauce. When preparing minced fish with rice and vizig, the minced meat is mixed with crumbly rice and prepared vizig. Instead of rice, you can use other cereals: barley, pearl barley or wheat.
Minced potatoes with onions
Boiled potatoes 8S0, sauteed onions 130, vegetable oil 40, salt 10. Yield 1000.
Peeled potatoes are boiled, dried, wiped and mixed with sautéed onions. You can cook minced potatoes with mushrooms and onions. At the same time, chopped boiled mushrooms are added.
Minced fresh cabbage
Fresh cabbage, eggs 2 pcs., table margarine 100, pepper 0.2, parsley 10, salt 10. Yield 1000.
Fresh cabbage, cleared of contaminated leaves, is chopped by machine or by hand and stewed on baking sheets with melted margarine at a temperature of 180-2()*C. Lay the cabbage in a layer of 3-4 cm, stirring occasionally, avoiding color change and complete softening. At a lower temperature, cabbage turns brown when simmering; at a higher temperature, it burns.
After cooling, the cabbage is salted and mixed with finely chopped hard-boiled eggs, pepper and parsley. It is impossible to salt raw or unrefrigerated cabbage, as this releases moisture, which reduces the quality of the minced meat. The taste of cabbage will be more delicate if you add milk (9% of the cabbage weight) during poaching. Before chopping, young fresh cabbage is blanched for 3-5 minutes to remove bitterness. You can use onions instead of eggs. Weight of sautéed onions 100 g.
Minced sauerkraut
Sauerkraut 1112, table margarine 60, onions 95,
Granulated sugar 15, ground pepper 0.2, parsley 10, salt 10.
Yield 1000.
The sauerkraut is sorted, washed, squeezed and finely chopped. Stew cabbage in an electric frying pan or a stovetop dish with a thick bottom with the addition of margarine. The cabbage is laid in a layer of 3-4 cm, a small amount of water or broth is added (5-6% of the cabbage weight) and simmered until tender.
Add finely chopped sautéed onions, sugar, pepper, salt, finely chopped herbs to the finished cabbage and mix everything well.
Minced green onion with egg
Green onions 885, margarine 50, eggs 2 pcs., salt 12, parsley 15. Yield 1000.
Finely chopped green onions are combined with chopped hard-boiled eggs, melted fat, salt, finely chopped parsley and mixed. One egg can be added to the minced meat raw in a beaten state to bind the minced meat.
Minced carrot
Carrots 1087, sugar 10, margarine 50, salt 8. Yield 1000.
The carrots are peeled, thoroughly washed and chopped in a vegetable cutter. Simmer the carrots in margarine with the addition of water (8-10% of the carrot’s weight). Salt and sugar are added to the stewed carrots.
Minced carrots can be prepared with the addition of chopped hard-boiled eggs and crumbly rice porridge.
Minced rice with egg
Rice cereal 300, eggs 3 pcs., table margarine 80, salt 10, parsley or dill 10. Yield 1000.
Rice groats are cleaned of impurities, washed in warm water until the turbidity is removed and poured into boiling salted water (for 1 kg of rice 50 g of salt and 8-10 liters of water), cook at low boil for 20-25 minutes. The cooked cereal is placed in a colander or sieve, dried and mixed with margarine, chopped eggs and herbs. If rice cereals are boiled in less water (5-7 liters per 1 kg), then they are drained in a colander and washed with hot water.
You can cook rice in a small amount of water (for 1 kg of rice 2 liters of water) in a container with a thick bottom. To do this, cook the rice for 3-5 minutes on the stove, then add margarine and place the rice in a water bath in the oven for 35-40 minutes. Rice cooked in this way is called poached, while the one described above is called flap rice. If minced rice is prepared with mushrooms, then boiled and chopped mushrooms are fried and mixed with rice and sautéed onions.
Minced mushroom
Dried mushrooms 410, margarine or vegetable oil 50, onions 84, flour 10, pepper 0.3, salt 20. Yield 1000.
Dried mushrooms are washed and boiled. A white sauce is prepared using the broth. The mushrooms are washed, minced in a meat grinder and lightly fried. Combine the mushrooms with sautéed onions, salt, pepper, sauce and mix everything thoroughly.
Minced meat
Cottage cheese 833, eggs 2 pcs., granulated sugar 80, wheat flour 40, vanillin 0.1. Yield 1000.
The cottage cheese is rubbed, eggs, sifted flour, sugar, vanillin are added and everything is mixed well. Minced curd can be prepared with the addition of candied fruits, raisins, fried nuts, lemon or orange zest, and sour cream.
Minced apple
Fresh apples 1012, granulated sugar 300, water 20-30. Yield 1000.
Washed apples are cored and heated in slices (if the skin is removed from the apples, the loss is 20-30 g per 1 kg of apples). Sprinkle the slices with sugar, add water and cook over low heat until the apples soften and the resulting puree thickens. During cooking, the mass is stirred with a paddle. To improve the taste, you can add ground cinnamon (1-2 g per 1 kg of minced meat), zest or vanillin to the minced meat.
..
Minced meat is prepared from meat, offal, fish, cottage cheese, apples, cherries, potatoes, vegetables, dried mushrooms, and rice. Prepare minced meat only in small quantities as needed and, in case of short-term storage, refrigerate to prevent freezing. Certain types of minced meat for baked goods (meat, liver, fish, mushroom) are seasoned with white sauce for flavor. For 1 kg of minced meat use 100 - 150 g of sauce.
Minced meat. For flour dishes, minced meat can be raw (dumplings, boraki, manti) or cooked (pancakes). Heat-treated minced meat is also used for culinary products.
When preparing minced meat for dumplings, cutlet meat and onions are ground in a meat grinder, salt, sugar, ground black pepper and cold water (2% by weight of meat) are added, then everything is thoroughly mixed. For dumplings with pork and fresh cabbage, finely chopped white cabbage, salt, pepper, and water are added to the chopped pork and onions.
Minced meat for pancakes and baked goods is also prepared from cutlet meat (beef or pork, lamb), which is ground in a meat grinder with two grates, fried in fat with added salt until cooked in an electric fryer at a fat temperature of 250 °C. After cooling, the fried meat is passed through a meat grinder a second time (for baked goods with sauteed onions), heated again for 5 - 7 minutes and hard-boiled and chopped eggs are added, the mass is thoroughly mixed.
Minced fish. Boneless or skinless and boneless fillets are cut into pieces and poached, then chopped and combined! with sautéed onions and other ingredients For minced meat with vizig, it is soaked for 2 - 3 hours in cold water, steamed until tender and chopped.
Minced vegetables, mushrooms, curds, fruits. Potatoes for minced meat are boiled and pureed; onions are sautéed; fresh white cabbage is fried in an oven until done; carrots are chopped and simmered with fat. The finished main product is combined with auxiliary components (boiled chopped egg, boiled fluffy rice, sautéed onions) and adjusted to taste.
Dried porcini mushrooms are soaked, boiled and passed through a meat grinder. Lightly fry the chopped mushrooms, add sautéed onions, pepper, salt, sauce and mix thoroughly.
Cottage cheese for minced meat is passed through a grinding machine. An egg and granulated sugar are added to the minced curd for pancakes, and additional wheat flour and salt for cheesecakes, pies and dumplings. At the same time, in the minced curd for “Moskovskie” (salted) dumplings, the amount of sugar does not exceed 1.5% of the weight of the cottage cheese (in sweet dumplings - 8%).
Apple and cherry mince are prepared from fruit mince. After removing the seed nest, fresh apples are cut into slices, sprinkled with sugar, water is added (20 - 30 g per 1 kg of apples) and simmered over low heat, stirring, until thickened (apples are used with the skin). Apples for minced meat do not need to be cooked. The apples are seeded and peeled, then cut into slices or cubes and sprinkled with sugar.
Minced potatoes with onions
Potatoes - 1209, onions - 310, vegetable oil - 40, salt - 10. Yield 1000 g.
Peeled potatoes are boiled in salted water until tender, then the water is drained, the potatoes are rubbed while hot, sautéed onions with the fat in which they were sautéed are added, and mixed. Minced meat can be prepared without onions by seasoning it with butter.
Minced cabbage
Fresh cabbage - 1200, eggs - 100, table margarine - 70, pepper - 0.2, parsley - 10, salt - 20. Yield 1000 g.
Fresh cabbage, cleared of contaminated leaves, is shredded by machine or by hand and stewed, placed on baking sheets with a 3-4 cm layer of melted fat. The optimal stewing temperature is 180-200°C; at a higher temperature, the cabbage will burn; at a lower temperature, it will become brown in color and filled with fat. After cooling, the cabbage is salted and mixed with finely chopped hard-boiled eggs, pepper and parsley. If you salt raw or hot cabbage, moisture will be released from it and the minced meat will become watery.
Minced meat
Beef - 1709/1258 (hereinafter the numerator gives the gross weight, the denominator - net) or pork - 1303/1110, or lamb - 1676/1198, margarine - 40, onions - 119, flour - 10, pepper - 0 .5, salt - 10, parsley, cilantro - 9. Yield 1000 g.
The meat is washed, freed from bones and tendons, cut into pieces (40-50 g) and fried in fat until a crust forms. Then the meat is transferred to a saucepan or cauldron, poured with broth or water (15-20% of the mass) and simmered over low heat until softened. The finished meat is passed through a meat grinder along with pre-sautéed onions. A white sauce is prepared using the broth obtained from stewing meat. The cooled minced meat is mixed with sauce, ground pepper, finely chopped herbs and salt.
Minced liver
Lung - 1000, heart - 428, table margarine - 60, onion - 1000, flour - 10, pepper - 0.5, salt - 10 Yield 1000 g.
The offal is washed, cut into pieces and the lung and heart are boiled in salted water with the addition of pepper. Blood clots are first removed from the heart. The boiled offal is passed through a meat grinder, then laid out on baking sheets in a layer of 2-3 cm and fried. The liver is cut into pieces and fried until golden brown, crushed with the rest of the offal. Add sautéed onions and peppers to the mixture, season with white sauce and mix everything well.
Minced fish
Fish (fillet without skin and bones) - 1026, onion - 150, flour - 10, refined vegetable oil - 100, parsley - 9, pepper - 0.5, salt - 12. Yield 1000 g.
Fresh boneless fish fillets are cut into pieces weighing 40-50 g, placed on a baking sheet, water is added (0.3 liters of water per 1 kg of fish), salt and simmered for 15-20 minutes until cooked. You can boil the fish. Before boiling, dried viziga is soaked for 2-3 hours in cold water, and then boiled in salted water until tender (2-3 hours). The finished fish is chopped, combined with white sauce, finely chopped herbs and mixed well. Onions for minced meat are fried in refined vegetable oil.