Recipes from minced meat. Minced meat dishes
Products made from minced meat are prepared fried. They are fried immediately before serving, as the taste and consistency of the products deteriorate during storage. Minced meat products are fried on both sides until a crispy crust forms, then cooked in the oven. Losses during frying of products are 30%. When leaving, they are poured with meat juice or melted butter.
Chopped beefsteak. The prepared semi-finished product is placed in a frying pan heated with fat, fried on both sides and placed in the oven for 5-7 minutes. Before frying, the steak can be breaded in flour.
When serving, place a side dish on a portioned dish or plate, next to it is a steak, and pour meat juice over it. Fried potatoes, boiled vegetables, and a complex side dish are used as a side dish. Chopped beefsteak can be served with an egg or onion, just like a natural beefsteak.
Beef 109, bacon 12.5, milk 6.76, ground pepper 0.04, salt 1.2, rendered animal fat 7, side dish 150. Yield 220.
Natural chopped schnitzel. Chopped mass is prepared from beef, lamb or pork. No lard is added to the pork mass. The prepared semi-finished product is placed in a frying pan heated with fat, fried until a crispy crust is formed and brought to readiness in the oven.
When on vacation, a side dish is placed on a portioned dish - fried or boiled potatoes, crumbly porridge, a complex side dish of 3-4 types of vegetables, next to it is schnitzel, pour melted butter over it.
Lula kebab. The prepared semi-finished product is threaded onto a skewer and fried over hot coals. When leaving, a thin flatbread of wheat bread (lavash) is placed on a portioned dish, a lula kebab removed from a skewer is placed on it (2-3 pieces per serving) and covered with the other end of the flatbread. A side dish is placed next to or around: green or onions, tomatoes, a slice of lemon, herbs. “Yuzhny” sauce is served separately in a gravy boat or dry barberry is served on a socket. Lula kebab can be served without lavash.
For lavash, knead a stiff dough from flour, water and salt, roll out the lavash 1 mm thick, and bake on a baking sheet without fat.
Lamb 277, raw fat 10, onion 20, salt 5, pepper 0.1, flour 45, water 12, green onion 50, parsley (greens) 11, sumac 3. Yield 235.
§ 6. Dishes made from cutlet mass
Products made from cutlet mass are prepared fried, stewed and baked. In order for the products to be fluffy, tasty and juicy, they are fried immediately before release on both sides and brought to readiness in the oven. Readiness is determined by the appearance of white bubbles on the surface of the product. Losses during heat treatment of products made from cutlet mass are 19%. When leaving the product, pour melted butter, meat juice or add sauce.
Cutlets, meatballs with garnish. The prepared semi-finished cutlets or meatballs are placed on a baking sheet or frying pan heated with fat, fried until a crispy crust forms, placed in the oven and brought to readiness. When leaving, put a side dish on a portioned dish or plate, cutlets next to it, pour over melted butter or add red, onion, red with onions and gherkins, tomato, sour cream, sour cream with onions sauces. Served with a simple or complex side dish. When leaving, the meatballs are placed in a lamb and topped with sour cream sauce, sour cream and onions.
Prepared semi-finished products for the “chopped schnitzel” dish are fried and served in the same way as cutlets.
Chopped zrazy. The prepared zrazy are placed on a baking sheet heated with fat, fried until a crispy crust forms and finished in the oven.
When on vacation, put a side dish on a portioned dish or plate - buckwheat or rice porridge, mashed potatoes, next to it - zrazy (1-2 pieces per serving), pour over oil or add red or onion sauce.
Meatballs. Prepared semi-finished meatballs are placed on a baking sheet in one row, fried on a stove or in an oven, poured with red, tomato or sour cream sauce with tomato and simmered for 10-12 minutes in an oven. Meatballs can be deep-fried, then placed in a shallow dish in 1-2 rows, poured with sauce and simmered.
When leaving, put a side dish in a lamb or plate - crumbly rice, buckwheat porridge or mashed potatoes, next to them - meatballs, pour over the sauce in which they were stewed, sprinkle with chopped parsley, you can sprinkle with chopped garlic.
Meatballs baked in sour cream sauce with rice (Cossack style). The crumbly rice porridge is seasoned with sauteed tomato and placed in a portioned frying pan, greased, two fried meatballs are placed on the porridge, poured with sour cream or sour cream with tomato sauce and baked. They are released in the same portioned frying pan in which they were baked; when released, they are sprinkled with chopped parsley.
Pasta roll. The prepared roll is baked for 30-40 minutes in an oven at a temperature of 220-230 °C. The finished roll is cut into portions.
When leaving, place 1-2 pieces of roll on a portioned dish or plate and pour over red or onion sauce, you can pour over meat juice. If the roll is stuffed with sauteed onions and eggs, then add a side dish when leaving.
Four options for juicy minced meat in the oven with the addition of berries, vegetables, fruits and herbs
2017-09-20 Rida KhasanovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
14 gr.
20 gr.
Carbohydrates
1 gr.243 kcal.
1. Chopped meat in the oven - a classic steak recipe
A classic for cooking minced meat in the oven is the traditional steak. It is prepared from beef with the addition of lard or pork alone. This dish turns out juicy and very satisfying.
Ingredients:
- half a kilo of beef;
- one onion;
- 70 g raw pork fat (or butter);
- four chicken eggs;
- sunflower oil;
- salt, ground pepper;
- 10 g table mustard for serving.
Cooking method:
1. Rinse the beef in cold water and dry it with a paper towel. If there are a lot of tendons and films on the pulp, cut them off (it’s okay if a little remains).
2. Peel and rinse the onion.
3. Scroll the beef, pork fat and onion through a meat grinder with the minced meat attachment. But if such a nozzle is not included in the kit, take a small one. Pork fat can be replaced with frozen butter.
4. Add the yolk of one egg and 50-100 ml of boiled cold water to the chopped meat with onions. Season with salt and pepper to your own taste. Stir and beat twice. That is, take the entire meat mass in your hands and carefully throw it back into the cup.
5. Divide the minced meat into three parts and shape each into an oval patty. Flatten it to the bottom. Remember, one baked egg should fit on its surface.
6. Pour sunflower oil (25-30 ml) into a frying pan and heat. Place the cutlets in hot oil and quickly fry on both sides. Do not cover the pan with a lid! Chopped beef steak can be medium or well done, depending on individual preference.
7. Then place the steaks on a baking sheet. Carefully break one egg for each and place in a hot oven for 15-20 minutes at 200°C.
8. Serve the finished minced meat in the oven according to the classic recipe with table mustard.
Not only mustard, but also horseradish or sour cream sauces with fresh herbs are suitable as a sauce for steak. The dish is served only hot immediately after baking.
2. Chopped meat in the oven, baked in foil
The advantages of such heat treatment are on the face - no frying! The meat, wrapped in a piece of food foil, is stewed in its own juices with minimal fat consumption.
Ingredients:
- half a kilo of beef;
- a quarter of one lemon;
- salt, ground pepper;
- a pinch of sugar (or 5 g of natural honey);
- 50 g lingonberries or currants;
- 5 ml sunflower oil.
Cooking method:
1. Rinse the beef in cold water and cut into small pieces - chop with a table knife on a cutting board.
2. Sort and rinse the berries.
3. Place the meat in a cup, add the juice of a quarter of a lemon and berries. Add sugar, salt and ground pepper. Stir and leave for a quarter of an hour.
4. Cover a small oven tray with foil and grease with sunflower oil. Place the meat in foil, along with any juices that have accumulated. Cover with a layer of foil and seal on all sides.
5. Place in a heated oven for half an hour at 200-220°C.
6. After baking, being careful not to burn yourself, unwrap the foil and transfer the dish to a serving plate.
The meat according to this recipe turns out juicy with a pleasant sour taste, softened by a slight sweetness. Serve fresh chopped vegetables or finely chopped herbs as a side dish.
3. Chopped meat in the oven in the form of cutlets
An excellent solution for minced meat in the oven - molded cutlets! A versatile dish with any side dish, suitable for a lunch party or family dinner. Please note that there is no bread in the recipe ingredients, but if desired, you can add a piece of wheat soaked in milk or cream to the minced meat.
Ingredients:
- 300 g pork;
- 100 g chicken fillet;
- 50 ml milk;
- onion;
- egg yolk;
- salt, spices and seasonings;
- breading;
- sunflower oil.
Cooking method:
1. Rinse pork and chicken in cold water and, after drying, finely chop with a knife. Professional chefs do this on a stable cutting board with two sharp table knives. But, at home, you can get by with a special attachment for a meat grinder.
2. Peel and rinse the onion. Grind in the same way as meat.
3. In a bowl, mix meat, onion, yolk, salt and spices. Pour milk and, after mixing the mass, beat lightly twice.
4. Form cutlets from the mixture and bread them. For breading, crackers, any flour (including cereal) or even crushed nuts are suitable.
5. Quickly fry the cutlets in oil in a frying pan on both sides. The fire must be strong, because now the goal is a beautiful golden brown crust on the products.
6. Transfer the cutlets to a baking sheet and bake until fully cooked at a standard temperature of 180-200°C.
The combination of chicken and pork cutlets is original in itself, but also economical! At the same time, the taste of the meat is not lost, and the quality and taste characteristics of the finished dish remain at the highest level.
4. Chopped meat in the oven with kiwi (in a baking sleeve)
Tell me, is sweet and sour sauce for meat a classic? Try making it from kiwi! An interesting and quick recipe for minced meat in the oven with kiwi sauce will win your heart!
Ingredients:
- pork neck (or shoulder);
- spicy herbs in a mixture (Provencal or any other);
- salt;
- ripe kiwi;
- flower honey;
- sunflower oil.
Cooking method:
1. Wash the pork neck and chop into pieces.
2. Rinse and peel the kiwi. Puree in a blender.
3. Place a special baking sleeve in the baking tray and pinch it on one side. Having opened the other side, put meat, kiwi, herbs into it, add a drop of natural flower honey and sunflower oil. Close the sleeve tightly and shake a little to mix all the ingredients.
4. Now leave the meat to marinate for a quarter of an hour, and then send it to a heated oven for baking at 180-200°C for a little less than an hour.
The recipe uses pork, but beef, lamb, chicken or turkey are also suitable for the specified set of additional ingredients.
Meat is the main source of complete food proteins, which contain all essential amino acids, balanced in the most favorable ratios. Fat makes this product high in calories and filling. Meat products contain a lot of vitamins B and PP (especially in the liver and kidneys), as well as potassium and phosphorus. It is rich in iron and microelements. Vitamins in meat are represented mainly by the vitamin B complex. Meat contains many extractive substances, which, when cooked, turn into broth. They tone the body and stimulate the intestines.
Dishes made from natural cut meat.
From chopped meat obtained by grinding beef, pork, lamb or veal in a meat grinder, natural chopped products are prepared without the addition of bread (steaks, schnitzels, cutlets), and with the addition of bread (cutlets, meatballs, zrazy, meatballs). For the production of chopped products, both with and without the addition of bread, the following large-piece semi-finished products are used: beef - the flesh of the neck, flank and trimmings resulting from cutting the carcass, as well as the trim from a category II carcass; lamb, goat meat, veal - neck meat and trimmings; pork - trimmings. All pieces of pulp must be cleared of tendons and coarse connective tissue. This kind of meat is called cutlet. To improve the taste and juiciness of finished products, raw fat (5 - 10%) is included in the composition of lean cutlet meat. Pork cutlet meat is allowed to contain no more than 30% fatty tissue and no more than 5% connective tissue. In cutlet meat made from beef, lamb and veal, the content of fat and connective tissue should not exceed 10%.
To prepare products with the addition of bread, meat minced in a meat grinder is combined with stale wheat bread of the 1st or highest grade, previously soaked in milk or water, salt and pepper (sometimes onions) are added and mixed.
In the process of preparing chopped semi-finished products, it is necessary to apply measures that reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water: the chopped meat and cutlet mass are cooled using cold water or food ice).
It should be noted that only very well-seasoned minced meat can become the basis of a gourmet dish. A mixture of seasonings enriches the taste and aroma of minced meat dishes.
An assortment of minced meat second courses: minced beef zrazy, beef roll with eggs in sour cream sauce, beef rolls stuffed with pork, beef meatballs, beef cutlets, chopped mixed meat cutlets, beef cutlets, cutlets with garlic, cutlets with milk sauce, chopped mixed meat cutlets, meat cutlets fried in leison, homemade cutlets, meatballs, homemade meatballs, pork meatballs, meatballs in Bulgarian sauce, meatballs in sour cream, meatballs in tomato, baked meatballs, pork meatballs , baked in horseradish sauce, chopped beefsteak, chopped beefsteak with herring, Mexican steak, chopped schnitzel, chopped schnitzel with rice, chopped zrazy, chopped zrazy with mushroom filling, lula kebab, beef pudding.
To make beef pudding, boiled meat is used, minced twice, which makes this dish recommended for baby and diet food; it is steamed and has a delicate texture. There is also a wide range of side dishes and sauces for minced meat dishes. So the meatballs are served with steamed rice, boiled potatoes or mashed potatoes and topped with sauces: sour cream, tomato, red with onions and gherkins. Schnitzels are served with a complex side dish or fried potatoes and drizzled with butter. Zrazy is served with crumbly buckwheat porridge and topped with butter or red sauce added on the side. The meatballs are released with stewed mashed potatoes and the sauce in which they were stewed. Beef pudding is served with boiled rice, potatoes in milk, mashed potatoes, boiled or stewed vegetables with fat, and beet and carrot puree.
minced meat pudding recipe
Introduction
Classification of dishes and their brief characteristics
General rules for cooking
Preparation of raw materials
Preparation of semi-finished products
Workplace organization
Description of the main workshop
Workshop equipment
Cooking technology
Technological cards of traditional dishes, their diagrams
Technological cards of non-traditional dishes, their diagrams
preparations, quality requirements.
Conclusion
Used Books
Application
Introduction.
Meat occupies one of the most important places in our diet. The nutritional value of this healthy product is determined primarily by the fact that it is a carrier of animal protein and fat.
Meat proteins include complete and incomplete proteins. The main part consists of complete proteins. The carcasses of cattle and sheep contain 75-85 percent of them, and the carcasses of pigs contain 90 percent. Complete meat proteins contain all amino acids, some of which are not synthesized by the human body. Thus, the main muscle protein, myosin, which makes up about 50 percent, and actin, which makes up 12-15 percent of all muscle tissue proteins, together contain all the amino acids. Essential amino acids of meat (valine, tryptophan, leucine, isoleucine, arginine, histidine, threonine, methionine, cystine, phenylalanine, tyrosine) perform essential functions in the human body. They are necessary for the normal functioning of the nervous system, promote the growth of a young body, and stimulate metabolism. The content of complete proteins in meat is determined by the amount of tryptophan, and the content of incomplete proteins is determined by the amount of hydroxyproline. This is a fairly reliable indicator of the concentration of connective tissue and the hardness of meat.
Meat from different breeds varies significantly in protein composition. Thus, the meat of the specialized meat breeds Kazakh Whitehead, Aberdeen-Angus, and Hereford contains more complete proteins compared to the meat of Alatau, Black-and-White (Aulieatinskaya) and Charolais.
When comparing meat from animals of different sexes, heifers have more complete proteins compared to castrated animals, and castrated animals have more complete proteins compared to bulls. There are also age-related differences in the usefulness of meat proteins. The meat of young animals is much more tender and contains more complete proteins than the meat of adult animals. Due to the lower content of connective tissue formations, pork contains less incomplete, difficult-to-digest proteins (collagen, elastin) than beef and lamb. The content of essential amino acids in muscle tissue proteins of beef, lamb and pork does not differ.
Meat proteins are highly digestible and are digested slowly, so meat dishes create a feeling of fullness longer than fish, dairy, and especially vegetable dishes.
Classification of dishes and their brief characteristics.
Large pieces Portioned Small pieces
P/f. P/f. P/f.
Roast beef. -Beefsteak -Beef Stroganoff
1.5-2 kg -Latet -Frying
(cooking, stewing) - Entrecote - Azu
Zrazy chops - Moscow style shashlik
Roast beef - Goulash
Rashitex 5g. up to 40g.
50g.-150g. (frying, stewing).
(frying, stewing)
3.3. General rules for preparing dishes.
From chopped meat obtained by grinding beef, pork, lamb or veal in a meat grinder, natural chopped products are prepared without the addition of bread (steaks, schnitzels, cutlets), and with the addition of bread (cutlets, meatballs, zrazy, meatballs).
For the production of chopped products, both with and without the addition of bread, the following pieces of pulp are used: beef - the flesh of the neck, flank and trimmings obtained from cutting the carcass, as well as the trim from a category II carcass; lamb, goat, veal - neck meat and trimmings; pork - trimmings. All pieces of pulp must be cleared of tendons and coarse connective tissue. This kind of meat is called cutlet. To improve the taste and juiciness of finished products, raw fat (5 - 10%) is included in the composition of lean cutlet meat. Pork cutlet meat is allowed to contain no more than 30% fatty tissue and no more than 5% connective tissue. In cutlet meat made from beef, lamb and veal, the content of fat and connective tissue should not exceed 10%.
To prepare products with the addition of bread, meat minced in a meat grinder is combined with stale wheat bread of the 1st or highest grade, previously soaked in milk or water, salt and pepper (sometimes onions) are added and mixed.
In the process of preparing chopped semi-finished products, it is necessary to apply measures that reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water: the chopped meat and cutlet mass are cooled, cold water or food ice).
The formed semi-finished products are immediately sent for heat treatment or placed in a refrigerator to cool to +6 o C.
It is recommended to fry minced meat products immediately before serving. Semi-finished products are placed in a frying pan or baking tray with fat heated to a temperature of 150-160 o C and fried for 3-5 minutes. on both sides until a crispy crust forms, and then brought to readiness in the oven at a temperature of 250-280 o C (5-7 minutes). Finished minced products must be completely fried: the temperature in the center for natural minced products must be no lower than 85 o C, for products made from cutlet mass - no lower than 90 o C. Organoleptic signs of the readiness of minced meat products are the release of colorless juice at the puncture site and gray color on the section.
When leaving, natural chopped products are poured with fat or meat juice, and products made from cutlet mass are poured with fat or sauce. Fried potatoes, boiled potatoes, mashed potatoes, boiled or stewed vegetables, boiled pasta, and crumbly porridge are served as a side dish.
Preparation of raw materials.
Characteristics of the raw materials used.
The main tissues of meat are: muscle, connective, fat and bone.
Primary processing consists of the following processes: thawing, washing, drying, culinary cutting, deboning, stripping, sorting, production of semi-finished products.
Carcasses, half-carcasses, quarters of meat are thawed in a chamber at a temperature from 0 o to 6-8 o C for 1-3 days. or at 20-25 o C for 12-24 hours. With slow thawing, loss of nutrients does not defrost the meat in water. After thawing, the mark is cut off, the meat is washed with water (20-30 o C) using brushes, rinsed with water (12-15 o C) and dried in air or with cloth napkins.
Preparation of semi-finished products
Chopped beefsteak.
For steaks, the meat of young animals is chosen, preferably the flesh of the back or thighs, because this meat is the most juicy and tasty. The best meat is the fillet, which is located on both sides of the spine and is an elongated, round muscle. A steak is prepared from the thick part of this muscle, and the meat must be cut across the fibers rather than along them.
Natural chopped schnitzel.
Schnitzel (German: Schnitzel from schnitzen - cut) is a thin layer of veal, pork, lamb, chicken or turkey breast, breaded in breadcrumbs or flour and fried by deep immersion in hot oil (deep fat). It differs from a chop in that the meat may not be chopped and in the method of frying. From escalope - breading. Properly cooked schnitzel has a golden-orange color and a crispy crust.
The word “schnitzel”, like the dish itself, came to the Russian language from Germany in the 20th century. In German, “schnitzel” means “tenderloin,” which is simply a piece of meat.
Lula kebab.
An oriental dish in the form of an oblong cutlet fried on a skewer. Made from lamb, ground with onions (no bread or eggs). A special feature of the preparation of lula kebabs is the long kneading of the minced meat. The minced meat must be thoroughly mixed so that it becomes viscous and dense. In this form, it sits firmly on the skewers and does not fall apart. Usually wrapped in pita bread, ground sumac is added.
Mechanical cooking scheme
Beef is supplied to baby food enterprises in whole carcasses, half carcasses and quarters; lamb, goat and veal - whole carcasses, pork - half carcasses and carcasses.
The technological process of mechanical processing of meat consists of a number of sequential operations: defrosting, washing and drying; cutting of carcasses (dividing into cuts, deboning them, separating large pieces, trimming and trimming meat, preparing semi-finished products).
The parts of the carcass obtained as a result of deboning and stripping are large-piece semi-finished products. The further use of each of them is determined by its nutritional value and culinary properties, which depend on the amount and type of connective tissue contained in the meat.
The tenderloin, thin and thick edges, top and inside hind legs of beef have little connective tissue. Therefore, they are used for frying, during which they quickly soften.
The scapula, lateral and outer parts of the hind leg contain
a significant amount of connective tissue and soften during prolonged cooking or stewing.
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