What is included in food gastronomy. Fish gastronomic products. Classification of goods for baby food

Grocery goods in stores are stored in specially designated dry, clean, ventilated, refrigerated rooms (storerooms) in compliance with sanitary regulations and instructions of the State Inspectorate.

For storage of meat, fish, dairy products, cheeses and wine and vodka products, isolated pantries should be equipped.

When there are no isolated premises, the placement of these goods is carried out taking into account the generality of the storage regime and the admissibility of the commodity neighborhood, they are stored for a short time (several hours).

Do not store spicy products (herring, smoked meats) near products that are easily perceived by extraneous odors (butter, sour cream, cottage cheese, milk, etc.).

The storerooms must be provided with the required air temperature and humidity, as well as ventilation in accordance with the requirements for each group of goods. A thermometer and a psychrometer should be installed in every pantry, refrigerator, and counter for storing grocery products to determine the temperature and relative humidity of the air.

hot smoked fish in shops where there is no refrigeration equipment - 6 hours;
meat and fish jelly, meat and fish aspic, vinaigrette, vegetable salad with meat or fish, fish sausages, boiled crayfish, milk in bottles and jars, chocolate milk, creamy drink, cream, milk jelly, milk jelly, creamy, fruit, soy curd cakes, soy curdled milk - up to 12 hours;
liver pate, fried and baked pies with meat, fish or offal, curd cheeses of all kinds, dairy diet products - yogurt, kefir, acidophilus, fatty and low-fat cottage cheese, soy kefir (three-day sourdough culture) at a storage temperature not higher than + 6 ° - up to 24 hours. (The sale of all these products without refrigeration equipment, as a rule, is not allowed; the exception is hot smoked fish and pies; the period for their sale is 12 hours).

Curd mass is sold within 36 hours (when stored at a cabinet temperature no higher than + 6 °; it is forbidden to sell it without cold).

Fried fish, boiled sausage, sausages and wieners, boiled meat hams may be stored for up to 48 hours; up to 72 hours. lengthened the implementation period (also in the presence of refrigeration equipment) for hot smoked fish, sour cream, cottage cheese (at a temperature not higher than + 6 °).

The optimum temperature for storing cheeses in refrigerated chambers is a temperature close to cryoscopic (-3 ° C), at which microbiological and biochemical processes are slowed down, and the structure of the cheese is well preserved. At the same time, weight loss is reduced by 2-3 times, and the shelf life of cheeses in refrigerated chambers is increased to 5-6 months.

Sausages (cooked-smoked, semi-smoked and uncooked smoked) are stored in refrigerated chambers suspended or packed in wooden, plastic or cardboard containers.

For example, semi-smoked sausages are stored suspended at an air temperature of 12-15 ° C and a relative air humidity of 75-78% for no more than 10 days, and in boxes at a temperature of no higher than 6 ° C - no more than 15 days.

Sausages, large dried and smoked fish, fish sausages are stored hung on tinned (stainless) hooks, with intervals for air circulation.

Fish, small smoked and dried - on the commodity, in the container, in which it entered.

Barrels with salted fish products (in brine) are stored in a horizontal position, with laths laid under the bottom row and boards between separate rows of barrels. These fish products should be kept completely covered with brine. Barrels with pressed caviar are laid in a horizontal position, granular caviar - in a vertical position, with a stencil upward, also with laths under the bottom row between separate rows of barrels.

Culinary products are placed on shelves in trays, baking trays or in containers in which they entered the store. Canned food - on pods, in boxes.

GASTRONOMIC PRODUCTS, gastronomy, is the name of a large group of high quality food products suitable for direct consumption. Gastronomy comes from the Greek words "gaster" - stomach and "nomos" - law and means understanding the subtleties culinary arts... Gastronomic products include meat and dairy products, fish and canning industries, as well as wine and vodka products. All these products are divided into the following main groups.

Meat gastronomy ... The largest place in this group is occupied by sausages, including stuffed, boiled, sausages and wieners, semi-smoked, uncooked smoked, lightly smoked, liverwurst, blood brawn, pates, meat loaves, pork, beef, lamb and other smoked meats. In addition, meat cooking, as well as some types of canned meat, belongs to meat gastronomy.

Fish gastronomy - some types of salted fish, dried and baked fish, balych products, caviar, fried lampreys, fish cooking, canned fish, etc.

Dairy products - animal butter, cheese, cream, lactic acid products and canned milk. The largest place in dairy products is occupied by animal butter and cheeses. The group of dairy products usually includes creamy margarine, etc.

Canned vegetables and fruit - stuffed vegetables, canned sote, vegetable caviar, fruit compotes and sauces.

The drinks alcoholic, low-alcoholic and non-alcoholic, as wellcondiments , related gastronomic products (ready-made horseradish, ready-made mustard, mayonnaise, olives, etc.).

The main wholesale of gastronomic products carries out the General Directorate of Refrigerators and wholesale trade meat, butter and fish - Glavmyasorybtorg - Ministry of Trade of the USSR. Wholesale trade of beer, wines, vodka, alcoholic beverages, soft drinks is carried out by the marketing bodies of the system of the Ministry of Industry food products USSR through its wholesale offices and bases.

Retail trade in gastronomic products run specialized grocery stores, gastronomic departments of universal and combined products. shops, as well as non-specialized shops and stalls (in a limited range). In addition, a fairly large assortment of gastronomic products is sold in public catering establishments - canteens, restaurants, buffets, snack bars (see Public catering).

Arrangement and equipment of grocery stores and departments ... For shops and departments selling prod. goods (including and gastronomic), the following dimensions of production areas (based on one workplace) have been established: dl. front of the workplace 2m; deep workplace 2.2-2.6 m, including 0.9 m aisle behind the counter; area of premises for storing gastronomic products 9 m2, incl. 4 m2 refrigerated; area for preparation for the sale of gastronomic goods 1.5 m2 for each workplace; in addition, there should be a washing room for inventory - 4-8 m2. For the acceptance of goods, an area of 10 m2 is provided for each entrance and for each access hatch of ancillary premises. The standards also set the air temperature in the trading floor + 12 °, the frequency of its exchange (per hour on the hood) 1.5; in pantries for gastronomic products, respectively 10 ° and 1.0, and in pantries for fish products 8 ° and 1.0. GOST approved special types of counters and cabinets for grocery stores and departments (Fig. 1 and 2).

Rice. 1. Refrigerated counters: on the left - a low-temperature counter of the 4-KhPN type, on the right - a counter with an open refrigerated display case, type PV-1

Fig 2. General view of the cabinet for groceries and a section of the cabinet

For the sale of gastronomic goods, the following inventory is recommended: commodity scales with weights (for each department, and in large departments - for each access hatch or section); table dial scales (or ordinary) with a set of weights; knives (one at a time) for sausages, smoked meats, cheeses, butter, separately salted and unsalted (fig. 3)

Rice. 3. Gastronomic knife

Storage of goods ... Gastronomic goods in stores are stored in specially designated dry, clean, ventilated, refrigerated rooms (storerooms) in compliance with sanitary rules and instructions of the State Inspectorate. For storage of meat, fish, dairy products, cheeses and wine and vodka products, isolated pantries should be equipped. When there are no isolated premises, the placement of these goods is carried out taking into account the generality of the storage regime and the admissibility of the commodity neighborhood, they are stored for a short time (several hours). Do not store spicy products (herring, smoked meats) near products that are easily perceived by extraneous odors (butter, sour cream, cottage cheese, milk, etc.). The pantries must be provided with the required air temperature and humidity (see), as well as ventilation in accordance with the requirements for each group of goods (see Ventilation trade enterprises). A thermometer and a psychrometer (see Hygrometers) should be installed in every pantry, refrigerator, and counter for storing grocery products to determine the temperature and relative humidity of the air. The air temperature should be as constant as possible, since sharp fluctuations in it deteriorate the quality of the goods. For proper air circulation, it is not recommended to stack goods close to walls or directly on the floor, as well as tightly to one another. The supply of goods to the trading floor should be carried out taking into account the order of arrival and condition of the goods, as well as the terms established for its sale.

Perishable gastronomic products - culinary products, milk, lactic acid products, liverwurst and boiled sausages, etc. require especially careful observation and control of storage conditions and sales periods. manufacturing of products at the enterprise and include the time of stay of products on the road, storage in warehouses and bases of the distribution network, as well as the time spent in stores before delivery to consumers): hot smoked fish in stores where there is no refrigeration equipment - 6 hours; meat and fish jelly, meat and fish aspic, vinaigrette, vegetable salad with meat or fish, fish sausages, boiled crayfish, milk in bottles and jars, chocolate milk, creamy drink, cream, milk jelly, milk jelly, creamy, fruit, soy curd cakes, soy curdled milk - up to 12 hours; liver pate, fried and baked pies with meat, fish or offal, curd cheeses of all kinds, dairy diet products - yogurt, kefir, acidophilus, fatty and low-fat cottage cheese, soy kefir (three-day sourdough culture) at a storage temperature not higher than + 6 ° - up to 24 hours. (The sale of all these products without refrigeration equipment, as a rule, is not allowed; the exception is hot smoked fish and pies; the period for their sale is 12 hours). Curd mass is sold within 36 hours (when stored at a cabinet temperature no higher than + 6 °; it is forbidden to sell it without cold). Fried fish, boiled sausage, sausages and wieners, boiled meat hams may be stored for up to 48 hours; up to 72 hours. lengthened the implementation period (also in the presence of refrigeration equipment) for hot smoked fish, sour cream, cottage cheese (at a temperature not higher than + 6 °). Sausages, large dried and smoked fish, fish sausages are stored hung on tinned (stainless) hooks, with intervals for air circulation. Fish, small smoked and dried - on the commodity, in the container, in which it entered. Barrels with salted fish products (in brine) are stored in a horizontal position, with laths laid under the bottom row and boards between separate rows of barrels. These fish products should be kept completely covered with brine. Barrels with pressed caviar are laid in a horizontal position, granular caviar - in a vertical position, with a stencil upward, also with laths under the bottom row between separate rows of barrels. Culinary products are placed on shelves in trays, baking trays or in containers in which they entered the store. Canned food - on pods, in boxes. Stocks of perishable gastronomic goods at the workplaces of sellers should be for 2-4 hours. trade.

Preparing gastronomic products for sale regulated special rules and instructions. Gastronomic products are sold in net weight, no waste. Edible (liquid) waste is sold at reduced prices of the price list. There are special discounts for waste and losses during preparation. All sausages, suspended and smoked (gourmet) fish products are subject to compulsory preparation, butter, cheeses, cottage cheese, sour cream. When preparing grocery products for sale, it is necessary to apply methods that would increase the productivity of sellers. In this regard, an important role is played not only by the quality of the tool (for example, a sharply sharpened knife), but also by the skill of the seller himself, his ability to reduce the number of movements. Sausage cutting diagrams are shown in Fig. 4, 5 and 6. Mandatory preparation of gastronomic products is reduced mainly to the following.

Sausage freed from twine, ends of the intestinal membrane (knitting); each loaf is wiped with a clean towel. The skin of the boiled ham is removed, bones, fillings and twine are removed; the roll is sold without twine and seals, with skin, but without bone; twine and filling are also removed from the loin, brisket, bacon, smoked pork neck, tongue in the bacon, and the bones and skin of the loin and brisket are not removed; then smoked meats are cleaned from all sides from surface dirt and yellowed fat. In gourmet fish, the head, head, growth, fins, as well as skin and bones are removed, and the inner surface of the fish is cleaned. The butter is freed from parchment and peeled from all sides. Cheese is also peeled with a knife; the windy surface is cut off with a thin layer; sour cream, cottage cheese after opening the barrel is cleaned from the top layer.

Rice. 4. Slicing a thick loaf. Thick loaves are cut at right angles to the counter surface (straight cut). The thickness of the slices depends on the density of the sausage. The denser the sausage, the thinner the chunks can be.

Rice. 5. Slicing a straight thin loaf. The thinner the loaf, the smaller the cutting angle. The picture shows the slanting, which makes the seller's job easier by reducing the number of slices by the same weight.

Rice. 6. Slicing a thin circular loaf (slanting).

When cutting all types of sausages, the movements of both hands must be strictly coordinated.

Butchering a ham consists of the following operations (Fig. 7): removal of surface contamination (stripping), removal of the leg bones (knee joint), removal of the femur, removal of the calf and the remainder of the pelvic bone, skin removal, stripping performed with two knives, strings with two rings and a guide wire (the string for removing the femur is used at the suggestion of the sellers of grocery goods Reunov, Evpolov).

Rice. 7. Cutting boiled hams: a - the location of the bones of the hams; b - removal of the lower leg up to the knee joint; c - a guide string for separating the femur; d - separation of the femur; 9 - skin removal; e - stitching with a knife

Rice. 8. Slicing a ham: on the left - before removing the bone; on the right - after bone removal

With its help, the bone is separated from the meat faster and cleaner. The skin is removed only from boiled hams. Raw, smoked hams and rolls are sold with skin. For cutting by machine (Fig. 9), all operations are performed in advance.

Rice. 9. Machine slicing ham

With manual cutting, the skin of the ham is cut off as it is sold; the drumstick remains severed after the entire leg has been chopped. When slicing a ham, the seller holds it by the drumstick. Cutting stops at the level of the knee joint. Consequently, with manual slicing, the cutting and slicing of the ham are the same and are performed as the ham is sold. For preliminary cutting of the shoulder blade (front leg), the bones of the forearm are separated along with the adjacent meat and tendons, the scapula and suprascapular cartilage are removed, then the humerus, the skin is removed and the ham is cleaned (Fig. 8). When it is not required to cut the ham beforehand, cutting the shoulder, as well as the hams, is combined with cutting. Smoked (raw) hams are cut in the same way as boiled ones, only they do not remove the skin from them.

Butter and lactic acid products should be dispensed in packaged form. If it is not possible to pack butter, then to speed up the release, it is preliminarily cut into layers and bars, sometimes into pieces. Pre-cutting the oil makes it easier and several times faster to supply it to customers. Peeled oil is marked and cut with a string into layers, then into bars and pieces of a certain weight - 500 g, 300 g, 200 g. The correctness of the marking is achieved by a corresponding calculation of the thickness of the layers, the length and width of each piece, depending on the weight required by the buyers. For preliminary cutting of butter, the devices of I.L. Dvoretsky, F.I. Podymova, motor oil cutter designed by Khorkov. For marking oil according to the Butler's method, there is a wooden rectangular bar for. OK. 34 cm, thick. 2.5 x 2 cm. There are metal studs on each side of the marker strip, the distances between which correspond to the calculation of the pieces. The length of the oil is cut into five layers of height. 7.6 cm (38: 5) each; the width is cut every 5.4 cm (27: 5); the same length. It turns out 125 pieces of 200 g each. If you cut butter every 2.7 cm across the width, you will get 250 pieces weighing 100 g. The sliced butter is weighed, wrapped in parchment, marked and packed up is delivered to the seller's workplace. Device F.I. Podymova consists of two rows of wooden blocks with a thickness equal to the cut off bar of butter. The back (from the packer) ends of the bars are connected by a vertical metal rod, thanks to which each bar can be easily pulled aside ("opens" like a door). When cutting the first layer, the upper bars are removed (or two, depending on the desired thickness), then the layer is cut off with a string sliding along the remaining upper bar during cutting. After one layer has been cut off, the next bars are withdrawn on both sides of the monolithic piece of oil; the second layer is cut in the same order, etc. After cutting the layers, the oil is turned over and also cut into bars. The Khorkov oil cutter is a machine that cuts oil with a frame with strings, first into bars and then into pieces. Dispensing of packaged butter is five times faster than bulk butter. In stores where there are no conditions for the full implementation of packaging, they are limited to preliminary cutting, which significantly speeds up customer service and facilitates the work of sellers. As well as preliminary cutting and cutting of ham, sausages, packing of butter in large stores (Fig. 10) is produced by special workers - packers on the basis of the operational division of labor.

Rice. 10. Pre-packing of butter

Curd is packaged in parchment, weighed and placed in baskets or carton boxes with a capacity of 500 g, 1000 g, tied with twine and marked. Sour cream is packed in wide-necked glass jars or in special paper cups, covered with parchment and tied with twine or fixed with rubber rings.

Large cheeses are preliminarily cut into small pieces (Fig. 11), and then cut from them into small slices.

Rice. 11. Cheese cutting scheme: a - round cheese without preliminary cutting; b - gradual cutting of large cylindrical cheese; c - cutting round cheese with preliminary cutting into quarters

Slicing cheese is greatly facilitated by the lever cheese slicer (fig. 12).

Rice. 12. Lever cheese slicer

Cutting up fish gourmet products is also characterized by a certain sequence, the use of although very simple, but convenient devices and tools. For example, according to the instructions, the fins of gourmet fish are cut off at the level of the skin, and according to the method of S.M. Slobozhankin are removed from both sides together with the cartilaginous bases (if the fins are cut off at the level of the skin, without removing the cartilage and bones from the body of the fish, they will interfere with cutting the fish). For this purpose, a small knife is used, which is convenient to remove and beetles (bone armor) of sturgeon fish, twine, planks, skin. The beams (backs) are usually plastered to remove bones more easily and with less waste; it is more convenient to take away chunks of normal size from the formation. But the plastering of a whole balyk is applicable only in large stores and on days of high demand. If not in great demand balyk is not pre-cut and not plastered - this is done as it is sold. First, a small piece is cut off, the ribs, the vertebral bone are trimmed, then the piece is cut in half along the vertebra and the vertebra with ribs (from one half) is removed, the skin is removed and cut into slices (Fig. 13 and 14).

Rice. 13. Cutting the balyk. Separation of bones from the second half of the piece

Rice. 14. Cutting the belofish balyk

In self-service stores, in stores of piece goods (without scales), and in case of high demand and in ordinary stores, sausage, ham, fish, cheeses are pre-cut behind the counter in free time or constantly, in the order of the division of labor of sellers: one cuts, the other weighs, packs and releases; in large stores where there are 3-4 or more sellers, special workers are allocated for preliminary cutting with permanent jobs in the back rooms or in the trading floor for preliminary preparation of goods for sale. Pre-slicing must be demand-driven in order to finished goods lay for no more than half an hour and did not lose their quality. The best effect is obtained by pre-cutting by the machine. Of the fish products on our machines, only chum salmon and fish of the sturgeon family can be cut. Other gastronomic fish varieties cannot be cut on modern machines, because they are poorly adapted for this purpose, for example, salmon, balyks, when machine cut, loosen up (crumble) (Fig. 15 and 16).

Fig 15. Techniques for cutting belofish balyk

Rice. 16. Slicing salmon

Workplaces for preparing grocery products are located so that they are best connected to the workstations of the sellers and to the pantries for storing the goods. The area of the auxiliary workplace should be quite sufficient for the preparatory work, the installation of the machine and the placement of goods. At the workplace, for the preparation of sausages, a high table is required. 85-90 cm, covered with marble, linoleum or stainless iron, with two shelves for storing tools and supplies of packing material. A drawer for waste is arranged at the bottom of the table. The width of the table should be approximately 80-90 cm, the length should be 1.5-2 m. Workplace for machine slicing it is best to arrange in a special room. The workplace preparing goods for sale should have clean towels for wiping sausages and a separate hand towel; stand in the form of a stool or wide bench, h. 50 cm, on which the brought goods are placed, as well as all the tools and devices necessary for work. Also, with the corresponding changes in inventory and tools, jobs are being organized for the preparation of fish products, dairy products.

Placement and display. Place and lay out gastronomic products at the workplace in groups - meat, fish, dairy; sausage (Fig. 17), hams, loin, brisket, rolls are placed with a cut in the direction of buyers, which makes it easier to choose the desired variety.

Rice. 17. Display of sausage products

Pre-cut groceries and sandwiches are laid out on trays. Stands are used to display samples and working stocks on the counter. Pickled, salted herrings are laid out in equal rows in the ham, smoked - on trays or trays. Caviar is displayed in jars immersed in a bath of water and ice. Cans of caviar should be at least half submerged in water. Wines should also be stacked on the counter in an inclined position (to make it easier for the buyer to read the label), only in the rows behind the buyer, bottles are placed on the bottom, by type and variety, with labels to the buyer. Labels are attached to the bottles indicating the name of the wine, strength, container capacity, price.

Draft milk and sour cream are placed in special tubs or tanks placed in ice baths or other refrigeration equipment; cottage cheese, cheese mass, ghee - in tubs, barrels and trays; dairy products - in bottles, cans, glasses or other factory packaging - on counters, refrigerated display cases and cabinets, as well as butter, margarine; cheeses - on the counter, covered with cellophane cuts. Storing cheese at the end of the working day on the shelves is not allowed. The remaining cheese is removed in refrigerating chambers; while the surface of the incisions is covered with a damp, clean towel. Eggs are displayed in baskets and boxes. In the warm season, all food items located outside refrigerated devices are protected from flies and dust with cellophane, gauze or special nets.

Fish dishes and snacks are prepared with fresh fish and fish specialties. Fish dishes are served with a complex vegetable side dish, salads, fresh, pickled or pickled cucumbers and tomatoes, as well as sweet pickled peppers.

Grain or chum caviar is put in a heap on the rosette of caviar, and finely crushed ice is placed in the caviar and decorated with butter. Crushed caviar is kneaded on a board, cut into a rhombus, triangle, square and placed on a small dessert plate, decorated with sprigs of greenery on the sides. Chopped green onions, a slice of lemon, a slice of butter are served separately.

Ready lampreys are cut across in pieces 3 ... 4 cm long, placed in a salad bowl, covered with onions cut into thin rings on top, and poured with a dressing of oil and vinegar, prepared in the same way as for herring, adding 1 to 2 teaspoons to this dressing tablespoons of grated dry horseradish.

Sprats and sardines in oil are served on snack plates or herring boxes, garnished with lemon and herbs. The carcasses are laid in a ladder or fan so that all the tails are facing one side, and the backs of the carcasses cover the abdomen of the neighboring ones, pour the oil in which they were cooked on top.

The fish in tomato or its own juice is taken out of the jars and released in portions along with the sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top.

The cod liver in oil is taken out of the cans, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with oil, in which the liver was located. The cooked liver is released in salad bowls, sprinkled with green onions on top.

Hot smoked fish are placed in portions on a snack plate or in a multi-portion dish (oval dish, herring), garnished with lettuce, fresh cucumbers and tomatoes, you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise.

For the assortment, several types (at least three) of fish gastronomy are used: salmon, salmon, cold and hot smoked fish, including also cold boiled fish, caviar (chum, pressed, granular), canned crabs, sprats, sprat. Beautifully sliced pieces different types fish gastronomy is placed on an oval dish or herring, alternating in color.

5.2 Fish dishes and snacks

Volovan with salmon. To prepare volovan from unleavened puff pastry, roll out a layer 5 mm thick and cut out two cakes with a corrugated notch. Then make a cutout in the middle of one of them. Lay the cakes without a cut on sheets greased with water, grease their surface with melange or an egg, put a cake with a cut on top, grease its surface and bake at a temperature of 200 ... 250 ° C for 25 ... 30 minutes.

You can cook volovany differently. Roll out a layer about 1 cm thick from unleavened puff pastry, cut a circle with a corrugated recess, grease with melange, and then make an incision about 3/4 of the thickness of the workpiece with a circular recess of a smaller diameter. Remove the middle part after baking.

Put an oblong slice of slightly salted salmon in an oval-shaped volovan, place a thin slice of lemon, peeled and seeds, on the fish, and decorate with sprigs of parsley.

The norms for laying products in cold dishes from fish and seafood are given in table. 5.1.

Herring with garnish. Herring fillets are cut into thin slices and garnished with various raw or boiled vegetables, cut into small cubes, and a boiled egg circle. The garnish is laid, alternating vegetables by color. Before leaving, the herring and garnish are watered with dressing. The dish can be released without the egg.

Chopped herring. Herring fillet, peeled apples with the seed nest removed, onions are cut, soaked and squeezed wheat bread without crusts is added and passed through a meat grinder. Oil, vinegar are added to the resulting mass and knocked out. When leaving, the finished mass is made out in the form of herring.

Boiled fish with garnish and horseradish. Sturgeon fish are plastered on links, scalded, bugs removed, cleaned. The links are washed, tied, put skin down on the plug-in grid of a fish kettle, poured with cold water, vegetables, roots, salt are added and boiled for 30 ... 45 minutes at a temperature of 85 ... 90 ° C; 10 minutes before the end of cooking, remove the pepper and bay leaf. The finished fish is cooled, cut into portions. Particular fish is also prepared and decorated, but it is boiled in portions, cooled and slightly dried before leaving. Garnish with boiled potatoes, carrots, rutabagas, cucumbers, cut into small cubes, green peas, etc. Garnish with bouquets and sprinkle with salad dressing. Served separately horseradish sauce with vinegar. As an additional side dish, you can use diced fish jelly.

Fried fish marinated. The fish is cut into fillets with skin, without rib bones, portioned. Prepared pieces of fish are breaded in flour and fried. The fried fish is cooled, laid out in portions, poured with marinade and sprinkled with chopped green onions. The dish can be served without onions.

Fish jelly. Prepared fish food waste is poured with cold water (1 ... 1.5 liters per 1 kg of waste) and boiled for 1.5 hours. 20 ... 30 minutes before the end of cooking, add vegetables and at the end of cooking - spices. from the cooked waste, the pulp is separated from the bones. Sturgeon cartilage
cook separately. When the cartilage becomes soft, they are crushed together with the pulp and combined with strained broth, boiled for more 10 min, then add pre-soaked gelatin, allow to boil again, add chopped garlic, cool, pour and put in the cold to solidify. Jelly is served with horseradish sauce. Can be served with a side dish - fresh, pickled, pickled cucumbers or tomatoes, sauerkraut salad.

Fish with mayonnaise. Sturgeon fish is boiled with links with skin and cartilage.

Fish with a bone skeleton is cut into fillets with skin, without rib bones. The fish is boiled, cooled, cut into portions. Season with mayonnaise 1/3 of the side dish. Fish is placed on this side dish, poured with mayonnaise. From above, the dish is decorated with crabs, sprigs of herbs, slices of fresh tomatoes, and a vegetable garnish is placed around with bouquets. For customized dishes, mayonnaise is prepared with fish jelly in a 1: 1 ratio, the fish is poured, decorated and the top is poured with transparent jelly.

Pickled herring rolls (rollmops). Remove entrails from herring and soak in cold water; soak the milk separately. Prepare the marinade: boil water, adding vinegar, sugar, carrots, parsley, onions, bay leaves, peppercorns, salt, cut into slices. Cool the marinade.

Cut the herring into a clean fillet, carefully removing all small bones. In the middle of each piece of fillet, put a few slices of peeled pickles and carrots from the marinade. Roll up the fillets with a tight roller and prick with a clean wooden hairpin. Fold into a glass jar. Remove the foil from the milk and rub it well with a spoon or
rub through a sieve, then fill with vegetable oil and mix with the marinade. Pour the herring, close the jar. Keep in a cool place for at least 24 hours.

Non-fish seafood dishes

Seafood with mayonnaise. Prepared seafood (crab or shrimp or squid or lobster) is cut into thin slices across the fibers, and then spread over a slide and poured with mayonnaise sauce.

Oysters. Oyster shells are washed with a brush before use. Open the oysters with a short-bladed knife, starting from the thickest part of the shell (lock). Opening the shells and cutting off the junction of the oyster with a flat shell from the inside, remove it, and pour cold salted water over the oyster in the deep shell of the shell and serve it in the shells. Lemon, cut into wedges, is served separately. Before using the oysters, cut the junction with the shell and squeeze the lemon juice onto it. Oysters can be completely freed from their shells; release on a finely chopped platter food ice covered with a wet napkin. Oyster shells are placed on a napkin.

Lobsters and lobsters. Boil these crustaceans, take out the pulp of the necks, claws (from lobsters). You can serve them with mayonnaise. When serving at a banquet, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the chopped pincers with pulp are placed next to it.
Mayonnaise is served separately.

Mussels with soy-sesame sauce. Bring salted water to a boil, pour the cleaned and washed mollusks into it and boil for 10 minutes until the shells open. Drain the water and break off the upper flap of the shells. Sprinkle each clam with green onions
and ginger. Mix soy sauce, sherry and sesame oil and pour a little of the mixture into each shell. Serve on a plate covered with paper napkin.

Squidunder mayonnaise. In thawed squids, the entrails and chitinous plate (shell) are removed. Prepared carcasses or squid fillets are thoroughly washed in water 3 times. Immersed in boiling salted water (ratio of water to squid 3: 1). Cook for 3 minutes after boiling. Chilled squid is cut into thin slices
(straws) across the fibers. Put in a salad bowl, sprinkle with mayonnaise or mustard dressing, garnish with onions, green peas, carrots, herbs, lemon.

Quality requirements. Fish gourmet products should be well peeled, neatly sliced; sturgeon - without cartilage and skin; there should be no fingerprints on the surface of salmon and chum salmon. Herring - moderately salted, well peeled, without a dark film on the inside.

boiled fish has a dense surface, retains its shape. In the jelly, the jelly should be dense, well-cured. Dishes seasoned with mayonnaise should show no signs of stratification (yellowing). Cold meals and snacks, as well as semi-finished products for them, are stored at a temperature of 0 ... 6 ° C. Cold dishes with a side dish, as well as seasoned with sauces, are stored for no more than 1 ... 2 hours. Jelly, marinated fish, under mayonnaise are stored for no more than 24 hours.

6 Meat and poultry dishes and snacks

Cooking technology for dishes and snacks

For the preparation of cold meat dishes and snacks, gourmet meat products, boiled or fried meat, offal, poultry and game are used. Cold meats should not be too greasy. Aspic, pates, jellies are also prepared from meat products. To serve cold meat dishes, use fresh vegetables, vegetable salads, complex vegetable side dishes. Served separately horseradish sauces with vinegar, mustard, mayonnaise and other sauces. The norms for laying products in dishes from meat, meat products and poultry are given in table. 6.1.

Boiled meat, or tongue, or poultry with garnish. Processed meat of beef (brisket, shoulder, subscapular, edging, side and outer pieces of the hip), lamb, pork, veal (brisket and shoulder flesh) is cut into pieces weighing no more than 2 kg in order to cook the meat more evenly. Put in hot water (for 1 kg of meat 1 ... 1.5 liters of water), quickly bring to a boil, reduce heat, remove foam and fat and cook at low boil (90 ... 95 ° C) until cooked. To improve the taste and aroma, 40 ... 50 minutes before the end of cooking, add carrots, parsley root and onions. Salt and spices are added to the broth 15 ... 20 minutes before the meat is cooked, bay leaves - 5 minutes. The readiness of the meat is determined by piercing the cook's needle in the thickest part of the piece, the needle enters the cooked meat freely, and clear juice is released from the puncture. The cooked meat is cooled.

Tongues are cleaned of dirt, washed with cold water. It is cooked in the same way as meat. Immediately after boiling, the tongues are immersed in cold water for several minutes and, without allowing them to cool too much, the skin is removed from the hot tongues (the skin is not removed from warm or cold tongues).

Processed poultry carcasses are seasoned, that is, give them a compact shape. Put in hot water (2 ... 2.5 liters per 1 kg of product), quickly bring to a boil, and then reduce the heating. Remove the foam from the boiled broth, add chopped roots, onions, cook at low boil in a sealed container until cooked (readiness is determined by puncturing the legs with a cook's needle), after which the cooked carcasses are removed from the broth and cooled.

Rice. 6.1. Boiled meat

Boiled chilled meat or tongue is cut across the fibers into thin slices, 2-3 pieces per 1 serving (Fig. 6.1). The bird is chopped into 2 pieces for 1 portion (from the chest and legs). When on vacation, put meat, or tongue, or poultry on a plate or dish, lay a side dish around or on the side, consisting of several types of vegetables: fresh or pickled cucumbers, tomato, green salad, red cabbage salad, boiled carrots. Horseradish sauce or mayonnaise sauce with gherkins is poured next to
with the main product or served separately.

Fried meat with garnish. For the preparation of fried meat dishes, the following parts of beef are used: tenderloin, thin and thick edges, upper and inner pieces of the hip part. They also use pork, veal, lamb (all parts of the carcass, except for the neck). Prepared large pieces of meat (weighing 1 ... 2 kg) are sprinkled with salt and pepper, placed on a heated baking sheet with fat so that the pieces do not come into contact with each other. Fried on the stove and placed in an oven heated
up to 200 ... 250 wasps, fry until golden brown, then lower the temperature to 150 wasps and fry until tender, periodically pouring over the released fat and juice. The readiness of the meat is determined with a cook's needle. The needle enters the fried meat easily, and clear juice is released at the puncture site. The cooked meat is cooled, cut across the fibers into thin slices, 2 - 3 pieces per 1 serving. On vacation, pieces of meat are beautifully laid out on the dish, a side dish is placed with bouquets (fresh cucumbers and tomatoes, pickled or pickled, green salad, radishes, green onions), decorated with green lettuce leaves or parsley. Horseradish sauce or mayonnaise sauce with gherkins is served separately in a gravy boat.

Meat platter. The composition should include at least three types of meat products and poultry - boiled, fried meat products, smoked meat (carbonate, boiled pork, loin, etc.), various sausages. After heat treatment, the products are cooled and cut into thin slices, the poultry is cut into portions. Prepared meat products are placed on a dish, a side dish is placed nearby (cucumbers and tomatoes, fresh, salted

Rice. 6.2. Meat platter

or pickled, pickled fruits, green salad, radish, green onion), decorate with green salad leaves or parsley. The sections in the gravy boat serve horseradish sauce or mayonnaise with gherkins (fig. 6.2).

Liver pate."the bile ducts and blood vessels are cut out from the liver, washed, the film is removed. Scald and quickly cooled In order not to release a lot of protein during frying, and also so that the liver does not acquire a green color... Cut the processed liver, onions and carrots into cubes. Cut pork fat into small cubes, melt add chopped vegetables and fry until half cooked, lay chopped liver, salt, spices and fry everything until cooked and cool. Then it is passed twice through a meat grinder with a frequent grill, heated, cooled, added 2/3 of the softened rate: butter, milk or broth and mixed thoroughly. To obtain a more homogeneous mass, the pate can be wiped. Shaped into loaves or portioned squares, rhombuses or circles and cooled. Decorated with butter from a pastry bag, boiled
chopped eggs. The pate is released at 30 ... 100 g per 1 serving (1 sh or 1-2 pieces per 1 serving). On vacation, decorate with greenery.

Beef jelly. Beef (cutlet meat together with bones) is washed, poured with cold water (for 1 kg of meat 1.5 ... 2 liters of water), quickly bring 3 ... 5 hours. 1 hour before the end of cooking Add roots (carrots and parsley ), onions and spices. The cooked meat is removed from the broth, slightly cooled, the pulp is separated from the bones, finely chopped, cut into small pieces or passed through a meat grinder with a large grate. Combine with strained broth, salt (20 ... 22 per 1 kg of jelly), cook for 25 ... 30 minutes, add prepared: gelatin, allow to boil again. At the end of cooking, add the garlic passed through the garlic. The jelly is cooled to a slightly noticeable thickening, stirring occasionally, then poured into baking sheets or molds and put in the cold until completely solidified. On vacation, jelly is laid out from the mold or cut into pieces (100 ... 150 g per 1 serving), decorated with herbs, pickled or pickled vegetables. Horseradish sauce is served separately.

Beef jelly. Legs, heads, ears, joints and other by-products are processed, washed, chopped up, poured with cold water (2 liters per 1 kg of by-products), quickly brought to a boil, heat is reduced, foam and fat are removed and boiled at a low boil (at a temperature of 90 .. .95 OS) for 6 ... 8 hours, periodically removing fat. If for the preparation of the jelly
meat is used, then it is added 3 ... 4 hours after laying the offal. An hour before the end of cooking, add roots (carrots and parsley), onions and spices. The cooked offal and meat are removed from the broth, cooled, and the pulp is separated from bones, cartilage and tendons. The meat is finely chopped or cut into small pieces, or passed through a meat grinder with a large grid, stored in the refrigerator. The bones are placed in the broth and boiled for another 2 hours, then the broth is filtered. Combine with minced meat, salt (20 ... 22 g per 1 kg of jelly), cook for another 25 ... 30 minutes. At the end of cooking, add the garlic passed through the garlic. The jelly is cooled to a slightly noticeable thickening, stirring occasionally, then poured into baking sheets or molds and put in the cold until completely solidified. On vacation, the jelly is spread out of the mold or cut into pieces (100 ... 150 g per 1 serving), decorated with herbs, pickled or pickled vegetables. Horseradish sauce is served separately.

It is food grade, because every day the human body requires fuel - a variety of food products, both natural and processed. To systematize and streamline the terminology of the entire variety of food products, their classification helps.

Food classification: what is it?

In order to be able to efficiently and rationally produce, sell and store food products, it is necessary to first classify them.

Food classification is the logical process of breaking down the entire population food products into groups of different levels of community according to certain characteristics.

In commodity science, several classifications of food products are distinguished, namely: educational, trade, standard, economic and statistical and foreign economic. The first two are considered the most common.

Importance of food classification

Food classification has many purposes, namely:

help automate the process of collecting and processing information about a product;
facilitate the study of consumer properties of food products, the formation of a system of requirements for food products, accounting and planning of their turnover;
help develop rational packaging methods, organize optimal storage and transportation of food products;
promote the rational placement of goods in the trading floor and in the warehouse;
create a basis for certification of food products;
facilitate the identification of consumer demand for food.

To collect information about goods and process them, use different types computer facilities. The classification according to the scope of use includes three main categories: systemic software, packages of applied programs and software. Application programs are responsible for processing various information.

In turn, the classification software products applied nature is divided into the following types: text editors and processors, graphic editor, database management systems, spreadsheets; accounting systems, office systems, financial analytical systems and others. All of the above software are used in managing the turnover of food products.

Classification of food products by purpose

On the basis of purpose, all food products are divided into four categories:

Food products for mass consumption.
Medical-dietary and medical-prophylactic products.
Products intended for feeding children.
Functional foods:

fortified foods;
physiologically functional food ingredients;
probiotic foods;
probiotics;
prebiotics;
synbiotics.

Classification signs of the upper levels

The classification of food products of the upper levels is carried out according to the most general criteria.

So, according to the origin, all food products are divided into four groups:

plant products (cereals, vegetables, fruits, legumes, mushrooms, etc.);
animal products (meat, fish, seafood, etc.);
mineral origin (table salt);
biosynthetic origin (vinegar).

On the basis of chemical composition, food products are divided into:

proteinaceous;
carbohydrate;
fatty;
mineral.

Based on the degree of processing, food products are:

raw;
semi-finished products;
ready.

Of course, this is not a complete classification of staple foods. Each group of food products hierarchically consists of smaller groups (species, varieties, varieties, etc.) depending on raw materials, recipes, production technology and other unifying features.

Educational classification of food products

The educational classification of food products into groups is used in commodity science to study the consumer principles of the formation of these properties and their preservation. According to the above classification, all food products are combined into 9 groups based on common origin, chemical composition, production technology, purpose and storage characteristics:

grain and flour products;
fruit and vegetable products and mushrooms;
sugar, honey, starch and confectionery;
edible fats;
meat products;
fish products;
dairy products;
eggs and egg products;
flavoring goods.

Educational classifications are aimed at studying and the most important feature is the purpose of the food product.

Trade classification of food products by groups

Trade classification of food products into groups helps to rationally place goods on the shelves and organize them efficiently. warehouse storage... According to this classification, the following groups of goods are distinguished:

fruits and vegetables;
milk and oil products;
confectionery;
meat and sausage products;
fish and fish products;
egg products;
edible fats;
soft drinks;
wine and vodka products;
tobacco products.

Grocery and gourmet products

In trade, the classification of food products provides for the conditional association of all food products into grocery and gastronomic ones.

The gastronomic group of products includes ready-to-eat products, namely, sausages, canned meat and fish and smoked meats, cheeses, butter and other dairy products, alcoholic and non-alcoholic beverages, and some spices.

Assortment of food products

Food products can form a set of goods or assortment. Distinguish between commercial and industrial assortments.

In the first case, the assortment of the enterprise (the nomenclature of goods that are sold in the store) and the assortment of the product group (dairy, meat, confectionery and other goods) are distinguished.

The industrial assortment includes goods that are manufactured in this enterprise(assortment of the enterprise) or in a given industrial sector (assortment of the industry).

Dairy product classification

In ancient times, when chemical composition milk was not yet known, this product was often called "white blood" or "juice of life". And for good reason. After all, milk is rightfully considered the most complete food product, due to the content of 20 amino acids, more than 147 fatty acids and lactose (milk sugar), which is a storehouse of vitamins, trace elements, enzymes and other useful substances.

Both milk itself and the products that are derived from it lend themselves to classification. A special group is made up of fermented milk products, which are the result of lactic acid or mixed (lactic acid + alcoholic) fermentation of milk.

Milk product	Definition
Milk:
pasteurized	The result of heating milk to a temperature of 74-76 0 С for 15-30 minutes in special equipment
sterilized	The result of heating milk to a temperature above 100 0 С for 2-10 seconds under high pressure
melted	The result of holding at a temperature of 85-99 0 С for at least 3 hours in closed containers
condensed	Evaporation result of whole milk with or without added crystalline sugar (12%)
dry	The result of drying normalized pasteurized milk to a powder state
Cream	Result of fat fraction separation from whole milk
Butter	Separated or whipped cream from cow's milk
	The product of milk coagulation by enzymes and lactic acid bacteria or the melting of various dairy products with melting salts
Dairy products:	Product of pasteurized milk fermentation with bacterial starter cultures
curdled milk	The product of lactic fermentation of pasteurized milk with the introduction of pure races of lactic acid streptococcus, acidophilus and Bulgarian bacillus in different proportions
kefir	The product of mixed fermentation with the use It has a pronounced dietary and therapeutic effect due to the accumulation of antibiotic substances
sour cream	The product of fermentation of pasteurized cream with a sourdough from pure cultures of lactic acid streptococcus
cottage cheese	Product of fermentation of milk and subsequent removal of whey
acidophilic drinks	Fermentation product using acidophilus bacillus starter culture

Classification of meat products

Meat products, like dairy products, are classified as mass consumption products. Meat contains a large amount of all essential amino acids and in a ratio that most fully meets the needs of the human body. It is the main source of vitamin B12, phosphorus and iron, phospholipids and other nutrients for humans.

Meat product	Definition
Meat of slaughter farm animals	Beef, pork, horse meat, etc.
Animal offal	Secondary organs of slaughtered livestock (heart, kidneys, liver, tongue, head, etc.)
Poultry	Meat of chickens, turkeys, ducks, geese, etc.
Meat semi-finished products	Schnitzel, entrecote, goulash, cutlet, steak, meatball, minced meat, etc., requiring further heat treatment
Meat culinary products	Ready to eat meat products that have undergone various heat treatment methods
Quick-frozen ready-to-eat meat dishes	Frozen ready-made meat products made from natural or minced meat with or without garnish
Smoked meats	Ready-to-eat salted and thermally processed lumpy meat products (ham, bacon, brisket, etc.)
Sausages	Minced sausage products with or without casing (sausages, pates, brawn, etc.) that have been cooked or fermented and ready to eat
Canned meat	Hermetically sealed and sterilized meat products with or without other food products (vegetables, cereals)

Classification of goods for baby food

Products baby food are food products made from high-quality raw materials according to special recipes for children from the first days of life to 14 years old. Children's nutrition should meet all the physiological needs of their growing body, in particular, be complete in terms of the content of proteins, carbohydrates and fats, vitamins, minerals and other nutrients.

The complete classification of baby food products is very extensive. The most common feature for classification is the age of children for which food products are designed. In this regard, food products are distinguished:

for young children (from 0 to 3 years old);
for children before school age(from 3 to 6 years old);
for schoolchildren (6 to 14 years old).

foods with a low water content (4-15%). This includes cereals, pasta, flour, dry milk mixtures;
foods with a high water content (60-90%). These are vegetable and fruit purees, cottage cheese, kefir, meatballs.

According to the degree of grinding of products, children's food products are intended for:

for children in the first months of life (homogenization of nutrients is used with a particle size of 150-200 microns);
for children from 6 to 9 months (rubbing with a particle size of up to 800 microns);
for children from 10 months to 1.5 years (grinding into pieces up to 2000 microns);
for children from 1.5 to 3 years old (portioned meals).

Canned food for baby food are:

from vegetable raw materials (juices, mashed potatoes, canned vegetables and fruits and vegetables);
from raw meat (beef, poultry, pork, liver, heart, stomach and tongue).

Dairy products for children

A special place in baby food is occupied by dairy products, since it is she who replaces the mother's milk, in the absence of it, and is used as complementary foods. Depending on the purpose, the classification of dairy products for children looks like this:

dry adapted formulas for baby food;
dry milk porridge;
dairy products.

By the type of products, dairy products for children are:

dry;
liquid;
pasty.

Food storage

All foods tend to deteriorate over time. You can extend their shelf life by using canning. For this, it is necessary to create conditions that prevent the development of microorganisms and the activity of enzymes, which cause spoilage of products.

According to canning methods, the classification of food storage is as follows:

heat treatment (pasteurization, sterilization, freezing, cooling, application of UHF currents);
dehydration (freeze-drying, vacuum, solar or chamber drying);
changing the composition of the medium (salting, pickling, pickling, adding sugar);
the use of chemicals (the introduction of antibiotics, antiseptics and antioxidants);
ionization by radiation.

Preserving not only extends the shelf life of food products, but also expands their range, improves taste and increases calorie content.

Gastronomic goods

The range of gastronomic products used in public catering enterprises is very diverse: it includes various fish products (salted, pickled, spicy herring; salted, cold and hot smoked fish; canned fish); sausages and smoked meats (sausages, ham, brisket, loin, etc.).
Methods of cutting gastronomic products at catering establishments depend on the type of product and the method of its industrial processing.

Salted, pickled, spicy salted fish products

Salted, pickled, spicy salted fish is cut into carcasses with a head, without a head, with or without skin, with bones and without bones (pulp).
Salted salmon fish are cut into fillets with skin and bones or fillets (pulp).
When cutting into fillets with skin and bones, the head, fins (including the caudal) are removed, plastered along and the spine is removed. To obtain fillet (pulp), the rib bones are additionally cut off, the skin is removed.
When cutting salted, spicy and pickled herring into a carcass without a head and skin, but with bones, the head with the humerus, fins are removed, the edge of the abdomen is cut off, the entrails are removed and the skin is removed. When cutting herring into fillets (pulp), the spine and rib bones are additionally removed.
A herring with a head without skin and bones is cut in the same way as on a fillet, leaving the head of a herring without gills and a tail fin in the carcass.
In herring, sprat, anchovy, salted and spicy salted sprat, when cutting into carcasses without a head and entrails, part of the abdominal cavity is cut off, the entrails are removed, and then the head and fins are cut off.
Baltic herring, in addition, is cut into fillets in the same way as herring.
The above norms of waste for herring are calculated with the content of caviar (milk) in it not more than 5%. When herring is supplied with a large amount of caviar, the established waste norms can be increased, but not more than up to 15%. In these cases, the actual waste content is determined by experimental studies and is drawn up by acts in the prescribed manner.
Caviar and milk are used as food products.

Cold smoked fish products

Cold smoked fish is cut into a headless carcass, with or without skin, with bones and without bones (pulp). Pink salmon, muksun, whitefish, barbel are cut into headless carcasses with skin and bones. To do this, first remove the head with the humerus, then cut off the edge of the abdomen and remove the insides. When cutting into a carcass without head and skin, but with bones, the skin is additionally removed. In fish gutted, decapitated, in addition, a thin layer is cut off from the sooty places of the head.
Pink salmon, omul, asp, pike perch are also cut into fillets (pulp). Salmon, goof. mackerel, catfish, horse mackerel - only on fillets (pulp). When cutting into fillets (pulp), the carcass, after removing the head, viscera and skin, is plastered, the spine and rib bones are removed.
The fish is cut only into a carcass without a head, with skin and bones, bream - into a carcass without a head and skin, but with bones, sabrefish and roach are cut into a carcass without a head and skin, with caviar and bones; sabrefish and shemayu, in addition, for a carcass without a head, skin, caviar, but with bones.
In herring, when cutting into a carcass without a head and skin, with bones, first remove the head together with the humerus, fins, entrails, and then remove the skin. When cutting herring into fillets (pulp), the spine and rib bones are also removed.

Balyk products

Balyk products (sides, backs, teshi) of fish of all families are cut only into fillets (pulp).
When cutting the backs (balyks) of all types of fish, except for the sturgeon family, the fins are removed, then they are plastered, the spine is removed, the rib bones are cut off from the fillets, and the skin is removed.
The backs (balyks) of sturgeon are cut as follows: the fins are removed, the dorsal bone scales (bugs) are cut off, then they are plastered, cartilage is removed from the fillet, the abdominal cavity is cleaned from the surface film, the skin is removed.
When cutting the sidewalls of sturgeon, they are trimmed, i.e. cut off a thin layer of aerated pulp from the surface of the end sides of the piece, remove the skin.
Balychok of sea bass is cut without skin with bones, and balychok of herring-black-back is cut into a carcass without head and skin, but with bones and fillet (pulp).

Hot smoked fish

Hot smoked fish is cut into a headless carcass, with skin and without skin, with bones and without bones.
Hot smoked fish (except for sturgeon) is cut into a carcass without a head, with skin and bones, without a head and skin with bones, fillets (pulp), as well as cold smoked fish.
Fish of the sturgeon family (stellate sturgeon, sturgeon) is cut into a pulp link. To do this, cut off the abdominal and dorsal bone scales (bugs) and fins (including the tail).
Then the fish is plastered, the cartilage is removed from the link and the skin is removed. In small fish, the skin is removed without plating, and the cartilage is removed during slicing.

Fish preserves and canned food

Baltic herring, sprat, hamsa, sprat (canned) are cut into carcasses without a head and entrails, whole, and sprat, sprat, sprat, in addition, on fillet (pulp) in the same way as barrel ones.
When you leave kilka, anchovy, herring, sprat, the brine may not be removed, but it is not included in the mass of the portion.
Spread the butter or sauce of canned food evenly over all portions.
The ratio of fish and oil or sauce in canned food is established by GOSTs for each species. Fluctuations in the oil content in canned food are: sprats in premium oil 25-10%, sprats in oil 30-10%, smoked fish in oil, fish in oil - 25-10%, fish in tomato sauce 30-10%.

Sausages and smoked products

Sausages and brawn before cutting are cleaned from the casings, in addition to that, they cut off the nodules.
Before cutting, boiled-smoked hams are cleaned from the skin, superficial weathered crust, bones, and then cut.
Raw smoked hams are cleaned from the superficial weathered crust, the skin and bones are removed during the cutting process.
Smoked brisket and loin are used in factories catering raw and boiled.
The skin and bones with tendons from smoked meats are considered waste suitable for food use.
For sausages, meat loaves, brawn, as well as sausages, small sausages, financially responsible persons associated with the preparation of goods for sale are provided with an additional trade discount for the removal of the ends of the intestinal casings (knots), twine in the sizes stipulated by the order of the USSR Ministry of Trade from 25 to November 1, 1968 No. 187.
The industry gives a discount on carbonate, ham in the form, boiled pork, wrapped in cellophane (order of the Ministry of Trade of the USSR dated November 26, 1958, No. 459).

Cheeses

Cheese is cleaned from crusts, brands, remnants of the wrapper, foil and various damages.
Waste also includes the brine that is poured out when cutting cheese and other brine cheeses.
The crumb formed when slicing cheeses is a complete product and is included in the norms for their output. It is used in the manufacture of dishes (for sprinkling when baking, when dispensing boiled pasta, etc.).