Storage of products and semi-finished products. Commodity characteristics of meat semi-finished products and culinary products. List of used literature

Proper storage semi-finished products and cooked food requires the most serious attention. Production shops, distributing, buffets should be provided with cold.

Refrigeration cabinets (Fig. 16) are installed in meat, fish, cold, confectionery shops, in handouts and other industrial premises, buffets. Of the refrigerated cabinets, the most hygienic are automatic freon refrigerators. Ice-salt or ice-cooled cabinets are sanitary acceptable.

Rice. 16. Refrigerator for products

AT large enterprises storage of semi-finished and prepared food ensured refrigerator. Semi-finished products and prepared food must be stored separately.

In buffets, in addition to refrigerated cabinets, refrigerated showcases and special low-temperature ice cream counters are USED.

Many semi-finished products are especially perishable products; these include meat and fish. Deteriorates especially quickly chopped meat. With improper storage, the number of microbes in 1 g of minced meat can reach tens of millions.

From finished products especially perishable are jelly, jellied meat and fish dishes, culinary products from offal, as well as minced meat and fish (liver pate, meatballs, meatballs, etc.).

Violation sanitary regulations storage of cooked food can lead to microbial contamination and food poisoning.

Jelly, jellied dishes, pate should be stored in the cold until the very release to consumers. Ready hot dishes are stored on a hot stove until distribution, they are sold within 3 hours. Products made from minced meat and finely chopped meat in sauce (goulash, etc.) should be issued immediately after production.

In branches of canteens and dispensaries, dishes in sauce must be boiled again for 15 minutes and sold to the consumer only when hot.

When cut into portions of boiled meat for first courses, it can be contaminated with microbes. Therefore, it is necessary to subject the meat to heat treatment for the second time - boiling in broth for 15 minutes before the release. Violation of this rule may cause food poisoning.

If, for some reason, not all prepared food is sold, its remains must be cooled and stored for no more than 12 hours in the cold at a temperature not exceeding 8 °.

Before distribution, the remaining food must be inspected, tested by the cook and again thoroughly boiled or fried. The period of sale of food after the second heat treatment should not exceed 1 hour.

The cook is obliged to strictly observe the terms of storage and sale of food, especially perishable food, and remember that violation of these rules is most often associated food poisoning and infectious diseases.

Natural, breaded and chopped semi-finished products are packed in wooden boxes. Each box should contain no more than 4 inserts. Gross weight of the box - up to 20 kg.
Chilled natural, breaded and chopped semi-finished products are placed on liners in 1 row unwrapped; natural and breaded - with a slight slope, so that one semi-finished product is under the other, and chopped - flat, without imposing one product on another. Small-sized semi-finished products are pre-wrapped in cellophane or plastic wrap.
A label is put into each box indicating the name of the manufacturer and semi-finished product, the net weight of the product, the number of pieces, the price, the date and hour of manufacture, the shelf life, the name or number of the packer, the standard number.
Large-sized boneless semi-finished products are packed in polyethylene film bags, which are fastened with metal staples or heat-sealed. In addition, trays are used for packaging polymer materials wrapped with shrink plastic wrap. For more long-term storage boneless semi-finished products are packed under vacuum into polymer bags made of Poviden film with aluminum staples applied.
Each unit of packaging must be marked with indelible ink or a label with marking must be inserted under the package.
When packing a semi-finished product of an indeterminate mass, the receipt must indicate: the name of the semi-finished product; retail price 1 kg; actual weight; portion price.
In addition, a label with the usual markings is inserted or pasted on each package.
Frozen schnitzels are packaged in portions weighing 300 g (3 or 6 pieces), and steaks - 500 g (5 pieces) in the same packaging materials as large-sized semi-finished products.
Store chilled semi-finished meat products in a store in clean, well-ventilated and refrigerated chambers at a temperature not lower than 0 and not higher than 8 °C. Shelf life of semi-finished products from the date of manufacture to sale (in hours): natural large-sized beef and lamb - 48, natural portioned and large-sized pork - 36, natural small-sized - 18, breaded - 24, chopped - 14, minced meat - 12.
Natural semi-finished products packed in polymer films under vacuum, at a temperature of 0 to 4 ° C, store more than long time: from pork - up to 7 days, from beef and lamb - up to 5 days.
Frozen semi-finished products at temperatures below -5 ° C are stored for up to 48 hours, and at a temperature of 0–4 ° C they can be stored for only 24 hours.

The surface of the pieces of semi-finished products should be unwinded, the color and smell should be characteristic of benign meat. There should be no coarse tendons, cartilage, pieces of pulp with bruises, bones.

Portion semi-finished products should be cut across the muscle fibers. Semi-finished products from chopped mass must have the correct shape (depending on the type of semi-finished product). The surface is evenly covered with breading, torn and broken edges are not allowed. The mass on the cut is homogeneous, with a smell characteristic of benign meat with spices. Chopped semi-finished products are produced in accordance with OST 49121-78. It is not allowed to have any signs of damage, sunburn.

Prepared semi-finished products are stored at a temperature not exceeding 6°C. Large-sized semi-finished products are placed in one row on baking sheets and stored for no more than 48 hours. Portioned semi-finished products are placed on baking sheets in one row on an edge at an angle of 30 °, natural semi-finished products are stored for no more than 36 hours, breaded - no more than 24 hours. Small-sized semi-finished products are placed on baking sheets 5 cm layer and stored for no more than 24 hours, minced meat (unseasoned) - no more than 6 hours. Products from cutlet mass are placed in one row on a baking sheet sprinkled with breading and stored at a temperature of 6-8 ° C for no more than 12 hours. Bones 5 uncut form is stored no more than 3-5 hours.

End of work -

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MECHANICAL CULINARY PROCESSING OF RAW MATERIALS. HEAT COOKING FOOD COOKING AND SERVING

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