Master cook - culinary school. Technology for preparing dietary dishes Fish fried in the main way with a side dish

General rules for frying fish. Fish can be fried in a small amount of fat (basic method), in a large amount of fat (deep frying), on a grill, or on a spit.

Various types of fish are used for frying, but the most delicious fried fish are navaga, lamprey, eel, bream, carp, carp, roach, herring, mackerel, ocean goby, etc.

Fried fish has a distinct taste due to the formation of a well-fried crust on the surface, and contains a large amount of valuable nutrients, since they are almost not lost during frying. During the frying process, fish absorbs a certain amount of fat, so its calorie content increases.

For frying, the main method is to use oil (preferably sunflower), cooking fat (frying), for deep-frying - a mixture of edible lard (60%) and oil (40%), since this fat changes little at high temperatures, will not undergo smoke formation and gives the fish an attractive appearance. appearance and good taste.

For deep frying, take 4 kg of fat per 1 kg of fish (during the frying process, it is periodically filtered and replenished).

Fish is fried on sheets, frying pans, electric frying pans and deep fryers, on barbecues or in electric grills.

For frying on a grill grate, use portioned pieces of fish without skin and bones, and sturgeon - without skin and cartilage, which are marinated in advance in the cold for 10-15 minutes, then placed on a greased grate and fried on both sides, then the pieces of fish remain stripes of dark golden color. The technological scheme for preparing fried fish using the main method is shown in Fig. 4.11.

To fry on a grill or in an electric grill, small pieces of fish are strung on skewers, 2-4 pieces per serving, greased with fat and fried for 10-15 minutes.

Boiled or fried potatoes, mashed potatoes, crumbly porridge, and stewed vegetables are served as a side dish for fried fish. In addition to the side dish, you can serve fresh cucumbers, pickled tomatoes, pickled tomatoes, and cabbage salad (50 g per serving).

Before serving, the fish is poured with fat or sauce. In restaurants, the sauce is served separately in a gravy boat. Dishes are decorated with herbs and lemon slices. Refined oil is used, which changes less when heated than unrefined oil. It is better to fry oily fish using the basic method.

Rice. 4.11. Technological scheme for preparing fried fish using the main method

Fish fried in portions. Portioned pieces of fish are dried, sprinkled with salt, pepper, rolled in flour, placed in a well-heated frying pan or baking sheet with oil, skin side down, fried on both sides until a well-fried golden crust forms (5-10 min.) At a temperature of 140-160 ° C and bring to readiness in the oven (5-7 minutes) at a temperature of 250 ° C. Fried fish should warm up to a temperature of 85-90 ° C. Readiness is determined by the presence of small air bubbles on its surface.

Before serving, a side dish is placed on a heated plate or dish - boiled potatoes or mashed potatoes, fried potatoes, boiled vegetables. Place hot fried fish on the side, pour melted butter or tomato sauce, tomato with vegetables over it. In restaurants, sauces are served separately in a gravy boat. The dish is decorated with herbs and lemon.

Sturgeon - 269/119 (stellate sturgeon - 250/119, beluga - 264/119, spotted catfish - 165/119, captain fish - 235/127, carp - 225/119, whiting cod - 155/119, ocean mackerel - 237 / 116, sea bass 163/119) from semi-finished products: spotted catfish - 132/119, or cod - 135/119, or pike (except sea bass) - 136/116), or sea bass - 137/119, wheat flour - 6 , butter - 6, weight of fried fish - 100, side dish - 150, sauce - 75 or butter or table margarine - 7. Yield: with fat - 257, with sauce - 325.

The fish is salted in 10-15 minutes. before frying to prevent it from crumbling. The unpleasant smell during frying fish will disappear if you put peeled and sliced potatoes into the oil.

Fried fish will acquire a specific aroma and taste if you add a little ground nutmeg to the heated oil.

Fish fried by the link. Prepared links of sturgeon fish with skin without cartilage are sprinkled with salt, placed on a greased baking sheet skin side down, the surface is greased with sour cream and fried in an oven for 30-50 minutes, periodically basting with the released juice. Before serving, the fish is cut into portions. A side dish of fried potatoes is placed on the plate, fish next to it, poured with fat, or tomato sauce or mayonnaise with gherkins is served separately.

Sturgeon - 216/119 or stellate sturgeon - 202/119, sour cream - 5, butter or table margarine - 3. Weight of fried fish - 100. Butter or table margarine - 7, or sauce - 75, or mayonnaise with gherkins - 50, side dish - 150. Yield - 257 or 325, or 300.

Whole fried fish. The processed whole fish with the head (without gills) is dried, sprinkled with salt and ground black pepper, rolled in flour, fried in the main way and served as fried fish, in portions.

Azov-Black Sea mackerel - 140/119 (Azov-Black Sea mackerel - 138/119, navaga, except for the Far Eastern, - 151/121, group I small fish - 159/119, group II small fish - 163/119, Mexican sardines, Moroccan sardines - 157 /116, capelin (fines of group III) - 123/121), wheat flour - 6, butter - 6; weight of fried fish - 100, side dish - 150, sauce - 75 or table margarine or butter - 7. Yield: with fat - 257, with sauce - 325.

Stuffed carp (fried). Carp stuffed with buckwheat or rice porridge and mushrooms is sewn up, rolled in flour, fried on both sides until golden brown in the main method, and finished in the oven.

Before serving, remove the threads from the carp and cut it into portioned pieces, which are placed on a plate or dish, poured with butter or table margarine and sprinkled with herbs. Separately, you can serve carrots with butter and fried potatoes as a side dish.

Carp - 122/60; for minced meat: dried porcini mushrooms - 8, onions - 10/8, melted animal fat - 3, rice - 7 or buckwheat - 9.5, eggs - 10, minced meat mass - 50, wheat flour - 6, semi-finished product mass - 115, oil - 6, weight of fried carp - 100, butter or table margarine - 7, side dish - 150. Yield - 257.

Fish in pancakes. Clean fish fillets are cut into thin pieces, salted, breaded in flour and fried until cooked. Each piece is then placed on the toasted side of the pancakes, wrapped like an envelope and fried. Served with butter or margarine, or tomato sauce.

Pike perch - 179/86 (gutted cod without head - 122/89, captain fish - 226/95, gutted sea bass without head - 135/89, silver hake - 176/86) from semi-finished products: pike perch - 119/86 (cod - 105/89, captain fish - 125/95, sea bass - 110/89), wheat flour - 5, oil - 5, fried fish weight - 75, semi-finished pancake (shell) - 100, semi-finished product weight - 175, table margarine - 12, weight of fried pancakes with fish - 155, butter or table margarine - 10, or sauce - 75. Yield: with fat - 165, with sauce - 230.

Fish, fried Vdeep fried. Prepared whole fish or portioned pieces are sprinkled with salt, ground black pepper, rolled in flour, moistened in lezon, rolled in ground breadcrumbs, placed in deep fat heated to a temperature of 180 ° C and fried for 5-10 minutes. until a golden crust forms on the surface. Then remove the fish with a slotted spoon, allow the fat to drain off, place it in a frying pan, and finish cooking in the oven.

Before serving, place fried potatoes, cut into cubes, on a heated plate or dish, and fish on the side, which is poured with melted butter. The dish is decorated with deep-fried parsley and lemon slices. Tomato sauce or mayonnaise with gherkins is served separately in a gravy boat.

Sturgeon - 199/88 (stellate sturgeon - 185/88, beluga - 195/88, pike perch - 192/92, sea bass - 139/92, catfish, except oceanic, - 211/95, captain fish - 233/98) from semi-finished products: sturgeon (stellate sturgeon, beluga) - 110/88, or pike perch - 128/92, sea bass - 114/92, catfish (except oceanic) - 117/95, wheat flour - 6; for Liezon: eggs - 6, water - 2.04, ground crackers - 15, salt - 2.7, ground black pepper - 0.01, cooking oil - 10, weight of fried fish - 100, side dish - 150, sauce - 75 , mayonnaise or mayonnaise with gherkins - 50, butter - 7. Yield: with sauce - 325, with mayonnaise - 300, with fat - 257.

For deep frying, it is better to use hard and durable fish species - pike perch, catfish, sea bass, barn owl, hake. Fish fillet will become juicy and tasty if you fry it without defrosting in a large amount of fat.

Fish in dough, fried. After marinating, pieces of fish are pricked with a fork or a kitchen needle and dipped into the batter, then quickly dipped into hot deep fat and fried for 3-5 minutes. When the fried fish is ready, it floats to the surface of the fryer, it is removed with a slotted spoon, and transferred to a colander or sieve to drain the fat.

Before serving, the fish is placed on a dish or plate covered with a cut out paper napkin in the shape of a pyramid, lemon slices are placed nearby, and garnished with sprigs of parsley (fries). Mayonnaise with gherkins or tomato sauce is served separately.

Pike perch - 140/67 (sturgeon - 145/64, stellate sturgeon - 134/64, beluga - 142/64), citric acid - 0.2, oil - 2, parsley (greens) - 3/2; for the dough batter: wheat flour - 30, milk or water 30, butter - 2, eggs - 30, cooking fat - 15, dough weight - 90, weight of fried fish in the dough - 150, sauce - 75, lemon - 8/7. Output - 225/7.

Fish tubes. The prepared semi-finished product in the form of tubes is rolled in flour, moistened in beaten eggs, rolled in breadcrumbs and fried in fat for 5-10 minutes. until a golden crust forms on the surface. Then remove with a slotted spoon onto a sieve, allow the fat to drain, place in a frying pan and bring to readiness in the oven (2-3 minutes).

Before serving, put a side dish on a heated plate - mashed potatoes, on the side - a fried tube, which is poured with butter or margarine. The dish is decorated with fried parsley and lemon slices.

Pike perch - 179/86 (catfish, except oceanic, - 191/86, sea bass -130/86, cod - 118/86, Pacific hake - 195/86, ice fish - 191/86, whiting - 119/86) from semi-finished products: pike perch - 119/86 (catfish, except oceanic) - 106/86, cod - 101/86, ice fish - 109/86, grenadier - 100/86; for filling: eggs - 10, green onions - 6/5 or onions - 6/5, parsley (greens) - 4/3, sour cream - 5, filling mass - 23; wheat flour - 5, eggs - 7, ground wheat crackers - 12, weight of the semi-finished product - 125; oil - 12, mass of fried tubes - 110; side dish - 150, butter or table margarine - 6. Yield - 266.

I have had an aversion to fried fish since my school years. I just can't get over myself. Can you share any interesting way to fry fish so I can start eating it again?

And now to the essence of your question. I will tell you about the classic method of frying fish, which is called “a la meunière”. The French way, which I really like. But it requires some preparation and skill! Although I will try to tell you so that you can successfully fry the fish the first time. Let's talk about fish fillets. Imagine that this is, for example, chum salmon fillet.

For the future external effect, it is a good idea not to peel the fish fillet from the skin, but to fry it along with it. But before frying the fish, several cuts must be made on the skin, so that only the skin is cut through, but not the flesh underneath. Make two cuts diagonally from one corner of the fish piece to the other and two more cuts under the corner. This is necessary so that the skin does not tighten too much during frying and, at the same time, the cuts then open up a little and a very interesting pattern appears on the surface of the fish.

Before frying the fish, I recommend squeezing a little lemon juice on it - it won't hurt. Fish loves lemon juice, as well as white wine. Not only the wine that is used to wash down the fish, but the wine that is used to cook the fish. Therefore, it is also a good idea to drizzle the fish with white wine. But remember, one thing is used for sprinkling: either lemon juice or dry white wine.

By the way, about wine and fish. It’s not for nothing that they say: fish loves white wine and white wine loves fish, and they also say that fish despises the “third water.” Not everyone has heard about the “third water”? Now let's count: the first water in which fish live (they do not despise them); the second water is in which the fish is boiled (also in order in the relationship between fish and water), but the fish already despises the “third water”, because the fish must be washed down not with water, but with dry white wine. However, I seem to have gotten a little distracted.

Before frying, after the fish has been sprinkled with lemon juice or white wine, it should be sprinkled with pepper and a little salt.

Attention: no ground black pepper, only ground white pepper!

The fish can also be sprinkled with pepper and a little salt before frying, after the fish has been sprinkled with juice or white wine. To flour or not to flour? That's the question. I do this and that. Depending on your mood and desire to get a very fried crust or not so much. When I want to get a very golden-brown fried crust, I bread it. When I want the crust not to be so obvious, but at the same time for it to appear, I don’t bread the fish in flour.

But, perhaps, the main feature of frying fish in this classic French way is the use of butter, namely butter.

We proceed like this: melt the butter in a small saucepan (or in a ceramic cup if we use a microwave oven). It’s a good idea to let the melted butter sit for a bit. Then pure milk fat, which we need for frying, will accumulate in the top layer, and whey and other impurities will accumulate below, in the sludge. They can later be used to prepare some other food.

Pour melted butter into the pan (the top layer mentioned above!). When the oil is hot, place the fish in the frying pan. Fry on both sides, but at the end of frying, after making the heat high, be sure to add another piece of unmelted butter to the frying pan. In this situation, the unmelted butter begins to burn slightly. But the slight smell of burnt oil is the “highlight” of this method of frying fish.

When the oil turns brown and you can see that there is a slight smoke, this smoke and at the same time the temperature of the oil are “extinguished” by squeezing lemon juice directly into the frying pan, and then immediately throw a little chopped parsley into it. A little more heat and the fish is ready. The fish is placed on a plate and be sure to pour aromatic oil from the frying pan on top along with herbs and lemon juice.

Well, there’s no better side dish than boiled potatoes for this kind of fish!

What else can you encounter when frying fish? I think everyone is familiar with this: the fish sticks to the frying pan. They put it on a hot frying pan, but then it was difficult to turn it over because the fish stuck. What to do in this situation? It’s very simple: if the fish sticks to the frying pan, you need to reduce the heat, pour a little white wine into the frying pan and cover it with a lid. The wine begins to boil, and due to the release of steam, the fish rises slightly. The liquid gets under it and the fish gets wet. Then, literally after a minute, remove the lid, and the fish can easily be turned over.

And another important point - when the fish is fried with the skin, with the cuts that I mentioned earlier, then first the fish is placed in a frying pan, skin side down, so that the skin tightens and does not change further when frying the fish after turning it over. So you see how much wisdom even such a completely elementary operation as simply frying fish requires.

Introduction

Fish dishes occupy a significant place in the products of public catering enterprises. Their nutritional value is determined primarily by the content of complete proteins. These proteins are rich in tyrosine, arginine, histidine and lysine. The total content of nitrogenous substances in fish ranges from 13 to 21%. The digestibility of fish proteins is 97%. One serving of a fish dish, not counting the side dish, contains, depending on the type of fish and yield, from 14 to 30 g of protein. The fat content in fish ranges from 0.1 to 33%. Fish oil contains biologically active unsaturated fatty acids and fat-soluble vitamins A and D, phosphatides, and cholesterol. The digestibility of fish oil is about 90%.

The mineral composition of fish is very diverse. Thus, the ash of marine fish contains 7 times more sodium and chlorine compounds than the ash of freshwater fish. Sea fish contain a lot of iodine salts. Fish is also important as a source of fat-soluble vitamins. Thus, Atlantic fatty herring contains 30 mcg of vitamin D per 100 g of edible part, chum salmon - 16 mcg.

A special feature of fish meat is its high content of extractive substances. There are more of them in the meat of marine fish than in the meat of freshwater fish, and, in addition, they have a different composition. This explains the specific taste and smell of sea fish dishes. There is practically no glutamic acid in fish meat, and little creatine and creatinine - substances that play an important role in the formation of the “meaty” taste. There are few purine bases in fish (almost 100 times less than in beef). This is of great importance when using fish in the diet of elderly and sick people.

The purpose of the course work is to study the technological process of preparing fried fish dishes, current trends in their preparation, the possibility of expanding the range and improving quality in catering establishments. To do this, it is necessary to solve the following problems:

consider the technology of preparing fried fish dishes;

describe current trends in the preparation of fried fish dishes;

analyze the range and quality of fried fish dishes using the example of an enterprise and draw a conclusion;

make proposals to expand the range, improve quality, and improve the technology for preparing fried fish dishes;

draw a conclusion from the work.

1. Modern trends in the preparation of fried fish dishes, opportunities to expand the range and improve quality.

.1 Organization of work of the fish workshop

The fish workshop carries out primary processing of fish and production of semi-finished fish products. In small enterprises, the fish shop can be combined with a meat shop, but the processing of fish, poultry and meat must be carried out on separate tables with appropriate markings. Inventory must also be separate. Cutting boards and knives, as well as containers and cleaning equipment must be marked:

CP - raw fish;

SM - raw meat;

SP - raw poultry.

The technological process of fish processing includes the following operations: thawing frozen fish, soaking salted fish, peeling, gutting and washing, cutting, preparing semi-finished products and storing them.

The fish is gutted with small chef's knives on special tables with a gutter, back and sides. Heads, tails and fins are also cut off here. Tails and heads are cut off with a medium chef's knife on cutting boards, and fins are cut off with scissors. After gutting, the fish is washed in a two-compartment bath and placed on baking sheets.

According to the processing method, fish are divided into three groups: scaly, scaleless and sturgeon. Fine-scaled fish (navaga, burbot) are processed in the same way as scaleless fish.

The workshop should have chef's knives, hand scrapers, sieves, mortars, hoes, cauldrons with grates, baking sheets, trays and buckets.

Primary processing of fish consists of the following operations: thawing, soaking, cutting, preparation of semi-finished products. Butchering refers to the removal of scales, entrails, fins, head, bones and skin.

A large amount of fish comes frozen. It is thawed in air or water. The faster the fish thaws, the better its taste and ability to retain moisture are preserved. The fish is thawed in duralumin baths or carbon steel baths (tinned) with two compartments in running or periodically changed water. The fish are unloaded from the baths using wire scoops. Flounder, tench, and sturgeon are scalded to facilitate further processing. For this purpose, hot water is supplied to the baths and a grate with handles is used.

Large sturgeon fish are defrosted on metal racks with a tray below at room temperature for 6-10 hours. Thawing time depends on the size of the fish. Loss in weight when thawing fish in air is 2%.

Scaled and scaleless fish are thawed in the water. For 1 kg of fish take 2 liters of water. Small fish are thawed for 2-2.5 hours, large ones - 4-5 hours. Increasing the thawing time leads to a deterioration in the quality of the fish.

Due to the absorption of water, the weight of the fish increases by 5 - 10%. At the same time, the amount of minerals in the fish decreases. To reduce these losses, add 7-13 g of salt per 1 liter of water to the water. Thawed fish is not stored, but is immediately used for cooking.

Some types of fish (navaga, mackerel, horse mackerel, silver hake, etc.) are not thawed before heat treatment, since it is easier to process in frozen form.

Cod, haddock, flounder and other fish come in salted form. It contains 6-20% salt, so it is soaked before cooking. Before soaking, the fish is partially processed, removing the scales, head, and fins. Sometimes the fish is cut lengthwise along the back into two parts, which reduces the soaking time, but worsens its taste. Pike perch, perch, herring, and carp fish are soaked without cleaning.

Fish is soaked in two ways: in replaceable and running water. The fish is poured with cold water at a temperature of 10-12°C, and twice as much water is taken as the fish. The water is changed periodically after 1, 2, 3 and 6 hours. To soak in running water, the fish is placed on a wire rack in a special bath, into the lower part of which cold tap water flows through a pipe in the upper part of the bath. Soaking time for salted fish is 8-12 hours.

On the production table, where semi-finished products are prepared, there should be a set of chef’s knives, cutting boards, a set of spices and table scales.

To prepare minced fish, use a meat grinder or install a universal drive with replaceable mechanisms (meat grinder, minced meat mixer and grinding machine).

Refrigerated cabinets are used to store semi-finished products.

.2 Assortment and classification of fried fish dishes

fried fish dish assortment

Fish of all breeds is fried in the main way, in a large amount of fat (deep-frying) and over an open fire. Small fish are fried whole, sturgeon fish - in links and portioned pieces without skin, cut from scalded links without cartilage. Scaly and scaleless fish are cut into portions from fillet with skin and bones, from fillet with skin without bones, and for frying in fat - from fillet without skin and bones. Sometimes fish weighing up to 1.5 kg are fried in pieces cut from an unlined carcass (round meat). Before breading, the skin on portioned pieces is cut in two or three places so that the fish does not become deformed during frying (since the protein is cooked, i.e. the collagen fibers are shortened, cuts must be made to cut the collagen filaments).

When frying in the main way, the fish is sprinkled with salt, pepper, breaded in flour, in red or white breading. Heat the fat in a frying pan or baking tray to 150°C. Fry the fish first on one side and then on the other. The fried fish is brought to readiness in the oven. When frying, the temperature inside the pieces rises to 75-85°C. Frying duration is 10-20 minutes. As a side dish for fried fish, fried potatoes, mashed potatoes, crumbly porridges, and, less often, stewed and boiled vegetables are most often served. Additional garnishes include pickled cucumbers and tomatoes. Crucian carp, tench, bream, perch and roach are served with buckwheat porridge. Decorate the dish with parsley or dill. Place a slice of lemon on top of the fish. Fried fish can be served plain or with sauce. When served without sauce, pour oil over it or place a piece of butter or green butter on a piece of fish. You can also baste the fish with melted butter and lemon juice. Most scaly and scaleless fish are most often released with sauce - tomato, red, tomato with vegetables, tomato with extragon or mayonnaise; it is served separately.

Crucian carp, tench, perch, bream and roach are served with sour cream sauce, and salmon and sturgeon fish are served with tomato sauce or mayonnaise with gherkins.

Fried fish Leningrad style.Portioned pieces of cod, pike perch, catfish, flounder are fried and served in a portioned frying pan; Fried potatoes (in circles) are placed around the fish, and fried onions cut into rings are placed on top.

Fish fried with lemon (minier).Melt the butter, add lemon juice or citric acid solution, parsley, salt, bring to a boil and pour over the fish fried in the main way. Garnish with fried potatoes.

Fish fried in fat (deep-fried).Fish fried in a large amount of fat (deep fat) is called “fry fish”. The most commonly used fish are pike perch, navaga, sturgeon, halibut, cod, and catfish. The fish is cut into fillets without skin and bones, cut into portions, breaded in flour, lezon and white breading and fried in fat heated to 180-190°C; frying time 8-12 minutes. The fried fish is taken out, the fat is allowed to drain off and it is fried in the oven for 5-7 minutes. Garnish - fried potatoes (boiled) or potatoes fried in fat (fries), parsley (fries) and a slice of lemon. Tomato sauces, mayonnaise or mayonnaise with gherkins, etc. are served separately.

Fish fried in dough (orli).After marinating, pieces of fish are shaken off from parsley, dipped in dough (batter) and deep-fried for 3-5 minutes. For the dough (batter), grind the egg yolks with salt, dilute with milk, add flour, knead well, adding vegetable oil. Well-beaten whites are added to the dough immediately before frying. Fried fish is placed on a heated dish in the form of a pyramid, parsley (fries) and a slice of lemon are placed next to it. Mayonnaise sauce with gherkins or tomato sauce is served separately.

The fish is placed on a grate made of metal rods, heated over burning coals and rubbed with pork fat. Pieces of fish are fried first on one side and then on the other, and dark, heavily fried stripes are obtained on the pieces of fish. Garnish - fried or boiled potatoes. Unbreaded products are poured with melted butter, and the breaded fish is served with mayonnaise with gherkins or tomato sauce. Place a slice of lemon on the pieces of fish or on the side. Currently, grill devices are widely used, in which fish are fried using infrared emitters on skewers or grates.

Fish fried on a spit.Sturgeon fish is fried on a spit. To do this, it is cut into portioned pieces (without skin and cartilage), which are sprinkled with salt and pepper, strung on skewers and fried over burning coals or in grill devices. During frying, the fish is moistened with vegetable oil. Garnish the fish with green or onions, sliced lemon, fresh tomatoes (whole) and fried French fries. Onions are cut into rings, and green onions into pieces 4-5 cm long.

.3 Commodity characteristics of fish

Body structure of a fish.Fish is one of the simplest vertebrates that live in water. Its body consists of a head, torso, tail and fins (paired: pectoral and abdominal and unpaired: caudal, dorsal, anal). The shape and size of these body parts vary from fish to fish and depend on their living conditions. In fish that make long movements (migrations) from feeding areas to spawning areas and back, the body is spindle-shaped or eel-shaped, highly elongated, which greatly facilitates their forward movement (sturgeon, salmon, herring, eels, etc.). Cyprinids, which usually do not make long migrations, have a high body, strongly compressed laterally. In bottom-dwelling fish, such as flounder, the body is flat, and the head is located asymmetrically in relation to the body, due to which the eyes are only on one side of the body, which helps the fish see better.

Chemical composition and nutritional value of fish.

Fish meat is characterized by high nutritional value. The calorie content of 100 g of fish meat is in the range of 100-200 kcal. This is due to the content in fish of substances necessary for rational human nutrition; a large number of edible parts and high digestibility of fish tissue; the presence in most fish of a unique taste and smell, and in marine fish, in addition, a specific aroma of the sea and a sour taste, which helps to increase their digestibility. It has been established that fish is healthier than beef, especially for elderly, obese and sick people, since it is quickly digested even with reduced secretion of the digestive organs, since the muscle and connective tissue of fish is loose and becomes less compacted during heat treatment.

Squirrelsin fish meat are in the range of 15-20%, most are complete. The meat of oceanic fish is especially rich in proteins. The digestibility of proteins in fish products is 93 - 98%. Fatsfish have high biological activity, as they contain linoleic, linolenic and arachidonic acids, the combination of which is called vitamin F. This set of acids normalizes fat and cholesterol metabolism. It has been found that fish oil reduces the amount of cholesterol in the blood. The largest amount of vitamin F is found in the fat of fish caught in northern waters. Fish fats quickly oxidize, which reduces the shelf life of fish products. Extractivesactivate digestion, improve the taste and smell of the broth. In the process of fish spoilage, the amount of these substances increases, promoting the development of putrefactive bacteria. Carbohydratesare represented mainly by muscle starch - glycogen and its hydrolysis products (glucose, lactic acid). The presence of glucose in fish broth gives it a pleasant, slightly sweet taste. The carbohydrate content in fish is about 0.5 - 1%. Minerals(1-2%) ensure normal metabolism and are therefore very valuable in the human diet. From macronutrientsthe compounds of phosphorus, calcium, magnesium, iron, potassium, sodium, chlorine, sulfur are of greatest importance, from microelements -iodine, copper, arsenic, cobalt, manganese, zinc, lead, fluorine, etc. The meat of marine fish is richer in content and variety of minerals, and especially trace elements, than freshwater fish. Vitaminsfound in almost all fish tissues. From fat-solublethey contain vitamins A, D, E, K, and water-soluble- almost all B vitamins. The largest amount of vitamins is concentrated in liver fat. WaterContained in fish meat is 55-83%. The fatter the fish, the less water there is in its tissues.

By skeletal structurefish are divided into cartilaginous (sturgeon and lamprey) and bony (all other types of fish). By way of lifemarine - constantly live and spawn in sea water (herring, cod, mackerel, etc.); anadromous - they live in the seas, but for spawning they enter the fresh waters of rivers (sturgeon, most salmon, etc.); semi-anadromous - usually live in desalinated areas of the seas, and for spawning and wintering they go into rivers (bream, roach, carp, pike perch, catfish, etc.); freshwater - constantly live and spawn in fresh waters (sterlet, burbot, silver carp, etc.). Based on fat content, fish is divided into lean (up to 2% fat), medium fat (up to 8% fat), fatty (up to 15%) and very fatty (more than 15%). Based on length (cm) and weight (kg), fish are divided into large, medium and small.

The sturgeon family.This family includes beluga, kaluga, sturgeon, stellate sturgeon, thorn and sterlet. Body atThey are not covered with scales, but have five rows of bone “bugs” - two abdominal, two lateral and one spinal. The mouth is inferior (located on the lower part of the head). They do not have a spine, but have a cartilaginous tubular string - a notochord (used to obtain a vizig). In addition to meat, sturgeon also produce high-quality caviar (color from light gray to black). Their meat is fatty, tasty, does not contain bones, but only cartilage. Sturgeon are used to prepare dried and smoked balyks and natural canned food.

Salmon family.Fish of this family differ in appearance in that, in addition to the dorsal fin, they have an adipose fin on the ridge near the tail. Salmon meat is tender, without muscle bones. Despite the presence of a common feature, many salmon differ sharply in the color of their meat, size, the nature of chemical changes in the meat after salting, taste and nutritional value. According to the color of their meat, salmon are red-fleshed (salmon, salmon, chinook salmon, chum salmon, pink salmon, sockeye salmon, coho salmon) and white-meat fish (whitefish, nelma, whitefish, omul, trout, smelt etc.). High-quality gastronomic products are prepared from fish of the salmon family: caviar (red), balyk products, canned food, lightly salted and smoked fish.

Carp family.Fish of this family differ from fish of other families by their tall bodies. They have one dorsal fin, a clearly defined lateral line, large or small tightly fitting scales. Carp meat is tender, tasty, of medium fat content, but contains many small intermuscular bones that are difficult to separate when eating. Fishes of this family include carp, bream, thick loin, cupid, asp, ram, roach, roach, crucian carp, rudd, tench, ide, sabrefish, white-eye, barbel, kutum, vimbat, shemaya etc. Many of these fish are smoked, dried, used in cooking, and also canned. Fish of the carp family are sold live, chilled, frozen and smoked.

In fish perch familytwo dorsal fins, the first of which is spiny, the second is soft. Of greatest commercial importance are pike perch, perch, ruff, bersh.They are used for cooking and canning. The meat of fish of this family is white, tender, without small bones, but skinny; All fish have a lateral line.

Herring family.Fishes of this family have a laterally compressed body, covered with small and easily falling scales. The back is dark, the sides and belly are silvery; there is one fin on the back, the caudal fin has a deep notch. Herring meat is bony, fatty, and ripens well when salted. The herring family includes many types of commercial fish, of which the most important are sea herring - Atlantic, Pacific, White Sea, Baltic (herring), Azov-Black Sea, Caspian, sardines, sprat, sprat, etc. They are used salted, spicy salted and pickled, in barrels or in cans.

Cod family.This family includes cod, pollock, haddock, blue whiting, navaga, pollock, hake and burbot. In all cod fish, the pelvic fins are located in front of or below the pectoral fins. Fish have three dorsal and two anal fins (with the exception of burbot), which has two dorsal and one anal fin. The body is covered with small scales. All cod are marine; fish, except burbot, which lives in fresh water. Their meat is white, low-boned, tasty, with a specific sea smell, lean, but the liver contains up to 70% fat. Cod are used to prepare fish fillets, canned food, smoked and dried fish products, and delicacy canned liver products.

Flounder family:Azov-Black Sea flounder, Far Eastern, North Sea flounder, halibut, sole. General characteristics: the body is flat, wide, both eyes are on one side of the body, the caudal fin is without a notch in the shape of a fan. Flounder and halibut meat has good taste and is usually fatty. Used in cooking, smoked, and canned.

Scombroid fish.These fish include several families: mackerel, bonito, tuna and a number of others, living in tropical, subtropical and temperate waters. They have a spindle-shaped body, a thin caudal peduncle, and a tail plumage with a deep notch (mackerel) or curved in the shape of a crescent (all others). There are two large fins on the ridge (in mackerels they are spaced apart, while in others they are fused). Behind the second dorsal and anal fins there are 5-7 small (data) fins. In the Black Sea mackerel very tender, tasty fatty meat. Atlantic mackerel (round) is much larger than the Black Sea one. Its meat is less fatty, but tasty. Cold smoked mackerel is especially highly valued.

Horse mackerel family:oceanic mackerel, Azov-Black Sea mackerel, Lichia, Vomer, Seriola, etc. In almost all of them, the lateral line has a sharp bend in the middle of the body and is lined with hard, comb-like horny outgrowths. Most have a flattened body, all have two dorsal fins and one wide anal fin. There are two spiny spines in front of the anal fin. The tail stalk is very thin. The most delicious and fatty is the Black Sea horse mackerel. , the length of which is 10-15 cm. Used for canning and cold smoking.

Eel-like fish.Fishes of the eel order are characterized by an elongated serpentine body and the absence of pelvic fins. The fins (dorsal, caudal and anal) are fused. The body at the head is almost round in cross-section, laterally compressed in the tail part. There are families of river and sea eels.

River eelsdistributed in the river basins of the Black and Baltic Seas. They have very fatty meat and an exceptionally pleasant taste. These eels are especially valued when hot-smoked.

Many other fish are also of commercial importance: Argentine fish, croaker fish, notothenia fish, scorpion fish, etc.

1.4 Technological process for preparing fried fish dishes

In fish shops, fish is pre-processed (thawing, soaking), cleaned, cut, and prepared semi-finished products.

Thawing frozen fish

The skin and scales protect the fish from significant losses of nutrients during thawing. During the process of freezing and subsequent storage, complex changes occur in fish, some of which are irreversible. The water contained in fish meat turns into a crystalline state. Ice crystals form primarily between the muscle fibers, and a redistribution of moisture occurs (some of it moves from the muscle fibers into the space between them). When frozen, the volume of water increases by 10%, which can lead to destruction of the structure of muscle fibers. Small crystals that form during rapid freezing change the structure of muscle fibers to a lesser extent. Since rapid freezing reduces water loss from muscle fibers, fish tissue retains its juiciness and elasticity after thawing. Cell sap is a colloidal solution of proteins that are partially denatured during freezing and storage; after thawing, their original properties are completely restored. Changes in fats also occur, so when thawing, the properties of the fish cannot be fully restored. These changes occur especially intensively in the temperature range from 1 to -5°C. Therefore, defrosting should be carried out quickly. Thaw the fish in water at a temperature not exceeding 20°C with a weight-to-liquid ratio of 1:2. At the same time, the fish swells and its weight increases by 5-10%. When water thaws, some of its soluble nutrients are lost. To reduce losses, add salt to the water (7-10 g of salt per 1 liter of water). The concentration of salts in water and muscle juices is equalized, and their diffusion decreases. During the defrosting process, the fish must be stirred to avoid freezing of the carcasses. The total duration of thawing is 2-3 hours. Thawing is considered complete if the temperature in the fish depth rises to - 1°C.

Large fish (sturgeon) and fillets are thawed in air. To do this, fish and fillet briquettes are laid out on racks or tables. At a temperature of 20°C, the duration of thawing of sturgeon fish is 10-24 hours, and fillets in blocks are 24 hours (up to temperature in the thickness - 1°C). Defrosting fish in a microwave field is also used.

Processing fish with bone skeleton

Mechanical culinary processing of fish with a bone skeleton includes the following operations: cleaning from scales, removing the head, fins, humerus, gutting, washing, cutting and slicing semi-finished products. Scales are removed from fish by hand or with mechanical scrapers. If the scales are difficult to remove (tench, etc.), the carcasses are immersed in boiling water for 25-30 seconds. Flounder that has bugs on its skin is also scalded before cleaning. The cleaned fish is washed. In scaleless fish, the removal of scales is replaced by stripping their surface of mucus. After cleaning the fish from scales, the fins are removed (starting from the dorsal). To do this, the fish is placed on its side and the flesh is cut along the fin, first on one side and then on the other. They press the cut fin with a knife and, holding the fish by the tail, move it to the side, while the fin is easily removed. With this method, a prick on the fin is eliminated, which is especially important when processing pike perch and sea bass. The anal fin is also removed, after which the remaining fins (ventral, pectoral) are cut off or cut off. The fins (all except the caudal fin) are cut off at the level of the skin, and the caudal fin - at a distance of 1-2 cm from the base of its middle rays. The head is removed along the contour of the gill covers. The humerus bones of headless fish are removed by cutting into the flesh of the fish, partially exposing them, and then separating them. The pulp, removed along with the humerus bones, is subsequently used to prepare broth. The fish is gutted in two ways: without cutting the belly, removing the entrails along with the head; cutting the abdomen from the head to the anus. The entrails are removed carefully so as not to damage the gall bladder, otherwise the fish will have a bitter taste. The internal cavity is cleaned of dark film, as it spoils the presentation and is sometimes poisonous (marinka fish). After gutting, the carcasses are thoroughly washed with cold water and dried on wire racks for 20-30 minutes. Depending on size and culinary use

fish can be cut in various ways. This produces a whole fish with or without a head; unlayered; plated fillet with skin and rib bones, with skin without rib bones, without skin and rib bones (clean

Cutting fish, used whole.

Herring, smelt, gobies, sabrefish, small trout, navaga, grayling and other fish weighing up to 200 g, as well as larger fish intended for preparing banquet dishes, are cut whole, leaving the head (without gills) or removing it. The fish is cleaned of scales, fins are cut off, gutted and washed. The waste from such cutting is 14-20%, and in the case of removing the head, it increases by another 15%. Sometimes the entrails are removed simultaneously with the gills, without cutting the abdomen (smelt processing).

Cutting fish used unlayered.

Almost all types of medium-sized fish (weighing up to 1.5 kg) are cut in this way. The fish is cleaned of scales, the fins are cut off, the head and most of the entrails are removed. Then, without cutting the abdomen, the internal cavity is cleaned, the humerus bones are removed, washed and dried. The entrails can also be removed through an abdominal incision. Waste with this processing method averages 30-40%. Prepared carcasses are used for cutting portioned semi-finished products.

Cutting fish into fillets (layering).

Fish weighing more than 1.5 kg is filleted by flattening, and then cut into portions. To obtain fillets with skin and rib bones, the fish is cleaned of scales, the fins and head are removed, the belly is cut and the entrails are removed, washed and dried. After this (starting from the head or tail), cut off half of the fish (fillet), moving the knife parallel to the spine, but so that there is no pulp left on top. As a result of this layering, two fillets are obtained: with skin and rib bones (upper fillet) and with skin, rib and vertebral bones (lower fillet). To remove the vertebral bone, the bottom fillet is turned over, placed on a board, skin side up, and the flesh is cut off from the vertebral bone, leaving the spine on the board. This way you get two fillets with skin and rib bones. Waste in this case averages 40-50% (10% - vertebral bone). To obtain fillets with skin without rib bones, additional rib bones are cut from each half. To do this, place them across the cutting board, skin side down. The bones are cut off while holding them with the left hand. Waste increases by removing the rib bones by another 5-8%. To obtain fillets without skin and rib bones (clean fillet), the fish is not cleaned of scales so that the skin does not tear when removed. The fish is cut in the same way as for fillets with skin without rib bones. The fillets are then placed across the cutting board, skin side down, tail end facing you. Trim the skin at the tail by 1-1.5 cm, holding it with your left hand, cut off the flesh.

Waste increases by another 5-6% and averages 50-60%. For all cutting methods, the amount of waste (%) depends not only on the methods of industrial and culinary processing, the type of fish, but also on its size: the larger the fish, those, as a rule, have less waste, except for bream and pike-perch.

Peculiarities of processing of certain types of fish.

The processing of some fish with a bony skeleton has a number of differences.

Burbot, eel. The skin is cut around the head and removed with a “stocking”. Then the belly is cut and after gutting and washing, the head, tail and fins are cut off.

Som. The fish is cleaned of mucus with a knife. In small specimens, the head and fins are cut off, and then gutted and washed. For large specimens, the skin is first removed

"stocking".

Eel-pout. The body of the fish is round, tapering towards the tail and covered with sparse small scales, barely noticeable on the dark skin. The skin is rough, so it is removed by removing it with a “stocking”, like that of a burbot.

Lampreys. This fish is not gutted. The mucus that covers the fish can be poisonous and must be removed. To do this, the carcass is thoroughly rubbed with salt and washed well.

Navaga. Frozen navaga is cut without defrosting. In small specimens, the lower jaw with part of the abdomen is cut off, gutted through the resulting hole, leaving caviar in the carcass, the skin is cut along the spine, it is removed from both sides of the carcass, starting from the head, and then the dorsal fin is removed. The head of a large fish is cut off, gutted, the skin is cut along the back, the dorsal fin is cut out, and the skin is removed from the back to the belly. Large fish are stripped.

Cod, haddock. Cod are usually supplied without the head and entrails. In this case, their processing consists of removing the black film (on the abdominal cavity), cleaning the scales and washing.

Hake (silver and Pacific). The film from the abdominal cavity of the fish is removed. Small specimens (weighing up to 250 g) are butchered as a whole carcass and used for

frying Large specimens are cut without plastering and cut into portions. The skin of hake is rough and it is better to remove it.

Flounder. All flounder fish have a flat body, covered on one side with dark skin and on the other with light skin. On the light side of the fish, the scales are cleaned off. The head and part of the abdomen are removed with an oblique cut. Gutted through the resulting hole, then the fins are cut off and washed. The dark side of the carcass is skinned. Small flounder is cut crosswise into portions, large flounder is cut lengthwise

along the spine and then cut into portions. The spines of flounder (kalkan) are removed after cooking.

Fish - saber. It has a flat body, so it is not stripped or filleted. The fish arrives gutted. The black film is peeled off and, starting from the tail, the fins are cut off from the back and abdomen along with a strip of flesh. The processed carcass is cut into portions at right angles.

Horse mackerel. The fish is covered with tough scales that adhere tightly to the skin, so it is scalded before cleaning.

Tench. This fish has scales that fit tightly to the skin and are covered with mucus, which is difficult to clean. Therefore, before cleaning, the fish is immersed in boiling water for 20-30 seconds, and then quickly transferred to cold water. The fish is taken out of the water, the mucus and scales are cleaned off with a knife, the fins and entrails are removed and washed.

Processing fish with an osteochondral skeleton

Sturgeon fish, with the exception of sterlet, are supplied frozen and completely gutted. Its processing includes defrosting, removing heads, dorsal bugs, fins, viziers, flattening, scalding and stripping. The head of thawed carcasses is cut off along with the pectoral fins and bones of the shoulder girdle with two oblique cuts along the gill covers. After this, the dorsal bugs with the dorsal fin are cut off from the fish, the anal and ventral fins are removed along the line of their base, the caudal fin is separated in a straight line perpendicular to the spine at the level of the beginning of the rays, and the vizig is removed. Sometimes the caudal fin is not cut off until the vizier, the dense cartilage that replaces the spine of sturgeon fish, is removed. At the same time, cut the flesh around the tail and pull it out along with the tail, being careful not to tear it. You can also remove the vizig in another way - after the fish has been stratified, but in this case it can be damaged. In some cases, the fish arrives without vizig, which is removed simultaneously with the entrails during industrial processing. The fish is plated by cutting along the middle of the fat layer on the back into two halves - links. Large links are cut in the longitudinal and transverse directions so that the length of the piece does not exceed 60 cm and the weight does not exceed 4-5 kg. To facilitate further cleaning of the fish from bone bugs, the links are scalded by immersing them skin side down in a fish kettle or a special bath with hot water for 2-3 minutes. Moreover, they take such an amount of water that only the lower part of the link with the skin is immersed in it, and the pulp is above the water. Then the link is quickly cleaned of lateral, abdominal bugs and small bone formations, and the abdominal film is removed. Further processing of the links depends on their culinary use. To boil the whole links, after scalding and stripping the bugs, they are washed, the thin abdominal part is tucked in, tied with twine to better preserve the shape, and then placed on the grate of a fish boiler. As a result of scalding, the weight of the links decreases by 5-10%. When using sturgeon fish links for poaching or frying, either whole or in portioned pieces with or without skin, the cartilage is first cut off, then scalded and cleaned of bugs. Portioned pieces are scalded again before heat treatment. To do this, they are immersed for 1-2 minutes in water at a temperature of 95-97°C (3-4 liters per 1 kg of fish). After scalding, the pieces are washed in water to wash away any protruding protein clots. During the scalding process, the fish decreases in volume and becomes denser, so during heat treatment its shape is preserved and the breading does not lag behind it when frying. The water with which the fish is scalded a second time can be used to prepare broths. After thawing, the sterlet, without scalding, is cleaned of bugs, the abdomen is cut, and the entrails, gills and viz are removed. In sterlet intended for poaching as a whole, the dorsal bugs are separated after heat treatment, and in sterlet intended for boiling, poaching, and frying in portions, before it. To prepare portioned pieces, the gutted sterlet is flattened after removing the dorsal bugs, and then cut crosswise into pieces. The amount of waste when processing sterlet is 42%.

Preparation of semi-finished products

Processed fish carcasses and fillets are the main semi-finished fish products. Without any additional preparation, they can be sent for heat treatment for cooking. At the same time, fish carcasses and fillets are the basis for the preparation of portioned and small-piece semi-finished products, as well as products from cutlet and dumpling masses.

Depending on the use, semi-finished products are distinguished for boiling, poaching, frying in the main method, deep-frying, and baking. For frying in the main wayrecommended: whole fish, links (sturgeon fish), portioned pieces of unlayered fish (round fish), portioned pieces of laminated fish with skin and bones, with skin without bones, without skin and bones. Portion pieces are cut from fillet at an acute angle, from unlayered fish - at a straight angle. The skin is cut in several places. Portioned pieces of sturgeon fish are prepared in the same way as for poaching. Prepared semi-finished products (except for sturgeon fish links) are panned before frying, i.e. cover their surface with a layer of breading to reduce the loss of juice and nutrients dissolved in it and to form a golden brown crust. Depending on the frying method, different breadings and different breading methods are used. The most common breadings: flour - 1st grade wheat flour, pre-sifted; red breading - ground wheat bread crackers; white breading - stale wheat bread, without crusts, crushed by rubbing through a sieve (screen). Sometimes stale wheat bread without crusts, cut into strips, is used as breading. Coconut flakes, chopped almonds, corn flakes, etc. are also used to prepare signature dishes.

In order for the breading to adhere better, the product is moistened in an egg-milk mixture - leison (the word is borrowed from French and means “connection”). To prepare lezon, eggs or melange (670 g) are mixed with water or milk (340 g), salt (10 g) and mixed well. The most common methods are simple breading, or simple breading, and double breading, or double breading. simple breading is used for fish fried in the main way. Before frying, whole fish (navaga, mackerel, crucian carp, smelt, etc.), as well as portioned pieces, are sprinkled with salt, ground pepper and breaded (rolled) in flour or ground breadcrumbs or in a mixture of flour and breadcrumbs. To ensure that salt and pepper are distributed evenly, they are mixed with flour or breadcrumbs during mass cooking. Pieces of fish, cut from skinless and boneless fillets, are breaded in flour, as it retains the juice well.

Double breading is used for deep-fried semi-finished products. Prepared semi-finished products are first breaded in flour, then moistened in lezone and rolled in red or white breading.

For deep fryingtake: portioned pieces of flattened fish without skin and bones, small fish (sprat, anchovy, sprat, etc.) in their entirety, with or without the head. Prepared semi-finished products are double-breaded. Sturgeon fish are cut into portioned pieces, as for poaching, and after scalding and washing, they are also double breaded.

For the dish “Pike-perch fried with green butter (colbert)”, semi-finished products are given the appearance of figure eights or bows. In the first case, clean fish fillet is cut into a ribbon 4-5 cm wide, 1 cm thick, 15-20 cm long, lightly beaten, double-breaded, rolled into a figure eight, skewered and deep-fried. To obtain semi-finished products in the form of bows, fillet pieces are cut into diamond shapes, a slit is made in the middle, turned inside out, and double-breaded.

For the dish “Fish fried in dough (orli)”, clean fillets are cut into cubes 1 cm thick, 5-6 cm long. Then the fish is marinated for 20-30 minutes in vegetable oil mixed with citric acid or lemon juice, salt, pepper and finely chopped parsley. During the marinating process, collagen fibers swell, which accelerates the softening of the fish during cooking and gives it a delicate taste. Before frying, the fish is dipped in batter.

For frying on the grill(grilled fish) use: portioned pieces of layered fish without skin and bones or portioned pieces of sturgeon fish without skin and cartilage. The pieces are cut at an acute angle, marinated with the addition of vegetable oil, citric acid, pepper, salt and chopped parsley for 10-20 minutes, or moistened with melted butter and coated in white breading.

For spit roastingsemi-finished products are prepared from sturgeon fish links, cutting off the skin and cartilage. Cut at right angles, 2-4 pieces per serving, scald, wash, dry, sprinkle with salt, pepper, string on skewers, grease. Sometimes marinated, as for frying on a grill.

.5 Processes that shape the quality of fried fish dishes

When frying fish, changes occur in the nutritional value of the product associated with processes occurring with proteins, fats, minerals, and extractives; mass change; softening the product, as well as developing taste and aroma.

Protein change

As pieces of fish are heated, denaturation of muscle proteins occurs (this is a complex process in which, under the influence of external factors: temperature, mechanical stress, the action of acids, alkalis, ultrasound, etc., a change occurs in the secondary, tertiary and quaternary structures of the protein macromolecule, i.e. . native (natural) spatial structure; the primary structure, and therefore the chemical composition of the protein does not change.). It begins at a fairly low temperature (30-35°C). In the range of 60-65°C, denaturation proceeds quickly and by 80°C about 90-95% of proteins are denatured.

Denaturation of proteins causes them to coagulate, and the gels of muscle fibers (myofibrils) become denser. At the same time, hydration decreases and a significant part of the water is squeezed out along with the substances dissolved in it (mineral, extractive, vitamins). As a result, the diameter of muscle fibers decreases, the nutritional value of the product and the weight of the semi-finished product decrease. The higher the heating temperature, the more intense the compaction of the fibers and the greater the loss of mass and soluble substances. Therefore, when frying, the fish warms up in the center of the product only to 80-85°C, as a result of which the muscle fibers are compacted to a lesser extent.

Connective tissue consists mainly of the protein collagen. It is also part of the organic part of bones, skin, scales, gill covers, bone bugs of sturgeon fish, etc. When fish is heated, the collagen bundles of connective tissue swell in the presence of water. Further heating leads to the breaking of intermolecular bonds and a decrease in the length of the fibers by approximately 1/3 of their original length (welding or shrinkage). As a result of denaturation, the volume of fish pieces is reduced. In the skin of fish, welding of collagen causes a greater reduction in the linear dimensions (shrinkage) of the skin than muscle tissue. This leads to deformation of the pieces, so before heat treatment, cuts are made on the skin of semi-finished products. Fish skin after heat treatment is relatively well digestible, since collagen after denaturation is more easily destroyed by proteolytic enzymes of the digestive tract. With further heating, collagen fibers are destroyed - they disintegrate into separate polypeptide chains (collagen disaggregation). As a result, collagen is converted into soluble glutin (gelatin). The transition of collagen to glutin is the main reason for the softening of fish and the decrease in the mechanical strength of its tissues. With excessively long heat treatment, all collagen is converted into glutin, the muscles disintegrate into myocomas, as a result, the quality of the finished products deteriorates.

Changing carbohydrates

Melanoid formation. Melanoidin formation is understood as the interaction of reducing sugars (monosaccharides and reducing disaccharides, both contained in the product itself and those formed during the hydrolysis of more complex carbohydrates) with amino acids, peptides and proteins, leading to the formation of dark-colored products - melanoidins (from the gr. melanos - dark). The melanoid formation reaction is of great importance in culinary practice. Its positive role is as follows: it causes the formation of an appetizing crust on fried fish dishes; by-products of this reaction participate in the formation of the taste and aroma of finished dishes.

Changing fats

When frying semi-finished products from lean fish (pike perch, cod, pike, etc.), the fat is absorbed, and when frying fatty fish (flounder, halibut, herring), it is rendered. However, not only the fat content of the fish matters, but also the structural features of the adipose tissue. For example, sturgeon fish, despite their high fat content, lose little fat with all methods of heat treatment. This is explained by the fact that the fat in them forms deposits along the spine and between the myocomas, while it is located in cells of connective tissue. When frying, some of the fat is splashed out and lost due to waste, while some is absorbed by the breading when frying breaded products. With all methods of heat treatment of fish, the content of unsaturated fatty acids decreases and the content of saturated fatty acids increases. The bulk of the absorbed fat accumulates in the crust of the processed product. When frying fish, the absorbed fat is emulsified in a solution of glutin formed during the breakdown of collagen. At the same time, the product acquires additional juiciness and tenderness.

Change in mass and content of soluble substances

The change in the weight of semi-finished fish products depends, on the one hand, on the loss of moisture and soluble substances, and on the other, on the absorption of moisture by collagen. In addition, the change in mass is affected by the amount of fat released or absorbed, as well as the evaporation of moisture when frying fish. During heat treatment, the weight loss of fish averages 18-20%. Frying fish in the field of infrared radiation (in electric grills) is accompanied by less weight loss (4-5%). This is explained by the fact that a crust forms faster and the duration of heat treatment is reduced. The composition of extractive substances includes amino acids, dipeptides (carnosine, anserine), amines, nitrogen-free extractives, etc. When frying, the loss of soluble substances is much less.

1.6 Requirements for the quality and presentation of dishes

The quality of semi-finished fish products and ready-made dishes from them is determined primarily by the quality of raw materials. Upon acceptance, they check its weight and quality, the presence of a certificate of conformity or a hygienic certificate. Whole carcasses of freshly dried fish, chilled or thawed after freezing, are elastic, do not sink in water, the gill covers fit tightly, the intestines are not swollen, and the muscles do not separate from the spine. The temperature in the thickness of frozen fish should not exceed ~8°C. Well-frozen fish makes a distinct sound when tapped with a hard object. Secondary frozen fish has a dull surface and deeply sunken eyes; the color of the meat when cut is changed. Such fish is not suitable for cooking.

The freshness of fish is determined by the smell, consistency of the pulp, and its color when cut. To determine the smell, cut out the gills and lower them into warm water or boil several pieces of fish in water. To determine the smell of frozen fish, a slightly heated knife is inserted into the body. In fatty frozen fish, special attention should be paid to the presence of oxidized fat (rust), which gives the product an unpleasant taste. Fish with any defects must be subjected to laboratory analysis before use.

Industrially produced fillets should look like correctly cut pieces of flesh without deep cuts, remnants of fins, humerus, vertebral and large rib bones, remnants of entrails, black abdominal film, blood clots, and the fillet with skin should be well cleaned of scales. In ice cream briquettes, the upper and lower layers of fillets are laid out in pieces with the skin facing out so that the type of fish can be determined by its pattern. Fish and semi-finished products from it are considered highly perishable products. After cooling, carcasses and links of sturgeon fish prepared for cutting into portioned semi-finished products or for use as a whole are stored at a temperature of 2-6°C for no more than 24 hours. Portioned semi-finished products should not be stored; they are immediately sent for heat treatment. Unfrozen specially cut fish is stored at a temperature from -2 to +2°C for 24 hours.

The quality of finished fish dishes is assessed according to the following indicators: compliance of the type of fish with the name of the dish, compliance with the type of processing accepted in the calculation, correctness of cutting the fish, correctness of cutting portions, condition of the breading (for fried dishes), degree of readiness, consistency, smell, taste, presentation of the dish . Assessing the design of a dish should be approached in a differentiated manner. Thus, restaurants require that the fish be served on a platter, boiled potatoes be peeled, the sauce served separately in a gravy boat (except for poached and baked dishes), and additional side dishes (crabs, crayfish necks, shrimp, lemon) be served. In canteens, the decor is somewhat different: the sauce is poured onto a plate, the boiled potatoes are not mashed, and additional garnishes are cucumbers and tomatoes. However, regardless of the type of food establishment, general rules must be followed: the sides of the dishes are not covered with garnish and sauce; breaded products (except meatballs) are not covered with sauce; the main product and side dish are placed neatly; The dishes are heated, the temperature of the dish is not lower than 65°C. A side dish of fresh vegetables is served separately in a salad bowl to prevent the main product from getting cold. The established deadlines for sale and sanitary rules for preparing and dispensing food must be strictly observed. Insufficient heat treatment can cause food poisoning. Therefore, you should especially carefully check the degree of readiness of the fish. When the fish is fully cooked, the flesh is soft, easily comes off the bones, and there is no smell of dampness. The vertebral bones of uncooked fish may have a noticeable pink coloration.

Sturgeon fish must be especially carefully processed. All bruises have been removed. The degree of readiness is determined by piercing it with a chef's needle - it should easily penetrate the thickness of the fish. Properly cooked fish has tender flesh that easily separates into layers.

When assessing the quality of food, you should pay attention to the following defects:

the sauce does not match the type of fish; the side dish was chosen poorly; the smell of spices drowns out the aroma of salmon and sturgeon fish; the smell of sea fish (cod, haddock, horse mackerel, etc.) is not softened by aromatic roots and spices; products are slightly under-salted or slightly over-salted;

crumbiness of fried fish (but the products retain their shape); fried fish is slightly dry;

portions are cut carelessly; the breading is slightly behind; there are large particles in the breading; pieces are deformed; sauce or garnish has spilled onto the side of the dish.

Fried fish should retain its shape well (whole fish or portioned pieces), have an even golden crust on the surface, a slight lag in the breading of fried fish is allowed. The fish is coated with fat, the side dish is piled up, and the sauce is served separately. The taste is specific, characteristic of this type of fish. The smell is of fish and the fat in which it was fried, without any discrediting signs. The meat pulls apart easily with a fork, but is not flabby. Sturgeon fish is fried in large pieces without breading. In this case, serve one piece per serving, no more than 2 cm thick, which has retained its shape well; the surface should not be winded. Fried fish is stored on a stove or steam table for no more than 2-3 hours before being released, after which it is cooled to 6-8 0C and stored at the same temperature for up to 12 hours. Before serving, the fish is heated in an oven or on the stove in the main way, after which it is sold within 1 hour. Fried fish dishes are prepared according to demand.

The temperature and shelf life of various sauces depend on their consistency and composition: thick, chilled milk sauces are stored for 24 hours at a temperature of 2 - 4 0C, medium thickness - use immediately after preparation, liquid - store for 30 minutes at a temperature of 65 - 70 0C. At a higher storage temperature, caramelization of the sugars included in the sauces occurs, and, as a result, the sauce acquires a red color. Egg-butter sauces are stored for no more than 0.5 - 1 hour at a temperature not exceeding 65 0C. At higher storage temperatures, “oiling of the sauce” may occur, i.e. separation of its oil part.

1.7 Current trends in the preparation of fried fish dishes

In modern cooking, new technologies have appeared in the preparation of dishes, new methods of heat treatment, a variety of seasonings, breadings and sauces are used, side dishes have become more complex, dishes are more multi-component, special attention is paid to the design of dishes.

In the middle of the 20th century, scientists became increasingly interested in the composition of products and their effect on humans, and at the end of the 20th century, a separate branch appeared - molecular gastronomy (the work of a cook with the chemical composition and physical state of products), which applied knowledge from the field of chemistry and physics. The founders of molecular gastronomy and cooking were the French scientist Herve Thys and Nikolai Curti, a professor of physics from Oxford. In 1999, Heston Blumenthal, the chef of the famous English restaurant Fat Duck, prepared the first “molecular dish” for the restaurant - mousse made from caviar and white chocolate. As it turns out, these products contain similar amines and are easy to mix. In 2005, the Institute for Advanced Studies on Flavor, Gastronomy and the Culinary Arts was opened in Reims (France), uniting the world's leading culinary experts. All food consists mainly of water, be it plant cells or animal tissues, therefore the properties of water and aqueous solutions are one of the most important issues in molecular cooking. Chemistry and physics helped to better understand the processes occurring in products and debunked some culinary myths. After studying the metamorphoses that occur with products, the following steps of molecular cooking followed: improving traditional dishes, inventing new dishes based on common ingredients, inventing new products (additives) and experimenting with combining flavors. The first successful molecular cooking dishes were named after famous scientists. For example, Gibbs (egg white with sugar and olive oil in the form of a gel), Vaquelin (fruit foam), Bame (egg cooked in alcohol). A cook preparing “molecular dishes” uses a variety of tools and devices that heat, cool, mix, grind, measure mass, temperature and acid-base balance, filter, create a vacuum and apply pressure. The main techniques of molecular cuisine: processing products with liquid nitrogen, emulsification (mixing insoluble substances), spherification (creating liquid spheres), gelling, carbonization or enrichment with carbon dioxide (carbonation). To perform these tasks, special products are used: agar-agar and carrageenan - algae extracts for making jelly; calcium chloride and sodium alginate form liquids into caviar-like balls; egg powder (evaporated white) - creates a denser structure than fresh white; glucose - slows down crystallization and prevents fluid loss; lecithin - connects emulsions and stabilizes whipped foam; sodium citrate - prevents fat particles from connecting; trimoline (invert syrup) - does not crystallize; xanthan (soybean and corn extract) - stabilizes suspensions and emulsions.

The technology of cooking food in vacuum packaging has been successfully used for many years, although it continues to remain relatively new. Raw ingredients are carefully washed, dressed, sliced, or prepared and combined for a specific dish; loaded into a polymer bag and vacuumed using a vacuum sealer. When vacuuming, contaminated oxygen is removed from the package, which can lead to oxidation reactions (changes in the structure of molecules) or denaturation (loss of the biological value of proteins) of many components of the food product. The product prepared in advance in this way in a vacuum bag is subjected to delicate heat treatment and brought to readiness. In this case, it is necessary to ensure the correct temperature conditions with an accuracy of several degrees to prevent overheating of the product. In a vacuum bag, products react to heat treatment differently than in traditional cooking: both the natural aroma of the product itself and the spices are preserved. For example, some formulations require only 20% of the usual amount of salt to achieve the same flavor effect. The cooking process is completed by rapid cooling of the product in a vacuum bag to a temperature of +1...+3°C. Upon completion of the first stage of processing, the bags are marked (labels with the date of processing and expiration date are affixed to them), they can be stored without loss of quality in a cold environment for several days. Storage periods and conditions must be strictly observed. Sometimes products prepared in a vacuum are served immediately, without long-term storage. In these cases, vacuuming is used to preserve the quality of the product - to emphasize its taste, color and juiciness. The final stage of sous vide cooking is regeneration or preparation for serving. Cooked foods in portioned bags are heated (usually to the temperature at which the product was originally cooked). You can regenerate dishes in a combi oven, in a steam bath or in a microwave oven. The dish will be ready to serve within 10 minutes, although in most cases regeneration requires significantly less time. Then comes the design and serving of the dish. Advantages of the vacuum cooking method: preservation of intense taste, which allows you to use less spices; better color and consistency retention compared to traditional heat treatment methods; dishes are more tender and juicy; odors of different products do not mix during storage; vacuum packaging allows you to maintain the quality of fresh products unchanged; backup storage of products in vacuum packaging while fresh ones are available.

Also, many technological innovations have come to modern restaurant cuisine, which are widely used in other countries.

Cooking in a wok pan. A wok is a round deep Chinese frying pan with a convex bottom of small diameter. With a flat or round bottom, cast iron or with a non-stick coating - there are a great variety of them. When cooking in a wok, you need to constantly move all the ingredients over high heat; The conical shape of the pan directs all the ingredients to the center, towards the source of heat. All ingredients for frying in a wok usually need to be finely chopped into equal pieces so that they cook quickly and in the same amount of time. This not only allows you to get delicious dishes in a matter of minutes, but also retains more nutrients. Because the food is constantly moving and stirring in the wok, very little oil is used, resulting in less greasy food. Thanks to quick frying, the products are more aromatic and crispy.

The deglazing technique is used - after frying the product, remove it from the pan, drain the fat, pour in strong broth, cream, juice, wine or cognac and boil the mixture. This process, in which extractives are dissolved in a liquid, is called deglazing or deglace. The resulting liquid is used as a sauce. This preparation of the sauce is called “a la minute”.

A cooking technique in which a dish is poured with cognac, vodka or another strong alcoholic drink and set on fire, which gives the dish a unique taste and aroma, is called flambéing (French flamber - to glow, to flame). In a restaurant, flambéing can be performed before serving in front of the client.

Recently, the technique has become more widespread and often used in the preparation of fish and seafood dishes, in fact the same as in the preparation of almost raw meat. It is believed that this technology is a compromise between Japanese sashimi and grilling. Place the prepared piece of fish on a hot frying pan, hold it a little on one side, turn it over to the other, and then serve it almost immediately. As a result, a fragrant crispy crust is formed, and inside the fish remains tender, juicy and almost raw. Fish prepared in this way becomes the main ingredient in today's popular “warm salads” with various types of leafy vegetables and even fruits. Before serving, fried fish are specially broken or cut into slices so that this unusual contrast can be seen.

In modern cooking, portioned pieces of fish are formed not only into round shapes.

In the form of an envelope, the fish is cut into clean fillets, cut into portions, lightly beaten to a thickness of 0.5 cm, putting in the minced meat, wrapped in the form of an envelope, tied with green onions, and chopped with a skewer.

In the form of a roll - cut the clean fillet into portions, beat it to a thickness of 0.5 cm, add minced meat, and wrap it in the form of a roll.

In a mold - grease a metal mold, lay out a thin layer of fillet, put in minced meat, cover the fillet on top.

Pigtails - clean fillet is cut lengthwise into strips 2 cm wide, three strips are connected and a braid is braided, the ends are fastened with a skewer.

Thin pieces of fillet beaten between sheets of parchment are called escalope.

Steak of trout, salmon, nerga and other red fish - darn.

Spicy mixtures began to be widely used: curries, bouquets garni, exotic mixtures.

Curry is one of the most common powdered spice mixtures in the world and comes in many varieties. Based on these powdered spicy mixtures, curry sauces are prepared - concentrated seasonings, which, in addition to curry powder, include vinegar, flour, salt and filler in different proportions - meat or fish broth, apple, tomato, plum puree, pomegranate juice. The classic curry mixture includes the following ingredients: red pepper, coriander, turmeric, fenugreek, ajgon, ginger, black pepper, asafoetida, cloves, cardamom, cinnamon, nutmeg, garlic, Jamaican pepper, white pepper, basil, galgant, callingeri, mint, fennel.

Bouquet garni, or combinations of dried herbs, were first used by French chefs. Subsequently, their experience spread internationally. In France, there are three types of bouquet garni: small, medium and large. Each of them differs from the other in the number of spices included in its set, and, accordingly, in the taste and aroma of the spicy mixtures, their piquancy. These mixtures are prepared from dry, unground herbs. Bouquet garni are stored in a dry place. When cooking soups and broths, they are dipped in a gauze bag into the boiling soup 5 minutes before it is ready, and taken out before serving the dish. Bouquets garni can be used without gauze bags, adding them directly to the dish. There are the following types of bouquet garni, for the preparation of which different herbs are used:

bouquet garni “Six spices”: marjoram - 25, mint - 5, rosemary - 20, sage - 15, savory - 15, thyme - 20;

bouquet garni “Aroma of Summer”: celery - 7, marjoram - 15, parsley - 28, savory - 15, basil - 7, thyme - 28;

bouquet garni “Rosemary”: marjoram - 30, rosemary - 25, sage - 15, thyme - 30;

“French mixture”: parsley - 1 root and one sprig, bay leaf - 4 pcs., savory - 2 sprigs, dill - 3 sprigs, garlic - 4 cloves, black pepper - 5 peas, saffron - 1 stamen;

“German mixture”: dill, parsley (finely chopped roots and leaves) - 2 parts each, coriander - 1/2 part, marjoram, savory - 1 part each;

“English mixture”: parsley, marjoram - 2 parts each, thyme, lemon zest - 1 part each, fennel - 1/2 part;

“Bolognese mixture”: pepper - 10, cumin - 3, dill - 5, nutmeg - 15, onion powder - 4, white pepper - 53, mildly hot red pepper - 10;

mixture “Eight wonderful herbs” (for second fish courses): basil - 3 parts, savory - 1, tarragon - 2, caraway - 1, marjoram - 2, oregano - 2, saffron - 1, rosemary - 1 part.

Dried and crushed basil, savory, tarragon, marjoram, oregano are mixed, cumin and rosemary seeds are added, and lastly, ground saffron veins. The combination of hot and sweet-tasting spices makes the fish dish very piquant.

In addition to dry herbs, exotic mixtures include onions, garlic, horseradish, and varieties of pepper. The following are the ingredients(d) of different types of exotic mixtures:

“Yerevan” mixture: all components (onion, black pepper, thyme, mint, cilantro, basil, cinnamon, garlic) are taken in equal quantities;

mixture “for jelly” (for 1 kg of fish): bay leaf - 5 pcs., dill - 2 chopped medium stems or 11/2 teaspoons of seeds, garlic - 1/2 head, white pepper - 6 crushed peas;

a mixture of “European spices”: cumin - 5, dill - 10, marjoram - 12, garlic - 3, red pepper (mild hot, paprika) - 5, white pepper - 40, black pepper - 20. turmeric - 5;

mixture for boiled, stewed fish and minced fish. Onion - 4 parts, parsley, dill - 1 part each, black pepper, cardamom, nutmeg, anise, fennel - 1/2 part each;

“spicy” mixture: chopped horseradish root - 1/2 tbsp. spoons, dill greens - 1/3 of a bunch, ground white pepper - on the tip of a knife. To prepare this type of mixture, horseradish is peeled, washed and grated on a fine grater; Dill greens are chopped and lightly pounded. Then add white pepper and mix all ingredients thoroughly.

The resulting mixture is added to the fish dish about 15 minutes before it is ready. You can also rub it on fish fillets before cooking. As a result, the fish will acquire a piquant, spicy taste and spicy aroma;

“semi-hot” spice mixture: Jamaican pepper - 5, cinnamon - 7, coriander - 40, cumin - 5, azron - 35, red pepper - 5, cardamom - 3;

“non-hot” spice mixture: Jamaican pepper - 5, cinnamon - 5, cloves - 5, coriander - 35, ajgon - 35, ginger - 10, black pepper - 5;

“Siamese” mixture: all spices are taken in equal quantities (for example, in teaspoons): garlic (powdered), fennel, anise, star anise, turmeric, nutmeg, black pepper. You can add red pepper, parsley, cardamom.

Varied, interesting and original breadings can radically change the taste and color of familiar dishes. Chopped nuts as a breading will give dishes a spicy, unique taste and aroma and increase the calorie content of the dish. It is recommended to bread fish fillets in nuts. You can use various cereal flakes: oatmeal, buckwheat, rice. Fish products dipped in egg and breaded in flakes are not only tasty, but also have a beautiful openwork appearance. Semolina as a breading will give the products a delicate and refined taste with a light crispy crust. Prepared fish products must be rolled in flour, dipped in egg and sprinkled with a thin layer of semolina so that it lies as evenly as possible without lumps or thickening. If you chop crackers or chips into small crumbs, you can radically change the taste of your usual dishes. A breading of fresh herbs will become a spring green outfit for fish dishes. The most piquant is the cheese breading. Hard cheese is grated on a fine grater and the food is rolled in it.

It is recommended to cook fish dishes with side dishes, which should be quite plentiful. A variety of side dishes from vegetables (preferably fresh), including in the form of vegetable salads, are preferred. But care must be taken to ensure that the selected side dishes are suitable for certain types of fish dishes and alternate as much as possible. Lately, side dishes have become increasingly complex. Typically a complex side dish consists of three or four different vegetables. An example of a complex vegetable side dish is a combination of fried (or mashed) potatoes, carrots poached in milk sauce, boiled green peas, beans, Brussels sprouts, cauliflower or kohlrabi. The selection of a complex side dish requires special attention, since when making it it is necessary to take into account the taste combinations not only between the side dish and the main product, but also all the components of the side dish itself. To prepare side dishes, use fresh, salted, pickled, pickled, boiled, poached, fried, baked and stewed vegetables of a varied assortment. The range of vegetables for side dishes includes: potatoes, carrots, beets, green salad, onions, greens and leeks, roots and greens of parsley and celery, cauliflower and white cabbage, cucumbers and tomatoes, sweet peppers, eggplants, zucchini, sorrel and spinach , green peas, as well as horseradish and olives. Side dishes made from fried vegetables have excellent taste. You can use various salads as a side dish, for example, potato and beet salad, delicacy salad, vitamin salad, potato salad with mushrooms. In recent decades, the so-called fusion style (from the English alloy, synthesis), which means mixing traditional and exotic dishes, has become widespread. Among the dishes related to the fusion style are the following: tender salmon with orange sauce; skewers of marinated pork, lamb and fish kebab; salmon in bacon; fried sturgeon seasoned with onions, mushrooms and soy sauce; shark steak surrounded by giant mussels, snails and octopus.

Fish sauces play a huge role in the variety of taste qualities of fish dishes. They are used when it is necessary to soften the natural taste and aroma of fish, or vice versa, to emphasize the delicacy properties and subtle taste qualities of certain types of fish. Most often, broth, lemon juice, butter or white wine are used as the base for such sauces. Exquisite sauces for fish dishes are prepared based on sour cream or cheese. To prepare fatty fish, it is better to use sauces with a pronounced sour taste, which softens the taste of fat. As a rule, it is better to serve skinny fish with sauces containing high-calorie foods - eggs, butter, cream, sour cream. Polish, Sour Cream, Rybatsky (garlic, salt, vinegar, oil left over from frying fish) sauce is perfect for fried fish, Dutch, Nut (walnuts, garlic, vinegar, salt, vegetable oil), Danish, Creole, Bechamel sauce, Garlic, Pomegranate sauce.

Soy sauce began to be used in cooking in our country relatively recently. Natural soy sauce is produced in Asian countries and takes several months to prepare. Soy sauce can be used to make mushroom, fish, mustard or shrimp sauces. It is used as a marinade for meat, fish, and seafood. This sauce contains many vitamins, amino acids and minerals. It improves blood circulation and can even slow down the aging of the body. It can also reduce the amount of free radicals, thereby preventing the development of cancerous tumors. Soy sauce contains a lot of proteins. And the large amount of glutamines in it allows you to use soy sauce instead of salt.

1.8 Analysis of the range, demand and quality of fried fish dishes

Analysis of the assortment, demand and quality of fried fish dishes is carried out in the supermarket, at the place of work. The store is located in a one-story detached non-residential building with a total area of 1276.6 m2 2. The surrounding area is paved, there is a specially equipped area for waste disposal and open parking for production vehicles and transport of supermarket visitors. The heating system and sewerage system are centralized, the ventilation system is mechanically driven, and an air conditioning system is also provided. To maintain the flow of the technological process during the movement of raw materials, semi-finished products and finished products, goods are delivered in accordance with the delivery schedule for groups of goods at different times, taking into account the sanitary and epidemiological significance. Delivery is carried out by the supplier's vehicles, unloading is carried out at a special unloading site. Perishable and frozen products are stored in refrigeration equipment: refrigerated display cases and gondolas. The sale of gastronomy, meat, fish and semi-finished products is carried out from refrigerated display counters, serviced by sellers. Payment for purchases is made through a single cash register; the form of service is self-service and individual service through the counter. Store opening hours from 9 00-2300. Production work schedule: shifts (2/2), from 7 00 - 1900. The production employs 11 people: a technologist, two foremen, seven cooks, and one handyman. The workshops (vegetable, salad, meat and fish and hot) are located correctly, convenient communication with the warehouse and storage rooms is provided (low temperature -18 0C, medium temperature 0 +2 0C), excluding the intersection of raw materials and finished products.

The range of fried fish dishes is not very diverse (see Appendix No. 1), although in general various types of fish are used in production: pike perch, cod, hake, perch, pangasius, carp, salmon, silver carp, whitefish, congrio, halibut, sea bass, coho salmon , pike. There are no dishes made from boiled fish; most dishes are prepared from fried fish, and less from baked fish. Possible side dishes include fried potatoes, mashed potatoes and a large number of salads. Fried fish is served with tomato sauce with vegetables, mayonnaise with gherkins.

All dishes and culinary products manufactured at the enterprise, as they are ready, are subject to rejection by a specially created commission for compliance with the requirements of current documentation, compliance with the consistency and correctness of technology at all stages of the production process. The rejection commission includes the head of the enterprise, the production manager, and the cook. The management of the enterprise issues an order on the composition of the rejection commission. The rejection commission in its activities is guided by the Regulations on the rejection of food at public catering establishments, collections of recipes for dishes, technological maps, quality requirements for semi-finished products, ready-made dishes and culinary products, GOST, TU, and retail price lists. Food culling takes place in the presence of the product manufacturer. Portioned dishes are controlled by the production manager or foreman periodically throughout the day. When monitoring the quality of finished culinary products, the rejection commission pays attention to compliance with technological instructions, technological maps, standards for laying raw materials, the correctness of the technological process, determines the actual weight of piece products, semi-finished products and individual components, conducts an organoleptic assessment of food quality, makes proposals for improving the taste of dishes . After checking the quality of ready-made dishes and products, the rejection commission checks at the distribution point whether the food is stored correctly, the presence of the necessary components for preparing and dispensing the dishes, and the temperature of the dispensed dishes. Organoleptic assessment of the quality of each batch of products is carried out using a five-point system. The defining indicators of the quality of fish dishes are taste, smell and consistency. The consistency of the fish should be soft, juicy, but not crumbly. Fried fish should have a pleasant, slightly noticeable taste of the fresh fat in which it was fried. An excellent rating is given to a dish (product) that is prepared in accordance with the recipe and production technology and, in terms of organoleptic characteristics, corresponds to a high-quality product. A good estimate allows for minor deviations from specified requirements. For example, minor deviations from color, partially damaged cut shape, less juicy consistency than required, weak odor. A satisfactory rating of a dish indicates significant violations of the cooking technology, but allowing its sale without processing. For example, a pale color of the crust or a brown dried surface, a slightly burnt dish, slight deformation of vegetables, a harsh consistency, an overly pronounced odor, slight under-salting, an abnormal shape of the product, a non-uniform sauce, non-compliance with the ratio of components, the taste of greasy fat. A dish deserves an unsatisfactory rating if defects are found that prevent its sale. For example, the color of the surface is greatly changed, the products are deformed, uneven consistency, foreign smell, unsweetened, unsalted or highly salted taste, lagging crust, overdrying or overmoistening, significant cracks on the surface. If, during the organoleptic evaluation of a dish (product), at least one of the indicators is assessed unsatisfactorily, then the dish (product) is not subject to further evaluation, as it is rejected and removed from sale. To record the rejection, there is a rejection log of the established form. The log is issued by a higher organization and is kept by the production manager. The scrapbook is numbered, laced and sealed with a wax seal. The serial number of the batch of dishes, the name of the dishes that have comments on quality, the time of production and rejection of the dishes, specific comments on the quality of the products and violations of technology, the rating of the dishes in points, the last name, first name, and patronymic of the cook who prepared the dish are recorded in the rejection log. A general record is made about dishes that do not deviate from recipes and technology. Entries in the journal are sealed with the signatures of all members of the marriage commission. Chefs who have the right of personal rejection record the number of batches they make in the rejection journal and put their signature.

2. Proposals to expand the range and improve the quality of fried fish dishes

Demand analysis showed that fried fish dishes occupy a small share of total product sales. To expand the assortment, we can suggest using some modern trends, discussed in paragraph 2.7 “Modern trends in the preparation of fried fish dishes.” For example, the use of semi-finished products (in the form of pillows, envelopes, braids), the use of new types of breading, and various spices can give familiar dishes a new look and taste. You can diversify simple side dishes by offering fried and stewed vegetables, such as carrots in milk sauce, cabbage (raw, boiled, baked, pickled), eggplants (fried or boiled, stewed, minced, caviar, pickled, salted.), zucchini (fried, stuffed, stewed, in the form of caviar, salads.), mushrooms (stewed or in sour cream sauce). Expand the range of sauces, since they are an integral part of fish dishes, they can diversify their taste and increase nutritional value. Thus, an expanded range can increase the demand for fried fish dishes and satisfy various consumer interests.

Conclusion

The purpose of the course work was to study the technological process of preparing fried fish dishes, current trends in their preparation, the possibility of expanding the range and improving quality in catering establishments. To achieve this goal, issues such as the commercial characteristics of fish were considered; assortment and classification of fried fish dishes; work of the fish shop; technological processes of thawing and processing of fish, preparation of semi-finished products; processes that shape the quality of fish dishes that occur during frying; requirements for the quality and presentation of dishes, shelf life; modern trends in the preparation of fried fish dishes. An analysis of the range, demand and quality of these dishes was made using the example of a specific enterprise, and proposals were made to expand the range and improve quality.

/ Fish recipes

Oh, and yummy, of course, fried fish is fried, but it is fried in the main way, and we will learn from the method that has been known for many years, but this method of frying fish We will now look at crucian carp, tench, bream, perch and roach and learn how to properly fry our fish!

The fish is sprinkled with salt, pepper, breaded in flour, breadcrumbs or white breading. Heat the fat in the frying pan to 150°. Fry the fish first on one side and then on the other. Fried fish can be cooked in the oven. When frying, the temperature inside the pieces rises to 75-85°.

Fried potatoes and mashed potatoes are most often served as a side dish for fried fish. Additional garnishes include pickled cucumbers and tomatoes. Crucian carp, tench, bream, perch and roach are served with buckwheat porridge. Decorate the dish with parsley. Place a slice of lemon on top of the fish.

Fried fish can be served plain or with sauce. When served without sauce, pour oil over it or place a piece of butter or green butter on a piece of fish. You can also baste the fish with melted butter and lemon juice.

Most scaly and scaleless fish are most often released with sauce - tomato, red, tomato with vegetables, tomato with tarragon or mayonnaise; it is served separately. Crucian carp, tench, perch, bream and roach are served with sour cream sauce, and salmon and sturgeon fish are served with tomato or mayonnaise sauce with gherkins.

Fried fish Leningrad style. Portioned pieces of cod, pike perch, catfish, flounder are fried and served in a portioned frying pan; around the fish they put potatoes fried in the main way, cut into circles, and on top - fried onions, cut into rings.

Fish fried with lemon (minier). The fish is filleted without rib bones, cut at an angle, breaded and fried using the basic method. Melt the butter, add lemon juice or citric acid solution, parsley, salt, bring to a boil and pour over the fish.

Garnish with fried potatoes.

Fish fried in a large amount of fat (deep fat) is called fish fries. Most often, pike perch, navaga, sturgeon, halibut, cod, and catfish are used to prepare such dishes.

The fish is cut into fillets without skin and bones, cut into portions, breaded in flour, lezoc, white breading and fried in fat heated to 160-170°; frying time 8-12 minutes. The fried fish is removed, the fat is allowed to drain off and cooked in the oven.

Pike-perch with green oil (colbert). For this dish, semi-finished fish products are given the appearance of spirals (figure eights) or bows.

Pike perch or other delicate fish are cut into fillets without skin and bones, cut into portioned pieces in the form of a wide ribbon.

To obtain spirals, one end of the tape is rolled up in a spiral to half the tape, and the other end is rolled in the same way in the other direction. Then the fish is sprinkled with salt and pepper, dipped in lezon and breaded a second time in white bread. The semi-finished product, shaped like a figure eight, is fastened with a metal pin

To get a semi-finished product in the shape of a bow, skinless and boneless su-dak fillet is cut into portioned pieces in the form of a wide ribbon, then cut into diamonds, a cut is made in the middle and turned inside out to form a bow. The prepared semi-finished products are breaded as described above and deep-fried.

This dish is served in the same way as fried fish; put a piece of green butter on the fish; sauces - tomato, tomato with white wine or

Fish of all breeds is fried in the main way, in a large amount of fat (deep-frying) and over an open fire.

Small fish are fried whole, sturgeon fish - in links and portioned pieces without skin, cut from scalded links without cartilage.

Scaly and scaleless fish are cut into portions from fillet with skin and bones, from fillet with skin without bones, and for frying in fat - from fillet without skin and bones.
Sometimes fish weighing up to 1.5 kg are fried in pieces cut from an unlined carcass (round meat).
Before breading, the skin on portioned pieces is cut in two or three places so that the fish does not become deformed during frying.

When frying the main using this method, the fish is sprinkled with salt, pepper, breaded in flour, in red or white breading.
Heat the fat in a frying pan or baking tray to 150°C.
Fry the fish first on one side and then on the other.
The fried fish is brought to readiness in the oven.
When frying, the temperature inside the pieces rises to 75-85°C.
Frying duration is 10-20 minutes.

Fried fish is most often served as a side dish with fried potatoes, mashed potatoes, crumbly porridge, and less often - stewed and boiled vegetables.
Additional garnishes include pickled cucumbers and tomatoes.
Crucian carp, tench, bream, perch and roach are served with buckwheat porridge.
Decorate the dish with parsley or dill.
Place a slice of lemon on top of the fish.
Fried fish can be served

When serving without sauce, add a piece of butter or green butter.
You can also baste the fish with melted butter and lemon juice.
Most scaly and scaleless fish are most often released with sauce - tomato, red, tomato with vegetables, tomato with extragon or mayonnaise; it is served separately.
Crucian carp, tench, perch, bream and roach are served with sour cream sauce, and salmon and sturgeon fish are served with tomato sauce or mayonnaise with gherkins.

Fried fish Leningrad style.
Portioned pieces of cod, pike perch, catfish, flounder are fried and served in a portioned frying pan; Fried potatoes (in circles) are placed around the fish, and fried onions cut into rings are placed on top.

Fish fried with lemon (minier).
Melt the butter, add lemon juice or citric acid solution, parsley, salt, bring to a boil and pour over the fish fried in the main way.
Garnish with fried potatoes.

Fish fried in fat (deep-fried).
Deep-fried fish is called “fry fish”.
The most commonly used fish are pike perch, navaga, sturgeon, halibut, cod, and catfish.
The fish is cut into fillets without skin and bones, cut into portions, breaded in flour, lezon and white breading and fried in fat heated to 180-190°C; frying time 8-12 minutes.
The fried fish is taken out, the fat is allowed to drain off and it is fried in the oven for 5-7 minutes.

Garnish- fried potatoes (boiled) or potatoes fried in fat (fries), parsley (fries) and a slice of lemon.
Tomato sauces, mayonnaise or mayonnaise with gherkins, etc. are served separately.

Pike-perch with green oil (colbert).
The prepared semi-finished product in the form of a figure eight or a bow is deep-fried and cooked in the oven for 5-7 minutes.
Fried fish is garnished with French fries, a circle of green butter is placed on the fish, decorated with dill and a slice of lemon.
Tomato sauces, tomato sauces with white wine or mayonnaise are served separately.

Fish fried in dough (orli).
After marinating, pieces of fish are shaken off from parsley, dipped in dough (batter) and deep-fried for 3-5 minutes. For the dough (batter), grind the egg yolks with salt, dilute with milk, add flour, knead well, adding vegetable oil.
Well-beaten whites are added to the dough immediately before frying.
Fried fish is placed on a heated dish in the form of a pyramid, parsley (fries) and a slice of lemon are placed next to it.
Mayonnaise sauce with gherkins or tomato sauce is served separately.

Fish fried over an open fire (grilled fish).
Pike perch, whitefish and other fish that are fried breaded are not marinated, but dipped in melted butter and coated in white breading.
Fresh herring, salmon, whitefish, nelma, whitefish are cut into portions and marinated, and then fried without breading.
The fish is placed on a grate made of metal rods, heated over burning coals and rubbed with pork fat.
Pieces of fish are fried first on one side and then on the other, and dark, heavily fried stripes are obtained on the pieces of fish.
Garnish: fried or boiled potatoes.
Unbreaded products are poured with melted butter, and the breaded fish is served with mayonnaise with gherkins or tomato sauce.
Place a slice of lemon on the pieces of fish or on the side.
Currently, grill devices are widely used, in which fish are fried using infrared emitters on skewers or grates.

Fish fried on a spit.
Sturgeon fish is fried on a spit.
To do this, it is cut into portioned pieces (without skin and cartilage), which are sprinkled with salt and pepper, strung on skewers and fried over burning coals or in a grill.
During frying, the fish is moistened with vegetable oil.
Garnish the fish with green or onions, sliced lemon, fresh tomatoes (whole) and fried French fries.
Onions are cut into rings, and green onions - into pieces 4-5 cm long.

Master cook - culinary school. Technology for preparing dietary dishes Fish fried in the main way with a side dish

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