Assortment of semi-finished poultry products. Semi-finished meat products. Natural semi-finished products from chicken meat

Semi-finished meat products- these are products made from natural and minced meat and offal without heat treatment. Based on the type of raw material, they are classified into beef, lamb, pork, poultry and offal; by processing method - into natural, breaded, chopped, minced meat, dumplings; according to thermal state - chilled and frozen. They are produced at industrial enterprises and Catering.

Natural semi-finished products- These are pieces or pieces of meat from certain parts of the carcass. They are divided into portioned, small-piece and large-piece and are produced mainly from chilled meat.

Portioned semi-finished products made from the most tender parts of carcasses in the form of one or two pieces of meat with a total weight of 125 g for retail(tenderloins - 250 g). Assortment: beef - tenderloin, beefsteak, rump steak, languette, entrecote, braised beef, natural zrazy; from pork and lamb - natural cutlet, escalope, schnitzel, pork and lamb, pork tenderloin.

Small-piece semi-finished products- pieces of pulp of a certain mass and size or pieces of meat and bone with a given content of pulpy tissue. They are produced packaged in portions from 125 to 1000 g or by weight. The main assortment: beef - azu, beef stroganoff, shish kebab or barbecue meat, goulash, roast, beef for stewing, brisket for kharcho, soup set; from pork and lamb - stew, meat for pilaf, meat for shish kebab, goulash, frying, soup set.

Semi-finished poultry meat products made mainly from chicken and chicken meat. Assortment: Amateur chickens, tobacco chickens, chicken fillet, chicken legs, set for broth; from chicken by-products - a set for soup, stew, jelly.

Lump semi-finished products are produced mainly for public catering and are pieces of pulp of standard or non-standard weight from various parts of carcasses. Cutlet meat and boneless semi-finished products are produced from all types of meat, loin and brisket from pork and lamb, tenderloin from beef and pork.

Breaded semi-finished products- these are portioned products made from chilled or defrosted pounded (to loosen the tissues) meat, dipped in beaten egg mass (lie-zone) and rolled in bread flour. When fried, they have a delicate consistency; the crust that forms on the surface prevents the juice from leaking out. Portions are made weighing 125 g (including meat - 1 g). Beef is produced from rump steak, cut steak; from pork and lamb - cutlets and schnitzel chops; from offal - brains in breadcrumbs, from chicken fillet - chicken cutlets.

Chopped semi-finished products- portioned minced meat products made from chopped cutlet or trimmed meat and auxiliary components: high-quality wheat bread, salt, pepper, onion, fat, eggs, etc. Cooled, chilled or defrosted meat is used for minced meat. Assortment: Moscow, Amateur, Kyiv, Home, School, meat and vegetable cutlets; Moscow schnitzel; meatballs Ostankino, Kyiv, Children's, Leningrad; chopped beefsteak (made without bread and eggs, but with the addition of finely chopped bacon); zrazy (with filling) and quenelles (products made from finely ground minced meat for baby and diet food).

Chopped meat at meat processing plants it is produced from chilled trimmed meat, which is ground on a grinder and packaged in 250, 500 and 1000 g in parchment, cellophane and other films. Minced meat is released from individual species meat or homemade (from a mixture of beef and pork) chilled or frozen. Minced meat produced in stores and catering establishments is sold only in a chilled state.

Dumplings- meat products (weighing 12-13 g) from dough and minced meat. The dough is prepared from high-quality wheat flour with the addition of eggs or melange, salt and soda; minced meat - from trimmed meat with the addition of water, salt, sugar, flour and pepper. Dumplings are produced on batch or automated lines according to the following scheme: preparation of dough and minced meat, forming of products, freezing to a temperature inside the minced meat not exceeding -10 ° C, grinding the surface, packaging in cardboard packs of 350, 500, 1000 g.

Assortment of dumplings: Russian, Siberian, Capital, Irkutsk, Pork, Beef, Lamb, Snack (minced by-products), Peasant (with the addition of white cabbage to the minced meat).

The quality of semi-finished products is assessed organoleptically appearance(shape, surface), consistency, taste and smell. They must have a certain shape and thickness. For natural and breaded products, the content of connective and fatty tissue and bones is standardized. They should have an elastic consistency, the color of muscle tissue and fat, as well as the smell - characteristic of benign meat of the corresponding type. The surface of natural semi-finished products should be slightly damp, but not sticky or weathered; breaded and chopped - covered with a thin layer of breadcrumbs from light yellow to light brown. Chopped semi-finished products should be made from homogeneous, well-mixed minced meat with the aroma of onions and spices. They are standardized for the content of moisture (62-72%), bread (18-21%) and salt (0.9-1.5%).

Frozen dumplings must be firm, with a dry surface and non-sticky, of correct shape, with well-sealed edges, with a minced meat content of at least 53%, salt 1.7. Unacceptable deviations in the mass of individual portions of natural and breaded semi-finished products ± 3%, chopped ± 5%, the weight of a pack of dumplings is ±7 g, and with the use of weighing machines ±14 g. Deviation in the weight of 10 servings or 10 packs of dumplings is not allowed, with the exception of cutlets (±2%). When released for sale, chilled semi-finished products must have a temperature of 0-8 °C, frozen ones - no higher than 10 °C. Semi-finished products that are deformed, contaminated, with a heavily moistened or dried out surface, loose breading, with the presence of cartilage and crushed bones, with foreign tastes and odors, and signs of spoilage are not allowed for sale. Semi-finished products are packaged in wrapping paper or various films and placed in recyclable wooden, metal or polymer boxes with lids. Portioned natural, breaded and chopped semi-finished products should be placed on box liners.

Transport semi-finished products in vehicles with an isothermal body or cooling. Transportation time is no more than 2 hours. Dumplings are transported by rail at a temperature not higher than -8 ° C.

Semi-finished products are stored only in refrigerated rooms. IN trading network chilled semi-finished products should be stored at a temperature of 0-6 ° C. Sales period from the moment of production (in hours): semi-finished natural large-piece products - 48, portioned - 36, small-piece - 21, breaded - 24, minced - 14, chilled minced meat - 12, frozen - 16. Shelf life of frozen minced semi-finished products, minced meat and dumplings at a temperature not exceeding -5 °C - 48 hours. They can be stored at the manufacturer at a temperature not exceeding -10 °C for up to 1 month. from the date of production.

In refrigerators at a temperature of -18 °C, natural quick-frozen semi-finished beef and pork products, packaged in polyethylene, can be stored for up to 6 months, minced meat - up to 10 months. Storage at lower temperatures and the use of vacuum packaging extend their shelf life to 12 months.

Meat culinary products are made from all types of meat, poultry, and offal and are ready-to-eat products. They are produced at industrial and public catering enterprises, including consumer cooperatives.

According to the method of pre-processing, culinary products are divided into natural and chopped. According to the method of heat treatment - boiled, fried, baked and smoked-baked. A special group is represented by quick-frozen meat culinary products - ready-made meat dishes frozen in aluminum foil forms or in plastic film bags.

Boiled products are boiled meat (beef, pork, lamb), carcasses of chickens and chickens, udder, heart, jellied meat.

Fried products are prepared from natural, breaded and chopped semi-finished products. Poultry and rabbit carcasses, beef and pork liver are also produced in fried form. Stuffed products (chickens, stuffed necks, rolls, etc.) after frying are subjected to cooking and cooling.

Baked and smoked-baked products are prepared mainly from category II poultry meat. The processed carcasses are salted, packaged in cellophane and baked or smoked at a temperature of 80 ° C until cooked and cooled.

The quality of culinary products is determined organoleptically by their appearance and cut condition, consistency, taste and aroma, and degree of readiness. Assessment of the quality of cutlets should be carried out at a temperature not lower than 65 °C. Products with signs of incomplete readiness, contaminated, dented and broken, with foreign tastes and odors, and signs of spoilage are not allowed for sale.

Packaging meat culinary products in wooden, metal, cardboard and polyethylene boxes with a net weight of up to 20 kg.

Meat culinary products are stored at a temperature of 0-8 °C for the following periods (in hours): boiled - 24, fried and baked - 48, smoked-baked - 72, jellied meat - 12. It is allowed to store boiled products at a temperature not exceeding 20 °C up to 3 hours. The shelf life of quick-frozen culinary products at a temperature of -18 °C is up to 3 months.

Natural semi-finished poultry products.

Natural semi-finished products intended for use in fried form are produced mainly from the meat of young poultry: chickens, broiler chickens, ducklings, less often from chickens and ducks (when producing semi-finished products from adult poultry, fried meat turns out to be tough and dry).

Table 2.16

semi-finished beef products

Table 2. 17

Assortment and characteristics of small-lump pulp

semi-finished pork products

Continuation of the table. 2.17

Table 2.18

Assortment and characteristics of small-lump pulp

semi-finished horse meat products

The best quality indicators are found in semi-finished products made from chilled, ripened meat. Chilled semi-finished products can be obtained from frozen meat (after complete defrosting). Stability during storage of natural semi-finished poultry meat products in chilled and frozen form, first of all, depends on the production culture. Therefore, during their manufacture it is necessary to especially carefully observe sanitary and hygienic requirements.

Continuation of Table 2.18

Table 2.19

Assortment and characteristics of small-lump pulp

semi-finished lamb products

For semi-finished products, it is recommended to use not the entire poultry carcass, but only the most valuable parts, such as the breast and legs, and the rest of the carcass with a high bone content is sent for mechanical deboning. Mechanically separated poultry meat is used to produce hunting and Kuban pel-meni.

Table 2.20

semi-finished beef products

Table 2.21

Assortment and characteristics of small-piece meat and bones

semi-finished pork products

Continuation of the table. 2.21

Table 2.22

Assortment and characteristics of small-piece meat and bones

semi-finished lamb products

Selling the most valuable parts of the carcass in the form of semi-finished products is economically feasible, since the consumer purchases boneless meat

(fillet or with a small amount of them), the company sells it at more high price than whole carcasses, and the edible parts are completely removed from the remaining part of the carcass during mechanical deboning.

Natural semi-finished products from chicken meat. Chicken meat is used to produce: chicken fillet with bone; chicken leg; chicken broth set; chicken carcass, prepared for cooking.

The range and characteristics of natural semi-finished products from chicken meat are presented in table. 2.24.

Meat on the bones

Frozen Chilled

Defrosting

Cutting

ABOUT dump, vein

Lumpy meat and bone parts Bones, cartilage

semi-finished carcass tendons

n cutting sawing into pieces

portioned small-piece small-piece

semi-finished meat and bone products

semi-finished products semi-finished products

laying packaging in polymer

film materials for inserts

packing in boxes

cooling

storage

transportation

implementation

Rice. 2.18. Technological scheme for the production of portioned and small-piece semi-finished products Table 2.23

Periods of storage and sale of chilled semi-finished products

from the end of the technological process

N natural semi-finished products from broiler chicken meat.

the color is pale pink, in quarters the parts of the legs covered with skin are pale yellow, the inside is pale yellow to yellow. Broiler chicken fillets are characterized by a light pink or pink color. The leg has a pale yellow color with a pink tint.

In the soup set, the color of the areas covered with skin is pale yellow, while the remaining fabric is pale pink. The internal fat is pale yellow or yellow in color.

Technological process The production of semi-finished products from broiler chicken meat is carried out in accordance with the technological scheme (Fig. 2.19). Prepared carcasses of broiler chickens are dismembered into pieces using a Stork (Netherlands) S-5000 A machine, a domestic Ya6-FRTs machine or a circular saw. Table 2.24

from chicken meat

When dismembering broiler chicken carcasses using a Ya6-FRTs machine, the carcasses are fed into the conveyor cells, placing the back side up towards the machine. The machine automatically dismembers the carcasses into four parts: the chest, two hind quarters and the dorsal-scapular part with wings (Fig. 2.20-2.22). The remaining skin of the neck on the chest is cut off by hand.

The separated parts of the carcass are sent for packaging. Tobacco chickens. Natural semi-finished products - tobacco chickens are produced from gutted or semi-gutted carcasses of category 2 chickens in a chilled (with a shelf life of up to 3 days) or frozen. In appearance, these semi-finished products are flat-shaped gutted carcasses without kidneys and lungs, the surface is without stumps and hair-like feathers. The smell characteristic of benign meat. The weight of semi-finished products (one carcass) should not exceed 1000 g. The technological process is regulated by the scheme (Fig. 2.23). Amateur chickens. To produce semi-finished chicken products, amateurs use gutted and semi-gutted carcasses of category 2 chickens and category 2 broiler chickens in a chilled state with a shelf life of no more than 3 days in a frozen state. Semi-finished amateur chicken is a flat-shaped gutted carcass in its entirety or in the form of longitudinal halves without kidneys, lungs and neck skin. The surface is moistened, with particles of spices, without stumps and hair-like feathers. The smell is characteristic of benign chicken meat with a pronounced aroma of spices. The sodium chloride content should not exceed 2.5%. The weight of the finished semi-finished product (one carcass or half carcass) should not exceed 1000 g. Table 2.25

Assortment and characteristics of natural semi-finished products

from broiler chicken meat

1. Textbook for students of specialty 270900 “Technology of meat and meat products” of all forms of education (2)

   Tutorial

   Technology of meat and meat products. Part 2: Tutorial in 3 parts. Kemerovo: Kemerovo Technological Institute Food Industry, 2004.

2. Textbook for students of specialty 270900 “Technology of meat and meat products” of all forms of education (3)

   Tutorial

   Technology of meat and meat products. Part 3: Tutorial in 3 parts. Kemerovo: Kemerovo Technological Institute of Food Industry, 2004.

3. Methodological complex for students of specialty 270900 - technology of meat and meat products in the direction

   Working programm

   The methodological complex is intended for students of specialty 270900 – “Technology of meat and meat products” in the direction 655900 – “Technology of raw materials and products of animal origin” by correspondence and distance learning.

How much does semi-finished poultry meat cost (average price per 1 kg)?

Moscow and Moscow region.

Recently, semi-finished poultry meat products, as well as other types of usually frozen fast food products, have enjoyed unprecedented popularity and demand. and we're talking about not only about already cut parts of carcasses poultry(wing, drumstick, thigh, breast, etc.), as well as about finished culinary products. For example, poultry nuggets or chicken cutlets, as well as kebab and other semi-finished poultry products.

In the food industry, all semi-finished poultry meat products are classified according to two main parameters. As a rule, the type of meat used in the manufacture of semi-finished poultry products is taken into account. In addition, the production technology of one or another type of semi-finished poultry meat product is taken into account. According to this classification, depending on the type of meat, semi-finished products are distinguished from chicken meat, from chickens or broiler chickens, as well as from turkey meat, goose meat, as well as quail and guinea fowl meat.

If we consider the range of semi-finished poultry meat products from the point of view of production technology, then we can distinguish two main types - natural and chopped products. Natural semi-finished poultry meat products include whole poultry carcasses already prepared for further culinary processing, as well as components of such carcasses. for example, thigh, drumstick, as well as wing, breast or soup set. In addition, natural, semi-finished poultry meat products include fillets, as well as stuffed culinary products in a casing.

Chopped semi-finished poultry products include culinary products such as cutlets, meatballs, schnitzel, minced meat, as well as kebabs or nuggets. Chopped semi-finished products can be molded or in a shell. In addition to the above basic classification of semi-finished poultry meat products, there is a distinction based on thermal regime. For example, semi-finished products from poultry meat are chilled, frozen, as well as frozen and deep-frozen products.

For each specific semi-finished poultry meat product, sanitary and epidemiological standards establish a certain thermal state. Semi-finished poultry meat products compare favorably with other meat products due to their relatively low caloric content. In addition, semi-finished poultry meat products, when properly prepared, can become an excellent dietary food product.

In the modern age of rapid technology and constant progress, everything large quantity housewives use affordable semi-finished poultry products in their daily diet. Such food products do not require much time to prepare. In addition, if you approach food preparation with soul and imagination, even an ordinary semi-finished poultry product can turn into a small but real personal masterpiece of culinary art.

Calorie content of semi-finished poultry meat 238 kcal

Energy value of semi-finished poultry meat products (ratio of proteins, fats, carbohydrates - bju).

Semi-finished poultry meat products are divided into natural, breaded, marinated and chopped, and also, depending on the thermal state, into chilled and frozen. For each semi-finished product, meat from a certain part of the carcass is used.

Natural semi-finished products They produce portioned (consisting of one or two pieces of meat of the same size and weight) and small-piece (consisting of several pieces of meat).

TO portioned semi-finished products relate:

à chicken fillet without bone or with bone;

à chicken breast - oval-shaped pectoral muscles without skin;

à leg - part chicken carcass, consisting of the femur and tibia with adjacent muscles and skin;

à thigh - the thigh part of the carcass;

à shin - tibia and adjacent tissues;

à turkey quarter (hind) - consists of the tibia, femur, ischium, pubic bones, caudal vertebrae and coccyx with muscle tissue and skin;

à turkey wing (whole) - the front limb of the carcass, separated at the shoulder joint;

§8.2. Commodity characteristics semi-finished poultry meat products 195

à the shoulder part of the turkey wing - the humerus with adjacent muscle tissue and skin;

à the ulnar part of the turkey wing - the ulna and radius bones with adjacent muscle tissue and skin.

Chicken carcasses are divided into longitudinal halves, which are packaged in plastic bags or films. When bird carcasses are completely gutted, sets of by-products are prepared, which include the head, legs, skinless neck, wings, gizzard and heart. Sets of by-products are packaged in polyethylene and other films approved for use in the food industry.

The semi-finished product “set of poultry meat” is non-standard meat that does not meet the requirements for fatness, weight, processing, obtained during processing.

TO small-piece semi-finished products include a chicken broth set consisting of meat bone pieces weighing 50 g (non-standard meat in weight, fatness, processing, etc.), chops and minced cutlets.

Breaded semi-finished products They are pieces of meat, loosened with chop to give them tenderness, moistened with egg mixture and rolled (breaded) in bread flour. When frying, flour forms a crust, which delays the leakage and evaporation of moisture, which makes the product juicy. “Amateur chickens” are prepared from breaded products - carcasses or half-carcasses of chickens of the 2nd fatness category, coated with special spices.

Marinated or brined semi-finished products produced from carcasses and parts of carcasses of chickens, chickens, broiler chickens. A brine is prepared, which contains table salt, granulated sugar or glucose, phosphates, and soluble soy protein or food caseinate, carrageenan, starch, xanthan gum, and the complex food additive “Gummin” can also be added. It contains the following components: carrageenan, xanthan gum, sodium phosphate, soy protein, corn starch, nutmeg, glucose, black or white pepper, cardamom, monosodium glutamate.

Carcasses are either injected with brine, massaged mechanically for up to 30 minutes, spices are added and kept

196 Chapter 8. Semi-finished meat products and canned food

from 6 to 12 hours, or lay the rads vertically with the breast down in a container, each row is sprinkled with a mixture of ground black pepper and chopped garlic, poured with brine, covered with a wire rack, kept at a cooling temperature from 12 to 20 hours, removed and kept on tables with a wire rack. brine drainage. As a result of this treatment, the volume of the carcass increases and it looks more plump.

During production poultry shawarma Add wine vinegar or a 3% solution of citric (acetic) acid to the brine.

During production marinated kebab the prepared pieces of meat are mixed with salt, finely chopped onions, herbs, wine vinegar and a 3% solution of citric (acetic) acid, placed in containers and kept for 8 to 12 hours.

Tobacco chickens They differ from other semi-finished products in the shape of the carcass: the ridge of the breastbone of the carcass is sawed down to the base of the neck and given a flat shape.

Amateur chicks have a flat shape, the brine contains sodium nitrite, food phosphates and the complex food additive “Gummin”.

Chopped semi-finished poultry products produce the following types:

à chicken Kiev - large and small fillets are cut from the carcass (the pectoralis major and minor muscles are oval in shape with a surface film without skin), they are cleaned of films and tendons, and lightly beaten. Place minced meat and butter in the middle of a large fillet, cover with a small fillet, wrap the edges of a large fillet so that the minced meat is covered with muscle tissue, give the product a pear shape, dip it twice in egg and roll in breadcrumbs;

à Kiev cutlets made from minced meat - minced chicken (turkey) meat (70%), butter (17%), eggs (3%), hydrated soy protein (6%).

The safety indicators of semi-finished poultry meat products must correspond to those given in table. 4.4 (§ 4.2). Microbiological indicators for semi-finished poultry meat products are given in table. 8.7.

§8.3. Commodity characteristics of semi-finished products in the test 197

Table 8.7. Microbiological parameters of poultry meat

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