Costing card peppers stuffed with vegetables and rice. Peppers stuffed with vegetables and rice (TTK3119). Material and technical equipment

Technological map No. Frozen stuffed peppers, 1 kg semi-finished product(CP-recipe No. 689)

Publishing house "Economy", Moscow 1983

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cookingstuffed peppers, frozen,must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Bell pepper fruitsThey can be cone-shaped, cylindrical, prism-shaped, pyramid-shaped, rounded - flattened, and in color at different stages of maturity - light and dark green, yellow, cream, red, dark red. The fruits should be fresh, clean, healthy, with a stalk, a sweetish taste, with a slight pungency.

Minced meat for cabbage rolls and stuffed peppers, semi-fine

Appearance– minced meat, evenly mixed with boiled short-grain rice and sautéed vegetables, chopped herbs.

Taste– ingredients included in the minced meat, without any foreign taste.

Smell– the ingredients included in the minced meat are free of foreign odor.

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

The cap of the bell pepper is trimmed along with the stalk. Remove the seeds. Peppers are filled with minced meat. Place on a baking sheet covered with cling film. Freeze in a blast freezer at minus (30-25)*C.

Frozen peppers are placed in vacuum bags and vacuumed with a hard vacuum. The packages are marked (name of the semi-finished product, weight, date and time of production).

1. Characteristics of the finished dish, semi-finished product

Appearance– whole Belozerka peppers stuffed with minced meat, frozen. Minced meat is evenly mixed with boiled short-grain rice, sautéed vegetables, and chopped herbs.

Taste and smell– incoming ingredients, without foreign taste or smell.

1. Requirements for registration, sale and storage

Frozen stuffed peppersprepared as needed. Permissible shelf life of the product, according to SanPin 42-123-4117-86.

Chopped semi-finished products:

– at temperatures from minus 5°С to 0°С – no more than 3 days

– in vacuum packaging at a temperature of minus 18°C ​​– no more than 3 months.

– at a temperature of minus 18°C ​​– no more than 3 months.

Stuffed peppersfrozen must comply with the requirements of SanPin 42-123-4117-86.

1. Nutritional value of frozen stuffed peppers:

date

Technologist /______________/__________full name___________

Chef /______________/_________ FULL NAME___________

TECHNICAL AND TECHNOLOGICAL CARD No. Peppers stuffed with vegetables and rice

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Pepper stuffed with vegetables and rice produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Yield: with sauce 200

* In the “Gross” column, the numerator is the gross mass of products, the denominator is the net mass of products, and in the “Net” column is the mass of finished products.

4. TECHNOLOGICAL PROCESS

The stalk and seeds of the processed sweet pepper are removed, blanched, drained in a colander and filled with minced meat, placed on a baking sheet, and poured with milk or sour cream sauce.

Bake in an oven at a temperature of 250 – 280°C for 30 – 45 minutes until a crust forms.

Minced meat: Carrots and onions are cut into thin strips, sautéed, fresh tomatoes or tomato puree are added, and sautéed together. Rice is cooked in a folding manner or poached.

Sauteed vegetables are combined with crumbly rice, salt and chopped herbs are added, and mixed.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

The pepper is released with the sauce in which it was baked, if possible, sprinkled with chopped herbs.

Serving temperature 65°C.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – the filling is at the level of the edges of the pepper, not deformed, the color is brown-green pepper, the filling is pinkish. The consistency of the pepper is soft, the filling is juicy. The smell is characteristic of peppers, carrots, tomatoes.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer.

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Technology for preparing dishes from stuffed vegetables: vegetable cabbage rolls, stuffed peppers and zucchini

INSTRUCTION CARD

Material and technical equipment.

Equipment: PESM-4ShB, ShZhESM-2K, food warmer, VNTs-10,

production tables.

Inventory, tools, dishes: knives and cutting boards with

marked “OS”, “OV”, spatulas, hoe, chef’s fork, slotted spoon,

baking trays, frying pans, stewpans, stovetop cauldrons, small cutlery

plates, gravy boats, trays, containers, pans, colander, portion

Raw materials: fresh white cabbage, bell pepper, zucchini, fresh

or dried mushrooms, carrots, onions, parsley, fresh

tomatoes, eggs, rice cereal, vegetable oil, cheese, sauce.

Sequence of technological operations.

Operation No. 1. Workplace organization.

Operation No. 2. Preparation of products.

Perform the following actions:

1) perform primary processing of all products included in the dishes: vegetable cabbage rolls; peppers, stuffed zucchini (sort out, wash, soak dried mushrooms in cold water);

2) set to cook:

· rice (until half cooked);

· hard boiled eggs);

3) prepare (while rice and eggs are cooking) vegetables for stuffing:

· remove the cabbage stalk;

· remove the seeds from the pepper (by cutting off the top);

· remove the skin of the zucchini (if it is rough), cut the zucchini into cylinders (height 3...5 cm), remove the seeds from the zucchini;

4) set the vegetables to boil in salted water, prepared for

stuffing, and mushrooms (until half cooked);

5) drain, cool and peel the eggs;

6) place the rice in a colander (allow the water to drain);

7) remove the boiled ones from the broth with a slotted spoon until half cooked

zucchini, peppers, cabbage (as the leaves are boiled),

cool, allowing the water to drain;

8) chop vegetables into strips (onions, carrots), finely chop

tomatoes, mushrooms, eggs, parsley;

9) sauté vegetables: onions and carrots together, and tomatoes

Separately, mushrooms are fried;

10) grate the cheese.

Operation No. 3 Preparation of minced meat for stuffing vegetables.

Combine boiled rice, sauteed vegetables (onions, carrots), finely chopped eggs, salt, ground black pepper; Divide the minced meat into 3 parts: one for stuffing zucchini, the other for stuffing peppers (add sautéed tomatoes), the third for stuffing cabbage rolls, adding finely chopped parsley and fried mushrooms.

Operation No. 4.Preparation of semi-finished vegetable cabbage rolls.

1. disassemble the boiled cabbage into individual leaves,

2. beat off thickenings with a hoe

3. minced meat is placed on the broken leaves

4. wrap semi-finished products in the form of an envelope

5. Place on a tray and place in a refrigerator until heat treatment.

Operation No. 5.Preparation of semi-finished stuffed peppers,

zucchini.

Fill prepared zucchini and pepper with minced meat; Place on a tray and refrigerate until cooked.

Operation No. 6.Heat treatment of stuffed vegetables.

Fry semi-finished cabbage rolls in a frying pan on both sides until golden brown; Place each type of semi-finished stuffed vegetables separately on greased baking sheets. Zucchini is sprinkled with grated cheese, cabbage rolls and peppers are poured with sauce; put the stuffed vegetables in the oven to bake; zucchini is baked until half-cooked, cabbage rolls and peppers are baked until fully cooked; zucchini, baked until half cooked, pour sauce and bake until fully cooked;

Dishes of stuffed vegetables can be prepared and served with sauces: sour cream, sour cream with tomato, mushroom, etc.

Stuffed cabbage rolls can not only be baked, but also stewed.

Quality requirements.

Vegetable cabbage rolls. Appearance – cabbage rolls are poured with sauce and sprinkled

The consistency is soft, juicy, cabbage and minced meat should not crunch when chewed.

The color is ruddy on top; when cut, it corresponds to the color of the raw material from which the minced meat is prepared.

Taste and smell – moderately salty, with the aroma of used vegetables and spices; The smell of steamed cabbage is not allowed.

Stuffed zucchini, peppers. Appearance – zucchini or pepper watered

sauce, sprinkled with herbs.

Consistency – soft, juicy.

Color – slightly ruddy on top; when cut, it corresponds to the color of the raw materials from which the minced meat is prepared.

The taste and smell are moderately salty, with the aroma of used vegetables and spices.

Submission rules.

When serving dishes made from stuffed vegetables, use dishes: a lamb, a portion dish or a small dinner plate.

The products are placed neatly in a ram, plate or portioned dish, 2...3 pieces each. per serving, pour the sauce on top in which the dish was stewed or baked.

Dishes of stuffed vegetables are served as independent dishes.

Implementation deadlines.

These dishes cannot be stored for a long time. Store stuffed vegetables on a steam table in a container with a closed lid and sell within no more than 2 hours.