For the confectionery business


Pies, pies, pies, pies, chicken cookers and other flour culinary products are prepared with various fillings from meat, offal, fish, vegetables, mushrooms, cereals, eggs, etc.

Minced meat is prepared from meat or offal, which is crushed using a cutter or passed through a meat grinder. Sometimes meat or offal is first cut into small pieces, fried, and then chopped. During heat treatment of meat, its proteins coagulate and lose their ability to retain moisture, as a result of which meat juice containing nutrients is released. This juice (“juicer”) should be used.

Minced fish is prepared from fish of various breeds with a small amount of intermuscular bones (pike perch, common carp, catfish, pike, cod, sea bass), chilled or frozen, and also from fillet. In addition to the pulp of fish, cartilage of sturgeon fish is used; spinal cartilage ("screech") is especially valued. Cartilage is washed, boiled (about 3 — 4 hours), finely chopped and added to minced rice, sago, etc. Dry vizig pre-soaked in 1 — 2 hours in cold water.

Minced cabbage is made from white cabbage. Head of cabbage is cut lengthwise into four equal parts, the remains of the stump are cut, they are not chopped very finely. Sometimes cabbage has a bitter aftertaste. In this case, chopped cabbage is put in boiling water and kept in it for 1 — 2 minutes, after which it is thrown into a colander so that the glass is filled with water.

Mushroom mince is prepared from fresh and dried mushrooms. Prepared fresh mushrooms finely chopped. Dried mushrooms are sorted, washed in warm water, changing water 2 — 3 times, and then soaked in 2 — 3 hours in cold water. Mushrooms are boiled in the same water. Boiled mushrooms are cut.

Minced meat is most often prepared from rice and buckwheat. Rice is sorted, washed in warm water until the water is clear, until the turbidity disappears. Buckwheat is sieved through a sieve to remove the flour, and then sorted out, removing impurities from unbroken grains.


Sauces give the minced meat juiciness and viscosity. Therefore, meat, fish and mushroom minced meat is prepared with the addition of appropriate sauces.

The composition of sauces includes passivated wheat flour of at least 1 grade, butter or margarine, meat, fish or mushroom broth.

Passing flour. When diluted with water, the flour forms a sticky mass due to the swelling of gluten. If the flour is heated (mixing), the gluten will curl up, lose its ability to swell, and when diluted with warm water, such a mass will give a sufficiently viscous (due to the gelatinization of starch), but not an adhesive sticky sauce. You can pass the flour with and without fat.

Flourless fat frying is prepared as follows: pour the sifted flour into a pan or a baking sheet with a thick bottom with a layer of not more than 3 cm and, stirring with a wooden oar, heat on the stove until the flour acquires a slightly cream (fawn) hue and a pleasant aroma baked walnut. Passerovanny flour should be friable, without lumps and smack of raw flour.

You can also flour flour in an oven at a temperature of 110 — 120 °, every 2 — 3 minutes. stirring and smashing merry clumps. Passaged flour is sieved through a sieve with 1-2 mm cells.

A flour passer with fat is prepared as follows: in a saucepan or in a pan with a thick bottom, melt the butter or margarine and heat until the moisture evaporates completely. Then the sifted flour is added and, continuously stirring with a jelly, continue heating until the bubbles disappear, that is, until the moisture is completely removed from the flour. In this case, the passer should not darken. 1 kg of flour takes 1 kg of fat.

Passerovannaya flour should be without lumps, slightly yellowish in color, without a taste of raw flour.

Broths. For sauces, they often use broths left over after cooking or stewing meat, fish, and mushrooms. You can specially cook the meat broth from the bones. 1 kg of bones take 4 l of water. Cook the broth 4 — 6 hour. Food broth is used for fish stock. 1 kg of fish food waste take 3 l of water. Cook the broth 1,5 — 2 hours.

Cooking the sauce. Passerovoy flour is slightly cooled and diluted with broth, stirring with a broom or a jelly

so that a homogeneous mass without lumps is obtained, the consistency of sour cream of medium density. In this mass put salt, pepper and peas and boil it with a low boil for about 5 — 10 minutes, after which the sauce is filtered.

Passing onions. Onions contain aromatic essential oils, which, when cooked, evaporate with water vapor. To save them, onions are fried with fat. At the same time, essential oils dissolve in fat and are well preserved.

To pass the onions in a frying pan or saucepan with an even thick bottom, heat the butter or margarine to 110-120 °, add chopped onions and stir constantly until cooked.


Minced rice with egg

  • Rice 320, eggs 129, margarine table 85, salt 20, water 672. Exit 1000

The first way. Rice is placed in a thick-bottomed bowl with boiling salted water and cooked, stirring, on the stove 3—

5 min., Removing the foam, after which the rice is mixed with butter or margarine. The dishes with rice are covered with a lid and placed in an oven on a baking tray with water (water bath). Cook rice 35 — 40 min. After cooling, the finished rice is laid out. on a baking sheet and mix thoroughly with chopped eggs and salt.

The second way. Rice is poured into boiling 'salted water (per 1 kg of rice 8 — 10 g of water and 80 — 100 g of salt) and boiled for a slight boil for 20 — 25 min., Making sure that the rice is not digested. Boiled rice is thrown on a sieve or colander, dried and mixed with melted butter or margarine and salt. If rice is boiled in a smaller amount of water (5 — 7 l per 1 kg), then after folding it onto a sieve, it is washed with water.

The first method is called rice steaming, and the second is called “folding cooking method”. Stewed rice is tastier and less nutrient is lost in its manufacture, but it is easier to cook rice in the hinged way.

Minced sago

200 sago, 129 eggs, table margarine 35, salt 20, water 800. You-. 1000 move

Sago is sorted, washed with cold water, this water is drained, immersed in boiling salted boiling water and boiled in a large pot, stirring with a spatula so that the sago does not burn and lumps do not form. When the white spots inside the grains become

the size of a pinhead, the sago is thrown onto a sieve, allowed to drain water, and then put in the boiler to half its capacity. The sago is covered with a lid that freely enters the boiler, and placed on 20 — 30 min. in a water bath. Ready sago is mixed with chopped eggs and margarine.

Sago grains should not be sticky, transparent, elastic, but not hard.

Minced mushroom

Dried 400 mushrooms, onions 84-, wheat flour 10, table margarine or vegetable oil 70, pepper 0,2, salt 20. Exit 1000

The washed mushrooms are soaked in cold water without salt for 2 — 3 hours. and, not draining, boil until they are soft. After that, the mushrooms are thrown into a sieve or colander and washed again to remove residual sand. Then the mushrooms are squeezed out of excess moisture, finely chopped or passed through a meat grinder, mixed with sautéed onions and fried in 2-3 min fat.

The mushroom broth is carefully poured into the dishes so that the sediment remains at the bottom. Sauce is made on this broth.

Prepared mushrooms are mixed with sauce, ground pepper and salt.

Minced carrot

880 carrots, 129 eggs, margarine or 80 butter, 10 sugar, 10 salt. Exit 1000

First way. The peeled, washed raw carrots are chopped on a chopper or passed through a meat grinder, or finely chopped, put in a pan, add butter or margarine and, stirring, stew. When the carrots become soft, it is thoroughly mixed with sugar, salt, chopped eggs.

The second way. The peeled carrots are boiled until soft, thrown into a colander, passed through a meat grinder or chopped in a chopper, lightly sautéed in butter, mixed with chopped eggs, sugar and salt.

Minced Az Fresh Cabbage

Fresh white cabbage 1200, eggs 129, butter or margarine cream 100, salt 20. Exit 1000

First way. Prepared fresh cabbage (page 50) is placed on a baking sheet, oiled, with a layer of 5 - 7 cm and, stirring occasionally, allowed in the oven at a temperature of 180-200 °, but not until completely softened (the cabbage should crack slightly).

Cabbage stewed in an oven, the temperature of which is lower than indicated, acquires an unpleasant taste and a brown color. If the temperature in the cabinet is very high, the cabbage is often mixed and covered with an inverted baking sheet, otherwise the upper layers of cabbage may be charred, resulting in a bitter taste of minced meat.

They let the cabbage without salt, otherwise a lot of juice will stand out from it.

Ready cabbage is mixed with r-killed eggs, melted butter and salt.

The second way. Cabbage is put in a saucepan or stewpan, melted butter and milk are added (9% of the weight of cabbage) and allowed to cook in a sealed container, then mixed with other products (see above).

Forcemeat from vizigi

Fresh 600 screech or dried 150 screech, 190 rice, 40 onion, 20 butter, 7 parsley, 0,5 pepper, 12 salt. Yield 1000 ′

The washed and soaked vizig is poured with cold salted water and cooked at a low boil for 2 — 3 hours, that is, until it becomes soft.

After that, it is finely chopped with a knife or passed through a meat grinder and slightly warmed with oil, and then mixed with ground pepper, chopped herbs, sautéed onions, sauce prepared in fish broth, and salt.

Minced fish

Fish 750, rice 120, onions 85, margarine table 40, flour 7,4, parsley 12, pepper 0,5, salt 12. Exit 1000

First way. The fish fillet is cut into pieces according to 40 — 50 g, stacked in rows in a stewpan, add water (per, 1 kg fillet 0,3 l of water), salt, cover the stewpan with a lid and let for 15 — 20 min. with a slight boil.

Ready fish is cooled. To prepare pies and pies, the fish is passed through a meat grinder, and for pies and kulebyak it is cut into small cubes. Add stewed rice, sauteed onion, chopped greens, sauce, salt, pepper to the fish and mix thoroughly.

The second way. The fish fillet is cut into flat pieces, salted, breaded in flour and fried in vegetable oil.

Fish is ground and minced meat is prepared in the same way as described in the first method.

Light 736, heart 273, liver 233, onions 85, flour 10, margarine table 80, pepper 0,5, salt 20. Exit 1000

The lung is cut into pieces weighing 300 — 400 g, and the heart is cut into small pieces, placed in salted water, peppercorns are added, covered / utensils and cooked at a low boil for 2 — 3 hours until cooked. The liver is cut into slices 1 —1,5 cm thick, sprinkled with salt and pepper, breaded in flour, put in a preheated pan with butter and fried on both sides over medium heat.

The prepared products are passed through a meat grinder, slightly fried, add sautéed onions, sauce, salt and mix well.

Minced liver with buckwheat porridge

250 buckwheat, 418 liver, 84 onion, 370 water, 10 flour, table margarine 50, 0,5 pepper, 20 salt. Exit 1000

Pour groats onto a baking sheet with a layer of 2 — 3 cm and fry in a cabinet or on a stove until light brown, stirring occasionally so that the cereal does not burn.

Water is poured into a thick-bottomed pan, salt is added and, bringing to a boil, the cereal is poured. When filling hot cereals into boiling water, a strong foam forms, so the cereal is gradually poured.

Hollow grains floating up to the surface are removed with a slotted spoon. Cook porridge, stirring occasionally, on the stove until it thickens, add some fat, then put it on a baking sheet with water and bring to readiness in the oven for 1,5-2 hours.

The prepared porridge is cooled, spread on a baking sheet, lumps are smashed with merry, ground pepper, sautéed onion, sauce are added and mixed with fried liver.

Minced meat with onions

1221 beef (pulp), 100 onions, 10 flour, table margarine 70, parsley 7, ground pepper 0,5, salt 20. Exit 1000

First way. The pulp of beef, lamb or lean pork is cut into pieces weighing 40-50 g, salted, put on a well-heated baking sheet with a fat or frying pan and fry on all sides over high heat until a crispy crust forms. The fried meat is put in a pan, and in the dishes where it was fried, water or broth is added to the thickened extract remaining at the bottom of the dishes and boiled for 2-3 minutes, stirring vigorously with a wooden spoon. The resulting meat juice is poured into a pan with meat so that the liquid covers the meat, cover the dishes with a lid and stew the meat with mild heat until soft. The stew is removed from the broth, cooled, passed through a meat grinder, add greens, sauteed onions, sauce, ground pepper, salt and mix.  

The second way. In a sautéed onion, put raw meat passed through a meat grinder or chopped on a cutter and, stirring, lightly fry on a stove at high temperature, and then bring to readiness in an oven. Ready meat is passed through a meat grinder for the second time and seasoned with ground pepper, herbs, sauce, salt, and then mixed.

The third way. The meat is put in boiling water (water to meat ratio 1,5: 1), brought to a boil, then the heating is reduced and cooking is continued without boiling (with 85 - • 90й). The readiness of meat is determined by a puncture of a cook needle; the needle enters well-cooked meat effortlessly. Boiled meat is carefully separated from the bones and, together with the onion, is passed through a meat grinder, then ground pepper, herbs, sauce, salt are added and everything is mixed.

Minced cottage cheese

850 cottage cheese, 20 eggs, 80 sugar, 40 flour, 0,1 vanillin, 5 salt. Output

November 1000, XNUMX

The cottage cheese is passed through a meat grinder or a rubbing machine, or rubbed through a sieve with 3 mm cells, eggs, sifted flour, sugar, dissolved vanillin or vanilla powder, salt are added. All thoroughly mixed with cottage cheese. You can add raisins, finely chopped candied fruits, fried nuts, almonds, lemon or orange zest to the minced meat. Raisins are pre-wiped with a little flour to separate the stalks and sieved.

If pies with this forcemeat are prepared to serve them in soup, then vanilla, raisins, candied fruits, etc. are not added to the forcemeat.

Stuffing Appleк

Peeled fresh apples 1015, sugar 300, water 20. Exit 1000

Fresh apples (Antonov’s better) are washed, peeled, cut into 4 parts, and the seed nest is removed. Each part is cut across into slices, put in a bowl, add sugar, water and, stirring with a jelly, are heated until the apples are softened, but not digested. You can make minced meat from unpeeled apples. To improve the taste, add ground cinnamon (2 g) or juice from '/ g lemon and zest.

Uryuk 225, prunes 246, sabza 150, sugar 90. Exit 1000

Dried fruits are sorted, washed three to four times in warm water, put in cold water for 1-2 hours and then boiled until soft. Having thrown back into a colander, the fruit is cooled, the bones are removed and wiped on a machine, or they are passed through a meat grinder. Sugar is added to the fruit puree and boiled.

As moisture evaporates from the fruit puree, its boiling point will increase. Boil mashed potatoes to a temperature of 107 °. The temperature is controlled by a thermometer in a metal frame.

Minced Jam

Jam 1076, sugar 120. Exit 1000

Sugar is added to the jam, put on the stove and, stirring with a spatula, bring to a boil. The jam is boiled until 107 ° (p. 59).

Minced meat

Fruit 997, sugar 100. Exit 1000

Fruit ripening is prepared as a jam, from only one type of fruit. For the filling, it is prepared as described in the previous recipe.

Minced poppy

500 poppy, sugar or 300 honey, 86 eggs. Exit 1000

Washed in warm water, poppy is poured into boiling water. In 15 minutes it is thrown on a sieve, mixed with sugar and passed through a rolling or meat grinder. Raw eggs are added to the prepared poppy.

You can put chopped roasted nuts or raisins in the stuffing.


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