Technological maps for cooking in kindergartens (DOE) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, chemical composition and nutritional value of dishes, allowed dishes.

In this section you will find a new recipe book(reference book, recipe book), which contains flow charts (recipes) for the preparation of 178 dishes for kindergarten(DOE).

In preparing the collection, the official publication was used: Catering in preschool educational institutions: Guidelines for the city of Moscow. Designed by: Kon I.Ya. (State Research Institute of Nutrition of the Russian Academy of Medical Sciences); Mosov A.V. (Department of Rospotrebnadzor for the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents of the State Institution of the National Center for Health and Human Rights of the Russian Academy of Medical Sciences); Tobis V.I., (Moscow Foundation for the Promotion of the Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Department of Education of the city of Moscow) and others.

The norms for laying products, semi-finished products (nested dishes) gross and net per 100 grams of the mass of the finished dish have been published. The recommended output of the dish for feeding children of both toddler age (1-3 years) - nursery, and children 3-7 years old is indicated. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calories (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals (trace elements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) of the preparation of the dish is given.

You can view these culinary recipes both on our website and in the program, the demo version of which you can download for free on our website and install on your computer. This program contains all the technological maps published here, as well as a menu plan for 8-10, 12, 24 hours of keeping a child in preschool and much more.

The recipes here are given per 100 grams net of the finished dish. For your convenience, the program recalculates these masses for a specific output of the dish, for example, when a dish is 200 grams, the weight of the products is multiplied by 2. The program has reports on the chemical composition both for the prospective (planned) menu and for the actual one for any period. There is also a menu-requirement, cumulative statements and other documentation on catering for preschoolers and accounting for products in stock.

Dishes included in the diet can consist not only of simple products, but also of semi-finished products (previously prepared dishes), for example, pastries are made from dough, and soup is cooked in broth. In this case, a link to the recipe of the nested dish is given here in the composition of the recipes. All of our computer programs of the series calculate the complete bookmark, including all nested dishes (of any nesting depth), resulting in the composition and weight of elementary products.

Nutritional value and chemical composition of used food listed in the product guide.

All recipes presented on this site, you can save and automatically enter into any program of the Nutrition series, so as not to enter manually.

Fish stewed in tomato sauce with vegetables

TECHNICAL AND TECHNOLOGICAL CARD No. Fish stewed in tomato with vegetables

1. APPLICATION AREA

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

1. REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

* Norms are given for cod, gutted headless pollock.

4. TECHNOLOGICAL PROCESS

The fish is filleted with boneless skin, cut at an angle of 90 °, one piece per serving, placed in a greased stewpan in layers: a layer of fish, a layer of vegetables, etc. Vegetables are cut into strips.

Pour in water or broth cooked from fish waste, bring to a boil, add browned tomato puree, sugar, salt, cover with a lid and simmer until tender - 45 - 50 minutes. 5 minutes before readiness, spices are introduced.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

The fish is released with a side dish and sauce in which the fish was stewed.

Serving temperature 65 C.

Side dishes: boiled potatoes (large cube), mashed potatoes, crumbly cereals.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

The fish is well cleaned, the pieces are whole, retained their shape, the consistency is soft. The fish is drenched in sauce with vegetables. The color of the fish on the surface is light orange, on the cut it is white. The aroma is characteristic of the type of fish, vegetables, tomato puree.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

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

14,52 8,03 7,51

160,29

Technological engineer.

Step 1: Prepare the fish.

Hake fillet needs to be thawed and dried. To do this, blot it on each side with a napkin. After that, cut the fillet into small pieces.

In a deep bowl, mix flour with 1/2 teaspoon salt and seasonings. Roll the fish pieces in this mixture before frying.

Heat up a pan with plenty of oil. Fry the breaded fish pieces 3-4 minutes from each side. Remove the fried fillet from the pan with a slotted spoon and place on napkins so that they absorb excess oil. In the meantime, take care of vegetables.

Step 2: Prepare vegetables.

Peel the carrots or just rinse them thoroughly, removing all dirt with a vegetable brush. Grind a clean carrot with a coarse grater.
Peel the onion from the husk and chop into thin half rings.
Just wash the tomatoes and carefully, so as not to crush, chop with a knife.
Chop the peeled garlic using a garlic press.


Put all vegetables, except garlic, in a deep-brimmed pan, you can use the same one in which you fried the fish. Simmer carrots, onions and tomatoes with vegetable oil over medium heat 10-15 minutes, stirring occasionally. Then add tomato paste, vinegar, remaining salt, sugar and 0.5 liters purified water, mix and, without closing the lid, cook more 5 minutes.

Step 3: Stew the fish in a tomato marinade.

In the vegetables stewed with tomato paste and other spices, add the previously fried breaded fillet pieces and fresh garlic, without turning off the heat, continue cooking 10 minutes. On the last 5 minutes cooking can be covered.
Let the finished dish rest 15-20 minutes under a closed lid. If necessary, fish with vegetables can be heated before serving.

Step 4: Serve the fish stewed in tomato.

Serve fish stewed in tomato sauce with boiled rice or potatoes. Additional sauce is not needed, but be sure to decorate the finished dish with fresh herbs.
Bon Appetit!

You can use any white fish fillets, not just hake.

For spiciness, ground red pepper should be added to this dish.

If desired, add a bay leaf to the stewed fish in tomato sauce, but be sure to remove it before serving.

For many, the combination of fish with tomatoes or tomato paste is unacceptable, but those who have loved canned sprats in tomato since their student days will surely appreciate and love this dish. These products are very similar in taste, but, of course, homemade fish, with fresh vegetables and a side dish, is a completely different pleasure than that which can be obtained from a sprat from a tin can. Even dry pollock, which does not pretend to be a delicacy, cooked according to this recipe with tomato and vegetables, becomes fragrant and juicy, acquiring a sweetish aftertaste of roots, vegetables and tomato. Try to cook fish with tomato and vegetables, and you will forget that you once just fried this fish in a pan, dipped in flour or batter.

Stewed fish with tomato and vegetables is delicious hot, but it does not lose its taste even when cold, which allows you to cook it in advance if you do not have enough time. And if there is a lot of it, then do not be lazy and separate the fillet from the bones before cooking, so this dish will be even more tender. As a side dish for fish in tomato with vegetables, you can serve green salad, boiled potatoes or boiled cauliflower.

If someone who is reading the recipe now is from the USSR, then they will probably immediately remember how the so-called fish day was in canteens in those days. It was Thursday. On that day, all the dishes were from fish, except for compote, of course :-) I don’t know if there is a similar dish in any cuisine of the world, but in our Russian one, it is firmly entrenched. Prepared quickly, eaten just the same.

Take any fish. Personally, I love pollock.

The fish can be pre-fried, and for a more dietary option, it can be steamed and then warmed up with vegetables.

To cook fish stew in tomato with vegetables, we will immediately prepare the products according to the list.

Cut the fish into pieces, salt and pepper to taste. Roll in flour, fry on both sides in sunflower oil.

While the fish is frying, prepare the vegetables. Cut the onion into half rings, grate the carrots on a fine grater, garlic - as your heart desires. Roast everything until done. Add tomato paste, paprika, salt and pepper.

We spread the finished fish to the vegetables. Add bay and allspice. We add water. Sprinkle the fish with wild garlic. Simmer covered for 10 minutes.