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 Meat processing consists of the following operations: thawing - if the meat is frozen; soaking - if it is salted; washing, drying with a napkin or a stream of air; cutting off the brand; cutting: cutting, boning, stripping the pulp.
Thaw meat slowly, to avoid loss of nutrients, and only in the air. Rinse it with a whole large piece of warm water (30 °), then dry it with a linen napkin or an air stream so that it does not slip in the hands during cutting and cutting.
Meat stripping is cutting off coarse films, tendons and uneven thin edges to give a piece of meat the desired shape and convenient preparation of semi-finished products.
For frying, use: tenderloin, thick and thin edges, upper and inner parts of the hind leg, loin, flesh of the hind leg (in pork and lamb). For stewing - the side and outer parts of the hind leg, the shoulder and back of the shoulder blade, brisket, edging, flesh of the shoulder blade and brisket in pork and lamb. The same parts are boiled. For the preparation of cutlets, use the neck and trimming from stripping the rims.
By-product processing
By-products include: brains, tongues, liver, kidneys, heads, legs, spleen, udders, stomach, tails, liver (heart, throat, lungs).
Frozen offal is thawed in the air. Brains are soaked in acidified water for elasticity for 1-2 hours, then, without removing them from the water, cleaned of the film and blood vessels, washed in cold water. The liver is washed, the bile ducts and large blood vessels are cut out, lightly beaten off, the film is removed and washed again. The kidneys are cleaned of excess fat, and the beef with the film is cut in half, soaked for 4 hours, the water is changed 3-4 times, filled with fresh water, boiled for 1-2 minutes, the broth is drained, the kidneys are washed.
The heads are singed, washed, cleaned, the lips are separated, the tongue is removed, cut into pieces, the brains are taken out, thoroughly washed. Tongues cleanse of impurities. The legs are singed, washed thoroughly (after removing the hooves), cut into two parts across and each lengthwise, then soaked in cold water for 2-3 hours, cleaned and washed again.
The udder is cut, removing large blood vessels, washed in cold water, then boiled until tender in water with the addition of aromatic roots and salt.
Cattle tails are cut into pieces and soaked for 5-6 hours in cold water, then blanched. The heart and throat are cut lengthwise. Blood clots are removed from the heart. The lungs are cut through the bronchi. All are washed in cold water. Stomach (scar) turn inside out, rinse thoroughly, blanch for 5 minutes, then remove the mucous membrane with a knife, rinse again, roll it up, tied with twine, boiled in salted water with the addition of aromatic roots.
The bones are cut into pieces (5-7 centimeters) with an ax or a cleaver. The tubular ones do not crush, but only cut off the thickened edges.
Poultry and game processing
Poultry processing consists of the following operations: air thawing, if the bird is frozen; scorching on a non-smoking flame from hairs, fluff all over the carcass; cutting off the neck and legs 1–2 centimeters below the knee joint. Have geese, ducks, turkeys the wings are chopped off at the second joint. When gutting the carcass, an incision is made under the sternum, the intestines, liver, heart, ventricle and lungs are removed. The esophagus and goiter are pulled through the cervical opening. Gutted carcasses are washed several times in cold water. During washing, feather stumps are removed, dried, and the bird is given an attractive shape.This is done this way: the bird is placed on the table with its back down, skin incisions are made on the abdomen (in the flaps) on both sides, like pockets, into which the legs are set. The wings are tucked into the back, the neck opening is covered with the skin of the neck and fixed on the back with wings.
Rabbit handling
Carcasses are thoroughly washed and cut, separating the shoulder blades, front, kidney (lumbar) parts and hind legs. The order of cutting is as follows: first, the hind legs are chopped off along the protrusion of the pelvic bone, then the shoulder blades. Carcass a rabbit cut along the spine into two halves. Each half is divided between the 5th and 6th ribs into anterior and lumbar parts. The back of the carcass is cut in half along the rump.
Processing of carcasses of wild animals
When hunting is allowed, men bring trophies with them. Every hunter should know how to deal with them. Carcasses of wild animals: deer, goats, elk, wild boar, bear, hare - cut in the same way as pets. Deer, elk - butchered like a beef carcass; a wild goat - like a lamb; a bear, a wild boar - like a pork carcass; a hare is like a rabbit.
To remove the smell, improve the taste, soften and give the meat a special aroma, it is marinated in a 2% solution of vinegar with the addition of roots, green onions, salt, sugar, bay leaves, pepper, pre-boiled with all the components for 20 minutes and cooled. For juiciness, the meat of a goat, elk, and deer is stuffed with chilled sticks of bacon, and the meat of a hare is wrapped in thin layers of pork fat before heat treatment. Use the meat of wild animals for frying and stewing.
Fish processing
Frozen fish is thawed in water or air. Salted soaked. When cutting, remove scales, entrails, fins, tail, etc. Then the fish is washed, after removing the gills. After washing, it is plastered along the spinal bone. For stuffing from fish, without separating the head and tail, take out the carcass (pulp) and pass it through a meat grinder. Waste (skin, bones, fins, heads, tails), except for the heads of fish of the carp family (broths from crucian carp, carp, bream, roach, are bitter), are used to prepare broths.
As a result of cutting, the fillet is clean (pulp), with skin and bones, and with skin and without bones. Then it is washed, cut into portions: for frying at an angle of 30 °, for cooking - 90 ".
After cleaning, gutting and washing, small fish are cooked entirely. For frying, it is breaded in flour, batter, double breading: in flour, lezon and white breadcrumbs.
When stuffing, the skin is removed from the head to the tail with a "stocking", not separated from the head and tail, filled with cutlet fish mass consisting of pulp, soaked and pressed bread, milk, salt, pepper. For 1 kilogram of fish pulp: white bread - 250 grams, milk - 300, salt - 20, pepper - 1 gram.
When cutting sturgeon fish, it should be remembered that they must be thawed in the air; ready pieces or links are scalded before heat treatment.
Salted herring is soaked, a thin edge of the abdomen is cut off, an incision is made along the entire length of the back and the skin is removed, starting from the head part. Then gut, taking out the insides, cut off the head, tail, remove the vertebral part with the rib bones. The head is left to decorate the dish in order to give the appearance of a whole fish. Then the herring is washed and cut into portions. To add juiciness and remove excess salt, the herring pulp is soaked in milk or tea (you can use cold water with the addition of vinegar).
How to cook semi-finished fish products.
Karlov L., The man in the kitchen
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