ПРЕДВАРИТЕЛНА ОБРАБОТКА НА СУБПРОДУКТИ

Класификация на субпродуктите

според хранителната стойност

–    черен дроб, мозък, език, обрезки

–    бъбреци, сърце , далак

–    бял дроб, черва, стомах, уши, крака, опашка

според тъканите от които са изградени

–    с мускулна тъкан – език, сърца, обрезки

–    с паранхимна тъкан – бъбреци, черен дроб, далак

–    със съединителна тъкан – стомах, уши, черва, крака

според цвета

–    червена карантия – черен дроб, сърце, език, далак,

–    бяла карантия – стомах, крака, уши

според предварителната обработка

–   първа група – обработката се състои в накисване, обрязване,   почистване и измиване (мозък, черен дроб, далак, бъбреци, сърце)

–    втора група – обработката е парене, настъргване, измиване (шкембе, крака, опашка)

–     трета група – пърлене, изстъргване, измиване (уши, глава и други)

Попарването във вода при тепмература 700 – 750 С за 10-15 минути.

–  глава – след опърляне, главите се разсичат и се отделя езикът и  мозъкът

–  мозък – накисва се в студена вода 1 – 2 часа и преди да се размрази  напълно се отделя ципата.

–  език – отделя се гърловината и след попарване се обелва

–  бъбреци – освобождават се от мазнината и се накисват в студена вода за да се премахне мазнината

–  черен дроб – изрязват се жлъчните канали, почиства се ципата и се измива

-   виме – размразява се отделят се по големите съдове и се измива  със  студена вода

–  сърце – разрязва се по дължина и се измива

–  бял дроб – измива се

свински стомаси и шкембета  – почистват се и се измиват, попарват  се в гореща вода 10 – 15 минути, изтъргват се с нож и се  измиват  обилно  със студена вода

–  кости – нарязват се на парчета с дължина 5 до 7 см.

2.5  Допълнителни технологични операции

–  мариноване – месото се поставя за известно време в марината от оцет, вино, сол, захар и други. С мариноването месото омеква, ароматизира се и се премахва неприятния му дъх.

– суха – сол, черен пипер, лимонов сок, подправки

– мокра – вода, вино, подправки

– ензимно – папаин, бромелин, фиксин

–   шпиковане – едри късове месо се набождат с ивички сланина,  ароматни зеленчуци, чесън. Сланианта придава сочност и  предпазва изделието от прегаряне, а зеленчуите за аромат.      С помоща на игла за шпиковане ивичките 4 – 5 см. сланина и зеленчуци се набождат в  месото по дължина на мускулните влакна

–  бордиране – парчета месо се увиват в тънки два- три милиметра парчета сланина или шунка и се завързват

–   паниране (панада)

– брашно или галета

– брашно, яйца, галета

– брашно яйца, галета, яйца (виенска панировка)

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