Heat treatment of meat

PIPELINES OF POWER PLANT

Pipeline - engineering structure, intended for the transport of gases and liquids, dust and liquefied masses, as well as the solid fuel and other solids in solution under the influence of a pressure difference in the cross sections of the pipe. The Russian pipeline transport is considered part of the transport infrastructure.

The siphon pipe - pipe, some portions of which are located above the liquid level in a reservoir, from which comes its supply.

In 1863, Dmitri Mendeleev suggested that deliver oil to the Baku oil mines to the sea port is not in barrels, and the pipes. The proposal was not accepted. After 2 years the first pipeline was built in Pennsylvania, USA. In 1877, Alexander Bari and his assistant Vladimir Shukhov again put forward the idea of ​ ​ pipeline transport, based on the American experience and to offer Mendeleyev, and in 1878 Shukhov built the first oil pipeline from Baku to the Russian refineries.

At the initiative of Mendeleev in the years 1896-1906 the first main product pipeline of 200 mm diameter was designed by Shukhov, 833 km long for pumping kerosene from Baku to Batumi, which has become the largest pipeline in the world. In 1910-1913, the oil pipeline " Grozny - Makhachkala" diameter 200 mm, length of 162 km. After 1925 to build a pipeline of 250 mm diameter: " Baku - Batumi" length 834 km, " Grozny - Tuapse" length of 49 km. In 1931 it built product pipeline with a diameter of 300 mm " Armavir - Nikitovka" 445 km long, and by 1941 - " Makhachkala - Grozny", " Guriev - Orsk", " Malgobek - Grozny", etc..

During the Great Patriotic War were built product pipeline " Astrakhan - Saratov"., Benzinoprovod across Lake Ladoga, etc. In 1938-1943 gg few pipelines were built in the western part of Ukraine, where the overhead beam transitions systems are widely used.

HEAT TREATMENT OF MEAT

Meat processing, which will be further cook includes washing, removal of printing, cutting into pieces (about 2-3 kg). Bones, tendons, and the film is not removed. The prepared meat is placed in boiling, slightly salted water, bring to a boil and cook, keeping the temperature below 100 ° C. Broth should not be a rolling boil.

Cooking

Generally, meals prepared from boiled meat, less high-calorie and more affordable, as lean meat is used for cooking. Therefore, boiled dishes are widely used in dietary nutrition.

Cooking duration

It depends on the size of the piece and of the meats. Typically, cooking time is about 1 - 2.5 hours. During cooking, the meat is reduced in weight by 35%. To improve palatability and nutritional value improve dishes at the end of cooking add various roots. After cooking, the meat is removed from the broth and cut transversely into portions of muscle fibers. Also, portions can be cut with the bone (Brisket).

Fry-up

As already noted, fried foods boiled expensive, since they come from the best grades of meat, which have a high calorie, fat, and therefore, are not used in dietary cooking. Fry the meat in fat or without fat (on a Teflon-coated pans).

For roasting meat use in Class I, which contains a minimum quantity of connective tissue. Prepared meat fried in hot fat or a hot frying pan without fat, turning occasionally, not allowing it to burn. Finally, the preparation of meat dozharivayut over low heat or in the oven for 10 minutes. In the process of cooking the mass loss is about 26% (in the pre-breaded loss less).

Baking

Baked meat only the highest quality, without tendons and connective tissue typically meat young animals. Usually baked sufficiently large pieces of meat, 1-2 kg. Pre freed from flesh and grease films excess fat without browning skillet or in a hot oven, at times sprinkling water to the dish was not dry. Finally, the meat is brought to readiness at a lower temperature. Cooking time is 1 - 1.5 hours, depending on the type and grade of the meat pieces and sizes.

It is best to bake the meat in aluminum foil or parchment paper, pre-lubricated with oil (soy). During baking, aluminum foil or parchment paper sprayed with water. Also in the foil can be baked-products from minced meat. It is worth noting that the meat, baked in aluminum foil, distinguished by a special richness. During traditional roasting weight loss is approximately 40%, when baked in the aluminum foil are considerably smaller.

Quenching

Actually quenching includes two separate processes: frying and cooking in a small amount of water (under the hood). Semi-prepared foods fried in hot fat, then shift to a low shape with thick walls, pour a little water or broth and cook over low heat, covered, without letting the meat burnt.

When frying, for some reason contraindicated heated frying pan with Teflon coating, brush it with soybean oil and brown semi-finished on both sides, are constantly turning over, then shift into a special form for fire, pour a little water and stew covered until full readiness. If provided in the formulation of fat addition, it is placed at the very end of the extinguishing.

The sauce is prepared with a sauce of water (sour cream) and flour. First flour fried in a pan without fat to acquire golden then triturated with soy oil. Mass extinguishing decreases depending on the cooking time, the variety and the type of meat used, generally constitute 30-40% loss. At the meat to extinguish the permissible content of more connective tissue than in meat cooking.

№13 НҰ СҚ А/ВАРИАНТ