The technical and technological map of pilaf represents all the norms and conditions in accordance with the established GOST 31987-2012. Pilaf with beef should be prepared according to a certain plan and from high-quality, fresh raw materials.
Requirements
All ingredients used, that is, food products and semi-finished products, must meet all the specified requirements described in the regulatory documents. They must have certificates confirming the quality and safety of products. Otherwise, all ingredients cannot be prepared, as they can cause serious harm to the human body.
Recipe according to the flow chart
For pilaf, it is necessary to prepare the ingredients:
- rice groats - about 52 grams;
- carrot - 20 grams;
- onions - 27 grams;
- vegetable oil - 19 grams;
- beef meat - 70 grams;
- greens - 6 grams.
The total mass of one serving, indicated in the technological plan of beef pilaf, is 250 grams. And the required number of BZHU: 27; 24.7; 47.2 grams. The total calorie content of the dish is 437 kcal per received mass.
Cooking technology and important requirements
Cooking process:
- The beef meat is cut into cubes or stripes, after which the mass is fried until a brown crust appears. The meat should be half-baked so that it comes in the process of preparing pilaf.
- Rice is moved, washed thoroughly. It must be soaked in water for 1.5-2 hours, so that most of the starch leaves the product. Ideally, you can soak it at night, and in the morning only rinse several times and begin cooking.
- Onion is finely chopped, after which it is sautéed with carrots in vegetable oil. Then everything is poured with hot water, brought to a boil.
- Add rice, meat and cook until rice is soft.
The finished dish is served immediately to avoid further damage. The most permissible shelf life is specified in SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01.
When pilaf is served on the table, the mass must be slightly loosened, put in a small slide on a plate and sprinkled with herbs. The required temperature of the dish is 65 degrees.
Pilaf should look crumbly, and all vegetables and meat should be evenly distributed over the rice. The output color is either white or orange, it all depends on the seasonings used. Unusual smells and tastes in the classic pilaf are not allowed.
Color and smell should be characteristic, inherent only to this dish, otherwise it will not comply with the current GOST.
Ready pilaf must be consumed either immediately or stored for a maximum of 24 hours at a suitable temperature.