"Poached hake, portion 1-356" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Poached hake is a type of culinary preparation of fish in which it is not subjected to thermal processing in oil or its own juices. Poached hake can be prepared in various ways, but in this case we are talking about a dish that meets the requirements described in the collections of recipes for dishes and culinary products of food service enterprises under the name TTK (techno-technological card).

Techno-technological cards are developed for dishes, culinary products and culinary semi-finished products manufactured by enterprises themselves and included in the menus of public catering enterprises.

In the TTK they specify:

• the name of the product and the scope of application of the TTK;
• the list of raw materials used to prepare the dish and their quantities (net weight, kg);
• requirements for the quality of the raw materials;
• norms of raw material input by gross and net weight, g;
• a description of the technological process of production, rules for presentation and serving of the dish;
• quality and safety indicators;
• nutritional value (energy value), kcal;
• requirements for presentation, serving, sale and storage;
• the coefficient of waste and losses during cold processing of raw materials.

TTK are developed for each new dish, culinary item. The recipes included in this document must be approved by the head or deputy head of the public catering enterprise.

Poached hake can be prepared in various ways. As an example, here is one possible preparation method.

Ingredients:

• hake — 150 g;
• onion — 5 g;
• carrot — 5 g;
• parsley (root) — 3 g;
• vegetable oil — 5 g;
• garnish — 150 g;
• sauce — 75 g.

Preparation method:

Portion-sized pieces of fish, cut from fillet with skin and rib bones, are laid in a saucepan or on a baking sheet in a single row, skin side up. They are moistened with broth or water, add chopped root vegetables, onion, spices and braise for 10–15 minutes at a temperature of 85–90 °C.

The poached hake is served with the sauce and garnish.

Requirements for presentation, serving and storage:

Poached hake must meet the quality requirements provided in the technical regulations and/or normative legal acts of the Russian Federation.

Storage conditions and shelf life of specific dishes and culinary products are mandatory for organizations engaged in their production and turnover.

Information about these requirements must be included in the accompanying documentation and on the label or insert.

Nutritional value per 100 g of the dish:

• proteins — 16.0 g;
• fats — 6.3 g;
• carbohydrates — 0.0 g;
• calories — 136 kcal.

Please note that the values given may differ in different recipe collections.