The Soviet population in the thirties needed nutritious and inexpensive food. And this problem was partially solved by Mikoyan in 1936, providing citizens with a cheap, and most importantly, plentiful breakfast in the form Moscow hot cutlets, although not throughout the state, but only in Moscow and a number of other large Soviet cities.
1. How it all began
In order to supply the townspeople with high-quality semi-finished products on a permanent basis, they began to build special workshops - cutlet-packaging. At the existing meat processing plants, several automatic cutlet production lines were installed. Mikoyan bought them personally in the United States of America.
Impressed by the democratic, affordable fast food of this state, among which he is especially liked hamburgers, he launched the sale of ready-made cutlets in large Soviet cities, hot.
Initially, they were sold on slices of bread. The cutlet was served with pickled cucumber or mustard, depending on what the buyer liked more. At first, cutlets had a rather peculiar name - “Hamburger”. Over time, Mospishcheprom renamed them. Now it was already "Hot Moscow Cutlet". They began to sell them in 1937. Among the population, this product was very popular.
2. War and post-war years
The outbreak of the Second World War did not leave any chances for the development of this case, and it was not before. Therefore, cutlets in a bun were forgotten for an indefinite period of time. To be more precise, they were remembered after the first notorious American establishments opened.
After the end of the war, the production lines for the manufacture of minced meat products were launched again. But now they were sold in the form of semi-finished products, pre-frozen or chilled.
In 1965 the corresponding GOST 4288 was developed. According to him, cutlets were made exclusively from beef meat and fat. A few years later, in 1976, some changes were made to it - the composition of the cutlets was replenished with a large amount of bread. Two years later, in 1978, the amount of this ingredient, if a comparative analysis is carried out with the first GOST, more than doubled - from 13 grams per 100 g of the product to 28.
During the same period, partial changes were allowed in terms of the meat used. Instead of a certain percentage of beef, they began to add pork. The mass of the cutlet has become a little more - 124 grams, but the price has increased by a whole penny. In the regions, the price of one cutlet in 1978 was was eleven kopecks, and in the capital - twelve.
Naturally, the taste of the product was unified. Since any product, the same dumplings, sausages and, of course, cutlets should not have differed in taste anywhere in the country. Kiev, Astrakhan, Vladivostok - everywhere their taste was identical.
3. GOST for spices and cooking secrets
Over time, we decided to draw up GOST for the spice compositions used. They even developed a special table for such mixtures. It indicated each individual spice, the amount in grams. Each product had its own mix. For cutlets, she was number one.
In the USSR, meat for making cutlets was always taken from cuts of the 2nd and 3rd grade. It had quite a lot of connective tissue and veins, as well as a little beef fat. As for pork, it was also taken from cheap cuts with the same connective tissue, veins and fat, so that it was 75 percent meat and 25 percent fat. This ratio was considered correct. The fact is that such meat has the most pronounced characteristic meat flavor. That is why cutlets from the times of the USSR smelled so appetizing.
Meat cutlets made at the factory were supplied both to shops and to kindergartens, schools, canteens for students and the working class, cafes and restaurants. Cutlets were prepared according to a specially developed technology. First, they were fried until golden brown on both sides in a fat mixture, after which they were laid out on a baking sheet and hot water was added there. For ten pieces of cutlets, one hundred milliliters of liquid was added. A baking sheet with cutlets was sent to an oven preheated to 90 degrees for forty to sixty minutes so that they would bake. This time was enough for them to become lush, juicy and smell amazingly appetizing.
4. Recipe for Soviet cutlets
It is immediately worth noting that they have a recognizable characteristic taste due to spices. If you add exactly the spices listed in the recipe to the minced meat, then in the end you will get cutlets from the USSR. All ingredients must be chilled first. Both milk and meat are taken from the refrigerator. After cooking, the minced meat will also need to be placed in the refrigerator for at least two hours. Ideally, leave it there overnight. You can go the other way: make minced meat in the morning, and cutlets in the evening.
Ingredients:
- beef of the second and third grade - 500 grams;
- fatty pork - 500 grams;
- wheat bread without crusts - 300 grams;
- onions - 120 grams;
- garlic - 10 grams;
- milk - 250 milliliters (fat content from 3.2% to 6%);
- salt - 18 grams;
- ground black pepper - 3 grams;
- nutmeg - 1 gram;
- ground cardamom - 1 gram;
- breadcrumbs - 150 grams;
- vegetable oil - 80 milliliters;
- butter - 20 grams.
The bread is soaked in milk and then placed in the refrigerator. There, during the preparation of minced meat, he will have time to get wet, but will not heat up. To twist the meat in a meat grinder, you need a fine grate. If it is not there, the minced meat must be passed through a meat grinder twice, after which the onion and garlic are twisted. Bread needs to be squeezed out and also passed through a meat grinder.
Add spices and salt to the minced meat, pour in the milk in which the bread was soaked, and mix it all well. You should get a completely homogeneous mass. For kneading, you can use a combine or do everything manually, from time to time beating the minced meat on the work surface. The kneading process should take at least eight to ten minutes.
After that, the minced meat is transferred to a container or bowl, always with a lid. If there is no lid, you can cover with cling film and place in the refrigerator. This is necessary for stabilization. After the time has elapsed, the minced meat is divided into cutlets (in portions). For convenience, hands should be moistened in cool water. According to the standard, the weight of one cutlet is 120 grams. From the cooked minced meat you get fourteen cutlets. Now they need to be rolled in breadcrumbs.
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Fry cutlets in vegetable oil in a deep frying pan on both sides so that they become rosy. Then water is added to the pan, approximately half a glass. The fire decreases, and the cutlets continue to stew for about ten minutes. Then butter is added to the pan and left on fire for about the same time. It is recommended to serve cutlets with a side dish, cucumbers, both fresh and salted, baked vegetables.
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A source: https://novate.ru/blogs/011021/60729/