The quality of culinary products. Practice Report: Preparing and Dispensing Egg Dishes Health Benefits of Tea and Coffee

480 rub. | 150 UAH | $7.5 ", MOUSEOFF, FGCOLOR, "#FFFFCC",BGCOLOR, "#393939");" onMouseOut="return nd();"> Thesis - 480 rubles, shipping 10 minutes 24 hours a day, seven days a week and holidays

Irinina, Olga I. Development of technology and range of culinary products with functional properties based on minced fish: dissertation... candidate of technical sciences: 05.18.04 / Irinina Olga Ivanovna; [Place of protection: St. Petersburg. state University of low temperatures. and food technologies].- St. Petersburg, 2011.- 230 p.: ill. RSL OD, 61 11-5/1720

Introduction

1. The state of the problem for the production of culinary products with functional properties based on minced fish 10

1.1 Characteristics of fish raw materials 10

1.2 The role of functional ingredients in formulating food combinations 14

1.3 Ways to increase the nutritional value of culinary products based on minced fish 19

1.4 Technological factors affecting the structural and mechanical properties and quality of minced fish 24

1.5 Characteristics of ingredients for the creation (design) of minced products of increased nutritional value 33

1.6 Modern requirements for the optimization of culinary recipes 40

2. Objects and methods of research, setting up an experiment

2.1 Objects of study 50

2.2 Research methods 52

2.3 Setting up the experiment 57

3. Development of formulations and technology of fish and vegetable masses with functional properties based on minced fish

3.1 Analysis of fish raw materials 59

3.2 Preparation of functional ingredients 63

3.3 Development of basic recipes and technology of fish and vegetable masses 69

3.4 Development of an assessment scale for quality indicators of fish and vegetable masses and semi-finished products from them 74

3.5 Optimization of multicomponent fish and plant masses by amino acid composition 77

3.6 Evaluation of the fatty acid composition of multicomponent fish and plant masses 87

3.7 Study of the effect of vegetable additives on the change in peroxide value during heat treatment fish semi-finished products 90

3.8 Determination of the functional and technological properties of fish and plant masses 92

3.8.1. Evaluation of the rheological parameters of fish masses with various ingredients 93

3.8.2 Investigation of the adhesive properties of fish and vegetable masses 95

3.8.3 Study of water-retaining (WHR) and fat-retaining capacity (FHR) of fish and vegetable masses depending on the type of ingredients 97

4. Development of recipes and technology for culinary products with functional properties based on minced fish

4.1 Marketing research 102

4.2 Development of recipes, technology and range of semi-finished products and finished products 104

4.3 Organoleptic evaluation quality of culinary products 109

4.4 Nutritional value of culinary products from fish and vegetable masses 112

4.5 Evaluation of the nutritional value of culinary products from fish and vegetable masses with functional properties for compliance with the balanced nutrition formula 116

4.6 Safety performance of culinary products with functional properties 121

4.7 Development of regulatory and technological documentation 124

Findings 128

References 130

Applications 143

Introduction to work

. The relevance of the work.

In order to improve the nutrition structure of the country's population, it is necessary to create new products with a directed change in the chemical composition that meets the needs of the human body. The need to expand the range and increase the volume of production of fortified products is provided for by the main directions of the national concept "Healthy Nutrition Policy in Russia", approved by the Government of the Russian Federation.

An actual solution for the production of functional products is the use of raw materials of animal and vegetable origin, which, as a result of technological influences, form a homogeneous system with a directionally formed composition.

Among the products of animal origin, fish occupies a significant place in human nutrition. Fish proteins have a high biological value, are easily digested and absorbed by the body. Fatty acid, mineral, vitamin composition is largely determined by the type of fish. A promising direction in fish processing is the production of minced fish. The technology of its production allows the use of non-standard fish with mechanical damage, cutting defects. The expansion of the production of minced meat and products from it on an industrial scale is facilitated by the availability of modern technological equipment.

Problems for technologists in the production of minced fish and products based on it
the works of a number of domestic and foreign scientists are devoted, incl. L.S. Abramova,
L.S. Baydalinova, V.M. Bykova, T.M. Boitsova, L.I. Borisochkina,

A.T. Vasyukova, O.I. Kutana, G.V. Maslova, A.M. Maslova, T.M. Safronova, L.T. Serpupina, V.V. Shevchenko and others.

The main research is aimed at the use of additional components in minced meat in order to improve technological, structural and mechanical properties, increase the level of certain nutrients (protein, minerals, dietary fiber, etc.), increasing the shelf life.

The accumulated experience and modern data of nutrition science make it possible to create multicomponent structures with the simultaneous use of several types of raw materials with functional properties (cereals, vegetables, vegetable oil, skimmed milk powder, etc.).

Thus, the development of recipes and technology for culinary products of a complex raw material composition based on minced fish with several components of natural origin, mutually enriching, complementing the chemical composition of each other, is an urgent task.

Purpose of the study- development of recipes and technology for culinary products enriched with macro- and micronutrients based on minced fish. To achieve this goal, the following tasks were set: - to justify the choice of the main raw material and additional components with functional properties;

Develop optimal technological regimes for the preparation of cereals and vegetables
for combined fish and plant masses;

set the amount of input components based on the optimization of amino acid, fatty acid and mineral composition;

determine the effect of the introduced components on the organoleptic, physico-chemical and structural-mechanical properties of fish and plant masses;

to develop basic recipes and technology for fish and vegetable and fish and cereal masses based on pollock minced meat;

to develop an assortment, recipes and technology of culinary products based on pollock, pink salmon, pike minced fish;

Conduct comprehensive studies of the quality of finished products in terms of organoleptic, physico-chemical and microbiological indicators;

Develop a set of technical documentation.
Scientific novelty of the work:

theoretically substantiated and experimentally confirmed the feasibility of using vegetable and cereal components to increase food, incl. biological value of molded culinary products based on minced fish;

the possibilities of an integrated approach to the optimization of the developed recipes of molded culinary products in terms of amino acid, fatty acid and mineral compositions are shown, in accordance with With modern requirements of nutrition science; the possibility of using a computer program to create recipes from fish, vegetables, cereals, cereal flour, skimmed milk powder, optimized for amino acid composition;

The dependences of the degree of swelling of cereals (cereal flour) on
water temperature and soaking time;

Equations have been made that characterize changes in the dependence of stickiness, water-retaining capacity (WHR) and fat-retaining capacity (FHR) on the number of introduced components with functional properties; - data were obtained on the effect of the composition of vegetable and fat compositions on the degree of lipid oxidation with various methods of heat treatment of fish and vegetable semi-finished products;

The influence of components with functional properties on the organoleptic, physico-chemical, technological, structural and mechanical indicators of the finished product has been established.

The practical significance of the work. Recipes and technology for the production of molded fish and vegetable and fish-groats culinary products with functional properties have been developed, taking into account industrial production. The possibility of producing a wide range of minced fish products with the addition of vegetable components based on basic recipes is shown.

A set of technical documentation for the production of fish and vegetable and fish meal (fish meal) culinary products was developed and approved: TU 9266-001-00000000-07 “Fish vegetable and fish meal products. Semi-finished meatballs, chilled and frozen. Technical conditions” and technological instructions for them; project TU "Fish-vegetable and fish-meal culinary products".

Quality cochrole methods are proposed cutlet masses but rheological characteristics (VUS. ZhUS, PYS, effective viscosity).

The recipes and technology of culinary products were adapted to high-performance modern equipment of the newly built plant for school litanies "Concord-Culinary Line" (located in the Leningrad Region).

Technological and technological maps for new types of culinary products (cutlets, meatballs, fish bread, etc.) from fish and vegetable and fish and cereal masses were developed and submitted to the Department of Social Nutrition under the Government of St. Petersburg for practical use in educational institutions cities.

The production approbation of the developed products was carried out at the Concord-Kulinarnaya Liniya food plant in St. Petersburg, in the school canteen of the Novinka food plant, the canteen at the Vladimirtepdomontazh production enterprise, the refectory of the Bogorodits-Rozhdestvensky Monastery of G. Vladimir. The products were highly appreciated by specialists, approved and recommended for use in catering establishments, which is confirmed by the protocols of production studies, acts of tastings, acts of implementation.

The social effect of the work performed is determined by the expansion of the range of culinary products of increased nutritional value, which has dietary and therapeutic and prophylactic properties, as well as the saving of fish raw materials. Approbation of work. The work was carried out in accordance with the subject of the research work of the Department of Technology and Catering of the GOU VPO SPbTEI "Improvement of catering in educational institutions of St. Petersburg" and within the framework of an economic agreement with the Department of Social Nutrition under the Government of St. Petersburg.

The main provisions of the work were reported and discussed at the I-V All-Russian forums "Healthy nutrition from birth: medicine, education, food technologies", St. Petersburg, 2006-2010; at scientific and practical conferences following the results of research of the faculty of GOU VPO SPbTEI (2008, 2009, 2010); at the International Conference with elements of a scientific school for youth "Innovation Management in Trade and Public Catering", dedicated to the 80th anniversary of the State Educational Institution of Higher Professional Education SPbTEI 24-25.11.2010, Technological College of Nutrition (2006-2007); at a seminar of practical workers of school canteens, factories school meals in the Department of Social Nutrition of St. Petersburg. Provisions for defense:

Theoretical forecasting and experimental selection of components included in the combined fish and plant masses; determination of their functional and technological properties and optimization of preparation methods; - the results of the analytical, theoretical and experimental substantiation of the optimal ratio of the components of the model mince system; - science-based recipes and technology of fish and vegetable and fish-groats (flour) masses;

Assortment, recipes and technological schemes for the production of culinary products based on minced fish, its nutritional and biological value, safety indicators.

Applicant's personal contribution. The author of the thesis independently reviewed the literature, selected research methods, conducted experimental studies, processed and analyzed experimental data. Publications. According to the results of the dissertation work, 9 printed works were published, including 1 article in the publication recommended by the Higher Attestation Commission of the Russian Federation. The structure and scope of the dissertation. The dissertation work consists of an introduction, an analytical review of the literature, an experimental part, conclusions, a list of references and applications. The material is presented on 128 pages, contains 38 tables, 27 figures. The list of literary sources includes 236 titles of domestic and foreign authors.

The Role of Functional Ingredients in the Development of Composite Foods

The beginning of the 21st century is characterized by an increase in the attention of scientists to nutrition problems. Interest in them is caused by a sharp deterioration in the environmental situation throughout the world in the second half of the last century, associated with technological progress, which also affected the qualitative composition of food consumed by humans. In most regions, bakery, cereal and pasta products, potatoes predominate in the structure of the population's diet, with an extremely low level of consumption of meat, fish, eggs, vegetables, fruits, and dairy products. As a result, with a lack of proteins of animal origin, a carbohydrate model of nutrition is formed that does not correspond to the physiological needs of the body.

Characteristic for the nutrition of the population of the Russian Federation is excessive consumption of animal fats, as well as a deficiency of polyunsaturated fatty acids. All these factors contribute to the development of atherosclerosis, coronary heart disease, myocardial infarction, hypertension, strokes, which are called the term "diseases of civilization". These diseases are the cause of early and high mortality population. .

Micronutrients are not enough in the diet of socially unprotected segments of the population, and therefore anemia and diseases associated with iodine deficiency are widespread.

According to the latest data, in order to fully satisfy vital needs, human food must contain more than 600 groups of various macro- and micronutrients, including over 20 thousand different food compounds of plant, animal and microbial origin.

In order to eliminate or reduce the severity of deficiency in food components, various biological active additives to food (BAA), and later functional food products (FPP). These include products that daily use have the ability to maintain and regulate physiological functions, biochemical and behavioral reactions, maintain and improve the physical and mental health of a person, and reduce the risk of diseases. In accordance with GOST R 52349-2005, the term “functional food products” (FPP) is understood to mean such food products that are intended for systematic use as part of diets by all age groups of a healthy population in order to reduce the risk of developing diseases associated with nutrition, preserve and improve health due to the presence of physiologically functional food ingredients in their composition.

A food product can be classified as a functional food (FFP) if the content of a biodigestible functional ingredient in it is in the range of 10-50% of the average daily requirement for the corresponding nutrient.

It should be borne in mind that the limitation of the quantitative content of the functional ingredient in the FSP is due to the fact that similar products intended for continuous use as part of conventional diets, which may include other food products with varying amounts and ranges of potential functional ingredients. The total amount of functional nutrients that are bioavailable in the digestive tract entering the body should not exceed the daily functional needs of a healthy person, since this may be accompanied by the occurrence of undesirable side effects.

The characteristics of human nutrition in the 21st century will include the use of four areas of food in the diet: -traditional natural products; - natural products of a modified (given) composition; - biologically active additives; - genetically modified natural products.

In the XXI century, the science of nutrition is developing in the direction of individualization of the genetic structure of the human body. It can be expected that the further development of nutrition will follow the path of creating an individual genetic passport for each person and an individual diet based on it. This is especially important due to the fact that the development of health care determines the state of health of the population no more than 10-12%, 50% - determines the way of life of a person, 25% - environmental conditions, 15% - hereditary factors.

The need and possibility of the emergence and development of a new concept of nutrition, namely functional nutrition, is due to many factors: - factors associated with changes in the health status of the population; - factors due to technological advances; - factors determined by the development of scientific knowledge; - factors associated with changes in the environmental situation and the widespread use of factors of adverse effects on the body; - factors associated with a change in the nature of the diet of modern man; Modern man, in connection with the change in the nature of labor activity, spends 2-3 thousand kcal per day. As a result, the need for the quantity food products. However, the need for vitamins and minerals is associated with biochemical processes in the body and is not compensated by a reduced amount of food.

Characteristics of the ingredients for the creation (design) of minced products of increased nutritional value

As already noted in paragraph 1.3, traditional raw materials such as vegetables, cereals, vegetable oil, SOM, etc. are used to increase the nutritional value of minced fish.

Vegetables are low in calories; with a significant amount of fiber, they are a source of pectin substances that absorb and remove excess cholesterol from the body, toxic substances of organic and inorganic nature, and participate in the metabolism of bile acids. It has been established that the intake of pectin substances helps to reduce the concentration of lipids in the liver and blood.

Vegetables contain carotenoids - fat-soluble natural pigments, the most important of which are lycopene, alpha-, beta-carotenes, cryptoxanthin, zeaxanthin. Carathioids affect metabolism, have antioxidant properties, are phytoprotectors, immunomodulators, and help maintain reproductive processes. A number of compounds (beta-cryptosanthin, alpha, beta-carotenes) have A-vitamin activity. The anthocyanins contained in vegetables are involved in redox processes in the human body and have a weak antiseptic effect. Their role in the prevention of oncological, cardiovascular diseases, diseases associated with the aging process, protection of the retina from degenerative changes and visual impairment has been revealed.

Vegetables are a source of biologically active compounds with antioxidant properties - bioflavonoids. Flavonoids belong to the C6-C3-C6 series, i.e. their molecules have two benzene nuclei (A and B) linked by a three-carbon fragment. Flavonoids prevent oxidative DNA damage by binding superoxide anion, singlet oxygen, peroxy radicals, stabilizing free radicals. These substances, exhibiting an antioxidant effect, protect ascorbic acid and adrenaline from oxidation, reduce capillary fragility, and participate in redox processes. Flavonoids reduce the risk of developing cardiovascular diseases, have antiviral activity, and have the ability to induce phase II enzymes of the biotransformation of foreign substances in the liver. The immunostimulating effect of flavonoids has been revealed, in connection with which, in recent years, scientists have been studying the anticarcinogenic effect of flavonoids.

Vegetables are a source of dietary fiber (cellulose, hemicellulose, protopectin), the preventive orientation of which ensures the functions of the gastrointestinal tract, pancreas, improves blood biochemical parameters. Dietary fibers stimulate the development of beneficial bifidobacteria and lactobacilli, enhance digestion and absorption of various nutrients, lower blood cholesterol levels, and lower blood glucose levels in diabetic patients. In addition, dietary fiber has a minimum calorie content. The daily requirement for dietary fiber for an adult is -30 g, for children -15-20 g, which is equivalent to 1.3 kg of fresh salads and fruits or 800 g of bread. The most common vegetables are carrots, beets, white cabbage. Table 1.2 shows the data on their chemical composition.

Grain and products of its processing is, along with vegetables, one of the products most often used as functional additives. In many countries of the world (Great Britain, Norway, Finland, USA, Peru, etc.), it is through grain and its processing products that large-scale programs are implemented to improve the health of the population. Traditional grain processing technologies do not provide the human body with a balanced diet, which leads to a number of diseases, primarily of the gastrointestinal tract.

An analysis of previously created product formulations for various population groups, a contingent of patients with various types of diseases showed the priority of developing a range of products based on natural sources of micronutrients - grains of wheat, rye, oats, which are characterized by the highest bioavailability compared to synthetic additives. In this regard, in recent years, much attention has been paid to cereals as a natural source of physiologically active functional ingredients (PI), since it has been found that regular consumption of whole grains, bran, coarse flour, cereals improves the activity of the nervous and cardiovascular system, bowel function, restores the structure of the skin, prevents the development of a number of chronic diseases.

Whole grains of cereals are rich in easily digestible proteins, carbohydrates, fats, vitamins (groups B, PP, folic acid, E, A, etc.), minerals (calcium, potassium, sodium, magnesium, copper, zinc, phosphorus, iron), dietary fiber, etc. Cereals have a relatively low content of alkaline ash elements (calcium and magnesium) and high content phosphorus. The ratio Ca: P: Mg for buckwheat is 1: 14.9: 10; for buckwheat flour - 1: 5.95: 1.14; For oatmeal- 1:5.45:1.8; for oatmeal - 1: 6.25: 1.96, which does not correspond to the balanced nutrition formula 1: 1: 0.4.

Optimization of multicomponent fish and plant masses by amino acid composition

Frozen fish used in the production of chopped products, due to the denaturation of a significant part of muscle proteins, has a low water-holding capacity and does not provide a stable yield of finished products. The walleye pollock is especially low in HSL (Table 3.2.) As noted in literature review, the indicators of VUS and ZUS depend on the pH of the medium. In this regard, functional and technological indicators were determined for the developed masses with established FD quotas (34.8% of vegetable and fat compositions, 10.5% of bone mineral supplements, 12% of cereals or 12.9% of cereal flour, 16% of SOM) (table 3.16). The conducted studies have shown a positive effect of all FDs on VUS and ZUS for minced pollock.

VSL for all samples increased by 1.7-2.2 times compared with the traditional formulation (control). Moreover, for samples of minced meat with a vegetable-and-fat composition, this indicator is somewhat higher, which is associated with the presence of a moisture-retaining component - dry mashed potatoes, as well as a shift in pH to the alkaline side. Comparison of the pH value and WHC shows a strong (0.89) correlation between the nature of the change in pH and WHC, which is consistent with the literature data.

An increase in the WHC of pollock minced fish ensures a reduction in losses during heat treatment (frying) up to 2.3 times compared to the traditional recipe.

The increase in WHC in minced compositions with cereals and flour is explained by an increase in the protein content (up to 118.7-143.8%) due to the introduction of cereals and SOM and the state of the protein - in the form of a dry structureless gel, as well as due to swelling starch polysaccharides. Such proteins are able to absorb and retain up to 200% moisture even at low temperatures.

There is an opinion that there is no correlation between WHC indicators and the mass fraction of starch, because starch does not swell in cold water. In mince compositions, cereals and flour were introduced after thermostating at temperatures close to gelatinization. Therefore, with the growth of starch-containing components, an increase in WHC is observed precisely due to swelling starch polysaccharides. An increase in VUS contributes to the strengthening of the structure, as evidenced by an increase in PNS by 10-77% (see Table 3.14).

The protein in minced fish is in a hydrated state, which contributes to the formation of emulsion systems (protein: fat: water). Consequently, most of the fat added to the product will be in the form of an emulsion, which allows it to remain in the structure of the product after heat treatment.

Of the presented in table. 3.16 of the data, it can be concluded that the VSL of all samples is higher than the control one: for vegetable compositions by 1.2-1.5 times, for cereals (flour) - by 1.6-2.2 times and correlates with VSL indicators. A significant correlation dependence of -0.72 was established between the indicators of VUS and VUS. For vegetable compositions, the increase is due to the high content of pectin, for cereals - partially gelatinized starch. In minced meats with vegetable-and-fat compositions, the stabilization of the yield and better preservation of fat is facilitated by the introduction of dry potato semi-finished product into the recipes. Loss during heat treatment is less than that of the control sample. High correlation dependences have been established between the indicators of WSS, WSS and losses during heat treatment due to the introduction of starch-containing and collagen-containing raw materials.

The equations of mathematical dependences of stickiness on the LUS and the amount of functional additives introduced are obtained; stickiness from VUS and the amount of functional additives introduced.

The processing data of the multifactorial experiment and the mathematical dependences of stickiness on VSL and VSL are presented in Appendix 4. The results of the multivariate experiment are presented in the form of graphs of level lines (Fig. 3.18), where each curve corresponds to a certain value of the resulting factor.

With this form of data presentation, they can be given a certain technological meaning: in Fig. A) all values ​​of the VHS correspond to the same value of fat content for a certain level of stickiness. The exception is the zone near the 20% fat content, which gives the same stickiness at several values ​​of the VHS. Thus, the introduced vegetable-and-fat composition in the amount of 34% by weight of the semi-finished product makes it possible to provide the highest characteristics of semi-finished products and products from them. The proposed mathematical dependencies allow you to control this parameter during the technological process. The obtained structural and mechanical quality indicators (Table 3.14) can be used in the development of regulatory and technical documentation for products from minced fish in centralized production.

On the basis of the conducted studies of the influence of ingredients with functional properties on organoleptic, structural and mechanical parameters, nutritional value of multicomponent systems based on minced fish, basic recipes for fish and vegetable and fish and cereal masses were developed and tested (Table 3.17).

Development of recipes, technology and range of semi-finished products and finished products

Based on the results of the implementation of the scientific concept, the theoretical and experimental studies carried out, the technical documentation was developed and approved: “Fish and vegetable and fish meal products. Semi-finished meatballs chilled and frozen. Specifications. TU 9266-001-00000000-07" and technological instructions for their production.

The developed documentation received a positive sanitary and epidemiological conclusion issued by the Office of the Federal Service for Consumer Rights Protection and Human Welfare in the Vladimir Region No. 33.VL.01.926.T.000549.10.07 dated 11.10.07.

The proposed recipes and technologies have been introduced into the practice of social catering enterprises in Vladimir and the Concord culinary factory in St. Petersburg. TU, TI, sanitary and epidemiological conclusion, production study certificates, tasting certificates, implementation certificates are given in Annexes 1 and 6. The production of chopped semi-finished products is the most common type of processing of raw fish, due to a simple technological process, low cost, high profitability and increased demand consumers.

The cost of raw materials is the most significant component, therefore, the calculation of the cost was made on the basis of raw materials, as the most expensive part. In table. 4.14 and 4.15 are the calculated data on the cost of fish and vegetable and fish and cereal semi-finished products. The cost of semi-finished products was determined on the basis of the current wholesale prices of enterprises-suppliers of the public catering network in Vladimir, established on 01/01/2011.

The calculation of the cost of products according to the traditional recipe was carried out using water. The recipe calls for the use of milk or water. When using milk, the cost of a semi-finished product increases from 6-82 rubles to 7-92. The calculations performed showed that the cost of semi-finished products of the developed culinary products is slightly higher than the cost of products prepared according to the traditional recipe, with a significant increase in nutritional, biological value, more stable structural and mechanical parameters. Thus, the calculations carried out confirmed the socio-economic feasibility of using the developed recipes for minced fish culinary products, first of all, when catering to organized groups. 1. Recipes for a wide range of molded fish and vegetable culinary products, technological schemes for their production, including industrial ones, have been developed. 2. An organoleptic evaluation of the finished product was carried out, its toxicological and microbiological safety was confirmed. For the developed range of culinary products, the correspondence of macro- and micronutrient compositions to the balanced nutrition formula was calculated. 3. Using the method of computer simulation, the ratio of components in the model recipes was determined, which ensures maximum balance essential amino acids in proteins. For the composition fish:cereals (flour):skimmed milk powder, this ratio was (%) - 68:12(12.9): 16. 4. The functional and technological properties of the main raw materials and additional components that form the structure of fish and vegetable masses were studied. For fish and vegetable masses, the WSL was 78-79%, the WSS was 36-46%, the mass loss during heat treatment was 7.0-9.0% (control-16.3%); for fish and cereal masses: VUS-67-70.5%, ZhUS-50-67%, weight loss during heat treatment-5.8-11.3%, depending on the type of cereal (flour). 5. Structural and mechanical parameters for fish and vegetable masses have been determined, providing the necessary formability of semi-finished products: for fish and vegetable masses - effective viscosity 710-730 Pa s (grad 1 s "), PNS -232-242 Pa, stickiness -73-75 Pa; for fish and cereals - effective viscosity 880-890 Pa s (grad 1 s1), PNS -267-360 Pa, stickiness -85-125 Pa. b. 77% (to the initial weight) at a temperature of 70C for 30-40 minutes 7. The maximum possible quota of vegetable oil in the vegetable-fat composition has been established, which contributes to the optimization of the fatty-acid composition of fish and vegetable masses - 13.8% by weight of the semi-finished product or 24% to the weight of the fish.

Walter, Gennady Friedrichovich

“Let food be your medicine, otherwise medicine will become your food,” said Hippocrates. This idea is also reflected in many other ancient teachings about health, healing and longevity. One of them is Ayurveda - Vedic medicine, a science with more than five thousand years of history, successfully practiced to this day. Ayurveda includes the teaching of cooking with spices.

Unfortunately, at present, we have almost lost the culture of using spices, knowledge of their properties and capabilities. Therefore, our food is not very tasty, even coarse - only salty, only spicy, only sweet. As for the medicinal properties of spices, today even less is known about them than about culinary ones. Spices have a wonderful ability to be a bridge to health.

When using the term “spices”, one must keep in mind that spices and seasonings in a narrow culinary sense are opposite terms. The difference between spices and seasonings is, in general, that spices are not used separately and are not actually a full-fledged dish (although some, for example, fresh herbs or root crops, can be consumed separately), while seasonings can be used separately to a certain extent. , although not all. Spices only emphasize the overall taste of the dish, bring in new nuances, while seasonings themselves are a component of the dish as a whole, creating its taste. Some spices (mainly root crops) can also be used as seasonings, for example, celery root - the dried root is used as a spice in the preparation of soup, it is also raw or thermally processed as an ingredient in a salad or a base for mashed soup. It should also be noted that the word spices is also not a synonym for the word spices: spices in culinary practice and everyday life are called a certain set of the most common and used spices (pepper, bay leaf, etc.) and seasonings (salt, sugar, mustard, etc.). P.).

Indian cooking is unthinkable without the use of spices, spices, herbs and seasonings. Spices are the roots, bark and seeds of some plants, which are used either whole, or in crushed form, or in powder form. Herbs are fresh leaves or flowers. And as seasonings use such flavor additives like salt, citrus juice, nuts and rose water.

In the framework of this article, we will talk specifically about the spices most often used in Vedic cooking, about their beneficial culinary and healing properties. So let's go alphabetically.

Anise

Anise has long been known not only as a folk remedy. It is used as a spice in many culinary dishes. Anise is similar to fennel, but spicier and hotter. Anise fruits are used, containing a large amount of vitamin C, minerals, fats and proteins. As a rule, anise is added to a variety of pies, gingerbread, cookies, muffins, pancakes, soups, puddings, as well as when pickling cabbage and cucumbers.
Anise fruits have an expectorant, antispasmodic, antimicrobial effect, improve digestion, stimulate the liver and pancreas; have a mild laxative effect, have a diaphoretic and antipyretic effect, and also increase the secretion of milk in lactating women.

Basil

Basil is the favorite plant of the Indian god Vishnu. Even in ancient times, it was believed that this magical plant has healing properties. And eating the leaves, saves from the bites of poisonous snakes and scorpions.
Basil is native to Africa, the Pacific Islands and tropical Asia. In Europe, it began to be used in the 16th century. Often used with marjoram, parsley, rosemary, savory, mint and tarragon. Basil is used as a salt substitute in various diets that forbid regular salt. Dishes with tomatoes, cucumbers, beans, peas and zucchini are not cooked without basil. Particularly wonderful and tasty are tomatoes flavored with this fragrant seasoning and poured with olive oil. Cultivating is quite simple, you can even grow it in a city apartment on a windowsill.

Vanilla

The fruit of the Vanilla planifolia tree is a liana with a terribly long-term, long-lasting herbaceous stem breaking on trees, forming innumerable aerial roots. Grows in tropical rainforests of Mexico, Panama, Antilles. Vanilla tastes bitter, which is why before use it is scrupulously ground into powder in a porcelain mortar together with powdered sugar. Then this vanilla sugar can already be used. For its preparation, 1 stick of vanilla is charged for 0.5 kilograms of sugar. Vanilla is injected into the dough immediately before heat treatment, into puddings, soufflé, compotes, jam - immediately after their preparation. Biscuits and cakes are soaked in vanilla syrup after cooking. The main products from natural vanilla: Vanilla powder - a powder from dried and ground vanilla pods, it keeps good health when heated strongly and is therefore used in bakery and confectionery production. Vanilla does not idolize other spices and spices - perhaps only saffron and cinnamon are in harmony with it.

Carnation

These dried flower buds of the tropical clove tree (Myrtus caryophyllus), shaped like nails, have always formed the basis of the spice trade. Clove oil has antiseptic properties and a strong aroma. It is believed that the custom of "chewing a clove" when addressing the emperor originated in China. In England, during the reign of Elizabeth I, courtiers also had to chew cloves in the presence of the queen.
A good clove should be oily to the touch and have a reddish-brown color. As cloves age, they dry out, shrivel, and largely lose their flavor. As a spice, cloves are used mostly whole, less often ground, for obvious reasons - ground cloves quickly lose flavor. When using this spice, it should be taken into account that heat treatment leads to a partial loss of aromatic properties and an increase in bitter taste. Roasted in a dry frying pan and crushed, cloves are part of garam masala.
Clove improves digestion, purifies the blood, strengthens the heart, and also acts as a local pain reliever for toothache. clove oil is known as an excellent antiseptic, a remedy for relieving breath and toothache, as well as a remedy for respiratory diseases.

Ginger

This light brown knotted root of Zingiber officinalis is used in all kinds of Indian dishes. Pungent in taste, ginger root belongs to the category of "hot spices" that kindle the "fire" of digestion and improve blood circulation. Such a combination of taste and medicinal qualities, like that of ginger, cannot be found in any other spice, and even recognized medicinal plants sometimes give way to ginger. As a medicinal product, ginger has a long list of properties. Especially useful in cold climates.
Try to buy fresh, smooth, not shriveled, dense to the touch and low fiber ginger. Before chopping, grating, cutting or chopping ginger to make a paste, it must be peeled by scraping it off with a sharp knife. To grate ginger, use a fine metal grater. Ground dry ginger cannot replace fresh, because it has a completely different aroma and taste. Dried ginger (sont) is spicier than fresh ginger, so it is recommended to soak it before use. (One teaspoon of dried ginger equals one tablespoon of grated fresh ginger.)
Ginger belongs to the same family as bananas and is considered the most beneficial of all spices. Japanese scientists came to the conclusion that the use of this spice reduces blood cholesterol, so if you eat fatty foods, then ginger must be in your diet. And Danish doctors have found that ginger relieves pain in rheumatism, helps with the deposition of salts and does not give any side effects. In addition, ginger stimulates the work of the entire digestive system helps to get rid of toxins.

Cayenne pepper

A powder made from dried red hot peppers, commonly referred to as "red ground pepper". This spice makes food spicy. Apply to taste.
Cayenne pepper perfectly cleanses the body of toxic substances that delay the flow of oxygen and make you feel tired and irritated. It also supplies the body with sulfur and stimulates its vital activity in such a way that a feeling of additional vitality and energy is created. In addition, cayenne pepper is used to improve appetite and digestion, and increases resistance to colds. It also has a healing effect on high blood pressure, diabetes, hangover syndrome, arthritis, asthma, kidney infections, fistulas and respiratory diseases.

Cardamom

Belongs to the ginger family (Elettaria cardamomum). Its pale green pods are mainly used to flavor sweet dishes. Cardamom seeds are chewed to refresh the mouth and stimulate digestion. White cardamom pods, which are nothing more than sun-dried greens, are easier to come by, but less flavorful. If you used whole pods in cooking, remove them from the dish before serving, and if you caught them while eating, then put them on the edge of the plate - they should not be eaten whole. If the recipe only calls for black cardamom seeds, which have a sharp taste, then remove them from the pods and crush them in a mortar with a pestle or on a board with a rolling pin. Ground cardamom seeds are also used to make garam masala. Fresh cardamom seeds are smooth and uniform black in color, while old ones become wrinkled and take on a grayish brown hue.

Coriander (cilantro)

The fresh leaves of Coriandrum sativum are as widely used in India as parsley is in the West. They are used not only to decorate dishes, but also to give them flavor.
Coriander, eaten, has a strengthening effect on the cardiovascular system. And the whole digestive tract will be grateful for the use of coriander seeds. As for the leaves (cilantro), it has a bright antiseptic and analgesic effect on stomach ulcers and gastritis. Its choleretic effect is also known. Both leaves and seeds of coriander improve intestinal motility and strengthen blood vessels.
Fresh coriander is worth looking for in the market, for it has a very peculiar taste. If you can't get coriander, you can replace it with parsley, but the smell will be different.

Cinnamon

Real cinnamon comes from the inner bark of the evergreen tree Cinnamomum zeylanicum. most valuable in palatability, but also the most expensive is Ceylon cinnamon. This tree is native to Sri Lanka and Western India. It has a characteristic delicate aroma and a sweetish, slightly pungent aftertaste. It goes well with many tart and spicy spices. Widely used in home cooking, often added to baked goods.
Buy thin, sun-dried cinnamon sticks. If you are using whole cinnamon sticks in chutney or rice dishes they must be taken out before serving. Instead of buying ground cinnamon sticks, buy whole sticks, toast them in a dry frying pan, and grind as needed.

Cumin

This spice is also called zira, or spicy cumin. Egypt, Syria and Turkey are considered to be the birthplace of cumin. In Europe, it has been known since the ninth century BC.
Whole cumin seeds (as well as ground ones) are best used fresh. If stored for a long time, cumin may develop a bitter taste.
Due to its peculiar spicy taste and aroma, cumin has a strong place in cooking and can be used in many dishes. It is added to fermented milk products to give a special smell and taste. Due to its antimicrobial properties, cumin is used for food preservation. Cumin is added to hot dishes at the very beginning of cooking (for example, it is fried in oil and only then the rest of the products are added).
Ground cumin can be seasoned with salads, dairy products, sandwiches, etc. It is advisable to add cumin to peas, beans, potatoes, cabbage. The spice calms the fermentation process in the digestive tract, relieves the feeling of heaviness when overeating. Cumin seeds are put in fried and stewed vegetables, in sauces and soups, as well as in pastries.
In addition to the beautiful palatability Cumin also has a number of medicinal properties. This spice is used for medicinal purposes in digestive disorders, diarrhea, abdominal pain due to accumulation of gases, hemorrhoids, chronic fever and kidney disease. Even in ancient times, it was used by women to increase the flow of breast milk during lactation.

Turmeric

Perennial plant Curcuma longa from the ginger family with large oval leaves, reminiscent of ginger. Plant height sometimes reaches 90 cm. It is the rhizome that is of value as a spice.
Turmeric owes its appearance in Europe to the great traveler Marco Polo. It was he who, in South China, discovered the striking similarity between saffron and turmeric, the latter being significantly inferior in price.
The root of all shades, from dark orange to reddish brown, but in dried and ground form is always bright yellow. It is used in small quantities to color rice dishes and to add a fresh, tangy flavor to vegetables, soups and snacks. Crushed turmeric retains the ability to color for a long time, but quickly loses its flavor. Turmeric must be handled with care as it leaves permanent stains on clothing and ignites easily.
According to Ayurveda, turmeric cleanses the blood, improves digestion, heals ulcers, helps with diabetes, and is used as a diuretic. When applied externally, turmeric cures many skin diseases and cleanses it. Recent studies have shown that turmeric is a powerful antidepressant that prevents blood clots and keeps cholesterol within acceptable limits.

Bay leaf

The leaves of an evergreen subtropical plant of the Laurel family, widely used as a spice.
In cooking, as a spice, fresh, but more often dried laurel leaves, fruits and powder are used. The main feature of the bay leaf is that even with prolonged and improper storage, it retains its properties. Recognized as a universal "soup" spice. Bay leaf is very good for potato dishes, it will be useful in marinades and when canning vegetables. Indispensable in the preparation of sauces. It should be noted that in large quantities, bay leaves can unpleasantly change the aroma of dishes, giving it a pungent smell. Long-term heat treatment of the leaves can give the dish a bitter aftertaste, so they should be added shortly before the end of the heat treatment.
The medically beneficial properties of bay leaves have been known for a long time, the main ones being astringent and diuretic, which improve appetite and digestion. It is characterized by a high content of phytoncides, a high concentration of trace elements necessary for the body, tannins, the ability to remove toxins from the body and increase immunity.

Mint leaves

The most common varieties are spearmint (Mentha spicata) and peppermint (Mentha piperita). Mint leaves are used to color food and refresh drinks, as well as to make mint chutney. It also goes well with vegetables, balls and salads.
This plant is easy to grow at home, in almost any soil, in the sun or in the shade. Dry mint loses color but retains flavor. Mint has tonic properties, improves digestion, stimulates the activity of the liver and intestines, and helps with nausea and vomiting. As a poultice, fresh leaves are applied to ulcers and wounds.

Nutmeg

This is the kernel of the fruit of the tropical tree Myristica fragrans. An evergreen tree 10-15 m high with dark green leaves and white flowers. Buy only whole, round, dense, oily and heavy nuts. They can be dark or white (due to the lime used to repel insects). grated nutmeg used in small quantities (sometimes in combination with other spices) to add flavor to puddings, milk sweets and vegetable dishes. Pairs very well with spinach and winter squash. Often included in garam masala. Whole or ground nuts should be stored in an airtight container.
Nutmeg has an extremely powerful stimulating and tonic effect. It also strengthens memory, improves impotence and cures sexual disorders, many benign tumors, mastopathy. Included in the composition of immuno-strengthening collections. In small doses - a good sedative.

Marjoram

Perennial shrub plant (Majorana hortensis Moench) of the Lamiaceae family. In ancient times, it was a symbol of happiness. Marjoram and thyme leaves were widely used in the Roman Empire to prevent milk from going sour. It is used in many dishes, especially if you want to get a strong and at the same time sweet aroma. Used as a seasoning for salads, soups (especially potato) and vegetable dishes. When used fresh, it is better to add at the end of cooking so that the taste does not boil out and the smell does not disappear.

oregano

Oregano is very similar to marjoram. And this is no coincidence, since oregano is a wild marjoram. "Oregano" in Greek means "radiance of the mountains." Along with thyme, marjoram, rosemary and thyme, it is included in the bouquet of Provence spices. Dried leaves and inflorescences of oregano are used as a spice in cooking, but it is also possible to use fresh leaves plants. Oregano has a delicate, pleasant smell and a spicy, bitter taste. Improves appetite and promotes digestion. Oregano is the perfect seasoning for a tomato and cheese salad.
From a medical point of view, oregano has a number of useful properties. It has a tonic, expectorant effect on the body and can be used in the treatment of diseases of the throat, cough. According to some reports, chewing fresh leaves has a soothing effect on toothache. In addition, the essential oils contained in the plant are used for asthma, rheumatism, stomach and intestinal cramps.

Paprika

Paprika is a spice consisting of ground dried pulp of sweet red pepper (Capsicum annum) of the nightshade family (Solanaceae). The resulting powder has a characteristic bright red color and a slight sweet taste with a hint of bitterness.
Paprika is a warming spice, so it improves blood circulation, relieves joint pain and generally increases brain activity, in addition, it improves appetite and improves the functioning of the gastrointestinal tract. Contains vitamins C, P, B1, B2. Paprika contains capsaicin, which is responsible for the pungency, has antioxidant and analgesic properties. It also prevents the formation of blood clots by thinning it out.
Separately, it is worth mentioning the excellent combination of paprika with spices such as basil, coriander, bay leaf, nutmeg, parsley, dill.

Parsley

A plant from the umbrella family. The root in the word "parsley" is "petr", which in Greek means "stone". This suggests that the wild ancestor of garden parsley grows on the scarce siliceous soil of Greece. This is where the Latin name of the plant comes from - “petroselinum” - “growing on a stone”.
It is preferable to use fresh, as it contains a lot of vitamin C, which is destroyed during heat treatment. 100 grams of young parsley contains approximately two daily norms of vitamin C - 150 milligrams. This is 4 times more than in the same 100 grams of lemon. And in terms of the content of carotene, parsley is not inferior to the recognized champion - carrots. Parsley is also rich in vitamins PP, K, B1, B2 and carotene. Straight-leaved parsley is milder in flavor and more spicy than curly parsley. It is usually used in salads.
From time immemorial, it has occupied a place of honor in public medicine: wounds were treated with its leaves, parsley juice mixed with lemon juice was used to remove freckles. Parsley has been used since time immemorial as a plant that stimulates appetite, an excellent cosmetic and medicinal weapon for many diseases. The plant was popular in Ancient Greece and Ancient Rome, in the areas of sunrise. Thanks to the pathetic and balanced content of potassium and calcium, it is recommended to take it in case of cardiovascular insufficiency, urinary disorders, and diabetes mellitus.

Rosemary

Evergreen shrub of the genus Rosmarinus, abundantly growing on the Mediterranean coast. It has a strong fragrant sweet smell, resembling the smell of pine, and a very spicy, with a hint of spiciness, taste. Leaves, flowers and young shoots of rosemary, fresh or dried, are usually used as a spice.
Rosemary, unlike most herbs, does not lose its characteristic aroma due to prolonged heat treatment. Rosemary is usually added to sauces and soups, various cheese dishes. Rosemary is also a natural food preservative. You should not combine rosemary with bay leaf - it will easily "suffocate" the aroma of cooked dishes with its thick camphor aroma.
Eating rosemary helps to improve digestion, as it increases the secretion of gastric juice, it has a beneficial effect on the body with low blood pressure, nervous disorders, a state of general exhaustion and sexual weakness.

Caraway

Cumin is number one on the list of the most ancient spices. According to reliable data of archaeologists, people adopted cumin about 5 thousand years ago.
Cumin root is used to prepare sweet dishes, the green part is suitable for salads and hot dishes, and the seeds are used for baking, various dishes and drinks.
For inflammation of the pancreas and gallbladder, use a decoction of cumin, it relieves spasms well and relaxes smooth muscles. Cumin has proven itself very well due to its antispasmodic properties in bronchitis and pneumonia. Cumin preparations can help remove phlegm from the lungs, relieve bronchospasm.

Black pepper

Black pepper is, without exaggeration, the most popular and widespread spice in the world. It is the fruit of a perennial climbing plant, the genus Piper, family Piperaceae, reaching a height of 6 meters. The historical homeland of the plant is considered to be the Malabar region (now Kerala), located on the southwestern coast of India. That is why black pepper is sometimes referred to as the "Malabar berry".
Black pepper is a universal seasoning, added in the form of peas to dishes shortly before cooking or in the form ground pepper for filling various dishes, fillings. It is most often used as a spice for soups, sauces, gravies, vegetable salads, marinades, in the preparation of sauerkraut, canned vegetables, tomatoes.
From a medical point of view, black pepper is considered one of the most effective digestive stimulants. It stimulates the metabolic process by activating calorie burning, reduces the risk of cardiovascular diseases: it thins the blood, destroys clots, and improves blood circulation. The content of vitamin C is 3 times higher than that of an orange. In addition, it is worth noting the high content of iron, calcium, phosphorus, carotene and B vitamins.

Fennel

Fennel is the seed of the plant Foeniculum vulgare. Also known as "sweet cumin". Its long, pale green seeds are similar to cumin and cumin seeds, but larger and different in color. It resembles dill in appearance, closer to anise in taste and aroma, but with a sweeter and sweeter taste. Fennel seeds are sometimes used in seasonings. Toasted fennel is chewed after meals to refresh the mouth and improve digestion. If you can't find it, replace equal amount anise seeds.
Fennel improves digestion, stimulates the flow of breast milk in nursing mothers and is very useful for gastritis, stomach ulcers and other diseases of the gastrointestinal tract. It is especially good to use fennel with weak digestion for children and the elderly. Rinsing the mouth with a decoction of fennel eliminates sore throat and hoarseness. Due to the strong healing effect, this spice has long been considered a medicinal plant in our country and was sold only in pharmacies. But the taste and aromatic qualities of fennel make it indispensable in the preparation of many dishes of Vedic cuisine.

Saffron

Saffron is called the "king of spices". These are the dried stigmas of the saffron crocus, Crocus sativus, grown in Kashmir, the Caucasus, Spain, Portugal and China. There are only three saffron veins in each crocus flower, so about 300,000 flowers are required to produce one kilogram of saffron, with the veins being hand-picked. Saffron is very expensive, but even the smallest amount in food is quite noticeable. Be careful not to confuse it with a cheap saffron substitute. They are very similar in appearance and have the same color, but the saffron substitute is completely devoid of the aroma characteristic of real saffron. The best quality saffron is dark red or reddish brown and soft to the touch. As saffron ages, it turns pale, dries out, becomes brittle and loses much of its flavor. The aroma of saffron is subtle and pleasant. It gives a deep orange-yellow color to dishes. It is used to color and flavor sweets, rice dishes and drinks. For a strong aroma and bright orange color, lightly toast the saffron veins in a dry frying pan over low heat, then grind to a powder and stir in a tablespoon of warm milk. Then pour the milk into the dish to be flavored. Sometimes saffron is sold as a powder, the smell of which is twice as strong as that of saffron veins. According to Ayurveda, saffron has tonic properties and is useful for everyone without exception. It clears the skin, strengthens the heart, and helps with migraines and stomach ulcers. Added to hot milk, saffron makes it easier to digest.
The medical use of saffron is extremely wide, for example, it is part of about 300 medicines of Oriental medicine. The most pronounced healing properties are as follows: strengthening the stomach, improving appetite, tonic effect on the body, cleansing the kidneys and bladder, smoothing the skin and improving complexion, strengthening the nervous system, heart, liver and respiratory organs. Adding a small amount of saffron to hot milk gives it truly miraculous qualities - use this drink promotes the growth of thin brain tissues, thereby improving memory, mental activity and sharpness of feelings.

You may also like.

Khovikova Zh.A., Versyuk A.I. Cooking technology. Meat dishes (Document)

Bogusheva V.I. Cooking technology (Document)

Student's independent work - Technology for making a bagel with poppy seeds (Laboratory work)

Khovikova Zh.A., Versyuk A.I. Cooking technology. Fish dishes (Document)

Khovikova Zh.A., Versyuk A.I. Cooking technology. First meal (Document)

Buteykis N.G., Zhukova A.A. Technology for the preparation of flour confectionery products (Document)

Coursework - Technology for the preparation of yeast puff pastry (coursework)

Kovalev N.I., Kutkina M.N., Kartseva N.Ya. Russian kitchen. Tutorial (Document)

n1.doc

suitability to meet the nutritional needs of the population.

The combination of useful properties of culinary products is characterized by nutritional value, organoleptic characteristics, safety.

The nutritional value is a complex property that combines energy, biological, physiological value, as well as digestibility, safety.

Energy value characterized by the amount of energy released from food substances in the process of their biological oxidation.

biological value It is determined mainly by the quality of food proteins - digestibility and the degree of balance of the amino acid composition.

Physiological value due to the presence of substances that have an active effect on the human body (beet saponins, coffee and tea caffeine, etc.).

Organoleptic indicators (appearance, color, texture, smell, taste) characterize the subjective attitude of a person to food and are determined with the help of the senses. digestibility - the degree of use of food components by the human body.

Safety - this is the absence of an unacceptable risk associated with the possibility of causing damage to human health (life). When exceeding acceptable level safety indicators, culinary products are transferred to the category of dangerous. Dangerous products must be destroyed.

Distinguish the following types safety of culinary products: chemical, sanitary and hygienic, radiation. Chemical safety- the absence of an unacceptable risk that can be caused by toxic substances to the life and health of consumers. Substances affecting the chemical safety of culinary products are divided into the following groups: toxic elements (heavy metal salts); mycotoxins, nitrates and nitrites, pesticides, antibiotics; hormonal drugs; prohibited food additives and dyes.

Sanitary and hygienic safety - the absence of unacceptable risk that may arise from microbiological and biological contamination of culinary products caused by bacteria and fungi. At the same time, toxic substances accumulate in the products (mycotoxins during mold, botulinum toxins, salmonella, staphylococcus-

Chapter 1. Technological cycle of production of culinary products 15

ka, Escherichia coli, etc.), which cause poisoning of varying severity.

Radiation safety- the absence of an unacceptable risk that can be inflicted on the life and health of consumers by radioactive substances or their ionizing radiation.

The quality of culinary products is formed during the entire technological cycle of production. Its main stages are:

* marketing;

* design and development of products;

* planning and development of the technological process;

* material and technical supply;

* production of products;

* quality control (check);

* packaging, transportation, storage;

* implementation;

* recycling.

Marketing is the foresight, management and satisfaction of consumer demand for culinary products. It is possible to predict demand only by constantly studying the market, determining the needs of the population for products and orienting production to these needs.

In the process of marketing research, market demand must be accurately determined, for example, what type of enterprise should be opened, what will be the range of culinary products in it, approximate quantities of it, etc. The marketing function also includes feedback from consumers. All information relating to product quality must be analyzed and communicated to the manufacturer.

Product design and development include the preparation of menus, the development of recipes for new or special dishes, the preparation of regulatory (technical and technological maps, specifications - TU, enterprise standards - STP) and technological (technological maps, technological instructions) documentation.

Planning and development of the technological process. On the basis of the developed normative and technological documentation, technological schemes for the preparation of individual dishes are compiled, the sequence of operations is determined, and the technological process of production is developed.

Section 1. Theoretical basis

culinary products in the enterprise as a whole. The need for raw materials, equipment, inventory, utensils is determined.

Logistics. Raw materials, products, semi-finished products used in the technological process of production become part of the products, directly affect the quality and must comply with hygienic requirements for the quality and safety of food raw materials and food products (SanPiN 2.3.2-96). Equipment, inventory, utensils must also comply with sanitary and hygienic requirements and have hygienic certificates or certificates of conformity.

Production consists of three stages: 1) processing of raw materials and preparation of semi-finished products (for enterprises operating on raw materials); 2) cooking and culinary products; 3) preparation of dishes for sale (portioning, decoration). All three stages have an impact on the formation of the quality of the finished product and must be carried out in accordance with the requirements of technological standards and sanitary rules.

Quality control - verification of the compliance of the quality indicators of culinary products with the established requirements, this is one of the most important stages of the technological cycle of production. Quality control is conditionally divided into three types: preliminary (input), operational (production), output (acceptance).

Preliminary- This is the control of incoming raw materials and semi-finished products.

Operational control is carried out in the course of the technological process: from raw materials and (or) semi-finished products accepted by the quality to the release of finished products. It includes checking:

* organization of the technological process (sequence of operations, compliance with temperature, duration of heat treatment, etc.) and individual workplaces;

* the equipment and condition of the equipment, its compliance with the parameters of the technological process;

* hygienic parameters of production (temperature at the workplace, ventilation, illumination of workplaces, noise level, etc.);

* availability of regulatory and technological documents in the workplace, knowledge of their performers;

* availability of measuring equipment, its serviceability and timeliness of verification;

Chapter 1. Technological cycle of production of culinary products 17

* Ensuring the yield and quality of semi-finished products and finished products in accordance with established requirements.

Output (acceptance) control- checking the quality of finished products. The company conducts food grading, laboratory control for the completeness of the investment of raw materials, safety, etc.

The quality of culinary products, its safety is controlled by organoleptic, physico-chemical and microbiological indicators. The manufacturer is obliged to ensure constant technological control of production, state supervision and control bodies in the prescribed manner - selective control.

Organoleptic evaluation the quality of semi-finished products is carried out in appearance, color, smell; culinary products and dishes - in appearance, color, smell, texture, taste.

physical and chemical indicators characterize the nutritional value of culinary products, its component composition, compliance with the recipe. The list of normalized indicators (mass fraction of fat, sugar, salt, moisture or solids, total acidity, alkalinity, toxicity of elements, etc.) is established for each group of culinary products.

microbiological indicators culinary products characterize compliance with technological and sanitary requirements during their production, transportation, storage and sale and are due to three groups of microorganisms: sanitary-indicative (mesophilic aerobic and facultative microorganisms - CFU / g and E. coli bacteria - coliforms), potentially pathogenic microorganisms (E. coli, coagulase-positive staphylococcus aureus and bacteria of the genus Proteus); pathogenic microorganisms, including salmonella. The list of microbiological indicators included in the regulatory documents during their development is specific for each group of culinary products.

Packing, transportation, storage. The purpose of this stage is to maintain the achieved level of quality. Culinary products delivered from procurement enterprises to pre-cooking enterprises and sold to consumers outside catering establishments are packed in transport containers. Semi-finished products, culinary products, dishes (chilled and frozen) that the consumer buys

Section 1. Theoretical foundations

directly at the manufacturing plant, in the culinary departments and order desks, they are packed in consumer packaging. Containers and packaging materials in the process of storage, transportation and sale have a significant impact on maintaining the quality of culinary products. Therefore, the following requirements are imposed on packaging: safety, compatibility, reliability, economic efficiency and etc.

Culinary products are transported in accordance with the sanitary rules for the transport of perishable products. Particularly perishable products are transported in refrigerated or isothermal vehicles. Each car must have a health certificate. The conditions and terms of storage of such products are regulated by sanitary rules (SanPiN 42-123-4117-86).

Sales of culinary products. Culinary products must be prepared in such batches that can be sold within the terms strictly defined by sanitary rules. When selling, hot soups and drinks must have a temperature of at least 75°C, sauces and main courses - at least 65°C, cold soups and drinks - no higher than 14°C. Dishes that are on a food warmer or a hot stove must be sold no later than 3 hours after they are made. Salads, vinaigrettes, gastronomic products, other cold snacks and drinks should be displayed in portioned form on refrigerated display cases, which should be replenished with products as they are sold.

It is not allowed to sell dishes, culinary products left over from the previous day: salads, vinaigrettes, jellies, aspic dishes and other especially perishable cold dishes; milk, cold, sweet soups, puree soups; portioned boiled meat for soups, pancakes with meat and cottage cheese, minced meat, poultry, fish products; sauces; omelets; mashed potatoes, pasta; compotes and drinks of own production.

Each batch of culinary products sold outside the hall of a public catering establishment must have a quality certificate. The shelf life specified in the certificate is the expiration date of culinary products and includes the time spent by the product at the manufacturing plant (from the end of the technological process),

Chapter 1. Technological cycle of production of culinary products 19

time of transportation, storage and sale.

In the production and sale of culinary products, personnel must observe the rules of personal hygiene, periodically undergo a medical examination in accordance with applicable rules.

Recycling, obtained during the mechanical processing of raw materials, food residues, culinary products with violated terms of implementation is the final stage of the technological cycle. Non-food waste can be sent for industrial processing, such as the bones of large and small livestock. Food waste is partly used at the enterprise itself (for example, fish heads, fins, scales are used to cook broths, early beet tops are used to make soups, etc.), and partly sent to feed livestock. Leftover food, as well as products with violated terms of sale, are used for fattening livestock or destroyed. Sending them to specialized enterprises for the destruction of waste is controlled by representatives of the sanitary and epidemiological supervision.

Technological principles productionculinary excellence

The principle of security. The change in the form of ownership, the provision of great independence to public catering enterprises, the lack of regular control over their work by higher organizations led to the fact that this principle has become one of the most important. Physi-, co-chemical and microbiological indicators that affect the safety of culinary products are provided for in all types of regulatory documentation. The development of each new type of dish, culinary, confectionery product must be accompanied by the establishment of safety indicators.

The principle of interchangeability. Supply conditions, seasonality in the receipt of products often make it necessary to replace some products with others (for example, fresh vegetables- dried, tomatoes - tomato puree, margarine - vegetable oil, natural milk - su-

20 Section 1. Theoretical foundations

chem). Substitution is permissible if the quality of the dish, culinary, confectionery product does not deteriorate, and is unacceptable if the culinary product acquires a different taste, structural and mechanical properties, and the nutritional value decreases. The replacement of some products by others is carried out taking into account the interchangeability coefficient established by regulatory documents.

The principle of compatibility. It is related to the principle of interchangeability and often to the principle of safety. So, for many, milk is incompatible with acidic foods, cucumbers (both fresh and salted), fish. Spinach, sorrel, rhubarb are incompatible with fermented milk products not only taste, they reduce the absorption of calcium.

Product incompatibility depends on individual characteristics habits, national tastes. For example, for most Europeans, the combination of garlic with fish is unacceptable, and in Jewish cuisine, fish with garlic is one of the common dishes. There are no direct sanitary bans on certain combinations of products. This principle also takes into account the compatibility of raw materials with equipment and packaging.

The principle of balance. The daily diet of a person should cover the body's need for energy and vital substances (nutrients): proteins, fats, carbohydrates, vitamins, minerals, dietary fiber. All these substances in the diet must be balanced, that is, they must be contained in certain quantities and ratios. There are no products that are completely balanced in composition: one has a high energy value, the other has a low one; one contains a lot of proteins, the other contains few proteins, but a large amount of carbohydrates, etc. One of the advantages of cooking technology is the possibility of obtaining a balanced composition of culinary products through the rational selection of raw materials, the development of recipes and technological processes. So, boiled cabbage (cauliflower, white) contains little fat, its energy value is low. But if the cabbage is served with cracker, Polish or Dutch sauce, the fat content in the dish increases, its energy value increases by 2-3 times. Meat and fish dishes contain a lot of protein, but few carbohydrates, dietary fiber, alkaline minerals, vitamin C. The nutritional value of meat and fish is supplemented by vegetable side dishes.

Chapter 1. Technological cycle of production of culinary products 21

The principle of rational use of raw materials and waste. It provides the best use consumer properties raw materials. So, you should use large-sized semi-finished meat products in accordance with their culinary purpose (for frying, boiling, stewing, etc.); some types of fish (bream, carp, vobla, etc.) are recommended to be fried rather than boiled; young potatoes are best served boiled rather than used for mashed potatoes, soups, etc.

Using food waste, secondary raw materials (rendered fat from the surface of broths, decoctions of vegetables, cereals, pasta, etc.) we can talk about low-waste technology.

The principle of reducing the loss of nutrients and the mass of finished products. This principle requires compliance with the modes of thermal cooking (temperature, duration of heating). So, when laying vegetables in boiling water, the loss of soluble substances, and primarily mineral ones, is reduced by 20-30%. Frying them in devices with infrared heating or on a well-heated frying surface helps to reduce the loss of meat and poultry mass.

The principle of reducing cooking time. Known in culinary practice, methods of intensifying technological processes, as a rule, simultaneously contribute to improving the quality of the finished product. They include: preliminary loosening of the structure of products by soaking dry products (mushrooms, legumes, cereals, dried fruits, etc.), mechanical action (beating and loosening meat, grinding it in a meat grinder), chemical and biochemical action (marinating and enzymatic processing of meat) and others; intensification of heat exchange by increasing the contact surface with the heating medium (grinding products, cutting them in such a way that the heating area is the largest), increasing the temperature of the coolant; use of electrophysical methods of heat treatment of products (IR heating, microwave heating). The principle of the best use of equipment. In accordance with this principle, machines and devices, with the required productivity, should have a low energy intensity, a stable mode, be convenient and safe in operation, and maintainable. The principle is successfully used, for example, in highly specialized enterprises (doughnut, patty).

3. Kovalev

Section 1. Theoretical foundations

The principle of the best use of energy. This principle means a reasonable reduction in the energy intensity of culinary products. The energy intensity of products can be characterized using the energy intensity ratio, which is defined as the ratio of the cost of energy consumed in production to the cost of production. Energy intensity can be reduced by using modern less energy-intensive equipment, a reasonable reduction in energy-intensive methods of processing products, timely power cuts (use of stored heat), and strict adherence to technological regimes.

In the overall assessment of the process, water consumption, labor and other costs should also be taken into account.

Technologicalpropertiesraw materials

Technological properties determine the suitability of raw materials for a particular processing method and a change in its mass, volume, shape, consistency, color and other indicators during processing, i.e., the formation of the quality of the finished product.

Technological properties of raw materials, semi-finished products, finished products are manifested during their culinary processing. These properties can be divided into: physical, chemical, physico-chemical.

The technological properties of products that have undergone heat treatment differ from the properties of raw materials. Thus, the strength of raw vegetables allows them to be cleaned mechanically, while boiled vegetables cannot be processed in this way. New raw materials must first be tested for their suitability for various processing methods.

Classificationwaysculinaryprocessing

The variety of raw materials and products used in culinary practice, an extensive range of culinary products determine the numerous processing methods.

The methods of culinary processing of raw materials and semi-finished products depend on:

* the amount of waste; so, during mechanical processing of potatoes, the amount of waste is 20-40%, and during chemical processing - 10-12%;

* the amount of nutrient loss; for example, when boiling potatoes with steam, soluble substances are lost 2.5 times less than when boiling in water;

* weight loss; so, when boiling potatoes, the mass decreases by 8%, and when deep-fried, by 50%;

* the taste of the dish (boiled and fried meat);

* digestibility of finished products; Thus, dishes from boiled and stewed foods are digested, as a rule, faster and easier than from fried foods.

The choice of cooking method largely depends on the properties of the product. So, some parts of the beef carcass reach culinary readiness only when cooked, while others are enough to fry. Using various methods of cooking, the technologist can obtain culinary products with desired properties and the appropriate quality.

Methods for processing raw materials and products are classified:

* according to the stages of the technological process of production of culinary products;

* by the nature of the active principle.

According to the stages of the technological process, methods are distinguished:

* used in the processing of raw materials in order to obtain semi-finished products;

Section 1. Theoretical foundations

* used at the stage of thermal culinary processing of semi-finished products in order to obtain finished products;

* used at the stage of sale of finished products. By the nature of the active principle, the methods of processing raw materials and products are divided into:

* mechanical (sorting, sifting, mixing, cleaning, grinding, pressing, shaping, dosing, breading, stuffing, stuffing, loosening, etc.);

* hydromechanical (washing, soaking, flotation, dispersion, foaming, settling, filtering or straining, emulsification, etc.);

* mass transfer processes (absorption, adsorption, extraction, dissolution, drying, etc.);

* chemical, biochemical, microbiological (hydrolysis of sugars, fats, the process of preparing yeast dough, fermenting meat, etc.);

* thermal (heating, cooling, freezing, defrosting, evaporation, thickening, etc.);

* electrophysical (microwave heating, IR heating, etc.). The same processing methods can be used on

different stages of the technological process. Definitions of a number of methods are given in GOST R 50647-94 "Public catering. Terms and definitions".

Mechanical ways processing

These include methods based on mechanical action on the product. Mechanical processing methods can cause rather deep chemical changes in products. So, during cleaning and grinding, the cells of the plant tissue of products are damaged, the contact of their contents with atmospheric oxygen is facilitated, and enzymatic processes are accelerated, which lead to the browning of potatoes, mushrooms, apples, and the oxidation of vitamins. Washing removes not only contaminants, but also some of the soluble nutrients.

Sorting. Products are sorted by size or culinary purpose. Potatoes and root crops are usually sorted by size. This allows you to significantly reduce the amount of waste during further mechanical cleaning. On

Chapter 2

large enterprises use sorting machines for this purpose.

Of great importance is the separation of products according to culinary use: when sorting through tomatoes, they separate whole dense specimens for making salads, crumpled ones for sauces and soups; parts of the carcasses are divided into those suitable for frying, boiling, stewing, etc.

When sorting, products of inadequate quality and mechanical impurities are removed.

Screening. Sift flour, cereals. In this case, fractional separation is used: first, larger impurities are removed, and then smaller ones. For this, sieves with holes of various sizes are used. There are metal sieves with stamped holes, wire sieves made of round metal wire, as well as hair, silk, and nylon sieves. In addition to manual sieves, the enterprises use mechanically driven sifters for flour.

Mixing. In the manufacture of many dishes and culinary products, it is necessary to combine various products and obtain a homogeneous mixture from them. For this purpose, mixing is used. So, mixing minced meat, stale bread soaked in milk or water, pepper, salt are obtained chopped meat.

For mixing, special machines are used - meat mixers, dough mixers, etc. Small amounts of products are mixed manually with special spatulas, oars and other devices. The quality of finished products largely depends on the thoroughness of mixing.

Cleaning. The purpose of cleaning is to remove inedible or damaged parts of the product (vegetable peel, fish scales, crustacean shells, etc.). It is produced manually or with the help of special machines (potato peelers, peeling machines, etc.). For manual cleaning, knives, scrapers, graters and other devices are used.

Grinding. The process of mechanical division of the processed product into parts for the purpose of its better technological use is called grinding. Depending on the type of raw material and its structural and mechanical properties, two grinding methods are mainly used: crushing and cutting.

Crushing is subjected to products with low moisture (coffee beans, some spices, crackers), cutting - products with high moisture (vegetables, fruits, meat, fish, etc.).

Section 1. Theoretical foundations

Crushing for the purpose of coarse, medium and fine grinding is carried out on grinding machines, special cavitation and colloid mills (fine and colloidal grinding).

Saws are used to grind solid products with high mechanical strength (for example, bones).

In the process of cutting, the product is divided into parts of a certain or arbitrary shape (pieces, layers, cubes, sticks, etc.), and also finely ground types of products (minced meat) are prepared.

Chopping vegetables (cutting) into parts of certain sizes and shapes is carried out using vegetable cutters, the working bodies of which are knives of various types that cut the product in two mutually perpendicular directions. For grinding meat, fish, meat grinders and cutters are used. The term "chopping" means cutting vegetables into small, narrow pieces or thin, narrow strips - straws.

The raw materials are crushed and turned into a mass of uniform structure using either special grater machines or manually with graters. This method is used in the production of juices, starch.

To grind products brought to readiness, in order to obtain a puree-like consistency (for rubbing), rubbing machines are used, which have a combined effect on the product: they crush it with blades and at the same time push it through the sieve holes. For manual wiping, sieves with cells of different diameters are used, depending on the type of product.

Pressing. Pressing products is used mainly to separate them into two fractions: liquid (juices) and dense (pulp, pulp). In the process of pressing, the cellular structure of the product is destroyed, as a result of which juice is released. The yield of juice depends on the degree of compression of the product during the pressing process. For squeezing juice, various juicers with a mechanical drive and manual are used.

Pressing is also used to give a certain shape to plastic materials (dough, creams, etc.).

Molding. This is a mechanical processing method used to give the product a certain shape. Poultry carcasses are molded for greater compactness, cutlets and meatballs, pies and pies, biscuit blanks, etc.

Chapter 2

This process is carried out manually or with the help of machines: cutlet molding machines, automatic machines for making pancakes, dumplings, dumplings, etc.

Dosing. To obtain culinary products of appropriate quality, it is necessary to strictly follow the established recipes. For this purpose, products are dosed by weight or volume. Dishes, drinks, confectionery are sold to visitors of catering establishments in a certain quantity - in portions (portioning), the mass or volume of which is called "output". Dosing is carried out manually using measuring equipment, scales, as well as special machines and devices (dough dividers, dispensers, etc.).

Breading. This is a mechanical culinary treatment, which consists in applying breading to the surface of a semi-finished product (flour, breadcrumbs, chopped wheat bread and etc.). As a result of breading, juice leakage and water evaporation during frying are reduced, and the finished culinary product has a beautiful golden crust.

Stuffing. This mechanical culinary treatment consists in filling specially prepared products with minced meat.

Forcing. Mechanical cooking, during which vegetables or other products specified in the recipe are introduced into special cuts in pieces of meat, poultry, game or fish carcasses.

Loosening. Mechanical culinary processing of products, which consists in the partial destruction of the structure of the connective tissue of animal products to speed up the process of heat treatment.

gyromechanical ways processing

The hydromechanical effect on products consists in removing contaminants from the surface and reducing microbial contamination, as well as in soaking certain types of products (legumes, cereals) in order to intensify heat treatment processes, in soaking salted products, in separating mixtures consisting of parts of different specific masses, etc.

Washing and soaking. Wash almost all products entering the catering establishments.

Section 1. Theoretical foundations

Washing meat with warm water using a shower brush can reduce the contamination of its surface by 80-90%. Washing vegetables allows you to rationally use waste, extends the life of potato peelers.

Root and tuber crops are washed mechanically in washing machines, as well as manually in baths with running water. Meat carcasses, half carcasses are washed with the help of spouting brushes. The effectiveness of washing devices depends on the speed of water movement.

Soaking foods before cooking (such as cereals, legumes, dry fruits and vegetables) speeds up the cooking process.

Flotation. Flotation is used to separate mixtures consisting of particles of different specific gravity. An inhomogeneous mixture is immersed in a liquid, while the lighter particles float and the heavier ones sink. For example, to separate stones, potatoes are immersed in a 20% solution of table salt before cleaning, where the tubers float and the stones sink. When cereals are immersed in water (during washing), light impurities float up, and the grains sink to the bottom of the dish.

Sedimentation, filtration. As a result of a number of technological processes, suspensions are obtained - mixtures of two (or more) substances, of which one (solid) is distributed in the other (liquid) in the form of particles of various dispersion "in suspension. Suspensions include, for example, starch milk, obtained in the production of starch, or fruit juice containing pulp particles of various sizes and shapes.Filtration and precipitation are used to separate suspensions into liquid and solid parts.

Sedimentation - the process of separating solid particles of suspensions under the action of gravity. At the end of the precipitation, the clarified liquid is separated from the precipitate.

Filtration is the process of separating suspensions by passing them through a porous partition (fabric, sieve, etc.) capable of retaining suspended particles and passing the filtrate. In this way, it is possible to almost completely free the liquid from suspended particles.

Emulsification. Emulsification is used to obtain some culinary products. During emulsification, one liquid (dispersed phase) is broken into small drops in another liquid (dispersed medium). To do this, connect two

Chapter 2

immiscible liquids (oil and water) and quickly stir them, while significantly increasing the interface of liquids. In the surface layer, surface tension forces act and, therefore, individual droplets tend to grow larger, as a result of which the free energy decreases. This leads to the destruction of the emulsion. Emulsifiers are used to stabilize the emulsion. These are substances that either reduce surface tension or form protective films around the droplets of crushed liquid (oil). Emulsifiers are of two types: powdered and molecular.

Powdered emulsifiers are fine powders of mustard, ground pepper and other products that create a protective layer at the interface between two liquids and prevent droplets from sticking together. Powdered emulsifiers are used in the production of low-stability emulsions (dressings in vegetable oil).

Molecular emulsifiers (stabilizers) are substances whose molecules consist of two parts: long hydrocarbon chains that have an affinity for fat and polar groups that have an affinity for water. Molecules are located on the interface between two liquids so that the hydrocarbon chains are directed towards the fatty phase, and the polar radicals are directed towards the water phase. Thus, a strong protective film is formed on the surface of the emulsion droplets. These emulsifiers (substances found in egg yolks, etc.) are used in the preparation of stable emulsions, such as mayonnaise and hollandaise sauces.

Foaming (whipping). This is a mechanical culinary treatment, which consists in intensive mixing one or more products in order to obtain a fluffy or foamy mass.

Foaming, like emulsification, is associated with an increase in surface area. The interface is the boundary of two different phases: gas and liquid. In foams, gas bubbles are separated by the thinnest liquid films that form a film frame. The stability of the foams depends on the strength of this framework. Foams are characterized by two indicators: multiplicity and durability.

The expansion is the ratio of the volume of the foam to the liquid phase.