The quality of culinary products. "Technology of catering products" - Textbook

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 courses (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)

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suitability to meet the nutritional needs of the population.

Aggregate useful properties culinary products characterized by nutritional value, organoleptic characteristics, safety.

The nutritional value - this 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 nutrients during 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). If the permissible level of safety indicators is exceeded, 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. Based on the developed regulatory and technological documentation, technological schemes preparation of individual dishes, the sequence of operations is determined, the technological process of production is developed

Section 1. Theoretical foundations

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 the enterprises Catering, packed in a shipping container. 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. Tara 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 showcases, 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 necessitate the replacement of 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 sour foods, cucumbers (both fresh and salted), and fish. Spinach, sorrel, rhubarb are incompatible with fermented milk products not only taste, they reduce the absorption of calcium.

The incompatibility of products 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 for the best use of consumer properties of 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.

When 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 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 transfer 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). Principle best use 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. Yes, strength raw vegetables allows you to clean them mechanically, and it is impossible to process boiled ones 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, preparation process yeast dough, meat fermentation, 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 (flour, crumbs, sliced wheat bread, etc.) to the surface of the semi-finished product. 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 mechanical cooking, which consists in intensive mixing of one or more products in order to obtain a lush 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.

Konstantin Khasin, Alexander Midler

SPICES

HEALING AND CULINARY PROPERTIES

Publishing house "Society SATTVA"

Ayurvedic clinic in Rishikesh, Dr. Portal Chohan -

Director of the Ayurvedic Jiva Institute in Faridabad, Dr.

spices and lecture courses on Ayurveda.

Scientific editor cand. honey. Sciences D. A. Kazbekova Artist V. Goloverov

ISBN 5-8007-0019-2

^ JOURNEY TO THE WORLD OF SPICES

For thousands of years mankind has used spices in their lives. Their importance can hardly be overestimated, because in ancient times spices served as a necessary component of food, and medicine, and even an object of worship. For ancient civilizations, spices were a great treasure and a measure of wealth and power. In search of new lands where these exotic plants grew, round-the-world travels and conquests, and later colonial wars, were made. Spices helped our ancestors to expand the boundaries of this world, to discover many wonders and secrets.

We offer to make a "journey into the world of spices", which today are able to change our lives, make it exciting and enjoyable. This journey will allow you to learn about the unique properties of spices that was known to people in the days of the Old Testament. And this will be the first step to health. We are sure that this journey makes sense.
^ ABOUT THE PRINCIPAL POSSIBILITY OF TREATMENT WITH SPICES
As you know, people love delicious food. And this often leads to loss of health.

This book aims to ensure that you eat well and - as a result - recover. And if you're healthy, don't get sick.

It will be about special food treatment. Treatment with spices. We also call them spices.

Spicy - Russian word, which means sharp, odorous, pleasant to the taste. True, some share these concepts. Often salt, sugar and vinegar are referred to as spices, and spicy-aromatic plants are referred to as spices.

We believe that spices and spices are all species (translated from Latin - this is something worthy of admiration).

We offer a story about the culinary and medicinal properties of spices. About how to make the process of healing from dozens of diseases not only easy, but also enjoyable, because the medicine will be tasty.

Each spice in this book is dedicated to a separate story, culinary recipes and recommendations for its medical use are given. And certainly something about the chemical composition of the spice, so that the reader, having found out that he lacks one or another vitamin or microelement, does not run to the pharmacy, but correctly adds spices to food and becomes healthy and satisfied. Note that the accompanying pleasure from food and good mood is also an effective medicine.
^ BRIDGE TO HEALTH
Spices have a wonderful ability to be a bridge to health. Let's explain this.

There are many health systems. The authors of some say: eat everything raw, others - eat everything boiled. Some - do not salt, others - do not eat anything at all. The inconsistency of these methods can confuse anyone.

Every theory has followers. And rightly so, because they were created by thinking people. And they did get better. They were helped by what they discovered for themselves.

Trust in the irrefutable facts of the recovery of the author of any system and his followers sometimes pushes readers to experiment. We are starting to try. Someone eats on different systems. Someone is starving. Some drink urine. But not everyone achieves good results. Sometimes recovery does not occur.

What's the matter? The reason is that the authors of these wellness methods often build them, in fact, for themselves. For some people (and there are many of them), fasting is beneficial. Or eat only raw vegetables.

But what is medicine for one may be poison for another. And even the most reputable scientist can be mistaken, relying only on the results of efforts to improve their own health. We are all very different, each of us has our own way of life, features of the body, constitution and many, many other characteristics that determine our individuality, which cannot be accommodated within the framework of any system, even a very good one, but suitable only for a certain group of people.

The same applies to the usual, or traditional, diet. Often we are forced to eat what the catering system offers, or what the wife (mother, mother-in-law, mother-in-law, etc.) knows how to cook, or what is considered a delicacy. And what are our holiday tables"! After the feast, cramps and pains in the abdomen, heaviness in the stomach, hepatic colic and, excuse me, diarrhea or constipation begin. But tradition is tradition...

And yet, finding ourselves in a situation where, having no opportunity (desire, strength, means), we are forced to accept food that is unfavorable for us, we, however, are able to minimize its harmful effects with the help of spices. In this sense, spices play the role of bridges to health. A variety of spices and their properties allows us to choose what suits us, what we like and what is useful.
^ SPECIAL APPROACH TO YOURSELF
In order to accurately select in food what is good for your health, you need to be guided, of course, by taste, knowledge of ancient medicine and experiment. Since this approach to oneself is associated in our book with the selection of spices, we will call it special approaches.

Let's start our experience with those products that seem to be obviously useful. Take, for example, cottage cheese. There is no doubt that cottage cheese is a wonderful food. But nutritionists note that it increases the amount of mucus in the body and often creates problems for the nasopharynx, bronchi, lungs, and “locks” the throat. Cottage cheese is well digested when, as they said in the old days, you have already kindled the fire of digestion. And if the fire of digestion is weak, what happens to curd products? They are digested with great difficulty, resembling raw firewood in a small fire. The fire can be strengthened by putting dry twigs in the fire. Well, in cottage cheese dishes by adding warming spices: cinnamon, nutmeg or black pepper.

Let's continue our experiment, let's try to imagine cottage cheese with black pepper? Strange flavor combination, at first glance. But for people with weak digestion, it is really useful. Adding black pepper to cottage cheese will increase the fire of digestion, as if throwing dry firewood into the fire.

There are people of the opposite type, whose digestive fire is in most cases strong. These people are distinguished by their wolfish appetite. If they do not eat on time, they become aggressive. The feeling of hunger is accompanied by a burning sensation in the stomach. Such eaters will digest cottage cheese without black pepper. Cooling spices such as coriander and fennel can help soothe the burning sensation or neutralize the effects of overeating, which they usually suffer from overeating.

The feeling of heaviness after eating will quickly go away, the bloated stomach will subside, discomfort will disappear, and even problems associated not only with digestion, but also with the general emotional state will be resolved.

This is the rare case when treatment brings pleasure without deprivation and violence against oneself.

It is also clear that different people and even the same person at different times of the year and under different circumstances needs to adjust the menu.
^ FORGOTTEN CIVILIZATION OF SPICES
India and China are considered to be the geographical and historical birthplace of this civilization. The Chinese emperor Shen Nung, who lived 34 centuries ago, described in the first Chinese herbalist - "Classic of Herbs" - spices that can cure various diseases. Shen Nung was not only a theorist, but also a practitioner. He demanded that his subjects eat ginger, as it makes the skin smooth and gives the body a pleasant smell. And this is true. Shen Nung was such a healthy person that he could have lived much longer than he did. But he got carried away, began to test the effect of poisonous plants on himself. The emperor's maximalism and desire to bring the experiment with poisonous plants to the end led to a tragic result. The indications left by Nung about spices that heal food and at the same time make it very tasty are still interesting.

Another Chinese phenomenon is also known - Li Chang Yun, who was born in 1677 and died in 1933 at the age of 256, which is recorded in official documents and reflected in scientific literature. By the time of Lee's death, Chang Yun was living with his twenty-fourth wife. Yun ate only what he grew in his garden, that is, he was a vegetarian and spent short fasts. Every day, at a certain time (apparently, he knew secret spice science), he used spices, which he also grew on his plot.

With reverence for herbs and spices were treated in ancient India. From ancient books came to us the story of the famous Indian healer Atreya, who lived more than a thousand years ago. “Once upon a time, a young man named Ji-waka approached Atreya with a request to teach him medicine. With no money, Jivaka offered to work as a servant as payment for his education. For seven years Jivaka served as a teacher and participated in the healing of hundreds of patients. Once, an apprentice servant asked when the training would end. Atreya made no answer and directed him to the field behind the house, asking him to bring some of any plants that were not suitable for medicinal purposes. Jivaka walked for a long time and when he returned, he said: “Sorry, teacher, apparently I did not study well. I have not found a single plant that is not suitable for treatment.

Now,” said Atreya, “go. You are already a doctor."

For Atreya knew - any plant can become a medicine. Spices were isolated by Atreya from thousands of plants as the most effective means to improve digestion. We must agree with the sage: without this there can be no good health.

The ancient Indian medicine Ayurveda (Ayus in Sanskrit - life, Veda - knowledge) included the doctrine of cooking with spices. The exact time of writing the most famous Ayurvedic treatises "Charaka Samhita" and "Sushruta Samhita" is unknown. It is known that for the last fifteen hundred years they have been in an unchanged state. These books contain a mass of recipes with spices for the treatment of various diseases.

Modern Ayurvedic preparations, made in accordance with the ancient tradition, also certainly contain spice components in a wide variety of combinations.
^ EGYPT, USA, SPAIN, RUSSIA
When excavating the tombs of the Egyptian pharaohs, archaeologists have found spice seeds many times. The more noble and revered a person was during his lifetime, the more magnificent his funeral and burial place were, and the more likely it was that he would be buried with spices. It was believed that without spices, the afterlife could not please the deceased. How the soul of the deceased could react to this is unknown, but his body is definitely bad. Spices have strong antiseptic properties and create a downright unbearable environment for any putrefactive bacteria and bacilli. It has long been noticed that dishes containing spices retain freshness longer than usual. Pharaoh, like all of us, is a perishable “product”. And therefore, the use of spices when embalming in a hot climate is simply necessary, they play the role of preservatives for a noble person.

In ancient times, the quality of spices was so strict that a modern spice merchant in medieval Germany would have been burned alive for selling fakes. Today, of course, this will not happen: in our market it costs nothing to pass one spice for another - instead of saffron, turmeric or add something to the spice for weight, etc.

Unfortunately, the culture of using spices, knowledge of their properties and capabilities has almost been lost. Therefore, our food is not very tasty, even coarse - only salty, only spicy, only sweet. At best, modest combinations of these three tastes. Is it an achievement to limit your worldview to a black and white TV?

Due to the loss of the spice culture, one of the most profitable businesses in the pharmaceutical and food industries has become the production of nutritional supplements. American pharmacists encapsulate saffron, turmeric, fennel, cayenne pepper, ginger. We sometimes do not realize that it is 15-20 times cheaper to buy a bag of spices than something in capsules. Despite the fact that 100 grams of pure spice costs less than a dollar in the store, there are eccentrics who buy such "food novelties" up to $ 18 per 100 grams. A Spaniard, for example, cannot be forced to take capsules of saffron (it's like asking a Russian to take brown bread or potatoes in capsules). Because, growing saffron at home, the Spaniards have long been accustomed to using it in everyday life. You can't fool them with capsules. Especially the Indians and Chinese, whose culture of using spices is still at a high level today.

It must be admitted that in Russia people have always treated the new, especially the new in food - very carefully. This is putting it mildly. For example, when potatoes and tomatoes were still rare in Russia, bloody “tomato riots” broke out. It was not so easy to force the peasants to eat this overseas red unsweetened "fruit", even under the threat of being beaten to death with lashes. As for the "introduction" of potatoes, according to some sources, often mortally frightened people simply confused the tubers with poisonous inflorescences and fruits. As a result of numerous poisonings - the "potato" riot of 1842 in the Perm province, the largest popular unrest of the 19th century.

Despite the fact that in modern Russia most spices are still perceived as exotic, we hope that spice riots can be avoided. In Russia, fortunately, something was known about spices before. For example, Russian gingerbread is a biscuit with spices. In Rus', gingerbread cookies have also been famous since ancient times. Before the revolution, spice shops were everywhere.

As for the medicinal properties of spices, today even less is known about them than about culinary ones.

And meanwhile, how many troubles could be avoided with the help of spices, maybe even change world history! Let us recall the novel by Mikhail Bulgakov "The Master and Margarita", the procurator of Judea, Pontius Pilate, who suffered from monstrous migraine attacks - a fact, apparently, historical. If the Roman procurator had not had migraines (correctly using ginger, cloves or saffron), who can say how those distant events would have ended?

However, probably, this story would have happened without the will of Pilate. Here are some things that could have been prevented. It is very likely, for example, that Boris Yeltsin could have avoided such a complex operation as coronary bypass surgery if he had regularly eaten saffron, cardamom and cinnamon. (How to do it right, see below.)
^ WORLD HISTORY AND SPICES
Spices have been a luxury item for centuries. With the help of spices, cooks gratified the taste of kings and minions of fate. Many geographical discoveries have been made in search of spices. Spices were among the main targets of the great travels of Magellan, Vasco de Gama and Columbus. Wars have been fought over spices and thousands have died. And above all, professional spice hunters - the Dutch, French, Portuguese, British and Spaniards. Contrary to the bloody history of spices, spices (along with salt) are one of the few foods that are approved by traditions and religions. Moreover, religious holidays in different countries involve a variety of use of spices for ritual ceremonies. It is no coincidence that folk wisdom says: life without spices - no health, no joy.
^ A NON-RANDOM SELECTION OF SPICES
Note that for this book we took a non-random set of spices. So one day it happened that by the will of fate or chance, these wonderful spices ended up in the backpack of one of the authors of the book during a multi-day trip. On the third day, while crossing the river, alas, the first aid kit sank. Over the next three weeks, eight travelers were treated ONLY with spices (which avoided the fate of the first-aid kit, since they were in the second kayak). A variety of ailments happened, from insect bites, snakes, colds, sciatica, burns, cuts, injuries and poisoning - to gastrointestinal disorders.

Returning home, most of the expedition members stopped using pills and still treat themselves and their loved ones with spices. (Not to mention the fact that, according to travelers, they had never eaten so deliciously on any trip before.)

We know the taste of these spices well and have researched them healing properties. In practice and according to all sources available to us. Continuing the line of the medieval physician Quintus Serenus Samonicus, we would like to place funds "not only in the hands of the physician, but also of anyone who would like to be treated without drugs."

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 of semi-finished fish 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 and finished products 104

4.3 Organoleptic evaluation of the 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 the technological, structural and mechanical properties, increase the level of certain nutrients (protein, minerals, dietary fiber, etc.), increase 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 complex raw materials based on minced fish with several components 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 instruction to 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 eating from birth: medicine, education, food technology» 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 dissertation 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 Russian Federation is an excess 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 of the 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, a variety of biologically active food supplements (BAA), and later functional food products (FPP) were proposed. These include products that, when used daily, have the ability to maintain and regulate physiological functions, biochemical and behavioral reactions, maintain and improve a person’s physical and mental health, and reduce the risk of disease. 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 such products are intended for continuous use as part of normal diets, which may include other food products with one or another amount and range of potential functional ingredients. The total amount of bioavailable substances entering the body digestive tract functional nutrients should not exceed the daily functional requirements for them healthy person, because this may be accompanied by the occurrence of unwanted 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 food products is reduced. 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 against oxidation ascorbic acid and adrenaline, reduce capillary fragility, 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, as a natural source of physiologically active functional ingredients (PI), much attention has been paid to cereals, since it has been found that regular consumption of whole grains, bran, coarse flour, cereals improves the activity of the nervous and of cardio-vascular system, the work of the intestines, restores the structure of the skin, prevents the development of a number of chronic diseases.

Whole grains of cereal crops 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 a high content of 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. Pollock has a particularly low VSL (Table 3.2). As noted in the literature review, the VSL and VSL indicators 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 between the indicators of HSL and mass fraction starch, there is no correlation, 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. The ratio of components in model formulations was determined by computer simulation, which ensures the maximum balance of 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

Features of the technology for preparing medicinal dishes

Dietary dishes are prepared according to the rules of traditional technology. However, depending on the nature of the disease, special requirements are put forward for the choice of products and methods of preparation.

The range of dietary products is dominated by boiled dishes. Chopped meat and fish products are preferably steamed, and vegetables and fruits are stewed. This improves the palatability of food and increases the safety of many nutrients. If fried foods are allowed in the diet, then they are fried in ghee or vegetable oil. Butter is placed in the finished dish.

In many therapeutic diets, sparing of the gastrointestinal tract is necessary: mechanical, chemical and thermal.

mechanical sparing gastrointestinal tract:

1) use vegetables, fruits, cereals with a low content of cell membranes; meat of young animals, birds, rabbits, parts beef carcass having relatively little connective tissue;

2) during primary processing, the products are subjected to varying degrees of grinding (pass through a meat grinder 3-4 times, wipe with a sieve or rubbing machines);

3) to create a lush, airy consistency, the crushed mass is intensively mixed, beaten out, pre-whipped egg whites (puddings, soufflés, quenelles) are introduced;

4) products are subjected heat treatment. At the same time, vegetable protopectin turns into pectin, and the products acquire a delicate texture, collagen and elastin of the connective tissue turns into glutin, starch gelatinization occurs.

Technological methods providing chemical sparing gastrointestinal tract:

1) exclude sour fruits, vegetables rich in essential oils, spicy and salty gastronomic products, spices, meat and fish products containing a large amount of extractives, carbonated and alcoholic drinks;

2) to remove essential oils and extractive substances, the products are boiled or blanched. When blanching chopped pieces of meat weighing about 100 g and 2–3.5 cm thick, about 65% of extractives are lost. Portions chilled meat is blanched for 10 minutes, defrosted - 5 minutes, fish - 3-5 minutes. Then the semi-finished products are brought to readiness for 15 minutes by steaming, or stewed in milk sauce, or used to prepare chopped products. For a more complete removal of extractives, cooking in boiling water for a long time is used (1.5 kg meat is boiled for 2–3 hours, fish for 30–40 minutes);

3) with gout, limit the amount of foods rich in nucleic acids (yeast, meat of young animals, offal, broths). Reducing the content of purine bases by 50–60% is carried out by the same methods that are used to reduce the content of nitrogenous extractives. In bone broth made from beef bones, there are practically no purines, and it is allowed to use it with gifts. For the preparation of second courses with a reduced amount of extractives and purine bases, baking or frying after boiling is used;

4) wheat flour for sauces is dried without color change, fat sautéing is not recommended;

5) instead of sauteing, aromatic vegetables are stewed, and tomato puree is boiled;

6) soups and sauces are cooked on cereal and weak vegetable broths.

To provide thermal sparing gastrointestinal tract, the temperature of hot dishes is 62-65 °C, cold - 14-15 °C.

To improve taste with a low-salt or salt-free diet, the menu includes sour dishes, sour and sweet gravies and sauces, are added to main courses before serving Sonasol substitute for table salt 1.5–2.5 g.

In order to reduce the consumption of starch and sugar in diabetes, culinary products rich in carbohydrates are excluded. In chopped meat and fish dishes, cottage cheese is used instead of wheat bread, and in sweet products, sugar is replaced with xylitol in a ratio of 1:1 or sorbitol 1:1.3–1.5, not more than 30 g per day.

To enrich the diet with protein, dishes are prepared with the addition of skimmed milk powder, caseinates, caseites, unleavened cottage cheese, soy flour, soy protein isolate, yeast.

To enrich the diet with iodine, seafood is used: seaweed, shrimp, squid, etc.

Soups consist of two parts: liquid - base and dense - garnish. Broths (meat, bone, fish, etc.), decoctions from vegetables, fruits and berries, cereals, pasta, milk, lactic acid products, kvass are used as a liquid base for soups. The garnish includes: meat, fish and products from them, vegetables, fruits, cereals, pasta and other products. Thanks to flavoring and extractive substances, soups excite the appetite. According to the temperature, soups are divided into hot (75–80 °C) and cold (12–14 °C). According to the method of preparation, hot soups are divided into dressing, mashed and transparent, and cold soups are divided into non-mashed and mashed.

Features of the preparation of the first diet meals are as follows.

Diets often include vegetarian and milk soups, that is, cooked on water, decoctions of vegetables, cereals, pasta, milk diluted with water, and not on broths. Soups on primary broths are used for the main standard diet (previously - diets No. 2, 3, 11, 15), and soups on weak secondary broths, which contain less nitrogenous extractives and purine bases, are used on a diet with mechanical and chemical sparing ( earlier - diets No. 4,46,4c, 6, 7, 8, 9, 10,13).

For the purpose of mechanical sparing in diseases of the digestive system, pureed soups (mucous, soups-puree, soups-creams) or with finely chopped products are prepared.

To flavor soups, improve their appearance, increase nutritional value, carrots, onions, aromatic roots (celery, parsley) are introduced. Their use and culinary processing are due to the characteristics of diets. Parsley, celery and onions are excluded from the diet of patients with peptic ulcer and intestinal diseases (formerly diets No. 1 and 4).

To preserve aromatic substances, to give the dish beautiful color and reducing the time for further heat treatment, the roots and onions are sautéed on creamy (melted) or refined vegetable oils. In sparing diets, sautéing is replaced by poaching; they are allowed to be introduced into soups when cooked raw. Onions are used to remove essential oils only after cooking: sautéing, poaching or blanching, with the last two steps contributing to a greater destruction of essential oils. Sautéed onions are introduced to diets 2,3,11,15, after blanching - to diets 5,7,8,9,10. To improve the taste after blanching, the onions are sautéed (except for diet No. 5).

Tomato products (tomato paste, tomato puree) are usually sautéed beforehand. In diets No. 4 and 5, sautéing is replaced by boiling with a small amount of water, which helps to remove the raw taste.

Citric acid is administered in an amount of 0.05 g, bay leaf - 0.02 g per serving for all diets except No. 1 and 4.

Thickeners (flour, starch, ice cream) are added to some dressing soups, which stabilize the suspended particles of products and give the soups a thick, delicate texture. At the same time, the flour is dried without a visible change in color.

To fortify and improve the taste, soups are sprinkled with finely chopped parsley when served (diet No. 2,3,5,7,8,10,11,15), and dill is also allowed on diet No. 1; green onions are recommended to be introduced into diets No. 7,8,9,10 after blanching, and into diets No. 11.15 - without heat treatment.

The first courses for diets No. 7, 8, 10, 10a, 10c are not salted; on other diets, salt is administered sparingly: 2 g per serving.

The norm of a serving of soup is 400-500 g, for diets No. 7,8,10 - 200-250 g. The portion can also be reduced for other diets.

Filling soups

Refueling soups include cabbage soup, borscht, pickles, vegetable soups, soups with pasta and flour products, cereals, saltwort. General rules for cooking dressing soups:

1. Broth or decoction is brought to a boil.

2. Prepared products are placed only in boiling broth or broth in a certain sequence, depending on the duration of cooking, so that they are cooked until cooked at the same time.

When cooking soups with sauerkraut, pickles, sorrel, vinegar and potatoes, potatoes are first laid, boiled almost until cooked, and then products containing acid, since potatoes are in acidic environment poorly digested.

3. Sauteed roots and onions are put into the soup 10-15 minutes before readiness.

4. Filling soups, except for soups with potatoes, cereals, flour products, they are seasoned with flour sauteing or mashed potatoes 5-10 minutes before the end of cooking. Flour sautéing gives soups thick consistency and contributes to the preservation of vitamin C.

5. Soups are cooked at a low boil, because with a rapid boil, the vegetables are very boiled, do not retain their shape, aromatic substances disappear.

6. When cooking, be sure to remove fat from the surface of the broth, because it, oxidized, gives the broth a greasy taste. It is also necessary to periodically remove the foam formed from coagulated proteins, as it, breaking up into flakes, worsens the appearance of the broth.

7. Spices (bay leaf, pepper) and salt are put in the soup 5-7 minutes before readiness. An excess of spices and salt impairs the taste and aroma of the soup.

8. Cooked soups are left without boiling for 10–15 minutes, so that they infuse, the fat floats to the surface, and the soup becomes fragrant.

Pureed soups

They are prepared from cereals, vegetables, poultry, meat. By type of preparation, such soups are divided into mucous, puree soups and cream soups.

Mucous soups are used when the most sparing diet is required (diet No. 0, 1a, 16, 4, 46, 5a, 5p, 13). They are based on mucous decoctions obtained by cooking cereals. Strained broths are brought to a boil, lightly salted. On diets No. 0, 1a, 16, 13, soup can be seasoned with lezon. Oil is put on a plate when you leave. The serving temperature of the soup is 60–65 °C.

Puree soups are made from vegetables, cereals (cereal flour), meat, poultry, liver, fish. The basis is a white sauce, which, in accordance with the characteristics of the diet, is cooked with meat, bone, fish or secondary broth(diet No. 2,4,46,4c) vegetable or cereal broth (diet No. 16.1, 5a, 5p, 5,6,7,10a, 10c, 10.13). The products included in the soups are boiled or stewed until fully prepared and rubbed on a wiping machine. Difficult-to-cook foods are first passed through a meat grinder and then wiped. Puree is combined with broth (broth), brought to a boil, removing foam from the surface. So that the particles of the mashed products do not settle to the bottom and are evenly distributed in the broth, the soup is seasoned with white sauce and boiled for 10-15 minutes. To improve the taste and give a delicate texture, a lezon is introduced (except for diets No. 46.4c), for these diets white sauce can be replaced with boiled mashed rice. The soup is seasoned with butter.

Cream soups - all products are prepared in the same way as for cream soups. The mashed mass is diluted with hot broth (milk or broth), but unlike puree soups, it is combined only with milk sauce. Stirring, boil for 10-15 minutes, strain and bring to a boil. Seasoned with salt, hot cream or milk, butter. Cream soups are not recommended for patients who are contraindicated in dairy products.

Soups are transparent

The broths are clarified by introducing braces into them. Preparation of a quick release: meat (neck, flank, shank) 150 g per 1 liter of broth is ground in a meat grinder and diluted with cold water (1.5–2 liters per 1 kg of meat), salted and infused in the refrigerator for 1–1.5 hours to extract proteins . You can add lightly beaten egg whites, meat juice. A bail is introduced into the broth at a temperature of 40–45 ° C, carrots and onions baked without fat, boiled for 20–30 minutes at a low boil until a protein clot settles. After that, the broth is filtered. Clarification occurs as a result of the adsorption of suspended particles on the surface of the protein clot; coarse grater raw carrots And egg white(for 1 liter of broth 100 g of carrots and 8 g of egg white).

If meat or poultry is cooked without a rapid boil, periodically removing fat, then the resulting broths do not require clarification.

Various side dishes are served with transparent soups: rice, pasta, quenelles, meatballs, scrambled eggs, steamed vegetables, croutons, etc., which are cooked separately and put into the soup on vacation.

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The quality of culinary products. "Technology of catering products" - Textbook

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The Role of Functional Ingredients in the Development of Composite Foods

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

Optimization of multicomponent fish and plant masses by amino acid composition

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

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The quality of culinary products. "Technology of catering products" - Textbook

n1.doc

The Role of Functional Ingredients in the Development of Composite Foods

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

Optimization of multicomponent fish and plant masses by amino acid composition

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

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