Coursework: Commodity characteristics of the range and consumer properties of vegetable products. Commodity characteristics of products and raw materials
Commodity characteristics of raw materials characterize the nutritional value, nutrient content in raw materials, determine the requirements for shelf life, organoleptic assessment of the quality of raw materials.
Nutritional value and chemical composition.
Essential nutrients are organic and inorganic compounds that are required to sustain life. Essential nutrients are those that are required by the human body in a certain amount for normal growth, maintenance and repair of tissues, and for reproduction. There are five broad categories of essential nutrients: proteins, carbohydrates, fats, vitamins, and minerals.
The Natali bar uses meat, various vegetables and fruits to prepare signature dishes.
In human nutrition, fresh vegetables and fruits play an important role, as they have great nutritional value, pleasant taste and aroma, improve appetite and digestibility of food, have a beneficial effect on metabolism, and maintain acid-base balance in the body.
The potato tuber contains dry substances, of which the main one is starch, in addition, there are nitrogenous substances, sugars, minerals such as sodium, potassium, calcium, phosphorus, iron; fiber, organic acids, up to 20 mg% of vitamin C and a small amount of vitamins B1, B2, B5, PP, E, K, U. The nutritional value is high due to the content of a large amount of starch. Potato is an important source of vitamin C due to its frequent use in the diet, due to the presence of potassium, potatoes are used in clinical nutrition for diseases of the heart and kidneys.
Bulb onions contain the bulk of sugar, which consists of sucrose, essential oils, proteins, vitamins (C, B1, B2, B6, PP), minerals (calcium, phosphorus, potassium, sodium), nitrogenous substances.
The nutritional value of cabbage vegetables is characterized by the content of sugar in the form of glucose and fructose, protein, organic acids, minerals in the form of calcium, phosphorus, potassium, sodium, and iron salts. Calcium and phosphorus are presented in a ratio favorable for absorption by the human body. There is a lot of vitamin C, B1, B2, PP, K and folic acid in cabbage, which prevents the development of anemia, as well as choline and vitamin U, which has a beneficial effect on the mucous membrane of the digestive organs.
Tomatoes are widely distributed due to their high nutritional value and excellent taste, which depends on the combination of sugars in the form of glucose and fructose and organic acids in the form of malic and citric. Of the minerals in tomatoes, there are salts of potassium, calcium, sodium, magnesium, phosphorus, but most of all iron salts, in addition to vitamin C, tomatoes contain carotene, vitamins B1, B2, PP and K.
Eggplant nutritional value is due to the content of sugars 4.2% in the form of glucose, minerals 0.5% in the form of potassium, calcium, phosphorus, magnesium, iron, organic acids and vitamins (C, B1, B2, PP). A peculiar bitter taste gives solanine glycoside. Unripe fruits with underdeveloped seeds and tender pulp are used for food.
Apples have a high nutritional value due to the content of sugars up to 9%, vitamins (C, B1, B2, PP) and minerals, excellent taste and aroma due to the presence of organic acids up to 2%, essential oils and tannins.
Mango is an oblong fruit, green in color. Mango pulp is juicy with a fragrant delicate sour-sweet taste. They are a source of sugar, organic acids, essential oils, minerals, vitamins C, group B.
Pepper is valued as a flavor product with a sharp bitter taste and contains many vitamins B1, B2, PP, carotene 2 mg%, sugars, minerals 0.6% in the form of potassium, sodium, phosphorus, magnesium.
The chemical composition of poultry meat is characterized by the presence of proteins (16-21%), fat (5-28%), carbohydrates, minerals (calcium, copper, sodium, phosphorus, iron), water 45-69%, vitamins B1, B2, PP , A, D, extractives.
Poultry meat contains mostly high-grade proteins. Poultry fat has a low melting point and is easily absorbed by the body. The extractive substances of poultry meat give the broths a taste, aroma, enhance the separation of digestive juices, and promote the absorption of food.
The nutritional value of meat is mainly due to the presence of high-grade proteins and animal fats. Meat proteins have a high biological value, and to the highest degree - muscle tissue proteins, the amino acid composition of which is favorably balanced. Meat proteins are necessary for the human body to build its tissues and enzymes. Fats are involved in the metabolism in the human body. Unsaturated fatty acids found in fats increase the body's resistance to infectious diseases.
The nutritional value of nitrogenous extractives is due to the fact that they affect the taste and aroma of meat and broth, stimulate the appetite, contributing to better absorption of food. Mineral substances in meat can be from 0.8 to 1.3%. They are mainly represented by potassium and phosphorus, there are also calcium, magnesium, iron, copper, cobalt, zinc, etc.
Rules for the acceptance of raw materials at a public catering enterprise.
Goods acceptance is an important part of the technological process. Acceptance is carried out in two stages.
Products are received by quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to waybills, invoices, by recalculating containers, weighing. If the goods arrived in good packaging, in addition to checking the gross weight, the company has the right to require opening the container and checking the net weight.
The second stage is final acceptance. The net weight and the number of trade units are checked simultaneously with the opening of the container, but no later than 10 days, and for perishable products - no later than 24 hours from the moment of acceptance of the goods. The tare weight is checked simultaneously with the acceptance of the goods. If it is impossible to weigh products without tare, the net weight is determined as the difference between the gross and tare weights. Each container must have a marking label indicating the date, hour of manufacture and the deadline for sale.
Simultaneously with the acceptance of goods, but in quantity, the goods are also accepted in terms of quality. Quality control period for perishable goods --- 24 hours, for non-perishable goods -- 10 days.
Acceptance of goods by quality is carried out organoleptically (by appearance, color, smell, taste). At the same time, compliance with standards and technical conditions is checked. Certificates or certificates of quality are attached to transport documents, which indicate the date of manufacture, the period of implementation, the name of the company; hygiene certificates (indicating the permissible and actual levels of heavy metals).
In accordance with the law "On the Protection of Consumer Rights" and sanitary norms and rules, the goods must be safe for the health of consumers. It is necessary to control the compliance of the types and names of products with the labeling on the packaging and product documentation, the compliance of the packaging and labeling with the requirements of sanitary rules and state standards. Food products are accepted in a clean, dry, without foreign smell and violations of the integrity of the container and packaging.
Transportation of raw materials and food products is carried out by specially dedicated transport. Vehicles used for the transport of food products must have a sanitary passport issued by the sanitary authorities in the prescribed manner. Specialized road transport is equipped with a closed body with an inscription on the outside corresponding to the product being transported.
Perishable products are transported by refrigerated transport, which ensures the preservation of the temperature regimes of transportation established for this product. Refrigerated trucks are equipped with independent refrigeration units. Isothermal transport - road transport with an isothermal (heat-insulated) body, can be used for intracity transportation of perishable products. In the warm season, ice and an ice-salt mixture are placed in an isothermal body for cooling. When transporting food products, the rules of the commodity neighborhood must be observed.
Culinary and confectionery products are transported in vehicles specially designed and equipped for this purpose in labeled and clean containers - containers or trays with lids.
Storage of food products should be carried out in accordance with the current regulatory and technical documentation under the appropriate parameters of temperature, humidity and light conditions for each type of product in accordance with the sanitary rules "Hygienic requirements for shelf life and storage conditions of food products" (San-PiN 2.3.2. 1324 --03).
Potatoes are packed in rigid containers (boxes) and soft containers (bags, bags, nets) of 30-50 kg. At enterprises, potatoes are stored in well-ventilated daylight warehouses for 5-10 days at a temperature of 3C and a relative humidity of 85-90%. Potatoes are placed in bins or boxes mounted on undercarriers.
Cabbage late varieties of white cabbage are transported without containers in bulk, in bags or nets. Early varieties of white cabbage are also packed in coolies, baskets, boxes of 40-50 kg. At public catering establishments, cabbage is stored in warehouses on racks without containers, stacked in rows in 3-4 tiers in a checkerboard pattern, stumps up at a temperature of 3C and a humidity of 85-90% from 3 to 5 days.
Bulb onions are packed in coolies and nets - bags of 30 kg. At enterprises, onions are stored for up to 5 days at a temperature of 3C and a relative humidity of 70%.
Meat is stored in refrigerated chambers by hanging chilled meat, frozen meat in stacks at a temperature of 0 to -5C and a relative humidity of 85-90% for 2-3 days. At a temperature of -12C and a relative humidity of 95-98%. Frozen beef meat is stored for 8 months. Chilled meat is stored at a temperature of 0 to 2C and a relative humidity of 85% - 3 days.
Ripe tomatoes come in boxes - trays or baskets of 12 kg. Brown and milk maturity 20kg each, eggplant 30kg each. These vegetables are stored for up to 3 days at a temperature of 0 to 11C and humidity of 85-90%.
Capsicum comes in boxes of cages of 20 kg. Store up to three days at a temperature of 0 to 11C and a relative humidity of 85-90%.
Apples are received and stored in boxes of 25-30 kg. Fruits are packed in containers in rows of one variety, size, one degree of maturity.
Each row is lined with paper or shavings. Store up to 3 days at a temperature of 4C and a relative humidity of 85-90%.
Carcasses of all kinds of birds are packed in plastic film bags. Carcasses of birds are placed in wooden boxes or corrugated cardboard boxes separately according to types, fatness categories, processing methods. On the package with the carcass or the label enclosed in the package, or on the end side of the box, the symbols of the bird carcasses are applied according to the type and age of the chicken - C, broiler chickens - CB, chickens - K, According to the processing method, half-eaten - E, gutted - EE, gutted with a set of giblets - R. By fatness: the first category-1, the second category-2, inconsistent in fatness of the first and second categories - T (skinny).
Chilled poultry carcasses are stored at a temperature of 0 to 2C and a relative humidity of 80-85% for no more than 5 days from the date of production, frozen at a temperature of 0-6C for 3 days.
Requirements for the quality of raw materials.
At catering establishments, it is recommended to organize product quality control at all stages of production, for which it is necessary to create introductory, operational and acceptance quality control services with a clear separation of functions and responsibilities for the quality of products.
The incoming control service controls the incoming raw materials (products) and checks the compliance of its quality with the data specified in the accompanying documents (certificates, waybills), according to the organoleptic indicators set forth in the regulatory and technical documentation.
The quality of raw materials is evaluated by the results of the analysis of a part of the product selected from the batch. A batch is considered to be any number of products of the same name, manufactured by the enterprise per shift. Sampling of raw materials, semi-finished products and finished products for which technical documentation has been developed (GOST, PCT, TU) is carried out by opening a certain number of transport units in the package, specified in these documents, and selecting a part of the product. A sample taken from a single packaging unit is called a single sample. The number of products in a single sample from each unit must be the same (equal). In the absence of standards and technical specifications for raw materials and semi-finished products, for taking an average sample from a small batch of products, all packaging units are opened, if there are not more than five of them, and for a larger one, every second or third, but not less than five.
Parts are separated from the average sample for organoleptic evaluation, mass determination and laboratory analysis.
Vegetables should be whole, clean and healthy.
Tomatoes should be red and pink ripe, or yellow for yellow-fruited, eggplant color is dark purple. Fruits should be without mechanical damage, eggplants with a stalk, and tomatoes can be without it. The largest diameter of round fruit shapes is at least 4 cm for tomatoes, and 5 cm for eggplants. The eggplant length is at least 10 cm. Potato tubers must be whole, dry, clean, healthy, unfaded and not sprouted, for selected varieties - uniform in shape and color . Tubers of late varieties should be mature, with a dense skin. The smell and taste of potatoes are characteristic of the botanical variety. Potatoes of selected varieties should arrive without defects, peeled from the ground.
The bulbs must be mature, healthy, dry, clean, whole, uniform in shape and color, with well-dried upper scales, a dried neck no more than 5 cm long and shaped arrows up to 2 cm, taste and smell are characteristic of a botanical variety. The diameter of an ordinary onion is 3-4 cm. Steamed, rotten, frostbitten, damaged by diseases with a foreign smell and taste are not allowed.
White cabbage is divided into 2 commercial varieties: selected and ordinary (except for early white cabbage). Cabbage heads should be fresh, clean, whole, fully formed, distinguish degrees of density, not cracked, of the same botanical variety, stripped to tight-fitting leaves, with a stalk up to 3 cm.
With the taste and smell characteristic of this botanical variety. The mass of a head of white early cabbage should be 0.4-0.6, for selected mid-ripening, mid-late and late at least 1 kg, for ordinary 0.6-0.8 kg. Heads cracked, sprouted, rotten, frostbitten, with a foreign smell are not allowed.
Chilled meat has a drying crust of a pale pink or pale red color. On the cut, the muscles are slightly moist, the color of the muscles for beef is from light red to dark red. The consistency of the meat is dense, elastic. The smell is characteristic of the type of meat. Beef fat has a yellow, yellowish or white color, the consistency is hard, it crumbles when crushed, the fat should not have salting or rancidity. The tendons are elastic, dense, the surface of the joints is smooth and shiny. The bone marrow fills the entire density of the tubular bone, does not lag behind it, its consistency is elastic, the color is yellow, glossy at the break. Fresh frozen meat has a red surface, pinkish-gray on the cut. The consistency is firm, when tapped, a clear sound is emitted. Has no smell.
Flour. Wheat flour is a powdered product that is obtained by grinding wheat grains.
In confectionery products, flour of the highest, first and second grade is used. Flour is included in all types of dough, which are prepared at catering establishments.
Wheat flour of the highest grade - very soft, fine grinding, white color with a slight creamy tint, sweet taste.
Cakes, cakes, waffles, as well as the best biscuits and various products from yeast dough are prepared from this flour.
Wheat flour I grade - soft, but less fine grinding than premium flour, white color, but slightly yellowish. Gingerbread, cookies and other yeast dough products are prepared from this flour.
Grade II wheat flour - coarser grinding than premium flour, its color is white, with a noticeably yellowish or grayish tinge. Used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.
The quality of flour is determined by color, humidity, grinding size, smell, taste, acidity, content and amount of proteins, carbohydrates, fats, enzymes, minerals, harmful and metallic impurities.
The chemical composition of flour determines its nutritional value and baking properties. The chemical composition of flour depends on the composition of the grain from which it is obtained, and the type of flour. Higher grades of flour are obtained from the central layers of the endosperm, so they contain more starch and less proteins, sugars, fat, minerals, vitamins, which are concentrated in its peripheral parts.
Most of all, both wheat and rye flour contain carbohydrates (starch, mono- and disaccharides, pentosans, cellulose) and proteins, the properties of which determine the properties of the dough and the quality of bread.
Carbohydrates. Flour contains a variety of carbohydrates: simple sugars, or monosaccharides (glucose, fructose, arabinose, galactose); disaccharides (sucrose, maltose, raffinose); starch, cellulose, hemicelluloses, pentosans.
Starch (С6Н10О5) n - the most important carbohydrate of flour, is contained in the form of grains ranging in size from 0.002 to 0.15 mm. The size and shape of starch grains are different for different types and grades of flour. The starch grain consists of amylose, which forms the inside of the starch grain, and amylopectin, which makes up its outer part.
The starch condition of the flour affects the properties of the dough and the quality of the bread. The size and integrity of starch grains affect the consistency of the dough, its water absorption capacity and the content of sugars in it. Small and damaged grains of starch are able to bind more moisture in the dough, they are easily amenable to the action of enzymes during dough preparation than large and dense grains.
The composition of wheat and rye flour proteins includes simple proteins (proteins), consisting only of amino acid residues, and complex proteins (proteins). Complex proteins can include metal ions, pigments, form complexes with lipids, nucleic acids, and also covalently bind a phosphoric or nucleic acid residue, carbohydrates. They are called metalloproteins, chromoproteins, lipoproteins, nucleoproteins, phosphoproteins, glycoproteins.
The technological role of flour proteins in the preparation of bread is great. The structure of protein molecules and the physicochemical properties of proteins determine the properties of the dough, affect the shape and quality of bread. Proteins have a number of properties that are especially important for making bread.
Raw gluten contains 65 - 70% moisture and 35 - 30% solids, dry gluten contains 90% proteins and 10% starch, fat, sugar and other flour substances absorbed by proteins during swelling. The amount of raw gluten varies widely (15 - 50% by weight of flour). The more proteins in the flour and the stronger their ability to swell, the more raw gluten will be obtained. The quality of gluten is characterized by color, elasticity (the ability of gluten to recover its shape after stretching), extensibility (the ability to stretch to a certain length) and elasticity (the ability to resist deformation).
The amount of gluten and its properties determine the baking value of flour and the quality of bread. It is desirable that the gluten be elastic, moderately elastic and have an average extensibility.
A significant part of flour proteins does not dissolve in water, but swells well in it. Proteins swell especially well at a temperature of about 30 ° C, while absorbing water 2-3 times more than their own weight.
Flour that has even a slight foreign smell can be used (in the absence of other signs of poor quality) only after laboratory analysis for the preparation of products with spices or fruit fillings, however, such flour cannot be used for biscuit, shortbread, puff pastry products that have a delicate aroma. Flour with a slightly bitter taste can be used with the permission of laboratory analysis for the preparation of gingerbread, because. when preparing the dough, burnt sugar and spices are added to mask this taste.
When storing flour in bags, they are first opened, cleaned from the outside of dust and opened along the seam with a special knife.
The flour is shaken out of the bags under the sifters. The remains of flour in bags cannot be used for the manufacture of flour products, because. they contain dust and fibers, grass seeds, metal impurities.
When sifting flour, foreign impurities are removed: it is enriched with oxygen, air, which contributes to the deepening of the rise of the dough. In winter, flour is brought into a warm room in advance so that it warms up to t 12C.
Cottage cheese. The product is obtained by fermenting milk and cream with lactic acid bacteria of various types. Cottage cheese is classified as a dairy product. Cottage cheese of the highest grade should have a pure sour-milk taste and smell, a uniform delicate texture, a uniform white color with a creamy tint. In cottage cheese of the first grade, slightly fodder and bitter aftertastes, uneven color, taste of containers, loose, smearing or crumbly texture are allowed.
Chilled cottage cheese is stored at a temperature not exceeding 8 ° C for no more than 36 hours. Frozen cottage cheese is stored at a temperature of - 8 ... - 41 ° C, packaged for 4 months, and by weight - 7 months.
Eggs. A chicken egg has a mass of 40-60 g. In the calculations of food recipes, the mass of 1 egg is taken as 40 g. An egg consists of a shell, yolk protein. The share of the shell accounts for 11.5%, protein - 58.5%, yolk - 30% of the mass of the egg.
The shell has a porous surface. Through its pores, bacteria and mold fungi, water vapor, and air can penetrate into the egg. The shell consists of carbonates and phosphates of calcium and magnesium.
Egg white consists of 86% proteins, as well as carbohydrates and minerals. Its reaction is slightly alkaline (pH 7.2 - 7.6). At a temperature of 58 - 65 ° C, the egg white coagulates. When whipped, it forms a persistent foam. Egg white carbohydrates are represented by glucose.
The yolk contains 20% fat and 10% phospholipids, of which 8% lecithin. Egg fat contains 70% unsaturated fatty acids, such as oleic, linoleic, linolenic.
It is necessary to store eggs at the enterprise at a temperature of 1 - 3 ° C and a relative humidity of 85 - 88%, storage for more than a month is not recommended. Low temperature delays the aging process, and high humidity reduces their drying.
Sugar. Sugar - sand is a free-flowing food product consisting of individual crystals. In accordance with GOST 21-57, granulated sugar must meet a number of requirements in terms of organoleptic characteristics. In appearance, granulated sugar crystals should be of a homogeneous structure, with pronounced edges. Free-flowing, non-sticky, without lumps of unbleached sugar and without foreign impurities; the color of granulated sugar is white with a sheen; the taste is sweet, without foreign taste, the crystals have no smell either in dry form or in aqueous solution; solubility in water is complete, the solution is transparent.
Sugar-sand is characterized by the following physico-chemical parameters. Granulated sugar must contain at least 99.75% pure sucrose, reducing substances not more than 0.05%, ash not more than 0.03%, moisture not more than 0.14%, metal impurities not more than 3.0 mg/kg.
Butter. Butter is animal fat. It is characterized by high calorie content and high digestibility, has a good taste and is a complex mixture of milk fat, water, a certain amount of protein and minerals.
Depending on the method of production, the introduced flavoring and aromatic substances, the type of raw materials, as well as the methods of processing cream, butter is divided into the following types: sweet cream, Vologda, sour cream. The best butter comes from pasteurized cream.
Unsalted and salted butter is produced. Salted has a denser structure and is better preserved. It contains 1 - 2% salt.
Butter, subjected to heat or mechanical treatment, is divided into melted, sterilized, pasteurized, reconstituted, melted.
Butter contains approximately 83% fat, 1.1% protein, 0.5% lactose, 0.2% minerals, 15.2% water.
Physical and chemical parameters of butter.
Temperature:
Melting……….28 - 30 °С
Solidification………15 - 25 °С
Saponification number………….218 - 235
Iodine number……………..25 - 47
Butter is packed in plank or plywood boxes, in wooden or plywood-stamped barrels. Boxes and barrels are lined with parchment inside. Packed oil is stored in refrigerators at a temperature not exceeding 12 °C.
Vanilla powder (vanillin). Appearance - crystalline defect, color - from white to light yellow, smell - vanillin.
Margarine. They are anhydrous mixtures of refined hydrogenated lard, rendered animal fats and vegetable oils. Cooking and confectionery fats are not divided into commercial grades. These fats have a color from white to light yellow, taste and smell are characteristic of each type, consistency at 15 ° C is dense and plastic, the amount of fat is not less than 99.7%, moisture is not more than 0.3%.
The following defects are not allowed: musty and rancid taste and smell, greasy taste, foreign tastes and smells, in margarine - powdery and curdled consistency.
It is necessary to store edible fats in clean, dark rooms with a relative humidity of no more than 80 - 85%.
Lemon acid. Colorless crystals or white powder without lumps. The taste is sour, without foreign taste, there is no smell. The consistency is loose and dry, not sticky to the touch. Mechanical impurities are not allowed.
Sour cream. The product is obtained by fermenting milk and cream with lactic acid bacteria of various types. Sour cream is classified as a dairy product. Sour cream should have a pure sour-milk taste with a pronounced aftertaste and aroma of pasteurization, a homogeneous, moderately thick consistency without grains of fat and protein. It is not allowed to sell sour cream with sharply acidic, acetic, fodder, bitter and other tastes and odors, released whey, slimy, viscous consistency, foreign inclusions and changed color.
It is best to store sour cream at a temperature of 0 ... 1 ° C. In stores, it is stored at a temperature not exceeding 8 ° C for no more than 72 hours, and without cold for 24 hours.
Vegetable oil. Vegetable oils are refined and unrefined. Refined underdosed oils are those that have undergone mechanical purification, hydration (isolation of protein and mucous substances), neutralization and bleaching.
Unrefined oils are oils that have undergone only mechanical purification.
Refined deodorized oils are odorless, clear and do not sludge.
Plan.
- Introduction ………………………………………………………………..… 2.
- Commodity characteristics of raw materials ……………………………..…. 4
- Primary (cold) processing of pork ……………………………. 6
- Pretreatment methods to improve aroma and taste ……………………………………………………………………………..…10
5. Development of a range of pork dishes.………............................................14
- Pork cooking technology ……………………….. 17
6.1. Recipes of pork dishes …………………………………………………. 21
- The sequence, design and presentation of dishes……………………. 23
- Sanitary requirements for the preparation of pork dishes ……... 25
- Conclusion ……………………………………………………………... 29
- References ……………………………………………………….. 30
1. Introduction.
The raw meat market is characterized by a sufficient supply of meat resources, as they are produced by peasants, farmers and personal subsidiary plots. When planning production volumes, meat processing plants focus primarily on the end consumer.
A significant increase in the opening of catering enterprises has become an incentive to increase the production of domestic semi-finished meat products. Public catering enterprises in Russia receive meat and freshly frozen meat products from domestic and foreign producers.
Meat has played an important role in human nutrition since ancient times. Meat is a valuable food product, a source of animal proteins, mineral salts and some vitamins that are important for the human body. The chemical composition of meat depends on the type of animal, its breed, gender, age, fatness, as well as on the pre-slaughter condition of the animal, the degree of bleeding and storage conditions of the meat.
Topics of the course work "Development of an assortment of pork dishes." In this work, the main goal is to study the technology of cooking pork dishes, commodity characteristics of raw materials for the development of a range of dishes.
In accordance with the goal in this work, the following interrelated tasks have been solved:
Acquaintance with commodity characteristics of raw materials;
Studying the technology of cooking;
Acquaintance with the rules of registration, release, storage and sale;
The study of sanitary requirements in the manufacture of pork dishes.
I believe that the topic of my work is relevant, as it has practical significance for public catering enterprises.
The knowledge gained can be used to develop recipes for dishes, determine technological standards for laying raw materials.
Pork meat is divided into two varieties. The first grade includes: scapular part, dorsal part (loin), brisket, lumbar part with flank and ham (hip part); to the second grade - tanks with a neck notch, forearms (knuckle) and shank.
Pork can be fried, boiled and stewed. Borscht, cabbage soup, pickles, meatballs, stews, jellies, kebabs, schnitzels, escalopes, yaternice and other dishes are prepared from pork; it is used (in half with beef) for making dumplings.
A large amount of pork is processed into various smoked products: ham, bacon, etc., and into various kinds of sausages. At home, you can cook boiled pork from pork.
A specially prepared whole pig can be served on the table as a separate dish (piglet). The table can be decorated with a pig or boar's head (especially at Easter).
In a number of religions (Judaism, Islam), a pig is considered an unclean animal, and its meat is taboo. On the other hand, in Hinduism, pork is considered one of the main types of meat due to the cult of the cow and the taboo on beef.
2. Commodity characteristics of raw materials
Direct products and raw materials regularly come from wholesale depots, food industry enterprises from collective farms and state farms in a minimum amount to ensure the uninterrupted operation of the catering unit and the high quality of dishes.
At public catering establishments operating on raw materials, meat is supplied chilled, in particular pork - in carcasses and half carcasses. Many public catering enterprises receive semi-finished meat products: large-sized, portioned, small-sized and chopped.
Pork meat has a sweetish aftertaste, high nutritional quality, high-calorie content. For the production of frozen pork, raw materials of the following fatness should be used:
a) bacon pork obtained from the slaughter of bacon pigs aged from 6 to 8 months inclusive, with a live weight of 75 to 100 kg inclusive, fattened in specialized farms, farms, departments, brigades of state farms and collective farms on rations that ensure the production of high-quality bacon. Males must be castrated no later than two months of age, females must not be farrowed, in a state of gestation, with a sagging abdominal part;
b) meat pork;
c) fatty pork.
Meat contains many complete proteins - 14.5 - 23%, fat - from 2 to 37, minerals - 0.5-1.3% (of which the most valuable salts are phosphorus, calcium, sodium, magnesium and iron). Meat contains vitamins A, D, PP and group B.
The main tissues of meat are: muscle, connective, fat and bone.
Good-quality chilled meat has a dry crust on the surface of the carcass, the color is from pale pink to red (when pressed with a finger, the dimple quickly levels out).
Frozen meat on the surface and cuts has a pink-red color with a grayish tint due to ice crystals, the consistency is solid (makes a sound when tapped); It has no smell, but when thawed, the smell of meat and dampness appears.
You can check the quality of frozen meat with a heated knife blade or by test cooking. The meat received by the enterprises is subjected to mechanical culinary processing.
Depending on the fatness, frozen pork must meet the following requirements:
a) bacon pork must have: well-developed muscle tissue with layers of fat; fat thickness from 1.5 to 3.5 cm white or with a pink tint, distributed in an even layer along the entire length of the half carcass, with the exception of the withers; bacon is hard; on a transverse section of the chest, at least two layers of muscle tissue; skin without pigmentation, without folds and traumatic injuries (cuts, bruises, scratches, etc.); half carcass weight not less than 28 kg;
b) meat pork must be covered with a layer of bacon over the entire surface of the half carcass; fat thickness from 1 to 3.5 cm; half carcass weight from 25 to 34 kg;
c) fatty pork must have a bacon thickness of 3.5 cm or more; half carcass weight not less than 30 kg.
3. Primary (cold) processing of pork
Primary processing consists of the following processes: thawing, washing, drying, culinary cutting, deboning, cleaning, sorting, making semi-finished products.
To determine the temperature of the meat, six half carcasses are selected from each batch. Upon receipt of unsatisfactory test results for at least one of the indicators, repeated tests are carried out on a double sample taken from the same batch. The retest results apply to the entire lot. Determination of fatness and quality of technological processing of pork is carried out on each half carcass.
To determine the quality and mass of pork, an inspection of all pork in a batch and a group weighing of pork of one category are carried out. The mass of pork is determined by weighing on a scale with an allowable error of not more than 0.1%.
Pork bacon, meat and fat are produced in the form of longitudinal half-carcasses. Sawing or cutting into longitudinal half carcasses is carried out in the middle of the spinal column, without leaving whole vertebrae.
Technological processing of pork must be thorough. The presence of bruises, bruises, skin cuts, cracks, bristles, spinal cord, contamination with blood or foreign matter and other processing defects is not allowed on half-carcasses of pork. Ice and snow are not allowed on half carcasses.
Pork meat must be frozen to a temperature in the thickness of the muscles (near the bone) not higher than minus 10 ° C. 1.4. Pork is released in the skin, without head, legs, tail, internal organs, internal fat and without tanks (cheek meat), separated with a neck cut from the carcass in a straight line directly in front of the first cervical vertebrae. The tenderloin is left with the carcass. Pork skin must be processed by scalding and singeing.
Carcasses, half-carcasses, quarters of meat are thawed in a chamber at a temperature of 0o to 6-8o C for 1-3 days. or at 20-25 ° C for 12-24 hours with slow thawing, the loss of nutrients is minimal, the meat is not thawed in water. After thawing, the brand is cut off, the meat is washed with water (20-30 ° C) using brushes, rinsed with water (12-15 ° C) and dried in air or with cloth napkins.
Pork fillet - boneless pork meat, one of the most important food products with excellent culinary qualities.
Meat semi-finished products
Meat products are products prepared from meat,
past culinary processing and prepared for heat treatment.
According to the type of raw materials, semi-finished products are divided into beef, lamb, pork, according to the nature of processing - into natural, breaded, chopped. Semi-finished products include dumplings and minced meat.
Natural semi-finished products - pieces of meat of the most tender muscle tissue from beef, pork, mutton carcasses. These semi-finished products are divided into large-sized, portioned and small-sized.
Semi-finished minced meat - Moscow cutlets, domestic, Kyiv cutlets, rump steak, etc. Semi-finished products are produced in chilled and frozen form.
Freezing is subjected to semi-finished products from chilled raw materials.
For the production of semi-finished minced meat, meat, soy protein, textured or in the form of cereals, bread, onions, egg powder, melange, raw fat, crackers are used.
Chopped semi-finished products should have the correct shape, a surface evenly sprinkled with breadcrumbs, without torn and broken edges. The stuffing is well mixed. The smell in the raw form is characteristic of benign raw materials, in the fried form the taste, the smell is characteristic of the fried product.
The consistency of fried products is juicy, not crumbly. The mass fraction of moisture is from 62 to 68%, bread - from 18 to 20%, salt - 1.2 to 1.5%, fat - from 20 to 26%. Rump steak, beef steak are released without bread.
Processing and cutting of piglets is carried out as follows: scalded and de-haired piglets are wiped with a clean cloth, rubbed with flour so that the skin becomes dry and the hairs more easily lag behind the skin surface, then they are singeed on a non-smoking flame of an alcohol lamp or gas burner. After singeing, the piglets are gutted and washed. Freshly killed piglets are placed for 2-3 hours in cold water to remove the blood.
Cutting a pork carcass.
Rice. 4. Cutting the pork carcass:
1 - head with cheek;
2 - neck part;
3 - dorsal part (loin);
4—thigh;
5-coxofemoral part (ham);
6 and 8—back and front shanks;
7 - scapular part;
9 - lower cervical part;
10 - side part without ribs;
11 - ribs;
12 - flank;
13 - legs;
14 - a layer of fat, going to the ambassador;
4. Pre-treatment methods to improve aroma and taste.
Salting and marinating add extra flavor to fresh pork as the first steps in cooking. Salting, which can last from 12 hours to a month, also prevents meat from spoiling, a process that was essential in preserving the product before refrigeration was invented.
Marinating - the process of impregnating meat with aromatic substances - is shorter in time, it changes the taste of meat, giving it tenderness. Pork salted from evening to morning loses some of its sweet taste. Then it should be dried and cooked like raw meat.
Salted for a longer time, pork becomes drier and firmer than raw meat. After 3-4 days of salting, pork should be soaked in order to remove salt from it before cooking. Pork, salted for 3 days, is soaked for 3-4 hours, and after 5 days of salting, it is soaked for about 6 hours.
Pork that has been salted for a week or more is soaked from evening to morning; before preparing dishes from it, pour it with cold water, bring the water to a boil over low heat, let it boil for a short time, then wash the pork and dry it.
The meat is salted either by covering it on all sides with large salt crystals, which is called dry salting, or by immersing it in brine. The name "dry salting" is, in fact, incorrect, because using this method, a brine is obtained, formed by the juices flowing from the meat, which dissolve the salt.
Dry salting is usually used for thin oblong-shaped pieces of meat, such as belly or ears, as shown in the picture below, because salt mixed with herbs and other seasonings is easily applied to the surface of the meat being salted. Thicker cuts of meat are easier to pickle in cooked brine.
For salting, use a container made of porcelain, ceramic or glazed earthenware; metal utensils may react with the brine and spoil the taste of the product. Although marinades can be any combination of seasonings, they usually include acidic substances such as vinegar or wine, which soften the hard tissue of the meat. The acidic action gives the meat a spiciness that contrasts with other, more flavorful additions such as onions and herbs. The amount of pickling liquid depends on its method.
So-called "wet" marinades, such as red wine blends, contain enough liquid to completely submerge the meat. They are especially well suited for stewing pork, as the marinade; can become the liquid in which the meat will be stewed.
Dry marinades contain significantly less liquid. They are applied to the meat, like a paste of sweet green peppers, and are not poured into the prepared dish. Such dry marinades can be left on the meat. The dish is sprinkled with breadcrumbs and thoroughly fried. At room temperature, pork is kept under the marinade for a day, in the refrigerator for about 30 hours, during which time the marinade gives the meat taste and aroma.
Dry salted with herbs
1 - Salting meat
Salt with various seasonings are mixed in a bowl. Seasonings can be ground Jamaican pepper and cloves, chopped juniper and bay leaves, pepper and dried herbs. Sprinkle a layer of this mixture on the bottom of a glass or ceramic dish. Place the meat (the picture shows the belly and ears of the pig) in this dish. Rub the meat with the mixture and sprinkle with additional salt.
2 - Turning meat
Close the dish with a lid and place in a cool place. Turn the meat occasionally to ensure even brining. Salting meat should last at least 12 hours; to prepare pickles, meat should be salted for 3 to 7 days. After about 10 hours, when the meat gives juice, a brine is formed. After the meat is salted, brines and salt go to waste.
Filling with brine of fresh meat.
1 - Preparing the brine
Pour cold water into a saucepan. Tie seasonings, such as juniper leaves, cloves, thyme, laurel, and crushed nutmeg, into a muslin knot. Place the spice bundle in the water. Add salt and some sugar to the water. Bring to a boil over medium heat. Don't forget to remove the foam. When the sugar and salt dissolve, after 2-3 minutes, remove the pan from the heat.
2 - Pouring meat with brine
Let the brine cool down. Pierce the meat intended for salting (pictured: the neck of a pork carcass) in several places with a sharp object that you have so that it is better salted. Place the meat in a deep dish. Remove the seasoning bundle from the brine. Pour brine over cooked meat.
3 - Meat under oppression
Place a plate on top of the meat and place a weight on top of the plate. Use a stone, ceramic or glass container, such as a glass jar filled with water, as a weight. Make sure the entire piece of meat is under pressure, then cover the dish with a lid to keep dust out.
4 - Meat extraction
Place the dish with the meat in a cool, dark place, away from sunlight and other sources of heat that can promote bacterial growth. Stir the contents of the dish every three days with a wooden spoon. When the meat is ready to your taste, remove it from the dish with tongs or a special fork.
Seasoned meat, red wine marinade:
For a "wet" marinade, place the meat - in the photo: chopped shank - into a bowl. The meat is sprinkled with herbs and aromatic seasonings, in this case it is parsley, thyme, bay leaf, chopped garlic and onion. All this is poured over with red wine. The bowl is covered with a lid and left to marinate at room temperature.
Green Pepper Marinade
Dry marinade for sliced pork
Mix peeled and chopped sweet green peppers with salt and garlic or ginger and onions. Pound into a mushy mass and add white wine. With a spoon, apply the mixture on the meat on both sides - in the photo: boned loin. Close the container with a lid and leave to marinate at room temperature.
5. Development of a range of pork dishes.
When developing a range of dishes, it must be remembered that pork meat must be produced according to technological instructions, in compliance with the sanitary rules approved in the prescribed manner.
Along with complete proteins, pork contains fat and so-called extractive substances, which have almost no nutritional value, but serve as strong stimulants for the separation of digestive juices and thus contribute to better absorption of food.
Pork meat has high nutritional qualities, is very tender, cooks quickly, and is high in calories.
Pork with bones is one of the most important food products with excellent culinary qualities. This is the skeletal muscles of slaughter animals; one of the most important human food. The composition of the meat, in addition, includes connective, adipose tissue, as well as a small amount of nervous tissue.
The nutritional value of pork dishes should be taken into account when planning a menu for a full daily diet or individual meals - breakfast, lunch, dinner.
The variety of the assortment and the nutritional value of pork dishes make it possible to use them as main dishes for breakfast, dinner or supplement the lunch menu with them. Sandwiches with meat products are a good addition to breakfast, which includes a hot dish of vegetables, cereals or pasta. A vegetable salad, complemented by a cold meat dish, and a hot drink also makes up a complete breakfast.
The range of pork dishes is quite wide: from traditional dishes to specialties.
Cold meals and snacks:
"Jelly pig", "Pork jelly", "Brawn with mushrooms", "Pig in jelly", "Boiled pork with dried fruits",
"Marinated Pork", "Pork Roll", etc.
Salads: "Salad with pork", "Meat salad".
Second courses:
"Pilaf", "Ragout", "Fried pork", "Knuckle of pork under the crust",
"Meat thing" (pork, pickled cucumbers, ham, cheese),
"Skovorodka" - home-style roast (pork, mushrooms, onion, tomato, greens),
"Pork entrecote", "Escalope", "Pork chop",
"Pig with horseradish", "Stuffed pig",
Chopped Beef Steak, Schnitzel, Entrecote with Lecho and Egg,
"Stuffed pork belly"
“Boiled pork with vegetables”, “Pork goulash”, etc.
When developing an assortment of dishes and menus for catering establishments of various types, it is necessary to follow the rules for the arrangement of snacks and dishes, taking into account the sequence of their serving.
Depending on the contingent of consumers, the type of enterprise, and the accepted forms of service, the menu is divided into the following types: with a free choice of dishes; set lunches (breakfasts, dinners); daily diet, dietary baby food; special types of service, banquet menu.
Types of semi-finished products
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1. For whole frying 1. Natural cutlets 1. Shish kebabs, frying
(loin, hip, chops, escalope. (loin, hip
shoulder part). (loin). Part).
2. For cooking 2. Schnitzel 2. Goulash, pilaf
(brisket). (hip part). (blade part).
3. For frying 3. Braised pork 3. Stew, pilaf, goulash
whole (cervical (scapular cervical (cervical part)
Part). Part).
6. Technology of cooking dishes from pork.
In the hot shop, heat treatment of products and semi-finished products is carried out, broths are cooked, soups, garnish sauces, main dishes are prepared, flour culinary products are baked, and the products are also heat treated.
In the process of technological processing, raw materials are not only subjected to sorting, washing, cleaning and heat treatment, but by combining various types of raw materials and semi-finished products, complex dishes are obtained, which sometimes include several dozen different products.
At public catering establishments, where a free choice of dishes is provided, the amount of raw materials is determined by the menu.
The number of products included in the dishes, and their ratio is called the layout or recipe. The calculation is performed for each type of dish separately according to the layouts given in the current collections of recipes.
The “Recipe Book” defines not only the ratio of products in a dish, but also the weight of the dish (yield), the allowable waste size and weight loss during processing, the basic rules for the technological processing and presentation of dishes, the rules for replacing one product with another.
The recipe book is the most important technical document. It consists of several sections: calculation of the consumption of raw materials, the yield of semi-finished and finished products, layouts for separate groups of dishes, tables of the duration of the heat treatment of products and the norms of product interchangeability.
The collection of recipes regulates: raw material input rates by gross weight in grams, waste during primary (cold) processing of raw materials as a percentage of gross norms; norms for investing products by net weight (weight of the semi-finished product). Losses during heat treatment as a percentage of the net norms and the mass of the semi-finished product; output standards for finished products; the mass of products in the finished product, the mass (in grams) of each dish as a whole.
The consumption of spices, salt and herbs is not indicated in each recipe, but in the introductory part of the relevant sections. In the collection of recipes, the consumption rates of these products for one dish are given.
At present, new original recipes and recommendations can be developed at public catering establishments to best meet the needs of the population.
In this case, when the enterprise produces dishes, the recipe of which is not provided for by the collections of recipes, for each of these dishes, enterprise standards (STP), technical conditions and technical and technological maps (TTK) must be developed.
I chose two pork dishes, most often used in catering establishments: Chopped Beef Steak, Pork Jelly. I described the technology of their preparation and technological maps, I also present several recipes for pork dishes.
Technological map number 1.
Name of the dish: Chopped Beef Steak Recipe No. 411 | No. Name | Gross (g.) | Net (g.) | Weight ||n/n | 1 portion | 1 portion | finished product|Pork (meat) |109 |80 | ||Shpik |14 |12 |
| Milk or water | 6, 76 | 6, 76 | | Black pepper | 0, 04 | 0, 04 | | ground |
| Salt | 1.2 | 1.2 |
|Garnish No. 472 | 150 ||Water |9 ||Animal fat |7 |7 ||melted food | |Exit |-- |-- | 220 |
Brief technology:
Salted bacon cut into cubes (5x5 mm), salt, spices, water (or milk) are added to the minced meat, kneaded, cut in the form of meatballs, 1 pc. per serving and fried. On vacation, the steak is garnished and poured with juice released during frying.
Side dishes - crumbly cereals, pasta, boiled potatoes, raw fried, deep-fried, vegetables poached with fat, vegetables in milk sauce.
Technological map number 2.
Product name Gross Net Pork trimmed 749 749/375* Gelatin 12 12 Vegetables and spices Yield - 1000
Cooking technology. The preparation of meat (pork) begins to be carried out in the butcher shop, where they take such parts of the carcass as a shank, ears, legs - you can head. Soak in warm water. Then the excess is removed, cleaned and cut into small pieces. Then they go to the hot shop, where they put the meat to cook in the cauldron. While the meat is being cooked, vegetables (carrots, onions, celery and parsley roots) are being prepared in the vegetable shop. To begin with, the vegetables are washed in water, then the vegetables are peeled and cut into rings. When the meat has come to a boil, remove the foam from the broth with a ladle and continue to cook for 3-5 hours at a temperature of 85-90 C. An hour before the end of cooking, vegetables, spices, salt, bay leaf, and spices are added to the broth. Then, after cooking, the meat is separated from the bones, removed from the boiler and crushed into small pieces. The broth is poured into a separate bowl and filtered through a fine sieve. The minced meat and broth are then combined again and brought to a boil. And then boiled on low heat for 30 - 45 minutes. After cooking is completed, the jelly is poured into molds, a layer of four centimeters and allowed to harden in a cold place. When cooling, the jelly is stirred to obtain a homogeneous mass, and kept for 8 hours to solidify well.6.1. Pork recipes.
"BOILED PORK WITH VEGETABLES"
To prepare a dish such as cold pork, use the hind legs and shoulder blades. The legs are fried whole or in pieces, convenient for slicing. At the shoulder, the meat is removed from the bones, rolled up and tied with twine and fried.
Ingredients:
pork (brisket, shoulder or loin) - 500 g, water - 1 l, a small onion, half a swede, carrots - 4 pcs., parsley root, fresh cabbage - 500 g, potatoes - 6-8 pcs., salt, a few peas pepper, chopped herbs.
Cooking
The meat is placed in a whole piece in cold water. When the water boils, remove the foam and simmer for about an hour. Add chopped vegetables and salt. Cook, tightly covered with a lid, until fully cooked.
Cut the cooked meat across the grain. When serving, arrange the vegetables by type next to the meat. Serve the meat broth separately in a gravy boat. Sprinkle the dish generously with herbs. Garnish - salad of pickled cucumbers or tomatoes.
"ROASTED PIG"
Piglets intended for serving in portions and for preparing aspic, after processing, are wrapped in a clean linen or parchment, tied with twine, put in a fish boiler, poured with cold water, a few finely chopped roots, salt, bay leaf, pepper are added and boiled at a low boil in within 50-60 minutes.
With piglets intended for stuffing, after the primary treatment, the skin is removed with part of the pulp (the skin is not removed from the head), the head is left intact and is not separated from the carcass. Then the skin is sewn along the incision line, leaving a small hole near the neck, through which stuffing is performed. The pulp remaining on the bones is cut off and used for minced meat.
Wipe the scalded pig dry with a towel, lightly rub with flour in those places where the bristles remain, and singe on fire. Then cut the abdomen and thoracic part lengthwise in the direction from the tail to the head, take out the insides, remove the rectum, cutting, for this, the pelvic bone; Rinse the piglet thoroughly in cold water. After that, cut the vertebral bone in the neck area along. Salt the pig from the inside, put it on a baking sheet with its back up, lightly grease with sour cream, pour melted butter from a spoon, pour 4 cups of water on a baking sheet and put it in the oven for 1-1.5 hours. during frying several times pour it with a spoonful of fat.
The piglet is fried with a whole carcass or cut along the spine into two halves.
Remove the finished pig from the baking sheet and then prepare the gravy. To do this, put the baking sheet on the fire, evaporate the remaining liquid, drain the fat, and pour 1 glass of hot meat broth or water onto the baking sheet, boil and strain through a sieve.
When serving, put buckwheat porridge on a heated dish and sprinkle chopped eggs on top. First, cut the piglet into two parts, first cutting off the head, and then cut each half into transverse pieces, lay them on top of the porridge in the form of a whole carcass, attaching the head chopped into two parts. Pour the fat from the frying on top. Serve the gravy separately in a gravy boat.
7. Sequence, design and serving of dishes.
The cook must prepare food that is not only tasty and nutritious, but also beautifully presented, so that its consumption causes real pleasure. When preparing dishes, in addition to the general technological rules, a lot depends on the artistic taste of the master, on his ingenuity and ability to correctly use the features of this type of raw material.
Pork and piglets are cut into 2-3 pieces per serving, placed on one side of the dish, and a side dish of fresh, salted and pickled vegetables, jelly, lettuce and greens is placed on the other.
Each portion of the jellied dish and jelly, if they are not filled in molds, but on baking sheets, is cut out with an oscillating movement of the knife so that the edge is corrugated.
To decorate a dish, the products that make up it are usually selected, cut into various figures, which are placed on top of the dish, giving it a beautiful look.
Snacks and cold dishes are included in the menu to stimulate the appetite, not to satiate. That is why they are prepared very diverse, but in small quantities. An appetizer must be accompanied by at least one main course and dessert.
Cold appetizers are served before soup is served, and warm appetizers are served after cold dishes, when soup is not foreseen on the menu. If a cold dish is served before serving the soup, spicy foods (spices, very salty and spicy ingredients) must be excluded from it, so that the recipient of the soup can appreciate its true taste.
Usually warm snacks are served in the vessel in which they were prepared. The dishes in which snacks are served should be beautiful and convenient in shape - a common dish or individual plates.
Intermediate dishes are served cold or warm, depending on their type. The main purpose of such dishes is to fill the gap between two regular meals or to complement the variety of the table. It is appropriate to pre-distribute these types of dishes in portions and garnish, which speeds up their serving.
A cold dinner of meat dishes can be served - cold fried or stewed pork meat, cut into thin slices and garnished with mayonnaise and jelly (aspic, gelled sauce) or salads with mayonnaise sauce, fresh cucumbers or pickles. Thinly sliced sausages, cheese, cheese, egg dishes, jelly, etc. can also be served here.
Diversity is the main requirement. Products should be combined so as to contain a bit of everything.
The second requirement is to prepare the dish in such a way that bones, skin, films, seeds, and bones are previously removed from the products. The food is then cut into bite-sized pieces.
The possibilities for selecting components are enormous both in relation to products and in relation to the method of preparation - boiling, frying, stewing.
Thus, when preparing and serving dishes, the following rules must be observed:
- First of all, everything must be laid out very neatly.
- Products should not protrude beyond the edges of the plate, and even more so hang from it.
- Boiled meat is cut a little thicker.
- Fat is removed from the jelly, and put out of the mold on a large flat dish.
- Cold dishes are cooled before serving, and hot dishes are warmed up.
8. Sanitary requirements for the preparation of pork dishes.
Meat products must be cooked in a hot shop. It is unacceptable to install any thermal devices in the cold shop.
Food products are transported under conditions that ensure their safety and protect against contamination. Food transport vehicles must not be used to transport other goods and must be kept clean. The containers in which products are brought from the base must be labeled and used only for their intended purpose.
There are certain rules for transporting products. Chilled meat carcasses are transported suspended, ice cream - in bulk.
Semi-finished products are delivered in closed boxes or trays made of aluminium, stainless steel or varnished wood. Trays have standard sizes and can hold a certain number of products.
It is necessary to pay special attention to the quality of the received products, as well as to check their compliance with standards and specifications, for this you need to know GOSTs and TUs and the terms of the contract.
It is forbidden to accept: meat without an accompanying document on veterinary examination and not branded. The quality of products in pantries is determined organoleptically using a special tool (tongs, spatulas, ovoscopes, magnifiers). If there is doubt about the good quality of the products, they are sent to the sanitary and food laboratory for analysis. The terms of checking perishable products are one day, non-perishable - 10 days.
Not allowed for export:
a) pork frozen more than once;
b) pork stored in the refrigerator for more than two months from the date of production;
c) pork with yellowed or salty lard;
d) pork obtained from boars.
EPP must be equipped with equipment and items of material and technical equipment in accordance with applicable regulations.
In accordance with sanitary requirements, the materials from which equipment, inventory, utensils, containers are made must not have a harmful effect on products and cause changes in their quality and properties. They must be resistant to acids and alkalis, easy to clean and disinfect, not rust and have a smooth surface, such requirements are met by stainless steel, aluminum, duralumin, cupronickel, nickel, some types of plastic, phosphorus, faience, glass.
Equipment requirements:
Technological equipment POP can be mechanical, thermal, refrigeration, non-mechanical. The shape and design of the equipment must comply with sanitary and hygienic requirements, facilitate the work of workers and increase their ability to work. Currently, these requirements are met by modular equipment, made in the form of separate sections, which are easily assembled in various combinations for hot and cold confectionery shops.
The equipment is placed in production facilities, taking into account the sequence of the technological process, excluding counter and crossing flows of movement of raw materials, semi-finished products and ready-made food. To ensure free access to the equipment, passages with a width of at least 1.2 - 1.5 m are provided.
The most modern is the linear arrangement of modular-sectional equipment, which creates a single technological line, improves the state of the enterprise and working conditions. After work, the equipment is thoroughly cleaned, washed with hot water, wiped with a clean towel and covered with a cover made of film or linen. The working parts of the machines should be washed with the addition of approved detergents, scalded, wiped, dried in heating cabinets separately in disassembled form.
inventory requirements
The inventory includes devices that facilitate the work of the cook and confectioner: cutting boards, rafts, skimmers, a screen, a sieve, pastry bags, tips, special syringes, rolling pins, molds, recesses, combs.
All boards must be labeled in accordance with the product processed on them: MC - raw meat, MB - boiled meat, OS - raw vegetables, OB - boiled vegetables, MG - meat gastronomy, etc.
In the process of work, they strictly monitor the correct use of the boards according to the marking. After each operation, the boards are washed with hot water with detergent and a brush, having previously cleaned them with a knife from product residues, scalded with boiling water and stored, placed on edge, on a rack in special cassettes in the appropriate workshop.
All inventory is washed with hot water and detergents. Wooden inventory is disinfected, rinsed with hot water at least 65 ° C. The equipment used is thoroughly washed with a 0.5% solution of soda ash, then disinfected with a 2% solution of lime chlorine and rinsed with hot water.
Tools (knives, choppers, chef's needles) are kept clean during work. Chef's knives, like cutting boards, must be assigned to the workplace and marked accordingly. Chef's knives, especially those made of rusting steel, should be kept dry. All metal tools after washing with hot water are disinfected by boiling in water or calcined in an oven.
During non-working hours, clean inventory is stored in special cabinets or on closed racks.
Violation of the sanitary and hygienic rules for washing and maintaining inventory and tools can cause microbial contamination of food products, and, consequently, the occurrence of food poisoning and intestinal infections.
Requirements for kitchen utensils and containers.
Kitchen utensils (pots, stove-top boilers, with a volume of not more than 60 liters, saucepans) are made of stainless steel, aluminum and duralumin with a smooth surface.
For washing kitchen utensils, bathtubs from two compartments are used. First, the dishes are freed from food debris with a brush or wooden spatula. Then they wash in the first compartment of the bath with washcloths and brushes with detergents (allowed) at a water temperature of 45 - 50 ° C, in the second they rinse with hot water at least 65 ° C, dry and store the kitchen utensils upside down on racks at a height of at least 0, 5 - 0.7 meters from the floor.
Kitchen utensils are not disinfected, because it is constantly subjected to heat treatment.
It is forbidden to use enameled dishes at catering establishments, because. it is fragile, especially dishes with damaged enamel. Aluminum, duralumin cookware can only be used for cooking and short-term storage of food.
Containers for semi-finished products are made of aluminum, wood and polypropylene, which has a number of advantages due to its lightness, hygiene, and water resistance. The container is washed in special washing rooms or in washing kitchen utensils in specially allocated two-cavity baths using detergents and disinfectants.
Conclusion.
The art of cooking has a rich centuries-old history, reflecting the most ancient branch of human activity, its material culture, which brought together the experience and skills of cooking methods of different peoples that have come down to our time.
Meat cooking has about the same long history. At first, the meat was eaten raw, then they began to fry over a fire, boil, stew ... Today, several hundred different dishes can be prepared from meat.
The meat processing industry is also progressing. In the traditional sausage production, the manufacture of semi-finished products, canned food, new trends appear every year. So, recently one of the meat processing giants has released a new product - sausage snacks, which are much healthier than chips or crackers.
Since those ancient times, not only the recipes and technologies for preparing meat dishes and products have changed, but the meat itself has changed. The reason for this is changes in the environment, so modern "butchers" and "sausage makers" are looking for new ways of processing and manufacturing meat products.
The topic of my term paper reflects the food industry. The volume and nature of the services provided by public catering is determined by the type of enterprise, its capacity, location, specific working conditions and the range of dishes produced.
Based on this, we can conclude that the cook must develop a delicate and well-developed taste, because without this, even the most precise observance of recipes and technological rules will not allow him to prepare tasty and nutritious dishes. The success of the business is decided by bringing the dish to taste, that is, adding sometimes the smallest amounts of sugar, salt, pepper, vinegar, spices, etc. to it.
Bibliography.
1. P. Ya. Grigoriev "Cold dishes and snacks";
2. Uspenskaya N.R. "Practical guide for the cook." M.: Economics. 1997;
3. "Collection of recipes for dishes and culinary products for public catering." Moscow: Khlebproinform. 1982, 1983, 1996;
4. Anfimova N.A., Tatarskaya L.L. "Cooking - cook, confectioner", (webbook). Moscow, Academy. 2006
5.Radchenko L.A. "Organization of production at public catering enterprises". Rostov-on-Don: "Phoenix". 2000
6. Kovalev N.I., Kutkika M.N., Kravtsova V.A. "Cooking Technology". - M.: Business literature. 2001.
glass goods
Introduction
Characteristics of glass goods
Classification and range of glass products
Quality of glass products
Marking, packaging, transportation and storage
Organization of the workplace of the seller
Organization of the workplace of the cashier
Used Books
Introduction
Glass is a hard, brittle material of an amorphous structure obtained by rapidly cooling silicate melts.
The earliest glass objects found by archaeologists in Egypt and Eastern Mesopotamia date back to about 3500 BC. BC.
The oldest fragments of glass vases were found in Mesopotamia and date back to 1600 BC. BC. Which testifies to the existence of the skill of glassblowers already in those days.
The first manual for glass production dates back to 650 BC. BC. It was written on clay tablets and found during excavations in the library of the Assyrian king Ashurbanipal.
The method known to us of blowing glass products with the help of a thin long metal tube was discovered in Babylon by Syrian craftsmen between 27 BC. and 14 AD
The structure and properties of glass are explained by the fact that with a sufficiently rapid cooling of a viscous silicate melt, the crystallization process does not have time to begin in it.
Glass is made from sand, soda, chalk and other natural materials, etc., which are crushed, mixed in the required ratio, briquetted and melted in a glass furnace.
Characteristics of glass goods
Lime-soda-potassium, lead-potassium and borosilicate glass are used for dishes.
The approximate composition of glass is expressed by the "normal glass formula" R 2O RO 6SiO 2, which is a trisilicate, and under R 2О means monovalent oxides of Na 2Oh Ka 2ABOUT; RO - bivalent CaO, MgO, PbO, etc., along with silicon oxides, glass contains Al 2ABOUT 3, Fe 2O 3and etc.
The most common compositions of glasses contain monovalent oxides 14-16%; divalent - 11-12% and silica - 71-75%.
There are chemical and physical properties of glass.
The chemical properties include the chemical stability of glass, i.e., its ability to withstand the destructive action of various media and reagents. Glass is a chemically resistant material.
Physical properties of glass: viscosity, density, strength, brittleness, hardness, heat resistance, etc.
The viscosity for each type of glass at a certain temperature is a constant.
The density of various glasses ranges from 2.2 to 6.0 (Mg/m ³). Soda-lime glass has a density of 2.5, and crystal is about 3.0 and higher.
Tensile strength of glass is small - from 35 to 90 MN/m ², and in compression - from 500 to 2000 MN / m².
Brittleness - the properties of glass to break under the action of an impact load without plastic deformation. Glass has increased brittleness, MgO and Al oxides 2ABOUT 3 lower it.
Hardness is the ability of glass to resist the penetration of another body into it. According to the mineralogical scale, the hardness of the glass is 4.5-7.5.
The thermal conductivity of glass is very low and ranges from 0.7 to 1.34 W/m deg. The thermal expansion of glass is characterized by a linear expansion coefficient, which for various glasses ranges from 5.8 10 -7up to 151 10 -7, for many glasses of mass use it is equal to 100 10-7 .
Thermal stability - the ability of glass to withstand sudden changes in temperature without breaking.
Of the optical properties of glass, the main ones are transparency and the refractive index of glass. The transparency of glass depends on the chemical composition of the glass and on the presence of iron oxides in it. The refractive index of glasses of various compositions ranges from 1.475 to 1.96; for ordinary glass it is 1.5, for crystal - 1.55 and higher.
The technological process of production of glass products is divided into the following main stages: preparation of glass mass, melting of glass mass, production of products, annealing, processing and cutting of glass products.
The preparation of glass melt consists of the preparation of raw materials, batching and glass melting.
Raw materials used for the production of various types of glass are divided into two groups with some conventionality: basic, or glass-forming, and auxiliary.
Glass-forming materials include silica, boric anhydrite, alumina, sodium sulfate, soda, potash, limestone, dolomite, minium and litharge, witherite, and zinc oxide.
Auxiliary materials include clarifiers, bleaches, dyes, opacifiers, oxidizing and reducing agents, cooking accelerators.
Clarifiers contribute to the release of glass mass from large and small bubbles, give it uniformity. Clarifiers are sodium sulfate, arsenic trioxide and saltpeter.
Decolorizers are used to reduce or remove color shades of glass. Arsenic trioxide, saltpeter, sulfate, sodium chloride, antimony oxide, etc. are used as bleaching agents.
Dyes are added during the glass melting process to color it in a certain color. There are staining of glass with molecular dyes (oxides of heavy and light metals) and colloidal dispersion dyes (compounds of gold, silver, copper, selenium, antimony).
Silencers are used to make glass opaque. These are fluorine, phosphate compounds, compounds of tin and antimony. Silencers paint the glass white.
Oxidizing and reducing agents are added when melting colored glass to create an oxidizing and reducing environment. These include sodium and potassium nitrate, arsenic trioxide, carbon, cream of tartar, tin dichloride. Melting accelerators contribute to the acceleration of glass melting (fluorine compounds, boric anhydride, aluminum salts).
All raw materials needed for glass production are processed. Quartz sand is enriched, i.e., the content of iron and other impurities in it is reduced. Then sand, soda, saltpeter are dried, dolomite, chalk, limestone are crushed and sifted through sieves - vibrators. After preparation of raw materials proceed to the preparation of the mixture. A charge is a mixture of raw materials in a given proportion. To speed up the cooking process, 25-30% of cullet (of the same composition) is added to the mixture. Raw materials are thoroughly mixed and sent to glass melting furnaces.
The main methods for producing household dishes are: blowing, pressing, press blowing and centrifugal casting.
The blow molding method can be manual (for products of complex shapes) and mechanized.
In the manual method, metal self-blowing tubes are used, into which air is supplied by a special rubber balloon. The heated end of the tube is lowered into the glass mass, which sticks to the heated metal. A certain amount of glass is wound onto the tube, leveled on a metal table, and then a “jar” is blown into a small bubble, from which products are finally blown in a metal detachable form.
The mechanized blowing method using a vacuum machine is used for glasses.
Pressing is an easier way to produce products than blowing. The pressing process is as follows: a certain weight drop of glass mass is fed into a mold (matrix), into which a punch is lowered, exerting pressure on the glass mass during its movement, the latter filling the space between the mold and the punch. Products are pressed on manual, semi-automatic and automatic presses.
The press-blowing method of manufacturing products is carried out in two stages: first, the blank is pressed out and the edges of the product are trimmed, and then the blank is blown with compressed air to the specified dimensions.
The production of these products is carried out on automatic machines. After the product is made, it is sent for annealing. The annealing process for household glass products consists in heating them and keeping them at a temperature of 530-580°C. Then the products are cooled to room temperature.
The processing of products includes the separation of caps from blown products, the processing of the edge and bottom of the product. Decorations are applied to the bulk of blown glassware, i.e., they are cut. Products are decorated either in the process of their development (in a hot state), or when they are ready (in a cold state).
Classification and range of glass products
Household glass products are classified according to the main features: purpose, production method, type of glass, color, size, cutting method, completeness, etc.
By appointment, household glass products are divided into five groups: household utensils; art products; household utensils, kitchen utensils; lamp products.
According to the production method, household glass products are divided into blown, pressed, press-blown and made by centrifugal casting.
According to the type of glass, products are soda-potassium-lime (ordinary), potassium-lead (crystal) and borosilicate (heat-resistant).
By color, they can be colored and with a color.
By size, the products are divided into small, medium, large and extra large.
Cutting plays a leading role in the creation of products, which gives ample opportunities for decorating it. Cutting is not always applied to products, and the desired effect is achieved using only shape and color.
The greatest variety in terms of cutting, of course, has blown utensils and cuts on press-blown utensils are less interesting. Decorations on the latter are applied during the development process.
In terms of completeness, household glass products can be piece and complete (sets and services).
The range of glassware, depending on the method of production and purpose, is divided into the following groups: blown products; pressed products; press-blown products; crystal products; household utensils; cookware.
Blown tableware is very diverse: its range includes hundreds of items. Blown tableware can be piece and complete. The range of pressed glassware is considerably narrower blown. Pressed products are distinguished by their simplicity of form and decor. Press-blown tableware has a limited range.
Household utensils include products used for cooking and storing food, pickles, jam, kvass, water, etc. (jars, bottles, kegs of various capacities).
Kitchen utensils made of heat-resistant glass (borosilicate) and sitalls are intended for cooking. Its range includes: braziers, pots, pans and baking dishes.
Quality of glass products
The quality of glass products is influenced by many factors: structural and dimensional features, mechanical strength, thermal stability, hygienic, aesthetic properties, etc. In terms of structural and dimensional features, household glassware must comply with approved samples. Products on a flat horizontal surface should not swing. Glass products must have good mechanical strength. The thermal stability of products is considered satisfactory if 99% of the tested products pass the tests provided for by GOST 30407-96.
It is necessary that glass products have transparency and no color shades (especially crystal). Products made of colored glass and glass with a color must be evenly colored. It is important that the product has a clean, smooth surface without burrs and scratches and a clearly defined pattern. The edge of the product should not be cutting, for this it is melted, ground and polished.
In accordance with the current GOST, glass tableware and decorative items are produced in one grade.
Crystal products are divided into grades I and II.
When determining the grade of a product, the type of defect, its size, quantity and location are taken into account. On glass products there are defects in glass mass, working out and processing. These defects occur in the process of cooking, molding the product and its processing, they significantly reduce the quality of finished products.
Glass defects include the following:
Gas inclusions appear due to insufficient clarification of the glass mass. These include defects - midge and bladder. Turbid and squeezing bubbles in the product are not allowed.
Sviel, schlier are transparent inclusions that differ from the main mass of glass in chemical composition or physical properties. The striae are filiform, hairy, in the form of knots and bundles.
Crystalline inclusions have a crystalline structure (white) glass particles.
Workout defects are formed during the molding of glass products.
The variation in thickness in the walls and bottom of the product is the result of the uneven distribution of glass mass during the production of the product.
Chips, chips - damage with a conchoidal structure, located at the intersection of the product with its end face.
Scree - small chips.
Forged - unevenness, manifested as a fine waviness of the surface.
Wrinkles are irregularities that appear as ripples on the surface.
A fold is an uneven surface of a pocket-shaped form.
Curvature, folds and wrinkles on products are not allowed.
Defects in processing and decoration of products are remelting of the edge, asymmetry of patterns, under-finishing and translations on products (allowed), breaks, blockage of the diamond edge, blots, fading of paints and films, swelling, cracking, streaks on products are not allowed, as they sharply reduce the aesthetic and hygienic properties of products.
The total number of permissible defects in terms of appearance in one product should be no more than 2 for small ones, 3 for medium ones and 4 for large ones. For especially large products, the total number of permissible defects that do not spoil the presentation is not regulated.
For crystal products, the total number of permissible defects in terms of appearance should not exceed 2 for small products grade I, 3 for medium products and 4 for large products, and 3, 4 and 5 for grade II, respectively.
Marking, packaging, transportation and storage of glass products
Blown products are marked with a paper label, which is applied to the product indicating the manufacturer, trademark, GOST, drawing number, processing group.
Pressed and molded products are marked during the production process. The marking includes the manufacturer's name or trademark.
Glass products are packed in cardboard or corrugated containers with nests or in bags made of wrapping paper or shrink film.
Blown products when packed in bags must be pre-wrapped in paper, lined with shavings or other materials.
Glasses, glasses and other small and medium-sized products are wrapped in paper in pairs, laying the paper between the bottoms of the products.
Complete products are placed in one box or one bag.
Souvenir and gift items are not wrapped in paper, but placed in specially designed boxes.
Paper bags tied with twine are labeled with:
trademark or name of the manufacturer;
product name;
drawing number or processing group;
the number of products in a packaging unit (for group packaging);
number of controller and packer;
packing date;
standard designation.
Glass products are transported by rail in clean covered wagons or containers, on which the plant puts the inscription in large print: “Do not turn over the top!”, “Caution, fragile!”.
When placing glass products in wagons or containers, boxes and packages are shifted with packaging materials through two rows tightly, without gaps.
Products that are shipped to the Far North and other remote areas must be packaged in accordance with special requirements established by standards.
Glass products are stored indoors, protected from the influence of atmospheric precipitation.
When placing products in a warehouse, heavy products are recommended to be placed on the lower shelves located at a height of 15-20 cm from the floor, and lighter products on the upper ones.
Organization of the workplace of the seller
Under the workplace of the seller is called part of the area of the trading floor, which is located equipment, inventory, tools and space for the seller. When arranging and equipping the seller's workplace, certain conditions must be observed.
These include: equipping with modern equipment and inventory, the most rational placement of goods and inventory in the workplace, the correct display and display of goods, modern information for buyers about the availability of goods for sale, ensuring the safety of goods, creating convenience in the work of the seller, ensuring the necessary sanitary and hygienic mode.
Workplaces should be located outside the zone of movement of mechanisms, goods, containers and movement of goods and ensure the convenience of monitoring and managing ongoing operations. The location of workplaces should provide free space for the movement of workers during the operation of the equipment.
Each workplace should be placed in the course of the trade and technological process so that no counter flows are created during the movement of goods, containers, waste. Workplaces are organized in such a way that the path of movement of goods is as short as possible, and the transitions of workers are minimized.
The organization and condition of workplaces, as well as the distance between workplaces, should ensure the safe movement of an employee and vehicles, convenient and safe handling of goods and containers, as well as maintenance, repair and cleaning of production equipment.
The workplace must be provided with sufficient space for the rational placement of auxiliary equipment, inventory, containers, and be convenient for the employee.
The workplace should ensure the performance of labor operations in comfortable working positions within the reach of the motor field in the horizontal and vertical planes and not impede the movements of the worker.
At the workplace, where work is done while sitting, comfortable chairs should be installed. For work in a standing position, the following workplace parameters are recommended: width - 600 mm, length - 1600 mm, height of the working surface - 955 mm, space for feet measuring at least 150 mm in depth, 150 mm in height and 530 mm in width .
All necessary tools, utensils, inventory should be stored in the production table drawers, wall cabinets, on racks installed near the workplace. It is not allowed to clutter up the aisles and workplaces with goods and containers.
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ABSTRACT
"Commodity characteristics of TVs"
Completed by: student of group 212
Gostrykh E.B.
Believed: Demidenko V.I.
Plan:
Introduction. 3
1. The history of the development of television. 4
2. Classification of TVs .. 9
3. Consumer properties. eleven
3.1 Functional properties. 12
3.2. Number of programs.. 13
3.3. Optical characteristics. 14
3.4. Raster characteristics. 17
3.5. Teletext. 19
4. Characteristics of the goods. 20
4.1. Product evaluation by parameters.. 21
4.2. Characterization of the results of consumption. 22
5. Production of televisions.. 24
6. Main directions.. 25
6.1. Decide on the screen size. 28
6.2. Miniature and portable TVs.. 29
6.3. TV for home. thirty
References... 32
Introduction
Today, a very large number of TVs of various models are offered on the market, which radically differ in price, quality (from cheap Chinese “portable” TVs (for example, Elekta) to typical models of Hi-End TVs from leading world manufacturers) and external mind (standard “black boxes” and ultra-modern space design televisions made of natural wood or materials synthesized thanks to the achievements of scientific and technological progress).
Consumers in today's environment are characterized by wide disparities in their incomes and, therefore, there is a demand for both the cheapest and (usually) unreliable brands of TV sets, as well as for the most expensive ones, although, of course, they are not affordable for most people. The most popular among buyers are televisions of the middle price category, which includes the models considered in this course project.
Purchased TVs are usually used for about 5 hours daily. Thus, it is possible to calculate the approximate annual cost of operating the considered TV models. The level of adaptability to the product is high, as usually, in order to understand the principles of its use, it is enough to read the instruction manual. Buying a TV is forced, because it is difficult to imagine a fulfilling life without it.
1. The history of the development of television.
Man's dream of being able to see at any distance is reflected in the legends and fairy tales of many peoples. This dream has come true in our age, when the general development of science and technology has prepared the basis for transmitting images over any distance. The first broadcasts of television images over radio in the USSR were made on April 29 and May 2, 1931. They were carried out with the decomposition of the image into 30 lines. A few days before the transmission, the radio station of the All-Union Electrotechnical Institute "VEI" reported the following: on April 29, for the first time in the USSR, television (long-range vision) will be broadcast by radio. Through the shortwave transmitter RVEI-1 of the All-Union Electrotechnical Institute (Moscow) at a wavelength of 56.6 meters, images of a living person and photographs will be transmitted.
Television was carried out then on a mechanical system, i.e., scanning the image into elements (1200 elements at 12.5 frames per second) was carried out using a rotating disk. Due to the simplicity of the device, a TV with a Nipkow disk was available to many radio amateurs. Television broadcasts were received in many remote locations in our country. However, mechanical television did not provide satisfactory image transmission quality. Various improvements in the mechanical system of television led to the creation of complex structures using a rotating mirror screw, etc.
Mechanical systems were replaced by cathode ray television systems, which made possible its true heyday. The first proposal for electronic television was made by the Russian scientist B. L. Rosing, who on July 25, 1907 received the "Privilege No. 18076" for a receiving tube for "electric telescoping". Tubes designed to receive images were later called kinescopes. The creation of cathode-ray television became possible after the development of the design of the transmitting cathode-ray tube. At the beginning of the 30s, a television transmitting cathode-ray tube with charge accumulation was proposed in the USSR by S. I. Kataev. The use of a tube with charge accumulation has opened up rich prospects for the development of electronic television. In 1936, P. V. Timofeev and P. V. Shmakov were issued a copyright certificate for a cathode ray tube with image transfer. This tube was the next important step in the development of electronic television.
Research in the field of transmitting and receiving cathode ray tubes, scanning device circuits, broadband amplifiers, television transmitters and receivers, and advances in radio electronics prepared the transition to electronic television systems that made it possible to obtain high image quality. In 1938, the first experimental television centers in Moscow and Leningrad were put into operation in the USSR. The resolution of the transmitted image in Moscow was 343 lines, and in Leningrad - 240 lines at 25 frames per second. On July 25, 1940, the 441-line expansion standard was approved.
The first successes of television broadcasting made it possible to start developing industrial models of television receivers. In 1938, serial production of console receivers for 343 lines of the TK-1 type with a screen size of 14x18 cm began. Although television broadcasting was discontinued during the Great Patriotic War, research work in the field of creating more advanced television equipment did not stop. A great contribution to the development of television was made by Soviet scientists and inventors S. I. Kataev, P. V. Shmakov, P. V. Timofeev, G. V. Braude, L. A. Kubetsky A. A. Chernyshev and others. half of the 40s, the decomposition of the image transmitted by the Moscow and Leningrad centers was increased to 625 lines, which significantly improved the quality of television programs.
The rapid growth of the transmitting and receiving television network began in the mid-1950s. If in 1953 only three television centers were operating, then in 1960 there were already 100 powerful television stations and 170 low-power relay stations, and by the end of 1970 there were up to 300 powerful and about 1,000 low-power television stations. On the eve of the 50th anniversary of the Great October Socialist Revolution, on November 4, 1967, the All-Union Radio and Television Transmitting Station of the USSR Ministry of Communications was put into operation, which was named after the “50th Anniversary of October” by a decree of the Council of Ministers of the USSR.
The main structure of the All-Union Radio and Television Transmitting Station in Ostankino is a free-standing tower with a total height of 540 meters. It exceeds the height of the famous Eiffel Tower in Paris by 240 meters. Structurally, it consists of a foundation, a reinforced concrete part with a height of 385 meters and a steel tubular support for an antenna with a height of 155 meters.
The commissioning of the television tower in Ostankino provided: an increase in simultaneously operating television programs to four; increase the radius of reliable reception of all television programs from 50 to 120 km and ensure reliable reception of all programs in a territory with a population of more than 13 million people; significant improvement in image reception quality; a sharp increase in the strength of the electromagnetic field of the television signal, which made it possible to eliminate the influence of various kinds of interference when receiving television programs; further development of long-distance and international exchanges of television programs via radio relay, cable lines and space communication channels; a significant increase in the volume of out-of-studio transmissions by simultaneously receiving a signal from ten mobile television stations and stationary broadcasting points: ensuring the transmission of broadcasting programs via VHF radio stations for the population and to radio broadcasting nodes of the Moscow Region, as well as automatically switching on and off radio nodes by broadcasting coded signals.
The All-Union Radio and Television Transmitting Station in Ostankino has powerful modern technical equipment that makes it possible to broadcast television programs in black-and-white and color on the air and via cable, radio relay and space networks of the USSR. Simultaneously with the start of the work of the All-Union radio and television transmitting station in Moscow, the All-Union Television Center began to operate in Ostankino, equipped with perfect television equipment. The total area of the television center is 155 thousand square meters. m. It includes 21 studios: two studios with an area of 1 thousand square meters. m, seven studios of 700 sq. m, five studios of 150 sq.m. and others. All television equipment is designed to create transmissions that go both directly to transmitters and for recording on magnetic tape.
The television center in Ostankino is saturated with a complex of sophisticated equipment that allows you to artistically design the transmission of any programs. The technical complex provides video recording of color and black-and-white programs, the production of television feature films and the release of newsreel-documentary programs on film and video. The television center is equipped with technical means for recording editing, dubbing and replicating videotapes. New high-rise television towers are under construction in Vilnius and Tallinn. Each of these towers has its own original architecture.
Back in 1925, our compatriot I. A. Adamyar proposed a color television system with sequential transmission of three colors: red, blue and green. In 1954, the Moscow Television Center on Shabolovka carried out the first experimental transmissions with sequential transmission of color components. The turnstile antenna, designed to transmit color image and sound signals, was installed on a metal tower built next to the Shukhov Tower.
Color television was received on Raduga TVs with a rotating light filter. However, such a system required a significant expansion of the video frequency spectrum and was not compatible with the existing black and white television system. In 1956, in the laboratory of the Leningrad Electrotechnical Institute of Communications. M. A. Bonch-Bruevich developed and manufactured under the guidance of P. V. Shmakov a color television installation with simultaneous color transmission. In January 1960, the first transmission of color television took place in Leningrad from the experimental station of the Leningrad Electrotechnical Institute of Communications. At the same time, experimental televisions were made to receive color television broadcasts.
For a number of years, various color television systems were tested in the Soviet Union and in other countries. In March 1965, an agreement was signed between the USSR and France on cooperation in the field of color television based on the SEKAM system. On June 26, 1966, it was decided to elect the joint Soviet-French color television system SEKAM-111 for implementation in the Soviet Union. The first transmissions on the joint Soviet-French system began in Moscow on October 1, 1967, the release of the first batch of color television sets was timed to coincide with the same time.
On the day of the 50th anniversary of the Great October Socialist Revolution (November 7, 1967), the first color television broadcast from Red Square of the parade and demonstration of workers took place. The introduction of color television opened up a wide opportunity to improve the quality of programs and made it possible to significantly increase the emotional perception of television programs and see images in natural colors.
2. Classification of TVs
In accordance with GOST 1819-89 “Television receivers. General technical conditions” TVs are not divided into complexity groups. The standard classifies televisions into:
1. stationary (the size of the kinescope diagonally is at least 40 cm);
2. portable (the size of the kinescope is not more than 45 cm);
The classification is based on the division of televisions into black - white and color. In addition, they are divided according to the type of food:
1. universal (autonomous power supplies);
2. network (mains powered);
Also, TVs are divided according to the battery used in the microcircuit:
1. lamp-semiconductor;
2. semiconductor;
3. semiconductor - integrated;
In the CIS countries and in our republic, televisions are produced, in which each frame of the television image contains 625 lines, and 25 frames change per second. Television broadcasting is carried out both in the meter and decimeter bands.
The TV set consists of a number of functional blocks and modules designed to convert a complex television signal received from the air into visual information on the kinescope screen and sound information in its acoustic path. Reception of electromagnetic waves is carried out using an antenna. Next, the signal enters the channel selector, where frequency selection is made, the desired program is selected. In the following blocks of the TV, the signal is amplified and converted, the video and audio components are separated, and color signals are recognized. The movement of the electron beam on the screen of the kinescope is controlled by blocks of horizontal (horizontal) and vertical (vertical) scans.
The TV soundtrack path is built like a VHF radio.
The modern range of TVs is represented by TVs of the fifth and sixth generation. They are based on a fundamentally new element base and have a cassette-modular design based on a microchip with five modules (radio channel, color module, horizontal scanning, vertical scanning, power supply). They use a kinescope with self-converging beams and a deflection angle of 110º, which ensures automatic focusing of the beams and high image clarity. The use of microprocessors allows the use of digital indication, a built-in decimeter range of will, a transformerless power supply, a touch-sensitive program selection device, and wireless infrared remote control. In addition, modern models with the help of special connectors (scart) provide work in conjunction with a personal computer or in the information support system “video text”, “teletext”, as well as connecting computer video set-top boxes, TV games, tape recorders, video recorders.
Microminiaturization, digital methods of transmission and reproduction of television images, satellite television, high-purity televisions, the introduction of large television screens, consumer video equipment, many target communication systems based on cable television, stereo television radically transforms television, significantly expanding its practical capabilities.
In recent years, in our country and abroad, more and more attention is paid to digital television. This is the area of television technology, in which the operations of processing, conservation, and transmission of a television signal are associated with its conversion into digital form.
The digital television system can be of two types in the system of the first type, the analog signal is converted into a digital form only for digital signal processing, for the conservation of television program signals or their transmission over communication channels, and then again acquires an analog form. The system of the second type involves the conversion of the transmitted image into a digital signal and the digital signal in the image on the screen directly into the "light-to-signal" and "signal-to-light" converters. In all practices in this system, television information is transmitted entirely in digital form.
Currently, digital systems of the first type are being used. In the future, digital systems of the second type will be predominantly developed.
3. Consumer properties
Consumer properties of radio electronic equipment (REA) consist of functional, ergonomic, aesthetic properties, as well as reliability and safety.
Functional properties are divided into general and specific, characteristic for certain types of CEA. The general functions (functionally) of CEA include: fidelity of sound reproduction and visibility, fidelity of reproduction of electrical signals of audio frequency, clarity and frequency of the image, volume of reproduced sound, remote control, operation when worn.
For televisions, among the most important specific properties, one can single out the following number of received signals (in modern models there can be 90 or more), screen size diagonally (from 8 to 67 centimeters, and in imported models and more), the ability to receive remote TV transmitters, the ability to play color image, image reproduction quality.
Ergonomic properties are characterized by the compliance of the product with anthropometric, physiological and other requirements. They can be divided into indicators of ease of handling the product; ease of handling in management and control, ease of mastering the necessary skills to work with the device. These properties depend on the design of all TV components, the level of comfort of the product.
Aesthetic properties include information expressiveness, rationality of forms, integrity of composition and perfection of production performance. Currently, much attention is paid to the design of the TV.
The security feature is extremely important for a TV. It characterizes the degree of protection of a person from harmful dangerous factors, in particular, from high voltage.
3.1 Functional properties
The functional properties of television receivers determine the degree of performance of their characteristic functions and the beneficial effect obtained by the viewer when using the equipment for its intended purpose. The functional properties include fidelity of image reproduction (image quality), the number of received programs, etc. However, each of the functional properties, in turn, is determined by a number of parameters. For example, the fidelity of image reproduction is determined by brightness, contrast, clarity, color reproduction quality, noise level, geometric distortion of the raster, and other characteristics.
Evaluate functional properties for specific parameter values. For example, brightness - according to specific values that determine it in candelas per square meter (for example, 150 cd / sq.m); contrast - in relative units (for example, 1:40), etc.
Data allowing to judge the technical characteristics are contained in the accompanying documentation (instructions or operating manual).
Of the consumer properties of color TVs, functional properties are of the greatest importance. This is quite understandable, since the main purpose of the TV is to provide the consumer with visual and audio information.
The most important and significant property for the consumer is the quality of the image on the TV screen. The quality or fidelity of image reproduction is understood as the degree of correspondence of the reproduction to the original, i.e. the degree of conformity of the image on the TV screen with the image transmitted from the television center.
Image quality is a complex concept, depending on a number of simple properties. Conditionally simple properties are determined by optical and raster characteristics.
3.2. Number of programs
The number of received television programs depends on the number of bands and multisystem. Each television station broadcasts on the channel assigned to it. The number and numbers of television channels broadcasting are different in each locality.
In our country, as you know, television broadcasting is carried out in the range of meter and decimeter waves. In this case, the distribution of frequencies occurs as follows: channels from the 1st to the 5th are in the range of 48.5 ... 100 MHz, from the 6th to the 12th - in the range of 174 ... th to the 60th - in the range of 471.25 ... 783.25 MHz.
In order to carry out television multi-program broadcasting throughout the country without mutual interference, it is necessary to expand the number of channels. For this, 60 channels are allocated in the decimeter wave range of the channel selector.
At the same time, there is an application of the technical direction associated with the use of collective attachments-converters. Their advantage lies in the fact that they are installed together with collective antennas and convert UHF signals into signals from one of the unused VHF channels in this geographical area. This solution allows you to receive UHF stations on all existing types of television receivers designed to operate in the meter range.
The advantage of the UHF range is that a large number of television stations can be placed in it (40-60-100 stations are not at all the limit). In addition to the above, broadcasting in the UHF range has a number of advantages, which include a lower level of industrial interference and, accordingly, higher image quality, a lower level of interference from transmitters operating on the same channels in closely located cities, due to the large signal attenuation in this range , significantly less influence of atmospheric interference and some other positive properties.
The number of programs accepted is theoretically influenced by multisystem and multistandard.
At present, three color television systems are widely used in the world: American NTSC, West German PAL and Soviet-French SECAM and a number of standards that differ in signal transmission and scanning frequencies (B, G, H, I, I, K, K1, I, D, M, I).
The number of standard options reaches 24.
.3. Optical characteristics
Optical characteristics include: brightness of the screen, contrast, the number of reproduced gradations of brightness, image clarity, noise (noise), fringing, trailing extensions, color tone, saturation, white uniformity (color purity), white balance.
The brightness of the screen glow is defined as the maximum brightness of the brightest areas of the television image, having an area of 1 ... 2 cm and located in the center of the screen. Brightness is the most important characteristic that determines the image quality. Since the appearance of the first color televisions in our country, the brightness of the image has increased approximately three times: from 80 to 240 cd / sq.m. Experts believe that the optimal image brightness for non-darkened living spaces may not exceed 400 cd/sq.m. Increasing the brightness of the screen glow up to 240 cd/sq.m was achieved due to an increase in the light output of the phosphors, the transparency of the mask and glass.
Contrast is the ratio of the brightness of the lightest area to the brightness of the darkest area of the image. The dimensionless value reaches 1:200 on large parts.
The number of reproduced gradations of brightness (halftones) is estimated by the number of gray steps in the interval between the maximum and minimum brightness, clearly reproduced on a television screen. This characteristic allows you to judge the correct transmission of halftones in the image.
The clarity of the image is determined by the reproduction of the maximum possible number of small details of the television image, compared in size with the decomposition elements (thickness of the lines). Clarity is a complex concept, defined by a number of characteristics: the number of decomposition lines, the resolution of the transmitting and receiving tubes, and other characteristics of the transceiver path. Clarity is measured in lines or in units of frequency (megahertz).
The rotation frequency of television frames for many years was 50-60 Hertz (50-60 frames per second). But recently, manufacturers have begun to offer TVs with a refresh rate of 100-120 Hertz. Their differences are obvious. It is enough to look at a 50-Hz screen at an acute angle and flicker will be clearly visible. The picture on the screen of a 100-Hz TV is more stable and resembles the view from a window.
The borders look like a second contour (dark or light) that appears near vertical or inclined borders.
Trailing extensions appear as light or dark "toffees" that follow immediately after the details of the television picture.
Hue is that characteristic property that distinguishes a given color from white and gray. The fidelity of color tone reproduction depends on color purity and white balance.
Saturation is determined by the degree to which the sensation of the color of a given radiation differs from the color of white. The more white mixed in, the lower the saturation. Thus, saturation is a measure of the dilution of a given color with white.
Color purity. Under the purity of color refers to the uniform coloring of the raster on the TV screen.
The color spots observed on the TV raster indicate a violation of the color purity adjustment. The reason for this defect is the incorrect installation (or violation of the previously made installation) of the color purity magnet. This is explained by the fact that the electron beam of any gun hits not only "its own" phosphor strip, but also "illuminates" neighboring strips. This manifests itself in the form of "pollution" of one of the colors with another color. The defect is eliminated by correctly installing the color purity magnet.
Minor deviations from the uniformity of the color of the color are allowed only along the edges of the raster.
White balance. Distinguish between static and dynamic white balance.
Under the static white balance is understood the correspondence of the color of the screen glow to the color of the glow of the reference white source (at a given brightness). Static white balance is determined at medium brightness, usually around 60 cd/m2.
Under the dynamic white balance is understood the correspondence of the color of the glow of the screen to the color of the glow of the reference source, but in a given range of brightness. A source with a color temperature of 6500 K is taken as a reference source.
Violation of the static white balance is manifested in the fact that the raster on the TV screen, instead of a neutral gray color, turns out to be slightly "tinted" in one of the primary colors (red, blue or green). The cause of such a defect is an incorrect (or disturbed) electrical mode of the colored tube.
Violation of the dynamic white balance manifests itself in the form of a weak coloration in one color of individual parts of a black and white image.
The degree of coloration depends on the brightness of the details of the black and white image. This defect can also be detected on a raster in the absence of an image. Its presence is evidenced by the change in the degree of coloring of the raster with a change in brightness. The reason for the dynamic white imbalance is usually the wrong selection of the voltage on the kinescope electrodes.
3.4. Raster characteristics
Raster characteristics include: image size and format, non-linear raster distortions, geometric raster distortions, convergence of rays.
Screen size is measured diagonally in inches. Global companies mainly produce kinescopes with screens of 14, 20, 21, 25, 28, 29 and 32 inches. Reproducing devices - screens made on liquid crystals, can have a diagonal of 7.5 and 10 cm. There is a nominal size of the kinescope screen (it is indicated in the passport data) and the visible size of the screen, which is 1 ... 2 cm smaller, since it overlaps mask.
Screen size is of great importance for the consumer, as it determines the comfort of observation. With a large screen, the viewer gets the opportunity to see the image from different angles, which allows him not to be "tied" to the TV, and also to watch the program to a group of viewers.
The small screen size creates a higher relative clarity of the image, but requires the viewer to view the image from a smaller distance and with less freedom.
The aspect ratio of an image or frame is determined by the ratio of the height and width of the screen. According to international agreements and the standard for television broadcasting in our country, the image is transmitted with an aspect ratio of 4:3. At the same time, in connection with the development of high-definition television systems and the desire to bring together the impression of viewing an image on a movie screen and a TV screen, wide-screen kinescopes with an aspect ratio of 16:9 began to be produced.
Although the use of 16:9 format results in some loss of part of the image, since the image is transmitted with a 4:3 aspect ratio, this loss (about 6%) can be neglected. Such "neglect" to the image at the edges is explained by the fact that in television the operator always tries to convey the main plot in the center of the frame, while insignificant details remain at the edges.
Nonlinear raster distortion leads to a violation of the horizontal and vertical proportions of the image. Depend on the quality of the deployment devices, measured as a percentage.
Geometric distortions of the raster are manifested in the form of a curvature of straight lines and in violation of the rectangularity of the raster. Depend on the quality of the deflecting system, measured as a percentage.
The convergence of the rays is determined by the accuracy with which the images of the three primary colors coincide, and the absence of color fringing around objects when reproducing a black and white image. In order for all three electron beams to fall on the same group (triad) of phosphor grains at any time and in any part of the screen of the color tube, there are special devices on the neck of the tube for static and dynamic information of the rays.
Static summary. The correct adjustment of the static information on the screen of the color tube can be determined by the image of the universal electronic test table UEIT or by the plot black and white image. If the static convergence is not adjusted correctly, then three colored lines will be seen separately, offset from each other (instead of one line). In a color image, this defect appears as iridescent transitions between color details. A similar phenomenon can be observed in color reproductions with poor color matching.
Dynamic convergence. The correctness of dynamic information can be determined from the UEIT table or from the plot image. Insufficiently good dynamic convergence appears as color lines at the edges of the image in the horizontal and vertical directions.
3.5. Teletext
Ability to receive additional information. Provided by the presence of teletext and video text decoders.
Teletext information is transmitted digitally, simultaneously with the television signal. The information contained in the teletext is divided into pages, has a table of contents and thematic sections, such as traffic timetables, weather forecasts, exchange rates, advertising, etc. The received information is displayed on the screen at the request of the viewer and can be displayed separately or in conjunction with the received program, however, for this The TV must have a teletext decoder.
The advantage of teletext is also that it can contain subtitles for broadcasts in different languages or for the deaf.
In a teletext system, a package of information corresponding to a certain topic is called a page, and a set of these pages forms a teletext magazine that is transmitted continuously.
There are several different teletext systems around the world, with the page format depending on the system selected. In our country, the English system WST (World System Teletext) is chosen, where a teletext page consists of 25 lines (rows) of 40 characters per line. Characters on the screen are displayed in any of 7-8 colors as a set of matrix elements (familiarity).
The teletext system has the possibility of page turning and a built-in memory unit.
4. Product characteristics
From the assortment list selected color TVs with a screen diagonal of 21 inches:
1. MECHEL 219D7SM
2. HYUNDAI TV-2100A MK8
3. LG CF -21 F 30
With regard to these TV models, further research will be carried out.
4.1. Product evaluation by parameters
As a rule, models of the same product differ in quality characteristics, a set of consumer properties and satisfy the needs of different market segments. Therefore, it makes sense to describe product models in terms of a set of parameters that characterize their position in the market. The system of indicators is formed on the basis of the information given in the passport data of the product and the user's perception of the consumer properties of the product.
Description of product models is carried out using the table. 1 and table. 2.
Table 1
Product evaluation by parameters
| No. p / p | Parameter name | Product Models | ||
| MECHEL | HYUNDAI | LG | ||
| 1. | Evaluation of the objective parameters of the product | |||
| 1.1. | Quality Level | high | average | average |
| 1.2. | Production material | alloys of plastics and metals | alloys of plastics and metals | alloys of plastics and metals |
| 1.3. | Color | black | black | black |
| 1.4. | Model weight (kg.) | 21 | 17 | 20 |
| 1.5. | Market price range (thousand rubles) | |||
| 1.6. | General appearance | modern | very old fashioned | very modern |
| 1.7. | The level of complexity of the design and its features in comparison with other models of the product | average | short | high |
| 1.8. | Main technical characteristics of the product | |||
| 1.8.1. | Accepted Systems | PAL, SECAM B/G, SECAM D/K | PAL, SECAM B/G, SECAM D/K, NTSC (VCR playback) | PAL, PAL-I, SECAM B/G, SECAM D/K, NTSC (VCR playback), PAL-60Hz (VCR, computer, games) |
| 1.8.2. | Channel range | VHF: 2 - 12+catv |
||
| 1.8.2. | Speaker | 2W. - 1 PC. | 1W. - 2 pcs. | 2W. - 2 pcs. |
| 1.8.3. | Power supply | 220-230V 50Hz | 220-230V 50Hz | 220-230V 50Hz |
| 1.8.4. | Power consumption | 90W | 90W | 90W |
| 1.8.5. | Terminals | SCART | AV in/out, SCART | AV input/output |
| 2. | Evaluation of the market parameters of the product | |||
| 2.1. | Product competitiveness | average | low | high |
| 2.2. | Ease of purchase and transportation | no handles on the box - low | high | |
| 2.3. | Attractiveness of packaging | average | average | average |
| 3. | Evaluation of goods in the process of consumption | |||
| 3.1. | Strength level | average | average | average |
| 3.2. | The frequency of occurrence of breakdowns during operation | 0,15 | 0,16 | 0,6 |
| 3.3. | Qualities of a product that promote purchase and consumption | very easy to operate | low price | Multi-functionality |
| 3.4. | Qualities of a product that impede purchase and consumption | inconvenient remote control | very little functionality | high price |
| 3.5. | The qualities of the product that consumers like the most | good, rectangular and fairly flat screen | Pretty handy remote control | the presence of a menu, the presence of the Surround function |
| 3.6. | The frequency of defects in the purchase of goods | 0.008 | 0,01 | 0,011 |
| 3.7. | Operating costs (rub/year) | 50 | 50 | 50 |
4.2. Characteristics of consumption results
table 2
Characteristics of consumption results
| No. p / p | Parameter name | Product Models | ||
| MECHEL | HYUNDAI | LG | ||
| 1. | Level of provision with goods, % | 6 | 5 | 8 |
| 2. | Terms of physical wear of the goods: Regulatory (years) Actual (years) |
|||
| 3. | Goods obsolescence period (years) | 2 | 1 | 3 |
| 4. | Purchase satisfaction | average | low | high |
| 5. | The level of compliance of the product with consumer expectations | partly corresponds | partly corresponds | corresponds |
| 6. | Desire to repeat purchase | average | low | high |
| 7. | The desire to buy something new instead of this product | pretty low | quite high | low |
| 8. | Recommendations and suggestions for improving the product, expressed by consumers | equip the TV with a surround sound function; provide teletext reception; increase the functionality of the remote control | add missing service functions | improve reliability in operation; provide the ability to separately set the image and sound parameters for each channel; add game features; improve the convenience of the remote control |
Analyzing the given data, the following conclusions can be drawn:
Of all the consumer properties of the TV, the most important were its technical characteristics (1st place in importance), ease of use (2) and the cost aspect (3), which, oddly enough, did not take the 1st place.
Of the technical characteristics, the most important for consumers is the clarity and brightness of the image and the number of functions performed from the remote control. Next in order of preference are the overall dimensions of the TV and the power of the speakers. Analyzing the characteristics that provide ease of use in terms of their importance for consumers, the following can be distinguished: first of all, it is the presence of an on-screen menu in Russian, then the presence of the DolbySurroundSound function on the TV (spatial sound); the TV also needs additional service functions (“picture in picture”, game functions, teletext reception, etc.).
5. TV production
Of the 7 million TVs sold last year in Russia, 4.5 million were assembled here. The percentage of foreign brands that are produced in Russia continues to grow rapidly, and often the assembly is carried out in the possession of competitors. Leading companies are striving to build their own plant in Russia.
The Korean company LG, which occupies a leading position in the Russian TV market, plans to build its own plant for the production of household appliances in the Moscow region. The plant is expected to start operating in mid-2006. Until now, the production of LG TVs is carried out at the factories of the Rolsen company, partly owned by LG itself.
According to TPK Consumer Electronics Sokol and research company GFK, in 2004 the TV market amounted to about 7 million units. At the same time, 16% of the market (in unit terms) is held by Samsung TVs, 10% by LG, followed by Thompson (8%), Philips (7%), Rolsen (7%), JVC (6%), Vestel (6 %), Polar (6%), Panasonic (5%), Sanyo (4%), Rubin (4%), Sony (4%), Sokol (4%).
The Turkish company Vestel was the first of the foreign manufacturers to build its plant in Russia at the end of 2003. It is located in the city of Alexandrov, Vladimir Region. In 2004, the company's televisions were able to capture almost 6% of the market.
According to the Federal State Statistics Service, the volume of production (of various degrees of assembly) of TV sets in Russia in 2004 increased by 89% compared to 2003 and amounted to 4 million 500 thousand pieces.
At the same time, the production capacities of many companies "mixed up". So, in the middle of 2004, the Sokol company contracted for the "deep" assembly of TV sets of the Japanese brand Akai, as a result, the latter managed to occupy almost 1% of the Russian market last year. The plant of the Polar company, located in the Kaliningrad region, has a capacity of up to 2.5 million units of equipment per year, and the plant has a great demand for assembly from foreign brands. Nevertheless, for logistical reasons, Polar assembles some models of its TVs at the Arsenal plant, located, like the Vestel plant, in the city of Aleksandrov.
As for the Chinese brand TCL, the production of these TVs in Russia began at the end of 2004. The number of assembled TCL TVs today is about 1 thousand pieces per day. This is a screwdriver assembly.
6. Main directions
The new DNIe technology is entering the world market, which can be used in digital TVs of all types - LCD, plasma, projection or cathode ray tube. DNIe provides very clear and natural image quality
Samsung Electronics, the world leader in color TVs and monitors, intends to lead the digital TV market.
Samsung Electronics has developed a "Natural Digital Image" (DNIe) system that dramatically improves picture clarity on a color TV screen. The company predicts the new invention will be a technological breakthrough that will propel the Samsung Electronics brand to the top of the rapidly growing global digital TV market.
On April 29, 2003, Samsung Electronics held a briefing on the new DNIe technology and its digital TV business strategy. It was about plasma, liquid crystal, projection and kinescope models that support the DNIe system and provide a higher level of image compared to conventional digital TVs. Samsung Electronics started a research project to improve image quality back in 1996. The implementation of the project took place in stages. In December last year, the first prototype of a digital TV with DNIe technology was ready.
Samsung Electronics sold more color TVs last year than any other manufacturer. Now it is ready to do the same in the digital TV market.
After the development of new technology was completed in December last year, Samsung Electronics devoted the next four months to the introduction of a new invention in CRT TVs (29-32 inches), projection TVs (43-61 inches), projection TVs with cathode-ray ray tube (43-52 inches), plasma TVs (42-63 inches) and LCD TVs (32-40 inches). At the same time, the company worked on launching these models for sale.
Significance of the new DNIe technology The new technology from Samsung Electronics, the result of efforts to improve image quality, provides high definition and quality details. It is not limited to simple picture enhancement based on analog signal reception. The new technology combines picture quality to make any incoming signal purer and more natural. DNIe technology completely eliminates blur from a moving or lingering image and delivers deep contrast.
The briefing demonstrated the superiority of the company's latest technology over conventional designs. The company has obtained 85 foreign and Korean patents related to DNIe, including a basic technology patent for contrast reproduction.
A few words about DNIe technology The unique technology from Samsung Electronics includes four functions that analyze incoming signals step by step. The level of noise in the signals is determined and the level of the signal itself is classified - analog, SD or HD. Then the corresponding optimization takes place.
Benefits of DNIE Technology
· More complete noise processing technology Integrating the concept of space and time, ensuring a clear image at high speed.
· Clear Contrast Using a high level of contrast, as well as a new algorithm capable of reproducing the optimal degree of contrast, creating a deep and rich image quality.
· Image completeness down to the smallest detail Improved automatic signal analysis technology and detailed image reproduction, making the video image more reliable.
· Color Optimization Analyze the generated video signals, calculate the amount of red, green and blue to provide the most natural colors to the human eye.
There are many different types of televisions on the market today. More than 350 TV brands are produced in Europe and Asia alone. How not to get lost in this diversity, how to make the best choice? First of all, you need to determine exactly what kind of TV you need, where you are going to place it, whether it will be used permanently or moved from place to place, how often you will use it, etc.
Having decided on the purpose of the TV, you can begin to determine its necessary parameters and functions.
6.1. Decide on screen size
The first is the required screen size. The optimal screen sizes diagonally, depending on the viewing distance, are determined by the formula:
where D is the diagonal size of the screen, L is the distance between the viewer and the TV screen, K is a coefficient that has a value from 3 to 6.
The functional purpose of the TV also determines the size of its screen. Miniature, sometimes called “pocket”, TVs are equipped mainly with liquid crystal screens with dimensions of a few inches. Portable TVs have screen sizes of 9 to 14 inches. Mass models of stationary TVs are equipped with 20 - 24 inch kinescopes. TVs of prestigious models have a screen size of 28 inches or more. Projection televisions, televisions made on plasma or LED panels, intended for use in offices, public places, as elements of home theaters, as well as used for advertising, informational or educational purposes, may have a screen diagonal of more than 39 inches (more than a meter).
6.2. Miniature and portable TVs
When buying a miniature or portable TV for use in the car or at the cottage, you should be guided by the following considerations. Pocket TVs with small LCD or fluorescent screens, although very convenient, often do not provide the desired picture quality. Moreover, the price of such TVs is much higher than that of a TV equipped with a conventional kinescope of the same size.
When choosing a TV model, you should pay attention to the power it consumes, the possibility of supplying it with a constant voltage of 12 volts from a car battery or the presence of built-in batteries and the duration of work from them.
Important for a portable TV is the presence of a convenient carrying handle and a good shape, without sharp corners and protruding parts, if you expect to often carry the TV from place to place.
If you are on a budget, opt for a black and white model. Despite the main drawback - the lack of a color image, they have a number of advantages: they are more economical, have a simpler design, and therefore more reliable and durable. Black-and-white TVs have a more detailed and rich halftone image, due to the absence of a shadow mask and a continuous coating of the inner surface of the screen with phosphor.
If your line of work requires a desktop TV, opt for a 14-inch flat screen TV that delivers picture quality in daylight (such as the Trinitron type). Perhaps, the presence of teletext will not be superfluous. If you need to use a VCR, the best option is a compact monoblock that combines a VCR and a TV in one case. Sometimes such models are called “video twins”.
6.3. TV for home
The best choice for a small apartment, kitchen, nursery, cottage, student dorm room - 14 - 21 inch TV with standard features.
Often in these cases, the determining factor in the choice is not the manufacturer, but the minimum price. It is worth paying attention to inexpensive, but high-quality models of South Korean companies such as Daewoo, LG, Samsung, etc. By the way, it is in this category that TV sets manufactured in the CIS countries can compete with manufacturers from far abroad. Televisions of the brands Beryozka, Vityaz, Horizon, Rubin and many others, made mainly on a similar element base, but more affordable, with an appropriate guarantee - they may turn out to be more attractive than imported models.
If you expect to frequently use the TV to watch programs from a VCR or video player, consider what type of connectors you need on your TV. So, when using records in the S-VHS, Hi8, DVD standards, it is desirable to have the possibility of separate supply of luminance and chrominance signals. If you intend to use a VCR with Hi-Fi stereo sound, it is desirable that the TV be in stereo as well.
When installing a TV in a niche of a furniture wall, a model with audio and video connectors on the front panel may be more convenient.
A TV for a family who spends all their free time near the screen is a model with at least a 24-inch screen and a 100 Hz scan. If finances allow - a plasma panel or a projector. It is desirable to have P.I.P. Such a TV will allow you to get the full pleasure of watching programs with minimal eye strain.
“Fans” of high-quality sound and image, lovers of satellite TV will suit the most modern widescreen models with stereo or multi-channel sound. However, this category of viewers is capable of quite professionally deciding on the choice of a suitable TV.
For a person who prefers solid brands, let's name a number of companies - recognized leaders in the production of high-quality TVs. These are (in alphabetical order): Fujitsu (Japan, leader in the production of plasma panels), Grundig (Germany), JVC (Japan), Matsushita (Japan, Panasonic trademark), Philips (Holland), Sony (Japan), Thomson (France) ), etc. If you prefer design sophistication, with exceptional technical characteristics, you should pay attention to the products of such companies as Bang & Olufsen (Denmark), Loewe (Germany).
When choosing a prestigious TV model equipped with advanced image quality enhancement systems (comb filter, digital image correction circuits, etc.), it should be borne in mind that most of these models on our market are optimized for PAL or NTSC systems. When working in our SECAM system, they may not show the best results. This applies to a large extent, for example, to plasma panels: only some of the proposed models show the same quality in SECAM as in PAL.
Bibliography
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2. Dzhigit I.S. "History of development and achievements of Soviet television" Radio engineering 1947. - No. 9 - 39 - 43 p.
3. Marketing / Tutorial under. ed. Romanova A.N., M., UNITI, 1996.
4. Modern marketing / V. E. Khrutsky, I. V. Korneeva, E. E. Avtukova. Ed. V. E. Khrutsky. - M.: Finance and statistics, 1990;
5. Handbook of a commodity specialist. Non-food products. part 2. - M.: Economics, 1990;
6. Handbook of commodity science of non-food products. T1 - m .: Economics, 1992.
7. Shamshin V.A. "Television" Electrosvyaz 1975. - No. 9 - 1 p.
8. Commodity science of non-food products, ed. Sytsko V.K. - Minsk: 1999.
9. Evans D., Berman B. Marketing. - M.: Economics, 1990.
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