Commodity characteristics of food products. Additional rectangular stamps are placed on the meat of certain animal species with a designation in the center: "Horse meat", "Camel meat", "Reindeer meat", "Bear meat", etc.

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.

Wheat flour II grade - more coarse grinding than premium flour, its color is white, with a noticeably yellowish or grayish tint. 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, add burnt sugar and spices 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. Leftover flour in bags cannot be used for making 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. different 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.

Store chilled cottage cheese at a temperature not exceeding 8 ° C for no more than 36 hours. Frozen cottage cheese stored at a temperature of - 8 ... - 41 ° C, packaged for 4 months, and 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 can enter the egg and mold fungi, water vapor, air. 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. By appearance crystals granulated sugar should be of uniform 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. Culinary and confectionery fats are not classified 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 characteristic raw materials ……………………………..…. 4
Primary (cold) processing of pork ……………………………. 6
Methods pre-treatment in order to improve the 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 valuable product nutrition, 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.

Tem term paper"Development of a range 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 qualities, calories. 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 cooking.

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 cut, deboning, cleaning, sorting, production of 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 a head, legs, tail, internal organs, internal fat and without sideburns (cheek meat) separated, together with the neck notch, 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 — cervical 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 cooking dishes from it, pour it with cold water, bring the water to a boil over low heat, let it boil a short time then the pork is washed and dried.

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 total immersion meat in it. 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 bowl. 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 pepper with salt and garlic or ginger and onion. 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 sanitary regulations 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 considered when planning a full menu. daily ration 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. Vegetable salad, complemented by a cold meat dish, and a hot drink, also constitutes a full 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 a range of dishes and menus for catering establishments 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 service, banquet menu.

Types of semi-finished products

large lumpy

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, we obtain complex dishes, 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.

Currently, in order to most fully meet the needs of the population, catering establishments can develop new original recipes and recommendations.

In this case, when the enterprise produces dishes, the recipe of which is not provided for by the collections of recipes, enterprise standards (STP), technical conditions and technical and technological maps (TTK) must be developed for each of these dishes.

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. Soaked 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 ground 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 pieces, salt, a few peppercorns, 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 sliced big chunks 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"

Pigs 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 little finely chopped roots, salt, bay leaf, pepper are added and boiled at a low boil for 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.

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 fire, evaporate the remaining liquid, drain the fat, and pour 1 cup of hot water onto the baking sheet. meat broth or water, boil and strain through a sieve.

When serving, put on a warmed dish buckwheat porridge and sprinkle on top chopped eggs. First, cut the piglet into two parts, after cutting off the head, and then cut each half into transverse pieces, lay them on top of the porridge in the form whole carcass, attaching a head cut 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, it is necessary to exclude from it spicy foods(spicy, very salty and spicy ingredients), 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 conveniently shaped - common dish or individual bowls.

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.

For a cold dinner 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.

Cooking meat products must be produced 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. Vehicles for the transport of foodstuffs must not be used for the transport of 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. Carcasses chilled meat transported in a suspended form, 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 products received, 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.

POP must be equipped with equipment and items of material technical equipment in accordance with current 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, oars, slotted spoons, 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, strictly monitor correct use 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 sanitary and hygienic rules for washing and maintaining inventory and tools can cause microbial contamination of food products, and, consequently, the occurrence 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.

At catering establishments it is forbidden to use enameled dishes, 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 is much more 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.

Commodity science is a science that studies the assortment, consumer properties and quality of goods of various groups depending on the stages of the life cycle. One of the main factors in the formation of product quality is the raw materials used. Using low-quality components, it is impossible to get a quality product.

Definition

There is no clear definition of the concept of "commodity characteristic" today. It usually includes consideration of issues such as chemical composition and nutritional value of certain products, their classification and assortment, factors that form and maintain the quality of specific products, conditions and methods for identifying and detecting falsification of products, issues of product quality requirements.

Range

An assortment is a complex of types, varieties, varieties, categories, names of goods that are combined or can be combined into one group. Let's dwell on this concept in more detail. One of the main indicators characterizing the commodity characteristics of the assortment are indicators, which include the coefficients of completeness, breadth, depth, novelty, rationality. Its formation depends on the demand of buyers. The range of raw materials may include natural ingredients, which in the future will be included in as well as artificial and synthetic.

Examination of goods

Commodity characteristic includes the examination of goods, which is understood as the assessment of goods, their consumer properties and quality, as well as defects. It, as a rule, is produced according to the methods of national standards, or according to methods that give comparable results with GOST methods.

Any expert should know the commodity characteristic for a product. Based on this knowledge and research, defects in goods are identified, what effect these defects will have on the goods, the reasons for the appearance of such defects, the degree of readiness of the goods for consumption or operation are studied.

On the basis of commodity characteristics of raw materials, conclusions can be drawn about the possibility of its use in a particular product. Organoleptic and physico-chemical quality indicators are described in the commodity characteristics. Examination by certain methods allows them to be established.

Below are examples of commodity characteristics of goods and raw materials that can be used to create new goods.

Nutritional value and chemical composition of vegetables

Fresh vegetables contain up to 98% water (cucumbers) and from 2 to 20%. mass fraction in the latter account for carbohydrates (up to 20%). In addition, vegetables contain a large amount of cellulose, which improves intestinal motility, but a large amount of which adversely affects the absorption of food, minerals and vitamins. With the commodity characteristics of individual vegetables, a more detailed description is given.

Classification and assortment of vegetables

Vegetables are divided into fresh and processed. Let us briefly consider the classification and assortment of fresh products as an object of commodity characteristics of raw materials.

According to the organs eaten, fresh vegetables are classified into vegetative:

tubers - potatoes, Jerusalem artichoke;
root vegetables - radishes, parsnips, carrots, parsley, radishes, celery, beets, turnips;
leafy - cabbage, onion, salad, spicy, rhubarb, sorrel;
stem - kohlrabi, asparagus.

Generative:

tomato - eggplant, peppers, tomatoes;
floral - artichoke, cauliflower;
pumpkin - zucchini, watermelons, melons, squash, pumpkins;
legumes - beans, peas, chickpeas, lentils.

According to the duration of the growing season, they are divided into early-, mid- and late-ripening.

Vegetables are also classified, depending on whether they grow in natural or semi-artificial conditions, into soil and greenhouse.

Each species is divided into botanical and commercial varieties.

Factors that form and maintain the quality of vegetables

The main characteristics that form the quality of any product are raw materials and technology. In the first case, the criterion may be a certain product in a certain chain. So, for vegetables, seeds or seedlings can be raw materials. The quality of the future harvest depends on the germination of the planting material, the variety, the growth force of the seedlings, how infected they are with diseases.

The technology for vegetables mainly provides for agricultural technology: how much fertilizer, pesticides were applied, in what quantities the cultivated vegetables were irrigated. All this affects the accumulation of nitrates, pesticides, toxic elements that determine safety - the main indicator of the quality of any product.

Quality-preserving factors include packaging, labelling, transportation and storage. All these indicators are determined by specific national standards for certain intended for specific purposes. In general, such products are stored at a low positive temperature and relative humidity in the range of 75-80%.

Identification and quality of vegetables

The main type of vegetable identification is assortment identification. Indeed, in appearance and color it is easy to determine which vegetable is in front of us. With qualitative identification, the quality of the sample is established, the results of which apply to the entire batch. Vegetables should have a typical shape, color, color, taste, smell. The surface must be clean, dry, without mechanical damage and without any from various pests.

In addition, the size can be determined by the largest transverse diameter, the percentage of rotten, disease-damaged vegetables, etc. A specific list of indicators is established for each product intended for specific purposes, defined by the national standard.

Thus, the above is a brief commodity characteristic of vegetables. There is a lot of information in this section. There are special textbooks on the commodity science of fruits and vegetables, where it is given in more detail.

Consider another example of commodity characteristics. Let's take meat as an object. Commodity characteristics of this product are assumed in the same main sections as in vegetables.

Nutritional value and chemical composition of meat

Meat contains a large amount of protein: from 11% in pork and up to 20% in beef, the bulk of which is complete, that is, containing the entire set essential amino acids in ratios that are characterized by approximate equality to the optimal ones. Other indicators are also taken into account. The mass fraction of fat in various types of meat and, depending on its fatness, can range from 1-2% in veal, up to 49% in fatty pork, which is determined by gender, age, diet and breed.

The basis of such a product is muscle tissue, in which high-grade proteins are mainly concentrated. The quality of the meat will be the higher, the less connective tissue in the muscles. Its main part is concentrated in the front of the carcass. In recent years, marbled meat has become in demand, which is understood as a product with inclusions in the muscle tissue of thin fatty layers, which has good taste, but is not recommended for people suffering from obesity.

Classification and assortment of meat

According to the type and age of animals, beef, veal, lamb, pork and piglets, goat meat, as well as other types of meat are distinguished.

According to the thermal state, the product is classified into chilled, frozen, cooled.

According to fatness, it is divided into:

pork - fatty, cut, meat and bacon;
beef;
lamb;
goat meat.

culinary use, technology system the mechanical processing process and the amount of waste are determined by the properties of the raw materials. must be thawed beforehand. The number of bones after cutting beef carcasses of category 1 should be 26.4%, category 2 - 29.5%, etc.

Factors that form and maintain the quality of meat

The first group of factors includes species, age, breed, diet, health status, exposure before slaughter, maturation after slaughter, autolysis, rigor mortis, mold, putrefactive decomposition, hydrolysis, fat oxidation, changes in organoleptic parameters.

The main technological processes that affect the quality of meat are roasting, boiling, salting, grinding, drying, smoking and others, resulting in a product that can be consumed ready-made.

The second group of factors includes transportation conditions - suspended, frozen - in bulk), packaging, labeling and storage: meat is stored at low negative temperatures up to -18 o C in the freezer compartment, and chilled - at low positive temperatures, about 1-4 o C.

Identification and quality of meat

For meat, in addition to assortment identification, when it is possible to determine the type of meat, for many consumers, informational identification is relevant, when you can get the necessary information from the instructions on the package, as well as qualitative identification.

From the quality indicators of meat, taste, color, aroma, appearance, surface condition, transparency of the juice in the cut are determined. Using the chemical method, they can determine the mass fraction of protein, fat, the presence of nitrates, and other indicators. Basically, they determine those indicators that are normalized for specific types of product by certain national standards.

Within the framework of this article, a very brief commodity characteristic of meat is given.

Finally

Thus, the commodity characteristic allows you to get a complete picture of the raw material or finished product. Having studied it, you can find out what commodity units can be purchased, due to which this or that quality was obtained, find out how much the body will be enriched with certain substances, what harm can be done to it, how to keep the quality of raw materials unchanged, etc.

Commodity science is a scientific discipline that studies the consumer properties of goods. Commodity assessment of products allows the technologist to make a diet, choose a rational way of processing and cooking food, preserve valuable nutrients, understand the essence of the changes that occur during the culinary processing of raw materials and food storage.

Margarine- emulsion fat product. Produced from vegetable fats. Mass fraction of total fat is not less than 39%. It is allowed to add animal fats, dairy products, flavoring and aromatic additives. It has a plastic, dense, or soft, or liquid consistency, the biological value is determined by the content of polyunsaturated fatty acids, phosphatides, vitamins.

Eggs - contain all the nutrients necessary for human life. Chicken eggs contain 74% water, 12.6% proteins, 11.5% fats, 0.6 - 0.7% carbohydrates, 1% minerals, vitamins A, E, B 1, B 2, B 6, PP. Energy value 100 gr. chicken eggs is 157 kcal or 657 kJ.

Sugar- consists of pure sucrose, is a valuable food product and raw material for the confectionery industry. Energy value 100 gr. 375 kcal, or 1569 kJ. A person needs 100 grams per day. Sahara. Sugar is easily absorbed by the body, restores strength, has a beneficial effect on nervous system but its excess is harmful.

Flour - is a powdered product obtained by grinding cereals. It is wheat, rye, corn. Flour contains water 14 - 15%, proteins 10.3 - 12.9%, fats 0.9 - 1.9%, vitamins B 1, B 2, PP. Energy value 100 gr. flour 323 - 329 kcal or 1352 - 1377 kJ.

Apples - grown mainly in the southern and middle parts of our country. Apples contain sugar (from 8 to 15%), fructose predominates; organic acids (from 0.2 to 1.7%), malic acid predominates; minerals (0.5%), potassium, sodium, calcium glands, magnesium; proteins (0.4%); pectin substances (1.5%); tannins; fiber; vitamin C, group B, PP and pictures. Apples are used fresh, compotes, jams, marmalades, jams, wines are prepared; dry.

Plums - cultivated in the southern regions and central Russia. The most common are garden (home) plum, cherry plum, blackthorn, thorn plum. Several groups of garden plums are cultivated: Hungarian, renklod and egg plums.

Raisin - dried grapes with seeds. Raisin light obtained from light grape varieties by air-solar or mechanized drying with alkali pre-treatment, and to achieve a golden color - with additional sulfitation. Raisin colored- from colored grape varieties obtained by air-solar or mechanized drying without pre-treatment.

Lemon-- lemon fruits contain (in%): acids (mainly citric) 3.5-8.1, sugar 1.9-3, vitamin C 45-140 mg per 100 g, as well as vitamins P and B, pectin, salts of iron, phosphorus, potassium, calcium, magnesium. They are used fresh, for the production of juice, citric acid, etc. The peel of the fruit contains essential lemon oil, which causes a specific smell.

Baking soda- acid salt of carbonic acid and sodium. It is a white crystalline powder. It is used in the food industry, in cookery. Acts as a baking powder in itself, at a temperature of 60 degrees (sodium bicarbonate) begins to decompose into sodium carbonate, carbon dioxide and water.

Powdered sugar- sand, ground to a dusty state. It is mainly used in the preparation of confectionery.

Bee Honey - It is a thick transparent semi-liquid mass, gradually crystallizing and hardening over time. The ability of honey to crystallize is its natural property, which does not affect its quality.

nuts- fruits consisting of a woody shell and an edible kernel.

The nutritional value of walnut kernels is due to the presence of a large amount of fats and proteins in them. Fats, the content of which reaches 63%, are easily digestible and consist of unsaturated fatty acids. Protein content 18…25%. In addition, nut fruits contain up to 3.7% of minerals (potassium, magnesium, cobalt, iron, manganese, etc.), a small amount of vitamins C and group B up to 3.5% of fiber. The energy value of 100g of nuts is on average 650kcal.

Syrup- is a product of incomplete hydrolysis of such a familiar to everyone culinary ingredient, like starch, which is contained, for example, in beets, from which sugar is produced (the same story with sugar cane). Syrup, which is a by-product of processing into the final product - that's what molasses is. And other types of it are produced specifically for use in food industry technologies (from corn grains and barley malt). Molasses, so viscous and very sticky, contains glucose, maltose and dextrin in various proportions. Some species are extremely nutritious. No wonder they are called "liquid honey", as they even resemble this natural product in appearance.

Starch- a polysaccharide of amylose and amylopectin, the monomer of which is alpha-glucose. Starch, synthesized by different plants in chloroplasts, under the action of light during photosynthesis, differs somewhat in the structure of grains, the degree of polymerization of molecules, the structure of polymer chains, and physicochemical properties.

Tea - obtained from young apical shoots (fleche) of a perennial evergreen shrub or tree (see Fig.) Growing in areas with a subtropical and tropical climate. Tea is one of the most popular drinks in the globe. It quenches thirst, relieves muscle and nervous fatigue, improves blood circulation and respiration.

The composition of the finished tea includes various compounds that determine its aroma, color and tonic properties: tannins or tea tannin, caffeine (0.36-4.2%), protein substances, essential oils, ash, pectin substances, vitamins (P, C, B 1 PP, pantothenic acid), enzymes, acids (oxalic, citric, malic, etc.).

Cognac- strong alcoholic drink, the main component of which is cognac alcohol (a product of the distillation of dry natural wines) with a characteristic bouquet, with a complex aroma with vanilla or floral-fruity hues, a mild harmonious taste, obtained by fractionated distillation of special cognac wine materials aged for at least 3 years (up to 20 or more) in oak barrels or enameled tanks, equipped with oak staves immersed in them.

Vanillin(vanilla) - colorless needle-like crystals with a smell of vanilla. Vanillin formula C 8 H 8 O 3

Gelatin- a product in the form of transparent plates, grains or powder, colorless or light yellow color. By its nature, this is an inferior animal protein - collagen (87.2 g per 100 g of gelatin).

Gelatin is obtained from bones, skin, trimmings, films, i.e. from collagen products. An extract is boiled from the raw material, which is dried after processing.

Edible gelatin swells in cold water, absorbing 10-15 times the amount of water. IN hot water it dissolves easily. When the solution containing 1% gelatin is cooled, a jelly is formed. The gelling ability of gelatin when heated to a temperature above 60 degrees with the addition of food acids decreases. The melting temperature of the formed jelly is 27 ... 32 degrees. By quality edible gelatin should be in the form of granules or grains, or plates, or powder, from light yellow to yellow, insipid taste, odorless. The duration of dissolution is 25 minutes, the mass fraction of moisture is 16%, foreign smell, taste, impurities are unacceptable.

Gelatin comes packed in packs in the form of plates of 0.5 kg, in the form of a powder of 50 g, packed in boxes of 20 kg.

Edible gelatin is used to prepare jellied dishes, fruit and berry jellies, mousses, creams.

Spices- products of plant origin, which have a strong spicy aroma and often a sharp, burning taste. They improve taste qualities food and contribute to its absorption, as they are catalysts for many enzymatic processes and activate the metabolism in general. Spices play an important role in removing toxins from the body and increasing the protective functions of the body. The latter is explained by the fact that they exhibit bactericidal and antioxidant properties. This also explains their preservative effect when added to food products. Some spices and their components exhibit medicinal properties and are used in the preparation of various medicines.

The flavoring and aromatic beginning of spices are substances belonging mainly to three groups of chemical compounds - essential oils, glycosides and alkaloids.

More than 150 different types of spices are known, but not many of them have been used since ancient times.

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.

Natalie's bar uses meat, various vegetables and fruits.

Fresh vegetables and fruits play an important role in human nutrition, 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 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). Solanine glycoside gives a peculiar bitter taste. 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 flavor product, which has 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, extractive substances.

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 are high biological value, and to the highest degree - proteins of muscle tissue, 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. Found in unsaturated fats fatty acid 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. minerals in meat it 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, ensuring the preservation of the established this product temperature modes of transportation. 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 white cabbage, and also packed in coolies, baskets, boxes of 40-50 kg. At 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 by type, fatness category, processing methods. On a package with a carcass or a label enclosed in a package, or on the end side of the box, symbols of poultry 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 offal - R. By fatness: the first category - 1, the second category - 2, inappropriate for the fatness of the first and the second category - 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 specifications on 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.

Commodity characteristics of food products. Additional rectangular stamps are placed on the meat of certain animal species with a designation in the center: "Horse meat", "Camel meat", "Reindeer meat", "Bear meat", etc.

4. Pre-treatment methods to improve aroma and taste.

Definition

Range

Examination of goods

Nutritional value and chemical composition of vegetables

Classification and assortment of vegetables

Factors that form and maintain the quality of vegetables

Identification and quality of vegetables

Nutritional value and chemical composition of meat

Classification and assortment of meat

Factors that form and maintain the quality of meat

Identification and quality of meat

Finally

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Commodity characteristics of food products. Additional rectangular stamps are placed on the meat of certain animal species with a designation in the center: "Horse meat", "Camel meat", "Reindeer meat", "Bear meat", etc.

4. Pre-treatment methods to improve aroma and taste.

Definition

Range

Examination of goods

Nutritional value and chemical composition of vegetables

Classification and assortment of vegetables

Factors that form and maintain the quality of vegetables

Identification and quality of vegetables

Nutritional value and chemical composition of meat

Classification and assortment of meat

Factors that form and maintain the quality of meat

Identification and quality of meat

Finally

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