Merchandising. Advantages and disadvantages of different encoding methods

Introduction

Purpose: organization of the process of preparing complex hot culinary products in accordance with the chosen topic "Assortment and features of the technology for preparing complex baked fish dishes."

Object of study: the process of technology for the preparation of complex baked fish dishes.

The main objectives of the course work:

Select and analyze primary sources in accordance with the topic of the work;

Choose five types of dishes complex cooking from fish;

Give a commodity characteristic of fish;

Describe the technological process of preparing fish dishes;

Describe the physico-chemical changes that occur with fish;

Describe quality requirements ready meals from fish;

Compile a summary raw sheet for selected fish dishes;

Develop a shopping mall for three dishes (“Fish baked with egg”, “Fish baked in red sauce with onions and mushrooms”, “Fish baked with tomatoes”);

Develop a TTK for two dishes (“Telnoye “Rainbow”, “Salmon baked with pineapples);

Make two schemes for preparing selected dishes;

Make conclusions based on the results of the completed course work.

Fish dishes at enterprises Catering are in great demand and sold in large quantities. Fish contains 40 to 65% edible meat rich in proteins. The amount of protein in soft raw fish ranges from 6.5 to 27%. About 90% of proteins are complete. The ratio of amino acids in them is close to optimal.

In dishes prepared from perch, pike, bream, roach, burbot, crucian carp and other fish middle lane Russia, a lot of proteins that are extremely necessary for the life of the body.

Fish dishes are widely used in medical or sparing nutrition. fish diet doctors recommend for obesity.

As mentioned above, fish dishes are widely used in daily diet, but are especially valued in dietary nutrition. This is due not only to high nutritional value and taste, but also to easy digestibility and beneficial effects on the human body.

The course work presents dishes: "Fish baked with an egg", "Fish baked in red sauce with onions and mushrooms", "Fish baked with tomatoes", "Rainbow" Telnoye, "Salmon baked with pineapples".

Process characteristic

Commodity characteristics of raw materials

The chemical composition of fish meat, which determines its nutritional value and taste, is characterized primarily by the content of water, nitrogenous substances, lipids, minerals, carbohydrates and vitamins. The chemical composition of fish is not constant. It significantly depends on the species, physiological state, age, sex, habitat and other factors. Their nutritional value is determined primarily by the content of complete proteins. These proteins are rich in tyrosine, arginine, histidine and lysine. The total content of nitrogenous substances in fish ranges from 13 to 21%. The digestibility of fish proteins is 97%. One serving of a fish dish, not counting the side dish, contains, depending on the type of fish and the yield, from 14 to 30 grams of protein. Comparative figures on the nutritional value of fish dishes: in 100 gr. beef contains 19% protein, 9.5% fat, 0.4% carbohydrates, calorie content is 166 kcal. And in 100 gr. river fish contains on average 15.9% protein, 2.5% fat, 0.1% carbohydrates, calorie content is 91 kcal.

In terms of nutritional and culinary qualities, fish is not inferior to meat, and even surpasses it in terms of ease of assimilation, which is one of the most significant advantages of this product. The value of fish as a food product is determined by the significant content of protein (protein). However, in addition to complete proteins, fish contains well-digestible fats, minerals, and also not a large number of carbohydrates, enzymes, and water- and fat-soluble vitamins. In addition, fish contains extractive and mineral substances, a small amount of carbohydrates. Proteins contain all the essential amino acids necessary for a person in optimal proportions.

In terms of nutritional value, fish meat is on average equivalent to the meat of domestic animals. So, for example, the energy value (kcal / kJ) of carp meat is 96/402, marble notothenia - 156/653, autumn capelin - 212/887, veal of category I - 90/377, beef of category II - 144 / 602, meat pork - 355/1485.

Fish meat is characterized by high nutritional value. The calorie content of 100 g of fish meat is in the range of 100-200 kcal. This is due to the content in fish of substances necessary for rational human nutrition: a large number of edible parts and high digestibility of fish tissue, the presence in most fish of a taste and smell inherent only to them, and in marine fish, in addition, the specific aroma of the sea and sour taste, which helps to increase their digestibility.

In many fish, white and brown muscles are distinguished (up to 10% of the mass of the edible part of the fish). Brown meat has low taste, is characterized by a different composition of the main nutrients and is characterized by a high (up to 10%) content of myoglobin. In this regard, it is used for industrial processing at the place of catch (saury, tuna).

Proteins are the most important integral part fish meat. The ratio of complete and incomplete proteins in fish is higher than in the meat of warm-blooded animals, due to the lower content of connective tissue. There are slightly more proteins in caviar and milk than in fish meat. Depending on the content of proteins in the meat, fish is divided into low-protein 6.5-14.5% protein, protein 17-19, high-protein 20-26% protein and subjected to various types of processing.

Fish proteins (5-25% or more) make up about 85% of the total nitrogenous substances and are not inferior in biological value to proteins in the meat of warm-blooded animals. The amino acid composition includes especially important essential amino acids: phenylalanine, lysine, methionine, tryptophan. Fish proteins are complete, and are represented mainly by simple proteins, which are divided into water-soluble (myoglobin, globulin-X, myoalbumin); salt-soluble (myosin, actin, actomyosin, tropomeosin); insoluble in water and saline solutions, but complex proteins soluble in alkalis and acids: nucleoproteins, phosphoproteins, glucoproteins.

The proteins that make up the muscle tissue are contained mainly in the colloidal state in the form of gels and sols. This predetermines the instability and variability of the properties of protein substances.

The fish contains complete proteins, the main protein is ichthulin, as well as albumin, etc. Protein makes up an average of 15-19% of the edible part of the fish, is balanced in amino acids. The protein has a rather high content of methionine, lysine, tryptophan, which makes fish necessary in baby food. Compared to the meat of warm-blooded animals, fish has 6 times less connective tissue.

Incomplete protein collagen (2-4% of the total amount of proteins), which is part of the sarcolemma of muscle fibers and connective tissue, differs reduced content hydroxyproline, as a result of which it has a lower denaturation temperature (40 0 C) and quickly turns into glutin.

In terms of protein content, different fish species differ little from each other, but in terms of fat content, the difference is significant: in some fish species, fat is up to 33% of their weight, in others - no more than 0.1%. Usually, the taste of its meat and its culinary qualities depend on the fat content of fish. The most delicious fish, such as sturgeon, salmon, eels, lampreys, are at the same time one of the fattest. Within the same variety of fish, the best specimens are usually the fattest.

The amount of fat varies greatly depending on the type of fish. According to the fat content, several groups can be distinguished: lean (up to 3%) - pollock, ice, crucian carp, cod, etc .; moderately fatty (3-8%) - pink salmon, catfish, carp, sprat, sea bass and etc.; fatty (8-20%) - salmon, sturgeon, halibut, etc.; very fatty (more than 30%) - lamprey, eel, etc. Fat has a high biological value due to an increase in the content of polyunsaturated fatty acids (arachidonic, etc.) fat-soluble vitamins A, O, B vitamins. Fish fats are easily oxidized, spoiled Therefore, fish and fish products should be stored at low temperatures.

Fish fat contains biologically active unsaturated fatty acid and fat-soluble vitamins A and D, phosphatides, cholesterol. The digestibility of fish oil is about 90%. Due to the high content of unsaturated fatty acids, fish fat has a low melting point, it is easily oxidized, and the quality of the fish deteriorates. Fatty acids with 4-6 double bonds are oxidized especially quickly, and there are 1.5-2 times more of them in marine fish than in freshwater. Therefore, sea fish is stored worse when frozen. Fish contain very active enzymes that oxidize fats during storage, and this leads to the accumulation of substances with an unpleasant odor and taste. Particularly active enzymes contained in marine fish.

Fish fats are complex in chemical composition and contain a large amount of highly unsaturated acids. In this they differ from the fats of warm-blooded animals. In addition, in fish fats are liquid, while in warm-blooded animals they are viscous or solid.

The chemical composition of fats changes with the age of the fish. The older the fish, the lower the unsaturation of its fats. The maximum unsaturation of fats was noted in young perch. The composition of fat is also subject to seasonal changes.

To determine the nutritional value of fish, the location of the fat is important. There are fish species in which fat accumulates in the liver, in the walls of the abdomen, in the abdominal cavity, in the subcutaneous layer, at the bases of the fins, but in the best valuable fish, fat is also mainly distributed between the muscles. Thanks to intermuscular layers of fat, the meat of these fish is especially tender.

The amount of fat and its location in individual parts of the body of the fish is not constant. During certain periods of a fish's life, the fat content in it may increase due to age, changes in feeding conditions, during a period of increased feeding, etc., and at other times the amount of fat decreases significantly. Thus, during the formation of caviar in females and milk in males, the fat content decreases significantly, since the fats and proteins of the body are spent mainly on the formation of caviar and milk, and fat reserves concentrated in the liver or in the abdominal cavity are primarily consumed.

Especially unfavorable for the fat content of fish is spawning and the associated decrease in the intensity of feeding and long movements. Some salmon do not take food during migration, lose all fat and part of the protein, their stomach partially atrophies, the appearance of the fish changes greatly

Fish carbohydrates are represented mainly by glycogen. Due to the low content of fish in meat, their nutritional role is small, but carbohydrates have a significant impact on the formation of taste, smell and color of fish products.

Vitamins A, D, E, K (fat-soluble) are found in various tissues and organs of fish. Vitamins A and D are found in the liver of cod, halibut, tuna. In addition, meat and other tissues of fish contain vitamins of group B, C and nicotinic acid.

The meat of marine fish is rich in valuable minerals, the bulk of which is represented by potassium, sodium, calcium, magnesium, phosphorus, chlorine, as well as iodine and fluorine.

The mineral composition of fish is very diverse. So, in the ashes of marine fish, there are 7 times more sodium and chlorine compounds than in the ashes of freshwater ones. Marine fish contain a lot of iodine salts. Minerals are contained in the tissues and organs of fish (up to 3%), their bones are much larger. Of the minerals, fish contains iron, phosphorus, potassium, calcium, sodium, magnesium, copper, iodine, etc. Marine and oceanic fish contain more trace elements (copper, iodine, bromine, cobalt, etc.), which play an important role in the metabolism substances.

Extractive nitrogenous substances are found in fish meat in a small amount, they dissolve easily in water, give the fish a specific taste and smell.

The nutritional value of fish meat depends not only on the chemical composition and digestibility, but also on the ratio of edible and inedible parts and organs in the fish body. The more edible parts (meat, caviar, milk, liver), the higher the nutritional value of the fish.

Edible parts include meat, caviar, milk and liver, inedible parts include bones, fins, scales, entrails. The heads of some fish, such as sturgeon, are edible because they contain a lot of meat and fat. The more meat and caviar in the fish, the higher it is valued in nutritional terms.

In terms of chemical composition and culinary qualities, the meat of males almost does not differ from the meat of females, since the fish spends almost the same amount of fat and protein on the formation of caviar and milk. True, the weight of caviar in some fish reaches 25% of their weight, which significantly exceeds the weight of milk, but this is a disadvantage only for those fish species whose caviar is not of great nutritional value. In sturgeon and some salmon, caviar is the most valuable part of the fish.

The variety of chemical composition and structural features of fish tissues determine its dietary properties. There is very little connective tissue in fish meat, and it is mostly loose, so the meat is quickly boiled soft, has a delicate texture and is completely absorbed by the body.

Fish can be classified according to many characteristics, for example, lifestyle, skeletal structure, size or mass, and families. In commodity practice, fish are distinguished by families and species. By families, fish are subdivided depending on common features: body shape, number, shape and location of fins, skeleton, and the presence of scales.

A species is a biological unit of fish taxonomy. This is a collection of very similar biological and outward signs individuals that have certain similar traits that are inherited and always distinguish this species from related species. Currently, there are more than 22 thousand species of fish, united in almost 550 families.

According to the structure of the skeleton, they are divided into cartilaginous (sturgeon) and with a bone skeleton.

According to the way of life and habitat, fish are divided into: marine - constantly live and spawn in the seas and oceans (herring, cod, mackerel, etc.); freshwater - constantly live and spawn in fresh water (sterlet, burbot, silver carp, etc.); semi-anadromous - usually live in desalinated areas of the seas, and for spawning and wintering go to rivers (bream, pike perch, catfish, etc.); anadromous - live in the seas, but for spawning they enter rivers (sturgeon, except for sterlet, pink salmon, chum salmon, etc.) or live in fresh water, and for spawning they enter the seas and oceans (eel).

By size or weight - divided into large, medium and small. Distinguish between the total and commercial length of the fish. In trading practice, the fishing length is used, which is measured in a straight line from the anterior point of the head (top of the snout) to the beginning of the middle rays of the caudal fin. Large fish are usually valued higher and are superior in taste to small ones. Only in some fish (mullet, pike, beluga) large specimens have tougher and coarser meat. Fish such as sprat, smelt, herring, lamprey are not divided by length or mass. Some species of fish enter the trade under the name of a trifle of the 1st and 2nd groups. By length and weight small fish do not subdivide.

According to the degree of fat content, fish are divided into those containing more than 8% fat. Such fish are lampreys, sturgeon, many salmon (especially European varieties of salmon), some types of herring, mackerel, eel, anchovy. Containing from 4 to 8% fat - these include most cyprinids, some Far Eastern salmon, some herring, some varieties of flounder and catfish. Containing fat less than 4% - belong to perch, cod, trout, pike, etc. The group of especially fatty fish - more than 15% fat.

It is necessary to take into account the conditionality of this division; for example, carp and some other cyprinids on the Amur contain more than 10% fat in meat, ocean herring during spawning has 2-3% fat in meat, and during the feeding period, the fat content of its meat rises to 25% or more.

Thus, summing up the listed characteristics of fish, we can conclude that fish as a food product in terms of calorie content and usefulness of the chemical composition is not inferior to the nutritional value of livestock meat and poultry meat.

The characteristics of the main commercial fish are described below.

Sturgeon. In the water basins of the world there is no fish better than sturgeon. All sturgeons are characterized by an elongated, spindle-shaped body structure. The skin of the fish is covered with bony plates, the so-called bugs, which are located along the body in five rows: one in the middle of the back, two along the lateral lines and two on the abdomen. Instead of a bone skeleton, sturgeons have cartilage, and instead of a bone spine, a cartilaginous chord (dorsal string).

In culinary terms, in addition to the excellent quality of meat, sturgeons have a number of other advantages. They give a very small amount of inedible parts (no more than 14%) due to the fact that the cartilage, which mainly consists of the head and skeleton, as well as the spinal string, is used for food. Boiled cartilage is added to pickles, hodgepodges, and from the chord - the dorsal string, a screech is prepared (the dorsal string without internal cartilaginous mass, cut lengthwise and dried), which is used as a filling for pies, pies and kulebyak. An equally important advantage of sturgeon fish is less weight loss during heat treatment than other types of fish.

The sturgeon family includes sturgeon, spike, beluga, stellate sturgeon, sterlet, etc.

Salmon. The body of salmon fish is covered with scales that adhere tightly to the skin. There are no scales on the head. characteristic feature This family of fish is the presence of a second dorsal fin of a special structure - fatty, which is located on the back at the beginning of the caudal peduncle. Salmon meat is tender and devoid of intermuscular bones. Almost all fish of this family (except whitefish, whitefish, nelma, vendace) have red meat of various shades.

The large salmon family includes such large fish as salmon, and such small ones as vendace. But all salmon are characterized by a high taste quality of meat, and for most - a significant fat content. The fat content of some salmon reaches 27%. These fish accumulate a large amount of fat between the muscles, in the walls of the abdomen (teshka), under the skin and in the abdominal cavity.

Large salmon - Caspian, Far Eastern, as well as salmon, nelma catering enterprises receive salted or freshly frozen; Far Eastern salmon are also supplied in the form of natural canned food.

Fatty, tender meat of large salmon in the process of very moderate salting is saturated with fat, acquires a specific taste (“ripens”) and becomes one of the best gastronomic products. Cooks use lightly salted salmon meat to prepare cold appetizers, salads, etc. Frozen salmon meat is best boiled or grilled.

The salmon family is divided into three large groups: European (delicacy), Far Eastern and whitefish.

The first group includes salmon, Caspian and Baltic salmon. Salmon is one of the best in our water basins. It often reaches 40 kg in weight and 150 cm in length. It has a lot of fat (from 11 to 24%). The best salmon, the largest and fattest, are caught in the Northern Dvina; a lot of salmon is caught in the Pechora River. This salmon is widely known under the name of Dvina and Pechora salmon.

Sliced into thin slices, ce is served as an appetizer; they cook from it open sandwiches, sandwiches (closed sandwiches), canapes (curly small sandwiches), it is added to salads, cold fish dishes are decorated with it.

Caspian salmon is the best - Kurinsky, which is caught in autumn and winter in the Kura River. Fish caught in the winter contains up to 27% fat. Large specimens are up to 1 m long and weigh 40-50 kg. Salmon of the middle Caspian are smaller and somewhat less fat; they are very gentle delicious meat, on the sections of which droplets of transparent fat appear.

Far Eastern salmon: chum salmon - distinguish between chum salmon of autumn and summer catches. The chum salmon of the autumn catch (Amur, Anadyr) is much fatter and larger than the chum salmon of the summer catch (Kamchatka, Okhotsk, Amur, etc.). Autumn commercial chum salmon weighs up to 10 kg and contains up to 12% fat, and summer fish weighs up to 2-2.5 kg and is less fat. Most of the catch is salted, and canned food is prepared from it. Cooks use salted salmon, without heat treatment, for cold snacks. To taste, this fish is less tender than salmon, but salted salmon autumn catch by palatability close to salmon.

Keta, like all Far Eastern salmon, produces red caviar. Despite the fact that red caviar is called salmon caviar, the best quality red caviar is obtained from pink salmon. Pink salmon is less fatty meat than other Far Eastern salmon, but in canned form it is tastier than chum salmon meat.

Sigi. This numerous genus of the salmon family includes: Chudsky and anadromous whitefish, muksun, omul, whitefish, vendace, peled. All these fish have rather large silvery scales. Whitefish, depending on the breed, contain from 2 to 15% fat. White tender whitefish meat is strongly deformed during cooking, so this fish is poached or fried. Part of the whitefish catch goes into smoking; hot-smoked whitefish are especially tasty.

A large Baikal omul weighs 2 kg or more. Its meat is tender, fatty, very tasty in smoked form. Vendace - small; The lake vendace weighs 50-150 g. The vendace comes to catering establishments fresh or frozen. Cooks fry this fish. Canned vendace is prepared like sprats.

A special place among salmon is occupied by trout, nelma and taimen.

Trout is a very beautiful fish of several varieties: pied trout, Sevan trout, rainbow for lake trout, etc. Trout is one of the most delicious fish our water basins. It is caught in natural reservoirs (lakes, rivers, streams), and also specially bred in ponds. Cooks prepare delicate fish dishes from it; it is good in boiled, fried form. The property of trout (as well as some other fish, such as carp) - in the first hours after stunning, to acquire a beautiful blue color from vinegar - cooks use in the manufacture of a delicious and beautiful dish "blue trout".

Nelma is also one of the best fish of the salmon family. Despite the fact that the nelma is inferior to the white fish in terms of fat content and size, balyki from nelma are also of very good quality. From fresh or frozen nelma, cooks prepare a variety of dishes, and the most delicious dishes are fried nelma.

Taimen. Large specimens of this fish reach 1 m in length and 65 kg in weight. Taimen meat is very tasty, although less fatty than salmon meat.

Smelts are a family close to salmon. Smelt meat is white; like salmon, smelt have a "fatty" fin. Common commercial smelt is a small fish. When fried, it is very tasty - it has a peculiar aroma and taste. When fresh, smelt usually has a pleasant smell of fresh cucumbers. Canned food is prepared from small smelt. The largest specimens are processed by hot smoking. This group includes smelt, capelin, smelt.

Carp - the most common family in terms of the number of species. Public catering establishments receive cyprinids - bream, carp, crucian carp, asp, ide, tench - live, chilled or frozen, less often salted, and ram, roach, shemaya, fish, white-eye, etc. - smoked or dried. Carp are distinguished by good, tasty meat. Some varieties of cyprinids accumulate a lot of fat in autumn, the content of which, for example, in the Amur carp, can be over 10%.

Excellent gastronomic products are produced by the industry from shemai, fish, white-eye, etc. These fish, smoked or dried, are distinguished by a significant fat content and very delicate, pleasant-tasting meat. The disadvantage of some carp fish is the large number of small intermuscular bones.

The carp family includes many other large and small fish.

Perch. Fish of the perch family are classified as lean because of the low fat content in their meat. But in perch, especially in pike perch, there is a lot of high-grade protein and extractive substances, which makes them especially valuable in food and culinary terms. The extractive substances contained in fish (perch in particular) are easily extracted with hot water, which explains the good quality of fish broths. Soft tasty perch meat with a small amount of intermuscular bones is perfectly digested, which makes this fish a product especially suitable for dietary nutrition. Pleasant taste, meatiness and the possibility of using perch for the preparation of many first and second courses, snacks are a significant culinary advantage of this fish. The presence of glue-eating substances in perch makes them especially suitable for cooking aspic dishes.

The perch also includes zander, bersh, perch, ruff.

Herring. Most of the herring catch is used for salting. Salted herring is the most popular and favorite snack. Cooks should be well versed in the assortment of herring in order to choose the right sauce (dressing) and side dish for each herring. It is essential, for example, for fatty and tender ocean herrings, which ripen well and have their own very pleasant taste, to give a garnish that only emphasizes the high quality of the herring, namely - boiled potatoes and bow. For less fat herring, with a smaller “bouquet” or almost without a “bouquet”, give, on the contrary, spicy mustard dressing, etc. When making snacks, low- and medium-salted herrings are usually not soaked, but hard-salted ones must be soaked in water , tea or milk. Occasionally, catering establishments receive unsalted, fresh-frozen herring - an excellent fish for cooking. From fresh, especially from large herring, you can cook excellent dishes, such as herring fried in the usual way or on the grill, etc.

The herring family is very large both in terms of the abundance of fish and the diversity of its individual species. Currently, the basis of the herring fishery is the oceanic herring of the open seas of the Atlantic and Pacific Oceans.

The herring family is subdivided into herring proper, sardines and small herrings. The following fatty herring are rightly considered the most valuable: Atlantic group - polar, Icelandic; the Pacific group - Zhupanovskaya, Olyutorskaya; of the Caspian group - Caspian selective (Zolom): Azov-Black Sea herring - Danube and Kerch.

Herring of medium and low fat content of the Atlantic group - Atlantic, North Sea, Murmansk, White Sea and Baltic; the Pacific group - Sakhalin, Okhotsk, Kamchatka; the Caspian group - the Volga, Dolginskaya, shads; Azov-Black Sea herring - Don and Dnieper.

Sardines include sardines, sardinella and sardinops. They are similar in appearance and close in taste; excellent raw material for hot and cold smoking.

Of the small herrings, we note in the Baltic Sea: herring and Baltic sprat; in the Caspian Sea: common sprat and anchovy sprat; in the Azov-Black Sea region: a subspecies of sprat, called kilka here, and anchovy - a small fish from the anchovy family close to herring.

Zhupanovskaya and Olyutorskaya herring are highly valued due to the excellent taste of their tender and fatty meat. These herrings contain an average of 27% fat, and the largest, fattening, September catch - up to 33.5%. The Zhupanovskaya herring is caught in the Zhupanov area (Southeast coast of Kamchatka), and the Olyutorskaya herring is caught in the Olyutorka area (Eastern Kamchatka).

Cod. The seas of the North and the Far East abound with cod fish. Cod is especially abundant in the Barents Sea. Cod has long been a favorite fish of our northern Pomors. This fish reaches a large size, its dense white meat, without small intermuscular bones, is very tasty when cooked well. Well-cooked cod meat is not boring, and consumers get used to it very quickly.

Cod meat is an exceptionally healthy and complete food; it is rich in important substances for humans - proteins, salts of iodine, calcium, manganese, extractive substances. Cod enters the market in a chilled, frozen, salted and smoked form, already cut, without a head and entrails; part of the cod is processed into frozen fillets.

In the northern regions of our country, especially in the coastal regions, which abound in a variety of fish, local residents, as a rule, prefer cod, and not because it is tastier, softer and fatter in these regions, but because Pomors have long known this fish, have studied its virtues and learned how to cook delicious dishes, various fillings for pies and cold appetizers from it. In a number of countries, cod is the most common fish, it is considered an excellent, highly nutritious product. Cod is fleshy, especially good in cutlet mass products.

Navaga is a delicate, delicate fish of this family. The best navaga is caught in the White Sea in winter. Navaga is supplied to public catering establishments only with ice cream, covered with a fluffy coating of hoarfrost. Despite the very low fat content, the Mezen and coastal saffron cod are highly valued, since the meat of this fish is tender and its taste is very peculiar and pleasant.

This family includes cod, saffron cod, haddock, pollock, hake, as well as burbot, polar cod, whiting, whiting.

Flounder fish have very tasty, tender and white meat, from which you can cook a wide variety of hot and cold dishes. A small amount of dry white wine added to boiled or steamed flounder gives it a particularly delicate taste. When fried, flounder meat is very tender, and variety of sauces, which are used for this fish, emphasize its softness and juiciness.

Flounder is a marine bottom fish. Its flat, leaf-shaped body is asymmetrical. On one side, usually dark, both eyes are located, the second side of the fish is “blind” and much lighter, in some flounders it is white. In the Black Sea, they catch large flounder fish kalkan, it has white dense and relatively fatty meat; in the Barents Sea and Far East yellow-bellied and yellow-striped large flounder are caught. In the Baltic Sea, medium-sized flounder is mined, which enters the mouths of rivers and is called river flounder. The largest flounder, the most fatty and tasty - halibut. Individual specimens of halibut reach 200 kg, but the usual weight of commercial halibut is 5-7 kg.

Introduction. 1

1. Technological part. 4

1.1 Daily menu.. 4

1. 2 Commodity characteristics of raw materials. 8

raw materials used. eleven

1.4 Worksheets .. 14

1.5 Calculation cards of dishes and products. 21

1.6 Technology of preparation of dishes and products. 25

1.7 Processes that form the quality of the finished product. 27

1.8 Rules for registration, release, storage and sale. 29

products. 29

1.9 Quality control. 31

1.10 Sanitary requirements for the organization of the workplace. 33

1.10.1 Sanitary requirements for equipment .. 35

1.10.1.2 Inventory requirements.. 37

1.10.1.2.3.4 Requirements for kitchen utensils and containers. 38

1.11 Rules for the operation of equipment and safety. 39

Literature…………………………………………………………………………..43

Introduction

Cooking is the art of cooking. It 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.

Cooking studies the technological processes of preparing high-quality culinary products.

The health of people largely depends on the correct, scientifically based, well-organized nutrition. Food should not only quantitatively, but also qualitatively meet the physiological needs and capabilities.

The theme of my qualification work reflects food industry 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.

At present, the development of the production of consumer goods and the service sector for 1986-2002 is of great importance. Public catering is defined as one of the conditions for successfully solving economic problems related to improving people's health, increasing labor productivity, and reducing time.

Public catering enterprises are classified depending on the serving contingents, the nature of the production of the range of products, the volume and types of services provided to consumers.

Canteen is the most common type of catering establishments. It is designed for preparing and selling a variety of breakfasts, lunches and dinners on the days of the week, as well as for sending them home. Depending on the location and the contingent of consumers served, canteens are divided into public (serving the population of the microdistrict of the city) and at manufacturing enterprises, construction sites, and educational institutions. In canteens at manufacturing enterprises, complex breakfasts, lunches and dinners are organized. Dishes are dispensed using the self-service method from conveyor lines for picking and issuing lunches, through a storage rack, from a line of self-service counters.

Canteens at manufacturing enterprises are located taking into account the maximum approximation to the place of work of the serviced contingent.

The bulk of workers, employees, students employed in the first shift, which is called the maximum. For 100 workers, employees, students employed in the maximum shift, the standard of places in the PEP is established. For canteens at industrial enterprises, it is equal to 250 places per 1000 employees. Industrial enterprises generally work in two shifts.

The number of workers in the PES directly depends on the volume of trade, output, forms of service, and the degree of mechanization of production processes.

The greater the turnover and output own production the higher the number of employees. When catering for workers, employees, students and other similar contingents of consumers, they proceed from the requirements of rational nutrition.

The main goal of the implementation of NOT is to ensure the most rational use of working time with a high quality of the final results of work (products, services) and the economical use of all types of resources. In modern conditions, such an organization of labor is considered scientific, which is based on the achievements of science and best practices, systematically introduced into production, which allows the best way to combine equipment and people in a single production process.

Technological part

Daily menu

Menu is a list of snacks, dishes, drinks with price and output, located in certain sequence and available at public catering establishments during the entire time of work. When compiling the menu, it is necessary to provide a variety of snacks, dishes and culinary products both by types of raw materials (fish, meat, game, poultry, vegetables), and by methods of culinary processing (boiled, poached, fried, stewed, baked), as well as the right combination garnish with the main product.

For the most complete satisfaction of demand, when developing a menu, one should take into account the professional, age, and national characteristics of the serving contingent of consumers. When compiling the menu, products and the seasonal nature of some dishes are taken into account. So, in the autumn-summer period, it is necessary to offer a wide selection of dishes from fresh vegetables, greens and fruits. During the winter months, canned and frozen fruits and vegetables are used in the preparation of dishes. In winter, the demand for foods with a higher calorie content increases.

When developing 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, diet baby food; special types service, banquet.

Packed lunch menu.

(breakfasts, dinners), for workers, students, schoolchildren and other contingents of people eating, taking into account the balance of the diet and individual methods for the optimal ratio of proteins, fats, carbohydrates, essential amino acids, minerals, essential fatty acids, vitamins. When compiling a complete menu, along with the norms of rational nutrition, they take into account the cost of the diet, the variety and correct selection of products included in the dish, as well as ensuring the aromatic and flavor combination of dishes. The menu of set lunches is for 7 - 10 days, which allows you to diversify the range of dishes on the days of the week

Menu:

Canteen manager _______________________

Calculator ________________________

Production director ________________________

Commodity characteristics of raw materials

To ensure the rhythmic work of the catering unit, it is necessary to supply it with raw materials and semi-finished products in a timely and uninterrupted manner.

Directly products and raw materials regularly come from wholesale depots, enterprises Food Industry from collective farms and state farms to minimum quantity to ensure the smooth operation of the catering department and the high quality of dishes. Improves the supply of centralized production of semi-finished products, quick-frozen meals and products of a high degree of readiness.

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. The transfer of an order to enterprises is carried out in different ways. Some at a certain hour (on the eve of the day of delivery) transfer the order to the base or procurement enterprise by phone or in writing, others through the forwarder (driver) delivering the goods. In accordance with the order, suppliers prepare, pack, seal the goods, draw up accompanying documents, and issue invoices. Sometimes applications for circular delivery of products are submitted in advance, 7-15 days in advance.

There are certain rules for transporting products. carcasses chilled meat 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.

With a centralized delivery of semi-finished products from factories - procurement, meat processing plants, the driver hands them over against receipt to the storekeeper or production manager, who checks the number of sheets and the presence of seals on the container.

Necessary Special attention to pay attention to the quality of the received products, as well as to check their compliance with the standards and specifications, for this the storekeeper must know the GOSTs and TUs and the terms of the contract. A nurse supervises the acceptance of the goods.

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.

At public catering establishments operating on raw materials, meat is supplied chilled. Beef - half carcasses and quarters; lamb, goat meat and veal - carcasses; pork - carcasses and half carcasses. Many public catering enterprises receive semi-finished meat products: large-sized, portioned, small-sized and chopped.

When accepting meat, first of all, the presence of the stigma of fatness and veterinary and sanitary control is checked, and the quality of the meat is determined by organoleptic means. By fatness, beef, lamb, goat meat are of I and II categories, veal of I categories, pork - meat, trimmed, fatty.

Benignly 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.

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Content

1. Cabbage vegetables. Characteristics of the main types of cabbage vegetables used in EPP. Quality requirement. Use in cooking
3. Chemical composition and nutritional value of meat. Types of animal meat
4. Confectionery. Classification. Characteristics of fruit and berry confectionery
5. Challenge
6. Deciphering the labeling of canned food
List of sources used

1 . Cabbage vegetables. Characteristics of the main types of cabbage vegetables used in EPP. Quality requirement. Use in cooking

Cabbage vegetables include white, red, cauliflower, Savoy, Brussels sprouts and kohlrabi. This is one of the most common and useful foods. The birthplace of cabbage is Europe, and most of its species come from the Mediterranean. Even in ancient Greece, cabbage was widely represented in nutrition, used for medicinal purposes. The nutritional value of cabbage vegetables is determined by their content of sugars, minerals (potassium, sodium, calcium, phosphorus, magnesium, iron, etc.), vitamins, proteins, etc.

White cabbage. The most common type of all cabbage vegetables. It is used fresh, in cooking, for fermentation, for pickling.

White cabbage contains: proteins - 1-2.5%, sugars - 2.5-5.3%, minerals - 0.8%, vitamin C - up to 70 mg%.

According to the ripening time, cabbage is divided into varieties: early, medium and late. Early varieties of cabbage are characterized by loose heads, medium density and small size. They are used fresh. These include: Number One, Kolkhoz Woman, Early Maturing, Golden Hectare, Dawn, Cossack. Medium varieties have denser heads and store better than early ones. They are used fresh, for fermentation, canning. These include: Slava Gribovskaya, Belarusian, Brunswick, Gift, Stolichnaya. Late varieties cabbages have large heads of cabbage, contain more sugars than other varieties. They are used for pickling and long-term storage fresh. These include: Amager, Moscow late, Wintering, Kharkov winter.

Red cabbage. Grow in small quantities. It differs from the white-headed violet-red color due to the content of anthocyanins. Heads of cabbage are dense, well stored. The mass of heads of cabbage is not less than 0.6 kg (until February 1). According to the content of vitamins and sugars, this cabbage is superior to white cabbage. Used fresh for salads and for pickling.

The most common varieties: Stone head, Gako.

Savoy cabbage. It differs from white-headed in loose heads of cabbage with corrugated or wrinkled leaves of light green color. This cabbage is richer than white cabbage in terms of the content of nitrogenous and mineral substances. The most common varieties are Yubileinaya, Vertu, Early Spring. Used fresh. It is unsuitable for processing, as this produces foul-smelling substances.

Brussels sprouts. It is a stem up to 1.5 m long, on which up to 40-50 pieces of small heads of cabbage (weighing up to 15 g) develop in the axils of the leaves. Cabbage is characterized by a high content of proteins, minerals, vitamin C. Cabbage sprouts are well preserved on the stump, they are cut as needed. Common varieties: Hercules, Erfurt, Vitamin.

Used for making soups, side dishes, pickling, pickling.

Cauliflower. An underdeveloped inflorescence (head) of white color is used for food, containing little fiber, but a lot of high-grade proteins (2.5%), vitamin C. It is well absorbed and is a dietary product. The most common varieties: Moskvichka, Gribovskaya early, Harvest, Skorospelka. The best varieties cauliflowers have a dense, whole, white or creamy head.

Used for cooking soups, side dishes, vegetable stews, for canning, marinating, freezing.

Kohlrabi. Refers to early ripening vegetables. The edible part of it is a developed round or oval stalk with a pale green or violet-blue color of the surface and juicy white flesh. It tastes like a stump of white cabbage, but has a more delicate texture. Used raw for salads, as well as boiled and stewed. Varieties: Viennese white, Goliath.

Beijing cabbage forms a loose, elongated head of cabbage.

Broccoli is a variety of cauliflower, the inflorescence is green or purple in color. The chemical composition is close to cauliflower. Varieties - Calabrian, Grun. Vitamin is a type of cauliflower. Selected in Czechoslovakia. It has a very high content of vitamins. Requirements for the quality of cabbage vegetables. Depending on the quality, white cabbage is divided into two commercial varieties: selected and ordinary. Heads of cabbage should be fresh, whole, healthy, clean, fully formed, not germinated, of a shape and color typical of the botanical variety, without damage, with a stalk length of not more than 3 cm. For selected cabbage - dense heads, for ordinary cabbage - less dense but not loose. Depending on the type and ripening period of cabbage vegetables, the mass and density of the head of cabbage are established. For early varieties cabbage is allowed 5% by weight of heads with dirt and mechanical damage, for selective cabbage it is not allowed, for ordinary cabbage there are no restrictions.

Diseases of cabbage vegetables. Most often they are affected by gray and white rot, vascular bacteriosis, punctate necrosis, as well as caterpillars and aphids (during growth). Gray and white rot are caused by fungi, as a result of which the affected leaves become mucilaginous and covered with a gray or white coating. Vascular bacteriosis affects the petioles and veins of cabbage leaves in the form of black spots, and the leaf itself turns yellow and dries up. Spot necrosis appears on the surface of the leaves in the form of gray and black spots.

2. Caviar, chemical composition, nutritional value, types, distinctive features of individual species. Quality requirements, conditions and terms of storage. Use in cooking

Caviar is a valuable food product. It contains a large amount of easily digestible proteins, fats, as well as vitamins A, D, E and group B. Caviar is especially valued. sturgeon fish, which contains lecithin (1-2%), which is of great importance for the nutrition of nervous tissue. The amount of protein in all types of caviar is 21-30%, fat is most in sturgeon caviar (13-18%), slightly less in salmon (9-17%) and even less in partial (2-4%).

The surface of the grain is covered with a shell on which there is an embryonic spot. Sturgeon grain has three shells, salmon grain - one. The internal content of the grain is a protein mass ("milk") with the inclusion of fat and other substances. This protein mass is denser in the grain of partial fish and the most liquid (semi-liquid) in salmon grain. In sturgeon caviar, fat is concentrated in the center of the grain, in salmon it is under the shell. Therefore, salmon caviar goes rancid faster, and in sockeye salmon and coho salmon, bitterness is felt even in fresh caviar.

Sturgeon caviar has a color from light gray to black, in salmon fish it is orange-red. In terms of size, salmon caviar is the largest, sturgeon caviar is smaller, and the smallest is caviar of partial fish. According to the processing method, caviar is classified into granular, pressed, ovary, punched, etc. The most valuable is granular caviar.

Sturgeon caviar is obtained from beluga, kaluga, sturgeon, stellate sturgeon, spike. More than others, large mature caviar with a dense, elastic shell is valued. Of the sturgeons, the most large caviar beluga, the smallest - stellate sturgeon. From sturgeon caviar, granular (canned, barreled and pasteurized), pressed, and oval are prepared.

Granular canned caviar is prepared from the ovaries of freshly killed fish. It is packaged in tin cans with a net weight of up to 2 kg. They produce the highest, 1st and 2nd grade.

Barrel-grained caviar is cooked less often. In such caviar there is more salt (6-10%) and there are no antiseptics. Packed in oak barrels with a capacity of 50 liters. They produce the highest, 1st and 2nd grade.

Granular sturgeon caviar premium should have a large or medium grain of light or dark gray. The consistency is dry-friable (the eggs are glued, but easily separated), the taste is typical, pleasant, without discrediting flavors and odors. In caviar of the 1st grade, the grain can be small and of different sizes, moist or thick consistency. A slight taste of "grass" is allowed. In caviar of the 2nd grade, grain of various sizes and colors is allowed, the consistency is wet or thick; there may be smacks of silt, "grass", "sharpness". The salt content in all varieties of granular caviar is from 3.5 to 5%, the preservative (borax) is 0.6%.

Grain pasteurized caviar is made from fresh grain or granular canned caviar of the 1st or 2nd grade. Caviar is placed in boiled jars of 28, 56 and 112 g and hermetically sealed on vacuum-sealing machines, and then pasteurized. Pasteurized caviar is not divided into varieties. It should be from fish of the same species, have a grain of the same size and color. The grain may be somewhat compacted or moist with a small amount of separated liquid. Taste and smell are characteristic, without discrediting signs. Salt content - from 3 to 5%.

On jars with sturgeon caviar, in addition to information on the label, there should be symbols on the bottom or lid, which are applied in two rows: the first row is the date of manufacture of the product (decade - one digit, month - two digits, year - one last digit); the second row is the master's number (one or two digits).

Pressed caviar is prepared from caviar of all sturgeon fish with a weak shell. The washed grain is salted, stuffed into canvas bags, in which the caviar is pressed. Pressed caviar is tightly packed in barrels, in metal cans with a capacity of 2 kg with sliding lids and in glass jars of 60 and 120 g. The highest, 1st and 2nd grades are produced. Pressed caviar of the highest grade should be of a uniform dark color, medium softness, uniform salinity, with a smell characteristic of pressed caviar, and a pleasant taste. In caviar of the 1st grade, a heterogeneous consistency and salinity, a slight aftertaste of "sharpness" and bitterness are allowed. In the 2nd grade, there may be caviar of various shades ("variegated"), inhomogeneous consistency (from liquid to solid) and uneven salinity; a silty taste and smell of oxidized fat is allowed. Humidity in all varieties of pressed caviar is not more than 40%. Salt content (in%, not more) in caviar: premium - 4.5; 1st - 5, 2nd grade -7%.

Caviar caviar is prepared from eggs with a very weak grain or from immature caviar with large fat deposits in the eggs. Pieces of ovaries 15-20 cm long are salted in rich brine. In terms of taste properties, ovary caviar is significantly inferior to granular and pressed caviar and is produced to a limited extent.

The defects of sturgeon caviar are as follows: grassy and silty smell and taste - the result of fish living on silty soils and their nutrition (the smell of "grass" is typical only for sturgeon caviar); "sharpness" - during storage, the content of lactic acid increases in caviar; bitterness - appears with increased salinity.

Salmon caviar is produced from the ovaries of Far Eastern salmon: chum salmon, pink salmon, sockeye salmon, chinook salmon, coho salmon, sim. According to the processing method, salmon caviar is produced mainly granular and oval (limited); According to the type of container they are divided into cans and barrels. Salmon caviar is superior to sturgeon caviar in terms of protein content, but taste qualities she's a little worse. The best quality and taste properties are caviar of chum salmon and pink salmon.

Salmon granular caviar is divided into 1st and 2nd grades. Caviar of the 1st grade must be from the same breed of fish and of a uniform color. The eggs are clean, without admixture of pieces of film and blood clots. A small amount of shovel is allowed, and in caviar of sockeye salmon and coho salmon, in addition, color heterogeneity. The smell of caviar should be pleasant, without discrediting signs, the taste - inherent in this type of caviar. Salt content - from 4 to 6%. Caviar of the 2nd grade can be from different types salmon fish, with grains of non-uniform color and size, viscous, with the presence of pieces of films, but without significant sludge of caviar liquid. A slightly sour smell with a taste of bitterness and "sharpness" is allowed. Salt content - up to 8%.

On cans of salmon grainy caviar symbols are applied in three rows: the first row is the date of manufacture (the number is two digits, the month is two digits, the year is the last two digits); second row - assortment mark "caviar"; third row - plant number (up to three characters), shift number (one digit), fishing industry index - letter P (not applied to lithographed cans).

Defects in salmon caviar: sediment of caviar liquid accumulates at the bottom of the barrel and consists of the remains of brine and the protein mass of eggs; the inclusion of protein crystals between the grains is an indicator of the overripeness of caviar as a result of its storage at elevated temperatures; lopanets arises in caviar from weak grain; bitterness is a natural aftertaste of coho salmon caviar and sockeye salmon. In other types of caviar, this defect is formed when the preservative is unevenly distributed, the use of non-standard salt, and also when the fat goes rancid.

Caviar from partial and other types of fish is obtained from vobla, carp, mullet, bream, pike, pike perch, cod, herring, oceanic, etc. This caviar is punched, ovary, pasteurized, frozen, salt-cured.

Caviar of other fish is packed in metal and glass jars, cups made of polymeric materials, tubes; salted roe and oval caviar are also produced in barrel containers.

Protein caviar granular - a relatively new type of caviar products. It is based on milk casein and gelatin, vegetable oils, vitamins and other products. It is shaped by dosing the hot-melted mass through a dropper. The granules frozen in cold vegetable oil are separated from the oil and sorted by shape and size. Then they are given a typical color. To do this, the granules are sequentially kept first in tea infusion, and then in ferric chloride infusion, where ferric iron ions form an insoluble black complex with tea tannin. The smell, taste, nutritional value and persistence of caviar depend on the addition of monosodium glutamate, fish oil, corn oil, ascorbic and sorbic acids, food aromatic amines. These substances are introduced in approximately equal amounts into the casein-gelatin mixture and applied as an oil emulsion to the surface of the granules. The brilliance of the eggs and the necessary degree of adhesion are given by their treatment with a mixture of fish oil and corn oil. Caviar is packaged in jars. Caviar should have a uniform black color, the same shape and size of eggs of a sufficiently dense consistency (do not flatten when lightly pressed). The taste and smell of caviar is typical, pleasant.

It is necessary to store caviar of all kinds in cold conditions, preventing its freezing, at a temperature of 2-8°C and relative humidity of 70-90%, with the exception of pressed and frozen caviar, which are stored at a temperature of -18 to -20°C. The duration of caviar storage is 2-12 months.

In stores, caviar is stored at a temperature of 0-5 ° C for the following periods: granular sturgeon caviar - 3 days, other types - up to 10 days.

3 . Chemical composition and nutritional value of meat. Types of animal meat

Meat is a carcass or part of a carcass obtained after slaughter and primary processing of livestock and is a combination of various tissues: muscle, fat, connective, bone, cartilage, and nervous.

Muscle and adipose tissue have the highest nutritional value, therefore, the more of them in the carcass, the higher the nutritional value of meat.

Muscle tissue is involved in the performance of important physiological functions: movement, blood circulation, respiration, etc.

Muscle tissue contains 70-75% water, 18-22 proteins, 2-3 lipids, 0.5-3.0 carbohydrates, 1-2 nitrogenous extractive non-protein substances and 0.7-1.5% minerals, enzymes, vitamins.

Depending on the structure and nature of the contraction, muscle tissue is distinguished: striated, smooth and cardiac.

Muscle tissue consists of muscle cells (fibers) and intercellular substance. Outside, muscle cells are covered with sarcolemma. Inside the cell are protein filaments - myofibrils, immersed in a semi-liquid protein substance called sarcoplasm.

Sarcoplasmic proteins make up 32-37% of all cell proteins. These include myogen, myoalbumin, myoglobin - complete proteins, which include all eight essential amino acids (valine, leucine, isoleucine, lysine, phenylalanine, threonine, tryptophan, methionine).

The myogen protein is easily extracted and forms foam on the surface of the broth after curdling.

Myoglobin is responsible for the red color of muscle tissue. The muscles of young animals are pale pink in color, since they contain significantly less myoglobin than in adult animals. When myoglobin is oxidized, the tissue acquires a brown-brown color.

Myofibril proteins - myosin, actin, actomyosin and others - make up about 65% of intracellular proteins. Myosin and actin form an actinomyotic complex containing all the essential amino acids.

Sarcolemma proteins make up 2-3% of all cell proteins - collagen and elastin, mucins and mucoids. These proteins are incomplete.

Connective tissue connects individual tissues with each other and with the skeleton and performs a mechanical function. It forms films, tendons, cartilage, articular ligaments, periosteum.

Connective tissue is involved in the metabolism and construction of other tissues, it performs the protective function of the body. The basis of the connective tissue is made up of collagen and elastin fibers, which determine the rigidity of the tissue. The more connective tissue in the meat, the less its nutritional value.

At the same time, connective tissue improves digestion, so sausages containing it are digested better than products consisting only of muscle tissue.

Adipose tissue is a type of loose connective tissue. Adipose tissue is the second after muscle tissue, which determines the quality of meat. It mainly performs the role of a "reserve depot" for the accumulation of nutrient material. In addition, mechanical functions are also assigned to adipose tissue: it protects internal organs from impacts (shocks, concussions), and, being a poor conductor of heat, protects the body from hypothermia.

Adipose tissue is deposited mainly in the abdominal cavity, near the intestines, kidneys, between the muscles. Subcutaneous adipose tissue is called subcutaneous fat (in pigs - lard); fatty tissue covering the stomach - omentum.

Bone tissue consists of cells with a large number of processes. The intercellular substance of the bone tissue contains collagen impregnated with calcium phosphate, calcium carbonate and other mineral salts. Bones serve as a support for the body, they protect internal organs from mechanical damage. According to the structure and shape of the bones are divided into tubular, spongy and flat. The composition of the bones includes fat (up to 27%), bone collagen (ossein), water, mineral salts, extractives.

Bones are used to make bone fat, gelatin, bone meal, and glue.

Cartilage tissue performs supporting and mechanical functions; cartilage is used to produce glue, gelatin.

Blood is a liquid tissue. It consists of plasma and erythrocytes, leukocytes and platelets suspended in it. The main blood proteins are albumin, globulin, fibrinogen, and hemoglobin.

The blood of slaughtered animals contains approximately 79-82% water, 16-19 proteins, 0.8-0.9 minerals, 0.35-0.5% lipids, as well as nitrogenous and nitrogen-free extractives, vitamins, enzymes and hormones.

The chemical composition of meat depends on the type, fatness, age of the cattle and many other factors. Meat contains 39-78% water, 14.5-22 proteins, 5-49 lipids, 2.5-3 extractives, 0.7-1.5 minerals, 0.4-0.8% carbohydrates.

Meat and meat products are the main suppliers of proteins, which have a well-balanced amino acid composition. Meat proteins serve to build its tissues, enzymes, hormones. 80-90% of meat proteins are complete proteins. Meat proteins are digested by 96-98%.

The fats contained in meat determine the high energy value of meat products, participate in the formation of their flavor and contain a sufficient amount of unsaturated fatty acids. Not all fats are digested equally due to their different composition and properties. The digestibility of pork fat is 90-96%, lamb - 74-84, beef - 73-78%.

Meat is a valuable source of minerals important for the body, especially phosphorus, iron and trace elements - zinc, manganese, iodine, copper, etc.

Although meat is not rich in vitamins, it is nevertheless one of the main sources of B vitamins (B 1 (B 2, B 3, B 6, B 12), PP and pantothenic acid. Vitamins A and C are practically absent in meat.

There are more than 50 enzymes in meat that break down proteins, fats and carbohydrates. These include proteases, lipases. The enzyme peroxidase is of practical importance in determining the freshness of meat.

Many meat products - sausages, smoked meats, canned meat - are distinguished by great nutritional value and high merits, since during their preparation less valuable tissues are removed from meat and additives of plant and animal origin are introduced to enrich these products.

And yet, despite the extremely important advantages of meat as a food product, scientists have found that the consumption of an excess amount of it leads to an overload of the body with extractive substances, in particular purine bases, which disrupt the metabolic processes in the body. Therefore, in the daily diet of a person, the amount of meat consumed should be reasonably limited (150-200 g). However, in some diseases, especially gout, diseases of the kidneys, cardiovascular and nervous systems, meat in such quantities, especially fried, is contraindicated.

The meat productivity of livestock is characterized mainly by slaughter weight and slaughter yield of meat.

The slaughter weight is the actual mass of the paired carcass of an animal after its complete processing (without the head, legs and internal organs), expressed in kilograms. The head is included in the slaughter weight of pigs, and in small cattle - kidneys with kidney fat.

The slaughter yield is the ratio of the slaughter weight to the receiving weight (mass of livestock, taking into account discounts), expressed as a percentage. For cattle, the slaughter yield of meat can be from 40 to 70%, for pigs - from 75 to 85, for sheep - from 45 to 52%.

There are three directions of breeds of cattle, depending on the primary productivity: meat, dairy and combined. For the meat industry, meat breeds are of the greatest value.

Breeds of pigs according to productivity are divided into meat, greasy and meat-fat. The meat and fat of pigs of tallow and meat-fat types is used in sausage production, and the carcasses of meat-type pigs are used for the production of various types of smoked meats.

In the trade, it is customary to classify meat by type, age, sex of animals, degree of fatness and thermal state.

According to the type of slaughter animals, the meat of cattle, pigs, sheep (the main types), as well as the meat of secondary animals - goats, horses, rabbits, etc.

According to the age of animals, meat is divided into groups: meat of cattle - dairy veal (aged from 2 weeks to 3 months), young beef (from 3 months to 3 years) and beef of adult animals (over 3 years old); pig meat - milk pig meat, gilt meat and meat of adult animals (depending on weight).

The meat of very young animals is characterized by a lighter color, tender muscle tissue and easily digestible connective tissue, almost complete absence of fat. Such meat is quickly boiled and fried. The meat of adult animals has a darker shade, denser muscle and connective tissue, fat is deposited mainly under the skin and in the abdominal cavity.

According to the sex of animals, the meat of males, females and castrated animals is distinguished. The meat of uncastrated male cattle and pigs is called the meat of bulls and boars, and the meat of castrated males is called the meat of oxen and hogs.

The meat of uncastrated males is characterized by rough, tough muscle tissue and an unpleasant specific odor. Such meat is used for industrial processing.

The meat of castrates differs from the meat of uncastrated males in less coarse muscle tissue, a lighter color. The meat of females has a fine-fibrous structure of muscle tissue and is lighter in color than the meat of males. According to the fatness of animals, meat is divided into categories. Fatness indicators meat carcasses are: the degree of development of muscle tissue, the degree of protrusion of the bones, the deposition of subcutaneous fat (for beef and lamb), and for pork, in addition, the weight and age of the animal.

Beef, veal, lamb and goat meat are divided into two categories.

Pork according to fatness in the Republic of Belarus is divided into six categories, in Russia - into five.

Beef and lamb that do not meet the requirements of categories I and II are classified as lean meat, they are not allowed for sale, but are used for industrial processing.

According to the thermal state (temperature in the thickness of the muscles near the bones), the meat of all types of slaughtered animals is divided into steam, close to the temperature of the body of the animal; cooled - subjected to cooling to a temperature not exceeding 12 ° C in the thickness of the muscles. Such meat is unstable in storage, so it is immediately sent for cooling or freezing, or used to produce certain types of sausages. Chilled meat should have a temperature in the thickness of the muscles from 0 to 4 ° C; frozen meat - not higher than -8 °С; frozen meat - has a temperature in the thickness of the thigh at a depth of 1 cm from -3 to -5 ° C, and in the thickness of the thigh muscles at a depth of 6 cm - from 0 to 2 ° C.

During storage, the temperature throughout the half-carcass should be from -2 to -3 °C.

In terms of nutritional and biological value, taste and culinary purpose, different parts (cuts) of the same carcass are not equivalent to each other.

For retail trade, a unified scheme for cutting carcasses has been adopted; Meat enters the retail trade network in the form of carcasses (lamb, goat meat), half carcasses (beef and pork) or quarters, separated from half carcasses between the 11th and 12th dorsal vertebrae and their corresponding ribs.

The beef half-carcass is divided into 11 parts. The resulting parts are assigned to one of three commercial grades.

The 1st grade includes more nutritionally valuable parts of the carcass - hip, lumbar, dorsal, scapular (shoulder blade and shoulder edge), shoulder ( shoulder part and part of the forearm) and chest. The total yield of these cuts for meat of category I is 88%. The 2nd grade includes the neck cut and flank, the yield of this variety is 7% of the weight of the half carcass; to the 3rd grade - the least valuable parts: cut, front and back shanks, their yield is 5% of the mass of the half carcass.

Veal carcasses are divided along the spine into two longitudinal half-carcasses. Each half carcass is divided into 9 cuts, which are divided into three grades.

The 1st grade includes cuts: hip, lumbar, dorsal, scapular, shoulder (total yield 71%); to the 2nd grade - the neck and chest cut with flank (yield 17%); to the 3rd grade - forearm and lower leg (yield 12%).

Pork carcasses are divided into 7 cuts, which are divided into two grades.

The 1st grade includes the scapular and dorsal part, brisket, lumbar part with flank and ham (94% yield); to the 2nd grade - forearm (knuckle) and shank (yield 6%).

Lamb and goat meat are divided into 6 parts, which are divided into two varieties.

The 1st grade includes cuts: hip, lumbar, scapular-dorsal (yield 92%); to the 2nd grade - notch, forearm and back shank (8% yield).

Mark meat depending on fatness and results of veterinary and sanitary examination. For branding use indelible food paint.

For meat of each category of fatness, a stamp of a certain form is established.

All types of meat of the I category of fatness and the meat of piglets of the V category are marked with a round stamp.

All types of meat of category II and pork of category VI are marked with a square stamp.

Pork of category III (fatty) is marked with an oval stamp.

A triangular stamp is used to mark lean meat of all types of animals and half carcasses of category IV pork.

Boar meat is marked with a diamond-shaped stamp, as well as pork that does not meet the requirements of the standard in terms of quality indicators used for industrial processing for food purposes.

The number of marks and places of their application depend on the type and fatness of the meat. So, on a beef side carcass of the 1st category of fatness there should be five brands - on the shoulder, dorsal, lumbar, femoral and chest parts; on the half-carcass of category II and skinny - two marks: on the scapular and femoral parts.

On the carcass of veal I and II categories, two brands are applied (on each shoulder blade), and on each front shank (forearm) - a brand with the letter T.

Half-carcasses of pork of I-IV and VI categories are branded with one stamp on the shoulder part of the carcass. Carcasses of piglets (pork category V) are not branded, but a tag with an imprint of a round stamp and a stamp with the letter M is attached to the back leg of the carcass.

On the meat of young animals, to the right of the brand, they put the letter M, on goat meat - the letter K, on the meat of adult bulls and yaks - the letter B.

Non-standard beef and mutton are branded according to fatness, and the letters HC are placed to the right of the stamp. On meat sent for industrial processing, the letters PP are put to the right of the stamp.

For the veterinary branding of meat and meat products, appropriate brands and stamps have been established that characterize the suitability of products for food.

An oval-shaped veterinary stamp has three pairs of numbers in the center:

In the upper part of the stamp there is an inscription "Republic of Belarus", in the lower part - "Vetnadzor".

The oval stamp confirms that the veterinary and sanitary examination of meat and meat products has been carried out in full and the product is produced for food purposes without restrictions.

The rectangular veterinary stamp has the inscription "Veterinary Service" at the top, "Preliminary examination" in the center, and three pairs of numbers below:

- the first of them denotes the serial number of the region, city;

- the second - the serial number of the district (city);

- the third - the serial number of the enterprise, institution, organization.

The rectangular stamp "Preliminary inspection" confirms that the meat is obtained from healthy slaughter animals that have passed pre-slaughter and post-slaughter inspection, killed in farms that are free from quarantine animal diseases. However, this branding does not give the right to sell meat without a full veterinary and sanitary examination.

Only a stamp indicating the procedure for using the meat in accordance with the current veterinary and sanitary rules is placed on the meat to be rendered harmless. In these cases, rectangular veterinary stamps are used. They have the inscription "Veterinary Service" at the top, in the center - the designation of the type of neutralization: "Procooking", "For boiled sausage", "For meat loaves", "For canned food", "For melting" (fat, lard), "Junk" or name of the disease: "FMD", "Finnoz", "Tuberculosis". At the bottom, the stamps have three pairs of numbers:

- the first - denotes the serial number of the region, city;

- the second - the serial number of the district (city);

- the third - the serial number of the enterprise, institution, organization.

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 . Confectionery. Classification. Characteristics of fruit and berry confectionery

Confectionery - food products of industrial production, in the manufacture of which about 200 types of various raw materials are used. To obtain all confectionery products, sugar is used in combination with fats, proteins, flavoring and other substances. They are characterized by a pleasant taste, complex aroma, attractive appearance, high energy value. The calorie content of 100 g of products is from 300 to 600 kcal. However, most confectionery products have a low biological value due to a small amount of vitamins, minerals, which are either absent in the main raw materials or are destroyed by high temperatures.

Depending on the raw materials used and the production technology, confectionery products are divided into two main groups: sugar and flour. The group of sugary confectionery products includes fruit and berry products, chocolate and cocoa powder, caramel, sweets, toffee, dragee, halva, oriental sweets (such as caramel and sweets). The group of flour confectionery products includes cookies, biscuits, gingerbread, waffles, cakes, pastries, rolls, muffins, oriental flour sweets. In addition to consumer products, they also produce special-purpose confectionery products: for children and diet food, fortified, medicinal.

Fruit and berry confectionery products include: marmalade, marshmallow, jam, jam, marmalade, jelly, candied fruit, confiture.

The main raw materials for the preparation of products of this group are sugar, molasses, fruits or berries, jelly-forming substances (pectin, agar-agar, agaroid, modified starch), as well as food dyes, aromatic substances, organic acids, essences, etc.

Marmalade is a product of a jelly-like consistency, obtained by boiling sugar-treacle syrup and fruit and berry puree or an aqueous solution of gelling agents in a vacuum apparatus. The resulting marmalade mass is molded, cooled (to form a jelly), removed from the molds, sprinkled with sugar and dried.

There are two main types of marmalade: fruit and berry and jelly.

Fruit and berry marmalade is obtained by boiling the pureed mass (puree) of fruits and berries with sugar, molasses. Depending on the type of the main raw material and the method of molding, fruit and berry marmalade is divided into molded, carved, layered and stalemate.

Molded marmalade - products of small sizes of various shapes, made on the basis of apple or plum puree; in some varieties, other types of puree are added, sprinkled with sugar or covered with a finely crystalline crust (Apple, Berry, Michurinsky, etc.).

Carved marmalade - rectangular pieces obtained by cutting layers of apple marmalade; the surface is sprinkled with granulated sugar, powdered sugar or covered with a finely crystalline crust (replicated). This type of marmalade is produced in limited quantities.

Plast (lump) marmalade is made mainly on the basis of applesauce. The marmalade mass is poured into boxes or boxes (cardboard, polymer) lined with parchment paper, in which it gradually gels and a thin, finely crystalline crust forms on the surface. Assortment: Apple, Fruit and berry plast, Strawberry plast, etc.

Pat is made on the basis of apricot puree in the form of small dome-shaped products or pea-shaped and round or oval-shaped cakes. The surface of the stalemate is sprinkled with powdered sugar or granulated sugar. Pat has less moisture and a dense, lingering consistency. Assortment: Apricot, Colored peas.

In terms of taste and nutritional value, jelly marmalade is somewhat inferior to fruit and berry marmalade, since it does not contain or contains very little fruit and berry raw materials (only as flavor additives). It is obtained by boiling sugar-treacle syrup with the introduction of gelling agents (agar, agaroid or pectin) at the end of cooking, and coloring, aromatic substances and food acids before molding. Depending on the molding method, molded and carved jelly marmalade is distinguished.

Molded marmalade is produced in the form of small products of various shapes with or without sprinkling of the surface with sugar-sand. Unlike molded fruit and berry marmalade, this marmalade has a smooth, shiny glassy surface at the break. Assortment: Strawberry, Fruit set.

Carved jelly marmalade is made in the form of lemon and orange slices, in the form of bars with a corrugated surface, consisting of one or more layers. Figured has the form of berries, fruits, animals.

Marmalade of any kind (both fruit and berry and jelly) can be produced in chocolate icing.

Diabetic marmalade is prepared with the addition of seaweed powder or sugar substitutes.

Requirements for the quality of marmalade. The taste, smell and color of marmalade should be clearly expressed, without extraneous tastes and odors characteristic of this type of marmalade. The consistency is jelly-like, in stalemate it is dense, lingering. View at the break - clean, homogeneous, for jelly - glassy. The shape is correct, the pattern is clear, the contours are clear, without deformations. The surface is clean, evenly sprinkled with granulated sugar or powder, or covered with a fine-grained shiny crust. Of the physicochemical parameters for each species, the moisture content, the mass fraction of reducing substances, acidity, ash content, etc. are normalized.

Deformed, crushed, candied, lingering, low-elastic marmalade, with an excessively sour and too sharp taste and smell, with a sticky surface, as well as with deviations in physical and chemical parameters, is not allowed for sale.

Marmalade is packed in boxes, combined jars, bags made of polymeric materials. Weight - in plywood, plank and cardboard boxes with a net weight of 6-7 kg. The boxes are lined with parchment, glassine, paraffin paper and other packaging materials, and rows of marmalade are also lined with them. Packed products are placed in a transport container - boxes weighing no more than 20 kg.

Marmalade is stored in dry, clean, ventilated rooms at a temperature of 18--20°C and a relative humidity of 75-80%. The shelf life of marmalade depends on the type of raw material, the method of molding, packaging. Fruit and berry layered, jelly molded and carved on agar and pectin - 3 months; fruit and berry shaped and stalemate, packaged in cellophane or plastic bags-- 2 months; molded jelly on agaroid - 2 months; diabetic marmalade - up to 1 month; packaged in boxes - 15 days.

Pastila is a light and fluffy fruit and berry confectionery. This structure contributes to lightness and high digestibility.

The main raw materials for the manufacture of marshmallows are sugar, egg whites, fruit and berry puree, as well as gelling agents, honey, nuts, food colors, flavorings, organic acids and other purees. Fruit and berry puree with sugar and egg white is beaten to form lush mass filled with tiny air bubbles. Glue syrup (boiled sugar-treacle syrup containing agar) or apple marmalade mass is added hot to the downed mass as a gel-forming base. Depending on this pastille is called glue or custard. Hot pastille mass is formed either by uniform distribution in the form of layers, or by casting in the form of small cakes of various configurations. After hardening of the pastille mass, the marshmallow is dried, sprinkled powdered sugar, cocoa powder or glazed with chocolate.

Adhesive marshmallow, depending on the method of molding, is divided into carved, obtained by cutting the layer into rectangular bars (range: White-pink, Cranberry, Rowan); deposited (marshmallow), obtained by gluing flat cakes in pairs with or without the inclusion of fillings between them - marmalade, honey, candied fruit (assortment: Creamy, Vanilla, White-pink, Fantasy, Marshmallow Mushrooms, etc.) and a molded curly one - in the form of figures of animals, fruits, mushrooms, cones, etc.

Custard candy is divided into carved - in the form of rectangular products (White-pink, Fruit and berry) and plast (lump) - in the form of layers or loaves, consisting of a homogeneous mass or several layers (Soyuznaya, Belevskaya). According to the surface finish, the marshmallow is made glazed with chocolate and sprinkled with powdered sugar.

Requirements for the quality of pastille. Taste and smell - clearly expressed, corresponding to the given name, without extraneous tastes and smells; color - uniform; texture - fluffy, soft, easy to break; structure - finely porous; the shape is correct, without curvature of edges and edges; the surface is non-sticky (marshmallow with a corrugated pattern and clear edges), with a finely crystalline crust, evenly sprinkled with powdered sugar, cocoa powder. Products glazed with chocolate icing must be covered with a smooth or wavy layer of icing, without cracks, graying. Of the physico-chemical indicators, the following are normalized: humidity, density, acidity, mass fraction of reducing substances, etc.

Unacceptable marshmallow defects are deformation, shape distortion, sagging, hard, rough sugared crust, wet, sticky surface, the presence of extraneous and unpleasant tastes and odors. It is also not allowed to sell products in which at least one of the physical and chemical indicators exceeds the norms established by the standard.

Pastille products are produced by piece, by weight and packaged. Marshmallows and glue marshmallows are packaged in boxes with a net weight of not more than 1 kg, in packs or bags - not more than 250 g, wrapped in cellophane or polymer films. Weighted products are placed in rows in plywood, plank or corrugated cardboard boxes with re-layering of each row with paper, weighing no more than 6 kg.

Store marshmallow in clean, well-ventilated rooms at a temperature not exceeding 20 ° C (without sharp fluctuations) and relative humidity not higher than 75%.

Marmalade and marshmallows are recommended to be stored at a relative humidity of not more than 75%. It is unacceptable to store them together with products that have a specific smell.

Guaranteed shelf life of marshmallows, marshmallows in chocolate and glue candy - 1 month, custard marshmallow - 3 months, marshmallow "Bananas" - 14 days.

Jam is a product obtained by short-term cooking of pre-prepared fresh or frozen fruits or berries, vegetables (rhubarb, watermelon peels, melons, zucchini, tomatoes, carrots) in sugar or sugar syrup. Fruits, berries, vegetables should be whole, unboiled and evenly distributed in the syrup. The consistency of the syrup is liquid, not churning.

Jam is prepared in the same way as jam, but with a single boil until the whole or chopped fruits, berries, vegetables are cooked in sugar or sugar syrup. Unlike jam, fruits and berries can be boiled, and its consistency should be jelly-like. If the fruits or berries do not have a sufficiently good gelling ability, then it is allowed to introduce gelling agents into the jam.

Jam is made by boiling the pureed mass of fruits or berries with sugar. For the manufacture of jam, the use of fruits and berries of two or more types is allowed. To improve the taste and aroma, you can add food acids and spices (cinnamon, cloves, nutmeg, etc.). The consistency is thick, homogeneous, smearing.

Jelly is obtained by boiling fruit and berry juices with sugar, with or without the addition of gelling agents and acids. The consistency is jelly-like, transparent. In terms of quality, jelly of the highest and 1st grades is produced.

Candied fruits are fruits or berries cooked in sugar syrup separated from it and slightly dried. They also produce candied fruits covered with sugar crust(glazed, candied). They are more often released for sale in the form of mixtures, and in terms of quality - the highest and 1st grade. Candied fruits are not allowed sticky, wet, candied, shriveled, dried, with a taste of spoiled raw materials.

Confiture is prepared from selected fresh raw materials with the addition of gelling agents and organic acids during boiling. Confiture has a jelly-like consistency, but the berries and fruits are not boiled, but are evenly distributed in the mass of jelly. The content of solids in confiture is 70--75%. By quality, they are divided into extra and higher grades.

quality requirements. By quality, jam, jam and jelly are divided into varieties, but jam and candied fruits are not divided into varieties.

Jam, depending on the method of preparation, is sterilized and unsterilized, and according to quality indicators - three varieties: extra, highest, 1st. Cherry or sweet cherry jam without pitting, as well as packaged in barrel containers, is rated no higher than the 1st grade. The taste and smell of jam should be clearly expressed; in jam of the 1st grade - slightly pronounced, a slight aftertaste of caramelized sugar is allowed. The color is uniform, close to the color of natural fruits, berries. Fruits and parts of fruits are well cooked, but not boiled (which is allowed only in the 1st grade). The content of fruits in all types of jam should be 40-45% by weight of the finished product.

Jam, like jam, is produced sterilized and unsterilized, and by quality it is divided into the highest and the 1st grade. The principle of assessing the quality of jam is the same as that of jam. The color of the jam must be uniform, in the 1st grade darker shades are allowed. The consistency is jelly-like, smearing, not spreading on a horizontal surface. Taste and smell characteristic of fruits and berries, pleasant sweet or sour-sweet, in the 1st grade - less pronounced taste and smell and taste of caramelized sugar.

Jam is not divided into varieties. When evaluating its quality, pay attention to the consistency (homogeneous, thick, smearing); color, taste and smell (sour-sweet).

Unacceptable vices are candied jam, jam, marmalade (presence of sugar crystals); fermentation (the appearance of foam on the surface, bubbles in the mass); liquid consistency of jam, marmalade, jelly; the absence of taste and aroma characteristic of this type, as well as the presence of unusual or unpleasant tastes and odors.

Packing and storage. Jam, jam, marmalade is packed in lacquered glass or tin cans, wooden barrels and containers made of thermoplastic polymeric materials. Boxes are also used for packing jam. Candied fruits are packaged in the same way as marmalade and marshmallow.

It is recommended to store jam, jam, jam at a relative humidity of 70--75% and a temperature of no more than 20 ° C. Sterilized products can be stored for 24 months, unsterilized in glass and metal containers - 12 months, unsterilized jam in barrels - 9 months, unsterilized jam in boxes - 6 months. The shelf life of candied fruits is 6 months.

5 . Zada cha

Give a conclusion about the quality of wheat flour, which has a white color with a grayish tinge. Ash content - 1.15%, the amount of raw gluten - 27%. Draw a conclusion about the variety.

The quality of wheat flour is assessed according to GOST 26574-85 "Baking wheat flour. Specifications".

Table 1 shows the requirements of this GOST for flour of each grade (quality indicators).

Table 1. Quality indicators of wheat flour according to GOST 26574-85

Name of indicator	Characteristics and norm for flour varieties
	grit				wallpaper
	*White or cream with a yellowish tint*	White or creamy white	White or yellowish	White with a yellowish tint	White with a yellowish or greyish tinge of noticeable particles of grain shells.
	Peculiar to wheat flour without foreign smells, not musty, not moldy.
	Peculiar to wheat flour without foreign flavors, not sour, not bitter.
	When chewing, there should be no crunch.
Humidity, % no more
Ash content in terms of dry matter% no more					Not less than 0.07 below the ash content before cleaning, but not more than 2.00%
The whiteness of the conventional units of the RZ-BPL device.		54 or more
Grinding size, % residue on a sieve made of silk fabric according to GOST 4403, not more than residue on a wire mesh sieve according to TU 14-4-13?-86, not more than passage through a sieve of silk fabric according to GOST 4403	2 fabric no. 23 - No more than 10 fabric no. 35	5 fabric no. 43 -	2 fabric no. 35 - At least 80 fabric no. 43	2 fabric no. 27 - At least 65 fabric no. 38	- 2 grid number 067 At least 35 fabric no. 38
Gluten raw: amount %, not less quality

	Not lower than the 2nd group
Metal-magnetic impurity, mg per 1 kg of flour: the size of individual particles in the largest linear dimension is not more than 0.3 mm and (or) the mass is not more than 0.4 kg, not more than size and mass of individual particles greater than the above values
	Not allowed
Pest infestation	Not allowed
Pest pollution	Not allowed

Thus, a grayish tint is characteristic only for wholemeal flour, for flour of other varieties it is yellowish or creamy.

The specified ash content of flour is typical for the second grade or for wholemeal flour.

The content of gluten is acceptable for flour of the second grade and wallpaper.

From this we conclude that the indicators indicated in the task are allowed by the standard (GOST 26574-85), and flour is wallpaper, since according to the first indicator - color - flour cannot belong to the second grade.

6 . Decipher the labeling of canned food

1) 21.05.90

130.109 1 p.

2) 05.04.90

092.146 2 p.

This marking is typical for canned fish. Canned food cans are marked with symbols in three rows: the first row is the date of manufacture (day, month and year - two digits each), the second row is the assortment mark (one to three characters - numbers or letters), the plant number (one to three characters - numbers or letters), the third row - change (one character), the index of the fishing industry - the letter "P".

The first marking is deciphered as follows: these canned fish were manufactured on May 21, 1990, have an assortment mark of 130 and were manufactured at plant No. 109 in the first shift.

The second marking is deciphered as follows: these canned fish were manufactured on April 5, 1990, have an assortment mark 092 and were manufactured at plant No. 146 on the second shift.

Merchandising. Advantages and disadvantages of different encoding methods

Introduction

Process characteristic

Commodity characteristics of raw materials

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1 . Cabbage vegetables. Characteristics of the main types of cabbage vegetables used in EPP. Quality requirement. Use in cooking

White cabbage. The most common type of all cabbage vegetables. It is used fresh, in cooking, for fermentation, for pickling.

White cabbage contains: proteins - 1-2.5%, sugars - 2.5-5.3%, minerals - 0.8%, vitamin C - up to 70 mg%.

The most common varieties: Stone head, Gako.

Used for making soups, side dishes, pickling, pickling.

Used for cooking soups, side dishes, vegetable stews, for canning, marinating, freezing.

3 . Chemical composition and nutritional value of meat. Types of animal meat

Meat is a carcass or part of a carcass obtained after slaughter and primary processing of livestock and is a combination of various tissues: muscle, fat, connective, bone, cartilage, and nervous.

Muscle and adipose tissue have the highest nutritional value, therefore, the more of them in the carcass, the higher the nutritional value of meat.

Muscle tissue is involved in the performance of important physiological functions: movement, blood circulation, respiration, etc.

Muscle tissue contains 70-75% water, 18-22 proteins, 2-3 lipids, 0.5-3.0 carbohydrates, 1-2 nitrogenous extractive non-protein substances and 0.7-1.5% minerals, enzymes, vitamins.

Depending on the structure and nature of the contraction, muscle tissue is distinguished: striated, smooth and cardiac.

Muscle tissue consists of muscle cells (fibers) and intercellular substance. Outside, muscle cells are covered with sarcolemma. Inside the cell are protein filaments - myofibrils, immersed in a semi-liquid protein substance called sarcoplasm.

Sarcoplasmic proteins make up 32-37% of all cell proteins. These include myogen, myoalbumin, myoglobin - complete proteins, which include all eight essential amino acids (valine, leucine, isoleucine, lysine, phenylalanine, threonine, tryptophan, methionine).

The myogen protein is easily extracted and forms foam on the surface of the broth after curdling.

Myoglobin is responsible for the red color of muscle tissue. The muscles of young animals are pale pink in color, since they contain significantly less myoglobin than in adult animals. When myoglobin is oxidized, the tissue acquires a brown-brown color.

Myofibril proteins - myosin, actin, actomyosin and others - make up about 65% of intracellular proteins. Myosin and actin form an actinomyotic complex containing all the essential amino acids.

Sarcolemma proteins make up 2-3% of all cell proteins - collagen and elastin, mucins and mucoids. These proteins are incomplete.

Connective tissue connects individual tissues with each other and with the skeleton and performs a mechanical function. It forms films, tendons, cartilage, articular ligaments, periosteum.

At the same time, connective tissue improves digestion, so sausages containing it are digested better than products consisting only of muscle tissue.

Adipose tissue is deposited mainly in the abdominal cavity, near the intestines, kidneys, between the muscles. Subcutaneous adipose tissue is called subcutaneous fat (in pigs - lard); fatty tissue covering the stomach - omentum.

Bones are used to make bone fat, gelatin, bone meal, and glue.

Cartilage tissue performs supporting and mechanical functions; cartilage is used to produce glue, gelatin.

Blood is a liquid tissue. It consists of plasma and erythrocytes, leukocytes and platelets suspended in it. The main blood proteins are albumin, globulin, fibrinogen, and hemoglobin.

The blood of slaughtered animals contains approximately 79-82% water, 16-19 proteins, 0.8-0.9 minerals, 0.35-0.5% lipids, as well as nitrogenous and nitrogen-free extractives, vitamins, enzymes and hormones.

The chemical composition of meat depends on the type, fatness, age of the cattle and many other factors. Meat contains 39-78% water, 14.5-22 proteins, 5-49 lipids, 2.5-3 extractives, 0.7-1.5 minerals, 0.4-0.8% carbohydrates.

Meat and meat products are the main suppliers of proteins, which have a well-balanced amino acid composition. Meat proteins serve to build its tissues, enzymes, hormones. 80-90% of meat proteins are complete proteins. Meat proteins are digested by 96-98%.

Meat is a valuable source of minerals important for the body, especially phosphorus, iron and trace elements - zinc, manganese, iodine, copper, etc.

Although meat is not rich in vitamins, it is nevertheless one of the main sources of B vitamins (B 1 (B 2, B 3, B 6, B 12), PP and pantothenic acid. Vitamins A and C are practically absent in meat.

There are more than 50 enzymes in meat that break down proteins, fats and carbohydrates. These include proteases, lipases. The enzyme peroxidase is of practical importance in determining the freshness of meat.

Many meat products - sausages, smoked meats, canned meat - are distinguished by great nutritional value and high merits, since during their preparation less valuable tissues are removed from meat and additives of plant and animal origin are introduced to enrich these products.

The meat productivity of livestock is characterized mainly by slaughter weight and slaughter yield of meat.

The slaughter weight is the actual mass of the paired carcass of an animal after its complete processing (without the head, legs and internal organs), expressed in kilograms. The head is included in the slaughter weight of pigs, and in small cattle - kidneys with kidney fat.

The slaughter yield is the ratio of the slaughter weight to the receiving weight (mass of livestock, taking into account discounts), expressed as a percentage. For cattle, the slaughter yield of meat can be from 40 to 70%, for pigs - from 75 to 85, for sheep - from 45 to 52%.

There are three directions of breeds of cattle, depending on the primary productivity: meat, dairy and combined. For the meat industry, meat breeds are of the greatest value.

Breeds of pigs according to productivity are divided into meat, greasy and meat-fat. The meat and fat of pigs of tallow and meat-fat types is used in sausage production, and the carcasses of meat-type pigs are used for the production of various types of smoked meats.

In the trade, it is customary to classify meat by type, age, sex of animals, degree of fatness and thermal state.

According to the type of slaughter animals, the meat of cattle, pigs, sheep (the main types), as well as the meat of secondary animals - goats, horses, rabbits, etc.

According to the age of animals, meat is divided into groups: meat of cattle - dairy veal (aged from 2 weeks to 3 months), young beef (from 3 months to 3 years) and beef of adult animals (over 3 years old); pig meat - milk pig meat, gilt meat and meat of adult animals (depending on weight).

According to the sex of animals, the meat of males, females and castrated animals is distinguished. The meat of uncastrated male cattle and pigs is called the meat of bulls and boars, and the meat of castrated males is called the meat of oxen and hogs.

The meat of uncastrated males is characterized by rough, tough muscle tissue and an unpleasant specific odor. Such meat is used for industrial processing.

Beef, veal, lamb and goat meat are divided into two categories.

Pork according to fatness in the Republic of Belarus is divided into six categories, in Russia - into five.

Beef and lamb that do not meet the requirements of categories I and II are classified as lean meat, they are not allowed for sale, but are used for industrial processing.

During storage, the temperature throughout the half-carcass should be from -2 to -3 °C.

In terms of nutritional and biological value, taste and culinary purpose, different parts (cuts) of the same carcass are not equivalent to each other.

The beef half-carcass is divided into 11 parts. The resulting parts are assigned to one of three commercial grades.

Veal carcasses are divided along the spine into two longitudinal half-carcasses. Each half carcass is divided into 9 cuts, which are divided into three grades.

The 1st grade includes cuts: hip, lumbar, dorsal, scapular, shoulder (total yield 71%); to the 2nd grade - the neck and chest cut with flank (yield 17%); to the 3rd grade - forearm and lower leg (yield 12%).

Pork carcasses are divided into 7 cuts, which are divided into two grades.

The 1st grade includes the scapular and dorsal part, brisket, lumbar part with flank and ham (94% yield); to the 2nd grade - forearm (knuckle) and shank (yield 6%).

Lamb and goat meat are divided into 6 parts, which are divided into two varieties.

The 1st grade includes cuts: hip, lumbar, scapular-dorsal (yield 92%); to the 2nd grade - notch, forearm and back shank (8% yield).

Mark meat depending on fatness and results of veterinary and sanitary examination. For branding use indelible food paint.

For meat of each category of fatness, a stamp of a certain form is established.

All types of meat of the I category of fatness and the meat of piglets of the V category are marked with a round stamp.

All types of meat of category II and pork of category VI are marked with a square stamp.

Pork of category III (fatty) is marked with an oval stamp.

A triangular stamp is used to mark lean meat of all types of animals and half carcasses of category IV pork.

Boar meat is marked with a diamond-shaped stamp, as well as pork that does not meet the requirements of the standard in terms of quality indicators used for industrial processing for food purposes.

On the carcass of veal I and II categories, two brands are applied (on each shoulder blade), and on each front shank (forearm) - a brand with the letter T.

Half-carcasses of pork of I-IV and VI categories are branded with one stamp on the shoulder part of the carcass. Carcasses of piglets (pork category V) are not branded, but a tag with an imprint of a round stamp and a stamp with the letter M is attached to the back leg of the carcass.

On the meat of young animals, to the right of the brand, they put the letter M, on goat meat - the letter K, on ​​the meat of adult bulls and yaks - the letter B.

Non-standard beef and mutton are branded according to fatness, and the letters HC are placed to the right of the stamp. On meat sent for industrial processing, the letters PP are put to the right of the stamp.

For the veterinary branding of meat and meat products, appropriate brands and stamps have been established that characterize the suitability of products for food.

An oval-shaped veterinary stamp has three pairs of numbers in the center:

In the upper part of the stamp there is an inscription "Republic of Belarus", in the lower part - "Vetnadzor".

The oval stamp confirms that the veterinary and sanitary examination of meat and meat products has been carried out in full and the product is produced for food purposes without restrictions.

The rectangular veterinary stamp has the inscription "Veterinary Service" at the top, "Preliminary examination" in the center, and three pairs of numbers below:

- the first of them denotes the serial number of the region, city;

- the second - the serial number of the district (city);

- the third - the serial number of the enterprise, institution, organization.

- the first - denotes the serial number of the region, city;

On the meat of young animals, to the right of the brand, they put the letter M, on goat meat - the letter K, on the meat of adult bulls and yaks - the letter B.