Commodity characteristics of the main types of raw materials. Coursework: Commodity characteristics of the range and consumer properties of vegetable products
glass goods
Introduction
Characteristics of glass goods
Classification and range of glass products
Quality of glass products
Marking, packaging, transportation and storage
Organization of the workplace of the seller
Organization of the workplace of the cashier
Used Books
Introduction
Glass is a hard, brittle material of an amorphous structure obtained by rapidly cooling silicate melts.
The earliest glass objects found by archaeologists in Egypt and Eastern Mesopotamia date back to about 3500 BC. BC.
The oldest fragments of glass vases were found in Mesopotamia and date back to 1600 BC. BC. Which testifies to the existence of the skill of glassblowers already in those days.
The first manual for glass production dates back to 650 BC. BC. It was written on clay tablets and found during excavations in the library of the Assyrian king Ashurbanipal.
The method known to us of blowing glass products with the help of a thin long metal tube was discovered in Babylon by Syrian craftsmen between 27 BC. and 14 AD
The structure and properties of glass are explained by the fact that with a sufficiently rapid cooling of a viscous silicate melt, the crystallization process does not have time to begin in it.
Glass is made from sand, soda, chalk and other natural materials, etc., which are crushed, mixed in the required ratio, briquetted and melted in a glass furnace.
Characteristics of glass goods
Lime-soda-potassium, lead-potassium and borosilicate glass are used for dishes.
The approximate composition of glass is expressed by the "normal glass formula" R 2O RO 6SiO 2, which is a trisilicate, and under R 2О means monovalent oxides of Na 2Oh Ka 2ABOUT; RO - bivalent CaO, MgO, PbO, etc., along with silicon oxides, glass contains Al 2ABOUT 3, Fe 2O 3and etc.
The most common compositions of glasses contain monovalent oxides 14-16%; divalent - 11-12% and silica - 71-75%.
There are chemical and physical properties of glass.
The chemical properties include the chemical stability of glass, i.e., its ability to withstand the destructive action of various media and reagents. Glass is a chemically resistant material.
Physical properties of glass: viscosity, density, strength, brittleness, hardness, heat resistance, etc.
The viscosity for each type of glass at a certain temperature is a constant.
The density of various glasses ranges from 2.2 to 6.0 (Mg/m ³). Soda-lime glass has a density of 2.5, and crystal is about 3.0 and higher.
Tensile strength of glass is small - from 35 to 90 MN/m ², and in compression - from 500 to 2000 MN / m².
Brittleness - the properties of glass to break under the action of an impact load without plastic deformation. Glass has increased brittleness, MgO and Al oxides 2ABOUT 3 lower it.
Hardness is the ability of glass to resist the penetration of another body into it. According to the mineralogical scale, the hardness of the glass is 4.5-7.5.
The thermal conductivity of glass is very low and ranges from 0.7 to 1.34 W/m deg. The thermal expansion of glass is characterized by a linear expansion coefficient, which for various glasses ranges from 5.8 10 -7up to 151 10 -7, for many glasses of mass use it is equal to 100 10-7 .
Thermal stability - the ability of glass to withstand sudden changes in temperature without breaking.
Of the optical properties of glass, the main ones are transparency and the refractive index of glass. The transparency of glass depends on the chemical composition of the glass and on the presence of iron oxides in it. The refractive index of glasses of various compositions ranges from 1.475 to 1.96; for ordinary glass it is 1.5, for crystal - 1.55 and higher.
The technological process of production of glass products is divided into the following main stages: preparation of glass mass, melting of glass mass, production of products, annealing, processing and cutting of glass products.
The preparation of glass melt consists of the preparation of raw materials, batching and glass melting.
Raw materials used for the production of various types of glass are divided into two groups with some conventionality: basic, or glass-forming, and auxiliary.
Glass-forming materials include silica, boric anhydrite, alumina, sodium sulfate, soda, potash, limestone, dolomite, minium and litharge, witherite, and zinc oxide.
Auxiliary materials include clarifiers, bleaches, dyes, opacifiers, oxidizing and reducing agents, cooking accelerators.
Clarifiers contribute to the release of glass mass from large and small bubbles, give it uniformity. Clarifiers are sodium sulfate, arsenic trioxide and saltpeter.
Decolorizers are used to reduce or remove color shades of glass. Arsenic trioxide, saltpeter, sulfate, sodium chloride, antimony oxide, etc. are used as bleaching agents.
Dyes are added during the glass melting process to color it in a certain color. There are staining of glass with molecular dyes (oxides of heavy and light metals) and colloidal dispersion dyes (compounds of gold, silver, copper, selenium, antimony).
Silencers are used to make glass opaque. These are fluorine, phosphate compounds, compounds of tin and antimony. Silencers paint the glass white.
Oxidizing and reducing agents are added when melting colored glass to create an oxidizing and reducing environment. These include sodium and potassium nitrate, arsenic trioxide, carbon, cream of tartar, tin dichloride. Melting accelerators contribute to the acceleration of glass melting (fluorine compounds, boric anhydride, aluminum salts).
All raw materials needed for glass production are processed. Quartz sand is enriched, i.e., the content of iron and other impurities in it is reduced. Then sand, soda, saltpeter are dried, dolomite, chalk, limestone are crushed and sifted through sieves - vibrators. After preparation of raw materials proceed to the preparation of the mixture. A charge is a mixture of raw materials in a given proportion. To speed up the cooking process, 25-30% of cullet (of the same composition) is added to the mixture. Raw materials are thoroughly mixed and sent to glass melting furnaces.
The main methods for producing household dishes are: blowing, pressing, press blowing and centrifugal casting.
The blow molding method can be manual (for products of complex shapes) and mechanized.
In the manual method, metal self-blowing tubes are used, into which air is supplied by a special rubber balloon. The heated end of the tube is lowered into the glass mass, which sticks to the heated metal. A certain amount of glass is wound onto the tube, leveled on a metal table, and then a “jar” is blown into a small bubble, from which products are finally blown in a metal detachable form.
The mechanized blowing method using a vacuum machine is used for glasses.
Pressing is an easier way to produce products than blowing. The pressing process is as follows: a certain weight drop of glass mass is fed into a mold (matrix), into which a punch is lowered, exerting pressure on the glass mass during its movement, the latter filling the space between the mold and the punch. Products are pressed on manual, semi-automatic and automatic presses.
The press-blowing method of manufacturing products is carried out in two stages: first, the blank is pressed out and the edges of the product are trimmed, and then the blank is blown with compressed air to the specified dimensions.
The production of these products is carried out on automatic machines. After the product is made, it is sent for annealing. The annealing process for household glass products consists in heating them and keeping them at a temperature of 530-580°C. Then the products are cooled to room temperature.
The processing of products includes the separation of caps from blown products, the processing of the edge and bottom of the product. Decorations are applied to the bulk of blown glassware, i.e., they are cut. Products are decorated either in the process of their development (in a hot state), or when they are ready (in a cold state).
Classification and range of glass products
Household glass products are classified according to the main features: purpose, production method, type of glass, color, size, cutting method, completeness, etc.
By appointment, household glass products are divided into five groups: household utensils; art products; household utensils, kitchen utensils; lamp products.
According to the production method, household glass products are divided into blown, pressed, press-blown and made by centrifugal casting.
According to the type of glass, products are soda-potassium-lime (ordinary), potassium-lead (crystal) and borosilicate (heat-resistant).
By color, they can be colored and with a color.
By size, the products are divided into small, medium, large and extra large.
Cutting plays a leading role in the creation of products, which gives ample opportunities for decorating it. Cutting is not always applied to products, and the desired effect is achieved using only shape and color.
The greatest variety in terms of cutting, of course, has blown utensils and cuts on press-blown utensils are less interesting. Decorations on the latter are applied during the development process.
In terms of completeness, household glass products can be piece and complete (sets and services).
The range of glassware, depending on the method of production and purpose, is divided into the following groups: blown products; pressed products; press-blown products; crystal products; household utensils; cookware.
Blown tableware is very diverse: its range includes hundreds of items. Blown tableware can be piece and complete. The range of pressed glassware is considerably narrower blown. Pressed products are distinguished by their simplicity of form and decor. Press-blown tableware has a limited range.
Household utensils include products used for cooking and storing food, pickles, jam, kvass, water, etc. (jars, bottles, kegs of various capacities).
Kitchen utensils made of heat-resistant glass (borosilicate) and sitalls are intended for cooking. Its range includes: braziers, pots, pans and baking dishes.
Quality of glass products
The quality of glass products is influenced by many factors: structural and dimensional features, mechanical strength, thermal stability, hygienic, aesthetic properties, etc. In terms of structural and dimensional features, household glassware must comply with approved samples. Products on a flat horizontal surface should not swing. Glass products must have good mechanical strength. The thermal stability of products is considered satisfactory if 99% of the tested products pass the tests provided for by GOST 30407-96.
It is necessary that glass products have transparency and no color shades (especially crystal). Products made of colored glass and glass with a color must be evenly colored. It is important that the product has a clean, smooth surface without burrs and scratches and a clearly defined pattern. The edge of the product should not be cutting, for this it is melted, ground and polished.
In accordance with the current GOST, glass tableware and decorative items are produced in one grade.
Crystal products are divided into grades I and II.
When determining the grade of a product, the type of defect, its size, quantity and location are taken into account. On glass products there are defects in glass mass, working out and processing. These defects occur in the process of cooking, molding the product and its processing, they significantly reduce the quality of finished products.
Glass defects include the following:
Gas inclusions appear due to insufficient clarification of the glass mass. These include defects - midge and bladder. Turbid and squeezing bubbles in the product are not allowed.
Sviel, schlier are transparent inclusions that differ from the main mass of glass in chemical composition or physical properties. The striae are filiform, hairy, in the form of knots and bundles.
Crystalline inclusions have a crystalline structure (white) glass particles.
Workout defects are formed during the molding of glass products.
The variation in thickness in the walls and bottom of the product is the result of the uneven distribution of glass mass during the production of the product.
Chips, chips - damage with a conchoidal structure, located at the intersection of the product with its end face.
Scree - small chips.
Forged - unevenness, manifested as a fine waviness of the surface.
Wrinkles are irregularities that appear as ripples on the surface.
A fold is an uneven surface of a pocket-shaped form.
Curvature, folds and wrinkles on products are not allowed.
Defects in processing and decoration of products are remelting of the edge, asymmetry of patterns, under-finishing and translations on products (allowed), breaks, blockage of the diamond edge, blots, fading of paints and films, swelling, cracking, streaks on products are not allowed, as they sharply reduce the aesthetic and hygienic properties of products.
The total number of permissible defects in terms of appearance in one product should be no more than 2 for small ones, 3 for medium ones and 4 for large ones. For especially large products, the total number of permissible defects that do not spoil the presentation is not regulated.
For crystal products, the total number of permissible defects in terms of appearance should not exceed 2 for small products grade I, 3 for medium products and 4 for large products, and 3, 4 and 5 for grade II, respectively.
Marking, packaging, transportation and storage of glass products
Blown products are marked with a paper label, which is applied to the product indicating the manufacturer, trademark, GOST, drawing number, processing group.
Pressed and molded products are marked during the production process. The marking includes the manufacturer's name or trademark.
Glass products are packed in cardboard or corrugated containers with nests or in bags made of wrapping paper or shrink film.
Blown products when packed in bags must be pre-wrapped in paper, lined with shavings or other materials.
Glasses, glasses and other small and medium-sized products are wrapped in paper in pairs, laying the paper between the bottoms of the products.
Complete products are placed in one box or one bag.
Souvenir and gift items are not wrapped in paper, but placed in specially designed boxes.
Paper bags tied with twine are labeled with:
trademark or name of the manufacturer;
product name;
drawing number or processing group;
the number of products in a packaging unit (for group packaging);
number of controller and packer;
packing date;
standard designation.
Glass products are transported by rail in clean covered wagons or containers, on which the plant puts the inscription in large print: “Do not turn over the top!”, “Caution, fragile!”.
When placing glass products in wagons or containers, boxes and packages are shifted with packaging materials through two rows tightly, without gaps.
Products that are shipped to the Far North and other remote areas must be packaged in accordance with special requirements established by standards.
Glass products are stored indoors, protected from the influence of atmospheric precipitation.
When placing products in a warehouse, heavy products are recommended to be placed on the lower shelves located at a height of 15-20 cm from the floor, and lighter products on the upper ones.
Organization of the workplace of the seller
Under the workplace of the seller is called part of the area of the trading floor, which is located equipment, inventory, tools and space for the seller. When arranging and equipping the seller's workplace, certain conditions must be observed.
These include: equipping with modern equipment and inventory, the most rational placement of goods and inventory in the workplace, the correct display and display of goods, modern information for buyers about the availability of goods for sale, ensuring the safety of goods, creating convenience in the work of the seller, ensuring the necessary sanitary and hygienic mode.
Workplaces should be located outside the zone of movement of mechanisms, goods, containers and movement of goods and ensure the convenience of monitoring and managing ongoing operations. The location of workplaces should provide free space for the movement of workers during the operation of the equipment.
Each workplace should be placed in the course of the trade and technological process so that no counter flows are created during the movement of goods, containers, waste. Workplaces are organized in such a way that the path of movement of goods is as short as possible, and the transitions of workers are minimized.
The organization and condition of workplaces, as well as the distance between workplaces, should ensure the safe movement of an employee and vehicles, convenient and safe handling of goods and containers, as well as maintenance, repair and cleaning of production equipment.
The workplace must be provided with sufficient space for the rational placement of auxiliary equipment, inventory, containers, and be convenient for the employee.
The workplace should ensure the performance of labor operations in comfortable working positions within the reach of the motor field in the horizontal and vertical planes and not impede the movements of the worker.
At the workplace, where work is done while sitting, comfortable chairs should be installed. For work in a standing position, the following workplace parameters are recommended: width - 600 mm, length - 1600 mm, height of the working surface - 955 mm, space for feet measuring at least 150 mm in depth, 150 mm in height and 530 mm in width .
All necessary tools, utensils, inventory should be stored in the production table drawers, wall cabinets, on racks installed near the workplace. It is not allowed to clutter up the aisles and workplaces with goods and containers.
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Dietary fibers, Organic acids, mono- and disaccharides, starch, ash, vitamins (PP, Beta-carotene, A, B1, B2, B5, B6, B9, C, E, H).
Salad- leaf lettuce is the most precocious, forms a rosette of long (10-15 cm) pale green leaves with an oily surface and a delicate taste. These vegetables are early, juicy, tender, rich in nitrogenous substances (3%), minerals (2%), especially iron, phosphorus, iodine, calcium, vitamins C, P, K and group B, carotene. All types of lettuce are consumed fresh as an independent dish.
Sugar consists of pure sucrose, is a valuable food product and raw material for the confectionery industry. Energy value 100 gr. Sahara. 375 kcal, or 1569 kJ. A person needs 100 grams per day. Sahara. Sugar is easily absorbed by the body, restores strength, has a beneficial effect on the nervous system, but its excess is harmful. The sugar industry produces granulated sugar and refined sugar. It is obtained from sugar beets.
Chicken egg- contains all the nutrients necessary for human life. Chicken eggs contain 74% water, 12.6% proteins, 11.5% fats, 0.6 - 0.7% carbohydrates, 1% minerals, vitamins A, E, B1, B2, B6, PP. Energy value 100 gr. Chicken eggs is 157 kcal or 657 kJ.
Salt- natural origin almost always has impurities of other mineral salts, which can give it shades of different colors (usually gray). It is produced in different forms: refined and unrefined (rock salt), coarse and fine grinding, pure and iodized table salt, sea salt, and so on. Consists of sodium chloride and minor impurities of other mineral salts.
Butter- a food product made by separating or churning cream obtained from cow's milk (less often from the milk of sheep, goats, buffaloes, yaks and zebu). It has a high content of milk fat (50-82.5%). Contains fats, proteins, carbohydrates, ash, moisture.
Wheat flour- is a powdery product obtained by grinding cereals. It is wheat, rye, corn. Flour contains water 14 - 15%, proteins 10.3 - 12.9%, fats 0.9 - 1.9%, vitamins B 1, B 2, PP. Energy value 100 gr. flour 323 - 329 kcal or 1352 - 1377 kJ. The higher the grade of flour or more carbohydrates in it, but less proteins, fats.
Refined powder- icing sugar - granulated sugar, ground to a dusty state. It is mainly used in the preparation of confectionery. Powdered sugar is often sprinkled on baked goods.
Vegetable oil - products extracted from plant materials and consisting of triglycerides of fatty acids and their accompanying substances (phospholipids, free fatty acids, waxes, sterols, coloring agents, etc.). contains fats, water, fat-soluble vitamins (provitamin A, vitamin E).
Ground black pepper the most versatile spice for many dishes. Contains essential oil and piperine alkaloid.
Vanilla Powdered Sugar made by placing vanilla pods and powdered sugar in the same container. too fast. Vanilla fruits contain glycoside glucovanillin, essential oil (0.5-0.8%), mucous and tannins. During fermentation, glucovanillin is split into vanillin and glucose. The main aromatic element of vanilla is vanillin-4-hydroxy-3-methoxylbenzal dehyde. Its content is in the range of 0.75-2.9% (up to 12.5%).
Strawberry. Strawberries contain many biologically active substances. These are sugars, organic acids, vitamins. C and B, P-active substances, as well as a complex of microelements in an easily digestible form (calcium, phosphorus, iodine, potassium, iron, etc.), pectins. Strawberry calories - 41 kcal. Nutritional value of strawberries: proteins - 0.8 g, fats - 0.4 g, carbohydrates - 7.5 g
Mascarpone(ital. Mascarpone) is an Italian cream cheese. Comes from the region of Lombardy. In the production of mascarpone, cream with a fat content of 25% is heated in a water bath to 75-90 ° C and tartaric acid (traditional method), lemon juice or white wine vinegar is added with stirring to start the process of coagulation (coagulation) of milk protein. After heating for a short time to complete the coagulation, the product is cooled and subjected to self-compression in linen bags hung in a cool place to remove serum. Due to the non-use of lactic acid cultures (sourdough) and enzymes for clotting, the name "cheese" can be applied to it with a high degree of conventionality.
Lemon. In cooking, all parts of the lemon fruit are used: pulp, juice and zest. The property of citric acid to soften collagen is widely used in meat dishes, and the strong fresh smell makes lemon a good addition to fish and seafood. Lemon juice can help prevent browning of apples, avocados, and bananas. Lemons can be added to salads, sauces, sandwiches, rice for a flavor accent. Lemons are widely used in confectionery. Zest is added to pastries, cakes, creams, soda is quenched with lemon juice, lemon slices are served with tea, coffee or used to decorate cakes. On the basis of lemon juice, cocktails, lemonades, ice cream and other refreshing desserts are prepared. Some types of cheese are curdled with lemon juice. Lemon zest flavors alcoholic drinks, and lemon slices are served with cognac and vodka.
Vanilla sugar is sugar mixed with vanillin, a synthetic flavoring agent. It is sold in a hermetically sealed paper bag. This is the most common and most commonly used aromatic additive in the dough.
Mint- one of the most common spices in the cuisine of peoples around the world. Dried or fresh mint leaves have been used in a wide variety of food and home cooking applications. It is especially widely used in oriental cuisine, and not only as an excellent spice suitable for a variety of products. Fresh mint leaves are often used in cooking to decorate dishes, including sweet ones. In the culinary arts, mint is also used as a food coloring. Since fresh mint greens wither very quickly, they must be kept in a cool place, preferably in the refrigerator. As a result of heat treatment, mint loses its freshness, so it should be added to hot dishes immediately before serving.
Powdered sugar- granulated sugar, ground to a powdery state. It is mainly used in the preparation of confectionery products, for example, sugar glaze. Powdered sugar is often sprinkled on baked goods. Ready-made powdered sugar is available for sale, it is also easy to make it yourself from granulated sugar, grinding it in a coffee grinder or by hand in a mortar.
ladyfingers cookies- this is not only a grape variety, but also a delicious biscuit biscuit, which received an unusual name due to its oblong shape (like eclairs). The recipe for ladies fingers is quite simple and does not take much time to prepare, just like buying expensive products. In addition to being a tea dessert on its own, the ladyfingers recipe can serve as the basis for Italian desserts such as tiramisu or ice cream cake.
Champignon contain proteins, carbohydrates (fiber and sugar), minerals (iron, potassium, zinc, phosphorus) and vitamins: E, D, B. Mushrooms have antibacterial and antitumor activity. The use of champignons reduces the risk of atherosclerosis and reduces the level of cholesterol in the blood. Pantothenic acid contained in champignon helps relieve fatigue.
Dill- spicy annual plant, cold-resistant, exacting to humidity and light. Dill greens contain essential oils, pectins, flavonoids, carotene, chlorophyll, a lot of vitamin C, B1, B2, B5, B9, PP, potassium salts, phosphorus, iron, chlorogenic acid. Dill seeds contain essential oil, fiber, flavonoids, fatty oil, sugars, carotene, nitrogenous substances.
Parmesan cheese- Italian hard cheese with a scaly-grained and rather brittle structure. Cheese contains many essential proteins and fatty acids, but at the same time, this cheese contains almost no cholesterol, which is why it is often used in various diets. Parmesan is rich in vitamin A, groups B and D and E, minerals (calcium, phosphorus, sodium, selenium), which makes it an indispensable product in the diet of children, the elderly and people with high physical exertion. 100 g of Parmesan cheese contains on average about 392 kcal.
Olive oil- vegetable oil obtained from the fruits of the European olive (lat. Olea europaea). According to the fatty acid composition, it is a mixture of triglycerides of fatty acids with a very high content of oleic acid esters. It has a color from brownish-yellow to greenish-yellow and a slight bitter taste. Melting point +7 +10 °C, depending on the origin of the oil. One of the national products of Greece, Italy and Spain. Since antiquity, this oil has been an integral part of the Mediterranean diet. Since ancient times, it has been used to illuminate temples and mosques, as well as in the administration of Christian and Jewish rites (see fir). In Russia, until the end of the 19th century, extra virgin olive oil was called Provencal, lower - wooden.
Vinegar balsamic. Traditional balsamic vinegar has a very dark color, a sweet fruity aroma, and a thick consistency. There is also a simplified (and cheaper) version of balsamic vinegar, made from red wine vinegar. This balsamic vinegar has a lighter color and differs in taste characteristics. Balsamic vinegar is used in the most famous restaurants in the world in the preparation of salads, marinades, desserts, and soups. A few drops of this seasoning set off the taste of cheese, strawberry salad, an ordinary omelet and even ice cream.
Soy sauce is a product of fermentation (fermentation) of soybeans under the influence of fungi of the genus Aspergillus. It is a very dark liquid with a characteristic pungent odor. Soy sauce contains many minerals, vitamins and amino acids. Due to the presence of glutamic acid derivatives, it has the ability to brightly emphasize the taste of dishes. soy sauce calories - 50.66 kcal. Nutritional value of soy sauce: proteins - 6 g, fats - 0 g, carbohydrates - 6.66 g.
cilantro- spicy-aromatic annual plant of the Umbelliferae family. Cooking uses fresh and dried herbs (called cilantro) and dried seeds, whole or ground (called coriander). Young leaves have a bitter taste, sharply spicy aroma. Dried seeds have a subtle aroma of anise and citrus fruits.
Black pepper(lat. Piper nigrum) is a perennial climbing plant, a species of the genus Pepper ( Piper) of the Pepper family ( piperaceae). The plant is cultivated for its fruit, from which spices such as black pepper, white pepper, green pepper and pink pepper are obtained through various processing (the fruits of other plants that are not related to black pepper are also known under the names green pepper and pink pepper). These spices are used both in ground form and peas. Pepper contains resin (1-2%), fatty oil (6-12%), a lot of starch. The pungent substance of pepper is the alkaloid piperine (5-9%), and the smell is due to the presence of essential oil (0.9-2.5%). The composition of the essential oil includes dipentene, phellandrene and sesquiterpene caryophyllene.
Beef- an excellent supplier of high-grade protein and iron, which contributes to the saturation of body cells with oxygen. It is especially worth paying attention to this meat for men who visit the gym or work physically. Fat in this meat is even less than in chicken. Beef contains low-value proteins such as elastin and collagen. And as you know, collagen is the main building material of interarticular ligaments. Beef also contains a wide range of nutrients, including valuable minerals, including zinc, which our body needs to maintain immunity. beef calories - 218.4 kcal. Nutritional value of beef: proteins - 18.6 g, fats - 16 g, carbohydrates - about g.
Wasabi is a seasoning used in Japanese cuisine. It is known as "Japanese horseradish". Wasabi is the dried and crushed root of the cabbage plant of the same name, which has a very strong smell. wasabi calories - 10 kcal. Nutritional value of wasabi: proteins - 10 g, fats - 0 g, carbohydrates - 15 g.
Plan.
- Introduction ………………………………………………………………..… 2.
- Commodity characteristics of raw materials ……………………………..…. 4
- Primary (cold) processing of pork ……………………………. 6
- Pretreatment methods to improve aroma and taste ……………………………………………………………………………..…10
5. Development of a range of pork dishes.………............................................14
- Pork cooking technology ……………………….. 17
6.1. Recipes of pork dishes …………………………………………………. 21
- The sequence, design and presentation of dishes……………………. 23
- Sanitary requirements for the preparation of pork dishes ……... 25
- Conclusion ……………………………………………………………... 29
- References ……………………………………………………….. 30
1. Introduction.
The raw meat market is characterized by a sufficient supply of meat resources, as they are produced by peasants, farmers and personal subsidiary plots. When planning production volumes, meat processing plants focus primarily on the end consumer.
A significant increase in the opening of catering enterprises has become an incentive to increase the production of domestic semi-finished meat products. Public catering enterprises in Russia receive meat and freshly frozen meat products from domestic and foreign producers.
Meat has played an important role in human nutrition since ancient times. Meat is a valuable food product, a source of animal proteins, mineral salts and some vitamins that are important for the human body. The chemical composition of meat depends on the type of animal, its breed, gender, age, fatness, as well as on the pre-slaughter condition of the animal, the degree of bleeding and storage conditions of the meat.
Topics of the course work "Development of an assortment of pork dishes." In this work, the main goal is to study the technology of cooking pork dishes, commodity characteristics of raw materials for the development of a range of dishes.
In accordance with the goal in this work, the following interrelated tasks have been solved:
Acquaintance with commodity characteristics of raw materials;
Studying the technology of cooking;
Acquaintance with the rules of registration, release, storage and sale;
The study of sanitary requirements in the manufacture of pork dishes.
I believe that the topic of my work is relevant, as it has practical significance for public catering enterprises.
The knowledge gained can be used to develop recipes for dishes, determine technological standards for laying raw materials.
Pork meat is divided into two varieties. The first grade includes: scapular part, dorsal part (loin), brisket, lumbar part with flank and ham (hip part); to the second grade - tanks with a neck notch, forearms (knuckle) and shank.
Pork can be fried, boiled and stewed. Borscht, cabbage soup, pickles, meatballs, stews, jellies, kebabs, schnitzels, escalopes, yaternice and other dishes are prepared from pork; it is used (in half with beef) for making dumplings.
A large amount of pork is processed into various smoked products: ham, bacon, etc., and into various kinds of sausages. At home, you can cook boiled pork from pork.
A specially prepared whole pig can be served on the table as a separate dish (piglet). The table can be decorated with a pig or boar's head (especially at Easter).
In a number of religions (Judaism, Islam), a pig is considered an unclean animal, and its meat is taboo. On the other hand, in Hinduism, pork is considered one of the main types of meat due to the cult of the cow and the taboo on beef.
2. Commodity characteristics of raw materials
Direct products and raw materials regularly come from wholesale depots, food industry enterprises from collective farms and state farms in a minimum amount to ensure the uninterrupted operation of the catering unit and the high quality of dishes.
At public catering establishments operating on raw materials, meat is supplied chilled, in particular pork - in carcasses and half carcasses. Many public catering enterprises receive semi-finished meat products: large-sized, portioned, small-sized and chopped.
Pork meat has a sweetish aftertaste, high nutritional quality, high-calorie content. For the production of frozen pork, raw materials of the following fatness should be used:
a) bacon pork obtained from the slaughter of bacon pigs aged from 6 to 8 months inclusive, with a live weight of 75 to 100 kg inclusive, fattened in specialized farms, farms, departments, brigades of state farms and collective farms on rations that ensure the production of high-quality bacon. Males must be castrated no later than two months of age, females must not be farrowed, in a state of gestation, with a sagging abdominal part;
b) meat pork;
c) fatty pork.
Meat contains many complete proteins - 14.5 - 23%, fat - from 2 to 37, minerals - 0.5-1.3% (of which the most valuable salts are phosphorus, calcium, sodium, magnesium and iron). Meat contains vitamins A, D, PP and group B.
The main tissues of meat are: muscle, connective, fat and bone.
Good-quality chilled meat has a dry crust on the surface of the carcass, the color is from pale pink to red (when pressed with a finger, the dimple quickly levels out).
Frozen meat on the surface and cuts has a pink-red color with a grayish tint due to ice crystals, the consistency is solid (makes a sound when tapped); It has no smell, but when thawed, the smell of meat and dampness appears.
You can check the quality of frozen meat with a heated knife blade or by test cooking. The meat received by the enterprises is subjected to mechanical culinary processing.
Depending on the fatness, frozen pork must meet the following requirements:
a) bacon pork must have: well-developed muscle tissue with layers of fat; fat thickness from 1.5 to 3.5 cm white or with a pink tint, distributed in an even layer along the entire length of the half carcass, with the exception of the withers; bacon is hard; on a transverse section of the chest, at least two layers of muscle tissue; skin without pigmentation, without folds and traumatic injuries (cuts, bruises, scratches, etc.); half carcass weight not less than 28 kg;
b) meat pork must be covered with a layer of bacon over the entire surface of the half carcass; fat thickness from 1 to 3.5 cm; half carcass weight from 25 to 34 kg;
c) fatty pork must have a bacon thickness of 3.5 cm or more; half carcass weight not less than 30 kg.
3. Primary (cold) processing of pork
Primary processing consists of the following processes: thawing, washing, drying, culinary cutting, deboning, cleaning, sorting, making semi-finished products.
To determine the temperature of the meat, six half carcasses are selected from each batch. Upon receipt of unsatisfactory test results for at least one of the indicators, repeated tests are carried out on a double sample taken from the same batch. The retest results apply to the entire lot. Determination of fatness and quality of technological processing of pork is carried out on each half carcass.
To determine the quality and mass of pork, an inspection of all pork in a batch and a group weighing of pork of one category are carried out. The mass of pork is determined by weighing on a scale with an allowable error of not more than 0.1%.
Pork bacon, meat and fat are produced in the form of longitudinal half-carcasses. Sawing or cutting into longitudinal half carcasses is carried out in the middle of the spinal column, without leaving whole vertebrae.
Technological processing of pork must be thorough. The presence of bruises, bruises, skin cuts, cracks, bristles, spinal cord, contamination with blood or foreign matter and other processing defects is not allowed on half-carcasses of pork. Ice and snow are not allowed on half carcasses.
Pork meat must be frozen to a temperature in the thickness of the muscles (near the bone) not higher than minus 10 ° C. 1.4. Pork is released in the skin, without head, legs, tail, internal organs, internal fat and without tanks (cheek meat), separated with a neck cut from the carcass in a straight line directly in front of the first cervical vertebrae. The tenderloin is left with the carcass. Pork skin must be processed by scalding and singeing.
Carcasses, half-carcasses, quarters of meat are thawed in a chamber at a temperature of 0o to 6-8o C for 1-3 days. or at 20-25 ° C for 12-24 hours with slow thawing, the loss of nutrients is minimal, the meat is not thawed in water. After thawing, the brand is cut off, the meat is washed with water (20-30 ° C) using brushes, rinsed with water (12-15 ° C) and dried in air or with cloth napkins.
Pork fillet - boneless pork meat, one of the most important food products with excellent culinary qualities.
Meat semi-finished products
Meat products are products prepared from meat,
past culinary processing and prepared for heat treatment.
According to the type of raw materials, semi-finished products are divided into beef, lamb, pork, according to the nature of processing - into natural, breaded, chopped. Semi-finished products include dumplings and minced meat.
Natural semi-finished products - pieces of meat of the most tender muscle tissue from beef, pork, mutton carcasses. These semi-finished products are divided into large-sized, portioned and small-sized.
Semi-finished minced meat - Moscow cutlets, domestic, Kyiv cutlets, rump steak, etc. Semi-finished products are produced in chilled and frozen form.
Freezing is subjected to semi-finished products from chilled raw materials.
For the production of semi-finished minced meat, meat, soy protein, textured or in the form of cereals, bread, onions, egg powder, melange, raw fat, crackers are used.
Chopped semi-finished products should have the correct shape, a surface evenly sprinkled with breadcrumbs, without torn and broken edges. The stuffing is well mixed. The smell in the raw form is characteristic of benign raw materials, in the fried form the taste, the smell is characteristic of the fried product.
The consistency of fried products is juicy, not crumbly. The mass fraction of moisture is from 62 to 68%, bread - from 18 to 20%, salt - 1.2 to 1.5%, fat - from 20 to 26%. Rump steak, beef steak are released without bread.
Processing and cutting of piglets is carried out as follows: scalded and de-haired piglets are wiped with a clean cloth, rubbed with flour so that the skin becomes dry and the hairs more easily lag behind the skin surface, then they are singeed on a non-smoking flame of an alcohol lamp or gas burner. After singeing, the piglets are gutted and washed. Freshly killed piglets are placed for 2-3 hours in cold water to remove the blood.
Cutting a pork carcass.
Rice. 4. Cutting the pork carcass:
1 - head with cheek;
2 - neck part;
3 - dorsal part (loin);
4—thigh;
5-coxofemoral part (ham);
6 and 8—back and front shanks;
7 - scapular part;
9 - lower cervical part;
10 - side part without ribs;
11 - ribs;
12 - flank;
13 - legs;
14 - a layer of fat, going to the ambassador;
4. Pre-treatment methods to improve aroma and taste.
Salting and marinating add extra flavor to fresh pork as the first steps in cooking. Salting, which can last from 12 hours to a month, also prevents meat from spoiling, a process that was essential in preserving the product before refrigeration was invented.
Marinating - the process of impregnating meat with aromatic substances - is shorter in time, it changes the taste of meat, giving it tenderness. Pork salted from evening to morning loses some of its sweet taste. Then it should be dried and cooked like raw meat.
Salted for a longer time, pork becomes drier and firmer than raw meat. After 3-4 days of salting, pork should be soaked in order to remove salt from it before cooking. Pork, salted for 3 days, is soaked for 3-4 hours, and after 5 days of salting, it is soaked for about 6 hours.
Pork that has been salted for a week or more is soaked from evening to morning; before preparing dishes from it, pour it with cold water, bring the water to a boil over low heat, let it boil for a short time, then wash the pork and dry it.
The meat is salted either by covering it on all sides with large salt crystals, which is called dry salting, or by immersing it in brine. The name "dry salting" is, in fact, incorrect, because using this method, a brine is obtained, formed by the juices flowing from the meat, which dissolve the salt.
Dry salting is usually used for thin oblong-shaped pieces of meat, such as belly or ears, as shown in the picture below, because salt mixed with herbs and other seasonings is easily applied to the surface of the meat being salted. Thicker cuts of meat are easier to pickle in cooked brine.
For salting, use a container made of porcelain, ceramic or glazed earthenware; metal utensils may react with the brine and spoil the taste of the product. Although marinades can be any combination of seasonings, they usually include acidic substances such as vinegar or wine, which soften the hard tissue of the meat. The acidic action gives the meat a spiciness that contrasts with other, more flavorful additions such as onions and herbs. The amount of pickling liquid depends on its method.
So-called "wet" marinades, such as red wine blends, contain enough liquid to completely submerge the meat. They are especially well suited for stewing pork, as the marinade; can become the liquid in which the meat will be stewed.
Dry marinades contain significantly less liquid. They are applied to the meat, like a paste of sweet green peppers, and are not poured into the prepared dish. Such dry marinades can be left on the meat. The dish is sprinkled with breadcrumbs and thoroughly fried. At room temperature, pork is kept under the marinade for a day, in the refrigerator for about 30 hours, during which time the marinade gives the meat taste and aroma.
Dry salted with herbs
1 - Salting meat
Salt with various seasonings are mixed in a bowl. Seasonings can be ground Jamaican pepper and cloves, chopped juniper and bay leaves, pepper and dried herbs. Sprinkle a layer of this mixture on the bottom of a glass or ceramic dish. Place the meat (the picture shows the belly and ears of the pig) in this dish. Rub the meat with the mixture and sprinkle with additional salt.
2 - Turning meat
Close the dish with a lid and place in a cool place. Turn the meat occasionally to ensure even brining. Salting meat should last at least 12 hours; to prepare pickles, meat should be salted for 3 to 7 days. After about 10 hours, when the meat gives juice, a brine is formed. After the meat is salted, brines and salt go to waste.
Filling with brine of fresh meat.
1 - Preparing the brine
Pour cold water into a saucepan. Tie seasonings, such as juniper leaves, cloves, thyme, laurel, and crushed nutmeg, into a muslin knot. Place the spice bundle in the water. Add salt and some sugar to the water. Bring to a boil over medium heat. Don't forget to remove the foam. When the sugar and salt dissolve, after 2-3 minutes, remove the pan from the heat.
2 - Pouring meat with brine
Let the brine cool down. Pierce the meat intended for salting (pictured: the neck of a pork carcass) in several places with a sharp object that you have so that it is better salted. Place the meat in a deep dish. Remove the seasoning bundle from the brine. Pour brine over cooked meat.
3 - Meat under oppression
Place a plate on top of the meat and place a weight on top of the plate. Use a stone, ceramic or glass container, such as a glass jar filled with water, as a weight. Make sure the entire piece of meat is under pressure, then cover the dish with a lid to keep dust out.
4 - Meat extraction
Place the dish with the meat in a cool, dark place, away from sunlight and other sources of heat that can promote bacterial growth. Stir the contents of the dish every three days with a wooden spoon. When the meat is ready to your taste, remove it from the dish with tongs or a special fork.
Seasoned meat, red wine marinade:
For a "wet" marinade, place the meat - in the photo: chopped shank - into a bowl. The meat is sprinkled with herbs and aromatic seasonings, in this case it is parsley, thyme, bay leaf, chopped garlic and onion. All this is poured over with red wine. The bowl is covered with a lid and left to marinate at room temperature.
Green Pepper Marinade
Dry marinade for sliced pork
Mix peeled and chopped sweet green peppers with salt and garlic or ginger and onions. Pound into a mushy mass and add white wine. With a spoon, apply the mixture on the meat on both sides - in the photo: boned loin. Close the container with a lid and leave to marinate at room temperature.
5. Development of a range of pork dishes.
When developing a range of dishes, it must be remembered that pork meat must be produced according to technological instructions, in compliance with the sanitary rules approved in the prescribed manner.
Along with complete proteins, pork contains fat and so-called extractive substances, which have almost no nutritional value, but serve as strong stimulants for the separation of digestive juices and thus contribute to better absorption of food.
Pork meat has high nutritional qualities, is very tender, cooks quickly, and is high in calories.
Pork with bones is one of the most important food products with excellent culinary qualities. This is the skeletal muscles of slaughter animals; one of the most important human food. The composition of the meat, in addition, includes connective, adipose tissue, as well as a small amount of nervous tissue.
The nutritional value of pork dishes should be taken into account when planning a menu for a full daily diet or individual meals - breakfast, lunch, dinner.
The variety of the assortment and the nutritional value of pork dishes make it possible to use them as main dishes for breakfast, dinner or supplement the lunch menu with them. Sandwiches with meat products are a good addition to breakfast, which includes a hot dish of vegetables, cereals or pasta. A vegetable salad, complemented by a cold meat dish, and a hot drink also makes up a complete breakfast.
The range of pork dishes is quite wide: from traditional dishes to specialties.
Cold meals and snacks:
"Jelly pig", "Pork jelly", "Brawn with mushrooms", "Pig in jelly", "Boiled pork with dried fruits",
"Marinated Pork", "Pork Roll", etc.
Salads: "Salad with pork", "Meat salad".
Second courses:
"Pilaf", "Ragout", "Fried pork", "Knuckle of pork under the crust",
"Meat thing" (pork, pickled cucumbers, ham, cheese),
"Skovorodka" - home-style roast (pork, mushrooms, onion, tomato, greens),
"Pork entrecote", "Escalope", "Pork chop",
"Pig with horseradish", "Stuffed pig",
Chopped Beef Steak, Schnitzel, Entrecote with Lecho and Egg,
"Stuffed pork belly"
“Boiled pork with vegetables”, “Pork goulash”, etc.
When developing an assortment of dishes and menus for catering establishments of various types, it is necessary to follow the rules for the arrangement of snacks and dishes, taking into account the sequence of their serving.
Depending on the contingent of consumers, the type of enterprise, and the accepted forms of service, the menu is divided into the following types: with a free choice of dishes; set lunches (breakfasts, dinners); daily diet, dietary baby food; special types of service, banquet menu.
Types of semi-finished products
|
|||||
1. For whole frying 1. Natural cutlets 1. Shish kebabs, frying
(loin, hip, chops, escalope. (loin, hip
shoulder part). (loin). Part).
2. For cooking 2. Schnitzel 2. Goulash, pilaf
(brisket). (hip part). (blade part).
3. For frying 3. Braised pork 3. Stew, pilaf, goulash
whole (cervical (scapular cervical (cervical part)
Part). Part).
6. Technology of cooking dishes from pork.
In the hot shop, heat treatment of products and semi-finished products is carried out, broths are cooked, soups, garnish sauces, main dishes are prepared, flour culinary products are baked, and the products are also heat treated.
In the process of technological processing, raw materials are not only subjected to sorting, washing, cleaning and heat treatment, but by combining various types of raw materials and semi-finished products, complex dishes are obtained, which sometimes include several dozen different products.
At public catering establishments, where a free choice of dishes is provided, the amount of raw materials is determined by the menu.
The number of products included in the dishes, and their ratio is called the layout or recipe. The calculation is performed for each type of dish separately according to the layouts given in the current collections of recipes.
The “Recipe Book” defines not only the ratio of products in a dish, but also the weight of the dish (yield), the allowable waste size and weight loss during processing, the basic rules for the technological processing and presentation of dishes, the rules for replacing one product with another.
The recipe book is the most important technical document. It consists of several sections: calculation of the consumption of raw materials, the yield of semi-finished and finished products, layouts for separate groups of dishes, tables of the duration of the heat treatment of products and the norms of product interchangeability.
The collection of recipes regulates: raw material input rates by gross weight in grams, waste during primary (cold) processing of raw materials as a percentage of gross norms; norms for investing products by net weight (weight of the semi-finished product). Losses during heat treatment as a percentage of the net norms and the mass of the semi-finished product; output standards for finished products; the mass of products in the finished product, the mass (in grams) of each dish as a whole.
The consumption of spices, salt and herbs is not indicated in each recipe, but in the introductory part of the relevant sections. In the collection of recipes, the consumption rates of these products for one dish are given.
At present, new original recipes and recommendations can be developed at public catering establishments to best meet the needs of the population.
In this case, when the enterprise produces dishes, the recipe of which is not provided for by the collections of recipes, for each of these dishes, enterprise standards (STP), technical conditions and technical and technological maps (TTK) must be developed.
I chose two pork dishes, most often used in catering establishments: Chopped Beef Steak, Pork Jelly. I described the technology of their preparation and technological maps, I also present several recipes for pork dishes.
Technological map number 1.
Name of the dish: Chopped Beef Steak Recipe No. 411 | No. Name | Gross (g.) | Net (g.) | Weight ||n/n | 1 portion | 1 portion | finished product|Pork (meat) |109 |80 | ||Shpik |14 |12 |
| Milk or water | 6, 76 | 6, 76 | | Black pepper | 0, 04 | 0, 04 | | ground |
| Salt | 1.2 | 1.2 |
|Garnish No. 472 | 150 ||Water |9 ||Animal fat |7 |7 ||melted food | |Exit |-- |-- | 220 |
Brief technology:
Salted bacon cut into cubes (5x5 mm), salt, spices, water (or milk) are added to the minced meat, kneaded, cut in the form of meatballs, 1 pc. per serving and fried. On vacation, the steak is garnished and poured with juice released during frying.
Side dishes - crumbly cereals, pasta, boiled potatoes, raw fried, deep-fried, vegetables poached with fat, vegetables in milk sauce.
Technological map number 2.
Product name Gross Net Pork trimmed 749 749/375* Gelatin 12 12 Vegetables and spices Yield - 1000
Cooking technology. The preparation of meat (pork) begins to be carried out in the butcher shop, where they take such parts of the carcass as a shank, ears, legs - you can head. Soak in warm water. Then the excess is removed, cleaned and cut into small pieces. Then they go to the hot shop, where they put the meat to cook in the cauldron. While the meat is being cooked, vegetables (carrots, onions, celery and parsley roots) are being prepared in the vegetable shop. To begin with, the vegetables are washed in water, then the vegetables are peeled and cut into rings. When the meat has come to a boil, remove the foam from the broth with a ladle and continue to cook for 3-5 hours at a temperature of 85-90 C. An hour before the end of cooking, vegetables, spices, salt, bay leaf, and spices are added to the broth. Then, after cooking, the meat is separated from the bones, removed from the boiler and crushed into small pieces. The broth is poured into a separate bowl and filtered through a fine sieve. The minced meat and broth are then combined again and brought to a boil. And then boiled on low heat for 30 - 45 minutes. After cooking is completed, the jelly is poured into molds, a layer of four centimeters and allowed to harden in a cold place. When cooling, the jelly is stirred to obtain a homogeneous mass, and kept for 8 hours to solidify well.6.1. Pork recipes.
"BOILED PORK WITH VEGETABLES"
To prepare a dish such as cold pork, use the hind legs and shoulder blades. The legs are fried whole or in pieces, convenient for slicing. At the shoulder, the meat is removed from the bones, rolled up and tied with twine and fried.
Ingredients:
pork (brisket, shoulder or loin) - 500 g, water - 1 l, a small onion, half a swede, carrots - 4 pcs., parsley root, fresh cabbage - 500 g, potatoes - 6-8 pcs., salt, a few peas pepper, chopped herbs.
Cooking
The meat is placed in a whole piece in cold water. When the water boils, remove the foam and simmer for about an hour. Add chopped vegetables and salt. Cook, tightly covered with a lid, until fully cooked.
Cut the cooked meat across the grain. When serving, arrange the vegetables by type next to the meat. Serve the meat broth separately in a gravy boat. Sprinkle the dish generously with herbs. Garnish - salad of pickled cucumbers or tomatoes.
"ROASTED PIG"
Piglets intended for serving in portions and for preparing aspic, after processing, are wrapped in a clean linen or parchment, tied with twine, put in a fish boiler, poured with cold water, a few finely chopped roots, salt, bay leaf, pepper are added and boiled at a low boil in within 50-60 minutes.
With piglets intended for stuffing, after the primary treatment, the skin is removed with part of the pulp (the skin is not removed from the head), the head is left intact and is not separated from the carcass. Then the skin is sewn along the incision line, leaving a small hole near the neck, through which stuffing is performed. The pulp remaining on the bones is cut off and used for minced meat.
Wipe the scalded pig dry with a towel, lightly rub with flour in those places where the bristles remain, and singe on fire. Then cut the abdomen and thoracic part lengthwise in the direction from the tail to the head, take out the insides, remove the rectum, cutting, for this, the pelvic bone; Rinse the piglet thoroughly in cold water. After that, cut the vertebral bone in the neck area along. Salt the pig from the inside, put it on a baking sheet with its back up, lightly grease with sour cream, pour melted butter from a spoon, pour 4 cups of water on a baking sheet and put it in the oven for 1-1.5 hours. during frying several times pour it with a spoonful of fat.
The piglet is fried with a whole carcass or cut along the spine into two halves.
Remove the finished pig from the baking sheet and then prepare the gravy. To do this, put the baking sheet on the fire, evaporate the remaining liquid, drain the fat, and pour 1 glass of hot meat broth or water onto the baking sheet, boil and strain through a sieve.
When serving, put buckwheat porridge on a heated dish and sprinkle chopped eggs on top. First, cut the piglet into two parts, first cutting off the head, and then cut each half into transverse pieces, lay them on top of the porridge in the form of a whole carcass, attaching the head chopped into two parts. Pour the fat from the frying on top. Serve the gravy separately in a gravy boat.
7. Sequence, design and serving of dishes.
The cook must prepare food that is not only tasty and nutritious, but also beautifully presented, so that its consumption causes real pleasure. When preparing dishes, in addition to the general technological rules, a lot depends on the artistic taste of the master, on his ingenuity and ability to correctly use the features of this type of raw material.
Pork and piglets are cut into 2-3 pieces per serving, placed on one side of the dish, and a side dish of fresh, salted and pickled vegetables, jelly, lettuce and greens is placed on the other.
Each portion of the jellied dish and jelly, if they are not filled in molds, but on baking sheets, is cut out with an oscillating movement of the knife so that the edge is corrugated.
To decorate a dish, the products that make up it are usually selected, cut into various figures, which are placed on top of the dish, giving it a beautiful look.
Snacks and cold dishes are included in the menu to stimulate the appetite, not to satiate. That is why they are prepared very diverse, but in small quantities. An appetizer must be accompanied by at least one main course and dessert.
Cold appetizers are served before soup is served, and warm appetizers are served after cold dishes, when soup is not foreseen on the menu. If a cold dish is served before serving the soup, spicy foods (spices, very salty and spicy ingredients) must be excluded from it, so that the recipient of the soup can appreciate its true taste.
Usually warm snacks are served in the vessel in which they were prepared. The dishes in which snacks are served should be beautiful and convenient in shape - a common dish or individual plates.
Intermediate dishes are served cold or warm, depending on their type. The main purpose of such dishes is to fill the gap between two regular meals or to complement the variety of the table. It is appropriate to pre-distribute these types of dishes in portions and garnish, which speeds up their serving.
A cold dinner of meat dishes can be served - cold fried or stewed pork meat, cut into thin slices and garnished with mayonnaise and jelly (aspic, gelled sauce) or salads with mayonnaise sauce, fresh cucumbers or pickles. Thinly sliced sausages, cheese, cheese, egg dishes, jelly, etc. can also be served here.
Diversity is the main requirement. Products should be combined so as to contain a bit of everything.
The second requirement is to prepare the dish in such a way that bones, skin, films, seeds, and bones are previously removed from the products. The food is then cut into bite-sized pieces.
The possibilities for selecting components are enormous both in relation to products and in relation to the method of preparation - boiling, frying, stewing.
Thus, when preparing and serving dishes, the following rules must be observed:
- First of all, everything must be laid out very neatly.
- Products should not protrude beyond the edges of the plate, and even more so hang from it.
- Boiled meat is cut a little thicker.
- Fat is removed from the jelly, and put out of the mold on a large flat dish.
- Cold dishes are cooled before serving, and hot dishes are warmed up.
8. Sanitary requirements for the preparation of pork dishes.
Meat products must be cooked in a hot shop. It is unacceptable to install any thermal devices in the cold shop.
Food products are transported under conditions that ensure their safety and protect against contamination. Food transport vehicles must not be used to transport other goods and must be kept clean. The containers in which products are brought from the base must be labeled and used only for their intended purpose.
There are certain rules for transporting products. Chilled meat carcasses are transported suspended, ice cream - in bulk.
Semi-finished products are delivered in closed boxes or trays made of aluminium, stainless steel or varnished wood. Trays have standard sizes and can hold a certain number of products.
It is necessary to pay special attention to the quality of the received products, as well as to check their compliance with standards and specifications, for this you need to know GOSTs and TUs and the terms of the contract.
It is forbidden to accept: meat without an accompanying document on veterinary examination and not branded. The quality of products in pantries is determined organoleptically using a special tool (tongs, spatulas, ovoscopes, magnifiers). If there is doubt about the good quality of the products, they are sent to the sanitary and food laboratory for analysis. The terms of checking perishable products are one day, non-perishable - 10 days.
Not allowed for export:
a) pork frozen more than once;
b) pork stored in the refrigerator for more than two months from the date of production;
c) pork with yellowed or salty lard;
d) pork obtained from boars.
EPP must be equipped with equipment and items of material and technical equipment in accordance with applicable regulations.
In accordance with sanitary requirements, the materials from which equipment, inventory, utensils, containers are made must not have a harmful effect on products and cause changes in their quality and properties. They must be resistant to acids and alkalis, easy to clean and disinfect, not rust and have a smooth surface, such requirements are met by stainless steel, aluminum, duralumin, cupronickel, nickel, some types of plastic, phosphorus, faience, glass.
Equipment requirements:
Technological equipment POP can be mechanical, thermal, refrigeration, non-mechanical. The shape and design of the equipment must comply with sanitary and hygienic requirements, facilitate the work of workers and increase their ability to work. Currently, these requirements are met by modular equipment, made in the form of separate sections, which are easily assembled in various combinations for hot and cold confectionery shops.
The equipment is placed in production facilities, taking into account the sequence of the technological process, excluding counter and crossing flows of movement of raw materials, semi-finished products and ready-made food. To ensure free access to the equipment, passages with a width of at least 1.2 - 1.5 m are provided.
The most modern is the linear arrangement of modular-sectional equipment, which creates a single technological line, improves the state of the enterprise and working conditions. After work, the equipment is thoroughly cleaned, washed with hot water, wiped with a clean towel and covered with a cover made of film or linen. The working parts of the machines should be washed with the addition of approved detergents, scalded, wiped, dried in heating cabinets separately in disassembled form.
inventory requirements
The inventory includes devices that facilitate the work of the cook and confectioner: cutting boards, rafts, skimmers, a screen, a sieve, pastry bags, tips, special syringes, rolling pins, molds, recesses, combs.
All boards must be labeled in accordance with the product processed on them: MC - raw meat, MB - boiled meat, OS - raw vegetables, OB - boiled vegetables, MG - meat gastronomy, etc.
In the process of work, they strictly monitor the correct use of the boards according to the marking. After each operation, the boards are washed with hot water with detergent and a brush, having previously cleaned them with a knife from product residues, scalded with boiling water and stored, placed on edge, on a rack in special cassettes in the appropriate workshop.
All inventory is washed with hot water and detergents. Wooden inventory is disinfected, rinsed with hot water at least 65 ° C. The equipment used is thoroughly washed with a 0.5% solution of soda ash, then disinfected with a 2% solution of lime chlorine and rinsed with hot water.
Tools (knives, choppers, chef's needles) are kept clean during work. Chef's knives, like cutting boards, must be assigned to the workplace and marked accordingly. Chef's knives, especially those made of rusting steel, should be kept dry. All metal tools after washing with hot water are disinfected by boiling in water or calcined in an oven.
During non-working hours, clean inventory is stored in special cabinets or on closed racks.
Violation of the sanitary and hygienic rules for washing and maintaining inventory and tools can cause microbial contamination of food products, and, consequently, the occurrence of food poisoning and intestinal infections.
Requirements for kitchen utensils and containers.
Kitchen utensils (pots, stove-top boilers, with a volume of not more than 60 liters, saucepans) are made of stainless steel, aluminum and duralumin with a smooth surface.
For washing kitchen utensils, bathtubs from two compartments are used. First, the dishes are freed from food debris with a brush or wooden spatula. Then they wash in the first compartment of the bath with washcloths and brushes with detergents (allowed) at a water temperature of 45 - 50 ° C, in the second they rinse with hot water at least 65 ° C, dry and store the kitchen utensils upside down on racks at a height of at least 0, 5 - 0.7 meters from the floor.
Kitchen utensils are not disinfected, because it is constantly subjected to heat treatment.
It is forbidden to use enameled dishes at catering establishments, because. it is fragile, especially dishes with damaged enamel. Aluminum, duralumin cookware can only be used for cooking and short-term storage of food.
Containers for semi-finished products are made of aluminum, wood and polypropylene, which has a number of advantages due to its lightness, hygiene, and water resistance. The container is washed in special washing rooms or in washing kitchen utensils in specially allocated two-cavity baths using detergents and disinfectants.
Conclusion.
The art of cooking has a rich centuries-old history, reflecting the most ancient branch of human activity, its material culture, which brought together the experience and skills of cooking methods of different peoples that have come down to our time.
Meat cooking has about the same long history. At first, the meat was eaten raw, then they began to fry over a fire, boil, stew ... Today, several hundred different dishes can be prepared from meat.
The meat processing industry is also progressing. In the traditional sausage production, the manufacture of semi-finished products, canned food, new trends appear every year. So, recently one of the meat processing giants has released a new product - sausage snacks, which are much healthier than chips or crackers.
Since those ancient times, not only the recipes and technologies for preparing meat dishes and products have changed, but the meat itself has changed. The reason for this is changes in the environment, so modern "butchers" and "sausage makers" are looking for new ways of processing and manufacturing meat products.
The topic of my term paper reflects the food industry. The volume and nature of the services provided by public catering is determined by the type of enterprise, its capacity, location, specific working conditions and the range of dishes produced.
Based on this, we can conclude that the cook must develop a delicate and well-developed taste, because without this, even the most precise observance of recipes and technological rules will not allow him to prepare tasty and nutritious dishes. The success of the business is decided by bringing the dish to taste, that is, adding sometimes the smallest amounts of sugar, salt, pepper, vinegar, spices, etc. to it.
Bibliography.
1. P. Ya. Grigoriev "Cold dishes and snacks";
2. Uspenskaya N.R. "Practical guide for the cook." M.: Economics. 1997;
3. "Collection of recipes for dishes and culinary products for public catering." Moscow: Khlebproinform. 1982, 1983, 1996;
4. Anfimova N.A., Tatarskaya L.L. "Cooking - cook, confectioner", (webbook). Moscow, Academy. 2006
5.Radchenko L.A. "Organization of production at public catering enterprises". Rostov-on-Don: "Phoenix". 2000
6. Kovalev N.I., Kutkika M.N., Kravtsova V.A. "Cooking Technology". - M.: Business literature. 2001.
Commodity characteristics of raw materials characterize the nutritional value, nutrient content in raw materials, determine the requirements for shelf life, organoleptic assessment of the quality of raw materials.
Nutritional value and chemical composition.
Essential nutrients are organic and inorganic compounds that are required to sustain life. Essential nutrients are those that are required by the human body in a certain amount for normal growth, maintenance and repair of tissues, and for reproduction. There are five broad categories of essential nutrients: proteins, carbohydrates, fats, vitamins, and minerals.
The Natali bar uses meat, various vegetables and fruits to prepare signature dishes.
In human nutrition, fresh vegetables and fruits play an important role, as they have great nutritional value, pleasant taste and aroma, improve appetite and digestibility of food, have a beneficial effect on metabolism, and maintain acid-base balance in the body.
The potato tuber contains dry substances, of which the main one is starch, in addition, there are nitrogenous substances, sugars, minerals such as sodium, potassium, calcium, phosphorus, iron; fiber, organic acids, up to 20 mg% of vitamin C and a small amount of vitamins B1, B2, B5, PP, E, K, U. The nutritional value is high due to the content of a large amount of starch. Potato is an important source of vitamin C due to its frequent use in the diet, due to the presence of potassium, potatoes are used in clinical nutrition for diseases of the heart and kidneys.
Bulb onions contain the bulk of sugar, which consists of sucrose, essential oils, proteins, vitamins (C, B1, B2, B6, PP), minerals (calcium, phosphorus, potassium, sodium), nitrogenous substances.
The nutritional value of cabbage vegetables is characterized by the content of sugar in the form of glucose and fructose, protein, organic acids, minerals in the form of calcium, phosphorus, potassium, sodium, and iron salts. Calcium and phosphorus are presented in a ratio favorable for absorption by the human body. There is a lot of vitamin C, B1, B2, PP, K and folic acid in cabbage, which prevents the development of anemia, as well as choline and vitamin U, which has a beneficial effect on the mucous membrane of the digestive organs.
Tomatoes are widely distributed due to their high nutritional value and excellent taste, which depends on the combination of sugars in the form of glucose and fructose and organic acids in the form of malic and citric. Of the minerals in tomatoes, there are salts of potassium, calcium, sodium, magnesium, phosphorus, but most of all iron salts, in addition to vitamin C, tomatoes contain carotene, vitamins B1, B2, PP and K.
Eggplant nutritional value is due to the content of sugars 4.2% in the form of glucose, minerals 0.5% in the form of potassium, calcium, phosphorus, magnesium, iron, organic acids and vitamins (C, B1, B2, PP). A peculiar bitter taste gives solanine glycoside. Unripe fruits with underdeveloped seeds and tender pulp are used for food.
Apples have a high nutritional value due to the content of sugars up to 9%, vitamins (C, B1, B2, PP) and minerals, excellent taste and aroma due to the presence of organic acids up to 2%, essential oils and tannins.
Mango is an oblong fruit, green in color. Mango pulp is juicy with a fragrant delicate sour-sweet taste. They are a source of sugar, organic acids, essential oils, minerals, vitamins C, group B.
Pepper is valued as a flavor product with a sharp bitter taste and contains many vitamins B1, B2, PP, carotene 2 mg%, sugars, minerals 0.6% in the form of potassium, sodium, phosphorus, magnesium.
The chemical composition of poultry meat is characterized by the presence of proteins (16-21%), fat (5-28%), carbohydrates, minerals (calcium, copper, sodium, phosphorus, iron), water 45-69%, vitamins B1, B2, PP , A, D, extractives.
Poultry meat contains mostly high-grade proteins. Poultry fat has a low melting point and is easily absorbed by the body. The extractive substances of poultry meat give the broths a taste, aroma, enhance the separation of digestive juices, and promote the absorption of food.
The nutritional value of meat is mainly due to the presence of high-grade proteins and animal fats. Meat proteins have a high biological value, and to the highest degree - muscle tissue proteins, the amino acid composition of which is favorably balanced. Meat proteins are necessary for the human body to build its tissues and enzymes. Fats are involved in the metabolism in the human body. Unsaturated fatty acids found in fats increase the body's resistance to infectious diseases.
The nutritional value of nitrogenous extractives is due to the fact that they affect the taste and aroma of meat and broth, stimulate the appetite, contributing to better absorption of food. Mineral substances in meat can be from 0.8 to 1.3%. They are mainly represented by potassium and phosphorus, there are also calcium, magnesium, iron, copper, cobalt, zinc, etc.
Rules for the acceptance of raw materials at a public catering enterprise.
Goods acceptance is an important part of the technological process. Acceptance is carried out in two stages.
Products are received by quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to waybills, invoices, by recalculating containers, weighing. If the goods arrived in good packaging, in addition to checking the gross weight, the company has the right to require opening the container and checking the net weight.
The second stage is final acceptance. The net weight and the number of trade units are checked simultaneously with the opening of the container, but no later than 10 days, and for perishable products - no later than 24 hours from the moment of acceptance of the goods. The tare weight is checked simultaneously with the acceptance of the goods. If it is impossible to weigh products without tare, the net weight is determined as the difference between the gross and tare weights. Each container must have a marking label indicating the date, hour of manufacture and the deadline for sale.
Simultaneously with the acceptance of goods, but in quantity, the goods are also accepted in terms of quality. Quality control period for perishable goods --- 24 hours, for non-perishable goods -- 10 days.
Acceptance of goods by quality is carried out organoleptically (by appearance, color, smell, taste). At the same time, compliance with standards and technical conditions is checked. Certificates or certificates of quality are attached to transport documents, which indicate the date of manufacture, the period of implementation, the name of the company; hygiene certificates (indicating the permissible and actual levels of heavy metals).
In accordance with the law "On the Protection of Consumer Rights" and sanitary norms and rules, the goods must be safe for the health of consumers. It is necessary to control the compliance of the types and names of products with the labeling on the packaging and product documentation, the compliance of the packaging and labeling with the requirements of sanitary rules and state standards. Food products are accepted in a clean, dry, without foreign smell and violations of the integrity of the container and packaging.
Transportation of raw materials and food products is carried out by specially dedicated transport. Vehicles used for the transport of food products must have a sanitary passport issued by the sanitary authorities in the prescribed manner. Specialized road transport is equipped with a closed body with an inscription on the outside corresponding to the product being transported.
Perishable products are transported by refrigerated transport, which ensures the preservation of the temperature regimes of transportation established for this product. Refrigerated trucks are equipped with independent refrigeration units. Isothermal transport - road transport with an isothermal (heat-insulated) body, can be used for intracity transportation of perishable products. In the warm season, ice and an ice-salt mixture are placed in an isothermal body for cooling. When transporting food products, the rules of the commodity neighborhood must be observed.
Culinary and confectionery products are transported in vehicles specially designed and equipped for this purpose in labeled and clean containers - containers or trays with lids.
Storage of food products should be carried out in accordance with the current regulatory and technical documentation under the appropriate parameters of temperature, humidity and light conditions for each type of product in accordance with the sanitary rules "Hygienic requirements for shelf life and storage conditions of food products" (San-PiN 2.3.2. 1324 --03).
Potatoes are packed in rigid containers (boxes) and soft containers (bags, bags, nets) of 30-50 kg. At enterprises, potatoes are stored in well-ventilated daylight warehouses for 5-10 days at a temperature of 3C and a relative humidity of 85-90%. Potatoes are placed in bins or boxes mounted on undercarriers.
Cabbage late varieties of white cabbage are transported without containers in bulk, in bags or nets. Early varieties of white cabbage are also packed in coolies, baskets, boxes of 40-50 kg. At public catering establishments, cabbage is stored in warehouses on racks without containers, stacked in rows in 3-4 tiers in a checkerboard pattern, stumps up at a temperature of 3C and a humidity of 85-90% from 3 to 5 days.
Bulb onions are packed in coolies and nets - bags of 30 kg. At enterprises, onions are stored for up to 5 days at a temperature of 3C and a relative humidity of 70%.
Meat is stored in refrigerated chambers by hanging chilled meat, frozen meat in stacks at a temperature of 0 to -5C and a relative humidity of 85-90% for 2-3 days. At a temperature of -12C and a relative humidity of 95-98%. Frozen beef meat is stored for 8 months. Chilled meat is stored at a temperature of 0 to 2C and a relative humidity of 85% - 3 days.
Ripe tomatoes come in boxes - trays or baskets of 12 kg. Brown and milk maturity 20kg each, eggplant 30kg each. These vegetables are stored for up to 3 days at a temperature of 0 to 11C and humidity of 85-90%.
Capsicum comes in boxes of cages of 20 kg. Store up to three days at a temperature of 0 to 11C and a relative humidity of 85-90%.
Apples are received and stored in boxes of 25-30 kg. Fruits are packed in containers in rows of one variety, size, one degree of maturity.
Each row is lined with paper or shavings. Store up to 3 days at a temperature of 4C and a relative humidity of 85-90%.
Carcasses of all kinds of birds are packed in plastic film bags. Carcasses of birds are placed in wooden boxes or corrugated cardboard boxes separately according to types, fatness categories, processing methods. On the package with the carcass or the label enclosed in the package, or on the end side of the box, the symbols of the bird carcasses are applied according to the type and age of the chicken - C, broiler chickens - CB, chickens - K, According to the processing method, half-eaten - E, gutted - EE, gutted with a set of giblets - R. By fatness: the first category-1, the second category-2, inconsistent in fatness of the first and second categories - T (skinny).
Chilled poultry carcasses are stored at a temperature of 0 to 2C and a relative humidity of 80-85% for no more than 5 days from the date of production, frozen at a temperature of 0-6C for 3 days.
Requirements for the quality of raw materials.
At catering establishments, it is recommended to organize product quality control at all stages of production, for which it is necessary to create introductory, operational and acceptance quality control services with a clear separation of functions and responsibilities for the quality of products.
The incoming control service controls the incoming raw materials (products) and checks the compliance of its quality with the data specified in the accompanying documents (certificates, waybills), according to the organoleptic indicators set forth in the regulatory and technical documentation.
The quality of raw materials is evaluated by the results of the analysis of a part of the product selected from the batch. A batch is considered to be any number of products of the same name, manufactured by the enterprise per shift. Sampling of raw materials, semi-finished products and finished products for which technical documentation has been developed (GOST, PCT, TU) is carried out by opening a certain number of transport units in the package, specified in these documents, and selecting a part of the product. A sample taken from a single packaging unit is called a single sample. The number of products in a single sample from each unit must be the same (equal). In the absence of standards and technical specifications for raw materials and semi-finished products, for taking an average sample from a small batch of products, all packaging units are opened, if there are not more than five of them, and for a larger one, every second or third, but not less than five.
Parts are separated from the average sample for organoleptic evaluation, mass determination and laboratory analysis.
Vegetables should be whole, clean and healthy.
Tomatoes should be red and pink ripe, or yellow for yellow-fruited, eggplant color is dark purple. Fruits should be without mechanical damage, eggplants with a stalk, and tomatoes can be without it. The largest diameter of round fruit shapes is at least 4 cm for tomatoes, and 5 cm for eggplants. The eggplant length is at least 10 cm. Potato tubers must be whole, dry, clean, healthy, unfaded and not sprouted, for selected varieties - uniform in shape and color . Tubers of late varieties should be mature, with a dense skin. The smell and taste of potatoes are characteristic of the botanical variety. Potatoes of selected varieties should arrive without defects, peeled from the ground.
The bulbs must be mature, healthy, dry, clean, whole, uniform in shape and color, with well-dried upper scales, a dried neck no more than 5 cm long and shaped arrows up to 2 cm, taste and smell are characteristic of a botanical variety. The diameter of an ordinary onion is 3-4 cm. Steamed, rotten, frostbitten, damaged by diseases with a foreign smell and taste are not allowed.
White cabbage is divided into 2 commercial varieties: selected and ordinary (except for early white cabbage). Cabbage heads should be fresh, clean, whole, fully formed, distinguish degrees of density, not cracked, of the same botanical variety, stripped to tight-fitting leaves, with a stalk up to 3 cm.
With the taste and smell characteristic of this botanical variety. The mass of a head of white early cabbage should be 0.4-0.6, for selected mid-ripening, mid-late and late at least 1 kg, for ordinary 0.6-0.8 kg. Heads cracked, sprouted, rotten, frostbitten, with a foreign smell are not allowed.
Chilled meat has a drying crust of a pale pink or pale red color. On the cut, the muscles are slightly moist, the color of the muscles for beef is from light red to dark red. The consistency of the meat is dense, elastic. The smell is characteristic of the type of meat. Beef fat has a yellow, yellowish or white color, the consistency is hard, it crumbles when crushed, the fat should not have salting or rancidity. The tendons are elastic, dense, the surface of the joints is smooth and shiny. The bone marrow fills the entire density of the tubular bone, does not lag behind it, its consistency is elastic, the color is yellow, glossy at the break. Fresh frozen meat has a red surface, pinkish-gray on the cut. The consistency is firm, when tapped, a clear sound is emitted. Has no smell.
Specialty: Commerce and Marketing
Course work
On the course: Merchandising of food products
On the topic: Commodity characteristics of the assortment and consumer properties of confectionery products.
Admitted (a) to the defense Performer student (ka)
« » « » 2007 431 - K group
teacher's signature
Coursework defended Scientific supervisor:
graded senior lecturer
teacher's signature
Introduction………………………………………………………………………….....3
1. The study of the theoretical foundations of commodity science of confectionery 4-25
1.1. The nutritional value. Raw materials for the production of confectionery. 4-5
1.2. Classification of confectionery products…………………………………5-6
1.3. Characteristics of the range of confectionery products………………6-20
1.4. Quality. Packaging and storage of confectionery products……………20-25
2. Analysis of the assortment and quality in the retail trade network stop pavilion…………………………………………………………………..26- 34
2.1. Assortment of confectionery. ………………………………..26-33
2.2. The quality of products sold in the retail network………33-34
Conclusion…………………………………………………………………………….35
List of used literature……………………………………………...36
INTRODUCTION
Commodity science is a scientific discipline that studies the nature and useful properties of goods that satisfy a certain human need.
The transition of our country to market relations requires specialists to have deep theoretical and practical training in order to improve the entire system of supplying the population with high-quality and high-value products, taking into account reasonable consumption. It is commodity science that is a scientific discipline that studies the modern and promising range of food products, their properties and methods of production.
In the conditions of the modern economy, a lot of confectionery products have appeared on the food market, which are not well known not only to consumers, but also to trade workers. Every year the assortment of imported confectionery is expanding. In the face of fierce competition, domestic manufacturers began to use additional additives in the production of confectionery products, increased and expanded the range of special-purpose confectionery products (dietary, fortified, medicinal).
In order to understand this diversity, it is necessary to know the features of production, assortment, storage conditions, quality requirements for confectionery products in order to convey this information to the consumer.
The main task of commodity research of confectionery products is to study the factors that form and preserve their quality, i.e. in the study of raw materials from which confectionery products are made, the features of their production technology, the development of the most rational modes and methods of storage, packaging and transportation with the least losses.
The object of study of this work is the examination and analysis of the range of confectionery products, as well as the assessment of their quality.
The subject is the study of evaluation and analysis of the quality of confectionery.
The aim of the work is to study the theoretical foundations of merchandising and examination of confectionery products and to analyze the assortment and assess the quality on the example of a retail trade enterprise - a stop pavilion.
1. The study of the theoretical foundations of commodity science of confectionery.
1.1. The nutritional value. Raw materials for production
confectionery.
Products used by humans for food contain various substances, which are divided into inorganic and organic. Inorganic include water and minerals; to organic - proteins, fats, carbohydrates, vitamins, enzymes, aromatic substances. Each of these substances is important for the human body and is found in foods in various quantities. If you have information about the chemical composition of the product, you can calculate its energy value.
Confectionery products are products, most of which consist of sugar or other sweet substance (honey, xylitol, sorbitol), as well as molasses, various fruits, berries, milk, butter, cocoa beans, nut kernels and other components. This is mainly a sweet product, characterized by a pleasant taste and aroma, beautiful appearance, high nutritional value, calorie content and good digestibility. The calorie content of 100g of products is: marmalade and marshmallows 300 - 350 kcal; sweets 380 - 600 kcal.
The disadvantage of this group of products is the low content of many biologically active substances in them. High calorie content and good digestibility of confectionery products with a lack of biologically active substances can lead to excessive fat deposits in the body when consumed in excess, contribute to the occurrence of diabetes, caries and other diseases. Therefore, the confectionery industry, along with the growth of output, the expansion of the range, faces the task of increasing the biological value and reducing the calorie content of the product. This is achieved by reducing the proportion of sugar in recipes, using extruded products from local raw materials (exploded rice, corn), sunflower grits and flour, soy, peas, sesame, secondary dairy raw materials (whey, buttermilk, skim milk), fruit and berry additives, especially with high gelling properties, modified starches, vegetable powders (carrot, pumpkin). The main raw materials for the production of confectionery products are sugar, molasses, honey, fruits, berries, fats, coffee, cocoa, nuts, gelling agents, aromatic and coloring substances, food acids.
Sugar is the main raw material, as it is used to make almost all confectionery products. Mostly granulated sugar is used. In the manufacture of cookies, dragees and some other confectionery, powdered sugar is used.
Molasses is a clear, thick, viscous, sweet liquid. It is obtained from starched milk. Adding molasses to sugar syrup prevents sugaring of confectionery.
Honey is used to make oriental sweets, gingerbread, and fillings.
Fats are used to make chocolate, flour confectionery, halva, fillings for some varieties of caramel and sweets.
Flour is the main raw material for the preparation of flour confectionery: cookies, gingerbread, cakes, pastries.
Fruits and berries are used both fresh and canned.
Nuts of various types are used to make fillings, some types of cakes and pastries. Gelling agents are used in the production of jelly, jam, marmalade, marshmallows, sweets with jelly shells.
Coloring agents improve the appearance of confectionery. They are divided into natural, produced mainly from plants, and artificial.
Aromatic substances create a pleasant aroma of products. Natural and synthetic fragrances. The quality of finished products largely depends on the raw materials supplied to the production, it must meet the requirements established by state standards and specifications, and the quality of dyes - the requirements of current sanitary rules. This determines the importance of proper organization of storage of raw materials and products. In a room for storing dry products (flour, sugar, starch), a temperature of about 15 ° C should be maintained at a relative humidity of 60-65%. In the pantry where perishable products are stored, the temperature should not exceed 5 ° C. Frozen raw materials are stored at sub-zero temperatures. Aromatic substances, wines, compotes are stored in a separate room to avoid the spread of their smells to other products.
1.2 Classification of confectionery products.
Confectionery products are food products, most of which consist of sugar, most often modified, or another sweet substance (honey, xylitol, sorbitol), as well as molasses, various fruits, berries, nuts, etc.
According to GOST, confectionery products are divided into sugar and flour.
Sugar products include: caramel, sweets, chocolate, marmalade, marshmallows, marshmallows, halva, toffee, dragees, oriental sweets; to flour - cookies, gingerbread, cakes, pastries, muffins, rolls, baba and waffles.
It is convenient to classify masses and products according to their physical and chemical properties, since the method of production and structure of products, methods of quality control, as well as the calculation of recipes depend on the properties of the masses included in the product.
Depending on the recipe composition, confectionery products can be divided into three groups: fruit and berry, sugar and flour. In each of these groups, it is possible to single out fortified products, special-purpose products (for diabetics, etc.), such as oriental sweets.
In any confectionery mass, with the exception of flour products, sugar makes up most of it. Therefore, the classification of masses is based on the state of sugar contained in them.
A confectionery product may consist of one confectionery mass or several. A product consisting of one confectionery mass is simple and bears the name of the mass from which it is obtained. The mass fraction in it is equal to unity. A complex product is called the mass, the share of which makes up most of it. For example, any candy caramel, being a simple product, consists entirely of caramel mass.
Any mass can be prepared with a different composition, for example, fruit from black or red currants, plums, etc. In addition, products can be obtained in various combinations of masses, so the range of products at each factory is large, capable of satisfying the taste of any consumer.
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