Technological map of juice for a preschool institution. Beef goulash (TTK2888)

Technological map of the production of apple juice.

1. Characteristics of raw materials

Apple juice is the most popular of all fruit juices. There are two main types of juices; without pulp (pressed) and with pulp (homogenized). Apple juice is mainly made natural without pulp, clarified or not clarified.

For the production of juice, apples of the varieties Antonovka, Renets, Titovka, White filling, Parmen winter golden, Cinnamon, Pepin saffron, Autumn striped, Mekintosh, Suislepskoe, Bellefleur, Rosemary white, Jigraji, Sary-tursh, Kend-Alma, Shirvan-Gazedi, Anise striped, Calvil, Wagner prize, Sary-sinap. When using fruits with high acidity (Baltic states, BSSR), 5% sugar is added to the juice. They practice blending apple juice with other fruit or berry juices.

The following requirements are imposed on raw materials for the production of juices: first of all, they evaluate the taste, aroma, content of nutrients and physiologically active substances, take into account the degree of ripeness of the fruit to increase the yield of juice.

Each variety of wild and cultivated apples has its own characteristics and various chemical composition. It all depends on the origin, growing conditions, the degree of ripeness of the fruit. All this determines the nutritional value, taste and use. The chemical composition of apples is very diverse and rich.

Per 100 grams of edible portion fresh apples contains 11% carbohydrates, 0.4% proteins, up to 86% water, 0.6% fiber and 0.7% organic acids, including malic and citric acids. In addition, volatile fatty acids were found in the apple: acetic, butyric, isobutyric, caproic, propionic, valeric, isovaleric. Apple has tannins and phytocides, which are bactericidal substances. Starch is of primary nutritional value. Its high content is largely due to the nutritional value products. In human diets, starch accounts for about 80% of the total amount of carbohydrates consumed. Starch contains two fractions of polysaccharides - amylose and amylopectin. The transformation of starch in the body is mainly aimed at satisfying the need for sugar. Starch is converted into glucose sequentially, through a series of intermediate formations. It is found in the body in the form of glycogen. As follows from Table. 1, most useful properties have apples and cabbage. Apples contain 2 times more fructose than glucose. They are indicated for liver disease, diabetes and a number of other diseases.

Table 1. Carbohydrate content per 100 g of edible part of apples, in grams

Based on table 1, it can be seen that the chemical composition of apples is very diverse, contains a large number of pectin and starch. Due to their high pectin content, apples are a staple for pectin production.

There are two main types of pectin substances - protopectin and pectin.

Protopectins are insoluble in water. They are found in the cell walls of fruits. Protopectin is a compound of pectin with cellulose, and therefore, when split into its component parts, protopectin can serve as a source of pectin.

Pectins are soluble substances that are absorbed in the body. The main property of pectin substances, which determined their use in Food Industry, is the ability to be converted in an aqueous solution in the presence of acid and sugar into a jelly-like colloidal mass.

Modern research has shown the undoubted importance of pectin substances in the nutrition of a healthy person, as well as the possibility of using them for a therapeutic (therapeutic) purpose in certain diseases, mainly gastrointestinal tract. Pectin is obtained from the waste of apples, watermelons, and also from sunflowers.

Pectin substances are capable of adsorbing various "compounds", including exo and endogenous toxins, heavy metals. This property of pectins is widely used in therapeutic and preventive nutrition (carrying out unloading apple days in patients with colitis, the appointment of marmalade enriched with pectin.

2. Process flow development

apple juice production

The production of apple juice without pulp consists of the following technological stages: acceptance and preparation of raw materials, washing, inspection, crushing, heat treatment, juice extraction, sterilization, packaging and storage.

Technological scheme of apple juice production

The first operation is washing, which is carried out in two washing machines installed in series. Washed fruits are inspected, removing those affected by pests and diseases. After washing, the fruits are crushed on disk or grater crushers: pome fruits (apples, quince, pears) into particles 2-6 mm in size.

Stone fruits and berries are processed on roller crushers. Crushers must be adjusted in such a way that no crushing of the stones occurs. The content of crushed seeds in the pulp is not more than 15%, a small amount of them improves the taste and smell of the juice.

For some fruits and berries, one crushing is not enough to get juice.

In order to facilitate the release of the juice, their additional processing is necessary, which includes heating or electric current treatment; enzyme preparations are not used.

The action of electric current in special devices - electroplasmizers - can be exposed to the pulp of almost all fruits and berries with a dense skin.

The processed pulp is fed for pressing, for which hydraulic batch presses of batch or continuous action are used - screw or belt.

In the production of apple clarified juice clarifies strained juice. When making juices baby food, clarification can be carried out by gluing using 1% solutions of gelatin or tannin and gelatin.

The clarified juice is filtered and sent for heating and packaging.

In the manufacture of juices with sugar or blended juices, the mixing of juices and the addition of sugar is carried out before heating.

Juice packed in small containers with subsequent sterilization is heated to 75...80 °C and packed in prepared bottles or jars. In the production of juice with vitamin C, ascorbic acid is added to the hot juice, stirred for 5-10 minutes and immediately transferred for packaging.

The filled containers are sealed and sent for sterilization (pasteurization), which is carried out at 85, 90 or 100 ° C, depending on the acidity of the juice and the capacity of the container, the duration of sterilization is from 10 to 20 minutes.

Juices can be packed in large containers with a capacity of 2, 3 and 10 dm3 by the so-called hot filling without subsequent sterilization. During hot bottling, the juice is heated to 95...97 °C with automatic temperature control and immediately poured into prepared hot jars, which are sealed with boiled lids.

The sealed cans are placed on their side for 20 minutes to sterilize the upper unfilled space of the container, after which they are blown with cold air to reduce the harmful effects of heat on the quality of the juice.

Machine-hardware scheme of the complex technological equipment for the production of clarified fruit juices is shown in Fig.2.

Fig.2. Machine and hardware scheme of the technological equipment complex for the production of clarified apple juice

It consists of pumps 1, 9, 17 and 24, screw separator 2, elevators 3 and 6, washing machine 4, inspection conveyor 5, collectors 7, 13, 15, 18, 19 and 22, crusher 8, press 10, pasteurizer- cooler 11, pasteurizer 12, filters 14 and 16, cooler 20, tubular static mixture dispenser 23 pectolytic preparations.

The fruits received for processing are poured into concrete baths, from where they are sent to the workshop by hydraulic conveyor through underground channels.

Here, with the help of a screw separator 2, located in a concrete bath (pit), the fruits are separated from the water and, using an elevator 3 with a shower device, are lifted to the machine for the final washing 4.

Water coming from the screw separator and containing large impurities (stones, branches, leaves, etc.) enters the loading funnel of the inclined screw conveyor with a perforated bottom, which retains and removes impurities.

The purified water flows into the bath (pit), from where, using a submersible pump 1, it is fed back into concrete baths with fruits for its reuse.

The washed fruits are inspected on the 5 conveyor, removing fruits unsuitable for processing, and lifted by the 6 elevator to the receiving collector 7, rinsing the fruits with a stream of clean water. Apples from the collection required quantity(depending on the performance of the press) is fed to the crusher 8. The crushed fruit mass is immediately sent by the pump 9 for pressing 10. The resulting juice in the pressing plant is cleaned of possible large particles and, after the pasteurizer-cooler, is sent to one of the containers for depectinization. The pomace from pressing is crushed on a mixer with a possible addition of water and sent to fermentation tanks.

Juice after pasteurization and cooling (45...50 °C) is first sent to the intermediate collector 22, from where it is sucked into the depectinization tank by the dosing pump 24. On the way, a pectolytic preparation is introduced into the pipeline using a dispenser 23 and mixed in a tubular static mixture. The processes of depectinization and clarification proceed depending on the type of preparation used. If the drug for clarification requires cooling the juice, then after depectinization it is pumped through the cooler into containers for clarification 19 and the drug is added manually. If cooling is not required, the juice is not pumped in this case, and the preparation for clarification is introduced into the depectinization tank.

At the end of depectinization and clarification, the precipitate formed at the bottom of the tank is pumped into a collection tank for receiving sediment 18, from where it is sent by pump 17 to filter 16.

The juice thus obtained is pumped by means of a pump into the collector 19, where the juice obtained from filtering the sediment is added. The juice mixture is again sent to the filter 14 to obtain fully clarified juice, ready for bottling.

This juice is collected in the receiving collection 13, and then sent to the bottling line, where it is preliminarily deaerated and pasteurized.

Juice is packed into bottles at 80 °C, followed by additional pasteurization and cooling in a tunnel pasteurizer-cooler.

Technical characteristics of the technological equipment complex for the production of clarified apple juice

Raw material productivity, kg/h .............................................. .................3000

The total installed capacity of the equipment, kW .............................. 106.85

Total expense:

water, m3/h .............................. ................................................. ..........12

steam, t/h .............................................. ............................................... ……… ..500

Number of service personnel, people .............................................. 12

3. Raw material need

The raw material is Antonovka apples.

The finished product is apple juice.

Productivity - 1t of juice / day

Working hours - 12 hours, 1 shift, 7 times a week.

Lemon juice freshly squeezed restaurant

Technical routing № Lemon juice freshly squeezed restaurant

Publishing house "Gamma Press", Moscow, 2003

1. APPLICATION AREA

This technical and technological map applies to freshly squeezed lemon juice, produced in object name, city.

1. REQUIREMENTS FOR RAW MATERIALS

food raw materials, food products and semi-finished products used for cooking freshly squeezed lemon juice, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The fruits of lemons should be clean, fresh in appearance, fragrant, dense, with a smooth skin, with a uniform color (from light yellow to gray yellow). Verna lemons can be light green, but not dark green. The fruits should be uniform in shape, with a slightly protruding tip (with the exception of the Verna variety).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for enterprises Catering and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Prepare freshly squeezed juice using a citrus juicer.

1. Characteristics of the finished dish

Appearance- liquid of light yellow color, with foam on the surface.

Smell and taste - characteristic of citrus fruits. The taste is sour.

Consistency - liquid.

1. Requirements for registration, implementation and storage

Freshly squeezed lemon juice prepared to order, sold immediately after the end of the technological process.

Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) °С are determined according to SanPiN 2.3.2.1324-03.

microbiological indicators freshly squeezed lemon juice must meet the requirements SanPiN 2.3.2.1078-01.

TECHNOLOGICAL CARD No.129

Yogurt for baby food

Product name
	Gross weight, g	Net weight, g
Yogurt for DP
Exit:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

TECHNOLOGICAL CARD No.130

Bifidokefir for baby food

Product name	The consumption rate of products for 1 serving with a net weight of 100g
	Gross weight, g	Net weight, g
Bifidokefir for DP
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Finished industrial product.

Storage temperature and shelf life: in accordance with the directions on the packaging.

TECHNOLOGICAL CARD No.131

Bifidokefir for feeding children of preschool and school age in individual packaging

Product name	The consumption rate of products for 1 serving with a net weight of 100g
	Gross weight, g	Net weight, g
Bifidokefir for feeding children of preschool and school age in individual packaging
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Finished industrial product.

Storage temperature and shelf life: in accordance with the directions on the packaging.

TECHNOLOGICAL CARD No.132

Juice for feeding children of preschool and school age in individual packaging

Product name	The consumption rate of products for 1 serving with a net weight of 100g
	Gross weight, g	Net weight, g
Apple-grape juice
peach juice
Apple juice
Pear-apple juice
Plum juice with pulp
Apple-cherry juice
Pear-apple juice
Apple-blueberry juice
Apple-carrot juice
Apple peach juice
Apple-banana juice
Apple-lingonberry juice
Exit:

100 grams of this dish contains (on average):

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Finished industrial product.

Storage temperature and shelf life: in accordance with the directions on the packaging.

Notes:

1. In agreement with healthcare professionals, it is allowed to use instead of table salt "Extra" - iodized salt

2. For cooking, only dietary chicken eggs are used, which are pre-treated in accordance with SanPiN 2.4.5.2409-08 and instructions for using a disinfectant.

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the beef goulash dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

name of raw materials						Consumption of raw materials and semi-finished products
						1 portion
						Gross, g						Net, g			Gross, g					Net, g
Beef						139						102,6			158					116,5
Vegetable oil						5						5			5					5
Onion						18						15			18					15
tomato puree						12						12			12					12
Wheat flour						4						4			4					4
EXIT:						80/75									100/75

4. TECHNOLOGICAL PROCESS

Diced 20-30 g and fried meat is poured with broth or water and stewed with
by adding sautéed tomato puree in a sealed container for about an hour.
On the broth left after stewing, prepare the sauce, adding sautéed onions to it,
salt, fill them with meat and stew for another 25-30 minutes. 5-10 minutes before readiness put a bay leaf.
Goulash can be cooked with sour cream (15-20 g per serving).
Side dishes - crumbly cereals, boiled rice, pasta boiled, mashed car-
toffee, boiled vegetables with fat, vegetables poached with fat, stewed cabbage, beets
stewed.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

The color of the meat is from light brown to brown. Vegetables should be soft, but not
boiled, the shape of the cut is preserved. Burnt meat is not allowed sour taste
sauce. The taste and aroma characteristic of the products included in the recipe.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical parameters this dish complies with requirements technical regulations Customs Union “On food safety” (TR TS 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Exit, G		Nutrients									Miner. substances, mg							Vitamins, mg
		Proteins, g	Fats, g		Carbohydrates, G		Energy value, kcal				Sa		mg	R			Fe	IN 1			FROM		BUT
80/75		19,72	17,89		4,76		168,20				24,36		26,01	194,69			2,32	0,17			1,28		0,00
100/75		23,80	19,52		5,74		203,00				29,40		31,39	234,98			2,80	0,21			1,54		0,00

Technical and technological map No.Orange juice freshly squeezed restaurant

Publishing house "Gamma Press", Moscow, 2003

1. APPLICATION AREA

This technical and technological map applies to freshly squeezed orange juice, produced in object name, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking fresh orange juice, must comply with the requirements of the current ones, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Definition quality of oranges- the consignment is homogeneous, one brand, one botanical (pomological or ampelographic) variety, class or commercial variety.

Allowed:

• Minor skin defects, such as brown or silvery-white spots, etc., inherent in the process of fruit formation.
• Minor, healed damage of a mechanical nature (hail, friction, impacts during loading and unloading, etc.)
• The flesh of the fruit must be completely healthy, skin defects should not affect the preservation of the fruit.

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Juice is squeezed from oranges using a batch juicer.

1. Characteristics of the finished dish

Appearance- light orange liquid, with foam on the surface

Consistency- liquid.

Smell and taste- characteristic of citrus fruits

1. Requirements for registration, implementation and storage

Orange juice freshly squeezed prepared to order, sold immediately after the end of the technological process.

Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° C, are determined in accordance with SanPiN 2.3.2.1324-03.

microbiological indicators freshly squeezed orange juice must meet the requirements SanPiN 2.3.2.1078-01.

microbiological indicators
Index, product group	KMAFAnM,	Product weight (g), in which are not allowed					Note
	CFU/g, no more	BGKP (coli-forms)	E. coli	S. aureus	Proteus	Pathogenic, including salmonella
1	2	3	4	5	6	7	8
1.9.15. Finished culinary products, including catering products
1.9.15.16. Sweet foods and drinks:
– freshly squeezed fruit and vegetable juices	1 10 3	1,0	1,0	1,0	–	25	in vegetable juices: L. monocytogenes in 25 g is not allowed

1. NUTRITIONAL VALUES for orange juice, freshly squeezed:

Technologist /______________/__________Name___________

Chef /______________/_________ Full name ___________