Manchurian ash description. Ash - types of wood, properties and methods of cultivation
Introduction
Since ancient times, fish has played a role in human nutrition important, thanks to its availability and ease of preparation. If we turn to history, then, for example, in Ancient Greece, fish at a certain point was considered food only for poor people. Since Greece is surrounded by seas, it was not necessary to expend as much effort to obtain fish as, for example, to obtain meat.
Possessing high nutritional qualities, fish occupies an important place in the human diet. Today, fish products, more than ever before, are widely used in nutrition (in particular dietary and baby food), and fish products prepared on various fisheries and enterprises Catering quite popular and in demand. It is recommended to include fish in your diet at least three times a week, as it is pure, high-quality protein, easily digestible and contains a lot of useful microelements and vitamins.
Different types of fish differ in taste qualities and nutrient content. Also, depending on the types of fish used, dishes made from them contain different quantity fat, which you need to know in order to choose the appropriate side dish and sauce for your dishes. This determines the point that when preparing fish dishes, it is necessary to choose a cooking method that allows not only to prepare the dish tasty, but also to preserve valuable nutrients in it.
The popularity of a product often depends not only on commercial conditions, but also on the consumer’s worldview. After all, it is often easier to order something familiar and familiar than to experiment. Therefore, the development of new dishes that help attract customers determines the relevance of the topic of the course work.
The purpose of the course work is to consider the technology of preparing dishes from stewed fish, commodity characteristics of raw materials for the development of an assortment of dishes.
In accordance with the goal, the following tasks were solved in this work:
1. Analysis of the physiological significance of fish and dishes made from it for the human body and the range of dishes in this category;
2. The organization of the process of preparing raw materials for these dishes, the features of their preparation, decoration, dispensing and safety requirements are considered;
3. Development and analysis carried out technological process preparing a complex hot dish of stewed fish and drawing up the necessary documentation.
THEORETICAL PART
Physiological significance of fish and dishes made from it for the human body
The high nutritional value and taste characteristics of the fish determined it great importance in human nutrition. Fish dishes are widely used both in the everyday diet and in children's and dietary nutrition.
Fish, like any other product, has nutritional value. This indicator reflects useful qualities this or that type of food, the content of certain nutrients in it. IN chemical composition fish meat includes proteins, fats, fat-like, mineral and extra active substances, vitamins. (Annex 1)
Proteins are the main plastic material and consist of 20 amino acids. 12 amino acids are synthesized in human body, and 8 - leucine, tryptophan, isoleucine, lysine, valine, threonim, phenylalanine and meteonine - must be supplied with food. They are also called essential amino acids. Fish proteins are nutritionally complete, that is, they contain all the essential amino acids, so fish is a complete protein product and well replenishes the loss of proteins as a result of metabolism. In addition, fish proteins are easily broken down by enzymes digestive system and are well absorbed by the body.
skinny (up to 2%) |
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medium fat content (up to 2-5%) |
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fatty (from 5-15%) |
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Extra oily (15-33%) |
A large percentage of fish fats are polyunsaturated fatty acids, which are not synthesized in the human body, but are necessary for it and must be supplied with food. They are also called vitamin F. Fish oils also contain large amounts of vitamins A, D, B1, B2, PP. Vitamin E, contained in small quantities, is an antioxidant and protects fats from oxidation. A, D, E are fat-soluble vitamins, they can be stored in the body, and B1, B2 and PP are water-soluble, they must be regularly supplied with food.
Among other things, fish contains a fairly large amount of mineral elements necessary for the human body, among which phosphorus, calcium, potassium, sodium, magnesium, sulfur and chlorine predominate. In small quantities, iron, copper, manganese, cobalt, zinc, molybdenum, iodine, bromine, fluorine and other elements that are important for the human body are present in fish tissues.
32 In the cooperative industry, baking is the main industry.
Endogenous PS: High. energetic value, differentiation by varieties and types of flour. The biological value is not great. Physiol. The value of bread is determined by the porosity of the crumb. Digestibility is high.
Among the exogenous properties, the main one is 1) that bread has the ability to cover. Part diet person 2) high degree of readiness
Production technology: 1) preparation of raw materials – flour + water + yeast. Additional raw materials - sugar, fat, milk, spices, eggs, malt, raisins, poppy seeds, etc. 2) dosage of raw materials in accordance with the recipe 3) kneading dough 4) kneading 5) cutting 6) rolling 7) shaping 8) baking ( 210-280°) 9) cooling.
Requirements for the quality of bread. Bread is taken in batches. Quality is checked by inspection of 10% of the products from each shelf. Bread supplied to the retail trade network is inspected, paying attention to the appearance, condition of the crusts and crumb, and, if necessary, the taste, smell, moisture, acidity, porosity of the crumb, the presence of foreign inclusions, diseases and impurities are determined.
Bread products must have their characteristic shape, not wrinkled and without side sagging. Roughness with the presence of shallow cracks (no more than 1 cm wide) and tears is allowed on the surface. The color of the crust can be from golden yellow to dark brown, with a thickness of no more than 3-4 mm. Deviations from the norm in appearance are possible due to non-compliance with proofing modes, baking duration, non-compliance with temperature conditions during baking, the use of flour with weak gluten (vague shape), etc.
The crumb of good quality bread should be well baked, not wet or sticky, elastic, and have good porosity. The presence of voids, crumbling, lack of mixing, hardening is not allowed. Bread with uniform porosity is fluffier and is better absorbed by the body. Each type and variety of bread is characterized by a certain taste and smell. Good quality bread should have a pleasant taste due to additives. Unleavened, over-salted, overly sour and bitter tastes and crunchiness are not allowed in bread.
Premises for storing bread and bakery products must be equipped with open and closed containers, container equipment, mobile shelves or stationary shelves. Premises for storing bread and bakery products must be repaired with whitewashing or painting walls and ceilings as necessary. The premises are disinfected at least once a year. In premises intended for storing bread and bakery products, it is not permitted to store other goods and products that can impart an unusual smell to the products. When storing baked goods, place: pan bread in one or two rows on the side or bottom crust; hearth bread and bakery products - in one row on the bottom or side crust; small pieces - on the bottom crust in 1-2 rows, and products with finishing - in one row; croutons, crackers - in bulk. During transportation, trays, boxes and baskets are placed on top of each other so that they do not move when the vehicle moves and do not deform the products.
Bread products Depending on the type of flour, they can be wheat, wheat-rye, rye, rye-wheat. According to the recipe - simple, improved and rich (wheat only). According to the baking method - hearth and pan.
Factors in assortment formation:
Type of flour, type of bread
Type of flour, assortment of bread (type)
Recipe, subtype of bread
Baking method, pan and hearth
33 Pasta divided into groups A, B, C and classes 1 and 2. Group A - pasta made from durum wheat flour (durum) and high-fineness premium flour; group B - from soft glassy wheat flour; group B - from baking wheat flour, which in terms of quality and quantity of gluten should not be lower than group B flour and premium pasta flour made from soft wheat (semolina); 1st class - from premium flour, 2nd class - from 1st grade flour.
Additional raw materials- flavoring additives and fortifiers: fruit juices, pastes, surfactants, eggs, wheat flour gluten, casein, whole and powdered milk, whey, concentrates and isolates of legumes.
Preparation of raw materials for the production of pasta consists of mixing flour from different batches and heating water. Prepare a stiff dough with a moisture content of 28-32%, without fermentation. Soft kneading is used for preparing flexible products, hard kneading is used for stamped products. The dough is then pressed, giving it a plastic structure. By passing the pressed dough through the dies, strands of threads and ribbons of tubes are obtained, which are blown with air and cut. Sliced products (pasta, vermicelli, noodles, etc.) are dried at a temperature of 50-70°C for 20-90 minutes. Long products are dried for 16-40 hours. The dried products are sent to stabilizer-coolers, then to packaging
Pasta with a net weight of no more than 1 kg is packaged in packs or colorfully decorated cardboard boxes, paper bags, and cellophane. Weighed and packaged products must be packed in transport containers, wooden, plank, or molded cardboard boxes. Pasta products are placed tightly in boxes; weight deviations should not exceed 2% for packaged products.
Pasta products are divided into types - tubular, thread-like (vermicelli), ribbon-like (noodles), curly.
34 Classification of vegetables. Depending on what part of the plant is used for food, vegetables are divided into two groups: vegetative and fruit. In the vegetative group of vegetables, the vegetative organs of plants are used for food: root, stem, leaf or their modified forms - tubers, root vegetables, bulbs. This group includes the following subgroups:
tubers: potatoes, yams (sweet potatoes), Jerusalem artichokes (ground pear);
roots: carrots, beets, parsley, parsnips, celery, radishes, turnips, radishes, rutabaga;
cabbage: white cabbage, edge cabbage, cauliflower, Savoy, Brussels sprouts, kohlrabi, Khibiny, Beijing;
onion: onions, spring onions, leeks, spring onions, shallots, chives, slime onions, multi-tiered onions, garlic, wild garlic, mountain onions (anzur);
salad and spinach: lettuce, spinach, sorrel;
spicy vegetables: dill, leaf parsley, tarragon,
thyme, basil, horseradish, lemon balm, etc.
In fruit vegetables, seeds and fruits are used as food. This group includes the following subgroups:
pumpkin(watermelons, melons, cucumbers, pumpkins, zucchini, squash);
tomato: tomatoes (tomatoes), eggplants, capsicums;
legumes: beans, beans, peas;
cereals: corn in the milk stage of maturity.
According to the method of growing, vegetables are divided into ground, greenhouse, greenhouse; according to ripening periods - early, mid-ripening and late.
Maintaining quality fresh vegetables largely depends on properly organized collection, sorting, packaging, transportation and storage. For food consumption, vegetables intended for sale, as well as those that have the ability to ripen during storage, are collected at maturity. Vegetables intended for industrial processing are harvested at the technical level of maturity. And vegetables that have the ability to ripen and be stored for a long time are harvested at a removable degree of maturity.
Vegetables must be removed carefully, avoiding damage, using appropriate containers (boxes, baskets, trays). To reduce damage to vegetables with delicate skin, place burlap or shavings in the container. The period from collection to storage or sale and processing of vegetables should be minimal.
Vegetables, as a rule, are heterogeneous in shape, size, degree of maturity, and quality, so when harvested (if possible), they are sorted and calibrated. Vegetables entering a warehouse or store must be checked for quality and compliance with current standards and specifications. Attention is paid to the shape (it should be typical, not ugly), the size of the vegetables (determined by the largest transverse diameter, for cabbage - but by weight). The permissible size for each type of vegetable is established by the standard. Commodity processing of vegetables is carried out on special technological lines with high productivity. These are sorting and calibrating machines, vibrators, packaging tables. The use of T-236 type receiving conveyors with an X-ray unit is progressive.
35 Depending on the structure of the flower and other characteristics, fruits are divided into pome, stone fruit, berry, nut, subtropical and tropical. Pomaceae- fruit crops with multi-seeded juicy fruits. Pome fruits - apples, pears, quince, rowan, medlar, serviceberry. Their fruits are false, since the pericarp is formed by the walls of the ovary and the growing fruit. The seeds are in chambers.
Stone fruits- cherry, sweet cherry, apricot, peach, plum, dogwood, sloe, cherry plum, etc. The fruits are single-locular drupes with a juicy pericarp. The fruit consists of a skin, pulp and a stone, inside of which there is a seed.
The berries have an unopened juicy fruit with a thin leathery exocarp and juicy meso- and endocarp. Berries are divided into real, complex and false. Real berries - grapes, currants, gooseberries, cranberries, lingonberries, blueberries, blueberries. Their berries are formed due to the growth of the walls of the ovary.
Nut crops- walnut and manchurian nut, pecan; hazel: hazelnut, hazel; pink: almond; beech: chestnut, beech; pine: Siberian cedar; Sumacaceae: pistachio. Depending on how the pericarp is structured, nuts are divided into real and drupe nuts. In hazelaceae (hazel, hazelnut), the fruit is placed in a leaf wrapper (plus). In drupes, the fruit is surrounded by a dense, inedible pericarp, and the seed is additionally covered with a woody shell.
Subtropical and tropical fruits can be divided into citrus fruits (lemons, oranges, tangerines), grapefruits, citrons, oranges, and others: pomegranates, figs, persimmons, dates, bananas, pineapples, mangoes, kiwis, etc.
Apples of each commercial grade must be whole, fully developed, clean, without excessive moisture on the surface of the fruit, without foreign smell or taste. In the second grade, fruits that are heterogeneous in shape, but not ugly, are allowed. The size of the first grade is not less than 55 mm, the second is not less than 40 mm.
In the first grade, overripe fruits, with pressures exceeding 3 cm per apple area, with punctures, skin defects in the form of dots and punctures, are not allowed. Second grade fruits need not be calibrated.
Stone fruits and berries are stored in refrigerators at temperatures from 0 to +0.5°C and relative humidity air 90%. It is generally accepted that the shelf life of stone fruits is 10-15 days. One of the requirements for maintaining the quality of stone fruits is the use of active ventilation and cold, Positive results are obtained by treating plums with potassium permanganate, using potassium meta-bisulfite, and storing them in a modified gas environment.
36 The most common types of processing of fruits and vegetables are: fermentation, pickling, soaking, pickling, drying, frozen vegetables and fruits, canned fruits and vegetables, tomato products.
Fermentation is based on the formation of natural preservatives - lactic acid and alcohol, accumulated in fermented products as a result of the fermentation of sugar by lactic acid bacteria and yeast. The amount of lactic acid depends on the presence and purity of lactic bacteria, sugar content, salt concentration and fermentation temperature. Fermentation must occur under anaerobic conditions. The presence of small particles in cabbage is allowed - in the 1st grade up to 10%, in the 2nd - up to 20%. Its quality is affected by the turbidity of the juice (typical of 2nd grade sauerkraut). Cabbage is tasty when it crunches, which is typical for the 1st grade. Its taste should be pleasant, sweet and sour; in the 2nd grade, pronounced acidity is allowed. Color white or white-yellow. Of the physico-chemical indicators in sauerkraut, the content of cabbage is normalized in relation to juice (88-90%), salt (up to 2%
Cucumbers used for pickling should have firm flesh, rough skin, and dark green color. Cucumbers larger than 14 cm in size, yellow, or with defects (damage) are not suitable for pickling. Standard cucumbers should be strong and crispy. The content of cucumbers with internal voids is limited. Technology for pickling cucumbers: sorting, calibrating, washing, preparing spices, preparing brine (6-7%), filling barrels with cucumbers, spices, monitoring and regulating the fermentation regime. Cucumbers come in regular salted, spicy, salted garlic, salted spicy, salted with sweet pepper, with sugar and citric acid.
Potatoes, carrots, beets, onions, white and cauliflower cabbage, green peas, dill, parsley, spinach and sorrel are dried.
Manufactured products are accounted for in conventional banks. The net weight of a conventional jar is considered to be 400 g of finished products: fruit and berry marinades; tomato products; juices with pulp; preserves, marmalade, jam, purees, sauces, pastes, artificial honey, seasonings, canned food for baby and diet food; mushroom, vegetable marinades; snack, lunch and dressing canned goods; semi-finished products for public catering; juices; horseradish, mustard.
To calculate the number of conventional cans with net weight, the actual number of cans is multiplied by the net weight and divided by 400 g or 353 ml and multiplied by the conversion factor.
37 Mushrooms contain amino acids, vitamins, and antibiotics. By nutritional value mushrooms are divided into 4 categories: category 1 includes White mushroom, saffron milk cap, real and yellow milk mushrooms; to the 2nd - aspen boletus, boletus, butterdish, volnushka, aspen milk mushroom, white milk cap, oak milk, Polish mushroom; to the 3rd - moss mushroom, goat mushroom, white mushroom, serushka, black milk mushroom, valui, pungent russula, pepper milk mushroom, oyster mushroom, brilliant green, milkweed... rubella, squeaky mushroom.
Mushrooms are divided into edible, inedible, and poisonous. Among the edible ones, one can distinguish conditionally edible mushrooms, which contain harmful substances that are removed by a certain processing method. Edible mushrooms are divided into spongy, lamellar and marsupial based on the location of the spores.
Fresh mushrooms should have a fleshy, clean, healthy, strong body (leg and cap). The legs are cleared of soil and trimmed to the required size. Mushrooms that are dirty, frozen, moldy, eaten by worms, or with unpleasant smell, an admixture of other mushrooms. Special attention checks for the presence of poisonous mushrooms.
Marinated mushrooms prepared from porcini mushrooms, boletuses, boletus (peeled and unpeeled), moss mushrooms, milk mushrooms, chanterelles, autumn honey mushrooms, green mushrooms, champignons, oyster mushrooms, etc. The mushrooms are boiled, acetic acid and spices are added 3-5 minutes before the end of cooking. Pickled mushrooms are cooled, packaged, sealed, and pasteurized.
Salted mushrooms More often they are prepared from lamellar ones: white mushrooms, valuevs, oyster mushrooms, trumpet mushrooms, milk mushrooms, brilliant greens, chanterelles, saffron milk caps, russula. Salted in cold and hot ways. Hot salting is used in hot weather to process mushrooms faster and prevent them from spoiling.
Dried mushrooms- white, boletus, boletus; boletus, honey mushrooms, chanterelles. Honey mushrooms and chanterelles are dried if there is confirmation that there are no poisonous mushrooms among them.
Mushrooms are dried whole; you can dry the porcini mushroom root and cap separately, or cut porcini mushrooms.
38 Vegetables, fruits and berries are frozen in bulk or in containers, with or without sugar. Containers - waxed paper or cardboard boxes and bags made of varnished cellophane or polyethylene, as well as glass and metal jars.
Freezing berries. Freeze viburnum and blackberries peeled from the receptacle (in sugar or 50% sugar syrup); wild strawberries, strawberries, black and red currants, gooseberries (in 50% sugar syrup); grapes, apricots, peaches, plums, cherries, cherries, dogwoods, pome fruits, tangerines (without sugar or in sugar syrup). To stabilize the color, citric or ascorbic acid is sometimes added along with sugar.
Freezing vegetables. Freeze sweet corn (on the cob, in cellophane); whole zucchini in cellophane; eggplants, freed from the stalk, are blanched; green peas - with salt or sugar; beans, tomatoes, shredded white cabbage canned; sweet pepper - whole or chopped, spinach, sorrel, greens, melons and watermelons are peeled (in syrup).
Except freezing individual species fruits, berries and vegetables produce frozen vegetable sets and use them as semi-finished products for preparing first and second courses. Juices and purees are also frozen.
To determine the quality of quick-frozen fruits and vegetables, at least 3% of places from a batch of product are selected. Products are judged by appearance and color. When defrosted, taste, smell, and consistency are determined. Microbiological indicators are checked: the total number of mesophilic microorganisms, the presence of E. coli, mold fungi. Frozen vegetables, fruits and berries are stored in refrigerators at a temperature of minus 18°C and a relative humidity of at least 95% for up to 1 year. Products are defrosted in a stream of air, by immersion in water or by irrigation with water, or high-frequency currents. Thawed products cannot be stored.
39 Dried fruits and vegetables are superior to fresh ones in terms of energy value and are convenient for transportation. Drying vegetables and fruits involves removing moisture from them until the residual content in vegetables is from 6-7 to 12-14%, in fruits - up to 16-20%.
Preparing vegetables and fruits for drying consists of washing the product, sorting before drying, sizing, cleaning, cutting, blanching, drying, equalizing moisture, removing impurities, sorting after drying and packaging.
Potatoes, carrots, beets, onions, white and cauliflower cabbage, green peas, dill, parsley, spinach and sorrel are dried. Dried vegetables are produced in bulk or in the form of briquettes, sometimes as powder or granules. Individual dried vegetables are used in vegetable or vegetable-cereal concentrates.
To preserve natural color and prevent spoilage, some types of fruits and berries are sulfated. There are natural (solar) and artificial (fire and sublimation) drying. Natural drying is economically beneficial, but has some disadvantages - drying time, product contamination with dust, damage by insects (wasps, ants). Artificial drying is carried out using gas, electricity, firewood, coal (steam and electric dryers).
Freeze drying is carried out on the basis of preliminary freezing of raw materials with the transition of ice crystals into steam, bypassing the liquid phase. Freeze-dried products have a low moisture content (3-5%) and differ high quality, vitamins are better preserved in them.
Dried potatoes. For drying, use standard potatoes containing a minimum amount of sugar, since it combines with amino acids to form a dark-colored product, which determines the dark color of dried potatoes. Such potatoes do not cook well and swell slightly. It is cleaned, washed, cut into cubes, plates, columns and dried. They produce fried potatoes, grits, powder, flakes, mashed potatoes, granules, chips, and canned potato products.
Dried potatoes should be hard, no more than 2-3 mm thick and no more than 15 mm long. The taste and smell should be characteristic of dried potatoes; the color is yellowish with shades, the presence of white and pink spots is allowed. The burden of boiling dried potatoes is 25 minutes, humidity no more than 12%. The product must not be affected by barn pests or mold.
40 Fermentation is based on the formation of natural preservatives - lactic acid and alcohol, accumulated in fermented products as a result of the fermentation of sugar by lactic acid bacteria and yeast. The amount of lactic acid depends on the presence and purity of lactic bacteria, sugar content, salt concentration and fermentation temperature. Fermentation must occur under anaerobic conditions.
Sauerkraut. Pickled white cabbage of mid-season and late dates maturation that meets the requirements of the standard. Depending on the method of preparation, cabbage can be shredded, chopped, cabbage (chopped or shredded), whole cabbage, Provencal, shredded and chopped for industrial processing, freshly pickled. Depending on the recipe, cabbage is produced with carrots, with apples and carrots, with berries and carrots, with caraway seeds and carrots, with sweet peppers, parsnips, etc.
The presence of small particles in cabbage is allowed - in the 1st grade up to 10%, in the 2nd - up to 20%. Its quality is affected by the turbidity of the juice (typical of 2nd grade sauerkraut). Cabbage is tasty when it crunches, which is typical for the 1st grade. Its taste should be pleasant, sweet and sour; in the 2nd grade, pronounced acidity is allowed. Color white or white-yellow. Of the physico-chemical indicators in sauerkraut, the content of cabbage is normalized in relation to juice (88-90%), salt (up to 2% in the 2nd grade) and acidity (up to 1.3% in the 1st grade).
Pickled apples prepared from autumn and winter varieties with a sweet and sour taste, white or yellowish pulp: Antonovka, Babushkino, Rozmary, Anise. To saccharify starch, apples are kept for up to 20 days, sorted and calibrated (by quality and size). Parboiled straw and apples are placed in prepared barrels in rows. Apples are poured with a solution of sugar, salt, and malt. With double fermentation (alcoholic and lactic acid), apples acquire a refreshing taste. Pickled apples (grades I and II) should be elastic, have a refreshing sweet and sour taste (1.5% acids), alcohol content - 0.8-1.8%. They wet pears, plums, and cranberries.
41 Sugar is a pure carbohydrate - sucrose. It contains strictly limited moisture and impurities of other substances. In the human body, sucrose, under the action of enzymes, is broken down into glucose, fructose and used as energy material for the formation of glycogen, fat, etc. When 100 g of sugar is oxidized in the body, about 410 kcal of energy is released. Excessive sugar consumption is not advisable. Its daily physiological norm is 100 g, it should be differentiated by age, lifestyle, and nutrition.
Granulated sugar obtained from sugar beets containing 16-17% sucrose. The beets are washed, crushed into chips, from which sugar is extracted with hot water using the diffusion method. In addition to sucrose, other water-soluble substances also pass into the diffusion juice.
Granulated sugar is not divided into grades. It should have a shiny white color, sweet taste free of foreign tastes and odors, both in dry form and in aqueous solution. Granulated sugar should be free-flowing, without lumps, completely soluble. The sugar solution is transparent, colorless, without sediment, suspended particles and other impurities.
Granulated sugar must contain at least 99.75% sucrose (in terms of dry matter) and no more than 0.14% moisture. The standard limits the content of reducing substances, ash, ferroimpurities and color.
Rafinated sugar obtained from granulated sugar by refining (cleaning). Refined sugar is produced in the following types: refined granulated sugar, pressed refined sugar, cast refined sugar, refined powder, sucrose for champagne.
Granulated sugar is packaged with a net weight of 50 kg in clean, new and used fabric bags of categories I and II; in fabric bags with plastic and paper liners; bags made of material with a viscose base, polypropylene. The bags must be tight; sugar crystals must not spill. However, the burlap itself does not protect sugar from dust, fabric lint, or fires. The fabric gets wet easily and serves as a source and place for the development of bacteria.
Lump sugar packed V fabric bags of 40 kg or packaged in consumer packaging. In bags, refined sugar can become contaminated, the edges of the pieces become chipped, and fines and powder form. The quality of refined sugar is well preserved by packaging in packs, paper boxes with a net weight of 0.5 and 1.0 kg, followed by packaging in plank, plywood boxes or wrapped in bags with a net weight of 20 kg in thick paper.
Storage: air humidity in warehouses with granulated sugar should be no higher than 70%, refined sugar - 80%. It is measured at the level of the bottom row. Storage temperature: not lower than 12 °C. Sugar is stored in dry, clean, ventilated warehouses on wooden racks, pallets or on a floor covered with tarpaulin, etc. The height of the stack depends on the type of sugar, its packaging and is 2-5 m, for powdered sugar - 1.8 m.
42 Honey is natural product sweet taste and complex “honey* aroma. The main component of honey is sugar. The total content of monosaccharides (glucose and fructose) in honey is 68-73, sucrose - 2-5%. The sugars in honey are easily digestible. The high degree of sweetness of honey is associated with the presence of fructose - 27-44%. The consumption of honey is recommended for the prevention and treatment of diseases of the liver, heart, stomach, and respiratory tract. Honey is a product that can withstand long-term storage.
Classification of honey. Based on botanical origin, natural honey is divided into flower, honeydew and mixed (a natural mixture of flower and honeydew honey). Bees produce flower honey from flower nectars - sweet juice, specific in aroma and taste for each type of plant, containing up to 40% Sugars. Flower honey can be monofloral (linden, acacia, buckwheat, cotton, etc.) and polyfloral (mountain, steppe, Bashkir, etc.), i.e. honey collected from the flowers of various plants and designated as floral honey.
Honey quality indicators. It should have a thick, viscous consistency characteristic of a mature product. The taste is sweet, without any foreign taste, the aroma is natural, pleasant, from weak to well-defined, without foreign odors. The color of honey is natural, without contamination.
Foreign impurities (bees, larvae, wax, etc.), foaming, gas evolution, fermentation, foreign smell and taste are not allowed in honey.
Physico-chemical indicators of honey quality: moisture not more than 21%, mass fraction of reducing sugars and sucrose, diastase number (characterizes enzyme activity). Honey should not contain hydroxymethylfurfural. The presence of this substance indicates prolonged heating of honey, during which enzymes die and it loses its medicinal value, or honey is adulterated with molasses or invert syrup.
Honey is packaged in barrels made of beech, birch, linden, except spruce, pine, oak, and in stainless steel flasks tinned with food grade tin. For small packaging of honey, containers of different capacities, configurations, and materials are used (glass, tin, cast cardboard with a special gasket, polymer).
Honey can be stored for a long time. But only mature honey is stable, that is, it has a moisture content of no more than 21%. The relative humidity in the honey storage room should be about 70%, the temperature should be above 20°C. When air humidity is low and the container is not sealed, honey can dry out, and when it is high, it can become moist.
76. The importance of fish products in human nutrition. Preferred endogenous consumer properties of fish compared to meat.
Fish meat contains nitrogenous substances, fats, carbohydrates, vitamins, enzymes, and minerals. The chemical composition varies depending on the type of fish, age, gender, and time of catch.
Proteins – 5 – 22%, average 16%. The juice of the intercellular space contains mucins and mucoids, which have a viscous consistency.
Nitrogenous extractive substances are contained in muscles in small quantities, but have big influence the taste and smell of fish. Contains creatine, purines, free amino acids, carnosine, ammonia, urea.
Fish fats contain mainly unsaturated fatty acids - oleic, linolenic, arachidonic, clupanadonic. Saturated - palmitic, stearic, myristic. Fats contain phosphatides, coloring matter, carbohydrates and vitamins in small quantities.
Phosphorus, potassium, calcium, sodium, sulfur, chlorine, and magnesium play an important role. Microelements: iodine, bromine, copper, zinc, manganese, cobalt.
Fish has high nutritional value, promotes health and improves human performance. Unsaturated amino acids with 5-6 double bonds contained in fish oil help prevent cardiovascular diseases. Iron and copper have a therapeutic effect for anemia, iodine for diseases of the thyroid gland, and vitamin A and calcium play an important role in preventing tumors and strengthening the nervous and immune systems.
77. Classification and characteristics of the most important commercial fish families. The main factors influencing the formation of consumer properties of fish.
Sturgeon family: Beluga genus - Beluga, Kaluga; genus of sturgeon - Russian, Siberian, Amur, Sakhalin, Baltic sturgeon, thorn, stellate sturgeon, sterlet.
An elongated body with five rows of bone formations - bugs: one dorsal, two thoracic and two abdominal. The skeleton is cartilaginous, the meat is white, with high nutritional and taste qualities. The bulk comes in frozen form. Of particular value is caviar.
Herring family: herring, sardines, herring, sprat, sprat. No lateral line, head without scales, one fin on the back. Herring – Atlantic, Pacific, Baltic, Azov-Black Sea. They are sold salted, spicy, smoked, and felted. Up to 35% fat.
Cod family: cod, haddock, pollock, navaga, pollock, blue whiting, freshwater burbot. 3 dorsal and 2 anal fins. It is sold mainly in frozen fillets. The fish is skinny and has good taste.
Salmon family: Far Eastern salmon - chinook salmon, coho salmon, masu salmon, chum salmon, pink salmon, sockeye salmon; noble salmon - salmon, trout, brown trout, nelma and white fish; whitefish - whitefish Amur, Nevsky, Chudsky, etc., muksun, omul, peled (cheese), vendace. The body of salmon is covered with tightly fitting scales; there are no scales on the head. The lateral line is light, the first dorsal fin is short, the second is filled with fat (adipose fin).
without
The meat of most salmon is pink, without small bones, is a valuable raw material for lightly salted and smoked products, high-quality canned food and preserves.
Perch family: pike perch, perch, bersh, ruff. The meat of pike perch and bersh is lean, but tasty, and is a good raw material for drying and the production of canned food. River and lake perch and ruff provide rich fish soup.
Flounder family: flounder and halibut of numerous species. The body is flat, wide, both eyes are located on one side of the body, dorsal and anal fins very long.
Smelt family: common and smallmouth smelt, capelin and smelt. These are small elongated fish with a dark back and silvery sides, having an adipose fin (second dorsal). They are used salted, frozen, dried, and smelt is mainly used in salted and dried form.
Mackerel family: common, Black Sea and Japanese mackerel. Used for the production of salted, smoked products, culinary products and canned food.
Several species are known tuna family, living in warm waters World ocean. These are mainly large (up to 600 kg) fish with highly developed lateral muscles. The meat is used to produce canned food and sold in frozen form.
Scorpion family: sea bass. The meat is tender, tasty, fat up to 6%. Sea bass is sold as frozen fillets, chilled and frozen, and used for hot and cold smoking.
From several types mackerel family Saury has the greatest commercial importance. The body is elongated, there is one dorsal fin, and there are accessory fins. Length - 19-31 cm, weight - up to 200 g, fat content: for small ones - 4.2%, for large ones - 28-31%. Saira is used to produce canned food.
We all love to eat tasty and satisfying food, but no one thinks about the healthfulness of the food we eat. WITH early childhood Every person has had a stereotype hammered into their head – something tasty cannot be healthy and vice versa. In part, this is true.
Delicious fried potatoes, fatty meat with a crispy crust, pies - all these foods have a detrimental effect on our health. Cholesterol in the blood increases, and as a result we get heart disease, obesity and a number of other problems.
How to be? Is it possible to eat without harming your health?
There is a way out
Fish prepared according to the rules will not only become your favorite dish, but will also protect the body from many diseases. The benefits of fish in human nutrition are obvious.
In nutrition, it is important to use food balanced with vitamins and amino acids; fish meets these requirements. Selenium, calcium, zinc, fluorine, high phosphorus content - you will find all these elements in a fish dish. To produce thyroxine, the thyroid gland needs iodine, which is found in abundance in seafood.
Shrimp and crabs rich in vitamin B will help restore potency in a man. Problems overweight will never touch you, because fish products contain virtually no fat. Nutritionists around the world advise eating fish. Protein-rich food is easily absorbed by the body - now you won’t feel heaviness in your stomach after lunch. At the same time, fish is a very nutritious product - the feeling of hunger after a meal will not overtake you for a long time. Not in vain in times Soviet Union Fish days have been introduced! It is also worth noting that fish is an Orthodox food, and for such great church holidays like the Annunciation of the Blessed Virgin Mary, Palm Sunday, Dormition of the Virgin Mary, was the main dish.
The benefits of fish in human nutrition cannot be overlooked, as well as the benefits in psychological stimulation. After dining on delicious seafood, you will relax, calm down and fall asleep easily. Monks who eat fish products have a quiet and calm character and do not show their emotions, which cannot be said about people who eat animal meat.
Fish is important not only in human nutrition, but also in medicine. Since ancient times, glue made from fish was used to stop bleeding, burbot liver was used to remove an eyesore from a patient, and tench was used to treat fever. Many medicines are made from aquatic inhabitant– this is fish oil, insulin, Compolon, pancreatin. Fish contains a lot of extractive substances that stimulate appetite, which makes it possible to make biological supplements.
The basis of the Japanese diet is seafood, which is why Asians rarely get sick and have longevity. Europeans happily accepted oriental cuisine and appreciated its taste and traditions.
In Russia, fish dishes have been popular at all times. Jellied; boiled, baked and Fried fish; cutlets and much, much more decorate our tables.
Special attention should be paid canned fish and preserves - their variety is pleasing to the eye. In oil, in tomato sauce, smoked and fried, with the addition of spices - all this can be found on the shelves of any store. Which one then New Year will it do without caviar? We can talk endlessly about this type of fish snack. Caviar has become a symbol of Russian kindness and generosity. This product is rich in proteins, fats, lecithin, vitamins A, B and D. Caviar can be preserved in a special way, in which all the beneficial and healing properties of this delicacy are preserved.
We have all been fishing at least once in our lives, and some individuals devote their entire lives to this hobby. Fishing– a very interesting and exciting activity. You can sit for hours waiting for a bite. And so! Oh miracle! What an incredible sensation you experience when you pull a fish out of the water!
You carefully remove your catch from the hook and show off to your friends. Evening comes, everyone's stomachs are churning in anticipation of delicious, filling food. Build a fire, the smoke from which easily intoxicates, and the warmth warms and cooks real Russian fatty soup. What could be better? The cooking process is extremely simple, and the result exceeds all expectations. The dish is ready - everyone sits around the sparkling coals and devours the culinary delight with incredible appetite.
The obvious benefits of fish in a person’s life are good health, strong immunity, sound and carefree sleep. You don’t need to buy expensive medications to prolong your life and heal, just eat right. Fish will help you with this; its diet is varied. With a large selection of dishes, you are sure to find something for yourself.
Fish is present in the human diet in sufficient quantities large quantities and is a traditional dish for many peoples of the world. The importance of fish in human nutrition can hardly be overestimated due to its nutritional and valuable properties. No less beneficial benefits of seafood are noted in relation to people who strive for a balanced and nutritious diet with big amount easy to digest protein. You can learn about the benefits of fish for humans from the material offered on this page.
Fish contains complete proteins with a balanced composition of amino acids. In low-protein fish (grenaris, capelin, etc.) the amount of protein reaches 10-13%, in high-protein fish (pink salmon, chum salmon, salmon, salmon, tuna, etc.) - 21-22%. Compared to animal meat, fish has almost five times less connective tissue, which ensures fast cooking and a delicate texture of the fish after heat treatment, as well as its easy digestibility. Therefore, in many diets that include only chopped meat, fish is allowed to be cooked in pieces. Dried, dried and partly salted fish are difficult to digest.
How much fat is in fish: content and quantity
- lean types of fish (up to 3% fat): pollock, asp, flounder, crucian carp, burbot, perch, pollock, pike perch, cod, hake, pike, etc.;
- moderately fatty (from 3 to 8% fat): pink salmon, carp, chum salmon, sprat, bream, herring, lean herring, whitefish, catfish, horse mackerel, tuna, ide, etc.;
- fatty (from 8 to 20%): salmon, nelma, sturgeon, black halibut, saury, sardine, stellate sturgeon, fat and large herring, mackerel, etc.;
- very fatty (up to 30% fat): whitefish, lamprey, eel.
Fats in fish are present mainly in the form of unsaturated fats. fatty acids, which are natural antioxidants. It is very difficult to say without special laboratory tests how much fat is in fish; you can only operate with approximate data.
Fish contains the same amount (or slightly less) of B vitamins as meat, and there are more vitamins A and D, especially in the liver. Fish also contains various minerals. Sea fish is especially rich in iodine, zinc, fluorine and other trace elements. But there is less iron in it, and it is absorbed worse than that contained in meat.
As for cholesterol, many types of fish contain more of it than meat. The amount of purines in both fish and meat is approximately the same, as a result of which it may be necessary to limit, and in some cases even exclude some of its types from the diet in case of gout and urate nephrolithiasis. There are fewer extractive substances in fish than in meat, but they more strongly stimulate the secretion of the digestive glands.
The taste properties of fish are weaker than meat, therefore, despite its valuable dietary qualities, it becomes boring quite quickly. This must be taken into account when creating a menu.
What are the benefits of fish oil
Fish oil deserves special attention, as it is easier to digest than animal fats and contains essential polyunsaturated fatty acids (PUFAs), which have a specific effect on the body. Thus, PUFAs present in sea fish fat normalize lipid metabolism in atherosclerosis, slow down blood clotting (this is important for coronary disease heart and atherosclerosis of cerebral vessels, varicose veins), help reduce blood pressure in arterial hypertension. In addition, they provide positive action for inflammatory joint diseases, such as rheumatoid arthritis. This is basic information about how fish oil benefits the human body.
If the course of diet therapy does not exceed 4-6 weeks, it is recommended to eat 150-200 grams oily fish per day and completely eliminate meat products.
Useful properties of fish for humans
New information about what exists beneficial features fish for humans, associated with a change in understanding of the properties of PUFAs, caused a “fish boom” throughout the world. Behind last decade in the USA and some other countries, fish consumption increased by 20%, and meat consumption decreased. Many people who had become vegetarians in the hope of improving their health began to eat fish again.
According to Russian standards, an adult healthy person It is recommended to eat an average of 50 grams of fish and fish products per day. This does not mean that it is necessary to eat exactly this amount of fish every day; The recommendation serves as a guideline for healthy eating.
The importance of seafood in human nutrition
The decisive importance of seafood in human nutrition lies in its low calorie content and saturation. nutrients. In dietary nutrition, mainly lean and moderately fatty fish are used. Some diets include lightly salted (4-10% salt) fish and balyk products. Medium-salted fish, the amount of salt in which reaches 11-14%, requires pre-soaking. There are also diets that specifically include fatty sea fish rich in PUFAs (mackerel, mackerel, sardine, herring, notothenia, tuna, salmon, and cod liver), and even PUFA concentrates in the form of dietary supplements.
Constant or long-term (over many months) consumption of 300-400 grams of fatty fish per week, which is 3-6 fish dishes per week, has a beneficial effect on metabolism. In this case, the fish can be prepared in any way, including canned food in own juice or tomato sauce.
The above information about the nutritional value of fish should not be taken as a call to give up meat. Yes, in some respects it is significantly inferior to fish, but in others it is superior to it. You need to wisely combine both fish and meat in your diet. You should also not assume that fish or the PUFAs it contains will save humanity from atherosclerosis and hypertension. There are no such “medicines” among food products.
Checking the fish for freshness with a knife - the knife is stuck into the muscles behind the head: if the fish is not fresh, the removed knife will smell unpleasant.
Fish quality requirements
Benign fish: bulging eyes, transparent cornea, bright red gills, transparent mucus, glossy scales. The muscle tissue is dense, gray-white. The meat is difficult to separate from the bones. After cooking, the broth is clear and aromatic. There are certain requirements for the quality of fish, which are enshrined in GOST regulations.
Poor quality fish: eyes sunken, reddened, gills brown, grayish red, scales peel off easily. There is a partial protrusion of the intestine from the anus. The meat along the spine is reddish (“tan”). The muscles are flaccid, separated from the bones. When pressing with a finger, the dimple in the tissue does not align. The smell is putrid. After cooking, the broth is opaque and has an unpleasant odor.
Functions of fatty acids
There is a common misconception about the functions of fatty acids.
Currently, PUFAs are divided into:
- on omega-3 fatty acids, which are found in fish (salmon, mackerel, herring, trout), shellfish and some vegetable oils - soybean, rapeseed, walnut;
- Omega-6 fatty acids, which are abundant in corn and sunflower oils.
IN commercials And popular books For some reason, it is generally accepted that PUFAs of the first group are healthier. But from omega-3 PUFAs and omega-6 PUFAs, the body produces completely different biologically active substances (“tissue hormones”), which have different effects on the metabolism and functions of individual organs.
In case of lipid metabolism disorders, it is necessary to take both fatty acids: the first reduce the fat content in the blood, and the second - cholesterol. Omega-3 PUFAs present in fish oil reduce hypertension arterial pressure, reduce blood clotting in atherosclerosis, reduce inflammation.
Attention!
Neither one nor the other PUFAs should be abused. Their prolonged excessive consumption with a deficiency of antioxidants, such as vitamins C, E, A, as well as selenium, etc., disrupts metabolism. Excess omega-6 PUFAs can support inflammatory processes in the body and provoke breast cancer.
There are also omega-9 monounsaturated fatty acids, one of the main representatives of which in human nutrition is oleic acid olive oil. It has a beneficial effect on cholesterol metabolism and the condition of the biliary tract. In 2003, WHO experts noted the possible involvement of oleic acid in reducing the risk of cardiovascular diseases.
Thus, if you want to protect yourself from most diseases, you should regularly eat sources of all fatty acids (omega-3, omega-6 and omega-9): sea fish and seafood, nuts and seeds, vegetable oils, not only sunflower, but also olive, corn, flaxseed, etc.
Why are seafood valuable?
A complete diet should include non-fish seafood such as squid, shrimp, crabs, mussels are allowed, scallop, sea cucumbers, etc. They are characterized by low fat content and at the same time serve as a source of complete proteins, and in terms of microelements they are much superior to meat. Until recently, it was believed that these seafood are very useful for atherosclerosis. However, the percentage of cholesterol in most of them is quite high, and therefore international societies on atherosclerosis and coronary heart disease in 1999, it was recommended to moderately consume mussels and crabs and exclude shrimp and lobster meat from the diet to normalize lipid metabolism.
The benefits of seaweed for humans
Sea kale is low in calories and high content iodine, others minerals, dietary fiber, as well as B vitamins. Benefits seaweed for humans it is especially evident in atherosclerosis and coronary heart disease, diabetes mellitus, obesity, iodine deficiency diseases, functional intestinal disorders with constipation. You can also use canned seaweed. It is not advisable to include it in the diet for peptic ulcers, gastritis, intestinal diseases with diarrhea.
Attention!
If you are preparing caviar from river fish at home, the caviar should be boiled first to avoid infection with helminths.
The homeland of Manchurian ash (another name is Far Eastern) - Far East, this is one of the largest native trees, sometimes reaches a height of 40 meters, and only two adults can grasp it. It has been known since ancient times, and legends tell about its amazing qualities. It can only grow in those climatic conditions, therefore distributed as medicine maybe only in the form of raw materials. Nevertheless, let's talk about what Manchurian ash treats, the beneficial properties and contraindications of medications containing it.
This is Manchurian ash (photo):
Short description
Tree from 15 to 30 m in height. Deciduous. Dioecy. The crown is highly raised, broadly rounded and loose. Light gray fissured bark or light brown. Green leaves, imparipinnate with 7-11 leaflets. Yellow in autumn. Flowering in May. Paniculate inflorescences, axillary. Narrow fruits, lionfish up to 4 cm in length. Green at first and then light brown in color. The fruits ripen in September.
Beneficial properties of Manchurian ash and its use
Everything in this ash tree is useful - from roots and fruits, to juice and leaves. Preparations from it can be antipyretic, anti-inflammatory, and sedative. But mostly the bark and shoots of young plants are used. Roots are also used.
Uses of bark
It is used as an anthelmintic; it has a positive effect on peristalsis and helps cope with even the most stubborn constipation.
The decoction successfully copes with the manifestations of malaria and fever. In some cases, it can successfully replace quinine. Can serve as a fairly effective antipyretic.
This is a well-known anthelmintic that can even cope with tapeworm.
An infusion of bark and leaves eases coughs due to whooping cough - drink in small sips. Dosage - 1 teaspoon when an attack begins.
Bark extract is added to many remedies for rheumatism and arthritis - it contains natural anesthetics.
As an addition to the main treatment for tuberculosis - a decoction of the bark of young trees.
Used for dysentery, as a supplement along with the main treatment - crushed powder must be mixed with a small amount water. Take a teaspoon three times a day with meals.
A sweet-tasting juice is extracted from the fruits of the Manchurian ash tree, which easily replaces sugar and is indicated for diabetes - it contains no glucose at all. Likewise, it is beneficial for other pancreatic diseases.
If hearing loss begins, warm the ear canal with warm steam from juice collected in May. For otitis, instill 2-3 drops into the ear 2 times a day.
Leaves
For pancreatitis, the leaves are dried and made into a powder. Take half a teaspoon before meals with water.
Their infusion helps with kidney diseases - it is a very mild diuretic that stimulates the kidneys, but does not irritate them.
The leaves are added to tea for gout, as a blood purifier, and for rheumatism.
They are used in the treatment of hepatitis, especially Botkin's disease.
In emergency cases, washed and well-mashed leaves are applied to fresh wounds - the pulp from them will help stop bleeding and heal faster.
Use of seeds
A water or alcohol tincture is prepared from the seeds and used to treat varicose veins. It is only not recommended to do this if you have hemorrhoids, especially inflamed ones.
Seeds and brushes are rich in ascorbic acid, essential oils, carotenes, carbohydrates, astringent tannins.
What else can ash handle?
Dermatological diseases
To treat them, an infusion of the bark is used. Helps with various dermatitis, lichen, trophic ulcers. Heals cuts quite quickly and effectively.
Relieves discomfort from fungal diseases of the foot, heals cracks.
Bark tincture heals cracks on the feet, wounds and scratches that do not heal for a long time.
Infectious diseases
It is taken as an antipyretic, diaphoretic, and mild hypnotic during epidemics.
Gynecological
For painful and heavy menstruation, inflammation of the ovaries, PMS - an infusion of leaves in the form of baths.
Andrological
The leaf is used in herbal tea in the treatment of adenoma, prostatitis, and other problems in men's health.
This is interesting
According to popular belief, Far Eastern ash carries good, positive energy. Therefore, this tree is planted in the courtyards of many medical institutions so that its appearance has a beneficial and calming effect on patients and doctors. In ancient times, doctors believed that the juice of the fruits of this tree helped against snake bites.
In a word, is this the same rejuvenating tree that is useful for all occasions in life? Not certainly in that way. There are contraindications, and quite serious ones.
By the way, it has been noticed that lightning most often strikes ash trees. So you shouldn’t hide under it in a thunderstorm, especially if it’s very tall.
Is Manchurian ash dangerous in treatment? What are the contraindications to its medications?
Preparations from ash should be taken with great caution. If you take a concentrated infusion of its components, you can get seriously poisoned. Only a person with a medical background can prescribe ash, and you should strictly follow the preparation instructions so as not to harm your health instead of helping. The doctor must also control the intake, since all types of ash are poisonous.
Use during pregnancy is prohibited - the product can enter the baby’s bloodstream and poison it. For the same reason, it should not be prescribed to nursing mothers.
Ash preparations are not given to children under 7 years of age, and under 12 - with great caution.
Also, absolute contraindications for Manchurian ash include diseases such as hypertension and atherosclerosis.
Ash is a very strong allergen, especially its flowers and pollen. Pollen and flowers can cause contact dermatitis.
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