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Canned food for catering

Canned food for cateringCanned semi-finished products for catering will be discussed in this article. The technology of canned filling, side dishes and other convenience foods has been developed with regard to their subsequent culinary use. For example, for cooking Ukrainian borscht, sliced ​​potatoes and cabbage are laid in boiling broth in the dining room, boiled for 15–20 minutes, and then the semi-finished “Borschevaya dressing”, browned flour, and bay leaf are added and boiled for 20–25 minutes. Per 100 servings of Ukrainian borscht consumes 10 kg of refueling. Practically, when diluting ready-made semi-finished products, in 30-45 minutes it is possible to prepare a full meal for a large number of workers.

 

Technological operations for the preparation of raw materials, passerovanie, mixing and sterilization are carried out in the same way as in the production of canned dining for retail. 134

 

Refill canned produce for borscht and pickle.Borshchu refueling is prepared from beets, carrots, white roots, onions, tomato paste, sugar, salt and spices. Vegetables sort, wash, clean, inspect, cut, sift and pass. To fix the color of the beets, it is recommended to treat the whey for 10-15 minutes instead of acetic acid, which increases the biological value of the product by the protein.

 

In a container for mixing serves according to the recipe of beets, browned vegetables with fat and tomato seasoning. It is made from tomato paste, sugar, salt and pepper. A lot of seasoning is heated, mixed and fed into the mixer. The entire mixture is heated for 10-15 minutes to 800C and packaged in containers with a capacity of not more than 3 dm3. The active acidity of the product before packaging should be no more than 4.0. Sterilized borsch gas station in a metal and glass container with a capacity of up to 1 dm3at 125 ° C for 15-25 minutes, and in packaging - 14-40 minutes. When the product is packed in packagings 1-82-3000, sorbic acid (no more than 0.05% by weight) is added to the tomato seasoning to soften the sterilization regime and improve the quality of the finished product. In this case, sterilized at 100 ° C for 15 minutes.

 

Instead of beets, pickled cucumbers are used for the production of pickle stations for pickle.When mixing, firstly load the steamed vegetables, cucumbers, pearl barley, tomato puree, and then add hot cucumber pickle.

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