New types of fish preparation equipment. Fish processing shop: equipment, technologies. Equipment for defrosting and cutting
Continuous fryer FNE-40 (Figure 4). designed for frying potatoes and fish. Install it in the hot shops of enterprises Catering. It consists of a frying bath, an auger with an electric motor, a loading and unloading device mounted on a welded frame, which is lined with enamelled steel sheets with thermal insulation.
Figure 4 Continuous fryer FNE-40
BUT - general form: 1-discharge tray; 2-electrocontact thermometer; 3-switches; 4 doors; b - section: 5-roasting bath; 6-frame; 7-unloading blade; 8-auger; 9-conveyor; 10-bunker; 11-reducer; 12-electric motor; 13-perforated sheet; 14 heating elements; 15-drain valve; 16-tank; 17-shield with electrical control equipment.
The fat in the frying bath is heated by electric heaters, and the temperature is maintained automatically using an EKT-2 electrocontact thermometer. Culinary products from the loading hopper are fed into the bath by a conveyor, where they are evenly fried, smoothly moving with a rotating auger through a layer of hot fat. The finished product is unloaded using an automatic tipping tray.
Rules for the operation of deep fryers. Before starting work, check the sanitary and technical condition of deep fryers. After inspection, close the drain tap and fill the bathroom with fat to the mark on the wall of the bath. After turning on the deep fryer and the yellow signal light comes on, the semi-finished products placed in the basket are carefully lowered into the frying bath. Then the basket with finished products is taken out of the bath and hung on a bracket to drain excess fat into the bath.
After the end of work, the deep fryer is turned off, and the cooled fat is drained through the drain valve into the tank and sanitized. Fat containing more than 15% secondary oxidation products is unsuitable for further use. In deep-frying, fat can be used for no more than 40 hours of operation, after which it is replaced with a new one.
Electric frying pan SE-0.45 (Figure 5). It is a rectangular bowl mounted on a truss, lined on all sides with steel sheets. Thermal insulation is laid between the bowl and the lining. Cassettes with electric heaters are placed under the bottom of the bowl. The temperature of the frying surface is maintained automatically by means of a temperature sensor-relay. To drain the contents, the bowl has a tipping mechanism, consisting of a geared motor and a screw gear.
The top of the bowl is closed with a lid, with a friction mechanism holding it in the open position at an angle of 25° to 90°. The lid lifting mechanism is interlocked with a switch that allows you to turn on the electric motor to tilt the bowl only when the lid is open.
On the right side of the frying pan on the front panel there are buttons for tilting and returning the pan bowl to a horizontal position, a handle for the temperature sensor-relay and a signal lamp.
Figure 5 Electric frying pan SE-0.45
1-kioika for overturning the bowl; 2-button to return the bowl to a horizontal position; Z-signal lamp; 4-limb sensor-temperature relay; 5-block clamps; 6-bo. tg grounding; 8-frame; 9-thermal insulation; 10-lid; 11-bowl; 12-table; 13-facing kp; 14-electric heaters; 15-temperature sensor-relay; 16-spring
Rules for the operation of the electric frying pan. During the operation of the electric frying pan, the following sequential operations are observed: inspection of the apparatus, putting them into operation, monitoring the operation of the apparatus, turning off the apparatus.
Before starting work, check the sanitary and technical condition. Special attention refers to the serviceability of grounding.
In electric frying pans with direct or indirect heating, first pour into the bowl required amount fat and only then include it in the work. When the set temperature is reached, food is loaded into the pan bowl.
Pans with direct heating are switched on by pressing the "On" button. If the apparatus does not have automatic control, it is turned on at full power, and after warming up, it is switched to the temperature regime necessary for this process.
When operating frying pans with indirect heating, it is necessary to monitor the level of mineral oil in the jacket. When the oil level drops, it is topped up using only cylindrical oil grade "52" with an ignition temperature of at least 2800 ° C. Other oils are not recommended.
Do not turn on the pan and leave it unattended, and also if there is no fat in the bowl. Failure to comply with this requirement may result in burning the bowl, as well as premature failure of the heating elements.
After finishing work, the pan is turned off, cooled, the thermostat is set to "O" and sanitized. Particles of the product burnt to the bowl are scraped off with a wooden scraper. After washing the bowl with hot water, it is left open for a while to dry, and then smeared with edible fat.
The following inventory is also used in the catering industry.
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Introduction
The art of cooking fish has been highly valued since ancient times. It was based on the experience and culinary skills of the peoples living on the Mediterranean coast.
Paradoxically, in history Ancient Greece, surrounded on all sides by seas, there was a period (XI-VIII centuries BC) when fish was considered food only for poor people. Confirmation of this can be found on the pages of Homer's Iliad.
The development of fish cuisine began much later, during the heyday of Ancient Greece. Already the myths about the Argonauts tell about the travels of the Greeks for fish to the unknown shores of Pontus Euxinus (the so-called Black Sea), since there was a shortage in the Greek markets. Tuna fish were most valued, the second place was occupied by sturgeons, which is mentioned by Herodotus: “Large fish without a backbone, called sturgeons, are caught for salting.”
The characters of Epicharm's comedy "Hebe's Dinner Party" - carefree revelers, gods and goddesses, great lovers of delicious food - receive special pleasure from sea fish. They are on friendly terms with the sea god Poseidon, who delivers them on ships a large amount of fish and shellfish - a divine delicacy.
The secrets of cooking other ancient Greek dishes have not been unraveled to this day. How, say, can a whole fish be served at the table, one third of which was fried, one third boiled, one third salted?
Sea fish was held in high esteem in ancient Rome (here it was salted, pickled, smoked), and in Asia. The Greek comedian Aristophanes, who at one time was an ambassador to the Persian court, wrote that the king of the Persians gave a generous reward to those who invented a new fish dish.
Masterpieces of Russian fish cuisine attract special attention. It is difficult to list all types of lake and river fish that were used for food, but sturgeons were most highly valued in terms of taste - “red fish” - this was the name in the old days of everything rare, beautiful (“red maiden”, “red sun”, “red goods ").
The first marine fish that enriched Russian cuisine in the era of Peter the Great was cod. At first, she had no demand, but once they tried the dishes prepared from it, the housewives could no longer refuse this fish. And they began to cook cod in all forms.
Fish has always been used in Russian cuisine in countless forms: steamed or steamed, boiled (boiled), body, i.e. made in a special way from one fillet, without bones, but with skin, fried, mended (filled with porridge, onions or mushrooms), stewed, aspic, baked in scales, baked in a pan in sour cream, salted (salted). Dried, dried in the wind and sun (vobla) and dried in the oven (sushchik). In the northeastern regions of Russia, fish was fermented (sour fish), and in Western Siberia they ate raw frozen fish (stroganina). It was less common in Russian folk cuisine until the middle of the 19th century. smoked fish, which, on the contrary, has recently been widely used in three types - cold smoked, hot smoked and smoked-cured.
Navaga and flounder were highly valued in Russian cuisine. However, delivering sea fish to Moscow and St. Petersburg was not an easy task. Therefore, all sorts of ways were invented to keep it fresh. Here is one of them: “Having caught a fish, pin it, dip it in water and roll in the snow until it is well iced over, and put it in a cart, why the fish, if you boil it, will taste exactly the same as alive.” Covered with several layers of ice, the fish kept so well that, as one old magazine wrote, "you need to have a very delicate and familiar taste to distinguish such a fish from a living one." They called this fish makan.
The greatest peak in the consumption of fish as a lean food falls on numerous fasts, which were strictly observed by the bulk of the population. On Mondays, Wednesdays, Fridays, and sometimes Saturdays, fish in all forms was the main menu, and this is no coincidence.
Fish is a product rich in phosphorus necessary for a person, as well as high-grade proteins that are easily digested. Its fat has the property of not thickening at any temperature. The extractive substances contained in fish contribute to the excitation of appetite.
I. Labor protection
Occupational safety is a system for ensuring the safety of life and health of workers through their work, creating a good psychological climate in labor collectives, which leads to a decrease in staff turnover, the creation of stable labor collectives. Shortcomings in work on labor protection cause significant economic losses. Morbidity and injuries of workers, the cost of compensation for work in adverse working conditions lead to a deterioration in the economic results of the enterprise.
Working conditions are a set of factors in the working environment that affect the health and performance of a person in the process of work.
Safe working conditions - the state of working conditions under which the impact on workers of hazardous and harmful production factors excluded or the impact of production factors does not exceed the maximum allowable values.
The subject of labor protection is the development and implementation of methods and means of creating favorable working conditions for the working, complete safety and harmlessness while ensuring maximum productivity and optimal costs living labor.
The purpose of labor protection is to exclude the impact on a person of dangerous and harmful production factors, i.e. provide security production process and production equipment, optimize labor processes and the production environment. The purpose of labor protection can be divided into two components. The first (human) is the preservation of the health of the worker. The second (industrial) is to ensure the growth of labor productivity.
1) Establishment of optimal ratios between the factors of the production environment. This allows, with this level of technology and technology, to reduce the adverse impact of production factors on the employee.
2) Establishment of certain norms, permissible values of each of the unfavorable factors, legislative consolidation of these norms and control over their implementation.
3) Ensuring the safety of the performance of work both for the performer and for others (control of the environmental situation).
4) Development of specific measures to improve working conditions.
5) The use of rational technical means of protecting workers from the influence of adverse factors.
6) Development of methods for evaluating the effectiveness of planned and implemented measures to improve working conditions.
The formation and change of working conditions is influenced by many factors that can be combined into groups:
Labor protection legislation legal basis ensuring the implementation of organizational, technical and sanitary and hygienic measures to create healthy and safe working conditions.
Industrial sanitation and occupational health - a system of organizational measures and technical means that prevent or reduce the impact on workers of harmful production factors.
Safety precautions - a system of organizational measures and technical means that prevent the impact on workers of hazardous production factors.
II. Industrial sanitation and personal hygiene rules
Hygiene is a science that studies the problems of preventing diseases and improving human health, performance and longevity. It explores the interaction of man with the environment and the influence of its various factors on the human body.
Sanitation is a practical activity aimed at improving and maintaining human health. Hygiene and sanitation are closely related. Since the introduction of hygiene into practice is the task of sanitation. The work of cooks and confectioners requires muscle tension in the arms and legs, and high temperatures, high humidity, polluted air, a large number of various equipment create an additional risk to the health of workers. Therefore, compliance with the rules of sanitation and hygiene makes it possible to protect the health of the worker from the effects of harmful factors and improve work performance. The quality of products, and its calorie content directly depends on the implementation of technological, hygienic, and sanitary regimes. Therefore, knowledge of the basics of industrial, sanitary and personal hygiene is necessary for all employees of food enterprises. Sanitary legislation is in place to protect human health and the environment. Control over the implementation of legal sanitary norms and rules is carried out by sanitary and epidemiological stations through sanitary doctors and inspectors. For all industries Food Industry sanitary standards have been developed, which include requirements for the equipment of operating enterprises and which relate to the personal hygiene of workers.
Personal hygiene is a set of sanitary rules that catering workers must follow.
Good personal hygiene is essential in preventing food contamination with microbes that can cause contagious diseases and food poisoning in consumers. The personal hygiene of workers enhances the culture of customer service and serves as an important indicator of the overall culture of the catering establishment. The personal hygiene rules provide for a number of hygienic requirements for the maintenance of the body, hands, oral cavity, sanitary clothing, the sanitary regime of the enterprise, and medical examination of employees. Keeping the body clean is important hygiene requirement. In addition, dirt can cause pustular skin diseases and microbial contamination of processed food. Therefore, all employees of catering establishments, especially cooks, confectioners, need to keep the body clean. It is recommended to take a hygienic shower daily before work using soap and washcloths or wash your hands thoroughly up to the elbow immediately before work. Male cooks, confectioners should have short hair cut, they should be well shaved. Keeping hands clean is especially important for food service workers who are in constant contact with food during the food preparation process. The appearance of the hands of catering workers must meet the following requirements: short-cut nails without varnish, clean under the nail space. It is forbidden to wear jewelry and watches. On the hands of cooks, confectioners may be pathogenic microbes (salmonella, dysentery bacillus) eggs of worms. Therefore, hands should be washed and disinfected before starting work after using the toilet, when moving from handling raw materials to handling prepared food. In all other cases, hands should be washed with soap and water after each production operation during the cooking process. If the skin of the hands is damaged, the wound should be treated with a disinfectant solution of hydrogen peroxide or brilliant green, covered with a sterile bandage and put on a rubber fingertip. Cooks, confectioners with pustular diseases on their hands are not allowed to work, as they can become a source of food poisoning. Each enterprise should have a first aid kit with a set of medicines for first aid.
III. Labour Organization
3.1Organization of the workplace
It is also important to properly organize each workplace.
Workplace - part of the production workshop, adapted to perform certain production operations, equipped with necessary equipment and inventory. The workplace can be specialized and universal. Specialized workplaces are equipped to perform one operation with a constant set of tools. These places are organized large enterprises with a clear division of labor into operations, which increases labor productivity, makes it possible to compact and rationally use working time.
Universal workstations are designed to perform the same type, and sometimes different operations. The equipment of such places is diverse and varies depending on the work performed. The area of each workplace should be sufficient for comfortable work. Modern production tables, in addition to the tabletop, are equipped with a number of shelves, drawers, which ensures the proper storage of small inventory and utensils. The light source should be to the left of the workplace at a distance of no more than 6 m. To ensure safety at work, fences, shields, and safety devices are installed. Knives are stored in a special device at the edge of the table or on the wall.
The tool and inventory are placed on the right of the worker, and the processed product on the left. Scales, spices and seasonings, if necessary, are placed in the back of the table at arm's length, the cutting board is in front of you. During work, the worker should stand straight, without slouching. Incorrect position of the body causes rapid fatigue. The chef can perform some operations while sitting, so high stools must be installed in each workshop.
The rational organization of workplaces that meets the requirements of the NOT, to a large extent determines the productivity of the entire enterprise. Improving jobs should go along the line of their specialization - this will serve as the basis for organizing mass production methods.
Functional containers designed for storage, pre-treatment, preparation, transportation and distribution of products facilitate the work of cooks and reduce manual labor costs by 30--40%. The external dimensions of the functional capacity correspond to the internal dimensions of the means of their movement. Depending on the type and capacity of the enterprise, such means of moving functional containers as containers, mobile racks, carts with a lifting platform are provided.
Scheme of the organization of the fish shop (see the appendix for the primary processing of fish.)
Organization of the work of the confectionery shop
Confectionery shop for baking bakeries and flour confectionery, cakes and pastries are organized at large and medium-sized catering enterprises (mainly restaurants), which supply their products to a wide network of small enterprises. The workshop is part of the procurement enterprises.
For the normal conduct of the technological process in the confectionery shop, there should be the following departments: dough kneading, dough cutting, baking, product finishing, preparation of cream, minced meat, pantry of daily food supply, containers, washing (for eggs, dishes, containers), expedition.
Workplaces for confectioners are organized in accordance with the technological process for the preparation of flour confectionery. Technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, molding of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.
Proper placement of equipment, preparation of workplaces, equipping them with the necessary inventory, utensils and vehicles, uninterrupted supply during the shift with raw materials, fuel, electricity - important factors economic use of working time, ensuring rational organization labor and mechanization of labor-intensive processes.
In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales with mass measurement limits from 2 to 150 kg are used. and measuring utensils. Here they also prepare raw materials for production (dissolving and dosing salt, sugar, breeding yeast, cleaning oil, removing packaging, etc.). these operations require the staffing of workplaces with small-scale mechanization, inventory, tools and transport devices.
The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization. The eggs passed through the ovoscope in sieves are kept in the first compartment of the bath in warm water for 10 minutes. if necessary, they are washed here with hair brushes. In the second compartment, the eggs are kept for 5 minutes in a 2% bleach solution. In the third compartment, the eggs are kept in a 2% solution of baking soda and in the fourth, they are washed with warm running water for 5 minutes. washed and dry eggs are separated from the shell, if necessary, the protein and yolk are separated on a special device.
Melange in jars is washed and thawed in the same baths for 2-3 hours at a temperature of 45 C.
Before kneading the dough, the flour is sifted in a separate room or directly in the dough mixing department, if possible away from other workplaces, so that finished goods do not get dusty (there are special sieves with oscillating and fixed sieves). Flour sieving equipment must have a local ventilation suction with a filter to remove dust. Flour is stored on wooden racks in bags and, as necessary, poured into the hopper of a sifting machine, while foreign impurities are removed and the flour is enriched with atmospheric oxygen. Flour can be sifted directly into a mobile bowl or plastic measuring cups with a lid.
The room for kneading dough is equipped with machines for kneading dough with bowls of various capacities. The dough is kneaded sequentially first with the shortest cycle - rich. Shortbread, puff, and then - yeast.
The inventory of the workshop is varied, since during molding and finishing it is required to ensure not only a beautiful appearance, but also the exact mass of products. For the design of confectionery, plastic or tin tubes are used, which are put into bags made of dense fabric, special syringes, aluminum or tin combs, and a number of other devices.
The dough portioning room is equipped as follows: a table, a dividing and rounding machine or a dough divider, a flour chest (under the table), a knife box (in the table), dial scales are installed. They also provide a place for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious operation of weighing and rolling each portion of the dough.
To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter, a refrigerator (where oil and dough are cooled in the manufacture of puff products) are used. Currently, a machine is used that not only rolls the dough of the required thickness into two strips, but also doses the filling between them and forms products.
The workplace for molding products is equipped with tables (with retractable chests for flour, tool boxes), wall racks.
For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater that is included with this drive. In addition, you need a separate table (or tables) for preparing eggs, pouring dough into sheets or forms. A special machine cuts the semi-finished biscuit into layers.
Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping boilers with a steam jacket or in stove-top boilers. A special table with drawers for storing tools is also needed, powder is sifted on it and other operations are performed.
For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a whipping machine. The table cover is metal with sides and two pipelines with cold and hot water are placed under it. One of the side boards, bordering on the overhead tray, is made removable.
The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating.
For frying pies in deep fat, special electric or gas deep fryers are designed. Shelves and a table with a mesh baking sheet are placed near the deep fryer (to drain excess fat). This compartment should have particularly good ventilation, since the decomposition of fats releases products that are harmful to health (acrolene, etc.).
Pastries and cakes are finished in special rooms or, in extreme cases, on separate production tables isolated from other workplaces. Tables are equipped with drawers for tools, a stand for strengthening pastry bags, a special tank for syrup (for soaking biscuit). The work of the confectioner is facilitated by stands that rotate on the axis, on which cakes are placed during finishing.
Baths with three compartments and a sterilizer are installed in the washing room for washing tools and inventory. Racks are located next to the washing baths. In large workshops, a machine is used to wash functional containers. Confectionery bags are dried in an electric dryer.
The most rational way to organize the work of a confectioner is in large workshops that produce confectionery semi-finished products in full assortment and in large quantities: different kinds dough, all kinds of fillings and such enterprises, there are ample opportunities for the mechanization of all labor-intensive work, and, consequently, for a sharp increase in production labor; machines and mechanisms are used at full capacity, product quality control is simplified, and the work culture is improved.
In large workshops, they form production lines for the manufacture of each type of semi-finished product, use small-scale mechanization and various devices in various areas.
Finished confectionery products are stored in the expedition, which is equipped with a refrigerator, racks, scales and production tables.
The shelf life of confectionery products is from 7 to 36 hours.
Finished products are transported in containers by special vehicles. Each tray must have a label indicating the name and quantity of confectionery products. Be sure to indicate the time of production and the name of the stacker.
The production plan determines the quantity and range of confectionery products. It is compiled taking into account the need for confectionery products, the qualifications of workers and the equipment of the workshop.
When working on the kneading machine, the safety guard must be lowered. It is impossible to load products into the tank of the dough mixing and whipping machine during the operation of the lever; Before turning on the mixer, check that the change bowl is properly attached to the platform. All machines included in the universal drive should be tested at idle before loading products.
When removing confectionery from the oven, the confectioner must wear special gloves. Exhaust devices should be installed above stoves and pans for frying pies.
3.2 Types and purposes of the equipment, inventory, tools used
The fish shop receives live, chilled, frozen and salted fish, non-fish products of the sea.
In large fish workshops, two technological lines are created - processing fish of partial species; processing of sturgeon fish.
Fish cleaning is carried out manually (with knives, graters, scrapers) or mechanically using a fish scaler on special production tables with sides.
Gutting of fish is carried out on special tables with a hole for collecting waste in the center. This eliminates the contamination of carcasses with non-food waste. Waste is sorted into food and non-food waste. The fins are removed with a fin cutter or a knife. In large workshops, the process of removing heads and tails is mechanized.
Fish carcasses and food waste are intensively washed in two-compartment baths using brushes. To remove juice losses and reduce microflora, cut fish by immersion for 5-6 minutes. in a 15% solution of table salt at a temperature of 4-6 C. After that, the head of the fish is removed with a chopper knife, the fins are cut off from the back and the fish is layered into links. The links are scalded in containers with water at a temperature of 80-90 C. After that, they are cleaned, washed and dried.
The harvesting fish shop is equipped with baths for thawing, soaking and washing fish, tables for cutting and cutting semi-finished products, refrigerators, a meat grinder or a universal drive with a set of interchangeable mechanisms, scales, and an aquarium for live fish. For cleaning use fish scalers, scrapers. There are knives, sieves, choppers, fish kettles with a grate, mortars, baking sheets, trays, marked boards, buckets.
The equipment is installed in accordance with the technological process of fish processing. When processing fish meat and fish shop use separate equipment and inventory.
The fish enters the shop frozen, salted and chilled. Factories - harvesting and fish processing plants supply semi-finished products from fish in the form of fillets, processed carcasses. In this case, only minor modifications are required.
The fish processing line at harvesting public catering enterprises is designed to perform the following operations: thawing frozen fish or soaking salted fish, cleaning fish scales, gutting, chopping heads and fins, washing and making semi-finished products.
Thaw the fish in air or in cold water (at the rate of 2 liters of water per 1 kg of fish), adding 10 g of salt to 1 liter of water to reduce the loss of minerals.
For cleaning and gutting fish, special tables on wheels with small sides along the edges are designed. The top of such tables is slightly sloping and inclined towards the center, where a hole is made for collecting waste. Gutting fish on sloping tables eliminates the contamination of the fillet with waste. Sometimes tables with a chute at one end are used. The scales are cleaned with mechanical or manual scrapers or graters. To remove mucus, some fish species are rubbed with salt or scalded, sometimes they are simply skinned. Fins and heads are cut off by special machines.
The processed fish is washed in tubs with two compartments. To drain water from the washed fish, sides of the baths are provided on both sides (washed fish cannot be squeezed out).
Fish semi-finished products sent to other enterprises are “fixed”, i.e. immersed in a 15% solution of table salt at a temperature of -4 to -6 ° C for 5 - 6 minutes.
The workplace for the preparation of semi-finished fish products is equipped with a special production table, scales, a set of chef's three knives, various boards, a set of spices and seasonings.
Ready-made semi-finished products are placed in special containers and transported on trolleys or racks to refrigerators.
Fish waste (heads, bones and fins) is used for cooking fish broths and preparing marinades, caviar and milk - for casseroles.
Waste standards for culinary machining each type of fish, as well as the norms for laying products with a gross weight, the output of semi-finished products with a net weight, must be hung on the wall near the workplaces.
In the fish shop small production, located in the same room, strictly delimit the processing lines of meat, fish and poultry, as well as inventory and tools.
Fish semi-finished products are perishable products, therefore, they require strict adherence to sanitary rules. The storage temperature of semi-finished products is from - 4 to + 6 ° С.
The operating mode of the fish shop is determined by production program. All work is carried out by cooks of III, IV and V categories, manufacturers semi-finished food III, IV and V categories and kitchen workers of the II category under the guidance of a foreman cook or shop manager.
Also in the fish shop should be:
a) preprocessing shop
b) hot shop
c) cold store
d) expedition
e) washing for washing tools and inventory.
The following rules must be observed: during work, remove and recycle waste in a timely manner, monitor the sanitary condition of the workshop and each workplace, thoroughly rinse and wipe all machines after work is completed, scald the cutting table with boiling water and cover it with salt.
Fish can be taken out of the bath only with special scoops. When cutting fish, the cook must wear a protective bib and a glove. Knives must have firmly fixed handles, sharp blades; musat should be with an eyelet on the handle.
Inventory and tools used in cooking:
Whipping machine MV-60 The machine is distinguished by the size and capacity of the barrel, which is 60 liters. Instead of a speed variator, a gearbox is installed in the machine: the latter serves to transfer movement from the electric motor to the working body, beater and change the speed of its rotation. It is possible to change the speed during operation thanks to the limit switch installed on it, which turns off the electric motor at the moment of switching the speed. From the gearbox, the movement is transmitted first by a gear-bevel gear, and then through the planetary mechanism to the beater.
PESM-4Sh is an electric sectional modulated cooker, installed at public catering establishments as an independent device or used as part of technological production lines. Before starting work, check the sanitary condition of the frying surface of the pallet plate and the oven, the reliability of grounding, the serviceability of the package switches. The burners must be on the same level in a strictly horizontal position and have a smooth surface without cracks. Stoveware should have a thick, flat bottom that fits snugly against the surface of the stove. The liquid that has fallen on the pan is removed because, evaporating, it moistens the insulation of the burner, which leads to rapid overheating. When frying, the burners are turned on for strong heating for 60 minutes, before starting work. Frying is carried out at low or high heat, after finishing work, turn off the burners using the package switches and disconnect the stove from the mains. Do not leave the stove unattended. (See Attachment)
Baking cabinet ESH-3M - has three baking chambers, in each of which two confectionery sheets are installed simultaneously along the width. The chambers are heated by heating elements installed in the upper and lower parts. The upper and lower heating are switched on separately by two package switches for three power levels. To automatically maintain the set temperature in the chambers (within 100-3500), there are thermostats. A signal lamp is installed next to the thermostat, which turns off when the chamber is heated to operating temperature. Before turning on the cabinet, check its sanitary and technical condition. After that, the thermostats are set to a certain temperature and the cabinet is turned on for quick heating to maximum power. When the set temperature is reached, the chambers are loaded with products and the electric heaters are switched to medium or low heat. To reduce power consumption and improve the operation of the cabinet, it can be turned off every hour for 10 minutes. When loading and unloading trays with products, care must be taken, because. the inner walls of the chamber and the door are heated to a high temperature. (See Attachment)
Cabinets are designed for short-term storage of products and ready meals. The main cabinet is a metal frame lined with aluminum sheet on the inside and painted steel sheets on the outside. Thermal insulation is placed between the sheets.
The case refrigerating TO-530 consists of the cooled chamber. Access to the chiller is through a hinged door and an easily removable guard. When the door is opened, the lamp illuminates the cooled volume. Products are placed on lattice shelves. Maintaining the set temperature in the cooled volume is carried out using a manometric thermometer.
The dough mixing machine TMM-1M consists of a cast-iron base plate, a housing, a kneading lever with a blade and a drive mechanism. The machine has 3 interchangeable bowls with a capacity of 140 liters each. The working body of the machine is a kneading lever - a rod bent at an angle of 118 degrees and having a blade at the end. The products loaded into the bowl are intensively mixed due to the movements of the kneading lever in the simultaneous rotation of the bowl around its axis, forming a homogeneous mass saturated with air. (See Attachment)
Gastronomic knives are used to cut food by hand. Boiled meat and fish products are cut on production tables. Before decorating jellied dishes, prepare products and decorate them using the following equipment: knives for carving and curly cutting vegetables, cuttings various shapes and others. To form chebureks, a toothed cutter is used. For brewing dough, inventory is used (veselka, whisks)
1. Veselka for stirring confectionery masses;
2.Shovel for placing the cake in boxes;
3.Shovel for laying cakes from sheets into spoons;
4. Spoon for crumbly cereals;
5. Pastry tongs.
3.3 Equipment operation rules and safety precautions
General safety requirements
1. Men and women who have reached the age of 18 and have been trained in their specialty are allowed to work as a cook.
2. At the workplace, the employee receives an initial briefing on labor safety and passes:
internship;
Training in the device and rules of operation of the equipment used;
Sanitary and hygienic training;
Checking knowledge on electrical safety and
Use of equipment powered by the electrical network;
Theoretical knowledge and acquired skills of safe ways of working.
1. Prepare the workplace for safe work and check:
* the presence of water in the water supply network, serviceability and terms of branding
pressure gauges, no equipment leaks;
* serviceability of electrical equipment and other equipment;
* operation of local exhaust ventilation.
Safety requirements during work:
1. To prevent harmful substances from entering the air of industrial premises, the following should be done:
* observe the technological processes for the preparation of culinary products;
* operations for sifting flour, starch, etc. to be carried out at specially equipped workplaces.
2. Loading (unloading) products into the microwave oven to produce after the appropriate signal about its readiness for work. Heat treatment of products should be carried out in a container designed for this purpose. Do not turn on the microwave device with the back panel and the working chamber door open. Open the door of the working chamber after turning off the heating.
3. Cook food with closed lids.
4. When using the equipment, use the precautions specified in the documentation for this equipment.
5. To prevent the adverse effects of infrared radiation on the body, the employee must:
* fill the working surface of the stoves with dishes as much as possible, turn off the sections of electric stoves in a timely manner or switch them to a lower power;
* do not allow the electric burner to turn on at maximum and medium power without loading.
6. Do not allow liquid to get on heated burners of electric stoves; fill no more than 80% of the volume on cookware.
7. Do not exceed the pressure and temperature in thermal devices above the limits specified in the operating instructions.
8. Monitor the presence of draft in the combustion chamber of the gas-using installation and the readings of pressure gauges during the operation of equipment operating under pressure.
9. Keep a safe distance when opening the steamer chamber door to prevent burns.
10. Turn on the conveyor oven for frying semi-finished meat products only with the ventilation turned on and working properly.
11. Install and remove trays with semi-finished products, open the side doors of the oven only after the conveyor has completely stopped.
12. Put boilers and other kitchen utensils on a stove that has a flat surface, sides and enclosing handrails.
13. Place semi-finished products on heated pans and baking sheets with a movement “away from you”, move the dishes on the surface of the stove carefully, without jerks and great effort, open the lids on stove dishes with hot food carefully, moving “towards you”.
14. Do not use on stove-top boilers, pans and other kitchen utensils that have a deformed bottom or edges, loose handles or without handles.
15. Before transferring to a stovetop boiler with hot food, first make sure that there are no foreign objects and that the floor is slippery along the entire transportation route.
16. Warn nearby employees about the upcoming movement of the boiler.
17. Remove the boiler with hot food from the stove without jerking, being careful, together, using dry towels or mittens. The boiler cover must be removed.
18. When moving the boiler with hot food, it is not allowed:
* fill it more than 3/4 capacity;
* press the boiler to yourself;
* hold a knife or other tool in your hands.
19. When transporting boilers with food, use serviceable carts with a lifting platform, move carts, mobile racks in the direction “away from you”.
20. Use special inventory supports when installing baking sheets, boilers and other containers for storing food.
21. Cut onions in a fume hood.
22. Depending on the type and consistency of the cut product, use different chef's knives, and when slicing vegetables, use special carving knives.
23. When working on distribution, you must:
* make a complete set of dinners on trays at a minimum
conveyor belt speed;
* monitor the presence and level of water in the electric bain-marie bath for
second courses, do not allow it to boil strongly;
* remove baking sheets from food warmers carefully, without jerks and great efforts;
* turn on the thermostat in the electrical network only if there is liquid in the loading bath;
* drain the water from the boiler only into the dishes installed on the stand at the tap.
24. In order to prevent emergency situations in the event of a malfunction of safety, regulation and automation devices, it is necessary to turn off the equipment and disconnect it from the electrical network.
Safety requirements in emergency situations
1. Tidy up your workplace, throw out the trash.
2.Immediately turn off the pressure equipment when the safety valve is triggered, steaming and water leaking.
Safety requirements at the end of work
1. Switch off the pressure equipment immediately.
2. Do not cool the heated surface of the stove, frying pan and other heating equipment with water.
3. Before disconnecting from the electrical network, first turn off all burners and the electric stove cabinet.
IV. Technological part
4.1 Chemical composition and nutritional value of products
Pike is a freshwater predatory fish, the length of the fish can reach up to 1.5 m, and weight - more than 50 kg. Pike meat is bony, with no pronounced smell of mud, is a dietary product, as it contains up to 3% fat and up to 20% protein. Pike caviar has small grains of a greenish-yellow hue and is a delicacy product. These fish belong to the category of commercial fish and are sold both fresh, chilled, frozen, and in the form of semi-finished products (fillets, individual parts).
Fish and many non-fish marine products occupy an important place in human nutrition. Stuffed pike belongs to Jewish cuisine. Fish meat has a delicate texture, is more easily absorbed by the body than animal meat, and is quickly boiled soft. Fish contains proteins (from 18--22%), fats, mineral salts, extractives, vitamins A, D, B1, B2 and PP. In total, 85% of complete proteins are in the muscle tissue of fish. Incomplete proteins (about 15%), mainly collagen, are found in connective tissue. In addition, the composition of proteins includes extractive (water-soluble) substances that are very important for the processes of digestion of food. They excite appetite, are quickly absorbed by the intestines and enhance the activity of the alimentary canal. Extractive substances give culinary products, and especially broth, a pleasant taste and aroma. The nitrogenous substances of fish meat are absorbed 10% more fully than the nitrogenous substances of beef meat. The fish contains fat (from 0.3 - in pike perch to 30% and above - in eels, lampreys).
The amount of fat in the meat of various fish depends on the species, age, sex, place of catch, fish food, reservoir, season, etc. Fat in the body of fish is unevenly distributed, for example, cod has 10% fat in muscles, and liver - 65%. The composition of fish oil includes substances such as cholesterol, which is important for metabolic processes, phosphatides, necessary for the development and growth of the human body. Minerals make up about 1-1.5% in fish meat. Their importance in nutrition is very high, as they take part in the formation of new cells of muscle and nerve tissues. A distinctive feature of the mineral composition of fish, especially marine fish, is the high content of iodine, which is necessary for the normal functioning of the thyroid gland. The primary processing of fish is carried out in the following sequence: thawing frozen fish, soaking salted fish, cutting.
Pike can be salted, smoked, stewed, fried both in a pan and on the grill. There are about 60 recipes for various pike dishes. The most famous is stuffed fish - this is in the tradition of Jewish national cuisine. Pike is a medium-sized fish, it is lean. In terms of taste, pike is in the first place. Pike is a very delicate and low-fat fish, with a fat content of less than 1%. Pike is used in medical and dietary nutrition. The biological value of fish proteins is superior to meat proteins. Fish is very well absorbed by the body. You can cook many delicious dishes from pike.
Nutritional value per 100 g of pike fish product:
Proteins - 18.4 gr
Fats - 1.1 gr
Water - 79.3 gr
Saturated fatty acids - 0.2 g
Cholesterol - 62 mg
Ash - 1.2 gr
Calorie content - 84 kcal
vitamins
Vitamin - PP3.5 mg
Vitamin A - 0.01 mg
Vitamin A (RE) - 10 mcg
Vitamin B1 (thiamine) - 0.11 mg
Vitamin B2 (riboflavin) - 0.14 mg
Vitamin B6 (pyridoxine) - 0.2 mg
Vitamin B9 (folic) 8.8 mcg
Vitamin C - 1.6 mg
Vitamin E (TE) - 0.7 mg
Vitamin PP (Niacin equivalent) - 6.6 mg
trace elements
Iron - 0.7 mg
Zinc - 1 mg
Iodine - 50 mcg
Copper - 110 mcg
Manganese - 0.05 mg
Chromium - 55 mcg
Fluorine - 25 mcg
Molybdenum - 4 mcg
POTATO - a potato tuber is covered on top with a skin consisting of cork. Eyes (buds) are located on the surface of the skin. The pulp of the tuber consists of several layers (root, ring of vessels, core), the cells of which are filled with grains of starch. The potato tuber contains an average of 25% dry matter, of which starch is the main one (18%). In addition, there are nitrogenous substances (2%), sugar (1.5%), minerals (1%), such as sodium, potassium, calcium, phosphorus, iron, fiber (2%), organic acids (0.1% ), up to 20 mg% of vitamin C and a small amount of vitamins B1, B2, B3, PP, E, K, U. The energy value of 100 g of potatoes is 83 kcal or 347 kJ. The nutritional value of potatoes is high due to the high content of starch.
CARROT - it contains a lot of sugar in the form of glucose (6%), minerals in the form of salts of iron, phosphorus, potassium, trace elements. Especially other carotene (up to 9 mg%), which in the human body are converted into vitamin A.
ONION - onions contain up to 6 mg% of essential oil, sugar up to (9%), vitamins C, B1, B2, B6, PP and folic acid, minerals (calcium, phosphorus, potassium, sodium, magnesium, iron) nitrogenous substances (up to 1.7%). Bulb onions must be ripe, healthy, dry, clean, whole, uniform in shape and color. The diameter of the bulb is not less than 3-4 cm. Storage: onions are packed in coolies and nets, bags of 30 kg. On the P.O.P. Bulb onions are stored for up to 5 days at a temperature of 3 degrees and a relative humidity of 70%.
GREEN ONION - this onion is obtained from small onions (sevka) or seeds by growing in open ground, greenhouses, greenhouses. Green onion (onion-feather) contains up to 30 mg% of vitamins C and 2 mg% of carotene. This onion is widely used in cooking or fresh.
SALT - edible table salt is crystalline sodium chloride. Salt has a white color with a grayish-yellow or bluish tint in grades 1 and 2, the taste is purely salty, there is no smell. When potassium iodide is introduced into the salt, a slight smell of iodine is allowed. Mass fraction moisture in boiled salt extra grade 0.1%, in premium grade 0.7%. Edible table salt rock, self-planting and gardening is produced ground, seeded, and according to the size of the grains it lasts for numbers - 0,1,2,3. Store salt in dry rooms with a relative humidity of no more than 75%.
PEPPER is the fruit of a tropical plant, it is black, allspice, white and red. The color of the pepper is black-brown, the surface is wrinkled, the diameter of the grains is 3.5-5 mm. Peppers are valued for their essential oil and piperine alkaloid content. The best pepper is hard, heavy, sinking in water and dark, without a gray coating.
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.
FLOUR - is a powdered 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, digestibility is high.
MILK is one of the most important food products. It contains more than 200 easily digestible substances necessary for human life, including proteins, fats, carbohydrates, minerals, vitamins. All components are well balanced, so they are easily and completely absorbed by the human body. Milk contains water 85 - 89%, proteins 2.8 - 4%, fat 2.9 - 6%, milk sugar residue from 10 to 15. Energy value 100 gr. milk with a fat content of 3.2% - 58 kcal or 243 kJ.
CREAM BUTTER - produced from cream, it contains up to 82.5% fat, vitamins A, D, E. The oil should be free of foreign odors and tastes, with a uniform color (from white to cream). Not polluted by agricultural pests.
FLAVORS AND AROMATIC SUBSTANCES: food acids - tartaric, citric, lactic, malic; natural essential oils; essences - synthetic flavors. In addition, the confectionery industry uses chemical baking powder, gelling agents, emulsifiers, food colorings, preservatives, etc.
4.2 Primary processing of products
Root carrots must be whole, fresh, clean, not withering, not polluted, not cracked, free from diseases and damage from agricultural pests. When storing carrots, boxes, baskets with a capacity of up to 20 kg are used, they are laid loosely.
Onion - must have a ripe, healthy, dry, clean, whole, uniform in shape and color bulb. The diameter of the bulb is not less than 3-4 cm. Storage: onions are packed in coolies and nets, bags of 30 kg. On the P.O.P. Bulb onions are stored for up to 5 days at a temperature of 3 degrees and a relative humidity of 70%.
Butter - if the surface of the butter is dirty or covered with mold, then it is cleaned. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves taste, enhances their aroma. It is recommended to store the oil at a temperature of 2 - 40 C in a dark room in a carefully closed container; under the influence of light and oxygen in the air, the oil deteriorates.
Eggs - Table eggs, depending on the method and period of storage, are divided into fresh, refrigerated and limed. An egg consists of a shell, yolk and protein. Eggs are stored in a clean and cool room at a relative humidity of 80% for no more than six days. Before use, the eggs are washed in mesh buckets with warm water. Heavily contaminated eggs are washed with a soft brush or rubbed with salt. After washing, the eggs are disinfected with a 2% bleach solution for 5 minutes, washed in a 2% soda solution and rinsed in running water.
Milk should be white with a yellowish tint, without foreign tastes and odors. Before use, the milk is filtered through a sieve with 0.5 mm cells. Store milk in refrigerators at a temperature not higher than 80 C and not lower than 00 C for no more than 20 hours. All types of milk must be pasteurized.
4.3 Cooking technology. Requirements for the quality of ready meals
In stuffed form, pike perch, pike, and carp are most often prepared. The fish is stuffed as a whole and in portioned pieces of a round shape. As minced meat, a specially prepared cutlet mass of improved composition is used. Fish can also be stuffed with dumplings. For stuffing in general, it is recommended to use chilled fish, and pike - live, since the skin of frozen fish is torn.
Pike for preparation for stuffing as a whole is cleaned of scales so as not to damage the skin, washed, cut the skin around the head with a sharp knife, carefully bend it and remove it from the carcass with a "stocking". The flesh of the fins is cut inside with scissors, the end of the vertebral bone at the tail is broken so that the skin remains with the tail. The fish is cut into clean fillets.
The mass for stuffing per 1000 g of fish pulp includes: wheat bread without crusts - 100-150 g, milk 300 g, butter or margarine - 100 g, browned onions - 100 g, egg whites - 2 pcs. , salt - 20 g, pepper - 1 g.
White bread is soaked in milk, fish flesh is cut into pieces, combined with bread and passed through a meat grinder. Then browned finely chopped onion, salt, pepper, fat are added and again passed through a meat grinder. Raw eggs or egg whites are introduced into the resulting mass and mixed well until a lush homogeneous mass is obtained (you can prepare the mass with the addition of finely chopped garlic or mushrooms).
The pike skin is filled with the prepared mass so that it takes the form of a fish. The stuffing is stuffed tightly, and a puncture is made at the tail to remove trapped air. The head is attached to the fish or sewn with a needle and twine. The fish is wrapped in gauze, parchment or foil, can be tied with twine, then placed on the grate of a fish boiler or in a deep baking sheet.
If the pike arrived in the form of a gutted carcass, then it is flattened and the skin is removed from both fillets. Then a mass is prepared from the pulp of the fish. The skin from one fillet is laid out on moistened gauze (or foil), minced meat is placed on it along the entire length, which is covered on top with the skin from the second fillet. By connecting the ends of the gauze or rolling the foil, the fish is formed into a roller, the ends are tied with twine or twisted. Used for indulgence.
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The value of fish dishes and side dishes in nutrition, their design and vacation. Classification and types of heat treatment of fish, quality requirements and shelf life of finished dishes. Raw materials used, production technology and evaluation nutritional value fish dishes.
It is no secret that fish and all kinds of dishes from it are special products and require proper storage, which means that specific equipment is required that can provide optimal conditions for storing such dishes, defrosting and further heat treatment.
The special attraction of fish lies in the fact that in our time industrial production food, it remains an exclusively natural product that has not experienced any influences of genetic engineering. The variety of fish species is also impressive, different in taste, nutritional value, fat content, and so on. First of all, it is this variety that determines the specifics of the storage of fresh-frozen or chilled fish.
Concern Electrolux in the group refrigeration equipment sells special versions of refrigerated cabinets with a volume of 400 liters for storing seafood and fish. These versions are characterized by a very special range of operating temperatures ranging from - 6 C to + 6 C.
This temperature regime is designed for the storage of fish species that differ in the degree of fat content. All refrigerated cabinets are equipped with deep plastic containers with a false bottom made of stainless steel.
The next stage of work is working with freshly frozen fish or seafood. Known methods of defrosting products in refrigerators at a temperature of +3C have a number of disadvantages. First of all, this is the duration of the process: it can take a day to defrost using the traditional method. In this case, the product loses a large amount of natural moisture. In 2003, the Electrolux concern developed and launched a completely unique pulse-steam defrosting apparatus. None of the competing companies have analogues of such a device.
The device is a cabinet equipped with a boiler, where frozen food is loaded in gastrocontainers. During the defrost cycle, low-temperature steam is supplied from the boiler to the chamber in an impulsive mode. Thanks to this technology, when the cabinet is fully loaded (10 gastrocontainers), the defrosting process takes about 5 hours. But the result is much more impressive. Regular injection of low-temperature steam prevents the evaporation of the natural moisture of the product, which allows it to maintain its original consistency. After such a defrosting cycle, it is almost impossible to distinguish large-sized or whole fish from fresh fish: drops of fish oil appear through the scales, and the tissue itself retains 95% of all its taste and organoleptic properties!
It should be noted that the use of steam is an ideal technique for this category of products, both when defrosting them and when preparing various dishes.
Since 2003, the Electrolux concern has been offering steam-convection ovens for the correct heat treatment of fish, in which a number of patented innovative devices are installed. First of all, this is the air-o-clima high-precision steam saturation control system, with which you can set the required percentage of moisture in the total volume of hot air circulating in the chamber. For the first time, a lambda probe is used as a sensor for these purposes, similar to that installed in the engines of Mercedes and Volvo cars. The lambda probe reacts only to oxygen, steam is not oxygen, therefore, everything that is not oxygen is steam.
The introduction of the air-o-flow system also contributes to high-precision measurement. It not only provides the furnace with a constant supply of fresh heated air from outside, but also contributes to the most uniform distribution of turbulent flows throughout the entire volume of the chamber.
To work with large-sized products, including fish steaks, the new Electrolux ovens are equipped with a temperature probe with 6 sensors. The probe reading is always accurate, no matter how correctly it is placed in the core of the product, because of all the temperature readings measured by the electronics, only the lowest is taken into account.
As a result, fish dishes that have undergone the defrosting process and cooked on the new equipment of the Electrolux concern have such appearance, taste properties and aroma that they practically do not differ from fresh fish and seafood dishes.
V.R. Stepanov
Director of the professional direction of Electrolux in Russia
"Cooking fish dishes" - Organization of the workplace. Heat treatment methods. Requirements for the quality of finished dishes. Culinary secrets. Add salt, pepper. Roll. Preparation of dishes from fish cutlet mass. Rarity. Fashionistas. Chile. They were brought to Russia under Peter. Meatballs. Why can't you use a wet towel? Today.
"Fish dishes" - Sea bass baked in bacon. Pour in syrup or honey. In a bowl, mix olive oil and soy sauce. Add lemon juice. Place the fish pieces in a bowl and pour over the marinade. Cut the fish into fillets without skin and bones. Cooking method. Then transfer the pieces of fish to a refractory dish, pour the marinade. Enjoy your meal.
"Fried fish" - The meaning of fish dishes. Fried fish. Equipment for frying fish. Side dishes. Cooking dishes from fried fish in the main way and deep-fried. Sauces. Workshops for preparing hot fish dishes. Assortment of dishes. Fixing the material. Cooking fried fish dishes in the main way. Fish fried in dough.
"Cooking fish" - Salted fish. Mineral composition of fish products. Sea bass. Primary processing of fish. Requirements for the quality of ready meals. Safety regulations. Preparation of fish and seafood dishes. Fish. Admission. Everything about fish is good. Fish with vegetables. Tools and fixtures. Bake until golden brown.
"Cutting fish" - Obtaining a clean fillet. Fish cleaning mechanism. Whole fish processing. Removal of costal bones. Top fillet. Fillet types. Cutting fish. Processing (cutting) of scaly fish. Fins. Filleting fish. Fillet. The mass of processed fish. The process of cutting fish. Portion pieces.
"Fish dishes" - About fish. Norway. Fish dishes in national cuisine. Vegetable oil. Cups of finely chopped celery. 4 fillets of slightly salted Norwegian herring. Fish meals. Cooking method. Italy. Greece. Problem. Spain.
In total there are 7 presentations in the topic
The technological process of preparing a large range of products from meat and fish is carried out on a variety of machines and mechanisms.
The beginning of production is the primary processing of raw materials on washing and cleaning machines, as well as cutting frozen blocks and ready-made semi-finished products.
One of the main technological operations for processing meat and fish raw materials in food production is its grinding. Depending on the type finished products Grinding can be conventionally divided into coarse, medium and fine.
For coarse grinding, cutting machines are produced.
Medium grinding is carried out with the help of tops, meat grinders and cutters.
Colloidal mills, emulsifiers, disintegrators and homogenizers are designed to produce fine minced meat.
Meat cutting machines and bacon cutters have different design solutions, but the fundamental arrangement of the cutting unit is the same for all types of machines (Fig.).
Rice. Schematic diagram of the cutting unit of the meat and fish cutting machine: 1 - drive shaft; 2 - sickle-shaped knife; 3 - eccentric; 4 - fork; 5 - knife frames; 6 - lamellar knives; 7 - axis; 8 - angle lever; 9 - pusher; 10 - feed box
The cutting mechanism consists of flat knives fixed in knife frames and a planetary (sickle-shaped) knife. The planetary knife is splined to the main shaft of the machine and is used for transverse cutting of raw materials previously cut in the longitudinal direction by flat knives.
The block of flat knives is made in the form of a body and two perpendicular frames with a set of knives. Thanks to the eccentrics, the knives reciprocate and cut the meat in the direction of its supply.
The grinding of frozen meat blocks is carried out on various block cutters of domestic and foreign production, the principle of operation of which differs mainly only in the force effect of the working bodies on the product of guillotine, rotary, milling or combined mechanisms.
The guillotine mechanism consists of a fixed knife, rigidly fixed on the frame, and a movable knife, mounted in a rigid frame, reciprocating. The guillotine mechanism cuts the frozen block into layers 25 ... 55 mm thick.
The rotary mechanism is a rotating drum, on the outer surface of which flat knives are installed. The knives cut off pieces of meat in the form of shavings from the block, which enter the trolley located under the drum.
The milling grinding mechanism consists of two shafts rotating towards each other with a set of flat cutters. The meat block under the action of its own mass enters the zone of rotating cutters, where it is captured by cutters and crushed.
Combined mechanisms designed for bilateral grinding of frozen blocks are a combination of block cutters and tops.
Tops represent an extensive group of machines for medium grinding of meat raw materials. These machines usually carry out the primary grinding of the product before its further production.
To move the meat in the working chamber, feed it to the knives and push it through the knife grates, a rotating auger with a pitch of turns decreasing towards the product unloading is used.
The cutting mechanism of the top consists of a fixed scoring grid, rotating cruciform knives, fixed knife grids with holes of different diameters and a clamping nut. Main technological parameter top is the size (diameter) of its lattice. Various brands of machines have a size from 82 to 200 mm, which is included in the marking with the last two digits (K7-FVP-82; K6-FP-120).
The degree of grinding meat on the top and its productivity depend on the size of the holes in the outlet grate and the number of cutting pairs (lattice - knife). With a slight degree of grinding (16 ... 25 mm), one pair is enough - the top is assembled with one knife and one grate; with finer grinding (2 ... 3 mm), the number of cutting pairs is increased.
For cutting frozen meat and fish products, an MRZP machine is used (Fig.).
Rice. Machine for cutting frozen products MRZP: a - general view; b - kinematic diagram; 1 - supports; 2 - body; 3 - driven coupling half; 4 - leading coupling half; 5 - knife; 6 - traverses; 7 - connecting rod; 8 - guide bars; 9 - cast iron column; 10 - crank shaft; I - lever; 12 - switching mechanism; 13 - sliding key; 14- slider; 15 - product; 16 - marzan; 17-table; 18- worm gearbox; 19 - belt drive; 20 - engine; 21 - crank
The working bodies of the machine are a crank mechanism, a slider with a knife, and a control panel.
When the machine is in the non-working position, the driving and driven coupling halves are opened by the action of the electromagnet on the spring mechanism. When the machine is turned on, a sliding key connects both coupling halves with a spring mechanism and the movement from the drive through the crank mechanism is transmitted to the slider, which along with the knife goes down along the guides and cuts the product. In this case, the knife rests against the marzan (lining under the blade) inserted into the groove of the body, and then takes its original position.
The limiting dimensions of the cut product are 180x380 mm. To avoid injury, the machine is turned on by simultaneously pressing two buttons.
for cutting semi-finished meat products such as azu, goulash, barbecue, as well as lard use the M6-FRD machine. The machine consists of a welded frame, to which assembly elements and parts are attached: planetary knife; block of flat knives; bunker; main shaft; right and left eccentric shafts; mechanical blocking; neck and electrical equipment.
The meat is fed into the cutting zone and pressed with the help of a hydraulic cylinder, the operation of which is synchronized with the operation of the sickle-shaped disc knife. The length of the cut pieces is regulated by a special device, the size of the pieces is related to the size of the knife frames. The machine set includes frames of the following sizes: 6x6; 12x12; 16 x 16; 24x24 mm.
For cutting small-sized meat and fish semi-finished products, a machine of the A-FLR / 2 type is used (Fig.).
Rice. Machine for cutting semi-finished meat products: 1 - feeding conveyor; 2 - tension device; 3 - casing; 4 - chain drive of the feed conveyor drive; 5 - feed conveyor drive; 6 - drive mechanisms for longitudinal and transverse cutting of the product; 7 - mechanism for transverse cutting of the product; 8 - conveyor for product withdrawal; 9 - sensor for switching on the mechanism for transverse cutting of the product; 10 - casing; 11 - product slitting mechanism
The machine consists of a feeding conveyor, a mechanism for cutting meat and fish raw materials, a conveyor for removing the product, and a frame.
The feeding conveyor has a chain plate structure with vertical stops, between which the raw material is placed.
The raw material cutting mechanism consists of lamellar and circular knives. Lamellar knives are fixed in two knife frames, reciprocating in mutually perpendicular planes. The circular knife performs a complex movement in a plane perpendicular to the supply of raw materials to the blade knives. The command to cut off the product with a circular knife is given by a special transverse cutting enable sensor.
The raw material is loaded into the feeding conveyor, which delivers it to the knives. Lamellar knives cut the product into sticks. Dimensions cross section blocks are determined by the distance between the knives within the framework.
When leaving the cutting zone of blade knives, the product acts on the sensor, which activates the transverse cutting mechanism. The length of the bars is set using sensors. The cut raw material enters the discharge conveyor, and the sensor occupies its original position. In the future, the cycle is repeated.
Machine capacity 250 kg/h; feed conveyor speed 0.02 ... 0.03 m/s; outlet 0.09 ... 0.13 m/s; frequency of rotation of the disk knife 230 min -1 ; rated power of the electric motor is 2.8 kW.
At catering establishments for medium grinding of meat and fish raw materials, meat grinders of various types are used, the digital marking of which indicates the diameter of the knife grate in mm.
On fig. the constructive scheme of the meat grinder MIM-500 is given.
Rice. Structural scheme of the MIM-500 meat grinder: a - general view; 1 - base; 2 - gearbox drive shaft; 3 - housing of the working chamber; 4 - sleeve; 5 - a set of cutting tools; 6 - auger finger; 7 - union nut; 8 - auger; 9 - fence; 10 - pusher; 11 - loading bowl; 12 - gearbox; 13 - lining; 14 - V-belt transmission; 15 - electric motor; 16 - ejector; 17 - handle; b - kinematic diagram; 1 - V-belt transmission; 2 - gear cylindrical reducer; 3 - auger; c - cutting tools
The main working body of the machine is the cutting mechanism, which consists of four bladed knives, fixed scoring and knife grids. Four-bladed knives have cutting planes that form eight blades. The replaceable knife grid has three holes with diameters of 3.5 and 9.0 mm.
The working chamber on the inner surface has deep screw channels to prevent sticking of the product. Promotion of raw materials in the mechanism is carried out by a screw with a decreasing pitch. The machine body contains a drive consisting of a 2.2 kW motor, a belt drive and a single-stage gear reducer. Machine capacity 500 kg/h, auger speed 200 rpm.
Meat grinder MIM-105M in its design and principle of operation is similar to MIM-500, but has a lower capacity.
At catering establishments, desktop meat grinders of the MIM-82M, MIM-250, MIM-82, M2 (764) types are widespread. Their fundamental difference lies in the design and individual technical characteristics.
Meat grinder MIM-82 consists of a working chamber and a drive. The loading bowl has a fuse with a pusher. The drive consists of an electric motor and a two-stage spur gearbox.
In the production of food, meat grinders of the MS2-150, MS2-70, MMP-N-1, UMM-2 types are also used, which are replaceable actuators for universal kitchen machines PM-1.1; PU-06; P-N; UMM-PV; PUVR-04.
On fig. some types of meat grinders of universal kitchen machines are shown.
Rice. Meat grinders of universal kitchen machines: a - meat grinder MS2-70; b - meat grinder MMP-N-1; c - meat grinder UMM-2
The quality of grinding and the performance of meat grinders depend on the condition of the cutting tool. Its restoration is carried out by lapping. The side of the knife blade is sharpened on a grinding machine.
In recent years, the domestic industry has launched the production of high-quality meat grinders M8M, 8MM, M6M, 6MM, M4M, 4MM for shops, cafes, restaurants, canteens. Specifications this equipment are given in table.
| Specifications | M8M | 8MM | M6M | 6MM | M4M | 4MM |
| Productivity, kg/h | 250... | 300... | 250... | 300... | 250... | 300... |
| 300 | 350 | 300 | 350 | 300 | 350 | |
| Lattice diameter, mm | 70 | 82 | 70 | 82 | 70 | 82 |
| Installed power, kW | 1,1 | 1,1 | 0,75 | 0,75 | 1,1 | 1,1 |
| Hopper capacity, l | 6 | 6 | 6 | 6 | 10 | 10 |
| Supply voltage, V | 380 | 380 | 380 | 380 | 380 | 380 |
| Overall dimensions, mm: | ||||||
| length | 550 | 550 | 660 | 660 | 700 | 700 |
| width | 300 | 300 | 440 | 440 | 500 | 500 |
| height | 600 | 600 | 450 | 450 | 450 | 450 |
| Weight, kg, no more | 70 | 70 | 46 | 46 | 68 | 68 |
The special design and material of knives, as well as gratings, ensure continuous multi-shift operation of meat grinders without resharpening the tool. A set of grates allows you to vary the degree of meat grinding.
The use of an optimally shaped screw, obtained as a result of computer simulation, in combination with other strictly calculated design indicators, ensures the most reliable and productive operation with low energy consumption.
Along with domestic equipment, meat grinders are used in catering establishments. imported production firms FAMA - Italy, MKN - Poland, MTR - Great Britain, etc. Their compact design is combined with high productivity and ease of use. As a rule, they are equipped with self-sharpening knives, and the hopper corresponds to international standards security.
Rice. Mechanism for cutting meat into beef stroganoff MBP-11-1:
a - general view; 1 - body; 2 - knife shaft; 3 - damper; 4 - comb; 5 - pusher;
b - disk cutter
Replaceable actuators of universal drives P-N, PU-06 are mechanisms for cutting meat into beef stroganoff MBP-11-1 (fig.), Meat looseners MS19-1400 and MRP-P-1.
Rice. Mechanism for cutting meat into beef stroganoff MBP-11-1: a - general view; 1 - body; 2 - knife shaft; 3 - damper; 4 - comb; 5 - pusher; b - disk cutter
The working body of the MBP-11-1 mechanism is a package of knife disks. The meat supplied by the pusher is cut into slices and falls into a substituted container. The speed of the shaft with knife cutters is 80 rpm, the mechanism operates from a phase voltage of 220 V.
The device and principle of operation of the mechanisms MC19-1400 and MRP-11-1 are similar to the stationary meat ripper MRM-15 (Fig.).
Rice. Meat loosener MRM-15: a - general view; 1 - machine body; 2 - cover; 3 - carriage; 4 - reducer; 5 - V-belt transmission; b - gearbox housing; 7 - electric motor; 8 - microswitch; 9 - socket; 10- fork; 11 - capacitors; 12 - cord; 13 - bed; b - kinematic diagram; 1 - belt drive; 2 - worm pair; 3 - cylindrical pair; 4 - packs of cutters
The meat loosener consists of a housing, a drive and a working body. The drive includes an electric motor with V-belt transmission and a worm gear. The movement of the disc serrated knives is transmitted through a serrated cylindrical pair. The knife packs rotate in opposite directions. Portion pieces of meat entering through the loading device are cut (loosened) on both sides.
Machine productivity 1800 pieces/h; speed of the working shaft 90 min -1 ; electric motor power 0.27 kW; phase voltage 220 V; overall dimensions 500x260x390 mm.
A set of machines for portioned pieces of meat MRPP-2000 has been developed and implemented for the centralized production of culinary products.
For grinding, mixing, cutting, kneading, emulsifying and vacuuming minced meat, cutters K-45 KB, VK-125 are used.
Cutters are used for the final grinding of meat that has previously been processed on tops to obtain finely chopped meat raw materials, minced meat, pate mass and other similar products.
Fine grinding of meat on the cutter is achieved by cutting it with rapidly rotating sickle-shaped knives in a bowl rotating around a vertical axis. The bowl can be open or sealed. In the latter version, the operation is called "cutting under vacuum".
On fig. the kinematic diagram of the cutter is given, which characterizes the principle of operation of the machine.
Rice. Kinematic diagram of the cutter: 1 - electric motors; 2 - V-belt drives; 3 - gearboxes; 4 - bowl; 5 - unloader plate; 6 - cutter head; 7 - knife shaft
The receiving bowl is driven by an electric motor through a V-belt drive and a worm gear. The cutter head, cantilevered on a cutter shaft mounted in rolling bearings, rotates from the electric motor through a V-belt drive.
The finished product is unloaded using a device, which is a plate mounted on a shaft that rotates from an electric motor through a gearbox.
Meat mixers are used to mix minced meat and fish with all the components provided for in the recipe.
The domestic industry produces a number of mixers of various capacities, differing in the design of individual units, but working on the same principle. The main working body of the machines is one or two rotating shafts with blades, which evenly mix the minced meat, saturating it with air. The mixing process, as a rule, does not exceed 60 s.
For public catering enterprises, the most acceptable in terms of productivity and power consumption are meat mixers FM-150, L5-FM2-U-335, LPK-1000F420.
The simplest device and reliable operation characteristic of this group technological equipment, has a meat mixer L5-FM2-U-335.
The open type meat mixer consists of a frame, a kneading tank, where two screws rotate towards each other, a screw drive and a loading mechanism. The rotation of the augers is carried out from the electric motor through a worm gear.
The loading mechanism consists of a trolley designed to transport raw materials to the meat mixer, and a device for its overturning, mounted in the frame.
The tipping device is a system of levers, moving with the help of a worm gear, with a separate electric motor.
The finished product is unloaded through hatches located at the bottom of the tank and opened manually by turning the flywheel clockwise.
To speed up the process of mixing minced meat, the design of the machine provides for reversing the rotation of the augers, which is carried out by two buttons on the control panel.
Domestic dumpling machines NPA and NPA-1M are used for the production of dumplings.
Automatic machines are machines of continuous operation, in which, when manually loading products into bunkers, an automatic and waste-free molding of a semi-finished product takes place. They consist of a dough hopper, a filler hopper (for minced meat), quick-change forming heads, forming drums and a flouring or lubricating device.
Technical characteristics of dumpling machines are given in table.
More powerful in terms of productivity (240 ... 1200 kg / h) are automatic machines SUB-2M, SUB-ZM and SUB-6, designed for dosing and shaping dumplings.
Their designs differ only in the number of stamping drums. The main structural elements of the machines are: belt conveyor; loading bunker with a screw unloader of dough; loading hopper with paddle agitator and eccentric-blade stuffing feeder; mince and test collectors with a forming device; stamping drums with a lifting device; flour hopper with agitator; drive and frame.
The dough and minced meat from the bunker are pumped into the respective collectors, and from them into the forming device, which has two holes: the outer one for the dough and the inner one for the minced meat. Dough with minced meat comes out of the forming device in a continuous stream in the form of a filled tube and enters trays or a belt made of corrosion-resistant steel and sprinkled with flour. Next, the tube goes under the stamping discs. When the tubes are moved on the conveyor, the stamping drums are rolled over them, placing the minced meat and dough into the cells with simultaneous molding and gluing of dumplings.
For fish cleaning use mechanisms MS17-40 and RO-1M1. The principle of their action is the same. The difference lies in the fact that the MC 17-40 device is a replaceable actuator of the PM-11 universal drive, and the RO-1M1 mechanism is produced with an individual drive, which is attached to the production table with a clamp. Their productivity is respectively equal to 40 and 60 kg/h.
Double fin cutter PR-2M is designed to remove dorsal, anal and caudal fins from fish different types and sizes.
The fin cutter consists of two heads mounted on a plate and an electric motor for rotating circular saws. The saws are protected by special shields with oval recesses and guide slots for the fins to enter under the saw. The machine has two trays for removing cut fins and water is supplied for washing circular saws and trays.
Head-cutting machine GOM is designed to remove heads of partial fish species of different sizes. The working bodies of the machine are interchangeable knives and three matrices for laying fish.
The knives are made in the form of a thin-walled cylinder with an end cutting edge. They are attached to a vertical shaft. The shaft from the drive mechanism performs a rotational and translational movement down, followed by a return up and a short stop in its original position to replace the fish.
Fish cutting conveyor KR-1 It is intended for acceptance and cutting of the thawed fish. It consists of drive and tension sections, a fin-cutting section and an inclined scraper conveyor.
Drive section includes base, drive, fish cutting tables, six work stations, waste disposal trays.
A bunker is fixed on the basis of the tension section. The bunker has three equalizers, two of which are fixed, and the third is adjustable in height and serves as a gate. Each workplace has a fish cutting board and water supply. Conveyor capacity 240 kg/h.
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