Cold food processing.

Cold food processing.Cold food processing. 

Cold food processing covers range of activities that involve high labor costs. The use of the most advanced and efficient methods and techniques preserves nutrients, to provide high quality products and to facilitate the work of the working.
Nutrients (carbohydrates, proteins, and so on. D.), Especially in products races

vegetation origin, are in close connection with the indigestible fiber. It is a kind of barrier that impedes the penetration of digestive juices to food substances.
To overcome this obstacle people since ancient times, it enjoyed the most common ways of softening fabrics: beating, crushing, grinding, etc...
The internal structure of the food is changed, which greatly facilitates the process of mastication, and then digestion.
Currently, for peeling potatoes, chopping and slicing vegetables, grinding meat, rubbing boiled potatoes and other vegetables, whipping, and so on. N. Is widely used by all kinds of machines and devices.
Cold, or mechanical, food processing aims - removing inedible portion of the product by sorting, washing and cleaning. This process also includes slicing food into pieces, grinding into a homogeneous mass (minced), mix, breading (surface coating raw breaded products), wetting in lezone (a mixture of egg and water or milk).
Food before making meals should be thoroughly washed. Sorrel, spinach, various greens and onions first need to go through, and then rinse. Potatoes, root vegetables (carrots, beets, turnips, celery, etc.), Cucumbers, before cleaning, should be washed and rinsed again after cleaning. Vegetables washed with cold water, leaving them in water for a long time, so that they do not lose a certain part of the soluble nutrients and vitamins.
Potatoes and root vegetables better to wash with a brush quickly. Spinach, sorrel, lettuce and other leafy vegetables should be washed in a spacious pot with plenty of water, changing it up until the bottom of the cookware does not disappear traces of sand. Before washing vegetables and greens, remove damaged parts. Lettuce and cabbage treated by removing the contaminated leaves. Cabbage on 3-5 minutes is recommended to immerse in salted water - this guarantees from falling caterpillars to eat.
When cleaning potatoes and korne¬plodov need to cut a thin top layer. This rule is particularly applicable in relation to potatoes under the skin which contains more vitamins than in its core. However, sprouting potatoes, especially in spring, at the end of March, should be cleared by cutting a thicker layer, as on the surface (especially around holes) is formed a toxic substance solanine. For the same reason, removed part of greenish potato. Asparagus is purified by a sharp knife from top to bottom, being careful not to break off the head.
All products should be cut a sharp stainless steel knife on a wooden board. Good to have separate boards and knives for cutting vegetables, meat and fish. 
Preparation of (processing) products - cleaning, washing and slicing especially - should not be made in advance: do the job better than before the heat treatment. Implementation of these rules reduces the loss of vitamins and keeps the product from wilting. If for one reason or another need to keep prepared foods for a while, they should be covered with a damp cloth or a lid and place in a cool place.
Raw vegetables, intended for the preparation of salad, immediately after cutting should be lightly sprinkled with vinegar, lemon juice or citric acid, vitamin C to protect from the damaging effects of oxygen.
Frozen meat, poultry and fish should be thawed slowly without slicing into portions that the products retain their juiciness.
Frozen vegetables, intended for the preparation of various dishes, should not be defrosted in order to avoid leakage of juice. They were immediately immersed in boiling water or placed in an appropriate dish.
Frozen peppers and tomatoes used for salads and fruit, which will be submitted to the table raw for dessert should not be defrosted in the package. They need to put in an enamel or porcelain dishes, to fully preserve catching juice.
For the most rational use of products in the preparation of dishes, it is necessary to pre-select suitable vegetables and meat. In this case, less effort will be spent, the amount of waste is minimized and the dish will be ready much faster. So, for example, yellow potatoes should be used for dishes with sauce, vegetable casseroles, ragout, etc.; Friable potatoes - for mashing, as well as for roasting; Small potatoes - cook in uncooked form, and after cleaning use for cooking cutlets and other products. Pods of sweet peppers of medium size and regular form, red tomatoes, eggplant, large potatoes are used for stuffing. For salads it is recommended to select strong, good-looking tomatoes, cucumbers and peppers. Purely and crumpled tomatoes are used to make soup-mashed potatoes and sauces. (The

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