Portal about sewerage and downpipes / Pipes / Types of cutting vegetables mechanical culinary processing of tubers. Technological process of processing root crops and tubers

Types of cutting vegetables mechanical culinary processing of tubers. Technological process of processing root crops and tubers

11.07.2023

Potato tubers are rich in starch, contain proteins, sugars, minerals, vitamins C and group B. Potatoes occupy an important place in the diet, so they are processed in mass quantities in catering establishments. For cooking, it is better to use table varieties of potatoes that have a thin and dense skin, a small number of small eyes and good taste.

Mechanical cooking of potatoes can be done by mechanical, chemical and thermal methods. The most common of these is mechanical.

mechanical way. With this method, the processing of potatoes consists of the following operations: sorting and grading, washing, cleaning and cleaning.

Sorting potatoes in mechanical sorting machines or by hand. When sorting, rotten, beaten potatoes, foreign impurities (stones, chips, lumps of earth) and sprouted tubers are removed, since the eyes of such potatoes contain a poisonous substance - solanine. Potatoes are calibrated by size in order to reduce waste during machine cleaning, since large tubers are cleaned faster and by the end of cleaning the whole potato, a layer of pulp is cut off from them, which contains a large amount of nutrients.

The washing up potato contributes to its rapid cleaning, improves sanitary conditions for further processing. At the same time, contaminants are removed from the surface of the tubers, so that sand does not fall on the moving parts of the potato peeler, while maintaining the rough surface of the grater discs and increasing their service life. A higher quality starch is obtained from the peels of washed potatoes. Potatoes are washed in washing machines, potato peelers with a disc without abrasive lining, washer-cleaners or manually in grated baths.

Purify potatoes in batch or continuous potato peelers. When using a batch potato peeler, first open the water supply valve, turn on the machine and load the potatoes through the hopper. The potatoes are peeled by rubbing against the rough surface of the disc and the walls of the potato peeler. When peeling potatoes, the skin and part of the surface cells are peeled off. The duration of cleaning is 2-2.5 minutes, with longer cleaning, a layer containing a large amount of starch is removed. Peeled potatoes are unloaded without turning off the electric motor. To do this, open the car door, the potatoes enter the substituted container.

Finishing potatoes are made manually with a rooted or grooved knife. When cleaning, eyes, cavities, dark spots, and remaining skin are removed from peeled tubers. The processed potatoes are washed in cold water.

At enterprises of the vegetable processing industry, large harvesting factories, thermal methods are used - steam and fire.

steam method. Potatoes are treated with high pressure steam. In this case, a shallow boiling of the surface layer occurs. When the potatoes are unloaded from the apparatus, the skin is pulled back due to the pressure difference, and during washing it is easily removed.

fire method. Potatoes are roasted in a cylindrical oven at a temperature of 11001200 °C. The duration of roasting is 6-12 seconds. After roasting, the potatoes enter the washing machine, where the skin is peeled off and washed off with water using brush rollers.

Cutting forms. Peeled potato tubers are used for heat treatment whole or pre-cut. Potatoes are cut into simple or complex shapes.

TO simple, the most common forms of cutting include: straws, sticks, circles, slices, slices (Fig. 3). Cutting by hand is a laborious process, so special tools and vegetable cutters are widely used to facilitate it. When cutting straws and slices by hand, a shredding technique is used.

s-V

Rice. 3 Forms of cut potatoes and root crops 1 - slices; 2 - circles; 3 - straw; 4 - bars; 5-cubes; 6 - slices.

TO difficult(curly) forms of cutting include: barrels, pears, garlic, balls, spirals, shavings (Fig. 4). In this case, the potatoes are cut by hand, by grinding. To obtain complex shapes, you can use special tools (Fig. 5).

Rice. 4 Figured forms of cutting vegetables:

1 - barrels; 2 - garlic; 3 - pears; 4 - spirals; 5 - balls.

Straw. Raw large potatoes are cut into thin plates, put one on top of the other and chopped across into straws 4-5 cm long, with a cross section of 0.2X0.2 cm. They are used for deep-frying (in a large amount of fat).

Cubes. Potatoes are first cut into slices, cut into sticks, and then cut into cubes. Depending on the purpose, the cubes are cut into sections (in cm): large - 2-2.5, medium - 1 - 1.5, small - 0.3-0.5. Raw potatoes are cut into large cubes for stewing and making soups; medium - for cooking "potatoes in milk" and for stewing, boiled potatoes are cut into small cubes for garnishing cold dishes and for salads.

Slices. Raw potatoes (medium-sized) are cut in half and cut into slices along the radius, which are used to make pickles, stews, wind beef, and deep-frying.

Blocks. Raw potatoes are cut into plates 0.7-10 cm thick and cut into sticks 3-4 cm long. They are used for frying, cooking borscht (except naval and Siberian), pickle, soups with pasta and other dishes.

Rice. 5 Tools for curly cutting vegetables

Slices. Boiled potatoes of small or medium size are cut lengthwise in half, then in half again and chopped across into slices 1-2 mm thick. Large tubers are cut lengthwise into sticks and chopped across into slices. Use slices for salads and vinaigrettes.

Circles. Boiled or raw potatoes are trimmed, giving it the shape of a cylinder, then cut across into thin circles 1.5-2 mm thick. Circles of raw potatoes are used for frying, and boiled ones are used for baking fish and meat.

Barrels. A medium-sized potato is cut from two opposite sides, then turned, shaped into a barrel, and used boiled for a side dish.

Garlic. Raw potatoes are first turned into barrels, then cut lengthwise into several pieces. A small notch is made along the edge of each part. Used to make soups.

Balloons. Balls of various sizes are cut out of raw potatoes with the help of special recesses or a turning technique is used. Large balls are used for deep-frying, medium - for deep-frying and boiled as a side dish for cold dishes.

Shavings. Raw potatoes are cut from two opposite sides so that a cylinder 2-3 cm high is obtained, trimmed around its circumference, cut off a ribbon 2-2.5 mm thick and 25-30 cm long. Then this ribbon is shaped into a bow and tied with a thread . Used for deep frying.

Spiral. Using a special tool, the potatoes are cut into a spiral. Used for deep frying.

Jerusalem artichoke and sweet potato are processed and cut like potatoes.

TECHNOLOGICAL PROCESSES OF CULINARY PROCESSING OF RAW MATERIALS AND PREPARATION OF SEMI-FINISHED PRODUCTS

Processing vegetables, fruits, mushrooms Technological properties of vegetables. Cutting forms.

Vegetables are important sources of nutrients: vitamins, mineral salts, various carbohydrates, organic acids, so properly prepared and processed vegetables are a guarantee of a high quality dish. A few rules and processing techniques will help the hostess master the technology of cooking dishes from vegetables.

At public catering establishments, vegetables of different groups are used to prepare dishes, side dishes, and culinary products. They usually come in fresh and processed form.

Eating vegetables contributes to the consumption of dietary fiber (fiber) necessary for the human body, but they are significantly small (less than 1%)

The culinary use of vegetables is determined by their technological properties: the composition and content of nutrients, structural features of tissues. So, for cooking use table varieties of potatoes with an average starch content of 12-16%. Their technological properties are determined by: the shape of the tubers, the number and depth of the eyes, the degree of darkening of the pulp of raw and boiled potatoes, the preservation of shape during heat treatment, the consistency of boiled potatoes, as well as taste. Tubers with crumbly pulp of white or cream color should be used for making mashed potatoes, mashed potato products, mashed soups. Tubers with dense or watery flesh are used for dressing soups, boiled potato side dishes and for frying.

Root crops and potatoes intended for cooking whole should be selected approximately the same size, as this ensures the simultaneous readiness of the product, vegetables intended for chopping do not need to be sized. Then the roots and potatoes are thoroughly washed, peeled or peeled and washed again in cold water.

Vegetables (as well as fruits) are biological systems in which metabolic processes continue during storage - respiration, hydrolytic and oxidative processes. They consist of tissues: integumentary, parenchymal, conductive. The edible part of vegetables is represented mainly by parenchymal tissue.

parechymal tissue consists of thin-walled cells that grow evenly in all directions. The contents of individual cells is a semi-liquid mass - the cytoplasm, into which various cellular elements are immersed: vacuoles, nuclei, plastids, etc. The cells of the parenchymal tissue are interconnected by layers of middle plates, which give the vegetables mechanical strength.

The ratio and structure of certain types of vegetable tissues depend on their age and determine the method of culinary use, the amount of waste during mechanical processing, for example, waste when cleaning young potatoes that havethin integumentary tissue, make up 20-25%, and when processed mature it reaches 40%.

The properties of finished products largely depend on the quality of vegetables supplied to enterprises. The quality indicators of raw materials, which are normalized by the standards, are the shape, size, color, degree of maturity, the internal structure of vegetables and fruits, the presence of mechanical damage, pests, diseases, permissible levels of "pollutants" (nitrates, pesticides, etc.).

Technological process of mechanical processing of vegetables

It consists of the following operations: acceptance, short-term storage, sorting, washing, cleaning, washing and cutting.

Atacceptance check the mass of the batch and the compliance of vegetables with the requirements of the standards. To do this, the vegetables are weighed and the results are compared with the data indicated in the accompanying documents. The good quality of vegetables is determined organoleptically: by color, smell, taste and texture.

The quality and safety of finished products, the amount of waste, and the method of processing depend on the quality of vegetables.

To store the operational stock of vegetables necessary for the smooth operation of the enterprise, special vegetable pantries are used, in which they maintain the necessary temperature, humidity and ensure the frequency of air exchange. These pantries are equipped with bins, shelving, and storage boxes.

At sorting they remove rotten, bruised or sprouted specimens, foreign impurities, and also distribute vegetables by size, degree of maturity and their suitability for cooking certain dishes and culinary products.

Most vegetables are sorted by hand. At large enterprises, machines are used for sorting, sizing potatoes.

Target bsinks - removal of soil and other contaminants, reduction of contamination by microorganisms. Washing is not only of sanitary importance, but also extends the service life of vegetable cleaning machines, facilitates waste disposal. Vegetables are washed in vegetable washing machines or by hand.

At cleaning vegetables, parts with reduced nutritional value (peel, stalks, coarse seeds, etc.) are removed in vegetable peelers or manually. Peeled vegetables are rinsed and chopped

Target cuts - Giving vegetables the necessary shape and size.

Tuber processing.

Tuber crops include: potatoes, sweet potato, Jerusalem artichoke.

Potato contains (in%): water - 70-80; starch - 14-25; nitrogenous substances - 1.5-3; fiber - 0.9-1.5; minerals - 0.5-1.8; Sugars - 0.4-1.8; acids - 0.2-0.3. It contains vitamins (in mg%): C - 4-35; B, - 0.1; B2 - 0.05; PP - 0.9. Green and sprouted potatoes contain poisonous glycosides (solanine and chaconine). Most glycosides are found in the skin of potatoes

Rice. 4. Types of root crops a - Jerusalem artichoke; b - sweet potato

Jerusalem artichoke (ground pear) (Fig. 4, a). Jerusalem artichoke is grown in the southern regions of the country; it is a perennial crop. Jerusalem artichoke tubers are covered with large growths, have an elongated cylindrical or fusiform shape, the color is yellow-white, pink or purple; the pulp is white, juicy, sweet taste. Jerusalem artichoke contains up to 20% inulin, also contains nitrogenous substances (1.5-3%), sucrose (2-5%).Jerusalem artichoke is used for livestock feed, to obtain alcohol, inulin, fried for direct consumption.
Sweet potato (sweet potato) (Fig. 4, b). Grown in the south. In appearance, it is similar to potatoes. Sweet potato refers conditionally to tubers, as it is an overgrown lateral roots. The skin is white, yellow or red, the flesh is juicy or dry. Sweet potato contains (in%): starch -20, sugars - 2-9, nitrogenous substances - 2-4. Sweet potatoes are used in boiled, fried form, for cooking first and second courses, flour, and also for drying.

Washed and calibrated potatoes are cleaned in batch or continuous potato peelers. Large tubers peel faster, and while small tubers are peeled, a large layer of pulp is removed from them, so it is important to pre-sort the potatoes.

Sometimes, after cleaning large tubers, the machine is unloaded, the cleaned specimens are selected, and the rest are cleaned again. The cost of labor and time for post-treatment is fully compensated by the fact that the time of post-treatment is reduced, and the amount of waste is significantly reduced.

To reduce waste, you should follow the rules for operating potato peelers: regulate the water supply, monitor the condition of the grater surface, prevent excessive cleaning, and do not load more potatoes at the same time than is set for machines of this type.

Waste reduction is facilitated by pre-soaking dried potatoes. During soaking, a physical and chemical process takes place called osmosis.

Osmosis is the penetration of the substance of the moleculethrough semi-permeable barriers. The reason for the occurrence of concentration diffusion and osmosis is the same - concentration equalization. However, alignment methods are very different from each other.

Diffusion is carried out by the movement of a solute, and osmosis - by the movement of solvent molecules and occurs in the presence of a semi-permeable partition. This partition in plant and animal cells is the membrane. In culinary practice, the phenomenon of osmosis is observed when soaking wiltedroot crops, potato tubers, horseradish roots to alleviatecleaning, waste reduction. When vegetables are soaked, water enters the cell until concentration equilibrium is reached, the volume of the solution in the cell increases, and an excess pressure occurs, calledosmotic or turgor. Turgor gives vegetables and other products strength and elasticity.

If vegetables or fruits are placed in a solution with a high concentration of sugar or salt, then a phenomenon that reverses osmosis is observed -plasmolysis . It consists in dehydration of cells and takes place during canning of fruits and vegetables, when pickling cabbage, pickling cucumbers, etc. During plasmolysis, the osmotic pressure of the external solution is greater than the pressure inside the cell. As a result, cell sap is released. Its loss leads to a decrease in the volume of the cell, disruption of the normal course of physical and chemical processes in it. By choosing the concentration of the solution (for example, sugar when boiling fruits in syrup), the temperature regime of cooking and its duration, it is possible to avoid wrinkling of fruits, reducing their volume, and worsening their appearance.

Nutrients in the potato tuber are distributed unevenly: protein is most in the peripheral and central parts of the tuber, starch - in the zone of vascular bundles under the bark, minerals - in the peripheral parts. Therefore, the thicker the tuber layer removed during cleaning, the greater the loss of nutrients.

Peeled potatoes darken quickly when exposed to air. Darkening is caused by enzymatic processes - the oxidation of phenolic substances (tyrosine, etc.) contained in potato cells, with the formation of dark-colored compounds called melanins. To prevent browning, peeled potatoes are stored in water. However, long-term storage in water results in significant nutrient losses. So, for 6 hours of storage in water with whole tubers, potatoes lose 0.72%, and sliced \u200b\u200b- up to 2.5% of all dry substances contained in it.

Therefore, in the centralized production of peeled potatoes, more efficient methods are used to preserve the color of its tubers.

potato waste

Waste during washing and sorting of mature potatoes is 5-6%, during mechanical cleaning - 10-20%, during cleaning - 11-15%, and in total, depending on the season - 25-40%. Waste deteriorates quickly, so it must be removed from the workshop in a timely manner or recycled. When processing waste, starch is obtained.

Peeled potatoes are used whole or chopped. Not only the appearance of the dishes, but often their taste also depends on the shape of the cut. This is explained by the fact that semi-finished products of various shapes have an unequal specific surface area, which determines the loss of water during frying and the formation of new flavoring substances in the surface crust.

The form of cutting vegetables should correspond to the shape of the products that make up the dish.

Tubers are susceptible to the following diseases:

(dry rot) - caused by the fungus Fusarium, which affects the surface and flesh of the tuber in the form of brown (dark brown) spots;During storage, the disease is not transmitted to healthy tubers. A small dry brown spot appears on the tuber, which then grows, the skin wrinkles and becomes covered with pink pads. Fusarium is quickly transferred to other tubers during storage.

Phytophthora

a fungal disease that affects the tuber on the vine in the form of depressed brown spots, in which the flesh acquires a rusty color and the tubers later turn into a rotten mass

Parash

common affects tubers in the form of ulcers of various sizes, worsening the presentation of the product.

Slicing form

Straw (share)

Blocks (prentanier)

Cubes (brenoise): large medium

small

slices

Circles (peyzan)

Cutting method

1-1.5 cm for medium.

A medium-sized tuber is cut lengthwise into two parts. Then each part is cut lengthwise again. And shredded across into slices

Approximate dimensions, cm

x0.7 to 1.0x1.0

Ribbed: 0.5x2.5

2,0-2,5 1,0-1,5

0.5-0.5-0.3-0.3

Heat Treatment Method

deep frying

Cooking, stewing

Baking, frying

As a side dish for fillet, steak, entrecote, fish fries For homemade pickle, soup

Complex cutting patterns

Slicing form

Slices and garlic

Barrels, pears (duchesse)

Pears

Balloons

large (château) medium (noisette)

Strushka

Cutting method

Take a medium sized tuber and cut each tuber in half. Then each part is cut along the radius into 3-4 parts of the same size

For garlic, a notch is made on each clove.

takeclub n medium size, cut off the lower and upper parts. Then they grind the potatoes in the form of a barrel.

Take a medium-sized tuber, and cut off the upper part into a cone. The lower part is turned with a barrel.

Balls are made using curly notches

(noisette spoon)

The potatoes are cut off the lower and upper parts, give the shape of a cylinder. 3-4 cm in diameter and 2-3 cm high

Then the tape is cut from the workpiece along the circumference

Approximate dimensions, cm

Length according to the size of tubers, but not more than 0.3-4.0 cm

Height 4.0-5.0 Diameter 3.5-4.0

Height 5-6 cm, diameter 5-4 cm at the bottom

Large-diameter 3.0-4.0 Medium diameter 1.5-2.0

small-0.5-1cm

Width 2.0- 3.0 Thickness 0..2- 0.3

Length 15-25 cm

Heat Treatment Method

Cooking, stewing

Cooking

Cooking and deep frying

deep frying

For pickle, fisherman's soup, potato soups;V as a side dish for meat stew, vegetable stew,

As a side dish for herring with potatoes and butter, dishes from boiled fish

Used as a side dish for boiled and stewed fish dishes.

Used as a side dish for boiled and stewed fish, fried meat dishes

As a side dish for fried dishes in the form of a bow

In a retail distribution network, potatoes are stored in closed ventilated rooms at an air temperature of 4 to 12 ° C - no more than 3 days; from 12 to 20°С no more than 2 ar, relative air humidity during storage should be within 85-90%.

Root processing

Root processing. This group of vegetables includescarrots, beets, turnips, radishes and the so-calledwhite roots - parsley, celery, parsnip.

Root crops are sorted by size, removing rotten specimens. The young carrots and beets are cut off the tops. Beet tops are suitable for cooking borscht and beetroot soup. Root crops are washed by hand or in washing machines, cleaned and washed again. Beets, turnips, turnips of small and medium sizes, short carrots are peeled in potato peelers, and long carrots are peeled by hand.

White roots: sorted, then cut greens and small roots, then washed and cleaned by hand

Parsley. Grow root and leaf parsley. In the leaf, only leaves are used for food (its roots are strongly branched, thin, have no nutritional value), in the root - leaves and roots. The roots and leaves of parsley are rich in essential oils (30-50 mg%), so they have a pleasant aroma; in addition, they are of a certain value as a food product. Parsley is widely used in cooking, salting and pickling.

Parsnip . Its root crops are thick, elongated, semi-long or almost round in shape, white in color. Parsnip is similar in shape to parsley. The root crop is used for food, which has a peculiar aroma and a sweetish taste, as it contains essential oils and a large amount of sugars (2.3-8.0%). Parsnip is used as a seasoning for dishes, in the production of canned food, in pickling and pickling.

Celery can be root and leaf. The root one has spherical roots (weight 150-200 g) of white color with a large number of adventitious roots, and the leaf one forms a large number of leaves. In the roots of celery, the mass fraction of essential oils reaches 10 mg%, in the leaves it is somewhat higher. The leaves and roots are used in salads and for drying.

The greens are sorted out, spoiled, yellowed, sluggish leaves are removed and washed. Purifications of aromatic roots, thoroughly washed, are used to flavor broths.

At the red radish, the tops and the thin part of the root crop are cut off; white radishbesides, they are peeled.

Store peeled root crops on baking sheets or trays covered with a damp cloth.

Beets for culinary use are best taken with dark-colored pulp, without pronounced light rings. Pale coloring and ringing are signs of a relatively coarse texture and unsatisfactory taste. When preparing borscht, dark-colored beets are stewed raw, and lightly-colored beets are first boiled whole in their skins. In spring and summer, young beets, including petioles and leaves, are used in cooking; in autumn and winter, mature root crops are used. This vegetable culture is distinguished by a high sugar content - up to 8%. It contains such malic and oxalic acids, it is rich in potassium and manganese salts. There are salts of iron and calcium. Young beet tops contain a lot of carotene, vitamin C and B vitamins.

early radish is a source of vitamin C, minerals and other substances. Essential oils give it a specific smell. Rashes are used only fresh.

radish . Root crops have a bitter-sharp taste and a specific smell due to the presence of essential oils and glycosides.

Horseradish processing. Horseradish is peeled and washed. If the root is slightly wilted, it is pre-soaked in water.

bacterial rot

Heart rot (phoma)

formed on carrots. Softened areas of yellow-brown color appear on the surface of the root crop, the tissue becomes mucous-watery and acquires an unpleasant taste. The core of the beet is blackened. The disease is transmitted to healthy root crops

Root crops are transported packed in containers with a capacity of up to 50 kg or in containers. Stored in the back rooms of the store in the received container at a temperature of 0-4 ° C at a relative humidity of 85-95%.

The shape of the cut, dimensions and recommendations for the culinary use of root crops

Slicing form

Straw (share)

Blocks (prentanier)

Cubes (brenoise): large medium small

slices

Circles (peyzan)

Cutting method

Lay the plates one on top of the other. The thickness of the plate should be 0.2 cm. And cut them across into strips (straws)

Lay the plates one on top of the other. The thickness of the plate should be 0.7 cm. And cut them across into sticks

The plates are laid one on top of the other and cut into a bar 4-5 cm long and 2 cm thick for large cubes and

1-1.5 cm for medium.

Root crop

medium-sized, cut lengthwise into two parts. Then each part is cut lengthwise again. And shredded across into slices

Take a medium-sized tuber, grind it in the form of a cylinder. Then cut it crosswise into thin slices.

Approximate dimensions, cm

Length 3.0-4.0 Cross section 0.2x0.2

Length 3.5-4.0. cross section from 0.7x0.7 to 1.0x1.0

Ribbed: 0.5x2.5

2,0-2,5 1,0-1,5

0.5-0.5-0.3-0.3

Thickness 0.2-2.5, not less than 0.3

Diameter by size of medium tubers 2-3 cm, thickness 0.2-0.3

Heat Treatment Method

deep frying

Frying in the main way, deep-frying.

Cooking, stewing

Frying with little fat

Baking, frying

As a side dish for fried poultry, fillet, steak

As a side dish for fillet, steak, entrecote, fish fries. For homemade pickle, soup

For potato soups with cereals, peasant, navy borscht, vegetable okroshka, potatoes in milk; as a side dish for hot dishes

For baked meat and fish dishes; as a side dish for fried foods. Use for salads, vinaigrettes

For baked fish with sauce; as a side dish for fried foods

Slicing form

straw (share

Blocks (prentanier)

Cubes (Brenoise)

Circles (peyzan)

Name

Carrots, parsley, celery, parsnips

Beet

radish

Carrot, parsley, celery

Carrot, parsley, celery Rutabaga

Carrot, parsley, celery

Cutting method

Lay the plates one on top of the other. The thickness of the plate should be 0.2 cm. And cut them across into strips (straws)

Lay the plates one on top of the other. The thickness of the plate should be 0.7 cm. And cut them across into sticks

The plates are laid one on top of the other and cut into a bar 4-5 cm long and 2 cm thick for large cubes and

1-1.5 cm for medium.

Take a medium-sized tuber, grind it in the form of a cylinder. Then cut it crosswise into thin

Approximate dimensions, cm

Length 3.5-5.0 Cross section 0.2x0.2

Same

Length 3.0-4,Qcross section 0.4x0.4

Ribbed 0.3-0.7 Ribbed 1.2-1.5

Diameter 2.0-2.5 Thickness 0.1-0.3

Heat treatment methods

Sautéing Quenching

Cooking

Sauteing

Poultice cooking Cooking, priming, frying

Passing

For dressing soups (except for navy borscht) and soups with cereals and legumes, soups with pasta, marinades For borscht (except for navy borscht), beetroot For salads

For broths with vegetables

For daily cabbage soup, soups from cereals and legumes; minced meat For second vegetable courses For second vegetable courses

For peasant soup For vegetable second courses for cold appetizers

Slicing form

slices

Slices

Scallops, sprockets, gears (colbert)

balls, nuts

Name

Carrot, beetroot Beetroot Rutabaga Turnip Radish

Carrot, parsley, celery Carrot Rutabaga, turnip

Carrot, parsley, celery

Carrots, turnips, beets

Cutting method

A medium-sized tuber is cut lengthwise into two parts. Then each part is cut lengthwise again. And shredded across into slices

The tuber is medium in size, and each tuber is cut in half. Then each part is cut along the radius into 3-4 parts of the same size

For garlic, a notch is made on each clove.

Prepared tubers (carrots) are carved with a knife or notches.

Prepared tuber with a knife or notches cut out balls

Approximate dimensions, cm

Thickness 0.2-0.3

Same Thickness 0.8-1.0 Thickness 0.2-0.3 Thickness 0.1-0.3

Length no more than 3.5

Length no more than 3.5 Length no more than 4.0

Thickness 0.2-0.3

Special recesses in various sizes

Heat treatment methods

Sauteing

Extinguishing

frying

Admission

Sauteing

pummeling

Sautéing, Simmering

Sauteing

Cooking

For navy borscht

For second vegetable courses For second vegetable courses For salads

For fresh cabbage soup, stew, Russian-style kidneys and other stews For second vegetable dishes For second vegetable dishes

For marinades, for cold appetizers

For marinades and cold appetizers

Cabbage vegetable processing

The culinary use of white cabbage depends on the degree of its maturity, the size and density of the heads. It is advisable to use early cabbage raw for salads, for stewing in large slices, and also for making soups. From dense heads of medium or late-ripening cabbage, salads, soups, minced cabbage, cabbage cutlet mass are prepared; from loose - cabbage rolls and schnitzels.

Attention! If caterpillars or snails are found during the processing of all types of cabbage, then the processed cabbage should be put in cold water for 15-20 minutes with salted water (50-60 g per 1 liter). Then the cabbage will need to be washed.

red cabbage used mainly for salads and stewing.

Red cabbage. Grow in small quantities. It differs from the white-headed violet-red color due to the content of anthocyanins. Heads of cabbage are dense, well stored. The mass of heads of cabbage is not less than 0.6 kg (until February 1). According to the content of vitamins and sugars, this cabbage is superior to white cabbage. Used fresh for salads and for pickling.

Brussels sprouts - for cooking soups, boiling and baking.Cabbage is characterized by a high content of proteins, minerals, vitamin C.

From kohlrabi salads are prepared, it is poached and stewed.

The edible part of it is a developed round or oval stalk with a pale green or violet-blue color of the surface and juicy white flesh. It tastes like a stump of white cabbage, but has a more delicate texture.

color heads cabbage are dense and loose. The best for culinary use are varieties with a dense, snow-white large head. Loose heads of cauliflower are suitable for soups, dense - for second courses.

Diseases of cabbage vegetables include

The use of onions depends on the sharpness of its taste. Onions of sharp varieties in browned form - seasoning for soups, meat and fish fried dishes; onions of slightly sharp and sweet varieties are added fresh to salads and vinaigrettes, and also sautéed.

Processing of onion vegetables

Processing of onion vegetables.

Onion vegetables include: onions, shallots, green onions, leeks, onions, chives, onions (pan onions, garlic.

The bottom and neck of the onion are cut off, dry scales are removed, washed in cold water. At large enterprises for peeling onions, special cabinets with an extractor hood are installed to remove essential oils. Before heat treatment, peeled onions are cut into rings, half rings, slices or small crumbs. small bulbsseedling onion Andshallots after cleaning, they are used whole for the preparation of some sauces (Russian, sailor), stews and for deep-frying.

Leek they sort out, cut off the roots, remove the yellowed and rotten leaves, cut off the white part (onion), cut it lengthwise, wash it from sand and chop. The green parts are used as part of a "bouquet of spices" to flavor broths. In a young leek, a thickened stem and leaves are used for food, in an adult, a stem, because the leaves become dry and rough.

Diseases of vegetables with improper storage

This disease quickly affects the neck, especially in

undried onion.

Fusarium rot

It affects the bottom of the bulb, as a result of which it darkens, softens, becomes covered with a white or pink bloom and rots.

black mold

It affects the surface of the onion, mainly the scaly cover of the bulb in the form of dark spots

bacterial rot

core rot

(Phomosis forms inside the onion, softened areas of yellow-brown color appear, the tissue becomes mucous-watery and acquires an unpleasant taste.

Processing pumpkin vegetables.

pumpkin used mainly for cooking vegetable dishes (stewed, fried, etc.). Before cooking, the fruits are washed, the stalk is cut off, cut into several parts, the seeds are removed, the skin is peeled, washed and cut into cubes or slices.

To prepare meals fromzucchini Zelentsy are most suitable - a young ovary of squash 7-12 days of age, weighing 300-700 g, up to 25 cm long and up to 10 cm in diameter. They are washed, the stalk is cut off and cut into circles. From mature zucchini, the skin is removed, and then the seeds are removed. In zucchini intended for stuffing, after cleaning, cut off the top of the fruit, cut them across into several parts and remove the inner part with seeds.

Squash processed and used like zucchini.This is a variety of bush gourd, has a plate shape with jagged edges, milky white color. Young fruits of squash (3-5-day ovary) have a pleasant taste of mushrooms with a delicate crunch and small seeds. They are used boiled, fried or pickled.

cucumbers sorted by size, washed. In large greens, the skin is peeled, gherkins and medium-sized greens are not cleaned, but the tops and bases of the fruits are cut off. Cut them into circles, slices, small cubes, straws. Used for salads, cold soups.

Requirements for the quality of fresh cucumbers. In appearance, the fruits of cucumbers must be fresh, whole, ugly, healthy, uncontaminated, without mechanical damage, with or without a stalk, with a shape and color typical of the botanical variety. The pulp is dense, with underdeveloped watery, non-leather seeds

Pumpkin vegetables are prone to the following diseases:

Processing of tomato vegetables. Tomatoes sorted by degree of maturity and size, removing wrinkled or damaged specimens. Then the stem is cut out and washed. In fruits intended for stuffing, cut off the upper part along with the stalk, take out the seeds with part of the pulp, let the juice drain, sprinkle with salt, pepper and fill with minced meat. Tomatoes are used raw for salads or fried (for side dishes), stuffed and baked.In a retail environment, tomatoes are recommended to be stored at an air temperature: red ripeness - from 1 to 2 ° C for no more than 2-4 weeks; brown and pink - from 4 to 6 ° C for no more than 1 month; milk - from 8 to 10 ° C - no more than 3-4 weeks. Relative humidity should be 85-90%.

eggplant sorted, cut off the stem, washed. Old specimens are scalded and cleaned. Cut into circles, slices or cubes. Processed fruits intended for stuffing are cut lengthwise into halves or across into cylinders, small eggplants can be stuffed whole, the pulp is taken out along with the seeds and filled with minced meat. Raw eggplants are practically not consumed due to bitterness, which intensifies as they ripen. The bitterness of the fruits is given by the substance contained in them solanine. Eggplants are fried and baked (stuffed).Eggplants contain (in%): Sugars - 4.6; as well as nitrogenous substances - 1; minerals - 0.5; pectin - 0.7; vitamins C, B, B2, PP, carotene; glycoalkaloid, which gives them a bitter taste. Fruits are pickled, salted, canned

Capsicum (spicy and sweet) are sorted, washed, cut in half lengthwise, the seeds are removed along with the pulp and washed. Cut into strips for salads and soups, small cubes - for soups. For stuffing, sweet pepper fruits are washed, an annular incision is made around the stalk and removed along with the seeds without disturbing the integrity of the pod, washed again, put in boiling water for 1-2 minutes (blanched), removed, cooled and filled with minced meat.

Sweet pepper used to prepare salads, vegetable dishes (for example, stuffed peppers).

Young zucchini (11-12 days) can be used

whole, without peeling, and in mature ones (more than 14 days) it is necessary to remove the skin, seeds and seed pulp (conductive tissue).

Tomato vegetables are susceptible to the following diseases

(dry rot) - caused by the fungus Fusarium, which affects the surface and pulp of the fruit in the form of brown (dark brown) spots;. A small dry brown spot appears on the surface, which then grows, the skin wrinkles and becomes covered with pink pads.

Phytophthora

A fungal disease that affects the tuber on the vine in the form of depressed brown spots, in which the flesh becomes rusty in color and the tubers later turn into a rotten mass

Formed on the top of the fruit dark spots are formed)

Blossom rot

Processing salad, spinach vegetables and spicy greens. Lettuce, spinach, sorrel are early vegetables. Tender, juicy leaves rich in nitrogenous and mineral substances (iron, phosphorus, iodine, calcium) are used for food. Salad and spinach vegetables serve as sources of vitamins C, P, K, group B, carotene.

They are widely used in their raw form for the preparation of cold appetizers, salads, when serving soups, second courses.

Lettuce, spinach, sorrel, green onion,spicy greens they sort out, remove the roots, if any, rough stems, spoiled leaves and wash well several times in a large amount of cold water, and then under running water and dry on grates for 20 minutes. During storage, the greens quickly fade and the content of vitamin C in it decreases. For three days of storage at room temperature, 17-20% of vitamin C is lost, and when stored in refrigerators (3 ° C) - 6-8%. Vitamin C is especially quickly destroyed in shredded greens, so you should cut a small amount of it as you sell it.

In the preparation of culinary products, the following types of aromatic herbs are used: dill, parsley, parsnip, celery, marjoram, tarragon (tarragon), cilantro (coriander greens), hyssop, basil, mint (pepper, lemon), cumin, thyme, etc.

Leafy lettuces are susceptible to the following diseases:

Gray rot

white rot

Attacks leaves and seeds. On the surface, brown spots are formed located on the sides of the leaves.

Watery gray spots form on the surface in the form of a white cottony coating.

Processing of legumes and grain vegetables.

The pods of beans and peas are sorted, washed and, breaking the ends, remove the veins connecting the valves. Long "pods are cut across into 2-3 parts.

cobscorn milky-wax ripeness is cleaned immediately before cooking so that the color does not change. The stalk and base are cut off from the corn, while the leaves fall off along with the stalk. Then the fibers covering the cobs are removed and washed.

Processing of dessert vegetables. Dessert vegetables include asparagus and artichokes.

At asparagus young shoots are used. They are carefully peeled, trying not to break off the head. The lower rough part of the shoots is cut off and used for mashing and cooking broths for soups from asparagus. Place the peeled asparagus in cold water. When all the asparagus is cleaned, they are tied into bundles and boiled. Distinguish between white and green asparagus. White asparagus is used to make sauces, mashed soups, boiled dishes with sauces, and green asparagus is used mainly for side dishes.

Artichoke And are large inflorescences with a fleshy receptacle. When processing them, the stems, the upper coarse parts of the petals of the basket are cut off and the inner stamens are removed.

The inflorescence, or basket, of the artichoke is located on the receptacle and consists of hard scales, or bracts, closely packed around a shallow bottom. The bottom contains an inedible bundle of silky hairs - the core of an artichoke. Edible parts - fleshy crescent-shaped formations at the base of each scale and bottom.

Rhubarb Processing . Juicy, young leaf petioles of basal leaves, which are pink in color, are used for food. Old petioles are not used for food, as they accumulate a large amount of oxalic acid. The rhubarb is processed as follows: in young petioles, the leaves are cut off, and in petioles with a hard, coarsened surface, the skin is removed with a knife and then washed. Rhubarb is used to prepare sweet dishes (compotes, kissels), fillings for pies. Used for making jelly, compotes, jams, marmalade, jelly, as well as salads, sweet soups, sauces.

Using Processed Vegetables

The most common ways of processing vegetables are: drying; canning at high temperatures in hermetically sealed containers; fermentation and salting; pickling; freezing.

Dried vegetables. In dried form come: potatoes, beets, carrots, onions, parsley and dill. Vegetables can be freeze-dried and thermally dried. In freeze drying, vegetables are frozen and then dried in a vacuum. In this case, the ice turns into vapor, bypassing the liquid state. During freeze-drying, the volume of vegetables practically does not decrease, their taste, color and aroma change little. Such vegetables are poured with hot water and boiled as usual, as they immediately swell. During thermal drying, vegetables decrease in volume, their properties change significantly. Before cooking, they must be poured with cold water (without salt) for 1-3 hours to swell, and then boiled in the same water. Salt water after swelling of vegetables. Dried parsley and dill are added to dishes without pre-treatment, dried onions are first sprinkled with water to make it swell, then used for sautéing.

Canned vegetables. Natural and pickled beets, natural carrots, green peas and other vegetables are heated with a decoction, then the decoction is drained and used to make soups and sauces. Canned salted greens are separated from the brine and washed in running water. Canned borscht and soup dressings are semi-finished products of a high degree of readiness and are used for making soups.

sauerkraut squeezed from the brine, sorted out, removing impurities, coarsely chopped stumps and carrots are separated and additionally chopped. For some dishes, cabbage is chopped. Squeezed brine can be used for seasoning cabbage soup and salads. The acidity of sauerkraut should not exceed 1.3% (1st grade) - 1.8% (2nd grade) in terms of lactic acid. With increased acidity, cabbage has to be washed, and this leads to an almost complete loss of vitamin C. You can’t store squeezed cabbage, since it loses about 20% of vitamin C in an hour, more than 30 in 3 hours, and 70-80 in a day. %.

Salted cucumbers washed with cold water. In small cucumbers, the place of attachment of the stalk is cut off. Use them whole or cut. Large cucumbers are peeled, cut lengthwise into 4 parts and the seeds are removed. Cucumbers are cut into slices, rhombuses for the preparation of saltworts, kidneys in Russian, salads; straws for pickle; small cubes - for cold dishes; crumbs for sauces.

Frozen vegetables. Frozen are: green peas, green beans, cauliflower, potatoes, beets, carrots, tomatoes, sweet corn, peppers, herbs, mixtures of various vegetables, etc. Frozen vegetables retain their natural properties well. They are stored at the enterprise at a temperature of - 18 ° C, used without prior defrosting - they are placed in boiling water and boiled for 10-15 minutes. Potatoes can be used for frying in the main way and deep-fried.

mushroom processing

Mushrooms are delivered to catering establishments fresh, dried, salted, pickled, canned. Mushrooms contain many extractive substances (free) amino acids, etc.). Thanks to this, mushroom broths have an excellent taste and aroma and are widely used in the preparation of soups and sauces. Another component of the dry residue of mushrooms are carbohydrates - sugars (in the main trehalose), sugar alcohols, fiber.

Fresh mushrooms contain a large amount of water (90% on average). Half of the dry residue is nitrogenous substances (proteins, free amino acids, fungin, etc.). Fungin is the basis of the supporting tissue (cell walls) of fungi. It is stable during heat treatment, which leads to low digestibility of mushroom proteins and the time to bring the mushrooms to readiness.

Mushrooms contain many extractive substances (free amino acids, etc.). Thanks to this, mushroom broths have an excellent taste and aroma and are widely used in the preparation of soups and sauces.

Another component of the dry residue of mushrooms are carbohydrates - sugars (in the main trehalose), sugar alcohols, fiber.

Mushrooms contain vitamins A, C, PP, B 2 . Minerals are represented mainly by potassium salts.

Dried mushrooms (moisture content 13%) are somewhat inferior in nutritional value to fresh ones, since when dried, the content of extractives and sugars decreases in them.

fresh mushrooms . Mushrooms are immediately processed, as they quickly deteriorate. White mushrooms, boletus, boletus, chanterelles are treated in the same way: they are cleaned of leaves, needles and grass; cut off the lower part of the leg and damaged areas; sort out wormy specimens; scrape off the contaminated skin: put it in cold water for 30 minutes to soak the litter and sand adhering to them; washed thoroughly 2-3 times. The skins are removed from the caps of russula and butter.

Morels and lines are sorted out, the roots are cut off, put in cold water for 30-40 minutes and washed several times, each time taken out of the water, in order to completely remove sand and litter. Then the mushrooms are boiled for 10-15 minutes in a large amount of water to remove gelvelic acid, a toxic substance. The decoction is not used in food. Cleaned and washed mushrooms are immediately sent for heat treatment.

dried mushrooms . The best mushrooms are considered to have a light underside of the cap, a short leg without damage. Dried mushrooms are sorted, washed several times. Soak in cold water for 2-3 hours and rinse again, removing from the infusion. The infusion is filtered and used for cooking mushrooms.

Salted, pickled, canned mushrooms. They are separated from the filling liquid, washed and cut. Used for preparing appetizers and main courses. In order to maintain the good quality of salted and pickled mushrooms, care must be taken to ensure that the mushrooms are completely covered with brine or marinade before processing.

III. Creation and processing of a complex information object in the form of a presentation using templates.

A The order of work at the station during tacheometric survey. Computational and graphic processing of survey results.

Basically, secondary processing consists in a statistical analysis of the results of primary processing.

Question 41 Mechanical engineering and metalworking: structure, placement specifics, development trends.

Processing vegetables, fruits, mushrooms.

Importance of vegetables in nutrition:

Vegetables are rich in vitamins (especially C and A), mineral salts, especially potassium, calcium, etc., carbohydrates. Some vegetables (garlic, onion, horseradish, radish) contain special bactericidal substances - phytoncides that destroy pathogenic microbes.

Vegetable classification:

tubers - potatoes, Jerusalem artichoke (ground pear), sweet potato (sweet potato);

root vegetables - carrots, beets, turnips, swedes, radishes, radishes, parsley, parsnips, celery, horseradish;

cabbage - white, red, Savoy, Brussels sprouts, cauliflower, kohlrabi, broccoli;

onion - onion, green onion, leek, garlic;

spicy - dill, tarragon, savory, basil, marjoram;

fruit - pumpkin (pumpkin, zucchini, cucumbers, watermelon, melon, squash); tomato (tomatoes, eggplant, capsicum), legumes (peas, beans); cereals (sweet corn);

dessert - artichokes, asparagus, rhubarb.

Mechanical Cooking of Vegetables (MCC):

1. Sorting and sizing.

When sorting, rotten, damaged specimens of vegetables are removed. Purpose: to preserve the cleaning organs of the machine and improve the sanitary condition of the machines.

Calibration - division of vegetables by size, in order to reduce waste during processing.

2. Washing. Purpose: to improve the sanitary condition of machines, workshops, of course, products.

3. Cleaning. Purpose: to remove parts of vegetables with low nutritional value.

5. Slicing. Purpose: to reduce the cooking time, ensure uniform heating of vegetables, improve the taste and appearance of vegetables.

1. How are vegetables classified?

2. Describe the operations of the technological process of mechanical processing of vegetables.

Tuber processing.

1. Sorting and calibration;

3. Cleaning (manual and machine); machines can be: mechanical, steam, fire.

4. Manual cleaning; If the peeled potatoes are intended for transportation to other enterprises, they are subjected to sulfitation, i.e. immersion in sodium bisulfite solution to prevent darkening.

6. Cutting (there are simple and complex forms of cutting);

Simple cutting shapes:

1. Slices - potatoes are cut lengthwise in half, then in half again and chopped across into slices 1 - 2 mm thick. Use for salads and vinaigrettes.

2. Circles - potatoes are cut into thin slices (0.2 cm). Used for frying and stewing.

3. Straws - the potatoes are cut into thin slices and chopped across into straws (the length of the straws is 4-5 cm, the cross section is 0.2 - 0.2 cm). Used for deep frying.

4. Bars - potatoes are cut into plates 0.7 - 1 cm thick, and then into bars 3 - 4 cm long. Used for frying, borscht, pickle, soup with pasta.

5. Cubes - potatoes are cut into slices, cut into sticks, and then into cubes. Depending on the purpose, the cubes are cut into sections: large - 2-2.5 cm; medium - 1-1.5; small ones - 0.3-0.5 cm. Large cubes are used for stewing and making soups; medium - "cubes in milk", etc.

6. Slices - potatoes are cut in half and along the radius into slices. Used for pickles and stews.

Complex cuts:

Barrels - medium-sized potatoes are cut from two opposite sides, then turned, giving the shape of a barrel. Used in boiled form.

Potato is a unique food crop, its tubers contain an average of 23.7% dry matter, including 17.5% starch, 1-2% proteins, and about 1% mineral salts. Potato protein in its nutritional value is close to chicken egg proteins, 500 g of fried or 600-700 g of boiled potatoes can satisfy a person's need for almost all essential amino acids (except methylonine and cysteine).

In the southern regions of Europe, potatoes provide on average up to 10% of the population's annual need for vitamin C, and in the north and northeast, up to 50-60%.

Potato is the only plant that a person can eat for a long time without adding other foods to the diet.

The most important role in determining the taste of potatoes belongs to amino acids. Them in potatoes is approximately South per 1 kg of fresh weight. Most of them are proline and alanine, which give the tubers a sweet taste; but leucine, phenylalanine, tryptophan and tyrosine make the tubers bitter.

Potatoes contain aspartic acid, which itself has no taste, but enhances the pleasant taste imparted by other substances (such substances are called flavor enhancers). Significantly improves the taste and glutamic acid. In the tubers of such tasty potatoes as Early Rose, the content of glutamic acid increases to 2.3%, while in unpalatable potato varieties it drops or, in extreme cases, remains at the same level.

Some mononucleotides also belong to the number of gutentiators. In the tubers of the most delicious potato varieties (Early Rose), there are twice as many of them as in tubers with low palatability (Woltman, Ubel, etc.). The content of mononucleotides increases markedly when potatoes are boiled (probably as a result of thermal decomposition of RNA) and falls in raw tubers kept until spring.

The taste of the finished dish largely depends on the processes that occur during cooking or frying potatoes. The same amino acids, entering into various reactions during heat treatment, give dishes not only taste, but also aroma. The appearance of a golden yellow color is associated with melanoidin formation.

The aroma of tubers also depends on fats, although there are not many of them (0.1%), which form the organoleptic properties of the product, affecting its texture.

The aroma of potatoes baked in ash is associated with the release of volatile substances, which are a mixture of acetone and ethanol.

Dimethyl sulfide appears in the tubers during storage, and there is less ethanol - as a result, the taste of the potato deteriorates greatly.

Polyphenolic compounds, chlorogenic, caffeic and quinic acids worsen the taste of potatoes. The more tubers contain phenols, the more noticeable the bitterness, the stronger the astringent taste.

Alkaloids have a particularly strong effect on the taste of tubers, they can even make them poisonous. Their content during storage of tubers in the light increases sharply. So the content of solanine during storage of potatoes in the light for hours from 20% rises to 50%. And if corned beef tubers contain about 30%, then signs of poisoning are already showing. During heat treatment, the content of alkaloids is greatly reduced due to their destruction, simpler compounds are formed. The complete absence of alkaloids also reduces the taste of tubers, so their content should be 1.9-2.5 mg%.

Potatoes and vegetables are supplied to catering establishments unprocessed (fresh). Potatoes and vegetables can also be supplied in the form of semi-finished products: raw peeled potatoes, sulphated, fresh white cabbage, carrots, beets, raw peeled onions. In addition, many types of products are supplied to enterprises as fermented, salted, pickled, dried, canned, and quick-frozen.

Vegetables supplied to catering establishments must meet the requirements of current standards in terms of their quality. The amount of waste produced during cleaning depends on the season and is regulated by the recipe collector. However, these norms are the maximum permissible, and it is necessary to strive to reduce the amount of actual waste. This can be achieved by proper organization of the workplace, strict observance of the rules for the operation of machines, the use of grooved knives for cleaning.

Mechanical processing of potatoes and root crops consists of the following operations: sorting, grading, washing, cleaning and cutting. When sorting, rotten beaten specimens, foreign impurities are removed, and when calibrated, they are distributed by size. Potatoes and root crops are washed and peeled in vegetable peelers, protected by hand.

Peeled potatoes quickly darken as a result of the oxidation of nitrogenous substances by atmospheric oxygen. Therefore, potatoes are kept in cold water for no more than 6 hours. Root crops after cleaning and washing are stored in trays, baking sheets and containers so that they do not fade, they are covered with a damp cloth or plastic wrap.

When cleaning white, red, Savoy cabbage, contaminated and rotten places are removed. After that, the cabbage is washed. In heads of cabbage intended for cabbage rolls, a stump is cut out without violating their integrity; heads of cabbage intended for cutting are divided into two or four parts, and then the stalk is removed and cut into straws or checkers, depending on further use.

Cut off a stump of cauliflower 1 cm below the branching of the head, along with green leaves. Darkened or rotten places of the head are cut off with a knife or scraped off with a grater. Cleaned heads are washed.

Brussels sprouts are cut with stems. The sprouts are cleaned from spoiled leaves and washed.

Kohlrabi is manually peeled, washed and cut into strips, sticks, slices.

Sauerkraut is sorted out before use, coarsely chopped - crushed; for some dishes it is finely chopped. If the cabbage is very sour, it is also washed and squeezed.

Wash the zucchini and cut off the skin from them. Cut the zucchini into circles or slices. In zucchini used for stuffing, part of the pulp with seeds is removed.

Artichokes are sorted, the stem and upper sharp ends of the scales are cut off, the core is removed and washed.

The asparagus is sorted, carefully peeled so as not to break off the head, and washed.

Parsley, celery are sorted, removing yellowed and wilted leaves, washed in plenty of water.

Green onions, lettuce and other green vegetables are sorted, the roots are cut off and rotten and withered leaves are removed, then washed.

Fresh cucumbers are washed, after which the stalk and top are removed; yellowed, with a rough skin, they are cleaned. In greenhouse and long-fruited cucumbers, the skin is not removed.

Tomatoes (tomatoes) are washed, cut off the stalk. In tomatoes intended for stuffing, along with the stalk, part of the pulp is cut off and the seeds are removed.

The remains of the tops, roots and skin are cut off from the radish, then washed.

Parsley, celery (root) are sorted, petioles and small roots are cut off, washed and cleaned by hand.

Garlic is divided into cloves, from which the skin and shell are removed.

Mechanical cooking of potatoes can be done by mechanical, chemical and thermal methods. The most common of these is mechanical.

mechanical way. With this method, the processing of potatoes consists of the following operations: sorting and grading, washing, cleaning and cleaning.

Sorting potatoes in mechanical sorting machines or by hand. When sorting, rotten, beaten potatoes, foreign impurities (stones, chips, lumps of earth) and sprouted tubers are removed, since the eyes of such potatoes contain a toxic substance - solanine. Potatoes are calibrated by size in order to reduce waste during machine cleaning, since large tubers are cleaned faster and by the end of cleaning the whole potato, a layer of pulp is cut off from them, which contains a large amount of nutrients.

Purify potatoes in batch or continuous potato peelers. When using a batch potato peeler, first open the water supply valve, turn on the machine and load the potatoes through the hopper. The potatoes are peeled by rubbing against the rough surface of the disc and the walls of the potato peeler. When peeling potatoes, the skin and part of the surface cells are peeled off. The duration of cleaning is 2–2.5 minutes; with longer cleaning, a layer containing a large amount of starch is removed. Peeled potatoes are unloaded without turning off the electric motor. To do this, open the car door, the potatoes enter the substituted container.

At the enterprises of the vegetable processing industry, large harvesting factories, thermal methods are used - steam and fire.

steam method. Potatoes are treated with high pressure steam. In this case, a shallow boiling of the surface layer occurs. When the potatoes are unloaded from the apparatus, the skin is pulled back due to the pressure difference, and during washing it is easily removed.

fire method. Potatoes are roasted in a cylindrical oven at a temperature of 1100–1200 °C. The roasting time is 6–12 seconds. After roasting, the potatoes enter the washing machine, where the skin is peeled off and washed off with water using brush rollers.

Cutting forms. Peeled potato tubers are used for heat treatment whole or pre-cut. Potatoes are cut into simple or complex shapes.

Rice. 3 Forms of slicing potatoes and root crops

1 - slices; 2 - circles; 3 - straw; 4 - bars; 5-cubes; 6 - slices.

Rice. 4 Figured forms of cutting vegetables:

1 - barrels; 2 - garlic; 3 - pears; 4 - spirals; 5 - balls.

Straw. Raw large potatoes are cut into thin slices, put one on top of the other and chopped across into straws 4-5 cm long, 0.2X0.2 cm in section. They are used for deep-frying (in a large amount of fat).

Blocks. Raw potatoes are cut into plates 0.7–10 cm thick and cut into sticks 3–4 cm long. They are used for frying, cooking borscht (except naval and Siberian), pickle, soups with pasta and other dishes.

Rice. 5 Tools for curly cutting vegetables

Cubes. Potatoes are first cut into slices, cut into sticks, and then cut into cubes. Depending on the purpose, the cubes are cut into sections (in cm): large - 2–2.5, medium - 1 - 1.5, small - 0.3–0.5. Raw potatoes are cut into large cubes for stewing and making soups; medium - for cooking "potatoes in milk" and for stewing, boiled potatoes are cut into small cubes for garnishing cold dishes and for salads.

Slices. Raw potatoes (medium-sized) are cut in half and cut into slices along the radius, which are used to make pickles, stews, wind beef, and deep-frying.

Slices. Boiled potatoes of small or medium size are cut lengthwise in half, then in half again and chopped across into slices 1–2 mm thick. Large tubers are cut lengthwise into sticks and chopped across into slices. Use slices for salads and vinaigrettes.

Circles. Boiled or raw potatoes are trimmed, giving it the shape of a cylinder, then cut across into thin circles 1.5–2 mm thick. Raw potato circles are used for frying, and boiled ones are used for baking fish and meat.

Barrels. A medium-sized potato is cut from two opposite sides, then turned, shaped into a barrel, and used boiled for a side dish.

Garlic. Raw potatoes are first turned into barrels, then cut lengthwise into several pieces. A small notch is made along the edge of each part. Used to make soups.

Shavings. Raw potatoes are cut from two opposite sides so that a cylinder 2–3 cm high is obtained, trimmed around its circumference, cut off a ribbon 2–2.5 mm thick and 25–30 cm long. Then this ribbon is shaped into a bow and tied with a thread . Used for deep frying.

Spiral. Using a special tool, the potatoes are cut into a spiral. Used for deep frying.

Jerusalem artichoke and sweet potato are processed and cut like potatoes.

Related materials:

Site Map