title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿Ð°ÑÐ¾ÐºÐ¾Ð½Ð²ÐµÐºÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸Ð· ÐºÑÑÐ¿
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
Creators: name: ÐÑÐ»Ð»Ð¸ÐµÐ², ÐÐ·Ð¸Ð·
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: ÐÐ¸ÑÐµÐ²ÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
Ð¿Ð°ÑÐ¾ÐºÐ¾Ð½Ð²ÐµÐºÑÐ¸Ð¾Ð½Ð½Ð°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ°
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sous vidÐµ
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description: Topic of the final qualification work: Â«Improving the technology of steam con-vection processing of culinary products from cerealsÂ». The purpose of this work is to develop technological recommendations for the steam convection treatment of cereals and the use of spices that help to ensure the safety of food substances and high consumer properties of culinary products with prolonged shelf life. Objects of research - cereals before and after processing in a combi oven, culinary products from cereals. The subject of the study is the methods of preparation and technological modes of steam convection processing of cereals in gastronomic containers and using packaging made of polymer materials, organoleptic properties of culinary products from cereals. The result of the literature review is the justification of the method of steam convection treatment, as the most suitable for the preparation of culinary products from cereals. A combination of Sous Vide and the use of spices and spices was chosen as the methods of prolonging the shelf life of chilled culinary products. In the course of the research, the following parameters were determined: the duration of heat treatment of cereals in a steam convectomat, including in vacuum bags made of polymer materials; hydromodule for cereals used in the study. The dependence of technological properties of cereals on the method of industrial processing is proved. The duration of soaking for millet, pearl barley and spelt before processing, the combination of spices with cereals and the method of their introduction into culinary products before heat treatment in the form of a spicy-fat mixture are justified. Based on the results of the study, a one-stage technology for preparing casseroles in a steam convectomate and crumbly porridges in vacuum bags with the addition of turmeric and cinnamon was developed. Recipes and technology are issued in technological and technical documents for pre-production and procurement enterprises of food.