THE DEVELOPMENT OF RESOURCE-SAVING TECHNOLOGICAL PROCESS IN THE PREPARATION OF SOUPS FOR FOODSERVICE APPARATUS «VARIOCOOKING CENTER VCC 112»
Journal: BULLETIN OF KSAU
№ 9
, 2016
Rubrics: TEHNICHESKIE NAUKI
Authors:
1.
Siberian Federal University
2.
Siberian Federal University
3.
Siberian Federal University
4.
Siberian Federal University
Type:
Article
Pages:
from 133
to 139
Status:
Published
Received:
21.09.2016
Accepted:
23.09.2016
Published:
25.09.2016
Subject area:
UDK 641.55 Приготовление традиционной и обычной пищи
Language:
Russian
Keywords:
VarioCooking, catering, puree soups, resource-saving technologies, VarioCooking
Abstract (English):
The purpose of the research is the development of resource-saving technologies and the formula-tions to prepare puree soups for the catering, using innovative technological equipment. The authors demonstrated the possibility and the need for re-source-saving technologies in the preparation of soups, including innovative equipment; We con-ducted a case study, by a written questionnaire, which revealed the need to develop recipes and resource-saving technology of preparation of cereal puree soups; developed the recipes of four kinds of soups, mashed potatoes with cereals and binary cereal compositions: "Soup of grains of rice", "Soup „Favorite‟", "From cereals soup rice with smoked items", "Soup „Favorite‟ with smoked items". It de-veloped a resource-saving process of preparation of new types of soups for multifunctional kitchen machine “VarioCooking Center VCC 112” (RA-TIONAL, Germany), according to which the total cooking time, puree, soup is 2 -25 minutes de-pending on the type of grinding, respectively - ce-reals with smoked items. The experiment estab-lished organoleptic, physical and chemical, micro-biological parameters of soups quality, mashed potatoes; defined nutritional and energy value of new types of soups, mashed potatoes: protein con-tent, percentage within 1.48 ± 0.02†2.91 ± 0.07; lipid content, the percentage is within 2.15 ± 0.06† 8.88 ± 0.21; carbohydrate content, the percentage is within 6.75 ± 0.11†8.52 ± 0,19, energy value, kcal within 59.08†120.30; developed regulatory and technical documentation for new types of soups, purees (TTC).
The purpose of the research is the development of resource-saving technologies and the formula-tions to prepare puree soups for the catering, using innovative technological equipment. The authors demonstrated the possibility and the need for re-source-saving technologies in the preparation of soups, including innovative equipment; We con-ducted a case study, by a written questionnaire, which revealed the need to develop recipes and resource-saving technology of preparation of cereal puree soups; developed the recipes of four kinds of soups, mashed potatoes with cereals and binary cereal compositions: "Soup of grains of rice", "Soup „Favorite‟", "From cereals soup rice with smoked items", "Soup „Favorite‟ with smoked items". It de-veloped a resource-saving process of preparation of new types of soups for multifunctional kitchen machine “VarioCooking Center VCC 112” (RA-TIONAL, Germany), according to which the total cooking time, puree, soup is 2 -25 minutes de-pending on the type of grinding, respectively - ce-reals with smoked items. The experiment estab-lished organoleptic, physical and chemical, micro-biological parameters of soups quality, mashed potatoes; defined nutritional and energy value of new types of soups, mashed potatoes: protein con-tent, percentage within 1.48 ± 0.02†2.91 ± 0.07; lipid content, the percentage is within 2.15 ± 0.06† 8.88 ± 0.21; carbohydrate content, the percentage is within 6.75 ± 0.11†8.52 ± 0,19, energy value, kcal within 59.08†120.30; developed regulatory and technical documentation for new types of soups, purees (TTC).
Keywords:
VarioCooking, catering, puree soups, resource-saving technologies, VarioCooking
VarioCooking, catering, puree soups, resource-saving technologies, VarioCooking
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