Primary processing of tubers of cut form. Types of cutting vegetables mechanical culinary processing of tubers

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 mel anoidin 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 withered 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.

"Types, mechanical culinary processing and slicing of tubers Electronic manual for educational purposes Developer: ..."

State budget educational institution

secondary vocational education

Berezovsky Polytechnic College

Species, mechanical culinary

processing and cutting of tubers

Electronic manual

educational purpose

Developer: Enbrecht G.V.,

production master

learning, teacher

special disciplines

Berezovsky 2012

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Types of tubers

Technological process MKO

Potato

Sweet potato Jerusalem artichoke Simple forms of cutting Figured cutting of potatoes Test questions

TYPES OF TUBS

Potato,

Jerusalem artichoke (ground pear),

Sweet Potato (Sweet Potato) Return to Table of Contents

Technological process of MCO vegetables

sorting and sizing,

cleaning

Washing

Cutting Sorting and grading contribute to the rational use of vegetables for the preparation of certain dishes, reduce waste during mechanical processing.

Sorting - removal of impurities, rotten and battered specimens, selection for culinary use.

Calibration - sizing vegetables Washing

Vegetables are washed in vegetable washing machines or by hand in order to remove soil and sand residues from their surface.

Washing also improves the sanitary condition of machines, helps to increase their service life.

Peel vegetables in vegetable peelers (mechanical method) or manually (manual method) in order to remove parts with reduced nutritional value.

With a mechanical cleaning method, a cleaning process is still necessary (removal of eyes, poorly cleaned places).

Glycoside solanine, contained in green and sprouted tubers, is partially removed when potatoes are peeled, and when it is boiled, it turns into a decoction. In the spring, sprouted potatoes should not be boiled in their skins and decoctions of peeled potatoes should be used.

Tools and Equipment for Vegetable Peeling Potato Peeler and Eye Remover Slicing

Slicing vegetables (if necessary) contributes to their more uniform heat treatment, gives the dishes a beautiful appearance, improves the taste.

Cut vegetables mechanically or manually.

Slicing Tools Back to Contents

Potatoes - the second bread The main component is starch (average 18%).

Contains sugars (1.5%), proteins (2%), minerals (Na, Ca, F, Fe), fiber (2%), vitamin C. High-calorie.

It is used to prepare a huge range of dishes, and also serves as a raw material for the production of starch, and is used for fattening livestock.

Potato varieties

Canteens (12-18% starch) - white pulp, good taste, boils well, but does not crumble. Tubers are well preserved.

Technical (25% starch) - used to produce starch.

Forage - high yield and high content of starch and proteins.

Universal - have the properties of table and technical varieties.

–  –  –

Raw potatoes cut into thin slices

Stacked one on top of the other

Shredded 4-5 cm long, 2x2 mm in section Used for deep-frying Sliced ​​into cubes (3-4 cm, sec. 7-10 mm)

–  –  –

Used for stews, beef, for deep-frying, for making pickles, vegetable and potato soups.

Boiled or raw potatoes trim (cylinder)

Cut across with a thickness of 1.5 - 2 mm.

Use:

raw - for frying, boiled - for baked dishes, for frying

Boiled potatoes of small and medium size, cut in half lengthwise

Then again in half in the opposite direction

Then across the thickness of 1

Large tubers - first into sticks, then across into slices Used for salads and vinaigrettes You can fry raw slices Back to "Contents"

or boiled potatoes

2. Kegs

3. Chips, spirals

4. Garlic

Barrels: medium-sized potatoes are cut from two opposite sides, turned, giving the shape of a barrel. Used boiled for garnish

Pears: medium-sized potatoes are turned into pears. Used boiled for garnish

Garlic: raw potatoes are turned into barrels, then cut into slices and a small notch is made along the edge.

Used for soups

Balls: using notches. Large - for deep frying, medium - for deep frying and as a side dish for cold dishes

Chips: cylinder high first 2-3 cm, then a ribbon 2-2.5 mm thick, 25-30 cm long is cut along the circumference, shaped into a bow.

Deep-fried

Spiral, spring:

special tool.

For Deep Frying Return to Table of Contents

test questions

1. List the tubers

2. Nutritional value of tubers

3. Scheme of primary processing of tubers

4. Cleaning methods

5. Cutting methods

6. Simple cut shapes

7. Figured forms of cutting Return to "Contents"

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