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Производство рыбных кулинарных изделий, технология и оборудование,

170529

Борисочкина Л.И., Гудович А.В.

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Germany
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The textbook gives the characteristics of fish and seafood. The primary processing of fish, the technology of the main types of culinary products, the equipment used are considered. To train workers in production. A change in the species composition of the domestic catch due to an increase in the proportion of small fish and fish of reduced commercial value contributes to the enhanced development of fish culinary production, which makes it possible to use fish raw materials for food purposes, which are not in sufficient demand when processed according to traditional technology (freezing, salting, etc.). ). In the early 70s, operating fish processing complexes were built and put into operation in our country in Minsk, Donetsk, Kemerovo, Leningrad, Volgograd, Ivanovo, Tolyatti, and somewhat later in Voronezh, Lipetsk, Vladivostok and other cities of the country. These specialized fish gastronomy plants are designed to process primarily ocean raw materials. Their productivity for finished products is different, depends on the location of enterprises and ranges from 10 to 40 tons / day. Thus, the design capacity of the Volgograd and Donetsk fish processing complexes is 30 tons per day. Leningradsky — 40 tons/day of finished products. For the production of fish semi-finished products and culinary products at large fish processing complexes, industrial methods of processing raw materials are used, many of them have in-line and complex-mechanized lines for the production of a wide range of finished products.

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Publication date 1989
Bookbinding Hardcover

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ISIA Media Verlag UG (L)

Volbedingstr. 2 A2-03
Leipzig, 04357
Germany
03416870612

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