Chicken stew technological card. "The technological process of preparation and delivery of the dish" Poultry stew
Boiled poultry
TECHNICAL AND TECHNOLOGICAL CARD No. Boiled poultry
- APPLICATION AREA
Real technical routing developed in accordance with GOST 31987-2012 and applies to the boiled poultry dish produced by the public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
3. RECIPE
Output: with oil 75
with sauce 120
4. TECHNOLOGICAL PROCESS
Prepared carcasses of hens or chickens are placed in boiling water (2.5 liters per 1 kg of product) and quickly heated to a boil. Foam and fat are removed from the boiled broth, chopped carrots, salt are added and the poultry is boiled at a low boil until tender (check readiness: the cook's needle should freely pass into the thick part of the leg, on the break of the leg - gray flesh).
The cooked carcasses are removed from the broth, allowed to cool and chopped into portions (2 pieces 35g each). Chopped portions of poultry are poured with hot broth, brought to a boil.
On vacation boiled poultry garnished and poured with oil or sauce.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.
Serving temperature 65 ° С.
Side dishes: crumbly rice, boiled vegetables, vegetable purees.
Sauces: milk, milk with carrots, sour cream.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance - two pieces per serving (from the sirloin and from the leg) are laid on a dish, sprinkled with sauce, crumbly rice (or other side dish) on the side with a slide. Color - sirloin - grayish-white, legs - brownish, sauces - milk and sour cream - white, with carrots - pink. Taste and smell - characteristic of boiled chicken with a taste and smell of sauce.
6.2 Microbiological and physicochemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Caloric content, kcal (kJ)
| 18,22 18,22 0,97 | 242,68 |
Process engineer.
TECHNOLOGICAL CARD No. 07025
Poultry stew (turkey)
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Product name |
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Gross weight, g |
Net weight, g |
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Turkey fillet p / f DP chilled or Turkey fillet p / f DP frozen |
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Boiled poultry mass: |
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Fresh peeled semi-finished potatoes or Fresh food potatoes |
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Peeled table carrots, semi-finished product or Fresh table carrots |
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Tomato paste |
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Fresh peeled onion semi-finished product or Fresh onions |
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Butter |
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Wheat flour 1 grade |
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Turkey broth |
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Weight of garnish and sauce, ready-made: |
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Output: |
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Nutrients, g |
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Carbohydrates |
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Mineral substances, mg |
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Vitamins, mg |
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* For cooking, it is allowed to use chilled turkey breast fillet instead of chilled turkey meat without skin.
Cooking technology: the prepared poultry fillet is cut into pieces weighing 15-20 g, put in hot water, quickly bring to a boil, remove the foam from the surface of the broth, add salt, and cook in a sealed container until tender. Combine with stewed tomato paste and stew for 5-10 minutes. Fresh peeled potatoes (sulfite semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. The broth remaining after stewing is drained and the main red sauce is prepared on it, which is poured stews poultry meat, add diced potatoes, stewed in a small amount of broth with the addition of butter, sliced carrots, onions and stew in a sealed container with low boil for 15-20 minutes until tender. The stew is released along with the sauce and garnish.
Serving temperature: 65 ± 5 ° C.
Implementation period: no more than 2 hours from the moment of preparation.
TECHNOLOGICAL CARD No. 07027
Boiled poultry soufflé (chicken)
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Product name |
Consumption rate of products for 1 portion of net weight 100 g |
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Gross weight, g |
Net weight, g |
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P / f from poultry (chickens) boneless DP chilled or P / f from poultry (chickens) boneless DP frozen |
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Drinking water (for cooking broth) |
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Wheat flour 1 grade |
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UHT enriched milk DP |
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Butter |
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Pasteurized egg white |
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Butter for greasing a baking sheet |
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Fortified salt with reduced sodium content |
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Pasteurized yolk |
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Semi-finished product weight: |
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Output: |
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In 100 grams of this dish contains:
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Nutrients, g |
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Carbohydrates |
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Mineral substances, mg |
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Vitamins, mg |
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Cooking technology: Put the prepared poultry fillet in hot water, bring to a boil, remove the foam and cook with moderate heat until tender. Pass the flesh of boiled poultry through a meat grinder with a fine grate 2 times, then gradually introduce into the minced meat milk sauce, melted butter, salt. Beat the mass, add pasteurized liquid egg product (yolk). Beat pasteurized liquid egg product (protein) into a thick foam, carefully add into the mass, kneading from bottom to top. Put the mass in a baking sheet in a layer of 3 cm and steam or bake at 180-200 ° C for 15-20 minutes.
Product Norm expense products on 1 portion mass net 100 G Weight gross, g Weight net, g Fresh peeled potatoes ...
EDUCATIONAL INSTITUTION
PRIMARY VOCATIONAL EDUCATION
"PROFESSIONAL LYCEUM No. 48", Tver
260807.01 "Chef, Confectioner"
"The work is admitted to the defense"
Deputy Director for OOD
_____________ Loginova N.V.
Written examination paper
Theme:
« Technological process preparation and release of the poultry stew
Graduate Komolova Irina Sergeevna
3 Course, study group number 53
"Work is done"
__________________
Graduate signature
Head of work Malkova Tatyana Yurievna
____________________
Supervisor's signature
Tver, 2013
Introduction ……………………………………………………………………………… 1
Relevance ………………………………………………………………………… 1
Targets and goals……………………………………………………………………………
Characteristics of the enterprise
1.2 Enterprise plan
1.3 Used equipment, inventory
1.4 Occupational safety
1.5 Economic characteristics of the enterprise
2. Technological process
Cooking a dish
Side dish preparation
Making the sauce
Qualitative assessment
Description of manufacturing excellence
Proposals for improving production operations.
General conclusions
Practical significance
Literature…………………………………………………………………
Application……………………………………………………………………
INTRODUCTION
Relevance.
Poultry dishes are nutritious and easily absorbed by the body. The content of complete proteins in poultry meat is slightly higher than in beef. Poultry fat has a low melting point due to its higher content of unsaturated fatty acids. The specific taste and smell inherent in poultry dishes are due to the relatively high content of extractives. Poultry meat contains a large amount of minerals, as well as vitamins (A, D, group B).
Lean poultry dishes are used in medicinal and baby food... Garnishes from cereals and potatoes complement the composition of poultry dishes with carbohydrates, and vegetable garnishes enrich their vitamin and mineral composition.
poultry dishes by the method of heat treatment are divided into boiled, stewed, fried and stewed. poultry stew is a stew. after extinguishing change and organoleptic characteristics quality of poultry meat. but it becomes more juicy, acquires a specific taste and aroma. Extractive substances, decomposition products of fats, are involved in the formation of taste and aroma during the heat treatment.
Targets and goals. The purpose of my work: to study the technological process of cooking and serving the dish "Chicken Stew". Consider the following questions:
Characteristics of POP
Occupational Safety and Health
Organization of workshops
Characterization and preparation of raw materials
Cooking dishes, side dishes
I undergo practical training at the State Budgetary Educational Institution NPO PL No. 48, in the educational and hotel complex "On Ozernaya". UGK is located at Tver st. Ozernaya, 21. The educational and hotel complex consists of a cafe, a bar and a hotel complex. The company's cafe is open: from 9.00 to 17.00. The hotel complex is open around the clock.
The structure of the cafe includes: a warehouse, a hot shop. The hot shop has a structureless subdivision, so the cold shop, the hot shop, the confectionery shop have different jobs, the tables must be numbered. The cafe produces a variety of products. The menu is in Appendix No. 1. The head of the cafe is Marina Nikolaevna Lapochkina. The dishes are prepared by a student of Lyceum No. 48 by profession “Cook, Confectioner”. The visitors of the cafe are served by a student of lyceum # 48 by profession “Waiter. Bartender".
The main type of bar equipment is a bar counter, which is an integral part of the interior of the hall and its main decorations. The bar counter is a structure that stores and dispenses products. The bar counter is equipped with the following equipment: blender, coffee machine, cash register, bottle holder, drink dispenser, table electric stove, toaster, microwave machine, grill.
Enterprise plan
1. Refrigerated table counter "Gastro - line"
2. Sinks for hands
3. Production work table
4. Sinks
5. Induction oven
6. Combi oven "SelfCookingCenter"
7. Two-plate electric stove
8. Production work table
9. Bench scales "Computingscale"
10. Refrigerated cabinet - showcase
11. Dispensing showcase
12. Shelving
13. Microwave
14. Production work table
15. Boiler "Waterboiler"
^
1.3 Used equipment, inventory
Combi oven "SelfCookingCenter
Electric combi ovens SelfCookingCenter A kitchen appliance designed for the automatic preparation (automatic mode) of large roasts, quick fries, poultry, fish, side dishes, potato dishes, egg dishes, desserts, bakery products, as well as for automatic food regeneration - Finishing®.
The device can also be used as a combi steamer (combi steamer mode) in accordance with DIN 18866 for the preparation of products using the technologies most often used in professional kitchens. In this case, you can optionally use only steam, or hot air, or both cooking media sequentially or simultaneously.
Functions in SelfCookingControl mode: In 9 operating modes (large roasts, quick roasts, poultry, fish, side dishes, potato dishes, egg dishes, desserts, bakery products, Finishing®), the automatic system independently recognizes the product size, load volume and determines the requirements of the given product. Cooking times, temperatures as well as the ideal oven climate are calculated taking into account the final cooking characteristics you have set and are adjusted during operation. The time remaining until the end of cooking is shown on the display.
Functions in combi steamer mode: Cooking food using hot air convection, controlled at your discretion, fresh steam supplied not under pressure, or under steam convection conditions - a combination of hot air and fresh steam. The humidity in the working chamber is measured and regulated with an accuracy of a percentage in any working sub-mode.
^ Two-plate electric stove.
The EP-2ZhSh plate is intended for cooking the first, second, third courses in cookware, as well as for frying semi-finished products from meat, fish, vegetables and small-piece baked goods. culinary products... Cast iron burners are equipped with two heating elements as heating elements, which ensures fast and uniform heating, and also guarantees a long service life of the burners. The area of the burners is 0.18 sq.m. The cooking zones create a flat surface for convenient and easy movement of the cookware. Below is a roasting cabinet with two GN 1/1 baking trays measuring 530x325 mm, made of stainless steel. The working range of the oven temperature is 65-2700 C.
^
Induction cooker
- kitchen electric stove ,
heating metal utensils induced eddy currents. When working with the stove, it is advisable to use special cookware made of a material with suitable characteristics that would effectively absorb the energy of the magnetic field. These characteristics are resistivity and magnetic permeability(affects the depth of the skin layer). Contrary to common misconception, the material of cookware for induction heating is not fundamentally required to have properties, but in practice, in order to achieve a high efficiency, without which there would be no point in such stoves, only ferromagnetic metals, in particular, ordinary steel (skin - the layer in them is much thinner, which means that their resistance arising in them when placed in a magnetic field to eddy currents is much higher, and the release of heat in the same magnetic field is also higher), therefore, dishes for induction furnaces can be checked with a magnet. Modern induction hobs automatically recognize suitable cookware and only then switch on the magnetic field. In general, traditional enamelled iron (steel) cookware is great for induction cookers. But if the bottom of the pan is not modern, flat, but "in the old style", with an elevation in the central part, there may be a noticeable hum or squeak during operation due to vibrations of this elevation like a loudspeaker diaphragm.
^ Cutting boards and knives are marked according to the product to be processed:
CM- raw meat, Wed - raw fish, CO - raw vegetables, VM- cooked meat, BP- boiled fish, IN- boiled vegetables, MG- meat gastronomy, Greens, NS - pickled vegetables Herring, NS- bread,
WG- fish gastronomy.
^ 1.4 Occupational Safety
Occupational Safety and Health- it is a system for ensuring the safety of life and health of workers in the process of work, including legal, rehabilitation and other measures.
^ Safety requirements before starting work
Fasten all the buttons of the dressed sanitary clothes (tie the ties), avoiding hanging ends of the clothes.
2. Check the operation of the local exhaust ventilation and the equipment of the workplace with the equipment, inventory, fixtures and tools necessary for work.
3. Prepare the workplace for safe work:
ensure the availability of free aisles; check the stability of the production table, rack, the strength of the equipment fastening to foundations and stands; securely install (fix) mobile (portable) equipment and inventory on the desktop, stand, mobile cart; conveniently and stably place stocks of raw materials, semi-finished products, tools, devices in accordance with the frequency of use and expenditure; check the presence and serviceability of a wooden lattice under your feet; check by external examination:
sufficiency of illumination of the working surface; no hanging and bare ends of electrical wiring; serviceability of the socket, cable (cord) of the power supply, plug, used household appliances;
the presence and reliability of grounding connections (absence of breaks, strength of contact between metal non-current-carrying parts of the machine and the grounding wire). Do not start work in the absence or unreliability of grounding; availability, serviceability, correct installation and reliable fastening of the fence of moving parts (gear, chain, V-belt and other gears, couplings, etc.), heating surfaces of the equipment; absence of foreign objects in and around the equipment used; availability and serviceability of control and measuring devices, as well as safety, regulation and automation devices (presence of a stamp or seal; timing of branding of devices; dates of inspection of vessels working under pressure; location of the pressure gauge needle at the zero mark; glass integrity; no damage affecting the readings instrumentation); absence of cracks, significant thickening of vessel walls, gaps in welds, leaks in riveted and bolted joints, gasket breaks, etc. in cooking equipment; condition of floors (no potholes, irregularities, slipperiness, open ladders); absence of potholes, cracks and other irregularities on the working surfaces of production tables;
the operability of the equipment, devices and tools used (the surfaces of special containers, cutting boards, handles of scoops, shovels, etc. must be clean, smooth, without chips, cracks and burrs; knife handles must be tightly fitted, non-slip and comfortable to grip, having the necessary support for the fingers of the hand, not deforming from the action of hot water; the blades of the knives must be smooth, polished, without dents and cracks).
4. Check the serviceability of the equipment's control gear (starters, packet switches, etc.).
5. Make the necessary assembly of the equipment, correctly install and securely fix removable parts and mechanisms.
6. Before turning on the electric stove, check the presence of a pallet under the burner block and a hearth plate in the oven chamber that covers the heating elements, the condition of the frying surface. Make sure the switches for the hotplates and the broiler are in the zero position.
7. Before turning on the electric digester: open the boiler lid and check the cleanliness of the brewing vessel, the presence of a filter in the drain hole and a reflector on the lid valve, as well as the water level in the steam-water jacket at the control tap; by pressing the handle of the lever, "undermine" the safety valve (displacement of it relative to the seat); correctly set the pressure regulation limits in the steam-water jacket of the boiler with an electric contact pressure gauge;
fill the brewing vessel of a non-tilting boiler so that the liquid level is 10-15 cm below the upper edge; after loading food and pouring water into the brewing vessel, check the valve on the lid by turning its handle 2-3 times around the axis; open the air valve of the safety valve , and in its absence - the tap of the filling funnel and keep open until steam appears. After the boiler jacket warms up, close the air valve (funnel valve); close the boiler lid, tighten the union levers of the sealed lid in two steps, first until it touches the lid, then to failure in the sequence: front, middle, rear.
8. Before starting to use an electric frying pan, electric fryer, etc.: check the convenience and ease of opening the hinged lid of the frying pan, as well as its fixation in any position, for a tilting pan - the tilting mechanism; make sure that the coolant of the oil jacket of the device with indirect heating (pans , deep fryers, etc.) corresponds to the type specified in the passport; when filling the oil jacket of the apparatus with a coolant, make sure that no moisture gets into it. Before filling the jacket, the coolant must be warmed up for 5 minutes at a temperature of 250 ° C to remove moisture.
9. Check the operation of the pressure switch of the bain-marie for the second courses by first closing the water valve and plugging it into the network. After a while, the signal lamp "no water" should light up. Fill the steam generator with water and check the operation of the float valve. Then turn on the heating elements of the steam generator, the heating cabinet and after 40 minutes (when the bain-marie is brought up to working condition) fill the bain-marie bowls.
10. Check the serviceability of other equipment used.
11. Inform your immediate supervisor about all detected faults in equipment, inventory, electrical wiring and other problems and start work only after the faults have been eliminated.
12. When operating gas-powered equipment, electric frying and baking cabinets, scales and electric grill, meat grinder, observe the safety requirements set out in the relevant standard labor protection instructions.
The processed poultry carcasses are molded before cooking, i.e. give them a compact form (see Appendix 1). In this case, the carcass is placed on the table with its back down, hold it with the left hand, and a cook's needle and thread are passed through the legs with the right. Then the needle with the thread is transferred under the carcass to its original position, again it is passed to the end of the protrusion of the sirloin, the legs are pressed against the carcass and the thread is tied on the back with a knot.
Prepared poultry carcasses are placed in hot water (2 - 2.5 liters per 1 kg of product), quickly brought to a boil, and then the heating is reduced. Foam is removed from the Boiled broth, chopped roots, onions, salt are added, boiled at low boil in a sealed container until tender, after which the cooked carcasses are removed from the broth, allowed to cool and, as required, are chopped into portions.
The bird is released in 2 pieces (fillet and chicken legs) per serving.
When portioning poultry, especially large ones (chickens, broilers - chickens, turkeys, geese, ducks), you can cut the back bone. To do this, the bird is cut lengthwise into two parts so that one half is obtained without a back bone. Then the back bone is cut off from the second half and portioned.
Pour the chopped portions of the poultry into hot broth, bring to a boil and store on a food warmer in a sealed container. The broth left over after cooking is used to make a sauce or a side dish (crumbly rice porridge).
On vacation, boiled poultry, garnished and poured with sauce or served natural without sauce.
Side dishes - crumbly porridge, boiled or steamed rice, boiled green peas, boiled potatoes, mashed potatoes, boiled vegetables, complex side dish... For boiled geese and ducks - stewed cabbage, baked apples, etc. Sauces - steam, white with egg, for geese and ducks - red basic.
Technological map No. 2. Poultry with steam sauce with mushrooms and rice
Chickens, chickens, broilers - chickens are allowed. Boil turkeys. The finished poultry is chopped into portions, the broth is used to make the sauce.
Prepared fresh porcini mushrooms are boiled in water (25 - 30 min), thoroughly washed dried mushrooms soaked for 3 - 4 hours, then cook in the same water for 1.5 - 2 hours. fresh champignons they are allowed. The broth is used when poultry is allowed to cook.
On vacation, the bird is garnished, chopped ready-made mushrooms are placed on top of it and poured with steam sauce. Garnish - boiled or steamed rice.
Technological map No. 3. Poultry stew
Prepared poultry carcasses, chopped into pieces of 40-50 g, fried until formed crispy crust... Then the prepared products are poured with hot broth or water in the amount of 20 - 30% of the mass of the products, browned tomato puree and stew for 30 - 40 minutes. The broth remaining after stewing is drained and the main red sauce is prepared on it, which is poured stews meat, add fried diced potatoes, carrots, onions and stew for 15 - 20 minutes. The stew is released along with the sauce and garnish.
Technological map No. 4. Pilaf from poultry
The poultry is cut into portions (one piece at a time). Fry until a crust forms, sprinkle with salt, pepper, put in a bowl, add browned, finely chopped carrots and onions, tomato puree, pour hot broth or water and let it boil (liquid is poured at the rate of water for cooking crumbly porridge), then put the washed rice groats and boiled until thick. After that, the dishes with pilaf are placed in an oven for 40-50 minutes.
Technological map No. 5. Poultry stewed in sauce with vegetables
The fried poultry is chopped into portions, fried potatoes, sauteed carrots, and onions are added, poured into red basic sauce and stewed for 20 - 30 minutes. Add green peas or chopped bean pods 5 - 10 minutes before cooking.
The poultry stew is released with vegetables and the sauce in which they were stewed. This dish can also be cooked in portioned pots.
Quality requirements: Neat and beautiful design, the dish must have a serving temperature of 75 ° C. Free of foreign smells and tastes. The color is golden.
Technical and technological mapVegetable stew, portion(SR-619 option 2-2002)
- APPLICATION AREA
This technical and technological map applies to vegetable stew, portion, generated in the name of the object, city.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for cooking vegetable stew, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certification, etc.).
The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises and technological guidelines for imported raw materials.
- RECIPE
| Name | Raw material consumption per serving, g | ||||
| Gross weight, g | % during cold working | Net weight, g | % during heat treatment | Output, g | |
| Peeled potatoes, p / f | 40,0 | 0,00 | 40,0 | 17,00 | 33,0 |
| Peeled carrots, p / f | 35,0 | 0,00 | 35,0 | 32,00 | 23,8 |
| Peeled onions, p / f | 30,0 | 0,00 | 30,0 | 26,00 | 22,0 |
| Zucchini | 48,0 | 10,00 | 43,0 | 35,00 | 28,0 |
| Peeled Bulgarian pepper, p / f | 28,0 | 0,00 | 28,0 | 25,00 | 21,0 |
| Tomatoes | 20,0 | 5,00 | 19,0 | 37,00 | 12,0 |
| Cabbage w / c | 44,0 | 20,00 | 35,0 | 20,00 | 28,0 |
| Green peas s / m | 16,0 | 5,00 | 16,0 | 12,82 | 14,0 |
| Vegetable oil | 20,0 | 0,00 | 20,0 | 80,00 | 4,0 |
| Butter | 10,0 | 0,00 | 10,0 | 80,00 | 2,0 |
| Fresh dill | 0,8 | 50,00 | 0,4 | 0,00 | 0,4 |
| Peeled garlic, p / f | 1,66 | 0,00 | 1,66 | 40,00 | 1,0 |
| Salt | 1,6 | 0,00 | 1,6 | 100,00 | 0,0 |
| Sugar sand | 2,0 | 0,00 | 2,0 | 40,00 | 1,2 |
| Bechamel sauce, p / f | 12,0 | 0,00 | 12,0 | 20,00 | 9,6 |
| Output | 200 | ||||
- Cooking technology
Prepare vegetables for stew:
Cut the peeled potatoes into 1x1 cm cubes. Cut carrots into slices, onions - into 1x1 cm cubes, and Bulgarian pepper - into segments. Cabbage is cleaned of the upper integumentary leaves and stubs, cut into 1x1 cm checkers.
Green peas are thawed s / m. Tomatoes, peeled from the stalk, cut into cubes 1x1 cm. Dill, peeled from the stalks, is finely chopped. Peeled garlic is chopped with a knife.
Cabbage is allowed to cook until half cooked in a little water.
Prepare a large skillet with a thickened bottom, reheat the creamy and vegetable oil(do not overheat). Fry potatoes until golden brown, remove with a slotted spoon or perforated spatula. Then lay the carrots, lightly fry with stirring, add onion and bell pepper continue to fry at moderate heat. Add the zucchini and continue frying for 5 minutes.
Preheat the steam convection oven to 150 * C ("Heat-Steam" mode).
Put all the pre-fried or stewed vegetables (potatoes, carrots, onions, peppers, cabbage, zucchini) in a deep baking sheet. Add tomatoes green pea, garlic, Bechamel sauce. Season with salt, sugar, stir until the ingredients are evenly distributed.
Stew for 30 minutes. The finished stew is portioned. On leave, sprinkle with finely chopped dill.
- Characteristics of the finished dish
Appearance – stew, consisting of coarsely chopped foods: potatoes, carrots, zucchini, peppers, tomatoes, cabbage. Steamed vegetables retain their shape.
Colour- typical for incoming ingredients and Bechamel sauce.
Taste– stewed vegetables and sauce. Moderately salty. No foreign taste.
Smell- stewed vegetables and sauce. No foreign smell.
- Requirements for registration, implementation and storage
Vegetable stew are made as needed. Store in a gastronome container on a bain-marie (at a temperature of +65 ° C) for 4 hours from the end of the technological process in accordance with SanPiN 2.3.2.1324-03.
The shelf life of products from the end of the technological process at a temperature from plus 2 ° C to plus 6 ° C:
- stewed vegetables - no more than 18 hours