Equipment for the production of sherbet from fruits. Development of assortment and preparation technology for sherbet

09.11.2021

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Ministry of Education and Science of the Khabarovsk Territory

regional state budgetary educational institution

secondary vocational education

"Soviet - Gavan Industrial and Technological College"

(KGBOU SPO SGPTT)

COURSE WORK

On the topic: Development of assortment and technology for the preparation of sherbet

Pupils of group number TPP-13

Uskova Lyudmila Anatolyevna

Teacher:

Pushkareva L.P.

Introduction

Sherbet (the spelling and pronunciation of sherbet is erroneous, despite its popularity, from the Persian FSIK Sharbat):

· A traditional drink in the countries of the East, made from wild rose, dogwood, rose or licorice and various spices. Nowadays, culinary experts call sherbet special types of soft drinks made from fruit juices and sugar with the addition of spices and ice cream. The word "sherbet" is borrowed from the Turkish "Єerbet" and has analogues in Persian, Urdu, Hindi - "sharbat", and Arabic - "sharba" (drink);

· Instant powder for the production of effervescent carbonated sorbet, invented in Great Britain in the 19th century.

Sorbet (t) - popsicles similar to a traditional drink;

· In Tajik cuisine, thick boiled candied syrup, similar to liquid jam;

· Oriental sweetness - a fragrant colored fondant on a fruit-milk or fruit-creamy base with crushed nuts like halva.

Sherbet properties

The word sherbet or sorbet, as well as sorbet, has not only different spellings, but also several meanings. First, sherbet denotes an ancient oriental vitamin drink based on rose hips, pink flowers, licorice and spices. Nowadays, sherbet is called a soft drink made from juices of fruits and berries, with the addition of sugar, honey, spices and spices.

Secondly, sherbet is known to all sweet tooths as a fruit ice cream or a fragrant oriental sweet delicacy. It is with the last type of sherbet that we want to introduce you today. Sherbet got its distinctive name from the Turkish language and the word Єerbet, which has analogs in other languages. For example, Persians, Urdu people and Arabs call sherbet sharbat.

Sherbet composition raw materials technological standard culinary

According to its composition, sherbet belongs to sweets, and according to its consumer and taste properties, the product is classified as candy. The composition of sherbet includes various products that depend solely on the national recipe of the dish. However, in any case, the sorbet will look like a creamy fudge, which is mixed with various ingredients. For example, nuts, vanillin, or raisins. Modern sherbet manufacturers use condensed milk as the main ingredient in sweets.

The calorie content of sorbet will also depend on the original ingredients of the product. The average calorie content of sherbet is 417 Kcal per 100 grams of product. Agree, quite a satisfying delicacy. Sherbet remains the most popular dessert in Eastern countries. The most loved by the inhabitants of the East is sherbet with peanuts or peanuts, which are poured with condensed cream.

The benefits of sherbet

The chemical composition of the product determines both the harm and the benefit of sherbet. On the one hand, the product is rich in nutrients that are originally contained in the original ingredients. For example, nuts or raisins contain sufficient amounts of both vitamins and minerals. Vitamin A, B1, D, PP, as well as biotin and linoleic acid are contained in sherbet.

We can say that the main benefit of sherbet lies in the excellent saturating properties of sweetness. We think many will agree that it is simply impossible to eat a lot of sherbet, which cannot be said about chocolates, which some absorb in kilograms. In addition, sherbet is better absorbed by the human body and can serve as a wonderful and more natural substitute for candy or other sweets.

Sherbet harm

Unfortunately, the harm of sherbet lies in the same chemical composition of the product. In terms of the amount of sugar, sherbet is in the forefront among the most nutritious sweet products. Such a high sugar content in the composition of the confection leads to a high level of carbohydrates, which can be a good source of energy or add a couple of extra pounds.

Therefore, you need to eat sweets in reasonable quantities, because the harm of sherbet can be quite noticeable and not only for a beautiful and slender figure. Sherbet is contraindicated in people suffering from liver or pancreatic diseases. Also, doctors advise to limit the amount of consumed sorbet during pregnancy and childbirth, because the sweetness can cause allergic reactions in the baby. It is best to find a "golden mean", then sherbet will not bring harm, but, on the contrary, will enrich the body with useful substances.

Calorie content of Sherbet 417 kcal.

Energy value of the product Sherbet (The ratio of proteins, fats, carbohydrates):

Proteins: 7.3 g (~ 29 kcal) Fats: 14.7 g (~ 132 kcal) Carbohydrates: 66.2 g (~ 265 kcal)

Energy ratio (b | f | y): 7% | 32% | 64%

History of sorbet

Sherbet is the first cold non-alcoholic drink in the history of mankind. In the Ottoman Empire, sherbets were very popular drinks, they were served with every meal and the Turks drank them before and during meals. At that time, in the Ottoman Empire, it was not customary to drink simple mineral water during meals, and sherbets were served instead, and compotes were served after the meal.

The sultans, distinguished for their sophisticated gastronomic flavors, drank various fruit juices, lime juice or sorbet with their meals. Sherbets were always served in beautiful dishes and were not only a delicious refreshing drink, but also a real decoration of the table. This tradition has been preserved in Turkey to this day.

Sherbet and Turkish traditions

Sherbet is still a traditional cold drink in Turkey. It is especially loved for its refreshing properties, which is very important for the hot climate of Turkey. Interestingly, the Turks believe that sorbet has healing properties. This belief in the healing effects of sherbet has its roots in the distant past, when the fruits, aromatic plants and spices used to make sherbet were grown in the gardens of an Ottoman palace under the strict supervision and supervision of court doctors and pharmacists. Many centuries have passed since then, but the belief in the miraculous healing properties of sherbet remains among the Turkish people today.

According to Turkish customs and traditions, sherbet is served on hot summer days to the guest to please him. Sherbet, according to ancient traditions, is served to guests at a wedding as a refreshing and uplifting drink.

Interestingly, after the birth of a child, a young mother also drinks sherbet to improve lactation, but this is a different, special sherbet. It is called "loрusa yerbet", which translated from Turkish means "sherbet for a woman in labor." This unusual sorbet has an appetizing deep raspberry color, and cloves and special herbs are added to enhance the lactation of a woman in labor.

Sherbet is an obligatory drink during matchmaking and circumcision ceremonies, which are also accompanied by family celebrations.

Making sorbet

Sherbet is a drink made from fruit juices or extracts of flowers or herbs with the obligatory addition of sugar, water, ice or ice crumbs. Depending on the season and seasonal fruits, fruit sorbets can be made from peaches, quince, strawberries, apples, dogwood, mulberry, pomegranate, lemon balm, mint, oranges and other fruits, spices and herbs.

Sherbet is also made from honey. In Turkey, they also make sherbet from violets - it turns out to be a deep green color, and it is prepared from fresh violet flowers, which are first pounded, turning into a homogeneous gruel, and then boiled in water with the addition of a large amount of sugar.

Lemon sorbet is the most popular among Europeans - perhaps because it is somewhat reminiscent of good old homemade lemonade.

1. Assortment list

List of raw materials used, indicating state standards

	name of raw materials
		GOST 24901-2014
	Butter	GOST 37-91, GOST R 51074-2003, GOST R 52100-2003, GOST 52253-2004
		GOST 31451-2013
		GOST 11293-89
	Curd cheese	GOST 33480-2015
	Condensed milk	GOST 2903-78
		GOST 16830-71

	Chicken egg	GOST R 52121-2003
	Vanilla sugar
		GOST 16599-71
		GOST R 54691-2011
		GOST 31452-2012
	Cocoa powder
	Powdered sugar	GOST R 53396-2009
	Cream cheese	GOST R 53379-2009
	Dark chocolate	GOST R 52851-2007
	Vanilla extract
	Ground cinnamon	GOST 29049-91
	Nutmeg	GOST 29048-91
		GOST R 52189-2003

	Philadelphia cheese	GOST 7616-55
		GOST R 53876-2010
		GOST 4429-82
	Baking powder	GOST 32802-2014
		GOST 32574-2013
		GOST R 51574-2000
	Butter jam	GOST R 51934-2002
	Plum vodka	GOST 12712-2013
	Ginger in syrup	GOST 28188-89
	Caramel curl	GOST 6477-88

2. Preparation of raw materials, applied methods of mechanical processing

Canned fruits are thoroughly washed in warm water, wiped off with a clean towel, then opened.

The milk is filtered through a sieve with a mesh size of 0.5 mm.

Eggs are washed before use in a special compartment equipped with four baths and an ovoscope. Melange is thawed without opening the jars, in air or in water at temperatures below 45C. After opening the jar, the thawed melange is filtered through a sieve with a mesh diameter of 3 mm.

Granulated sugar, powdered sugar, salt are sieved.

Cool the cream well for several hours before whipping, then beat at increasing speed until thickened enough to stick to the whisk.

Before using butter, it is cleaned of yellow plaque, which is formed as a result of fat oxidation under the influence of atmospheric oxygen, light, high humidity and temperature. Then the butter is cut into pieces and beat at first slowly until smooth, and then at high speed.

Gelatin is soaked in cold boiled water and left to swell. In this case, gelatin binds 6-8 times the amount of water. At a temperature of 60C, gelatin dissolves, and upon cooling it forms a jelly. When boiled, gelatin loses its gelling properties, so it can be brought to a boil, but not boiled. The gelatinous ability of gelatin is 5-8 times weaker than that of agar.

Walnuts are kept in a solution of sodium chloride, then the shell is removed, the kernels are washed from salt and dried.

3. Stages of the technological cycle in the production of sweet dishes

The quality of culinary products is formed during the entire technological cycle of production. The main stages of this cycle are:

* marketing;

* design and development of products;

* planning and development of a technological process;

* material and technical supply;

* production of products;

Quality control (check);

Packing, transportation, storage;

Implementation;

Recycling.

Marketing is about anticipating, managing and meeting consumer demand for a given product. Demand can be predicted only by constantly studying the market, determining the needs of the population in products and orienting production to these needs.

In the process of marketing research, the market demand should be precisely determined, as well as measures to satisfy it, namely, what type of enterprise should be opened, what will be the range of culinary products in it, its approximate amount, etc. The marketing function also includes customer feedback. All information related to product quality must be analyzed and reported to the manufacturer.

The design and development of products include the preparation of menus, the development of recipes for new or branded dishes, the preparation of regulatory (technical and technological maps, technical conditions - TU, enterprise standards - STP) and technological (technological maps, technological instructions) documentation.

The planning and development of the technological process (regulatory and technological documentation) are necessary for drawing up technological schemes for the preparation of individual dishes, determining the sequence of operations, and developing the technological process for the production of culinary products at the enterprise as a whole. The need for raw materials, equipment, inventory, utensils is determined.

Logistics is an important stage in the production cycle. Raw materials, products, semi-finished products used in the technological process of production become part of the manufactured products, directly affect the quality and must comply with hygienic requirements for the quality and safety of food raw materials and food products (San-PiN 2.3.2 - 96). Equipment, inventory, utensils must also comply with sanitary and hygienic requirements and have hygienic certificates or certificates of conformity.

Production of products consists of four stages: reception and storage of raw materials; processing of raw materials and preparation of semi-finished products (for enterprises working on raw materials); cooking dishes and culinary products; preparation of dishes for sale (portioning, design and their differences). All stages have an impact on the quality of the finished product and must be carried out in accordance with technological standards and sanitary rules.

Quality control - checking the compliance of the quality indicators of culinary products with the established requirements. It is one of the most important stages in the production cycle. Quality control is conventionally divided into three types: preliminary (input), operational (production) and output (acceptance).

4. Methods of acceptance

1. Culinary products must be checked for compliance with the requirements of this standard and regulatory documents for a specific type of product.

2. Culinary products are accepted in batches. A batch is considered to be any quantity of culinary products of the same name, of the same date and production change, manufactured under the same conditions at the same enterprise, in uniform packaging and the same shipping container, delivered by the same type of transport and drawn up with one document on the quality of the established form.

3. Each batch of culinary products must be accompanied by a quality document indicating: - the name and address of the manufacturer or citizen - entrepreneur; - the name of the regulatory document; - names of culinary products; - dates and hours of production of culinary products; - the number of consumer and transport containers; - gross and net weights of culinary products; - conditions and shelf life; - batch numbers.

4. When accepting each batch of culinary products, the following is checked: - the number of shipping containers; - the integrity of consumer and shipping containers; - the presence of marking labels on the transport and consumer packaging; - compliance of the actual gross weight of culinary products with the weight indicated on the marking label.

5. Evaluation of the quality of consumer and shipping containers is carried out by the method of visual assessment. Each transport packaging unit is checked for the presence of a marking label and the correctness of its design, the number of packages is counted to determine the gross weight.

6. To assess the quality of the incoming batch of products, an organoleptic assessment is carried out. In case of doubt about the quality of the received batch of culinary products, an assessment is made according to physicochemical and microbiological indicators. The selection of products for testing is carried out in accordance with the regulatory document for a specific type of product.

7. When accepting each batch of culinary products from the cold, culinary and confectionery shops of the enterprise for distribution, carry out: - organoleptic quality assessment; - determination of the mass of products by weight; - determination of the mass of one piece and the number of piece products.

5. Methods of control

1. The organoleptic assessment of the quality of semi-finished products is carried out according to the method described in the Methodological Instructions.

2. The preparation of selected samples for testing according to physical and chemical indicators is carried out in accordance with regulatory documents for a specific type of culinary products or in accordance with the Methodological Guidelines.

3. Physicochemical indicators are determined according to the methods set forth in state standards: - mass fraction of dry substances or moisture according to GOST 4288, GOST 3626, GOST 7636, GOST 15113.4, GOST 21094, GOST 26808; - mass fraction of fat according to GOST 5668, GOST 5867, GOST 5899, GOST 8756.21, GOST 15113.9, GOST 23042; mass fraction of table salt according to GOST 3627, GOST 7636, GOST 9957, GOST 27207; - general (titratable acidity) according to GOST 3624, GOST 4288, GOST 5670, GOST 27082; - active acidity according to GOST 3624, GOST 28972; - the mass fraction of sugar according to GOST 3628, GOST 5668, GOST 5672, GOST 5903, GOST 15113.6; - freshness in accordance with GOST 7269, GOST 7702.0, GOST 7702.1, GOST 7702.2.2-93 - GOST 7702.2.6-93, GOST 23392, GOST R 50372.

4. To assess the microbiological indicators of the quality of culinary products, unified methods of analysis are used, provided for in the sanitary - hygienic and sanitary - antiepidemiological rules and regulations, guidelines and recommendations of the State Committee for Sanitary and Epidemiological Supervision. Sampling and preparing them for analysis for microbiological studies is carried out in accordance with GOST 9225, GOST 26668 and GOST 26669. In all products, except for sour milk, the number of mesophilic aerobic and facultatively anaerobic microorganisms, bacteria of the group of E. coli (coliforms), coagulase-positive staphylococci, determination of pathogenic microorganisms, incl. Salmonella and bacteria of the genus Proteus are carried out in accordance with the Methodological Guidelines, as well as GOST 9225, GOST 9958, GOST R 50480, GOST 26972; microbiological standards - according to MBT 5061 (Appendix B) or in accordance with regulatory documents for products, hygienic quality and safety indicators - according to methods approved by health authorities.

5. If unsatisfactory results are obtained for any indicator, repeated tests of a double number of samples taken from the same batch are carried out.

6. Packaging and labeling

1. Culinary products delivered from procurement enterprises to prepackaging, canteens - distribution rooms, cooking stores and sold to consumers outside public catering establishments are packed in transport containers.

2. Semi-finished culinary products, culinary products, chilled and frozen dishes sold to the consumer directly at the manufacturing enterprise, in the culinary departments and through the order tables, are packed in consumer containers.

3. Functional containers with lids, flasks, thermoses, wooden, metal and polymer reusable boxes with tight-fitting lids, polyethylene bags approved by the State Committee for Sanitary and Epidemiological Supervision for food contact are used as transport containers.

4. Packages, boxes, cellophane, parchment, parchment, shrink film and other packaging materials permitted by the State Committee for Sanitary and Epidemiological Supervision for contact with food are used as consumer packaging.

5. The container must be clean, durable, free of foreign odors and have a marking label. Packaging materials should not adversely affect the organoleptic characteristics of culinary products.

6. Packaged products are stacked according to the number of consumer packaging units in layers in several rows in height; by piece - by the number of units of products, as a rule, in one row, by weight - by net weight - in boxes with gaskets in layers. When packing by weight or piece products in boxes, the bottom of the box is lined with parchment or parchment.

7. Culinary products of one name, one batch of production are placed in each unit of transport container. The mass of products stacked in a container, the method of stacking are determined by a regulatory document for a specific type of product.

8. Consumer and shipping containers are subject to labeling.

9. A label is attached to each unit of transport and consumer packaging, which indicates: - the name and address of the manufacturer or citizen-entrepreneur and (or) the trademark; - name of culinary products; - designation of a regulatory document; - net weight of culinary products; - the number of pieces (portions) and the weight of one piece (portion) of culinary products; - the number of packaging units (for packaged products); - date and hour of production; - storage period and conditions; - number or surname of the packer; - batch number; - informational data on the nutritional and energy value of 100 g of the product. The marking label may contain information about the price of a product per kg, piece, portion. The label also indicates the permissible level of hazardous (chemical) substances, if they were used in the manufacture of products.

10. In the case of cooking culinary products from environmentally friendly raw materials, a corresponding sign is placed on the label or the inscription "Environmentally friendly" is made.

11. The label must be clean, intact, neatly glued to the container.

7. Transportation and storage

1. Culinary products are transported in accordance with the rules for the carriage of perishable products provided for by SanPiN 42-123-5777.

2. Especially perishable culinary products are transported in refrigerated or insulated vehicles in accordance with SanPiN 42-123-4117. Each car must have a sanitary passport issued by the institution of the sanitary - epidemiological service. The machine must be labeled "Products" and have a hygienic body.

3. Particularly perishable culinary products are stored in refrigerated cabinets or refrigerated chambers in accordance with SanPiN 42-123-5777.

8. Practical part

Technological map 1

Dish output: 10pcs. 100g each

Product name	1 serving	10 servings
	Gross, g		Gross, g
Brown sugar
Cream 10%



Seeds (pumpkin seeds)
Butter

Dark chocolate

Cooking technology: Pour sugar into the cream and bring to a boil. Cook over low heat and stir constantly for 15 minutes. Add butter, vanillin, nuts, pumpkin seeds, raisins, cranberries and cook for another 5 minutes. Grease the silicone mold with chocolate, which must be melted in a water bath. Crush large Brazil nuts and almonds in a mortar. Put the mold in the refrigerator for better solidification of the chocolate. Divide the hot mixture into molds. Once the sherbet in the mold has cooled, put it in the refrigerator.

Technologist L.A. Andreeva

INSTRUCTIONS AND TECHNOLOGY CARD 1

__№1_ Creamy sherbet in chocolate

Product name	Gross, g	Quality requirements
Brown sugar
Cream 10%



Seeds (pumpkin seeds)
Butter

Dark chocolate

Name of the dish: Creamy sherbet in chocolate

Recipe book number: 1

	Product name
		For 1 serving, g	Per 100 servings, kg
	Brown sugar
	Cream 10%



	Seeds (pumpkin seeds)
	Butter

	Dark chocolate
General
Margin 56%, rub. cop
Selling price of the dish, rub. cop

Production director
The calculation was
APPROVED Head of the organization

Technological map 2

Dish output: 10pcs. 100g each

Product name	1 serving	10 servings
	Gross, g		Gross, g
Grape


Rose or red wine

Cooking technology: Place grapes and water in a saucepan. Cover and cook, stirring occasionally, until the grapes are tender. Remove from heat and pass through a juicer, if equipped, or strain through a sieve. To get more juice, the cake can also be squeezed through cheesecloth. On average, we should get 750 ml of juice. If you don't want to mess with grapes, you can use the same amount of ready-made juice. Add sugar and wine, if using, and stir until sugar is completely dissolved.

Registration and submission:

Place the sorbet in the freezer for 5 hours. At the same time, remove every half hour and beat with a hand blender. Or use an ice cream maker. Using a spoon, cut out balls from the finished sorbet and serve.

Production manager M. S. Uskov

Calculator Uskov M.S.

Technologist L.A. Andreeva

INSTRUCTIONS AND TECHNOLOGY CARD 2

__№2_ Grape Sherbet

CALCULATION CARD # 2

Name of the dish: Grape Sherbet

Recipe book number:

	Product name
		For 1 serving, g	Per 100 servings, kg
	Grape


	Rose or red wine
the cost of a raw set for 100 dishes
Margin 56%, rub. cop
Selling price of the dish, rub. cop
Output of one ready-made dish, gram
Production director
The calculation was
APPROVED Head of the organization

Technological map 3

Dish output: 10pcs. 100g each

Product name	1 serving	10 servings
	Gross, g		Gross, g

Cocoa powder


Dark chocolate

Cooking technology: In a saucepan, heat half the milk (250 ml) with sugar, salt and cocoa. Whisk, bring to a boil, then reduce heat and simmer for 30 seconds. Remove from heat, add chocolate, vanillin and liquor (if using). Stir in remaining milk (250 ml). If the chocolate is not completely dissolved, beat the mixture in a blender until smooth. If using an ice cream maker, prepare the ice cream following the manufacturer's instructions. From this amount of products, 3/4 liters of ice cream will be obtained. If not, place it in the freezer for 1.5-2 hours until it freezes around the edges. Remove and mix thoroughly. It is very effective to do this with a hand blender. Repeat this procedure 2-3 more times. This way, you will prevent the formation of crystals, and the result is a soft, smooth ice cream.

Presentation and serving: Before serving, remove the sorbet from the freezer for 30 minutes to make it easier to transfer to glasses.

Production manager M. S. Uskov

Technologist L.A. Andreeva

INSTRUCTIONS AND TECHNOLOGY CARD 3

__№3_ Chocolate sherbet

Product name	Gross, g	Quality requirements
		Taste without foreign tastes and odors. The consistency is dense. The structure is homogeneous. Color Typical for a given name of sorbet or dessert.
Cocoa powder


Dark chocolate

CALCULATION CARD # 3

Name of the dish: Chocolate sherbet

Recipe book number:

	Product name
		For 1 serving, g	Per 100 servings, kg

	Cocoa powder


	Dark chocolate


the cost of a raw set for 100 dishes
Margin 56%, rub. cop
Selling price of the dish, rub. cop
Output of one ready-made dish, gram
Production director
The calculation was
APPROVED Head of the organization

Technological map 4

Dishes output: 5pcs. 50g each

Cooking technology: Beat butter and condensed milk with a blender. Chop the cookies and nuts (as much as you need) with a knife and add to the mass. Blind the "sausage". Put in the freezer overnight. Breakfast is delicious in the morning. Then store in the refrigerator.

Presentation and serving: Arrange in the form of beautiful sausages and sprinkle with powdered sugar.

Production manager M. S. Uskov

Technologist L.A. Andreeva

INSTRUCTIONS AND TECHNOLOGY CARD 4

__№4_ Sherbet with boiled condensed milk and cookies

CALCULATION CARD No. 4

Name of the dish: Sherbet with boiled condensed milk and cookies

Recipe book number:

	Product name
		For 1 serving, g	Per 100 servings, kg
	Condensed milk
	Butter


the cost of a raw set for 100 dishes
Margin 56%, rub. cop
Selling price of the dish, rub. cop
Output of one ready-made dish, gram
Production director
The calculation was
APPROVED Head of the organization

Technological map 5

Dish output: 10pcs. 100g each

Cooking technology: Just mix all the ingredients, taste and add powdered sugar to taste. Transfer to a container (mine is made of stainless steel, because it hardens faster in this one), place in the freezer for 4 - 6 hours. Take out and stir your sorbet every half hour to prevent large crystals from forming.

Presentation and serving: Arrange the finished sorbet in the bowls and enjoy its refreshing lemon flavor. Sprinkle the sherbet with powdered sugar before serving.

Production manager M.S. Uskov

Calculator Uskov M.S.

Technologist L.A. Andreeva

INSTRUCTIONS AND TECHNOLOGY CARD 5

__№2_ Lemon sherbet

CALCULATION CARD No. 5

Name of the dish: Lemon sherbet

Recipe book number:

	Product name
		For 1 serving, g	Per 100 servings, kg
	Lemon juice
	Lemon zest


	Powdered sugar
the cost of a raw set for 100 dishes
Margin 56%, rub. cop
Selling price of the dish, rub. cop
Output of one ready-made dish, gram
Production director
The calculation was
APPROVED Head of the organization

Technological map 6

Name of the dish: Berry sorbet

Dish output: 10pcs. 100g each

Product name	1 serving	10 servings
	Gross, g		Gross, g

Gooseberry
Red currants

Cooking technology:

Beat the blackberries, gooseberries and red currants with sugar one by one in a blender. Put blackberry puree on the bottom of the vase or portioned glass, very carefully - gooseberry puree on it, pour on a spoon placed on the inner wall of the glass so that the layers do not mix, put the currant layer last. All this beauty goes to the freezer for about 20 minutes. Before serving, the sherbet can be decorated with cream if desired, but this is not for everybody.

Presentation and serving: Before serving, remove the sorbet from the freezer for 30 minutes to make it easier to transfer to glasses. If desired, you can decorate with cream, but this is not for everybody.

Production manager ...

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II Confectionery production.

Characteristics of the topic.

Oriental - the name of a very heterogeneous confectionery of the Transcaucasian, Turkish and Central Asian cuisines. This includes different types of cookies, basically all types of halva, raisin-nut, marmalade-nut and starch-sugar products.From a confectionery point of view, it is wrong to combine these products under one name, because some of them (baklava, shaker, kurabie, kyata) are usually made by confectioners-bakers, others (churchkhela, candied fruits, Turkish delight, kozinaki, badam) - at home , in the process of harvesting fruits and nuts for the winter and, finally,, which are made by specialists-shackles. Exactly theseThe most specific ones, requiring special premises, tools, equipment and skills for their manufacture, can be called "oriental", because this kind of confectionery is unknown to European cuisine.These actually oriental sweets include: all types of halva - tahini, nut, sunflower; kos-halva, aila, alvitsa, different types of nougat - knocked down, cast, drawn; all sugar products - crystalline sugar, sugar "vermicelli" - nishallo, amorphous sugar with spices (nogul, lean, sweets), etc. Eastern the most complete range has always been produced in Iran, Afghanistan and Turkey. They are less common in the Arab East: Lebanon, Syria, Egypt, Iraq, Saudi Arabia, where dried fruits (dates, figs) are used more.Our main centers for the production of oriental sweets are the Caucasus (especially Armenia and Azerbaijan), Central Asia (mainly Tajikistan) and partly Moldova. In Europe, eastern made in Yugoslavia (the republics of Macedonia, Bosnia), Bulgaria, Greece and Romania. Bulgaria is considered the main and best producer in Europe of Turkish delight in its Turkish version.

Characteristics of raw materials and methods of primary processing.

The main types of raw materials used in the confectionery industry: sugar, glucose, molasses, honey, fats, milk and dairy products, eggs and egg products, cocoa beans, kernels of nuts and oilseeds, fruit and berry semi-finished products, wheat flour, starch, flavoring and aromatic substances, etc.

Sugar it is used in the form of refined granulated sugar or an aqueous solution (syrup). Sugar syrup coming from sugar refineries can be either pure sugar or sugar-inverted with a different ratio of sucrose and invert sugar. Granulated sugar is supplied to confectionery factories in two ways: tare (in bags) or bulk (in wagons or cars). Before being fed into production, granulated sugar is sieved through a sieve and subjected to magnetic cleaning to free it from metal-magnetic impurities.

Glucose used in the development of children's and dietary assortment of confectionery instead of granulated sugar with its full or partial replacement. It is a white crystalline powder with a sweet taste.

Molasses used in the production of sugar confectionery as an anti-crystallizer. In the production of flour confectionery, molasses is used to give the dough plasticity, and to the finished products - softness and friability. Molasses arrives at the enterprises in railway tanks, it is heated to a temperature of 40–45 ° C and pumped into tanks. Before use, the molasses is heated to the same temperature and filtered through a sieve.

Honey use natural and artificial. Natural honey contains glucose, fructose, sucrose, dextrins, nitrogenous and mineral substances, acids, vitamins, enzymes, dyes. Artificial honey is a flavored invert syrup.

Fats used in the preparation of flour products, sweets, caramel with filling, toffee, chocolate, wafer fillings, fat glaze. In most cases, fats play the role of structure-forming agents and at the same time increase the energy value of confectionery products. The confectionery industry uses butter, margarine, hydrogenated fats, vegetable oils, including cocoa butter, coconut oil.

In the confectionery industry, they are widely usedmilk and dairy products : natural milk, concentrated, condensed (with and without sugar), dry milk, cream, etc.

Eggs used in the production of flour confectionery, and egg white is used as a foaming agent for the production of marshmallows, marshmallows, whipped candies and other products. Natural eggs and egg products are used - melange (frozen egg mixture, maybe with the addition of salt or sugar), egg powder, egg white and egg yolk separately, frozen or dry.

Cocoa beans are the main raw materials in the production of chocolate and cocoa powder.

Kernels of nuts and oilseeds (almonds, hazelnuts, walnuts, peanuts, cashews, sesame and sunflower seeds, etc.) are added in the production of sweets, fillings, halva, chocolate and flour products.

Fruit and berry semi-finished products: pulp - fresh berries and fruits in whole or cut, preserved by a chemical method; puree - pureed fresh fruits and berries, chemically preserved; podvarki - fruit and berry puree boiled with sugar to a residual moisture content of 31%; candied fruits - candied fruits or pieces, crusts of some fruits; dried fruits, grated berries, etc.

Wheat flour the highest and I grades - the main raw material for the production of flour confectionery products. It arrives and is stored at enterprises mainly in bulk methods.

Starch in the confectionery industry it is used as a prescription component in the production of flour products and as a mold for the production of sweets.

Flavoring and aromatic substances: food acids - tartaric, citric, lactic, malic; natural essential oils; essences - synthetic flavors.

("1") In addition, chemical leavening agents, gelling agents, emulsifiers, food colors, preservatives, etc. are used in the confectionery industry.

Getting cocoa liquor and cocoa butter . The crushing of cocoa beans is carried out on crushing and sorting machines, which allow separating the cocoa shell and the germ that impair the taste and nutritional value of the chocolate, and dividing the resulting cocoa nibs into several fractions ranging in size from 8.0 to 0.75 mm. Large fractions are used to obtain slab chocolate and cocoa powder, and small fractions are used to prepare fillings, candy masses and chocolate glaze.

Next, the cocoa nibs are ground to a particle size of no more than 30 microns and cocoa liquor is obtained. When grinding, the cell walls are destroyed, cocoa butter is released and a suspension is formed in which the liquid medium is cocoa butter, and the solid medium is the particles of the cell walls. During grinding, the temperature of the mass increases, the cocoa butter melts, therefore the cocoa mass is a thick creamy liquid.

Cocoa liquor is obtained on machines of various designs: impact-pin, roller, ball mills.

To prevent delamination of the liquor into liquid and solid phases, tempering is carried out - continuous stirring at a temperature in the range of 85–90 ° С.

Cocoa butter is obtained by pressing cocoa liquor on hydraulic presses at a temperature of about 100 ° C and a pressure of 45–55 MPa. At the same time, 44–47% of butter is squeezed out of the mass of grated cocoa. Cocoa butter is stored at 50-60 ° C.

The remaining solid mass is called cocoa cake. It contains 9-14% cocoa butter and is used to make cocoa powder.

Cooking semi-finished products.

Semi-finished product for candied fruits. Plums are best used with seeds, they will look more beautiful. Only "Hungarian" is good without a bone. And also apples "dessert Pavlova", "cinnamon".

Add plums (apples, quince, etc.), put them in clean jars, fill them with cold water and, putting them in a bowl of water, heat them to 85 degrees over low heat. Turn off the fire, and leave the cans in hot water: half a liter for 10 minutes, liter - for 15. You can bring the water to a boil and keep the cans in it for 5 and 8 minutes, respectively, then roll up.

Semi-finished sesame, peanut, sunflower - obtained by grinding fried kernels.

From fruits and berries, apples (slices, circles), pears, quince, cherries, cherries, plums, cherry plums, strawberries, raspberries, currants (black, red and white), gooseberries, peaches, apricots, blueberries, blueberries, cranberries and lingonberries are frozen ...

After thawing, fruits or berries are directly eaten or used to prepare jelly, mousse and other dishes. Prepared fruit purees and juices are also frozen.

For the production of the entire range of frozen fruits, as well as various frozen ready-made vegetable and other dishes and semi-finished products, there is valid regulatory and technical documentation, that is, technological instructions indicating all processes and processing modes, standards and technical conditions outlining the requirements for their quality.

The mode of quick freezing of prepared fruits or semi-finished products from them ensures high quality and durability of finished products during storage.

An airy semi-finished product containing roasted and chopped walnuts in the amount of 21.93%, pre-chilled egg white in the amount of 25.80%, granulated sugar 51.62% and vanilla powder 0.65%. A foamy mass obtained by whipping egg white with sugar is used as a basis for the production of an airy semi-finished product. In the process of whipping, form a dense, stable foamy consistency, as a result of which the airy semi-finished product has a tightened structure. Jam Is a product made from whole or cut into pieces fruits and berries, boiled in sugar syrup until a jelly-like mass is obtained. For making jam, fresh or frozen plums, apricots, peaches, apples, quince, strawberries, fresh melons are used.

The process for making jam is broadly similar to making jam, but differs from it in a single cooking process.

Jams are produced of the highest and 1st grades, differing in taste and smell, color and consistency of the product.

Confiture is a kind of jam. It is produced from fresh or frozen raw materials in the form of jelly, in which whole and chopped unboiled fruits are evenly distributed. According to the quality, confiture is divided into extra and premium.
Jam Is a product obtained from mashed fruit mass boiled with sugar. It is made from apple, quince, plum, apricot, cornelian cherry, as well as from a mixture of fruit and berry puree. Food acids and pectin are sometimes added. Mashed potatoes are boiled to a dry matter content of at least 66%. The name of the jam is given by the type of puree used. Jam is not divided into commercial varieties.

Candied fruit are products from fruits, as well as peels of watermelons and melons, boiled in sugar syrup, dried and sprinkled with fine sugar or glazed.

Candied fruits are produced in the following types: glazed fruits (folding, condensed, replicated), fruits in sugar.

Folding glazed fruits - these are the fruits dried after the separation of the syrup. There is a characteristic gloss on their surface.

Candied glazed candied fruits Are submerged and oversaturated sugar syrup fruits at a temperature of about 40 OC and aged 10-12 hours.

Glazed fruits replicated - the fruits are kept for a short time in hot sugar syrup containing small sugar crystals. Then the fruits are dried, as a result of which a crust forms on the surface.

Fruit in sugar - these are fruits boiled in syrup and sprinkled with granulated sugar.

Technology of preparation of products (technological maps) baking mode, assortment.

Eastern sweets are divided into three large groups:

flour products (all kinds of cookies and pies based on shortbread, butter, puff or biscuit dough):

products such as soft candies: (nougat, whipped delight, Turkish delight, kos-halva, oila, ala, alans, daima-oila, sherbet, chuchkhela, butter log, butter sausage, oriental fruit-based sweets)

confectionery: caramel type: kozinaki, roasted nuts;

sugar products: crystal sugar, nishallo (sugar "vermicelli"), nogul (amorphous sugar with spices).

Gata

Ingredients:

for the test:
15 g yeast
1.5-2 cups wheat flour
0.5 cups milk
vanilla sugar
salt to taste
For filling:
0.75 cups wheat flour
1.5 cups powdered sugar
100-120 g butter or ghee
1 tbsp. l. ground cinnamon
vanilla sugar to taste
for lubrication:
150-200 g butter or ghee
1 egg yolk

Instructions:Prepare the dough as follows. Dissolve yeast in warm water or milk (4-5 tablespoons), add 2-3 tablespoons. tablespoons of flour and salt. Cover the dish with the dough with a clean towel and put in a warm place for 2 hours. After the dough comes up, add the remaining water (milk), vanilla sugar to it and mix everything. Add flour and knead the dough. Knead it for 10 minutes, then put it in a warm place for 30 minutes. Prepare the filling: grind the flour with melted butter, add powdered sugar, cinnamon, vanilla sugar and continue to grind everything until a crumbly mass is formed. Roll out the dough in a layer no more than 1.5 mm thick, grease with oil, fold in half twice, smearing with oil each time. Then roll out the dough again with a layer of 1.5 mm and fold it in four, smearing it with oil each time. Repeat the operation 3-4 more times. Roll out the prepared dough again in a thin layer, put the filling on it and smooth it out. Carefully roll the dough into a roll, cut it into 2-3 pieces and slightly roll them out with a rolling pin. Put the prepared gata on a dry baking sheet, grease with egg yolk and place in an oven preheated to 140-150 ° C. Bake for 15-20 minutes, then increasetemperature up to 180 ° C and bake for another 15 minutes.

Nazuk with spices

Ingredients:

for the test:
750 g wheat flour
1 glass of water
30 g yeast
0.25 teaspoons of salt
For filling:
100 g wheat flour
220-250 g butter or ghee
250 g sugar
0.2 teaspoon of saffron (powder)
1-1.5 tsp ground cinnamon
1 teaspoon ground cardamom
3 carnation buds
for lubrication:
butter
1 egg yolk

Instructions:Prepare the dough. Dissolve the yeast in warm (but not hot) water, add salt, add flour and knead the dough. Knead it for 25-30 minutes, then cover the dish with the dough with a towel and put it in a warm place for 30 minutes. Prepare the filling: put the softened butter in an enamel bowl and grind until a fluffy foam forms. Add sugar, ground cinnamon and cardamom, saffron and powdered cloves. Add flour and grind everything until a friable mass is formed. Roll out the seasoned dough into a layer 1.5-2 cm thick, grease with melted butter, fold in half, roll out again and grease again with butter. Repeat this operation 4 more times, then roll up the dough in the form of a rope, cut it into small pieces and roll each piece of dough into a flat cake 0.5 cm thick. Put 1-1.5 tbsp in the middle of each rolled flat cake. tablespoons of the filling, pull the edges of the dough to the middle and pinch. Place prepared items seam side down on a dry baking sheet, let stand for 15 minutes and brush with beaten egg. Place in an oven preheated to 160-170 ° C and bake for about 30 minutes.

Gingerbread cookie with nougat

Ingredients:

for the test:
200 g wheat flour
0.3 cups shelled hazelnuts
2 teaspoons of ground ginger
0.5 teaspoon of dried grated lemon zest
60 g sugar
125 g butter margarine
1 egg, salt to taste
For filling:
400 g of finished nougat
1 tbsp. a spoonful of chopped pistachios
2 tbsp. tablespoons of peeled hazelnuts

Instructions:Mix flour with chopped nuts, ground ginger, lemon zest, sugar and salt. Add margarine and egg, melted and cooled to room temperature, and knead into a smooth plastic dough. Form a ball out of the dough, wrap it in foil and put it in a cold place for 1 hour. Prepare the filling as follows. Melt the nougat in a water bath and let it cool slightly. Then mix the nougat with chopped pistachios and finely chopped hazelnuts. Roll out the dough 0.5 cm thick on tracing paper and cut out circles with a diameter of about 8 cm from it with a special mold or a glass.Place the sheet with prepared cookies on a clean dry baking sheet and place in the oven preheated to 225 ° C. Bake for 10-12 minutes , then let the liver cool slightly, then separate it from the tracing paper and cool. Gently fold two cookies together, brushing over with a thick layer of nougat.

Ingredients:

Grape juice - 2l

Sugar - 100g

Wheat flour - 200g

Walnuts - 200g

Cooking:

Take walnuts or hazelnuts. It is fashionable to use hazelnuts whole, and it is better to break a walnut into halves. Nuts need to be put on a thick thread, the length of which is about 25 centimeters. Tie a regular match to one end of the thread. After the nuts are all on the thread, make a loop at the other end of it. Place the grape juice on the stove in a saucepan. It needs to be cooked over low heat for 3 hours. Gradually add sugar to the juice, skim and stir. When you turn off the heat and cool the resulting mass to 45 degrees, you can add flour to it. Add carefully so that it does not get lost in lumps, but turns into a homogeneous mass along with the juice. Then continue to cook this mass. It must evaporate to its quaternary volume. Such a mass is called in the East of the Tatars. In it, you need to hold a bunch of nuts three times for half a minute. Then hang the churchkhela to dry in the sun. She should stop clinging to her hands. Then remove it and wrap it in a cloth towel. Then put it in a well-ventilated area to ripen.

Ingredients:

Sugar - 1kg

Water - 0.5l

Starch - 100g

Apricot jam - 2 tablespoons

Lemon zest - 3 tsp

Cinnamon - 3 g

Almonds - 0.25 tbsp

Hazelnuts - 0.25 tablespoons

Powdered sugar - 0.5 cups

Cooking method:

So, you need a cauldron. If this is not the case, then take a copper basin. It is necessary to cook sugar syrup in it. Then dissolve the starch in water and when the sugar syrup boils, add to it. Stir, reduce heat, and cook until thickened. You need to stir constantly. Then put cinnamon and orange zest in the mass. Divide the resulting mixture into two parts. Add jam and nuts to each, which must be pre-chopped. Take a wooden baking sheet. Put the mass on it. The layer should be 2.5 centimeters. Set to freeze. It will take 3-4 hours. After that, cut the frozen mass into cubes and sprinkle with powdered sugar. Lubricate the knife with vegetable oil. Oil the knife again after each cut. Mix the starch and the icing sugar. Transfer it to a container. Place Turkish delight cubes there and shake. Wrap the container in paper. Air must be avoided.

Ingredients:

Sugar - 1.2 kg

Oranges - 1 kg

Citric acid - 3 g

Water - 3 glasses

Powdered sugar

Cooking method:

This means that the process of making candied fruits is quite long and, one might say, dreary. But the result will be absolutely awesome.All crusts (they should be thick) are soaked in cold water for three days. Three times a day in them you need to change the water to fresh, drain the old one. At the end of the period, the peel should be boiled in new water, let it boil for about 15 minutes. Then, put it in a colander. Separately in a bowl, stir in the sugar syrup and bring to a boil. Add crusts, cut into cubes, stripes or something else cute to the syrup. Stir, count to five and immediately remove the dishes from the heat. Leave on for six hours.After the syrup with the crusts, put on the stove again, bring to a boil and continue to cook for about five minutes. Remove and leave for the whole night (12 hours). And - attention! - this should be done three times (with the first one will turn out four).When the candied fruits are cooked for the last time, add citric acid to the syrup. Let stand for three hours. After that, discard the syrup with candied fruits in a colander and wait a long time until all the liquid drains from them.Then put the candied fruits on a tray or baking sheet and let them dry in the fresh air. When this is done, sprinkle the candied fruits with fine sugar or powdered sugar.

Teiglakh.

Teiglah- an integral part of the Jewish festive table, a sweet dish consisting of pieces of dough fried in honey .

Ingredients:

2.5 tbsp. sifted flour
a pinch of salt,
1 tsp soda,
4 eggs,
4 tablespoons vegetable oil,
3/4 Art. Sahara,
1/2 kg of honey
1 tsp ground ginger
1/2 l. nutmeg
2 tbsp. nuts.

Preparation:

Combine flour, salt and baking soda, add eggs and butter and knead into a tough dough (add flour if necessary). Divide the dough into pieces and roll each piece into a pencil-thick sausage, cut the sausages into 0.5 cm pieces and place them on a lightly greased baking sheet. Bake over medium heat (20 minutes) until browned. Shake the baking sheet twice during baking. Combine honey, sugar, ginger and nutmeg in a saucepan and cook for 15 minutes, dip the baked dough pieces in honey and cook for another 5 minutes. Then add the nuts and cook for another 10 minutes, stirring constantly. Teiglah is ready when the drop does not spread on a wet surface. Place the mixture on a wet marble or wood board and let cool slightly. Smooth evenly and cut into pieces. You can also roll the mixture into balls.
If you don't have the nuts, replace them with two extra glasses of baked dough balls.

Chocolate nougat with almonds, hazelnuts and figs.

Ingredients:

250 g raw almonds

250 g hazelnuts

150 g dried figs

200g honey

200 g dark chocolate

200 g sugar

3 egg whites

2 tbsp liqueur "Amaretto"

6 tbsp water

Wafer sheets or crispbread 13pcs

Preparation:

Pour boiling water over the almonds for 5 minutes, discard them on a sieve and peel them. Roast the hazelnuts for about 5 minutes in the oven att= 180C. Collect the kernels in a towel and roll them on the work surface of the table.

Coarsely chop the chocolate, almonds and hazelnuts. Cut the figs into small pieces.

Boil the honey until it thickens in a water bath until it is sampled on a ball (a drop of honey dipped in a glass of cold water should take the shape of a ball, boiling time is 1 hour 50 minutes).

In a suitable container, bring 2 tablespoons to a boil. l. "Amaretto", 3 tbsp. l. water and 5 tbsp. l. Sahara. Add chocolate, stirring occasionally, melt over low heat. Leave aside.

In a small ladle, boil the remaining sugar syrup and 3 tbsp. l. water.

Whisk the cooled egg whites into a strong foam.

Stir the proteins into the thickened honey without removing it from the water bath (minimum fire). Add melted chocolate, stir. Pour in the boiling sugar syrup and whisk vigorously with a spatula or hand whisk. Add nuts to the mixture. Add figs and cook, stirring occasionally, for another 5 minutes. Cool to room temperature.Line the form with cling film. Cover the bottom of the mold with wafer sheets or wafers. Lay out the nougat and spread the waffle sheets over it. Cover the product with cling film or parchment, place under a press and refrigerate for 12 hours.

Cut the finished nougat into pieces with a sharp knife with a wide blade. Store in the refrigerator.

Sherbet.

Ingredients:

100 butter ("Ankor", "Valio", "Fin"),

1/2 cup condensed milk

1/2 cup sugar

50g water

100g walnut

1/2 lemon juice

Preparation:

Add sugar to warm water, bring to a boil, stirring continuously.

When the sugar crystals dissolve, add lemon juice, butter, condensed milk and crushed nuts.

Mix well, reduce heat, and boil the mass for 10-20 minutes, stirring continuously.

When the mass begins to thicken, remove it from the heat and immediately pour it into the mold.

We put it in the refrigerator or freezer to solidify.

When the mass hardens, take it out of the mold.

Keep refrigerated.

Methods of registration and filing, quality requirements.

Halva should have a cutting, slightly crumbling consistency, fibrous-layered in the fracture. The taste is moderately sweet, the sugar content is 25% - 45%. Halva with foreign tastes, odor, rancid, musty, with a moist surface, darkened is not allowed for sale.

Halva should be stored at a temperature not higher than 18C and a relative humidity of not more than 70%. Halva is well stored at low temperatures (down to -20C). The guaranteed shelf life of sesame halva is 2 months, other types - 1.5 months.For finishing, halva can be unglazed and glazed with chocolate.

Requirements for the quality of marmalade. When evaluating the quality of marmalade, attention is paid to the taste, smell, color, consistency, appearance at the break, shape, condition of the crust and outer surface. The taste, smell and color of marmalade should be characteristic for each product. The consistency of all types of marmalade is jelly-like, not candied, easily cut with a knife. The appearance in the layer and on the break is clean, uniform, and in the jelly marmalade it is glassy. The surface of all types of marmalade is dry and non-sticky, the shape is correct, without deformation, sagging and burrs.

The most common defects in marmalade are moisture and sugaring. These defects occur when the manufacturing technology is violated or when the product is not stored correctly.
Storage of marmalade. Fruit jelly should be stored in a clean, well-ventilated room with a relative humidity of 75-80%, at a temperature of no more than 18 OC. Under these conditions, the following storage periods are established: fruit and berry - 2 months; jelly - 3 months.
Requirements for the quality of the marshmallow. The pastille should have a well-defined taste and smell characteristic of the given name., free of foreign tastes and odors. The color is uniform, monochromatic. The consistency of the marshmallow is soft, easy to break, and for marshmallows - fluffy. The shape of products can be varied, but without distortions and deformations. The surface of the marshmallow should have a corrugated pattern, the glue and custard have a thin-crystalline crust, sprinkled with powdered sugar.

Storage of pastilles . Store pastilles in dry, clean, ventilated rooms at a temperature not exceeding 18 OC and relative humidity of 75-80%.

The guaranteed shelf life of marshmallow pastilles is 1 month; for glue pastilles - 1.5 months; for custard marshmallow - 3 months.

At an elevated storage temperature of their halva, fat flows out, which goes rancid and gives it an unpleasant taste and smell.

Packaging and transportation.

Packaging for oriental sweets is chosen according to the type of product and the requirements of regulatory documents.

Eastern sweets such as soft candies are made wrapped and not wrapped, piece, packaged and by weight. Piece oriental sweets such as soft candies are made in the form of bars, net weight no more than 150 g, wrapped in aluminum foil, cellulose film, polymer films and other packaging materials approved for use by the state sanitary and epidemiological supervision authorities. Oriental sweets such as soft candies are packed in boxes made of box cardboard according to ND or polymeric materials approved for use by the state sanitary and epidemiological supervision authorities, net weight not exceeding 500 g. The bottom of the boxes and the surface of the products packed in them are covered with parchment, under parchment, cellulose film , waxed paper over, glassine according to ND.

The boxes must be artistically decorated. Weighted oriental sweets in the form of candies are allowed to be released wrapped in waxed paper or polymer films approved for use by the state sanitary and epidemiological supervision authorities, or in an artistically designed label made of writing paper, label, paper and a wrapper made of waxed paper. The label and wrapper should fit snugly around the product, but come off easily. The ink on the labels must be strong and must not transfer to the surface of the product.

Packaged in boxes oriental sweets such as soft candies are packed in wooden boxes, boxes made of sheet wood materials, reusable plywood boxes or corrugated cardboard boxes with a net weight of no more than 15 kg. It is allowed to pack boxes with oriental sweets such as soft candies in returnable and reusable containers, which must be clean and lined with parchment on all sides before packaging products, under parchment, glassine, wrapping or waxed paper or other packaging materials approved for use by state sanitary authorities. epidemiological surveillance. Unwrapped piece oriental sweets such as soft candies are stacked in rows with paper resurfacing in wooden boxes, boxes made of sheet wood materials, boxes made of corrugated cardboard with a net weight of no more than 10 kg.

Weighted oriental sweets such as soft candies are packed in wooden boxes, boxes made of sheet wood materials, corrugated cardboard boxes with a net weight of no more than 7 kg, and a weighted sorbet with a net weight of no more than 14 kg. For intracity and local transportation, weighted oriental sweets such as soft candies are packed in aluminum boxes or other regulatory and technical documentation, in boxes made of polymeric materials approved for use by the state sanitary and epidemiological supervision, wooden boxes-trays with a net weight of no more than 20 kg; oriental sweets such as soft candies, packaged in boxes, - in metal containers-equipment according to regulatory and technical documentation, in two layers of wrapping paper or in one layer of sack paper, net weight 10 kg, tied with twine or glued with adhesive tape. With a net weight of not more than 5 kg, it is allowed to paste over each unit of shipping container with a parcel post.

When packing bulk and piece oriental sweets such as soft candies, boxes and trays are lined with packaging materials approved for use by the state sanitary and epidemiological supervision authorities. The same materials are used to overlap the rows and cover the top row of products.

It is allowed to use other types of containers and packaging that meet the requirements of sanitation, standards and technical conditions permitted by the state sanitary and epidemiological supervision authorities and ensure the safety of products during transportation and storage. Packaging and transportation of oriental sweets such as soft candies to the Far North and equivalent areas.

Conclusion.

Soup is a necessary food, it is very necessary and useful for the normal functioning of the gastrointestinal tract and not only. Meanwhile, milk soup is simply irreplaceable, especially when it's cool outside. It warms the body and provides essential vitamins, nutrients, micro and macro elements.

The assortment of dairy soups is very diverse, they differ in recipe, form of cutting vegetables, taste and cooking technology. Each type of soup has its own characteristics, which are formed during the production process. It is necessary to pay more attention to the quality of products, their safety, to identify defects in a timely manner.

The finished soup must correspond to organoleptic (taste, smell, color, appearance, consistency), physicochemical (content of dry matter, fat and sugar) and microbiological quality indicators. And also the supply temperature and the implementation period must be observed. It is also necessary to take into account the ratio of the main nutrients in the product (proteins, fats and carbohydrates) and the energy value when drawing up the menu.

Confectionery have many positive qualities: appearance, good taste, aroma and are easily absorbed by the body.

Eastern sweets make it possible to feel the smell of exotic flowers, the taste of honey and nuts, the aroma of rose petals, a unique taste ... Thanks to the magnificent gourmets of the Near and Middle East, halva, Turkish delight, marshmallows, marshmallows, candied and stuffed fruits have become known all over the world , in the East, everyone's beloved was invented and such familiar ice cream was invented in the East.

By the way, in ancient times in the East, healers and pharmacists cooked. They knew how to disguise with a Fabulous taste, they knew how to disguise tasteless medicines, and they could also prepare sweets or cakes that had healing properties and relieved a person from an illness, helped to conceive a child.
Until now, in the countries of the East, the profession of a pastry chef and the craftsmen themselves enjoy special respect.

The assortment of oriental sweets contains more than 200 items, and it is constantly growing, as more and more national dishes from different regions are drawn into the habitual diet of Russians.

COOKING TECHNIQUES AND THE SURBETTE RECIPES THEMSELVES.

Having a huge craving for everything sweet, but not sugary, I can't help but put in a word about such a wonderful culinary product, recipe which you can easily cook at home- sherbet... V sherbet recipes it can also be a drink, although, in my opinion, it is a real viscous oriental sweetness, such as fudge. To those who like the word sherbet- at the same time we will consider its variants.

We add crushed nuts of all kinds to each type of sweetness, from peanuts and hazelnuts to cashews and walnuts. All of them must be crushed in a blender, and if there is a desire, grind them with a knife.

But I, for example, generally use not too large nuts whole. And technology can overdo it.

And all this beauty must be placed in our syrup, immediately after thickening the sorbet, cooling it almost to the end and mixing well. We shift it into a beautiful form, lined with cling film and, after cooling to the end, place the form in the refrigerator. After cooling, freeing from the film, on the table.

Nuts can be washed before chopping if you have a feeling that they were touched by not very clean hands, but do not forget to dry the nuts on a towel and finally dry them in a heated frying pan. By the way, if they are slightly fried, it's not scary, but even better for the taste.

Sherbet recipe

According to the viscous recipe, all these dishes are of the same type in execution. Therefore, we will consider one thing in detail, and the rest of the recipes will consist of ingredients and, if necessary, supplemented.

Strawberry sorbet

Components. Sugar - 1 kg, strawberry juice, lemon juice - 1 tsp.

If you have real juice in your kitchen, and not a diluted duplicate, great. Let's hope so. In another case, we take strawberries and squeeze ripe and fragrant berries through frequent gauze. Or we get ice cream out of the freezer, wait for it to melt, and make juice in the same way.

Put sugar in a cooking bowl and pour a glass of juice without sediment. We put on a low heat until the sugar dissolves. Then we put on high heat, remove the dark foam and wipe the edges of the dishes with a clean cloth dipped in cold water, removing the hardened sugar so that the sherbet does not become sugar-coated in the future.

We try the readiness by dropping the syrup into cold water: if the syrup does not dissolve immediately and you can pick it up with your fingers, then the sherbet is ready, and we immediately remove it from the heat. If not, we continue to cook and try again. Sometimes you have to try several times before you get what you want.

Sherbet at home

Cover the dishes with a damp towel and let cool slightly. We begin to stir the sherbet, which is in a warm state. Stir in one direction until we get a color change and a thick paste. While changing the color, add lemon juice, continuing to stir.

This is where nuts come in. After mixing and cooling to the end, we get an unforgettable taste of oriental sweetness. And exercise your brains!

Raspberry and cherry sorbets

Ingredients. Sugar - 1 kg each, juice - 3/4 cup each, fill the remaining quarter with water.

Lemon sherbet.

Components. Sugar - 1.25 kg, water - 4 cups, lemon - 1 pc, vanillin - to taste.

Dissolve sugar in water over very low heat. When it melts, put it on high heat and cook, removing scale. The syrup should get thicker than for other sherbets. Do not forget to remove the hardened sugar from the edges. We try for readiness, add vanillin and remove from the stove.

When the syrup has cooled down a little, we begin to stir with a wooden spoon. When the pasta begins to turn white, gradually pour in the strained lemon juice, adding a little grated lemon zest to taste.

Sherbet

Chocolate sorbet

Composition. Sugar - 1.25 kg, water - 4 glasses, bitter chocolate (cocoa) - 50 g, vanillin to the taste.

Cook as in the previous recipe. When the syrup is ready, add the grated chocolate and vanillin. We remove scale from time to time. After removing from the stove, we also knead until the color changes.

Coffee sherbet

Components. Sugar - 1.25 kg, water - 3 glasses, strong coffee - 1 glass.

First dissolve sugar in water, and then add a glass of coffee. If we get a light color, add another teaspoon of coffee.

By the way, you can do it simply burnt sugar sorbet... According to the old scheme: 1.25 kg of sugar + water.

Next, put 250 grams of sugar in a frying pan, heat it up, but don't let it burn! And we dilute with one glass of boiling water. Stir on the edge of the stove, and when the sherbet syrup is almost ready, pour it into the total mass. Further, on a knurled one, a damp towel, etc.

And this cannot be called a definitive diagnosis. There is rose petal sorbet... But, where can I get 250 grams of selected petals in winter? Let's wait for summer.

Acceptance of the designation of editions:

Izv. - Proceedings of higher educational institutions of the MSSSO USSR on the section "Food technology". HKP - Bakery and confectionery industry.

Tr. MTIPP, LTIPP and KTIPP are the works of the Moscow, Leningrad and Kiev technological institutes of the food industry.

Tr. UNIIPP - Proceedings of the Ukrainian Research Institute of the Food Industry.

Tr. VNIIHP - Proceedings of the All-Union Scientific Research Institute of the Bakery Industry.

EI - Express information of the All-Union Institute of Scientific and Technical Information of the Academy of Sciences of the USSR on the section "Food Industry".

NTI - scientific and technical information of TsINTIpishcheprom "Bread and bakery, confectionery, pasta and yeast industry". PP - collection "Food Industry".

In K - Der Bäcker und Konditor.

BG - Brot und Gebäck.

BD - Baker's Digest.

BMPB - Bisquit Maker and Plant Baker.

CST - Cereal Science Today.

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Sherbet is a favorite sweetness from childhood along with kozinaki and halva. Every time passing by the department where oriental sweets are sold, many ask themselves the question, what is sherbet made of?

Eastern sweetness with nuts is often confused with a European dessert, whose name sounds like "sorbetto", "charbet". Whether it is a northern brother of the sherbet familiar from childhood or a completely different dish - after centuries it is difficult to figure out, therefore, there are 3 types of dessert to choose from, one of which is European:

Hard oriental sherbet Soft oriental sherbet European fruit sherbet.

Let's take a look at how to prepare each of them.

Hard oriental sherbet

It is very sweet and high in calories. For its preparation you will need: 200 g of nuts of any kind, 700 g of sugar, 500 g of powdered milk, 1.5 glasses of water, 50 g of butter. Before cooking, nuts must be dried well in the oven, and then chopped into medium pieces. This can be done with a rolling pin or blender. Pour 100 g of sugar into a saucepan with a thick bottom and add water, put on fire. When the syrup boils, add the rest of the sugar. After 5 minutes add butter, milk powder and nuts, remove from heat.

On a prepared baking sheet, covered with parchment and oiled, you need to very quickly spread the sweet mass over the entire area, since the nut dessert quickly hardens. That's all! Enjoy your tea!

Mild oriental sherbet

This dessert turns out to be very soft and tender. For him, you need to prepare the following products: for 100 g of sugar, 50 ml of water, 100 ml of condensed milk, 100 g of nuts of any kind and 100 g of butter, lemon are taken.

Sugar and water must be turned into a thick syrup, add lemon juice (about 2 tablespoons). Add condensed milk, butter, nuts there. Cook for 20 minutes. Place the ready-made sweet mixture in molds and send to the refrigerator to freeze. The sherbet is ready!

Fruit sorbet

Everyone will love this dessert on hot summer days. It is quite capable of replacing store-bought ice cream. And preparing this dessert is very simple. You need to take 0.5 kg of berries and fruits according to the season, remove the seeds, tails and peel, beat until puree is obtained, add sugar and lemon juice to taste (the proportions depend on the selected berry and fruit base). Pour the fruit puree into a container or other container, put in the freezer until it solidifies. 2 hours before serving, it is better to beat the frozen mass with a blender to give it airiness, pour it into portion molds and put it back in the freezer.

The homemade sherbet recipe is shown in the video:

Based on the example of these recipes, several main products can be distinguished that are part of the sherbet. It:

Sugar Nuts Milk of various types Butter Fruits and berries (for the European version).

The list of ingredients is small and quite affordable. And the dish is very easy to prepare. Therefore, you should not postpone the preparation of such a sweetness until tomorrow, because today you can plunge into the atmosphere of the spicy East or strict Europe!

Health & Beauty Health Nutrition

Sweet pressed briquettes in the form of peculiar loaves, somewhat reminiscent of halva, with different fillers - nuts, fruits, berries, etc., are called sherbet in Russia; You can also see milk sherbet or chocolate sherbet in stores. These “sherbets” have a distant relation to the popular oriental sweets: professionals believe that this is simply an incorrect use of the product name, and even with a grammatical error that arose due to the convenience of pronunciation.

The correct pronunciation and spelling is "sherbet", not "sherbet": the name of the sweet, repeatedly sung by oriental poets and storytellers, comes from the Persian word "Sharbat". However, it is more convenient for a Russian to say through "u", therefore they began to write in the same way, and now such an interpretation is found everywhere: "sherbet" or "sherbet" - two versions of the name of one product.

However, we are not talking about the rules of pronunciation, but about real sorbet, liquid - in the form of a drink, and solid. "Hard" sorbet is called a fruit-creamy (milk) fondant with crushed nuts, in fact, quite soft, much softer than those briquettes that we call "sherbet".

Oriental poems and fairy tales often talked about a refreshing drink - sorbet made from dogwood and rose hips, rose petals and licorice root, with spices and other additives. Now sherbet is called sweet drinks with fruit juices, ice cream and spices, as well as popsicles or frozen desserts (sorbets, sorbets) made from fruit juice (puree) with sugar. Sorbet is an interpretation of "Sharbat" in French, and often these desserts are not frozen, but simply very chilled and consumed in liquid form.

Sherbet can also be called a very thick syrup boiled with sugar - this is prepared, for example, in Tajikistan - and a semi-finished product for instant drink preparation: the powder is poured into water, it dissolves, and an “effervescent sorbet” is obtained.

Why sherbet is useful

Let's talk briefly about the known types of sherbet, about their features and benefits.

Sherbet drink has been popular in the East for not hundreds, but thousands of years. In the old days, it was considered a love drink, and was prepared accordingly, adding special spices, berries and other fruits to the juices. Sherbet was drunk at feasts, used in rituals; for wealthy people, it was an ordinary refreshing drink, and the poor rejoiced when they could buy or prepare sherbet for their family.

Healers considered sherbet to be a health and healing drink, quenching thirst and giving strength, strengthening the body and improving mood. The vitamin and other properties of sorbet depend on the selected ingredients, so we will not analyze the chemical composition in detail here.

Thus, traditional sorbet with rose hips and rose petals is rich in carotenoids, vitamins A, C, E and group B; essential oils, organic acids and minerals. Of course, such a drink helps to cleanse the body and maintains immunity, helps to get rid of excess weight, dysbiosis and many chronic diseases.

Calorie content also depends on the composition. A drink made from the same rosehip with rose petals, dogwood, licorice, ginger, cloves and other spices usually contains about 100 kcal per 100 g. But there are more high-calorie recipes, with sweet fruits and berries - grapes, plums, etc.

In European countries, sorbet is often prepared from boiled fruit and berry puree, adding juices and sugar to it - of course, such a drink is less useful and more high-calorie.

But the effervescent sorbet made from powder seems to be of little use, and modern additives (except for sugar, these are flavors, dyes, acidity regulators, etc.) make its use undesirable at all; at least it shouldn't be given to children.

Sherbet ice cream (sorbet, sorbet) is also a delicious delicacy, popular not only in the East. A mixture of fruit puree with juice and various additives is frozen so that it becomes viscous and soft - a delicious and refreshing dessert is obtained. Useful substances are also stored in it: after all, freezing is not heat treatment. Sorbet, not completely frozen, with the addition of liqueur (cognac, rum, etc.), turns into an exquisite drink. In Europe, it is often served after meals, or drunk during lunch, when changing dishes: it is believed that food is better digested this way - the fruit mixture is rich in dietary fiber. In fact, any sorbet, like fruits and juices, is best consumed before meals, in about 30-40 minutes, or even separately.

For example, fondant sorbet can be served with tea or coffee instead of sweets or cakes.

Sherbet fudge. How to cook at home

This type of sherbet has been known in our country since the times of the USSR (it is called "sherbet"). Semisolid, often crumbling; very high in calories - more than 400 kcal per 100 grams - and sweet - sweeter than many candies: it contains a lot of sugar, or molasses, with condensed milk or cream. Additives are also very high in calories: these are not only nuts, but also chocolate, and candied fruits, and honey - in general, this delicacy is by no means a dietary one. It is not recommended to eat it with a tendency to be overweight, with obesity, diabetes, allergies and other chronic diseases. In addition, such sherbet may contain unnecessary and even harmful "E-shki", as well as cheap oils like palm oil.

A similar sorbet is usually prepared at home, calling it "classic". A liter of fat milk is brought to a boil, boiled for several minutes over low heat; add thin sour cream (200 g), mix, slowly add sugar - enough so that the mass can thicken. When it starts to look like a syrup, there is enough sugar. Make the fire as small as possible, cover the pan with a lid, and cook for about 3 hours - almost like jam. And it is checked in a similar way: a drop of the mixture on a saucer is placed in the refrigerator for a few minutes - the finished sorbet will harden quickly. If the mixture is ready, you can add ground nuts, chopped dried fruits, sesame seeds and other ingredients to taste, but no more than 1/3 of the total mass of the product should be added. The flavor also depends on the additives: for example, walnuts give sorbet a slight bitterness. Butter is also added to the warm mixture - about 100 g, and everything is laid out in a mold, also oiled: when it hardens, the sorbet is ready.

Sherbet is quicker to brew and tastes dependent on the ingredients. Many of them are used: each country has its own traditions - for example, the Egyptians like violet sorbet with sugar.

Here's a Turkish recipe.

For an hour, grapes and plums (dark, 1 kg each), figs and red apples (0.5 kg each), with cloves (6-8 pcs.), Cinnamon (1 stick), ginger are boiled in 3-4 liters of water (root 10 g). Mix 1/2 lemon juice with sugar to taste (1-2 cups), add them to the fruit mixture, cook for another 10 minutes. The cooled broth is filtered and served, preferably with ice.

For Russia, cranberry sorbet can be an excellent option, but cranberries are not boiled, but ground in a blender, and mixed with a decoction of spices and sugar: an excellent medicinal drink is obtained, especially useful for women's health.

Tags: sherbet, composition of sherbet, sherbet at home