Разработка технической документации на планируемый ассортимент продукции для проектируемого предприятия

                       перебрать              слить рассол                         мыть                 нагреть                 перебрать         нагреть       разморозить        просеять 

                                                                                                                             t = 140 ⁰C                                      t = 96-98 ⁰C 

                           мыть                    обсушить                        чистить                                                                                                 мыть

                                                                                                    мыть

                                                                                                нарезать                                              промыть

                                                                                                (кубик)  

                     мелко нарубить                                                                                                                  

                                                                                               соединить                                

                                                                                             обжарить                                                варить                                   варить

                                                                                          t = 120-140 ⁰C                                           t = 100 ⁰C                             t = 100 ⁰C 

                                                                                                  = 3-5’                                             = 25’                                   = 3-5’                                                                                                                                                                                                                                 

                                                                                                                                                           слить воду

                                                                                                                                                           перемешать

                                                                                                                                                           оформить            

                                                                                                                                                          отпустить

                                                                                                                                                       t = 75 ⁰C  = 30’               

                                                              Рисунок 9 - Технологическая схема производства блюда «Рис с креветками»