Разработка технической документации на планируемый ассортимент продукции для проектируемого предприятия

                                                                мыть                                            обработать         разморозить  t = 24 ⁰C        просеять    просеять       зачистить

                                                                                                                      отбить                           мыть                    

                                                    удалить плодоножку                                                                               нарезать   на                              перемешать                  натереть на

                                                                                                                                                    порционные куски                                                                  терке

                                                         нарезать                                                                               панировать                                        

                                                        кольцами

                                                                                                 нагреть                                         обмакнуть                          

                                                                                                t = 140 ⁰C    

                                                                                                                                                      панировать                                               

                                                                                                                                                            жарить

                                                                                                                                                      t = 140-160 ⁰C    

                                                                                                                                                         = 10-12’                                                 

                                                                                                                                             выложить на противень 

                                                                                                                                                 уложить сверху 

                                                                                                                                                           полить 

                                                                                                                                                        посыпать                        

                                                                                                                                     запечь t = 220-240 ⁰C     = 7-10’                                                 

                                                                                                                                                   отпустить

                                                                                                                                                t = 75 ⁰C    = 120’               

                                                              Рисунок 5 - Технологическая схема производства блюда «Филе судака по-немецки»