Разработка технической документации на планируемый ассортимент продукции для проектируемого предприятия

                                                           слить рассол                     чистить           зачистить от              просеять                                  зачистить    перебрать

                                                                                                                                    пленок 

                         нагреть                      обсушить                            мыть                        мыть                                                              натереть на       мыть

                       t = 140 ⁰C                                                                                                                                                                         терке                      

                                                            нарезать                              нарезать             надрезать

                                                          соломкой                           полукольцами                                                                                                     нарубить

                                                                                                                                  развернуть                                                                                    мелко

                                                                                                     пассировать            отбить                              

                                                                                              t = 120 ⁰C = 10’                  

                                                                                                                                     посолить                      

                                                                                                                         уложить на середину

                                                                                                                            свернуть в конверт

                                                                                                                                 обжарить

                                                                                                                        t = 140-160 ⁰C = 10-12’  

                                                                                                                          выложить на протвень                                       

                                                                                                                                        полить

                                                                                                                                    посыпать

                                                                                                                             запечь в д/шкафу

                                                                                                                       t = 220-240 ⁰C = 10-15’                                           

                                                                                                                                   оформить

                                                                                                            отпустить = 20-25’ t = 75 ⁰C         

                                                              Рисунок 6 - Технологическая схема производства блюда «Филе куриное с сыром пармезаном»