|
Г. Фейнер. Мясные продукты. Научные основы, технологии, практические рекомендации. – Профессия. – 2010. – 720 с.
|
In the scientific and practical manual, the scientific foundations of the production of meat products are given and the technology of various meat products is given in detail. Biochemical processes occurring in animal tissues during various types of processing or storage are considered. The influence of individual technological operations, their parameters, as well as the additives used on the quality of the finished product is taken into account. The book describes the production of the main groups of meat products, substantiates the technological regimes, gives practical recommendations on the optimal organization of the technological process. Approximate formulations of the most characteristic products of each product group are given. The issues of pre-sale preparation of products and their implementation are discussed. Considerable attention is paid to issues of quality control and food safety, primarily their microbiological component.
|
|
Сэмс Алан Перевод с англ. Переработка мяса птицы. – Профессия. – 2007. – 432 с.
|
The book describes in detail all the stages of poultry processing, from transportation and slaughter to receiving finished products. Much attention is paid to microbiology and biochemistry of processing processes. Each chapter is written by recognized experts in the field and includes information on biology, chemistry, engineering and technology, marketing, and economics. Recommendations are given on the conduct of individual stages of poultry meat processing with the scientific justification of the recommended parameters.
|
|
Кайм Х. Технология переработки мяса. – Профессия. – 2008. – 488 с.
|
The book is a classic German textbook for workers in meat processing enterprises. A clear, understandable, well-illustrated publication gives an idea of both the theoretical foundations, the regulatory framework, sanitary and hygienic requirements, and the basic technological processes of meat processing – from slaughtering livestock to manufacturing and selling products. The main technological operations are considered in detail: cutting, cold storage, ambassador, grinding of raw meat, heat treatment, smoking. The manufacture of various types of sausages, delicacies, semi-finished products is described, the causes of possible defects and methods for their elimination are indicated.
|
|
Зонин В. Г. Современное производство колбасных и солено-копченых изделий. – Профессия. – 2006. – 224 с.
|
In an accessible form, the entire process of sausage production is considered – from meat cutting to the storage of the finished product. The characteristics and methods of processing raw materials are described. The latest achievements in the development of food additives for meat products and features of modern technologies are taken into account. Practical recommendations on the choice of processing modes, the rational use of raw materials, the features of the formulation.
|
|
Ивашов В. И. Технологическое оборудование предприятий мясной промышленности: Учеб. пособие для вузов. – ГИОРД. – 2010. – 736 с.
|
The book presents equipment for slaughter and primary processing of farm animals and poultry, processing hides, intestines, and secondary raw materials, blood. The equipment for deboning and trimming meat, grinding, mixing, forming sausage loaves, and semi-finished products and their heat treatment, as well as for the production of canned food, is considered. Particular attention is paid to complex mechanization and automation of production, including using robots. Technological calculations of equipment and questions for self-testing are given.
|
|
Васюкова А. Т. Переработка рыбы и морепродуктов. – Издательсько-торговая корпорация «Дашков и Ко». – 2013. – 104 с.
|
The training manual addresses the processing of various types of fish and non-fish seafood. Traditional and modern technologies of cold storage, salting, drying, drying, smoking, and canning of pond and ocean fish are presented. Technological methods for preparing fish semi-finished products and culinary products are proposed. Modern directions of the production of minced fish products and the use of food waste are given. Formulations are substantiated, the main parameters of technological processes are given, a qualitative assessment of the finished product, conditions, and shelf life are given. Defects of finished fish products are given. The directions and patterns of changing the quality of the feedstock and its influence on the technological process for the production of semi-finished products, minced meat, and finished culinary products using various technologies: traditional and modern modified.
|
|
Сафронова Т. М. Сырье и материалы рыбной промышленности. – Лань. – 2013. – 336 с.
|
The textbook gives the technological characteristics of aquatic biological resources. The structure of the body and tissues of fish, morphometric characteristics, mass and chemical composition, structural and mechanical parameters, thermophysical, optical, and acoustic properties are considered. The industrial use of fish raw materials, invertebrates (mollusks, crabs, lobsters, etc.), algae, and marine herbs is described. The principles and methods of conservation of aquatic organisms are highlighted. The main and auxiliary materials of the fishing industry are described.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|