LMT - Flashcards
Tools for Schnaps production: (4)
sacharometer - like a thermometer
refractometer
fermentation look
fermentation tank
Fruit mash for Schnaps: (5)
cleaned fruits rotten parts removed barm (yeast) and nutrient salt added analyse Ph value (3 - 3,5) liquifier is often added
Whitch grapes for which wine?
dark berries for red wine
bright berries for white wine
Wine grapes in general: (4)
- quality most important
- each wine different
- kind of vines (rebsorten) influuences taste of the product
- every batch has to reac the compulsory sugar conten (Klosterneuburger Mostwaage)
White wine production first half (4):
-the grapes with the light skin are picked
-grapes and stems are seperated - prevent tannins (gerbstoffe)
-grapes crushed in a mill - the mash stands 1 to 6 hours to extract the flavourings, phenols and other soluble substances from the grapes into the juice.
this step influences the sensorics, structure and shelf life.
-pressing by pneumatic presses
White wine production second half (9)
- sugar or grape concentrate added (more alcohol)
- sulphurus acid or sulphur dioxid added - prevent oxidation
- filled in barrels, tanks
- fermentation kicks in take 6-8 days
- end of december fermentation is completed in central Europe
- yeast sinks to the ground
- clarification
- storage and maturing for 3-6 months
- bottled
Preservation Methods: (11)
Drying cooking of jelly and jam pickling in alcohol pickling in vinegar pickling in oil pickling in salt pickling in sugar heating storage lactic acid fermentation smoking
sauerkraut processing: (14)
harves quality control preproduction slicing salting compressing fermentation mixing filling pasteurization labelling store delivery customer
Sugar production:
-harvesting the sugar beets (september to december)
-weighing and sampling
-cleaning
-extraction
+slicing into thin chips (bigger surface, easy
extraction)
+diffusing: hot water from above, beet chips go up
on an auger. Called counter current flow
-Pressing
-carbonation: sugar juice is cleaned with chalk, those chalk can get filtered out easily afterwards
-Evaporation: thickens the juice, water gets out
-Crystallisation: sugar dust is added to initiate the crystal formation
-centrifuges to seperate the sugar
-drieing with hot air, cooling storing in silos
Leberkäse ingridients: (7)
Ice
Spices (garlic, onion, pepper, paprika, mace)
potato starch
meat
additives: pickling salt (0,5% sodium nitrat)
phosphates for better binding
antioxidants
Production steps of Leberkäse: (6)
Meat preparation cuttering adding herbs and additives 12°C warm brät filling into baking dishes baking at 150-180°C
Fat meat process Leberkäse: (8)
- fat gets easy frozen and cuttered creamy until the temperature reaches 16°C.
- fat gets removed, the cutter cleaned well.
- the frozen lean meat gets cuttered dry with salt
- at 0°C the first one third of ice gets added
- at 4°C the second third
- at 6°C the rest of the ice
- at 8°C teh creamy cuttered fat, additives and the herbs get added
- the product gets cuttered now until its reaches 12°C.
Whole meat process Leberkäse:
frozen meat get cuttered with the fat, additives and salt are also added.
more cuttering, with 2 or 3 portions ice
at 5 to 8°C ingredients emulsify
Production of Fries: (8)
-Sorting: (get rid of stones etc..)
-Washing
-Peeling:
thermal peeling
chemical peeling
mechanical peeling
-Sorting and trimming
-slicing - fired through a pipe
-deep fry - 10s 170° Sunflower
-freezing
-packing
Production of Chips: (5)
- dry sorting
- washing
- peeling
- slicing: in a round container with many knives at the edge, the potatoe goes around and around, every time a slice smaller
- deep frying
