LMT - Fruit juice, Ham, Cheese, Fish Flashcards
What are fruit jucises:
drinks made from pressing or extraction of the natural liquid contained in fruits.
Raw Material for fruit juices: (5)
Oranges additives antioxidents sweeteners supllemental nutrients
additives in fruit juices: (2)
sulfur dioxid,
benzoic acid
Antioxidents in fruit juices: (2)
ascorbic acid
alpha tocopherol
sweeteners in fruit juices: (5)
corn syrup, suggar, honey, dextrose, artificial sweeteners
supplemental nutrients in fruit juice: (4)
Vitamin: C A E beta Carotine
Production Steps fruit juice: (5)
harvesting or picking sorting (sorting machine) pressing (pressing machine) pasteurisation (pasteurisation tank) filling (filling machine)
Best parts for ham production: (4)
topside
silverside
flank of pork
ham
Process of ham production: (5)
slughtering dry curing or wet curing smoking maturing packaging
dry curing (ham production) (8)
-make mixture of slat and herbs
-rub the meat with it
- pay attention to the ends they are endangered for microorganism
-layer the meat in a vessel
-close it rly good
- maturing 2 - 6 weeks
repeat it up to 6 times
Wet curing: (7)
similar to the beginning of the dry curing make a brine of water and herbs no special grid of layer cover the meat with the brine only one week of curing
important:
- cure long enough (for coloring.)
- cure not to long in the same brine, because of microorganism
Smoking:
special boxes fired from below smoking boxes in attics hard wood is used: apple, beech only cold smoking for ham 20-30° stays raw taste of fume pieces should not touch each other wood should not burn only smoke
Raw material for Cheese:(5)
Cow Milk, Goat Milk, Sheep Milk, Rennet (Lab) enzyms from calf stomach lactat acid bacteria
Cow Milk contains: (4)
4% Fat
4,8% Lactose
3,3 Protein (Casein and Whey Protein)
Vitamins and Water
Tools for Cheese production: (2)
Chopper Kettle
Cheese Harp
Production of Cheese: (5)
- heat the milk
- Thickening process - jelly created
- Processing the Jelly
- swimming in salt water
5 Preservation
Thickening process of cheese production: (3)
lactid acid bacteria and rennet is added
casein denatures
jelly is created
Processing the jelly: cheese production (3)
-jelly is cuted with a cheese harp
-cheese curd is created
curd is filled in forms and pressed, so the surplus whey can be seperated
Product Range of Fish: (5)
- Living Fish
- Frozen Fish
- Fresh Fish
- Smoked Fish - hot smoked (core: 60°C) cold (30°)
- Canned Fish heated, preserved, airthight packed, oil added
Machines for fish production: (3)
electric stunning system
automatic slaughtering machine
filleting machine
electric stunning system: (3)
200kg per anesthesia
alternating current connection
indicator lamp and acoustic signal
Automatic slaughtering machine: (5)
for gutting the fish removes viscera and gills 3000 fished per hour water requirment 500l per hour compressed air requirment 6bar
Filleting machine: (3)
2 transport wheels and 4 circular knives
water requirment 300-500 l per hour
cut the spine and belly bones fromt the fillets
Fish Finger production: (6)
Part 1
- catching the fish
- filleted and frozen
- stacked in cartons
- x rayed (herringbones)
- quality controll - school grade system for smell, taste, size)
- divided into 378 pieces
