home Sample Documents Percentage in the heat treatment of vegetables. Calculation of waste and losses during mechanical and thermal processing « Pomeranian fried zucchini

Percentage in the heat treatment of vegetables. Calculation of waste and losses during mechanical and thermal processing « Pomeranian fried zucchini

The figures given in this table are indicative. Cooking, frying, stewing can be done in different ways. Yes, and the same types of meat during heat treatment can change their weight differently depending on freshness, age and method of cultivation. Fresh meat initially weighs more than a day later, and the change in the weight of frozen meat generally depends on how many manipulations were made with it before cooking.
product type	percentage of weight loss
Uzharka
beef *	37-45%
lean pork	35-40%
mutton	40-45%
Poultry meat (chicken, turkey, chicken meat)	30%
rabbit meat	25-30%
Fish	15-20%
Liver beef, pork	30%
beef heart	40-45%
Languages	35%
Uvarka
meat	up to 40%
fish	20%

Some clarifications on the frying and boiling of meat products during heat treatment:

Roasting meat, fish or chicken means reducing the weight of the product when cooked in a pan.

* The leader in weight loss is fried large chunks of beef (beef, not veal).

Loss reduction:

Figures are for fresh meat that has not been frozen. Something meaty, bought in some stores or markets, can significantly exceed these estimated figures in terms of losses.

Related note:

meat frying percentage
percentage of boiled meat
fish fry percentage
chicken breast percentage
heat treatment of products
heat treatment of meat
meat loss during cooking
heat treatment of meat

Table of Contents [Show]

table of losses during heat treatment of products

In chapter Welcome to the question, the percentage of product weight loss during heat treatment given by the author LEONTIEVNA the best answer is Sometimes you need to know how much meat or fish will turn out after heat treatment of a raw product.
When cooking meat and fish, their weight decreases, which is commonly called frying or boiling.
The figures given in this table are indicative. Cooking, frying, stewing can be done in different ways. Yes, and the same types of meat during heat treatment can change their weight differently depending on freshness, age and method of cultivation. Fresh meat initially weighs more than a day later, and the change in the weight of frozen meat generally depends on how many manipulations were made with it before cooking.

Roasting meat, fish or chicken means reducing the weight of the product when cooked in a pan.
* The leader in weight loss is fried large chunks of beef (beef, not veal).
Probably due to the fact that this meat has coarser fibers and takes longer to cook than pork or lamb. And weight reduction occurs due to evaporation of water - we cook longer - we evaporate more.
Loss reduction:
Grilling reduces weight loss, as the quick-forming crust prevents the liquid from evaporating and the meat is juicier.
Pre-marinated meat cooks faster and therefore also loses less weight when frying or baking.
Breaded meat also loses less weight - up to 30%
Fried cutlets made from minced meat become 20-25% lighter, and steamed cutlets become 25% lighter.
In addition to weight, heat treatment also reduces the volume of meat by about 40-50%.
All the given figures are quite average, but for cooking at home for the family and guests, this is quite enough to calculate the amount of meat, poultry or fish that you need to buy to cook a dish for a certain number of servings.

2 answers

Hey! Here is a selection of topics with answers to your question: the percentage of weight loss of the product during heat treatment

Answer from Yozhka
vitamin A
Start
vitamin C
group of vit. AT
vitamin D
vitamin E
vitamin K
calcium
microhydrin
Microhydrin
Microhydrin - the most powerful antioxidant currently known, neutralizes and neutralizes free radicals.
coral calcium
restoration of the water structure,
reduces the surface tension of water,
improves blood pH values.
As you know, almost 80% of food we eat after heat treatment. Heat treatment promotes softening of products and increases the degree of their digestibility. In addition, in the process of heat treatment, harmful microorganisms contained in certain products are destroyed, toxins (a number of toxic substances, including inhibitors of digestive enzymes) are destroyed. All this ensures maximum product safety. First of all, this applies to products of animal origin and root crops.
But, despite the positive aspects, heat treatment also has a negative impact on food products: most of the vitamins contained in foods are destroyed, and some food ingredients (proteins, fats, minerals) are transformed, forming harmful substances. Therefore, while cooking, it is necessary to withstand certain time and optimal mode thermal culinary treatment so that products and raw materials do not lose their biological value. This is especially true for the preparation of dietary dishes for gastritis.
There are several ways to heat food: boiling (in water and steam), blanching, frying and sterilization. During the heating process, soluble proteins denature, turning into sols or gels. For example, egg whites, when the temperature inside reaches 80°C, coagulate and form gels. Thus, the protein gel inside the muscle fibers coagulates and thickens. Most of it, together with the water contained in it and the substances dissolved in it, is pressed out.
When products of plant origin are subjected to heat treatment, thermal decomposition of pectin occurs, cells are saturated with water. Water penetrates into proteins, pectins and starch. During the cooking of some vegetable products, on the contrary, there is often a loss of water. So, when potatoes are boiled, 2–6% of the water contained in it is lost, and 7–9% is lost when cabbage is boiled.
If you cook vegetable products for a couple, then in the process of long cooking they may lose most nutrients than when cooking just in water. This is because during steaming, extraction occurs only from the surface layers. However, the loss of vitamins during this cooking method is reduced by almost 2 times.
During the frying of vegetable products, pectins break down, soluble pectins are formed.
Animal products also lose their nutritional value during cooking, as fat is rendered. Part of the proteins contained in meat undergoes weak hydrolytic cleavage during cooking.
The duration of heat treatment of products of both animal and vegetable origin should not exceed the permissible limits. A certain amount of time is allotted for the preparation of this or that dish, which is extremely necessary to adhere to, so that at the same time any pathogens contained in the products are destroyed and, if possible, all the nutrients and vitamins are preserved.
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Thermal processing of food.

2 answers

Hey! Here are some other threads with relevant answers:

Dear friends, today I decided to answer your questions.

Question answer.

What is alloying soups and what is this process for?

Cream soups and puree soups tend to have a thick consistency. Due to the fact that oil is an excellent conductor of taste, light cream soups and puree soups also contain a fat base, most often this butter, heavy cream, etc. As a rule, the oil separates from the creamy mass of the soup within a short period of time and collects on the surface of the dish. To prevent this process, emulsification or doping of the fat-containing part of the dish is necessary. To do this, you need to take one egg yolk per liter of soup, beat it with a whisk and carefully mix it into the creamy mass at a temperature of the dish not higher than 70 degrees Celsius. Now the oil will not collect on the surface of the dish.

How to check the readiness of a large piece of meat using kitchen thermometer?

It is especially important when cooking a large piece of meat that the product is ready inside. Previously, they used a chef's needle, with which they pierced a piece and determined the color of the released juice. This method is not always correct, because in the state of readiness of the level - media, the juice is transparent, but the meat itself may have a pink tint when cut. If you use beef, then this is not very scary, but if you use poultry, pork or lamb in cooking, then you need to finish the heat treatment. Due to the fact that the piece you are preparing will already be cut, the quality of the dish is noticeably reduced due to the abundant loss of meat moisture. So if you want to cook a roast with a large piece of meat, I advise you to get a kitchen thermometer.

The internal temperature of ready-to-eat meat during cooking must comply with the following indicators:

Beef + 70 degrees

Veal + 76 degrees

Lamb + 81 degrees

Pork + 85 degrees

Bird + 90 degrees.

What are natural losses meat weight during heat treatment?

When cooking, the meat loses up to 10% of its own weight, but there are certain parts of the carcass, for example, the shoulder blade, which, on the contrary, gains up to 5% of the weight. Basically, during cooking, fatty particles are released from the meat, which lead to a small weight loss. If you are cooking meat not for broth, then it is better to cook it by lowering it into boiling water. This will allow you to quickly close the pores through which the meat juice is lost.

The biggest weight loss occurs during frying. Here it is also important to take into account the method of cooking meat, for example, when pre-marinating, salt makes the meat release juice more abundantly, so it is not recommended to marinate beef. Beef has the highest weight loss ratio when pan fried. The average calculation is as follows:

Pork loses up to 22% of the raw material weight.

Lamb - 26%

Veal - 30%

Beef - 32%

Poultry - 24%, grilled up to 32%

Breading dramatically reduces the weight loss of the product. It is recommended to salt the meat after the start of its heat treatment, unless the recipe provides for a different method.

I heard that in Europe it is forbidden to use the meat of freshly slaughtered animals in gastronomy, why?

The rules for the use of meat raw materials in European countries provide for the use of only mature meat with an acceptable pH balance.

The fact is that the fresh meat of recently slaughtered animals contains stress stored in the muscles, which can be seen on the muscle twitching of the carcass long after slaughter. During the slaughter of an animal, a large amount of lactic acid is collected in the muscles, which lowers the pH balance. On the one hand, this allows you to destroy some of the bacteria contained in the meat and extend the shelf life. On the other hand, the meat becomes tough. Further, due to the interruption of oxygen delivery to the meat cells, the reaction of the formation of ATP glycogen occurs, which helps to soften the meat. Soon comes the process of cell death, the so-called Rigor mortis. Cells lose the living function of reproduction. In beef, this occurs 10-24 hours after slaughter, in pork 4-18 hours, in poultry 2-4 hours. If you eat animal meat during this time, it will not be very tasty and not at all fragrant.

Over time, the pH level in meat drops from 7.5 to 5.5. There is a breakdown of myofibrils - these are organelles of striated muscle cells that ensure their contraction. It is this process that helps to soften the meat. Aging meat is a healthy and necessary process.

The terms of meat ripening are determined at a temperature of +4 degrees: Pork 4-6 days, poultry 3-4 days, veal 1 week, lamb 10 days, beef 16-21 days.

Ripened meat becomes tender, acquires flavor and loses less juice during heat treatment.

What are the losses of nutrients during the heat treatment of products?

Along with a positive effect, heat treatment also has a negative effect on food products. During heat treatment, vitamins and some food ingredients (proteins, fats, minerals) are destroyed and harmful substances can be formed.

Thermal cooking has a special effect on the biological value of products and raw materials. There are several methods of heat treatment of products: boiling in water and steaming, blanching, sterilization and frying.

Losses of nutrients during heat treatment in%:

Products	Type of cooking	Squirrels	Fats	Carbohydrates	vitamins	Minerals
vegetable
	Without drain
	with drain

	Admission
	Sauteing



	In the form of cutlets



	No grinding
	With grinding
	Admission
Dairy	baking

Table: Reference Guide / Ed. M. F. Ryazankina, V. P. Molochny

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Good luck to you!
your Daniyar

During the heat treatment of raw (fresh) products, they decrease in size and weight. It will be useful for everyone to know how much percentage a certain product is boiled or fried, so let's look at how popular food products are boiled and fried.

Percentage of boiled food

Boiling meat(pork, beef, beef tongue, chicken, turkey, squid) on average about 40%.
Boiling fish on average = 20%.
Boiling vegetables such as potatoes, beets, turnips, cabbage (cauliflower and white), carrots is about 10%.
The percentage of cooking vegetables such as zucchini, squash, onions is up to 50%.

Percentage of food frying

Roast pork= about 40%.
Roast beef = 35-45%.
Roast lamb= about 45%.
Roast rabbit meat(rabbit meat) = 25-30%.
Poultry roast percentage(chicken, turkey, duck) = 30%.
Fish fry = 20%.
Beef tongue fry percentage = 35%.
Roast beef heart= about 45%.
The percentage of frying of the liver (pork, beef) = 30%.
Roast potatoes: raw = 30%; boiled = 15-20%.
carrot roast= about 20%.
Roasted onion is up to 60%.
Roast zucchini and eggplant = 20-25%.
roasted tomatoes is about 40%.
Mushroom roast = 50-60%.
Percentage of frying cutlets (meat, fish) = 15-20%.
Shish kebab (from lamb or beef) = 37%.
Percentage of roasted pork skewers = 32%.

Note: the percentage of how much any product is boiled or fried is not an exact indicator and depends on many factors (how the product is cooked, boiled and fried whole or cut, the product is fresh or not, etc.).

In conclusion to the article, it can be noted that knowing how much food (vegetables, meat, herbs and mushrooms) are fried or boiled down will be useful when planning how much to buy for cooking before a certain event or cooking any dish. Losses during cooking of the product depend on its properties, method and time of preparation, as well as in what form it is cooked (ground or whole), but nevertheless, the above percentages are true, but not exact. We leave our useful knowledge and feedback on how much any of the products that we use every day are boiled and fried in the comments to the article and share it in social networks if it was helpful to you.

table 4

Name	Gross, g

potato
beef
Vegetable oil
dill greens
Black pepper

Finding the gross weight and yield of a signature dish:

Calculations of gross weight, losses, yields

M gross \u003d (M net * 100) / (100-%From)

Mb \u003d zucchini \u003d 80 * 100 / 100-33 \u003d 8000 / 67 \u003d 114.28

Mb \u003d potatoes \u003d 70 * 100 / 100-40 \u003d 7000/60 \u003d 116.66

MB \u003d beef \u003d 70 * 100 / 100-32 \u003d 7000 / 68 \u003d 102.94

MB \u003d dill \u003d 3 * 100 / 100-26 \u003d 300 / 74 \u003d 4.05

Yield (zucchini) \u003d 80 \u003d 100% / 80 * 78 / 100 \u003d 62

Yield (of potatoes) = 70*97/100 = 68

Yield (beef) = 70*68/100= 48

Calculation of the energy value of a signature dish

Name	carbohydrates	calories

potato

vegetable

Proteins: 25.3 - 100% 25.3 * 94 / 100 \u003d 23.8

Fats: 107.8 - 100% 107.8*88/100 = 94.9

Carbohydrates: 29.9 - 100% 29.9 * 91 / 100 \u003d 27.2

Zucchini \u003d 80 * 0.6 / 100 \u003d 0.48

Potato \u003d 70 * 2.0 / 100 \u003d 0.14

Beef \u003d 70 * 20.2 / 100 \u003d 14

Greens \u003d 3 * 2.5 / 100 \u003d 0.075

Zucchini \u003d 80 * 0.3 / 100 \u003d 0.24

Potato \u003d 70 * 0.1 / 100 \u003d 0.07

Beef \u003d 70 * 7.0 / 100 \u003d 49

Greens \u003d 3 * 0.5 / 100 \u003d 0.015

Carbohydrates:

Zucchini \u003d 80 * 5.7 / 100 \u003d 5

Potato \u003d 70 * 19.7 / 100 \u003d 13

Greens \u003d 3 * 4.5 / 100 \u003d 0.135

Registration of a technical and technological map

Technical - technological map

Techno- routing(TTK) - a document developed on new products and establishing requirements for the quality of raw materials and food products, product formulation, requirements for the manufacturing process, for design, implementation of storage, quality and safety indicators, as well as the nutritional value of products Catering. TTCs are developed only for new non-traditional products, manufactured for the first time at a public catering enterprise.

The technical and technological map contains the following sections:

Application area;

Requirements for raw materials;

Recipe (including the consumption rate of raw materials and foodstuffs gross and net, weight (yield) of the semi-finished product and / or output of the finished product (dish);

TECHNOLOGICAL PROCESS;

Requirements for registration, submission, sale and storage of public catering products;

Indicators of quality and safety of public catering products;

Information data on the nutritional value of catering products.

In the section "Scope" indicate the name of the dish (product) and determine the list and names of enterprises (branches), subordinate enterprises that have been given the right to produce and sell this dish (product).

In the section “Requirements for the quality of raw materials”, a record is made that food raw materials, food products and semi-finished products used for the manufacture of this dish (product) must comply with the requirements of regulatory and technical documents (GOST, GOST R, TU) and have accompanying documents, confirming their quality and safety in accordance with the regulatory legal acts of the Russian Federation.

In the "Recipe" section, indicate the consumption rate of raw materials and food products gross and net for one, ten or more servings (pieces), or for one, ten or more kg, the mass (output) of the semi-finished product and the output of public catering products (culinary semi-finished products, dishes , culinary, bakery and flour confectionery products).

The section "Technological process ..." contains a detailed description of the technological process of manufacturing a dish (product), including the modes of mechanical and heat treatment that ensure the safety of the dish (product), the use of food additives, dyes, types of technological equipment, etc.

In the section "Requirements for registration, serving, sale and storage" reflect the features of the design and serving of a dish (product), requirements, the procedure for selling public catering products, storage and sale conditions, expiration dates according to, and if necessary, transportation conditions.

In the "Quality and safety indicators" section, the organoleptic indicators of the dish (product) are indicated: appearance, texture (consistency), taste and smell. It also makes a record that the microbiological indicators of the dish (product) must meet the requirements.

In the "Information data on nutritional value" section, data on the nutritional and energy value of the dish (product) are indicated. The nutritional value of a dish (product) is determined by calculation or laboratory methods.

Each technical and technological map has a serial number and is stored at the enterprise.

When making changes to the recipe or production technology, the technical and technological map is reissued.

Dear friends, today I decided to answer your questions.

Question answer.

What is alloying soups and what is this process for?

Cream soups and puree soups tend to have a thick consistency. Due to the fact that oil is an excellent conductor of taste, light cream soups and puree soups also contain a fat base, most often it is butter, heavy cream, etc. As a rule, oil separates from creamy mass of soup and collects on the surface of the dish. To prevent this process, emulsification or doping of the fat-containing part of the dish is necessary. To do this, you need to take one egg yolk per liter of soup, beat it with a whisk and carefully mix it into the creamy mass at a temperature of the dish not higher than 70 degrees Celsius. Now the oil will not collect on the surface of the dish.

How to check the readiness of a large piece of meat with a kitchen thermometer?

The internal temperature of ready-to-eat meat during cooking must comply with the following indicators:

Beef + 70 degrees

Veal + 76 degrees

Lamb + 81 degrees

Pork + 85 degrees

Bird + 90 degrees.

What is the natural weight loss of meat during heat treatment?

Pork loses up to 22% of the raw material weight.

Lamb - 26%

Veal - 30%

Beef - 32%

Poultry -24%, grilled up to 32%

Breading dramatically reduces the weight loss of the product. It is recommended to salt the meat after the start of its heat treatment, unless the recipe provides for a different method.

I heard that in Europe it is forbidden to use the meat of freshly slaughtered animals in gastronomy, why?

The rules for the use of meat raw materials in European countries provide for the use of only mature meat with an acceptable balance pH.

The fact is that the fresh meat of recently slaughtered animals contains stress stored in the muscles, which can be seen on the muscle twitching of the carcass long after slaughter. During the slaughter of an animal, a large amount of lactic acid is collected in the muscles, which lowers pH balance. On the one hand, this allows you to destroy some of the bacteria contained in the meat and extend the shelf life. On the other hand, the meat becomes tough. Further, due to the interruption of oxygen delivery to the meat cells, the reaction of glycogen formation occurs ATP which helps to tenderize the meat. Soon, the process of cell death begins, the so-called Rigor mortis . Cells lose the living function of reproduction. In beef, this happens 10-24 hours after slaughter, in pork 4-18 hours, in poultry 2-4 hours. If you eat animal meat during this time, it will not be very tasty and not at all fragrant.

Over time the level pHin meat it drops from 7.5 to 5.5. There is a breakdown of myofibrils - these are organelles of striated muscle cells that ensure their contraction. It is this process that helps to soften the meat. Aging meat is a healthy and necessary process.

The terms of meat ripening are determined at a temperature of +4 degrees: Pork 4-6 days, poultry 3-4 days, veal 1 week, lamb 10 days, beef 16-21 days.

Ripened meat becomes tender, acquires flavor and loses less juice during heat treatment.

What are the losses of nutrients during the heat treatment of products?

Losses of nutrients during heat treatment in%:

Products	Type of cooking	Squirrels	Fats	Carbohydrates	vitamins	Minerals
vegetable	Cooking:
	Without drain				10-60
	with drain			10-20	15-80	10-20
	frying			10-20	10-45
	Admission				15-65
	Sauteing				8-60
Meat	Cooking				20-70	20-45
	Roasting:
	piece				15-60	10-25
	In the form of cutlets				10-80	5-15
	Extinguishing				15-70
Fish	Cooking				30-90	25-60
	Roasting:
	No grinding				20-35	15-35
	With grinding				10-60	5-15
	Admission				20-85	25-50
Dairy	baking				5-50	10-15

Table: Reference Guide / Ed. M. F. Ryazankina, V. P. Molochny

In fact, in this sense. Write!
Good luck to you!
your Daniyar

To determine the weight loss during the heat treatment of meat and yield finished products it is necessary to use formulas (7) and (8) of this manual and tables: “Calculation of meat consumption, output of semi-finished products and finished products” (Appendix 6), “Semi-finished products from beef, pork, lamb, veal and poultry. Calculation of consumption of raw materials and output of finished products” (Appendix 7).

Examples of problem solving

1. Determine the weight loss when cooking 17 kg of beef in large pieces.

Net weight of beef - 17 kg.

According to the table “Calculation of meat consumption, yield of semi-finished products and finished products” we find losses when cooking beef in large pieces (as a percentage of the mass of raw materials) - 38.

According to formula (7), we determine the mass loss during heat treatment:

2. Determine the yield of lamb fried in large pieces, if the shop received 10 kg of semi-finished product.

Net weight of the semi-finished product - 10 kg.

According to the table “Calculation of meat consumption, yield of semi-finished products and finished products” we find losses when frying lamb in large pieces - 37%.

According to formula (8), we determine the yield of fried lamb:

Tasks to solve

1. Determine the difference in weight loss during cooking, stewing and frying 15 kg of beef in large pieces.

2. Determine the loss during frying of a pork ham weighing 9 kg.

3. Determine the loss during stewing of 11 kg of meat for lamb pilaf.

4. Determine the number of servings of entrecote when frying 1590 g of beef, net weight.

5. Determine the mass of beef stewed in large pieces, if the shop received 22 kg of the semi-finished product.

6. Determine the loss during stewing of zraz natural chops from 27 kg of pork.

7. Determine the loss during frying of escalope from category II lamb and fatty pork, if in meat shop received 25 kg of raw materials.

8. Determine the yield of rump steak when frying 11 kg of net weight beef.

9. Compare the losses during stewing of beef and mutton, if 12 kg of the semi-finished product is subjected to heat treatment.

Gross weight determination

To determine the gross mass, use the calculation scheme, the reverse scheme for determining the net mass, taking into account the waste (in percent) indicated in Table. "Average carcass norms of waste and losses during the mechanical culinary processing of meat" (Appendix 4). The gross mass is calculated by formula (3).

If you want to establish the mass of raw materials used to prepare a certain amount of semi-finished products and finished products, use the table. “Calculation of meat consumption, output of semi-finished products and finished products” (Appendix 6) and “Semi-finished products from beef, pork, lamb, veal and poultry. Calculation of consumption of raw materials and output of finished products” (Appendix 7). Determine the rate of laying meat of different fatness and additional products (in grams) per serving. Then they find the gross mass of the necessary raw materials for the preparation of a certain number of products. If you want to set the mass of raw materials for the preparation of by-products with a certain net weight, use the table. "Calculation of offal consumption, sausage products and pork products, output of semi-finished products and finished products” (Appendix 8).

Tasks to solve

1. Determine the mass of a half-carcass of beef of category II, necessary for the preparation of 177 servings of beef stroganoff with a semi-finished product weight of 75 g.

2. Determine the bookmark of beef category II gross weight for cooking 80 kg of boiled beef.

3. Determine the bookmark of category I lamb with gross weight, if you need to cook 26 kg of pilaf.

4. Determine the laying of pork meat for the preparation of 35 servings of escalope with a semi-finished product weight of 100 g.

5. Determine the mass of a half-carcass of fatty pork, if 42 servings of natural cutlets (with a bone) were cut from the loin with a semi-finished product weight of 80 g.

6. Determine the bookmark of lamb category II with a gross weight for preparing 150 servings of kebab (recipe No. 428/II).

7. Determine the bookmark of beef category II gross weight for cooking 200 portions of meatballs (recipe No. 422 / I).

8. Determine the gross weight of chilled beef kidneys for the preparation of 47 servings of kidneys in Russian (recipe No. 407/II), if the net weight of one serving is 156 g.

9. Determine the gross weight for the preparation of 52 servings of baked brains (recipe No. 436), if the mass of one serving is 138 g.

10. Determine the amount of meat with a gross weight for preparing 68 servings: stewed meat (recipe No. 390/I) from category II beef; roast with prunes (recipe No. 396) from category II lamb; zraz chops (recipe No. 393/III) from fatty pork.

11. How many kilograms of category I beef and meat pork (gross) are needed to prepare 120 servings of goulash (recipe No. 401/III)?

12. Determine the gross weight of lamb for the preparation of 65 portions of natural minced cutlets (recipe No. 414 / I).

Percentage in the heat treatment of vegetables. Calculation of waste and losses during mechanical and thermal processing « Pomeranian fried zucchini

product type

percentage of weight loss

Uzharka