This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Baked Apple dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Portion 50g

name of raw materials
	Gross	Net	Gross	Net
Fresh apples	52	46	5,20	4,60
Sugar	7	7	0,70	0,70
	–	43	–	4,30
Refined powder	7	7	0,70	0,70
Output of finished products	–	50	–	5,00

Portion 75g

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving of finished product, g		100 servings of finished products, kg
	Gross	Net	Gross	Net
Fresh apples	78	69	7,80	6,90
Sugar	10	10	1,00	1,00
Mass of baked apples with sugar	–	65	–	6,50
Refined powder	10	10	1,00	1,00
Output of finished products	–	75	–	7,50

4. TECHNOLOGICAL PROCESS

The seed nests are removed from the apples without peeling them. The resulting hole is filled with sugar. Then they are placed on a baking sheet, a small amount of water is added and baked in an oven at a temperature of 200-220°C for 15-20 minutes.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

The apples are released hot or cold, sprinkled with refined powder;

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

1. • Appearance - cored apples. They have a well-colored surface without cracks; can be sprinkled with refined powder;
   • Color surfaces – golden brown. On the cut – yellowish;
   • Taste, smell - taste from sour-sweet to sweet, characteristic of baked apples; smell – baked apples;

• Consistency – The apple pulp is juicy, the skin is slightly dense.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

For 50g

At 75g

Nutrients, g			Energy value, kcal	Vitamins, mg				Minerals, mg
B	AND	U		B1	C	A	E	Ca	Mg	P	Fe
0,3	0,3	25,4	107	0,02	3	–	1,0	10	6	6	1,4

Technological engineer.

Baked apples

TECHNICAL AND TECHNOLOGICAL CARD No. Baked apples

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Baked Apples dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

		Consumption of raw materials and semi-finished products
name of raw materials		1 serving		100 portions
		gross, g	net, g	gross, kg	net, kg
APPLES		115	101,3	11,5	10,13
GRANTED SUGAR		18,7	18,7	1,87	1,87
GRANTED SUGAR		5	5	0,5	0,5

Yield: 100/5 g

4. TECHNOLOGICAL PROCESS

The seed nests are removed from the apples without peeling them; the resulting holes are filled with sugar. Then they are placed on a baking sheet, a small amount of water is added and baked in the oven for 15-20 minutes (depending on the type of apple). The portion yield is determined by the age group of the children.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

Apples are served hot or cold, sprinkled with refined powder, or with cherry or cranberry sauce, or with jam.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance: apples retain their shape, golden brown crust on top

Consistency: soft, juicy

Color: golden

Taste: sweet and sour

Smell: baked apples and jam

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Technological engineer.

Cooking technology

Wash the sweet and sour apples, cut out the core, fill the hole with sugar. Place the apples on a baking sheet, pour a little water on them, and bake in the oven. Before serving, pour honey over the apples.

Serve on a small plate with a napkin. The table is served with a table knife and fork.

Quality requirements

Taste and smell: corresponds to the components included in the composition, with a taste of honey. Consistency: soft, delicate. Color: golden, light brown.

Technological map No. 18. Potato Khrushchi

Cooking technology

Pass the boiled potatoes through a meat grinder, mix with flour, egg yolks and beaten whites. Roll out the resulting mass thinly and cut into diamond shapes. Make a cut in the middle. Deep fry. Serve sour cream separately.

Serve on a small plate with a napkin. The table is served with a table knife and fork. Sour cream is served in a gravy boat.

Quality requirements

Taste and smell: corresponds to the components included in the composition. Consistency: elastic, delicate. Color: golden.

Useful tips

1. When deep-frying, the product is completely immersed in fat heated to a temperature of 170 - 180 C, heated simultaneously from all sides.

2. The uniformity of baking is checked with a wooden skewer.

3. Potatoes after mechanical cooking are immediately subjected to heat treatment, since during storage they become lethargic and vitamin C in them is quickly destroyed.

Technological map No. 19. Potatoes

Cooking technology

Boil and peel potatoes through a meat grinder, add flour (or potato starch), melted butter, egg, pepper, salt, mix thoroughly and cut into small balls. Place in a greased frying pan and bake in the oven.

Season the finished potatoes with sour cream or butter with fried onions and heat over the fire for 5-7 minutes.

Serve in a single-serve frying pan placed on a placemat with a napkin. The table is served with a table knife and fork.

Quality requirements

Taste and smell: corresponds to the components included in the composition. Consistency: soft, delicate. Color: light yellow or light brown.

Useful tips

1. After mechanical cooking, potatoes are immediately subjected to heat treatment, since during storage they become lethargic and vitamin C in them is quickly destroyed.

2. Potatoes should be evenly fried and retain their shape.

3. Potatoes with skins must be washed before heat treatment.

It is believed that fruits that have undergone heat treatment lose their beneficial properties. But in case baked apples this opinion is not confirmed. I offer you 5 recipes baked apples. This dietary dish is part of numerous therapeutic diets, including the diet for pancreatitis. Baked apples are introduced into the diet of children starting from 6 months. This dish does not cause allergic reactions and is well absorbed by the child's body.

Baked apples contain pectins, and in quantities greater than fresh apples. Pectins are not absorbed in the body, but passing through the digestive tract they collect toxins and remove them from the body.

Recipe No. 1. Baked apple without sugar (or with a little sugar)

This recipe is traditional and is included in the therapeutic diet of diet No. 5p for pancreatitis.

In order not to violate the requirements of the most strict diets (children under 1 year old, strict medical diets), buy sweet apples, because Sugar should be limited in the diet.

If you follow a strict therapeutic diet for some time (as well as for children from 1 year old), you can add 0.5-3/4 tsp of sugar and, if desired, cinnamon to the apple. Or sprinkle the finished baked apple with powdered sugar when serving.

Ingredients:

• apple - 125 g (non-acidic variety, small) Let me remind you that the mass of an average apple is 150 g-200 g
• sugar – 8.33 g (1 tsp, “no slide”)

Cooking technology:

1. Wash the apples in running water;
2. Remove the core (you can remove it by cutting through the entire apple, or you can leave the bottom of the apple, giving the apple the shape of a cup);
3. Place sugar and a little water into the hole formed;
4. Place the apples in a baking container or on a baking sheet;
5. Bake in a preheated oven at 180 degrees for 15-20 minutes.

Calorie content – ​​83.27 Kcal

• Proteins - 0.44 g
• Fat –0.44 g
• Carbohydrates – 19.09 g
• IN 1 - 0.0118 mg
• AT 2 - 0.2367 mg
• C - 1.5383 mg
• Ca- 94.664 mg
• Fe – 2.9583 mg

Bon appetit!

Recipe No. 2. How to cook baked apples to your taste

The taste and dietary properties of the dish will depend on the filling, which you will place in place of the core cut out from the apples. About what fillings can be prepared for baked apples,

Ingredients:

• apple - 125 g (sweet, small) Let me remind you that the mass of an average apple is 150 g - 200 g
• filling (see)

Cooking technology:

1. Let's take sweet apples. Remove the cores from the apples.
2. Place the pre-prepared filling in place of the cut out core.
3. Place the apples in a baking container and pour them with fruit nectar (you can use juice and pulp) to add juiciness and flavor to the dish.
4. Place the container with apples in a preheated oven - 180 degrees. for 20 minutes.

The calorie content of baked apples according to this recipe depends on the filling you use in the recipe.

Bon appetit!

Recipe No. 3.Baked apples with rice, carrots and eggs

The dietary dish meets the strict requirements of diet No. 5p for pancreatitis.

Ingredients:

• 3 apples – 120 g each (small, the weight of a medium apple is 150 g-200 g)
• rice cereal – 10 g (1 tsp)
• carrots – 27 g (1/3 of an average root vegetable)
• egg – ¼ egg
• butter - 5.3 tsp
• sugar - 1 tsp.
• milk

Cooking technology:

1. We wash the apples with running water, then cut out the core so that the apple takes the shape of a cup;
2. Let's prepare the flap rice. (i.e., cook the washed rice in boiling salted water over low heat. And add more water than usual. When the rice is ready, put it in a colander. Rinse with boiling water and drain again);
3. Cut the carrots into cubes and simmer with the addition of a small amount of milk;
4. Preparing the filling for the apples. To do this, mix rice, carrots, chopped eggs and add a little sugar. with rice, boiled chopped eggs, chopped apples, sugar;
5. Fill the cavities in the apples with minced meat;
6. Bake in a preheated oven. Temperature - 180 degrees, time 20-30 minutes depending on the size of the apple;
7. Serve to the table, topped with fruit, berry sauce or sour cream.

Calorie content – ​​130.06TOfeces

• Proteins – 1.96 g
• Fat –4.26 g
• Carbohydrates – 15.48 g
• IN 1 - 0 mg
• AT 2 - 0 mg
• C - 0 mg
• Ca- 0 mg
• Fe – 0 mg

Bon appetit!

Recipe No. 4 BAKED APPLES KIEV STYLE

This recipe follows diet number 5.

Advice within the framework of this project: If you are in a period of stable remission due to chronic pancreatitis and the doctor treating you has approved the transition from diet No. 5p to diet No. 5, then this recipe is for you. Tasty and very healthy. Bon appetit!

Ingredients:

• apples – 400 g (4-5 pcs)
• raspberry jam (but you can use any jam) - 44.44 g (1 tbsp)
• sour cream 20% - 110 g (1/2 tbsp)
• egg - 36 g, 1 medium-sized
• sugar
• powdered sugar

Cooking technology:

1. We wash the apples under running water, peel and remove the core;
2. Blanch the apples in acidified hot water. This means immersing it in boiling water for 15-20 seconds (you can use a sieve or linen bag for this). Attention, increasing the blanching time may cause the apples to become overcooked;
3. Place the apples on a baking sheet or other thermal container. Fill the depressions formed after removing the core with jam.
4. Prepare egg-sour cream cream: 1) grind the egg yolks with sugar, then add flour, 2) beat the sour cream, beat the egg whites, 4) combine all the ingredients of the cream - sour cream, egg whites and yolks;
5. Brush apples with egg sour cream;
6. Bake in the oven until done.
7. Sprinkle with powdered sugar and serve.

Calorie content – ​​169.19TOfeces

• Proteins – 2.42 g
• Fat –6.23 g
• Carbohydrates – 23.67 g
• IN 1 - 0.4128 mg
• AT 2 - 0.1864 mg
• C - 0 mg
• Ca- 70.5748 mg
• Fe – 9.188 mg

Bon appetit!

Recipe No. 5. Baked apples with bananas

Is it possible to eat bananas if you have pancreatitis? Gastroenterologists do not prohibit it (although in some sources you will find the opposite opinion).

• It is possible, but certain rules must be followed:
• do not use during an exacerbation or unstable condition;
• do not eat more than one fruit per day;
• eat fruits mashed through a sieve or crushed;
• give preference to steamed fruits (in a water bath, slow cooker, double boiler, oven)

Thus, baked apples and bananas are fully consistent with diet No. 5p for pancreatitis

Ingredients:

• apples – 500 g (4 pcs)
• bananas - 250 g (2 pieces, peeled)
• sugar - 4 tsp
• fruit nectar - 4 tbsp
• butter - 20 g (2 tbsp)

Cooking technology:

1. Wash the apples in running water, cut out the cores;
2. Prepare the filling - grind bananas with sugar;
3. Place the filling into the cavities in the apples and compact;
4. Grease a baking container or baking sheet with oil and place the stuffed apples in it;
5. Bake in preheated to 180 degrees. oven for 15 minutes;
6. We take the container with apples out of the oven, sprinkle with any fruit nectar and lightly sprinkle with sugar;
7. Continue baking in the oven for another 15 minutes.
8. Use a spoon to fill the apples, pressing the banana mixture well. Place in a prepared dish and bake in an oven preheated to 180 degrees for 15 minutes.
9. Bon appetit!

How to cook baked apples in a slow cooker

Any of the above recipes can be adapted for a slow cooker. How to cook baked apples in a slow cooker