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БатафсилКетма-кетлик бўйича тавсия: сайтда қандай рўйхатдан ўтиш, сайтдаги шахсий ҳисобни қандай тўлдириш мумкин, керак бўлган китоб учун қандай тўловни амалга ошириш
БатафсилҲурматли муаллифлар: Сайтимизда асарларингиз жойлаштирилишини (ёки сайтдан ўчирилишини) истасангиз биз билан шартнома тузиш учун боғланишингизни сўраймиз
БатафсилАгар мен Ўзбекистонда бўлмасам, қандай қилиб китоб сотиб олишим мумкин?
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Интернетсиз китобни қандай ўқиш мумкин?
ва бошқа саволларингизга бизнинг жавобларимиз
2009
Ўзбек (лот)
388
978-9943-353-16-9
9500 сўм
Рейтинг |
1- BOB. 0‘SIMLIK XOMASHYOSl
0‘simlik to‘qimasining tuzilishi.................................................................................. 6
Meva va sabzavotmng kimyoviy tarkibi................................................................. 11
Konserva lshlab chiqansh uchun nav tanlash.......................................................... 36
Meva va sabzavot pishib yetilishi............................................................................ 38
Pislnsh bosqichlan.................................................................................................... 38
Meva va sabzavotm yig'ish, korxonaga.................................................................. 40
Yelkazish, qabul qilish va saqlash............................................................................ 40
2- BOB. YUQORl TEMPERATURADA OZIQ-OVQAT
MAHSULOTLARIDA RO‘Y BERADIGAN 0‘ZGARISHLAR
Oqsilmng o‘zganshi................................................................................................. 50
Uglevodlar o‘zganshi............................................................................................... 57
Qandnmg chuqur parchalamshi.............................................................................. 58
Polifenollar o‘zganshi.............................................................................................. 60
Polisaxandlar o'zganshi........................................................................................... 61
Hujayra devon polisaxandlanmng o'zganslu.......................................................... 65
YogTarnmg o'zganshi............................................................................................. 67
Issiqlik bilan lshlov benshda vitaminlar rniqdonnmg o‘zgarishi............................. 70
Suv va quruq moddanmg kamayishi....................................................................... 74
Texnologik faktorlar ta'sin..................................................................................... 79
3- BOB. TABllY SABZAVOT KONSERVALARI
Yashil no‘xal............................................................................................................ 85
Qo‘zoqli loviya........................................................................................................ 95
Shinn jo‘xon............................................................................................................ 96
Tabny butun tomatlar konservasi......................................................................... 101
Rangli karam......................................................................................................... 103
Lavlagi garmn va sabzi ganuri............................................................................. 104
Tabny chuchuk qalampir....................................................................................... 106
Chuchuk qalampir pure va pastasi........................................................................ 106
Shpmat, shovul va ularning aralashmasi puresi.................................................... 107
Gazak konservalar lshlab chiqansh uchun lshlatiladigan sabzavot.................... 110
Xomashyoga dastlabki tshlov bensh.................................................................... 115
Xomashyoga tssiqlik bilan tshlov bensh............................................................... 119
Farsh tayyorlash.................................................................................................. 128
Sous tayyorlash.................................................................................................... 128
Kesilgan sabzavot aralashmasmt tayyorlash...................................................... 129
Ikra tayyorlash.................................................................................................... 129
Sabzavotm farshlash. Mahsulotm........................................................................ 130
bankalarga qadoqlash......................................................................................... 130
Bankalami berkitish va stenllash......................................................................... 131
Sabzavot gazak konservalannmg kimyoviy tarkibi va
ozuqaviy qiymati.......................................................................................... 132
Konservalardagi quruq modda miqdonm hisoblash............................................ 134
5- BOB. UMUMIY OVQATLANISH UCHUN KONSERVALANGAN
OVQATLAR VA YARIMTAYYOR MAHSULOTLAR
Konservalangan birmchi va ikkmchi ovqatlar.................................................... 135
Xomashyom tayyorlash....................................................................................... 135
Umumiy ovqatlamsh korxonalan uchun yanmtayyor mahsulot......................... 140
6- BOB. KONSENTRLANGAN TOMAT YARIMTAYYOR
MAHSULOTLARI. TOMAT SOUSLARl
Tomat-pure va tomat-pasta................................................................................ 143
Tomatlami yigTsh, taslnsh, qabul qilish va saqlash............................................. 146
Ishqalangan tomat massasmi olish....................................................................... 148
Tomat massasmi konsentratsiyalash.................................................................... 152
Tomat mahsulotlanm qadoqlash.......................................................................... 162
Tomat-pastam aseptik konservalash................................................................... 164
Konsentrlangan tomat mahsulotlan sifatt........................................................... 167
Konservalangan tomat souslan............................................................................ 169
7- BOB. KONSERVALANGAN SABZAVOT SHARBATLARI
Tabny tomat sharbati.......................................................................................... 173
Quyultmlgan tomat sharbati............................................................................... 183
Sabzi sharbati...................................................................................................... 185
Lavlagi sharbati................................................................................................... 186
8- BOB. KONSERVALANGAN KOMPOTLAR
Kompot lshlab chiqansh uchun tshlatiladigan meva va rezavorlar.................... 188
Assorti kompotlan................................................................................................ 202
Bolalar uchun kompotlar..................................................................................... 202
Parhez ovqatlamsh uchun kompotlar.................................................................. 203
Kompotlaming sifati............................................................................................ 203
Kx>nservalangan sharbatlar tasnifi..................................................................... 205
Xomashyoga qo'yhadigan talab........................................................................... 208