The processing of eggs used for cooking in production is carried out in a designated place in special marked 3 containers (buckets of boilers). After preliminary ovoscopy, they are processed in the following sequence.
1 container: washing with warm 1-2% soda ash solution;
2 container: disinfection with 0.5% chloramine solution;
3 container: rinsing with cold water.
After that, clean eggs are laid out on trays or other clean dishes. It is not allowed to bring in and store unprocessed eggs in production halls.
Melange. Frozen egg products are fresh frozen egg mass without shell. They are available in three types: melange, consisting of protein and yolk; egg white; egg yolk.
Since the egg mass freed from the shell is a favorable breeding ground for the reproduction of bacteria, including pathogenic ones, it is allowed to defrost the melange only immediately before its use. Frozen melange should be stored in the company's refrigerator at a temperature of minus 5-6 ° C. The temperature inside the product (in the center of the mass) should not be higher than minus 5 ° С.
When opening metal cans with melange, you should first wash them with warm water. Banks with melange for thawing are placed in special baths, where water is poured at a temperature of 45 ° C. The thawing time is 2.5-3 hours, after which the cans are opened and the melange is filtered through a sieve with cells no more than 3 mm in size into special cans. Melange in a thawed state should be used within 3-4 hours. Making an omelet from melange is prohibited.
Egg powder. For the manufacture of dry egg products, only completely benign whole eggs or whites or yolks are used. Dusty egg powder is obtained by pulverizing the egg mass in a stream of heated air, in which the smallest droplets of the mass dry out on the fly, turning into a powder. Solubility of egg powder - not less than 85% in terms of dry matter.
The color of egg powder should be light yellow, dry yolk - yellow with an orange tint, dry protein - grayish-white. The product is not allowed foreign smells and tastes
At temperatures up to 2 ° C, powder in good packaging can be stored for two years, and at temperatures not exceeding 20 ° C - up to 6 months. Store it in a cool, dry, ventilated and darkened area. Egg powder should be diluted in warm (about 50 ° C) water. In this case, you can achieve the moisture content of a natural egg by adding 722 g of water for every 278 g of powder, or prepare an emulsion with a moisture content of 25-30%. Breeding is carried out in a churning machine at a rotational speed of 100 rpm. After dilution, it is advisable to let the solution stand for at least an hour, then filter it through a sieve with cells of no more than 3 mm in size and use it in production. Egg powder due to incomplete solubility for the preparation of creams is not used.
| Organization of the work of the egg processing workshop The workshop for the processing of chicken eggs at catering establishments is a mandatory room. The facility for processing eggs at the enterprise is located close to the unloading area. The workshop has three washing baths, a sink for washing hands, and shelves for storing eggs. The hot zone of the enterprise, where chicken eggs are sent after washing. The processing of eggs used for cooking is carried out in a designated place in three-section baths in the following sequence: warm 1 ... 2% soda ash solution, 0.5% chloramine solution or other detergents and disinfectants permitted for these purposes, after which they are rinsed with cold running water. A clean egg is placed in a clean, labeled container. Unprocessed eggs in cassettes, boxes are not brought into production workshops and are not stored .. |
Baths for washing eggs VMYa and VMYAB Cobor intended for use in the washing department of a catering establishment for washing eggs.
Features:
VMYa, VMYa / 430 - without board, VMYaB, VMYaB / 430 - with board
4 stainless steel washing containers steel aisi 430
Frame: galvanized corner. steel (VMYa, VMYaB) and stainless steel steel (VMYA / 430, VMYAB / 430)
4 siphons
4 plugs
Basket
Models and prices:
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Description |
Dimensions, mm |
Price, rub |
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Welded washing bath for washing eggs (tanks - stainless steel aisi 430, galvanized steel corner frame, 4 siphons, 4 plugs, basket) |
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Welded washing bath for washing eggs (containers - stainless steel aisi 430, stainless steel corner frame, 4 siphons, 4 plugs, basket) |
VMYa / 1-53 / 53/430 |
530x530x870 (4 containers 200x200x300) |
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VMYa / 1-63 / 63/430 |
630x630x870 (4 containers 238x238x400) |
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VMYa / 1-70 / 70/430 |
700х700х870 (4 containers 264х264х450) |
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VMYa / 1-80 / 80/430 |
800x800x870 (4 containers 302x302x450) |
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Welded washing bath for washing eggs (containers - stainless steel aisi 430, galvanized steel corner frame, side, 4 siphons, 4 plugs, basket) |
VNAB / 1-53 / 53 |
530x530x870 (4 containers 200x200x300) |
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VNAB / 1-63 / 63 |
630x630x870 (4 containers 238x238x400) |
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VNAB / 1-70 / 70 |
700х700х870 (4 containers 264х264х450) |
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VNAB / 1-80 / 80 |
800x800x870 (4 containers 302x302x450) |
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Welded washing bath for washing eggs (containers - stainless steel aisi 430, stainless steel corner frame, side, 4 siphons, 4 plugs, basket) |
VNAB / 1-53 / 53/430 |
530x530x870 (4 containers 200x200x300) |
|
|
VNAB / 1-63 / 63/430 |
630x630x870 (4 containers 238x238x400) |
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VNAB / 1-70 / 70/430 |
700х700х870 (4 containers 264х264х450) |
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VNAB / 1-80 / 80/430 |
800x800x870 (4 containers 302x302x450) |
All information about the goods posted on the site is for reference only and is not a public offer in accordance with paragraph 2 of Article 437 of the Civil Code of the Russian Federation. The manufacturer may change the specifications, appearance and packaging of the product without prior notice. Check the required characteristics and the availability of the desired functions with managers before placing an order.
The product is certified
The equipment presented in the online store of GK Kholod has passed the necessary tests and complies with the Russian state standard GOST R.
Refrigeration equipment certifies the requirements of all technical regulations and provisions of standards.
By purchasing equipment in our online store, you can be sure of its reliability and high quality!
Manufacturer's warranty
All equipment presented in the online store of GK Kholod has a proprietary guarantee of manufacturing plants. Warranty and post-warranty service is carried out in specialized service centers of manufacturers.
Documents required for warranty service are included in the equipment package.
The warranty period is determined by the manufacturer.
Installation and maintenance
The specialists of the GK Kholod online store will carry out all the necessary work to install and ensure the uninterrupted operation of the equipment purchased from us.
We will create an optimal technical solution, carry out commissioning and provide maintenance of refrigeration equipment.
This will reduce downtime and extend the life of your equipment.
Delivery in Russia and self-pickup
Delivery is carried out free of charge, within two working days within the Moscow Ring Road daily from 10.00 to 21.00. Orders over 20,000 rubles are delivered free of charge. If the order amount is less than 20,000 rubles, the delivery cost is 500 rubles. Delivery of equipment outside the Moscow Ring Road is calculated at the rate of 45 rubles. for 1 km of run.
Delivery to the warehouse of the transport company is free of charge, within two working days, for orders of 20,000 rubles or more. If the order amount is less than 20,000 rubles, the delivery cost is 500 rubles.
What specific knowledge is in demand today at the enterprises of the bakery and fat-and-oil industry, in restaurants, canteens, cafes, bars, buffets, catering organizations of the Sakhalin Region, including canteens in children's and medical institutions? Along with the rules for conducting production control, these are the methods and modes of using disinfectants, safety requirements when working with them, the technological procedure for disinfection, a list of disinfectants permitted in the prescribed manner intended for disinfection of table eggs used in the preparation of various dishes.
Most often they ask a question about the list of disinfectants officially approved for processing eggs used for cooking in public catering. We answer - in accordance with SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the manufacture and circulation of food products and food raw materials in them" (clause 8.19), eggs are processed in special marked containers in the following sequence: first wash with warm 1-2 percent. soda ash solution, 0.5% a solution of chloramine (domestic production), and then rinsed with cold running water. Clean eggs are placed in a special labeled container. Currently, there are also disinfectants with a washing effect of domestic and Western manufacturers (Nika-2, Deson, Sokrena, Polidez, Khimitek, Ekom-25M, Ekom-50M, Ekom), approved for disinfection, including eggs at bakery enterprises. and the oil and fat industry.
Preparation of working solution
Working solutions are prepared by dissolving the disinfectant concentrate in drinking water in glass, plastic or enamel containers (without damaging the enamel).
The processing technology is as follows: eggs, previously ovoscoped and placed in lattice metal boxes or buckets, are processed in a two-section bath in the following order.
In the first section soaking and washing are carried out in 4 percent. Deson's solution for 15-20 minutes, or in 2 percent. Niki-2 solution for 30 minutes, or in 7 percent. Polidez solution for 15-20 minutes, or 0.2 percent. Ecoma-25M solution for 30 minutes, or in 0.1 percent. Ekoma-50M solution for 30 minutes. Water temperature - 40-45 ° С.
In the second section the eggs are rinsed with running water until the traces of the disinfectant are completely washed off. Water temperature - 40-45 ° С.
Replacing the solution in the washing bath is carried out at least twice a shift.
Disinfection of the egg shell surface by means of Socren and Ecom has some peculiarities. So, in particular, when manually washing and disinfecting chicken eggs, 0.4-0.5 percent is used. solution Reduced at a temperature of 25 ± 5 ° C with an exposure of 5 minutes, with a machine wash - 0.5-0.6 percent. with an exposure of 2 minutes. In the process of work, the working solution is adjusted every hour, adding Sokrenu additionally to the container in an amount of 10% to 50% of the initial amount, depending on the efficiency of removing impurities from the shell. Change the solution once a shift or as it gets dirty. After processing, the eggs are sent to washing machines, and if there are no such machines on site, they are washed by hand with drinking water from a hose.
Washing and disinfection of the egg shell surface with Ecom is carried out differently. The processing technology is as follows: eggs, previously ovoscoped and placed in lattice metal boxes or buckets, are processed in a four-section bath in the following order.
In the first section eggs are soaked for 5-10 minutes. Water temperature - 20-25 ° С.
In the second section they are washed using any approved detergent in accordance with the instructions for use.
In the third section disinfection is carried out at 0.025 percent. Ecom's solution (according to the preparation). Water temperature - 25-30 ° С.
In the fourth section, the eggs are washed with clean running water until all traces of the disinfectant have disappeared. Water temperature - 25-30 ° С. The control of the washed-off traces of Sokreny is carried out by the presence (absence) of quaternary ammonium compounds in the wash water, when rinsing on the surface of the equipment. The control of residual amounts of quaternary ammonium compounds in flush waters of food production, when rinsing on the surface of equipment, after Sokrenaya treatment is carried out using indicator strips Molkont-CHAS (Russia), indicator wipes Dezikont-CHAS (Russia), immersing indicator paper in flushing water and applying to the surface of the processed object.
Safety and first aid
To work with Deson, Sokrena, Nika-2, Polidez, Ekom-25M, Ekom-50M, Ekom preparations are allowed persons at least 18 years of age who do not have medical contraindications for this activity, do not suffer from allergic diseases, who have undergone appropriate instruction on production duties, safety precautions and first aid in case of accidental poisoning. Employees who are responsible for this work must sign the safety briefing log. When working with disinfectants, it is necessary to avoid getting them in the eyes and on unprotected skin, therefore it is carried out in rubber gloves. It is forbidden to eat, drink and smoke during the working process. In the department where working solutions are prepared, it is necessary to hang the appropriate instructions and rules for washing eggs on the wall. The presence of a first-aid kit, which includes the means used when the disinfectant gets into the eyes, on the mucous membrane and inside, is mandatory