B. S. Usmanov konservalash texnologiyasi asoslari

ГЛАВА X. Технология приготовления консервов для детей
 ................... 160
 
Консервы для детей ......................................................................................... 160
 
Консервы в виде пюре ..................................................................................... 161
 
Овощные консервы .......................................................................................... 167
 
Использованная литература
 ........................................................................... 170
 

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177 
TABLE OF CONTENTS
INTRODUCTION
 ................................................................................................... 5
 
CHAPTER 1. Introduction to the subject
 ............................................................ 8
 
History of the canning industry ............................................................................. 8
 
Development of the canning industry in Uzbekistan ............................................ 9
 
Canning industry functions .................................................................................. 15
 
CHAPTER II. Raw materials for the canning industry and their biological 
properties
 ............................................................................................................... 19
 
Influence of the composition and properties of raw materials on technological 
processing methods. ............................................................................................. 19
 
Biological properties of plant raw ....................................................................... 21
Biological properties of animal raw .................................................................... 26
Characteristics of animal tissues .......................................................................... 28
 
Fruits and vegetables ........................................................................................... 33
 
Root fruits ............................................................................................................ 39
 
The concept of tomato vegetables ....................................................................... 44
 
Legumes and cereals ............................................................................................ 46