Studiul riscurilor profesionale in industria alimentara si a bauturilor ...
Studiul riscurilor profesionale in industria alimentara si a bauturilor ...
Studiul riscurilor profesionale in industria alimentara si a bauturilor ...
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Mustarul se obt<strong>in</strong>e d<strong>in</strong> sem<strong>in</strong>tele plantei de mustar pr<strong>in</strong><br />
mac<strong>in</strong>are, rezultand o pasta care sta la baza extragerii<br />
uleiului de mustar iar d<strong>in</strong> turtele ramase se obt<strong>in</strong>e, pr<strong>in</strong><br />
mac<strong>in</strong>are f<strong>in</strong>a, fa<strong>in</strong>a de mustar. Aceasta se amesteca<br />
cu diferite <strong>in</strong>grediente obt<strong>in</strong>andu-se mustarul de masa.<br />
Sem<strong>in</strong>tele de mustar se folosesc la prepararea conservelor<br />
vegetale (saramurare, conservare).<br />
Boiaua de ardei (dulce <strong>si</strong> iute) se obt<strong>in</strong>e pr<strong>in</strong> mac<strong>in</strong>area<br />
ardeiului gras (capia) sau iute uscat <strong>si</strong> ajuns la maturitate<br />
<strong>si</strong> uscat. Se gaseste uscat <strong>in</strong>treg sau mac<strong>in</strong>at. Are o aroma<br />
puternica sau blanda, gust iute, se foloseste s<strong>in</strong>gura sau <strong>in</strong><br />
amestec <strong>in</strong> <strong>in</strong>dustria carnii (slan<strong>in</strong>a, specialitati d<strong>in</strong> carne),<br />
conserve de carne, mancaruri semipreparate <strong>si</strong> <strong>in</strong> <strong>in</strong>dustria<br />
laptelui (cascavaluri).<br />
Chili este un condiment de gust iute, cunoscut <strong>si</strong> sub<br />
denumirea de ardei iute cayenne, se obt<strong>in</strong>e d<strong>in</strong> diferite specii<br />
de ardei iuti. Se prez<strong>in</strong>ta sub forma de praf, <strong>in</strong>treg uscat,<br />
sau ca <strong>si</strong> suspen<strong>si</strong>e uleioasa de ardei iuti. Se foloseste <strong>in</strong><br />
<strong>in</strong>dustria carnii, mancaruri preparate <strong>si</strong> semipreparate,<br />
sosuri, conserve vegetale <strong>si</strong> de peste.<br />
Curry este un condiment iute sub forma de praf <strong>si</strong> se obt<strong>in</strong>e<br />
d<strong>in</strong> amestecul a mai mult de 20 de condimente diferite<br />
(scortisoara, piper, chili, ardei gras, ghimbir, coriandru,<br />
cuisoare, boia dulce sau iute). Se poate folo<strong>si</strong> la prepararea<br />
specialitatilor de carne <strong>si</strong> mancarurilor semipreparate.<br />
Caperele se obt<strong>in</strong> d<strong>in</strong> mugurii arbustului Capparis sp<strong>in</strong>osa,<br />
se culeg, se usuca <strong>si</strong> se conserva <strong>in</strong> saramura. Se folosesc<br />
<strong>in</strong> <strong>in</strong>dustria conservelor vegetale.<br />
Ghimbir este un condiment de gust iute-dulceag se prez<strong>in</strong>ta<br />
sub forma proaspata sau uscata (praf sau bucatele). Se<br />
poate folo<strong>si</strong> <strong>in</strong> <strong>in</strong>dustria <strong>bauturilor</strong> sau <strong>in</strong> panificatie (prajituri<br />
<strong>si</strong> dulciuri).<br />
Condimente acide<br />
Otetul este acidul acetic care se obt<strong>in</strong>e natural sub actiunea<br />
bacteriilor acetice, pr<strong>in</strong> fermentatia acetica a unor bauturi sau<br />
<strong>Studiul</strong> <strong>riscurilor</strong> <strong>profe<strong>si</strong>onale</strong> In <strong>in</strong>dustria <strong>alimentara</strong> <strong>si</strong> a <strong>bauturilor</strong> d<strong>in</strong> Romania<br />
artificial d<strong>in</strong> esenta de acid acetic. Se comercializeaza mai<br />
multe tipuri de otet, de v<strong>in</strong> de Xeres, balsamic de Modena,<br />
de cidru, de mere, de lamaie. Se foloseste drept conservant<br />
<strong>in</strong> <strong>in</strong>dustria conservelor, <strong>in</strong> amestecuri cu alte condimente.<br />
Acidul tartric este un condiment folo<strong>si</strong>t la fabricarea<br />
prafului de copt. Se obt<strong>in</strong>e d<strong>in</strong> drojdia de v<strong>in</strong>. Se utilizeaza <strong>in</strong><br />
panificatie la fabricarea de dulciuri <strong>si</strong> <strong>in</strong> amestecuri cu fa<strong>in</strong>uri<br />
de calitate slaba. Pr<strong>in</strong> <strong>in</strong>calzire degajeaza bioxid de carbon,<br />
ceea ce il face utilizabil la fabricarea prafului de copt.<br />
Acidul citric sau „sarea de lamaie” se obt<strong>in</strong>e d<strong>in</strong> citrice,<br />
pr<strong>in</strong> extractie sau d<strong>in</strong> melasa (s<strong>in</strong>tetic). Se foloseste ca <strong>si</strong><br />
conservant <strong>in</strong> <strong>in</strong>dustria conservelor, <strong>in</strong> amestecuri cu alte<br />
condimente.<br />
Condimente aromate<br />
Coriandrul este un condiment obt<strong>in</strong>ut d<strong>in</strong> planta Coriandum<br />
sativum (fruct, frunze, sau chiar radac<strong>in</strong>i) cu aroma <strong>si</strong> gust<br />
placut. Se foloseste <strong>in</strong> <strong>in</strong>dustria carnii, conserve vegetale,<br />
produse de panificatie (fructele), sosuri (frunzele).<br />
Foile de daf<strong>in</strong> se obt<strong>in</strong> d<strong>in</strong> frunzele daf<strong>in</strong>ului, au o aroma<br />
puternica aromata, se gasesc <strong>in</strong>tregi, bucati uscate sau<br />
praf. Se foloseste <strong>in</strong> saramura conservelor vegetale <strong>si</strong> d<strong>in</strong><br />
peste <strong>si</strong> <strong>in</strong> <strong>in</strong>dustria carnii.<br />
Enibaharul este numit <strong>si</strong> piperul de Jamaica, se prez<strong>in</strong>ta sub<br />
forma de boabe sau mac<strong>in</strong>at sub forma de praf. Se foloseste<br />
<strong>in</strong> <strong>in</strong>dustria carnii (preparate de carne), conserve vegetale <strong>si</strong><br />
de peste, mancaruri semipreparate <strong>si</strong> preparate.<br />
Chimenul este un condiment care se foloseste sub forma<br />
de sem<strong>in</strong>te (Carvum carvil) <strong>in</strong>tregi sau mac<strong>in</strong>ate cu aroma<br />
specifica <strong>si</strong> gust iute. Se poate folo<strong>si</strong> <strong>in</strong> panificatie, <strong>in</strong> <strong>in</strong>dustria<br />
carnii, conserve vegetale <strong>si</strong> de peste, bauturi alcoolice.<br />
Tarhonul este o planta care se foloseste drept condiment<br />
aromatic, se folosesc frunzele <strong>in</strong>tregi, proaspete sau uscate,<br />
taiate sau mac<strong>in</strong>ate. Sub forma congelata se adauga <strong>in</strong><br />
cantitati mici datorita aromei foarte puternice. Se foloseste