Norms of losses when processing food

потери при обработке пищи
Articles:
Than heat treatment of food is harmful
Bases of house cooking
Culinary processing of foodstuff
Ten precepts of healthy nutrition
Methods of culinary processing of foodstuff
Simple national food

Losses at thermal treatment depend on type of technology process (frying, cooking, roasting).

Losses at thermal treatment in total with losses in the course of consumption of ready dish average about 11%, in particular losses of proteins equal 10%, fats - 12%, carbohydrates - 11%.

For convenience in calculations we lead percent of losses at cold and thermal treatment and food exit percent to the weight of crude product.

Name of products and type of thermal treatment Percent of losses at cold and thermal treatment to raw materials weight Percent of exit of ready food to raw materials weight
1 2 3
Beef and horse-flesh of 1 category boiled, stewed, fried 52-54 46-48
Beef and horse-flesh 2 categories boiled, stewed, fried 56-58 42-44
Mutton of 1 category boiled, stewed, fried 50-55 45-50
Pork meat, boiled, stewed, fried 42-49 51-58
Hens ungutted, boiled entirely 50 50
 fried entirely 54 46
Pike perch fresh, frozen, boiled 48 52
 fried 47 53
Sazan fresh, frozen boiled, fried, baked 54 46
Cod boiled 26 74
 fried 28 72
Potatoes boiled
 with 1/IX to 1/III 27-33 68-73
 with 1/III 42 58
The new potato peeled 20 80
Potatoes fried
 with 1/IX to 1/III 48-52 48-52
 with 1/III 59 41
The carrots peeled, boiled entirely
 to 1/I 20 80
 with 1/I 26 74
The beet peeled, boiled entirely
 to 1/I 24 76
 with 1/I 29 71
Cabbage the cleared white crude 20 80
 stewed 37 63
The cabbage is fermented, stewed 41 59
Pumpkin boiled 42 58
Cucumbers fresh, cleared 20 80
pblok with removal of core 12 88