Food Innovation. The essence and concept of innovation

"Innovation is not just a buzzword. It
associated with something modern,
avant-garde and advanced. Innovation on
the kitchen is modern technology
avant-garde currents and advanced devices. "

Sous-vide (su view) - which means under vacuum, in vacuum.

The unique Sous-vide technology was invented in France by chef George Pralus, who first prepared foie gras in a vacuum bag, discovering that the liver has a more delicate taste and better texture after processing using the Sous-vide method.

Technology Description

As you know, evacuation and cooking, for example in a combi oven, allows you to reduce the loss by weight of the product (eg meat) from 20-35% to 5-7%. This technology has long been used in cooking in restaurants. With a decrease in pressure, water boils (forming steam) at a temperature of slightly less than 100 ºС. Some useful but thermally destructive components (ie, heat-sensitive) are present in food, such as vitamins and some proteins. Evacuation of products in polymer bags significantly contributes to the preservation of all useful properties of the product. When evacuated, seeded oxygen is removed from the packaging, which can lead to oxidation reactions (changes in the structure of molecules) or denaturation (loss of the biological value of proteins) of many components of the food product.

Therefore, cooking in a vacuum, allows you to maintain many trace elements of the product in an unchanged state both in the nutritional sense (vitamins, proteins, carbohydrates and fats), and in the organoleptic (taste and aroma). In addition, this practice implies greater cooking uniformity and greater hygiene during the product storage process.

The control and accuracy of the temperature kinetic mode of preparation become the main factors in the selection of equipment, which is the basis for the success of any catering company.

The minimum temperature when cooking in a vacuum bag is +65 ºС while the maximum temperature + 93/95 ºС.

Benefits of cooking Souse-vide:

Preservation of aromas and product juices;
   - reduction in mass loss by 15-35%;
   - energy savings of 20-28%;
   - preventing the drying and dehydration of the product;
- preventing the oxidation of lipins in the product and, as a result, preventing rancidity;
   - longer storage of the product after cooking in vacuum;
   - saving the bookmark volume of spices by 3-40%, since the concentration of spices and fats are preserved due to the presence of the shell;
   - increase in cooking speed while maintaining heat consumption;

Whatever method of heat treatment is used, cooking temperatures range from 65 ºС to 95 ºС (at least in geographical latitudes above sea level). The only exceptions are vacuum cooking and retort packaging.
   An important parameter that should be kept under control as far as possible is the temperature delta, that is, the accuracy and targeting of heat transfer. Temperature fluctuations during cooking should not exceed 2 ºС.

Souse-vide has the following biokinetic temperature treatment zones:
   Guaranteed conditional pasteurization zone:\u003e 63 ° C +
   Beginning of the pasteurization zone: 60 ° C - 63 ° C
   Cooking Area: 55 ° C - 60 ° C
   Hazardous area: 50 ° C - 55 ° C
   Highly hazardous area: 20 ° C - 50 ° C

Since the temperature has its exact gradient fluctuation, they are of utmost importance when cooking, write with this technology, the chefs of all three-star Michelin restaurants, without exception, use thermal boilers.

Features of the standard Souse-vide thermal boiler:

Pearl and Diamond Julabo immersion heating thermostats are suitable for thermostating of various culinary containers with a volume of up to 50 liters. The devices are equipped with a clamp - clamp for mounting on containers with wall thicknesses up to 26 mm. It is also possible simple and quick fastening on existing containers, for example, gastronomic containers made of stainless steel. Parts in contact with the liquid are made of stainless steel or plastic. The immersion depth is 16.5 cm. The circulation pump provides continuous fluid movement and therefore an optimal temperature distribution.

INNOVATION IN THE FIELD OF FOOD SERVICES

Time does not stand still. New technologies appear in different areas of human life. And, of course, in such an important area as catering.

Now in kindergartens, hospitals and other institutions, you can create an individual tray for each, and all the necessary manipulations with food can already be done in the kitchen and not be done during distribution. This principle is called tablet nutrition, modern technical findings make it fast and as safe as possible.

The temperature for each dish can be maintained individually, thanks to the built-in battery and thermoplates that respond to the temperature of the plate and keep it constant. All manipulations with food are limited to the kitchen, it is transported under a tight lid and in this form is given to the consumer - this ensures its maximum hygiene.

Novelties have also appeared among food preservation technologies. One of them is CapKold, developed in the USA. This method involves steaming a large amount of food and quickly cooling it in drums with ice water. After that, the product can be stored at low temperature (about 3ºС) for 45 days without the use of preservatives. In addition, thanks to special equipment, this method is quite cheap.

For a fast and efficient cooking process, Cook & Chill has been developed. This technology is especially beneficial in the preparation of banquets and other large events. The system allows you to cook at the same time a large number of not only homogeneous, but also heterogeneous products. Then these products are quickly cooled (from 65 to 10ºС) and stored in the refrigerator until it is time to warm them up before serving.

Recently, the role of innovation in the economy has significantly increased in Russia. Without their use, it is practically impossible to produce competitive products that would have a high degree of novelty. In conditions of market competition, producers of goods or services constantly have to look for ways and methods to reduce the cost of production of catering products and reach a new level of its implementation. On this basis, catering enterprises, the first to apply effective innovations in their activities, receive a huge advantage over competitors.

Innovative processes in the development of public catering in our country are associated with innovations in the distribution system, wholesale restructuring, innovations in retail and customer relationship marketing.

The development of the food industry is influenced by globalization processes, which affects the dynamics of the development of this sector. The reason for the high growth rates in this business sector was the increased purchasing power of Russians: more and more people prefer to eat out, visit food establishments. However, over the past two years, general economic trends have had a significant impact on the development of the food industry. The effect of the economic crisis on the growth rate of the catering market is affected.

The main directions of development of innovations in public catering of the Nizhny Novgorod region are:

1. Increase in the growth of public catering enterprises up to 15% per year.

2. An increase in the number of customers visiting catering facilities.

3. Product innovation - this is the production and sale of new types of products produced by enterprises, changes in their biochemical composition (synthetic products, genetic engineering, substitutes, etc.).

4. Innovations in production technology - the use of automated equipment, new methods of processing products, which make it possible to reduce the time of production of catering products and increase the efficiency of production.

5. Innovations in the field of marketing research. They are widely used to identify demand, tastes and needs of customers and are one of the main factors in the development of the catering industry.

6. The appearance on the market or the exit of monopolistic firms from the catering industry. Large companies lead to competition between existing enterprises in the industry. Many small producers go bankrupt under their pressure, dumping prices and brand.

7. Cost changes in manufactured products. With an increase in the cost of raw materials, the price of ready meals increases, which leads to a decrease in the share of customers of public catering enterprises. The increase in prices is directly related to unfavorable weather factors in the region, abnormal drought, abnormal increase in ambient temperature, as a result of which the percentage of harvest in the region decreased.

8. The introduction of new, improved products in the implementation. This innovation has a positive impact on catering in general. In recent years, the most demanding are more refined and high-quality food products, more expensive varieties of a particular product category, in particular bread (for example, standard loaves and loaves of bread are inferior in demand to new, more expensive products).

9. Changes in the law. This factor displaces less weak participants from the market, leaving strong, large trade and public catering enterprises, which leads to a decrease in competition.

10. Changes in the social situation and the quality of life of the region’s population. This indicator has a positive effect on catering. For example, among young people and in the middle age category, it is becoming more and more prestigious to meet spending time in coffee houses, cafes, clubs, which favorably affects the work and performance of catering establishments.

11. Reducing uncertainty and risk in business. Currently, the catering industry has an average level of uncertainty and risk. The constant and primary human need for food, as well as compliance with the requirements of fashion and society reduces the level of risk of non-liquidity of manufactured products. The level of rejection risk is increased in the case of business by laymen, amateurs, both in management and in production. Modern management strategies, the economics of catering, the emergence of various new services contribute to the stable and high-quality work of catering enterprises. The risk level is proportional to the general economic condition of the country.

Thus, I believe that the contribution of something new to public catering helps people a lot and makes their work easier with the help of new technologies.

Used Books

1.   The scientific journal "Young scientist" article "Information technology in the field of public catering" // Young scientist. - 2011. - No. 3. T.1. - S. 100-102.

2. The Federal Law of the Russian Federation “On innovation and state innovation policy in the Russian Federation.

3. http://almapharm.ru/2012/11/innovacii-v-obshhestvennom-pitanii/

Lecture 1 Essence, conditions and factors causing the need for innovative technologies in public catering

With the modern development of food technology, the need for an innovative approach to the services of public catering enterprises is ripening. This is due to the following factors:

· Firstly, the process of unification of the economies of many countries brings the appearance of new products that are not traditional for the regions of our country;

· Secondly, the appearance of new equipment on the market for the production of catering products affects the production process;

· Thirdly, there are new opportunities for the long-term preservation of raw materials and finished products;

· Fourthly, the level of democracy and education of society is increasing and more modern standards of service are needed;

· Fifth, modern technologies make it possible to obtain a product with predetermined marketable properties.

The appearance on the market of new products, which for one reason or another were previously not available, creates the problem of creating a new technology for processing products on an industrial scale. To adapt new raw materials to the requirements of the standards of the Russian Federation, it is necessary not only to change the technology, but also to design new equipment.

The emergence of new types of equipment provides more opportunities for the development of technology. But in order to achieve the best result (for example, to increase the speed and quality of customer service), it is necessary to modernize traditional technology. Finding a balance between technology and new equipment is the process of constant development of innovations in the market of public catering services.

Constantly increasing demand for catering products aggravates the problem of long-term preservation of the properties of raw materials. And although humanity has been familiar with this problem for a long time at the present stage of development, new opportunities for preserving products have appeared. In addition, technologies for the preservation of semi-finished products of a high degree of readiness have appeared using the process of evacuation and quick freezing.

The rapid development of computer technology and the Internet creates new opportunities in improving the level of catering services. So, for example, new programs are being developed for accounting for goods distribution at public catering enterprises, programs for servicing visitors, accounting programs, etc.

Environmental pollution leads to various types of pathologies in the population. A huge influence on the prevention of diseases is played by nutrition. So, for example, modern technologies make it possible to produce products with predetermined therapeutic and prophylactic properties that help smooth out damage from external factors. Also, products or components of dishes of a given shape and technological properties are industrially produced, which also increases the level of services provided.

Innovation in catering is an area that is constantly changing, so many professionals can realize themselves in it.

Innovative technologies due to the emergence of new food products on the market

Powder technology. The meaning of these technologies is to simplify the cooking process and increase the speed of the process. Of the powders already produced: classic sauces (Dutch, red main, etc.); broths; a mixture of spices and flavors. Powders often include nutritional supplements (e.g. modified starch, monosodium glutamate, sodium citrate preservative)

Enriched Products   - as a rule, specially designed products (juices, drinks, mineral waters, dairy and sour-milk products, for example, Actimele, Immunele, Activiya, Akti Life), vitamins, micro and macro elements are introduced into their composition ( e.g. iodine).

Biologically active additives (BAA). Supplements are of 2 directions: firstly, dietary supplements that have medicinal and therapeutic properties; secondly, dietary supplements which possess, in addition to other properties, also technological (alginates - jelly).

The need for innovative technologies in connection with the appearance on the market of new technological equipment

New methods of heat treatment:

Microwave   high frequency current. At first, when this processing method appeared on the market, there was euphoria, then looking at the equipment, you can express skepticism. At present, microwave equipment is used as defrosters (defrosters), sometimes portioned dishes are heated in small ovens.

Infrared (IR)   heating. IR heating is radiation from a very heated thermal element (heating elements met. Ceramics, etc.) This heating has its drawbacks

1) Heating practically does not regulate the temperature, it is always high, from here the burning of the product during baking;

2) IR heating is a very energy-intensive type;

3) it is very difficult to cook the product inside (e.g. meat).

The advantages of IR are the speed of obtaining a characteristic crust, and the speed of heating. It is used as optional equipment in the kitchen.

Induction properties. In modern conditions, relatively new equipment based on the properties of induction has begun to come in to equip catering facilities. Induction cookers heat dishes with magnetic properties. Commonly used dishes with a thick bottom. Benefits:

1) heating rate;

2) hygiene of equipment and premises;

3) higher safety (quickly heats up and cools quickly);

4) high efficiency (about 90% as in gas);

Disadvantages:

1) heats only certain metal utensils, i.e. the enterprise should be equipped with special dishes.

2) the dishes should cover at least half of the burner otherwise it will not heat up;

3) the new dishes are expensive to manufacture, which will affect the cost of dishes and culinary products;

Induction cookers can save energy due to the fact that energy is wasted only in the area of \u200b\u200bcontact between dishes and burners. But if you load the stove with dishes of the appropriate diameter and size (capacity), then this factor disappears.

Traditional types of technological operations.

Roasting. Modern equipment is more complicated and convection (ventilation of the frying volume), steam treatment (steam generator) is added to the baking process, all modes of modern devices are automatically controlled through the devices (electronics). For example, combi oven, new types of pastry ovens.

Frying. Also, built-in water supply is added to ordinary pans, the control is more complicated (sometimes via electronics), and the possibility of cooking under pressure. VarioCooking Center example.

Pressure Deep Frying. The reasons for this are the overpressure (about 1 Pa Pa), at which cooking takes place. This allows you to use a lower temperature of the deep fat fryer than in an open deep fryer. the water contained in the product will boil at temperatures exceeding the usual 100 ° C. The main effect of this is the rapid formation of a fried crust on the surface of the product, preventing the loss of moisture inside.

Some areas of innovation

Food industry

The modern food industry is integrated into the world economic, scientific, political, cultural, spiritual and other space. Therefore, the development directions are strongly influenced by external factors that occur in world processes in particular:

1) The development of innovation is moving into the field of computer technology. It is impossible to imagine modern equipment without an element of computer regulation of processes or operations (combi oven with electronic cookbook, frying pan VarioCooking Center, etc.).

2) The service is standardized using computer technology. The use of computer technology has increased the speed of service (settlement with the consumer can be combined with the process of writing off products from the balance of the warehouse of the enterprise and in a short period of time display a financial report for the manager of the enterprise). Computer equipment should come to the aid of nutritionists in calculating food rations. Using computer technology, it is possible to develop a mathematical model of the enterprise that most accurately describes the food establishment (floor space, capacity and number of equipment, as well as plan the interior, service tables, utensils)

3) Functional nutrition products appeared in the food industry products. This is a product with a given therapeutic and therapeutic properties, a given structure and chemical properties.

4) Technical equipment mechanizes all the processes and there is a separation from production by technological processes, that is, process control at enterprises can independently control the technological production of KP (dishes) through automatic control systems.

Other terminology:

Cook & Chill Technology (Cook & Freez)translates from English as "cook and cool" (freeze).

CapCold Technology   It is based on the technology of preparing a puree mass, which is dispensed into a strong packaging (usually bags) in a non-contact way and these bags are cooled and stored for a long time (up to 6 months. In the Russian Federation this is not possible since: SanPin and Rostpotrebnadzor requirements are an obstacle to this technology. Accordingly It is impossible to create TUs. In addition, prerequisites are created for the widespread use of preservatives of antioxidants and antioxidants for the production of such products, which may have a negative impact on human organism.

Souse-vide Technology   slow cooking of meat (6-8 hours). The idea is that with slow denaturation, the protein is deformed less (compared to classical technology). This means that there is more juice left in the meat and more nutrients (vitamins, macro- and microelements).

Vacuum technology in the food industry (accelerated cooking). The first option is a technological device that pumps air directly from the bag. The second technological method, the device pumps out air from the working chamber where the packaged product is located. The third version of the technology is the product is placed in an environment such as inert gas vacum & MAP which prevents the product from being oxidized by atmospheric oxygen.

Current frequency generators in power technology.High-frequency generators heating metals and alloys with magnetic properties. In other words, these are induction ovens operating in the mode (range 0.022 MHz). Microwave ovens (UHF) 2450 MHz.

Nitro Technology   (technology using nitrogen). Liquid asio -208 ° C is, firstly, and secondly, nitrogen throws out oxygen during defrosting - this means the process of oxidation of the product slows down - shelf life is increased, nitrogen is used when packing in soft containers.

Cook-in technologies.Processing of the product in packaging. Advantages: hygiene. Speed. Less nutrient loss. The ability to shape the product. The possibility of increasing productivity. Reducing the number of dishes and equipment that are involved in the production. The disadvantage is the complexity of quality control (it is impossible to correct the mistake made when calculating the technology and their processes at other stages of work), changing the classical technology and a possible decrease in demand for products, more sophisticated equipment that requires a higher level of staff education (the chain of succession from the lowest link to the highest).

Example No. 1: Development of innovative food processing technologies using induction cookers.

Technological processes and the production of culinary products (KP) are basically a set of separate technologies that obey the unified laws and laws (dough and mass transfer processes - cooking, frying, baking), which form a single whole. Therefore, the advantage of technological equipment based on the method of induction heating is innovative today and has found wide application in catering enterprises of the restaurant business.

Features and advantages of thermal equipment with induction heating are:

a) the basis of induction heating is the magnetic field generated between the dishes and the surface of the plate due to the magnetic coil located under the surface of the plate. In this case, heat is transferred to the surface of the stove, and the heating that occurs is only the bottom of the dishes and its contents (food);

b) when heated, there is no smoke and burning, which creates comfortable conditions for the staff of the restaurant, cafe, bar;

c) guaranteed rapid change in the temperature of the heat treatment of food products, as the electromagnetic field instantly reacts to a change in the position of the switch;

d) the stove automatically turns off (after one minute) if the dishes are removed from its surface. Therefore, the surface of the stove is made of magnetically and electrically inactive material, and food (food) is heated from heated kitchen utensils, i.e. its bottoms;

e) significantly reduced energy consumption (15-28%), reduced heat loss in the environment (8-14%);

f) the time for heat treatment of food products is reduced (by 7-9%);

g) cookware for working with induction cookers must be magnetically attractive; those. glass, ceramic or porcelain dishes are not suitable.

The purpose of this study is to identify the technological features of the use of stoves with an induction heating method in order to evaluate the effectiveness of the new innovative heating equipment used in the catering industry.

Technological processes.

Research phases

Induction Cooker Works

Example No. 2: “Sous Vide” - a new solution in cooking technology.

The term "Sous Vide" (translated from French as "vacuum") refers to vacuum cooking technology in which products, in vacuum packaging, are placed in a water bath and cooked at a very accurate constant temperature. This technology consists in obtaining high-quality products, reducing losses during heat treatment and increasing the shelf life.

The cooking process may take longer than other methods of heat treatment, but the cooking temperature will be much lower, which allows you to cook food without destroying its structure and preserving the natural taste of the products.

The technology of cooking in vacuum packaging has been successfully used for many years, although it continues to be relatively new. Experts consider the evacuation process as one of the most important innovations in cooking technology over the past twenty years. In a vacuum, products retain their taste, aroma and beneficial trace elements for significantly longer. The taste of some foods, such as vegetables, can actually be improved, and the meat remains juicy.

Losses during heat treatment occur with all traditional cooking methods. For the most part, these consequences are so familiar that we accept them as the norm, which is why the loss of up to 30% of the weight in traditional meat cooking is considered acceptable, while the use of Sous Vide technology can significantly reduce them (up to 10-15%) .

High losses in cooking occur at temperatures above 100º C. Due to these temperatures, the connective tissue of meat is reduced, and the proteins coagulate too quickly, and muscle tissue becomes elastic. The meat becomes stiff and dries, and at the same time, extractive substances are lost. Cooking using Sous Vide technology gives you the opportunity to get the product more juicy, more delicious and with more mass. And this, in turn, provides important culinary and economic benefits.

The use of Sous-vide technology today is very wide and implies:

A special cooking technique in combi steamers;

Heat treatment in boiling water, steam or hot air of products packaged in vacuum bags;

A new method of preservation and cold storage of ready meals;

Vacuum-packed ready meals intended for regeneration in continuous production (for example, in kitchen factories).

But for a professional kitchen, a thoughtful integrated approach to new technologies, careful selection of equipment and the proper organization of the production process are important. Otherwise, the result can be very ineffective - from excessive large (economic, material) costs to the complete rejection of innovative technologies and their discrimination in modern catering enterprises of the restaurant business.

Loss reduction

Meat is one of the most expensive ingredients in the kitchen, while with the traditional method of preparation, from 25% to 30% is lost due to shrinkage. With longer cooking times at relatively low pasteurization temperatures in vacuum packs, weight loss and shrinkage are significantly reduced, thereby increasing the number of servings and reducing costs. The best preserved vitamins and nutrients, dishes are prepared without preservatives, stabilizers, thickeners;

Dietary nutrition is provided by reducing the amount of salt, saturated fat, etc.

INNOVATIVE TECHNOLOGIES IN PUBLIC FOOD

Speaking globally, in the major cities of the world the last 10-12 years, the macro trend is developing actively - healthy food. It is worth noting that it does not apply to the catering industry - it is a social trend associated with the consequences of globalization, environmental degradation and the pressure of the urban environment on people. The trend is very powerful, and will for many years affect all international markets, including the Russian one. But today is not about that.

I also will not talk about trends for individual ingredients, since they can and will certainly vary from region to region, moreover, they depend on the policy of import substitution and the influence of chefs and food producers on the industry.

The Top 10 lists exactly restaurant style trends, and from the whole variety of options the most relevant and popular for Russia were chosen: those that can be used and become popular in restaurants throughout the country, and not just in large cities. The life cycle of such trends is usually up to 7 years, and the active phase of development is 2-3 years.

Of the variety of options, the most massive style trends were selected: those that can become popular in restaurants across the country, and not just in large cities

1. Cuisine of the Russian regions

While the unknown “new Russian cuisine” remains a favorite field for experiments in premium restaurants, the culinary traditions of the Russian regions are quite capable of becoming a mass trend.

Restaurant "Height 5642"

The first swallows - “Chagin” (South Russian cuisine), “Height 5642” (Adyghe), “Dagestan shop” - were already loved by Muscovites. Obviously, the theme of regional specialties is inexhaustible and applicable in any city and in any segment of public catering - from fast food to fine author's cuisine.

Why not a new national idea!

2. Smoking

For the first time, the idea of \u200b\u200bsmoking as a possible strong trend in 2016 was presented Alena Ermakova   (Stay Hungry) at our restaurant trends workshop in September of the outgoing year. In less than a month, the signs of the approaching “tsunami” became obvious: a smokery “Sliver” was opened on the Danilovsky market (and independently of Stay Hungry).

Smoking allows you to add a special flavor to the dish

There is no doubt that literally everything will be smoked in the new year: vegetables and fruits, bread, cheese, spices and even alcoholic drinks. One should expect both a mono concept, where literally everything will be smoked, and the appearance of individual dishes and ingredients in the menu of restaurants in completely different directions.

The main thing is that all this does not end with the same depreciation of the idea as in the case of the trend for craft beer - the true connoisseurs of the foamy drink are indignant: most trendy bars offer a frankly low-quality product.

3. Food markets and innovative food courts

The loud opening of The 21 and the reconstruction of the Danilovsky market are only the first signs of a large and long-term trend emerging in Russia. In the West, where the format of the markets had previously assumed the presence of small cafes, there is also a tendency to modernize, further cultivate the markets and turn them into multifunctional gastronomic spaces (Chelsea Market in New York; Mercato Centrale in Florence).

Restaurant Market The 21

The work of several food operators in one territory can bring a cumulative effect: after all, each point with the proper efforts of the owner is able to generate good traffic, from which all "neighbors" benefit. The owners of large shopping centers and other real estate keep abreast: MEGA has already updated two food courts in Moscow - and this is just the beginning!

4. Coffee houses of the "third wave"

High rental rates, rising raw material costs, falling quality and overpriced prices make traditional coffee houses - from Chocolatiers to Starbucks - less and less competitive. At the same time, although slowly, the population is growing.

Doublebee Cappuccino with Rosehip

Therefore, right now the most popular format in the coffee segment will be the so-called third-wave coffee houses (in Moscow, LES, Good Enough, etc.), which offer the highest quality product - and often cheaper than in the mass market. In large world cities, such coffee houses and coffee points have long squeezed networkers and have learned to make good money at the same time. Today, thanks to the crisis and a low threshold for start-up investments, this trend is becoming more and more noticeable in Russia.

5. Children in the kitchen

Amid the popularity of the show “Master Chef. Children ”, the theme of children's culinary entertainment in restaurants in the coming year will be actively developed. And just making dumplings or making pizza “face” will not work: more complex ingredients and techniques will be used, and small students will seriously try on the profession of a chef. It is no coincidence that since January 2016, Ragout Cooking School has launched a special course for teenagers.

The profession of a cook is getting younger before our eyes

A special passions should be expected after the end of the season "Master Chef" and the announcement of the winner - star children will be snapped up. And during the school holidays, expect mini-chefs with tours throughout Russia.

6. Fish as new meat

The interpretation of traditional meat dishes - burgers, shawarma and hot dogs - using fish and seafood is gaining momentum. Monoconceptions based on seafood (Rico, Crabs are Coming, Ryba International) are appearing, and the Fish Factory chain store is successfully developing.

Boston Seafood & Bar is famous for its low seafood prices.

By the way, in the “Fish Manufactory”, as well as in the “Alphabet of Taste”, among other wonders, you can find sausages from salmon and other types of fish.

So in the era of sanctions, everything finally fell into place: fish is the best sausage!

7. Vegetarianism from time to time

The number of people following a plant-based diet is increasing worldwide every year. Does this mean that vegetarian restaurants are also becoming proportionally larger? Not at all! Vegetarians do not want to hide in institutions "for their own" and expect to find delicious dishes without animal protein in the menu of any restaurant. And meat-eaters, in turn, from time to time choose hot vegetables at dinner.

Hummus has become a very popular restaurant snack

The #meatlessmonday hashtag, a world-famous flash mob (“Monday without meat”), managed to really influence the habits of many people: make them vegetarian for one day a week, and some went further and practiced weekday vegetarian (weekday vegetarian). One way or another, the number of adherents of a vegetable diet in our country is growing steadily, as well as the price of meat, so delicious and original dishes from vegetables, fruits, cereals and nuts in the new year will only gain popularity.

8. Alternative steaks

The progressive idea of \u200b\u200bresponsible meat consumption is not new in itself: after cutting the carcass of a cow, traditionally about 10% of the meat goes to premium steaks (ribeye, striploion, minion), and the rest is quite suitable and interesting in its properties, the meat is spent on minced meat and semi-finished meat products. Entrepreneurial Americans have long thought of making other, “alternative” steaks from previously unclaimed parts, on which - if you cook them well - you can also make good money.

Sketch steak (diaphragm)

In our country, the trend was born thanks to the chef Roman Lazarev   (To Radman), who preaches this approach to eating meat under the slogan #yeskorovutselik. What to conceal, in today's market conditions this is more than relevant: premium steaks are now expensive and there aren’t enough for all of them. True, Roman has a suspicion that if the trend really gains strength, then the largest Russian manufacturers will not have enough alternative products either. Well, wait and see!

9. Sweet and salty

You can’t surprise a guest with salted caramel - even more incredible desserts go to the vanguard. For example, like Igor Grishechkinin “CoCoCo” - from vegetables and pickles, or in the St. Petersburg company “Frozen” - ice cream with flavors of turkey, blue cheese, tomato. By the way, for the appetizer, the same Grishechkin serves a rather sweet salty roach sorbet on burnt cabbage leaves. It sounds strange, but original and really delicious.

Vobla ice cream at the CoCoCo restaurant

In general, the statement “radish horseradish is not sweeter” has been successfully refuted - both will successfully turn into wonderful desserts in 2016!

10. Authentic

Until recently, in Russia there were practically no authentic restaurants with national food: Indian, Chinese, Thai. And institutions offering more familiar French or Italian cuisine were often so adapted to the Russian taste that they almost lost touch with their historical homeland. But the frenzied popularity of culinary TV shows and books that has befallen our country over the past two or three years has done its job, and by the coming year the guest is already prepared, he is finally ready to take on new bright tastes, not afraid of unexpected ingredients and combinations.

Restaurant "Chinese News"

In 2016, we will see a real boom in authentic restaurants, whether it’s Chinese noodles (just like in Shanghai), a Greek tavern (almost as good as in Crete) or a French brasserie (well, just like in Paris).

The absolutely correct and logical vector of market direction, in principle, today, in times of crisis, is even more urgent, providing people with the opportunity to make a real gastronomic journey without leaving their hometown.

Special thanks to the restaurants Meat Puppets (Moscow) and Biblioteka (St. Petersburg) for their help in organizing workshops!

The need to introduce new technologies in the catering is due to several reasons:

1. Import of new goods, which is facilitated by foreign economic activity.
2. Release of innovative equipment for cooking.
3. The possibility of long-term storage of raw materials and finished products.
4. The development of consumer culture, etiquette, the level of education of modern society.
5. Transition to modern standards of service.

In this context, the latest technology of public catering should be considered as a balance between raw materials, equipment and finished product quality. And now a brief overview of the innovations used in the food industry.

Powder mixes

Dutch and red sauces, broths, spice mixtures, dry sourdough for yogurt, kefir, dry yeast - powder products simplify and speed up the cooking process.

Food powders are presented in several categories:

• meat;
• vegetable;
• spices and herbs;
• mushroom;
• fruit;
• herbal;
• milk;
• juice concentrates.

Manufacturers include modified starch, dyes, flavorings, natural or synthetic additives in their composition - their list is indicated on the labels. Synthetic additives in large quantities are harmful to health - they should be consumed in dosage.

Offal

The latest technology in nutrition is based on the rational use of raw materials, non-waste production. Blood, bones, by-products obtained after slaughter of livestock are actively used in the production of sausages, semi-finished meat products, and in the diet menu, offal replaces meat.

Bone meal is made from bones in meat processing plants, which is also part of sausage. Whole blood partially replaces beef meat and provides producers with significant savings. Experts estimate that using a ton of blood instead of meat reduces costs by almost 200 thousand rubles.

Laboratory bacteria

Ham, ham, smoked products have a characteristic taste and smell. Microflora, which experts have learned to grow in laboratories, is involved in their formation.

Bacteria grown under sterile conditions are safe for the health of consumers - these are mainly fermented milk microorganisms that accelerate fermentation, block the reproduction of pathogenic flora and putrefactive processes.

Continues the theme of ham and smoked meats progressive development - artificial smoking. This method is used in the manufacture of meat, sausages, semi-finished products, dried fruits, dried vegetables.

It was conceived as an alternative to classical smoking by smoke and involves impregnation of meat semi-finished products with smoke liquid, followed by exposure to them with an electric field.

As a result, smoking time is reduced to 5 minutes - in the classic version, the process takes several days.

Heat treatment

The introduction of new technologies in public catering concerns not only products, but also methods of processing them.

• Radurization - a method used in the preparation of dried and dried spices. It involves radiation exposure of raw materials without changing external and taste characteristics. The exposure is safe for the human body, as confirmed by the results of studies by WHO and the UN. At the same time, pathogenic bacteria die, vegetables germinate more slowly.
• IR heating is actively used in the confectionery industry, when drying and frying products to obtain a delicious crisp. The advantage of the method is the preservation of vitamins that are part of the raw materials, the natural color and taste of the products. IR processing allows you to produce products without preservatives and chemical dyes.
• Induction heating involves exposure to a raw magnetic field with an alternating magnetic field. It is especially effective when processing products of high humidity. Experts call IR heating an economically promising area.
• Cryo-freezing - freezing meat, dairy semi-finished products, vegetables and fruits using liquid nitrogen. Under the influence of low temperature - it immediately drops to -70-200 degrees - the structure of the product, taste, weight are preserved, the shelf life is increased. During thawing, liquid nitrogen displaces oxygen, slowing down the oxidation reaction of food products.

Cookie in

This technique involves the processing of packaged and packaged products. It reduces the need for dishes in the production process, increases the hygiene of the procedure, minimizes the loss of nutrients. The advantages of the method include high processing speed and increased productivity.

Cook-in also has disadvantages. Maintenance of technically sophisticated equipment requires personnel with the appropriate qualifications, because the mistake made at the first stage cannot be corrected until the end of the production process.

Computerization

New technologies and products in the field of catering are dependent on processes occurring in related industries and spanning the whole world. Modern furnaces, steam and steam ovens are equipped with smart electronics. It simplifies the implementation of individual processes, temperature and time control, eliminates the influence of the human factor.

Consumer services - cash desk calculations, diet compilation, food calorie counting, interior planning - are done using computers. The result is an increase in the quality and speed of execution of orders at times. Satisfied sellers and customers.