{"id":1296,"date":"2020-12-04T08:22:07","date_gmt":"2020-12-04T04:22:07","guid":{"rendered":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/?p=1296"},"modified":"2024-03-11T14:20:37","modified_gmt":"2024-03-11T10:20:37","slug":"aqprfa-111-jus-de-tomates","status":"publish","type":"post","link":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/12\/04\/aqprfa-111-jus-de-tomates\/","title":{"rendered":"AQPrFa 111 : jus de tomates"},"content":{"rendered":"\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2024\/03\/AQPrFa-111-jus-tomate-SP4-V4.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Derni\u00e8re version en pdf<\/a><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-peertube wp-block-embed-peertube\"><div class=\"wp-block-embed__wrapper\">\n<iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" title=\"AQPrFa111 jus de tomates\" width=\"560\" height=\"315\" src=\"https:\/\/tube-enseignement-professionnel.apps.education.fr\/videos\/embed\/50fd0091-f5be-44c9-b703-aba4648caa46#?secret=NAN7NC5AgE\" data-secret=\"NAN7NC5AgE\" frameborder=\"0\"><\/iframe>\n<\/div><figcaption><a href=\"https:\/\/tube-enseignement-professionnel.apps.education.fr\/w\/b13C47qTZJLcsuo676m4bE\" target=\"_blank\" rel=\"noreferrer noopener\">Jus de tomates<\/a><\/figcaption><\/figure>\n\n\n\n<p>On veut fabriquer 1500 g de jus de tomates.<\/p>\n\n\n\n<p><strong><u>1- Formulation pour 100 g&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>Produits<\/strong><\/td><td><strong>Quantit\u00e9<\/strong><\/td><\/tr><tr><td>Tomates<\/td><td>96 g<\/td><\/tr><tr><td>Sel au c\u00e9leri<\/td><td>2 g<\/td><\/tr><tr><td>Jus de citron<\/td><td>2 g<\/td><\/tr><tr><td>Conditionnement&nbsp;:<\/td><td>Flacon de 125 ml<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ul><li>V\u00e9rifier la disponibilit\u00e9 de tous les produits, le vide de ligne, et la conformit\u00e9 du conditionnement selon&nbsp;<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/16\/aqprecf-02-controle-de-masse-des-articles-de-conditionnement\/\" target=\"_blank\" rel=\"noreferrer noopener\">AQPrECF 02<\/a><\/strong><\/li><\/ul>\n\n\n\n<p><strong><u>2- Protocole de fabrication&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<ul><li>Peser les tomates et le sel<\/li><li>Presser un ou deux citrons jusqu\u2019\u00e0 obtenir la masse de jus calcul\u00e9e.<\/li><li>Raffiner les tomates \u00e0 l\u2019aide de la raffineuse&nbsp;<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-63-raffineuse\/\" target=\"_blank\" rel=\"noreferrer noopener\">AQPrMa63<\/a><\/strong><\/li><li>Raffiner \u00e0 nouveau les r\u00e9sidus.<\/li><li>R\u00e9cup\u00e9rer le raffinat.<\/li><li>Dissoudre le sel dans le jus de citron<\/li><li>M\u00e9langer manuellement dans un r\u00e9cipient en inox le jus de citron sal\u00e9 et le jus de tomate (raffinat)<\/li><li>Conditionner avec un entonnoir suivant&nbsp;<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/28\/aqprecf-04-conditionnement-des-formes-liquides\/\" target=\"_blank\" rel=\"noreferrer noopener\">AQPrECF 04<\/a><\/strong><\/li><li>Refroidir avec la cellule de refroidissement&nbsp;<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-21-cellule-de-refroidissement\/?preview_id=366&amp;preview_nonce=d9ef887f1a&amp;preview=true\" target=\"_blank\" rel=\"noreferrer noopener\">AQPrMa 21&nbsp;<\/a><\/strong>:<\/li><\/ul>\n\n\n\n<p>&nbsp;<em>programme standard, dur\u00e9e 15 minutes.<\/em><\/p>\n\n\n\n<ul><li>Etiqueter.<\/li><li>Nettoyer et ranger.&nbsp;<\/li><\/ul>\n\n\n\n<p><strong><u>3- Contr\u00f4les produit fini&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<ul><li>Faire un contr\u00f4le organoleptique du produit.<\/li><li>V\u00e9rifier l\u2019uniformit\u00e9 des masses des flacons selon&nbsp;<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/31\/aqprpf-12-controle-de-luniformite-de-masse-des-articles-conditionnes\/\" target=\"_blank\" rel=\"noreferrer noopener\">AQPrPF 12<\/a><\/strong><\/li><li>D\u00e9finir une DLC de 3 mois.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Derni\u00e8re version en pdf On veut fabriquer 1500 g de jus de tomates. 1- Formulation pour 100 g&nbsp;: Produits Quantit\u00e9 Tomates 96 g Sel au c\u00e9leri 2 g Jus de citron 2 g Conditionnement&nbsp;: Flacon de 125 ml V\u00e9rifier la disponibilit\u00e9 de tous les produits, le vide de ligne, et&#8230; 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