Курсовая работа: Development of technology of crude smoked sausage

Annotation

The theme ofcourse work is “Development ofthe technological process ofdry smoked sausage.” In thecourseworktechnology ofdry sausage,patentandanalyticalreviews are presented. The necessary raw materialsforproduction of this typeof sausage,as well as theproduction line are described. Theformula andcalculatedmaterial balance are shown. The Corse work carried outat 40pages, includes10table, 2charts and5 figures.

Contents

Introduction

Normativereferences

Definitions, abbreviations

1.Analitical part

2.Tehnologicalpart

2.1 Characteristics ofsausages

2.2Characteristicsof raw and auxiliarymaterials

2.3Methods ofproduction ofsausage

3. Technologyof productionof drysausageenzymatic

3.1 Technological chart of dry fermented sausage.

3.2 Technological line for crude smoked sausage production

3.3 Technology introductions of protein of software 500Е

3.4 Grocery calculation dry enzymatic sausages

4Requirementsforthe finishedproduct.

4.1Requirementsforqualitysausage

4.2Faultsanddefectsof sausages

5Packaging,labeling, storage and transportation ofmeatproducts

6Techno chemicalcontrol

7. Equipment

8 Safety

Conclusion.. Appendix A

Normative references

In coursework reference on follow documents are used:

GOST 9958-81 Meats and meat products. Methods of bacteriological analysis

GOST 9957-73 Sausage and pork products, lamb and beef. Methods for determination of sodium chloride

GOST 9792-73 Sausage and pork products, mutton, beef and other kinds of slaughtered animals and birds. Acceptance rules and sampling methods

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