Курсовая работа: Development of technology of crude smoked sausage

Requirement for raw materials

Expenses of raw material
№	Raw material	Norm of expenses of raw material	In a shift, kg	In a day, kg	In a year, t
1	Not fat of beef	56	449	898	269,4
2	Not fat of pork	56	449	898	269,4
3	Fat of pork	71	566	1132	339,6
4	Gel of protein «PP 500Е» in water	25	200	400	240

Table 7

Capacity workshop by output of production

In 1 shift	2 t
In a day	4 t
In a year	1200 t

4 Requirements for the finished product

As shown in the table 8 sausage products, as well as other meat products, are mainly protein sources, therefore their nutritional value should be defined both the general maintenance of proteins, and quantity of high-grade proteins. The quantity of fat should be in limits at which quality indicators of sausages (taste, a consistence improve) as in excessive considerable quantities fat worsens flavoring advantages of products and their comprehensibility. At drawing up of compoundings of sausages also should be considered the maintenance in finished goods of irreplaceable fat polynonsaturated acids, macro- and microcells, vitamins and comprehensibility.

Table 8

Chemical composition of meat products

ProductName	Mass%				Energyvalue KJ/100г
	Water	Proteins	Fats	Carbohydrates
Cooked sausage	55-72	10-14	14-30	1-3,1	711-1322
Semi smoked sausage	40-52	18-23	15-45	4,3-4,9	1084-1950
Boiled-smoked sausage	39-40	17-28	27-39	4,6-4,7	1506-1757
Crude smoked sausage	25-30	21-28	42-48	6,0-6,6	1979-2151
Liver sausageandpate	50-70	10-16	15-35	2,0-3,0	1220-1760
Zelec	50-80	10-16	10-30	2,0-3,0	838-1676

Established that for cooked sausages minimum amount of protein should be in the range of 10 to 12%, collagen content - not more than 15% of total protein, fat - no more than 30% moisture content - not more than four times the amount of protein, plus 10% added water [14].

According to Gorlov [15], the design of new types of meat products, especially, should take into account the fact that food is not only a source of energy, but also plastic materials, it is necessary for construction and renovation of the protein structures of the body, as well as vitamins and minerals salts, which are essential for normal variables processes. Introduced into the sausage vegetable proteins in combination with the animals to be active in biological relative amino acid complexes, providing a physiological usefulness and high digestibility of amino acids in the intracellular accurate synthesis.

Thus, the sausages should be worked out with the set chemical composition on the content of protein, fat, moisture and other substances by selection of raw materials and best manufacturing technology.

4.1 Requirements for quality meat products

sausages enzymatic dry defect

Quality control of finished products is carried out in a certified laboratory of sanitary epidemic station and the regional veterinary laboratory. The laboratory conducted the organoleptic and physical-chemical tests on samples of sausages of each batch of products.

Sampling of products is carried out according to GOST 9792-73 "Sausage and pork products, mutton, beef and other kinds of slaughtered animals and birds. Acceptance rules and sampling methods.

Organoleptic research is carried out according to GOST 9959-91 "meat products. General terms of organolepticevaluation.

Loaves of all types of sausages must be clean, dry, no damage shell, stains, slips and the influx of meat wrappers should fit snugly inside the stuffing.
Cooked and smoked sausages should be elastic consistency, in the context of beef cooked sausages should be pink or pale pink, well-mixed, it is uniformly distributed pieces of bacon or language of a certain size. Minced smoked, boiled-smoked, smoked and good sausage should be pink to dark red, with no gray spots, voids, and contain pieces of fat white or white with a pinkish tint. Tolerance of individual pieces of yellowed speck in accordance with technical requirements for each type of sausage

Smell and taste of meat products must comply with this type of product, the aroma of spices should be well defined, of extraneous odors and flavors must be absent, smoked, boiled-smoked and smoked - slightly spicy, moderately saline (smoked - brackish), with a pronounced smoke flavor.

Benign sausage must comply with standards in size, shape and binding of loaves.

Are not allowed to implement the sausages:

1. with contamination on the shell;

2. with bursting or broken loaves

3. with a loose ground meat;

4. with the influx of meat over the shell (violating the integrity of the loaf), or slip on the premium sausages - longer than 5 cm, sausages 1st grade - longer than 10 cm, sausages 2nd grade - longer than 30 cm;

5. with the presence of gray spots and large voids;

6. with the presence of a broth-fat edema: a sausage premium of more than 2 cm, sausages in the 1st and 2nd grade - more than 5 cm