Курсовая работа: Development of technology of crude smoked sausage

The casings have to be well degreased, cleaned of contents and fiber layers, showed no pathological changes. Their litter-commute by type and size (diameter).

Shell for summer sausages. Natural casings used for the production of smoked sausage, should be degreased, as preserved in the bowels of fat during storage or during ripening can become rancid, which will naturally have a negative impact on flavor, taste and color of the sausage mass.

Salted guts prior to processing must be well rinsed in warm water and soak for several hours in enough cold water to avoid the formation of a layer of salt on the surface of the shell. Not recommended for the production of smoked sausage to use fresh intestine, just after the slaughter of animals. Natural casings for smoked sausages after treatment should brine for at least one week.

Use of natural casings in the production of sausage is currently limited due to the epidemics of mad cow disease. This primarily concerns the use of bovine and ovine intestines.

For the production of dry sausage, along with natural and artificial can be used by the shell, which are offered in different variants. In addition to adequate strength artificial shell should have good shrink and adhesion properties and provide uniform and sufficient water yielding capacity of raw sausage.

Preparation of raw materials. Preparation of raw materials includes trimming, and salting of meat.

Trimming by hand in areas with air temperature to 12 °C. To prevent the occurrence of stained sections in the finished product from the meat cuts are cut marks. When deboning cannot allow the accumulation of processed raw materials, as cut surface of muscle tissue is a good breeding ground for the development of microflora. In case of detection in the process of boning abnormal tissue areas (hemorrhages, abscesses, tumors, etc.) disclosed to the physician responsible for sausage production. If these changes are not related to the overall defeat of the carcass characteristic of any animal disease, after the removal of affected areas and the corresponding stripping the meat used in sausage production.

Quality control boning meat is recommended to 3 times per shift: 2 hours after the start of session, for 1 to lunchtime and in the last 2 h of operation.
In the process trimming beef, lamb and pork are cut into pieces weighing 300 ... 600g, pork ribs into pieces weighing 300 ... 400g, fat on the spinal stripes 15CH30sm. Before grinding, raw fat (pork fat, bacon, bacon, fat, raw) should be cooled to 2 ± 2 ˚ C, or freeze up to -2 ± 1 ˚ C.

2.3 Methods of production of sausages

Smoked sausage can be produced in two ways

The first method

Salting of raw materials. Trimmed beef, mutton and pork, salt in lumps of 400-600 g, by adding for every 100kg of meat 3.5 kg of salt. Reducing the amount of salt and 3 kg per 100 kg of meat.

Salted meat is kept at a temperature of 2-4 C for 5-7 days in various capacities (vats, barrels, etc.). For the best meat dehydration Ambassador produce on sloping shelves or in containers with perforated bottoms.

Preparation of meat. Stored in the salting cuts of beef, lamb, lean and fat pork is ground on top with a mesh diameter 2 ... 3mm, bold pieces of pork - with a maximum diameter of 6 mm, brisket, fat and crude fat - at shpigorezkah different designs, cutter or other equipment into pieces the size specified for each type of sausage.

Shredded beef, lamb and lean pork mixed in a mixer for 5 ... 7 min with the addition of spices, garlic, brandy or Madeira and sodium nitrite. Then successively added into the mixer that is bold, fat pork, bacon, bacon fat or raw, and continue to stir 3 minutes. Sodium nitrite is used in an amount of 10 g in a 5% solution, evenly distributing it to the stuffing.

If you use unsalted bacon, bacon fat or raw at the same time add table salt at the rate of 3.5% by weight of unsalted raw materials. Mixing is carried out to obtain a homogeneous mince with evenly distributed in it pieces of bacon, lard, fat, bold, and fatty pork. The total duration of mixing 8 ... 10 min.

Stuffing kept in containers with a layer thickness of not more than 25 cm for 24 h at 2 ± 2 ˚ C to reach maturity.

Filling shells with minced meat. Conduct hydraulic syringes. Tables for knitting crude smoked sausages should be dry. Before extruded casings to remove moisture hung in a refrigerated room at 12-24 h, or display in pots, trays and other containers with perforated bottoms. It is recommended to apply the tarsus diameter of 100 mm less than the diameter of the shell. Shell should be filled tightly, sealing the stuffing especially when tying the free end of the shell. On the density of filling the shell depends on the quality of the finished product. To shell dry sausage meet the following requirements: a good permeability, the ability to shrink and seal.

For stuffing meat primarily use natural casings, the lack of which is that they contain fat gives taste of rancidity. Allowed release of sausages in an artificial membrane without dressings. In this case it is obligatory on the application of the loaves printed signs or labeling with the name of the sausage. Baton tied up with string or thread, causing trademarks. Air, caught in a stuffing for spraying, was removed by piercing the shell.

Sediment. Tied sticks hung on sticks and frames, are subjected to sediment for 5 ... 7sut at 3 ± 1 ˚ C and relative humidity of 87 ± 3%. The first day the distance between the sticks and Baton must be at least 10 cm, and then stick shift. Velocity of air in the process of precipitation of 0.1 m / sec. With increased air circulation is excessive shrinkage of the shell and form a seal layer on the surface of the loaf, obstructing with smoking and drying the removal of moisture from deep layers of the loaf. Exclusion of rainfall in the manufacture of dry sausage led to the deterioration of taste, minced porosity on the cut, warping sticks and the appearance of dark rings in the shell. Practitioners are guided by the following indicators of readiness sausages at upsetting: Dry shell, tightly fitting sausage, when you are not pressed, minced becomes elastic, the cut of bright red color, the individual fibers of meat does not reach for a knife.

Smoking. From a technological point of view, smoking is a process of soaking foods smoking substances smoke from incomplete combustion of wood. The resulting gas-vapor mixture contains both nutrients (phenols and aldehydes) as well as harmful fractions of organic and inorganic compounds. Value them depends on the temperature of combustion of wood, method of producing smoke, its density and dilution rate of cold air.

Smoked sausages become acute, pleasant taste and smell, dark red and glossy surface. As a result of penetration into the product of some factions of smoke, especially phenols and organic acids with high bactericidal and bacteriostatic action, suppresses the development of putrefactive microflora increases the shelf life of sausages.

Distinguish between cold and hot smoked sausages. Cold smoking is carried out at 18-220S for 2-3 days. It provides the greatest durability of products during storage. Subjected to cold-smoked summer sausage. Duration of smoking, depending on temperature and type of smoked sausage is from 1 to 48 h.

After precipitation smoked sausage in the cells with the smoke from the sawdust of solid hardwood (beech, oak, alder, etc.) within 2 ... 3 days at 20 ± 2 ˚ C, relative humidity of 77 ± 3% and its speed 0.2 ... 0.5 m / sec.

The process of smoking should continually monitor to avoid temper - compacted surface layer.

If smoking is undergoing considerable loss of moisture - in the summer sausages in cold-smoked for 4 days, they are 12-14%. There is evidence that prolonged storage of products smoke has a negative effect on fats. Heavily smoked sausage, depending on conditions become pungent taste of tar and phenol, which increased with further storage. Apparently, this causes a change in the substances contained in smoke. Found that when smoking smoked sausages reduced flexibility and ability moisture containing mince; significantly reduced stickiness meat, which indicates a change in denaturation of proteins in the process of smoking.

Drying. This operation completes the technological cycle of dry sausage. As a result, lowering the mass fraction of moisture and increasing the mass fraction of salt and smoking materials increases the stability of meat products to the action of putrefactive microorganisms. In addition, the concentration of dry nutrients in the finished product, improving the conditions for its storage and transportation.
Sausage, dried 5 ... 7 days a dryer at 13 ± 2 ˚ C, relative humidity of 82 ± 3% and its velocity of 0.1 m / s. dried on hatrack 25-30 days depending on the diameter of the shell. Further drying pass for 20 ... 23 days at 11 ± 1 ˚ C, relative humidity of 76 ± 2% and air velocity of 0.05 ... 0.1 m / sec. The total drying time of 25 ... 30sut depending on the diameter of the shell; tourist sausages 5 ... 8 days.

When cooking sausages in synthetic protein coat drying time increases by 10 - 15 days compared with the sausage in natural casing. When drying is not permitted the strong air currents.

For uniformity of drying should be picked loaves of the same diameter. Air conditioners and other devices should provide in the drying chambers to the desired temperature and humidity.