Курсовая работа: Development of technology of crude smoked sausage

1 - the lower chamber for air, 2 - Top Breather, 3 - Fan, 4, 7 - additional heaters, 5 - a conduit for irrigation with warm water, 6 - chamber air supply, 8 – Evaporator

Fig. 2. Drying. Device for production of crude smoked sausage

Packaging, labeling, transportation and storage. Bulk transportation of meat products leads to a decrease in their quality, strain loaves, long loading of vehicles. For storage and transportation of meat products are packaged in clean, tight boxes or barrels of dry wood and kept in a dry and dark place or refrigerator. Be stored sausages, peppered with dry sawdust. Tara should have the cover be dry, clean and free of mold and unwanted odors.

The temperature of smoked sausages before placing in containers should be 0-120 0C. In each box or barrel packed sausages one name.

When marking packaging indicates the product, the manufacturer, date of manufacture, standard.

Transported sausages all modes of transport in accordance with the rules of cargo transportation.

Length of storage of raw sausages: at temperatures of 12-15 0C and a relative humidity of 75-78% - less than 4 months, at a temperature of -2 to -4 0C - no more than 4 months, at a temperature of -7 to -9 0C - no more than 9 months.

The second way

On the thread-mechanized lines recommended manufacturing grainy, Maikop, Moscow, Nevsky, sausage, Soviet, the capital of sausage and tourist sausages according to Fig. 1.

Preparation of raw materials. Trimmed beef, pork chunks and strips of bacon were frozen in aluminum basins or on trays layer thickness not exceeding 10cm in the freezer to a temperature in the thickness of a piece or block of -3 ± 2 ˚ C for 8 ... 12 hours or on the unit for light freezing meat and bacon followed by the alignment of the temperature in the chamber-drive around the block to the volume of 2 ± 1 ˚ C.

Frozen blocks trimmed beef and pork before processing is warmed to -3 ... -2 ˚ C. It is recommended to pre-crush on machines for grinding meat blocks into pieces of thickness 20 ... 50 mm.

Preparation of meat. Carried out on the cutter, designed for crushing frozen meat. After crushing large chunks of beef or lean pork in about 0.5 ... 1.0 min, table salt, spices and brandy or Madeira, 10g of sodium nitrite as a 5% solution, bold or fatty pork and continue to cutter 0.5 ... 1.0 min. Then add the lard or bacon and ground still 0.5 ... 1.5 min. The total duration of grinding 1.5 ... 3.5min.

End of cuttering determined by drawing mince; it is relatively uniform in size slices of bacon, bacon or pork fat should be evenly distributed. Temperature of meat after cuttering -2 ± 1 ˚ C. The load factor Cutter 0.4 ... 0.5.

Allowed for cooking meat use a mixture comprising not less than 50% of the frostbitten flesh and no more than 50% of salted meat. In this case, the cutter initially charged with first frostbitten shredded beef and pork, then seasoned in salting meat pieces.

The process is then performed as described above (Fig. 1).

Filling shells with minced meat. Ground cutter with handling the device or the cart is fed into a vacuum press. After the appropriate seals and vacuum is filled with minced meat sliding hollow cylinder capacity of 60 dm3. Cylinders with minced special mechanism established by a syringe device that produces a filling shells with minced meat. The process of dressing sticks similar to a method.

Heat treatment. Includes sediment, smoking and drying. These processes are similar to the first method.

Packaging, labeling and storage. Summer sausage packed in wood, plastics and aluminum multi-boxes, crates or containers made of other materials, as well as special container or packaging-equipment.

Containers for sausages must be clean, dry and free of mold and unwanted odors. Reusable packaging should have the cover.

Smoked sausage produced by weight or packaged in colorfully decorated cardboard box, net weight not exceeding 2 kg. Travel sausages produced weight or packed in cartons, net weight of 250 ... 500. Bags packed with smoked sausages the same name, grade and date of manufacture is placed in corrugated containers, multi-containers, specialized containers or packaging equipment. Net Weight of packaged meat products in the boxes should not exceed 20 kg.

Allowed the implementation of packaged smoked sausages in plastic multi-boxes with a gross mass not exceeding 30 kg, and in special containers and packaging - equipment, net weight not exceeding 250 kg.

Crude smoked sausage produced with temperatures in the interior of the stick 0 ... 12 ˚ C. Implementing weighted sausage at retail level should be carried out in the presence of information data on food and energy values. Sausage stored at 12 ... 15 ˚ C and relative humidity 75 ... 78% less than 4 months, with -2 ... -4 ˚ C for up to 6 months, with 7 ... -9 ˚ C ≤ 9 months.

3 The Production technology of the dry fermented sausage

The Dry fermented sausage is meat product, consisting from has overtaken meat with visible particles of fat which as a result combined a fermentation and drying gets such typical properties, as ability to threading on slices, color, taste and safety.

Process of acidification is essential to maintenance of firmness of a product in storage, for maintenance of color and flavor formation, but, besides, he is equally important for gelatinization salt soluble meat proteins. Acidification is caused by transformation of carbohydrates under the influence of the microbes naturally present at meat or entered into a compounding to dairy acid.

Manufacture of the dry fermented sausages is the ancient art which has arisen, basically, as a way of conservation. There is a set of regional distinctions both in used components, and in technology, the form and flavoring qualities of sausages. On this slide the assortment of this production is presented: salyami the big diameter, mini-sapami, the hunting sausage, sticks to beer, Milan sausage; Pepperoni; Spanish; Choriza; Salshishon, and also rural ring sausage.

Components: In manufacture of the dry fermented sausages following components are used: low-fat meat, fat or fat meat, sugar, salt, nitrate and nitrite, squirrels «Purin500Е», ascorbic acid, seasonings and ferments. It is possible to enter also the chemical compounds promoting process of a fermentation, for example, gluconodeltalicton.

A component used in manufacture of dry sausages, protein «Purin 500Е». Using correct technology it is possible to improve profitability of manufacture, raising exits at simultaneous decrease in expenses, and also to achieve favorable influence on a structure of a ready product, improving linkage between fat and meat particles at protein application «Purin500Е» [12]. Drying time Besides, decreases.