Курсовая работа: Development of technology of crude smoked sausage
At introduction of the accelerated technologies began to use ferments. These bacterial ferments of industrial production are issued in the form of a broth, or contain sublimation bacterial cages which become again active after hydration by water and at the subsequent introduction in meat (Table 1).
Table1
Influencecomponents ofmeatonthe qualityof rawsausages.
|
Salts - Dissolvessalt-solublemeatproteins. - Helpsmaintain quality. - Promotes taste formation |
Nitrit-Nitrate - nitrateshould bereduced to anitrite - Nitriteisa source ofNO. - Nitrozomioglobinisstable - color. |
|
Ascorbic acid - Acceleratorsalting. - Antioxidant. |
Seasonings Variouspossibilities Example: largegrindingpepper Sweetpaprika |
|
Sugar - Impact ontaste. - Provideprotectionforfermentingbacteria. - Glucose, lactose, oligosaccharides. |
Sourdough - Broth - Dehydrated |
Inthe fermentation processinvolvedthe followingtypes ofbacteria: lactobacilli, micrococcus, pediokokki.Прослушать
Налатинице
3.1 Technological chart of dry fermented sausage