Annotation
The theme of course work is “Development of the technological process of dry smoked sausage.” In the course work technology of dry sausage, patent and analytical reviews are presented. The necessary raw materials for production of this type of sausage, as well as the production line are described. The formula and calculated material balance are shown. The Corse work carried out at 40 pages, includes 10table, 2 charts and 5 figures.
Contents
Introduction
Normative references
Definitions, abbreviations
1.Analitical part
2.Tehnological part
2.1 Characteristics of sausages
2.2 Characteristics of raw and auxiliary materials
2.3 Methods of production of sausage
3. Technology of production of dry sausage enzymatic
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
4 Requirements for the finished product.
4.1 Requirements for quality sausage
4.2 Faults and defects of sausages
5 Packaging, labeling, storage and transportation of meat products
6 Techno chemical control
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
GOST 16290-86 sausages cooked and smoked. Specifications
GOST 53587-2009 Cooked sausage made of horse meat.
GOST 16131-86 crude smoked sausages. Specifications
GOST 12600-67 smoked sausages supplied for export.
GOST 16351-86 smoked sausages.
GOST 53591-2009 smoked sausages made of horse meat.
GOST 23231-90 sausages and cooked meat products. Method of determining the residual activity of acid phosphatase
GOST 23670-79 Cooked sausage, hot dogs and sausages, meat loaves.
GOST 52479-2005 Sausages cooked meat for baby food. General specifications
GOST 52196-2003 Sausages cooked. Specifications
GOST 23231-90 sausages and cooked meat products. Method of determining the residual activity of acid phosphatase
GOST 16351-86 smoked sausages
GOST 12297-66 Canned meat. Sausage Stuffing amateur.
Reduction
In this work reductions were used
Etc – et cetera
Fig - figure
Min - minute
Mm - millimeter
m / sec – meter in second
cm - centimeter
C – Degrees Celsius
Kg - kilogram
% - percent
G – gram
Terms
In this cores work follow terms are given:
Chilled meat is subjected to special thermal treatment in the cooling chamber, is a good raw material for production of sausage.
Sausage product from the sausage meat in the shell, cooked until ready to use.
Frozen meat - meat is subjected to freezing and thawing requires, is ice cream.
Smoked sausages - are the products in the shells, made of minced meat, bacon, salt, spices, and subjected to the draft, smoked and dried.
Cognac - the alcoholic beverage with a special flavor and taste, made from ethyl alcohol, long-aged in oak barrels, and sugar syrup.
Draught sausage - sausage sticks to extract heat treatment in limbo for a fixed time for the seal meat maturation and drying of the shell.
Drying of sausages - removal of moisture from the sausage at certain parameters of air to give them strength during storage.
Minced meat - meat, shredded on top with a hole diameter of the lattices 2-5mm.
Meat is multicomponent type of raw material is represented combination of muscle, fat, connective and bone tissue (or without its).
Clearing of carcasses. Sanitary- veterinary brand, blood coagulum, blood stains and diaphragm are cut from carcasses and half-carcasses. Pollutions are removed by humidifying cloth. Hair is burned by blowlamp.
Butchering. Carcasses and half-carcasses are divided on anatomic parts: shoulder, hock, thorax, coupling part and neck. Butchering is carried out on pendant ways, hangers or tables. Fat is removed at pork.
Chiselling is separation meat from bones.
Trimming. At trimming of beef and mutton by knife tendons, cartilage, large blood vessels, nerve plexuses, connective-fiber mat, subcutaneous fat and large accumulations of intramuscular fat are removed. At pork intramuscular fat is not removed.
Cutting. Meat is cut on pieces by mass 50-70g and at packing into large tares is cut till 200 g. For cutting meat 2 consistently mounted disk meat cutters are used: first meat cutter cuts meat on strips, second - strip on pieces.
Introduction
Expansion of assortment on the basis of rational use of raw materials - is today the main task of industrial activity of any sausage shop.
Now certain lifting meat conversion the industries including sausage manufacture, that develop in several directions is observed:
1. Use of new kinds of raw materials and food additives;
2. Expansion of assortment of production;
3. Development of the new equipment and technologies [1].
Meat and meat products are one of the major components of a food of the person, it is a source of proteins and the vitamins necessary for normal development of an organism. ............
