Development of technology of crude smoked sausage (стр. 3 из 6)

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.

By tradition fermentation process in manufacture of dry sausages developed naturally under the influence of the bacteria which are present at used meat and fatty raw materials. However this process slow. He isn't free from certain degree of risk as he is difficult for supervising.

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.	SeasoningsVariouspossibilitiesExample: largegrindingpepperSweetpaprika
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

Every type of sausages is differs by speciphic operations of preparation raw materials. Manufacture of dry enzymatic sausages consists from follow stages:

Fig. 3 Technologicalschemeof the enzymaticcrude smokedsausage.

3.2 Technological line for dry enzymatic sausage production

1,6- conveyor table; 2- brining unit; 3- cell maturation; 4- cup-shaped cutter;5- syringe machine; 7- sausage frame; 8- sausages unit; 9- heat chamber; 10-smoking device.

Fig. 4 Technological line for dry enzymatic sausage production

After defrosting the meat is sent to the trimming section: where connective tissue, blood and lymph vessels, cartilage, small stones and dirt are removed. 1. Then meat is cut into the small pieces and frozen lightly.

Salting of chopping meat is carried on brining unit 2. Minced meat falls by gravity from unit into the mixer. Salting substances are given by dosing device in quantity proportion to the mass of minced meat in vat mixer. After mixing and unloading of raw materials in trucks sent to the cell maturation 3.

Protein "PP500E" and meat pulverized using cup-shaped cutter 4 for fine grinding and preparing meat. To a syringe machine 5 beef shipped in outdoor carts that are using the lift to unload hopper syringe. In this case, the molding meat loaves made by hand in cutting the shell with one end, followed by items made up of hand-knitted twine sticks on conveyor table 6 and dumping them into sausage frame 7.

Shaping the manufacture of sausage casings of roll material is carried out on sausages unit 8.

After mating, or overlay hinges sticks hung on sticks, which are then placed on the frame 7 and sent to the heat chamber 9 for heat treatment (precipitation). Next sausage sent to a smoking device 10, and after subjected to drying 11.
During ripening and drying in the minced meat is a few important changes. These include changes in the number of different species of bacteria, physical changes, such as changes in pH and moisture content, as well as chemical changes, such as gidralisation protein into amino acids and ammonia.

3.3 Technology introductions of protein of software 500Е

Owing to wide assortment of this kind of production I have chosen modern technology with protein introduction «Purin 500Е» and with use of bacterial ferments on purpose to provide a controllable fast fermentation the Product should be ready to realization in 21 days, but it, basically, depends on diameter of a cover.

First, I will stop on a method of introduction of protein «PP 500Е» in crude smoked sausages.

The maximum advantage gives addition «software 500Е» in the form of gel of squirrels: water with a parity of squirrels: water equal 1:3,5 — 1:4. The technique consists in the following:

— «PP 550Е» crush Squirrels in cutter in the presence of 3,5-4 parts of water before full hydration (about 1-2 minutes). The weight turns out smooth shining porridge formed.

— to this gel add blood in quantity approximately 2 % on purpose to compensate color. Good way is also heart crushing together with gel. Heart provides good pigmentation, is high-quality offal, raises profitability of manufacture. In this case heart is used in number of 10-20 %.

Gel can be painted also, adding the natural painted spices, for example, a paprika.

— at last, in cutter enter 2-3 % of salt and 70-150 mg/kg of nitrite.

The above-stated technique provides reception of strong gel which can be stored in refrigerating conditions (to +2 OS) during the certain period of time, or it can be frozen.

Approximately 5-12 % of the gel received thus can be entered into mincemeat that gives the chance to save meat raw materials and to raise profitability of manufacture.

In the table 2 the compounding resulted on this slide can be example of compounding of the crude smoked fermented sausage [13].

Table 2

The recipe ofdryfermentedsausages.

Recipe:	kg
Leanpork	27
Leanbeef	27
Fatback	34
Gelprotein"PP 500E" inwater	12
Total	100
Salts	2,5
Nitrite	0,014
Ascorbic acid	0,10
Sugars	1,5
Seasonings	arbitrarily