Development of technology of crude smoked sausage (стр. 4 из 6)

(fat)=1666 /100= 566(kg) (2.3)

(gel)=1666 /100= 200(kg) (2.4)

Where К – Norm of the expense of raw materials according to a compounding on 100 kg of the basic raw materials, kg.

At cutting, a boning and trimming meat allocate bones, veins and sinews.

At drawing up of material balance it is necessary to define actual weight of secondary raw materials, technical preliminary and losses under the formula and according to standard exits of these raw materials. Norms of gathering of secondary raw materials at cutting of hulks are presented in the appendix. Results of calculations make out in the form of the table.

Each kind of sausages are syringe in a cover of strictly specified kind and diameter requirement in which count proceeding from norms of the expense of a cover on 1t crude smoked sausages. For definition of the expense of a cover on all volume of developed assortment of sausage products it is necessary to result all release of products in group assortment in group crude smoked sausages on reduction factors.

Demand in a twinning:

Пt=М

jt (3)

Пt=2

1=2(kg),

Where M is mass of output of product, t; j is norm expenses of twinning, kg/t.

Demand in a shell by diameter 60mm:

ПК60=МСКК

КCSS j60 (4)

ПК60=2000

=1067200(m)

Where ПК60 - the need forartificialshelldiameter of60mm;МCSS – mass of output raw sausages, kg.КCSS – factortobring thecrude smoked sausagetocooked; j60 – norm of expenses ofartificialmembraneswith a diameterof 60 mmforthe productionof cooked sausages,m/t.

Table 6

Requirement for raw materials

Expenses of raw material
№	Raw material	Norm of expenses of raw material	In a shift, kg	In a day, kg	In a year, t
1	Not fat of beef	56	449	898	269,4
2	Not fat of pork	56	449	898	269,4
3	Fat of pork	71	566	1132	339,6
4	Gel of protein «PP 500Е» in water	25	200	400	240

Table 7

Capacity workshop by output of production

In 1 shift	2 t
In a day	4 t
In a year	1200 t

4 Requirements for the finished product

As shown in the table 8 sausage products, as well as other meat products, are mainly protein sources, therefore their nutritional value should be defined both the general maintenance of proteins, and quantity of high-grade proteins. The quantity of fat should be in limits at which quality indicators of sausages (taste, a consistence improve) as in excessive considerable quantities fat worsens flavoring advantages of products and their comprehensibility. At drawing up of compoundings of sausages also should be considered the maintenance in finished goods of irreplaceable fat polynonsaturated acids, macro- and microcells, vitamins and comprehensibility.

Table 8

Chemical composition of meat products

ProductName	Mass%				Energyvalue KJ/100г
	Water	Proteins	Fats	Carbohydrates
Cooked sausage	55-72	10-14	14-30	1-3,1	711-1322
Semi smoked sausage	40-52	18-23	15-45	4,3-4,9	1084-1950
Boiled-smoked sausage	39-40	17-28	27-39	4,6-4,7	1506-1757
Crude smoked sausage	25-30	21-28	42-48	6,0-6,6	1979-2151
Liver sausageandpate	50-70	10-16	15-35	2,0-3,0	1220-1760
Zelec	50-80	10-16	10-30	2,0-3,0	838-1676

Established that for cooked sausages minimum amount of protein should be in the range of 10 to 12%, collagen content - not more than 15% of total protein, fat - no more than 30% moisture content - not more than four times the amount of protein, plus 10% added water [14].

According to Gorlov [15], the design of new types of meat products, especially, should take into account the fact that food is not only a source of energy, but also plastic materials, it is necessary for construction and renovation of the protein structures of the body, as well as vitamins and minerals salts, which are essential for normal variables processes. Introduced into the sausage vegetable proteins in combination with the animals to be active in biological relative amino acid complexes, providing a physiological usefulness and high digestibility of amino acids in the intracellular accurate synthesis.

Thus, the sausages should be worked out with the set chemical composition on the content of protein, fat, moisture and other substances by selection of raw materials and best manufacturing technology.

4.1 Requirements for quality meat products

sausages enzymatic dry defect

Quality control of finished products is carried out in a certified laboratory of sanitary epidemic station and the regional veterinary laboratory. The laboratory conducted the organoleptic and physical-chemical tests on samples of sausages of each batch of products.

Sampling of products is carried out according to GOST 9792-73 "Sausage and pork products, mutton, beef and other kinds of slaughtered animals and birds. Acceptance rules and sampling methods.

Organoleptic research is carried out according to GOST 9959-91 "meat products. General terms of organolepticevaluation.

Loaves of all types of sausages must be clean, dry, no damage shell, stains, slips and the influx of meat wrappers should fit snugly inside the stuffing.
Cooked and smoked sausages should be elastic consistency, in the context of beef cooked sausages should be pink or pale pink, well-mixed, it is uniformly distributed pieces of bacon or language of a certain size. Minced smoked, boiled-smoked, smoked and good sausage should be pink to dark red, with no gray spots, voids, and contain pieces of fat white or white with a pinkish tint. Tolerance of individual pieces of yellowed speck in accordance with technical requirements for each type of sausage

Smell and taste of meat products must comply with this type of product, the aroma of spices should be well defined, of extraneous odors and flavors must be absent, smoked, boiled-smoked and smoked - slightly spicy, moderately saline (smoked - brackish), with a pronounced smoke flavor.

Benign sausage must comply with standards in size, shape and binding of loaves.

Are not allowed to implement the sausages:

1. with contamination on the shell;

2. with bursting or broken loaves

3. with a loose ground meat;

4. with the influx of meat over the shell (violating the integrity of the loaf), or slip on the premium sausages - longer than 5 cm, sausages 1st grade - longer than 10 cm, sausages 2nd grade - longer than 30 cm;

5. with the presence of gray spots and large voids;

6. with the presence of a broth-fat edema: a sausage premium of more than 2 cm, sausages in the 1st and 2nd grade - more than 5 cm

In the sausage regulated mass fraction of moisture, Popov-rennoy salt, sodium nitrite and starch.

Mass fraction of salt in the sausage must not exceed: a semi - no more than 4,5%.

Maximum content of residual nitrite in smoked sausages should not exceed

0,003%, the rest - 0,005%.

Mass fraction of moisture in the semi - 35-47%, boiled-smoked - 38-40%.

In the sausages are not allowed the presence of coliform bacteria (coliforms) and Staphylococcus aureus in 1 g, sulfidredutsiruyuschih Clostridia - in 0,01, pathogens, including salmonella - 25 g [16].

Content in the sausage of toxic elements, aflatoxin B1, nitrosamines. hormones and pesticides must not exceed the permissible levels established by medical and biological requirements and sanitary norms of quality food raw materials and food Ministry of Health of the Republic of Kazakhstan [17].

4.2 Faults and defects of sausages

Spoilage of sausages called mainly the growth of microorganisms in their production process in violation of or noncompliance with technology Institute of storage conditions.

In sausages usually are cocci, bacteria group Subtilis Mesentericus and other typical feedstock. On the outside of the surface of the loaves are deposited microorganisms, under whose influence the shell sausages are moist, sticky and is moistened stuffing [18].

The main defects that arise in violation of the conditions and shelf life of sausages, are:

Sliming. He exposed cooked sausage as a result develop blennogenic microflora during storage of products at temperatures above 20C and high humidity.

Souring exposed cooked meats in recipes to include flour, starch, dairy products. Carbohydrates are decomposed microflora with the formation of acid, resulting in a gain of sausage sour taste and smell.

Growth of molds are the most susceptible smoked, boiled-smoked and smoked sausages that were stored at elevated humid STP.

Rot is the result of decomposition of protein putrefactive bacteria. Stuffing loosened and as a result of liquefaction of gelatin bound proves it with a shell behind her. Decay is accompanied by a decaying house dyes to form sulfmioglobina, resulting in beef acquires a gray-green color. Appears putrid smell.
Rancidification fat. Oxidative damage bacon accompanied by yellowing and the appearance of rancid odor and taste. Bacon can okra Shiva in a dirty-green color due to pigments formed during putrefaction.

Change the color of meat. Color of the sausage meat can be dimmed from full-time shortages of nitrite, made by salting meat. and so is may be the result of denitrifying bacteria, reducing nitrite to nitrogen. In the first case of sausage are considered benign, in the second - poor quality.

Acceptable defects are: a slight deformation of baton new, small, fat, and pollution by combustion products of wood, not a proper form of cross-linked shell, careless breeding, small visible empty shell (1-2 cm), small slips of pale-colored loaves in the form of longitudinal strips, and for smoked and smoked sausages, irregular or insufficient light smoked loaves [19].

In crude smoked sausages on a cover and under it is possible to find out the black stains application of ascorbic acid and its salts (the form of stains wrong can be which reason of occurrence). Fall of the maintenance or the termination of use of ascorbic acid prevents these undesirable phenomena. Black stains can arise at joint processing of the frozen and cooled raw materials when in the course of smoking and drying there are non-uniform biochemical processes. By alignment of temperature of the raw materials arriving on processing, prevention of black or dark brown coloring crude smoked sausages is reached. Dimness of this kind of products can be marked at use of meat of the dark color, strongly dehydrated raw materials, and also at infringement of modes of drying - at the raised speed of air exchange and relative humidity of air of industrial premises less than 75 %.

Black stains in crude smoked sausages are marked also owing to development mildew, for example, Aspergillus niger, Cladosporium herbarum.

Complex researches are necessary for an establishment of the reason of change of color of sausage products with use of laboratory methods.

5 Packaging, labeling, storage and transportation of meat products

Crude smokedsausagepackedinwoodencratesmultiGOST11354, plank-according to GOST10131, polymericmulti, aluminum, or incontainersmade of other materialsauthorizedfor useas well asinspecial containersorcontainer-equipment. With the meat processing enterprises in trade sausages translation of specialized vehicles. In spring and summer sausage are transported in refrigerated trucks to ensure the temperature in the body does not exceed 8 °C. Nonresident transportation jam and other perishable sausage made refrigerators car. Prohibited in sausages without packaging in an open car. Terms of storageand salesof sausagesin theretail tradenetworkpresented inTable 9.

Table 9

Terms of storing and selling sausages at retail level

Types product	Shelf time and realization under 8 С and relative moisture 75%, hours, not more
Selz, liver sausagethirdgradeandblood, jellys	12
Pates	24
Sausages stuffed, boiled 1 and 2-go sort, hot dogs, small sausages, zelec high and 1-go sort	48
Boiled sausages of the top grade, meat bread	72
Boilled-Smoked sausages	15 (at 120С)
Semi smoked sausage	10 (at120С)
Dry fermentic sausage	4 mon (at120С)

Smokedsausageandsmokedstoredinrefrigeratorsinflowofthe followingterms: at a temperatureof -7to-90C anda relative humidity of85-90% smoked- notmore than6 months., boiled-smoked - up to3, semi-up to2months. since thedevelopment of: at a temperature of-3to-60C -respectively4,2 and1 month.at 0-40C -up to1 month.

6 Techno-chemical controls

Apparently from the data tables 6 organoleptical of research are spent have allowed to establish that a kind of forcemeat and its consistence, a smell and taste, correspond to the requirements STATE that shown for analyzed crude smoked sausages.

Table 10

Organoleptical estimation of quality of crude smoked sausages

Factor	Characteristic and norms
	Braunshveiskay		Maicopskay	Zernistay		Moscowskay	Examatic
AppearanceConsistencyType of the mincemeat on cutЗапах и вкус	Long loafs with a clean surface, without spots, damages of a shell, inflows forcemeatDenseForcemeat is in regular intervals mixed, color from pink up to dark red, without grey spots, emptiness and contains:
	Slicedbrisketlength10-12mm anda width of4-5mm	Slices of pork in the size no more than 3 mm		Slices of fat in the size no more than 3 mm of white color a pinkish shade, about envelopes – yellowish from smoking , are supposed				Slices ofbacon, not larger than 4 mm
	Pleasant, characteristic of the type of product, with the aroma of spices and smoked without foreign taste and smell and the taste is slightly pungent, saltish
With lightly Smell of garlic

Form, size and weasand long loaf	Direct long loafs in length up to 50см, with two bandagings on the top end of a long loaf	Directloavesup to50cm, withabindatthe upperend ofthe stick	Directloavesup to50cm, witha singletransverseligationonthe lowerend ofthe stick	Directloavesup to50cm, withtwodressingsin the middle ofthe stick	Direct loaves up to 50 cm, tied across every 10 cm with a segment of string on top
Mass share, %, not more: moistureSaltSodium nitriteTemperatureIn stick coliform bacteriaSalmonella in 25g of the productSulfiteReducessoupklostriIndia,in0.01Product	27 30 25 30 306 6 6 6 60,003 0,003 0,003 0,003 0,003From 0 to 12NotallowedNotallowedNotallowed

Note: Thetolerance ofcompactedouterlayer-fashioned, nomore than3mm.