Producing of meat products

Producing of meat products

Meat - a gentle product and requires careful treatment at each stage of production. It is easy to lose nutritional value and shape as any automated manipulation, so the cutting and further production of meat products, we are mainly working with hands. Machine labor are used much dosed - where without it really does not do. To retain chilled meat all its nutritional properties and all its freshness throughout the production cycle in the shops maintains at 6 ° C. This is even lower than the accepted norms require. Product quality begins with the raw materials. Therefore, the selection of suitable raw material seriously and begins the process by teaching provider itself, deeply analyzing the conditions of the animals, the daily diet and other important details.

Production - important stage, which directly determines the quality the final product. There are no nuances and has a value of everything: how to butcher meat, how much of the use of hand and machine work, what is the qualification of the personnel, and much, much more. Production of meat products are an art. Especially, when it comes to dealing with the most delicate chilled raw materials.

Heat treatment of sausage products

Heat treatment of sausage products - is the final operation in a long and complex chain of production. It boils down to the redistribution of heat input to the product.

In the process of heat treatment destroys most vegetative forms of microorganisms, meat removed a significant amount of moisture. During thermal processing formed color and smell of sausages.

Structural and mechanical properties of the sausage meat vary from viscous-plastic able to flow to elastic-plastic. While cooking surface temperature of sausage stick must be equal to the measured wet bulb temperature, vapor temperature or slightly below it.

Sausage production.

Sausage products are the products made ​​from minced meat with salt and spices, in a shell or without it and heat-treated or fermented until ready for use. Depending on the method of heat treatment technology of meat products are divided into boiled, smoked, stuffed, liver, blood and dietary sausage, headcheese, jellies, meat loaves, pates. The raw material for the manufacture of meat products are meat (beef, pork, lamb, meat goat, camel, rabbit, poultry), by-products, food processing blood, protein stabilizers, salt, and others (depending on the product).

Nutritional value of meat products is high, because products are removed not from the edible parts of meat, and shredded beef. The meat is used only in a pair for the preparation of cooked sausages, as well as in frozen or thawed, chilled, cooled down form. There are used frozen blocks of trimmed meat and soup products in sausage production.

Ministry of education and science of Ukraine

National university of food technologies

Simferopol College

Abstraction the topic:

«Producing of meat products»

Done by: _____________

Group: 21-TM

Checked: Solovyov E.V

Simferopol 2013

Дата добавления: 2015-11-04