How to open a sausage shop. Sausage production equipment and technology.

In this article, we will look at the main stages of opening a sausage shop, the required equipment for production, the technology for the production of sausages, how to obtain permits from the SES and the veterinary service, how to obtain a certificate for sausage products.

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Equipment for the sausage shop must be selected in each case individually, depending on the technology production process, as well as the estimated production volumes.

For production sausages you will need a minimum set of equipment:

• Freezer for carcasses.
• Boning tables for meat products.
• Industrial meat grinder.
• Sausage cutter.
• Industrial vacuum filler for stuffing stuffing into a casing.
• Thermal camera.
• Refrigerating chambers for finished products.

All equipment must be certified.

A room for a sausage shop.

According to the requirements of the SES and the veterinary service, the sausage shop should consist of several production facilities:

• Workshop for processing raw materials.
• A room with refrigerated chambers for storing raw materials.
• Manufacturing facility.
• Thermal shop.
• Raw material warehouse.
• Finished goods warehouse.
• Household premises.

On industrial premises you will need to obtain a sanitary passport from the CEC and the conclusion of the veterinary service.

Raw materials for sausage production.

Raw materials are used for the production of sausages:

• Beef and pork trimmed.
• Chicken eggs or melange.
• Cow's milk (dry).
• Table salt.
• Sugar is sand.
• Ground black pepper.
• Ground allspice.
• Ground white pepper.
• Sodium nitrite.
• Nutmeg.

Also for production you will need auxiliary raw materials - casing and twine.

To purchase basic raw materials, you need to conclude an agreement with the farm. The farm must have a veterinarian who, when slaughtering livestock, issues an opinion on the products and puts a stamp on each carcass.

The products are delivered to the sausage shop, with accompanying documents, including the conclusion of a veterinarian, chilled carcasses, where they can be further deboned.

Sausage production technology.

Sausages are divided into several groups:

• Boiled.
• Sausages and sausages.
• Boiled - smoked.
• Semi - smoked.
• Uncooked smoked.
• Dried.
• Offal.

Let us consider an example of a technological scheme for the production of sausages.

Technological process begins with cutting meat carcasses into pieces, then deboning, in which the pulp is separated from the bones using special knives.

Vein - small bones, cartilage, tendons are removed from the pulp, the meat is sorted.

Minced meat preparation. In an industrial meat grinder, the meat is crushed to the state of minced meat.

Minced meat is salted, seasoned with spices and placed in ripening chambers with a temperature of 4 ° C. In the process of ripening, minced meat acquires aroma, becomes moisture-consuming and sticky.

Secondary grinding of minced meat. Using a cutter (a bowl with thin wide blades), the minced meat is re-chopped, mixed with bacon, and added in the process nutritional supplements as well as water and ice.

The result is homogeneous mixture for the production of sausages.

Syringe. On special equipment, using a nozzle, the casing is filled with minced meat, the edges of the sausages are clipped or tied.

Knitting. If the sausage goes large diameter to give strength to the shell, it is tied with ropes. This is necessary so that during frying, the shell does not burst under the weight of the minced meat.

Draft. The sausages are hung on the trolley frames and placed in the sediment compartment at a temperature of 5 ° C for 2 hours.

Sausage roasting. Sausages are sent to a thermal chamber and at a temperature of about 80 ° C are processed with smoke from sawdust during few hours.

Cooking sausages. Sausages are cooked in the same chamber with hot steam for several minutes.

Cooling and storage. The sausages are cooled and stored in refrigerating chambers then for implementation.

The opening of a sausage shop consists of the following stages:

Registration of business activities.

Rent or purchase of premises for a workshop.

Obtaining a sanitary passport in the SES (Rospotrebnadzor) and an opinion in the veterinary service for the premises for the workshop.

Obtaining an opinion on the premises in Gospozhnadzor.

Conclusion of an agreement for the supply of meat products with a farm.

Equipment installation and trial run. Compiled by the technologist technological maps for sausages.

Obtaining a certificate of conformity in RosTest, and the main conclusion for the production of sausages in the SES and in the veterinary service.

Search for personnel for work and its training, registration of an employment contract.

Production launch.

Sale of sausage products.

How to obtain a certificate of conformity for sausage products.

According to the law, all consumer goods must be labeled, which contains information on the composition of the product and a certificate of conformity. There are two forms of certification - GOST and declaration-based certification.

If we talk about certification of Gosstandart, then getting such a certificate is possible unless large industries, which have a production certificate, their own full-fledged laboratory and meet all the requirements of the State Standard.

Therefore, for a small sausage shop it is quite enough to get just a certificate of conformity according to the declaration of the application.

To obtain a certificate of conformity for products, you need to contact RosTest and submit an application, you will also need to provide the following copies of documents:

• Constituent documents.
• Lease or ownership of a production facility.
• Sanitary passport for the premises.
• List of manufactured products.
• Normative - technical documentation for products.
• Raw materials and packaging certificates.
• The conclusion of the veterinary service.
• Product samples.

Like any production, the opening of a sausage shop is associated with certain difficulties in obtaining all permits, in order for the production to comply with the requirements of the inspection authorities, first of all, the SES, it will take a lot of time and effort.

But this is not the main stumbling block, the guarantee of the stable operation of the enterprise is the constant streamlined sales of products. There is a lot of competition in the sausage market, and in order to break through, a newcomer needs to be offered products of obviously better quality. Therefore, it is necessary to open a sausage shop only if it is possible to permanently sell its products. Alternatively, you can also open a network for marketing products.

A source: based on materials from the site "Meat Club"

Sausage production process
Over the course of a long history, peoples of different countries have created a great variety of unique technologies for making sausages. Their characteristics, first of all, depend on the type of cooked sausages, which are subdivided into boiled, semi-smoked, boiled-smoked, stuffed, uncooked smoked and dry-cured, as well as brawn, liver and blood sausages.
Despite such a variety of types of sausages, for most of them there is a common technology system production typical for large sausage factories and meat processing plants.

Preparation of raw materials
For the manufacture of various sausages in accordance with their recipe, meat from various types of animals is used: most often beef, pork, chicken, turkey, less often horse meat, lamb, venison, ostrich, goose, etc.
After slaughter, the meat is quickly cooled in the thickness of the muscles to temperatures close to zero, keeping in the refrigerator, as a rule, for a day or two.
Aging meat at the correct temperature and humidity conditions is especially important for beef, pork, lamb and other large animals with strong muscles. The meat softens and becomes suitable for subsequent deboning and trimming.
Poultry carcasses are chilled as soon as possible after slaughter to maintain freshness.
It is worth noting cooling with ice water, including in separate washing baths with salt, which allows you to obtain high quality bird carcasses by washing out perishable salt-soluble proteins (residual blood, etc.), improving the sanitary condition of the surface of bird carcasses and a slight increase in weight due to cooling in saline solution.
Depending on the needs of the mill and the deboning scheme chosen by it, the chilled meat is separated from the bone and sent to deboning and trimming.
In Russia and the CIS countries, meat is divided into varieties most often depending on the degree of purification from connective and fatty tissues.
In foreign practice, as a rule, half carcasses are divided into cuts, and then up to 19 muscles are isolated from them, each of which is associated with the first or second grade, depending on the content of connective tissue. The most valuable muscles (fillet, entrecote, etc.) are not put into sausage abroad, being sent exclusively to delicacies and smoked meats, as well as to the retail network.
Also, muscles are subdivided into more or less fatty, calculated and suitable for the needs of production.
To regulate fat content finished products buy beef and / or pork fat.
After deboning and trimming, depending on the method of cooking sausages, the meat can be coarsely crushed (meal) and pre-salted in a mixer, followed by placing in the refrigerator for 2-3 days for salting in trolleys, the filling height of which is very important: what is this height less is better for even salting of meat. For standard floor trolleys with a capacity of 2 kg, a 5% filling is recommended (no more than 1 kg.)
If there is a lack of areas for salting, it can be reduced or even eliminated, respectively, by increasing the exposure of the sausages before the precipitation stage, ensuring that the temperature is not too low (about 8-12 ° C) to increase the intensity of precipitation and the efficiency of salting.
According to another technology, trimmed meat is frozen in special pallets with a layer of no more than 1 cm in freezer to a temperature of -5 (+/- 2) ° С in the thickness of a piece or block for 8-12 hours or on a unit for freezing meat and bacon with subsequent equalization of the temperature throughout the volume of the block to -3 (+/- 1) ° С in the storage chamber.
If previously frozen or purchased blocks of trimmed meat are processed, they are pre-warmed to a temperature of -3 (+/- 2) ° С. Before warming, it is recommended to pre-pass them through machines for crushing frozen meat blocks into pieces with a thickness of about 3 to 5 mm (block cutter Magurit, Karl Schnell, etc.).

Minced meat
Depending on the selected technology for preparing meat, there are two main technologies for preparing minced meat.

1. Cooking minced meat in a mixer.
Minced semi-smoked and boiled-smoked sausages are best cooked in a mixer from previously coarsely chopped and well-salted meat that goes into the mixer along with fat and other ingredients in a strictly defined sequence.
The minced meat is well mixed (1-12 minutes), after which it is crushed on a top with the required outlet diameter of the lattice (3-16 mm), after which it is fed to the molding department.
In the case of a special attachment for the filler-filler in the form of a knife-grate cutting pair, intermediate grinding on a top is excluded, which makes it possible to obtain a very high-quality sausage cut by reducing friction and grinding the finished minced meat against the auger or rotor of the filler syringe.
To obtain minced meat of emulsion sausages (boiled sausages, sausages, small sausages, etc.), the finished coarsely salted minced meat is crushed on emulsifiers such as Karl Schnell, Inotec, etc.
The latter is distinguished by the ability to regulate the final temperature of the minced meat by changing the feed rate of the minced meat for grinding, excluding its overheating.

2. Cooking minced meat in a cutter.
The cutter is the most versatile machine in the meat industry.
On modern cutters, you can easily make almost the entire range of sausages, thanks to a number of functions, such as:
... smooth change in the speed of rotation of knives from up to 38 revolutions / second and higher (for pates);
... reverse rotation of knives (stirring mode);
... work up to the set temperature;
... vacuum;
... choice of shape, number of knives, etc.
For the cutter, the technology with the use of frozen meat (technology No. 2) is well suited, which, depending on the type of sausage, is preliminarily grinded on a top (boiled sausages, sausages, small sausages) or chopped directly in pieces to obtain a beautiful cut pattern (salami, smoked and semi-smoked sausages ).
Minced meat is prepared on cutters Cremer Grebe, Alpina, Seydelmann, etc.
The general rule for cooking minced meat in a cutter is reduced to a two- or three-stage laying of meat, from less fatty to more fatty, in order to achieve uniform grinding of all fractions, since fatty raw materials are developed faster than lean ones.
The importance of the correct selection of meat is on a par with the selection of functional and flavoring additives, which greatly affect the quality and yield of the finished product.
The end of the cutting process is determined by the pattern and temperature of the minced meat. Pieces of brisket or bacon, comparatively equal in size, should be evenly distributed in the minced meat in a size corresponding to each name of sausage. The minced meat temperature after cutting depends on the type of product: for example, for cooked sausages, the final temperature should ideally reach + 11.2 ° С, and for smoked, semi-smoked sausages and salami, it should be slightly below zero - -2 (+/- 1) ° WITH.

Filling casings with minced meat, sediment
The filling of the casings with minced meat is carried out on automatic or semi-automatic fillers (Vemag, Handtmann, Risco, Frey, etc.).
To prevent air from entering the loaf with the formation of "lanterns", it is recommended to evacuate each batch for 5-7 minutes. A large amount of air trapped in the minced meat during filling can be removed by the vacuum system of the machine, but not very efficiently, since this function is not its main specialization.
The largest voids are removed by piercing the sheath.
In the presence of a clipper and a marked casing, the casings are filled with minced meat, staples are applied to the ends of the loaves with the simultaneous insertion of a loop under a paper clip. The loaves are hung on sticks, which are placed on frames or laid in a horizontal position on special trays, which are a frame made of chrome of stainless steel with cells. The trays fit into standard frames. When hanging on sticks, the loaves should not come into contact with each other in order to avoid slips, after which the frames loaded with loaves are sent to the draft.
The sediment of semi-smoked, boiled-smoked and smoked sausages is carried out for 5-7 days at an air temperature of +3 ° C and a relative humidity of 87 (+3)%. Air speed in the process of upsetting, 1 m / sec. The end of the sediment is determined by the dried casing, tightly fitting the sausage, when pressed, the minced meat is not pressed and becomes elastic, bright red.
Boiled sausage sediment is optional.

Cooking and smoking
After precipitation, most sausages are boiled and smoked in universal chambers (Vemag, FESSMANN, MAUTING, Autoterm, etc.) with smoke from sawdust of hardwood species (beech, oak, elm, etc.) for a specified time at a temperature of 2 (+2) ° C (cold smoking) or much higher temperature (hot smoking) with a humidity of 77 (+/- 5)% and an air speed of from, 2 to, 5 m / s. The smoking process should be constantly monitored to avoid the formation of "hardening" - a compacted surface layer.
In order to reduce losses, the boiled sausage products in the casing are cooled first with water and then with air or a combination of both.

Drying
After boiling and smoking, some semi-smoked and cooked-smoked sausages are dried to reduce the moisture content to the specified limits in order to give them a characteristic taste and consistency, as well as to increase the shelf life.
Raw-smoked and smoked sausages after preliminary smoking are dried for several days in dryers at a temperature of 13 (+2) ° С, a relative air humidity of 81 (+2)% and an air speed of 1 m / s. Further drying for smoked (uncooked smoked sausages) is carried out for 16-17 days at a temperature of 11 (+1) ° C, relative humidity - 76 (+2)%, at an air speed of 5-, 1 m / s.
The total drying time for raw smoked sausages is 21-26 days, depending on the diameter of the casing.

Packaging and labeling
Sausages, including packaged ones, are packed in polymeric reusable boxes in accordance with TU 1.1.1-4-89 or containers made of other materials permitted for contact with food by the authorities and institutions of the State Sanitary and Epidemiological Supervision, as well as containers or containers equipped in accordance with TU 1.2 .7. 49-88. The container must be clean, dry, free of mold and foreign smell. Reusable containers must have a lid. In the absence of a lid, it is allowed for local sale to cover the container with wrapping paper, parchment, parchment.
It is allowed to pack uncooked smoked sausages under vacuum in transparent gas-tight films or bags from it, with serving cutting (slices) net weight of 1 (+4), 15 (+4), 2 (+6), (25 + 6) g or weight net from 1 to 25 g in portions (whole piece), portions or whole loaves.
It is also allowed to produce for local sale non-whole loaves of uncooked smoked sausages weighing at least 25 g. In this case, the cut ends of the loaves should be wrapped with a napkin made of cellulose film, parchment, parchment or other materials permitted for use in the meat industry, and tied with twine, thread or rubber girth. The number of non-whole loaves should not exceed 5% of the batch. Sausages of the same name are packed in each box or container.
You have the right not to apply transport markings in accordance with GOST 14192-77 with a manipulation sign "Perishable cargo" on reusable containers with products intended for local sale. The marking characterizing the products is applied to one of the end sides of the shipping container with indelible, odorless paint using a stamp, stencil or gluing a label indicating the name of the manufacturer, its location and trademark (if any); the name of the composition of the product - the date of manufacture, the period and conditions of storage, food and energy value 1 g of product, net weight, designations of these technical specifications.
In addition, the label is similarly placed in each container.
When shipping products for local sale, reusable containers may not be labeled, but be sure to put a label with the above designations in each box or container. In addition, a total check is put into each unit of transport packaging with prepackaged products, indicating on each packaging unit of packaged products a label in the form of printing on a film or glued to the package. The labeled shell must contain: the name of the manufacturer - its location and trademark; product name - designation of these technical specifications.

Production control
At all stages of sausage production, control over the observance of technological regimes is carried out. Temperature control inside the block meat in carcasses and half carcasses is carried out by a semiconductor temperature meter. The temperature of the minced meat in the cutter is measured and compared by thermal resistance with thermal indication. The number of revolutions of the cutter bowl and the duration of the cutter - with a stopwatch or digital tachometers.
Temperature control in the raw materials, injection shops, in the precipitation, drying and finished products chambers is carried out with liquid glass (non-mercury), alcohol thermometers in accordance with GOST 28498-9 with a scale of division from to 1 ° C.
Control of the relative air humidity in the sedimentation chamber, dryers, storage rooms for finished products should be carried out by psychrometers, aspiration hygrometers and metrological hygrographs.
In automatic heat chambers, temperature and humidity control is carried out by automatic potentiometers or electronic bridges, which must comply with the requirements set out in GOST 22261-82, GOST 9999-79.
The speed of air movement in sedimentary, thermal chambers, dryers is measured by anemometers.
The weighing of raw materials during salting and the preparation of recipes for spices is carried out on general-purpose scales in accordance with GOST 23676-79, GOST 144-68 or weighing batchers in accordance with GOST 24619-81.
Control dosage of sodium nitrite solution during salting of raw materials or preparation of minced meat is carried out according to its mass fraction in the finished product. It is recommended to use measured plastic or volumetric (non-dimensional) stainless steel mugs for dosing sodium nitrite solution when salting meat or preparing minced meat.
It is possible to recommend replacing the sodium nitrite solution with a special salt with sodium nitrite in various concentrations (1.5%, 3%, etc.).
At the end of the technological process, the sausage is checked organoleptically, rejected not meeting the quality requirements of TU. Sausages with manufacturing defects (with gray spots, voids, etc.) are sent to the production of boiled-smoked, semi-smoked sausages of the first grade in an amount of up to 3% by weight of raw materials, in excess of the recipe in accordance with the current regulatory and technical documentation. The rules for sampling and preparing them for testing, test methods, frequency of quality control are carried out with the requirements of TU for these types of products.

The catalog of the 2019 online exhibition presents sausage producers in Russia... The list includes 180 factories-suppliers of its own brand. Own production, prices directly from suppliers. Companies that have received recognition from business and consumer representatives:

• Mikoyanovskiy meat-packing plant.
• "Cherkizovsky Meat Processing Plant".
• "Dmitrovskie sausages".
• Combine "Ostankino".
• "Yegoryevskaya sausage and gastronomic factory", etc.

Popular sausages - doctor's, boiled, dairy, smoked, sausages, cervelat, ham, sausages, etc. Products are made from pork, beef, chicken. Delicacies are also made from rare varieties meat - venison, bear meat, dog meat, etc. The assortment is expanding. Products comply with GOST.

Domestic enterprises switch to Russian suppliers of raw meat. The industry overcame the troubles of 2014-2016. There has been an increase in production and consumption, while imports of sausages are declining. Companies cut costs, set automatic equipment master the latest technologies.

Addresses, mail and phone numbers are placed on the company pages in the contacts tab. Sale of sausages in bulk in Moscow, Moscow region and regions. Delivery to the regions. We offer cooperation to dealers, discounts and promotions. To download a price list, buy goods in bulk - contact the manager of the organization on the website.

MINISTRY OF EDUCATION OF UKRAINE

Ternopil Academy of National Economy

Vinnytsia branch

TEST

from discipline

"System of technologies"

on the topic:

"Production of sausages"

2nd year student

Specialties "Finance"

Group 12 - F

Andrey's beauties

Teacher

Kozlovsky V.A.

Vinnytsia

year 2000

Introduction

Chapter І. WITH raw materials and materials for production

sausages

1.1. Meat raw materials and types of meat

1.3. Offal

1.4. Fat raw materials

1.6. Protein stabilizers

1.7. Milk and dairy products

1.8. Eggs and products from them

1.9. Flour products

1.10. Spices

1.11. Garlic and onion

1.12. Cognac and Madeira

1.13. curing ingredients

Chapter ІІ.

production

2.1. Substances that improve the taste of sausages

2.2. Substances used as additional sources of protein

2.3. Substances inhibiting fat oxidation

Chapter ІІІ. Preparation of raw materials and casings for

sausage production

3.1. Chopping meat

3.2. Mixing

3.3. Stuffing minced meat into casings or molds

3.4. Draft of loaves

Chapter IV ... Heat treatment of sausages

4.1. Preservative effect of smoke

4.2. Changing meat products during smoking

4.3. Heat treatment methods

4.4. Drying of sausages

List of sources and used literature

Introduction

Technology - the science of the most effective ways industrial production goods. The choice of production technology is influenced by many factors: type of product, volume of production, type of raw material, level of specialization and cooperation, type of fuel and energy resources and a number of other factors.

The set of technologies used in the national economy form unified technological complex, which is divided into production and non-production sphere.

Technological process - it is a logical sequence of labor or other actions of workers, as a result of which finished products are formed from initial materials (raw materials). The technological process consists of stages, which are: procurement, processing and assembly.

Each stage consists of smaller particles: elements, which are divided into: main, intermediate, final.

The main element is a technological operation completed by an employee or a team at one workplace with a constant set of items and means of labor.

Technological operations are divided into installations - these are parts of an operation performed with one fixed workpiece (raw materials, parts). For one setup m. B. 2 - 3 positions.

Technological transition - this is a change in shape with an unchanged mode for one position and consists of: working and idling. Moreover, there is auxiliary transition - actions of the employee, not related to changing the material, but to replace the material, cleaning the workplace, etc.

Consider the technology for the production of sausages and feel the sequence of actions of workers and mechanisms to obtain a finished product.

Sausages and smoked meats occupy a large share in the nutrition of the population, and their production is one of the most important in the meat industry.

The production of sausages in industrial and domestic conditions consists of separate technological processes based on different ways impact on raw materials (chemical, physical, microbiological). In this case, thermal processes play an especially important role, since the raw materials used in sausage production are perishable.

The technology for the production of sausages is constantly being improved on the basis of the latest achievements of science and technology.

Chapter І. Raw materials and materials for production

sausages

For the manufacture of sausages, the following raw materials are used: meat, by-products, fatty raw materials, blood, dairy products, eggs and egg products, flour products, mainly starch, a protein stabilizer, ingredients for salting (salt, sugar, sodium nitrite, sodium ascarbine), spices, onions, garlic, brandy and madeira, sausage casings.

In addition, they use smoking preparations, as well as dressings and packaging materials.

1.1. Meat raw materials and types of meat

Sausages are prepared mainly from beef and pork, and some types are made from offal and meat from small ruminants, buffaloes, camels, deer, horses, rabbits, poultry and game.

Lamb it is used much less frequently and only for the production of lamb sausages, which is explained by its specific taste and high melting point of lamb fat.

Meat for the production of sausages d. B. obtained from healthy animals. In some cases, with the permission of the veterinary supervision, you can use conditionally fit meat.

According to veterinary and sanitary rules conditionally fit meat and offal neutralized by boiling in open boilers for 3 hours (from the beginning of boiling of water in the boiler), and in closed - at steam pressure 14.7 x 10 4 Pa during 2,5 hours.

The meat is considered to be rendered harmless if the temperature inside the piece has reached at least 80 0 C.

Meat with markings is sent to sausage production, which is applied to carcasses in slaughtering and cutting workshops. Meat is labeled by specialists of veterinary supervision in accordance with the approved instructions and standards. The stigma (marker) contains the fatness category, the abbreviated name of the country, the number of the enterprise and the word "Vetosmotr".

1.1.1. Beef. Beef is obtained from the slaughter of non-castrated bulls (bulls), castrated bulls (oxen), cows, heifers, and gobies.

Meat obtained from the slaughter of buffaloes and sarlykov (yakov ), close to chemical composition and a taste for beef.

By the age of animals, beef is divided into meat of adult cattle - older 3 years and young meat - from 3 months before 3 years.

Beef is distinguished by fatness I and ІІ categories.

Meat of all categories is used for the production of sausages. The color of the beef meat determines the type of finished sausages and depends on the age and type of livestock. The color of individual muscles of the animal is different.

The meat of buffaloes and sarliks ​​is the darkest - red-violet, the meat of bugais is dark red, which is mainly used for raw smoked sausages. The meat of bulls and heifers (light red), calf meat (milky pink) is used for the production of boiled sausages.

1.1.2. Pork. Depending on the processing of carcasses, pork is skinned, without it and partially skinned. Pork in the skin is used mainly for the production of pigs and bacon, pork without skin and partially skinned - for sausages.

Piglet meat, depending on the weight and fatness, is divided into two categories. Depending on age and body condition, the color changes from milky pink to dark red in adult pigs.

1.1.3. Lamb and goat meat. Depending on their fatness, they are also divided into two categories and skinny. Colour goat meat lighter than lamb. Meat wild goats used along with mutton and goat meat ; from meat pets it is darker in color.

1.1.4. horsemeat . It is used to make horse sausages.

1.1.5. Camel meat. It is used in the manufacture horse sausages as well as horse meat. Depending on fatness, it is divided І and ІІ category, as well as young meat up to 4 years.

1.1.6. Deer meat. It is throughout the nutritional value is not inferior to beef and is used for the production of high quality deer sausages. Venison carcass mass 30 - 40 kg.

1.2. Thermal state of meat

According to the thermal state, the meat can be hot, cooled, chilled, ice cream and thawed.

1.2.1. Hot steamed meat. This includes meat that has not lost its animal warmth and has a reaction close to neutral. The temperature of hot-steamed meat thicker than muscles is close to 37 ºС . In hot-steam form, use only beef. It is recommended that from the moment of slaughter to the beginning of deboning, no more than 4 hours Hot pair meat is the best raw material for the production of sausages and cooked sausages, providing a high yield and good product quality.

1.2.2. Chilled meat. Steamed meat through 12 h. after slaughter cooled down in natural conditions or ventilated refrigerated rooms to the ambient temperature is considered cooled down. This makes the surface of the meat dry. The temperature in the thickness of the muscles of the cooled meat should not be higher 25 0 C . Almost the temperature is 12 – 15 ºС and fluctuates depending on the ambient temperature.

The cooled meat cannot be used as hot-steam, as its water-holding capacity is lower. It is less persistent than steamed or chilled.

1.2.3. Chilled meat. Chilled meat is considered to be subjected to special heat treatment in cooling chambers. Its temperature in the thickness of the muscles near the bone is from 0 before 4 ºС , the reaction is slightly acidic. Chilled meat is a good raw material for sausage production.

In addition to these types of meat, in practice, there is supercooled meat - meat with a temperature in the thickness of the muscles - 1.5 and not lower - 3 ºС . Supercooled meat makes it possible to preserve the quality of chilled meat and significantly increase the radius of delivery to its places of consumption and industrial processing.

1.2.4. Frozen meat - meat that has been frozen and needs to be thawed is ice cream. Such meat should have a temperature not higher than – 6 ºС and possess characteristic features solid body - elasticity of form.

Defrosted meat - frozen meat after thawing to a temperature in the thickness of the muscles 1 ºС . Due to the irreversibility of the physicochemical processes occurring in meat proteins, the water absorption capacity of meat decreases during defrosting, it loses nutritiously valuable meat juice. Therefore, defrosted meat is a worse raw material for the production of sausages than hot-steamed or chilled meat.

1.3. Offal

Meat food products, with the exception of meat carcasses, obtained from the slaughter of livestock, are offal. All of them are used in sausage production. ... By the type of animal, by-products are subdivided into beef, pork and lamb (goat). According to the anatomical features and the type of tissues, they are distinguished pulp, meat and bone, slimy and woolly offal.

By nutritional value, gustatory and culinary merits, by-products are divided into two categories.

K I the categories of offal include: liver, tongues, kidneys, brains, cuts of meat, heart, diaphragm, meat and bone tails (beef and lamb), beef udders, cuts of meat from the tongues.

In ІІ the category includes: scars (beef and lamb), pork stomachs, kaltyks, meat of the esophagus, abomasum (beef and lamb), pork tails, lungs, beef heads (without skin, without tongues and brains), pork and lamb heads (in the skin without languages ​​and brains), trachea, spleen, summer (beef and lamb), fetlock, beef, pork and lamb legs, beef lips, beef and pork ears. (page 8)

Before using by-products in sausage production, they must be processed and meet certain requirements specific to each type of by-products.

1.3.1. Liver – freed from external blood vessels, lymph nodes, gallbladder with ducts. The liver, unlike other offal, has a bitter taste and is not capable of swelling. Chopped boiled liver retains fat well, so it used in the manufacture of high-grade liver sausages and pates. It gives the products a peculiar pleasant aroma and taste. The mass of the liver of cattle is 7 - 10 kg, of pigs - 2 - 3 kg, of sheep - 1 - 2 kg.

1.3.2. Languages – freed from fat, sublingual muscle tissue, lymph nodes, larynx, hyoid bone, mucus and blood. Tongues can be with holy mucous membrane (skin). They are usually used boiled, cut into small pieces. of various shapes, which give sausage products a distinctive cut and a pleasant taste.

1.3.3. Brain – intact, without damaging the shell, bloodless. Brains have a delicate texture and high nutritional value. Used to make liver sausages, pates and some types of sausages.

1.3.4. Beef udder – defatted, removed the remnants of the skin, hair, rinsed from the remnants of dirt and milk. Do not use raw. Boiled udders are used for making pies and brawn. Cut into pieces, it gives sausage products a characteristic cross-sectional appearance.

1.3.5. Heart – defatted, cut lengthwise, cleaned of blood clots of protruding blood vessels and films well rinsed from the inside and outside... The heart has deep, elastic, dark-colored muscle tissue. Used for certain types of liverwurst and boiled sausages.

1.3.6. Beef and lamb scars – degreased, thoroughly cleaned of dirt, mucous membranes, fringes and rinsed well. They are used for liver sausages, blood sausages and brawn, as well as for making rolls.

1.3.7. Meat trim – freed from dirt, blood clots, remnants of skin, hair, well washed,

1.3.8. Diaphragm - freed from dirt, bruises, hair and rinsed thoroughly. The diaphragm contains many connective tissues.

It is used for the production of cooked sausages ІІ varieties in quantities established by approved recipes.

1.3.9. Cuts of meat from the tongues – freed from blood residues, separated from the larynx, used for the production of cooked and liver sausages.

1.3.10. Beef tails and pork tails – freed from dirt, bruises, skin and hair residues and rinsed thoroughly,

1.3.11. Esophagus and kaltyki meat – cleaned of mucus and dirt and rinsed thoroughly. After cooking it is used for liver and blood sausages.

1.3. 12. Lungs and trachea – washed out of mucus and blood. The color of the lungs is light pink or grayish pink without painful changes. The lungs have a specific spongy structure, contain a lot of connective tissue, and when cooked, abundantly retain fat. Used for liver sausages.

1.3.13. Spleen- thoroughly washed, the color of the spleen is dark red with a bluish tinge. They are used for the preparation of medicinal food products in the form of pates and liver sausages.

1.3.14. Beef abomasums, pork stomachs, beef summer – thoroughly cleaned of mucous membranes and impurities, rinsed well. Their color is grayish pink. Used for liver sausages, blood sausages and brawn. Pork stomachs are defatted and used as a wrapper for brawn.

1.3.15. Beef, pork, lamb heads – without skin and tongues, cut into two longitudinal parts, washed from the inside, inside and outside. The head meat has sufficient viscosity. They are used in the production of boiled and semi-smoked sausages.

1.3.16. Pork legs, fetlock (beef) - slightly pink, yellowish, thoroughly cleaned of carbon deposits and residues of bristles and hair. Horn shoes removed, rinsed well, used for the production of brawn.

1.3.17. Beef and pork ears – grayish, yellowish brown color. Thoroughly cleaned of hair, after opal, cleaned of the remnants of burnt hair, epidermis, rinsed well on both sides, used for the production of brawn.

1.3.18. Beef lips – well washed, cleaned of hair, after opal cleaned of carbon deposits, used for the production of brawn and liver sausages.

1.4. Fat raw materials

The amount of fatty raw materials changes with the moment of slaughter of the animal under the influence of a fat-breaking enzyme (lipase), moisture and protein substances. The degree of change in animal raw materials depends on the duration and temperature of storage, on the presence of muscle tissue in it. When storing fat, the acid value increases.

Fats are stored frozen, and pork fat is also stored in salted form.

1.4.1. Pork fat is subcutaneous fat with or without skin.

According to the consistency (density), fat is distinguished hard, semi-hard, soft, buttery. The consistency of bacon depends on the breed of pigs and the type of feed.

For the production of sausages, bacon is not used, rancid, salted, with increased acidity of fat, yellowing during the cooking test (boiling in boiling water for 1 - 2 minutes)

The fat yield depends on the fatness of pigs and is 26% for fatty and 16% for meat pork to the mass of pork on the bones. Fat obtained from fatty pork contains (in%): fat 94, protein 1.2, moisture 4.8, and from meat pork fat 92.4, protein 1.5 and moisture 6.1%.

1.4.2. Pork brisket. This is the abdominal part, from which the ribs with adjacent muscle tissue and the peritoneum are separated by the nipples. Edges and fringes must be cleaned used for the production of cooked sausages.

1.4.3. Internal pork fat used for the production of wieners, sausages and liverwurst sausages.

1.4.4. Raw beef fat. Such fat in a cooled state has a dense, solid consistency and a light yellow color due to the content in it pigments of carotene and xanthophyll. In the production of sausages, sausages and liverwurst sausages, subcutaneous beef fat and internal rendered beef fat are used.

1.4.5. Raw lamb fat. It is subdivided into subcutaneous and fat tail. Fat tail fat deposited at the root of the tail of fat-tailed sheep on both sides of the end of the caudal vertebrae. In fat-tailed sheep, tail fat is deposited along the entire length of the tail consisting of 15 – 24 vertebrae. Fat for sausages is used in crushed pieces. The melting point of melted lamb fat is 44 - 55 ° C, fat tail 34 - 44 ° C.

The blood of farm animals is a source of complete proteins. Blood contains 18 - 19% protein , in which there are all irreplaceable amino acids. Not all blood proteins are the same in terms of their value, since the amino acid composition is different.

Hemoglobin is not a complete protein because it does not contain an essential amino acid - isoleucine. Therefore, blood corpuscles are less valuable than plasma proteins.

Blood proteins (serum) equal to meat proteins (95 – 97%) and are almost completely absorbed.

In addition, blood contains carbohydrates, fatty substances, mineral salts, vitamins, enzymes, hormones and other biologically active substances, necessary for the normal functioning of the body.

According to the amino acid composition, 100 g of protein in meat, blood or milk can almost completely meet the daily requirement for all essential amino acids, except for isoleucine.

Whole blood is used for the production of blood sausages, brawn, and canned food.

Proposed Institute of Nutrition of the Academy of Medical Sciences so-called protein fortifier in amino acid composition is equivalent to meat. Despite the relatively low blood content of the protein fortifier (15% blood and 85% skim milk) , it has a rather dark color, which limits its use for making cooked sausages.

In the production of cooked sausages, a hemoglobin preparation is used to obtain a more intense and persistent color of these products, especially those containing a lot of pork, as well as to enrich them with proteins.

1.6. Protein stabilizers

Protein stabilizer –product used in the production of cooked and liver sausages to increase the use of protein raw materials. Stabilizers are added when grinding minced meat in a cutter in an amount up to 10% of the mass of raw materials.

Protein stabilizers prepared from pork skin or from veins and sinews obtained from deboning pork and beef, as well as from beef lips.

1.6.1. Pork skin – it is obtained in sausage shops when cutting chilled or defrosted pork. The skin must be freed of any grease and bristle residues and rinsed thoroughly.

Pork skins are used raw or cooked. Raw pork skin, clean and fat-free, is moistened with water and grinded on a top through a grid with holes 2-3 mm in diameter. The yield of protein stabilizer from pork skin to the mass of raw materials is 130%.

1.6.2. Pork and beef veins – they are obtained from deboning and trimming of pork and beef carcasses. The output of the protein stabilizer from the veins is 120% by weight of the raw material.

1.6.3. Beef lips – the yield of this protein stabilizer to the mass of raw materials is 130%.

1.7. Milk and dairy products

1.7.1. Milk and dairy products are used in the production of sausages in order to improve the taste, for the production of dietary meat products and partial replacement of meat raw materials. These include: whole natural skim dry milk, fresh and dry cream, fresh and canned milk protein and cow butter.

1.7.2. In sausage production, cow butter is used unsalted, salted with the addition of table salt 1.5%, Vologda and amateur butter.

1.8. Eggs and products from them

These include: eggs, egg melange (ice cream) and egg powder (dried melange). They are used for the production of various sausages as an astringent.

1.9. Flour products.

To increase the viscosity and water-holding capacity of minced meat of some types of boiled and liver sausages, the following are used: potato starch, wheat, rice, corn and wheat flour.

1.9.1. Starch. Potato starch subdivided into four varieties: extra, higher, first, second. In sausage production, starch is used not lower than І varieties.

1.9.2. Wheat starch, there are three varieties: extra , first second. In sausage production it is used not less than І varieties.

1.9.3. Corn starch for sausage production is used for the highest and І varieties.

1.9.4. Rice starch is used higher and І varieties.

1.9.5. Wheat flour is applied І and ІІ varieties.

1.10. Spices

Spices are added to sausages to give them a specific aroma and taste. Spices are herbal products. Their distinctive feature is content of essential oils. Spices include: pepper (black, white, allspice, red), nutmeg, cardamom, coriander, cinnamon, caraway seeds, pistachios, bay leaves and a number of others.

In practice, they often use mixtures of spices, extracts of spices in the form of oils of three types. Negative feature of extracts - great volatility.

1.11. Garlic and onion

Bulbous plants containing essential oils, are used to create a bouquet of smell and taste of sausages.

These include: fresh garlic, canned garlic, onions, as well as their powders in dry dried form.

1.12. Cognac and Madeira

Cognac - an alcoholic drink with a specific bouquet and taste, made from cognac alcohol, aged for a long time in oak barrels, and sugar syrup.

Madera is a strong wine with a characteristic aroma from contact with oak staves.

1.13. Curing ingredients

These include: table salt, sodium nitrite, ascorbic acid, sodium ascorbate and sugar. For salting meat in the production of sausages, ingredients are used in crystalline form or in the form of saturated solutions of these salts.

Chapter ІІ. Additives used in sausage

production

Additives - substances that are not provided as mandatory in the recipe, but which are introduced during the production of sausages to improve them - to increase the color intensity, shelf life, better taste and aroma, or to reduce losses during heat treatment. Additives are also used for more rational use raw materials.

Certain requirements are imposed on these substances: they must be allowed by the law in the production food products as harmless to human health and have an effective effect.

All additives used in sausage production, depending on their action and purpose, can be divided into the following groups:

1) increasing the intensity and color stability;

2) increasing the water-holding capacity of meat;

3) improving the taste and aroma of products;

4) used as additional sources of protein;

5) inhibiting fat oxidation;

6) preservatives.

Group I includes: ascorbic acid and its derivatives, i.e. ascorbic acid. isoascorbic acid, ascorbate, sodium isoascorbinate - salt of the isomer of ascorbic acid.

Ascorbic and isoascorbic acids have strong reducing properties. In the production of cooked sausages, ascorbic acid has a great positive effect, but when raw salted products are produced, its effectiveness decreases. But in some cases, the sausage tastes better.

Spent in VNIIMPe studies have shown that adding ascorbate reduces the duration of the roasting process by an average 25% . This made it possible to increase the throughput of the roasting chambers.

In addition to ascorbic acid and its derivatives, they are used to preserve the color of fresh meat. nicotinic acid, which is a vitamin of the "B" group.

The content of nicotinic acid or its amide in the amount of 0.0065% is considered acceptable, since at this concentration both substances are completely harmless. A mixture of ascorbic and nicotinic acids turned out to be more effective.

Increasing the water-holding capacity and bringing it closer to that characteristic of meat is very important in the manufacture of sausages. To do this, use forfates and mixtures thereof. Forfats are recommended to protect fat from oxidation, as well as create obstacles for the addition of water, they do not impair the taste of products.

2.1. Substances that improve the taste of sausages

To improve the taste of sausages, the sodium salt of glutamic acid is used. As a result of numerous studies, it has been established. that only with the introduction of about 0.05 - 0.2% of this substance is the corresponding effect obtained.

2.2. Substances used as additional

protein sources

At present, world science pays great attention to the problem of finding new sources of protein. Today, blood constituents are used - plasma and serum, as well as skim milk and casein.

2.3. Substances inhibiting fat oxidation

These substances increase the ability of long-term storage of products from oxidation by atmospheric oxygen, and their value decreases due to the accumulation of toxic substances. The commercial quality of fats deteriorates, the product turns yellow and becomes bad smell and smack.

To prevent fat oxidation, antioxidants are used: tocopherol and its derivatives (vitamin E).

Preservatives - this is chemical substances used to slow down or prevent unwanted changes in foods of biological origin, called microorganisms - bacteria, molds, yeast in order to increase their stability during storage.

In sausage production, sorbic acid and its salts are used: sodium and potassium.

Chapter ІІІ. Preparation of raw materials and casings for

sausage production

For all types of sausage products, the preparation of raw materials - meat and offal, as well as the preparation of casings is first carried out.

Meat preparation includes: carcass cutting, deboning, trimming and sorting.

After hanging the half carcasses on the hanging track, they are immediately dismembered with a knife. Boning - it is the separation of meat from bones. This is usually done by hand and is the most backward cutting operation in terms of mechanization.

Zhilovka - an operation to isolate tendons, large films, cartilage, and other joints of muscles and bones.

Shells come to the shop already processed, high-quality, without purulent acne and worm larvae, without tears and cleared of fat. The preparation of the casings is carried out in a special room, where the contents in the intestines are removed and thoroughly washed.

For sausages, kishi of all types of animals are used, which are killed for the production of meat, as well as films - casings of the chemical industry.

3.1. Chopping meat

In the production of sausages, before salting, they are subjected to preliminary grinding. After salting, it is again crushed more finely with special tops. The degree of mincing of meat on the grinder is determined by the size of the grid holes and the number of cutting parts. In the production of smoked sausages, grinding meat on a wolf is undesirable, therefore, other methods are used.

Secondary grinding of meat products with spices, additives and other components provided by the technology is a very important process in the production of sausages, small sausages, cooked and liver sausages, as well as meat loaves and pates. In the production of these sausages, a very high degree of grinding is required, which ensures uniformity of the structure, uniform mixing, high stickiness, viscosity and water-holding capacity of the minced meat. For this, use cutters and continuous action machines for finely chopping meat, the duration of the chopping depends on the degree of chopping of the muscle fibers.

If the temperature rises during the cutting process, the protein binding base can be denatured and destroyed, and the increase in unprotected fat dispersion promotes fat separation during smoking and cooking. Therefore, it is very important to prevent overheating here. to avoid adding ice.

In this respect, the cutter is of particular interest. "Razant" firms "Seidelman", the knife shaft of which rotates at a speed of up to 4000 rpm Many models of cutters grind frozen meat, including frozen meat in blocks, without preliminary grinding on a top. In the production of uncooked smoked sausages, many meat processing plants switched to grinding frozen meat in such cutters, bypassing the grinder, reducing the time for grinding meat in the technological process.

Modern cutters are highly mechanized, equipped with devices and devices for mechanical loading and unloading of meat, dosing water and brine, to control the duration and quality of chopping, the number of revolutions of the knife shaft, bowl, etc.

Today, continuous action machines are widely used for fine grinding of meat: emulsifiers, microcutters, colloid mills and other equipment.

But cutters are simultaneously chopping and mixing machines, they can end the mince preparation process for most boiled, smoked, semi-smoked and liverworm products. Each machine has its own advantages and disadvantages.

During 1995 - 1999, many complexes appeared that produce minced meat, mix, stuff the minced meat into casings and molds, and also perform heat treatment. These complexes are stationary, wheeled and tracked. With the development of farming and entrepreneurship in Ukraine, these complexes will gradually oust their ancestors.

3.2. Mixing

The purpose of mixing is to evenly distribute well-bonded component parts minced meat in accordance with the recipe for this type of sausage. The mixing time depends on the type of sausage. Mixing the minced meat in the mixer for cooked sausages (in the absence of a cutter) requires more time than for semi-smoked ones; the larger the particles, the shorter the duration of their mixing.

Preparation of structurally homogeneous minced meat of cooked sausages, frankfurters, small sausages, etc. ends in a cutter or continuous grinder. With high-quality mixing, the water-holding capacity of the minced meat increases, which helps to reduce weight loss during heat treatment. In addition, the kobasa has a more elastic and plastic consistency.

Currently widely used vacuumization of minced meat in the production of all types of sausages. Vacuuming is carried out on vacuumizers, vacuum cutters, mixers and syringes.

Works VNIIMPa it has been proven that it is more expedient to evacuate at the last stage, that is, when stuffing the minced meat into the casing.

3.3. Stuffing minced meat into casings or molds

For stuffing minced meat into casings or forms, special machines are used - syringes that supply minced meat under pressure. Stuffing sausages are also stuffed by hand. In recent years, vacuum fillers for filling boiled and semi-smoked sausages have been widely used.

In the production of raw smoked sausages, the most advanced system for vacuuming minced meat on a Kremer-Grebe line. In this line the minced meat from the cutter-mixer is reloaded into a vacuum-press, which serves to fill the mobile cylinders with minced meat and to evacuate it. Air suction from minced meat during vacuuming ensures high quality of sausages. For many years, hydraulic fillers have been widely used, which are suitable for all types of minced meat.

For injecting piece sausages, metering hydraulic syringes are used - automatic machines. with a capacity of 50 and 80 liters. Minced meat is dispensed on such syringes by volume or length of the loaf; in the latter case, m. b. only strictly calibrated artificial casing is used.

With the growth of scientific and technological progress and the introduction of computerized and programmed machines, the production of sausages has become highly productive, and with a minimum number of staff. Ukraine, which is in such a deep economic crisis, cannot yet acquire such expensive equipment.

3.4. Draft of loaves

Draft - This is the process of holding the loaves, sprinkled into the shell, in a suspended state. Depending on the duration, the draft is distinguished short-term (2 - 4 hours) for semi-smoked sausages and long-term (1 - 4 days for boiled - smoked, 5 - 7 days for uncooked smoked sausages).

Smoked sausages before smoking, and semi-smoked sausages before frying (smoked at high temperatures) are subjected to sediment.

In the process of sedimentation, the minced meat thickens and ripens, its color develops, and the shell is also dried. The sediment of semi-smoked sausages is recommended for 2 - 4 hours at a temperature of 8 0 С, boiled - smoked 1 - 2 days at 8 0 С, uncooked smoked 5 - 7 days at 2 - 4 0 С and a relative air humidity of 85 - 90%.

Sediment chambers for smoking sausages are equipped with batteries to avoid increased air circulation, since excessive drying of the casing can lead to the formation of a compacted layer on the surface of the loaf, which will make it difficult to extract moisture from its central part during subsequent processing.

When manufacturing on flow-mechanized lines, as well as excluding from the technological process of preparation of preliminary salting, the duration of sedimentation of semi-smoked and cooked-smoked sausages increases to 24 and 96 hours, respectively, at a temperature of 4 ° C.

Chapter IV ... Heat treatment of sausages

products

Smoking is understood to mean the effect on food of volatile substances of smoke generated during incomplete combustion of wood.

During the salting process, the structure of muscle tissue changes, as a result of which it becomes more perceptive for the substances contained in the smoke. Depending on the temperature at which the process is carried out, a distinction is made between roasting, hot and cold smoking.

Short-term smoking at a relatively high temperature (80 - 110 0 С) for 30 - 150 minutes is called roasting in many countries of the world.

Roasting is used in the production of boiled sausages, frankfurters, small sausages and semi-smoked sausages, which are smoked at 80 - 95 0 С for 6 - 12 hours (depending on the weight and thickness of the product) until the inside of the product reaches 68 - 72 0 С.

During the frying process, the constituent parts of the smoke can penetrate only into the shell and surface layers of the minced meat. After hot smoking at 30 - 50 0 С during 2 - 48 h products are boiled or already cooked products are smoked - semi-smoked and cooked - smoked sausages.

With the cold method of smoking (18 - 22 0 С), the duration of the process ranges from 1 to 3 days. After cold smoking, the sausage is dried.

4.1. Preservative effect of smoke.

Smoke is a mixture of products of incomplete combustion of wood, consisting of the smallest solid particles, water vapor and gases. Among the products of thermal decomposition of wood, there are more than 200 various substances. Smoke contains: low molecular weight acids (formic and acetic), phenols (phenol, acetone, guaiacol), carbonate compounds.

Increasing the resistance of sausages and other meat products during smoking is based on the preserving, bactericidal effect of high-boiling acids and phenols, drying of products, tanning of protein substances, as well as exposure to high temperatures (hot smoking).

Smoking reduces bacterial contamination, especially on the surface of the product, and prevents fat oxidation. Burning off bacteria depends on the density of the smoke and the temperature; fluctuations in air humidity have little effect. It was found that at a higher temperature the dying off of microbes proceeds at a higher rate.

In addition to the preservative effect of smoke, the storage stability of smoked meat products is achieved by the fact that part of the water is taken away.

4.2. Changing meat products during smoking

In the process of smoking, a reaction occurs between the functional groups of proteins and individual constituents of the smoke. The interaction of smoke components with the constituent parts of meat is evidenced by the formation of new substances during the smoking process that affect the taste and aroma of smoked meat products. In addition to the volatile substances contained in the smoke, sausages emit ammonia, hydrogen sulfide and methylamine. During the smoking process, phenols and aldehydes accumulate in meat products, which accumulate intensively in the first 24 hours and have antioxidant effects.

The influence of different types of firewood on the quality of smoked sausage is very great, both in terms of the accumulation of phenols, and in terms of smell and taste.

Presence in smoke benzpyrene, which contributes to the development of oncological diseases has led to the use of smoking preparations for smokeless smoking.

VNIIMPom smoking preparations developed VNIIMP and VNIIMP - 1, which are made from pure chemical compounds. The technology for using the drug is very simple, they are added to a cutter or mixer in a certain proportion. which facilitates mechanization and automation of heat treatment of sausages and contributes to the creation of mechanized flow lines.

When using smoking preparations, the heat treatment of cooked sausages practically does not differ from that with the use of smoke. Smoke liquid is currently used very widely. MINKH. The products are then subjected to conventional heat treatment: boiled and semi-smoked sausages, sausages.

4.3. Heat treatment methods

Heat treatment is carried out in order to bring the raw meat product to a state in which it can be eaten without additional heating. and also to increase its storage stability. As a result of physical and chemical changes occurring during heat treatment, meat products acquire a specific taste, smell, color and consistency. Heat treatment is carried out different ways: blanching, boiling, frying, baking.

Cooking food carried out in water, broth, milk, saturated steam or humid air.

Under frying and baking means heating a product in an atmosphere of heated air without adding water or other liquid containing water (broth, milk, sauce).

In sausage production, cooking is the main method of heat treatment. Frying is used in the manufacture of Ukrainian fried sausages.

Heat treatment destroys most of the vegetative forms of microorganisms, 99% of microbes.

4.4. Drying of sausages

Drying - dehydration of sausages by evaporation of water, which increases their stability during storage. The safety of sausages is in direct proportion to the degree of dehydration of the product.

With the development of the use of cold, this method of increasing the stability of sausages loses its original significance, however, the demand for relatively dry sausages is still quite large. This is primarily due to their taste and the inability to use cold in some cases. The advantage of drying is a significant reduction in weight and volume of products. Lean meat containing about 25% dry matter and 75% water, when completely dried it will lose about 75% the original volume.

However, dehydration in any conditions cannot cause the death of microorganisms. intensive dying off of microorganisms is observed when storing sausage meat, dried to a moisture content of 25%, under vacuum in a sealed can. In sausage production, drying is always preceded by an ambassador and smoking or one ambassador. As the sausage dehydrates, the drying speed decreases.

conclusions

The rapid increase in labor productivity in the systems of technological processes due to the improvement of equipment makes its own adjustments to the economic life of society. The sequence of labor or other actions of workers or equipment is carefully studied by economic specialists in order to correctly assess the cost of wages. Chronometric studies of all components of the technological process are being done. Implementation into production the latest technologies and equipment are forced to revise the norms of time and remuneration of workers.

Each stage, element, operation, position, various transitions from one action of an employee to another in the technological process of any branch of the national economy change depending on the degree of introduction of new technologies.

The intellectual load on each worker is growing, requiring training in the use of new equipment and technology systems. Therefore, there is a great shortage of specialists who must train a new type of workers in training centers in the new market conditions. Severe consequences for enterprises that have purchased expensive equipment and do not have experience and knowledge of its operation, which causes long downtime and frequent breakdowns.

The conditions of a market economy require obtaining a finished product of high quality, which will ensure the competitiveness of products in the world market with least cost and the greatest economic effect. Therefore, it is very important to have specialists first, and only then equipment. Structural changes in all sectors of the national economy and the introduction of the latest achievements of science and technology will bring economic instability into a balance that will ensure an increase in the standard of living of society.

List of sources and used literature:

1. Babin GV Features of the production of uncooked smoked sausages. - M .: TSINTIPishcheprom. - 1964 .-- S. 58 - 60.

2. Volovinskaya V., Gorbatov V., Krylova L. About smokeless smoking of products. - M .: "Meat Industry of the USSR". 1963. - No. 3. - S. 49 - 52.

3. Gnoevoy P., Malyutin P., Lavrova L. Mechanization of heat treatment of sausage products. - M .: "Meat Industry of the USSR". 1961. - No. 3. - S. 13 - 15.

4. Gurvits V., Kaukhcheshvili E., Prishedko N. Grinding of meat at low temperatures... - M .: "Meat Industry of the USSR". 1968. - No. 3. - S. 6 - 12.

5. Kazakov AM Microbiology of meat. - M .: Pishchepromizdat. - 1972.S. 208 - 209.

6. Lavrova LP, Krylova VV Technology of sausage products. - M .: "Food Industry". - 1975 .-- S. 4 - 30, 139 - 151, 154 - 157, 177 - 181.

7. Morozov VI Improvement of liver sausages production. - M .: TSINTIPishcheprom. - 1987 .-- S. 31 - 32.

The test was completed by a 2nd year student

Lavrova L.P., Krylova V.V. technology of sausages. - M .: "Food Industry". - 1975 .-- S. 49.

Lavrova L.P., Krylova V.V. technology of sausages. - M .: "Food Industry". - 1975 .-- p. 146.

Gnoevoy P., Malyutin P. Lavrova L. Mechanization of heat treatment of sausage products. - M .: Meat industry of the USSR. - 1961. - No. 3. - S. 13.

Lavrova L.P., Krylova V.V. Technology of sausages. - M .: "Food Industry". - 1975 .-- S. 149.

Volovinskaya V., Gorbatov V., Krylova L. About smokeless cooking of products. - M .: "Meat Industry of the USSR". - 1963. - No. 3. - P. 51.

Lavrova LP, Krylova VV Technology of Sausage Products. – 1975. – M .: "Food Industry". P.151.