Txhais: Nqaij yog hauv av, tws los yog emulsified rau hauv cov nqaij (cov nqaij diced, minced nqaij los yog nws cov tebchaw) thiab ntxiv seasonings, spices los yog fillers, ntim rau hauv casings, thiab ces ci, steamed, smoked thiab fermented, ziab thiab lwm yam txheej txheem ua los ntawm cov nqaij. cov khoom.
1. Kev faib tawm:
Ø Fresh sausage
Ø Raw smoked sausage
Ø Siav smoked hnyuv ntxwm
Qhuav thiab semi-qhuav sausages
2, General processing technology:
3, cov ntsiab lus thev naus laus zis:
① Cov ntaub ntawv nyoos tuaj yeem xaiv nqaij npuas, nqaij nyug, mutton, luav, nqaij qaib, ntses thiab viscera;
② Salting npaj yog sib tov ntawm ntsev, sodium nitrite thiab polyphosphate;
③ Rog thiab nqaij ntshiv yog sib cais ntawm 2 ± ℃ curing 24-72 teev;
④ Ua tib zoo saib xyuas cov khoom sib txuas ntxiv thiab ua kom tsis muaj qhov kub thiab txias thaum txiav;
⑤ Lub kaw lus kaw ntom ntom tsis muaj qhov sib txawv, ntau yam knotting;
Lub ci kub yog tswj ntawm 70 ℃, 10-60 feeb;
Qhov kub kub yog tswj ntawm 80-85 ° C, thiab qhov nruab nrab kub ntawm cov khoom yog siab tshaj 72 ° C thaum kawg;
⑧ Kev haus luam yeeb kub 50-85 ℃, 10 feeb mus rau 24 teev;
⑨ Txias ntawm 10-15 ℃ thiab khaws cia ntawm 0-7 ℃.
4. Ham sausage:
Nrog rau cov tsiaj nyeg tshiab los yog khov, nqaij qaib, ntses ua cov khoom siv tseem ceeb, los ntawm kev xaiv, chopping rau hauv lub casing, kub kub, kub siab sterilization ua ntawm emulsified hnyuv ntxwm.
5. fermented hnyuv ntxwm:
Hais txog minced nqaij thiab tsiaj rog sib xyaw nrog qab zib, ntsev, pib thiab txuj lom, ces ncuav rau hauv lub casing, thiab ua los ntawm microbial fermentation nrog ruaj microbial yam ntxwv thiab raug fermentation tsw ntawm hnyuv khoom.
① Cov yam ntxwv ntawm fermented hnyuv ntxwm:
Ø Cov khoom raug khaws cia thiab thauj ntawm chav tsev kub;
Ø Noj ncaj qha tsis ua noj;
Ø Kev tsim ntawm cov txheej txheem hlais gel;
Kev nyab xeeb siab thiab ruaj khov ntawm cov khoom.
② Kev faib tawm ntawm fermented hnyuv ntxwm:
v Qhuav thiab semi-dry sausage
· Semi-qhuav hnyuv ntxwm
Raws li qhov kev txiav txim ntawm cov kab mob, PH tus nqi ntawm cov nqaij hauv av nce mus txog qis dua 5.3, thiab 15% ntawm cov dej raug tshem tawm thaum lub sij hawm kho cua sov thiab kev haus luam yeeb, kom qhov sib piv ntawm cov dej rau cov protein hauv cov khoom tsis pub tshaj 3.7: 1. ntawm cov khoom siv hauv plab.
· Cov hnyuv ntxwm qhuav
Tom qab fermentation ntawm cov kab mob, PH tus nqi ntawm cov nqaij filling mus txog qis dua 5.3, thiab tom qab ntawd qhuav kom tshem tawm 20% -25% ntawm cov dej, kom qhov sib piv ntawm cov dej rau cov protein nyob rau hauv cov khoom tsis pub tshaj 2.3: 1 cov khoom siv hnyuv. .
③ Kev npaj thiab sau cov mince:
Lub pre-fermentation mince tuaj yeem pom tau tias yog qhov sib txawv ntawm cov emulsion system, thiab ob yam yuav tsum tau xav txog:
A, kom ntseeg tau tias cov hnyuv ntxwm yooj yim poob dej thaum lub sijhawm ziab;
B, kom ntseeg tau tias cov nqaij muaj roj ntau.
④ Inoculate pwm los yog poov xab:
Ib qho kev sib cais ntawm cov pwm los yog cov kua dej kab lis kev cai yog txau rau saum npoo ntawm cov hnyuv ntxwm, los yog kev tshem tawm ntawm pwm pib yog npaj thiab cov hnyuv ntxwm yog soaked, qee zaum qhov no tuaj yeem nqa tawm ua ntej ziab tom qab fermentation pib.
⑤ Fermentation:
· Fermentation yog hais txog cov txheej txheem ntawm kev loj hlob thiab cov metabolism ntawm cov kab mob lactic acid hauv cov hnyuv ntxwm, nrog rau cov nqi PH poob sai;
· Cov kab mob lactic acid feem ntau tseem loj tuaj thaum lub sij hawm ziab thiab haus luam yeeb ntawm cov hnyuv ntxwm qhuav;
· Lub fermentation ntawm qhuav fermented sausages yog nqa tawm ib txhij nrog qhuav ntawm thawj cov khoom;
· Enzymes tsim los ntawm microbial metabolism tuaj yeem nyob tau ntev nyob rau hauv cov xwm txheej tshwj xeeb;
Fermentation tuaj yeem suav hais tias yog cov txheej txheem txuas ntxiv uas tshwm sim thoob plaws hauv kev ua cov fermented sausages.
⑥ Qhuav thiab ripening:
· Thaum lub sij hawm ziab ntawm tag nrho cov fermented sausages, yuav tsum tau them nyiaj mloog mus rau tus nqi ntawm cov dej evaporates los ntawm cov hnyuv ntxwm saum npoo kom nws sib npaug ntawm cov dej ntawm cov hnyuv ntxwm sab hauv mus rau saum npoo;
· Cov degree ntawm dryness ntawm ntau hom fermented hnyuv ntxwm txawv heev, uas yog lub ntsiab yam tseem ceeb txiav txim lub cev thiab tshuaj zog thiab sensory zog ntawm cov khoom thiab nws cia kev ua tau zoo.
⑦ Ntim:
Kev ntim khoom yooj yim:
§ Carton
§ Cov ntaub los yog hnab yas
§ Lub tshuab nqus tsev ntim khoom
§ Slicing thiab pre-packing (nqus packing los yog cua txias packing) rau cov muag khoom muag
Post lub sij hawm: Apr-08-2024