Ingcaciso: Inyama iyacolwa, inqunyulwe okanye igalelwe ibe yinyama (inyama ecoliweyo, inyama ecoliweyo okanye imixube yayo) yongezwe iziqholo, izinongo okanye izithambiso, zigalelwe kwiingqekembe, emva koko yokwe, itshiswe, iqhunyiswe, itshiswe, yomiswe nezinye iinkqubo ezenziwe ngenyama. iimveliso.
1. Ukuhlelwa:
Ø Isoseji entsha
Ø Isoseji ekrwada etshayayo
Ø Isoseji ephekiweyo
Iisoseji ezomileyo kunye ne-semi-dried
2, iteknoloji yokulungisa ngokubanzi:
I-3, iindawo zetekhnoloji zokulungisa:
① Izinto ezikrwada zingakhetha inyama yehagu, inyama yenkomo, inyama yegusha, umvundla, inkukhu, intlanzi kunye ne-viscera;
② Ukulungiswa kwetyuwa ngumxube wetyuwa, i-sodium nitrite kunye ne-polyphosphate;
③ Amafutha kunye nenyama ebhityileyo yahlulwe kwi-2 ± ℃ ukunyanga iiyure ezingama-24-72;
④ Nika ingqalelo ekongezeni ulandelelwano lwemathiriyeli kwaye ugcine ubushushu obuphantsi xa unqunqa;
⑤ Inkqubo yokuzalisa iqinile ngaphandle kwe-gap, i-quantitative knotting;
Ubushushu bokubhaka bulawulwa kwi-70 ℃, imizuzu eyi-10-60;
Iqondo lokushisa elibilisayo lilawulwa kwi-80-85 ° C, kwaye izinga lokushisa eliphakathi kwemveliso liphezulu kune-72 ° C ekupheleni;
⑧ Ubushushu bokutshaya 50-85℃, imizuzu eyi-10 ukuya kwiiyure ezingama-24;
⑨ Pholisa kwi-10-15℃ kwaye ugcine kwi-0-7℃.
4. Isoseji yeHam:
Ngemfuyo entsha okanye enomkhenkce, iinkukhu, iintlanzi njengezona zinto ziphambili ekrwada, ngokuchola, ukunqunqa kwi-casing, ubushushu obuphezulu, uxinzelelo oluphezulu lwe-sterilization processing ye-emulsified sausage.
5. Isoseji ebilisiweyo:
Kubhekiselwa kwinyama ecoliweyo kunye namafutha ezilwanyana axutywe neswekile, ityuwa, umqalisi kunye neziqholo, emva koko ugalelwe kwi-casing, kwaye yenziwe yi-microbial fermentation eneempawu ezizinzileyo ze-microbial kunye nencasa yokuvubela eqhelekileyo yeemveliso zamathumbu.
① Iimpawu zemveliso yesoseji enegwele:
Ø Iimveliso zigcinwa kwaye zithuthwe kwiqondo lobushushu begumbi;
Ø Yitya ngokuthe ngqo ngaphandle kokupheka;
Ø Ukwenziwa kwesakhiwo sejeli esisikiweyo;
Ukhuseleko oluphezulu kunye nokuzinza kwemveliso.
② Ukuhlelwa kwesoseji enegwele:
v Isoseji eyomileyo neyomileyo
· Isoseji eyomisiweyo
Ngaphantsi kwesenzo se-microorganisms, ixabiso le-PH lenyama yomhlaba lifikelela ngaphantsi kwe-5.3, kwaye i-15% yamanzi isuswe ngexesha lokunyanga ukushisa kunye nenkqubo yokutshaya, ukwenzela ukuba umlinganiselo wamanzi kwiprotheni kwimveliso ungadluli kwi-3.7: 1 yeemveliso zamathumbu.
· Unqiyoyo owomisiwe
Emva kokuvutshelwa kweebhaktheriya, ixabiso le-PH lokuzaliswa kwenyama lifikelela ngaphantsi kwe-5.3, kwaye emva koko lome ukususa i-20% -25% yamanzi, ukwenzela ukuba umlinganiselo wamanzi kwiprotheni kwimveliso ungadluli kwi-2.3: 1 iimveliso zamathumbu. .
③ Ukulungiswa kunye nokuzaliswa kwemingxuma:
I-pre-fermentation mince inokubonwa njengenkqubo ye-emulsion esasazwe ngokufanayo, kwaye kufuneka kuthathelwe ingqalelo izinto ezimbini:
A, ukuqinisekisa ukuba i-sausage kulula ukulahlekelwa ngamanzi ngexesha lokumisa;
B, ukuqinisekisa ukuba inyama inamafutha aphezulu.
④ Faka umngundo okanye igwele:
Inkqubo yokusabalalisa i-mold okanye i-yeast culture liquid ifafazwe phezu kwe-sausage, okanye ukumiswa kwe-mold starter kuyalungiswa kwaye i-sausage ifakwe emanzini, ngamanye amaxesha le inoculation inokuqhutywa ngaphambi kokuba ukomiswe emva kokuvutshelwa.
⑤ Ukuvubela:
· Ukuvutshelwa kubhekisa kwinkqubo yokukhula ngamandla kunye nemetabolism yebhaktiriya ye-lactic acid kwiisoseji, ezihamba nokuhla ngokukhawuleza kwexabiso le-PH;
• Iibhaktiriya ze-lactic acid zihlala zikhula ngexesha lokumisa kunye nokutshaya kweesoseji ezomisiweyo;
· Ukuvutshelwa kweesoseji ezomileyo ezivundisiweyo kuqhutyelwa ngaxeshanye kunye nokomisa kwemveliso yokuqala;
· I-Enzymes eveliswa yi-microbial metabolism ingaba khona ixesha elide phantsi kweemeko ezizodwa;
Ukuvubela kunokubonwa njengenkqubo eqhubekayo eyenzekayo ngexesha lonke lokusetyenzwa kweesoseji ezibilisiweyo.
⑥ Ukomisa nokuvuthwa:
· Ngexesha lokumisa zonke iisoseji ezivundisiweyo, kufuneka kuqwalaselwe ingqalelo kwisantya apho amanzi aphuphuma khona kumphezulu wesoseji ukwenzela ukuba alingane nesantya sokuhanjiswa kwamanzi ukusuka ngaphakathi kwisoseji ukuya phezulu;
· Iqondo lokoma kweentlobo ezahlukeneyo zesoseji evundisiweyo iyahluka kakhulu, eyona nto iphambili emisela iipropati zomzimba kunye neekhemikhali kunye neempawu zeemvakalelo zemveliso kunye nokusebenza kwayo kokugcina.
⑦ Ukupakisha:
Ukupakishwa okulula:
§ Ibhokisi
§ Ilaphu okanye iingxowa zeplastiki
§ Ukupakishwa kweVacuum
§ Ukucoca kunye nokupakisha kwangaphambili (ukupakishwa kwevacuum okanye ukupakishwa kwe-air-conditioning) kwintengiso yokuthengisa
Ixesha lokuposa: Apr-08-2024