11. Виробництво паштетів, сальтисонів та холодців

 

Паштет – це тонкоподрібнений пастоподібний продукт, виготовлений, в основному, з варених субпродуктів і запечений у формі. Іноді його виробляють у штучних оболонках маленького діаметру. Консистенція паштетів мазеподібна, фарш на розрізі сірий, допускається рожевий відтінок. Вміст вологи в паштетах 50-60 %, солі – 2 %, вихід готових виробів 88-105 % до маси основної сировини. Виробляють паштети вищих і перших ґатунків.

Паштети виготовляють з тієї ж м’ясної сировини, що і ліверні ковбаси, тому підготовка аналогічна підготовці при виробництві ліверних ковбас.

Характерною особливістю виготовлення паштетів, відмінною від ліверних ковбас, є термічна обробка. Паштети запікають у формах впродовж 2-3 год. у ротаційних (електричних і газових) або духових печах при східчастому режимі. Температуру поступово підвищують до 90° С у першу годину запікання, до 120°С – у другу і 145 °С – у третю годину. Запікання закінчують, коли температура в центрі паштету досягає 72 °С.

Охолоджують паштети при температурі 0-4 °С до температури в центрі продукту 0-8 °С.

Термін реалізації і зберігання м’ясних паштетів з моменту закінчення технологічного процесу не більше 48 год. Паштети бережуть при температурі не нижче 0 °С і не вище 8 °С і відносній вогкості повітря 80-85 %.

Сальтисони – це вироби в оболонках, виготовлені з фаршу, наперед звареного м’яса і клейких субпродуктів, пресованих і охолоджених. У фарші на розрізі готових виробів видно шматочки м’ясної частини, між якими знаходиться щільно застиглий бульйон. Вміст вологи в готових виробах у межах 55-75 %, солі – 2,5 %, вихід готових продуктів 92-224 % до маси основної сировини залежно від рецептури. Виробляють сальтисони вищих, перших, других і третіх ґатунків.

Основною сировиною для виробництва сальтисонів є жиловане м’ясо, субпродукти першої і другої категорій всіх видів худоби, підготовку яких здійснюють так, як і при виробництві ліверних і кров’яних ковбас.

Приготування фаршу. Основною особливістю цього процесу є те, що наперед підготовлену подрібнену на дзиґах сировину не піддають тонкому подрібненню на куттерах. В основному приготування фаршу здійснюють у мішалках різних конструкцій.

Наповнення фаршем оболонок. Наповнюють оболонку фаршем за допомогою шприців або вручну нещільно для запобігання розриву оболонки під час варива. При шприцюванні використовують міхури і шлунки, або целофанові оболонки. Фіксацію батонів роблять за допомогою шпагату або скріпок на спеціальних пристроях. Допускається заливання зельців у металеві форми.

Термічна обробка. Сальтисони варять у пароварочних камерах на рамах, стелажних рамах, або у відкритих казанах у воді при температурі 85-90 °С протягом 2-4,5 год. до досягнення температури усередині батона 72 °С.

Зварені сальтисони в шлунках і міхурах розкладають в один ряд і пресують при температурі в камері не вище 3-4 °С впродовж 10-12 годин до температури в центрі батона 0-6 °С. Батони виймають з-під пресу і опускають на 3-5 хв. у гарячу воду для очищення поверхні від бульйону і жиру.

Сальтисони в штучній оболонці охолоджують без пресування.

Упаковка, зберігання, реалізація. Сальтисони випускають до реалізації з температурою у товщі батона 0-5 °С і зберігають розкладеними в один ряд при температурі 2- 5 °С. Термін зберігання і реалізації з моменту закінчення технологічного процесу для зельців вищих і 1 ґатунків не більше 48 год., 2 ґатунку – не більше 24 год, для 3 ґатунку – не більше 12 год.

Студні і холодці – це вироби, виготовлені з вареної подрібненої сировини з високим вмістом колагенової сировини з додаванням концентрованого бульйону і спецій. Реалізують їх у застиглому стані в формах або оболонках. Студні і холодці виробляють вищого ґатунку, першого і другого ґатунків з субпродуктів другої категорії (свинячої шкірки, ніжок, путових суглобів, вух, губ, жилок, свинячих голів, яловичих рубців). Вихід готової продукції для студня – 150-200 %, для холодцю – 115 % до маси основної сировини залежно від рецептури.

Підготовку м’ясної сировини для студня і холодцю здійснюють так само, як і при виробництві ліверних ковбас.

Складання і обробка суміші. Наперед підготовлену м’ясну сировину подрібнюють на дзизі з діаметром отворів грат 3 і 16 мм залежно від рецептури. Подрібнені варені субпродукти перемішують у казані із спеціями, куховарською сіллю і бульйоном. Одержану суміш кип’ятять 50–60 хв. Після кип’ятіння з поверхні знімають жир.

Розливання холодцю. Холодець розливають у металеві тази або шприцюють в целофанову оболонку. Температура на початку розливання повинна бути 90-95 °С, у кінці – не нижче 75 °С.

Охолоджування. Холодець, розлитий у тази, охолоджують при температурі 0-4 °С до утворення щільної консистенції. Наповнені і зав’язані батони охолоджують на стелажах при температурі 0-4 °С впродовж 6-10 годин.

Упаковка холодцю. Охолоджений холодець виймають з тазів і загортають у пергамент, підпергамент, поліетиленову або целофанову плівку і упаковують в оборотну тару.

Приготування фаршу для холодцю. Подрібнену варену сировину перемішують у казані або мішалці з прянощами, кухонною сіллю і бульйоном, температура якого повинна бути не нижчою 60 °С.

Штучні і натуральні оболонки наповнюють підготовленою масою за допомогою шприців різної конструкції. Вільний кінець оболонки зв’язують, залишаючи петлю на кінці батона.

Термообробка. Розміщені на стелажні рами батони в горизонтальному положенні варять у пароварочних камерах при температурі 80-85 °С протягом 2-2,5 год. до досягнення температури усередині батона 72 °С.

Охолоджування. Охолоджування холодцю здійснюють при температурі 0-6 °С на тих же рамах, що і варять, впродовж 10-12 год. Температура усередині батона після охолоджування не повинна перевищувати 8 °С.

Готовий холодець очищають від застиглого на оболонці желе і жиру і спрямовують на реалізацію.

Зберігання. Студень зберігають при температурі 0-8 °С, холодець – при 0-6 °С. Термін зберігання з моменту закінчення технологічного процесу для студня не більше 12 год., холодцю – 36 год., зокрема на підприємстві – виробника – 12 год.

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  66. Hey there would you mind stating which blog platform you’re working with? I’m looking to start my own blog soon but I’m having a tough time selecting between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking for something completely unique. P.S Apologies for getting off-topic but I had to ask!|

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  78. Hello! This is kind of off topic but I need some help from an established blog. Is it difficult to set up your own blog? I’m not very techincal but I can figure things out pretty fast. I’m thinking about making my own but I’m not sure where to start. Do you have any tips or suggestions? Many thanks|

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