13. Зберігання і упаковка ковбасних виробів

Термін реалізації готової продукції обчислюють з моменту закінчення технологічного процесу виготовлення і включають в нього тривалість зберігання на підприємстві, тривалість транспортування, зберігання на торговій базі, знаходження в магазині до моменту реалізації споживачу.

Ковбасні вироби зберігають у камерах, обладнаних підвісними шляхами і стелажами, в яких підтримується певна температура і вогкість повітря. Зберігання і реалізацію ковбас здійснюють у температурному діапазоні від 0°С до 15°С і відносній вогкості повітря 75-85 % (рисунок 11). Тривалість зберігання охолоджених виробів складає: варених ковбас до 48 ч, ліверних – до 8 ч (при температурі не вище 8 °С), напівкопчених – не більше 10 діб при температурі не вище 12°С. Більш тривале зберігання напівкопчених ковбас не рекомендується, оскільки відбувається інтенсивна втрата маси, що відбивається на якості.

Сирокопчені ковбаси зберігають у ящиках або картонних коробах у сухому і темному приміщенні до 4 міс. при температурі від 0 °С до 4 °С і відносній вогкості повітря 75 %, а при температурі – 7-9 °С – не більше 9 міс.

При зберіганні не допускаються різкі перепади температури, що викликають запотівання батонів, що створює сприятливі умови для інтенсивного розвитку мікрофлори.

Упаковка ковбасних виробів, призначених для місцевої реалізації, проводиться в оборотну тару – металеві, пластмасові і дерев’яні ящики, а також контейнери. Тара повинна мати кришку, бути сухою, чистою, без цвілі і стороннього запаху.

Температура варених ковбас перед укладанням у тару повинна бути 0-15 °С, ліверних 0-8 °С, напівкопчених, варено-копчених і сирокопчених – 0-12 °С.

У кожний ящик або контейнер упаковують ковбаси одного найменування. М’ясні хліби загортають у серветки з целофану, пергаменту, підпергаменту і укладають не більше ніж у два ряди. При маркування тари указують вид продукту, підприємство-виробник, дату виготовлення, масу брутто, нетто, стандарт, терміни і умови зберігання, інформаційні дані про харчову і енергетичну цінність.

Фасування і упаковку ковбасних виробів можна проводити на механізованих лініях.

Рисунок 11 – Терміни зберігання м’ясних копченостей та ковбасних виробів

На лінії передбачена подача алюмінієвих ящиків на конвейєр, де їх заповнюють ковбасними виробами, закривають кришками і пломбують. З конвейєра ящик потрапляє на майданчик для зважування. Рахункова машина видає чек з вказівкою маси брутто і маси тари. По похилому рольгангу ящик скочується у приймальний лоток підлогового ланцюгового конвеєра, подається ним на естакаду до автомашини і укладається у штабель за допомогою автонавантажувача.

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