5. Приготування фаршу

27.02.2018 admin ТЕХНОЛОГІЯ ВИРОБНИЦТВА КОВБАСНИХ ВИРОБІВ 4061

Картинки по запросу колбасный фарш

Основним видом сировини для ковбасних виробів є яловичина. Її додають як сполучний матеріал, забезпечуючи монолітну структуру фаршу. В’язкість яловичини тим вища, чим більше в складі м’яса м’язової тканини. Із збільшенням кількості жиру в’язкість зменшується.

Кращим для ковбасних виробів є м’ясо, яке містить не менше 20 % білків і не більше 3…4 % жиру. Найбільш придатне для виготовлення ковбасних виробів м’ясо некастрованих бичків, молодняка, волів та корів. Для напівкопчених і копчених ковбас використовують м’ясо дорослої худоби, для сосисок і сардельок – м’ясо молодняка. Для виробництва ковбас використовують свинину з більшим чи меншим вмістом жиру або практично без жиру. Баранину використовують тільки для виробництва баранячих ковбас.

Згідно з діючим стандартом для виготовлення ковбасних виробів можна використовувати парне м’ясо. Практика показала, що кращі виходи сосисок і сардельок та багатьох варених ковбас одержують саме з парного м’яса.

Для виробів вищих ґатунків не допускається м’ясо, заморожене два рази. Воно повинно бути свіжим, без прикмет прогіркання жиру і від здорових тварин.

Субпродукти використовують від здорових тварин у парному, охолодженому та замороженому вигляді. У більшість ковбас додають свинячий жир, який має приємний запах і високу харчову цінність. Але можна використовувати яловичий та баранячий жири. Велике значення для якості ковбас має твердість використаного жиру (шпику). За ступенем твердості свинячий шпик поділяють на: твердий (хребтовий з окістів і лопаток), напівтвердий (з грудної частини ребер і шиї), м’який (з пахвини).

У ковбасному виробництві використовують й інші харчові продукти, наприклад, молоко, вершкове масло, яйця, сир, які додають у фарш для підвищення харчової цінності ковбасних виробів. Для надання ковбасам своєрідного смаку та аромату додають приправи і прянощі. До них належать: перець (чорний, білий і червоний), кардамон, коріандр, мускусний горіх, аніс, тмин, цибуля, часник та ін.

Кишкові оболонки, які використовують для ковбасних виробів, повинні бути досить міцні, щільні, еластичні, волого- і газопроникні. В основному, використовують натуральні оболонки і штучні, які виготовляють із білкових відходів, целюлози, штучних полімерів.

Соління м’яса. Залежно від виду ковбасних виробів м’ясо і м’ясопродукти, направлені на соління, попередньо здрібнюють на вовчку через решітку з отворами діаметром 2…3 або 16…25 мм. Соління м’яса для сирокопчених ковбас проводять у кусках масою 400…600 г. Тривалість соління відповідно 6…24 год, 24…48…96 год і 2…7 діб.

При виробництві деяких видів варених ковбас (яловичо-рубаної, свинячої та ін), а також більшості напівкопчених ковбас свинину перед солінням подрібнюють на вовчку через решітку з отворами, діаметр яких відповідає інструкціям. Це дає можливість уникнути повторного здрібнення такого м’яса.

При солінні м’яса кількість доданої солі складає на 100 кг сировини для варених ковбас 2…2,5 кг, напівкопчених і варено-копчених 3 кг і сирокопчених 3…3,5 кг.

Тривалість соління залежить від швидкості проникнення солі в м’ясо і протікання подальших фізико-хімічних, біологічних і мікробіологічних процесів. У результаті взаємодії хлористого натрію з білками у м’ясі підвищується вологоутримуюча властивість м’яса, набувається специфічний колір, смак і аромат.

Жиловане м’ясо для виготовлення фаршированих варених ковбас, м’ясних хлібів, сосисок і сардельок солять двома способами.

При першому способі м’ясо подрібнюють на вовчках через решітку з отворами діаметром 2…3 мм і перемішують з концентрованим розсолом (густина 1,201 Мг/м3 ), який містить 26 % солі. Температура розсолу не повинна перевищувати 4 °С. М’ясо ретельно перемішують розсолом на протязі 2…3 хв. у мішалці періодичної або безперервної дії.

Переваги цього способу – полегшення механізації дозування солі; виключення ймовірності попадання в м’ясо нерозчинних домішок. Відпадає необхідність повторного здрібнення м’яса.

При другому способі м’ясо в кусках або здрібнене на вовчку через решітку з отворами діаметром 16…25 мм солять сухим посолом.

Подрібнення м’яса. Після засолювання для одержання однорідного фаршу м’ясо повторно подрібнюють. Для цього застосовують комбіновані і спеціальні машини для тонкого подрібнення. Залежно від виду і ґатунку ковбас ступінь подрібнення м’яса різний. При виробництві сосисок, сардельок варених, а також варених ковбас та паштету м’ясо подрібнюють до руйнування клітин. Отримують продукти однорідної структури, ніжної консистенції.

При виробництві напівкопчених і копчених ковбас м’ясо піддають такому ступеню подрібнення, при якому структура тканин зберігається, а це сприяє інтенсивнішому вологообміну при сушінні ковбас. При виробництві варених ковбас, сосисок, сардельок м’ясо подрібнюють на куттері, якщо воно було недосить здрібнене на вовчку перед солінням.

М’ясо для напівкопчених і копчених ковбас після соління подрібнюють на вовчку. Чим менший діаметр отвору решітки, тим сильніше руйнуються і перетираються тканини, тим більше нагрівається м’ясо в результаті тертя (8… 10 °С). Найбільш поширені вовчки з решіткою діаметром 220 мм і шнековою подачею сировини. Нині виготовляють вовчки з двома подаючими шнеками, розмір горловини вовчка збільшений (вміщує до 100 кг м’яса), що дає змогу здрібнювати на ньому м’ясо в блоках, діаметр решітки 160 мм.

При виробництві варених ковбас, сосисок, сардельок, ліверних та деяких копчених ковбас м’ясо подрібнюють на куттері для повнішого руйнування гістологічної будови тканини. Різальний механізм куттера складається із серпоподібних ножів і металевої гребінки, між зубцями гребінки проходять ножі. При обробці м’ясо нагрівається, тому під час куттерування до нього, крім холодної води, додають до 10 % льоду.

Якщо на куттері обробляють м’ясо різної жирності, спочатку завантажують здрібнену яловичину або прісну свинину, а потім напівжирну. Завантажують м’ясо поступово, коефіцієнт завантаження чаші куттера становить близько 0,6. Продуктивність куттера залежить від його конструктивних особливостей, а також заточування ножів, внутрішньої поверхні чаші і процесу куттерування. Тривалість процесу залежно від властивостей оброблюваного м’яса і виду ковбас складає 5…8 хв.

Сучасні куттери переробляють сировину в замороженому стані без попереднього подрібнення. На таких машинах готують фарш для копчених ковбас.

Подрібнення шпику. Шматочки шпику повинні мати розміри і форму, встановлені рецептурою (кубики або правильні призми). Шпик очищають від солі, зачищають, якщо він надходить зі шкурою, її видаляють. Подрібнюють шпик на шпикорізці (для деяких ковбас – вручну).

Складання фаршу. Фарш для кожного виду і ґатунку ковбас складають за рецептурою. Рецептура – кількісне співвідношення складових частин фаршу.

Щоб фарш був рівномірним, його необхідно добре перемішувати. Шматочки шпику, грудинки або язика, якщо вони входять згідно з рецептурою до складу фаршу, повинні зберігати свою початкову форму і після перемішування.

Структурно-однорідний фарш (без шпику) змішують у куттері. Для цього спочатку завантажують яловичину або нежирну свинину, додають лід і воду, а після старанного подрібнення сировини – прянощі, борошно або крохмаль, потім – жирну свинину чи жир.

Структурно-неоднорідний фарш із шпиком змішують у мішалках. Мішалки, які застосовують у ковбасному виробництві, відрізняються розмірами, формою лопатей, способом розвантаження. Лопаті насаджені на двох валах, які обертаються один назустріч одному з різною швидкістю. Така конструкція забезпечує рівномірне перемішування.

Розрізняють мішалки з ручним і механізованим розвантаженням. Ручне розвантаження проводять перекиданням резервуара (корита) вручну, механічне – за допомогою механізму.

Спочатку завантажують яловичину і нежирну свинину, потім, при необхідності, додають холодну воду. Через 6…8 хв. перемішування додають приправи і нітрати. Потім завантажують жирну свинину, за 2…3 хв. до закінчення перемішування – шпик. Готовність фаршу фактично визначають за часом, необхідним для рівномірного розподілення його складових частин, склад фаршу повинен бути однорідним і достатньо в’язким.

Готовий фарш направляють на виготовлення батонів.

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  348. บาคาร่าออนไลน์ เล่นอย่างไร
    คนอีกหลายๆคนอาจจะรู้จัก
    บาคาร่า เป็นชื่อเรียกไพ่ชนิดหนึ่งซึ่งมีต้นกำเนิดมาจากต่างถิ่น นิยมกันมากมายในหมู่ชนชั้นสูงของยุโรป มีการเผยแพร่และเป็นที่กล่าวอย่างยิ่งในประเทศฝรั่งเศส โดยมีลักษณะเด่นของข้อตกลงสำหรับในการเล่นที่เข้าใจง่าย แล้วก็มีความเป็นธรรมของข้อตกลง มีการคิดค้นโดยนักพนันท่านนึงโดยจะแต่งให้มีคนกลางปฏิบัติหน้าที่แจกไพ่โดยเฉพาะเพื่อยุติปัญหาการฉ้อโกงหรือการซ่อนไพ่ การเล่นไพ่ประเภทนี้จึงไม่สามารถที่จะโกงได้
    และจะใช้ไพ่หลายสำรับมารวมกันแล้วก็แจกกระจายไพ่ออกให้แต่ละฝั่ง การแจกไพ่จะแบ่งออกเป็น 2
    ฝั่งคือ ฝั่งผู้เล่น (player)
    รวมทั้งเจ้ามือ (banker) ท่านจะมีบทบาทเลือกลงพนัน
    โดยสามารถเลือกลงฝั่งไหนก็ได้ โดยวางเดิมพันฝั่งนั้นแล้วรอเปิดไพ่เพื่อที่จะได้มองว่าได้แต้มเยอะแค่ไหน รวมทั้งคนไหนมีแต้มมากกว่ากัน ซึ่งกติกาการเล่นจะมีลักษณะคล้ายกับไพ่ป๊อกเด้งบ้านพวกเราที่ตัดสินโดยใช้แนวทางนับแต้มสูง ฝั่งไหนมีแต้งสูงสุดฝั่งนั้นชนะ เว็บพนันของเรา มีpartnerรวมไว้ให้แก่ท่านเลือกเล่นได้ตามความสะดวก สามารถเลือกโต๊ะได้แบบไม่มีข้อจำกัดโดยแต่ละโต๊ะก็จะมีต้นแบบการเดินเกมนาๆประการ
    เนื่องจากว่าไพ่บาคาร่ามีกติกาที่ไม่ซับซ้อนเราทำความเข้าใจได้ง่าย ไม่ว่าท่านจะไม่เคยเล่นมาก่อนหรือไม่มีพื้นฐานการเล่นไพ่เลยก็สามารถเล่นได้ บาคาร่านั้นมีต้นแบบให้พวกเราเลือกลงพนันที่นานาประการ จึงทำให้นักเสี่ยงดวงทั้งหลายแหล่ไม่รู้สึกเหนื่อยหน่าย
    ไม่ซ้ำๆซากๆ ลุ้นได้หลายแบบ รวมทั้งท่านจะได้เล่นผ่านบริษัทแม่โดยตรงด้วยเหตุผลดังกล่าวท่านสามารถให้ความเชื่อถือกับเว็บไซต์ของพวกเราได้เลยขอรับ ยืนยันได้ว่าไม่มีปัญหาตามมาอย่างแน่นอน แค่เพียงลงทะเบียนสมัครสมาชิกกับพวกเราก็จะได้รับ
    user แล้วก็ password มีเพียงแค่ยูสเดียวก็สามารถเล่นได้ทั้งคาสิโนโดยไม่ต้องสมัครใหม่เพื่อที่จะเล่นได้หลายๆเกมให้ยุ่งยาก เล่นได้ครบจบที่ยูสเดียว ในปัจจุบัน บาคาร่าออนไลน์ได้รับความนิยมกันมากมาย
    ทุกคนทุกเพศทุกวัยต่างก็กล่าวถึงแล้วก็ต้องการทดลองเล่น ณ ตอนนี้พูดได้ว่าไม่มีใครไม่รู้จักบาคาร่า ผู้คนจำนวนไม่ใช้น้อยต่างก็สนใจเกี่ยวกับการเล่นบาคาร่ามากกว่าการพนันจำพวกอื่นๆเพราะว่าไม่สลับซับซ้อน เล่นง่ายได้เงินเร็ว ไม่ซ้ำจากจำเจ ผู้คนจำนวนมากเข้ามาเล่นแล้วทำเงินได้ในระยะยาว บางบุคคลเข้ามาเล่นเพียงแค่ชั่วครั้งคราวแล้วเห็นผลตอบแทน มีกำไรแล้วหยุดเล่นก็นับว่าคุ้มในระดับนึง การเล่นไพ่ชนิดนี้นั้นผลตอบแทนเป็นผลกำไรจะได้มากหรือได้น้อยก็ขึ้นอยู่กับจังหวะการออกไพ่ในแต่ละรอบ ดวง ทักษะและเคล็ดวิธีที่ดี ประสบการณ์สำหรับในการเล่น การมองเกมออก ก็สามารถได้กำไรจากนี้ได้ไม่ยากแล้ว การเล่นไพ่ประเภทนี้ก็เลยตอบปัญหานักเสี่ยงดวงผู้คนจำนวนมาก และก็กลายเป็นที่ชอบอยู่ในใจของคนอีกหลายคน การเดิมพันจะมีรายละเอียด ศัพท์ กติกาต่างๆชี้แจงให้เข้าใจง่ายๆได้ดังต่อไปนี้ ศัพท์อย่างคร่าวๆที่ใช่ในเกมที่ท่านควรจะรู้เป็นเบสิกในการเล่นหมายถึงPlayer หรือผู้เล่น , Banker
    หรือ เจ้ามือ , TIE หรือ เสมอ , Bonus หรือที่พวกเราเรียกกันว่าโบนัสนั่นเอง , player pair หรือ banker pair เป็นการลงพนันแบบไพ่ออกแต้มมาคู่กัน นอกเหนือจากนั้นยังมีข้อตกลงการเรียกไพ่ใบที่ 3 ถ้าหากท่านเลือกลงพนันฝั่งผู้เล่น (player)
    แล้วได้ไพ่สองใบแรกออกแต้มมาเป็น 0-5 แต้ม ท่านต้องเรียกไพ่ใบที่ 3
    โดยอัตโนมัติ แม้ไพ่ออกมาได้ 5-6 แต้ม ท่านจำต้องคอยฝั่งตรงข้ามคือฝั่งเจ้ามือ
    (banker) ว่าได้แต้มเท่าใด แม้ฝั่งเจ้ามือได้ 8-9 แต้มก็จะจบเกมโดยทันที เนื่องจากว่าเป็นแต้มที่สูงที่สุดของไพ่แล้ว รวมทั้งอีกอย่างที่ท่านจำเป็นต้องรู้เกี่ยวกับกติกาก็คือกรรมวิธีนับคะแนน
    หรือการออกแต้มของไพ่ ซึ่งถ้าเกิดไพ่ออกมาเป็น
    A = 1แต้ม , แม้ได้ไพ่ J Q K 10 = 0 แต้ม , ถ้าเกิดออกไพ่มา 2-9 = 2-9 แต้ม ถ้าได้ไพ่มาก็สามารถนับแต้มได้ตามไพ่ได้เลยวิธีการเลือกเดิมพัน พวกเราสามารถเลือกลงเดิมพันได้หลายแบบอย่าง
    ดังต่อไปนี้-ฝั่งผู้เล่น ถ้าพวกเราเลือกลงทุนฝั่งเจ้ามือ (player) แล้วแต้มออกมาสูงยิ่งกว่าอีกฝั่งท่านจะชนะ โดยมีอัตราผลตอบแทนคือ 1
    : 1 ถ้าพวกเราเลือกลงทุนฝั่งเจ้ามือ (banker) แล้วไพ่ออกมาแต้มสูงหรือมากกว่าอีกฝั่งจะมีอัตราผลตอบแทนเป็น 1 : 0.95 -การเลือกลงทุนแบบเสมอหรือTIEนั้น ถ้าหากไพ่มีผลออกมาเสมอกันระหว่างผู้เล่น(player) กับเจ้ามือ(banker) ดังเช่น
    4-4 5-5 8-8 2-2 เพียงแค่ไพ่ออกแต้มมาเท่ากัน ท่านก็จะได้ผลทดแทนมากกว่าการลงเดิมพันแบบธรรมดาถึง 8 เท่า -การลงพนันอีกรูปแบบนึงคือ
    การเลือกพนันแบบโบนัส(Bonus) เป็นการลงพนันโดยจะต้องลุ้นให้ไพ่ที่ออกมานั้นห่างกันมากกว่า 4 แต้ม เช่น ถ้าท่านเลือกลงพนันฝั่งเจ้ามือ(banker) ไพ่ฝั่งผู้เล่นออกแต้มมา 2 แต้ม ไพ่ฝั่งเจ้ามือจำเป็นต้องออกแต้มมากยิ่งกว่าหรือเท่ากับ 6 แต้มเท่านั้น ก็เลยจะชนะและได้รับโบนัสทันที และถ้าเกิดท่านเลือกลงพนันฝั่งใดฝั่งนึงแล้วได้ไพ่มากยิ่งกว่าอีกฝั่ง 8 แต้มขึ้นไปท่านจะได้ผลตอบแทนไปเลย 30 เท่า -และการลงพนันแบบอย่างสุดท้าย เป็นการลงพนันแบบไพ่คู่ ถ้าหากท่านเลือกลงไพ่คู่ฝั่งเจ้ามือ
    (banker pair) ไพ่2ใบแรกจะต้องออกมาเป็นเลขที่แบบเดียวกันทั้ง2ใบ เป็นต้นว่า 1-1 2-2 สิ่งเดียวกันหากว่าท่านเลือกลงเดิมพันไพ่คู่ฝั่งผู้เล่น (player pair) หากไพ่ 2
    ใบแรกออกมาแต้มเช่นเดียวกันท่านก็จะได้รับผลตอบแทนมากยิ่งกว่าธรรมดาไปเลย 11 เท่าสำหรับแบบอย่างเกมก็จะมีลักษณะแบบที่กล่าวไปก่อนหน้านี้วนๆไปแบบงี้ตลอดทั้งเกม และผลตอบแทนจะต่างกันออกไปในแต่ละโต๊ะ
    ท่านสามารถเลือกลงเดิมพันตามความสามารถได้ตามอยากได้ แล้วก็สามารถแปลงกรรมวิธีลงพนันตามวิธีการของแต่คนเพื่อเพิ่มโอกาสสำหรับในการทำเงินได้เลย

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  355. Not only did this come across as highly professional
    because it was proactive, but it served to make this woman look even more
    productive because her boss was able to clearly see what she was working on and all of the details that went into creating a quality finished product.
    After years — why even decades — pass by and the details of the everyday aspects of the job are a neutral memory, people will dwell over the man or woman at “the top” whose primary
    job was (or so it seemed) to make their day plain miserable.
    “The work itself wasnt so bad,” they might say, “but
    the way he barked at us all the time was.” Or perhaps, “No matter what I did,
    I could never get recognized for a job well done. 6. If your bosss style
    does not mesh with yours, then it becomes your responsibility to communicate to her what it is you need to hear (or not hear) to do your best
    job day-to-day.

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