Nkọwa: A na-egweri anụ, gbutuo ma ọ bụ emulsized n'ime anụ (anụ diced, anụ egweri ma ọ bụ ogige ya) ma gbakwunye oge, ngwa nri ma ọ bụ ihe ndị na-ejuputa, jupụta na casings, wee sie ya, sie ya, na-ese anwụrụ na fermented, ihicha na usoro ndị ọzọ nke anụ. ngwaahịa.
1. Nhazi:
Ø Sausaji ọhụrụ
Ø Sausaji esighi ike
Ø sausaji esichara
Sausaji akpọnwụwo na ọkara akpọnwụwo
2, teknụzụ nhazi izugbe:
3, isi ihe nhazi teknụzụ:
① Akụrụngwa nwere ike ịhọrọ anụ ezi, beef, mutton, oke bekee, anụ ọkụkọ, azụ na viscera;
② Nkwadebe nnu bụ ngwakọta nke nnu, sodium nitrite na polyphosphate;
③ A na-ekewa anụ abụba na nke siri ike na 2 ± ℃ ịgwọ 24-72 awa;
④ Lezienụ anya na ntinye usoro nke ihe ma debe okpomọkụ dị ala mgbe ị na-egbutu;
⑤ Usoro ndochi ahụ siri ike na-enweghị oghere, knotting quantitative;
A na-achịkwa mmiri ọkụ na 70 ℃, 10-60 nkeji;
A na-achịkwa okpomọkụ na-esi ísì na 80-85 Celsius C, na etiti etiti ngwaahịa ahụ dị elu karịa 72 Celsius C na njedebe;
⑧ Ịṅụ sịga okpomọkụ 50-85 ℃, 10 nkeji na 24 awa;
⑨ Jụụ na 10-15 ℃ wee chekwaa na 0-7℃.
4. Soseji Ham:
Na ọhụrụ ma ọ bụ oyi kpọnwụrụ anụ ụlọ, anụ ọkụkọ, azụ dị ka isi akụrụngwa, site pickling, ịcha n'ime casing, elu okpomọkụ, elu nsogbu sterilization nhazi nke emulsified soseji.
5. soseji gbasiri ike:
Na-ezo aka minced anụ na anụmanụ abụba weere na sugar, nnu, Starter na ngwa nri, mgbe ahụ, wụsara n'ime casing, na mere site microbial gbaa ụka na anụ microbial e ji mara na-ahụkarị gbaa ụka ekpomeekpo nke eriri afọ ngwaahịa.
① Njirimara ngwaahịa nke soseji fermented:
Ø A na-echekwa ma na-ebuga ngwaahịa na ụlọ okpomọkụ;
Ø Rie ozugbo na-esighi nri;
Ø Nhazi nke nhazi gel sliced;
Nchekwa dị elu na nkwụsi ike nke ngwaahịa.
② Nhazi nke soseji gbajiri agbagọ:
v Soseji kpọrọ nkụ na ọkara-akọrọ
· Soseji a mịrị amị nke ọkara
N'okpuru omume nke microorganisms, uru PH nke ala anụ ruru n'okpuru 5.3, na 15% nke mmiri na-ewepụ n'oge okpomọkụ ọgwụgwọ na ise siga usoro, nke mere na ruru mmiri na protein na ngwaahịa adịghị gafere 3.7: 1. nke ngwaahịa eriri afọ.
· Sọseeji kpọrọ nkụ
Mgbe gbaa ụka nke nje bacteria, uru PH nke anụ ahụ na-ejuputa ruru n'okpuru 5.3, wee kpoo iji wepụ 20% -25% nke mmiri, nke mere na oke mmiri na protein na ngwaahịa adịghị agafe 2.3: 1 ngwaahịa eriri afọ. .
③ Nkwadebe na njuputa nke mince:
Enwere ike ịhụ mince tupu gbaa ụka dị ka usoro emulsion gbasasịrị n'otu n'otu, a ga-atụlekwa ihe abụọ:
A, iji hụ na soseji dị mfe ịlafu mmiri n'oge usoro ihicha;
B, iji hụ na anụ ahụ nwere nnukwu abụba.
④ Inoculate ebu ma ọ bụ yist:
A na-efesa mmiri mmiri na-agbasa nke ebu ma ọ bụ yist omenala n'elu soseji, ma ọ bụ a na-edozi nkwusioru nke ihe mbido ma tinye sausaji ahụ, mgbe ụfọdụ enwere ike ịme ọgwụ a tupu ihicha mgbe ịgba ụka amalite.
⑤ gbaa ụka:
· Fermentation na-ezo aka na usoro nke uto siri ike na metabolism nke nje bacteria lactic acid na sausaji, tinyere mbelata ngwa ngwa na uru PH;
· Lactic acid bacteria na-emekarị na-eto eto n'oge ihicha na ise siga nke ọkara akpọnwụ akpọnwụ sausaji;
· A na-eme fermentation nke sausaji fermented akọrọ n'otu oge na ihicha nke ngwaahịa mbụ;
Enzymes mepụtara site na microbial metabolism nwere ike ịdị ogologo oge n'okpuru ọnọdụ pụrụ iche;
Enwere ike iwere gbaa ụka dị ka usoro na-aga n'ihu na-eme n'oge nhazi nke sausaji fermented.
⑥ ihicha na iri:
· N'oge ihicha nke sausaji niile fermented, a ghaghị ilebara anya na ọnụ ọgụgụ nke mmiri na-esi n'elu nke soseji na-ekpochapụ ka ọ bụrụ nha nha nke mmiri na-ebufe n'ime ime soseji na elu;
· Ogo nke nkụ nke ụdị dị iche iche nke soseji fermented dịgasị iche iche, nke bụ isi ihe na-ekpebi njirimara anụ ahụ na nke kemịkal na mmetụta mmetụta nke ngwaahịa na ọrụ nchekwa ya.
⑦ nkwakọ:
Nkwakọ ngwaahịa dị mfe:
§ Katọn
§ Akwa akwa ma ọ bụ akpa rọba
§ Nkwakọ ngwaahịa Vacuum
§ Iberibe na nkwakọba ihe (nkwakọ ngwaahịa agụụ ma ọ bụ nkwakọ ngwaahịa ikuku) maka ire ere ahịa.
Oge nzipu: Eprel-08-2024