Development of a recipe for semi-smoked sausage for functional purposes based on the current classical recipe
- Added: 10.05.2022
- Size: 861 KB
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Description
The course project on the topic related to the processing of meat products (semi-smoked sausages) contains a detailed description of technological products, as well as all the necessary technical calculations. From the project it can be seen that the introduction into the recipe of sea kale (kelp), dried and mint spiked, dried. Based on the comparative characteristics of the nutrient composition of the product before and after the introduction of functional ingredients, it can be concluded that we have obtained a functional product, which is largely enriched with vitamin and some minerals. In the graphic part of the course project, great attention is paid to the technological scheme of production of the developed semi-smoked sausage and the hardware and technological line for the production of this sausage.
Project's Content
КУРСОВОЙ ПРОЕКТ. ПОЛУКОПЧЕНЫЕ ИЗ МЯСА ПТИЦЫ.docx
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ПОЛУКОПЧЕНАЯ.vsdx
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АППАРАТУРНАЯ СХЕМА.cdw
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Additional information
АППАРАТУРНАЯ СХЕМА.cdw
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