Sausage and Culinary Plant Production Department Project

Contents

Introduction

1 Assortment Selection

2 Selection and justification of process diagrams

3 Calculation of raw materials and finished products

4 Calculation of raw materials and auxiliary materials

5 Selection and calculation of process equipment

6 Calculation of water, steam and power consumption for process purposes

7 Calculation of the number of workers

8 Area calculation

9 Organization of production flows

10 Organization of production and veterinary control

Conclusion

List of sources used

Introduction

Meat products are one of the most important elements of a person's diet. They contain full-fledged easily digestible proteins and animal fats, biologically active substances, trace elements and vitamins. The meat industry has great potential and as the most promising and attractive occupies one of the leading places in the food industry of the country [2].

The importance of the meat industry in the national economy is determined primarily by the fact that it is designed to provide the population with food products that are the main source of human nutrition proteins.

The purpose of this diploma project is to calculate and design the production departments of the sausage culinary plant, which provides for the production of sausages and semi-finished products from beef and pork.

Sausage production is an important part of the meat industry, which provides for the production of the following groups of products: boiled, semi-smoked, boiled, smoked, raw smoked and raw, stuffed, lively, dietary, blood, meat and vegetable sausages, meat breads, potions, studney, patties. [1].

Sausage products are products made from minced meat, fat, by-products with the addition of salt, spices, heat treated until completely ready for consumption. The duration of sausage sales depends on a number of technological methods when making them [2].

In recent years, the structure of the consumer market has changed dramatically. Throughout the world, there is a clear tendency to offer the customer a product that requires a minimum cooking time at home, up to products that are fully ready and often sold in packages that are suitable for quick heating and delivery to the table. In this regard, semi-finished and instant products are becoming increasingly important.

Meat semi-products are raw meat products prepared for heat treatment (cooking, frying), or products brought to readiness, frozen and requiring only heating.

Organization of production flows

Cooked smoked sausages

The raw materials from the refrigerator go to the storage, and then to the raw materials compartment for cutting, balling, veneering on the conveyor intended for this. In addition, raw materials for the production of cooked-smoked sausages "Balykovaya" and "Brest Branded" are subjected to salting in pieces. To do this, it is mixed with salt in a mince grinder MSH1M. Then the raw material enters the maturation chamber where it is aged for the required period. After aging, the raw material is additionally minced RM 114 P. Then the raw material goes to stuffing, which takes place on a mince grinder MSH1M. The remaining components of the formula are added there beforehand: a pre-frozen speck and an analogue of the speck, which are previously ground on a GShM2 spigot cutting. Additionally, pre-sieved and weighed spices and additives are added to the mince grinder.

Raw materials for the rest of the range of cooked-smoked sausages after the raw material separation are subjected to freezing, and then crushing on the block cutting of BR 2 IMB 600. Frozen speck and an analogue of speck are minced on spigot cutting GShM2, raw fat. In this case, mincing does not take place on a mince grinder, but on a LASKA KCU 200 cutter.

Then mince is fed for moulding and clipping, which takes place on COMPOOPTI 2000 rotary syringe with KK32 clypser. After moulding, batons are hung on frames and sent to the sediment chamber. After draft, long loafs go to heat treatment which happens in are universal Ya5FTG02 heat chambers. Upon completion of the heat treatment, the sausages are sent for cooling to their intended chambers. The next step after cooling is packaging. Then the packed sausages are sent to sale.

Half smoked sausages.

The raw materials from the refrigerator go to the storage, and then to the raw materials compartment for cutting, balling, veneering on the conveyor. Further, the raw material is salted in pieces, by which it is mixed with salt in a MSH1M stuffer. Then the raw material enters the maturation chamber. After ripening, the raw materials are additionally minced B-2-105. Then the raw materials go to stuffing, which takes place on the NOWICKI stuffing machine. A previously hydrated animal protein is introduced there. Additionally, pre-sieved and weighed spices and additives are added to the mince grinder.

Then mince comes to moulding, which takes place on rotor syringe COMPOMASTER with twist. After forming, the bars are hung on the frames and sent to the settling chamber for settling. After draft, long loafs go to heat treatment which happens in are universal Ya5FTG03 heat chambers. Upon completion of the heat treatment, the sausages are sent for cooling to their intended chambers. The next step after cooling is packaging. Then the packed sausages are sent to sale.

Cooked sausages

The raw materials from the refrigerator go to the storage, then to the raw materials compartment, where they are processed, collapsed and vented. After that, the raw material is minced and mixed with salt on a tin grinder, after which it is sent for ripening to the chamber. After maturation, the raw materials are sent for stuffing, which takes place on the LASKA K 200 cutter. Pre-prepared spices and additives, scaly ice prepared on a BREMA ice generator are also added to the cutter. After stuffing, batting takes place, which takes place on the COMPOMINI syringe with KH32 clipser. Further, sausages are subject to precipitation. This stage takes place along the path of sausages from the engine room to the thermal one. This is followed by thermal treatment, which takes place in universal thermal cameras Ya5FTG01. Upon completion of the heat treatment, the sausages are sent for cooling to their intended chambers. Then sausages are packed and sent to implementation.

Large-piece semi-finished products

The raw materials from the refrigerator go to the storage, then to the raw materials compartment, where they are subjected to semi-finished processing, baking and veneering. Then the raw material enters the semi-finished compartment, where it is manually packed into trays, which are wrapped in a streak film on a special machine for this - Automac 5. After that, the trays are sent for freezing to the freezing chamber, then they are packed in polymer boxes and sent to implementation.

Organization of production and veterinary control

At meat industry enterprises, quality control of raw materials and products is carried out by PVK departments, which include veterinary service specialists, chemists, bacteriologists who monitor raw materials, auxiliary materials and finished products, as well as check the correctness of technological production modes, and storage modes. OPVK permits production of finished products only if their quality characteristics meet the requirements of GOST and technical specifications [7].

To determine compliance with the requirements of the existing TNPA in terms of physicochemical, bacteriological, organoleptic indicators, laboratory specialists take samples from the inspected batch of products in accordance with the requirements of GOST and STB.

The enterprise shall carry out: incoming control of raw materials and materials, production control by stages of the technological process and quality control of finished products or output control [4].

Raw materials. For the manufacture of sausages and semi-finished products, raw materials recognized as suitable for food purposes are allowed in accordance with the requirements of the current rules for the inspection of slaughter animals and veterinary and sanitary examination of meat and meat products. Veterinary and sanitary control is carried out in the raw materials department. The results of the raw material inspection are reflected in a special journal.

The raw materials received are controlled according to the following indicators: appearance, color, consistency, odor from the surface and on the section of muscle tissue (especially at the place of its connection with bones), the state of the bone marrow, joints, tendons, temperature. If the raw material is suspected to be bad, a cooking sample is taken to determine the quality of the broth and samples are sent for laboratory tests.

If pathological changes characteristic of infectious diseases of animals (edema, stuffed infiltrates, insufficient bleeding, jaundice of tissues, changes in lymph nodes, etc.) are detected during examination of the raw materials, then samples are taken and sent to the laboratory. Until the results of the study are obtained, suspicious raw materials are stored in an isolated room [4].

Salting ingredients. These include table salt, sugar, sodium nitrite, ascorbic acid or sodium ascorbate, etc.

Table salt shall not contain any noticeable foreign impurities. To remove them, salt is sieved through a sieve, the diameter of the holes of which is up to 3 mm. Metal impurities are removed by passing it through a metal particle trap. The presence of insoluble calcium compounds in the salt leads to the appearance of bitterness flavor in sausages [5].

Salt is stored in a separate room with a relative humidity of not more than 70%. The walls and floor are closed, where salt is stored, do not contact the walls and floor of the room. When storing an unpaired salt, its layer does not exceed 2 m, violation of this position leads to caking of the salt.

Sugar contains different microflora. The presence of proteolytic bacteria in sugar can cause spoilage of raw smoked sausages.

Sugar is stored in dry rooms without foreign odors.

Sodium nitrite is stored separately from other materials in a special room, which is closed and sealed. Sodium nitrite containers are not used for other purposes. Personnel with access to sodium nitrite are briefed and approved by the company director. When working with sodium nitrite, they are guided by the current instructions for its use.

Garlic and onions are used fresh. They are stored in an isolated room for 810 months at 020C, a relative humidity of 7075% and air circulation of 2-4 volumes per hour.

Raw material preparation.

Preparation of raw materials includes baking, vein and meat ambassador.

During piling, the processed raw material is not allowed to accumulate, since the surface of the muscle tissue incision is a good nutrient medium for microflora development. If pathologically altered tissue areas (hemorrhages, abscesses, tumors, etc.) are detected during the collapse process, the doctor responsible for sausage production is informed. If these changes are not associated with a common carcass lesion characteristic of an animal disease, the meat is used in sausage production after removal of the affected areas and appropriate cleaning.

Quality control of meat bumping is carried out 3 times a shift: 2 hours after the start of the shift, 1 before the lunch break and in the last 2 hours of work [7].

The doctor serving sausage production, sanitary control in the meat dump department is carried out constantly during the shift.

In case of meat venation in case of detection of pathological changes, contamination, foreign objects muscle tissue is not allowed for further technological processing. Residential raw materials cannot be accumulated, since during and after venation there is a large contact of meat with equipment, equipment and other objects and favorable conditions for the development of microorganisms are created. Residential meat is quickly transferred to the ambassador in cooled rooms. In case of violation of these hygiene requirements, work in the workshop is suspended.

The salt has bacteriostatic and minor bactericidal effects.

Violation of temperature regimes in salting rooms leads to deterioration of sanitary indicators of raw materials and even to the appearance of signs of its deterioration. Of great importance in preventing undesirable changes in raw materials (pollution through tools, containers, hands and clothing of personnel) is strict compliance with the requirements of sanitary rules when working in meat holding rooms during salting.

Tags indicating the date of the salting and the type of product for which the raw material is intended are used to control the aging times of the meat in the salting, determined by the relevant technological instructions.

Mechanical and heat treatment

Mechanical and heat treatment of sausages includes grinding, mixing, moulding, sediment, smoking, cooking and cooling of finished products.

Of great importance is the prevention of overheating of mince during secondary grinding in couters. Ice is used for these purposes. Water used for ice production shall meet the requirements of the current GOST.

The raw material is formed into sausage shells without delay after feeding mince from a cutter or stirrer. Mince accumulation before feeding into syringes, delay of moulding process create favorable conditions for microflora development and increase of microorganisms content in raw material.

Smoking sausage products gives the product a specific taste, increases the shelf life. Toxic to microbes are various components of smoke: formaldehyde, resinous substances, hydrocarbons, ammonia, carbon dioxide, formic aldehyde, acetic acid, higher fatty acids. The bactericidal effect of smoking is primarily due to the presence of phenolic substances in the smoke.

Quality assessment of finished products

During inspection, at least 10% of each batch of sausage products is subjected to external inspection. For laboratory studies (organoleptic, chemical and microbiological), the following samples are taken: two units of production are taken from coated products and meat products weighing more than 2 kg for all types of tests; Two units for each type of test are selected from products in a shell of meat weighing less than 2 kg; at least three units for each type of test are taken from items without a shell.

One-time samples for organoleptic tests with a total weight of 8001000 g are taken from the selected units of production, 400-500 g for chemical studies. For microbiological studies, at least two single samples of sausage are taken, each 15 cm long from the edge of the bar; from meat products - 10 cm; from the article single samples of 200250 g from each of three units.

Organoleptic indicators must meet the established requirements for each type of sausage products.

In boiled sausages, the surface of the batter should be clean and dry, without damage to the shell, stuffing, slips, broth and fat swells, The consistency of boiled sausages is elastic. The mince color is pink or light pink. The smell and taste characteristic of this kind of product, with the aroma of spices.

It is not allowed to release sausages and sausages with contamination of the shell, swelling of fat and broth, gray from the surface or on the section, with slips along the entire length of the bar (more than 10% of the whole lot)

In boiled, semi-smoked sausages on the surface of the bars, contamination, mold, shell damage, slips and stuffing are not allowed. The consistency is dense. The color is pink, the taste is slightly sharp, brackish with a pronounced aroma of smoking and spice.

Physical and chemical indices of sausage products are determined according to the current procedures. They shall meet the requirements for each product [4].

Microbiological indices of sausage products are determined by the current methods. Ready sausages should not be conditionally pathogenic and pathogenic microflora. Boiled and semi-smoked sausages, when representatives of the gut bacteria family are found in them and there is no unpleasant smell, deviations in odor, color and taste, are sent for processing in low grades with repeated thermal impact

If saprophytic aerobic microorganisms or non-pathogenic anaerobes are found in sausage products, the products are produced without restrictions (in the absence of deviations in organoleptic parameters).

During the production of semi-finished products, the climate parameters in the premises, the parameters in the freezing and storage chambers are controlled. Finished products shall comply with all TNAP requirements.

Conclusion

During the course design, all stages of the design of sausage-culinary plant workshops were worked out and studied in detail.

An assortment of products was selected, the amount of necessary raw materials was calculated, technological schemes for the production of sausages and semi-finished products were compiled, technological equipment was selected and calculated, energy costs, the required number of workers were calculated, and areas were calculated. In addition, issues related to the organization of production flows and production and veterinary control were considered.

In addition, the following objectives have been achieved:

ability to independently solve issues of organization of production processes in accordance with applicable technological regimes and equipment;

determination of product quality stability assessment according to the priority areas of the industry;

use of the main rules for designing the meat industry;

justification of the meat processing shop project. In addition, all necessary drawings were made on A1 sheets, namely:

plans of workshops (departments) with equipment arrangement (M 1:100);

diagram of interconnection of production premises of the designed production with indication of cargo flows (M 1:100);

hardware and process diagram of meat and vegetable sausages production.