How ham is made: why is it pink and keeps well. "technology for the production of ham meat products" Technology for the preparation of ham in production

14.11.2021

When we buy a product called "ham" at the nearest store, we know that it can be stored for a short time and only in the refrigerator. But when we are abroad, we see how whole pork hams are kept at room temperature. What keeps that ham from spoiling? What processing does the meat go through to appear on our table in the form of pink slices?

Traditional ham does not spoil because it is "processed"; this term refers to any process that inhibits the development of bacteria in food, even at room temperature. But in the case of ham, it can be tricky to figure out. How is it processed? Are all types of ham salted? Do they smoke? Do I need to cook it in some way before eating it?

There is no universally accepted list of answers to these questions, because there are a large number of types and varieties of ham that are processed in different ways.

Depending on which part of the carcass the meat for the ham was taken from, the following varieties are distinguished: whole ham, ham from a shank or from a thigh, ham from a ham with or without skin, and others. And then there are types of ham, named after the method or place of production.

What is common to all these products called ham? The fact that they are all made from a pork hind leg and have been processed in one way or another, be it salting, smoking, drying, adding spices and aging. Salting, smoking, and drying all contribute to killing bacteria that can spoil food. This is how it goes.

Salting

People learned to preserve meat with salt several thousand years ago. Salt prevents food from spoiling by killing or disinfecting bacteria through the osmosis process.

A bacterium is essentially a drop of protoplasm surrounded by a membrane; in other words, it is a jelly-like substance in a shell. Protoplasm contains water with substances dissolved in it - proteins, carbohydrates, salts and many other chemicals that are vital for the bacteria, but we are not interested in this case.

If a bacterium is placed in very salty water, then outside the cell membrane of our bacterium there will be a saltier environment than inside the membrane. Whenever such an imbalance forms on different (opposite) sides of the permeable barrier (in our case, the cell membrane), Mother Nature, which does not tolerate imbalance, tries to restore balance.

So, according to the second law of thermodynamics, water is pushed out of a less concentrated environment (which is located inside the bacterium) into a more concentrated external environment (in this case, it is salt water). As a result, the balance is restored: a less salty environment becomes more saline, and a very salty environment, on the contrary, is less salty. This process is called osmosis (or osmotic process). The unpleasant consequences for the bacteria are that it loses water, shrivels and dies. At least she no longer threatens us, because now she has no time for reproduction.

By the way, a concentrated solution of sugar in water can act in the same way as a strong solution of salt water. This is why we use a lot of sugar when preserving fruits and berries. Basically, you can make strawberry jam with sugar as well as salt - both salt and sugar are excellent preservatives. Another thing is that you will hardly like salty jam.

Today, ham and other pork products are treated with a mixture of salt and other substances, including sugar ("sugar ham"), spices, and sodium nitrite (E250). Nitrites have three functions here: first, they inhibit the development of the bacteria Clostridium botulinum, which are the source of the highly poisonous botulinum; secondly, they play the role of a flavoring additive to meat; third, they interact with myoglobin (which makes fresh meat red) to create a chemical called myoglobin nitric oxide, which gives meat a bright pink color when slowly heated.

In the stomach, nitrites are converted to nitrosamines, carcinogens that cause cancer. In the European Union, no more than 0.6% can be used only as an additive to salt.

Smoking

The fact that the ham is subjected to a certain processing does not mean that after that it immediately becomes a ready-to-eat product. Smoking kills germs: partly because it dries meat this way, partly because it is one of the safest ways to cook food at low temperatures, and finally partly because smoke contains harmful chemicals (you better not know which). But smoking also gives the meat a whole bunch of aromas and flavors.

In general, smoked ham - in other words, most varieties - do not need to be cooked further before eating.

Drying

Prolonged drying (in a dry room) can also dehydrate and kill bacteria. The Italian prosciutto and the Spanish serrano are treated with dry salt and dried. Since these varieties are not smoked, they are technically raw; they can be served without additional heat treatment, simply by cutting them into the finest slices. The fact that you eat "raw" meat is not scary: there are no harmful bacteria in it.

Seasoning and seasoning

This is where the scope for creativity opens up! The ham is sprinkled with salt, pepper, sugar and various spices, the composition of which is kept in the strictest confidence, and then aged for years. If the meat is properly processed and dried, then it will not deteriorate due to bacteria, but over time, a film of mold may appear on it, which you just need to scrape off before eating the ham. The mold may look awful, but the meat is excellent on the inside. In general, there will definitely not be any harm from such a product.

Finally, mention should be made of those pink, square or round slices that are sold in factory-made plastic packaging in supermarket grocery departments. They might be called ham because they're made from processed pork, but that's where their connection to real ham ends. (Have you ever seen a pork leg in the shape of a regular square?) This product is made from meat leftovers. Although this “ham” has been smoked, its shelf life is very short: it quickly deteriorates due to the rather large amount of water it contains.

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It is difficult to imagine modern production of hams without the use of multicomponent brine preparations, which can improve the properties of raw meat. In addition to curing agents (salt, sugar), their formulations include numerous functional and technological (phosphates, food acids, carrageenans, starches, gums, soy proteins, etc.) and flavoring (flavor and aroma enhancers, flavorings) ingredients.

The technological process of ham production consists of the following stages.
Preparation of raw materials, materials, spices
Raw materials from suppliers sent for processing must be accompanied by the following documents: import permit, certificate of conformity, veterinary certificate, quality certificate, consignment note.

Raw materials from the meat and fat shop sent for processing must be accompanied by a plumb-waybill and a research protocol. When accepting raw materials, it is inspected and subjected to additional dry or wet cleaning. Then the stamps and stamps are cut off. When using frozen meat, it is pre-thawed in accordance with the technological instructions for defrosting meat, approved in the prescribed manner.

Cutting, boning, trimming

Technological processes of cutting, deboning and trimming of raw meat are carried out in production facilities with an air temperature of 11 ± 1 ° C, a relative humidity of not more than 70%. Chilled beef and pork with a temperature in the thickness of the muscles of 0-4 ° C, defrosted - with a temperature of 1-4 ° C are sent for cutting. Poultry carcasses must be clean, well bled, without bruising, feathers and internal organs. If necessary, gutted carcasses of chickens and turkeys are subjected to gas scorch. Defrosting of poultry meat is carried out under the following conditions: temperature in the chamber 5-15 ° C and relative air humidity 75-100% until the meat temperature reaches 0-4 ° C. The duration of defrosting poultry meat at an air speed of 0.2-0.5 m / s is 10-12 hours, with natural air circulation - up to 24 hours. internal organs, cleaned and washed. Poultry meat is washed with tap water at a temperature not exceeding 25 ° C and sent for cutting and deboning. White meat is isolated from lumpy, boneless poultry meat (meat separated from the breast and shoulder of the wing) and red meat (meat separated from the thigh and drumstick of poultry carcasses, breast and shoulder of the wing of ducks and geese) without inclusions of skin, adipose and connective tissues ... When cutting beef and pork half carcasses, special and universal schemes are used. After dividing the half-carcasses into cuts for the production of high-quality hams, only high-quality meat raw materials are isolated: the pulp of the hip, shoulder, dorsal, lumbar and neck parts of pork half-carcasses without skin, bones, cartilage and excess fat; pulp of the scapular, dorsal-costal, lumbar, hip parts of beef half carcasses with a connective tissue and adipose tissue content of not more than 6%. For the production of hams, they also use the premium beef, second-grade beef, single-grade trimmed beef, trimmed sausage beef, isolated in the trimming process for universal cutting; lean pork, semi-fat pork, fatty pork, single-grade trimmed pork, trimmed sausage pork. After deboning and trimming, the meat is fed for chopping and salting.

Characteristics of the main components

Table salt. The main ingredient used in curing meat. In terms of physicochemical parameters, table salt must meet a number of requirements: the amount of water-insoluble substances (no more than 0.85%) and the mass fraction of calcium and magnesium (up to 0.65%), capable of initiating the interaction of myofibrillar proteins. Sodium nitrite. The pink-red color of meat products is due to the presence of nitroso pigments. For their formation, meat is salted using sodium nitrite. Sodium nitrite is used in the form of solutions (with a concentration not exceeding 2.5%); in brines, the concentration of nitrite is generally from 0.02 to 0.1%. The role of sodium nitrite is multifunctional: participation in the formation of taste and aroma characteristics, antioxidant effect on lipids, inhibitory effect on the growth of microorganisms, toxigenic molds and the formation of toxins by them. It is believed that the bactericidal effect of sodium nitrite is due to the product of its reduction - hydroxylamine. Sugar. The introduction of sugars (sucrose) improves the taste of meat products (softening the salinity), increases the stability of their color, and supports the vital activity of lactic acid microflora.

Acetic acid. It is used as a preservative. Lactic acid. It is used in the form of a solution or sodium salt with a neutral pH in order to stabilize the properties of the finished product during storage, suppress the development of pathogenic microorganisms, regulate the level of water-binding capacity of raw materials, and intensify the process of color formation. Ascorbic acid and sodium ascorbate. They are used to accelerate the color formation reactions of meat products, improve the appearance and increase color stability during storage. Ascorbic acid and ascorbinates reduce the residual content of nitrites in the finished product by 22–38%, enhance the antibacterial properties of nitrite, and inhibit the formation of nitrosamines in the product by 32–35%. The optimal amount of ascorbic acid and its derivatives is 0.02–0.05% by weight of raw materials. The use of sodium salts is preferable to the corresponding acids, since the reaction between acids and nitrite proceeds very quickly, while losses of nitrogen oxides are possible. Salts are added 0.01–0.02% more than acids. Sodium isoascorbate (sodium erythorbate). Has an effect on raw materials, similar to the action of ascorbate or ascorbic acid.
Sodium erythorbate is used for:

Improving the process of forming the color of meat products;
stabilization and increase of stability during storage of finished products;
preventing fat oxidation; preventing the formation of nitrosamines during heat treatment;
improving the taste and aroma characteristics of finished products. Calcium chloride (anhydrous, two-, six-water, pharmacopoeial).

It has a multipurpose purpose and is used for:

Activation of cathepsin activity, i.e. in order to accelerate the ripening process of raw meat;
destabilization of the state of calcium-dependent proteins and intensification of the course of restructuring;
providing bacteriostatic action;
improving the severity of the color of meat products.

The amount of calcium chloride used is regulated by regulatory and technical documents.

Ingredients

Food phosphates. Phosphate salts and their mixtures are included in the recipes of curing brines in order to increase its water-holding capacity, the cohesion and adhesiveness of the components of meat systems, the stability of minced meat emulsions, an increase in the yield of finished products, as well as to improve the color, flavor and texture of meat products, and to lower the pH. The use of phosphates reduces heat loss. In the production of ham products, food phosphates are used in a strictly defined amount: about 300-500 g per 100 kg of raw meat or when added to brines up to 1.2%. Hydrocolloids. In order to create a denser, more monolithic consistency, high juiciness and tenderness of meat products, reduce syneresis and improve product quality, carrageenans are used in pure form or in combination with other types of gel-forming additives. At the same time, carrageenan, simultaneously with salt-soluble muscle proteins, forms a single matrix and strengthens it, providing the required technological effect.

The use of carrageenan in ham production makes it possible to:

Improve organoleptic characteristics;
increase the output;
reduce the cost of finished products.

The most effective use of carrageenan in the technological process of production of meat products from raw materials with a high content of adipose and connective tissues, thawed, with signs of PSE, poultry meat. The recommended level of carrageenan content is 0.8-2.0%.

In modern technologies for the production of meat products, food stabilizing systems based on carrageenans, gums and their compositions are widely used. The chemical composition of gums is heterogeneous, they belong to heteropolysaccharides.

In the production of meat products, they are used as thickeners and consistency stabilizers. The main representatives of hydrocolloids, most widely used in brine systems, are carrageenan, guar gum, xanthan gum, carob, tara tree. Moreover, each of them carries its own functional load and has both positive and negative sides. To impart new and improved rheological characteristics to food products, mixtures of various hydrocolloids are often used, which is also a new way to reduce prices for the finished product without deteriorating the quality of the brine preparation. Soy protein isolates. Soy isolates contain 90–92% protein and have a complete amino acid composition.

The introduction of isolated soy proteins into the ham recipe makes it possible to increase the finished product yield by 20–30% while improving the texture, juiciness and fat / protein ratio. The combined use of salt-soluble soy protein isolates in combination with carrageenans provides an increase in the yield of meat products to a level of 150–180% (practically without reducing the proportion of dry matter in the product). The advantages of soy isolated protein preparations are maximized when using defrosted raw materials, meat with signs of PSE. In the manufacture of hams, proteins of animal origin are also used now.

Grinding and salting of raw meat

The ambassador of raw meat includes the following operations: preliminary grinding, massaging (mixing) and preparation of minced meat.
Raw meat for hams is crushed on a top with a grate with a diameter of 8–25 mm and sent for massaging or mixing in a mixer. The crushed meat raw materials are placed in a massager and curing and functional-technological ingredients according to the recipe are sequentially introduced. Then it is subjected to massaging, unloaded and sent to molding.

The massaging process is recommended to be carried out with a massager load factor of 0.6–0.8 at a raw meat temperature of no higher than 6 ° C and a vacuum depth of 80–90%. After loading meat raw materials and curing ingredients into the massager, add 1/3 of the mixture of water (ice) of the total amount. After 1-2 cycles of massaging, add the remaining amount of water (ice).

Massage modes:
Option 1. 20 minutes of massaging, 20 minutes of rest at 8 rpm for 6-8 hours.
Option 2. Continuous massaging for 3-4 hours at 8 rpm. Option 3. 20 minutes of massaging, 20 minutes of rest at 16 rpm for 3-4 hours.
It is allowed to use other modes of massaging raw meat, depending on the characteristics of the equipment available at the enterprise and technological production schemes. When preparing minced meat in a mixer, raw meat, chopped and cooled to a temperature of 0 to +2 ° C, is placed in a mixer and stirred for 20–40 minutes with the gradual introduction of curing ingredients and water (ice). Add about 50% moisture and all the necessary ingredients in the first 10 minutes of mixing. Then add the rest of the moisture and stir for another 20-30 minutes until the sticky surface of the meat pieces is formed. The stirrer and massager should be kept in a refrigerated room with a temperature not exceeding 6 ° C. After massaging or mixing in a mixer, raw meat is sent to maturation in a refrigerating chamber with a temperature of -2– + 4 ° C for 18–24 hours.

Then the raw meat is loaded into the mixer again, starch, soy or animal proteins (if they were not introduced at the first stage of ham preparation) are added and mixed for 15–20 minutes. When stirring, avoid foaming on the surface of the minced meat. After the end of the salting, the raw material is sent to molding.

Forming ham into sausage casings

The filling of sausage casings with minced meat is carried out on syringes with or without the use of vacuum, equipped with a device for applying staples or without it. The discharge pressure must ensure that the stuffing is tightly packed. Filling with minced meat of natural casings and artificial casings with a diameter of 60–140 mm is carried out using strings with a diameter of 30–60 mm. The length of the sausage loaves is no more than 50 cm. The free ends of the casing, thread net and twine should be no longer than 4 cm, at the mark of the product line, the ends of the twine should be no longer than 7 cm. The minimum length of the loaf should be 15 cm. It is recommended to fill them 8–10% more than the nominal diameter, according to the manufacturer's recommendations. In order to avoid wrinkling of the loaf surface, the soaking regimes and the required packing density of the loaves should be strictly observed.

When ham products are formed in polyamide steam-water-gas-tight casings such as blueuga, it is necessary to do transverse dressings with twine every 10 cm, especially compacting the minced meat. For the universal vacuum filler with staple device, a pre-labeled plastic sleeve is used. When using a manual clipper, use a casing without corrugation. When knitting by hand, the minced meat is squeezed inside the loaf and the end of the shell is firmly tied, making a loop for hanging on a stick. Loafs in wide casings are knitted with twine from bast fibers, in casings up to 80 cm in diameter - with twine and threads. Air trapped in the loaf together with the minced meat is removed from the loaves of the natural casing by puncturing the casing. If there are printed designations on artificial casings indicating the name of the product, it is allowed to knit the loaves without transverse dressings (product marks).

If there is a special device, the ends of the loaves can be fixed with metal clips or staples with or without a loop. In the absence of a marked casing, it is allowed to apply colored or marked clips or a parcel, or put labels between layers. After knitting or applying staples with a loop, the loaves are hung on sticks, which are then placed on frames, not allowing the loaves to touch each other in order to avoid slips. Stacking of loaves in horizontal trays placed on frames is allowed. A passport is attached to each frame with raw products, indicating the passport number, product name, date, change of production, the name of the injector and the heat processor.

Form preparation

Before placing the raw materials in them, the forms are cleaned from the remnants of the baked raw materials, washed with hot water, put in a cellophane film or an insert bag.

Forming ham into molds

Molds made of stainless steel or tinned, pre-lined with collagen or cellulose film, or a film of other polymeric materials approved for use by the Rospotrebnadzor authorities, leaving free ends of the film to cover the surface of the minced meat in the mold, tightly fill with minced meat, preventing the presence of pores and air voids. The filling of the forms with minced meat is carried out manually or with the help of syringes, or with special machines, followed by vacuuming on special equipment. The mass of minced meat in each form should not exceed 6 kg. The open surface of the minced meat in the mold is closed with the free ends of a collagen or cellulose film, or a film made of other polymeric materials, closed with a lid and slightly pressed, and then sent for heat treatment.

Heat treatment

Heat treatment of ham products is carried out in universal chambers with automatic control and regulation of temperature and humidity of the environment. Roasting smoke is produced by burning dry sawdust from hardwoods in a smoke generator. Cooking ham in molds is carried out in boilers or in steam boilers until the temperature in the center of the product reaches 71 ± 1 ° C. Heat treatment of hams in permeable casings. The loaves are dried at a temperature of 50–60 ° C for 20–60 minutes, depending on the diameter of the loaf. The end of the process is determined by drying and reddening of the loaf and reaching the temperature in the center of the loaf of 35–50 ° C.

Then smoking is carried out at a temperature of 65–70 ° C for 20–60 minutes until the desired color. The smoking operation in the production of hams can be eliminated. The ham is cooked at a temperature of 75–80 ° C until the temperature in the thickness of the product reaches from 70 to 72 ° C.

Heat treatment of hams in polyamide vapor-gas-tight casings. The loaves are not roasted. Cooking is carried out in boilers or steam boiling chambers with control and regulation of the heating medium temperature from 60 to 80˚С until the temperature in the center of the bar reaches 72–74˚С, followed by exposure for 6–8 minutes. When boiling in water, loaves of ham products are immersed in water preheated to 85˚C (with a water-to-product ratio of at least 5: 1).

Heat treatment of ham in molds

Cooking ham worked out in molds is carried out in boilers (water temperature when loading is 100˚С) or steam boilers with a heating medium temperature of 80–82˚С for 4–7 hours until the temperature in the center of the product reaches 72–74˚С ... After boiling the ham in the form, they are pressed hot and tipped over the bathtub, allowing the broth and fat to drain, and then sent for cooling.

Chilling and storing hams

After boiling ham in casings (except for steam and gas tight), they are cooled on frames under a shower with cold water, depending on the type, diameter of the casing and the equipment used for 5-20 minutes (in a cellophane casing, no more than 3 minutes), then in cooling chambers at a temperature of 0 –8 ° С and relative air humidity 95% to a temperature in the center of the loaf of 0–12 ° С. After boiling the hams in steam-water-gas-tight casings, they are immediately cooled under an intense shower of cold water for 30 minutes, then in cooling chambers at a temperature of 0–8 ° C to a temperature in the center of the loaf of 0–12 ° C. It is allowed to regenerate the shell (smoothing of wrinkles) when using steam-water-gas-tight casings in case of the appearance of wrinkles on their surface. To do this, chilled loaves are placed for one minute in hot water at a temperature of 90–95 ° C or in a stream of steam. To speed up the process of cooling ham products, it is recommended to carry it out in intensive cooling tunnels at a temperature of -5–7 ° C or in hydro-aerosol cooling tunnels, or in intensive cooling chambers with automatic control and regulation of parameters. After boiling the ham in molds, they are additionally pressed to compact the minced meat and cooled on special racks or frames in cooling chambers at a temperature not lower than 0 and not higher than 6 ° C to a temperature in the thickness of the product of 0–12 ° C. After cooling, the ham products are removed from the molds, freed from the film in which the cooking was carried out, and sent to packaging. After the completion of technological processes, finished products are prepared for packaging and sale.

The shelf life of hams in a natural and permeable casing is 72 hours, in vapor-gas-tight casings - from 10–30 days at a temperature of 0–8 ˚С and a relative humidity of 75 ± 5%.

The very first technology for cooking ham was described as early as 116-27. BC NS. Roman scientist Mark Terentius Varro. Now in each country, each enterprise has its own recipe and technology for the production of ham, but each of them corresponds to five main stages.

Ham is a world famous delicacy. The inhabitants of ancient Rome included ham products in their diet. Today it is one of the most popular food products in almost all countries of the world. The main component used in the preparation of ham is pork, less often from poultry, veal or other types.

There are thousands of techniques for making ham. The very first was described by Mark Terentius Varro in the work "On Agriculture". Now, each enterprise engaged in the production of ham products has its own recipe for manufacturing, and each of them corresponds to the main stages that we will now consider with you.

Stage 1. Preparatory.
Any product that goes into processing is always accompanied by special documents. They must be provided by the supplier of raw materials. The list of documents will include: admission for the import of raw materials, various certificates of conformity, veterinarian certificates, quality certificates, consignment note.

Meat products from the meat fat department are sent for processing, while they are accompanied by a consignment note and a special research protocol. The receiver of raw materials performs an additional inspection and another dry and wet cleaning. After that, all stamps and hallmarks are removed. If the meat has been frozen, then it is defrosting before this according to the instructions, which are established by the chief technologist of the enterprise.
The process of cutting, deboning and trimming of raw materials is carried out in specialized workshops, where the temperature regime is observed from +11 to 1 ° C, and the humidity is not more than 70%. The temperature of pork and beef raw materials sent for cutting according to technological requirements should correspond to 0–4 ° C, and the raw material after freezing should be 1–4 ° C.
Poultry entering production as raw material is pre-cleaned, exsanguinated, gutted and sent for processing without feathering.

Stage 2. Cutting and filtration of meat products.
From poultry meat, which has already been wrapped, meat is separated, differentiating it into red and white. When working with beef and pork meat, already worked out special cutting schemes are used. Now we will not consider them, because each country uses its own schemes, which were formed in the traditional way.

For the preparation of premium ham products, pulp from the thigh, shoulder blade of the loin and pork neck, without bones, cartilage, linear fat, pulp with a fat content of less than 6%, is used. For the preparation of ham, beef of the highest and second grade or low-fat and semi-fat pork, etc. are used. Further, the raw material goes to the stage of grinding and salting.

Stage 3. Grinding and salting of raw materials.

The stage of grinding and salting raw materials is the most important stage of production. All the taste characteristics of the future product are laid down here. It can be divided into operations: preparatory grinding, massaging (mixing), minced meat preparation.
The operation of grinding meat is carried out on special tops (Seydelmann, Laska, Karpowicz, etc.), the size of the grates of which should be no more than 25 cm, after which the product is sent for massaging or mixing in specialized machines. There, according to the cooking technology, food additives, complex functional ingredients, water and ice, protein additives, starch, etc. are added. After a long stirring, the raw material is sent to the cooling chambers and then mixed again. It is important to avoid the formation of foam during this process.
Already a semi-finished product is thoroughly mixed and sent to molding. The massaging modes for each enterprise are different, they are selected in accordance with the requirements of the enterprise technologist.

Stage 4. Forming ham into sausage casings.

At the stage of forming, the product is given the required shape using special molds and presses, and packaging is produced to prevent the influence of external factors. Forming can be mechanized and manual. Each type of ham has its own approved packaging.

When filling the casings, specialized syringes with a vacuum or non-vacuum filling system are used; with or without fixing devices for staples. It is important to calculate the pressure in the syringes so that the casing is completely filled. If the manufacturer uses natural or artificial casings with a diameter of 65–100 mm, then use tarsus with a diameter of 35–69 mm. The length of the sausage loaves should be less than 50 cm. When using impermeable polyamide casings, it is better to fill them 8-10% more than the calculated diameter. To exclude wrinkling, you need to adhere to the mode of soaking the casings and the density of the packing.
If the ham is molded into casings such as blueberry, it is recommended to tie it with twine across every 10 cm, while compacting the minced meat more thoroughly. In some cases, the ends of the loaves are clamped with metal clips or staples with or without a loop. If a casing without markings is used, then it is allowed to use multi-colored or marked clips.

When the knitting and the stage of installing the staples is completed, the loaves are hung on metal beams, which are then placed on the frames. To prevent the sticks from sticking together, it is necessary to hang them up so that they do not come into contact with each other. For frames with still raw products, a form is filled out where the number, name, date, change of production, the names of the workers performing the extrusion and heat treatment are indicated.
Before laying the minced meat in the molds, they are cleaned, washed under hot water and laid with a film or an insert bag.
Special forms, expanded by Rospotrebnadzor, are filled with raw materials, eliminating the formation of pores and voids. In this case, the ends of the film must remain free in order to then close the forms with them. The filling capacity of each form with minced meat must be less than 6 kg. After filling, they are closed with a tight lid and placed under a small press, and only after that they are ready for heat treatment.

Stage 5. Temperature processing of ham products.
This stage includes the process of boiling and cooling the ham. Heat treatment of the ham takes place in chambers, where the temperature and humidity of the air are controlled automatically.
The ham digestion process takes place in special boilers or steamers. It is made until the temperature in the middle of the product reaches 72 ° C. After boiling, the loaves are dried at a temperature of 50-60. The technology for cooking ham in accordance with GOST provides for the readiness of the loaf when the temperature reaches the middle of 45-50 ° C.
Ham molds are also cooked in boilers or steam chambers. The temperature regime inside the chamber must be maintained at 80–82 ° C for 4–7 hours.

After cooking the products, the odds are pressed again and the brine and fat are allowed to drain. Further, the almost finished product is sent to be cooled.
Each type of ham products has its own requirements for temperature and time regimes of cooling. The ham produced in casings is cooled directly on the frames under the shower for 10–20 minutes, and then it is sent to the chambers, where a special temperature and humidity regime is observed. The ham in impervious casings is cooled immediately in the shower chambers for half an hour, and then also sent to the chambers.
Ham in molds is pressed in order to compact the minced meat, and cooling is carried out on specialized racks in chambers. After this stage, they are removed from the molds and sent to the packaging department.

Storage periods.

It is important to note that the quality of the product directly depends on the observance of the storage times and temperature conditions. Each manufacturer is obliged to indicate on the label the date of production of the ham, the period and method of storage. These parameters directly depend on the type of shell of ham products. For example, ham in a natural and permeable casing is stored for 2 days, in impermeable casings from 10 to 30 days, the temperature regime is 0–8 ˚С, and the air humidity is 70–80%.

Kochneva Anastasia Sergeevna

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State professional educational institution

"Krasnokamensk Industrial and Technological College"

Zabaykalsky Krai

Abstract on the topic:

"Ham production technology"

Work completed:

student gr. 33B

Kochneva A.S.

Profession "Process operator

sausage production "

Supervisor:

Epova Marina Nikolaevna

Krasnokamensk 2015

Introduction ……………………………………………………………… .. ………… ... 3
Main part

1.Raw materials …… ………………………… ... ……………………………………… ....... 5

1.1. Preparation of raw materials …………………………………………………………… ... 5

1.2. Spices ………………………………………………………………………… ..6

2. Preparation of minced meat for ham …………………………………………… ..… 8

2.1 Raw material ambassador ……………… .. ………………………………………………… .8

2.2. Massaging ……………………………………………………………… ... 9

3. Syringe ………………………………………………………………… .... 10

4. Ham shaping ……………………………………………………………… .10

4.1. Forming ham into molds ……………………………………………… ..11

4.2. Forming the ham into the casing. ……………………………………………...eleven

5. Heat treatment ……………………………………………………………………………………………… 13

5.1. Roasting ……………………………………………………………………… ..13

5.2.Cook ………………………………………………………………………… ... 14

5.3. Cooling …………………………………………………………………… 14

6. Quality control ………… .. ………………………………………………… .15

7.Packaging ……………………………………………………………………… ..17

8.Packaging ………………………………………………………………… ... 17

9.Storage ………………………………………………………………………… 19

10.Implementation …………………………………………………………………… .. 20

11. Safety precautions at a sausage production enterprise .... …………… .20

Conclusion………………………………………………………………….………. 22
References …………………………………………………………….… 23

Annex 1…………………………………………………………………….…. 25

Appendix 2 …………………………………………………………………… .. 26

I. Introduction

Ham (dilapidated, from decrepitopposite, fresh, fresh)salted and smoked porkham , back or less often frontscapula; other parts are also smoked, for example, ribs; there is also a hambearish , reindeer , from turkeys , Chicken etc.

True gourmets call her the queen of the table. An exquisite appetizer with a pleasant salty taste and unique aroma has long become traditional in Russia.

1. Ancient Rome. They knew how to cook ham already inAncient rome in particular in 1st century BC NS. Mark Terence Varro in the work "On Agriculture" he described the technology of its preparation.

2. China. Ham, which has been used in many dishes, is mentioned in Chinese texts that precedeSong Empire (- XIII c.) Several types of ham have been described duringQing dynasty (Xvii - centuries), where it was used, among other things, for the preparation of the so-called"Asian soups"

3. Germany. This country is known for two varieties of ham:

- Black forest ham (Schwarzwälder Schinken ) - produced inBlack forest ... This is an aged, dry ham smoked on fresh sprucesawdust and cones .

Westphalian ham - made from piglets raised inWestphalia fed exclusivelyacorns .

The meat is then smoked usingbeech and juniper branches.

But, not only with its excellent taste, ham attracts us. World famous artists dedicated their works of art to her:

"Tavern (Ham)" () Pablo picasso , Spanish artist.
"Still life with ham", () Anna Valle-Coster , French artist.
"Still life with bread and ham" (endXVIII century ) Carlo Magini , italian artist.

In the stores of the USSR, ham appeared at the beginning1970s , and was available only in the largest cities of the country. Industrial but Mainly, two varieties of ham were produced - “Tambov ham” (boiled-smoked) and “Voronezh ham” (uncooked smoked). Also producedloin and brisket (boiled and smoked), other types of ham are extremely rare.

Ham produced at LLC "MK" Daursky ":

Ham Jubilee

Turkey thigh ham

Purpose: to study the technology of ham production.

II. Main part

1.Raw materials

The ham is made from pork leg, back shoulder. Sometimes in the production of ham, they can use the front shoulder, as well as other types of meat, for example, venison, turkey, chicken.

For ham in a shell - pork from the hip, shoulder, dorsal and lumbar, cervical parts in a natural ratio after removing fat with a fat content (30; 5)% of pork half carcasses of the first category; the second and fourth categories in skin, without skin, with partially skinned;

for breakfast ham - low-fat pork without visible inclusions of adipose tissue from pork half carcasses of the first category; the second, third and fourth categories in skin, without skin, with partially skinned;

For ham in the form - the shoulder part without bones and cartilage from pork half carcasses of the first category; the second and fourth categories in skin, without skin, with partially skinned; salted bacon.

According to GOST 18256-85 “Smoked-baked pork products. Technical conditions "for the production of smoked-baked pork products are used: pork in accordance with GOST 7724 (including carcasses of gilts weighing 30-38 kg) in a chilled state; for ham - the hip part without bones and cartilage from pork half carcasses of the first category; second category in the skin.

1.1 Preparation of raw materials

Raw materials from suppliers sent for processing must be accompanied by the following documents: import permit, certificate of conformity, veterinary certificate, quality certificate.
Raw materials from the meat and fat shop sent for processing must be accompanied by a plumb-waybill and a research protocol. When accepting raw materials, it is inspected and subjected to additional dry or wet cleaning. Then the stamps and stamps are cut off. When using frozen meat, it is pre-thawed in accordance with the technological instructions for defrosting meat, approved in the prescribed manner.

The meat is washed with tap water at a temperature not exceeding 25 ° C and sent to deboning. White meat is isolated from lumpy, boneless meat (meat separated from the breast and shoulder of the wing) and red meat (meat separated from the thigh and drumstick of poultry carcasses, breast and shoulder of the wing of ducks and geese) without inclusions of skin, adipose and connective tissues. When cutting beef and pork half carcasses, special and universal schemes are used. After dividing the half-carcasses into cuts for the production of high-quality hams, only high-quality meat raw materials are isolated: the pulp of the hip, shoulder, dorsal, lumbar and neck parts of pork half-carcasses without skin, bones, cartilage and excess fat; pulp of the scapular, dorsal-costal, lumbar, hip parts of beef half carcasses with a connective tissue and adipose tissue content of not more than 6%

For the production of hams, they also use the premium beef, second-grade beef, single-grade trimmed beef, trimmed sausage beef, isolated in the trimming process for universal cutting; lean pork, semi-fat pork, fatty pork, single-grade trimmed pork, trimmed sausage pork.

1.2 Spices

Table salt. The main ingredient used in curing meat. In terms of physical and chemical parameters, table salt must meet a number of requirements: the amount of water-insoluble substances (no more than 0.85%) and the mass fraction of calcium and magnesium (up to 0.65%), capable of initiating the interaction of myofibrillar proteins. Sodium nitrite. The pink-red color of meat products is due to the presence of nitroso pigments. For their formation, meat is salted using sodium nitrite. Sodium nitrite is used in the form of solutions (with a concentration not exceeding 2.5%); in brines, the concentration of nitrite is generally from 0.02 to 0.1%. The role of sodium nitrite is multifunctional: participation in the formation of taste and aroma characteristics, antioxidant effect on lipids, inhibitory effect on the growth of microorganisms, toxigenic molds and the formation of toxins by them. It is believed that the bactericidal effect of sodium nitrite is due to the product of its reduction - hydroxylamine. Sugar. The introduction of sugars (sucrose) improves the taste of meat products (softening the salinity), increases the stability of their color, and supports the vital activity of lactic acid microflora.
Acetic acid. It is used as a preservative. Lactic acid. It is used in the form of a solution or sodium salt with a neutral pH in order to stabilize the properties of the finished product during storage, suppress the development of pathogenic microorganisms, regulate the level of water-binding capacity of raw materials, and intensify the process of color formation. Ascorbic acid and sodium ascorbate. They are used to accelerate the color formation reactions of meat products, improve the appearance and increase color stability during storage. Ascorbic acid and ascorbinates reduce the residual content of nitrites in the finished product by 22–38%, enhance the antibacterial properties of nitrite, and inhibit the formation of nitrosamines in the product by 32–35%. The optimal amount of ascorbic acid and its derivatives is 0.02–0.05% by weight of raw materials. The use of sodium salts is preferable to the corresponding acids, since the reaction between acids and nitrite proceeds very quickly, while losses of nitrogen oxides are possible. Salts are added 0.01–0.02% more than acids. Sodium isoascorbate (sodium erythorbate).

2.Composition of minced meat for ham

When preparing minced meat in a mixer, raw meat, chopped and cooled to a temperature of 0 to +2 ° C, is placed in a mixer and stirred for 20–40 minutes with the gradual introduction of curing ingredients and water (ice). Add about 50% moisture and all the necessary ingredients in the first 10 minutes of mixing. Then add the rest of the moisture and stir for another 20-30 minutes until the sticky surface of the meat pieces is formed. The stirrer and massager should be kept in a refrigerated room with a temperature not exceeding 6 ° C.

After massaging or mixing in a mixer, raw meat is sent to maturation in a refrigerating chamber with a temperature of -2– + 4 ° C for 18–24 hours.

2.1 Ambassador. Brine preparation

Ambassador and massaging of raw meat is carried out in massagers or mixers of various designs.

The brines differ in their composition. The brine is based on water, salt, sugar, nitrite, polyphosphate, as well as ascorbates. In addition, the composition of the brine may include flavoring additives, soy proteins, spices, hydrocolloids (preparations based on cellulose and inert rubber). The amount of brine is also different. It depends on the type of ham, the quality of the starting material, the country-specific regulations, the additives used, and the commercial interests of the manufacturer. It's no secret that the tastesausages from the manufacturer directly depends on his conscientiousness.

On average, 100 kg of good meat will need thirty-five to sixty liters of brine. When using more than forty liters of brine per 100 kg of meat, soy proteins and hydrocolloids must be added to it. This is done so that excess fluid is bound.

Soy isolates and functional soy concentrates with a high protein solubility potential (PDI) are added to the brine. A high result will be achieved if the excellent functional Cargill 200/20 PDI soy flour is used. This will be especially noticeable if you massage a thirty to fifty kilogram piece of meat, which was cut by hand and chopped with a top. For greater binding, chopped meat (10-15% of the total mass) is added to the piece. Then the process of massaging takes place.

2.2. Massaging

Before salting, meat raw materials are weighed in accordance with the recipe and loaded into a massager or mixer.

Massaging is carried out in accordance with the established regimes.

Massage modes:

Option 1.20 minutes of massaging, 20 minutes of rest at 8 rpm for 6-8 hours.

Option 2. Continuous massaging for 3-4 hours at 8 rpm.

Option 3. 20 minutes of massaging, 20 minutes of rest at 16 rpm for 3-4 hours.

It is allowed to use other modes of massaging raw meat, depending on the characteristics of the equipment available at the enterprise and technological production schemes.

3 syringe
Syringing - filling sausage casings with prepared meat emulsion before heat treatment is intended to give a certain shape to the meat product, to protect them from external influences, to improve the presentation and ease of handling.

Brine treatment with a syringe, or massaging and adding brine to small pieces (tumblers).

Both of these methods (quick ambassador) can be combined with each other. Partly the brine can be added to the pieces of meat with a syringe, and partly processed by massaging after the end of the injection. All these procedures are done according to special programs, the duration is two to five or 12-20 hours.

When working on syringes, it is necessary to follow the arrow of the manometer reading and the pressure of the injectors.

Before starting work, the employee must carefully inspect his workplace.

4 shaping the ham

Forming-filling of sausage casings with prepared meat emulsion is intended to give a certain shape to the meat product, to protect them from external influences, to improve the presentation and ease of handling.

The use of manual molding is typical for single and small-scale production, machine, carried out using automatic lines and other special molding equipment - for serial, large-scale and mass production. To perform operations on stuffing sausages, workplaces should be equipped with a rack, containers, a set of spare strings of different diameters, trolleys for transporting and placing casing stocks, a descent for minced meat or a lift for a bucket trolley with minced meat, a bowl for collecting casings waste. On the falling compressed air line, in addition to the pressure gauge, a pressure reducing and safety valve must be installed, adjusted to the required pressure.

4.1 Forming the ham into molds

Before placing the raw materials in them, the forms are cleaned from the remnants of the baked raw materials, washed with hot water, put in a cellophane film or an insert bag.

Molds made of stainless steel or tinned, pre-lined with collagen or cellulose film, or a film of other polymer materials approved for use by the Rospotrebnadzor, leaving free ends of the film to cover the surface of the minced meat in the mold, tightly filled with minced meat, avoiding the presence of pores and air voids ... The filling of the forms with minced meat is carried out manually or with the help of syringes, or with special machines, followed by vacuuming on special equipment. The mass of minced meat in each form should not exceed 6 kg. The open surface of the minced meat in the mold is closed with the free ends of a collagen or cellulose film, or a film made of other polymeric materials, covered with a lid and slightly pressed.

4.2 Casing the ham

Ham shaping is carried out on vacuum syringes with software complete with a clipper, which allows you to adjust the speed and density of stuffing the casing with minced meat, and the dosing device allows you to fill products of a certain mass. Then the loaves are sent for stacking in molds to give the loaves the appropriate format.

Filling of ham into sausage casings with minced meat is carried out on syringes with or without the use of vacuum, equipped with a device for applying staples or without it. The discharge pressure must ensure that the stuffing is tightly packed. Filling with minced meat of natural casings and artificial casings with a diameter of 60–140 mm is carried out using strings with a diameter of 30–60 mm. The length of the sausage loaves should be no more than 50 cm. The free ends of the casing, thread net and twine should not be longer than 4 cm; at the mark of the product line, the ends of the twine should not be longer than 7 cm. The minimum length of the loaf should be 15 cm. When stuffing polyamide steam-water-gas-tight casings with minced meat it is recommended to fill them 8-10% more than the nominal diameter, according to the manufacturer's recommendations. For steam-water-gas-tight casings of the type of syuga, it is necessary to make transverse dressings with twine every 10 cm, especially compacting the minced meat. For the universal vacuum filler with staple device, a pre-labeled plastic sleeve is used. When using a manual clipper, use a casing without corrugation. When knitting by hand, the minced meat is squeezed inside the loaf and the end of the shell is firmly tied, making a loop for hanging on a stick. Loafs in wide casings are knitted with twine from bast fibers, in casings up to 80 cm in diameter - with twine and threads. Air trapped in the loaf together with the minced meat is removed from the loaves of the natural casing by puncturing the casing. If there are printed designations on artificial casings indicating the name of the product, it is allowed to knit the loaves without transverse dressings (product marks).

5.Heat treatment

Heat treatment of cased hams is carried out in universal smoking-cooking chambers equipped with software at a temperature of 75. ° C -78 ° C. The duration of the cooking process depends on the diameter of the loaf. The readiness of the product is determined by the readings of the thermocouple, the data of which is reflected on the computer display (the temperature in the thickness of the product must be at least 70 ° C). After cooking, the product is cooled under a shower with cold water, removed from the mold, placed in a container, and then further cooled in a refrigerator at a temperature of 0-6 ° C.

Heat treatment of ham products is carried out in universal chambers with automatic control and regulation of temperature and humidity of the environment.

5.1. Roasting

The hams are sent to roasting chambers. Roasting is a short-term treatment of the surface of sausages with smoking smoke at high temperatures before cooking them.

The purpose of frying is to increase the mechanical strength of the shell and the surface layer of the product,decrease in their hygroscopicity. The product becomes more resistant to microorganisms, its surface turns brownish-red with a golden hue and a pleasant specific smell and taste of smoking substances appears.

Roasting smoke is produced by burning dry sawdust from hardwoods in a smoke generator.

5.2.ark

Boiling is a method of cooking food by boiling it in liquid. The temperature of the liquid with proper cooking should be 80 ° C, the products should be completely immersed in the liquid.

Cooking ham in molds is carried out in boilers or in steam boilers until the temperature in the center of the product reaches 71 ± 1 ° C. Heat treatment of hams in permeable casings. The loaves are dried at a temperature of 50–60 ° C for 20–60 minutes, depending on the diameter of the loaf. The end of the process is determined by drying and reddening of the loaf and reaching the temperature in the center of the loaf of 35–50 ° C.

Cooking ham in molds

5.3 Cooling

After boiling ham in casings (except for steam and gas tight), they are cooled on frames under a shower with cold water, depending on the type, diameter of the casing and the equipment used for 5-20 minutes (in a cellophane casing, no more than 3 minutes), then in cooling chambers at a temperature of 0 –8 ° С and relative air humidity 95% to a temperature in the center of the loaf of 0–12 ° С. After boiling the hams in steam-water-gas-tight casings, they are immediately cooled under an intense shower of cold water for 30 minutes, then in cooling chambers at a temperature of 0–8 ° C to a temperature in the center of the loaf of 0–12 ° C. It is allowed to regenerate the shell (smoothing of wrinkles) when using steam-water-gas-tight casings in case of the appearance of wrinkles on their surface. To do this, chilled loaves are placed in hot water at a temperature of 90–95 for one minute. ° С or in a jet of steam. To speed up the cooling process of ham products, it is recommended to carry it out in intensive cooling tunnels at a temperature of -5–7. ° С or in hydro-aerosol cooling tunnels, or in intensive cooling chambers with automatic control and regulation of parameters. After boiling the ham in molds, they are additionally pressed to compact the minced meat and cooled on special racks or frames in cooling chambers at a temperature not lower than 0 and not higher than 6. ° C to a temperature in the thickness of the product of 0–12 ° C.

6. Quality control

According to GOST 18236-85 “Cooked pork products. Technical conditions "for the ham, the following quality indicators must be met:

Appearance: for ham in a shell - the surface of the loaves with or without a net is clean, dry, the shell is not broken, tied with twine every 5-8 cm with a loop for hanging; for breakfast ham - the surface of the loaves in a net or without it, clean, dry, the casing is not broken, tied with a string on both sides longitudinally and every 5-8 cm transversely, with a loop for hanging. Bubble loafs are tied crosswise; in the form of a ham - the surface is clean, without fringes, without snags of meat, bacon, without skin.

Shape: for a ham in a shell - loaves in a shell with a diameter of 120-140 mm of a straight or slightly curved shape with a length of no more than 500 mm; for breakfast ham - loaves in a shell with a diameter of 100-120 mm, straight or slightly curved, no more than 500 mm long. In bubbles - round or oval, in shape - in the form of a rectangle. The ham has a shape - oval, rectangular, cylindrical.

Consistency: dense.

Sectional view: in a ham in a shell - pink-red muscle tissue, without gray spots, pieces of muscle and adipose tissue of indeterminate shape, do not disintegrate when cut, fat color is white or with a pinkish tinge, without yellowing; ham for breakfast - muscle tissue of pink-red color, without gray spots, pieces of muscle tissue of indefinite shape, do not disintegrate when cut; in the form of a ham - a layer of bacon along the perimeter, uniformly colored muscle tissue of pink-red color, without gray spots, the color of the bacon is white or with a pinkish tinge, without yellowing of the skin, yellowish-grayish.

Smell and taste: the ham in the shell has a pleasant smell, without extraneous taste and smell, the taste is salty; ham for breakfast has a pleasant smell, no extraneous taste and smell, slightly salty taste; in the form of ham - the smell of ham, the taste is salty, without extraneous taste and smell.

The thickness of the subcutaneous layer of bacon with a straight cut, cm, no more: 1.5 for ham in the form.

Unit weight of the finished product, kg: 5.0 for ham in a mold.

Mass fraction of table salt,%, no more: 3.0 - for ham in the shell and ham in the form, 2.5 - for ham for breakfast.

Residual activity of acid phosphatase,%, no more than 0.006.

According to GOST 18256-85 “Smoked-baked pork products. Technical conditions "for the ham, the following quality indicators must be met:

Appearance: in hide. The surface is clean, dry, without spots, fringes, bristle residues; in cellophane or other films. Tied with twine or threads, with a loop for hanging in the form of a roll longitudinally transversely every 5-8 cm.

Shape: rounded, boneless.

Consistency: elastic.

Sectional view: uniformly colored muscle tissue of a pale pink color, without gray spots, the color of bacon is white or with a pinkish tinge.

Smell and taste: smoky smell, aromatic, ham; slightly salty taste, without foreign taste and smell.

The thickness of the subcutaneous fat layer with a straight cut, cm, no more: 2.0.

Unit weight of the finished product, kg: not standardized.

Mass fraction of sodium chloride,%, no more: 2.5.

Mass fraction of nitrite,%, no more than 0.003.

7.Packaging

Packing - placing products in containers or packaging material with preliminary or simultaneous dosing of products.

Ham in a shell
GOST R 53643-2009

Code 1 C	Release form	Type of packaging	Laying in a corrugated box (kg / pcs. In a box	Shelf life
	Weight products			At t (42) С
	1300 g	n / a	5.2 kg (4 pieces)	60 days

8.Packaging

After the completion of technological processes, finished products are prepared for packaging and sale.

The problems of food safety are acute for every manufacturer. Vacuum packaging is one of the most effective ways to solve them. The basis of this packaging is placing the product in a vacuum. In such an environment, the product is not exposed to the harmful effects of oxygen and water vapor and can be stored for a long time.

Each packaging unit must be marked with:

Product name;

Manufacturing dates;

Shelf life;

It is allowed to apply similar marking on the label and put under the package.

Limit deviations for the net weight of the packaging unit:

for portions weighing 100, 150 g ± 4 g;

for portions weighing 200, 250, 300 g ± 6 g.

Each packaging unit must have a label affixed or inserted under the foil indicating:

The name of the manufacturer, its subordination and trademark;

Product name;

Manufacturing dates;

Shelf life;

Net weight, kg;

Legend of this standard.

When packing on special equipment, it is allowed to produce portions of any weight from 60 to 300 g, indicating on the label: the name of the manufacturer, its subordination and trademark, the name of the product, the designation of this standard. In addition, a receipt from a heat-sensitive receipt tape is glued to each packaging unit, indicating the net weight, date of manufacture, and the period of sale.

Smoked-baked and boiled ham is packed in wooden, plank, aluminum and polymer boxes. It is allowed to pack packages with pre-packaged products in corrugated cardboard boxes.

The container must be clean, dry, free of mold, foreign smell. Reusable containers must have a lid. In the absence of a lid, it is allowed for local sale to cover the container with parchment, parchment or wrapping paper. Gross weight should be no more than 40 kg.

Pork products of the same name are packed in each box. Products of different names are packed together only by agreement with the consumer.

Smoked-baked and boiled ham is wrapped in parchment, parchment, cellophane and other films or packaged on special equipment in bags made of polymer film materials approved by the Ministry of Health of the Russian Federation. It is allowed to install aluminum clips for clamping packages.

9. Storage

According to GOST 18236-85 “Cooked pork products. Specifications "and GOST 18256-85" Smoked-baked pork products. Technical conditions "for ham, there are the following conditions for transportation and storage: The ham must be released for sale with a temperature in the thickness of the product not lower than 0 and not higher than 8 ° С. Ham is transported by all types of transport, except for rail, in refrigerated or insulated vehicles in accordance with the rules for the carriage of goods in force for the respective mode of transport. The shelf life and sale of cooked pork products at temperatures from 0 to 8 ° C and relative humidity (75 + 5)% is no more than 4 days; coated hams and ham for breakfast no more than 72 hours from the end of the technological process, including the shelf life at the manufacturing plant for the entire range of no more than 24 hours. The shelf life and sale of smoked-baked pork products at temperatures from 0 to 8 ° С and relative air humidity (75 ± 5)% is no more than 5 days from the end of the technological process, including the shelf life at the manufacturing plant - no more than 24 hours. The shelf life and sale of vacuum-packed ham from the moment the end of the technological process at a temperature of 5 to 8 ° С with serving slicing no more than 5 days, with portioned slicing no more than 6 days, including at the manufacturing plant, the shelf life is no more than 24 hours. twine; breakfast ham without net, paper clips, without peeling. Cellophane, parchment, parchment and other materials are removed from the cut ends of the product, in which the product was additionally wrapped in case of violation of the integrity of the shell.

The shelf life of hams in a natural and permeable casing is 72 hours, in vapor-gas-tight casings - from 10-30 days at a temperature of 0-8˚C and a relative humidity of 75 ± 5%.

10. Implementation

Boiled hams in casings are released for sale at a temperature in the thickness of the loaf not lower than 0 ° С and not higher than + 15 ° С. The shelf life of the product depends on the type of casing and the type of packaging used for each item.

The ham must be released for sale with a temperature in the thickness of the product not lower than 0 and not higher than 8 ° С. Hamtransported by all kindstransport, except for railway, in refrigerated or insulated vehicles in accordance with the rules for the carriage of goods in force for the respective mode of transport.

The shelf life and sale of hams at temperatures from 0 to 8 ° C and relative air humidity (75 + 5)% is no more than 4 days; cased hams and hams for breakfast no more than 72 hours from the end of the technological process, including the shelf life at the manufacturing plant for the entire range of no more than 24 hours.

11. Safety precautions at a sausage production plant

Along with the improvement of equipment and technology at the enterprise, the improvement of the organization of labor, the working conditions should also be improved. Each meat processing enterprise has a safety department that monitors compliance with the current standards and requirements for labor protection, safety and industrial sanitation. It is imperative to ensure the safe operation of the equipment.

Safety briefing and monitoring of its condition.

The enterprises carry out a number of organizational measures for training, instructing and checking the knowledge of safety of the operating personnel. The following types of safety instructions are established by a special provision:

Introductory briefing - for workers, engineering and technical workers, employees, as well as students sent for internship, newly entering the enterprise; the purpose of such instruction is to provide general knowledge of safety, industrial sanitation, rules of conduct in the workshops of the enterprise and on its territory;

Initial briefing at the workplace - for all newly hired workers and engineering and technical workers working in this area, line, apparatus; the initial instruction program includes familiarization of the worker with the technological process at this production site, with the procedure for preparing for work, with the requirements for the correct organization and maintenance of the workplace, with instructions for safety, industrial sanitation, fire safety, with the rules for the operation of vehicles, lifting devices ;

Re-instruction - for all workers twice a year; for workers engaged in work with increased danger - every 3 months;

Unscheduled instruction - when working conditions change, leading to a change in safety conditions at work.

Each briefing is recorded in a special safety log.

For work on each machine, operation, process, safety instructions must be drawn up. They are hung out at workplaces. The worker is obliged to strictly follow the safety instructions, rules of general and personal hygiene.

III. Conclusion

In your abstractI examined the technology of cooking hams. It includes: raw materials, preparation of raw materials, spices, preparation of minced meat, preparation of brine, salting, extrusion, massaging, molding, heat treatment (roasting, cooking), cooling, quality control, packaging, storage, sale.

I learned that the technology of ham production dates back to the times of Ancient Rome. Currently, this delicacy is produced on all continents. It is an integral part of the cuisines of various nations. Accordingly, it is called differently in each country. At all times, ham was considered a delicacy dish.

Depending on the assortment, the ham has different heat treatment.

Hams must comply with the requirements of this standard, be produced according to technological instructions in compliance with the rules of veterinary examination of slaughtered animals and veterinary and sanitary examination of meat and meat products, sanitary rules for meat industry enterprises, instructions for sanitizing technological equipment and production facilities at meat industry enterprises.

Types of ham

Depending on the processing method, hams are divided into several types:

boiled;
uncooked smoked;
smoked and boiled;
dry-cured;
smoked and baked.

Many factors affect the taste of ham: the curing technology, the type of meat used and even the type of tree used for smoking.

IV. References

Antipova L. V., A. Glotova I. A., Rogov I. A. Research methods for meat and meat products. - M .: Kolos S, 2011 - 570 p.
Afanasov E. E., Nikolaev N. S, Rogov I. A. and other Analytical methods for describing technological processes in the meat industry. - M: Mir, 2011- 184 p.
Hygienic food safety and nutritional value requirements. San-PiN 2.3.2.1078-01. -M., 2010-216 p.
Gonotskiy V.A., DavleevA. D., Dubrovskaya V... AND. and others. Deep processing of poultry meat in the USA. - M., 2011-200 p.
GOST 18236-85 “Cooked pork products. Technical conditions "
GOST 18256-85 “Smoked-baked pork products. Technical conditions ".
Danilova N. S. Physical and chemical foundations of meat and meat products production. - M .: KolosS, 2012 .-- 367 p.
Zabashta A, G., Podvoiskaya I, A., Molochnikov M, V. Handbook for the production of stuffed and boiled sausages, sausages, sausages and meat loaves.-M: Franta, 2011-702 p.
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Annex 1

Technological scheme for the production of hams

Cutting, deboning, trimming, selection of boneless pork

Ambassador: extrusion, massaging, holding at a temperature of 2 ... 4 ° С

Massaging in massagers with preliminary introduction of brine: ham for breakfast -20%, for ham in a shell 12% in the mass of raw materials at n = 16-1 min. according to the rotation mode 15 ... 20 min, sediment 30 ... 40 min. The cycle is repeated for 24 ... 36 hours.

Massaging in a drum for 20 ... 30 min. Or in a mixer for 10 ... 20 minutes, or in a massager at n = 16 minutes-1 according to the rotation mode 30 ... 40 min. The cycle is repeated for 24 ... 36 hours.

Excerpt after massaging in a drum or mixer for 2 days. At a temperature of 2 ... 4 ° C.

Shell molding

Heat treatment: roasting, cooking, cooling.

Roasting at a temperature of 90 ... 110 ° С for 1 ... 1.5.

Cooking (55 minutes per 1 kg of product mass) at a temperature of 80 ... 85 ° C to a temperature in the thickness of the product (72+ 1) ° C

Cooling to a temperature not exceeding 8 ° С in the thickness of the product

Quality control for physical, chemical, organoleptic and microbiological indicators

Packing and boxing

Storage at the manufacturer's plant at a temperature of 0 ... 8 ° C for up to 24 hours.

Packing and packaging

Storage at the manufacturer's plant at a temperature of 5 ... 8 ° С for no more than 24 hours.

Implementation

Appendix 2

Presentation

Cutting, boning, trimming

Technological processes of cutting, deboning and trimming of raw meat are carried out in production facilities with an air temperature of 11 ± 1 ° C, a relative humidity of not more than 70%. Chilled beef and pork with a temperature in the thickness of the muscles of 0-4 ° C, defrosted - with a temperature of 1-4 ° C are sent for cutting. Poultry carcasses must be clean, well bled, without bruising, feathers and internal organs. If necessary, gutted carcasses of chickens and turkeys are subjected to gas scorch. Defrosting of poultry meat is carried out under the following conditions: temperature in the chamber 5-15 ° C and relative air humidity 75-100% until the meat temperature reaches 0-4 ° C. The duration of defrosting poultry meat at an air speed of 0.2-0.5 m / s is 10-12 hours, with natural air circulation - up to 24 hours. internal organs, cleaned and washed. washed with tap water with a temperature not exceeding 25 ° C and sent to cutting and deboning. White meat is isolated from lumpy, boneless poultry meat (meat separated from the breast and shoulder of the wing) and red meat (meat separated from the thigh and drumstick of poultry carcasses, breast and shoulder of the wing of ducks and geese) without inclusions of skin, adipose and connective tissues ... When cutting beef and pork half carcasses, special and universal schemes are used. After dividing the half-carcasses into cuts for the production of high-quality hams, only high-quality meat raw materials are isolated: the pulp of the hip, shoulder, dorsal, lumbar and neck parts of pork half-carcasses without skin, bones, cartilage and excess fat; pulp of the scapular, dorsal-costal, lumbar, hip parts of beef half carcasses with a connective tissue and adipose tissue content of not more than 6%. For the production of hams, they also use the premium beef, second-grade beef, single-grade trimmed beef, trimmed sausage beef, isolated in the trimming process for universal cutting; lean pork, semi-fat pork, fatty pork, single-grade trimmed pork, trimmed sausage pork. After deboning and trimming, the meat is fed for chopping and salting.

Characteristics of the main components

It has a multipurpose purpose and is used for:

The amount of calcium chloride used is regulated by regulatory and technical documents.

Ingredients

The use of carrageenan in ham production makes it possible to:

Improve organoleptic characteristics;
increase the output;
reduce the cost of finished products.

Grinding and salting of raw meat

Forming ham into sausage casings

Form preparation

Before placing the raw materials in them, the forms are cleaned from the remnants of the baked raw materials, washed with hot water, put in a cellophane film or an insert bag.

Forming ham into molds

Heat treatment

Heat treatment of ham in molds

Chilling and storing hams

The shelf life of hams in a natural and permeable casing is 72 hours, in vapor-gas-tight casings - from 10–30 days at a temperature of 0–8 ˚С and a relative humidity of 75 ± 5%.