Igisobanuro: Inyama nubutaka, gukata cyangwa kwigana inyama (inyama zishushanyije, inyama zometse cyangwa ibiyigize) hanyuma ukongeramo ibirungo, ibirungo cyangwa ibyuzuye, byuzuzwa muri kasike, hanyuma bigatekwa, bigahumeka, byanyweye kandi bisembuye, byumye nibindi bikorwa bikozwe ninyama ibicuruzwa.
1. Ibyiciro:
Isosi nziza
Sa Isosi itabi
Isosi itetse
Isosi yumye kandi yumye
2, tekinoroji rusange yo gutunganya:
3, gutunganya ingingo zikoranabuhanga:
Materials Ibikoresho bibisi birashobora guhitamo ingurube, inyama zinka, inyama zintama, urukwavu, inkoko, amafi na viscera;
Preparation Gutegura umunyu ni uruvange rwumunyu, nitrite ya sodium na polifosifate;
Meat Inyama zibyibushye kandi zinanutse zitandukanijwe kuri 2 ± uring zikiza amasaha 24-72;
Witondere kongeramo ibikoresho hanyuma ukomeze ubushyuhe buke mugihe ukata;
Sisitemu yo kuzuza irakomeye nta cyuho, ipfundo ryinshi;
Ubushyuhe bwo guteka bugenzurwa kuri 70 ℃, iminota 10-60;
Ubushyuhe butetse bugenzurwa kuri 80-85 ° C, kandi ubushyuhe bwo hagati bwibicuruzwa buri hejuru ya 72 ° C nimurangiza;
Temperature Ubushyuhe bwo kunywa itabi 50-85 ℃, iminota 10 kugeza amasaha 24;
Cool kuri 10-15 ℃ hanyuma ubike kuri 0-7 ℃.
4. Isosi ya Ham:
Hamwe n'amatungo mashya cyangwa akonje, inkoko, amafi nkibikoresho nyamukuru, mugutoragura, gukata mu gikarito, ubushyuhe bwinshi, gutunganya umuvuduko ukabije wa sosiso ya emulisile.
5. Isosi isembuye:
Yerekeza ku nyama zometse hamwe n'ibinure by'inyamaswa bivanze n'isukari, umunyu, intangiriro n'ibirungo, hanyuma bigasukwa mu isanduku, bigakorwa na fermentation ya mikorobe ifite imiterere ihamye ya mikorobe hamwe nuburyohe bwa fermentation yibicuruzwa byo munda.
Ibiranga ibicuruzwa biranga isosi isembuye:
Ibicuruzwa bibikwa kandi bitwarwa ku bushyuhe bwicyumba;
Kurya mu buryo butaziguye udatetse;
Gushiraho imiterere ya gel ikase;
Umutekano mwinshi no gutuza kwibicuruzwa.
Gutondekanya isosi isembuye:
v Isosi yumye kandi yumye
Isosi yumye
Mubikorwa bya mikorobe, agaciro ka PH yinyama zubutaka zigera munsi ya 5.3, naho 15% byamazi bivanwaho mugihe cyo gutunganya ubushyuhe no kunywa itabi, kuburyo igipimo cyamazi na proteyine mubicuruzwa kitarenga 3.7: 1 y'ibicuruzwa byo munda.
Isosi yumye
Nyuma yo gusembura kwa bagiteri, agaciro ka PH kuzuza inyama kageze munsi ya 5.3, hanyuma kuma kugirango gakureho 20% -25% byamazi, kugirango igipimo cyamazi na proteyine mubicuruzwa kitarenga 2.3: 1 ibicuruzwa byo munda; .
Gutegura no kuzuza mince:
Mince ibanziriza fermentation irashobora kugaragara nka sisitemu ya emulsiya yatatanye kimwe, kandi hagomba gusuzumwa ibintu bibiri:
A, kwemeza ko isosi yoroshye gutakaza amazi mugihe cyo kumisha;
B, kwemeza ko inyama zifite ibinure byinshi.
Gutera ifu cyangwa umusemburo:
Sisitemu yo gukwirakwiza imiterere yumusemburo cyangwa umusemburo isukwa hejuru yisosi, cyangwa hategurwa ihagarikwa ryintangiriro yububiko hanyuma isosi ikarohama, rimwe na rimwe iyi nkingo irashobora gukorwa mbere yo gukama nyuma yo gusembura gutangira.
Fermentation:
· Gusembura bivuga inzira yo gukura gukomeye hamwe na metabolisme ya bagiteri ya acide lactique muri sosiso, iherekejwe no kugabanuka byihuse agaciro ka PH;
· Bagiteri ya aside yitwa Lactique isanzwe ikomeza gukura mugihe cyo kumisha no kunywa itabi rya sosi yumye;
· Gusembura isosi yumye yumye ikorwa icyarimwe hamwe no kumisha ibicuruzwa byambere;
· Enzymes ikorwa na mikorobe ya mikorobe irashobora kubaho igihe kirekire mubihe bidasanzwe;
Gusembura birashobora gufatwa nkibikorwa bikomeza bibaho mugutunganya isosi ya ferment.
Kuma no kwera:
· Mugihe cyo kumisha isosi zose zasembuwe, hagomba kwitonderwa ku kigero cy’amazi ava mu buso bwa sosiso ku buryo angana n’igipimo amazi yimurwa ava imbere muri sosiso akajya hejuru;
· Urwego rwumye rwubwoko butandukanye bwa sosiso isembuye iratandukanye cyane, nicyo kintu nyamukuru kigena imiterere yumubiri na chimique hamwe nubwonko bwibicuruzwa nibikorwa byububiko.
Gupakira:
Gupakira byoroshye:
§ Ikarito
Imyenda cyangwa imifuka ya pulasitike
Pack Gupakira
Gukata no kubipakira mbere (gupakira vacuum cyangwa gupakira umuyaga) kugurisha ibicuruzwa
Igihe cyo kohereza: Apr-08-2024