Ma'anar: Ana niƙa nama, a yanka ko a kwaikwaya a cikin nama (naman diced, niƙaƙƙen nama ko mahaɗinsa) sannan a ƙara kayan yaji, kayan kamshi ko filaye, a cika su a cikin kasko, sannan a gasa, a yi tururi, a shaƙa kuma a haɗe, bushewa da sauran hanyoyin da aka yi da nama. samfurori.
1. Rarraba:
Ø Sabbin tsiran alade
Ø Danyen tsiran alade mai kyafaffen
Ø Dafaffen tsiran alade
Busassun tsiran alade da rabin-bushe
2, fasahar sarrafa gabaɗaya:
3, wuraren sarrafa fasaha:
① Kayan albarkatun kasa na iya zaɓar naman alade, naman sa, naman naman naman, zomo, kaji, kifi da viscera;
② Shirye-shiryen gishiri shine cakuda gishiri, sodium nitrite da polyphosphate;
③ An raba nama mai kitse da nama a 2 ± ℃ curing 24-72 hours;
④ Kula da ƙara jerin kayan aiki kuma kiyaye ƙananan zafin jiki lokacin yanka;
⑤ Tsarin cikawa yana da ƙarfi ba tare da rata ba, ƙididdige ƙididdiga;
Ana sarrafa zafin jiki na yin burodi a 70 ℃, 10-60 mintuna;
Ana sarrafa zafin jiki mai zafi a 80-85 ° C, kuma tsakiyar zafin jiki na samfurin ya fi 72 ° C a ƙarshen;
⑧ Shan taba zazzabi 50-85 ℃, 10 minutes zuwa 24 hours;
⑨ Cool a 10-15 ℃ kuma adana a 0-7 ℃.
4. Ham tsiran alade:
Tare da sabo ko daskararre dabbobi, kaji, kifi a matsayin babban albarkatun kasa, ta pickling, sara a cikin casing, high zafin jiki, high matsa lamba sterilization aiki na emulsified tsiran alade.
5. tsiran alade mai taki:
Yana nufin minced nama da dabba mai gauraye da sukari, gishiri, Starter da kayan yaji, sa'an nan kuma zuba a cikin casing, kuma sanya ta microbial fermentation tare da barga microbial halaye da hankula fermentation dandano na hanji kayayyakin.
① Halayen samfur na tsiran alade fermented:
Ø Ana adana samfurori da jigilar su a cikin zafin jiki;
Ø Ku ci kai tsaye ba tare da dafa abinci ba;
Ø Samuwar tsarin gel yankakken;
Babban aminci da kwanciyar hankali na samfurin.
② Rarraba tsiran alade da aka haɗe:
v Busasshen tsiran alade da bushe-bushe
· tsiran alade mai bushewa
A karkashin aikin microorganisms, ƙimar PH na nama na ƙasa ya kai ƙasa da 5.3, kuma an cire 15% na ruwa yayin aikin zafi da shan taba, don haka rabon ruwa zuwa furotin a cikin samfurin bai wuce 3.7: 1 ba. daga cikin kayayyakin hanji.
· Busasshen tsiran alade
Bayan fermentation na ƙwayoyin cuta, ƙimar PH na cika nama ya kai ƙasa da 5.3, sannan bushe don cire 20% -25% na ruwa, don haka rabon ruwa zuwa furotin a cikin samfurin bai wuce 2.3: 1 samfuran hanji ba. .
③ Shiri da ciko na mince:
The pre-fermentation mince za a iya gani a matsayin uniformly tarwatsa emulsion tsarin, da kuma biyu dalilai dole ne a yi la'akari:
A, don tabbatar da cewa tsiran alade yana da sauƙin rasa ruwa yayin aikin bushewa;
B, don tabbatar da cewa naman yana da babban abun ciki mai yawa.
④ Inoculate mold ko yisti:
Ana fesa ruwa mai tarwatsewa na mold ko al'adar yisti a saman tsiran alade, ko kuma an shirya dakatarwar da aka yi amfani da shi kuma an jiƙa tsiran alade, wani lokacin ana iya aiwatar da wannan inoculation kafin bushewa bayan fermentation ya fara.
⑤ Ciwon ciki:
· Fermentation yana nufin aiwatar da haɓaka mai ƙarfi da haɓakar ƙwayoyin cuta na lactic acid a cikin tsiran alade, tare da saurin raguwar ƙimar PH;
Kwayoyin Lactic acid yawanci suna ci gaba da girma a lokacin bushewa da shan taba na tsiran alade da aka bushe;
· Ana yin fermentation na tsiran alade mai bushewa a lokaci guda tare da bushewar samfurin farko;
Enzymes da aka samar ta hanyar ƙwayoyin cuta na iya zama na dogon lokaci a ƙarƙashin yanayi na musamman;
Za a iya ɗaukar fermentation a matsayin ci gaba da tsari wanda ke faruwa a duk lokacin sarrafa tsiran alade.
⑥ bushewa da ripening:
· A lokacin bushewar duk tsiran tsiran alade, dole ne a mai da hankali ga adadin da ruwa ke ƙafewa daga saman tsiran alade don ya zama daidai da adadin da ake canja wurin ruwa daga cikin tsiran alade zuwa saman;
· Matsayin bushewar nau'ikan tsiran alade iri-iri daban-daban ya bambanta sosai, wanda shine babban abin da ke tabbatar da kaddarorin jiki da sinadarai da abubuwan azanci na samfurin da aikin ajiyarsa.
⑦ Shiryawa:
Marufi mai sauƙi:
§ Karton
§ Tufafi ko jakunkuna
§ Marufi
§ Yankewa da riga-kafin shiryawa (kwandon injin ko kwandishan kwandishan) don siyarwar dillali
Lokacin aikawa: Afrilu-08-2024