ti: Phn 1: M u 1.1.

t vn : Cng ngh th gii ngy cng pht trin, cc sn phm nng nghip c a vo ch bin cng nghip ngy cng phong ph v a dng phc v vho nhu cu ngy cng cao ca con ngi. Jambon cng nh cc sn phm cng nghip khc c th s dng ti, nu trc khi n hay nu sn. c rt nhiu loi jambon khc nhau. S khc nhau gia cc sn phm l nguyn liu ch bin, thi gian lu tr, cch thc ch bin v thi gian lu tr. T m to ra cc loi jambon vi cc hng v khc nhau. Trong cc sn phm jambon m ta bit th jambon hun khi ang l mt sn phm c a chung hin nay. Khng ch jambon m cc sn phm hun khi u rt c a chung. Hun khi l mt phng php ch bin c t lu i v pht trin rng ri trong nhiu nc, nht l cc nc Chu u. Vit Nam, sn phm hun khi l mt mn n truyn thng ca ngi dn vng cao. nguyn liu ch bin rt a dng, t tht tru, b, d, ln thc cht y l mt phng thc d tr nguyn liu ca ngi dn vng cao. sn phm hun khi c c im l bo qun tt v khi hun c tc dng chung thi ra v chng oxy ha; sn phm hun khi c mu sc v mi v rt c bit: mi thm v mu vng rt c bit. V nhng u im ca sn phm hun khi v nhu cu ca x hi m ti tin hnh ti 1.2. Mc ch v yu cu: 1.2.1. Mc ch: i thc tp vo cc nh my ch bin jambon nm c k thut v cc cng on ch bin jambon hun khi trn c s thc t. 1.2.2. yu cu: - Nm c cc nguyn liu c s dng ch bin jambon v yu cu v nguyn liu c s dng. - Nm c quy trnh ch bin jambon - Nm c cc thit b c s dng trong cc cng on ch bin jambon hun khi Phn 2: Tng quan tnh hnh sn xut jambon trong v ngoi nc 2.1. Tnh hnh sn xut cc nc trn th gii 2.2. Tnh hnh sn xut trong nc Phn 3: Tng quan v jambon v jambon hun khi: 3.1. Nguyn liu dng ch bin Jambon: 3.1.1. Tht Tht l nguyn liu chnh sn xut jambon. Tht c dng ch yu sn xut jambon l tht i v tht vai.tht l thnh phn c gi tr dinh dng cao.

3.1.2. Da: Da l thnh phn c gi tr dinh dng thp, n ng vai tr l mt cht n. Tuy gi tr dinh dng thp nhng n li ng vai tr quan trng trong nh hnh sn phm. Trong da c cha cc cht c kh nng to keo, do m lm cho jambon dai v do. 3.2. Ph liu 3.2.1. Mui n: C vai tr trong bo qun v ch bin 3.2.2. Mui nitrat v nitrit: Mui nitrat c tc dng ko di thi gian bo qun jambon, n nh mu v to mu cho tht. 3.2.3. ng: Thng s dng ng glucose v galactose. y l cc loi ng n nn d thm vo tht hn so vi saccharose. c bit l khng b ln men trong qu trnh bo qun. C vai tr l to v ngt, lm tng bn vng ca sn phm trc khi bo qun, c ch vi sinh vt. Ngoi ra n conftaoj ra s mm do ca sn phm c hm lng nc cao. 3.2.4. Cht to mi: Thng s dng hng liu tng hp c mi c trng cho sn phm. 1.2.5. Cht kt dnh: - Caseinat natri - Flanogen - Samprosoy - Protein ca lactozedium 3.2.6. Cht chng khun ( cht bo qun ) 3.2.6.1. mui nitrat. 3.2.6.2. axit ascobic 3.2.7. Cht n nh: thng s dng polyphosphat lm tng s lin kt gia nc v tht. 3.2.8. Cht to mu cho da: Sunset yellow 3.2.9. Cht x l da Mui n ( 2% ) v L96 ( 0.5% ) 3.2.10. Axit sbic Dng ngm rut dng trong sn xut jambon hun khi 3.2.11. Bao b bo qun: Thng dng bao b PE 3.3. Khi: 3.3.1. Cc loi nguyn liu dng to khi

Nguyn liu dng to khi thng dng cc loi g, thng s dng g cng ( g si ) hoc dng hn hp vi g mm ( g dng, g bul) l nhng cy l rng. khng nn dng d ca cy l nhn hun v cc loi cy ny c nhiu nha to khi lm sn phm c v ng, mu sc sm ti, gim gi tr ca sn phm 3.3.2. Thnh phn ca khi 3.3.3. Tc ng ca khi ln sn phm 3.3.3.1. Tc ng ca khi ln gi tr dinh dng 3.3.3.2. Tc ng ca khi n mi v ca sn phm. 3.3.3.3. Tc ng ca khi n mu sc ca sn phm 3.3.3.4. Tc ng ca khi n vic bo qun sn phm 3.3.3.5. Cc tc ng c hi

Phn 4. Quy trnh cng ngh chung v thit b trong sn xut jambon hun khi 4.1. quy trnh cng ngh: Tht i nng Tr phng mt Ct lc tht Gia v Xm mui, gia v p, massage Bao nhi Khi Nhi Sy, xng khi, sy Lm ngui Xt lt Bao b Bao gi Bo qun Sn phm Ph liu

4.1.1. Tr mt tht - Mc ch: Gip tht tri qua giai on co cng - Cch thc hin: Tht c treo ln cc gin treo nh cc mc inox Tr trong phng mt c nhit 0 4oC, m 80 85% trong 24h 4.1.2. Ct lc tht: - Mc ch: Tng hm lng m c, gim ti a lng m m v cc sn phm khng cn thit ( mng lin kt, bao c, hch bch huyt ) n mc cho php mi sc tht. Do lm cho cc ming tht c thnh phn ng nht thun li cho vic kt dnh sau ny. - Thc hin: Qu trnh c thc hin nhanh chng trong phng chun b c nhit 10 15oC Tht c ct lc ht cc m m thy c, hch bch huyt, hch tnh mch.. Tht vn, m m lc ra c a i cp ng ch bin sn phm khc. 4.1.3. Xm mui v p gia v: - Mc ch: Tng hng, v, cc loi mu, cc cht tng kh nng kt dnh tht v nc. ng thi n cn c tc dng bo qun. - Thc hin: Qu trnh ny c thc hin trong phng sn xut jambon c nhit 5oC 4.1.4. Nhi: - Mc ch: nh hnh sn phm, d dng s dng v bo qun - Thc hin: Tht c cho vo my nhi 10oC ri sau cho vo cc bao bc ( c ghp m mt u v ngm trong nc nng 85oC ). Ct khc tht ( c bao bc ) c bm ghp m u cn li v t trn cc k inox chun b a vo phng xng khi 4.1.5. Sy, xng khi, sy - Mc ch: Tch bt nc, tiu dit v c ch vi sinh vt trn b mt tht, v hot enzym c trong tht nhm ko di thi gian bo qun tht To mu sc v mi v c trng cho sn phm. - Thc hin: Thc hin phng lm chn nhit 20 30oC

Sau a tht vo phong xng khi ng kn v thc hin theo quy trnh t ng trong khong 10 gi Sau 10 gi th kim tra nhit tm khi tht khong 70oC l t. Sau ngui nhit khng kh 2o 30oC khonagr 15 pht ri cho sn phm vo phng bo qun lnh 0 4oC h thp nhit tip v bo qun t nht 24h trc khi s dng 4.1.6. Xt lt: - Mc ch: Phn chia sn phm thnh cc lt c khi lng bng nhau nhm to iu kin thun tin cho vic s dng ca ngi tu dng. - Thc hin: Thc hin phng c nhit 5oC Dng my xt lt thnh cc lt mng c dy bng nhau. Cc lt mng u c cn li 4.1.7. Bao gi chn khng: - Mc ch: To cho sn phm c mt lp bo v trnh s nh hng ca mi trng: vi sinh vt, m. To iu kin thun li cho vic phn phi sn phm rng ri sn phm n tay ngi tiu dng To cho sn phm c mu m hp dn v cung cp thng tin cn thit v sn phm cho ngi tiu dng, - Thc hin: Qu trnh bao gi c thc hin trong phng c nhit 5oC Cc lt sn phm c xp ngay ngn trong bao b v cc bao b ny c ng gi chn khng thc hin ht chn khng v hn kin ming 4.1.8. Bo qun lnh: - Mc ch: Nhm hn ch hot ng v s pht trin ca vi sinh vt trnh s h hng ca sn phm - Thc hin: Cc sn phm c bao gi c cha trong khay nha v a vo tr phng mt c nhit 0 4oC, m khng kh 80 85% trc khi phn phi 4.2. thit b s dng trong ch bin jambon 4.2.1. My xm 4.2.2.My massage 4.2.3.My ct 4.2.4.Thit b to khi

Phn 5.