Bo co: XC XCH XNG KHI

XC XCH XNG KHI

Gii thiu

Qui trnh sn xut

Ti liu tham kho

A. GiI THIU

Knockwurst

Kolbsz

Cabanossi

B. QUY TRNH SN XuT

M XAY TH THT

XAY TH

XAY NHUYN

GIA V- PH GIA

NHI NH LNG

NU- XNG KHI

LM LNH

NG GI

THNH PHM

B. QUY TRNH SN XuT

1 2

Nguyn liu v ph gia

Xay nh

3
4 5

Nhi
Nu Xng khi Hon thin sn phm

I. Nguyn liu

Tht nc
Thnh phn quyt nh tnh cht ca xc xch (kh nng to nh, lin kt cc thnh phn, cht lng dinh dng v cm quan ca xc xch T l nc cao, t m lin kt (collagen, elastin, reticulin s lm cu trc xc xch khng t), pH cao (gi nc tt, gip cu trc xc xch mm)

M
M m c to thnh t cc t bo m lin kt vi nhau di dng li xp.

M phi c mu sng ti, lng sch da, khng st xng, lng v cc tp cht.

M lm hi ha hng v, ci thin cu trc (mm mn), gim gi thnh sn phm.

Nc vy
Gi nhit thp (di 12oC) trong qu trnh xay (do s ma st xy ra gia my thit b v nguyn liu a vo). L dung mi gip ha tan cc thnh phn, cht ph gia... nh hng n kh nng to nh tng, tham gia vo vic to cu trc v trng thi ca sn phm. Lm tng m cng nh trng lng ca sn phm.

Ph gia
Mui nitrit Polyphosphate

ng, Bt ngt

Ph gia

Protein u nnh

Tinh bt

Acid ascorbic

Mui nitrit (95% NaCl v 5% nitrat/nitrit)

Mui to nn v mn cho sn phm. Mui lm tng tnh kt dnh ca actin v myosin trong tht do to p sut thm thu. Tng tc to gel v tng cng cho gel. Nitrit n nh mu hng t nhin ca tht khi gia nhit, tng mu ca tht x l. Tng hng v v cu trc cho sn phm. Tiu dit v/hoc c ch cc vi sinh vt. Km hm s oxy ha lipid. Theo WHO th lng nitrit cho php s dng l < 0.13mg/kg th trng.

Mui
Nng mui (NaCl) thp th s hydrate ha ca protein tng. Nng mui cao, s tng tc gia mui v nc tri hn tng tc gia nc v tht.

Polyphosphate
Ngn chn qu trnh oxi ha gi mu ti ca tht.

Lm gin cc si c qua lm tht mm hn, do hn, gia tng kt dnh ca sn phm.

Tng kh nng gi nc ca tht.

Gia tng hng v ca tht, ngn nga hnh thnh cc mi v l do qu trnh oxi ha to nn.

Ngn nga vi khun pht trin nn c chc nng ko di thi gian bo qun .

Liu lng s dng thng 0,3- 0,5%.

Protein u nnh
To v gi h nh tng, to gel, lin kt nc v cht bo Thng s dng vi hm lng t 1 n 4%. S tng tc gia tinh bt v h gel protein qua lin kt hydro v lc Van der Waals gip xc xch c c n hi c trng.

Tinh bt

ng v bt ngt

To v, trung ha v ca sn phm. Ring ng cn c tc dng h aw ca sn phm do lin kt vi nc v cc thnh phn khc

Acid ascorbic
Acid ascorbic gip chng oxh tht trong qu trnh ch bin, bo qun. N P vi O2, ngn O2 tip xc vi cc thnh phn ca tht, vi nitrit nn gip n nh mu cho sn phm, tng nhanh kh nng to mu cho sn phm. Lm gim lng nitrit d (nu c), ngn cn s to thnh nitrosamine, lm tng gi tr dinh dng cho sn phm, ngn cn s pht trin ca VSV hiu kh do n ly O2.
ascorbic acid (reduced form)

dehydroascorbic acid (oxidized form)

Xay th
Xay th nhm lm gim kch thc ca khi tht lnh ng to iu kin cho qu trnh xay nhuyn, phi trn trn my cutter. Qu trnh xay th ch yu xy ra qu trnh bin i vt l, lm gim kch thc khi tht, gia tng nhit ca khi tht do ma st. Nhit tht trc khi thc hin cng on xay th khong t -1 n -1,5 oC. Tht v m c xay ring thnh nhng khi kch thc nh 2-3 mm. Nhit ca tht v m sau khi xay th khong 10oC l ph hp thc hin cng on to nh tng. Xay tht mn hn m tng kh nng to gel, tng cm nhn bo cho sn phm.

Xay nhuyn
Sau khi xay nhuyn cc si protein tch nhau ra, protein s b hydrate ha, cng vi cc thnh phn ph gia to thnh h gel.

Xay nhuyn
Sau cho thm phn m xay th vo xay tip nhm to thnh h nh tng ng nht cng vi s h tr t cc ph gia nh polyphosphate, protein u nnh, tinh bt...

Cc bin i trong qu trnh xay: Ph v cu trc tht, lm tng din tch tip xc ca nc v m vi gia v, ph gia. S gia tng nhit trong sn phm xy ra do qu trnh sinh nhit gia dao ct v nguyn liu. Qu trnh nh ha din ra to kt dnh tt S ha tan gia v vo trong khi gel do polyphosphate c tnh gi nc trong cu trc ca ht m v lm cho sn phm sau ny mn hn S hydrate ha ca protein tng do c s tham gia ca mui trong qu trnh xay. Khi lng nguyn liu tng ln do c s khuch tn nc trong nguyn liu ra ngoi v mui t bn ngoi vo bn trong. c ch vi sinh vt v mui c kh nng lm gim hot tnh ca nc, gim lng oxy ha tan vo trong mi trng, nitrit cn c kh nng st khun.

III. Qua trinh nhi va inh lng

To cho sn phm c hnh dng, kch thc n nh v ng nht. Hn ch s xm nhp ca oxy v cc loi vi sinh vt c hi cho sn phm. Chun b cho qu trnh xng khi: lm cho sn phm c kt dnh cao, ng thi c nh gel v lm cho sn phm cng u, tng gi tr cm quan.

Phng phap thc hin

Hn hp nguyn liu sau khi xay nhuyn s c chuyn qua my nhi nh lng chn khng. Ti y hn hp s c a qua mt h thng ng ng v c bao gi. Khi cy xc xch t ng trng lng th my s t ng xon hai u li, v c a ra khi my nhi chun b cho qu trnh xng khi. Nhit trong phng nhi v nh lng l 10-150C.

Yu cu k thut
Cc cy xc xch sau khi nh hnh phi c trng lng v kch thc u nhau. Xc xch c cu trc cht, v bc khng b nhn, v, bn trong khng c xut hin bt kh.

V BC COLLAGEN
- Mng bao collagen c kh nng thm thu cc cht c trong khi vo sn phm mt cch d dng hn. - m bo v sinh, kch thc ng nht, c th n c. Collagen c th thay th hon ton rut kh quy m cng nghip. Tn thng mi l Colfan casing, Nturin-R2.

Hnh: v bc collagen

Mt s loi v bc khc
V bc t nhin: c lm t rut heo, cu, b hoc d, c th c mui hay phi kh, c nhc im l khng m bo v sinh, kch thc khng ng u, sn phm khng ng nht, kh ng gi, gi thnh cao v ngun cung cp hn ch V bc plastic: c nhiu mu sc khc nhau nh , vng, nu hoc trong sut. c kh nng co dn cao, rt chc v bn, chu c th thch v lc nhi, bo m sn phm khng b r. Tuy nhin khng thch hp cho xc xch xng khi.

IV. Xng khoi

Mc ch: Ko di thi gian bo qun cho sn phm. To mi v, mu sc c trng. Nguyn tc: t g trong iu kin thiu oxy to ra khi m khng to ngn la. Khi to ra c dn trc tip vo bung xng khi, khi ngng t trn b mt sn phm v khuch tn vo trong.

Cc loi nhin liu dng to khi Cc loi g cng (g si) Kt hp g cng v g mm Khng nn s dng g 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.

Thnh phn ca g
lignin 20-30%
hemicellulose 20-30%

cellulose 50-60%

S t chy ca g
Cellulose
260 -310oC acid hu c v cc hp cht carbonyl
acid acetic, proprionic, isocaproic, iso-valeric, ncaproic, butyric,n-valeric.

Hemicellulose

200 -260oC carboxylic v carbonyl

cht carbonyl c vai tr to mu, hp cht chnh l glycolic aldehyde, methylglyoxal, formaldehyde, acetol

Lignin

300 -500oC
phenol v cc dn xut ca phenol

3 hp cht phenolic chnh xy dng nn mi v v hng khi l guaiacol, 4methy guiacol, syringol

Phng php to khi

To khi bng cch t mn ca nhng khng to ra ngn la nhit 300 3500C To khi bng hi nc To khi bng cch ma st

 To khi bng hi nc
1. Phu cha mn ca 2. ng dn mn ca 3. ng dn hi nc nng 4. Mn ca 5. B phn dn khi 6. Bi tro

To khi bng ma st
1. Thit b nn 2. ng dn khi 3. Thanh g 4. Trng quay bng kim loi

Thnh phn ca khi

Cc hp cht phenol: c khong 20 hp cht phenol khc nhau trong thnh phn ca khi, c tc dng chng li cc qu trnh oxy ho, to mu mi cho sn phm v tiu dit cc vi sinh vt nhim vo thc phm. Cc hp cht alcohol: ph bin nht l metanol. Cc acid hu c: thng l cc acid hu c c mch cacbon t 1 n 4 l nhiu nht nh: acid formic, acid axetic, acid propyonic, acid butyric, izobutyric, cc acid lm cho pH b mt sn phm xng khi gim xung, ng thi n cng c tc dng trong vic ng t protein b mt sn phm xng khi. Cc hp cht cacbon: c khong trn 20 hp cht cacbonyl, c vai tr quan trng trong vic to mu, mi cho sn phm xng khi.

Tc ng ca khi ln sn phm
Gi tr dinh dng

Bm trn b mt Hp ph Khuch tn

Mu sc

Mi v

Bo qun

Cch s dng khi

Xng khi lnh: Nhit ti u ca xng khi lnh l 15 18oC ti a 26oC. Xng khi lnh l qu trnh di mt khong vi gi n vi ngy. Xng khi nng: Nhit xng khi khong 60 80oC, thi gian x l ngn khong vi gi trnh tc ng mnh ca khi ln sn phm. Xng khi nhit cao thnh phn protid c th b ng t b mt sn phm s b se li thnh mt lp cng nn lng nc trong tht kh thot ra, khi ch mi kp bm ln mt ngoi sn phm v vy ch c tc dng lm ngon sn phm, mu sc p, mi v thm nhng tc dng bo qun th li rt km.

Cch s dng khi

S dng khi lng

Khi lng to ra c th c phun, tim, ngm vo sn phm.

Qu trnh xng khi v nu chn

Qu trnh hun khi thng gm 3 giai on: lm ro, xng khi, nu chn.
Lm ro: mc ch chnh ca giai on ny l lm gim m trong nguyn liu v khng ch m trn b mt ca nguyn liu to iu kin thun li cho khi bm dnh vo nguyn liu.

Nu: Lm ng t protein to khung n nh cu trc sn phm n nh mu sc Ko di thi gian bo qun

Protein ng t, to cu trc cho sn phm

Thit b xng khi

1. L hun khi 2. ng dn khi 3. Mn ca 4. Ngun nhit 5. Bi tro

c. Ti liu tham kho

1. Gunter Heinz, Peter Hautzinger, 2007Meat processing technology for small to medium scale produce. 2. http://tapchithucpham.com 3. http://thucphamvadoisong.com 4. http://baotriem91tp.wordpress.com 5. http://tailieu.vn 6. Lun vn Kho st v tm hiu nguyn nhn lm hao ht sn phm xc xch heo xng khi trong qu trnh sn xut ti x nghip ch bin thc phm Nam Phong Nguyn Th Hng Phc