Thit Dong Hop

TRNG I HC BCH KHOA TP.
HCM
KHOA K THUT HA HC
B MN CNG NGH THC PHM
O
Tiu lun mn hc:
Cong nghe ch bin thc pham

e tai :
THT NG HP
GVHD : PGS.TS L Vn Vit Mn

HVTH : Nguyn Th Nguyn Tho
Nguyn Ngc T Anh
Nguyn Th Ngn
Nguyn Th Dung
Thng 3 nm 2011
TLMH Cng Ngh Thc Phm
GVHD: PGS.TS L Vn Vit Mn
MC LC
MC LC BNG ............................................................................................................ 2
MC LC HNH ............................................................................................................. 3
I. GII THIU CHUNG V SN PHM THT NG HP .................................. 4
I.1. Gii thiu chung ................................................................................................. 4
I.2. Phn loi ............................................................................................................. 4
II. NGUYN LIU ....................................................................................................... 5
II.1. Nguyn liu tht ................................................................................................ 5
II.3. Nguyn liu ph .............................................................................................. 12
II.4. Ph gia ............................................................................................................. 15
II.5.Cht bo qun, n nh mu ............................................................................. 17
III.QUY TRNH CNG NGH ................................................................................. 20
III.1. S khi 1 ................................................................................................... 20
III.2. S khi 2 ................................................................................................... 21
IV.THUYT MINH QUY TRNH CNG NGH ................................................... 22
IV.1. R ng .......................................................................................................... 22
IV.2. Ct lc tht ...................................................................................................... 24
IV.3. Xay th ........................................................................................................... 26
IV.4. Xay mn ......................................................................................................... 28
IV.5. Vo hp .......................................................................................................... 32
IV.6. Bi kh v ghp np........................................................................................ 33
IV.7. Tit trng ........................................................................................................ 38
IV.8. In date v dn nhn ........................................................................................ 42
Dy chuyn thit b gm h thng bng ti, my in date v my dn nhn. .......... 42
V.SN PHM ............................................................................................................ 45
V.1. Thnh phn dinh dng ca sn phm Spam Garlic ..... Error! Bookmark not
defined.
V.2. Cc ch tiu nh gi tht heo ng hp .......................................................... 45
TI LIU THAM KHO .............................................................................................. 48
Tht ng hp
Trang 1
MC LC BNG
Bng II.1 : Thnh phn ha hc ca tht vai (tnh trong 100g n c) .......................... 5
Bng II.2: Thnh phn cc acid amin khng thay th trong tht heo ............................... 6
Bng II.3: Thnh phn ha hc ca c tht....................................................................... 6
Bng II.4: Thnh phn dinh dng nhng phn ct khc nhau ca tht heo................. 8
Bng II.5: Cc ch tiu cm quan ..................................................................................... 9
Bng II.6: Ch tiu l ha ............................................................................................ 10
Bng II.7: Thnh phn dinh dng ca ng trong 100g n c .............................. 10
Bng II.8: Cc ch tiu cm quan ................................................................................... 11
Bng II.9: Cc ch tiu l ha ...................................................................................... 11
Bng II.10: Cc cht nhim bn ..................................................................................... 11
Bng II.11: Tiu chun TCVN 5501-1991 ca nc s dng trong quy trnh ch bin 12
Bng II.12: Hm lng allicin trong ti L Sn, ti ta v ti Trung Quc. .................. 14
Bng II.13: Ch tiu kim loi nng ca ti ..................................................................... 15
Bng II.14: Ch tiu vi sinh vt ...................................................................................... 15
Bng II.15: Ch tiu ha l .......................................................................................... 16
Bng II.16: Ch tiu vi sinh vt ...................................................................................... 17
Bng IV.1: So snh qu trnh bi kh bng nhit v bi kh chn khng ....................... 44
Bng IV.2: Thnh phn dinh dng ca sn phm Spam Garlic .. Error! Bookmark not
defined.
Bng V.1: Yu cu cm quan ca tht hp ..................................................................... 45
Bng V.2: Ch tiu ha l ............................................................................................... 46
Bng V.3: Cc ch tiu vi sinh vt ca tht hp .............................................................. 47
Bng V.4: D lng kim loi nng ca tht hp ............................................................ 47
Bng V.5: D lng thuc th y ca tht hp ................................................................ 47
Bng V.6: D lng hoocmon ca tht hp ................................................................... 47
Tht ng hp
Trang 2
MC LC HNH
Hnh I.1 : Cc dng sn phm Spam trn th trng ........................................................ 5
Hnh II.1: Ti L Sn ..................................................................................................... 13
Hnh III.1: S khi cho quy trnh cng ngh 1.......................................................... 20
Hnh III.2: S khi cho quy trnh cng ngh 2.......................................................... 21
Hnh IV.1: Thit b r ng chn khng APV-Torry ..................................................... 23
Hnh IV.2 : Mt trc v sau ca my ct tht ............................................................... 26
Hnh IV.3: B dao ct ca my xay th ......................................................................... 27
Hnh IV.4: My xay th Mincer ..................................................................................... 28
Hnh IV.5: Tht sau khi c xay th ............................................................................. 28
Hnh IV.6: Cc chi tit lp trn trc dao v v tr ca dao so vi cho .......................... 30
Hnh IV.7: My xay nhuyn ........................................................................................... 31
Hnh IV.8: Tht sau khi c xay nhuyn ...................................................................... 32
Hnh IV.9: Thit b vo hp bn t ng hot ng lin tc ......................................... 32
Hnh IV.10. Thit b bi kh bng nhit.......................................................................... 35
Hnh IV.12: Thit b ghp np lin tc ........................................................................... 36
Hnh IV.13: Thit b ghp m chn khng ...................................................................... 38
Hnh IV.14: Thit b tit trng gin on khng lc o (retort) ................................... 39
Hnh IV.15: Thit b tit trng hydrostatic ..................................................................... 40
Hnh IV.16: Thit b in date v dn nhn ....................................................................... 42
Hnh V.1: Sn phm Spam Garlic .................................................................................. 45
Tht ng hp
Trang 3
I. GII THIU CHUNG V SN PHM THT NG HP [12]

I.1. Gii thiu chung
Trong khu phn n ca con ngi, tht ng mt vai tr c bit quan trng.
Thnh phn ha hc ca tht bao gm cc cht : protein, cht bo, cc cht khong v
mt s vitaminc bit protein trong thnh phn ca tht l protein hon thin. Cc
cht trch ly c trong tht kch thch s n ngon ming v kch thch dch v tiu ha. V
vy tht v cc sn phm ch bin t tht c gi tr dinh dng cao, sinh nng lng
ln v l ngun thc phm cn thit cho hot ng sng ca con ngi.
Tht v cc sn phm ch bin t tht rt a dng. Mi vng dn c c phng
php ch bin cc sn phm t tht theo thi quen v khu v ring. Nhng ph bin vn
l nhng phng php ch bin truyn thng nh pate, lp xng, dm bng, hun khi,
ng hp
Spam l mt dng sn phm tht ng hp, c sn xut t hn hp tht cc loi
c xay nhuyn, nho trn vi gia v, ph gia v cc thnh phn khc. Hn hp ny
c nh dng trong cc bao b st ty. Ch Spam c ngha l Shoulder pork ham
c ra i bi George a Hormel ti M, vo nm 1937.
Trong bi tiu lun ny, chng em tm hiu v xy dng quy trnh sn xut tht
heo ng hp dng Spam Garlic. l dng sn phm i t ngun nguyn liu chnh l
tht heo vai v ti to mi v c trng cho dng sn phm ny.
I.2. Phn loi

Da vo thnh phn nguyn liu, phng php ch bin, nhng dng sn phm
dng sn phm Spam trn th trng rt phong ph nh: Classic, Lite, Less Sodium,
Hickory Smoke Flavored, Oven Roasted Turkey, Hot & Spicy, SPAM with Cheese,
SPAM with Bacon and SPAM Spread, Spam Garlic.
Nguyn liu ch bin Spam truyn thng ch yu l tht heo m y l tht vai.
Ngoi ra c mt s sn phm spam cn c nguyn liu l tht g (Oven Roasted Turkey) ,
b..
Tht ng hp
Trang 4
Hnh I.1 : Cc dng sn phm Spam trn th trng
II. NGUYN LIU

II.1. Nguyn liu tht [4]
II.1.1. Thnh phn ha hc ca tht heo
II.1.1.1. M c
Bng II.1 : Thnh phn ha hc ca tht vai (Tnh trong 100g n c) [6]
Thnh phn
Tht vai
Thnh phn
Tht vai
Nng lng (cal)
186
Se((mcg)
26,2
Protein(g)
17,4
P(mg)
190
Lipid(g)
12
Riboflavin(mg)
0,4
Ca(mg)
Niacin
4,2
P(mg)
156
thiamin
0,5
VitaminB12(mcg)
0,9
VitaminB6(mg)
0,5
Zn(mg)
3,1
Tht ng hp
Trang 5
Bng II.2: Thnh phn cc acid amin khng thay th trong tht heo
Bng II.3: Thnh phn ha hc ca c tht
- Nc: chim t l cao nht trong c tht 75%, c vai tr vn chuyn cc cht
dinh dng n cc t bo v gia cc t bo.
- Protein: chim trung bnh 18,5 % trng lng m c (t 16-22%) vi nhiu
vai tr khc nhau. Protein duy tr cu trc trong c v trong t bo, ng vai tr quan
trng trong qu trnh ch bin:
L cht to hnh, ngha l to ra b khung, hnh dng, trng thi cng vi
c, dai v n hi cho sn phm.
C kh nng to nh tng.
C kh nng c nh cc cht mi khc nhau qua tng tc Vander Waals
hoc qua lin kt tnh in v lin kt ng ha tr, gp phn khng nh trong vic to
mu sc v mi v c trng cho sn phm, c bit nh hng trc tip n mm
ca tht.
Tht ng hp
Trang 6
- Carbonhydrat: chim 1% (dao ng trong khong t 0,5-1,5%), chim t l

cao nht trong carbonhydrat l glycogen, mt phn glucose.
- Lipit: chim 3% khi lng c tht, t l ny khc nhau ph thuc vo tui
ca con vt, ch dinh dng. Lipid ng vai tr l cht d tr dinh dng, cu trc
nn mng t bo v gi vai tr quan trng trong qu trnh ch bin.
- Non protein: cht khong, vitamin, creatin , creatin phosphate,nucleotide, acid
amin t do. Dao ng t 0,5 - 1%
II.1.1.2. M m
- Hm lng ca cc thnh phn c bn l cc triglyceride- l pha phn tn ,
tham gia vo vic hnh thnh cu trc h nh tng.
- Lm tng bo, bng cho sn phm, tng kt dnh cho h nh tng
khi xay nhuyn , tng gi tr cm quan cho sn phm.
- Lm cht n gip gim gi thnh sn phm dn n hiu qu kinh t tng.
Ngoi cc thnh phn chnh trong m m cn cha cc cht mu, cht khong v
vitamin.
II.1.2. Cc ch tiu cht lng tht heo
C th s dng tht ng lnh hay tht ti sau khi git m 3-4h. Nn dng
tht ti sau git m l tht trc giai on co cng m bo protein trong tht cha
b bin tnh v kh nng gi nc cn cao, mm ca tht trng thi tt v lng
hao ht khi ch bin khng ng k .
Tu theo cng ngh ch bin v yu cu sn phm i khi ngi ta s dng tht
lnh (tht bo qun lnh) gi nhit lnh cho tht trong sut thi gian ch bin,
protein tht khng b bin tnh do nhit sinh ra trong qu trnh ch bin.
y nguyn liu chng em la chn l tht heo ng lnh v dng sn phm
Spam Garlic s dng nguyn liu tht vai c hm lng bo cao nht trong cc m 37%
to cu trc nho cho sn phm ngoi ra cn to v bo v bng trn b mt sn
phm khi c hp chn, ng thi thnh phn dinh dng tht vai kh cao.
Tht ng hp
Trang 7
Bng II.4: Thnh phn dinh dng nhng phn ct khc nhau ca tht heo
B phn
ct
Protein
(%)
m (%)
Bo (%)
Tro (%)
i
Thn
Vai
Sn heo
lc tht
15.2
16.4
13.5
53
58
49
31
25
37
0.8
0.9
0.7
Nng
lng
(cal/100g)
340
300
390
14.6
53
32
0.8
350
Ch tiu cht lng tht heo bo qun lnh ng (TCVN 4377-1993)

- Ch tiu cm quan
Trng thi: Block tht vung vn, ng cng li, lnh dnh tay. B mt kh,
khi g c ting vang. C th c mt t tuyt mng trn b mt. y ca khi tht khng
c lp dch mng v cc im ng nc ng bng.
Mu sc: Mu hng ti c trng ca tht, xen ln mu trng c.
- Ch tiu ha l
pH: 5.3 6.0
Hm lng NH3: 40mg /100gr
- Ch tiu vi sinh
Tng s vi khun hiu kh: 1.000.000/gr
E.coli: 100/gr
Staphilococus aureus: 100/gr
Salmonella: khng c
Tht ng hp
Trang 8
II.2. Gia v
II.2.1. Mui n
Mui s dng trong sn xut tht hp l mui bt. Liu lng s dng l 1 2,5 %
khi tht. Mui c tc dng:
- Mui l cht gia v: to v mn cho sn phm
- Mui c tc dng bo qun:
- To p lc thm thu, lm cho nc bn trong tht di chuyn ra ngoi v
mui i vo bn trong khi tht, lm gim lng nc trong khi tht, hot ca nc
gim, do hn ch s pht trin ca vi sinh vt.
Do to c p lc thm thu nh vy nn t bo vi sinh vt s b mt nc, t
bo b co rt, v do mui i vo bn trong t bo vi sinh vt, lm bin tnh protein ca
t bo vi sinh vt, do vi sinh vt s b c ch hoc b tiu dit.
Tiu chun k thut ca mui (10 TCN 402-99)
- Ch tiu cm quan ca mui
Bng II.5: Cc ch tiu cm quan
Ch tiu
Yu cu
Mu sc
Mu trng
Mi
Khng mi
Tnh trng
Dung dch mui 5% c v mn thun khit, khng c

v l
Trng thi kh ri, khng c tp cht nhm thy bng

mt thng
Kch thc ht 0.8 mm
Tht ng hp
Trang 9
- Ch tiu l ha ca mui
Bng II.6: Ch tiu l ha
Ch tiu
m
Hm lng NaCl
Cht khng ha tan trong nc
Ca+ +
n v
%
%
%
%
Yu cu
1.0
99
0.2
0. 2
Mg+ +
0.25
SO4--
0.8
II.2.2. ng saccharose
ng s dng trong sn xut tht hp l ng RE. ng s dng di dng
ht mn mc ch l lm cho ng mau ha tao vo hn hp nguyn liu trong qu
trnh o trn v xay. ng c tnh ha tan trong nc cao. Lng ng s dng
trong sn xut tht hp khong 1.5 2.% khi tht. ng c tc dng:
- L cht gia v, to v ngt cho sn phm, lm du v mui, gip cho sn phm
c v hi ha, c trng ca sn phm.
- ng kt hp vi mui lm tng p lc thm thu, kim hm hot ng mt
s vi sinh vt trong qu trnh bo qun.
- ng lin kt vi nc bng lin kt hydro, bin nc t do thnh nc lin
kt, lm mm tht v gim hot ca nc, ko di thi gian bo qun sn phm.
Bng II.7: Thnh phn dinh dng ca ng trong 100g n c
Thnh phn
Nc
Protein
Glucid
Tro
Natrium
Kalium
Calcium
Magnesium
Phosphor
St
n v
g
g
g
g
mg
mg
mg
mg
mg
mg
Hm lng
0.5
99.3
0.20
0.10
1.90
0.40
0.10
0.10
0.06
Ngoi ra cn c cc thnh phn khc vi hm lng nh

Tht ng hp
Trang 10
Tiu chun k thut ca ng (theo TCVN 6958 : 2001)

Bng II.8: Cc ch tiu cm quan
Ch tiu
Ngoi hnh
Yu cu
Tinh th mu trng, kch thc tng i ng u,

ti kh khng vn cc
Mi v
Tinh th ng hoc dung dch ng trong nc

c v ngt, khng c mi v l
Mu sc
Tinh th trng, ng nh, khi pha vo nc ct cho

dung dch trong sut
Bng II.9: Cc ch tiu l ha

STT
Tn ch tiu
Mc
Pol (OZ), khng nh hn
99.80
Hm lng ng kh, % khi lng (m/m), khng ln hn
0.03
Tro dn in, % khi lng (m/m), khng ln hn
0.03
S gim khi lng khi sy 105 C trong 3 h, % khi

lng
(m/m), khng ln hn
mu, n v ICUMSA, khng ln hn
0.05
30
- D lng SO2: Sunfua dioxit ( SO2), ppm, khng ln hn: 7

- Cc cht nhim bn, mc ti a:
Bng II.10: Cc cht nhim bn
STT
Tn
Mc ti a
Asen (As)
1 mg/kg
ng (Cu)
2 mg/kg
Ch (Pb)
0.5 mg/kg
Tht ng hp
Trang 11
- Bao gi: ng c ng trong bao PP kn. Bao ng ng phi sch,

khng c mi v khng nh hng n cht lng ca ng
- Bo qun: ng phi bo qun ni kh ro, sch s, trnh c ma nng,
cch xa cc ngun nhim.
II.3. Nguyn liu ph

II.3.1. Nc vy
Chc nng ca nc vy trong qu trnh ch bin:
- Gi nhit hn hp khng qu 12oC trong qu trnh xay nhuyn to h nh
tng, v trong qu trnh xay hn hp ma st vi my lm cho nhit ca hn hp
tng. Nu nhit vt qu 12oC th h nh tng s khng bn vng nh hng n
cht lng ca sn phm trong qu trnh sn xut.
- L dung mi gip ha tan cht ph gia, gia v lm nguyn liu v cc thnh
phn khc trong tht kt dnh li vi nhau.
- To h nh tng vi hn hp nguyn liu lc xay nhuyn to thnh cu trc
mi cho sn phm.
- Tng m v trng lng ca sn phm, gim gi thnh sn phm.
Bng II.11: Tiu chun TCVN 5501-1991 ca nc s dng trong quy trnh ch
bin
Tn ch tiu
Mc cht lng
Ch tiu ho hc
-
trong
< 1.5g/l
mu
<5
Hm lng cn khng tan
< 10 mg/l
Hm lng cn ho tan
< 500 mg/l
pH
cng ton phn
< 300mgCaCO3
Hm lng clorua
< 0.1 mg/l
Hm lng nitrit
0.3 mg/l
Tht ng hp
> 100Cm
6-8.5
Trang 12
Hm lng st tng th
Hm lng thu ngn
< 0.01 mg/l

m tnh
Ch tiu sinh hc
-
Tng s vi khun hiu kh
< 200 khun lc / ml
Tng s Coliforms
m tnh
Tng s Coliforms phn
m tnh
II.3.2. Ti
Tn khoa hc ca ti l: Allium sativum L. Thuc h Alliaceae. C nhiu loi ti:
ti L Sn, ti Trung Quc, ti Ta
Ti s dng cho sn phm ny l ti L Sn (Qung Ngi), dng ti. L do
chn loi ti ny v trong ti ny c lng Allicin nhiu hn trong cc loi ti (ti
Trung Quc, ti ta). Ti L Sn cha cc thnh phn chnh sau: saponin steroid,
flavonoid, axt amin, cht bo, ng kh, polysacharid,sterol v tinh du (theo nghin
cu ca tc gi Nguyn Minh Chnh v cng s).
Hnh II.1: Ti L Sn
Tht ng hp
Trang 13
Bng II.12: Hm lng allicin trong ti L Sn, ti ta v ti Trung Quc [2]
Ti c v hng cay, mi thm c trng ca ti. Hot cht allicin tong ti c tnh
khng khun. Khi ti c p dp (nghin/ xay), cht aliin c chyn ha thnh
Allicin nh enzyme allinase, di tc dng ca nhit, chuyn thnh diallythiosulfonate
to ra mi thm c trng cho sn phm.
Ti dng trong sn phm c tc dng:
- To hng v c trng cho sn phm
- Ti c tc dng khng khun, c ch hoc tiu dit mt phn vi sinh vt nh
hot cht allicin, tt cho qu trnh bo qun.
- Ti iu tr bnh cm cm, tim mch v lm gim cholesterol trong mu tt
cho sc khe con ngi.
Tiu chun la chn ti

-
Ch tiu cm quan (Q 46/2007/Q-BYT)

+ Hnh dng: Ti c tp to v u, cc c ti phi cn trng thi nguyn vn,
khng b dp, khng b ri khi c.

+ Tnh cht: C ti cn ti, khng b su mt, khng b nm mc, sch s, v
khng ln ct t.
- c t nm (Q 46/2007/Q-BYT): Afflatoxin B1B2G1G2 15 g/kg
- Thuc bo v thc vt: Dithiocarbamates 0.5 mg/kg
Tht ng hp
Trang 14
- Ch tiu kim loi nng (Q 46/2007/Q-BYT)

Bng II.13: Ch tiu kim loi nng ca ti
Ch tiu
n v
Gii hn ti a
As
mg/kg
5.0
Cu
mg/kg
30
Pb
mg/kg
2.0
Hg
mg/kg
0.05
Sb
mg/kg
1.0
Cd
mg/kg
1.0
Zn
mg/kg
40
- Ch tiu vi sinh vt (Q 46/2007/Q-BYT)

Bng II.14: Ch tiu vi sinh vt
Loi vi sinh vt
TSVSVHK
Gii hn vi sinh vt
(trong 1g hay 1ml thc phm) (*)
104
Coliforms
E.coli
S.aureus
Salmonella
TSBTNM-M
102
3
102
Khng c
102
(*) Tnh trn 25g hoc 25ml Salmonella
II.4. Ph gia
Cht n nh, nh ha, lm dy

C th s dng cc loi tinh bt bin tnh: tinh bt khoai ty bin tnh, tinh b bp
bin tnh, tinh bt khoai m,...., l tinh bt qua iu kin gia cng (gia nhit, x l
bng acid, kim, enzyme,...) lm thay i cu trc ban u ca tinh bt c tc dng
Tht ng hp
Trang 15
nh ha gip n nh khi nguyn liu, to h nh tng bn vng v trnh hin tng

thoi ha cu trc gel tinh bt.
S d tinh bt bin tnh lm c nhim v ny l do khi tinh bt b bin tnh th
kh nng ha tan v kh nng hydrat ha ca tinh bt tt hn so vi tinh bt cha bin
tnh rt nhiu, v khi tinh bt b bin tnh th cu trc ca mng tinh th c nhiu l
trng hn, cc nt mng bn chc, do kh nng cha nc v gi nc ca n tt.
Tiu chun k thut ca tinh bt
- Ch tiu cm quan
+
Trng thi: dng bt mn
Mu sc: trng hoc trng ng
Mi, v : khng mi, v ngt nh, khng c mi v l
Tp cht: khng c ct, sn, tp cht khc
- c t nm: Ocharatoxin A
- Ch tiu ha l (Q 46/2007/Q-BYT)
Bng II.15: Ch tiu ha l
Ch tiu
n v
Gii hn ti a
As
mg/kg
1.0
Cu
mg/kg
30
Pb
mg/kg
0.1
Hg
mg/kg
0.05
Sb
mg/kg
1.0
Cd
mg/kg
0.05
Zn
mg/kg
40
Tht ng hp
Trang 16
- Ch tiu vi sinh vt
Bng II.16: Ch tiu vi sinh vt
Loi vi sinh vt
Gii hn vi sinh vt
(trong 1g hay 1ml thc phm) (*)
TSVSVHK
104
Coliforms
10
E.coli
S.aureus
10
Cl. perfringens
10
B.cereus
10
TSBTNM-M
102
II.5.Cht bo qun, n nh mu [5], [8], [9]

II.5.1. Acid ascorbic
C nhiu cht gi n nh mu v bo qun cho sn phm tht: mui nitrit, natri
tripolyphosphate, acid citric,... nhng cc mui nitrite, phosphate gy c cho con
ngi, trong khi , acid ascorbic c tnh cht chng oxi ha rt tt. Do , ngy nay
trong cng nghip, ngi ta s dng acid citric mt cch rng ri.
c im chung: Cng thc phn t: C6H8O6
-
Nhit nng chy (phn hy): 190 192 OC
Tinh th trng, dng bt
D ha tan vo trong nc
Bi tit qua thn
Yu cu k thut: tinh khit > 99%

-
m: ti a 0.4%
Tng hm lng kim loi nng: ti a 20ppm
Hm lng Arsen: ti a 3ppm
Hm lng tro: ti a 0.1%
Mc ch s dng:
Tht ng hp
Trang 17
- Chng oxi ha tht trong qu trnh ch bin, bo qun, do ascorbic phn ng vi

oxy, ngn khng cho oxy tip xc vi thnh phn ca tht (myoglobin), lm cho tht gi
mu sc ti, khng b sm mu (metmyoglobin).
- Ngn cn s pht trin ca vi khun hiu kh do ascorbic phn ng vi oxy trong
khng kh.
- Chng li s oxy ha ca cht bo trong tht, trnh sn phm c mi i.
- Liu lng ti a cho php s dng: 2000 mg/ngi/ngy
II.5.2. Sodium lactate
c im chung
-
Cng thc phn t: NaC3H5O3
L cht lng, hi snh, khng mu, khng mi, v mn du
Dung dch c bn trn th trng thng c nng khong 50 60%
Yu cu k thut
-
tinh khit > 95%
Hm lng tro: ti a 0.1%
Mc ch s dng
-
Chng vi sinh vt: nm men, mc, vi khun gy bnh. S d Sodium Lactate c
chc nng ny v:
+ Gim hot ca nc, lm cho t bo vi sinh vt b mt nc, co rt, vi sinh
vt b c hoc tiu dit.
+ Ion lactac tn cng ln thnh v mng t bo, do nh hng n hot tnh
ca enzyme, nh hng n s trao i cht, sinh trng v pht trin ca vi sinh vt
-
Gi mu hng cho sn phm, do:
Tht ng hp
Trang 18
+ Sodium lactate ngn cn s pht trin ca vi sinh vt, do khng sn sinh ra

cc acid nn pH ca tht tng, dn n kh nng gi nc ca tht tng v myoglobin
ca tht c n nh, khng b oxi ha to metmyoglobin gy sm mu cho sn phm.
+ Do Sodium lactate c tnh kim nn pH ca khi tht tng, do cng gi
c mu hng cho sn phm.
-
Gim s oxi ha ca lipid do ngn chn c cc gc t do (OH-) v peroxit
(ROO-), v vy Sodium lactate cn gi c mi thm c trng cho sn phm.

Liu lng ti a cho php s dng: 20000 mg/ngi ngy.
II.5.3. Cht mu
Dng mu thc phm tng hp: Erythrosine (E127)
c im chung
-
Cng thc phn t: C20H6I4Na2O5.H2O
Dng bt mu anh o hoc dng ht
Ha tan trong nc, trong dung dch ng sucrose
Yu cu k thut
-
tinh khit: khng nh hn 85% tng cht mu
m: ti a 15%
Hm lng tro: N/A
Mc ch s dng: Erythrosine c thm vo thc phm thay th cc mu sc b

mt trong qu trnh sn xut , lm tng gi tr cm quan cho sn phm
S dng vi liu lng cho php ca B Y T.
Tht ng hp
Trang 19
III.QUY TRNH CNG NGH

III.1. S khi 1
Tht heo ng
lnh
(ttm = -20 -18oC)
R ng
(ttm = -4 -2oC)
Ct lc tht
Gia v, ph
gia
Xay th
Gia v, ph
gia, vy
Xay nhuyn
Hp thic
Vo hp
Np hp
Bi kh,
ghp np
t < 12oC
= 3 - 5 mm
t < 12oC
= 0,2 0,5 mm
t = 12oC 14oC
Tit trng
Bo n
Sn phm
Hnh III.1: S khi cho quy trnh cng ngh 1
Tht ng hp
Trang 20
III.2. S khi 2
Tht heo ng
lnh
(ttm = -20 -18oC)
R ng
(ttm = -4 -2oC)
Ct lc tht
Gia v, ph
gia
Xay th
Gia v, ph
gia, vy
Xay nhuyn
Hp thic
Vo hp
Np hp
Bi kh,
ghp np
t < 12oC
= 3 - 5 mm
t < 12oC
= 0,2 0,5 mm
t = 12oC 14oC
Tit trng
Bo n
Sn phm
Hnh III.2: S khi cho quy trnh cng ngh 2
Tht ng hp
Trang 21
IV.THUYT MINH QUY TRNH CNG NGH

IV.1. R ng [4]
IV.1.1. Mc ch
Chun b, a nhit ca khi tht n nhit thch hp cho qu trnh ch bin
tip theo, ng thi phc hi nhng tnh cht ban u ca nguyn liu nh trc khi
em bo qun ng lnh.
IV.1.2. Cc bin i
Bin i vt l
Khi lng gim t 1,5 2% so vi khi lng tht ban u
Tng nhit t b mt n tm tht
n hi ca tht gim hn so vi nguyn liu ban u.
Bin i ha l
Nc trong nguyn liu chuyn t trng thi rn sang trng thi lng dn n cc
bin i trong cu trc tht v lm cho tht mm hn, thun li cho qu trnh ct v xay
th.
Kh nng ht nc ca t bo c khi phc.
Bin i sinh hc: S pht trin ca mt s vi sinh vt, s ha nhy b mt.
Bin i ha hc
Mt s cht ha tan nh mui, peptid, amino acid, vitamin, protein tan trong
nc
Lng nc t do tng v lng nc lin kt trong t bo gim.
Bin i ha sinh: Cc enzyme c hot ha
Bin i cm quan
Tht tr nn mm hn
Mi v c trng gim do hao ht cht tan.
Tht ng hp
Trang 22
IV.1.3. Thit b v thng s cng ngh

IV.1.3.1. Thit b
Hnh IV.1: Thit b r ng chn khng APV-Torry

C ch hot ng: H thng r ng chn khng bao gm bung kn hi. Tht
t trn gi hoc xe y tay a vo bung kn hi. Chn khng c to ra trong
bung kn. Nc c bm v gia nhit to hi. Hi ny c ngng t trn b mt
ca tht lm tng nhit cho tht. Sau tht c r ng hon ton. R ng chn
khng l mt qu trnh hot ng theo tng m.
IV.1.3.2. Thng s cng ngh
R ng trong hn hp khng kh v hi nc c nhit 4-5 oC trong 16h v sau
nhit 20-25 oC trong 11-12h.
Vn tc i lu: vkk = 1 m/s
m hi nc: 85%
Nhit tm tht: ttm = -4 -2oC
Tht ng hp
Trang 23
IV.2. Ct lc tht
IV.2.1. Mc ch
Chun b cho qu trnh xay th
Nguyn liu tht t nhng tng ln c cht thnh tng ming nh, to thun li
cho nhng qu trnh ch bin tip theo, gip rt ngn thi gian xay.
IV.2.2. Cc bin i
Bin i vt l
Gim kch thc khi tht do ct t cc m lin kt
Tng nhit do ma st vi dao ct.
Bin i ha l: Lm thng tn cc cu trc t bo dn n kh nng gi nc

gim, hin tng chy dch xy ra.
Bin i ha hc: Tn tht mt s cc hp cht nh vitamin, khong, acid amin
IV.2.3.1. Thit b
Cu to
Dao: c gn trn trng dao c tc dng cht tht ra tng mnh nh nh bn
ca li dao v moment quay do motor to ra.
Motor: c tc dng quay trc dao thng qua h thng truyn ng xch.
Bn y: c chc nng y tht n vng cht, c iu khin bng kh nn.
H thng iu khin bng kh nn gm c: xylanh, b lc, b gim p, cc cm
bin in, b gim p c tc dng gi cho p sut kh nn ng gi tr yu cu.
Xe y: cha tht sau khi cht.
Np bn y: m bo an ton khi vn hnh.
Tht ng hp
Trang 24
C ch hot ng
Nguyn liu c a vo bng mt bn y, bn y s y tht n vng ct khi
i ht hnh trnh n s t ng li v. Khi bn y li v n u hnh trnh th s tip
tc t ng y tht n vng ct, c nh vy cho n khi ct ht khi tht.
S t ng i chiu chuyn ng ca bn y l do c hai cm bin t gn 2
u xylanh. Bn y chuyn ng nh mt xylanh y, kh nn c bm vo xylanh
sau khi qua b lc, b gim p ri qua mt van tit lu iu chnh lu lng kh vo,
ty lu lng kh m xylanh chuyn ng nhanh hay chm lm bn y chuyn ng
nhanh hay chm.
Trong khi ct, t khi tht tip theo ln np bn y.
Tht c ct nh 2 li dao gn trn trng dao quay lin tc, sau ri xung
cha trong xe y pha di.
Tm chn dao v tm chn bn y s kha hot ng ca my nu nh n cha
c ng. Hot ng ny nh c cc tip im cm bin in.
Khi cho xe y sn phm vo ng v tr th n c kha cng nh mt xylanh
kp, iu ny c thc hin nh c cm bin in pht hin xe y. Nu cm bin in
khng pht hin c xe y th xylanh khng hot ng v my s khng khi ng
c.
My ch c th hot ng c khi ng thi c ba b phn bo v ng: tm
chn dao, tm chn bn y v tm chn xe y sn phm. Trong thi gian trc dao
quay n c th thng li bng mt thng in DC vi thi gian thng l t 1 4 giy.
Khi xe y y, ta tho xe y ra, lc ny my s khng hot ng c na.
Tht ng hp
Trang 25
Hnh IV.2 : Mt trc v sau ca my ct tht

IV.2.3.2.
Thng s cng ngh
Nhit phng khi cht: 15 oC

Nhit khi tht khi cht: -2 2 oC
Kch thc khi tht trc khi cht: 250 x 520 x 600 mm
B dy ming ct: 14/17/20 mm
IV.3. Xay th
IV.3.1. Mc ch
Chun b cho qu trnh xay nhuyn.
Xay th nhm lm gim kch thc ca khi tht lnh ng to iu kin cho
qu trnh xay mn, phi trn v sau trn my cutter.
IV.3.2. Cc bin i
Bin i vt l: Ct t m lin kt lm gim kch thc khi tht, gia tng nhit
ca khi tht do ma st.
Bin i ha hc: c s tht thot nc v cht dinh dng trong m tht.
Tht ng hp
Trang 26

IV.3.3.1. Thit b
Cu to
Motor quay trc vis ph bng truyn ng xch: c tc dng dn tht i n trc vis
chnh bng cc xon vis v xay th tht trc khi n dao ct trc chnh.
Motor quay trc vis chnh bng cc khp ni: c tc dng dn tht i n dao ct
nh cc xon vis.
B dao ct: c tc dng xay nhuyn tht, gm nhiu phn ghp li vi nhau ct
nh hn hp tht:
1. Dao ct th
4. Dao
2. Dao ct
5. a tn cng 2 3 mm
3. a l 13mm
6. a m nh
Hnh IV.3: B dao ct ca my xay th

Tay trn: c tc dng trn u tht trong phu cha.
H thng thy lc: nng h xe y tht
H thng iu khin.
C ch hot ng
Hn hp tht trong thng cha c thang nng ln vo phu. Trc vis ph s
dn tht n trc vis chnh v c nh h thng dao ct. Tay trn s o trn hn hp
cho ng u.
Tht ng hp
Trang 27
Trc ph v tay trn s c kch hot trc, ban u chng cng quay theo chiu
nghch, khng n hn hp tht n trc chnh m ch thc hin chc nng trn. Sau
trc chnh c kch hot, trc ph v tay trn s chuyn ng theo chiu thun, n
hn hp tht n trc chnh, t t n n h thng dao ct. Sn phm ra khi my l
hn hp tht c xay th
Hnh IV.4: My xay th Mincer
IV.3.3.2.
Thng s cng ngh
Nhit phng khi xay: 12 oC

Nhit khi tht trc khi xay: 0 2 oC
Nhit vt liu sau khi xay: 3 4 oC
ng knh ht sau khi xay: 3 - 5 mm
Hnh IV.5: Tht sau

IV.4. Xay mn
khi c xay th
IV.4.1. Mc ch: chun b cho qu trnh nhi tht, phi trn vi gia v, ph gia; v
vi mc ch hon thin lm cho khi nguyn liu tr nn ng nht.
Qu trnh ny nhm mc ch to nn mt h nh tng bn ca tt c cc thnh
phn vt cht c trong tht ng hp nh: nguyn liu tht vai, gia v, ph gia to nn
mt h ng nht.
Tht ng hp
Trang 28
Qu trnh xay nhuyn lm tng b mt tip xc ca tht to thun li cho s khuch

tn cu mui, cc gia v t ngoi vo trong v ca nc t trong ra ngoi.
H tr cho qu trnh nh lng, nhi. Nu qu trnh xay khng tt, nguyn liu
khng c xay nhuyn th s rt kh khn cho qu trnh nh lng v nhi.
Bn cnh , nu h nh tng to thnh khng bn th trong qu trnh tit trng, s
nh hng n kh nng to gel ca protein khi b bin tnh, sn phm cng khng u,
gim gi tr cm quan cu trc sn phm.
IV.4.2. Cc bin i
Bin i vt l
Thay i kch thc v khi lng ring ca hn hp do c s khuch tn ph
gia, gia v t ngoi vo trong v s khuch tn nc t trong ra ngoi.
Nhit ca khi nguyn liu tng ln di tc dng ca dao ct.
Bin i ho hc v ho sinh
Cc phn t ca cc cu t ( c chia nh kch thc) trong hn hp c iu
kin tip xc vi nhau nhiu hn, lm tng lin kt ho hc, to ng nht cao cho
sn phm.
Trng thi ca khi tht b bin i, chuyn thnh dng paste. Hn hp sau khi ra
khi my l dng tht xc xch sng c mn v kt dnh cao.
IV.4.3.1. Thit b
Cu to
Dao dng ct v trn tht, vt liu ch to li dao l inox, c th c t 4, 6, hoc
8 li dao, nhng trong dy chuyn thng s dng loi dao c 8 li.
Ton b trc dao c g trn ct dao c vai tr nh b . u trc dao c 1
vng m lp vi trc dao sao cho v tr ca rnh trn vng m (3) thng hng vi rnh
trn trc dao (2). Pha sau vng m l bc n a nh tm quay, gim ma st cng
nh gim lc dc trc cho trc dao, bc n ny rt mnh nhng nhy cm vi nc
Tht ng hp
Trang 29
nn mi khi lp trc dao phi thoa m n c dng trong thc phm trnh khng
cho nc v hn hp xay lt vo bc n. Cui trc dao c gn vng i trng cn
bng khi lng cc li dao, gim thiu lc hng tm khi cc li dao quay trnh
gy trc dao. cu (1) c xit cht v c nh gi cho cc li dao khng vng ra
khi trc khi quay.
Hnh IV.6: Cc chi tit lp trn trc dao v v tr ca dao so vi cho

Cho
Cho quay gip o trn v khin cho nguyn liu c xay u. Truyn ng
cho theo kiu trc vis bnh vis (t s truyn rt ln): Motor cho quay ko trc vis
quay. pha di trc vis c gn hp s dng thay i t s truyn t motor quay
cho sang trc vis. Trn trc vis c cc xon vis n khp vi cc rng trn bnh vis gn
pha di cho lm cho quay.
Cho c 2 cp vn tc quay (theo chiu kim ng h), thay i vn tc ca cho
cng bng h thng bin tn.
Phng php thc hin
Nguyn liu, ph liu, ph gia c cho vo trong qu trnh phi trn theo mt trnh
t nht nh. Cho thm vy vo trong qu trnh phi trn nhm gi nhit ca hn
hp xay t 10-120C.
Cng nhn vn hnh s cho cho v dao quay vi tng cp vn tc ph hp bng
cch iu chnh nt:
thi gian u (1 3 vng quay u), ta cho my hot ng chm, ng thi
cho hn hp cc ph gia vo.Cng trong thi gian ny, ta cho my quay kh (khng
cho thm nc vy vo).
Tht ng hp
Trang 30
Sau khi my quay c 3 4 vng, ta cho thm nc vy vo. Nc

vy c vai tr rt quan trng trong qu trnh xay nhuyn v n l thnh phn ca nc
to nh tng, ho tan cc mui v c bit l gi nhit hn hp di 12oC.
Sau khi cho nc vy vo, ta cho my quay tc nhanh khong 20 vng
(lc ny, nhit hn hp khong 6oC) ta s cho my chy chm li, cho cc nguyn
liu ph, ph gia v 1/3 lng nc vy cn li vo v cho my vn hnh tc
cao tr li khong 30 vng na. Trong thi gian ny, tt c tht, m, da c xay
nhuyn t kch thc 0.2 0.5 mm. Hn hp ny v nc (tan ra t nc vy) to
nn mt h nh tng.
Quan st khi thy hn hp ng nht, ta dng my xay nhuyn v nhanh
chng vt sn phm ra khi cho trc khi nhit nh tng vt qu 12 oC. T y,
xe thng s a sn phm n my vo hp.
Hnh IV.7: My xay nhuyn

Nhit phng khi xay: 10 oC
Nhit vt liu sau khi xay: 12 oC
Tht ng hp
Trang 31
Kch thc trc khi xay nhuyn : = 3 5 mm

Kch thc sau khi xay nhuyn : = 0,2 0,5 mm
Hnh IV.8: Tht sau khi c xay nhuyn

IV.5. Vo hp
IV.5.1. Mc ch
Chun b cho qu trnh tit trng, nh hnh cho sn phm.
IV.5.2. Cc bin i
Khng c bin i g ng k.
IV.5.3.1. Thit b
My nhi bn t ng hot ng lin tc c th nhi tht lin tc, nguyn liu c
th c a vo thng xuyn m khng cn tt my.
Hnh IV.9: Thit b vo hp bn t ng hot ng lin tc
Tht ng hp
Trang 32
Cu to gm cc b phn chnh nh:

1: Phu np nguyn liu
2: Bm nh lng tht iu chnh lu lng tht nhi vo hp
3: Khay hng thnh phm
4: Panel in iu khin
5. Bng ti a hp vo h thng rt
C ch hot ng
Hn hp tht xay nhuyn s c thang nng vo trong b cha. Tht ny s c
bm cp liu nm bn di phu y n u ht ca bm nh lng bng cc ng
dn. Ti y bm nh lng s iu chnh lu lng nhi, phn cn d s c
hi v phu.
ng rt chnh l u ra ca bm nh lng nm trong lng hp. Tht c a vo
trong hp n mt trng lng c ci t sn sau hp c ko xung v chuyn
qua b phn bi kh v ghp np.
Bao b c s dng y l loi hp kim loi, ch yu l st trng hay st ty
(thp l mng c m thic c hai mt). Ngoi ra, trnh tc dng ca hp vi sn
phm, ngi ta ph mt lp verni ln b mt hp.
Nhit phng: 12oC 14oC
IV.6. Bi kh v ghp np
IV.6.1. Bi kh
IV.6.1.1. Mc ch: Chun b cho qu trnh ghp np, tit trng v lm tng thi gian
bo qun sn phm v:
Gim p sut bn trong hp khi thanh trng
Nguyn nhn lm tng p sut bn trong hp khi tit trng ch yu l do tn ti
lng kh trong hp sau khi ghp kn. Do bi kh s lm gim p sut trong
hp, nn hp khi tit trng khng b bin dng hay h hng hp.
Tht ng hp
Trang 33
Hn ch s oxy ha cc cht dinh dng ca thc phm

Oxy ca khng kh cn li trong hp s oxy ha cc cht trong hp nh
vitamin C, cc cht hu lm thay i hng v mu sc ca thc phm trong hp .
Hn ch s pht trin ca cc vi khun hiu kh cn tn ti trong hp
Sau khi tit trng hp, c th tn ti cc vi sinh vt hiu kh v nha bo ca
n. Nu trong mi trng cn nhiu oxy, cc vi sinh vt c iu kin pht trin, gy
h hng hp. Khi bi kh, cc vi sinh vt hiu kh khng c iu kin pht trin, nn
d cn sng cng khng gy h hng hp.
To chn khng trong hp khi lm ngui
hp thc phm cn phi c mt chn khng nht nh, khi vn chuyn,
bo qun trong cc iu kin kh hu khc nhau. hp khng c cc biu hin phng
y, np. chn khng thng l 3.22 5.98.104 N/m2 (250 450 mmHg).
IV.6.1.2. Phng php bi kh
Trong sn xut hp ngi ta dng nhiu phng php bi kh khc nhau,
nhng ch yu l dng phng php bi kh bng nhit v dng thit b chn khng.
Quy trnh 1: S dng phng php bi kh bng nhit
IV.6.1.3. Cc bin i trong bi kh bng nhit
Bin i vt l: Tng nhit khi tht
Bin i ho hc: Protein b bin tnh, cht bo b oxy ha
Bin i ho sinh: Mt s enzyme b v hot nhit cao nhng khng ng k
Bin i sinh hc: Vi sinh vt b c ch v tiu dit mt phn nhng khng ng k
Bin i cm quan: t bin i
Tht ng hp
Trang 34
IV.6.1.4. Thit b v thng s cng ngh

IV.6.1.4.1. Thit b
Hnh IV.10. Thit b bi kh bng nhit

C ch hot ng
Lon c bng ti a vo bung hi nc nng thng hai u, bn di h
thng bng ti l b phn cha nc c un nng bng hi nng ln nhit 90
1000C trong thi gian 10 - 15 pht, ri c em ghp kn ngay.
Di tc dng ca nhit lm cho khng kh trong hp sn phm gin n v thot
ra ngoi.
IV.6.1.4.2. Thng s cng ngh
Nhit hi nc t 90-100 oC
Thi gian t 5-15 pht.
IV.6.2. Ghp np
IV.6.2.1. Mc ch
Bo qun: Qu trnh ghp kn np vo bao b ngn cch hn sn phm thc phm
vi mi trng khng kh v vi sinh vt bn ngoi, l mt qu trnh quan trng c nh
hng ti thi gian bo qun lu di cc thc phm .
Hon thin: To hnh dng v mu m c trng cho sn phm tht hp.
Tht ng hp
Trang 35
IV.6.2.2. Cc bin i xy ra
Khng c bin i no xy ra trong qu trnh ny.
IV.6.2.3.1. Thit b
Hnh IV.12: Thit b ghp np lin tc

Cu to gm:
1. ng c in; 2. Bnh rng; 3. Con ln; 4. Hp; 5. Mm; 6. Trc mm;
7. C cu a con ln tin st vo my; 8. Bn p
C ch hot ng
Mi ghp trong hp tht l m ghp i. M ghp i l mt m kn c to ra
bng cch ni kt thn hp v np hp qua 2 giai on cun p:
Giai on u: cun mc np vi mc thn li vi nhau v gp chng thnh
dnh kp giy (c 7 lp ti m bn) ng thi p lp hp cht m st vi mp ca mc
thn. Trong sut giai on ny chu vi ca mc np gim lm gia tng lng kim loi
dn n nhn m.
Giai on 2: p dp v lm cht m. Kt qu m ghp kn c hnh thnh. Giai
on ny lm cho cc np nhn ( bt u hnh thnh giai on 1) c l phng v
hp cht m kn c p vo in kn cc khong trng gia cc b mt kim loi
Tht ng hp
Trang 36
Quy trnh 2: S dng thit b ghp m chn khng

IV.6.3. Thit b ghp m chn khng
IV.6.3.1. Cc bin i trong bi kh chn khng
Bin i vt l: Gim p sut bn trong hp khi tit trng
Bin i sinh hc: Hn ch s pht trin ca cc vi sinh vt hiu kh.
IV.6.3.2.1. Thit b
Cu to gm
1 h thng ghp m dng quay, bn trong gm cc b phn nh van chn
khng, bung chn khng, b phn ghp m, h thng cc bnh lch tm.
2 h thng bng ti: 1 bng ti a lon v 1 bng ti a np vo h thng
ghp m
C ch hot ng
Cc lon v np s c cc h thng bng ti a vo bn trong thit b ghp m
chn khng. Ti y, np s c bng ti a vo mt h thng mm nm bn trn,
lon s c a vo h thng mm nm ngay bn di. Khi bn p c tc ng th
trc mm s c nng ln a hp n gn np ng thi van chn khng m ra ht
chn khng bn trong hp n mt p sut c ci t trc, khi p sut chn
khng to ra bn trong hp gi cht np vo cc m ghp. Sau khi np c ghp kn
th ngng tc ng ln bn p, trc mm s c h xung v hp c bng ti a
ra ngoi.
IV.6.3.2.2. Thng s cng ngh
p sut bung chn khng: 550mmHg
chn khng thng l 3,22 5,98.104 N/m2 (250 450 mmHg)
Tht ng hp
Trang 37
Hnh IV.13: Thit b ghp m chn khng

IV.7. Tit trng [4], [11]
IV.7.1. Mc ch
Ch bin: Lm chn sn phm, gy ra cc bin i ha hc v ha l lm thay i
cu trc, tng gi tr cm quan cho sn phm.
Bo qun: Lm mt hot tnh cc loi enzyme, tiu dit vi sinh vt v tng thi gian
bo qun.
IV.7.2. Cc bin i xy ra
Vt l: Nhit tng dn v th tch thay i
Ha hc:
Phn gii nhng cht phc tp nh tinh bt, protein...thnh nhng cht n gin
d hp thu cho c th.
Phn ng Maillard hnh thnh nhm cht Melanoidine to mu cho sn phm.
Cc phn ng to mi thm c trng cho sn phm.
Ha l: Protein c th b bin tnh
Ha sinh v vi sinh: c ch hot ng ca enzym v tiu dit vi sinh vt
Cm quan: C s thay i v mu sc, mi v v.
Tht ng hp
Trang 38

IV.7.3.1. Thit b
Quy trnh 1: S dng thit b tit trng gin on khng lc o (Retort)
Cu to
Thit b c dng hnh tr ng, bn trong c ng dn hi nc (7) gia nhit
nguyn liu cn tit trng. Thit b c ca np khng kh (8) va lm ngui va
to i p trong giai on lm ngui sn phm. Van (1) x hi nc v khng kh.
Nc lm ngui c bm vo thit b qua ca (9) v tho ra qua ca (10). Thit b c
van an ton (2), cm bin nhit (5), p k (3), nhit k (4). Ngi ta s cho cc hp sn
phm vo bn trong cc gi li ri cho vo thit b tit trng.
Hnh IV.14: Thit b tit trng gin on khng lc o (retort)

1. Ca x khng kh v hi
2. Van an ton
3. p k
4. Nhit k
5. Cm bin nhit
6. Ca np hi nc
Tht ng hp
Trang 39
7. ng phn phi hi
8. Ca np khng kh lm ngui
9. Ca np nc lm ngui
10. Ca tho nc lm ngui
Quy trnh 2: S dng thit b tit trng hydrostatic
Cu to v c ch hot ng ca thit b
Hnh IV.15: Thit b tit trng hydrostatic

Thit b gia nhit ny c th hot ng theo m hay lin tc. Thit b c th l
dng ng hoc nm ngang, d dng ti v xoay cc ng cha cc hp sn phm bn
trong, nhng i hi chiu cao ln.
Tht ng hp
Trang 40
Cc lon trong cc ng c ti thng ng n khong khng trung hnh vnh

khuyn, chng c gi cht bng cc thanh chn ca ng khi c xoay chm
(Brennan et al., 1990).
hnh trn l dng thit b tit trng lin tc cho php iu khin trong iu kin
kn do sn phm ng nht v cht lng. p sut bn trong lon tng ln t t do
t c s cng phng lon so vi cc thit b hot ng theo tng m.
u im ni bt ca thit b ny l c th s dng nhiu loi bao b c kch thc v
kiu dng khc nhau.
Nhc im chnh ca thit b ny l lng d tr ln m s b thit hi nng nu
c mt s h hng no xut hin, nh s n mn kim loi v s nhim cc loi vi
sinh chu nhit nu khng c cc bin php ngn nga tt.
Nguyn l hot ng: b phn chnh ca thit b l 5 bnh xe c kt ni vi
nhau bng mt h thng bng ti dng ng li. Bao b cha sn phm c cho vo
bn trong cc ng li ca bng ti ny. Bn trong thit b c ba khoang thng vi
nhau. Nh vo kt cu c bit nh hnh trn nn ngi ta c th to ra nhng vng
nhit khc nhau bn trong thit b gia nhit, gi nhit v lm ngui sn phm.
Chiu cao ct nc thy lc c thay i hiu chnh nhit ti cc vng khc
nhau bn trong thit b, sn phm s c lm ngui hon tt trong b nc lnh c
t pha bn di. Thit b ny c tnh c gii ha v t ng ha cao nn thch hp
cho nhng nh my c nng sut ln.
Tht ng hp
Trang 41
IV.8. In date v dn nhn

IV.8.1. Mc ch: Hon thin
IV.8.2.Cc bin i: khng c bin i no xy ra
IV.8.3.Cu to v c ch hot ng ca thit b
Dy chuyn thit b gm h thng bng ti, my in date v my dn nhn.
Lon sau khi tit trng v lm ngui, c bng ti a qua thit b in date. Ti
y, mt t nhn thy hnh nh lon ngay lp tc b phn in phun s hot ng. Tip ,
lon c bng ti chuyn n b phn dn dn. Ti b phn ny, lon c c cu mm
xoay trn nng ln cun nhn bm vo thn hp, sau lon c h xung bng ti
v i ra ngoi.
Hnh IV.16: Thit b in date v dn nhn
IV.9. Bo n
IV.9.1. Mc ch: Hon thin. Trong thi gian bo n, cc thnh phn trong hp
c tip tc n nh v mt phm cht v c th pht hin c cc hp hng.
IV.9.2. Cc bin i
Vt l: cc thnh phn trong hp tip tc tng tc vi nhau. Nu bi kh khng
trit c th dn n phng hp.
Ha hc: s oxy ha c th xy ra nu bi kh khng trit .
Tht ng hp
Trang 42
Sinh hc: vi sinh vt c th pht trin nu qu trnh bi kh v thanh trng khng

tt.
IV.9.2. Thc hin
Sau khi tit trng v lm ngui n nhit mi trng, sn phm c bo n
nhit 35 37oC trong khong thi gian 10 15 ngy xem sn phm c b bin
dng (ch yu l phng hp do vi sinh vt pht trin hoc do n mn ho hc v hp)
hay khng, sau mi em phn phi cho cc ni tiu th.
Hnh IV.17: Kho bo n sn phm
So snh im khc nhau gia hai quy trnh
Tht ng hp
Trang 43
Bng IV.1: So snh im khc nhau gia hai quy trnh
im khc nhau
Quy trnh 1
Quy trnh 2
S dng phng php bi kh

bng nhit
Bi kh
Tit trng
Tht ng hp
S dng phng php bi

kh bng cch ht chn
khng
+Thit b n gin, cho sn
+Dng bm chn khng
phm vo bao b khi un
ht khng kh ra khi hp
0
nng ti khong 85 C ri ghp
trong mt phng ca my
kn ngay
ghp kn
+Chi ph u t t tn km, d v +Cn chi ph cho h thng
sinh, bo tr
bm chn khng
+Chi ph nng lng cao
+Chi ph nng lng thp hn
+V dng nhit cao nn gi tr +S tn tht dinh dng l
dinh dng gim
khng ng k, c bit l cc
cu t mn cm vi nhit
+Hiu qu thp hn.
+Hiu qu cao hn nhiu.
S dng phng php tit
trng gin on khng lc o
dng ng
+ Nng sut nh hn nhiu ph
hp cho nhng nh my nh
+p sut khng n nh, kh
lm vic n ha
+Khng o trn c, h s
truyn nhit khng tt
+C gii ha, t ng ha thp
hn
+i hi nh xng cao
+ V sinh n gin
+ Chi ph nng lng cho mi
ln hot ng khng cao.
S dng phng php tit

trng thy tnh lin tc
+Nng sut ln ph hp cho
nhng nh my ln
+Gia nhit v lm ngui rt
n ha cho sn phm
+C o trn nn h s truyn
nhit cao hn.
+C gii ha, t ng ha cao
+ i hi nh xng rt cao
+V sinh phc tp
+ Chi ph nng lng cho mi
ln hot ng rt cao.
Trang 44
V.SN PHM
Hnh V.1: Sn phm Spam Garlic

Cc ch tiu nh gi tht heo ng hp (TCVN 7048 : 2002)
Ch tiu cm quan
Bng V.1: Yu cu cm quan ca tht hp
Tn ch tiu
Yu cu
1. Trng thi
c trng cho tng loi sn phm
2. Mu sc
c trng cho tng loi sn phm
3. Mi, v
c trng cho tng loi sn phm,

khng c mi l v c mi thm ca gia
v.
Dng bn ngoi hp cha sn phm

Hp phi sch, nhn, khng bin dng, thng, r v li mi ghp. Hp khng
c vt en v bn, khng c vt rng ca mi ghp, cng nh np, y hp khng
c biu hin phng. Hp khng c y cm c pha y hoc np, hoc n hi.
Nhn hiu phi c dn cht vi thn hp. Nhn in to r nt, cho php sy st nh.
Trn np hp cn c k hiu bng cc ch s v ng gn, nhng khng lm hng
lp thic m, k hiu cn phi r rng.
Tht ng hp
Trang 45
Dng bn trong hp sau khi ly sn phm ra

Trn mt trong ca hp khng trng vecni, cho php c vt en nh, khng nh
hng ti sn phm. Vi hp trng vecni, b mt pha trong ph u khng b bong,
khng nt, khng c bt.
Mu sc trn b mt v trn mt ct
Mu sc c trng ca tht heo tit trng. Khng cho php c vt thm trn
b mt sn phm.
Mi v v
c trng cho hp ca tht heo khng p mui, c mi thm c trng
ca gia v.
Ch tiu ha l
Bng V.2: Ch tiu ha l
Tn ch tiu
Gii hn cho php
1. Ch s peroxyt, s mililit thia sulphua (NaS2O3)
0,002N dng trung ha ht lng peroxyt trong

1kg khng ln hn
Ch tiu vi sinh
nhit 370C: Kt qu phn tch m tnh, cc ch tiu cm quan ca hp
khng thay i.
kn ca hp: hon ton.
S c mt ca vi trng gy bng v c th gy bnh: kt qu phn tch m
Trc khun trong 1g: Kt qu phn tch m tnh.
Vi trng k kh dng c nha bo trong 1g: Kt qu phn tch m tnh. Cho
tnh.
php s c mt vi khun hiu kh sng, khi nui cy 1g trn mi trng lng.
Vi khun hiu kh dng nha bo, phn tch bng cch pha long, trong 1g:
Khng ln hn 10-3
Tht ng hp
Trang 46
Bng V.3: Cc ch tiu vi sinh vt ca tht hp

Gii hn ti a
Tn ch tiu
1. Tng s nm men - nm mc, s khun lc trong 1 g sn
phm
2. E.coli, s vi khun trong 1 g sn phm
3. Staphylococcus aureus, s vi khun trong 1 g sn phm
4. Clostridium perfringens, s vi khun trong 1 g sn phm
5. Clostridium botulinum, s vi khun trong 1 g sn phm
D lng kim loi nng

Bng V.4: D lng kim loi nng ca tht hp
Gii hn ti a
Tn ch tiu
(mg/kg)
1. Ch (Pb)
0,5
2. Cadimi (Cd)
0,005
3.Thic (Sn)
250
4.Thy ngn (Hg)
0,03
D lng thuc th y
Bng V.5: D lng thuc th y ca tht hp
Gii hn ti a (mg/kg)
Tn ch tiu
1. H tetraxyclin
0,1
2. H cloramphenicol
Khng pht hin
D lng Hoocmon
Bng V.6: D lng hoocmon ca tht hp
Tn ch tiu
1.Dietylstylbestrol
Tht ng hp
Gii hn ti a (mg/kg)
0,0
2. Testosterol
0,015
3.Estadiol
0,0005
Trang 47
c t nm mc
Hm lng aflatoxin B1 ca tht hp khng ln hn 0,005 mg/kg
TI LIU THAM KHO

Tht ng hp
Trang 48
[1]. L Vn Vit Mn, Li Quc t, Nguyn Th Hin, Tn N Minh Nguyt,

Trn Th Thu Tr, Cng Ngh Ch Bin Thc Phm, NXB HQG Tp.HCM, 2010,
1019tr.
[2]. Nguyn Minh Chnh, Nguyn Vn Long, o Vn n, Nguyn Duy Thc,
Nghin Cu Thnh Phn Ha Hc Ca Ti L Sn, 2000, p.4]
[3]. Dr Rhonda Miller, Texas A & M University, Functionality of non-meat
ingredients used in enhanced pork, 1998
[4]. James G. Brennan (2006) ,Food Processing Handbook, WILEY-VCH Verlag
GmbH & Co. KGaA, Weinheim, P.602
[5]. Jim Smith and Lily Hong Shum (2003), Food Additives Data Book
[6]. S.
J. James and C. James, Meat refrigeration, North America by CRC
Press LLC, 2000 Corporate Blvd, NW

[7]. SWIENTEK, R. J. (1983) ,Free falling film UHT system sterilises milk
products with minimal flavour change. Food Process, p.44, p.114116.
[8]. T. Piachin and N. Trachoo, Effect of ozone and Potassium Lactate on lipid
oxidation and Survial of Salmonella typhimurium on fresh pork, 2011
[9]. Y.W.Huang and C.Y.Huang, effect of sodium lactate and potassium lactate on
colour, pH, and bacteria counts of tilapia held in overwrapping, vacuum skin
packaging, and modified atmospheres, 2010
[10]. ZADOW, J. G. (1975) Ultra heat treatment of dairy products. CSIRO Food
Res. Q. 35, p. 4147.
[11]. Wiley Blackwell, Handbook of meat processing, 2010, p.566.
[12]. Website: http://dictionary.sensagent.com/Spam_(food)/en-en/#Varieties
[13].http://www.livestrong.com/article/92153-pork-shoulder-nutritioninformation/
Tht ng hp
Trang 49
Tht ng hp
Trang 50

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TRNG I HC BCH KHOA TP.

Tiu lun mn hc:

Cong nghe ch bin thc pham

GVHD : PGS.TS L Vn Vit Mn

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

I. GII THIU CHUNG V SN PHM THT NG HP [12]

I.2. Phn loi

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

Hnh I.1 : Cc dng sn phm Spam trn th trng

II. NGUYN LIU

Nng lng (cal)

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

Bng II.3: Thnh phn ha hc ca c tht

L cht to hnh, ngha l to ra b khung, hnh dng, trng thi cng vi

c, dai v n hi cho sn phm.

C kh nng c nh cc cht mi khc nhau qua tng tc Vander Waals

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

- Carbonhydrat: chim 1% (dao ng trong khong t 0,5-1,5%), chim t l

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

Ch tiu cht lng tht heo bo qun lnh ng (TCVN 4377-1993)

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

Dung dch mui 5% c v mn thun khit, khng c

Trng thi kh ri, khng c tp cht nhm thy bng

Kch thc ht 0.8 mm

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

Ngoi ra cn c cc thnh phn khc vi hm lng nh

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

Tiu chun k thut ca ng (theo TCVN 6958 : 2001)

Tinh th mu trng, kch thc tng i ng u,

Tinh th ng hoc dung dch ng trong nc

Tinh th trng, ng nh, khi pha vo nc ct cho

Bng II.9: Cc ch tiu l ha

Pol (OZ), khng nh hn

Hm lng ng kh, % khi lng (m/m), khng ln hn

Tro dn in, % khi lng (m/m), khng ln hn

S gim khi lng khi sy 105 C trong 3 h, % khi

mu, n v ICUMSA, khng ln hn

- D lng SO2: Sunfua dioxit ( SO2), ppm, khng ln hn: 7

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

- Bao gi: ng c ng trong bao PP kn. Bao ng ng phi sch,

II.3. Nguyn liu ph

Hm lng cn khng tan

< 500 mg/l

cng ton phn

< 0.1 mg/l

TLMH Cng Ngh Thc Phm

GVHD: PGS.TS L Vn Vit Mn

Hm lng thu ngn

< 0.01 mg/l