A IH O C BA C H KHOA TPHCM Khoa C on gN g he H o aho c v aD aukh [ \

QUI TRNH SAN XUAT JAMBON

L p: HC01SH Sinh vienthc hien: Cao B a Trnh HuynhNgoc Uyen ThaiKhietVi Thang 04/2005

TRNG AI HOC BACH KHOA TPHCM Khoa Cong nghe Hoa hoc & Dau kh Tieuluanm onhoc: C ongnghechebientht ca eta i: QUY TRNH C H E IE JAMBON B N

Giaovienhngdan:ThS. NguyenTh Hien Sinh vienthc hien: 1. Cao B a Trnh 2. HuynhNgoc Uyen 3. ThaiKhietVi Thigian thc hien: 4/2005 N han xet G iaovien: cua

MUC LUC
M AU ....................................................................................................................................... v Chng 1 ......................................................................................................................................... 1 GII THIEU CHUNG VE GI I THIE U VE JAMBON.............................................................................................. 1 JAM BON Nguyen, phu lieu san xuat Jambon.................................................................................. 1 Tht, cac dang h hong.................................................................................................... 1 Phu lieu ............................................................................................................................. 1 Khoi ................................................................................................................................... 1 Qua trnh c ban trong san xuat Jambon ..................................................................... 1 Mot so thiet b quan trong .............................................................................................. 1 1. TONG QUAN VE JAMBON .............................................................................................. 2 1.1.

Nguyen lieu Tht........................................................................................................................

............................................................................................................... 2 1.1.1. 2 1.1.2. Da .......................................................................................................................... 3 1.1.3. Nguyen lieu ti: ................................................................................................... 5 1.2. 5 1.2.1. Muoi an (NaCl): .................................................................................................... 5 1.2.2. 1.2.3. 6 1.2.4. 1.2.5.

Phu lieu .....................................................................................................................

Muoi nitrat va nitrit: ng: ............................................................................................................... Chat tao mui: Chat ket

....................................................................................... 6

................................................................................................... 6

dnh:.................................................................................................. 7

1.2.6. 1.2.7. 1.2.8. 1.2.9. 1.2.10. 1.2.11. 8 1.2.12. 1.3.

Chat chong khuan Nitrat kali K hieu E252: Chat on Chat bao quan: Acid ascorbic (E300) chat chong oxy Chat tao mau cho da: Chat x ly da: Acid sorbic: ...................................................................................................... Bao b bao quan:.

............................................ 7

nh: .................................................................................................... 7 hoa:................... 7

...................................................................................... 8 .................................................................................................. 8

.............................................................................................. 8

Khoi (San xuat Jambon xong khoi)

....................................................................... 8 1.3.1. Cac loai nhien lieu dung e tao

khoi:................................................................ 8
1.3.2. 1.3.3. 2.

Thanh phan kho i: Tac ong cua khoi len san pham:

............................................................................................ 9 ................................................................ 10

CAC QUA TRNH C BAN TRONG CHE BIEN, THIET B:

2.1. 2.2. 12

....................................... 12

X ly nguyen lieu: Tm p (curing), xam (inject): .........................................................................

.................................................................................................. 12

2.3. Kh muoi, ngam ra:.............................................................................................. 14 2.4. e kho (drying): .................................................................................................... 15 2.5. 15 2.6. 2.7. 2.8. 2.9. 19 3.

Hun khoi (smoking): .............................................................................................. Lam chn - x ly nhiet (heat treatment): Cat, tao hnh (cutting, Nhao tron, dan mem (tumbling): Bao goi (packaging): ..............................................................................................

........................................................... 16

mincing):......................................................................... 17
......................................................................... 17

GII THIEU MOT SO MAY, THIET B QUAN TRONG TRONG SAN

XUAT JAMBON: ................................................................................................................................. 19

3.1. 19 3.2. 3.3. 3.4.

May xam: ................................................................................................................ May massage (tumbling nhao May cat cutter Thiet b tao khoi:

tron):.................................................................. 21 200:........................................................................................... 22
.................................................................................................. 23

Chng 2 ....................................................................................................................................... 26 CONG NGHE SAN XUAT CAC LOAI JAMBON CO NG NGHE SA N XUA T CA C LOA I ...................................................................... 26 4.1. Theo quy trnh cong nghe:
.................................................................................... 27 4.2. Theo cau tao san pham: ......................................................................................... 27 4.3. Theo qua trnh che bien trc khi an:................................................................. 27 4.4. Theo san pham thng mai: .................................................................................. 28 5. QUY TRNH CHE BIEN MOT SO LOAI JAMBON:........................................................ 31 5.1. Quy trnh tong quat san xuat cac loai Jambon: .................................................. 31 5.1.1. Nguyen lieu la tht ui (nguyen chiec): ........................................................... 31 5.1.2. Nguyen lieu tht heo manh:

........................................................................... 33 5.2. Jambon truyen thong: (Jambon muoi khoVirginar US) ................................... 33 5.2.1. Nguyen lieu: .................................................................................................... 33 5.2.2. 5.3.

Quy trnh che bien:

....................................................................................... 34

Jambon xong Nguyen lieu: Quy trnh cong nghe chung: Qui trnh san xuat:

khoi:.................................................................................................. 37
5.3.1. 5.3.2. 5.4.2. .................................................................................................... 37 ......................................................................... 37 ........................................................................................ 41 5.5. San pham hien nay: ............................................................................................... 44 5.5.1. Mot vai san pham Jambon Viet

Nam:............................................................... 44
5.5.2.

Mot vai san pham Jambon tren the gii cua nhng nha cung cap hang au

Tyson INC: .......................................................................................................................... 46

KET LUAN.................................................................................................................................. 50 TAI LIEU THAM KHAO............................................................................................................. 51

M AU
Cong nghiep the gii ngay cang phat trien, cac san pham nong nghiep c a vao che bien cong nghiep cang phong phu va a dang phuc vu cho nhu cau ngay cang cao cua con ngi. Ham (jambon) cung nh cac san pham cong nghiep khac, co the s dung ti, nau trc khi an hay nau san. Co rat nhieu loai jambon khac nhau, s khac nhau ve thi gian lu tr cung nh thi gian nau rat phc tap. Viet Nam, san pham nay lai co iem khac vi dong san pham the gii cung nh mc o thong dung cua san pham cha cao. V vay bai bao cao se cung cap thong tin va giai thch qui trnh che bien e hieu ro hn ve jambon.

Chng 1 : Gii thieu chung ve Jambon

Chng 1

GII THIEUU CHUNG VE JAMBON GI I THIE VE JAMBO

Nguyen, phu lieu san xuat Jambon Tht, cac dang h hong Phu lieu Khoi Qua trnh c ban trong san xuat Jambon Mot so thiet b quan trong

Sinh vien : Cao Ba Trnh Huynh Ngoc

Chng 1 : Gii thieu chung ve Jambon

1. TONG QUAN VE JAMBON 1.1. Nguyen lieu 1.1.1.

Tht
T h t la nguyenlieuchnh esa nxuatjambon ch u yeu go m th t u iv avai. T h t la thanh phan chaham lng dinh dngcao nhat cuagia su c.Trong th t co cham otlng lnnc(47,5 73%), protit (14,5 19%), lipid (7 37,5%), tro (0,7 1,1%), m otlng nhocacnguyen to khoang(Ca, P, Fe, ) v aca cvitamin (A, B1,B2, PP,..). G ia tr dinh d ng cu ath t ch uy eu la ng u o n protein. Protein cu ath t la loai protein hoan th ien , ch a ay u tat ca cac acid amin ca n thiet cho c the. Thanh phan quan trong tiep theo l a lipid. Lipid trong tht lam cho th t co gia tr nang lng cao hn, vagopphan lam tanghng v thm ngon cu atht. Bang1.1. Thanhphandinh dngcuatht Thanhphan(%) Kcal M uoikhoang Vitamin (100g) (mg/100g) (mg/1kg) Ten nc proti lipid tro Ca P Fe A B1 B2 PP t Tht heo m 47,5 14,5 37,5 0,7 406 8 156 0,4 Tht m 60,9 16,5 21,5 1,1 268 9 178 1,5 0,1 5,3 1,6 27 Tht heo nac 73 19 7 1,0 143 Bang1.2. Thanhphanprotein cu am o tsoloai th c pham Ten Tht Trng Gan Than H am lng protit 16,5 14,8 18,8 13,0 trung bnh (%) Bang1.3. So sa nhth a nhp hanm o tso acid amin th iety eucu am o tso lo ai th c pham Tenacid amin Hamlng trong 100g Tht Trng Gan Than Lysine 1,44 1,07 1,26 0,71 Methionin 0,40 0,61 0,60 0,35 Tryptophan 0,23 0,22 0,34 0,22 Phenylalanine 0,69 0,94 1,15 0,71 Treonin 0,74 0,73 0,90 0,60 Vaalin 0,91 1,08 1,17 0,69 Lxin 1,19 1,36 1,58 1,03 Izolxin 0,94 1,18 1,02 0,68 Arginin 1,01 0,95 1,08 0,79 Histidin 0,51 0,31 0,95 0,33

Sinh vien : Cao Ba Trnh Huynh Ngoc

Chng 1 : Gii thieu chung ve Jambon

Bang1.4. Hamlng chatkhoangtrong tht: (mg/100g tht) Loai tht Nac Trung bnh M Ca 10.9 13.2 2.5 Mg 29 41 42 Fe 2.2 2.3 2.5 K 442 442 442 Na 161 129 148 P 150 170 180

Viec chon la nguyen lieu ti song la m ot trong nhng yeu to quyet nh en chat lng sanpham. 0 Tht heo c gisau m otngay nhiet o0 2 C thuanli hn cho viec sanxuatv tht mem du, ti tva at hieu qua che bien. C an ac biet lu y en tr so pH cu a tht songv pH anhhng en khanang lien ketvinc(hieu suat che bien), o san chaccuatht, s phattrienm auv a th igian baoquan. T hanh pham co chatlng kem thngdo nguyen nhan chnh la du ng th t k ho ng ti (pH < 5,8), hay dung tht o i (pH > 6,4). V vay, ta can chon tht nguyen lieu lam jambon theo tr so pH thch hp: pH 5,8 6,4: Phuhp nhat cho qu a trnh san xuat jambon, khi tang pH th k ha nang lien ket vinctang len, lam tang hieu suatche bien, sanpham ti mem. pH nay th t c o hng v thm ngon nhat,sau khi gia nhie tth t sem e m d u v a c o m a usa cto t. pH 5,3 5,7: t phuhp hoa c khong phuhp. pH naygan iem ang ien cuaprotein (ph 5 5,5), o h o atan cu aprotein kem ,khanang lien ketvinc giai oan nayla kem nhat, hieu suatche bien thap nhat.Khi gia nhiet, jambon cng,m ausac kem ,san p ham kho,ntne. pH 6,4: Th t o i, c h thch hp cho cac san pham bao quan trong thigian ngan, han chethigian ptay,khananglienketncrattot. 1.1.2. Da Da la b o p h a n c o g ia tr dinh dngtha p so v im o c va m o m trong c the heo. Da co cha nhieu collagen, khoang 15 25% (theo trong lng ti) va khoang 80% (theo trong lng kho). Thuat ng collagen x uat p hat t tieng Hy Lap: colla _ keo, gennao _ sinh ra, c o ngha la m o tch at co k h a nan g tao ra keo, la tie n gelatin. N ochiem khoang 20 30% protein ongvat,tham gia vaothanhphanm olienketxop,m oxng N goaichcnang lam jambon dai v a d e o , n o c o n c o vai tro la c h a t o n . Da ongvai tro k h a quan trong trong qu a trnh nh hnh sa n pham . e hieu ta c dung cuada, ta ro se tm h ieu th a nhph an v atnh ch atcu ano . Collagen la thanh phan chnh cu a m o lien k et, ca c protein ac thu chnh l a protein cau truc selerprotein: collagen, elastin, perticulin tao nen cau truc si bean va an hoi. ac trng cu a ca c m o lie n k e t la muxin v a mucoit k ha c ha n viselerprotein v e cau tru c va tnh c hat h o a ly .Trong m o c lien ket cha m ot lng n ho ca c protein Sinh vien : Cao Ba Trnh Huynh Ngoc 3

Chng 1 : Gii thieu chung ve Jambon

khac nh: albumin, globumin, nucleoprotein. Nhng protein nay goi la protein phi collagen. T hanh phan va cau truc cua collagen: K h a c v i ca c protein khac, trong collagen khong chatryptophan, cystein, co ntyrosin, histidin v a c a acid amin chalu huynh, c m oi loai hien dien khong qua 1%. ieu na y lam cho collagen thieu cac caunoi disulfua (-S-S-) k e t q u a lacollagen c o tnh mem deo hn so v ikeratin. Ngc lai, collagen cha en 30% glyxin, 10% hyproxyprolin, 12% prolin, 11% alanin. Thanh phan cacacid amin cu acollagen thay o itheo tuoitho gia su c.Tuy nhien, theo ca c so lieu nghien cuthong ke, ta co the a ra co ng th cp han t trung bnh cu a collagen la :C12H149O39N31. Collagen la m o tprotein c o nhieu m ccautru c ,v du cacm ccautruc da nh sau: M ccautruc actrng m ccautruc Polypeptit Khoilng phant khoang100.000 Phant (tropocollagen) Khoilng p h a n t khoang 300.000, d a i 30nm, ng knh 1,5nm, so mach polypeptit 0,3. Vi si (protofibrin) Khoi lng phan t khoang 1.500.000, ng knh 3 - 5 nm, phu thu oc v ao o am ,sop hant trong lienketvi s i la 0,5. Si (fibrin) ng knh 50 200 nm, so vi si t 1.000 2.000. Si bac1 ngknh 5 m, so s i: 900 1.000. Si bac2 ng knh 200 m, so si bac 1: 30 300. Bieub Do s bean an cuasi bac2. C autrucbac1 cu acollagen cha18 acid amin khacnhau trong mach theo tratt Gly_Pro_R_Gly_Pro_R_Gly_Pro_R_ (v i R la c a c acid amin khac). Ngoai ra, trong collagen c o n c o m o t lng l n ca c diamino acid v a amino dicacboxylic tao nen anh hngphan cc len cacoan, cungvilien ket hidro c o nc o caclien ket cong hoatr, lienketcuacacnhomchccuam ach nhanhcacgocacid amin. Tnh chat cua callogen: callogen t nhien khong hoa tan v a o n c va ca c dung m oi h u c, chu c s tac ong cuaacid, kiem loang va cac enzyme phan huyprotein thong thng. C actnh chat nay ng dung e ta ch collagen t m o n h c a c ta c nhan thuy p han co the ta ch het ca c protein ngoa i tr collagen. Si collagen giup cho s trng n to t nhng khong hoa tan trong dung dch acid, kiem loang, hoac cac muoi trung tnh am ac neu khong bien tnh trcbinhiet. Tnh khong hoatan v a o ben cu acollagen c giaithch bianhhng cuacac kien ngang trong p han t ,trc ket h e tl a khu vc oxy prolin, sau o en lie ne tester hexoza. k M a c d u collagen khong b tieu hoabitripxin v a cathepxin nhng n ob tan con g d e dang b i pepxin va ca c che ham collagenna. Khi un nong collagen trong nc, p khoang60% mucoit se chuyen vaodung dch lamthay oim otpha n cau tru ccu ano .

Sinh vien : Cao Ba Trnh Huynh Ngoc

Chng 1 : Gii thieu chung ve Jambon

Ngoaira, tnh chat trn n v a co n h ie t co n la tnh chat ien hnh v e m at ly h o a cu a collagen. 1.1.3. Nguyen lieu ti: Chatlng nguyenlieu: T ht uichatlng tot:c tht chanchac,t m ,m ausang

Hnh 1.1: T ht uichatlng to t T ht uichatlng khongtot:tht m em ,m autai,r nc,co lai khi cat,vetseo ginhng ththt cho phepvi khuanphattrienvaco ntru ngxam nhap

Hnh 1.2: T ht uichatlng khongto t Jambon : L a th t g io heo a cp m uoi kho (country ham) hay dung dch muoi (city ham) hoacncnau chn hoacxongkhoi.Loai jambon m uoikho(dry cured ham) th man, co m u i v am a va th ng th to hn loai jambon p dung dch muoi. Jambon nguyen uith rat lnva thng c dungcho nhieu ngi.M otjambon nguyen ui co th e n a n g t 10 en 20 pounds hoachn. Thngth jambon chat m va nh ieu Na. Jambon co rat n h ie u loai trong o c o loai c o xng, t xng hoackhong xng. Hoac c u ng c o loai xong khoihay m uoi va nhieu phng phap khac na. Tham ch c o n c o loai jambon pha tap nhieuloai tht khacnhau 1.2. Phu lieu 1.2.1. Muoi an (NaCl): Vi sinh vat m u on song vap hattrien o iho ip ha ico m o tso ieu k ien c b a nm atht l a m otm oitrngthuan li: u o am , nh ieu chatdinh d ngDo o , e g i cho tht . khoihong ta can tieu diet vi sinh vat bang ca c chat sattrung, hay la c che s phat trien cua vi sinh vat bang cach lam thay oi m oi trng, giam o , khong che s am p hanhuycuacacchatdinh d ng

Sinh vien : Cao Ba Trnh Huynh Ngoc

Chng 1 : Gii thieu chung ve Jambon

M u o i an v a co ta c dung b ao q ua n v a co ta c dung che bien, trong bao quan tht m u o ia nc o b o nta cdung c ban: a. M u o i an co tnh chatsa ttrungnhng c h la s a ttrungnhe, khong tieu dietc ta t ca ca c vi sinh vat. Cac vi sinh v at a m uoi van song trong m oi trng co nong o m uoicao v a m o t so vi k h uan g ay tho ir acu ngco th e song trong m oi trng co nong o m u oi 12%. Do o,tht a m uoi vao phaila tht ti, sach, khong bien chat, khong nhiem nhieu vi sinh va t ,nh at la k ho ngco vi sinh vat g ayb enh vavi sinh vatgaythoira. b. M uoi an lam g ia m o hoa cu a oxy va om oitrng lam cho ca c vi sinh v at tan hieukh khongc o ieukienthuanli e sinh trngv ap h a ttrien. c. Do hien tng tham thau,khi m uoitht, nctrong te ba o cu ath t se di chuyen ra ngoailam giam o am cuatht, xa y ra hien tng teo nguyen sinh lam cho vi sinh vatkhongthesinh trngphattrienc, cc h e vi sinh vat. d. Ion Cl kethp vichatam cuatht day noipeptit, khiencho cacmen phan huyam cuavi sinh vat k ho ng co nk hanang p h av ca cp han tpritit e lay chatdinh dng,do o m u o ic ok h an a n g sa tkhuan. M uoianlamcho th t c ov m a n ,n a n g cao tnh benvngcuasanpham khi b aoquan. 1.2.2. Muoi nitrat va nitrit: N eu m uoi tht m a khong co m uoi nitrat th tht chongb hong,m uoi nitrat giup cho qu a trnh bao quan tht keo daiang ke. Muoi nitrat cung nh nitric co tac d ung on nh m au va tao m au cho tht khi pm uoi. Ngoa i ra m uoinitrat co nco ta cdu ng g i m auhong cho tht do nitric ket hp vimyoglobine thanhnitroso hemocromogien m au hongo. Nitric c o tnh oc, do o phai khong che t l e trong che bien thc pham (toi a 50ppm). Ngoaira hp chat nitroso tao ra tren con gay ung th, do o , c a n s dung nitric chung vicacphu gia k hacehan chenong o m ccho phep. en 1.2.3. ng: Thngdungglucose, galactose. C acloai ngnayc o u iemhn so v i saccharose chochungl a ngn nendetham vaotht hn, m atkhacchungkhong b lenmen trong qu atrnh baoquan nh saccharose. ng gicho nitric khong b oxi ho atha n hnitrat, ngha la g i cho tht khongb m at m auhong, lam du v m an cu am u oi, tang ap suattham thau,tang v ngot cho tht, lam m em th t, k iem ha mho at o ngcu am o tsovi sinh v a tc o hai. N goaitacdung tao v ngot, ngconla ch at p h u gia lam giamhoat tnh cuanc, n o lien ket vincbang lien ket hydro bien nct do thanh nclien ket. V vay, no g o pp h an la m tang o b en v ng khi b a oq ua n , cch e vi sinh vat.Ma t k ah c,n o co n tao nen s m em deo cua san pham co ham lng nccao. Lng ngdungtrong sanxuatJambon khoang1,5 2,5% so v ikhoilng tht. 1.2.4. Chat tao mui: C o th e n o ihng v la o t trong nhng thuoc tnh quan trong cuathc pham . No m quyetnh s la chon, s chapnhancuakhachhangoivicacloai sanpham .Trong

Sinh vien : Cao Ba Trnh Huynh Ngoc

Chng 1 : Gii thieu chung ve Jambon

sanxuat qui m ocongnghiep,thngngita s dung hng lieutonghp, m oiloai sanpham c oh o ac h a tta o m u i a ctrng. C achp chatthm p h a ic o o bay hi u e p hath ien c m ot khoang cachnhat nh. C am giacm uila ra t tng oivap hctap khi co ta cdu ng b inhieu cau t bay hi trong thc pham. 1.2.5. Chat ket dnh: Caseinat natri: dang keo, c o trong sa,co tacdung lam ben viprotein nhay viCa. N o bao vay quanh ca c tam hoat ong cua protein v a c o th e tao tu a v i Ca, co kha nan g g im to t(1kg Caseinat gic 7kg m v a 1kg nc). Flanogen: c o trong hong taohay ta o o ,co kha nang g inctot(1kg Flanogen g i c 25kg nc). Samprosoy: c o trong a u n a n h ,c o k h a n a n g g i m v a nc. Protein cu alactozedium: c o ta c dung lam giam hoat tnh cu an c(b o sung them do lng ngt), giu pb aoq u a nv atao gel. 1.2.6. Chat chong khuan Nitrat kali K hieu E252: L a chat ba o quan hu c, co nhiem vu nh NaNO2 co th e k e t hp nitric v i acid ascorbic echongvi khuanClostridium botulium. 1.2.7. Chat on nh: L ach atg i n trong sanpham , tang s lien ketgiancv a tht, nhchatnaym a c trong qu atrnh baoquankhong c o s r n ct trong tht ra ben ngoai,c o nh vay m i km ham c s phattrien cuavi sinh vat.Trong qua trnh nhaotron Jambon, n e u co b o sung polyphosphat th gia cac khoi Jambon c o hnh thanh m ot chat bun giau protein t c, n h o m a d a ng v e la tJambon chatchehn do s ong tu protein xayra hoantoan. 1.2.8. Chat bao quan: Acid ascorbic (E300) chat chong oxy

hoa:
Acid ascorbic (vitamin C) k hieu E300 hay Ascorbat natri k hieu E301. Thng dungE300 v c o th e oxy ho ak h cao nh at, la ch at ch o ng oxy hoachatbeobang cach cung capnhieuhydro linh ong. Acid dang tinh the trang, hoatan trong n v chua. o la vitamin C c o ra t nhieu c, v a co thechiet xuat c trong tra i cay v a m ot loai rau cai. ong phan D cu a acid ascorbic la acid izoascorbic v a m u oi natri cu a no k ho ng c o a c tnh vi ta min, hien nay khongcho p h e ps dung lamphu gia chebientht. Vai tro v e m a tk y thuat: a) C hcnan chat k hvachat chong oxy hoa.M uoi cuan o la ascorbat ben g: vnghn, c o tnh k h.

Sinh vien : Cao Ba Trnh Huynh Ngoc

Chng 1 : Gii thieu chung ve Jambon

Taconglenm uoinitrat vai tro cu achatkh: Tacongchongoxy hoa:

Acid ascorbic khonnghoatan hoantoantrong cacchatbeo,do o n o khong chongoxy hoac trenchatbeo.Ngc lai, bangcachganchatv ioxy khongkh, chungngancans oxy h o acu amyoglobine, nitrosomyoglobine nen chungonnh m aucu aJambon.

b) Tnh o n n h c u aAcid ascorbic v a ascorbat: C hungratnhay vitacongcuakhongkh va anhsang(tia cc tm), cackim loai (Fe, Cu). Khongbao gic tron lan nitric v a acid ascorbic, ngay c a khi k h o v a trong ba o quando chungphanngm anh v inhau. c) ieukienkhi s dung: C h c s dung v iha m lng nhat nh trong hau het cac san pham tht che bien. 1.2.9. Chat tao mau cho da:
Sunset yellow 1.2.10. Chat x ly da: M uoia n(2%) v a L96 (0,5%). 1.2.11. Acid sorbic: engam ruotdungtrong sanxuatJambon xongkhoi. 1.2.12. Bao b bao quan: thngdungbao b PE. 1.3. Khoi (San xuat Jambon xong khoi) Hun k h o ila m o t trong nhngphng p ha p au tien c s dung e baoquan tht ca. N gay nay khoikhong conong vai tro b a o qu a n quan trong nh trc ay, viec hun khoichnham em lai cho sanpham c o dang v am u iv actrng cu an o . 1.3.1. Cac loai nhien lieu dung e tao khoi: N hien lieu tao khoithng dungcacloai go, o tsinh ra k hoihun v a to anhiet. khi Loai nhien lieu hun c o tnh chatquyet nh thanhphan cuakhoihun, v vay viec la chon nhienlieucungla v a n e ra tquan trong. G o s d ung co rat nh ieu loai v a co s khac nhau gia cac nc, thng dung go cng (go soi) hoac dang hon hp v ig o m em (go dng, g o b u lo la n h n g cay la ) rong.K hong nen dunggo cay la nh o n e hun v c a loai cay nay co nhieu nha tao khoi c lam san pham co v ang, m au sa c sam toi, giam gia tr cua san pham . M ot so nha che bien contron them m ot lng nhocac cay thm tao nen nhng san pham ac trng cu a ho. Thanhphantrung bnh cu aca ccaup hangonh sau: 50-60% la cellulose 20-30% la hemicellulose 20-30% la lignin

Sinh vien : Cao Ba Trnh Huynh Ngoc

Chng 1 : Gii thieu chung ve Jambon

Cellulose, hemicellulose v a lignin la nhng hp chat huc cau th a nh ch u y eu t cacbon, hydro v a oxy; s ot chay hoan toan chung tao ra nc,kh CO2, v a tro. e co c lng khoican thiet, khi hun thngpha i khong che nhien lieu trong ieu kien chay khonghoantoan(thieuoxy), thngdungm unca ekhongche. G o v a m u n ca d ung e hun khoico o am vao khoang 25-30% la to t nhat, neu thap hn m c nay, khi ch a y se tao la khong khoi hoac t khoi nhng neu am qua th , nhietohun thap,lung khoiac,khongtot. Khi nhiet o g o (m u n ca, d am b ao khoang t 100-250 C se sa n sinh k hoich a ) m otlng nhocacacid bay hi. Viec gia tang nhiet o keotheo s phan huynhanh chong o cellulose va hemicellulose. S o lng c a hp chat tao thanh rat nhieu. Tren 310 C en c lt lignin phanhuytao nencacdanxuatphenol v a p h a n l nla m uoikhoi. V il a bnh thng, phan lncactap chat bay hi tao thanh se t otchay hoan toan. e coc kho igic p han lnca choat chat cu ano,viec otchay pha i khong hoantoan,lng kh cung cap phaic han che,m otlng lncac hp chatbay hi phai khongc otchay. K hoinhn chung c sa n sinh qua hai giai oan: giai oan th nhat tng n g v i o v iec p han huynhiet cuago vinhiet o thch hp khoangt 300-400 C; cachp chatbay hi vac tao thanh t nhieu b oxy ho a b ioxy khong kh giai oan 2 v inh iet o o thch hp khoang200 C. 1.3.2. Thanh phan kho i: Thanhphan khoihun la m o tn h a n to quan trong trong khi hun, v n o c o quan he m at thiet vichat lng va kha nang bao quan cua san pham . San pham cua qua trnh o t chaykhong hoantoango gom bonloai chnh la than tro, dau nha g o ,n cd am g o vakh go vikhoang 300 hp chat khacnhau, ca c hp chat thong thng nhat la ca c hp chat phenol, acid h uc, ru, cacbonyl, hydratcacbon v a m o t thanhphan kh o t nh: CO2, so CO, O2, N2, N2O ... C ac hp chat phenol: C o khoang20 hp chat phenol khac nhau trong thanh phan khoi, nhieu nhat l a guaiacol, 4-methylguaiacol, phenol, 4-ethylguaiacol, o-crezol, mcrezol, p-creazol, 4-propylguaiacol, vanilin, 4-vinylguaiacol. Ngita thay rang cac hp chat phenol co tacdung chong lai cacqua trnh oxy hoa,tao m au,m uicho sa n p ham v a tieudietcacvi sinh vatxamnhiem vaothc pham. C achp chat alcohol: nhieu loai ru kha c nhau a c tm thay trong khoi,pho bien nhat va n gia n n hat la metanol. Ngita tm thay dngnh ru khong ongvai tro quan trong trong viec tao m au va m uicho sa n pham hun k h o i m a c d u n o cu n g c o ta c dung nhotrong viectieudietvi sinh vat. C acacid h uc: c a cacid h uc n giantrong k h o ic o mach cacbon b ien o ngt 1 en 10 nguyen t cacbon, nhng trong o c a cacid h uc c o mach cacbon t 1 en 4 la nhieu nhat,v du acid formic, acid acetic, acid propionic, acid butyric, iso butyric v.v... C ac acid h uc hau nh khong anh hng en m uicua san pham hun kh o i, ch u ng ch co ta c dung baoquannho c h o l a m cho pH be m atsanpham hun khoigiam xuong,ong thi Sinh vien : Cao Ba Trnh Huynh Ngoc 9
o

Chng 1 : Gii thieu chung ve Jambon

no cu ng ta cdu ng trong viec ong tu protein be m at sa n pham hun khoi,a c b ie t la co x u cxch khong vo,cu ngvinhiet o no co tacdung tao thanh lpa o(v o )ngoai cu asa n phamhun khoi. C ac hp chat carbonyl: co khoang tren 20 hp chat carbonyl c tm thay trong thanh phan cua tht hun khoi,v du: 2-pentanone, butanal, aceton, propanal, ethanal, metyl vinyl ketone... P han l n ca c hp chat carbonyl c o mach carbon ngan ong vai tro quan trong trong v iectao m a uvam u icho sanpham hun khoi. C achp chat hydrocarbon: Nhieu hp chat hydrocarbon a vonga c tm thay trong thc pham hun khoi. Chung bao gom ben[a]anthracene, diben[a,h]anthracene, benz[a]pyrene v a dibenz[a, h]anthracene c ghi n h a n la c h a tg a y ung th. M ac d u ham lng cuanhng chat nay la thap trong hau het thc pham hun khoi, tuy vay hamlng a vongnaykhacao trong c ah o i(2,1mg/1000g trong lng t)v a tht c u hun khoi(1,3mg/1000g trong lng t).Ra t may la nhng hp chat hydrocarbon a vong nay khong ong vai tro quan trong trong viec bao quan thc pham va chung c tach ra trong nhngpha hun khoiac biet. C o the dungphng phaphun khoibang dung d ch k hoieloai trca chp chatg ayhai tren. 1.3.3. Tac ong cua khoi len san pham: e tac ong tren sanpham , khoiphaic xam nhap vaoben trong sanpham . S xamnhapnayc thc hienqua hai giai oan: Giai oan 1: kettu cacthanhphancuakhoilensanpham :s hapthu. Giai oan 2: di chuyencaccauphannayvaobentrong sanpham :s happhu. S h ap th u v ah ap p h u p h u th u o cv a ob a nch atv o b o c, v a o o am v avaoham lng m cu asa npham. M otsanpham hun khoibaoquantrong 24-48 g i ve atca mquan to thn sa npham m vam ia ra khoibuonghun khoi.K hoico tacongtrenm uiv, m ausac,va tren s bao quanthc pham .Them vaonhngtacongnay,m otvaihp chatcuakhoilamthay oiket caubem atbivieclamse cacsi c v a n h a tla c a cv o boc.

a) T a co n gc ua kh o ile ng ia tr dinh dng:

C achp chatphenol v a polyphenol c o xu hngphanngvinhomhydrosulphua cu aprotein, trong khi o ca ch p ch atcarbonyl lai tng ta cv ic ac nhomamin. C a hai loai tng ta cn a yc o th e la m g ia m g ia tr dinh dngcuaprotein do lamgiamlng acid amin, a cb ie tlalysine. Hun k h o ic oth e gaynen m o tsoh hongcuathiamine nhng c o t anh hngenniacin v a riboflavin. actnh chong oxy hoacuak ho ig iu pcho v iecg ic cac vitamin tan trong m v agiu pch on goxy hoabem atcuasanpham tht hun khoi.

b) T a c o ngtre nm u iv:
Tacongautiencuakhoitrensanpham la tao cho chungm otm uiv actrng. Do so lng lncuanhngcauphannen ratkhoxac n h h p c h a tn a oc o a n hhng chnh trentnh chatcamquan nay.

Sinh vien : Cao Ba Trnh Huynh Ngoc

Chng 1 : Gii thieu chung ve Jambon

C acphenol trong pha kh (dimethoxyphenol, gayacol, creosote)hnh nh la nhng chatchuyeu tao nenm uiv cuaviechun khoi,cachp cha tcacbonyl lamgiamm uihac, khochu cuam otvaihp chattrong soch u ng .Tnh acid nhe cuasanpham hun khoido m o t v a iacid (acid acetic, formic).Tuy nhienieunaykhong u eg ia ithch m u iv ien hnh cuacacsanpham hun khoi.

c) T a co n gtre nm a usac:
Viectao maucho cacsanpham hun khoila do b icacp ha nnghoahoc g iaca c thekh (changhan c ac cacbonyl) v ic a protein v a tao nencacphc hp dang c melanoidin, giongnh chungc tao ra trong c a phanngMailaird. Trenthc te,m ot c sanpham c o ty le am cangcao th am om aucangnhat. S hnh thanhm aucangnhanh n eu am o k ho vian h ieto hun khoicangcao. M at k h a c,b e m a tsa np h am p h a i u am e h ap p h u m o tp h an kh cu ak h o iv a u k h o e cho p hepcachp chatphanngviprotein b e ma ttrckhi khuyechta n vao trong sa n ben pham .M aubentrong sanpham khongphaido kho im a chuy eudo phanngcuamuoi nitrit trenm ausactht.

d) T a c o ngtre nvie cba oq u a n:

Tacongdiet khuanv a nh khuancuakhoitrong a so tr ngh p ch la u iem thy eu.T acongdietkhuantrong hun k h o ila do tacongx ly phoihp cuanhieto, cuavieclamkhoca cphenol v a acid c o trong k h o i.K h o icu n gc o ta cdung chongnam, chat c s dung trong viecchebiencacsaucisson k ho.M otquatrnh hun khoinhe lamngan cans phattriencuanam m octrenbem atsanpham. C u o ic u n g ,k h o ic o nc o ta congchongoxy hoa.Tacongchongoxy h o a la do vai trocu aca chp chatphenol m a n h a tla c a cphenol c o ie m so icao.

e) T a c o n gco hai: bencanh nhngtacongc o l i la nhngtacongc o hai.

Trcm at o la nguy c nhiem banbicacHPA trong o co mot v a ic h a tc oth e sinh ung th; tieptheo o la nguy c that thoat nhngacid amin chu yeu, nhng vitamin do phan ng hoa hoc vi mot vai cau phan cua khoi. M otsochatth u oclo ai phenol v a aldehyde nh formanldehyd c o hai cho c the. Tuy nhien ham lng trong san pham hun khoi khong cao, thc telng formanldehyd ch khoang5-13 mg%, nh o hn so v iquy nh trong thc phamla khongqua20 mg%. Hn na,khi anv ao,cacchatnayqua ca cphannghoa sinh trong c the se lam giam nhe hay mat oc tnh, nh formaldehyd se ket hp vi protid tao ra hp chat co cha goc metylen khong oc. Trong khoihun c o hai c h a tc o th e g a yung th la 3-4 bezpyren v a 1,2,5,6 dibenzanthrancen, tuy nhienhamlng cuachungtrong san pham rat t, t 5-50 g, hamlng naycha thegaybenhc. Hai chatnaythuocdang hydrocacbua do khi o tg o nhietocao, hydro sinh ra khanhieutontai trong dau nha g o v a trong bui khoi.V v a yc othehan chebangcachkhonghun nhiet oqu acao, cank hbui than va dau nha go trong khoi hun, hoac neu hun t th co the nghien cu tach kh chat nay.

Sinh vien : Cao Ba Trnh Huynh Ngoc

Chng 1 : Gii thieu chung ve Jambon

S o : ta c o ncu ak h o itng n gv ic a ch p ch a tco m a ttrong g k h o i PHENOL M UI CARBONYLES CARBONYLES DIPHENOLS CHONG OXY HOA

A N H NG REN H T C H A T N GSA N L PH A M

MAU BA O UAN Q SA N H A M P

PHENOL FORMOL ACIDS NH KH UAN

KET AU C

FORMOL HPA FORMALDEHYD

N H IE M A N B SA N AM PH K H U YE T IE M PH A UY H ACID

CARBONYLES

2. CAC QUA TRNH C BAN TRONG CHE

BIEN, THIET B:
2.1. X ly nguyen lieu: Muc ch: chuan b nguyen lieu e san xuat Jambon, tu y loai jambon m a yeu cau nguyen lieu va cach x ly k h a c nhau. Chang han Jambon la m t nguyen uihay l a Jambon la m t la tth t manh. 2.2. Tm p (curing), xam (inject):

Sinh vien : Cao Ba Trnh Huynh Ngoc

Muc ch:

Chng 1 : Gii thieusa npham: Tao v mancho chung ve Jambon

Hnh 2.1: Khay tam p

Sinh vien : Cao Ba Trnh Huynh Ngoc

C angngayngitieuthu cangmong muonnhngthc phamt m an. oiv i nhngsanpham kho,hamlng m uoitrong sanpham thay o it 3 en8%, nhngsan phambnh thngt 1,5 en2%. M atkhacm uoigi vai trox u ctactientrientrong giai oan chn t ic u atht. T aconglens phattriencuavi sinh vat: M uoikhongc o ta cdung gietvi sinh vat;n o c h kiem hams phattriencua m otvailoai vi sinh vatbangcachgiamlng nccanthietcho s tangtrngcu achung, tuy nhienchungcungc o thetao ieukienthuanli cho s phattriencuanhngvi khuana m uoi.H ieuqu ata cong cu a u oip hu thu ocvaonong o uois dung v a v aodang vi m m khuan. T a co ngtren m o tso tnh chatcuatht T acongtrenkhanangginc

V ie c m u o ilag ia m i pH tht 0,2 nhng cunglamgiami pH iem angien cu aprotein tht khoang1 v a nh v a y c o ta c o n gla m ta n g g i n cc u aprotein tht. Tacongtrentnh hoatan cu aca cprotein tht M uoicho phephoatan m o tva iprotein v ica c actnh k etn o iv atao nhu tuyethao; o la c a cactin, myoin,actomyoin.Tnh hoatan to ia trong n ccu aca c protein n a y nong o u oi4%. m T aconglenm

M uoikhonghoatan trong m nhng chunghoatan trong nenprotein bao quanh c a cteb a om .N o c ota c o n gc o l i trong viecbaoquannenprotein n a yv a ngc lai. Tuy nhienhamlng s dung trong chebienthapnentacongcuam uoic o nhieu han che,hn n an o th u c ay v ie coxy h o ach atb e ov ag ay o ikhetgaynenm auxam khongmong m uontrensanpham. N hngbienoicuatht khi pmuoi: 9 Hao hut tronglng: a ylaq u atrnh m atncdo s chenh lecha psuatth am thau ,n c cac m o i vaodung dch muoi,lamcho tht m attnh m em m ai, trng ai cho chebienthcan. om ancangln,hao hut cangnhieu, tht cangti hao hut cangln. 9 Hao hut dinh dng L aq u atrnh ca cprotein tan, ca cacid amin t do, cacchatchiet(cha nit v a khongchanit), m o tso chatkhoang(30-50% tongso),vitamin,... chuyenvaodung dch ncmuoi.V vay, nhngsuctht nhieum oc th hao hut ln;nhieum olienketth hao hut nho,m achuyeu b trng phong.M c o hao hut phu thuocvaonongom uoi, thigian p.Hao hut toia lenen10-12%. N eunong o u oilenen24% th o h o a m tan cu aprotein m o seg ia m ,khi o th igian pkhonganhhngenhao hut protein. S hao hut protein thnglamgiamgiatr sinh hoc cuatht v m atca cthanh phanmiozin, albumin, v a globulin.

9 B ienoisinh hoa: C a cqu atrnh sinh hoadien ra cham hn. Ham lng acid amin t do giam (do chuyen vaodung dch). C acacid b e olu cau t sau o ta n g le n . C a cch atthm tang le n t t . Phng p h a p :c o 3 phng phappmuoi. pm uoit. pm uoikho. pm uoihonhp.

Hnh 2.2: X am th t (b an g m a yv ab ang tay)

Trong sanxuatJambon hun k hoita chon phng phappm uoikho.Phng phap n a yc o u iem la t hao hut dinh dnghn (m oc m at3.5%, m o m h au nh khongbao gihut). H an chel a tht m an,kemm em mai. Cachthc hien: Sau khi a chuanb tht v a nguyen lieu pxong, ta tien hanhp,bang cachdungkim tiem tiem dung dch m uoipvaotht. Sau o dunghonhp m uoixatvao bem attht ro ix e p v a othu n gg o ,c m o il pth t ra cm o tl pmuoi. 2.3. Kh muoi, ngam ra: Tht sau khi qua giai oan pm uoise c a v a ong am var ab an gn ca me loai btlng m uoiquad trong th t n h a tla thanhphannitrit v a nitrat v chunggayra c a c v khongthch hp. Quatrnh k hm uoig iup g ia mom ancu anguyenlieu,ngoaira co nc o tacdung rasach nguyenlieu.M cokhm u oinhieu hay t tu ytheo yeu caucuache bien,ieukienhun kho i,b a oqu a n,m cohoanthien cu athietb hun k h o i eulng N m uoiquathap,trong qu atrnh hun nguyenlieuc o th e b h hong,nhng neulng muoi quacao sela msa np ham b m an,g ia mchatlng cuasanpham.

K h m u oi co the d ung nc ngot e k h , cu ng co the dung nc m an hoac dung ncsach e kh.Khi khm uoikhong nen dungncchayv lam ton thatnhieu chat h uc, neu m uontangtocokhm uoith tienhanhthay ncnhieulan. 2.4. e kho (drying): ek h o la phng phaptruyen thonghetscthos dungebaoquantht. Muc ch c u a e k h o la lamgiamlng ncc o trong tht. Thc hien:thongthngngoita treo tht trong cacphongtreo dieu kien nhieto10 0 14 C, kemviviecthongkh v i toc k h ongqu a0,1m/s. o

Hnh 2.3: e kh o Jambon

2.5. Hun khoi (smoking): Tht trckhi tienhanhhun k ho iph a i c lamra ov axep eu anle n ca ckhay hoac cacm o ctreo, muc ch la e nguyenlieutiepxuceu vikhoihun v an ctrong nguyen lieuthoatra dedang.Q uatrnh hun khoithnggom3 giai oan: saykho,nngchn v a hun khoi.T ht ba giai oan trenc o th e a olo ntu ytheo phng phaphun khoi,c o khi giai oan nngchn b o i v atien h an hv ahun khoivanngchn. Giai oan say kho Muc ch chu y eu cu a : giai oan nay la g ia m b t o a m co trong nguyen lieu, k hong che o am tren be m at cuanguyen lieu cho p h u hp v ihun khoi. Giai oan hun kh o i: ay la giai oan quyet nh chat lng cua san pham . V iec chon nhiet o hun khoi phu th u oc va o ca c y eu to : k et cau to ch c cu a nguyen lieu, ham lng m trong nguyen lieu, kch thccua nguyen lieu, thigian hun k h o i o i v ica c loai nguyen lieu nhieu m ,ket cau to c h c non mem nen chon nhiet o hun thap. Trong qu a trnh hun khoi

phaitienhanhaotronesanpham hun khoic eu.

Trong phng phap hun nong nhiet o hun c o th e t 80-170 C trong thigian 1-4 g i , o a m cu a sa n p h a m t 60-70%. N eu nhie t o nh tren, protid co the b o ng tu, b e m at cu asa n pham se b se lai thanh m otlp cng nen lng nctrong tht khothoatra, khoich m ikp bam len m atngoai sanpha m v v a y c h c o ta cdung lam ngon sa npham, m ausacep, m uiv thm nhng tacdung baoquanth lai ratkem. Trong phng phap hun ngu oi, nhiet o co th e chon la 300C v a th i gian hun khoang8-10 ngay. o am cuasanpham nen la 45%.Viec hun khoica n co n h ng trang b sau: phongotcui,go, m un etao kho ivicheonhietam theo yeucauthch hp. ca Q uatrnh hun khoic tienhanhtrong m otphongt onghoackhongt ong, phongsinh khoirieng.Trong phonghun k h o ic a nc o gia ,m o csa t,c o h ethongquat hut, aykhongkh e ieuchnhlng khoi(cotheieu ch nhlng khoibanghe thong th on gkh o iv ac ara buongot). Thi gian hun khoi tuy thuoc vao nhiet o hun khoi: nhiet 18-20 C can 4-5 ngay, 0 nh iet o 30-35 C can 2-3 ngay.V icacsan pham chn c o th e s dung nhiet o cao hn v a thigian ngan hn. Sau khi hun khoi, san m c say lai cho btam . N en say bang pha nhiet o thap bang cach ieu ch nh o am xuong con60-65%. Q ua trnh say co the lam giam 10% o am ban au cu a sanpham , ieuo se la m cho sanpham baoquanc lau hn.
0

2.6. Lam chn - x ly nhiet (heat treatment): Muc ch: Lamongprotein cu ac pman. On nh m ausac. T ang ve ep cu ala tjambon nhcackhoi c lienk etv inhau. Tangv man. Tiet trung bang nhiet, do o sa n pham c bao am trong th i gian thch hp cho viec buon ban; viec tiet trung nay bao am tnh onnh cu ajambon chn. C a csa np h am tht p n a u ch c x ly nhiet va phaido ac iem toiu trong viec hnh thanhcacphamchattieu bieu(oti m em ,m u i v). Tuy nhien nhiet o pha iat en m c tieu diet c ca c vi khuan, khong cho chungtao ra ca c b a o t o c to (Samonella, Staphylococcus) V vay, nhiet o ben . 0 0 trong khoitht pha i toithieut 68 C en70 C. at C acphng p h a px ly nhiet: un nautrong ieukienangnhiet. un nautheo thang nhietothay oi.H iennay, VISSAN ang s dung phng phapnay.

D ungphng phapnauhap,tuytheo chungloai sanpham , thigian 6h 10h en 0 khi nhietotam sa np ham at 70 C. C heolamchn jambon (dang cay5,5kg, c a tla tsau khi lamchn): 0 Giai oan 1: N hieto60 C, t = 1h. 0 Giai oan 2: N hieto66 C, t = 1h. 0 Giai oan 3: N hieto76 C, t = 7h 12, en khi nhietotam sanpham at 0 70 C. Giai oan 4: enguoitrong khongkh 3h, sau o m ia vaophong lanh, o am 100%. un nautrong ieukienchenhlechnhieto 2.7. Cat, tao hnh (cutting, mincing): Muc ch: C at bo cac thanh phan k hong can thiet nh b o xng, tao hnh cho san pham trong trng hp Jambon truyenthong(nguyenui),Jambon i t la ttht m ong P h a v cau tru c te b a o cu a tht, lam tang dien tch b e ma t va tang k ha nang lienketcuatht trong trng hp catnhotht elamJambon da bao. Thc hien:Bangtay hoacbangm ay(Cutter machine). 2.8. Nhao tron, dan mem (tumbling): Muc ch: am baocho dung dch muoitham hn va b o tr eu trong cacm ieng tht, nh o gia v tham vaotht vihieusuat cao nhat. L am m em cac c bap bang cach pha ket cau cac si c, do vay de v o khuon hn. Tangt le s a cto nitro h o a ,m a usa mp h am seep hn. Trch ly cac protein cu a tht co th e tan trong dun g dch muoi, nhng protein lam nen cho chat nhao tron, cacchat nay lam chat ket dnh ca c c bap khi ong lai lu cnau. Q ua trnh x ly c hoc co anh hng en be ngoai, m au sac, o san ket cua tht, m uiv, s m em du va hn h et la h ie u su at ch e b ien. H ie u suat c he b ien cao l a nh protein c trch ly qua qu atrnh ong tu protein qua x ly nhietanhhngtch cc en olienketnc. K e t q u a x ly c ho c la ca c m o lien k et cu ca c x tht b t,tuy thuoc cng a o x m a n o b p h a h u y n g p h an . C a c x tht c o th e trng n manh hn v a ly t protein trch ly c c o the c ho at ho av axen v aoca ckhe h e lien k e t n cva ongketcacphankhacnhau cu atht. S p hah uy va v cu ak et cau th t la m tang o m em du va giupcho ta cnham nat ptam (m uoinitric v aca cta cn h anday mau)lan tra ito thn v a nhanh hn. Phng p h a p v ath igian x ly ci7 hoc co tacdung quyet nh en s thay o icu a k etcauthou th t v as trch ly protein. X ly c hoc cang daicang manh th hieu suat che bien ca n g cao. N e u x ly c h oc k eoda i,ca ck etcauth t seb ien o imanh hn. Do o ,s trng n cu ax tht, t le p h ah uy cu ateb a o,s trch ly protein, s h o no ncu aca cm o lien k etv acu atht

cungtanglean. N o c o ta cdung lnmanh, c o th e m c a u tru cte b a ora n a (tao nen la t s acchaccho nh u tng). T ac dung nhao tron phu thuoc vao loai m ay, cong nghe thc hien. Theo kinh nghiem: T ongsov o ngquay cho moat m e:3000 8000 vong. S o v o ngquay/phutkhoang20, nhaoquettrong vong3 7h. C o th e theo hai cachnhaotron: N hao quetcngo cao trong thigian nga n : lien tuc trong va i g i.Tuy nhien sau thigian o ,giai oan tam ptiep theo phaithc hien 24h, trckhi sa n phamc un nong. N hao tron gian oan thigian d a : 10 nhao, 20 ngng vitoc o k hoang 20 i vong/phut. Thigian tong cong 20 22h. Co the dungthiet b t ong,hay do con ngiieuchnh.

Hnh 2.6: M aynhaotro n(massage)

e tranh nhiet o qua cao, ac b iet viphng phap nhao gian tiep thigian dai, 0 viec nhaophaic thc hien trong phonglanh nhiet o khoang 0 5 C. nhiet o nay, kha nang lien ket nc cua tht to i u, m at khac lai han che c s sinh trngcuavi sinh v atco hai. N eu nhaotron thc hien trong ieu kien cha n khong se giam s sinh b o t v a ca clo khuyetco th e x u at hien trong ca cth a n h p h am g i a o i th t, o la kh ieu khong mong m u o n o i v i h e nh u tng. Ngoai ra trong ieu kien chan k hong o on nh cu a m ausac,hieu suatchebienva o san tcu ath t c ca ith ien tothn. ke S nhoi tht vao vo ruot cha hoac vo khuon trong ieu kien chan khong se ngan ngaviecnhoitheo c a cbong bongkh a nhh ngxauen osanketcuajambon. Ngoaira, ta co the d ung ca c phng pha p c hoc khacnh: n a u c o a p suat, ap ep nen, ac trong che bien jambon tao hnh la jambon bao gom nhieu mieng biet tht bap. 3 The tch bon khuay ao khoang 2m , khoi lng tht m oi m e t nhat phai c 200kg, c o nh vay s trch ly protein m ixa y tot ra va s lien ket ncm ihoan toan,ngha la hoat hoaprotein (theo ta ilieu cu aVISSAN)

2.9. Bao goi (packaging):

Sanpham Jambon e ieu k ien thng se b cacloai con trungtan cong. Do o chung c bao g o iva o trong nhng goigiay, cotday au va boc ben ngoai m otlpvaiboc. San pham sau khi c bao goi ctreo nhng ni thoang mat.Thng bao go isa n phambang2 cach: a) Bao g o ich a nkhong: Muc ch: Tao cho sa np h am co m o tl p baove tranh s anhhng cuam oitrng:vi sinh v at, o am . Tao ieu kien thuan li cho viec phan phoisan pham rong rai san pham en tay ngitieu dung.ong th itao cho san pham m otm au m a hap dan va cung cap thong tin canthietcho vesanpham cho ngitieudung.

Thc hientrong phongc o n h ie t o 5 C C atlatsa np h am c x ep ngay ngantrong bao C acbao b aco sa nph am c cho v aotrong m ayonggoichan k hong e thc hienhutchankhongv ia psu at-0.01Mpa trong 23s v a h a nkn miengtrong 3s b) Bao g oikethp ieuch nhnong o khongkh: D a vaonguyentaclamtangnong o 2 e cc h e vi sinh vat. CO T u yvao loai san pham m a ngi ta ieu ch nh thanh phan cackh sao cho thch hp. N ong o CO2 trong kh quyen thongthngchiem 0,04%, phng phapbao goinay, ngita co the tang no ng o CO2 len 30 40%, p h an co nlai la O2, N2 tu y loai thc phamm a sec on o n g o p hu hp. 3. GII THIEU MOT SO MAY, THIET B QUAN TRONG

TRONG SAN XUAT JAMBON: 3.1. May xam: a) Nhiemvu: C ota cdung ptam tht tao m u iv actrng cho sa npham.

b) C au tao, cac thong so: Gom cac bo phan chnh sau: B an gi vaa tht gom : san ng yen gom cac thanh ch V cach eu nhau chay doc theo than m ay; san chuyen ong len xuong va keo, co nhieu kha rang e ay g i v a a tht i. B an kim gom : phan trc co ban dan m anh, nho; phan sau c o nhieu hang kim xep deu nhau, cach nhau khoang 1,5cm, kim dai khoang 12cm, phan am vao tht khoang7cm. Hnh 3.1. M ayxam M aybm dung dch: congsuat3kW. C anhk hu ayetangohoatan cuacacchatphu gia trong dch xam. M ang loc gom: mang loc dung dch trc khi bm len kim va m ang loc dung dch thaquay veb oncha. M ay lanh n h o ta c dung giup giam nhiet o dung dch trc khi bm len d an kim. C athaolieu. Congsuat ienthem ay:8,5kW 380V. T ocotiencu asan:7 42 bc/phut (khoang8cm/bc). A p u a tbm: 1,1 -5bar. s c) Nguyenl y hoat ong: Khi m a yho at o ngk h ongta i,n csach se c bm e r akim. Dung dch xam a pha cho vaobon khuay, qua m ang loc m n va c a len d ankim bangbm li tam. Tht sau khi locc at len bangitht va a vaoxam nhsan ay . T oc o cuasanphu thu ocvaocheoxam c caiattrong may. Q uatrnh xam hoat ong nhp nhangnhs phoihp cuabankim v a sanay dis ieu khien thong nhat cuac cau cam lech tam . Khi kim am xuong san, sanay cungi xuong tao visancacra n h e kim am vaotht m a khong b gay. Ngoaira, ket cau phan tren kim co tacdu ng nh m otpiston c ieu khien bang kh nen giuplc ay kim luon nho hn s cben cukim nen no a khong the b gay du co b am tru n g xng c o nso ttrong tht. Khi bm dung dch xam vaotrong tht xong th kim i len v a nh d ung cu a c cau cam lech tam , sanay cungi len tac ongthimang tht tienlenthem m otbc. C u ng v i hoat ong cua kim, dao c a gom nhng dao nho cung rach thanh t nhng ranh tren be m at m ieng tht e dung dch xam c phan phoieu hn nh hethongxch n o ik e tv ic caucam lechtam. Lng dung dch xam m oi lan bm, chu k hoat ong cuakim v a ba n ay tht c ieu khien t ong bang chng trnh caiat tr c sao cho khi qua m ay tht at khoilng nh mong muon.

 Phan dung dch tham oi xam chay vao cacranh, roitheo ngdan en khi b enhong m ay vethungchasau khi a qua m angloc. tr 3.2. May massage (tumbling nhao tron): a) Nhiem vu: Baoam cho dung dch pc phan phoieu hn trong moimieng tht.

Hnh 3.2: M aynhaotron

b) C autao, cacthongso: L a m ot khoi tru rong, ay kn va co the nang len hoac ha xuong sao cho p hu hp viqui trnh lamviec. Ben trong k h o itru la m ottam xoan m ongc handnh v ithanh vachay doc suotthanmay. T o c o quay tuy thuoc vao phng thc la m viec cu a m oi m a y va loai sa n pham.Thngto c o quay c u atru c la 20 vong/phut. Thi gian lam viec cung phu thuoc vao c che lam viec cu a m ay. Hien nay, m oim ecuam aytai cacphanxngl a 20 g i. C o b o p h an h u tchankhongganvaonapm ay. ienthe congsuat:380V 4,8kW. K hananglamviectoia m otm e:1250kg. c) Nguyenl y hoat ong:ngdung nguyentacdanm em nhva cham. Tht sau khi xam dung dch c a ngay vao m ay massage qua m ot c a duy nhat gan m ot au nap. Sau o,nap ong i va m ay chan khong bat au hoat la ong. Khi khoitru quay, tht c tam xoan m onga len cao theo qu ao cung tron, en m ot v tr n a o o th ri xu ong v a va vao thanh cua khoi tru. Khi u s o vong, u th igian qui nh th m ayngng hoat ong. Sau giai oan massage th tht a c dan m em va c lay ra bang cachcho khiong5 m ay,thietb quay ngc, ong thiaycuathietb c nang len, tao nen m otonghieng u e q u atrnh thaolieudienra nhanh ch o ngv atriete. M ay massage c o hai co che hoat ong khacnhau. Tuy thuoc vao tng loai sanpham ,thigian la mviecvak ehoach lamviec M ayhoat onglientuc: thietb quay lientuc cho enkhi at c sovong v a th igian nh mong muon. M ayhoat ong gianoan: thiet b quay c m otlucroingh,luan phien nh vaytu yyeucau.

3.3. May cat cutter 200: a) Nhiem vu: catcho tht nho,lam tang dien tch be m atcua,tang khanang lien ket cu atht.

Hnh 3.3: M aycat

b) C autao, cacthongso: Dung tch chao 200l Motor tron 1,9/3,2 750/1500 rpm Motor thuylc 2 Hp 1500 rpm Bm thuylc 7,5 Hp 3l/phut S o lng dao 6/7/9 T o c odao 100/200/1500/3000 rpm T ococha o 9/18 rpm o o n(presseur) 87 dB v inapchongon o o n(power) 106 dB vinapchongon. M otsob op h anc b a ncu amay: B o n u tieukhien B o dao C ambiennhieto Cum van thuylc Motor keochaoquay Truc chnh cuachao N u tx a nuc B o o nhieto .. c) M otsoh o at o ngcu am ay: C haose van hanhtheo so v o ngquay a c chon trcvaset ongngng khi at en so v o n g achon. Ta c o thech on so vo ngquay lenen9.999 vong. H e thong ham dao: motor quay dao phoi hp hoat ong vi ham ien bang nguon ien trc tiep. H am ien se hoat ong khi ta tacong nutkhan cap. Khi a n nu t,ch ao v a dao de ng ng quay. Khi a ngng, ham ien se t ong nha ra. Ch dung ham ien trong trng hp khan cap hoac khi nguyen lieu a c xay tron xong va pha ichm nap m ay .N eu m nap m ay trong lu c dao ang chay, ham

ien se t onghoat ong.H amien ch hoat ongkhi dao ang chay, khonghoat ongkhi dao ngng. 3.4. Thiet b tao khoi:

13

14

12

11 10 9 7 6 8 2 1 17 5 4 3

18
Hnh 3.4: Hnh chieung thiet b xong i kho

1. G iang m unca 2.Gianloc bui 3.Bongthuytinh 4.Gianng TP say 5.V othietb

6.C ongtacieukhien 7.Tn hieumhiet 8.Tn hieu onnhiet 9.C ongtackhiong 10.CongtacReset 11.C ongtacgia nhiet

12.ongh o b aonh ieto 13.ongh o b a og i 14.Quat hut 17. L othoatm ui than 18.Khay ung mui than

19 20 21

22
Hnh 3.5: Hnh chieu bangthiet b xongkho i

19. O ng o atkh th 20. ientrdunghun khoi

21.ientr dungsay 22.Canongm ongkhoi

15 16

Hnh 3.6: Hnh chieu canh thie tb x on gk ho i(t tra iqua)

15. B ophanongca 16. Cao su cachnhietlamkn c a

Chng 2

CONNG SA XUA CA LOAII G SA XUA CA LOA CO NGHE N TT CC HE N JAMBO N

Phan loai Jambon Quy trnh tong quat san xuat cac loai Jambon Quy trnh san xuat mot so loai Jambon Jambon truyen thong Jambon xong khoi Jambon muoi

Chng 2 : Cong nghe che bien mot vai loai Jambon 4. PHAN LOAI CAC SAN PHAM JAMBON: 4.1. Theo quy trnh cong nghe: Jambon thng: Nguyenlieu: u iheo. Sanphamdang khoi,khongc o da bao, co nxng hay khongconxng. Jambon da bao: Nguyenlieu:tht heo manh Quatrnh che bien: c tam p v v anh o itro n sau oc nhoivao gia bao boc. Sanpham c o da bao benngoai. 4.2. Theo cau tao san pham: Jambon co n xng (Bone - in - ham): nguyen lieu che bien jambon n a y la m ot phancu au iheo sau.

Hnh 4.1: Jambon co nxng (Bone in ham)

Jambon c lo cb o m o t p h a n xng: (Semi boneless ham/partially boned): jambon m axng hong,phanxng ca ng cha n a c catb och co nlai m o tph an xng diongchan.V iecgilai xng changiupcho jambon gic m uiv. Jambon khon g con xng (Boneless ham): hnh tron, hnh vuong hay hnh ch nhat c la m t tht hong, u i, chan. M co trong phan tht n a y se c lo c b o . Loai jambon n a y rat d e c a t v trong jambon khong con xng. Tuy nhien loai jambon khong co nxng naykhong co m o tv a im u iv m ach co lo ai jambon co nxng m ico .K etcau jambon cunganhhngnhieu biqua trnh che bien.Loai jambon nayconc che bien thanhnhngkhoanh nh o hnh tronhay hnh oval. Nhngkhoanh hnh tro nn a y co th e c cattha n hla tm o n gvad u n gv ib a n hsandwiches. 4.3. Theo qua trnh che bien trc khi an: Jambon a c n a u chn h o a n to a n :la loai jambon a c nau nhiet o 147 F. Loai jambon n a yc oth e du nga nlie n m a khongphaiqua chebien.
o

Hnh 4.2: Jambon khongconxng Sinh vien : Cao Ba Trnh Huynh Ngoc 2 7

 Jambon c nauchn m otph a n la lo a i jambon c x ly nhietm otphantrong : o o o o khoang 137 F 148 F, th ng la 140 F. 137 F xoan khuan trichinella b tieu diet. Do loai jambon naykhong c nau chn nhiet o cao nen chungcan c nau chn trc o khi an.N hietonauchn khoang160 F. Jambon cha c nau chn: lai jambon khong c x l y nhiet o cao, nhiet o o trong qu atrnh x ly cha at en 137 F.V du: jambon m uoikho(dry cured ham) (mac o d u loai jambon nay a c nau, nhng n h ie t o x ly ch u n g cha at en 137 F nen cha tieu diet xoan khuan trichinella). Loai jambon nay ca n c nau chn v a ch e bien canthantrckhi an.

Hnh 4.3: Jambon cha c nauchn Jambon n a u so i(Boiled ham): a y la loai jambon a qua giai oan lo c xng, m uo iv an auchn banghi nc.Loai naythngc bandidang la thay mieng. 4.4. Theo san pham thng mai: Loai khongcanchebientrckhi a n : Jambon o n g o p :2 loai chnh h

Hnh 4.4: Jambon onghop Loai b ao q ua nn h ie t o phong: khoi lng nhe hn 3 pounds. Q uatrnh che bien jambon nay tieu diet vi khuan gay thoi ra nh :Clostridium botulinum, Samonella, Trichinella spirals. Do o sa n p h am Jambon nay hoan toa n khong cha vi sinh v at pha trien nhietophongdo o quatrnhbaoquannhietop hongc o th e k e od a i e n 2 nam. Loai b ao q u a nn hie t o lanh: loai nayco the c b aoqu a nt 6 - 9 thang. K hoilng cuachungco the tang en hn 8% so v ijambon ti trckhi m uoi do qu a trnh m u o i c o b o sung them nc. Loai jambon nay c thanh trung s bo e diet trichinae nhng cha c tiettrungediet cacloaivi khuangayhai khac.

 Section and formed hoac Chunked and formed ham: khong xng, c la m t nhieu loai tht khacnhau, nhaotron,massage v an ho iv a o trong m otkhuon hoac bao v a nauchn. Trong suotquatrnh chebienloai jambon nay c locm .

Hnh 4.5: Jambon da bao Jambon Capacolla: k ho ng co xng, la m t tht vai (shoulder butt), muoi, cha nau

Hnh 4.6 Jambon Capacolla Loai canchebientrckhi a n Cottage jambon: nguyenlieutht vai

Hnh 4.7: Jambon Cottage Country jambon (Smithfield jambon): Nguyenlieu u isau. C hebien:M uoikho,lamkho,xongkhoihoackhongxongkhoi. B a oqua nnhietophong. N autrckhi a ntheo ch dan

Hnh 4.8: Jambon coutry (Jambon truyenthong) Hickory jambon: jambon m uoi,xong k hoi gohickory v i

Hnh 4.9: Jambon Hickory Honey jambon: jambon c od u n gm a tong (1/2) ela mngot

Hnh 4.10: Jambon M atong Lean jambon: t hn 10g chat beo, 4.5g cha b e o b a o a va t hn 95mg ho cholesterol tren100g sa npham

Hnh 4.11: Jambon Lean Prosciutto jambon: jambon kieu Italian, c lam m uoikho,khong xong khoiva thng c boc tieu vung Parma Italian. Loai nay thng ln hn cac loai jambon cu aHoa K y

Hnh 4.12: Jambon Prosciutto Sugar cured jambon: loai nayngc dunglam chat phu gia tao ngot chnh v an o a n hh n g e n m u i v ahnh dangsa n pham . H auhetcacloai jambon eu c bo v sung ngtrong quatrnh tam p.

Hnh 4.13 : Jambon ng Westphalian jambon: Jambon kieu c, giong Prosciutto, c xong nh khoioi khi conc pvitra ijuniper berry.

Hnh 4.14: Jambon Westphalian

5. QUY TRNH CHE BIEN MOT SO LOAI JAMBON: 5.1. Quy trnh tong quat san xuat cac loai Jambon: 5.1.1. Nguyen lieu la tht ui (nguyen chiec):

T ht uinong

T rp hon gm a t

C atloc tht

P helieu

Tam p

Gia v

Tam p

Massage

Massage

U chn

U chn

X ong

K hoi

X on gkh o i

L amnguoi

L amnguoi

Bao go i Westphalian Ham

Bao b

Country Ham

Prosciutto Ham

Hickory Ham

Honey Ham

Sugar Ham

5.1.2. Nguyen lieu tht heo manh:

Tht heo m anh

Gia v

Tam p Nha tron o, L amchn

Bao nho i

N hoi X ongk h o i L amnguoi

B a oqu a n

Jambon da bao

: sectioned and formed ham hoacchunked and formed ham

5.2. Jambon truyen thong: (Jambon muoi khoVirginar US) 5.2.1. Nguyen lieu:

u iheo (nguyenchiec)

Hnh 5.1:Jambon Virginia

5.2.2. Quy trnh che bien:

T ht uinong

T rphongm a t Gia v p m uoi gia v , Ngamn c,r a U chn la n1 X ongk h o i Bao b Bao go i

U chn la n2 B a oqu a n

Sanpham

Thuyetminh quy trnh: a) Trm atnguyenlieu: nguyen lieu c trm at 40oF trckhi c a v aochebien. M uoiJam bo : n H amlng m uoiphu thuocvaoy thch cu angitieu dung. Thngth thanhphangia v ch gom uoi,oikhi c o nc o them m ng.Cho m oi100 lbs tht ti ta dung 8 pounds m uoi 2 pound ng 2 ounces saltpeter

Chia honhp naythanh2 phan bang nhau. P han th nhat c pva Jambon trong ngay th nhat, phan th2 c pvao jambon sau 7 ngay. C o xatphan gia v v ao tht jambon ti. T oanbogia v bao p h u c a da v a m nhng c h c o m otphanc hapthu

Hnh 5.2: Giai oan muoiJambon truyenthong Thngth vaothang 12 hang nam la thiiem thch hp nhat e ngidan bang Virginia bataum uoijambon o Trong suotquatrnh m uoijambon c gi nhieto36 40 F b) N g a mn cv a r a: Sau ket thucgiai oan pm uoi,jambon c em ngam trong be cha n clanh trong vong1h. Q uatrnh n a y se h o tan hau he tnhngchatgia v khong c hap thu con a bam tren be m atjambon va ch u an b cho qu atrnh xongkhoi.Sau khi ngam,jambon muoi c lamkhobangm otcaico cng c) U chn la n1 - C anbangm uoi(cure equalization) o Sau khi c ra,jambon a c m uoic baoquan nhiet o 50 60 F trong vong14 ngaye m uoic tham eu vajambon. Jambon b co lai khoang8 10% trong suotquatrnh m u o iv a u . d) Xongkho: i Virginia, hau hetjambon c xong khoie quatrnh lam khoc nhanh hn v a tang them m uiv cho san pham . Jambon Smithfield c xong khoitrong m ot thigian o d a i nhiet o thap (khoang 90 F). G o t n h n g cay th an g o th thngc dunge tao k h o i.P h o b ie n n hat la cay Hickory, o ikhi cungla m o tva iloai g o kh a c nh: go cay tao, m an, ao,so i,thch, soihoac cherry G o thong, van sam, tuyet tungvanhieu loai g o la kim khacth khongc dunge tao k hoiv nha thongv a nhngloai nha khactao ra v angcho sa npham. o L achayam vatao ra khoi.Nhie t o trong nhaxong hoinen c gidi90 F. Jambon treo trong nhaxong k hoivak hongc cham vaonhau. Jambon c xongkhoi cho enkhi c h u ngc om a uh a t d ev a ma unaygic trong v o n gt 1 3 ngay. Loai jambon khongkhoi ongNam Virginia th c o the aten khoilng 100lbs .Sau khi muoixong Jambon c o thec tronvinhngloai gia v k hacnh : 2 pounds tieuen 1 quart m atng 1 pound ngnau 1 ounce saltpeter e) Bao go i: Sanpham Jambon e ieu kien thng se b cacloai con trungtan cong. Do o chungc bao g o iv aotrong nhnggoigiay,cotday au v aboc b en ng oaim otlpva i boc. Sanphamsau khi c bao goic treo nhngni thoangmat.

Hnh 5.7: Bao g o i Jambon truyenthong

f) U chn la n2 Thigian u chnh: 45 180 ngay o N hieto:75 95 F oam :55 65% Thigian u chn chnh la giai oan giupcho m uiv sanpham phattrien. ieu nay giongnh qu atrnh u chn ru vang v a p h o mai. Ngita dungquat huteieu ch nhhamlng am ,nganchannam m ocphattrien v ang anch anqu atrnh khosanpham .Q uatrnh ieuhoakhongkh laca nth ie ttrong suot 7 10 ngayautien,e lamkhobem atsanpham .K hoilng sanpham co th e gia m8 12%.

Hnh 5.4: U chn Jambon

g) B a oquan: 0 B aoquansanpham trong khoangnhiet o 0 4 C.

5.3. Jambon xong khoi: 5.3.1. Nguyen lieu: T h t u i alo cxng

Hnh 5.5: jambon xongkhoi 5.3.2. Quy trnh con gngh e chung:

T ht uinong

T rphongm a t C atloc tht P helieu

Gia v

Xamm uoi gia v ,

p, massage Bao nho i

N hoi

K hoi

Say,xongkhoi, sa y

L amnguoi X a tla t Bao b Bao go i

B a oqu a n

S anpham

Thuyetminh quy trnh: a) T r m a ttht: Muc ch: giuptht traiqua giai oan co cng.T ht uinongsau khi gietm oang giai oan trcco cng,neu em vaoche bien sanpham ngay se la m cho sanpham khong on nh ve hnh dang va kch thc.Tht a traiqua giai oan co cngse khong thay oi ve hnh dang v a kch thc.M atkhactht sau giai oan co cngm em m ai, m uiv thm ngon. Cachthc hien: Tht c treo trencacgiantreo nh va oca cm o cinox. o T r trong phongm atc on h ie t o 0 4 C, o am 80 85% trong thigian 24h.

Hnh 5.68: P hongtrm attht

b) Catloc tht: tng t nh Jambon muoi Muc ch: Tang ham lng m oc, g iam toi a lng m o m va cacsan pham khong can thiet (m ang lien ket, bao c, hach bach huyet) en mccho phep m oisuctht. Q ua trnh nay nham lam cho cac m ieng tht co thanh phan ong nhat thuan li cho viec ket dnh sau nay. Thc hien: Q ua trnh c thc hien nhanh chong trong phong chuan b co nhiet o 10 o 15 C Tht c cong nhan dungdao sac cat loc het cacm o m thay c, hach bach huyet,hach tnh mach T ht vun, m o m ra c a i capongechebiensanpham khac. loc c) X a m m u o iv a pgia v: tng t nh Jambon muoi Muc ch: T hem cac m uoi va cac thanh phan kho khac va trong tht nham tac dung tang hng, v, cacloai m au,cacchat tang kha nang ket dnh tht va nc.N goai ra, cac thanhphanc cho v a oc u n gc ota cdung baoquan. Thc hien: o Thc hientrong phongsanxuatJambon c o n h ie t o 5 C d) N h oibao boc Fibrous: Muc ch: Tht c nenchattrong bao b o c n e n c o o lie n k e tg i ac a ck h o ith t to thn. C ota cdung tao thanhkhoic bao boc nen dexatlat,baoquan. Thc hien: o T ai nhieto10 C Tht c cho vaom aynhoisau o c cho va oca cbao boc (c gheom m ot o auv ang am trong ncnong85 C)

 C atkhuctht (ac bao boc) c bamghep m au co nlai vaattren ca ck e inox chuanb a vaophongxongkhoi. e) S a y,xo n gk h o i, y: sa Muc ch: Nangcao nhietocu asanpha m etieu dietvi sinh vat, ca c o cto sinh hoc (neu co),vohoat enzyme c o trong tht. C acthanhphan trong khoi,m uoivas ta c b tn cc o ta c d ung tieu d ietva c h chevi sinh vattrenbem attht nham keo thigian baoquantht. dai Tao cho sanpham co m a uv a nhngm uihng, v actrng. Thc hien: o Thc hien phonglamchn nhieto20 30 C Sau o tht uic a vao phong xong khoiong kn v a thc hien theo quy trnh t ong: o Saytrong 30 v itphong = 65 C, o am W = 35 40% o X ongkhoitrong 55 v itphong = 70 C, o am W = 35 40%. o o S ayv itphong = 78 C, o am W = 35 40% enkhi tta m = 70 C T oanboquatrnh thc hientrong 10h. 0 Khi quatrnh ngng,congnhankiem tra nhietotam (70 C). N eucha at th x ly tie p tu c e n khi at yeucau. Sanpham c e nguoim otphantrckhi em ra ngoai. f) L a mnguoi: Muc ch: ha nhietosanpham ra khoivunghoat ong tihan cuavi khuan (consot sau thigian xo n gk h o ivasay) Thc hien: C ackechasanpham c a ra ngoaiphongxong khoivalam nguoi nhiet o okhongkh 20 30 C khoang15 o Sau osa np ham c cho vaophongbaoquanlanh 0 4 C e ha nhiet otiep v ach u n g c b a oq u an o t nhat24h trckhi s dung. g) X a tla t: Muc ch: san pham c cat latnham phan chia th a n h ca c la tco khoi lng bang nhau nham thuan tien cho v iec o ngg o iv a thuan tien cho v ie cs dung cuangitieudung. Thc hien: o Thc hientrong phongc o n h ie t o 5 C San pham c cong nhan dung m ay xa t la t th a n h c la t ca m o n gc o o d a yb a n g nhau. C a cla tm o ngeu c canlai. h) Bao g o ic h a nkhong: Muc ch: Tao cho sa np h am co m o tl pbaove tranhs anhhngcuam oitrng:vi sinh v at, o am . Tao ieu kien thuan li cho viec phan phoisan pham rong rai san pham en tay ngitieu dung.ong th itao cho san pham m otm au m a hap dan va cung cap thong tin canthietcho vesanpham cho ngitieudung.

Thc hien:

 Thc hientrong phongc o n h ie t o 5 C C atlatsa np h am c x ep ngay ngantrong bao C acbao b acosa np h am c cho v aotrong m ayonggoichank hongethc hienhutchankhongv ia psu at-0.01Mpa trong 23s v a h a nkn miengtrong 3s i) B a oq u a nlanh: Muc ch: nham han che hoat ong va s phattrien cuavi sinh vat tranh s h hong cu asa npham Thc hien Cacsanpham ac bao goic chatrong ca ckhay nha vaa vao : o tr phongm at nhieto0 4 C, W = 80 85% trckhi phanphoi

Hnh 5.7: Phongbaoquansan pham 5.4. Jambon da bao: (Jambon da boa Vissan) 5.4.1. Phan loai: Jambon Choix: nong o dung d ch la:30% Tari P27 4,5% Muoitinh 8,25% Flanogen 2,2% Dextrose 2,75% Taroma ham 1,5% B otngot 0,87% Vitamin C 0,22% N cv a av ay 79,71% Jabon Standard: nong o dung d ch x am la:40% Tari P27 4,5% Muoitinh 6,2% Flanogen 1,75% Dextrose 2,2% Taroma ham 1,2% B otngot 0,7% Vitamin C 0,175% N cv a av ay 84,48% Loai Jambon naygangiongviloai Jambon Choix ch khac nong o dung dch xam va c o da bao boc dientch 4 canh cuakhoiJambon. Jambon da bao: nong o dung d ch xam la :40%, loai Jambon n a yc o th a n hp h a n giong nh Jambon Standard ch k h a cla cho th em to iv atieu en nong o khoang0,6% v a c o them da bao eu cad ien tch 4 canh cuakhoiJambon v ikhoilng da khoang12%.

5.4.2. Qui trnh san xuat:

Heo m anh

Pha lo c

X amdung dch

N cm uoi0 C

Danm em

V o bao Cryovac

L amchn

nh hnh

L amlanh

X a tla t

o n gg o ihu tch a nkhong

B a oq u a n

S a npham

Thuyetminh quy trnh:

a) Pha lo c(chuanb cat) N ham at c o san chac giaphan tren va phan ng oai cuasu ctht, l pm om lien k et trong lptht can c lang tachra cang nhieu cang tot (loai cacm o m ,gan, xng sun, u bach huyet). M olien ket bao phutren be m at bap tht n phaim thong ra khi catqua no,lam cua tang kha nang trch ly protein cua tht.C othe dung m ay ca t tht, m ay lam m em hay m ay eptht. M u c ch la la m ta n g k h a n a n g k ie n k e tc u aprotein trch ly. b) Xamdung dch: Phng phap p tam tht c dung trong san xuat nham a m uoi vao tht bang phng phap phun t ong (phun p v im ot m a y bm phun) nham muc ch c a i thien m a uv am u iv. * Y e uca uk y thuat: Dung dch m uoixam vaotht vic a nong o: 30%, 40%, 50% ngha la c 100kg tht c th lng dung dch muoixamvaolanlt l a 30, 40, 50kg. M ucbm phun ncm uoicho tat ca m oi loai tht cat latcan c gicang on nh cang tot,ngha la k ho ng nen k hac b iet q u al n.Qua caccuocthnghiem la m c mm thc te thay oik ha ln.M ottrong nhngnguyen nhan la th ie t b bm phun c o th e thay oi qu a trnh che bien(tthay o ito c o trong ongvanchuyen, a p suatn cm u oi thay o i...). Do o,th nh thoang phaikiem tra trong lng e kiem soatm cbm phun a cho. A psuat bm phun nen trong khoang12 bar nham tranhbatc tonhai naocho cau tructhou tht. 0 Sau khi pha ncm uoiphaie trctrong phonglanh(0 2 C) hoacta dungthem nc 0 ava y en hiet o dung dch at 0 2 C . N hngieucanlu y trong quatrnh xam: Kim b nghet trong quatrnh x a m la th t b dnh vaoau kim. H au q u acu av iec nayla dung dch xam a vaotht khong phan phoiong eu lam anhhngen chatlng san pham. N hiet odung dch trckhi xam phaiambaonh a qui nh e ambaos lien ket gianguyenlieuv a dung dch xamla to tnhat. Chng trnh v e ch e o xam phaic kiem nghiem k trckhi caiat.T hngta gap hai trnghp sau: o K hoilng m ieng tht lnhn khoilng mong muonth ta phaie tht raotrong m ot m otluchoac phaiep e lay n c.V iec nay se lam cho tien trnh cham lai, c cau tht b anhhng,m otphanprotein tan trong tht b that thoatlamgiamchatlng sanpham. o K hoi lng mieng tht nh o hn nhieu so v ikhoi lng mong muon th ta phai xam them m otlan nae at c khoilng nh yeu cau.Qui trnh naylam khoilng dung d ch xam pham b okhongeu trenm ieng tht vaa nhh n gen ch atlng sanpham. c) D anm em : Muc ch cu aqu atrnh: B aoamcho dung dch tham pc phan phoieu hn trong m oim ieng tht, nho m aqu atrnh pgia v at c hieusuatcao nhattheo yeucau. Q uatrnh dan mem tht c thc hien trong m otthigian d a ila m cho k et cau cuaca c si c b p hav ,tao ieukienthuanli cho qu atrnh vaokhuontieptheo.

 Q uatrnh n a y g iu p ta n g ty le sa c to nitro hoalam cho ma u ep hn. N hmassage ca c ta cnhan pnitric va n h at la ca cch at la m day m au c lan to a to thn trong mieng tht nenm ausacmiengtht c euhn. Q uatrnh nhao tron giuptrch ly protein trong m ieng tht roihoatan v idung dch xam ngay trong c a clo kim, lam tien e cho chatketdnh sau n a y .N h co ch at k e t dnh n aym a ca c m o c se k et lien lai v inhau khi c ong tu do qu a trnh nau, k et qu la la t sa n phamsau nayselieneu,k ho ngn t ne,h ongc o h o clo . k d) X ly da (n e uco ): Da sau khi c ra sach th c em tao hnh bang cach dungdao cat theo m otmau a co sa n .T iep e n la em ngam dung dch hon hp : m uoinau 2%, Tari L96 0,5%. Muc ch cu aqu atrnh la g iu p da trang. C uoicungla n g a m v idung dch mau2% m ausunset yellow(neu cansanxuatJambon da bao mau). e) V o k h u o n n h hnh: Tht sau khi c lam mem,c cho v ao bao PE(bao Cryovac), hutchan khong roi cho vaokhuon bang inox, m oikhuon 5,5kg hoac 3kg. K ha nayco m u c ch la n h hnh u cho sanpham . V iec nayratquan trong v no a nhh ng trc tiep en g iatr ca m quan cho sanpham.Vthecongnhanlamviec k h au na yo ih o ip h a ico nh ieu kinh nghiemtrong congviec. f) L a mchn: Sau khi cho vaokhuonth Jambon c mang i nau. Sanphamc em i nauqua ba giai oan : 0 Giai oan au : thigian : 1h v inhietocu aphongla 60 C. 0 Giai oan hai: thigian : 1h vinhietocuaphongl a 66 C. 0 Giai oan ba: thigian : 5h v inh iet o cu ap ho ng la 76 C v anh iet o tam sa n 0 phamla 70 C. g) Lamlanh : Sau khi sanpham c lay ra k h o ilo th no c lam m att nhien ngoai khong kh, sau khi san pham nguoi th no c a vao phong lanh.V ieclam lanh anh hng en: hao hut trong quatrnh nau,vi khuanv a c a d a n gv ec u ala tJambon. h) C a tla t: Jambon sau khi lam lanh, d tr trong phonglanh, khi nao can b a n sa n pham cat la t m i em ra cat.Jambon c cat bang dao ca t a v o tru n g .Trong qu atrnh nay,sanpham rat de nhiem khuan m oitrngxung quanh, dung cu cat, tay cuacongnhan lam viec, do o tatca phaic vokhuan that k. Sanpham cat latxong v o bao PE v a c e p hu tchan khongngay. i) o n gg o i: H ut chan khong sao cho la t Jambon trong bao khong b bot kh. Trong ieu kien chan k honganhhnglnenm ausac,camquan v a o a m c u asa npham. j) B a oquan: 0 0 B aoquansanpham trong khoangnhiet o 0 C 4 C.

5.5. San pham hien nay: 5.5.1. Mot vai san pham

Jambon Viet Nam:

Viet Nam, Jambon khong phaila motloai thc pham quan trong va khong the thieu c nh ca c nc phng Tay. Do o th trng Jambon cong nghiep Viet Nam cha phat trien lam . C ac san pham Jambon c bay ban hien nay ch u y eu la ca c sa n pham Jambon c sanxuatth u cong.Hien c h c o 2 congty Viet Nam sanxuat Jambon quy m ocongnghiepla: Vissan: (Vissan Import Export Corporation) G iithieuve congty: L n h v c ho at on g :sa nxu atvakinh doanh tht gia su cti so n g ,o n glanh vacacm athangthc pham che bientht vicongsuat30,000 ta n/n am aheo giong,heo hau v b, heo thng pham,heo th t v ath ca ngia su c D aychuyensanxuattht chebiencao cap:xuc xch, jambon, tht xongkhoivicongsuat8,000 tan/ca/nam Sanpha : c o 3 sanpham Jambon chnh m Jambon xongkho thanhphangomco :tht ba roi, muoi,nitrit, ru trang, i: hng tht, nutral SO5 (Phap)

Hnh 5.8: Jambon xongkhoiVissan Jambon da bao: N ac uiheo, nc,m uoinitrit, ng,botngot (E621), carrageenan, polyphosphat P2O5 (E450), m uikhoi,hng Jambon, Acid ascorbic (E300)

Hnh 5.9: Jambon da bao Vissan Jambon m uoi

Hnh 5.10: Jambon m uoiVissan (Jambo Choix v a Jambon Standard) V ietHng: (Congty TNHH Sanxua tTM VietHng) G iithieuve congty: L nh vc hoat ong:chebienthc pham ,vicacsanpham chnh nh: Nem chua, chalua, chaque,chathu,jambon, x u cxch, p ate Quy m o doanh nghiep:va S n e tv edoanh nghiep:VietHng la m o tdoanhnghiep t nhanc thanhlapvaonam 1994. Sanpham cuacongty hiennay a chongtrenth trng,cac sa np h am n a y av aang c cackhachhanglntieuthu: sieuth ln,nhahang,quan an

 S a np h a m:

Hnh 5.11: Jambon da bao VietHng 5.5.2. Mot vai san pham Jambon tren the gii cua

nhng nha cung cap hang au Tyson INC:

G iithieuchung ve c o n gty:

Quy m o cong la n h a cung capsanpham protein h a n g a u th e g i i,la m ot ty: trong nhngthng hieuc nhieungitieudungtrenthegiibieten N hngsanpham chnh: l a nhngsanpham c t b o ,g a ,heo Doanh thu: Doanh thu nam2003 : $24.5 t y S o lng sanpham trung bnh m oituan G a Bo Heo G a Bo Heo . : 40.3 trieucon :198,414 trieucon :344,308 trieucon : 52 : 12 :8

N ham aychebien:

T hc pham anlien: 36

Sanpha Jambon: m Pit Jambons Sanpham nguyenui C oca cchatphu gia, c oth e du ngtrong tiecbuffet hay trong ca cb aannhe. a c x on gkh o iv an auchn D-Shaped Carving v a Slicing Jambon Dang Carving Dang nguyenu ihay c catlat c nauvinctraicayegiam hamam v a hamlng chatran Carve n Slice c bosung n c eg i am ,m u iv v ak etcautrong qu a trnh gia n hietv adi chuyen. X ongkhoihoacnauchn Round v a Buffet Slicing Jambon C onhieu m uiv kha cnhau D ungvibanhm X ongkhoihoacnauchn C o b o sung them nchoackhong 4 x 6 Shaving Jambon Hnh ch nhat D ungvibanhm a c ie mv a thanhphan dinh d ng: Bang: ac ie m v ath an hp h andinh dng M aso sa n pham T en v a aciem sa npham K hoi lng bao b K hoi S o Cal. ChatChol. Natri Carb. Prot. lng loai (kcal) beo (mg) (mg) (g) (g) sa n (g) pham (lb.)

Smoked Pit Carving Hams 3123 Pit Ham, water added Pit Ham, water 1/14 to 14 to 19 19 lb. 2/14 to 28 to 38 2 90 5.0 25 630 1 9

103125

90

5.0

25 630

Chng 2 : Cong nghe che bien mot vai loai Jambon added 3145 Pit Ham, mini, water added Honey & Brown Sugar Pit Ham, water added 19 lb. 3/9 to 27 to 33 11 lb. 1/14 to 14 to 19 19 lb. 2 70 3.0 25 550 1 9

3139

90

5.0

25 590

D-Shaped Carving and Slicing Hams 103211 Premium Ham, natural juices Carve-n-Slice Ham, water added 2/8 to 16 to 19 9 lb. 2/9 to 18 to 20 10 lb. 2 80 3.5 30 560 1 10

3233

80

3.5

30 590

10

Smoked Buffet-Style Slicing Hams 54266 Buffet-Style Slicing Ham, lean, water added Buffet-Style Slicing Ham, extra-lean, small diameter, water added Buffet-Style Slicing Ham, water added 2/10 to 20 to 24 12 lb. 2 60 2.0 25 650 1 9

54260

2/8 to 16 to 19 9 lb.

60

2.0

25 650

3126

2/10 to 20 to 24 12 lb.

80

4.0

30 660

Smoked Round Slicing Hams 3127 Round Slicing Ham, water added Honey Cured Ham, whole, water added 2/10 to 20 to 24 12 lb. 2/12 to 24 to 28 14 lb. 2 80 4.0 30 660 1 9

45206

70

2.0

25 660

71166

Virginia Brand Ham, 2/12 to 24 to 26

70

2.5

25 640

Sinh vien : Cao Ba Trnh Huynh Ngoc Uyen Thai Khiet Vi 48

Chng 2 : Cong nghe che bien mot vai loai Jambon water added 13 lb.

Smoked Round and Buffet-Style Slicing Hams 10000 Round Slicing Ham, 32%, ham and water product Round Slicing Ham, 27%, ham and water product 2/14 to 28 to 34 17 lb. 2 60 2.5 25 660 1 7

10033

2/14 to 28 to 38 19 lb.

80

4.0

30 640

10068

Buffet-Style Slicing 2/10 to 20 to 24 Ham, 32%, ham and 12 lb. water product Buffet-Style Slicing Ham, water and carrageenan 2/10 to 20 to 24 12 lb.

60

2.5

25 600

120068

60

3.0

20 580

Cooked 4 x 6 Shaving Hams 71338 Cooked 4 x 6 2/15 lb. Shaving Ham, water added Cooked 4 x 6 Shaving Ham, 35%, ham and water product 2/15 lb. 30 2 70 2.5 30 650 1 9

71459

30

70

3.0

20 710

Sinh vien : Cao Ba Trnh Huynh Ngoc Uyen Thai Khiet Vi 49

Chng 2 : Cong nghe che bien mot vai loai Jambon

KET LUAN
San pham jambon the gii rat a dang va co xu hng ngay cang phat trien thong dung hn Viet Nam vi s xuat hien cac cong ty san xuat jambon (ngoai Vissan). Viec au t phat trien jambon noi rieng va cac nganh cong nghiep che bien cac san pham t nong nghiep la can thiet. Chnh thi gian bao quan cung nh mc o a dang san pham thuc ay tieu dung va khong gay ap lc tieu thu va lam cho kinh te ngay cang phat trien.

Chng 2 : Cong nghe che bien mot vai loai Jambon Sinh vien : Cao Ba Trnh Huynh Ngoc Uyen Thai Khiet Vi 50

TAI LIEU THAM KHAO

[1] Paul P. Graham, Extension Specialist, Department of Food Science and Technology, Virginia Tech; N. G. Marriott, Extension Specialist, Department of Food Science and Technology, Virginia Tech; R. F. Kelly, Retired Professor, Department of Food Science and Technology, Virginia Tech, DRY-CURING VIRGINIA STYLE HAM, Publication Number 458-223, August, 1998 [2] Homel Food, HAM PRODUCT, internet [3]Broadland Hams, ONLINE CATALOGUE, Internet

51