Development of technology of crude smoked sausage

Annotation
The theme ofcourse work is “Development of the technological process of dry smoked sausage.”In the course worktechnology of dry sausage, patent and analyticalreviews are presented. The necessary raw materials for production of this type of sausage, as well as the production line are described.The formula and calculatedmaterial balance are shown. The Corse work carried out at 40 pages,includes 10table, 2 charts and 5 figures.

Contents
Introduction
Normative references
Definitions, abbreviations
1.Analitical part
2.Tehnologicalpart
2.1 Characteristics ofsausages
2.2 Characteristicsof raw and auxiliary materials
2.3 Methodsof production of sausage
3. Technologyof production of dry sausage enzymatic
3.1 Technological chart ofdry fermented sausage.
3.2 Technological line for crude smokedsausage production
3.3 Technology introductions of proteinof software 500Е
3.4 Grocery calculation dry enzymaticsausages
4 Requirementsfor the finished product.
4.1 Requirementsfor quality sausage
4.2 Faultsand defects ofsausages
5 Packaging,labeling, storage and transportation ofmeat products
6 Technochemical control
7. Equipment
8 Safety
Conclusion… Appendix A

Normativereferences
Incoursework reference on follow documents are used:
GOST9958-81 Meats and meat products. Methods of bacteriological analysis
GOST9957-73 Sausage and pork products, lamb and beef. Methods for determination ofsodium chloride
GOST9792-73 Sausage and pork products, mutton, beef and other kinds of slaughteredanimals and birds. Acceptance rules and sampling methods
GOST16290-86 sausages cooked and smoked. Specifications
GOST53587-2009 Cooked sausage made of horse meat.
GOST16131-86 crude smoked sausages. Specifications
GOST12600-67 smoked sausages supplied for export.
GOST16351-86 smoked sausages.
GOST53591-2009 smoked sausages made of horse meat.
GOST23231-90 sausages and cooked meat products. Method of determining the residualactivity of acid phosphatase
GOST23670-79 Cooked sausage, hot dogs and sausages, meat loaves.
GOST52479-2005 Sausages cooked meat for baby food. General specifications
GOST52196-2003 Sausages cooked. Specifications
GOST23231-90 sausages and cooked meat products. Method of determining the residualactivity of acid phosphatase
GOST16351-86 smoked sausages
GOST12297-66 Canned meat. Sausage Stuffing amateur.

Reduction
In this work reductionswere used
Etc– et cetera
Fig- figure
Min- minute
Mm- millimeter
m/ sec – meter in second
cm- centimeter
/>C– Degrees Celsius
Kg- kilogram
%- percent
G– gram

Terms
Inthis cores work follow terms are given:
Chilledmeat is subjected to special thermal treatment in the cooling chamber, is agood raw material for production of sausage.
Sausageproduct from the sausage meat in the shell, cooked until ready to use.
Frozenmeat — meat is subjected to freezing and thawing requires, is ice cream.
Smokedsausages — are the products in the shells, made of minced meat, bacon, salt,spices, and subjected to the draft, smoked and dried.
Cognac- the alcoholic beverage with a special flavor and taste, made from ethylalcohol, long-aged in oak barrels, and sugar syrup.
Draughtsausage — sausage sticks to extract heat treatment in limbo for a fixed timefor the seal meat maturation and drying of the shell.
Dryingof sausages — removal of moisture from the sausage at certain parameters of airto give them strength during storage.
Mincedmeat — meat, shredded on top with a hole diameter of the lattices 2-5mm.
Meatis multicomponent type of raw material is represented combination of muscle,fat, connective and bone tissue (or without its).
Clearingof carcasses. Sanitary- veterinary brand, blood coagulum, blood stains anddiaphragm are cut from carcasses and half-carcasses.Pollutions areremoved by humidifying cloth. Hair is burned by blowlamp.
Butchering.Carcasses and half-carcasses are divided on anatomic parts: shoulder, hock,thorax, coupling part and neck. Butchering is carried out on pendant ways,hangers or tables. Fat is removed at pork.
Chisellingis separation meat from bones.
Trimming.At trimming of beef andmutton byknife tendons, cartilage, large blood vessels, nerve plexuses, connective-fibermat, subcutaneous fatand large accumulations of intramuscular fat are removed. At pork intramuscularfat is not removed.
Cutting.Meat is cut on pieces by mass 50-70g and at packing into large tares is cuttill 200 g. For cutting meat 2 consistently mounted disk meat cutters are used:first meat cutter cuts meat on strips, second — strip on pieces.

Introduction
Expansionof assortment on the basis of rational use of raw materials — is today the maintask of industrial activity of any sausage shop.
Nowcertain lifting meat conversion the industries including sausage manufacture,that develop in several directions is observed:
1.Use of new kinds of raw materials and food additives;
2.Expansion of assortment of production;
3.Development of the new equipment and technologies [1].
Meatand meat products are one of the major components of a food of the person, itis a source of proteins and the vitamins necessary for normal development of anorganism. At a long absence in a diet of meat and meat products, other sourcesof animal protein albuminous insufficiency which negatively influences healthcan develop: function кроветворенияis broken, the exchange of fats and vitamins, decreases resistibility toinfectious and простуднымto diseases. Meat is one of the basic sources of animal fats in a food of theperson. Sausage products and smoked products occupy the big relative density ina population food, and their manufacture is one of the major in the meatindustry.
Due toenvironmental degradation, increasing stress on human rights and otherunfavorable factors, the importance now is the problem of improving thequality, safety and medical-preventive properties of meat products.
One ofthe main choice of food additives and ingredients that are included in theformulations of meat products is the use of substances of natural origin,affecting not only the functional and technological properties of rawmaterials, but high biological and physiological activity in humans. Theintroduction of dietary fiber in foods reduces the risk of diseases such asdiverticulosis, colon cancer, obesity, diabetes, cardiovascular disease,thrombosis, and the maintenance of normal intestinal micro flora can beachieved through the use of substances that stimulate the development of bifidbacteria in the human gut. In recent years, have been widely used natural foodnatural food colors.
Inour country the set of names of sausage products of following kinds isdeveloped: stuffed, boiled sausages, sausages, sausages, meat corn, ливерные,blood sausages, pastes, jellies, semi-smoked, boiled-smoked, crude smoked and crude driedsausages. These are products on the basis of mincemeat with salt, spices andadditives, in a cover or without it and subjected to thermal processing toreadiness for the use. Distinctions between them are caused by a kind andproperties of raw materials, a structure compounding, character and features ofthe technological processing, specific external properties and productstructure. Thus in most cases, major importance properties of raw materialshave.
Crudesmoked sausages are products in the covers, prepared of mincemeat, the saltedpork fat, salt, spices and subjected a deposit, to smoking and drying. Thesesausages the most proof at storage Preparation for the use in food is carriedout at the expense of a long fermentation of meat at all stages of manufactureof sausages. These sausages differ a dense consistence, pleasant aroma andsharp saltish taste. Thanks to considerable dehydration they can be stored longtime. By manufacture crude smoked sausages great attention give to quality ofraw materials, careful trimming meat as sausages do not subject to thermalprocessing. The attention to age of an animal, carefulness of cooling, a parityof beef and pork, especially pork fat as its excessive quantity makes adverseimpact on connecting ability of forcemeat is paid.
Sausageproducts should be, certainly good-quality. And unsuitable for the use in foodproducts – with obvious signs not fresh forcemeat or rancid of fat, aproduct in which harmful microorganisms or larvae of insects, and alsoextraneous, hazardous to health inclusions (slices of glass, metal etc. arefound out) are substandard and containing nitrites in the quantity exceedingestablished norms. In the presence of some defects it is not authorised to letout in a trading network and suitable in food sausage products. The defectsreducing food value concern their number (extraneous smack and a smell) andstorages influencing duration (the big emptiness in the forcemeat, the burstcover, strongly deformed and broken long loafs)
Iwill stop on a method of introduction of protein «PP500Е»in сырокопченыеsausages. Using correct technology it is possible to improve profitability ofmanufacture, raising exits at simultaneous decrease in expenses, and also toachieve favorable influence on a structure of a ready product, improvinglinkage between fat and meat particles at protein application «Purin500Е».

1Analytical part
Themodern word «sausage» (sausage) comes from the Latin word«salsus», which means salty. Probably, in ancient times, this termhas a broader meaning to mean not only hot dogs and sausages in our submission,but all the salty, or just canned meat. Then it was not possible to keep themeat cold, and cooking sausages (cooked and smoked), it was a good way to saveit.
Centurieswent by, and people are more and more perfected the process of making sausage.So, depending on the geographic location in different parts of the world thereare various recipes of sausage, which is best, suited for a particular climate.For the cool regions of northern Europe, where the raw meat can be stored for along time without special cooling, has been more suitable raw sausage. In orderto keep the meat in the warmer months, smoking was used. Probably, and therewere summer sausage.
Startof production of sausages can be attributed to the Middle Ages, when they beganmanufacturing in central Europe (Germany).
Overtime, sausages are one of the main types of meat products produced inKazakhstan and by 1990, production totaled 3.4 million tons. Transition tomarket relations has led to a sharp reduction in their production, dueprimarily to increased prices for meat and change the demand. In 1993,production of sausage products in Kazakhstan fell by 17%. According to theforecasts will decrease the level of meat sales in its pure form. Will increaseproduction of semi-finished products: frankfurters, sausages for diet andinfant nutrition, long-term storage of sausages: smoked, boiled-smoked, smoked,while reducing the production of cooked sausage [2].
Sausagesare popular among consumers due to their high quality and nutritional value. Developmentof new kinds of raw materials, primarily due to the use eat soy protein (flour,concentrate, isolate), playing the role of emulators and stabilizers meat,improving its structure and replaced by an equivalent portion of meat. In addition, soy proteins have a positive effect onhuman health, reducing the risk of cardiovascular disease and cancer morbidity,increase body resistance [3].
Inaddition to supplements, replacements of animal protein increasing applicationin meat products finds the use of biologically active substances. According toBogatyrev [4], using of dietary supplements, is a concentrate of natural oridentical to natural substances. The most commonly used supplements of egg,milk and soy proteins, polyunsaturated fatty acids, phospholipids, and vitamins.The application, which is an effective form of prevention and comprehensivetreatment of common chronic diseases — obesity, atherosclerosis, bad quality,immunodeficient states.
Anotherpromising direction — the creation and use for the production of meat productsof biologically active substances on the basis of metabolic products ofmicroorganisms. Such preparations for the Roubaix-pulp known as the starterculture and are widely used in sausage production. For use in the meatindustry, a new bacterial preparation of PB-MP, the current basis of which islactic acid bacteria. He has high acidifying ability and produces large amountof carbonyl and four carbon compounds that can create distinctive taste andaroma of meat product, has antibiotic activity against coliform. The presenceof denitrifying microorganisms in the product leads to the formation of therequired number of nitrozopigments stabilizing the color of meat products,while dry sausage ripening period be reduced to 17-19 days. [5].
Oneof the urgent problems of sausage production is to increase the shelf life ofsausages. To this end, stuffing the addition of specially designed substances — preservatives, representing the original composition of the mixture ofdifferent food acids that may be used in the meat industry. They inhibit thegrowth of undesirable microorganisms with respect to, prevent the formation oftoxins and are easy to use [6].
Anotherdirection of extending the shelf life sausages is to develop new packagingtechnologies that enable more reliable than the traditional, to protectfinished products from the change in organoleptic properties, moisture loss andbacterial spoilage. In most data meet the requirements of multi-shrinkablepolyamide and polivinildihloridnye envelope to ensure preservation of qualityindicators-governmental sausages with snoring and allow con-dit sterilization[10].
Inrecent years there has been an active development of meat products for babyfood, recipes which should be tailored to the specific metabolic, physiologicaland biochemical processes of the child's body and include quantitativerestrictions on the nutritional content key elements of vitamins and minerals.The Co-utilization of high quality raw meat in combination with the componentsof plant and dairy origin and edible hull of providing high nutritive andbiological value of these sausages [7].
Furtherdevelopment of the sausage production will be associated with technical andtechnological re-equipment of enterprises, with the use of the latest. Mostforeign equipment and technology and their own know-how, enabling to produceproducts with high consumer qualities of the individual.
Formost successful businesses they need persistent advertising of its products,market expansion of its sales, opening branches in other regions, creating itsown network of shops. Significantly also adhere to theprinciple of modern marketing: notto defend from competitors and learn from them,to fight for the consumer, choosing the main tool to combat product quality .
Sausage,as well as other meat products, are the main source of protein,so their nutritional value should be defined as the total content ofprotein, and the number of essential proteins. The amount of fat should bewithin the limits under which improves the quality indicators of sausages(taste, texture), as excessively large amounts of fat affects the taste of theproducts and their digestibility. In compiling recipes sausages should also beconsidered content in the finished products of essential polyunsaturated fattyacids, macro-and micronutrients, vitamins and digestible bridge.
Inventionof boiled sausage object of the present invention is to improve product qualityby improving its taste and organoleptic properties and increase product yield.The problem is solved by the fact that in a certain mode of production ofcooked sausage. The essence of the product. Method differs in that the saltingof pig heads, drumsticks, or gubernaculums is carried out with a brineconcentration of 10% salt content and sodium nitrite was 0.075%.
Anotherdifference is that the main beef is prepared in a cutter with a ratio of porktrimmed bold, trimmed pork fat and soy protein hydrated 4,5:4,5:1,respectively, while in the stuffing added phosphate containing complex mixture of spices, salt, nitrite orcookbook in the amount of 2 kg and a solution of sodium nitrite in an amount of7.5 g per 100 kg of raw material and cuttering wire first by adding 50% ice ofthe total contributed amount until the meat temperature 10oC, then add theremaining 50% of the ice cutter until a temperature minced 5oC.
Thetechnical result in the implementation of the method is achieved due to thefact that when cooking ground meat used in certain ratios of all of thefollowing components: beef tendon removed bold, pork tendon removed fat and soyprotein hydrated. Clearly, in this case we use raw meat of better qualitycompared to the prototype. In this case, soy protein hydrated in almost equalin nutritional value and nutritional value of animal proteins, due to thepresence of essential amino acids, similar in composition to the amino acids ofhigh-quality animal proteins.
 Invented smoked sausage with use of a multifunctional additive(premix) with the following composition: essential oils and oleoresins ofaromatic plants, polysaccharides, ascorbic acid and or its salts and oreritrobovaya acid and or its salt, flavor enhancer and flavor glyukono delta-lactone. Additionally, in obtaining meat add 20-30% trimmed raw meat, as wellas hydrated vegetable protein. Invention provides a dry sausage on a fast tracktechnology through the use of multifunctional additive (premixes). The additiveallows you to control the ripening process raw sausages, accelerate them andget a quality finished product is 10-21 days with high organoleptic quality,color stability and long shelf life. (2168304, A23L1/317).
Multifunctionaladditive (premix) for the dry sausage is a complex multicomponent mixture ofspecially selected taste, aroma and functional ingredients (raw meat pHregulators, boosters maturation, etc.).
Knownfood additive for the production of dry sausage that contains wine and alcoholcomposition and carbohydrate components — glucose and maltodextrin at a certainratio of ingredients (RU 2115341 C 1, A 23 L 1 / 314, 07/20/1998).
Invention of boiled sausage with the addition of apple powder, which improvesthe organoleptic and physic-chemical quality of products and dietaryproperties, to improve the nutritional and biological value (a set of essentialamino acids, pectin and dietary fiber, carotene, vitamins and micro-and macro)production in increase the shelf life of cooked sausages, improving profitabilityand expanding the range of cooked meats, to create a product of health caredestination for competitive products, to obtain the product at cost price[9].

2Technological part
2.1Characteristics of sausages
Crudesmoked sausage is sometimes called solid smoked. Meat for smoked sausagesbefore filling the shell, as well as for cooked sausages, is not subjected tothermal treatment. After filling, the sausage shall be stored in a cool place7-10 days and then smoked at a temperature of 25-35 0C. Continuation of smokingsuch raw meat leads to a rather stiff sausage (which is why it is the secondtitle). After smoking, the obtained dried sausage sticks. For preparation ofdry sausage using premium grade beef, lean pork. Often add spices and wine(brandy). On the outer shell of sausages may appear a dry white patches of moldor salt, which is not a sign of depravity sausage. Crude smoked sausage producehigher and 1st grades.
Sausagespremium. These include the following items of sausage: pork, Soviet, sausage,Moskovskaya, Stolichnaya, Poland, Special, Sudzhuk, Neva, beef, Tambov, etc. Sausage,1st class is an amateur sausage. Crude smoked sausage consistently enjoyed gooddemand, and today there is a huge selling their choice, giving you the abilityto pick a product for every taste [10].
Forthe manufacture of sausages used the following materials: meat, fattymaterials, blood, eggs and egg products, flour products, mainly starch, proteinstabilizer, the ingredients for salting (salt, sugar, sodium nitrite, andsodium askarbinat), spices, onion, garlic, brandy and Madeira, sausage casings.Also used smoking drugs, and dressing and packing materials.
Themanufacturing process of each type of sausage has its own characteristics.However, operations training material for sausage production are common to mostsausages. Sort of meat based on the separation of meat trimmed of varietiesdepending on the content of connective and fatty tissue.

2.2Characteristics of raw and auxiliary materials
Rawmaterials used in sausage production. Meats produced from meat of all kinds oflivestock and poultry, processed offal 1st and 2nd category, protein-containingpreparations of animal or plant origin, animal and vegetable fats, eggs and eggproducts of wheat flour, starch, cereals [11].
Rawmeat. For the production of dry sausage using beef from adult cattle, pork,refrigerated and defrosted states, bacon spinal. The best raw material is themeat from the back and shoulder parts of carcasses of bulls aged 5-7 years andfrom the shoulder adult pigs (2-3 years). Chilled raw materials should be nomore than 2-3-day exposure, frozen — no more than 3 months storage.
Meatis considered to be neutralized, if inside a piece of the temperature reachedis not below 800 C.
Blood.Blood proteins (serum) equivalent meat proteins (95 — 97%) and almostcompletely absorbed. In addition, blood contains carbohydrates, fattysubstances, minerals, vitamins, enzymes, hormones and other biologically activesubstances necessary for normal functioning of the body.
Amino-acidcomposition of 100 g of meat protein, blood or milk can almost entirely toprovide the daily needs in all essential amino acids except isoleucine. Wholeblood is used to make blood sausage, brawn, canned food.
Spices.Spices are added to sausage products to give them a specific aroma and taste.Spices are the products of plant origin. Their distinctive feature — thecontent of essential oils. For spices include: Pepper (black, white, fragrant,red), nutmeg, cardamom, coriander, cinnamon, cumin, pistachios, bay leaf andsome others.
Inpractice, often use a mixture of spices, spice extracts in the form of threetypes of oils. A negative feature of the extracts — greater volatility.
Garlicand onions. Bulbous plants containing essential oils are used to create abouquet of smell and taste of sausage. These include: fresh garlic, garlic,canned, onion, and their powder dry dried.
Cognac.Cognac — the alcoholic beverage with a special bouquet and flavor, preparedfrom ethyl alcohol, long-aged in oak barrels, and sugar syrup.
Saltedingredients. These include: salt, sodium nitrite, ascorbic acid, askarbinatsodium and sugar. For salting meat in the production of sausage ingredientsused in crystalline form or in the form of saturated solutions of these salts.
Thecasings have to be well degreased, cleaned of contents and fiber layers, showedno pathological changes. Their litter-commute by type and size (diameter).
Shellfor summer sausages. Natural casings used for the production of smoked sausage,should be degreased, as preserved in the bowels of fat during storage or duringripening can become rancid, which will naturally have a negative impact onflavor, taste and color of the sausage mass.
Saltedguts prior to processing must be well rinsed in warm water and soak for severalhours in enough cold water to avoid the formation of a layer of salt on thesurface of the shell. Not recommended for the production of smoked sausage touse fresh intestine, just after the slaughter of animals. Natural casings forsmoked sausages after treatment should brine for at least one week.
Useof natural casings in the production of sausage is currently limited due to theepidemics of mad cow disease. This primarily concerns the use of bovine andovine intestines.
Forthe production of dry sausage, along with natural and artificial can be used bythe shell, which are offered in different variants. In addition to adequatestrength artificial shell should have good shrink and adhesion properties andprovide uniform and sufficient water yielding capacity of raw sausage.
Preparationof raw materials. Preparation of raw materials includes trimming, and saltingof meat.
Trimmingby hand in areas with air temperature to 12 °C. To prevent the occurrence ofstained sections in the finished product from the meat cuts are cut marks. Whendeboning cannot allow the accumulation of processed raw materials, as cutsurface of muscle tissue is a good breeding ground for the development ofmicroflora. In case of detection in the process of boning abnormal tissue areas(hemorrhages, abscesses, tumors, etc.) disclosed to the physician responsiblefor sausage production. If these changes are not related to the overall defeatof the carcass characteristic of any animal disease, after the removal ofaffected areas and the corresponding stripping the meat used in sausageproduction.
Qualitycontrol boning meat is recommended to 3 times per shift: 2 hours after thestart of session, for 1 to lunchtime and in the last 2 h of operation.
In the process trimming beef, lamb and pork are cut into pieces weighing 300… 600g, pork ribs into pieces weighing 300… 400g, fat on the spinalstripes 15CH30sm. Before grinding, raw fat (pork fat, bacon, bacon, fat, raw)should be cooled to 2 ± 2 ˚ C, or freeze up to -2 ± 1 ˚ C.
2.3Methods of production of sausages
Smokedsausage can be produced in two ways
Thefirst method
Saltingof raw materials. Trimmed beef, mutton and pork, salt in lumps of 400-600 g, byadding for every 100kg of meat 3.5 kg of salt. Reducing the amount of salt and3 kg per 100 kg of meat.
Saltedmeat is kept at a temperature of 2-4 C for 5-7 days in various capacities(vats, barrels, etc.). For the best meat dehydration Ambassador produce onsloping shelves or in containers with perforated bottoms.
Preparationof meat. Stored in the salting cuts of beef, lamb, lean and fat pork is groundon top with a mesh diameter 2… 3mm, bold pieces of pork — with a maximumdiameter of 6 mm, brisket, fat and crude fat — at shpigorezkah differentdesigns, cutter or other equipment into pieces the size specified for each typeof sausage.
Shreddedbeef, lamb and lean pork mixed in a mixer for 5… 7 min with the addition ofspices, garlic, brandy or Madeira and sodium nitrite. Then successively addedinto the mixer that is bold, fat pork, bacon, bacon fat or raw, and continue tostir 3 minutes. Sodium nitrite is used in an amount of 10 g in a 5% solution,evenly distributing it to the stuffing.
Ifyou use unsalted bacon, bacon fat or raw at the same time add table salt at therate of 3.5% by weight of unsalted raw materials. Mixing is carried out toobtain a homogeneous mince with evenly distributed in it pieces of bacon, lard,fat, bold, and fatty pork. The total duration of mixing 8… 10 min.
Stuffingkept in containers with a layer thickness of not more than 25 cm for 24 h at 2± 2 ˚ C to reach maturity.
Fillingshells with minced meat. Conduct hydraulic syringes. Tables for knitting crudesmoked sausages should be dry. Before extruded casings to remove moisture hungin a refrigerated room at 12-24 h, or display in pots, trays and othercontainers with perforated bottoms. It is recommended to apply the tarsusdiameter of 100 mm less than the diameter of the shell. Shell should be filledtightly, sealing the stuffing especially when tying the free end of the shell.On the density of filling the shell depends on the quality of the finishedproduct. To shell dry sausage meet the following requirements: a goodpermeability, the ability to shrink and seal.
Forstuffing meat primarily use natural casings, the lack of which is that theycontain fat gives taste of rancidity. Allowed release of sausages in anartificial membrane without dressings. In this case it is obligatory on theapplication of the loaves printed signs or labeling with the name of thesausage. Baton tied up with string or thread, causing trademarks. Air, caughtin a stuffing for spraying, was removed by piercing the shell.
Sediment.Tied sticks hung on sticks and frames, are subjected to sediment for 5… 7sutat 3 ± 1 ˚ C and relative humidity of 87 ± 3%. The first day the distancebetween the sticks and Baton must be at least 10 cm, and then stick shift.Velocity of air in the process of precipitation of 0.1 m / sec. With increasedair circulation is excessive shrinkage of the shell and form a seal layer onthe surface of the loaf, obstructing with smoking and drying the removal ofmoisture from deep layers of the loaf. Exclusion of rainfall in the manufactureof dry sausage led to the deterioration of taste, minced porosity on the cut,warping sticks and the appearance of dark rings in the shell. Practitioners areguided by the following indicators of readiness sausages at upsetting: Dryshell, tightly fitting sausage, when you are not pressed, minced becomeselastic, the cut of bright red color, the individual fibers of meat does notreach for a knife.
Smoking.From a technological point of view, smoking is a process of soaking foodssmoking substances smoke from incomplete combustion of wood. The resultinggas-vapor mixture contains both nutrients (phenols and aldehydes) as well asharmful fractions of organic and inorganic compounds. Value them depends on thetemperature of combustion of wood, method of producing smoke, its density anddilution rate of cold air.
Smokedsausages become acute, pleasant taste and smell, dark red and glossy surface.As a result of penetration into the product of some factions of smoke,especially phenols and organic acids with high bactericidal and bacteriostaticaction, suppresses the development of putrefactive microflora increases theshelf life of sausages.
Distinguishbetween cold and hot smoked sausages. Cold smoking is carried out at 18-220Sfor 2-3 days. It provides the greatest durability of products during storage.Subjected to cold-smoked summer sausage. Duration of smoking, depending ontemperature and type of smoked sausage is from 1 to 48 h.
Afterprecipitation smoked sausage in the cells with the smoke from the sawdust ofsolid hardwood (beech, oak, alder, etc.) within 2… 3 days at 20 ± 2 ˚C, relative humidity of 77 ± 3% and its speed 0.2… 0.5 m / sec.
Theprocess of smoking should continually monitor to avoid temper — compactedsurface layer.
Ifsmoking is undergoing considerable loss of moisture — in the summer sausages incold-smoked for 4 days, they are 12-14%. There is evidence that prolongedstorage of products smoke has a negative effect on fats. Heavily smokedsausage, depending on conditions become pungent taste of tar and phenol, whichincreased with further storage. Apparently, this causes a change in thesubstances contained in smoke. Found that when smoking smoked sausages reducedflexibility and ability moisture containing mince; significantly reducedstickiness meat, which indicates a change in denaturation of proteins in theprocess of smoking.
Drying.This operation completes the technological cycle of dry sausage. As a result,lowering the mass fraction of moisture and increasing the mass fraction of saltand smoking materials increases the stability of meat products to the action ofputrefactive microorganisms. In addition, the concentration of dry nutrients inthe finished product, improving the conditions for its storage andtransportation.
 Sausage, dried 5… 7 days a dryer at 13 ± 2 ˚ C, relative humidity of82 ± 3% and its velocity of 0.1 m / s. dried on hatrack 25-30 days depending onthe diameter of the shell. Further drying pass for 20… 23 days at 11 ± 1 ˚C, relative humidity of 76 ± 2% and air velocity of 0.05… 0.1 m / sec. Thetotal drying time of 25… 30sut depending on the diameter of the shell;tourist sausages 5… 8 days.
Whencooking sausages in synthetic protein coat drying time increases by 10 — 15days compared with the sausage in natural casing. When drying is not permittedthe strong air currents.
Foruniformity of drying should be picked loaves of the same diameter. Airconditioners and other devices should provide in the drying chambers to thedesired temperature and humidity.
Sausageis dried in drying chambers under certain temperature and humidity in which thecapacity of each chamber must meet the daily performance of the shop, but theirnumber — the number of days of drying. To maintain the regime of drying usingair conditioners. Hang or frame on which hang sausages, place in several stagesdepending on the height of the room. Between long loafsleave gaps for air circulation.

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1- the lower chamber for air, 2 — Top Breather, 3 — Fan, 4, 7 — additionalheaters, 5 — a conduit for irrigation with warm water, 6 — chamber air supply,8 – Evaporator
Fig.2. Drying. Device for production of crude smoked sausage
Packaging,labeling, transportation and storage. Bulk transportation of meat productsleads to a decrease in their quality, strain loaves, long loading of vehicles.For storage and transportation of meat products are packaged in clean, tightboxes or barrels of dry wood and kept in a dry and dark place or refrigerator.Be stored sausages, peppered with dry sawdust. Tara should have the cover bedry, clean and free of mold and unwanted odors.
Thetemperature of smoked sausages before placing in containers should be 0-120 0C.In each box or barrel packed sausages one name.
Whenmarking packaging indicates the product, the manufacturer, date of manufacture,standard.
Transportedsausages all modes of transport in accordance with the rules of cargotransportation.
Lengthof storage of raw sausages: at temperatures of 12-15 0C and a relative humidityof 75-78% — less than 4 months, at a temperature of -2 to -4 0C — no more than4 months, at a temperature of -7 to -9 0C — no more than 9 months.
Thesecond way
Onthe thread-mechanized lines recommended manufacturing grainy, Maikop, Moscow,Nevsky, sausage, Soviet, the capital of sausage and tourist sausages accordingto Fig. 1.
Preparationof raw materials. Trimmed beef, pork chunks and strips of bacon were frozen inaluminum basins or on trays layer thickness not exceeding 10cm in the freezerto a temperature in the thickness of a piece or block of -3 ± 2 ˚ C for 8… 12 hours or on the unit for light freezing meat and bacon followed by thealignment of the temperature in the chamber-drive around the block to thevolume of 2 ± 1 ˚ C.
Frozenblocks trimmed beef and pork before processing is warmed to -3… -2 ˚ C.It is recommended to pre-crush on machines for grinding meat blocks into piecesof thickness 20… 50 mm.
Preparationof meat. Carried out on the cutter, designed for crushing frozen meat. Aftercrushing large chunks of beef or lean pork in about 0.5… 1.0 min, tablesalt, spices and brandy or Madeira, 10g of sodium nitrite as a 5% solution,bold or fatty pork and continue to cutter 0.5… 1.0 min. Then add the lard orbacon and ground still 0.5… 1.5 min. The total duration of grinding 1.5…3.5min.
Endof cuttering determined by drawing mince; it is relatively uniform in sizeslices of bacon, bacon or pork fat should be evenly distributed. Temperature ofmeat after cuttering -2 ± 1 ˚ C. The load factor Cutter 0.4… 0.5.
Allowedfor cooking meat use a mixture comprising not less than 50% of the frostbittenflesh and no more than 50% of salted meat. In this case, the cutter initiallycharged with first frostbitten shredded beef and pork, then seasoned in saltingmeat pieces.
Theprocess is then performed as described above (Fig. 1).
Fillingshells with minced meat. Ground cutter with handling the device or the cart isfed into a vacuum press. After the appropriate seals and vacuum is filled withminced meat sliding hollow cylinder capacity of 60 dm3. Cylinders with mincedspecial mechanism established by a syringe device that produces a fillingshells with minced meat. The process of dressing sticks similar to a method.
Heattreatment. Includes sediment, smoking and drying. These processes are similarto the first method.
Packaging,labeling and storage. Summer sausage packed in wood, plastics and aluminummulti-boxes, crates or containers made of other materials, as well as specialcontainer or packaging-equipment.
Containersfor sausages must be clean, dry and free of mold and unwanted odors. Reusablepackaging should have the cover.
Smokedsausage produced by weight or packaged in colorfully decorated cardboard box,net weight not exceeding 2 kg. Travel sausages produced weight or packed incartons, net weight of 250… 500. Bags packed with smoked sausages the samename, grade and date of manufacture is placed in corrugated containers,multi-containers, specialized containers or packaging equipment. Net Weight ofpackaged meat products in the boxes should not exceed 20 kg.
Allowedthe implementation of packaged smoked sausages in plastic multi-boxes with agross mass not exceeding 30 kg, and in special containers and packaging — equipment, net weight not exceeding 250 kg.
Crudesmoked sausage produced with temperatures in the interior of the stick 0… 12˚ C. Implementing weighted sausage at retail level should be carried outin the presence of information data on food and energy values. Sausage storedat 12… 15 ˚ C and relative humidity 75… 78% less than 4 months, with-2… -4 ˚ C for up to 6 months, with 7… -9 ˚ C ≤ 9 months.

3The Production technology of the dry fermented sausage
TheDry fermented sausage is meat product, consisting from has overtaken meat withvisible particles of fat which as a result combined a fermentation and dryinggets such typical properties, as ability to threading on slices, color, tasteand safety.
Processof acidification is essential to maintenance of firmness of a product instorage, for maintenance of color and flavor formation, but, besides, he isequally important for gelatinization salt soluble meat proteins. Acidificationis caused by transformation of carbohydrates under the influence of themicrobes naturally present at meat or entered into a compounding to dairy acid.
Manufactureof the dry fermented sausages is the ancient art which has arisen, basically,as a way of conservation. There is a set of regional distinctions both in usedcomponents, and in technology, the form and flavoring qualities of sausages. Onthis slide the assortment of this production is presented: salyami the bigdiameter, mini-sapami, the hunting sausage, sticks to beer, Milan sausage;Pepperoni; Spanish; Choriza; Salshishon, and also rural ring sausage.
Components:In manufacture of the dry fermented sausages following components are used:low-fat meat, fat or fat meat, sugar, salt, nitrate and nitrite, squirrels«Purin500Е», ascorbic acid, seasonings and ferments. It is possible to enteralso the chemical compounds promoting process of a fermentation, for example,gluconodeltalicton.
Acomponent used in manufacture of dry sausages, protein «Purin 500Е». Usingcorrect technology it is possible to improve profitability of manufacture,raising exits at simultaneous decrease in expenses, and also to achievefavorable influence on a structure of a ready product, improving linkagebetween fat and meat particles at protein application «Purin500Е» [12]. Dryingtime Besides, decreases.
Bytradition fermentation process in manufacture of dry sausages developednaturally under the influence of the bacteria which are present at used meatand fatty raw materials. However this process slow. He isn't free from certaindegree of risk as he is difficult for supervising.
Atintroduction of the accelerated technologies began to use ferments. Thesebacterial ferments of industrial production are issued in the form of a broth,or contain sublimation bacterial cages which become again active afterhydration by water and at the subsequent introduction in meat (Table 1).
Table1
Influencecomponents of meat on the quality of rawsausages.
Salts
-  Dissolves salt-soluble meat proteins.
-  Helps maintain quality.
-  Promotes taste formation
Nitrit-Nitrate
-  nitrate should be reduced to a nitrite
-  Nitrite is a source of NO.
-  Nitrozomioglobin is stable
-  color.
Ascorbic acid
-  Accelerator salting.
-  Antioxidant.
Seasonings
Various possibilities
Example: large grinding pepper
Sweet paprika
Sugar
-  Impact on taste.
-  Provide protection for fermenting bacteria.
-  Glucose, lactose, oligosaccharides.
Sourdough
-  Broth
-  Dehydrated
Inthe fermentation process involvedthe following types of bacteria: lactobacilli, micrococcus, pediokokki.Прослушать
Налатинице
3.1Technological chart of dry fermented sausage
Everytype of sausages is differs by speciphic operations of preparation rawmaterials. Manufacture of dry enzymatic sausages consists from follow stages:
/> /> /> /> /> /> /> /> /> /> /> /> /> /> /> /> /> /> /> /> /> />
Packaging and labeling.  

Fig. 3 Technological scheme of theenzymatic crude smoked sausage.

3.2Technological line for dry enzymatic sausage production
/>
1,6-conveyor table; 2- brining unit; 3-cell maturation; 4- cup-shaped cutter; 5-syringe machine; 7- sausage frame; 8- sausages unit;9- heat chamber; 10- smokingdevice.
Fig.4 Technological line for dry enzymatic sausageproduction
Afterdefrosting the meat is sent to the trimming section: where connective tissue,blood and lymph vessels, cartilage, small stones and dirt are removed. 1. Thenmeat is cut into the small pieces and frozen lightly.
Saltingof chopping meat is carried on brining unit 2. Minced meat falls by gravityfrom unit into the mixer. Salting substances are given by dosing device inquantity proportion to the mass of minced meat in vat mixer. After mixing and unloadingof raw materials in trucks sent to the cell maturation 3.
Protein«PP500E» and meat pulverized using cup-shaped cutter 4 for finegrinding and preparing meat. To a syringe machine 5 beef shipped in outdoorcarts that are using the lift to unload hopper syringe. In this case, themolding meat loaves made by hand in cutting the shell with one end, followed byitems made up of hand-knitted twine sticks on conveyor table 6 and dumping theminto sausage frame 7.
Shapingthe manufacture of sausage casings of roll material is carried out on sausagesunit 8.
Aftermating, or overlay hinges sticks hung on sticks, which are then placed on theframe 7 and sent to the heat chamber 9 for heat treatment (precipitation). Nextsausage sent to a smoking device 10, and after subjected to drying 11.
During ripening and drying in the minced meat is a few important changes. Theseinclude changes in the number of different species of bacteria, physicalchanges, such as changes in pH and moisture content, as well as chemicalchanges, such as gidralisation protein into amino acids and ammonia.
3.3Technology introductions of protein of software 500Е
Owingto wide assortment of this kind of production I have chosen modern technologywith protein introduction «Purin 500Е» and with use of bacterial ferments onpurpose to provide a controllable fast fermentation the Product should be readyto realization in 21 days, but it, basically, depends on diameter of a cover.
First,I will stop on a method of introduction of protein «PP 500Е» in crude smokedsausages.
Themaximum advantage gives addition «software 500Е» in the form of gel ofsquirrels: water with a parity of squirrels: water equal 1:3,5 — 1:4. Thetechnique consists in the following:
—«PP 550Е» crush Squirrels in cutter in the presence of 3,5-4 parts of waterbefore full hydration (about 1-2 minutes). The weight turns out smooth shining porridgeformed.
—to this gel add blood in quantity approximately 2 % on purpose to compensatecolor. Good way is also heart crushing together with gel. Heart provides goodpigmentation, is high-quality offal, raises profitability of manufacture. Inthis case heart is used in number of 10-20 %.
Gelcan be painted also, adding the natural painted spices, for example, a paprika.
—at last, in cutter enter 2-3 % of salt and 70-150 mg/kg of nitrite.
Theabove-stated technique provides reception of strong gel which can be stored inrefrigerating conditions (to +2 OS) during the certain period of time, or itcan be frozen.
Approximately5-12 % of the gel received thus can be entered into mincemeat that gives thechance to save meat raw materials and to raise profitability of manufacture.
Inthe table 2 the compounding resulted on this slide can be example of compoundingof the crude smoked fermented sausage [13].
Table 2
The recipe ofdry fermented sausages.Recipe:  kg Lean pork  27 Lean beef  27 Fatback  34 Gel protein «PP 500E» in water                  12 Total  100 Salts  2,5 Nitrite  0,014 Ascorbic acid  0,10 Sugars  1,5 Seasonings  arbitrarily
The protein content of«PP 500E» in the final product is2%.
Preparationrecipe of gel is shown in the table 3.
Table 3.
Recipeof gelRecipe gel:  kg «PP 500Е» 2 Water 7,8 Pig heart 2 A mixture of 95% salt and 5% nitrite 0,2 Nitrite 0,001 Total 12,0

3.4Grocery calculation dry enzymaticsausages
Schedule ofworkshops based onthe chart entry ofraw materials, by labor law ofRK, it takes into account the valuation of the working day workers. Number ofshifts per day -2,the shop is working all the time,as the raw material arrives every shift.
Table4
Schedule workshops
/>
Table5
Recipe of dryenzymatic sausage Recipe:  kg Not fat of beef  27 Not fat of pork  27 Fat of pork  34 Gel of protein «PP 500Е» in water 12 Total  100
Atperformance of calculations of sausage manufacture choose group assortment, andthen a compounding under each name of a product. And it is necessary toconsider that the compounding is resulted in kg on 100 kg of the unsalted rawmaterials, each name has the standard exit. At development of sausages withvarious additives of norm of the expense and an exit of the beef product willdiffer from traditional technology. The assortment of sausages is necessary forselecting so that to keep an optimum parity of indicators of a rating trimmingmeat in reserve salting branch and its expense on manufacture of sausages.
Therequirement for the basic raw materials for manufacturing of sausages isdefined by each kind of sausages according to a compounding and norm of an exitof finished goods.
The total mass of the main rawmaterial, kg:
/>=/> (1)
/>=2000/> 100/120=1666(kg)
Where/> -the mass of theplanned release of sausagesof each type of shift,kg; В– output of finished goods, % to weight of unsalted raw materials…
Theoutput values of finished products B for every type of product are presented instandard documentation for certification, collections of normative parameters,the output of production and consumption of raw materials, operating in themeat industry and duly approved.
Necessaryquantity of the basic raw materials by kinds in shift:
/> =/> (2)
/>(beef)=1666/>/100=449(kg)               (2.1)
/>(pock)=1666/>/100=449(kg) (2.2)
/>(fat)=1666/>/100=566(kg) (2.3)
/>(gel)=1666/>/100=200(kg) (2.4)
WhereК– Norm of the expense of raw materials according to a compounding on 100 kg ofthe basic raw materials, kg.
Atcutting, a boning and trimming meat allocate bones, veins and sinews.
Atdrawing up of material balance it is necessary to define actual weight ofsecondary raw materials, technical preliminary andlosses under the formula and according to standard exits of these rawmaterials. Norms of gathering of secondary raw materials at cutting of hulksare presented in the appendix. Results of calculations make out in the form ofthe table.
Eachkind of sausages are syringe in a cover of strictly specified kind and diameterrequirement in which count proceeding from norms of the expense of a cover on 1tcrude smoked sausages. For definition of the expense of a cover on all volumeof developed assortment of sausage products it is necessary to result allrelease of products in group assortment in group crude smoked sausages onreduction factors.
Demandin a twinning:
Пt=М/>jt                                        (3)
Пt=2/>1=2(kg),
WhereM is mass of output of product, t; j is norm expenses of twinning, kg/t.
Demandin a shell by diameter 60mm:
ПК60=МСКК/>КCSS/>j60              (4)
ПК60=2000/>=1067200(m)
WhereПК60- the need for artificial shell diameterof 60 mm; МCSS– mass of output raw sausages, kg.КCSS– factor to bring the crudesmoked sausage to cooked;j60 – norm of expenses of artificial membranes with adiameter of 60 mm for theproduction of cooked sausages, m / t.
Table6
Requirementfor raw materials  Expenses of raw material № Raw material
Norm of
expenses of raw material In a shift, kg In a day, kg In a year, t 1 Not fat of beef 56 449 898 269,4 2 Not fat of pork 56 449 898 269,4 3 Fat of pork 71 566 1132 339,6 4 Gel of protein «PP 500Е» in water 25 200 400 240
Table7
Capacityworkshop by output of productionIn 1 shift 2 t In a day 4 t In a year 1200 t

4Requirements for the finished product
Asshown in the table 8 sausage products, as well as other meat products, aremainly protein sources, therefore their nutritional value should be definedboth the general maintenance of proteins, and quantity of high-grade proteins.The quantity of fat should be in limits at which quality indicators of sausages(taste, a consistence improve) as in excessive considerable quantities fatworsens flavoring advantages of products and their comprehensibility. Atdrawing up of compoundings of sausages also should be considered themaintenance in finished goods of irreplaceable fat polynonsaturated acids,macro- and microcells, vitamins and comprehensibility.
Table8
Chemicalcomposition of meat productsProduct Name Mass%
Energy value
 KJ/100г Water Proteins Fats Carbohydrates Cooked sausage 55-72 10-14 14-30 1-3,1 711-1322  Semi smoked sausage 40-52 18-23 15-45 4,3-4,9 1084-1950 Boiled-smoked sausage 39-40 17-28 27-39 4,6-4,7 1506-1757 Crude smoked sausage 25-30 21-28 42-48 6,0-6,6 1979-2151 Liver sausage and pate 50-70 10-16 15-35 2,0-3,0 1220-1760 Zelec 50-80 10-16 10-30 2,0-3,0 838-1676
Establishedthat for cooked sausages minimum amount of protein should be in the range of 10to 12%, collagen content — not more than 15% of total protein, fat — no morethan 30% moisture content — not more than four times the amount of protein,plus 10% added water [14].
Accordingto Gorlov [15], the design of new types of meat products, especially, shouldtake into account the fact that food is not only a source of energy, but alsoplastic materials, it is necessary for construction and renovation of theprotein structures of the body, as well as vitamins and minerals salts, whichare essential for normal variables processes. Introduced into the sausagevegetable proteins in combination with the animals to be active in biologicalrelative amino acid complexes, providing a physiological usefulness and highdigestibility of amino acids in the intracellular accurate synthesis.
Thus,the sausages should be worked out with the set chemical composition on thecontent of protein, fat, moisture and other substances by selection of rawmaterials and best manufacturing technology.
4.1Requirements for quality meat products
sausages enzymatic dry defect
Qualitycontrol of finished products is carried out in a certified laboratory ofsanitary epidemic station and the regional veterinary laboratory. Thelaboratory conducted the organoleptic and physical-chemical tests on samples ofsausages of each batch of products.
Samplingof products is carried out according to GOST 9792-73 «Sausage and porkproducts, mutton, beef and other kinds of slaughtered animals and birds.Acceptance rules and sampling methods.
Organolepticresearch is carried out according to GOST 9959-91 „meat products. Generalterms of organoleptic evaluation.
 Loavesof all types of sausages must be clean, dry, no damage shell, stains, slips andthe influx of meat wrappers should fit snugly inside the stuffing.
Cooked and smoked sausages should be elastic consistency,in the context of beef cooked sausages should be pink or pale pink, well-mixed,it is uniformly distributed pieces of bacon or language of a certain size.Minced smoked, boiled-smoked, smoked and good sausage should be pink to darkred, with no gray spots, voids, and contain pieces of fat white or white with apinkish tint. Tolerance of individual pieces of yellowed speck in accordancewith technical requirements for each type of sausage
 Smelland taste of meat products must comply with this type of product, the aroma ofspices should be well defined, of extraneous odors and flavors must be absent,smoked, boiled-smoked and smoked — slightly spicy, moderately saline (smoked — brackish), with a pronounced smoke flavor.
Benignsausage must comply with standards in size, shape and binding of loaves.
Arenot allowed to implement the sausages:
1.with contamination on the shell;
2.with bursting or broken loaves
3.with a loose ground meat;
4.with the influx of meat over the shell (violating the integrity of the loaf),or slip on the premium sausages — longer than 5 cm, sausages 1st grade — longerthan 10 cm, sausages 2nd grade — longer than 30 cm;
5.with the presence of gray spots and large voids;
6.with the presence of a broth-fat edema: a sausage premium of more than 2 cm, sausagesin the 1st and 2nd grade — more than 5 cm
Inthe sausage regulated mass fraction of moisture, Popov-rennoy salt, sodiumnitrite and starch.
Massfraction of salt in the sausage must not exceed: a semi — no more than 4,5%.
Maximumcontent of residual nitrite in smoked sausages should not exceed
0,003%,the rest — 0,005%.
Massfraction of moisture in the semi — 35-47%, boiled-smoked — 38-40%.
Inthe sausages are not allowed the presence of coliform bacteria (coliforms) andStaphylococcus aureus in 1 g, sulfidredutsiruyuschih Clostridia — in 0,01,pathogens, including salmonella — 25 g [16].
Contentin the sausage of toxic elements, aflatoxin B1, nitrosamines. hormones andpesticides must not exceed the permissible levels established by medical andbiological requirements and sanitary norms of quality food raw materials andfood Ministry of Health of the Republic of Kazakhstan [17].

4.2Faults and defects of sausages
Spoilageof sausages called mainly the growth of microorganisms in their productionprocess in violation of or noncompliance with technology Institute of storageconditions.
Insausages usually are cocci, bacteria group Subtilis Mesentericus and othertypical feedstock. On the outside of the surface of the loaves are depositedmicroorganisms, under whose influence the shell sausages are moist, sticky andis moistened stuffing [18].
Themain defects that arise in violation of the conditions and shelf life ofsausages, are:
Sliming.He exposed cooked sausage as a result develop blennogenic microflora duringstorage of products at temperatures above 20C and high humidity.
Souringexposed cooked meats in recipes to include flour, starch, dairy products.Carbohydrates are decomposed microflora with the formation of acid, resultingin a gain of sausage sour taste and smell.
Growthof molds are the most susceptible smoked, boiled-smoked and smoked sausagesthat were stored at elevated humid STP.
Rotis the result of decomposition of protein putrefactive bacteria. Stuffingloosened and as a result of liquefaction of gelatin bound proves it with ashell behind her. Decay is accompanied by a decaying house dyes to formsulfmioglobina, resulting in beef acquires a gray-green color. Appears putridsmell.
Rancidification fat. Oxidative damage bacon accompanied by yellowing and theappearance of rancid odor and taste. Bacon can okra Shiva in a dirty-greencolor due to pigments formed during putrefaction.
Changethe color of meat. Color of the sausage meat can be dimmed from full-timeshortages of nitrite, made by salting meat. and so is may be the result ofdenitrifying bacteria, reducing nitrite to nitrogen. In the first case ofsausage are considered benign, in the second — poor quality.
Acceptabledefects are: a slight deformation of baton new, small, fat, and pollution by combustionproducts of wood, not a proper form of cross-linked shell, careless breeding,small visible empty shell (1-2 cm), small slips of pale-colored loaves in theform of longitudinal strips, and for smoked and smoked sausages, irregular orinsufficient light smoked loaves [19].
Incrude smoked sausages on a cover and under it is possible to find out the blackstains application of ascorbic acid and its salts (the form of stains wrong canbe which reason of occurrence). Fall of the maintenance or the termination ofuse of ascorbic acid prevents these undesirable phenomena. Black stains canarise at joint processing of the frozen and cooled raw materials when in thecourse of smoking and drying there are non-uniform biochemical processes. Byalignment of temperature of the raw materials arriving on processing,prevention of black or dark brown coloring crude smoked sausages is reached.Dimness of this kind of products can be marked at use of meat of the darkcolor, strongly dehydrated raw materials, and also at infringement of modes ofdrying — at the raised speed of air exchange and relative humidity of air ofindustrial premises less than 75 %.
Blackstains in crude smoked sausages are marked also owing to development mildew,for example, Aspergillus niger, Cladosporium herbarum.
Complexresearches are necessary for an establishment of the reason of change of colorof sausage products with use of laboratory methods.

5Packaging, labeling, storage and transportation of meat products
Crude smokedsausage packed inwooden crates multiGOST 11354, plank- according to GOST 10131, polymeric multi,aluminum, or in containers made ​​of othermaterials authorized for use as well as inspecial containers or container-equipment. With the meatprocessing enterprises in trade sausages translation of specialized vehicles.In spring and summer sausage are transported in refrigerated trucks to ensurethe temperature in the body does not exceed 8 °C. Nonresident transportationjam and other perishable sausage made ​​refrigeratorscar. Prohibited in sausages without packaging in an open car. Termsof storage and sales of sausagesin the retail trade network presented in Table9.
Table9
Termsof storing and selling sausages at retail levelTypes product
Shelf time and realization under 8/>С and relative moisture 75%, hours, not more Selz, liver sausage third grade and blood, jellys /> 12 /> Pates /> 24 /> Sausages stuffed, boiled 1 and 2-go sort, hot dogs, small sausages, zelec high and 1-go sort  48 Boiled sausages of the top grade, meat bread  72 Boilled-Smoked sausages 15 (at 120С) Semi smoked sausage 10 (at120С) Dry fermentic sausage 4 mon (at120С)
Smokedsausage and smokedstored in refrigeratorsin flow ofthe following terms: at a temperature of -7 to-90C and a relativehumidity of 85-90% smoked — not more than 6months., boiled-smoked — up to3, semi — up to 2 months. since the development of: at a temperature of -3 to-60C — respectively4, 2 and 1 month.at 0-40C — up to 1 month.

6Techno-chemical controls
Apparentlyfrom the data tables 6 organoleptical of research are spent have allowed toestablish that a kind of forcemeat and its consistence, a smell and taste,correspond to the requirements STATE that shown for analyzed crude smokedsausages.
Table10
Organolepticalestimation of quality of crude smoked sausagesFactor Characteristic and norms
  Braunshveiskay Maicopskay Zernistay Moscowskay Examatic
 
Appearance
Consistency
Type of the mincemeat on cut
Запах и вкус
Long loafs with a clean surface, without spots, damages of a shell, inflows forcemeat
Dense
Forcemeat is in regular intervals mixed, color from pink up to dark red, without grey spots, emptiness and contains:
  Sliced ​​brisket length 10-12mm and a width of 4-5mm Slices of pork in the size no more than 3 mm Slices of fat in the size no more than 3 mm of white color a pinkish shade, about envelopes – yellowish from smoking, are supposed Slices of bacon, not larger than 4 mm Pleasant, characteristic of the type of product, with the aroma of spices and smoked without foreign taste and smell and the taste is slightly pungent, saltish
 With lightly
 Smell of
 garlic
  /> /> /> /> /> /> /> /> /> /> Form, size and weasand long loaf
Direct long loafs in length up to 50см, with two bandagings on the top end of a long loaf
/>/>/> 
/>

Direct loaves up to 50 cm, with a bind at the upper end of the stick
/>/>/>/>
/>/>/>Direct loaves up to 50cm, with a single transverse ligation on the lower end of the stick
/>/>/>/>Direct loaves up to 50cm, with two dressings in the middle of the stick
/>/>/>/>/>/>Direct loaves up to 50 cm, tied across every 10 cm with a segment of string on top
 Mass share, %, not more: moisture
Salt
Sodium nitrite
Temperature
In stick
 coliform bacteria
Salmonella in 25g of the product
Sulfite
Reduces
soup klostri
India, in 0.01
Product
27                                                30                              25                              30                                30
6                                                  6                                 6                               6                                   6
0,003                                          0,003                     0,003                           0,003                           0,003
From 0 to 12
                                                               Not allowed
 Not allowed
                                                                 Not allowed
Note: Thetolerance of compacted outer layer-fashioned,no more than 3mm.

7Equipment
Theyare designed for fine grinding of soft raw meat and turning it into a uniformhomogeneous mass. Prior to joining the cutter raw pre-milled on the top, butsome design cutters are devices for crushing lumpy material. Cutters areperiodic and continuous action. Raw meat in a cutter is crushed by rapidlyrotating crescent-shaped blades mounted on a shaft. Knives alternately immersedin a rotating speeds up to 0.3 with ~ 1 cup. Milling is conducted in open bowlsor under vacuum. In addition, the cutter combines the processes of grinding andmixing.
Keytechnical specifications Cutter — Capacity of the bowl. For small businessesuse cutters with a bowl of 15 to 125 hp at large — more than 125 liters.
7.1Cutter-Mixer P3-FSE
Cutter-mixerP3-FSE with mechanized loading and unloading of meat grinds and mixes theconstituent components simultaneously stuffing in the manufacture offrankfurters, sausages and cooked sausages. The machine consists of a bed,mixers, cutters, lifts, hydraulic pump and electric minced. The agitatorincludes a bowl with spiral screws (rotation speed 39 min-1). Cutter is acast-iron rack in which a drive shaft mounted sickle-shaped knives. They areenclosed in a special box, protected by 'cover. Mounted on the housing lockingmechanism cover mutes the knife shaft drive when you open it. Shaft drivecutter from the electric motor through V-belt transmission [20].
Thelift consists of a lever system, hydraulic cylinder and stand under the truckfloor. Lever system enables the capture lift truck with forcemeat, a liftingand tilting of the bowl mixer. Work carried out by the lift cylinder andcontrolled by a hydraulic remote control. The composition of the hydraulicsystem includes pipes, pumps and control panel. In the pump housing forpumping. meat, there are two pairs of special cams propellants, rotating towardeach other.
Whenworking cutter-mixer spiral auger, rotating toward each other, mix stuffingwith the simultaneous movement along the length of his bowl. End wall bowladjacent to the cutter has a window through which an auger feeds minced cutterfor grinding, while the second takes the crushed product, driving him to theopposite end wall and the feeding to the first screw. Thus, in the course of workcarried out a circular movement of meat with simultaneous mixing and grinding.In the box end wall of the bowl, through which the stuffing load and unload apart of the cutter, mounted dampers. Dampers are controlled remotely from thehydraulic remote control. Dampers open and close the hole in the bottom of thebowl, through which the stuffing goes into the pump. Inthe car, provided the locking devices [21]:
/>
1-bed,2-cutter, 3 — mixer, 4 — Hydraulics; 5-V-belt drive, 6, 8, 9-dampers the rightand left pump 7-sickle blades, 10-cams propellant pump 11, 16, 17 — electricmotors, respectively, pumps, mixers and cutter;12 — deja with screws, 13-gear,14 — a star 15 — reducer;
Fig.5 Cutter-mixer P3-FSE
Themotor will not turn on when the lid is open cutter, pressing the protectiveframe bowl off the mixer motor drive screws.
Whenoperating the cutter is important to correctly install and adjust thesickle-shaped knives. Permissible difference in their weight no more than 1-5kg. The gap between the blades and housing wall cutter 2 mm.
Technicalcharacteristics of cutter-mixer P3-FSE
Productivity,kg / h 1000
Bowlcapacity, l 400
Thenumber of sickle blades 8
Motorpower, KW 22.3
Dimensions,m 2.38 X3, 23H1, 84
Weight,kg 3560
Cuttersare used for fine grinding and turning the meat and certain meat products in afairly uniform homogeneous mass. Products loaded in the cutters, usuallypre-milled on the top, although the latest designs cutters adapted to work onraw minced before the ambassador. Grinding meat in a cutter, taking place whenyou add cold water, snow or crushed ice, accompanied by a noticeable change inthe mechanical and chemical properties of the processed products (lineardimensions of the fragments, determined by sieve analysis, tack, shear stresslimit, etc.).
Onthe cutter is allowed refinement of chilled meat in pieces weighing not morethan 0.5 kg, and the frozen blocks of size 190 75 mm, their temperature mustnot fall below — 8 єS.

8Safeties. Environmental protection
Itis a system of organizational measures and technical means to prevent theimpact on workers safety hazards. In the manufacturing process may affect thefollowing dangerous and harmful factors: physical — moving machinery, movingmechanical parts' equipment, move the waste materials, slippery floors, thelocation of jobs in height, sharp edges, burrs, roughness on the surfaces ofinstruments and equipment, increased dust in the air in the working area, hightemperature materials, finished products, increased humidity, noise in theworkplace, increased the voltage in an electrical circuit, chemicals — detergents and disinfectants, biological — pathogens; physical overload whenperforming manual tasks, the monotony of work. Comprehensive planning allowsmore clearly, thoughtfully address issues of increasing safety and sanitationconditions, mechanization and automation of manufacturing processes, to introducemodern means of technology 9 security, improve sanitation — domestic serviceworkers. To avoid injury in the enterprise must implement a series of measures,among them — to ensure the administration of strict compliance of all teamrequirements, rules and norms of labor protection, increase of production.
Thenature is a complex system which part is the human society, capable to existonly in constant interrelation with it. Necessary for the ability to live — air, water, food, raw material for the industry — the person obtains all froman environment.
Duringindustrial activity the mankind creates new for nature objects: cars,buildings, constructions, roads, etc. which render decisive influence on anenvironment. Negative consequences of influence of activity of the person onthe nature are inevitable result of scientific and technical progress.
Preservationof the environment as the problem covers the broad audience of the variedquestions connected with savings of use of natural resources, the food-processingindustry necessary for progress and agriculture.
Specifictargets of preservation of the environment are complex and varied, among themdecrease in air pollution in cities, improvement state of water objects andmaintenance with potable water of the population.
Guaranteeof a radiating security, prevention of environmental pollution by dangerouschemicals, the decision of problems in zones of ecological disaster,conservation of woods, reservoirs, wild animal and other natural objects).
Preservationof the environment is fixed by Constitution RK (it.9, 10, 42, 58).
Theconstitution guarantees the right to a favorable environment, trustworthyinformation about its condition, as well as on compensation of the damage,caused to health or property of people ecological offences (item 42). To eachcitizen RK wildlife management, environments and the careful attitude tonatural resources is made a duty.

Conclusion
Meats- meat is made from minced meat with the addition of nutritional supplements,herbs and spices, encased and cooked until ready for consumption. Meats havehigh taste and nutritional properties. Assortment of sausages is quite wide. Atthe present time developed a large number of formulations of sausages, which includea variety of dietary supplements that improve the taste and nutritionalproperties.
Atthe present time forthe preparation of sausages thatare available for mass consumption,there is a problem of the meat industry, which consists in the fact that it isnecessary to provide cost-effectiveconsumer products that would have been at this a highly. Forthis requirement, to adopt a new policy of the protein. Thispolicy is anoptimal combination of proteinfood ingredients, which are economically combine highnutritional value and functional characteristics that provide a finished food products to satisfy customer requirements.
Thequality of meat products depends on the quality of raw materials, formulation,compliance technology, also from the hygienic conditions of production.
Incarrying out the course work were studied the organizational structure,resource base, product range, recipes and technological scheme of production ofsausages. In conducting special studies of the identified sensory, physical,chemical and microbiological logical indicators smoked sausages.
Whencomparing commercial and sanitary quality investigations samples of productswith the requirements of normative documents mouthlished that the organoleptic,physicochemical and microbiological characteristics of these sausages with GOST23670-79, GOST 16351-86, TC 61 RK 01-99-2000 and SanPiN 2.3.2.560.96 for allregulated parameters.

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