Santrauka:
Baigiamajame darbe pateiktas dokumentų sąvadas apie virtų karkos vyniotinių procesą, analizuojama literatūra ir moksliniai straipsniai apie mėsos pramonės apžvalgą, kokie keliami reikalavimai mėsos gamybai, mėsos nauda ir technologiniai procesai verdant, pateikiami išeigos ar žaliavų skaičiavimai, aprašoma pasirinkta virtų karkos vyniotinių technologija. Parengtas RVASVT planas, būtinosios programos (SVT taškų planas) virtų karkos vyniotinų procesui bei atlikti finansiniai-ekonominiai skaičiavimai
Description:
Simona Kanopaitė, Production line of boiled shank rolls .The final paper. Supervisor Irina Koscelkovskienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: To design production lineof boiled shank rolls. The object of the paper: Production line of boiled shank rolls. The structure of the paper: Introduction, theoretical part, technological part, finacial and economic evaluation of the project, conclusions, literature and other sources, accessories. The results of the paper. The production workshop which production capacity of 1100 kg boiled shank rolls per shift has been designed. Two types of products will be produced per shift: pork shank roll with dried fruits (500kg/shift) and natural pork shank roll (600kg/shift). A thorough description of two products has been provided including requirements for main raw materials and auxiliary materials used along with technological calculations. The equipment needed for production of pork skank rolls has been selected – cooking stove, pressure apparatus, coolong showers and other. Total area of premises has been calculated– 304,03 m2 . The economic – finacial evaluation calculated 1kg product prime cost : For years production (kg) – first product 119500; second product 143400; the value of fixed assets (Eur) - 1169,14; prime cost 1 kg „pork shank rolls with dried fruits“ – 2,41 (Eur), pork shin rolls – 2,41 (Eur) 1 kg prime cost 1,3865 (Eur). The volume of the paper. The paper includes 52 pages, 23 tables, 40 literature sources, 1 illustrations, and 1 appendixes. Keywords: Boil, shank, rolls.
