Jautienos mini dešrelių gamybos baras

Shelundova, Elena

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Jautienos mini dešrelių gamybos baras

Shelundova, Elena

URI: http://dspace.kaunokolegija.lt//handle/123456789/704

Data: 2018-06

Santrauka:

Baigiamajame darbe pateiktas dokumentų sąvadas apie jautienos mini dešrelių gamybos procesą, analizuojama literatūra ir moksliniai straipsniai apie startinių kultūrų vaidmenį vytintų dešrelių gamyboje ir gaunamos jautienos žaliavos nukenksminimas karštu pieno rūgšties tirpalu, pateikiami išeigos ar žaliavų skaičiavimai, aprašoma pasirinkta jautienos mini dešrelių gamybos technologija. Parengtas RVASVT planas, būtinosios programos jautienos mini dešrelių gamybos procesui bei atlikti finansiniai-ekonominiai skaičiavimai

Description:

Elena Shelundova. Production line of mini beef sausages. The final paper. Supervisor: Irina Koscelkovskienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. Kaunas, 2018. The objective of the paper: To design production line of mini beef sausages. The subject of the paper: production line of mini beef sausages. The structure of the paper: The title page, the task of the final paper, the summary, the glossary of abbreviations and definitions, the content, the list of tables and pictures, introduction, the theoretical part, the technological part, conclusions, literature and other information sources, annexes, the feedback from reviewers, declaration of academic integrity. The outcomes of the paper: It has been estimated that production capacity of mini beef garlic sausages is 500 kg/shift and mini beef pepper sausages is 600 kg/shift. Chemical, microbiological and sensory requirements and ingredients (beef, nitric salt, sugar, garlic, black and white pepper, calendula, cumin, packing material, etc.) have been determined, and main raw materials and other materials required for the production of mini beef sausages have been selected accordingly. Three Critical Control Points (one important biological control point for maturation, one important chemical control point for cutting, packaging, and labelling processes, one important physical control point for a metal detector inspection process) and application of the essential programs have been identified in the production line of mini beef sausage. Appropriate equipment (meat grinder, minced meat mixer, filler, sausage cutting equipment, packaging machine, frame washing machine, etc.) have been selected for the mini beef sausage production regarding the chosen technology. The area of the mini beef sausage production facilities is 900 m2 and it has been calculated in compliance with the selected equipment. Upon completion of the financial-economic assessment of the project (direct and indirect costs), the prime-cost of the mini beef sausage production has been determined as follows: mini beef garlic sausages € 13,04/kg, and the prime-cost of the mini beef pepper sausages € 13,31/kg. The volume of the paper: The paper consists of 49 pages, 18 tables, 1 illustrations, 57 literature sources and 4 annex. Keywords: beef, sausages, curing, cost.

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