thuc pham xong khoi_ food preservation.docx

7/28/2019 thuc pham xong khoi_ Food preservation.docx

1/17

INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY

INSTITUDE OF BIOTECHNOLOGY & FOOF TECHNOLOGY

Group 6

Instructor: Nguyen Thi Ai V

08-05-13

To ic: Food reservation


2/17


3/17

Topic: Food preservation May 8, 2013

2 | G r o u p 6 .

CONTENTS

I. VOCABULARY. ............................................................................................................ 3

II. SMOKING METHOD. .................................................................................................. 6

1. Introduction ............................................................................................................... 6

2. Definition ................................................................................................................... 6

3. Purpose ...................................................................................................................... 6

4. Materials and formed smoking .................................................................................. 8

5. Effects of temperature ............................................................................................... 9

6. Smoke Deposition .................................................................................................... 10

7. Manufacture ............................................................................................................ 11

III. VIDEO CLIP ........................................................................................................... 14


4/17


3 | G r o u p 6 .

I. VOCABULARY.New words

Accordance /k:dns/ s ph hp

Against /'geinst/ chng li, ngc li, phn iAnti-oxidant /ntiksidnt/ chng oxi haAppropriate /'prouprit/ thch hpAquatic /kwtik/ sng ncAroma /roum/ mi thm, hng vAromatic /,rmtik/ hng thmBacon /'beikn/ tht ln mui xng khiBacteria /bk'tiri/ vi khunBarrier /'bri(r)/ to lp mngBlock /blk/ khi

Brine /bran/ p muiBulk /blk/ lnCategories /'ktigris/ loiCling /kli/ bm vo, dnh st vo, nu lyCombustion /km'bstn/ S t chy; s chyCrumb /krm/ ming, mu, mnh vnCrumbly /'krmbli/ xpDamage /'dmid/ mi hi, iu hi, iu bt liDensity /dnsti/ mt Deposition /,dep'zin/ s lng ng

Desalination /di:slinein/ s kh muiDetermine /di't:min/ xc nhDistinct dis'tikt/ ring bit, d nhn thyDraft /drft/ cnEffect /i'fekt/ tc ngElasticity /,els'tisiti/ tnh co dn, tnh n hiElectrostatic /i'lektrou'sttik/ tnh inEnhance nh:ns lm tng, nng cao, cao, lm ni btEnsure /in'u/ bo m, chc chnEscape /is'keip/ thot ra

Exceed /ik'si:d/ vt quExceeding /iksi:di/ vt tri, qu chngExcessive /iksesiv/ qu mc, thaExecution /,eksi'kju:n/ s thc hinFerment /'f:ment/ lm ln men, lm dy menFin /fin/ vy c

Firm /'f:rm/ chc, rn chc


5/17


4 | G r o u p 6 .

Furnace /'f:nis/ l tGrease /gri:s/ m, du mGreasy /'gri:si/ vy m, dnh mHam /hm/ tht gim bngHook /huk/ ci mc treo

Humidity /hju:'miditi/ mImpregnate /'impregneit/ tmImprovement /im'pru:vmnt/ s ci tin, s ci thin; s trau di, s m mangIndefinitely /indefinitli/ v hn nh, khng bit n bao giInferior /nfrir/ thp hn, km; thp kmInfluence /nfluns/ nh hng, tc ngInhibit /in'hibit/ ngn chn, hn ch, kim chInspector /in'spekt/ ngi quan stLabeling /'leibli/ dn nhnLongevity /ln'deviti/ tui thManufacture /,mnju'fkt/ sn xutMelt /melt/ tan ra, chy raMicrobial /maikroubil/ vi sinh vtMixture /mkstr/ s pha trn, s hn hpMoisture content /'mist kn'tent/ hm mOak /ouk/ g siOpaque /oupeik/ m c, khng trong sutPackaging //"pkidz// bao giPenetrate /pntret/ thm nhp, lt voPermeability /,p:mi'bilti/ tnh thm cPiece /pi:s/ ming, mu, vinPlentiful /'plentiful/ di do, phong phPocket /'pkit/ b (ci g) vo tiPreheating /prihi:ti/ sy s bPreliminary /pri'liminri/ s bPreserve /pri'z:v/ bo qunPurpose /'p:ps/ mc chRancid /rnsid/ tr mi, b i (v thc n c m)Reduce /ri'dju:s/ lm gim

Relative /'reltiv/ tng iRequirement /rkwarmnt/ yu cuResinous /'rezins/ c nha cyRolling /rouli/ s ln, s cnSalmon /smn/ c hi; tht c hiSalting /s:lti/ s p muiSap /sp/ nha cy


6/17


5 | G r o u p 6 .

Sawdust /'s:dst/ mn caScaling /skel/ s nh vyShine /ain/ sng, bng (vt); sngShrivel /rivl/ lm co li, teo liSignificantly /sig'nifikntli/ ti mt mc quan trng hoc to ln; ng kSmoke-house /smoukhaus/ bung xng khiSmoking /'smouki/ hun khiSpoilage /spilid/ s lm hng, s lm h (thc n.. Do thi ra)Stage /sted/ giai onSteadfast /stedfa:st/ chc chn, chnh xcSterile /sterail/ v trng

Sufficient /s'fint/ , cn thitSurgery /'s:dri/ s mTail /teil/ ui cTermite /t:mait/ con miTool /tu:l/ bin php, dng c, vtTray /trei/ ci khay, ci mm

Vaporizing /'veipraizi/ bc hi, ha hiVelocity /vilsiti/ vn tc, tc Walnut /w:lnt -nt/ cy dWrinkl /'rikld/ np nhn


7/17


6 | G r o u p 6 .

II. SMOKING METHOD.English Vietnamese

1.IntroductionPreserving food by various methods hasbeen practiced throughout human history.

When food is plentiful, a wise course of

action is to set aside as much as possible for

leaner times. Before the invention of

refrigeration, smoking was the safest way

to do this. Cato, an early Roman historian

who lived from 234 BC to 149 BC, wrote

of the use of salt to preserve both meats and

vegetables. The salt removes much of the

water present and inhibits the growth of

bacteria. All types of foods can be treated,

but meats are the most common foods

given both flavor and longevity by

smoking.

2.DefinitionSmoking is a method of processing, food

preservation have appeared for a long timeand become popular in many countries,

especially in European. This method helps

to extend shelf life due to prevent taint and

Oxidation reduction reaction. Besides

smoked method creates a very special color

and taste such as aroma and deep yellow.

3.PurposeSmoking offers many improvements for

food. Besides enhancing the taste and look,it also increases its longevity and helps

preserve the meat by slowing down the

spoilage of fat and growth of bacteria.

Smoking longer leads to more water loss,

and results in a saltier and drier product,

which naturally increases its shelf life. Man

1. Bo qun thc phm bng cc phngphp khc nhau c thc hnh trong

sut lch scon ngi. Khi thc n di do,mt hnh ng khn ngoan ca ny l dnh cng nhiu cng tt cho ln sau.Trc khi pht minh t lnh, xng khi lcch an ton nht lm iu ny. Cato,mt nh s hc La M u sng tnm 234trc Cng nguyn n 149 trc Cngnguyn, vit v vic s dng mui

bo qun c cc loi tht v rau. Mui loib c s hin din nc v c ch stng trng ca vi khun. Tt c cc loithc phm c thc x l bng phng

php ny, nhng cc loi tht l loi thcphm ph bin nht cho vic ci thinhng v v thi gian bo qun bng xngkhi.

2.n ngaXng khi l phng php ch bin, bo

qun thc phm c tlu i v pht trinrng ri trong nhiu nc, nht l cc ncchu u. Phng php ny gip ko dithi gian bo qun nhtc dng chng thira v oxy ha. Bn cnh xng khi tora mu sc v mi v rt c bit: mi thmv mu vng thm

3.Mc cXng khi gip ci thin rt nhiu cho

thc phm.Bn cnh vic tng cnghng v v bt mt hn, n cng lm tngthi gian lu gi v gip bo qun thc

phm bng cch lm chm s h hng cacht bo v tng trng ca vi khun. Xngkhi tng kh nng mt nc hn v ktqu l sn phm mn v kh hn chnh iu


8/17


7 | G r o u p 6 .

discovered that in addition to salting and

curing meat with nitrates, smoking was a

very effective tool in preserving food.

The advantages of smoked food: Kills certain bacteria and slows down

the growth of others.

Prevents fats from developing a rancidtaste.

Prevents mold from forming onfermented sausages.

Extends shelf life of the product. Improves the taste and flavor. Changes the color.

When done properly, the smoke can cause

the natural oils and saps from the wood to

coat the food. This effect is key to both

preserving and flavoring the food.

Essentially, it creates a barrier between the

air and the meat or vegetables by

vaporizing the sap and allowing it both

cling to and penetrate the food.

What smoking does not do is enablemeats to be stored indefinitely. Smoked

food can be used several weeks later, but

will still need to be packed and stored in

such a way as to prevent the growth of

bacteria. Vacuum packing smoked meats

will remove much of the air that promotes

spoiling while preserving the distinct taste

of the smoking agent used. While smoking

can increase shelf life of meats, it is not

sufficient to insure proper food safetywithout extra measures being taken.

Properly smoked meats can be stored in a

dry cool place for as much as a year.

ny lm tng kh nng s dng lu hn.Con ngi pht hin ra rng ngoi vicp mui v kt hp vi nitrat xng khi lmt bin php rt hiu qu trong vic boqun cc loi thc phm.

Nhng li ch ca thc phm xng khi: Tiu dit mt s vi khun v lm

chm s pht trin ca nhng vi sinhvt khc.

Hn ch qu trnh i ha ca cht bo. Ngn chn nm mc pht trin trn

xc xch ln men.

Ko di thi hn s dng ca snphm.

Ci thin mi v v hng v. Thay i mu sc

Khi thc hin ng quy trnh, xng khic th to ra cc loi du t nhin v sp tg ph ln b mt thc phm. Hiu ng nyl cha kha c c hai tc dng: bo qunv to hng thc phm. V c bn, n tora mt lp mng gia khng kh v ththoc rau t nha cy bc hi v cho php

bm vo v xm nhp vo thc phm.

Xng khi khng th lm cho tht c sdng trong thi gian qu di. Thc phmhun khi c th c s dng vi tun sau nhng vn s cn phi c ng gi vlu tr theo mt cch no ngn chns pht trin ca vi khun. ng gi chnkhng cc loi tht hun khi s loi b tcng lm h trong khi vn gi c hngv ring bit ca ngun khi s dng. Xngkhi c th lm tng thi gian lu tr ca

tht, tuy nhin n khng m bo anton thc phm m cn kt hp thm ccbin php b sung. Cc loi tht xng khing cch c th lu tr, bo qun nikh mt gn mt nm.


9/17


8 | G r o u p 6 .

4.Materials and formed smokingThe smoke is generated by burning

wood, sawdust, wood shavings in proper

humidity. The experiment shows that about

30% wood humidity and temperature

furnace from 300 to 3500C for the bestsmoke which is dark yellow.Aromatic

wood such as walnut, oak, aloes wood are

often used to generate smoke. Do not use

resinous wood, impregnated wood

preservatives against termites because they

produce more smoke components affect the

sensory value of the product and the health

of users.

Smoke can be done in several different

methods. Smoking is divided into twocategories.

Based on the smoking temperature: hot

smoking and cold smoking.

-Hot smoking is done at a temperature

of around 120-1400C and is often used in

the manufacture of sausages, ham,

baconCharacter method is shortexecution time of about 5 hours, product

with a low salt content under 4% and 60-

70% humidity, the smoked product has softtexture.

-Cold smoking is done at a temperature

of about 40-600C for producing aquatic

products such as smoked salmon fillets.

Method-time takes about five days, product

with salt content from 7 to 15% and 45-

55% humidity, the smoked product has dry

and hard texture.

Base on usage of smoke, smoked

method can be classified as traditional

method, electrostatic smoke, using liquid

smoke.

- In the traditional smoking method,

smoke generated by combustion will

contact directly to product. This method

creates a very special flavor but extend

4.Nguyn liu v hnh thnh khiKhi c to ra bng cch t cc loi

g, mn ca, v bo m thch hp. Thnghim cho thy m g khong 30% vnhit l t 3003500C cho ra khi tt

nht (c mu vng thm). G dng tokhi thng l g c hng thm nh d,si, trm, ...Khng dng g c nha, g tmha cht bo qun chng mi, mt v chngto ra khi c nhiu thnh phn nh hngn gi tr cm quan ca sn phm v sckhe ngis dng.

C th thc hin xng khi theo nhiu

phng php khc nhau.

Da vo nhit xng khi c xngkhi nng v xng khi lnh.

- Xng khi nng thc hin nhit khong 120-1400C thng dng sn xutxc xch, ham, ba riPhng php c cim l thi gian xng khi ngn khong 5gi, hm lng mui p trong sn phmdi 4%, m t 60-70%, cho sn phm

c kt cu mm mi.

- Xng khi lnh thc hin nhit khong 40-600C dng sn xut mt s mthng thy sn nh fillet c hi xng khi.Phng php c thi gian xng ko di n5 ngy m, lng mui p trong sn

phm t 7-15%, m t 45-55%, snphm xng c kt cu cht ch, kh cng.

Theo cch s dng khi xng, c xngkhi truyn thng, xng khi tnh in,xng khi t.

-Vi phng php xng khi truynthng, khi to ra tqu trnh t tip xctrc tip vi sn phm. Phng php nycho sn phm c hng vc trng nhng


10/17


9 | G r o u p 6 .

production time and depend on

temperature, humidity.

- Wet smoking is smokeless inhalation

method which uses liquid smoke instead of

smoke. Liquid smoke is create of dissolving

the smoke in water. Then bring crude liquidsmoke to refine and remove the unwanted

components. The method has the

advantages of performing fast, creating

beautiful colors and homogeneous

products, evenly and stable smell of smoke

but not create stable flavor characteristics

as traditional smoking methods.

5.Effects of temperatureSmoking temperature is one of the mostimportant factors in deciding quality. There

is no steadfast rule that dictates exact

temperature ranges for different types of

smoking.

A few degrees one way or the other

should not create any problem as long as

the hot smoking upper temperature limit is

not crossed. Crossing this limit will

significantly affect the look and the taste ofthe product.

When smoking, the inside temperature of

the smoker cannot exceed 170 F (78 C)

for any extended time. At this temperature,

fat starts to melt quickly.

Example: Once it melts, the sausage

inside will be a mass of bread crumbs, have

a greasy outside, will lose its shine, and will

have an inferior taste.

If your sausage:

-Is greasy on the outside.

-Contains spots of grease under the

sausage.

-Is too shriveled and wrinkled.

-Has lost its shine and looks opaque.

-Is crumbly inside with little empty

thi gian thc hin ko di v chu nhhng nhiu yu t nhit , m.

- Xng khi t l xng khng khi, sdng nc xng (khi lng) thay th khixng. Khi lng to ra bng cch ha tan

khi trong nc. Sau em khi lng thi tinh lc, loi b nhng thnh phn khngmong mun. Phng php c u im lthc hin nhanh, mu sc sn phm p vng nht, mi khi ng u v n nhnhng khng to c hng vc trngnh phng php hun khi truyn thng.

5. n ng ca nhi .

Nhit hun khi l mt trong nhngyu t quan trng nht trong vic quytnh cht lng. Khng c quy nh phmvi nhit chnh xc cho cc loi khi khcnhau.

Bng cch ny hay cch khc, mt vi chnh lch khng to ra s vn g, minl nhit khi khng vt qu giihn. Vt qua gii hn ny s nh hngng k n thm m v hng v ca sn

phm.Khi xng khi, nhit bn trong ca lxng khi khng c vt qu 170 F (78 C) bt k thi im no ca thi gianny. nhit ny, cht bo bt u tanchy nhanh chng.

V d:Mt khi n tanchy, xc xch bntrong s tr thnh mt khi tht vn, c mtlp du m bn ngoi, s b mt bngca n v c hng v km hn.

Nu xc xch ca bn:-Nhn bn ngoi.- C im ca m di xc xch.

- Teo li v nhn.- Mt lp bng ca n v nhn m.- Xp bn trong vi cc l nh.


11/17


10 | G r o u p 6 .

pockets.

It means that the internal temperature of

the sausage was too high during smoking or

cooking. When faced with excessive

temperatures, they begin to melt, and there

is no way to undo the damage.

6.Smoke DepositionThe amount of smoke deposited on a

product is influenced by:

Smoke density - the thicker the smokethe faster the rate of smoke deposition.

Smokehouse relative humidity - highhumidity favors smoke deposition but

inhibits color development.

The surface condition of theproduct - moist surface favors smoke

but limits color development.

Smokehouses temperature - highertemperature favors smoke deposition

rate.

Air draft - sufficient air velocity isneeded to bring smoke inside. Too fast

air might reduce smoke density, notenough air speel and product may be

over smoked.

N c ngha l nhit bn trong xcxch qu cao trong thi gian xng khihoc nu n. Khi gp nhit qu mc, n

bt u tan chy, v khng c cch no hi phc li.

6. Bm khi.Lng khi ng li trn mt sn phm

b nh hng bi:M k - cng dy khi tc

lng ng ca khi cng nhanh hn. m ng ca ng ng

k- m cao thun li cho s lngng ca khi nhng c ch s pht

trin ca mu sc. kn m ca sn pm - b

mt m t thun li cho khi nhnggii hn pht trin mu sc.

N ng - Nhit cngcao cho php khi t l lng ng caohn.

Vn c kng k- tc khng khcn thit mang lng khi vo bntrong. Khng kh qu nhanh c th lm

gim mt khi, nhng tc khngkh khng c th lm sn phm bm khi qu mc.


12/17


11 | G r o u p 6 .

7.Manufacture

a. MaterialsFirst is the choice of materials, to ensure

quality materials, in accordance with

production requirements. Materials must be

fresh, none off- flavor, firm texture,

elasticity.

7.Cng ngh sn xut.

a. Nguyn liuu tin l la chn nguyn liu, m

bo nguyn liu t cht lng, ph hpvi yu cu sn xut. Nguyn liu phiti, khng mi l, tht chc, n hi.

Treating

Brining

Desalting

Hooking (loading tray)

Predrying

Smoking

Cooling

Rolling and slicing

Testing

Packaging

Products

Materials

Xl

p mui

Khmui

Mc treo (xp khay)

Sy s b

Xng khi

Lm ngui

Cn p, ct lt

Kim tra

Bao gi

Thnh phm

Nguyn liu


13/17


12 | G r o u p 6 .

b. Treating.Then materials are treated. If it is raw

fish, processing stages including

preliminary washing, scaling, remove fins,

head, and tail, but the non-edible, wash

after surgery, fish fillet. If it is raw meat,conducting cutting block, discard skin.

c. Salting.Next is salting. Depending on the mode

smoking can apply different salting

methods: common cold smoking using dry

salted method or mixture while hot

smoking often using wet salted method.

During the smoking process should

attention to the salt content in the rawmaterial: the hot smoked salt content of

about 2-3%, for cold smoked products the

salt content of about 8-12%, normal salt

content not exceeding 14%.

d. Desalting.After finishing salted, materials need to

desalt as well as clean. Depending on

processing requirements, conditionssmoked, preserved ... which determine the

appropriate desalination. Then the material

is taken to put trays or hang. This process

helps better materials exposed to smoked,

water escape easily. For bulk materials we

using the hook method, while smaller

material using the method of putting tray.

e. DryingThe next step is preheating to separate

the water left, reducing the water content

outside material and increaseing smoke

permeability.

b. X l nguyn liu.Sau , nguyn liu c em i x l.

Nu l nguyn liu c th cng on xl gm ra s b, nh vy, ct b vy,u, ui v nhng phn khng n c,ra sau m, fillet c. Cn nguyn liu tht,tin hnh ct khi, loi da.

c. p mui.K tip l p mui. Ty theo ch

hun khi c th p dng cc phng phpp mui khc nhau: hun khi lnh thngdng phng php p mui kh hoc hnhp, trong khi hun khi nng thng dng

phng php p mui t. Trong qu

trnh hun khi cn ch n hm lngmui trong nguyn liu: nu hun khi nngth hm lng mui khong 2-3%, i visn phm hun khi lnh hm lng muikhon 8-12%, thng thng hm lngmui khng qu 14%.

d. Kh mui.Sau khi p mui xong cn thit phi

kh mui gim mn trong nguyn

liu cng nh ra sch nguyn liu.Tytheo yu cu ch bin, iu kin hun khi,bo qunm xc nh mc kh muicho ph hp. Sau nguyn liu c emi mc treo hoc xp khay. Cng on nygip nguyn liu tip xc tt hn vi khihun, nc trong nguyn liu thot ra ddng. i vi nguyn liu ln dng phng

php mc treo, cn nguyn liu c kchthc nhdng phng php xp khay.

e. Sy s bCng on k tip l sy s b tch

lng nc d, gim hm lng nc bn ngoi nguyn liu v tng kh nngthm khi.


14/17


13 | G r o u p 6 .

f. Smoking.When finished drying, proceed

smoking. This is the main stage to destroy

microbial, anti-oxidant, reducing moisture

content, prolonging storage, increasing

flavors and color of the product.Depending on the nature of materials,

requires of the manufacturers to choose the

appropriate method of smoke. This process

is done in smoked room. Products after

smoking will be air-cooled sterile at room

conditions temperature. The purpose of

cooling is to reduce the temperature and

balance of the smoke content in the

product.

g. Rolling and slicing.Then perform rolling, slice-size the

products suitable for use.

h. Testing.Then products are checked by a trained

inspector to remove those pieces products

not yet reached requirements.

i.

Packaging.Finally, the products is taken away to

packaging, labeling and distributing to

consumers.

Smoked products have short shelf life of

only about 1 week under normal conditions,

if products are preserved at low

temperatures below 100C can keep them in

3 months.

f. Xng khi.Khi sy xong, tin hnh xng khi. y

l cng on chnh c tc dng tiu dit visinh vt, chng oxy ha, gim hm m, kodi thi gian bo qun, pht trin hng v,mu sc cho sn phm.

Ty theo nguyn liu, yu cu sn xutm la chn phng php xng khi thchhp. Qu trnh xng khi c thc hintrong phng xng khi. Sn phm sau khixng khi s c lm ngui bng khngkh trong iu kin v trng nhit

phng. Mc ch ca lm ngui l gimnhit v cn bng thnh phn khi trongsn phm.

g. Cn p, ct lt.Sau thc hin cn p, ct lt sn

phm theo kch cph hp s dng.

h. Kim tra.Sau sn phm c kim tra bi

ngi quan st giu kinh nghim loi bnhng ming sn phm cha t yu cu.

i.

Bao gi.Cui cng nhng sn phm t chtlng c em i bao gi, dn nhn v

phn phi n ngi tiu dng.Sn phm hun khi c thi hn s dng

ngn ch khong 1 tun trong iu kinthng, nu bo qun sn phm nhit thp di 100C c th gi c sn phmtrong 3 thng.


15/17


14 | G r o u p 6 .

III. VIDEO CLIPFor thousands of years smoked fish was

a survival food.People would keep their catches by

salting them and hanging them to dry or by

smoking them over an open fire. This

enable communities to stockpile nutrient

rich fish for those long winter months.

Today we smoke fish primary to

enhance its flavor, this is wild sockeye

salmon it was not even frozen right on

board a fishing to preserve maximumfreshness. The smokehouse defrost the

fishes over fifteen hours in running water

lets just 20C above freezing. This slowcold water for helps prevent bacteria from

forming.

Next step is filleting. First workers slice

sort whats know as the called the fishmotion of the next. Then they cut each face

in half lengthwise separating the two fillets

from whats called the control bonedeficient of the spinal column. Defeat the

control bones into a machine that strips off

any remaining scraps of life.

The machine grind these trait

implements salmon used in making salmon

pies.

Worker trim the fillets using the razor

sharp knife slicing off the fence any excess

fat and any control bone fragments left

behind. After this,the fish will be ready forcuring,preservation process but also

enhance his texture.

Hng ngn nm trc, c hun khi l

mt thc phm sng cn.Mi ngi s gi sn lng nh btca h bng cch p mui chng v treochng kh hoc ht chng trn bp la.iu ny cho php cc cng ng d tr cgiu cht dinh dng cho nhng thng mang di.

Ngy nay chng ta xng khi c chyu nng cao hng v ca n, y l chi hoang d n thm ch cn khng

ng lnh ngay trn tu cu c bo v sti ti a. Cc nh xng khi r ng cmt mi lm gi ng h ,nhit canc khong ch 20 C trn mc ng bng.

Nc lnh chm cho gip ngn nga vikhun hnh thnh.

Bc tip theo l phi l. Cng nhnu tin ct loi nhng g c bit nh lcc chuyn ng ca c cho giai on tiptheo. Sau , h ct mi mt theo chiu dctch hai ming phi l txng ct sng .a xng sng vo mt thit b tch cc

phn tht cn li ra.

My xay nhng phn vn ca tht chi lm cc ming c hi.

Cng nhn ct phil bng cch s dngcon dao sc nh dao co ct bor bt k cht

bo d tha v cc mnh xng sng cn

st li. Sau , c s sn sng p mui,qu trnh bo qun m cn nng cao kt cuca mnh. Cng nhn trn mt hn hpmui gm 26 loi gia v sau cho hmui vo khong mt gi 30 pht l thigian gii hn hm lng mui c hi t hnmt phn trm.


16/17


15 | G r o u p 6 .

Workers comp the fillets in a mixture of

salt 26 spices then let them salt for

roughly an hour and a half ,the sort kill

time limit the salmon salt content less than

one percent. To stop the curing processworker went on for coaching with cold

water,then fillets with maple syrup to

neutralize any remaining salt resident.

Some companies use less costly makes of

boiled water and brown sugar.

The fillets go into a huge smoke oven

workers loaded combustion chamber with

sawdust ,maple tree sawdust for the first

eight hours of smoking cherry tree sawdustfor the next eight hours apple tree sawdust

for the last eight hours. This particular

sequence is major factor flavoring the fish.

They down the fire with water to generate

smoking. This process can call cold

smoking because the oven temperature

100C significantly lower than the industry

norms 250C. Smoking at this lower

temperature takes at least twenty four hours

three times longer than normal. But thecompany sees it produces almost a

problem.

When the fillets come out of the

smoked oven, that thoroughly cooked but

still have the consistency of raw fish.

Workers remove the fin bones, forty fin

bones for a fillet located between the fish.

The fillets then go to a scanning

machine, which means we slices off the

skin without removing any flesh.Then it is

sent to a freezer at minus 300 C. this forms

the fillets making them easy to slice.

The manual clicing machine custom

dng qu trnh p mui cng nhndng vi nc lnh ra , sau raming phi l vi sy-r t cy phong vhot cc thnh phn mui cn li. Mt scng ty tit lim bng cch s dng ncnng v ng nu.

Phil i vo mt bung xng khi lncng nhn np bung t vi mn ca ,mn ca g phong cho tm gi xng khi

u tin, mn ca cy anh o cho tm gitip theo, mn ca g to trong tm gicn li. Trnh t c th ny l yu t quantrng mi v c. H dp la vi nc tora khi. Qu trnh ny c th gi khi lnhv nhit l nng 100C thp hn ng kso vi tiu chun ngnh 250C. Xng khi nhit thp hn ny mt t nht haimi bn gi, di gp ba ln bnh thng.

Nhng cc cng ty nhn thy n sn xut

gn nh l mt vn .

Khi phi l i ra khi l hun khi, nuchn trit nhng vn c s thng nhtca c sng. Ngi lao ng loi bxngvy, bn mi xng vy cho mt phi lnm gia c.

Phil sau i n mt my qut, cngha l chng ta ct da m khng loi b

bt k ming tht no. Sau n c gin mt t lnh m 300C tr. iu nyto thnh phil lm cho chng ddng ct.

My ct lt c iu khin ty chnh


17/17


16 | G r o u p 6 .

into pieces about two millimeters thin.

Workers weight out the amount of

packaging in this case seventy grams.

Replace each portion or the trade made of

aluminium coated combo. These meansyou block scraps from seeping through to

kill of any remaining bacteria, theyveoccupied around us been deep freeze them

for an hour minus 350 C. they store the

shipped to milder minus fifteen. The

temperature of your home freezer

presertative these smoked salmon stay fresh

for a full year.

thnh ming mng khong 2mm.

Cng nhn cn ra s lng ng gi,trong trng hp ny l 70 gram.Thay th tng phn hoc thng hiu thchin combo trng nhm. y c ngha l

bn chn ph liu t thm qua git ca btk vi khun cn li, chng chim ngxung quanh chng ta trong mt gi m350 C. H lu tr nhng ship hng m15

0C. Nhit cu t lnh nh bn bo vsn phm c hi xng khi ny c titrong sut 1 nm.

thuc pham xong khoi_ food preservation.docx

Documents