Informe Elaboracion de Salchicha. - Copia

7/24/2019 Informe Elaboracion de Salchicha. - Copia

1/21

INFORMEELABORACIN DE PRODUCTOS CARNICOS SALCHICHA RANCHERA.

GRUPO#1.ALEX DAVID PALOMINO LOZANO 1930164HON AIRO GELVEZ BECERRA 1930163

DOCENTEPEDRO SAUL RIVERA CARVAAL

UNIVERSIDAD FRANCISCO DE PAULA SANTANDER.FACULTAD DE INGENIERIA.

TECNOLOGIA !UIMICA."3111$

TABLA DE CONTENIDO.


2/21

1. OBETIVOS..................................................................................................... 3

". MARCO TEORICO............................................................................................3

3. MATERIALES % REACTIVOS.............................................................................5

4. PROCEDIMIENTO............................................................................................6

$. ES!UEMA DE MONTAE..................................................................................7$.1 PREPARACIN DE LA GRASA DE CERDO....................................................7

$." PROCESO DE MOLIDO PARA LA GRASA DE CERDO......................................7

$.3 ADICIN DE SAL NITRO % ACIDO ASCORBICO............................................8

$.4 ADICIN DE GLUTAMINTO MONOSODICO % LACTATO DE SODIO.................8

$.$ CUTEADO DE LA CARNE DE RES& CERDO % GRASA.....................................8

$.6 ADICIN DE HIELO A LA CARNE................................................................9

$.' ADICIN DEL COLOR& HUMO LI!UIDO % CONDIMENTO DE SALCHICHA......9

$.( PROCESO DE EMBUTIDO DE LA SALCHICHA............................................10$.9 PROCESO DE AMARRADO.......................................................................10

$.10 PROCESO DE ESCALDADO......................................................................11

$.11 CHO!UE TERMICO DE LA SALCHICHA.....................................................11

$.1" PROCESO DE ESCURRIDO........................................................................12

6. REACCIONES !UIMICAS...............................................................................12

'. CUESTIONARIO............................................................................................12

(. DATOS % OBSERVACIONES.............................................................................12

9. CALCULOS % RESULTADOS...........................................................................12

10. AN)LISIS DE RESULTADOS........................................................................13

11. RECOMENDACIONES.................................................................................13

1". BIBLIOGRAFIAS........................................................................................13

ANEXOS............................................................................................................. 13
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977611http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977611http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977612http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977612http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977613http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977613http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977614http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977614http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977615http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977615http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977616http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977616http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977617http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977617http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977618http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977618http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977619http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977619http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977620http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977620http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977621http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977621http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977622http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977622http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977623http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977623http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977624http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977624http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977625http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977625http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977626http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977626http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977627http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977627http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977628http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977628http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977629http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977629http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977630http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977630http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977631http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977631http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977632http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977632http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977633http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977633http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977634http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977634http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977635http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977635http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977634http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977633http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977632http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977631http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977630http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977629http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977628http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977627http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977626http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977625http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977624http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977623http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977622http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977621http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977620http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977619http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977618http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977617http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977616http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977615http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977614http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977613http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977612http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977611http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23_Toc435977635


3/21

1. OBJETIVOS.

E*+,-+ / -2/- 5-& 772- 7 /7+ *-8 +57-8 8-,7 7* --* 27+*2+2 *+8+2+ 7 *+ :/;+ 27 *+,-+--& 27+2+8& *+8 7+-78 :77+2+8 ? *-8 -8,*78 7+ / -2/- 5- -- 78 *+ 8+*@@+ 87 2/8+*& +*+2- *-8--7-8 -- 7*-:- =/;- + *+ 2/8+ +*7+.

2. MARCO TEORICO.

U -2/- 5- -78+2- /2- 78 +=/7* =/7 - 78 8-72- + : -78- 27- 7+ ? 27,7 8-77 + 78-8 -78-8 -8 72++77 +78 27 8/-8/-. A*:/-8 8- @+,/:/78+8 @->-8 ? *-:+>+8 L-8 -2/-8 5-8/2-8 87 7*+,-+ - +7 27 78& 72- ? -+8 78778& :+8+ 27 72-& -27-8&+2-8& -- *-8 -8&


4/21

@:77 ?+ =/7 *-8 -2/-8 8-*- 87 +87/>+& +2758 7* @7*- 27,7 87 27 ,/7+ +*2+2-,-*:+. L-8 +-8 ? -8 8- /? /8+2-8 7 *+ -87+ 27 +78 ?78+2-8. E8+8 8+*78 /*>+2+8 7 /@-8 +;878& 8- -827+2+8 +*78 ++ 7* --* ?77 27* ,-/*8-. E / 22/- 8+- *-8 +-8 ? -8 8- 52+77+,8-,2+8 - 7* +- :+8-78+*. L+ + -,++ =/7 87 -2/7 +- 7 7*

+,77 -- 7 7* /,- 2:78-& -2/7 *+ +8


5/21

-+*77 87 /*>+ +7 27 72-& + 778 87 *7 +:7:+ -+8 +78 + *+ 7>*+& --+7 27 78& =/7 78 ,7 --2+ - 7* +;8. E* S+*@@& 78 / 7,/2- :+27& -+7 +:+& :+8+ 27 72- -*2+& ? - 787+8. A+7777 77 8/ -:7 7 *+E2+2 M72+& @++ 72+2-8 27* 8:*- XV& ? 8/ 7+ /727 78+ +8-+2+ +* -:7 27--8 7,/2-8 =/7 87 + ? 87 -*+ - *+8+78 8- 7+& 87**+8 27 *+-& /7> -8+2+& 8+* ? *+-8 27 -*-& *+ +7 87+ *+ - *+8 787+8& 87 27J+ -87+ :77+*77 - "4 @-+8 ?87 7,/7 7 +8 27 72- - 27 78. D78/8 27 787 -78- 87 +++ ? 87 /7*:+ ++*+ 7++ 27 7+ =/7 78 7* /+2-. E87 -78- 87 @+7 7 7-8 + 77+/+8

--*+2+8 ? +7+2-8 - /-8 2;+8& 8*777 ++ 87+*-8& - 28/78-8 +,-*:+2-8 ++ 8-77*-8 + -78-8 27 +@/+2-.

3. MATERIALES Y REACTIVOS.

B+27J+8 *58+8 ++ +*7-8 N 1' 1"&" Q "1&1 P*58- ++ +*7-8 ++ 7-*7 *+8 +7-78 ,+27J+8. P-*+ N ( ++ ++ *+8 8+*@@+8

TJ7+8 ++ -+ *+ -*+ P+K- +,8-,77 ++ +*7-8 ++ 87+ *+8 8+*@@+8 C*-- *;=/2- P++ 278+.
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23chttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23c


6/21

4. PROCEDIMIENTO.

Figura#1. Elaboracin de productos crnicos, salchicha ranchera.
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23dhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23dhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23d


7/21

5. ESQUEMA DE MONTAJE.

5.1 PREPARACIN DE LA GRASA DE CERDO.

Figura#2. Corte en trocitos de la grasa del cerdo.

5.2 PROCESO DE MOLIDO PARA LA GRASA DE CERDO.

FIGUR#!. "olido de la grasa con un poco de cerdo para ser adicionado luego en elcuteador.
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23ehttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23fhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23ghttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23ehttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23fhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23g


8/21

5.3 ADICIN DE SAL NITRO Y ACIDO ASCORBICO.

Figura#. dicin de sal nitro, cido ascrbico para preparar la carne.

5.4 ADICIN DE GLUTAMINTO MONOSODICO Y LACTATO DE SODIO.

Figura#$. dicin de gluta%inato %ono sdico & lactato de sodio para tratar la carne.
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23hhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23ihttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23hhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23i


9/21

5.5 CUTEADO DE LA CARNE DE RES, CERDO Y GRASA.

Figura#'. "escla de las carnes en el e(uipo de cuteado.

5.6 ADICIN DE HIELO A LA CARNE.

Figura#). *rata%iento de te%peratura con hielo.
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23jhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23khttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23jhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23k


10/21

5. ADICIN DEL COLOR, HUMO L!QUIDO Y CONDIMENTO DESALCHICHA.

Figura#+. dicin de hu%o l(uido & condi%ento para dar un %e-or sabor.

5." PROCESO DE EMBUTIDO DE LA SALCHICHA.
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23lhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23lhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23mhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23lhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23lhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23m


11/21

Figura#. /roceso de introduccin de la carne en el plstico (ue le dar la 0or%a.


12/21

5.# PROCESO DE AMARRADO.

Figura#1. %arrado de las salchichas con aproi%ada%ente 12c% de distancia.
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23nhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23n


13/21

5.1$ PROCESO DE ESCALDADO.

Figura#11 /re cocido de las salchichas por un periodo aproi%ado de ! %inutos.

5.11 CHOQUE TERMICO DE LA SALCHICHA.

%&'()*+12. S -)/0 * &)0(/&) * */&/* /(* / & -*)* /7(8)9&/.
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23ohttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23phttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23ohttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23p


14/21

5.12 PROCESO DE ESCURRIDO.

%&'()*+13. S /'*0* * */&/* -*)* &9&*) -& :/ 0 *'(*.

6. REACCIONES QUIMICAS.

3 (Glutamato monosodico)

Na OOCCH2CH2- CH (NH2) COOH

Empleado para aumentar el saor dul!e de la !arne s"n uso de #randes!ant"dades en a$%!ar.

3 (Lactato de sodio)

C3H$O3.N+

R7+-+ -- +:77 -87+7 ? 2+ / 8+,- 8+*-.
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23qhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23rhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23qhttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23r


15/21

. CUESTIONARIO.

.1 MAPA CONCEPTUAL DE CARNE Y DERIVADOS.

Figura#1. "apa sobre %ane-o de carnes & deri4ados de la %is%a.
http://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23shttp://var/www/apps/conversion/tmp/scratch_5/HYPERLINK%23s


16/21

.2 LA PRODUCCIN Y MERCADO DE PRODUCTOS C;RNICOS ENCOLOMBIA.

E* 8++8 7 "014 -8+2-/ 77- 27 4&9 27827 "010. A8; 8- 7* 7+- ,-- 7 C-*-,+ +*+>7+ 27 "3 **-78 27 7J7*+78 ,--8 7 "014. FEDEGAN& "014

C-*-,+ -/7*+& P7& R/8+& E:-& A:-*+& 77 --8.

S7 785 +,+J+2- ---*-8 8++-8 ++ 77 +78- 7 -2/-8 5-8,--8 7 7+2-8 -- C@+& +& ? C-7+ 27* S/.

E8+8 8- + 8*- +*:/+8 27 *+8 +>-78 ++ 7 7 7* 87- 5- ,--& *-+-8 + =/7 -->+ 7 27+**7 78+8 ? 58 +>-78 ++ @+7 27 C-*-,+ 7* 278-78-:2- ++ 8/8 -?7-8& 7 7* 87- 27 +78 7 C-*-,+ 87 @+ 7-+2- +8-8 27778+8 - - 7 8/


17/21

7 7- -,7277 + *+ 72+2 27 *+8 7878& 7 7* /+* 87 787+ *+8 8:/7788/,28-78

T77+ N-,7 =/7 87 *7 2+ + *+ ;+ +* +7& ? 87 /*>+ @+8+ 7* /* 7* 7 +K-

27 2+. E +@-8 87 27-+ 77-.

N-**+ A+*78 77 *-8 1" ? "4 7878 27 72+2& 7 +@-8 87 27-+ -**-.

V++ 27 7 +- H7,+8 =/7 ?+ @+ +2- 8/ 7 77- 77 *-8 "4 ? 367878& 7 +@-8 -+*77 87 *7 27-+ -- --.

V++ 27 -2/ H7,+8 +?-78 + 3 +K-8& 7 +@-8 87 *7 27-+ --7-2/-.

E* 87:/2- 7- 27 2+8 787+*>+2+8 - /78& 7 *-8/+*78 7* +* -2/- 78 *+ *7@7.

G++27;+ 27 +7 C-78-27 + *-8 @+-8 2-27 *+ +8 - /78 278+2-8 ++ 787 +2- 7* *- 277:-27 78-8 8- +8-+2-8 @+8+ 7* */:+ 2-27 + + 87 8+


18/21

.3 MAPA CONCEPTUAL DE LA SALCHICHA PRODUCIDA EN EL LABORATORIO.

Figura#1$. /roceso elaborado en el laboratorio de ali%entos.


19/21

". DATOS Y OBSERVACIONES.

E 7* *+,-+-- 87 +,+J+- /+8 ---7 / -- 2


20/21

1$. AN;LISIS DE RESULTADOS.

S7 -,/- /+ 8+*@@+ - /+ -887+ +7+,*7& ;:2+ ? - 87 =/7,+ -


21/21

12. BIBLIOGRA%IAS.

ttp//a#ro"ndustr"aun"sar!.lo#spot.!om.!o/p/mar!o-teor"!o-produ!tos-

!arn"!os.tml ttps//es.""ped"a.or#/""/a!tatodesod"o

ttp//.!al"dos!op"o.!om/!al"dos!op"o/e!olo#"a/4u"m"!a/4u"m"!a*!o!"na.pd'

ttp//es.sl"desare.net/anH"noosa1/elaora!"n-de-sal!"!a

ttps//outloo.l"e.!om/oa/

realmotma"l.!ompat/ma"l/"no:/atta!mentl"#to: ttp//temat"!o8.astur"as.es/e:port/s"tes/de'ault/!onsumo/se#ur"dad;l"m

entar"a/se#ur"dad-al"mentar"a-do!umentos/!arnes.pd' ttp//elaora!"ondesal!"!a.lo#spot.!om.!o/2013/07/-

ea"orurlde'aultmlo.tml ttp//"n"ertaen!olom"a.!om.!o/se!tores/a#ro"ndustr"a/!arn"!o.tml

ttp//.s"!.#o.!o/drupal/s"tes/de'ault/

Informe Elaboracion de Salchicha. - Copia

Documents

Transcript of Informe Elaboracion de Salchicha. - Copia