PROCESO DE ELABORACIO N DEL SALCHICHON
LABORAT LABORA TORIO DE PROCESOS CARNICOS PRESENTADO POR MANUEL ANTONIO QUINTERO ORTIZ TUTOR JESUS BUSTAMENTE MESA UNIVERSIDAD DE ANTIOQUIA SECCIONAL URABA TECNOLOGIA DE ALIMENTOS FACULTAD FACULTAD DE CIENCIAS FARMECEUTICA Y ALIMENTARIA ALIMENTARIA 2015
CERVECERO
INTRODUCCION En ést !n"#$% &#n#&$%#s '&$&' () *$#&s# ( *$#(+&&!,n - )'.#$'&!,n ( *$#(+&t#s &/$n!&#s s*&!')%nt '.)'$%#s s#.$ ) s')&!&,n &$&$# 3t!*# ( %.+t!(# )'.#$'(# ' *'$t!$ ( &'$n4 n ) &+/) ést *$#&s# s '*)!&' %(!'nt *$#&(!%!nt#s t&n#),!&#s )' t$'ns"#$%'&!,n ( "'&t#$s ( *$#(+&&!,n n +n *$#(+&t# t$%!n'(#6 Est#s "'&t#$s s#n7 L' %'t$!' *$!%' %'n# ( #.$' )#s 8+!*#s ( *$#(+&&!,n 3n )' *)'nt' %,!) ( )' +n!$s!('( ( Ant!#8+!'4 - s (s'$$#))' %(!'nt +n' "'s ( &!&)# &#$t# 3%'t$!' *$!%' )'.#$'&!,n - nt'46 P'$' ))# 8+é %9#$ %'n$' ( &#n#&$ ntn($ - *#n$ n *$/&t!&' ést *$#&s# ')!%nt!&!# -' 8+ s )#$' ( %'n$' :tns' #.s$'n(# t#&'n(# *$#.'n(# ) *$#(+&t# 3s')&!&,n &$&$#4 tn!n(# n &+nt' )'s n#$%'s ( !!n .!#s+$!('( - &')!('(6 S;n ) M!n!st$!# ( S')+( ( C#)#%.!' n s+ (&$t# 21<2 ( 1=>? ) s')&!&,n @Es ) *$#(+&t# *$#&s'(# &#&!(# %.+t!(# )'.#$'(# &#n In$(!nts - '(!t!#s ( +s# *$%!t!(# !nt$#(+&!(# n t$!*'s '+t#$!'('s &#n +n (!/%t$# nt$ 5 - >0 %% '+%'(# # s#%t!(# ' t$'t'%!nt# té$%!&#@
OBJETIVOS
OBJETIVO GENERAL: C#n#&$ ) *$#&s'%!nt# () %.+t!(# 3s')&!&,n4 tn!n(# n &+nt' )#s *'$/%t$#s ( "'.$!&'&!,n - st/n('$s ( !!n - &')!('(6 OBJETIVOS ESPECIFICOS: C#n#&$ ) *$#&s# !n(+st$!') ( )'.#$'&!,n () s')&!&,n &#n n#$%'s té&n!&'s6 E%*)'$ )'s n#$%'s ( !!n &')!('( - *$#t&&!,n t'nt# () *$#(+&t# &#%# ) ( *$s#n')
MARCO TEORICO
E) s')&!&,n s +n t!*# ( %.+t!(# &+$'(# ( #$!n $!# - $#%'n#6 S )'.#$' &#n &'$n %'$' ( &$(# - ');n &#ntn!(# ( t#&!n#6 S &#n(!%nt' &#n s') ')+n's s*&!'s t')s &#%# *!%!nt' n+ %#s&'(' &)'# # &!)'nt$#6 T#(' st' %'s' *!&'(' s (9' %'&$'$ (+$'nt +n's !nt!&+'t$# #$'s - (s*+és s %.+t n !ntst!n# ( '&' # &$(# &#)/n(#)# *'$' s+ &+$'(# 8+ *+( s$ ') +%# 3'+%'(#4 # s!%*)%nt s&'(# ') '!$ (+$'nt ')+n#s ('s6 E:!stn '$!('(s ( s')&!&,n 8+ &#nt!nn %&)' ( &'$ns &#%# &$(#'&+n# # &$(# 9'.') n'(# t&ét$'6 En ')+n#s )+'$s s +n *$#(+&t# ( )' %'t'n' 3&#st+%.$ ( ')+n#s *+.)#s s*'H#)s46
VARIEDADES DE SALCHICHICHON - Salchichón Ce!ece": *$#(+&t# &/$n!&# *$#&s'(# %.+t!(# &#&!(# 8+ n s+ s+*$"!&! ( &#$t %+st$' t$##s ( &'$n - $'s' !s!.) &#n )' '(!&!,n ( s+st'n&!'s *$%!t!('s - &+-# (!/%t$# s %'-#$ # !+') ' 0%% El #alchichón i$%ic": )'.#$'(# n #n's ( E:t$%'(+$' # S')'%'n&' s $')!' &#n &'$n %'$' ( &$(# !.é$! S )'.#$' ( "#$%' %+- *'$&!(' ' )#s (%/s s')&!&#ns &#n $'s' ( &$(# *!%!nt' s') #$é'n# t#(# .!n %&)'(# - (9/n(#)# s&'$ ') '!$ . -
Salchichón &e Vic7 s $')!' n )' &#%'$&' ( )' P)'n' ( V!& ' st s')&!&,n t'%.!én s ) (n#%!n' "+t6 S )'.#$' &#n &'$n ( &$(# &#n )#s t$##s ( &'$n %/s %'$#s - s *!&' %&)'n(# )' &'$n &#n ) t#&!n#6 Un' sté t#(' )' &'$n .!n *!&'(' - %&)'(' s %.+t n t$!*' n't+$') s (9' s&'$ (+$'nt 5 ('s6 S+)n tn$ + > &%6 ( (!/%t$# - +n' )#n!t+( ( +n#s 50 , <0 &%6 Est#s s')&!&#ns (.n st'$ (.!('%nt t!8+t'(#s s;n ) C#ns9# R+)'(#$ ( )' Dn#%!n'&!,n I6G6P S')&!&,n ( V!&6 S')&!&,n ( A$',n7 st s')&!&,n s ) s+) ))'%'$ t'%.!én '(# ( C')'%#&'6 S ) ))'%' 's *#$ tn$ '(# ( &$(# %9#$'n' &/s&'$' ( n+ %#s&'(' *!%!nt' n$' - *!%!nt' .)'n&' .
Salchichón c'la 7 s +n t!*# ( s')&!&,n 8+ st/ "#$%'(# *#$ &'$n ( &$(# &#n s*&!'s )'.#$'(# n ) n#$t ( Es*'H' n ) P's V's S+ n#%.$ !n ( 8+ )' &'$n *!&'(' s %.+t n t$!*' ( '&+n# # t$!*' &+)'$ ( &$(# n *!'s ( +n#s 0 &%
LABORATORIO DE PROCESOS CARNICOS
L'(a: Un!$s!('( ( Ant!#8+!'s&&!#n') U$'./ S( C!n&!'s () M'$ G')": <0 N"*$e &e la )+c,ica: S')&!&,n C$&$# Fecha: 2>'#st#2015 N"*$e &el )"e#" ac"*)a.an,e: Js;s B+st'%'nt Ms' N"*$e &el a'/ilia &e la$"a,"i": E(K!n A$(!)' N"*$e enca(a&" &e la )+c,ica: M'n+) A6 Q+!nt$# O$t! N"*$e# &e l"# e#,'&ian,e# )a,ici)an,e#7 An' M'$' O$#&# L+!s F)!* Mn' n)# G'!$!' A$'n# C$!st!n' M'$&)' R#($+ An' M'$' M'$tn ( A$&#s
PROCESO DE ELABORACI0N
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12 E)'.#$'$ *'st' 32 E)'.#$'$ *!&'(# 42 M&)'$ *!&'(# *'st' 52 E%.+t!$ n t$!*' "!.$#s' 3!($'t'$ n '+' "$' *#$ 20 %!n+t#s4 62 S&'(#7 (+$'nt ?0 %!n+t#s ' t%*$'t+$' ( 50C 72 A+%'(#7 *#$ !n%$s!,n 17 &#n +%# I%*$!') *#$ 17?0 %!n+t#s 82 S&'(#7 &#nt!n+'$ #t$#s ?0 %!n+t#s ' t%*$'t+$' ( <0C 96 C#&&!,n ;%(' 'st' t%*$'t+$' !nt$n' ( 2C 2 En"$!'$ ' 'st' t%*$'t+$' ( ?5 C &#n '+' 1;2 A)%'&n'$ ' t%*$'t+$' ( $"$!$'&!,n6
MATERIALES < METODOS
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Reac,i!"# Ds!n"&t'nt7 C!t$#s'n Dt$nts • •
Ma,eia )i*a C'$n ( $s T#&!n# In$(!nts n&s'$!#s T$!*'s • • • •
RECEPCI0N: Ps# P - t%*$'t+$' &'$'&t$st!&'s #$'n#)é*t!&'s6 S $!"!&' ) &#$t6 S #.s$'$/n &'$'&t$s #$'n#)é*t!&#s 3&#)#$ #)#$ t:t+$'4 S$/n )'s &'$'&t$st!&'s ( )' &'$n "$s&'6 S t#%'$/ )' t%*$'t+$' !nt$n' ( )' &'n') 8+ (. st'$ nt$ 2< C6 3 0 C46 S t#%' ) P 8+ st'$/ n 55 s! )' &'n') st/ n $!#$%#$t!s n 5> < s st/ n %'(+$'&!,n6 • •
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DETERMINACI0N DEL PORCENTAJE DE HUMEDAD Mét#(# ( )' )/%*'$' !n"$'$$#9#7 S t#%' +n' %+st$' ( 10 6 ( &'$n %#)!(' - #%#n!'(' s ))' ' )' )/%*'$' ' +n' t%*$'t+$' ( 150 C *#$ ?0 %!n+t#s6
FORMATO PARA RECEPCION DE MATERIA PRIMA CARNICA CARNE DE CERDO Fecha: 3?;9?3;16 CORTE CARACTERISTICA S ORGANOLEPTICA S
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TEMPERATUR CARACTERISTICA A S FISICOUIMICAS PH HUMEDAD PROTEINA GRASA
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CARNE DE RES Fecha: 3?;9?3;16 CORTE
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1175 ( CARACTERISTICA caac,e#,ic S " ci&" l+c,ic" ORGANOLEPTICAS OLOR TETURA Fi*e TEMPERATURA 6 C 7 CARACTERISTICA PH S FISICOUIMICAS HUMEDAD PROTEINA GRASA
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INGREDIENTES In$(!nts +t!)!'(#s *'$' ) *$#&s# ( )'.#$'&!,n () S')&!&#n &$&$#
PASTA C'$n ( $s T#&!n# $'s# A)%!(,n ( *'*' '$!n' ( t$!# B's $') C'$$'n!n' A+&'$ C#n(!%nt# &$&$# P!%!nt' A9# P$#%': +%# )!8+!(# A&&#$( L'&t't# ( s#(!# L!'(#$ T202 N!t$') S') !)# T#t')
FORMULACION ?56< 1?600 600 26=0 0602 06?0 060 1600 06?0 0602 ?6=0 060 0620 ?6<0 600 0620 065< 2=6>0 100
GRAMOS 5?< 1=5 <0 1 5 < 15 5 1 5= 1 ? 5 <0 ? > 1500
E) *#$&nt'9 ( %+)s!,n $'s' s s+%, &#n ) *#$&nt'9 ( t#&!n# -' 8+ st# ' '*#$t'$ +n' &'nt!('( ( $'s' n&s'$!' *'$' )' )'.#$'&!,n ( )' *'st' *'$' ) *$#&s# ( )'.#$'&!,n () s')&!&,n &$&$#
INGREDIENTES P!&'(# ( $s P!&'(# ( &$(# P!&'(# ( t#&!n# S') N!t$') C#n(!%nt# &$&$# B's R') P!%!nt' T#t')
PICADO FORMULACION 16>5 0600 1<600 060 0625 120 0605 0625 100
GRAMOS <2> <00 20 < 1> 1 1500
BALANCES DE MASA T#t') %&)'*$#(+&t# "!n') *é$(!('s T#t') M&)' P$#(+&t# "!n') Pé$(!('s Pé$(!('s
?000 2<22 ?> 126<
RENDIMIENTOS de Rendimiento =
Producto final × 100 Total de Mezcla
de Rendimiento de salchichon =
2622 g 3000 g
× 100=87,4
FORMULADOR SALCHICHON CERVECERO UDEA PASTA
FORMULADOR SALCHICHON CERVECERO UDEA PICADO
CARACTERISTICAS FISICOUMICAS SALCHICHON CERVECERO: D '&+$(# ' )' t'.)' #t#$'(' n ) %'n+') ( )'.#$'t#$!# R8+!s!t#s ( &#%*#s!&!,n - "#$%+)'&!,n *'$' *$#(+&t#s &/$n!&#s &#&!(#s s;n NORMA ICONTEC 1?25 3V '&t+')!'&!,n4 s *+( &'t')#'$ ) s')&!&,n &$&$# &#%# +n *$#(+&t# S)&&!#n'('6 P!&'(#
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TRATAMIENTO T@RMICO A) "!n')!'$ ) *$#&s# ( %.+t!(# () s')&!&,n &$&$# *'s# *#$ +n t$'t'%!nt# té$%!&# &#n ) "!n ( )!%!n'$ '+' *$#*#$&!#n'$ ) s&'(# &'$'&t$st!&# *'$' *#st$!#$%nt s$ '*t# *'$' ) &#ns+%# +%'n# *$# n st' #&'s!,n n# *+( '&$) $'"!&' (.!(# ' 8+ ) #$n# *$snt# "'))'s ' )' #$' ( '&$) st *$#&s# - ) &+') s+ t%*$'t+$' n# s#.$*'s'.' )#s ?>C (.!(# ' +n' "'))' %&/n!&' n# #.st'nt s (9, n ) #$n# '*$#:!%'('%nt #$'s 'st' 8+ ))'$' ' *+nt# s+!('%nt s '&' +n' &#&&!,n +%('( 'st' 8+ ))'$' ' +n' t%*$'t+$' !nt$n' ( 2C - 's '$'nt!'$ +n *$#(+&t# )!.$ ( %!&$##$'n!s%# *'t,n#s 8+ *+('n '"&t'$ ') &#ns+%!(#$ ' )' #$' ( s$ &#ns+%!(#6
DISCUSION DE RESULTADOS
En )' t'*' ( $&*&!,n ( )' &'$n n&#nt$'%#s 8+ ) * %(!(# &#n t!$!))'s ( * '$$#9, +n $'n# ( 5>< 8+ !n(!&' 8+ )' &'$n s n&#nt$'.' n t'*' ( %'(+$'&!,n *$# (.!(# ' 8+ n# tn'%#s )' "'&!)!('( ( +n * %t$# *+( s*&+)'$ 8+ ) * ( )' &'$n st+!s n st $'n# $'&!'s ' )'s t!$!))'s6 L' t%*$'t+$' ( )' &'$n 35C4 E) $n(!%!nt# () *$#(+&t# s &#ns!($' '&*t'.) - st# s *+( &#$$#.#$'$ &#n )#s $'%#s ( %$%' $')s 3?> 4 L' "#$%+)'&!,n () *$#(+&t# s $')!, %(!'nt ) "#$%+)'(#$6 A)) s &')&+)'n )#s (!"$nts *s#s ( &'(' !n$(!nt - *$%!t &')&+)'$ (!"$nts *'$/%t$#s sH')'(#s n )' +' ( %'n+') ( &'$ns "#$%+)'&!,n *'$' s')&!&,n C$&$# C#%*#s!&!#n')%nt &+%*)n &#n )#s $8+!s!t#s n#$%'t!#s6 L' *$#tn' "+ ( 1262 - (. s$ %n!%# ( 10 )' $'s' "+ ( 2?65> - (. s$ %/:!%# 2> )' s') "+ ( 1<= *'$' )' '&*t'.!)!('( #$'n#)é*t!&' () *$#(+&t# s $&#%!n(' 8+ s' ( 1> 20 s!n %.'$# n# st/ %+')9'(# ( )#s st/n('$s n &+'nt# ' )' &#n&nt$'&!,n ( n!t$!t#s s n&+nt$' *#$ (.'9# 31?5**%4 ') %/:!%# *$%!t!(# 3200**%46 D '&+$(# ' )#s *#$&nt'9s &#%*#s!&!#n')s '$$#9'(#s *#$ ) "#$%+)'(#$ ) s')&!&,n &$&$# s$!' ( t!*# s)&&!#n'(# 3*$#tn' %!n 122 $'s' 2?65> +%('( $'s' 5?=6
CONCLUSIONES2
P'$' )' )'.#$'&!,n ( *$#(+&t#s &/$n!&#s s&')('(#s t!*# %&)' s (. tn$ %+- *$snt ) #$(n ( '(!&!,n ( )#s !n$(!nts7 A(!&!,n ( "#s"'t#s !n$(!nts s#)+.)s n '+' (%/s &#n(!%nt#s ) /&!(# 's&,$.!&# - *#$ +)t!%# ')%!(#ns st# &#n ) "!n ( !t'$ )' $'&&!,n 8+ s ))' ' &'.# nt$ )#s n!t$!t#s - ) /&!(# 's&,$.!&# "#$%'n(# /&!(# nt$!&# 8+ %#(!"!&' )' &#%*#s!&!,n "!n')6
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A) %!s%# t!%*# s (.n &#nt$#)'$ *'$/%t$#s &#%# )' t%*$'t+$' 3(+$'nt t#(# ) *$#&s#4 - t!%*# &#%# n ) &'$8+# %#)!n(' &+tt$ %.+t!(#$' s&'(# - ')%'&n'%!nt#6 S ) '(!&!#n' !)# (+$'nt t#(# ) t!%*# ( &+tt$!'(# *'$' %'ntn$ +n' t%*$'t+$' !n"$!#$ ( 12C *'$' !t'$ L' (sn't+$')!'&!,n ( *$#tn's 38+ '"&t'$' )' $tn&!,n ( '+'4 - )' $+*t+$' ( )' %+)s!,n6
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E) $n(!%!nt# "!n') () s')&!&,n &$&$# "+ () > &#n +n' %$%' ( ?> *#$ )# &+') s $nt'.) )' )'.#$'&!,n () s')&!&,n &$&$# s!%*$ - &+'n(# &+%*)!n(# &#n )'s .+n's *$/&t!&'s ( %'n+"'&t+$' - )#s 8+!*#s '(&+'(#s ' )' #$' ( $')!'$ st *$#(+&t#6 S '*)!&, &'(' +n' ( )'s *'+t's nsH'(' *#$ n+st$#s (#&nt 8+ s!n (+(' 'n s!(# &#%# )'s *$s#n's 8+ 'n +!'(# n+st$#s *'s#s *+)!(# n+st$'s té&n!&'s - *#$ s+*+st# &#$$!(# n )# 8+ n#s %#s 8+!#&'(# ('n(# ' &#n#&$ 8+ )#s *$#(+&t#s &/$n!&#s s +n '$t - '- 8+ #/$s)' - (!s"$+t'$ ( &'(' +n' ( )'s t'*'s 8+ t!n s!n (9'$ ( )'(# 8+ )' )!%*!' s "+n('%nt') n )#s (!st!nt#s t!*#s ( st#s n#&!#s 8+ s (. tn$ %+&' 'tn&!,n ' $&#%n('&!#ns () té&n!&# () )'.#$'t#$!# P$'&t!&'s ( &#%*#$t'%!nt# s+$# P$'&t!&'s !!én!&'s7 )''(# ( %'n#s n# ))'$s )#s ((#s ' )' .#&' n# &#%$ n %#%nt#s (!"$nts ' )#s 's!n'(#s *'$' ))# s!n '&&s#$!#s - s#.$ t#(# %'ntn$ (!s&!*)!n' - 'tn&!,n6 A) "!n')!'$ st t$'.'9# #.t+!%#s ) &#n#&!%!nt# - )'s (!"$nts té&n!&'s '*)!&'('s *+(# (9'$ (!&# 8+ s )#$'$#n )#s #.9t!#s () &+$s#6
BIBLIOGRAFIA
N#$%' Té&n!&' C#)#%.!'n' NTC 1?25 V A&t+')!'&!,n6 In(+st$!'s ')!%nt'$!'s6 P$#(+&t#s &/$n!&#s *$#&s'(#s n# n)'t'(#s6 200> DECRETO 21<2 ( 1=>?6 M!n!st$!# ( S')+(6 tt*s7s6iKi)e&ia6#$K!W!Salchichó MANUAL DE LABORATORIO DE PROCESAMIENTO DE CARNES6 N))Os*!n' ( B'$$n&6 UNIVERSIDAD DE ANTIOQUIA6
