Description of the technological process of obtaining “Hunting Pastrami”

Tabel nr. 2.1.

The
technological
process of
The technological process of making wild boar
making wild
boar

Nr. STAGE DESCRIPTION OF THE STAGE

Declaration of conformity, veterinary certificate,
Quantiy&quality
Trichineloscopic examination results and Swine fever
1. acceptance
conducted by ANSVSA. The qualitative and quantitative
reception is made by the technologist engineer.
2. Storage At 2-4 0C, for 12 hours and U%=65-75%.
Cutting
At 7-8 0C under continuous ventilation and U%=65-
3. Chopping
75%.
Trimming
Injection at a pressure of 2.2-2.5 bar, temperature of 7-8
Salting through
4. ° C.
brine injection
Use brine: 12% NaCl and 0.66% NaNO2.
5. Cringing 5 days (about 120 hours). At 2 ° C. U% = 65-75%
Bindings with It is done by puncture. At a temperature of 7-8 ° C. U% =
6.
food string 60-70%.
7. Tumbling For 1 hour, the temperature was 2 ° C under vacuum.
8. Set on rastel At 7 0C. U%=60-70%.
Holding at 79 ° C for 40 minutes; v = 0.3 m / s, U% =
25%.
• Smoked at 78 ° C for 30 minutes; v = 0.3 m / s, U% =
25%.
Thermal • Boiling at 75 ° C until it reaches a temperature of 64 °
9.
treatment C in the thermal center;
• Baking at 80 ° C for 15 minutes; v = 0.3 m / s, U% =
25%.Fierbere la temperatura de 75 0C, până când atinge
temperatura de 64 0C în centrul termic;

10. Colling At 7 ° C for 1 hour, U% = 60-70%

11. Weighting At 7 ° C. U% = 60-70%. Using electronic scales
Packiging, At 7 ° C. U% = 60-70%. Absorption power 6-7 m3 / h.
12.
vacuum Using PE bags.
13. Labeling At 7 ° C. U% = 60-70%. Using adherent labels.
14. Storage At 2-40C. U% = 65-75%. Using plastic crates.
At 2-40C. U% = 65-75%. Using means of transport
Delivery,
15 provided with IR. Which to keep the original refrigeration
transport
chain.
The shelf life of the delivery date is 20 days.