PROCESSING TECHNIQUE smoked meats. Smoked Meats, techniques Processes w / Smoked Products Factory Its Own. A proposal by the Salon Entrepreneur p / Mexico. Technology & Equipment Manufacturing smoked (TECINA extracted from Salon Entrepreneur manuals).
For your Own Meat Factory Ahuamadas:
Contacts: salonemprendedor@yahoo.com
For your Own Meat Factory Ahuamadas:
Contacts: salonemprendedor@yahoo.com
This millennial Culinary Arts and manufacturing Smoked Meat, is a legacy that has remained over time, and today is being rescued by the high demand for the middle class, who discovers as a culinary delicacy in the ancient and noble craft.
millennial
This alchemy of preparing this culinary delicacy, has been adapting to the trends and health requirements for today, handcrafted quality products and processed in the patterns of demand for the food industry, with manufacturing techniques and processes, under the strict control of procedures ensuring an excellent professional preparation, with quality craftsmanship.
The proposal suggested here: it is for the creation and implementation of micro, small manufacturer of smoked products, where it is supposed to undertake technical and professional way, this type of enterprise, which means to know and learn their technology manufacture, assembly planning and business projection, proper installation and equipped with machines and technical equipment. The proposal is to acquire a factory and machines
Interested in units Smoked Meat.
For small factory p / Install in Peru:
salonemprendedorperu@gmail.com
For Other Countries: salonemprendedor@yahoo.com
Recommended Products for smoking:
Smoked Products: Meat, Cheese, Vegetables, Fish and others.
Beef: Rib-Cebu Cupino, Top-Rump, Beef-Chorizo, etc. Pork
: Rib, Pork, tenderloin, bacon, chops, other
Fish: Bass, Mackerel, Sea Bass, Salmon, Trout, Dorado, etc..
Seafood: Mussels, Clams, mussels, octopus, squid, other
Cheese: Parmesan, mozzarella, Provolone, others. Eggs: Quail
Sausages, sausages, sausages, ham, rolls, salami,
Miscellaneous: Duck, Chicken, Quail, Goose, Turkey, Rabbit, Lamb, etc.. Presentations
: In pieces and cuts as the local demand. Cut into slices and packed w / consumer shops, whole pieces in cellophane and decorated, c / breathing holes (artisanal basis), in bottles of preserved meats with vegetable oil and spices, various kinds of courts preserved with packing empty.
flow chart describing the process of Smoked Meat
Meat Selection : Sections 1 st, Firm, c / Hometown
Defining Courts: As demand Proposal to make
Washing and Sanitation: Washing and chlorinated c / rinse.
Disinfection Cleaning and Presentation
: Descartes, cuts and format parts.
to Dry Flavoring: Develop condiments, dog-eared pieces
Immersion Flavoring: Formulate Solution. Sink parts
Injection Flavoring: Develop / marinade and inject parts
Rest and Mature : Rest X 24 and 48 hrs. In the refrigerator.
Preparation w / smoked : Protect pieces to direct heat (sack)
Fitting Parts w / smoked : Smoked Cooking Part 1
Removing and Replacing p / smoked (without bag) smoked 2 ª part
Collection Finish: Times 1, 2 / 4 hrs 2 º 2 / 3 hrs depending on type of meat
Cooling and Maturation : Placement Hangers w / 4 / 8 hrs
Packaging and Labelling : According destination Product
Conservation Storage: In part to keep local
10/12 º
To View Photos, Pictures, and machines. Visit
, http://salonemprendedor.blogspot.com/
For small factory p / Install in Peru:
salonemprendedorperu@gmail.com
For Other Countries: salonemprendedor@yahoo.com
Recommended Products for smoking:
Smoked Products: Meat, Cheese, Vegetables, Fish and others.
Beef: Rib-Cebu Cupino, Top-Rump, Beef-Chorizo, etc. Pork
: Rib, Pork, tenderloin, bacon, chops, other
Fish: Bass, Mackerel, Sea Bass, Salmon, Trout, Dorado, etc..
Seafood: Mussels, Clams, mussels, octopus, squid, other
Cheese: Parmesan, mozzarella, Provolone, others. Eggs: Quail
Sausages, sausages, sausages, ham, rolls, salami,
Miscellaneous: Duck, Chicken, Quail, Goose, Turkey, Rabbit, Lamb, etc.. Presentations
: In pieces and cuts as the local demand. Cut into slices and packed w / consumer shops, whole pieces in cellophane and decorated, c / breathing holes (artisanal basis), in bottles of preserved meats with vegetable oil and spices, various kinds of courts preserved with packing empty.
flow chart describing the process of Smoked Meat
Meat Selection : Sections 1 st, Firm, c / Hometown
Defining Courts: As demand Proposal to make
Washing and Sanitation: Washing and chlorinated c / rinse.
Disinfection Cleaning and Presentation
: Descartes, cuts and format parts.
to Dry Flavoring: Develop condiments, dog-eared pieces
Immersion Flavoring: Formulate Solution. Sink parts
Injection Flavoring: Develop / marinade and inject parts
Rest and Mature : Rest X 24 and 48 hrs. In the refrigerator.
Preparation w / smoked : Protect pieces to direct heat (sack)
Fitting Parts w / smoked : Smoked Cooking Part 1
Removing and Replacing p / smoked (without bag) smoked 2 ª part
Collection Finish: Times 1, 2 / 4 hrs 2 º 2 / 3 hrs depending on type of meat
Cooling and Maturation : Placement Hangers w / 4 / 8 hrs
Packaging and Labelling : According destination Product
Conservation Storage: In part to keep local
10/12 º
To View Photos, Pictures, and machines. Visit
, http://salonemprendedor.blogspot.com/
manufacture machines and equipment Meat and Smoked Products
a) of Smoke Machine c / temperature control.
b) Washer with 2 / 3 Stainless Steel Sinks.
c) Countertop Ceramic or Stainless
d) Tool Set for 2 / 4 Operators
e) Hanger Steak Metallic Parts
f) Electronic Scale w / Weigh and measure performance
g) to prepare Cutter cuts Cold .
h) typical refrigerator Refrigerator
i) Pasteurization / Sterilizer w / Bottles
j) Small Sealer w / Vacuum seal.
* Information taken from Manual Smoked Manufacturing Entrepreneur Hall and used in practical technology courses.
View Other information on this site : Machines and equipment to complete unit to manufacture and supply all the accompanying business from planning, installation, commissioning and support further development of the factory. See next post. Recommendations
Process Flowchart Smoked.
01) The sausage is smoked with hardwood sawdust and not resinous
02) The meat must be dry in texture, without water retention
03) The courts are due to taste and visual presentation w / your customers
04) A dry seasoning should be very good meat paws
05) For the dive position the condiment pouch of tissue.
06) Injection marinade used syringes, veterinary, are more effective
07) The Rest is recommended to cover the meat with plastic attached
08) The Stage 1 is to protect the meat with paper bag cellophane
09) In the 2 nd hand smoke is placed without the bag and get a gold
10) The Times of smoking, estimates tables recommended by
11) Sterilization and Pasteurization is for canned meats
12) Vacuum Sealing recommended w / the best durability in gondolas
In future postings we will analyze the step of manufacturing, equipment and machines with their investment value, areas of installation with its corresponding flow chart. See this site.
SALON ENTREPRENEUR
Paraguay-Argentina-Brazil-Chile-Venezuela-Panama-Ecuador
Uruguay, Costa Rica
Headquarters: São Paulo, Brazil Tel
55-11-2404 -
0441 Fax.
55-11-2404-0441 e-mail: salonemprendedor@yahoo.com
MSN: salonemprendedor@hotmail.com
Web: http://salonemprendedor.blogspot.com/
http://salonemprendedor.wordpress.com/
http://salonemprendedorbr.blogspot.com/
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