n IIThit k phn xng sn xut Jambon

TRANG MC LC 1 2LI M U

PHN I LP LUN KINH T 3

PHN II GII THIU V NGUYN LIU SN XUT JAMBON 5 1. Nguyn liu chnh 52. Ph liu 10

PHN III QUY TRNH CNG NGH SN XUT JAMBON 131. Quy trnh sn xut Jambon 13 2. Thuyt minh quy trnh sn xut Jambon 14

PHN IV TNH TON SN XUT 19I - Biu nhp nguyn liu 19 II - Biu sn xut 19 III Chi ph nguyn liu cho nh my 19

PHN V- CHN THIT B V S DY CHUYN 26CNG NGH SN XUT JAMBON HPI- S quy trnh cng ngh sn xut Jambon hp 26II- Kch thc ca cc thit b 26

KT LUN 27Mc lc 28

LI M U

Cngnghipthgiingycngphttrin,ccsnphmnngnghipcavocng nghip cng phong ph v a dng phc v cho nhu cu ngy cng cao ca con ngi. Thc phm lun gn gi v gn b vi con ngi trong tht l thnh phn khng th thiu i vi con ngi v n cung cp Protein, Vitamin, cc khong cht cho con ngi.

Vit Nam l nc c nn nng nghip pht trin, do vy chn nui cng l mt ngnh nng nghip mang li li ch kinh t cao cho nc ta. Trong nhng nm qua th n ln, n b c mc tng trng nhanh chng, y l ngun nguyn liu di do i vi cc ngnh ch bin thc phm, hn na lng tht tiu th ca ngi Vit Nam cn thp so vi cc nc trn Th Gii nn Vit Nam ha hn s l nc giu tim nng cho ngnh ch bin tht. Chnh v nhng thun li k trn vic xy dng cc nh my ch bin tht l v cng cn thit, iu khng ch thc y li cho cc ngnh chn nui, v to ra cc sn phm phong ph cho thc phm Vit Nam snh vai trn th trng quc t. Mt trong nhng sn phm l phi k Jambon.

Lthtgiheocpmuikh(countryham)haydungdchmuihocncnuchnhocxngkhi.Loijambonmuikh(drycuredham)thmn, c mi v m v thng th to hn loi Jambon p dung dch mui..Jambonnguyn i th rt ln v thng c dng cho nhiu ngi. Jamboncrtnhiuloitrongcloicxng,txnghockhng xng vcngcloixngkhihaymuivnhiuphngphpkhcna.Thmchcnc loijambonphatpnhiuloithtkhcnhau.Ham(jambon)cngnhccsnphmcngnghipkhc,cthsdngti,nutrckhinhaynusn.Crtnhiuloijambonkhcnhau,skhcnhauvthigianlutrcngnhthigiannurtphctp.VitNam,snphmnylicimkhcvidngsnphmthgiicngnhmcthngdngcasnphmchacao.

Sau y em xin trnh by quy trnh sn xut Jambon, do kin thc ca em cha c su nn nu c sai xt th mong thy c chnh sa cho em. Em xin gi li cm n su sc ti gio vin hng dn l c Ts. Phan Thanh Tm Vin Cng ngh sinh hc, Cng ngh thc phm nhit tnh gip cho em hon thnh n ny!

Em xin chn thnh cm n!

PHN I LP LUN KINH T

I- Nhim v thit k Thit k phn xng sn xut Jambon hp nng sut 1 tn/ 1 Ca.II- Chn a im thit k1- La chn a im xy dngKhi chn a im xy dng cn ch cc yu cu sau: Mt bng phi din tch xy dng trc mt v phi c kh nng m rng sau ny. Gn ni cung cp nguyn liu. Gn ni tiu th sn phm. Gn cc ngun cung cp nng lng. Ngun nhn lc di do, cp thot nc d dng.2- a im xy dngNh my t ti khu Cng nghip ph Ni B. Khu cng nghip ph Ni B t ti quc l 5, cch trung tm H Ni 30km, d dng thng thng vi cc tnh ln cn: Hi Dng, H Ni, Hi Phng, Qung Ninhdo d dng vn chuyn nguyn liu, cng nh vic phn phi vn chuyn vt liu.a, c im kh hu dc : 1% chu lc: 0,5 kg/cm2 Nhit trung bnh hng nm khong: 24 250C Chu nh hng ca hai hng gi chnh l gi ng Bc thi vo ma ng v gi ng Nam thi vo ma h. m trung bnh : 85% Lng ma trung bnh l 1500mm/ nmb, c im v nguyn liu Ngun nguyn liu di do, ch yu l Hng Yn v cc tnh ln cn khc nh: Hi Dng, Hi Phng, Qung Ninh, Bc Ninhc, c im v th trng tiu th Th trng tiu th ca nh my rt rng, khng nhng trong Hng Yn m cn c th trng tiu th rng hn na l H Ni, Hi Dng, Bc Ninh, Hi Phng, Qung Ninh Khu cng nghip ph Ni B nm dc quc l 5 nn rt thun li cho vic vn chuyn v phn phi sn phm.d, c im v ngun cung cp nng lng H thng in cung cp cho nh my nm trong h thng cung cp in cho khu cng nghip. Nc cung cp cho nh my c cung cp bi ngun nc t tiu chun trong h thng nc sch cung cp cho sn xut thc phm. Hi nc c cung cp t cc l hi ca nh my.e, c im ca ngun nhn lc Hng Yn c ci nm ngay st H Ni cho nn ngun nhn lc c cht lng cao nht c nc, bi vy Ph Ni thu ht mt lc lng cng nhn ln, cc k s, cng nhn c nng lc cao. Xy dng nh my ti y th s c ngun nhn lc di do v gi thnh chi tr s thp hn.f, c im v h thng thot nc, x l nc thi,rc thi Nc thi t nh my cha nhiu hp cht v c, hu c ha tan hoc khng ha tan. V vy x l cht thi l mt vn v cng quan trng Xy dng h thng x l nc thi theo tiu chun Vit Nam. Nc thi c thu gom vo cc b cha, sau khi x l xong mi c ha vo ng ng dn ra khu nc thi chung ca khu cng nghip. Rc thi c thu gom sch s v x l ti khu x l ca nh my.g, c im v h thng giao thng vn ti, thng tin lin lc Khu cng nghip Ph Ni B nm dc quc l 5,rt thun li cho giao thng vn ti,rt ngn thi gian vn chuyn nguyn liu cng nh thi gian mang sn phm ti ni tiu th H thng thng tin lin lc c lp t ti cc b phn ca nh my nn m bo mt thit vi nhau.h, c im v h thng phng chng cha chy Khu cng nghip c t h thng cnh bo phng chng cha chy, Cc h thng cha chy c lp t ti cc u mi quan trng m bo x l kp thi khi chng may c s c xy ra. T vic phn tch cc c im trn th xy dng nh my khu Cng Nghip ph Ni B Hng Yn l hon ton hp l, ph hp vi nhu cu sn xut, c tnh kh thi cao.

PHN II GII THIU V NGUYN LIU SN XUT JAMBON

A Gii thiu chung1. Nguyn liu chnh:Tht l nguyn liu chnh sn xut Jambon gm: tht i v mng Thnh phn ha hc : tht cha mt lng nc l ( 47,5 73% ); protit ( 14,5 19% ); lipit ( 7 37,5% ); tro ( 0,7 1,1% ); mt lng nh nguyn t khong ( Ca, P, Fe) v cc vitamin ( A, B1,B2, PP)Thnh phn cu trc ca tht l t l 3 loi m c, m lin kt v m m, n ph thuc vo tng con vt, gii tnh, mc bo, tui git tht v tng b phn ca sn phm tht. Gi tr dinh dng cao nht v ngon nht l m c (tht nc), thp nht l m lin kt, m m lm cho tht c v bo v c gi tr nng lng cao. Bng 1: thnh phn ha hc ca nguyn liu tht:Thnhphnhahc(g/100 g)Khong(mg/100g)Vitamin (mg/100 g)

Loi

tht

NcProteinLipitTroCaPFeAB1B2PP

Lnm47,514,537,50,781560,4----

Ln m60,916,521,51,191781,5-0.530,162,7

Lnnc7319716,71900,96-0,90,184,4

Bng2: Hm lng cht khong trong nguyn liu tht :(mg/ 100g tht)

Loi thtCaMgFeKNaP

Tht m2,5422,5442148180

Tht m13,2412,3442129170

Tht nc10,9292,2442161150

a, M c M c l phn c gi tr dinh dng cao nht. Cc thnh phn ch yu trong m c gm: nc, protit, cc cht ha tan cha nit, cc cht ha tan khng cha nit, lipit v cc cht khong. Ty thuc vo ging ln, iu kin sinh trng v pht trin, t l cc thnh phn c th dao ng. + Nc Nc l thnh phn ha hc phong ph v quan trng trong c th ng vt. Nc trong m c c th chia lm 3 loi: Nc lin kt yu: chim khong 60 80% tng lng nc, c gi bi lc tnh in trn b mt phn t protein. y l nc lin kt ni bo, chim gi khong trng gia cc t c. Nc lin kt mnh: chim khong 4 5% tng lng nc, hnh thnh lp n phn protein. Nc t do (ngoi bo): chim t 20 40% tng lng nc c gi bi lc mao dn gia cc t c. Nc t do cng c xem nh nc gian bo. + Protein Protein chim khong 80% cht kh ca m c. Hu ht cc axit amin khng thay th u tm thy trong m c, v vy tht c gi tr dinh dng cao. Cc protein tham gia thnh phn m c chia thnh 3 nhm chnh: cht c, t c, mng c. Mioglobin l thnh phn c quan tm nhiu nht trong s cc thnh phn ca t c. l protein mang li sc t ca tht v thng chim khong 90% tng lng sc t ca tht. Hm lng mioglobin trong m c khong 1% v khc nhau ty thng tui cng nh loi con vt. Chc nng ca mioglobin trong m c l tham gia vn chuyn oxy. Con vt cng ln lng protein ny trong m c cng cao. Phn t mioglobin cu to thnh t phn protide- globin (khong 94% khi lng chung) v hem. Trong phn t hem, nguyn t st nm v tr trung tm c 6 lin kt phi tr: mt ni nguyn t Fe vi phn t globin, 4 lin kt vi nit v lin kt th 6 tham gia vo vic hnh thnh phc ca mioglobin vi cc hp cht khc nhau. S c mt ca mioglobin to thnh mu huyt ca m c. Trong trng hp ny nguyn t Fe ca hem( c ha tr 2) c ni bng lin kt phi tr th 6 vi phn t nc. Mioglobin d dng lin kt vi oxy to nn sc t mu thm l oxymioglobin. Lc , Fe ca hem khng b oxy ha m vn gi nguyn ha tr 2.Chnh v vy, hem trong phn t mioglobin c bao bc bi protein khng phn cc.S tip xc lu di vi oxy dn n s oxy ha mioglobin v xut hin metmioglobin c mu nu. Trong qu trnh ch bin tht, mioglobin c th chuyn ha theo cc hng khc nhau. Khi ch bin nhit, cromoproteit bin tnh hnh thnh hemocrom v hematin. Trong trng hp ny, mu ca tht chuyn t mu sang mu nu xm. Mu c trng ca tht khi ch bin c bo v bng vic s dng nitrite. Nitrozomioglobin, c hnh thnh do globin bin tnh khi nu s em li mu hng cho tht. T c bao gm miozin, actin, actomiozin, tropomiozin, troponin, trong miozin chim khong 55%. Mng c bao gm mt phc hp v nh hnh. Cc protein ny c trong thnh phn ca cht c v mng lin kt bao bc si c. Mng c c th dng cht ch, dy c hay lng lo, ty thuc vo thnh phn v s lin kt ca cc t bo v cc si hin din. Collagen v elastin l hai thnh phn c bn ca mng c. Ngoi ra trong mng c cn c mucine v mucoid. + Lipit Hm lng lipit trong m c khong 3% v dao ng ty thuc vo loi, gii tnh, ln, v ch nui dng. Phn lipit (ch yu l photpholipit) c trong thnh phn ca t c, mng t bo. Lipit l cht d tr nng lng c mt trong cht c, m lin kt gia cc t bo v c dng c bn l triglyceride. Hm lng axit bo khng no ca cht bo m c ca ln rt nh so vi ng vt nhai li. + Vitamin Cc vitamin trong m c phn ln tan trong nc: vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12 , vitamin B15, vitamin PP, biotin (vitamin H),. Nh vy m c l ngun cha vitamin nhm B. Cc vitamin nhm ny khi ch bin nhit s b phn hy theo cc mc khc nhau. + Cht khong Hm lng cc cht khong trong m c khong 1.0-1.5%. Trong tht c mt K, Na, Mg, Ca, Fe, Zn, P, S, Cl. Nhiu cation lin kt vi cc hp cht protit ca m c, mt s dng t do xut hin khi git m. Ngoi ra trong tht cng c mt cc nguyn t ng, cobalt, molipden,b, M m M m c xem nh mt bin th ca m lin kt trong cc t bo m c tp trung nhiu. Trong cu trc ca t bo m git m chim th tch ln nht cn protoplasma, nhn v cc thnh phn khc phn b phn ra ca t bo m cnh mng lin kt. Tham gia vo thnh phn cc cht nm gia t bo v m m ngoi cc cht v nh hnh cn c cc si collagen v elastin. Hm lng ca cc thnh phn c bn (m, cht bo, m) trong m m ty thuc vo tng vng trn c th con vt. Ngoi cc thnh phn chnh trong m m cn cha cc cht mu, cht khong v vitamin. V c bn, gi tr thc phm ca m m c to nn do cht bo, l ngun cung cp nng lng. Cng vi cht bo, cng c mt cc cht sinh hc khc nh: axit bo khng no, phosphatit, vitamin ha tan trong du, sterin. S hin din ca cht bo trong ng rut c vai tr quan trng trong vic tiu ha cc vitamin tan trong du. Trong cht bo ng vt c triglyceride, hm lng di- v mono-glyceride khng ng k. Hm lng axit bo khng no c th xem nh chun mc nh gigi tr sinh hc ca m m bi v cc axit bo linoleic C17H31COOH v axit linolenic C17H29COOH khng tng hp c t c th con ngi, cn axit arachidonic C19H31COOH ch c tng hp t axit linoleic. Mu sc ca m l do cc sc t tan trong quyt nh nh -caroten, c tnh chng oxy ha. M b cha khong 1,7 mg% vitamin A v 1,0 mg% vitamin E. M heo cha khong 0,8 mg% vitamin A v 1,0 mg% vitamin E. M ng vt cha qua cc khu x l ha hc, do cha nhng cht chng oxy ha t nhin nh phosphatit, caroten, vitamin A, vitamin E nn c th bo qun mt thi gian lu. Trong m cn cha cc enzim nh lipase, phospholipase qua x l nhit cc enzyme ny mt hot tnh v c th bo qun lu. Vai tr ca m dng trong sn phm l lm cho sn phm mm mi, to nh tng tt, hn hp tht xay c nht cao gip qu trnh nhi rut d dng. Lng m nh hng rt ln n dy chuyn sn xut v cho hiu sut cao. Gi tr dinh dng: Ch yu l protein, protein ca tht l loi protein hon thin, cha y cc cht dinh dng axit amin cn thit cho c th. Lipit trong tht lm cho tht c gi tr nng lng cao hn, tng hng v thm ngon ca tht.

c, M lin kt: Thnh phn ha hc trung bnh ca m lin kt:ThnhphnTl (%)

Nc57,6 62

Protein18 - 21

Lipid vliopid1 -3,3

khong0,4 0,7

M lin kt gm gn, dy chng, ni ngoi mc c Protein ca m lin kt l loi protein khng hon thin, kh tiu ha, baogm collagen, elastin, muxin, mucoit. Yu cu nguyn liu : + Tht heo c gi sau mt ngy nhit 0 20C gip cho qu trnh ch bin v sn xut d dng hn.+ pH nh hng n kh nng lin kt vi nc, sn chc ca tht.

2. Ph liu

a, Mui n ( NaCl ) :- vai tr: gi cho tht khi hng, st trng vi sinh vt hay c ch s pht trin ca vi sinh vt bng cch thay i mi trng, gim m, khng ch s phn hy ca cc cht dinh dng. St trng nhng st trng nh khng tiu dit c tt c vi sinh vt. Vi sinh vt a mui th vn tn ti c trong mi trng c nng 12% do tht mang i mui phi l tht sch khng bin cht.+ Gim ha tan ca oxi lm cho cc vi sinh vt hiu kh khng c iu kin thun li sinh trng v pht trin.+ Do hin tng thm thu khi mui tht, nc trong t bo ca tht s di chuyn ra ngoi lm gim m ca tht gy c ch vi sinh vt.+ Ion Cl- kt hp vi cht m ca tht dy ni peptit khin cho cc men phn hy ca vi sinh vt khng cn c kh nng ph v cc phn t pirit ly cht dinh dng v vy mui c kh nng st khun.

*Mui bo qun ( NaN03 v NaN02 )- Gip tht mui ko di thi gian bo qun. Tc dng ca n l n nh mu v to mu cho tht khi p mui. Gi mu hng cho tht ; Nitric c tnh c do phi khng ch t l trong cc bin ti a ( 150 ppm )- Liu lng s dng: mt s nc cm s dng ph gia ny. Vit Nam cm s dng nitrite. S dng nitrate vi hm lng nh hn 0.022%. Mc ch s dng: Vai tr quan trng ca nitrite l to mu khi phn ng vi c, lm cho tht thu ht khch hng. To cho tht c hng v c trng. Hn ch s pht trin ca mt s c t thc phm v vi sinh vt gy h hng. Lm chm s pht trin mi i trong sut qu trnh bo qun do s c mt ca nitrite lm cho cht bo tr nn n nh, khng b oxi ha. n nh v c bit cho sn phm. Chng li Clostridium botulinum v mt s vi khun gy h hng khc. Kh nng c ch vi khun tng mnh trong mi trng acid. Mc d vic b sung nitrite vo hn hp mui c chc nng chnh l n nh mu, nhng n cn nh hng n mi v v tc dng kim hm vi sinh vt l quan trng hn. nh hng ca nitrite i vi mi v ca tht ty thuc vo nng nitrite s dng trong sn phm. Tnh cht: + Nitrite cn c kh nng phn ng vi cc thnh phn khc nh axit bo khng nchuyn ha carbohydrate thnh hp cht aldehyde, ci thin mi cho sn phm.+ Tc ng cp tnh: Nu s dng qu liu lng m Nitrite oxy ha ion Fe2+trong hemoglobin thnh Fe3+ to ra methemoglobin khng th vn chuyn oxy gy hin tng thiu oxy no. + Nitrate c th c s dng nh ngun nitrite. Nitrite c c tnh cao hn nitrate. + Tc ng mn tnh: phn ng ca acid nitrite vi amin bc hai to thnh nitrosamine. y l tc nhn gy ung th.+ S dng vitamin C hoc erythorbic acid (pinen mui ca chng) nhm hn chs to thnh Nitrosamin. b, Mui photphat : To gin ca Jambon iu chnh pH; gi nc tt hn; tng hng v; chng nm mc pht trin.

c, ng: ng thng dng l ng Glucozo y l ng n nn d thm vo tht v khng b nn men trong qu trnh bo qun so vi Saccarose+ ng lm du v mn ca mui; tng p sut thm thu; tng v ngt cho tht, tng p sut thm thu v km hm s pht trin ca vi sinh vt . Ngoi ra ng cn l cht ph gia lm gim hot tnh ca nc, n lin kt vi nc bng lin kt hidro bin nc t do thnh nc lin kt. V vy n gp phn tng bn vng khi bo qun, c ch vi sinh vt, to mm do cho Jambon.

d, Cht to mi : C th ni hng v l mt trong nhng thuc tnh quan trng ca thc phm.N quyt nh s la chn v s chp nhn ca khch hng i vi cc loi sn phm. Cc hp cht to mi phi c bay hi pht hin mt khong cch nht nh. Cm gic mi l rt tng i v phc tp khi c tc dng vi nhiu cu t bay hi trong thc phm.

e, M chnh ( mono glutamate Natri ) Bt ngt l mui mono Natri ca acid glutamic. Mc ch s dng: To v ngt cho sn phm. Tham gia tng hp nhiu acid amin, tc dng n h thn kinh trung ng, kt hp vi NH3 to glutanin ( glutanin dung gii c A.Fenilaxetic trong c th, cha cc bnh thn kinh, tim, teo c bp)

PHN III - Quy trnh cng ngh sn xut Jambon

Tht ( i, mng) b xng1. Quy trnh sn xut Jambon

Tan gi

Lm sch

Ct ming

Chun b dung dch mui

Tim dch mui

Massage

Nhi vo bao b

Hp

Lm ngui

Thi lt

ng gi

Sn phm

3. Thuyt minh quy trnh sn xut

* Nguyn liu tht:- Tht thng c s dng l tht chn gi,tht mng c b xng, c cp ng t0 = -18 : -120C. La chn tht c pH = 5,8 6,4 l thch hp nht v khi tng p H th kh nng lin kt vi nc cng tng ln gip hiu sut ch bin tng cao hn.- Khu la chn nguyn liu l bc quan trng n quyt nh n cc khu tip theo v cht lng ca sn phm.

* Tan gi:- Mc ch: + a tht tr li trng thi ban u cc bc ch bin tip theo c thc hin mt cch d dng.- Thc hin:+Tht c a vo phng tan gi v tan gi chm bng khng kh, thi gian khong 8- 10h, khi nhit ti tm tht l -10C th c th kt thc cng on tan gi.

*Lm sch:Gip tiu dit mt lng vi sinh vt v trnh c s h hng v mu cho sn phm cng nh cc quy trnh trnh tip theo t b nh hng.

*Ct ming:- Mc ch: Vic ct lc tht lm tng t l m c, gim ti a lng m m v cc sn phm khng cn thit n mc cho php mi sc tht. M lin kt bao ph trn b mt ca bp tht n phi m thng ra khi ct qua n, lm tng kh nng trch ly protein ca tht. C th dng my ct tht, my lm mm hay my p tht. Mc ch l lm tng kh nng lin kt ca protein trch ly gip sn phm c cu trc n nh, to mi lin kt gia cc protein vi nhau cng an hp v ct ming, tng gi tr dinh dng, gi tr cm quan. - Thc hin: + Ct ming khong 10 x 10 x 10 cm. Qu trnh c thc hin k v nhanh nhit phng 10-150C hn ch s xm nhp ca VSV v nhng bin i khc.Ct nc thnh tng ming kch thc ng u nhau v khi lng gn bng nhau to iu kin cho qu trnh xm c thun li.

* Tim dung dch mui:

- Chun b dung dch mui:

+ Cng thc pha ch dung dch mui tim( 100kg dch): Nc v trng : 83,3 kg Mui NaCl : 15 kg ng : 1 kg Mui photphat : 0,4 kg Mui NaNO3 : 0,05 kg Mui NaNO2 : 0,03 kg Axit Ascorbic : 0,02 kg M chnh : 0,2 kg

Tim dung dch mui:- Mc ch: Nhim v ca tim dung dch l cho dung dch mui thm su vo m tht to mi v c trng v lm cho tht mm. + m bo cho dung dch mui thm hn v b tr u trong cc ming tht, nh cc gia v thm vo tht vi hiu xut cao nht. + Lm mm cc c bp bng cch ph kt cu cc si c, do vy d vo khun hn. + Lm mu sc p hn do trong qu trnh ny c b sung mui nitrit v photphat -Thc hin: Tin hnh tim dung dch mui trn thit b t ng nhiu kim.Qu trnh tim hot ng nhp nhnh nh s phi hp ca bn lim v sn y di s iu khin thng nht ca c cu cam lch tm. Khi kim m xung sn , sn y cng i xung to vi sn cc rnh kim m vo tht m khng b gy. Ngoi ra, kt cu phn trn kim c tc dng nh mt piston c iu khin bng kh nn gip lc y kim lun nh hn sc bn ca kim+ Thi gian tim khong 2 pht. + Nhit dung dch tim phi xung t 0-20C tng ng vi nhit ca tht tim. m bo iu ny bng cch nuc mui sau khi pha phi trc trong phng lnh (0-20C) hoc ta dng thm nc vy nhit dung dch t 0-20C. + p sut bm tim phi gi 1-2 bar trnh lm tn thng n cc cu trc tht. + Khi lng tht sau khi tim tng ln t 20 % so vi trng lng ban u ty theo tng loi Jambon. + Phng tim dung dch lun lun c gi lnh lm cho nhit ca dung dch v tht khng i trong qu trnh tim. + Khi tim xong cc ming tht khng c cht ng, lu hoc chuyn mnh tay. - Cn lu nhng im sau: + Kim b nght trong qu trnh tim l tht b dnh vo u kim. Hu qu ca vic ny l dung dch a vo tht khng phn phi ng u lm nh hng n cht lng sn phm. +Nhit dung dch trc khi tim phi m bo nh quy nh m bo s lin kt gia cc nguyn liu v dung dch tim l tt nht. * Massage tht:- Mc ch: Sau khi tht tim xong ta a vo dn mm, dn mm lm cho tht thm u, dung dch thm t phn b u hn trong mi ming tht, nh m qu trnh tim tht t hiu sut cao nht, lm cho sn phm t yu cu mong mun. Massage tht thc hin trong thi gian di lm cho cu trc ca c b ph v, to thun li cho khu v khun cng nh nu hp v c s lin kt tt gia cc cu t vi nhau hnh thnh mt khi thng nht. Gip cho cc cht to mu v nitrit lan ta khp khi tht; lm tng t l sc t nitro ha lm cho mu p hn, nh massage m mu dy ln v u hn. Massage gip trch ly protein trong ming tht ri ha tan vi dung dch tim ngay trong cc l kim kim. Nh cht kt dnh trn m cc m c s kt lin li vi nhau khi c ng t do qu trnh nu, kt qu l lt sn phm sau ny s lin u, khng nt n, khng c l hc. -Thc hin: Tht sau khi tim c chuyn ton b ln thang nng, vo bn massage, ng np bn, t ch cho my hot ng. Nhit trong qu trnh massage lun nh hn 100C. Nu nhit tng cao to iu kin cho vi sinh vt pht trin, mt s phn ng ha hc xy ra. Massage nhit thp gip cho tht v dung dch lin kt cht ch hn. Massage trong iu kin chn khng lm cho mu sc n nh hn, ngn cn qu trnh oxy ha. Hn ch vi sinh vt pht trin, hiu sut ch bin cao. Massage thc hin trong 20h, vi tc 5 vng/ pht. Tc massage v thi gian tng i thp v lu nhm hn ch ti a s tn thng cu trc v gip cho s trch ly protein mt cch t t m bo cht lng sn phm nh mong mun.*Nhi vo khun, bao b:-Mc ch: Nhim v ca vo khun to cho Jambon c mt dng v nht nh trc khi em hp. Hnh dng mu m p hay xu l do khu ny quyt nh. -Thc hin: Dng da ti sau khi lc sch m, lng. Da sau khi c ra sch th c em to hnh bng cch dng dao ct theo mt mu c sn. Tip n l em ngm dung dch hn hp: mui nu 2%, Tari L96 0,5%. Mc ch l gip da trng. i vi Jambon da mu th ta nhum mu da heo, ngm trong dung dch mu 2% mu Sunet Yellow, vt ra, ro ri mi s dng. Mu c dng y l mu Sunet Yellow dng bt, ha tan trong nc nng. Tht sau khi c lm mm, c cho vo bao PE (bao Cryovac) lt lp da vo, lp da ch t mt na di khi tht, xp v nn cht tht vo khun, ri cho vo khun bng inox. Mi khun 5,5 hoc 3 kg. Nhit phng khong 70C*Hp:-Mc ch: Qu trnh hp lm bin tnh prtin, lm cho sn phm lin kt vi nhau thnh mt th thng nht, n nh hnh dng cu trc ca sn phm. Lm tng v mn ca sn phm, hp cn c tc dng thanh trng sn phm, bo qun sn phm tt. -Thc hin: Qu trnh nu ty thuc vo tng loi sn phm, ta ci t chng trnh sn trong my cho tng loi sn phm, to iu kin thun li cho ngi ng my. Ty tng loi sn phm ta c cc ch hp khc nhau, trong khong thi gian 6-10h, cho mi m.Qu trnh hp kt thc khi nhit tm ca sn phm t 700C v nhit phng t 83 85%. nhit ny th nghim cho thy Jambon gi mu sc tt, chn, thi gian tit trng( theo phng php Pasteur),ch lm chn Jambon ngi ta c th p dng nhiu cch gia nhit. *Lm ngui:-Mc ch: Sau khi sn phm hp xong c lm lnh gip lm cho sn phm n nh v cu trc trc khi a vo cng an xt lt, kim hm s pht trin ca VSV. -Thc hin: lm lnh sn phm ta c th tin hnh theo hai cng thc lm lnh nhanh, lm lnh chm. Lm lnh nhanh sn phm c h nhit mt cch t ngt, nhit sn phm gim nhanh hn ch c s pht trin ca vi sinh vt. Theo kt qu nghin cu vi sinh vt pht trin mnh t 500C. H nhit nhanh lm cho VSV khng pht trin kp, nhng li nh hng n cht lng sn phm, ch lin kt khng tt, mu sc cm quan km.Ngc li lm lnh chm, qu trnh h nhit t t, u im ca phng php ny lm cho sn phm c cu trc tt, hnh dng v sn chc n nh, nhng d b nhim khun.Hin nay thng dng ngi ta p dng phng php lm lnh chm, sn phm Jabon sau khi nu xong c a ra khi phng nu lm lnh nhit phng t 25-350C.Khi sn phm h n nhit cho php ta cho Jambon vo phng tr lnh 1-2 ngy n nh cu trc, mu sc, sau em i xt lt. Qu trnh lm lnh Jambon lun lun c trong khun hn ch mi s va p lm nh hng n hnh dng ca cu trc v hnh dng ca cy Jambon, hn ch mi s di chuyn khng cn thit, iu kin lm vic khng thay i hn ch mi s pht trin ca VSV v cc phn ng khc. *Thi lt:-Mc ch: Thi lt to cho Jambon c hnh dng v mu m thch hp, p ng c nhu cu th hiu ca khch hng. Tng gi tr sn phm v mt cm quan, thi lt lm gim khi lng sn phm, phn phi nhanh gn. Trong qu trnh thi lt ta loi bt c cc khim khuyt ca sn phm lm cho sn phm hon thin hn.+ Ngi ta thng thi lt dy khong 3mm.-Thc hin: Sau khi Jambon c bo qun 1-2 ngy th tho sn phm ra khi khun em i thi lt hoc tr lnh c cy Jambon, Jambon c ct bng dao ct v trng. Sn phm rt d b nhim khun mi trng xung quanh, dng c ct, tay ca cng nhn lm vic, do tt c phi c v trng tht k. Sn phm xt lt xong v bao PE v c ht chn khng ngay.Thi gian ht kh trong bao b l 25s trong mt ln ng gi.*ng gi-ht chn khng: -Mc ch: Sn phm sau khi xt lt xong c ng gi trong ti PE v ht chn khng nhm mc ch tng gi tr cm quan, kch thch s ch ca ngi tiu dng. Ko di thi gian bo qun, hn ch VSV pht trin, vn chuyn mt cch d dng.+ Thng c ng gi khong 200 300 g / ti.-Thc hin: Thit b ca qu trnh ny hon ton tng t nh qu trnh vo khun ht chn khng. Nhng im cn lu trong qu trnh ht chn khng sn phm l phi ht ht kh nu khng sn phm b oxyha trong thi gian bo qun, thun li cho VSV pht trin.Trong qu trnh p ta phi iu chnh nng va phi trnh hin tng khi ghp m b chy bao.* Sn phm: - Sn phm c mu vng nu, mt ct lt c mu hng ca tht, sn phm c mi c trng ca tht mui.PHN IV TNH TON SN XUTI Biu nhp nguyn liu Mt nm c 365 ngy trong c 300 ngy lm vic bnh thng. 1 ngy tt dng 7 ngy tt m 52 ngy ch nht 2 ngy (30/4-1/5) 1 ngy quc khnh 1 ngy 10/3 m.II Biu sn xut Mt ngy nh my lm vic l 2 ca. Da vo s ngy trong thng, ngy ch nht, ngy l, ngy ngh ta lp c biu sn xut cho sn phm Jambon l:

Thng

Sn phm123456789101112C nm

S ngy lm vic 241825252625272625272527300

S ca lm vic483650505250545250545054600

III Chi ph nguyn liu cho nh my: Cng thc tnh khi lng nguyn liu cn thit cho sn xut

T = Trong :T: nguyn liu cn thit sn xut (kg)S: Lng sn phm (kg)x1,..,xn hao ph nguyn liu cc cng on 1,2,,n.1 Cng thc pha ch dung dch mui dng tim, ngm tht

STTThnh phn nguyn liuHm lng ( %)

1Nc v trng83.3

2Mui n ( NaCl )15

3ng1

4Mui photphat0.4

5Mui NaNO30.05

6Mui NaNO20.03

7Axit Ascorbic0.02

8M chnh0.2

Tng100%

2 - Bng tiu hao nguyn liu ca dung dch muiThnh phnCng on

Nc v trngMui n (NaCl)

ngMui photphat

NaNO3

NaNO2AxitAscorbicM chnh

Pha dd Mui1%1%1%1%1%1%1%1%

Tim dd Mui10%1%1%1%1%1%1%1%

Massage5%1%1%1%1%1%1%1%

Hp15%1%1%1%1%1%1%1%

2.5s3 Bng tiu hao nguyn liu tht ( tnh theo % nguyn liu a vo)STTCng onHao ph ( % )

1Tan gi1

2Lm sch1

3Ct ming1

4Tim dung dch mui-10

5Massage-3

6Nhi nh hnh1

7Hp3

8Lm ngui1

9Thi lt1

10ng gi1

3. Cng thc phi trn

STTThnh phn nguyn liu c trong sn phm cui cngHm lng ( % )

1Tht ln98,5

2Thnh ph n hn hp mui1,5

Tng100

4. Tnh ton sn xut 4.1. Tht ln- Da vo cng thc phi ch, ta c khi lng tht ln c trong 1000 kg sn phm l:98,5% . 125 = 123,125 kg-Khi lng tht ln cn thit sn xut trong 1ca l : T= 120,198 kg4.2. Nc v trng- Trong sn xu t thng thng th hn hp dung dch mui chim1,5% trong sn phm,vy tnh ra khi lng nc v trng cn s dng l 1,875kg. M trong hn hp dung dch mui nc chim 83,3% nn ta c:1,875 . 83,3% = 1,562 kg Khi lng nc cn thit sn xut trong 1 ca l:T = = 1,92 kg

4.3. Mui n NaCl- Tng t nh nc v trng th NaCl s chim 15% trong hn hp dung dch mui nn ta cng c:1,875.15% = 0,28 kg Khi lng mui n cn thit sn xut trong 1 ca l:T = = 0,34 kg- Khi lng mui n cn thit sn xut trong 1 h l : 0,0425kg- Khi lng mui n cn thit sn xut trong 1 nm l:600.0,34 = 204 kg4.4. ng1,875.1% = 0,01875 kg Khi lng ng cn thit sn xut trong 1 ca l:T

4.5. Mui photphat0,4% . 1,875 = 0,0075 kg Khi lng mui photphat cn thit sn xut trong 1 ca l:T= 0,0092 kg4.6. Mui Nitrit NaNO20,03% . 1,875 = 5,6. 10-5 kg Khi lng mui Nitrit NaNO2 cn thit sn xut trong 1 ca l:

T = 6,9. 10-5 kg4.7. Mui Nitrat NaNO30,05%. 1,875 = 9,4 . 10-4 kg Khi lng mui Nitrat NaNO3 cn thit sn xut trong 1 ca l:T= 0,0015 kg4.8. Axit ascorbic0,02% . 1,875 = 0,000375 kg Khi lng axit ascorbic cn thit sn xut trong 1 ca l:T4.9. M chnh0,2%. 1,875 = 0,00375 kg Khi lng cn m chnh thit sn xut trong 1 ca l:T

BNG CHI PH NGUYN LIU CHO DY CHUYN SN XUT JAMBON NNG XUT 125KG/ hSTTThnh phn nguyn liuKhi lng vo kg/hKhi lng vo kg/CaKhi lng vo kg/ nm

1Tht ln120,198961,584288475,2

2Nc1,9215,364600

3Mui NaCl0,342,72816

4ng0,0230,18455,2

5Mui photphat0,00920,073622,08

6Mui NaN030,00150,0123,6

7Mui NaN026,9 .10-55,52. 10-40,1656

8Axit ascorbic0,000460,00681,104

9M chnh0,00460,036811,04

Tng s122,497980,038293974,38

BNG BN THNH PHM DY CHUYN JAMBON NNG XUT 125KG/HNguyn liu kg /hCng on vhao phTht lnMui n

ngMui photphatM chnhNcTng

Tan gi %120,198-1

Lm sch %118,996-1

Ct ming %117,7806-1

Tim dung dch mui %116,628+100,340,0230,00920,00461,92

Massage %128,291+30,34-30,023-30,0092-30,0046-31,92-3

Nhi bao b %132,1-10,3298-10,02231-10,008924-10,0045-11,8624-1

Hp %130,78-30,327-30,022-30,0083-30,004455-31,844-3

Lm ngui %126,8-10,317-10,02134-10,008-10,00433-11,789-1

Thi lt %125,5-10,314-10,021-10,00792-10,00429-11,77-1

ng gi %124,2-10,31-10,02-10,00784-10,00425-11,752-1

Sn phm123,00,30690,01980,00780,004211,734125,07

PHN V- CHN THIT B V S DY CHUYN CNG NGH SN XUT JAMBON HPI S dy chuyn sn xut jambon nng xut1 tn sn phm/ ca

II - Kch thc cc thit b trong dy chuyn sn xut Jambon nng sut 1000kg/ca

STTTn thit bKch thc( D- R- C )S lng

1Phng tan gi5000 x 3000 x 30001

2Bn lm sch2000 x 1200 x 8003

3My thi ming1350 x 700 x10001

4My tim dung dch mui1340 x 680 x 17001

5My Massage1750 x 1550 x 7501

6T hp3505 x 1490 x 25801

7Phng lm ngui6600 x 3000 x 40001

8My thi lt770 x 670 x 7001

9My ng gi660 x 600 x 10501

KT LUNVi thc trng v sinh thc phm hin nay nc ta, kh l bt n nh v sinh an ton thc phm, th vn ch bin thc phm l cc k c mi ngi quan tm. T thc trng em c giao nhim v Thit k phn xng sn xut Jambon hp vi nng xut 1 tn sn phm / 1 Ca.Trong qu trnh thc hin n ny do c s ch bo rt tn tnh ca c gio Phan Thanh Tm em hon thnh n mn hc ny.Mi thng s tnh ton em trnh by y trong bn n ny, qua c th thy c tnh kh thi v kh nng pht trin phn xng ch bin Jambon ny trong tng lai gn nht.Tuy nhin, do s hiu bit v kinh doanh cng nh sn xut ca em cn hn hp nn cn nhiu thiu xt. Em rt mong nhn c s ch bo ca thy c v cc bn gip em hon thnh n ny tt hn na.Em xin chn thnh cm n su sc ti s gip ca c Phan Thanh Tm gip em hon thnh n ny!

Ti liu tham kho:1.http://luanvan.net.vn/luan-van/qui-trinh-san-xuat-jambon-48135/2.http://luanvan.net.vn/luan-van/bao-cao-thuc-tap-tai-nha-may-vissan-23045/3.http://cncbthitvathuysan.wordpress.com/2011/12/02/jambon-th%E1%BB%8Bt-2/4. Tp th tc gi - S tay ha cng 1,25. http:// www.kochequiment.com6. http:// www.alibaba.com7.https://www.google.com.vn/search?q=jambon&newwindow=1&es_sm=93&source=lnms&tbm=isch&sa=X&ei=DDV-U_L3MIXhkAWujYGQBw&ved=0CAgQ_AUoAQ&biw=1280&bih=6948. http://doan.edu.vn/do-an/tong-quan-ve-protein-cua-thit-25170/

27Linh Th Hoan - CNTP1-K56