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  • Schema Tehnologica Salam Italian

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    The document outlines the process for making Italian salami. It involves mixing meats like beef and pork with salt and spices. The meats are then ground, seasoned, stuffed into casings, tied, and smoked. The salami are smoked hot, boiled, cold smoked, labeled, stored for 3 days, and delivered.

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    The document outlines the process for making Italian salami. It involves mixing meats like beef and pork with salt and spices. The meats are then ground, seasoned, stuffed into casings, tied, and smoked. The salami are smoked hot, boiled, cold smoked, labeled, stored for 3 days, and delivered.

    Copyright:

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    1K views2 pages

    Schema Tehnologica Salam Italian

    Uploaded by

    tatianantl
    The document outlines the process for making Italian salami. It involves mixing meats like beef and pork with salt and spices. The meats are then ground, seasoned, stuffed into casings, tied, and smoked. The salami are smoked hot, boiled, cold smoked, labeled, stored for 3 days, and delivered.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    of 2

    3.3.2.

    Schema tehnologica de obtinere a salamului italian


    Amestec de sarare Carne vita cal II Carne vita cal I Carne de porc Sare Slanina tare

    Tocare Volf =3 mm

    Maruntire la Volf

    =3 mm

    Maruntire grosiera=12-14

    Maruntire grosiera=6-8

    Apa racita

    Cuterizare

    Sarare Malaxare 10min

    Sarare

    Maturare 2-4C, 24-48h

    Maturare 2-4C, 24-48h

    Maturare 2-4C, 24-48h

    Condimente

    Cuterizare

    Malaxare

    Maruntire la Volf

    =5 mm

    Malaxare

    8-12min

    Membrane artificiale

    Umplere,L=4550cm, =50-55 mm

    Sfoara

    Legare-stufuire

    Afumare calda t=75-95C, 25-30min

    Fierbere t=72-75C, 1-1.5ore

    Afumare rece t=15-40C, 12ore

    Etichete

    Etichetare

    Depozitare 10-12C, =75-80%, 3zile

    Livrare

    Fig.nr.1 Schema tehnologica de obtinere a salamului italian

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