PPT - Quy trình sản xuất xúc xích

Quy trình sản xuất xúc xích được trình bày tiếng anh rất ngon, dễ nắm thông tin, hình ảnh minh hoa sinh động - bắt mắt.

Welcome to our presentation

SAUSAGE PRODUCTION PROCESS

Group members:

1

Class: 57TP1

 Sausage is a valuable source of protein, containing most of the essential amino acids for humans

 Sausage is a valuable source of protein, containing most of the essential amino acids for humans

 It is also a good source of vitamins and minerals

 It is a very popular product

 INGREDIENTS

• Pig skin: increases adhesion

 SPICES

 THE PROCESS

1 Freezing:

The raw materials must be

frozen before processing

2 Defrost:

At this time, the meat coalesced into a very hard mass, so it was difficult to put into the blender and to carry out the grinding process

to grow

ingredients in the sausage

so we have to clean the meat thoroughly

5 Stuffing process:

Make the product has the shape, size and uniformity of products

5 Stuffing process:

Make the product has the shape, size and uniformity of products

The whole process is done in vacuum mode to minimize contamination of the product

6 Pasteurization:

• Cooks the product

• Kills harmful microorganisms

• Enhances the appearance

and taste

7 Drying

• In the process of pasteurization, the product will have water so microorganisms may grow

 Should be dried to limit the damage of the product and prolonged shelf life

8 The stage of completion

• Cools the product • Labels the product

• Packages the product

 SOME SAUSAGE PRODUCTS

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