Ham- a meat delicacy, which is made mainly from pork.

Ham is a pork ham prepared in a special way, smoked or baked.

High-quality ham is made from pork ham, back shoulder. Whole pieces of meat are immersed in brine, kept there for a certain time and then smoked. Ribs are rarely used. As a delicacy, ham is made from bear meat, venison, poultry fillet parts are used. But recently, the demand for this delicacy has increased so much that large and medium pieces are used to prepare it for everyday needs. boneless meat from pork, beef, sometimes poultry meat is used.

The assortment of ham is very large. There are many varieties and types of ham, which are used in different ways on our table.

Ham is produced raw-smoked, boiled-smoked, boiled, molded, etc. Ham is a popular food item in many countries around the world.

Ham production
In industrial production, special grates are used for crushing, and for the home, meat can be cut into small cubes with a knife. Brine is introduced into the resulting meat mass either with a syringe or in a special bath. You can combine both methods, first fill the meat composition through a syringe, a special multi-needle injector, and then process it in a special bath. The meat preparation should stay in the brine for at least 3.5 - 10 hours, depending on the type of ham put into production. The composition of the brines also depends on this. The basis is salt, water, sugar, polyphosphates, ascorbates. Depending on the recipe, inert cellulose preparations, flavoring and flavoring additives, cumin, pepper, cinnamon and other spices and additives are added. The amount of brine per unit of meat preparation, the sequence of laying the ingredients is determined by the specifics and grade of the product being manufactured, technological chains and traditions of manufacturing the final product in this production and in this area. In order for the meat mass to bind during its further processing, soy flour is added to the brine, and finely chopped pieces are added to the lumpy meat in an amount not exceeding 10% of the total mass.

This technology is used to produce combined ham, ham with additives, restructured ham.

In addition, according to a similar technology, in addition to ham, neck, and ham, products are made from lower-grade meat, which is crushed and pressed in brine. The output is products of the first and second grade - sandwich ham, cold appetizer, pressed meat. They are prepared using pressing in special forms, or nets, in which soy proteins, soy flour, carrigans are added. Heat treatment produced in special chambers under the control of automation, to maintain the required parameters of humidity and temperature. The finished product is cooled in special coolers until the temperature of the finished product drops to 4-8 degrees.

There are technologies for making raw smoked ham. The semi-finished product is suspended in a smoking chamber and smoked at a temperature not exceeding 40 C, depending on the unit weight of the product, from 10 to 24 hours, and then dried in dryers for up to 10 days to give the required consistency.

Notable ham varieties
Parma ham is a raw smoked Italian ham. Parma ham belongs to the names protected by origin. Parma ham is produced in northern Italy. Not only the process of making Parma ham itself is strictly controlled, but also the nutrition of pigs. Parma ham is aged in a special brine with certain spices, then dried in natural conditions for 10-14 months. Parma ham is served very thinly sliced.

Parisian ham - made only from lean pork, characterized by a particularly delicious taste.

Ham is an indispensable decoration of the festive table. Ham is used not only for sandwiches, but also for salads, rolls, fillings.

Ham at home
The most delicious is the ham made by hand. To do this, a piece of pork is taken, preferably without veins, tied with a net, and soaked in cold water for a short time. Water is added, the container is put on fire and brought to a boil. Boiling water is drained, poured cold water, brought to a boil again. Refueling in preparation Bay leaf, parsley, peppercorns, carrots, salt. Boil for at least 1 hour over low heat. Remove the cooked meat, wrap in foil, put in the oven, preheated to 200 degrees. Keep at this temperature for half an hour. Remove, cool slowly to a temperature not exceeding 15C.

To obtain an additional taste effect, you can wrap the meat after cooking in a thin sheet of dough and coat with egg yolk on top.

The ham is ready to eat.

Despite the modern variety of delicacies, this meat product takes its place of honor, the same as smoked sausages and fish delicacies: lightly salted salmon, smoked catfish, on any holiday table. In addition, home-cooked ham is very healthy, of course, not like pumpkin or spinach, but it is a relatively dietary dish, especially if low-fat meats were used in its preparation.

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Introduction

To date, the meat industry has been and remains one of the most important and significant sectors of the national economy. It should supply the population with high-quality meat processing products, which leads to an increase in the output of meat and meat products. Relying on this, there is a rearmament and reconstruction of meat production. The enterprises of the meat industry of the agro-industrial complex of the country are equipped with modern technological equipment, the latest technology, complex mechanization and automation of production. Thanks to scientific and technological progress, all these ideas are being realized.

The task of paramount importance is to improve the quality of meat and products of its processing, which depends on both agriculture and processing industries. Meat processing has many prospects for the future. But the entire meat industry faces many unresolved tasks. There are acute issues of unsanitary conditions and violations of hygiene standards at enterprises. Exceeding the MPC and various pollution levels leads to an increase in occupational diseases and accidents at work. All these and many other issues need to be addressed, and resolved immediately, with maximum efforts. The problems of the meat industry cannot be solved on enthusiasm alone; significant capital investments are needed.

The issue of saturation of the country's market can be solved as follows. Having various small meat processing points on the territory, residents will be able to receive fresh and high-quality meat processing products on time and in the required volumes. It will also remove transportation issues.

An analysis of the nutrition of various groups of the population of our country, conducted by the Institute of Nutrition of the Academy of Medical Sciences, shows that at present, food consumption not only fully meets, but in a significant part of the population exceeds energy needs. At the same time, the need for proteins, primarily of animal origin, is satisfied only by 20%. A significant part of the population has an excessive consumption of fats and carbohydrates, a lack of vitamins and minerals.

One of the consequences of the scientific, technical and social process, which is of decisive importance for the problem under consideration, is a sharp decrease in energy costs for the bulk of the population, both in the sphere of social production and in the sphere of household and life. Over the past decades, due to the mechanization and automation of labor, the reduction of the length of the working day and the working week, the development of public and personal transport, the expansion of public services, human energy consumption has decreased by 1.5-2 times.

It is necessary that the assortment and composition of meat products correspond to the changing physiological needs of the professional and age groups of the country's population.

At meat processing enterprises, strict adherence to technological regulations is necessary, especially at the key operations of cutting carcasses, refrigeration, manufacturing sausages and culinary products. Particular attention should be paid to the processes of ripening, minced meat preparation and heat treatment. A necessary condition for the production of high quality meat products is high level sanitation and hygiene.

1. Status of the issue

Conveyors serve as a means of organizing technological lines and devices for moving products in the process of processing them or for transferring them between workshops, to warehouses.

The advantages of overhead tracks and conveyors over stationary floor transport are as follows:

The possibility of product contamination is excluded, since there is no direct contact with vehicle parts;

Conditions are created for processing products from all sides without additional transshipment operations and any devices;

It provides a practical opportunity to maintain the required sanitary and hygienic conditions in the workshop;

It is possible to remove individual cargoes from the flow and turn them back on; into the stream (with a small mass of cargo, it is outweighed) without stopping the production process;

The conditions for performing some technological operations are facilitated;

Increased labor productivity.

Overhead tracks come with mechanical traction - conveyor (Fig. 1 a) and without mechanical traction - simple overhead tracks, conveyorless (Fig. 1 b); on the latter, loads are moved due to the tangential component of the gravitational force (Fig. 1 c - inclined path), manually or using the trunk of the stacker (Fig. 1 d).

Rice. 1. Overhead tracks with mechanical traction and without conveyor overhead tracks

Overhead tracks and conveyors by location; design, purpose and other features can be divided into the following groups:

Planar (horizontal, vertical, inclined) and spatial;

Chain, rope;

Screw and rod.

Most often, rod conveyors are used in the production of meat rolls and other deli products in order to mechanize the process of loading and unloading operations, because. in this technological process, the pulsating movement of the load predominates.

The scheme of the drive station to the rod conveyor is shown in fig. 2. The movable cylinder 1 is equipped with two slopes of the wheels 2, moving along the guide rails and a fixed piston 4, the rod of which consists of pipes 5 and 6. Pipe 5 - central - serves to supply oil to the right cavity of the cylinder and communicate the working cylinder (direct ) stroke (the pitch of the supply of goods is 20--30 mm less than the stroke of the rod, the pipe 6 is designed to supply oil through the annular space to the left cavity of the cylinder and communicate the reverse stroke to the cylinder. The rod 7 with fingers 8 moves the load-carrying rollers 9 along the rail 10. The rods can be single or compound "in the latter, individual straight rods are hinged to each other and additionally connected by chains. Single rods serve straight, and composite rods serve straight and curved sections of the track. Rod pulsating conveyors with an individual hydraulic drive, all other things being equal, are more than 32% cheaper chain conveyors.

Rice. 2. Drive station to rod conveyor

For pushing pulsating conveyors with a hydraulic drive on difficult sections of the overhead track, it is possible to use two hydraulic cylinders 1 and 2 (Fig. 3), pulling the traction chain in the forward and reverse directions. The rods 3 and 4 of the cylinders are connected to the traction chain 5, thrown over the sprockets 6--8, the Chain serves the rail 9 of the overhead track with a complex configuration of the conveyor. To compensate for wear and chain stretching, one of the cylinders is mounted on a movable base with a tension screw 10.

The scheme of a pulsating conveyor with one power cylinder and a centralized supply of the working medium is shown in fig. four.

The conveyor consists of a rail on which running rollers 2 are located, pushed by fingers pivotally attached to the traction chain 4. The chain is moved by cables 5 and thrown over a double-stranded roller 7 mounted on the end of the rod 8 of the hydraulic cylinder 9.

The cable tensioner 5 consists of an additional block 10 of the load 11. The free ends of the cables are attached to the fixed posts 12. Such a system of blocks and cables doubles the path of movement of the goods compared to the stroke of the piston and. reduces the overall dimensions of the conveyor and its cost. The use of this conveyor is economically advantageous with a small volume of production and a small length of the curved working rail.

The disadvantages of overhead tracks and conveyors are their significant dimensions and weight, as well as the high unit cost of the track;

Small efficiency gears from the engine to the traction body;

Possibility of droplets of lubricant on the transported products;

Rice. 3. Hydraulic pusher pulsating conveyor

Fig.4. Pulsating conveyor with one power cylinder

Possibility of falling loads and free-seated load-bearing bodies;

Complexity and inconvenience of service.

All of the above designs contribute to the mechanization of the process of loading and unloading operations in the production of meat rolls, but they cannot form a meat roll, which requires the introduction of an additional operation, which is most often performed manually.

The purpose of this design development is to improve the quality of manufacturing rolls and reduce the time of the technological operation for their formation by combining several operations in one machine.

2. The technological process of cooking ham and meat rolls

The technological process of preparing molded ham and meat rolls is shown in fig. 5 and on sheet 1. In the massage, crushed unsalted meat raw materials, sodium nitrite in the form of a solution of 1-2.5% concentration, a multifunctional mixture of Bionext 50 or Bionext 100 are sequentially laid. salt, potato starch, spices (optional), provided water / ice (according to recipes No. 1); in the production of ham products according to recipes No. 2 in the massage, crushed unsalted raw meat, sodium nitrite, phosphates, isolated soy protein are loaded trademark Supro EX32 or EX33 or Supro System Brand M9 or M68 or M112, carrageenan, potato starch, salt, sugar, spices (optional), flavors, monosodium glutamate, water / ice according to the recipe and begin the massaging process.

Massaging is carried out under vacuum in the mode: rotation-rest for 4-10 hours, depending on the type and characteristics of the raw material, the specified cycle of the massager and its design.

The temperature of the unloaded meat emulsion should not exceed 12°C. The amount of moisture added over the recipe when preparing minced ham in a mixer or tumbler when using vapor-gas-water-tight casings is in%:

for ham products of the following types:

Mikhailovskaya - 45-48;

Alekseevskaya -43-46;

Sergeevskaya - 48-51;

andreevskaya -51-54;

Nikolaev -41-44;

petrovskaya - 38-41;

pavlovskaya - 85-91;

dmitrovskaya - 82-88;

Alexandrovskaya - 88-94;

Vasilievskaya - 92-98;

Yuryevskaya - 80-86;

Borisov - 78-84.

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Rice. 5. Technological process for the preparation of molded ham and meat rolls

In the case of using natural or other artificial casings, the indicated amount of added moisture is increased by 8-10 liters per 100 kg of raw materials.

After repeated (after ripening) mixing of minced meat in a mixer or massager, it is sent for molding.

Forming is carried out manually or on special presses, which is a low-tech operation.

Rolled meat rolls are sent for heat treatment, and ham rolls are molded into casings: beef bungs (wide, medium, narrow), beef blisters (large, medium, small), pork blisters, artificial casings with a diameter of 80-120 mm or into metal molds.

The filling of the shells with minced meat is carried out on syringes with or without the use of vacuum, equipped with a device for applying staples or without it, using pins with a diameter of 50 mm.

The depth of vacuum on syringes is 0.8x104 Pa. The discharge pressure should ensure a tight stuffing of minced meat.

When stuffing polyamide vapor-gas-water-tight casings with stuffing, it is recommended to fill them 8-10% more than the nominal diameter according to the manufacturer's recommendations. In order to avoid wrinkling of the surface of the loaves, the soaking regimes and the required packing density of the loaves should be strictly observed.

In the presence of special equipment and a marked casing, it is allowed to fix the ends of the loaves in an artificial casing with metal clips or staples with or without a loop, as well as applying colored pieces of twine and marked clips.

It is allowed to produce ham products in an artificial casing without cross dressings or with one to three cross dressings if there are printed symbols on the casing.

Knitting loaves (commodity marks) is produced in accordance with the requirements of the Technical Specifications with twine or linen threads.

The free ends of the sheath, thread net and twine with a sheath diameter of up to 80 mm should be no more than 2 cm, over 80 cm - no more than 3 cm, the ends of the twine with a trade mark - no longer than 7 cm. The minimum length of the loaf is 15 cm.

After knitting or applying clips with a loop, the loaves are hung on sticks, which are then placed on the frames, preventing the loaves from touching each other to avoid slips.

Laying loaves in horizontal trays placed on frames is allowed.

Minced meat is filled into molds manually or with the help of syringes, or with special machines, followed by vacuuming on special equipment. The mass of minced meat in each form should not exceed 6 kg.

Forms made of stainless metal or tinned, pre-lined with collagen or cellulose film, or a film of other polymeric materials approved for use by the institutions of the State Sanitary and Epidemiological Service. with leaving the free ends of the film to cover the surface of the minced meat in the form, densely fill with minced meat, avoiding the presence of pores and air voids.

It is allowed to produce ham products in molds lined with pork skin partially or completely, with a thickness of not more than 1 cm.

The open surface of the minced meat in the form is covered with the free ends of the film, closed with a lid and lightly pressed.

Formed meat rolls in the form of long loaves or forms with ham products are recommended to be subjected to precipitation for 2-4 hours to dry the shell, compact the minced meat, and achieve a more intense color of the product. The temperature in the chamber is 2-4°C.

After sedimentation, ham products and meat rolls are sent for heat treatment.

Heat treatment of meat rolls is carried out in stationary roasting and cooking chambers with temperature control or in combined heat chambers, or continuous units with automatic control and regulation of temperature, relative humidity and medium movement speed.

Smoke for roasting is obtained by burning dry sawdust from hardwood trees in smoke generators of various systems, and in stationary chambers also by burning sawdust or firewood from hardwood trees directly in the chambers (bark is removed from birch firewood). Required temperature regime in roasting chambers is maintained by heating them with gas, electricity or dead steam.

Drying is carried out at a temperature of 60°C for 10-20 minutes. Then frying - at a temperature of 75-90°C for 80-140 minutes until the surface of the loaves turns red and the temperature in the center of the product reaches 40-50°C.

After cooking, ham products in casings are cooled under a shower with cold tap water for 10-15 minutes (in a cellophane casing - no more than 5 minutes), then in cooling chambers at a temperature of 0-8 ° C and a relative humidity of 85 ° C or in accordance with current technological instructions in intensive cooling tunnels at temperatures from minus 5 to minus 7°C or by hydroaerosol method until the temperature in the center of the loaf reaches no lower than 0 and no higher than 8°C.

It is recommended to carry out regeneration (smoothing wrinkles) of the povidene casing to ensure a snug fit of the casing to the product, for which chilled loaves are placed for 2-5 minutes in hot water with a temperature of 90 to 95 ° C (or in a hot steam jet).

Ham products in molds are cooled in cooling chambers at a temperature of 0-8°C to a temperature in the center of the loaf of not less than 0 and not more than 8°C.

The cooled form is dipped for several minutes in hot water, then overturned over the table, and the product falls out. You can also heat the mold under the shower, while it is placed upside down. Then the product is cleaned from the frozen broth and fat.

Transport marking - in accordance with GOST 14192 with the application of the handling sign "Perishable cargo".

It is allowed not to apply transport marking on reusable containers with products intended for local sale.

The marking characterizing the products - according to GOST R 51074, is applied to one of the end sides of the shipping container by gluing a label indicating:

manufacturer's name, location and

trademark (if any);

name and composition of the product;

manufacturing dates;

expiration date and storage conditions;

information about food and energy value 100 g

product;

designations of these technical conditions;

certification information.

A similar label is placed in the container.

When shipping products for local sale, it is allowed not to mark the container, but it is obligatory to put a label with the above designations. In addition, a summary check is included in each container unit with packaged products, indicating:

net weight of the product;

the number of servings;

date of manufacture.

The container must be clean, dry, without mold and foreign smell.

Reusable containers must have a lid. In the absence of a lid, it is allowed for local sale to cover the container with wrapping paper, parchment or subparchment.

Each unit of shipping container packs a product of the same production date.

It is allowed to pack ham products and meat rolls in repaired and sanitary-treated containers, which ensure the safety and quality of products.

Net weight in corrugated cardboard boxes should be no more than 20 kg, in containers and tare-equipment - no more than 250 kg; Gross weight of products in reusable boxes - no more than 30 kg.

It is allowed to produce ham meat rolls vacuum-packed in transparent gas-tight films or packages from it approved for use by the institutions of the State Sanitary and Epidemiological Service, in portions with a net weight of 70 to 350 g, portion cuts (whole piece) with a net weight of 200 to 500 g. The weight of 10 packages should not have smaller deviations.

Incomplete loaves of meat rolls weighing at least 500 g are allowed for sale. At the same time, the cut ends of the loaf must be wrapped in a napkin made of cellophane, parchment, sub-parchment or other materials approved for use by the institutions of the State Sanitary and Epidemiological Service. And tied with twine, thread or rubber band.

The number of non-whole loaves should not exceed 5% of the lot.

Ham products and meat rolls from poultry meat are released for sale with a temperature in the thickness of the product not lower than 0 and not higher than 8 ° C.

Ham products are transported in refrigerated or isothermal means of transport in accordance with the "Rules for the carriage of goods by road" dated 01.01.83 and the "Rules for the carriage of goods of the Ministry of Railways" of 1983.

Ham products and meat rolls from poultry meat are stored at the enterprise and in the distribution network at a temperature not lower than 0 and not higher than 8 ° C and a relative humidity of 75%; produced in polyamide vapor-gas-water-tight casings or packed under vacuum - at a temperature of 2° to 6° C and a relative humidity of 82 ± 2%.

Ham products and meat rolls from poultry meat are stored at the manufacturing plant in artificial and natural casings - no more than 72 hours, produced in polyamide casings - no more than 40 days, with a preservative - no more than 60 days; packed under vacuum - no more than 15 days from the end of the technological process.

Realization and meat rolls in a retail trade network should be carried out in the presence of information about the nutritional and energy value of 100 g of the product (protein, fat, calorie content).

ham meatloaf conveyor

3. Design and principle of operation of the device for transporting and forming meat rolls

The device for the production of meat rolls includes a frame 1, on which a horizontal plate conveyor 2 is mounted for feeding meat blanks, a plastification mechanism, a filling dispenser 3, a mechanism 4 for wrapping the blanks into a roll and a drive 5 (Fig. 6).

Meat plating mechanism consists of an individual gearbox 6 with output shafts 7, on which rollers 8-11 are mounted, made with corrugations of various configurations (Fig. 7).

The gap between the rollers and the feed conveyor 3 is regulated by means of a screw gear 12, with the help of which the paving mechanism can move in the vertical direction along the guides 13. All rollers rotate in the direction of the conveyor belt 2 movement so that the linear speed of the outer surface is high, having a minimum diameter, equal to the linear speed of the conveyor belt.

Mechanism 4 For wrapping blanks into a roll, it is made of frame 14, which has the possibility of rocking movement around a horizontal axis 15 under the action of a cam mechanism 16. In frame 14, shafts 17 and 18 are mounted one above the other with removable parallel rollers 19.

The upper shaft 17 is equipped with rollers of different heights with an increase from the middle of the shaft to its ends, so that when they are set on the shaft in cross section, they form different concave surfaces corresponding to the shape of the semi-finished product, and the rollers of the lower shaft have the same height.

Rice. 6. Device for transporting and forming meat rolls

Rice. 7. Sealing mechanism

The shafts rotate in one direction and their rotation is opposite to the feed movement, and it is carried out by means of gear wheels 20-23 and sprockets 24.

The frame is mounted on supports 25 using bearings 26.

The device works as follows.

Butter, cottage cheese, cabbage, chicken fat, etc. can be used as a filling in the manufacture of rolls. Then the drive 5 drives the conveyor 2, the layering mechanism and the mechanism 4 for wrapping the blanks.

The intervals are marked on the conveyor 2 where pieces of meat must be placed manually. When the conveyor 2 moves, they are fed to the plastification mechanism, where the meat is softened and plastified to a certain thickness by means of rollers. At the moment when the layer of meat is under the dispenser 3, a filling (filler) is applied from it to the surface of the layer of meat.

At the end of the wrapping process, the cam mechanism 16 rotates and tilts the frame 14 with shafts 17, 18, while the finished semi-finished product enters the transistor of the breading machine.

The implementation of the plastification mechanism with the diameters of the rollers increasing along the blanks ensures gradual deformation by reducing the gap between the rollers and the feed belt, which means the integrity of the morphological structure of the muscle tissue, the minimum release of meat juice, which is very important in terms of ensuring the juiciness of the finished product.

In addition, all rollers rotate with the same angular speeds, while at the points of contact of the rollers with meat along the feed, the linear speeds also increase, i.e. the meat, being in contact with two rollers at once, is subjected, in addition to vertical deformation, to stretching, which accelerates the formation of a layer with a certain thickness.

The angular speeds of rotation of the rollers are selected in such a way that the linear speed on the surface of the smallest roller is equal to the linear speed of the feed belt, and the proportion of the increase in the diameters of the rollers is determined based on the structural and mechanical properties of the fillet in such a way that due to stretching, the fillet does not break.

The proportion of the increase in the rollers is not linear, since the fillet, passing between the gap of the first roller and the feed belt, deforms, acquires completely new structural and mechanical properties compared to the original ones. This applies to the next stages of filleting followed by rolls. The distance between the axes of rotation of the rollers depends on the size of the fillet and is less on the minimum width of the fillet.

The rollers of the upper shaft of the wrapping mechanism have a clear shape and form a saddle shape in space, since when the filling is wrapped in a fillet, the outer surface of the product turns out to be convex, i.e. the upper rollers tightly clasp the entire outer surface of the product and thereby provide a more dense wrapping of the layer around the filling, which is very important in subsequent technological operations (breading, heat treatment). Due to the fact that all the rollers of both the upper shaft and the lower shaft are removable, it is possible to limit the space where the wrapping process takes place to a variety of surfaces.

The fact that the rollers of the upper shaft are installed in the intervals of the lower shaft improves the quality of the wrapping, since this ensures a more reliable transfer of the edge of the formation from the lower rollers to the upper ones.

Thus, this device allows you to fully mechanize the entire cycle of production of semi-finished products and improve the quality of manufactured products.

4. Technological calculation

4.1 Technological calculation of the conveyor

The design scheme of the conveyor is shown in fig. eight .

Minimum conveyor tension at point 1:

Tension at point 2:

According to the tension obtained, we select the chain PR-8-460.

Tension at point 3, after a horizontal turn:

Tension at point 4:

1 - drive sprocket

2 - driven sprocket

Rice. 8. Calculation scheme of the conveyor

The resistance on the drive sprocket is calculated by the formula:

The sum of all resistances on the conveyor track or tractive effort on the drive sprocket is calculated as:

Drive power:

The friction force that occurs when the product moves along the guides, we define as:

where: f is the coefficient of friction of the product on the guides;

m is the mass of the product per 1 m of the conveyor, kg;

The transmission efficiency is calculated by the formula:

We select the engine of the 4AA56A2U3 series:

NH=0.18 kW, n=1500 rpm

4.2 Calculation of the chain drive

Let us calculate the chain drive of the device for transporting and forming rolls. The calculated power is determined from the formula:

where: Ke - coefficient. dynamic load;

Kz - coefficient. number of teeth;

Kn - coefficient. transmission tilt to the horizon;

We assign a single-row chain with a pitch Pc = 15.875 mm. In this case, the center distance is determined by the formula:

The speed of movement of the chain branch is determined by the formula:

The number of links in the chain will be determined from the expression:

Rounding up to an even integer, we get Lр = 136

Specifying the center distance, we get:

The diameter of the stars is determined:

Bibliography

1. Duda A.I. Technological equipment of the meat processing industry - Saratov: N.I. Vavilov, 2000

2. Kornyushko L.Sh. Equipment for the production of sausage products. Directory - M: Kolos 1993.

3. Peleev A.I. Technological equipment of meat industry enterprises Ed.3 - e - M: Pishch. Prom. ,1971

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The very first technology for making ham was described as early as 116-27. BC e. Roman scientist Marcus Terentius Varro. Now in each country, each enterprise has its own recipe and technology for the production of ham, but each of them corresponds to five main stages.

Ham is a world famous delicacy. Ham products were included in their diet even by the inhabitants of ancient Rome. Today it is one of the most popular food products in almost all countries of the world. The main component used in the preparation of ham is pork meat, less often poultry, veal or other types of meat.

There are thousands of techniques for making ham. The very first was described by Mark Terentius Varro in the work "About Agriculture". Now each enterprise engaged in the production of ham products has its own recipe for manufacturing, while each of them corresponds to the main stages that we will now consider with you.

Stage number 1. Preparatory.
Any product that gets processed is always accompanied by special documents. They must be provided by the supplier of raw materials. The list of documents will include: admission to the import of raw materials, various certificates of conformity, veterinary certificates, quality certificates, consignment note.

Meat products from the meat-fat shop are sent for processing, and they are accompanied by an invoice of conformity and a special research protocol. The raw material receiver performs an additional inspection and another dry and wet cleaning. After that, all stamps and hallmarks are removed. If the meat has been frozen, then before that it is thawed according to the instructions, which are established by the chief technologist of the enterprise.
The process of cutting, deboning and trimming of raw materials is carried out in specialized workshops, where the temperature regime is observed from +11 to 1 ° C, and the humidity is not more than 70%. The temperature of raw pork and beef sent for cutting according to technological requirements should correspond to 0–4 °C, and raw materials after freezing 1–4 °C.
The poultry that enters production as a raw material is preliminarily cleaned, bled, gutted and sent for processing without plumage.

Stage number 2. Cutting and filtering meat products.
From poultry meat, which has already been dried, the meat is separated, differentiating it into red and white. When working with beef and pork meat, already worked out special cutting schemes are used. Now we will not consider them, because each country uses its own schemes, which have been put together in the traditional way.


For the preparation of ham products premium use the pulp from the thigh, shoulder blades and neck of pork, without bones, cartilage, linear fat, pulp with a fat content of less than 6%. Even for the preparation of ham, beef of the highest and second grade or low-fat and semi-fat pork, etc. are used. Then the raw material goes to the stage of grinding and salting.

Stage number 3. Grinding and salting of raw materials.

The stage of grinding and salting raw materials is the most important stage of production. All the taste characteristics of the future product are laid here. It can be divided into operations: preparatory grinding, massaging (mixing), minced meat preparation.
The operation of grinding meat is carried out on special tops (Seydelmann, Laska, Karpowicz, etc.), the dimensions of the gratings of which should be no more than 25 cm, after which the product is sent for massaging or mixing in specialized machines. In the same place, according to the cooking technology, food additives, complex functional ingredients, water and ice, protein supplements, starch, etc. are added. After a long mixing, the raw materials are sent to the cooling chambers and then mixed again. During this process, it is important to avoid the formation of foam.
Already semi-finished product is thoroughly mixed and sent for molding. Each enterprise has different massaging modes, they are selected in accordance with the requirements of the enterprise technologist.

Stage number 4. Forming hams into sausage casings.


At the molding stage, the product is given the necessary shape using special molds and presses and packaging is produced to prevent the influence of external factors. Forming can be mechanized and manual. Each variety of ham has its own, already approved packaging.

When filling the shells, specialized syringes with a vacuum or non-vacuum filling system are used; with or without staple setting devices. It is important to calculate the pressure in the syringes so that the shells are filled completely. If the manufacturer uses natural or artificial casings with a diameter of 65–100 mm, then lanterns with a diameter of 35–69 mm are used. The length of sausage sticks should be less than 50 cm. When using polyamide impermeable casings, it is better to fill them 8-10% more than the calculated diameter. To eliminate wrinkling, you need to adhere to the mode of soaking the shells and the density of the stuffing.
If the ham is molded into casings such as bung, it is recommended to tie with twine across every 10 cm, while compacting the minced meat more thoroughly. In some cases, the ends of the loaves are clamped with metal clips or staples with or without a loop. If an unmarked sheath is used, colored or marked clips may be used.

When the knitting and the stage of installing the staples is completed, the loaves are hung on metal beams, which are then placed on the frames. To prevent sticking of loaves, it is necessary to hang them so that they do not touch each other. For frames with still raw products, a form is filled in where the number, name, date, change of production, names of the workers performing the extrusion and heat treatment are indicated.
Before laying minced meat in molds, they are cleaned, washed under hot water and lay the film or package insert.
Special forms, corrupted by Rospotrebnadzor, are filled with raw materials, excluding the formation of pores and voids. At the same time, the ends of the film should remain free, in order to then close the forms with them. The filling capacity of each form with minced meat should be less than 6 kg. After filling, they are closed with a tight lid and put under a small press, and only after that they are ready for heat treatment.

Stage number 5. Temperature treatment of ham products.
This stage includes the process of boiling and cooling the ham. The temperature treatment of ham takes place in chambers where the control of temperature and air humidity occurs automatically.
The process of ham digestion takes place in special cooking pots or steamers. It is carried out until the temperature in the middle of the product reaches 72 °C. After boiling, the loaves are dried at a temperature of 50-60. The technology for preparing ham according to GOST provides for the readiness of the loaf when the temperature reaches 45–50 ° C in the middle.
Ham molds are also cooked in cooking pots or steam chambers. The temperature regime inside the chamber must be kept at 80–82 °C for 4–7 hours.

After the cooking of the products is finished, the odds are again pressed and the brine and fat are allowed to drain. Next, the almost finished product is sent to cool.
Each variety of ham products determines its own requirements for temperature and time cooling regimes. The ham produced in the casings is cooled right on the frames under the shower for 10-20 minutes, and then it is sent to the chambers, where a special regime of temperature and humidity is observed. Hams in impenetrable casings are cooled immediately in shower chambers for half an hour, and then they are also sent to the chambers.
The ham is pressed in the molds so that the minced meat is compacted, and cooling is carried out on specialized racks in the chambers. After this stage, they are removed from the molds and sent to the packaging shop.

Storage periods.


It is important to note that the quality of the product directly depends on compliance with the storage periods and temperature conditions. Each manufacturer is required to indicate on the label the date of production of ham, the period and method of storage. These parameters directly depend on the type of casing of ham products. For example, ham in a natural and permeable casing is stored for 2 days, in impermeable casings from 10 to 30 days, the temperature regime is 0–8 ˚С, and the air humidity is 70–80%.

Modern production of hams is difficult to imagine without the use of multicomponent brine preparations that improve the properties of meat raw materials. In addition to curing substances (salt, sugar), their recipes include many functional and technological (phosphates, food acids, carrageenans, starches, gums, soy proteins, etc.) and flavoring (flavor and aroma enhancers, flavorings) ingredients.

The technological process of ham production consists of the following stages.
Preparation of raw materials, materials, spices
Raw materials from suppliers sent for processing must be accompanied by the following documents: import permit, certificate of conformity, veterinary certificate, quality certificate, bill of lading.

Raw materials from the meat and fat shop sent for processing must be accompanied by a plumb-line waybill and a research protocol. Upon acceptance of raw materials, they are inspected and subjected to additional dry or wet stripping. Then the marks and stamps are cut off. When using frozen meat, it is pre-thawed in accordance with the technological instructions for defrosting meat, approved in the prescribed manner.

Cutting, deboning, trimming

Technological processes of cutting, deboning and trimming of meat raw materials are carried out in production facilities with an air temperature of 11 ± 1 ° C, relative air humidity not higher than 70%. Chilled beef and pork are sent for cutting with a temperature in the thickness of the muscles of 0–4 ° C, defrosted - with a temperature of 1–4 ° C. Bird carcasses must be clean, well bled, without bruises, remnants of plumage and internal organs. If necessary, gutted carcasses of chickens and turkeys are subjected to gas singeing. Poultry meat is defrosted under the following conditions: chamber temperature 5–15 °C and relative air humidity 75–100% until the meat temperature reaches 0–4 °C. The duration of defrosting poultry meat at an air speed of 0.2–0.5 m/s is 10–12 hours, with natural air circulation - up to 24 hours. internal organs, cleaned and washed. washed with tap water at a temperature not exceeding 25 ° C and sent for cutting and deboning. From lumpy, deboned poultry meat, white meat (meat separated from the breast and shoulder part of the wing) and red meat (meat separated from the thigh and shank of poultry carcasses, breast and shoulder part of the wing of ducks and geese) are isolated without inclusions of skin, adipose and connective tissues . When cutting beef and pork half carcasses, special and universal schemes are used. After dividing the half-carcasses into cuts, only high-quality meat raw materials are isolated for the production of premium hams: the pulp of the hip, shoulder, dorsal, lumbar and cervical parts of pork half-carcasses without skin, bones, cartilage and excess bacon; pulp of the scapular, dorsal-costal, lumbar, hip parts of beef half carcasses with a content of connective and adipose tissue of not more than 6%. For the production of hams, beef of the highest grade, second-grade beef, trimmed single-grade beef, trimmed sausage beef, isolated during the trimming process during universal cutting, is also used; lean pork, semi-fat pork, fatty pork, single-grade trimmed pork, sausage trimmed pork. After deboning and trimming, the meat is fed for grinding and salting.

Characteristics of the main components

Food table salt. The main ingredient used in curing meat. In terms of physicochemical parameters, table salt must meet a number of requirements: the amount of water-insoluble substances (not more than 0.85%) and the mass fraction of calcium and magnesium (up to 0.65%) that can initiate the interaction of myofibrillar proteins. sodium nitrite. The pink-red color of meat products is due to the presence of nitroso pigments. For their formation, meat is cured using sodium nitrite. Sodium nitrite is used in the form of solutions (with a concentration not exceeding 2.5%); in brines, the concentration of nitrite is, as a rule, from 0.02 to 0.1%. The role of sodium nitrite is multifunctional: participation in the formation of flavor and aroma characteristics, antioxidant effect on lipids, inhibitory effect on the growth of microorganisms, toxigenic molds and the formation of toxins by them. It is believed that the bactericidal effect of sodium nitrite is due to its reduction product, hydroxylamine. Sugar. The introduction of sugars (sucrose) improves the taste of meat products (mitigating saltiness), increases the stability of their color, and supports the vital activity of lactic acid microflora.

Acetic acid. Used as a preservative. Lactic acid. It is used in the form of a solution or sodium salt with a neutral pH in order to stabilize the properties of finished products during storage, suppress the development of pathogenic microorganisms, regulate the level of water-binding capacity of raw materials, and intensify the color formation process. Ascorbic acid and sodium ascorbate. They are used to accelerate the reactions of color formation in meat products, improve the appearance and increase the stability of color during storage. Ascorbic acid and ascorbinates reduce the residual content of nitrites in the finished product by 22–38%, enhance the antibacterial properties of nitrite, and inhibit the formation of nitrosamines in the product by 32–35%. The optimal amount of ascorbic acid and its derivatives is 0.02–0.05% by weight of the raw material. The use of sodium salts is preferable to the corresponding acids, since the reaction between acids and nitrite is very fast, with the possible loss of nitrogen oxides. Salts are added 0.01–0.02% more than acids. Sodium isoascorbate (sodium erythorbate). It has an effect on raw materials similar to that of ascorbate or ascorbic acid.
Sodium erythorbate is used for:

Improving the process of forming the color of meat products;
stabilization and increase of stability during storage of finished products;
preventing fat oxidation; preventing the formation of nitrosamines during heat treatment;
improving the taste and aroma characteristics of finished products. Calcium chloride (anhydrous, two-, six-water, pharmacopoeial).

It has a multipurpose purpose and is used for:

Activation of the activity of cathepsins, i.e. in order to accelerate the process of maturation of meat raw materials;
destabilization of the state of calcium-dependent proteins and intensification of the course of restructuring;
providing bacteriostatic action;
improving the color intensity of meat products.

Number of used calcium chloride regulated by normative and technical documents.

Ingredients

food phosphates. Phosphate salts and their mixtures are included in curing brine formulations in order to increase its water-retaining capacity, coherence and adhesiveness of meat system components, stability of mince emulsions, increase the yields of finished products, as well as improve the color, flavor bouquet and consistency of meat products, lower pH. The use of phosphates reduces heat loss. In the production of ham products, food phosphates are used in a strictly defined amount: about 300-500 g per 100 kg of meat raw materials or when introduced in brines up to 1.2%. Hydrocolloids. In order to create a denser, monolithic consistency, high juiciness and tenderness of meat products, reduce syneresis and improve product quality, carrageenans are used in pure form or in combination with other types of gel-forming additives. At the same time, carrageenan simultaneously with salt-soluble muscle proteins forms a single matrix and strengthens it, providing the required technological effect.

The use of carrageenan in the production of ham makes it possible to:

Improve organoleptic indicators;
increase output;
reduce the cost of finished products.

The most effective use of carrageenan in the technological process of production of meat products from raw materials with a high content of adipose and connective tissues, defrosted poultry meat with signs of PSE. The recommended level of carrageenan content is 0.8–2.0%.

In modern technologies for the production of meat products, food stabilizing systems based on carrageenans, gums and their compositions are widely used. Chemical composition gums are heterogeneous, they belong to heteropolysaccharides.

In the production of meat products, they are used as thickeners and consistency stabilizers. The main representatives of the hydrocolloids most widely used in brine systems are carrageenan, guar gum, xanthan gum, locust bean gum, and tara tree. At the same time, each of them carries its own functional load and has both positive and negative sides. To impart new and improved rheological characteristics food products often mixtures of different hydrocolloids are used, which is also a new way to reduce the price of the finished product without compromising the quality of the brine preparation. Soy protein isolates. Soy isolates contain 90-92% protein, have a complete amino acid composition.

The introduction of isolated soy proteins into the composition of ham recipes makes it possible to increase the yield of finished products by 20-30% while improving the texture, juiciness and fat/protein ratio. The complex use of salt-soluble soy protein isolates in combination with carrageenans provides an increase in the yield of products from meat to the level of 150–180% (practically without reducing the proportion of solids in the product). The benefits of soy isolated protein preparations are manifested to the maximum extent when using thawed raw materials, meat with signs of PSE. In the manufacture of hams, proteins of animal origin are also currently used.

Grinding and salting of raw meat

The ambassador of meat raw materials includes the following operations: preliminary grinding, massaging (mixing) and compiling minced meat.
Meat raw materials for hams are crushed on a top with a grate with a diameter of 8–25 mm and sent for massaging or mixing in a mixer. The crushed raw meat is placed in a massager and curing and functional-technological ingredients are sequentially added according to the recipe. Then it is subjected to massaging, unloaded and sent for molding.

The massaging process is recommended to be carried out at a massager load factor of 0.6–0.8 at a temperature of meat raw materials not higher than 6 °C and a vacuum depth of 80–90%. After loading meat raw materials and curing ingredients into the tumbler, 1/3 of the mixture of water (ice) of the total amount is added. After 1–2 massaging cycles, the remaining amount of water (ice) is added.

Massaging modes:
Option 1. 20 min of massaging, 20 min of rest at 8 rpm for 6-8 hours.
Option 2. Continuous massaging for 3-4 hours at 8 rpm. Option 3. 20 min massaging, 20 min rest at 16 rpm for 3–4 h.
It is allowed to use other modes of massaging meat raw materials, depending on the characteristics of the equipment available at the enterprise and technological schemes of production. When preparing minced meat in a mixer, raw meat, crushed and cooled to a temperature of 0 to +2 ° C, is placed in a mixer and stirred for 20-40 minutes with the gradual introduction of curing ingredients and water (ice). About 50% moisture and all the necessary ingredients are added during the first 10 minutes of mixing. Then the rest of the moisture is added and stirred for another 20–30 minutes until a sticky surface of the meat pieces is formed. The stirrer and massager must be in a refrigerated room with a temperature not exceeding 6 °C. After massaging or mixing in a mixer, the raw meat is sent for maturation to a refrigerator with a temperature of -2–+4 °C for 18–24 hours.

Then the raw meat is loaded into the mixer again, starch, soy or animal proteins are added (if they were not added at the first stage of ham preparation) and mixed for 15–20 minutes. When mixing, foaming should not be allowed on the surface of the minced meat. After salting, the raw material is sent for molding.

Forming hams into sausage casings

The filling of sausage casings with minced meat is carried out on syringes with or without the use of vacuum, equipped with a device for applying staples or without it. The discharge pressure should ensure a tight stuffing of minced meat. Minced filling of natural casings and artificial casings with a diameter of 60–140 mm is carried out using lanterns with a diameter of 30–60 mm. Length of sausage sticks - no more than 50 cm. When washing shells, it is recommended to fill them 8–10% more than the nominal diameter, according to the manufacturer's recommendations. In order to avoid wrinkling of the surface of the loaves, the soaking regimes and the required packing density of the loaves should be strictly observed.

When molding ham products in polyamide steam-water-gas-tight casings such as bungs, it is necessary to make transverse dressings with twine every 10 cm, especially compacting the minced meat. For universal vacuum syringes with a stapler, a corrugated, pre-marked artificial sheath is used. When using a manual clipper, a sheath without corrugation is used. When hand-knitted, the minced meat is squeezed inside the loaf and the end of the shell is firmly tied, making a loop for hanging on a stick. Long loaves in wide shells are knitted with twine from bast fibers, in shells up to 80 cm in diameter - with twine and threads. From the loaves of the natural shell, the air that has entered the loaf along with the minced meat is removed by puncturing the shell. If there are printed symbols on the artificial casings indicating the name of the product, it is allowed to knit loaves without transverse dressings (commodity marks).

In the presence of a special device, the ends of the loaves can be fixed with metal clips or staples with or without a loop. In the absence of a marked casing, it is allowed to apply colored or marked clips or a parcel, or to insert labels between layers. After knitting or applying clips with a loop, the loaves are hung on sticks, which are then placed on the frames, preventing the loaves from touching each other to avoid slips. Laying loaves in horizontal trays placed on frames is allowed. A passport is attached to each frame with raw products indicating the passport number, product name, date, production shift, names of the syringe operator and heat treater.

Form preparation

Forms before laying raw materials in them are cleaned from the remnants of baked raw materials, washed with hot water, put a cellophane film or a package insert.

Forming hams into molds

Forms made of stainless metal or tinned, pre-lined with a collagen or cellulose film, or a film of other polymeric materials permitted for use by the authorities of Rospotrebnadzor, leaving free ends of the film to cover the surface of the minced meat in the form, densely fill with minced meat, preventing the presence of pores and air voids. Forms are filled with minced meat manually or with the help of syringes, or with special machines, followed by vacuuming on special equipment. The mass of minced meat in each form should not exceed 6 kg. The open surface of minced meat in the mold is closed with the free ends of a collagen or cellulose film, or a film of other polymeric materials, covered with a lid and slightly pressed, after which it is sent for heat treatment.

Heat treatment

Thermal treatment of ham products is carried out in universal chambers with automatic control and regulation of temperature and humidity of the environment. Roasting smoke is obtained by burning dry sawdust from hardwoods in a smoke generator. Cooking of hams in forms is carried out in cooking pots or in steam chambers until the temperature in the center of the product reaches 71 ± 1 °C. Heat treatment of hams in permeable casings. Drying of loaves is carried out at a temperature of 50–60 °C for 20–60 min, depending on the diameter of the loaf. The end of the process is determined by the drying and reddening of the loaf and the achievement of a temperature in the center of the loaf of 35–50 °C.

Next, smoking is carried out at a temperature of 65–70 ° C for 20–60 minutes until the desired color. The operation of smoking in the manufacture of hams can be excluded. Ham is boiled at a temperature of 75–80 °C until the temperature in the thickness of the product reaches 70–72 °C.

Heat treatment of hams in polyamide vapor-gas-tight casings. The loaves are not roasted. Cooking is carried out in boilers or steam chambers with control and regulation of the temperature of the heating medium from 60 to 80°C until the temperature in the center of the loaf reaches 72–74°C, followed by exposure for 6–8 minutes. When cooking in water, loaves of ham products are immersed in water preheated to 85°C (with a ratio of water and product of at least 5:1).

Heat treatment of hams in molds

Cooking hams produced in molds is carried out in digesters (water temperature during loading is 100˚С) or steam chambers with a heating medium temperature of 80–82˚С for 4–7 hours until the temperature in the center of the product reaches 72–74˚С . After cooking the hams in the form, they are pressed hot and overturned over the bath, allowing the broth and fat to drain, after which they are sent for cooling.

Cooling and storage of hams

After cooking hams in casings (except for steam-water-gas-tight ones), they are cooled on frames under a shower with cold water, depending on the type, diameter of the casing and the equipment used, for 5–20 minutes (in a cellophane casing, no more than 3 minutes), then in cooling chambers at a temperature of 0 –8 °С and relative air humidity of 95% to a temperature in the center of the loaf of 0–12 °С. After cooking hams in steam-water-gas-tight casings, they are immediately cooled under an intensive shower with cold water for 30 minutes, then in cooling chambers at a temperature of 0-8 ° C to a temperature in the center of the loaf of 0-12 ° C. When using steam-water-gas-tight casings, in case of appearance of wrinkles on their surface, it is allowed to regenerate the casing (smooth wrinkles). To do this, chilled loaves are placed for one minute in hot water at a temperature of 90–95 ° C or in a steam jet. To speed up the cooling process of ham products, it is recommended to carry out it in intensive cooling tunnels at a temperature of -5–7 ° C or in hydroaerosol cooling tunnels, or in intensive cooling chambers with automatic control and regulation of parameters. After cooking hams in molds, they are additionally pressed to compact minced meat and cooled on special racks or frames in cooling chambers at a temperature not lower than 0 and not higher than 6 °С to a temperature in the thickness of the product of 0–12 °С. After cooling, the ham products are removed from the molds, freed from the film in which the cooking was carried out, and sent for packaging. After finishing technological processes finished products prepare for packaging and sale.

The shelf life of hams in a natural and permeable casing is 72 hours, in vapor-gas-tight casings - from 10–30 days at a temperature of 0–8 ˚С and relative air humidity of 75±5%.

High-quality ham is made from pork ham, back shoulder. Whole pieces of meat are immersed in brine, kept there for a certain time and then smoked. Ribs are rarely used. As a delicacy, it is made from bear meat, venison, poultry loin parts are used. But recently, the demand for this delicacy has increased so much that large and medium pieces of boneless meat from pork, beef, and sometimes poultry meat are used to prepare it for everyday needs.

Ham production

In industrial production, special grates are used for crushing, and for the home, meat can be cut into small cubes with a knife. Brine is introduced into the resulting meat mass either with a syringe or in a special bath. You can combine both methods, first fill the meat composition through a syringe, a special multi-needle injector, and then process it in a special bath. The meat preparation should stay in the brine for at least 3.5 - 10 hours, depending on the type of ham put into production. The composition of the brines also depends on this. The basis is salt, water, sugar, polyphosphates, ascorbates. Depending on the recipe, inert cellulose preparations, flavoring and flavoring additives, cumin, pepper, cinnamon and other spices and additives are added. The amount of brine per unit of meat preparation, the sequence of laying the ingredients is determined by the specifics and grade of the product being manufactured, technological chains and traditions of manufacturing the final product in this production and in this area. In order for the meat mass to bind during its further processing, soy flour is added to the brine, and finely chopped pieces are added to the lumpy meat in an amount not exceeding 10% of the total mass.

This technology is used to produce combined ham, ham with additives, restructured ham.

In addition, according to a similar technology, in addition to ham, neck, and ham, products are made from lower-grade meat, which is crushed and pressed in brine. The output is products of the first and second grade - ham sandwich, cold appetizer, pressed meat. They are prepared using pressing in special forms, or nets, in which soy proteins, soy flour, carrigans are added. Heat treatment is carried out in special chambers under the control of automation to maintain the required parameters of humidity and temperature. The finished product is cooled in special coolers until the temperature of the finished product drops to 4-8 degrees.

There are technologies for making raw smoked ham. The semi-finished product is suspended in a smoking chamber and smoked at a temperature not exceeding 40 C, depending on the unit weight of the product, from 10 to 24 hours, and then dried in dryers for up to 10 days to give the required consistency.

Ham at home

The most delicious is the ham made by hand. For this, a piece of pork is taken, preferably without veins, tied with a net, and soaked in cold water for a short time. Water is added, the container is put on fire and brought to a boil. Boiling water is drained, cold water is poured, brought to a boil again. Dressing is being prepared - bay leaf, parsley, peppercorns, carrots, salt. Boil for at least 1 hour over low heat. Remove the cooked meat, wrap in foil, put in the oven, preheated to 200 degrees. Keep at this temperature for half an hour. Remove, cool slowly to a temperature not exceeding 15C.

To obtain an additional taste effect, you can wrap the meat after cooking in a thin sheet of dough and coat with egg yolk on top.

The ham is ready to eat.

Despite the modern variety of delicacies, this meat product takes its place of honor, the same as smoked sausages and fish delicacies: lightly salted salmon, smoked, on any holiday table. In addition, home-cooked ham is very healthy, of course, not like spinach, but it is a relatively dietary dish, especially if low-fat meats were used in its preparation.