Bilantul partial de materiale

SALAM DE VARA
Reteta de fabricatie a salamului de vara: pentru 100 kg materii prime
Materii prime si auxiliare U.M Cantitate
Carne de vita Kg 50
Carne de porc Kg 17
Slanina Kg 33
Condiment universal Kg 0.250
Piper Kg 0.240
Usturoi Kg 0.250
Aroma de usturoi Kg 0.100
Polifosfat Kg 0.330
Sare Kg 0.170

Schema tehnologica de fabricare a salamului de vara

Operatii Carne de Apa Proteine Lipide Substante Pierderi
vita minereale
50 kg 33.2 kg 9.3 kg 7 kg 0.5 kg
Sarare 49 32.54 9.11 6.86 0.49 2%
Depozitare 48.02 31.89 8.93 6.72 0.48 2%
Tocare 47.92 31.82 8.91 6.71 0.47 0.2%

Operatii Carne de Apa Proteine Lipide Substante Pierderi

porc minerale
17 kg 10.54 kg 2.55 kg 3.74 kg 0.17 kg
Sarare 16.66 10.33 2.49 3.67 0.16 2%
Depozitare 16.33 10.14 2.44 3.6 0.15 2%
Tocare 16.29 10.12 2.43 3.59 0.14 0.2%
 Operatii Slanina Apa Proteine Lipide Substante Pierderi
minerale
33 kg 2.64 kg 1.98 kg 28.38 -
Sarare 32.34 2.59 1.94 27.81 - 2%
Depozitare 31.7 2.54 1.9 27.26 - 2%
Tocare 31.63 2.53 1.89 27.21 - 0.2%

Operatii Compozitie Apa Proteine Lipide Substante Pierderi

finale minerale
106.34 kg 54.48 kg 13.23 kg 37.51 kg 1.12 kg
Cuterizare 106.13 54.37 13.2 37.39 1.11 0.2%
Umplere
in 105.92 54.37 13.17 37.39 1.10 0.2%
membrane
Tratament 95.33 48.43 11.86 33.65 0.99 10%
termic
Depozitare 93.43 50 14.9 8.1 0.97 2%

93.43 apa compozitie……50kg apa…….14.9 kg proteine……8.1 kg lipide

100 kg compozitie…………x kg apa……..y kg proteine…………….z kg lipide
x=53.51 % apa y=15.94 % proteine z=8.66% lipide