{"id":202351,"date":"2021-10-26T10:22:43","date_gmt":"2021-10-26T10:22:43","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/salcicet-si-ta-beni-produktin-tuaj-me-te-mire\/"},"modified":"2023-02-07T12:35:32","modified_gmt":"2023-02-07T12:35:32","slug":"salcicet-si-ta-beni-produktin-tuaj-me-te-mire","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/salcicet-si-ta-beni-produktin-tuaj-me-te-mire\/","title":{"rendered":"Salcicet\u2013Si ta b\u00ebni produktin tuaj m\u00eb t\u00eb mir\u00eb?"},"content":{"rendered":"\t\t
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Salsi\u00e7et jan\u00eb grupi i produkteve t\u00eb mishit me p\u00ebrdorim m\u00eb t\u00eb madh. B\u00ebhet fjal\u00eb p\u00ebr produkte q\u00eb p\u00ebrftohen me mbushje,nj\u00eb p\u00ebrzierje e llojeve dhe sasive t\u00eb ndryshme t\u00eb mishit t\u00eb grir\u00eb, indit dhjamor, l\u00ebkur\u00ebs, t\u00eb brendshmeve, mbetjeve t\u00eb indit lidhor dhe p\u00ebrb\u00ebr\u00ebsve shtes\u00eb. Vetit\u00eb karakteristike t\u00eb salsi\u00e7eve vijn\u00eb nga specifika e prodhimit t\u00eb tyre p\u00ebr sa i p\u00ebrket p\u00ebrb\u00ebrjes, form\u00ebs, madh\u00ebsis\u00eb, p\u00ebrgatitjes s\u00eb mbushjes dhe ve\u00e7an\u00ebrisht p\u00ebr sa i p\u00ebrket llojeve dhe sasive t\u00eb er\u00ebzave dhe aditiv\u00ebve t\u00eb shtuar.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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N\u00eb shum\u00eb vende mesdhetare dhe ballkanike prodhohen dhe tregtohen grupet e sallameve t\u00eb m\u00ebposhtme:<\/p>\n

1) permanent,<\/p>\n

2) semi-dry,<\/p>\n

3) pasteurised,<\/p>\n<\/p>\n

1) Salcice t\u00eb fermentuara<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Salsi\u00e7et permanent jan\u00eb produkti i sallamit me cil\u00ebsi m\u00eb t\u00eb lart\u00eb dhe me vler\u00eb komerciale. Ato jan\u00eb b\u00ebr\u00eb nga mishi i cil\u00ebsis\u00eb m\u00eb t\u00eb lart\u00eb dhe i n\u00ebnshtrohen nj\u00eb procesi pjekjeje m\u00eb t\u00eb gjat\u00eb dhe m\u00eb t\u00eb shtrenjt\u00eb.<\/p>\n

Kushtet optimale p\u00ebr prodhimin e salsi\u00e7eve gjat\u00eb fazave t\u00eb ndryshme t\u00eb prodhimit:<\/p>\n

    \n
  • Barazimi i temperatur\u00ebs s\u00eb mbushjes: temperatura 20-25\u00b0C, pH < 6,0, Rh (%) 60-70, koh\u00ebzgjatja 6-7 or\u00eb<\/li>\n
  • Tymosja: temperatura 18-20\u00b0C, pH 5,2-5,3, Rh (%) 70-90, koh\u00ebzgjatja 14 dit\u00eb<\/li>\n
  • Maturimi dhe ruajtja \u201cvjet\u00ebrimi\u201d: temperatura 14-17\u00b0C, pH 5,3-5,8, Rh (%) 70-80, koh\u00ebzgjatja 60-120 dit\u00eb + 60 dit\u00eb<\/li>\n<\/ul>\n

    2) Salcice gjysm\u00eb t\u00eb thata<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Salsi\u00e7et gjysm\u00eb t\u00eb thata zakonisht nxehen n\u00eb smokehouse p\u00ebr t\u00eb gatuar plot\u00ebsisht produktin dhe p\u00ebr ta thar\u00eb pjes\u00ebrisht. Salsi\u00e7et gjysm\u00eb t\u00eb thata jan\u00eb salsi\u00e7e gjysm\u00eb t\u00eb buta me cil\u00ebsi t\u00eb mira ruajt\u00ebse p\u00ebr shkak t\u00eb fermentimit t\u00eb tyre me acid laktik.<\/p>\n

    pH p\u00ebrfundimtar i salsi\u00e7eve gjysm\u00eb t\u00eb thata \u00ebsht\u00eb qart\u00ebsisht acid (4,7 deri n\u00eb 5,2 – 5,4). Salsi\u00e7et gjysm\u00eb t\u00eb thata shpesh tymosen dhe gatuhen pak nga nxeht\u00ebsia e p\u00ebrdorur n\u00eb smokehouse, e cila her\u00eb pas here arrin af\u00ebrsisht 60 \u00b0 C p\u00ebr nj\u00eb koh\u00eb rrept\u00ebsisht t\u00eb kufizuar. Pas tymosjes, salsi\u00e7et mund t\u00eb thahen n\u00eb aj\u00ebr p\u00ebr nj\u00eb koh\u00eb relativisht t\u00eb shkurt\u00ebr.<\/p>\n

    3) Salcice t\u00eb pasterizuara<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Salsi\u00e7et e pasterizuara jan\u00eb produkte nga lloje t\u00eb ndryshme mishi, indi dhjamor dhe lidhor, mish i ndar\u00eb mekanikisht dhe p\u00ebrb\u00ebr\u00ebs shtes\u00eb, mbushja e baz\u00ebs s\u00eb t\u00eb cil\u00ebve \u00ebsht\u00eb e prer\u00eb im\u00ebt.<\/p>\n

    Parametra t\u00eb r\u00ebnd\u00ebsish\u00ebm p\u00ebr prodhimin e salsi\u00e7eve t\u00eb gatuara:<\/p>\n

      \n
    • L\u00ebnda e par\u00eb: mish i ngroht\u00eb, i ftoht\u00eb +2\u00b0C ose i ngrir\u00eb n\u00eb minimum -18\u00b0C<\/li>\n
    • Grirja: temperatura 16-18\u00b0C, pH 5,7-6,2<\/li>\n
    • Mbushja: temperatura 20-22\u00b0C<\/li>\n
    • Pirja e duhanit + trajtimi termik: temperatura e produktit 70-75\u00b0C, pH 5,8-6,3<\/li>\n
    • Ftohja: temperatura -1 deri n\u00eb +2\u00b0C, Rh > 90%<\/li>\n
    • Ruajtja: temperatura: 8-10\u00b0C, Rh 80-85%<\/li>\n
    • Paketimi: temperatura 12-15\u00b0C, Rh 70-75%<\/li>\n
    • N\u00eb ruajtje: temperatura 5\u00b0C<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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      P\u00ebr t\u00eb matur vler\u00ebn e pH-it s\u00eb mishit mund t\u00eb p\u00ebrdorni pH-mat\u00ebsin e l\u00ebvizsh\u00ebm profesional t\u00eb mishit \u2013 HI98163<\/p>\n

      HI98163 \u00ebsht\u00eb nj\u00eb mat\u00ebs portativ pH, i pap\u00ebrshkuesh\u00ebm nga uji, Foodcare q\u00eb mat pH dhe temperatur\u00ebn duke p\u00ebrdorur elektrod\u00ebn e specializuar t\u00eb pH t\u00eb mishit FC2323 me nj\u00eb teh shpues \u00e7eliku inoks. Ky mat\u00ebs profesional, i pap\u00ebrshkuesh\u00ebm nga uji p\u00ebrputhet me standardet IP67. HI98163 furnizohet me t\u00eb gjith\u00eb aksesor\u00ebt e nevojsh\u00ebm p\u00ebr t\u00eb kryer nj\u00eb matje t\u00eb pH\/temperatur\u00eb e paketuar n\u00eb nj\u00eb kuti mbajt\u00ebse t\u00eb q\u00ebndrueshme termoformuar q\u00eb i mban mat\u00ebsit, sondat dhe bufer\u00ebt e kalibrimit n\u00eb vend t\u00eb sigurt.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Ose mund t\u00eb p\u00ebrdorni pH mat\u00ebs portativ t\u00eb mishit \u2013 HI99163.<\/p>\n

      HI99163 \u00ebsht\u00eb nj\u00eb mat\u00ebs portativ i pH\/temperatur\u00ebs p\u00ebr kujdesin ushqimor i krijuar posa\u00e7\u00ebrisht p\u00ebr industrin\u00eb e p\u00ebrpunimit t\u00eb mishit. Kalibrimi automatik kryhet n\u00eb nj\u00eb ose dy pika me dy grupe buferash. T\u00eb gjitha leximet e kalibrimit dhe matjes kompensohen automatikisht p\u00ebr ndryshimet e temperatur\u00ebs.<\/p>\n

      HI99163 p\u00ebrdor elektrod\u00ebn pH t\u00eb p\u00ebrforcuar FC2323 me trup PVDF q\u00eb ofron karakteristika t\u00eb shumta p\u00ebr t\u00eb p\u00ebrmir\u00ebsuar testimin e pH p\u00ebr p\u00ebrpunuesit e mishit. Sonda vjen me tehun e l\u00ebvizsh\u00ebm prej \u00e7eliku t\u00eb pandryshksh\u00ebm FC099 p\u00ebr t\u00eb ndihmuar p\u00ebrdoruesit t\u00eb kryejn\u00eb matje t\u00eb produkteve t\u00eb mishit, brenda dhe jasht\u00eb. Lidhja e lir\u00eb e difuzionit ndihmon p\u00ebr t\u00eb shmangur nj\u00eb referenc\u00eb t\u00eb bllokuar dhe materiali i jasht\u00ebm i trupit \u00ebsht\u00eb jo toksik dhe i pajtuesh\u00ebm me ushqimin.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      P\u00ebr matjen e temperatur\u00ebs s\u00eb mishit p\u00ebrdorni termometrin Foodcare -HI93501<\/p>\n

      I projektuar duke pasur parasysh funksionalitetin dhe performanc\u00ebn e p\u00ebrdoruesit, HI93501 \u00ebsht\u00eb nj\u00eb termomet\u00ebr termistor i pap\u00ebrshkuesh\u00ebm nga uji q\u00eb mat temperatur\u00ebn nga -50,0 n\u00eb 150,0\u00b0C (-58,0 deri n\u00eb 302,0\u00b0F). Baterit\u00eb e p\u00ebrfshira ofrojn\u00eb deri n\u00eb 4500 or\u00eb p\u00ebrdorim t\u00eb vazhduesh\u00ebm. CAL Check\u2122 dhe Sistemi i Parandalimit t\u00eb Gabimeve t\u00eb Bateris\u00eb (BEPS) sigurojn\u00eb nivelin m\u00eb t\u00eb lart\u00eb t\u00eb sakt\u00ebsis\u00eb dhe besimit. Sonda \u00ebsht\u00eb e z\u00ebvend\u00ebsueshme dhe funksionon me nj\u00eb shum\u00ebllojshm\u00ebri sondash t\u00eb specializuara. Ky mat\u00ebs mund t\u00eb certifikohet si i gjurmuesh\u00ebm sipas standardeve NIST.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      N\u00ebse ju p\u00eblqen trajtimi m\u00eb i leht\u00eb, at\u00ebher\u00eb ky \u00ebsht\u00eb p\u00ebr ju Termometri i palossh\u00ebm Checktemp\u00ae 4 -HI151<\/p>\n

      HI151 Checktemp\u00ae 4 \u00ebsht\u00eb nj\u00eb termomet\u00ebr termistor i palossh\u00ebm q\u00eb mund t\u00eb mas\u00eb temperatur\u00ebn deri n\u00eb 300 \u00b0C (572 \u00b0F). K\u00ebta termometra ofrojn\u00eb shum\u00eb ve\u00e7ori t\u00eb avancuara duke p\u00ebrfshir\u00eb CAL-Check p\u00ebr nj\u00eb verifikim t\u00eb brendsh\u00ebm t\u00eb elektronik\u00ebs dhe nj\u00eb sensor l\u00ebvizjeje i cili eliminon nevoj\u00ebn e mbylljes dhe rihapjes s\u00eb sond\u00ebs kur njehsori hyn n\u00eb modalitetin e kursimit t\u00eb energjis\u00eb. Checktemp 4 \u00ebsht\u00eb i disponuesh\u00ebm n\u00eb gjasht\u00eb ngjyra t\u00eb ndryshme t\u00eb cilat mund t’u caktohen produkteve t\u00eb ndryshme p\u00ebr t\u00eb shmangur kontaminimin e sond\u00ebs n\u00eb restorant, kuzhin\u00eb ose tek procesi i prodhimit.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Meqen\u00ebse lag\u00ebshtia relative \u00ebsht\u00eb nj\u00eb paramet\u00ebr i r\u00ebnd\u00ebsish\u00ebm p\u00ebr ftohjen e mishit, duhet t\u00eb p\u00ebrdorni termohigrometer me pik\u00ebn e ves\u00ebs.\u2013 HI9565<\/p>\n

      HI9565 \u00ebsht\u00eb nj\u00eb termohigromet\u00ebr portativ i krijuar p\u00ebr t\u00eb ofruar performanc\u00eb maksimale n\u00eb mjedise t\u00eb v\u00ebshtira. Matjet e temperatur\u00ebs, lag\u00ebshtis\u00eb relative dhe pik\u00ebs s\u00eb ves\u00ebs b\u00ebhen t\u00eb lehta me streh\u00ebn e fort\u00eb, rezistente ndaj ujit t\u00eb njehsorit dhe shtres\u00ebn e q\u00ebndrueshme t\u00eb sond\u00ebs HI706023. HI9565 p\u00ebrmban nj\u00eb funksion t\u00eb programuesh\u00ebm t\u00eb fikjes automatike pas 8 ose 60 minutash, lexime t\u00eb temperatur\u00ebs n\u00eb Celsius dhe Fahrenheit dhe p\u00ebrcaktimin e pik\u00ebs s\u00eb ves\u00ebs.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Ju duhet t\u00eb p\u00ebrdorni termometrin me sensor t\u00eb telekomand\u00ebs Checkfridge -HI147 p\u00ebr t\u00eb monitoruar temperaturat e frigorifer\u00ebve tuaj.<\/p>\n

      HI147 \u00ebsht\u00eb nj\u00eb sensor i temperatur\u00ebs n\u00eb distanc\u00eb, ideal p\u00ebr monitorim n\u00eb mjediset e kujdesit ushqimor. Ai p\u00ebrmban magnet p\u00ebr vendosje t\u00eb leht\u00eb n\u00eb nj\u00eb sip\u00ebrfaqe metalike dhe jep matje me sakt\u00ebsi t\u00eb lart\u00eb n\u00eb nj\u00eb gam\u00eb t\u00eb gjer\u00eb temperaturash.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      P\u00ebr regjistrimin e t\u00eb dh\u00ebnave t\u00eb temperatur\u00ebs dhe leht\u00ebsimin e regjistrimit, ekziston zgjidhja Hanna Temperature Data Logger-HI148.<\/p>\n

      HI148 \u00ebsht\u00eb vendosur n\u00eb nj\u00eb shtres\u00eb t\u00eb fort\u00eb ABS t\u00eb pap\u00ebrshkueshme nga uji me nj\u00eb vler\u00ebsim IP67, e cila mbron nga hyrja e pluhurit dhe zhytja n\u00eb uj\u00eb n\u00eb nj\u00eb thell\u00ebsi prej 1 met\u00ebr p\u00ebr deri n\u00eb 30 minuta. T\u00eb dh\u00ebnat e temperatur\u00ebs HI148 jan\u00eb t\u00eb disponuesh\u00ebm n\u00eb kat\u00ebr modele t\u00eb ndryshme. Modelet jan\u00eb t\u00eb disponueshme me nj\u00eb ose dy kanale me nj\u00eb kombinim t\u00eb sensor\u00ebve t\u00eb brendsh\u00ebm dhe\/ose t\u00eb jasht\u00ebm. Loger\u00ebt me nj\u00eb sensor t\u00eb jasht\u00ebm t\u00eb temperatur\u00ebs kan\u00eb nj\u00eb sond\u00eb \u00e7eliku inoks n\u00eb nj\u00eb kabull silikoni fleksib\u00ebl 1 m (3,3′). Termolog\u00ebt kan\u00eb kapacitet t\u00eb gjer\u00eb memorie: 16,000 mostra p\u00ebr modelet me 1 kanal dhe 8,000 mostra\/kanal p\u00ebr modelet me 2 kanale.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Autor: Tajana Mokrovi\u0107, mag.nutr.<\/strong><\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Salsi\u00e7et jan\u00eb grupi i produkteve t\u00eb mishit me p\u00ebrdorim m\u00eb t\u00eb madh. B\u00ebhet fjal\u00eb p\u00ebr […]<\/p>\n","protected":false},"author":14,"featured_media":188072,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[431],"tags":[],"class_list":["post-202351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ushqimi"],"yoast_head":"\nSalcicet\u2013Si ta b\u00ebni produktin tuaj m\u00eb t\u00eb mir\u00eb? - Hanna Instruments Albania<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/al\/salcicet-si-ta-beni-produktin-tuaj-me-te-mire\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salcicet\u2013Si ta b\u00ebni produktin tuaj m\u00eb t\u00eb mir\u00eb? - Hanna Instruments Albania\" \/>\n<meta property=\"og:description\" content=\"Salsi\u00e7et jan\u00eb grupi i produkteve t\u00eb mishit me p\u00ebrdorim m\u00eb t\u00eb madh. 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