{"id":156870,"date":"2021-10-26T10:22:43","date_gmt":"2021-10-26T10:22:43","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/kobasice-kako-poboljsati-svoj-proizvod\/"},"modified":"2022-10-07T12:53:45","modified_gmt":"2022-10-07T12:53:45","slug":"kobasice-kako-poboljsati-svoj-proizvod","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/kobasice-kako-poboljsati-svoj-proizvod\/","title":{"rendered":"Kobasice \u2013 Kako pobolj\u0161ati svoj proizvod?"},"content":{"rendered":"\t\t
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Kobasice su najbrojnija skupina mesnih proizvoda s nekoliko stotina vrsta i tisu\u0107ama komercijalnih naziva. Rije\u010d je o proizvodima koji se dobivaju nadjevom, prirodnim ili umjetnim koricama, mje\u0161avinom razli\u010ditih vrsta i koli\u010dina mljevenog mesa, masnog tkiva, ko\u017ee, iznutrica, ostataka vezivnog tkiva i dodatnih sastojaka. Karakteristi\u010dna svojstva kobasica proizlaze iz specifi\u010dnosti njihove proizvodnje s obzirom na sastav, oblik, veli\u010dinu, pripremu nadjeva, a posebno s obzirom na vrste i koli\u010dine dodanih za\u010dina i aditiva.<\/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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U mnogim mediteranskim i balkanskim zemljama proizvode se i prodaju sljede\u0107e grupe kobasica:<\/p>\n

1) trajne,<\/p>\n

2) polusuhe<\/p>\n

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

1) Fermentirane kobasice<\/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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Trajne kobasice su najkvalitetniji i komercijalno najvrijedniji kobasi\u010dasti proizvod. Izra\u0111uju se od najkvalitetnijeg mesa i prolaze kroz du\u017ei i skuplji proces zrenja.<\/p>\n

Optimalni uvjeti za proizvodnju kulena i kobasica u razli\u010ditim fazama proizvodnje:<\/p>\n

    \n
  • Izjedna\u010davanje temperature punjenja: temperatura 20-25\u00b0C, pH < 6,0, Rh (%) 60-70, trajanje 6-7h<\/li>\n
  • Predobrada, dimljenje: temperatura 18-20\u00b0C, pH 5,2-5,3, Rh (%) 70-90, trajanje 14 dana<\/li>\n
  • Dozrijevanje i skladi\u0161tenje \u201cstarenja\u201d: temperatura 14-17\u00b0C, pH 5,3-5,8, Rh (%) 70-80, trajanje 60-120 dana + 60 dana<\/li>\n<\/ul>\n

    2) Polusuhe kobasice<\/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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    Polusuhe kobasice obi\u010dno se zagrijavaju u pu\u0161nici kako bi se proizvod potpuno skuhao i djelomi\u010dno osu\u0161io. Polusuhe kobasice su polumeke kobasice koje se dobro \u010duvaju zbog mlije\u010dno-kiselinske fermentacije.<\/p>\n

    Kona\u010dni pH polusuhih kobasica je izrazito kisel (4,7 do 5,2 \u2013 5,4). Polusuhe kobasice se \u010desto dime i lagano kuhaju na toplini koja se koristi u pu\u0161nici, koja povremeno dose\u017ee gotovo 60 \u00b0C za strogo ograni\u010deno vrijeme. Nakon dimljenja kobasice se mogu relativno kratko su\u0161iti na zraku.<\/p>\n

    3) Obarene kobasice<\/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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    Pasterizirane kobasice su proizvodi od razli\u010ditih vrsta mesa, masnog i vezivnog tkiva, mehani\u010dki odvojenog mesa i dodatnih sastojaka \u010diji je temeljni nadjev sitno nasjeckani.<\/p>\n

    Va\u017eni parametri za proizvodnju kuhanih kobasica:<\/p>\n

      \n
    • Sirovina: toplo meso, ohla\u0111eno +2\u00b0C, ili smrznuto na minimalno -18\u00b0C<\/li>\n
    • Mljevenje: temperatura 16-18\u00b0C, pH 5,7-6,2<\/li>\n
    • Punjenje: temperatura 20-22\u00b0C<\/li>\n
    • Dimljenje + toplinska obrada: temperatura proizvoda 70-75\u00b0C, pH 5,8-6,3<\/li>\n
    • Hla\u0111enje: temperatura -1 do +2\u00b0C, Rh > 90%<\/li>\n
    • Skladi\u0161tenje: temperatura: 8-10\u00b0C, Rh 80-85%<\/li>\n
    • Pakiranje: temperatura 12-15\u00b0C, Rh 70-75%<\/li>\n
    • U skladi\u0161tu: 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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      Za mjerenje pH vrijednosti mesa mo\u017eete koristiti profesionalni prijenosni pH metar za meso \u2013 HI98163<\/p>\n

      HI98163 je robustan, vodootporan, Foodcare prijenosni pH metar koji mjeri pH i temperaturu pomo\u0107u specijalizirane FC2323 pH elektrode za meso s o\u0161tricom od nehr\u0111aju\u0107eg \u010delika. Ovaj profesionalni vodootporni mjera\u010d u skladu je sa standardima IP67. HI98163 se isporu\u010duje sa svim potrebnim dodacima za mjerenje pH\/temperature upakiranim u izdr\u017eljivu termoformirani kov\u010deg za no\u0161enje koja sigurno dr\u017ei mjera\u010de, sonde i kalibracijske pufere na mjestu.<\/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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      Ili mo\u017eete koristiti prijenosni pH metar za meso \u2013 HI99163.<\/p>\n

      HI99163 je prijenosni Foodcare pH\/temperaturni mjera\u010d posebno dizajniran za industriju prerade mesa. Automatska kalibracija se izvodi na jednoj ili dvije to\u010dke s dva seta pufera. Sva o\u010ditanja kalibracije i mjerenja automatski se kompenziraju za varijacije temperature.<\/p>\n

      HI99163 koristi PVDF tijelo FC2323 poja\u010danu pH elektrodu koja nudi brojne zna\u010dajke za pobolj\u0161anje pH testiranja za prera\u0111iva\u010de mesa. Sonda dolazi s FC099 uklonjivom o\u0161tricom od nehr\u0111aju\u0107eg \u010delika koja korisnicima poma\u017ee u nenametljivim mjerenjima mesnih proizvoda, iznutra i izvana. Difuzni spoj poma\u017ee da se izbjegne za\u010depljena referenca, a vanjski materijal tijela je netoksi\u010dan i kompatibilan s hranom.<\/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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      Za mjerenje temperature mesa koristite Foodcare Thermistor Thermometer -HI93501<\/p>\n

      Dizajniran imaju\u0107i na umu korisni\u010dku funkcionalnost i performanse, HI93501 je vodootporni termometar s termistorom koji mjeri temperaturu od -50,0 do 150,0\u00b0C (-58,0 do 302,0\u00b0F). Prilo\u017eene baterije osiguravaju do 4500 sati neprekidnog rada. CAL Check\u2122 i sustav za sprje\u010davanje pogre\u0161aka baterije (BEPS) osiguravaju najvi\u0161u razinu to\u010dnosti i povjerenja. Sonda je zamjenjiva i radi s nizom specijaliziranih sondi. Ovaj mjera\u010d mo\u017ee biti certificiran kao sljediv prema NIST standardima na zahtjev.<\/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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      Ako volite lak\u0161e rukovanje onda je ovo za vas Checktemp\u00ae 4 sklopivi termometar -HI151<\/p>\n

      HI151 Checktemp\u00ae 4 je sklopivi termometar s termistorom koji mo\u017ee mjeriti temperaturu do 300 \u00b0C (572 \u00b0F). Ovi termometri nude mnoge napredne zna\u010dajke uklju\u010duju\u0107i CAL-Check za internu provjeru elektronike i senzor pokreta koji eliminira potrebu za zatvaranjem i ponovnim otvaranjem sonde kada mjera\u010d u\u0111e u na\u010din rada za u\u0161tedu energije. Checktemp 4 dostupan je u \u0161est razli\u010ditih boja koje se mogu dodijeliti razli\u010ditim proizvodima kako bi se izbjegla unakrsna kontaminacija u restoranu, kuhinji ili proizvodnom pogonu.<\/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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      Budu\u0107i da je relativna vla\u017enost va\u017ean parametar za hla\u0111enje mesa, trebate koristiti termohigrometar s to\u010dkom rosi\u0161ta \u2013 HI9565<\/p>\n

      HI9565 je prijenosni termohigrometar dizajniran da pru\u017ei vrhunske performanse u te\u0161kim uvjetima. Mjerenje temperature, relativne vla\u017enosti i to\u010dke rosi\u0161ta olak\u0161ava se uz robusno, vodootporno ku\u0107i\u0161te mjera\u010da i izdr\u017eljivo ku\u0107i\u0161te sonde HI706023. HI9565 ima programibilnu funkciju automatskog isklju\u010divanja nakon 8 ili 60 minuta, o\u010ditanja temperature u Celzijusu i Fahrenheitu te odre\u0111ivanje to\u010dke rosi\u0161ta.<\/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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      Trebali biste koristiti Checkfridge daljinski senzorski termometar -HI147 za pra\u0107enje temperature svojih hladnjaka.<\/p>\n

      HI147 je daljinski senzor temperature idealan za nadzor u okru\u017eenjima za njegu hrane. Sadr\u017ei magnete za jednostavno postavljanje na metalnu povr\u0161inu i pru\u017ea mjerenja visoke to\u010dnosti u \u0161irokom temperaturnom rasponu.<\/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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      Za bilje\u017eenje temperaturnih podataka i olak\u0161avanje zapisivanja postoji Hanna rje\u0161enje Temperature Data Logger -HI148.<\/p>\n

      HI148 je smje\u0161ten u robusno, vodootporno ABS ku\u0107i\u0161te s IP67 ocjenom, koje \u0161titi od ulaska pra\u0161ine i uranjanja u vodu na dubini od 1 metar do 30 minuta. HI148 temperaturni dataloggeri dostupni su u \u010detiri razli\u010dita modela. Dostupni su modeli s jednim ili dva kanala s kombinacijom unutarnjih i\/ili vanjskih senzora. Dr\u017ea\u010di s vanjskim temperaturnim senzorom imaju sondu od nehr\u0111aju\u0107eg \u010delika na 1 m (3,3\u2019) fleksibilnom silikonskom kabelu. Termologgeri imaju veliki memorijski kapacitet: 16 000 uzoraka za 1-kanalne modele i 8 000 uzoraka po kanalu za 2-kanalne modele.<\/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\t\t\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":"

      Kobasice su najbrojnija skupina mesnih proizvoda s nekoliko stotina vrsta i tisu\u0107ama komercijalnih naziva. Rije\u010d […]<\/p>\n","protected":false},"author":14,"featured_media":156305,"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":[381],"tags":[],"class_list":["post-156870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-hr"],"yoast_head":"\nKobasice \u2013 Kako pobolj\u0161ati svoj proizvod? - Hanna Instruments Hrvatska<\/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\/hr\/kobasice-kako-poboljsati-svoj-proizvod\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kobasice \u2013 Kako pobolj\u0161ati svoj proizvod? - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"Kobasice su najbrojnija skupina mesnih proizvoda s nekoliko stotina vrsta i tisu\u0107ama komercijalnih naziva. 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