{"id":157455,"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":"2022-10-07T14:24:31","modified_gmt":"2022-10-07T14:24:31","slug":"kobasice-kako-poboljsati-svoj-proizvod","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/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 grupa proizvoda od mesa sa nekoliko stotina vrsta i hiljadama komercijalnih naziva. Re\u010d je o proizvodima koji se dobijaju punjenjem, prirodnim ili ve\u0161ta\u010dkim koricama, me\u0161avinom razli\u010ditih vrsta i koli\u010dina mlevenog mesa, masnog tkiva, ko\u017ee, iznutrica, ostataka vezivnog tkiva i dodatnih sastojaka. Karakteristi\u010dna svojstva kobasica proizilaze iz specifi\u010dnosti njihove proizvodnje u pogledu sastava, oblika, veli\u010dine, pripreme punjenja, a posebno u pogledu vrste i koli\u010dine dodatih 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 sledec\u0301e grupe kobasica:<\/p>\n

1) trajno,<\/p>\n

2) polusuvo,<\/p>\n

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

1) Fermentisane 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 najvredniji proizvod kobasica. Prave se od najkvalitetnijeg mesa i prolaze kroz du\u017ei i skuplji proces zrenja<\/p>\n

Optimalni uslovi 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
  • Prepriprema, dimljenje: temperatura 18-20\u00b0C, pH 5,2-5,3, Rh (%) 70-90, trajanje 14 days<\/li>\n
  • Sazrevanje i skladi\u0161tenje \u201cstarenje\u201d: temperatura 14-17\u00b0C, pH 5,3-5,8, Rh (%) 70-80, trajanje 60-120 dana + 60 dana<\/li>\n<\/ul>\n

    2) Polusuve 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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    Polusuve kobasice se obi\u010dno zagrevaju u pu\u0161nici da bi se proizvod potpuno kuvao i delimi\u010dno osu\u0161io. Polusuve kobasice su polumeke kobasice koje se dobro \u010duvaju zahvaljujuc\u0301i fermentaciji mle\u010dne kiseline.<\/p>\n

    Kona\u010dna pH vrednost polusuvih kobasica je izrazito kisela (4,7 do 5,2 \u2013 5,4). Polusuve kobasice se \u010desto dime i lagano kuvaju na toploti koja se koristi u pu\u0161nici, koja povremeno dosti\u017ee skoro 60 \u00b0 C tokom strogo ograni\u010denog vremena. Nakon dimljenja, kobasice se mogu relativno kratko su\u0161iti na vazduhu.<\/p>\n

    3) Pasterizovane 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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    Pasterizovane kobasice su proizvodi od razli\u010ditih vrsta mesa, masnog i vezivnog tkiva, mehani\u010dki izdvojenog mesa i dodatnih sastojaka \u010diji je temeljni fil sitno seckani.<\/p>\n

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

      \n
    • Sirovina: toplo meso, rashla\u0111eno +2\u00b0C, ili zamrznuto na minimum -18\u00b0C<\/li>\n
    • Mlevenje: temperatura 16-18\u00b0C, pH 5,7-6,2<\/li>\n
    • Punjenje: temperatura 20-22\u00b0C<\/li>\n
    • Dimljenje + toplotna obrada: temperatura proizvoda 70-75\u00b0C, pH 5,8-6,3<\/li>\n
    • Hla\u0111enje: temperatura -1 to +2\u00b0C, Rh > 90%<\/li>\n
    • \u010cuvanje: temperatura: 8-10\u00b0C, Rh 80-85%<\/li>\n
    • Pakovanje: 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 merenje pH vrednosti mesa mo\u017eete koristiti profesionalni prenosivi pH metar za meso \u2013 HI98163<\/p>\n

      HI98163 je robustan, vodootporan, Foodcare prenosivi pH metar koji meri pH i temperaturu pomoc\u0301u specijalizovane FC2323 pH elektrode za meso sa o\u0161tricom od ner\u0111ajuc\u0301eg \u010delika. Ovaj profesionalni vodootporni mera\u010d je u skladu sa IP67 standardima. HI98163 se isporu\u010duje sa svim potrebnim dodacima za merenje pH\/temperature upakovanim u izdr\u017eljivu termoformiranu torbu za no\u0161enje koja bezbedno dr\u017ei merila, sonde i pufere za kalibraciju.<\/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 prenosivi pH metar za meso \u2013 HI99163.<\/p>\n

      HI99163 je prenosivi Foodcare pH\/temperaturomer specijalno dizajniran za industriju prerade mesa. Automatska kalibracija se vr\u0161i na jednoj ili dve ta\u010dke sa dva seta pufera. Sva o\u010ditavanja kalibracije i merenja se automatski kompenzuju za varijacije temperature.<\/p>\n

      HI99163 koristi PVDF telo FC2323 poja\u010danu pH elektrodu koja nudi brojne karakteristike za pobolj\u0161anje pH testiranja za prera\u0111iva\u010de mesa. Sonda dolazi sa se\u010divom od ner\u0111ajuc\u0301eg \u010delika FC099 koja se mo\u017ee ukloniti kako bi pomogla korisnicima da izvr\u0161e nenametljiva merenja mesnih proizvoda, iznutra i spolja. Spoj za slobodnu difuziju poma\u017ee da se izbegne za\u010depljena referenca, a spolja\u0161nji materijal tela je netoksi\u010dan i kompatibilan sa 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 merenje temperature mesa koristite Foodcare Thermistor Thermometer -HI93501<\/p>\n

      Dizajniran imajuc\u0301i na umu korisni\u010dku funkcionalnost i performanse, HI93501 je vodootporni termometar sa termistorom koji meri temperaturu od -50,0 do 150,0\u00b0C (-58,0 do 302,0\u00b0F). Uklju\u010dene baterije obezbe\u0111uju do 4500 sati neprekidne upotrebe. CAL Check\u2122 i sistem za prevenciju gre\u0161aka baterije (BEPS) obezbe\u0111uju najvi\u0161i nivo ta\u010dnosti i samopouzdanja. Sonda je zamenljiva i radi sa asortimanom specijalizovanih sondi. Ovaj mera\u010d mo\u017ee biti sertifikovan kao sledljiv prema NIST standardima na zahtev.<\/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 koji mo\u017ee da meri temperaturu do 300 \u00b0C (572 \u00b0F). Ovi termometri nude mnoge napredne funkcije uklju\u010dujuc\u0301i CAL-Check za internu verifikaciju elektronike i senzor pokreta koji elimini\u0161e potrebu za zatvaranjem i ponovnim otvaranjem sonde kada mera\u010d u\u0111e u re\u017eim \u0161tednje energije. Checktemp 4 je dostupan u \u0161est razli\u010ditih boja koje se mogu dodeliti razli\u010ditim proizvodima kako bi se izbegla unakrsna kontaminacija u restoranu, kuhinji ili proizvodnom objektu.<\/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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      Po\u0161to je relativna vla\u017enost va\u017ean parametar za hla\u0111enje mesa, trebalo bi da koristite termohigrometar sa ta\u010dkom rose \u2013 HI9565<\/p>\n

      HI9565 je prenosivi termohigrometar dizajniran da obezbedi vrhunske performanse u te\u0161kim okru\u017eenjima. Merenje temperature, relativne vla\u017enosti i ta\u010dke rose je olak\u0161ano uz robusno, vodootporno kuc\u0301i\u0161te mera\u010da i izdr\u017eljivo kuc\u0301i\u0161te sonde HI706023. HI9565 ima funkciju programabilnog automatskog isklju\u010divanja nakon 8 ili 60 minuta, o\u010ditavanja temperature u Celzijusima i Farenhajtima i odre\u0111ivanje ta\u010dke rose.<\/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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      Trebalo bi da koristite Checkfridge daljinski senzorski termometar -HI147 da nadgledate temperaturu va\u0161ih fri\u017eidera.<\/p>\n

      HI147 je daljinski temperaturni senzor idealan za prac\u0301enje u okru\u017eenjima za negu hrane. Sadr\u017ei magnete za lako postavljanje na metalnu povr\u0161inu i pru\u017ea merenja visoke preciznosti u \u0161irokom temperaturnom opsegu.<\/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 snimanje temperaturnih podataka i olak\u0161avanje evidentiranja postoji Hanna re\u0161enje Temperature Data Logger -HI148.<\/p>\n

      HI148 je sme\u0161ten u robusno, vodootporno ABS kuc\u0301i\u0161te sa IP67 za\u0161titom, koje \u0161titi od ulaska pra\u0161ine i potapanja u vodu na dubini od 1 metar do 30 minuta. HI148 temperaturni dataloggeri dostupni su u \u010detiri razli\u010dita modela. Modeli su dostupni sa jednim ili dva kanala sa kombinacijom unutra\u0161njih i\/ili eksternih senzora. Loggeri sa spoljnim senzorom temperature imaju sondu od ner\u0111ajuc\u0301eg \u010delika na 1 m (3,3\u2019) fleksibilnom silikonskom kablu. Termologeri 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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      Author: 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 grupa proizvoda od mesa sa nekoliko stotina vrsta i hiljadama komercijalnih naziva. […]<\/p>\n","protected":false},"author":17,"featured_media":156308,"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":[365],"tags":[],"class_list":["post-157455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana"],"yoast_head":"\nKobasice \u2013 Kako pobolj\u0161ati svoj proizvod? - Hanna Instruments Srbja<\/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\/sr\/kobasice-kako-poboljsati-svoj-proizvod\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kobasice \u2013 Kako pobolj\u0161ati svoj proizvod? - Hanna Instruments Srbja\" \/>\n<meta property=\"og:description\" content=\"Kobasice su najbrojnija grupa proizvoda od mesa sa nekoliko stotina vrsta i hiljadama komercijalnih naziva. 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