Diseño de un proceso para la elaboración de un botón parrillero tipo 1 a base de carne de cerdo en la empresa Miraflores S.A.

Abstract

The purpose of this technical project was to design a process for the elaboration of a type 1 barbecue button, based on pork meat, in the company Miraflores S.A., which consisted of twelve stages: the collection of raw materials and inputs, treatment of pork meat, mincing, curing, resting, grinding, kneading and seasoning, stuffing, cooking, packing, storing and commercialization. The key stages were the collection of raw materials and supplies, where the quality was controlled through the temperature, color and smell of the meat as well as its expiration dates in terms of supplies. The curing, consisted of adding curing salt to the pieces of meat of approximately 5cm3, which then went to the resting area for a 12 -hour time and at a temperature of 2 to 4 degrees Celsius. The grinding of the cured meat was carried out using a number 32 blade and a 3/8-inch sieve, generating the sourdough of the stuffed meat. The kneading and seasoning were carried out for 35 minutes in the mixer where the species and preservatives were added. After this, the sourdough was stuffed to go to the cooking stage, for an hour and a half at a temperature of 60 to 75 degrees Celsius. Finally, the quality control was carried out per unit before being packed, stored and distributed locally and nationally. It is concluded that the design of the process for the elaboration of the Type 1 grill button complies with all the parameters established in the Technical Ecuadorian Norm INEN 1338, with 19.2% protein, resulting in that the process designed has been successful; so it is recommended to strictly follow the specified steps to maintain the achieved characteristics.