Función, descripción y parámetros de trabajo de los materiales, equipos y herramientas utilizadas en la elaboración de chorizo ahumado

Abstract

The objective of the document presented below is to provide information on the different tools, equipment and utensils used in the preparation of precooked - cooked cured meat products. Taking as a source the requirements imposed by NTE INEN 1338 - 2012. In this case, it will be smoked chorizo. As this is an investigative work, through bibliographic searches, general concepts, raw materials, methodologies were determined, in which flow diagrams are shown, both of the elaboration of the product, as well as the order of the equipment during its work. Each piece of equipment has its specific description, citing the technical data sheets of each one of them, where their dimensions, construction material, functionality, type of energy required for their start-up and other specifications shown by the manufacturer are expressed, which helps us to choose more accurately which equipment is convenient to acquire, in the face of the different obstacles that we may have at the moment of wanting to produce this meat product, with the economic factor being the one that predominates in the uncertain future of being able to produce on a small or medium scale. On the other hand, the implements to be used have been presented graphically in order to become a little more familiar with the equipment we are going to work with.