Proceso de elaboración para la obtención de 100 kilogramos de chuleta ahumada de cerdo bajo normativa INEN 1338:2012,

Abstract

The development of this research, whose main topic is the preparation of 100 kg of smoked pork chop under the requirements of NTE INEN 1338:2012, was carried out through bibliographic research. Fundamental aspects were investigated, such as temperature and time variables, which must be controlled in the product manufacturing process. A flowchart was created with the parameters that must be controlled, and the origin, quality and physicochemical and sensory aspects of the raw material prior to its transformation were also investigated. The description of the diagram also included the calculation of the values corresponding to 100 kg of product for each additive and input.