Formed and freezing = to burgers are shaped in a special team giving the desired size and weight. I

GENERAL METHODS OF MEAT Receipt of raw materials = meat raw materials are reviewed with strict criteria for acceptance and rejection. They all come from processing plants inspected by the competent authority. Deboning = selection of meats for a particular purpose (cuts fresh or processed sorveteira cuisinart meats) Maturation = thin cuts are vacuum packaged and given time to mature under controlled temperatures, to achieve perfect tenderness and juiciness. sorveteira cuisinart SAUSAGE:
Formed and freezing = to burgers are shaped in a special team giving the desired size and weight. Immediately after entering a tunnel IQF (frozen intensive) to maintain their nutrients and sensory characteristics intact TECHNOLOGIES In the meat industry is diversity of machinery that serve different functions and ensure the safety of a clean and fast process. sorveteira cuisinart Among them are:
ESPINAZOLa CUTTER Seq 2007 saw QUICIAL model serves to separate the ribs from the backbone. It's made of stainless steel 316 quality So a noise level below 70 dB. STUFFER MANUAL. Manual Stuffer EM 15: used to stuffing meat products in natural or synthetic covers, especially sausages or sausages. VACUUM STUFFER addition to the machines, technology, find tools like Mantun sorveteira cuisinart which is a diagnostic and monitoring sorveteira cuisinart software in industrial machine while q methodology seeks more fruitful use of production technology. JOB PERFORMANCE AREAS working in this area believe that our performance could be directly handling the meat and quality control. On the other hand we could take care of the programming of each of the machines. CIRCLE RUNNING PROJECT WORKERS SAN PEDRO CLAVER This project was developed through funding from the Social Foundation for the purpose of providing training, advice and support to a group of productive communities in the area of meat, located in the villages of the north Cartagena, promoting the strengthening of organizational components, production, storage and distribution. Results of this project organizational unit was established in each township and performed the characterization of the production of fish, pork and chicken by product type. SENA PROJECT Having the acquisition of equipment and accessories for the pilot plant meat processing, bakery, sorveteira cuisinart dairy and fruver, food shop silver multi center, regional SENA Huila. FACILITIES To cut this extra meat on prial center located approximately two blocks from the National Center of hospitality and tourism. The Sena offers all the tools necessary to learn this specialty. RESOURCES-coolers-cutters-store ACTORS learning LEARNING As actors we basically have the tutors who support us in the collective and we provide necessary working tools, also have virtual training. And moreover apprentices