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FLUJOGRAMA DE SALCHICHON ZENU

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Flowchart on FLUJOGRAMA DE SALCHICHON ZENU, created by Bibiana Motta on 01/04/2018.
Bibiana Motta
Flowchart by Bibiana Motta, updated more than 1 year ago
Bibiana Motta
Created by Bibiana Motta over 6 years ago
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Resource summary

Flowchart nodes

  • SELECCIÓN DE CARNES
  • Lavado
  • Res y cerdo, de baja humedad y con un pH no mayor de 6.2  
  • Picado/molido
  • Reposo
  • Embutido
  • Atado
  • Presecado
  • ​Ahumado
  • Enfriado
  • Almacenamiento
  • Agua potable
  • 4 ºC por 24 hr
  • Con pabilo (cordel)
  • Mezclado
  • Carne + condimentos
  • 6 – 8 horas a temperatura ambiente
  • Tripa natural o sintética
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