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Advisor(s)
Abstract(s)
O fabrico de enchidos e fumeiro tem uma grande tradição na região de Trás-os-Montes. A elaboração de enchidos constitui uma forma de conservação da carne, permitindo a elaboração de vários produtos de qualidade.
O presente trabalho tem como objectivo global verificar as diferenças entre os vários diagramas de fabrico dos diversos enchidos, bem como abordar aspetos positivos e negativos da salsicharia onde se realizou o estágio.
Durante o estágio acompanhei os processos de fabrico de três produtos, nomeadamente do chouriço, alheira e salpicão.
Identificou se que os Diagramas de Produção são todos semelhantes, entre a Salsicharia onde se realizou o estágio e outras. Vendo também as necessidades da empresa, que passava por a falta de arrumação, e da sala de secagem ter um mau acesso. Outro dos problemas era a falta de stock e de marketing.
Os aspetos positivos foram: o escoamento do produto era rápido;
Existe uma boa higiene, e cumpriam se as normas de segurança no trabalho.
The manufacture of cured meats and sausages has a great tradition in the region of “Trás-os-Montes”. The preparation of sausages is a way of preserving the meat, allowing the preparation of various quality products. The aims of this study is to verify the overall differences between the various production diagrams of various sausages, as well as addressing positive and negative aspects of the sausage factory where the stage were done. During the stage I accompanied manufacturing processes of three products, namely the chorizo, sausage and pepperoni. It was identified that Production Diagrams are all similar between the sausage factory where the stage were done and the others factories of the same area. Also seeing the needs of the company, which went through a lack of storage and the bad access to the drying room .Other problem was the lack of stock and marketing. The positive aspects were: the product flow was fast; There is good hygiene, and met up safety standards at work.
The manufacture of cured meats and sausages has a great tradition in the region of “Trás-os-Montes”. The preparation of sausages is a way of preserving the meat, allowing the preparation of various quality products. The aims of this study is to verify the overall differences between the various production diagrams of various sausages, as well as addressing positive and negative aspects of the sausage factory where the stage were done. During the stage I accompanied manufacturing processes of three products, namely the chorizo, sausage and pepperoni. It was identified that Production Diagrams are all similar between the sausage factory where the stage were done and the others factories of the same area. Also seeing the needs of the company, which went through a lack of storage and the bad access to the drying room .Other problem was the lack of stock and marketing. The positive aspects were: the product flow was fast; There is good hygiene, and met up safety standards at work.
Description
Keywords
Enchidos Salsicharia Diagramas de produção