What equipment is needed for the sausage production line? Different regions have different tastes. The production of sausages is based on the different output of users. It is not enough to rely on one kind of equipment.
Sausages are a kind of delicious sausage products. Pork sausage production, processed and produced with pork as raw material, is a popular sausage and is popular all over the world. Especially in the United States, its output accounts for 13% of the total output of intestinal products.
1: Ingredients formula
The quality of raw materials is directly related to the quality of products, and must be carefully selected and then processed. If the raw materials are not fresh and the quality does not meet the requirements, no matter what process technology is used, it will not be able to produce good products. Beef and pork are the main raw meat for making sausages (sausages).
Other meats and some by-products of other animals can also be used as raw materials for sausages. Raw meat must come from healthy livestock, and must be inspected by health personnel before it can be used.
Chilled meat is an ideal raw material for processing sausage (sausage) products, but it is not often available. Frozen meat occupies a large proportion in sausage processing. When using frozen meat, you must first thawing, whether it is hanging thawing or water immersion thawing, you need to master the corresponding thawing method, otherwise the raw material will become inferior meat, reducing its utilization value. The carcass needs to be segmented and deboned to separate the bones from other tissues. After deboning, divide the tissues to remove the connective tissues such as skin, tendons and tendons that are not suitable for processing sausages and the fat between muscles, missing bones, dirt, congestion, etc., and then cut into pieces of a certain weight. It is the concentrate before it can be used for sausage processing. Use a meat grinder to mince the trimmed lean meat into cubes of about 1cm, or use a knife to cut into the required specifications of the product. Manual cutting is better than the intestines obtained with a meat grinder, but it is time-consuming and inefficient. Fertilizers can be cut according to the needs of different varieties, generally cut into 0.6-0.8cm cubes. After the diced fat is cut, wash it with warm water once to remove slick oil and impurities, and drain the water.
Grade 3 pork 50kg, pepper 175g, salt 0.9-1.0kg, nutmeg dried skin 25g, sugar 200g, red pepper powder 31g, sage 75g.
Raw meat-ground meat-chopping-filling-finished product
The sausage production line needs to use frozen meat grinder → bowl chopper → stuffing machine → sausage stuffer → automatic sausage tying machine → vacuum packaging machine. Each equipment has different models and will be selected according to the needs of customers.
3: Operating points
Material selection and mincing: Choose three-level refined pork and mince it with a 5mm hole-counting meat grinder.
Chopping: Put it into the chopping machine, add spices and mix for about 2 minutes. Then add ice chips according to the state of the meat, and chop for about 3 minutes.
Filling: The chopped meat is poured into 4-5 pig casings through the sausage stuffer, and the ligation length is about 10cm.
Finished product: After being made into a finished product, it should be cooled in a ventilated place for natural ventilation or drying. Store the finished product in a cool and ventilated place
Sausages can be stored for 1-3 months at a temperature below 10%. Generally, they should be hung in a ventilated and dry place. Using vacuum aseptic packaging, indoor temperature (below 30 degrees), can be stored for 3-6 months.
The sausage production line will match the corresponding equipment according to the production process requirements of different sausage products to provide food process production formulas. The operation is simple and convenient, and the work efficiency is high. Tailoring is more suitable for users' needs.
