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Cantonese sausage production process and equipment
Cantonese sausage is a typical Chinese sausage.
Chinese and Western enema have great differences in the choice of raw materials for meat products.
In order to make meat products have different styles and always achieve uniform quality, the choice of raw materials is very important. The raw material's fineness index, adhesion ability, fatness and lean ratio and other conditions have a standard basis, and it is not necessary to choose lean meat and high price meat.
Chinese sausages are generally used in a single piece of meat, especially female pork, which cannot be used.
Western-style enema can be made from horse meat, beef, pork, lamb, poultry, etc. Most of the mixed heads are raw materials.
What kind of raw materials are used depends on the variety and formulation of the products, and also depends on the supply situation of the market.
Cantonese sausage production process and equipment sharing
The following equipment is required for the production of Cantonese sausages: dicing machine, meat grinder, mixing machine, sausage filling machine, baking oven and vacuum packaging machine.
The production process is as follows: raw material selection - lean meat finishing and slicing - cutting lean diced meat - cutting fat dicing - stirring - filling - tying or tying grass - rinsing - baking - Finished finishing - packaging.
The formula includes pork lean meat, refined salt, pork fat diced meat, white wine, white sugar, glucose solution and the like.
The main notes:
1. Raw materials are selected from fresh pork that has passed the micro-inspection test.
2, lean meat advanced finishing, repairing dark, old meat, impurities and so on. Use a dicing machine to cut into 1.2 cm strips of meat, and rinse the blood left in the meat to make it lighter in color. Make sure that the finished meat color is rose red.
3, cut lean diced meat, lean meat slices into the water rinse for 15 to 20 minutes, the water needs to be replaced in time to ensure the quality of meat rinsing. Wash and greasy, rinse the blood, when the color of the meat is light, drain the water, and then use the meat grinder to twist, lean meat size 0.8-1cm is better.
The blade of the meat grinder can be ground regularly, and the hole cutter is 0.8-1 cm.
4, cut fat, sardine, clear water to remove the greasy and impurities on the white peony, repair the scars, jaundice and scattered lean meat, clean the corners. Cut the fat glutinous rice into pieces, place it in a pickled car, and marinate it in a cold storage for 24 hours. The temperature of the cold storage is about -10°. After pickling, the fat and hardened, enter the dicing machine diced, the size of the diced meat is generally about 0.7cm. The cut diced meat needs to be rinsed.
5, stir, the meat stuffing and accessories into the blender for mixing. 20S unloading for filling.
6, enema, dry casing after soaking, set on the filling tube, the tail knotted, pneumatic filling button for filling.
7, tie, sap, each length is about 15cm.
8. Wash the enema and rinse the residue on the casing with water.
9, drying, drying with a drying oven, the drying time is longer, the temperature should be adjusted at any time, you can use the fully automatic type, after the process program is set, the machine automatically completes all the processes, saving labor .
10, the finished product is finished, and the baked sausage is cut.
11, packaging.
Dongming? Yucheng Dingtao
Juye Yucheng Chengwu Peony District
Cao County Shan County Heze Shandong
Wide-style sausage production process and sharing of required equipment.