What is sausage processing technology?

Sausage processing refers to meat products which are made from meat as the main raw material, minced, cut into pieces, supplemented by auxiliary materials, poured into animal casings, and then dried or baked. The sausage processing process flow is as follows: raw meat selection, trimming → dicing → mixing stuffing and curing → filling → rinsing → drying or baking → finished product.

Selection and collocation of raw materials: fresh pork is the main raw material, leg and arm meat is preferably lean meat, and hard back fat meat is preferably fat meat. Chopped meat cut from other meat products can also be used as raw materials. Raw meat is trimmed to remove fascia, bones and skin. The lean meat is minced with a meat grinder with mesh number of 4 ~ 10 mm, and the fat meat is cut into 0.6 ~1.0cm3. After the diced fat meat is cut, it is washed with warm water once to remove oil slick and impurities, and the fat meat and lean meat should be stored separately.

Quality control of machining process

1, selection of raw meat

Raw meat is generally pork, beef and chicken.

2. Cut into pieces; Cut into small pieces

After the raw meat is boned, the lean meat is separated from the fat to remove the tendons, blood vessels and lymph in the lean meat. Lean meat and fat meat are separated and cut into small squares according to processing requirements, which is beneficial to curing.

Step 3: Pickling

Pickling is a method of processing meat with salt and pickled materials. The purpose is to inhibit microbial reproduction, improve the water retention of meat and improve the flavor of meat by increasing the osmotic pressure of the product and reducing the water activity. There are four kinds of curing methods for meat: wet curing, dry curing, dry-wet mixed curing and rapid curing.

4. Ground meat, chop and stir.

Mincing and chopping are important processes in the processing of enema products. This process consists of two mechanisms with obviously different physical functions. One is that it has the function of chopping various raw materials; The other is the function of evenly mixing chopped meat with spices, seasonings, starch and other auxiliary materials.

5, enema

Stuffing, also known as stuffing or enema, is to pour the mixed meat into the prepared casing. The machine used to fill casings is called a hydraulic enema machine. After the sausage is filled, it should be ligated or twisted in time. Ligation is to tie both ends of sausage tightly to prevent meat stuffing from leaking out of casing, prevent external bacteria from entering and block the contact between air and meat.