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HomeIndustry InformationFruit Sausage Production

Fruit Sausage Production

2018-08-17

1. Formula pork 100 kilograms, including lean meat 60% to 70%, fat meat 40% to 30%, melon melon 3 kilograms, gold candied 3 kilograms, orange cake 3 kilograms, 2.5 kilograms of liquor, 2.8 kilograms of salt 4 kg of white sugar, 10 g of sodium nitrite, and 10 g of vitamin C.

2. Select pork, leg and buttocks muscles and forefoot sandwiches and back licks; select the color is normal, no insects, no mildew.

3. The meat is cut so that the fruit flavor penetrates evenly in the meat. The lean meat should be cut into 0.5 cubic centimeters of small particles, while the fat is cut into 1 cubic centimeter.

4. Before mixing spices, first cut the pods into small granules and use a mortar to form a mash. Then place the cut meat in a pot and pour cold water (not more than 5% of the meat) and puree and Other accessories. Mix well.

5. Enema First wet the casing with hot water, wash, and then stir the mixture into the intestines mechanically or manually, so that the intestines are full, use a rope to fasten the knots after each irrigation of about 15 centimeters long, and then Use a fine needle to insert the casing into the hole and remove the air to prevent pits from forming on the surface of the intestines. Rinse with warm water at 30°C to remove the surface oil.

6. Baking Hang the washed sausages on the bamboo basket, dry the surface moisture first, and then bake or smoke in the baking, preferably 50°C~60°C when baking, and the temperature is too high to melt the fat. The appearance of voids, contaminating the surface of the sausage, lowering the quality, the temperature is too low, is not conducive to drying, and can easily lead to acid deterioration. At the same time pay attention to frequent turnover, so that water evaporation evenly, not to contact with the fog when drying.

7. Air drying Hang the baked sausages in a cool, well-ventilated place and dry them until the intestines are dry. When the hand feels firm, it is a finished product. It usually takes 3 to 5 days to dry.

8. Storage Hang the finished product in a cool, dry place and store it for 3 to 5 months without deterioration.

Helper Machinery Group Co., Ltd.
Business Type:Manufacturer
Product Range:Baking & Pastry Tools , Meat Product Making Machines , Pet Food Processing Machines
Products/Service:Sausage Making Machines , Meat Processing Machines , Pasta Processing Machines , Noodle Production lines , Vacuum Stuffer , Sausage Production Line
Certificate:CE , ISO9001 , Test Report , UL
Company Address:Zhengding Science & Technology Industrial Park, Shijiazhuang, Hebei, China

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