Find here details of Sausage Clipper Machine on our website. Today we would like to talk about problems and causes often encountered in sausage processing.
The two basic elements of processed meat products are recipes and processes, which complement each other and are not available. The control of the production process is often neglected by many manufacturers, and thus often leads to various problems. The temperature is the main line running through the I-Art Control. The temperature control will directly affect the structure, flavor, taste, shelf life and yield of the product. Therefore, temperature control must be considered as the primary factor in the meat production process.
In addition to temperature control, the following common sausage processing problems are analyzed:
The structure is too soft. What’s the reasons? Sausage Clipper Machine Supplier would like to tell you.
wrong reason:
Raw materials: The protein content in the connective tissue is too small; the raw material tendons are removed. Face meat can be used instead of back fat or processed with more tendons (such as front leg meat).
Processing technology: excessive mixing, so that the connective tissue framework is completely destroyed, it is recommended to reduce the mixing temperature. Too strong (hard)
wrong reason:
Ingredients: connective tissue protein star is too high; too much skin is added; the lean part of the formula contains too much star; the amount of water (or ice) is too small.
Additive: Excessive use of a coloring agent containing a function to lower the pH.
Processing technology: When the vacuum crucible machine is used, the vacuum is too strong (can be solved by nitrogen filling method). The particles are dissolved in the minced meat (the particles are not obvious)
wrong reason:
Ingredients: The particles are not gluten and the fat is not enough, especially the edge part; the particles are too small.
Processing: The temperature of the particles added to the minced meat is too low, thereby providing a moist film layer that loses the binding property of the particles; the particle massage (rolling) is insufficient to form a protein film on the surface.
Jelly and fat on the edges of the particles
wrong reason:
Ingredients: The granules are not carefully selected and contain excessive amounts of fat and connective tissue.
Additives: The granules are first marinated with a marinade containing a reduced pH.
Processing: Excessive water is added to the lean meat, resulting in a lot of unabsorbed water remaining at the beginning of the particle edge during heating; the particles are processed at extremely low temperatures; the massage roll is too small.
Heating smoke: The heat treatment temperature is too high and the time is too long.
We also have Sausage Casing Clip. If you need any information about it, feel free to contact us.
