Sausage Manufacturing Machines
Sausages are usually defined as comminuted seasoned meats, stuffed into casings; they may be smoked, cured, fermented and heated. They are made from any edible part of the slaughtered, veterinary-inspected animal, and a series of nonmeat ingredients. Good sausages cannot be made from inferior or unsatisfactory raw material. A sausage formulation is always a compromise between the expected quality of the finished product, the cost of raw materials and the techniques applied. The production of a wide variety of sausages is possible through the manipulation of different variables such as meat formulation, processing temperature, types of casing and manufacturer's imagination and knowledge.
Sausages come in two main types : Fresh and Cured. Cured sausages may be either cooked or dried. Most cured sausages are smoked, but this is not mandatory. The curing process itself changes the meat and imparts its own flavors. By altering certain processing treatments, changes occur within the product's texture and flavour, moisture content, porcentage of yield and other attributes. The number and variety of sausages are limited only by the
Achieve Better Results with the Right Cleaning Machine As with any food product, proper hygiene, raw ingredient, and final product handling and storage procedures are essential to control product contamination in a sausage meat production unit.
This can be achieved by using the right kind of cleaning machine for sausage meat processors. Using sausage meat processors cleaning equipment with the necessary features can help facility owners prevent sausage adulteration, and provide sausage and meat products that are absolutely safe for consumption. Sausage production equipment must be maintained in a clean and germ-free state using specialized cleaning machines for sausage meat processing industry.
Types Of Sausage Manufacturing Machines :
Cooked Sausages. Cooked smoked sausages. Fresh Sausages. Fresh Smoked Sausages. Dry Sausages. Bulk Sausages.
Making Sausages involves curing salts, which incorporate sodium nitrite and sodium nitrate. Nitrites are used for all types of sausages and are the most common. Nitrates are used only in the preparation of the cured dry style of sausages. Over a period of time the nitrates are converted into nitrites by endogenous or added bacteria.
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