Boiled sausage production technology

Because nowadays, people are very busy and is on hurry, they often consume fast food whick is easy to prepare in a few minutes.
Because nowadays, people are very busy and is on hurry, they often consume fast food whick is easy to prepare in a few minutes.
So today I will tell you about the cooked sausage production technology.
▪ To deliver cooked sausage production technology.
▪ Tell the stages of production;
▪ Mention manufacturing facilities;
▪ Tell about the sausage casings;
▪ Mention possible manufacturing tolerances and risks.
SAUSAGE COMPOSITION CONTAINING:
• Animal raw materials (animal carcasses);
• Vegetable raw materials (soy products, starch, flour, legumes, whole grains, different kinds of dried spices and herbs);
• Accessories (Sodium, phosphorus, carrageenan, etc.).
Sausage Composition
Production stages:
• Obtaining raw materials
• Meat pulverizing
• Stirring
• Stuffing
• Cooking
• Cooling
• Weighing
• Packing
• Labeling
• Storage
• Export
Equipment that are used:
• Cutter (meat and additives are mixed and milled until homogenous)
• Syringes (meat stuffing into natural or artificial casings, and immediately formed to sausage form)
• Frames (sausages are hung on a chain specials frames, which travels to other premises)
• Ripening/ Cooking chamber (cured sausage chain about 2 hours, then cooked by steaming or boiling in water)
• Heating/Cooling chamber (sausages are cooled with cold water shower)
• Packaging equipment (sausages packed in boxes or bags for removing the air pressure or filling the gas container packing)
• Storage refrigerators (indoor maintain the correct temperature, where production for export)
Sausage casings:
• Cellulose casings...

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