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about of sausage processing problems

In addition to temperature control, the Sausage Clipper Supplier also analyzed the following common sausage processing problems:

Question 1:

Raw material: The protein content in the connective tissue is too low; the raw tendon is removed. You can use noodle meat instead of back fat, or you can use more tendons for processing.

Processing technology: Excessive mixing will completely destroy the connective tissue framework. It is recommended to lower the mixing temperature. Too strong

Question 2:

Ingredients: The connective tissue protein star is too high; too much skin is added; the lean part of the formula contains too many stars; the amount of water is too little.

Additives: Excessive use of colorants that have the function of lowering the pH value.

Processing technology: When using vacuum crucible machine, the vacuum is too high. The granules are dissolved in the minced meat

Question 3:

Ingredients: The particles are not gluten, and there is not enough fat, especially the edges; the particles are too small.

Processing: The temperature of the particles added to the minced meat is too low, thus forming a moist film layer and losing the adhesion properties of the particles; particle massage is not enough to form a protein film on the surface.

Question 4:

Composition: The granules are not carefully selected and contain excess fat and connective tissue.

Additives: First, the pellets are marinated with a marinade containing a reduced pH.

Processing: Too much water is added to the lean meat, resulting in a large amount of unabsorbed water remaining at the beginning of the particle edge during heating; the particles are processed at extremely low temperatures; the massage roller is too small.

Smoke: The heat treatment temperature is too high and the time is too long.

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