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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