Sausage processing line commonly used equipment

Sausages must be familiar to everyone. For example, Chinese sausages have different tastes and varieties according to different places. Cantonese sausage, old Beijing garlic sausage, Harbin red sausage, Sichuan spicy sausage, etc., can be divided into emulsified sausage and granular sausage according to the degree of minced meat.
First, emulsion type
1. Raw meat processing part: meat grinder, chopping machine
Meat grinder: the raw meat according to different technological requirements, processing into different specifications of granular meat.
Chopping machine: The use of chopping knife high-speed rotation chopping action, meat and auxiliary materials in a short time into meat or meat paste.
2. Filling: high speed knotting production line
3. Steaming and smoking: improve muscle protein extensibility and meat hardness; To soften connective tissue; Stabilizing the color of the meat; Inhibit microbial growth and enzyme activity; Make the binder such as starch in the product change and play a good bonding and solidification role.
4. Packaging: automatic packaging production line
5. Packing and stacking:
Two, granular type: and emulsion type process is similar, the difference is that granular type generally has more than one curing process.
1. Raw meat processing part: meat grinder, chopping machine, brine injection machine if large quantity
2. Pickling: 0-4 degrees cold storage
Other processes are the same as the emulsification type in turn is steaming, packaging, packing and palletizing, of course, there are weighometer, electronic scale, ice machine, hopper and other related supporting equipment.
Sausages must be familiar to everyone. For example, Chinese sausages have different tastes and varieties according to different places. Cantonese sausage, old Beijing garlic sausage, Harbin red sausage, Sichuan spicy sausage, etc., can be divided into emulsified sausage and granular sausage according to the degree of minced meat.