Sausage processing process
Pig meat, pig fat, milk powder, white sugar, soy protein isolate, carrageenan, nitrous acid, Vc, sodium pyrophosphate, salt, rice wine, seasoning.
Second, the process flow:
Material selection → pickling → vacuum mixing → filling → sterilization → washing → labeling → storage
Third, the operating points:
1. Choice of materials: Select raw lean meat that is qualified for sanitation and remove dirt and tendons.
2. Marinated: 88 kg of fine meat, crushed and crushed, 1.8 kg of NaCL, 13.5 g of NaNO2, 120 g of sodium pyrophosphate, dissolved in a little water, mixed with meat, Vc100g, and finally added, and stirred well. 0-3 °C conditions, 24h standby. Fertilizer 12kg, minced with a small eye mincer, 150ml of rice wine is poured into the mix, 24 hours.
3. Vacuum mixing: meat, fat, 2.5kg crushed ice, first simmer 3min, then add seasoning spice powder 150g, white sugar 4.5kg, monosodium glutamate 120g, milk powder 3.0kg, soy protein isolate 1.4kg, carrageenan 350g and broken Ice 4kg; proper amount of preservative, proper amount of meat flavor added; when the temperature of meat filling reaches 15°C, the machine is shut down and the filling is stuffed.
4. Filling: Japan KAP enema machine, PVDC casing as meat casing membrane. Each 100g.
5. Sterilization: The sterilization method is 121.5° C. (15′-25′-15′), that is, the heating time is 15 minutes to 121.5° C., the constant temperature (121.5° C.) is 25 minutes, and then it is cooled to 25° C. in 15 minutes.
6. Washing: Wash with degreaser, cool to dryness.
7. Labeling: Completed at room temperature.
8. Packing: Multi-purpose cartons are used for outer packaging and completed under room temperature conditions.
9. Storage: Store at room temperature, shelf life 6 months.
Rhubarb Extract,Gastrodia Elata Extract,Dried Rhubarb Tea,Section Tea
Lixian Spring Pharmaceutical Co., Ltd. , http://www.lxctyy.com