Instructions for process operation and use of sausage production line

Notes for process operation and use:

(1) the raw meat processing: select inspection Ⅱ, Ⅳ fat pork and pig ridge, remove broken bones, blood vessels, lymphatic, fascia and other sundry. Cut pork meat and beef into 150~200 grams of rhoden. Set aside.

(2) Pickle: pork or beef 100kg, salt 2.6kg, sodium nitrate 24g, glucose 500g. Sodium nitrate (dissolved in 1 kg of water), salt, glucose and meat mix evenly, temperature control in 8~10℃ marinate for 72 hours. The pig backfat was salted in a dish, and the temperature was controlled at 8~10℃ for 72 hours

(3) minced meat, diced: pork, beef, garlic through 6㎜ meat mincer (note: beef payment 2 times). The dorsal fat with marks was cut into the 1 products. After dipping and scalding the meat with marks twice with hot water at 90℃, the products were cooled to below 14℃ with cold water.

(4) Stuffing mix: Mix the pork and beef together, pour into the stuffing machine, and stir for about 8 minutes. During this time, add 22kg of ice water successively. Then add starch paste (note: starch diluted with 7kg water), garlic, minced meat mix well can.

(5) Processing: The meat products with marks were put into the casing through the enema machine, 18~22 segments. Use a needle to deflate, wear a rod, a rack, and spray with cold water.　　

(6) Baking: Push the cart into the oven and bake it with open fire of hard miscellaneous wood. The temperature is controlled at 78℃ for about 40 minutes. Let the intestine dry.

(7) Cooking: Steam cooking at 84℃ for 40 minutes.

(8) Smoke: select hard miscellaneous wood open flame baking, control the temperature at 78℃, bake for 60 minutes, until the intestines shine, compost the sawdust, close the furnace door, smoke for 10 hours, come out of the oven.