Sausage processing line

Processing flow:

Trimming    →        Cutting →        →        →      →      → 

          ↓                                                                               ↓

Grinding→ Mixing → Fine-grinding →Emulsifying→Filling  → Cooking,smoking, toasting → Cooling

Mix well-grindedmeat, auxiliary material and additive evenly, then grind it into meat grains bymicro-grinder, meanwhile, get rid of remained tendon and bone scraps.

Cut meat grainsinto minced meat below 0.6mmby emulsifier to activate protein fully. Finally, fill minced meat into casingor mould with filler, and send it into cooking or smoking system. If all kindsof cube or grain food are added to the emulsified material, it can be made intograin sausage products.If adopting bowlcutting technique, put materials into bowel cutter directly for chopping, mixingand emulsifying, and then made into finished products by filling, cooking andsmoking.

The cooling ofproducts can be dinided into water cooling, spraying cooling or blast coolingto quickly bring down the temperature of sausage. It can effectively keep bacterialfrom breeding.