Application of meat food filling machine in garlic sausage processing in North China

The northern garlic roasted sausage is generally made of pork and chicken, which have passed the health inspection, after curing, filling, filling, cooking, packaging and storage. Garlic sausage casings for dark white pig intestines, filling process to add a lot of garlic foam, so garlic flavor. Garlic sausage, as a kind of Chinese cuisine, is basically available all over the country, among which old Beijing garlic sausage is particularly outstanding.
I. Basic formula of garlic sausage
1. Marinade
Edible salt and white granulated sugar as ingredients, adding can promote the water molecules in meat and fat produce physicochemical reaction to form a gelatinous structure, salt can play a role in preservative, nitrite has antioxidant and promote the function of hair color.
2. Produce materials
Garlic roasted sausage made of pork, chicken, ice water, starch, spices, sodium lactate, carrageenan, soy protein, garlic powder, compound preservatives, pork flavor, etc., has a pure, rich aroma, good taste and more unique flavor.
Two, the production process
Raw meat sorting → ground meat → meat mixing (preparation of auxiliary materials) → curing → rolling → vacuum filling → cooking → cooling → vacuum packaging → sterilization → storage
Three, the specific processing process
1. Dressing and preserving raw meat
After thawing the raw meat, remove fascia, cartilage, lymph, congestion, dirt, etc., wash the dirt and blood on the surface with clean water, and then drain the water and store it at 0~6℃.
2. Twisting and curing
Put the finished pork and chicken into a meat grinder, mix the salt, sugar and nitrite, mix the curing ingredients with the ground meat, and then marinate for 12h.
3. Roll
Add the marinated meat filling into the kneading machine, pay attention to check whether the roller and other parts are in normal operation, whether it is clean or there is no residual water. After the meat filling is put into the kneading machine, check whether it is sealed and vacuumed, and set the machine speed to positive 40, reverse 40, continuous 3h.
Four, vacuum filling
Load the ground meat into the hopper and lift it into the mechanical vacuum filling machine. Prepare an appropriate amount of casing bubble water and put it on the filling tube. Adjust the filling speed and length of 26~28cm.