How does the vacuum packaging machine work in the pork sausage packaging process?

How does the vacuum packaging machine work in the pork sausage packaging process? In the process of packaging, vacuum packaging machine will encounter various products, including those with soup, normal products and those needing automatic weighing. Therefore, how to choose the box packaging machine suitable for products needs to be selected by us according to different products.

How does the vacuum packaging machine work in the pork sausage packaging process? Formula 1: 70 kg lean meat, 15 kg water, 5 kg starch, 1.3 kg salt, appropriate amount of pigment, vitamin C0.4 kg, 3 kg fat fat, 2 kg protein, 0.01 kg nitrite, 0.2 kg MSG, 0.6 kg pepper, 0.8 kg camelot.

Recipe 2: lean pork 62kg, lean beef 15.3kg starch 4kg, water 14kg, sugar 1.8kg, pigment appropriate, salt 1.kg, nitrite 0.01kg, monosodium glutamate 0.1kg, pepper 0.2kg, camelot 0.08kg, garlic powder 0.06kg, vitamin c0.9kg.

Recipe 3: lean pork 59.3 kg, chicken 18 kg, protein 3.5kg, water 14.5 kg, nitrate 0.01 kg, monosodium glutamate 0.1 kg, pepper 0.15 kg, garlic powder 0.14 kg, sugar 2 kg, vitamin C0.4 kg, salt 1 kg.

How does the vacuum packaging machine work in the pork sausage packaging process? Method:

1. Skewing: skewer raw meat into 8~10 mm meat particles through meat grinder.

2. Stirring: add raw material particles, water, starch, protein, spices and other auxiliary materials into the blender for stirring. The stirring time is 30~45 minutes and the temperature is controlled at 7~14℃.

3. Filling and filling: fill and ligate the stirred meat.

4. Cooking: increase the temperature to 100~120℃ within 10~20 minutes and keep a constant temperature for 5~50 minutes. The cooking pressure is 1.01×103~3.03×103 pa (1~3 atmospheres). The nitrite refers to sodium nitrite (or potassium). The spice ingredients are not strictly limited and can be selected according to the preferences of people in different regions.

How does the vacuum packaging machine work in the pork sausage packaging process? The protein is also not strictly limited and its function is to improve nutrition and improve the water retention and elasticity of the sausage. Features: this product has a unique internal organizational structure. Because of maintaining the structure of meat grains, the products have better taste, stronger elasticity and hardness, even grain in section, good slicing, and beautiful appearance. With the addition of traditional plant spices, the flavor is more mellow. The proportion of raw materials is reasonable, so that it has higher protein, low fat, low cholesterol and other healthy food characteristics.

How does the vacuum packaging machine work in the pork sausage packaging process? In terms of technology, there is no need to go through the process, but only through stirring to form stable and cohesive granular meat filling, and then through high temperature, the process is simple, the product has better taste and quality. Automatic packaging machine can realize the automatic packaging of pork sausage.