Natural Food Enhancers In Sausages
Natural Food Enhancers In SausagesPreparation of Sausages
Ingredients
lean meat 70kg
fat meat 30kg
modified starch 5kg
salt 2kg
sugar 8kg
sodium nitrite 0.005kg
sodium iso-VC 0.1kg
carrageenan 0.5kg
compound phosphate 0.3kg
pork flavor 0.2kg
five-spice powder 0.5kg
ice water 40kg
casing for sausages
Transglutaminase (sausage binder) 0.3kg
Equipment
meat grinder
dicing machine
vacuum tumbler
automatic sausage stuffer
smoking and drying machine
Sausage Production Process
Step 1: trim raw meat
Step 2: mince meat into small cubes
Step 3: tumbling
Step 4: filling
Step 5: reaction and smoking
Step 6: finished product packaging
Advantages of Using Transglutaminase (meat binder for sausage) In Sausages
Improve gel strength, elasticity and quality
Prevent splitting and improve slicing
Lower cost by reducing the addition of raw material
Increase water-holding capacity and yield
Reduce syneresis during storage
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