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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