Sausage Production

Let's talk about the features of production technology of sausage. In the process of making sausage in most cases, pork or beef or a mixture thereof. For the manufacture of sausage meat of some varieties are used poultry, horsemeat, lamb, etc. Stage directly precedes the production of sausages bacterial analysis and decontamination of raw materials supplied for the manufacture of sausages. In the case of poor quality raw materials, it is not allow for the manufacture of sausages and discard.

Making sausages cooked. Altavista insists that this is the case. Feature making sausage in this class is to use different kinds of meat in addition to supplements: spices, soy, phosphates, nutmeg. In the manufacture of sausages to increase the quality of the color indices are often added to the minced meat chilled pork certain amount of light. Mincemeat is suitable for manufacturing sausages provided creamy consistency, which is achieved by shredding pieces of meat. Obligatory step in making sausage is a laboratory analysis, which are determined by physical and chemical properties. Making sausages also includes bacteriological examination, which involves counting the total number of germs that are contained in the sausage made. In the case of poor quality raw materials, it is not allow for the manufacture of sausages and discard.

Making sausages cooked and smoked. Making sausage is as follows: first, cook them, and only then smoked. Made sausage the following ingredients: pork, beef, various spices (ginger, garlic, nutmeg nut, etc.). Phase of production of sausage: Mixing in minced meat cutter meat maturation manufactured sausages Adding water Add bacon sausage filling stuffing manufactured special shells. Making sausage stuffed. The peculiarity of this type of sausage making requires a light gray sheath with a small layer of fat underneath. Making sausage liver. Making sausage does not allow any contamination, the presence of mold and other foreign components.