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How To Make Your Sausages And How To Package Them by Siriuspmike(m): 8:29pm On Apr 15, 2021 |
sausage production process
this part, you will go over
the main steps which are
used to produce standard
sausage products, and the
main processes used to
produce sausages are as
followings:
●Selecting ingredients
●Grinding meat ingredients
●Blending the meat and
non-meat ingredients
●Stuffing and filling
●Smoking
●Packaging and storage
1. Selecting ingredients
The finished product is only
as good as the ingredients it
contains. Meat should be
fresh, high quality, have the
proper lean-to-fat ratio and
have good binding qualities.
The meat should be clean
and not contaminated with
bacteria or other
microorganisms. In other
words, meat used in sausage
production should be safe.
Selecting spices and
seasonings and combining
them in proper amounts is
important. They must
complement each other to
create a satisfying product.At
the same time,there are
many non-meat ingredients
that are essential to the
sausage making process.
These non-meat ingredients
stabilize the mixture, and
add specific characteristics
and flavors to the final
product. Ingredients used in
fresh sausage include water,
salt, and antioxidants, along
with traditional spices,
seasonings, and flavorings.
And The amount of non-
meat ingredients, such as
spices, is determined by the
overall weight of the
product mixture.
2. Grinding meat ingredients
The second step in sausage
production is grinding the
ingredients by meat grinding
machine efficiently. The
grinding stage reduces the
meat ingredients into small,
uniformly sized particles.
Ground meat is the primary
ingredient in a sausage
formulation. The
characteristics of the meat
ingredients used to create
the sausage define the type
of sausage such as the
overall taste, texture, aroma,
along with the protein and
fat content. Generally,
grinding processes will vary
according to the
manufacturer and the nature
of the product. Some
sausage products use
coarsely ground meats,
others use more finely
ground meat ingredients.
Some manufacturers grind
the lean and fat trimmings
separately, grinding the lean
trimmings to a finer
consistency than the fat
meats.
3. Blending the meat and
non-meat ingredients
Manufacturers carefully
control the blending of the
meat and non-meat
ingredients to create the
desired characteristics for a
specific sausage formulation.
The meat and non-meat
ingredients are placed in a
meat mixer and thoroughly
blended. The blending
process must also obtain a
uniform distribution of any
non-meat ingredients within
the product formulation. For
example, flavorings, salts,
and other ingredients must
be consistently mixed
throughout a sausage
formulation.
4. Stuffing and filling
After the blending is
complete, the blended
ingredients may be bulk
packaged, or they many be
extruded into a casing. This
process is called stuffing.
And the sausage filler
machine is the necessary
equipment for stuffing kinds
of sausages.
5. Smoking
Smoking is used to dry and
cure the meat for making
smoked sausage, and impart
flavors and aroma to the
final product. Smoking was
traditionally important
because it inhibited bacterial
growth on the finished
product. A smoke generator
creates natural smoke via a
carefully controlled burning
of hardwood sawdust, wood
chips, or logs. However,
automatic meat smoking
machine has replaced the
traditional smoking machine
by employing improved
smoking method to process
meat in a more health and
sanitary way than the
traditional smoking method
now.
6. Packaging and storage
The fresh sausage product is
sometimes packaged for sale
to the customer. The product
may be wrapped in a gas
impermeable plastic, and
placed into refrigerated
storage or display. The
specific packaging will vary
according to the needs of
the end user, the processor
must follow hygienic
standards when packaging
any sausage product to avoid
contaminating the product.
Often retail fresh sausage is
tray packed. However, many
sausage products are
vacuum packed, freshness
dated and 100% edible.
Handle carefully and store
properly to preserve
freshness. Use right away or
freeze. Vacuum-packaged
sausage can be frozen as is.
Try to eliminate air from the
package whether wrapping
in zipper bags, freezer paper,
or plastic wrap. You can
freeze items for 1-2 months
without affecting the flavor
and quality of the sausage.
For more information or
enquiry
contact
Sam butcher/meat
processing butchery sausage
business consultant
Tel:+2348020685390
Email:smoronfade@
yahoo.com
Lagos Nigeria |
Re: How To Make Your Sausages And How To Package Them by Bsmartt(m): 12:09pm On May 06, 2021 |
Well done. |
(1) (Reply)
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