Sausage Filling Machine at Best Price in China
This Clipper is constructed with the pneumatic system from Germany, providing a superior precision for its operation. It is designed with integrated circuit for its control
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Notice of Resumption of Production
Hebei Yuanchang Food Mechanism & Technology Co., Ltd. sincerely thank you for your concern, support, help and care for us during shutdown because of coronavirus disease. We wish you and your family good health and everything goes well.
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Antiseptic Measures for Meat Products Processing-2
During the hot processing of meat products, it can temporarily or permanently destroy the unity and stability of the internal environment of microorganisms in the normal state, that is, to break the internal balance of microorganisms and make them lose the ability of growth and reproduction.
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Antiseptic Measures for Meat Products Processing-1
In the processing of low-temperature meat products, material selection is the first step. The initial bacterial number of raw materials determines that it is difficult to control the microorganism in the following processes. A better control of the initial bacterial number can make the growth rate of the microorganism in the breeding period lower and facilitate the control of its growth.
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New Upgrade vacuum sausage filler stuffer
These days through engineer study and tested ,we upgrade the sausage filler machine， in the filling pump we have add an switch in red color,that can let the fresh air out when filling sausage into casing,then finished filling sausage will not have bubble in.
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meat cutting machinery--bowl cutter
Bowl cutter is a key equipment in meat products process. It works by the high-speed rotation of cutting knife to blend the meat, fat, etc into meat stuffing and muddy flesh, at the same time, it also can stir the meat, some accessories, and water into emulsified products.
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Vegetarian Sausage
can of each of the following, drained and rinsed:Chick peas, Cannellini beans, Red kidney beans, Haricot beans (total yield, drained, is a little under 1kg).
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Effect of Rolling and Kneading on Meat Quality (3)
Rolling and kneading mainly uses physical principles to make meat pieces rub, impact and extrude each other, extract muscle salt-soluble protein, accelerate the penetration and color of the salting solution
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Effect of Rolling and Kneading on Meat Quality (2)
Rolling methods include continuous rolling and intermittent rolling. When the total rolling time and rotating speed are the same, intermittent rolling can increase the yield by about 2%~3%, and the color is more uniform.
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