机械设备对香肠生产工艺的影响(二)

Effect of mechanical equipment on processing technique of sausage

3烟熏蒸煮加工成熟系统 这部分的加工见下图4所示。图43.1设备今天,从事肉类加工的工厂大都装设有自动化的烟熏蒸煮系统,这种系统的时间、温度和湿度是计算机精确控制的。

Sausage was made by minced meat and fat of animal, which mixed homogeneous with adjuvant and food additive. Sausage has a long history in China, produced all over the country with various types. Nowadays, with the development of economic and progress of living standard, the quality requirement of sausage by consumer showed diversity. The effect of mechanical equipment on processing technique of sausage was described in this paper. Treat- ment of sausage slurry, filling equipment, smoking, steaming and ripening process system, technique of cold pack- ing storage and extending the shelf life were highlighted, in order to provide reference basis for manager to select me- chanical equipment, raw material, spices and packing material economically and reasonably.