Technical presentation on the science and manufacture of cooked and fresh sausage.

4. 3. Technology  Emulsion technology  Filling - stuffing  Pasteurising  Cooling  Storage

18. 4°C Start chopping process in slow gear with raw materials used according to the recipe, lean meat, phosphate… Approx. 0°C After mixing add about 60% of ice and salt 4°C 4°C Approx. 12°C Spices are added Rest of the ice is added Fat material is added Finishing chopping after approx. 5 turns on slow gear          

19. 4°C Approx. 0°C After mixing add about 60% of ice and salt Spices are added 4°C 0°C to 2°C Take the ‘lean mass’ out of the cutter and place fat into cutter Approx. 8°C Chop the well chilled fat material finely & then gradually mix the ‘lean mass’ with the ‘fat mass’ Approx.12°C Finishing chopping after approx. 5 turns on slow gear Start chopping process in slow gear with raw materials used according to the recipe, lean meat, phosphate…           

20. Comminute the lean meat, fat, ice, salt, additives… in one step Approx. 12°C Finishing chopping after approx. 5 turns on slow gear 