Particularly in this period of time before the year, with bacon and sausage becoming one of the necessary new year's goods, the demand for pork is also growing.
It is worth noting that with the continuous optimization of automatic enema machines in recent years, many families also prefer to choose directly processed high-quality sausages.
Sausage, which has a long history of development in China, is mainly made by using pig's small or large intestinal casings as the basis, and then smoked after being filled with seasoned minced meat.
Throughout China, sausage products from different parts of the country, from spicy sausage, five spice sausage to sweet sausage, there are considerable differences in flavor.
However, as far as the sausage making process is concerned, most of them involve several links such as raw material cleaning, meat grinding, seasoning, mixing, filling, knotting and smoking.
Of these, filling can be described as a relatively complex step in sausage making.
Pork sausage is relatively light and thin, when filling the meat, you have to grasp the strength and feeding degree, to avoid too tight and lead to rupture of the sausage.
At the same time, the enema should not be too loose, otherwise the smoked sausage will lack some flavor in the taste.
As we all know, the traditional sausage production is often a ring to fix the casing, and then use chopsticks, spoons and other tools to slowly add minced pork, and manually squeeze the minced meat from the upper end of the casing to the bottom of the whole process is relatively cumbersome, and it is difficult to accurately grasp the degree of the meat filling, which is not only difficult for the family processing, it is even harder for the mass production of sausage.
However, with the emergence of today's automatic enema machine, enema good quality sausage has a basic guarantee.
The Cantonese sausage, for example, has a fresh flavor, slightly sweet, oily and translucent characteristics.
Influenced by eating habits, such Cantonese sausage is not only eaten during the Spring Festival, but is also a regular ingredient in daily life.
As a result, the production of Cantonese sausage has also been able to pre-empt the development of batch and automation.
It is reported, Dongguan, a sausage production plant in the traditional flavoring, smoking process on the basis of focusing on the introduction of a number of automated processing equipment, such as sausage machine, meat grinder, mixer, tying machine, etc..
Which, automatic enema machine in the process of enema, can be uniformly adjusted to the speed of the meat, not only enema out of the sausage is more compact, full, the whole enema efficiency has also been greatly improved.
At the same time, the plant with the production of the wire tie machine, but also to further enhance the smoothness of the whole process of sausage filling.
Not only that, Zhongshan, Guangdong Province in recent years is by virtue of the introduction of the introduction of covering the meat cutting, grinding, mixing of raw materials, filling is equal to the integration of the sausage production line, to create a preserved meat-based local industry.
It is understood that, relying on the continuous optimization of automatic enema machine and other processing equipment, the local preserved sausage in the production process of the damage rate is quite low, effectively reducing the processing costs at the same time, but also a better guarantee of food safety.
At present, the local salami production base can produce about 200,000 tons of salami annually, and its high output value has also boosted the salami industry to become one of the important pillars of local economic development.
Whenever you talk about the flavor of the year, you can't go wrong with bacon and sausage.
With today's growing consumer demand for sausages and other new year's goods, standardized sausage production will also bring consumers a trustworthy, guaranteed high-quality flavor for people to have an easy year to add color.