Pure Meat Sausage Application

01 - Grinding of Raw Meat
The leg meat is passed through a 12mm perforated plate, while the fatback is processed through a 3mm plate. After grinding, the raw meat is kept at a temperature between -2°C and 4°C.

02 - Marinating
Add 0.3%–1% of nitrite substitute + phosphate substitute to the feed water.

03 - Canned
Packaged in 7-way casing cans

04 - Smoked Oven Technique
Drying: 50°C – 15 minutes | 55°C – 20 minutes
Steaming and boiling: 70°C – 15 minutes | 82°C – 30 minutes
Steam exhaust: 2 minutes

05 - Air-drying, pruning, packaging, and freezing
Vacuum level is maintained between 80% and 90%.

Relevant Specification

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