Fruit sausage production process

1. Formula pork 100 kilograms, including lean meat 60% to 70%, fat meat 40% to 30%, melon melon 3 kilograms, gold candied 3 kilograms, orange cake 3 kilograms, 2.5 kilograms of liquor, 2.8 kilograms of salt 4 kg of white sugar, 10 g of sodium nitrite, and 10 g of vitamin C.

2. Selection of pork leg muscles and hind leg muscles and forefoot sandwiches and back licks; fruit pods are normal, no insects, no mildew.

3. To cut the meat in order to make the fruit flavor evenly in the meat, the lean meat should be cut into small particles of 0.5 cubic centimeters, while the fat is cut into 1 cubic centimeter of particles.

4. Before mixing spices, first cut the pods into small granules and use a mortar to form a mash. Then place the cut meat in a pot and pour cold water (not more than 5% of the meat) and puree and other accessories. Mix well.

5. Enema First wet the casing with hot water, wash, and then stir the mixture into the intestines mechanically or manually, so that the intestines are full, use a rope to fasten the knots after each irrigation of about 15 centimeters long, and then Use a fine needle to insert the casing into the hole and remove the air to prevent pits from forming on the surface of the intestines. Rinse with 30°C warm water to remove the surface oil.

6. Baking Hang the washed sausages on the bamboo basket, dry the surface moisture first, and then bake or smoke in the baking, preferably 50°C~60°C when baking, and the temperature is too high to melt the fat. The appearance of voids, contaminating the surface of the sausage, lowering the quality, the temperature is too low, is not conducive to drying, and can easily lead to acid deterioration. At the same time pay attention to frequent turnover, so that water evaporation evenly, not to contact with the fog when drying.

7. Air drying Hang the baked sausages in a cool, well-ventilated place and dry them until they are dry. When the hands are firm, it is finished. It usually takes 3 to 5 days to dry.

8. Storage Hang the finished product in a cool, dry place and store it for 3 to 5 months without deterioration.

Sweetener Solutions
Usually, the high-intensity Sweeteners do not use singly. In order to get better taste, sweeteners sometimes are used as Mixture Sweetener in the food. We also provide professional Sweetener solutions and various customized services. According to customers` requirement, no matter in design, research or production, we are committed to creating a new experience of sweetness and healthiness for consumer with you. In fact, sweetener blends are good choice once you have problem by using single sweetener, they have more advantages, and like blends of Aspartame and Acesulfame Potassium can improve the sweetness level and our Neotame based blends can save more production cost.

NovoSweet solutions will help you to rearrange the formula, to ensure it meets the requirements of you and your customers. It will bring you a more delicious product, and make you become more competitive.

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