A method for producing and preparing a sausage
Through the combination of a low-temperature mixer and a cleaner device, the problems of meat filling spoilage and protein thermal denaturation at high temperatures are solved, the quality and taste of the sausages are improved, and the cleaning steps are simplified.
CN116746596BActive Publication Date: 2025-07-18HEBEI FENGXIANXUAN AGRI PROD CO LTD
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Patent Information
- Application Number
- CN202310811320.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2023-07-04
- Publication Date
- 2025-07-18
- Estimated Expiration
- 2043-07-04
AI Technical Summary
Technical Problem
In high temperature environments, the meat filling is prone to spoilage and proteins are thermally denaturated during long-term stirring, affecting the quality and taste of the sausage.
Method used
A low-temperature mixer is used to mix the meat filling and seasonings, and the mixing box is cooled through a refrigerator. At the same time, impurities in the inner wall of the mixing box are cleaned with a clean granular device to avoid temperature rise and impurities residues.
Benefits of technology
Effectively prevent the meat filling from spoiling and hot denaturation of protein, improve the quality and taste of the meat filling, simplify the cleaning process, and ensure the quality of the finished sausage.
✦ Generated by Eureka AI based on patent content.
Abstract
The present application discloses a production preparation method for a kind of sausage applied to the field of sausage processing. By means of settings such as a low-temperature blender, when mixing meat stuffing and seasonings, etc., the refrigerator can be started to cool the mixing tank, avoiding the situation that the meat stuffing is slightly deteriorated during the mixing process due to too high ambient temperature. At the same time, cooling the meat stuffing can prevent the temperature of the meat stuffing from continuously rising due to the stirring of the mixing rod, prevent the protein from undergoing thermal denaturation and affecting water absorption, and the taste of the prepared stuffing becomes old. This not only ensures the quality of the meat stuffing, but also improves the taste of the meat stuffing. Also, through the settings of devices such as cleaning particles, the impurities on the surface of the mixing rod and the inner wall of the mixing tank can be rubbed off. Compared with the traditional cleaning method, it saves the inconvenience brought during cleaning. At the same time, the surface of the cleaning particles can deform, and can adsorb and repel impurities in the corresponding environment, enabling it to transfer impurities better.
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