Making method of crispy sausages with juice

Abstract

The invention discloses a making method of a crispy sausages with juice. The crispy sausages with juice are prepared from the following components in parts by weight: 39.8 parts of high-gluten flour, 4 parts of table salt, 4 parts of low-gluten flour, 4.1 parts of granulated sugar, 16.3 parts of water, 11.6 parts of ice slices, 2.5 parts of blocky butter, 17.8 parts of flaky butter, 74.1 parts of sausages and 11.6 parts of protein liquid. The production method comprises the following steps: picking materials, burdening, performing primary dough beating, loosening, performing primary cutting, performing primary cooling, performing secondary dough beating, performing secondary cutting, performing secondary cooling, performing third-time cooling, forming pastry, manually feeding materials, softening, placing sausages for forming, placing baking trays, baking, performing fourth-time cooling, placing supporting boxes, packaging and inspecting, quickly freezing, boxing and sealing boxes, re-inspecting, and warehousing and storing. According to the processes, raw or cooked crispy sausages are rapidly produced with quality and quantity guaranteed through industrial equipment such as a vertical dough mixer, a dough press, a crispy skin forming line, an automatic plate placing machine, a tunnel baking oven and food detection machines, and the making method of the crispy sausages is high in production efficiency, nutritional and healthy and can be used for making the crispy sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages.

Description

Technical Field

[0001] This invention relates to the field of meat product processing technology, and in particular to a method for making crispy, juicy sausage. Background Technology

[0002] As people's living standards and quality of life improve, they pursue food that tastes good and is highly nutritious. Crispy sausages, with their golden color, crispy exterior, and tender interior, provide sensory satisfaction and pleasure, making them an ideal food choice. Crispy sausages are meat products made primarily from livestock and poultry meat, supplemented with fillers such as starch and vegetable protein powder, and seasonings, spices, and quality improvers. They have a unique flavor and color and can be grilled, deep-fried, or boiled, making them convenient and delicious.

[0003] How to produce crispy sausages quickly, efficiently, and with guaranteed quality has become a problem that the market urgently needs to solve. Summary of the Invention

[0004] The purpose of this invention is to provide a method for making crispy, juicy sausages to solve the problems mentioned in the background art.

[0005] To solve the above-mentioned technical problems, the present invention is achieved through the following technical measures: A method for making crispy, juicy sausage, characterized by the following steps: S1: Material requisition. Components by weight: 39.8 parts high-gluten flour, 4 parts salt, 4 parts low-gluten flour, 4.1 parts sugar, 16.3 parts water, 11.6 parts slab ice, 2.5 parts block butter, 17.8 parts sheet butter, 74.1 parts sausage, and 11.6 parts egg white liquid. Butter and egg white liquid are stored in the thawing room, while other materials are kept at room temperature.

[0006] S2: Ingredients: High-gluten flour needs to be sifted through a 60-mesh sieve, sugar needs to be sifted through an 18-mesh sieve, water needs to be boiled, and block butter and sheet butter need to be thawed to form fat. Sugar is poured into water and mixed to form sugar syrup. Each raw and auxiliary ingredient is measured and labeled separately.

[0007] S3: For one-time dough mixing, first slowly mix the high-gluten flour, salt, and low-gluten flour for 2 minutes, then add the sugar water and mix forward and reverse for 4 minutes before stopping; the dough mixing is done on a vertical dough mixer. If the temperature of the sugar water is ≤75℃, it should be reheated before use. If dry powder is found, continue mixing until there is no dry powder.

[0008] S4: Relaxation. Place the dough on the table and relax for 15 minutes; ambient temperature 15-18℃, humidity 55-65%.

[0009] S5: For one-time division, the dough is divided into 20kg / baskets and placed into a special turnover rack. After the rack is full, it is pushed into the freezer and placed into the cold storage to cool. Before dividing, confirm that there is no dry powder.

[0010] S6: First cooling, adjust the cold storage temperature to between 0-5℃, freeze for 12 hours, the dough temperature can be controlled below 10℃; the first layer of dough should be covered with a protective film, and labeled on the shelf (number + storage time); if the dough temperature is >10℃, it should continue to cool and should not flow into the next process.

[0011] S7: Second kneading: First, add frozen dough and ice flakes and knead slowly for 5 minutes, then knead quickly for 15 minutes. Then add the fat from the block of butter. The working environment temperature should be controlled between 15-18℃, and the dough temperature should be controlled between 23-26℃. The amount of ingredients and the kneading time should be accurate. When using scraps, the maximum amount to be returned is 40kg / drum. If the dough is found to be easy to break or stick during shaping, it should be kneaded again.

[0012] S8: Secondary division, the output dough is divided into 7kg / basket, and then flattened by a dough press; the equipment uses a turning machine and a dough press.

[0013] S9: Secondary cooling, adjust the cold storage temperature to between 0-5℃, freeze for 12 hours, the dough temperature can be controlled below 5℃; if the dough temperature is >5℃, continue cooling, and do not flow into the next process.

[0014] S10: Puff pastry shaping. First, frozen dough and sheet butter are added. The ratio of frozen dough to sheet butter is 5:1. The puff pastry dimensions are 8.5cm wide and 13cm long, with a thickness between 3-4mm and a single sheet weight between 49-51g. Then, the puff pastry is automatically arranged on trays, with 80 sheets per tray. This is completed on the puff pastry forming line (including 3 pressing stages, 2 freezing stages and supporting cold air units, 2 edge trimming stages, and an automatic traying machine).

[0015] S11: Three-stage cooling. The first stage is -7 to -9℃ with a cooling relaxation time of 25 to 30 minutes. The second stage is -8 to -12℃ with a cooling relaxation time of 25 to 30 minutes.

[0016] S12: The shaped puff pastry should be used up on the same day, and the scraps should be used up on the same day. If they are not used up, they should be stored in a cold storage at 0-5℃ and added back in the next day when the dough is kneaded again.

[0017] S13: Hand-feed the pastry, placing it lengthwise, 3-6 pieces per row. Turn on the water spray mist, spraying a moderate amount of water, enough to make it easy to roll and prevent the seams from cracking.

[0018] S14: Softening. Frozen puff pastry needs to be softened. Hot air temperature 60℃. Puff pastry produced on the same day does not need to be softened and can be used directly.

[0019] S15: Arrange the sausages in shape, placing them longitudinally along the center, with both ends of the sausages protruding from the crispy skin at equal intervals of 0.5-1cm. The crispy skin should be aligned with an error of <0.5cm. At this step, you obtain the raw crispy, juicy sausage, which will be used in subsequent cooked processes. The time from loading the raw sausages to placing them on the tray should be <20 minutes; the time from loading the cooked sausages to baking should be <20 minutes.

[0020] S16: Place the puff pastry on a baking tray with the seam side down, and brush with egg white before baking.

[0021] S17: Baking, reference oven temperatures: Zone 1: Top heat 245℃, Bottom heat 250℃; Zone 2: Top heat 260℃, Bottom heat 265℃; Zone 3: Top heat 260℃, Bottom heat 265℃; Zone 4: Top heat 260℃, Bottom heat 265℃; Zone 5: Top heat 245℃, Bottom heat 250℃. Baking time: 26-28 minutes. Completed in a tunnel oven or similar equipment. Initial inspection: Even browning on both layers, no burnt spots, good crispness, and no sausage bursting. Confirmed product diameter after baking: 3.1±0.1 mm, single product weight: 80g, center temperature of baked product ≥95℃.

[0022] S18: Four cooling cycles, resulting in a product center temperature between 28-30℃ after cooling; completed on an automatic cooling line.

[0023] S19: Pallet trays, 10 trays per tray for raw products and 12 trays per tray for cooked products; completed on an automatic material handling and palletizing machine.

[0024] S20: Packaging inspection: The seal is flat, precise, and airtight, without wrinkles. The date is printed with 8 digits, such as 20240418. The first inspection date is clear, correct, and of good quality, with no false seals or air leaks. The weight of raw products (including trays and bags) is ≥1130g; the weight of cooked products (including trays and bags) is ≥831g.

[0025] Heavy metal detection: The test module for Fe is φ1.5mm, Sus is φ2.0mm, and NonFe is φ2.0mm. The discharged products are handled promptly by designated personnel.

[0026] Food X-ray foreign object detection machine: It uses X-rays to detect metallic foreign objects mixed in with products and non-metallic foreign objects with high density by applying the penetrating power of X-rays. It can also detect missing products, damaged packaging, and weight. The testing module has a diameter of SUS φ≥1.0mm, ceramic φ≥2.5mm, and glass φ≥2.5mm. Discharged products are handled promptly by designated personnel.

[0027] S21: Quick-freeze, place in cold storage, quick-freeze temperature -35℃, time 90 minutes, the core temperature of the product is below -15℃.

[0028] S22: Packing and sealing: 14 bags per box for raw products and 16 bags per box for cooked products, with 2 bags per layer. Use KT board insulated boxes. Automatic box opening machines are preferred. General boxes need to be labeled. The date printed on the outer box should match the date on the inner bag.

[0029] S23: Re-inspection. The total weight of the box is set first. If it is less than the set weight, the box must be opened for inspection to avoid under-packing.

[0030] S24: Warehouse storage, once every 30 minutes, transport and store at -18℃, the temperature of the three-dimensional intelligent cold storage is below -18℃; cold chain transport and storage at -15℃, do not thaw repeatedly, otherwise it will affect the crispness.

[0031] As an improvement to this invention, the temperature of both block butter and sheet butter is the same as the dough temperature. The purpose of this design is that sheet butter, lacking moisture, better maintains the dough's layers, resulting in a crispier finished product. Block butter, with its low melting point and high moisture content, easily melts and leaks during rolling, leading to indistinct layers and a greasy texture. While their applications differ, maintaining the same temperature during processing ensures a uniform temperature across the dough.

[0032] As an improvement of this invention, the temperature range of the dough output during a single kneading process is between 50-60℃. The purpose of this design is that within this temperature range, the yeast can maintain good activity, efficiently decompose the sugar in the dough, and produce carbon dioxide and alcohol, thereby allowing the dough to fully expand and ferment, achieving the ideal fluffiness and texture.

[0033] As an improvement to this invention, during the second kneading process, no oil is added; instead, scraps are used. After mixing, the mixture is first rotated slowly for 2 minutes, then rotated rapidly for 7 minutes. The purpose of this design is to incorporate scraps and reduce production costs.

[0034] As an improvement of this invention, the ambient temperature during processing is controlled between 15-18℃. The purpose of this design is to prevent the yeast in the dough from fermenting too quickly due to excessively high ambient temperatures, which would lead to weak fermentation in the later stages. In addition, this temperature prevents the oil in the dough from seeping out, thus ensuring quality.

[0035] As an improvement to this invention, the ambient humidity during processing is controlled between 70% and 85%. The purpose of this design is to maintain a high temperature and prevent the dough surface from drying out and cracking.

[0036] As an improvement to this invention, the baking tray is cleaned online once per cycle. The purpose of this design is that if the baking tray is not cleaned in time, heavy oil stains and other contaminants are difficult to remove, which can easily lead to cross-contamination.

[0037] As an improvement to this invention, an automatic palletizer is used during packing and sealing, with 24 boxes per pallet, 6 boxes per layer, and 4 layers. The purpose of this design is to ensure that the automated equipment meets the batch production needs of the factory and offers high efficiency.

[0038] Compared with the prior art, the advantages of the present invention are: by using industrial equipment such as vertical dough mixers, dough presses, puff pastry forming lines, automatic traying machines, tunnel ovens, and various food testing machines, crispy and juicy sausages made from raw or cooked products can be produced quickly and with guaranteed quality and quantity. The production method of the crispy and juicy sausages of the present invention has high production efficiency, and the intermediate processes are tested by heavy metal detection and food X-ray foreign object detection machines, ensuring nutrition and health. Detailed Implementation

[0039] The preferred embodiments of the present invention are described below. It should be understood that the preferred embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0040] Example 1 A method for making crispy, juicy sausage, characterized by the following steps: S1: Material requisition. Components by weight: 39.8 parts high-gluten flour, 4 parts salt, 4 parts low-gluten flour, 4.1 parts sugar, 16.3 parts water, 11.6 parts slab ice, 2.5 parts block butter, 17.8 parts sheet butter, 74.1 parts sausage, and 11.6 parts egg white liquid. Butter and egg white liquid are stored in the thawing room, while other materials are kept at room temperature.

[0041] S2: Ingredients: High-gluten flour needs to be sifted through a 60-mesh sieve, sugar needs to be sifted through an 18-mesh sieve, water needs to be boiled, and block butter and sheet butter need to be thawed to form fat. Sugar is poured into water and mixed to form sugar syrup. Each raw and auxiliary ingredient is measured and labeled separately.

[0042] S3: For one-time dough mixing, first slowly mix the high-gluten flour, salt, and low-gluten flour for 2 minutes, then add the sugar water and mix forward and reverse for 4 minutes before stopping; the dough mixing is done on a vertical dough mixer. If the temperature of the sugar water is ≤75℃, it should be reheated before use. If dry powder is found, continue mixing until there is no dry powder.

[0043] S4: Relaxation. Place the dough on the table and relax for 15 minutes; ambient temperature 15-18℃, humidity 55-65%.

[0044] S5: For one-time division, the dough is divided into 20kg / baskets and placed into a special turnover rack. After the rack is full, it is pushed into the freezer and placed into the cold storage to cool. Before dividing, confirm that there is no dry powder.

[0045] S6: First cooling, adjust the cold storage temperature to between 0-5℃, freeze for 12 hours, the dough temperature can be controlled below 10℃; the first layer of dough should be covered with a protective film, and labeled on the shelf (number + storage time); if the dough temperature is >10℃, it should continue to cool and should not flow into the next process.

[0046] S7: Second kneading: First, add frozen dough and ice flakes and knead slowly for 5 minutes, then knead quickly for 15 minutes. Then add the fat from the block of butter. The working environment temperature should be controlled between 15-18℃, and the dough temperature should be controlled between 23-26℃. The amount of ingredients and the kneading time should be accurate. When using scraps, the maximum amount to be returned is 40kg / drum. If the dough is found to be easy to break or stick during shaping, it should be kneaded again.

[0047] S8: Secondary division, the output dough is divided into 7kg / basket, and then flattened by a dough press; the equipment uses a turning machine and a dough press.

[0048] S9: Secondary cooling, adjust the cold storage temperature to between 0-5℃, freeze for 12 hours, the dough temperature can be controlled below 5℃; if the dough temperature is >5℃, continue cooling, and do not flow into the next process.

[0049] S10: Puff pastry shaping. First, frozen dough and sheet butter are added. The ratio of frozen dough to sheet butter is 5:1. The puff pastry dimensions are 8.5cm wide and 13cm long, with a thickness between 3-4mm and a single sheet weight between 49-51g. Then, the puff pastry is automatically arranged on trays, with 80 sheets per tray. This is completed on the puff pastry forming line (including 3 pressing stages, 2 freezing stages and supporting cold air units, 2 edge trimming stages, and an automatic traying machine).

[0050] S11: Three-stage cooling. The first stage is -7 to -9℃ with a cooling relaxation time of 25 to 30 minutes. The second stage is -8 to -12℃ with a cooling relaxation time of 25 to 30 minutes.

[0051] S12: The shaped puff pastry should be used up on the same day, and the scraps should be used up on the same day. If they are not used up, they should be stored in a cold storage at 0-5℃ and added back in the next day when the dough is kneaded again.

[0052] S13: Hand-feed the pastry, placing it lengthwise, 3-6 pieces per row. Turn on the water spray mist, spraying a moderate amount of water, enough to make it easy to roll and prevent the seams from cracking.

[0053] S14: Softening. Frozen puff pastry needs to be softened. Hot air temperature 60℃. Puff pastry produced on the same day does not need to be softened and can be used directly.

[0054] S15: Arrange the sausages in shape, placing them longitudinally along the center, with both ends of the sausages protruding from the crispy skin at equal intervals of 0.5-1cm. The crispy skin should be aligned with an error of <0.5cm. At this step, you obtain the raw crispy, juicy sausage, which will be used in subsequent cooked processes. The time from loading the raw sausages to placing them on the tray should be <20 minutes; the time from loading the cooked sausages to baking should be <20 minutes.

[0055] S16: Place the puff pastry on a baking tray with the seam side down, and brush with egg white before baking.

[0056] S17: Baking, reference oven temperatures: Zone 1: Top heat 245℃, Bottom heat 250℃; Zone 2: Top heat 260℃, Bottom heat 265℃; Zone 3: Top heat 260℃, Bottom heat 265℃; Zone 4: Top heat 260℃, Bottom heat 265℃; Zone 5: Top heat 245℃, Bottom heat 250℃. Baking time: 26-28 minutes. Completed in a tunnel oven or similar equipment. Initial inspection: Even browning on both layers, no burnt spots, good crispness, and no sausage bursting. Confirmed product diameter after baking: 3.1±0.1 mm, single product weight: 80g, center temperature of baked product ≥95℃.

[0057] S18: Four cooling cycles, resulting in a product center temperature between 28-30℃ after cooling; completed on an automatic cooling line.

[0058] S19: Pallet trays, 10 trays per tray for raw products and 12 trays per tray for cooked products; completed on an automatic material handling and palletizing machine.

[0059] S20: Packaging inspection: The seal is flat, precise, and airtight, without wrinkles. The date is printed with 8 digits, such as 20240418. The first inspection date is clear, correct, and of good quality, with no false seals or air leaks. The weight of raw products (including trays and bags) is ≥1130g; the weight of cooked products (including trays and bags) is ≥831g.

[0060] Heavy metal detection: The test module for Fe is φ1.5mm, Sus is φ2.0mm, and NonFe is φ2.0mm. The discharged products are handled promptly by designated personnel.

[0061] Food X-ray foreign object detection machine: It uses X-rays to detect metallic foreign objects mixed in with products and non-metallic foreign objects with high density by applying the penetrating power of X-rays. It can also detect missing products, damaged packaging, and weight. The testing module has a diameter of SUS φ≥1.0mm, ceramic φ≥2.5mm, and glass φ≥2.5mm. Discharged products are handled promptly by designated personnel.

[0062] S21: Quick-freeze, place in cold storage, quick-freeze temperature -35℃, time 90 minutes, the core temperature of the product is below -15℃.

[0063] S22: Packing and sealing: 14 bags per box for raw products and 16 bags per box for cooked products, with 2 bags per layer. Use KT board insulated boxes. Automatic box opening machines are preferred. General boxes need to be labeled. The date printed on the outer box should match the date on the inner bag.

[0064] S23: Re-inspection. The total weight of the box is set first. If it is less than the set weight, the box must be opened for inspection to avoid under-packing.

[0065] S24: Warehouse storage, once every 30 minutes, transport and store at -18℃, the temperature of the three-dimensional intelligent cold storage is below -18℃; cold chain transport and storage at -15℃, do not thaw repeatedly, otherwise it will affect the crispness.

[0066] Furthermore, the temperature of both block butter and sheet butter should be the same as the dough temperature. Sheet butter, lacking moisture, better preserves the dough's layers, resulting in a crispier texture. Block butter, with its lower melting point and higher moisture content, is more prone to melting and seeping during rolling, leading to less distinct layers and a greasy texture. While their applications differ, maintaining the same temperature during processing ensures even temperature distribution throughout the dough.

[0067] Furthermore, the temperature range of the dough output during a single kneading process is between 50-60℃. Within this temperature range, the yeast can maintain good activity, efficiently breaking down the sugars in the dough to produce carbon dioxide and alcohol, thereby allowing the dough to fully expand and ferment, achieving the ideal fluffiness and texture.

[0068] Furthermore, during the second kneading, no oil is added; instead, scraps are used. After mixing, the mixture is first rotated slowly for 2 minutes, then quickly for 7 minutes. Incorporating scraps reduces production costs.

[0069] Furthermore, the ambient temperature during processing is controlled between 15-18℃. This prevents the yeast in the dough from fermenting too quickly due to excessively high temperatures, which would lead to weak fermentation later on. In addition, this temperature prevents the oil in the dough from seeping out, thus ensuring quality.

[0070] Furthermore, the ambient humidity during processing is controlled between 70% and 85%. A relatively high temperature is maintained to prevent the dough surface from drying out and cracking.

[0071] Furthermore, the baking pan is cleaned online once per cycle. If the baking pan is not cleaned in time, heavy oil stains and other contaminants are difficult to remove, which can easily lead to cross-contamination.

[0072] Furthermore, during the packing and sealing process, an automatic palletizer is used, with 24 boxes per pallet, 6 boxes per layer, and 4 layers in total. The automated equipment meets the needs of mass production in the factory and has high work efficiency.

[0073] The beneficial effects of this invention are as follows: Through industrial equipment such as vertical dough mixers, dough presses, puff pastry forming lines, automatic traying machines, tunnel ovens, and various food testing machines, crispy, juicy sausages (raw or cooked) can be produced quickly and with high quality. The method for producing crispy, juicy sausages according to this invention has high production efficiency. Intermediate processes undergo heavy metal testing and food X-ray foreign object detection, ensuring nutritional health.

[0074] In the description of this invention, it should be noted that the terms "vertical," "upper," "lower," "horizontal," etc., indicate the orientation or positional relationship based on the indicated orientation or positional relationship, and are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention.

[0075] In the description of this invention, it should also be noted that, unless otherwise explicitly specified and limited, the terms "set," "install," "connect," and "link" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0076] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for making crispy, juicy sausage, characterized by the following steps: as follows: S1: Ingredients: Components by weight: 39.8 parts high-gluten flour, 4 parts salt, 4 parts low-gluten flour, 4.1 parts sugar, 16.3 parts water, 11.6 parts slab ice, 2.5 parts block butter, 17.8 parts sheet butter, 74.1 parts sausage, and 11.6 parts egg white liquid. S2: Ingredients: High-gluten flour needs to be sifted through a 60-mesh sieve, sugar needs to be sifted through an 18-mesh sieve, water needs to be boiled, block butter and sheet butter need to be thawed separately to form their own fats, and sugar needs to be poured into water to form sugar syrup. S3: Mix the high-gluten flour, salt and low-gluten flour slowly for 2 minutes, then add sugar water and mix for 4 minutes in both directions before stopping. S4: Relaxation, place the dough on the table and let it relax for 15 minutes; S5: Divide the dough into 20kg / baskets and put them into a cold storage to cool. S6: First cooling, adjust the cold storage temperature to between 0-5℃, freeze for 12 hours, and control the dough temperature below 10℃; S7: Second kneading: First, add the frozen dough and ice flakes and knead slowly for 5 minutes, then knead quickly for 15 minutes. Then add the fat from the block of butter. The dough temperature should be controlled between 23-26℃. S8: Secondary division, divide the output dough into 7kg / baskets, and flatten it with a dough sheeter; S9: Secondary cooling, adjust the cold storage temperature to between 0-5℃, freeze for 12 hours, and control the dough temperature below 5℃; S10: Puff pastry shaping. First, put in frozen dough and sheet butter in a ratio of 5:

1. The puff pastry is formed on the forming machine. The puff pastry is 8.5cm wide and 13cm long, with a thickness of 3-4mm and a weight of 49-51g per piece. Then, the dough is automatically arranged on a tray with 80 pieces per tray. S11: Three-stage cooling. The first stage of cooling is -7 to -9℃ with a cooling relaxation time of 25 to 30 minutes. The second stage of cooling is -8 to -12℃ with a cooling relaxation time of 25 to 30 minutes. S12: The shaped puff pastry should be used up on the same day, and the scraps should be used up on the same day. Any unused scraps should be refrigerated at 0-5℃ and added back in when kneading the dough the next day. S13: Hand-loaded pastry, puff pastry placed lengthwise, 3-6 pieces per row; S14: Softening. Frozen dough needs to be softened. Hot air temperature 60℃. Puff pastry produced on the same day does not need to be softened and can be used directly. S15: Arrange the sausages in shape, place the sausages along the middle of the longitudinal direction, with the two ends of the sausages protruding from the dough at equal intervals of 0.5-1cm, align the puff pastry, and the error should be <0.5cm; S16: Place the puff pastry on a baking tray with the seam side down, and brush with egg white before baking; S17: Baking, reference oven temperature: Zone 1: Top heat 245℃, Bottom heat 250℃; Zone 2: Top heat 260℃, Bottom heat 265℃; Zone 3: Top heat 260℃, Bottom heat 265℃; Zone 4: Top heat 260℃, Bottom heat 265℃; Zone 5: Top heat 245℃, Bottom heat 250℃; Baking time: 26-28 minutes. S18: Four cooling cycles, resulting in a product core temperature between 28-30℃ after cooling; S19: Tray boxes, 10 pieces per tray for raw products, 12 pieces per tray for cooked products; S20: Packaging inspection, the seal is flat, precise and airtight, without wrinkles, the date is printed with 8 digits, the first inspection is confirmed, and the re-inspection standard includes bags and trays: raw products ≥1130g, cooked products ≥831g; Then, heavy metal testing and food X-ray foreign object detection are performed; S21: Quick-freeze, place in cold storage, quick-freeze temperature -35℃, time 90 minutes, the core temperature of the product is below -15℃; S22: Packing and sealing: 14 bags per box for raw products and 16 bags per box for cooked products, with 2 bags per layer. The date printed on the outer box should match the date on the inner bag. S23: Re-inspection. The total weight of the box is set first. If it is less than the set weight, the box must be opened for inspection to avoid under-packing. S24: Store in warehouse every 30 minutes, transport and store at -18℃, cold chain transport and storage at -15℃, do not thaw repeatedly.

2. The method for preparing the crispy, juicy sausage according to claim 1, characterized in that: The temperature of block butter and sheet butter is the same as the temperature of the dough.

3. The method for preparing the crispy, juicy sausage according to claim 1, characterized in that: The temperature range of the dough output during a single kneading process is between 50-60℃.

4. The method for preparing the crispy, juicy sausage according to claim 1, characterized in that: When kneading the dough a second time, do not add oil; use scraps instead. After mixing, first rotate slowly for 2 minutes, then rotate quickly for 7 minutes.

5. The method for preparing the crispy, juicy sausage according to claim 1, characterized in that: The ambient temperature during processing is controlled between 15-18℃.

6. The method for preparing the crispy, juicy sausage according to claim 1, characterized in that: The baking tray is cleaned online after each cycle.

7. The method for preparing the crispy, juicy sausage according to claim 1, characterized in that: When packing and sealing the boxes, an automatic palletizer is used, with 24 boxes per pallet, 6 boxes per layer, and 4 layers.

8. The method for preparing the crispy, juicy sausage according to claim 1, characterized in that: The ambient humidity during processing is controlled between 70% and 85%.