The taste is very chewy and the quality is quite good. A leisure ready to eat food made from pork as raw material through multiple processes such as grinding, stirring, filling, steaming, and packaging.
technological process:
Raw material selection → Meat grinding → Mixing → Marination → Filling → Steaming → Vacuum packaging → Metal detection → Packing, palletizing, and storage.
1. Raw material selection
Select fresh or frozen pork for processing, remove impurities, blood clots, floating hair, etc. before use, and trim it into chunks. Generally, the color of pork is bright and shiny. Please refer to the "Pork Procurement and Acceptance Standards" for specific implementation.
2. Grind meat
Use a meat grinder with an 8mm diameter orifice plate to process the trimmed meat for later use.
3. Stirring
According to the ratio table: fresh (frozen) pork, 20% white sugar, 7% goji berries, 1.5% edible salt, 0.8% monosodium glutamate, fish sauce I+G、 Pork essence paste, sodium tripolyphosphate 0.35%, ethyl maltol, isovitamin C sodium, spices, red yeast rice, lactobacillus extract, water. Pour water, pork, and sodium tripolyphosphate into a vacuum mixer, stir for three minutes, then add the remaining ingredients and continue stirring for about ten minutes until all ingredients are fully blended before discharging. Note that the discharge temperature should be controlled below 12%. When the meat temperature is too high, crushed ice can be used instead of water to cool it down.
4. Marinating
Wrap the mixed ingredients tightly with plastic wrap to better marinate and enhance the flavor of the meat. Then put it in a cold storage at 0-4 ℃ and marinate for about 20 hours.
5. Filling and knotting
Pour the mixed meat into the hopper of the filling production line using a hoist, and fill it with protein casing with a diameter of 18mm. The knotted jujube sausage is hung on a baking rack, and the surface oil stains are washed away with clean water before being sent to a fully automatic cooking line.
6. High temperature steaming and boiling
After hanging the jujube sausage on the rack, it goes through a fully automatic cooking line, sets the relevant parameters, and starts drying and cooking.
7. Automatic packaging and metal detection
Adopting a fully automatic sausage vacuum stretch film packaging production line for vacuum packaging. The molding temperature of the equipment is set to 85 ℃, and the heat sealing temperature is set to 135 ℃. Align the machine cursor before packaging to prevent the cutting blade from cutting off and causing air leakage in the product. When the temperature reaches the set value, packaging and metal testing will begin.
8. Packing, palletizing, and warehousing
Pack and box the product according to the prescribed requirements, and label the box with the product name, quantity, and production date. The packaged products are stored in a cold storage at 0-5 ℃.
