Controlling meat cutter blade and maximizing the addition of water to sausage meat

摘要

A process to prepare sausage meat, whereby the incoming meat is chopped by a cutter blade with the simultaneous controlled addition of water to create sausage meat of satisfactory consistence. During this process, the cutter blade gap and cutting pressure are also maintained within an optimum range. In the first part of the process, the meat or combination of meat and fat are introduced without any additional water or other ingredients. The meat is then minced while there is continual monitoring by sensor of the increase in sausage meat viscosity. The quantity of water which is to be introduced is calculated in proportion to the increase in viscosity. The water is then introduced. The cutter blade parameters and sausage meat cutter gap size are adjusted during the cutting process, using the viscosity and added water information.