Sausage mfr. from frozen beef and frozen bacon - by mixing with chilled pork, grinding, shaping to gut-less strand, cutting, ripening and smoking

摘要

In sausage mfr., (a) deep-frozen beef and deep-frozen neck bacon are pre-comminuted in a cutter with the addn. of spices. (b) Chilled pork is pre-comminuted in a mincer and added, together with pickling salt, to the compsn. pre-comminuted in cutter, in step (a). (c) The total compsn. from steps (a) and (b) is compounded in cutter and further ground to desired grain-size. In step (d) the mass obtd. in (c) is charged to a sausage-filling machine, or injector and extruded through a funnel, to a gut-less strand, and cut into sausage lengths. (e) The sausages are laid on a gridiron, esp. of Al, and ripened 6-8 hrs. in an air-conditioned room at RH 80-85% and 18-20 degrees C. (f) The sausages are smoked on the gridiron in a smoking chamber, for 5-6 hrs., until they reach the necessary strength for transport, storage and sale.