sausage production process
this part, you will go over the main steps which are used to produce standard sausage products, and the main processes used to produce sausages are as followings:
●Selecting ingredients
●Grinding meat ingredients
●Blending the meat and non-meat ingredients
●Stuffing and filling
●Smoking
●Packaging and storage
1. Selecting ingredients
The finished product is only as good as the ingredients it contains. Meat should be fresh, high quality, have the proper lean-to-fat ratio and have good binding qualities. The meat should be clean and not contaminated with bacteria or other microorganisms. In other words, meat used in sausage production should be safe. Selecting spices and seasonings and combining them in proper amounts is important. They must complement each other to create a satisfying product.At the same time,there are many non-meat ingredients that are essential to the sausage making process. These non-meat ingredients stabilize the mixture, and add specific characteristics and flavors to the final product. Ingredients used in fresh sausage include water, salt, and antioxidants, along with traditional spices, seasonings, and flavorings. And The amount of non-meat ingredients, such as spices, is determined by the overall weight of the product mixture.
2. Grinding meat ingredients
The second step in sausage production is grinding the ingredients by meat grinding machine efficiently. The grinding stage reduces the meat ingredients into small, uniformly sized particles. Ground meat is the primary ingredient in a sausage formulation. The characteristics of the meat ingredients used to create the sausage define the type of sausage such as the overall taste, texture, aroma, along with the protein and fat content. Generally, grinding processes will vary according to the manufacturer and the nature of the product. Some sausage products use coarsely ground meats, others use more finely ground meat ingredients. Some manufacturers grind the lean and fat trimmings separately, grinding the lean trimmings to a finer consistency than the fat meats.
3. Blending the meat and non-meat ingredients
Manufacturers carefully control the blending of the meat and non-meat ingredients to create the desired characteristics for a specific sausage formulation. The meat and non-meat ingredients are placed in a meat mixer and thoroughly blended. The blending process must also obtain a uniform distribution of any non-meat ingredients within the product formulation. For example, flavorings, salts, and other ingredients must be consistently mixed throughout a sausage formulation.
4. Stuffing and filling
After the blending is complete, the blended ingredients may be bulk packaged, or they many be extruded into a casing. This process is called stuffing. And the sausage filler machine is the necessary equipment for stuffing kinds of sausages.
5. Smoking
Smoking is used to dry and cure the meat for making smoked sausage, and impart flavors and aroma to the final product. Smoking was traditionally important because it inhibited bacterial growth on the finished product. A smoke generator creates natural smoke via a carefully controlled burning of hardwood sawdust, wood chips, or logs. However,
automatic meat smoking machine has replaced the traditional smoking machine by employing improved smoking method to process meat in a more health and sanitary way than the traditional smoking method now.
6. Packaging and storage
The fresh sausage product is sometimes packaged for sale to the customer. The product may be wrapped in a gas impermeable plastic, and placed into refrigerated storage or display. The specific packaging will vary according to the needs of the end user, the processor must follow hygienic standards when packaging any sausage product to avoid contaminating the product. Often retail fresh sausage is tray packed. However, many sausage products are vacuum packed, freshness dated and 100% edible. Handle carefully and store properly to preserve freshness. Use right away or freeze. Vacuum-packaged sausage can be frozen as is. Try to eliminate air from the package whether wrapping in zipper bags, freezer paper, or plastic wrap. You can freeze items for 1-2 months without affecting the flavor and quality of the sausage.

for more information or enquiry
contact
Sam butcher,/meat processing butchery sausage business consultant
Tel.+2348020685390
email smoronfade@yahoo.com
Lagos Nigeria.

Great post