Sausage Manufacturing Machines
Sausages are usually defined as comminuted seasoned meats,
stuffed into casings; they may be smoked, cured, fermented and
heated. They are made from any edible part of the slaughtered,
veterinary-inspected animal, and a series of nonmeat ingredients.
Good sausages cannot be made from inferior or unsatisfactory
A sausage formulation is always a compromise between the
expected quality of the finished product, the cost of raw materials
and the techniques applied.
The production of a wide variety of sausages is possible through
the manipulation of different variables such as meat formulation,
processing temperature, types of casing and manufacturer's
imagination and knowledge.
Sausages come in two main types : Fresh and Cured. Cured
sausages may be either cooked or dried. Most cured sausages are
smoked, but this is not mandatory. The curing process itself
changes the meat and imparts its own
By altering certain processing
treatments, changes occur within the
product's texture and flavour, moisture
content, porcentage of yield and other
attributes. The number and variety of
sausages are limited only by the
Achieve Better Results with the Right Cleaning
As with any food product, proper hygiene, raw ingredient, and
final product handling and storage procedures are essential to
control product contamination in a sausage meat production unit.
This can be achieved by using the right kind of cleaning machine
for sausage meat processors.
Using sausage meat processors cleaning equipment with the
necessary features can help facility owners prevent sausage
adulteration, and provide sausage and meat products that are
absolutely safe for consumption. Sausage production equipment
must be maintained in a clean and germ-free state using
specialized cleaning machines for sausage meat processing
Types Of Sausage Manufacturing Machines :
Cooked smoked sausages.
Fresh Smoked Sausages.
Making Sausages involves curing salts, which incorporate sodium
nitrite and sodium nitrate. Nitrites are used for all types of
sausages and are the most common. Nitrates are used only in the
preparation of the cured dry style of sausages. Over a period of
time the nitrates are converted into nitrites by endogenous or
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