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Helper Machinery Group Co., Ltd.

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  • The 30th Meat Processing Technology and Machinery Technology Week in Beijing
    From March 25th to 27th, the 30th Meat Processing Technology and Machinery Technology Week was held in China Meat Food Comprehensive Research Center. HELPER Machinery has participated in this exhibition, welcome people from all walks of life to come. Thank you so much.

    2024 03/24

  • The annual meeting ceremony of Helper Machinery
    The annual meeting ceremony of Helper Machinery was successfully held on February 3, 2024.

    2024 02/03

  • Cellulose casing characteristics, common problems and solutions
    Casing has a great influence on the setting, taste, color and taste of sausage. Therefore, the performance of casing is very important for sausage processing. Today, we will talk about cellulose casing, matters needing attention in use, common problems and solutions. 01 Structure and characteristics of cellulose casing 1. Material Cellulose casing is generally regenerated natural plant cellulose, which is generally layered structure after regeneration. A certain strength and elasticity can be obtained by crosslinking multiple layers of regenerated cellulose molecules into a network structure. The primary regenerated cellulose has a high degree of molecular polymerization and high mechanical strength. After processing and drying, the tensile strength can reach 2~3N/mm and the elongation is above 12%. 2. Characteristics Cellulose casing has excellent processing performance, the strength of the shrink rod of cellulose casing is large, and the strength between folds after shrinking is moderate, which is very suitable for high-speed and automatic filling. Because of its multi-layer network structure, cellulose casing has good air permeability and excellent air permeability and smoke permeability, which is an ideal smoked casing. Cellulose casing has good thermal stability and less cooking deformation, and can be peeled quickly by peeling machine after cooking. Because the peeling coating is pre-sprayed inside the casing, the meat will not stick, and the sausage has a smooth surface and good appearance. 3. Processing flow and equipment The process of sausage processing with cellulose casing is basically similar, including meat preparation → filling → hanging → cooking → packaging. The difference is that small-caliber cellulose casings do not need to be soaked before use, and because regenerated cellulose is inedible, cellulose casings are usually peeled after cooking, and a few of them are not peeled, such as cellulose casings that are smoked. 02 Common problems and solutions From the point of view of sausage processing, combined with the characteristics of cellulose casing products, the problems that are easy to occur in the process of sausage processing with cellulose casing were analyzed and discussed. 1. Continuous automatic feeding is not possible. Feeding refers to the process that the filling machine automatically loads cellulose casings into the filling tube. One of the characteristics of cellulose casing is to adapt to the rapid filling of automatic equipment, so accurate feeding of casing is the first step of filling processing. The casing rod must have a high strength, so that the rod will not break during the automatic feeding process, because once the rod breaks, the automatic feeding may not be completed, resulting in production stoppage and even damage to machine parts. At the same time, the casing stick needs to be hard and straight, and the opening should be smooth and not deformed, so as to realize the accurate feeding of the filling pipe. Compared with manual feeding of casing, this undoubtedly increases the production difficulty of cellulose casing. 2. The center of casing stick does not match the filling tube. If the center of the casing stick is too small, the filling tube cannot be inserted, or the casing cannot slide freely on the filling tube because the center hole is too small. If the central hole of the casing stick is too large, the casing can't rotate freely with the filling pipe, and it can't be twisted, which is easy to cause the problem of foaming in the casing gap or wrinkling on the sausage surface. At this time, it is necessary to check the casing specifications or replace the filling pipe. The casing stick, the filling pipe and the twister must be kept in a straight line, and the casing stick should pass through the center of the twister chuck. 3. The rod length is too long or insufficient Casing sticks should meet the requirements of standard stick length and match the length of filling pipe. Insufficient compression or elastic elongation of the casing rod may lead to the casing rod being too long, which may easily lead to the rod breaking when feeding, or the excessively long part needs to be removed manually. If the compression of casing is too large, the length of casing rod is insufficient, and the casing rod may be broken or the feeding is not smooth due to the excessive pulling force during filling. At this time, the filling pressure can be appropriately increased or the filling speed can be slowed down to adapt to the large pulling force. 4. Quantitative control For sausage products that require high packaging and appearance, quantitative stability is a very important sausage quality index. On the one hand, quantitative control requires that the size of sausage casing should be uniform and the deviation should be strictly controlled within the standard range. The quantitative problem may be accompanied by the phenomenon of uneven thickness and different length of sausage. In the aspect of filling equipment, the problem of inaccurate quantification may also be caused by the following factors: the filling speed is too high; The vacuum degree is too low; The filling pipe is too thin or too long; Too little material in the hopper; The vacuum pipeline is blocked or the air pressure is unstable. 5. Filling damage Damage is a common problem in the filling process. The damage of cellulose casing during filling is mostly caused by kink, so the model of filling tube should match the kink device; The damage of cellulose casing may also be caused by burrs or crumbs, and the strength of casing is reduced after wetting, which leads to cracking or casing defects, such as needle holes caused by the abrasion of casing by machines during telescoping, so strict control and inspection should be carried out in production. 6. Sausages have poor appearance Poor appearance of intestine includes over-filling, pear-shaped end, uneven thickness or different length. Overfilling can easily lead to casing rupture, or subsequent peeling is difficult. In this case, it is necessary to check whether the filling pressure is too high or whether the tying and ligating device is in place. The pear-shaped end of sausage mainly considers whether the meat is too thin, or the filling capacity is insufficient and the filling is not full; When hanging for a long time, the end may swell due to the falling of meat. At this time, it is necessary to adjust the formula of meat and fill it according to the recommended filling caliber. In view of the uneven thickness of sausage, we should investigate whether the filling pressure is stable, whether the meat preparation is uniform, whether the fluidity is qualified and whether the kinking device is smooth. On the basis of these problems, we should investigate whether the elasticity of cellulose casing is stable and whether there is deviation in caliber. 7. Casing cooking rupture or sausage explosion In this case, it is first necessary to investigate whether there are crumbs on the processing line of the smoking room or whether there are burrs on the smoking rack. We should also investigate whether the sausage is too full. During the cooking process, the meat material expands too much when heated, or it is unevenly heated, and the casing loses too much water and becomes fragile, resulting in too much contraction, which leads to rupture. At this time, we should check whether the knot is too tight to eliminate the risk of bowel loss in advance. The humidity in the smoking room should not be too low, and too low relative humidity has a great influence on the rupture of casing. 8. Smoked color is not good If the color is too dark or smoked, it will not be colored. Controlling smoking temperature and time is an important link to obtain uniform and stable smoking effect. The control of relative humidity in the smoking room also has a great influence on the smoking effect. The relative humidity in the smoking room is usually controlled at 35%~55%, and it may be higher when producing specific products. The relative humidity should be uniform, and uneven humidity will cause uneven smoking and peeling. In addition, too much or too little peeling liquid sprayed into cellulose casing will also affect the smoking effect, which can be adjusted by adjusting the smoking temperature or duration. 9. Sausage peeling Before peeling, sausages must be cooled, such as with salt water, otherwise it will be difficult to peel. When peeling, the humidity should not be too low and the temperature should not be too high. It is better to use a steam peeler. Common peeling problems include casing peeling, incomplete peeling, cut marks on sausage, etc. First, make sure that the cutting knife used is appropriate, and check whether the steam pressure is sufficient. If the sausage is under-filled, over-filled, and uneven in shape in the early processing, it is necessary to adjust the peeling device appropriately to ensure the smooth peeling processing.

    2023 12/04

  • The 26th China International Fisheries Expo will be held in Qingdao from October 25th to 27th.
    The 26th China International Fisheries Expo and China International Aquaculture Exhibition were held in Qingdao Hongdao International Convention and Exhibition Center from October 25th to 27th.The exhibition has an exhibition scale of 110,000 square meters, and more than 1,650 exhibitors from 51 countries and regions will participate in the exhibition, exhibiting aquatic raw materials, processed products, aquatic food, breeding and processing machinery and equipment, related technologies and services at home and abroad. Our company also actively participates in this exhibition, and all customers are welcome to visit.

    2023 10/25

  • 28th International Exhibition for Equipment, Technologies, Raw Materials and Ingredients for the Food Processing Industry
    The 28th International Exhibition for Equipment, Technologies, Raw Materials, and Ingredients for the Food Processing Industry is a global event that showcases the latest advancements in the food processing industry. It serves as a platform for manufacturers, suppliers, and professionals to display their products, technologies, and services related to food processing. Our company also actively participated in this meeting. Our booth number is HALL 2.2 22A53. Welcome new and old customers to visit.

    2023 10/09

  • Celebration of the 20th anniversary of Helper Machinery.
    The Helper machinery celebrates its 20th anniversary, which is a milestone worthy of celebration. Since the establishment of the company, we have always been committed to providing high-quality mechanical equipment and quality services. In the past 20 years, we have made continuous efforts to innovate and develop, and achieved many proud achievements. In the past 20 years, we have achieved steady growth and good performance. Our products have won a good reputation in the market by virtue of their excellent quality and efficient performance. We always follow the principle of "quality first, customer first" and constantly improve product quality and service level. At the same time, we also thank our staff team. It is their hard work and professionalism that have enabled Helper Machinery to achieve today's results. In the future, we will continue to devote ourselves to team building and personnel training to provide better products and services to our customers. The development of Helper machinery can not be separated from the support and trust of customers. Thank you for your long-term support and cooperation. We will continue to maintain close cooperation with customers, innovate and improve constantly, and create greater value for customers. Let's celebrate the brilliant achievements of the 20th anniversary of Helper Machinery and look forward to a brighter future.

    2023 09/07

  • The 17th Shanghai International Fisheries and Seafood Exhibition 2023
    Shanghai International Fisheries and Seafood Exhibition is jointly sponsored by Aquaculture Chamber of Commerce of the All-China Federation of Industry and Commerce, Shanghai Aquatic Industry Association and Shanghai Ai Ge Exhibition Service Co., Ltd. It has been deeply involved in the industry for 16 years and has now become a leading global aquatic trade event. The 17th Shanghai International Fisheries and Seafood Exhibition will be held in Shanghai New International Expo Center from August 23rd to 25th, 2023. Helper Machinery actively participated in the exhibition, and displayed various types of equipment related to seafood processing, including mixers, chopping machines, vacuum filling machines, saline injection machine etc.It has attracted the favor of many customers.

    2023 08/23

  • The 25th PET FAIR ASIA 2023 in Shanghai
    From August 16th to 20th, the 25th PET FAIR ASIA was held in Shanghai New International Expo Center. Shanghai Pet Exhibition-Asia Petfair asia is the largest and most influential flagship exhibition of the pet industry in the Asia-Pacific region. Through accumulation, innovation and breakthrough, it has become the first choice platform for comprehensive pet trade in the Asia-Pacific region, which integrates brand display, industry integration and cross-regional trade. Helper Machinery actively participated in the exhibition, and displayed various types of equipment related to pet food processing, including mixers, chopping machines, vacuum filling machines, etc., which were well received by customers.

    2023 08/16

  • Impressions of Helper Machinery Group Co., Ltd. at China (Zhengzhou) Cold Storage and Frozen Food Exhibition
    Our company recently participated in the China (Zhengzhou) Refrigerated and Frozen Food Exhibition. As a mature market participant, the company took this opportunity to demonstrate innovative machinery and solutions tailored for the refrigeration and frozen food industry. We will discuss the impressions and experiences during the exhibition. Innovative Exhibition: China (Zhengzhou) Refrigerated and Frozen Food Exhibition provides a platform for displaying cutting-edge machinery and technology specially designed for the refrigerated and frozen food industry. Our booth displayed a series of impressive products, including the most advanced refrigeration system, automatic processing equipment and storage solutions. Cooperation with industry professionals: This exhibition is a gathering place for industry professionals to exchange knowledge, explore cooperation and establish contact with potential partners. Our company made full use of this opportunity to communicate with other exhibitors, customers, suppliers and industry experts. Participated in meaningful conversations, shared insights, demonstrated our machines, and discussed how our solutions can meet the changing challenges of the refrigerated and frozen food industry. Quality recognition: During the exhibition, our products received positive feedback from visitors. Many people recognize our company's commitment to quality and innovative design. Participants were impressed by the efficiency and reliability of the machines on display, which showed our expertise in promoting the best management of refrigerated and frozen food. Exploring market trends: Participating in China (Zhengzhou) Refrigerated and Frozen Food Exhibition gave us valuable insights into the latest market trends and emerging demands. By closely observing the products of other exhibitors, the company found potential areas for improvement and innovation. This understanding of industry development will undoubtedly guide the company's future product development and business strategy. Conclusion: China (Zhengzhou) Refrigerated and Frozen Food Exhibition is a rich experience for the company. Our participation shows our innovative and outstanding commitment in the refrigeration and frozen food industry. With positive feedback, valuable market insight and new partnership, our company will continue to be an important participant in providing reliable and advanced mechanical solutions to this industry.

    2023 08/12

  • Foodpro---Australia's most trusted food manufacturing event
    Foodpro is a significant trade fair for the food and beverage industry, first established in 1967. The term 'Foodpro' is an abbreviation that stands for "Food Processing," underscoring the event's focus on food and beverage processing. Organized by Diversified Communications Australia, a leader in the staging of trade fairs and conferences, Foodpro presents a broad spectrum of the food and beverage industry. Key themes of the fair include processing and packaging, ingredients, food science and technology, facilities and equipment, packaging materials, logistics and handling, and IT and digital factories. The Foodpro will take place on 4 days from Sunday, 23. July to Wednesday, 26. July 2023 in Melbourne. Helper Group take and display to this exhibition with vacuum fillers, dough kneading machine, noodle production lines, etc

    2023 07/24

  • The 11th Prepared dishes Processing and Packaging Equipment Exhibition 2023
    2023 The 11th China Food E-Commerce Festival was grandly opened at China Wuhan International Expo Center. This year's exhibition attracted more than 5,100 exhibitors with more than 60,000 exhibits. The three-day exhibition will be the industry's first head food exhibition in 2023. The prepared dishes industry continues to maintain rapid growth, with an industry-wide output value exceeding 400 billion yuan. Regarding the future development of the prepared vegetable industry, he believes that the future prepared dishes will be more standardized and standardized; the future prepared dishes will pay more attention to freshness, nutrition, health and deliciousness; the future prepared vegetables industry will have more new products , new brands, the supply market will be full of flowers; the future prefabricated vegetable industry will realize flexible customization on the basis of high industrialization and intelligence, and have the supply capacity of thousands of flavors for thousands of families. Through this exhibition, Helper showed its new equipment and new industry solutions.

    2023 03/29

  • FIC China 2023 opens a grand event for the meat industry
    FIC China 2023 opened a grand event for the meat industry. Since COVID-19, the food processing industry has regained its enthusiasm for participating in exhibitions The FIC China 2023 event has brought together leading companies in the meat industry to showcase their latest products, technologies, and services. The event is expected to attract thousands of visitors from around the world, including food manufacturers, distributors, retailers, and industry experts. It provides a platform for networking, learning, and exploring new business opportunities.

    2023 03/15

  • Helper Machinery Showing On FIC (Food Ingredients China ) 2022 Guangzhou
    Aug 16-17, Food Ingredients China Hebei Helper Machinery Manufacturing Co., Ltd Vacuum filling machine 6500, Twisting machine & sausage hanger, Sausage clippers, Meat Bowl Cutters,Meat Flaking Machinery Meat Injectors, Meat Mixers, Vacuum Meat Tumblers, Meat Grinder, Meat Dicing Machine, Vacuum Dough Mixer, Fresh Needles Making Machine

    2022 08/20

  • Effects of processing technology on chewiness of fresh noodles
    As a kind of noodles, fresh and wet noodles have the characteristics of fresh and tender color, smooth taste, elasticity, strong noodle fragrance, nutrition and health, and convenient and hygienic consumption. Compared with dried noodles, fresh and wet noodles have the characteristics of freshness, good taste and low production cost. Advantages have always been favored by people, and there are more and more flower species. However, the flavor and texture of traditional fresh and wet noodles are generally short-lived, and how to improve the chewiness of fresh and wet noodles without affecting the shelf life is still a challenge. The traditional processing technology of fresh and wet noodles generally includes pretreatment of raw and auxiliary materials, dough mixing, compound calendering, constant temperature and humidity proofing (curing), continuous calendering, cutting, drying, sterilization (such as ultraviolet sterilization), packaging and other processes. 1. The influence of mixing method on the chewiness of fresh and wet noodles Kneading is a key point in the production process of fresh and wet noodles, and factors such as the method, time, and speed of mixing determine the dispersion of the dough. The quality of the kneading process directly affects the quality of the subsequent process and the final product. The main equipment is the kneading machine. The vacuum dough mixer is a relatively advanced dough mixer that has appeared in recent years. Because the negative pressure is maintained in the dough mixer, the flour is prevented from heating up. At the same time, the salt water is sprayed out in a mist form under negative pressure, the salt water and the flour are fully and evenly mixed, and the protein in the flour can fully absorb the water in the shortest time. Noodles are more springy. Li Man et al. did some experiments on vacuum and noodles, mainly studying the effects of vacuum and the physical and chemical properties, microstructure and moisture status of fresh and wet noodles. The results showed that: with the increase of vacuum degree, the quality of fresh and wet noodles improved The texture properties of fresh and wet noodles were significantly improved (P>0.05), but when the vacuum degree was 0.08 MPa, the texture properties of fresh and wet noodles were poor. When the vacuum degree was 0.06 MPa, the fresh and wet noodles showed the best textural properties. In addition, SEM results showed that the vacuum kneading induced a more continuous and compact structure of fresh and wet noodles. Apparently, their research shows that vacuum kneading improves the firmness of fresh and wet noodles to a certain extent, thereby improving the elasticity and chewiness of fresh and wet noodles. 2. The effect of secondary dough resting/aging on the chewiness of fresh and wet noodles Resting, also known as Aging, is the continuation of the kneading process. Its function is to maximize the penetration of water into the interior of the protein colloid, so that it can fully absorb water and swell, and stick to each other. The internal pressure generated makes the dough in a state of gradual relaxation and extensibility, which reduces the viscosity, thereby completely forming a gluten network that meets the processing requirements. Since the proofing process is very important for the formation of dough gluten, and the formation of gluten is closely related to moisture and temperature, controlling the moisture and temperature is even more critical for the proofing process. The suitable proofing temperature is generally 25~35 ℃, the humidity is generally 80%~85%, and the time is generally 20~35 minutes. In order to better improve the quality of fresh and wet noodles, Ren Yuanyuan and others did some experimental research on improving the quality of fresh and wet noodles. Including the use of response surface methodology to optimize the processing technology of fresh and wet noodles and to explore the role of secondary waken noodles in the processing of fresh and wet noodles. The measurement results of the texture characteristics of the fresh and wet noodles treated by the second resting showed that the hardness, elasticity and chewiness of the fresh and wet noodles after the second resting were improved to a certain extent, and the restoring force did not change significantly. This change of fresh and wet noodles may be related to the increase of the strength and structural stability of the noodles, which reduces the dissolution rate of the noodles. This proves that the second awakening improves the chewiness of fresh and wet noodles to a certain extent, brings people a better taste, and provides new ideas for the improvement of the processing technology of fresh and wet noodles.

    2022 03/04

  • Processing technology of hot pot shrimp and sausage
    General Description of shrimp sausage Hotpot Shrimp Slippery Sausage is made from fresh shrimp meat, which improves the traditional techniques of meat picking, whipping, and preservation, and uses modern food processing technology. The difference is that it is matched with surimi, starch and fat, etc., which is processed into shrimp minced meat through a chopping and mixing process, and then filled with collagen casings, steamed, frozen and preserved to make a new type of hot pot sausage. In addition, the hot pot shrimp sausage can be more suitable for the needs of rapid industrial production. It not only significantly improves the production efficiency, but also retains the nutrients of the shrimp meat. Also loved by consumers. This process utilizes modern food industry technology to study the optimum level of adding fresh shrimp meat, surimi and cassava starch in the hot pot shrimp and gravy minced meat. Strive to be in a state of the best quality for the hot pot shrimp and sausage products. To explore the processing technology of shrimp slippery hot pot sausage, to improve the quality of hot pot shrimp slippery sausage, and to further meet the needs of enterprises for the rapid production and processing of shrimp slippery sausage. The basic recipe of hot pot shrimp and sausage is designed as follows: 40% fresh shrimp meat, 14% surimi, 17% pig fat, 2.0% tapioca modified starch, 1.1% salt, 2.2% white sugar, 0.3% sodium tripolyphosphate, 0.05% sodium D-erythorbate, monosodium glutamate 0.2%, spice 0.15%, ice water 23%. Operation Steps 1. Raw meat trimming Remove the shells and lines of fresh prawns, and keep only the prawns for later use. Pork fat and quick-frozen goldfish surimi need to be cut with a meat cutter for later use. The purpose of raw material trimming is to remove the remaining shrimp shells, shrimp lines, etc. on the raw materials, and to remove the remaining lymph, cartilage, broken bones, air-dried oxide layers, impurities, etc. in pig fat and surimi. 2. Raw meat minced The trimmed raw fish surimi and pig fat are prepared by twisting with a 25mm mesh plate, and the temperature of the raw material is required not to exceed 4 °C; 3. Chopping and vacuuming Add fresh shrimp, surimi, pork fat, salt, sodium tripolyphosphate, and an appropriate amount of ice water, then chop and mix for 2 minutes; add the remaining accessories and continue to chop and mix. During the chopping and mixing process, the remaining ice water is continuously added until the chopping and mixing is completed, and the pot is taken out after the chopping and mixing is completed. The knife speed of the chopper is controlled at 4000r/min, and the temperature of the stuffing is controlled at 7-11℃. Pour the minced shrimp and sausage meat into the blender and vacuumize. During the vacuuming process, the mixer starts the continuous stirring program, and the vacuum degree is required to be 0.08-0.09MPa; the stirring and vacuuming time is 10min, and the discharge temperature is controlled at 8-12℃. 4. Filling The minced shrimp and sausage meat that has been chopped and mixed needs to be filled with an enema machine. The filling is made of 20# collagen casings, and the single weight of the semi-finished product is 12-15g. The semi-finished intestines should be tight and tight, and the filled hot pot shrimp intestines should be hung on a rod and pushed into the cooking box. 5. Steaming The product cooking process parameters are as follows. Drying: 65℃, 15min. Cooking: 75℃, 20min. Exhaust: high speed 3min. Drying: 75℃, 5-25min. The steaming yield of hot pot shrimp and sausage is controlled at 80%-85%. 6. Cooling, packaging, quick freezing The cooked hot pot shrimp and sausage products are placed in the cooling room for cooling, and the central temperature is cooled to below 25 °C for vacuum packaging. The packaged products are placed in a spiral single freezer for quick freezing, and the quick-frozen products are packed into boxes and stored in a cold storage. .

    2022 01/13

  • Qingdao seafood show 2021
    JOIN US FOR THE 25TH ANNUAL CHINA FISHERIES & SEAFOOD EXPO OCTOBER 27 – 29, 2021 HELPER GROUP ARE FOCUSING ON SERVICING TO MORE CLIENTS AMONG THE SEAFOOD INDUSTRY. WE ARE HAPPY TO INTRODUCE HELPER TO SEAFOOD PROFESSIONALS FROM AROUND THE GLOBE WHO VISIT CFSE ANNUALLY TO FORGE RELATIONSHIPS AND EXPAND THEIR PRESENCE IN THIS DYNAMIC MARKET.

    2021 10/30

  • Helper Group exhibited at China International Meat Industry Exhibition 2021 (CIMIE 2021)
    The 19th China International Meat Industry Exhibition 2021 (CIMIE 2021) organized by China Meat Association (CMA) and International Meat Secretariat (IMS), will be held in Qingdao Cosmopolitan Exposition, China from Sept. 15 to 17, 2021. CIMIE is the most professional meat industry show in China with 18 years` experience, more than 1,000 exhibitors and 300,000 person-times of trade visitors from all over the world. Helper Machinery Group and China Meat Association have been carrying out good cooperation and technical exchanges. The 19th China International Meat Industry Exhibition is an important action by Helper Machinery Group to demonstrate its strength and enhance market confidence under the influence of the global COVID epidemic. We will show our latest meat products deep processing equipment and new technology. We will be open-minded and welcome people from all industries, experts and customers to come and visit.

    2021 09/16

  • How to make Russian Smoked Sausage?
    How to make Russian Smoked Sausage? Introduction to Russian Smoked Sausage and Its Production Technology Russian Sausage still maintains the original production method, with little improvement in the process. The general process is the five main processes of stuffing, pickling, enema, cooking, and smoking. The product is suitable for hand-crafted workshops. , Can also use large-scale assembly line production. At present, there are many well-known brands on the Harbin market, each of which has its own unique flavor. This unique flavor is caused by different raw materials, processes, fermentation, and smoking techniques. The author compared several types of different grades and different manufacturers. For the Russian Sausage produced, the flavor and the production process are compared in order to summarize the relationship between different processes and flavor. 1. Raw material selection The main raw materials of Russian Sausage are meat and casings. From the perspective of raw material selection, the difference between different types of Russian Sausage lies in the choice of meat. According to different needs, you can choose pork or beef, or rabbit meat, etc. Generally Russian Sausage They will mix pork and beef, and of course there are halal sausages. According to the different types of Russian Sausage, different fat-to-lean ratios can be selected. For example, ordinary Russian Sausage contains a certain amount of fat. Appropriate fat will make Russian Sausage taste better, but children's intestines do not contain fat. The casing can choose pig intestine, beef intestine or lamb intestine. 2. the choice of accessories The difference in specific flavor lies in the difference between the starch and the seasoning used. For example, in the choice of oil, some manufacturers choose animal oil, while others use vegetable oil, and some manufacturers add linseed oil to ensure their unique flavor. In terms of the use of starch, the starches used by various companies are also different, some use ordinary potato starch, and some use corn starch. Some manufacturers make new innovations, and specially use sorghum rice to mix the fillings, giving the Russian Sausage a unique flavor. In addition, the addition of distinctive seasonings to the Russian Sausage is the most important reason for the difference between the various brands of Russian Sausage. For example, some manufacturers add garlic to the Russian Sausage to make garlic-flavored Russian Sausage, while some manufacturers add tender corn kernels into the Russian Sausage to make corn Russian Sausage. These special additions are made by the manufacturer to distinguish it from other manufacturers. Products, measures taken to establish their own brand. 3. formula examples There are many recipes for Harbin Red Intestine Meat, 3 common examples are as follows: Ingredients example 1: (1) Raw materials and finishing: select fresh pork and fresh lean beef of equal fatness. Remove the bones, tendons and tendons of the selected lean meat, and then cut the fat and lean meat into pieces of about 10 cm in length, 5 to 6 cm in width, and 2 cm in thickness. (2) Ingredients: (calculated based on 60 catties of lean pork, 40 catties of fat, and 100 catties of beef): 20 catties of starch, 0.6 catties of garlic, 0.2 catties of black pepper, 5-6 catties of clear salt. Recipe example 2: 90 kilograms of lean meat, 10 kilograms of raw lard, 20 kilograms of starch, 3.3 kilograms of refined salt, 10 grams of edible nitrate, 300 grams of monosodium glutamate, and 250 grams of five-spice powder; the length of pig small intestine for casing is about 300 meters. Recipe example 3: 30 kilograms of lean meat, 20 kilograms of fat, 50 kilograms of beef, 10 kilograms of starch, 300 grams of garlic, 100 grams of pepper, and beef large intestine for casing.

    2021 08/31

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