Organic Salts

Preparation of Sausages Ingredients lean meat 70kg fat meat 30kg modified starch 5kg salt 2kg sugar 8kg sodium nitrite 0.005kg sodium iso-VC 0.1kg carrageenan 0.5kg compound phosphate 0.3kg pork flavor 0.2kg five-spice powder 0.5kg ice water 40kg casing for sausages Transglutaminase (sausage binder) 0.3kg Equipment meat grinder dicing machine vacuum tumbler automatic sausage stuffer smoking and drying machine Sausage Production Process Step 1: trim raw meat Step 2: mince meat into small cubes Step 3: tumbling Step 4: filling Step 5: reaction and smoking Step 6: finished product packaging Advantages of Using Transglutaminase (meat binder for sausage ) In Sausages Improve gel strength, elasticity and quality Prevent splitting and improve slicing Lower cost by reducing the addition of raw material Increase water-holding capacity and yield Reduce syneresis during storage As a professional preservatives company, yiming will offer you high quality service.

Minimum Order: 50