Helper Machinery Group Co., Ltd.
The Difference Between Dry and Wet Processing of Extruded Pet Food
Puffed pet food is a special pet food made by mixing many nutrient raw materials, then puffing or extruding, and then drying, dehydrating, seasoning and other processes. The application of puffing technology in pet food began in the 1950s. The United States first began to use the extrusion principle to produce pet food in order to improve the digestion and utilization rate of feed for dogs. Compared with traditional animal food, the biggest difference of the extrusion puffing process is that it...
Canned luncheon meat production process
Canned luncheon meat is a kind of canned compressed minced meat, usually made from pork or beef. Canned luncheon meat is an essential military supply in the army, so the production process is very different from other canned foods. Let's take a look at the production process of canned luncheon meat. 1. Marinating This is the key to ensure the main flavor of luncheon meat. After the lean meat is pulled into strips, salt, nitrite and white sugar are added and then dry-marinated for 24-48 hours....
Beef balls industrialized production formula and technology
Beef ball formula and process (unit KG, production rate 255%) 1. Towards the twen plates of the essence beef, add 10kg of ice water and 1/2 of the salt, nitrite, composite phosphate, and marinate the 0-4 degree constant temperature library for 12 to 16 hours. The fat and lean ratio of 3: 7 of the shattered beef 12 is twisted, and 10kg of ice water and the other half of salt, nitrite, and composite phosphoric acid are marinated for 12 to 16 hours. 2. Add the marinated beef to the chop mixer for...
Application of tumbling, chopping and marinating techniques in meat products
Rolling and kneading The rolling and kneading machine uses the principle of physical impact to make the meat flip up and down in the drum, hit each other, and achieve massage and pickling effects. Working principle of hydraulic rolling and kneading machine: The hydraulic rolling and kneading machine adopts variable frequency stepless speed regulation, with a speed range of 3-12 rpm (1-4 rpm low speed function can be selected). Smooth start, reduce the impact when the machine starts, and extend...
Pork Meat Patties processing technology sharing
01 Basic formula of round pork cake Raw material Pig hind leg meat, pig fat, konjac flour, wheat fiber, salt, white sugar, crystal sugar, monascus red, pork extract, sodium caseinate, natural spices. Formula of round pork cake (Based on pork, other auxiliary materials are calculated by their mass proportions): pork 100%, sugar 18%, crystal sugar 10%, sodium caseinate 0.8%, salt 2%, monascus red 0.01%, fat 12%, konjac flour 1.2%, wheat fiber 2.5% and pork extract 0.5%. equipment Meat grinder,...
Production process of smoked meat products
A typical smoked meat production process usually includes most or all of the following process steps: conditioning, drying, smoking, color fixation, pre-cooking, and cooking. In actual applications, these six process steps can be combined in many forms, and specific steps are often added or deleted, but for smoked meat manufacturers, the basic functions of these process steps should be understood to optimize the production process. 01 Conditioning The purpose of conditioning is to form a...
Meat products occupy an important position in the food market, but traditional pickling methods have limitations in terms of shelf life, taste and quality. Therefore, finding more advanced pickling technology is of great significance for meat processing. As an emerging processing technology, variable pressure tumbling pickling technology has shown great potential in promoting the penetration of pickling liquid, improving product taste and extending shelf life. This article will systematically...
The technology of making quick-frozen chicken balls
Prepared meat products are deeply loved by consumers because of their convenience, high added value, balanced nutrition, exquisite packaging and small capacity, and have become the main meat products consumed by urban people and developed countries in China. The purpose of this paper is to introduce the production technology of a quick-frozen chicken meatball for conditioning chicken products. 1 Examples of ingredients 16kg of chicken, 2kg of pork back fat, 2kg of chicken skin, 1.35kg of salt,...
The Application of HACCP in the Processing of Low Temperature Meat Products
Improper control of any link in the production, processing, storage, transportation and sales of low-temperature meat products may affect the quality of products and endanger the health of consumers. In the production process of low-temperature meat products, it is of great significance to adopt advanced quality and safety control technology and system to ensure product quality and safety. HACCP is hazard analysis and critical control point. Through preventive methods, the key points in the...
The detailed explanation of sausage processing technology and key control points.
01 selection of raw materials Raw meat is generally pork, beef and calf beef. Sheep meat is limited as a processing raw material because of its hard meat, unique smell and high price. The comparison between rabbit meat and chicken meat is also small. Choose the meat that has passed the veterinary hygiene inspection as raw material. It is best to choose leg meat and buttock meat, because these parts have more muscle tissue and less connective tissue, and the subcutaneous fat of the back is...
The Application of Protease in Meat Processing
At present, bromelain, papain, trypsin and microbial protease are widely used in food processing industry, and protein's hydrolysis reaction, protein transfer reaction and cross-linking reaction are mainly used in the application process. Click to learn more. Enzymatic hydrolysis of meat products by protease will cause internal cross-linking reaction of protein, and produce special chemical groups, which will change the internal structure of protein and the chemical properties of protein in...
The formula and technology of salted ham and smoked ham
Formed ham is the fastest developing meat product at home and abroad at present, which means that pork leg meat, shoulder meat and loin meat are added with other parts of meat or other livestock meat, poultry meat and fish meat, and after curing, auxiliary materials are added, which are put into packaging bags or containers for molding. After boiling, it is formed ham (also known as compressed ham). Formed ham includes salted ham, smoked ham and minced ham. Molded ham can be made into products...
What is the difference between phosphate VS phosphate-free water retaining agent?
Generally, the addition amount of phosphate in meat products will not exceed 0.5%, except for 0.1% of muscle background residue, and generally it will not exceed 0.3% in actual production. This will lead to a result that no matter what the water-retaining demand of meat products is, the total amount of phosphate added is almost controlled on the ceiling, and it is impossible to work hard on one type of phosphate to improve the water-retaining rate/performance, but the phosphorus-free...
Emulsification of minced meat, principle, influencing factors and common problems
Emulsified sausage is deeply loved by people because of its good taste, delicious taste and rich variety. Its processing technology is not complicated, but in the processing process, the products often produce oil and loose structure due to lax control of production conditions and improper operation, especially poor emulsification or poor stability of emulsified meat emulsion. 01.Basic principle of emulsion of minced meat Emulsified minced meat consists of the matrix of muscle and connective...
Summary of four processing technologies of pork jerky
Preserved pork is a kind of flaky meat product cured and baked with pork, which has the traditional Chinese flavor of convenient eating, exquisite production, delicious taste, storage resistance and convenient transportation. 01. Formula technology of pork breast Raw materials of pork breast: 10 kilograms of lean pork hind legs, 2000 grams of sugar, 500 grams of sesame seeds, 500 grams of eggs, 120 grams of salt, 40 grams of pepper and papain (adding 25000U). Method: (1) Pretreatment of raw...
How to make delicious meatballs? Formula is very important.
Meatballs are always loved by people because of their simple production process, delicious flavor and convenient eating. With the continuous improvement of people's living standards and health awareness, the requirements for food nutrition and quality are also constantly improved. The processing formula of meatballs is no longer simple raw meat and seasoning in the past, but various functional additives are added in a scientific proportion. 01 salt The main component of salt is sodium chloride,...
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...
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...
Do you know digestibility? This is also a key point in the quality evaluation of pet food
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...
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...
Related topics: # Vegetarian meat, # ham and sausage, # meat processing Vegetable protein meat is a kind of food with nutritional value, taste and flavor of meat, which is synthesized and processed by using vegetable protein and other vegetable ingredients, also known as vegetable meat and vegetarian meat. Vegetable protein meat is a derivative product of vegetable food, which is a kind of imitation meat product with meat characteristics developed to replace traditional meat. Basic formula:...
The origin of pet prescription food In 1943, in order to treat Buddy, a guide dog suffering from kidney failure, Dr. Mark Morris researched a special food to solve Buddy's medical problems. This is the first time someone manages diseases in a way that controls nutrition. Since then, it has gradually developed into the "prescription pet food", that is, "prescription pet food", which is currently used in pet clinics under the guidance of veterinarians. In some special cases, some pets have heart...
I found some interesting recipes on the web, and I want to share it to more people who is interested in meat products making. This dried meat product needs smokehouse assistance in mass production.1 lb lean beef or venison (454 g)1 1/2 tsp pickling salt (9.75 g)1/4 tsp Prague Powder #1 (1.4 g) 1/4 tsp allspice (0.60 g)1/2 tsp cardamom (1.4 g) 1/2 tsp cinnamon, ground (1.1 g) 1 1/2 tsp ground black pepper (3.75 g)1 1/2 tsp granulated sugar (7.35 g) 1 tbsp apple cider powder (22.5 g)1 cup apple...
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Privacy statement: Your privacy is very important to Us. Our company promises not to disclose your personal information to any external company with out your explicit permission.