Helper Machinery Group Co., Ltd.
AGROPRODMASHExhibition Date: September 29 – October 2, 2025Industry: Food ExhibitionVenue: Crocus ExpoLocation: Moscow, RussiaFrequency: AnnualHelper Group Booth No.: 15B135 The International Exhibition for Equipment, Technologies, Raw Materials and Ingredients for the Food Processing Industry (AGROPRODMASH) has been held annually since 1996 and this year marks its 30th edition. Organized by Expocentre Moscow, it is the most renowned and influential trade fair for food processing machinery in...
Key Points of the Production and Processing Technology for Low-temperature Meat Products
1. Classification of meat products1) By raw materials: products made from livestock meat, poultry meat, fish, and game.2) By processing techniques: cured products, braised products, smoked and grilled products, dried products, fried products, sausage products, ham products, canned meat products.3) By origin: Chinese-style meat products and Western-style meat products.4) By processing degree: unheated meat products and heated meat products.2. Significance of meat product processing1) To kill...
2025 Xiamen International Meat Industry Exhibition — The 23rd China International Meat Industry Exhibition China International Meat Industry Exhibition (CIMIE) is an international exhibition co-hosted by the International Meat Secretariat (IMS) and the China Meat Association. It is the largest, most professional, and highest-level international event in China’s meat industry. Since its establishment in 2003, the exhibition has been held annually and has been certified by UFI as a top-tier event...
Summary of Application Techniques of Spices in Meat Products
I. Understanding Spices1. Turmeric and mustard can give food a yellow color; red chili peppers and saffron can give oils or other foods a red color; black pepper can give soups a black color, white pepper can give food a white color, and star anise and Sichuan pepper can give food a brown color.2. Adding cardamom to the base of a hot pot can enhance the spicy and fragrant flavor.3. Douchi can add a salty, fresh, and rich flavor to the hot pot soup base.4. Rock sugar can alleviate the spiciness...
As a traditional cooked meat product unique to China, braised and marinated meat products are deeply loved by Chinese people. The traditional processing method of braised and marinated meat products first involves cleaning and trimming the raw meat, followed by pre-cooking. A spice bag composed of various spices is added to the braising liquid for braising.At present, most of the braised and marinated meat products in China are still processed in the traditional way, which has disadvantages...
In the processing technology of sausage, the combined application of chopping and rolling techniques
The sausage is made with fine ingredients and processed through a series of techniques including chopping, tumbling and smoking with fruit wood. It has a unique smoked flavor, a pure taste, a strong garlic aroma, a bright color, a fresh and fragrant taste when eaten, a smooth texture, and a special flavor from the spices. The sausage is mainly made by stuffing the meat into natural pork casings and can be eaten directly or sliced.The sausage is widely accepted by consumers in northern regions...
What exactly is the difference between sauce and brine?
The reason why braised and stewed products are popular all over the country and favored by consumers is inseparable from their own characteristics:First, they have a unique flavor.Under the influence of seasonings and pickling, the products have an attractive color, giving people a psychological enjoyment and stimulating their appetite. During the cooking process of braised and stewed products, the original flavor of the raw materials and the flavor of the braising and stewing sauce (mainly the...
The Application and Usage Methods of Phosphate in Food
Phosphates play a role in meat products in maintaining the water-holding capacity of meat and enhancing its binding force. During the processing of meat, such as freezing, refrigeration, thawing and heating, a certain amount of water is lost, causing the meat to become harder and losing some soluble proteins and other nutrients due to water loss.When phosphates are added to meat, they can improve the water-holding capacity of the meat, allowing it to retain its moisture during processing,...
Optimization of Processing Technology for Beef jerky and Summary and Analysis of Processing Costs
1. Experimental methods1.1 Production process of beef jerkyRaw materials → selection → pretreatment → stirring → pickling → slicing → drying → baking → cooling → slicing → finished product.1.2 Operation pointsRaw material processing: Clean beef fat, cartilage, and debris thoroughly. Mixing and marinating: Mix the beef according to the recipe, mix the processed beef, salt, and starch evenly, stir, and marinate the evenly mixed beef at 0-4 ℃ for 2 hours.Production and drying: Place the marinated...
Smoked Sausage Making Technology
I. Selection and Trimming of Raw MeatSelect edible animal lean meat and internal organs that have passed veterinary hygiene inspection as raw materials, with pork fat being the only permissible fat. Remove bones, tendons, muscle membranes, lymphatic vessels, as well as diseased and damaged parts from the lean meat.II. Low-Temperature CuringCut the selected meat into pieces of a specific size according to processing requirements, and then cure them by adding a prepared mixed salt in proportion....
What are the salt-reduction strategies for grilled sausages?
When formulating a salt-reduction plan for grilled sausages, it is essential to consider aspects such as raw material selection, processing techniques, and seasoning methods while ensuring flavor and quality. Here are specific salt-reduction strategies:1.Optimizing Raw Material SelectionChoosing low-sodium salt: Replace a portion of regular salt with low-sodium salt (typically containing 60%-70% sodium chloride, with the remainder being potassium chloride) to reduce sodium content without...
The Unknown Technologies in Meat Product Processing: A Big Reveal of New Equipment
In recent years, with the advancement of technology, an increasing number of new processing equipment have been introduced into the meat products industry, driving technological innovation and industrial upgrading throughout the sector. These devices stand out in terms of automation, intelligence, precise control, and energy conservation and environmental protection, significantly enhancing the efficiency, hygiene standards, and product quality of meat processing. Specifically, the improvements...
Study on processing technology of western style rouble ham
Western-style smoked ham is a typical low-temperature meat product. Lubu ham is a characteristic delicacy of Russia, which adopts the processing technology of Western-style smoked ham. After its introduction to China, it has gradually attracted the attention and favor of consumers. This paper studies the formula and processing technology of Lubu ham to provide technical references for its industrial production.1. Materials and Methods1.1 Materials and Instruments Fresh pork, compound water...
Production Process Flow of Smoked Meat Products
A typical production process for smoked meat products usually includes most or all of the following process steps: conditioning, drying, smoking, color fixing, pre-cooking, and cooking. In practical applications, there can be many combinations of these six process steps, and specific steps are often added or removed. However, for smoked meat product manufacturers, the basic functions of these process steps should be understood to optimize the production process. 1. ConditioningThe purpose of...
Packaging materials, technical methods, and packaging requirements for meat products
Livestock and poultry meat products are the primary sources from which people obtain animal-based proteins, occupying a significant proportion in people's daily dietary structure. Currently, the livestock and poultry meat products available in the market mainly include fresh meat and various processed cooked meat products. With the increasing living standards and consumption levels of people, the consumption of fresh meat has gradually evolved from traditional hot fresh meat to industrially...
The processing formula and technological process for meat sausage
1.Technological Process: Meat Selection ---- Mincing ---- Mixing the Filling ---- Stuffing ---- Boiling ---- Smoking ---- Finished Product2.Formula (Main Ingredients):Lean pork: 3.4 kgPork fat: 0.6 kgDried starch: 1 kgAppropriate amount of pig small intestine casingsAuxiliary Ingredients:Sesame oil: 80 gRefined salt: 200 g ~ 225 gMonosodium glutamate (MSG): 10 gGreen onions: 80 gFresh ginger: 50 gGround Sichuan peppercorns: 10 g3.Processing Technology(1) Meat Selection: Simply remove the...
Common cleaning methods for meat processing equipment
The cleaning processes in meat processing plants are a crucial component of the food safety management system. Through scientific cleaning and disinfection procedures, it is possible to control pollution sources, enhance production efficiency, and significantly improve the safety and quality of meat products. Strict adherence to cleaning and disinfection standards, combined with the utilization of modern equipment and technologies, not only optimizes production processes but also meets consumer...
Research Progress on Color-Protecting Technologies for Novel Meat Products
In meat product processing, nitrates (such as sodium nitrate and potassium nitrate) and nitrites (such as sodium nitrite and potassium nitrite) are commonly added for color preservation. However, issues such as excessive usage and residue levels of nitrites have long been one of the focal points of global food safety concerns.In order to ensure the edible safety of meat products, aiming at the potential safety problems of nitrite, the current development of new color protection technology...
Sausage is made of fresh pork as the main raw material, supplemented by salt, spices and other condiments, through meat cutting, pickling, sausage, drying, cooking and packaging. Its taste is mellow, the meat is compact, and the color is red and bright, which is deeply loved by consumers. However, with the continuous improvement of consumers' requirements for food quality, the traditional processing technology gradually shows some limitations, especially in the key links such as pickling,...
HELPER Group participates in the Shanghai International Baking Exhibition in China
The Bakery China exhibition is jointly organized by the China Bakery and Confectionery Industry Association and Beijing Bakery Exhibition Service Co., Ltd. The exhibition was founded in 1997 and is an annual industry event that serves the entire baking industry chain, integrating business docking, industry exchange, industry innovation, brand promotion, trend insight, business cooperation, and technical exchange. It is a globally leading and highly influential baking professional trade...
Processing Technology of Harbin Red Sausage
Harbin Red Sausage, transliterated from Russian as "Lidos", is essentially the same concept as "Lidos". Many Harbin locals refer to it as "Lidos Red Sausage", while others prefer the abbreviated term "Ha Red Sausage". "Lidos" originated in Lithuania, a country in Eastern Europe. After the construction of the China-Eastern Railway in 1898, a large number of foreigners flocked to Harbin, bringing meat sausage products to the city.It features strict material selection, exquisite formulas, fine...
Low-sodium strategy for meat products and problem analysis
1, the role of processing technology to reduce sodium meat productsMeat products to reduce salt will have a significant impact on the shelf life of the product, the actual production of low-temperature, dry processing methods to ensure product quality, but the low-temperature method of product storage, transportation put forward higher requirements, and increase the cost of investment; drying method in reducing the water activity of the product when the impact of the output rate and quality...
Introduction to the application of savory flavor in meat products
Meat food here include: meat, meat products and imitation meat products, imitation meat products such as puffed food, spicy delicatessen, imitation food and other meat flavor and meat flavor food.With the continuous improvement of people's consumption level, the consumer concept of meat food consumption has changed dramatically, from the past the pursuit of high-energy meat food transition to the pursuit of meat food sensory characteristics, the pursuit of delicious, safe, convenient and...
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