Helper Machinery Group Co., Ltd.
Taiwan Roasted Sausage Technology
Taiwan sausage , also known as “Taiwan-style grilled sausage”, referred to as “Taiwan grilled”, is the use of modern Western-style meat processing technology with the production of Chinese traditional flavor of low-temperature meat products, is a pork, chicken, beef as the main raw material, after grinding, marinating, adding auxiliary materials, second mixing, sausage, with or without heat treatment, frozen and preserved, thawed before consumption, with an electric grill grilled meat products....
Curing methods for meat products
The correct choice of curing method plays an important role in the post-processing of the product as well as the quality and molding of the final product.I. Dry curing methodI. Dry curing methodThe so-called dry curing method is the curing agent and meat directly mixed or meat surface coating curing method, or large meat blocks, meat particles for mixing in order to absorb the curing agent method. The advantages of this method are simple operation, less loss of nutrients, and high concentration...
HELPER Group &IFFA - International Trade Fair for the Meat Industry
The 2025 Frankfurt Meat Processing Exhibition (IFFA) in GermanyExhibition time: May 3rd to May 8th, 2025Exhibition location: Ludwig Erhard Anlage 160327 Frankfurt a. M-Frankfurt Exhibition Center, GermanyOrganizer: Frankfurt Exhibition Company, GermanyDuration: Once every three years, exhibition area: 100000 square meters, 60000 attendees, and 1036 exhibitors and brands.The Frankfurt Meat Processing Industry Exhibition IFFA is the world's top exhibition for the meat processing industry, founded...
Smoking technology for meat products
The essence of smoking is the process of absorbing the decomposition products of the wood by the product, therefore, the decomposition products of the wood are the key to determine the effect of smoking. There are many components such as volatile oils, fatty acids, ethanol, etc. known as extractives of wood, which not only accelerate the achievement of the smoking requirements of the products, but also prevent the propagation of microorganisms. Smoking has the following...
Liangzhilong · 2025 13th Prefabricated Food Processing and Packaging Equipment ExhibitionTime: March 28, 2025 March 31Location: Wuhan Living Room China Culture Expo CenterAs another independent brand exhibition created by the Chinese Food E-commerce Festival team for the food and beverage industry, the exhibition focuses on the category of prefabricated food processing and packaging equipment products, focusing on the efficient development of food and beverage prefabrication, digitization,...
FIC China 2025, we showed our new sausage linking system
At the FIC CHina 2025, we showcased our latest generation of high-speed sausage twisting and linking systems. High speed and direct filling, for making high quality sausage products!
Study on the Processing Formula of Beef Salami
Salami is a very famous cured meat sausage (in Italian, "Salame" means salt-cured meat), especially common in various Italian cuisines, but it is not exclusive to Italy, because each European country has its own local salami, and each country and each region has different types. Salami is essentially a kind of fermented and air-dried meat sausage with a unique flavor. It is made by fermentation and air-drying without any cooking process. If you are a meat eater, salami will definitely be your...
The processing process of square ham and marinated sausage
I. Processing technology of square ham 1. Process flow Raw material selection → bone removal and trimming → brine injection → marinating and rolling → filling and molding → steaming → cooling → packaging and storage 2. Key points of operation (1) Raw material selection Use pig hind legs and deacidify at 2-5℃ for 24h. Do not use leg meat from breeding pigs, yellow fat pigs, twice frozen meat and poor quality (such as PSE meat and DFD meat). (2) After bone...
THE 10th EDITION GULFOOD MANUFACTURING EXPO
Welcome to THE 10th EDITION GULFOOD MANUFACTURING EXPO. Helper food machinery is waiting for you! The booth number is G9-26.
The 27th China International Fisheries ＆ Seafood Expo
Welcome to the 27th China International Fisheries ＆ Seafood Expo. Helper is waiting for you! The booth number is A3-0601.
The role of soy protein, carrageenan and starch in meat processing
In order to make the meat products have better quality, in addition to selecting good meat raw materials, meat product auxiliary materials such as soy protein, starch, carrageenan, etc. are often added during production. These auxiliary materials are of great significance to improving the structure, texture, yield and other functions of meat products. In addition to the above characteristics, they can also reduce the cost of production links. 01 Soy protein Soy protein is a complete protein...
Meat preservation technology, introduction to traditional and modern preservation technology!
New preservation technologies are developing rapidly, although many traditional meat preservation technologies are still in use. Modern meat preservation technologies include preservatives, vacuum packaging, modified atmosphere preservation technology and radiation preservation technology. 01 Preservatives Food additives related to preservation in meat products are divided into 4 categories: preservatives, antioxidants, colorants and quality improvers. Preservatives are further divided into...
Study on the Optimization of the Formula of Low-fat Smoked and Boiled Sausage
Chicken sausage was used as the research object, and chicken breast meat was used as the main raw material. Fat meat and chicken skin in the conventional formula were eliminated, and the formula was optimized to reduce the fat content of the product to below 3%, aiming to provide formula guidance for the preparation of low-fat and healthy smoked sausages. 1 Materials and methods 1.1 Materials Chicken breast meat, inulin, konjac gum, phosphate, soy protein isolate, culture medium for microbial...
PETZOO EURASIA - 10th International Pet, Products, Materials and Accessories Suppliers Fair
Welcome to visit the PETZOO EURASIA. Helper Food Machinery is waiting for you. The booth number is 3G-08.
Study on the Acid Removal and Quick Freezing Technology of Beef
Than pork, beef is rich in protein, its amino acid composition is closer to the human body needs, can improve the body's disease-resistant ability and is especially suitable for people who are growing and developing and recuperating after surgery or illness in replenishing blood loss and repairing tissue. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "pride in meat". 1. Acidification process of beef After the animal...
Mechanism, process parameters and precautions of chopping and mixing
In principle, the transportation, storage and sales of low-temperature meat products are required to be carried out under low temperature (0-4°C) conditions. Common bacon, ham, low-temperature emulsified sausages, hot dog sausage products, etc. are all low-temperature meat products. During the processing of low-temperature meat products, the protein is moderately denatured, the meat is firm, elastic, chewy, tender, crisp, soft, and juicy, and the original nutrition and inherent flavor are...
The 22nd China International Meat Industry Exhibition
Welcome to the 22nd China International Meat Industry Exhibition. Helper Machinery is waiting for you!
The 21st anniversary of Helper Group
Since 1986, we’ve been a driving force in China’s food equipment scene, specializing in innovative machines for meat and pasta processing. Our solutions cover sausage, meat products, pet food, bakery, noodles, dairy, confectionery, and more. We’re more than manufacturers; we’re solution providers. With a seasoned team and industry experience, we tailor comprehensive solutions to meet unique needs. Our commitment to quality is reflected in our certifications:...
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....
Helper Machinery is waiting for you in PET FAIR ASIA. The booth number is N6R31.
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,...
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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.