Cooked Sausage

 
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
3. Technology  Emulsion technology  Filling - stuffing  Pasteurising  Cooling  Storage
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],Before starting the emulsion process, standardizing of the materials to be used is of utmost importance!!!
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
4°C Start chopping process in slow gear with raw materials used according to the recipe, lean meat, phosphate… Approx. 0°C After mixing add about 60% of ice and salt 4°C 4°C Approx. 12°C Spices are added Rest of the ice is added Fat material is added Finishing chopping after approx. 5 turns on slow gear          
4°C Approx. 0°C After mixing add about 60% of ice and salt Spices are added 4°C 0°C to 2°C Take the ‘lean mass’ out of the cutter and place fat into cutter Approx. 8°C Chop the well chilled fat material finely & then gradually mix the ‘lean mass’ with the ‘fat mass’ Approx.12°C Finishing chopping after approx. 5 turns on slow gear Start chopping process in slow gear with raw materials used according to the recipe, lean meat, phosphate…           
Comminute the lean meat, fat, ice, salt, additives… in one step Approx. 12°C Finishing chopping after approx. 5 turns on slow gear 
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
1 von 30

Recomendados

Bowl Cutter Operation von
Bowl Cutter OperationBowl Cutter Operation
Bowl Cutter Operationmarkwolczko
1.8K views15 Folien
PROCESSING OF SAUSAGES von
PROCESSING OF SAUSAGESPROCESSING OF SAUSAGES
PROCESSING OF SAUSAGESKRATIKA SINGHAM
2.3K views29 Folien
Meat Processing & Preservation von
Meat Processing & PreservationMeat Processing & Preservation
Meat Processing & PreservationMahmudul Hasan
17.3K views74 Folien
Meat ageing von
Meat ageingMeat ageing
Meat ageingSnehalKhandekar1
750 views16 Folien
Curing Meats von
Curing MeatsCuring Meats
Curing MeatsFauquier Horticulture
5.7K views5 Folien

Más contenido relacionado

Was ist angesagt?

Curing and Smoking von
Curing and SmokingCuring and Smoking
Curing and SmokingBavaneethan Yokananth
19K views36 Folien
vacuum frying technology von
vacuum frying technologyvacuum frying technology
vacuum frying technologyShikhangi Singh
807 views28 Folien
Meat Fabrication von
Meat FabricationMeat Fabrication
Meat FabricationKarl Obispo
13.9K views46 Folien
Fritura al vacio - José Torres von
Fritura al vacio - José TorresFritura al vacio - José Torres
Fritura al vacio - José TorresFood Chemistry and Engineering
313 views18 Folien
Cooking Methods for Different Meat Cuts von
Cooking Methods for Different Meat CutsCooking Methods for Different Meat Cuts
Cooking Methods for Different Meat CutsAnshika Saxena
5.9K views35 Folien
Meat preservation von
Meat preservationMeat preservation
Meat preservationLiton Chandra Barman
37.5K views25 Folien

Was ist angesagt?(20)

Meat Fabrication von Karl Obispo
Meat FabricationMeat Fabrication
Meat Fabrication
Karl Obispo13.9K views
Cooking Methods for Different Meat Cuts von Anshika Saxena
Cooking Methods for Different Meat CutsCooking Methods for Different Meat Cuts
Cooking Methods for Different Meat Cuts
Anshika Saxena5.9K views
Methods of cooking meat and offal von Larissafaith32
Methods of cooking meat and offalMethods of cooking meat and offal
Methods of cooking meat and offal
Larissafaith32726 views
Preservation of meat and its method von vikramgodara5
Preservation of meat  and its methodPreservation of meat  and its method
Preservation of meat and its method
vikramgodara52.4K views
Cook meat cuts von Rhon Rhonz
Cook meat cutsCook meat cuts
Cook meat cuts
Rhon Rhonz15.7K views
Vacuum Frying - Concept Note- DuBaf India von Prakash Dube
Vacuum Frying - Concept Note- DuBaf IndiaVacuum Frying - Concept Note- DuBaf India
Vacuum Frying - Concept Note- DuBaf India
Prakash Dube2.1K views
Moist heat cooking method von Jovi Barreras
Moist heat cooking methodMoist heat cooking method
Moist heat cooking method
Jovi Barreras16.9K views
Meat & Poultry PowerPoint von emurfield
Meat & Poultry PowerPointMeat & Poultry PowerPoint
Meat & Poultry PowerPoint
emurfield35.4K views
Common frauds in the sale of livestock products von Vivek Joshi
Common frauds in the sale of livestock productsCommon frauds in the sale of livestock products
Common frauds in the sale of livestock products
Vivek Joshi639 views
Introduction to channa & paneer kirtiG von KIRTIGAUTAM11
Introduction to channa & paneer kirtiGIntroduction to channa & paneer kirtiG
Introduction to channa & paneer kirtiG
KIRTIGAUTAM111.9K views
Welcome to Codex-ing™ Biotech Ingredients for Cheese & Yogurt von Erik Kai
Welcome to Codex-ing™ Biotech Ingredients for Cheese & YogurtWelcome to Codex-ing™ Biotech Ingredients for Cheese & Yogurt
Welcome to Codex-ing™ Biotech Ingredients for Cheese & Yogurt
Erik Kai481 views

Destacado

Salami, Sausage, Bacon, Fish protein concentrate von
Salami, Sausage, Bacon, Fish protein concentrateSalami, Sausage, Bacon, Fish protein concentrate
Salami, Sausage, Bacon, Fish protein concentratePreethi Sivagnanam
3.1K views44 Folien
Sausages von
SausagesSausages
SausagesParminder Mitter
10.4K views16 Folien
Sausages von
SausagesSausages
SausagesParminder Mitter
2.7K views16 Folien
Chapter 14 sausages von
Chapter 14 sausagesChapter 14 sausages
Chapter 14 sausagesDr. Sunil Kumar
14K views12 Folien
Synthetic sausage casings von
Synthetic sausage casingsSynthetic sausage casings
Synthetic sausage casingsTed Brink
4.6K views26 Folien
Meat Processing von
Meat ProcessingMeat Processing
Meat ProcessingKarl Obispo
46.2K views85 Folien

Destacado(19)

Salami, Sausage, Bacon, Fish protein concentrate von Preethi Sivagnanam
Salami, Sausage, Bacon, Fish protein concentrateSalami, Sausage, Bacon, Fish protein concentrate
Salami, Sausage, Bacon, Fish protein concentrate
Preethi Sivagnanam3.1K views
Synthetic sausage casings von Ted Brink
Synthetic sausage casingsSynthetic sausage casings
Synthetic sausage casings
Ted Brink4.6K views
Meat Processing von Karl Obispo
Meat ProcessingMeat Processing
Meat Processing
Karl Obispo46.2K views
Chapter 15 galantine, ballotine, roulade and parfait von Dr. Sunil Kumar
Chapter 15 galantine, ballotine, roulade and parfaitChapter 15 galantine, ballotine, roulade and parfait
Chapter 15 galantine, ballotine, roulade and parfait
Dr. Sunil Kumar12.9K views
Fish and meat processing von Karthik SK
Fish and meat processingFish and meat processing
Fish and meat processing
Karthik SK14.4K views
Introduction to Meat Cookery von Lynette Alcaide
Introduction to Meat CookeryIntroduction to Meat Cookery
Introduction to Meat Cookery
Lynette Alcaide15.3K views
Meat & meat cookery von Bean Malicse
Meat & meat cookeryMeat & meat cookery
Meat & meat cookery
Bean Malicse96.9K views
Meat & Poultry PowerPoint von emurfield
Meat & Poultry PowerPointMeat & Poultry PowerPoint
Meat & Poultry PowerPoint
emurfield42.6K views

Similar a Cooked Sausage

Chapter 16 marinades, cures and brines von
Chapter 16 marinades, cures and brinesChapter 16 marinades, cures and brines
Chapter 16 marinades, cures and brinesRohit Mohan
704 views7 Folien
Chapter 19 marinades, cures and brines von
Chapter 19 marinades, cures and brinesChapter 19 marinades, cures and brines
Chapter 19 marinades, cures and brinesDr. Sunil Kumar
9K views7 Folien
Value added products of fishes von
Value added products of fishesValue added products of fishes
Value added products of fishesBiren Daftary
14.6K views4 Folien
Fermented sausages .pptx von
Fermented sausages .pptxFermented sausages .pptx
Fermented sausages .pptxrahulkumar509502
1.1K views33 Folien
The storage, preservation & further processing of meat 2010 von
The storage, preservation & further processing of meat 2010The storage, preservation & further processing of meat 2010
The storage, preservation & further processing of meat 2010abiyotnegu
134 views59 Folien
Mayonnaise von
MayonnaiseMayonnaise
MayonnaiseCristelle Jasmine Itchon
2.5K views8 Folien

Similar a Cooked Sausage(20)

Chapter 16 marinades, cures and brines von Rohit Mohan
Chapter 16 marinades, cures and brinesChapter 16 marinades, cures and brines
Chapter 16 marinades, cures and brines
Rohit Mohan704 views
Chapter 19 marinades, cures and brines von Dr. Sunil Kumar
Chapter 19 marinades, cures and brinesChapter 19 marinades, cures and brines
Chapter 19 marinades, cures and brines
Dr. Sunil Kumar9K views
Value added products of fishes von Biren Daftary
Value added products of fishesValue added products of fishes
Value added products of fishes
Biren Daftary14.6K views
The storage, preservation & further processing of meat 2010 von abiyotnegu
The storage, preservation & further processing of meat 2010The storage, preservation & further processing of meat 2010
The storage, preservation & further processing of meat 2010
abiyotnegu134 views
How to upgrade sensory potential of salmon by-product hydrolysates used as hi... von Jean-Pascal Bergé
How to upgrade sensory potential of salmon by-product hydrolysates used as hi...How to upgrade sensory potential of salmon by-product hydrolysates used as hi...
How to upgrade sensory potential of salmon by-product hydrolysates used as hi...
Jean-Pascal Bergé1.3K views
Meat balls final von Ammar Babar
Meat balls finalMeat balls final
Meat balls final
Ammar Babar8.8K views
Afs Nutritional Information Individual Product Sheets 07 2008 V1b von guestf42e9e5
Afs Nutritional Information Individual Product Sheets  07 2008 V1bAfs Nutritional Information Individual Product Sheets  07 2008 V1b
Afs Nutritional Information Individual Product Sheets 07 2008 V1b
guestf42e9e5385 views
Fish fermentation products.pptx von MurabiyaUdit
Fish fermentation products.pptxFish fermentation products.pptx
Fish fermentation products.pptx
MurabiyaUdit217 views
Basic cooking principles von zzzo
Basic cooking principlesBasic cooking principles
Basic cooking principles
zzzo705 views
Hacking Food - BSides Augusta 2017 von chrissanders88
Hacking Food - BSides Augusta 2017Hacking Food - BSides Augusta 2017
Hacking Food - BSides Augusta 2017
chrissanders88714 views
food_processing-1.ppt von GokulC37
food_processing-1.pptfood_processing-1.ppt
food_processing-1.ppt
GokulC3739 views

Cooked Sausage

  • 1.  
  • 2.
  • 3.
  • 4. 3. Technology  Emulsion technology  Filling - stuffing  Pasteurising  Cooling  Storage
  • 5.
  • 6.
  • 7.
  • 8.
  • 9.
  • 10.
  • 11.
  • 12.
  • 13.
  • 14.
  • 15.
  • 16.
  • 17.
  • 18. 4°C Start chopping process in slow gear with raw materials used according to the recipe, lean meat, phosphate… Approx. 0°C After mixing add about 60% of ice and salt 4°C 4°C Approx. 12°C Spices are added Rest of the ice is added Fat material is added Finishing chopping after approx. 5 turns on slow gear          
  • 19. 4°C Approx. 0°C After mixing add about 60% of ice and salt Spices are added 4°C 0°C to 2°C Take the ‘lean mass’ out of the cutter and place fat into cutter Approx. 8°C Chop the well chilled fat material finely & then gradually mix the ‘lean mass’ with the ‘fat mass’ Approx.12°C Finishing chopping after approx. 5 turns on slow gear Start chopping process in slow gear with raw materials used according to the recipe, lean meat, phosphate…           
  • 20. Comminute the lean meat, fat, ice, salt, additives… in one step Approx. 12°C Finishing chopping after approx. 5 turns on slow gear 
  • 21.
  • 22.
  • 23.
  • 24.
  • 25.
  • 26.
  • 27.
  • 28.
  • 29.
  • 30.