Innovative sausage drying technology helps improve quality and create a more efficient production mode

With the continuous development of food processing technology, the production process of traditional sausage is also gradually innovated. Recently, Sinton launched a new sausage drying box technology, through the precise temperature and humidity control and scientific drying process, the drying effect of sausage is greatly improved, and the quality is more stable. This innovative technology not only improves the color and taste of sausage, but also effectively improves the production efficiency and reduces the dependence on the weather.

According to the technical introduction, the drying process of sausage is divided into three main stages, each stage involves precise temperature and humidity regulation to ensure that each sausage can be dried under the best conditions.

1. Preheat treatment
The first step in the drying process is the preheating stage, which takes 5 to 6 hours, with the temperature rapidly rising to 60-65 degrees Celsius within the first two hours, without adjusting the humidity. This stage mainly plays the role of fermentation, effectively controlling the color and taste of sausage, so that it maintains the original freshness and flavor. Experts stressed that at this stage, the temperature can not exceed 65 degrees, otherwise the sausage may appear dripping oil phenomenon, and even lead to quality problems.

2. The setting stage
After entering the setting stage, the temperature needs to be controlled at 52 to 54 degrees, the humidity is maintained at about 45%, and the duration is 3 to 4 hours. At this time, the color of the sausage gradually changed from light red to bright red, and the casing began to shrink, forming a natural shape and texture. In order to further ensure the tightness and elasticity of the sausage skin, the drying box adopts the technology of alternating hot and cold to achieve the best results.

3. Intensify drying
In the final intensive drying stage, the temperature is raised to 60-62 degrees, the humidity is controlled at about 38%, the drying time is 10 to 12 hours, the humidity of the sausage will be reduced to less than 17%, to achieve the ideal drying effect. Through this stage of fine control, the sausage color is bright, the fat is snowy white, the stripe is uniform, the casing is tight, the bending is flexible, and the taste is more delicate.

Quality improvement and yield increase
After these fine stages of adjustment, the baked sausage is smooth in color, uniform in meat quality and tangy in aroma, which not only improves the quality of sausage, but also significantly improves the yield. Since this technology is no longer affected by the weather, companies can achieve more stable and efficient operations during the production process. The launch of this innovative technology marks an important step in the intelligent and precise management of the food processing industry. In the future, with the popularization and application of the technology, it is expected to further promote the upgrading of the sausage industry, help more production enterprises to improve product quality, reduce costs, and meet the growing consumer demand of the market.

About the company
Sinton Group is committed to the research and development and innovation of food processing equipment, and always keeps pace with the development of industry technology. With a professional technical team and rich industry experience, we have achieved remarkable achievements in the field of production equipment for sausage and other meat products, and provide leading solutions to customers around the world.