Sausage Production Line

It grinds raw meat into minced meat or into different sizes of meat pellets without damaging muscle fiber tissue, ensuring the quality of meat.

Used to chop meat and auxiliary materials into filling or puree, and can also mix meat, auxiliary materials, ice flakes, and water into a uniform emulsion.

Fully marinate the seasonings and meat ingredients, stir evenly, and make the meat tender and soft, improving the yield.

Automatically fills the prepared meat filling into the casing to make sausages, suitable for various casings, with high production efficiency. There are several sausage filling machines based on different principles such as pneumatic, hydraulic, vacuum, etc.

Used to quantitatively segment and tie filled sausages, and the length of each segment can be adjusted according to the process requirements. Only sausage is direct filled (without kink when filling) needs this step.

This equipment integrates steaming, drying, smoking, and coloring, giving sausages a unique smoking flavor and color. Different smoking materials can be used according to the sausage process, and corresponding processing temperatures and times can be set.

After smoking and steaming, sausages are cut into single sausages, which is convenient for subsequent packaging.

Vacuum packaging of processed sausages to extend shelf life, facilitate storage, transportation, and sales.