Classification of sausage filling machine:
1. Hydraulic enema machine
The hydraulic pump station is used as a power source to promote the work of the hydraulic cylinder. It uses a screw propeller to operate and is driven by a piston type. After adjusting the working pressure, the hydraulic cylinder makes the material in the cylinder produce pressure and squeezes out the material. Hydraulic enema machine is a common equipment for meat products or rice sausage products. Can fill all kinds of sausages, sausages, rice sausages, etc.
Hydraulic Electric Sausage Filling Machine
Complete the filling process under vacuum, effectively prevent fat oxidation, avoid proteolysis, reduce bacterial survival, effectively guarantee the shelf life of the product and the product's bright color and pure taste. It is a product in domestic and foreign filling machinery.
Pneumatic enema machine is a machine that uses a cylinder to drive the piston to reciprocate up and down (suction) in a quantitative cylinder to complete the filling. Suitable for filling a variety of intestines, ham and canned products, suitable for small and medium meat processing enterprises.
4. Manual enema
How to solve the problem of bag expansion and air leakage after sausages are placed in vacuum bags?
People in the industry know that the problem lies in the disinfection process. Insufficient disinfection time, substandard temperature, and uneven temperature can easily lead to microbial residue and breeding. So the microorganisms can decompose the organic matter of food and produce gas such as hydrogen sulfide and carbon dioxide. With the gas in the vacuum bag, the problem of bag expansion will also occur.
1. Check the high temperature disinfection time and temperature. The disinfection time is not enough, the temperature does not reach the standard, and the temperature is uneven, and it is easy for microorganisms to remain and breed. Therefore, microorganisms can decompose the organic matter of food, and produce gas such as hydrogen sulfide and carbon dioxide. If there is gas in the vacuum bag, the problem of bag expansion will occur. Most of the bagging problems in the food industry now have nothing to do with the sterilization temperature.
2. It can be disinfected in time after vacuum sealing. _ The product is sterilized in time after vacuum sealing to facilitate the smooth flow of products. Strictly follow the operating procedures of the sterilization process, improve the operator's control, maintenance, and quality inspection skills to avoid secondary pollution of the finished product.
3. Regularly check the operation performance of the disinfection machine. Disinfectors that have problems with their functions should be discarded and not used, or the reasons should be checked and corrected strictly. Therefore, before processing and production, check whether the temperature meets the standard and check the thermometer frequently.
4. Control the disinfection process time, improve the quality of staff, do not artificially shorten the disinfection time in order to improve work efficiency.