How to Use Meat Grinder Machine During Sausage Processing

1.Introduction: Ground meat refers to the use of a meat grinder to chop meat or fat(frozen or fresh) for processing purposes. The ground meat operation directly determines the quality of the finished product.

2.how to choose a good meat grinder?

It’s best to use a three-stage meat grinder, which means there are 3 knives( pre-cut knife, cross knife and hole cutter), as below picture.

3.Preparation before ground meat

3-1.Inspection of meat grinder: Pay attention to check if the three knife blade edges are match,or it will cause the interspersing of meat tissue film and connective tissue around the blade. It will highly affect the cutting effect, destroy the meat tissue cells, weaken the package and force of adding fat, then lead to poor adhesion and affect the quality of the final product.

3-2.Cleaning of meat grinder: After the inspection is completed, enter the cleaning operation, operate according to the operation specifications, and pay attention to cooling before use.

3-3.Preparation of raw material:Cut raw meat and fat into small pieces(smaller than 100mm). The best is frozen meat and fat to -5℃-10℃.

4.Operation of Meat Grinder

4-1. Knife adjustment:According to the process design requirements of the product, choose the appropriate hole cutter, and at the same time, tighten the nut tightly (find the fit edge coincidence between three 3 blades). If it’s too tight, the grinding makes meat warm and grow fast. If it’s too loose, the fascia tends to get entangled in the blade, which affects the granularity of the ground meat.

4-2. Attention during processing: Ad the suitable meat volume, Prevent meat from turning in hopper for a long time. Because it will cause the temperature to rise and ultimately affect the knotting strength of the meat. The addition of fat should be small to prevent the temperature from rising, resulting in the melting of fat and affecting the quality of products.

4-3.Safety protection: You should be pay attention for hand protection during meat grinding operation, especially when handling small machinery, please use the stick to feed meat.

4-4. Cleaning: After a days production, please clean machine at time, to avoid the bacterial propagation. Using 45℃ hot water to remove oil, and then rinse with hot water of 80℃ to disinfect and sterilize.

Our meat grinder Adopts Swiss-ABB water-proof button, which could protect the machine electric parts not only during production but also the cleaning.