Sausage Meat Products Chopping and mixing technology

Chopping and mixing is a meat processing process in which cutting and mixing are carried out simultaneously. It is one of the key technologies in the production of meat stuffing products.  Various materials in the meat stuffing can be fully chopped and evenly mixed through the chopping and mixing process, the muscle structure is damaged during chopping and mixing, muscle protein is dissolved out and fully and evenly mixed with fat, the water and oil retention properties of the meat stuffing are greatly enhanced, the viscosity and the elasticity are increased, and the product yield is improved and the product texture is improved.  Chopping and mixing, as a floating process of minced meat, is very important in the processing of low-temperature meat products.  However, a large amount of air is mixed in the chopping process, which is easy to cause oxidation of the product and affect the product structure. Meanwhile, high-speed shearing causes the temperature of meat stuffing to rise rapidly. Improper control can easily cause denaturation of muscle protein, thus affecting the water and oil retention properties of the product.  The traditional chopping is prone to bubble phenomenon, which is its important performance.  In recent years, the newly emerged vacuum chopping and mixing technology and equipment have effectively solved the problems of the traditional chopping and mixing machine. Combined with the temperature control in the chopping and mixing workshop, the quality of products has been significantly improved.  Since the introduction of ham sausage production line in China in the 1990s, chopping and mixing technology has been widely used.  However, China has not conducted in-depth research on basic process issues such as reasonable speed, time, charging procedure, chopping degree, etc. C Up to now, there are great differences in chopping process parameters and product quality used by meat enterprises in China.  Solving the scientific problem of chopping and mixing and optimizing the chopping and mixing process will be important research contents for meat science and technology workers in China.