Why is the vacuum system so important for sausage processing?

When you cut the sausage and find that there are many pores in the sausage cut surface, you may have overlooked the use of vacuum during sausage processing.

There are many air holes in the cut surface, which not only affects the elasticity and appearance, but also the color around the pores is yellowish and gray. This situation is caused by the air in the sausage filling. Oxygen in the air causes oxidative discoloration of nitric oxide myoglobin. Therefore, it is best to use a vacuum mixer and a vacuum sausage filler for sausage making.

While using a vacuum sausage filling machine, it is generally necessary to turn on the vacuum pump first to make the machine reach the specified vacuum degree and then turn it on. The filling material should be firmer when filling, otherwise the meat material will sink after it is hung, baked, etc., and the upper part of sausage will be empty.

If you use a pneumatic piston-type sausage filling machine, be sure to pack the meat tightly and leave as little space as possible to avoid voids and stomata during sausage filling.