Unicell Fiber for sausage

Manufacturing process:

1. Grinding meat:
   Learn pork with fat (80/20) to obtain particles 8mm diameter
   Learn pork with fat (50/50) to obtain particles 4mm diameter
2. Adding of iced water, curing salt, seasonings and combi mix
3. Mixing for about 5 minutes
4. Adding of fiber at the end of mixing process, to bind spare water and dry the mass
5. Filling of natural casing
6. Resting for 1-2 hours until required color is obtained
7. Drying at 55°C for 15-20 minutes
8. Smoking at 55°C to obtain a light gold color
9. Steaming at 78°C down to 72°C
10. Cooling with jet of water
11. Packaging

Advantages of using Unicell fibers:

• Improved texture
• Improved yield
• Improved fat absorption
• Limited losses and stabilized shape after frying/grilling/boiling
• Reduced production cost

Recommended fibers: BF/OF/PF/WF 200, BF/OF/PF/WF 500

Potential clients:

• meat processing plants

Aboved tests were conducted in laboratory conditions and for an extensive undertaking may be treated as guidelines only.
For industrial requirements, individual parameters of production have to be approved.