Sausage Drying Process

Sichuan Western Flag Drying Equipment Co., Ltd

Sausage is a kind of food that makes use of very old food production and meat preservation techniques, where meat is ground into strips, mixed with accessories, and poured into an enteric casing that is fermented and matured to dryness. Sausages are made from pig or sheep casings filled with seasoned meat and dried.

Evolution of sausage drying methods

1. The traditional way--natural drying. The sausages are hung in the ventilation for air drying, but it is greatly affected by the weather; in addition, it will attract flies, insects and ants in the process of drying, which is unhygienic and easy to mould and rot and deteriorate.

2. Coal-fired drying. With this method of drying preserved meat, there're many shortcomings: the product is contaminated by coal ash, soot, long drying cycle, energy consumption, drying process of temperature, humidity is not good to control the quality of preserved sausage is not stable.

3. Heat pump drying. Nowadays, many salami manufacturers are using hot air sausage drying equipment, drying out the sausage clean and hygienic, and shorten the production cycle, and, drying process is simple, unique flavour, stable quality, longer storage period.

How to choose suitable sausage dryers?

The quality of sausage is not only related to the ingredient process, but also more critical is the drying and dehumidifying process, the sausage dryer can intelligently adjust the drying process, adjusting the drying parameters suitable for different sausages.

WesternFlag dryer circulating drying system, at the same time dehumidification and warming, to achieve the effect of rapid drying products, reduce the consumption of electricity. It is not affected by external climatic conditions and runs smoothly all year round.

WesternFlag’s sausage drying room, fully automated operation, simple and convenient, drying cases covering all over the country, to meet the drying needs of all walks of life, reliable quality, technology assurance, service guarantee.

Sausage Drying Steps

1. Drying sausage preheating stage: lasted 5 to 6 hours, within two hours after the material is loaded into the drying room, the temperature quickly rises to 60 to 65 degrees, without dehumidification. This process is mainly to play a fermentation process, control meat does not change colour and taste. After the preheating time, adjust the temperature to 45 to 50 degrees, humidity control within the range of 50% to 55%.

2. Deceleration stage of drying sausage The control of the colouring period and contraction and shaping period, the temperature is controlled at 52 to 54 degrees, the humidity is controlled at about 45%, the time is 3 to 4 hours, the sausage gradually from light red to bright red, the sausage begins to contract, this time must pay attention to the emergence of the hard shells, you can alternate between hot and cold, the effect is good

3. Sausage drying rapid drying stage This stage of the main constraints is the temperature in order to strengthen the drying speed temperature to rise to 60 to 62 degrees, drying time control in 10 to 12 hours, relative humidity control in 38% or so, sausage final drying humidity control in the 17% below.

4. After the above stages of the drying equipment indicators of debugging control, drying out the sausage colour glossy, natural red, fat snow white, striped uniformity, wax coating tightly, compact structure, bending elasticity, meat aroma.

Note: The drying process is affected by the regional altitude and humidity, and needs to be adapted to local conditions, only for reference.