العربية
Operating Instructions
Standard Batch Size: 100 kg Minced Chicken
Required Ingredients:
• 1 bag (6 kg) Chicken Sausage Seasoning.
• 12 kg chilled water (≤ 5°C).
• 100 kg minced chicken meat (as per factory specifications).
• Suitable sausage casings (natural or artificial, as per specification).
Processing Steps:
Step 1: Brine Preparation:
1. Empty the entire 6 kg bag of seasoning into 12 kg of chilled water (≤ 5°C).
2. Mix thoroughly with an industrial mixer or whisk for 2 minutes until fully dissolved and homogeneous.
Step 2: Mixing:
1. Add the prepared brine directly to 100 kg of minced chicken.
2. Mix using an industrial mixer (Mixer or Bowl Chopper) until a uniform paste is obtained.
3. Optional: Pass the mixture through a fine grinder (3 mm or less) to improve consistency and final texture.
Step 3: Filling and Forming:
1. Stuff the mixture into suitable casings using an industrial filling machine (sausage stuffer).
2. Link or tie sausages according to the required specifications (length, weight, shape).
3. Store the sausages at a low temperature (0–5°C) for a suitable period to allow proper setting (curing/firming).
Technical Tips for Enhanced Product Quality:
It is recommended to pre-chill the chicken meat at -5°C or below for at least 4 hours before mincing. This step improves binding, enhances texture, and reduces fat separation during processing.
Ingredients
- Salt -Spices Mix (Black Pepper - Nutmeg - Cinnamon - Other Seasonings) - Starch - Dried Vegetables - Sugar - Flavor Enhancer Monosodium Glutamate E621 - E451
| Fact | Gram | Percent |
|---|---|---|
| Total Fats | 0.02 g | 3% |
| soduim | 0.08 g | 0.02% |
| Carbohydrate | 4 g | 50% |
| Fiber | 0.24 g | 3% |
| Protein | 0.4 g | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
