THIS IS THE PROCESS OF MODERN SAUSAGE PRODUCTION IN THE FACTORY | SECRETS OF MAKING THE SAUSAGE

Summary

This video provides an in-depth look into the sausage production process, from the preparation of ingredients to packaging. It explores various sausage types, including traditional and processed varieties like Bologna and Chorizo. The production process involves grinding meat, mixing with spices and ice water, and stuffing into edible collagen casings. After cooking through steaming or smoking, sausages are cooled, cut, and packaged. The video also covers the use of preservatives to extend shelf life and the importance of maintaining quality control throughout the process.

Takeaways

• 😀 Sausage is made from meat mixed with spices and wrapped traditionally in animal intestines or edible collagen material, and sometimes plastic.
• 😀 There are various types of sausages, with differences in size, ingredients, and processing methods. Examples include bologna, chorizo, and kolbasa.
• 😀 The sausage-making process involves workers wearing protective clothing, washing hands, and cleaning shoes before entering the production room.
• 😀 Meat for sausages, typically pork, chicken, or beef, is ground into small pieces by a meat grinder.
• 😀 After grinding, the meat is mixed with salt, spices, and ice water to keep the temperature low and preserve protein quality during mixing.
• 😀 Edible collagen casing is used for sausages to maintain quality and offer health benefits, such as promoting healthy skin and joints.
• 😀 The sausage mixture is automatically pushed through a machine and into casings, with each machine capable of processing up to 25 tons of material daily.
• 😀 After filling, sausages are cooked in a steam box for 45 minutes at 85°C to kill microorganisms and ensure safety.
• 😀 The sausages are cooled for 15 minutes using a blower before being cut and packaged for sale.
• 😀 For kolbasa sausages, meat is categorized into fatty and lean sections before grinding, and the sausages are larger with coarser meat cuts.
• 😀 Kolbasa sausages undergo a smoking process for 6-8 hours at 160°C, imparting flavor from wood smoke, and are then cleaned and packaged under modified atmosphere packaging to extend shelf life.

Q & A

What is sausage made of?

Sausage is made from meat that is mashed and mixed with spices and other ingredients.

What was traditionally used to wrap sausages?

Traditionally, sausages were wrapped using animal intestines.

What is the current material commonly used for sausage wrappers?

Currently, sausages are often wrapped in cow collagen material, which is edible.

What are some common types of sausages mentioned in the script?

Some types of sausages mentioned include Bologna, Chorizo, and Kolbasa.

How is the sausage production process initiated?

The sausage production process begins with workers entering the production room and following hygiene protocols such as wearing protective clothing and washing hands.

What are the primary meats used in sausage production?

The primary meats used in sausage production are pork, chicken, and beef.

What is the role of ice water in the sausage production process?

Ice water is added to keep the temperature of the dough low during mixing, preventing the meat protein from being damaged.

What is the purpose of collagen material in sausage wrapping?

Collagen material is used for the sausage wrapper because it is edible, derived from animal bones and skins, and it is beneficial for maintaining healthy skin, joints, and bones.

How long does the steaming process for sausages take and at what temperature?

The sausages are steamed for 45 minutes at 85°C to kill microorganisms and make them safe for consumption.

What is the smoking process for Kolbasa sausages?

Kolbasa sausages are smoked for 6 to 8 hours at a temperature of around 160°C using wood smoke from Maple and Hickory, which adds flavor and ensures the sausages are fully cooked.