Why do frozen sausages dry their hair? Xiaobian will give you an answer. Garford
1. Cause analysis
(1) Raw meat
The raw meat has dried and lost water during the cryopreservation process, the tissue cell structure of the meat has been destroyed, and the sausage made of the raw meat will have a phenomenon of dry hair residue. Garford
(2) Ingredients
The starch, water and grease in the sausage ingredients are not added properly. Scientifically proportioned sausage ingredients can not only provide sausage flavor, but also reduce the formation of ice crystals during the quick-freezing process and the loss of moisture during freezing, avoiding changes in meat texture and freeze-drying.
(3) Packaging materials
The gas barrier of the packaging material affects the rate of water loss during the cryopreservation of the sausage, thereby affecting the taste of the sausage. Garford
(4) Craftsmanship
Grinding meat: The speed of the meat grinder blades affects the cutting of meat. If the blade of the meat grinder is blunt, it will destroy the tissue structure of the meat, thus affecting the taste of the sausage.
Insufficient stirring: If the stirring is insufficient, it will cause the ingredients to dissolve incompletely, which will directly affect the uniformity of the ingredients in the meat, and cause the local sausage to dry out the hair residue due to the uneven distribution of functional ingredients. The stirring process is the process of salt-soluble protein precipitation and joining together, which will increase the taste of the sausage Q bomb.
Quick-freezing: The quick-freezing temperature affects the formation of ice crystals. The larger the ice crystals, the greater the damage to the sausage tissue, which affects the taste of the sausage. Garford
2. Solution
Select the appropriate raw meat, raw meat before freezing with a water retention agent, such as TF101, to prevent excessive water loss during thawing.
Choose the sausage ingredients produced by regular manufacturers to reduce the amount of starch or increase the amount of water and grease.
Use the right packaging material.
(4) Process
When grinding meat, make sure that the blade of the meat grinder is sharp; when stirring, it is necessary to be moderate, stir evenly, so that the ingredients are fully dissolved; when freezing, it is necessary to grasp the precise temperature of freezing. Garford
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