New vertical high-efficiency manual enema machine

Product Introduction:

The new vertical high-efficiency enema machine does not require dedicated power or electricity. It uses manual rotation of the handle, pushes the piston through mechanical gears, and then squeezes the meat into the intestine to complete the infusion of intestinal products. This machine is easy to operate, finely crafted, and the entire machine isAll stainless steel; Two speed design, 4 different sizes of enema funnels (molds)Make it more convenient to use; The central pillar has undergone high heat treatment, resulting in higher hardness and wear resistance, and a longer service life. The vertical sausage filling machine is a great helper for filling sausages at home and a capable assistant for making delicious sausages in restaurants.

Main technical parameters:

Model (bucket capacity):3L；

Material bucket:F140×200mm；

Appearance:300×340×570mm；

Weight:11kg；

Model (bucket capacity):6L；

Material bucket:F140×320mm；

Appearance:300×340×690mm；

Weight:11kg；

Model (bucket capacity):9L；

Material bucket:F140×460mm；

Appearance:300×340×830mm；

Weight:11kg；

Product Features:

1The vertical new mechanical gear system can quickly remove the piston and easily refill it, with simple operation,

2Convenient to adjust the transmission device of two levels (fast and slow) (ordinary screw enema machine only has one speed), randomly attached4Different sizes of enema funnels (with diameters of16/22/32/38mm）Efficient and convenient.

3The whole machine is made of all stainless steel and strictly meets the requirementsGMPFood hygiene standards. Easy to clean and finely crafted,

4Suitable for making various sausages, red sausages, sausages, and paste like substances.

The production process of sausages (for reference)

sausage(sausage)Fragrant belly refers to fresh food(freeze)Meat products made by chopping or shredding pork, adding auxiliary materials and pouring it into processed casings or bladder, and then drying or baking it are usually made in colder weather (such as winter or around the Spring Festival). They are commonly called sausages and have the characteristic of longer storage time.

1、 The production process of sausage

Preparation of casing - marinating - potting - tying - venting - rinsing - sun exposure or baking - preservation

1. Preparation of casing:Remove the contents from the small intestine of a pig or sheep, clean it thoroughly, and immerse it in water20～30℃In the clear water12Hour, use a scraper(bamboo strip)Scrape off the mucosa, serosa, and muscle layer, leaving only a milky white, translucent, and elastic submucosal layer(I.e. intestine casing)The requirement is to apply even force, scrape it clean, and not scratch it.

2. MarinatingWash, air dry, boneless, skinless, and tendon free pork, separate fat and lean meat, cut the meat into small standing cubes, and0.8～1A cubic centimeter is appropriate. Then add a certain proportion of mixed ingredients according to the amount of meat, and add water5Kg, thoroughly mix and place2～4Hour.

3Pouring:Tie one end of the casing with a knot and place the other end over the wide mouthed opening. Pour the marinated meat into the casing(You can also use a meat mixer to remove the sieve plate and stirrer, and install a funnel instead of an enema machine)It is required to be tightly and evenly packed, squeezed tightly by hand, and not too loose or too full. If it is too loose, there will be more air left, which is prone to decay. If it is too full, the casing is prone to rupture.
4. Tie:every25～30Centimeters, can be ligated with thin threads to make the wet intestine after enema have many segments. Pair each section with a thin hemp rope in the middle for easy lifting and hanging.
5. Exhaust:After ligation of the wet intestine, use a fine needle every1～2Puncture a small hole in centimeters to expel air from the intestine and facilitate the evaporation of moisture.
6. Rinse:Rinse the wet sausage once in warm water to remove surface dirt, then hang it on a bamboo pole for sun drying or baking.
7. Sun exposure or baking:Rinse the wet intestines and expose them to sunlight for a burst(Or use a drying room to dry)2～3Tian, hang it in a well ventilated place to dry, and then20～30The sky becomes the finished sausage, and if baked, the temperature should be controlled at50Around ℃, dry21～36Hours are enough.
8. Preservation:Sausage is here10Hang it in a ventilated and dry place at a temperature of around ℃, and it can be stored2A month. If a layer of vegetable oil is applied to the surface of sausages, it can also extend the storage time.

IIDirections for use

Steamed food and sliced stir fried dishes are both acceptable.