Meaty sausage

这是一篇关于Meaty sausage的思维导图，布局清晰，信息丰富，涵盖了产品基本信息、成分、肠衣选择、使用优势等多方面内容。

Meaty sausage

• • Name
    • Meaty sausage“道地肠”“火山石烤肠”
  • Product size
    • Weight：70g Length：10~11cm
  • Price
    • Price: 40~60RMB/Kg`
  • Package
    • Full package (Frozen)
  • Sales Channels
    • Supermarket & Convenience Store & Farmers' Market& Online
  • Target Groups
    • Children and Young people
  • Popularity
    • Be highly popular nationwide, available in cities and towns of all sizes.
• Casing
  • Casing: Natur & NDXF Main Caliber: 28 &30
• Sausage type
  • Cooked
• Application
  • Reheat (Roller/Stone Grill/Air Frying/DFF)
• Ingredients:
  • Pork, Pork Fat, Water, Casing, Edible Salt, White Granulated Sugar, Starch Acetate, Sodium Tripolyphosphate, Sodium Hexametaphosphate, Sodium Pyrophosphate, Edible Flavor
• Casing Choose
  • Application
    • Roller
      • DFF
        • Stone grill
          • Remark
  • 1608-Thin D
    • Thin & Crispy
      • √√
        • √√√√
          • Color dark
  • 1700-NATUR C
    • Thin & Soft
      • √√
        • √√√√
          • /
  • 1617-NATUR SB
    • Soft & Thin Long time roller
      • /
        • √√√√
          • Note the cooking performance
  • 1664-NDX F SGM
    • Soft
      • √√√√
        • √√√√
          • Note the cooking performance
• Our Advantages ( During Use)
  • Casing
    • Collagen
      • Natural
        • Remark
  • Pretreatment
    • No need pretreatment
      • Desalting Soaking (Higher labor consumption) (Increased pollution)
  • Shirring on tube
    • Ready to using
      • Manual shirring on tube (Higher labor consumption) (Low productivity)
  • stuffing
    • Perfectly for industrial production Uniform length Uniform caliber Sausage weight stability
      • Low automation Variable length Non-uniform caliber Sausage weight variation Higher labor cost Low efficiency
        • Same stuffing parameters and same hank of casing
  • Cooking
    • Uniform caliber Cooking cycle time short 10-20% more kg/vagon (Hanging more per rod)
      • Non-uniform caliber Cooking cycle will be longer (need follow the biggest caliber)
        • 10-20% more kg/vagon Cooking process reduced by 20 minutes Cooking yield increased by 1% (Less water loss)
  • Overweight package
    • Accurate stuffing weight Precise cooking loss Consistent final weight
      • variable stuffing weight cooking loss variation final package overweight
        • Fixed-weight packaging: Give-away reduced by 4% (Market experience)
  • Package failures
    • Uniform product shape (length and caliber)
      • Uneven product shape (length and diameter)
        • Leakers; seal in product: reduction from 1.2% to 0.3%