CA00/COPS 煮た部位と燻製ソーセージの部品の製造パイロットプラント

PILOT PLANT FOR THE PRODUCTION OF COOKED PIECES AND SAUSAGES - CA00/COPS
MANUAL BRINE INJECTION MACHINE - BIM
COMPUTER CONTROLLED AND TOUCH SCREEN MACERATION DRUM WITH VACUUM SYSTEM - MDV/CTS
COMPUTER CONTROLLED AND TOUCH SCREEN FINE CUTTING MACHINE - FCMA/CTS
COMPUTER CONTROLLED AND TOUCH SCREEN VACUUM FILLER - VF/CTS
PNEUMATIC VACUUM SAUSAGE STAPLER - PVSS
COMPUTER CONTROLLED AND TOUCH SCREEN COOKING KETTLE - CK/CTS
COMPUTER CONTROLLED AND TOUCH SCREEN FORCED AIR AND STEAM FURNACE - FSF/CTS
PILOT PLANT FOR THE PRODUCTION OF COOKED PIECES AND SAUSAGES - CA00/COPS
MANUAL BRINE INJECTION MACHINE - BIM
COMPUTER CONTROLLED AND TOUCH SCREEN MACERATION DRUM WITH VACUUM SYSTEM - MDV/CTS
COMPUTER CONTROLLED AND TOUCH SCREEN FINE CUTTING MACHINE - FCMA/CTS
COMPUTER CONTROLLED AND TOUCH SCREEN VACUUM FILLER - VF/CTS
PNEUMATIC VACUUM SAUSAGE STAPLER - PVSS
COMPUTER CONTROLLED AND TOUCH SCREEN COOKING KETTLE - CK/CTS
COMPUTER CONTROLLED AND TOUCH SCREEN FORCED AIR AND STEAM FURNACE - FSF/CTS

革新的なシステム

With the Pilot Plant for the Production of Cooked Pieces and Sausages, "CA00/COPS", designed by EDIBON, we are able to obtain cooked products from untreated meat.

一般的な説明を表示

関連ニュース

概要

With the Pilot Plant for the Production of Cooked Pieces and Sausages, "CA00/COPS", designed by EDIBON, we are able to obtain cooked products from untreated meat, following the following process:

  • To prepare this type of product, the first step is to inject brine into the pieces of meat to eliminate the remains of blood and add flavor and juiciness to the final product.
  • Subsequently, we will use a maceration pump with a vacuum system to massage and achieve correct distribution of the brine throughout the piece.
  • From here and depending on the purpose, we follow two different ways:
  1. If whole cooked pieces are going to be processed, the next step is to place the piece in an Electric Cooking Kettle and cook it.
  2. On the other hand, if the final product is a cooked sausage, the massaged piece must be taken to a mincer, in which the blades will grind the meat until a very fine mass is obtained, at which time the additives are also added. Once the mass is ready, a vacuum filler must be used, since there can be no air inside the sausage during cooking. The sausage is then pressed and cooked in an Electric Cooking Kettle in water or steamed in a Forced Air and Steam Oven.

For this pilot plant, the pieces produced can be vacuum-packed to ensure greater durability and hygiene.

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