CA00/COPS Pilot Plant for the Production of Cooked Pieces and Sausages

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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.

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概要

The Computer and Touch Screen Controlled Meat Production Pilot Plant, "CA00", is a pilot plant to investigate the main processes of the meat industry, obtaining cured meat products, cooked meat products, sausages and pre-cooked products as final products.

The "CA00" pilot plant is subdivided in several pilot plants with the purpose of covering and giving a detailed solution to all the industries involved in the treatment of meat.

In each of the different pilot plants aimed at the treatment of meat products, it is possible to add a weighing platform and a scale to determine the weight of the product to be treated (a necessary step for any subsequent process). In addition, there is a meat reception cabinet in which the raw pieces are kept at the right temperature for their preservation before being treated.

Other accessories are also available to increase the possibilities of each of the pilot plants involved in the different processes.

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:

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.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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