Sausages

The production of cooked fowl sausages is realized observing: sanitary regulations, regulations of veterinary of slaughtered animals, regulations of veterinary and sanitary examination of meat and meat foodstuffs, veterinary and sanitary regulations for enterprises (shops) of poultry and eggs production, instructions of cleaning at enterprises of meat and poultry production.

Cooked fowl sausages production includes the following processes:

• defrosting (if came frozen) and preparation of fowl;
• cutting, deboning and trimming;
• pounding and salting;
• preparation of food additives and other materials;
• preparation of covers;
• preparation of albuminous stabilizer, pork skin emulsion;
• forcemeat production;
• filling the covers with forcemeat;
• thermal processing;
• packing, marking, storage, transportation;
• process monitoring;

Processes of cutting, deboning, trimming, pounding and salting of raw materials, forcemeat production and filling of covers are held in areas with air temperature 10-12 °С and relative humidity under 70%.