Manual Sausage Filler Sausage Stuffer

• Process：Thermal Processing
• Automatic Grade：Manual

=== Base Info ===

• Model NO.：SC-SF3L
• Type：Meat Slicer
• Voltage：0
• Customized：Non-Customized
• Product Name：Sausage Filler
• Dimension：300*340*570mm
• Color：Silver
• Capacity：3L
• N/W：11kg
• Material：Stainless Steel
• Transport Package：Carton
• Specification：300*340*570mm
• Trademark：Shuangchi
• Origin：Guangzhou, China
• Production Capacity：5000

=== Description ===
ModelSC-SF3LSC-SF5LSC-SF7LSC-SF10LSC-SF15LSize300*340*570mm300*330*580mm300*340*690mm300*330*710mm300*340*830mmN/W11kg12131417Colorstainless steelstainless steelstainless steelstainless steelstainless steelCapacity3L5L7L10L15L

Processing:
1. Wash and wipe dry surface moisture, meat cut into broad bean grain size pieces.Fat meat cut into blocks of the same size, and lean meat. Mix well.
2. The sugar, salt, wine, monosodium glutamate, ginger powder, spices and other seasonings add to the meat mixing evenly.
3. The casing maceration with warm water, wash.One end of the casing with white line (sealing).Casing at the other end of the set of the funnel in clean mouth, and then adjusted the taste of meat into the funnel, slowly pour into the casing.
4. The meat in your hands from the lower end of the casing at the entrance to the casing to squeeze gently, a little tightly packed as well.But should not be too hard, lest the casing break.Until the meat filling out, such as the casing, can use scissors to cut the casing clean, dry, reoccupy leave time.
5. With a sterile needle (household sewing needle) on the filling and good bowel biopsy (namely on the casing wear some holes, to eliminate the sausage in the air and moisture, requires no air bubbles and water droplets in sausage), then the flesh of intestinal squeezed tight.Then with a clean thread according to section 15 cm.Hang dry in ventilated place, dry until sausage dry and hard, collection of binding wire can be cut to each section.