Technological process

Technological process 2018-05-25T10:54:48+00:00

GenesisТМ Starter Culture:
– Culture
– Glucose

  • Package – two three layer folio packages – one for the culture and one for the mono saccharides, necessary for starting the activity of the microorganisms.
  • Dose – in accordance with the meat mass;
  • Preliminary activation of the culture or dissolving in water is not necessary.

Meat mass:

  • The stuffing mass is prepared in raw meat, salt, nitrate/nitrite, sodium ascorbate, spices, sugar 0,4÷0,6% accordance with the recipe of the respective type of sausage;

Mixing:

  • After several turnings of the cutter when mincing the meat, the contents of the two sectors of the package is poured out and distributed evenly in the meat mass;
  • The addition of 0.4÷0.6% sugar is obligatory.

Filling:

  • GenesisТМ cultures are equally suitable for raw dried sausages with a wide or thinner diameter.

Ripening:
* Cold smoking (up to 20 °С per 1h) can be applied if required by the respective technology.

Time (Day) Temperature ( °С ) Humidity ( % )
1 24 93
2 22 91
3 20 90
4 18 85

Drying:
* The duration of drying depends on the size of the sausage.

Temperature, ( °С ) 14
Humidity, ( % ) 75 ÷ 70
Time, ( Days ) 3 ÷ 10