CA00/CUPS 漬け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

With the Pilot Plant for the Production of Cured Products and Sausages, "CA00/CUPS", designed by EDIBON, we are able to obtain cured products from untreated meat following the following process:

• First, the meat that has been weighed and cleaned of unwanted parts is fed into a mincer to obtain minced meat and then into a mixer in which the meat is mixed with the different additives (salt, spices, preservatives, etc.)
• The next step is the stuffing of the meat already kneaded, for which a stuffing machine is used to facilitate the introduction of the product into the casing, whether natural or artificial.
• The casing is then tied and fastened to seal the sausage, thus producing a fresh product.
• Finally, by using a drying cabin in which the humidity and temperature conditions are controlled, we obtain a product with the desired properties.

This pilot plant also allows the production of whole cured pieces of meat undergoing a previous salting or marinating process. For this purpose, tanks suitable for the treatment of salted or marinated meat are supplied.

It is also possible to produce cured pork loin. The last step consists of storing the cured or salted pieces for a long enough period of time under the conditions indicated for each product.

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