NRDC Technology offer-Chicken Sausage

PLANT PARAMETERS
Capacity,	100 Kg. per day
No. of shifts	1
Working days / Yr	300
Land Reqd., m2	150
Covered Area, m2	100
MANPOWER
Managerial	1
Skilled	2
Unskilled	3
RAW MATERIAL
Spent Dress Chicken	260 Kg
Curing ingredient, animal casing, spices and condiments	10 Kg.
UTILITIES Per KL
Power, KwH	150
Water, KL	1
PLANT & MACHINERY
Semi-Automatic poultry processing plant	Modular Chiller. Smoke House, Baking Oven
Brine Injector, Hydraulic sausage stuffer, Patty forming machine	Meat Bowl Chopper, Meat Slicer, Smoke house, Vacuum Packaging machine

Due to rapid urbanization, there is a growing demand for novel ready to eat meat products. Emulsion based Chicken Sausage- a value added product has been developed to market spent broilers economically with increased returns. The chicken sausage can be presented as hot dogs, sandwiches, salads and can also be consumed after frying.

Process Description

Chicken meat and fat from culled birds are utilized for the preparation of sausages.

Meat is minced separately in a meat mincer and fat is added at the time of emulsion preparation. Dry cure method is adopted with salt, sugar, potassium nitrate, Ascorbic acid and Onion with rusk. The emulsion is prepared and stored for 24 hours at refrigerator temperature. The emulsion is stuffed into wet sheep casings. The stuffed product is smoked at a temperature of 45 to 50⁰C for 2 hours. Then the product is cooked at 80 ⁰ C for 2 hours in a hot air oven. The cooked product is cooled and stored at 8 to 10 ⁰C.

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