Dr. Froeb India
Vegetarian / Vegan Sausage Making machine
REX Filling and Portioning systems, it can be called sausage making Machine - The new RVF 330 and RVF 420 holding devices are designed to be used for automatic linking of natural, collagen, and artificial casings. Special features of the new holding devices are the newly-designed drive and a new, driven casing brake for high productivity. With smooth surfaces and high-quality stainless steel housing, RVF 330 and RVF 420 comply with the most recent hygiene standards.
Advantages of Vegan Sausage Machine
Gentle, fast-linked by-driven, finely tuned, and flexible casing brakes.
Easy casing brake adjustment without the need for tools.
Rapid casing changes through quick, easy, one-handed operation to continuously increase productivity.
Significant reduction in the number of burst casings.
Newly designed drive and casing brake storage due to low maintenance and long service life.
The position of the ergonomic operator posture operating lever can be adjusted.
Automatic holding device opening.
Casing end detection for natural casings.
The vacuum filling machine starts and stops automatically.
Technical Data Veggie Sausage Machine
Portions: up to 700/minute depending on product and size of the portion
Calibre range: 13 – 58 mm
RVF 330: up to approx.300 mm
RVF 420: up to approx. 430 mm
Can be attached to the new 410 linking gearbox
Vegetarian/Vegan Sausages Product Machine
Veggie Sausage: Plant-Based Sausage Option in Innovative, Natural Vegan Alginate Casing. Thanks to accurate cost-to-least-gram-division and a high level of automation all the way through packaging.
Vegetarian sausages are very healthy because they do not contain animal fat or cholesterol. The amount of salt, oil, and calories can be adjusted using the same rules that apply to making other sausages. The most difficult problem to solve is to mimic the taste of meat. The fact must be acknowledged that a sausage made without meat has a different taste and cannot compete with a traditionally made meat product. However, it has its own character and does not need to be copied or competed with meat sauce.
What is Vegan / Vegetarian sausages?
Well according to the traditional definition a sausage was meat that was stuffed into a wrapper. When the first sausages were made, we might not have known how to grow crops or make products like tofu, so sausages were made with meat. In the past the manufacture of food products was based not on the quality or taste of the product, but on the need for survival - if it lasted for more than a few days it was good food.
He worries about the amount of food to survive in winter. As fats rank at the top of the meat and especially calorie-rich food products, it is not surprising that eating berries, grains, or other non-animal products was not a priority. One pound of fat supplies 4,077 calories which is enough to maintain body functions for 2 days.
No other food is even close in caloric value, so it is not surprising that meat and fat were held in such high regard. As we started cultivating grains, new products such as roti and oatmeal appeared. To increase its value, grains such as barley, buckwheat, or rice were added to the meat.
The choice of filler material was not decided by its taste, but by its availability in a local area. Food shortages and famines contributed to the development of sausages, especially after the first and second world wars, in addition to meat such as potatoes, dried rolls, bread crumbs, rice, potatoes and semolina flour, cornmeal, and barley, and a variety. Grain of grain.
Most commercially produced vegetarian sausages are of the emulsified type, viz. Veggie Hot Dog. It is very easy to keep everything in a food processor and then normalize the resulting paste into a cover. They look like hot dogs of meat, unfortunately, they do not taste like them. Vegetarian sausages that are not emulsifying in a food processor are hard to make.
The difficulty lies in controlling the texture, it is very difficult to produce a vegetarian sausage that includes rice, barley, or oats and bind those ingredients with spices in such a way that they do not crumble when the sausages are finely sliced. . Unlike traditional homemade meat sausages, the wrapper is made from artificial ingredients, not from the gut of the animal.
When the texture is under control, the sausage may contain an infinite number of ingredients, some of which may be considered "show" pieces. For example, slices of dehydrated apples or plums, raisins, olives, or nuts. Filling ingredients such as tofu, potatoes, barley, rice, oats, rusks, bread crumbs, and soaked bread can be used.
Potato flour, potato flour, chickpeas flour, semolina, rice flour, starch, and textured vegetable protein can also be added to it. Most people love bread pudding and bread pudding can be made easily. There is no shortage of ingredients and hundreds of recipes can be made.
Texture in vegetarian/Vegan sausages
The most difficult thing in making vegetarian/Vegan sausages is texture. As they do not contain meat proteins or solid fats, new procedures must be introduced to circumvent established methods of making sausages. The following information is of critical importance as it will enable you to understand how the texture is made in meat sausages and what can be done to improve the texture of vegetarian sausages.
All grains and legumes contain some protein, however, soya beans produce powders with more than 90% protein content. Our discussion does not include protein made from milk or whey. Unlike meat proteins, vegetable proteins do not produce "gum" when cut in the presence of salt, however, they can bind some water. We can bind a lot of water with the gums, but the resulting gel is soft like fruit jelly and will be too soft to cut the sausage. To use firm sausage use as little water or moist material as possible.
It is difficult to obtain a good texture to complete veggie sausages because traditionally used binders such as egg whites, gelatin, or non-fat dry milk are not used by vegetarian purists. However, there are a variety of ingredients that, when used cleverly, will produce a sausage with a good texture. The linseed emulsion, described later, is quite viscous and positively contributes to the strong texture.