红肠生产线，中小型香肠加工机器香肠用经腌制或未经腌制的肉块，经搅碎、调味、充填入肠衣中，再进行水煮，有时稍微烟熏，即成香肠成品。这种肠为普通，占整个灌肠生产的一大部分。中小型香肠加工机器欧洲一般以畜禽的肝、肺、舌、头肉等作为原料，因为这些原料很易受细菌污染，因而制作过程中必须先加热，与其他调味料混合后灌入肠衣，再作进一步地烟熏、蒸煮处理。
Red sausage production line, small and medium-sized sausage processing machine sausage with cured or uncured meat pieces, after stirring, flavoring, filling into the sausage, and then boiled, sometimes slightly smoked, that is, finished sausage. This kind of bowel is common, which accounts for a large part of the whole enema production. Small and medium-sized sausage processing machines in Europe generally use livestock and poultry livers, lungs, tongues, head meat and other raw materials as raw materials, because these raw materials are very susceptible to bacterial contamination, so the production process must be heated, mixed with other condiments and poured into the sausage, and then for further smoking, cooking treatment.
红肠生产线香肠一般用的都是生物肠衣，指的是动物身上直接取出的肠衣，这样做出来的口感比较好，一般生物肠衣的选购也是要根据香肠的尺寸来定制的。一般会控制在11路左右。另外有羊肠衣和猪肠衣两种，大家选购的时候可以根据自身的需要来定制。中小型香肠加工机器中的灌肠机采用敞开式不锈钢料斗，适用于连续添加物料；与灌装手接触部件全部采用优质不锈钢制作以防生锈；灌肠机自动化程度高，技术先进、性能稳定、操作简便、工作效率高，具有不破坏物料成份，保质、保鲜等特点。
Sausage production line sausage is generally used biological sausage, refers to the animal body directly taken out of the sausage, so that the taste is better, the general selection of biological sausage is also based on the size of the sausage to customize. It usually controls about 11 roads. There are two kinds of sheep casing and pig casing, * you can customize them according to your needs. Enema machine in small and medium-sized sausage processing machine adopts open stainless steel hopper, which is suitable for continuously adding materials; all parts in contact with filling hand are made of high-quality stainless steel to prevent rust; Enema machine has high degree of automation, advanced technology, stable performance, simple operation, high efficiency, and does not destroy material composition. It is characterized by keeping quality and keeping fresh.
红肠生产线烟熏炉的机构比较特殊,采用灰盘结构.炉渣保护着炉篦.不能使用传统的煤气炉扎钎探火层高低的办法.烟熏率采用的往复式炉排式除渣方式,有着送渣、透气的优点。烟熏炉的安全性比较高，采用大截面的水封式防爆槽，配备智能自动化的控制器，能够自动控制水位、自动感应报警。中小型香肠加工机器烟熏炉的的操作控制比较简单，加料、除渣、送风集中电路控制。单人即可顺利操作。并且采用直燃的技术，随着炉温的变化，煤气产量可以自动变化。自动停炉、停气。重启简单，不惜要管路排空等复杂操作。
The mechanism of fumigation furnace in sausage production line is special, it adopts ash tray structure, slag protects grate, can't use traditional method of drilling fire layer, and the reciprocating grate deslagging method adopted in fumigation rate has the advantages of slag feeding and gas permeability. The fumigation furnace has high safety. It adopts water-sealed explosion-proof trough with large cross-section and equipped with intelligent automatic controller, which can automatically control water level and automatic induction alarm. The operation and control of the smoking furnace of small and medium-sized sausage processing machine is relatively simple, and the central circuit control of feeding, slag removal and air supply is adopted. Single person can operate smoothly. And with direct combustion technology, with the change of furnace temperature, the output of gas can be changed automatically. Automatic shutdown and stop gas. Restart simple, do not hesitate to pipeline evacuation and other complex operations.
红肠生产线本设备具有烘烤、干燥、蒸煮、冷熏、热熏、冷却等功能，用户可根据产品加工工艺的不同要求，灵活选择适当的工艺程序，实现自动控制，达到熟化和灭菌之目的。本设备由烟熏箱、自动程序控制器、烟雾发生器、烟熏车四部分组成。中小型香肠加工机器关键部件是由蒸汽管道、热交换器和出气通道组成完善的循环系统,箱内熏烟与热气的混合气体在两组循环风机的作用下,形成涡流区域,使混合气体以适宜的速度平衡而均匀地通过悬挂在烟熏箱内的肉制品,使其熟化和灭菌。
This equipment has the functions of baking, drying, cooking, cold fumigation, hot fumigation, cooling and so on. According to the different requirements of the product processing technology, the user can flexibly select the appropriate process to achieve automatic control, to achieve the purpose of ripening and sterilization. The equipment is composed of four parts: smoke box, automatic program controller, smoke generator and smoked vehicle. The key parts of small and medium-sized sausage processing machines are a perfect circulating system composed of steam pipes, heat exchangers and outlet channels. Under the action of two groups of circulating fans, the mixture of smoke and hot gas in the box forms an eddy current region, so that the mixture gas can pass through the meat products suspended in the smoking box at an appropriate speed and evenly. Its curing and sterilization.