Smoke house is widely used to process sausage, ham, pork, mutton, poultry and aquatic products. Not only cooking, drying, smoking and baking, but also cold smoking, roasting, showering and cooling is option.
Smoked sausage is made by superior quality pork hind leg muscle after injection, tender, rolling, smoking and other techniques process. The product uses cellulose casing. The appearance has the tempting smoky color, full meat aroma and rich flavors from pure fruit wood smoking.
Short Description:
Meat mixer is applied to mix meat granules or meat mince with other flavours in meat process for sausages or meat ball products manufacturing.
In modern days, the enhanced flavour of smoked foods makes them a delicacy in many cultures.
Smoker oven is one smoked furnace for meat product, such as a variety of sausage, ham, dry intestine, Chinese sausage, barbecue and other Curing process
Smok oven is a cooking, drying, smoking and flavouring functions in one’s smokehouse.
Specification has outdoor smoker oven, electric smoker indoors, electric smoker cooking, smoker roaster oven, furnace smoking etc.
