Air bubbles in semi liquid chicken sausage
I'm facing a problem of existing air bubbles in semi liquid chicken sausage. The bubbles are tiny and mostly formed while mixing to bowl chopper machine. So when I fill the mixture into the casing there observed tiny air bubbles on the sausage. After smoking the tiny bubbles are clearly observed and it is the reason of rejecting much amount while sorting. I used needle for expelling the bubbles but it is a semi liquid mixture so the mixture gets out from that needled hole while knotting manually.
Can I be helped how to remove or expel the bubbles of chicken sausage.
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Since it’s quite thick and in liquid form, the process inevitably causes air introduced into the product.
if you can’t change your recipe, you might want to consider applying vacuum to the mixture in a chamber, that should help dissipate the bubbles.
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