Sausage processing technology

(I) Selection of raw materials and accessories. Raw pork is mainly pork, and it is best to choose fresh thigh meat and hip meat (more lean meat and strong, good color). For the casing, pig casings with a diameter of 26-28 mm are preferred. Accessories with white salt, white sugar, Daqu or sorghum and premium soy sauce.
(b) cut the meat. First remove the skin, bones, and ridges, and cut the fat into cubes of 1 cubic centimeter.
(c) Ingredients. Cantonese sausage: 70 kg of lean meat, 50 grams of saltpeter, 30 kg of fat, 2.2 kg of fine salt, 7.6 kg of sugar, 2.5 kg of white wine, and 5 kg of white soy sauce (without coloring soy sauce). Wuhan sausage: 70 kilograms of lean meat (ground with a mincer), 70 kilograms of fat (cut into diced meat), 50 grams of saltpetre, 2.5 kilograms of drunken wine, 3 kilograms of fine salt, 0.3 kilograms of monosodium glutamate, 4 kilograms of white sugar, ginger powder 0.3 kg, 0.2 kg white pepper.
(d) casings and hemp ropes. The casings may be small bowels of pigs or sheep. The dry casing is soaked in warm water, and then drained and used for draining. Twine is used to tie sausages.
(five) irrigation. After the above ingredients are thoroughly mixed with the meat, the meat is poured into the intestine using a funnel. For every 12 to 15 cm long, it can be tied with a rope. This way, we plunged until we filled the entire intestine. Then, a small number of small holes are punched in each section to facilitate moisture and air leakage when the sausage is baked.
(f) Rinse. The wet intestine after irrigation was rinsed once in warm water to remove the attached contaminants. Then hang on the bamboo poles in order to expose to the sun and fire.
(seven) sun and fire bake. Filled sausages are sent to sunlight (or into the drying room for drying) for 2 to 3 days, and then sent to a well-ventilated place for air drying. During the sun, if there is air in the intestines, the part will expand and the needle will be used to remove the gas. If baking in a drying room, the temperature should be controlled at about 50°C, and the baking time is generally 1-2 days and nights.
(8) Preservation. Sausages can be stored for 1 to 3 months at temperatures below 10°C. They should normally be hung in a dry and ventilated place.

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