Sausage is a common food in Guangdong, Hong Kong, Macau and other parts of South China. It is made by putting pork into the casings, which are made of pig small intestines, and then by compressing, dehydrating and drying. The representative is Guangdong sausage. Pork is the raw material for Guangdong sausage, it is a type of raw and dried sausage products made by air-drying, baking and other process. Guangdong sausage should be chopped or minced into diced pieces, and shall be marinated with salt, nitrate (preservative), sugar, koji wine, soy sauce, etc., and then filled into natural casings.
Preserved sausage processing steps
(1) Sausage materials
Generally, good pork leg will be selected as raw materials, the ratio of fat and lean is about 3 vs 7. The choice of ingredients is the prerequisite for determining whether the sausage is attractiveness or not. The fat and lean pork meat shall be cut separately, and the lean meat can be cut into larger slices, while the fat meat can be cut to half the size of the lean meat.
(2) Pickling the raw materials
Generally, after the pork is washed in warm water, the determined ratio of salt, sugar, soy sauce and other seasonings shall be added and be pickled for at least 8 hours. Different proportions of seasonings shall be added according to the fat and lean ratio of the pork. If you like spiciness, you can add spicy foods or peppers according to your taste.
(3) Making casings
Casings are generally made by removing the internal fat and fiber of pig small intestines, and then they are marinated or be putted into the refrigerator to keep them fresh for later use.
(4) putting the material into the casing
The casing shall be soaked and washed in warm water with ginger onion for hours to remove the fishy. The end of the casing is tied with a white thread, the other end shall be set on the mouth of the cleaned funnel, and then put the flavored pieces of meat into the funnel, and slowly pour into the casing. Do not twist the casing and pay attention to fill the sausage with uniform thickness and tightness. It should not be too tight, and the sausage which is slightly elastic is perfect.
(5) Treatment after putting the material into the casing
You should firstly fill the casings completely, tie a loose knot at the end of casing and pat the sausage appropriately to make the meat firmer. Afterwards, you should deflate in phased manner before next filling, and then segment the materials in the casing by hand step by step. Cotton wax are used when deflating, which are usually made by natural sun-dried corn husks, the cotton wax shall never be made by any chemical fiber components.
Sausage drying process
During the drying and dehumidification process, in order to ensure that the sausage will not be deteriorated or mold during the future shelf life, the moisture in the sausage material shall be removed, and the original color, fragrance, taste, shape and other sensory indicators in appearance shall be retained as well. All of the aforesaid are closely related to drying and dehumidification. The traditional sun-dried preserved meat needs to rely on autumn wind and natural sunlight, and it usually takes 15 days to dry. In bad weather, the preserved meat will have a greasy smell, and improper handling will make the preserved meat become rancid, which is easy to be mold and deteriorated.
(1) Preheating treatment
After putting the bundled sausage into the heat pump drying room for over two hours, the temperature quickly rises to 60°C-65°C without dehumidification. The main purpose of this process is to function as a fermentation process to prevent the meat from changing color and taste. After the preheating, the temperature shall rise to 45℃-50℃, and the humidity shall be controlled within the range of 50-55%.
Note: When the sausage is dried, the temperature should not be too high. When the temperature is higher than 65C, the sausage will drip oil. Moreover, if the temperature is higher than 68℃ for a long time, the sausage will be rotten.
(2) Getting into shape
During this period, the temperature is controlled at 52℃- -54℃, the humidity is controlled at about 45%. The sausage gradually changes from light red to bright red, and the casing begins to shrink. At this time, pay attention to the appearance of hard shells. It would be advisable to dry the sausage alternately with cold and hot air.
（3）Further drying
The main restrictive factor at this stage is temperature. In order to strengthen the drying speed, the temperature should be increased to 60℃-62℃, the drying time should be controlled at 10 to 12 hours, and the relative humidity should be controlled at about 38%. The humidity of the sausage in the final drying process shall be controlled below 17%.
After adjusting the drying equipment indicators of Shuntec drying equipment in the above stages, the baked sausage has a smooth color, which are appeared in natural red, and has compact structure and flexible bending. The cut surface of the sausage is smooth and has no holes and no impurities. The texture is good and the meat has a tangy aroma, which not only enhances the baking crystal quality of the sausage but also increases the yield. Meanwhile, it also saves time and effort, and is no longer affected by the weather.
Notices
Sausage is not only a drying process, but also a process of fermenting the sauce. A good sausage usually takes 40 hours to bake. Starch-added sausages must be dried in high temperature and a lot of moisture shall be removed in the early stage, and preliminary drying effect must be achieved in the first 10 hours.
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