Sausage refers to meat products with Chinese characteristics, which are made of meat as raw materials, cut into cubes, mixed with auxiliary materials, poured into animal casings, fermented, matured and dried. It is a large category of meat products with the most varieties in China.

Sausage refers to the use of meat as raw material, cut into cubes, mixed with auxiliary materials, poured into animal casings and fermented, and the "enema method" recorded in "Qi Min Yao Shu" in the Northern Wei Dynasty was first seen, and its method was spread. Sausage can be divided into three categories: soy sauce sausage, also known as "white oil sausage"; old soy sauce sausage and duck or pig liver sausage (collectively referred to as moistening sausage). Chinese sausage is a common food in Guangdong, Hong Kong, Macau and other regions in the south. It is made by putting pork into casings made of pig small intestines, and then compressing, dehydrating and drying in the sun. Cantonese sausage is its representative. Cantonese sausage is made from pork, chopped or minced into cubes, marinated with salt, nitrate (preservative), sugar, koji wine, soy sauce and other ingredients, then filled into natural casings, dried in the sun, air-dried or A kind of raw dry sausage products made by baking and other processes. Store sausages, such as in the refrigerator, usually can keep the freshness for about 3 months. The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. All kinds of sausages are prepared in the same way except for slightly different materials.

Drying sausage:

During the drying and dehumidification process of cured meat, not only the moisture in the material must be removed, but also the original color, aroma, taste, shape and other sensory indicators should be retained in appearance, so as to ensure that it will not deteriorate, moldy, or moldy during future storage and shelf life. It does not ferment, so these are closely related to drying and dehumidification. The traditional sun-dried cured meat needs to rely on dry autumn wind and natural sunlight to make it. Generally, it takes 15 days to dry. In case of bad weather, the cured meat will have a greasy smell. Today, I will introduce to you the use of a new type of heat pump sausage dryer to dry sausages, which has unique flavor, stable quality and longer storage period.

1) Preheat treatment:

It took 5 to 6 hours, and within two hours after the bundled sausages were loaded into the heat pump drying room, the temperature quickly rose to 60 to 65 degrees without dehumidification. This process is mainly to serve as a fermentation process to control the meat from changing color and taste. This is what we call the warm-up phase. After the preheating time, adjust the temperature to 45 to 50 degrees, and control the humidity within the range of 50% to 55%. Note: When drying the sausage, the temperature should not be too high. When the temperature is higher than 65 degrees, the sausage will drip oil. Moreover, if the temperature is higher than 68 degrees for a long time when the sausage is dried, the sausage will be rotten.

2) stereotypes:

Master the control of the color development period and shrinkage setting period. The temperature is controlled at 52 to 54 degrees, the humidity is controlled at about 45%, and the time is 3 to 4 hours. The sausage gradually turns from light red to bright red, and the casing begins to shrink. At this time Be sure to pay attention to the appearance of the hard shell, and it can be used alternately with cold and hot, and the effect is good.

3) Enhanced drying:

The main limiting factor at this stage is temperature. In order to strengthen the drying speed, the temperature should be raised to 60 to 62 degrees, the drying time should be controlled within 10 to 12 hours, and the relative humidity should be controlled at about 38%. The final drying humidity of sausage is controlled below 17%.

After the debugging and control of the drying equipment indicators in the above-mentioned stages, the dried sausage is smooth in color, natural red, white in fat, uniform in stripes, close in wax coat, compact in structure, flexible in bending; smooth in cut surface, free of voids and impurities The hand texture is good and the meat is fragrant, which not only improves the drying quality of sausages but also increases the output, saves time and effort, and is no longer affected by the weather.

Precautions

Note 1: Sausage is not only a drying process, but also a process of fermenting sauce. Good sausages usually need to be dried for 40 hours.
Note 2: The sausage with starch must be heated at high temperature and dehumidified in the early stage, and the initial drying must be achieved in the first 10 hours.
Note 3: While drying sausages, the sausage dryer can also dry meat products such as bacon, cured pork ribs, cured duck, cured chicken, cured rabbit, mutton, and beef.
Note 4: Many people like DIY homemade sausages, but sausages cannot be eaten fresh. In addition to the longer time, the more delicious, the most important thing is that the nitrite reaches the highest value in 7~14 days. After 2 weeks, the content begins to decrease, and after 20 days, the content will drop to the minimum. Therefore, it is recommended that if the sausage is dried at home, it is best to eat it after 20 days.