The sausage is a traditional meat product commonly enjoyed in the southern regions of China. Unlike the northern style, where it's often eaten directly, southerners prefer to slice it and serve it with bread after frying. The exterior turns a rich red color when cooked, and the inside remains juicy and fragrant, making it highly appealing. Traditionally made with pork, the recipe has been modified due to rising pork prices. To maintain both nutritional value and flavor, the formula was adjusted, resulting in a crisper texture than the original version.
**Equipment Used:**
Meat grinders, tumblers (750 liters), stainless steel trays, filling carts, mixers, hydraulic enema machines.
**Raw Materials and Ingredients:**
Main ingredients include pork mince (with a 3:7 fat-to-meat ratio) and chicken breast meat. Additional components such as salt, sugar, nitrite, crispy rice noodles (supplied by Guangdong Sihai Waiye), allspice, pepper, monosodium glutamate, red coloring agents like "Temptation Red" and "Monascus Red," Daqu liquor (over 55 degrees), carrageenan, protein isolate, corn starch, Tianbo 20955, Tianbo 21027, and 12 natural casings are also used.
**Formula (in kg):**
Pork mince: 70kg, Chicken breast meat: 30kg, Salt: 3.4kg, Sugar: 1.5kg, Nitrite: 0.01kg, Crispy rice noodles: 0.7kg, Pepper: 0.34kg, Allspice: 0.45kg, Liquor: 4kg, Temptation Red: 0.003kg, Monascus Red: 0.006kg, Tianbo 20955: 0.17kg, Tianbo 21027: 0.17kg, Carrageenan: 1.1kg, Protein Isolate: 3.5kg, Cornstarch: 17kg, MSG: 0.85kg, Ice water: 65kg.
**Production Process:**
The process includes marinating, grinding, mixing, tumbling, filling, shaping, hanging, baking, cooking, second baking, cooling, packaging, quick freezing, and refrigeration.
**Step-by-Step Procedure:**
1. **Marination**: The meat is seasoned and left to absorb flavors.
2. **Grinding**: The meat is finely ground to achieve the desired texture.
3. **Mixing and Tumbling**: After cleaning and disinfecting the tumbler, the meat and seasonings are mixed. The mixture is kneaded for 10 minutes, then combined with carrageenan, corn starch, and protein isolate. Ice is added to maintain temperature. The machine is vacuum-sealed and tumbled for 1.5 hours at 11 rpm. Finally, fragrance enhancers and liquor are added for an additional hour of tumbling.
4. **Filling and Hanging**: The casings are cleaned and sterilized. The mixture is filled into the casings, which are then hung on rods for even cooking. A small amount of red coloring is added to the boiling water to enhance the final appearance.
5. **Baking and Cooking**: First, the sausages are baked at 70°C for 50 minutes, then boiled at 83°C for 75 minutes. A second bake at 70°C for 40 minutes ensures a dry, crisp finish.
6. **Cooling and Packaging**: After cooling, the sausages are packaged and quickly frozen before being stored in refrigerated conditions.
**Serving Method:**
The sausage is best served slightly thawed, sliced, and fried to bring out its full flavor and texture. This preparation method enhances its aroma and makes it a popular choice for breakfast or snacks.
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