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The processing formula and technological process for meat sausage

2025,06,23
1.Technological Process: Meat Selection ---- Mincing ---- Mixing the Filling ---- Stuffing ---- Boiling ---- Smoking ---- Finished Product
2.Formula (Main Ingredients):
Lean pork: 3.4 kg
Pork fat: 0.6 kg
Dried starch: 1 kg
Appropriate amount of pig small intestine casings
Auxiliary Ingredients:
Sesame oil: 80 g
Refined salt: 200 g ~ 225 g
Monosodium glutamate (MSG): 10 g
Green onions: 80 g
Fresh ginger: 50 g
Ground Sichuan peppercorns: 10 g
3.Processing Technology
(1) Meat Selection: Simply remove the tendons and fascia from the selected meat.
(2) Mincing: Mix the lean and fat pork together, then mince them using a Meat Grinder with a 3-4 mm plate to achieve a consistency similar to dumpling filling.
(3) Mixing the Filling: Combine all the auxiliary ingredients with the minced meat. Add 3.5 to 3.75 kg of cold water and mix until the filling becomes sticky.
(4) Stuffing: Soak the pig small intestine casings in warm water, rinse them thoroughly, and drain the water inside. When stuffing, leave about 10 cm of empty space at one end of the casing to prevent bursting due to expansion, and prick with a skewer to release air.
(5) Boiling: Bring a pot of water to a boil, then place the stuffed sausages in the pot. Continue pricking with a skewer to release air until all the air is expelled from the sausages. Remove the sausages from the pot after 30 to 40 minutes.
(6) Smoking: Place the sausages in a smoking tray, arranging them neatly and leaving gaps between them to ensure even smoking. Do not overcrowd the tray. Mix sugar and sawdust in a 3:1 ratio in the smoking pot, ensuring the fire is not too strong. Smoke for 6 to 7 minutes, then remove the sausages. The yield is approximately 8.5 to 9 kg.
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Mr. Peter Han

E-mail:

sales@ihelper.net

Phone/WhatsApp:

+86 18032799950

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