Sugar: In the production of bacon, sugar can neutralize flavor, soften meat quality, develop color and prevent nitrite decomposition. Therefore, it is required that the crystal grains are uniform, dry and loose, the color is white, there are no colored sugar and lumps, there are no foreign bodies, and the aqueous solution is sweet and pure.

Wine: it can not only eliminate the fishy smell of meat, but also increase the fragrance of products, and has the functions of sterilization, coloring and quality guarantee. It is required to be transparent, clear, free of precipitated impurities and fragrant and pure in smell. The appropriate alcohol content is 54 degrees, such as Fenjiu and Rose Dew, which can make the product have a special mellow flavor.

Salt is both a preservative and a seasoning, which can inhibit the growth of bacteria. It plays an osmotic role in curing bacon, so that the water in the muscle is discharged, the muscle contracts, and the meat becomes compact and easy to preserve.

Soy sauce: According to its production methods, it can be divided into two types, namely brewing soy sauce and preparing soy sauce. Brewing is made by decomposing soybean and flour under the action of mold, which has a special taste and soy sauce taste. Therefore, the production of sausages is recommended to brew soy sauce. At the same time, indicators such as microorganisms and ammonia nitrogen in soy sauce should be monitored.

Sodium nitrate: Nitrate is reduced to nitrite by bacteria. Nitrite has good coloring and hair color, which can inhibit the growth of spoilage bacteria of wax products, and at the same time, it can produce special pickling flavor and prevent fat from oxidative rancidity. In view of the safety of nitrite, production enterprises should strictly control the addition of nitrate and strictly detect its nitrite residue.

Casing: casing for Cantonese sausage, mostly salt casing or dry casing. The salted casing is tough, the product is refreshing and tastes good. Dry casing is made by curing, processing, drying or sun drying. Casings are thin and crisp, but there are many varieties, such as protein casings, single casings and air-dried casings.

Precautions for sausage filling:

First, in order to make sausages taste tender, smooth and delicious, you should choose the tip of the pig's ass when making sausages, and then cut the meat into pieces. You can't use meat stuffing. So the trick of the first step is to choose fat and thin slices to make sausages. And remove the tendons and skin.

Second, when filling sausages, be careful not to fill them too loosely or too tightly. Too tight sausage will burst, too loose sausage will shrink. The best treatment here is to gently push the meat in after filling a sausage, so that the gap between the meat is closer.

Third, after the sausage is filled, insert a hole in the sausage with a toothpick to exhaust the air in the sausage.

Fourth, put the sausage in a ventilated place to dry for about 10 days. When the surface is hard and the inside is still soft, it can be kept in the refrigerator for one year.