Pork (lean meat) 50, fatty oil 25, crushed ice 25, salt 1.6, sugar 1, white pepper 3, polyphosphate 0.3, spice 3, monosodium glutamate 0.2, pigment (red) in proper amount, and collagen casing.

Selection of raw meat: select fresh animal meat, trim and cut. In order to reduce the rapid propagation of microorganisms, in addition to low temperature treatment, the operation should be rapid.

Fine cutting and mixing:

(1) In order to avoid the loss of flavor caused by the increase of meat temperature or the dissolution of cell juice in meat during fine cutting, the plate and blade of the fine cutting machine should be combined well.

(2) The emulsification of western-style sausage is mainly made of lean meat, fat and crushed ice through fine cutting and mixing. Therefore, in the early stage of fine cutting, it is necessary to extract salt-soluble protein first to increase the binding force; So lean meat, salt and phosphate are the first to be added. However, salt-soluble protein will be extracted during fine cutting, and the meat temperature will also increase when mucus is produced, so crushed ice must be added to keep the meat temperature below 10℃. For example, when the temperature rises, protein will denature, reducing the cohesiveness, and at the same time, the fat will melt, which will hinder the interaction between protein. When making products, water will be separated out, resulting in free fat and poor chewing feeling.

(3) In order to prevent the meat products from being finely divided into uneven blocks and additives, attention should be paid to fully stirring the meat covered on the inside during the finely dividing process. At the periphery of the meat grinder, some meat and additives that are not fully finely mixed should be mixed into the emulsified product to avoid impurities in the product.