Sichuan sausage 10 kg meat raw material formula: lean pork 35 kg, fat meat 15 kg, red pepper powder 250 g, pepper 125 g (fried), dried tangerine peel 50 g (slightly fried), star anise 10 g, cinnamon/kloc-0. Fresh ginger 150g, green onion 150g, soybean oil 1.5kg, refined salt1.5kg, white sugar 1 kg, 250g of white wine, 75g of monosodium glutamate, 75g of salt water, and 0.5kg of salt water.

manufacturing method

Finishing raw materials: cut lean pork and fat pork into small pieces.

Stuffing: mix salt and brine, first mix into ground meat, then add other auxiliary materials (red pepper powder, pepper, dried tangerine peel, star anise, cinnamon and cardamom mixed and fried into powder), soak for 6-8 hours, and then can be filled after the ingredients taste.

Air-drying: air-drying for about 10 days after filling. When the skin is slightly oily, it can be moved indoors and hung to dry. It will be finished in 25 days. If it is dried, the drying time can be reduced.

Casing casing is a livestock product made by scraping the large intestine and small intestine of livestock. Mainly used as a jacket for filling sausages and enemas; Catgut can also be made into catgut, which is used to make tennis racket strings, bowstrings and surgical sutures. Casings are divided into pig casings, sheep casings and cattle casings according to animal types. According to the position, there are big casings and small casings.

Intestines are divided into mucosa, submucosa, muscularis and serosa from inside to outside. According to the different requirements of livestock and their processed products, the treatment of the above four layers is different. A good casing should be tough and translucent. What is emerging now is the collagen edible casing.