1. Materials: fresh pork, carrots, green peppers, soy protein powder, konjac powder, starch, spices, sodium nitrite, salt, edible gelatin, agar, ascorbic acid.

2. Formula: 35kg of pig muscle, 15kg of pig fat, 2kg of soy protein powder, 6kg of starch, 3.75kg of carrots, 2.5kg of salt, 250g of pepper, 750g of sugar, corn 20 grams of powder, 45 grams of MSG, 20 grams of edible gelatin, and 25 grams of agar.

3. Meat cutting and marinating: cut pig muscles into 1 cm squares, and cut pig fat into 5-7 cm cubes. Add 3% salt and 0.015% sodium nitrite to the cut pig muscles. Stir evenly, put it into a container, place it in an environment of 4-8℃, and marinate for 18-24 hours. Fatty meat is marinated separately from pig muscle, with the same amount of salt, but sodium nitrite is generally not added to fattening.

4. Carrot pretreatment: Wash the carrots, add 2-4% NAOH hot alkali solution, peel them, clean the water, and cut into 0.5 cm thick slices. Put it into a mixture of 2% NACL and 0.15% ascorbic acid and soak it for 5 minutes to prevent discoloration. Remove, rinse, simmer in boiling water for 4 minutes, rinse and chop.

5. Green pepper pre-treatment: remove seeds and stems from sweet green pepper, cut into large pieces, soak in 0.1 HCL solution for 30 minutes and drain, then blanch in boiling water for 2-3 minutes, remove and cool. Chop finely.

6. Mincing: The marinated pork muscles and fat meat are sent to the meat grinder and minced separately. Then put the meat filling and diced vegetables into the chopper and mix. At the same time, add soy protein, konjac powder, dissolved agar, edible gelatin and dissolved starch, and then add other ingredients. The filling is to emulsify the soluble protein in the meat fiber to increase the adhesion and elasticity of the meat filling. . The general filling time is 10-15 minutes, and the meat temperature is controlled at about 8°C. To prevent the meat temperature from rising, you can add some crushed ice cubes, but prevent the meat filling from becoming thin.

7. Filling: Filling with sausage filling machine, small amount of processing at home, or manual filling with a funnel directly placed on the intestines. The enema should be moderately tight and tight, and should be tied with a thin rope every 15 centimeters. After the intestines are filled, several small holes should be poked with small needles to facilitate the elimination of water and air during the drying of the intestines.

8. Baking: Put the sausage into the oven and bake for 5-10 minutes. Turn the intestines up and down once to ensure even baking. The oven temperature is 80°C and the baking time is 2 hours. Until the surface of the intestines is dry, there is no sticky feeling to the touch, and the casings are translucent, it is ready to be taken out of the oven.

9. Cooking: When the water temperature rises to 90-95℃, put the enema into the pot. The water temperature in the pot should be kept at 78-84℃. When the center temperature of the casing reaches 75℃, touch the intestines with your hands to make them firm. , enough elasticity, ready to serve. The cooking time is about 30 minutes.

10. Smoking: Smoke generators can be used for smoking, but most of them are still in the smoking room, using wood and sawdust to burn, smoke smoking, the smoking temperature is 35-45℃, the time is 10-12 minutes , when the surface of the intestines is dry and shiny, and has a uniform red color, you can leave the smoking chamber