The output of sausage is about 60%, and the finished product after filling 10 kg sausage is 6 kg. 10 kg (5 kg) of meat plus 80 g of salt. Spiced powder 15g, Cantonese sausage without soy sauce, its red color comes from sodium nitrite, 10 kg meat with 0.6g, white wine with high-alcohol liquor (above 50 degrees) with soy sauce, 10 kg sausage with 150g.
Standard for ingredients of Cantonese sausage
Ingredients: lean pork 35kg, fat meat 15kg.
Accessories: salt 1.25 kg, sugar 2 kg, white wine 1.5 kg, colorless soy sauce 750 g, fresh ginger 500 g (for chopping and juicing), pepper noodles 50 g, monosodium glutamate 100 g and sodium nitrite 3 g.
Guangzhou Hygienic Sausage Ingredients Standard
Ingredients: lean pork 100kg.
Accessories: 9.4 kg of sugar, 2.5 kg of refined salt, 50% liquor 1.8 kg, 5 kg of first-class soy sauce, and 50-200 g of nitrate/kloc-0.
Guangdong sausage ingredient standard
Ingredients: pork 10 kg (including 3 kg of fat meat and 7 kg of lean meat),
Accessories: 300 grams of salt, 800 grams of sugar, 300 grams of wine, 500 grams of soy sauce, 200 grams of sesame paste, spice powder 10 gram.
Sichuan sausage ingredient standard
Ingredients: fat meat and lean meat (the ratio of fat meat to lean meat is 3: 7)
Accessories: 2500g, 75g of salt, fermented glutinous rice juice 1 00g, 25g of liquor, 2g of spiced powder, 2.5g of pepper powder, 20g of Chili powder, 3g of pepper, 5g of monosodium glutamate, 5g of sugar each, appropriate amount of pig casing, and bamboo tube1root.
Composition standard of Wuhu sausage
Ingredients: casing, 6 kg lean pork, 4 kg fat.
Accessories: 250g of cooking wine, 50g of onion and ginger, 5g of pepper powder, 50g of salt, 50g of monosodium glutamate, 50g of spice A (pictured) and 30g of edible glucose (the function is to make the meat look bordeaux red, with a faint aroma, which can replace the previous nitrate).