Harbin sausage product features: good elasticity, rich nutrition, fresh and delicious, which really makes people never tire of eating. Harbin sausage, Russian transliteration is "Lidos", "Lidos" and Harbin sausage are the same concept. Many Harbin people call Harbin sausage "Lidos sausage", and some people like to use the abbreviation of "Harbin sausage". "Ridos" originated in Lithuania in Eastern Europe. After the construction of the Middle East Railway in 1898, a large number of foreigners entered Harbin and brought meat products to Harbin, which is now a household name in Harbin Red Square. The ingredients and production methods are as follows:

1. Raw materials and finishing: fresh pork and fresh lean beef with the same fatness are selected. Remove the bones, tendons and tendons from the selected lean meat, and then cut the fat lean meat into pieces about 1 cm long, 5-6 cm wide and 2 cm thick respectively.

2. Ingredients: (based on the feed of 6 kg of lean pork, 4 kg of fat pork and 1 kg of beef): 2 kg of starch, .6 kg of garlic, .2 kg of black pepper, 5-6 kg of salt, and saltpeter accounting for 1/2 of the feed.

3. Pickling and stuffing: mix salt, saltpetre and fat lean meat, stir evenly, pickle at 3-4℃ for 2-3 days, mince the pickled lean meat with a sieve plate meat grinder with a diameter of 2-3 mm, and chop the minced meat again with a knife (the temperature of the stuffed meat should not exceed 1℃). Cut the pickled fat into 1 cubic centimeter of diced fat. Mix the meat with garlic and black pepper and stir well. First, the beef stuffing is fully mixed and stirred with appropriate amount of cold water for 5-6 minutes, then the ingredients and pork stuffing are dissolved with clear water, added into the meat stuffing with existing ingredients, and finally the diced fat meat is added and stirred for 2-3 minutes.

4. enema and baking: rinse the small intestine of cattle or pig, and make sausage according to the requirements. Oak, basswood, birch and elm with less resin were selected as baking fuels. First, the firewood is placed crosswise in the furnace to ignite and burn. When the temperature in the furnace reaches 6-7℃, it is baked. The lower end of the enema in the furnace should be more than 6 cm away from the fire position. After baking for 5-1 minutes, the position of the enema in the furnace should be changed up and down. The temperature in the furnace should always be kept at 65-85℃. After baking for 25-4 minutes, the casing is translucent, the skin is dry, and the surface and intestine of the casing are changed.

5. Boiling and smoking: when the water temperature is 85-9℃ and the temperature is kept between 78-84℃, the cooked enema is smoked in a smoking room at 35-4℃ for 12 hours to obtain the finished product.