Raw material formula beef lean meat 70kg fat meat 30kg refined salt 2.5 ~ 3kg white sugar 6 ~ 8kg white wine 2 ~ 3.5kg white soy sauce 2.5kg sodium nitrate 50g monosodium glutamate 0.25kg.

Choose healthy and fresh lean meat as raw material. Connective tissues such as tendons and broken cartilage must be removed, and the meat should be elastic and bright red. Fresh meat can improve the water retention capacity of products because of its strong adhesion. The casing should have no peculiar smell, strong tensile force, a certain length and a diameter of16 ~18 mm. The quality of casing has a great influence on the appearance of sausage, and sheep small intestine is generally used. Salt requires refined salt with purity above 95% and water content below 2%. Ordinary sugar uses refined white sugar with less water and ash. Soy sauce is the main condiment for processing sausage (not added in enema), and its dosage is large, which has a great influence on sausage flavor, so first-class white soy sauce or high-quality special soy sauce is selected. Qu liquor is an important ingredient to make dry sausage taste mellow, which requires the use of high-quality Qu liquor.

Filling: put a certain amount of minced lean meat and drained diced fat into a blender to mix, and sprinkle evenly on the meat surface according to the prepared seasoning. If the solid component can be slightly dissolved, add it again to avoid uneven mixing. At the same time, add a certain amount of water to accelerate the penetration and make the meat filling juicy and soft (warm water can be added in winter). The water addition is 10 ~ 15% of the meat weight. Pour the evenly mixed meat quickly, or the color will turn brown, which will affect the appearance of the product.

Enema: before filling, wash the casing, soak it in clear water, take it out and dry it. There are two kinds of enema: manual and mechanical. Air compression enema machine is used in meat joint factory. Hold the hand of the casing when filling, and the tightness should be appropriate. Avoid the casing rupture caused by too much meat stuffing in the intestine, or the bubble formation in the jejunum caused by too little meat stuffing. After the sausage is filled, tie it tightly with straw rope every 24 ~ 26 cm, and then tie it tightly with small thread in the middle, so that the product length is 12 ~ 13 cm. Then puncture the hole with a steel needle to let the intestinal gas out. Then wash the greasy and stuffing on the surface of the intestine with clear water to keep the intestine clean and bright, which is convenient for drying and dehydration.

Air-drying (or baking): Fill the cleaned sausages, hang them with bamboo poles, expose them to the sun every 3-5 hours, and rotate the position of the sausages. /kloc-after 0/~ 2 days in the sun, hang the sausage in a well-ventilated place to dry. When baking, the drying room temperature should be controlled at about 45 ~ 50℃, and the lower part of sausage should be more than 60 cm away from the flame. When the temperature is too high, the fat melts and oozes, the color darkens, the lean meat is cooked, and the yield decreases. If the temperature is too low, the baking time will be prolonged and the meat stuffing will become sour. In the baking process, in order to make the sausage heated evenly, it is necessary to change the sausage up and down, and the sausage is usually baked for 1 ~ 2 days and nights.

Storage: under the condition of 10℃, it can be stored for 1 ~ 3 months. It should be hung in a well-ventilated place.