1. Materials: fresh pork, carrot, green pepper, soybean protein powder, konjac flour, starch, spices, sodium nitrite, salt, edible gelatin, agar and ascorbic acid.

2. Formula: 35 kg of pig muscle, 0/5 kg of pig fat/kloc-,2 kg of soybean protein powder, 6 kg of starch, 3.75 kg of carrot, 2.5 kg of salt, 250 g of pepper, 750 g of sugar, 20 g of corn flour, 45 g of monosodium glutamate, 20 g of edible gelatin and 25 g of agar.

3. Cutting and curing of meat: cut pork muscle into 1 cm square, and cut pork fat into 5-7 cm pieces. Add 3% salt and 0.0 15% sodium nitrite to minced pork muscle, then put it in a container and store it at 4-8℃ 18-24 hours. Fat meat and pork muscle are cured separately, with the same salt content, but sodium nitrite is generally not added to fat meat curing.

4. Carrot pretreatment: Carrot is washed, peeled in 2-4% NaOH hot alkali solution, washed and cut into pieces with a thickness of 0.5 cm. Put it into the mixed solution of 2%NACL and 0. 15% ascorbic acid and soak it for 5 minutes to prevent discoloration. Take it out, wash it, pre-cook it in boiling water for 4 minutes, and chop it up after showering.

5. Pretreatment of green pepper: Seed and stalk sweet green pepper, cut into large pieces, soak in 0. 1HCL solution for 30 minutes, drain, blanch in boiling water for 2-3 minutes, take out, cool and chop.

6. Stirring: The marinated pork and fat meat are respectively sent to a meat grinder for mincing. Then put the minced meat and diced vegetables into a cutter and mix them. At the same time, soybean protein, konjac flour, dissolved agar, edible gelatin and dissolved starch are added, and other ingredients are added. The purpose of stuffing mixing is to emulsify the soluble protein in the meat fiber to increase the viscosity and elasticity of the meat stuffing. Generally, the stuffing mixing time is 10- 15 minutes, and the meat temperature is controlled at about 8℃. In order to prevent the temperature of meat from rising, some crushed ice can be added, but the meat stuffing should be prevented from thinning.

7. Enema: Enema fills stuffing, which is processed in small quantities at home, or can be filled manually by placing a funnel directly on the intestine. The enema should be loose and moderate, filled with 15cm each time, tied tightly with a string, and pricked with a small needle to remove water and air when baking sausage.

8. Baking: Bake the sausage in the oven for 5- 10 minutes, and turn the sausage up and down once to ensure the uniformity of baking. The oven temperature is 80℃ and the baking time is 2 hours until the sausage surface is dry and the casing is translucent.

9. Boiling: When the water temperature rises to 90-95℃, put the sausage into the pot, and keep the water temperature in the pot at 78-84℃. When the central temperature of casing is 75℃, you can touch the sausage body with your hands, which is stiff and elastic enough. The cooking time is about 30 minutes.

10, smoking: smoking machines can be used for smoking, but most of them are still in the smoking room, burning with wood and sawdust, smoking, smoking temperature 35-45℃, time 10- 12 minutes, when the sausage surface is dry and shiny, it can be out of the smoking room.