1. Formula Standard
Main Ingredients: 35 kg raw beef, 15 kg pork fat.
Auxiliary Ingredients: 1.5 kg salt, 1.5 kg light soy sauce, 3 kg white granulated sugar, 500 g liquor, 2 g sodium nitrite.
2. Processing Procedures
(1) Raw Material Preparation
Select freshly inspected qualified beef, preferably hind leg meat. Remove bones and tendons, soak the meat in cold water and drain thoroughly. Mince the beef into chunks of approximately 1 cm using a meat grinder.
Peel the pork fat and cut it into 1 cm cubes. Rinse the fat cubes once with warm water and drain off excess water.
(2) Stuffing Preparation
Combine the minced beef and pork fat cubes. Add salt and sodium nitrite, then knead thoroughly for 5 minutes to mix evenly. Let the mixture stand for 10 minutes.
Blend light soy sauce, white granulated sugar and liquor together, pour the mixture over the meat and stir well to prepare the sausage stuffing.
(3) Casing Filling
Soak and rinse sausage casings with warm water to soften them. For polyvinylidene chloride (PVDC) casings, follow the manufacturer’s instructions; the stuffing shall be ground into fine meat paste.
Fill the stuffing into casings manually or with a sausage filler, and tie knots at intervals of 20 centimeters. Use a needle board to prick holes for air venting.
After filling and tying, rinse the sausages with warm water to remove oil stains and dirt on the casing surface.
(4) Baking or Air-drying
Hang the sausages on drying rods for natural air-drying, or place them directly in an oven. Set the oven temperature between 60℃ and 70℃ (starting higher then gradually lowering), and bake for 3 hours. Take the sausages out once the surface is dry.
Hang them in a well-ventilated area for further air-drying for 3 to 5 days until the sausages become dry and firm to the touch. The finished product yield rate is 62%.
3. Processing Equipment
(1) Meat Cutting and Grinding Equipment
A meat cutter can produce raw materials of different sizes by replacing different cutting blades. A meat grinder can make meat particles in varying sizes by changing perforated plates. Such equipment is widely available nationwide, and users may select appropriate models according to actual production demands.
(2) Chopping and Mixing Equipment
Meat ground by ordinary meat grinders is usually medium-coarse. For products requiring finer stuffing or emulsified sausages (to improve yield and product quality), a bowl cutter is essential. It performs both fine cutting and mixing, and various auxiliary ingredients can be added during the chopping process.
Bowl cutters are divided into conventional type and vacuum type. Vacuum bowl cutters prevent air from entering the protein structure of meat, thus enhancing the emulsifying property of stuffing.
For products without a chopping process, use a meat mixer to blend meat and auxiliary ingredients uniformly. Meat mixers also include conventional and vacuum models for optional selection.
(3) Filling Equipment
Filling is a key procedure for sausage products, which pumps prepared stuffing into casings or other packaging materials by mechanical force. Filling machines are mainly categorized into hydraulic sausage fillers and vacuum sausage fillers.
Most new-style vacuum sausage fillers at home and abroad are equipped with automatic dosing and stepless speed regulation devices. They can eliminate large air bubbles in stuffing and are fitted with automatic tying or twisting mechanisms.
(4) Baking Equipment
Baking dries the sausage surface, creates an attractive color and strengthens the casings.
The traditional method adopts baking rooms and racks, using firewood or charcoal as heat sources for direct baking. Modern production uses temperature-controlled ovens with electric heating tubes for radiant heating.
(5) Packaging Equipment
Clippers are used to seal each section of products such as ham sausages. Clippers are available in manual and automatic types with various specifications.
Main Ingredients: 35 kg raw beef, 15 kg pork fat.
Auxiliary Ingredients: 1.5 kg salt, 1.5 kg light soy sauce, 3 kg white granulated sugar, 500 g liquor, 2 g sodium nitrite.
2. Processing Procedures
(1) Raw Material Preparation
Select freshly inspected qualified beef, preferably hind leg meat. Remove bones and tendons, soak the meat in cold water and drain thoroughly. Mince the beef into chunks of approximately 1 cm using a meat grinder.
Peel the pork fat and cut it into 1 cm cubes. Rinse the fat cubes once with warm water and drain off excess water.
(2) Stuffing Preparation
Combine the minced beef and pork fat cubes. Add salt and sodium nitrite, then knead thoroughly for 5 minutes to mix evenly. Let the mixture stand for 10 minutes.
Blend light soy sauce, white granulated sugar and liquor together, pour the mixture over the meat and stir well to prepare the sausage stuffing.
(3) Casing Filling
Soak and rinse sausage casings with warm water to soften them. For polyvinylidene chloride (PVDC) casings, follow the manufacturer’s instructions; the stuffing shall be ground into fine meat paste.
Fill the stuffing into casings manually or with a sausage filler, and tie knots at intervals of 20 centimeters. Use a needle board to prick holes for air venting.
After filling and tying, rinse the sausages with warm water to remove oil stains and dirt on the casing surface.
(4) Baking or Air-drying
Hang the sausages on drying rods for natural air-drying, or place them directly in an oven. Set the oven temperature between 60℃ and 70℃ (starting higher then gradually lowering), and bake for 3 hours. Take the sausages out once the surface is dry.
Hang them in a well-ventilated area for further air-drying for 3 to 5 days until the sausages become dry and firm to the touch. The finished product yield rate is 62%.
3. Processing Equipment
(1) Meat Cutting and Grinding Equipment
A meat cutter can produce raw materials of different sizes by replacing different cutting blades. A meat grinder can make meat particles in varying sizes by changing perforated plates. Such equipment is widely available nationwide, and users may select appropriate models according to actual production demands.
(2) Chopping and Mixing Equipment
Meat ground by ordinary meat grinders is usually medium-coarse. For products requiring finer stuffing or emulsified sausages (to improve yield and product quality), a bowl cutter is essential. It performs both fine cutting and mixing, and various auxiliary ingredients can be added during the chopping process.
Bowl cutters are divided into conventional type and vacuum type. Vacuum bowl cutters prevent air from entering the protein structure of meat, thus enhancing the emulsifying property of stuffing.
For products without a chopping process, use a meat mixer to blend meat and auxiliary ingredients uniformly. Meat mixers also include conventional and vacuum models for optional selection.
(3) Filling Equipment
Filling is a key procedure for sausage products, which pumps prepared stuffing into casings or other packaging materials by mechanical force. Filling machines are mainly categorized into hydraulic sausage fillers and vacuum sausage fillers.
Most new-style vacuum sausage fillers at home and abroad are equipped with automatic dosing and stepless speed regulation devices. They can eliminate large air bubbles in stuffing and are fitted with automatic tying or twisting mechanisms.
(4) Baking Equipment
Baking dries the sausage surface, creates an attractive color and strengthens the casings.
The traditional method adopts baking rooms and racks, using firewood or charcoal as heat sources for direct baking. Modern production uses temperature-controlled ovens with electric heating tubes for radiant heating.
(5) Packaging Equipment
Clippers are used to seal each section of products such as ham sausages. Clippers are available in manual and automatic types with various specifications.
