Ingredients List of Canton Style Sausage

Information list of Cantonese sausage: lean pork front and back legs, back fat, sugar, salt, wine, monosodium glutamate, sodium nitrite, water.

Cantonese sausage is a traditional Han Chinese dish from the Guangdong area, belonging to the Cantonese cuisine. This dish has the characteristics of beautiful appearance, bright color, mellow flavor, delicious taste, thin skin and tender meat. There are many varieties of Cantonese sausage, mainly including raw sausage, old sausage, fresh dried duck sausage, preserved gold and silver sausage, pig heart sausage, lean pork sausage, black bean oyster sausage, fresh shrimp sausage, egg yolk sausage, rose pork sausage, beef sausage, chicken sausage, duck sausage, mushroom sausage, squid sausage, Yaozhu Jelly as well as dozens of Dongguan preserved sausage with local specialties.

The ingredients of Cantonese sausage are lean pork front and back legs, back fat, sugar, salt, wine, monosodium glutamate, sodium nitrite and water. The appearance of Cantonese sausage is small and delicate, red and white color, bright and shiny. Eating taste sharp, sweet and savory, aftertaste lingering.

Notes on making Cantonese-style sausage

1, raw material selection: you should choose fresh, high-quality pork and auxiliary materials, avoid using expired or substandard quality ingredients. At the same time, you should choose the right sausage casing materials according to different taste needs.

2, filling process: filling sausage should ensure that the sausage casing is clean and intact, to avoid too much meat in the intestines to swell and break the casing or too little meat to form an empty sausage to produce air bubbles. The filling speed and pressure should be controlled to avoid the rupture of casing. After filling the sausage should be hung up with bamboo poles in time to dry or bake.

3, smoking processing: smoking is an important part of the processing of Cantonese-style sausage, smoking time, temperature and smoke room hygiene need to pay attention to. Should be based on different taste needs, control the smoking time and temperature. At the same time, the internal equipment and environment of the smoking room should be cleaned and disinfected regularly.