Sausage ingredient secret recipe ratio

Standard for ingredients of Cantonese sausage

Ingredients: lean pork 35kg, fat meat 15kg.

Accessories: salt 1.25 kg, sugar 2 kg, white wine 1.5 kg, colorless soy sauce 750 g, fresh ginger 500 g (for chopping and juicing), pepper noodles 50 g, monosodium glutamate 100 g and sodium nitrite 3 g.

Guangzhou Hygienic Sausage Ingredients Standard

Ingredients: lean pork 100kg.

Accessories: 9.4 kg of sugar, 2.5 kg of refined salt, 50% liquor 1.8 kg, 5 kg of first-class soy sauce, and 50-200 g of nitrate/kloc-0.

Guangdong sausage ingredient standard

Ingredients: pork 10 kg (including 3 kg of fat meat and 7 kg of lean meat),

Accessories: 300 grams of salt, 800 grams of sugar, 300 grams of wine, 500 grams of soy sauce, 200 grams of sesame paste, spice powder 10 gram.

Sichuan sausage ingredient standard

Ingredients: fat meat and lean meat (the ratio of fat meat to lean meat is 3: 7)

Accessories: 2500g, 75g of salt, fermented glutinous rice juice 1 00g, 25g of liquor, 2g of spiced powder, 2.5g of pepper powder, 20g of Chili powder, 3g of pepper, 5g of monosodium glutamate, 5g of sugar each, appropriate amount of pig casing, and bamboo tube1root.

Composition standard of Wuhu sausage

Ingredients: casing, 6 kg lean pork, 4 kg fat.

Accessories: 250g of cooking wine, 50g of onion and ginger, 5g of pepper powder, 50g of salt, 50g of monosodium glutamate, 50g of spice A5, and 30g of edible glucose (the function is to make the meat look bordeaux red and have a faint fragrance, which can be used to replace the previous nitrate).