What are the characteristics of Chinese sausage

Sausage is China's famous traditional flavor meat products, selection of materials, fine production, unique flavor, loved by the people. In the past, the folk production of sausage, more in the lunar month, so also known as sausage, Chinese sausage is China's traditional cured meat products in a large category.

The traditional production process is in the winter months in the lower temperature of the raw meat for curing, and then through the natural air-drying and maturation process made of a class of products. Most of the products have been industrialized and scaled up to achieve all-weather year-round production. Industrialized production using modern food engineering high-tech transformation of the traditional production process, such as the air-drying process by the natural type into a temperature-controlled humidity-controlled type, the maturation process in the realization of the temperature-controlled humidity-controlled basis, the use of fermentation instead of the natural fermentation process, so that the quality of the product and the stability of the quality of the product has been greatly improved, but also to make the product's safety and quality has been guaranteed, and to achieve the all-weather year-round production. China's vast territory, the climate varies greatly, which in the traditional production conditions formed under the different flavors of the many sausage products, customary production of regional sausage classification, such as Guangdong sausage (Guangdong sausage), Sichuan sausage, Beijing sausage, Rugao sausage, Harbin sausage and so on. According to the shape of the product; Chinese sausage is also divided into sausage, sausage tripe, meat dates and so on.