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Ancient food production and food preservation techniques

- Feb 02, 2018 -

Sausage is a long cylindrical tubular food made by grinding meat of an animal into strips and pouring the sausage into food using the very old food production and meat preservation techniques. Sausage with pig or sheep's small intestine (also useful for large intestine) poured into the tune of taste of meat material made.

China's sausages have a long history, there are many types of sausages, mainly divided into Sichuan taste sausage and Guangweier sausage. The main difference is that the sweet taste of children is sweet, Sichuan flavor is spicy. Sausages used to be produced every year before New Year's holidays, and sausages are now available at any time of the year. However, the New Year eat homemade sausage has become a custom in many parts of the South, has been retained until today. The world's longest sausage broke the world record on December 27, 2008 in Bucharest, Romania, where chefs made a 392-meter long sausage with 70 kilos of meat, garlic and other ingredients.

After sausage is done, hang it in a well-ventilated place to dry it. Find bubbles, use needle to vent. Every 12 cm or so for a section, for ligation. Flipping again after two days.

Drying time depends on the temperature, wind and other reasons. In general, 7-10 days is almost the same. If you eat, 3-4 days later. But do not dry too dry, or taste bad. Good plastic bags filled up into the freezer or frozen. Can also be used cotton swab dipped in a little peanut oil evenly smear the surface, hanging in the shade below 10 ℃, can be saved after the Spring Festival.


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