This method is characterized by glucose, sodium erythorbate instead of the traditional nitrate or nitrite as a coloring agent. Sodium erythorbate is also a good antioxidant and preservative. No-small row of sausages are new products for intestinal products. Its characteristics are: "No" salt, ruddy color, rich nutrition, rich waxy flavor, has a unique flavor. 1. Raw material finishing: Select pork ribs that are in line with the pollution-free meat, cut them separately, and cut the weight of the flesh and bones 1:3. Let the meat grow 3 to 4 centimeters. Wash blood stains with warm water and drain. 2. Ingredients (according to 50 kg of raw materials): 50 to 60 degrees high-quality 250 grams of liquor, sugar, soy sauce, salt and each 1.5 kg, 50 grams of monosodium glutamate, allspice 75 grams, glucose 100 grams, 40 grams of sodium erythorbate. Allspice formula: Amomum 100 grams, 75 grams of peeled fruit, 150 grams of dried tangerine peel, 50 grams of star anise, pepper, cinnamon and cardamom. In addition to Amomum vulgare, soybean meal, are fried and mixed into fine powder. 3. Pickling: Wash and drain the small row, mixing with the above ingredients, marinated in the tank. Pickling time is 4 hours in summer, 8 hours in spring and autumn, and 10 to 24 hours in winter. Turn it up and down 1 or 2 times to make it even. 4. Enema: The small row is poured into the cleaned fresh pig small intestine with a casing diameter of 3 to 3.2 cm. Pig dry casings are also available. The color is milky white, odor-free, thin and tough, uniform and transparent. Casing diameter 2.8 to 3 cm, soaked with water soft, spare. Each small row consists of 1 section and each section is made with a needle to pierce the internal air and lint the cotton cord. Rinse in 60-70°C hot water. 5. Air dry: Hang a small row of sausages in a dry and ventilated place for 20 days. Cut the cotton rope with scissors, apply sesame oil on the sausage, and seal it in a plastic bag.
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