T/HBMA 001-2022 Processing specifications for specialty flavor sausage

Scope

Main technical content: 1. Select healthy pork that has passed quarantine and inspection, without skin, bones, large blood vessels, or tendons. Wash and dry it thoroughly; 2. Cut the raw pork into the required form (or mince it) and keep the minced meat at a temperature below 15°C; 3. Mix the minced meat with salt and marinate it for more than 4 hours at a temperature of 0°C to 10°C; 4. Add other seasonings to the marinated minced meat and mix well to ensure it has sufficient stickiness and plasticity; 5. Use a sausage stuffing machine to fill the minced meat into casings. Tie the filled casings in sections according to product specifications and puncture the casings to release air; 6. Hang the filled sausages in a drying room for hot smoking. The products should be hung neatly, with the hanging height not exceeding 2 m and the spacing between sections being no less than 10 cm; 7. Dry the hung sausages in sections and remove moisture throughout the process. The first section should be at a temperature of 60°C to 65°C for 8 hours to quickly remove water from the casings; the second section should be at a temperature of 50°C to 55°C for 40 hours of smoking. After the sausages are dried and acquire a distinctive smoked flavor, remove them from the drying room and cool them; 8. Hang the filled sausages in a drying room and remove moisture throughout the process. The first section should be at a temperature of 60°C to 65°C for 8 hours; the second section should be at a temperature of 50°C to 55°C for 40 hours to dry the sausages until they shrink appropriately. Alternatively, they can be dried naturally in a wind-drying room.

Development Information

Related Standards