Absrtact: Cantonese sausage is a traditional meat product in China. Because of its unique flavor and taste, it is loved by people. In recent years, the quality and safety of Cantonese sausage has attracted more and more attention, and related research has become increasingly extensive and in-depth. However, the microwave drying equipment of Cantonese sausage is still relatively backward, which restricts the development of industry.
Key words: sausage microwave drying; drying technology; food processing technology
This paper mainly introduces the research progress of traditional and modern drying technology of Cantonese sausage, and provides reference for future research. As a typical representative of Chinese traditional meat products, Cantonese sausage has a long history of production and unique flavor.
As a kind of Chinese semi-dry fermented sausage, it is made of fresh pork, salt, sugar, wine and other auxiliary materials, through curing, pouring, drying or baking processes, and its meat is red and white, lustrous; the intestine is dry and round, with natural wrinkles on the surface, and the cut surface is tightly organized; the salty and sweet taste is coordinated, and it has the mellow and normal salted flavor after mixing sugar, wine and meat
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