Do You Want to Make Chinese Sausages?
Posted bySausages
A sausage is a food made from ground meat, and, usually, salt, herbs, and spices. Typically the sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed afterwards.Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking.
Chinese sausages, the most popular meat products in China, are basically made from pork. The Chinese name for sausages is “Lap Chong” of which the nearest translation would be “winter stuffed intestine” or “waxed intestine”, because “chong” not only means “intestine” but also “sausage”.
Chinese sausages differ according to their formulations, size and methods of processing. Chinese sausages differ essentially from other sausages. Their formulations and manufacture are unique, based on long tradition and their kitchen preparation is also rather particular. Sausages are used primarily in China as a flavouring agent and as protein fortification for a number of rice, noodle or other dishes in which they are added in quite small amounts.
An important part of Chinese sausages flavour consists of monosodium glutamate, soy sauce and sugar that are added to the sausages in exceptionally high levels. The addition of selected Chinese wines is common for certain quality products. The most popular spice is cinnamon (Cassia) since Chinese sausage producers believe that it acts as a preservative.
Sausages are eaten all the year round in China but consumption is greater during festive seasons, especially during the Chinese New Year.
According to the formulation, Chinese sausages may be divided into meat sausages (Yuen Chong) and liver sausages (Goin Chong). A special class of sausages are chicken liver sausages containing chicken livers or chicken livers combined with selected young pork livers. Processing methods and seasoning formulae are similar in both main groups of Chinese sausages.
Formulations
Basic ingredients for 100 kg
meat sausages
60–74 kg lean pork or lean pork trimmings
25–40 kg pork back fat
Liver sausages
25–50 kg lean pork
30–40 kg pork back fat
20–40 kg pork livers
Additional ingredients per 100 kg
10–18 kg water
1.5 kg Chinese wine (“Mei Kwei Lo” etc.)
Characteristic seasoning formula per 1 kg
20.0 g nitrite salt for curing
10–50 g sugar
1–3 g monosodium glutamate
15–20 g soy sauce
0.6–1.2 g cinnamon
(ginger and other spices may be blended in limited quantities)
Casings
Pig rounds narrow medium (28–32 mm) and narrow (diameter less than 28 mm)
Processing and handing
Operations involved in the production of Chinese sausages usually include running of deboned meat and fat through a grinder or reducing the meat by knife in small pieces or dices, adding seasoning, and mixing, stuffing into casings, linking, heating or hot smoking, chilling, “sweating” and packaging. Throughout this chain of operations, the meat mixture is gradually transformed into the final product or sausages
Grinding and mixing. The normal Chinese way, still commonly applied, is a time-consuming operation of cutting lean pork and fat by hand into small cubes. Using semi-industrial methods, pork is broken down through a 16–18 mm grinder plate and the fat diced by means of a semi-automatic fat cube cutter in approximately 0.7 cm particles. The fat cubes are then scalded with hot water, drained and coated with an “antioxidant-vegetable fat” mixture; the fat should be allowed to stand for 3 hours for the antioxidant to penetrate into the cubes. Such a procedure enhances the shelf life of the product against fat rancidity and off-flavour. With the industrial method, meat and fat can be placed in a cutter along with the other ingredients and the work is completed in 2 or 3 minutes.
If nitrite salt for curing is added, the mix should be allowed to stand for 3 hours at 5–8°C in a pan in the chill room. At the end of the reaction period, the diced fat is added and mixed with the seasoning and water. An important amount of water is deliberately added to the meat mixture to facilitate mixing and stuffing operations. The mixing operation is performed either by hand or in a mixer.
Stuffing. Typical Chinese-style sausages are usually stuffed into dried pig or sheep narrow casings, 18–24 mm in diameter. Stuffing is usually done manually and by means of very simple fillers, resembling ordinary funnels. Filling should not be too compact or too loose as this would ultimately affect the size of the finished product. The sausages are linked with pieces of straw (traditional Chinese method) or both ends are tied into 10 or 15 cm links with light twine. The filled sausages are further washed in water to remove small pieces of adhering meat and left to dry in a smoke chamber. Immediately after stuffing the sausages are densely perforated on all sides for the escape of entrapped air and also water vapour during the next stage of smoking.
Drying and smoking. This is the most important operation in Chinese sauage manufacture. The most suitable type of drying room or smokehouse for Chinese-style sausages is usually an especially designed brick-built unit with very simple installations. In its more sophisticated form the unit can be equipped with two or three doors, one or more dampers and be very different in size and shape. Small manufacturers successfully use a small gas oven for drying their sausages.
In drying Chinese sausages, the main aim is a constant and uniform supply of heat (and smoke, if desired) to produce a uniformly dry product. Maintenance of good air circulation is essential and the sausages must be hung in a well-spaced manner on racks in the smokehouse. At the beginning of drying and smoking, the relative air humidity is quite high, but it is gradually lowered and the degree of sausage dehydration is accelerated. Drying is done at 48–50°C for 72 hours.
Some manufacturers prefer a combination of smoking and drying, and this is done in two phases: at 50°C for 48 hours with or without added smoke (dehydration through added water) and at 60–65°C for an additional 15–24 hours, usually without added smoke (dehydration of the original meat water). As hardening of casings and surface microbial growth must be avoided, the successful execution of the drying and smoking process requires special skill and long experience.
Generally, weight losses may be estimated at about 40 percent for meat sausages and 45 to 48 percent for liver sausages. Irrespective of the initial moisture content in the formulation. Chinese sausages are normally dried to reach a low moisture percentage.
Traditional and Modern Packaging for Chinese Sausages
“The differences in grades, reflecting qualities are marked by the colour of the sausage hanging strings.”
Chilling and “sweating” process. The sausages are removed from the smokehouse and placed in a well-ventilated room for chilling. They are then either stored in bins or in cardboard cartons to undergo the “sweating” process, i.e. for one or two days, the moisture in the sausages becomes evenly distributed causing softening of the outer parts from the sausage interior. The product is then ready for packaging.
Eating And Keeping Quality Characteristics Of Chinese Sausages
Chinese sausages are dry, smoked, strongly flavoured products. Their flavour is a combination of heavy seasoning, in which soy sauce has a dominant role, smoke components and products of thermal degradation of the meat itself. There is no doubt that the simultaneous effects of both smoke and heat have a marked impact on all organoleptic and structural properties of the meat. High temperature treatment also initiates oxidative changes of fat and other constituents which are continued throughout storage.
The surface colour is dark reddish-brown in Chinese meat sausages and dark brown or brown-black in liver sausages. Fat colour is yellowish-grey, rarely yellowish-white. The sausage surface is normally shrivelled due to quick drying. The casings adhere well to the sausage content.
Moisture content is lowest at 7–8 percent and highest at over 20 percent. At the same time, the minimum fat content is about 40 percent and the maximum about 70 percent. Sugar content ranges from 9–20 percent, while the amounts of protein and salt vary from about 9 to 24 percent and 3 to 5 percent, respectively.
The excellent keeping quality of Chinese-style products is influenced both by appropriate formulation and by processing methods. High fat, salt, sugar and protein contents and an amount of water reduced by drying to a very low level cause an important decrease in water activity value. A sausage product containing 40 percent of fat, 3 percent of salt and less than 20 percent of water has a final water activity value under 0.85 and the multiplication of bacteria and yeasts is basically blocked. Preserving compounds, resulting from smoking and heat degradation of the meat itself, together with the soy sauce components and the effect of cinnamon which is known for its antimicrobial activity, are further factors contributing to the keeping life of Chinese sausages.
Most producers of Chinese sausages have their own quality grades. The differences in grades, reflecting quality and proportion of ingredients used, are mostly distinguished by the colour of the sausage hanging string.
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