The production technique of Kaizhou sausage is a traditional handicraft in Kaizhou District, Chongqing. It has a long history, unique flavor, and is deeply loved by people.

1、 Historical background

The history of Kaizhou sausage can be traced back to a long time ago, which was gradually accumulated and developed by the local people through long-term production and life. This technique not only reflects the careful selection and unique processing of ingredients by the people of Kaifeng, but also showcases their love and pursuit of food.

2、 Production process

The production process of Kaizhou sausage is very complex and requires multiple steps of fine processing, mainly including the following steps:

Material selection:

Kaizhou sausages are made from the hind leg meat of pigs fed pure grains, which needs to be sliced thinly to ensure the taste and texture of the sausages.

At the same time, it will also be supplemented with refined fat to increase the fat content and flavor of sausages.

Mixing materials:

Mix the cut pork and all the ingredients (such as spices, salt, etc.) together until they fully penetrate into the pork.

record:

Pour the mixed pork into the washed small intestine, and during the filling process, it is necessary to maintain the tightness of the sausage to avoid voids or bubbles.

After the filling is completed, it is necessary to slowly squeeze the meat inside the intestines from the front, and use a toothpick to make a small hole on the meat intestines to release bubbles.

Drying and smoking:

Wash the pre filled sausages with warm water and hang them in a well ventilated place to dry. Use a fan to blow for 1 day and 1 night to remove moisture.

After drying, the sausage is then subjected to high-temperature smoking to make its outer belt crispy and inner layer fresh and tender.

Finally, hang the smoked sausages and air dry for 2-3 days. Once the surface is dry, they can be consumed.

3、 Unique features

Low temperature fermentation and storage:

Kaizhou sausage adopts low-temperature fermentation and low-temperature storage technology to simulate the temperature, humidity, wind speed and other conditions of winter in Chongqing for production, making sausages more in line with modern people's demand for healthy food.

The combination of traditional craftsmanship and modern technology:

On the basis of retaining traditional sausage making techniques, Kaishou sausages also combine modern mechanization and standardized production technology to improve production efficiency and quality stability.

4、 Cultural Value and Influence

Local characteristics:

Kaizhou sausage has typical local characteristics, with a rosy color, suitable fat and thinness, and a fragrant but not greasy flavor that is deeply loved by people.

Cultural Inheritance:

As one of the intangible cultural heritages, the production techniques of Kaizhou sausages have received widespread attention and support from the local government and society. By organizing training courses and establishing inheritance bases, we continuously promote the inheritance and development of this skill.

Market impact:

With the improvement of people's living standards and the change of consumption concepts, Kaizhou sausages are gradually moving out of the Sichuan Chongqing region and into the national and even global markets. Its unique flavor and production process have attracted increasing attention and love from consumers.

The production technique of Kaizhou sausage is a traditional handicraft with profound cultural heritage and unique flavor. Through continuous inheritance and development, this skill will continue to contribute to the economic and cultural prosperity of the Kaifeng region.