Production process of desktop sausage

Raw meat selection ->trimming ->marinating ->grinding or chopping ->ingredients and filling ->filling and knotting ->baking ->steaming

Boiling → Smoking → Quality Inspection → Storage.

3. Advantages of adding carrageenan to sausages

1) Flavor: It can effectively blend various flavors of the product, with a rich aroma that can effectively mask any unpleasant flavors,

And it has a significant promoting effect on flavor release.

2) Texture: The meat sausage made has a solid texture, a refreshing chewiness, and a more elastic and firm texture, completely without any impurities

There is a sense of looseness.

3) Cost: Convenient addition, easy operation, and low cost.