Process for producing intermediate moisture vacuum- packed chinese-style chevon sausage

Abstract

A process for producing a Chinese-style sausage product made from chevon meat is disclosed. The sausage comprises ground chevon meat, chicken skin, water, refined sugar, rice wine or apple juice, soy sauce, curing salt, and salt formulated to provide a shelf-stable meat product with sensory characteristics. The sausage mixture is cured, stuffed into a casing, partially dehydrated, conditioned under controlled temperature and humidity, and vacuum-packed for storage. The disclosed formulation provides an alternative sausage product utilizing goat meat while maintaining characteristics associated with traditional Chinese-style sausages.