The invention relates to a
processing technique for sausage. The
processing technique comprises the processes of selecting materials, treating raw materials, stripping and
slicing,
pickling, stirring, filling sausage, airing and
dewatering and packaging. The
pickling process comprises the following steps: adopting a vacuum low-
nitrate pickling technique for pickling, placing the treated sausage raw materials into a vacuum pickling
machine, and then adding a pickling
mixed solution composed of
nitrite,
lactic acid bacteria and salt into the vacuum pickling
machine and soaking the sausage raw materials into the pickling
mixed solution. The stirring process comprises the following steps: adopting a vacuum
nitrosamine control technique for stirring, namely, adding stirring additive into pickled
meat paste, putting into a vacuum stirring
machine for stirring, uniformly mixing the
meat paste, and then adding 0.3-2wt% of
nitrite reductase complex
enzyme preparation into the mixed
meat paste and uniformly stirring. The invention has the advantages that the
processing technique for sausage can reduce the addition of the
nitrite and can effectively reduce the nitrite residue in the sausage.