Sausage/sausage detection

Dachshund refers to a Chinese characteristic meat product made from meat as raw material, cut and ground into diced pieces, supplemented with auxiliar

Dachshund refers to a Chinese characteristic meat product made from meat as raw material, cut and ground into diced pieces, supplemented with auxiliary materials, and poured into animal casings for fermentation, ripening, and drying. It is the largest category of meat products in China

First, detection range:

(1) Divided by taste

There are Cantonese and Sichuan sausages.

. Cantonese sausage is a traditional product in Guangdong Province, produced throughout the country. It is famous for its production in the Guangdong region, hence its name, also known as Cantonese sausage. The main difference between Cantonese sausages and Sichuan sausages lies in the different proportions of sugar and salt added. Cantonese sausages have a higher sugar content and higher sweetness, while Sichuan sausages have a lower sugar content and lower sweetness; In addition, Sichuan style sausages often use chili peppers and Chinese prickly ash as adjuncts, hence they are known as spicy sausages

(2) Classified by place of origin

There are Guangdong sausages, Sichuan sausages, Nanjing sausages, Beijing sausages, Shanxi sausages, Rugao sausages, Wuhan sausages, Harbin sausages, etc.

(3) Divided by raw and cooked

There are raw and dried sausages and cooked sausages.

. Dried sausages are easy to store due to the majority of moisture being removed by air drying or baking. Moreover, due to prolonged air drying and maturation, the product has a delicious and mellow aroma; Cooked sausages are not suitable for long-term storage due to their high moisture content

(4) Divided by shape

There are jujube intestines, circular intestines, Buddha bead intestines, etc.

2. Test items:

Sensory, moisture, protein, fat, total sugar, chloride, peroxide value, nitrite, sensory, moisture, protein, fat, total sugar (calculated by glucose), salt, acid value Nitrite (please consult online engineer for unlisted items)

Third: Detection Standard:

Sensory "Chinese Sausage GB/T23493-20095.1"

Moisture "Chinese Sausage GB/T23493-20095.2

National Food Safety Standard GB/T23493-20095.2-2016"

Protein "Chinese Sausage GB/T23493-20095.3

Determination of Nitrogen Content in Meat and Meat Products GB/T9695.11-2008"

Fat Chinese Sausage GB/T23493-20095.4

Determination of Free Fat Content in Meat and Meat Products GB/T9695.1-2008

Total Sugar "Chinese Sausage GB/T23493-20095.5

Determination of Total Sugar Content in Meat Products GB/T9695.31-2008

Chloride" Chinese Sausage GB/T23493-20095.6

National Food Safety Standard for the Determination of Chloride in Foods GB5009.44-2016

Peroxide Value

Chinese Sausage GB/T23493-20095.7

National Food Safety Standard - Determination of Peroxide Value in Food GB5009.227-2016

Nitrite "Chinese Sausage GB/T23493-20095.8

National Food Safety Standard - Determination of Nitrite and Nitrate in Food GB5009.33-2010

Sensory" Chinese Sausage SB/T10278-156 0190 2607.1 "

Moisture Chinese Sausage SB/T10278-156 0190 2607.2

National Food Safety Standard - Determination of Moisture in Foods GB5009.3-2016

Protein "Chinese Sausage SB/T10278-156 0190 2607.3

Determination of Nitrogen Content in Meat and Meat Products GB/T9695.11-2008"

Fat "Chinese Sausage SB/T10278-156 0190 2607.4

Determination of Free Fat Content in Meat and Meat Products GB/T9695.1-2008"

Total Sugar (Calculated by Glucose)

Chinese Sausage SB/T10278-156 0190 2607.5

Determination of Total Sugar Content in Meat Products GB/T9695.31-2008 "

Salt Content" Chinese Sausage SB/T10278-156 0190 2607.6

National Food Safety Standard GB 5009.44-2016 "

Acid Value" Chinese Sausage SB/T10278-156 0190 2607.7

National Food Safety Standard GB 5009.229-2016 "

Nitrite Chinese Sausage SB/T10278-156 0190 2607.8

National Food Safety Standard - Determination of Nitrite and Nitrate in Food GB5009.33-2010

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