Effect of variable temperature baking process on the quality of Cantonese sausage

As one of the traditional Chinese sausages, Cantonese sausages can guarantee the unique sensory quality of Cantonese sausages, such as beautiful appearance, bright color, mellow flavor and delicious flavor. Deeply loved by consumers at home and abroad. The production cycle of traditional Cantonese sausages is long, and the folk processing generally needs to be air-dried for 10~15d . The industrial production uses drying to dry the Cantonese sausages. The temperature is generally kept between 40~65°C and baked for 2~3d. .