我国香肠生产已有1000多年的历史,著名香肠有广式香肠、南京香肠和如皋香肠等。香肠是将新鲜猪肉切成块后加入酱油、老抽油、白糖等配料制成馅,灌入肠衣,经风干或晒干而制成的一种风味食品。香肠经过较长时间的日晒和晾挂过程,在适当的温度和湿度下,由于微生物和酶的作用,可使 China’s sausage production has more than 1,000 years of history, the famous sausage Cantonese-style sausage, Nanjing sausage and Rugao sausages. Sausage is the fresh pork cut into pieces after adding soy sauce, sucker, sugar and other ingredients made of stuffing, poured into casings, dried or dried and made of a flavor of food. After a long time the sausage and hanging drying process, at the appropriate temperature and humidity, due to the role of microorganisms and enzymes, can make