Processing method of Cantonese style sausages

The invention provides a processing method of Cantonese style sausages. The method comprises the following steps of (1) raw material preparation, namely weighing pork lean meat, pig fat, water, salt, cooking wine, aginomoto, white sugar, hybrid emulsifiers and chromogenic reagents for later use; (2) meat grinding and mixing, namely cleanly washing the pork lean meat and the pig fat obtained in the step (1), dicing the clean pork lean meat and pig fat through a meat grinder into meat particles, draining off water, adding the water, the salt, the cooking wine, the aginomoto, the white sugar, the hybrid emulsifiers and the chromogenic reagents into the pig fat particles, stirring to obtain a mixture, placing the mixture in a room at the temperature of 20 DEG C to be cured for 6 hours to 10 hours, mixing and stirring the diced pork lean meat and the cured diced pig fat evenly into meat slurry; (3), casing pouring, namely pouring the evenly-mixed meat slurry into natural casings under the vacuum condition to obtain sausages; and (4), baking, namely putting the sausages obtained in the step (3) into a vacuum drying box for carrying out microwave drying so as to obtain the Cantonese style sausages. The processing method can be used for solving the problem of sausage oil perspiring in the baking process, the product yield is increased, and the taste of the sausages is improved.