What is the suitable temperature for sausage stuffing?

Between 25 and 30 degrees Celsius. The temperature between 25-30 degrees Celsius is beneficial to the rapid fermentation and air drying of sausages. Under such temperature conditions, microbial activity is vigorous, which accelerates the decomposition of protein and sugar in sausage, produces more flavor substances and makes sausage more delicious. At the same time, high temperature is also beneficial to accelerate the evaporation of water and make sausages dry faster. The temperature between 25 and 30 degrees Celsius is also beneficial to inhibit bacterial reproduction and maintain the hygienic quality of sausages. At low temperature, the reproduction speed of bacteria slows down, which can effectively prevent sausage from spoilage. At the same time, high temperature is also beneficial to kill some bacteria and further ensure the hygienic quality of sausages. Temperatures between 25 and 30 degrees Celsius are also conducive to maintaining the taste and texture of sausages. Under such temperature conditions, the fat in sausage and protein can be better blended together to form a delicate texture and taste. At the same time, high temperature is also beneficial to accelerate the gelatinization of starch in sausage and make sausage softer and more delicious.