Materials: 3500 grams of lean meat, 1500 grams of fat meat, 100 grams of salt, 250 grams of sugar, 250 grams of soy sauce, 150 grams of Shanxi Fen wine, 2 grams of nitro, 750 grams of water.
Method of production:
Curing: the production of this sausage, we have to score two steps, first of all, the fat meat into the boiling water in the immersion, mixed with a small amount of Shanxi Fen Wine, buried in the sugar (this method is known as the "ice meat", the reason is that the fat meat cured through the boiled transparent, such as ice cubes and so named, and so that the method), can make the fat meat is not fat, not fat, not fat, not fat, not fat. The second step is to cut the lean meat (preferably skinless pork elbow meat) into soybean-sized grains of meat, seasoned salt, sugar, soy sauce, Shanxi Fen wine and nitrate mix well, marinate for about at least 8 hours.
Wind wax: to be the above two kinds of meat grains were cured through (such as bacon to make crisp, can be the first lean meat tart some), into the same steel basin, add water, borrow the help of the funnel will be pressed into the meat water softened intestinal coating, to the degree of ninety percent of the full degree of intestinal coating, and then the ends of the bowel knot, with a needle rake in the meat intestines in a dense insertion in order to facilitate the evacuation of the gas, and then every 30 centimeters into a segment of twine tied to a section of the middle part of the tie! Watercress, hanging through the bamboo poles, first slightly baked with charcoal, and then into the ventilation place to dry for about 7 days, to the extent that the meat sausage body hard.
Note: Dongguan, Guangdong "sausage" the same preparation, the difference between the length of the casing and segmentation, there is "Dongguan sausage, and thick and short" said.
Sichuan preserved sausage production process:
Raw materials: pork (rear buttock skinless), pig intestine. Salt, monosodium glutamate, pepper, pepper, chili pepper, white wine, sugar.
Production process:
1: the skinned pork with warm water to wash, the meat surface of the water dry, the fat and lean meat separate, respectively, changed into 1CM diced meat, respectively, in different ceramic irrigation.
2: according to personal taste into the salt, monosodium glutamate, pepper, pepper, chili pepper. White wine, sugar and other ingredients, mix well, cover and marinate for 8 - 10 hours. As lean meat is easy to taste, fat meat greasy, often fat meat first marinated 1 - 2 hours.
3: In the process of curing, we can do sausage. The small intestine with warm water with a small amount of salt or alkali cleaning, but salt and alkali should not be put too much, that will make the small intestine become brittle, easy to destroy when we scrape the intestine. After cleaning the small intestine into a flat hard place, with a stainless steel ruler or table knife with uniform force to the small intestine from top to bottom scrape clean, until hanging to seem to be transparent, in the beginning of the water inside and outside rinse, rinse clean hedge water, so that the sausage is ready.
4: the cured fat and lean meat mixed and stirred evenly, with one end of the enteric coating over the funnel, the stirred meat into the enteric coating, filled with the whole root, the first with a thin rope will be the bottom of the enteric coating tightly tied, and then knead the intestinal body, so that the cans of the good intestinal body uniform thickness. Remember not to fill too full, so that in the future drying process will be violent, and not too loose or leave air, then wait until the sausage molding time is too ugly ah, not good. Will be filled with good intestines did not interval 10 - 20CM with a thin rope tied into a small section, the bottom of each small section with a needle to tie a small hole, the excess water and air to stay out, and then take out in the sunny place in the sun for 3 - 4 days, in the hanging to a ventilated high place. Generally it is dried under the eaves. Generally need about 15 days, so the sausage is made successfully!
Laosai production method
Main raw materials: lean pork bladder, sugar, salt, salt, five-spice powder, monosodium glutamate and so on.
Equipment utensils Cylinder.
Method of production Select fresh pig bladder, pick out the attached tendons, blood vessels, fat and so on. Use 1 kilogram of salt per 10 kilograms of belly, rub salt in two times. The first time with 70% of the salt evenly coated inside and outside the belly, and then put in the tank with a tightly sealed lid storage, 8 to 10 days later, with the remaining salt for the second rub salt, and then into the tank storage. After 3 months of curing, removed from the salt, and then a small amount of dry salt rubbing curing, into the bushel to dry and hang, standby.
Inside the meat filling ingredients: 35 kg of lean pork, 15 kg of fat, sugar 2.5 kg, soy sauce 0.5 kg, 2 kg of refined salt, wine 1.5 kg, 200 grams of five-spice powder, 200 grams of monosodium glutamate, sodium nitrate 10 grams. Lean meat cut into long thin strips, fat meat cut into small diced meat, and then sugar, wine, salt, sodium nitrate and other seasonings sprinkled into the meat and mix well, let stand for about 30 minutes, to be fully mixed with a variety of ingredients, will be loaded into the belly of the meat mixture, generally each belly can be loaded with 200 to 250 grams of meat mixture, loaded with a good hand pinch the belly mouth, knead the belly, and then use a bamboo stick to prick the belly, about 10 eyes or so, the purpose of the belly of the air out, and then skewed kneading! A few times, so that the meat and belly adhesion, with a rope tied tightly belly, hanging in a well-ventilated sunny place to dry, at a temperature of 16 ℃ below the sun for 2 to 3 days can be. Cut off the long head with scissors, into a ventilated, dry warehouse hanging fermentation, about 40 days for the finished product. Then brush off the fermented mold outside the belly, and smear the sesame oil evenly on the outside of the belly. When you eat, wash with water, put the pot to heat and boil for 1 hour, after cooling, can be eaten.
The finished product is compact, red and white, and has a sweet flavor when eating.
Technical process Selection of tripe → rubbing salt → salt curing → drying → stuffing → crooked kneading → tie mouth → drying → fermentation in the warehouse → oil → finished products.
Garlic sausage practice
Materials: Taiwan meat sausage (Shuanghui, Yuqing two brands of good taste) 4, cheese 1 slice, 1 head of garlic purple skin. Fried oil 500 grams (actual consumption of about 50 grams), fried powder moderate, a little pepper.
How to do it: cut the sausage in half into 2 half-circle cross-section of the long strip, cheese slices cut into 4 slices. Pound the garlic into a paste.
Frying powder according to the instructions to make a paste, add the garlic paste and mix well. Cut the cheese slices into the meat sausage and secure with toothpicks. Add the garlic paste to the sausage and fry until golden brown. Sprinkle the sausage with pepper.
Bologna practice
Raw materials: pork 10 pounds, the ratio of lean meat and fat is 9:1, because lean meat air-dried contraction than fat, so a little bit of fat is enough.
Salt: 110 grams, white wine: 350 milliliters, sugar: 300 grams, fresh ginger: 100 grams, orange peel powder (orange peel powder): 25 grams, monosodium glutamate (MSG): 50 grams, chili powder: 25 grams (general spiciness, like to eat spicy discretionary, however, do not add too much), pepper powder (never pepper powder): 25 grams (the same, the general degree of numbness, good for this taste can be). (discretionary).
Practice: lean meat cut broad bean grain size block, fat meat cut peanut size block, this is because the total amount of fat is relatively small, and air-dried volume will not shrink a lot, the best way to ensure that each section of the intestine has a certain amount of fat, so that the sausage made is not too material, cut meat is a very tiring work. After cutting, put in a large pot, and then put the above ingredients in a large bowl, first in the bowl of meat stirred evenly and then poured into the pot of meat, the purpose of doing so is because the powdered seasoning is more, if you put directly into the meat is easy to knot the small pieces, so that the flavor is not consistent. After you put the seasoning, you need to stir it for a while.
The next step is to fill the system, you can use a funnel, with a mineral water bottle is also possible, I found a bottle, cut off half, upside down is a very good substitute for a funnel (and better than a funnel to use), will be washed a good sausage little by little all set in the bottle mouth, with chopsticks to put the meat into the material, looking for a slightly smaller than the diameter of the bottle of mineral water cups, take a grocery bag will be a good set of cups, with the bottom of the bottle pressed into the mineral water bottle. The bottom of the bottle is pressed into the mineral water bottle funnel, so that it is like a syringe, the meat is easily poured into the sausage, it is best for two people to work together, a pressure, another hand will be the meat in the sausage tight, compact, to the appropriate length, with a cotton thread to tie a knot on the line. Do a good job of sausage on the needle in the place of air proper holes to drain the air.
Do a good job of salami hanging in a cool ventilated place, a week can eat, steamed and boiled can be, if you want to be more hard a little more cool two days, if there are older people at home, do not put the sausage wind and rain too much, stored in the refrigerator freezer can be.
And some notes:
1, fresh ginger peeled and chopped into mince on the line, if rubbed into the mince, there will be a very long ginger fibers appear, if you use dry ginger powder, you have to reduce the amount.
2, Pericarp powder: use dried orange peel finely ground on the line.
3, chili powder: if you want to eat particularly spicy, on the basis of chili powder and then add some dried chili pepper, first with boiling water to fully soak the chili pepper wire, control the water and then add it, so that the finished product will be particularly spicy!
Guangzhou bologna
Materials: five pounds of meat, a pound of pork sausage (sausage is loaded with minced meat)
Methods: first of all, the three seventy-quarter (three points of fat meat, seven points of lean meat) of the pork stolen into pieces of very small pieces of meat, add condiments and mix well, put three hours. Use a funnel to put the meat particles (plus half a bowl of cold water) into the rinsed pork sausage. Tie in small sections. Then put it into warm boiling water at about 60 degrees for half a minute and fish it out. Tie the sausage in multiple places with a small needle to let the gas out and to make it easier to cool.
Because it is the first time to make wide-flavored sausage at home, I asked my neighbor for advice. The neighbor gave the recipe for the condiments:
Five pounds of pork (three parts fat, seven parts lean);
one and a half pounds of salt;
four taels and eight cents of sugar;
two taels of soy sauce;
one and a half pounds of rice wine or Fenjiu (汾酒).
Sichuan preserved sausage
Information: fresh pork, iodized salt, pepper, chili powder, etc. (simple ingredients, specific proportions, and never contain preservatives)
Storage: stored in a dry and cool place at a room temperature of less than 20 degrees Celsius, can be placed in a ventilated place, the refrigerator chilled better.
A, production methods
The main raw material of sausage: pork (fat and lean ratio of: 3 to 7) for the farmers to feed their own lean pork buttocks (earth pork, never feed, hormone-based food pig pig).
Accessories are chili pepper, pepper, high-quality white wine, sugar, refined salt, sausage, and so on.
Pork slices, according to a certain proportion of the auxiliary ingredients such as stirring, code flavor marinade 2-3 hours, cleaned sausage casing spare, into the cured meat, loaded with meat to be loaded with full and compact, loaded every 20 centimeters or so and then bolted with a cord, and finally with a bamboo skewer in the outside of the sausage at equal distances from the piercing, to drain the intestines of the air. Let the sausages dry in a ventilated place for 2-3 days to remove excess water.
Prepared sawdust noodles, 忮 cypress lit, with sawdust noodles pressed out, and finally hang the sausage in a pre-made a bracket in the sealing ring in the territory of the smoke. Time is about a day.
Two, edible methods
Can also be added according to the eating habits of condiments steamed, fried, grilled can be.
Original flavor: the sausage soaked in rice water and washed and steamed or boiled, to be cooled and cut into slices diagonally, without any condiments, the real original flavor full of aroma. After you taste it, you will still want to buy it, and it will become a delicious food for you to entertain your friends and relatives and share with others! The flavor of this slow-smoked preserved meat product is the most authentic, and is considered to be the authentic Tujia preserved meat. Guangdong preserved sausage production method
Materials: 3500 grams of lean meat, 1500 grams of fat, 100 grams of salt, 250 grams of sugar, 250 grams of soy sauce, 150 grams of Shanxi Fen wine, 2 grams of nitro, 750 grams of water.
Method of production:
Curing: the production of this sausage, we have to score two steps, first of all, the fat meat into the boiling water in the immersion, mixed with a small amount of Shanxi Fen Wine, buried in the sugar (this method is known as the "ice meat", the reason is that the fat meat cured through the boiled transparent, such as ice cubes and so named, and so that the method), can make the fat meat is not fat, not fat, not fat, not fat, not fat. The second step is to cut the lean meat (preferably skinless pork elbow meat) into soybean-sized grains of meat, seasoned salt, sugar, soy sauce, Shanxi Fen wine and nitrate mix well, marinate for about at least 8 hours.
Wind wax: to be the above two kinds of meat grains were cured through (such as bacon to make crisp, can be the first lean meat tart some), into the same steel basin, add water, borrow the help of the funnel will be pressed into the meat water softened intestinal coating, to the degree of ninety percent of the full degree of intestinal coating, and then the ends of the bowel knot, with a needle rake in the meat intestines in a dense insertion in order to facilitate the evacuation of the gas, and then every 30 centimeters into a segment of twine tied to a section of the middle part of the tie! Watercress, hanging through the bamboo poles, first slightly roasted with charcoal, and then into the ventilation to dry for about 7 days, to the extent that the meat sausage body hard.
Note: Dongguan, Guangdong "sausage" the same preparation, the difference between the length of the casing and segmentation, there is a "Dongguan sausage, and thick and short" said.