1. Raw material selection and rough machining:
Pork and beef are the main raw materials of sausage, and mutton, rabbit meat, chicken and other livestock and poultry meat can also be used as raw materials of sausage. Raw meat must be high-quality meat slaughtered by healthy animals and inspected by the health and quarantine department. It is best to use fresh meat or chilled meat, or frozen meat, and thaw it 1 day before use. Raw meat must also be boned before use. Be careful not to mix broken bones into boneless meat, or leave unfinished broken bones, and don't mix dirt such as hair.
Pork is generally made of lean meat and subcutaneous fat in sausage production, and the ratio of pork to lean meat is about 4: 1. At present, most factories use minced meat. Beef only uses lean meat instead of fat in sausage making. In addition, head meat, liver, heart and blood can also be used as raw materials.
2.？ Cut the meat into pieces:
After boneless raw meat, skin, tendons, connective tissue, lymph nodes, glands and cartilage need to be removed, and then raw meat is cut into pieces according to production needs.
(1) Subcutaneous fat dicing: Separate subcutaneous fat and muscle from natural joints with a knife, and cut a thick subcutaneous fat band from neck to hip with a width of 15 ~ 30 ㎝. Cut the thin fat into 5 ~ 7 strips for use.
(2) Cut the lean meat into pieces. Divide lean meat into natural pieces of muscle tissue and cut into small pieces of 100 ~ 150g along the direction of muscle fiber for later use.
3. Pickling of meat:
Salting with salt and nitrate can improve the water retention and adhesion of meat and make its color bright.
(1) lean meat pickling: salt 3㎏ and nitrite 10g per/kloc-0 ㎏ lean meat. 0.4% phosphate and 0. 1% ascorbate should be added in the curing of lean meat; Marinade and meat should be fully mixed and marinated for 72h at 4 ~ 65438 00℃.
(2) Pickled fat: the salt content is 3% ~ 4%, no nitrite is added, and the pickling time is 72h ~ 120h.
(3) Requirements for curing room: The room should be clean and hygienic, protected from light and sun exposure; The relative humidity of air is about 90%; The temperature is within 65438 00℃, preferably 2 ~ 4℃; Indoor walls should be insulated to prevent the influence of external temperature.
4. Filling:
(1) Mashing of lean meat: mince the marinated lean meat with a meat grinder and twist it into a block with a particle size of 5-7 ㎝. Ground meat can crush the remaining connective tissue and fascia together with organic meat, and at the same time increase the water retention and adhesion of meat.
(2) Fat dicing: cut the pickled fat into small pieces of 1㎝3. There are two ways to cut fat, manual and mechanical. Scribing is a very meticulous work, and manual scribing requires high knife skills to cut out regular fat cubes. The mechanical method is carried out by using a fat slicer, and the size of fat slices is uniform and the efficiency is high.
(3) Formula:
Lean meat: 75㎏, fat diced: 25㎏,? Starch: 6㎏,
Monosodium glutamate: 200g, pepper: 200g, garlic: 1㎏,
5. Mix stuffing and stuffing:
(1) Packing: Packing is carried out in a packing mixer. First, add lean pork and seasoning, stir for a certain period of time, then add a certain amount of water to continue stirring, and finally add starch and fat diced, and stir evenly. Generally, it takes 6 ~ 10 min to mix stuffing. Due to the heat generated by mechanical operation and the friction of the stuffing itself, the temperature of the stuffing rises, so cold water or ice water should be added when mixing the stuffing. Adding water can also increase the yield and make up for the quality loss in the smoking process. The standard of mixing is that there are no obvious muscle particles in the pit, the fat block and starch are evenly mixed, and the meat stuffing is elastic and sticky.
(2) Filling: pig casings are selected. Before filling, the casing is soaked in warm water, then washed repeatedly with warm water and checked for leakage. This process is usually carried out on an enema machine. The method is to pour the sausage into the sausage casing, then put the sausage casing on the filling tube of the sausage casing, and start the sausage casing to pour the meat into the sausage casing.
Note: the tightness of enema should be moderate. When cooked too tightly, the casing will burst due to volume expansion, and when cooked too loosely, the casing will be deformed due to depression. After pouring, twist, each knot 18 ~ 22 ㎝, each pole wears 10 pairs, and both ends are tied with ropes.
6. Baking:
The dried sausage is sent to an oven and baked at 70 ~ 80℃ for 20 ~ 30 minutes.
(1) Baking purpose: After baking, the protein casing is solidified and sterilized, and the surface of the casing is dry, elastic and firm. Make muscle fibers combine with each other to improve the fixation ability; The increase of intestinal inhibition temperature during baking can further promote the coloration of nitrite.
(2) Baking equipment: continuous automatic oven, rail-hanging sliding oven and simple small oven. The heat source is infrared, hot air, wood or anthracite. When baking with wood, you should choose oil-free wood, such as basswood, elm and cypress. If oily wood is used, it will produce a lot of black smoke when burning, which will make the surface of sausage black and affect the quality of sausage. It is also effective to bake with anthracite or coke instead of wood.
(3) Baking method: firstly, ignite. When the temperature in the oven rises to 60 ~ 70℃, push the iron screwdriver with sausage into the oven and close the oven door. Pay attention to the distance between the bottom intestine and the fire is not less than 60㎝, and check it every 5 ~ 10 min.
After baking enema, the surface of casing is dry, and there is a rustling sound when touched by hand. The casing is translucent, partially or completely revealing the color of meat stuffing; Bake evenly, and there is no grease flowing out from the surface or drooping end of the shell.
7. Boiling:
(1) Purpose of cooking: After cooking, protein in lean meat will solidify, and some collagen fibers will be converted into gelatin, forming a fine elastic intestinal depression, making it easy to digest and producing volatile aroma; Kill pathogenic bacteria in intussusception and destroy enzyme activity.
(2) Cooking method: There are two cooking methods, one is steam cooking, which is carried out in a firm and sealed container; The other is water boiling, which is adopted by most meat products in China. When the water temperature in the pot rises to about 95℃, put the sausage into the pot, and then keep the water temperature at 85℃, which is too low to be cooked thoroughly; If the temperature is too high, the enema is easy to boil and the fat is easy to melt and free. When the temperature of the intestine center reaches 74℃, the cooking time is 30 ~ 40 min.
There are two ways to judge whether the enema is cooked. One is to measure the intestinal temperature, and the intestinal center temperature can be considered as cooked when it reaches 74℃. The second is to pinch the intestine by hand. The intestine is hard and elastic, indicating that it is cooked.
8. Smoking:
(1) smoking purpose: the smoking process can remove part of the water, make the casing dry and shiny, make the casing sink and bright red, wrinkle the surface of the casing, make the casing have a special flavor and increase the anti-corrosion ability.
(2) Smoking method: the sausage is hung in the smoking furnace evenly, without extrusion, the distance between layers is about 10㎝, and the distance between the bottom enema and the fire is1.5m.. Pay attention to the temperature of smoking, and don't heat up too fast, otherwise it will easily explode. Sectional heating should be adopted, the smoking temperature should be 35℃ ~ 55℃ ~ 75℃, and the smoking time should be 8 ~ 12h.
The enema after smoking has the following characteristics: the surface of casing is dry, not sticky or soft; There are no black spots and stripes on the surface of the casing, the red color is uniform, and there is no fat dissolution and oil flow; It has a special smoky smell.
9. Product features:
The surface of the product is bordeaux, the interior is rose red, and the fat is milky white; Has the proper taste and smell of the product, and has no peculiar smell; The surface is wrinkled, the internal structure is tight and meticulous, the fat blocks are evenly distributed, and the cut surface is shiny and elastic.