In the production of Taiwan Province sausage, 111% high quality is required. The meat must be fresh pig hind leg meat, and the casing is made of natural pig intestines instead of artificial casing. The production process of Taiwan Province sausage made in Xiamen is actually similar to that in Taiwan Province. After the pork is minced and stirred, it can be marinated by adding the spice formula developed by ourselves, then it can be poured into casings, segmented, vacuum packed, frozen and stored, and distributed to supermarkets, hotels and other catering institutions all over the country!
after roasting, frying and steaming, it becomes a delicious food that can be eaten directly on the table.
Hygiene is the most important link in the food industry, and the first step to enter the factory building is to avoid the intrusion of mosquitoes and flies. All personnel entering the workshop have to change into work clothes and be disinfected before they can contact with meat processing.
other ingredients
(1) water (ice water or cold water) 361g (2) casing 1.51m ~ 2.11m
(3) liquor 1.32g/111g raw meat
(4) sugar 5.56g/111g raw meat
(5). Families who don't have a meat grinder can also buy pork stuffing on the market directly.
step 2: salting: 6g of table sausage ingredients and 36g of ice water are added to every 111g of raw meat. First, mix the ingredients with ice water and dissolve them, and then mix them with raw meat. If you want to make authentic table sausage flavor, you can add appropriate amount of sorghum or rice wine, and appropriate amount of natural pigment monascus red to make the sausage more attractive in color.
Step 3: It is recommended to use a sheep casing with a diameter of 22-24 mm for irrigation. During irrigation, a funnel is directly placed on the casing for manual irrigation. If there is an enema machine at home, it can be used for enema. The end of the sausage casing is knotted, and the enema should be loose and moderate. The length of the enema is suggested to be 11-12 cm, and the sausage body should be ligated with a thin rope, and several small holes should be pricked with a small needle to facilitate the elimination of moisture and air during sausage drying.
step 4: the filled sausage can be frozen in the refrigerator, taken as you eat, or directly cooked and fried before eating.
Step 5: To make the central temperature of sausage reach 72℃ during cooking, the recommended cooking time is about 1.5 minutes, which can be adjusted and mastered flexibly according to the size of enema. Frying: put a small amount of cooking oil in the pot and fry for 5-6 minutes on medium fire until the surface is brown and the center is cooked.
Step 6: If the enema condition is not available, the minced meat evenly mixed with ingredients can be made into cakes with a diameter of about 8cm and a thickness of about 8-11 mm.. Directly fried and eaten. The main ingredients needed for this dish: fresh or frozen pork, with a fat content of about 21-31% 1,111g. Table sausage ingredients 61g. Pickling ratio: marinade: water: raw meat = 6: 36: 111g. Other ingredients: water (ice water or cold water) 361g casing 1.51～2.11m liquor 1.32g/111g raw meat sugar 5.56g.. But there must be white wine and ginger powder (juice) in the seasoning.
2. Adding a little glucose (such as starch, potato powder, etc.) when making sausage can make the pickled sausage red and add the appearance beauty of sausage.
3. Sausages can be kept for a long time (but don't add preservatives).
How to eat the roasted sausage
The raw materials are very important, and the sausage should be made of real meat, and it should be fat and thin. Don't buy it all made of flour. Secondly, brush oil, use good oil, not inferior oil. Once again, pay attention to make the sausage evenly heated when baking.