Exercise 1:

1. mincing: mincing (cutting) fresh mutton (or adding 20% ~ 30% pork, with the ratio of fat to thin 1: 1) with a mincing machine or a sharp knife into 1 cm square meat particles.

2. Ingredients: salt accounts for 65,438+0.5% ~ 2% of the weight of fresh meat, sugar accounts for 0.25% ~ 2% of the wet weight of the product, and mixed spices (pepper, pepper, cinnamon, nutmeg, etc.). ) accounts for 0.25% ~ 0.5% of the wet weight of the product, and the common nitrite content is 30 grams per 100 kg of fresh meat. Appropriate improvers (such as grains, soybeans, starch, skim milk, etc.). ) can also be added to reduce the production cost.

3. Mixing: quickly mix fat meat with lean meat, salt, improver and seasoning.

4. Pickling: If it is fresh mutton sausage made in the refrigerator, it can be filled without pickling or only slightly pickled, and then quickly frozen and stored in the refrigerator. Otherwise, the meat stuffing should be mixed with salt, sugar, nitrite and other auxiliary materials and marinated at 4℃ ~ 10℃ for 2 ~ 24 hours.

5. Filling: After mutton is filled with pig casing or sheep casing, the sausage is tied into small pieces with a length of 10 cm with thick thread.

6. Smoking: Hang sausages in the smoking room and use hardwood or sawdust as fuel. The room temperature should be kept at 65℃ ~ 70℃ for smoking 10 ~ 24 hours, and the central temperature of sausage should be 50℃ ~ 65℃.

Exercise 2:

1. Mix all the ingredients of mutton sausage except casing and marinate overnight.

2. Grind 1 with a meat grinder, and pour it into the casing for later use.

3. Stir-fry spinach, onion and garlic with olive oil.

4. Add chopped mint leaves, chopped coriander leaves, Chili powder and spiced powder.

5. After seasoning with salt and pepper, you can add white beans.

6. Pour the water into the pot, then cover it and bake it in the oven at 120℃ for 2 hours until it becomes soft.

7. Take out 6 and mix with lemon juice and keep warm for later use.

8. Slowly fry the mutton sausage in the pot.

9. Serve 7, and then add the fried mutton sausage.