First, the workers filled cotton bags with barley, soaked them in boiling water all night, and then filled the bags with water to make the barley in the bags swell and soften. Then the workers took the boiled water out of the machine and poured the cooked barley into the bucket. Then the workers boiled the lard in the cooking pot for two hours, then drained the water and poured it into the basin. In another cooking pot, cook the fat of smoked bacon for two hours at the same time, continue to drain, take it out and put it in a basin. The remaining soup will be used to boil the onions.
2. Pour the cooked barley and gravy into the pulverizer, add proper amount of flour and stir for a while, then add dried pig blood. After the machine grinds the ingredients into paste, they can be sent to the packaging line to start. That is, the baler pours a certain amount of ingredients into the nylon casing and seals both ends. The sausage package is 340 grams. When used in retail factories, some other large packages will be produced and sold to deli or restaurants. After this step is completed, you need to stir fry, and it takes about two hours to get out of the oven. At this time, the black box factory will be cooled overnight and put into printed plastic bags the next day. The vacuum will suck out all the air and heat seal the bag, which will keep it for a longer time.
Third, finally, you need to put the packaged product into the hot water tank, so that the plastic bag can tightly wrap the long clothes inside. After the production is completed, the black sausage can be packaged, transported and sold. Different countries use different ingredients. In some areas, barley will be replaced by chunks of fat or oats, and the taste may be slightly rough. Have you ever eaten such black sausage? At this point, the production method and technology of black sausage are all over.