First, wash the intestines. I don't think you should put salt, vinegar, alkali and the like, because the intestines will be brittle and will break when scraped. I only put a little raw flour. ) Hehe, I don't know the inside and outside of the pig's small intestine. Anyway, the following is to turn the sticky side upside down, lay it flat on a smooth and flat knife board, and use a flat and thin utensil (I occasionally use a jiaozi spoon bought in the supermarket and one used in jiaozi). Scrape off the intestines. As long as you know that the intestinal bottom is smooth and even, you don't have to worry about scraping the intestine. After shaving, the intestines are thin and almost transparent. This is the casing we want to use, and the rest are not. Then rinse the casing repeatedly with clear water.
Meat for enema, lean meat is bought back according to the proportion of 73%. 10 kg of meat contains 7 kg of lean meat, 3 kg of fat meat and 22 liang of fen (red wine is recommended now, the color is very good). Three ounces of sugar (sausages in the south are sweet, some put six ounces), two ounces of salt and two ounces of soy sauce. In the past, we had to add some nitrate to make wax products. This thing is probably not easy to buy, that's all. If you have it, add four yuan. These are the proportions of marinating seasonings for sausage meat. Let's adjust the proportion according to the amount of cooking.
Dice lean meat and fat meat, or slice lean meat, soak in clear water to remove blood, and then dice. Wash the fat with warm water and drain. Put the seasoning into a large bowl, pour in the diced fat and mix well, marinate for about an hour, then add the lean meat and mix well. The main reason is that fat meat is not as easy to taste as lean meat, so it is necessary to pickle fat meat first.
One end of the casing (previously pig casing was soaked in warm water and then squeezed dry) is made of hemp rope (now cotton rope can be used instead of chemical fiber rope, which will melt when baking), and a wide-mouth funnel is inserted into the opening of the other end. The stirred meat is poured into the casing from the funnel and tied with rope for a while. Blanch all the stuffed intestines in hot water at 70 degrees, and take out the drained water.
Hang the scalded sausage on a pole and hang it in a windy place in the sun (it is best to pickle it in winter). Bake slowly on a small charcoal stove at night (is it possible to bake at 45 degrees in the oven? I haven't tried. People with lofty ideals might as well have a try. I took it out to dry the next day. After five or six days in the sun, the sausage coat will shrink, the appearance will become very oily, and the sausage will be ready.
Question 2: How to make the casing: Wash the small intestine with warm water and a small amount of salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to be destroyed when we scrape it. After cleaning, put the small intestine in a flat and hard place, and scrape the small intestine evenly from top to bottom with a stainless steel ruler or knife until it looks transparent. At first, wash the inside and outside with clear water, and then wash with water, thus making the casing.
Question 3: How to make sausage by enema? What you want to ask is sausage filling. Our family usually does this:
1, stir-fry dried chilies with low fire, let them cool, and grind them into Chili powder with a cooking machine.
2. Stir-fry the pepper with low fire, let it cool, and grind it into pepper powder with a cooking machine.
3, thirteen fragrant powder 45g.
4. Salt a packet of casing, wash the salt and soak it in water for ten minutes.
5. One enema tool, but none can be made of mineral water bottles.
6. Ten Jin of pork with a ratio of fat to thin of 2:8, cut into pieces with a little thickness.
7. Add a packet of 45g shisanxiang powder, 200g Chili powder, 50g Zanthoxylum powder, 250g salt and 200g white wine to the meat, mix well and marinate for 4 hours.
8. The enema tool is placed on the casing, the pork is stuffed in and poured, and the casing is poured on it to prevent the casing from breaking.
9. After a period of filling, tie it with cotton thread and divide it into sausages.
10, the filled sausage is hung in a ventilated place in the sun, dried for more than a week, and can be eaten.
Question 4: How to cook and eat casing?
green pepper
four
Sausage coat
76g
condiments
oil
Proper amount
Light soy sauce
Proper amount
Garlic rice
Proper amount
Small onion
Proper amount
step
1. Prepare materials
2. Soak the sausage coat in water to remove the salty taste.
3. The green pepper is seeded and cut into long strips.
4. Wash the onions and cut them off.
5. Drain the soaked casing.
6. Put oil in the hot pot and add garlic to taste.
Pour in sausage clothes
8. Add chopped green onion
9. Pour in green peppers
10. Drain a small amount of soy sauce.
1 1. Stir-fry until the green pepper is cut off, pour in the onion leaves and stir-fry for a few times, then serve.
Question 5: What material is the casing made of? Casings can be roughly divided into natural casings and artificial casings.
Natural casing mainly uses the longest small intestine in animal viscera. Now the small intestine of sheep is generally used, so it is also called sheep casing, and the small intestine of pig is called pig casing. Cow intestines and horse intestines were used to make casings.
These natural casings are characterized by good air permeability, so the products are properly dried and smoked, and the smoked components are attached to the products to get people's favorite flavor, and the casings can be eaten directly.
Artificial casings are divided into breathable casings and airtight casings. Breathable casings can be divided into edible casings and non-edible casings. Edible casings are made of animal skins, and their properties are similar to those of natural casings. We call it collagen casing, which is breathable and edible. Non-edible casings mainly include cellulose series casings and cellophane. Cellulose series casings can be divided into cellulose casings and fiber casings, which are characterized by air permeability but inedible. Now there is also a kind of non-edible casing which is made of plastic and breathable, so it is named as absorbable plastic casing.
Airtight casings are mainly plastic casings, which can be divided into polyvinylidene chloride (PVDC) casings and nylon casings according to different materials, and can be divided into sheet casings and tubular casings according to different shapes. This kind of casing has many varieties and specifications, can be printed, is convenient to use, bright and beautiful, and is suitable for cooking products.
Question 6: How to make air-dried sausage casings? There are three kinds of casings: pig, sheep and cattle. The most important thing is the pig casing. There are two common processing methods: salt casing and dried pig casing. 1. Soak and bleach the salted casing (1), soak the raw sausage (fresh sausage after dung removal) in water, and pour clean water into the intestine. Generally, the water temperature is about 28℃ in spring and autumn, about 33℃ in winter and soaked in cold water in summer. In the hottest weather, you can add ice. The soaking time is 18 ~ 24 hours. The soaked water should be clean and free of alum, nitrate, alkali and other substances. (2) scraping the intestines. Take out the soaked intestines and put them on the board to scrape them one by one. Manual scraping can scrape off the unused parts inside and outside the intestine with bamboo board or bladeless scraper. Generally, the transparent film can be obtained by scraping the inner wall (mucosal surface) of the intestine. When scraping, use even force to avoid scratching. (3) After washing and scraping, insert the faucet into one end of the intestine for washing, and check for leaks or ulcers. The unusable parts need to be cut off before washing. (4) measure the size. Assemble the washed casing once every 100 yard (9 1.5m), and each section shall not exceed 18 (pigs) and each section shall not be shorter than 1.5m( 1.35m). (5) Pickled sausages. Spread the casing that has been tied into a bundle and marinate it evenly with refined salt. Salting must be added once, generally 0.5 ~ 0.6 kg of salt is needed for each handle. After pickling, tie it again, put it in bamboo curtains, stack every 4 ~ 5 bamboo curtains together, and put it in a cylinder or wooden bucket to discharge the salt water. (6) After curing the sausage for 12 ~ 13 hours, when the casing is in a semi-dry and semi-wet state, it is wrapped with a handle, which is the "light sausage" (semi-finished product). (7) Rinse: soak the sausage in clean water and rinse it repeatedly with water. The impurities inside and outside the intestine must be washed clean. The soaking time shall not exceed 2 hours in summer, and may be appropriately extended in winter, but it is not allowed to stay overnight. The temperature of washing water should not be too high. If it is too high, you can add ice. (8) Fill the washed "sliding sausage" with water, on the one hand, check whether the casing is damaged, on the other hand, classify it according to the caliber of the casing. Every 2 mm, the pig casing is divided into 7 segments, namely 1 segment (24-26 mm), 2 segments (26-28 mm), 3 segments (28-30 mm), 4 segments (30-32 mm), 5 segments (32-34 mm) and 6 segments (34-34 mm). (9) Matching code binds the casings of the same road into bundles according to certain specifications and sizes. (10) After the sausage is cured and wrapped into a bundle, it is cured with refined salt, drained and wrapped into a bundle, which is the finished product of "clean sausage".
Question 7: How is the casing of Cantonese sausage made? It depends on whether it is a natural casing or an artificial collagen casing. If it is a natural casing, it is made of animal viscera through washing, degreasing, sorting and other processes. If it is artificial casing, it is made of cowhide collagen and cellulose after mechanochemical treatment.
Question 8: How to make sausage without casing? Exercise:
1, pork is ground into stuffing; Chop parsley (perilla or basil can be used instead); Garlic paste dough.
2. Add a proper amount of salt into the pork stuffing and knead well, then add coriander, garlic paste, eggs, starch (or flour), sugar and pepper and mix well to make the stuffing for later use.
3. Cut the baking paper into a suitable size, put it into a rod-shaped filling, roll it into a tube, and tighten both ends like candy.
4. Poke a few holes in the rolled sausage with a toothpick, put it in the microwave oven, heat it for two minutes, take it out, turn it over and bite it for another two minutes.
If you don't add herbs and garlic, put the stirred stuffing into a lunch box for compaction, and then steam it in a pot, which is the legendary lunch meat. It can be used to sandwich bread, steamed bread, rinse hot pot or stir fry.
This roll is like candy. I use tin foil in the kitchen. I don't have baking paper or hamburger paper at home. Cut the tin foil to a suitable size, coat it with a thin layer of oil, put it into a stick-shaped filling, roll it tightly into a tube, and tighten the two heads like candy.
Question 9: How to make pig small intestine into casing? When choosing pig small intestine, you must choose a smaller one, then wash the pig small intestine and peel it off layer by layer, leaving only a thin layer.
Question 10: What casing is used for enema? Hello, usually the casing for enema is scraped out from the large and small intestines of pigs. Relevant information is as follows: The tough translucent membrane made by scraping the large intestine and small intestine of domestic animals is summarized. According to the classification of livestock, it can be divided into pig casings, sheep casings and cattle casings, and can also be divided into small casings and large casings. Mainly used as a jacket for filling sausages and enemas; Catgut can also be made into catgut, which is used to make tennis racket strings, bowstrings, musical instrument strings and surgical sutures. China has been processing casings for more than 100 years, and pig casings are mostly produced in East China and Central China. Sheep casings are mostly produced in North China, Northeast China, Inner Mongolia and other places. Originally only used for bowstring and elastic cotton thread, the output is limited. In the early 20th century, factories were set up in Tianjin, Beijing and other places for processing and production, which soon became an important export material of China. Intestines can be divided into mucosa, submucosa, muscularis and serosa from inside to outside. When processing salt casings of pigs and sheep, only the submucosa is left, and the other three layers are scraped off; When processing dried casings of pigs and sheep, some mucosa was preserved except submucosa; When processing the salt and dried sausage casing of cattle, only the mucosa is removed and the other three layers are kept. The processing flow of salted casing is roughly as follows: clean the fresh sausage, soak it for 18 ~ 24 hours, and then peel and scrape it. Then cleaning, watering, inspecting, cutting into pieces of sausage with holes, making a handful every 5 or 10 (the total length is about 90 meters), and pickling with about 0.5 kg of refined salt for one day and night to obtain semi-finished sausage. Smooth sausages are rinsed, inspected, salted and drained to become finished products. The processing technology of dry casing is similar. After peeling and scraping, add 2.5 liters of 5% sodium hydroxide solution to every 70 ~ 80 tablets, stir evenly and remove grease. Rinse again, add salt with 0.8 ~ 1 kg refined salt every 100 m for 12 ~ 24 hours, then wash with water to remove the salt, air dry and flatten, and then pack and sell. Good quality pig casings are thin, tough, transparent and uniform (the thicker casings are better); The salted casing is light red, white or milky white. Dry casings are mostly light yellow; It has a certain aroma.