The main raw materials are mutton, onion, garlic, ginger powder, pepper noodles and salt noodles.
After killing the sheep, take out the fat intestines. Sheep have thick fat intestines and a lot of fat. Rinse the intestines with water, then cut two tender tenderloins from the abdominal cavity of the sheep near the two sides of the spine with a knife, then cut off the meat on the neck, add onion, garlic, ginger powder, pepper noodles and salt noodles, chop them into minced meat, sprinkle some fried noodles after chopping them, and fill them into the fat sausage.
Glue your intestines to one end when you pretend. After loading, the fat side will turn in with the meat stuffing. When it is inside, it will turn outside. Rinse it again with clear water and cook it in a pot. Take it out after cooking, cut it into pieces about three inches long and serve it on a plate. Add vinegar to the mashed garlic and dip your hands in the sausage. It's delicious. Actually, sausages are better than mutton.
If there is a problem with the quality of sausage, we can analyze it from the following aspects to find the source of the problem.
1. raw materials, pigs may be exposed to pollutants during feeding, slaughtering and transportation.
2. When raw meat is thawed, the thawing temperature should not be too high, which is easy to be infected with microorganisms.
3. The main step of product color and flavor quality formation is cooking. If the control is not good, it may lead to unqualified products, resulting in irreparable mistakes and losses.
4. The deterioration of sausage may be caused by high environmental temperature during packaging, storage and transportation, and it also brings health risks to consumers.
5. The control of workshop environment needs to be set in strict accordance with the operating standards stipulated by the state. The floor, air and equipment in the workshop should be disinfected regularly, and no coliforms can be detected. Employees should have regular physical examinations, and those whose physical condition is not up to standard are not allowed to enter the workshop.