90 kg lean pork, 5 kg sugar, 0/0 kg fat pork/kloc-,3 kg refined salt, 200 g monosodium glutamate, 750 g white wine, 0/50 g ginger powder/kloc-(or mashed garlic). The production method is edited by 1, and cut into pieces: the lean meat is cut into pieces, then cut into strips, and finally cut into cubes of 0.5 cm. 2. Bleaching: soak the diced lean meat in 1% salt water, and stir regularly to accelerate blood dissolution, reduce oxidation of finished products, and darken the color. After 2 hours, remove the decontaminated brine, and then soak it in the brine for 6-8 hours. Finally, washing and filtering. Wash the diced fat meat with boiling water, then with cold water and dry it immediately. 3. Pickling: Mix the washed fat and thin diced meat, add seasoning in proportion and mix well, and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling. 4. Sausages: Salt and dried sausages should be soaked in warm water for about 15 minutes, then washed inside and outside, and soaked in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of sausages. Put the casing on the funnel mouth (or the nozzle of the sausage machine) from one end. When the sleeve is placed at the end, let out air and fasten it. Then, pour in the diced meat, while filling the diced meat, and release the casing from the mouth. After the whole casing is filled, fasten the port. Finally, tie the wings according to the length of 15 cm and divide them into small sections. 5. Air-drying: Hang the sausage in a ventilated place and air-dry it for about half a month, and it will not deform obviously when pinched with your fingers. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken. 6. Preservation: keep it clean and dust-free, cover it with a food bag, do not hang upside down, and be dust-proof, breathable and moldy. When eating, steam it, let it cool and then slice it. It's delicious. 1. Choose the best wild boar pork (the ratio of fat to thin is 2), add Chili noodles, pepper powder, high-quality liquor, sugar and refined salt, mix them together according to a certain proportion, and marinate for 2-3 hours.

2. Put the marinated meat into the cleaned casing, and use a string bolt every 20 cm after filling. Finally, use a bamboo stick to make holes on the outside of the intestine at equal distance to release the air in the intestine.

3. Put the freshly packed sausage in a ventilated place to dry for about 1 week, and dry the excess water.

4. Finally, hang the dried sausage in a sealed environment and smoke it for a day.

other

raw material

Pork (after the bottom is peeled), pig small intestine. Salt, monosodium glutamate, pepper, pepper noodles, pepper noodles, liquor, sugar.

manufacturing process

1: Wash the peeled pork with warm water, drain the water on the surface of the meat, separate the fat meat from the lean meat, change it into 1CM diced meat, and put it in different porcelain jars.

2. According to personal taste, add ingredients such as salt, monosodium glutamate, pepper, Chili noodles, Chili noodles, white wine, sugar, etc., stir well, cover and marinate for 8- 10 hour. Because lean meat is easy to taste and fat meat is greasy, fat meat is often pickled 1-2 hours first.

3. In the process of curing, we can make casings. Wash the small intestine with warm water and a little 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. Rinse inside and outside after use, and then the casing is ready.

4. Mix and stir the marinated fat and lean meat evenly, cover the funnel with one end of the casing, pour the stirred meat into the casing, and after filling the whole piece, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the casing of the can uniform in thickness. Remember not to fill it too full, so it will be violent in the later drying process, and don't be too loose or leave air, so the sausage will be too ugly when it is formed. Not pretty. Tie the filled sausage into small pieces at the distance of 10-20 cm, and tie a small hole at the bottom of each piece with a needle to leave excess water and air. Then take it out and put it in a sunny place for 3-4 days, and hang it in a ventilated place. Generally, it takes about 15 days to dry under the eaves to make sausages.