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manufacturing method
Classification of Sausages Guizhou Spicy Sausages
Sichuan spicy sausage
Garlic cumin sausage
Rugao sausage
Justin Suining sausage
Bororoca sausage
Sausage diet therapy
Other related
nutritional ingredient
Coiling method
Related recipes
Preservation method and manufacturing method
Classification of Sausages Guizhou Spicy Sausages
Sichuan spicy sausage
Garlic cumin sausage
Rugao sausage
Justin Suining sausage
Bororoca sausage
Sausage diet therapy
Other related
nutritional ingredient
Coiling method
Related recipes
Preservation method
[Edit this paragraph] Production method
High-quality sausage is red in color, with white flowers in the middle, salty and sweet in taste, and rich in flavor after refining.
1. Formula: lean pork 90kg, sugar 5kg, fat pork10kg, refined salt 3kg, monosodium glutamate 200mg, white wine 750g, Jiang Mo (or mashed garlic)150g.
Second, method L, dicing: cut the lean meat into pieces, then cut into strips, and finally cut into 0.5 cm cubes. 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. Sausage: salt and dried sausage are soaked in warm water for about 15 minutes, washed inside and outside after softening, 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 sausage. 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. Dry: Hang the stuffed sausage in a ventilated place to dry for about half a month, and pinch it with your fingers to make sure there is no obvious deformation. 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, and don't hang upside down. Dust-proof, breathable and not moldy. When eating, steam it, let it cool and then slice it. It's delicious. Tianmu Lake Yunta black pig sausage is exquisitely selected.
[Edit this paragraph] sausage classification
Guizhou spicy sausage
Guizhou spicy sausage is smoked with cypress branches and fruit trees, and the ratio of lean meat to fat meat at each stage is strictly controlled at 6/4. It is made of pig's first slice of meat, with exquisite materials and strict temperature and humidity control during smoking. The taste is rich and unique, spicy and unique, and the aftertaste is endless. It is a good product in daily life and festivals.
Sichuan spicy sausage
Pork: 5 kg, washed and cut into thumb size for later use.
Pig small intestine (that is, vermicelli sausage): wash one side with salt, and then wash it with a little vinegar (to remove fishy smell) for later use.
Ingredients: Chili noodles, pepper noodles (how much), more salt (to prevent sausage from breaking), four liang of white wine, a little sugar and a little monosodium glutamate.
Materials: cotton rope, wire loop (intestine size) needle.
Production: put all the ingredients on the meat, put on gloves, stir evenly, marinate 15 minutes, then stir and fill by hand, tie one end of the sausage with a cotton rope, put a wire ring on the other end, tie the sausage with a needle (deflate) after filling, and finally tie the filled sausage to your favorite length with a rope, hang it and blow it in a windy place for five or six days before eating.
1. Wash the pork, drain it, and cut it into cubes with a 1 cm square knife. Soak the marinated casing in clear water for 10 minute, then rub it repeatedly for 3-4 times to wash off the salt on the surface, and finally soak it in clear water for later use;
2. After washing the ginger, squeeze out the ginger juice with a garlic press, and fry the mineral water bottle into a funnel shape along the bottle mouth;
3. Add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice to the diced meat, put on disposable gloves and copy them evenly by hand, then beat them in the same direction until the meat begins to stick to the tendons;
4. Put the cleaned casing on the bottle mouth, tie it tightly with thread, or pinch it directly by hand, and tie the other end of the casing tightly with thread, or tie it directly;
5. Put the mixed meat stuffing into the bottle and gently poke it into the casing with chopsticks until the casing is filled with meat stuffing;
6. Divide the filled sausage into 3-4 parts evenly, tie it tightly with cotton thread, and then tie some small holes in the sausage with a needle;
7. Hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, then steam or cook it, or slice it and stir fry.
Garlic cumin sausage
German assorted sausage platter. 1) Prepare materials, a bowl of lean meat stuffing, several cloves of garlic, appropriate amount of black pepper, about 2 teaspoons of cumin powder, and appropriate amount of salt.
2) Cut the garlic into sections, then put it in a large bowl with all other ingredients, and add a little cumin powder.
3) Stir all the materials evenly, then cover them and put them in the refrigerator for more than half an hour.
4) Rub the prepared meat stuffing into small strips of equal size (well, the size is slightly shorter and thicker than the little finger). In order to eat some carrots by the way, I peeled them, cut them into thick strips and wrapped them in meat. If I really don't like them, I can omit them.
5) Heat the wok with medium-high fire, put the minced meat in one by one, and keep it on medium-high fire, not too big.
6) After frying for 1-2 minutes, turn over and fry for 1-2 minutes, then turn off the fire and take out the pan. (Note: 1) As for minced meat, I used minced turkey or minced lean pork. Chopped fat meat is not recommended. Hehe, let's eat less fat. 2) If you don't like minced garlic, I suggest mashing it into minced garlic and mixing it with minced meat. I'm really lazy. I can just cut carrots. Of course, it will be more like a sausage without any vegetables. I just want some carrots. 4) As for firepower, don't be too big, it's easy to blow outside and unfamiliar inside. But don't fry for too long. It took too long to fry, and all the juice in the meat was fried. If it is dry, it tastes bad. This time should be adjusted according to the size of your own cooking. Anyway, just cook it as soon as you cook it.
Rugao sausage
Each root is about 7 inches long, the net weight of raw materials is 9 Liang, and after drying, it is about 6 Liang. Its method is: cut the lean meat and fat meat of the front sandwich and hind legs into small squares, put them in a wooden basin or earthen basin, and mix them with washing water and salt water. After mixing, let stand for 30 minutes. In this way, slowly immerse the washed and salted water into the meat, then add sugar, soy sauce and wine and mix well. After stirring, pour the meat into the casing, poke the air in the intestine with a needle, squeeze and wipe it with your hand, and tie both ends tightly with a flower thread. This way, the meat is squeezed tightly and the quality is good. Fill your intestines with meat and hang them on a clothes rack to dry. It usually takes about 5 sunny days (only two days in summer), and then it is taken down and hung in the warehouse. The warehouse must be ventilated to let the dried intestines recede the residual heat and slowly dry out. Hang it cold for a month and it will be over.
In the past, the ingredients of Rugao sausage were: fresh meat (70% lean meat and 30% fat meat), 70 liang of salt, 30 liang of sugar, 20 liang of soy sauce, 20 liang of Daqu liquor 10 and 0 liang of salt water 10. In order to maintain and carry forward the national tradition and make it more delicious, the local sausage factory improved the ingredients. Now every 100 Jin of meat is added with 20 liang of sugar, 2 liang of soy sauce 10, 6 liang of salt and 4 liang of wine. Sausages only taste better, and they are bright in color and beautiful in appearance.
Justin Suining sausage
Suining sausage is a famous historical dish in Jiangsu, Shandong, Henan, Anhui and Hebei. This product is made of lean pig hind legs as raw materials, supplemented by dozens of rare natural plant spices, and carefully produced by traditional technology. Features: Peasant flavor, pungent, mellow and long aftertaste. It is the first choice for banquets and banquets, and it is a good product for home, travel and gifts to relatives and friends. This product is vacuum packed, sterilized twice and ready to eat.
Bororoca sausage
Legend has it that the name of the sausage that Kyle Polo ate in the Yuan Dynasty was "crispy outside and tender inside, wonderful, just like it was made by a fairy". The specific raw material is unknown, but it is said to be made of human flesh.
[Edit this paragraph] Sausage diet
Related people: the general population can eat;
Children, pregnant women, the elderly and people with hyperlipidemia eat less or not; People with liver and renal insufficiency are not suitable for eating.
Function: Sausage can stimulate appetite, help food and increase appetite.
[Edit this paragraph] Other related
China sausage was produced before the Northern and Southern Dynasties, and it was first seen in the "enema method" contained in Qi Yaomin's Book in the Northern Wei Dynasty, and its method has been passed down to this day. China sausage can be preserved for a long time without starch, and eaten after cooking. Delicious, mellow and full-bodied, with a long aftertaste. Far better than enema products in other countries. It is one of the traditional foods in China and enjoys a high reputation at home and abroad.
[Edit this paragraph] Nutritional components
Nutritional components per100g sausage:
Energy 508 kcal protein 24. 1g fat 40.7g carbohydrate 1 1.2g cholesterol 82mg thiamine 0.48mg riboflavin 0. 1 1mg.
Nicotinic acid 4.4 mg vitamin E 1.05 mg calcium 14 mg phosphorus 198 mg potassium 453 mg sodium 2309.2 mg magnesium 52 mg iron 5.8 mg zinc 7.6 1 mg.
Selenium 8.77 μ g copper 0.3 1 mg manganese 0.36 mg
The above data refer to China Food Composition Table (2002) compiled by Nutrition and Food Safety Institute of China Center for Disease Control and Prevention. The above data are for reference only and shall not be used for other purposes.
[Edit this paragraph] Purchase method
When buying sausages, you can identify them by looking, smelling and pinching. A look is to observe the color. High-quality sausage has bright color, and the sausage meat that has deteriorated or is about to deteriorate is yellow and the fat is pale yellow. Of course, the redder the sausage, the better. Too red means too much sodium nitrite. The second smell is to check the taste of sausage. Sausages are generally delicious, and spoiled sausages will stink and have a sour taste. Three kneading is to check the dryness and wetness of sausage. The recovery rate of dried sausage is about 65%, and the lean meat of dried sausage is difficult to pinch, and the casing will shrink and wrinkle. Sausages that do not shrink, wrinkle and feel soft are of poor quality. Sausages should not be stored for too long, otherwise they will become moldy. Mildew sausages are easily contaminated by highly toxic botulinum, causing food poisoning. [ 1]
[Edit this paragraph] Related recipes
Sauté ed pepperoni with pepper
Raw materials:
2 peppers, 1 colored pepper (pepper type), 2 spicy sausages.
Salt 1g, sugar 1g, cooking wine 1tbsp, monosodium glutamate 0.5g, cooking oil 10g, and a little onion.
Exercise:
1, Zanthoxylum bungeanum and colored pepper are washed and cut into pieces; Slice the spicy sausage and shred the green onion.
2. Put the oil in the hot pot to cool, stir-fry the onion slightly, and stir-fry the pepper until the spicy sausage fried meat begins to shine.
3. Add seasoning to taste. [2]
[Edit this paragraph] Save method
After making sausages, hang them in a well-ventilated place to dry. If bubbles are found, they will be removed by needling. Every 12 cm is 1 node, and ligation is performed. Turn it over again in a couple of days.
Drying time depends on temperature, wind and other reasons. Generally speaking, 7- 10 days is almost enough. If you eat it, it will take 3-4 days. But don't be too dry, or it will taste bad. Put in plastic bags and put in the refrigerator for quick freezing or cold storage. You can also dip a cotton swab in a little peanut oil and smear it evenly on the surface, and hang it in a cool place below 10℃, which can be stored until after the Spring Festival. [