Accessories: refined salt, sugar, liquor, monosodium glutamate (appropriate amount).

Steps:

1. Raw material finishing: pure lean meat of second-and third-grade fresh pork that has passed sanitary inspection is selected;

2. Boning the selected pork and removing the lean meat without tendons and ligaments;

3. Then cut the lean meat into strips weighing about 250g, and put them into a meat grinder with a 5mm fence for mincing;

4. Stuffing: First, put all kinds of seasonings into a blender and mix them together;

5. Stir until the meat and seasoning are evenly mixed and the meat stuffing is sticky;

6. Filling and air drying: the casing must be cleaned before use to check whether it meets the hygiene requirements;

7. After the meat stuffing is poured into the casing, tie the sausage into a jujube shape with a rope;

8. Then hang the jujube string in a dry and ventilated place to dry;

9. In the spring and autumn, about half a month, the degree of air drying reaches the elasticity of finger pressure, and it is appropriate to fold the intestines.

10. Boiling: Wash the air-dried meat dates with warm water, and then put them into a boiling water pot;

1 1. When the water temperature is between 86℃ and 90℃, boil it for about 15 minutes and take it out.

Jujube is also called olive and grape. Bright color, dry oil, hard meat and delicious taste. Meat dates are shaped like dates or olives, but they cannot be concave in the middle. Every 50g 10, the particle size is uniform.

2. Raw material requirements

Pig hind legs are mainly lean meat, followed by meat, and the coat is thin casing.

3. Processing technology

(1) Fine diced meat

First, remove fat, tendons, broken bones and cartilage from lean meat, cut it into diced meat with the size of 1 cubic centimeter, wash it with warm water, and drain the water.

(2) batching

Every 100kg of refined diced meat (50kg of finished product) needs the following ingredients: 2kg of 60 Daqu, 8kg of white sugar, 5kg of fresh soy sauce, 3kg of refined salt, and 0/5g of sodium nitrite.

(3) enema

It is best to dry the casing with fire 3 days before use. Mix the diced meat with the ingredients.

(1) First soak the casing in warm water, then cover the funnel at one end of the casing, press the stirred meat into the bottom of the casing and tie a knot (casing knot). Don't be too full when enema, usually fill 80%.

(2) Spread the filled sausage on the workbench and use acupuncture holes to facilitate the evaporation of water.

(3) After acupuncture enema, tie a knot with a rope every 2 cm, tie it all up, and throw the excess meat into the container for the second use. Tie a hemp rope every 20 cm to hang and bake the sausage.

(4) baking

There are wooden frames on both sides of the drying room to put bamboo poles on. Put a brazier on the ground under the shelf. After the charcoal fire, put the fire down with charcoal, then hang the wet sausages on the wooden shelf in order, and then bake them after hanging them.

(1) The wooden frame is divided into upper, middle and lower layers. Wet sausages are hung on the lower floor and dried for 24 hours, then moved to the middle floor and dried for 24 hours, then moved to the upper floor and dried for 24 hours. Wet sausages were baked for 72 hours and turned into dates. In order to keep the quality unchanged, jujube must be hung outdoors to continue drying 1-2 days after leaving the drying room. Finally, cut off the rope to form a string of finished meat dates.

2 tidal intestines can also bask in the sun. Sun it during the day, cover it with tarpaulin at night, and sun it until the jujube is dry and oily. In case of rainy days, it still needs to be baked in the curing barn until it is mature.

4. Storage and custody

Jujube should not be stacked. Must be hung in a ventilated place and kept dry, or cut and put into plastic bags, sealed and preserved to prevent moisture.