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How to Make Old Beijing Enema
The meat and vegetable composite enema made of several kinds of vegetables and fresh pork, the finished product has the color of jujube red, the body of the intestine has the elasticity, the meat filling is pink, the taste is fragrant and attractive. Processing methods are described as follows:

1, materials: fresh pork, carrots, green peppers, soy protein powder, konjac fine powder, starch, spices, sodium nitrite, salt, edible gelatin, agar, ascorbic acid.

2, formula: pig muscle 35 kg, pig fat 15 kg, soy protein powder 2 kg, starch 6 kg, carrots 3.75 kg, salt 2.5 kg, pepper 250 grams, 750 grams of sugar, cornstarch 20 grams, 45 grams of monosodium glutamate, 20 grams of edible gelatin, agar 25 grams.

3, meat cutting and marinating: pig muscle cut into 1 cm square, pig fat cut into 5-7 cm meat. Cut pork muscle add meat weight 3% salt and 0.015% sodium nitrite, mix well, loaded into containers, placed in the environment of 4-8 ℃, marinated 18-24 hours. Fatty meat curing is carried out separately from pork muscle with the same amount of salt, but fat meat curing is generally not added sodium nitrite.

4, carrot pretreatment: carrots washed, add 2-4% NAOH hot lye to peel, water, cut into thick 0.5 cm slices. Put into 2% NACL and 0.15% ascorbic acid mixture, soak for 5 minutes to prevent discoloration. Remove and rinse well, pre-cook in boiling water for 4 minutes, rinse, cool and chop.

5, green peppers pretreatment: sweet green peppers to remove the seeds to remove the stalk, cut large pieces, into the 0.1 HCL solution soaked for 30 minutes to drain, and then into the boiling water hot 2-3 minutes, rinsed and cooled, chopped.

6, grinding: marinated pork muscle and fat meat were sent to the meat grinder to grind. Then put the meat and vegetables into the chopper, mix and stir. At the same time, add soy protein, konjac flour, dissolved agar, edible gelatin and starch has been dissolved, and then add other ingredients, mixing is the meat fiber in the soluble proteins emulsification, in order to increase the adhesion and elasticity of the meat filling. The general mixing time is 10-15 minutes, the meat temperature is controlled at about 8 ℃, in order to prevent the meat temperature rise, you can add some crushed ice, but to prevent the meat from thinning.

7, enema: enema machine filling, a small amount of family processing, can also be used to funnel directly set in the intestine and on the artificial enema. Enema should be tight and loose, each enema 15 centimeters, with a thin rope ligature, the enema of the intestinal body, to use a small needle to tie a number of small holes, easy to bake the intestines when the exclusion of water and air.

8, baking: enema into the oven, baking 5-10 minutes will be turned up and down the intestines once to ensure that the baking is uniform, the oven temperature of 80 ℃, baking time of 2 hours, until the intestinal body surface is dry, hand feel no sticky wet feeling, intestines translucent, can be removed from the oven.

9, cooking: when the water temperature rises to 90-95 ° C enema pot, the pot of water temperature should be maintained at 78-84 ° C, to be the center of the sausage temperature 75 ° C, touch the sausage body hard, elasticity is sufficient, it can be out of the pot. Cooking time of about 30 minutes.

10, smoked: smoked can be used fumigators, but now most are still in the smoke room, with wood plus wood chips burning, smoke smoked, smoked temperature 35-45 ℃, time 10-12 minutes, to be dry and glossy surface of the intestines, there is a uniform red color, can be out of the smoke room.

Gourmet - rice enema

It is essential food for Naxi people to kill pigs and treat guests. There are two kinds: black rice enema and white rice enema.

Black rice enema is made by mixing steamed glutinous rice and fresh pig's blood together, and adding various spices, and pouring it into the cleaned pig's large intestine to steam. White rice enema is made by replacing the fresh pig's blood with egg white in the ingredients, and is called white rice enema because the intestines are white after steaming.

The steamed rice enema can be sliced and eaten hot right away, or cooled and fried in oil, both taste good.

There is a little story about the rice enema, it is said that people of other nationalities ate the rice enema, think the flavor is good, then asked the Naxi people how to do. The result was an interesting answer: feed rice to the pigs and then steam the pig intestines to make it.

It can be found in Lijiang's Naxi style snack bar, usually 10 yuan / plate (the portion is very large). The rice enema is easy to eat after frying, so don't be too greedy!

Several Western-style enema production methods

1. Lyon sausage processing method Lyon sausage is one of the Western-style cold-cutting filling products, which are very popular with consumers in the market. Its content is mainly made of base meat puree (base meat puree can be used to process most of the cold cut enemas, we can add some characteristic foodstuffs appropriately as decorative meat stuffing, such as mushrooms, green peppers, cheeses, olives, eggs or some cured meats, etc., in order to make different flavors and characteristics of cold cut sausages.) Plus a decorative meat filling consisting of.

(1) Main ingredient (***100 kg)

30 kg of pork (containing about 8 percent fat), 20 kg of beef (containing about 8 percent fat), 10 kg of pork cheek, 20 kg of pork fat, 20 kg of iced water

(2) Ingredients

Nitrous 10 grams, salt 2.2 kg, Lyon spice 0.5 kg, phosphate 200 grams, 50 grams of sodium isoascorbate.

(3) Processing method

①Put fresh microfrozen beef and pork into a meat grinder and grind them into 3-millimeter-sized meat particles.

②Pour the stranded raw meat into the chopper and chop it at slow speed.

③Add phosphate.

④Add half of the ice water after 3 to 4 revolutions on low speed.

⑤ Chop at high speed until the puree absorbs the water completely.

⑥Add spices, grated pork fat and chop until the center temperature of the puree is 6℃.

⑦When the temperature of the puree rises to 10°C, add the salt, nitrite, and remaining ice water.

⑧ Add sodium isoascorbate 3 to 4 turns before the end of the chopping, and the temperature of the final meat puree should reach 12℃.

⑨The basic puree is finished.

⑩Decorative meat mixture is marinated one day before production, then the decorative meat mixture is added to the puree and stirred well, and the meat mixture is chopped to 3 to 4 millimeters at low speed. Add all the auxiliary ingredients used for marinade, stir well and marinate in cold storage below 5℃.

(11) Filling. Can be filled into fiber tape coated sausage casings or nylon sausage casings.

(12) Steaming. 55 ℃ steam (or boil) under the color for 60 minutes and then raise the temperature to 74 ~ 76 ℃, steaming until the center temperature to 70 ℃ can be.

(13) cooling. Cold water shower until the center temperature of the intestine 10 ℃ or less, after which it is stored in a cold storage below 5 ℃ for preservation.

2. How to make small red sausage Small red sausage was created in Vienna, also known as hot dog. It is also an enema product. It is a kind of emulsified enema.

(1) the main ingredients

30 kg of beef, pork 14 kg, 20 kg of fat, pork cheek 12 kg, 24 kg of ice

(2) ingredients

3 kg of salt, starch 2.5 kg, 0.1 kg of white pepper, cardamom 65 grams of powder, monosodium glutamate, 50 grams of powdered ginger, 0.3 kg of phosphate, nitrite 4.5 grams. Red currant pigment appropriate amount

(3) processing methods

①Lean meat with salt and nitrite at 0 to 6 ℃ marinated for 12 hours, fat meat cut into 6 mm dices, plus the remaining salt marinated for 12 hours.

②After marinating, grind beef and lean pork into 3-mm-sized cubes.

③Pour the minced meat into a chopper and chop several times (add the beef first, then the pork) to make a paste, add 1/2 of the ice water to the chopper and chop until it reaches 2 to 4 degrees Celsius.

④Add the fat and all the ingredients twisted into 3 mm and continue mixing. The order of adding the ingredients during the mixing is: beef, pork, starch, diced fat and seasonings, and all the ingredients can be added in liquid form beforehand by mixing them with the appropriate amount of water. Add the remaining ice water during the ingredients.

5 End chopping when the chopping temperature reaches 12°C.

6 The meat mixture is filled into sheep sausage casings of 1.8 to 2.0 centimeters in diameter and tied in a knot at 12 centimeters.

7 baked at 65 ~ 68 ℃ for 20 ~ 40 minutes until the skin is dry, and then cooked in a pot at 70 ℃ for 15 ~ 20 minutes can be, intestines into the pot when the temperature of the water should be about 90 ℃ (the water to add red coloring).

3. Cooked Salami Salami is a kind of high-grade enema, popular in Western European countries earlier. It is based on beef as the main raw material, divided into raw, cooked two kinds of salad rice sausage each 45 cm long, grayish-white appearance, wrinkles, the internal meat is brownish-red, eat the rich flavor, salty and sweet suitable, tender and delicious, slightly spicy.

(1) main ingredients

Beef base puree 20 kg, pork cheek 30 kg, pork 50 kg

(2) ingredients

Salt 1.25 kg, sodium nitrate 25 grams, 65 grams of black pepper grains, 500 grams of salami spices, 400 grams of phosphate, 100 grams of fresh garlic, 100 grams of monosodium glutamate

(3) Processing Methods

①Cut the pork pate (lean 7 fat 3) and pork cheek into small pieces 1 day in advance, and put them into -18℃ cold storage and freeze them.

②Chop the beef base meat puree.

③Then pour the pork cheek meat into the chopper and chop 3 to 4 times at slow speed.

④After that, add pork pancetta and continue chopping at slow speed, meanwhile add salt, nitrate and other spices.

5Chop the pork until it reaches a size of 3 to 4 millimeters and start stirring, making sure the temperature is as low as possible at this point.

6 Fill with fiber sausage casings (45 to 60 mm in diameter).

⑦Place the sausage in a room with a temperature of 12 to 14 degrees Celsius and a humidity of 80 to 100 percent for 24 hours.

⑧ dry at 55 ℃ for 30 to 45 minutes, and then smoked at 60 ℃ until golden brown.

9 at 75 ~ 78 ℃, steaming to the center temperature of 70 ℃.

Note: Cooling at room temperature, if the color is not enough, can be cold smoked again.