Overview

Red sausage selects high-quality pork as the raw material meat stuffing (beef, rabbit or other meats can also be used), and the sausage casing can be made from pig, cow or sheep intestines. Add starch and a variety of seasonings, after curing, stuffing, filling, baking, cooking, smoking and other processes made. Red sausage meat filling recipe and production techniques are as follows:

Raw material recipe

Red sausage meat filling recipe is a lot of common use of two kinds: 1, 90 kg of lean meat, 10 kg of lard, starch 20 kg, plus ingredients 3.3 kg of salt, 10 grams of edible nitrate, mimic 300 grams of powder 250 grams of five-spice powder; intestinal clothing with pig intestines with a length of about 300 meters. 2, 30 kilograms of lean meat, 20 kilograms of fat, 50 kilograms of beef, 10 kilograms of starch, 300 grams of garlic, 100 grams of pepper, sausage with cattle large intestine.

Processing equipment

The equipment for making red sausage is relatively simple, requiring only a meat grinder, an enema machine, a refrigerator, a baking box and a water boiler.

Processing Technology

1, curing. Marinate the raw meat with salt so that the salt mixes evenly into the meat. Calculated according to the above ingredients, the general amount of salt added to the meat weight of 3 ~ red sausage

5%. At the same time to add salt weight 5% of edible nitrate, lean meat first peeled and boned, and fat meat were cured, rubbed evenly, placed in the refrigerator (library) at 3 ~ 4 ℃ for 2 ~ 3 days. 2, twisted. The marinated meat cut into diced meat with ingredients, loaded into the meat grinder, and then poured into the starch dissolved in water and mix well, fat meat or pork can also be added at this time. Meat mixture fully stirred, stirring while adding water, the amount of water for the weight of the meat 30 ~ 40%, to the meat with viscosity prevail. 3, enema. With an enema machine will be filled with meat into the casing, after filling the meat every 20 centimeters or so for a section, between sections with a thin rope tied. 4, baking. Red sausage into the oven baking, baking temperature at 65 ~ 80 ℃, baking time according to the thickness of the casing were 0.5 ~ 1 hour. Baking standards to the sausage is dry, the meat was red for the best. 5, boiled. Red sausage cooking, cooking temperature of 80 ℃, cooking time varies according to the type of casing, sheep intestines 10 ~ 15 minutes. Pig intestines 20 ~ 30 minutes, cattle intestines 0.5 ~ 1.0 hours. Boiling standard is the hardening of the intestinal body, elasticity that is.