Ingredients: 3500g of lean meat, 50g of fat1500g, 20g of refined salt100g, 250g of white sugar, 250g of soy sauce, 50g of Shanxi Fenjiu150g, 2g of nitrate and 750g of clean water.
Production method:
Pickling: To make this sausage, there are two steps. First, the fat meat is soaked in boiling water, mixed with a small amount of Shanxi Fenjiu, and buried in white sugar (this method is called "ice meat" because the fat meat is transparent after being marinated and cooked, and it is named like ice, and this method can make the fat meat neither fat nor greasy). After about 1 day, it is cut into meat particles slightly larger than soybeans with a knife. The second step is to cut the lean meat (preferably skinless pork elbow) into pieces that are similar to the size of soybeans, add refined salt, white sugar, soy sauce, Shanxi Fenjiu and nitrate, mix well and marinate for at least 8 hours.
Wind-cured wax: after the above two kinds of meat particles are marinated respectively (if the bacon is refreshing, the lean meat can be whipped first), put it in the same steel basin, add clean water, press the meat into the soft casing with the help of a funnel to make it 90% full, then tie the casings at both ends, insert them closely on the sausage with a needle rake to facilitate air drainage, and then tie them in sections every 30 cm with hemp rope.
Note: The "sausage" in Dongguan, Guangdong Province is also prepared, and the difference lies in the length of casing and segments. There is a saying that "Dongguan sausage is thick and short".
The making process of Sichuan sausage;
Ingredients: pork (after the buttocks are peeled), pig small intestine, salt, monosodium glutamate, pepper, pepper noodles, pepper noodles, liquor and sugar.
Production process:
1: Wash the peeled pork with warm water, drain the water from the surface of the meat, separate the fat and lean meat, change them into 1CM diced meat, and put them into different porcelain pots.
2. According to personal taste, add salt, monosodium glutamate, pepper, pepper noodles, Chili noodles, white wine, sugar, etc., stir evenly, cover and marinate for 8-10 hour. Because lean meat is easy to taste and fat meat is greasy, fat meat is often marinated for1-2 hours first.
3. In the process of curing, we can make casings. Wash the small intestine with warm water and a small amount of 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 the intestine. After cleaning, put the small intestine in a flat and hard place, scrape the small intestine from top to bottom with a stainless steel ruler or a knife with even force until it seems to be transparent. Rinse it with water at the beginning and then hedge the water, so that the intestine will be clean.
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 thickness of the canned casing uniform. Remember not to fill it too full, so it will be violent in the future drying process, and it will not be too loose or leave air, which will be too ugly when the sausage is formed. It's not pretty. Tie the filled intestine into a small section with a string10-20 cm, and make a small hole at the bottom of each section with a needle to leave out the excess water and air. Then take it out and expose it to the sun in a sunny place for 3-4 days, and hang it in a ventilated place. Generally, it will be air-dried under the eaves. It takes about 15 days.
Method for making sausage
The main raw materials are lean pork bladder, sugar, salt, refined salt, spiced powder, monosodium glutamate and so on.
Equipment and appliance cylinder.
The production method selects fresh pig bladder and removes the attached tendons, blood vessels, fat and so on. Every 10 kg of belly salt 1 kg, rub the salt twice. For the first time, 70% salt was evenly coated on the inside and outside of the belly, then it was put in a jar and sealed for storage. After 8 ~10 days, it was rubbed with the remaining salt for the second time, and then it was stored in the jar. After curing for 3 months, take it out of the salt, knead it with a small amount of dry salt, and put it in a sack to hang.
Ingredients of meat stuffing in the fragrant belly: take 35kg of lean pork, 5kg of fat15kg, 2.5kg of white sugar, 0.5kg of soy sauce, 2kg of refined salt, 0.5kg of wine1.5kg of spiced powder, 20g of monosodium glutamate and 0g of sodium nitrate10g. Cut the lean meat into slender strips, cut the fat meat into small diced meat, then sprinkle seasonings such as sugar, wine, salt and sodium nitrate into the meat, stir evenly, and let it stand for about 30 minutes. After all the ingredients are fully mixed, put the meat stuffing into the belly. Generally, each belly can hold 200-250 grams of meat stuffing. After being packed, hold the belly mouth by hand, rub the belly, and then stab the belly with a bamboo stick, about/kloc-0. Use scissors to cut off the long head of the mouth, put it in a ventilated and dry warehouse and hang it for fermentation, and it will take about 40 days to get the finished product. Then brush off the mold fermented outside the stomach, and evenly wipe the sesame oil outside the stomach. When eating, wash it with clear water, put it in a pot and boil it 1 hour, and then cool it to serve.
The finished meat is compact, red and white, and sweet when eaten.
The technological process includes selecting belly → rubbing salt → salting → hanging → stuffing → crooked kneading → tying mouth → airing → warehousing fermentation → oiling → finished product.
The method of garlic sausage
Ingredients: 4 Taiwan Province sausages (Shuanghui and Yuqing brands taste good), cheese slices 1 slice, purple garlic 1 head. 500 grams of fried oil (actual consumption is about 50 grams), appropriate amount of fried powder and a little pepper.
Practice: the sausage is cut in half into two strips with semi-circular cross section, and the cheese slices are cut into four pieces. Mash garlic into garlic paste.
Mix the fried powder into paste according to the instructions, add garlic paste and mix well. Sandwich the cheese slices into the sausage and fix them with toothpicks. Add oil to the wok and heat it to 70%. Wrap the sausage in garlic paste, fry it in the oil pan until the surface is golden, then take it out and sprinkle with pepper evenly.
The practice of sausage
Raw materials: pork 10 Jin, the ratio of lean meat to fat meat is 9:1,because the shrinkage of lean meat after air drying is more severe than that of fat meat, so a little fat meat is enough.
Salt:110g, liquor: 350ml, sugar: 300g, fresh ginger powder:100g, dried tangerine peel powder (orange peel powder): 20g, monosodium glutamate: 50g, and Chili powder: 20g (generally spicy, like to eat.
Practice: Cut lean meat into pieces the size of broad beans and fat meat into pieces the size of peanuts. This is because the total amount of fat meat is relatively small, and the volume will not shrink a lot after air drying. It is best to ensure that there is a certain amount of fat meat in each sausage, so that the sausage made will not be too material. Cutting meat is a very tiring job. After cutting it, put it in a big bowl, then put the above ingredients in a big bowl, stir it evenly in the bowl of meat before pouring it into the bowl of meat. The purpose of this is because there are more powdery seasonings, and if you put it directly in the meat, it will be easy to form small pieces, so the taste will be inconsistent. After putting the seasoning, it is better to stir it for a while.
The next step is filling. You can use a funnel or a mineral water bottle, so you find a bottle, cut off half of it, and turn it upside down to be a very useful substitute for the funnel (and it is better than the funnel). Put all the washed casings on the bottle mouth bit by bit, put the meat into it with chopsticks, find a cup with a slightly smaller diameter than the mineral water bottle, take a food bag to cover the cup, and press it into the mineral water with the bottom of the bottle. The meat can be easily poured into the casing. At this time, it is best for two people to cooperate together, one pressing and the other squeezing the meat in the casing by hand to a proper length and tying a knot with cotton thread. When the sausage is finished, the needle should be properly punched in the place where there is air to discharge the air.
Hang the sausage in a cool and ventilated place, and you can eat it in a week. It can be steamed and boiled. If you want to be harder, let it cool for two more days. If there are elderly people at home, don't wind and rain the sausage too much. Just store it in the freezer.
There are also some precautions:
1, just peel fresh ginger and cut it into powder. If it is rubbed into powder, long ginger fibers will appear. If dried ginger powder is used, the dosage should be reduced.
2, dried tangerine peel powder: use dried orange peel to grind fine.
3, Chili powder: If you want to eat particularly spicy, add some dried Chili shreds on the basis of Chili powder. First, fully soak the Chili shreds with boiling water, control the clean water and then add it, so that the finished product will be particularly spicy!
Guangdong flavor sausage
Ingredients: 5 kg of meat, 1 kg of pork vermicelli (vermicelli is for minced meat)
Method: First, the pork of Panax notoginseng (three parts fat meat and seven parts lean meat) was stolen into small pieces of meat, mixed with seasoning and left for three hours. Use a funnel to put the meat (add half a bowl of cold boiled water) into the washed pork sausage. Tie it in small pieces. Then put it in warm water of about 60 degrees for half a minute and pick it up. Use a small needle to prick the intestine in many places, let the gas out, and it is also convenient for cooling.
Because it's the first time to make Cantonese sausage at home, I ask my neighbor. The neighbor gave the seasoning formula:
Five catties of pork with three points of fat and seven points of lean meat;
Salt one and a half;
White sugar is 428 yuan;
Take two or two;
One and a half parts of rice wine or Fenjiu.
Above, I hope I can help you. Thank you.