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Formula proportion of sausage in northeast China
For the formula proportion of sausage filling in Northeast China, let's take Harbin sausage filling method in Northeast China as an example:

Ingredients required: 5 kg of pork hind leg (clean meat, the ratio of fat to lean is preferably 1 9), Harbin sausage seasoning12.5g, 75g of white wine, 65g of salt, 0/25g of sugar10g of sesame oil10g, 50g of light soy sauce and 40g of monosodium glutamate.

1 First, all the ingredients are ready and put together. The original prescription says that Qu liquor is a high-alcohol liquor that I don't have at home. It is best to use one part of fat and nine parts of thin pork hind legs for the best taste.

Remove the pigskin first, because I don't want to see a big fat block in the finished product. If you don't mind the fat block, please ignore this step and separate the fat and lean meat.

All the pork is cut into thick strips first. I use a meat grinder to grind the meat. If you like the big meat, just cut it into thin strips and marinate it.

4 Use the small mouth meat grinder parts to grind the pig fat into fat meat stuffing first.

5 Look at my meat grinder parts. The small mouth is used to grind fat meat. When the sausage is cut, there won't be a big piece of fat meat. The big mouth is used to grind thin meat stuffing. The meat stuffing from this part is relatively large, which I bought specially for sausage. Don't grind the meat with parts as thin as dumpling stuffing when making this kind of dried sausage. The taste of the finished product is not chewy enough. Don't be lazy like me. In fact, it is best to directly cut into thin strips and pour the taste.

6 Use big mouth parts to wring lean meat into pieces.

The minced meat is so big, it is ok if you cut it directly.

8 According to the formula of sausage seasoning, first put12.5g seasoning in the bowl, which is the amount matched with 5 Jin of pork.

9 and then pour 75g of white wine, the original formula is Qu wine.

10 Add 65g of salt and125g of sugar.

1 1 Add 50g of soy sauce.

12 Add10g of sesame oil.

13 Finally, add 40 grams of monosodium glutamate and mix well.

14 put the fat meat stuffing and lean meat pieces in a basin, mix the fat lean meat well first, and then pour the seasoning in and stir.

15 Stir evenly by hand and marinate for two hours.

16 After soaking the casing for half an hour, wash it and put it on the funnel of the enema device. Remember to tie a knot in the head, fill the enema device with salted meat pieces, and then install the pressure bar.

17 When you screw down the pressure bar, the pork will go down and be poured into the casing. Hold the casing funnel with your left hand and loosen the casing while delivering the meat, and turn the pressure bar with your right hand to deliver the meat pieces down.

18 All the meat pieces are poured into the casing.

19 Then tie the filled sausage with cotton thread.

Hang the filled intestines on a clothes rack, rinse the intestines with tap water, and hang them outdoors for 6 days until the epidermis is dry.

2 1 It was taken back after six days of airing.

The dried sausage can be steamed in a steamer for half an hour and sliced for eating, or it can be cooked.

The rest of the dried sausage can be vacuum-packed in small portions and frozen for one year. You don't need to thaw it when you want to eat it, just cook it directly.

Tip:

1 The drying time is not fixed. It depends on the taste you like. If you like to eat chewy food, you can dry it for two days more, and if you like to eat tender food, you can dry it for two days less.

The finished dried sausage tastes chewy when steamed, and tender when cooked.