High-quality sausage color red, between the white pinch flower, taste salty mouth with sweet, fine taste when the aroma is rich.

One, the recipe for lean pork 90 kilograms, 5 kilograms of sugar, 10 kilograms of fat pork, 3 kilograms of salt, 200 grams of monosodium glutamate (MSG), 750 grams of white wine, 150 grams of fresh ginger (or garlic puree).

Second, the method l, cut: the lean meat first smooth silk cut into slices, and then cut into strips of meat, and finally cut into 0.5 cm of small square dices. 2, bleaching: lean meat diced with 1% concentration of brine immersion, stirring at regular intervals to promote the accelerated dissolution of blood to reduce the oxidation of the finished product and the color of the darker. 2 hours after the removal of the dirty brine, and then brine immersion for 6-8 hours, and finally rinsed clean, filtered dry. Fatty meat diced with boiling water immediately after washing with cool water and dry. 3, marinade: wash fat, lean meat diced mixed, connected to the proportion of seasonings into the mix, marinate for about 8 hours. Turn up and down every 2 hours so that the seasoning is uniform, marinated against high temperatures, sunshine sprinkles, flies and dust pollution. 4. skin sausage: salt, dry sausage first soaked in warm water for about 15 minutes, soften the inside and outside of the rinse again, and another soak in water for spare parts, soak the water temperature should not be too high, so as not to affect the strength of the sausage. The sausage from one end of the set in the funnel mouth (or skin sausage machine mouth), set to the end, let the air, ligature, and then the diced meat into the filling of diced meat from the mouth of the sausage release, to be filled with the entire sausage after the ligature ligature ports, and finally according to the length of about 15 cm wing knot, divided into small segments. 5. drying: irrigation and tied sausage hanging in the ventilation so that it is about half a month to wind drying, pinch with your finger to test the extent that the deformation is not noticeable. Can not be exposed to the sun, otherwise the fat meat to set the oil flavor, lean meat color deepening. 6. preservation: keep clean and not stained with dust, covered with a food bag, do not tie the mouth of the bag down upside down, not only dustproof and breathable will not grow moldy. Food first steamed and cooled after slicing, delicious flavor.

2 "Guangdong sausage production

Raw material selection

The main raw materials for the production of Guangdong sausage meat, casings, salt, sugar, soy sauce and so on. Raw meat is mainly pork. Fresh meat must be selected for processing, with leg and buttock meat being the best.

Choose 26 to 30 millimeters wide (half a circumference) of pig intestines (dry intestines), intestines are best in the dry and then after 5 to 6 months of storage time after use. Salt should be white refined salt. Sugar is best if it is white and has small crystals. Wine is usually 50-degree white rice wine or sorghum wine. Soy sauce is an important seasoning for making sausage, and the best soy sauce made from natural sunlight should be used. Potassium nitrate should be white, pure and crystalline. In addition, small hemp rope and mat grass tail should be prepared.

Standard of ingredients

Each one (one pair) is 26.6 centimeters long (tied with a small green hemp rope knot).

Pork: 67% lean, 33% fat. Ingredients (50 kilograms of raw pork): 2.5% refined salt, 7.5% sugar, 2.5% 50-degree daiquiri, 5% soy sauce, potassium nitrate 0.125%. Sausage: about 0.55 kilograms of dry sausage for every 50 kilograms of pork. Sisal rope: 1.25 kilograms, grass tail 0.5 kilograms.

Processing

Treatment of raw materials: fat meat, lean meat must be strictly divided in order to be proportionally prepared, fat, lean meat attached to the tendons must be carefully removed. Lean meat cut into 62 to 94 grams of meat, and then use a meat grinder to grind into 8 to 10 millimeters in size. Fatty meat with a knife first cut into 8 ~ 10 mm thick slices, and then cut into 8 ~ 10 cm wide strips, and finally cut into 8 ~ 10 mm of meat, cut and washed with warm water to remove floating oil and impurities, fished up into a sieve, drained and ready to use.

The ingredients: 50 kilograms of raw meat to calculate the need for refined salt 1 ~ 1.25 kilograms, the amount of salt depends on the weather temperature, discretionary increase or decrease. If the weather is cold, available 1 kilogram; if the weather is warm, available 1.25 kilograms. In addition to sugar 3.75 kilograms, 50 degrees of white wine or rose wine 1.25 kilograms, 2.5 kilograms of soy sauce, potassium nitrate 63 grams. Pour the above ingredients into a pot, and then add 20% (in raw meat) water, so that it is fully dissolved (such as cold weather can be warm water). Then the stranded pork into the basin, the meat and ingredients mix well marinated for a few minutes, you can make an enema.

Enema: First, soak the casing with water, and enema by hand or with an enema. The enema of the intestine end of the mouth knot to prevent the intestinal pork outflow, while using a special prick hole device, pricked all around the intestine, in order to discharge the excess water in the intestine, and then use the grass tail (matsuso heart) according to the length of every 26 centimeters bound 1 knot, to become a section. After the section is completed, in the middle of the 2 grass-tailed knot, and then tied with a small hemp rope, in order to be ready to hang when baking and drying. Then wash the intestinal billet with water once to remove the attached oil impurities.

Sunbathing: intestine blank after warm water cleaning, the intestine tied on the small hemp rope every other section to take a, gathered into a bunch, wearing in the sun on the bamboo pole, rows of scattered, in the sunlight exposure. When the sun is strong, every 2 to 3 hours, that is, to turn the pole 1 time; such as the sun is not strong, the temperature drops, about 4 to 5 hours to turn the pole 1 time. The so-called pole, that is, the original wear on the bamboo pole hanging intestinal blanks on the small hemp rope unloaded, the other end of the hemp rope on the bamboo pole hanging, so that the intestinal blanks can be turned over, in order to sun evenly. It should be noted that: home production in the fall and winter is good. If you have baking conditions, you can make it all year round.

Cut grass knot: after baking the sausage, with scissors to bind the grass knot cut, and remove the end of the grass, after passing the inspection can be packaged or sold. Sausage at a temperature of 10 ℃ below, can be stored for more than 30 days, usually hanging in a ventilated, dry place.

3 "sausage production method

Processing methods:

1. raw material selection. Choose fresh pork, preferably thigh and buttock meat.

2. Cutting meat. Pick off the skin, bones, tendons and tendons, and cut the meat into cubic centimeter-sized pieces.

3. Ingredients. Mix the above ingredients well with the meat and marinate for 2-4 hours.

4. irrigation. Wash and drain the casing first. Then put the bamboo tube into the intestines for irrigation. Every irrigation 12-15 centimeters, can be tied with a rope, until the full intestines.

5. Exhaust. In the process of loading raw materials, should be loaded while squeezing tightly, the air inside the casing as much as possible to exclude clean. Really can not squeeze out, to use the needle bush (needle bush method: take 15-18 sewing needles, evenly insert the eye end of the needle into the cork of the thermos bottle within a centimeter can be) from time to time to puncture the enteric coating, and then squeeze the pinch, can be all the air bubbles excluded.

6. Rinsing. Irrigation of good wet intestines, put in warm water rinsing once, remove the attached dirt and debris, and then hung on bamboo poles, in order to sunlight and fire baking.

7. Sun and fire baking. Exposed to the sun for 2-3 days, and then hung in a well-ventilated place to dry. If the fire baking, the temperature should be controlled at about 50 ℃. Baking time is generally 1-2 days and nights.

8. Preservation. Temperature below 10 ℃, the sausage can be stored l a 3 months, usually hanging in a ventilated dry place.

Note:

①Fire baking wet sausage, should pay special attention to temperature control. Low temperature is easy to cause fermentation and spoilage, while too high will melt the fat and cook the lean meat.

②Must be well preserved, otherwise it will make the sausage fermentation and deterioration, or even rot. This will be a wasted effort.

Sausage, that is, using pig intestine as a coat, inside the raw materials, after processing made a kind of food. There are many kinds of sausage, the famous ones are Canton sausage, Rugao sausage, nitrate-free sausage, Wuhan sausage and so on.