Harbin sausage is the representative of Harbin specialty. Harbin sausage is well-made, its products are shiny and wrinkled, smoked and fragrant, delicious and dry, fat but not greasy, with high content of protein and rich nutrition. It is the first-class delicacy for banquets and cold drinks, and has become an indispensable gift and consumer food for consumers of all walks of life. Harbin sausage has a history of nearly a hundred years, and it has become a symbol of northeast specialty, Heilongjiang specialty and Harbin specialty. Harbin sausage can be divided into Harbin Lin Qiu food sausage, Harbin Lin Qiu Lidaosi sausage, Harbin Roulian sausage, Harbin Commercial Committee sausage and Harbin Agricultural University sausage, each with different characteristics. 20 131February, the local standard of Harbin sausage was solicited, and the meat content was planned to increase [1], that is to say, the taste and quality of Harbin sausage in the future will be better.

2 material selection

The sausage is made of high-quality pork (beef, rabbit or other meat can also be used), and the casing can be made of pig, ox or sheep intestines. Adding starch and various seasonings, and making it through pickling, stuffing, filling, baking, boiling and smoking.

The formula and production technology of sausage meat stuffing are as follows:

Raw material formula

There are many recipes for sausage meat stuffing, and there are two commonly used ones:

1, 90kg of lean meat, 20kg of pig oil10kg, 20kg of starch, 3.3kg of refined salt, 0g of edible nitrate10g, 300g of monosodium glutamate and 250g of spiced powder; The length of pig small intestine for casing is about 300 meters.

2. Lean meat 30 kg, fat meat 20 kg, beef 50 kg, starch 10 kg, garlic 300 g, pepper 100 g, and bovine large intestine for casing.

process equipment

The equipment for making sausage is relatively simple, just need meat grinder, enema machine, refrigerator, baking box and boiling pot.

processing technic

1, curing. Marinate the raw meat with salt, so that the salt can be mixed evenly into the flesh. According to the above ingredients, the general amount of salt added is 3 ~ of the meat weight.

sausage

5%。 At the same time, edible nitrate (5% by weight of salt) is added. The lean meat is peeled and deboned first, and then marinated separately with the fat meat. After kneading evenly, it is stored in a refrigerator (warehouse) at 3 ~ 4℃ for 2 ~ 3 days. [2]

2. Stir. Cut the marinated meat into diced meat, add ingredients, put it into a meat blender and mince it, then pour it into starch dissolved in clear water and mix well. Diced fat meat or pork can also be added at this time. The meat stuffing is fully stirred, and water is added while stirring, and the amount of water added is 30-40% of the weight of the meat, subject to the stickiness of the meat stuffing.

3, enema. Fill the meat stuffing into the casing with an enema machine. After filling the meat, it will be a section every 20 cm, and the sections will be fastened with a string.

4. Baking. Bake the sausage in an oven at 65 ~ 80℃ for 0.5 ~1hour according to the thickness of the sausage. The baking standard is that the casing is dry and the meat stuffing is red.

5, boiled. Boil the sausage in water at 80℃, and the boiling time varies with the type of casing, and the sausage10 ~15 minutes. Pork intestines for 20 ~ 30 minutes and beef intestines for 0.5 ~1.0 hour. The standard of boiling is that the intestine is hard and elastic.