Raw material formula: pork 100 kg sugar 1 kg pepper noodles 0.2 kg monosodium glutamate 0.2 kg corn flour 10 kg sodium nitrite 10 g refined salt 3 kg.
Production method:
1. Finishing and curing of raw materials: adopt the front and rear legs and fatness of fresh pork. Its proportion is 80% lean meat and 20% fat diced meat. If pork belly is used, lean meat is 70% and pork belly is 30%. The casing is made of cow casing or casing. Boning and degreasing the front and rear legs of the selected fresh pork, adding 3 kg of salt per 100 kg, spreading evenly, stirring with a 1 cm stirring knife to make meat stuffing, adding 3 kg of salt to pork belly 100 kg, or stirring with a 1 cm stirring knife to make meat stuffing, and sending it to-5 with lean meat. After cooling the fat slightly, cut it into fat blocks of 1 cm, and add 3 kg of salt per 100 kg for later use.
2. Stirring: Take out the cooled broken stuffing and stir it into fine stuffing with a 2 ~ 3mm stirring knife. Pour corn flour and other auxiliary materials into a blender, stir sodium nitrite and water respectively, then pour them together, add a proper amount of water to stir and mix evenly, then pour lean meat stuffing together, add a proper amount of water, add about 15 kg per 100 kg of water, stir for 2-3 minutes, and then pour the prepared diced fat meat or pork belly into the blender to turn over for 2-3 minutes.
3. Pouring: Put the mixed sausage stuffing into an enema machine, pour it with the prepared casing or casing, tie the opening tightly with a thin thread, if there are bubbles on the surface, poke holes with a needle to vent, and string them with bamboo poles, each string is 12 ~ 14. For example, the thickness of intestinal skin can be appropriately reduced.
4. Baking: send the filled casing into the oven, the fire should not be too urgent, the temperature should be controlled at about 70℃, and bake for 1.5 ~ 2 hours (the casing can be shortened appropriately) until the casing is dry and the skin is pink.
5. Boiling: put the sausage in water above 90℃, and after 15 minutes, the water temperature will drop to 80 ~ 85℃, and cook for10.5 hours (the time is appropriately controlled according to the casing thickness).
6. Smoke: hang the intestines in the oven again, bake them with warm water for 2-3 hours, then add charcoal fire below, cover with sawdust, smoke for 5-6 hours, and the finished product will be obtained when the surface is dark red and wrinkled.