Spicy sausage

Spicy sausage is a new kind of sausage is a new kind of sausage, its color, aroma, taste, shape and so on and other sausages are different. When eating spicy flavor heavy, salty and sweet, slightly numb tongue feeling, can promote appetite, flavor is very good, quite popular among consumers.

Raw material formula 35 kg of lean pork 15 kg of fat paprika 250 grams of pepper (fried) 125 grams of Pericarpium Citriodora (slightly fried) 50 grams of anise 10 grams of cinnamon 10 grams of cardamom 10 grams of fresh ginger 150 grams of green onion 150 grams of soybean oil 1.5 kg of salt 1 ~ 1.5 kg of sugar 1 kg of white wine 250 grams of monosodium glutamate 75 grams of nitrate 75 grams of licorice water (25 grams of licorice, 250 grams of water) simmered to remove the slag. Grams of liquorice water (with 25 grams of licorice, 250 grams of water, boiled to remove the residue) appropriate amount

Method of production

1.

2. Mixing and filling: salt mixed with nitrate of water, first mixed into the stranded meat, and then add other accessories (red chili powder, pepper, Chenpi, star anise, cinnamon, cardamom mixed stir-fried **** crushed into powder), soaked for 6 to 8 hours, to be flavored with ingredients to be filled.

3. drying: after filling and drying for about 10 days, to be slightly hardened skin oil, you can move indoors to hang up and dry, 25 days after the finished product. If drying can reduce the drying time.

Eating method Because of the spicy flavor, it is advisable to cook or steam the product alone over a mild fire, and then slice and plate it after it cools down.

Storage method short-term storage can be hung. Such as longer-term storage, you can dry sausage into a deep tank (preferably below the pad on the bamboo frame or a clean basket head), each layer of sausage, spray with a sprayer spray wine until well-filled, sealed with a lid, placed in a cool, ventilated library, can be saved for 4 to 6 months, the flavor remains unchanged, spicy and tasty.

Product characteristics Uniform thickness, slightly salty appearance, purple-red with yellow, hand feel hard.

Fushun small sausage

Small sausage is a specialty of Fushun City, Liaoning Province, loved by consumers.

Raw material recipe Fresh pork (more than 50% refined meat) 100 kg Fine salt 3.5 kg Nitrite 50 g Sugar 5 kg Shaoxing wine 10 kg Fragrant oil 4 kg Five-spice noodles (prepared with white seeds, cardamom, tangerine peel, cinnamon, crabapple, cloves, sand nuts, pepper, and dai maio, etc.) 500 grams

Method of production 1. Cut the refined meat and fat meat into small pieces proportionally, and grind the meat into minced meat with a meat grinder. Meat grinder into minced meat, add seasonings, mix well with force to make the meat filling, and slightly marinated.

2. After marinating, use the funnel to fill the meat filling into the sorted out intestinal clothing, with a needle to tie some holes, to exclude the air in the intestines, tied into small sections with a knot of twine, placed in the sun until half dry, hanging on bamboo poles, placed in a ventilated place to dry, 20 days or so, take down for steaming.

3. Put the sun-dried small sausage into the steamer to steam, about 30 minutes, take out and cool that is the finished product.

4. Storage of small sausages should be used in the form of hanging, the site should be dry, low temperature, to prevent sun exposure, can be stored for more than 1 year, the quality of the same.

Product characteristics The quality of fresh, easy to eat.

Product characteristics