Formula of south-north sausage (sausage) and preparation method thereof
Anhui sausage speaker chef: Yu Zheng
The following is the specific filling method of Wuhu sausage for your reference:
Ingredients: casing, 6 kg lean pork and 4 kg fat.
Seasoning: 250g of cooking wine, 50g of onion and ginger, 5g of pepper powder, 50g of salt, 50g of monosodium glutamate, 50g of spice A (as shown in the figure) and 30g of edible glucose (the function is to make the meat appear bordeaux red with a faint aroma, which can be used instead of the previous nitrate).
Production: 1, lean meat and fat meat are diced, and onion, ginger, salt and cooking wine are mixed together and marinated. 2. Take a funnel and pour the diced meat into the casing, then poke the casing wall with a row of needles to make the air inside clean, and divide it into sections with lines every 3-5 cm. 3. Hang the filled sausage in a ventilated place to dry 15 days or more.
Guest Chef Zhang Hailiang: Pickling first and then enema, which is similar to what we do here. In addition, it is healthier and more practical to use edible glucose instead of nitrate, and the ratio is also more accurate.
Hunan sausage & Chaozhou Sausage Speaker Chef: Lv Weicai
As long as I master three points, my two sausages will be full of flavor: first, don't be afraid to put wine, which can ferment sausages during air drying and make them taste better. Second, be sure to put corn starch, which can make the sausage taste strong, and some chefs will replace it with more expensive eagle corn powder when making Chaozhou sausage. Third, be sure to use pork tendon meat to make sausages that are dry and fragrant and have chewing heads.
Hunan sausage formula
Raw materials: 2500 grams of pork tendon.
Seasoning: 300g of Haitian soy sauce, 250g of Hongxing Erguotou, 0/00g of Jiang Mo/kloc, 0/50g of corn starch/kloc, 50g of salt, 30g of chicken essence and 20g of monosodium glutamate.
Production: mince pork tendon meat into minced meat in a meat grinder, first put Erguotou, then add salt, chicken essence, monosodium glutamate and ginger rice, beat them evenly in the same direction, release them while stirring, and finally marinate them in corn starch for 5 hours, then pour them into casing to dry 1 day and hang them in a ventilated place to dry 1 month.
Features: It has a strong bouquet.
Guest chef Jin Yuncun comments: This Hunan sausage has a strong flavor, which is naturally air-dried, and its own fragrance is reflected.
Chaozhou sausage formula
Raw materials: 2500 grams of pork tendon.
Seasoning: Haitian soy sauce 300g, Jiang Mo100g, rose wine 250g, sugar150g, corn starch150g, salt 50g, chicken essence 30g and monosodium glutamate 20g.
Production: same as Hunan sausage.
Features: It has the fragrance of rose dew wine, and at the same time, white sugar is added, which is sweet.
Wenzhou Sauce Sauce Sausage Speaker Chef: Jin Yuncun
Delicious soy sauce sausage formula
Ingredients: casing, meat stuffing1000g.
Ingredients: 50g celery, 50g carrot, 30g garlic cloves, 30g ginger, 5g star anise and 5g geranium.
Seasoning: 800g of bulk soy sauce, 0/20g of brown sugar/kloc-,50g of old wine, 30g of monosodium glutamate and 250g of cold boiled water.
Production: Tie one end of the cleaned pig small intestine with a rope, pour the meat stuffing into it, tie it with a rope into a section five centimeters long, put it into a plate with a needle in some small holes in Dozza, add the crushed ingredients and seasonings, marinate it for three hours, take it out, and hang it in a ventilated place to air dry for fifteen days.
The key to making: the casing must be washed to remove the salt, and don't fill it too full when filling the meat.
Production of meat stuffing: three layers of pork (fat three thin seven)1000g, chop with the back of a knife, and add 30g of minced ginger and 30g of minced scallion.
Note: No salt is put in the stuffing, and then the soy sauce flavor is immersed in the intestines. This is a reference to the practice of soy sauce meat and Soy Sauce Chicken, so that it is firmer and fresher after air-drying.
Yu Sausage Speaker Chef: Du Zhiguo
Flavor sausage formula:
Ingredients: 500 grams of fresh pork, two preserved eggs (diced), and appropriate casing.
Seasoning: Jiang Mo 30g, salt15g, spiced powder 5g, starch10g.
Production: Pork is finely diced, salt and spiced powder are added and mixed evenly for 30 minutes (during the curing process, the meat is beaten while adding seasoning, and the meat is beaten as hard as possible to make it bulky and easy to taste. If it is not watered meat, starch is not needed), the preserved egg and Jiang Mo are added, mixed evenly and poured into the casing, tied into small pieces with ropes every 20 cm, hung and air-dried (about 10 days to half a month), and dried thoroughly.
Guest chef Zhang Hailiang comments: It is best to use homemade spiced powder, and the proportion can be adjusted according to local tastes, because most of the bought ones are mixed with modified starch, so it is difficult to master the dosage.
Formula of smoked beef sausage
Ingredients: 500g fresh beef (whole lean meat), Pixian bean paste10g (chopped and fried in oil to remove the flavor), 50g smoked chicken and smoked fish, 50g fried garlic rice10g, and appropriate casing.
Seasoning: a little spiced powder (douban is salty enough, no need to add salt).
Production: boneless and diced smoked fish and smoked chicken, mixed with beef, bean paste, fried garlic and spiced powder, poured into casing, steamed in a cage for 30 minutes (when steaming, a few holes are punched in the intestinal wall), smoked with tea and white sugar and colored.
Formula of smoked pine sausage
Ingredients: appropriate amount of casing, preserved eggs, cooked mushrooms, winter bamboo shoots, fried dried bean curd, soaked vermicelli and cooked spiced soybeans100g each (boiled peanuts can also be added).
Seasoning: 5g of spiced powder, 3g of salt and 5g of monosodium glutamate.
Production: Dice all the main ingredients and mix well, add seasoning to taste, pour into the soft casing and cook with 80℃ water, air-cool, smoke and color with fragrant leaves and white sugar, and press with a tray for 30 minutes (because all the vegetarian ingredients are not sticky enough, they can be compacted with a tray).
Note: Because this kind of sausage is vegetarian and relatively loose, adding vermicelli can have the function of cohesion and stickiness.
Aromatherapy: put broken fragrant leaves or tea leaves and white sugar into the pot, put the raw materials on the pot grate, cover them, heat them slowly with low fire, and wait for 3 minutes to color after smoking.
Guest chef Yang Jianhua comments: When pressing with a tray, gently press it, because the casing is very thin and can't bear too much pressure.
Guest chef Jin Yuncun's comments: The smoked pine sausage is made of vegan raw materials, which is a good idea. I suggest that it be marinated and air-dried for one night, so that the skin will be tighter.
Jiangnan Sausage Speaker Chef: Zhang Jiannong and the rest of Sun.
Jiangnan sausage formula
Ingredients: front leg meat 10 kg (the ratio of fat to thin is 4: 6), appropriate amount of dried casing of pig or sheep, 250g of refined salt, 200g of white sugar, 50g of Nanjing Jilun brand soy sauce100g, 50g of Daqu liquor or sorghum liquor, 30g of monosodium glutamate, 25g of ginger powder, 30g of spiced powder and white pepper powder.
Production: 1, the casing is soaked in cold water to soften and remove the salty taste for use. 2. Mince the lean meat, and cut the fat meat into 1 cm square granules. 3. Put all the seasonings into the lean meat stuffing and fat granules and stir together. 4. Fill the mixed meat into the casing with a funnel, poke holes in the intestine with a needle to release air, and squeeze it by hand to enrich it. When it is filled to 12- 15 cm long, tie both ends firmly with a string, and so on until the whole intestine is filled. 5. Rinse the filled sausages and hang them on bamboo poles in turn for insolation or baking, usually for 5 sunny days, then take them off, put them in a cool and ventilated place and hang them for one month.
Operation key: 1, the best choice for fresh pork is front leg meat. 2, the finished product can be stored in an environment of 0-5 degrees, which can generally be stored for about 6 months.
Concluding remarks: Gold Chef Yang Jianhua.
1, the effect of using starch in enema is better than that of using raw flour, and the cost is low, such as using mung bean starch.
2. Most sausages made in Northeast China are vermicelli, that is, starch is added. The vermicelli is cooked. It is best to cook at 30-40 degrees when cooking, and keep the water temperature at 80 degrees. You can't leave people when cooking, and you can deflate while cooking. Air-dried sausage generally does not add starch.
3. Salinity standard: If the sausage is directly edible, it should not be too salty. Generally, 500 grams of raw materials (meat, flour and water all added up) should be salted with 8 8- 10/0g. If it is air-dried sausage, the taste should be slightly salty, and 500 grams of raw materials should be salted with10g.
4. Casings for enema are available in the market. You don't need to buy small intestines for processing. Casings are salted after dehydration. When used, they are soaked in clear water to soften, desalt and increase elasticity.
Sausage recipes collected online (for reference only)
First, Sichuan spicy sausage
Spicy sausage is spicy, salty and sweet, slightly numb, can stimulate appetite, and has a good flavor, which is quite popular with consumers.
Raw material formula: 35 kg of lean pork, 0/5 kg of fat/kloc-,250 g of red pepper powder, 50 g of pepper (fried)/kloc-,50 g of dried tangerine peel (slightly fried), 0/0 g of star anise/kloc, 0/0 g of cinnamon/kloc and 0/0 g of nutmeg/kloc. .5 kg, refined salt 1 ~1.5 kg, white sugar1kg, 250 g of white wine, 75 g of monosodium glutamate, 75 g of saltwater, and a proper amount of licorice water (25 g of licorice and 250 g of clear water are used for decocting to remove residues).
Production method: 1. Raw material finishing: cut lean pork and fat pork into small pieces.
2. Mixing and filling: salt and saltwater are mixed, first mixed into the ground meat, then other auxiliary materials (red pepper powder, pepper, dried tangerine peel, star anise, cinnamon and cardamom are mixed and fried and ground into powder) are added, soaked for 6-8 hours, and can be filled after the ingredients taste.
3. Air drying: air drying after filling 10 day or so. When the skin is slightly oily and hard, it can be moved indoors and hung for air drying, and the finished product will be obtained after 25 days. If dried, the drying time can be reduced.
How to eat: Because of its spicy taste, this product should be boiled or steamed with slow fire alone, and then sliced and put on a plate after cooling.
Storage method: short-term storage and hanging. If the sausage is stored for a long time, it can be put into a deep tank (it is best to put a bamboo stand or a clean basket head under it). For each layer of sausage, spray the wine with a sprayer until it is packed, sealed and placed in a cool and ventilated warehouse. It can be stored for 4 ~ 6 months, with the same flavor and spicy taste.
Product features: uniform thickness, slightly frosted appearance, purplish red with yellow, hard to touch.
Second, Wuhan sausage
Raw material formula: 70kg lean pork, 30kg fat meat, 30kg fenjiu, 2.5kg sugar, 4-5kg nitrate, 0.05kg white pepper, 0.2kg salt, 3kg monosodium glutamate, 0.3kg ginger powder (add 2kg Chili powder if you like spicy food, or add or subtract it according to your taste).
Production method: add salt and salt nitrate mixture to the lean meat block, and marinate at 5℃ for1~ 2 days. Pickled lean meat is bright red, washed and drained in warm water at 30℃, minced, diced fat meat is added in proportion, and mixed evenly in a blender (3-5 minutes). The ingredients are dissolved with appropriate amount of clear water and poured into the meat stuffing, and then fenjiu is added and mixed evenly to make it.
Fourth, the formula and filling of special Wuhan sausage
1, material selection and treatment: fresh pig hind legs and front with 70 kg of pure lean meat and 30 kg of white and hard spine are selected. The lean meat is boneless, lymph, membrane and blood vessels are removed, and cut into small pieces of 0.4-0.6 kg of raw locusts; Remove the skin, lean meat and soft fat from the fat, and cut it in Xiaoding, which is cm square.
2. Ingredients: 6 kg of white sugar, 2.5 kg of refined salt and Fenjiu, 0.3 kg of monosodium glutamate and ginger powder, 0.2 kg of white pepper and 0.05 kg of sodium nitrate.
3. Pickling and mixing: adding refined salt and nitric acid to the lean meat for pickling, and pickling at about 30℃ for 24 hours. The salted lean meat is bright red. Wash the salted lean meat in warm water below 30℃, drain the water, put it into a stuffing mixer for crushing, and then put it into a radiant for 3-5 minutes according to the proportion of lean meat to fat. Add appropriate amount of hot water to the ingredients except wine, pour them into a container filled with meat stuffing, stir for 2-3 minutes, and finally add wine and stir evenly to make it.
4. Enema, hanging and drying: the casing is washed and swelled, and enema is carried out. After pouring, a hemp rope and a straw rope are tied together every15cm. Tie a knot at the top of the casing and then tie a knot at the end of the casing. The tied sausage should be exhausted, then washed with 40℃ warm water, put on the rod, hung in the drying car for one hour, dripped dry and pushed into the drying room. The temperature of the drying room should be kept at 45-50℃ for about 15 hours, so that the drying shrinkage is moderate. Cut off the grass knot that binds the intestine and make it into a pair.
Features of the finished product: mellow and intoxicating, fresh and thick in color, sweet and delicious in taste, and rich in storage.
Five, Cantonese sausage
It is one of the unique flavors popular in Guangdong and South China. Characterized by ruddy leather, uniform stripes, fat but not greasy, delicious. The sausage is made by traditional methods, and the contents of sodium nitrate and sodium nitrite are lower than international standards, which not only keeps the meat bright, delicious and crisp, but also is harmless to human body. The varieties are super sausage, first sausage, second sausage, duck liver sausage, pig liver sausage, Dongguan backstreet sausage and three fresh sausages. Sanxian sausage is a mixture of fresh pork, fish and shrimp, which is put into casing, cooked, smoked and roasted, and then quickly frozen. Its taste is crisp, delicious and has a special flavor. The recipe and preparation method of Shanghai Cantonese sausage are attached.
Ingredients: per 100 kg of pork (including 70% lean meat and 30% white fat), 6.3 kg of white sugar, 0.8 kg of 60 Daqu liquor/kloc-0, 5 kg of white soy sauce, 2.5 kg of refined salt and 0.00 g of sodium nitrate/kloc.
Processing method: 1, cut the selected pork into small cubes of 1 cm according to lean and fat, and then wash them with warm water to wash off the oil slick on the diced pork.
2. Put lean meat, fat meat and ingredients in a pot of meat in proportion, mix well, and enema can be performed in a moment.
3, three days before the enema, the casing must be washed and baked with charcoal fire to dry the remaining water in the casing.
4. Immerse the baked casing in warm water, and then take it out. When the prepared sausage stuffing is poured into the bottom of the casing, the bottom end is tied, and the casing is fully filled and the upper end is tied. Spread the filled sausage flat on the wooden table, and poke holes in the sausage with hundreds of needles (steel needles are nailed on the wooden board, which are shaped like a board brush for brushing clothes), so that it is convenient to drain water when drying the sausage.
5. Tie the filled sausage with silk grass at a distance of 28 cm, then tie it tightly with hemp rope and hang it on a bamboo pole for fire drying.
6. Put the bamboo pole hanging sausage on the wooden frame in the drying room, and after baking for 3 hours, exchange the upper and lower positions of sausage to make the sausage evenly dried. When it is not baked by fire, it can be exposed to the sun until it is hung indoors at night, and then it can continue to be exposed to the sun until the water in the intestine is exhausted and there is oil. If it is cloudy or rainy, it must be moved to the drying room in time and dried until it is mature (the processing time of sausage is usually 1 1 month to February of the following year).
Six, Cantonese sausage
Fat meat 30 kg lean meat 70 kg sugar 7.6 kg salt 2.2 kg liquor 2.5 kg white soy sauce 5 kg sodium nitrate 0.05 kg.
Seven, Guangdong sausage.
It is one of the famous local products in Guangzhou. It is golden in color, sweet and delicious, and it is a good food with meals and wine.
Ingredients: pork 10 kg (including 3 kg of fat meat and 7 kg of lean meat), 300 g of salt, 800 g of sugar, 300 g of wine, 500 g of soy sauce, 200 g of sesame paste and 0/0 g of spice powder/kloc.
Processing method: firstly, cut the pork into granules, stir it evenly with the ingredients, then pour it into the pig casing, evenly insert the hole with a needle, and drag it with feng water to harden the casing. Then drench it with dilute maltose water, hang it on the iron row, put it in the oven for 30 minutes (about 90% cooked), drench it with maltose water again after taking it out, put it in the oven for another 5 minutes, and take it out to burn the sausage.
Eight, Cantonese first-class sausage
Cantonese-style first-class sausage has bright color, comfortable entrance and rich aftertaste, and is popular overseas and in southern China, Beijing, Tianjin and Shanghai. The manufacturing method is as follows:
1, material selection and treatment: select the first-class fresh frozen pork leg, lean meat 70%, fat meat 30%, dry casing with a diameter of 28-30mm 2-2.4kg, edible pigment and small hemp rope, remove the fascia of the meat, separate the fat and lean meat, and cut the lean meat into10-12mm.
2. Ingredients (calculated by 100 kg of raw meat): 2-3 kg of first-class light-colored soy sauce, 2.8-3 kg of refined salt, 9-10 kg of white sugar, 3-4 kg of powdered wine with a temperature above 50 degrees, 25 g of sodium nitrate (soil nitrate) and clear water15-.
3. Mixing and enema: Add ingredients and clear water to the prepared meat pieces in proportion, and mix them evenly before pouring. Before filling, wash the casing, fill a casing, cut it into 7 inches (the length of each pair of sausages), tie it with water grass rope, and then tie the middle of two water grass knots with hemp rope (after cutting the water grass, the sausages will be paired). Then use acupuncture to expel intestinal gas and excess water. Wash the greasy and residual liquid on the body surface with clear water to keep the intestine clean.
4. Cool drying and baking: After the sausage is filled, hang it with bamboo poles and put it on a drying shed. After being exposed to sunlight for 3 hours, bake it at 50-52℃ for 24 hours. If the sausage casing is too thick, the baking time can be appropriately extended.
Nine, Jiangxi Agricultural University Sausage
Fat meat 32 kg lean meat 68 kg sugar 4 kg salt 3.5 kg liquor 2 kg monosodium glutamate 0.3 kg.
Ten, Nanjing sausage
Fat meat 30 kg lean meat 70 kg sugar 4 kg salt 5 kg liquor 0.5 kg monosodium glutamate 0.5 kg spiced powder 0. 1 kg
Xi. Nanjing spicy sausage
Fat meat 30 kg lean meat 70 kg sugar 6 kg salt 3 kg white wine 3 kg nitrate 0.05 kg white pepper 0.2 kg Chili powder 2 kg.
Twelve, Beijing sausage
Fat meat 25 kg lean meat 75 kg sugar 1.5 kg salt 2.5 kg liquor 0.5 kg soy sauce 1.5 kg nitrate 0.05 kg ginger powder 0.3 kg white pepper 0.2 kg.
Thirteen, Fushun sausage
Small sausage is a specialty of Fushun City, Liaoning Province, and is deeply loved by consumers.
Raw material formula: fresh pork (lean meat accounts for more than 50%) 100 kg refined salt 3.5 kg nitrite 50 g white sugar 5 kg Shaoxing wine 10 kg sesame oil 4 kg spiced noodles (prepared from white seeds, cardamom, dried tangerine peel, cinnamon, kaempferia galanga, clove, Amomum villosum, pepper, aniseed, etc.
Production method: 1. Cut the lean meat and fat meat into small pieces according to the proportion, grind them into minced meat with a meat grinder, add seasonings, stir hard and evenly, make meat stuffing, and marinate slightly.
2. After curing, pour the meat stuffing into the finished casing with a funnel, puncture some holes with a needle to remove the air in the intestine, tie it into small pieces with hemp rope, expose it to the sun until it is half dry, hang it on a bamboo pole, hang it in a ventilated place, and take it off for steaming for about 20 days.
3. Put the dried sausage into a steamer for steaming, and after about 30 minutes, take it out and cool it to get the finished product.
4. Small sausages should be stored in the form of hanging, the site should be dry, the temperature should be low, and the sun should be prevented. It can be stored for more than 1 year, and its quality remains unchanged.
Product features: delicious quality and convenient to eat.
Xiv. Tianjin vermicelli sausage
Produced in Tianjin, it is ring-shaped, black, red and bright, and fragrant and delicious.
Ingredients: pork 100 kg (including 20 kg of fat and 80 kg of lean meat), soy sauce 10 kg, 200 g of nitrate, 3.3 kg of sesame oil, 6.3 kg of chopped green onion, 0.8 kg of Jiang Mo/kloc-0, and 37 kg of starch (if using rice dough,
Processing method: 1, first cut the fat into diced meat with a size of 2 cm, then soak the lean meat in water, drain the blood and grind it. Then add the fat and lean meat together with soy sauce, refined salt, nitrate and nutmeg noodles, stir for 15 minutes, then continue to pour pepper water and starch, after stirring, add sesame oil, chopped green onion, Jiang Mo, etc., and then stir to obtain sausage stuffing.
2. Pour the sausage stuffing into the pig casing, tie the two ends tightly, boil it in boiling water with 1 00 (adding sugar color1kg) for 40 minutes, and then get the semi-finished product. Between enema and sausage boiling, the time should be fast to prevent starch precipitation.
3. The vermicelli is cooked and then smoked. First, put the sausage on the lead wire, the upper and lower layers are covered tightly with mats, then cover it with wood, put brown sugar180g in the bottom of the pot, and smother it with green smoke10min. When the smoke subsides, open the pot and pour down the mountain layer, then add brown sugar180g, and stew for10min. The skin of the vermicelli is purple-brown, and the color is bright.
Fifteen, lean pork sausage
Produced in Guangzhou, also known as sanitary sausage. It is made of clean lean meat. Its characteristics are: slightly tough, sweet and fragrant, which is helpful for digestion.
Ingredients: lean pork 100 kg, white sugar 9.4 kg, refined salt 2.5 kg, 50% liquor10.8 kg, first-class soy sauce 5 kg, and nitrate 150-200 g.
Processing method: clean lean pork, cut into small grains, mix well with ingredients, and pour into casing; Punch the hole with a fine needle to exhaust air, tie it into a section with sleeping hemp rope every 20 cm, and tie it with water plants in the middle section (after it is made, cut it off from the water plants, that is, in pairs). Then, wash the appearance of the casing with warm water, that is, hang it in the sun. Take it back at night, put it in a fire cabinet and bake it with charcoal fire, which will take about 4 days.
Sixteen, Harbin sausage
Harbin sausage, Russian transliteration is "Lidos", "Lidos" and Harbin sausage are the same concept. Many Harbin people call Harbin sausage "Lidos sausage", and some people like to use the abbreviation of "Harbin sausage". "Ridos" originated in Lithuania in Eastern Europe. 1898 After the construction of the Middle East Railway, a large number of foreigners entered Harbin and brought meat products to Harbin. Strict material selection, exquisite formula, fine processing and originality. Firstly, the high-quality pure green pork or beef in this cold black soil of Heilongjiang is selected, and various seasonings such as black pepper and garlic are added, which are carefully produced by European traditional techniques such as pickling, stuffing mixing, enema, boiling and smoking.
The taste of sausage is garlic, and there are many diced fat meat in it. It is excellent with wine and beer. It tastes great! You can put it in the big bar. It's delicious. The appearance of sausage is purplish red. After several hours of smoking, there is no floating ash on the surface. Wipe it with a white paper towel, and the paper towel will not be stained with any color. Therefore, sausage can be eaten directly, and the skin should be eaten together when eating. This is the real sausage flavor-that is, to eat the coke flavor with a little Shan Ye!
Red sausage, also known as enema, is called western-style red sausage because it is a technology introduced from abroad. The raw materials for making western-style sausage are easy to get, and the meat stuffing is mostly pig, beef, rabbit meat or other meat; Casings can be made of pig, cow and sheep intestines. Its production process is also relatively simple. As long as the ingredients are appropriate, its finished product is spicy, tender and delicious. Compared with sausages, it is not greasy and chewy, with exotic flavor, which is very popular among consumers.
Sausage formula
Formula 1: 90 kg lean meat, 20 kg pig oil 10 kg starch, 3.3 kg refined salt, 0.0 g edible nitrate/kloc-0, 300 g refined rice flour and 250 g spiced powder; The length of pig small intestine for casing is about 300 meters.
Formula 2: lean meat 30kg, fat meat 20kg, beef 50kg, starch10kg, garlic 300g, pepper100g, and bovine large intestine for casing.
Processing technology: 1, salting: the raw meat is marinated with salt, so that the salt is mixed evenly into the body. According to the above ingredients, the amount of salt added is generally 3 ~ 5% of the meat weight. 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. Stirring: Cut the marinated meat into diced meat and add ingredients, put it into a meat blender and mince it, then pour it into the starch dissolved in clear water and mix well. Fat diced 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 section will be fastened with a string.
4. Baking: put the sausage into the oven for baking, the baking temperature is controlled at 65 ~ 80℃, and the baking time is 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. Boiling: 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.
Seventeen, Harbin sausage
Sausage, also known as enema, is one of the meat foods that people like to eat. It is characterized by adding more starch instead of soy sauce. Besides pork, the main ingredient is generally mixed with beef. Harbin sausage is a popular one and enjoys a high reputation abroad. The ingredients and preparation methods are as follows:
1, raw materials and finishing: select fresh pork and fresh lean beef with equal fatness. Remove the bones, tendons and tendons from the selected lean meat, and then cut the fat lean meat into pieces with a length of about10cm, a width of 5-6cm and a thickness of 2cm.
2. Ingredients: (based on 60 kg of lean pork, 40 kg of fat pork and 0/00 kg of beef/kloc): 20 kg of starch, 0.6 kg of garlic, 0.2 kg of black pepper, 5 kg of salt, and saltpeter12 of the weight of the feed.
3. Pickling and stuffing: mix salt, saltpeter and fat lean meat, pickle at 3-4℃ for 2-3 days, mince the pickled lean meat with a sieve plate meat grinder with a diameter of 2-3 mm, and chop the minced meat again with a knife (the temperature of the stuffed meat should not exceed 10℃). Cut the pickled fat into 1 cubic centimeter of fat cubes. Mix the meat with garlic and black pepper and stir well. First, the beef stuffing is fully mixed and stirred with appropriate amount of cold water for 5-6 minutes, then the ingredients and pork stuffing are dissolved with clear water, added into the meat stuffing with existing ingredients, and finally the diced fat meat is added and stirred for 2-3 minutes.
4. Enema and baking: rinse the small intestine of cattle or pig, and make sausage according to the requirements of sausage making. Choose oak, basswood, birch and elm with less resin or as baking fuel. First, the firewood is placed crosswise in the furnace to ignite and burn. When the temperature in the furnace reaches 60-70℃, it is baked. The lower end of the enema in the furnace should be more than 60 cm away from the fire. Every 5-10 minute, the position of the enema in the furnace should be changed up and down. The temperature in the furnace should always be kept at 65-85℃. After baking for 25-40 minutes, the casing will be translucent.
5. Cooking and smoking: the finished product is obtained when the water temperature is 85-90℃, the temperature is kept at 78-84℃, and the cooked enema is smoked in a smoking room at 35-40℃ 12 hour.
Features of the finished product: good elasticity, rich nutrition, fresh and delicious.
Eighteen, Shenyang red sausage production
1, raw materials and ingredients: 45kg of second-grade lean pork, 40kg of second-grade beef, 0/5kg of fat pork/kloc-2 eggs, 5kg of starch, 0.5kg of sugar, 0.2kg of pepper, 0.4kg of monosodium glutamate, 0.2kg of garlic and 0.0/kloc-saltpeter.
2. Meat mince and stuffing mixing: The sorted lean pork and beef are ground into stuffing with a sieve plate mincer with a diameter of 3mm, and then chopped again, and the fat meat is cut into1.2cm diced meat, and the ingredients are evenly mixed with cold water, and fully stirred with the meat stuffing and the fat meat diced, with a total water addition of16kg..
3. Pouring and baking: Pouring the meat stuffing into the washed bovine rectum, tying the buckle every 28 cm to pierce the rod, and the tightness of pouring should be moderate, and the gas in the intestine should be removed. After the sausage is pierced, it will be sent to the oven at150-160℃ for baking, and it can be taken out when the skin becomes dry and discolored.
4. Boiling and smoking: when the water is heated to 86-87℃, put it in enema and cook for 40-50 minutes. After that, take out the enema, drain off the water, put it in a smoking stove at100-10℃, smoke for about 60 minutes, and then take it out when the surface of the intestine turns jujube red.
Features of the finished product: fresh and tender intestine, shiny cut surface, bright and clear color and delicious taste.
Illustration of spicy sausage
Ingredients: pork forelegs 10 kg.
Be sure to make sausages with front leg meat, so that the taste is tender.
Seasoning:
1, Chili powder 2 Liang (can be increased or decreased according to personal taste).
2, pepper powder 0.5 Liang (can be increased or decreased according to personal taste).
3. Pepper 1 tablespoon.
4, sugar 2 two.
5, salt 2.5 Liang (I eat salty, only put 2.2 Liang).
6, white wine 2 Liang.
7, the casing is appropriate.
Practice:
1, wipe the pig with a clean wet cloth (not washed with water), peel and cut into pieces.
Slicing is better than cutting, and the sausage poured out by slicing will not be bumpy.
2. Add all the seasonings of Chili powder.
3. Mix well and marinate for about 20 minutes (if you don't have time, you don't have to marinate).
4. Prepare a cylindrical object. If there is no such thing, you can use a mineral water bottle instead, or you can wrap an egg-sized circle with iron wire.
5. Put the casing on the tube. If it is a wire ring, put the mouth of the casing on the wire ring and tie a knot at the end of the casing.
6. Pack the meat from the mouth of the barrel, and squeeze the meat into the casing by hand while loading.
7. After all the packages are installed, tie the casing tightly, and puncture the sausage with a needle to exhaust the gas inside.
8. Tie it with a string at intervals of about one foot.
9. Tie a lanyard at intervals of two sections.
10, lift the sausage, put it in boiling water and put it out immediately. This action must be quick.
1 1, hang it in a ventilated place 10 days and you can eat it.
Cook, slice, plate and eat.