In the production of Taiwan sausage, the requirements of 100 percent high quality, meat must be used fresh pork hind legs, casing is not used artificial casing but the use of natural pig intestines, in Xiamen to do the production process of Taiwan sausage is actually much the same as in Taiwan. The pork will be grinded and stirred, add their own research and development of the spice formula marinade is completed, you can be filled into the casing, segmented, vacuum packaging, frozen storage, distribution to supermarkets, hotels and other catering establishments across the country!

And then through the process of baking, deep-frying, steaming, and become directly edible food on the table.

Hygiene is one of the most important aspects of the food industry, the first hurdle to enter the plant is to avoid the infestation of flies and mosquitoes. All personnel entering the workshop have to change into overalls and be sterilized before they can touch the meat processing.

Other Ingredients

(1) Water (iced or cool water) 360g (2) sausage casings 1.50m to 2.00m

(3) white wine 0.32g/100g of raw meat

(4) granulated sugar 5.56g/100g of raw meat

(5) corn starch 8g/100g of raw meat STEP 1: SELECTION Fresh or frozen pork, with about 20-30% fat content. It is recommended to grind the raw meat (diameter of the meat grinder hole plate 4mm) in the frozen state (-4℃) and set aside. Families without a meat grinder can also buy commercially available pork fillings.

Step 2: Marinate: Add 6g of Taiwanese-style sausage ingredients and 36g of ice water to every 100g of raw meat. Mix the ingredients with the ice water to dissolve them before mixing them with the raw meat. If you want to make an authentic Taiwanese sausage flavor can be added to the appropriate amount of sorghum or rice wine, as well as the appropriate amount of natural coloring red, so that the sausage color more attractive.

Step 3: It is recommended to use the diameter of 22-24mm sheep sausage casings for irrigation, the use of funnels directly set in the casings manually irrigation, the family has an enema machine can be used to enema machine enema. Knot the mouth end of the enema casing, enema should be tight and loose, the length of the enema is recommended to be 10-12cm, with a thin rope ligature, the enema body, to use a small needle to tie a number of small holes, easy to bake intestines when the exclusion of water and air.

Step 4: The enrobed sausage can be stored in the refrigerator frozen, eaten as you go, but also can be directly steamed, fried and eaten.

Step 5: Steaming to make the center of the sausage temperature of 72 ℃, the recommended steaming time of about 15 minutes, can be adjusted according to the size of the sausage enema, flexible grasp. Frying: Put a small amount of cooking oil in the pan and fry on medium heat for 5-6 minutes until the surface is browned and the center is cooked through.

Step 6: If you don't have the conditions for the enema, you can mix the minced meat with the ingredients to make a patty with a diameter of about 8cm and a thickness of about 8-10mm. Serve directly fried. Main ingredients for this dish: Fresh or frozen pork, fat content about 20-30% 1000g Taiwanese sausage ingredients 60g Marinade ratio: marinade: water: meat = 6:36:100 Other ingredients: water (iced or cooled) 360g sausage casings 1.50-2.00m white wine 0.32g/100g meat sugar 5.56g/100g meat cornstarch /Corn starch 8g/100g meat Recommended baking time: Steaming: about 15 minutes 1. The intensity of the flavor of the sausage can be adjusted according to the preferences of each person. But the seasoning must have white wine and ginger powder (juice).

2. Do sausage with a little glucose (such as starch, potato flour, etc.), you can make the cured sausage has a red color, adding the appearance of sausage beauty.

3. Sausage can be stored for a long time (but do not add preservatives).

Roasted sausage eating

Raw materials are very important, the sausage to buy the kind of real meat, and is to be fat and lean, do not buy are flour. The second is the brush of oil, to use good oil, and do not use poor quality oil. Once again is to bake when pay attention to let the sausage even heat....