Step 1

One, Sichuan spicy sausage Spicy sausage spicy taste heavy, salty with sweet, slightly numb tongue feeling, can promote appetite, the flavor is very good, quite popular with consumers. Raw material recipe: lean pork 35 kg, 15 kg of fat, red chili powder 250 grams, pepper (fried) 125 grams, Chenpi (slightly fried) 50 grams, anise 10 grams, 10 grams of cinnamon, cardamom 10 grams, 150 grams of fresh ginger, 150 grams of green onions, soybean oil 1.5 kg, salt 1 ~ 1.5 kg, sugar 1 kg, 250 grams of white wine, monosodium glutamate (MSG) 75 grams of glucose 75 grams of food, liquorice water (with 25 grams of licorice, 250 grams of water boiled slag) appropriate amount. Production method: 1. Raw material finishing: lean pork, fat meat cut into small pieces. 2. Mixing and filling: salt mixed with glucose water, first mixed into the stranded meat, and then add other accessories (red chili powder, peppercorns, tangerine peel, star anise, cinnamon, cardamom mixed with stir-fried **** crushed into powder), soaked for 6 to 8 hours, to be flavored with the ingredients can 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. Serving method: This product has a spicy flavor, it is advisable to cook or steam on a separate fire, after cooling, you can slice and plate. Storage method: Short-term storage and hanging can be. Such as longer-term storage, you can dry the sausage into a deep cylinder (preferably below the pad on the bamboo frame or a clean basket head), each layer of sausage, with a sprayer to spray a wine, until well loaded, covered and sealed, placed in a cool, ventilated library, can be preserved for 4 to 6 months, the flavor remains unchanged, spicy and tasty. Characteristics: Uniform thickness, slightly salty appearance, purple-red with yellow, hard to touch. Second, Wuhan sausage raw material formula: lean pork 70 kg fat 30 kg Fen wine 2.5 kg sugar 4 to 5 kg nitrate 0.05 kg.

Step 2

Three, Wuhu sausage Raw materials: appropriate amount of sausage casings, lean pork 6 kg, 4 kg of fat. Seasonings: 250 grams of cooking wine, 50 grams of each onion and ginger, 50 grams of salt, 50 grams of monosodium glutamate, 30 grams of edible glucose (the role of the meat to show jujube-red, and has a faint aroma, can be used instead of the previous nitrate). Homemade spices (ground into powder): cinnamon 5g, cardamom 5g, cloves 3g, black pepper 5g, white pepper 5g, dill 5g, pepper 5g, pepper 5g, 5g, star anise 5g, 5g, peel 5g, 5g, 5g of fruits production: 1, lean meat, fat meat cut into cubes, onion, ginger, salt, cooking wine, homemade spices and other together and mix well to marinate for a while. 2, take the funnel will be diced meat into the sausage, and then poke the sausage wall with a needle, so that the air inside the exhaust, every 3-5 centimeters separated into sections with a line. 3, will be filled with good sausage hanging in a ventilated place to dry for more than 15 days. Friendly reminder: the first curing and then enema, with our practice here is more similar. In addition, the use of edible glucose instead of nitro is more healthy and practical, and the ratios are more accurate.