Steps:
1. Grind the pork into fine minced meat, add all kinds of seasonings and mix well to make the filling.
2. Add water with dry starch and stir into a thick paste. Then pour the thick thin paste into the meat filling, mix well.
3. small intestine with rice vinegar and pepper, repeated rubbing, remove the intestinal mucus, wash with water repeatedly, the meat filling with a funnel slowly poured into the intestine, the two ends of the intestine tied up and wrapped together, placed in a pot of slightly boiling water to cook for 30 minutes, removed to cool, sliced and eaten can be.
The method of making the sausage and the use of ingredients
A recipe
Main ingredients: dry mung bean starch 3000 grams, 1000 grams of pork fat.
Accessories: 500 grams of refined salt, 250 grams of green onions, 20 grams of pepper, 60 grams of monosodium glutamate, 400 grams of sesame oil, 200 grams of fresh ginger, 100 grams of sugar.
Second, the processing technology
1, the requirements of lean meat without fascia, fat meat without belly bladder fat. After selecting the meat, immediately cut into noodles thickness of fine shredded meat.
2, cut out the shredded meat, scalded with boiling water for two or three minutes, slightly cooked fish can be.
3, take 1200 grams of starch poured into the basin, with a small amount of warm water into a dry paste, required to mix well, no small pieces. With 200 grams of boiling water to soak peppercorns, with 17.5 kilograms of boiling water gradually poured into the paste starch, with the injection with the mixing, adjusted to thin starch paste. Inject the pepper water into the starch paste at the same time and mix evenly. The total water content does not exceed 20 kilograms, 17.5 to 19 kilograms is appropriate.
4, cut the fresh ginger into fine particles, with sesame oil, monosodium glutamate, refined salt, shredded meat mixed together, poured into the thin starch paste, the remaining starch is also gradually poured into the thin starch paste, with the pouring with the mixing, mixing until, requiring no starch small pieces.
5, the pig small intestines with warm water soak, wash, control dry intestines within the water, irrigation. The enema does not need to leave a gap, and does not need to be brazed and deflated.
6, the pot of water boiling, put the irrigation of the intestine into the pot, into the pot, the fire should not be too strong, so as not to rupture, after five or six minutes of sausage floating out of the water, green color can be fished out.
7, smoking Put the intestines into the smoked drawer, the requirements of the neatly arranged, intestines and intestines between the gap, do not load too much, so as not to avoid smoked color is not uniform. Smoking pot of sugar and sawdust ratio of 3:1 mix evenly, the fire should not be too strong, smoked six to seven minutes can be out of the pot.
If you do not like the smoked flavor can be removed from the smoked steps
Meat sausage, in fact, is the powder noodle sausage, it is not quite the same as the ordinary meat sausage ingredients and practices, mainly to starch as the main raw material, coupled with an appropriate amount of pork, to produce a finished product is soft and sticky, with a special flavor. This kind of meat vermicelli is popular in Northeast China, and its practice is not complicated, and the ingredients are also very simple. I can only tell you here my own way of doing it, may not be very suitable for commercial use, but as a family cuisine, I feel it can still be.
Pork sausage home practices
The ingredients used: pig small intestine, or casings appropriate amount of fat and thin pork 1000 grams, 1000 grams of potato starch, 1,400 milliliters of water, 100 grams of green onions, 20 grams of fresh ginger, 2 anise, 20 grams of ginger, 5 grams of five-spice powder, 20 grams of sugar, 10 grams of pepper, 10 grams of refined salt, 30 grams of cooking wine, soy sauce. 20 grams.
-- Production method --
I. I use pig small intestine, first of all, to do a clean pig small intestine.
There will be some mucus inside the pig small intestine, we need to use salty salt to get rid of this mucus, the practice is to put the pig small intestine in a basin, add an appropriate amount of refined salt, use your hands to apply the refined salt evenly, rub for a few minutes, and then leave the small intestine to stand for ten minutes, and then rinse with water to rinse clean, because there are also impurities in the interior of pig small intestines, we can use a faucet to fill the water at the end of the pig small intestine, so that the pig small intestines This can also clean up the inside of the pig intestine, and finally the pig intestine after filtering water for use.
II. Modulation of starch paste
1000 grams of starch in a basin, add 600 milliliters of water, starch and made into a paste by hand, (must be starch paste and uniform, do not have powder lumps, so that eating more soft and sticky). Then the remaining 800 ml of water boiling, slowly pour in the starch paste, while pouring and stirring, the starch paste hot to transparent, cooled and ready to use.
Three. Preparation of pork filling
1000 grams of pork filling in a pot, and then chopped green onions, put the pork filling, add salt, five-spice powder, sugar, pepper, soy sauce, cooking wine, ginger and 400 ml of water, and then clockwise direction of the meat mixture, until the meat mixture to the viscous power to stop, (which can make the meat filling more flavorful). Set the pork aside to marinate for half an hour.
Four. Preparation of meat sausage stuffing
After the pork stuffing is marinated, we pour the cooled starch paste into the pork stuffing, and mix them well with your hands or chopsticks (it's better to mix them for a while so that the meat stuffing and the starch paste can be integrated more thoroughly).
V. Filling meat noodle sausage
We find a piece of string, tie one end of the small intestine of the pig tightly, and then the other section of the set on the funnel, and then and good sausage material in the funnel, with a suitable tool, the sausage material will be smooth into the small intestine of the pig, in accordance with this procedure, fill the filling to the seventh full, and then another section of the small intestine can be tied tightly, and so on and so forth, all the fillings have been filled.
VI. Cooking meat vermicelli
Add cold water to the pot, and then wash and cut into sections of the onion and ginger in the pot, add anise pour wine, put the irrigation of meat vermicelli in the pot, and then turn on the stove fire will be boiled in the pot of water, this time the meat vermicelli will expand, we find a toothpick, in the surface of the meat vermicelli tie a few holes, so that meat vermicelli in the air leaked out, which prevents in the process of cooking, the meat vermicelli This will prevent the meat sausage from breaking during the cooking process. After the sausage does not continue to expand, we will turn down the heat and cook for about 30 minutes to mature.
VII. Smoked meat sausage
After the meat sausage is cooked, we must smoke it with sugar and tea, so that the surface of the meat sausage appears color, so it looks more appetizing.
Find an iron pot, lay a piece of tinfoil on the bottom of the pot, on top of the tinfoil, put the black tea and sugar, set a cross grid with chopsticks, set up, put the cooked meat sausage on top of the chopsticks, cover the lid of the pot, turn on the stove to heat up the pot, there will be smoke coming out of the pot, and wait for the smoke to become yellow in color to start the clock, smoked five minutes after you can turn off the fire, the meat sausage production process is also over.
Making meat sausage, you need to master the following technical points.
① No matter whether we use pig intestine or sausage casings, we have to use salt to make them a pretreatment, only to clean them up, to make the meat sausage will be more hygienic.
② production of meat sausage, good choice of fat and lean pork, so that the meat sausage is more fragrant, more soft and smooth taste.
③ pork and starch ratio of 1:1, pork can not be put too much, otherwise it will affect the soft taste of meat sausage.
④ When filling meat sausage, don't fill it too full, just fill it seven minutes full, because the starch will expand after preheating, if filling it too full, it will be easy to break the sausage.
⑤ Even if the meat vermicelli is only filled seven minutes full, it will expand when we cook it, so we need to use a toothpick to poke a few holes in the surface of the meat vermicelli to let the air inside leak out, so that the meat vermicelli won't rupture.
⑥ Smoking meat vermicelli is a necessary procedure, the smoking material is good to use white sugar and black tea, only after the meat vermicelli is smoked, the meat vermicelli has a better color and a strong smoky flavor.
--Final conclusion: about the meat sausage recipe and technology? The question. My answer is here, I hope my answer can help you. I am Mingze Gourmet , thank you for reading this article, if there are shortcomings, please leave a message in the message box below to interact, thank you!
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