High-quality sausage is red in color, with white flowers in the middle, salty and sweet in taste, and rich in flavor after refining.
1. Formula: lean pork 90kg, sugar 5kg, fat pork10kg, refined salt 3kg, monosodium glutamate 200mg, white wine 750g, Jiang Mo (or mashed garlic)150g.
Second, the production method
L, diced: first cut the lean meat into pieces, then cut into strips, and finally cut into 0. 5 cm cube.
2. Bleaching: soak the diced lean meat in 1% salt water, and stir regularly to accelerate blood dissolution, reduce oxidation of finished products, and darken the color. After 2 hours, remove the decontaminated brine, and then soak it in the brine for 6-8 hours. Finally, the sausage is rinsed dry and filtered. Wash the diced fat meat with boiling water, then with cold water and dry it immediately.
3. Pickling: Mix the washed fat and thin diced meat, add seasoning in proportion and mix well, and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling.
4。 Sausage: salt and dried sausage are soaked in warm water for about 15 minutes, washed inside and outside after softening, and soaked in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of sausage. Put the casing on the funnel mouth (or the nozzle of the sausage machine) from one end. When the sleeve is placed at the end, let out air and fasten it. Then, pour in the diced meat, while filling the diced meat, and release the casing from the mouth. After the whole casing is filled, fasten the port. Finally, tie the wings according to the length of 15 cm and divide them into small sections.
5。 Air drying: hang the stuffed sausage in a ventilated place and air dry for about half a month. Pinch with your fingers until there is no obvious deformation. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken.
6。 Preservation: Keep it clean and dust-free, cover it with a food bag, and don't hang upside down. Dust-proof, breathable and not moldy. When eating, steam it, let it cool and then slice it. It's delicious.