Ingredients: pork (after the buttocks are peeled), pig small intestine, salt, monosodium glutamate, pepper, pepper noodles, pepper noodles, white wine, sugar. Production process: 1: Wash the peeled pork with warm water, drain the water from the meat surface, separate the fat and lean meat, change them into 1cm diced meat, and put them into different porcelain jars. Stir well, cover and marinate for 8-10 hours. Because lean meat is easy to taste and fat meat is greasy, fat meat is often marinated for1-2 hours first. 3. In the process of marinating, we can make casing. Wash the small intestine with warm water and a little salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle.
After cleaning, put the small intestine in a flat and hard place, scrape the small intestine from top to bottom with a stainless steel ruler or a knife until it seems to be transparent. Rinse it inside and outside with water at the beginning, and then hedge the water after rinsing, so that the casing is ready. 4: Mix the pickled fat and lean meat evenly, cover the funnel with one end of the casing, pour the stirred meat into the casing, and tie the bottom of the casing tightly with a string after filling the whole root. Make the canned sausage uniform in thickness. Remember not to fill it too full, so it will be violent in the future drying process, and it should not be too loose or leave air, so it will be ugly and unsightly when the sausage is formed. Do not separate the filled sausage.
10-20cm is tied into a small section with a string, and a small hole is made at the bottom of each section with a needle, so that the excess water and air are left out, and then the sausage is taken out and exposed to the sun in a sunny place for 3-4 days, and then hung in a ventilated place. Generally, it takes about 15 days to air dry, so that the sausage is made successfully! The main raw materials of sausage making method
Pig bladder lean meat, sugar, salt, refined salt, spiced powder, monosodium glutamate, etc. Equipment and appliances
Cylinder. The production method selects fresh pig bladder and removes the attached tendons, blood vessels, fat and so on. Every 10 kg of belly salt 1 kg, rub the salt twice. For the first time, 70% salt was evenly coated on the inside and outside of the belly, then it was put in a jar and sealed for storage. After 8 ~10 days, it was rubbed with the remaining salt for the second time, and then it was stored in the jar. After curing for 3 months, take it out of the salt, knead it with a small amount of dry salt, and put it in a sack to hang. Ingredients of meat stuffing in the fragrant belly: take 35kg of lean pork, 5kg of fat/kloc-0, 2kg of white sugar, 0kg of soy sauce, 2kg of refined salt, 5kg of wine/kloc-0, 20g of spiced powder and 200g of monosodium glutamate.
G, sodium nitrate 10 g. Cut the lean meat into slender strips, cut the fat meat into small diced meat, then sprinkle seasonings such as sugar, wine, salt and sodium nitrate into the meat, stir evenly, and let it stand for about 30 minutes. After all the ingredients are fully mixed, put the meat stuffing into the belly. Generally, each belly can hold 200-250 grams of meat stuffing. After being packed, hold the belly mouth by hand, rub the belly, and then stab the belly with a bamboo stick, about/kloc-0. Use scissors to cut off the long head of the mouth, put it in a ventilated and dry warehouse and hang it for fermentation, and it will take about 40 days to get the finished product. Then brush off the mold fermented outside the stomach, and evenly wipe the sesame oil outside the stomach. When eating, wash it with clear water, put it in a pot and boil it 1 hour, and then cool it to serve. The finished meat is compact, red and white, and sweet when eaten. process flow
Selecting belly → rubbing salt → salting → hanging → stuffing → crooked kneading → tying mouth → airing → warehousing fermentation → oiling → finished product.