But whether they sell well or not ultimately depends on whether your stuff is good enough, clean or not, and whether it is good enough to eat, so choosing the right direction for the sale is one thing, and the way to run the business is another.

Omelet sausage production method

First of all, beat an egg in the mold, and then put the sausage on a bamboo skewer into the mold, and then when it is cooked, the omelet sausage will rise up from the mold itself. So do not need a little bit of operation technology, even when cooked by the machine to decide, and so on the omelet sausage rise directly after taking some ketchup on the dip can be sold.

Crispy sausage is a kind of meat food, with animal and poultry meat as the main raw material, supplemented by filler (starch, vegetable protein powder, etc.), and then add seasonings (salt, sugar, wine, monosodium glutamate, etc.), spices (onion, ginger, garlic, cardamom, nutmeg, dashery, pepper, etc.), quality modifiers (carrageenan, Vc, etc.), color protectant, water retaining agent, preservative and other substances.

Method of production

Primary processing: turn the head of fresh pork large intestine out of the interior, tear off the lard on the inner wall of the large intestine, and use a knife to cut the head of the large intestine small.

Cleaning: because of the large intestine head fishy smell is very heavy, so cleaning is very critical operation, the initial processing of the large intestine head into a container, into the salt, vinegar, white wine, edible alkali curing scrubbing, the time is about 30 minutes; to be cured for a sufficient period of time and then cleaned.

Flying water: boil the water, put a small amount of ginger, white wine, nitrous oxide, cinnamon in order to remove the fishy flavor, pour into the cleaned large intestine head, cook for about 10 minutes and then fish out.

Brining: bring the brine to a boil, pour in the head of the large intestine with good water, cook on high heat for about 5 minutes and then change to low heat to cook for 5 minutes to taste can be fished out.

Frying: Drain the brined sausage head and fry it in 280 degree oil until the surface is golden or brownish red. (Depending on the concentration of brine sugar color). When the color meets the requirements can be fished out.

Note: The daily curing ingredients should be stored separately, not the previous day's and the day's mixed load, must be made according to the principle of first-in-first-out.