Methods of production:
1. Raw material meat and auxiliary materials selection: select healthy and fresh lean meat as raw materials. Must remove the tendons and other connective tissue and broken cartilage, leg and hip meat is the best. The meat should be elastic and bright red in color. Fresh meat can improve the water retention capacity of the products due to strong adhesion. The sausage casing requires no odor, strong tensile strength, a certain length, and a diameter of 16 to 18 millimeters. The quality of the casing has a greater impact on the appearance of the sausage, usually with sheep small intestine. Salt with a purity of 95% or more refined salt, no impurities, water below 2%, sugar selection of refined white sugar containing less moisture and gray water. Soy sauce is the main processing sausage seasoning (not added in the enema), the dosage is more, the sausage flavor has a greater impact, so choose the best white soy sauce or high-quality special soy sauce. Qu wine is to make the dry sausage has a mellow flavor of the important ingredients, requires the use of high-quality Qu wine.
2. Cutting meat: lean meat after removing connective tissue and broken bones, cut into strips of meat 10 to 12 centimeters long and 2.5 to 3 centimeters wide, washed with water to soak, drain the blood and water and then drained. Then use a meat grinder to grind the meat into 8 to 10 millimeters. Fatty meat to the back fat is best, cut into 1 cm of small cubes, wash with 35 ℃ warm water to remove floating oil and impurities, fishing out and draining can be added salt marinade.
3. Mixing: the quantitative lean meat and drained fat meat mixture poured into the blender, according to the preparation of a variety of seasonings evenly sprinkled on the meat surface, such as solid ingredients can be slightly melted before adding, so as to avoid mixing unevenly. At the same time, add a certain amount of water to speed up the penetration effect and make the meat filling juicy and soft (winter can add warm water). The amount of water added is 10-15% of the weight of the meat. Mixed meat filling should be quickly filled, otherwise the color to brown, affecting the appearance of the product.
4. Enema: before the enema will be washed, soaked in water, to be softened and then fished out to control dry. Enema manual and mechanical two. Meat factory are using air compression enema machine. Grasp the hand of the sausage, loosening and tightening should be appropriate. Avoid too much meat filling in the intestine and swelling broken casing or too little meat filling, the formation of empty intestines produce air bubbles. After irrigation of the sausage, every 24 to 26 cm for a small section, with a watercress knot, and then in the middle with a small line and then tie the knot, so that the length of the product is 12 to 13 cm. Then use a steel needle to puncture holes, so that the intestinal gas can be discharged. Then wash the surface of the intestinal body with water, grease, intestinal filling, so that the intestinal body to keep clean and bright, in order to facilitate drying and dehydration.
5. drying (or baking): filling good clean sausage, hung up with bamboo poles, so that the sausage does not touch each other, sent to the sun exposure every 3 to 5 hours, turn a sausage position. After 1 to 2 days of sun exposure, the sausage will be hung in a well-ventilated place to hang dry air-drying. Baking, the baking room temperature should be controlled at 45 ~ 50 ℃ or so, the lower part of the sausage should be away from the fire more than 60 centimeters, the temperature is too high will make the fat dissolved and oozing, dark color, lean baked and reduce the rate of finished products; temperature is too low will prolong the baking time, the meat mixture fermentation and acidification. Baking process, in order to make the sausage heat evenly, the upper and lower sausage should be exchanged, generally baked 1 ~ 2 days and nights.
6. Storage: at 10 ℃, can be stored for 1 to 3 months. Should be hung in a well-ventilated place.
Quality standards: bright color, red and white, dry surface, no whitening. With a special flavor, the surface should not be large horizontal pattern, shrinkage wrinkles more neat. The length of each sausage is similar, uniform thickness, fat and lean meat proportion is appropriate.