After roasting, frying and steaming, it becomes a delicious food that can be eaten directly on the table.
Hygiene is the most important link in the food industry, and the first pass to enter the factory building is to avoid the intrusion of mosquitoes and flies. All personnel entering the workshop have to change into work clothes and be disinfected before they can contact with meat processing.
Other ingredients
(1) water (ice water or cold water) 360g (2) casing1.50m ~ 2.00m.
(3) Liquor 0.32g/100g raw meat.
(4) Sugar 5.56g/100g raw meat.
(5) 8 g of corn starch/1 00g of raw meat Step1Step: Choose fresh pork or frozen pork, the fat content is about 20-30%, and it is recommended to mince the raw meat in the frozen state (-4℃) (the diameter of the orifice plate of the meat grinder is 4mm) for later use. Families who don't have a meat grinder can also buy pork stuffing on the market directly.
Step 2: curing: 6g of table sausage ingredients and 36g of ice water are added to each 100g of raw meat. First, mix the ingredients with ice water and dissolve them, and then mix them with raw meat. If you want to make authentic table sausage flavor, you can add appropriate amount of sorghum or rice wine, and appropriate amount of natural pigment monascus red to make the sausage more attractive in color.
Step 3: It is recommended to use a sheep casing with a diameter of 22-24 mm for irrigation. When irrigation, use a funnel to directly cover the casing for manual irrigation. If there is an enema machine at home, you can use an enema machine for enema. The end of the sausage casing is knotted, and the enema should be loose and moderate. The length of the sausage casing is suggested to be10-12 cm, and the sausage body should be tied with a thin rope, and several small holes should be pierced with a small needle to facilitate the elimination of moisture and air during sausage drying.
Step 4: The filled sausage can be frozen and stored in the refrigerator, and it can be taken as you eat it, or it can be eaten directly after cooking and frying.
Step 5: Make the central temperature of sausage reach 72℃ when cooking. It is suggested that the cooking time is about 15 minutes, which can be adjusted and flexibly mastered according to the size of enema. Frying: put a small amount of cooking oil in the pot and fry for 5-6 minutes on medium fire until the surface is brown and the center is cooked.
Step 6: If the enema condition is not available, the minced meat evenly mixed with ingredients can be made into cakes with a diameter of about 8cm and a thickness of about 8-10 mm.. Directly fried and eaten. The main ingredients needed for this dish: fresh or frozen pork, The fat content is about 20-30%1000g. 60g of table-top sausage ingredients. Pickling ratio: marinade: water: raw meat = 6: 36:100g of other ingredients: water (ice water or cold water) 360g of casing1.50 ~ 2.00m of liquor. Kloc-0/00g raw meat corn starch 8g/1 00g raw meat Suggested baking time: cooking:15min or so1.The flavor of sausage can be adjusted according to people's preferences. But there must be white wine and ginger powder (juice) in the seasoning.
2. Adding a little glucose (such as starch, potato powder, etc.) when making sausages can make the pickled sausages red and add beauty to the appearance of sausages.
Sausages can be kept for a long time (but don't add preservatives).
How to eat roasted sausage
The raw materials are very important. You should buy the sausage with real meat, and it should be fat and thin. Don't buy it all with flour. Secondly, brush oil, use good oil, not inferior oil. Once again, pay attention to make the sausage evenly heated when baking.