Ingredients: 5000 grams of meat before peeling.
Soy protein isolate150g, sugar100g, oyster sauce100g, refined salt 80g, monosodium glutamate 50g, black pepper 50g, soy sauce 50g, red rice flour 25g, ginger powder 20g, cumin powder 20g, spiced powder/kloc-.
Production steps:
1, 5000 grams of pig foregut meat is divided into fat meat and lean meat with a knife. After cutting, put the fat meat into a meat grinder and grind the lean meat into medium-coarse meat stuffing. Mix the beaten meat together and stir well for later use.
2. Mix soy protein isolate150g, white sugar100g, oyster sauce100g, refined salt 80g, monosodium glutamate 50g, black pepper 50g, soy sauce 50g, red rice flour 25g, ginger flour 20g, cumin powder 20g, spiced powder/. Then let it stand and marinate for one hour.
3. Put the pickled casing into clear water to wash away the salt on the surface, and then soak it in clear water for 20-30 minutes.
4. Pour the marinated meat stuffing into the processed casing, segment it with cotton thread according to your own needs, prick the hole with a toothpick, and hang it in a cool and ventilated place to dry for at least half a day.
5, add the right amount of water to the pot, feeling that it can drown the sausage. Add 50g of ginger slices, 50g of cooking wine or yellow wine100g, 5g of pepper, add the air-dried sausage, adjust it to low fire, keep the water temperature at about 90 all the time, cook for 20min, then take it out and let it cool. The cooled sausage can be stored in the refrigerator, and then taken out for baking when it needs baking.
Baking method:
1, bake with a volcanic stone sausage machine for 30-50 minutes, and set the time according to the demand. When baking, brush salad oil and turn it over for several times.
2. Bake in the domestic oven up and down180 for 25-40 minutes, depending on the demand.
Note: The proportion of black pepper is for reference only, and can be adjusted after trial.