Homemade Garlic Sausage Garlic Puree

Old Beijing garlic sausage is one word: fragrant!

But many eaters have a question, generally pork made meatballs, roast pork and other food, eat meat flavor, chewy! But garlic sausage to eat, the texture is very sheep! Soft!

Then this garlic sausage in the end how to do it?

Meat stuffing

Look, this is the meat stuffing used to make garlic sausage.

It is actually the front of the pig! Legs! Meat! This piece of meat has the right proportion of fat and lean, and is very delicate.

And the front leg of the pig, the "exercise" is also relatively large, so the meat for the meat filling, the taste is also more tender.

Said so, but the reporter found that the good pork stuffing, in the production process, was also added to the chicken! Meat! Filling!

And it seems that this is not an isolated scene. You see, not only the old Beijing garlic sausage, pork ham sausage and sausage sold in supermarkets have chicken in the list of ingredients!

Pork sausage stuffed with chicken?

Chicken tissue compared to pork, after cooking, relatively to lubricate some, the taste is more tender. However, due to the different market positioning of various sausages and hams, the ratio of pork and chicken is different. In our old Beijing garlic sausage, for example: the ratio of pork and chicken breast is 1:1.

It seems that there are many things that foodies don't know about how to make garlic sausage! What other processing steps are there that you wouldn't have thought of?

Add water

Because when you make garlic sausage meat filling, the filling should not be too dry and hard. So, you also have to add water to the meat filling, as well.

Add Starch

The purpose of starch is to retain water. The state has requirements for the amount of starch to be added. A **** is divided into three levels.

Generally can not exceed 10%.

Add protein powder

There will be a protein indicator value in the ingredient list. This index value is to be able to meet the national standard. But due to the addition of starch, it will not necessarily meet the relevant requirements. So in the ingredients, will choose to use soy protein, or peanut protein as a supplement.

Don't look at the different types of intestines, but the method of enema is just about the same.

Enema

It's made from natural pig casings

Don't look so thin, but the elasticity is great!

It can meet the needs of various shapes of products. It will not break easily during canning.

The length of enteric coating is usually around 20 meters.

It can fill 10-12 sausages.

This is not only a good shape, but also a great taste.

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