Required ingredients: 90kg lean pork, 5kg white sugar, 3kg fat pork10kg refined salt, 200g monosodium glutamate, 750g white wine, fresh ginger powder (or mashed garlic)150g.
Production steps: (1) Slice the lean meat into pieces, then cut into strips, and finally cut into 0.5cm cubes.
(2) the diced lean meat is soaked in 1% salt water and stirred regularly to accelerate the dissolution of blood; After 2 hours, the decontaminated salt water is removed, then it is soaked in salt water for 6-8 hours, and finally it is rinsed and drained. Wash the diced fat with boiling water, then wash it with cold water and dry it immediately.
(3) Mix the washed fat and diced lean meat, add seasoning in proportion, mix well, and pickle for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling.
(4) Soak the salt and dried casing in warm water for about 15 minutes, rinse it inside and outside after softening, and soak it in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of casing. Put the casing on the funnel mouth (or the pipe mouth of the leather sausage machine) from one end. When the casing is put on the end, let out the air and tie it, then pour the diced meat, and let out the casing from the mouth while filling the diced meat. When the whole casing is filled, tie the port, and finally knot the wings according to the length of 15 cm and divide it into small sections.
(6) The filled sausage is hung in a ventilated place to air dry for about half a month, and the degree of no obvious deformation is determined by pinching with fingers. Can't be exposed to the sun, otherwise the fat meat will become stale and the lean meat will become darker.