1. Prepare pig casings about 50 cm long, clean the casings and soak them in clear water for later use.
Second, 400 grams of pork stuffing.
Third, put the meat stuffing into a blender and stir it into a paste.
Fourth, the meat sauce should be stirred to such a delicate degree.
5. Cut the onion and ginger into sections and mix well in the meat stuffing.
6. Add salt, sugar, thirteen spices, special pepper and a little red rice flour.
Seven, corn starch and a small amount of water mixed into a paste.
Eight, pour the starch paste into the meat sauce several times, pour a little and grab it evenly before pouring.
Nine, pour the starch paste and repeatedly grasp the meat paste until it is delicate.
10. Put the casing on the funnel and pour it into the paste bit by bit.
Eleven, after filling, put it in a steamer and steam for half an hour.
Twelve, can be eaten out of the pot, can also be stored in the refrigerator.
Extended data:
According to the national food safety standard "ham sausage" (GB/T 207 12-2006), ham sausage can be divided into four categories: starch-free, super-grade, excellent-grade and ordinary-grade, and its starch content is ≤ 1%, ≤ 6%, ≤ 8% and ≤1in turn.
Starch is an important means to increase the yield of ham sausage and adjust the taste of the product. However, too much starch will inevitably reduce the meat content in the product, resulting in a decrease in the elasticity of ham sausage and a "flat" taste, which will affect the intake of high-quality protein. Considering the supplement of high-quality protein and the high quality and good price of the products, it is suggested to pay attention to the quality grade in the product label when purchasing, and try to choose ham sausage with low starch content and high quality grade.
In the purchase and consumption of ham sausage, we should pay attention to careful selection, scientific and balanced consumption, and avoid buying and eating products with black, sticky and stale seals, as well as products with broken casings and rich grease. After purchase, it should be stored in a ventilated, cool and dry place and eaten as soon as possible within the shelf life. When eating, carefully observe whether there is any foreign body in the sausage, and stop eating immediately if there is any abnormality.
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