Meat and vegetable compound enema is stuffed with several vegetables and fresh pork. The finished product is maroon in color, the intestines are elastic, the meat filling is pink, and the flavor is attractive. The processing method is introduced as follows:

1. Materials: fresh pork, carrots, green peppers, soy protein powder, konjac powder, starch, spices, sodium nitrite, salt, edible gelatin, agar, and ascorbic acid.

2. Formula: 35kg of pig muscle, 15kg of pig fat, 2kg of soy protein powder, 6kg of starch, 3.75kg of carrots, 2.5kg of salt, 250g of pepper, 750g of sugar, corn 20 grams of powder, 45 grams of MSG, 20 grams of edible gelatin, and 25 grams of agar.

3. Meat cutting and marinating: Cut the pig muscles into 1 cm squares, and cut the pig fat into 5-7 cm cubes. Add 3% salt and 0.015% sodium nitrite to the cut pig muscles. Stir evenly, put it into a container, place it in an environment of 4-8℃, and marinate for 18-24 hours. The marinating of fat meat is done separately from the pork muscle, and the amount of salt is the same, but sodium nitrite is generally not added to the marinating of fat meat.

4. Carrot pretreatment: Wash the carrots, add 2-4% NAOH hot alkali solution, peel them, clean the water, and cut into 0.5 cm thick slices. Put it into a mixture of 2% NACL and 0.15% ascorbic acid and soak it for 5 minutes to prevent discoloration. Remove, rinse, simmer in boiling water for 4 minutes, rinse and chop.

5. Green pepper pre-treatment: Remove seeds and stems from sweet green pepper, cut into large pieces, soak in 0.1 HCL solution for 30 minutes and drain, then blanch in boiling water for 2-3 minutes, remove and cool. Chop finely.

6. Mincing: The marinated pork muscles and fat meat are sent to the meat grinder and minced separately. Then put the meat filling and diced vegetables into the chopper and mix. At the same time, add soy protein, konjac powder, dissolved agar, edible gelatin and dissolved starch, and then add other ingredients. The filling is to emulsify the soluble protein in the meat fiber to increase the adhesion and elasticity of the meat filling. . The general filling time is 10-15 minutes, and the meat temperature is controlled at about 8°C. To prevent the meat temperature from rising, you can add some crushed ice cubes, but prevent the meat filling from becoming thin.

7. Filling: The sausage is filled with a stuffing machine. It can be processed in a small amount at home. You can also use a funnel to directly put the intestines and fill it manually. The enema should be moderately tight and tight, and should be tied with a thin rope every 15 centimeters. After the intestines are filled, several small holes should be poked with small needles to facilitate the elimination of water and air during the drying of the intestines.

8. Baking: Put the sausage into the oven and bake for 5-10 minutes. Turn the intestines up and down once to ensure even baking. The oven temperature is 80°C and the baking time is 2 hours. Until the surface of the intestines is dry, there is no sticky feeling to the touch, and the casings are translucent, it is ready to be taken out of the oven.

9. Cooking: When the water temperature rises to 90-95℃, put the enema into the pot. The water temperature in the pot should be kept at 78-84℃. When the center temperature of the casing reaches 75℃, touch the intestines with your hands to make them firm. , enough elasticity, ready to serve. The cooking time is about 30 minutes.

10. Smoking: Smoke generators can be used for smoking, but most of them are still in the smoking room, using wood and sawdust to burn, smoke smoking, the smoking temperature is 35-45℃, the time is 10-12 minutes , when the surface of the intestines is dry and shiny, and has a uniform red color, it can be taken out of the smoking chamber.

Food-rice enema

It is an indispensable food for the Naxi people to kill pigs and entertain guests. There are two types: black rice enema and white rice enema.

The method of making black rice enema is to mix steamed glutinous rice and fresh pig blood, add various spices, and pour it into washed pig intestines for steaming. White rice enema replaces the fresh pig blood in the raw materials with egg white. Because the steamed intestines are white, it is called white rice enema.

The steamed rice enema can be sliced ??and eaten hot immediately, or it can be cooled and fried in oil, both of which taste good.

There is a little story about rice enema. It is said that after people of other ethnic groups tasted rice enema, they thought it tasted good and asked the Naxi how they made it. The result was an interesting answer: just feed the pigs rice and then steam the pig intestines.

You can see it in Naxi snack bars in Lijiang, usually priced at 10 yuan/plate (the portion is very generous). Fried rice enema can easily cause internal heat, so don’t be too greedy!

Several Western-style enema preparation methods

1. Processing Method of Lyon Sausage Lyon Sausage is a kind of Western-style cold-cut filling product, which is very popular among consumers in the market. Its content is mainly composed of basic minced meat (the basic minced meat can be used to process most cold-cut enema. We can appropriately add some characteristic foods as decorative meat fillings, such as mushrooms, green peppers, cheese, olives, eggs or Some marinated meats, etc., to create different flavors and characteristics of cold-cut sausages ) plus decorative meat fillings.

(1) Main ingredients (***100kg)

Pork (containing about 8% fat) 30kg, beef (containing about 8% fat) 20kg, pig cheeks 10 kilograms of meat, 20 kilograms of pork fat, 20 kilograms of ice water

(2) Ingredients

10 grams of nitrite, 2.2 kilograms of salt, 0.5 kilograms of Lyon spices, phosphoric acid 200 grams of salt, 50 grams of sodium erythorbate.

(3) Processing method

①Put fresh slightly frozen beef and pork into a meat grinder and grind into 3 mm sized meat particles.

②Pour the minced raw meat into the chopper and mix slowly.

③Add phosphate.

④ Turn at low speed for 3 to 4 turns and then add half of the ice water.

⑤Chop and mix at high speed until the meat puree completely absorbs the water.

⑥Add spices and minced pork fat, chop and stir until the center temperature of the meat paste is 6℃.

⑦ When the temperature of the meat paste rises to 10℃, add salt, nitrite and remaining ice water.

⑧Add sodium erythorbate 3 to 4 times before the end of chopping and mixing. The final temperature of the meat paste should reach 12°C.

⑨The basic meat paste is completed.

⑩The decorative meat fillings are marinated one day before production, then the decorative meat fillings are added to the minced meat, mix well, and chop the meat fillings to 3 to 4 mm at low speed. Add all the auxiliary ingredients for marinating, mix well and put it in a cold storage below 5℃ for marinating.

⑾Filling. Can be filled into fiber coated casings or nylon casings.

⑿Steaming. After 60 minutes of color development under 55°C steam (or boiling), increase the temperature to 74-76°C and steam until the core temperature reaches 70°C.

⒀Cooling. Shower with cold water until the intestinal center temperature is below 10°C, and then store in a cold storage below 5°C.

2. How to make bratwurst Bratwurst was originated in Vienna, also known as hot dog. It is also an enema product. It is a type of emulsified enema.

(1) Main ingredients

30kg beef, 14kg pork, 20kg fat, 12kg pork cheek, 24kg ice

(2 ) Ingredients

3 kg of refined salt, 2.5 kg of starch, 0.1 kg of white pepper, 65 g of cardamom powder, 50 g each of MSG and ginger powder, 0.3 kg of phosphate, 4.5 nitrite grams, appropriate amount of monascus pigment

(3) Processing method

① Add salt and nitrite to lean meat and marinate it at 0-6℃ for 12 hours, cut the fat meat into 6 mm pieces Dice, add remaining salt and marinate for 12 hours.

② After marinating, mince the beef and lean pork into 3 mm-sized meat particles.

③Pour the minced meat into the chopping machine and mix for several times (add beef first, then pork) until it becomes a paste. Add 1/2 of the meat while chopping. Ice water, cut to 2~4℃.

④Add the fat meat minced into 3 mm pieces and all the ingredients and continue to mix well. The order of adding the stuffing is: beef, pork, starch, diced fat, and condiments. Various ingredients can be used in advance. Mix with appropriate amount of water and add in liquid form. Add remaining ice water during ingredients.

⑤End chopping and mixing when the chopping and mixing temperature reaches 12°C.

⑥Pour the meat filling into a sheep casing with a diameter of 1.8 to 2.0 cm, and tie a knot at 12 cm.

⑦ Bake at 65-68℃ for 20-40 minutes until the skin is dry, then cook in a pot at 70℃ for 15-20 minutes. The water temperature should be around 90℃ when the intestines are put into the pot (water Add Monascus pigment).

3． Cooked Salad Rice Salad Rice is a kind of high-grade enema, which was popular earlier in Western European countries. It is made of beef as the main raw material, and is divided into raw and cooked types. Each salad rice sausage is 45 cm long. The appearance is gray and wrinkled, and the internal meat is brownish red. It has a rich flavor, suitable salty and sweet taste, fresh and delicious, and slightly spicy. Spicy.

(1) Main Ingredients

20kg of basic beef mince, 30kg of pork cheeks, 50kg of pork belly

(2) Ingredients

1.25kg refined salt, 25g sodium nitrate, 65g black peppercorns, 500g salad rice spices, 400g phosphate, 100g fresh garlic, 100g MSG

(3) Processing method

① Cut the pork belly (lean 7 fat 3) and pork cheek into small pieces 1 day in advance and freeze them in -18°C cold storage.

②Chop and mix the basic beef puree.

③ Then pour the pork cheek meat into the chopper and mix it slowly for 3 to 4 rounds.

④ Then add the pork belly and continue to chop and mix at a slow speed. At the same time, add salt, nitrate and other spices.

⑤Chop the pork to 3 to 4 mm in size and start stirring. At this time, make sure the temperature is as low as possible.

⑥Pour into fiber casing (diameter 45~60 mm).

⑦Put the sausage into a room with a temperature of 12 to 14°C and a humidity of 80% to 100% for 24 hours.

⑧Dry at 55℃ for 30-45 minutes, then smoke at 60℃ until golden brown.

⑨ Cook at 75~78℃ until the core temperature is 70℃.

Note: Cool at room temperature. If the color is not enough, you can cold smoke again.