When making sausages, not all meat is used, but also a proper amount of starch is needed. Starch can improve the taste of sausages, which will make sausages more tough. At the same time, starch can increase the viscosity of meat, which can make sausages easier to shape and more beautiful. Starch is also easy to color, so that the sausage looks better and more appetizing. In addition, starch itself has good adsorption. Adding starch when making sausages can absorb the fat in meat, so that sausages will not feel greasy.
2 How much starch do you put in a catty of sausage?
When making sausages, it is suggested to mix them according to the ratio of pork and starch 10: 1. For a catty of pork, generally, about 50g of starch can be added. If you let go of the starch, the sausage will really taste like powder. But the amount is too small, which will not be conducive to the formation of sausages, and sausages will taste greasy. Therefore, if the sausage to be made has a guaranteed taste, the ingredients must be placed in proportion.
3 What starch is the best for sausage? Mung bean starch and adzuki bean starch.
There are many kinds of starch, but it is best to put mung bean starch or adzuki bean starch when making sausages, so that the sausage is compact, elastic, smooth in section and translucent.
Like potato starch, the cohesiveness is relatively high, but the gelatinization temperature is low, so the sausage made is dark in color and not very good in taste. Corn starch has low adhesion, which will lead to loose sausage structure and poor elasticity.
Should the sausage be steamed after filling? Yes.
After the sausage is filled, it needs to be steamed in a pot, which can play the role of sterilization and disinfection, and can kill the bacteria inside the sausage. This heated sausage will be easier to store, and if it is not heated, it will easily deteriorate during drying. Just pay attention to the fact that when steaming sausages, you must put cold water on the pot, so that the sausages can have a slow adaptation process. If you put them in the pot with hot water directly, the sausages will easily expand and crack when heated suddenly, which is not conducive to the drying and preservation of sausages.