The key to why sausages smell fishy is that the skills and seasonings are not well matched in the production process. Another point is that the temperature environment is not good when drying or drying, but it may also be the problem of ingredients.
1. The intestines were not cleaned when making, so it is necessary to clean the pig intestines repeatedly and add flour or rice to clean them.
One is: don't use salt water, it will break easily when you pour it. Wash the small intestine with clear water first, then turn it over and take a leaf to help wash it, and then wash it repeatedly with starch and raw flour.
There is another way: using flour and vinegar is the easiest way. Mix flour and vinegar together, let it dry, then rub it with large intestine, and then rinse it with water. Using alkali only makes the large intestine cook quickly, but it is best to cook slowly with a small fire.
After washing, soak in salt for one hour. If you cook it again, it won't be bitter.
2, pork itself has a fishy smell! You can add some Shaoxing wine! In fact, everything on the market smells fishy when it is not cooked! !
3. If you are ready, put more peppers, ginger, garlic, onions, cooking wine and the like to remove the fishy smell when cooking sausages.
What if sausages smell fishy? 1. The pig's small intestine should be washed repeatedly with flour or rice.
2. When filling sausages, add some white wine to pork to sterilize and enhance flavor.
3, all kinds of spices are put too little, especially white wine should be put high.
4. The smell of sausage has nothing to do with cutting, but the problem of sausage. Sausages that already smell fishy can be deodorized with ginger, pepper or pepper.
5. What I just did was fishy. If I leave it outside to dry, it will gradually become less fishy. The sausages made by many people are very fishy as soon as they are brought back. It smells terrible. After a day of drying, the smell is much less. After a few days, the smell was basically gone. Don't worry.
Raw materials of homemade sausage: lean pork 1750g, fat pork 500g, pig small intestine 300g, soy sauce 20g, white sugar 4g, white wine 2g and salt 8g.
Exercise:
1. Soak lean meat and fat meat in boiling water for a while, take them out and dry them with a dry cloth, cut them into granules, put them in a container, sprinkle with salt, mix well and marinate thoroughly. ?
2. Soak the dried pig intestines in warm water and store them. ?
3. Add soy sauce, sugar, wine, etc. Put it into the marinated meat, mix well and marinate 15 minutes. If you like the taste of soy sauce, you can use soy sauce instead of soy sauce, or you can use both. ?
4. Take warm water out of the pig intestines, put it back into the container, tie one end with straw rope or thin rope, and tie the other end with a funnel, then put the pork into the funnel and let it enter the intestines. Intestinal tube will expand due to air pressure, which can be treated according to the method of burning osmanthus sausage. Puncture the lowest position of the intestine with a needle, let the air escape from the eyelet, and press down the meat particles at the same time. ?
5. All the meat particles are brought into the intestine. First, tie the intestinal tube tightly at one end of the funnel, then tie it with a thin rope about four or five inches away to make a section of the head, and hang a long rope about 10 inch on the bamboo pole to dry every two sections.