3 Two-degree liquor (150ml)
3 disaccharide (150g)
Two salts (100g)
The other two accessories (40g ginger +30g spiced powder +30g chicken essence).
Making method of Guangdong flavor sausage;
1. Dicing: Slice the lean meat, then cut it into strips, and finally cut it into 0.5cm cubes.
2. Bleaching: soak the diced lean meat in 1% salt water, and stir regularly to accelerate blood dissolution, reduce oxidation of finished products, and darken the color. After 2 hours, remove the decontaminated brine, and then soak it in the brine for 6-8 hours. Finally, washing and filtering. Wash the diced fat meat with boiling water, then with cold water and dry it immediately.
3. Pickling: Mix the washed fat meat and diced lean meat, add seasoning in proportion and mix well, and marinate 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. Leather casing: Soak the salt and dried casing in warm water for about 15 minutes, then wash it inside and outside, 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 Cantonese casing.
5. Put the Cantonese casing on the funnel mouth (or the nozzle of the preserved sausage machine) from one end. When you put it at the end, let the air out and tie it, then pour the diced meat in, and release the casing from your mouth while filling the diced meat. After the whole casing is filled, tie the port, and finally wing it according to the length of 15 cm, and divide it into small sections.
6. Air-drying: Hang the stuffed Cantonese sausage in a ventilated place and air-dry it for about half a month. Pinch it with your fingers without obvious deformation. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken.
7. Preservation: Keep it clean and dust-free, cover it with a food bag, and don't hang upside down. Dust-proof, breathable and not moldy. It's delicious to eat Cantonese sausage after steaming, cooling and slicing.