1, grinding: cut off the fascia, tendons and lymph glands of fresh lamb (or add 20% to 30% of the pork, fat and lean ratio of 1:1) with a grinder or sharp knife grinding (cut) into 1 cm square of meat.
2, ingredients: salt accounted for 1.5% to 2% of the weight of fresh meat, sugar accounted for 0.25% to 2% of the wet weight of the product,
mixed spices (pepper, pepper, cinnamon and nutmeg, etc.) accounted for 0.25% to 0.5% of the wet weight of the product, the usual amount of nitrites for each 100 kg of fresh meat plus 30 grams.
Can also be added to the appropriate amount of quality modifiers (cereals, legumes, starch and skim milk, etc.) to reduce production costs.
3, mixing: fat and lean meat, salt, quality modifiers and seasonings quickly mixed.
4, curing: if the use of refrigerators to make fresh lamb sausage, can not be cured or only lightly cured to be filled,
in the refrigerator for rapid freezing and storage. Otherwise, the meat should be mixed with salt, sugar and nitrite and other accessories,
cured at 4 ℃ ~ 10 ℃ for 2 to 24 hours.
5, filling: after filling the lamb with pig or sheep sausage casings, the sausage is knotted with a thick thread into a 10-centimeter-long section.
6, smoking: hang the sausage in the smokehouse, using hardwood or wood chips as fuel.
Room temperature is maintained at 65 ℃ ~ 70 ℃, smoking 10 ~ 24 hours to the center of the sausage temperature of 50 ℃ ~ 65 ℃ is appropriate.
7, inspection and packaging: according to the product quality standards, the products are packed after strict inspection.
Appropriate packaging is conducive to preservation and sales.
Bacon: first, remove the fat membrane and tendons of lamb, cut into long strips along the lamb stripes,
According to 100 kilograms of lamb ingredients: 5 kilograms of salt, 1 kilogram of sugar, 0.3 kilograms of peppercorns, 1 kilogram of white wine, 0.1 kilograms of five spices, mixing well and evenly coated in the surface of the meat strips, into the tank marinated for 3 to 4 days,
Turn the tank once halfway through the tank, and then out of the tank! After washing with water to remove the auxiliary materials, hanging rope cool to the appearance of air-drying, into the drying room baked until dry and hard (can also be used natural air-drying), that is, the finished product.
Two sharp peppers, one colored pepper (sharp pepper type), two spicy sausages.
Salt 1g, sugar 1g, cooking wine 1 tablespoon, monosodium glutamate (MSG) 0.5g, cooking oil 10g, green onion a little.
How to do:
1, clean and cut sharp pepper, colored pepper; preserved sausage sliced, shredded green onion.
2, hot pan cool oil, under the green onion slightly stir-fried, under the sausage fried meat began to shine when put the bell peppers stir-fried until cooked.
3, add seasoning to taste.