香肠的制作方法

香肠的制作方法 Spicy Sausage Spicy sausage is our specialty in Sichuan? Its color, aroma, taste and shape are different from those of other sausages. When eating spicy, sweet and salty, slightly numb tongue, can promote appetite, taste, popular with consumers. Raw material formula pork fat 15 kg 35 kg red pepper powder 250 grams pepper (fried) 125 grams of dried tangerine peel (micro fried) 50 grams of anise 10 grams 10 grams of cinnamon cardamom 10 grams of fresh ginger 150 grams onion 150 grams oil 1.5 kg salt 1 ~ 1.5 kg 1 kg of sugar liquor 250 grams of MSG 75 grams 75 grams of nitrate in water licorice water (licorice 25 grams, 250 grams of water, boil to slag amount) Production method 1. raw materials finishing: pig lean meat, fat meat into small pieces. 2. mixing filling: salt water mixed with nitrate, first incorporated into the twisted meat, adding other additives (red pepper powder, pepper, aniseed, cinnamon, cardamom peel, mixed fried were crushed into powder), soak 6 to 8 hours, until the ingredients can be filled with a tasty. 3., drying: after filling, airing for about 10 days, to be a little oil out of the skin, hair hard, you can move into the room hanging drying, 25 days after the finished product. Such as drying, drying time can be reduced. Method of eating this product because of the spicy, should be used separately cooked or steamed, cool, you can slice the plate. Storage method, short-term storage, hanging can be. As a long-term storage, can put the dry sausage with deep into the cylinder (preferably the following mat bamboo frame or a basket of clean head), each put a layer of sausage, packed with an alcohol spray, until, with sealed, placed in a cool ventilated storehouse, can save 4 to 6 month, spicy and delicious flavor does not change. Product features uniform thickness, the appearance of a skin, a purplish red with Huang, touch a hard feeling. 2009-12-2 23:19 Fushun sausage Small sausage is a specialty of Liaoning, Fushun Province, which is very popular with consumers. Recipe fresh pork (meat accounted for more than 50%) 100 kg 3.5 kg salt nitrite 50 grams of sugar 5 kg 10 kg 4 kg sesame oil Shaoxing wine spiced noodles (with white seed, tangerine peel, cinnamon, cardamom, kaempferol, pepper, aniseed, clove, Amomum confected) 500 grams Method of making 1. meat and fat in proportion to cut into small pieces, minced into minced meat, add seasoning, stir evenly and slightly pickled meat stuffing made. 2. after curing, funnel meat stuffing poured into the finishing well casing, with a needle holes in the intestine, excluding air, playing with a rope ligation into small pieces, placed in the sun to dry, hanging on a bamboo pole, hanging in a well ventilated place, about 20 days, remove the steaming. 3. the dried sausage into the steamer steamed inside, about 30 minutes later, remove the cooling is finished. 4., the storage of small sausages should be carried out in the form of suspension, the site should be dry, low temperature, prevent insolation, can be stored for more than 1 years, its quality unchanged. Product features, delicious, easy to eat. 2009-12-2 23:19 Wuhan sausage The raw material formula of lean pork fat 30 kg 70 kg 2.5 kg Fen sugar 4 ~ 5 kg of nitrate 0.05 kg of white pepper 0. 2 kg salt, 3 kg, monosodium glutamate 0.3 kg, ginger powder 0.3 kg Lean manufacturing methods will be added salt and nitrate salt mixture at a temperature of 5 DEG C for 1 ~ 2 days. Marinated meat was bright red, rinse at 30 DEG C, warm water in the ground, add diced fertilizer in proportion, mix in the mixer (3 ~ 5 minutes) will dissolve into the meat stuffing ingredients with the amount of water, then add Fen stirring casting. Tianjin sausage In Tianjin City, shaped like a ring, a bright red color, delicious incense. Raw material proportioning: (of which 100 kg of pork fat 20 kg, 80 kg of meat), soy sauce 10 kg - 200 grams, sesame oil 3.3 kg, 6.3 kg of green onion, ginger 1.8 kg, 37 kg of starch (such as dough, 57 kg, 80 kg of water (pepper) with 1 kg of pepper, soak into the boiling water) salt, 6.3 kg, 0.2 kg of nutmeg face. Processing method: The meat cut into 2 cm sized cubes, then lean meat soaked in water, bloody discharge ground. Then with pork, add soy sauce, salt, nitrate, nutmeg, stirring after 15 minutes to continue pouring into the pepper water, starch, after mixing, add sesame oil, green onion, ginger, then stir into sausage filling. The intestinal stuffing poured into Pig casings, two tied, with 100 degrees of boiling water (add sugar 1 kg), boiled in the pot for 40 minutes, after pot into semi-finished products. Between the sausage and the boiled sausage, the time should be fast, in order to prevent starch precipitation. After cooked smoked sausage. First on the wire grate intestinal, upper and lower two layers, with strict Xigai above, and then cover the pot, put 180 grams of brown sugar, with smoke boring 10 minutes. The smoke will decline down to boil son mountain layer plus 180 grams of brown sugar, simmer for 10 minutes. Here's to the skin was purple brown, bright color is. Lean pork sausage Produced in Guangzhou, also known as sanitary bowel. Is the use of net meat grain made. Its characteristics are: the quality is slightly tough, sweet and fragrant and helpful for digestion. Ingredients: lean pork 100 kg of sugar, 9.4 kg, 2.5 kg of salt, 50 liquor of 1.8 kg, a 5 kg - 150-200 grams of soy sauce. Processing method: wash the pork, cut into small thin shape, mix together with the ingredients, filled in the casing; exhaust air and fine needle hole, with the rope tied into a sleep in every 20 centimeters, in the middle of the plants Zhazhu (made from plants, with cut open, i.e. pairs.). Then, with warm clothes slightly hydrotherapy appearance, which is hanging in the sun. Night back into the fire cabinet with charcoal baking, after about 4 days into. Guangdong roast sausage Guangzhou city is one of the famous place. Its golden color, sweet and delicious, is that table, drinks jiapin. Ingredients: pork 10 kg (including fat 3 kg, 7 kg of meat), 300 grams of salt, 800 grams of sugar, wine 300 grams, 500 grams of soy sauce, sesame 200 grams, 10 grams of powdered spices. Processing method: first the pork cut into granular, with ingredients mixing evenly, and then poured into Pig casings, with uniform needle jack, Feng water dragged the hardened casing. Then dip it in the dilute malt syrup and hang it on the iron line, Bake in the oven for 30 minutes (about nine mature). Remove and then pour in the maltose syrup. Cook in the oven for 5 minutes. Remove it for cooking. Ji'nan sausage Is one of the famous Ji'nan city of Shandong. Initiated by Ji'nan Dexing vegetarian butcher, has a history of 150 years. As a result of making ingredients to imitate the practice of some sausages in the south of our country, it is called South sausage. Raw material proportioning: Pork (leg before and after best) 10 kg (fried with pepper) 40 grams, 25 grams of clove, Amomum 15 grams, 15 grams of anise and Guangxi, 15 grams, 40 grams of dark stone Lazi, soy sauce 1.5 kg. Processing method: 1, the pork Tiqu tendons and skin, cut into 2 square pieces, with pepper, Amomum villosum, Guangxi, edge anise, clove, Lazi stone and other ingredients, research into Ximo, dark soy sauce and mix well together in meat. 2, the casing with a needle prick irregularly, the meat will be poured into the intestines, and then every 23 cm with a rope tied, then hung in the air (the sun, not hot weather in the morning and evening sun at noon, clothes should be dry, etc.) can be cooked. 3. When you cook the sausage, evenly insert some small holes into the pan, then put it in the pan. The fire began to boil, and then switch to micro cook for half an hour, until the hand pinch the sausage meat soft can. 4, when eating, but also steamed. Cantonese Sausage It's one of the most popular flavors in Guangdong and the south. Characterized by ruddy leather, uniform sliver, fat and not greasy, delicious and delicious. The traditional method of making sausage, the content of sodium nitrate and sodium nitrite are lower than the international standard, can keep the color bright, crisp and delicious, harmless to the human body. A variety of extra sausage, a sausage, two, pig intestines, liver intestine, intestinal and enterohepatic Dongguan Backstreet three intestinal. Seafood is fresh pork, sausage meat, shrimp meat mix into casings, steaming, roasting, and then frozen. Its taste is crisp and delicious, with special flavor. Formula and preparation method of Shanghai Cantonese sausage. Raw material proportioning: Every 100 kilograms of pork (including lean meat 70%, white fat 30%), white granulated sugar 6.3 kg, 60 DEG Daqu wine 1.8 kg, white soy sauce 5 kg, refined salt 2.5 kg, sodium nitrate 100 grams. Processing method: 1, will be selected respectively according to the thin, fat pork cut into small cubes of 1 cm, and then wash with warm boiling water, put diced oil on the wash. 2, according to the proportion of lean meat, fat meat and ingredients placed in the pot meat, mixing evenly, a moment can enema. 3, in the three days before the enema, shall wash casings, charcoal baking, drying the residual moisture in the casing will fall. 4, the drying of the casing dipped in warm water, and then fish out, will be fitted with a good sausage filling into the bottom of the casing, the end of the tie, the casing all filled, the upper end is also tied. The irrigation of the intestinal tile in the wood table, with 100 needles (wooden nail brush shaped needle, such as brushing clothes) in intestinal poke holes, which is convenient for discharging water drying sausage. 5, the irrigation of the bowel in each distance of 28 cm with a silk grass Festival, and then hung up the bamboo, hemp rope tied to fire drying. 6, the sausage is arranged in the drying of bamboo, between the gallows, After 3 hours of baking, exchange the upper and lower sausage positions so that the intestines are evenly baked. When not baked by the fire, it can be placed under the sun for the night, and the income is put inside the room. After that, the sun can continue to shine until the water is released from the intestine. In case of overcast or rainy days, it must be moved to the drying room in time, until the mature time (processed sausage time, usually from November to February next year). Jujube meat The meat is cut off by jujube casings, as it like jujube, jujube meat. Raw material formula pork 100 kilograms, refined salt 2.5 to 3 kilograms, white sugar 8~10 kilograms, white wine 2.5 to 3 kilograms, monosodium glutamate 0.3 kilograms. Method of making 1. materials and finishing; the selection of fresh pure meat, sausage cut according to requirements will lean up. The meat cut into about 250 grams of meat, meat grinder into 5 mm hole in the ground. 2. filling system and cut into the container: the ingredients are mixed together, and then have a good twist of the meat stuffing into the inside stir until thick meat stuffing so far. Stir the meat into the cleaned casings. With the rope ligation into each about 3 cm size, red jujube shape, to close tight gap, no air stored in the intestines. 3. air dried and cooked meat: jujube. Hang it up to dry in the dry and ventilated place. Spring and autumn two seasons dry about 15 days, the degree of air drying to finger pressing, elastic, casing drying, fold is appropriate. Dry dates should be washed with warm water, and then cook in the pot for about 15 minutes, the water temperature is between 86~90 degrees. Product features like red colour, red dates, sweet and salty taste, mellow fragrance, regularity, beautiful appearance.