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The processing of sausages has a long history, a wide variety of products, and is divided into raw intestines and cooked sausages. The production process is roughly the same everywhere, but the seasoning methods of the ingredients are different. Now share a sausage recipe, the pillar industry of a meat products factory in Harbin.
1, selection of ingredients: choose fresh thigh meat or buttock meat is the best. Casing is best to choose 26-28 mm wide casing. The meat is deboned, peeled and tendoned and cut into small cubes of about 1 cm cube for later.
2. Ingredient standard: lean meat 75 kg, fat 25 kg, edible salt 2.5 kg, sugar 1.5 kg, high liquor 0.5 kg, soy sauce 1.5 kg, baking soda 18 g, saltpeter 0.1 kg.
(18 grams of cardamom, 10 grams of cumin, 10 grams of fennel, 18 grams of white root, 10 grams of cloves, 15 grams of cinnamon, all ground for later use).
3, prepare casings, cotton thread: dry casings first with warm water back to soften, soak well and then set aside.
4, irrigation and rinsing: the various ingredients and meat are fully stirred evenly, and the enema machine is used to fill the intestine. Each 20 cm is tied with cotton rope, and several small holes are pricked with needles per section to facilitate the discharge of moisture and air when drying the intestines. After the finished wet sausage is rinsed with water to remove debris, it is dried in the drying room for 2 to 3 days (it can also be exposed to sunlight). Then send it into the ventilation workshop to hang and air dry. Note: If there is air expansion in the intestinal segment, it is necessary to deflate in time.
Post-order: Sausages are generally hung in a ventilated and dry place, and can be stored for 1 to 3 months below 10 degrees C.
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