Fermented #Lamb #Sausage is a sausage made of pure lamb as raw material and equipped with a variety of spice seasonings, and its taste and flavor are unique and loved by the broad masses of the people.
Lamb sausages
The specific steps to make fermented lamb sausages are as follows, and the article will provide detailed ingredient recipes at the end, so please pay attention to:
1: Selection of lamb
Select the lamb hind leg meat that has passed the veterinary health inspection, repair tendons, dirt, lean meat and fat ratio of 9:1.
mutton
2) Chop
Put the lamb into the chopper and chop it, the finer the degree of chopping, the more complete the protein extraction will be, and the sliceability of the product will be better. When chopping, an appropriate amount of ice water should be added to reduce the chopping temperature (controlled below 10 degrees) to control the proliferation of miscellaneous bacteria.
sausage
3: Inoculate the mixture
The strains of Lactobacillus plantarum and Bacterium diffus beer were inoculated on solid inclined medium twice, then transferred to liquid medium, and after 30-32 degrees and 20-24 hours of culture, they were inoculated in chopped lamb surimi. The number content of the starter culture is 10%/g, and the inoculation amount is carried out according to 2% of the weight of the lamb. After inoculation, stir well.
4: Filling
Fill the lamb minced lamb with a mixture of mixing evenly in the sheep casing, fill it tightly and firmly, evenly in thickness, knott at 18-20 cm long per section, and wash away the oil on the surface of the intestine with warm water.
5: Fermentation
The dried sausage after filling is placed in a fermentation chamber of 32-35 degrees, with a relative humidity of 80%-85% for 20-24 hours, and when the pH value is reached 5.0-5.2, it can be terminated.
6: Bake
The fermented intestines are sent to an oven at 55-60 degrees Celsius and baked for 8-10 hours. At this time, the surface of the intestine is dry, and the color is grayish white with a slight pink color. After removal, hang in a slightly dry temperature of 10 degrees Celsius storage room, after cooling, with a plastic bag vacuum packaging is the finished product.
7: How to distribute raw materials
Lamb 100 kg, sugar 5 kg, salt 2 kg, 60 degree koji wine 3 kg, garlic 1 kg, pepper 300 g, ascorbic acid 80 g, sodium nitrite 15 g, cyclic dextrin 1 kg, monosodium glutamate 100 g, ice water to taste.
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