Mid-range Harbin red sausage
Raw materials; 8 kg of pork filling, 10 kg of chicken stuffing, 2 kg of fat meat filling, ) pork with cured meat, 11 way intestines
clothing).
Excipients; Salt 180 g, monosodium glutamate 40 g, white pepper 50 g, sodium tripolyphosphate 40 g, sugar 15
0 g, emulsifier 50 g, carrageenan 40 g, sodium d-iso-ascorbate 20 g, garlic 400
g, compound red yeast water 40 g, corn starch 1 kg, tapioca starch 1 kg, water 9 kg.
Production process;
1; Marinating and mixing fillings; Pork is ground with 1.2 grates, chicken is ground with 0.6 grates, supplemented
Ingredients, mix well [can not stir too long], put into the freezer to marinate for more than 12 hours, marinate
After good, continue to stir well.
2; Irrigation; Wash the salt in warm water on the 11-way casing and fill the mixed meat with an enema machine
Inside the enema machine, twist it to a length of 15 cm, if you find that there is air in the intestine, use a needle to drain the air
Out, screw it out, wear it on a wooden pole and place it evenly.
3; First baking: Hang the filled intestines into the oven [with fruit wood, hardwood], and put the wood
Place on an iron plate and ignite, 1.2-1.3 meters from the ground. Bake for about 30-40 minutes
[Casing and meat filling stick to the surface of the intestine drying].
4; Boiling; Add to the pot between 87-90 degrees, put the intestines into the pot, and press the intestines in with a curtain
Reduce the temperature to 78-80 on the surface of the water, and count the time from the bottom of the pot, a total of 35-40 minutes
bell.
5; Second baking; Hang the cooked sausages in the oven and light the heat and bake for 40-50 minutes
On the right, the intestines are red and shiny, and after the swelling, the fire is suffocated with sawdust, and the smoke can be made for 3 hours
product.
Note: 1. Pork essence stuffing is twisted once (lean meat needs to be marinated in advance 1 kg of lean meat to remove the fascia and then sliced and added
Fine salt 4 g, marinade 4 g together stirred well and then marinated for 12 hours to grind the filling), chicken filling
Twisted twice, fat stuffed twice.
2. Chicken and fatty meat ground filling unified with grate 0.6, pork filling with 1.2.
3. Composite red yeast water comparison; Purified water 500 g, red yeast red 20 g, color protector 15 g mixed in one
Shake and shake.