A complete collection of sausage ingredients

Ingredients: 500 grams of fresh pork, two preserved eggs (diced), and appropriate casing.

Seasoning: Jiang Mo 30g, salt15g, spiced powder 5g, starch10g.

Production: Dice the pork, add salt and spiced powder and stir evenly for 30 minutes (beat the meat while adding seasoning during the curing process, and beat the meat as hard as possible to make it fluffy and easy to taste. If it's not watered meat, starch is not needed), add preserved eggs and Jiang Mo, mix them evenly, pour them into casing, tie them into small pieces with ropes every 20 cm, hang them up and dry them (10 day to about half a month), and dry them thoroughly.

Formula of smoked beef sausage

Ingredients: fresh beef (whole lean meat) 500g, Pixian bean paste 10g (chopped and fried to taste), smoked chicken and smoked fish 50g, fried garlic 10g, and appropriate casing.

Seasoning: a little spiced powder (douban is salty enough, no need to add salt).

Production: boneless and diced smoked fish and smoked chicken, mixed with beef, bean paste, fried garlic and spiced powder, poured into casing, steamed in a cage for 30 minutes (several holes are punched in the casing during steaming), smoked with tea and white sugar, and colored.

Formula for smoking and relaxing intestines

Ingredients: casing, preserved egg 100g, cooked mushrooms, winter bamboo shoots, fried dried beans, soaked vermicelli, cooked spiced soybeans (boiled peanuts can also be added).

Seasoning: 5g of spiced powder, 3g of salt and 5g of monosodium glutamate.

Production: Dice all the main ingredients evenly, add seasonings to taste, pour them into soft casings, cook them with water at 80℃, air-cool, smoke and color them with fragrant leaves and sugar, and press them with a tray for 30 minutes (because all the vegetarian ingredients are not sticky enough, they can be compacted with a tray).

Note: Because this sausage is vegetarian and loose, adding vermicelli can play a role in cohesion and viscosity.

Aromatherapy: put the broken fragrant leaves or tea leaves and sugar into the pot, put the raw materials on the pot grate, cover it, heat it slowly with low fire, wait for 3 minutes to color after fumigation.

Jiangnan sausage formula

Ingredients: front leg meat 100 kg (fat-thin ratio is 4: 6), appropriate amount of dried pig or sheep casing, 250g of refined salt, 200g of sugar, 50g of Nanjing Jilun brand soy sauce100g, 50g of Daqu liquor or sorghum liquor, 30g of monosodium glutamate, 25g of ginger powder, 30g of spiced powder and white pepper powder.

Making:

1. Soak the casing in cold water to soften the salty taste.

2. Chop the lean meat and cut the fat meat into 1 cm square particles.

3. Put all the seasonings into the lean meat stuffing and fat granules and stir together.

4. Use a funnel to put the mixed meat into the casing, and at the same time poke holes in the intestine with a needle to release air, and squeeze it by hand to enrich it. When the filling is 12- 15 cm long, tie both ends tightly with a string to fill the whole intestine.

5. Rinse the filled sausages, hang them on bamboo poles in turn to dry or bake, usually for 5 sunny days, then take them off, put them in a cool and ventilated place and hang them for one month.

Operation key:

1, the best choice for fresh pork is front leg meat.

2, the finished product can be stored in the environment of 0-5 degrees, generally can be stored for about 6 months.

Conclusion:

1, the effect of using starch for enema is better than that of using raw flour, and the cost is low, such as using mung bean starch.

2. Most sausages produced in Northeast China are vermicelli, that is, starch is added. The vermicelli is ripe. It is best to cook at 30-40 degrees and keep the water temperature at 80 degrees. You can't leave people when cooking, and you can deflate when cooking. Air-dried sausage generally does not add starch.

3. Salinity standard: If the sausage is eaten directly, it should not be too salty. Generally, 500 grams of raw materials (meat, flour and water all added up) should be added with 8- 10 grams of salt. If it is air-dried sausage, the taste should be slightly salty, and 500 grams of raw materials should be added with salt 10- 15 grams.

There are sausage casings for enema in the market. No need to buy small intestine processing. Add salt to the casing after dehydration. When in use, they are soaked in clear water to soften, desalt and increase elasticity.

The following is a collection of sausage recipes (for reference only)

First, Sichuan spicy sausage

Spicy sausage is spicy and delicious, salty and sweet, slightly numb, can stimulate appetite, and has a good flavor, which is quite popular among consumers.

Raw material formula: lean pork 35kg, fat15kg, red pepper powder 250g, pepper125g (fried), dried tangerine peel 50g (slightly fried), star anise10g, cinnamon10g and cardamom/kloc-0g. 1 ~ 1.5 kg of refined salt, 1 kg of white sugar, 250 g of white wine, 75 g of monosodium glutamate, 75 g of salt water, and an appropriate amount of licorice water (25 g of licorice and 250 g of clear water).

Second, Wuhan sausage

Ingredients: 70kg of lean meat, 30kg of fat meat, 30kg of fenjiu, 2.5kg of sugar, 4-5kg of nitrate, 0.05kg of white pepper, 0.2kg of salt, 3kg of monosodium glutamate and 0.3kg of ginger powder (2kg of Chili powder can be added if you like spicy food, or it can be added or subtracted according to your taste).

Production method: add the mixture of salt and salt nitrate to the lean meat block and marinate at 5℃ for 1 ~ 2 days. Pickled lean meat is bright red, washed and drained with warm water at 30℃, minced, diced fat meat added in proportion, and put into a blender to stir evenly (3-5 minutes). Dissolve the ingredients with appropriate amount of water, pour them into the meat stuffing, and then add Fenjiu and stir evenly.

Three, Haian sausage (Nantong sausage)

Haian sausage is made of lean meat and some fat meat from pig's hind legs. Because of the uniform seasoning and fine technology, the sausage is bright in color and delicious in taste.

1. Selection and finishing: Fresh pork is 20% fat and 80% lean, or 25% fat and 75% lean, casing, with a diameter of 32-34 mm and a length of about 57 cm. Remove the fascia from the selected meat, and cut the fat meat and lean meat into diced meat respectively.

2. Ingredients: (calculated by 100 kg of meat): 2 kg of soy sauce, 4 kg of refined salt, 5 kg of sugar, 0.6 kg of 60-degree distiller's yeast, and appropriate amount of glucose.

3. Mixing materials: enema drying: put the diced lean meat into a container, then add the diced fat meat, then sprinkle the refined salt on the meat noodles, fully stir and let stand for 30 minutes, so that the salt is fully immersed in the diced meat, then add the ingredients such as sugar, soy sauce and seasoning, fully stir, rinse the casing with clear water, and enema by hand or machine. Pay attention to make the intestine uniform in thickness, firm in meat quality, and discharge the gas in the intestine. After pouring, tie it firmly with flower thread. Hang sausages on bamboo poles to dry. Sun-dried for 10- 12 days in winter and 7- 10 days in summer until the lean meat is dry and the skin is wrinkled, accounting for about 70% of the weight of raw materials.

4. Storage: The warehouse should be well ventilated, and the temperature should be adjusted in time to prevent oil leakage and mildew. Features of finished products: neat strips, tenacity, uniformity, bright color, rich aroma and delicious taste.

Ingredients for Lao Hai 'an sausage: 70 liang of salt, 30 liang of sugar, 20 liang of soy sauce, 20 liang of Daqu liquor 100 and 0 liang of salt water100 per catty of fresh pork (70% lean meat and 30% fat meat).

The improved ingredients: 20 liang of sugar, 2 liang of soy sauce 10, 6 liang of salt and 4 liang of wine per 100 jin of meat. Sausages only taste better and have brighter colors.

Fourth, the formula and stuffing of Wuhan sausage.

1. Material selection and treatment: 70kg of pure lean meat and 30kg of white hard spinal fat were selected from the hind legs and front legs of fresh pigs. Lean meat is boneless, lymph, membrane and blood vessels are removed, and cut into small pieces; Remove the skin, lean meat and soft fat from the fat, and cut it in Xiaoding, which is cm square.

2. Ingredients: 6 kg of sugar, 2.5 kg of refined salt and Fenjiu, 0.3 kg of monosodium glutamate and ginger powder, 0.2 kg of white pepper powder and 0.05 kg of sodium nitrate.

3. Marinating and mixing: Marinate lean meat with refined salt and sodium nitrate at about 30℃ for 24 hours. Pickled lean meat is bright red. Wash the marinated lean meat with warm water below 30℃, drain the water, put it in a meat grinder, and then put it in a radiator according to the ratio of lean meat to fat for 3-5 minutes. Add appropriate amount of hot water to the ingredients except wine, pour into a container filled with meat stuffing, stir for 2-3 minutes, and finally add wine and stir evenly.

4. Enema and hanging: wash and swell the casing and enema it. After pouring, tie it with hemp rope and straw rope every 15cm. Tie a knot at the top of the casing and then tie a knot at the end of the casing. Drain the tied sausage, then wash it with warm water at 40℃, put it on a pole, hang it on the drying car for one hour, drip dry and push it into the drying room. The temperature of the drying chamber should be kept at 45-50℃ for about 15 hours for proper drying. Cut off the knots that bind the intestines and make a pair.

Features of the finished product: mellow and intoxicating, bright and thick in color, sweet and delicious in taste and rich in storage.

Five, Cantonese sausage

It is one of the unique flavors popular in Guangdong and southern China. Characterized by rosy skin, uniform stripes, fat but not greasy, delicious. The sausage is made by traditional methods, and the contents of sodium nitrate and sodium nitrite are lower than international standards, which not only keeps the meat bright, delicious and crisp, but also is harmless to human body. There are super sausage, first sausage, second sausage, duck liver sausage, pig liver sausage, Dongguan backstreet sausage and three fresh sausages. Sanxian sausage is made by mixing fresh pork, fish and shrimp, putting them into casing, steaming, smoking, baking and quick freezing. It tastes crisp and delicious, and has a special flavor. The recipe and making method of Shanghai Cantonese sausage are attached.

Ingredients: pork 100 kg (including 70% lean meat and 30% white fat), 6.3 kg of sugar, 60 kg of Daqu liquor 1.8 kg, 5 kg of white soy sauce, 2.5 kg of refined salt, and 0.00 g of sodium nitrate/kloc.

Treatment method:

1. Cut the selected pork into cubes of 1 cm according to lean meat and fat, then rinse with warm water to wash off the oil slick on the diced meat.

2. Put lean meat, fat meat and ingredients into a pot of meat in proportion, mix well, and enema can be done soon.

3. Three days before enema, the casing must be washed and baked with charcoal fire to dry the remaining water in the casing.

4. Immerse the baked casing in warm water and take it out. Pour the prepared sausage stuffing into the bottom of the casing, tighten the bottom, fill the casing and tighten the top. Spread the filled sausage flat on the wooden table, and poke holes in the sausage with hundreds of needles (steel needles are nailed on the wooden board, which is like a board brush for brushing clothes), so as to drain the water when drying the sausage.

5. Tie the filled sausage with silk grass at a distance of 28 cm, then tie it tightly with hemp rope and hang it on a bamboo pole to dry.

6. Put the bamboo sausage on the wooden frame of the drying room, and after baking for 3 hours, exchange the upper and lower positions of the sausage so that the sausage can be dried evenly. When you don't need fire, you can expose yourself to the sun until you hang it indoors at night, and then you can continue to expose yourself to the sun until the water in the intestine is exhausted and there is oil. If it is cloudy or rainy, it must be moved to the drying room in time and dried until it is mature (sausage processing time is generally 165438+ 10 to February of the following year).

Six, Cantonese sausage

Fat meat 30 kg lean meat 70 kg sugar 7.6 kg salt 2.2 kg liquor 2.5 kg white soy sauce 5 kg sodium nitrate 0.05 kg.

Seven, Guangdong sausage.

It is one of the famous local products in Guangzhou. Golden color, sweet and delicious, it is a good food with meals and wine.

Ingredients: pork 10 kg (including 3 kg of fat meat and 7 kg of lean meat), 300 g of salt, 800 g of sugar, 300 g of wine, 500 g of soy sauce, 200 g of sesame sauce and 0/0 g of spice powder/kloc.

Processing method: firstly, the pork is cut into particles, stirred evenly with the ingredients, then poured into the pig casing, evenly inserted into the hole with a needle, and dragged with abundant water until the casing becomes hard. Then shower it with dilute maltose water, hang it on the iron steak, put it in the oven for 30 minutes (about 90% ripe), take it out and shower it with maltose water again, then put it in the oven for 5 minutes, then take it out and burn the sausage.

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Eight, Cantonese first-class sausage

Cantonese-style first-class sausage has bright color, comfortable entrance and rich aftertaste, and sells well overseas and in South China, Beijing, Tianjin and Shanghai. The manufacturing method is as follows:

Nine, Jiangxi Agricultural University sausage

Fat meat 32 kg lean meat 68 kg sugar 4 kg salt 3.5 kg liquor 2 kg monosodium glutamate 0.3 kg.

Ten, Nanjing sausage

Fat meat 30 kg lean meat 70 kg sugar 4 kg salt 5 kg liquor 0.5 kg monosodium glutamate 0.5 kg spiced powder 0. 1 kg.

Xi。 Nanjing spicy sausage

Fat meat 30 kg lean meat 70 kg sugar 6 kg salt 3 kg liquor 3 kg nitrate 0.05 kg white pepper 0.2 kg Chili powder 2 kg.

Twelve, Beijing sausage

Fat meat 25 kg lean meat 75 kg sugar 1.5 kg salt 2.5 kg liquor 0.5 kg soy sauce 1.5 kg nitrate 0.05 kg ginger powder 0.3 kg white pepper 0.2 kg.

Thirteen, Fushun sausage

Small sausage is a specialty of Fushun City, Liaoning Province, and is deeply loved by consumers.

Raw material formula: fresh pork (lean meat accounts for more than 50%) 100 kg refined salt 3.5 kg nitrite 50 g sugar 5 kg Shaoxing wine 10 kg sesame oil 4 kg spiced noodles (made of white melon seeds, cardamom, dried tangerine peel, cinnamon, kaempferia kaempferia, clove, Amomum villosum, pepper, aniseed, etc. ) 500.

Production method:

1. Cut lean meat and fat meat into small pieces in proportion, grind them into minced meat with a meat grinder, add seasonings, stir vigorously, make meat stuffing, and marinate it slightly.

2. After curing, pour the meat stuffing into the finished casing with a funnel, puncture some holes with a needle to remove the air in the intestine, tie it into small pieces with hemp rope, expose it to the sun until it is half dry, hang it on a bamboo pole, hang it in a ventilated place, and take it off and steam it for about 20 days.

3. Steam the dried sausage in a steamer, take it out after about 30 minutes, and cool it to get the finished product.

4. Small sausages should be stored in the form of hanging, the site should be dry, the temperature should be low, and the sun should be protected. It can be stored for more than 1 year with the same quality.

Product features: delicious quality and convenient eating.

Fourteen Tianjin vermicelli sausage

Produced in Tianjin, it is ring-shaped, black, red and bright, fragrant and delicious.

Ingredients: pork 100 kg (including 20 kg of fat meat and 80 kg of lean meat), soy sauce 10 kg, 200 g of nitrate, 3.3 kg of sesame oil, 6.3 kg of chopped green onion, 0.8 kg of Jiang Mo/kloc-0, 37 kg of starch (57 kg if rice flour is used) and flowers.

Treatment method:

1, first cut the fat into diced meat with a size of 2cm, then soak the lean meat in water, drain the blood and grind it. Then add the fat meat and lean meat together with soy sauce, refined salt, nitrate and nutmeg powder, stir for15min, then continue to pour pepper water and starch, and add sesame oil, chopped green onion and Jiang Mo after stirring. And then stir to obtain sausage stuffing.

2. Fill the sausage stuffing into the pig casing, tie both ends tightly, put it in 100 (sugar color 1 kg) boiled water for 40 minutes, and then take it out of the pot, which is the semi-finished product. Between enema and sausage cooking, the time should be fast to prevent starch precipitation.

3. The vermicelli is cooked and smoked. First put the sausage on the lead wire, the upper and lower layers, cover it tightly with a mat, and then cover it with a wooden cover. Put180g brown sugar into the bottom of the pot and smother it with smoke for10min. When the smoke subsides, boil the pot and pour it down the mountain floor, then add180g of brown sugar and stew for10min. The skin of vermicelli is purplish brown and brightly colored.

Fifteen, lean pork sausage

Produced in Guangzhou, also known as sanitary sausage. It is made of clean lean meat. Its characteristics are: slightly tough and sweet.

Ingredients: lean pork 100 kg, sugar 9.4 kg, refined salt 2.5 kg, 50% liquor10.8 kg, first-class soy sauce 5 kg, nitrate 150-200 g.

Processing method: clean lean pork, cut into small grains, mix well with ingredients, and pour into casing; Punch the hole with a fine needle to exhaust, tie it into a section with sleeping hemp rope every 20 cm, and tie the middle section with water grass (cut it off from the water grass after making it, that is, in pairs). Then, wash the appearance of the casing with warm water, that is, hang it in the sun. It takes about 4 days to bring it back at night and bake it in the fire cabinet with charcoal fire.

Sixteen, Harbin sausage

Harbin sausage, Russian transliteration is "Lidos", "Lidos" and Harbin sausage are the same concept. Many Harbin people call Harbin sausage "Lido sausage", while others like to use the abbreviation of "Harbin sausage". Ridos originated in Lithuania in Eastern Europe. 1898 after the construction of the middle east railway, a large number of foreigners entered Harbin and brought meat products to Harbin. Strict material selection, exquisite formula, fine processing and originality. First of all, the high-quality pure green pork or beef in this cold black soil of Heilongjiang is selected, and various seasonings such as black pepper and garlic are added, which are carefully produced by European traditional techniques such as pickling, stuffing mixing, enema, cooking and smoking.

Sausage is also called enema, because it is a technology introduced from abroad, so it is called western-style sausage. The raw materials for making western-style sausages are easily available, and the meat stuffing is mostly pig, beef, rabbit meat or other meat; Casings can be made of pig, cow and sheep intestines. Its manufacturing process is also relatively simple. As long as the ingredients are suitable, its finished product is spicy, tender and delicious. Compared with sausage, it is not greasy, chewy and exotic, and is very popular with consumers.

Formula 1: 90 kg of lean meat, 20 kg of lard 10 kg of starch, 3.3 kg of refined salt, 300 g of rice essence and 250 g of spiced powder; The length of pig small intestine for casing is about 300 meters.

Formula 2: 30 kg of lean meat, 20 kg of fat meat, 50 kg of beef, 300 g of starch 10 kg of garlic, 0/00 g of pepper/kloc-0, and bovine large intestine for casing.

Processing technology:

1, curing: curing raw meat so that salt can be evenly mixed into the body. According to the above ingredients, the amount of salt added is generally 3 ~ 5% of the meat weight. At the same time, edible nitrate (5% by weight of salt) was added. Lean meat is peeled and boned first, and then pickled separately from fat meat. After kneading, put it in the refrigerator (warehouse) at 3 ~ 4℃ for 2 ~ 3 days.

2. Stir: cut the marinated meat into diced meat, add ingredients, mince in a meat grinder, and then pour it into starch dissolved in clear water and stir evenly. At this time, diced fat or diced pork can also be added. Fully stir the meat stuffing, and add water while stirring, the amount of water added is 30-40% of the weight of the meat, depending on the viscosity of the meat stuffing.

3. Enema: Fill the sausage casing with meat stuffing with an enema machine. After the meat is filled, it is a section every 20 cm, and the section is fastened with a string.

4. Baking: the sausage is baked in the oven, the baking temperature is controlled at 65 ~ 80℃, and the baking time is 0.5 ~ 1 hour according to the thickness of the sausage. The baking standard is dry casing and red meat stuffing.

5. Boiling: According to the type of casing, boil the sausage in water at 80℃ 10 ~ 15 minutes. Fat sausage for 20-30 minutes and beef sausage for 0.5- 1.0 hour. The standard of cooking is that the intestines are hard and elastic.

Seventeen, sausage

Sausage, also known as enema, is one of the meat foods that people like to eat. It is characterized by adding more starch instead of soy sauce. Except pork, the main ingredients are generally mixed with beef. Harbin sausage is very popular and enjoys a high reputation abroad. The composition and preparation method are as follows:

1, raw materials and finishing: fresh pork and fresh lean beef with equal fatness are selected. Bones, tendons and tendons are removed from the selected lean meat, and then the fat lean meat is cut into pieces about 10 cm long, 5-6 cm wide and 2 cm thick.

2. Ingredients: (based on the feed meat of 60 kg lean pork, 40 kg fat pork and 100 kg beef): 20 kg starch, 0.6 kg garlic, 0.2 kg black pepper, 5 kg salt and12 saltpetre as feed meat.

3. Pickling and stuffing: mix salt, saltpeter and fat lean meat evenly, marinate at 3-4℃ for 2-3 days, mince the marinated lean meat with a sieve plate meat grinder with a diameter of 2-3 mm, and then chop the minced meat with a knife (the temperature of the stuffed meat should not exceed 65438 00℃). Cut the salted fat into 1 cubic centimeter fat blocks. Mix the meat with garlic and black pepper and stir well. First, the beef stuffing is fully mixed and stirred with appropriate amount of cold water for 5-6 minutes, then the ingredients and pork stuffing are dissolved with clear water, added into the meat stuffing with existing ingredients, and finally the diced fat meat is added and stirred for 2-3 minutes.

4. Enema and baking: wash the small intestine of cattle or pigs and make sausages according to the requirements of making sausages. Choose oak, basswood, birch and elm, and use less resin or as baking fuel. First, the firewood is placed horizontally in the furnace and ignited. When the temperature in the furnace reaches 60-70℃, the lower end of the enema in the furnace should be more than 60 cm away from the fire. Every 5- 10 minutes, the position of enema in the furnace should be changed up and down. The temperature in the furnace should always be kept at 65-85℃. Bake for 25-40 minutes, the casing is translucent and the skin is dry.

5. Boiling and smoking: when the water temperature is 85-90℃ and the temperature is kept between 78-84℃, the cooked enema is smoked in a smoking room at 35-40℃ for 12 hour to obtain the finished product.

Eighteen, Shenyang sausage production

1. raw materials and ingredients: second-class lean meat 45kg, second-class beef 40kg, fat pork15kg, eggs 12, starch 5kg, sugar 0kg, pepper 0kg, monosodium glutamate 0kg, garlic 0kg and saltpeter 0kg/kloc-0.

2. Ground meat and stuffing: Ground the sorted lean pork and beef into stuffing with a sieve plate grinder with a diameter of 3mm, and then chop it again. Cut the fat meat into diced meat with the size of 1.2cm, stir the ingredients evenly with cold water, and fully stir with the meat stuffing and diced fat meat. The total water addition is 16kg.

3. Backroasting: Pour the meat stuffing into the cleaned bovine rectum, and tie a button-piercing rod every 28 cm. The tightness of the pouring should be moderate to eliminate intestinal gas. After the stuffed sausage is pierced, it is sent to an oven at 150- 160℃ for baking, and can be taken out after the skin becomes dry and discolored.

4. Boiling and smoking: When the water is heated to 86-87℃, put it into an enema and cook for 40-50 minutes. After that, take out the enema, drain the water, put it in the smoking furnace of 100- 1 10℃, and smoke for about 60 minutes, and then take it out when the sausage surface turns jujube red.

XIX. Nanchang, Jinan

It is one of the famous products in Jinan City, Shandong Province. Originated from Dexingzhai butcher shop in Jinan, it has a history of 150 years. Because the ingredients are made by imitating some sausages in the south of China, it is called Nanchang.

Ingredients: pork (preferably front and back legs) 10 kg, pepper (used after frying) 40g, clove 25g, Amomum villosum15g, cassia seed15g, fennel15g, Shidishui 40g, soy sauce/kloc-0g.

Treatment method:

1. First, remove the tendons and skins from the pork, cut it into cubes, grind it into fine powder with ingredients such as pepper, Amomum villosum, cinnamon, star anise, clove and melon seeds, and mix well with soy sauce.

2. Punch the casing irregularly with a needle, pour the meat into the intestine, then tie it tightly with hemp rope every 23 cm, then hang it in a ventilated place to dry (not in hot weather, morning and evening, noon), and cook it after drying.

3. When cooking sausage, first pierce some small holes evenly on the sausage with a needle, and then put it into the pot. Start to boil with high fire, then turn to low fire and cook for another half an hour until the sausage is soft by hand.

4. Be sure to steam when eating.

Twenty, Rugao sausage production

Rugao sausage is made of pig sandwiches, lean meat from hind legs and some fat meat. Because of the uniform seasoning and fine technology, the sausage is bright in color and delicious in taste.

1. Selection and finishing: Fresh pork is 20% fat and 80% lean, or 25% fat and 75% lean, casing, with a diameter of 32-34 mm and a length of about 57 cm. Remove the fascia from the selected meat, and cut the fat meat and lean meat into diced meat respectively.

2. Ingredients: (calculated by 100 kg of meat): 2 kg of soy sauce, 4 kg of refined salt, 5 kg of sugar, 0.6 kg of 60-degree distiller's yeast, and appropriate amount of glucose.

3. Mixing materials: enema drying: put the diced lean meat into a container, then add the diced fat meat, then sprinkle the refined salt on the meat noodles, fully stir and let stand for 30 minutes, so that the salt is fully immersed in the diced meat, then add the ingredients such as sugar, soy sauce and seasoning, fully stir, rinse the casing with clear water, and enema by hand or machine. Pay attention to make the intestine uniform in thickness, firm in meat quality, and discharge the gas in the intestine. After pouring, tie it firmly with flower thread. Hang sausages on bamboo poles to dry. Sun-dried for 10- 12 days in winter and 7- 10 days in summer until the lean meat is dry and the skin is wrinkled, accounting for about 70% of the weight of raw materials.

4. Storage: It should be well ventilated and the temperature should be adjusted in time to prevent oil leakage and mildew. Features of finished products: neat strips, tenacity, uniformity, bright color, rich aroma and delicious taste.

Twenty-one, Rugao sausage making new formula

Each root is about 7 inches long, the net weight of raw materials is 9 Liang, and after drying, it is about 6 Liang. Its method is: cut the lean meat and fat meat of the pig's front interlayer and hind legs into small squares, put them in a wooden basin or a clay basin, and mix them with washing water and salt water. After mixing, let stand for 30 minutes. In this way, slowly immerse the washed and salted water into the meat, then add sugar, soy sauce and wine and mix well. After stirring, pour the meat into the casing, poke the air in the intestine with a needle, squeeze and wipe it with your hand, and tie both ends tightly with a flower thread. This way, the meat is squeezed tightly and the quality is good. Fill your intestines with meat and hang them on a clothes rack to dry. It usually takes about 5 sunny days (only two days in summer), and then it is taken down and hung in the warehouse. The warehouse must be ventilated to let the dried intestines recede the residual heat and slowly dry out. Hang it cold for a month and it will be over.

In the past, the ingredients of Rugao sausage were: fresh pork (70% lean meat and 30% fat meat), 70 liang of salt, 30 liang of sugar, 20 liang of soy sauce, 20 liang of Daqu liquor 10 and 0 liang of salt water 10. In order to maintain and carry forward the national tradition and make it more delicious, the local sausage factory improved the ingredients. Now every 100 Jin of meat is added with 20 liang of sugar, 2 liang of soy sauce 10, 6 liang of salt and 4 liang of wine. Sausages only taste better and have brighter colors.

Twenty-two, Zhengyanglou air-dried sausage production

The air-dried sausage in Zhengyanglou is delicious. It is not greasy after eating for a long time, but it is not hard. After cutting, the lean meat is reddish brown and the fat meat is milky white, with beautiful color and convenient storage and carrying. Therefore, the special cured products at home and abroad were measured.

1, material selection and finishing: choose to thaw pork above grade 2, lean meat 90%, 10% fat meat, the small intestine of each pig is 60 cm, and the diameter is 1.5 cm. Boning the selected meat, trimming fascia, separating fat meat from lean meat (soft meat is not needed for fat meat), and cutting into pieces of1-1.2cm2. Small pieces, it is best to cut the meat by hand.

2. Ingredients (calculated by raw meat 100 kg): high-quality colorless soy sauce 18 kg, Amomum villosum powder 0. 15 kg, pepper powder 0.2 kg, fresh ginger 1 kg, 0.2 kg for the whole surface.

3. Stuffing and stuffing: Mix the ingredients, pour in colorless soy sauce and stir well. Then stir the diced fat evenly until it is thick. Wash the casing, drain the water, pour the meat stuffing into the casing, knead it by hand until the thickness is uniform, and exhaust the air in the intestine with acupuncture holes.

4, air-dried fermentation: dry in the sun in spring, summer and autumn. After baking with a fire wall for 2 hours in winter, pour a pot inside and outside and bake for 2 hours until the skin is dry. Then hang it in a cool and ventilated place, air-dry it for 3-4 days, and then take it out and bundle it, each bundle is 12 sausages. Put the bundled sausages in a dry, cool and ventilated warehouse, ferment for 10 days and take them out. The total time of the above process should not exceed one month, which may easily lead to deterioration.

5. Boiling: After the water is boiled, put the fermented sausage in the pot and cook for 15 minutes, and take it out to get the finished product. Hang the finished product in a ventilated and dry place 10- 15 days.

Twenty-three, Liaoyuan Longshan sausage making method

Liaoyuan Longshan sausage enjoys a high reputation in the north and Beijing and Tianjin. Its production method is rigorous, and it takes the sheep casing as raw material with unique flavor.

1. Material selection and finishing: 80% lean meat, 20% fat meat and casing are selected from the tip and tenderloin of new pigs. Grind lean meat into meat stuffing with meat grinder, and cut fat meat into diced meat with the size of 1 cm.

2. Ingredients (calculated by 100 kg of meat): 10 kg of white sugar,10.5 kg of refined salt, appropriate amount of ginger juice, appropriate amount of cinnamon, clove and Amomum villosum (soaked in Longquan wine).

3. Pickling raw materials: firstly, marinate the stirred meat with white sugar, refined salt, monosodium glutamate and ginger juice, then add ingredients such as cinnamon soaked in wine for 7 days after stirring, stir it into a semi-porridge shape, then place it for enema for about 10 minute, and then process it into a semi-finished product with a diameter of 1.6cm.

4. Baking and drying: the filled sausage is sent to a charcoal curing barn for baking, and the temperature is controlled at 90℃. After 4 hours, the temperature will be reduced, and the temperature will be 10℃ every hour, and then it will be discharged when it is reduced to 50℃. After being taken out of the oven, the sausage was sent to a natural wind room for ventilation and drying for 5 days to make the sausage rotational moulding.

5. Boiling: Boil the shaped sausage with hot water at 90℃ for 12 minutes to get the finished product.

Features of the finished product: purple color, candle-like, full and not swollen, delicious and fragrant, not greasy after eating for a long time.

Twenty-four, Taiyuan Liuweizhai sausage ingredients and production

1, raw materials and finishing: choose fat and lean pork, 30% fat and 70% lean. Peel the meat, wash it with clear water and drain it. 1- 1.5 cm slice, first cut into thin slices, then cut into strips, and finally cut into square diced meat.

2. Ingredients: (based on feed meat 100 kg): refined salt10.9 kg, colorless soy sauce, sugar 2.5 kg each, white wine 0.6 kg, monosodium glutamate 0.2 kg, pepper powder 0.3 kg, Amomum villosum powder and dill seed 0.10.

3. Stir enema: put the diced meat into a container, sprinkle with ingredients, stir evenly until it is thick, then enema, wash the casing with water, and pour the diced meat into the intestine to make it uniform in thickness. Then tie it into a section of about 10 cm, and tie both ends with hemp rope.

4. Drying and boiling: hang the tied sausage on a pole, expose it to the sun for 5-6 hours, and then dry it in a cool and ventilated place for half a month. Sausages can be cooked when they give off special fragrance during the ripening process, and the cooking time is 15-20 minutes.

Twenty-five, popular sausage

Fat meat 30 kg lean meat 70 kg sugar 4 kg salt 2.6 kg liquor 2 kg nitrate 0.05 kg.

Twenty-six, meat jujube

Jujube is a small intestine made of casing. Because it looks like jujube, it is called jujube.

Raw material formula: pork 100 kg refined salt 2.5 ~ 3 kg white sugar 8 ~ 10 kg white wine 2.5 ~ 3 kg monosodium glutamate 0.3 kg.

Production method:

1. Material selection and surface treatment; Choose fresh and pure lean meat and arrange the lean meat according to the requirements of sausage stuffing. Then cut the lean meat into strips weighing about 250g, and mince them in a meat grinder with 5mm holes.

2. Stuffing and stuffing: put the ingredients into a container and mix them together, then put the minced meat into it and stir well until the meat becomes sticky. Stir the minced meat and pour it into the washed casing. Ligate with a rope into a jujube shape about 3 ~ cm in size, which should be tight and seamless, and there is no air storage in the intestine.

3. Air-drying and cooking: hang the meat jujube string in a dry and ventilated place to air-dry. The monsoon in spring and autumn is dry for about 15 days, and the suitable air drying degree is elastic finger pressure and wrinkled casing. Air-dried dates should be washed with warm water, and then boiled in a pot for about 15 minutes at a water temperature of 86 ~ 90℃.

Product features: red color, like red dates, sweet and salty, mellow fragrance, neat specifications and beautiful appearance.

Twenty-seven, homemade pine nut sausage

Pork 10 kg is cut into thin strips, pine nuts are cooked in the microwave oven and added to the meat. In addition, salt 100g, white sugar 200g, high-altitude distiller's yeast above 55 degrees and ginger juice 100g are prepared. Mix the above materials evenly, marinate for one hour and pour in. If you have dry red wine, you can also put some. Like spicy food, put some Chili powder.

Twenty-eight, homemade original sausage

Ingredients: 5000g of pork, 0/00g of salt150-200g of sugar150-200g, and 200g of high-alcohol liquor above 55 degrees (added twice). Take it out when making onion slices and add it when enema with ginger juice.

Practice: the raw materials are vigorously stirred and beaten, and the essence is added to the meat and marinated overnight. Fill it out and put it in a cool place to dry for a day before eating. It is best to eat it after one week.

Spiced sausage: 50 grams of soy sauce and 50 grams of spiced powder can be added on the basis of the original formula.

Spicy sausage:100g of high-quality Chili powder or 300g of Chili sauce (according to personal taste) can be added to the spiced formula.

Smoked sausage: put a piece of tin foil larger than the bottom of the pot, put a spoonful of sugar on it, preferably put some orange peel or grapefruit peel, cut into shreds, put the air-dried and steamed sausage on it with an iron grate, cover the pot, and smoke it slowly with minimum fire, about 15 minutes.

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