Different sausages and specialties? What are the characteristics?

Basic methods and flavor characteristics of sausages in different places

Method for make Cantonese sausage

Ingredients: 3500g of lean meat, 50g of fat1500g, 0g of refined salt100g, 250g of white sugar, 250g of soy sauce, 50g of Shanxi Fenjiu150g, 2g of nitrate and 750g of clean water.

Production method:

Pickling: There are two steps to make this sausage. First, the fat meat is soaked in boiling water, mixed with a small amount of Shanxi Fenjiu, and buried in white sugar (this method is named as ice because the fat meat is transparent after pickling, so this method can make the fat meat neither fat nor greasy). Marinate 1 day or so, and cut into meat particles slightly larger than soybeans with a knife. Step 2: Cut lean meat (preferably peeled pork elbow) into pieces about the size of soybeans, add refined salt, white sugar, soy sauce, Shanxi Fenjiu and nitrate, mix well and marinate for at least 8 hours.

Wind-dried wax: after the above two kinds of meat particles are pickled separately (if the bacon is tasty, the lean meat can be whipped first), put them into the same steel basin, add clean water, press the meat into the soft casing with the help of a funnel, then tie the casings at both ends to 90% full, then insert them tightly on the sausage with a needle rake to facilitate the air discharge, and then tie them with hemp rope every 30 cm.

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).

Production method: 1. Finishing raw materials: cut lean pork and fat pork into small pieces.

2. Stuffing: mix salt and brine, first mix into ground meat, then add other auxiliary materials (red pepper powder, pepper, dried tangerine peel, star anise, cinnamon and cardamom), soak for 6-8 hours, and then can be filled after the ingredients taste.

3. Air drying: air drying for about 10 days after filling. When the skin is slightly oily, it can be moved indoors and hung to dry. After 25 days, the finished product was obtained. If it is dried, the drying time can be reduced.

How to eat: Because of its pungent taste, this product should be boiled alone or steamed with slow fire, cooled, sliced and put on a plate.

Storage method: short-term storage suspension. If the sausage is stored for a long time, it can be put in a deep vat (it is best to put a bamboo rack or a clean basket head under it). For each layer of sausage, spray wine with a sprayer until it is packaged and sealed, and put it in a cool and ventilated warehouse. It can be preserved for 4 ~ 6 months, with the same flavor and full spicy taste.

Product features: uniform thickness, slightly frosted appearance, purple-red ribbon yellow, hard to feel.

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.

Third, 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. Bone removal, lymph removal, membrane removal and blood vessel removal of lean meat are cut into small pieces of 0.4-0.6 kg raw locusts; 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. Pickling and mixing: add refined salt and nitric acid to the lean meat for pickling 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, mash it in a stuffing mixer, 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.

Fourth, 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.

Processing method: 1. Cut the selected pork into cubes of 1 cm according to lean meat and fat, and then wash them 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 are 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).

Five, 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.

Six, Cantonese 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:

1. Selection and treatment: select first-class fresh frozen pork leg, 70% lean meat, 30% fat meat, 2-2.4 kg dry casing with a diameter of 28-30 mm, edible pigment and hemp rope, remove the fascia of the meat, separate the fat meat from the lean meat, and cut the lean meat into10-1.

2. Ingredients (calculated by raw meat 100 kg): 2-3 kg of first-class light-colored soy sauce, 2.8-3 kg of refined salt, 9- 10 kg of white sugar, 3-4 kg of powdered wine with a degree of over 50, 25 g of sodium nitrate (soil nitrate) and clear water15.

3. Stir enema: Add ingredients and clear water into the prepared meat in proportion, stir well and pour in. Before filling, wash the casing, fill a casing, cut it into 7 inches (the length of each pair of sausages), tie it with water grass rope, and then tie the middle of two water grass knots with hemp rope (after cutting the water grass, the sausages will be paired). Then use acupuncture to expel intestinal gas and excess water. Rinse the greasy and residual liquid on the body surface with clear water to keep the intestines clean.

4. Cool drying and baking: After the sausage is stuffed, it is hung with bamboo poles and placed on the drying shed. After being exposed to the sun for 3 hours, it is baked at 50-52℃ for 24 hours. If the casing is too thick, the baking time can be appropriately extended.

Seven, 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 white sugar 5 kg Shaoxing wine 10 kg sesame oil 4 kg spiced noodles (prepared from white melon seeds, (river crab), dried tangerine peel, cinnamon, kaempferia kaempferia, clove, Amomum villosum, pepper and aniseed).

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 them vigorously and evenly, make meat stuffing, and marinate 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.

Eight, 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.

Processing method: 1. First, cut the fat into 2 cm diced meat, 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.

Nine, 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 tastes like garlic, and there are a lot of diced fat in it. It is the best match between wine and beer. It tastes great! You can put it in the big bar. It is delicious. The appearance of sausage is purplish red. After several hours of smoking, there was no floating ash on the surface. Wipe with a white paper towel, the paper towel will not get any color. So sausages can be eaten directly, and the skin can be eaten together when eating. This is the real sausage flavor-that is, eating a little Shan Ye cola flavor!

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.

Sausage formula

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 the raw meat to make the salt 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.

Ten, 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 a smoking furnace at 100- 1 10℃, and smoke for about 60 minutes, and then take it out when the sausage surface turns jujube red.

Features of the finished product: fresh and tender intestines, shiny cut surface, bright and clear color and delicious taste.

Xi。 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.

Processing method: 1. First, remove the tendons and skin from the pork, cut it into 2 squares, grind it into fine powder with pepper, Amomum villosum, cinnamon, star anise, clove and stone 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.

Twelve, 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.

Thirteen, 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.

Fourteen, Liaoyuan Longshan sausage production 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 waist 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. Marinating raw materials: marinate the stirred meat with white sugar, refined salt, monosodium glutamate and ginger juice, and after stirring,