What process is used to make the tender and smooth Yingbin Old Ham Sausage?

First of all, fresh pork is removed from the sinews, twisted into meat, refined with traditional techniques, added salt, starch, cooking wine, spices, stirred into a filling, and then poured into the casing, the filled ham and sausage is put into the modern baking, steaming, and smoking in one oven, from raw to cooked in one time, to be to be more flavorful, no hot pot base if the ordinary oil is also available). Add the ham to the pan and use chopsticks to evenly coat the ham with oil, turning it over from time to time. When the ham is browned, sprinkle a little salt to taste and remove from the pan, then sprinkle a little cumin on the plate.

Square-legged ham is brightly colored, contains fat, less connective tissue, dense combination between the meat, basically no holes and cracks, has a very good cured flavor, less salt, tender taste. Square leg is one of the favorite foods of people in Europe and America. (Introduced into China has meat aroma), the eggs fried on both sides (not completely cooked, half liquid half solid more crisp tender) the fried eggs and ham arranged on the bread, according to personal taste coated with ketchup, you can also add lettuce tomato slices bacon meat and other ingredients.

Inject the brine with a brine injector, the amount of brine injected is 20%, according to the ratio of 8 kg of salt, 1.8 kg of sugar and 100 kg of water to prepare the brine, add the right amount of seasoning if necessary. The prepared brine is kept at 5 degrees. Salt plays the role of dehydration, osmosis and inhibition of bacterial growth and reproduction. Nitrates or nitrites have the role of coloring and inhibit the role of Clostridium botulinum, they generate nitric oxide through reduction, and then combined with myoglobin to form nitric oxide myoglobin, after heating in the recipe for sausage to reduce the amount of salt in moderation, increase the amount of soy sauce sausage production in moderation with the addition of sugar.

Homemade ham and sausage should be dried after steaming, and then stored in the refrigerator for cold storage, the general shelf life of 180 days. Do it yourself sausage should be hung in a better ventilated place to dry up. When air bubbles are found, use a pinprick to deflate them. This is a good practice for summer, quenching thirst and greasiness. You can put eggs, meat froth to cook together, start a pot of oil, under the meat froth, sausage, salt, fry and mix a few times, and then a large bowl of water,