/kloc-what is the ingredient of 0/0 Jin sausage?

Sausage made of 10 Jin of meat: 2 packets of casing, 500 grams of soft sugar, 250 grams of white wine, 225 grams of refined salt 175, 225 grams of soy sauce, 50 grams of spiced powder and 50 grams of monosodium glutamate.

Main ingredients:

Pork (fat and thin) 10 kg.

Accessories:

2 packets of casing, 500g of soft sugar, 250g of white wine, 0/75g of refined salt/kloc-,225g of soy sauce (Grade I), 50g of spiced powder and 50g of monosodium glutamate.

Weenie practice:

1, the pork for sausage should not be too thin. Sausage made of lean meat doesn't bite and tastes bad. At least the ratio of fat meat to lean meat is 3: 7, and the more fragrant pork can be 4: 6. It is more appropriate to choose hind leg meat and pork belly.

2, pork must be peeled, and then soaked in water 1 hour or more, after soaking in bleeding water, the sausage has no odor. Hang for half an hour and completely control the moisture.

3. After the casings are soaked, put them on the equipment for filling sausages. I use a small hand crank, which is quite convenient.

4, prepare ingredients: salt is the most important, ten kilograms of meat is about 100 grams, at most 130 grams, otherwise it is too salty and not fragrant; At least 80 grams, otherwise it may be moldy.

Sugar needs 2 Liang, Chili noodles need 15g, and spiced powder needs 15g. If it's not too much trouble, Chili noodles can be fried, and spiced powder can be fried with angelica dahurica, cardamom, fragrant leaves, fennel, cinnamon and dried tangerine peel to make it more fragrant.

Ginger needs 50 grams, which can remove fishy smell and enhance fragrance. Garlic is added according to personal taste. You can put more garlic if you like, but you don't need garlic if you don't like it. MSG or chicken essence can't be less, it needs 40 grams.

5. Cut the pork into plots suitable for processing, and all the spices and seasonings prepared in front are broken in the cooking machine to make the seasoning more uniform.

6. Add all seasonings to the meat stuffing. You can add a little soy sauce to color, bring disposable gloves, and master it completely.

7. Add about 3 ounces of high-alcohol liquor, grab it completely in the same way and marinate for 20 minutes.

8. Put the meat stuffing into the enema machine. Squeeze out the sausage according to the operation manual. Pay attention to the cooperation of several people to avoid uneven sausage stuffing and inconsistent thickness.

9. The filled sausage is tied tightly with cotton thread at regular intervals, and the sausage is ready.