Materials: 3500 grams of lean meat, 1500 grams of fat, 100 grams of salt, 250 grams of sugar, 250 grams of soy sauce, 150 grams of Shanxi Fen wine, 2 grams of nitro, 750 grams of water. Production methods: curing: the production of this sausage, we have to score two steps, the first is the fat meat into the boiling water in the immersion, mixed with a small amount of Shanxi Fen Wine, buried in sugar (this method is called "ice meat", the reason is that the fat meat cured through the boiled transparent, such as ice cubes and the name, and so the system, you can make the fat meat is not fat and not greasy), curing about 1 day, then cut into pieces with a knife, and then cut into pieces. days later, cut into slightly larger than soybean grains of meat with a knife; the second step is the lean meat (preferably skinless pork elbow) cut into soybean-sized grains of meat, seasoned salt, sugar, soy sauce, Shanxi Fen wine and nitrate and mix well, marinate for about at least 8 hours. Wind wax: to be the above two kinds of meat grains were cured through (such as to make bacon crisp, can be the first lean meat tart some), into the same steel basin, add water, borrow the help of the funnel will be pressed into the meat water softened intestinal coating, to the degree of ninety full, and then the ends of the intestinal coating knots, rake with a needle in the meat intestines in the dense insertion, in order to facilitate the evacuation of gas, and then divided into a section of twine every 30 centimeters to tie up the middle part of the tie on the watercress, hanging through the bamboo pole. Bamboo poles, first slightly roasted with charcoal, and then put into a ventilated place to dry for about 7 days, to the degree that the meat sausage body hard. Note: Dongguan, Guangdong "sausage" the same preparation, the difference between the length of the casing and segmentation, there is "Dongguan sausage, and thick and short" said. Sichuan preserved sausage production process: raw materials: pork (rear buttock skin), pig intestine. Salt, monosodium glutamate, pepper, pepper, chili pepper, white wine, sugar. Production process: 1: the skinned pork with warm water to wash, the meat surface of the water Li dry, the fat and lean meat separate, respectively, changed into 1CM meat dices, were loaded into different ceramic irrigation. 2: in accordance with personal taste were put into the salt, monosodium glutamate, peppercorns, pepper, pepper, chili powder, white wine, sugar and other ingredients. White wine, sugar and other ingredients, mix well, cover and marinate for 8 - 10 hours. As lean meat is easy to taste, fat meat greasy, often fat meat first marinated 1 - 2 hours. 3: in the process of marinating, we can do sausage. The small intestine with warm water with a small amount of salt or alkali cleaning, but salt and alkali should not be put too much, that will make the small intestine become brittle, in our scraping the intestine is easy to destroy. After cleaning the small intestine into a flat hard place, with a stainless steel ruler or table knife with uniform force to scrape the small intestine from top to bottom, until hanging to as if to transparent, in the beginning of the water inside and outside rinse, rinse clean hedge water, so that the sausage is ready. 4: will be cured fat and lean meat mixed and stirred evenly, with one end of the sausage jacket over the funnel, the stirring of the meat into the sausage jacket, filled with the whole after the first use of a thin rope will be the sausage jacket. After filling the whole one, first use a thin rope to tie the bottom end of the casing tightly, and then knead the body of the intestine with your hands, so that the canned body of the intestine is uniform in thickness. Remember not to fill too full, so that in the future drying process will be violent, and not too loose or leave air, so that when the sausage molding time is too ugly ah, not good. Will be filled with good intestines did not interval 10 - 20CM with a thin rope tied into a small section, the bottom of each small section with a needle to tie a small hole, the excess water and air to stay out, and then take out in the sunny place in the sun for 3 - 4 days, in the hanging to a ventilated high place. Generally it is dried under the eaves. Generally need about 15 days, so the sausage is made successfully! Sausage production method main raw materials pig bladder lean meat, sugar, salt, salt, five-spice powder, monosodium glutamate and so on. Equipment and utensils Cylinder. Production method Select fresh pig bladder, pick out the attached tendons, blood vessels, fat and so on. Use 1 kilogram of salt for every 10 kilograms of belly, and rub the salt in two times. The first time with 70% of the salt evenly coated inside and outside the belly, and then put in the tank with a tightly sealed lid storage, 8 to 10 days later, with the remaining salt for the second rubbing salt, and then into the tank storage. After 3 months of curing, removed from the salt, and then a small amount of dry salt rubbing curing, loaded into the baguette to dry and hang, standby. Fragrant belly meat filling ingredients: take 35 kg of lean pork, 15 kg of fat, sugar 2.5 kg, soy sauce 0.5 kg, 2 kg of refined salt, wine 1.5 pounds, 200 grams of five-spice powder, 200 grams of monosodium glutamate, sodium nitrate 10 grams. Lean meat cut into long thin strips, fat meat cut into small diced meat, and then sugar, wine, salt, sodium nitrate and other seasonings sprinkled into the meat and mix well, let stand for about 30 minutes, to be fully mixed with a variety of ingredients, will be loaded into the belly of the meat mixture, generally each belly can be loaded with 200 to 250 grams of meat mixture, loaded with a good hand pinch the belly mouth, knead the belly, and then use a bamboo stick to prick the belly, about 10 eyes or so, the purpose of the belly of the air out, and then skewed kneading! A few times, so that the meat and belly adhesion, with a rope tied tightly belly, hanging in a well-ventilated sunny place to dry, at a temperature of 16 ℃ below the sun for 2 to 3 days can be. Cut off the long head with scissors, into a ventilated, dry warehouse hanging fermentation, about 40 days for the finished product. Then brush off the fermented mold outside the belly, and smear the sesame oil evenly on the outside of the belly. When you eat, wash with water, put the pot to heat and boil for 1 hour, after cooling, can be eaten. The finished product is compact, red and white, and has a sweet flavor when eating. Technological process: Selection of tripe → rubbing salt → salt curing → drying hanging → filling → crooked kneading → tying the mouth → drying → storage fermentation → smeared with oil → finished product. Garlic sausage practice materials: Taiwan meat sausage (Shuanghui, Yuk Tsing two brands of good taste) 4, cheese slices 1 slice, purple garlic 1 head. 500 grams of frying oil (consumed about 50 grams), frying powder moderate, a little pepper. Directions: Cut the sausage in half into 2 semi-circular cross-section of the long strip, cheese slices cut into 4 slices. Pound the garlic into a paste. Mix frying powder according to instructions, add garlic paste and mix well. Insert the cheese slices into the sausage and secure with toothpicks. Frying pan with oil to 7% heat, meat sausage coated with garlic paste, deep-fried until the surface of the golden brown can be removed, evenly sprinkled with pepper can be. Sausage practice raw materials: pork 10 pounds, the ratio of lean meat to fat meat is 9:1, because lean meat air-dried contraction than fat meat, so a little bit of fat meat is enough. Fine salt: 110 grams, white wine: 350 ml, sugar: 300 grams, fresh ginger: 100 grams, orange peel powder (orange peel powder): 25 grams, monosodium glutamate (MSG): 50 grams, chili powder: 25 grams (general spiciness, like to eat spicy discretionary, however, do not add too much), pepper powder (never pepper): 25 grams (the same, the general degree of numbness, good for this taste can also be added discretionary). Practice: lean meat cut broad bean grain size block, fat meat cut peanut size block, this is because the total amount of fat is relatively small, and air-dried volume will not shrink a lot, it is best to ensure that each section of the intestine has a certain amount of fat, so that the sausage made is not too material, cut meat is a very tiring job. After cutting, put in a large pot, and then put the above ingredients in a large bowl, first in the bowl of meat stirred evenly and then poured into the pot of meat, the purpose of doing so is because the powdered seasoning is more, if you put directly into the meat is easy to knot the small pieces, so that the flavor is not consistent. After putting the seasoning, it is better to stir for a while. The next step is to infuse, you can use a funnel, with mineral water bottles is also possible, found a bottle, cut off half, upside down is a very good substitute for funnels (and better than funnels), will be washed sausage little by little all set in the mouth of the bottle, with chopsticks to put the meat into, find a cup slightly thinner than the diameter of the mineral water bottle, take a food bag will be a good set of cups, the bottom of the bottle with the bottom of the pressure into the mineral water bottle funnel, and the meat will be put in. Mineral water bottle funnel, so like a syringe, the meat is easily poured into the sausage, it is best to work with two people, a pressure, another hand will be in the sausage meat squeeze, compaction, to the appropriate length, with cotton thread to tie a knot on the line. Do a good sausage on the needle in the air in the place of the appropriate holes to drain the air. Do a good job of sausage hanging in a cool ventilated place, a week can eat, steamed and boiled can be, if you want to be more hard some more cool two days, if there are older people in the family do not put the sausage wind and rain too much, stored in the refrigerator freezer can be. There are also some precautions: 1, ? Fresh ginger peeled and minced is fine, if rubbed into the end, there will be a very long ginger fibers appear, if you use dry ginger powder, you have to reduce the amount. 2, ? Stale peel powder: just use dried orange peel and grind it finely.3.? Chili powder: If you want to eat especially spicy, on the basis of chili powder and then add some dried chili pepper wire, first use boiling water to fully soak the chili pepper wire, control the net water and then add it, so that the finished product will be especially spicy! Canton flavor sausage materials: five pounds of meat, a pound of pork sausage (sausage is loaded with minced meat) method: first of all, the three sevens (three fat, seven lean) of pork stolen into pieces of very small pieces of meat, add condiments mixed evenly, put three hours. Use a funnel to put the meat (plus half a bowl of cold water) into the rinsed pork sausage. Tie in small sections. Then put it into warm boiling water at about 60 degrees for half a minute and fish it out. Tie the sausage in multiple places with a small needle to let the gas out and also to make it easier to cool. Since this is the first time to make wide-flavored sausage at home, I asked my neighbor for advice. Neighbors gave the recipe for condiments: three sevens (three parts fat, seven parts lean) of pork five pounds; salt one and a half; sugar four two eight money; soy sauce two two; rice wine or Fen wine one and a half. Sichuan sausage ingredients: fresh pork, iodized salt, pepper, paprika, chili powder, etc. (simple ingredients, specific ratio, never contain preservatives) Storage method: stored in a dry and cool place at room temperature below 20 degrees, can be placed in a ventilated place, the refrigerator is better. First, the production method of sausage main raw materials: pork (fat and lean ratio of: 3 to 7) for the farm self-feeding lean pork hindquarters (earth pork, never feed feed, hormone-based food pig pig). Accessories for chili pepper, pepper, high-quality white wine, sugar, salt, sausage and so on. Pork slices, according to a certain proportion of auxiliary ingredients such as stirring, code flavor marinade for 2-3 hours, cleaned sausage spare, into the cured meat, loaded with meat to be loaded with full and compact, loaded every 20 centimeters or so and then bolted with a string, and finally with a bamboo skewer in the outside of the sausage at equal distances from the piercing, to drain the intestines of the air. Leave the sausages to dry in a ventilated place for 2-3 days to remove excess water. Time is about a day. Second, edible methods can also be added according to the eating habits of condiments steamed, fried, baked can be. Original flavor: the sausage with rice water soak a little cleaned after steaming or boiled, to be cooled diagonally cut into slices, do not have to put any condiments, the real original flavor full of mouth overflowing aroma. After you taste it, you will still want to buy it, and it will become a delicious food for you to entertain your friends and relatives and share with others! This slow-smoked preserved meat product has the most authentic flavor and is considered authentic Tujia preserved meat.
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2010-07-19 22:45 Moon reads Tianzhao blood eyes | Level 2
Raw materials: pork 10 pounds (preferably with the hind legs or the front, rear buttock tip, fat and lean ratio is generally 3:7 or 9:1), a pair of intestines; seasoning: salt, 120g, pepper 10g. 120g, pepper 10g, sugar 70g, pepper 10g, chili powder 15g, beef powder 10g (can be replaced with chicken essence), five spice powder 10g, high white wine 50g, soy sauce 50g, red wine 50g, ginger mushrooms (thumb size of the three), garlic mushrooms (a head of garlic), pine nuts 100g (can be increased or decreased) sausage practice: meat stalls bought sausage is generally not dealt with, the need to Process it yourself. Pig intestines include 12 finger intestines, medium intestines and cecum, which have no obvious difference and boundary, and the organization is the same. The procedure of professional processing of casing generally includes: cleaning, scraping, washing, filling, calibrating, salting, wrapping, and loading. Own home processing is not so complicated, as long as the processing is clean. 1, the original pig intestines generally have more than 14m, to pick fresh, more uniform color, translucent, no black spots, about the same size of the small intestine. 2, cleaned, torn away from the exterior of the film, and then placed in the water to soak for 18-24 hours in order to make its tissues fluffy and soft, so that good scraping intestines; 3, soaked intestines set in the Faucet rinse a few times to remove some of the dirt, and then turned over, scraping intestines. Scrape the intestine can use the back of the knife, bamboo, iron, etc.. Hanging can not be too hard (so as not to scrape the enteric coating), the requirement to scrape the mucous membrane, plasma membrane and muscle layer, leaving only milky-white, translucent, elastic mucous membrane layer (i.e., enteric coating). 4, scrape the good enteric coating turned over to the irrigation, check whether there is a breakage, such as found to be cut in the breakage; 5, clean again, require more than a few times to wash, shaking diligently. Professional processing sausage is not allowed to use edible alkali and other things, the reason I'm not sure. 6, again irrigation, check whether there is a break. 7, so the sausage can be filled with meat. If you want to save it, drain the water with salt and grab it, pickle it until the water is almost out, put it in the refrigerator and freeze it, and use it when it is frozen. The production of sausage: I. irrigation 1, the pork washed, dried, boned, skinned, removed tendons, etc., washed and cut into small cubes, with the exception of white wine, soy sauce, red wine seasoning mix, put into the freezer to marinate for a day, add white wine, soy sauce, red wine mix; 2, to prepare a funnel with a long mouth (if not available, you can cut off the main body part of the bottle to use). Tie one end of the casing in a knot, put the other end over the wide-mouth funnel and fill the cured meat into the casing. It should be packed tightly and evenly, and squeezed tightly by hand, not too loose or too full. If it is too loose, then there is more air, easy to rot, if too full is easy to rupture the casing. 3, 15cm or so with a thin line tie a section, to be filled with meat while tying the joints. 4, ligature after the wet intestines, with a fine needle every 1 to 2 cm to prick a small hole, in order to discharge the air inside the intestine, and so that the water inside the intestine is easy to evaporate; Second, cleaning will be placed in warm water rinsing of the wet intestines once, to remove the surface of the dirt, and then hung on the bamboo pole for air drying or bamboo poles for air-drying or baking. Third, drying (smoking) 1, air-drying: hanging in a cool ventilated place to dry hard. 2, smoking: first air-drying for three days, and then smoked. [Food China] to provide several sausage recipes, you can increase or decrease the amount according to their own tastes: 1, Jiangxi sausage 32 kg of fat meat 68 kg of lean meat 4 kg of sugar 4 kg of table salt 3.5 kg of white wine 2 kg of monosodium glutamate 0.3 kg 2, Canton sausage 30 kg of fat meat 70 kg of lean meat 7.6 kg of sugar 2.2 kg of table salt 2.2 kg of white wine 2.5 kg of white soy sauce 5 kg of sodium nitrate 0.05 kg 3, Volkswagen sausage: 30 kg of fat meat, 70 kg of lean meat, 4 kg of sugar, 2.6 kg of salt, 2 kg of white wine, 2 kg of nitrate, 0.05 kg. 4. Nanjing sausage: 30 kg of fat meat, 70 kg of lean meat, 4 kg of sugar, 5 kg of salt, 0.5 kg of white wine, 0.5 kg of monosodium glutamate, 0.1 kg of five-spice powder. 5. Beijing sausage: 25 kg of fat meat, 75 kg of lean meat, 1.5 kg of sugar, 2.5 kg of salt, 0.5 kg of wine, 1.5 kg of soy sauce. 6. Soy sauce 1.5 kg Nitrate 0.05 kg Ginger powder 0.3 kg White pepper 0.2 kg 6. Wuhan sausage Fertilizer 30 kg Lean meat 70 kg Sugar 4 kg Salt 3 kg White wine 2.5 kg Monosodium glutamate 0.3 kg Sodium nitrate 0.05 kg 7. Nanjing spicy sausage Fertilizer 30 kg Lean meat 70 kg Sugar 6 kg Salt 3 kg White wine 3 kg Nitrate 0.05 kg White pepper 0.2 kg White pepper 0.2 kg chili powder 2 kg
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Report | 2010-07-19 22:56 Suraksha | Level 5
Guangdong preserved sausage production method Ingredients: 3500 grams of lean meat, 1500 grams of fat, 100 grams of refined salt, 250 grams of sugar, 250 grams of soya sauce, 150 grams of Shanxi Fen Wine, 2 grams of nitrate, water 750 grams of water. Production methods: Curing: the production of this sausage, we have to score two steps, the first is the fat meat into the boiling water in the immersion, mixed with a small amount of Shanxi Fen Wine, buried in sugar (this method is called "ice meat", the reason is that the fat meat cured through the cooked transparent, such as ice cubes and the name, and so the system, so that the fat is not fat and not fatigue), marinated about 1 days later, cut into slightly larger than soybean grains of meat with a knife; the second step is the lean meat (preferably skinless pork elbow) cut into soybean-sized grains of meat, seasoned salt, sugar, soy sauce, Shanxi Fen wine and nitrate and mix well, marinate for about at least 8 hours. Wind wax: to be the above two kinds of meat grains were cured through (such as to make bacon crisp, can be the first lean meat tart some), into the same steel basin, add water, borrow the help of the funnel will be pressed into the meat water softened intestinal coating, to the degree of ninety full, and then the ends of the intestinal coating knots, rake with a needle in the meat intestines in the dense insertion, in order to facilitate the evacuation of gas, and then divided into a section of twine every 30 centimeters to tie up the middle part of the tie on the watercress, hanging through the bamboo pole. Bamboo poles, first slightly roasted with charcoal, and then put into a ventilated place to dry for about 7 days, to the degree that the meat sausage body hard. Note: Dongguan, Guangdong "sausage" the same preparation, the difference between the length of the casing and segmentation, there is "Dongguan sausage, thick and short" said.