香肠的制作（Sausage making）.docVIP

香肠的制作（Sausage making） Making method High quality sausage red colour with white flower clip, taste salty and sweet with the taste is very fragrant. Formula 1: Lean pork 90 kg, 5 kg of white sugar, 10 kilograms of fat pork, 3 kg salt, monosodium glutamate 200 grams, 750 grams of white wine, fresh ginger (or garlic) 150 grams. Two, the method of making L and Dice: Lean first along the silk into slices, then cut into strips, then cut into small cubes 0.5 cm. 2, drifting: Lean Ding 1% concentration of brine, mixing, make blood accelerate dissolution, reduce product oxidation and deep color change. After 2 hours remove the contaminated brine, then soak in salt water for 6-8 hours. Rinse and drain. Fat small wash with boiling water immediately after dry wash with cold water. 3, pickling: wash the fat, lean meat, diced mixed, and then add the proportion of seasoning mix, pickled about 8 hours. Turn it up every 2 hours to make the seasoning even. Keep the temperature high, prevent the sun from spreading, prevent flies and dust from being polluted . 4. skin intestines: salt, dried casings, soak with warm water for 15 minutes or so, after softening, rinse inside and outside again, and use water to soak, spare, bubble hair, water temperature can not be too high, so as not to affect the casing strength. The casing from one end set in the funnel mouth (or skin, intestinal machine nozzle) set to the end, all the air is discharged, ligation is good, and then poured into the diced meat filling, side edge from the mouth on the release of pork casings, to fill the whole casing after tied port, finally by 15 centimeters in length wing knot into sections. 5., drying: irrigation, good sausage, hanging in the ventilation place, so that it dry about half a month, with fingers pinch test, with no obvious deformation for degrees. Not exposure, otherwise fat to thin oil taste, color deepened. 6. storage: keep clean, not contaminated with dust, cover with a food bag, do not take the bag upside