腊肠做法（Sausage practice）.docVIP

腊肠做法（Sausage practice） Guangdong sausage Basic material: pig lean meat 70 kilograms, fat 30 kilograms, refined salt 2.5 ~ 3 kilograms, white sugar 6~8 kilograms, white wine 2 to 3.5 kilograms, white soy sauce 2.5 kilograms, sodium nitrate 50 grams, monosodium glutamate 0.25 kilograms Making method: 1. raw materials, meat and accessories: choose healthy, fresh lean meat as raw material. We must remove the tendons and other connective tissues and broken cartilage, with ham and rump for the best. Flesh should be elastic, bright red color. Fresh meat because of strong adhesion, can improve the water retention capacity of products. Casing requires no peculiar smell, strong pulling force, a certain length, diameter of 16~18 mm. Casing quality has a greater influence on sausage appearance, and sheep intestines are usually used. Salt salt with a purity of more than 95%, without impurities, moisture below 2%, sucrose water and gray water use with less refined sugar. Soy sauce is the main condiment for sausage processing (not added in sausage). It has more influence on sausage flavor, so it is better to choose white soy sauce or high quality special soy sauce. Liquor is an important ingredient to make dry sausage with mellow taste, requires the use of high-quality liquor. 2. meat: lean Tiqu connective tissue and bone fragments, cutting the growth of 10 to 12 cm wide and 2.5 cm ~ 3 strips, washed with water bubble, after bloody discharge drain. Then the meat grinder into 8 ~ 10 mm of minced meat. The best fat backfat, 1 cm square cut, with 35 warm water cleaning, to remove oil and impurities, remove and drain after adding salt. 3. stuffing: mixed fat and small quantity of meat at the end and drain into the mixer, according to the preparation of a good variety of spices evenly sprinkle the surface of meat, such as solid ingredients can be a little bit of melt and then add, in order to avoid uneven mixing. At the same time add a certain amount of water, to speed up osmosis and m