CN104187833A

CN104187833A - Production process for homemade sausage

Info

Publication number: CN104187833A
Application number: CN201410511427.8A
Authority: CN
Inventors: 杜翔宇
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-09-29
Filing date: 2014-09-29
Publication date: 2014-12-10

Abstract

The invention relates to the pork deep processing technology, particularly to a processing technology of processing pork into sausages that are crispy and delicious. and are rich in nutrition. The homemade sausages comprise the following raw materials by weight: 10 jin pork, casings for sausages, 120 g salt, 10g seed powders of Chinese prickly ash, 70 g sugar, 10 g pepper powders, 15 g chili powders, 10 g beef powders or essence of chicken, 10 g five spice powders, 50 g high-degree liquor, 50g soy sauce, 50g red wine, chopped gingers ( three pieces in size of a thumb), chopped garlic ( one garlic) and 100g pine nut kernel ( the quantity can be increased or reduced). The production process comprises the following steps: after being cleaned, the pork is cut into small dices; seasonings, except for liquor, soy sauce and red wine, are adopted to uniformly mix the pork dices; after the pork dices are placed in a refrigerating chamber for pickling for one day, the liquor, the soy sauce and the red wine are added to uniformly mix the pork dices; pickled meat is injected into the casings; a small hole is formed by stabbing in every 1-2cm on the tied wet sausage through a fine needle; dirt on the surface is removed; then, the homemade sausages are hung on a bamboo rod; the homemade sausages are hung in a cool and ventilated place for airing; the airing is conducted until the homemade sausage is dry and solid; air drying is conducted for three days; then, the homemade sausage is smoked.

Description

The manufacture craft of daily life of a family sausage

Technical field

The present invention relates to the deep process technology to pork, specifically a kind of process technology that pork is processed into a kind of crisp, fragrant and pleasant to taste, nutritious intestines.

Background technology

Along with progressively raising and the attention to safe diet of people's living standard, people focus on doing it yourself making to diet aspect more, and traditional taste can not meet the pursuit of people to cuisines, now invents a kind of new sausage making technique.

Summary of the invention

1, pork is cleaned, dries, picks a bone, removes the peel, gone muscle tendon etc., after cleaning, be cut into little fourth, with the condiment except white wine, soy sauce, claret, mix thoroughly, put into refrigerating chamber to pickle after one day, add white wine, soy sauce, claret to mix thoroughly;

2, prepare a proboscis funnel.Make a call to a knot by one of casing, other end is enclosed within wide-mouth, and to leak head upper, and the meat of pickling is poured in casing.Requirement fills closely evenly, uses hand jam-packed, can not cross pine or excessively full.If cross pine, leave more air, be easy to corruption, if too full, casing is easy to break.

3, a joint is pricked with fine rule in 15cm left and right, limit to fill with meat Bian Zhajie.

4, the wet intestines after ligation, every an aperture of 1～2 centimetre of thorn, to discharge the air in intestines, and easily evaporate moisture in intestines with fine needle; The intestines that will wet are placed on rinsing in warm water and once, remove surperficial dirt, then hang on bamboo bar, so that air-dry or baking.

5, air-dry: to hang over shady and cool ventilation place and dry in the air stiff.

6, smoke: first air-dry three days, then smoke.

The specific embodiment

Material: 10 jin of porks, casing one pair; Salt 120g, zanthoxylum powder 10g, sugared 70g, pepper powder 10g, chilli powder 15g, powdered beef or chickens' extract 10g, five-spice powder 10g, high spirit 50g, soy sauce 50g, claret 50g, ginger fine and soft (three of thumbnail size), mashed garlic (garlic), SEMEN PINI KORAIENSIS 100g(can increase and decrease).

1, be cut into little fourth after pork is cleaned, with the condiment except white wine, soy sauce, claret, mix thoroughly, put into refrigerating chamber and pickle after one day, add white wine, soy sauce, claret to mix thoroughly;

2, the meat of pickling is poured in casing.Requirement fills closely evenly, uses hand jam-packed, can not cross pine or excessively full.

4, the wet intestines after ligation, every an aperture of 1～2 centimetre of thorn, remove surperficial dirt with fine needle, then hang on bamboo bar.

6, smoke: first air-dry three days, then smoke.

Claims

1. 10 jin of porks, casing one pair; Salt 120g, zanthoxylum powder 10g, sugared 70g, pepper powder 10g, chilli powder 15g, powdered beef or chickens' extract 10g, five-spice powder 10g, high spirit 50g, soy sauce 50g, claret 50g, ginger fine and soft (three of thumbnail size), mashed garlic (garlic), SEMEN PINI KORAIENSIS 100g(can increase and decrease).