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Garlic sausage

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sausage is a very familiar food. All sausages bought in life are processed and cooked and can be eaten directly. Of course, sausages and other ingredients are used to make some dishes. Many times, people prefer to buy meat and make their own sausages. They always feel that their own sausages are more safe and assured. When making your own sausage, you can also add some condiments according to your own taste. Garlic sausage is a popular sausage


ingredients:


pork, garlic, starch, cooking wine, pepper, salt, ginger, green onion


production steps:

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1 First soak the casing with warm water, and then flush it with water 2-3 times. Chop the onion, ginger and garlic first and set aside. Chop the pork into meat stuffing for standby, or let the merchant grind the meat stuffing directly. 105g corn starch is dissolved in 105g water. Add chopped green onion, ginger and garlic, spiced powder, monosodium glutamate and cooking wine into the meat stuffing and stir evenly. If there are many meat stuffing, you can directly stir it by hand, put sesame oil and salt, and continue to stir evenly. Finally, pour in the dissolved water starch and continue to stir evenly. After pouring, tie it with string every 20 cm or so, or screw it directly into sections by hand

2. It’s OK to dry in the shade for about 20 hours. It’s OK to see wrinkles on the skin. Add water that can not exceed the garlic intestines in the pot, and then add the fragrant leaves of Chinese prickly ash. When boiling to about 80 degrees, gently put the garlic intestines into the pot to maintain the temperature. Use a toothpick to prick some small eyes on the garlic intestines to avoid explosion. Cook for about 40 minutes. Remove and dry the water, and you can enjoy it. If you can’t eat, you can put it in the refrigerator for refrigeration. It’s not recommended to do more

eating effect of sausage

1. Appetizer sausage can increase appetite, appetizer and eliminate food

2. Cold expelling and warm stomach sausage contains fat and other nutrients. Eating it in winter can keep warm and cold resistant, warm the stomach and relax blood

3. Energy sausage is rich in nutrients and high in calories. Eating a small amount can meet the needs of human body for calories

nutritional value of sausage

nutritional composition per 100g sausage:

energy 508 kcal protein 24.1G fat 40.7g carbohydrate 11.2g cholesterol 82 mg thiamine 0.48 mg riboflavin 0.11 mg

niacin 4.4 mg vitamin E1 05 mg calcium, 14 mg phosphorus, 198 mg potassium, 453 mg sodium, 2309.2 milligrams. Grams of magnesium 52 mg, iron 5.8 mg, zinc 7.61 mg.

sausage is a very familiar food. All sausages bought in life are processed and cooked and can be eaten directly. Of course, sausages and other ingredients are used to make some dishes. Many times, people prefer to buy meat and make their own sausages. They always feel that their own sausages are more safe and assured. When making your own sausage, you can also add some condiments according to your own taste. Garlic sausage is a popular sausage

ingredients:

pork, garlic, starch, cooking wine, pepper, salt, ginger, green onion

production steps:
1 First soak the casing with warm water, and then flush it with water 2-3 times. Chop the onion, ginger and garlic first and set aside. Chop the pork into meat stuffing for standby, or let the merchant grind the meat stuffing directly. 105g corn starch is dissolved in 105g water. Add chopped green onion, ginger and garlic, spiced powder, monosodium glutamate and cooking wine into the meat stuffing and stir evenly. If there are many meat stuffing, you can directly stir it by hand, put sesame oil and salt, and continue to stir evenly. Finally, pour in the dissolved water starch and continue to stir evenly. After pouring, tie it with string every 20 cm or so, or screw it directly into sections by hand
2. It’s OK to dry in the shade for about 20 hours. It’s OK to see wrinkles on the skin. Add water that can not exceed the garlic intestines in the pot, and then add the fragrant leaves of Chinese prickly ash. When boiling to about 80 degrees, gently put the garlic intestines into the pot to maintain the temperature. Use a toothpick to prick some small eyes on the garlic intestines to avoid explosion. Cook for about 40 minutes. Remove and dry the water, and you can enjoy it. If you can’t eat, you can put it in the refrigerator for refrigeration. It’s not recommended to do more
eating effect of sausage
1. Appetizer sausage can increase appetite, appetizer and eliminate food
2. Cold expelling and warm stomach sausage contains nutrients such as fat, which can keep warm and cold resistant, warm the stomach and relax blood in winter
3. Energy sausage is rich in nutrients and high in calories. Eating a small amount can meet the needs of human body for calories
nutritional value of sausage
nutritional composition per 100g sausage:
energy 508 kcal protein 24.1G fat 40.7g carbohydrate 11.2g cholesterol 82 mg thiamine 0.48 mg riboflavin 0.11 mg
niacin 4.4 mg vitamin E1 05 mg calcium, 14 mg phosphorus, 198 mg potassium, 453 mg sodium, 2309.2 milligrams. Grams of magnesium 52 mg, iron 5.8 mg, zinc 7.61 mg.

I made ten jin sausage, five Jin spicy and five Jin spiced yesterday. There’s something particular about making sausage. Check the weather forecast before making it. It’s best to have a sunny day in the first three days. The sunny weather in the first few days of drying will not make the sausage sticky and black. Of course, sunny days refer to the weather, not to dry sausages, but to dry them in a cool and ventilated place. The practice of snacks

sausage can buy pork leg, front hip tip or rear hip tip. No matter which part you buy, it’s best to ensure that there is 30% fat (in fact, 40% fat is better). If it’s all lean meat, it will taste hard

after the meat is bought, it is cleaned and sliced (or diced and sliced). I think some netizens say that the fat meat can be minced, which will be more evenly distributed in the sausage. It will be more comfortable if you can’t see a large piece of fat oil. Ha ha, it’s also reasonable. I’ll try it next time. Don’t wash after cutting

casings are available in places where meat or pigs are sold (of course, Taobao is also available, but it’s a package as soon as you buy it. I saw that the package is enough to fill 30 or 40 kilograms of meat. Of course, I only saw one specification of packaging, so I’d better consult the seller). The casing of takeout is generally salted and has been cleaned. 50g is about 7 or 8 yuan. It is three or four meters long and can fill four or five kilograms of meat. Sometimes it will be damaged when filling, so you can buy more. Wash the casing back with clean water. The key is to clean the inside of the casing and turn the casing over (inside the noodles). Soak in the Baijiu for 20 minutes. Then rinse it and turn it back for standby

cotton cord and chopsticks should be prepared in advance, and then an empty coke bottle should be prepared. Cut the 15 cm size of the top of the bottle to make a funnel

meat with marinade (the formula is at the end) should be pickled for half a day before pouring, which is more delicious

when filling, put one end of the casing on the mouth of the coke bottle and hold the casing mouth with your hand to avoid slipping down. This requires two people to operate together. The other person adds meat to the funnel and then pokes the meat into the mouth with a thick chopstick (the chopsticks are too thin and inefficient. You can wrap a few napkins or gauze on the head of the chopsticks and wrap them with fresh-keeping film). Pour all the meat into the casing and suck the meat down with your hands until it is full. Then use a needle to tie some holes in the filled place with bubbles and hollows for exhaust, and then re tighten it, divide it into sections and bind it
with cotton cord. Pricking an eye with a needle can also make the sausage thoroughly cool and dry to avoid deterioration

although the winter in the north is cold, the climate is too dry. Therefore, the drying time should not be too long, just 7-12 days. The south is relatively humid and can be dried for longer, 15-30 days. However, it is necessary to avoid sticky deterioration (add more salt and wine to prevent corrosion). In addition, if the haze is heavy now, don’t hang it outdoors. Beiyangtai is good. If it doesn’t work, hang it in the kitchen to avoid direct sunlight, otherwise it is easy to deteriorate. Once the water is drained and the surface begins to wrinkle, the sausage can be eaten. Of course, the drying time also depends on the weather. If it is dried for a long time, the sausage will be dehydrated and the taste will be very dry. If you can’t finish eating sausage, you can put it in the refrigerator for freezing. You have to eat it until the 15th day of the first month

as for the taste, we can’t guarantee that everyone has the same habit. We can adjust whether it is salty, spicy or sweet. In addition, the color is also different. The Cantonese style is red because it is added with Monascus powder or tofu milk, the Sichuan style is added with chili or bean paste, and the Northeast Shandong style is black because it is added with a large amount of Laotai. So it’s flexible and changeable. Generally, sugar, salt, high Baijiu (45 degrees above) and pepper powder are not the least. The remaining five powder, chili powder or soy sauce are optional. If the meat is thinner, you can add some edible oil and mix well. If you want to feel soft, you can add some honey. You can start making your own sausages with your own flavor

ready made sausages, whether eaten directly, fried with green vegetables or fried rice, must be steamed in a pot before cooking

in addition, the benefits of filling sausage by yourself are clean and hygienic. Needless to say, the important thing is to ensure that the raw materials are fresh and there are not too many preservatives and additives. Also because of the lack of these additives, we can’t do too much. If we dry it, we should freeze it

five, the flavor of sausage

5 kg meat, salt 80 grams, sugar 70 grams, ginger powder 10 grams, five powder powder 30 grams, pepper powder 15 grams, pepper powder 10 grams, salad oil 40 grams, mash juice 50 grams, honey 40 grams, high Baijiu grams, old soy sauce, grams, soy sauce, grams of large intestine, about 10 grams of sausage,

5

of spicy sausage,

5 grams of meat, salt, grams, sugar, grams, Ginger powder 10 grams, five powder 20 grams, chili powder 40 grams, pepper powder 10 grams, pepper 5 grams, salad oil 40 grams, mash juice 50 grams, honey 50 grams, high Baijiu 100 grams, old soy sauce 20 grams, soy sauce, 20 grams, casing is about 40 meters (about grams of grams).

the cost of teaching you to make sausage containing starch should be greatly reduced

ingredients

2500g pork hind leg meat, 50g salt, 10g sugar, 30g cooking wine, 30g raw soy sauce, 50g yeast fresh flavor powder, 30g Monascus powder, 700g dry starch, 500g garlic powder, 80g ginger powder, 50g sesame oil, 25g yeast fresh pork freshening paste

steps

1. Cut ginger and garlic, stir the pork into meat stuffing with a meat grinder, and then mix it with salt,, soy sauce, sugar, flavoring powder, Monascus powder, pork freshening paste and cooking wine

2. Mix the dry starch into 3 kg of water starch with 3 times of water

3. Pour one-third of the mixed starch powder into the meat filling, stir in one direction until the meat filling completely absorbs water, then add one-third of starch water, repeat the beating process, suck up the water, add the remaining starch water, and repeat the same process until the meat filling is elastic

4. Finally, mix in onion, ginger, minced garlic and sesame oil, cover with fresh-keeping film and keep it fresh in the refrigerator for more than 2 hours

5. Fill the casing with an enema and tie it into small pieces with cotton thread

6. Put it into 80 ℃ water and cook for 25-30 minutes. Take it out and cool it.

this issue takes garlic sausage as an example to teach you how to make sausage containing starch. The cost should be greatly reduced

ingredients

2500g pork hind leg meat, 50g salt, 10g sugar, 30g cooking wine, 30g raw soy sauce, 50g yeast fresh flavor powder, 30g Monascus powder, 700g dry starch, 500g garlic powder, 80g ginger powder, 50g sesame oil, 25g yeast fresh pork freshening paste

steps

1. Cut ginger and garlic, stir the pork into meat stuffing with a meat grinder, and then mix in salt,, soy sauce, sugar, fragrance powder, Monascus powder, pork freshening paste and cooking wine

2. Mix the dry starch with 3 times of water

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