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腊肠俗称香肠,是广东、中国香港和中国澳门和南方其他地区常见的食品,

网址:www.szhcyxc.com时间:2024-03-14 15:09:13(部分内容来源于网络,不代表本站观点)

腊肠俗称香肠,是广东、中国香港和中国澳门和南方其他地区常见的食品,也是一种中国特色肉制品。腊肠可分为三大类:生抽肠(又名“白油肠”)、老抽肠、鸭或猪肝肠(统称润肠),广东腊肠为其代表。[1]腊肠是非常古老的食物,中国腊肠约创制于南北朝以前,始见载于北魏《齐民要术》的“灌肠法”,其法流传至今。[1]
Dachshund, commonly known as sausage, is a common food in Guangdong, Hong Kong, Macau, and other southern regions of China. It is also a Chinese specialty meat product. Sausages can be divided into three categories: raw sausages (also known as "white oil sausages"), aged sausages, and duck or pig liver sausages (collectively referred to as runchang), with Guangdong sausages as its representative. [1] Sausage is a very ancient food. Chinese sausages were first created before the Northern and Southern Dynasties, and the "enema method" recorded in the "Qi Min Yao Shu" of the Northern Wei Dynasty has been passed down to this day. [1]
其制作方法是以肉类为原料,经切,绞成丁,配以辅料,灌入动物肠衣经发酵、成熟干制成。制作腊肠前,必须注意天气,如有下雨或潮湿迹象,不宜进行,因湿肠不能立即充分接受阳光曝晒或寒风吹透,可能变味,腊肠晾晒约三四天即可制作成功,其保存方式也较为简单,放置于干燥处即可。[2]
The production method is to use meat as the raw material, cut it, grind it into small pieces, add auxiliary ingredients, pour it into animal intestines, ferment, mature and dry it. Before making sausages, it is necessary to pay attention to the weather. If there are signs of rain or moisture, it should not be done as wet sausages cannot be immediately exposed to sunlight or cold winds, which may cause them to taste bad. Sausages can be successfully made by drying them for about three to four days, and the storage method is relatively simple. They should be placed in a dry place. [2]

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