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优质香肠色泽红艳,

网址:www.szhcyxc.com时间:2024-03-27 14:54:02(部分内容来源于网络,不代表本站观点)

优质香肠色泽红艳,间有白色夹花,滋味咸口带甜,细品时芳香浓郁。
High quality sausages have a bright red color with white floral patterns, a salty and sweet taste, and a rich aroma when savored.
一、配方瘦猪肉90公斤、白砂糖5公斤、肥猪肉10公斤、精盐3公斤、味精200克、白酒750克、鲜姜末(或大蒜泥)150克。
1、 Formula lean pork 90kg, white granulated sugar 5kg, fat pork 10kg, refined salt 3kg, monosodium glutamate 200g, Baijiu 750g, fresh ginger powder (or garlic mud) 150g.
二、制法l、切丁:将瘦肉先顺丝切成肉片,再切成肉条,最后切成0.5厘米的小方丁。2、漂流:瘦肉丁用1%浓度盐水浸泡,定时搅拌、促使血水加速溶出,减少成品氧化而色泽变深。2小时后除去污盐水,再用盐水浸泡6-8小时,最后冲洗干净,滤干。肥肉丁用开水烫洗后立即用凉水洗净擦干。3、腌渍:洗净的肥、瘦肉丁混合,接比例配入调料拌匀,腌渍8小时左右。每隔2小时上下翻动一次使调味均匀,腌渍时防高温、防日光照洒、防蝇虫及灰尘污染。4、皮肠:盐、干肠衣先用温水浸泡15分钟左右,软化后内外冲洗一遍,另用清水浸泡备用,泡发时水温不可过高,以免影响肠衣强度。
2、 Method 1: Cut the lean meat into slices, then into strips, and finally into 0.5 centimeter cubes. 2. Drifting: Soak lean meat cubes in 1% saline solution, stir regularly to accelerate the dissolution of blood and water, reduce oxidation of the finished product and darken its color. After 2 hours, remove the contaminated salt water and soak it in salt water for 6-8 hours. Finally, rinse thoroughly and filter dry. After scalding with hot water, immediately wash and dry the fatty diced meat with cold water. 3. Pickling: Mix the cleaned fat and lean diced meat, mix with seasoning in proportion, and marinate for about 8 hours. Flip up and down every 2 hours to ensure even seasoning, and prevent high temperatures, sunlight, flies, and dust pollution during pickling. 4. Skin sausage: Soak salt and dry sausage casings in warm water for about 15 minutes, soften and rinse inside and outside, and soak in clean water for later use. The water temperature should not be too high when soaking to avoid affecting the strength of the casings.

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