Homemade Harbin Red Sausage

Homemade Harbin Red Sausage

Introduction:

"Everyone loves delicious food. My family likes eating meat very much. A few days ago, I tried to make a Harbin dried sausage. My family put forward new requirements to make Harbin red sausage. I felt uneasy and gave it a try. Ha ha! Not bad. It's delicious! "

Production steps:

Step 1: pork fat 1.5 Jin, lean 8.5 Jin.

Step 2: mince the meat with mincing machine.

Step 3: minced meat.

Step 4: fresh garlic 2 liang, monosodium glutamate 8 yuan, refined salt 2.5-3.5 Liang.

Step 5: Boil the seasoning with a small amount of water before mixing it into the meat

Step 6: mix the seasoning with the meat. Marinate in the shade for 12-24 hours. After 12 hours, add proper amount of water (no more than one catty) to the corn flour, stir and mix into the salted meat.

Step 7: wash 1 bag of casing with running water to remove the surface salt, and then soak in warm water for 25 minutes.

Step 8: put the casing on the enema. Immediately pour the meat into the casing without cutting it off.

Step 9: make Harbin Red Sausage and bind it with string.

Step 10: Boil the sausage in water at about 92 ℃, take out the whole stem at about 83 ℃, and cook the sausage for about 20-30 minutes.

Step 11: fill in the gas and use the fine needle to deflate.

Step 12: directly twist the sausage into a long and short string around a rod, wash the coat with cold water, hang it in the shade for 1-2 hours, and the skin is cool and transparent without water drops.

Step 13: 2 hours cold Harbin red sausage.

Step 14: the dried sausage can be frozen, heated when eating, or smoked with sugar or tea in the pot.

Step 15: finished product drawing

Materials required:

Pork: 5000g

Casing: 1 bag

Red Sausage Seasoning: 1 bag

MSG: moderate amount

Fresh garlic: 100g

Refined salt: 150g

Precautions: 1. Mix the seasoning with the meat stuffing (put it in the shade and marinate for 12-24 hours, boil the seasoning with a small amount of water before mixing it into the meat). 2. Corn flour with appropriate amount of water (not more than one catty), stir and mix into the salted meat, immediately pour the meat into the casing, the casing is not cut, directly twisted into red sausage length, a string around a rod, cool water washing coat, filling gas can be fine needle vent. 3. Cook the sausage in water at about 92 ℃, take out the whole stem at about 83 ℃, cook the sausage for about 20-30 minutes, and hang it in the shade for 1-2 hours

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: garlic