Sausage, as a traditional Chinese food, has a long history. There are many types of sausage, mainly including Sichuan style sausage and Guangwei style sausage. Sausages generally refer to pork sausages. There are many ways to make sausages. How can sausages taste delicious? Xiaobian will learn about it with you.
How to eat Chinese traditional sausage?
Some time before the new year, my parents would buy fresh pork and make sausage. Therefore, there is a delicious sausage in our new year's Eve dinner. So how to eat delicious sausages? How to choose the sausages we are buying and making?
Sausage is made of pig or sheep's small intestines (which also have large intestines) filled with seasoned meat. It is one of the traditional Chinese food and is well-known at home and abroad.
Characteristics of sausage
① Chinese sausages have a long history and culture, and there are many kinds of sausages.
According to the type, it can be divided into Sichuan style sausage and Guangwei style sausage. The main difference is that Guangwei style sausage is sweet and Chuanwei style sausage is spicy.
According to the flavor, there are spiced sausages, rose sausages, spicy sausages and so on, each with its own characteristics.
② Sausage has the effect of appetizing and improving appetite.
③ Chinese sausage is stored for a long time without starch. After cooked, it tastes delicious, mellow and full-bodied, with a long aftertaste. The more you chew, the more fragrant it is.
How do sausages taste delicious?
High quality sausages have red color, white flowers, salty taste and sweet taste. They are fragrant when tasting.
Formula: 90kg lean pork, 5kg white sugar, 10kg fat pork, 3kg refined salt, 200g monosodium glutamate, 750g white wine, 150g fresh ginger powder (or garlic mud).
Method:
① Dice: cut the lean meat into slices first, then into slices, and finally into 0.5cm cubes.
② Rafting: the clenbuterol is soaked in 1% salt water and stirred regularly to accelerate the dissolution of blood water, so as to reduce the oxidation of the finished product and darken the color. After 2 hours, remove the polluted brine, and then soak it in brine for 6-8 hours. Finally, rinse it and filter it dry. The fat diced meat is scalded with boiling water and washed and dried with cold water immediately.
③ Marinate: wash the fat and lean diced meat, mix them with seasoning, marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning even, and prevent high temperature, sunlight, flies and dust pollution during pickling.
④ Skin intestines: soak the salt and dry casings in warm water for about 15 minutes, soften them, then wash them inside and outside, and soak them in clean water for standby. The water temperature should not be too high when foaming, so as not to affect the strength of the casings.
Put the casing on the funnel mouth (or the tube mouth of the skin intestine machine) from one end. When the casing is put to the end, let out the air, ligate it, then pour in the diced meat, while filling the diced meat, let out the casing from the mouth. After filling the whole casing, tie the port, and finally divide it into small sections according to the length of about 15cm.
⑤ Air dry: pour and tie the sausages and hang them in the ventilation place to air dry for about half a month. Knead them with your fingers and try to avoid obvious deformation. Do not expose to the sun, or the fat meat will change its flavor and color.
⑥ Preservation: keep it clean and free from dust, cover it with food bag, hang it upside down without binding the bag mouth, which is dust-proof, breathable and mildew free. When eating, it is steamed and cooled before slicing. It tastes delicious.
How to choose sausage correctly?
When we buy sausages, what kind of sausages are considered to be top grade? We need to master the know-how to select satisfactory sausages.
① Check the taste of the sausage. Sausages usually taste delicious, and bad sausages smell sour.
② Look at the color of the meat.
The sausage meat color is too transparent, which proves that too much white nitrate is added during curing, which is not the top grade; if it is light color, without oil, it is not a good grade; if it is too red, without distinct primary color, it is proved that it is dyed, and it is not allowed to buy.
③ Look at the thickness of the casings. The thinner the better, the crisper sausage after steaming, such as thick casings, will be 'tough' after steaming.
④ Check the wetness and dryness of the sausage.
The recovery rate of dried sausage is about 65%. The lean meat of dried sausage is hard to knead, and the intestines will shrink to wrinkle. This kind of dry sausage is the top grade. The sausage without shrinkage, wrinkle and soft to knead is not the top grade.
Sausages should not be stored for too long, or they are prone to mildew. Moldy sausages are easy to be contaminated by Botox, which causes food poisoning.
⑤ See if the meat is fat and thin.
The meat intestines are cut by knife, and the taste is the best; the meat is mashed by machine, and the taste is poor.
Sausage taboo: children, pregnant women, the elderly, hyperlipidemia less or no food; liver and kidney dysfunction is not suitable for consumption.
How to save the sausage?
1) After the sausage is done, hang it in a well ventilated place and air it. Air bubbles are found, and air is discharged with acupuncture. Every 12 cm or so, one section was ligated. Turn it over again in two days.
2) Drying time depends on temperature, wind and other reasons. Generally, 7-10 days is almost enough. If you eat, it will be OK in 3-4 days. But don't sun it too dry, or the taste will be bad.