Round Scad,Horse Mackerel,Frozen Horse Mackerel Heng Li Seafood Co., Ltd. , http://www.zz-food.com
New sausage production technology
1, raw materials and finishing selection of fat, fresh pork and fresh lean beef. The selected lean meat was removed from the bones, tendons, and tendons, and then the meat and thin meat were cut into pieces of about 10 cm in length, 5-6 cm in width, and 2 cm in thickness. 2, ingredients according to pork lean meat 60 kilograms, fat 40 kilograms, beef 100 kilograms of meat calculations: starch 10 kilograms, garlic 0.3 kilograms, black pepper 0.1 kilograms, 2.5-3 kilograms of salt, saltpetre is the weight of the meat 1 /20. 3, pickled and stuffed with salt, saltpetre and fat lean meat pieces were mixed and stirred uniformly, and 3-4 days at a low temperature pickled 2-3 days. The lean meat after pickling is minced with a meat grinder with a diameter of 2-3 mm, and then the meat is crushed once with a knife (the temperature within the filling cannot exceed 10° C.). Cut the fattened pickles into 1 cubic centimetres of fat diced meat. Mix the meat with garlic and black pepper and stir well (first mix beef with a proper amount of cold water for 5-6 minutes, add ingredients and pork stuffing). Dissolve the starch with fresh water, add the meat of the existing ingredients, and finally add fat diced and stir for 2-3 minutes. 4. Enema and Baking The cow's small intestine or porcine small intestine casing is rinsed clean, and the irrigation is performed according to the requirements of the sausage. Choose to use less resin beech wood, beech wood, birch wood, or beech wood as a baking fuel. First, the firewood is placed in the furnace and burned. After the temperature in the furnace reaches 60-70°C, baking is performed. The position is changed from top to bottom in the inside of the enema inside the furnace. The temperature in the furnace is always kept at 65-85°C, after baking for 25-40 minutes. The casings were translucent, the epidermis was dry, and the casing surface and bowel head were free of fat when roasted out. 5, cooking and smoking water temperature at 85-90 °C, the pot, the temperature maintained at 78-84 °C, cook for 20-30 minutes. The cooked enema is finished in a smoked room at 35-45°C for 12 hours. This product has good elasticity, rich nutrition, fresh and delicious.