What is the cooking method of Guangdong sausage?

The technology of Cantonese sausage: selecting meat, soaking in water, mincing meat, cutting meat, mixing materials, enema, injection, tying grass and rope, cleaning, baking, cutting sausage, selecting and packaging.

Traditional Cantonese sausage processing technology is mostly produced by family workshops, which is labor intensive and the control of the production process is mostly based on experience. Sausages are dried in natural environment after filling, which is greatly influenced by external environmental conditions. It depends entirely on the weather and can only stop in rainy days. The traditional sausage processing is mostly in autumn and winter, so the custom of "eating bacon in autumn" is popular among the people.

The specific operation steps are as follows:

Thawing: Thawing naturally to prevent uneven thawing caused by accumulation and easy deterioration of meat quality. Under normal circumstances, the thawing time is 10 to 12 hours, and the room temperature is 20 degrees. If the room temperature is higher or lower, the thawing time can be adjusted appropriately. However, soaking in water for a long time and washing with water are not allowed, so as not to affect the meat quality.

Meat selection: hind leg meat is better because of its small fascia, good meat quality and high utilization rate. Followed by the front leg meat. In the process of segmentation, fascia, bone, blood film, congestion and dried meat should be removed. Also choose grade meat (hind leg meat grade one, front leg meat grade two).

Soaking in water: Soak the selected frozen meat in stages, with the purpose of clearing blood, softening meat fiber and making the meat fresh and tender. Under normal circumstances, you can soak for an hour, and the winter time can be extended. Soaked lean meat must be dried with utensils before it can be ground.

Meat mincing: put the dry lean meat into a meat mincing machine, with a 6-8 mm orifice plate and a sharp blade. Don't chop the meat into paste, it will affect the quality.

Cut into pieces: shovel the fat back first and remove the skin and aponeurosis. Fat particles require four corners and uniform size. After cutting the fat meat, wash it with warm water first, and then with cold water to remove impurities and oil stains, so that the meat will dry and it will facilitate the penetration of pickled flavor.

Mixing: put the fat and lean meat into a blender, and add the dissolved ingredients while stirring until the fat and lean meat are uniform. But it can't be stirred for too long, so as not to stir the lean meat into slurry and affect the quality of sausage.

Enema: Wash and drain the inner wall of the molded dry casing with warm water of 30-35 degrees, and then pour it into the casing with a vacuum enema machine. Pay attention to that the enema should be full, there is no air in the intestine, and the two ends should be tightly tied.

Injection: use an injection machine (or a special needle board) to evenly inject an injection (needle distance 1 cm) at the bottom and surface of the intestine, so that the excess water and air in the intestine can be discharged, which is helpful for the rapid drying of water in the intestine.

Tie grass and rope: Tie grass according to a specific length and size, and never tie or loosen your hands. The knot should be arranged in the middle of sausages, and each sausage should be even and balanced, which is convenient for hanging bamboo without affecting the specifications.

Washing: Wash the wet sausage with warm water at 50℃, and pay attention to the oil stains on the sausage surface to prevent pinhole blockage and affect the evaporation of moisture in the sausage, otherwise it will frost the sausage surface and affect the appearance of the product.

Baking: When the cleaned wet sausage is pushed into the drying room with a small trailer, attention should be paid to the distance between sausages (generally 5-6 cm), and the distance between bamboo stems should not be too close, otherwise it will affect the ventilation and heat absorption of the upper sausage. The baking room temperature is generally controlled at about 55 degrees and baked for 72 hours. During the baking process, it should be heated evenly, and the upper and lower sausages should be hung alternately.

Sausage cutting, sorting and packaging: the dried sausage after baking must wait for the sausage to cool before cutting. In the process of cotton cleaning, we should pay attention to ensure that the sliver is uniform and the thickness and length are consistent. Bagging and vacuumizing must be flat to avoid air leakage during transportation or market circulation.