Anchang sausage formula

The traditional processing technology of Anchang sausage includes material selection, sausage scraping, dicing, pickling, enema and air drying, all of which are made by hand. Now some manufacturers are equipped with semi-mechanical equipment, but only as an auxiliary tool for filling sausages by hand. In order to make the sausage delicious and easy to preserve, Anchang sausage is usually made around the twelfth lunar month. At this time, the average temperature in Shaoxing is below 10 degrees, which can make delicious Anchang sausage.

First, material selection.

Fresh pork and small intestine with inspection and quarantine certificate should be selected, with refined salt, Shaoxing distiller's grains, natural mother-child soy sauce, monosodium glutamate, sugar and shredded pork shell, and no other additives should be added.

Second, scraping intestines.

Put the pig's small intestine flat on a smooth wooden board, and gently scrape off the sticky substances in the intestine with small bamboo pieces. When it is scraped as thin as cicada wings, it is salted first, then softened and rinsed with warm water, and preserved by wrapping a layer of salt with a layer of casing. When the casing is used, it is washed with water and soaked in clean water for about 2 days. The water temperature should not be too high when foaming, so as not to affect the strength of casing.

Third, diced.

Raw pork must be peeled, boned, deboned and decontaminated, and lean meat must be cut into cubes of 1- 1.5cm respectively.

Fourth, washing.

Soak and stir the diced lean meat in 1% salt water to accelerate the dissolution of blood in diced lean meat and reduce the blackening of sausage caused by oxidation of diced lean meat. Then wash the lean meat with warm water of about 35 degrees Celsius and drain it.

Verb (abbreviation for verb) pickling

Prepare raw and auxiliary materials according to a certain proportion. Taking 50 kg pork as an example, the raw material is made of lean meat and fat meat at the ratio of 8: 2, that is, lean meat is 40 kg+10 kg; Fatty; Accessories: 0.5kg of Shaoxing wine (white spirit) above 50℃, 8kg of natural mother-child soy sauce, 0.2kg of monosodium glutamate and appropriate amount of sugar. Salty and sweet taste, can be added according to personal taste. Then, mix the washed fat and diced lean meat, add the prepared auxiliary materials, and stir evenly to make the seasoning marinate the meat evenly. When curing, high temperature, sunlight, flies and dust pollution should be avoided.

Six, enema

Tie one end of the casing tightly, put the other end into a stainless steel funnel, then put the pickled diced meat into the funnel, push the diced meat into the casing, and seal the port after filling the whole casing. Finally, according to the distance of 1.5 cm, tie it with bamboo shell silk and divide it into small pieces. Here, the enema pays attention to the feel, and the sausage maker holds the sausage in a circle and keeps kneading the sausage wrapped in the moving casing to make the sausage uniform in thickness. If there are bubbles in the sausage, use a small needle to pierce the casing and discharge it.

Seven, dry.

Put the stuffed sausage in the sun for about 7 days, then move it into a ventilated place and hang it for 3-5 days, and the sausage can be cooked and eaten. This link is particularly critical, which will affect the quality of sausage. Traditional handmade sausages depend entirely on sunny and rainy days. In case of rainy days, hang sausages indoors and dry them mechanically. Sausages should not be exposed to the sun for a long time, otherwise the fat will be oily and stale, and the color of lean meat will deepen. The moisture content of an Chang Xiang sausage is generally controlled at about 28%.

Eight, storage

For sausages that are not weighed and packaged, it is advisable to cover them with food bags, keep them clean and dust-free, and do not hang upside down at the mouth of the bags, so as to prevent them from mildew, fat oxidation, deterioration, odor, high acid value and peroxide value. Nowadays, dried sausages are also vacuum-packed, frozen at-18℃, and the shelf life can reach 6 months.