Egg white sausage is crispy and refreshing, clear and delicious, and food is not greasy. It is loved by the public. The production process is simple and the raw materials are easily available, which is very suitable for home processing.
1. Raw material formula 100 kg of lean pork, 10 kg of egg white, 1.5 kg of sugar, 100 grams of pepper, 100 grams of MSG, 2 kg of salt, 3 kg of flour, 3 kg of starch, 50 g of sodium nitrate.
2. Production method (1) Raw material treatment After the lean muscles of the pig's front and rear legs were removed, ribs were cut into long squares of 7 to 8 cm in width and 2 to 3 cm in width. Salt and sodium nitrate were evenly mixed according to the batching standards, sprinkled on the meat, and thoroughly mixed, then placed in a refrigerator and refrigerated for 3 days.
(2) Making stuffing Remove the marinated meat, grind it with a meat grinder, then add egg white, seasoning, flour, starch and a proper amount of water, and mix well.
(3) Fill the filling into the intestine and press it slightly. If there is air in the intestines, the needle can be used to puncture the air, and then the mouth can be fastened.
(4) Baking The cooked sausages are placed in an oven at a temperature of 65-80°C and baked for 1.5 hours until the outer surface of the intestines is dry, showing a deep walnut pattern, and the hands are not wet and sticky.
(5) Smoked boiled sausages are boiled in clean water at 90°C for about 1 hour until they feel hard and elastic. Then, the intestines were placed in a smoke oven at a temperature of 70-80°C for 40-50 minutes until the sausages were smoked until light brown. Zhang Cheng Author: Sanya City, Hainan Province Modern Agricultural Information Research Division From: "New Rural" 2007.01
3 Ply Breathable Face Masks,Non-Woven Disposable face Mask,Medical Disposable Face Mask,Medical Disposable Face Mask
Dongguan Keyutai Mask Co., Ltd. , https://www.maskkytai.com