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Harbin red sausage practice, self-made Harbin red sausage how to make

First chop up the lean pork and put the fat and diced meat in a bowl. Add black pepper, five spices, salt, sugar, red koji and monosodium glutamate to the chopped meat. Stir for 5 minutes, then refrigerate for about 20 hours.

Step 1, prepare the pork leg, step 2, prepare Lidos marinade, garlic, monosodium glutamate, starch, step 3, soak the pig's small intestine in water for half a day and rinse. Prepare the funnel for the enema.

Bake the red sausage in the oven. The baking temperature is 65: 80 ℃. The baking time is 0.5: 1 hour according to the thickness of the casings. The baking standard is that the casings are dry and the meat stuffing is red. Boil the sausage at a temperature of 80 ℃. The boiling time varies according to the type of casings, 10 minutes and 15 minutes.

A complete set of methods for fried Harbin red sausage with scallion

First of all, wash the Harbin sausage and cut it into slices. Cut green onions, sliced ginger and sliced garlic. Heat the pot and add the right amount of cooking oil. after the oil is hot, put in the sliced red sausage and fry slowly over medium heat until both sides are yellowish and fragrant.

The delicious practices of Harbin red sausage are as follows: ingredients: a little salt, a little onion, a little ginger, a little garlic, the right amount of pepper, 110g 80g starch, a tablespoon of sugar, 800g meat, a little cooking wine, a little sesame oil, a little monosodium glutamate, 3 casings, a little ginger. Prepare the ingredients. Stir the meat with water, about 150g of water.

Can be stereotyped. Eat some delicious food when we finish the last process, we can take out our casings and pour some of the stuffing we have prepared into the casings, and we make it look like red sausage. Then it is better to tie it up with a rope at intervals of distance.

Looking for Harbin red sausage formula

1. 750 grams of pork fat red sausage seasoning Dos seasoning a packet of sausage immediately boiled, the water temperature is about 92 degrees, boil for 30 minutes, while cooking with a toothpick to pierce the eye, be sure to prick, otherwise crack.

2. Folding red sausage formula: lean meat 90kg, pork belly 20kg, pig fat meat 2kg, beef 20kg, starch 20kg, refined salt 3kg, edible nitrate 10g, monosodium glutamate 300g, pepper (star anise, fragrant leaf, cinnamon, nutmeg) 250g; the length of pig small intestine for casings is about 300m.

3. Harbin red sausage chopped pork into meat stuffing, the ratio of fat to thin is 3: 7. Add garlic powder, red sausage powder, red koji powder, white pepper, salt and chicken powder. Mix well clockwise, cover with plastic wrap and refrigerate and marinate for a few hours, or overnight.

What is the production method of Harbin red sausage? Do you like to eat?

1. Fumigation: put the cooked sausage into the fumigator for fumigation, which usually takes several hours to make the surface of the sausage reddish brown and has a unique smoky flavor. Cooling: remove the smoked sausage and cool it to room temperature. Packaging: vacuum packaging the cooled red sausage to ensure the hygiene and quality of the product.

2. Smoking: put the dried red sausage into the smoking furnace and use fruit sawdust and rice husk as fuel for fumigation. The fumigation temperature was controlled at 60-70 ℃ and the smoking time was about 2-3 hours. During the smoking process, a red smoking layer is formed on the surface of the sausage, which increases the color and flavor of the sausage.

3. Fumigation: baked red sausage needs to be smoked. Fumigated fuel is usually made of fruit or hardwood, such as oak, birch and so on. When smoking, we should pay attention to the control of heat, so as not to smoke too much and affect the taste and color of red sausage. The smoking time is usually 1-2 hours, so that the red sausage fully absorbs the smoked aroma.

4. Cut the dried red sausage into slices, which can be eaten directly or processed in many ways, such as frying, stir-frying, roasting and so on. Note: the seasoning of meat stuffing can be adjusted according to individual taste. Keep the casings clean and intact during enema to avoid damage. Control the heat when cooking to avoid rupture of casings caused by high water temperature.

5. The basic steps of making Harbin red sausage are as follows: prepare raw materials: choose fresh pork hind legs or pork, remove excess fat and fascia, cut into small pieces and set aside. At the same time, prepare casings, salt, sugar, cooking wine, garlic, pepper, cinnamon, clove powder, fennel seeds and other seasonings.

6. The ingredients and production process of Harbin red sausage are as follows: tools / materials: pork, minced garlic, salt, Monascus powder, white pepper, chicken essence, white pepper, starch, cold water, lamb casings, rice, orange peel, tea, white sugar, tin foil, basin, barbecue grill, spoon, pot cover.

How to make Harbin red sausage

In the red sausage, a packet of Dawes seasoning is immediately boiled in a pot, the water temperature is about 92 degrees, boil for 30 minutes, while cooking, pierce the eye with a toothpick, be sure to prick, or crack. Then cool for 1 to 2 hours, no water droplets on the skin, cool through the finished product of Harbin red sausage, cooking skills set funnel, the funnel can apply some oil.

Prepare the funnel, casings. Mix the seasoning with the meat stuffing, marinate for 12 hours, add the corn starch to the right amount of water, stir well and put in the meat stuffing. Finally, put the minced garlic and stir. Dispose of casings, wash and water. The casings are fastened at one end and placed on the funnel at the other end. Put the meat in the funnel.

First chop up the lean pork and put the fat and diced meat in a bowl. Add black pepper, five spices, salt, sugar, red koji and monosodium glutamate to the chopped meat. Stir for 5 minutes, then refrigerate for about 20 hours.

Harbin red sausage chopped pork into meat stuffing, the ratio of fat to thin is 3: 7. Add garlic powder, red sausage powder, red koji powder, white pepper, salt and chicken powder. Mix well clockwise, cover with plastic wrap and refrigerate and marinate for a few hours, or overnight.

Pickled. The raw meat is salted so that the salt is mixed evenly into the flesh. According to the calculation of the above ingredients, the general amount of salt added is 3 ~ 5% of the meat weight of red sausage. At the same time, add edible nitrate with 5% salt weight, peel and bone lean meat first, marinate fat meat separately, knead evenly, and refrigerate in 3-4 ℃ refrigerator (storage) for 2-3 days.

The red sausage became shiny after the smoke. If you can't finish it, you can put it in the refrigerator. When you want to eat, take out the frozen sausage from the refrigerator and put it into a pan to steam through. After cooling, it can be sliced and served on the table.