How many catties of sausages can be made from one pound of pork

A pound of pork can only make six taels of sausage, which is mainly because the sausage needs to be air-dried, so the water in the pork will evaporate a lot.

Pork contains high-quality protein, dietary fiber, fat, cholesterol, thiamine, vitamin B2, niacin, vitamin C, vitamin E, vitamin A, carotene, potassium, phosphorus, calcium, sodium, selenium, magnesium, iron, zinc, and essential amino acids.

1. The protein contained in pork is mainly polymer myosin and myoglobin, which is a relatively stable soluble protein, easy to digest and absorb, and has high nutritional composition and edible value.

2. Pork is a high-energy and fatty meat food. It is important for providing energy for the body's physiological activities. Lipids are important components of cell protoplasm and nervous tissue, and phospholipids can also promote cholesterol transport in the body.

For health, fat has the function of maintaining the body's nutritional balance and fighting diseases and immunity.

3. Pork, like other animal meats, contains more calcium, magnesium, phosphorus, sodium, potassium, chlorine and other essential trace elements. Among them, calcium and phosphorus are nutrients for growing bones. Iron is not only indispensable for the synthesis of hemoglobin, but also the most important components of more than a dozen enzymes (such as cytochrome C, cytochrome oxidase, etc.) to maintain the normal life activities of the human body. Elements such as sodium and chloride can supplement the salt consumed by the organism, and are also the raw materials for the formation of gastric acid.

4. Pork contains more vitamin B group, especially vitamin B1. Lack of vitamin B1 can lead to beriberi, polyneuritis, anorexia, vomiting, beriberi heart disease, myocardial edema and sulfonamide poisoning.

Sausages are generally made from pork, and are made into sausages through the process of enema, drying, and air drying. Many people are confused, how many sausages can be made into a pound of meat? About, How many sausages can you make with a pound of meat? How much sausage can you make in a pound of pork? No. 5 network will answer for you one by one!

How many sausages can be made in a pound of meat.

One pound of meat can make 3 taels of sausages. Sausages are made from small casings of pigs or sheep (there are also large casings) filled with seasoned meat. Sausages generally refer to pork sausages, which are produced all over the country, and the famous ones are Jiangsu Rugao sausages, Yunta sausages, Guangdong sausages, Sichuan Yibin Guangwei sausages, and Shandong Zhaoyuan.

Sausages, Zhangjiajie, Hunan.

Tujia sausage, Wuhan sausage, Liaoning sausage, Guizhou sausage, Laiwu South sausage, Weifang sausage, Zhengyanglou air-dried sausage and Jiangsu sausage, etc.; According to the flavor, there are five-spice sausages, rose sausages, spicy sausages, etc., each with its own characteristics.

How much sausage can you make with a pound of pork.

One pound of pork can be left after being poured into sausages and dried, and 10 pounds of pork can be made into pounds of sausages after drying. Seventy percent dry This is the best time to eat after the sausage is dried, and the sausage is not dry or wet at this time. Sausages are a type of food that uses very ancient techniques of food production and meat preservation, in which the flesh of an animal is ground into strips and then filled into a long cylinder made of casings.

Tubular foods. Chinese sausages have a long history, and there are many types of sausages, which are mainly divided into Sichuan-style sausages and Cantonese sausages. The main difference is that the Cantonese flavor is sweet, while the Sichuan flavor is spicy.

Nutrients and calories of space sausages.

Nutrition content per 100 grams of sausage]: energy 508 kcal, protein grams, fat grams, carbohydrates.

grams, cholesterol 82 mg, thiamine.

mg, riboflavin.

Milligram. Niacin mg, vitamin E

mg, calcium 14 mg, phosphorus 198 mg, potassium 453 mg, sodium mg, magnesium 52 mg, iron mg, zinc mg. Micrograms of selenium, milligrams of copper, milligrams of manganese.

How much seasoning should be put in ten catties of pork.

1. Raw materials: pork foreleg meat (the meat used for sausage filling is best pork foreleg, this part of the meat is more tender, fat and lean is also suitable), salt, peppercorn (fried and crushed peppercorns), sugar.

Five-spice powder, liquor.

2. Formula ratio: The proportion of sausage seasoning is 10 catties of meat with two salts, 1 tael of liquor, 2 taels of cooking wine, half a catty of sugar, 20 grams of peppercorns, and other spices according to personal preference.

3. Method: 1. Wash the pork and cut it into slightly thick strips, rinse the casing with water and set aside, and prepare the seasonings needed.

2. Put the pork into a larger container (basin or pot), put in salt, peppercorns, sugar, five-spice powder, liquor, cooking wine, grasp all the ingredients and mix evenly with your hands, put the delicious meat strips into the meat mixer and slowly pour the sausage into the casing with the tool of sausage, and gently push the meat tightly along the casing with your hands.

3. After filling, tie the casing at both ends with cotton thread, and then use cotton thread to tie the sausage into your favorite length, and finally use a needle to puncture the casing where there is air, hang it in a ventilated and cool place for about 10 days, and air dry.

A pound of meat can make 3 taels of sausages, sausages are a general term, and there are many types of them.

About two catties of two taels of meat out of one pound of air-dried intestines. The moisture in meat should account for about 20%.

If you divide small enough, add other things to do, and from a microscopic point of view, you can make unlimited catties of sausages.

A pound of meat can't make much sausage. Less than half a catty, that is, a few taels.

It's just a catty, except for adding some seasonings to the sausage, nothing else, just a catty.

A pound of pork to make fresh sausages, you can make about two taels of a catty, and the dried sausages are about seven taels.

Dawurst is a long, cylindrical tubular food made by using a very ancient meat preservation technique in which the meat of an animal is ground into strips and then filled into a casing. China's sausages have a long history, and there are many types of sausages, which are mainly divided into Sichuan-style sausages and Cantonese sausages.

Selection of sausages

To buy sausages, you should choose big brands of sausages to buy, because the quality of big brands will be more excellent, and the flavor will be more unique. All the labels produced will be on the packaging and can be seen. We do not recommend buying bulk sausages because the quality of bulk sausages cannot be guaranteed.

How to make sausages

1.The casing is washed several times with water, and then soaked in water with green onions, ginger, and cooking wine.

2.The pork is cleaned with water, peeled and cut into slightly thicker slices, and the fat and lean meat are cut separately.

3.First add the salt to the pork slices, grasp and knead evenly, then add the high liquor and mix well, then add Sichuan pepper powder, chili powder, sugar, thirteen spices, vitamin C, sesame oil, stir a few times by hand again and put it in the refrigerator for about an hour.

4.The next step is simple, after the pork is marinated, put the casing on the mold, then load the marinated meat from the mold into the casing until the casing is full, and then divide the sausage into small sections and tie them with cotton thread.

5.Put the sausage in hot water and blanch it for ten seconds, then hang it in a ventilated place to dry, and find that there is gas in the sausage during the drying process, so you should use a toothpick to poke the hole and deflate it until the sausage water is dry and hard.

According to the proportion of 10 catties of pork:

3 taels of wine, 4 taels of salt, 6 taels of sugar, 1 tael of ginger powder, a total of 11 catties and 4 taels, then 1 catty of pork can be made into 1 catty of 2 taels of sausage.

How many catties of sausages can be made from one pound of porkA pound of pork can be made into a pound of sausages.

Without seasonings and additives, it can be more than 6 to 7 taels of dry sausages, and it is 5 to 8 heels of the kind of smoked sausage, depending on your conscience.

Ten catties of pork can make 12 catties of sausages, and the method is as follows:

Ingredients: 10 grams of pork filling, 10 small pieces of green onions, 10 small pieces of ginger, 1000 grams of corn starch, 20 grams of red yeast powder, 10 teaspoons of salt, 30 grams of sugar, 30 grams of thirteen spices, 20 grams of pepper.

1. Prepare a pig casing about 50 cm long, clean the casing, and soak it in clean water for later use.

2. 400 grams of pork filling.

3. Put the minced meat into a blender and mix it into a meat puree.

Fourth, the meat puree should be stirred to this delicate degree.

5. Finely chop the green onion and ginger, put it in the meat filling and mix well.

6. Add salt, sugar, thirteen spices, pepper, and a little red yeast rice flour.

7. Mix the cornstarch and a small amount of water into a paste.

8. Pour the starch paste into the meat puree in batches, pour a little and grasp it with your hands before pouring.

9. After pouring the starch paste, repeatedly grasp the meat puree until it is delicate and lubricated.

10. Put the casing on the funnel and pour the meat puree little by little.

Ten. 1. After filling, put it in the steamer and steam for half an hour.

Ten. 2. Ready to eat, or put in the refrigerator for storage.

Ten catties of pork can make 12 catties of sausages.

Sausages, a common food in Guangdong, Hong Kong and Macau and other parts of southern China, are made by placing pork in a casing made from pig's small intestine and compressing, dehydrating and drying it. Cantonese sausage is its representative. Cantonese sausages are made from pork and chopped or ground into cubes.

It is a kind of raw dried sausage product made by salt, nitrate (preservative), sugar, koji wine, soy sauce and other fears, filled with natural casing, and made by drying, air-drying or baking.

If you store sausages, if you put them in the refrigerator, they can usually preserve the umami for about 3 months. The main production areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. Except for the slight difference in the ingredients, the preparation method of all kinds of sausages is roughly the same.

How to eat:2. It can be fried with various vegetables, and the taste is extraordinary;

3. It can be used for barbecue or hot pot to eat, another kind of enjoyment;

4. For people who are busy with time, sausage fried rice and sausage instant noodles are good choices.

2. Put the pork into a larger container (basin or pot), put in salt, peppercorns, sugar, five-spice powder, liquor, cooking wine, grasp all the ingredients and mix evenly with your hands, put the delicious meat strips into the meat mixer and slowly pour the sausage into the casing with the tool of sausage, and gently push the meat tightly along the casing with your hands.

10 catties of meat: 45 grams of salt, 30 grams of monosodium glutamate, 150 grams of sugar, 350 grams of soy sauce, 150 grams of liquor, a pack of thirteen spices, 45 grams, marinate for 20 minutes after grasping well, and then you can start enema.

Because this has to shrink after being made into sausages, it is generally three catties. It doesn't matter if it's winter or summer, it's whether it's dry or not, it's just very hard to pinch, like old beef jerky, that's it!

Hello, happy to answer for you, your question I have received, please give me two minutes or so to type, I am not a robot, please do not end the order, thank you

A pound of pork is made into fresh sausages, and the dried sausages are about seven taels. According to the proportion of 10 catties of pork: 3 taels of wine, 4 taels of salt, 6 taels of sugar, 1 tael of ginger powder, a total of 11 catties and 4 taels.

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Ten catties of meat to make sausages should be used:2 packets of casing, 500 grams of sugar, 250 grams of liquor, 175 grams of refined salt, 225 grams of soy sauce, 50 grams of five-spice powder and 50 grams of monosodium glutamate.

Ingredients:

Pork (fatty) 10 kg.

Excipients:

2 packets of casing, 500 grams of sugar, 250 grams of liquor, 175 grams of refined salt, 225 grams of soy sauce (first grade), 50 grams of five-spice powder, 50 grams of monosodium glutamate.

Method:

Select pork elbow meat, separate the fat from the lean meat, and match the lean meat with the fat.

Cut the lean meat into centimeter-square cubes.

Fatty meat is cut into dices that are slightly smaller than lean meat.

Fill all the sliced meat into a large vat with a lid.

Take a large bowl, put it on the kitchen electronic scale, weigh 500g of sugar, 175g of refined salt, 50g of monosodium glutamate, and 50g of five-spice powder.

Pour into diced pork.

Then weigh 250g of high-grade liquor and 225g of first-class soy sauce.

Pour into diced pork.

Mix the diced pork well and mix until the seasoning is fully melted.

Cover the barrel with a lid and place in a cool place and marinate overnight.

Wash the casing and soak it in water for half an hour.

Prepare a small manual meat grinder and change the tube for the enema.

Smooth out the casing, put one end on the bucket, and roll it up like a sleeve, leaving 5 cm at the end.

Place the diced pork into the inlet, shake the handle to squeeze the meat into the tube, and pause when the meat is just leaking out of the tube.

Squeeze the excess casing out of the air and tie a dead knot.

Continue to pour in the pork and hold the sausage forward with your hand to avoid overfilling it and tightening it to burst the casing.

After filling a casing, tie a dead knot at the end, and a sausage is finished.

Twist a whole sausage every 15 cm or so, twist it twice, tie it tightly with cotton thread, and divide it into several small sausages.

Hang in a ventilated, cool, dry place and air dry for 7 to 10 days. When the surface of the intestine is dry, it can be put away when it shrinks and wrinkles.

Ten catties of meat: 50 grams of salt, 40 grams of icing sugar, 20 grams of chicken essence, a small bowl of white wine, one-third of thirteen spices, 60 grams of salad oil, 150 grams of soy sauce.

The practice of sausages.

1. Materials. Good pork, chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt.

Second, the practice steps:

1. Use good pork (fat and lean ratio 1:2), with chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt, put them together in a certain proportion and stir well, marinate for 2-3 hours.

2. Put the marinated meat into the washed casing, and then use a rope every 20 cm or so after it is filled, and finally use a bamboo skewer to pierce the outside of the intestine at an equal distance to release the air in the intestine.

3. Place the freshly filled sausages in a ventilated place to dry for about 1 week to remove excess water.

4. Finally, hang the dehydrated sausages in a sealed environment and smoke them for one day.

3. How to eat:

1. After washing and cooking, add condiments to steam, fry and bake.

2. The most common way to eat: wash the sausages and cook them, and cut them into slices obliquely after cooling, without putting any condiments. This original taste is the most authentic Sichuan cured meat.