Authentic Cantonese sausage recipe, what are the ingredients for Cantonese sausage

Cantonese sausage. Ingredients:

Per 100 kg of pork (including lean meat, 70% white fat, 30% white sugar.

kg 60° Daqu liquor kg White soy sauce 5 kg Refined salt kg Sodium nitrate.

100 grams. Directions:

1. Cut the selected pork into 1 cm cubes according to lean and fat, and then wash them with warm boiled water to wash off the oil slick on the diced meat.

2. Put the lean meat, fat meat and ingredients in the pot meat in proportion, mix evenly, and you can get an enema in a few moments.

3. Three days before the enema, the casing must be washed and baked over charcoal fire to bake off the residual water in the casing.

4. Soak the baked casing in warm water, then take it out, and when the prepared sausage filling is poured into the bottom end of the casing, the bottom end is tied up, and the upper end of the casing is all filled. Spread the filled intestine on the wooden table, and poke holes in the intestine with 100 needles (nails with steel needles on the wooden board, shaped like a board brush for brushing clothes) to make it easy to discharge water when drying the intestines.

5. Tie the enema with silk grass at a distance of 28 cm, then tie it tightly with hemp rope, and hang a bamboo pole to make it easy to bake.

6. Place the bamboo pole of hanging intestines on the wooden frame of the drying room, and after 3 hours of baking, exchange the upper and lower positions of the sausage to make the intestines evenly baked. When it is not baked by fire, it can be placed in the sun and exposed to the sun, and it can be hung in the room at night, and it can continue to be sun-dried until the intestinal water is exhausted and there is an oily phenomenon. If it is cloudy or rainy, it must be moved to the drying room in time and baked until it is mature.

Cantonese sausage smells fragrant, tastes particularly good, chews meaty, and has just the right amount of saltiness and sweetness. So what's the recipe for an authentic standard Cantonese sausage?

Recipe for Cantonese sausage.

The 3,3,3,3" system is a classic mature recipe for homemade Cantonese sausages, that is, one pound of pork is marinated with 3 money of refined salt, 3 money of sugar, 3 money of fine soy sauce, and 3 money of white wine. Of course, this is only the amount of basic materials, which can be appropriately increased according to personal tastes and preferences, and generally only increases.

7 catties of lean meat and 3 catties of fatty meat, with 5 taels of sugar, this is the standard ratio, and 10 catties of meat are used for half a catty of sugar, 3 taels of Fen wine, two salts, and 20 grams of red yeast powder. Among the above materials, sugar, salt, and wine are required, and others are not required.

The meat used for the enema, the lean and fat meat is bought back according to the ratio of seven or three, and the lean meat is seven catties and three catties of fat in ten catties of meat, and two taels of Fenjiu (it is recommended to use red wine, and the color is very good). Three taels of white sugar (the sausage in the south is sweet, and there are also six taels), two taels of salt, two taels of light soy sauce, and in the past, it was necessary to add some nitrate to make wax products, this thing is estimated to be difficult to buy, and there is no it. If you have one, add four dollars.

These are the proportions of the marinated seasoning of the sausage, and we adjust the proportion according to the amount of cooking.

Cut the lean and fatty meat into small dices, and there are also those that cut the lean meat into thin slices, soak it in water to remove the blood, and then cut it into dices, and then wash it with warm water and drain the water after the fatty meat is diced. Put the seasoning in a large basin, pour in the diced fatty meat and stir well, marinate for about an hour, and then put the lean meat together and stir well. The main thing is that fatty meat is not as easy to taste as lean meat, so it is necessary to marinate fatty meat first.

The casing (the previous kind of pig casing had to be soaked in warm water and then pinched dry) was tied with hemp rope (cotton rope can be used now, don't use chemical fiber rope, it will melt as soon as it is baked), and a wide-mouth funnel was inserted into the opening at the other end, and the stirred meat was poured into the casing from the funnel, and a section was tied with a rope after a section was filled. Blanch all the filled intestines in hot water at 70 degrees Celsius, and drain the water.

Put the blanched sausage on a pole and hang it in a windy place under the sun to dry (it is best to marinate in winter). At night, use a small charcoal stove to bake slowly (I don't know if it's okay to bake at 45 degrees in the oven?). I haven't tried it, people with lofty ideals may wish to give it a try), and then take it out to dry the next day.

After five or six days of drying, the sausage will shrink, the appearance will become very oily, and the sausage will be ready.

The ingredients for Cantonese sausage are as follows:

Sugar: In the production of lap-mei, sugar can neutralize the flavoring, soften the meat, improve the color and prevent nitrite.

The role of decomposition. Therefore, it is required that the grain is uniform, dry and loose, the color is white, there is no colored sugar, sugar block, no foreign matter, and the aqueous solution is sweet and pure.

Wine: It can not only eliminate the smell of meat, but also increase the fragrance of the product, and has the effect of sterilization, coloring and quality preservation. It is required to be transparent and clear, without precipitated impurities, and the smell is fragrant and pure. Alcohol content.

It is advisable to take 54 degrees, like Fen wine.

Rose wine can give the product a special mellow aroma.

Table salt: both as a preservative.

It is also a seasoning that inhibits the growth of bacteria. It plays an osmotic role in the curing of cured meat.

The water in the muscles is discharged, the muscles contract, and the meat becomes compact for easy preservation.

Soy sauce: It can be divided into two types according to its manufacturing methods, namely brewed soy sauce and prepared soy sauce. Because brewing is made by decomposing soybeans and flour by the action of mold, it has a special taste and flavor of soy sauce, so it is recommended to use brewed soy sauce in the production of sausages.

At the same time, the microorganisms, ammonia nitrogen and other indicators of soy sauce should be monitored.

Sodium nitrate. Nitrate is reduced to nitrite under the action of bacteria, nitrite has good color and color development, can inhibit the growth of spoilage bacteria in wax products, and can produce special pickled flavor to prevent fat oxidation rancidity. In view of the safety of nitrite, manufacturers should strictly control the amount of nitrate added and strictly test the amount of nitrite residue.

Casing: The casing used in Cantonese sausages is mostly salt casings or dry casings. The salt casing is tough, the product is refreshing, and the taste is good.

Dry casings are pickled, processed, dried or sun-dried, the casings are thin and brittle, but there are many varieties, such as protein casings, single casings, blow-drying casings, etc.

Precautions for filling Cantonese sausages:

First, if you want to make the sausage taste delicate, it tastes not old, when making the sausage, you should choose the tip of the pork rump, and then cut the meat into slices, and you must not use meat filling. So the trick in the first step is to choose fat and thin pieces of meat to make sausages. It is also necessary to remove the tendons and skin.

Second, when filling sausages, pay attention not to fill too loose, do not fill too tight, too tight casings will burst, too loose sausages will deflat, the best treatment here is to gently push the meat into the meat with your hands after filling a sausage, so that the gap between the meat is tighter.

3. After the sausage is filled, use a toothpick to insert a hole in the sausage to expel the air in the sausage.

Fourth, the finished sausage is dried in a ventilated place for about 10 days, until the surface is a little hard, and the inside is still a little soft, then it can be put into the refrigerator for freezing, and it can be stored for a year.

Dear, I am glad to answer for you: Cantonese sausage production method and formula 500 grams A: Cantonese sausage production method and formula 500 grams are as follows:

The ingredients for homemade Cantonese sausage are as follows: Ingredients: 500 grams of pork, an egg white, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of white pepper, and an appropriate amount of cooking oil.

Seasoning: Appropriate amount of sugar, appropriate amount of salt. Steps:

1. The first thing you need to do is to wash the appropriate amount of pork, cut it into small pieces, and then chop it into meat puree. 2. Then add an appropriate amount of egg white to the appropriate amount of meat puree. 3. Then add an appropriate amount of salt and stir well.

4. After that, add other appropriate seasonings. 5. After that, stir all the seasonings and marinate for 1 hour. 6. The casing that I bought back was not washed and soaked in water.

7. Immediately after the other mouth of the casing, tie the hemp rope, and put the other opening on the mouth of the mineral water bottle in the dry preparation hall. 8. Next, put the meat puree into a piping bag and slowly squeeze it into the casing. Fill it with pureed meat and tie it with a rope to seal it.

9. Then spread tin foil on the baking sheet, brush with a layer of oil, and put the sausages on the tin foil. 10. Then use a toothpick to pierce a small hole in the sausage to prevent the sausage from bursting during the baking process. 11. Finally, preheat the oven at 180 degrees for 10 minutes, and bake in the middle layer for about 30 minutes.

Ingredients: 500 grams of pork, an egg white, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of white pepper, and an appropriate amount of cooking oil.

Seasoning: Appropriate amount of sugar, appropriate amount of salt.

Steps: 1. Wash the pork and cut it into small pieces and chop it into puree.

2. Add egg whites to the meat puree.

3. Add salt and stir well.

4. Add other seasonings.

5. Stir all the seasonings and marinate for 1 hour.

6. The purchased casing is washed and soaked in water.

7. The other mouth of the casing is tied with hemp rope, and the other opening is set on the mouth of the mineral water bottle.

8. Put the meat puree into a piping bag and slowly squeeze it into the casing. Fill it with meat, and then tie a rope and seal it after dressing it with mud.

9. Spread tin foil on the baking sheet, brush with a layer of oil, and put the sausages on the tin foil.

10. Use a toothpick to make a small hole in the sausage to prevent the sausage from bursting during the baking process.

11. Preheat the oven at 180 degrees for 10 minutes, and bake in the middle for about 30 minutes.

The practice and recipe of Cantonese sausage:

Prepare ingredients: 4 kg of lean meat (leg meat), 1 kg of fatty meat, 70 grams of salt, 50 grams of white soy sauce essence (head pump), 280 grams of sugar, 75 grams of Fenjiu, 380 grams of water, appropriate amount of corn coating, appropriate amount of hemp rope, 15 peppercorns, one star anise, 4 casings (air-dried).

1. Wash and dry corn clothes until they tear strips, as a material for dividing sausages, which is environmentally friendly and hygienic.

2. Be sure to use Fenjiu and sausages to make them fragrant. Without white soy sauce, you can substitute other light-colored light soy sauce.

3. Wash the fat on the surface of the fat with warm water, cut into small cubes, add 80 grams of sugar and 25 grams of Fenhe mold to accompany the wine, and put it in the refrigerator to taste.

<>5. Slice the lean meat, cut it into strips and then change it into cubes, add 50 grams of Fenjiu, 70 grams of salt, and cool the sugar water (remove the pepper and star anise, and mix well.)

6. Add the marinated diced fatty meat, mix well, and refrigerate overnight.

7. Soak the casing with warm water.

8. Put the casing on the enema tool.

9. Enema. <>

10. Use a toothpick to prick the intestine and exhaust gas.

11. Tie it in sections with corn coats.

12. Rinse with warm water at 60 degrees to remove surface impurities and grease.

13. Press air-drying, sun-drying, air-drying, sun-drying, so that after about a week, the sausage will be ready.

Hello, for you to find out how to make Cantonese sausages and recipe eggplant with search. Ingredients: First of all, 3500 grams of lean meat and 1500 grams of fatty meat, then 100 grams of refined salt, 250 grams of sugar, 250 grams of light soy sauce, 150 grams of Shanxi Fenjiu, 2 grams of nitrate, and 750 grams of water Steps:

The first step is pickling: first of all, the fat meat is soaked in boiling water, mixed with a small amount of Shanxi Fenjiu, an appropriate amount of sugar, the reason for this is to ensure that the fat stool meat will be transparent after marinating and cooking, to ensure that the appearance of Cantonese sausages reaches the peak, and this can make Cantonese sausages not fat or greasy, here you need to marinate about 1 day, with a knife to cut into meat particles slightly larger than soybeans; Then cut the lean meat into soybean-sized pieces, add refined salt, sugar, light soy sauce, Shanxi Fenjiu and nitrate, mix well, and marinate for at least 8 hours. The second step is the winding

After the two kinds of meat are marinated separately, you can put them into the same steel basin, add water, borrow the help of the funnel to press the meat water into the soaked soft casing, be careful not to fill it too full, and then knot the casing at both ends, and pierce the meat sausage with a needle; Tie it with hemp rope every 30 centimeters into a trembling calendar, then hang it on the shelf, dry it slightly with charcoal fire, and then put it in a ventilated place to dry it, and it can be made successfully in 7 days.