Why do you sell sausages and bacon with a shiny appearance, but you can t make them yourself

Processing technology. Process flow:

Raw material selection (fresh pork) Cleaning, changing the knife, draining, ingredients marinating, ground meat enema, ligation, air drying, smoking, piercing, inspection, outer packaging, finished product.

Ingredients: fresh pork, pig casing, salt, sea pepper noodles, Sichuan pepper noodles, pepper noodles, wine, monosodium glutamate, liquor, sugar, ginger, soy sauce, red yeast rice.

Processing process: Fresh pork is used to make Sichuan-style sausages, peeled and washed, and then cut into small pieces of meat about 15 cm long and 8 cm wide, drained and set aside. Put the peppercorns, salt, and dried chili peppers into the drum stir-fry machine and fry for 20 minutes, then mix well with monosodium glutamate, pepper, sweet potato powder, soy sauce and other seasonings, stir well with the drained meat, marinate for about 15 minutes, and set aside.

Rinse the pig's small intestine with water repeatedly to remove excess oil. Clean the meat grinding enema machine, put the casing on the outlet funnel mouth, put the marinated meat material from the inlet of the meat grinding enema machine and open the meat grinding enema machine, and fill the casing with the ground meat from the funnel. After the enema, tie each section with a thin thread of 20 cm, and use a bamboo skewer or stainless steel needle to prick the outside of the intestine at an equal distance to release the air in the intestine.

Wear the sausages on the stainless steel rod of the hot air dryer (be careful not to let the intestines stick to each other, so as not to affect the air drying effect), put the stainless steel rod of the sausage on the air drying trolley of the hot air dryer and push it into the hot air dryer and close the door. Turn on the power switch of the hot air dryer, enter the air drying temperature and time according to the process requirements, and the hot air dryer will work according to the temperature you need and the agreed requirements.

The hot air dryer produced by Nanjing Mingrui Machinery Equipment is equipped with a smoking system, and you can choose the right smoking material and smoking time according to your own needs. Smoked ingredients can be sawn wood, orange peel, cypress branches, peanut shells, spade shells, etc. After the smoke is finished, the indicator light on the hot air dryer is lit, and the smoke in the hot air dryer is discharged at this time, and the hot air dryer door is opened.

Pull out the air-drying trolley to vacuum-pack the sausages and seal the outer color bag.

Processing equipment: drum frying machine, hot air dryer, meat grinding sausage machine, vacuum packaging machine, sealing machine.

3. Preservation and consumption methods.

Vacuum-packed Sichuan sausages that have been smoked are stored at room temperature for more than 6 months. Before eating, put it in a pot of boiling water with vacuum packaging, and cook for about 15 minutes before opening the bag and slicing it.

Because what is sold outside will be air-dried, and it is a trade secret, if everyone knows it, no one will buy it.

It is because of the uneven heating, I suggest that you must roll a few more times when frying, and do not not turn over. In addition, when marinating, be sure to evenly spread some salt.

The reason for this phenomenon is that for some bacon, they are not fully cooked, and many cooked bacon will be transparent.

It is because these bacon are made from different parts, so some are transparent and some are opaque.

Smoked bacon, the inside and the outside are consistent, cooked and cut into slices, transparent and shiny, the color is bright, the yellow is translucent red, the taste is mellow and fragrant, the fat is not greasy, the thin is not stuffed with teeth, not only the flavor is unique, the nutrition is rich, and it has the functions of appetizing, going to cold, eliminating food, etc. Southern Shaanxi bacon maintains the characteristics of good color, aroma, taste and shape, and is known as the praise of "a boiled meat and a hundred fragrant".

1. The fat content of bacon is very high. In terms of weight, the fat content in 100 grams of bacon is as high as 50%; Not only that, bacon also contains a considerable amount of cholesterol 123 mg per 100 grams, which is 50% higher than pork!There is a lot of evidence that saturated fat and cholesterol are "risk factors" for high blood lipids.

2. Bacon loses a lot of nutrients. In the production process, many vitamins and trace elements in the meat are almost lost, such as vitamin B1, vitamin B2, niacin, vitamin C, etc. It can be said that bacon is a "double nutritional imbalance" food.

The adverse health effects of this double imbalance may also be "exacerbated".

3. The salt content of bacon is higher. The sodium content of 100 grams of bacon is nearly 800 milligrams, which is more than ten times the average amount of ordinary pork. Long-term consumption of large amounts of bacon virtually causes excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure.

Therefore, for friends with high blood lipids, it is very important to choose and consume oils and fats scientifically. Although eating a lot of fats and fats is not good for your health, it is not advisable to avoid eating oil at all. Vegetable oils based on monounsaturated fatty acids, such as olive oil and tea oil, can be used in the daily diet, which is helpful for reducing "bad cholesterol" and raising "good cholesterol".

However, no matter how good the "oil" is, it must be eaten in moderation, 20-25 grams per day is enough.

Summary. The difference between bacon and sausage is mainly in the raw materials and processing technology. Bacon is made by using pork that has been marinated and dried, and has a salty and fragrant taste and a hard texture.

Sausage is made by mixing pork, pork loin, spices, etc., grinding, filling into pig intestines or other containers, and then marinating, baking and other processes, with a delicate taste and a relatively fragrant taste. Therefore, it can be said that bacon and sausage are different in terms of raw materials, processing technology and taste, and everyone's preferences are also different, and the specific degree of warmth needs to be determined according to personal taste and preferences.

The difference between bacon and sausage is mainly in the raw materials and processing technology. Bacon is made by using pork that has been marinated and dried, and has a salty and fragrant taste and a hard texture. The sausage is made by mixing pork, pork loin, spices, etc., grinding, filling into pig intestines or other containers, and then making sections through pickling, baking and other processes.

Therefore, it can be said that bacon and sausage are different in terms of raw materials, processing technology and taste, and everyone's preferences are also different, and the specific degree of warmth needs to be determined according to personal taste and preferences.

You've done a great job! Can you elaborate on that?

The difference between bacon and sausage lies in the raw materials and processing technology. Bacon is cured and dried pork, which has a hard and salty texture; Sausage is mixed with pork, silver socks, spices, etc., and then filled into the pork intestine, and made by salting and baking, with a delicate taste and fragrant taste. The exact level of warmth varies depending on individual taste and preference.

Because the pickling method is different, the taste is different.

1. In terms of shape, the shape of the sausage is different from the shape of the bacon, the sausage is the shape of the sausage, and the shape of the bacon is irregular.

2. In terms of production technology, sausages are made by drying and air-drying, while bacon is made by salting and then baking.

3. In terms of taste, sausage has a faint smoky taste, which is not as heavy as the smoky taste of bacon.

Sausage has a characteristic, that is, the alcohol flavor is particularly strong, it is relatively thin and small compared to the pork sausage we fill here, and the second is that the taste is also very different.

Dawwurst is best used to make claypot rice, and it goes well with rice. Of course, you can also have a few of them when you are cooking shabu-shabu, which is also quite good. I always feel that the taste is too big when I stir-fry it, and it is easy to cover up the charm of other ingredients, so I usually eat relatively little, plus I have previous experience, and my favorability for sausage is not so high, so I eat more bacon.

Whether it is bacon or sausage, it is the secondary processing of meat in the preservation of timeliness, whether you like it or not, it is completely a choice of personal preference, if you want to try a new taste, you can experience a handful, there are many delicacies, only you have felt it, delicious food is called food.