The egg white sausage is crisp and refreshing, delicious and delicious, and the food is not greasy. It is deeply loved by the public. Its manufacturing process is easy, raw materials are readily available, and it 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, and 50 g of sodium nitrate.
2, manufacturing methods
(1) Raw material solution After the lean muscle of the pig's front and rear legs is removed, the long square of 7-8 cm in width and 2-3 cm in width is cut. Salt and sodium nitrate were evenly mixed according to the batching standards, sprinkled on the meat, and thoroughly mixed. Thereafter, they were placed in a refrigerator for refrigeration and marinated for 3 days.
(2) Making stuffing Remove the marinated meat, grind it with a meat grinder, then add egg white, seasoning, flour, starch and appropriate amount of water, and mix well.
(3) Fill the filling into the intestines, slightly compacted, if there is a gas in the intestine, the needle can be used to pierce the deflation, and then the mouth will be fastened.
(4) Baking The cooked sausages were placed in an oven at a temperature of 65-80°C, and baked for 1.5 hours until the surface of the intestine was monotonous, showing a deep walnut pattern, and the hands were not wet and sticky.
(5) Smoked boiled sausages are boiled in clean water at 90°C for about 1 hour. When the hand is pinched, the intestines are hard and rich and flexible. Afterwards, the intestine was placed in a fumigation oven with a temperature of 70-80°C for 40-50 minutes. When the intestines were smoked until light brown, they were ready for consumption.
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