Method for preparing sausage
A manufacturing method and sausage technology, which are applied in the field of sausage manufacturing, can solve the problems of low sugar content and poor flavor in sausages, and achieve the effects of high sugar content, reddish color and rich sauce flavor.
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[0012] As shown in Figure 1, the manufacture method of the present embodiment is: adopt high-quality refined meat as raw material, cut into 15 × 15mm small pieces of meat, select after strictly taking the bones, add special mother-child soy sauce, this soy sauce adopts flour as raw material, Add water to knead the noodles, put them into the fermentation room after steaming and cool down, and they will naturally bloom for 5-6 days. After blooming, the sauce cakes are placed in the hot sun to dry the water, put into the tank, and put in 0.4% amino acid nitrogen. Soy sauce above g / 100ml is made by stirring and fermenting in the sun and night dew, pressing, filtering, blending and sterilizing. Then add white wine and monosodium glutamate to prepare, and then pour the prepared raw materials into the prepared casings of fresh pig small intestines, tie them in sections, and use a drying process that combines the temperature below 15 ℃ in winter, and the combination of drying and natur...
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