Method for manufacturing Kazakh ethnic-flavour smoked horse sausage
A technology of flavor smoked horse sausage and production method, applied in the directions of food preparation, application, food science, etc., can solve the problems of restricting the production and development of smoked horse sausage, not having the Kazakh nationality, etc. Effect
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Embodiment 1
[0007] Embodiment 1, a kind of preparation method of Kazakh national flavor smoked horse sausage, comprises the following steps, the first step, prepares materials: choose fresh horse meat or horse rib meat with bone, clean and cut into strips, the length is 8cm in width, 5cm in width, and 4cm in thickness, wash the horse intestines and set aside, prepare edible salt, garlic, and peppercorns, and prepare the large tile jar container;
[0008] The second step, marinating: mix the above prepared horse meat or boned horse rib meat with edible salt, garlic and pepper, put it into a large earthen jar container, turn it up and down every 12 hours, and marinate for 48 hours. hour, the pickling temperature is controlled at 4-8 degrees Celsius, and at the same time, cover the large tile cylinder container with a cylinder cover to avoid direct contact with the air;
[0009] The third step, smoking: pour the above-mentioned marinated horse meat or horse rib meat with bones into the...
Embodiment 2
[0011] Embodiment 2, the production method of Kazakh national flavor smoked horse sausage, add 3.0 kilograms of edible salt, 300 grams of garlic paste, 80 grams of Chinese prickly ash according to every 100 kilograms of horse meat or boned horse rib meat and mix evenly, and cement bricks are used in the smoking room For the mixed room, the wooden frame is made of Populus euphratica wooden frame. Make according to the preparation method of embodiment 1.
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