Low-uric-acid pork sausage
A technology of pork sausage and pork belly, which is applied in the field of pork sausage, can solve the problems of single taste, high uric acid content, unfavorable health after long-term consumption, and achieve the effect of salty and light taste and high nutritional value
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[0010] A pork sausage comprises the following raw materials in weight: 5-13 kg of pork belly, 1-4 kg of chicken, 0.6-0.7 kg of edible salt, 0.9 kg of sucrose, 0.3 kg of spiced seasoning powder, 2 kg of rice wine, and 1 kg of soy sauce.
[0011] Preparation process: Preparation process: 1. First put the pork belly into the meat grinder and grind it into meat filling, then put it into a container with other ingredients and stir it into a paste, marinate for 5-6 hours, and put it into the sausage enema machine; 2 .Put one end of the sausage casing into the official machine and fill it. The filling should be even, every 40cm, and both ends are buckled; 3. Air-dry the sausage, then put it in a steamer, steam for 50 minutes until it is cooked, take it out and let it cool.
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