Sesame sausage manufacturing method

[0027] 1. Ingredients

[0028] According to the percentage by weight of the finished product of sesame sausage, the following ingredients are weighed:

[0029] Lean meat 40-65%, fat meat 10-25%, sesame 2-10%, salt 1-2%, sugar 1-2%, ginger 0.05%-0.1%, chili sauce 0.1%-0.5%, pepper 0.02% ~ 0.1%, a small amount of orange peel.

[0030] Second, the production process

[0031] 1. Mixing material

[0032] Stir the above ingredients evenly and marinate for 2 hours.

[0033] 2. Enema

[0034] Wash the casing, make a section about 200 mm, fill a casing with the evenly stirred ingredients, prick a small hole at a distance of 1-2 cm with a fine needle, empty the gas in the intestine, tie it with a rope, and then Fill the next casing. Put all the stuffed intestines in hot water and scald them, then take out and drain the water.

[0035] 3. Dry

[0036] Hang the scalded intestines in a windy place under the sun to dry.

[0037] 4. Smoked

[0038] Choose cypress branches, sugar cane

[0040] 1. Ingredients

[0041] According to the percentage by weight of the finished product of sesame sausage, the following ingredients are weighed:

[0042] Lean meat 40-65%, fat meat 10-25%, sesame 2-10%, salt 1-2%, sugar 1-2%, ginger 0.05%-0.1%, chili sauce 0.1%-0.5%, pepper 0.02% ~ 0.1%, a small amount of orange peel.

[0043] Second, the production process

[0044] 1. Mixing material

[0045] Stir the above ingredients evenly and marinate for 2 hours.

[0046] 2. Enema

[0047] Wash the casing, make a section about 200 mm, fill a casing with the evenly stirred ingredients, prick a small hole at a distance of 1-2 cm with a fine needle, empty the gas in the intestine, tie it with a rope, and then Fill the next casing. Put all the stuffed intestines in hot water and scald them, then take out and drain the water.

[0048] 3. Dry

[0049] Hang the scalded intestines in a ventilated place to dry.

[0050] 4. Smoked

[0051] Choose cypress branches, sugar cane bark, to