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Raw material formula: fresh pork (lean meat accounts for more than 50%) 100 kg refined salt 3.5 kg nitrite 50 g white sugar 5 kg Shaoxing wine 10 kg sesame oil 4 kg spiced noodles (made from white seeds, cardamom, dried tangerine peel, cinnamon, kaempferia rhizome, clove, Amomum villosum, pepper, aniseed, etc.) 500 g production method: 1. 2. After curing, pour the meat stuffing into the finished casing with a funnel, puncture some holes with a needle to remove the air in the intestine, tie it into small pieces with hemp rope, expose it to the sun until it is half dry, hang it on a bamboo pole, hang it in a ventilated place, and take it off for steaming for about 20 days. 3. Put the dried sausage into a steamer for steaming, and after about 30 minutes, take it out and cool it to get the finished product. 4. Small sausages should be stored in the form of hanging, the site should be dry, the temperature should be low, and the sun should be prevented. It can be stored for more than one year, and its quality remains unchanged. Product features: delicious quality and convenient to eat.
Reprinted with attribution:
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