How to make sausage meat? The most popular practices and techniques revealed on the Internet
In the past 10 days, the method of making sausage meat has become one of the hot topics on the Internet, especially in food communities and short video platforms, setting off a wave of DIY craze. This article will combine the hot topics on the Internet to sort out the methods, precautions and popular recipes for making sausage meat, helping you to easily make delicious sausages at home.
1. Basic production process of sausage meat
The production of sausage meat is mainly divided into four steps: material selection, pickling, enema, and drying. According to popular discussions across the Internet, the following is a detailed step-by-step analysis:
| steps | Operational points | Hot Tips |
|---|---|---|
| 1. Selection of materials | Choose lean and fat pork (recommended 3:7 ratio) | Popular choices: pork belly or ham |
| 2. Pickle | Add salt, sugar, white wine, five-spice powder and other seasonings | The most popular recipe on the short video platform: add 15 grams of salt per 500 grams of meat |
| 3. Enema | Use casings for filling, pay attention to the appropriate tightness | Expert advice: Soak the casings in water for 30 minutes before filling. |
| 4. Drying | Dry in a ventilated and cool place for 7-10 days | Hot topic: Northern winter is the best time for making sausages |
2. Comparison of popular sausage recipes across the Internet
Through data analysis on the food platform, we found that the following three recipes are the most popular:
| Recipe type | main seasoning | Features | heat index |
|---|---|---|---|
| Traditional Cantonese style | Salt, sugar, white wine, light soy sauce | Moderately sweet and salty, rich wine aroma | ★★★★★ |
| Spicy Sichuan flavor | Salt, pepper powder, chili powder, white wine | Spicy and fragrant, unique flavor | ★★★★☆ |
| Innovative fruity aroma | Salt, sugar, orange peel, cinnamon powder | Fresh fruity aroma and rich taste | ★★★☆☆ |
3. Answers to frequently asked questions about making sausages
Based on the questions asked by users on major platforms in the past 10 days, we have compiled the following frequently asked questions:
1.Q: Is it normal for white matter to appear on the surface of sausages when they are dried?
A: This is a normal phenomenon caused by salt analysis and does not affect consumption.
2.Q: Can sausages be made without white wine?
A: Liquor can sterilize and increase flavor. If substituted, it is recommended to use high-strength rice wine.
3.Q: To what extent is the sausage dried?
A: When the surface of the sausage is dry, it should be elastic but no longer soft when pressed.
4. Recommended innovative ways to eat sausages
The most popular creative ways to eat sausages on short video platforms:
| How to eat | Brief description of practice | Popularity tag |
|---|---|---|
| Sausage Braised Rice | Cook with rice and add peas and carrots | #lazymannecessary |
| Sausage Pizza | Slices as pizza toppings | #中西合bi |
| Sausage and scrambled eggs | Slices and scrambled with eggs | #kuaishoucai |
5. Things to note when making sausages
1. Pay attention to hygiene throughout the process and disinfect tools
2. Marinate for no less than 12 hours
3. The drying environment should be ventilated and dustproof
4. When the weather is humid, you can use a fan to dry the surface first.
5. It is recommended to vacuum package and freeze during storage.
Through the above organized data, I believe you have mastered the essentials of sausage making. Taking advantage of the dry weather in winter, hurry up and make your own special sausage!
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