How much salt is appropriate for making Chinese sausage? How to remove the meaty smell from Chinese sausage?

Sausage is a very old food production and meat preservation technology, which refers to the long cylindrical tube food made by mincing animal meat into a paste and then stuffing it into casings. So how much salt is appropriate for making sausage? How to remove the meaty smell of sausage? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How much salt is appropriate for making sausages?

2. How to remove the meaty smell of sausage

3. Tips for making sausage

How much salt is appropriate for making sausages?

If you make sausages at home, you can put about 16 grams of salt per pound of meat. If you like salty food, you can put more, but not more than 20 grams of salt. Putting too much salt will not only make it taste salty, but also be harmful to the body. Guangdong people like to make sweet sausages. If you want to make salty sausages, 4 taels of salt is enough for 10 pounds of meat, and then add MSG, cooking wine and other seasonings according to personal taste.

How to remove the meaty smell of sausage

1. We must buy fresh meat, and it must be meat that has been bled. Otherwise, the meat will produce a bad smell due to spoilage or corruption, or it will be very fishy due to the smell of blood.

2. After purchasing the meat, we need to soak it in clean water to remove the blood and odors in the meat. A little salt can be added to the soaking liquid to increase the effect of soaking and removing odors.

3. When soaking meat, you need to change the water several times until the color of the meat soaking liquid is relatively clean and clear, and no longer turbid or bloody. Generally, it should be soaked for at least half an hour to achieve a good deodorizing effect.

4. If you feel that the meat still has an odor, you can use some baking soda water or powder to stir it with the meat to break up the meat fibers and make it fluffy, thereby better removing the odor.

5. We can chop the ginger, garlic, onion and other ingredients and mix them with egg white, meat, etc., wait for a while and then put them in the pot to cook. At this time, there will be no special smell at all.

Sausage making tips

Hanzhong's sausages include not only traditional sausages that suit the local tastes of Hanzhong people, but also Cantonese sausages, five-spice sausages, and spicy sausages. Different flavors of sausages have different ratios of ingredients and materials used in the production process.

The five-spice sausage has one-third less salt. Master Song said that 10 grams of minced ginger and 1 gram of minced green onion are added to each pound of meat in the five-spice sausage, which reduces the meaty smell of the sausage.

Spicy sausages need to be added with Sichuan peppercorns and chili peppers. Hanzhong is close to Sichuan, and the flavor is also heavier, so many people love spicy flavors. The two most important seasonings for spicy sausages are Sichuan peppercorns and chili peppers. Sichuan peppercorns should be selected, which have a good spicy taste; the best chili peppers are Fujian pepper king, which are spicier.

Cantonese sausage is light and sweet, and children like it more. It has more sugar and less salt, no fat, and is made of lean meat. Since lean meat contains more water and is tender, it does not absorb much salt, so this kind of sausage needs more sugar and strong liquor.