Red sausage(hong chang )

Red sausage method:

Raw materials for making red sausage:

500g pork, 10g casing, 50g egg white.

Ingredients for red sausage:

Starch 40g, salt 10g, pepper 1g, monosodium glutamate 1g, nitrate 0.5g.

Steps of making red sausage:

(1) Grind the pork into mud and put it in a basin. Add refined salt, egg white, starch, pepper, monosodium glutamate and nitrate. Mix well. Pour it into the pickled casing. Tie the mouth and divide it into sections.

(2) Add cold water to the soup pot, put on the filled intestines, boil them over high heat, change the low heat immediately, and take them out when they are cooked. After cooling, roll the light reddish food on the surface, then coat them with sesame oil, and serve on the platter.

Quality of Lai Cuisine: light red and shiny, salty and fragrant, moderate hardness and shape.

Red sausage

Red sausage is a kind of sausage made of pork, starch, garlic and other materials originated from Russia and Lithuania. It's named for its fiery red color. The taste is mellow and delicious. After the construction of the Middle East Railway, it was introduced into China by Czarist Russia and became a specialty of Harbin, Jiamusi, Qitaihe, Manzhouli and other places in Northeast China, especially the red sausage produced in Harbin. It is one of the famous specialties in China and is sold all over the country.

Harbin red sausage

Harbin red sausage is the representative of Harbin specialty. Harbin red sausage is a fine dish with wrinkled luster, smoked aroma, good taste, dry quality, fat but not greasy, high protein content and rich nutrition. It has become an indispensable gift and food for consumers of all walks of life. Harbin red sausage has a history of nearly one hundred years, and has become the symbol of Northeast specialty, Heilongjiang specialty and Harbin specialty. Harbin red sausage can be divided into Harbin Qiulin food red sausage, Harbin Qiulin lidaosi red sausage, Harbin meat joint red sausage, Harbin Business Committee red sausage, Harbin Agricultural University red sausage, each with different characteristics. In December 2013, Harbin Red Sausage local standard solicited opinions and meat content was to be increased

In other words, the taste and quality of Harbin Red Sausage will be better in the future.

Historical origin

In 1913, Harbin gradually flourished due to the construction of the Middle East Railway. People from different regions, here integration, development, Chinese and western, inclusive city character gradually formed. At this time, the British merchant Ma Qianshi invested 55000 pounds to establish Binjiang Products UK import and Export Co., Ltd., the largest livestock products processing enterprise in China at that time, in Harbin. It mainly engaged in livestock and poultry slaughtering and meat processing. It was one of the first three well-known enterprises in Harbin. It acquired domestic chickens, ducks and pheasants for processing, commonly known as "chicken and duck company", which is "Harbin" It is the predecessor of the meat League. The company introduced the red sausage processing technology of Russian technician aijinbinsi, built the enema workshop, and produced "the first red sausage" in Harbin, marking the birth of "Harbin meat joint red sausage" and becoming the earliest meat processing enterprise in China. The first batch of red intestines were sold out by Chinese people and overseas Chinese as soon as they were launched.

In those turbulent times, Binjiang Products UK import and Export Co., Ltd. also changed its ownership several times. It was operated by Japanese businessmen in 1941, taken over by the Soviet Red Army in 1945 and nationalized in 1947. It was once an important production base for military supplies and food in the war of liberation and the war to resist US aggression and aid Korea. In 1958, the enterprise was officially named "Harbin meat processing plant".

In the past 100 years, Harbin meat Union has gone through the founding period, the brilliant period of planned economy, the low period in the early stage of market economy, the mechanism transformation period and the turning period of enterprise transformation. After the reform and opening up in 1978, due to the open management of live pigs (pork) and meat products, the enterprises fell into a low ebb. In 1997, with the support of the government, Harbin meat Union carried out a large-scale reform of the enterprise and established the popular food group. In 2004, the company completed the restructuring, completely withdrew from the state-owned enterprises, and carried out strategic restructuring with Jiangsu Yurun industrial group to establish "Harbin Volkswagen meat Group Co., Ltd.". Harbin Roulian red sausage is still fragrant in Northeast China.

What do visitors from other places want to bring home to their relatives and friends? Most people's choice is "Harbin Red Sausage". Harbin red sausage is one of the famous industry brands in Harbin, and the most representative of Harbin red sausage is the century old brand "Harbin meat United red sausage". As a time-honored brand in China, the intangible cultural heritage of Heilongjiang Province, and the first European style meat product in China, "Harbin meat red sausage" has become the representative of Harbin food in the eyes of Harbin people and outsiders.

Material selection

High quality pork is selected as the raw material for red sausage. Beef, rabbit or other meats can also be used as stuffing. Pig, beef and mutton sausage can be used as casing. It is made by adding starch and various seasonings, salting, stuffing, pouring, baking, cooking, smoking and other processes.

The formula and processing technology of red sausage stuffing are as follows:

Raw material formula

There are many formulas for red sausage stuffing, including two kinds

1. 90 kg lean meat, 10 kg pig oil, 20 kg starch, 3.3 kg salt, 10 g edible nitrate, 300 g monosodium glutamate, 250 g five flavor powder; the length of small intestine for casing is about 300 meters.

2. 30 kg lean meat, 20 kg fat meat, 50 kg beef, 10 kg starch, 300 g garlic, 100 g pepper, and large intestine of cattle.

Processing equipment

The equipment for making red sausage is relatively simple. It only needs meat grinder, enema machine, refrigerator, oven and water boiling pot.

Processing technology

1. Pickle. Marinate the raw meat with salt to make the salt mix evenly into the body. According to the above ingredient calculation, the general amount of salt is 3-5% of the meat weight. At the same time, add 5% salted salted salted salted salted salted salted salted lean meat and fat meat, then put them in 3-4 ℃ refrigerator for 2-3 days.

2. Mince. Cut the salted meat into diced meat, add the ingredients, put it into the meat mixer to grind, and then pour it into the starch dissolved by water to mix well. Diced fat or pork can also be added at this time. Fully stir the meat, add water while stirring, and add 30-40% of the weight of the meat, subject to the stickiness of the meat.

3. Enema. Use the enema machine to fill the meat into the casing. After filling the meat, every 20 cm or so is a section, and the section is firmly tied with a string.

4. Bake. Put the sausage into the oven and bake at 65-80 ℃ for 0.5-1 hour. The best baking standard is that the casing is dry and the stuffing is red.

5. Boiled in water. The red sausage was boiled at 80 ℃ for 10-15 minutes. Pig intestines 20-30 minutes, cattle intestines 0.5-1.0 hours. The standard of boiling is that the intestines are hard and elastic.

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Chinese PinYin : Hong Chang