Yak meat hot dog sausage(mao niu rou re gou chang )

Yak meat hot dog sausage

Introduction:

"The combination of beef meatballs and pork ham sausage will turn the yak meat into hot dog sausage. Lean beef is too woody to taste as tender and smooth as pork. Beat it into a very fine and delicate pulp, make it gelatinous, and turn it into a delicate hot dog sausage, which should improve the taste. There's also a casing, so you can try it when time is convenient. Add a little Monascus powder, can make beef cooked into a good-looking red, appetizing. Yak meat is too fishy. Use yellow rice wine for a night. All that's left is the cooking machine. The cooking machine can quickly beat the meat into mud, which is much easier and faster than the manual knife chopping hammer. Enema steaming is not a difficult technical work, but it must not be filled too full. The lesson of bursting in steamer has not been forgotten. Hehe, the effect is really good. "

Production steps:

Step 1: wash the beef blood,

Step 2: slice

Step 3: add cooking wine and marinate overnight

Step 4: put into the cooking machine

Step 5: beat to a fine pulp

Step 6: Boil baking soda with 15 grams of water

Step 7: pour into the puree and beat well

Step 8: add salt and monosodium glutamate and stir well

Step 9: mix white pepper with 5g water

Step 10: pour into the meat paste and beat well

Step 11: add sugar and beat well

Step 12: mix Monascus powder and starch with the remaining water to make a uniform paste

Step 13: pour into the pulp and beat it

Step 14: make a fine mud

Step 15: put it in the decoration bag

Step 16: insert the cut of the decoration bag into the casing

Step 17: squeeze the mashed meat into the casing

Step 18: squeeze all the pulp into the casing

Step 19: tie the two ends with a rope and segment them according to a certain length

Step 20: steam in boiling water for about 15 minutes

Step 21: get out of the pot

Step 22: slice.

Materials required:

Yak meat: 200g

Corn starch: 14g

Water: 60g

Salt: 5g

White pepper: 0.5g

MSG: 1g

Sugar: 1g

Baking soda: 0.5g

Cooking wine: moderate

Casing: appropriate amount

Note: the amount of sugar and salt can be adjusted according to your own taste. Enema should not be filled too full to prevent casing burst. The prepared hot dog intestines need to be refrigerated if they are not eaten immediately.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mao Niu Rou Re Gou Chang