Yak sausage with jujube(zao li mao niu rou chang )

Yak sausage with jujube

Introduction:

"The yak meat hot dog intestines are quickly contracted from slender strips to short and fat ones after being cooked. This unexpected discovery inspired jujube sausage in a flash. More than half of that yak meat is left. If no one uses it, turn it into jujube sausage. This time, change tactics. Only the cooking machine is used to make the meat pulp, and the mixing of seasoning is done by hand - the cooking machine is not as fast as manual work to deal with such thick meat pulp. What's more, it doesn't take much effort to stir the mud like beef patty. It takes time and labor to move machines and tools. It's very easy to make, but it takes a little time and patience to make a small jujube. Worried about bursting, he didn't fill it too full as usual. After he put it on the pot, it contracted into a bulging shape. As expected, it was like a jujube

Production steps:

Step 1: wash yak meat with blood

Step 2: remove the fascia and cut it into pieces

Step 3: add cooking wine and marinate overnight

Step 4: put into the cooking machine

Step 5: beat to a fine pulp and pour out

Step 6: Boil the baking soda with 22 grams of water

Step 7: pour into the meat paste and stir well

Step 8: pour salt, sugar, monosodium glutamate and pepper into a bowl, add 8g water and mix well

Step 9: pour into the meat paste and beat evenly

Step 10: mix the starch and Monascus powder with the remaining water to make a uniform paste

Step 11: pour into the pulp and beat it

Step 12: beat the pulp in one direction

Step 13: put it into the flower mounting bag with scissors

Step 14: put the flower mounting bag into the casing

Step 15: squeeze the pulp into the casing

Step 16: squeeze all the pulp

Step 17: knot the end of the casing

Step 18: bundle segments with small spacing

Step 19: steam in boiling water for about 15 minutes

Step 20: cook thoroughly

Materials required:

Yak meat: 300g

Corn starch: 21g

Water: 90g

Salt: 5g

White pepper: 0.7G

MSG: 1g

Sugar: 1.5g

Baking soda: 0.7G

Monascus powder: 1 / 4 tsp

Cooking wine: moderate

Casing: appropriate amount

Note: Meat pulp will have q-bomb taste only after stirring. The size of jujube can be adjusted according to your preference. The steamed sausage should be refrigerated to prevent deterioration.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zao Li Mao Niu Rou Chang