Blood sausage processing technology

First, the basic ingredients Ingredients: pig blood 4kg, fat 3.5kg, pigskin 1.5kg, cooked starch 0.5kg, sausage meat 0.5kg. Seasoning: 300g of salt, 200g of sugar, 100g of Daqu, 100g of monosodium glutamate, 200g of pepper, 50g of allspice, and 40g of fennel powder. Second, the production equipment small meat grinder, mixing machine, hand enema machine, smoke room, aluminum platter, pots, knives. Third, process fat, pigskin → minced scorpion pig blood collection → solidification → spices → enema → puncture → knot → rinsing → baking → packaging → finished four, the operation points 1. Pig blood collection and coagulation. Put a small amount of salt in a clean aluminum basin with a certain amount of fresh water (200g of water per pig), put the pig's blood into an aluminum basin when the pig is slaughtered, and gently stir to mix the salt with the pig's blood. Evenly, stand for 15 minutes (minutes) and pour 1L (liter) of boiling water to accelerate coagulation of the pig's blood. Note that pig blood must be collected from healthy pigs. 2. The cleaning and mincing of fat and pig skins. Fat meat is generally good for back muscles. Its high fat melting point makes it a bake that can withstand baking. It is not easy to remove oil. The product has good appearance and high quality. Clean the blood spots and dirt on the fat and clean it. After cleaning, drain the water and let it stand in a low-temperature environment for 3 to 4 hours (hours). This will harden the fat and help fat slices and pellets. The fat and meat pellets are 6mm3 square in size. The purpose of pelleting is to facilitate enema and increase the adhesiveness of the sausage contents and the compactness of the section. Carefully remove the sludge, faeces, and debris from the pigskin, and then wash it off with clean water. Before mincing, the pigskin is cut into strips 2 to 3 cm wide and 5 to 6 cm long and then ground in a meat grinder. 3. Spices. Firstly, the crushed porcine skin and the fat granules are quantified and then the quantitative mature starch is added. Then, the porcine blood clot and various ingredients are added and the mash is evenly mixed. Stir the blood filling should not be long home, otherwise, the pig blood filling will quickly turn brown, affecting the finished product color. Before mixing, the coagulated pig blood should be stirred and crushed in order to mix well. 4. Enema. After stuffing the pig's blood into the casing, the pig's blood sausage is tied into a section every 20-25cm with aluminum wire or rope. When tying knots, both ends of the stuffed pig's blood should be squeezed to tighten the contents, and the needles should be used to tie the holes in the sausage casing to remove air and excess moisture. At the same time, the sausages should be properly sorted to make the size of the sausages. It is compact and uniform, with a flat and beautiful appearance. 5. rinsing. Rinsing pool can be set up two, a pool of clean hot water, water temperature 60 °C ~ 70 °C; another pool of clean cold water. First rinse the sausage in hot water, swing it back and forth several times in the pool, and then swing it several times in a cool pool. The water in the rinsing tank should be changed frequently, kept clean, and baked immediately after rinsing. The purpose of rinsing is to rinse the residue from the sausage coat. 6. bake. The baking process is the coloring and drying process of sausages and is a key process in the production of sausages. The rinsing and finishing pig blood sausages are placed on the bamboo baskets in the drying room, the intestines cannot be too close to each other, and the bamboos should not be too tight, so as to avoid uneven baking, it is advisable to hang 2 to 3 layers in the baking room. . At the beginning of baking, the temperature of the drying room should quickly rise to 60°C. If the heating time is too long, it will cause the acidity of the sausage to stink and deteriorate. In the first stage of drying (the first 15h), special attention should be paid to the baking temperature, which should be kept at 85°C～90°C. In the second stage, the hanging and baking parts should be exchanged so that each part can be uniformly heated and baked. The temperature is 80° C. to 85° C. until the sausage is dried evenly. Finally, the temperature is slowly reduced to about 45° C., and the sausage can be shipped out of the drying room. Cool to room temperature for packaging. 7. package. 1 Cutlery: Cut the knotted rope and the tip of the sausage. 2 Packing: Sausages qualified after quality inspection can be packaged. The commonly used packaging bags are plastic composite film packaging bags.