![Huitewang Sausage [Special Product of Hulingol, Inner Mongolia]](https://i.gtylx.com/i.png)
What is Huite King Sausage? Authentic Inner Mongolia Huolingole specialty: Huitewang sausage
Content summary:Do you want to know what Huitewang sausage is? This article is a detailed introduction to the special product of Huolingole, Inner Mongolia - Huitewang Sausage. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Huitewang Sausage. The full text takes about 6 minutes to read, mainly including the basic introduction of Huitewang Sausage and its nutritional value? How did the history of Huite King Sausage come about? How to make Huite Wang sausage and how to distinguish its authenticity? Wait
Basic Introduction to Huite King Sausage
Sausage is a long cylindrical tube shaped food made by using very ancient food production and meat preservation techniques, crushing animal meat into a paste, and then pouring it into a casing. Chinese sausages have a long history and there are many types of sausages. In the past, sausages were made before the Chinese New Year, but now they can be eaten at any time of the year. But eating homemade sausages during the Chinese New Year has become a custom in many southern regions, which has been preserved until today.
What is the nutritional value of Huitewang sausagesHow does the history of Huite King sausages come about: 90kg lean pork, 5kg white granulated sugar, 10kg fat pork, 3kg refined salt, 200g monosodium glutamate, 750g Baijiu, 150g fresh ginger powder (or garlic paste)
2. Method
1. Dicing: Cut the lean meat into slices, then into strips, and finally into small cubes of 0.5 cm<2. Drifting: Soak lean diced meat in 1% concentrated salt water, stir regularly to accelerate the dissolution of blood and reduce oxidation and darkening of the finished product. After 2 hours, remove the contaminated salt water, soak in salt water for 6-8 hours, rinse thoroughly, and filter dry. Wash the diced fatty meat with hot water and immediately rinse and dry it with cold water
3. Marination: Mix washed fat and lean diced meat, add seasoning in proportion, and mix well. Marinate for about 8 hours. Flip up and down every 2 hours to ensure even seasoning, and prevent high temperature, sunlight, flies, insects, and dust pollution during pickling<4. Leather intestine: Soak the salt and dry intestine casing in warm water for about 15 minutes, soften it, rinse inside and outside, and soak it in clean water for later use. When soaking, the water temperature should not be too high to avoid affecting the strength of the intestine casing. Starting from one end, place the casing onto the funnel mouth (or the mouth of the skin sausage machine). When it reaches the end, let out the air, tie it up, and then pour in the diced meat while releasing the casing from the mouth. After filling the entire casing, tie the end and divide it into small sections of about 15 centimeters in length
5. Drying: After filling and tying the sausage, hang it in a ventilated place and let it air dry for about half a month. Pinch it with your fingers until there is no obvious deformation. Cannot be exposed to sunlight, otherwise the fat will become oily and lose its flavor, and the lean meat will darken in color
6. Storage: Keep clean and free from dust, cover with a food bag, do not tie the bag mouth and hang it upside down. It is both dust-proof and breathable, and will not grow mold. Steamed and cooled before slicing, the taste is delicious.
How to distinguish between genuine and fake Huite Wang sausages
When choosing sausages, you can use the identification methods of first look, second smell, and third pinch. At first glance, it's about observing the color. The meat color of high-quality sausages is vivid, with spoiled or almost spoiled sausages showing yellow meat and fatty meat showing light yellow. Of course, the color of sausages is not necessarily the redder the better. If the color is too red, it indicates that too much sodium nitrite has been added. Erwen is to check the smell of sausages. Sausages are usually fragrant and delicious, while spoiled sausages can have a foul odor and sour taste. Three pinching is to check the dryness and wetness of the sausage. The recovery rate of dried sausages is about 65%, and the lean meat of dried sausages is hard to squeeze, causing wrinkles on the casing
How does the history of Huite King sausages come about: 90kg lean pork, 5kg white granulated sugar, 10kg fat pork, 3kg refined salt, 200g monosodium glutamate, 750g Baijiu, 150g fresh ginger powder (or garlic paste)
2. Method
1. Dicing: Cut the lean meat into slices, then into strips, and finally into small cubes of 0.5 cm<2. Drifting: Soak lean diced meat in 1% concentrated salt water, stir regularly to accelerate the dissolution of blood and reduce oxidation and darkening of the finished product. After 2 hours, remove the contaminated salt water, soak in salt water for 6-8 hours, rinse thoroughly, and filter dry. Wash the diced fatty meat with hot water and immediately rinse and dry it with cold water
3. Marination: Mix washed fat and lean diced meat, add seasoning in proportion, and mix well. Marinate for about 8 hours. Flip up and down every 2 hours to ensure even seasoning, and prevent high temperature, sunlight, flies, insects, and dust pollution during pickling<4. Leather intestine: Soak the salt and dry intestine casing in warm water for about 15 minutes, soften it, rinse inside and outside, and soak it in clean water for later use. When soaking, the water temperature should not be too high to avoid affecting the strength of the intestine casing. Starting from one end, place the casing onto the funnel mouth (or the mouth of the skin sausage machine). When it reaches the end, let out the air, tie it up, and then pour in the diced meat while releasing the casing from the mouth. After filling the entire casing, tie the end and divide it into small sections of about 15 centimeters in length
5. Drying: After filling and tying the sausage, hang it in a ventilated place and let it air dry for about half a month. Pinch it with your fingers until there is no obvious deformation. Cannot be exposed to sunlight, otherwise the fat will become oily and lose its flavor, and the lean meat will darken in color
6. Storage: Keep clean and free from dust, cover with a food bag, do not tie the bag mouth and hang it upside down. It is both dust-proof and breathable, and will not grow mold. Steamed and cooled before slicing, the taste is delicious.
How to distinguish between genuine and fake Huite Wang sausages
When choosing sausages, you can use the identification methods of first look, second smell, and third pinch. At first glance, it's about observing the color. The meat color of high-quality sausages is vivid, with spoiled or almost spoiled sausages showing yellow meat and fatty meat showing light yellow. Of course, the color of sausages is not necessarily the redder the better. If the color is too red, it indicates that too much sodium nitrite has been added. Erwen is to check the smell of sausages. Sausages are usually fragrant and delicious, while spoiled sausages can have a foul odor and sour taste. Three pinching is to check the dryness and wetness of the sausage. The recovery rate of dried sausages is about 65%, and the lean meat of dried sausages is hard to squeeze, causing wrinkles on the casing
: 90kg lean pork, 5kg white granulated sugar, 10kg fat pork, 3kg refined salt, 200g monosodium glutamate, 750g Baijiu, 150g fresh ginger powder (or garlic paste)
2. Method
1. Dicing: Cut the lean meat into slices, then into strips, and finally into small cubes of 0.5 cm<2. Drifting: Soak lean diced meat in 1% concentrated salt water, stir regularly to accelerate the dissolution of blood and reduce oxidation and darkening of the finished product. After 2 hours, remove the contaminated salt water, soak in salt water for 6-8 hours, rinse thoroughly, and filter dry. Wash the diced fatty meat with hot water and immediately rinse and dry it with cold water
3. Marination: Mix washed fat and lean diced meat, add seasoning in proportion, and mix well. Marinate for about 8 hours. Flip up and down every 2 hours to ensure even seasoning, and prevent high temperature, sunlight, flies, insects, and dust pollution during pickling<4. Leather intestine: Soak the salt and dry intestine casing in warm water for about 15 minutes, soften it, rinse inside and outside, and soak it in clean water for later use. When soaking, the water temperature should not be too high to avoid affecting the strength of the intestine casing. Starting from one end, place the casing onto the funnel mouth (or the mouth of the skin sausage machine). When it reaches the end, let out the air, tie it up, and then pour in the diced meat while releasing the casing from the mouth. After filling the entire casing, tie the end and divide it into small sections of about 15 centimeters in length
5. Drying: After filling and tying the sausage, hang it in a ventilated place and let it air dry for about half a month. Pinch it with your fingers until there is no obvious deformation. Cannot be exposed to sunlight, otherwise the fat will become oily and lose its flavor, and the lean meat will darken in color
6. Storage: Keep clean and free from dust, cover with a food bag, do not tie the bag mouth and hang it upside down. It is both dust-proof and breathable, and will not grow mold. Steamed and cooled before slicing, the taste is delicious.
How to distinguish between genuine and fake Huite Wang sausages
When choosing sausages, you can use the identification methods of first look, second smell, and third pinch. At first glance, it's about observing the color. The meat color of high-quality sausages is vivid, with spoiled or almost spoiled sausages showing yellow meat and fatty meat showing light yellow. Of course, the color of sausages is not necessarily the redder the better. If the color is too red, it indicates that too much sodium nitrite has been added. Erwen is to check the smell of sausages. Sausages are usually fragrant and delicious, while spoiled sausages can have a foul odor and sour taste. Three pinching is to check the dryness and wetness of the sausage. The recovery rate of dried sausages is about 65%, and the lean meat of dried sausages is hard to squeeze, causing wrinkles on the casing