Dasheng red intestines is an excellent product with wrinkled luster, smoked flavor, dry taste, fat but not greasy, high protein content and rich nutrition. It is the best choice for wine banquet and cold drink, and has become an indispensable gift and consumer food for consumers of all walks of life. This kind of red sausage is strictly selected from the material, and it is blended with natural spices to make its fragrance more full-bodied. It's elastic and tender, suitable for all ages. It's an ideal accompaniment, travel and gift. High quality pork and beef are used as raw materials for red sausage, while pig and beef sausage are used for casing. Add starch and a variety of seasonings, through the curing, filling, filling, baking, cooking, smoking and other processes. The classic red sausage is processed by traditional technology, and the taste is also very classic and familiar. Marinate, marinate the raw meat with salt, so that the salt mixed evenly into the body. The lean meat is first peeled and boned, and the fat meat is respectively marinated, kneaded evenly, and refrigerated. Stir, cut the marinated meat into diced meat, add ingredients, put it into the meat grinder, stir, and then pour it into the starch dissolved in water, mix well, then add the diced fat and pork. Enema. Use the enema to pour the meat into the casing. After filling the meat, every 20cm or so is a section, and the internodes are firmly tied with string. bake. Put the red sausage into the oven and bake at 65-80 ℃ for 0.5-1 hour according to the thickness of the casing. The best baking standard is dry casing and red meat filling. Boiled. Boil the red intestines with water, make the intestines hard and elastic. This is the perfect integration of traditional and modern, this is the comprehensive experience of taste buds and emotions, eat a red sausage, and feel the strong enthusiasm of Harbin.