Creating tasty and juicy chicken sausages is easier than you think, especially when you incorporate modified starch. This versatile ingredient not only enhances the texture and flavor of your sausages but also ensures they remain moist and tender. In this guide, we’ll walk you through the process of making chicken sausages using modified starch, from preparing ingredients to implementation steps.
Mục lục
Ingredients needed to make chicken sausages
To make chicken sausage, you need to prepare the following ingredients:
– Chicken meat: 1kg (should choose breast or thigh meat for softness and sweetness).
– Chicken fat or pork fat: 200g (helps the sausage have a rich flavor).Pork small intestine or collagen intestine: about 2m (used to make sausage casing, can be bought at stores or supermarkets).
– Spices:
+ Salt: 20g
+ Sugar: 10g
+ Ground pepper: 10g
+ Minced garlic: 20g
+ MSG: 5g+ Onion powder: 10g
+ Garlic powder: 10g
+ Modified Tapioca Starch: 10g
+ Fish sauce: 30ml
+ White wine: 30ml (helps remove the bad smell of meat and small intestine)
– Meat grinder or chopper: To grind or mince chicken meat and fat.
– Sausage stuffer: If you don’t have one, you can use a piping bag or a plastic bottle with the tip cut off.
– Steamer or pot: To cook the sausages.
– Tie: To tie the sausages.
Process of making chicken sausage from Modified Tapioca Starch
Step 1: Prepare ingredients
– Chicken meat and chicken fat: Wash, drain and cut into small pieces for easy grinding or chopping. – Pork small intestine: Turn inside out, wash with salt water and white wine to remove odor. Then, rinse with clean water and drain.
Step 2: Puree and marinate meat
– Pure chicken meat and fat: Put the chicken meat and fat in a blender and puree. If you don’t have a blender, you can use a knife to chop them.
– Seasoning: Put the ground meat in a large bowl, add salt, sugar, modified tapioca starch, pepper, minced garlic, onion powder, garlic powder, annatto powder, fish sauce and white wine. Mix well and marinate for at least 1 hour so that the spices are absorbed into the meat.
Step 3: Stuff the sausage
– Prepare stuffing tools: If using a piping bag, attach the stuffing tip and put the meat in the bag. If using a plastic bottle, cut the top of the bottle to create a stuffing mouth.
– Stuffing the small intestine: Place the small intestine mouth on the stuffing end, gently stuff the meat into the small intestine. Be careful not to stuff too tightly to avoid the sausage breaking when cooking.
– Tie the sausage: Use a string to tie the sausage into the desired size. Poke a few small holes in the sausage to let the air out when cooking.
Step 4: Steam or boil the sausage
– Steam the sausage: Place the sausage in a steamer, steam for about 30-40 minutes until the sausage is cooked. You can also boil the sausage in boiling water for about 20-30 minutes.
– Cooling: After steaming or boiling, remove the sausage, let it cool and drain.
Step 5: Storage and processing
– Storage: Cooked sausages can be stored in the refrigerator for 1 week or frozen for later use.
– Processing: Sausages can be grilled, fried or cooked with other dishes as desired.
Recommended Modified Starches for Chicken Sausages E1412 and E1422
When crafting delicious chicken sausages, choosing the right modified starch can elevate the quality of your product. Here’s a look at how E1412 and E1422 can enhance your sausages:
Both E1412 and E1422 are excellent choices for improving chicken sausages. Select the one that best suits your desired texture and cooking requirements to achieve a delicious and well-textured product.
Where Should You Buy Modified Tapioca Starch?
EXPORTVN is the best supplier of Tapioca Starch in Vietnam. We offer high-quality products at competitive prices. We also have a team of experienced professionals who can help you choose the right tapioca starch for your needs.
Here are some of the reasons why customers should choose EXPORTVN:
Where Should You Buy Modified Tapioca Starch?
If you have any questions about using Modified Tapioca Starch, please contact me today at:
Tony Phan (Mr.) – Export Manager
