锡林郭勒传统蒙古羊肉肠的加工

Processing of traditional Mongolian mutton sausage in Xilingol

内蒙古锡林郭勒盟以畜牧业为主,这里水土肥美,牛羊成群,盛产羊肉牛肉,品质优良,质量独树一帜。特别是宰羊剖腹后,把羊肥肠取出,用盐水把肠子冲洗干净,然后从羊腹腔靠脊骨两侧,用刀割下两条脆嫩的里脊肉,再割下脖子上的肉,切条,加葱、蒜、姜粉、花椒面、食盐面,再撒上一些炒面,装填进肥肠里。装时把肠子一头扎住,装好后有脂肪的一面就随肉条翻到里面,用清水再次冲洗后下锅煮。煮熟后捞出,切成小段,盛盘上桌。在捣好的蒜泥里加上醋,蘸着吃,味道十分鲜美,其营养价值丰富而备受人们的青睐。对锡林郭勒盟当地蒙古传统羊肉肠的加工工艺及技术要点进行了阐述,为大量开发锡盟地区传统蒙古羊肉肠奠定了基础。

The inxilinguole league inner mongolia was mainly engaged in animal husbandry,and the water and soil were luxuriant,and the cattle and sheep were clustered,and it was rich in producing mutton and beef,and the quality was good,and the quality was unique.Especially after slaughtering the sheep for laparotomy,the intestines of the sheep were taken out,and the intestines were rinsed by salt water.Then two crisp tender tenderloins were cut with a knife from the peritoneal of the sheep against the sides of the spine,and the meat on the neck was cut off,and it was cut into cutlets,and onions,garlic,ginger powder,Chinese prickly ash powder,salt powder were added,then some fried noodles were spread,and they were filled into intestines.When filling,one end of the intestine was tightened,and the fat side would be turned inside with the cutlets after being filled,and it was rinsed again with clean water,and then it was boiled.Removed after cooking,and it was cut into small pieces,and it was served to the plate and on the table.The vinegar was added to the mashed garlic,and it was dipped when eating,and the taste was very delicious.Its nutritional value was rich and it was favored by people.The processing technology and technical points of the local Mongolian traditional mutton sausage in Xilinguol League were described,and the good foundation for mass exploitation of traditional Mongolian mutton sausage in inxilinguole league regions was established.