Smoked sausage - calorie, composition and recipes. Classification of sausage products composition smoked sausage

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Every year, the product range is expanding. Therefore, novice manufacturers to conquer their niche in the market must study in detail the requirements for quality and such provisions assortment, classification and examination. In this material, we will look at what types of sausages exist?

Depending on the used raw materials and production technology, the following types of sausages are distinguished:

boiled;
boar-smoked;
half-blooded;
ferocked;
cheered;
sausages and sausages;
patty and whites;
meat delicacies.

Consider the features of each type.

1. Boiled sausage

Boiled sausages - Products made from minced meat, subjected to roasting and cooking, or exclusively cooking. Boiled sausage can consist of a large number of soybeans, and there are also such technologies when the meat is completely replaced by this component. This type of sausage is not recommended for a long time, as it is a high water content. Boiled sausages are classified on structural and structureless.

Structural sausages - Products with slices of scrap or meat on a cut (Metropolitan, calf, Mortadel).

Regular sausages - Products with homogeneous minced meat on a cut (Doctoral, dairy, Ostankinskaya).

2. boar-smoked

Boiled-smoked sausage It differs from other species in that its composition includes a large number of seasonings and spices.

The main stages of heat treatment of these products:

drying;
smoking - carried out in special chambers at a temperature of + 40- + 65 ° C;
cooking - at a temperature of about + 80 ° C;
cooling passes in a special room at 0- + 12 ° C;
re-smoking;
drying.

Storage period of boiling smoked sausage Depends on the type of packaging material and the type of shell of each name.

3. Halfone sausage

Semi-free sausage is divided into three grades: the first second and third. To cook it, you must first make roasting, then smoking and only in completion is boiled. With such technology and heat treatment, the smallest weight loss is observed. The semi-specific sausage includes protein in a percentage ratio of 14-17% and fats - 25-40%.

4. Sophisticated

This type of sausage has the greatest shelf life, so it is made of selected raw materials, carefully observing technology. To prepare this type, sausages choose meat from the rear blade of the carcass. The composition includes a large number of spices. In order for sausage to be high quality, the process of its manufacture should last at least 30 days.

The technological process of manufacturing cheesecake sausage includes steps:

preparation of meat spick, raw materials;
badge or meat;
dehydration meat;
cooking minced
syringe;
ripening in special climatic installations;
packaging.

The smoked sausage must be saved at a temperature of 0- + 5 ° C and air humidity - 75-78%. The maximum shelf life is 6 months.

5. Cheesened

The raw products are prepared from the best varieties of meat as a result of a multistage drying. Before you begin cooking this sausage, you need to pick up meat. After that, the meat passes the cold smoking process for 3-4 days, then it will dry.

6. Sausages and sausages

Sausages and sausages - Products made from crushed mince. Usually they are used hot.

Standard technological scheme for the production of sausages and sardellek Next:

grinding meat on special equipment;
ambassador and ripening meat;
creating minced meat on the cutters as a result of fine grinding of ingredients and spices;
additional grinding on emulsitators;
stuffing stuffing into the shell;
heat treatment;
cooling products. Storage applications depend on the packaging features and the type of shell used.

7. PAstets and whites

Passteans and potions include products that are made from by-products. They are not subject to long-term storage.

The potions are prepared according to this technology:

Products (meat pork heads) Cook in water for 5-6 hours. After that, bones, cartilage are removed from meat, and it is crushed through the grille, the diameter of the holes of which does not exceed 2 mm. Then the broth evaporates two more hours. In conclusion finished minced It is knocked out into a special shell, exposed to cooking and cooled. Zelts can not be stored for more than 7 days.

PAstets are prepared according to such a scheme:

Sub-products are soaked, washed and boiled. Then boiled raw materials are crushed on the cutter, spices are added. After careful grinding, the mince is knocked into the shell, exposed to heat treatment at a temperature of 80 ° C and cooled. Maximum shelf life of pate 20 days.

8. Meat delicacies

Meat delicacies - Products that are made of solid raw materials that have passed the ambassador and heat treatment. Usually these products are prepared from beef or pork meat.

Types of sausages:

by type of meat: from pig, rabbit, horses, rams and special mixtures;
flash drawing: sausages with a homogeneous structure and pieces of spicial tissue and language;
according to the processing method: smoked, fried, boiled, semi-joint and so on
in the composition of raw materials: sub-products and blood;
for the quality of raw materials: the first grade, the second grade, the third grade, as well as without varieties;
for appointment: products for widespread, baby food and diet food;
in view of the shell: with an artificial and natural shell, some products are made at all without a shell.

In conclusion, it is worth noting that almost all types of sausages take place the following steps: cutting semi-sufficient, lumber and housing, sorting, primary grinding of meat, ambassador, re-grinding, syringe and heat treatment.

Sausages - This is ready-to-eat products made of meat minced meat, offal, fat, spices exposed to thermal processing to complete consideration.

In the mechanical processing of meat, unbearable, small-standing parts (bones, cartilage, tendons) are removed, crushing products are crushed. Physico-chemical processing of meat is an ambassador, ripening, roasting, cooking, smoking.

The nutritional value sausage products above the value of the feedstock, since in the process of producing sausages from meat removes inedible and small-standing parts (bones, cartilage, tendons) and high-grade products (pork spic, powdered milk, eggs, etc.).

The chemical composition of sausages is given in the table. Depending on the technology and raw materials, sausages are divided into boiled, stuffed, half-smoked, smoked, liven, blood, meat breads, pies, whiters and jelly.

Product name	Mass fraction,%		Energy value
Product name		minerals	Energy value
Sausages boiled
Semi-current sausages
Scheucas sausages
Sausages boar-smoked


Boiled ham
Rubber rogue checkered products

By the nature of mechanical processing, sausages are divided into products from minced meat (minced sausages) and large-scale products (they are called meat cells). Depending on the method of physicochemical processing, puffy sausages are divided into boiled, baked and smoked. Boiled boiled sausages, stuffed, liven, blood, sausages and sausages, whites; to baked - meat breads and pies; To smoked - sausages are semi-joint, boiled-smoked and fermented. Rubber sausages depending on the nature and features of technological treatment are divided into boiled, smoked and boiled, smoked baked and smoked.

2. Characteristics of raw materials and production of sausages

Main raw materials For the manufacture of sausages are beef, pork, lamb, offal, pork spike or sneaker, Kurdyut fat, meat poultry, rabbits.

Auxiliary raw materials They are eggs, milk, butter, cheeses, starch, wheat flour, cereals, sausage shells. To give sausages of sharpness, a kind of taste and smell into the minced meat, sugar, pepper black and fragrant, nutmeg, cardamom, carnation, pistachios, garlic. In the mince some sausages make wine (Madera or Kahor), brandy. Sodium nitrite is used to preserve in products of pink-red painting products that are not destroyed during heat treatment.

To obtain sausages, cooled, cooled and frosthed meat are used. Boiled sausages better quality It is obtained from the cooled and cooled meat of young animals, and for half and smoked smoked meat of adult animals use.

The main material of the stuffing is beef. Beef used in the production of sausages, after exemption from bones (carcass), adipose tissue and tendons, large blood and lymphatic vessels (hivovka) are divided into the following varieties: the highest is a clean muscle tissue without visible inclusions of connective tissues; 1st contains up to 6% of the connective tissue; 2nd to 20% connective tissue.

Pork is used to improve the taste and nutritional properties of products. By the content of fat, pork is sorted on a non-fat - muscle tissue with fat content of not more than 10%; bold with fat content 30-50%; Fat 50-85 fat fat.

The minced member includes various types of fats. These are mainly pork fat, intensured, spiche, beef fat and barbell, roasting fat, inner fats. Depending on the location of the pork spicity on the carcass, divided into a ridge, side and soft.

The ridge spike is solid, it is removed from the ridge side of the pork carcass. It is distinguished by dense consistency and is used to obtain sausages of higher grades. Sliced \u200b\u200bside - semi-solid, it is obtained from the side parts of the carcass and from the sternum, has a layer of meat, it is used to prepare stuffed sausages and boiled sausages of the 1st and 2nd varieties. The spiche is soft cut off the lupus and use in finely divided form as a fatty pork to generate sausages, sackcloths, other sausages. For the manufacture of lambs, horse and other sausages mainly use the Kurdish fat.

The lamb is used to develop only some sausages, since the specific taste and smell of lamb are preserved in finished products.

Sub-products are used to generate stuffed sausages, for some boiled, liven, etc.

For boiled sausages, sausages and sarders, the best is pair meat, as it has good moisture intensity, but after the ambassador it is not kept. Meat for boiled sausages after the ambulance is coated to destroy its fibrous structure, enhanced viscosity and plasticity of minced meat, uniform mixing of muscle tissue with fat. To prevent overheating when scheduling into mince for boiled sausages, flashed ice and cooled pasteurized skimmed milk are added, and a frost-frozen meat is added to mince for smoked sausages. In addition, in mince for boiled sausages and meat breads The 1st and 2nd varieties are added milk protein dry or wet, sodium caseinate, protein enrichment, light serum (plasma) of blood and other proteins of animal or vegetable origin, and as binders - starch or flour.

Reception of raw materials In meat processing industries, accompanied by mandatory sanitary and veterinary control (a sanitary doctor and a veterinarian inspect the incoming raw material and issue a conclusion about the suitability for processing). It is carried out after accepting a dry toilet, stamps are cut off, then the raw material enters the refrigerator, where it is stored at a temperature - 12 0 C. The meat defrossment is performed at a temperature of + 20- + 22 0 s for 1 day. After defrosting, the meat of software goes to the raw shop. In the commodity shop produce cut, lump and housing meat. The temperature in it is 12 0 s, the humidity is 70%. The roller (separation from the bone) and the veil (selection of fat, tendons, fascia, large blood vessels, etc.) are carried out in the commodity shop on special tables.

Ambassador meat It is carried out to impart soft, plasticity, ensuring proper organoleptics and storage stability. The following operations are carried out in the embossed workshop: pre-grinding, mixing with a mixture mixture, excerpt. Pre-grinding is carried out on a wolf - large meat grinders - (meat with a temperature of +8 0 s). Then the resulting mass is stirred with a mixture mixture in agitators for 3-4 minutes. At the ambassador, sodium nitrite is added to the brine to give pink painting products. It is stored in a separate room in a container with appropriate labeling. The dosage should be so that the residual amount of sodium nitrite does not exceed 3-5 mg in the finished product. It is kept for ripening at a temperature of 2-4 ° C, at which the viscosity, plasticity and moisture intensity of sausage stuffing increases. Duration depends on the type of ambassador and the degree of pre-grinding (boiled sausage at the ambassador in a concentrated brine of 6-24 hours, with a surge of dry salt 12-24 hours, with an ambassador in slices of 48 hours; half-hour sausage 18-28 hours with varying degrees of chopping 72 hours With the ambon of pieces; boiled-smoked 1-4 days). Exposure contributes to improving taste and tenderness of sausages. From sausages from non-abrupt meat minced meat tiny and low taste qualities, and semi-compound sausages From such meat it turns out bad mince with fat eductions and broth.

After exposure meat occurs cooking minced. First of all, a second-hand grinding to the degree stipulated by the standard; It is produced immediately before compiling minced. Grinding is carried out with the help of Kutter. Cuttering lasts 3-10 minutes, at the end of its stuffing temperature should be 18 0 C. When grinding, drinking quality water or nutritional ice (15-40% of meat mass) is added to the meat. The composite parts of the minced meat are mixed: to obtain an inhomogeneous stuffing, a mixer is used (the spies is cut on the spits at a temperature - 1 0 c). For homogeneous minced meat, cuttering is used for 6 minutes.

Ready mince enters syringe shopwhere the shells are filling. Sausage shells give sausages a certain form, protect them from contaminants, the effects of microorganisms and loss of moisture. Use the shells natural and artificial. Natural shells include beef, lambs and pork guts, urinary bubbles and esophagues treated with a special way. Artificial shells are several species: viscose, Belkosin (protein), cellophane, parchment and polyethylene materials.

For smoked sausages, the resulting minced strokes are kept for uniform staining during the day, and the minced meat for other types of sausages immediately fill the prepared sheaths with syringes under pressure; The minced meat breads and pate are laid in forms.

Stuffing smoked sausages are syringe tightly, boiled - less tight, but so that the empties are not formed - "lanterns". Due to the poor thermal conductivity of air, the minced air in these places is not heated enough, therefore favorable conditions for the development of microorganisms can be created. Gray spots on the section of such sausages appear as a result of the action of denintric bacteria, restoring nitrite to nitrogen. Needless, dense syringe of boiled sausages can lead to a break of the shell as a result of increasing the volume of minced meat during cooking.

Then sausage batones are tied with twine in order to seal minced meat and ease of baton pads during thermal processing and storage. Ready hang on the frame so that the batons do not touch each other. Each frame is accompanied by a passport, which indicates the variety, the date of manufacture, shift. After that, the batons are left for precipitate at a temperature of + 4-8 0 s and a humidity of 80-85% for 2-4 hours for boiled sausages, 4-6 hours for semi-accumulate sausages.

Draft. The minced membrane seal and drying the shell, for half the sausages last 2-4 hours (without precipitation sausages are obtained very wrinkled), for boar-smoked 1-2 days, and for ferocked 5-7 days (at 2-4 ° C); During the sediment of the chearageous sausages, enzymatic ripening of minced meat and its seal occurs.

After precipitation, the batons are sent to the workshop heat treatment. Initially, they carry out a roast, until reddening the surface of the baton for drying, grabbing and sealing due to the denaturation of the proteins of the intestinal shell. Farm Batonov when roasting is painted in a bright red color as a result of a nitrogen oxide reaction with mioglobin and nitrosomyoglobin formation, sausages acquire specific smell and taste. Insufficiently fried sausages pale, with a roasting of moistened bactons, the shell has dark stripes, the contact of the bactons during the roasting causes the appearance of slips - gray stains, firing when storing products. Boiled sausages are fried at a temperature of 90-110 0 s to redness of the surface of the baton; half-tempered at a temperature of 80-100 0 s for 60-90 minutes.

After roasting sausages varyat In the chambers of the ferry at a temperature of 75-85 ° C from 0.5 to 3 hours, depending on the diameter of the baton: for boiled sausages at a temperature of 75-85 0 C to reach inside the Baton, 70-73 0 C, for semi-compound sausages at a temperature of 70- 73 0 C to reach inside the baton 68 0 C. As a result of cooking, proteins are coagulated, collagen goes into glutin, the enzymes are destroyed, nitroomoglobin moves to nitrosohemochrogen, most of the vegetative forms of microorganisms dies. In not suprupted, the stuffing is possible, in the digestible - shell breaks, influx, dryness and insufficient density of the baton.

After cooking is cooling: First, under the water shower with a temperature of 10 0 ° C for 10-30 minutes. The process then continues in cooling chambers with a temperature of +4 0 C and a humidity of 95% for 4-8 hours. Board-smoked sausages can cool at room temperature for 5-7 hours.

Smoking It is carried out in order to give the product to organoleptic properties and increasing storage time. Semi-specific sausages are digging at temperatures35-50 0 from 12-24 hours, boiled-smoked at 70-80 0 from 1-2 hours (primary) and at 40-45 0 from 24 hours (secondary). To reduce humidity, improving organoleptic properties, smoked sausages are dried at a temperature of +12 0 C until the required consistency is reached.

For finished products Storage and implementation deadlines are established: boiled sausage of higher grade 72 hours, 1 and 2 grades of 48 hours (at 8 0 s); half-smoked, boiled-smoked sausage 10 days (at 12 0 s); Bujhenina, bacon 72 hours.

The production of each type of sausage products has its own characteristics.

3. Production of smoked sausages

Smoked sausages in contrast to other sausages have a dense elastic consistency, acute salty taste and pleasant aroma. They have high nutritional capacity, as they contain a lot of fat (25-60%), protein substances (21-22%). Smoked sausages contain little moisture (25-38%) and therefore well retains for a long time.

According to the method of production, smoked sausages are divided into two types: ferocuffs (solid waste, or winter) and smoked-boiled (summer).

1) Surgical sausages - Product of the longest (from sausages) preparation. As a result of consistent processes of meat, minced meat, extracts " raw sausage", smoking and drying the product acquires a specific aroma and taste, the consistency is compacted, the so-called" graininess "is formed (the sausages are completely clearly clearly seen pieces of the spicity separately from lean meat).

Own exquisite taste Smoked sausage is obliged to smoke. In addition to pleasant taste, some fractions of smoke, penetrating into the product, contribute to the stability of the product during the storage. In other words, smoking is one of the methods of canning. Smoked fat fat sausages have a significantly longer shelf life.

Smoked sausages are produced from salty beef top and 1st grades, pork, pork breasts or solid spicity, add salt, sugar, nitrites, pepper black and fragrant, nutmeg, wine Madera or cognac.

Smoked sausages from boar-smoked are characterized by a more dense consistency, darker minced meat and lower moisture content.

The peculiarity of the production of feroral sausages is that the prepared raw materials are kept for ripening at a temperature of 0-2 ° C for 3-7 days, then minced stuffing. The minced membranes are stuffed enough so that there is no emptiness, and the loaves are subjected to a longer sediment for 7-10 days. Batones are not roasted and not boiled, but is subjected to cold smoke smoke from widths of beech, oak, alder at a temperature of smoke 18-22 ° C from 5 to 7 days. After smoking, the baton is dried at a temperature of 12 ° C for 25-30 days to a solid consistency and humidity of no more than 30%.

Smoking and drying are gradually, not allowing sharp fluctuations in temperature and strong air flow. Intensive minced meal dehydration Smoked sausage cause battering and the formation of a compacted layer (tempered) near the shell.

Composite parts of smoke smoked products are soaked with bactericidal action. During the smoking of the sausage as a result of the integrated effect of smoke, heat and other factors acquire a specific taste, aroma and painting.

In the smoked sausages, the shell is dark brown with a white sterling salt; minced meat from pink to dark red; Consistency dense; The taste is pleasant, with the aroma of spices and smoked. The humidity of these sausages is not more than 30%.

In the formation of specific taste and aroma of smoked sausages, phenols, volatile organic acids and aldehydes are involved, which are able to react with proteins and form compounds affecting the aroma and the taste of the product. The properties of smoked products are the greatest influence of phenols, slow fat oxidation, and together with acids and other substances causing death or the overwhelming development of microorganisms.

In addition to the composition of minced meadure sausages, the smoked sausages are divided into sausages containing breasts and sausages containing spikes. Depending on the quality of raw materials, the cheesecake sausages are divided into the highest and 1st grade.

Beef sausage is prepared from beef and beef fat, pork - from low-fat pork and sneakers, Servelat - from beef, pork, low-fat and oily, Maykopskaya - from low-fat and bold pork.

Currently, some meat processing enterprises go to the use of additives, so-called ripening accelerators of ripening sausages. These additives significantly reduce the ripening period of up to 15 days and even less, while without them sausage "reaches" for 30-40 days. Many specialists believe that the decrease in the ripening time of the ripening sausage leads to a decrease in its quality.

As far as the sausage is ripe, you can determine to the touch: the Baton must be firmly. A less damned bottom of the base means that the composition of the product prevails beef, lighter slice - evidence of a larger percentage of pork. The shell must fit tightly to Baton.

Surgical sausages are small as fine-grained (both "servelats") and coarse-grained (like "pig"). It is important that the scraping pieces be white, smooth and solid.

Sausage is better not to store in polyethylene. The best temperature for storage from 0 to +6 ° C. Sausage is most delicious for 4 months, over time, becoming more and more dried and valuable. Before serving on the table, the rawless sausage is better to hold at room temperature for some time, hiding it like onions.

2) boar-smoked sausage They have the same recipe as the chearable sausages of the same names. Production of boar-smoked sausages is similar to the production of smoked sausages, but they are subjected to double smoked. The difference is that the sediment continues 1-2 days, after which the primary smoking is followed by about 2 days at a temperature of smoke 40-43 ° C and then cooking and cooling. The cooled bactons are cooled again at a temperature of 24-32 ° C for 12-24 hours and dried to 15 days. The moisture content in the boiled-smoked sausages is higher than in the raw crockery sausages, by about 10% and the consistency is less dense. The shell of the boiled-smoked sausages of dark brown, consistency elastic.

Modern meat processing industries provide for the following technology for the preparation of boiled-smoked sausages.

In the production of boiled-smoked sausages, the selection of raw materials is the most important. It is not recommended to use young meat, DFD and PSE meat. DFD meat has a smaller aroma, which leads to the weakening of the fragrance in the finished product. His ability to bind water is too large, and this complicates the drying process. PSE meat is also undesirable to use when producing boar-smoked sausages, as it is pale and soft, drying is too fast, the color formation is worse.

To achieve the necessary organoleptic indicators of the finished product and protection of it from microbiological damage, the meat ambassador is carried out. The ambassador is a complex set of different processes in nature. The following processes occur during the ambassadors: accumulating in meat in the necessary quantities of sweet substances and their uniform distribution by product volume; changing moisture and moisture-binding meat ability; changes in the microstructure of the product due to the specific development of enzymatic processes in the presence of embosses and due to mechanical impacts; flavoring formation as a result of the development of enzymatic and microbiological processes and the use of flavoring substances and flavors in the composition of the embonimous mixtures; Stabilization of the color of the product.

Residential meat for boar-smoked sausages is recommended to shed in pieces or in the form of a shrot. The salted raw materials in slices are kept at 3 ± 1 ° C for 2-4 days, raw materials in the form of a shrot - 1-2 days. It is possible to introduce nitrite at the ambassador.

In the production of boiled-smoked sausages, the meat must be subjected to such a degree of grinding, in which the cell structure is mainly maintained, which contributes to more intense moisture exchange upon subsequent sausage drying. At the same time, the degree of grinding should be so high so that the mince is homogeneous and monolithic consistency.

Not all fatty raw materials are suitable for the development of boiled smoked sausages. It is recommended to use a tight spicity with a high content of fat components having a high melting point. Soft fat fabrics have low melting temperatures, which leads to a folding of fat in the product and rapid barn.

To substances that contribute to improving the painting of boiled-smoked sausages include glucon-delta lactone (GDL). As a gluconic lactone, in an aqueous solution, it relatively slowly turns into gluconic acid, which is accompanied by a decrease in pH. In addition to improving color, GDL contributes to a decrease in the microbial product semination. GDL can be used in conjunction with bacterial preparations.

The use of start-up crops in the production of boiled-smoked sausages contributes to the suppression of growth of rotten and pathogenic bacteria in the meat raw materials to heat treatment; the formation of a uniform stable color of the finished product due to the enzyme nitratereductase; The formation of excellent aroma due to specific metabolites. The use of dyes when using starting crops is optional.

Doodle-smoked sausages are made in two ways.

The first method: from pre-salted raw materials on a stirrer or a cutter in stirring mode.

The second method: from the frozen raw materials on the cutters intended for chopping frozen meat. It is recommended when making minced steel-smoked sausages with a servulent pattern to make a salt at the very end of the bunting to obtain a clear figure, since the contribution of salt gives mince viscosity and stickiness.

It is allowed for making minced meat-smoked sausages to use a mixture, which includes at least 50% of the frozen meat and no more than 50% of salty meat. When cooking, the minced meat first load the pre-crushed subporporate raw materials, and then the raw material, aged in the ambassador.

It is recommended to obtain a clear drawing to fill the shells with hydraulic and rotary syringes. It is necessary to monitor the density of the filling of the shells. The air that fell into the minced meat during the syringe in collagen or natural shells is removed by rolling (piercing).

The precipitate of boiled-smoked sausages is a mandatory operation. heat treatment sausage products. The sediment occurs in special chambers where a certain temperature and humidity mode is supported. Board-smoked sausages are subjected for at least 24 hours. The sausages that have passed the sediment are significantly better roasted, since it is less distinguished by moisture, which slows down the process of the roasting and often leads to precipitation of resin and soot. When sediment, some minced seal occurs, the envelope of the shell and the development of reactions associated with stabilization of color continues.

Before heat treatment it is necessary to peer sausage baton to the temperature in the center of the baton 12-14 ° C.

In the roasting, the mechanical strength of the shell and the surface layer of the product occurs; The surface of the product is painted in a brown-red color and a pleasant specific smell and a flavor of smoking substances appears. During the roasting, when the temperature is raised in the thickness of the product to 25-35 ° C, the moment comes to the development of microflora and enhance the activity of enzymes. This contributes to the coloring. Metmioglobin is restored to form nitrosomooglobin with the participation of tissue reductional substances and the enzyme of nitrite-generation, stimulating the conversion of nitrite into nitrogen oxide.

In case of insufficient temperatures, the duration of the roast increases, which accelerates the decay of nitrite to molecular nitrogen. The coloring disappears, the mince becomes "nostril". The surface of the product is capable of maximum adsorption of smoking substances only in case of exemption from excess of moisture. However, it should not be overly dried, as it will entail the narrowing of the capillaries in the surface layer of the product. For normal roasting, it is necessary that the surface of the product has a certain humidity.

Board-smoked sausages smoothy after cooking. Denaturation of proteins and almost complete destruction of vegetative microflora in mince make it possible to use higher smoking temperatures, and therefore reduce the duration of the process. These sausages are smoked at 35-50 ° C for 24 and 12 hours. At the same time, with self-smoked, the product is dehydrated. The first time smoked boiled smoked sausages before cooking at 50-60 ° C for 60-120 minutes. With this mode, smoking is not much different from the roasting.

After cooking, sausages are cooled at 10-15 ° C for 3-5 hours, and then smoked 24 hours at 40-50 ° C or 48 hours at 30-35 ° C. In the process of smoking, the sausage is losing up to 10% of the moisture of the initial mass.

4. Assortment of smoked sausages

4.1 Surgery sausages

Surgical sausages -one of the elite expensive products. Currently, there are a lot of names of the cheesecake sausages, we only give the most famous and popular.

Moscow sausage,high Sort - this classic cheesecake product has a special aroma and taste through the use of the old Russian production technology with a unique way of smoking. The product includes the highest grade beef with the addition of cubes with cubes (contains 75% of the highest grade beef and 25% spicked ridge), natural spices with a nutmeg aroma. Products have enough long-term storage time, and the packaging of the product in the packages under vacuum retains its qualitative indicators. Nutritional value 100 g of product: protein - at least 25 g, fat - not more than 42 g

Pork Ostankino sausage, The highest grade is the most popular ferocked sausage in Russia. Gentle minced Of the various grades of pork with the addition of pork spick, the aroma of garlic, pepper and brandy is underlined (contains 40% of low-fat pork and 60% pork sternum, sliced \u200b\u200bin the form of rectangular lines with a length of 10-22 mm and a width of 4-5 mm). Produced in baults, in the form of serving cutting, packed under vacuum, and in batches in a decorative spice outflow.

Cervelat, The highest grade - produced from the highest grade beef (25%), porks low-fat (25%), fatty (50%), add cardamom or nutmeg and pepper. Farm - pink, with "marble". Contains pieces of fatty pork with a size of no more than 4 mm. Batons are straight or slightly curved shape, a length of 15-50 cm. The special piquancy of the taste of the chearable "Servelata" comes in its composition pork breasts. "Servelat" is produced in the batches and in the form of serving cutting, packed under vacuum.

Metropolitan sausage, The highest grade is made of high-quality porks and beef with the addition of pork scuffs (contains 35% of the highest grade beef 35% pork of low-fat and 30% spicked ridge, sliced \u200b\u200bwith small cubes in 3 mm), has a beautiful pattern on the section and a homogeneous dense structure with the inclusions of finely discovered Spick. A spicy composition of black and fragrant pepper, cardamom and nutmeg is emphasized by a thin aroma of cognac. Produced in batches and in the form of serving cutting, packed under vacuum. Batones are straight, with three lubrications at an equal distance. The use of various shells and serving product cutting make a variety, give an attractive appearance and increase the consumer properties of the product. Nutritional value 100 g of product: protein - at least 24 g, fat - not more than 43 g.

Braunschweig Ostankinskaya sausage, The highest grade is one of the most popular varieties of smoked sausage. The flavors of the sausages are formed by the content of low-fat pork, which acquires a special ham and aroma in the ripening process, reinforced when smoking products. Island-spicy tint of taste and the aroma of nutmeg products Product acquires due to the use of a mixture of natural spices. Products are distinguished by the continuous technological process of production, as a result of which the highest quality product is obtained. Available in batches, in the form of serving cutting, packed under vacuum, and in baphs in a decorative sprinkling of fragrant spices.

New sausage -relatively inexpensive cheesecake sausage made of beef and pork scuffing with the aroma of the cardamom, red and black pepper. Produced in batches and in the form of serving cutting, packed under vacuum.

Salami - Composition: beef, spicker, pork skin, cooking food, nutritional supplement, brandy, cinnamon, black ground pepper, pepper fragrant ground, nutm nut, substances that promote coloring: sodium nitrite. Definished taste, naturalness, fragrance and long shelf life: at a temperature of 12 ° C to 15 ° C and relative air humidity 75-78% per 4 months, from minus 2 to minus 4 ° C is suitable for 6 months, from Minus 7 to minus 9 ° C not more than 9 months, in serving cutting at a temperature of from 0 to 6 ° C is not more than 8 days.

Italian salami - It is made of beef with a large number of fine-grained pork spick. An unusual spicy taste is achieved at the expense of spices and spices, which are specifically brought from Italy. Produced in batches and in the form of serving cutting, packed under vacuum.

Jewish delicateThe highest grade is in line with traditional national specificity, the sausage is produced only from the highest grade beef with the addition of a small number of specially selected beef fat, which creates a fine-grained stuffing product. Spicy acuity is created due to black and fragrant pepper, garlic, cardamom and nutmeg. In order to emphasize the delicate fragrance of spices, cognac is used in the "Jewish delicacy". Produced in baults, in the form of serving cutting, packed under vacuum, and in batches in a decorative spice outflow.

SheremetyevskayaThe highest grade is an elite sausage made according to the original beef and pork recipe with the addition of pork scuffs. A sausage with a thin aroma of fragrant pepper and cardamom can be made in a decorative sprinkling of spices and fragrant spices.

Staroslavyanskaya sausage - relatively inexpensive cheesecake sausage from beef and pork with fragrance of red pepper, garlic and cardamom. Produced in baults, in the form of serving cutting, packed under vacuum, and in batches in a decorative spice outflow.

Nevskaya senior variety - ulithuanic cheesecake sausage with the highest quality indicators. It has an appetizing appetizer and harmonious taste due to the production of the highest varieties in the old traditional technology using a multicomponent mixture of spices. Significant content of low-fat pork, acquiring a pleasant taste and smell of hassle in the process of long maturation, forms the taste quality of the product, shaved with a resistant aroma of a variety of spices, smoking and brandy. Food value 100 g of product: protein - at least 30 g, fat - no more than 50 calorie: 534 kcal.

Sausages "hussar" -they are made of pork and pork spick with a small addition of beef. Garlic and spices give the bright taste of sausages, and the elegant form provides a natural shell - Baranya Chereva.

Russian first grade -in the production of this sausage, high-quality beef and pork are used. The characteristic aroma and pleasant acute products give the use of nutmeg and red ground pepper in combination with fresh garlic. Nutritional value 100 g of product: protein - at least 25 g, fat - no more than 45

Surgery "sausages to beer"- acute, but balanced taste of these original products makes it possible to use them to the famous drink - beer. This is a unique product that is distinguished by a fine-grained structure, beautiful appearance and convenient for use of the form. Available only in a natural shell. Nutritional value 100 g of product: protein - at least 23.8 g., Fat - no more than 44.5 g.

4.2 Varo-smoked sausages

Boar-smoked sausages Depending on the quality of raw materials, they divide the highest and 1st grade.

Knut sausages - Composition: Pork, Beef, Spike, Drinking Water, Pork Skurry, Salt Food Food, Complex Spices, Substances Cooperating Coloring: Sodium Nitrite. Natural shell in vacuum packaging. Storage conditions: at temperatures up to 0 to 6 ° C in vacuum packaging not more than 12 days.

Carpathian (with cheese) -cheese, which is part of this product gives him a unique spicy taste. Ingredients: beef, spike, pork, solid variety cheese, swine skin, drinking water, salt, food, complex spices, substances that promote coloring: sodium nitrite.

Vienna sausage - Composition: beef, spicker, pork, drinking water, salt cooking, complex spices, substances that convene coloring: sodium nitrite.

Special sausage - Composition: beef, pork, salt, brandy, sand sugar, ground pepper, pepper, fragrant ground, nutmeg ground, substances that promote coloring: sodium nitrite. Storage conditions: at a temperature of 12 ° C to 15 ° C and relative air humidity 75-78% per 4 months, from minus 2 to minus 4 ° C is suitable for 6 months, from minus 7 to minus 9 ° C More than 9 months, in serving cutting at a temperature of from 0 to 6 ° C is not more than 8 days.

Kremlin sausage -the product is made of selected raw materials of a special ambulance, which gives him excellent taste and persistent fragrance. Special taste-aromatic additives give individuality product. Shelf life and storage conditions: 15 days at t from 12 to 15 ° C; 1 month at T from 0 to 4 ° C. Nutritional value 100 g of product: protein - at least 18 g, fat - no more than 36. Calorie: 398 kcal.

Traditional servelate - Composition: beef, spicker, drinking water, vegetable protein, salt cooking food, complex food additives, food dye: fermented rice, substances that convene coloring: sodium nitrite. Nutritional value (in 100 g of product): protein - 13 g, fat - 40g, calorie content - 345 kcal. Storage conditions: at a temperature of from 0 ° to 6 ° and the relative humidity of 75-78% per 15 days, at a temperature of minus 7 ° to minus 9 ° year, for 3 months.

Server Russian - Composition: beef, spicker, pork, drinking water, genetically modified soybean protein, salt food, milk dry, complex mixture of spices, garlic, substances that are conducive to coloring: sodium nitrite. Storage conditions: at a temperature of from 0 to 4 ° C and a relative humidity of 75-78% not more than 30 days, at a temperature of minus 7 to minus 9 ° C is not more than 4 months.

Server Muscata - Thanks to the addition of ground nutmeg and cardamom, it has a unique, exquisite taste. Composition: Beef, Spike, Drinking Water, Genetically Modified Soy Protein, Salt Cook Food, Sugar Sand, Black Pepper Ground, Mushed Walmet, Cardamom Ground, Pepper Red Ground, Moisture Agents: Food Phosphate, Substances Cooperating Coloring: Nitrite sodium. Storage conditions: at a temperature of from 0 to 6 ° C and relative air humidity 75-78% per 30 days, at a temperature of minus 7 to minus 9 ° C is suitable for 4 months.

Moscow traditional - Composition: beef, spicker, drinking water, vegetable squirrel, salt cooking, sugar-sand, complex food additives, food dye: fermented rice, substances that convene coloring: sodium nitrite. Nutritional value (in 100 g of product): protein - 12 g, fat - 36 g, calorie content - 322 kcal.

Moscow Higher Sorta - Production of sausage according to traditional technology from a sustained and ripened in the ambassador of the highest grade beef with the addition of crumbled spick gives it exquisite flavoring characteristics and aroma, which are enhanced by using a nutmeg. The heat treatment method and the reduced moisture content make it possible to extend the shelf life of the product while maintaining its quality. Shelf life and storage conditions: 15 days at t from 12 to 15 ° C; 1 month at T from 0 to 4 ° C. Nutritional value 100 g of product: protein - at least 20 g, fat - no more than 37. Caloric content: 406 kcal.

Festive sausage - Composition: beef, spickers, drinking water, genetically modified soy protein, salt cooking food, complex spices, black pepper, ground cinnamon, substances that promote coloring: sodium nitrite.

Storage conditions of these sausages: At temperatures from 0 to 6 ° C and the relative humidity of 75-78% per 15-day, at a temperature of minus 7 to minus 9 ° C is suitable for 3 months.

Classical boar-smoked sausages can serve as decoration festive table.and the appetizing component of the sandwich. Smoking sawdust of the best breeds of deciduous trees gives products a pleasant fragrance.

5. Quality indicators of smoked sausages

Smoked sausages must have a clean dry surface, without stains, slips, damage to the shell, stuffing. Consistency smoked sausages dense. Machine on the cut is uniformly mixed, without gray spots and emptiness, contains pieces of scuffing, pork sternum, bold pork. The taste is pleasant, slightly sharp, salty, with a pronounced aroma of smoked and spices.

The quality of the sausages is determined by organoleptically: in appearance, the form of minced meat on the section of the baton, the consistency of the minced, smell and taste; And the chemical method is determined by: the mass fraction of moisture, cooking salts, starch and nitrites.

Shell fresh sausages There must be dry, strong, elastic, without mold raids, tightly adjacent to minced (except cellophane). A peculiarity of the chearable sausages is a dry mold plaque on the surface, not penetrated under the shell. The smoked-boiled sausage is dry, without mold and mucus of dark brown. The moisture content in the cheesecake sausages is not more than 30%, in smoked-boiled - up to 43%. The salt content in the chearageous sausages - 3-6%, boiled smoked - no more than 5%.

Painting stuffing on the cut as near the shell and in the central part is homogeneous, without gray spots. Spike white color or with a pinkish tint. Farm without air emptiness, gray. The consistency of Liven and Blood Sabas Mozhuft, boiled and semi-joint - elastic, dense, not loose, smoked - dense. The smell and taste peculiar to this type of product, with the aroma of spices, without signs of sharpness, acidity, extraneous tastes and smells.

The sausage with pollution, mold and mucus on the shell, with loose sprawling minced meat, with gray spots on it, nonspoked, pale gray, with stuffing stuffing over the shell, large voids, with slips, yellow swap, edema broth more permissible norms, challenge more than 3 mm.

The taste of smoked sausages - salty, sharp, due to smoking substances, with aroma of smoking.

Suspicious freshness sausages are sent to bacteriological analysis.

In the refrigerators of enterprises at a temperature of 12-15 ° C and relative humidity 75-78%, the chearageous sausages can be stored for up to 30 days, boiled-smoked up to 15 days; At temperatures, from - 7 to - 9 ° C, respectively, 6 and 3 months.

In violation of the conditions and terms of storage of sausages, defects occur: ease, molding, turnover, gray-green, minced meat or rotting.

Molds are most susceptible to semi-compound, boiled-ones and smoked sausages.

Packaging, labeling, storage of smoked sausages.

Smoked sausages are packaged in pure dry dying drawers weighing 40-50 kg. In each box package sausages of the same name. Smoked sausages produce packed in cardboard boxes with a net no more than 2 kg.

Each unit of packaging is clearly labeled by a stencil or printed label. Store smoked sausages in clean rooms at a temperature not higher than 8 ° C and relative air humidity 75-78%; Smoked and boiled up to 10 days, and ferocked up to 30 days.

Sausage products entered in a closed container are taken by the number of places and gross mass. Net mass is checked after the release of the container. The goods entered in an open container are taken by the mass of the net, determined by subtracting from the actual mass of the gross actual mass of the container. When checking the net mass during the preparation of sausages, it is necessary to determine the mass of the swelling and its compliance with the discount.

Sausage products are tested by the correctness of the mating of the baton, their appearance, the type of baton on the cut (Fragraf drawing, the color of minced and fat), consistency, taste and smell.

The surface of all varieties of sausages should be clean, dry, without mold, slips and stuffing stuff; The shell is intended, intact; The taste is pleasant, without extraneous taste and smell.

Sausage products are not subject to acceptable: with a polluted, plated mold and mucus shell; with burst and broken batches; with loose, split minced meat; with stuffing stuffing over the shell and slips over permissible norms; With a yellow stuffing in minced sausages of the highest grade, as well as with the presence of it above the permissible standards in sausages of the 1st and 2nd grades; with gray stains in mince; pale gray; underestimated; With broth and fat swells over permissible norms.

Sausage made by the store immediately placed on storage in refrigeration chambers, cabinets and glaciers. If there is no, then - in dry, clean, cool, well ventilated rooms at a temperature not higher than 6 ° C. Windows and doors of these premises must be fenced with a mesh to protect against flies.

Smoked sausages are stored in suspended on tinned hooks. Between the rows there must be intervals for free air access.

Store sausage products with raw meat products together with prohibit.

Smoked sausages can be stored in the store for the following time:

6. Preparation for sale and sale

Before selling, sausages are carefully checked in quality, sorted and prepared.

With sausages remove the linking twine, wipe them with a towel, the ends of the shell are cut, the tangled sections are cleaned.

Sabas and smoked sausages are laying out in cooled cabinets and counters on the nasty.

Sausages and smoked sausages sell with whole piece and sliced. At the request of the buyer, the seller must cut sausages and smoked by thin slices and put on wrapping paper with a knife or fork.

Sausage products are cut depending on the thickness and shape of the baton.

Smoked sausages in the form of a thin straight base are cut under a sharp angle of 35-40 ° (oblique cutting), due to which the slices of sausages are obtained by an extended beautiful shape. Such a cut makes it easier and speeds up the work of the seller, since the sausage has fewer lumps on Baton.

Thickness of cuts for semi-compound sausages 2.5-3 mm, for solid waste 1.5-2 mm. A sausage having a rings shape is cut in this way: the sausage ring is installed on the board at an angle of 40-45 ° to its edge. One of the ends of the baton holds your fingers left. The thumb is inside the sausage at the start of the slicing site. As you cut, the ring is lowered with her fingers, without changing his position in relation to the edge of the board.

List of used literature

1. Kirachozova N.Sh. Directory of Seller of Food Products / N.Sh. Kirachozova, G.F. Katkova. - M.: Higher School, 1991. - 352 p.

2. Parthenteyeva T.R. Meat and fish products, vegetables and fruits (commodity): studies. For professional-tech. uch / tru Parfenteva, Z.A. Starodubtsev. - M.: Economics, 1989. - 271 p.

3. Prokhorov N.G. Food products (merchandise): Textbook for medium professional-tech. Accidents / N.G. Prokhorov, N.S. Nikiforova, A.M. Novikova. - M.: Economy, 1985. - 272 p.

4. Merchase food products: Studies. For students, people. on special 1011 "Tehnol. And Org. Societies. Food" / O.G. Brovko, A.S. Gordienko, A.B. Dmitrieva et al. - M.: Economics, 1989. - 424 p.

The boiled-smoked sausage belongs to a special place in a row of sausages. Many failed to taste the product, more acute and fragrant compared to boiled sausage, and not having dry and rigidity that are inherent in chearakopic sausages.

sausage boar-smoked

Composition and method of cooking boiled-smoked sausage

All smoked sausages are characterized by a more dense, elastic and elastic consistency, have a sharp taste and bright aroma. They have a very low moisture content (about 25-40%), which is why they can be kept for a long time without changing their useful properties. Depending on the production method, smoked sausages are divided into boiled-smoked and fermented.

The composition of the boiled-smoked sausage is usually included in certain proportions specified by the recipe, beef, pork, spiche or fat, starch, milk powder.

To give a piquant taste and aroma, they add spices, numerous spices.

In the process of producing sausage of this species, double processing should pass. First, the sausage minced is smoked, and then boiled. Thanks to such technology, the product becomes gentle and soft, and the taste of it is saturated. To give the boiled-smoked sausage the usual taste for it and the appetizing aroma with a smoke, sausage goes secondly at 12-24 hours of hot smoke at a temperature of 25-30 C. Then drying for a week or two at 12 s. Ready product carefully Checked for freshness and detection of baton defects.

The color of sausages is directly dependent on the raw material used for its manufacture. Dark red, brownish color is characteristic of sausages made with a predominance of beef. Light pink color is explained by the predominance of pork formulation or chicken meat. The shell for the boiled-smoked sausage can be natural or synthetic.

Sausages of this species can not be stored for a long time due to moisture contained in ready product. 15 days are considered for them the maximum shelf life.

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Donetsk National University of Economics and Trade

Named after Mikhail Tugan-Baranovsky

Department of Food Products

TEST

Under the discipline of commodity (food)

SATEM: "Characteristic modern range smoked sausages »

Students of the 4th course

Groups of STKDN-11-1

Cotoy Alina

Donetsk-2014.

Sausages? Ready to use meat products from sausage minced meat, in a shell or without it subjected to heat treatment or fermentation.

Sausage products are divided into stuffed, boiled, half-combed, boiled, smoked, rigorous, liven, blood sausages, sausages, sausages, potions, meat jelly, pies and cold.

The specificity of smoked sausages is that one of the stages of the technology of their production is the process of hot smoked (half-comby and boiled-smoked) or cold smoking (ferocular sausages). Smoked sausages are products in a shell made from minced meat with the addition of salt and spices and a cold smoking and drying. Compared to boiled and semi-hour sausages, they contain less moisture (25-30%), so it can be stored until 9 months. Of all the types of sausages, they have the highest taste of advantages and energy value (up to 560 kcal per 100 g), have a dense consistency, acute salt-sour and sour taste, a peculiar aroma of smoking and spices. Surgical sausages produce only the highest and 1st grades.

The boiled-smoked sausages differ from the rawcharmed with increased moisture content (up to 43%), softer consistency and less long storage.

The division into commodity varieties of smoked sausages produced by the GOSTs is due to the characteristic of meat raw materials, as well as auxiliary ingredients. We are talking primarily about the degree of hilovka affecting the grade of meat. In smoked sausages produced by one, the use of protein additives, starch and other components is provided.

Smoked sausages of the traditional range are a source of a full meat protein, but they are usually a relatively high fat content. According to V.M. Poznyakovsky, among the names of boiled-smoked sausages, the greatest amount of fat is contained in the Servelat? 40.1 / 100 g. Product; Among the half-comby sausages? Most of the fat is contained in hunting sausages? 44.6 g / 100 g. Product and in Ukrainian fried sausage 58.3 g / 100 g of product. Most of the names of boiled-smoked and half-combed sausages are applied to the mid-calorie products (caloric content of 100-150 kcal per 100 g. Of the product), as well as the names of the rigorous sausages, as "Soviet", "grainy", "amateur", among half-school? "Ukrainian fried" refers to high-calorie products (calorieness over 500 kcal).

			Energy value

Semi-combat sausages
Top grade:
Armavirskaya
Krakow
Hunting sausages
Poltava
Tallinn
First grade:
Ukrainian
Boiled-smoked sausages
Moscow Higher Sorta
Amateur first grades
Surgical sausages
Top grade:
Braunschweigs
Grainy
Moscow
Cervelat
Sovetskaya
First grade:
Amateur

Classification of the assortment of smoked sausages

Semi-skilled sausages.

Top grade:

Krakow;

Hunting sausages;

Poltava;

Tallinn;

Ukrainian fried.

First grade:

Odessa;

Ukrainian;

Warsaw.

Second grade:

Snack bar;

Volzhskaya.

Swarno-smoked sausages.

Top grade:

Cervelat;

Delicate;

Moscow;

Special.

First grade:

Amateur;

Festive.

Surgical sausages.

Top grade:

Braunschweig;

Grainy;

Moscow;

Cervelat;

Metropolitan;

First grade:

Amateur.

Characteristics of the modern range of smoked sausages

Semi-combat sausages.

Top grade:

Sausage half-hour Krakow.

Initially (back in the 16th century), this sausage was made only in the city of Krakow (Poland) - hence the name "Krakow". It was a homemade baked sausage from a dense homogeneous meat minced meat with the addition of spices. This original recipe Russia was borrowed in the 18th century. And subsequently (in 1917) was changed, then pork spikes began to add to her. It is this recipe that is known and is used to date.

The ideal composition of the "Krakow" is as follows: Pork, beef, spikes, spices, salt and garlic, as well as a scattering of sodium nitrite and phosphates (ensure the uniformity of the consistency).

According to the GOSTV "Krakow" sausage, the meat content must be at least 60%. It is produced exclusively in the natural shell.

From the boiled-smoked sausage semi-dryer differs in the way they smoke her "half", so the taste and smell of smoking are expressed weaker.

Sausage half-hour Poltava

In Poltava, a rather dense, gentle and plastic meat consistency. The mince contains pieces of bumper pork with a size of 8 to 12 millimeters and sternum from 6 to 8 millimeters, which give it a juiciness. In the context, the plates or sterns of the sternum are visible.

This sausage is distinguished by a pleasant salty salty, slightly sharp taste, with a pronounced aroma of garlic, spices and smoking.

Poltava half-combed sausage contains iron, iodine, sodium, phosphorus, potassium, as well as vitamins PP, B1 and B2 (though in small quantities).

Sausage half-hour Tallinn.

The Tallinn sausage received its name even during the time of the USSR and kept it to this day.

MPP LLC "Russian Sort" produces half-selling "Tallinn" according to GOST 16351-86. The composition of this product is as follows: Beef, Sadic, Pork, Salt Food, Sugar Sand, Pepper White, Garlic Fresh, Coriander, Sodium Nitrite (E250).

The "Tallinn" dense and plastic meat consistency. The mince contains pieces of bold pork with a size of 8 to 12 millimeters and a spicity from 3 to 4 millimeters, which make it more juicy. Slices are visible on the cut.

It has a salty, slightly sharp taste with the smell of garlic and aroma of smoking, spices.

In the "Tallinn" half-selling sausage of Cokealorius Average - 373. Quite a lot and fats, 33.8. Significant number and proteins, namely 17.1. At the same time, there are extremely few carbohydrates, only 0.2.

First grade

Sausage half-hour Ukrainian.

"Ukrainian" dense and plastic meat consistency. The mince contains pieces of bold pork with a size of 8 to 12 millimeters and sternum or spick from 4 to 6 millimeters, which give it a juiciness. Slices are visible on the cut.

This sausage has a slightly sharp and salty taste, with the aroma of garlic, spices and smoking.

Sausage half-hour Odessa.

The name "Odessa" sausage received due to the fact that her recipe was developed in Odessa. And in Soviet times, sausages were called solely in honor of the cities where they created a new recipe.

Odessa has the following composition: minced chicken, pork, water, spicker, soybean protein, starch food, spices, garlic, stabilizer, color lock. Product weight 400-500 gr. The shelf life is 15 days.

This sausage externally looks very similar to Krakow (shape in the form of a ring), but it has a special spicy taste with the latter (it gives black pepper and garlic).

The consistency of the Odessa half-hour sausage is quite elastic. The mince is uniformly mixed and contains slices of a spicity of 4 to 6 mm. Color and view of cut from pink to dark red.

Second grade:

Sausage half-hour snack bar.

It is a slightly acute taste of her, salty, with a pronounced aroma of spices, smoking and garlic. Consistency elastic. The color of slices on the cut from pink to dark red. In the stuffing there are slices of cheeking from 4 to 6 mm.

Mass fraction of moisture no more than 40%, fat no more than 48%, protein no more than 10%, sodium chloride no more than 3%, sodium nitrite not more than 0.005%

Boiled-smoked sausages

Top grade:

Sausage jarny-smoked Moscow.

This is a high-quality senior product (according to GOST), which has the following composition:

beef residential senior grade (75%);

ridge spike (25%);

spices and materials: salt, sodium nitrite, sugar, pepper (black, white), cardamom or nutmeg.

The main component of this sausage is beef, which causes a pretty dark shade of minced (from pink to dark red).

In the texture of "Moscow" sausages, meat fibers are viewed with the addition of pork scuffs (no more than 6 mm).

She has a pleasant soft taste, which gives her black pepper and nutmeg. It has a rather original pattern on the context. An important point is, of course, a pleasant fragrance, which is achieved by smoking by sawdust trees.

The term of conservation of the "Moscow" boiled-smoked is no more than 15 days in the refrigerator.

This sausage contains a significant number of cyocaloriums - 406. Many in it and fats - 36.6. Many and proteins - 19.1. Carbohydrates at the same time are actually no, only 0.2.

Sausage Swarno-smoked servelate.

This type of sausage is from Switzerland where a long time ago came up with a recipe for this delicacy. Most vintage recipe dated to the 16th century, it contains: pork, fat, cheese and fairly exotic for this time and seasoning places - ginger, cinnamon, carnation, nutmeg. Then the servelates washed boiling water, and did not heal.

The composition of the GOST is the following:

beef residential senior grade (25%);

pork residential non-fat (25%);

pork residential oily or pork breast (50%);

spices and materials: salt, sodium nitrite, sugar, pepper (black or white ground), cardamom or nutmeg.

Pieces of fatty pork or sternum in mince should be no more than 4 mm. Its juicy and tender consistency is accompanied by a pleasant aroma of smoking and spices (it is attached allspice and nutmeg), as well as slightly sharp, in the measure of salt taste.

The shell should be dry, strong, elastic and without mold raids, tightly adjacent to minced meat. The painting on the section of the base should be homogeneous from pink to dark red, without gray spots, and consistency elastic, dense and not loose. The shelf life of the boiled-smoked servelate in the refrigerator conditions not more than 30 days.

First grade:

Sausage jarny-smoked amateur.

The sausage of the boiled-smoked "amateur" is made according to the recipe of boiled sausage. The peculiarity of its processing is only that at the last stage it is first pasteurized (boiled), and then they smoke.

This is the product of the first grade, which is part of the GOST:

beef residential 1st grade (65%);

breast pork or sideways side (35%);

spices and materials: salt, sodium nitrite, sugar, pepper (black, white), pepper fragrant ground, cardamom or nutmeg.

Stuffing in this sausage is inhomogeneous, dense, in the form of finely chopped pieces of meat. Pieces of the sternum or the stuck in the mince must be no more than 8 mm. Its juicy and gentle consistency is accompanied by a characteristic aroma of smoking and spices (it is given to fragrant pepper and nutmeg), as well as a solonic taste.

Karren-smoked sausage in conditions home refrigerator 15 days, which is much longer than its boiled counterparts.

Cylolarius in "Amateur" boiled-smoked sausage Above average - 420. Fats are also quite a lot - 39. The proteins also a lot, as many as 17.2. But the carbohydrates are extremely small, only 0.2.

Sausage Wreather-smoked "amateur" is rich in the following vitamins and minerals: pp (39%), sodium (18.8%), phosphorus (26.8%), iron (16.7%).

Surgical sausages.

Top grade:

Sausage Sterokeshoid Braunschweigskaya.

There were no accurate historical data on the origin of the name Braunschweig sausage in the sources, but, presumably, it was received from the Saxon city of Braunschweig, in which the sausage variety began to smoke.

Braunschweigskaya sausage is a hard-wide (rigorous) sausage, that is, they came across the raw form. The flavors of the sausages are formed due to the content of low-fat pork. The sausage has several distinctive features for which Braunschweigskaya is always distinguished from other grades of sausages. Color Braunschweig sausage should be dark, from burgundy to light brown, with pink streaks. Spickens are necessarily white, pieces of not more than 0.7 cm. The slice is brilliant, glossy, where the fat droplets may appear. Baton does not exceed the half-meter in length, always straight, dry and not remembered when pressed. Sometimes there is a dry mold on the surface of the baton or serving salt, this suggests that you are a quality product.

If Braunschweig's sausage is light on a cut, then GOST was broken and instead of the 25% of the pork added more.

The chemical composition of Braunschweig sausage is worthy of attention, in it are presented: Vitamins B1, B2, B6, B9, B12, E and PR, as well as the necessary human body Minerals: Potassium, Calcium, iodine, sulfur, magnesium, zinc, selenium, copper and Manganese, iron, phosphorus and sodium.

Sausage chearage grainy grainy.

Optuckino grainure-grained sausage includes: pork, spicker, salt, sugar, spices, antioxidant ascorbic acid, E621 flavor amplifier, fragrance identical to natural, ripening accelerator, painting retainer E250, food dye red.

The shelf life of the product is 30 days. It is manufactured by TU - 9213-113-00425283-05.

She is inherent in spicy salty, slightly sharp taste and aroma of smoking. The mince has a fine-grained structure with the addition of spick. Slices when cutting shine, flexible and easily bored. For the "grainy" on the context, a beautiful pattern is characterized with an impact of slices.

She has a slightly wrinkled surface due to natural drying in the cooking process.

In the "grainy" smoked sausage, quite a lot of kilocalories, 606. Many and fats, as many as 62.8. Proteins are average, approximately 9.9. And little carbohydrates, only 0.3.

This sausage is widely used as cold snacks And it is considered a prestigious treat.

Skuskas chearakoyenya Moscow.

smoked sausage servelat taste

The sausage of the Ostankino Moscow chearakoproin includes: pork, spicker, spices, salt, sugar, ripening accelerator, antioxidant ascorbic acid, food dye red beetroot, flavor of glutamate sodium, sewer coloring E250. The weight of the product is about 500 grams.

Sausage "Moskovskaya" Smerochychnaya is produced in accordance with Tu-9213-113-00425283-05.

Moscow is a rather dense sausage consistency with a pleasant sharp and at the same time solonic taste. "Figure" on the context of this delicacious sausage should be beautiful - mince uniformly mixed with slices of scraping. And its unusual fragrance is achieved at the expense of such spices as black and fragrant pepper, nutmeg.

Baton itself, Moscow sausage dry, wrinkled, with fascinating slices under the shell. Scherochynyaya Moscow sausage is rich in the following vitamins and minerals: B1 (20%), B2 (16.7%), RR (40.6%), sodium (156.6%), potassium (17.6%), phosphorus (35 , 5%), iron (21.7%).

Sausage rigid swine.

It is not difficult to guess that the name "pork" sausage received due to its composition. Namely because it is made of pork. So in accordance with GOST 16131-86, it includes:

pork residential non-fat - 40%;

pork breast - 60%;

spices and materials: salt, sodium nitrite, sugar, ground pepper (black or white), cognac, garlic.

The same GOS point indicates that the rigorous pork belongs to the highest grade.

The stuffing "pig" is chopped into small pieces of meat and contains slices of a twenty with a length of 10-12 mm and a width of 4-5 mm. It is a rather elastic sausage, which is well cut and not crumble. Slices are obtained very flexible and shiny, with a vitreous surface. Color on the cut from pink to dark red.

The taste of this sausage is very sharp (at the expense of a large number of spices) and salty. There is an aroma of smoked and spices, as well as a light smell of garlic.

In the "pork" smoked sausage a lot of kilocalories, as many as 568. Many and fats, 57. Many proteins, 13. Carbohydrates are actually no, only 0.2.

Sausage rigorous servelate.

Servelat is a delicious variety of smoked dry sausage. Back in the 16th century, it was made in Italy from pork, bass and cheese.

The current GOST 16131-86 provides for the following composition for this product:

beef residential of the highest grade - 25%;

pork residential non-fat - 25%;

residential fatty pork - 50%;

salt, sodium nitrite, sugar, ground pepper (black or white), ground cardamom or nutmeg.

All the same GOST refers roguecake servelates to the highest grade (due to the high quality of the source products).

For the preparation of "servelata" meat is not grinding, and chopped on very small pieces. In addition to meat, the minced meat contains pork pieces of no more than 3 mm. Slices of sausage on the section have a characteristic pink or dark red. They are very plastic and smooth, easily chewed.

Sausage chearageous servelatt is different classic taste and spicy flavor of muscat.

The chearage "Servelat" is a very calorie product that contains as many as 461 kcal. Very much in it and fats, 40.5. Many and proteins, 24. But very few carbohydrates, only 0.2.

Interestingly, the Server should be stored in a suspended state. So he better saves his fragrance, and at the same time he roses.

Sausage rigorous metropolitan.

GOST 16131-86 provides for the following composition of the metropolitan chearage sausage:

beef residential of the highest grade - 35%;

pork residential non-fat - 35%;

spike ridge - 30%;

spices and materials: salt, sodium nitrite, sugar, ground pepper (black or white), pepper fragrant ground, ground cardamom or nutmeg and cognac.

GOST refers this sausage to the highest grade, which indicates the high quality of the source products.

The minced meat is finely chopped meat with a slicer of a spicity of no more than 3 mm. On the cut, slices have a glossy surface and from pink to dark red. Taste slightly sharp and salty. The sausage has a pronounced aroma of spices and smoking.

"Metropolitan" Suroocked contains vitamins B1 (20%), B2 (16.7%), RR (40.4%) and some microelements (sodium-170.4%, phosphorus- 29.4%, iron- 16.1 %).

Thus, the metropolitan cheesecake is sausage with small splashes, which is distinguished by a classic taste and tender consistency.

Sausage cheered judges.

Sudzhuk - dry, solid sausage, common among peoples inhabiting modern Turkey, Serbia, Croatia, Greece, Georgia, Armenia, Kyrgyzstan and others.

The main difference between sausages of judges from a number of other sausages is a way to prepare it. Sudzhuk is dried in the air, in the process of this sausage dehydrated and can be stored for a long time. It was this fact that the Sudzhuk's fundamental sausage was fundamental in the history, which was learned to cook nomadic tribes of Turks. Konified and lamb, affordable cattle nomads, very quickly spoiled in the heat, and to extend the life of the products, they began to dry on the hot steppe wind. Pre-chopped slices of conine, lamb and fat, generously furnished with spices and pepper, stuffed into the guts and put the wind in the sun.

An interesting fact: Before the prepared mince to lay in the guts, they tried it to taste, tooling a small cutlet. If the salts and spices were enough, the sausages were stuffed, and if it was necessary to add, they did it and fry the cake - on the sample.

Everyone of the people of sausage suzukhuk has its name, but they are all similar and denote the same thing: Schuhuk, strangers, suzuzuch. In the recipe of some countries, KOVIN is replaced with beef, lamb and even pork, the composition of spices varies, some first put the sausage of Sudzhuk for several days under the jet, which it acquires a recognizable flat shape.

The chemical composition of the sausage convulsion contains: choline, vitamins B1, B2, B5, B6, B9, B12, E, D, K and RR, as well as the necessary human body Minerals: Potassium, calcium, iodine, sulfur, magnesium, zinc, selenium , Copper, manganese, iron, phosphorus and sodium.

First grade:

Solubas chearase amateur.

According to GOST 16131-86, the roguecake amateur is a sausage of the first grade (from a possible higher and first). In accordance with the above GOST, it includes:

beef residential of the highest grade - 45%;

spike Ridge - 55%;

spices and materials: salt, sodium nitrite, sugar, pepper ground red, as well as black or white, garlic.

Miner "amateur" is chopped into small pieces of meat and contains the pieces of the spicity of no more than 3 mm. The color on the cut from pink to dark red, the surface is vitreous, shiny, and the slices themselves are very flexible and easily chew.

The taste of this sausage is very sharp (at the expense of a large number of spices) and salty. There is an aroma of smoking and spices, as well as the smell of garlic.

Thus, smoked sausages play a significant role in the diet of the modern person, being a source of a full-fledged animal protein and fat, a number of macro and trace elements. Over the past 10 years, there has been a steady increase in the production volumes of sausages.

In the classification of the range, subgroups of semi-efficient, boiled and smoked sausages are distinguished. The range of products manufactured significantly expanded due to the use of plant protein components, starch, food dyes, thickeners, taste amplifiers.

List of used literature

Nikolaev MA Products of consumer goods. Theoretical basis: Textbook for universities. M.: Publisher Norm, 2003, 283c.

Vasyunin V.V., Korzh A.P. Shells for romoric sausages // Meat Industry. -2005.

Indiscreet L.V. Half-combed I. cheese sausages For schoolchildren. - 2010.

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