For the first time, the idea of sausages appeared at that moment, butcher decided to make sausage smaller, for the affordability of its price to all groups of the population. Over time, they began to cook in all meat pavilions to meet the needs of kings, merchants and ordinary people. And with the advent of large-scale industry, sausages began to be present in all grocery stores. The recipe has always been modified until a top-quality product appears.
It’s hard to say exactly the date of birth of the first sausage, because the standardization of sizes was developed around the XV - XVI century. But it is known for sure that to this day sausages, due to their small size, are in great demand among all lovers of meat products. Sometimes, when another sausage is strung on a fork, a question arises, so how do sausages make?
What are sausages made of?
The first step in the production of sausages will be the purchase of raw materials from suppliers. For production use pig meat, beef and chickenbrought from the farm. A quality inspection is carried out, certificates and certificates from the SES (sanitary-epidemiological service) are checked. The selected raw materials are sent to the refrigerator or to the deboning workshop for cutting.
Sausage production
Boning shop
For the production of different types of sausages, meat is used in several states:
- Hot steam room;
- Frozen
Chilled;
Cooled down;
Sausages and sausages are produced from several types of animal meat:
- Beef;
- Chicken;
- Pork;
For the preparation of the highest quality product using hot fresh meat of an animal. Frozen raw materials are used in the absence of signs of spoilage and rancidity of fat.
Primary processing - boning and trimming
The production of quality sausages requires the use of peeled fillet as a raw material. To do this, conduct the separation of the veins, connective tissue, bones and fat from meat preparations. Fillet cut into pieces weighing 300 - 600 grams. Waste is sent to the production of other meat products.
Processing fresh pork, beef or chicken does not have much difference. Subsequently, the fillet is sent to the production of sausages or in the refrigerator for freezing and long-term storage.
Interesting fact: The first large workshops for the production of sausages and sausages in Russia appeared in the XVII century.
Chopping fresh meat
Grinding fresh meat is carried out to obtain pieces of minced meat of large fractions. In small enterprises for these purposes, use electric meat grinders with a grill of 15 - 25 mm. Large meat packing plants use a device with three-blade screws, which can load up to 10 kg of raw materials at the same time.
The ambassador is carried out using rock salt, which is uniformly kneaded in minced meat after grinding. According to the recipe, to get 50 kg of prepared minced meat, add:
- Salt - 150 g.
- Nitrate 50 g (nitrite 5 g).
- Divided minced meat is kept at a temperature of 3 - 4 ° C for 48 to 72 hours.
Grinding hot and fresh meat
Immediately after deboning, the fillets are passed through a meat grinder with a grill from 2 to 3 mm.At large enterprises, they are ground on the same three-bladed apparatus, only until minced meat is obtained in a small fraction. Measurement and control are carried out according to special templates and rulers. Salt and nitrates are added in the same amount as when chopping fresh meat. Stuffed meat is placed in a plastic or metal container, placed in a layer up to 150 mm and defended in a refrigerator at a temperature of 2 - 4 ° C for 16 to 24 hours.
Secondary grinding
The resulting mixture was transferred to a cutter and cold water with finely crushed ice was added. Sugar is added to mincemeat only when mixing beef with pork. The processing time in the cutter of beef meat with ice and water is 5-8 minutes. Pork with beef requires less time - 3-5 minutes.
Per 100 kg of pork add:
- Salt - 2500 grams;
- Sugar - 100 grams;
According to the recipe, milk, spices, fat and other components are added. Stuffing is processed until small fractions and a homogeneous mass appear.
Interesting fact: The first sausages were known in Ancient Greece, China and Babylon.
Raw sausages - made from bold pork, which is crushed through a wire rack in 15 - 20 mm. Sifted flour, spices and water are added to the minced meat.
Molding
The finished paste is loaded into a special hydraulic or pneumatic syringe - dispenser. Under pressure in a stuffing machine, the mass is compacted and all air bubbles are squeezed out. A synthetic long sheath is put on the syringe and filled with paste. Measurement of the length of sausages is carried out manually with special devices.Modern devices allow you to measure the length and twist the shell without operator intervention.
Heat treatment
The finished product is fried in special rooms at a temperature of 45 - 90 ° C for 40 - 120 minutes. They are hung on thin sticks with an interval of 3-5 cm. Sawdust and firewood of deciduous and coniferous trees are used as fuel. At the next stage, they are boiled with steam or in water at a temperature of 75 - 85 ° C, 15-35 minutes. After that, it is cooled and packaged for shipment to shops or supermarkets.
In shops and supermarkets we are offered a huge selection of sausages and other sausages. A delicious and high-quality product can be found in an expensive and mid-priced position. The more the price of sausage differs from the price of meat in the market, the less likely it is to find it inside. Therefore, in order to eat the right sausages, you need to save less when buying a product and often look at its composition.
