/ / Is it possible to freeze sausages and sausages in production

Is it possible to freeze sausages and sausages in production

Quality of raw materials. Sausages and sausages are made from paired,chilled or cooled beef meat, as well as ice cream stored in refrigerators and showing no signs of spoilage. Pork for the production of sausages, as a rule, is used in a chilled or cooled form. Frozen pork can only be used when there are even signs of fat rancidity. The best raw material for sausages and sausages is hot-steam meat, which provides good yields and benign products.

Processing of raw materials. Beef meat is released from the veins, connectivetissue and fat and cut into pieces weighing 400 g. From the boneless pork, connective tissue and cartilage are removed, after which it is cut into pieces weighing 600 g.

Pre-grinding and ambassador. After the vein, beef meat and pork are crushedIn a meat grinder with a grate of 16-25 mm and grease. For salting for every 100 kg of meat, 3 kg of salt, 100 g of saltpeter (10 g. Of nitrite) are used. The seasoned meat is aged from 48 to 72 hours. at 3-4 °. When producing sausages from hot-steam meat, the latter is tempered, immediately passed through a meat grinder with a grate of 2-3 mm and cuttered with the addition of salt and saltpeter (in the proportion indicated above for beef meat), as well as cold water and small-crushed ice. Sugar is added when mixing beef meat with pork. The ground meat is aged (in basins, a layer not exceeding 15 cm) in a refrigerator or on a glacier from 16 to 24 hours. at 2-4 °. Pork is used in salt and unsalted form and is crushed in a meat grinder with a grate of 2-3 mm.

Secondary grinding. Sold and seasoned beef meat for the second timecrushed in a meat grinder with a grate of 2-3 mm, after which it is processed on a cutter for 5-8 minutes. when adding finely crushed ice or cold water. Pork after the meat grinder is crushed and mixed on the cutter for 3-5 minutes. with beef meat; while for every 100 kg of pork is added 2 kg of 500 g of salt and 100 g of sugar. Add to the cutter spices, milk and fat according to the recipe. For the best development of stuffing, powerful high-speed cutters are used (Fig. 9).

Casing in a shell produced by special padding machines(syringes). At the same time, apparatuses are used for dosing and unscrewing sausages (Figure 10) or measuring devices for loosening sausages of equal length (Figure 11). Sausages are separated from one another by pulling the shell with a thin twine or thread.

Roasting. After stuffing sausages and sausages they are friedat 44-90 ° for 30-120 minutes. For uniform frying sausages are hung on thin sticks with an interval of 3 cm. Fuel is dry wood and sawdust of deciduous or coniferous species, with the exception of pine. Fried sausages get pink and have a completely dry shell. At the end of roasting, the temperature in the center of sausages and wursts should not exceed 40 °.

Cooking. Fried sausages and sausages are boiled in steam or in water at 75-85 ° from 15 to 35 minutes. - depending on the diameter of the shell. Cooking stops when the temperature inside the loaves reaches 68 °.

Cooling down. Cooked sausages and sausages are cooled for 15-20 minutes. under a shower with cold water or in rooms at 10-12 ° for 4-6 hours.

Freezing. Designed for long-term storage ortransportation of sausages and sausages can be frozen at a temperature of minus 10-18 ° for 10-24 hours. In this case, Sausages must be cooked only from hot-steam, cooled or cooled meat. Defrosting sausages is done in boiling water for 5 minutes.

Quality control of finished products. Cold sausages and sausages are carefully checked by organoleptic analysis for freshness and for the identification and seizure of defective loaves. If necessary, a chemical analysis is carried out.

Storage. In cooled rooms, cold sausages andsausages are stored in a suspended state at a temperature of no higher than 5 ° and relative humidity of air 75% to 2 days, in uncooled rooms - at a temperature not exceeding 15 ° not more than 12 hours. Frozen sausages are stored in refrigerators at a temperature of no higher than minus 8 ° to 3 months. in boxes and boxes made of corrugated paper, cardboard or wood.

Special conditions. The use of coloring and binding agents, notspecified in the recipe, is prohibited. Nitrite is applied in an amount of 5 grams in solution per 100 kg of raw materials in accordance with a special instruction. In small-scale enterprises that do not have refrigerators or glaciers, preliminary grinding of meat is not necessary.

Making raw sausages. Raw sausages are made from semi-fat pork, crushed through a lattice of 15-20 mm. After grinding, the pork is mixed with sifted flour, spices and water and stuffed into a shell.

Raw sausages are stored at a temperature of no more than 4 ° for not more than 1 day, and in uncooled premises - up to 6 hours. Frozen sausages are stored in the same way as others.

Spices (per 100 kg of raw materials)

Sheath - mutton chereva with a diameter of 23 to 25 mm.

Viscous - the shell is twisted into sausages 13 cm long.

Output of finished products (cooled down) to the weight of raw materials is 105%.

Humidity - the moisture content in ready sausages is not higher than 65%.

Spices (per 100 kg of raw materials)

Sheath - lamb or pork chicken with a diameter of 24 to 26 mm.

Binding - the shell is twisted into sausages 10-12cm long.

Output of finished products (cooled down) to the weight of raw materials is 100%.

Humidity - the moisture content in ready sausages does not exceed 52%.

Spices (per 100 kg of raw materials)

Sheath - sheep's ram's diameter from 16 to 22 mm.

Viscous - the shells are twisted into sausages 15 cm long.

Output of finished products (cooled down) to the weight of raw materials is 100%.

Humidity - moisture content in ready sausages is not more than 60%.

Spices (per 100 kg of raw materials)

Sheath - mutton chereva with a diameter of 16 to 24 mm.

Binding - the shells are twisted into sausages 10-15 cm long.

Output of finished products (cooled down) to the weight of raw materials is 110%.

Humidity - the moisture content in ready sausages is not more than 65%.

Spices (per 100 kg of raw materials)

Sheath - pork chereva, narrow and medium.

Binding - the shells are twisted into sausages 10-12 cm long.

Output of finished products (cooled down) to the weight of raw materials is 115%.

Humidity - the moisture content in ready sausages is not more than 65%.

Spices (per 100 kg of raw materials)

Sheath - mutton chereva diameter from 16 to 18 mm.

Viscous - the shells are twisted into sausages 12 cm long.

Output of finished products (cooled down) to the weight of raw materials is 110%.

Moisture - the moisture content in ready sausages does not exceed 70%.

Spices (per 100 kg of raw materials)

Sheath - pork and beef chereva with a diameter of 27 to 37 mm.

Viscous - the shells are pulled by a thin twine or threads into sausages 7 cm long.

Output of finished products (cooled down) to the weight of raw materials is 115%.

Humidity - moisture content in ready-made sausages does not exceed 65%.

Spices (per 100 kg of raw materials)

Sheath - pork and beef chereva with a diameter of 27 to 37 mm.

Viscous - the shells are pulled by a thin twine or threads into sausages 7 cm long.

Output of finished products (cooled down) to the weight of raw materials is 115%.

Humidity - the moisture content in the finished sausages is not higher than 75%.

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