Characteristics of the modern range of smoked sausages. DIY smoked sausage Types of smoked sausage

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DONETSK NATIONAL UNIVERSITY OF ECONOMICS AND TRADE

NAMED AFTER MIKHAIL TUGAN-BARANOVSKY

DEPARTMENT OF FOOD PRODUCTS COMMODITY

TEST

BY DISCIPLINE Commodity science (food products)

TOPIC: “Characteristics of the modern range of smoked sausages”

4th year students

Groups zTKDN-11-1

Alina Kotova

Donetsk-2014

Sausages? ready-to-eat meat products from minced sausage, with or without casing, subjected to heat treatment or fermentation.

Sausages are divided into stuffed, boiled, semi-smoked, boiled-smoked, raw smoked, liver, blood sausages, frankfurters, wieners, brawn, meat jellies, pates and jellied meat.

The specificity of smoked sausages lies in the fact that one of the stages of their production technology is the process of hot smoking (semi-smoked and boiled-smoked) or cold smoking (raw smoked sausages). Raw smoked sausages are casing products made from minced meat with the addition of salt and spices and subjected to cold smoking and drying. Compared to boiled and semi-smoked sausages, they contain less moisture (25-30%), so they can be stored for up to 9 months. Of all types of sausages, they have the highest taste and energy value (up to 560 kcal per 100 g), have a dense consistency, a sharp salty-sour taste, and a unique aroma of smoke and spices. Raw smoked sausages are produced only of the highest and 1st grades.

Cooked-smoked sausages differ from raw smoked sausages in their increased moisture content (up to 43%), softer consistency and shorter shelf life.

The division into commercial grades of smoked sausages produced in accordance with GOST standards is determined by the characteristics of raw meat, as well as auxiliary ingredients. We are talking, first of all, about the degree of trimming, which affects the type of meat. Smoked sausages produced according to specifications require the use of protein additives, starch and other components.

Traditional smoked sausages are a source of complete meat protein, but they usually have 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 cervelat? 40.1/100 g of product; among half-smoked sausages? Does hunting sausage contain the most fat? 44.6 g/100 g of product and in Ukrainian fried sausage 58.3 g/100 g of product. Most of the names of boiled-smoked and semi-smoked sausages refer to medium-calorie products (calorie content 100-150 kcal per 100 g of product), and also the names of uncooked smoked sausages, such as “Sovetskaya”, “Zernistaya”, “Lyubitelskaya”, are among the semi-smoked ones? “Ukrainian fried” is a high-calorie product (calorie content over 500 kcal).

			Energy value

Semi-smoked sausages
Highest grade:
Armavir
Krakow
Hunter's sausages
Poltavskaya
Tallinn
First grade:
Ukrainian
Boiled-smoked sausages
Moscow premium quality
Amateur first class
Raw smoked sausages
Highest grade:
Brunswick
Grainy
Moscow
Cervelat
Soviet
First grade:
Amateur

Classification of the range of smoked sausages

Semi-smoked sausages.

Premium grade:

Krakowskaya;

Hunter's sausages;

Poltavskaya;

Tallinn;

Ukrainian fried.

First grade:

Odessa;

Ukrainian;

Varshavskaya.

Second grade:

Snack bar;

Volzhskaya.

Boiled smoked sausages.

Premium grade:

Cervelat;

Delicatessen;

Moscow;

Special.

First grade:

Amateur;

Festive.

Raw smoked sausages.

Premium grade:

Brunswick;

Grainy;

Moscow;

Cervelat;

Stolichnaya;

First grade:

Amateur.

Characteristics of the modern range of smoked sausages

Semi-smoked sausages.

Premium grade:

Semi-smoked Krakow sausage.

Initially (back in the 16th century), this sausage was produced only in the city of Krakow (Poland) - hence the name “Krakowska”. It was a homemade baked sausage made from dense, homogeneous minced meat with the addition of spices. This original recipe was adopted by Russia in the 18th century. And later (in 1917) it was changed, then they began to add pork lard to it. It is this recipe that is known and used today.

The ideal composition of “Krakowskaya” is as follows: pork, beef, lard, spices, salt and garlic, as well as a color fixer, sodium nitrite and phosphates (ensure uniform consistency).

According to GOST, “Krakow” sausage must contain at least 60% meat. It is produced exclusively in natural casing.

Semi-smoked sausage differs from boiled-smoked sausage in that it is smoked “halfway”, so the taste and smell of smoking are less pronounced.

Poltava semi-smoked sausage

“Poltavskaya” has a rather dense, tender and plastic meat consistency. The minced meat contains 8 to 12 mm pieces of lean pork and 6 to 8 mm pieces of pork belly, which give it juiciness. The cut shows plates or pieces of brisket.

This sausage has a pleasant, moderately salty, slightly spicy taste, with a pronounced aroma of garlic, spices and smoke.

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

Semi-smoked Tallinn sausage.

Tallinn sausage received its name back in Soviet times and has retained it to this day.

LLC MPP "Russian grade" produces semi-smoked "Tallinnskaya" according to GOST 16351-86. The composition of this product is as follows: beef, side bacon, pork, table salt, granulated sugar, white pepper, fresh garlic, coriander, sodium nitrite (E250).

“Tallinnskaya” has a dense and plastic meat consistency. The minced meat contains pieces of lean pork measuring from 8 to 12 millimeters and bacon from 3 to 4 millimeters, which make it more juicy. The cut shows pieces of bacon.

It has a moderately salty, slightly spicy taste with the smell of garlic and the aroma of smoke and spices.

The “Tallinn” semi-smoked sausage has an average of 373 kilocalories. Quite a lot of fat, 33.8. A significant amount of proteins, namely 17.1. At the same time, there are extremely few carbohydrates, only 0.2.

First grade

Semi-smoked Ukrainian sausage.

“Ukrainskaya” has a dense and plastic meat consistency. The minced meat contains pieces of lean pork measuring from 8 to 12 millimeters and brisket or bacon from 4 to 6 millimeters, which give it juiciness. The cut shows pieces of bacon.

This sausage has a slightly spicy and moderately salty taste, with the aroma of garlic, spices and smoke.

Semi-smoked Odessa sausage.

The name “Odessa” sausage was given due to the fact that its recipe was developed in Odessa. And in Soviet times, sausages were named exclusively in honor of the cities where the new recipe was created.

“Odesskaya” has the following composition: minced chicken, pork, water, lard, soy protein, food starch, spices, garlic, stabilizer, color fixative. Product weight 400-500 g. The shelf life is 15 days.

This sausage is very similar in appearance to Krakow sausage (ring-shaped), but it has a special spicy taste with a spicy kick (black pepper and garlic give it).

The consistency of Odessa semi-smoked sausage is quite elastic. The minced meat is evenly mixed and contains pieces of bacon measuring from 4 to 6 mm. Color and cut appearance from pink to dark red.

Second grade:

Half-smoked snack sausage.

Its taste is slightly spicy, moderately salty, with a pronounced aroma of spices, smoke and garlic. The consistency is elastic. The color of the slices when cut varies from pink to dark red. The minced meat contains pieces of cheek 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 no more than 0.005%

Boiled-smoked sausages

Premium grade:

Boiled-smoked Moscow sausage.

This is a high-quality product of the highest grade (according to GOST), having the following composition:

premium trimmed beef (75%);

back fat (25%);

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

The main component of this sausage is beef, which causes the minced meat to be quite dark in color (from pink to dark red).

The texture of the “Moscow” sausage contains meat fibers with the addition of pork lard (no more than 6 mm in size).

It has a pleasant mild taste, which is given to it by black pepper and nutmeg. It has a rather original design on the cut. The important point is, of course, the pleasant aroma, which is achieved by smoking with sawdust from trees.

The shelf life of boiled-smoked “Moskovskaya” is no more than 15 days in the refrigerator.

This sausage contains a significant amount of kilocalories - 406. It also contains a lot of fat - 36.6. There are also a lot of proteins - 19.1. At the same time, there are virtually no carbohydrates, only 0.2.

Boiled-smoked sausage servelat.

This type of sausage comes from Switzerland, where a recipe for this delicacy was invented a long time ago. The oldest recipe dates back to the 16th century, it contains: pork, lard, cheese and quite exotic seasonings for this time and place - ginger, cinnamon, cloves, nutmeg. Then the cervelat was boiled with boiling water, rather than smoked.

Its composition according to GOST is as follows:

premium trimmed beef (25%);

lean, trimmed pork (25%);

fatty veined pork or pork belly (50%);

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

Minced pieces of fatty pork or brisket should be no larger than 4 mm in size. Its juicy and delicate consistency is accompanied by a pleasant aroma of smoke and spices (it is given by allspice and nutmeg), as well as a slightly spicy, moderately salty taste.

The shell should be dry, strong, elastic and free of mold, tightly adjacent to the minced meat. The color on the cut loaf should be uniform from pink to dark red, without gray spots, and the consistency should be elastic, dense and not loose. The shelf life of boiled-smoked cervelat in a refrigerator is no more than 30 days.

First grade:

Cooked-smoked amateur sausage.

Boiled-smoked sausage “Lyubitelskaya” is made according to the recipe for boiled sausage. The only peculiarity of its processing is that at the last stage it is first pasteurized (boiled) and then smoked.

This is a first-class product, which according to GOST includes:

1st grade trimmed beef (65%);

pork belly or side bacon (35%);

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

The minced meat of this sausage is heterogeneous, dense, in the form of finely chopped pieces of meat. Pieces of brisket or bacon in minced meat should be no larger than 8 mm in size. Its juicy and delicate consistency is accompanied by a characteristic aroma of smoke and spices (it is given by allspice and nutmeg), as well as a salty taste.

Boiled smoked sausage can be stored in a home refrigerator for 15 days, which is significantly longer than its boiled counterparts.

The kilocalories in the “Amateur” boiled-smoked sausage are above average - 420. There is also quite a lot of fat - 39. There is also a lot of protein, as much as 17.2. But there are very few carbohydrates, only 0.2.

Boiled-smoked sausage “Lyubitelskaya” is rich in the following vitamins and minerals: PP (39%), sodium (18.8%), phosphorus (26.8%), iron (16.7%).

Raw smoked sausages.

Premium grade:

Raw smoked Braunschweig sausage.

Accurate historical data on the origin of the name Brunswick sausage have not been found in the sources, but presumably it comes from the Saxon city of Brunswick, where they began to smoke this type of sausage.

Brunswick sausage is a hard smoked (raw smoked) sausage, that is, it was smoked raw. The taste of the sausage is formed due to the content of lean pork. The sausage has several distinctive features by which Brunswick sausage is always distinguished from other varieties of sausage. The color of Brunswick sausage should be dark, from burgundy to light brown, with pink streaks. The bacon must be white, in pieces no larger than 0.7 cm. The cut is shiny, glossy, on which a drop of fat may appear. The loaf does not exceed half a meter in length, is always straight, dry and does not collapse when pressed. Sometimes dry mold or protruding salt is visible on the surface of the loaf, this indicates that this is a quality product.

If the Brunswick sausage is light when cut, it means that GOST was violated and a larger amount was added instead of the required 25% pork.

The chemical composition of Brunswick sausage is worthy of attention; it contains: vitamins B1, B2, B6, B9, B12, E and PP, as well as minerals necessary for the human body: potassium, calcium, iodine, sulfur, magnesium, zinc, selenium, copper and manganese, iron, phosphorus and sodium.

Raw smoked grainy sausage.

The composition of Ostankino grain raw smoked sausage includes: pork, lard, salt, sugar, spices, antioxidant ascorbic acid, flavor enhancer E621, flavor identical to natural, ripening accelerator, color fixative E250, beetroot red food coloring.

The shelf life of the product is 30 days. Manufactured according to specifications - 9213-113-00425283-05.

It has a spicy-salty, slightly pungent taste and smoky aroma. The minced meat has a fine-grained structure with the addition of bacon. When cut, the slices are shiny, flexible and easy to chew. The “grainy” cut is characterized by a beautiful pattern interspersed with pieces of bacon.

Its surface is slightly wrinkled due to natural shrinkage during the cooking process.

“Grainy” raw smoked sausage has quite a lot of kilocalories, 606. There is also a lot of fat, as much as 62.8. Proteins are average, approximately 9.9. And there are few carbohydrates, only 0.3.

This sausage is widely used as a cold snack and is considered a prestigious treat.

Moscow raw smoked sausage.

smoked sausage servelat taste

The composition of Ostankino Moscow raw smoked sausage includes: pork, lard, spices, salt, sugar, ripening accelerator, antioxidant ascorbic acid, red beetroot food coloring, flavor enhancer monosodium glutamate, color fixative E250. The weight of the product is about 500 g.

Raw smoked “Moskovskaya” sausage is produced in accordance with TU-9213-113-00425283-05.

“Moskovskaya” is a sausage with a fairly dense consistency and a pleasant, spicy and at the same time salty taste. The “pattern” on the cut of this delicious sausage should be beautiful - the minced meat is evenly mixed with pieces of bacon. And its unusual aroma is achieved due to such spices as black and allspice, nutmeg.

The loaf of Moscow sausage itself is dry, wrinkled, with pieces of fat showing through under the casing. Raw smoked Moscow sausage is rich in the following vitamins and minerals: B1 (20%), B2 (16.7%), PP (40.6%), sodium (156.6%), potassium (17.6%), phosphorus (35 .5%), iron (21.7%).

Raw smoked pork sausage.

It’s not difficult to guess that the name “Pork” sausage was given due to its composition. Namely because it is made from pork. So, in accordance with GOST 16131-86, it includes:

lean lean pork - 40%;

pork belly - 60%;

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

The same GOST indicates that raw smoked pork belongs to the highest grade.

Minced Pork is meat chopped into small pieces and contains pieces of brisket 10-12 mm long and 4-5 mm wide. This is a fairly elastic sausage that cuts well and does not crumble. The slices are very flexible and shiny, with a glassy surface. The color on the cut ranges from pink to dark red.

The taste of this sausage is very spicy (due to the large number of spices) and salty. There is an aroma of smoke and spices, as well as a slight smell of garlic.

“Pork” raw smoked sausage has a lot of kilocalories, as much as 568. There is a lot of fat, 57. There is a lot of protein, 13. There are actually no carbohydrates, only 0.2.

Raw smoked sausage servelat.

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

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

premium trimmed beef - 25%;

lean lean pork - 25%;

fatty trimmed pork - 50%;

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

The same GOST classifies raw smoked cervelat as the highest grade (due to the high quality of the original products).

To prepare Cervelat, the meat is not ground, but chopped into very small pieces. In addition to meat, minced meat contains pieces of pork no larger than 3 mm in size. When cut, slices of sausage have a characteristic pink or dark red color. They are very plastic and smooth, easy to chew.

Raw smoked servelat sausage has a classic taste and spicy nutmeg aroma.

Raw smoked “Cervelat” is a very high-calorie product that contains as much as 461 kcal. There is also a lot of fat in it, 40.5. There are also a lot of proteins, 24. But there are very few carbohydrates, only 0.2.

Interestingly, in the store, cervelat should be stored in a suspended state. This way it retains its aroma better and at the same time ripens.

Stolichnaya raw smoked sausage.

GOST 16131-86 provides for the following composition of the capital's raw smoked sausage:

premium trimmed beef - 35%;

lean lean pork - 35%;

back fat - 30%;

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

GOST classifies this sausage as the highest grade, which indicates the high quality of the original products.

Minced meat is finely chopped meat with pieces of bacon no larger than 3 mm in size. When cut, the slices have a glossy surface and a pink to dark red color. The taste is slightly spicy and salty. The sausage has a pronounced aroma of spices and smoke.

“Stolichnaya” raw smoked contains vitamins B1 (20%), B2 (16.7%), PP (40.4%) and some microelements (sodium - 170.4%, phosphorus - 29.4%, iron - 16.1 %).

Thus, Stolichnaya raw smoked sausage is a sausage with small inclusions of fat, which has a classic taste and delicate texture.

Dry-cured sausage sudzhuk.

Sujuk is a dry, hard sausage, common among the peoples inhabiting modern Turkey, Serbia, Croatia, Greece, Georgia, Armenia, Kyrgyzstan and others.

The main difference between sujuk sausage and a number of other sausages is the method of its preparation. Sujuk is dried in air, during this process the sausage is dehydrated and can be stored for a long time. It was this fact that was fundamental in the history of sujuk sausage, which the nomadic tribes of the Turks learned to prepare. Horse meat and lamb, available to nomadic pastoralists, spoiled very quickly in the heat, and in order to extend the life of the products, they began to dry them in the hot steppe wind. Pre-chopped pieces of horse meat, lamb and fat, generously seasoned with spices and pepper, were stuffed into the intestines and hung out in the sun and wind.

Interesting fact: before the prepared minced meat was put into the intestines, it was tasted by frying a small cutlet. If there was enough salt and spices, then they stuffed the sausages, and if they needed to add, then they did it and fried the cutlet again - to test.

Each nation has its own name for sudzhuk sausage, but they are all similar and mean the same thing: shuzhuk, chuzhuk, sudzhukh. In the recipes of some countries, horse meat is replaced with beef, lamb and even pork, the composition of spices varies, some first put sujuk sausage under pressure for several days, which is why it takes on a recognizable flat shape.

The chemical composition of sujuk sausage contains: choline, vitamins B1, B2, B5, B6, B9, B12, E, D, K and PP, as well as minerals necessary for the human body: potassium, calcium, iodine, sulfur, magnesium, zinc, selenium , copper, manganese, iron, phosphorus and sodium.

First grade:

Raw smoked amateur sausage.

According to GOST 16131-86, raw smoked amateur sausage is a first-class sausage (from possible highest and first). In accordance with the above GOST, it includes:

premium trimmed beef - 45%;

back fat - 55%;

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

“Lyubitelskaya” minced meat is meat chopped into small pieces and contains pieces of bacon no larger than 3 mm in size. The color when cut is pink to dark red, the surface is glassy and shiny, and the slices themselves are very flexible and easy to chew.

The taste of this sausage is very spicy (due to the large number of spices) and salty. There is an aroma of smoke and spices, as well as the smell of garlic.

Thus, smoked sausages play a significant role in the nutrition of modern people, being a source of complete animal protein and fat, a number of macro- and microelements. Over the past 10 years, there has been a steady increase in sausage production volumes.

In the classification of the assortment, subgroups of semi-smoked, boiled-smoked and raw smoked sausages are distinguished. The range of manufactured products has expanded significantly due to the use of plant protein components, starch, food coloring, thickeners, and flavor enhancers in formulations.

List of used literature

Nikolaeva M.A. Merchandising of consumer goods. Theoretical foundations: Textbook for universities. M.: Publishing house NORMA, 2003, 283 p.

Vasyunin V.V., Korzh A.P. Casings for raw smoked sausages // Meat industry. -2005.

Neskromnaya L.V. Semi-smoked and dry-cured sausages for schoolchildren. - 2010.

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Composition and method of preparing boiled smoked sausage

All smoked sausages are distinguished by a denser, firmer and more elastic consistency, have a pungent taste and bright aroma. They have a very low moisture content (about 25-40%), which is why they can be stored for a long time without changing their beneficial properties. Depending on the production method, smoked sausages are divided into boiled-smoked and raw-smoked.

The composition of boiled smoked sausage usually includes beef, pork, lard or lard, starch, and milk powder in certain proportions specified in the recipe.

To give a piquant taste and aroma, spices and numerous herbs are added to them.

During the production process, this type of sausage must undergo double processing. First, the minced sausage is smoked and then boiled. Thanks to this technology, the product becomes tender and soft, and its taste is rich. To give cooked-smoked sausage its usual taste and appetizing smoky aroma, the sausage is smoked again for 12-24 hours with hot smoke at a temperature of 25-30 C. Then it is dried for a week or two at a temperature of 12 C. The finished product is carefully checked for freshness and detection of defects in loaves.

The color of the sausage is directly dependent on the raw materials used for its production. A dark red, brownish color is characteristic of sausages made with a predominance of beef. The light pink color is due to the predominance of pork or chicken in the recipe. The casing for boiled smoked sausage can be natural or synthetic.

Sausages of this type cannot be stored for a long time due to the moisture contained in the finished product. 15 days are considered the maximum shelf life for them.

In Soviet times, raw smoked sausage was considered a delicacy, but modern nutritionists argue about its harms and benefits. It is believed that those who adhere to proper nutrition should not eat sausage. Sausage production technologies are subject to separate discussion. Among the main advantages of raw smoked sausage are a long shelf life and bright taste.

Raw smoked sausage: benefits or harm?

Only those varieties of raw smoked sausage that are made from selected meat, natural additives and contain a minimum amount of flavor enhancers and flavorings have absolute benefits for the body. Sausage production is a complex and expensive process, so cheap sausage should immediately arouse suspicion.

The benefits of raw smoked sausage are a controversial issue. Most of the beneficial properties of meat are retained after smoking, so it is difficult to call sausage harmful. The danger lies in excessive consumption of sausages, especially if you have diseases of the digestive system.

Harm of raw smoked sausage:

increased fat content negatively affects the gastric mucosa;
For pregnant women, it is better to exclude this product from the diet or replace it with bacon;
spices contained in raw smoked sausage products aggravate diseases of the gastrointestinal tract;
salt in combination with seasonings is considered one of the reasons for the increase in bad cholesterol.

Production technology

The sausage should be firm. Loose composition or mold indicate violations committed during production. The shell should be dry and the minced meat as dense as possible. The aroma of sausage may contain spices, garlic or cognac notes.

Production stages:

Ambassador of meat. The preparations are kept in salt for 5 days. The temperature in this case should not exceed 4°C. Salt is added in a proportion of 3 kg per 100 kg of meat.
Mixing minced meat. The meat is slightly frozen, minced into minced meat using special equipment and mixed with additional ingredients. Then the blanks are stored in cold chambers for 24 hours.
Making sausage. Special casings are filled with minced meat using a syringe. The slightest ingress of air must be excluded. Bubbles in the shell are punctured with needles if necessary.
Draft. Finished sausages are hung and stored at 4°C for three days.
Smoking. This process is carried out in special chambers at a temperature of no more than 22°C for 2 days. Smoke from deciduous trees is used for smoking.
Drying. The drying process takes up to 1 month. The chamber temperature should not exceed 12°C. The shelf life of the final product does not exceed 6 months.

Calorie content and nutritional value of the product

Among the range of sausage products, raw smoked sausages occupy a special place. It is considered the most nutritious. The calorie content of sausages differs depending on their composition. The amount of fat per 100 g of product reaches 56%, protein - from 13 to 30 percent. Raw smoked sausage does not contain carbohydrates or is present in an amount of no more than 0.3%. The maximum calorie content does not exceed 580 kcal.

What is included in sausages

Each sausage manufacturer has its own secrets of the technologies used. Some prefer to adhere to national traditions, others make bold experiments, using the experience of foreign countries. Each manufacturer also selects additional ingredients in accordance with their own recipe.

Moscow

The composition of Moscow raw smoked products includes ground nutmeg. The product is made from beef; no other types of meat are added to it. Lard in some varieties of sausage is replaced with special sausage or pork lard. Some types of sausages are made with white pepper, others with black pepper.

beef;
salo;
salt;
sugar;
ground black (white) pepper;
spices;
ground nutmeg;
sodium nitrite E250;
pure cultures of lactic acid bacteria;
monosodium glutamate;
lemon acid;
ascorbic acid;
sucrose.

Brunswick

Braunschweig sausage is made from two types of meat - beef and pork. A distinctive feature of this type of sausage is its rich dark color. This effect is achieved through strict adherence to the proportions of the ingredients. According to GOST, a sausage product must consist of 70% meat, 45 of which is beef, and 25 is pork.

beef;
pork;
salo;
ground white pepper;
ground black pepper;
salt;
sugar;
ground cardamom;
ground nutmeg;
sodium nitrite;
color fixer E250;
starting cultures of microorganisms;
glucose;
ascorbic acid;
bacterial preparations.

Mikoyan

Mikoyanovskaya raw smoked sausage is produced using several technologies. Some varieties of sausages contain Italian spices. Hardness differs depending on the composition of the components. The main ingredient can be either beef or pork. An integral element is bacon, cut into small pieces.

beef (or pork);
beef fat;
sugar;
salt;
spices;
garlic;
cognac;
color fixer E250;
sodium ascorbate;
animal protein;
sodium gluconate.

Dymov

Dymov's raw smoked products are distinguished by unusual combinations of spices and special production technology. In most varieties, the traditional additives are nutmeg and cognac. The bacon is cut into both large and small pieces.

beef;
pork;
lard;
cognac;
ground nutmeg;
ground black pepper;
Green pepper;
paprika;
food coloring;
sodium nitrite;
monosodium glutamate;
starter culture;
acidity regulator.

In terms of nutritional value, sausages are not equivalent, since their composition depends on the recipe, which includes various products. Sausages contain 10 – 30% protein, 10 – 50% fat. The amount of moisture in sausages ranges from 25% to 80%. The energy value of sausages is up to 2400 kJ.

In the process of making sausages, meat is subjected to physical and chemical treatment. Although 10–25% of vitamin B1 and 10–20% of vitamin B2 are lost during heat treatment of sausages, vitamins B1 and B2 are contained in significant quantities in sausages (0.27–0.34 mg% and 0.08–0.18, respectively). mg %). The nutritional value of sausages is, as a rule, higher than the products included in their composition. This is explained by the fact that inedible and low-nutrient parts are removed from meat - bones, tendons, cartilage, films; refractory beef fat is replaced with easier-melting pork fat, which improves the nutritional properties and digestibility of the product.

Table 1 discusses the nutritional value of sausages

Meat contains various organic and inorganic substances necessary for the human body. However, its nutritional value comes mainly from its protein content.

Squirrels. In meat, proteins make up 15-20%, and they are mostly complete (up to 85% of the total amount).

Full squirrels are found in the muscle tissue of slaughter cattle, which explains its higher nutritional value compared to other types of tissue. The main proteins are:

Myosin– the main protein of meat, makes up 40-45% of all proteins in muscle tissue; contains all essential amino acids; extracted (dissolved) from meat with saline solution; has the properties of the ATP enzyme.

Actin also has enzyme properties; it accounts for up to 15% of muscle tissue proteins. When actin and myrsin combine, a complex protein is formed actomyosin.

Myogen It dissolves in water and has enzymatic properties.

Globulin X dissolves in saline solutions.

The proteins myoalbumin and myoglobin make up only 1-2% each.

Myogen and globulin X account for up to 20% of the total amount of muscle tissue proteins.

Myoalbumin refers to albumins, i.e. simple proteins soluble in water.

Myoglobin– a complex protein of the chromoprotein type; consists of the protein globin and the non-protein substance heme, which contains iron. Myoglobin has a dark red color, which is what causes the red color of muscles. The more myoglobin the meat contains, the darker it is. Myoglobin has the property of easily interacting with various gases, so the meat takes on different colors. Thus, when interacting with atmospheric oxygen, myoglobin forms oxymyoglobin and the surface layer of meat turns bright red; at a temperature of 0 0 C, as well as with prolonged exposure of myoglobin to oxygen, metamyoglobin is formed - a brownish-brown compound that sharply worsens the presentation of meat. By reacting with nitric oxide, myoglobin forms azooxymyoglobin, which has a red color that persists even after heat treatment of meat. This property of myoglobin is used in sausage production to give minced meat and smoked products a pink color.

Nucleoproteins- complex proteins containing ribonucleic acids. These proteins are contained in the nuclei of cells.

Incomplete proteins contained in connective tissue and are mainly represented collagen(“kolla” means glue) and elastin. They are also found in small quantities in muscle tissue (muscle fiber sarcolemma).

Fats. Fat improves the taste of meat and increases its nutritional value. However, a large amount of fat in meat impairs its taste and reduces digestibility. The best in taste and nutritional value is meat with the same fat and protein content (20% each).

Fat is a combination of glycerol and fatty acids. Many of its properties depend on the type of fatty acids that make up the fat: melting point, consistency, digestibility. Animal fats consist of more than 50% high molecular weight saturated fatty acids - stearic, palmitic, myristic.

Carbohydrates. Meat carbohydrates are presented glycogen(animal starch) and its breakdown products - maltose, glucose, lactic acid etc. The total amount of carbohydrates in meat is small (1%), but they play a big role in its maturation.

Extractive substances. These are substances extracted from meat by water. They are divided into nitrogen-free– glycogen and its breakdown products and nitrogenous– creatine, creatine phosphate, carnosine, glutamic acid, etc. Nitrogenous extractive substances are contained in meat in small quantities (about 1%), but they determine the specific taste and aroma of meat; when eating meat dishes, they cause the secretion of gastric juice, promoting better absorption of food.

Minerals. The mineral content of meat is 0.8-1.3%. Among them, the largest share is occupied by potassium and phosphorus. In addition, meat contains elements such as magnesium, calcium, iron, etc.

Water. In meat, water makes up 48-78%. Its amount is inversely related to fat content, i.e. the more fat, the less water.

Enzymes. During the life of the animal, enzymes contribute to the synthesis and decomposition of substances, and after slaughter, under the influence of them, the constituent substances of meat decompose.

Vitamins. Vitamins are found in significant quantities only in the internal organs of livestock (liver, kidneys). The meat itself contains few vitamins. However, vitamins PP and group B should be highlighted.

Table 1. - Nutritional value of sausages

In this article:

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

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

boiled;
boiled-smoked;
semi-smoked;
raw smoked;
dry-cured;
sausages and sausages;
pates and brawns;
deli meats.

Let's look at the features of each type.

1. Boiled sausage

Boiled sausages – products made from minced meat that has been fried and boiled, or exclusively boiled. Boiled sausage can consist of a large amount of soy, and there are also technologies where meat is completely replaced with this component. This type of sausage is not recommended to be stored for a long time, as it contains a high water content. Boiled sausages are classified into structured and structureless.

Structured sausages– products with pieces of bacon or cut meat (Stolichnaya, Veal, Mortadella).

Structureless sausages– products with homogeneous minced meat on the cut (Doctorskaya, Molochnaya, Ostankino).

2. Boiled-smoked

Cooked smoked sausage differs from other types in that it contains 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 takes place in a special room at a temperature of 0-+12° C;
re-smoking;
drying.

The shelf life of cooked smoked sausage depends on the type of packaging material and type of casing for each item.

3. Semi-smoked sausage

Semi-smoked sausage is divided into three grades: first, second and third. To prepare it, you must first fry it, then smoke it, and only finally boil it. With this technology and heat treatment, the least weight loss is observed. The composition of semi-smoked sausage includes protein in a percentage of 14-17% and fats - 25-40%.

4. Raw smoked

This type of sausage has the longest shelf life, so it is made from selected raw materials, carefully following technology. To prepare this type of sausage, select meat from the back shoulder of the carcass. The composition includes a large number of spices. In order for the sausage to be of high quality, the manufacturing process must last no less than 30 days.

The technological process for producing raw smoked sausage includes the following steps:

preparation of meat lard, raw materials;
freezing bacon or meat;
dehydration of meat;
cooking minced meat;
injection;
ripening in special climate control units;
package.

Raw smoked sausage should be stored at a temperature of 0-+5 ° C and air humidity - 75-78%. Maximum shelf life is 6 months.

5. Dry-cured

Dry-cured products are prepared from the best varieties of meat as a result of multi-stage drying. Before you start cooking this sausage, you need to marinate the meat. After this, the meat goes through a cold smoking process for 3-4 days, then it is dried.

6. Sausages and wieners

Sausages and sausages – products made from minced minced meat. They are usually consumed hot.

The standard technological scheme for the production of sausages and sausages is as follows:

grinding meat using special equipment;
salting and maturing of meat;
creating minced meat using cutters as a result of fine grinding of ingredients and spices;
additional grinding using emulsifiers;
stuffing minced meat into casings;
heat treatment;
cooling of products. Shelf life depends on the characteristics of the packaging and the type of casing used.

7. Pates and brawns

Pates and brawns include products made from offal. They are not subject to long-term storage.

The brawns are prepared using the following technology:

Products (pork head meat) are boiled in water for 5-6 hours. After this, bones and cartilage are removed from the meat and it is crushed through a grid whose hole diameter does not exceed 2 mm. Then the broth is evaporated for another two hours. Finally, the finished minced meat is beaten into a special casing, boiled and cooled. The brawn cannot be stored for more than 7 days.

The pates are prepared according to the following scheme:

The offal is soaked, washed and boiled. Then the boiled raw material is crushed in a cutter and spices are added. After thorough grinding, the minced meat is beaten into a shell, subjected to heat treatment at a temperature of 80 ° C and cooled. The maximum shelf life of pates is 20 days.

8. Meat delicacies

Meat delicacies – products that are made from whole muscle raw materials that have undergone salting and heat treatment. Typically these products are made from beef or pork.

Types of sausages:

by type of meat: pig, rabbit, horse, lamb and special mixtures;
according to the minced meat pattern: sausages with a uniform structure and pieces of lard and tongue tissue;
by processing method: smoked, fried, boiled, semi-smoked and so on
according to the composition of raw materials: offal and blood;
by quality of raw materials: first grade, second grade, third grade, as well as non-grade;
by purpose: products for general consumption, baby food and dietary food;
by type of shell: with artificial and natural shell, some products are produced without shell at all.

In conclusion, it is worth noting that almost all types of sausages go through the following stages: cutting half-carcasses, deboning and trimming, sorting, primary grinding of meat, salting, re-grinding, stuffing and heat treatment.