The first mention of the preparation of sausages, historians find in the annals of Ancient Greece and Babylon throughout the ancient civilized world. At that time, isolated pork gut and chopped lard with meat were used for sausage production.
The recipe is changing every day, and the result is a top-quality product. To this day, it is popular with all groups of the population because of its excellent taste and affordable price.
Sliced smoked sausage is today considered an integral component of the festive table. With its help, you can make unique sandwiches or just cut into a plate and enjoy a great taste. But rarely does anyone realize that the production of one stick of sausage requires quite a bit of effort by the workers of the meat processing plant and the use of quality ingredients. Sitting at the table with a cup of tea and a sandwich, sometimes deep in my soul a question arises, so how is a delicious sausage made?
How to make sausage at the factory?
The production of sausages begins with the selection of the recipe and the preparation of the technological process. For example, for smoked sausage, fresh ingredients of high quality are chosen.
What is sausage made of?
- Beef;
- Pork;
- Bacon;
- Natural spices;
- Bacterial culture;
- Salt;
- Stabilizers;
Meat products come from the deboning stage in a form ready for production.Grind the meat fillet and bacon in a specially prepared meat grinder. For each sort of sausage, the knives are adjusted and selected separately to create a unique forcemeat texture.
The knife has the shape of a screw with three blades. Frozen beef, pork and bacon separately loaded into a meat grinder and grind to obtain the desired texture of minced meat. In the place of freezing, at the stage of grinding, pieces of ice are added to the meat.
The raw materials are grinded in turn so that the slices in the minced meat are separate and do not mix much. Ingredients freeze or add ice to preserve a beautiful meat texture.
During the grinding of raw materials, spices, bacterial culture and stabilizers are mixed in the minced meat. First, beef is crushed into large pieces, then bold pork is added to it. Grind again to form large pieces of pork and medium pieces of beef.
To this mass add bacon and grind until a homogeneous forcemeat is obtained. Stuffing already at this stage has a consistency suitable for filling. Salt is now added to increase the stickiness of the meat.
In many industries, salt is added at the stage of preparing meat for grinding and for a day sent to the refrigerator. Stuffed meat is loaded into a hydraulic syringe. Under the pressure of the piston, the artificial shell is filled with minced meat. The shell is transparent, made of natural materials - collagen and stabilizers.
In the process, a long workpiece is obtained, which is tied in the right places.At both ends, the sheath is tied with twine or sealed with clips. The result is a dense long ribbon of sausages or sliced loaves, ready for the next step.
The sausage is placed in the refrigerator for precipitation for two days. The minced meat in the suspended sausage is compacted and a fermentation process takes place. After that, cold smoking is carried out in a special room - a smoking thermal chamber.
For smoking, beech chips of a certain fraction of grinding and moisture are used. The average production time for a stick of natural sausage is 14 to 20 days.
To obtain minced meat, after a meat grinder it is passed through a cutter.
The result is a paste for sausages, sausages or cooked sausages. Depending on the recipe, sausages are fried, boiled, smoked or left half-baked. Various ingredients and spices are added to the composition and combined. To make a rectangular or oval sausage, it is placed in special forms.
Production at each meat processing plant is configured according to its own principle., but in compliance with all requirements of regulatory authorities and GOSTs.
How to make homemade sausage?
Making home-made sausages does not differ from factory production. To do this, take meat, bacon and spices according to the recipe. The ingredients are ground in a meat grinder or cut manually to obtain pieces of the desired size. Meat and bacon can be boiled, fried or smoked as desired. Minced meat is stuffed with factory sausage film or isolated pig gut.In the end, the finished product can be processed thermally or simply frozen.
Depending on the type of sausage, the recipe, process and packaging method changes. At the same time, the principle of production remains one for all types of sausages.
