By: Ibrokhimova Ilnura Shukhratovna
Abstract: An article about the best standards for sausage products, the raw materials required for the product.
Key words: varieties of sausage products, high, first, second varieties, nitric acid.
Introduction: types of meat for sausage products, classification of sausage products by quality.
Main part:
The necessary raw materials for sausage products; meat, starch, salt, various preparations, etc. Depending on the types of meat used to make sausage products, they are divided into several types:
1) High quality sausage products: Cooked sausages, sausages and anchovies, half made from high grade beef and porksmoked and smoked sausage products.
2) Sausage products of type I: Cooked sausages, sausages and sardines, semi-smoked meat produced from I grade beef and porksmoked sausage products.
3) Type II sausage products: Cooked sausages, Type II beef and semi-smoked pork sausages.
4) Type III sausages: Cooked sausages, by-productsmade from meat trimmings and meat with a conditional mark released sausage products. Meat. Black beef for the production of sausage products. It can be used for different types of obesity.
Low-fat meat is used in the preparation of sausages. Because mainly muscle tissue is used in the production of sausages. Cooked meat for the production of sausages: hot, chilled and frozen is used. For other types of sausages, the meat is only chilled or must be frozen (meat on the bone is used thawed) Double frozen for smoked and premium semi-smoked sausages meat is not used.
Pork is cold and frozen in the preparation of sausage products and the oil must be odorless. For sausage products the intended meat must be obtained from high-quality and healthy animals. Conditional processing permission with the conclusion of a meat vets an expert will be done.
Sub products. They are used hot, chilled, frozen. Quality low by-products are not used in the production of sausages. Intestine. It should be elastic. Washed well in water and cleaned must be. The color is light. A hole in the production, rotten guts not done.
The quality of finished sausage products meets standard requirements must be. They cannot be consumed in the following cases:
1) If the appearance and quality are low.
2) If pathogenic microorganisms and worm larvae are detected.
3) If the product contains particles of foreign objects (metal remains, pieces of glass, wood, etc.) are detected.
4) If a technical product is manufactured. This is the product does not meet the standard requirements.
The following standard requirements are imposed on finished products: External appearance – the upper part of the bars is clean, the shells are damaged must not be enough. The presence of spots, signs of moldis not placed.
Consistency – thick, hard and thick for cooked sausages tough for smoked sausages. When cut, it looks like smoked sausages without minced meat for dense, hard, fats should be evenly distributed and It is prismatic or rectangular in the dimensions specified in the recipe.
The color of the oil can be covered with white or pink color. Minced pink it should be uniform in color and without spots. Smell and taste. A unique aroma for cooked sausages have the taste is pleasant, the salt is moderate. Semi-smoked and smoked sausages for – a unique smoky aromatic smell, spices and a sharp salted taste gives. It is not allowed to have extraneous odors in finished products.
Moisture content. Different types of sausages, their varieties and intake of precisely regulated amount of water depending on the recipe possible (%).Cooked sausages, hot dogs, anchovies – from 55 to 72. Semi-smoked sausages – from 35 to 52.Dry smoked sausages – up to 30%.Amount of salt.
According to the recipe, salt is in the sausage products themselves amount is as follows (%) Cooked sausages, hot dogs, anchovies – from 2 to 4.5 Semi-smoked sausages – from 3 to 6 Dry smoked sausages – from 3 to 8 Nitrite content. 20 mg of nitrite is used in solution for 100 g of product. Amount of starch.
Summary:
Meat products of the highest quality are needed for sausage products. Meat products are mainly obtained from pigs and black cattle, because they are highly valued in terms of energy. First of all, for the production of sausage products, it must meet the requirements of sanitary hygiene. Each batch of sausage products produced is subjected to laboratory testing, and the batch of products found to be of good quality is released for consumption. You can tell if the sausage product is spoiled by its smell and color. Each product you consume should be consumed according to the expiration date.
Mt Kenya Times