منتجات لحوم ( bologna )


(جمال الدين عبد العظيم) #1

BOLOGNA

[COLOR=“Blue”][SIZE=“4”][B]Like frankfurters, bologna is also an emulsion-type product that is stuffed in a large casing. Beef bologna is made with a mixture of beef, mutton and veal or it is 100 percent beef; buffalo meat can also be successfully used. Beef and pork bologna is usually formulated using a 60:50 or 50:50 ratio of beef to pork containing about 30 percent total fat.

An amount of 1.5–2.0 percent of approved sausage binder may be added in the cutter with beneficial results.

FORMULATIONS

Basic ingredients for 100 kg

pork-beef bologna
45 kg pork
37 kg beef
18 kg ice
2 kg milk (or soy) protein

all-beef bologna
20 kg beef weasand, hearts or giblets
30 kg beef trimming
25 kg beef
10 kg beef fat
15 kg ice
2 kg soy (or milk) protein

low cost bologna
30 kg beef trimmings
20 kg beef hearts, tripe
10 kg pork stomachs
20 kg pork fat
15 kg ice
5 kg wheat flour

Characteristic seasoning formulae per 1 kg (see Table 5)

20.0 g curing nitrite salt
0.8 g mace
0.5 g caraway seed
0.5 g red pepper
2.0 g pepper
0.3 g marjoram
0.5 g ginger
0.4 g coriander

20.0 g curing nitrite salt
2.0 g sugar
0.3 g sage
2.5 g white pepper
0.5 g mace
0.2 g coriander
0.2 g sodium glutamate
0.1 g sodium ascorbate

22.0 g curing nitrite salt
3.0 g dry corn syrup
3.0 g pepper
0.2 g cardamom
0.5 g fresh garlic
1.5 g red pepper
0.3 g sodium glutamate

in all-beef products the use of garlic, thyme and sweet bay is considered typical

Casings

Natural (beef middles, bungs or rounds) or artificial (fibrous and other) casings in corresponding sizes, usually 4.5–5.0 cm in diameter, are used.

Processing and handling

The emulsion is prepared in the cutter as described in the instructions for emulsion-type sausages’. The stuffed product is placed in the smokehouse for 6–8 hours starting with a temperature of 55°C (damper open) for about 30 minutes which is slowly increased to 80°C or until the internal temperature reaches 69–71°C. The product should be immediately chilled with a cold water spray for at least 45 minutes and kept under refrigeration.
[/b][/size][/color]