منتجات اللحوم ( air-dried sausages


(جمال الدين عبد العظيم) #1

AIR-DRIED SAUSAGES

[COLOR=“Blue”][SIZE=“4”][B]This type of sausage is distinguished by high quality characteristics. The particularly attractive appearance as well as aroma and keeping quality are attributable to a low pH and low water activity. These sausages are predominantly pork products and, if stuffed in wide casings, they are known as dry salamis.

The use of glucono-delta-lactone (0.3 to maximum 0.5 percent) can improve the texture and colour of the product and accelerate production but the quality of the finished product will be somewhat lower.

FORMULATIONS

Basic ingredients for 100 kg

20–35 kg beef, well trimmed, prefrozen
30–45 kg pork (derived from older animals), well trimmed of fat, prefrozen
20–30 kg backfat and pork belly

20 kg beef, prefrozen at - 10°C
35 kg pork, prefrozen at - 5°C, well trimmed of fat
30 kg pork belly, prefrozen at - 5°C
15 kg backfat, prefrozen at -5°C

Characteristic seasoning formulae per 1 kg

30.0 g nitrite salt for curing
0.3 g potassium nitrate
2.0 g dextrose
4.0 g dry starch syrup
2.5 g ground white pepper
1.0 g white whole pepper
0.5 g coriander

30.0 g nitrite salt for curing
0.3 g potassium nitrate
2.5 g dextrose
2.5 g dry starch syrup
5.0 g lactose
3.0 g white pepper, ground

Casings

Corresponding diameters of artificial or natural casing

Processing and handling

The beef is chopped in the cutter to approximately 2–3 mm grain size and at the end of chopping all seasoning ingredients except salt are added and homogenized. Pork components are placed at a low cutter knife speed and coarsely chopped. Kitchen salt must be added at the very end of chopping.

The stuffed and tied casings are kept at 20–24°C with a high relative humidity (92–94 percent) for 24 hours. During the next 24 hours the relative humidity is reduced to 90 percent. In the course of the following 3–4 days, the temperature is gradually decreased to approximately 14–16°C as is the relative humidity. The rest of the ageing process is carried out at 14–15°C and 76–78 percent relative humidity.

The uncontrolled growth of “wild mould” should be completely stopped for hygienic reasons. Should a uniform white surface coat of mould be desired, immersion inoculation with mould starter cultures must immediately follow stuffing.
[/b][/size][/color]