Sausage "Tea": composition, taste, photos, reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

"Tea" sausage is familiar to many since childhood. Indeed, it began to be produced in the 19th century, and to this day it has not lost its former popularity, although it has undergone some changes in composition.

Why is this name

According to legend, the sausage got its name due to the fact that it used to be served in noble houses exclusively for tea.

There is also a second version, more mundane: tea leaves crushed into dust were added to the composition of the first "Tea" sausage. In the absence of chemical dyes, natural dyes were used at that time. Tea gave a dark, noble shade to the product, but at the same time did not change the taste, its content was small and equated to spices. In addition, before it was not as common and available as it is now, which made the product made with its addition an elite one.

Today, tea is not used in the composition of the product, but the name behind the meat product is firmly entrenched.

Appearance

On store shelves you canmeet many packaging options, but they are united in one thing: sausages should look like a straight or curved loaf with a dry surface and an elastic texture. In the section, the sausage has a pink or light pink color interspersed with white pieces of bacon. The moisture content of the finished product must not exceed 72%. A photo of the "Tea" sausage is presented in the article.

In the classic version, pork or beef casings (intestines) with a diameter of 35-40 mm are used for the casing. Currently, artificial casings (collagen, cellulose) have become very popular.

GOST and TU

Cooked "Tea" sausage is made in accordance with GOST R 52196-2011 "Cooked sausage products. Specifications” and refers to category B sausages. This category includes sausages with a mass fraction of muscle tissue of 40-60%.

The name of the product made in accordance with GOST is boiled tea sausage. Any other additions to this name mean that the preparation was carried out according to the developer's own specifications (TS). Manufacturers introduce their technologies with recipes, and the variety and content of meat in such sausages may not be lower than in products with a recipe according to GOST.

Composition

A distinctive feature of this meat product is the combination of the taste of spices such as coriander, garlic, pepper. The composition of the "Tea" sausage is regulated by GOST, it includes:

• pork;
• beef;
• porklard;
• coriander;
• ground black pepper;
• s alt;
• water;
• garlic;
• sugar;
• nitrite s alt.

The last ingredient is added to prevent the development of bacteria that cause botulism in the product.

Sometimes phosphates are present in the composition (they have a preservative effect, increase the emulsification and water binding of meat product proteins). As a rule, they are not indicated on the packaging. In Europe, the addition of phosphates is prohibited not only in products, but also in washing powders, citrates are added instead. Permissible additives in sausages are E338-E431, E450-E452.

Pork fat is chosen from the abdominal, neck and shoulder parts, sometimes from hams. The standard allows adding no more than 2% starch to the "Tea" sausage.

Product calories

The animal fats found in boiled sausage are better absorbed than, for example, smoked sausage, and their calorie content is lower.

100 grams of sausage contains:

• proteins - 11.7 grams;
• fats – 18.4 grams;
• carbs – 1.7 grams.

Energy value is 216 kcal. Considering the fact that a person needs to consume 2000 kcal per day, it can be argued that the calorie content of "Tea" sausage is quite high. The proportion of proteins, fats and carbohydrates in it is 1:1, 6:0, 1 and is shown in the diagram.

Therefore, if there is a desireto become slimmer, it is better to give up sausages in your diet or try to combine them with cereals. Although it is worth noting that "Tea" boiled sausage has a relatively low calorie content compared to other boiled or smoked food groups.

Useful properties

Sausage "Tea" is rich:

• Vitamin PP - improves skin condition, normalizes the functioning of the nervous system and gastrointestinal tract.
• Phosphorus - promotes energy metabolism, essential for he althy bones and teeth.
• Sodium - supports the neuromuscular activity of the body, kidney function.
• Vitamin B1 (thiamine), which plays an important role in carbohydrate, fat and protein metabolism. It protects cell membranes from the effects of toxins, oxidation products, improves brain function, memory, attention.
• Folic acid (vitamin B9) - affects the growth and development of tissues, supports the immune and cardiovascular systems.
• Iron - supports hemoglobin, protects against bacteria, is involved in the synthesis of thyroid hormones.
• Calcium - is responsible for blood clotting, activates enzymes and hormones, affects muscle contraction and excitability of nervous tissue.
• Kalium - regulates the water balance in the body, helps to supply the brain with oxygen, reduce allergic reactions.
• Magnesium - responsible for the functioning of the cardiovascular and endocrine systems.

Cooking technology

Production of "Tea" sausage takes place onmeat processing enterprises and includes several stages:

1. Processing of raw materials. Meat (beef, pork) is cleaned of veins and fat, their content in the remainder should not exceed 30%. Lard and pork fat are cut into cubes of 6 mm.

2. Primary grinding. With the help of a meat grinder with holes of 2-4 mm at the outlet, the raw material is crushed. Beef is s alted with the expectation of 100 kg of meat - 3 kg of s alt, 70 grams of s altpeter and 100 grams of sugar. The resulting minced meat is aged for 2-3 days at a temperature of 4 °C. Pork, as a rule, is used in uns alted or lightly s alted form. Both types of meat are laid out in a container in layers of no more than 15 cm each and kept for a day at a temperature of 2-4 ° С.

3. Secondary grinding. Aged and s alted meat is subjected to secondary grinding in a meat grinder with a grate size of 2-4 mm.

4. Mixing. Ground beef and pork are mixed with bacon, spices and other ingredients from the recipe in a mixing machine until smooth.

5. Stuffing into shells with special syringes and tying.

6. Roasting the resulting loaves in a suspended state in special chambers. The process is carried out at 90-110 °C for about an hour.

7. Cooking. Produced either with steam or in water at a temperature of 80 ° C for about 40 minutes. Cool sausage sticks in a ventilated room at 10-12 ° C for 12 hours.

8. Product quality control. It is carried out by the commission for the following indicators:

• freshness;
• defectiveness (by organoleptic analysis);
• chemical and bacteriological composition.

How to choose a quality sausage

Factors that indicate a quality product when buying "Tea" sausage:

1. The surface of the loaf is dry and even, without damage.
2. The shell fits snugly to the product, otherwise the buyer has a stale product.
3. The color of the loaf in the context is pale pink. A bright pink surface indicates an excess of dyes or sodium nitrite.
4. The expiration date should be printed by the manufacturer, not listed on the store's price tag.
5. Pay attention to storage conditions. If it is a refrigerator, then the temperature regime is maintained and the product is ready for consumption.

Reviews

"Tea" sausage is one of the most favorite among our compatriots. The housewives note that due to its bright flavor and soft texture, this boiled sausage is successfully used as an appetizer, an addition to the first and second courses.

Some people can't imagine their morning without a sandwich with slices of "Tea" sausage. Often among the recipes you can find fillings for pies, for example, in combination with potatoes. Fried "Tea" sausage boasts special laudatory reviews.