2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Sausage "Moskovskaya"… Probably, there is no such person who would not know about it. Once upon a time, Moskovskaya sausage was associated exclusively with scarce products. To date, it has become quite affordable for most buyers. Delicious, fragrant, and yet far from the cheapest, it differs from other sausages in its spicy, spicy aroma, dense texture, and pleasant s alty taste. Pronounced wrinkling with clearly visible pieces of fat under the shell are all characteristic features of this well-known product. Let's take a closer look.
Sausage "Moscow" - "holiday" product
So where to start? Sausage "Moskovskaya" has always been considered a festive product. Today, it is bought both with and without it. By the way, do not be surprised at some innovations. Don't worry if you see a familiar product under a different name. Ivano-Frankivsk region, for example, decided to rename the sausage. It happened because of the situation that arose in the east of Ukraine. What is the name of the Moskovskaya sausage there now?"Bandera"! In a word, the process of decommunization has gone further.
But back to the main point. When a person talks about "Moscow" sausage, he, of course, means a "dry" meat product. However, in practice this is not entirely true. Under the label "Moskovskaya", today not only raw smoked, but also boiled-smoked sausage is produced. This moment is regulated by DSTU, although these products are produced using different technologies and have different taste characteristics.
What does this mean? In the course of the production cycle, boiled-smoked sausage will definitely be smoked, boiled, then additionally smoked and dried again. Raw smoked is initially smoked, and then dried. At the same time, it does not boil. The production of dry-cured sausages is considered more expensive and costly. That is why the products are much more expensive than boiled-smoked ones.
Appearance
The main criterion for the quality of sausage is its presentability. When making a purchase, be sure to inspect the cut of the stick. If it is grayish and loose, refuse such an acquisition. Pay attention also to the so-called pattern - it should be very clear, the meat with pieces of bacon should be evenly mixed. In no case should there be any influx of fat or minced meat. Regarding the shell - it cannot be glossy, shine like a boiled sausage. The real Moskovskaya has a dry and slightly wrinkled skin.
Before buying, also feel the stick with your hands. If it's slippery, wetoutside, with gaps and failures - most likely, the production technology was violated. There may be another reason - non-compliance with the storage conditions of the product. Well, if the sausage is soft to the touch, it means that it was not completely dried.
Composition
Next moment. As already mentioned, the Moskovskaya sausage has a certain regulatory document that it must comply with. True, a little generalized. It regulates the production of all raw smoked sausages. That is, "Moscow" is not considered separately. Thus, according to DSTU, the range of ingredients for this product is limited. As a rule, it is beef, bacon or pork and spices (nutmeg, pepper).
Often, bacterial cultures are also found in the composition, the presence of which sometimes confuses the consumer a little. Although at their expense, the development of harmful microbes in raw smoked sausages is delayed, the appearance of which is associated with various biochemical changes with the participation of the “right” microorganisms and meat enzymes. Microorganisms include lactic cultures (lactic acid bacteria). The process itself is somewhat reminiscent of making blue cheese.
Make no mistake
"Moskovskaya" - smoked sausage, which, unfortunately, is increasingly becoming an object of falsification. In addition, producers can also not "bother" too much on its quality - use stale meat or its cheap varieties. Therefore, when choosing a sausage, do not forgetexercise vigilance. Meat products are dangerous foods!
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