2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Collagen casing is the best substitute for animal intestines. It is used in the manufacture of sausages, sausages, sausages, sausages. By its properties, it is close to the natural shell and is its perfect replacement. The collagen material can be stored for at least two years, while the natural casing is a perishable product. Let's take a closer look at its features and several recipes.
What is a collagen shell? Key Features
It is made only from natural fibers, which are obtained from split - a mesh layer of animal skins. That is why the collagen shell is edible.
The process of its production is simple. After processing, the "split" is sorted and subjected to chemical and mechanical processing. But there is no need to be afraid of this process. In the process of chemical treatment, ballast substances are removed and the structure is softened. The quality of the final product will depend on this. DuringMachining material is crushed, divided into fibers and mixed. Next, the resulting collagen mass is sent to the production of the shell itself, dried and conditioned at a certain humidity and temperature. The product is ready to use.
We will now consider the main advantages.
First of all, this shell is more durable than natural. There are practically no pathogenic microorganisms on it, thanks to chemical and thermal treatment.
Secondly, the collagen shell is simply clipped. It is characterized by good vapor and gas permeability, elasticity and fixed meat capacity, as it is produced in different diameters.
Third, as noted, the collagen material has a long shelf life.
The only drawback is the unstable strength of the shell when heated above eighty-five degrees. Therefore, bouillon edema appears in the semi-finished product.
Where can I buy collagen casings for sausages and frankfurters
This is not currently a problem. The collagen shell in Moscow and other cities of Russia is sold in specialized retail and online stores. Moreover, for the consumer they offer a product of different diameters. This allows you to produce regular sausages, sausages and thin sausages for frying at home.
How to work with collagen casing
It's much easier than natural.
Before use, the collagen sausage casing should be soaked for twentyminutes in warm water (up to thirty-five degrees). Such processing will give the product elasticity.
Next, we stretch and start stuffing with minced meat manually, or using a special nozzle for a meat grinder. Bandage sausages or sausages.
Next, it is recommended to hang them up and prick them in several places to "etch" the trapped air.
The finished semi-finished product can be frozen, and it is necessary to cook at a temperature of no more than eighty degrees.
Homemade sausage in collagen casing. Cooking
Homemade sausages are a great treat for the whole family. It is not difficult to prepare them if there is a collagen shell of large diameter. First, let's start cooking minced meat.
Half a kilo of beef and a kilo of pork cut into pieces. Coarsely chop the bacon and put in the refrigerator. Let's skip the beef first. This must be done through a meat grinder with a large grate. S alt the minced meat, pepper and mix thoroughly. Next, do the same with pork. Gently add it to the minced meat and mix thoroughly. Lastly, add seasonings, bacon and ice cubes. Stuff the shells with minced meat, bandage, hang for six hours and make punctures. You can cook this dish in many ways: boil, fry, bake in the oven and grill.
Homemade sausages in collagen casing. Minced meat preparation
In the production of homemade sausages, there are severalrules.
Firstly, sausages should be more uniform in texture than sausages. Therefore, when preparing minced meat, it is recommended to scroll it through a meat grinder at least two times, and preferably more.
Secondly, pork fat must be added to the semi-finished product for sausages. Thanks to this, the dish will become more juicy. The ideal ratio is two parts lean pork, one part beef and one part bacon.
Thirdly, it is recommended to add s alt and seasonings at the very end. Mix the minced meat thoroughly and leave it in a cold place for several hours.
Next, we fill the shell, tie it up and hang it up overnight. Before cooking, make several punctures in each sausage. The semi-finished product prepared according to this recipe is ideal for cooking and baking in the oven.
Grilled sausages
The minced meat for this dish must be made from pork and chicken breast in a ratio of 1:1. Turn the meat in a meat grinder through a fine grate several times. S alt minced meat, add pepper and herbs. Mix thoroughly. Chop the bacon into large pieces and gently fold into the minced meat. Next, you can fill the collagen casings. Prick the semi-finished product over the entire surface and hang it for several hours. Next, cook the semi-finished product on the grill. Collagen casing for sausages will help them brown and get a shiny surface.
Thanks to her, she will crunch whenbiting. The dish is very tasty and juicy.
Recommended:
Types of pastries, types of dough and recipes based on them
Baked goodies are always something tasty and fragrant, causing an increased appetite. The most important element in the preparation of any pastry is flour. No flour - no baking. Different fats (vegetable oil, butter, margarine) are already added to a certain type and type of flour. Also a frequent ingredient in the manufacture of pastries are: eggs and yeast
Types and varieties of sausages: classification, taste characteristics and compliance with GOST requirements
Today there is a huge number of various types and varieties: boiled, raw-smoked and boiled-smoked sausages. They differ not only in the method of processing, but also in the type and composition of raw materials, in the pattern of minced meat on the cut and type of shell, in nutritional value and quality, which, in turn, is determined by the color, taste and smell of the product
How to use cinnamon correctly? Recipes and uses
Cinnamon has always been considered a noble spice. Known in the times of Ancient Egypt, this seasoning was the most expensive among many peoples. Today, the spice is used not only in cooking. Any hostess knows how to use cinnamon in alternative medicine. Even the composition of many fashionable perfumes includes the smell of fragrant spices. We can safely say that cinnamon is a universal seasoning
Homemade sausages in a natural casing: recipes and ingredients. Homemade pork sausages
Sausage is loved by almost every modern person. But the quality of purchased products often leaves much to be desired. Therefore, many take a decisive step - they begin to cook sausage at home
Kombu algae: description, photos, useful properties, uses and recipes
The menu of the inhabitants of the Land of the Rising Sun is 80% seafood. And this is not only waterfowl, but also plants. There are 30 species of algae alone that are eaten in Japan. Among them, kombu stands out. What is seaweed and how to cook it? About this and not only in the article
