Sausage "Amateur": composition

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

Among meat products, sausage "Lyubitelskaya" is one of the most popular. Fragrant, tasty, it fits perfectly into sandwiches, sandwiches for a quick snack. Will help out on a hike or a long trip. Suitable for cooking casseroles, pizza, pickle, various salads and snacks.

GOST requirements

Amateur sausage (GOST 1938) per 100 kg should contain:

• high grade beef meat - 35 kg;
• lean pork - 40 kg;
• solid pork fat (or lard) - 25 kg;
• s alt - 3 kg;
• s altpeter - 50 grams;
• sugar - 100 grams;
• black pepper - 50 grams;
• ground nutmeg - 25 grams.

The output of finished products after cooling is 98%. Humidity within 55%. Lamb and beef caeca - shiungi, straight - circles, esophagus - pikala are used as a natural casing, the diameter is 50-100 mm.

Lubitelskaya sausage has a great taste thanks tousing quality raw materials. According to GOST, beef meat must be chilled, steamed or frozen, and it cannot be frozen twice. Pork - frozen or chilled. There are also rules regarding bacon: it is taken only from the spinal zone, it must be of a firm consistency, uns alted or lightly s alted.

Any coloring or astringent substances not specified in the recipe are prohibited. It is not allowed to use in production raw materials that have not passed the veterinary and sanitary inspection. If the temperature regime is not higher than 8 degrees Celsius, air humidity is 75% - storage (in limbo) within 8 days; up to 20 degrees - no more than 2 days.

Freezing finished products is unacceptable.

Composition

Today, the classic version of sausage "Lyubitelskaya" contains beef and pork meat, bacon, spices, a stabilizer and a color fixer are acceptable. A quality product contains (per 100 grams):

• iodine - 5.4 mg;
• sulfur - 122 mg;
• iron - 1.7mg;
• sodium - 900 mg;
• potassium - 211 mg;
• phosphorus - 146 mg;
• calcium - 19 mg;
• magnesium - 17mg;
• ash - 2.8 grams;
• water - 56.9 grams;
• cholesterol - 40 mg;
• di- and monosaccharides - 0.1 gram;
• Saturated Fatty Acids (SFA) - 11.6 grams.

In addition, sausage contains vitamins B, PP, E. 100 grams contains 301 calories:

• protein ~ 49 kcal (12, 2d);
• fats ~ 252 kcal (28 g);
• carbs ~ 0 kcal (0.1 g).

Cooked "Amateur" sausage at home may differ in composition from the usual set. Sometimes beef is replaced with poultry.

Cooking at home

The cooking process itself is simple. Homemade sausage "Amateur" consists of the same ingredients as "shop" (high-quality). Sample set of products:

• beef (30% of total meat weight);
• pork (45% of total meat weight);
• fat (25% of total meat weight);
• milk (10-20% of the total mince weight);
• spices: sugar, s alt, pepper, nutmeg;
• protein or polyamide casing, 50-65 mm in diameter.

Technology involves several processes:

• grinding meat (twice pass through a meat grinder with a fine grate);
• fat cut into cubes maximum 8 x 8 mm;
• using a blender, meat and milk are mixed until smooth;
• add pieces of bacon, spices and evenly distribute over minced meat;
• let the workpiece stand in the refrigerator for a couple of hours (for ripening);
• pack the stuffing tightly into a shell and tie with twine, it is better to use cotton;
• Cook for an hour at 75 degrees.

The finished product is stored for no more than two days. "Amateur" sausage at home can be prepared with a different composition. Beef is replaced with chicken, sometimes eggs, garlic or Bulgarian are addedpepper. Each hostess cooks according to the preferences of her family.

Choice

When buying sausages in retail outlets, first of all, you should carefully study the label. If this is not available, you should not risk your he alth, it is better to refrain from acquiring. The buyer must receive information about the composition of the product, the manufacturer, the expiration date. Ingredients are listed in order of decreasing weight of components. Unscrupulous manufacturers sometimes do not list additional additives.

Amateur sausage cannot be cheaper than raw materials, in this case its composition is doubtful (according to GOST, it must contain at least 75% meat). Persistent aroma, bright color and even pleasant taste are not indicators of quality. Food additives can turn the most ordinary-looking raw material into a delicacy.

A few signs of a good product:

• sausage loaf has no voids, dense and resilient;
• surface without visible damage, stains, phlegm, smooth;
• the heavier the piece, the more meat it contains;
• color pale pink or beige (the brightness of the colors indicates dyes);
• the smell of meat is pleasant, but not pronounced;
• fat should not fall out, and sausage should not break.