Boiled sausage: composition, GOST requirements, varieties

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

Today, on the shelves in grocery stores there is a huge assortment of boiled sausages, which differ in composition, variety and color. According to historical notes, it can be assumed that this product was popular several centuries ago. But regarding the present, it is worth noting that boiled sausage has firmly entered the life of a modern person. This food item is loved by both children and adults. When choosing, you should carefully study the composition of boiled sausage, as they say for a reason: "We are what we eat."

A bit of history

Sausage has existed since ancient Greece, and its recipe was quite simple. According to the chronicles, this product was boiled or fried minced meat packed in pig stomachs. Gradually, this recipe became known to the whole world, as sailors and merchants liked to take with themsuch a sausage in distant wanderings. It was at that time that people noticed that a well-cooked dish can be stored for a long time without losing its taste. Also, this product was to the taste of the ancient Slavs. To make the sausage, they used the following ingredients: eggs, various cereals, meat, lard, animal blood, as well as pork and beef offal for the casing. After that, such blanks were boiled and smoked at the stake.

In Russia, the production of this product began in 1709, when the first factory for the production appeared. By the way, at that time there were already several varieties of delicious sausage. So in Russia, sausage began to gain popularity, and continues to delight children and adults with its taste to this day. The modern sausage is a casing of minced meat that has been cooked or fermented.

Classification

Sausages are classified according to the following types:

• processing method - boiled, smoked, semi-smoked, sausages and sausages, blood, liver, meat loaves, pates, jellies and brawns;
• type of meat - pork, beef, horse, lamb, and poultry;
• composition of raw materials - meat, blood, offal;
• shell type - natural, artificial, without shell;
• quality of raw materials - are divided into the highest, first, second, third grade;
• minced meat pattern on the cut - exist with a homogeneous structure, as well as with the addition of pieces of tongue, bacon, tongue and coarsely chopped tissue;
• appointment - divided intosausages for wide application, baby and diet food.

About line-up

According to the rules of the technological process and GOST standards, the composition of boiled sausage should be as follows:

• beef or pork meat;
• eggs or melange (frozen egg mass);
• milk;
• s alt;
• spices (black pepper, cardamom, coriander, garlic);
• starch;
• bacon.

The minced meat, depending on the recipe, may also include: whey, bacon, blood plasma, and flour instead of starch.

As a rule, the main components in the preparation of the highest grade sausage are meat and lard. As for low grades, they may contain various additives, vegetable fat substitutes and dyes.

Beef meat is divided into three grades: the highest (only pure muscle tissue is used), the first (muscle tissue, which is allowed to contain up to six percent of connective tissue) and the second (up to twenty percent of connective adipose tissue). Deer meat, horse meat and camel meat are sorted in the same way. Varieties of beef are directly dependent on the variety of sausage. That is, first grade boiled sausage contains first grade beef or lean pork.

We propose to consider this product of each variety separately in more detail:

• Top grade. For its preparation, only high-quality and lean meat, bacon and spices (garlic, nutmeg, cardamom, pepper) are used.
• Included in this product firstgrade includes: beef and pork of the first grade, vegetable protein, s alt and spices.
• Second grade. According to the recipe, for the manufacture of this product they use: second-class beef, pork trimmings, vegetable protein, bacon, flour, spices.
• Third grade. This class, as a rule, includes liver sausages of the third grade and vegetable origin. Pork skins, by-products of the second category, connective tissues, cartilage from meat trimming, flour, s alt, spices are used as raw materials.

According to the composition of boiled sausage regulated by GOST, this product must be thirty percent meat.

In the manufacture of this product, it is allowed to add starch, but not more than eight percent. However, today certain requirements may be put forward for the production of sausages, reflected in the TU (technical conditions). According to them, the composition of the product may include ground bones and skins of animals. And also in some varieties you can notice the absence of natural meat in the composition of boiled sausage. But in this case, it should be displayed on the label with the mark "MOM" (mechanical deboned meat).

Variety of boiled sausages

Today there is a huge variety of meat products on the shelves in supermarkets. The most popular brands of this product are the following types of sausages.

Amateur

Its composition is similar to the composition of the boiled sausage "Doctor". According to GOST, it must include the following ingredients: the highest grade of beef, leanpork, pork fat, s altpeter, s alt, black pepper, sugar, nutmeg.

Beef

If the recipe is followed, beef, melange or chicken eggs, drinking water, s alt, sugar and black pepper are used to make this type of sausage.

Sirloin

The composition of boiled sausage includes chicken breast fillet, beef meat, water, potato starch, spices, as well as flavors, food additives, stabilizers, flavor enhancers and dyes. Recall that this type of sausage belongs to the third grade.

Dairy

Milk boiled sausage contains beef and pork meat, milk powder, s alt and spices. It is also rich in vitamin B1, sodium, vitamin PP and phosphorus.

Boiled sausage "Papa can"

The composition of this product is as follows: chicken breast fillet, pork, spices (mustard seed, celery and nutmeg), mechanically separated poultry, sunflower oil, protein stabilizer, acidity regulators, stabilizers, flavors, animal protein, color, flavor and aroma enhancers.

Capital

According to GOST, in the manufacture of this type of sausage, products such as pork, black pepper, bacon, nutmeg, s alt, water, cardamom and sugar are used.

Teahouse

The composition of boiled sausage is regulated by GOST. It includes: pork fat, beef, pork, ground black pepper, coriander, s alt, garlic, soda, sugar and nitrite s alt. Hercalorie content does not exceed 216 kcal per 100 grams of product.

Doctoral

This species was very popular in the USSR and post-Soviet times. It still occupies a place of honor on the table today. The composition of boiled doctor's sausage according to GOST includes: beef and pork meat, eggs, milk powder, s alt, spices, sodium nitrite, sugar, cardamom or nutmeg.

Creamy and Bundle

There is no GOST recipe for this type of sausage, so manufacturers make this meat product according to specifications.

The composition of the boiled sausage bundle is as follows: beef, pork, chicken breasts, milk powder, water, eggs, s alt, potato starch, stabilizer: sodium polyphosphate, animal protein, spices, sodium nitrate.

Sausages, sausages, sausages

The above is another type of boiled sausage. Their main difference is the absence of bacon and the size of these meat products. For these premium products, fatty meats are used, while beef products must contain exclusively beef. The difference between sausages and sausages is that minced meat and spices are added during production.

What is the difference between boiled and smoked sausage?

The difference between boiled sausage and boiled-smoked sausage is determined not only by the shelf life, but also in the cooking technology. Boiled sausage, unlike other types, is a perishable product. As a rule, the composition of boiled-smoked sausages includes almostthe same products, but there are some differences. For example, in the preparation of a boiled-smoked product, low-value parts of the carcass and internal organs of the animal are not used. Also, more spices are added to it than to boiled. Although the composition of boiled-smoked sausage is similar to boiled sausage, the cooking process is different. The production of boiled-smoked sausage takes place in several stages: initially the minced meat is fried, thanks to which much more juice and fats are retained in it. After that, the blanks are boiled and then smoked.

Can a product be he althy and tasty at the same time?

Not many nutritionists advise eating this product, but there are also meat products that can bring certain benefits to the body due to the nutritional value and chemical composition of boiled sausages, which, as a rule, is enriched with vitamins B, A, E, as well as PP. Thus, in order not to harm your body, but on the contrary, to benefit, you should choose a quality product.

Also, the chemical composition of boiled sausage has a positive effect on the body:

• The high protein content of meat helps to strengthen muscles.
• Cartilage contains valuable gelling agents that are very beneficial for joints.
• Offal and skin contain valuable trace elements: potassium, magnesium, potassium iron and iodine.

Cooked sausage production technology

As a rule, in the manufacture of boiled sausage, manufacturers comply with the gener altechnology:

• The meat is separated from the bones and cut into pieces.
• Then it is s alted with sugar, ascorbic acid and sodium nitrate.
• Special equipment transforms the meat into minced meat, after which various ingredients are added to it, which meet the specifications.
• Pre-prepared shells stuffed with minced meat.
• These blanks are hung on hooks to settle minced meat.
• After that they are pasteurized at a temperature of no more than eighty degrees, and then these blanks are cooled.

How to choose and store

As a rule, when buying a sausage, the consumer evaluates its appearance. When choosing, do not stop your attention on products that are painted in bright and attractive colors. Do not forget that high-quality boiled sausage has a grayish color, characteristic of meat after heat treatment. Therefore, the bright color indicates that special food colorings were added to the minced meat during the manufacture of boiled sausage.

Among the huge range of meat products, you need to make the right choice. But knowing the varieties of boiled sausage and the composition of these products, it will become much easier to decide on a purchase. It is advisable to choose a premium product marked GOST. Various inscriptions on sausage packaging such as "luxury", "extra" and others are not a confirmation of high quality. Also, when buying, you should pay attention to storage conditions. The optimum storage temperature for sausages is no more than eight degrees.

Among other things,when buying, pay attention to the following aspects:

• The presence of moisture and mucus on the sausage indicates the spoilage of the product. The appearance and condition of the shell should be assessed - it should have been dry. It is also worth choosing the one in which the shell fits snugly.
• Pay attention to the cut of the sausage. The presence of gray spots on the product indicates a violation of production technology.
• The presence of a large amount of starch will give out the taste of the paper. You can check the product for starch in another way: roll a small piece of sausage into a tube. In the absence of starch, it will not break and crumble.
• According to GOST, it is not forbidden to use soy protein in the recipe for boiled sausage. But, nevertheless, when choosing this product, you should look for options without it. As a rule, the dye E250 is used to give the sausage a pink tint. In a small amount, this supplement is harmless. However, if ingested in large quantities, it can cause cancer.
• It is worth noting that this baby food product should not contain various dyes, preservatives, phosphates, and GMOs.

If the product is of high quality, then when stored in the refrigerator, the sausage will remain fresh for quite a long time. The shelf life when opening the package in a natural casing is no more than five days, and in an artificial one - about 40 days.