Raw smoked sausage tom tsev: ua noj ua haus, zaub mov zoo tshaj plaws thiab tshuaj xyuas

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Qhov txiaj ntsig tseem ceeb ntawm cov hnyuv ntxwm hauv tsev yog nws cov khoom xyaw ntuj. Hauv lwm lo lus, koj paub tias cov nqaij ntau npaum li cas thiab muaj roj ntau npaum li cas hauv cov khoom no, cov txuj lom twg tau siv, nyob rau hauv cov xwm txheej twg cov hnyuv ntxwm tau haus luam yeeb thiab lwm yam nuances uas tsis muaj leej twg hauv khw yuav qhia koj txog. Peb yuav qhia rau koj paub meej txog yuav ua li cas ua noj nqaij nyoos smoked sausage nyob rau hauv peb tsab xov xwm. Nrog peb cov lus piav qhia ntxaws, leej twg tuaj yeem ua tau.

Yuav ua li cas npaj minced nqaij rau nyoos smoked sausage

Rau kev npaj cov hnyuv ntxwm nyoos, txhua hom nqaij tuaj yeem siv tau: nqaij npuas, nqaij nyuj, yaj lossis lawv cov sib tov hauv ib feem pua ntawm cov ntawv qhia. Txhawm rau npaj cov nqaij minced, cov nqaij yog cais los ntawm pob txha mos, rog thiab tendons thiab txiav mus rau hauv me me pieces. Yog hais tias, piv txwv li, nqaij npuas thiab nqaij nyuj siv, lawv raug crushed nyias. Nws tsis yog yuav tsum tau noj cov nqaij rog dhau, vim tias thaum haus luam yeeb, cov rog melts heev thiab voids daim ntawv. Cov hnyuv ntxwm nws tus kheej dhau los ua oily. Rau juiciness thiab saj, lard yog ntxiv rau minced nqaij.

ua nojnyoos smoked sausage nyob rau hauv tsev yuav ua tib zoo s alting cov nqaij. Nws raug nquahu kom siv cov ntsev nitrite, uas muaj cov nyhuv antioxidant ntawm cov rog thiab ua rau lub neej txee ntawm cov khoom tiav. Nitrit ntsev tso cai rau koj kom ua tiav kev puas tsuaj ntawm cov kab mob botulism. Yog tsis muaj cov khoom xyaw no, nws yuav nyuaj heev kom tau txais cov khoom nyab xeeb hauv tsev.

Case rau nqaij npuas kib

Thaum npaj cov hnyuv ntxwm hauv tsev, 2 hom casings yog siv: ntuj thiab dag. Lawv zam txoj kev haus luam yeeb sib npaug thiab tsis tawg, tab sis lawv muaj qhov sib txawv loj.

Natural casing yog nqaij npuas, nqaij nyuj los yog yaj plab hnyuv los yog casings. Lawv raug muag twb tev, nyob rau hauv ib tug tshwj xeeb ntsev brine los yog nyob rau hauv lub tshuab nqus tsev ntim. Ua ntej siv, nws yog txaus rau soak rau 7-10 feeb nyob rau hauv dej txias yam tsis muaj ntsev, tom qab uas koj muaj peev xwm pib stuffing nrog minced nqaij.

Nws yooj yim heev los siv cov collagen casing thaum ua cov hnyuv ntxwm. Nws tsis tas yuav soaking hauv dej ua ntej siv thiab tshwj xeeb cia tej yam kev mob. Tsis zoo li lub ntuj casing, uas yog khaws cia hauv lub tub yees, lub plhaub collagen tuaj yeem pw hauv chav ua noj rau ob xyoos.

Qhov zoo tshaj plaws rau kev npaj cov hnyuv ntxwm haus luam yeeb polymer plhaub "Aytsel". Nws yog tus cwj pwm los ntawm cov pa taws zoo heev permeability, microbiological tsis kam rau mildew, yooj yim tu thiab tsis muaj flaking thaum khaws cia.

How to make raw smoked sausage at home

Nyob hauv tsev, cov txheej txheem ntawm kev ua noj cov hnyuv ntxwm nyoos tau tshwm sim hauv qab no:

1. Nqaij npuas thiab nqaij nyuj (700 g txhua) yog sprinkled nrog ntsev (50 g) thiab xa mus rau ib lub txee rau hauv lub tub yees, nyob rau tam sim ntawd hauv qab no los yog saum lub freezer, qhov kub ntawm 0 mus rau +3 ° C. Nqaij hauv ntsev yuav tsum dag rau 5-7 hnub.
2. Tshem cov nqaij los ntawm ntsev thiab mince nrog lub qhov 4 hli.
3. Pob liab (600 g) txiav rau hauv 3.5 hli cubes.
4. Ntxiv cov kua txob dub thiab qej (2 cloves) rau cov nqaij minced. Tsis tas li ntawd, nws raug pom zoo kom ntxiv 6 g ntawm sodium nitrite rau cov tshuaj kom khaws cov xim thiab tua cov kab mob botulinum.
5. Tom qab muab cov nqaij minced rau hauv lub plhaub, cov hnyuv ntxwm tau muab tso rau hauv ntau qhov chaw nrog rab koob thiab dai rau hauv chav txias (0-3 ° C) rau 7 hnub rau nag lossis daus.
6. Cov hnyuv ntxwm txias haus (ntawm qhov kub tsis tshaj 20 ° C) rau ob hnub.
7. Raw smoked sausage nyob rau hauv tsev yog qhuav rau ib hlis nyob rau hauv ib chav tsev nrog cua zoo thiab cua kub tsis siab tshaj 10 ° C. Raws li cov xwm txheej zoo li no, cov hnyuv ntxwm tiav tuaj yeem khaws cia rau 4 lub hlis.

Brunswick smoked sausage recipe

Lub npe nrov Brunswick sausage tau npaj zoo ib yam li kev haus luam yeeb txias cov khoom noj uas muaj cov nqaij minced. Nqaij tom qab s alting yog crushed nyob rau hauv ib tug nqaij grinder tam sim ntawd, nrog rau lard. Qhov tshwm sim yog ib qho khoom noj qab haus huv hauv tsev neeg haus cov hnyuv ntxwm nrog kev ntxhib los mos.

Daim ntawv qhia rau kev npaj cov khoom lag luam no suav nrog kev siv cov khoom xyaw hauv qab no: 900 g ntawm nqaij nyug, 500 g ntawm nqaij npuas, 600 g ntawm nqaij npuas kib, 70 g ntsev, 4 g suab thaj, 2 g. ntawm dub los yog dawb av kua txob, cardamom nyob rau hauv lub ntsis ntawm ib tug riam. Los ntawm cov khoom no, 2 kg ntawm high-zoo minced nqaij yog tau. Lub shrinkage ntawm cov khoom tiav yog tsawg kawg yog 30% ntawm qhov hnyav thawj.

Smoked sausage "Moscow" tom tsev

Cov hnyuv ntxwm nto moo "Moskovskaya" yog tsim los ntawm cov nqaij nyug av, tab sis nrog ntxiv ntawm cov nqaij npuas loj loj. Yuav ua li cas ua kom nqaij nyug nqaij nyug hauv tsev tau piav qhia saum toj no, tab sis cov khoom xyaw rau qhov no yuav xav tau cov hauv qab no: 1.5 kg ntawm nqaij nyug, 500 g ntawm lard, 70 g ntsev, qab zib (1 teaspoon), 3 g ntawm av dub. los yog kua txob dawb, nutmeg.

Tus nqi qhia ntawm cov khoom xyaw yuav ua rau 2 kg ntawm cov nqaij nyug av thiab tsw qab.

Ciav nqaij nyug hnyuv ntxwm hauv tsev

Kom saj, cov hnyuv ntxwm nyoos hauv tsev tsis muaj qhov phem dua li cov khw muag khoom, tab sis nws cov khoom xyaw yog ntuj, tsis muaj monosodium glutamate thiab lwm yam khoom ntxiv txaus ntshai. Koj tswj tag nrho cov txheej txheem ua noj, los ntawm kev yuav khoom raw kom qhuav tom qab haus luam yeeb.

Ciav nqaij nyuj hnyuv ntxwm hauv tsev yog ua raws li daim ntawv qhia no:

1. 1.5 kg txhua nqaij nyuj brisket thiab nqaij npua txiav rau hauv me me cubes nrog ib tug riam.
2. 75 g ntawm nitrite ntsev, 20 g ntawm txuj lom thiab 1.5 g ntawm cov kab lis kev cai pib ntxiv rau cov nqaij minced. Tus naj npawb ntawm cov khoom xyaw yog qhia raws li 3 kg ntawm nqaij. Cov kab lis kev cai pib ntxiv rau cov nqaij minced, vim lawv tiv thaiv kev lwj ntawm cov ntaub ntawv raw, inhibiting pathogenic thiab putrefactive cov kab mob, thiab pab ua kom cov lactic acid sai.
3. Cov nqaij minced yog sib tov kom huv si thiab ntim nruj heev rau hauv lub casing siv cov hnyuv ntxwm los yog cov nqaij grinder nrog lub nozzle tshwj xeeb.
4. Yuav kom cov kab lis kev cai pib ua haujlwm, cov hnyuv ntxwm loaves tau muab tso rau hauv lub hnab yas thiab tawm rau 48 teev ntawm chav sov, thiab muab tso rau hauv tub yees rau lwm hnub.
5. Tom qab ntawd haus luam yeeb txias: 2 zaug rau 4 teev thiab 3 zaug rau 2 teev rau 14 hnub ntawm qhov sib npaug.

Yog hais tias cov hnyuv ntxwm tsis tau qhuav rau lub sijhawm no, nws raug nquahu kom dai cov ncuav ci nyoos rau hauv chav cua rau lwm 14-30 hnub.

Qu-kho hnyuv ntxwm hauv tsev

Cov txheej txheem ntawm kev ua cov hnyuv ntxwm qhuav qhuav txawv me ntsis ntawm cov hnyuv ntxwm. Tshwj tsis yog cov txheej txheem ntawm cov khoom haus luam yeeb raug tshem tawm.

Txwv tsis pub, qhuav-kho thiab nyoos-smoking hnyuv ntxwm hauv tsev yog npaj yuav luag tib yam:

1. Fermentation thiab s alting ntawm nqaij noj nyob rau hauv lub tub yees ntawm qhov kub ntawm +3 ° C. Rau 1 kg ntawm nqaij, 20 g ntsev yog noj, nyiam dua nitrite.
2. Tom qab 5 hnub, cov nqaij yog txiav nrog rab riam los yog hauv cov nqaij grinder, nqaij npuas kib, ib teaspoon suab thaj (rau 3 kg ntawm nqaij npuas), kua txob mus saj thiab ib tablespoon ntawm cognac ntxiv rau minced. nqaij. Lub plhaub pre-soaked nyob rau hauv dej yog stuffed nrog npaj minced nqaij.
3. Npaj sausages rau ib lub lim tiam yuav tsum pw hauv kev tsim txom hauv lub tub yees (+3 ° C), uas yuav ua rau qhov tsim nyog shrinkage. Tom qab ntawd, cov khoom raug tshem tawm hauv chav cua ntawm qhov kub ntawm +10 ° C rau lwm lub hlis.

Raws li kev tshuaj xyuas, cov zaub mov rau kev kho thiab haus luam yeeb hauv tsev yog qhov yooj yim thiab tso cai rau koj ua noj cov khoom qab zib thiab noj qab haus huv nrog cov khoom xyaw ntuj.