sausage mince
"... Minced sausage: a mixture of minced meat and non-meat ingredients, prepared in a certain way and taken in the quantities prescribed by the recipe, intended for the production of sausages ..."
Source:
"MEAT INDUSTRY. FOOD PRODUCTS. TERMS AND DEFINITIONS. GOST R 52427-2005"
(approved by the Order of Rostekhregulirovaniya dated December 28, 2005 N 380-st)
Official terminology. Akademik.ru. 2012 .
See what "Sausage Mince" is in other dictionaries:
minced sausage- A mixture of minced meat with spices, spices and other ingredients, taken in the quantities established by the recipe. [GOST 18158 72] minced sausage A mixture of minced meat and non-meat ingredients, prepared in a certain way and ... ... Technical Translator's Handbook
sausage mince- 23. Sausage mince A mixture of minced meat with spices, spices and other components, taken in the quantities specified by the recipe Source: GOST 18158 72: Production of meat products. Terms and definitions original document ...
ground meat- a; m. (French farce) see also. minced 1) Minced meat or fish used for cutlets, pâtés, etc. Prepare minced meat. Skip the minced meat through a meat grinder. Pork, ground beef. Fish mince. Homemade minced meat (from p … Dictionary of many expressions
ground meat- a; m. [French. farce] 1. Minced meat or fish used for cutlets, pâtés, etc. Prepare f. Skip f. through a grinder. Pork, beef f. Fish f. F. homemade (from different types of meat). Sausage, sausage f. (types of canned food) ... encyclopedic Dictionary
CANNED FOOD- CANNED. Canning, in the broad sense of the word, is such processing of food products, after which they can be stored for a long time without spoiling. The very word "canned" comes from the Latin "canned", which means ... ... The Concise Encyclopedia of the Household
GOST 18158-72: Production of meat products. Terms and Definitions- Terminology GOST 18158 72: Production of meat products. Terms and definitions original document: 57. Bacon Pork bacon half carcasses without shoulder bone of special salting Definitions of the term from different documents: Bacon 67. Meat blanching… … Dictionary-reference book of terms of normative and technical documentation
ST SEV 4718-84: Meat and meat products. Terms and Definitions- Terminology ST SEV 4718 84: Meat and meat products. Terms and definitions: 7. Mutton Meat of sheep Definitions of the term from different documents: Mutton 13. Buffalo meat Buffalo meat Definitions of the term from different documents: Buffalo meat 23. Boiled ... ... Dictionary-reference book of terms of normative and technical documentation
Today such dubious GMO times have come, when you treat any factory products with suspicion, at least. Meat production has lost particular trust of citizens, so homemade minced meat sausages, the recipe of which we will consider today, are becoming more popular every day. You can’t even imagine how many products you can create using various cooking methods, taking into account the range of meat and additives.
Production technology
The secret of juicy, delicious homemade sausages is the quality of the meat, the peculiarities of minced meat preparation and the observance of the technological process.
So that all your work does not go to waste due to excessive dryness of the product, we should consider the following points:
Variety of sausages
Homemade minced meat sausages have a rather wide assortment, but what makes such an abundance possible?
So, having mastered the theory, we can safely proceed to practice. Today we will learn how to make universal minced meat for hunting sausages. Although the procedure is quite lengthy, but the result is beyond praise. You can prepare these products for the future, because their use is simply limitless. They can be fried on the grill, or on the grill on skewers, they make excellent soup and cabbage hodgepodge. They are a great addition to any side dish, even boiled or fried.
Ingredients
- Pork (neck, shoulder or ham) - 2 kg;
- Veal or beef (back of the leg) - 1 kg;
- Bacon (preferably smoked) - 300 g;
- Beef broth - 200 ml;
- Black ground pepper - 1 tsp;
- Ground paprika - 1 tsp;
- Garlic - 1 large head;
- Dried dill - 1 tsp;
- Thyme - ½ tsp;
- Coarse salt - 90-100 g;
- Guts for stuffing - 3.5 m;
Cooking
Now we can use finished products at our own discretion. They can be frozen for future use, smoked, boiled, baked, fried, with such stocks even the most honorable intruders are not afraid of you.
Liverwurst
Ingredients
- Liver beef - 2 kg + -
- - 3 heads + -
- - 2 dozen + -
- - 1/2 kg + -
- Casing for sausages- 5 m + -
- - taste + -
- - taste + -
- Spices - to taste + -
Cooking
For many, probably, liver sausage is associated with the USSR times. Then this penny little thing was surprisingly tasty, tender, you won’t find such a thing now. However, you can take a chance and cook it at home. For those who are not particularly oriented, liver is the liver, heart, kidneys, in general, the internal organs of a killed cow, lamb or chicken and other rural animals. 
As you can see, homemade minced meat sausages have a somewhat tricky, but not very complicated recipe. The main thing is to find time and arm yourself with desire, and then your table will always be full of meat delights to the delight of the children and husband .... or wife.
Amateur minced meat- canned food prepared from minced meat.
In accordance with GOST 6922 - 54, only the highest grade was produced. The meat of young animals, adult cattle and pigs after trimming was cut into pieces, ground on a top with a grate of 16-25 mm and salted. The minced meat was added (in%): salt 2, sugar 0.1, sodium nitrite in a solution of 0.005 (or saltpeter - 0.1 for beef and 0.05 for pork). After keeping the meat in salted meat at a temperature of +2 to +4°C for 3 days, it is secondarily crushed on a top with a grate having holes of 2-3 mm, and transferred to cuttering (finer grinding). When cutting meat, ice was added to it in an amount of 5% by weight of the meat. Cuttered beef was mixed in a mixer with starch and spices, then cuttered pork and lard were added - salted or unsalted, crushed into cubes 4-6 mm in size.
Recipe for canned food (in%): cuttered beef 33, cuttered lean pork 40, bacon 25, potato starch 2; to the weight of the listed components (in%): black or white ground pepper 0.05, nutmeg or cardamom 0.025, salt (if unsalted bacon was used) 0.45. The prepared minced meat was packed with a syringe into cans and rolled up. Parchment paper mugs were placed at the bottom and under the lid of the jar. Canned food was sterilized at 114° (cans with a net weight of 100 g - at 112°). After sterilization, the canned food was immediately cooled with cold water. Minced meat in canned food had to be evenly mixed, without voids, elastic, dense, not crumbly, juicy, with the aroma of spices, pink in color without gray spots, contain pieces of white lard (melted were allowed), contain no more than 62% moisture, salt 1 .8-2.2%, starch not more than 2%. Canned food was not supposed to contain free broth; packed canned food in cans with a net weight of 100, 250, 340, 350 and 490 g.
Amateur minced sausage was consumed cold, as well as fried with a side dish. Storage and other general information - Canned meat.
Separate sausage meat- canned food prepared from minced meat. In accordance with GOST 6922-54, only the 1st grade was produced. Produced similarly to canned food "Amateur's minced meat".
Prescription of canned food (in%): cutter beef 56.5, fat cutter 25, fat 15, potato starch 3.5; to the weight of the listed components (in%): black or white ground pepper 0.04, ground allspice 0.03, chopped garlic 0.065, salt (if unsalted bacon is used) 0.3. The canned food of a separate sausage mince should contain no more than 68% moisture, the rest of the requirements for them were similar to the requirements for canned food "Amateur's minced meat".
Loading...