How to make Russian Smoked Sausage?
Introduction to Russian Smoked Sausage and Its Production Technology
Russian Sausage still maintains the original production method, with little improvement in the process. The general process is the five main processes of stuffing, pickling, enema, cooking, and smoking. The product is suitable for hand-crafted workshops. , Can also use large-scale assembly line production.
At present, there are many well-known brands on the Harbin market, each of which has its own unique flavor. This unique flavor is caused by different raw materials, processes, fermentation, and smoking techniques. The author compared several types of different grades and different manufacturers. For the Russian Sausage produced, the flavor and the production process are compared in order to summarize the relationship between different processes and flavor.
1. Raw material selection
The main raw materials of Russian Sausage are meat and casings. From the perspective of raw material selection, the difference between different types of Russian Sausage lies in the choice of meat. According to different needs, you can choose pork or beef, or rabbit meat, etc. Generally Russian Sausage They will mix pork and beef, and of course there are halal sausages.
According to the different types of Russian Sausage, different fat-to-lean ratios can be selected. For example, ordinary Russian Sausage contains a certain amount of fat. Appropriate fat will make Russian Sausage taste better, but children's intestines do not contain fat. The casing can choose pig intestine, beef intestine or lamb intestine.
2. the choice of accessories
The difference in specific flavor lies in the difference between the starch and the seasoning used. For example, in the choice of oil, some manufacturers choose animal oil, while others use vegetable oil, and some manufacturers add linseed oil to ensure their unique flavor.
In terms of the use of starch, the starches used by various companies are also different, some use ordinary potato starch, and some use corn starch. Some manufacturers make new innovations, and specially use sorghum rice to mix the fillings, giving the Russian Sausage a unique flavor.
In addition, the addition of distinctive seasonings to the Russian Sausage is the most important reason for the difference between the various brands of Russian Sausage. For example, some manufacturers add garlic to the Russian Sausage to make garlic-flavored Russian Sausage, while some manufacturers add tender corn kernels into the Russian Sausage to make corn Russian Sausage. These special additions are made by the manufacturer to distinguish it from other manufacturers. Products, measures taken to establish their own brand.
3. formula examples
There are many recipes for Harbin Red Intestine Meat, 3 common examples are as follows:
Ingredients example 1:
(1) Raw materials and finishing: select fresh pork and fresh lean beef of equal fatness. Remove the bones, tendons and tendons of the selected lean meat, and then cut the fat and lean meat into pieces of about 10 cm in length, 5 to 6 cm in width, and 2 cm in thickness.
(2) Ingredients: (calculated based on 60 catties of lean pork, 40 catties of fat, and 100 catties of beef): 20 catties of starch, 0.6 catties of garlic, 0.2 catties of black pepper, 5-6 catties of clear salt.
Recipe example 2:
90 kilograms of lean meat, 10 kilograms of raw lard, 20 kilograms of starch, 3.3 kilograms of refined salt, 10 grams of edible nitrate, 300 grams of monosodium glutamate, and 250 grams of five-spice powder; the length of pig small intestine for casing is about 300 meters.
Recipe example 3:
30 kilograms of lean meat, 20 kilograms of fat, 50 kilograms of beef, 10 kilograms of starch, 300 grams of garlic, 100 grams of pepper, and beef large intestine for casing.