From what the word sausage occurred. Classification of sausages. How to store sausage depending on its type

The sausage is a meat product in a shell or without it, consisting of meat shredded to mince. The sausages very quickly became one of the favorite dishes for everyone who eats meat.

Classification of sausages:

In the composition of raw materials: meat, blood, from offal;

In the drawing of minced meat - sausages with a homogeneous structure and with pieces of fabric, tongue or spicker;

By type of meat: horsepower, pork, ram, rabbit, or special mixtures of several types of meat;

According to the method of their processing: boiled, smoked, fried, half-combed, and so on;

In terms of quality of raw materials: the first, second, third grades; There are also products for which the grade is not determined - peculiar;

By type of shell: in a natural and artificial shell; There are sausages and without a shell;

By appointment: sausage products of wide use, for dietary food, baby food;

Types of sausages:

• Boiled sausage.
• Swarno-smoked sausage.
• Semi-combat sausage.
• Smoked sausage.
• Damped sausage.

1. Boiled sausage This is a type of sausage, which is cooked from a salted minced. It is boiled at a temperature not lower than eighty degrees. Usually, the boiled sausage consists of a large number of soybeans. Sometimes even, the meat is completely replaced with seitan or soy. In the boiled sausage contains a lot of water. That is why it can not be stored for a long time.
2. Boiled-smoked sausage In production, two stages take place: Cooking and smoking. The composition of the boiled-smoked sausage includes a large number of spices and seasonings. What is the difference between the boiled-smoked sausage from the boiled? The fact is that in the composition of the boiled-smoked sausage can be starch, and spiches, and cream, and even milk.
3. Semi-combat sausagethere are several stages. First, it is roasted, then cook and smoky.
4. Smoked sausage It is also called the sausage of solid smoked. According to production technology, it should not be heat treatment at high temperatures. Among all sausages, it is in the cheesecake sausage that contains a greater number of spices.
5. Raw sausage Moves from pickled meat. She is smoked for three or four days.

The process of production of sausages can consist of the following steps and operations:

1. Owber. Through this stage, all types of sausages pass: the meat is separated and separated from the bones.
2. Zilovka - This is sorting meat.
3. Pharcement - Mix various minced components.
4. Forming - Sausage columns fill the minced meat and secure on the clippers.
5. Heat treatment - Roasting, smoking, cook sausages.

By the way, to choose a high-quality sausage, you should pay attention to the shell. Currently, manufacturers have learned to produce not only natural, but also artificial shells. In addition, there are also barrier, and permeable shells. For example, barriers significantly increase the shelf life of the sausage. Thanks to them, sausage can be kept for ninety days. Permeable shells are used for sausages that have been treated.

Depending on the production technology, additional food additives can be included in the sausage. Most often they are added to prevent the occurrence of pathogenic bacteria in the product.

How to store a sausage depending on its type:

• Swarno-smoked sausages can be stored at a temperature of twelve - fifteen degrees. They need to be stored no more than fifteen days. However, if you freeze them, you can store up to four months.
• Semi-hour sausages can be stored no more than ten days, and at temperatures -9 - for three months!
• Smoked sausages are stored from four to nine months.
• Salads and sausages can only be stored forty-eight hours.

To date, sausages are quite popular and undoubtedly very tasty. But, nevertheless, regardless of their classification, it is also worth remembering that this is a very calorie dish that should not be abused.

When the first sausage appeared

The history of sausages has millennium. As with most of the great inventions of humanity, we do not know the name of the one who came up with this wonderful product. Historians of all countries still disagree in opinions about the origin of the very word "sausage" from different nations. But this only confirms that the invention of sausages is likely to be the collective work of people living in different countries. And the fact that the popularity of sausages grew from the century to the century, says that this product is truly popular.

With its appearance, the sausage was obliged to desire to be stockpur with meat. Since neither the refrigerator nor the stew in antiquity was, people had to invent various ways to conserve products. So the Light of Solonin and Sausage appeared.

The first mention of sausage in literary sources, or rather, about its prototype, can be found in the poem "Odyssey" of Homer. In one of the scenes in the house of Penelope, the grooms staged meat, and the servants were preparing themselves from the rest of the lamb chowing and baked over the fire filled with blood and grease stomachs. In fact, Homer described the method of cooking popular and today blood sausage.

All nations have their own sausage

At first, the sausage was without a shell: just took a piece of meat, he was well ashamed, and then dried - that is, they were tall. Having pushed the bags, the warriors of the Persian kings and Mongolian khanov could commit distant hiking, not burdened by their huge food bumps. This technology today is used partially in the preparation of the Basturma.

Then someone discovered for himself that the meat remains better, being placed in the film treated animals. Thus, an ancient oriental delicacy of Kaza appeared - one-piece tape clip, stunned with fat and spices, which is placed in the intestine, and then, on the choice, sluggish, smoking or boiled. Another option is the Turkic Sudzhuk, for which it was not cut, and chopped meat from different parts of the carcass. When the ancient Romans got acquainted with the cooking of the East, they adopted this recipe, which became the basis of all future European sausages. But still, the most respected in antiquity was considered Salami - a raw sausage made of small stuffing and sala with spices.

The Romans also made smoked Lucan sausages filled with meat minced meat with a huge amount of spicy herbs, fat and a special sauce. Juicy, with a bright aroma, they necessarily prepared on numerous pyruks, which the Romans spent quite often. And their descendants in the XVI century created one of the most popular species of smoked sausage - the famous servelatt, characterized by the method of preparation and excess oriental spices: peppers, carnations, nutmeg, cardamom.

At the poor in the Middle Ages in Byzantium, the Blood Sausage was considered the most accessible, and the simplicity in France was cheap and cheap Anduieet - sausage strangled with stalls and demand cows or pigs. That is, by what remained from the carcass after all the meat went on the table to the nobles.

The most strongly in the Middle Ages advanced in the technology of preparation of various sausages of the Germans. For example, they guessed to change the cloud of animals into the minced meat, the fat and pepper were added there, in extending thus liven sausage.

The Germans, or rather Johann Laneru, owns the idea of \u200b\u200bcreating sausages, which, in fact, are mini-sausages. Boiled and dried, touch and smoked, fried and stewed sausages quickly became the main dish of German and Austrian cuisine. They even delivered to the army, causing an elderly envy to "Fitzham". But they did not know the enviousness that Germany's ruined by the world wars said soldier's sausages in half a breadfucking or pea porridge.

All the same Germans were the first to become massively producing a boiled sausage, which differs from their smoked and dried fellow men's very finely chopped minced meat and a very short storage period. Cooked - and immediately ate!

In Russia, the sausage was known for at least from the XII century - it is this time a birch gradder is dating, in which the "Kylb" is mentioned to be sent to some kind of dequeble. But before Petrovsky times it was an unsuccessful product in which everyone laid that he would be pleased. Everything changed when the king Peter Isyzdil to Europe. He immediately wrote into Russia the Germans-sausages and made them not only prepare a high-quality meat sausage for the palace cuisine, but also to teach Russian people.

In Russia, sausages quickly passed on, they began to use them in cities, and in villages. Even in the most deaf village, the bunch of juicy meat rings was certainly laid into the chimney. By the beginning of the 20th century in Russia there were about two and a half thousand sausage factories and workshops.

The doctor prescribed

The revolution of 1917 canceled not only tsarism and capitalism, but also control over the food market. At the attitudes in the cities traded what fell. Gradually, the Soviet authorities began to ruthlessly drive sausages-private owners, at the same time launching state meat processing plants. For some reason, it was preferred precisely boiled sausage, and especially the "doctoral", then in the USSR, the symbol of the full life. "Doctoral" was established in 1936 on the personal initiative of the Central Committee of the CSP (b) in order to improve the nutrition of the "victims of the royal regime" and was originally intended for the menu of sanatoriums and special packs. From a medical point of view, "Doctoral" was indeed perfect medical nutrition: the minced meat was the selected meat, chicken eggs and milk, which even yazuvenches could eat in the boiled form. Until 1976, there was nothing superfluous in it, and after, only 3-5% of the so-called "vegetable protein" was added in the sausage.

Sausages in the Soviet Union produced a lot. But the explicit miscalculations in sales planning led to the fact that in some regions of the country on the counters lay and kept in the expectation of buyers several types of sausages, and they were transported to others a year and sold on coupons. Therefore, for Soviet citizens, a trip to another city for products was commonplace.

Today, the sausage market is replete with the number of manufacturers, and a variety of sausages of all kinds. One of the major meat processing industries on the Black Sea coast of the Krasnodar Territory is Tores, which was established in 1993 in the Tuapse region. For twenty years of work, the company managed to win the authority from its buyers with high-quality and diverse products. You can confidently say that every family buys in the Tuapsinsky district of Sausage "Torea". With the expansion of sales geography, Tuapse sausages learned and fell in love with other cities of the Krasnodar Territory, Stavropol, Rostov-on-Don. This contributes to a rich assortment of a company that offers products for every taste. Today it is more than a hundred names of boiled and smoked sausages, sausages, sausages, delicacies, as well as dumplings and dumplings. Products are constantly updated with novelties. For the convenience of buyers, a chain of shopping stores is open, where fresh sausages are delivered.

Based on the Internet

Russians are very loved by the "doctoral" sausage. However, not everyone knows why this meat product is called that way. AIFRU tells the story of the origin of the "Doctoral sausage".

Sausage "Medicine" for workers and peasants

In the 30s of the twentieth century, a young Soviet country after the abolition of NEP policies felt serious food problems that had a negative impact on the health of the workers. Then the People's Commissariat of Health instructed the meat processing specialists. Mikoyan to develop a recipe "folk" sausage, which would be on his pocket as a peasant and proletaria. The new product was decided to call the "doctoral", as it was intended "patients undermining health as a result of civil war and royal despotism."

The first Baton "Doctoral" boiled sausage came down from the conveyor in 1936. In those days it was absolutely dietary. The composition of 100 kg sausage was included:

• 25 kg of the highest grade beef;
• 70 kg bummer pork;
• 75 pcs. (3 kg) eggs;
• 2 l cow milk.

In general, the fact that "the doctor prescribed". Such a product of the physician boldly was assigned to patients with different ailments: liver and stomach diseases, anemia or weakened health after suffering diseases and injuries.

How has the composition of the "Doctoral" have changed since the 30s?

In 1974, the composition of "Doctoral" has changed for the first time - it was allowed to add up to 2 percent of starch or flour. And in the future, the recipe of the once dietary sausage dismissed so much from the initial composition that today nutritionists can hardly be called "therapeutic".

Modern composition of "Doctoral":

• residential beef;
• pork residential bold;
• eggs chicken or melange;
• milk cow dry whole or skimmed;
• sodium nitrite;
• salt cooking food, sand and glucose sugar, nut nut or cardamom hammer;
• starch;
• flour.

The percentage ratio of the ingredients is not regulated. In addition, if the sausage is not done according to GOST, but by the so-called it may contain the following additives.:

• aromatizer smoking;
• antioxidants E300, E301, E304, E306;
• supplement regulators E262, E325, E326, E330, E331, E392, stabilizers E339, E451, E450, E452;
• a amplifier of taste and aroma E621 (the same sodium glutamate, which is addictive).

Residential meat - Musculature of meat, freed from visible connective tissue inclusions, fat and lymph nodes.

Specifications (TU) - a document establishing the technical requirements that should satisfy a specific product, material or substance. TU is installed at each enterprise independently, they are not enshrined by law and may differ from GOST.

In this article:

Every year, the product range is expanding. Therefore, novice manufacturers to conquer their niche in the market must study in detail the requirements for quality and such provisions assortment, classification and examination. In this material, we will look at what types of sausages exist?

Depending on the used raw materials and production technology, the following types of sausages are distinguished:

• boiled;
• boar-smoked;
• half-blooded;
• ferocked;
• cheered;
• sausages and sausages;
• patty and whites;
• meat delicacies.

Consider the features of each type.

1. Boiled sausage

Boiled sausages - Products made from minced meat, subjected to roasting and cooking, or exclusively cooking. Boiled sausage can consist of a large number of soybeans, and there are also such technologies when the meat is completely replaced by this component. This type of sausage is not recommended for a long time, as it is a high water content. Boiled sausages are classified on structural and structureless.

Structural sausages - Products with slices of scrap or meat on a cut (Metropolitan, calf, Mortadel).

Regular sausages - Products with homogeneous minced meat on a cut (Doctoral, dairy, Ostankinskaya).

2. boar-smoked

Boiled-smoked sausage It differs from other species in that its composition includes a large number of seasonings and spices.

The main stages of heat treatment of these products:

• drying;
• smoking - carried out in special chambers at a temperature of + 40- + 65 ° C;
• cooking - at a temperature of about + 80 ° C;
• cooling passes in a special room at 0- + 12 ° C;
• re-smoking;
• drying.

The shelf life of the boiled-smoked sausage depends on the type of packaging material and the type of shell of each name.

3. Halfone sausage

Semi-free sausage is divided into three grades: the first second and third. To cook it, you must first make roasting, then smoking and only in completion is boiled. With such technology and heat treatment, the smallest weight loss is observed. The semi-specific sausage includes protein in a percentage ratio of 14-17% and fats - 25-40%.

4. Sophisticated

This type of sausage has the greatest shelf life, so it is made of selected raw materials, carefully observing technology. To prepare this type, sausages choose meat from the rear blade of the carcass. The composition includes a large number of spices. In order for sausage to be high quality, the process of its manufacture should last at least 30 days.

The technological process of manufacturing cheesecake sausage includes steps:

• preparation of meat spick, raw materials;
• badge or meat;
• dehydration meat;
• cooking minced
• syringe;
• ripening in special climatic installations;
• packaging.

The smoked sausage must be saved at a temperature of 0- + 5 ° C and air humidity - 75-78%. The maximum shelf life is 6 months.

5. Cheesened

The raw products are prepared from the best varieties of meat as a result of a multistage drying. Before you begin cooking this sausage, you need to pick up meat. After that, the meat passes the cold smoking process for 3-4 days, then it will dry.

6. Sausages and sausages

Sausages and sausages - Products made from crushed mince. Usually they are used hot.

Standard technological scheme for the production of sausages and sardellek Next:

• grinding meat on special equipment;
• ambassador and ripening meat;
• creating minced meat on the cutters as a result of fine grinding of ingredients and spices;
• additional grinding on emulsitators;
• stuffing stuffing into the shell;
• heat treatment;
• cooling products. Storage applications depend on the packaging features and the type of shell used.

7. PAstets and whites

Passteans and potions include products that are made from by-products. They are not subject to long-term storage.

The potions are prepared according to this technology:

Products (pork head meat) are boiled in water for 5-6 hours. After that, bones, cartilage are removed from meat, and it is crushed through the grille, the diameter of the holes of which does not exceed 2 mm. Then the broth evaporates two more hours. At the end, the finished mince is knocked out into a special shell, undergoing cooking and cooled. Zelts can not be stored for more than 7 days.

PAstets are prepared according to such a scheme:

Sub-products are soaked, washed and boiled. Then boiled raw materials are crushed on the cutter, spices are added. After careful grinding, the mince is knocked into the shell, exposed to heat treatment at a temperature of 80 ° C and cooled. Maximum shelf life of pate 20 days.

8. Meat delicacies

Meat delicacies - Products that are made of solid raw materials that have passed the ambassador and heat treatment. Usually these products are prepared from beef or pork meat.

Types of sausages:

• by type of meat: from pig, rabbit, horses, rams and special mixtures;
• flash drawing: sausages with a homogeneous structure and pieces of spicial tissue and language;
• according to the processing method: smoked, fried, boiled, semi-joint and so on
• in the composition of raw materials: sub-products and blood;
• for the quality of raw materials: the first grade, the second grade, the third grade, as well as without varieties;
• for appointment: products for widespread, baby food and diet food;
• in view of the shell: with an artificial and natural shell, some products are made at all without a shell.

In conclusion, it is worth noting that almost all types of sausages take place the following steps: cutting semi-sufficient, lumber and housing, sorting, primary grinding of meat, ambassador, re-grinding, syringe and heat treatment.

VENDANNY - Dec 4th, 2015

The sausage is a food product made from minced meat, chopped meat, sometimes, a solid piece of clippings with a variety of additives, a specially cooked and tightly packed in a natural or artificial shell. Since in anyone, even the smuckling store, there is always a choice of several dozen sausage varieties, there is little modern owner doing its preparation alone. Meanwhile, make sausage at home is quite possible.

There are no certain homeland from sausage and such products, various nations invented it completely independently from each other. The mention of it is found in the oldest written sources, and Chinese, and Greek, and Babylonian. Surely, similar meat dishes prepared and safe peoples. Meat flies quickly, especially in a hot climate. Therefore, sausage as a product of long-term storage was completely indispensable in military campaigns, and in peacetime.

In ancient Rome, the production of sausages has reached industrial scales. She was part of the Food Supply of the Roman troops. She was prepared on dozens of different recipes from meat, birds and even fish and seafood. In the V century, the invasion of the barbarians interrupted the history of the Roman Empire, but not the history of Roman sausage. The heiress of the ancient culinary traditions was Italian cuisine, which, in turn, had an impact on the gastronomic habits of the French.

It is believed that the prototype of these dishes was a specially prepared horse, the invention of Genghis Khan soldiers. To keep meat longer, for some time it was placed under the saddle. There it was impregnated with salty horse, then and lost an extra moisture under the weight of the rider.

To this day, judges and Kaza continue to cook from the horse. Kaza is especially valued. This grade sausage is necessarily present on the festive table in all Turkic peoples. Prepared from a solid clippings, which is filled with the washed kiss. Then the kaza is boiled, knit or smoked.

Sudzhuk makes from other, less valuable parts of the carcass, so it is cheaper.

But in modern kitchen made from beef tenderloin. To do this, it is caught and put under the press to get rid of extra moisture and give meals the necessary form. After that, the basturma is calcined in a mixture of spices and hang for drying.

In medieval Europe, sausage was food aristocrats. For its production, the meat of excellent quality was used, as well as overseas spices, which at that time were very expensive and were not available to everyone. Preparing sausage in different ways, depending on local culinary traditions and natural conditions. So, in southern countries, the sausages were rid of the sun, and in the northern - they came across.

In each country there were their favorite recipes, their little secrets of cooking. For example, in Lithuania, smoked sausage from game was prepared. It was served fried on holidays, and they roasted immediately before use, poured with strong alcoholic beverages and migrating.

Finns baked sausage on hot stones in the sauna.

The classic Italian salami was preparing using a complex combination of ingredients, which included not only banal veal and pork, but also, and dlen, oison and turkey meat. In addition, the composition included a variety of spicy herbs, wine, vinegar, garlic and white pepper. After molding, the sausage was risen in the sun. Over time, it was covered with a layer of mold that protected the product from damage to putrid bacteria, and could be kept for several years.

The French, always famous for their exquisite cuisine, also invented several original sausage recipes. For example, a recipe for a white calf sausage with cognac, various sausages with apples, a rabbit sausage with spicy herbs. Widely known, also, French Anduieet - grade sausage, stuffed finely sliced \u200b\u200bon strips.

But most of all the Germans and Austrians were famous for their sausage products in Europe. They traditionally preferred pork and beef and rarely used exotic meat varieties. But, thanks to the diverse methods of culinary treatment, they gave the world more grated, boiled and smoked sausage than any other people. No wonder the Germans were called sausages. It was in Germany that he was born and learned to his craft, who invented sausages - Johan Georg Laner. True, he began to make them after moving to Vienna. Therefore, Austria and Germany are still arguing about the sausage championship.

Cooking sausages and Slavs. Usually, it is believed that Russian sausages are later borrowing from German cuisine, another European novelty, brought to the Russian life of Peter I. But in reality, the history of sausages in Russia has much more ancient roots. The mention of it is found already in Novgorod birch grades of the XII century.

Classic Slavs were prepared from pork or beef, chopped by large slices, mixed with chopped lard, garlic and pepper. All this was filled in a washed thin intestine (Chereva) and baked into the furnace. Long-term meat products were even more important for Slavs than for other peoples, due to the strict church calendar. Periods of talking alternated with long posts, and throughout this time, the meat had to somehow save.

Now we have many varieties of sausages of factory production, but it should not stop us from home experiments. Why not cook delicious independently, from natural quality products and for the recipe, for what wanted? Fortunately, now we have the opportunity to inspire the culinary heritage of all nations of the world. Among all this diversity there will be something that you will have to taste.

Want to know what is the story of sausages in Russia - Watch the video from Provkus.