Purchased guts, pork and beef belly, collagen coils for making home-made sausages, selection, diameters, calibers, heat treatment.

Not everyone wants to master such a complex and not too pleasant job, like cleaning natural fresh intestines of animals for making home-made sausages. Therefore, if there is little time, and you want to enjoy homemade sausages or sausage, you can use purchased guts, pork or beef skewers, collagen twisted shells of different diameters. When buying, pay attention to the caliber (diameter) of the heart. The most popular are caliber 32/34, 36/38, 38/40, 40/42. 

Purchased guts, pork and beef, collagen twisted shells for making home-made sausages, selection, diameters, calibers, heat treatment.

The classic pork belly is perfect for all methods of processing home-made sausages, frying, cooking, baking, smoking, and grilling. The thin walls of the shell allow it to be eaten with the product, completely conveying the taste of smoke and spices or aromatic oil. The declared caliber of purchased casings does not always ideally correspond to the actual sizes, since average indicators are taken. The anatomical features of animals are actually such that the diameter can vary between 1-1.5 cm.

and half-smoked sausages. Wash the pork and beef casings before use in warm water, then soak for 3–8 hours before stuffing to eliminate the taste and smell of sea salt.

There are also large diameters of the stomach, but in home use they are less convenient. Loafs of home-made sausages are thick and voluminous; they are difficult to evenly boil, soak or bake, it is more difficult to check the readiness of the product. And the portions are very large.

Collagen shell for making home-made sausages and sausages.

The collagen shell for home-made sausages and sausages has its advantages. Firstly, it is of different calibers, always exactly corresponding to the marking, and is sold in segments of different lengths, from 2.5 to 10 meters. Collagen is superior to the natural membrane in strength and bacterial purity. Before use, it does not need to be soaked for a long time. At the same time, the substance is vapor and gas-permeable, therefore aromatic substances from water, oil or smoke freely penetrate vfarsh. She is not afraid of temperature extremes either; it can be used for stuffing both chilled minced meat and hot.

Collagen fibers obtained from cattle skins are thoroughly cleaned and processed, so the shell is thin, delicate, it can be eaten with the product. She easily bites and chews. This kind of sausage casings is mainly available in the form of corrugated casings of a certain diameter, hermetically packed to protect the casing from drying out and mechanical damage..

Storing such a collagen shell is not necessary in the refrigerator. It can successfully lie at a temperature of 15–20 degrees and a humidity of 60–70%. You can put the shell in the freezer – then the period of its use becomes as long as possible. However, before using it for its intended purpose, it must be kept at room temperature for 48 hours in a sealed package, otherwise the integrity may be impaired when used.

Often this kind of shells is combined with a cotton cord. During molding, the collagen casing is stretched under pressure from the stuffing, and the cord, due to weak extensibility, prevents the even distribution of the filling and forms a delicious “net” on the loaf, which makes the sausage more attractive in appearance.

Before filling, the protein shell should be immersed in water for a short time (the time is usually indicated in the instructions). It is strictly forbidden to soak it for a long time and store it in a wet state. Traditionally, the soaking is carried out by injection or saline, which makes the shell a little more durable, but on the other hand – more rigid, prone to cracking.

Heat treatment of home-made sausages and sausages prepared using a collagen shell.

The heat treatment of home-made sausages and sausages prepared using a collagen shell can be carried out according to the traditional scheme, but it should be remembered that at a temperature of roasting or smoking above 80 degrees, collagen is destroyed and the shell can break. For the same reason, the cooking temperature should not exceed 65 degrees. Dowing can be done at a temperature of 75–80 degrees.

It is better not to use collagen casings for frying and hot smoking. The material provides heat shrinkage, which allows you to maintain the shape of the product during cooling and storage, eliminating the formation of voids and broth edema. If collagen casings have not been fully used at one time, the remainder must be packed in cellophane and tied tightly to avoid drying out, dampening and infection by microorganisms.

Fifteen meters of a small caliber collagen shell is usually enough for 9-12 kg of sausages, small boiled or dried sausages. It is best to use collagen casings for baked, uncooked smoked, cooked smoked, semi-smoked products, cooked sausages, cured ham, sausages, poultry sausages.

Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.
Kobets A.V..

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