To make home-made sausages, sausages, sausages, cervelat, roll, ham and raw smoked sausage, in addition to quality meat, poultry or fish, you will need to use spices and special food additives. All ingredients can be found in specialty stores or online. But in order to understand what exactly and in what quantity you need, it is better to study in advance the features of each nutritional supplement and choose the ones that you need.
The choice of food additives in the manufacture of home-made sausages, sausages, sausages, cervelat, roll, ham, proportions of food additives.
One of the oldest food additives and universal seasonings. Salt makes the taste of meat and fish more pronounced and is almost always used when harvesting meat and fish. In addition, it is an antiseptic and preservative. Recently, new types of salt have appeared on sale: pink, Himalayan stone, French smoked, sea. It is better not to use them for smoking, since in some cases additives can shorten the shelf life of the product.
it is possible to put aromatic salt in minced meat, however, during the heat treatment, the aroma may noticeably weaken. Experienced sausages prefer to use pure salt and flavor delicacies with selected spices or even whole bunches of spices.
When calculating salt and servings, it is necessary to take into account that home-made sausage will be fried, respected or dried by 10–20%, so salt should be put less by 10–20%, since after cooking the portion weight will be less than the weight of the stuffed meat. Salt for fried, baked sausages is laid at the rate of 1.8% by weight of the whole meat (after frying, the output will be about 2.1%).
For dry-cured sausages, salt is laid at the rate of 2.5% – after drying, the sausage will have the required 2.8–3%. Such a high percentage of salt is needed so that it fulfills not only taste, but also a preservative function and provides suppression of the growth of pathogenic bacteria. Often experienced chefs add stuff to improve the taste and extend the shelf life and other ingredients: sugar, food saltpeter, nitrite salt, aspic, sodium ascorbate, starter cultures for smoked and dried sausages, etc..
It is used for the salting of home-made dry-cured sausages and any sausages of a standard pink-red color. Nitrite salt is a mixture of sodium nitrite with sodium chloride in certain proportions. Thanks to it, it is successfully possible to prevent the growth of pathogenic bacteria and prevent botulism toxins from appearing in meat products. This fact is especially important if you want to make a dry-cured meat product at home..
It is worth considering that in large quantities this product is poison. However, few can suffer from an overdose of nitrite salt, because unsuitable meat or fish delicacy is so salty that it is simply impossible to eat.
The use of these food additives helps to improve the final taste of the product, emphasizing the special taste of meat and giving it a hint of ham. Sodium nitrite also exhibits an active antioxidant effect against fats, this property will help increase the shelf life of the product. Nitrite salt has been actively used recently as a safe substitute for food saltpeter..
It should be noted that during the ripening of minced meat and heat treatment of sausages, the mass fraction of sodium nitrite in the finished product decreases during color formation. When using nitrite salt in the final product, the content of pure sodium nitrite is reduced to 5-10% of the amount added to raw minced meat in the nitrite salt. Almost all sodium nitrite decomposes with the formation of a pigment, which gives the meat a pleasant pink color, and nitrogen.
Sodium ascorbate as food additives for making home-made sausages.
This ingredient is the last to be minced. The dosage of nutritional supplements should be strictly observed. For 1 kg of minced meat, you need 0.5 g of sodium ascorbate. Typically, the additive is used in the manufacture of cooked home-made sausages, sausages and sausages as an antioxidant to extend the shelf life and stabilizer. It not only preserves the color of the meat, but also accelerates its salting or pickling, helps to improve the taste and aromatic properties, reduces the amount of residual sodium nitrite in the finished product.
Sodium ascorbate is used as a dietary supplement with rassol, while the dosage remains: 0.5 g per 1 kg of raw material. For home-made sausages, it is recommended to dissolve 20–25 g of nitrite salt, 5 g of sugar, 0.5 g of sodium ascorbate in every 100 ml of water. Cooked-smoked products using this brine have a much better taste and appearance than products simply salted with nitrite salt with dry or wet salting.
Starter cultures for home-made dry-cured sausages.
Starting crops differ depending on what kind of home-made sausage it is planned to cook. Usually 30 g of crops is enough for 50-100 kg of minced meat for dried sausages. Starter crops provide controlled accelerated ripening of dried sausages and sausages of a spreading consistency, and also allow you to regulate the decomposition of sodium nitrite, create a specific flavor of smoked products, suppress unwanted growth of microflora, influence the dehydration of raw materials and give stable color formation.
The drug should be introduced at the initial stage, regardless of the forcemeat recipe. Previously, it must be activated in warm (up to 28–38 degrees) water for 5–7 minutes, introduced into the minced meat and mixed for uniform distribution throughout the volume. Different types of bacteria can give the sausage a different texture – creamy or dense. When buying starter cultures pay attention to the features of each set.
There are complexes of food additives for soft and dense home-made sausages, ham, whole-smoked pieces of meat or fish, rolls. Also, starter cultures give the product a special, recognizable taste and aroma, which is also worth considering when buying.
Food citrate as a food supplement for making home-made sausages.
This substance – sodium citrate – is indicated on the product packaging as E331 and does not contain sodium glutamate and dietary phosphates. The main active substance is citric acid salt. This food supplement is used for the production of cooked home-made sausages as a structure-forming component..
Its use in the process of cooking sausages at home provides effective moisture binding and an increase in the yield of finished products. Also, the additive prevents drops and moisture loss during storage of smoked meats, positively affects the structure of home-made sausages, their color, juiciness and aroma. The substance prevents the emergence and development of microorganisms, oxidative processes and loss of nutritional value during storage.
In the food industry, phosphate is used massively as food additives in the production of all types of meat products as an emulsifier and acidity regulator. It is added vfarsh in the process of kneading after laying nonfat raw materials, nitrite salt, if they are provided for in the recipe.
Aspik as food additives for making home-made sausages.
So unusual in the production of sausages is called high-density pork gelatin. It is obtained by prolonged boiling in water of bones, cartilage and tendons of pigs. Thanks to him, after heating a sausage or sausage, this “jelly” juicyly “explodes” in the mouth with a bite. This gelatin can be combined with any sauces, resulting in sauce granules, which, if desired, are added to the sausage minced meat, mainly boiled.
If you put slices of finely chopped sausages, sausages, canned corn, peas, boiled beef tongue into the sausage shell and pour hot Aspik solution into this loaf, then after hardening you will get beautiful loaves of transparent sausage, where you can see the whole variety of components on which you can see also add spicy herbs or vegetables.
Gelatin tauhmass is a special coating of dry-cured, uncooked smoked sausages or ham, cervelat, salami, giving a beautiful appearance and fixing any decorative dusting on the surface of the loaf. To fix the dusting, a higher concentration of aspic in hot water is usually used. With this treatment, the loaves are first freed from the shell and immersed in the aspic solution. Then they are covered with a sprinkle, which ultimately holds very tight and gives the home-made sausage an interesting and mouth-watering look.
Food Albumin as a Food Additive for Making Home-made Sausages.
It is nothing but the dried blood of animals. For the preparation of 2–2.5 kg of blood sausage, 100 g of albumin is enough, and a package of 250 g is enough for 4–5 kg. Food albumin is obtained by finely dispersing fresh porcine blood in vacuum dryers. Blood is collected in a special way – a hollow knife without oxygen – and for a very short time sent for separation and drying. During separation, light and dark albumin is released, i.e. plasma and hemoglobin.
All blood processing processes are as short as possible, because it is freshly collected “raw” blood that is most susceptible to degradation and bacterial spoilage. The composition of food albumin used in sausage production includes both light and dark albumin. Due to this composition, the substance can be used as a gelling agent, emulsifier and water-binding substance..
To obtain a dense consistency of blood sausage or brawn, mix the powder with warm (about 30 degrees) water or milk in a ratio of 1: 3–1: 4. For uniform dissolution, use a mixer or blender..
Sugar mixture for jerky home-made products.
The composition of the additive includes maltodextrin, dextrose. The mixture allows you to accelerate the maturation of dried sausages and ham by 20-30%, reduces the risk of souring minced meat, accelerates the drying of sausages by lowering the pH. By increasing the osmotic pressure at the cell boundary, it promotes the accelerated removal of moisture from the product. The mixture can be added directly to the minced meat, and to marinades and mixtures for dry salting.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.