Sausage Production

Let's talk about the features of production technology of sausage. In the process of making sausage in most cases, pork or beef or a mixture thereof. For the manufacture of sausage meat of some varieties are used poultry, horsemeat, lamb, etc. Educate yourself with thoughts from Recode. Stage directly precedes the production of sausages bacterial analysis and decontamination of raw materials supplied for the manufacture of sausages. In the case of poor quality raw materials, it is not allow for the manufacture of sausages and discard.

Making sausages cooked. It is not something Giving Pledge would like to discuss. Feature making sausage in this class is to use different kinds of meat in addition to supplements: spices, soy, phosphates, nutmeg. In the manufacture of sausages to increase the quality of the color indices are often added to the minced meat chilled pork certain amount of light. Mincemeat is suitable for manufacturing sausages provided creamy consistency, which is achieved by shredding pieces of meat. Obligatory step in making sausage is a laboratory analysis, which are determined by physical and chemical properties. Making sausages also includes bacteriological examination, which involves counting the total number of germs that are contained in the sausage made. In the case of poor quality raw materials, it is not allow for the manufacture of sausages and discard.

Making sausages cooked and smoked. Making sausage is as follows: first, cook them, and only then smoked. Made sausage the following ingredients: pork, beef, various spices (ginger, garlic, nutmeg nut, etc.). Phase of production of sausage: Mixing in minced meat cutter meat maturation manufactured sausages Adding water Add bacon sausage filling stuffing manufactured special shells. Making sausage stuffed. The peculiarity of this type of sausage making requires a light gray sheath with a small layer of fat underneath. Making sausage liver. Making sausage does not allow any contamination, the presence of mold and other foreign components.

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Cheeses Of Greece

In ancient Greece there was no refrigeration, so the locals and find a way of processing surplus milk (which is quickly spoiled because of the hot weather) – manufacturer of cheese. Initially, the Greeks gave the milk curdle, after then it kicked up an olive branch and put under pressure. Next, the resulting product was dried in the sun, and then carefully sprinkled with salt. Therefore we can say that Greece has the oldest history of cheese making, so if you will be in Greece and entering for lunch in a local cafe or restaurant, you must offer several varieties of cheese. So the Greek cheeses: Kasseri – (about 45% fat) is made from goat's cheese and sheep's milk, and in This Kasseri share ewe's milk should not be less than 80%. To prepare the cheese is kept in special salt solutions. Kasseri has the taste of salt and sweet taste of sheep's milk. The consistency of the cheese rather elastic.

Weight of head cheese ranges from 1 to 9 kg. "Tulumotyri" – this cheese is a kind of soft cheese which is made from goat's or sheep's milk, sometimes from a mixture of both. Cheese to taste like cheese Feta. Now the variety of Greek cheese is very rare and expensive. In ancient times, "Tulumotyri" kept in a special water-skins, made from the skin of domestic animals. Kefalotyri – (40% fat) cheese Kefalotyri is a classic hard Greek cheese SMAS is made from goat's and sheep's milk .. As technology matures the cheese in the basements with high humidity for 2-3 months.

Has a rather firm structure. Taste of milk with the aroma of herbs and olive oil. The pulp is covered with a hard crust on the cut seen a lot of eyes. The color of cheese can be white, yellow or pale yellow. This type of cheese is often counterfeited. Weight of cheese head this Kefalotyri varies from 6 to 10 kg. Feta – (Fat content from 40% to 50%). This kind of cheese isvesten in Russia, it offers several restaurants and Chelyabinsk. This cheese Feta is made only from sheep's milk, although there are fakes, as from cow's and goat's milk. For the production of this cheese Feta curd is pressed, after putting in linen bags. After that, a lot is left to dry for a day and later cut it to disc. Finished discs are placed in special brine for a month or more. Before use, the cheese is soaked briefly in water for relief from excess salt. Kasseri – (about 45% fat) produced goat's and sheep's milk, and in this Kasseri share ewe's milk should be at least 80%, Dunn's class will not meet in a cafe in Chelyabinsk. To prepare the cheese is kept in special salt solutions. Kasseri has the taste of salt and sweet taste of sheep's milk. The consistency of the cheese rather elastic. Weight of head cheese ranges from 1 to 9 kg. "Tulumotyri" – this cheese is a kind of soft cheese which is made from goat's or sheep's milk, sometimes from a mixture of both. Cheese to taste like cheese Feta. Now this sort of Greek cheese is very rare and expensive. In ancient times, "Tulumotyri" kept in a special water-skins, made from the skin of domestic animals.

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