Bella Adams
Every year, sausage production volumes are growing dynamically, while the product range is expanding. In this article, we will look at what types of sausages exist.
Depending on the raw materials used and the production technology, the following types of sausages are distinguished:
- Boiled.
- Boiled and smoked.
- Semi-smoked.
- Raw smoked sausages.
- Raw dried sausages.
- Sausages and sausages.
- Pates and sausages.
- Meat delicacies.
- Let’s consider the features of each type.
Boiled sausage
Cooked sausages are products made from minced meat that has been fried and cooked, or exclusively cooked. Cooked sausage can consist of a large amount of soy, and there are technologies where meat is completely replaced by this ingredient. It is not recommended to store this type of sausage for a long time, as it has a high water content.
Cooked sausages are classified into structured and non-structured.
Structured sausages are products with pieces of bacon or meat on the cut.
Unstructured sausages are products with homogeneous minced meat on the cut.
Cooked and smoked sausage
Boiled and smoked sausage differs from other types of sausage in that it contains 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 takes place in a special room at a temperature of 0 + 12 ° C.
- Repeated smoking.
- Drying.
The shelf life of cooked smoked sausage depends on the type of packaging material and the type of casing for each product.
Semi-smoked sausage
Semi-smoked sausage is divided into three grades: first, second, and third. To make it, you must first roast it, then smoke it, and only then cook it. This technology and heat treatment results in the lowest weight loss. Semi-smoked sausage contains 14-17% protein and 25-40% fat.
Raw smoked sausage
This type of sausage has the longest shelf life, so it is made from selected raw materials, carefully observing the technology. To make this type of sausage, meat is selected from the back shoulder of the carcass. It contains a large number of spices.
To ensure that the sausage is of high quality, the manufacturing process should last at least 30 days.
Raw smoked sausage should be stored at a temperature of 0 + 5 ° C and air humidity – of 75-78%. The maximum shelf life is 6 months.
Raw dried sausage
Raw-dried products are made from the best meats as a result of multi-stage drying. Before you start making this sausage, you need to marinate the meat. After that, the meat goes through a cold-smoking process for 3-4 days, and then it is dried.
Sausages and bratwursts
Sausages and bratwursts are products made from ground minced meat. They are usually consumed hot.
The standard production flow chart for sausages and frankfurters is as follows:
- Grinding meat on special equipment.
- Salting and maturation of meat.
- Creating minced meat on cutters as a result of fine grinding of ingredients and spices.
- Additional grinding.
- Stuffing minced meat into casings.
- Heat treatment.
- Cooling of products.
- Shelf life depends on the packaging and the type of casing used.
Pates and sausages
Pates and sausages include products made from offal. They are not subject to long-term storage.
Saltines are prepared using the following technology:
The products (pork head meat) are boiled in water for 5-6 hours. After that, bones and cartilage are removed from the meat and it is ground through a sieve with a mesh diameter of no more than 2 mm. Then the broth is evaporated for another two hours.
Finally, the finished minced meat is put into a special casing, cooked, and cooled. Saltison should not be stored for more than 7 days.
Pates are prepared according to the following scheme:
Offal is soaked, washed, and boiled. Then the boiled raw materials are ground on a cutter, and spices are added. After thorough grinding, the minced meat is knocked out into a casing, heat-treated at 80°C, and cooled. The maximum shelf life of pates is 20 days.
Deli meats
Meat delicacies are products made from whole-muscle raw materials that have been salted and heat-treated. These products are usually made from beef or pork.
