Classification of sausages

Each year, sausage production volumes are dynamically growing, and the range of products is also expanding. Therefore, novice producers to conquer their niche in the market have to investigate in detail the quality requirements and such provisions assortment, classification and expertise. In this material, we will consider which types of sausages exist?

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

cooked sausages;

cooked and smoked;

semi-smoked sausages;

raw smoked sausage;

dried;

sausages and wieners;

pâtés and herbs;

meat delicacies.

Let’s consider the features of each species.

1. Boiled sausage

Boiled sausages – products made from minced meat that has been roasted and cooked, or exclusively cooked. Boiled sausage can consist of large quantities of soybeans, and there are technologies where meat is completely replaced by this component. It is not recommended to keep this type of sausage for a long time as it has a high water content. Boiled sausages are classified into structural and non-structural sausages.

Structural sausages – products with pieces of spikes or meat on a slice (Stolichnaya, Veal, Mortadella).

Structuralless sausages – products with homogeneous minced meat on a slice (Doctor, Dairy, Ostankinskaya).

2. Boiled-smoked sausage

Boiled-smoked sausage differs from other types in that it contains a large number of spices 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 is carried out in a special room at a temperature of 0- + 12 ° C;

repeated smoking;

drying.

Shelf life of cooked-smoked sausage depends on the type of packing material and the type of shell of each name.

3. Half smoked sausage

Half-smoked sausage is divided into three types: first, second and third. To cook it, you must first fry it, then smoke it and only at the end of cooking it. With this technology and heat treatment, there is the smallest weight loss. Half smoked sausage includes protein in the percentage ratio of 14-17% and fat – 25-40%.

4. Raw smoked sausage
   

This type of sausage has the longest shelf life, so it is made from selected raw materials, carefully following the technology. To prepare this type of sausage, the meat is selected from the back vane of the carcass. The composition includes a large number of spices. In order for the sausage to be of high quality, the process of making it should last at least 30 days.

The technological process of making raw smoked sausage includes stages:

Preparation of meat spikes, raw materials;

freezing of the stud or the meat;

meat dehydration;

preparation of minced meat;

syringeing;

ripening in special climatic units;

packing.

Raw smoked sausage should be stored at a temperature of 0-+5 ° C and humidity – 75-78%. Maximum shelf life – 6 months.

5. Sync by honeybunny

Cheese products are prepared from the best types of meat as a result of multi-stage drying. Before you start cooking this sausage, you must marinade the meat. After that, the meat is cold smoked for 3-4 days, then it dries.

6. Sausages and sausages

Sausages and sausages are products made from ground minced meat. They are usually consumed hot.

The standard technological scheme of sausages and sausages production is as follows:

grinding of meat on special equipment;

salting and ripening of meat;

creation of minced meat on cutters as a result of fine grinding of ingredients and spices;

additional grinding on emulsifiers;

filling of minced meat in shells;

heat treatment;

Storage times depend on the packaging and type of casings used.

7. Pâtés and herbs

Pâtés and herbs are products that are made of by-products. They are not subject to long-term storage.

Herbs are prepared using this technology:

Products (pig’s head meat) are cooked in water for 5-6 hours. After that bones and cartilage are removed from the meat and it is cut through a grate with a diameter of holes not exceeding 2 mm. The broth is then steamed for another two hours. At the end, the finished minced meat is beaten into a special shell, boiled and cooled. Seltz cannot be stored for more than 7 days.

Pastes are cooked according to this scheme:

Sub-products are soaked, washed and cooked. Then boiled raw materials are crushed on the cutter, spices are added. After careful grinding, minced meat is beaten into a shell, subjected to heat treatment at 80 ° C and cooled. Maximum shelf life of pâtés is 20 days.

8. Meat delicacies

Meat delicacies – products that are made from whole-mouse raw materials, passed salt and heat treatment. Usually these products are prepared from beef or pork.

Types of sausage products:

types of meat: from pigs, rabbits, horses, sheep and special mixtures;

minced meat: sausages with a homogeneous structure and pieces of cloth of the spit and tongue;

by processing: smoked, fried, boiled, semi-smoked, etc.

by the composition of raw materials: by-products and blood;

by quality of raw materials: first grade, second grade, third grade, and without grade;

by destination: products for wide use, baby food and dietetic food;

by type of casing: with artificial and natural casing, some products are produced without casing at all.

In conclusion, it should be noted that almost all types of sausage products undergo the following stages: cutting half-carcasses, deboning and veining, sorting, primary grinding of meat, ambassador, regrinding, syringing and heat treatment.