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Сардельки вареные первого сорта. Приготовлено по книге А Конникова «Колбасы и мясокопчености» ГОСТ 1938 года
Ингредиенты:
Говядина первого сорта - 600 гр.
Свинина полужирная - 400 гр.
Соль нитритная пополам с поваренной - 18 гр.
Сахар - 1 гр.
Перец черный молотый - 0,5 гр.
Кориандр молотый - 0,5 гр.
Вода - 100-150 мл.
First-class boiled sausages. Prepared from the book A Konnikova "Sausages and meat-smoking" GOST 1938
Ingredients:
Beef of the first grade - 600 gr.
Pork bold - 400 gr.
Salt nitrite in half with cooked - 18 gr.
Sugar - 1 gr.
Black pepper powder - 0,5 gr.
Ground coriander - 0,5 gr.
Water - 100-150 ml.
Preparation:
Beef and pork are cleaned from films and tendons, twisted in a meat grinder with a grate of 5-6 mm., Add salt, sugar, spices and mix well and send for a day in the refrigerator. Then grind on a cutter with the addition of ice water to the state of emulsion (you can use a blender). The temperature of the emulsion should not exceed 11-12 degrees.
We put the ready emulsion in a syringe for stuffing sausages and stuff the shell (we used collagen 32 mm), we form sausages about and tie with twine. Formed sausages are hung on shrinkage for 8-12 hours at a temperature of 8-10 degrees.
We proceed to heat treatment.
After shrinkage, sausages are heated at room temperature for 2 hours, then placed in the oven for roasting, fry for 20 minutes, at a temperature of 90 degrees with the convection turned on.
After roasting, turn off the convection, lower the temperature to 80 degrees, put the tank with boiled water on the bottom of the oven, put the culinary probe into one of the sausages and cook it until the temperature reaches 69 degrees inside the sausage. Then, the finished sausages, stir into the icy water and cool.
Негізгі бет Сардельки вареные первого сорта Приготовлено по книге А.Конникова «Колбасы и мясокопчености» ГОСТ 1
Пікірлер: 144