Boiled sausage quality rating. What sausage experts have recognized as dangerous

15.09.2021

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Roskachestvo control works. This was shown by repeated studies of the "Doctor's" sausage. The latest rating of Roskachestvo for sausages was published on the agency's website on October 23.

"Doctor's" sausage has already fallen into the focus of attention of Roskachestvo. In 2017, 30 brands of sausages were examined, now there are ten more. And the research was carried out at the numerous requests of consumers from all over Russia.

According to 70 indicators of quality and safety, experts from Roskachestvo studied Doktor's sausage: they checked it for antibiotics, extraneous ingredients, E. coli bacteria, studied its appearance and taste. Bottom line: nine brands not only meet all the requirements of the current safety and quality standards, but also the leading Roskachestvo standards.

Lovers of "Doktorskaya" can breathe out: all researched sausage is safe. It contains no heavy metals, radionuclides and genetically modified ingredients (GMOs). According to the results of research by Roskachestvo, the sausage is produced under sterile conditions: no microbiological violations were found.

9 best sausages

All "Doctor's" sausage examined by experts from Roskachestvo was of Russian origin. In 2017, Doktorskaya was checked from Belgorod, Vladimir, Vologda, Leningrad, Moscow, Pskov, Saratov, Tver regions, the Republic of Mordovia, Stavropol Territory, Moscow and St. Petersburg. The sausages tested last year were supplemented by "Doktorskaya" from the Amur, Kemerovo, Sverdlovsk, Tomsk, Chelyabinsk regions, Mari El, Krasnodar and Perm regions.

The sausage of nine brands became the best: “ Pit Product«, « Romkor«, « Myasnov«, « Agrocomplex«, « Balakhonov meat-packing plant«, « Snezhana«, « Family sausages«, « Outskirts"And Tomsk" Tomarovskiy meat-packing plant". The last two brands have already received the Russian Quality Mark.

The best of the best

The highest quality sausage in Russia is produced in Moscow and St. Petersburg, Krasnodar Territory, Chelyabinsk and Saratov Regions, Stavropol Territory and Belgorod Region.

And in the top-4 entered "Doktorskaya" from "Meat-processing plant" Balakhonovsky ", doctoral" Snezhana ", sausage from" Okraina "and" Pit-Product ".

"Doktorskaya" from "Okraina" and the Balakhonovsky combine received the same points - 4.93 each. And five for taste. The difference between them is that a kilogram of the first sausage costs 626 rubles, and the second one costs 310 rubles.

Also fives for taste and 4.8 points in the complex assessment received "Doctor's" sausages from "Snezhana" and "Pit-Product". But there was not much variation in the price. Snezhana costs just over 522 rubles, and Doctor's sausage from Pit-Product costs a little more than 576 rubles.

The choice is yours!

Roskachestvo checked the doctor's sausage. Experts rated the 30 most popular brands on the Russian market. In 14 brands, the doctor's sausage really turned out to be "doctor's" - traces of antibiotics were found in it!

The check was carried out on 70 indicators. The main conclusion of experts who checked the sausages produced in Belgorod, Vladimir, Vologda, Kursk, Leningrad, Moscow, Pskov, Saratov, Tver and Tomsk regions, in Mordovia, Stavropol Territory, Moscow and St. Petersburg, is that they can be eaten. Moreover, almost all the brands studied are safe for health. However, impurities have also been identified.

There is no bird tastier in the world than pork sausage

GOST prescribes the presence of minced pork and beef in the doctor's sausage, and chicken meat should not be in it. This rule was violated by products of the Egorievskaya and Tsaritsyno brands. Mechanically deboned chicken was found in the sausage allegedly produced in accordance with GOST.
In one case, horse DNA was found in a doctor's sausage. The presence of horse meat in the sausage minced meat was distinguished by "Klinskaya" doctor's office. In one case, soy was found in the sausage. At the same time, Novoaleksandrovskiy meat-packing plant did not declare its presence on the label. Gorin Product uses corn in the production of doctoral sausage. However, the discovered traces of corn do not allow us to know whether the corn was added to the product intentionally or accidentally.

Doctor's sausage without toilet paper, cats and dogs

In the doctor's sausage "Starodvorskie sausages" the manufacturer indicates animal protein - these are particles of bones and cartilage, poultry skin and fragments of the heart. Since the sausage is declared not according to GOST, but according to TU, this is not a violation. In the sausage "Atyashevo" experts found parts of the heads, particles of mucous membranes and cartilage. This is also a violation of consumer rights, as the manufacturer did not declare the presence of bones and cartilage on the label.
The main discovery of the study is the collapse of the popular myth that toilet paper is put in a sausage. Fears and fears were not confirmed - there is no paper, water-retaining phosphates, meat of cats and dogs in the doctor's sausage.

History of the doctoral question

"Doctor's" sausage was developed by employees of the Mikoyan plant. It was issued to patients and veterans of the party who suffered in the Civil War. The composition of the sausage until 1974 was unchanged and simple: beef, pork, eggs, salt and milk. The current GOST also allows sodium nitrate and spices. If the sausage is produced according to technical specifications, and not according to GOST, then it may contain other types of meat, as well as antioxidants, flavorings, flavor enhancers.
None of the manufacturers violated all sanitary standards, and also provided the sausages with the correct conditions for storing and transporting products. None of the samples showed an excess of the total number of microorganisms, E. coli, Staphylococcus aureus bacteria, Clostridia, Listeria, Salmonella, heavy metals, radionuclides, genetically modified ingredients and nitrosamines.

To the sausage shop with a doctor's prescription: Doctor's with antibiotics

Antibiotics were found in 14 out of 30 doctor's sausages tested. However, with a prescription from a doctor, not to a pharmacy, but to a store, you should go only for one type of doctor's degree. It is produced by the "Provincial Meat Company". In the doctoral mark of this brand, the amount of the antibiotic of the tetracycline group (oxytetracycline) has exceeded the maximum level allowed by law. In another 13 cases, manufacturers simply did not indicate the correct composition of the sausage, hid ingredients such as soy or carrageenan, violated the GOST declared on the label, which is a violation of consumer rights.
All the participants in the expertise with preservatives, stabilizers and dyes are relatively good. Benzoic and sorbic acids used as artificial preservatives were not detected in any sample. Starch, permitted by GOST, but unacceptable according to the leading Roskachestvo standards, is used by four trade marks out of 30: Vyazanka and Starodvorskie sausages, as well as Vologda Meat Processing Plant and Gorin Product. The last two manufacturers hide this fact from the buyer.
Carrageenan banned by GOST was added by manufacturers of eight brands. They all chose not to put it on the product label. In this violation Blizhnye Gorki, Velkom, Vyazanka, Gorin Product, Dmitrogorsk Product, Mikoyan, Borodin's Meat House and Cherkizovo were noticed.

Greed by Velcom will destroy

The weight of almost all packages was in accordance with the manufacturer's specifications. Only the doctor's sausage from Velcom turned out to be lighter: a half-kilogram loaf was only 416.4 grams in weight. The underweight was 83.6 grams or almost 17%. Agree, this is a bit too much for an honest business.

Highest quality indicator

According to the Roskachestvo standard, doctor's sausage should not contain starch, benzoic and sorbic acids, antibiotics even in the form of traces and dyes E102, E110, E124, E131, E132. Doktorskaya sausage of six brands - Balakhonovskiy meat-packing plant, Myasnov, Okraina, Pit Product, Tomarovskiy meat-packing plant and Family sausages - was recognized as a product of higher quality.
Pit Product and Family Sausages were among the best in the research on the quality of dairy sausages.
A detailed report for each specific product is available on the Roskachestvo portal.

What myths do not go around the "Doctor's" sausage. Roskachestvo undertook to carefully check the 40 most popular brands and make a rating of the highest quality (and vice versa) products.

One of the favorite products of the people is the "Doctor's" sausage. Today, a large number of trade marks are engaged in its release. But not every manufacturer strives to meet the standards of the Russian quality system.

Do all manufacturers boast of flawless adherence to the rules? The best answer to this question is an official study of the product by the Russian quality system. In total, 40 brands of the product sold in the Russian Federation took part in the study. Each of them was checked for the absence of substances prohibited by GOST. Both the appearance and taste of the delicacy were taken into account.

A bit of history

Doctor's sausage first appeared in 1936. It was presented as a dietary product designed to restore the health of citizens affected by the "Civil War and Tsarist despotism." There was an idea to call the sausage "Stalinskaya", but the creators of the product were afraid to implement it.

Evolution of the composition

At first, the Doktorskaya's recipe contained only natural products: premium beef, semi-fat pork, eggs and cow's milk in precisely adjusted proportions. The composition changed for the first time in 1974, when only 2% flour or starch was allowed to be added to the sausage.

Of course, today the recipe has undergone significant changes. But each manufacturer of such a product is obliged to focus on the standards certified by GOST.

We are talking about the indicators of GOST R 52196-2011 “Cooked sausage products. Technical conditions ". If such a sausage product claims the Quality Mark, it must contain neither starch, nor preservatives (we are talking about benzoic and sorbic acids), nor antibiotics, nor dyes (E102, E110, E124, E131, E132).

5 the best and worst sausages according to Roskachestvo

We present to your attention a selection of the 5 best and worst quality brands of products:

Table 1. Top 5 best brands by issue according to the results of research by Roskachestvo

Table 2. Top-5 anti-leaders - trade marks by issue according to the results of research by Roskachestvo

Each of the presented brands of beloved by many products deserves a more detailed description. The ranking is presented in descending order of the score.

The best of the best

1st place: "Balakhonovsky Meat Processing Plant"

Laboratory tests recognized this product not only as meeting all legal requirements, but also declared it ahead of the standards of the Russian quality system.

The 20-centimeter sausages of the Balakhonov Meat Plant are the best Russian representatives of the "Doktorskaya" sausage. Experts make a decision on awarding the product with the Quality Mark.

The product, completely safe for the health of consumers, contains the optimal amount of proteins, fats and moisture. The product is sufficiently cooked, prepared without preservatives and dyes, starch and carrageenan. Weight corresponds to that indicated on the package. Carrageenan is a gelling agent also known as food additive E-407.

2nd place: "Outskirts"

15 cm sausages are recognized as an absolutely safe product. This brand has already been awarded the Russian Quality Mark.

With good cooking, the product contains a sufficient amount of protein and fat mass. There are no preservatives or dyes in Okraina. The same taboo is imposed in production on starch and carrageenan. And the actual weight and the weight indicated on the package really coincide.

3rd place: "Pit product"

It is the same length as the previous leader. High quality is ensured by compliance with all production standards:

absolute safety of the goods;
absence of antibiotics, radionuclides and other dangerous elements hazardous to health;
there are no traces of either pathogenic microorganisms or various bacteria.

However, there are already approved Type E food additives.

4th place: "Snezhana"

The researchers were pleased with the results of the study of sixteen-centimeter loaves of this brand. The product is recognized as absolutely safe: there are no elements in it that negatively affect the health of consumers.

Proteins and fats are present in sufficient quantities. Good cooking was achieved without the use of starch or other gelling agents. Manufacturers have dispensed with preservatives and dyes in the manufacture of the product. Snezhana can also apply for the RF Quality Mark.

Perhaps, the contender owes his place in the top 5 leaders to the dextrose, acidity regulators, and flavor enhancers.

5th place: Myasnov

The product is longer than others in its length - "Myasnovskie doctor's" loaves are 27.5 cm in length. The manufacturer not only worried about the complete safety of the proposal, but also laid in it the optimal ratio of the protein-fat component.

An excellent result was obtained without the addition of preservatives and dyes. It was also decided to abandon the gelling component. All information on the package is correct.

The sausage is well cooked. Sugar, nutmeg and salt are used as flavor enhancers. As an antioxidant - ascorbic acid.

TOP-5 of the worst "Doctor's" sausages: "leaders" from the end

5th place: "Vyazanka"

The Vyazanka product tops the top 5 of the worst brands of the selected sausage. In appearance "Vyazanka" is 16-centimeter straight loaves.

Researchers have highlighted its merits:

no dyes or preservatives;
the weight corresponds to that indicated on the package;
there were no pathogenic microorganisms and E. coli bacteria;
the manufacturer is not trying to save on raw materials (phosphate content is normal).

Disadvantages identified:

there are residues of antibiotics (a representative of the tetracycline group - doxycycline);
the energy value does not correspond to the declared one;
the marking was found to be unreliable.

4th place: Atyashevo

Atyashevo Premium is also presented in 16 cm straight loaves.

Among the pluses:

no dyes or preservatives added;
good cooked sausage;
lack of starch and carrageenan;
the weight is the same as indicated by the manufacturer.

there are residues of antibiotics;
the energy value does not correspond;
the marking is not reliable.

3rd place: Egorievskaya

Egoryevskaya "Doktorskaya" - these are 15-centimeter elongated bars. The composition is not very different from the previous samples. There are acceptable doses of food chemistry.

The advantages and disadvantages of this sausage are absolutely consistent with the previous trademark reviewed. But the remarks about the inaccuracy of the marking are different: during the study, poultry meat was found in the composition.

2nd place: "Velcom"

"Velcom" is much smaller than the previous representatives of "Doktorskaya" - it is only 11.5 cm in length. In addition to meat, it contains solid substitutes and emulsifiers - even egg melange replaces an analogue of natural.

There are only two advantages:

no preservatives or dyes;
good cooking.

But there are much more disadvantages:

inaccurate marking;
antibiotic trail (penicillin is substandard);
the energy value differs from the declared one;
also does not correspond to the net (416.4 g instead of the declared 500 g).

1st place: the leader of anti-trends - "Gubernskaya Meat Company GMK"

The check revealed only shortcomings:

antibiotics in the composition;
the energy value is not equal to the declared one.

16-centimeter trademark sausages are products that Roskachestvo does not recommend for consumption!

And now - debriefing:

There are no elements hazardous to health - heavy metals, nitrites and radionuclides. But the norms for the content of antibiotics - oxytetracycline, sulfamethazine and trimetroprim - are exceeded by one and a half times more than the norm.
The packaging contains less protein than it actually is. At the same time, the fat is much higher than that indicated.

What is the bottom line

Good news: all brands of sausages do not contain heavy metals, radionuclides or GMOs.

All products are cooked. This means that there is no threat of intestinal disorders.

Antibiotics were found in 17 samples. There is an excess in only one sample, but any presence of drugs indicates poor control of animal nutrition at the factories.

This fact is reflected in the plot:

Now about the presence of extraneous genetic materials:

Gorin Product contains corn, Klinsky - horse DNA, Novoaleksandrovsky Meat Processing Plant - soy;
Yola has no beef;
debunked the myths about paper and feline-canine DNA in sausage.

But the main problem lies elsewhere. To date, the legislation does not provide for threshold values for such studies. This means that the manufacturer of the processed product does not qualify as an infringer.

Only after the appropriate amendments are made, it can be stated unequivocally: this one conscientiously feeds the citizens, and the other is misleading. But the latter is already a serious statement of violation of the law.

Caloric value: 472.7 kcal.

Energy value of the product Raw smoked sausage: Proteins: 24.8 g.

Fat: 41.5 g.
Carbohydrates: 0 g.

Smoked sausage Is a delicious meat product. It is classified as elite. The delicacy cannot be confused with any other meat delicacy, which has long become a favorite in many families. Scientists have not been able to reliably establish the time when raw smoked sausage was invented. But the fact that this product originated from jerky has been known for a long time.

Raw smoked sausage has always been considered a sign of prosperity, because the cost of the product is quite high. Previously, the product was bought for the festive table, today the delicacy can be seen in the refrigerator quite often. A delicious product is eaten for breakfast and dinner, as well as taken with them as a snack on the road or to work.

Raw smoked sausage is very nutritious and high-calorie, because for the preparation of this delicacy, animal and poultry meat, classified as the highest grade, is always used.

Today, raw smoked sausages are easy to buy at any store, but they can also be easily prepared at home. A huge assortment of gourmet delicacies allows you to satisfy any gastronomic preference.

Raw sausage classification

Raw smoked sausages can be classified according to many characteristics. The main selection criteria are listed below:

quantitative composition of raw materials;
minced meat composition (prefabricated or monocomponent);
quality of raw materials (first and highest grade);
degree of shrinkage (dry and semi-dry);
shell type.

Based on the quality indicators of the characteristics given above, the finished product is divided into grades, of which there are only two: the first and the highest. All sausages have a well-defined shape. For example, a whip sausage will be made in a small diameter casing, and the length of the loaf will not exceed thirty centimeters. Likewise, Krakow sausage, not rolled up with a horseshoe, will not be a product of proper quality. Uncooked smoked sausage "Special Order" will definitely be made in small bars, and hunting sausages are always no thicker than a finger.

Gourmets divide sausages by producers and countries in which the delicacy was made. The best delicacies are those made in Italy, Germany and France. The most popular varieties of delicacies are:

salty and very fatty pork and beef finocchion sausage;
homemade horseshoe sausages salsiccia and sopressata;
pork sausage mortadella.

Treats can be purchased for home delivery by placing an order in the online store. True, the price of a piece of delicacy can reach the cost of several kilograms of domestic delicacies of the highest quality.

Product composition and calorie content

There are practically no carbohydrates in the composition of the classic raw smoked sausage, and the protein content can reach thirty percent. Any raw smoked sausage has a high fat content.

Minced meat and main ingredients

The list of ingredients for any raw smoked sausage includes:

meat (beef, horse meat or pork);
lard;
salt;
spices.

Some sausages are made from the meat of wild animals: elk, roe deer or deer. Also, some varieties of the product may contain poultry (usually turkey and chicken).

Most often, minced meat for raw smoked sausages is seasoned with black pepper, nutmeg, cardamom, caraway seeds and a mixture of herbs. Sometimes in the composition of premium sausages, for example, the European variety of salami, starch and cereals are indicated by the manufacturer.

The meat in raw smoked sausages must be of the highest quality only. The animal that has become the raw material for raw smoked sausages is usually mature. In young animals, the meat is tender and contains a lot of moisture, therefore, the workpiece will dry out for a long time. The fat is used exclusively from the chest part, because it is more elastic.

Additional components

Some varieties of the product are added according to the recipe:

horse fat;
wine (for example, Madeira);
chicken eggs;
cognac;
granulated sugar.

Without exception, all uncooked smoked sausages contain nitrite salt (saltpeter). This component simultaneously performs two functions: it acts as a preservative and allows the meat to acquire color during fermentation. According to GOST, the use of dyes and protein thickeners is prohibited in raw smoked sausages. Unfortunately, not all manufacturers adhere to this.

All ingredients listed on the label are always listed in descending order. In all raw smoked products, meat and its category are always in the first place..

Shell

There are also three types of product casing:

protein (collagen) in premium sausages;
artificial (fibrous) in more budget treats;
decorative (nuts, spices, various peppers and paprika).

The most expensive sausages are in natural or decorative casing, and the latter is not cut off when serving, since it is completely edible.

All sausages have a certain diameter. This indicator is also regulated by the relevant requirements of the food industry.

Absolutely all meat processing plants operate on the same type of raw materials and spicy mixtures, but the taste of the products is different. This is primarily because different recipes and cooking rules are used. The sausage according to TU (technical conditions) will always differ from the classic one, but, observing all the requirements, you can get a product of excellent quality.

Types and brands

In a modern grocery store or the corresponding department of a supermarket, you can see a huge number of varieties, types and varieties of sausages. The range is so impressive that even experienced housewives find it difficult to make a choice.

In order to understand without slicing what the taste, aroma and hardness of the sausage will be, you should learn to distinguish between uncooked smoked products in appearance and composition.

The main differences between different types of sausages (from different raw materials) are given below:

Horse. This sausage has a dark, often burgundy brown color on the cut. The product is stiff. The sweet loafs have a ribbed surface and are always wrapped in a natural casing. Horse sausage often has a specific meat smell. The loafs of a gourmet meat product have a square shape at the cut. The most famous horse meat sausage is "Mahan".
Pork. The most famous product is a sausage called "Sremsky kulen" or "Baransky kulen". These delicacies are classified as classic European cuisine, and they are prepared in Serbia and Croatia, respectively. Also, raw smoked pork sausage is made in Hungary and Spain. In Russia, pork sausage is produced under the Ostankino sausage brand.
Beef. The product is hard and dry. The cut beef sausage usually ranges in color from dark red to burgundy. In order to prevent the product from becoming rubbery, according to the recipe, almost a quarter of bacon or fat is added to such sausages.
From the meat of other domestic and wild animals. The main raw materials are lean lamb, as well as venison, roe, elk or goat meat. Products of this composition will not please everyone, as they will have a specific flavor. They are usually handmade and are national dishes.

There are several ways to determine the fat content of a sausage. The most nutritious and juicy product will be pork sausage. One hundred grams of such a delicacy can contain about six hundred kilocalories! Often, droplets of fat appear on the surface of the loaves of raw smoked sausage, which makes them look shiny.

Beef and mixed sausage will have a medium fat content. Even foods with a high fat content will be inferior to pork. The most lean sausage is horse meat. On the loaves of this delicacy, you can often see the voids that were formed during the preparation of the delicacy, and a whitish bloom, which is the salt that came out during drying.

The assortment of raw smoked sausages on grocery shelves varies depending on the region. The most famous brands of raw smoked that can be easily bought in stores and markets are:

whip;
sudjuk;
Ukrainian;
granular;
mahan;
Krakow;
tourist sausages;
Jewish delicacy;
Moscow;
chorizo;
lamb;
salami ("Russian", "Pork", "Pork Special" and others);
Braunschweig;
Anniversary;
cervelat.

In the assortment of many meat-packing plants you can find uncooked smoked "Sausages for beer" and "Hunting sausages". Which of all the sausages is the most delicious, you can understand only from your own experience.

Without exception, all products are ready to be eaten as a separate treat or as an ingredient in other dishes.

Cooking technology

The technology for preparing raw smoked sausages is the same and does not depend on the type of meat. Only the duration of the cooking stages can vary.

The whole process can be characterized by the following steps.

Deboning of meat and lard from animal carcasses. For the preparation of premium sausages, the process is carried out exclusively by hand. When preparing sausages of the first grade, mechanically deboned meat is sometimes used.
Housing. This term refers to the cutting of veins and other dense fibers, as well as the fat layer from meat. It is also handcrafted.
Shredding. Meat, fat and bacon are cut into pieces of a given size. In the conditions of industrial preparation of delicacies, the process is completely mechanized. There are special presses for this. The lattices on them have cells of various sizes. When making a delicacy at home, the workpiece is chopped with a knife or using a meat grinder.
Minced meat production. At this stage, spices, garlic, salt and other ingredients are added to the chopped food.
Maturation of the workpiece. In industrial conditions, substances that accelerate the process can be added to the mass. Enzymes are not added to homemade sausages, and ripening goes on as usual. The average preparation time for the sausage filling is three days. All this time, the meat should be in the refrigerator.
Forming. The process involves stuffing the shell with a piece of meat. After filling the intestines, the sausage is again kept in the cold for a certain time, after which it is sent to special chambers for the final stages of cooking.
Smoking. This process is carried out in smoking workshops. The processing time rarely exceeds three days.
Drying. It is the final process in the preparation of raw smoked sausages. The duration of the step depends on the original workpiece and the required dryness of the finished product. During the drying process, the meat, enclosed in a shell, dries out (dehydrates), and the minced meat becomes denser. The time of the final stage of preparation of raw smoked sausages (drying) varies from thirty to one hundred days. All this time, the sausage is in special climatic chambers with a certain humidity and temperature regime.

The finished sausage produced in factories is labeled and sent for sale. Usually the delicacy is edible within six months from the moment of preparation. Sometimes, in order to increase the shelf life of the product and preserve the recipe properties, loaves of dainties are vacuum-packed.

Many people cook sausage at home. In the vastness of the World Wide Web, there are a huge number of step-by-step master classes with and without photos, where cooks show and talk about how to cook a delicious product with your own hands. After studying any of the recipes, you immediately want to try to cook a treat. But do not rush, because it is important to remember that non-compliance with the rules and technology can lead to food poisoning.

Therefore, before starting the process, you should definitely take care of the sterility of the room and purchase fresh meat products. Also, for the preparation of raw smoked sausage at home, you need to have in your arsenal tools for grinding meat and filling the intestines, as well as starter cultures (enzymes) to speed up the process of maturation of minced meat. You can learn about all the intricacies of cooking homemade raw smoked sausages from the video tutorial attached to this section of the article.

How to choose and save?

It is not difficult to choose a quality raw smoked sausage. To do this, you need to know several important criteria for compliance. The main indicators that even the most inexperienced housewife can easily determine are listed below:

The shell is wrinkled, without breaks and uneven thinning on it.
When you press the loaf with your finger, you do not feel softness, but at the same time the loaf itself bends easily.
The cuts are even, with a uniform pattern. Each type of sausage has its own pattern, which depends on the size of the pieces of bacon and its quantity.
The outer layer of the product must be free of visible traces of salt and must also be dry to the touch. If you run your hand over the surface of a high-quality dry beef sausage, then a light, non-oily coating should remain on it. Pork sausage should not have water droplets on the surface, because in this case there is a risk that the sausage was stored in the freezer.
Fresh sausage has a pleasant aroma with a slight trace of natural smoking.

Even if the tactile and visual requirements are met, the buyer should pay attention to the product's shelf life, composition and manufacturer. An indicator of quality can be considered the price of the product and the popularity of the brand. Most manufacturers value their name and the trust of customers, therefore they adhere to the requirements specified in the GOST. The cost of a kilogram of quality sausage is about twice the cost of a kilogram of raw meat, which is listed first in the list of products. If the delicacy is cheaper, then one should doubt its naturalness and quality.

Recently, the food industry has received the opportunity to use products of various quality and origin in its production. In the sausage of the highest and first grade, an important condition is the absence of genetically modified organisms (GMOs). This must be indicated on the packaging or label of each loaf or vacuum cutting bag.

After buying, you should pay attention to the taste of the product and its ability to keep its shape. An excellent quality sausage will taste aromatic and slightly salty. Also, the product will be easily cut into elastic slices. A thin slice of delicacy can be easily rolled up into a tube. Fresh sausages, especially those made from fatty meats, can be difficult to peel off. This is a normal indicator. But if the shell remains on the horse sausage, then one should doubt the honesty of the manufacturer. In such a case, it is possible that protein ingredients were added to build density.

It is advisable to store the purchased sausage in a dry and cool place with good ventilation before cutting. Housewives with experience recommend smearing sausage sticks with vegetable oil.

The product easily absorbs foreign odors and loses its own aroma. Sliced and cut loaves must be placed in the refrigerator. It is recommended to wrap the treat with parchment paper or cling film. This will keep the cut and the entire stick from drying out. Do not store raw smoked sausage in the freezer as it will quickly lose its best taste and become damp.

Cooking use

Raw smoked sausage can be found quite widely used in cooking, although most admirers of the taste of this product prefer to eat the delicacy as an independent dish. Sandwiches, sandwiches and canapes are amazingly tasty with a gourmet preparation.

Dry sausage goes well with butter. When preparing festive dishes, salads and snacks, the treat is often combined with:

boiled chicken and quail eggs;
pickled olives and olives;
hard cheese;
pickled and fried mushrooms;
fresh tomatoes;
rye and wheat croutons;
canned corn;
boiled beans;
fresh herbs of dill, parsley and basil.

Smoked sausage dishes are seasoned with sauces, salad dressings and mayonnaise. The product is used for cooking fries in light transparent soups, as well as hodgepodge with fresh or sauerkraut. Pizza is delicious and nutritious with smoked sausage.

Benefit and harm

Despite the fact that raw smoked sausage is a source of minerals and vitamins that have passed to it from meat, the product cannot be considered useful. Like all other delicacies containing animal fat, the treat should be consumed in limited quantities.

Do not abuse this product for people suffering from:

atherosclerosis;
obesity;
type 2 diabetes mellitus;
diseases of the urinary system;
diseases of the gallbladder.

It is worth refusing to use the product for those who are prone to allergic reactions or cannot tolerate animal protein. Due to the fact that many preservatives and spices are added to raw smoked sausages, you need to be careful when eating this delicacy for young children, pregnant women and nursing mothers.

In general, there is no absolute ban on the use of raw smoked sausages. Therefore, in no case should you limit yourself in your desire to eat a slice of fragrant and tender sausage, especially since you want even more forbidden dishes. Reasonable use of uncooked smoked meat product, like any other relatively harmful delicacy, will be beneficial and will certainly cheer you up.

Features of this sausage

Few people dislike such a meat product as raw smoked sausage. Its excellent taste cannot be confused with any other food product. What is the difference between raw smoked sausages and other meat products? The main difference between this product lies in the special smoking technology. Raw smoked sausage is not subject to high-temperature processing. It is smoked with so-called "cold" smoke at a temperature of 20-25 ° C for a long time. In the process of such processing, meat is dehydrated and fermented. As a rule, the "maturation" of this type of product lasts about 30-40 days.

Harm and benefits of the product

Raw smoked sausage, the harm of which was previously associated with the presence of a large amount of spices and salt, now may contain other substances that can have a bad effect on human health. So, some manufacturers add glucono-delta-lactone (E575), an acid that affects the change in the pH of the product, to shorten the ripening process of the product (up to 20-25 days). These products are not recommended for people with inflammation of the stomach and duodenum, pancreatitis, nephritis and cholecystitis. As starter cultures, yeast microorganisms are used that feed on the sugar that is part of this sausage. Due to the products of their vital activity, the fermentation process is carried out. Raw smoked sausage contains 15 - 30% protein and 27 - 56% fat. The calorie content of 100 g of the product, depending on the variety, ranges from 340 to 580 kcal.

Product manufacturing technology

Raw smoked sausage has always had a higher cost than other types of meat products. This is due to the fact that the best varieties of meat and bacon are used for its production, as well as with a complex production technology. If there is a cheap raw smoked sausage on the counter, this indicates a poor-quality product. Since most of the moisture is removed during the manufacture of this type of sausage, it is believed that for the production of 60 kg of such a product, it is necessary to use about 100 kg of raw materials. The following requirements are imposed on him: meat of animals (pork, beef) up to 5 years old; the backbone of pigs must have a high melting point; spices must be dehydrated and sterilized; evaporated salt of special purification and the highest grade; the albuminous membrane must not be contaminated with microorganisms and must pass air well. In the process of making raw smoked sausages, special equipment is used: a cutter (chopper of minced meat and bacon); filler for heavy minced meat; climatic chamber responsible for minced meat dehydration. After careful selection of raw materials, deboning, trimming, sorting of meat and preparation of bacon and spices are performed. Then the loaves are formed, after which the raw smoked sausage is subjected to the process of sedimentation (compaction of minced meat), dehydration and ripening. Ground pepper (black, white), nutmeg, fresh garlic, ground cumin and some other spices are used as spices. According to the recipe, high-quality cognac and granulated sugar are added to some varieties of sausages.

The most popular varieties of raw smoked sausages

Such varieties of this meat product as Moskovskaya, Zernistaya, Nevskaya, Maikopskaya, Pork, Sovetskaya, Braunschweigskaya, Servelat, and Stolichnaya are especially popular among consumers. "Tourist sausages" and "Sudzhuk" are in great demand. These varieties of sausages are produced according to GOST 16131-86, but many enterprises also produce other varieties according to their own specifications.

Raw smoked sausages production technology

The quality of the raw materials. For the preparation of smoked sausages, beef and pork meat is used in a cooled, chilled or frozen form. Beef meat should be free of fat deposits, from adult bulls and bulls, pork - from animals aged 1-2 years. Pork from non-castrated males is not allowed into production. Pork belly should be of a dense consistency with a meat content of no more than 25%; it is used freshly salted. The bacon should be fresh or lightly salted, with no signs of rancidity or yellowing. Using frozen pork that has been refrigerated for more than three months is not recommended.

Processing of raw materials. Beef meat is freed from veins, tendons, films and fat, cut into pieces weighing no more than 400 g by hand or on a special machine (Fig. 13) and salted. For salting for 100 kg of meat, 4 kg of salt and 100 g of saltpeter are used. Salted meat is kept in a refrigerator or on a glacier for 5-7 days at a temperature of 3-4 °. The pork is freed from cartilage and salted in pieces. For salting, 3 kg of salt is used per 100 kg of pork. and 30 g of saltpeter. For better dehydration of meat, the salting can be made on inclined shelves in special baskets or boxes that allow the brine to flow out. To accelerate ripening, it is recommended to grind the meat through a 16-25 mm grate; in this case, the salting period is reduced to 3-5 days.

Shredding. Salted and seasoned beef meat is minced in a meat grinder with a 2 mm grid. Lean pork is chopped on a grinder through a 2 mm wire rack. Semi-fat and fatty pork for cervelat, Salami-Delicatessen and Ukrainian sausages is crushed on a rocking chair, fast cutter or top into pieces of 5-6 mm.

Mixing. After chopping, beef and pork meat, brisket and bacon are mixed with spices in a mixing machine. First of all, the beef is mixed for 3-5 minutes, and then the brisket and pork are sequentially added. At the end of mixing, the minced meat is placed in basins or baths and in a layer not higher than 25 cm is sent to a refrigerator or glacier for aging for 24 hours. at 3-4 °. Mixing is carried out in special mixers. In fig. 14 shows the newest mixer operating under vacuum, which greatly improves mixing and salting of the minced meat.

Casing stuffing. After the minced meat has matured, it is stuffed with special stuffing machines (syringes). The stuffing should be tight. The air trapped in the loaf along with the minced meat is removed by puncturing the casing. The casings must be dehydrated before injection, for which they must be hung in a refrigerated room for 12-24 hours. The minced meat should be stuffed slowly, with a strong compaction, which prevents the formation of voids and leaks. Stuffing stuffing is one of the most important operations. The quality of the finished hard smoked sausage largely depends on it. Therefore, this operation should be done very carefully and carefully.

Knitting produced according to recipes. It must be especially dense in order to further compact the minced meat in the casing.

Draft. The tied loaves are hung on frames or hangers and exposed to sediment for 5-7 days at a temperature of 2-4 ° and relative humidity, 85-90% air. Tourist sausages and sujuk are pressed, as shown in fig. 15, 3-4 days.

Smoking. After settling, the loaves are smoked with smoke from the combustion of sawdust for 5-7 days at 18-22 °. Smoking hard smoked sausages should be carried out in the absence of drafts, for which the blowers and gates of the smoke boxes should be covered. There should be no flame in the smokehouses so that the ends do not burn and the sausage does not deteriorate. During smoking, the sausage must be constantly monitored.

Drying. After smoking, the sausage is dried in dryers at a temperature of 12 ° and a relative humidity of 75% for 25 to 35 days, depending on the diameter of the casing. Drafts are not allowed during drying. For even drying, you should select loaves of the same diameter and place them on the racks. Dryer equipment must operate continuously to ensure constant temperature and humidity conditions. The readiness of a product is determined by its moisture content and consistency.

Quality control of finished products. The finished sausage is carefully checked by organoleptic analysis for freshness, as well as to identify and remove defective loaves. If necessary, a chemical and bacteriological analysis is performed.

Storage. Dried sausage is stored in tightly knit dry wood boxes or boxes in a dry and cool place at a temperature not exceeding 12 ° or in a refrigerator at a temperature not exceeding minus 8 °. For better preservation of the sausage, it is recommended to sprinkle it with dry sawdust. Shelf life - up to 12 months. Smoked sausage should not be stored in glaciers and in damp rooms, as well as in rooms with great access to light, since the fat quickly goes rancid under the influence of light. Sausage is best stored in a dark, dry and cool place.

Special conditions. White deposits of salt and dry mold on the surface of the sausage are not a defect. The addition of saltpeter and sugar is allowed when mixing the minced meat in a kneader, but not when pre-salting trimmed meat. The use of nitrite is allowed in half of the entire dose in terms of nitrate.