Lub caij ntuj sov hnyuv ntxwm tom tsev: ua noj ua haus nta qhov zoo tshaj plaws cov zaub mov txawv thiab kev txheeb xyuas

Lub ntsiab kom zoo dua yog qhob sausages nyob rau hauv tej yam ntuj tso pes tsawg leeg. Nyob rau hauv lwm yam lus, koj paub ntau npaum li cas nqaij nyob rau hauv cov khoom no, thiab yuav ua li cas roj ntau, yog dab tsi rau txuj lom tau siv, cov tej yam kev mob nyob rau hauv uas lub Copts thiab lwm yam hnyuv ntxwm nyunsy, uas yog nyob rau hauv lub khw koj yuav tsis qhia rau leej twg. Paub meej yuav ua li cas los npaj nyoos hnyuv ntxwm nyob rau hauv tsev, qhia rau koj nyob rau hauv no tsab xov xwm. Nrog peb ncauj lus kom ntxaws qhia ua nws yuav ua tau leej twg.

Yuav ua li cas los npaj txuj lom rau cov nqaij nyoos hnyuv ntxwm

Rau qhov kev npaj ntawm qhuav hnyuv ntxwm yuav siv tau tej yam ntawm cov nqaij: nqaij npuas, nqaij nyuj, yaj, los yog ib tug sib tov thereof nyob rau hauv ib tug tej yam feem pua raws li hauv daim ntawv qhia. Rau qhov kev npaj ntawm tsuav nqaij yog sib cais los ntawm lub pob txha mos, roj thiab txog leeg thiab txiav mus rau hauv daim me me. Yog hais tias siv, xws li nqaij npuas thiab nqaij nyuj, ces lawv crushed nyias. Koj tsis tas yuav noj ntau dhau fatty nqaij, raws li nyob rau hauv kev haus luam yeeb muaj roj heev yaj thiab voids. Tus heev tib yam hnyuv ntxwm li ua heev greasy. Rau juiciness thiab tsw lub txuj lom ntxiv lard.

Kev npaj ntawm smoked hnyuv ntxwm nyob rau hauv tsev yuav tsum tau ceev faj salting nqaij. Peb pom zoo kom siv ib tug nitrite ntsev, uas muaj cov antioxidant nyhuv on nqaijrog thiab tsub kom lub txee lub neej ntawm cov khoom tiav. Nitrite ntsev pub rau tag nrho kev puas tsuaj ntawm cov kab mob botulism. Yog tsis muaj no muaj tau zoo khoom yuav nyuaj heev nyob rau hauv tsev.

Lub casing rau nyoos hnyuv ntxwm

Thaum npaj qhob sausages siv 2 hom zoo li: ntuj thiab dag. Lawv Attendance zoo taus nyob rau hauv tus txheej txheem ntawm kev haus luam yeeb thiab tsis txhob tawg, tab sis muaj qhov sib txawv.

Ntuj casings - ib tug nqaij npuas, nqaij nyuj, los yog yaj hnyuv los yog casings. lawv muag twb peeled, nyob rau hauv ib tug tshwj xeeb ntsev brine los yog lub tshuab nqus tsev-packed. Ua ntej siv lawv sufficiently tsau rau 7-10 feeb nyob rau hauv dej txias uas tsis muaj ntsev, ces nws yog ua tau rau pib fatten txuj lom.

Nws yog heev yooj yim nyob rau hauv qhov kev npaj ntawm sausages siv ib tug collagen daim nyias nyias. Nws tsis yuav tsum tau soaking nyob rau hauv dej ua ntej siv, thiab muaj kev tshwj xeeb cia tej yam kev mob. Tsis zoo li tej yam ntuj tso casings muab cia rau hauv ib lub tub yees, collagen yuav nyob twj ywm nyob rau hauv lub chav ua noj lub tub rau khoom rau ob lub xyoos.

Zoo tagnrho rau cov ua noj ua haus nyoos sausages hluavtaws polymer plhaub "Aytsel". Nws yog yus muaj los ntawm zoo heev permeability haus luam yeeb, muaj kuj mus microbiological pwm yooj yim peeled thiab tsis peeled tawm thaum lub sij hawm cia.

Ua nyoos sausages nyob rau hauv tsev

Lub tsev qhuav hnyuv ntxwm npaj cov txheej txheem yuav siv sij hawm qhov chaw nyob rau hauv cov nram no ib theem zuj zus:

1. Nqaij npuas thiab nqaij nyuj (700 g) tau backfilled nrog ntsev (50 g) thiab xa mus rau ib tug Tub yees txee pov tseg tam sim ntawd hauv qab no los yog saum toj no rau hauv lub freezer, qhov twg qhov kub thiab txias yog hom twg los ntawm 0 mus +3 ° C. Nqaij nyob rau hauv ntsev yuav tsum nyob twj ywm rau 5-7 hnub.
2. Tswj tau qhov nqaij nrog ntsev thiab mince nrog ib tug qhov ntawm 4 mm.
3. Rog (600 g) twb txiav mus rau hauv cubes ntawm 3.5 mm.
4. Nyob rau hauv lub nyuj ntxiv dub kua txob thiab qej (2 cloves). Nws yog ntxiv pom zoo mus ntxiv 6 g ntawm sodium nitrite nyob rau hauv ib tug tov rau khaws cia cov xim thiab cov kev puas tsuaj ntawm cov kab mob botulism.
5. Tom qab tamping lub hnab ntawv txuj lom nyob rau hauv cov hnyuv ntxwm lub ncuav tau punctured nyob rau hauv ob peb qhov chaw rab koob thiab tshem tawm nyob rau hauv ib tug txias chav tsev (0-3 ° C) rau 7 hnub rau nag lossis daus.
6. Smoked hnyuv ntxwm undergoes txias qauv (ntawm ib tug kub tsis siab tshaj 20 ° C) rau ob hnub.
7. Qhuav hnyuv ntxwm nyob rau hauv tsev rau ib lub hlis raug shrinkage nyob rau hauv ib tug zoo-ventilated thiab cov huab cua kub yog tsis saum toj no 10 ° C. Nyob rau hauv tej yam, hauv lub tiav lawm hnyuv ntxwm yuav khaws cia rau 4 lub hlis.

Daim ntawv qhia Brunswick smoked hnyuv ntxwm

Nyob rau hauv ib tug zoo li yam smoked sau nqaij ncuav npaj thiab nto moo Brunswick hnyuv ntxwm. Nqaij tom qab prosola crushed nyob rau hauv ib tug nqaij li tam sim ntawd nrog nqaij sawb. Cov no ib tug qab thiab niaj hnub ntxhib los mos lub caij ntuj sov hnyuv ntxwm nyob rau hauv tsev.

Daim ntawv qhia rau kev npaj tej khoom yuav siv cov xws khoom xyaw: 900 g nyuj, 500 grams ntawm ntshiv nqaij npuas, 600 g ntawm lard, 70 g ntawm ntsev, 4 g suab thaj, 2 g ntawm ib tug dub los yog dawb kua txob, cardamom de. Cov nyiaj no los ntawm cov khoom tau 2 kg ntawm tsuav nqaij zoo. Shrinkage ntawm cov khoom tiav yog tsis tsawg tshaj li 30% ntawm cov thawj ceeb thawj.

Smoked hnyuv ntxwm "Moscow" nyob rau hauv lub tsev

Lub npe nrov hnyuv ntxwm "Moskovskaya" ua los ntawm hauv av nyuj, tab sis, nrog rau qhov sib ntxiv ntawm loj daim nqaij sawb. Yuav ua li cas yuav ua rau qhuav hnyuv ntxwm nyob rau hauv tsev, tau piav nyob rau hauv kom meej saum toj no, tab sis cov khoom xyaw rau qhov no peb yuav tsum tau li nram qab no: 1.5 kg ntawm nyuj, 500 g ntawm lard, 70 g ntawm ntsev, piam thaj (1 tsp.), 3 g av dub los yog dawb kua txob nutmeg.

Los ntawm hais tias qhov ntau ntawm cov khoom xyaw yuav 2kg thiab fragrant ntuj hauv av nyuj.

Nqaij nyuj lub caij ntuj sov hnyuv ntxwm nyob rau hauv tsev

Mus saj qhob salami tau tsis muaj zuj zus tshaj lub khw, tab sis ib feem ntawm nws tej, tsis muaj sodium glutamate thiab lwm yam additives. Koj muaj tag nrho tswj tag nrho cov ua noj ua haus cov txheej txheem, los ntawm cov purchase ntawm raw cov ntaub ntawv thiab xaus nrog kom qhuav tom qab haus luam yeeb.

Nqaij nyuj lub caij ntuj sov hnyuv ntxwm nyob rau hauv tsev yuav ua li cas rau qhov no daim ntawv qhia:

1. 1.5 kg ntawm nyuj brisket thiab hams yog txiav nrog ib tug riam mus rau hauv me me ntsuas.
2. Lub tsuav nqaij yog ntxiv mus rau 75 g ntawm nitrite ntsev, txuj lom, thiab 20 g ntawm 1.5 g ntawm oob khab lis kev cai. Teev nqi ntawm cov khoom xyaw yog raws li nyob rau hauv 3 kg ntawm nqaij. Oob khab lis kev cai nyob rau hauv tsuav ntxiv zoo zoo, vim hais tias lawv tiv thaiv deterioration ntawm raw cov ntaub ntawv, inhibiting pathogenic thiab putrefactive cov kab mob, thiab leeb zus tau tej cov lactic acid.
3. Tsuav kom huv si tov thiab compacted mus rau hauv ib tug heev ceev sheath ntawm hnyuv ntxwm koob txhaj los yog nqaij li nrog ib tug tshwj xeeb nozzle.
4. Yuav pib kab lis kev cai pib ua hauj lwm, cov hnyuv ntxwm lub ncuav yuav muab tso nyob rau hauv ib lub hnab yas thiab tso cai rau sawv ntsug rau 48 xuab moos nyob rau hauv chav tsev kub thiab ces rau lwm hmo ntuj nyob rau hauv lub tub yees.
5. Tom ntej no ua txias haus luam yeeb: 2 × 4 teev, 3 lub sij hawm 2 teev rau 14 hnub nyob rau lub sij hawm sib npaug zos Team sib.

Yog hais tias thaum lub sij hawm lub sij hawm no lub hnyuv ntxwm yog tseem ntub dej, nws yog pom zoo kom muab ncua tseg cov ncuav smoked nyob rau hauv ventilated chav tsev rau lwm 14-30 hnub.

Jerked hnyuv ntxwm nyob rau hauv tsev

Tus txheej txheem ntawm kev npaj jerked hnyuv ntxwm txawv los ntawm haus luam yeeb me ntsis. Yog hais tias tus txheej txheem ntawm kev haus luam yeeb khoom yog omitted.

сырокопченая колбаса в домашних условиях готовятся практически аналогично: Rau tus so, jerked thiab smoked hnyuv ntxwm nyob rau hauv tsev yog npaj nyob rau hauv ntau tus tib yam:

1. Fermentation thiab salting nqaij tshwm sim nyob rau hauv lub tub yees nyob rau ntawm lub +3 ° C. 1 kg ntawm nqaij noj 20 g ntawm ntsev, dua li nitrite.
2. Tom qab 5 hnub, lub nqaij yog av nyob rau hauv ib tug nqaij li los yog ib tug riam, rau txuj lom ntxiv roj, txiav mus rau hauv cubes, ib me nyuam diav ntawm qab zib (3 kg nqaij npuas), kua txob thiab diav brandy. Npaj nqaij cov khoom ua si pre-soaked nyob rau hauv dej plhaub.
3. Sausages npaj thaum lub sij hawm lub lim tiam yuav tsum pw nyob rau hauv lub ceeb thawj ntawm lub tub yees (+3 ° C), uas muab qhov tsim nyog shrinkage. Tom qab hais tias, cov khoom no yog tshem tawm nyob rau hauv ib tug ventilated chav tsev nyob rau ib tug kub ntawm +10 ° C rau ib lub hli.

Raws li kev txheeb xyuas, cov zaub mov txawv jerked thiab smoked sausages nyob rau hauv tsev yog tej yam yooj yim thiab pub rau noj tiag tiag six thiab noj qab nyob zoo cov khoom nrog ib tug natural pes tsawg leeg.