Сосиски советские ГОСТ 1938 года по книге А Конникова. Sausages Soviet GOST 1938 . скачать в хорошем качестве

Сосиски советские ГОСТ 1938 года по книге А Конникова. Sausages Soviet GOST 1938 .

Текстовый рецепт тут - https://craftstore.com.ua/рецепты/кол... Оборудование для мясопереработки https://cutt.ly/WwLOpsht Ингредиенты для колбас https://cutt.ly/ywKSpqDg Автоматика для коптильни и термо камеры купить https://cutt.ly/8NLSsKT Купить автоматику для климатической камеры https://cutt.ly/9wLOpYRE Сосиски советские ГОСТ1938года. приготовлено по книге А.Конникова 1938г Ингредиенты: Говядина -400 гр. Свинина жирная – 600 гр. На килограмм сырья : Соль нитритная пополам с поваренной – 20 гр. Сахар – 1 гр. Перец белый – 0,5 гр. Мускатный орех – 0,5 гр. Вода – 100 мл. Sausages Soviet GOST 1938 year. prepared according to A.Konnikov's book 1938g Ingredients: Beef -400 gr. Pork fatty - 600 gr. Salt nitrite in half with the cook - 20 gr. Sugar - 1 gr. White pepper - 0,5 gr. Nutmeg - 0.5 gr. Water - 100 ml. Pork and beef are twisted in a meat grinder with a grate of 8-10 mm., Add salt, sugar, spices and mix well. Cover the film and send it to the refrigerator for 24 hours. Then mince the meat a second time on a meat grinder with a grate of 2-3 mm., Lay out the packages and send it to the freezer for 30-40 minutes, so that the mince is well cooled. Cooled minced meat is put in a cutter or in a blender, we add ice water and beat it to the state of emulsion, make sure that the temperature of minced meat does not rise above 10-12 degrees. If the emulsion has heated to 10-12 degrees, before packing put it in the freezer for 15-20 minutes. We put the emulsion into a sausage syringe (if there is no sausage syringe, you can fill it with a meat grinder with a nozzle for stuffing sausages) and stuff it into a shell (we use collagen 23mm.), Form sausages, bind them and send them to the refrigerator for 10-12 hours. Before cooking, heat for 2-3 hours at room temperature. Put sausages on a grate and put in an oven, heated to 90 degrees, fry for 15 minutes using convection. While the sausages are fried, prepare the saucepan for cooking. At the bottom of the pot we put the plate, fill it with water and put it on the fire, heat the water to 70 degrees. After roasting, transfer the sausages into a saucepan with warm water, put one thermometer in one of the sausages and cook until the temperature reaches 68-70 degrees inside the sausage. In our case, cooked for 17 minutes. Ready sausages are laid out for 15-20 minutes in cold water, then put into the refrigerator for complete cooling.