Sausage Doctor's home : the formulation and technology .Cooking sausage doctor's home - an alternative to shopping forgery
Recipes / / August 12, 2017
We live in a time when natural materials is getting smaller.Unfortunately, this also applies to food.
Industrial production is so loved a variety of additives, dyes and substitutes, that absolutely does not hurt to explore ways to prepare some favorite foods at home, for example, doctoral sausage.At first glance, it may seem too complicated.But it will help modern kitchen appliances.It is quite powerful and has a variety of devices, which simplify and accelerate the process.Therefore cooking sausages doctoral home at the time and complexity is no different from working on other homemade dishes.
This product is guaranteed to contain only high-quality meat, not the waste.
In the sausage doctoral home no different flavor enhancers, impurities, dyes.It lives up to its name as well absorbed by the body and provides it with the necessary proteins and energizes.
Sausage Doctor's home - the general principles of preparation
cooking sausages doctoral home begins with a choice of meat.It must be absolutelyfresh or chilled.
Best suited meat calves.Therefore, do not choose too dark pieces.This is certainly an elderly animal meat.But too light shade should be protected from buying because it can be the result of hormonal drugs.
The composition of the doctoral sausage home includes meat pork and beef.
Pork choose Bold.Suitable neck of pork and podcherevok.
fat content of pork should be about 40%.If the meat is bought in the store, the figure written on the label.
Beef selected without fat.It must be the flesh.
Just before cooking the sausage meat to cool.Then it is easier to cut and mince.Meat should not be just a cold and a little frostbitten.Its optimum temperature is from 0 to -2 degrees.
The sausage doctorate homepage add cardamom, nutmeg nut, salt and sugar.Usually it consists of 99% 1% meat and spices.An obligatory component of sausage should be milk (fresh or powdered) and eggs.But since the product home, you can dream up with spices and other ingredients.Important to the present and the quality of meat was more.
Besides food need:
a sharp knife;
tableware large volume, for example five liters;
casing for sausages.
manufacturing process sausage doctor's home consists of several stages.
1. cooking meat. Meat should be two or three times through a meat grinder by reshetochki with minimal openings.
2. Education meat mixture. In minced add all the spices, eggs, milk or ice.All processed blender until a paste-like mass.It was then left in a refrigerator for an hour.
3. Preparation of membranes for sausage. most commonly used two kinds of them:
- PU: Collagen, a protein shell.It is sold in the form of sleeves 15 m long. It is necessary to unwind the required number of (30-35 cm), cut, soak in warm salt water (tablespoon of salt per liter of water).Hold for a few minutes and rinse.Dress up in the nozzle for getting your sausage.
- natural - pork casings.They must be very well washed in brine and dried before packing.
End shell necessarily bind tightly with cotton twine, stepping back from the edge of two centimeters.
Some recipes may be coated:
package for baking;
Pekarskaya paper and food;
foil and plastic bags.
4. Stuffing sausage. Carefully fill sausage casings and secured with string on the other side.The resulting loaf is possible to tie up in two places.
5. Cooking sausage doctoral home. this process occurs in a pan with a diameter should be greater than the length of the sausage.The water is heated to 70-75 degrees.Cook sausage in a hot water can not be, because the meat protein folds at 45-50 degrees, and then there is the pasteurization of the product process.The most important technology - state of the protein.If it overheats, the product will not work.
cooking duration is approximately one hour.
6. Cooling sausage. hot loaf of sausage falls under cold water for a few seconds.Then it is cooled at room temperature and is sent to the refrigerator for at least six hours.
From home doctoral sausage sandwiches can be prepared, its a good idea to fry, add to salads.
1. Sausage Doctor's home Original
food products soft and gentle on the palate.Quality meat provides useful and satiety sandwich with sausage.
• 0,700 kg bold pork.
• 0,250 kg of beef flesh.
• One egg.
• 0,200 liters of cold milk.
• One h. Spoon of sugar.
• 20 grams of cooking salt.
• ½ h. Spoon of ground cardamom.
• Three Art.spoon of beet juice.
cut pieces of meat turn into mincemeat.Put it in a blender.Pour saharok, salt and cardamom.Pour about a glass of cold milk and beat the egg.
Turn the blender and turn the mixture into the emulsion.It took about three or four minutes.
For color add beet juice.
starting emulsion pork casings.This can apply special nozzle in a meat grinder.
prepared semi-finished product along the tie twine and tie on both sides.
cooking in water, heated to 70 degrees, about an hour.
2. Sausage doctorate home for sandwiches
From sausages to cook a delicious and tasty sandwich.It is only necessary to put on fresh bread small piece of it, and top with tomato and cucumber ringlet.
• 700 grams osheyka swine.
• 250 grams of beef.
• One h. Spoon of sugar.
• 20 grams of cooking salt.
• 1/2 h. Spoon walnut nutmeg.
• A pinch of coriander.
• Four ice cubes.
Meat chunks of mince thrice.Season with salt, pour the sugar and the egg trying to drive.Rubbed nutmeg.Add the ice and sprinkle with coriander.Stir until the ice has dissolved.Leave for an hour.
Stuffing transform into a paste-like mass, using a blender.
Spread on parchment and form a sausage.Presses the paper to the minced meat to excess air left.It is possible for this to hit the workpiece on the table sausages.Wrap and fasten the edges of the paper.
preform sausages are wrapped foil food five or six times, so that the water does not penetrate inside.We tie up with string.Hour water boil at 70 degrees.
reserve in a cold place to cool completely sausage.
3. Sausage Doctor's home in Argentine
Recipe present nitrate, retains pink sausages.But thanks to the top grade meat, fragrant spices and seasonings finished product fragrant and delicious.
• 1100 grams of pork bold.
• 400 g beef pulp.
• One h. Spoon of sugar.
• 30 grams of cooking salt.
• 0,5 h. Spoon of cardamom.
• Three garlic cloves.
• 4 grams of Chilean nitrate.
• In two of Art.spoons of milk powder and seasonings for sausage.
• Two hours. The spoon of black pepper.
• Seven ice cubes.
Double grind the meat, cut into small pieces.Bring to a paste in a blender.
prisolit, add sugar, saltpeter, crushed garlic and egg.Sprinkle with seasoning for sausages and black pepper.
Top pour grated nutmeg.
Put on minced meat slices of ice.
Add milk powder.All Stir well until the ice melts and becomes minced into a paste.
The resulting mass is put in the refrigerator for an hour.
Prepare collagen casing for sausages and fill it with meat paste.Tie the twine on both sides.
Cooked sausage blank pierce in several places with a needle to the air bubbles out.
Cook in the usual way in the hot water.
Sausage should cool down, and then - a soak in the refrigerator for eight hours.
4. Sausage doctorate homemade cream
cream give the sausage the air and delicate flavor.Instead of the usual spices, pepper is added to the product, which made him the best of spicy.
• 350 grams of pork bold.
• 150 grams of beef flesh.
• Two eggs.
• 200 ml cream.
• 30 ml juice of beets.
• In two pinches of salt and pepper mixture.
grind in a blender pieces of pork and beef.Adding protein two eggs and continue beating.
Pour the cream and squeezing garlic.Add the juice from the beets.Peppers and season with salt.Beat two minutes.
finished meat paste spread on a foil, folded in half, and zamatyvaem.On the sides twist and cut off the excess.It looks like a big sausage blank candy.
tie up with string in two places, and put the first one in a plastic bag, and then - in the second.We are pressed to release air and send stew.
Cooked sausage cool and send in the refrigerator for six hours.
5. Sausage Doctor's home in Scottish
presence in sausage whiskey did not affect its strength, but only preserved the delicate pink color of the meat.
0,200 kg higher grades of beef.
0,500 kg of lean pork.
0,200 kg of fat pork.
0,150 kg of ice water.
Art.teaspoon of sea salt.
One h. Spoon of sugar.
two pinches of black pepper.
30 grams of whiskey.
Stuffing cooked separately from each type of meat.We place it in a different crockery.
Laying beef in a blender, add half of the water, salt and turn into a suspension.
then put all the pork and fat, and low-fat.Add the sugar, pepper, ice and the rest water.Pour whiskey.Beat until smooth and pasty mass.
Next - all technologies: stuffing sausage casings, tying twine and cook until tender.
cooled and can prepare the sandwiches.
Sausage Doctor's home - Tricks and tips
- Beet juice during cooking dim, nor how much it adds.Therefore, to sausage was pink, the stuffing can pour two tablespoons of vodka or cognac quality.
- casing need to fill is not very tight, so it does not burst during cooking.
- forcemeat temperature in the cooking process should not rise above 12 degrees.pieces of ice or cold milk are added to ensure this temperature.
- The quality depends stuffing taste of the finished product.How is it softer, more uniform and more luxuriant, the tastier, juicier and softer is the sausage.
- order not to overheat the water for cooking sausages, you need to follow when it is heated to the desired 70-75 degrees, with the bottom of the pot bubbles begin to rise early.
- can be done in a different way: boil water and turn off the stove.A minute later download sausage workpiece and wait half a minute.Then, run the oven and set the minimum flame.
- sausage doctor's home should be stored at a temperature of less than eight degrees and no more than two days.
- thicker sausage, the longer it takes to cook.Therefore, the optimal diameter 40-42 cm.
- difference sausage doctorate from the home shopping is that it contains only natural meat and 0% chemical additives.