High-tech Production Of Sausages And Deli Meats
The history of sausage production is viewed through the millennia: the first mention found in the ancient chronicles of Babylon, the ancient Russia and Greece. In the Slavic people mention the sausage first appeared in the middle of the tenth century. The term "sausage" is derived the word from the Latin word 'bulb' (round) or a Jewish 'count Basar' (every kind of meat), or the Polish 'kielbasa'. The first workshop where the sausage made sausages, appeared at the end of XVII century in St. Petersburg, then in Moscow, Rostov-on-Don and other cities. In the early XX century, most large enterprises have been the central meat-processing plants. In the modern industrial production of known compositions and technology of several hundred sausages and meat products.
The most common are cooked: sausages, frankfurters and sausages, cooked and smoked, smoked, smoked and cured sausages, jellies and headcheese, blood sausages, meat loaves, liver sausage and pate. In the manufacture of sausages muscle necessarily separated from the bones and chop, while the production of salted products use whole pieces of meat and parts of the carcass. Raw meat production comes from the commodity compartment (slaughter house): fresh, chilled, frostbitten, frozen (different temperatures). The greatest nutritional value has fresh meat, but for use of the benefits of treatment is needed, because in 3-10 hours after slaughter characteristics of raw materials start to deteriorate rapidly. To extend the physical and chemical properties of meat using a mixture of spicy posolochnye. On physico-chemical and technological characteristics of chilled meat close to the pair, and organoleptic often surpasses it.
