Болонская колбаса высшего сорта ГОСТ 3324 46 Bologna sausage of the highest grade

Описание: Болонская
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Описание:
Bologna sausage of the highest grade
Болонская колбаса высшего сорта ГОСТ 3324-46 технологические инструкции
Ингредиенты:
150 гр Мясо говяжье высшего сорта
450 гр Свинина нежирная
200 гр Свинина полужирная
200 гр Шпиг
20 гр Соль нитритная пополам с поваренной

1 гр Сахар
0,5 г Перец белый
0,3 г Мускатный орех
150 мл Вода
Вologna
Description:
Bologna sausage of the highest grade GOST 3324-46 technological instructions
Ingredients:
150 gr Meat beef of the highest grade
450 g Pork low fat
200 g Pork bold
200 g Bacon
20 gr Nitrite salt in half with cookery

1 gr Sugar
0.5 g White pepper
0.3 g Nutmeg
150 ml Water
Meat grind into small pieces, mix salt with sugar and salting. Each type of salt meat is separately, in proportion to the weight. Time of salting of meat raw materials 24-48 hours in the refrigerator
Salted beef meat is grinded on a meat grinder with a grate of 2-3 mm.
The salted, low-fat pork is chopped in a meat grinder with a grate of 2-3 mm.
The divided bold pork is chopped in a meat grinder with a grate of 6-8 mm.
The frozen spur is diced 6-8 mm.
Shredded meat and fat is laid out in packages and placed in the freezer for 30-40 minutes.

We chop the beef with a cutter or a kitchen blender with the addition of 50 ml. ice water, add low-fat pork, spices and 100 ml. ice water, grind to the state of emulsion, the temperature of minced meat should not exceed +12 ° C. In the resulting emulsion, add bold pork. Stirring. Add the shpig and mix well until a homogeneous viscous mass is obtained.

We fill the shell tightly with sausage stuffing, the shell diameter is 65-120 mm. Classic Bolognese sausages are stuffed into beef bubbles.
Form the loaf. We put the loaves in the refrigerator for shrinkage for 12-24 hours at a temperature of +4 ° C.
After shrinkage, we remove the sausage from the refrigerator and leave it at room temperature for 2-3 hours. Then, turn on the oven for 50-55 degrees, hold for 30-40 minutes.
Heat the oven to 90 -95 degrees, and hold another 30-40 minutes.
Create a steam temperature of 75-85 degrees. Cook to a temperature inside the loaf 69-70 degrees. Cool under a cold shower. Put it in the refrigerator for a few hours.