salam
SALAMI
It is a meat product made by filling the meat dough prepared by the addition of the necessary auxiliaries and filling the meat dough prepared by adding the necessary auxiliaries to the intestines and frying them in water in accordance with their types.
The preparation of the dough and other technological features do not differ greatly with the preparation of sausage dough. The main differences are:
It is a meat product made by filling the meat dough prepared by the addition of the necessary auxiliaries and filling the meat dough prepared by adding the necessary auxiliaries to the intestines and frying them in water in accordance with their types.
The preparation of the dough and other technological features do not differ greatly with the preparation of sausage dough. The main differences are:
The oil involved in sapping is drawn in the form of larger particles. In addition, all of the dough is not as thin as sausage dough. Spices and other additives used do not show almost any difference in proportion and type.
Some spices can also be used as grain. The meat dough prepared alone is filled into the bowels of sheep, goat and especially beef blind in salami. 40-50 beef blind intestines are used for 100 gr. Since the diameter of the blind intestines is greater than the diameter of the sheep’s small intestine used in sausages, the times of smoke and scalding are 2-3 times longer than those of sausages. The applied temperature and operation are the same as in sausages.
SALAM PRODUCTION
Beef and buffalo-like cattle, small cattle such as sheep and pigs, poultry and poultry, such as chicken and turkey, can be used to mix meat in certain proportions. Shrimp oil, cattle, sheep and pork body fats and shell oils are added into small or coarse chunks, ketched during their production according to salami type.
ADDITIVES
The following substances can be added to the products such as salami and sausage within the framework of Mad Food Additives Regulation Salam.
1) Extracts of ground, broken, ground spices and spices to increase taste, odor and aroma
2) Color and corrective, also as preservative sodium or potassium nitrite, ascorbic acid, sodium or potassium ascorbate
3) Consists of salt, phosphates, monosodium-glutamate
4) Peanuts, olives, peppers etc
5) starch, whey salt, milk powder, milk, soy protein etc.
Salami and Sausage Type
Physical Properties: The cans of salami and sausages should be bright and taut. Tears and cracks should not be present. As they are subjected to cold fumes, it is normal to have folds on their surfaces.
Chemical Properties: Meat products such as salami and sausage should contain at least 16% animal protein, 25% oil and up to 60% water. There should be no foreign substances other than the substances specified in the By-Law on Additives.
Microbiological Properties: In the heat treated products, the number of aerobic and anaerobic bacteria in the sample taken immediately after production should not exceed 50.000 gr. The total number of bacteria in these commercial products is 100.000 g. However, this number reaches up to 500.000 / g in our country conditions.
Mistakes in Meat Products such as Salami and Sausage
Filling and Consistency Errors: The sheath of such products should be in a tension-free tension when pressed with finger. And there should be no liquid in it and there should be no discoloration in the wall of the product.
Adhesion: This is the formation of a product locally or commonly an adhesive layer. If the stickiness is only left in the cover, the derec light stickiness sa is understood to be “advanced stickiness” if it causes loosening and liquefaction in the interior.
The color of the oil parts: It is the condition that the oils used in production take a color other than their specific colors.
Slicing: Slices are cut without sticking to the blade when cut with a knife.
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