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[转载]Salami Polish-波兰萨拉米

(2018-10-29 09:50:04)
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[转载]Salami <wbr>Polish-波兰萨拉米

香肠介绍

  
  Most countries make their own version of salamis and so does Poland. The following is the popular recipe.

  很多国家都有自己风格的萨拉米,当然波兰也是。以下的配方是很流行的。

每千克肉的组成


肉类 公制 美制
瘦猪肉 400克 0.88镑
瘦牛肉 300克 0.66镑
背部脂肪 300克 0.66镑

每千克肉的配料

 

28克 5茶匙
乳化剂 2.5克 ½茶匙
右旋糖(葡萄糖),
0.3%
3.0克 ½茶匙
胡椒 3.0克 1茶匙
豆蔻果实 2.0 GG 1½茶匙

制作指引

 

  1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” (3 mm) plate.
  2. Mix all ingredients with ground meat.
  3. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Cold smoke for 12 hours (<22º C, 72º F).
  6. Dry at 16-12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity

  1. 用3/16英寸(5毫米)板研磨猪肉和猪背脂肪。用⅛英寸(3毫米)板研磨牛肉。
  2. 混合绞肉和所有配料。
  3. 把完成好的混合物灌进牛肥肠肠衣或口径3英寸的人造纤维肠衣。
  4. 在20°C(68°F),湿度90-85%的房间发酵72小时。
  5. 用低于22ºC,72ºF的冷烟烟熏12小时的。
  6. 在16-12ºC(60-54ºF),湿度85-80%的房间发酵6-8星期,而体积将会收缩30%左右。
  7. 存储香肠在10-15ºC(50-59ºF),湿度75%的冷环境中。

注意


  The following is the official Polish Government recipe for making this sausage that comes from 1956 archives. It makes a great reading. This sausage was made and sold in Poland to the consumers.

  Note that except nitrate there are no chemicals Materials: 1. Pork, class I (lean pork cuts), not cured 40kg 2. Beef, class I (lean pork cuts), not cured 30 kg 3. Pork back fat, not cured 30 kg Ingredients used for curing:Salt 3.0kg Potassium nitrate 0.07 kg

  Ingredients used during production:pepper 0.15 kg sugar 0.20 kg cardamom 0.04 kg

Instructions:

1. Cut meat into 5-6 cm (2”) pieces, mix with salt, sugar and potassium nitrate. Place in a slightly raised container with holes in the bottom to allow for draining of curing liquid. Leave for 5-7 days at 2-4°C (35-40°F). Cut back fat into strips and rub in some of the salt. Back fat does not require nitrate and can be kept separately at 2-4°C (35-40°F).
2. Grind pork with 5 mm plate, grind beef with 3 mm plate and manually cut back fat into 5 mm pieces.
3. Mix meats with spices and back fat. Do not add water.
4. Stuff casings firmly.Prick any visible air pockets with a needle.
5. Hang for 4 days at 2-4°C (35-40°F), 85-90% humidity.
6. Hang in a dark, slightly drafty area for 6-8 weeks, 10-12° C (50-54°F), 80-85% humidity. If wet mold appears,wash it off with warm, salty water, then wipe it dry with a clean cloth. When sausages loose about 30% weight and start developing dry mold, wipe them off and send for smoking.
7. Cold smoke with thin smoke for 4-6 days until dark red color is obtained.
  

  This is a good example how traditional salami was made. Today a starter culture will be added directly into the ground meat and no curing will be required.

  以下是来自1956年波兰政府官方香肠配方的存档。它是一个伟大的资料读物。在波兰,这香肠一直在制造和出售给消费者。

  上面记载除了有硝酸外就没有其他化学品材料:1、猪肉,I类(切块瘦猪肉),没有乳化的,40公斤。2、牛肉,I类(切块瘦猪肉),没有乳化的,30公斤。3、猪背脂肪,没有乳化的,30公斤。4、盐,3.0公斤。5、硝酸钾,0.07公斤。

  在生产过程中使用的配料:辣椒,0.15公斤。糖,0.20公斤。豆蔻,0.04公斤

制作指引:

1. 把肉切成5-6厘米(2英寸)的颗粒,并加入盐、糖和硝酸钾混合。放在一个略有凸起底部有孔的容器中滴水静置,然后放在2-4°C(35-40°F)的冰箱5-7天。把猪脂肪切成条状,并擦一些盐但不是硝酸盐,最后在2-4°C(35-40°F)冰箱中保存。
2.用5毫米板研磨猪肉,用3毫米板磨牛肉,手动把猪背部脂肪切成5毫米的颗粒。
3.混合绞肉、香料和猪背脂肪,不要加水。
4.把完成的混合肉灌进肠衣,并用针挑破见到的气泡。
5.挂在2-4℃(35-40°F),湿度85%至90%的房间干燥4天。
6.挂在10-12°C(50-54°F),湿度80-85%通风的黑暗房间6-8星期。如果出现湿霉,用沾过温盐水的布擦洗,然后用干净的布擦干。当香肠重量减少30%时,并出现干燥的白霉时,擦拭干净,并准备烟熏。
7.用薄冷烟烟熏4-6天,令表面变成暗红色。
  

  如何制作传统萨拉米,这是一个很好的配方。而在今天,发酵培养粉被直接添加到碎肉中而且不需要乳化。

 

 

Senvi承汇天然肠衣

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