加载中…Sucuk-土耳其清真香肠
(2014-08-18 10:05:12)
标签：
美食 |
分类： 发酵香肠 |
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The Turkish Sucuk (Soudjouk) is the most popular dry fermented meat product in Turkey and other Middle Eastern Countries. As most of those countries practice Muslim it comes as no surprise that pork is not included in the recipe and the sausage is made from beef and lamb. The Turkish Food Codex (2000) states that high quality ripened sucuks should have pH values between 5.2 and 5.4.
土耳其清真香肠是土耳其等中东国家最流行的干发酵肉制品之一。由于这些国家大部分信仰穆斯兰教而不吃猪肉，所以改用牛肉和羊肉做香肠。土耳其食品法典（2000年）指出，发酵完成的优质清真香肠pH值在5.2至5.4之间。
香肠介绍
The Turkish Sucuk (Soudjouk) is the most popular dry fermented meat product in Turkey and other Middle Eastern Countries. As most of those countries practice Muslim it comes as no surprise that pork is not included in the recipe and the sausage is made from beef and lamb. The Turkish Food Codex (2000) states that high quality ripened sucuks should have pH values between 5.2 and 5.4.
土耳其清真香肠是土耳其等中东国家最流行的干发酵肉制品之一。由于这些国家大部分信仰穆斯兰教而不吃猪肉，所以改用牛肉和羊肉做香肠。土耳其食品法典（2000年）指出，发酵完成的优质清真香肠pH值在5.2至5.4之间。
每千克肉的组成
| 肉类 | 公制 | 美制 |
|---|---|---|
| 瘦牛肉 | 700克 | 1.54镑 |
| 瘦羊肉/羊肉 | 300克 | 0.66镑 |
每千克肉的配料
| 盐 | 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 |
| 黑胡椒 | 5.0克 | 2½茶匙 |
| 辣椒 | 5.0克 | 2½茶匙 |
| 小茴香 | 10.0克 | 5茶匙 |
| 大蒜 | 10.0克 | 5茶匙 |
| 多香果 | 2.0克 | 1茶匙 |
| 橄榄油（1％） | 10.0克 | 2茶匙 |
| T-SPX发酵粉 | 0.12克 | 使用规模 |
制作指引
- Grind beef and lamb through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- Stuff firmly into 38 mm casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 1 month.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
- 用3/16英寸（5毫米）板把牛肉和羊肉研磨。
- 混合所有的配料到绞肉里。
- 灌进38mm的肠衣。
- 在20°C（68°F），湿度为90-85％的房间中发酵72小时。
- 在12-16ºC（54-60ºF），湿度为85-80％的冷环境中风干1个月。
- 香肠完成后储存在10-15ºC（50-59ºF），湿度为75％的冷环境中。
注意
Cinnamon and cloves are often added.
Original sucuks are made with sheep tail fat (40% beef, 40% lamb,
20% sheep tail fat).
Sucuk is a very lean sausage.
Olive oil (up to 5%) is often added as a replacement for beef
fat, which has poor sensory qualities.
通常还会加入肉桂和丁香。
原始的清真香肠采用羊尾脂肪混合（40％的牛肉，羊肉40％，20％羊尾脂肪）。
清真香肠是一个很精瘦的香肠。
避免感官质量差，往往用橄榄油替代（5％）牛肉脂肪。
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