Raw-smoked pork sausage. Raw-smoked pork sausage and method for its production. How to make raw smoked sausage at home

The invention relates to the meat processing industry, namely the production of smoked sausages. The method for the production of smoked pork sausage involves the preparation of meat raw materials with a pH in the range of 5.5 to 5.9 from trimmed low-fat pork and pork brisket with layers and a cut of meat tissue of not more than 25%, cutting low-fat pork into pieces weighing up to 500 g, followed by salting in a mixer with the addition of common food salt, keeping outside the mixer for 5-6 days at a temperature of 0 to 4 o C and grinding on a top with a lattice hole diameter of 2-3 mm. Moreover, the pork belly is frozen to a temperature of -2 to -3 o C and crushed on a bacon cutter into pieces 10-12 mm long and 4-5 mm wide. After that, minced meat is prepared in a mixer by first adding chopped low-fat pork with the addition of sodium nitrite, spices and spices, chopped fresh garlic and cognac. Then chopped pork brisket is added with the addition of table salt to the pork brisket, mixed for 8-10 minutes until the pieces of pork brisket are evenly distributed to obtain minced meat with a pH in the range from 5.5 to 5.9 and a minced meat temperature not exceeding 8 o C, followed by the formation of sausage loaves and heat treatment, including the sedimentation of sausage loaves, smoking and drying. At the same time, smoking is carried out in a cold-smoked chamber for 3.5 to 4.5 days in successive cycles that form five stages of smoking, at the first of which an air mixture is fed into the cold-smoked chamber for at least 4 hours at a temperature in the chamber of 26 o C and a relative humidity of 85%, at the remaining stages, smoking is carried out in cycles in the "smoke-air mixture supply - air mixture supply" mode in each cycle, and the total time for supplying the smoke-air mixture is from 6.7 to 7.8% of the total smoking time, with In this case, the cycles form five stages of smoking, the ratio of the time for supplying the smoke-air mixture at the stages, starting from the second, is 1: (1.8-2.2): (1.2-1.4): (2.4-2.8 ), and the ratio of the air mixture supply time at the stages, starting from the first, is 1: (4.3-4.7): (5.3-5.7): (3.5-3.8): (7 ,1-7.5). The temperature in the cold smoking chamber at the second stage is set the same as at the first stage, and starting from the second cycle of the third stage, it is successively lowered in steps, bringing the last stage to 18 o C at the second cycle and maintaining this temperature until the end of the last smoking stage. The relative humidity in the cold smoking chamber at the second stage, when the smoke-air mixture is supplied, is set the same as at the first stage, and when the air mixture is supplied, the relative humidity is increased to 93%, and at the third and fourth stages, the relative humidity is gradually reduced when moving from stage to stage , keeping it constant during each of these stages, and at the last stage, the relative humidity is reduced, bringing it to 83% in the last two cycles of this stage. Drying is carried out in a drying chamber for 20-26 days. Thus, the final product is obtained - raw smoked sausage, which is the second object of the invention. The technical result provided by the invention consists in the possibility of preparing high-quality sausages with stable organoleptic and functional-technological properties by selecting the optimal modes for minced meat preparation and heat treatment, corresponding to the type of raw meat used. Selected smoking modes provide more uniform penetration of products of certain smoke fractions into the thickness of sausage loaves, providing a pleasant smell, taste, color, and also due to high bactericidal properties, a higher storage stability of the product is ensured. In addition, with the selected smoking modes, the processes of heat and mass transfer and moisture exchange are improved. 2 s. and 14 h. p.f.

The invention relates to the food industry, namely the production of smoked sausages. Closest to the claimed invention is smoked pork sausage premium and a method for its production, which involves cutting pork into pieces, preparing minced meat by cutting using table salt, sodium nitrite, spices and spices and cognac, molding, heat treatment, including the sediment of sausage loaves, smoking and drying, packaging (see the Handbook of the sausage production technologist. / Edited by Rogov I.A. - M.: Kolos, 1993, p. 268 - 276, rev. 205). However, the known method does not provide for the possibility of producing high quality smoked sausage using pork of various degrees of cooling in one technological process. The objective of the present invention, both in terms of the product and in terms of the method of its production, is to obtain quality product with high organoleptic characteristics and traditional flavor range while optimizing the production process and modes of operations for the preparation of minced meat and heat treatment using pork subjected to various refrigeration treatments. The task in terms of the finished product and the method of its production is solved due to the fact that a method for the production of raw smoked sausage is proposed, characterized in that it provides for the preparation of meat raw materials with a pH in the range from 5.5 to 5.9 from trimmed low-fat pork and pork belly with layers and a cut of meat tissue not more than 25, cutting lean pork into pieces weighing up to 500 g, followed by salting in a mixer with the addition of table salt, keeping outside the mixer for 5-6 days at a temperature of 0 to 4 o C and grinding into top with a diameter of 2-3 mm lattice holes, and the pork belly is frozen to a temperature of -2 to -3 o C and chopped on a bacon cutter into pieces 10-12 mm long and 4-5 mm wide, after which minced meat is prepared in a mixer by adding it is first chopped low-fat pork with the addition of sodium nitrite, spices and spices, chopped fresh garlic and cognac, and then chopped pork belly with the addition of salt cook ground food for pork brisket, stirring for 8-10 minutes until the pieces of pork brisket are evenly distributed and minced meat is obtained with a pH in the range from 5.5 to 5.9 and minced meat temperature not exceeding 8 o C, followed by the formation of sausage loaves and heat treatment, including the sedimentation of sausage loaves, smoking and drying, and smoking is carried out in a cold smoking chamber for 3.5 to 4.5 days in successive cycles that form five stages of smoking, at the first of which an air mixture is fed into the cold smoking chamber in for at least 4 hours at a temperature in the chamber of 26 o C and a relative humidity of 85%, and at the remaining stages, smoking is carried out in cycles in the "smoke-air mixture supply - air mixture supply" mode in each cycle, and the total time for supplying the smoke-air mixture is from 6, 7 to 7.8% of the total smoking time, while the cycles form five stages of smoking, the ratio of the time for supplying the smoke-air mixture at the stages, starting from the second, is 1:(1.8-2.2):(1.2-1.4):(2.4-2.8), and the ratio of the air mixture supply time at the stages, starting from the first, is 1:( 4.3-4.7):(5.3-5.7):(3.5-3.8):(7.1-7.5), while the temperature in the cold smoking chamber is set at the second stage the same as in the first, and starting from the second cycle of the third stage, they are successively lowered in stages, bringing the last stage to 18 o C in the second cycle and maintaining this temperature until the end of the last smoking stage, and the relative humidity in the cold smoking chamber at the second stage at when the smoke-air mixture is supplied, the same is set as in the first stage, and when the air mixture is supplied, the relative humidity is increased to 93%, and in the third and fourth stages, the relative humidity is gradually reduced during the transition from stage to stage, maintaining it constant during each of these stages , and at the last stage, the relative humidity is reduced to bring up to 83% in the last two cycles of this stage, and drying is carried out in a drying chamber ere within 20-26 days. Thus, raw smoked sausage is obtained, which is the second independent object. It is recommended to add edible salt in the amount of 3.4-3.6% of its mass when obtaining minced meat for pork brisket. As spices and spices, granulated sugar, black or white ground pepper, allspice, cardamom or nutmeg ground. As spices and spices, they can also use the complex spicy-aromatic mixture "Salami Compact". It is recommended to use cognac with a strength of 40%, preferably "Moscow", in an amount of up to 240.0-260.0 g per 100 kg of unsalted raw materials. When preparing minced meat, it is advisable to additionally add a bacterial preparation before introducing minced pork on a top into a vacuum cutter. As a bacterial preparation, a starter culture "BACTOFERM TM F-SC-111" can be used, including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5. It is advisable to form sausage loaves by injection into natural - intestinal, or protein - artificial, or collagen casings with a diameter of 45 to 60 mm, using lanterns from 28 to 38 mm, and after filling the casings are pierced to remove air from the minced meat, after which the molded loaves sausages are hung on holders, placed on frames and sent for heat treatment. It is preferable to form sausage loaves into artificial protein casings of the fibrous type, which are soaked in warm water at a temperature of 20-30 o C for 10-15 minutes before stuffing minced meat. It is recommended that sausage loaves be upset in a sedimentation chamber for 6-8 hours with a temperature of 20 o C, relative humidity of 85-90% and an air velocity of 0.1 m/s. When smoking, the speed of movement of the smoke-air mixture in the cold smoking chamber can be set to 3 m/s at the outlet of the nozzles of the smoke generator, ensuring that the speed of its passage through the product is 0.5 m/s, and the speed of the air mixture at the outlet of the nozzles is set to 5 m/s. with ensuring the speed of passage through the product up to 8 m/s. It is permissible during smoking at the first stage to supply the air mixture for 4 hours, at the second stage to carry out one cycle, and the smoke-air mixture is supplied for 1 hour, and the air mixture for 18 hours, at the third stage three cycles are carried out, in each of which the smoke-air the mixture is fed for 40 minutes, and the air mixture - for 7 hours 20 minutes, while the relative humidity in the cold smoking chamber is set to 90% during the entire stage, and the temperature in each cycle is reduced by 2 o C, bringing by the end of this stage to 22 o C and maintaining this temperature in the first cycle of the next, fourth stage, in which two cycles are carried out, in which the time for supplying the smoke-air mixture and air mixture is set the same as in the third stage, and the relative humidity in the cold smoking chamber is reduced to 88% and maintain constant throughout the stage, and the temperature in the second cycle of this stage is lowered by 2 o C, and in the fifth stage four cycles are carried out, in which the time of supply of smoke-air mixture and air mixture are set the same as in the two previous stages, the relative humidity in the cold smoking chamber is successively lowered, bringing it to 83% in the last two cycles, and the temperature in the first cycle is set to 20 o C, and in all other cycles of this stage equal to 18 o C. It is preferable to dry the sausage loaves in a drying chamber, initially for 5-6 days at a temperature in the drying chamber of 11-13 o C, a relative humidity of 80-82% and a speed of its movement in the chamber of 0.1-0.2 m/s, and then within 15-20 days at a temperature in the drying chamber of 10-12 o C, relative humidity of 74-78% and speed of its movement in the chamber of 0.05-0.1 m/s. For the preparation of raw smoked sausage, components can be used in the following ratio, kg per 100 kg of unsalted raw materials: Low-fat trimmed pork - 38.0 - 42.0 also, g: Table salt - 3400.0 - 3600.0 Sodium nitrite - 10.0 Sugar - 180.0 - 220.0 Black or white ground pepper - 140.0 - 160.0 Fresh chopped garlic - 45 .0 - 55.0 Cognac - 240.0 - 260.0
In an alternative embodiment of the method, components can be used to prepare raw smoked sausage in the following ratio, kg per 100 kg of unsalted raw materials:
Pork trimmed lean - 38.0 - 42.0
Pork brisket with layers and cut of meat tissue not more than 25% - 58.0 - 62.0
and also, g:
Edible table salt - 3400.0 - 3600.0
Sodium nitrite - 10.0
Complex spicy-aromatic mixture - 800.0 - 1500.0
Starting culture "BACTOFERM ТМ F-SC-111" - 15.0 - 25.0
Thus, the final product is obtained - raw smoked sausage, which is the second object of the invention. The technical result provided by the invention consists in the possibility of preparing high-quality sausages with stable organoleptic and functional-technological properties by selecting the optimal modes for minced meat preparation and heat treatment, corresponding to the type of raw meat used. Selected smoking modes provide more uniform penetration of products of certain smoke fractions into the thickness of sausage loaves, providing a pleasant smell, taste, color, and also due to high bactericidal properties, a higher storage stability of the product is ensured. In addition, with the selected smoking modes, the processes of heat and mass transfer and moisture exchange are improved. The invention is illustrated by the following examples, which, however, do not cover, much less limit the entire scope of claims. Example 1

and also, g:
Sodium nitrite - 10.0
Granulated sugar - 200.0
Pepper black or white ground - 150.0
Cognac "Moscow" - 250.0
For the production of raw smoked sausage, trimmed meat raw materials are used, namely, low-fat pork with a pH not exceeding 5.9. Lean pork is cut into pieces weighing 500 g, followed by salting in a mixer with the addition of table salt, keeping outside the mixer for 5 days at a temperature of 2 o C and crushed on a top with a diameter of holes in the output grate of 2-3 mm. The pork belly is frozen to a temperature of -2 o C and chopped on a bacon cutter into pieces 10 mm long and 4 mm wide. Minced meat is prepared in a mixer, into which chopped low-fat pork is first added with the addition of sodium nitrite, spices and spices, chopped fresh garlic and Moskovsky cognac, and then chopped pork belly is added with the addition of table salt. Stirring is carried out for 10 minutes until the pieces of pork belly are evenly distributed and minced meat is obtained with a pH not exceeding 5.9 and a temperature of 8 o C. Sausage loaves are formed using 28 mm diameter lanterns into artificial protein shells 50 mm in diameter, which before minced stuffing is soaked in warm water at a temperature of 20 o C for 10 minutes. After filling, the casings are pierced to remove air from the minced meat, after which the molded sausage loaves are hung on holders, placed on frames and sent for heat treatment. Heat treatment includes the processes of sausage loaf upsetting, smoking and drying. The sedimentation of sausage loaves is carried out in the sedimentation chamber for 6 hours at a temperature of 20 o C, a relative humidity of 85% and an air velocity of 0.1 m/s. After sedimentation, sausage loaves are sent to the cold smoking chamber. Smoking is carried out in the chamber for 4 days in successive cycles in the "smoke-air mixture supply - air mixture supply" mode, and the total time for supplying the smoke-air mixture is 7.4% of the total smoking time. The speed of movement of the smoke-air mixture in the cold smoking chamber is set at the outlet of the nozzles of the smoke generator at 3 m/s, ensuring the speed of its passage through the product is 0.5 m/s, and the speed of the air mixture at the outlet of the nozzles is set at 5 m/s, ensuring the speed passing through the product - up to 8 m/s. The cycles form five stages of smoking, the ratio of the time for supplying the smoke-air mixture at which, starting from the second, is 1:2:1.3:2.6, and the ratio of the time for supplying the air mixture at the stages, starting from the first, is 1:4.5 :5.5:3.65:7.33, while the temperature in the cold smoking chamber is set to 26 o C. At the first stage of smoking, one cycle is carried out, and the air mixture is supplied for 4 hours. At the second stage of smoking, one cycle is carried out, with the smoke-air mixture being supplied for 1 hour, and the air mixture for 18 hours. At the third stage of smoking, three cycles are carried out, in each of which the smoke-air mixture is supplied for 40 minutes, and the air mixture for 7 hours and 20 minutes, while the relative humidity in the cold smoking chamber is set to 90%, and the temperature in each cycle is reduced by 2 o C, bringing to the end of this stage up to 22 o C and maintaining this temperature in the first cycle of the next, fourth stage. At the fourth stage, two cycles are carried out, in which the time for supplying the smoke-air mixture and the air mixture is set the same as in the third stage, and the relative humidity in the cold smoking chamber is reduced to 88% and maintained constant throughout the entire stage, and the temperature in the second cycle of this stage is lowered by 2 o C. At the fifth stage, smoking is carried out in four cycles, in which the time for supplying the smoke-air mixture and the air mixture is set the same as in the two previous stages, the relative humidity in the cold smoking chamber is successively reduced, bringing the last two cycles to 83%, and the temperature in the first cycle is set equal to 20 o C, and in all other cycles of this stage equal to 18 o C. From the cold smoking chamber, the sausage loaves are sent to the drying chamber, where they are dried for 20 days. First, for 5 days, the drying of sausage loaves is carried out at a temperature of 11 o C, a relative humidity of 80% and a speed of its movement in the chamber of 0.1 m / s, and then for 15 days at a temperature in the drying chamber of 10 o C, relative humidity air 74% and its speed in the chamber 0.05 m/s. After drying, the sausage is packed. Thus, raw smoked sausage is obtained, which is the second object of the invention. Example 2
For the preparation of raw smoked sausage, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Low-fat trimmed pork - 40.0
Pork brisket with layers and cut of meat tissue not more than 25% - 60.0
and also, g:
Food table salt - 3500.0
Sodium nitrite - 10.0
Complex spicy-aromatic mixture "Salami Compact" - 800.0
Starting culture "BACTOFERM ТМ F-SC-111" - 20.0
Fresh crushed garlic - 50.0
Cognac "Moscow" - 250.0
For the production of raw smoked sausage, trimmed meat raw materials are used, namely, low-fat pork with a pH not exceeding 5.9. Lean pork is cut into pieces weighing 500 g, followed by salting in a mixer with the addition of table salt, keeping outside the mixer for 5 days at a temperature of 2 o C and crushed on a top with a diameter of holes in the output grate of 3 mm. The pork belly is frozen to a temperature of -2 o C and chopped on a bacon cutter into pieces 10 mm long and 4 mm wide. The minced meat is prepared in a mixer, into which chopped low-fat pork is first added with the addition of sodium nitrite, spices and spices, which are used as a complex spicy-aromatic mixture "Salami Compact", chopped fresh garlic and cognac "Moscow", a bacterial preparation, which is starter culture "BACTOFERM TM F-SC-111" is used, including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5, and then chopped pork brisket is added with the addition of table salt. Stirring is carried out for 10 minutes until pieces of pork belly are evenly distributed and minced meat is obtained with a pH of 5.9 and a temperature of 8 o C. Sausage loaves are formed using 28 mm diameter lanterns into artificial protein shells 50 mm in diameter, which are soaked in warm water with a temperature of 20 o C for 10 minutes. After filling, the casings are pierced to remove air from the minced meat, after which the molded sausage loaves are hung on holders, placed on frames and sent for heat treatment. Heat treatment includes the processes of sausage loaf upsetting, smoking and drying. The sedimentation of sausage loaves is carried out in the sedimentation chamber for 6 hours at a temperature of 20 o C, a relative humidity of 85% and an air velocity of 0.1 m/s. After sedimentation, sausage loaves are sent to the cold smoking chamber. Smoking is carried out in the chamber for 4 days in successive cycles in the "smoke-air mixture supply - air mixture supply" mode, and the total time for supplying the smoke-air mixture is 7.4% of the total smoking time. The speed of movement of the smoke-air mixture in the cold smoking chamber is set at the outlet of the nozzles of the smoke generator at 3 m/s, ensuring the speed of its passage through the product is 0.5 m/s, and the speed of the air mixture at the outlet of the nozzles is set at 5 m/s, ensuring the speed passing through the product up to 8 m/s. The cycles form five stages of smoking, the ratio of the time for supplying the smoke-air mixture at which, starting from the second, is 1:2:1.3:2.6, and the ratio of the time for supplying the air mixture at the stages, starting from the first, is 1:4.5 :5.5:3.65:7.33, while the temperature in the cold smoking chamber is set to 26 o C. At the first stage of smoking, one cycle is carried out, and the air mixture is supplied for 4 hours. At the second stage of smoking, one cycle is carried out, with the smoke-air mixture being supplied for 1 hour, and the air mixture for 18 hours. At the third stage of smoking, three cycles are carried out, in each of which the smoke-air mixture is supplied for 40 minutes, and the air mixture for 7 hours and 20 minutes, while the relative humidity in the cold smoking chamber is set to 90%, and the temperature in each cycle is reduced by 2 o C, bringing to the end of this stage up to 22 o C and maintaining this temperature in the first cycle of the next, fourth stage. At the fourth stage, two cycles are carried out, in which the time for supplying the smoke-air mixture and the air mixture is set the same as in the third stage, and the relative humidity in the cold smoking chamber is reduced to 88% and maintained constant throughout the entire stage, and the temperature in the second cycle of this stage is lowered by 2 o C. At the fifth stage, smoking is carried out in four cycles, in which the time for supplying the smoke-air mixture and the air mixture is set the same as in the two previous stages, the relative humidity in the cold smoking chamber is successively reduced, bringing the last two cycles to 83%, and the temperature in the first cycle is set equal to 20 o C, and in all other cycles of this stage equal to 18 o C. From the cold smoking chamber, the sausage loaves are sent to the drying chamber, where they are dried for 20 days. First, for 5 days, the drying of sausage loaves is carried out at a temperature of 11 o C, a relative humidity of 80% and a speed of its movement in the chamber of 0.1 m / s, and then for 15 days at a temperature in the drying chamber of 10 o C, relative humidity air 74% and its speed in the chamber 0.05 m/s. After drying, the sausage is packed. Thus, raw smoked sausage is obtained, which is an independent object of the invention.

Claim

1. A method for the production of raw smoked pork sausage, characterized in that it provides for the preparation of meat raw materials with a pH in the range from 5.5 to 5.9 from trimmed low-fat pork and pork brisket with layers and a cut of meat tissue of not more than 25%, cutting low-fat pork into pieces weighing up to 500 g, followed by salting in a mixer with the addition of edible salt, keeping outside the mixer for 5-6 days at a temperature of 0 to 4 o C and grinding on a top with a lattice hole diameter of 2-3 mm, and pork belly freeze to a temperature of -2 to -3 o C and grind on a bacon cutter into pieces 10-12 mm long and 4-5 mm wide, after which minced meat is prepared in a mixer by adding chopped low-fat pork to it first with the addition of sodium nitrite, spices and spices, chopped fresh garlic and cognac, and then chopped pork brisket with the addition of food table salt on pork brisket, stirring for 8-10 minutes until evenly distributed pieces of pork belly and obtaining minced meat with a pH in the range from 5.5 to 5.9 and a minced meat temperature not exceeding 8 o C, followed by the formation of sausage loaves and heat treatment, including the sediment of sausage loaves, smoking and drying, and smoking is carried out in cold smoked chamber for 3.5 to 4.5 days in successive cycles that form five stages of smoking, at the first of which an air mixture is fed into the cold smoked chamber for at least 4 hours at a temperature in the chamber of 26 o C and a relative humidity of 85 %, and at the remaining stages, smoking is carried out in cycles in the "smoke-air mixture supply - air mixture supply" mode in each cycle, and the total time for supplying the smoke-air mixture is from 6.7 to 7.8% of the total smoking time, while the cycles form five stages of smoking, the ratio of the time for supplying the smoke-air mixture at the stages, starting from the second, is 1: (1.8-2.2): (1.2-1.4): (2.4-2.8), and the ratio air mixture supply time at the stages, starting from the first, is 1: (4.3-4.7): (5.3-5.7): (3.5-3.8): (7.1-7.5), while the temperature in the cold smoking chamber at the second stage, the same temperature is set as at the first, and starting from the second cycle of the third stage, it is successively lowered in stages, bringing the last stage to 18 o C in the second cycle and maintaining this temperature until the end of the last smoking stage, and the relative humidity in the cold smoking chamber at the second stage, when the smoke-air mixture is supplied, the same is set as at the first stage, and when the air mixture is supplied, the relative humidity is increased to 93%, and at the third and fourth stages, the relative humidity is gradually reduced during the transition from stage to stage, maintaining it is constant during each of these stages, and at the last stage, the relative humidity is reduced to bring it to 83% in the last two cycles of this stage, and drying is carried out in a drying chamber for 20-26 days. 2. The method according to p. 1, characterized in that when minced meat is obtained, table salt is added to the pork brisket in an amount of 3.4-3.6% of its mass. 3. The method according to any one of paragraphs. 1 and 2, characterized in that granulated sugar, ground black or white pepper, ground cardamom or nutmeg are used as spices and spices. 4. The method according to any one of paragraphs. 1 and 2, characterized in that the complex spicy-aromatic mixture "Salami Compact" is used as spices and spices. 5. The method according to any one of paragraphs. 1 and 2, characterized in that brandy is used with a strength of 40%, preferably "Moscow", in the amount of 240.0-260.0 g per 100 kg of unsalted raw materials. 6. The method according to any one of paragraphs. 1, 2, 5, characterized in that in the preparation of minced meat, before adding the chopped pork brisket to the mixer, an additional bacterial preparation is added. 7. The method according to p. 6, characterized in that the starter culture "BACTOFERM TM F-SC-111" is used as a bacterial preparation, including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5. 8. The method according to any one of paragraphs. 1, 2, 5-7, characterized in that the formation of sausage loaves is carried out by injection into natural - intestinal, or protein - artificial or collagen casings with a diameter of 45 to 60 mm, using lanterns from 28 to 38 mm, and after filling the casings are pierced to remove air from minced meat, after which the molded sausage loaves are hung on holders, placed on frames and sent for heat treatment. 9. The method according to any one of paragraphs. 1, 2, 5-7, characterized in that the formation of sausage loaves is carried out in artificial protein shells of the fibrous type, which are soaked in warm water at a temperature of 20-30 o C for 10-15 minutes before stuffing minced meat. 10. The method according to any one of paragraphs. 1, 2, 5-9, characterized in that the draft of sausage loaves is carried out in the draft chamber for 6-8 hours with a temperature of 20 o C, a relative humidity of 85-90% and an air velocity of 0.1 m/s. 11. The method according to any one of paragraphs. 1, 2, 5-10, characterized in that during smoking, the speed of movement of the smoke-air mixture in the cold smoking chamber is set at the exit from the nozzles of the smoke generator at 3 m/s, ensuring that the speed of its passage through the product is 0.5 m/s, and the movement speed the air mixture at the outlet of the nozzles is set to 5 m/s, ensuring the speed of passage through the product - up to 8 m/s. 12. The method according to any one of paragraphs. 1, 2, 5-11, characterized in that during smoking at the first stage, the air mixture is supplied for 4 hours, at the second stage, one cycle is carried out, and the smoke-air mixture is supplied for 1 hour, and the air mixture for 18 hours, the third stage, three cycles are carried out, in each of which the smoke-air mixture is supplied for 40 minutes, and the air mixture for 7 hours 20 minutes, while the relative humidity in the cold smoking chamber is set to 90% during the entire stage, and the temperature in each cycle is reduced by 2 o With bringing to the end of this stage up to 22 o C and maintaining this temperature in the first cycle of the next, fourth stage, in which two cycles are carried out, in which the time for supplying the smoke-air mixture and the air mixture is set the same as in the third stage, and the relative humidity in the cold smoking chamber is reduced to 88% and maintained constant throughout the entire stage, and the temperature in the second cycle of this stage is lowered by 2 o C, and in the fifth stage four cycles are carried out, in which time the supply of the smoke-air mixture and the air mixture are set the same as in the two previous stages, the relative humidity in the cold smoking chamber is successively lowered, bringing it to 83% in the last two cycles, and the temperature in the first cycle is set equal to 20 o C, and in all other cycles this stage equal to 18 o C. 13. The method according to any one of paragraphs. 1, 2, 5-12, characterized in that the drying of sausage loaves is carried out in a drying chamber, first for 5-6 days at a temperature in the drying chamber of 11-13 o C, a relative humidity of 80-82% and the speed of its movement in the chamber 0.1-0.2 m / s, and then for 15-20 days at a temperature in the drying chamber of 10-12 o C, a relative humidity of 74-78% and a speed of its movement in the chamber of 0.05-0.1 m/s. 14. The method according to any one of paragraphs. 1-3, 5-13, characterized in that for the preparation of raw smoked sausage, components are used in the following ratio, kg per 100 kg of unsalted raw materials:

and also, g:
Sodium nitrite - 10.0
Granulated sugar - 180.0-220.0
Pepper black or white ground - 140.0-160.0
Fresh crushed garlic - 45.0-55.0
Cognac - 240.0-260.0
15. The method according to any one of paragraphs. 1, 2, 4-13, characterized in that for the preparation of raw smoked pork sausage, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Low-fat trimmed pork - 38.0-42.0
Pork brisket with layers and cut of meat tissue not more than 25% - 58.0-62.0
and also, g:
Food table salt - 3400.0-3600.0
Sodium nitrite - 10.0
Complex spicy-aromatic mixture "Salami Compact" - 800.0-1500.0
Starting culture "BACTOFERM TM F-SC-111" - 15.0-25.0
16. Raw smoked pork sausage, characterized in that it is obtained by the method according to any one of paragraphs. 1-15.

MM4A Early termination of a patent of the Russian Federation for an invention due to non-payment of the fee for maintaining the patent in force by the due date

In Soviet times, raw smoked sausage was considered a delicacy, but modern nutritionists argue about its harm and benefits. It is believed that those who follow proper nutrition, sausage is not worth eating. The technologies for the production of sausage products are subject to separate discussion. Among the main advantages of raw smoked sausage are a long shelf life and a bright taste.

Raw smoked sausage: good or bad

Only those varieties of raw smoked sausage that are made from selected meat, natural additives and contain a minimum amount of flavor enhancers and flavorings have absolute benefits for the body. Sausage production is a complex and costly process, so cheap sausage should immediately arouse suspicion.

The benefits of raw smoked sausage is a controversial issue. Majority useful properties preserves meat after smoking, so it is difficult to call sausage harmful. The danger lies in the excessive consumption of sausages, especially in the presence of diseases of the digestive system.

Harm of raw smoked sausage:

• high fat content negatively affects the gastric mucosa;
• for pregnant women, it is better to exclude this product from the diet or replace it with bacon;
• spices contained in raw smoked sausage products exacerbate diseases of the gastrointestinal tract;
• salt in combination with seasonings is considered one of the reasons for the increase in bad cholesterol.

Production technology

The sausage must be firm. Loose composition or mold indicate violations made during production. The shell should be dry, and the minced meat should be as dense as possible. In the aroma of sausage, the presence of spices, garlic or cognac notes is allowed.

Production stages:

1. Meat ambassador. The blanks are aged in salt for 5 days. The temperature in this case should not exceed 4°C. Salt is added in a proportion of 3 kg per 100 kg of meat.
2. Minced meat mixing. The meat is slightly frozen, ground into minced meat using special equipment and mixed with additional ingredients. Then the blanks are stored in cold chambers throughout the day.
3. Sausage making. Special shells are filled with minced meat using a syringe. The slightest ingress of air must be excluded. Bubbles in the shell, if necessary, are pierced with needles.
4. Draft. Finished sausage preparations are suspended and stored at a temperature of 4°C for three days.
5. Smoking. This process is carried out in special chambers at a temperature not exceeding 22°C for 2 days. For smoking, the smoke of hardwood trees is used.
6. Drying. The drying process lasts up to 1 month. The chamber temperature should not exceed 12°C. The shelf life of the final product does not exceed 6 months.

Calorie content and nutritional value of the product

Raw-smoked meat occupies a special place among the range of sausage products. It is considered the most nutritious. The calorie content of sausages differs depending on their composition. The amount of fat per 100 g of the product reaches 56%, protein - from 13 to 30 percent. Raw smoked sausage does not contain carbohydrates or is present in an amount of not more than 0.3%. The maximum calorie content does not exceed 580 kcal.

What is included in sausages

Each manufacturer of sausage products has its own secrets of the technologies used. Some prefer to adhere to national traditions, others make bold experiments, applying the experience of foreign countries.Each manufacturer also selects additional ingredients in accordance with its own recipe.

Moscow

The composition of the Moscow raw-smoked products includes ground nutmeg. The product is made from beef, other types of meat are not added to it. Lard in some varieties of sausage is replaced by special sausage or pork fat. Some varieties of sausages are made with the addition of white pepper, others - using black.

• beef;
• Salo;
• salt;
• sugar;
• ground black (white) pepper;
• spices;
• ground nutmeg;
• sodium nitrite E250;
• pure cultures of lactic acid bacteria;
• monosodium glutamate;
• lemon acid;
• vitamin C;
• sucrose.

Brunswick

Braunschweig sausage is made from two types of meat - beef and pork. A distinctive feature of the sausage of this variety is considered to be a rich dark color. This effect is achieved due to the strict observance of the proportions of the ingredients. According to GOST, a sausage product must consist of 70% meat, 45 of which is beef, and 25 is pork.

• beef;
• pork;
• Salo;
• white ground pepper;
• ground black pepper;
• salt;
• sugar;
• ground cardamom;
• ground nutmeg;
• sodium nitrite;
• color fixer E250;
• starter cultures of microorganisms;
• glucose;
• vitamin C;
• bacterial preparations.

Mikoyan

Raw smoked Mikoyanovskaya sausage is produced using several technologies. Some varieties of sausages contain Italian spices. The hardness differs depending on the composition of the components. The main ingredient can be either beef or pork. An integral element is bacon, cut into small pieces.

• beef (or pork);
• beef fat;
• sugar;
• salt;
• spices;
• garlic;
• cognac;
• color fixer E250;
• sodium ascorbate;
• animal protein;
• sodium gluconate.

Dymov

Raw-smoked products Dymov is different unusual combinations spices and special production technology. In most varieties, nutmeg and cognac are traditional additives. The bacon is cut both in large pieces and in small ones.

• beef;
• pork;
• fat;
• cognac;
• ground nutmeg;
• ground black pepper;
• Green pepper;
• paprika;
• food coloring;
• sodium nitrite;
• monosodium glutamate;
• starting culture;
• acidity regulator.

Reviews

Marina, 34 years old: “Moscow raw smoked sausage has a salty taste. The smell is pronounced and combined with a clear taste of garlic. Salo is cut into large pieces and is present in minced meat in large quantities. Spices are felt not only when eating sausage, but also in the smell. The aroma of smoking is very weakly expressed. I like products with a minimum amount of fat, so I didn’t like sausage.”

Ekaterina, 42 years old: “I didn’t like the fact that the fat in the Braunschweig sausage was cut into large pieces. The taste and smell are appetizing, the taste is not salty, and the presence of spices is practically not felt. Spoils the overall impression only rigidity.

Oleg, 38 years old: “Among the range of raw-smoked Mikoyan products there are varieties, both with delicate taste, and with tart garlic. There is a distinct smell of cognac. Personally, I always pay attention to the composition of smoked sausage. With Mikoyan, what is written on the label is present in reality. I especially liked the products with nutmeg and spices.”

Tamara, 56 years old: “I like Dymovskaya raw-smoked products as a true lover of sausage delicacies, spices and rich aromas. The firm texture is ideally combined with the spicy taste of several varieties of pepper. The fat does not add fat to the sausage, but only slightly softens the hot spices. When cut, such raw smoked sausages remain fresh for a long time. Having put a plate with them on the table, I do not worry about losing the dish. appearance and fat will come out of the slices.

How to make sausage at home - recipe with photo

The main nuance of cooking homemade sausages is proper preparation ingredients. Meat should be divided into fatty, lean and bold. For sausages, meat with the lowest fat content is ideal. The lard is crushed separately and added to the minced meat at the last stage. Traditionally for homemade sausage natural animal intestines are used, however, modern manufacturers produce special casings.

To make homemade sausages, you will need 3 kg different meat without fat (beef and pork), 3 kg of bacon, a mixture of ground peppers, 2 tablespoons of salt, one and a half tablespoons of sugar, 10 tablespoons of cognac, 20 g of ascorbic acid and 10 tablespoons of starch. Separately, a casing is prepared for products (pork intestines or their substitutes).

Cooking steps:

1. Cut the meat into small pieces and rub thoroughly with salt and sugar. Leave the blank in a cool place for 2-3 days.
2. Grind the meat soaked in salt and sugar with a meat grinder. Mix the prepared minced meat with spices, cognac, starch and ascorbic acid. The workpiece is re-cooled overnight.
3. Using a pastry syringe, squeeze the minced meat mixed with bacon into a pre-prepared shell. Secure the ends of the sausages with string.
4. It is possible to cook homemade sausages in several ways: fry in the oven, smoke by cold or hot smoking. After this treatment, the sausage must be thoroughly dried for several days.
5. by the most in a simple way cooking homemade sausages is roasting the workpiece on the grill on both sides and subsequent drying throughout the day in a well-ventilated area.

Video recipe for making homemade sausage

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Smoked sausage

The main advantage of homemade sausage is natural composition. In other words, you know how much meat and how much fat is in such a product, what spices were used, under what conditions the sausage was smoked and other nuances that no one in the store will tell you about. We will tell you in detail about how to cook raw smoked sausage at home in our article. With our detailed descriptions, anyone can do it.

How to prepare minced meat for raw smoked sausage

For the preparation of raw smoked sausage, any type of beef, lamb or their mixture in a certain percentage according to the recipe can be used. To prepare minced meat, the meat is separated from cartilage, fat and tendons and cut into small pieces. If, for example, pork and beef are used, they are crushed separately. It is not necessary to take too fatty meat, because when smoked, the fat melts very strongly and voids form. The sausage itself becomes too oily. For juiciness and taste, lard is added to minced meat.

Cooking raw smoked sausage at home involves carefully salting the meat. It is recommended to use nitrite salt, which has an antioxidant effect on fats and increases the shelf life of the finished product. allows to achieve complete destruction of botulism bacteria. Without this ingredient, it will be very difficult to obtain safe products at home.

Casing for smoked sausage

When preparing homemade sausage, 2 types of casings are used: natural and artificial. They tolerate the smoking process equally well and do not burst, but they have significant differences.

The natural casing is pork, beef or mutton intestines or casings. They are sold already peeled, in a special salty brine or in vacuum packaging. Before use, it is enough to soak them for 7-10 minutes in cold water without salt, after which you can start stuffing with minced meat.

It is very convenient to use when cooking sausages. It does not require soaking in water before use and special storage conditions. Unlike natural casing, which is stored in the refrigerator, collagen can lie in the kitchen table drawer for up to two years.

Ideally suited for the preparation of raw smoked sausages artificial polymer shell "Aytsel". It is characterized by excellent smoke permeability, microbiological resistance to mould, easy cleaning and no flaking during storage.

How to make raw smoked sausage at home

At home, the process of preparing raw smoked sausage occurs in the following sequence:

1. Pork and beef (700 g each) are covered with salt (50 g) and sent to a shelf in the refrigerator, located immediately below or above the freezer, where the temperature is from 0 to +3 ° C. Meat in salt should lie for 5-7 days.
2. Remove the meat from the salt and pass through a meat grinder with a hole of 4 mm.
3. Cut bacon (600 g) into 3.5 mm cubes.
4. Add black pepper and garlic (2 cloves) to minced meat. Additionally, it is recommended to add 6 g of sodium nitrite to the solution to preserve the color and kill the botulinum bacteria.
5. After stuffing the minced meat into the shell, the resulting sausage loaves are pierced in several places with a needle and hung in a cold room (0-3 ° C) for 7 days for precipitation.
6. The sausage is cold-smoked (at a temperature not exceeding 20 °C) for two days.
7. Raw smoked sausage at home is dried for a month in a room with good ventilation and air temperature not higher than 10 ° C. Under such conditions finished sausage can be stored for 4 months.

Brunswick smoked sausage recipe

The famous Brunswick sausage is prepared in a similar way of cold smoking of loaves filled with minced meat. Meat after salting is crushed in a meat grinder immediately, along with lard. The result is a tasty and uniform texture of raw smoked sausage at home.

The recipe for the preparation of such a product involves the use of the following ingredients: 900 g of beef, 500 g of lean pork, 600 g of bacon, 70 g of salt, 4 g of sugar, 2 g of black or white ground pepper, cardamom on the tip of a knife. From this amount of products, 2 kg of high-quality minced meat is obtained. The shrinkage of the finished product is at least 30% of the original weight.

Raw-smoked sausage "Moskovskaya" at home

The famous is prepared from ground beef, but with the addition of large pieces of bacon. How to make raw smoked sausage at home was described in detail above, but the ingredients for this will need the following: 1.5 kg of beef, 500 g of bacon, 70 g of salt, sugar (1 teaspoon), 3 g of ground black or white pepper , nutmeg.

From the indicated amount of ingredients, 2 kg of natural and aromatic ground beef will be obtained.

Smoked beef sausage at home

To taste, home-made raw smoked sausage is no worse than store-bought, but its composition is natural, without monosodium glutamate and other dangerous additives. You control the entire cooking process yourself, from the purchase of raw materials to drying after smoking.

Raw smoked beef sausage at home is made according to this recipe:

1. 1.5 kg of beef brisket and ham are cut into small cubes with a knife.
2. 75 g of nitrite salt, 20 g of spices and 1.5 g of starter cultures are added to minced meat. The number of ingredients is indicated based on 3 kg of meat. Starting cultures are added to minced meat, because they prevent spoilage of raw materials, suppressing pathogenic and putrefactive bacteria, and help accelerate the production of lactic acid.
3. Minced meat is thoroughly mixed and compacted very tightly into the shell using a meat grinder or with a special nozzle.
4. In order for the starter cultures to start working, sausage loaves are placed in a plastic bag and left for 48 hours at room temperature and then placed in the refrigerator for another day.
5. Then cold smoking is carried out: 2 times for 4 hours and 3 times for 2 hours for 14 days at equal intervals.

Dried sausage at home

The process of preparing dry-cured sausage differs slightly from raw-smoked sausage. Unless the process of smoking products is omitted.

The rest is dry-cured and raw smoked sausage at home is prepared in almost the same way:

1. Fermentation and salting of meat take place in a refrigerator at a temperature of +3 °C. For 1 kg of meat, 20 g of salt is taken, preferably nitrite.
2. After 5 days, the meat is chopped with a knife or in a meat grinder, diced lard, a teaspoon of sugar (per 3 kg of pork), pepper to taste and a tablespoon of cognac are added to the minced meat. Ready minced meat a shell pre-soaked in water is stuffed.
3. Prepared sausages should be kept under pressure in the refrigerator (+3 ° C) for a week, which will give the necessary shrinkage. After that, the products are suspended in a ventilated room at a temperature of +10 ° C for another month.

According to reviews, the recipes for curing and smoking sausage at home are simple and allow you to cook really tasty and useful product with natural ingredients.

Raw smoked sausage is an expensive, but very tasty delicacy, which is often present on holiday table. The perfect appetizer with an appetizing aroma and delicious taste. Great for making canapés, sandwiches, pizza, savory meat salads. The composition of the product includes high-quality meat, spices and spices, so this sausage is not cheap. Raw-smoked sausage at home turns out no worse than store-bought, besides, you can save the budget, enjoy the cooking process and show off your culinary skills in front of the guests.

Nutritional value and calorie content of raw smoked sausage

Raw smoked sausage is a very nutritious product, rich in protein. Also in the composition there are such useful substances as: iron, phosphorus, iodine, potassium, magnesium, vitamins PP and group B.

The process of preparing raw smoked sausage consists in long-term treatment with cold smoke, so all useful properties are preserved in the finished product.

100 g of product contains:

• Proteins - 17.86 g.
• Fats - 40.98 g.

• Carbohydrates - 0.18 g.
• Calorie content is 446 kcal.

Raw smoked sausage recipes at home

Making raw smoked sausage at home is a time-consuming process. It consists of several stages:

• food preparation and pickling;
• sausage shaping;
• smoking;
• drying.

Recipe number 1: Sausage with onions

You will need the following products:

• 1 kg beef or veal
• 1 kg pork (fatty)
• 50 g nitrite salt
• 3-4 medium onions
• 2-3 garlic cloves
• 1 teaspoon of ground spices: nutmeg, oregano, allspice
• Pork guts

The meat must be washed, dried with a paper towel, cut into small pieces. Then grind through a meat grinder with a special coarse mesh for sausages. Also skip the onions.

Then add squeezed garlic, spices, nitrite salt to the minced meat. This salt is used in the preparation various sausages. It will give smoked meats an appetizing color, increase the shelf life of the product, and prevent the process of bacteria reproduction.

Mix the minced meat thoroughly and send to a cool place or refrigerator for 24 hours.

Next, proceed to the formation of the sausage product. Fill the intestines tightly with minced meat manually or using a meat grinder with a special device. Tie the ends of the intestines with a strong thread. The length of the sausages should match the size of the smokehouse. You can form them into rings. After all the procedures, start smoking.

Recipe number 2: Raw smoked sausage with cognac

Ingredients:

• Beef or veal - 1.5 kg
• Pork (lean) - 1.5 kg
• Pork fat (salted) - 1 kg
• Salt - 150 g
• Sugar - 1 teaspoon
• Ground allspice and black pepper - 1 teaspoon
• Ascorbic acid - 15 g
• Potato starch - 4 tbsp. spoons (heaped)
• Cognac - 60-70 ml

Prepare the meat: rinse, remove films and tendons, cut into pieces of 200-300 g.

Generously rub each piece with salt, place in an enamel bowl, leave in a cool place (from 0 to +3⁰) for 48 hours.

After, grind the salted meat in a meat grinder with a large grate.

Chilled salted lard cut into approximately the same neat pieces (4-5 mm).

Thoroughly mix minced meat, bacon, spices. Add potato starch, cognac and mix again so that the pieces of lard are evenly distributed over the sausage meat.

Then fill the cleaned intestines tightly with minced meat, tie with a thread on both sides. Wrap the resulting sausages with twine, hang in a dry, cool, well-ventilated room for 3-5 days. Then you can put the semi-finished product in the smokehouse.

Smoking process

Raw smoked sausage is prepared only in a cold smoked smokehouse. The process must be continuous and last from 24 to 48 hours.

The temperature range of the smoke should be 25-28⁰ C. It is necessary to ensure that the smoke is constant and evenly distributed throughout the smokehouse.

You also need to control the density of the smoke. From too much smoke, the product may become covered with soot and have a bitter aftertaste.

For smoking, small sawdust of alder, aspen or fruit trees (cherry, pear, sweet cherry, apple tree) is used. You can not use sawdust of coniferous trees, as they have too specific a flavor that will spoil the smoked meats.

When the process of smoking with cold smoke is over, the sausages should be removed from the smokehouse, then placed in a dry, cool and dark place for drying and ripening. The temperature in the room should be no more than 10 ⁰С.

The drying process of the product is about 14 days. During this time, it will acquire a rich color, excellent taste and aroma. The finished product can be stored in a cool room for up to 4 months, while home-made raw smoked sausage will fully retain its taste qualities. Bon Appetit!

Article rating:

Raw smoked sausages are prepared, as a rule, from chilled or thawed beef, fatty, semi-fat and lean pork, as well as lamb.

Their main advantage is a serious "meat" component, especially if the product is made in accordance with GOST, - meat production technologist Andrey Efimenko told VM. - Moreover, the raw materials must be absolutely fresh. Chilled meat - no more than three days of storage, ice cream - a shelf life of up to a month. At the same time, the production of “Pig” and “Soviet” sausages from frozen meat is not allowed at all. Madeira or cognac is added to certain varieties of sausages - for taste. In general, raw smoked sausages are a real delicacy. He was like that in Soviet times, has remained to this day.

V smoked sausages, as Andrei Nikolaevich explained, as a rule, meat is used from the shoulder and back parts of the carcass, which is carefully cleaned of veins. The meat of adult pigs and 5–7-year-old bulls is most suitable for such sausages.

In the workshop, they take meat freed from the veins and cut it into pieces weighing 1-1.5 kilograms, - says the technologist. - Then salted, and seriously: salt should be 3.5 percent of the total mass of meat.

The production of raw smoked sausage takes about two months. Production is divided into a dozen stages, but at the end the product is smoked by cold smoking, and then dried for a whole month at a temperature of about plus 10 degrees.

After that, a dry white coating usually appears on the surface of the sausages, - says Andrey Efimenko. - Nothing wrong. It is on the shell that salt crystallizes. It can be removed with a tissue.

How to choose raw smoked sausage? The expert advises to pay attention to the price. good sausage does not cost less than 1000 rubles per kilo. If the price is lower, then vegetable protein was probably added to it. It is completely harmless, but, alas, not meat. The second rule: look carefully at the label. GOST sausage is better than that made according to TU - technical conditions. If the sausage contains ingredients such as dextrose, acidity regulator glucono-delta-lactone, antioxidant sodium isoascorbate and other wonders of modern chemistry, it is better to refuse to buy.

Pepper, sugar, salt, cardamom, Madeira or cognac - these should be supplements. Well, and sodium nitrite, which gives the sausage a reddish color, - Andrey Efimenko explained. - In general, the smaller the list of ingredients, the better. And vice versa.

Nutritionist Anna Kudryavtseva warns:

Raw smoked sausage is a delicacy, and you should not get carried away with it. First, it is very fatty - 40 to 50 percent of the product is animal fat. Secondly, high-calorie: up to 500 kilocalories per 100 grams. Third, it's pretty sharp. For any inflammation of the gastric mucosa, I do not advise.

REFERENCE

The following smoked sausages are prepared at Moscow meat processing plants: Pork, Maikopskaya, Sovietskaya, Servelat, Delicious, Special, Polish, Braunschweigskaya, Tambovskaya, Tourist sausages, Rostov, Russian, Ukrainian, Kuban, Uglich, Moscow and Amateur.

1. Boiled sausages.

2. Sausages and sausages.

3. Semi-smoked sausages.

4. Boiled smoked sausages.

5. Raw smoked sausages.

6. Cooked-smoked products (ham, carbonade, etc.).

7. Dry-cured products (balyk, basturma, sujuk, etc.).

8. Finished products (pates, bacon, jelly, etc.).

9. Semi-finished products (kebabs, kupaty, etc.).

10. Special nominations at the suggestion of the Expert Council (“Product for baby food", etc.).

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Semi-finished products: selection rules

Column nutritionist Marina Vaulina

In the summer, we don't feel like cooking. Especially at the cottage. Nature, fresh air, mushrooms... Why stand by the stove? Therefore, many people buy semi-finished products. But you need to choose them carefully. First, pay attention to the packaging itself. Is it well preserved? Are there any signs of defrosting? Dumplings, for example, need to be shaken properly to see if they stick together. If stuck together, it means that they were thawed, the taste is reduced, and it is better not to buy ()