Extra

Extra sausage is a boiled sausage consisting of a dense consistency of selected beef meat and fresh chicken meat of the thigh and loin, with a combination of a light note of garlic, which gives an appetite to this product, as well as a balanced ratio of white and black peppers ginger and macis leaves. Despite the development of technologies, the methods of making boiled sausage have practically not changed since the beginning of industrial production of this product. This is still a long and time-consuming process, which includes many important details. But recently, more and more manufacturers are immediately grinding meat into fine minced meat, saving a lot of time and energy resources. Simplification of the technology of meat mass production has become possible due to the fact that the knives of modern industrial meat grinders are made of stronger metal. Small minced meat is placed in special containers and salted with sodium nitrite. Then it is sent to the freezer, where it is stored for at least 48 hours. It is believed that the higher the degree of salting of minced meat, the tastier the sausage turns out. The final stage of creating a homogeneous meat mixture takes place in cutters – special machines for grinding minced meat. Then the meat mass is packed into shells under excessive pressure, after which the sausage passes the stage of binding, cooking, cooling and is sent to the warehouse. In the doses allowed by GOST, sodium nitrite is completely safe for health. It is used to give the product a natural meat color, as well as an antibacterial agent that prevents the growth of the pathogen of botulism. It is necessary to store the sausage only in the refrigerator in food paper or plastic containers. It is forbidden to store sausage products in a plastic bag! Sausage is not suitable for storage in the freezer due to the high water content in its composition.