Summer sausage ma ka hale: imu hiʻona i ka maikai loa ideas a me nā hōʻike manaʻo

Ke kumu nui ia Morohiha mea homemade sausages ma maoli haku mele 'ana. Ma na olelo e ae, e ike i ka nui o ka ai i loko o kēia huahana, a pehea ka nui o momona, ka meaʻala i hoʻohana ', nā kumu i loko o a ka Copts a me nā sausage nyunsy, a nō i loko o ka hale kūʻai,ʻaʻoleʻoe e haʻiʻaʻole. Details ma pehea e hoomakaukau maka sausage ma ka hale, hai aku oe i loko o kēia 'atikala. Me ko mākou piha nā wehewehena e ka mea hiki e kekahi.

Pehea e hoomakaukau hoʻokomo akula i ka maka sausage

No ka makaukau o ka maloo sausage hiki ke hoʻohana 'ia kekahi' ano o ka ai: puaa, pipi, hipa, a me ka läÿau, ia mea i loko o ka kekahi pakeneka e like me ka beauty. No ka makaukau o minced ai ua kaawale mai ka cartilage, momona a me ka tendon, a oki i loko o a liilii. Inā hoʻohana 'ia, e like me ka puaa a me ka pipi, a laila ka mea i pēpē kaawale. Oe e ole e pono ai, e lawe nui momoma ai, e like me ka momoku momona loa hehee, a voids. Ka loa ia sausage pela i oi ka waʻa. No ka juiciness a me kaʻono i ka hoʻokomo akula ua hou lard.

Makaukau o ka paka sausage ma ka hale pono akahele kapiia lakou a pau i ka ai. E paipai aku ka hoʻohana 'ana i ka nitrite paakai, i loaʻa antioxidant ia ma luna o ke kaikea a me maoli i ka holopapa ola o ka hoʻopau' ana i huahana. Nitrite ka paʻakai apono 'no ka piha loa ia'na o ka koʻohune botulism. Me kēia 'Oponopono e kiʻi palekana huahana loa paʻakikī i ka home, e e.

I ka pōkā pū no ka maka sausage

hoomakaukau homemade sausages ka wā i hoʻohana 2 ke ano o na leho: maoli a me kaʻimi hoʻopunipuni. Ka mea, i like loa tolerated ma ke kaʻina hana o ka pūnuku puhi a me ka mai ole o poha, akā, i nui kaʻokoʻa.

Natural casings - i kaʻiʻo puaʻa, pipi, a me ke keiki hipa hoʻokahi naʻau liʻiliʻi paha casings. ka mea, e kuai lilo aku la ua ihi, i loko o ka kūikawā paakai brine a holo-piha. Mamua o ka hoʻohana 'ia i lawa ke alohaʻia no ka 7-10 mau minuke i ka wai huihui me ka paakai, alaila, he mea hiki, e hoʻomaka e fatten hoʻokomo akula.

He loa kūpono i ka makaukau ana o sausages ka hoʻohana 'ana i ka collagenʻili lahilahi. Ua 'Aʻole e koi limu pulu i loko o ka wai ma mua ana, a me kekahi hana pūnaewele ana. Haʻalele maoli casings waiho i loko o ka Pahu Hau, collagen e noho i loko o ka lumi kuke ai poʻe huki i mau makahiki.

Maikaʻi no ka sayings maka sausages kemikala pīlali iwi "Aytsel". Ua Ua wehewehe aku ma ka maikaʻi permeability i ka uahi, ua ia'ku i microbiological punahelu hoopuni ihi aku, aʻaʻole ihi aku ma waho pūnaewele.

E hoolilo ana i maka sausages ma ka hale

Ka hale maloo sausage hoomakaukau kaʻina paa wahi i loko o ka kēia kaʻina:

1. Ka puaa a me ka pipi (700 g) Ua backfilled me ka paakai (50 g) a hoouna aku la i ka refrigerated holopapa manaʻo koke ma lalo a ma luna o ka pahu hau, ma ka mahana papa koa mai ka 0 a hiki i +3 ° C. Ai i loko o ka paʻakai e noho no 5-7 lā.
2. Mana i kaʻai me ka paakai a me ka mince me ka puka o ka 4 mm o.
3. Ua oki i polū o 3.5 mm o kona kaikea a (600 g).
4. Ma ka pipi hoʻokomoʻeleʻele kekahi pahūpahū a me ka kālika (2 cloves). Ua Ua hoi pono e hookui 6 g. O ka paʻakai nitrite i loko o ka pāʻoihana no ka hoopakele ana i ka waihoʻoluʻu a me ka make ana o koʻohune botulism.
5. Ma hope o tamping wahī hoʻokomo akula i loko o sausage berena loaa punctured ma kekahi mau wahi kui kele, a kaulia ana i loko o ke anu lumi (0-3 ° C) i 7 lā no ke kimu ole.
6. Paka sausage undergoes anu iaoia (ma ka wela, aole oi aku mamua o 20 ° C) i mau lā.
7. Maloo sausage ma kona home no kekahi mahina malalo e shrinkage i loko o ka luawai-ventilated a me ka lewa mahana mea,ʻaʻole ma luna o 10 ° C. Ma ia mau ana, i ka pau sausage hiki ke waiho waho no 4 mahina.

Beauty Honolulu paka sausage

Ma ka like ano paka piha ai popo berena makaukau a kaulana Honolulu sausage. Ai ma hope o prosola pepe i loko o ka mōhaiʻai grinder koke me ka puaʻa. I ka hopena o ka ono a me kaʻaʻahu hionapāʻili kauwela sausage ma ka hale.

Beauty no ka hoomakaukau ana i na huahana komo ai i ka hoʻohana 'o ia nā mea hoʻohui: 900 g. O ka pipi, 500 nā huna o wīwī puaa, 600 g. O ka lard, 70 g. O ka paʻakai, 4 g. O ke kōpaʻa, 2 g. O kaʻeleʻele a keʻokeʻo kekahi pahūpahū, cardamom ae like nō. Keia dala o ka huahana loaa 2 kg o minced ai mea e like ai. Shrinkage o ka hoʻopau 'ana i huahana mea ole e emi malalo o 30% o ka palapala kaumaha.

Paka sausage "Moscow" i loko o ka hale

Ka sausage kaulana "Moskovskaya" i mai ka honua pipi, akā, me ka hou o ka apana nui o ka puaʻa. Pehea e e maloʻo sausage ma ka hale, i wehewehe ia ma au mamuli luna, akā, na nā mea hoʻohui no keia, ua pono i ka kēia. (. 1 tsp) 1.5 kg o ka pipi, 500 g. O ka lard, 70 g. O ka paʻakai, kō, 3 g. Ainaʻeleʻele a keʻokeʻo kekahi pahūpahū nutmeg.

Mai ka la e 2kg mea o nā mea hoʻohui a meʻaʻala maoli lepo pipi.

Pipi kauwela sausage ma ka hale

E hoao homemade salami kiʻi iʻoi aku ma mua o ka hale kūʻai, akā, hapa o kona ano maoli, i paʻakai glutamate a me nā pilikia mea hoʻonui. Oe i huina mana hoʻomalu ma luna o ka pau imu kaʻina hana, mai ke kūʻai o ka maka mea a pau me ka maloʻoʻana ma hope o momoku.

Pipi kauwela sausage ma ka hale ua hana ma luna o kēia beauty:

1. 1.5 kg o ka pipi brisket a me hams iʻoki me ka pahi i loko uuku polū.
2. Na minced ai ua hou a hiki i 75 g. O nitrite paʻakai, ai mea ala kahi, a me ka 20 g. O 1.5 g. O like me ka hana 'ike loea. I hoakaka ia ka nui o na nā mea hoʻohui ua nānā 'ana ma luna o 3 kg o kaʻai. Like me ka hana 'ike loea ma minced i hoʻohuiʻia ke akahele, no ka mea, ka mea, pale aku mea hōʻemi o ka maka mea, inhibiting pathogenic a me ka putrefactive koʻohune, a hōʻeleu i? Iecaianoaaiiie o lacticʻakika.
3. Minced loa hui a me kana olelo hoopomaikai i ka loa pilipaa wahi Via sausage 'ohe ole ai grinder me ke kupaianaha kīʻamo.
4. E olalo moʻomeheu hoʻomaka i ka hana, ua hoonoho iho i ka sausage berena i loko o ke ea, a eke ae, e ku no ka 48 hola i mehana ea, a laila, i kekahi po i loko o ka Pahu Hau.
5. Next hua huʻihuʻi e uwahi ana: 2 × 4 hola, 3 manawa 2 hola no 14 lā i like manawaʻanuʻu.

Inā i keia manawa i ka sausage mea nō pulu, ka mea, ua waiho ia ke wehe 'ia i ka berena paka i loko o ventilated hakahaka no kekahi 14-30 lā.

Jerked sausage ma ka hale

Ke kaʻina hana o ka hoomakaukau ana jerked sausage okoa mai paka iki. Ua i ke kaʻina hana o ka momoku 'atikala ua hōʻike pū' ana.

сырокопченая колбаса в домашних условиях готовятся практически аналогично: No ka mea koena, jerked a paka sausage ma ka hale i hoomakaukau ai ma ka nui o ka ia:

1. Fermentation a kapiia lakou a pau ka ai ana i loko o ka Pahu Hau ma +3 ° C. 1 kg o ka ai ia 20 g. O ka paakai, kaʻoi loa nitrite.
2. Ma hope o 5 mau lā, i ka ai ka aina i loko o kaʻai grinder a me ka pahi, e hoʻokomo akula i hoʻohuiʻia momona, oki i polū, he teaspoon o kō (3 kgʻiʻo puaʻa), kekahi pahūpahū a me ka tablespoon brandy. Makaukau ai Mea LikeʻOle mālama '-ʻona nō i loko o ka wai iwi.
3. Sausages makaukau i ka hebedoma e moe ma lalo o ka paona o ka Pahu Hau (+3 ° C), a haawi mai i ka pono shrinkage. Ma hope o ia, no ka huina hoonui ua kaulia ana i loko o ka lumi ventilated ma ka wela o ka +10 ° C no ka mahina.

E like me ka nāʻana, ideas jerked a paka sausages ma kona wahi, ua alodio, a ae e kuke maoliʻono, a olakino huahana me ka kūlohelohe haku mele 'ana.