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مشاهدة النسخة كاملة : صناعات غذائية( meat smoking )



جمال عبد العظيم
03-28-2013, 09:33 AM
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جمال عبد العظيم
03-28-2013, 10:28 AM
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جمال عبد العظيم
03-28-2013, 11:32 AM
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جمال عبد العظيم
03-28-2013, 09:56 PM
Meats
Metric
US


lean pork trimmings (butt)
400 g
0.88 lb.


beef (chuck)
400 g
0.88 lb.


pork back fat or fat trimmings
200 g
0.44 lb.


Ingredients per 1000g (1 kg) of meat

salt
28 g
5 tsp.


Cure #2
2.5 g
½ tsp.


dextrose (glucose), 0.2%




sugar, 0.2%




white pepper
2.0 g
1 tsp.


black peppercorns
4.0 g
1 tsp.


whole fennel seeds (dried)
3.0 g
2 tsp.


garlic
2.0 g
1 small clove


red wine (Chianti)
25 ml
1½ Tbsp.


T-SPX culture
0.12 g
use scale


Instructions

Grind meat and fat through 3/16” plate (5 mm).
Mix all ingredients with ground meat.
Stuff firmly into beef middles or 46-60 mm protein lined fibrous 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 about 30 days. The sausage is dried until around 30-35% in weight is lost.
Store sausages at 10-15º C (50-59º F), 75% humidity.

NotesThe following spice and herb combination can be found in some recipes:
spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.
herbs: 3 parts marjoram, 1 part thyme, 1 part basil.
To make 5 kg sausage about 7 g of spices and 4 g of herbs are needed.










http://www.wedlinydomowe.com/public/images/sausage-recipes/salami-finocchiona.jpg

majed.s.k
06-01-2014, 03:38 PM
مجهودك كبير في هذا القسم

majed.s.k
06-01-2014, 03:39 PM
نحتاج مثل هذا الموضوع للبطاطس