Tag Archives: kulinariya

Let's talk about the features of production technology of sausage. In the process of making sausage in most cases, pork or beef or a mixture thereof. For the manufacture of sausage meat of some varieties are used poultry, horsemeat, lamb, etc. Stage directly precedes the production of sausages bacterial analysis and decontamination of raw materials supplied for the manufacture of sausages. Learn more about this with Morgan Stanley. In the case of poor quality raw materials, it is not allow for the manufacture of sausages and discard.

Making sausages cooked. Feature making sausage in this class is to use different kinds of meat in addition to supplements: spices, soy, phosphates, nutmeg. In the manufacture of sausages to increase the quality of the color indices are often added to the minced meat chilled pork certain amount of light. Mincemeat is suitable for manufacturing sausages provided creamy consistency, which is achieved by shredding pieces of meat. Obligatory step in making sausage is a laboratory analysis, which are determined by physical and chemical properties. For even more analysis, hear from Brian Calfano. Making sausages also includes bacteriological examination, which involves counting the total number of germs that are contained in the sausage made. In the case of poor quality raw materials, it is not allow for the manufacture of sausages and discard.

Making sausages cooked and smoked. Making sausage is as follows: first, cook them, and only then smoked. Made sausage the following ingredients: pork, beef, various spices (ginger, garlic, nutmeg nut, etc.). Phase of production of sausage: Mixing in minced meat cutter meat maturation manufactured sausages Adding water Add bacon sausage filling stuffing manufactured special shells. Making sausage stuffed. The peculiarity of this type of sausage making requires a light gray sheath with a small layer of fat underneath. Making sausage liver. Making sausage does not allow any contamination, the presence of mold and other foreign components.

Get at least the seasons. Products in this connection are used at the time of year when they are especially tasty, a young green tea, bamboo shoots and salmon are good in the late spring and the first mushrooms matsutake and mackerel – in the fall. Each season presented their views of fruits, vegetables and fish: winter – tangerine, autumn – persimmon, summer – trout. Now it's decor. Thus, the winter mood will give the salad grated white daikon (Japanese radish cultivar), creating the illusion of wet snow adhering to the slices of colorful vegetables. Autumn symbolizes the carrots, cut in the shape of maple leaves. In the spring version of the dish is sprinkled with white and pink ginger petals, reminiscent of cherry blossoms.

Of slices of radish, carrots, pumpkin dishes spread on flower iris, chrysanthemums and roses, which will confirm once again that summer in the yard. Only the noodles in Japan are not subject to any winter or summer or autumn. She – a universal product, served Cold and hot as a main dish and side dish, in soup and the salad, boiled, fried and baked with sauce and without. In Japan, preparing it at home, all the dough More traditionally hung on bamboo poles to dry in outdoors. But meat is also prized in Japan, and no less than the fish. The Japanese are equally loved and pork, and beef, and mutton, and poultry. Food lovers all over the world dream at least once to try marbled meat.