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Chapter 26
Sausages and Cured Foods
1
Chapter Objectives
1. Prepare simple drycured and brinecured foods.
2. Prepare simple smoked foods.
3. Prepare fresh, cured, and smoked sausages.
2
Sausages have been popular since ancient times.
First made to utilize and preserve trimmings and less desirable cuts of meat.
The term “charcutier” means one who prepares and sells pork products.
3
Curing and Smoking
Ingredients for curing foods: 1. Salt as a preservative
2. Nitrites and nitrites used to prevent botulism infection
3. Sugars modify the flavor
4. Herbs, spices, and other flavors
4
Curing Methods
Dry cures cure ingredients are packed or rubbed over the food to coat completely
Brines a solution of salt and other curing ingredients in water. Food submerged or injected with brine.
5
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