Yogesh Singh

  Steps in Making Sausages Sausage making has been used for hundreds of years to preserve meat.    Comminution (Particle Reduction) Comminution is the process by which meat is ground, chopped, diced, emulsified, or reduced to minute particles for incorporation into sausage.   Grinding: Lean meat and fat are ground to form a uniform mixture separately by using a machine which has screw, rotating blades and the grinder. The size of the holes determines the final product thickness.   ·          Mixing: Cylinder of fat and meat are mixed together to form a homogenous mixture. ·          Chopping: It is done in a machine which has a metal bowl and a rotating knife also called as Silent Chopper or Flier. RPM (Rotation Per Minute) of bowl and speed can be adjusted as per the required texture.   Emulsification - If a meat mixture is comminuted with salt in a bowl ...

  Sausage Casings   Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a  sausage . Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of  collagen  and  cellulose . The material is then shaped via a continuous extrusion process – producing a single sausage casing of indefinite length – which is then cut into desired lengths, usually while the extrusion process continues.   Natural casings ·         Origin Natural sausage casings are made from the  sub-mucosa  of the small intestine, a layer of the  intestine  that consists mainly of naturally occurring collagen. In Western European cuisine and Chinese cuisine, most casings come from pigs, but elsewhere the intestines of sheep, goats, cattle and sometimes horses are also used. To prepare the inte...

  Sausages                                                                    A sausage consists of ground meat, animal fat, salt and spices and sometimes other ingredients such as herbs; usually packed in a casing. Sausage making is a very old food preservation technique. Historically, the casing has been the intestines of the animal, though it is now generally synthetic. Sausage may be fresh or preserved by curing or smoking. Besides being eaten in its own, sausage is also used as an ingredient in other foods. Sausage is a natural outcome of efficient butchery. History: It is mostly assumed that sausages were involved by Sumarian, i.e. in Iraq today. Around 3000 BC, Chinese sausage Lachang, which consists of goat and lamb meat was first mentioned in 589 BC. Evidence suggests...

  LARDER Larder Kitchen   Definition & Introduction of Larder Work   The larder or Garde Manger is a department set aside for the storage of perishable food, both raw and cooked. It is the place where food stuffs such as meat; fish, poultry and game are prepared and made ready for cooking. In this department, all cold food items found on the menu such as Hors d’oeuvre cold fish or meat dishes, cold sauces, salad dressings are prepared and dressed. One particular special duty of this department is the preparation and presentation of all types of cold buffet, which are nowadays a feature of so many functions.   For these functions to be carried out, it is  essential  that: ·          The larder be separated from the kitchen and located in a cool place. At the same time, it must be close to the kitchen to avoid undue running between two departments which are closely interrelated. ·  ...