September 26 on "Inter" was released edition of "utility program" dedicated cooked and smoked sausage.
How to choose the most qualitative sausage?
«In my fridge is always a sausage, especially love the boiled-smoked like "Moscow" and "sausage" - recognizes the finest expert talk show singer Dmitry Kolyadenko. – In our country, there is one feature: the later trade mark, the better the product. Therefore, I try to buy the sausage manufacturers who had just appeared on the Ukrainian market. She is the most delicious and high quality. In addition, a good sausage is possible to distinguish the taste, so before you buy is always trying. Also pay attention to the label. The less a part of the ingredients, the better: in an ideal product in general contains only meat, fat and spices. This sausage has a softly pronounced taste, but the meat is felt in it. My favorite - Fanny Pekingese - devours both her cheeks. And he never makes a mistake in quality!»
GOST and TU: What's the difference?
"All cooked sausages can be manufactured according to GOST or technical conditions (TU), - explains talk show host Alexander Lukyanenko. – The difference between them - in the composition and price. In the sausage the premium made by EU standards, in addition to meat, lard and spices, there is only water. A composition in cooked smoked sausage, which is made of W, 50% of the ingredients may have a vegetable origin. Instead of meat you can find fiber, soy or starch. These components reduce the price of production of a meat product. In this case, the same fiber does not affect the quality of the sausage, you just pay for the water that it holds».
Can sausage cause addiction?
"To enhance the taste in the sausage can add a flavor enhancer, monosodium glutamate E621, - says expert on quality and food safety Yulia Plum. – If a person frequently consumes products with this ingredient, over time it may lose the desire to eat regular food. The presence of this component suggests that the sausage is something wrong. Whether the manufacture of sausages used poor-quality meat. Whether on the meat to save money, and laid it enough. Or in the sausage meat is substitutes, fillers, thickeners, water and the mass of food additives. But the most common reason for the use of monosodium glutamate - a combination of all these options. Sausage of good meat flavor enhancer is not necessary».
How to choose a quality boiled-smoked sausage? / istockphoto.com
How to determine the presence of starch and soy in the sausage?
"Qualitative sausage has a resilient structure, - goes on to explain Julia Plum. – But the main thing to sliced as it does not become brittle - a sign of excessive presence of starch. If we are really soft, it is likely that it is made primarily not from meat but from plant protein, soy. Consistency smoked sausages should be thick, cooked and smoked - less dense, but not elastic and loose, not sprawling».
Whether to meet the sausage "dress for success"?
"The shell can tell a lot about the quality of meat products, - says an expert on quality and safety of food Julia Plum. – low-grade products are rarely to be found in a natural casing, are more commonly used synthetic polymer packaging. Protein casings class above are made from the skins of cattle, their basis is collagen, so that they are quite edible. Natural casings - intestines, bladders, stomachs - traditional in the manufacture of sausages, it is better to give preference to them».
How to determine the quality of fat in the sausage?
«To reduce the cost of production, to add the sausage, not only soy - Julia says Plum. - Forge even fat - lard, which is part of the boiled-smoked sausages, replace alginate complex. The quality sausage fat while cutting should not be left on the knife. If any type of sausage added fat, the fat pieces may only be white. If they are pink or yellow, then touched up the product and its quality leaves much to be desired».
What is the daily rate of consumption of sausages?
«Cooked smoked sausage - tasty and rich product, - He speaks gastroenterologist Tatyana Kulish. – It will be useful, if not exceed the daily rate of not more than 50 grams. It is best to combine the sausage with lots of vegetables and avoid fatty high-calorie foods. It is not necessary to use it for children under 3 years of age, as well as those who have stomach ulcers and heart, as it includes a lot of salt. This is not a diet product, lose weight on it does not work, because in 100 grams of sausage - 400 calories. And most importantly, choose a sausage, which is close to the natural».
What marketing techniques used by manufacturers to sell more sausages?
"The sausage slicing large pack with wide margins gives the feeling that you have taken care of all the cut, and the product seems to be more due to the visual width - explains marketer Dmitry Rozenfeld. – But cutting is always more expensive because the manufacturer bears the costs, and it is they discourage the buyer's expense. "
How best to store the sausage?
"If you want to have in your refrigerator sausage preserved as long as possible and do not spoil, just need to grease it with lemon or a raw egg protein, - He speaks columnist "Kitchen Tips" Dmitriy Chistyakov. – Smoked cooked product can be stored in the refrigerator or in the freezer. Should refrain from plastic bags. It is better to use a container or foil. Temperature range should be from 0 to 4 degrees».
How to distinguish natural from smoking using liquid smoke?
«Cooked sausage must undergo the process of smoking, but manufacturers sometimes replaced smoking special liquid, - says author of stories "utility program" Faith Borsuk. – Natural smoking gives a dry and glossy surface of the shell, the scent should be subtle and profound. But the pungent smell is evidence that long sausage soaked in a special liquid for smoking. To ensure that the sausage is no harmful additives, can cook it yourself. Starting shell meat prepared on the grill and smoke at the usual chips. It is important to measure the temperature of sausage, it should be 80 degrees. And you can not smoke indoors: in this case, the sausage will absorb poisonous emissions from wood chips».
How to choose a quality boiled-smoked sausage? / istockphoto.com
Even more useful tips on how to choose the right boiled-smoked sausage, and incredible secrets of manufacturers of sausage - the release of a talk show on the quality of life "Living Program": https://www.youtube.com/watch? v = a7d9q92l-L0
