Sausage moscow

Moscow sausage of many domestic consumers is invariably associated with a shortage presented in the form of a stick of tasty, fragrant and expensive dry sausage. Fortunately, today there is no shortage, but raw smoked sausages rightfully belong to the category of delicatessen products.

A distinctive feature of Moscow sausage is its dense consistency, sharp smell and pleasant brackish taste. The loaf (stick) of Moscow sausage itself has a pronounced "wrinkle, " and with the emerging pieces of lard under the shell.

In its chemical composition, Moscow sausage is characterized by an increased fat content, a rather high protein content with a low moisture content, due to which it can be stored for a long time. And Moscow sausage is characterized by the consumer's hope that it is a real meat sausage due to its high cost.

Interestingly, Moscow belongs to the group of raw smoked sausages, but in practice it turns out that there is also a cooked-smoked version of it. That is why, when choosing sausage, it is very important to look not only at the name Moskovskaya, but also at the variety: i. c. - boiled-smoked, and s/c - raw smoked.

It is worth noting that the concept of "dry" sausage means all non-cooked sausage, but there are quite a lot of such types - all of them are distinguished by production technology, and therefore taste features. As for the raw smoked sausage of Moscow, this product always goes through the smoking process, and then long-term drying, without cooking. Cooked-smoked types of sausages (including Moscow sausages) are smoked and boiled, and then additionally smoked and dried.

Previously, Moscow sausage was boldly and without fear taken with it on long trips, since it was really stored for a very long time. However, times change and quality often becomes much worse. In order to be able to purchase high-quality Moscow sausage with confidence, it is important not only to focus on its appearance, but also to carefully study the composition of Moscow sausage, which is always on the packaging.

Composition of Moscow sausage

As part of Moscow sausage according to GOST, beef and pork speck are mandatory components. In addition, culinary food salt, granulated sugar, ground nutmeg and ground black pepper are introduced as flavoring additives.

As you know, during the heat treatment, the meat loses its original saturated color, acquiring grayish shades. That is why a color fixer - the so-called sodium nitrate - is additionally added to the composition of Moscow sausage (as well as to most sausages). The calorie content of Moscow sausage is 47

2. 7 kcal.