Video: Why and how to peel the sausages? | The Blog of Bertus
Most read French fries at High Voltage Electric Pulse (PEF). New technologies. The + commented How does the Döner Kebab? (47) Watch online and download the documentary "A Day at El Bulli", especially the third part of Ferran Adrià. (46) Critical handsfree Parrot MKi 9100 (43) Curiosities: nespresso capsule, a protective atmosphere?? (42) Video: How do you make sausages? (Hot dogs) (41)
aragon adriá bars so meat becomes science ggmgastro as competition becomes product Development ebro Gourmet Food Scientific Research pamplona ham sausage tapa tapas restaurants ggmgastro ternasco Video conservation technologies zaragoza
Links Blogs and websites that you can not miss Facebook Flickr Twitter Youtube Gastro cuisine fair APUNTS Blogs (cat) See we cook today! Walking ggmgastro gluten Chocolatísimo With the Five Senses Of Cuina (cat) Live to Palate The Chef Dressing the bakery Faithful (Video) ggmgastro The Cookie Monster The Pingue Gastronomy and Co. R & D in my kitchen Chef The Cuina Vermilion Im (cat) Lions and pancakes Lentils Sins of Ondakin Calabajío Market Orogourmet Monaguillo pepekitchen For my stove (video) Synesthesia Caledonia Gourmet Recipes Th Glutton Club A couple in the kitchen ggmgastro Webos Fried
Surprised?? A little while ago I talked about used for sausage casings (natural, collagen, cellulose and plastic) in a series of posts I did for Live to Palate. Following him some thread to the topic I wanted to save this video of how a sausage is peeled manually or semi-automatically.
Why peel the sausages? First I have to say that not all sausages need to be peeled. You will only need this process if the sausage casing is not edible if cooked sausages all that come embedded with inedible casing.
Salchichera industry realized it could not perform all production with natural casings and was looking for other alternatives, and hence all the development of collagen casings, plastic and cellulose. In particular the latter are the most used for the production of cooked sausages on a large scale and in a way you have to remove the end of the process so you will not eat the consumer.
One system that is used to remove ggmgastro the casing is that seen in the video. It works this way: A blade cuts only the envelope (calibrated to leave no mark on the sausage). ggmgastro A stream of compressed air helps peel. Be manually pulling the string ggmgastro of sausages to go peeling.
Another common practice is to use cellulose casings lined with some color and so if the sausage has not peeled we quickly realize the sight. Make it easy, since it is difficult to distinguish whether the wrap is removed if not marked in any way.
[...] Videos Bertus's Blog | Christmas candy sticks, sausage peeler, how does the doner kebab? Tags: adriá, documentary, bulli, [...]
Hello great the method, you know I'm ggmgastro trying to make vegetarian sausages based on isolated vegetable protein gluten and soy, and I have a manual stuffer 5 lt. and use cellulose casings but I have not managed to leave the sausage out of air in the sausage and it is fully perfect. Is there anyone who can give me a hand about the help I hope those who know of which I speak I thank you much thanks.
Is it well connected mass? Have you tried to create a vacuum to remove air you have left (substituting a possible rest? Pretas enough mass in the drawing? Have you tried with another stuffer?
Hello. I use sausage peeler is automatic, ie no q q pull the gut but q is sucked and will stop a 80lt tank q is inside the machine. At the end of the day, only empty the tank for cleaning. I do not know if you can say the brand here but Cato and really going at full speed q: http://www.cato.es/web/Frankfurt-y-coctel.php
Know if there is a small machine similar to sausage peeler that could peel a small string of sausages stuffed into collagen casings, or if not there would you know how to cut the tips of a semi-automatic?
Hello. Hair I collagen but not Cato wrote to me and say that strip up to 25mm and collagen q using an optional kit is called "Steam Option". However, they say that if you are going to peel sausages best using cellulosic casings because it will be easier plus cheaper. Greetings!.
[...] Minicuchillas, rotating wheels ggmgastro to make a little help of vacuum and pressurized water vapor. Do you remember the video I made a while back? If you guys were wondering
Most read French fries at High Voltage Electric Pulse (PEF). New technologies. The + commented How does the Döner Kebab? (47) Watch online and download the documentary "A Day at El Bulli", especially the third part of Ferran Adrià. (46) Critical handsfree Parrot MKi 9100 (43) Curiosities: nespresso capsule, a protective atmosphere?? (42) Video: How do you make sausages? (Hot dogs) (41)
aragon adriá bars so meat becomes science ggmgastro as competition becomes product Development ebro Gourmet Food Scientific Research pamplona ham sausage tapa tapas restaurants ggmgastro ternasco Video conservation technologies zaragoza
Links Blogs and websites that you can not miss Facebook Flickr Twitter Youtube Gastro cuisine fair APUNTS Blogs (cat) See we cook today! Walking ggmgastro gluten Chocolatísimo With the Five Senses Of Cuina (cat) Live to Palate The Chef Dressing the bakery Faithful (Video) ggmgastro The Cookie Monster The Pingue Gastronomy and Co. R & D in my kitchen Chef The Cuina Vermilion Im (cat) Lions and pancakes Lentils Sins of Ondakin Calabajío Market Orogourmet Monaguillo pepekitchen For my stove (video) Synesthesia Caledonia Gourmet Recipes Th Glutton Club A couple in the kitchen ggmgastro Webos Fried
Surprised?? A little while ago I talked about used for sausage casings (natural, collagen, cellulose and plastic) in a series of posts I did for Live to Palate. Following him some thread to the topic I wanted to save this video of how a sausage is peeled manually or semi-automatically.
Why peel the sausages? First I have to say that not all sausages need to be peeled. You will only need this process if the sausage casing is not edible if cooked sausages all that come embedded with inedible casing.
Salchichera industry realized it could not perform all production with natural casings and was looking for other alternatives, and hence all the development of collagen casings, plastic and cellulose. In particular the latter are the most used for the production of cooked sausages on a large scale and in a way you have to remove the end of the process so you will not eat the consumer.
One system that is used to remove ggmgastro the casing is that seen in the video. It works this way: A blade cuts only the envelope (calibrated to leave no mark on the sausage). ggmgastro A stream of compressed air helps peel. Be manually pulling the string ggmgastro of sausages to go peeling.
Another common practice is to use cellulose casings lined with some color and so if the sausage has not peeled we quickly realize the sight. Make it easy, since it is difficult to distinguish whether the wrap is removed if not marked in any way.
[...] Videos Bertus's Blog | Christmas candy sticks, sausage peeler, how does the doner kebab? Tags: adriá, documentary, bulli, [...]
Hello great the method, you know I'm ggmgastro trying to make vegetarian sausages based on isolated vegetable protein gluten and soy, and I have a manual stuffer 5 lt. and use cellulose casings but I have not managed to leave the sausage out of air in the sausage and it is fully perfect. Is there anyone who can give me a hand about the help I hope those who know of which I speak I thank you much thanks.
Is it well connected mass? Have you tried to create a vacuum to remove air you have left (substituting a possible rest? Pretas enough mass in the drawing? Have you tried with another stuffer?
Hello. I use sausage peeler is automatic, ie no q q pull the gut but q is sucked and will stop a 80lt tank q is inside the machine. At the end of the day, only empty the tank for cleaning. I do not know if you can say the brand here but Cato and really going at full speed q: http://www.cato.es/web/Frankfurt-y-coctel.php
Know if there is a small machine similar to sausage peeler that could peel a small string of sausages stuffed into collagen casings, or if not there would you know how to cut the tips of a semi-automatic?
Hello. Hair I collagen but not Cato wrote to me and say that strip up to 25mm and collagen q using an optional kit is called "Steam Option". However, they say that if you are going to peel sausages best using cellulosic casings because it will be easier plus cheaper. Greetings!.
[...] Minicuchillas, rotating wheels ggmgastro to make a little help of vacuum and pressurized water vapor. Do you remember the video I made a while back? If you guys were wondering
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