The production of air-dried raw sausage

Submitted by Fleischportal.de am June 15, 2018, Published in Spices & Ingredients

The production of air-dried raw sausage belongs to the supreme discipline of sausage production. With no other sausage does the care in the choice of materials and production play such a big role. In contrast to the classic smoked salami, there is no stabilization process (hurdle technology), the smoke, with the air-dried sausage. On the one hand, the smoke inhibits the growth of yeasts and molds; on the other hand, there is a cross-linking of the proteins on the surface, which forms the typical, slightly leathery skin. In addition, smoking accelerates the drying process. In order to ensure a stable surface of the air-dried sausage without smoke as well as a typical aroma formation without off-taste, greater care must therefore be taken in the selection of casing and material as well as in production and maturation.

Here are the most important points:

Use only fresh and hygienically impeccable meat and fat material. Do not use meat that has been stored under vacuum. Only use frozen fresh meat for the production process, no frozen meat for storage.
Carry out a thorough thorough cleaning of the machines and devices to be used before starting production.
Use devices only when they are dry.
Use hygienically perfect intestinal material.
Only use fresh synthetic and hide fiber casings that have not been previously soaked. Adhere to soaking times and temperatures for the casings so that the required shrinkback is guaranteed. Otherwise, wrinkles or even peeling of the intestine can occur during ripening.

Hygienically perfect natural casings are also suitable. They should also be soaked under running water like fibrous casings.
The use of starter cultures in combination with seasoning and technology compounds are strongly recommended for production. These are to be added well mixed with each other at the beginning of the production. For example ProtectSTART^® Starter cultures from MOGUNTIA build up a competitive flora against unwanted germs relatively quickly. These special protective cultures are ideal for the maturation of air-dried raw sausage (also for onion sausage, for example).

Before the raw sausage products are brought into the ripening facilities, any germs that may have adhered to the surface should be briefly showered off.
Hygienically perfect ripening systems with functioning temperature and humidity control are very important for maintaining the ripening parameters in order to prevent the formation of deposits or mold. This also applies to the post-maturing and storage rooms.
If necessary, it can be washed several times with a solution containing an acid preparation such as AussenFRISCHIN^® from MOGUNTIA minimize the growth of unwanted germs.
A controlled temperature and humidity control is essential in order to avoid dry edges or the formation of mold, etc. These can differ depending on the ripening system.
We recommend only using sterilized spices. At MOGUNTIA these raw sausage compounds are under the BESSAVIT^® cleantec^® Find series e.g. BESSAVIT^® CT^® (cleantec^®) Parmanello with a Mediterranean flavor. This is used in combination with ProtectSTART^® Starter cultures, which prevent the growth of undesirable germs and also ensure the necessary ripening.