{"id":3381,"date":"2019-10-16T15:09:33","date_gmt":"2019-10-16T07:09:33","guid":{"rendered":"https:\/\/www.taizyfoodmachine.com\/?p=3381"},"modified":"2020-09-08T12:01:17","modified_gmt":"2020-09-08T04:01:17","slug":"how-to-make-red-sausage-red-sausage-making-steps","status":"publish","type":"post","link":"https:\/\/www.taizyfoodmachine.com\/tr\/how-to-make-red-sausage-red-sausage-making-steps.html","title":{"rendered":"K\u0131rm\u0131z\u0131 sosis nas\u0131l yap\u0131l\u0131r? \/ k\u0131rm\u0131z\u0131 sosis yap\u0131m ad\u0131mlar\u0131"},"content":{"rendered":"
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4.8\/5 - (5 oy) <\/div> <\/div>

K\u0131rm\u0131z\u0131 sosis ayn\u0131 zamanda duman sosisi olarak da an\u0131l\u0131r, piyasada \u00e7ok yayg\u0131nd\u0131r. \u0130nsanlar g\u00fcnl\u00fck hayatta da onu yemeyi tercih ediyorlar. Evde sosis nas\u0131l yap\u0131l\u0131r? Sosis \u00fcretim s\u00fcreci olduk\u00e7a kolay, bug\u00fcn sizler i\u00e7in tarifini ve a\u015famalar\u0131n\u0131 payla\u015faca\u011f\u0131m.<\/p>

Sosis Tarifi<\/h2>

500g kare domuz eti, 226g ya\u011fl\u0131 domuz eti, 250g s\u0131\u011f\u0131r eti, 38g ni\u015fasta, 3,6g soya protein tozu, 35g tuz, 6,6g Ajinomoto, 0,9g biber, 0,1g sodyum nitrit, 292g su.<\/p>

Hammaddeler ve ara\u00e7lar<\/p>

Domuz eti, su, kasa, k\u0131yma makinesi, et kesme ve kar\u0131\u015ft\u0131rma makinesi, sosis makinesi, pi\u015firme f\u0131r\u0131n\u0131, buzdolab\u0131, havaland\u0131rma i\u011fnesi, b\u0131\u00e7aklar, dekapaj kutusu, paslanmaz \u00e7elik le\u011fen, pamuk ipli\u011fi, platform terazisi, ind\u00fcksiyonlu ocak, t\u00fcts\u00fcleme f\u0131r\u0131n\u0131 vb.<\/p>

Not: Hijyenik denetimden ge\u00e7mi\u015f taze ve dondurulmu\u015f domuz eti gereklidir. Temiz keseyi k\u00fc\u00e7\u00fck par\u00e7alar halinde keseceksiniz ve boyutlar\u0131 yakla\u015f\u0131k 5 ila 6 cm olmal\u0131d\u0131r.<\/p>

Tur\u015fu<\/h2>
  1. Tuzu etle kar\u0131\u015ft\u0131r\u0131n ve h\u0131zla kaba koyun ve tur\u015fu odas\u0131nda 2~4 \u00b0C'de yakla\u015f\u0131k 72 saat saklay\u0131n.<\/li>
  2. Et par\u00e7as\u0131n\u0131n y\u00fczeyi ve kesilen y\u00fczeyin tamam\u0131 parlak renklere d\u00f6n\u00fc\u015fm\u00fc\u015f, sa\u011flam ve elastiktir. Genellikle b\u00fcy\u00fck ya\u011f par\u00e7alar\u0131 i\u00e7eren salamura ya\u011f da soyulabilir ya\u011f bloklar\u0131 olabilir.<\/li>
  3. \u0130nce tuzu ve sodyum nitrat\u0131 (50 kg ya\u011f ve yakla\u015f\u0131k 25 g sodyum nitrat) kese ya\u011f\u0131 \u00fczerinde elle kar\u0131\u015ft\u0131r\u0131n. Y\u00fczey kristalin bir tuz tabakas\u0131yla e\u015fit bir \u015fekilde kapland\u0131\u011f\u0131nda, onu hemen 2 ~4 \u00b0C'lik dekapaj odas\u0131na ta\u015f\u0131mal\u0131s\u0131n\u0131z.<\/li>
  4. 3 ila 5 g\u00fcn sonra ya\u011f sertle\u015fti ve derin tabaka ile d\u0131\u015f y\u00fczeyin renginin tutarl\u0131 olup olmad\u0131\u011f\u0131n\u0131 kontrol etmek i\u00e7in eti kesebilirsiniz.<\/li> <\/ol>

    Et \u00f6\u011f\u00fctme<\/h2>

    Ya\u011fs\u0131z eti bir k\u0131yma makinesine koyun; \u00e7ap\u0131 2 ila 3 mm'dir.<\/p>

    Doldurmay\u0131 kar\u0131\u015ft\u0131rma<\/h2>
    1. Sar\u0131msaklar\u0131 par\u00e7alara ay\u0131r\u0131n<\/li>
    2. Ya\u011fl\u0131 par\u00e7alar\u0131 1cm kareler halinde kesin.<\/li>
    3. Ni\u015fastaya 25% ila 30% su ekleyin, altta y\u00fczen ve batan yabanc\u0131 maddeleri \u00e7\u0131kar\u0131n.<\/li>
    4. Ni\u015fasta bulamac\u0131n\u0131 k\u0131y\u0131lm\u0131\u015f domuz etinin i\u00e7ine d\u00f6k\u00fcn.<\/li>
    5. Kastedilen kareyi biberle kar\u0131\u015ft\u0131r\u0131n.<\/li>
    6. Et doldurma s\u0131cakl\u0131\u011f\u0131 10 \u00b0C civar\u0131ndad\u0131r.<\/li> <\/ol>

      Doldurma<\/h2>

      Kasan\u0131n i\u00e7ini ve d\u0131\u015f\u0131n\u0131 y\u0131kay\u0131n, nemi kontrol edin ve kokuyu giderin. Et kasan\u0131n i\u00e7erisine d\u00f6k\u00fcld\u00fckten sonra pamuk ip ile ba\u011flan\u0131r. \u0130\u00e7 harc\u0131n\u0131 doldurduktan sonra k\u0131rm\u0131z\u0131 sosislerin kurumas\u0131 i\u00e7in d\u00fc\u011f\u00fcm\u00fc s\u00f6k\u00fcp ba\u011f\u0131rsaklar\u0131 delmeniz gerekiyor.<\/p>

      Pi\u015firme<\/h2>
      1. K\u0131rm\u0131z\u0131 sosisi tahta dire\u011fe asarken sosis ile sosis aras\u0131ndaki mesafe 3 ~ 4 cm'dir.<\/li>
      2. K\u0131rm\u0131z\u0131 sosisin alt katman\u0131n\u0131n s\u0131cakl\u0131\u011f\u0131 65~85\u00b0C'de tutulmal\u0131d\u0131r ve pi\u015firme s\u00fcresi 1 saattir.<\/li>
      3. Kab\u0131n kuru olmas\u0131 ve sosis y\u00fczeyinin yap\u0131\u015fkanl\u0131k hissi vermeden yar\u0131 saydam g\u00f6r\u00fcnmesi durumunda pi\u015firme i\u015flemi tamamlanm\u0131\u015ft\u0131r. Ayn\u0131 zamanda \u00f6n sosisin yan\u0131nda et ya\u011fs\u0131z pembe renktedir.<\/li> <\/ol>

        Kaynama<\/h2>
        1. Su s\u0131cakl\u0131\u011f\u0131 85 ila 90 \u00b0C'ye ula\u015fmal\u0131d\u0131r.<\/li>
        2. Tencerede sabit s\u0131cakl\u0131k 80-83 \u00b0C'de tutulmal\u0131 ve kaynama s\u00fcresi 20-30 dakika olmal\u0131d\u0131r.<\/li>
        3. Her sosisin merkezinin s\u0131cakl\u0131\u011f\u0131 72 \u00b0C veya daha y\u00fcksektir. Genellikle sosis sertse ve elastikiyet yeterliyse her \u015fey tamamd\u0131r.<\/li> <\/ol>

          So\u011futma<\/h2>

          Pi\u015fen k\u0131rm\u0131z\u0131 sosisi havaland\u0131r\u0131lan bir ortama koyun.<\/p>

          Sigara i\u00e7mek<\/h2>
          1. Yakacak odunu tabana yerle\u015ftirin ve bir kat tala\u015fla \u00f6rt\u00fcn.<\/li>
          2. Yakacak odun ve tala\u015f oran\u0131 1:2'dir.<\/li>
          3. Pi\u015fmi\u015f k\u0131rm\u0131z\u0131 sosisi f\u0131r\u0131na koyun, odun y\u0131\u011f\u0131n\u0131n\u0131 ate\u015fleyin ve kap\u0131y\u0131 kapat\u0131n.<\/li>
          4. F\u0131r\u0131n\u0131 12 saat boyunca 35~45\u00b0C'de tutun.<\/li> <\/ol>

            Sosis \u00fcretim hatt\u0131<\/a><\/strong> i\u00e7in profesyonel i\u015fleme makinelerimiz var, daha fazla bilgi i\u00e7in l\u00fctfen bizimle ileti\u015fime ge\u00e7in.<\/p>","protected":false},"excerpt":{"rendered":"

            Red sausage is also named as smoke sausage, it is very common in the market. And people prefer to eating it in daily life. How to make sausage at home? The sausage production process is very easy, and today I will share the recipe and the steps for you. Sausage Recipe 500g square pork, 226g […]<\/p>\n","protected":false},"author":1,"featured_media":3432,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[62],"tags":[],"class_list":["post-3381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"views":1,"_links":{"self":[{"href":"https:\/\/www.taizyfoodmachine.com\/tr\/wp-json\/wp\/v2\/posts\/3381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.taizyfoodmachine.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.taizyfoodmachine.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.taizyfoodmachine.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.taizyfoodmachine.com\/tr\/wp-json\/wp\/v2\/comments?post=3381"}],"version-history":[{"count":0,"href":"https:\/\/www.taizyfoodmachine.com\/tr\/wp-json\/wp\/v2\/posts\/3381\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.taizyfoodmachine.com\/tr\/wp-json\/wp\/v2\/media\/3432"}],"wp:attachment":[{"href":"https:\/\/www.taizyfoodmachine.com\/tr\/wp-json\/wp\/v2\/media?parent=3381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.taizyfoodmachine.com\/tr\/wp-json\/wp\/v2\/categories?post=3381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.taizyfoodmachine.com\/tr\/wp-json\/wp\/v2\/tags?post=3381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}