What is chorizo?
Chorizo is a specific type of sausages. It is usually made with pork. This product has its origin in Spain and
Portugal, where the tradition of sausage goes back to the times of the Roman
Empire, but thanks to its rich flavor and diversity it has become very popular
in other kitchens, such as the Mexican one.
Nowadays, chorizo
can be found in different latitudes of Central and South America, as well as
in the Philippines.
Nutritional Characteristics
The pork present in the chorizo places it as a source of
proteins of high biological value, while the fat gives it a high caloric
value; This last aspect should be taken
into account by those people for whom fat consumption is restricted.
Stages of the process
of elaboration of sausages
The elaboration of sausages is carried out in different
stages, but in general the following process is followed.
Choose the raw
material
The type of meat will
depend on the kind of sausages you are going to produce. Pork is the raw material par excellence; however, you can also use beef. The animal's blood is used to prepare blood
sausages; the fat, to make the chistorra
or chorizo.
Chopped
After choosing the
raw material comes the chopping process.
For this, special equipment such as mills are used, for example. The meat must be refrigerated or frozen and
the blades properly sharpened.
Mixed and kneaded
At this stage the
minced meat is mixed and kneaded with the rest of the ingredients, such as
condiments and spices, and with the additives used for preservation.
Sausage
Once the dough is
prepared, the previously washed guts are filled. For this, pneumatic embuchacadoras are
used. It is crucial that in the process
of sausage the dough does not come into contact with water or with wet areas
that may favor the appearance of abnormal colorations.
Cooking and smoking
Some sausages are
subjected to cooking processes, while others are smoked. Both processes have the purpose of giving the
sausage a firm consistency, product of the coagulation of the proteins and the
partial dehydration of the product. In
addition, they serve to fix the color and prolong its life.
Healing
The healing process
is nothing more than drying the chorizo in the air, in order to obtain a more
stable product with a good flavor.
During this stage, in addition, the organoleptic properties that
characterize sausages are developed.
MAIN INGREDIENTS OF
EMBUTIDO
Sausage making | Machinery and consumables installation
The main ingredient
of the sausage is meat, which is usually pork or beef, although you can use any
type of animal meat, such as wild boar, deer, etc ...
Fat is another
essential component of sausages, which can be added in the form of bacon or
infiltrated into the lean itself.
The sausage also contains
salt to flavor, act as a preservative and retard microbial growth.
Sugars, such as
starch, glucose, lactose, etc ... are mainly used as an energy source for
lactic acid bacteria, essential for sausage making.
Nitrates and nitrates
are involved in the appearance of the characteristic pink color of sausages.
Spices and condiments
give the sausage the characteristic flavor that differentiates them from each
other.
Last but not least,
the natural or artificial casings, a fundamental component that will contain
all the ingredients mentioned above and that will condition the ripening of the
product.
Conclusion
Chorizo is a food
product that is characterized by its rich flavor. In addition, it offers a nutritional
diversity. It can be used for multiple
recipes, barbecues or you can simply eat alone.
It is an ideal product to satisfy the palate of the most demanding
clientele.
In the market there is a great variety of sausages. However, producing your own sausages, in
addition to being simple, is an excellent way to reduce costs and provide your
customers with more fresh and tasty products.
Likewise, it is
important to keep in mind the importance of the acquisition of safe raw
materials, as well as hygienic practices at the time of manufacture.
