Sausage ... Fresh, juicy, aromatic, made from good meat, with spices, with a crispy golden crust! Are there many people who refuse to eat yummy?
Sausages of different types, prepared according to special company recipes by regular chefs, are the highlight of some restaurants and cafes. Delicatessen lovers often prefer to cook sausages on their own, at home. Both those and other masters in the process of production of meat masterpieces use special equipment for filling minced protein, natural or artificial casings - a sausage syringe. What varieties of this kitchen utensil are there? How are they arranged? What are they for?
Sausage syringe: where applicable
The device is used in the manufacturing process of sausages, sausages and other products. It is in widespread use in meat shops and catering establishments.
The sausage syringe was also appreciated by home craftsmen. This simple device will help any novice cook in the preparation of the most delicious varieties of meat delicacy. A sausage syringe is necessary for uniform filling of the prepared shell with the stuffing. Its use significantly speeds up the process. The device is also used to prepare original fish and vegetable dishes. A quality sausage syringe will come in handy when you cook a product from minced meat - the taste of meat is best preserved in such a sausage.
Benefits
The culinary syringe allows you to easily and inexpensively cook sausages, sausages and sausages, eliminating the presence of modified products from their composition. This is its main advantage. There are some more pluses in the device’s device features:
- ease of operation, maintenance;
- a variety of nozzles provides a rich assortment of products;
- nozzle replacement mechanism facilitates the replacement of a damaged shell;
- the machine is compact, easy to transport and save;
- hand syringes provide high performance, despite the fact that they do not use electricity (efficiency).
According to reviews by users with experience with the device, the preparation of sausage products using such a device delivers a lot of positive! In addition, syringes are never blocked, as is the case with meat grinders. The process itself is much faster. In addition, product quality improves: sausages are dense and mouth-watering.
Principle of operation
Everyone can deal with the functioning of the device. First, a funnel is fixed to the cylinder with the piston placed in the middle. The movement of the piston provides the forcemeat to the shell, which is worn on the funnel. By the way, it works using hydraulics (in case of mains operation). You can use the manual method. The use of hydraulic models provides vacuum filling of the shell, providing a longer shelf life.
Sometimes sausage syringes are equipped with an automatic twisting device that allows you to dose the volume of forcemeat to make small sausages without the use of a clipper. The syringe works according to a simple principle: pre-prepared minced meat is placed in the cylinder of the device, the piston pushes the products to the funnel with the shell on.
Varieties
According to the type of execution, the device is of two types:
- Vertical syringe for sausages. It is used in the process of stuffing the meat shell with a rough consistency.
- Horizontal syringe for sausages. It is the most popular because of the increased comfort in use.
The following devices are distinguished by type of energy source:
- Manual sausage syringe (mechanical). Unit performance is entirely dependent on operator labor.
- Hydraulic filler. It is used in the work of production shops, guaranteed to ensure the density of the packing.
- Vacuum Syringe. The best option for the highest quality shell packing.
According to the type of forcemeat feed, the devices are divided into rotary, which are used in work with low-temperature and structured minced meat, and screw (recommended for liquid material).
How to choose?
When choosing a filler for sausages, it is necessary to take into account, firstly, the planned volume of production. For the manufacture of a small number of products, the best option is a manual (mechanical) syringe. It is characterized by ease of use and durability. For large production volumes, a rotary filler is best suited. Sausage syringe with a small volume of the working cylinder (3-8 l) is used in catering establishments and mini-shops. Devices equipped with a working cylinder with an increased volume (10-15 l) are used for industrial production.
Secondly, when choosing a device, the number of nozzles with which the device is equipped is taken into account. The richness of the range of products depends on them. In addition, it should be noted that the vertical sausage syringe is more compact than the horizontal model. But it costs a little more. Experts also advise choosing a vacuum unit for large enterprises and workshops: this will provide a significant reduction in the amount of rejects and an improvement in the density of minced meat in the shell. But for home-made sausages , a syringe with a 1.5-3 liter flask is recommended.
How the most popular sausage syringe for the home works: steps
The most preferred sausage filler in home production is the 3-liter unit. It works like this:
- minced meat is prepared in a meat grinder and hammered tightly into the chamber;
- the selected nozzle is attached to the bell of the cylinder (thin for lamb, thick for pork and beef);
- they put a washed bowel on it, pull it with an accordion along its entire length;
- scroll the handle on the bed so that the stuffing enters the nozzle;
- the end of the intestine (shell) is slightly pulled forward and a knot is tied (they also use a thread or lace);
- stuff the shell with minced meat, remove it from the nozzle, dress it from the other end.
The manufacturing process ends with the fact that the sausage is divided into fragments, twisting the shell in several places.
Features of Home Production
The drive is equipped with two gears to provide different feed speeds. Stuffing stuffing is done at low speed, which allows you to evenly fill the shell without voids. The quick mode is designed not for work, but for removing the syringe from the cylinder, as well as immersing it in the chamber during the stuffing of the stuffing.
The most preferred model for home-made is a horizontal sausage syringe: it is more convenient for holding the casing during filling. Usually equipped with a certain number of outlet funnels with different diameters. This makes it easy to choose the right model for making sausages and sausages. Sometimes syringes are equipped with nozzles for making hamburger patties. By the way, during the manufacture of all parts in contact with meat, stainless steel and other neutral materials are used.
Top Brands: An Overview
According to users who have experience with the device, the best professional mechanical syringes for sausages are made by Italian manufacturers such as Sirman, Frosty, Fma, Fimar. Among the best professional electromechanical equipment, Altezoro products are available at an affordable price. Consumers are also paying attention to such companies: Kocateq, Sirman, Hakka Brothers and Apach. Their products are also good to use, affordable and of high quality.
Examples
Let's consider how the sausage syringe (manual) Frosty SH-3 works. This is a mechanical sausage making machine from an Italian manufacturer. Type of loading - horizontal, principle of operation - mechanical. The material for manufacturing the cylinder and the body is a durable, wear-resistant stainless steel, the air exhaust piston is made of food-grade nylon. The gear transmission is made of hardened brushed steel. The single-speed unit is equipped with nylon nozzles (diameter: 16, 22, 32, 38 mm) in an amount of 4 pcs. The volume of the cylinder is 3 liters. Length - 470 mm, height - 240 mm.
Another striking example is the sausage syringe (manual) Frosty SV-3. Type of loading - vertical, principle of operation - mechanical. The rest of the data is similar to the previous model. Parameters: length - 300 mm, width - 340 mm, height - 570 mm. In a word, there are a lot of models. If desired, a list of devices can be found in any professional store.
Rates
The cost of a food syringe is determined by its size. More expensive are models equipped with a volumetric camera, designed for a significant mass of minced meat. So, a manual (mechanical) 3-5-liter syringe costs about 9-12 thousand rubles. Small electric devices will cost more - 150 thousand. The price of a mini-model with a chamber volume designed for 1.5 kg of minced meat (the material for nozzles is not stainless steel, but plastic) is about 2-2.5 thousand rubles.
Stuffing sausages with a meat grinder is a very long and laborious process. A food syringe is able to significantly facilitate it, its use significantly expands the range of products. Filler of sausage casings is an indispensable tool for a real cook. Bon Appetit!