Technology: Production of Jellied Brawn
Gelatine can vary in origin (beef or pork) and bloom number. Different bloom numbers for the Aspita/gelatine influence solidity.1. Select the meat
The meat should be handpicked. Rinds, meat, fat and any other ingredients must be as fresh as possible when they are processed.2. Preprocess the meat
Cure the meat (inject if necessary), cook it, allow it to cool down if required, and then cut it.3. Make the gelatine
Dissolve the Aspita/gelatine in hot water. Add the vinegar and salt, and vegetables if required.4. Mix and stuff
Heat the inlay material (e.g. meat, vegetables) if required, mix with aspic, and stuff into casing. Alternatively, stuff the warm inlay material into the casing and infuse it with aspic.5. Cook
To achieve an optimal shelf life, heat at a temperature of around 80°C (core temperature 72-75 °C).6. Allow to cool
Depending on the type of casing used, allow the sausages to cool in a water bath or in the production room, and then store then in a cool place.INFO: All times and temperatures are guide values. The exact values can be determined based on the available machinery, the active agents that are used, and the filling quantity.
