[讨论]salami

pudding

Definition: The name applied to a family of sausages similar to cervelats. Both styles are uncooked but safe to eat without heating because they';ve been preserved by curing. Salamis, however, tend to be more boldly seasoned (particularly with garlic), coarser, drier and, unlike cervelats, rarely smoked. Salamis are usually air-dried and vary in size, shape, seasoning and curing process. Though they';re usually made from a mixture of beef and pork, the kosher versions are strictly beef. Among the best-known Italian salamis are Genoa (rich, fatty and studded with white peppercorns) and cotto (studded with black peppercorns). The nonpork kosher salamis are cooked and semisoft. Italian-American favorites include Alesandri and Alpino. frizzes and pepperoni are also salami-type sausages. With the casing uncut, whole dry salamis will keep for several years. Once cut, they should be tightly wrapped and refrigerated for up to two weeks. Salami is best served at room temperature and can be eaten as a snack or as part of an antipasto platter, or chopped and used in dishes such as soups and salads. See also sausage.

pudding

Let';s talk about it!

luobuyu

定义: 名字适用了于香肠家庭相似与熏腊肠。 两样式是未煮过没有热化但可以放心的吃，因为是preserved保存了。
蒜味咸腊肠, 但是, 倾向于更加大程度地被晒干(特别用大蒜), 更加粗糙, 烘干 不同于熏腊肠, 很少烟熏。
蒜味咸腊肠由风干制的，其变化通常在大小, 形状, 晒干和preserved过程。 虽然他们通常由牛肉（牛肉是非常严密洁净的）和猪肉混合物来制作； 在意大利蒜味咸腊肠之中最响誉的是（Genoa）(材料丰富, 肥腻和撒满白色的干胡椒) 和cotto (撒满黑的干胡椒)；nonpork 洁净蒜味咸腊肠被烹调和semisoft 。
意大利美国喜爱包括Alesandri 和Alpino 。 卷曲并且意大利辣味香肠并且是蒜味咸腊肠类型香肠。 完好的, 整体干蒜味咸腊肠可以保持好几年； 一旦切开, 应将他们裹紧并冷藏，保质期为二星期。 蒜味咸腊肠最好在室温下食用, 可以选择它作为快餐或作为开胃小菜盛肉盘一部分被享用, 或切下在作为譬如汤和沙拉中用，请参见香肠。

^_^ 我翻译的 不知道 对不对 见笑了！咯咯

luobuyu

preserved by curing. 中译为 治疗
我的理解是蒜中的成分能抑菌或杀菌，preserved by curing.应译为保鲜？腌制？

pudding

[这个贴子最后由pudding在 2006/01/03 04:15pm 第 1 次编辑]

萨拉米是一系列和(以牛肉为主的) 熏香肠类似的香肠.它们(萨拉米和熏香肠)都是通过发酵达到不必蒸煮加工即可安全食用的产品.但是萨拉米的调味更为大胆(特别是加入大蒜),粗粒、干燥。而且与熏香肠不同的是：它很少烟熏。萨拉米通常是自然风干，因大小、形状、调味和发酵方法不同而口感各异。虽然它们可以以牛肉和猪肉混合为原料，但是按犹太教食规清洁可食的食品必须为全牛肉.在意大利腊肠中众所周知的是热那亚式萨拉米香肠( 油腻的、富含脂肪和撒满白胡椒)和cotto(撒满黑的干胡椒) 。不含猪肉的犹太教食规清洁可食的萨拉米需要蒸煮且为半干状态.Italian-American喜欢(用猪肉和牛肉不经熏制的)亚历山大萨拉米香肠和(不经熏制的)高山萨拉米香肠。肉卷和意大利辣香肠也是萨拉米式的香肠。不剥出外包装的全干萨拉米可以保存几年。一旦切开，裹紧并冷藏条件下可以储存多达两周。萨拉米适于在室温下食用，可以作为小吃或大浅盘开胃菜之一，或切下放在汤和沙拉中用，和香肠差不多。[br][br]-=-=-=-=- 以下内容由pudding在2006年01月03日 04:18pm时添加 -=-=-=-=-
本想和大家分享这点英语的资料,没有想到变成翻译了,那我也试一试!
大家多多指教!

pudding

Who can offer more information about salami?
We can talk about it .

insecteater

curing是腌制的意思，是保藏（ preserve)食物的手段之一。
这里用到的CURING 是dry curing,干腌。

pudding

more????????????????????

insecteater

Salami – what it is and how it’s made
Salami on pizza is for some people what tomato sauce on noodles is for others. There is surely nothing to beat the aroma and taste of a salami pizza straight out of the oven! But do you know what salami really is?
The easy answer, of course, is that salami is a sort of sausage – and one of the most popular of them all. You can find it in almost endless varieties on the sausage shelves in the supermarket, or at your butcher’s, and if you are looking for something a little out of the ordinary, you can treat yourself perhaps to a piece of Milan salami from a delicatessen. But if you look long enough at all the different kinds of salami, you will find yourself wondering what goes into them, and how they are made.
Salami, then, is a kind of sausage. The word “sausage” comes originally from the Latin “salsicia”, which in turn is based on “salsus”, meaning salted. Salting, of course, is a form of preservation, though the word has long been used for spiced (not just salted) meat stuffed into a cylindrical skin made from an animal’s intestine. What makes one kind of sausage different from another is the special method of production. Depending on the type of processing, you can get cooked sausage (such as liver sausage or blood sausage), scalded sausage (pork sausage, Jagdwurst or meat loaf), and raw sausage.
Salami belongs to the group of “raw” sausages. These, in turn, are subdivided into firm types such as mettwurst, cervelat and salami, and spreadable types such as teewurst.
The fact that salami is a raw sausage indicates that the meat used for it is processed raw. In fact, the meat is not boiled or heated in any way even during the further course of processing. The basic ingredients for salami, depending on the particular type, are beef, turkey or pork, firm fat, salt, herbs and spices. Unlike other kinds of sausage, salami is made of muscle meat, which should be as dry as possible, together with firm fat taken from the back, shoulder and ham. The meat and fat are then ground to “sausage meat” in a cutter, a special machine with rotating blades. Care must be taken to ensure that the meat and fat are evenly ground to yield a uniform grain. The resulting type of sausage depends on the grain, i.e. how finely the pieces of meat have been ground – medium-grain is used for salami, fine-grain for cervelat.
After grinding, the sausage meat is mixed with salt, herbs and spices and filled into moisture-permeable casings. Nowadays the casings are very rarely made of animal intestine, which is confined mostly to domestic slaughtering or to small producers. After filling has been done, the salami is left to “rest” for about 1 or 2 days at 24 °C and 95% humidity before being placed in climatically controlled chambers or drying lofts and allowed to mature slowly. This maturing process varies from a few days to several months and includes a number of sub-processes to help the salami keep longer and enhance its flavour.
1. The main purpose of maturing is to make the salami keep longer. A decisive part is played here by the lactic acid bacteria naturally present in meat. These bacteria transform the sugar content of the meat into acid. The resulting acid medium (with a pH value of around 5.3) inhibits the proliferation of spoilage micro-organisms. To ensure that sufficient acid is produced, small amounts of utilisable sugar are added to the sausage meat.
These bacteria not only play a part in aroma formation, but even act chemically on parts of the fat content to split the fatty acids into taste enhancers.
2. During the maturing process the salami very gradually loses moisture. This decrease in water content makes an important contribution to helping the salami keep longer. Without water, many micro-organisms become unable to grow and proliferate. A low water content not only makes it impossible for many micro-organisms to grow and proliferate, but also strengthens the acid medium. Depending on the length of the maturing period, sausage can lose up to 40% of its original weight.
3. Both the processes just mentioned are accompanied by the development of a characteristic reddish cured colour. The addition of “cure” (sodium nitrite) to the sausage meat ensures that the salami will not take on a disagreeable appearance during processing but will retain its fresh and appetising colour. Cure has the effect of converting the muscle colour pigment (myoglobin) to the heat-resistant cure pigment.
4. A long maturing period not only ensures that salami keeps longer and develops aroma, but also gives it its firm consistency. When salt is added during the grinding of the raw meat, the milk protein is dissolved and forms a thin film round the meat particles, thus giving rise to a fine grid construction in which the fat particles can be enclosed. The meat and fat particles adhering together in this way are tightly bound together by the lowering of the pH value, the decreasing water content and a number of attendant biochemical processes.
To achieve a more intensive taste, the maturation period can be as much as six months or even longer, depending on the type of salami. Another way of refining salami is to smoke it cold during or after maturation. Thus the combined action of various sub-processes helps to give each type of salami its own particular texture, and this is the reason for the enormous variety of salamis on the market.
Nowadays salami production is taking more account of modern dietary habits. The fat content has been reduced considerably by increasing the proportion of meat. With an average fat content of 27 g per 100 g portion, salami need not take back seat to other foods eaten on bread, such as ham or cheese. In any case, fat is an important supplier of energy and nutrition for many of our bodily functions. To perform some of these functions our bodies need animal fats. Given a balanced diet, in which salami plays a part, we can make sure that we take up sufficient amounts of all the nutrients we need. One point which should not be forgotten is that salami would not be so tasty without fat, since the fat content is an indispensable vehicle for all the flavours and aromas.

insecteater

Universal Sausage Sensation

The sausage was invented as a means of preserving and making less-desirable cuts of meat, blood and internal organs of animals more palatable. Sausages — whether pork, beef, turkey, lamb, fish or vegetarian — generally are categorized by their processing method: fresh, cured or cooked.
In Germany, the three principal categories of sausage are based on the processing method. Rohwursts (bratwurst and cervelat) are raw sausages made from cured meats and eaten sliced or as spreads. Parboiled bruhwursts (frankfurters, wieners and weisswurt, a white veal sausage) are sometimes smoked, then heated and sliced. Kochwursts (leberwurst, a liver sausage, and blood sausages) are fully cooked.
In England and the Caribbean, blood sausages, or “black puddings,” are grilled, boiled, fried, added to beans and stews, or sliced and eaten cold. They contain blood, heart, liver, and oatmeal or rice, seasoned with ginger, nutmeg, chiles and chopped onions. Other English sausages include Oxford, with sage, nutmeg and pepper; Yorkshire, with nutmeg, clove and cayenne; and Glamorgan, with cheese, leek and egg white. Haggis, Scotland’s national dish, consists of meat offal and cereal, seasoned with black pepper, cayenne and nutmeg.
Italy produces regional varieties of seasoned and dried salami, made with pork, beef or veal, such as seasoned Genovese salami, casalinga and Milanes. Mortadella is a large, pink, cooked pork sausage stuffed with pistachios or olives. Southern Italians make spicier sausages, including peperone, calabrese and Napoletano, a long, thin pork and beef sausage with red and black pepper.
The French serve short, plump poached saucisson de Morteau with cabbage, potatoes or lentils. Chipolata is a long sausage made with pork and cooked rice stuffed in sheep’s intestine. Short, stumpy cervela, flavored with garlic, coriander, allspice and nutmeg, is found in sauces and salads, or as cold slices served with mustard sauce and onions. Boudin, or blood sausages, are eaten as appetizers or snacks in the French Caribbean.
In Spain, Mexico and Portugal, chorizos and morcillas (black blood sausages) are popular. Minced pork with fat, garlic, black pepper, sweet and hot paprika, or red peppers, makes up chorizos. Morcillas, flavored with clove, cinnamon and onions, seasoned beans, rice or vegetables, are added to soups and stews, or eaten cold as appetizers. Dessert-type pork sausages, called butifarra negra and blanca, include spices or sugar, cinnamon and lemon. Sobrasada is a soft, spicy, reddish-orange sausage eaten as a snack or spread. Brazilians formulate grilled or barbecued linguica, made from pork and spices, and add them to feijoada completa, a spicy bean stew.
Andouille, a tripe-based spicy smoked sausage, is popular in Cajun dishes. It can be eaten cold as a starter, cooked or grilled with other meats, rice and vegetables, and is essential in the gumbos of New Orleans.

pudding

very good!
go on!

[本帖最后由 资料员 于 2006-9-14 13:39 编辑]