Doctoral sausage should rightfully be considered the date of birth in 1936. It owes its name to the participants of the Civil War, who have undermined their health, and to those who have experienced the hardships of the tsarist regime. It was believed that this sausage is rich in all the vitamins and minerals that are necessary to strengthen the human body. This product has truly been the benchmark for a healthy diet. For many years, Doctor's sausage was consistent with its name. The meat that was used in its preparation was only of the highest grade, and its appearance always attracted buyers. For many generations, they decorated their holiday tables with this low-fat and juicy sausage, used it in snacks and salads. For a long time she was a symbol of well-being. However, over the past decades, the composition of Doctoral sausage has undergone significant changes. Starch, soy, various dyes and thickeners began to be added to it. Not without artificial additives. For some time, fish was included in the diet of pets, and this significantly affected the smell of sausage. And the use of frozen imported beef left its mark on the taste of this product.
Nevertheless, Doctor’s sausage to this day retains its leading position. Its popularity is so great that it will delight consumers for a long time to come.
However, one must be able to distinguish a real delicacy from various fakes using its good name. First of all, you should carefully study the label. A high-quality product should include seventy percent of pork, twenty-five percent of beef. Eggs account for three percent of the total, and the remaining two percent are milk powder, sugar, salt, nutmeg and cardamom. Lower quality sausages can only have fifty percent meat. The remainder is soy, starch, dyes and artificial flavors. These proportions, of course, leave their mark on the taste of sausages.
Particular attention should be paid to the list of ingredients, to analyze the list of food additives, possibly the presence of prohibited. Currently, certain flavor enhancers, acidity regulators, antioxidants, emulsifiers, stabilizers and so on are allowed to be used. But it should be remembered that the smaller the list of E-additives, the higher quality the product.
A major role is played by the appearance of the sausage. It should be dense and smooth. The shell should be solid and fit well with the product. If the requirements are violated, the sausage is clearly overdried or its expiration date has expired . The color of the meat should be light pink and mixed evenly. Bright coloring indicates an excess of dyes. If the mass has gray spots, pieces of fat, voids - all this indicates a violation of cooking technology. The permissible moisture content should be no more than sixty-five percent, fat - no more than twenty-two, protein - at least thirteen. The amount of additives that are harmful to the body should not be higher than 0.005%.
And the last thing to consider when buying a product: if the Doctor’s sausage is slippery and gives the impression of being covered with mucus, then it is clearly spoiled and unsuitable for use. A better product has a shorter shelf life. The increased content of food additives, as well as the preservatives used, significantly extend this period of time.
No less important information for people calculating the daily calorie intake. If the Doctor’s sausage is intended for breakfast, its calorie content per hundred grams is 257 kcal. And, no doubt, many will not deny themselves the pleasure of once again tasting this delicious and fragrant product.