Fermented Sucuk is one of the most popular foods of Turkish cuisine. It is usually consumed for breakfast and is used in sandwiches, meals and appetizers. Fermented sujuks, unlike other types of sujuks, is subjected to a long-term fermentation process. This process creates a difference in taste and aroma in sucuk.
Fermented sujuk;
- It is a widely used nutrient in Turkish cuisine. It is among the processed meat products and is widely consumed in our country.
- It is usually made from red meat and usually veal or beef is used.
- In its manufacture, salt is used to enhance the flavor and increase the durability of the product.
- It is flavored with spices such as cumin, black pepper, garlic, red pepper powder and new spring.
- Our Naturally Fermented Ege Sucukları contains our special heirloom spice mix formulas.
- Fermented Sucuk is a type of sujuk that is much more valuable and valuable than other types of sujuk in terms of natural ripening process, nutritional and protein values, quality and taste.
Fermentation Process:
Fermented sujuk is different from other types of sausage from the beginning of production.
The traditional fermentation process, which is a careful and difficult step, is applied until the end. The fermentation process enhances the flavor, aroma and texture of the meat. The process causes the bacteria and yeast in the sausage to break down the sugar and starch in the meat. This interaction creates a sweet taste in sausage.
In addition, during natural drying in the sun that lasts for days, it causes the formation of a dark reddish color, a delicious taste and odor in the sausage first.
How is Fermented Sujuk Made?
Fermented sausage is obtained by going through a certain manufacturing process together with traditional manufacturing methods and methods. During production, first the carcass meat is separated from its bones and nerves and chopped and mixed with our ancestral spice mixes. Spiced pieces of meat are passed through thick mirror mincers, placed in chrome vats, and kept in cold storage for 18 hours. Thus, the traditional fermentation process begins with the identification of spices with coarse ground meat, the natural process of spices burning and flavoring thick ground beef for 18 hours. The next day, the thick ground minced meat in the chrome vessel, which comes out of the cold storage and darkens as the spices burn the minced meat, is passed through a fine-mirror mincer to turn the meat into a homogeneous structure and soften it before entering the filling machine.
After this process, our sujuk minced meat (sujuk dough) made with fragrant spice flavors becomes ready for filling. Unfortunately, collagen, which is not produced in our Beautiful Homeland and which we have to import from Spain, is a quality product in terms of health and the structure of the sausage. On a certain day and at a certain degree (13-15), the humidity and Ph rate are controlled and the sujuks are rested in the rooms until a certain hour.
The pH ratio of a real fermented sujuk should decrease to 5.3 – 5.4 in the first 36 hours, and then to around 4.8-4.9 after 72 hours. No heat treatment sujuk can reach these criteria values. The fact that fermented sujuk has been flavored through a certain maturation process always keeps its quality at a higher level compared to other types of sujuk. Natural drying process and showering process is applied in the sunlight at the specified hours and days. Showering is used to protect the structure of the sujuk, which continues fermentation by showering, from the heat of sunlight.
What are the Differences of Fermented Sucuk from Heat Treated Sucuk?
Sucuk, which is one of the most popular foods of Turkish cuisine and usually decorates the breakfast tables, contains various spices. Sucuk can be considered as the main food of the Turkmen, which is a kind of red meat flavored with various spices and usually made of red meat, such as dry meat.
Fermented Sucuk is a special kind of this delicious food. Fermented sausage is produced through naturally occurring microbial fermentation. The meat used to make sujuk is mixed with spices and then this mixture is left to rest for a few days. During this resting period, the meat’s natural enzymes and microorganisms work to break down the meat’s proteins and enhance its flavor.
In this process, the natural sugars of the meat are also consumed by the microorganisms, and as a result, the sujuk contains less sugar and more flavor and taste.
In addition, acids produced by microorganisms create a sour taste in sujuk. Fermented sausage is distinguished from other sausages by a special aroma and taste profile obtained by this fermentation process.
Fermented sausage contains probiotics, which also have health benefits.
These probiotics can boost the immune system and improve digestive health by increasing gut-healthy bacteria. Also, fermented sujuk may be more easily digestible because the proteins of the meat are broken down and broken down into smaller pieces during the fermentation process. The main differences between fermented sujuk and regular sujuk can be listed as follows.
Definition of Fermented Sujuk
Fermented sujuk is prepared with a traditional method and undergoes natural fermentation for at least 2-3 months. In this process, bacteria and yeasts in the sausage break down the sugars, creating flavor and aroma. Fermented sujuk has a more intense aroma and flavor.
Fermented Sucuk is a much more valuable and valuable type of sausage than other types of sausage in terms of natural ripening process, nutritional and protein values, quality and taste.
Heat Treated Sujuk
Heat-treated sujuk is prepared without fermentation and is generally produced by industrial methods. Light-treated sujuks are faster to prepare and are produced in less time.
For this reason, the structure, taste and aroma, and value quality of heat-treated sujuksare less than fermented sujuks.
Storage Time
Fermented sujuk is a product that can last for a long time. Fermented sujuks have a longer shelf life due to the natural fermentation process. Normal sujuks, on the other hand, have a shorter storage time, as they are not fermented.
Usage Area
Fermented sujuk is generally used not only to be consumed, but also to add flavor and aroma to dishes. Normal sujuks can also be used for this purpose, but because fermented sujuks provide a more intense flavor and aroma, they may be more suitable for adding more flavor to dishes.
Fermented sujuk is traditionally considered an important food for Turkish cuisine due to its long shelf life and durability. Sujuk, once fermented, can stay fresh for a long time and can be stored even at room temperature. Also, sujuk is a popular choice, especially for travel or outdoor activities, as it is an easily transportable food.
However, making fermented sujuk also involves some risks. If the meat is not hot enough, bacteria can multiply and cause poisoning. For this reason, it is important to provide hygienic conditions and use appropriate temperatures in fermented sujuk production.
Benefits of Fermented Sujuk
Fermented sujuk is one of the most popular foods of Turkish cuisine. Protein source Fermented sujuk is known to have many health benefits. In this article, detailed information has been given about the benefits of fermented sujuk.
Fermented sujuk is a meat product created by mixing raw red meat with salt and spices and keeping it for a certain period of time. The fermentation process takes place by coating the meat with salt and the growth of bacteria and yeasts naturally. At the end of this process, sujuk acquires a more intense aroma and taste. Here, we have listed the benefits of fermented sujuk for you.
Protein Source
Fermented sujuk contains a high amount of protein. Protein is important for keeping our muscles, bones and immune system healthy. Consuming fermented sujuk can help you meet your daily protein needs.
Vitamin and Mineral Source
Fermented sujuk is a source of many vitamins and minerals such as B vitamins, iron and zinc. B vitamins are important for nervous system health, energy production and cell regeneration. Iron is important for oxygen-carrying capacity, and zinc is important for immune system health, cell growth and wound healing.
Intestinal Health
Fermented sujuk contains probiotic bacteria. Probiotics are beneficial bacteria for digestive system health. Consuming fermented sujuk can reduce digestive system problems by improving gut health.
Antioxidants
Fermented sujuk contains antioxidants. Antioxidants help the body fight free radicals. Free radicals are harmful molecules that can cause cell damage and diseases such as cancer. Consuming fermented sausage can support a healthy lifestyle by increasing your body’s antioxidant levels.
Lowers Cholesterol Levels
Fermented sujuk may be beneficial for people with high cholesterol levels. Studies show that fermented sujuk can help lower cholesterol levels.
Removes Toxins
As a result, Fermented Sujuk
It is considered an important food item in Turkish cuisine. It is produced through microbial fermentation and offers a distinctive aroma and taste profile. This article has been written for informational purposes only. It does not contain precise information about our products, it generally gives information about traditional fermented sausage.
