| 摘要 |
PURPOSE:To prepare the subject product having spiral form and giving a voluminous feeling when served on a plate, etc., by mincing specific kind of meat, adding table salt, colorant, etc., to the minced meat, filling the mixture in a tubular casing, spirally winding the tube around a rod and subjecting the product to drying and smoking. CONSTITUTION:Pork is mixed with one or more kinds of meat selected from beef, horseflesh, mutton and goat meat. The mixture is minced, added with salt, colorant, seasoning, binder, etc., thoroughly kneaded and filled in a thin- walled tubular casing (e.g. cattle gut). After fixing an end of the casing to a rod (preferably a stainless steel pipe), the casing is spirally wound around the rod by rotating the rod and subjected together with the rod to drying and smoking at a definite temperature and humidity condition and finally the rod is pulled out to obtain the objective product (e.g. Vienna sausage or salami). The diameter of the rod is preferably nearly equal to the diameter of the casing and the rod preferably has a handle at one end. |
