| 摘要 |
The process for the production of sausage meat by means of a cutter, in which to reduce the temperature of the sausage meat during cuttering, the added water is delivered in the form of ice, water and/or an ice/water mixture, in order that the cuttering process is optimised and can be completed in the same period of time in each case, and additional cooling by liquid nitrogen is carried out only in exceptional cases, is of the type such that the meat and fat to be comminuted, including a predetermined portion of the necessary added water in the form of ice are introduced into the cutter and this mixture is chopped for a predetermined period. The temperature of the sausage meat is measured after a preset time, the temperature difference at this time from a preset standard batch being determined. Depending on the temperature difference, the amount of meat and fat used and the specific heat capacity of the sausage meat, the residual added water is then supplied in the form of ice, water or ice/water mixture, so that the sausage meat is cooled to the temperature of the standard batch. The duration of the cuttering process is then determined by a time course. |
