| 摘要 |
In the prepn. of a low fat meat-dish of sausage-type as in DT 2152655 by admixing basic roasting or lean meat mixt. with fresh cheese (curd), homogenising in a cutter, spicing and opt. smoking and/or dressing and/or stuffing, the cheese is now replaced by milk, pref. skim milk. Consistency, taste, appearance and nutrient value are improved. Prod. uses include Na-deficient diet sausages, e.g. for invalids, baby-foods, nitrite salt-free sausages. |
