METHOD FOR THE PRODUCTION OF CHARCUTERIE PRODUCTS DERIVED FROM COMMINUTED MEAT, TRAHANAS AND FETA-TYPE CHEESE ADDED IN THE PRODUCTION PHASE

摘要

Novelty: there is disclosed a method for the production of charcuterie products derived from comminuted meat whereto trahanas and feta-type cheese are added in the production phase. 8-stage production process: 1) meat chopping with a meat-chopping device and a grid no 10; b) mixing of preservatives, salt and spices for 3 minutes with a mixer; 3) addition of trahanas and mixing thereof with meat for 2 minutes at low speed; 4) addition of white feta-type cheese and mixing thereof for 1 minute thereabouts with the rest of the mixture; 5) storage in a vacuum filling device; 6) thermal treatmentat from 71 to 74 deg. Celcius (this stage can be omitted in the production of traditional sausages); 7) fumigation or drying; 8) cooling up to 10 deg. Celcius. The trahanas is the 1/5 of the white cheese proportion. Properties: high nutritional value, enhanced organoleptic characteristics and stable structure.