| 摘要 |
A method for producing meat product provides for preparation of meat raw material, holding, forming and heat treatment. During preparation of raw material it is salted and held under the temperature 0-38 °C from 10 to 22 hours, chopped to formation of homogeneous mass, stirred with adding salt and flavoring. It is held under the temperature 2-7 °C from 10 to 22 hours, stirred, further forming is performed by filling an intestinal or protein casing with the mixture obtained. After filling it is shaped to required size, the product is pressed, heat treated and packed. |
