| 摘要 |
A method for making canned sausages includes preparing a liquid for pouring, packing the sausages, in a casing or without casing, pairwise or separately as sticks, pouring with the liquid for pouring, closing and pasteurizing or sterilizing. A fatty-bouillon emulsion is used as the liquid for pouring in an amount of 30-40 %. The emulsion is obtained by means of emulsifying animal fat, dry milk or whey, an emulsifying composition, water or meat bouillon, dried vegetables, table salt up to a temperature of 42-45 °C. |
