METHOD FOR PRODUCING RAW-STUFFING MEAT PRODUCES CONTAINING VEGETABLE PROTEIN EXPEDIENTLY SOYA BEAN

摘要

The raw material is cooled to -1 deg.C to -6 deg.C, cut to pieces of 10 cm. max. size and supplemented by a maximum of 8 wt.% of hydrated protein concentrate. The raw material is finely chopped by continuous centrifugal feed action against a tangential surface cutter, and mixed with spices. Subsequently it is used to fill salami skins taking care to avoid air pockets, smoked and allowed to mature.