| 摘要 |
This method includes the following stages: The lean meat after the removal of the connecting tissue and the fatty tissue is chilled at -2C. On the production day it is placed in the special "stitch pumping" device, which is used to inject the vegetable oils in the muscle mass and which has 60 needles. The oil insertion pressure is set at 1,9 bar. Subsequently this processed meat is placed in the kneading device together with water (temperature -2C), salt and phosphates und undergoes mild kneading with simultaneous application of vacuum 950 mbar. After the whole quantity of the water is absorbed the starch and the hydrolyzed cellulose is added and the kneading continues under vacuum for about 30 minutes in a chilled room. After the end of the kneading the meat pieces are kept at a temperature of 0C. At the same time finely chopped lean forcemeat is produced in the cutter, which is comprised of lean pork meat, chopped initially "dry" without any additive, salt, phosphates and water in the form of ice. The chopping continues at a high speed and when the temperature of the mixture reaches +2C, a certain quantity of starch is added to the mixture. When the temperature reaches +5C the meat pieces, which have been processed with the oil are added to this finely chopped lean forcemeat. The quantity of these meat pieces depends on the product to be produced. After this final chopping the mixture is led to a stuffing device used for encasing it in proper cases, always under vacuum. Further on, the products are pasteurized at 74C chamber temperature until the temperature of their thermal center reaches 71C and their chilling follows, initially by downwashing them with cold water and subsequently by placing them in cold chambers at a temperature of 0C. The products produced according to this method are superior to all the previous products applying the method of emulsification, because they have an excellent appearance when they are cut, a pleasantly "crispy" texture, |
