| 摘要 |
A method for producing cooked sausage products provides for chopping meat raw material, mixing with salt and dried ingredients, maturing, preparing a mince with adding a preparation from blood, forming, frying and cooking. As a preparation from blood the preparation is used which consists of red blood cells and a preserving mixture comprising sugar, salt, sodium ascorbate and water. This is introduced in the amount of 0.25-2.5 % of raw material weight, frying is performed under the temperature 55-, cooking – 80-. |
