| 摘要 |
A method for making cooked sausage products provides for preparation of raw meat material, cutting, salting, making minced meat adding soya protein-fat filler. Pork skin in an amount of 2-10 % (from the weight of raw meat material) is used as filler, with mincing thereof in a cutter with grate openings of 2- in diameter. It is treated with an aqueous solution of tartaric acid at a temperature of 2-6 °C for 12-24 hours, washing with water for 10-15 minutes up to pH 6.5-7.0 with further addition of tripolyphosphate, in an amount of 0.2-0.4 % from the weight of the taken pork skin with mixing up to pH 7.1-7.4. |
