MANUFACTURED METHOD OF HAM OR SAUSAGE

摘要

The ham or sausage having vertical grain is prepd. by 1) pulverizing meat with micro-cutter to obtain the 1mm or less particle size meat paste, 2) forming the obtd. meat paste into 1mm or less thickness sheet type and heating to obtain the meat sheet contg. 58˜60% moisture, and 3) cooling the heated meat sheet and making about 0.5mm depth grain in the sheet at intervals of 1mm to obtain the final product.