| 摘要 |
The invention relates to a method for the production of a firm raw sausage in molded sausage loaves, wherein a raw mixture containing at least ground meat and bacteria for fermentation, preferably furthermore at least salt, fat, and spices, are mixed together and prepared for filling the same for curing, wherein the method is improved according to the invention such that firm raw sausage can be produced in a large selection of shapes in molded sausage loaves in a cost-effective manner and with little effort. For this purpose, the invention provides that the raw mixture prepared for curing is pressed through an opening specifying the desired outer shape and providing the contour as a strand and a section of the preformed strand is placed into a support mold, which has at least one bottom-like support and lateral regions, which prevent a divergence of the contour of the section of the strand placed into the support mold such that the raw mixture in form of the section of the preformed strand is left to cure in the support mold until dimensional stability has been reached and is subsequently removed from the mold. |
