| 摘要 |
The procedure for the production of packaged and smoked tea sausage, comprises mixing a minced raw mass, filling the minced raw mass in a smoking container, fermenting the filled mass under temporary presence of smoke in a first stage, removing the mass from the container, adding starter- and/or protective cultures to the mass and then fat (25 wt.%) or oil, packing the mass in sales packages, and fermenting the mass in the sales packages in a second stage up to a final fermentation degree. The pH value of the mass is lowered up to a value of 5.2-4.7 in the first fermentation stage. The procedure for the production of packaged and smoked tea sausage, comprises mixing a minced raw mass, filling the minced raw mass in a smoking container, fermenting the filled mass under temporary presence of smoke in a first stage, removing the mass from the container, adding starter- and/or protective cultures to the mass and then fat (25 wt.%) or oil, packing the mass in sales packages, and fermenting the mass in the sales packages in a second stage up to a final fermentation degree. The pH value of the mass is lowered up to a value of 5.2-4.7 in the first fermentation stage, which is ended not later at 10th day of maturing until reaching the pH value of the mass of minimum 4.7. The protective cultures are cold enhancing protective cultures, which are active under 7[deg] C, and the second stage of the fermentation takes place at 7[deg] C during storage of the mass filled in the sales packages. The mass is packaged in fiber guts as smoking container. |
