| 摘要 |
Pork trimmings are continuously agitated in a vacuum while they are being subdivided into a mass of chunks into which saturated steam is thereupon admitted to cook them. While continuing the agitation, the cooking action is terminated when the temperature of the mass reaches about 125 DEG C, and thereupon the mass is cooled to about 60 DEG -95 DEG C and is comminuted and emulsified under continuing agitation. Liver pieces and binder material are then added to the agitated mass and comminution continues to comminute the liver pieces while cooling the resulting mixture to about 40 DEG -80 DEG C and admitting liquid spices into it to obtain a spiced product. |
