| 摘要 |
Production of bacon-wrapped sausages, especially Bernese sausages, comprises winding bacon strips around sausages which have been smoked, heated and cooled. The sausage casing is removed after the sausage shape has been stabilized. The bacon is pretreated, e.g. with brine or by tumbling or smoking, below the protein coagulation temperature, especially below 40[deg]C, so that the protein coagulates when the sausage is fried and adheres to it. An independent claim is included for production of bacon for use in the process comprising: (A) deboning belly of pork and slicing it; (B) injecting it with brine; (C) smoking it below 48[deg]C, especially below 40[deg]C, for 5 - 6 hours; (D) pressing it into molds and storing it in them below -10[deg]C; (E) removing it and keeping it at a core temperature of 5 to -8[deg]C; and (F) cutting the product into slices below 2 mm in thickness, especially of thickness 1 - 1.2 mm. |
