| 摘要 |
Preparation of sausages such as raw sausages, boiled sausages, cooked sausages or sausage spread, comprises using only animal ingredients such as pure muscle meat (having a fat content of 5 wt.%) from the leg and/or the shoulder of pigs and optionally pork liver (having fat content of 6 wt.%), where the fat in muscle meat and pork liver is lard, or oil or oil-based fat substitutes being added. Independent claims are included for: (1) a preparation of boiled sausage comprising processing the muscle meat together with ice for roasting; (2) a preparation of cooked sausage comprising boiling the muscle meat under 85[deg]C, before processing together with pork liver to roast; (3) a preparation of raw sausage, comprising processing the muscle meat in initial stage to roast, in which maximum 50% of the water is frozen in the muscle meat; and (4) sausages such as raw sausages, boiled sausages, cooked sausages or sausage spread prepared by the process. |
