| 摘要 |
The production of pasteurized Catalonian precooked sausage has top and bottom heating elements at 450-500 and 350-400 degreesC respectively, to burn any fat and give the traditional sausage flavour. Grilling at 450-500 degreesC and rapid cooking to 3 degreesC in the centre of the sausage, is then followed by vacuum packing and pasteurizing at 80 degreesC for 15-20 minutes in a steam oven. The sausage is microwaved after removal from its refrigerator. |
