| 摘要 |
Novel raw sausages are obtained from a raw sausage composition comprising (by weight) 35.0-53.0% meat components, 14.0-21.0% fat components, 14.0-21.0% potato components, 14.0-21.0% milk and 2.0-4.0% flavorings (including salt). An independent claim is included for the production of raw sausages (preferably, but not necessarily, having the above composition), by: (1) chopping meat, fat and potato components; (2) adding milk and flavorings; (3) mixing all of the components to give a raw sausage composition; and (4) portioning, smoking and drying. |
