| 摘要 |
Raw meat is coarsely torn up, the portions being mixed with pickling- and/or common salt, seasoning and a maturing agent. The mixture is filled into a natural casing, producing a cylindrical or conical sausage. The meat is cooled and matured over many days. Meat from different joints and various animals is employed, especially beef, veal, lamb, and poultry such as turkey or chicken. The mixture is injected into the casing. Maturing takes place at about 7[deg]C for at least 5 days. The product is placed on the skewer and the casing is removed before grilling or roasting. An independent claim is included for the corresponding kebab. |
