摘要 |
The veal sausage comprises veal meat 97-98.3, salt 1.5-2, black pepper 0.10-0.50 and natural substances 0.10-0.50 per cent by weight respectively. Also claimed is a process making the product. CLAIMED PROCESS - The process separates the meat from the fat after skinning and boning, for cooling and then mincing, with subsequent uniform blending with the other selected constituents of the product. EMBODIMENT - Curing is carried out in a natural dryer. |