| 摘要 |
A method for production of a formed meat product provides for preparing raw material, treating with a spice mixture, as a casing, used are a pig's stomach or an urinary bladder thoroughly cleaned and preliminary kept up for 0.3-0.7 hours in a 13-15% table salt solution, and, as the raw material, used are pork or a mixture of pork and beef in equal ratios. The preparation of the raw material is carried out by means of cutting thereof into pieces weighing 60-80 g, interspersing with a spice and salt mixture, filling the casing therewith with the thorough air pressing-out from the casing by means of the dense ramming with the further laying out the product under the press for 10-16 days with a step-by-step increase in a pressure onto the product from 0.4 ¬g/cm to 0.6 ¬g/cm in each of eight-hour intervals of keeping up under the press for the first day with the following removal of the pressure by means of placing the product in a dark dry premise to age for 5-10 months at the temperature of 0-5 DEGREE c. |
