| 摘要 |
A process for manufacturing low fat sausages, in which a meat batter is prepared which consists of meat, added fat, ice and nitrite curing salt in such proportions that it has a fat content of from 1 to 20%, which comprises chopping ground meat, while adding the ice, salt and phosphate, at a temperature maintained between -2 DEG C and 10 DEG C by the addition of liquid nitrogen for 2 to 10 min, further chopping, while adding the fat, at a temperature maintained between 1 DEG C and 10 DEG C by the addition of liquid nitrogen for up to 10 min, chopping to a temperature between 12 DEG C and 15 DEG C, stuffing, redning and heating. |
