| 摘要 |
Process for ripening and drying raw sausages, long-keeping sausages, raw ham and similar products in a water-impermeable mould or casing to be vacuumised. The process according to the invention provides the following manufacturing process: The raw material is manufactured as usual with supplementary addition of moisture-absorbing substances and with rapidly acidifying starter cultures and/or GdL (glucono-delta-lactone). The raw material (sausagemeat emulsion, coarse meat pieces, ham) is packed into moulds or casings made of water-impermeable material. The mould or casing together with the contents is exposed to a vacuum directly after packing to deaerate the raw material. The casing or mould is then tightly closed. The desired aw value is established by the amount of water-binding substances added. The necessary rapid pH reduction and thus gel formation is achieved by the addition of rapidly acidifying starter cultures and/or GdL. After charging the moulds or casings, the raw meat emulsion must be heated to suit the raw material composition, so that the ripening process can start and proceed in the desired manner. The following ripening process is conceivable: . heat for 24 hours at approximately 24 DEG -26 DEG C, . heat for 12 hours at approximately 22 DEG -24 DEG C and then . heat for 84 hours at approximately 18 DEG C. The raw material is then ripened enough so that it can be sold as a finished product. |
