| 摘要 |
A dry skinless sausage is prepared from about 27% minced meat (6mm) at about 4 deg C mixed with about 73% minced meat and fat (2mm) at -18 deg C. Nitrite salts are added to the mixture at about -8 deg C and it is shaped by pressing in a mold at 10 to 15 bar. The surface is inoculated with penicillin and the product cooked, dried and packed. |
