| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject sausage, similar to a fresh sausage in palate feeling and flavor, and long in edible period by thermally treating a raw sausage at a given temperature at its center for a given time. SOLUTION: This sausage is obtained by thermally treating a raw sausage at 53 to 63 deg.C at its center for 740 to 10 min. The stock material for the sausage is any edible meat commonly used for production of sausages, e.g. pork, beef, chicken, mutton/lamb, horsemeat, wild boar meat, or any mixture thereof. It is preferable to keep temperature at the center and heating time within a range formed by points A (60 deg.C and 10 min), B (53 deg.C and 180min), C (53 deg.C and 740 min) and D (60 deg.C and 15 min) in the graph showing heating time plotted against temperature at the center. |
