| 摘要 |
Procedure for the manufacture of a mortadella and cheese food product, and product so obtained, which involves making a mixture with a previously prepared meat mixture and cheese, in proportions of 83.3% of the meat mixture and 16.7% of the cheese preparation, which are mixed under vacuum for 5 to 7 minutes, the mixture then being stuffed into pieces which are cooked at a temperature of 75-80 degree C, until a temperature of 74 degree C is attained inside the pieces, with final cooling in water to below 20 degree C, followed by refrigeration at 2 degree C for at least 48 hours. |
