| 摘要 |
Cooked mince is prepared by spreading raw mince across a conveyor 4 using a spreader 5. The mince is then cooked and chilled to form a cooked mass or cake of cooked mince. The cooked mince 7 is broken up into discrete pieces by a mince breaking apparatus 10. As the cooked mince is being broken up into discrete pieces, a stock solution is applied by spray heads 11 onto the discrete pieces. The application of stock solution optimises the organoleptic properties of the meat. |
