| 摘要 |
<p>By the production of smoked bacon where the pieces of bacon are salted, smoked and heat treated and carried through a pressing and forming process, there is injected brine in a cooled state with a temperature of about -8 °C into the pieces in an initial step in a process, and thereafter the pieces are sprinkled with brine having a corresponding temperature. When the pieces of bacon are cooled down in such a way by the brine, the pressing and forming of the pieces take place before the smoking and the heat treatment. Thereby the forming of the pieces takes place before the decomposition of the fibres of the meat which takes place at the heat treatment, and so the meat may easier be given a form by a plastic deformation. When the pieces of bacon later on are to be sliced, the waste known by the previously known methods, which has amounted up to 10 % of the meat, may be avoided.</p> |
