Niukkasuolainen ja/tai -fosfaattinen makkaravalmisNiukkasuolainen ja/tai -fosfaattinen makkaravalmiste te

摘要

A process for manufacturing low salt and/or low phosphate and/or low fat and/or high water sausages comprising preparing a meat batter consisting of meat, added fat, ice and nitrite curing salt, stuffing, treating the stuffed meat batter with a high hydrostatic pressure and cooking.