| 摘要 |
A meat-based product in the shape of a chop is prepared by making apreliminary mix of internal and external seasonings (including sugar),binder, cereals and water, and mixing this preliminary mix with minced porkto form a viscous liquid in which the meat pieces are dispersed. The mix isthen minced and worked into the required chop shape and baked at about 145degrees C for approximately 173 seconds. Heating of the sugar contained inthe seasonings is particularly important to give the product excellentorganoleptic and visual qualities. |
