| 摘要 |
To make the sausage, salt, pickling and a filler are added to lean meat which is chopped and then mixed with pieces of meat and bacon in grain form. Unlike the ordinary process of producing preserved sausages, the lean meat is then very finely minced. The filling is then inserted into the skins, forming sausages about a metre long. After being smoked the sausage compound is heated to coagulate it. The sausages are then skinned, hung on racks and dried until about fifty per cent of the weight is lost. The preserved sausage thus made is cut up and the pieces are preferably packed individually in transparent packages. A number of such transparent packages are connected together via perforations. |
