Preserving and aromatising meat - by mincing and mixing in mixt. of still fermentable wine, herbs and spices

摘要

Meat is preserved by mixing minced or pieces of meat in a mixture of still fermentable wine, which is in the phase of still fermentation, spices and herbs. The spices and herbs pref. include pepper, paprika, caraway, allspice, thyme, rosemary, marjoram oregano, sage, basil, etc. USE/ADVANTAGE - The meat is preserved and aromatised and becomes a solid, elastic mass for making sausages with a long shelf life.