PROCEDIMIENTO PARA LA FABRICACION DE SALCHICHAS DE CERDO CO-MESTIBLES Y PRECOCINADAS

摘要

Precooked port sausage which during hte precooking shrink by is not >10%, comprise an extruded collagen casing contg. a pork emulsion in which the lean-fat ratio is at least 60:40 and which contains as binder, 2-3.5% of wheat flour, isolated soya protein and or rusk.