| 摘要 |
Process for producing herb/ginger sausage, and sausage produced thereby, from at least one meat selected from the group comprising beef, veal and pork, with contents of salt, herbs and spices, including ginger, with the following ingredients: 1.433% cooking salt 0.060% of an alkali metal nitrate (saltpetre) 0.66 to 1.00% ethyl alcohol 0.020% paprika, superior sweet grade (ground) 0.053% pepper, white (ground) 0.013% cayenne pepper (ground) 0.013% ginger (pulverised) 0.013% rosemary (finely ground) 0.040% aniseed (finely ground) 0.073% nettle (very finely ground) 0.013% fennel (finely ground) 0.020% bayleaves (very finely ground) 0.027% peppermint leaves (finely ground) 0.053% parsley (finely ground) 0.013% allspice (finely ground) 0.027% vanilla (pulverised), all percentages being percentages by weight, having a tolerance of +/- 10% from the percentage figure and being based on the undried unsmoked sausage mixture freshly filled into the casings. |
