| 摘要 |
<p>Salting of meat prods., e.g. for sausage mfr., is effected by treating the minced meat with finely divided salt to coat the meat particles, opt. adding conventional additives, and subjecting the prod. to a vacuum in a static vessel without agitation and without adding brine. - The process requires less time and gives more reproducible results than conventional processes employing brine. GBAB- GB2133964 B A process for effecting a salting to the heart of the tissues of pork meat prods., prior to the stoving stage and to the maturation-desiccation stage, said process comprising the steps of minching the meat prod. to be treated into small pieces, salting the mass thus obtd. with fine salt to coat the small minced pieces, introducing the heterogeneous mass thus salted into a static vat capable of being rendered fluidtight and subjecting the prod. introduced into said fluidtight static vat to a permanent aspiration operation so as to produce a continuous vacuum, but without the addn. of liq. brine. - GB2133964 B A process for effecting a salting to the heart of the tissues of pork meat prods., prior to the stoving stage and to the maturation-desiccation stage, said process comprising the steps of minching the meat prod. to be treated into small pieces, salting the mass thus obtd. with fine salt to coat the small minced pieces, introducing the heterogeneous mass thus salted into a static vat capable of being rendered fluid tight and subjecting the prod. introduced into said fluid tight static vat to a permanent aspiration operation so as to produce a continuous vacuum, but without the addn. of liq. brine.</p> |
