| 摘要 |
<p>The process has lean and fat meat minced and mixed together, plus condiments as required. The resulting homogeneous paste is subjected to the following multi-stage treatment:- (1) Moulding, the mixt. is divided into portions which are lightly pressed into mould cavities of selected shapes; (2) Resting, the filled moulds are left to stand at ambient temp., about 15 deg.C, for about 12 hours so that the paste warms up slowly; (3) Stoving, the filled moulds are transferred into an oven and kept at a temp. of about 22 deg.C and a relative humidity of 80%; (4) Drying, the prod. is demoulded and placed on a shelf in an air-conditioned drying cabinet. The conditions in the cabinet are maintained at above 12 deg.C and 85% relative humidity. The prod. is stored in the cabinet for between two weeks and two months depending upon thickness of prod. At the end of this period the loss of wt. of the prod. is about 30%. In a 5th stage of the process, the dried prod. can be enrobed with spices etc., e.g. peppers, herbs, almonds, nuts. The prod. will keep for about 2 months at 15 deg.C without employing an enclosing membrane as required for sausages.</p> |
