| 摘要 |
Pies comprise a filling in a pastry case. The filling comprises lean poultry meat, poultry liver and condiments and includes mustard, vegetable fats and egg yolk, each in an amt. of ca. 10% of the wt. of the filling before cooking. The pies are cooked at a temp. of at least 220 deg.C and packaged in a sealed container which is opaque to UV and IR radiation. The wt. ratio of meat to liver is pref. 10:1. The meat and liver are pref. finely minced. The condiments pref. include pepper, salt, sugar, flour, garlic and onion. The pastry is pref. a short-crust pastry based exclusively on vegetable fats. The pies pref. have a residual moisture contact of 20wt.% and are packaged in aluminised foil. The pies contain no pork and have a long shelf-life. |
