| 摘要 |
Prodn. of potted meat prods. is carried out by (a) cooking mutton (lean and fat) together with a stock prepd. from mutton bones and various additives and flavourings, including cayenne pepper, (b) dividing the prod. into portions, and (c) sterilising the portions. Step (a) is pref. carried out by (i) preparing a stock from 50 kg mutton bones, 100 litres water and 1 kg cayenne pepper by cooking at 85 deg.C for 8-16 hr.; (ii) mixing the stock with 950 kg minced mutton (550 kg lean, 400 kg fat) and 50 kg melted mutton fat; (iii) cooking the mixt. at 85 deg.C for 8-16 hr; and (iv) finely mincing the prod. at 60 deg.C. The prods. have a long shelf-life and are esp. suitable for consumption in hot countries (esp. Moslem countries). |
