| 摘要 |
The present invention provides in a process for producing a casingless dried and hard sausage product comprising the steps of cutting to length narrow casingless sausage strands extruded from a sausage mass and treating and drying said strands with hot air having a temperature higher than 40.degree.C and with smoke in a hot air chamber while they form a skin, the improvement in which the strands are severed into sections having a length which is a multiple of the length of the sausage product to be produced, these sections are put into the hot-air chamber and subjected to a temperature which initially does not exceed 40.degree.C and gradually increase up to and exceeding approximately 100.degree.C, they are subjected to a further drying treatment with air at a temperature of approximately 20 to 25.degree.C outside the hot-air chamber while the sections are restrained against longitudinal retraction by clamping their ends during the further drying treatment and they are cut into their final sausage length only after completion of said further drying treatment. |
