Low fat sausage manufacture
1998
Sung Hee Cheong
A low fat sausage composition is prepared without addition of a substance for binding the composition of chopping lean ground meat in a sequence of three chopping steps wherein the first two chopping steps are carried out with addition of a cryogenic refrigerant of liquid nitrogen or carbon dioxide for maintaining a temperature during chopping in the first step between-2 deg C and 10 deg C for from 2 minutes to 10 minutes and during chopping in the second step between 1 deg C and 10 deg C for up to 10 minutes. During the first chopping step of the sequence, ice and a nitrite curing salt are added to the meat, and during the second chopping step of the sequence, fat is added in an amount so that the composition obtained has a fat content of from 1 percent to 20 percent by weight. During the third chopping step of the sequence, the composition is chopped until it reaches a temperature between 12 deg C and 15 deg C, and then this composition is stuffed, reddened and heated
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños