"impregnation" - 1 õppematerjal

Liha töötlemine

In manu- raw, fermented sausages, made from cured facturing jagdwurst, the links are kept 2 meats. The smoke, at 12–25°C and controlled hours for settling at about 30°C, surface- humidity, is applied for between several dried at 40–60°C, smoked about 80 minutes hours to about 16 days, depending on the at 45–80°C, dry-heated at 85°C during 25 assortment. The loss of water due to drying minutes to reach internal temperature 68– and the impregnation with smoke compo- 72°C, smoked again at 30°C during 12 hours nents should be equal on the whole cross to a dark brown surface color, and dried section of the product. The surface of the at 14–18°C during 5–7 days to a water freshly cut sausage should be light brown to content of 55%–57% in the product. In man- dark brown, depending on the duration of the ufacturing other assortments, the thermal process