"jagdwurst" - 1 õppematerjal

Liha töötlemine

In these pro- about 30 minutes, without smoke, at 40– cedures, the impact of drying, heating, and 50°C) results in pre-drying of the surface and treating with smoke on the quality of the is followed by several stages of smoking in products may be very different. dense, hot smoke (at temperatures reaching Cold smoking is used in manufacturing 85°C) and further surface drying. 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