"untempered" - 1 õppematerjal

Liha töötlemine

British Standard BS5929. This ranking between traditional and nontraditional pro- revealed differences in bacon types in rela- cesses are that in the former, the raw materi- tion to the amount of exudates produced. The als used are more diverse; nitrate is used amount of exudate produced by the different instead of nitrite. The precuring process is bacon types from least to most was: dry- longer, comminution is coarser, eggs are cured, Wiltshire cured untempered, Wiltshire used as binding agents, thickeners are not cured tempered, rapid cured untempered, and used, and cooking is done in a dry atmo- rapid cured tempered. A further experiment sphere. The expectation of the product was confirmed the effect that the Wiltshire cured that the traditional process would produce bacon had less exudate loss than the rapid- pâtés with larger pieces of fat, less smooth cured bacon