Piimajäätis 3,5 15,5 29 1390 Koorejäätis 10 14 34 1915 Plombiir 15 15 40 2420 Puuvilja-marja jäätis - 27 30 1230 Aromaatilised jäätised - 25 25 - Tabel 2. Jäätiste liigid ja koostis [Varnam & Sutherland, 1994] Jäätise liik rasv (%) suhkur (%) piima rasvata emulgaator/ kuivaine (%) stabilisaator Jäätis standard 10 14 11 0,5 premium 15 17 10 0,3 super premium 17 18,5 9,25 -
is produced from boneless pork belly that is by a traditional Wiltshire process (Fig. 18.1). hot smoked, sliced thinly, and vacuum This involved three distinct stages: injection, packed (Andersen 2004), while in Ireland immersion, and maturation. The process has and the United Kingdom, the most popular been described elsewhere (Hughes 1988; bacon is made from cured pork loins. In con- Varnam and Sutherland 1995; Ranken 2000; tinental Europe, bacon lardons (cubes) are Lawrie and Ledward 2006). used mainly as a cooking ingredient. Salt (sodium chloride) and nitrite are essential for curing, although nitrates (sodium Injection of Pork Sides or potassium) are still used in some brines. Whole sides, usually bone-in and rind-on, Both major ingredients, salt and nitrite, are were injected with a brine containing salt, multifunctional
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