cured meat product or cured and fermented type fuet low in fat and salt

摘要

meat product cured or cured and fermented salami type low fat and salt # The present invention relates to a process for the production of stuffed meat products cured or cured and fermented and subjected to dehydration comprising:. (a) mixing lean beef along with a curing salt nitrificadora where, in case the meat product is cured obtain fermented, the mixture is supplemented with at least one starter culture; (B) incorporating an analog low caloric fat, previously crushed in an amount between 5 and 15% by weight, continuing the mixing under vacuum without exceeding a temperature of 0 to 2 ° C; (C) filling the mixture obtained above in natural or artificial casing; (D) finally, the product obtained in the previous step is subjected to a process of curing or healing and fermentation. It is also an object of the invention the product obtained from said process, and the similar low calorific used therein.