PROCESS FOR PRODUCTION VIENNA SAUSAGE WITH ORGANIC INGREDIEN

摘要

Frankfurters containing organic (non meat) additives are prepd. in a cutting homogeniser from (all wt.%): 40-60 beef and/or veal and/or pork and/or poultry and/or other suitable meat. 20-50 water, and 20 max. meat or poultry industry by-prods. E.g. poultry fat with skin. These ingredients are processed at 0-10 deg C and 0.6-1 bar for 3-8 mins, to form a meat base, to which are added: 5 non meat protein, as soya extract, 1-3 salt or nitrite contg. pickling salt. 0.5 max. stabilising and emulsifying additives, spices, and/or spice extracts, and/or flavour enhancers, and/or antioxidants. These ingredients are added at 10-13 deg C temp. 0.6-1 bar pressure, during 2-8 mins. Prior to completion of frankfurters 2-8 of a cheese component and/or 2-8 vegetable based component is added for further development of taste and consistency, are also added. Mixing takes place at 17 deg C temp. (preferably at 13-15 deg C) and at 0.8-1 bar pressure, until the additives are comminuted to a max. 10-20 mm particle size. Mixing is continued to form a fully homogenised stuffing mixt.