Improvements in the manufacturing process matured packaged sobrasada.

摘要

IMPROVEMENTS IN THE DOUGH MAKING PROCESS SOBRASADA MATURED PACKED. UNDERSTANDS REPLACE THE STAGES OF SAUSAGE OF MASS thin even MEAT, BACON, PAPRIKA, SALT AND OTHER INGREDIENTS CONVENTIONAL TRIPAS natural or synthetic, bound guts, HUNG THE GUTS STUFFED AND TIED, Maturing SOBRASADA, ELIMINATION GUT, dOSAGE OF DOUGH IN TUBS AND MATURED sOBRASADA heat sealing thereof; BY THE FOLLOWING OPERATIONS: (I) DOSE OF THIS FINE AND CONSTANT GROUND IN OWN CONTAINER TO BE market the product; (II) evacuating said container; (III) TERMOSELLARLO Y (IV) submission to the ripening conditions SOBRASADA DOUGH AND MAY BE CARRIED OUT STAGES (II) and (III) after step (IV). APPLICATION IS PRODUCING PACKAGED DOUGH SOBRASADA with minimal risk of contamination.