Retaining freshness of bologna sausage in store - by handling and mixing ingredients so that the mass remains sufficiently coherent without becoming completely compacted

摘要

Bologna sausage is produced by a method which restricts the formation of jelly during storage, so that even when kept for a long time it retains its spreading qualities and yet is bonded sufficiently to prevent the mass breaking down. Certain constituents are mixed in separate stages, before the final blending, and espec. the minced lean meat with the usual additives is ixed with much finer minced bacon fat so as to envelope the lean meat particles in a sheat of fat, whilst in a second mixing of minced belly port with pickling salt without the addition of acidifying agents very little prodn. of jelly takes place.