KAFER, Paul,TAYLOR, Dave,ROBERDS, James,KAFER PAUL,TAYLOR DAVE,ROBERDS JAMES
申请号：
ES13849210
公开号：
ES2694686T3
申请日:
2013.10.17
申请国别(地区):
ES
年份:
2018
代理人:
摘要：
A method for preparing dry sausage comprising: (a) preparing a mixture of meat for dry sausage； (b) fill the mixture in a wrapper or mold, or extrude into molds, to form a piece of sausage； (c) ferment the uncut sausage piece； (d) heat treat the uncut sausage piece； followed by (e) placing the sausage piece on a conveyor belt； (f) pass the conveyor belt with the uncut sausage piece through a chamber； (g) introducing into the chamber an air conditioning supply having a relative humidity of less than 60% and a temperature in the range of 4.44 ° C to 54.44 ° C (40 ° F to 130 ° F)； (h) introducing a microwave supply into the chamber, in which the sausage piece remains in the chamber for 1-12 hours, in which the air conditioning supply and the microwave supply are selected to reduce the moisture content from the uncut sausage piece to a predetermined moisture to protein ratio； and (i) drying the sausage piece in a drying chamber for 1-18 days, in which the conditions are selected to reduce the moisture content of the sausage piece without cutting to a predetermined moisture to protein ratio, or followed from (e ') drying the sausage piece in a drying chamber for 1-18 days, in which the conditions are selected to reduce the moisture content of the sausage piece without cutting to a predetermined moisture to protein ratio； (f ') place the uncut sausage piece on a conveyor belt； (g ') pass the conveyor belt with the uncut sausage piece through a chamber； (h ') introduce into the chamber an air conditioning supply that has a relative humidity of less than 60% and a temperature in the range of 4.44 ° C to 54.44 ° C (40 ° F to 130 ° F)； (i ') introducing a microwave supply into the chamber, in which the uncut piece of sausage remains in the chamber for 1-12 hours, in which the air conditioning supply and the microwave supply are selected to reduce the moisture content of the sausage piece uncut up to a predetermined moisture to protein ratio.Un método para preparar embutido se
