Low fat sausages manufacture

Details Low fat sausages manufacture Low fat sausages manufacture

A - Human Necessities

23

L

A23L 1/317 (2006.01)

Patent

CA 2127304

A process for manufacturing low fat sausages, in which a meat batter is prepared which consists of meat, added fat, ice and nitrite curing salt in such proportions that it has a fat content of from 1 to 20%, which comprises chopping ground meat, while adding the ice, salt; and phosphate, at a temperature maintained between -2°C and 10°C by the addition of liquid nitrogen for 2 to 10 min, further chopping, while adding the fat, at a temperature maintained between 1°C and 10°C by the addition of liquid nitrogen for up to 10 min, chopping to a temperature between 12°C and 15°C, stuffing, redning and heating.

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