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METHOD FOR MAKING THE AIR-DRIED PRODUCT OF TURKEY AND RABBIT MEAT 'TORINO'

机译:土耳其和兔子肉“都灵”干果制品的制作方法

摘要

A method for making an air-dried product of raw meat material provides for preparing the raw material, mincing thereof, salting, ripening, forming sausage products, thermal treatment, drying and cooling. and rabbit meat is used as the raw material, and thermal treatment is carried out into two stages, cool drying at a temperature of 2-5 °C, intensive drying at a temperature of 18-24 °C.
机译:一种用于制造肉原料的风干产品的方法提供了原料的制备,切碎,腌制,熟化,形成香肠产品,热处理,干燥和冷却。以兔肉为原料,热处理分两个阶段进行:在2-5°C的温度下冷却干燥,在18-24°C的温度下强烈干燥。

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