A process for the preparation of a reduced fat scalded-emulsion sausage and scalded-emulsion sausage produced by this process.

摘要

A process for the preparation of a reduced fat scalded sausages, in particular the re a reduced fat ham sausage, comprising the steps ofa) grinding operation of a total of meat mass of sheer and essentially fat-free meat, without the addition of fat,b) cooling the minced total meat mass to about 0 to 3 degrees celsius,c) comminution (the cutting process) a portion of approximately 2 / 3 of the minced and cooled total meat mass in a bowl cutter under addition of spice and / or of phosphate and / or of nitrite pickling salt and from about 250 to 300 grams per kilogram of the total bed meat mass in the form of ice to a temperature of about 10 to 12°C,d) adding the remaining, previously easily minced total proportion of the frozen meat mass and of about 50 to 75 grams per kilogram of the total bed meat mass in the form of a cooled water into the bowl cutter and auskuttern to a sausage mass with a temperature of about 13 to 15 degrees celsius.