Making fat-reduced, e.g. Frankfurter sausage, employs lean meat with staged reduction process incorporating ice and water to achieve finest texture

摘要

A fat-reduced, e.g. Frankfurter sausage, is prepared by employing lean meat with staged reduction process incorporating ice and water to achieve finest texture. The production stages are as follows. Mince lean, virtually fat-free meat, and cool down to 0-3 deg C. Comminute (by cutting) about 2/3 of the meat, adding spice, seasoning and phosphate and nitrite pickling salt and 250-300 g filling per kilo of meat, in the form of ice, up to 10-12 deg C. Add the remaining, previously slightly frozen mince portion, and from about 50-70 g filling per kilo of total meat weight in the form of cooled water, in the processor (cutter). There reduce to sausage meat at 13-15 deg C. An Independent claim is included for a sausage for heating in water, made as described, and containing only 2-3% fat.