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2. Flow chart presentation
The manufacture of thin-cut sausages is based on cold emulsion technology, which involves two major operations : cuttering and steaming/cooking.
The first operation consists of mixing two immiscible or poorly miscible phases: an aqueous dispersing phase and a dispersed phase composed mainly of fat (from pork, poultry, etc.), a certain proportion of gas (which contributes to the knack's crunchiness) and non-soluble muscle fibers....
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Bibliography
Bibliography
Regulations
Technical specification no. B2-18-99 dated May 6, 1999 for charcuterie products https://www.economie.gouv.fr/files/files/directions_services/daj/marches_publics/oeap/gem/viandes/SPECIFICATIONS-TECHNIQUES-CHARCUTERIE.pdf
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