Article | REF: F6507 V1

Delicatessen products - Dry sausage

Author: Georges SOLIGNAT

Publication date: September 10, 2006

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3. Manufacturing

3.1 Mineral processing before manufacture

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3.1.1 Dehydration of lean bodies (sometimes breasts)

This operation can be carried out when the dry sausage is relatively lean. In this case, the acidifying flora is highly favored (the dry matter content of the paste is low). We therefore seek to reduce the amount of water present by subjecting lean sausages (pieces 4D or 5D) to an intensive dehydration phase of the following type:

  • temperature: 0 ˚C to + 2 ˚C approx;

  • ...
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