Technology for Boiled Sausage Production
Technology for Boiled Sausage Production is a technological guide to producing boiled sausages. Key aspects include the classic fields of boiled sausage production as the emulsion temperature, cutting methods and working with liquid nitrogen.
After training as a master butcher, Horst Brauer studied meat technology in Kulmbach and was head of the Technology Service department at Van Hees GmbH for over 40 years. Today he is a lecturer and has published numerous articles in specialist journals in addition to his books Technology for Cooked Ham Production and Technology for Boiled Sausage Production.
Technology for Boiled Sausage Production is a technological guide to producing boiled sausages. Key aspects include the classic fields of boiled sausage production as the emulsion temperature, cutting methods and working with liquid nitrogen. The main points are summarised clearly and helpfully at the end of each chapter.
This English edition also addresses the use of colorants and gelling agents as well as the process of cooking and the analytical assessment of boiled sausage. Furthermore, the author presents a hurdle technology for microbiologically safe boiled sausage which has been developed on the basis of his own series of tests and the implementation of his findings into practice.
About the book:
- Cutting - what is important
- Optimal emulsion temperature
- Working with liquid nitrogen
- Attractive colouring
- Permanent colour retention
- Muscle structure and meat protein
- The hurdle technology for microbiologically safe boiled sausage
| Auflage | 1st edition, Dezember 2009 |
|---|---|
| Ausstattung | Hardcover |
| Seitenzahl | 200 Seiten |
| Breite | 148 mm |
| Höhe | 210 mm |
| Verlag | dfv Mediengruppe Fachbuch, Mainzer Landstraße 251, 60326 Frankfurt am Main, info@dfv.de |
Anmelden
Weitere Empfehlungen
