Elaboración de Salchicha Vienesa

 

Authors

Jenny Elizabeth, Cando Chela

Format

BachelorThesis

Status

publishedVersion

Description

The sausages are made from the processing of meat in addition to which they are mixed animal fats, flour, cereals, legumes, salt, flavorings, colorings and other additives. The natural casing is the real creator of great tasting natural sausage for their great qualities in the healing of sausage. His way of healing has made it easily maintainable over relatively long periods of time. This way you can mention sausages, hams, bacon, black pudding, sausage, salami, botillo, androlla, bacon, etc., are extremely tasty but very lethal to the organism. Sausage: It is the product made from a dough prepared with selected emulsified meat and fat of animals for slaughter, ingredients and permitted food additives; stuffed into natural or artificial casings allowed, raw, cooked, matured, smoked or not use. INEN 1338-2010
Los embutidos son productos elaborados a partir de la transformación de las carnes a las cuales además se les mezcla grasas animales, harinas de cereales, legumbres, sales, aromatizantes, colorantes y otros aditivos. La tripa natural es la auténtica creadora del gran sabor del embutido natural por sus grandes cualidades en la curación de los embutidos. Su forma de curación ha hecho que sea fácilmente conservable durante períodos de tiempo relativamente largos. De esta manera se puede mencionar las salchichas, jamones, tocino, morcilla, longaniza, salchichón, botillo, androlla, panceta, etc., son extremadamente sabrosas pero muy letales para el organismo.

Publication Year

2016

Language

spa

Topic

SALCHICHA
EMBUTIDO
MICROBIOLOGÍA

Repository

Repositorio Universidad Estatal de Bolivar

Get full text

http://dspace.ueb.edu.ec/handle/123456789/1394

Rights

openAccess

License