Preparation of Some Specific Salted Viscera Utilizing the Viscera of Swine

Abstract

1. The substrates of the salted viscera can be obtained by adding in various ratios either the hashed liver or the homogenized alimentary canal to the homogenized liver. Then, these substrates must be added sodium chloride at 20g per 100g, and kept during 7 days at 30°C agita-ting once or twice every day for their fermentation and ageing. Finally, to the prevention of "Toxoplasmosis", pasteurization was performed for 50 minutes at 65°C.
2. It was confirmed that the salted viscera composed of the liver at 56%, the alimentary canal at 24%, sodium chloride at 16%, and sucrose at 4%, was most desirable on the taste, among the 22 samples of the salted viscera.
3. Concerning colouring matter for food, the addition of phloxine at 5-7 ppm to the salted viscera was most effective against its browning by pasteurization and other.