CN102273649A - Flavored high-calcium sausage and preparation method thereof - Google Patents
Flavored high-calcium sausage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of flavored high-calcium sausage. The preparation method comprises the following steps of: (1) preparing bone paste, namely cooking and softening bones of livestock and poultry which are cured in the processing process of meat products and serve as raw materials, coarsely crushing, performing centrifugal separation on bone slag and bone soup, crushing the bone slag in a ball milling mode, and mixing the bone meal and the bone soup to prepare the microfine bone paste of livestock and poultry; and (2) preparing high-calcium sausage, namely mixing 200 to 400 weight parts of the microfine bone paste of livestock and poultry, 200 to 400 weight parts of meat of livestock and poultry and additives, cutting and mixing into minced meat at low temperature which is controlled to be not more than 10 DEG C, irrigating sausage, cooking and sterilizing to prepare the high-calcium sausage. The flavored high-calcium sausage has high calcium content of more than or equal to 30 mg/100g, bone paste grain size of less than or equal to 10 mu m, rich nutrients and unique flavor. The flavored high-calcium sausage has fragrant meat, delicious taste and rich nutrients, reduces manufacturing cost, and promotes high-efficiency comprehensive utilization of byproducts during processing of meat products.
Description
Technical field
The present invention relates to the meat product process technology, especially a kind of preparation method of local flavor high calcium meat intestines of characteristic.
Background technology
Live stock and fowl bone is the meat products good additive through the gunk (live stock and fowl bone mud) that obtains after the ultramicro grinding.Calcium in the live stock and fowl bone: phosphorus (2: 1) ratio is suitable, is beneficial to absorption of human body, is desirable natural calcium source.Except containing abundant calcium, also comprise the nutriments such as methionine of a large amount of lipids, phosphoprotein, ossein, promotion liver function in the bone mud.
Had both at home and abroad and livestock and poultry bone is worn into bone mud joined patent in the ham sausage.The preparation method of live stock and fowl bone mud has been described in the Chinese patent CN1089108 method for processing health food with fresh bone of fowls and animals.Chinese patent CN101485470 discloses with the clay preparation method who is equipped with a kind of high-calcium nutrient health-care meat sausage with local flavor of bright live stock and fowl bone, its nutritious, special taste, calcium content height.Foreign patent KR2003067426-A utilizes freshly-slaughtered poultry bone to make bone mud to add to and increase calcium content in the meat products.
Mention high calcium though above patent has, do not had the embodiment of its invention high calcium of clear and definite explanation." food nutrition tag control standard " regulation that the Ministry of Public Health in 2008 puts into effect: have only that calcium content is no less than 240mg in every 100g solid food, when every 100mg liquid food calcium content is no less than 120mg, could on food casing, indicate " high calcium ".The food of rich calcium is a lot of in the food, and wherein the milk calcium content is 120mg/100g, and the soybean calcium content is 367mg/100g, and dried shrimp calcium content 882mg/100g, dried small shrimp calcium content are 2000mg/100g.And the calcium content of so-called calcium-nutrition intensifying agent is defined in every 100g calcium content 250～550mg.Therefore, should measure and clearly mark actual calcium content, and check it whether within the category of high calcium food since be high calcium product.
Above patent all is to be raw material with bright bone, and the utilization research of shortening bone still belongs to blank at home and abroad.In the meat products processing industry, the cooked meat product ratio increases day by day at present, can produce a large amount of accessory substances when producing cooked meat product---the shortening bone.The shortening bone is a kind of very potential raw materials for production.The same calcium content height with bright bone of shortening bone is more softening than bright bone in follow-up technology because through shortening processing, the shortening bone is lower than the hardness of bright bone on the other hand on the one hand, has so not only shortened the softening required time, and has saved the energy.The shortening bone is lower than bright bone hardness, and bony structure changes in the shortening process, the easier stripping in process of bone calcium, and the bone calcium of stripping adds in the preparation of product in the lump, has improved the absorption rate of human body to bone calcium.In addition, some shortening bone grease in the infusion process can ooze out, and makes the bone fat content reduce, and the bone that fat content is few is made bone mud and added in the food, meets the health diet theory of modern's low fat.Bright bone is through shortening, its physical characteristic changes already, this causes the shortening bone to prepare bone mud and bright bone is not only different on fabrication process condition, and shortening bone mud possesses unique local flavor and color and luster, do not need additionally to add spice and colour former and just can make product give color very in joining food.Therefore starting shortening bone research field has innovative value.
Summary of the invention
The object of the invention is exactly to add the shortening live stock and fowl bone mud product beginning in order to start processing, utilizing the cooked meat product processing byproduct---shortening livestock and poultry skeleton is made bone mud, with livestock and poultry meat is primary raw material, be equipped with soybean protein isolate, starch and various auxiliary material and additive, make a kind of have strong fragrance, high calcium meat intestines balanced in nutrition according to certain proportioning and ripe production technology, calcium content 〉=300mg/g wherein, bone mud pellet degree≤10 μ m.
Purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of local flavor high calcium meat intestines is primary raw material, is equipped with additive that with livestock and poultry meat and live stock and fowl bone mud key step is as follows:
Invent the preparation technology of ultra tiny shortening bone mud
Raw material shortening skeleton → stripping and slicing → thermophilic digestion is softening → coarse crushing → centrifugation bone slag bone soup → ball mill grinding → powder, soup mixing → ultra micro bone mud
The preparation technology of invention local flavor high calcium meat intestines
Raw meat → go manadesma → stripping and slicing → pickle → Minced Steak → interpolation auxiliary material → low temperature is cut and is mixed → bowel lavage moulding → boiling slaking → sterilization → cooling → finished product
Concrete processing method is as follows:
(1) preparation method of bone mud: with the live stock and fowl bone through overcuring in the meat products process is raw material,, coarse crushing (with meat grinder strand system) softening through boiling, centrifugation bone slag bone soup, ball mill grinding bone slag, bone meal bone soup mix the ultra tiny live stock and fowl bone mud that promptly makes;
(2) preparation of high calcium meat intestines: by weight, 200～400 parts of ultra tiny live stock and fowl bone mud, 200～400 parts of livestock and poultry meats and additive are mixed, low temperature is cut and is mixed meat gruel, and control is cut the process temperature of stumbling and is no more than 10 ℃, makes the high calcium meat intestines through bowel lavage, boiling and sterilization again.
Preferably, by weight, the described additive of step (1) is 20～40 portions of soybean proteins, 40～60 parts of starch, 1.5～3 parts of composite phosphates, 0～400 part of frozen water, sugar 10～30 parts and 1.5～3 parts of carragheens.
Preferably, the following preliminary treatment of described livestock and poultry meat process: the manadesma in the livestock and poultry meat is rejected, and be cut into small pieces, add mass fraction 1%～3% salt, stir, under 0～4 ℃, pickle 18～24h; Meat cubelets after will pickling then rub.
Preferably, the mass ratio of bone and water was 1: 2 when the described boiling of step (1) was softening, 121 ℃ of the temperature of digester, pressure 0.1MPa, digestion time 0.5h.
Preferably, the rotating speed of the described bone slag of step (1) bone soup centrifugation is 4000r/min; Described ball mill grinding is to adopt planetary ball mill that the bone slag is pulverized, and ball material mass ratio is 2: 1, rotating speed 480r/min.
Preferably, described bone meal of step (1) and isolated before bone soup are pressed 1: 2 mass ratio mixing.
Preferably, the described meat gruel of step (2) is cut and stumbled: with frozen water ice bath cutmixer, cut the 10min that stumbles, every 30s stops 30s; Described bowel lavage: appropriate floating meat gruel, filling are in the polyvinylidene chloride casing, and eliminating residue gas bubble, the long 10cm of specification.The meat gruel of recording wants expansibility moderate, does not adorn too loose.
Preferably, the described boiling slaking of step (2): the meat intestines that will record are put into 90 ℃ of shortening 0.5h as early as possible, make central temperature reach 72 ℃.
Preferably, the described sterilization of step (2): adopt the sterilization of high temperature back-pressure, sterilization conditions is 100～121.1 ℃ of temperature, back-pressure 0.1～0.16MPa, sterilization intensity F value 〉=4min; Serious for avoiding the meat intestines to shrink, the meat intestines after the sterilization are also handled through cooling and exhibition wrinkle: the meat intestines are taken out from hot water, put into frozen water immediately and cool off, behind the 10min, put into hot water exhibition wrinkle again.
The present invention compared with prior art has following advantage and beneficial effect:
(1) the present invention is different from the ham sausage that has added fresh bone paste, has added the ham sausage of shortening live stock and fowl bone mud, and required time is short in preparation shortening bone mud process, and the energy is few, and the calcium stripping quantity is big, the absorption rate height that adds bone calcium in the meat intestines to.The meat intestines of invention not only have flavour, and are rich in calcium constituent, calcium content height 〉=300mg/100g, bone mud pellet degree≤10 μ m, low fat, not only nutrition but also delicious food.Should guarantee the quality 6 months at health, cool place, ventilation, dry place.Instant bagged.
(2) the present invention has promptly adopted the clay boiling softening process that is equipped with in the process of traditional bone, has added ball mill grinding again, makes that the bone mud pellet degree that makes is littler, can reach 10 μ m, the imperceptible granular sensation of population, and the easier digestion of stomach.
(3) the present invention can realize improving the level of comprehensive utilization of shortening meat products processing byproduct, and reduces the cost of meat intestines.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further concrete detailed description the in detail, but embodiments of the present invention are not limited thereto, the technological parameter for not indicating especially can carry out with reference to routine techniques.
Embodiment 1
1. primary raw material and prescription (unit: g, by 1000g) altogether:
(1) Fresh Grade Breast: 100 (2) lean pork: 100 (3) pig show conditions: 60 (4) soybean protein isolates: 20 (5) starch: 60 (6) carragheens: 3 (7) salt: 13 (8) Salt roasted chicken bone mud: 400 (9) sugar: 20 (10) frozen water: 220 (11) composite phosphates: 3.
2. manufacturing process:
The preparation technology of the ultra tiny Salt roasted chicken bone of A mud:
[1] raw material is handled: chicken carcasses freezing behind the raw material shortening is cut into fine grained chippings.
[2] boiling is softening: (bone: water=1: 2), put into the HTHP digester, boiling 0.5h under 121 ℃, 0.1MPa is with softening raw material to add clear water.
[3] coarse crushing: with meat grinder strand system.
[4] centrifugation bone slag bone soup: the bone slag is separated centrifuge speed 4000r/min with bone soup with centrifuge.
[5] ball mill grinding: the bone slag is adopted the further ball mill grinding of planetary ball mill.The ball milling parameter: ball material mass ratio is 2: 1, rotating speed 480r/min.The bone meal granularity that obtains≤10 μ m.
[6] powder soup mixes: the ultra micro bone meal and the isolated before bone soup that make is clay good standby by 1: 2 baked bone of mixing ， Yan.
The baked local flavor high calcium meat of B Yan intestines preparation technology:
[1] raw meat is handled and is pickled: selected high-quality chicken in jelly brisket and lean pork, and reject manadesma and also be cut into small pieces, add salt 4g, stir, seal with preservative film and put into 4 ℃ and pickle 20h.
[2] Minced Steak: take out the cube meat after pickling, rub meat cubelets with meat grinder.
[3] cut and stumble: in cutmixer, drop into good meat gruel of strand and the rich calcium ultra micro of capacity chicken bone mud, soybean protein isolate, starch, carragheen, composite phosphate, show condition, frozen water, sugar and remaining salt are added to fully stirring in the meat gruel.With frozen water ice bath cutmixer, control is cut the process temperature of stumbling and is no more than 10 ℃.Cut the 10min that stumbles, it is even to cut the meat gruel color and luster of mixing, modest viscosity.
[4] bowel lavage: appropriate floating meat gruel, filling are in the polyvinylidene chloride casing, and residual bubble, the long 10cm of specification are got rid of in attention to greatest extent.The meat gruel of recording wants expansibility moderate, does not adorn too loose.
[5] boiling slaking: the intestines that will record are put into 90 ℃ of shortening 0.5h as early as possible, make central temperature reach 72 ℃.
[6] sterilization: adopt the sterilization of high temperature back-pressure, sterilization conditions is 110 ℃ of temperature, back-pressure 0.12MPa, sterilization intensity F value 〉=4min.Shelf-life can reach 6 months to product at normal temperatures.
[7] cooling and exhibition wrinkle: the meat intestines are taken out from hot water, put into frozen water immediately and cool off, behind the 10min, put into hot water exhibition wrinkle again, in order to avoid that the meat intestines shrink is serious.
Embodiment 2
1. primary raw material and prescription (unit: g, by 1000g) altogether:
(1) lean pork: 200 (2) pig show conditions: 60 (3) soybean protein isolates: 20 (4) starch: 60 (5) carragheens: 3 (6) salt: 13 (7) Salt roasted chicken bone mud: 400 (8) sugar: 20 (9) frozen water: 220 (10) composite phosphates: 3
2. manufacturing process:
The preparation technology of the ultra tiny Salt roasted chicken bone of A mud
[1] raw material is handled: chicken carcasses freezing behind the raw material shortening is cut into fine grained chippings.
[2] boiling is softening: (bone: water=1: 2), put into the HTHP digester, boiling 0.5h under 121 ℃, 0.1MPa is with softening raw material to add clear water.
[3] coarse crushing: with meat grinder strand system.
[4] centrifugation bone slag bone soup: the bone slag is separated centrifuge speed 4000r/min with bone soup with centrifuge.
[5] ball mill grinding: the bone slag is adopted the further ball mill grinding of planetary ball mill.The ball milling parameter: ball material mass ratio is 2: 1, rotating speed 480r/min.The bone meal granularity that obtains≤10 μ m.
[6] powder soup mixes: the ultra micro bone meal and the isolated before bone soup that make is clay good standby by 1: 2 baked bone of mixing ， Yan.
The baked local flavor high calcium meat of B Yan intestines preparation technology:
[1] raw meat is handled and is pickled: selected high-quality lean pork, and reject manadesma and also be cut into small pieces, add salt 4g, stir, seal with preservative film then and put into 4 ℃ and pickle 20h.
[2] Minced Steak: take out the cube meat after pickling, rub meat cubelets with meat grinder.
[3] cut and stumble: in cutmixer, drop into good meat gruel of strand and the rich calcium ultra micro of capacity chicken bone mud, soybean protein isolate, starch, carragheen, composite phosphate, show condition, frozen water, sugar and remaining salt are added to fully stirring in the meat gruel.With frozen water ice bath cutmixer, control is cut the process temperature of stumbling and is no more than 10 ℃.Cut the 10min that stumbles, it is even to cut the meat gruel color and luster of mixing, modest viscosity.
[4] bowel lavage: appropriate floating meat gruel, filling are in the polyvinylidene chloride casing, and residual bubble, the long 10cm of specification are got rid of in attention to greatest extent.The meat gruel of recording wants expansibility moderate, does not adorn too loose.
[5] boiling slaking: the intestines that will record are put into 90 ℃ of shortening 0.5h as early as possible, make central temperature reach 72 ℃.
[6] sterilization: adopt the sterilization of high temperature back-pressure, sterilization conditions is 110 ℃ of temperature, back-pressure 0.12MPa, sterilization intensity F value 〉=4min.Shelf-life can reach 6 months to product at normal temperatures.
[7] cooling and exhibition wrinkle: the meat intestines are taken out from hot water, put into frozen water immediately and cool off, behind the 10min, put into hot water exhibition wrinkle again, in order to avoid that the meat intestines shrink is serious.
Embodiment 3
1. primary raw material and prescription (unit: g, by 1000g) altogether:
(1) Fresh Grade Breast: 100 (2) lean pork: 100 (3) pig show conditions: 60 (4) soybean protein isolates: 20 (5) starch: 60 (6) carragheens: 3 (7) salt: 13 (8) stew in soy sauce chicken bone mud: 400 (9) sugar: 20 (10) frozen water: 220 (11) composite phosphates: 3
2. manufacturing process:
The preparation technology of the ultra tiny stew in soy sauce chicken of A bone mud
[1] raw material is handled: chicken carcasses freezing behind the raw material shortening is cut into fine grained chippings.
[2] boiling is softening: (bone: water=1: 3), put into the HTHP digester, boiling 0.5h under 121 ℃, 0.1MPa is with softening raw material to add clear water.
[3] coarse crushing: with meat grinder strand system.
[4] centrifugation bone slag bone soup: the bone slag is separated centrifuge speed 4000r/min with bone soup with centrifuge.
[5] ball mill grinding: the bone slag is adopted the further ball mill grinding of planetary ball mill.The ball milling parameter: ball material mass ratio is 2: 1, rotating speed 480r/min.The bone meal granularity that obtains≤10 μ m.
[6] powder soup mixes: the ultra micro bone meal and the isolated before bone soup that make is clay good standby by 1: 2 baked bone of mixing ， Yan.
B stew in soy sauce local flavor high calcium meat intestines preparation technology:
[1] raw meat is handled and is pickled: selected high-quality chicken in jelly brisket and lean pork, and reject manadesma and also be cut into small pieces, add salt 4g, stir, seal with preservative film and put into 4 ℃ and pickle 20h.
[2] Minced Steak: take out the cube meat after pickling, rub meat cubelets with meat grinder.
[3] cut and stumble: in cutmixer, drop into good meat gruel of strand and the rich calcium ultra micro of capacity chicken bone mud, soybean protein isolate, starch, carragheen, composite phosphate, show condition, frozen water, sugar and remaining salt are added to fully stirring in the meat gruel.With frozen water ice bath cutmixer, control is cut the process temperature of stumbling and is no more than 10 ℃.Cut the 10min that stumbles, it is even to cut the meat gruel color and luster of mixing, modest viscosity.
[4] bowel lavage: appropriate floating meat gruel, filling are in the polyvinylidene chloride casing, and residual bubble, the long 10cm of specification are got rid of in attention to greatest extent.The meat gruel of recording wants expansibility moderate, does not adorn too loose.
[5] boiling slaking: the intestines that will record are put into 90 ℃ of shortening 0.5h as early as possible, make central temperature reach 72 ℃.
[6] sterilization: adopt the sterilization of high temperature back-pressure, sterilization conditions is 110 ℃ of temperature, back-pressure 0.12MPa, sterilization intensity F value 〉=4min.Shelf-life can reach 6 months to product at normal temperatures.
[7] cooling and exhibition wrinkle: the meat intestines are taken out from hot water, put into frozen water immediately and cool off, behind the 10min, put into hot water exhibition wrinkle again, in order to avoid that the meat intestines shrink is serious.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. the preparation method of local flavor high calcium meat intestines is primary raw material, is equipped with additive with livestock and poultry meat and live stock and fowl bone mud, it is characterized in that, comprises the steps:
(1) preparation method of bone mud: with the live stock and fowl bone through overcuring in the meat products process is raw material, and, coarse crushing softening through boiling, centrifugation bone slag bone soup, ball mill grinding bone slag, bone meal bone soup mix the ultra tiny live stock and fowl bone mud that promptly makes;
(2) preparation of high calcium meat intestines: by weight, 200～400 parts of ultra tiny live stock and fowl bone mud, 200～400 parts of livestock and poultry meats and additive are mixed, low temperature is cut and is mixed meat gruel, and control is cut the process temperature of stumbling and is no more than 10 ℃, makes the high calcium meat intestines through bowel lavage, boiling and sterilization again.
2. preparation method according to claim 1, it is characterized in that, by weight, the described additive of step (1) is 20～40 portions of soybean proteins, 40～60 parts of starch, 1.5～3 parts of composite phosphates, 0～400 part of frozen water, sugar 10～30 parts and 1.5～3 parts of carragheens.
3. preparation method according to claim 1 is characterized in that, the following preliminary treatment of described livestock and poultry meat process: the manadesma in the livestock and poultry meat is rejected, and be cut into small pieces, add mass fraction 1%～3% salt, stir, under 0～4 ℃, pickle 18～24h; Meat cubelets after will pickling then rub.
4. preparation method according to claim 1 is characterized in that, the mass ratio of bone and water was 1: 2 when the described boiling of step (1) was softening, 121 ℃ of the temperature of digester, pressure 0.1MPa, digestion time 0.5h.
5. preparation method according to claim 1 is characterized in that, the rotating speed of the described bone slag of step (1) bone soup centrifugation is 4000r/min; Described ball mill grinding is to adopt planetary ball mill that the bone slag is pulverized, and ball material mass ratio is 2: 1, rotating speed 480r/min.
6. preparation method according to claim 1 is characterized in that, described bone meal of step (1) and isolated before bone soup mix by 1: 2 mass ratio.
7. preparation method according to claim 1 is characterized in that, the described meat gruel of step (2) is cut and stumbled: with frozen water ice bath cutmixer, cut the 10min that stumbles, every 30s stops 30s; Described bowel lavage: appropriate floating meat gruel, filling are in the polyvinylidene chloride casing, and eliminating residue gas bubble.
8. preparation method according to claim 1 is characterized in that, the described boiling slaking of step (2): the meat intestines that will record are put into 90 ℃ of shortening 0.5h as early as possible, makes central temperature reach 72 ℃.
9. preparation method according to claim 1 is characterized in that, the described sterilization of step (2): adopt the sterilization of high temperature back-pressure, sterilization conditions is 100 ℃～121.1 ℃ of temperature, back-pressure 0.1～0.16MPa, sterilization intensity F value 〉=4min; Meat intestines after the sterilization are also handled through cooling and exhibition wrinkle: the meat intestines are taken out from hot water, put into frozen water immediately and cool off, behind the 10min, put into hot water exhibition wrinkle again.
10. local flavor high calcium meat intestines is characterized in that, these meat intestines are by any described method preparation of claim 1～9.
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| CN103300398A (en) * | 2013-06-18 | 2013-09-18 | 华南理工大学 | Production method for high-chewiness instant roasted chicken wings |
| CN103329979A (en) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | Processing method of high-calcium carbon roasted stuffing moon cake |
| CN103329981A (en) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | Processing method of high-calcium dried meat floss stuffing moon cake |
| CN103329980A (en) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | Processing method of high-calcium minced pork moon cake |
| CN103329982A (en) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | Processing method of high-calcium ham stuffing moon cake |
| CN103392772A (en) * | 2013-07-17 | 2013-11-20 | 徐州永发食品有限公司 | Method for processing high-calcium beef moon cakes |
| CN104187832A (en) * | 2014-09-28 | 2014-12-10 | 山东农业工程学院 | Superfine shrimp shell powder high-calcium sausage and preparation method thereof |
| CN104207185A (en) * | 2014-08-08 | 2014-12-17 | 沈根林 | Beef sausage, mutton sausage and traditional Chinese medicinal kidney and liver sausage |
| CN104544256A (en) * | 2015-01-16 | 2015-04-29 | 华南农业大学 | Recombined sausage with salt roasted chicken flavor and preparation method of recombined sausage |
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| CN103300398B (en) * | 2013-06-18 | 2015-03-11 | 华南理工大学 | Production method for high-chewiness instant roasted chicken wings |
| CN103300398A (en) * | 2013-06-18 | 2013-09-18 | 华南理工大学 | Production method for high-chewiness instant roasted chicken wings |
| CN103329979A (en) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | Processing method of high-calcium carbon roasted stuffing moon cake |
| CN103329981A (en) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | Processing method of high-calcium dried meat floss stuffing moon cake |
| CN103329980A (en) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | Processing method of high-calcium minced pork moon cake |
| CN103329982A (en) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | Processing method of high-calcium ham stuffing moon cake |
| CN103392772A (en) * | 2013-07-17 | 2013-11-20 | 徐州永发食品有限公司 | Method for processing high-calcium beef moon cakes |
| CN104207185A (en) * | 2014-08-08 | 2014-12-17 | 沈根林 | Beef sausage, mutton sausage and traditional Chinese medicinal kidney and liver sausage |
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