Boiled sausage high grade
Veal Sausage With a Tongue
ДСТУ 4436:2005
Ingredients: meat raw 95% (pork tendon removed lean, pork or beef tongue, veal tendon removed high grade, back fat, pork tendon removed fat), chicken eggs, salt, sugar, black or white ground pepper, ground nutmeg or cardamom ground, phosphates (stabilizers), color fixer (sodium nitrite).
Nutrition per 100 g:
proteins – 12,0 g
fats – 30,0 g
calories – 318,0 kcal
CASING | PACKAGING | WEIGHT, KG | SHELF LIFE, DAY |
bubble | vacuum | ~3,000 | 20 days |
bubble | vacuum | ~0,330 | 15 days |