TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

SAUSAGE STUFFING [1 record]

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Filter results by subject field

Alphabetical list of terms

Record 1 2011-08-08

English

Subject field(s)
  • Meats and Meat Industries

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

L'embossage des saucisses se pratique sous boyaux en fibres animales comestibles ou en fibres synthétiques.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
CONT

Embutido: la masa de carne se traslada a la máquina embutidora y allí se llena en fundas sintéticas de calibre entre 18 y 20 mm (milímetros). El embutido de las salchichas Viena debe efectuarse bastante suelto, para que la masa tenga espacio suficiente y no se reviente la tripa.

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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