ABSTRACT
Traditionally, the surface of the liver sausage is pasteurized by rinsing with hot water (180°F) before sun-or hot air-drying. One can also smoke this sausage after it has dried.
Traditionally, salt-cured eggs are made from duck eggs; however, recently, chicken eggs have also been used. Salt-cured duck eggs, or Hueidan, are a popular processed egg product in the Oriental market. There are two methods used in the preparation of this product, namely, immersion and smearing methods.
