AR065006A1 - PROCEDURE FOR THE PREPARATION OF Poultry MEAT EMBUTIDES AS WELL AS WELL ALSO PRODUCED ACCORDING TO THE PROCEDURE - Google Patents

PROCEDURE FOR THE PREPARATION OF Poultry MEAT EMBUTIDES AS WELL AS WELL ALSO PRODUCED ACCORDING TO THE PROCEDURE

Info

Publication number
AR065006A1
AR065006A1 ARP080100284A ARP080100284A AR065006A1 AR 065006 A1 AR065006 A1 AR 065006A1 AR P080100284 A ARP080100284 A AR P080100284A AR P080100284 A ARP080100284 A AR P080100284A AR 065006 A1 AR065006 A1 AR 065006A1
Authority
AR
Argentina
Prior art keywords
sausages
procedure
well
meat
embutides
Prior art date
Application number
ARP080100284A
Other languages
Spanish (es)
Inventor
Christian Zacherl
Peter Eisner
Klaus Muller
Original Assignee
Fraunhofer Ges Forschung
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fraunhofer Ges Forschung filed Critical Fraunhofer Ges Forschung
Publication of AR065006A1 publication Critical patent/AR065006A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La invencion se refiere a un procedimiento para la elaboracion de embutidos de carne de ave, tales como embutidos crudos, embutidos escaldados, embutidos cocidos o embutidos para untar cocidos a partir de una masa de carne molida base para embutidos. La invencion prevé que la masa de carne molida base para embutidos se elabore mediante un procesamiento en un cutter de carne de muslo y carne de la pechuga de por lo menos un ave junto con hielo con una temperatura menor de -10°C sin el agregado de otra grasa, tal como tocino, aceite o sucedáneos de grasa, que no sea la ya existente en la carne de ave, y sin el agregado de colorantes.The invention relates to a process for the elaboration of sausages of poultry meat, such as raw sausages, scalded sausages, cooked sausages or cooked sausages from a ground meat mass based on sausages. The invention provides that the ground meat ground for sausages is prepared by processing in a cutter of thigh meat and breast meat of at least one bird together with ice with a temperature less than -10 ° C without the aggregate of other fat, such as bacon, oil or fat substitutes, other than that already existing in poultry, and without the addition of dyes.

ARP080100284A 2007-03-30 2008-01-24 PROCEDURE FOR THE PREPARATION OF Poultry MEAT EMBUTIDES AS WELL AS WELL ALSO PRODUCED ACCORDING TO THE PROCEDURE AR065006A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102007015784A DE102007015784A1 (en) 2007-03-30 2007-03-30 Process for the production of sausages from poultry meat and sausages made by the process

Publications (1)

Publication Number Publication Date
AR065006A1 true AR065006A1 (en) 2009-05-06

Family

ID=38739336

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP080100284A AR065006A1 (en) 2007-03-30 2008-01-24 PROCEDURE FOR THE PREPARATION OF Poultry MEAT EMBUTIDES AS WELL AS WELL ALSO PRODUCED ACCORDING TO THE PROCEDURE

Country Status (6)

Country Link
EP (1) EP2131661A1 (en)
AR (1) AR065006A1 (en)
BR (1) BRPI0706043A2 (en)
CL (1) CL2008000889A1 (en)
DE (1) DE102007015784A1 (en)
WO (1) WO2008119308A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478717B (en) * 2013-09-26 2015-05-13 厦门市源香食品工业有限公司 Five-cereal sausage and preparation method thereof

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3413127A (en) * 1966-08-29 1968-11-26 Armour & Co Method of preparing a poultry product
US5164213A (en) * 1991-01-18 1992-11-17 Archer Daniels Midland Corporation Process for making low calorie and low cholesterol muscle meat
SI1855551T1 (en) * 2005-03-07 2009-06-30 Ten Forschung Ev Fraunhofer Method for the production of sausages
DE202005007266U1 (en) * 2005-05-03 2006-08-10 Müller, Erwin Sausages having a filling consisting of meat chopped and emulsified at low temperatures are made using apparatus with cutters and a temperature gauge for different types of meat
DE202005016652U1 (en) * 2005-10-21 2006-02-23 Uhl, Jürgen Sausage for human consumption has animal fat content of less than two percent and consists of turkey meat and/or chicken meat

Also Published As

Publication number Publication date
WO2008119308A1 (en) 2008-10-09
EP2131661A1 (en) 2009-12-16
DE102007015784A1 (en) 2008-10-02
CL2008000889A1 (en) 2008-06-20
BRPI0706043A2 (en) 2011-03-22

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Legal Events

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